Chicken Fingers

This a  lengthy.one many steps enjoy
Serves: 4-6 | Total: 6+ hours
Ingredients
Creole Spice Mix, (any)
4-6 large chicken breasts (cut in half lengthwise)
6 cups water
10 bags black tea (English BReakfast)
1/4 cup salt
2 tanlespoon
2 12 oz Bottles LA Hot Sauce (Crystal)
Tabasco (a dash)
2 cups buttermilk
4 sprigs thyme
2 eggs
2 cups all purpose flour
2 cup cornmeal
1/4 cup cornstarch
Canola oil

Directions Sweet Tea Brine 
Add water, sugar, salt, thyme, 1 bottle of Louisiana hot sauce, a few Tabasco drops, with 2 tablespoons of creole spice mix to a pot. Stir and bring to a boil Then turn off stove add tea bags let sit for 10 minutes. Remove tea bags and let cool  add the chicken place in the fridge for 2-4 hours.
Buttermilk Soak
Add to the buttermilk second bottle of Louisiana hot sauce, eggs, and 3 tablespoons of creole spice mix to a bowl. Mix together add chicken set in fridge. Allow to sit for 4 hours or overnight.
Breading
Preheat the oven to 170F. Star heating 1.5 inches of oil in a deep pot to 350F.
Mix flour, cornmeal, cornstarch, and remaining creole spice (about 1/2 a cup) mix well in a baking pan or plate. Take the chicken strips from the buttermilk

  shaking off the excess liquid, then dredge in the breading mix.
Once the oil has reached 350F, put in chicken, being careful not to overcrowd the pot for the temperature will drop keep it close to 300F. Cook the 3-4 minutes, then flip and cook for another 3-4. Remove and place on a baking rack so they can drain. If not eating immediately, place the rack in the oven.

Cajun-Spiced Smoked Shrimp with Rémoulade

Total time 2 Hours 5 Mins Yield 8 servings -serving size: 4 shrimp and 3 tablespoons rémoulade

 Ingredients  1 1/2 cups hickory wood chips or  other flavors to your liking

Shrimp: 

1 1/2 teaspoons sweet paprika 

1/2 teaspoon kosher salt 

1/2 teaspoon ground white pepper
1/2 teaspoon ground sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano 1           
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
1 1/2 pounds large shrimp, peeled (and deveined)

Rémoulade:
1/2 cup reduced-fat mayonnaise
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons ketchup
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice
1 tablespoon Creole-style mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs Cooking spray

Directions

Step 1 - Soak wood chips in water 1 hour; drain.

Step 2 - To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.

Step 3 - To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.

Step 4 - Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

Cajun Crab and Quinoa Cakes

Came across this recipe must be a recent one due to the ingredent Quinoa. Never saw rhis earlier; this might help one move towards vegetarianism for you would get protein from the quinoa.
(Total time 34 Mins Yields 4 (serving size: 2 cakes)

 Ingredients             
4 cups water 1/2 cup uncooked quinoa
1 thyme sprig 1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise
1/4 cup chopped sweet pickles
1 teaspoon Dijon mustard
8 ounces lump crabmeat, drained and shell pieces removed
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1/4 cup chopped green onions
1/2 teaspoon kosher salt
1 large egg white
2 tablespoons olive oil, divided
Directions
Step 1 - Combine first 3 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 30 minutes or until mushy. Discard thyme. Drain, pressing to remove excess water. Cool slightly.
Step 2 - Combine black pepper, paprika, and red pepper. Combine yogurt, mayonnaise, pickles, and mustard.
Step 3 - Place crab in a medium bowl; mash slightly. Add quinoa, 1/2 teaspoon spice mixture, half of yogurt mixture, bell pepper, and next 4 ingredients (through egg white); stir gently. Divide mixture into 8 equal portions; gently pat into a 3-inch-wide patty. Place on a parchment-lined plate. Refrigerate 20 minutes.
Step 4 - Preheat broiler to high.
Step 5 - Brush a jelly-roll pan with 1 tablespoon oil. Arrange chilled cakes on pan; brush tops with remaining 1 tablespoon oil. Sprinkle with half of remaining pepper mixture. Broil 5 minutes or until browned. Turn cakes over. Brush with oil from pan; sprinkle with remaining spice mixture. Broil 5 minutes or until browned. Serve cakes with remaining sauce.                                                     

Saucy Crawfish with Whole Corn Grits

Saucy Crawfish with Whole Corn GritsHere is one I recently came across give it a try.
Total time for prep 46 Mins, Serves 6, serving size about 1/2 cup crawfish mixture and 2/3 cup grits: one can substitute shrimp for the crawfish if you prefer. Toasting the flour brings nutty flavor to the sauce as stated in roux recipe.
(Microgreens make an elegant garnish.)
Ingredients
Grits:
3 1/2 cups 2% reduced-fat milk, divided 1 1/2 cups
fresh corn kernels
1 chipotle chile, canned in adobo sauce
1 1/2 cups water
1/2 teaspoon kosher salt
1 cup uncooked regular grits
2 ounces reduced-fat shredded cheddar cheese (about 1/2 cup)
3 tablespoons light sour cream
Crawfish: 1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
1/4 cup finely chopped andouille sausage or kielbasa (about 1.5 ounces)
2/3 cup chopped onion
2/3 cup chopped green bell pepper
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme
1/4 teaspoon kosher salt
2 teaspoons tomato paste
8 ounces cooked crawfish tail meat (about 1 2/3 cups)  or           substitute shrimp
1 cup 2% reduced-fat milk
1/4 cup light sour cream
1/4 cup chopped fresh chives, divided
Directions   
 Step 1 - To prepare grits, combine 1/2 cup milk, corn, and chipotle chile in a blender; process until the corn is coarsely chopped.
 Step 2 - Combine remaining 3 cups milk, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan; bring to a simmer over medium-high heat. Gradually add grits, stirring with a whisk. Cover, reduce heat, and simmer 11 minutes or until thick, stirring frequently. Add corn mixture; cook an additional 3 minutes, stirring frequently. Remove from heat; add cheese and 3 tablespoons sour cream, stirring until cheese melts. Keep warm.
 Step 3 - To prepare crawfish, place flour in a large nonstick skillet over medium heat; cook 4 minutes or until lightly browned, stirring frequently. Remove flour from pan; set aside. Wipe pan clean.
  Step 4 - Return pan to medium heat. Add oil and sausage to pan; cook 3 minutes, stirring occasionally. Add onion, bell pepper, garlic, thyme, and 1/4 teaspoon salt; cook 3 minutes, stirring occasionally. Add reserved flour, tomato paste, and crawfish; cook 1 minute, stirring frequently.
   Step 5 - Stir in 1 cup milk; bring to a simmer, and cook 2 minutes or until sauce thickens, stirring frequently. Remove from heat. Stir in 1/4 cup sour cream. Sprinkle 1 tablespoon chives over crawfish mixture. Stir 3 tablespoons chives into grits; serve with crawfish mixture.

Quiche In A Cup

Here's a quite simple recipe I came across. Most recipes require microwaving on high for 2- 3 minutes (until quiche is fully cooked or or 'til egg is set and/or quiche is puffed)

Using a fork to mix an egg  with 1/4 cup of milk in the cup then  tear 1/4 of a
bagel into small pieces to add  to mug. Blend in 2 teaspoons of cream cheese and

a torn half slice of ham, then microwave for a little over a minute. Top with chives and Dijon mustard.
(I liike to swap out ctreole mustard from time to time)

One can change out whatever mixings one likes however there are several other  more.recipies one can find  that would be more specific

Bechamel Sauce

I don't believe I've posted this before. So here it is: ( I don't make the full amount - I've always been facinated by science)

                                     Bechamel Sauce
                   (prep 30 mins total 30 mins makes 4 cups)
Ingredients: 

3 tablespoons  butter 
1/4 cup all-purpose flour
1/2 teaspoon coarse salt
4 cups whole milk
Directions:
1. In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
2. Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.
3. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.

Lemon Pound Cake

In addition to what I said in the history of the pound cake it was believed that the pound cake is of European origin which dates back to the early 1700s. ... Eliza Leslie, who wrote the 1851 edition of Direction for Cookery said this use 10 eggs, beat them as lightly as possible, mix them with a pound of flour etc then add the juice of two lemons or three large oranges. So  you see there is a long history behind this cake .Not to mention what else the imagination can add.

1 hour 20 minutes to prepare serves 8-10

Ingredients                         

1 3/4 cups cake flour           

Lemon Pound Cake

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup ricotta cheese
1 cup sugar
1/2 cup (1 stick) unsalted butter, softened
4 eggs
1 lemon, zested and juiced
1 teaspoon lemon extract, optional
1/2 teaspoon vanilla
Lemon Simple Syrup:
1/4 cup lemon juice
2 tablespoons sugar
DIRECTIONS
Preheat oven to 325º F and lightly grease a 9x5-inch baking dish.
Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.
In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.
In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
Beat in eggs one at a time, then mix in lemon and vanilla extracts.
Alternate between the dry ingredients and the ricotta mixture (beginning and ending with the flour mixture) while scraping down the bowl as needed.
Pour batter into greased loaf pan and place in oven.

 imagination run wild

Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and let cool.
Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat.
Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Remove from heat and let cool.
Once cooled slightly, pour or brush over cake, making sure to cover all sides.
(Optional, pierce cake all over with a fork for better absorption)
Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy.

Sour Cream Pound Cake

Historically Pound cake which refers a cake made with a pound of each of four ingredients: flour, butter, eggs, and sugar. they are  baked in a loaf pan or Bundt mold, and served dusted with powdered sugar or glazed. This style is quite popular in the cuisine of the South. There’s nothing like walking into the house and smell something in the kitchen. "It’s the best!” Just like any classic Southern pound cake, this recipe has plenty of butter, sugar, with sour cream to get that ideal light-and-fluffy texture. As some think this is much better than the standard pound cake one can substitute this recipe for the pound cake in the Lemon pound cake. The ricotta cheese equates

Ingredients                        
1 cup butter, softened           
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional
Directions
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Tips 

Experiment with different fruit flavor combinations to top the pound cake, such as peaches,  apples,  cherries, or pineapple. (I use the recipe for the simple syrup) In the summer, quickly grill the pound cake for a toasty flavor boost. Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. (If you don’t have a pastry blender, use two knives to cut in the cold butter. 'Tis the way I was 1st taught to make pie crusts)

Crustless Cranberry Pie

Ingredients
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
 1 teaspoon almond extract
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat.

Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.                                 
Footnotes  Partner Tip Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Alternate Cranberry pie cake

Alternate Cranberry pie cakeIngredients                               

1 tablespoon melted butter
2 cups fresh or frozen cranberries, chopped
1/2 cup chopped walnuts
1/2 cup granulated sugar
2 large eggs
3/4 cup (12 tablespoons) butter, melted and cooled slightly
1 cup granulated sugar
1 cup Unbleached All-Purpose Flour
1/2 teaspoon salt*
1 teaspoon vanilla extract
1/4 teaspoon almond extract
coarse white sparkling sugar, for topping
*Reduce the salt to 1/4 teaspoon if using salted butter.
Instructions
Preheat the oven to 350°F.
Lightly grease a 10" pie plate or 9" square cake pan.
Melt 1 tablespoon butter, drizzle it into the bottom of the pan.
Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar.
In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.
Spread the thick batter over the cranberries and nuts in the pan, using a spatula or wet fingers.
Sprinkle coarse sparkling sugar atop the batter.
Bake the cake for 40 to 45 minutes, until tester inserted in the center comes out clean. Serve warm or at room temperature with whipped cream or ice cream (optional) 

Tips: If using frozen cranberries, either let them thaw a bit after chopping or add a couple of minutes to the baking time.

Cranberry pie cake (See how to make a delicious, seasonal cranberry dessert)

Ingredients
10" uncooked pie shell
2 cups fresh cranberries (uncooked)
1⁄2 cup sugar (other recipes call for a full cup of sugar I tend to prefer things tart so I use less sugar)
1/2 c chopped nuts (Walnuts)
2 beaten large eggs
1 cup sugar
1⁄2 cup chopped walnuts (optional)
1⁄2 cup butter or 1/2 cup margarine (melted)
1⁄4 cup sour cream
1 cup unsifted flour
Directions
Grease 10 inch pie plate. Sprinkle cranberries,1/2c sugar and walnuts over pie plate, in that order.
Beat eggs until yolks and whites are combined, add sugar,butter,sour cream and flour. Mix just until dry ingredients are moistened. Pour over mixture in pie plate. (batter will seem sparse but will spread & puff while baking)
Bake at 325 or until brown on top-about 55 minute  Serve hot or cold w/or w/out Cool whip   

Sweet Potato Cheesecake with Praline Sauce and Whipped Cream

Yield:  8 servings.
 This is a recipe I got from the house of Blues that besides being a music venue, it serves pretty darn good food (It'd be a total disgrace in New Orleans; 'cause there's a lot o' competition) The ground toasted pecans in the ginger-snap crust are a good touch.  If you want to be really extravagant and decadent substitute Mascarpone cheese (a sweet and rich Italian cream-style cheese, for the Philadelphia Cream Cheese)

For the filling:
8 ounces cream cheese or Mascarpone cheese, softened
1/2 cup sugar



1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground  nutmeg
1 cup puréed sweet potato/yam
5 eggs
1/2 cup heavy cream               
For the praline sauce:        
8 ounces unsalted butter           
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans
 In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well.
For the crust:
1-1/2 cups finely ground ginger cookie crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted

To form the crust: press the crumb mixture into the  bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.

In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended. Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, warm  water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.

Cool the cheesecake at room temperature 'bout 45 minutes. Chill for at least 4 hours before serving.
 While the cheesecake is cooling, make the praline sauce:  melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.
To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.

Louisiana Shrimp Dip

Louisiana Shrimp DipYields: 6 - 8 Prep Time: 15 mins Total Time: 45 mins

Ingredients:
1 tbsp. butter
1/4 Onion, finely chopped
1 red bell pepper, finely chopped
1 lb. shrimp, chopped into 1/2" pieces
2 garlic cloves, minced
1 tsp. Cajun seasoning
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
6 oz. cream cheese, softened
1/4 c. sour cream
3/4 c. shredded mozzarella, divided
1/4 c. freshly shredded Parmesan
1/4 c. sliced scallions, plus more for garnish
Directions:
Preheat oven to 350°. In a medium skillet over medium heat, melt butter. Add onion and bell pepper and cook until onion is translucent, about 5 minutes.
Push onions and peppers to the side and add your shrimp and garlic cloves and cook until shrimp is pink and garlic is fragrant. Stir all ingredients together in the pan and add cajun seasoning, lemon juice, and Worcestershire sauce and bring to a simmer.
Remove pan from heat and stir in cream cheese, sour cream, ½ cup mozzarella, Parmesan, and scallions. Stir until all cheese is melted and all ingredients are evenly distributed. Sprinkle with remaining cheese and place in the oven to bake, 15 to 20 minutes, until dip is bubbly and slightly golden. If you’d like the dip to develop a more golden top, broil on high for 2 minutes.
Garnish with scallions and serve.

Tomatoes with basil and balsamic vinegar

This can either be eaten as a salad/side or topping. Marinate sliced tomatoes with balsamic vinegar for 4-6 hours.
Ingredients
2 to 3 ripe beefsteak tomatoes, sliced

This is solo

1/2 cup fresh basil leaves
1⁄2-3⁄4 cup balsamic vinegar
1⁄4 cup extra virgin olive oil
2 tablespoons water
2 teaspoons sugar
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 garlic cloves, minced
1⁄2 cup fresh basil, chopped
1⁄2 cup fresh flat leaf parsley, chopped
2 teaspoons olive oil
Salt and ground black pepper
1 small red onion, thinly sliced
4 cups ice water
1⁄2-3⁄4 cup balsamic vinegar
1⁄4 cup extra virgin olive oil
2 tablespoons water
2 teaspoons sugar
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 garlic cloves, minced
1⁄2 cup fresh basil, chopped
1⁄2 cup fresh flat leaf parsley, chopped
6 tomatoes, thinly sliced
Directions:
Whisk together vinegar, olive oil, 2 tbls. water, sugar, salt, pepper and garlic. Stir in basil and parsley.
Layer half of the tomato slices in a shallow dish. Drizzle with half of the dressing.
Repeat with remaining tomato slices, onion slices and dressing. Cover and refrigerate 30 minutes.
Then arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

Parmesan Roasted Cauliflower

I'm gonna due a couple of veggies which I love the first of was and has been cauliflower my favorite. I was first introduced to Cauliflower with a sharp cheddar cheese sauce this is a variation a side dish. I hope you enjoy

Prep Time: 5 mins Cook Time: 20 mins  Total Time: 25 minutes
                                           Yield: serves 6
Ingredients:
1 pound Cauliflower, in flowerettes     

1 tbsp olive oil
1/3 cup bread crumbs
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 cup grated parmesan cheese
Directions:
 Preheat oven to 425 degrees F lightly grease a large baking sheet.
 Combine flowerettes and olive oil in a large zip close bag shake to evenly coat potatoes.
 Add  remaining ingredients shaking to evenly coat. Put flowerettes again evenly coated layers on baking sheet.
 Bake for 20 to 25 minutes, stirring the potatoes at least once half way through. flowerettes should be golden brown and crispy on the outside, soft on the inside. Enjoy!

Candied Yam and White Chocolate Ice Cream

A recipe by by Chef John Folse 

Yield: 6-8 servings
Prep Time: 1 Hour
Makes: 2 Quarts
Ingredients:
1 (16-oz) can Bruce candied yams
12 oz  chocolate
1 1/2 cups white sugar
1 1/2 cups water
 8 egg yolks
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tbsp vanilla
3 cups heavy whipping cream

Directions:
Mash yams with syrup until fine purée is achieved. (Chill in refrigerator for later use)
Place the white chocolate in a stainless steel bowl over a pot of 120 degree F water until chocolate is totally melted (stir occasionally to maintain a liquid state) In a 1-quart sauce pan, combine sugar and water. Stir well and bring to a low boil. Using a candy thermometer, bring the simple syrup to 234 degrees F (which is the soft-ball state)
While syrup is heating, place egg yolks in the bowl of an electric mixer. Blend on low speed until eggs are slightly whipped. Once sugar has reached 234 degrees F slowly pour the mixture into the eggs, whipping on medium speed (taking special care as the sugar will be extremely hot continue to whip eggs on medium-high until thick 'bout 5 min) Pour in the melted white chocolate and add the nutmeg, cinnamon and vanilla. Continue to blend until all is incorporated.
Reduce speed to low and pour in whipping cream. Remove beaters and, using a rubber spatula, fold in the puréed candied yams.
Place the entire mixture in the refrigerator until well chilled, preferably overnight. (Freeze mixture in a home-style ice cream freezer according to manufacturer's directions)

Cajun Butter Pasta

Yield: 4 Total Time: 25 mins

 Ingredients:
3/4 lb. angel hair
extra-virgin olive oil
1 lb. Boneless Skinless Chicken Breast
1/2 tsp. dried oregano
kosher salt
Freshly ground black pepper
1/4 c. white wine
4 tbsp. butter
2 c. chopped cherry tomatoes
4 green onions (thinly sliced)
3 cloves garlic (minced)
1 tbsp. Cajun seasoning
1/2 tsp. paprika
2/3 c. heavy cream
1/2 c. grated Parmesan (plus more for garnish)
2 tbsp. lemon juice
Directions:
In a large pot of boiling sated water, cook angel hair according to package instructions. Drain and toss with olive oil to prevent noodles from sticking.
In a large skillet over medium-high heat about 1 tablespoon olive oil. Season chicken all over with oregano salt and pepper add some to skillet. Cook until golden on both sides and no longer pink in the middle (about 8 minutes per side) Remove chicken from skillet and let rest for 10 minutes before slicing into small pieces. Deglaze the skillet with white wine and cook until reduced about half stir in butter and let melt then add tomatoes most green onions (save some for garnish) garlic Cajun seasoning and paprika. Cook stirring often until the tomatoes start to burst (about 2 minutes) Stir in heavy cream Parmesan and lemon juice let simmer until sauce is slightly thickened (about 5 minutes) Check seasoning making certain it's to taste with salt and pepper.
Turn off heat and add chicken and cooked pasta toss until evenly combined. Garnish with more green onion and Parmesan.