One Pot Spicy Cajun Past

This one pot spicy cajun pasta is an easy weeknight meal filled with peppers, onions, succulent shrimp, chicken, andouille sausage and hearty spices. Almost no prep time, just throw it in the pot and go! 

Does anyone else hate moving?! Let me rephrase that, does anyone actually like moving?

I have been doing a little packing here and there but I am finally getting down to crunch time and I totally underestimated how much STUFF we have! I don’t even remember buying half the things we have. I just want to throw it all away…I am basically the opposite of a hoarder. Growing up my mom threw everything away while my dad was quite the saver. He was one of those “save the shampoo bottles from hotels” kind of guys. Needless to say, I did NOT pick up on the habit.

I stick with my mama’s rule; if you haven’t used it in the last 6 months then throw it away. My dad usually follows up that comment with something about starving children in Africa. *Sigh*

Back to the whole moving thing, WHY did I think it was a good idea to move smack dab in the middle of planning Stella’s birthday party? So overwhelming. I keep telling myself to just stick to my to do lists..but they got lost in the midst of all the boxes. Send me luck. Or better yet, movers!

Which brings me to pasta. Fast, easy and no dishes to clean up afterwards. I don’t know about you but that is my perfect kind of moving dinner. This pasta is my take on a spicy cajun style pasta without all the steps or the hassle. You just throw everything in and it cooks up in the same pot. I used a mix of chicken, shrimp and andouille sausage. I kept the veggies really simple, just a few bell peppers and a jalapeno for a little heat (you can omit that if you have little ones). The fire roasted tomatoes are my favorite part about this dish because they give it so much flavor. This pasta really is SO simple. Just throw it all in a pot and come back to dinner all finished. Now if only I could come back to the house completely packed. 😉

One Pot Spicy Pasta

Prep time : 10 mins
Cook time :22 mins
Total time : 32 mins
Serves: 6 servings

Ingredients

•     2 Tablespoons Olive Oil
•     1 Onion, cut into slivers
•     1 Large Chicken Breast, diced
•     1 Cup Mixed Bell Peppers, cut into slivers
•     1 Jalapeno, diced and deseeded
•     3 Cloves Garlic, crushed
•     1 Can Fire Roasted Tomatoes
•     1 Pound Fettuccine Noodles
•     1 Lb. Andouille Sausage
•     5 Cups Chicken Broth
•     1 Teaspoon Old Bay Seasoning
•     2 Teaspoons Cajun Seasoning
•     1 Teaspoon Paprika
•     1 Lb Uncooked shrimp, Peeled and Deveined
•     4 Tablespoons Tomato Paste
•     Green Onions for garnish
•     Salt and Pepper to taste

 Read More : One Pot Spicy Cajun Past

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Toasted Cheese Ravioli With Pizza Sauce

Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won’t be able to stop snacking on them!

Coming at you with another game day recipe! I’m obsessed with these crispy toasted ravioli. They’re easy to make and SUCH a total crowd pleaser. They’re one of those things that I have to make when I have company coming over or I will literally eat them all myself. Although, thankfully, my picky little 4-year-old loves these too. And since he eats like such a bird, I don’t usually have any issues pumping him full of carbs and cheese.

I made these when my in-laws were coming over one evening. They were our appetizer before pizza arrived. It was obviously a healthy night of eating. Everything in moderation, 80/20, etc., right?! But in all seriousness, these really are the perfect party food. Everyone loves them, they’re relatively easy to make, they’re crispy and crunchy even as they cool to room temperature, and they’re a pretty hearty appetizer (thanks to the the cheese filling!) that will keep your guests happy and full. Oh and they include dipping sauce which automatically makes something a winner

You make these using a standard breading process. Dip the cooked ravioli into beaten eggs and then into a mixture of bread crumbs, herbs and spices, and more cheese. You’ll love the salty flavor of the Parmesan in the breading. Place them on a parchment paper lined baking sheet (because no one likes a big clean-up after a party) and bake. Easy as that! The only thing left to do after that is watch them disappear…and that will happen quickly!

Toasted Cheese Ravioli With Pizza Sauce

yield: 12 Servings
Total time: 35 minutes
Prep time: 15 minutes
Pook time: 20 minutes
Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won’t be able to stop snacking on them!

Ingredients :

• 1 package (25 oz) frozen cheese ravioli
• 2 large eggs
• 3/4 cup Panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup traditional bread crumbs
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• Pizza sauce for dipping

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Ravioli with Garlic Basil Oil

Creamy cheese ravioli sautéed in a light sauce of garlic and basil. Ravioli with Garlic Basil Oil is a great 25 minute meal!

Hey all!

Did any of you ever watch Newlyweds: The First Year on Bravo?

I really enjoyed that show and, as a soon to be newlywed myself, I have been just dying to watch it again. But I haven’t seen any promotions for a new season and I feel like it’s been a year since the last season ended. Anyone know if it’s coming back?

I even tried looking to see if there were any casting calls for a new season. If so, you know I would be telling Matt we need to get on it! I mean, we have a good story I think. Long distance couple finally able to be together for their first year of marriage and first year living together. Come on Bravo, throw me a bone here 😉

To wet my appetite I’ve been going through and watching the old seasons online. And of course I was getting super emotional when it shows their weddings and started balling my eyes out. It’s just so sweet, especially now that I’m going to be one of them!

So if any of you have the hookup on that show, holla at cha girl 😉

Well, as I wait for Bravo to put the show back on, let me give you a super easy dinner idea. Ravioli with Garlic Basil Oil. 25 minute meal. Easy. Delicious.

The flavor combinations in here knock this out of the park. Gently roasted garlic with fresh basil leaves makes the whole house smell amazing, and eating it is even more amazing! The creamy ravioli is balanced out with the bite of red pepper flakes, the sweet earthiness of basil, and that garlicy deliciousness.

This is definitely a good weeknight, running out of time and energy, dinner. And you know me, I like easy meals.

Hope you enjoy it and happy cooking!

Ravioli with Garlic Basil Oil

Prep time :7 mins
Cook time : 15 mins
Total time : 22 mins
Recipe type: Main
Cuisine: Italian
Serves: 4

Ingredients : 

• 1 25oz bag frozen cheese ravioli
• Salt
• ⅓ cup olive oil
• 5 large garlic cloves, minced
• ¼ tsp red pepper flakes
• ½ cup chopped basil leaves
• ½ cup grated parmesan cheese
• Ground black pepper, to garnish

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Sugar Cookies

When looking for good recipes for sugar cookies, I turned to my dear friend and Alabama native, Steve-Anna. She gave me two family favorites and we each picked a batch to make. Steve-Anna takes cookie decorating to a level unimaginable to me, so we are starting here with her cookie photos and cookies recipe. I chose a minimalist approach to decorating in the second recipe listed, as you will see.

Sugar Cookies Recipe

Ingredients

Sugar Cookie Recipe number one
Cookies:

• 3 cups flour


• 1 cup granulated sugar


• 1 1/2 tsp baking powder


• 1/2 tsp salt


• 1 cup soft butter


• 1 egg, slightly beaten


• 3 tbsp cream


• 1 tsp vanilla (can substitute almond extract)

Icing

• 1/3 cup Crisco (transfat-free) or a 1/3 cup of softened butter


• 1 pound of confectioners sugar


• About 1/4 cup of milk


• 1 teaspoon of vanilla

Read More: Sugar Cookies

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Homemade Potato Bread

Do you like potato bread? Potato bread is essentially wheat bread with a mashed potato worked into the dough. It has the most wonderful crust, and the light but firm structure, with generous craggly holes make for the most fantastic toast. (All those nooks and crannies? Perfect butter and jam receptacles.)

With all of the artisan breads available at the markets these days it’s a wonder anyone makes their own bread anymore. But I have yet to find freshly baked potato bread at the market, and making it at home is easy, especially if you have a mixer or bread machine.

I recently came across a basic recipe for potato bread (called Hot Loaf) in MK Fisher’s classic How to Cook a Wolf, written during WWII with essays on keeping the wolves of hunger at bay when food and money are scarce.
The recipe gave some basic guidelines, but left some things completely open to interpretation, like the amount of dough, “sift in enough flour to make the dough soft and workable…” and the baking temperature, “bake in a moderate oven until a fine golden crust is formed.”
So, I’ve gathered advice from other recipes (here’s a good one from the fine folks at King Arthur) to come up with more specific instructions. That said, bread making really is an art that improves with practice. This recipe is flexible and forgiving, so it’s a good one to try if you are just starting your home bread making adventures.

Homemade Potato Bread Recipe

Ingredients

• 1 large russet potato (about a 12 oz potato)


• 2 cups (475 ml) milk


• 2 teaspoons salt


• 1 teaspoon sugar


• 2 Tbsp olive oil


• 1 packet instant yeast (2 1/4 teaspoons)


• 5 cups (680g) all purpose flour

Read More: Homemade Potato Bread

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Mexican Wedding Cookies

There’s something irresistible about Mexican Wedding cookies. I can’t help but reach for them whenever they appear on a cookie platter.

These cookies have a crumbly, buttery, nutty texture that just melts in your mouth. Like I said: completely irresistible.

The soft, melt-away texture of Mexican Wedding cookies is thanks to a rich, buttery dough and lots of crushed nuts. These cookies don’t have egg to bind them, so they’re crumbly instead of chewy. This makes them more like shortbread than, say, sugar cookies.

Those crushed nuts in the dough also give these cookies their addictive flavor. Though I’ve tried these cookies with crushed almonds and crushed walnuts, for me, pecans are the way to go.

Definitely take the extra step to toast your nuts before mixing the dough. It seems fussy, but toasting really does help boost the flavor of the nuts and give the cookies the best nutty flavor.

Although some cooks add spices to their Mexican Wedding cookies, I’m really a purist and made this version without any spices at all. Feel free to add 1/2 teaspoon of cinnamon if you’re that sort of daredevil! Nutmeg, cardamom, and cloves also work well.
By the way, I’ve always been rather confused by the difference between Mexican Wedding cookies and Russian Tea Cakes. Apparently most of the Internet is too! In looking at various recipes in cookbooks and on the web, the recipes look pretty much identical, leading me to believe that these cookies are basically the same despite their different names.

Mexican Wedding Cookies Recipe

Ingredients

• 1 cup (115 g) pecan pieces (or another nut of your choice)


• 1 cup (225 g or 2 sticks) unsalted butter at room temperature


• 3/4 cup (85 g) powdered sugar, sifted


• 2 teaspoons vanilla extract


• 2 cups (280 g) all-purpose flour


• 1/2 teaspoon kosher salt


• 1 1/4 cup (145 g) powdered sugar, to coat the cookies

Read More: Mexican Wedding Cookies

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No-Bake Nutella Cheesecake

Happy 4th of July, everyone! I’m going with a simple no-bake Nutella Cheesecake for today’s holiday dessert. I know, it’s not red, white and blue. I didn’t have time to make a 4th of July dessert, because my days as of late have  been crushed with the manuscript.  

But big news—I’m done! I finally submitted it to my editor. I can breathe again – for a little a bit at least.


So if you get overwhelmingly, busy and you aren’t able to make layered cakes like this, this, this or this, it’s always a good thing to have a few easy to-make, no-bake cakes like this.

And in keeping with today’s holiday vibe, I’m keeping this short so I can be outside with the family. Have a great holiday everyone! See you Wednesday.

No-Bake Nutella Cheesecake

Ingredients:

Recipe adapted from here.

No-Bake Nutella Cheesecake

• 1 envelope unflavored gelatin


• 3/4 cup fat-free milk


• 2 8 ounce packages reduced-fat cream cheese (Neufchatel), softened


• 1 8 ounce package fat-free cream cheese, softened


• 1 8 ounce carton fat-free sour cream


• 1/3 cup sugar


• 2 teaspoons vanilla


• 4 ounces Nutella

 Chocolate Whipped Cream

• 1 cup whipping cream


• 1 tablespoons sugar


• 1 tablespoon unsweetened cocoa powder

Topping (optional)

• 10-12 marschino cherries


• 2 tablespoons sprinkles

Read More: No-Bake Nutella Cheesecake

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