Crispy Cajun Shrimp over Fettuccine

INGREDIENTS:

8 oz. fettuccine

1 tbsp. olive oil

1 tbsp. butter

1 sm. Shallot diced

1 tsp. garlic, minced

1lb. medium shrimp (I use a 41-50)

1 tbsp. Cajun seasoning

2 tbsp. cornstarch

1 c. chicken broth

1 c. heavy cream

½ c. grated Parmesan cheese + additional for topping

DIRECTIONS:

1.       Cook fettuccine according to package instructions.

2.       Clean the shrimp and season with 1 tbsp. of Cajun seasoning and allow to marinade for at least 30 minutes and up to 2 hours.

3.       In a deep pan add butter and olive oil and heat over medium high heat.

4.       Dredge the shrimp in the cornstarch.

5.       Add shrimp and cook on each side 1½-2  mins. or until crisp. Remove shrimp from skillet and set aside.

6.       In the same pan, sauté the shallot and garlic until soft. Deglaze the pan with white wine, then add chicken broth and heavy cream.

7.       Season with remaining 1 tbsp. Cajun seasoning (optional).

8.       Cook until sauce thickens slightly and then add Parmesan cheese.  A whisk would be really handy here, but make sure you have everything well combined and your sauce is smooth.

9.       Add fettuccine and shrimp to the sauce and toss. Top with additional grated cheese or shredded if you prefer.

10.   Serve hot.

NOTE: The great thing about this recipe is that you can substitute the Cajun Seasoning with almost any other seasoning, such as garlic and lemon or lemon pepper.

Strawberry Cream Cake

3 cups fresh strawberries, cleaned and stems removed
2 tablespoons sugar
1 tablespoon squeezed lemon juice
1 1/2 teaspoons pure vanilla extract
1 teaspoon finely grated lemon zest

Combine all ingredients in a medium mixing bowl and toss to thoroughly coat strawberries. Let sit at room temperature at least 20 minutes before using. Strain berries, reserve syrup and set aside.

Cake:

2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon finely grated lemon zest
2 teaspoons pure vanilla extract
6 large eggs, separated
1 1/4 cups sugar

Heat oven to 350 degrees. Grease and flour two (8-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside. Mix together vegetable oil, water, lemon zest, vanilla, egg yolks, and 1 and 1/4 cups of the sugar. Mix for about 5-7 minutes until mixture is light and airy. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.

In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.

Divide batter between prepared cake pans. Bake just until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, approx. 25 to 30 minutes. (Don’t over bake) Remove cakes from the oven, and let cool 15 minutes. Run a knife around the edges of each, and turn them out onto wire racks to cool completely.

Filling:

4 oz of cream cheese
2 Tbsp of sour cream
1 cup heavy cream
Approx. 1 cup of powdered sugar – more or less to thicken & sweeten.

Combine cream cheese, sour cream and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, (about 2 minutes) slowly add the powdered sugar until mixture is pretty thick. Cover and refrigerate until ready to use.

Frosting:

2 teaspoons vanilla extract
1 tablespoon sugar
3 cups heavy cream
1 small pack of instant vanilla pudding

Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium high speed until medium peaks form, about 2 minutes. Slowly add instant pudding mix until mixture becomes smooth and thick enough for icing. (Might not have to use the whole thing)

Cover and refrigerate until well chilled, at least one hour.

Using a long serrated knife, trim the tops of the cakes if needed. I just put the bottom side up on the bottom layer and the top layer doesn’t hurt to be a little rounded but you can trim it if you prefer it to be level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush off loose crumbs then brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round. If you don’t cut any off the cake apply the syrup anyway.

Place the bottom layer on a plate or serving dish. Mix the drained, sliced strawberries with the filling and spread it thick on the bottom layer of the cake. Place second cake layer over filling and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.

Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.

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Pork Chop and Loaded Potato Casserole

3 thick-cut, boneless pork chops
3 lg. Russet potatoes
1 packet Ranch dressing mix
1/3 lb. bacon (4-5 slices, diced)
¼ c. light butter
½-1 c. grated cheddar cheese (depending on your personal taste…I use 1 c.)
2 Tbsp. Diced green onion plus more to garnish
Salt and pepper to taste.

Directions:
1. Brine your pork chops is salted water for 30 minutes prior to beginning (this will keep them moist.) Season with salt and pepper.
2. Preheat oven to 350 degrees.
3. Cube and partially cook your potatoes (I cooked them for 5 minutes in the microwave. HINT: Boiling will make them too wet for this recipe).
4. Render your bacon and cook until crisp.
5. Melt your butter and mix in the ranch dressing mix; add half of this mixture to the rendered bacon fat.
6. In the same pan, brown your pork chops and set aside.
7. Add the remainder of the butter mixture to your pan and sauté the potatoes until nearly done.
8. Add 2 Tbsp. green onion and fold in. Add the pork chops back to the potatoes and nestle them into the potatoes.
9. Put the pan in the oven for 12 minutes.
10. Remove from oven and add bacon and cheese over the top.
11. Return to oven for 5 minutes (or until cheese is melted).

HINT: I use a cast iron pan for this, which works well. However, if you don’t have one, you can use your favorite frying pan. If it has a plastic or rubberized handle, just wrap it in aluminum foil to keep it from melting in the oven.

Blueberry French Toast Bake

Ingredients:

6 to 8 slices bread (I used Brown sugar and Cinnamon swirl bread or Texas Toast works well also) * You will have to use more slices if you use the cinnamon & sugar bread because they are thin sliced. *
1 8 oz. block cream cheese (you can use light cream cheese in this)
8 eggs
1 1/2 cups heavy cream or half and half
1 cup blueberries
1 tsp. vanilla
1/2 tsp. cinnamon
3 Tbs. butter
1/3 cup of maple syrup

Spray a 2 quart casserole dish with cooking spray. Cut the bread in bite size cubes. Layer half of the bread in the bottom of the dish. Cube the block of cream cheese and layer over the bread. Sprinkle 1 cup of blueberries over the cream cheese.
Layer the rest of the bread over the blueberries. Dot with butter.
Whisk together eggs, cream, maple syrup, vanilla and cinnamon. Pour over the bread mixture making sure each piece gets covered. Place in the refrigerator overnight.

Take out of the refrigerator 30 minutes before you bake it. Place in a preheated 350 degree oven for 1 hour. Keep covered for the first 30 minutes and uncover for the last 30 minutes. It should be browned nicely on top at the end of the hour. *( I just let mine set for about 30 minutes covered in the refrigerator and then another 30 minutes on the counter before baking)

OPTIONAL TOPPINGS..

1) Toasted pecans with cinnamon & brown sugar

2 cups of finely chopped pecans
2 Tbs. of unsalted butter
½ Tbs. of water
½ Tbs. of cinnamon
½ cup of light brown sugar

Preheat oven to 350 F
In a small bowl, melt the butter then add the water.
In a separate bowl, combine sugar, brown sugar, and cinnamon.
Pour sugar mixture into the melted butter and mix thoroughly.
Put pecan halves in a large freezer bag.
Dump the butter and sugar mixture over the pecans and close the bag.
Shake the contents until pecans are fully coated.
Pour contents onto a lightly greased baking sheet, and place in oven.
Bake for 10 minutes, stirring every 2-3 minutes. Do not bake longer than 10 minutes, or it will burn!
Carefully move contents from the baking sheet to wax paper and allow to cool for at least 10 minutes.
Break apart the pecans and sprinkle over the French toast and then pour syrup over top or serve on the side.

2) Or serve with the blueberry syrup or just maple syrup and whipped cream.
**
Blueberry Syrup

1 cup blueberries
½ c brown sugar & ½ c white sugar
1 cup water
2 Tbs. cornstarch
1Tbs. butter

In a medium saucepan combine water, sugar, and cornstarch and bring to a boil. Add blueberries and simmer for 10 minutes or until they burst. Add the butter and whisk until melted. Serve alongside the french toast bake.

This is so delicious it could be served for dessert also.