Shrimp and Pasta in a Tomato-Chile Cream Sauce

Shrimp and Pasta in a Tomato-Chile Cream Sauce
(This is Quade's favorite I made a big batch of Essence because I cook it so much)
Ingredients

* 1/4 cup kosher salt
* 1 pound linguine
* 2 tablespoons unsalted butter
* 1 tablespoon olive oil
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons Essence, recipe follows
* 1 1/2 teaspoons salt
* 1 cup finely chopped yellow onion
* 1/4 cup finely chopped jalapeno
* 1 tablespoon minced garlic
* 11/2 cups heavy cream
* 1/2 teaspoon freshly ground black pepper
* 1 cup diced tomatoes
* 1/2 cup reserved pasta cooking water
* 1 cup grated Pepper Jack cheese
* 1/4 cup grated Parmesan
* 2 tablespoons chopped fresh parsley leaves
* 2 tablespoons chopped fresh basil leaves

Directions

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

Blue Cheese Burgers

Blue Cheese Burgers

* 3 pounds lean ground beef
* 4 ounces blue cheese, crumbled
* 1/2 cup minced fresh chives
* 1/4 teaspoon hot pepper sauce
* 1 teaspoon Worcestershire sauce
* 1 teaspoon coarsely ground black pepper
* 1 1/2 teaspoons salt
* 1 teaspoon dry mustard
* 12 French rolls or hamburger buns

DIRECTIONS

1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Japanese Style Deep Fried Shrimp

Japanese Style Deep Fried Shrimp

* 1 pound medium shrimp, peeled (tails left on) and deveined
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
* 1 cup all-purpose flour
* 1 teaspoon paprika
* 2 eggs, beaten
* 1 cup panko crumbs
* 1 quart vegetable oil for frying

DIRECTIONS

1. Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Broiled Tilapia Paremesan Recipe

Broiled Tilapia Parmesan Recipe
(We love fish at our house and this recipe was awesome)

* 1/2 cup Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon onion powder
* 1/8 teaspoon celery salt
* 2 pounds tilapia fillets

DIRECTIONS

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Almond Chicken and Rice

Prep Time: 5 min

Total Time: 30 min

Makes: 4 servings

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided

1-1/4 cups fat-free reduced-sodium chicken broth

1/2 tsp. garlic powder

2 cups broccoli florets

1 cup instant white rice, uncooked

1/4 cup PLANTERS Sliced Almonds, toasted, divided

COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.

STIR in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.

ADD broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

White Chip Chocolate Cookies

We love cookies, or as Aubrey says, "Keekos", at our house.  Chocolate chip cookies are the favorite by far.  But in my opinion, the more chocolate the better.  Why not make the dough chocolate, too?  

Ingredients:

1 C unsalted butter

1 C white sugar

3/4 C packed brown sugar

2 eggs

1  1/4 C unsweetened cocoa powder

1  3/4 C flour

2 tsp baking soda

2 C white chocolate chips

Directions:

Preheat oven to 350 degrees.  Grease cookie sheets.  In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.  Add the eggs one at a time, beating well with each addition.  Mix in the cocoa, flour, and baking soda.  Finally, fold in white chocolate chips.  Drop by rounded spoonfuls onto the prepared cookie sheets.  Bake for 8 to 10  minutes in the preheated oven, until puffy but still soft.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Light Oat Bread

This bread always raises so nicely.  The oatmeal gives it a  surprisingly light texture.

1 1/4 C water

2 T margarine

1 tsp salt

3 C flour

1/2 C rolled oats

2 T brown sugar

1 1/2 tsp yeast

Mix according to bread maker's instructions, testing for enough flour/water.  Let rise once in bread maker and then take out dough and shape into a loaf.  Put in a greased bread pan.  Cover and let rise about 3o minutes.  Bake in oven at 360 degrees for 30 minutes.  Cool on wire rack. Or, make the dough in your mixer.

Country Peach Tart

Autumn is my favorite season.  Fall foods are my favorite foods.  This is one of them.

Ingredients

1/4 C sugar

4 tsp flour

1/4 tsp nutmeg

3 C sliced, peeled peaches

1 T lemon juice

1 beaten egg

powdered sugar

1 single crust pie dough

Directions

1.  Line a baking sheet with foil; sprinkle lightly with flour.  Roll dough to 13-inch circle atop baking sheet.

2.  Mix sugar, flour and nutmeg; stir in peaches and lemon juice.  Mound peach mixture in center of crust, leaving a 2 - inch border.  Fold border up over peaches.  Combine egg and 1 T water, brush onto the top and sides of the crust.

3.  Bake in a 375 degree oven for 40 to 45 minutes or till crust is golden.  To prevent overbrowning, cover edge with foil the last 10 to 15 minutes of baking.  Cool 30 minutes on the baking sheet.  Dust edges with powdered sugar.  If desired, serve with whipped cream.  Serves 8.

Chicken Florentine Casserole

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 1/4 cup butter
* 3 teaspoons minced garlic
* 1 tablespoon lemon juice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 tablespoon Italian seasoning
* 1/2 cup half-and-half
* 1/2 cup grated Parmesan cheese
* 2 (13.5 ounce) cans spinach, drained
* 4 ounces fresh mushrooms, sliced
* 2/3 cup bacon bits
* 2 cups shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Pesto Cheesy Chicken Rolls

* 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
* 1 cup prepared basil pesto
* 4 thick slices mozzarella cheese


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
3. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

Maruchen Ramen Noodle Soup-Roast Chicken Flavor:)

This is one of my personal favorites and the directions are really simple. If you aren't near a computer when you are making this delectable soup, they are also convienently located on the back of the package.

1.Boil two cups of water in a saucepan, add noodles and cook 3 mins, stirring occasionally.
2.Turn off heat, add contents of seasoning, stir.
3.Serve immediately for best results. Makes 2-8 oz. servings.

Enjoy!