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.

Cajun Shrimp Linguine

Serves 4 (serving size: about 1 1/2 cups)
Ingredients
6 ounces whole-grain linguine or fettuccine
1 1/2 teaspoons salt-free Cajun seasoning (Tony Chachere's)
1 pound large shrimp, peeled (deveined)
2 tablespoons canola oil (divided)
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup thinly sliced celery
1 1/2 tablespoons chopped fresh thyme (divided)
3/8 teaspoon ground red pepper
5 garlic cloves (minced)
3/4 teaspoon kosher salt
2 bay leaves
1 can (14.5-ounce) diced tomatoes (undrained you want the liquid))
1/2 cup half-and-half
Directions
   Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
   Heat a large skillet over medium-high heat. Combine Cajun seasoning and shrimp in a medium bowl; toss to coat.
   Add 1 tablespoon oil to pan swirl to coat  add shrimp mixture to pan; cook
(2 -3 min) or 'til shrimp are done remove mixture from pan. Wipe pan clean with paper towels.
   Add remaining 1 tablespoon oil to pan; swirl. Add onion, bell pepper, celery, with 1 tablespoon thyme; cook 5 minutes, stirring occasionally.
  Add red pepper and garlic; cook 3 min. then add reserved 1/3 cup cooking liquid salt bay leaves and tomatoes bring to a boil.
  Reduce heat, and simmer 5 min. or until thickened. Discard bay leaves. Remove pan from heat; stir in shrimp and pasta. Stir in half-and-half. Cook 1 minute over medium heat or until thoroughly heated.
  Sprinkle with remaining  thyme. You can add spinach for an additional veggie                                                as shown in the last picture

Crawfish Monica

I said in a prior recipe I worked most Jazz Fests they served Crawfish Monica which was the invented/created by Chef Pierre Hilzim known as Chef Pierre of the Kajun Kettle Kitchen

After he created it in In 2007 it became one of the best-known dishes at Jazz Fest. It celebrates crawfish season and Jazz Fest with a creamy and saucy sauce served over pasta

Prep Time (15 min) Cook Time (25 min) Total Time (40 min)
                           Servings 6

6 oz whole grain fettuccine or rotini
2 TBSP unsalted butter
2 large yellow onions diced (4 cups)
6 cloves garlic minced                       
1 tsp paprika
3/4 tsp salt
1/2 tsp garlic powder

1/2 tsp cayenne pepper
1/8 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp black pepper
1/3 cup white wine (Chardonnay)
1 tsp cornstarch
2 cups 2% milk or whole milk, divided
1 lb peeled crawfish tails
1 TBSP fresh lemon juice
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
Directions:
Bring a pot of water to a boil and add pasta. Cook until al dente, and drain. Set aside. Meanwhile, heat butter over medium-high heat in a Dutch oven or heavy pot. Add onion to melted butter, and saute for 5-7 minutes until softened.
Stir in garlic, paprika, salt, garlic powder, cayenne pepper, oregano, thyme, and pepper. Stir constantly for 30 seconds then add in wine. Cook until almost all of the wine has evaporated.
Whisk together cornstarch and 1/4 cup milk in a small bowl. Add into pot and slowly stir in remaining milk. Reduce heat to medium and cook for 5 minutes until thickened. Stir in crawfish tails and cook for 2 minutes. Add in lemon juice, green onion, and parsley, and stir well to combine. Remove from heat and stir in Parmesan cheese.
Serve sauce with cooked pasta. Enjoy!