CAJUN-JAMBALAYA-PASTA

My new favorite meal!

4 ounces butter
2 teaspoons Cajun spice mix
1 pound boneless, skinless chicken breasts, cut into small pieces
1 pound fresh linguine pasta
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips
2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips
4 ounces red onions, cut into thin strips
1/2 pound fresh medium shrimp, peeled, de-veined, tails removed
1/2 cup diced tomatoes

Preparation

Place the butter into a sauté pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.

While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.

Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.

Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.

Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.

Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

Read More http://www.epicurious.com:80/recipes/member/views/CHEESECAKE-FACTORY-CAJUN-JAMBALAYA-PASTA-1239602#ixzz1orvudXjV

Marinara Sauce

This is our families new favorite sauce and it is healthy too!

1 Tb. olive oil
2 celery stalks, diced
2 carrots, diced
1 large onion, diced
4 garlic cloves, minced
2 (28 oz. cans) diced tomatoes
2 Tb. chopped fresh basil or 2 tsp. dried
1 tsp. salt
1/ 2 tsp. black pepper
pinch red pepper flakes

Heat oil in large Dutch oven over medium heat. Add celery, carrots, and onions; cook, stirring occasionally until vegtables are tender, 8 minutes. Add garlic, cook stirring constantly until fragrant, 30 seconds. Meanwhile, place 1 can tomatoes in food processor and process until smooth. Add both cans of tomatoes, basil, salt, black pepper, and pepper flakes to pot, bring to boil. Reduce heat and simmer, uncovered, until sauce is thickened, about 35 minutes. Use sauce immediately or transfer to container and let cool. Cover and refrigerate up to 3 days or freeze for 3 months.

Pizza Crust

1 cup warm water
1 tsp. yeast

Let rise. In a bowl mix the following.

3 cups flour
1 tsp. salt
2 T. sugar
2 T. oil

Combine yeast mixture with flour. Stir and add more water if needed. Spray pizza pan or small baking sheet. If using a large baking pan, double the recipe. You may have a little extra dough you can use to roll into bread sticks). Flour hands and press into pan. Cover with a cloth and let rise for 30 minutes. Spread favorite sauce on top of dough. Put on all your favorite toppings and bake at 425 for 15 minutes. Let stand for 5 minutes. Cut and serve.

Manicotti

This is Cheri Olsen's recipe. It is tradition for her family to eat this on Christmas Eve. It is very good.

1 8 oz. pkg. uncooked manicotti shells
1 9 oz. spinach, thawed, squeezed to drain
2 eggs, beaten
1 cup shredded Mozzarella cheese
2 T. finely chopped onion
1 32 oz. jar of spaghetti sauce with meat
1/2 cup grated Parmesan cheese
1/2 tsp. nutmeg
1/4 cup grated Parmesan cheese
3 cups cottage cheese

Cook manicotti shells as directed on the package. Drain; place in cold water. In large bowl, combine eggs, onion, 1/2 cup parmesan cheese, nutmeg, cottage cheese, spinach and Mozzarella cheese. Mix well. Drain manicotti. fill shells with cheese mixture. Spread a small amount of sauce over the bottom of the baking dish. Place side by side in dish. Pour sauce over manicotti and sprinkle with 1/4 cup Parmesan cheese. Bake at 350 for 35 to 40 minutes or until bubbly.

Beef Stroganoff

1 pound sirloin steak
1/2 cup butter or margarine
1 cup chopped onion
1 cup chopped garlic clove
1 can cram of chicken soup
1 pound sliced fresh mushrooms
1 cup sour cream
Cooked egg noodles

Brown onion and garlic in 1/2 cube butter. When meat is browned add cream of chicken soup, and mushrooms. Then add onions and garlic. Simmer 1 hour, stirring often. Add sour cream and simmer with lid on about 15 minutes. Serve over noodles.

Spinach Ravioli Bake

2 cups spaghetti sauce
1 package frozen Italian sausage ravioli or ravioli of your choice
2 cups shredded mozzarella cheese
1 package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese

Preheat oven to 350. Place 1 cup spaghetti sauce in a greased shallow 2 quart baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. Bake, uncovered at 350 for 40-45 minutes or until heated through and cheese is melted.

Chicken Salsa Pizza

I made this on a whole wheat pizza crust and it was delicious! Everyone loved it!

1 prebaked Italian bread shell crust (or make your own)
2 cups shredded cheddar cheese, divided
1 jar salsa
1 cup cubed cooked chicken

Preheat oven to 450. Place bread shell on an ungreased 12 inch pizza pan. Sprinkle with 3/4 cup cheese. Top with the salsa, chicken and remaining cheese. Bake at 450 for 8-10 minutes or until cheese is bubbly.

Basic Pasta

We used to make our own pasta in Italy and San Antonio for a long time. It tastes so good but it takes time.

2 1/3 cup flour
1/2 tsp. salt
2 beaten eggs
1/3 cup water
1 tsp. olive oil

Stir together 2 cups flour and salt and add remaining ingred. Sprinkle surface with 1/3 cup flour. Turn dough onto surface. Knead 8 to 10 minutes. Cover let rest for 10 minutes.

Linguine

A member of our branch in Italy made this sauce as part of a Relief Society couples dinner. He served it with mussels. I prefer to have it with sausage or chicken!

14 cup olive oil
1 large garlic clove
3 T. fresh parsley
Heat together until aroma is full.

Add and cook on hight for 10 minutes:
1 large can tomatoes

Add and simmer for 30 minutes;
1 tsp. basil
1 small can tomato paste
Serve over linguine.

Lasagna

I found this gem in a Taste of Home magazine. This is the best lasagna I have ever had! Love it!!!

Ingredients:

1 pound ground beef

3/4 pound bulk pork sausage

3 cans (8 ounces each) tomato sauce

2 cans (6 ounces each) tomato paste

2 garlic cloves, minced

2 teaspoons sugar

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

3 eggs

3 tablespoons minced fresh parsley

3 cups (24 ounces) 4% small-curd cottage cheese

1 carton (8 ounces) ricotta cheese

1/2 cup grated Parmesan cheese

9 lasagna noodles, cooked and drained

6 slices provolone cheese

3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
• In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.
• Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
• Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.