“The Super Bowl is Americana at its most kitsch and fun.” ~ Sting

I must admit – I’m not a huge pro football fan but I do like the Super Bowl and yes, it’s because of the commercials. I also usually like the excuse to have people over and/or make yummy appetizers because appetizers are my fav!

Also – I love Peyton Manning. So, this year I will be pulling for the Broncos.

No big party this year but that doesn’t mean I can’t make a yummy appetizer and this year’s appetizer will be a little thing called Cajun Crack.

Cajun Crack

  • 2 cans of corn, drained
  • 1 can of rotel, drained (mild)
  • ½ red onion, chopped
  • 2 cups of shredded cheddar cheese
  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 2 Tablespoon Tony’s Seasoning
  • Fritos

Drain corn and Rotel. Combine all ingredients. Chill in refrigerator for at least 4 hours. Serve with Fritos.

phontoThe original recipe called to serve it chilled but you cook also cook it in a baking dish at 350º for 25-30 minutes or until browned and bubbly.

And to be honest – I think next time that’s what I would do but if I kept it cold, I would use green onions instead of red onions.

Also, in the cold version, I might add chopped green pepper. Basically, this is a good base but it needs to be dressed up to your taste. 🙂

-abp

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“Having children is exciting. Life puts the past into perspective.” ~ Sam Taylor-Wood

By the time Friday rolls around, we are both pretty tired and the last thing I really want to do is cook, so it’s usually a night we go out to dinner.

But since pumpkin head has been around it’s sometimes easier to stay in and cook than it is to get ready to go out. (A whole new world, I tell ya! 🙂 )

So this Friday night – I’m cooking.

But don’t worry – I’m not exerting too much effort.

Simple but delicious.
That’s the plan for tonight.

Spicy Shrimp Pasta
(Adapted from Kevin & Amanda)

  • 4 oz fettuccine pasta
  • 3/4 lb raw shrimp, peeled, deviened and tails removed
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 2 tbsp flour
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 1/4 cups low-sodium chicken broth
  • 1/2 cup whipping cream
  • 1/2 tsp cajun seasoning

Cook pasta according to directions.

Sprinkle shrimp with salt and pepper.  Then coat evenly with flour. Heat butter and oil over medium-high heat, add shrimp in one layer and cook for 2-3 minutes or until brown. Flip shrimp and cook other side. Remove from pan.

Deglaze (pour in chicken broth and scrape brown bits off bottom) pan with chicken broth for about 5 minutes. Reduce heat to medium and add cream, whisking constantly. Cook until bubbly and cream starts to thicken. Add cajun seasoning and salt and pepper to taste.  Add pasta and shrimp. Toss to coat.

As I stated, simple but delicious.  A perfect meal for 2.

phonto

-abp

“There’s no such thing as a bad carbohydrate.” – Don Kardong

Hopefully after a very painful shot in the bottom, I will feel better tomorrow!!!!

This is getting old.

But something that will never, ever get old – PASTA!!

I crave carbohydrates and there is no better way to fill that need than with PASTA (pasta with heavy cream is even better)

I was a trooper and I did not disappoint my peanut gallery, even though there were several times in the day I thought I might just have to postpone dinner. But I am soooo glad I did not. This is another fabulous recipe that will definitely work it’s way into a monthly rotation.  My house still smells like a mexican restaurant but I don’t care. Nothing a little pine-sol can’t fix.

Cajun Chicken Pasta – another Pioneer Woman creation – that women is phenomenal. There is nothing of hers I do not like.

CAJUN CHICKEN PASTA

  • 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
  • 3 teaspoons Cajun Spice Mix, More To Taste
  • 1 pound Fettuccine
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Green Bell Pepper, Seeded And Sliced
  • 1 whole Red Bell Pepper, Seeded And Sliced
  • 1/2 whole Large Red Onion, Sliced
  • 3 cloves Garlic, Minced
  • 4 whole Roma Tomatoes, Diced
  • 2 cups Low Sodium Chicken Broth
  • 1/2 cup White Wine
  • 1 cup Heavy Cream
  • Cayenne Pepper To Taste
  • Freshly Ground Black Pepper, To Taste
  • Salt To Taste
  • Chopped Fresh Parsley, To Taste

First cook your pasta according to directions (al dente – do not over cook), drain, set aside.

Then sprinkle chicken with 1½ teaspoons of cajun seasoning (I used Zatarans). Brown chicken in a large skillet with butter and olive oil until cooked through, remove with slotted spoon to clean plate.

Add a little more butter and olive oil and sauteé onions, peppers and garlic (adding remaining cajun seasoning) until soft and slightly black. (This is why my house smells like a mexican restaurant – just like cooking fajitas) Now add the tomatoes and cook for about 30 seconds.

Remove vegetables from skillet and on high heat add the wine and chicken broth and cook for 3-4 minutes, scraping all the goody off the bottom.  Reduce heat to medium-low and pour in cream, stirring constantly until it starts to thicken.  (mine didn’t really want to thicken up, so I ended up whisking in about a tablespoon of flour)  At this point add in more cajun seasoning, cayenne pepper and salt to taste. (I like it spicy)

Now add back in the vegetables and chicken, stir and cook for 1-2 minutes or until it’s hot and bubbly.

Toss in fettuccine and combine.

Serve with fresh parsley. Voilà!!!!

eew wee dog!!!!!

This is some kind of wonderful!!!! I have been meaning to try this recipe for months and I’m sorry I didn’t try it sooner.

All 3 members of the peanut gallery that were in attendance were very pleased. I would tell you their comments but to be honest – I was in a cold medicine haze and I don’t remember! 😉

They all had big smiles though!

Hope everyone had a terrific Tuesday!

abp