Creole Crawfish Pasta

Last weekend we had friends over for crawfish on Saturday afternoon, we put the leftovers on ice in a cooler then I peeled them on Sunday morning. I would advise peeling them while you have everything out and “crawfishy,” recruit a peeling helper by simply offering them an additional beer and turning this music up, this usually does the trick. Put the crawfish tails in a ziplock in the fridge to be used for the best leftovers ever.  

 

Grant found a similar recipe in Square Table that he requested for our crawfish tails. I tweaked it to make Creole Crawfish Pasta. Normally I can’t let myself make creamy pastas but justified this one and it was worth it! The perfect Sunday supper.

Creole Crawfish Pasta

Serves 4-6

Ingredients:

1 Onion, diced

1 Yellow Pepper, diced

3 cloves of Garlic, minced

4-6 Green onions, chopped 

Pint of cherry Tomatoes, quartered

2 Tbs. Butter

1 1/2 c heavy cream

1 tsp Paprika

1/2 tsp Tony Chachere’s Original Creole Seasoning

Crawfish Tails, approximately two cups after shells are removed.

Pasta of your choice (we used angel hair because it’s what we had in the pantry)

Directions:

Put water for pasta on to bring to boil. 

In a separate skillet melt butter and add onion and pepper. Sauté until softened, about 7 minutes.

Add in garlic, crawfish, and tomatoes, combine.

Add heavy cream next add Tony’s, paprika, and green onions.

Reduce sauce, while simmering and reducing, add pasta to boiling water and follow directions on box.

Once pasta is al dente plate and top with the crawfish sauce.

Add additional green onions for garnish.

Enjoy     

   
   

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White Bean, Sausage and Greens Soup – Tuesday’s Table

This is a recipe that came to be based on items I had in our fridge and pantry two years ago. Since then as soon as fall weather is upon us it is the first thing that Grant requests for dinner. It is just about as easy as they come and is hearty enough that it is a full meal… but Grant usually makes his mom’s cornbread recipe to accompany the soup – lucky me (unlucky waistline). This meal is easy to throw together, inexpensive and gluten free as long as you pay attention to the sausage and turnip greens.

Sub in black eyed peas and we call this our “New Year’s Soup.” It covers all of the bases for luck, health and prosperity… in one easy pot. Check!

  

White Bean, Sausage and Greens Soup

Ingredients:  

1 pk Andouille/cajun sausage, chopped
1 onion, diced
2 cloves/teaspoons garlic, minced
2 cans white beans (any type, I prefer Navy Beans because of their small size)
1 can diced tomatoes
1 can turnip greens
1 bunch kale in inch pieces
6 cups chicken broth (I used 4 stock, 2 water)
Several dashes of Hot Pepper Vinegar and freshly ground black pepper to season

Directions:

Brown chopped sausage (try to drain most of the grease), add onions and garlic  to sausage to soften for 5-7 min
Add chicken broth, beans (rinsed), tomatoes with juice
Add turnip greens (mostly drained)
Add kale, black pepper, pepper vinegar.
Stir, cover, simmer

Simmer for at least 30-45 minutes, but will taste even better the next day.

Serve with hot pepper vinegar. Cornbread would be a treat too.

** You can make many variations to this recipe based on your preferences and things that you have at home. Use only kale (add some salt to recipe); use only turnip greens, add some shredded chicken, etc. I have done all of these things and it turns out well every single time**

   

    
   

Enjoy!!

Tuesday’s Table – Slow Roasted Mexican Pork Tacos with Salsa Verde

I definitely have a penchant for Tex-Mex flavors, (that’s clearly been shown here already!) but I’m also always trying to find a way to make my Mexican food more authentic.  This recipe is adapted from carntias recipe by Javier Plascencia, one of the hottest chef’s in Mexico these days.  It’s ridiculously easy to throw together although does take a while to cook down once it’s in the oven.  I’ve never had much experience with a slow cooker, but I bet this would be the perfect recipe for one! By ways of salsa, both making your own and buying a good store-bought type are great options, but I like combining the best of both worlds to maximize ease and deliciousness.

Slow Roasted Mexican Pork

2 lb pork butt, fat trimmed

3 tsp salt

3 tsp cumin

3 tsp coriander

3 c. apple juice

4 cloves garlic, minced

Season the pork butt with salt, cumin, and coriander and put it in a large heavyweight pot.  Cover with apple juice and add minced garlic.  Put it in a 425 oven, uncovered, for 25 minutes to start to caramelize.  (If using crock pot add after this step on high for 3-4 hours or low for 6-8). Then cover the pot, drop the temp to 200 and let cook for 3 hours.  At this point you will want to check the tenderness with a fork.  If it’s not quite tender enough yet, cook for up to an hour more.  Whether using oven or crock pot you should always have some liquid in the pan, so feel free to add a little more apple juice, water, or stock if you’re increasing the cooking time.  Then remove from oven or crock pot, let rest for 15 minutes, and shred with forks.

Salsa Verde

1 c. jarred green salsa

1 handful cherry tomatoes, chopped

1/4 c. cilantro, chopped

1/2 jalapeno, minced

1/4 red onion, chopped

1/2 avocado, chopped

juice of 1 lime

Combine all ingredients in a bowl and serve on top of tacos or with tortilla chips!

Tuesday’s Table – Italian Chicken

This is a recipe that my best friend recommended to me years ago. It is simple, healthy and comforting. Great week night meal with lots of veggies.

Italian Chicken

Boneless, Skinless Chicken Breasts 

Tomatoes – cherry, Roma, on the vine (great acidity when good summer tomatoes aren’t available)

Fresh Mushrooms (white, button, baby bellas) – 1 container, chopped

Artichoke Hearts – quartered, drained and rinsed 

3 minced cloves of garlic

1 1/2 Tbs. Corn Starch, could substitute for flour

3 Tbs Olive Oil

1/2 tsp. Salt (split between veggies and chicken breast)

Fresh Ground Black Pepper

Red Pepper Flakes (optional)

1 cup – Shredded Mozzarella

Fresh herbs – Any that you have, basil, flat leaf parsley, oregano. If you are buying them just stick with fresh basil.

Noodles of your choice – Spaghetti Squash is our go to noodle, but we have had with  your standard angel hair pasta and that’s delicious too.

   

  

Who knew adding mushrooms would add B Vitamins and Antioxidants?! Yes, please.

 Quick Tip: Always cut your tomatoes with a serrated knife.

In a 9×13 baker combine chopped vegetables, garlic, corn starch, olive oil, salt and pepper.

Add chicken breast on top of the veggie mixture and season with salt and pepper, bury them slightly in vegetable mixture.

Bake at 350. I used convection and my chicken breast were thinly sliced so I baked for 20 minutes, but adjust according to your oven and chicken.

Take out of oven, top each chicken breast with mozzarella and fresh herbs. 

Place back in oven for 3-5 minutes, until cheese is starting to brown and bubble.

Serve on top of your “noodles” with a simple green salad.

   

     

I’ve been on a simple salad kick – Spring Greens with only a squeeze of lemon and teeny bit of olive oil (like 1/2 tsp) with salt and pepper.

Fresh, health, easy! 

Enjoy!

Tuesday’s Table – Simple Spring Supper

Seasonal, easy and inexpensive — what more can you ask for? This is sort of like brunch for dinner and cannot get much more simple. Plus having bacon on a weeknight will make this meal a crowd-pleaser for all.

Skillet Asparagus, Eggs, and Bacon

Ingredients:

Asparagus (you should be able to find great looking, fresh asparagus all over the place this time of year!)

Eggs

Bacon (I used good Wright’s bacon but you probably could even use turkey bacon?)

Minced Garlic (1-2 cloves, 1 teaspoon)

Salt and Pepper

Peas (optional)

Directions: Cook bacon (Julia does in skillet making this a one pot meal; Caroline bakes at 400 for 15-18 minutes) Rinse and trim asparagus. Add asparagus to skillet that either has a small bit of remaining bacon grease (pour out most of it) or add a small amount of grease from cookie sheet of oven bacon. Add salt and pepper. Cover and let cook/steam for 5-7 minutes.  Once asparagus looks bright green, add frozen green peas (IF you are having them) then add minced garlic (1-2 cloves), and give it one last good stir. Crack your eggs right over the top of your asparagus. Add a splash of water and cover until cooked medium (5 minutes-ish).    Plate and add any fresh herbs that you might like and you are done!! Enjoy!!