Creamy Cajun Pasta

Opps, I did it again! hahahaha...I promise, I will stop now. Let's not bring back flashbacks of Brittany Spears in red pleather -- must. stop. nightmares ;) Just kidding! Let's not ding us 2000 teens who grew up on Brittany, N'SYNC and the Back Street Boys. Before Brittany went cray, Justin Timberlake dabbled in acting, and the Backstreet Boys did not look like our dads! How does time fly?!?

I do not like to admit my own "oldness," yet giving away that I listened to N'SYNC clearly dates me. You know how I know I'm getting up there? Mostly because for my birthday I count backwards.  I also teach undergrad courses. I love giving music and television show examples, because let's be honest -- I have no life ;) I tried to give examples on Saved by the Bell, Boy Meets World, or Full House and I get blank stares. How do you not know the awesomeness that is Zack and Kelly, Cory and Topanga, and Michelle Tanner. And some of the TEENS I work with were born in the 2000s. Oh goodness! I-am-old... sophisticated.

I know, I am weird, but that whole blurb started from me thinking that I made another Cajun recipe and went Opps, I did it again. Sometimes when I have a type of food and I crave it, I just want to make it over and over again. I do that with music too (when I love a song, I play it on repeat -- over and over again). Well, after posting about this Cajun Risotto, I was still wanting more. I had pinned this recipe to my Pasta board on Pinterest, some time ago and thought now would be a great time to make it! And it was great! There were so many things I loved about this recipe. 1. After a long day, I whipped this up in 30 minutes and got an eye catching, yummy meal, 2. The creaminess, 3. The hint of spiciness and flavor. ::droooool:: I hope you enjoy making this as much as I did!

CREAMY CAJUN PASTA

Adapted from Food.Com

INGREDIENTS

Double recipe if  serving for more than 2
 
4 oz. linguine noodles  
1/4 c. olive oil
1 tbsp. garlic (optional)
1 tsp. red pepper flakes (optional)
3 tbsp. + 1 tsp. flour
1 1/2 c. heavy cream (milk)
1 c. Parmesan cheese (or other shredded cheese)
Salt and pepper to taste
1 tbsp. Cajun seasoning*
8 oz. cooked chicken strips or 1 1/2 chicken breasts (I used Tyson's Grilled Chicken Strips)
1.5 oz of diced sun dried tomatoes
1 diced green onion

*Can adjust seasoning based on spice preference

DIRECTIONS 

In a large pot of salted boiling water -- cook pasta according to package directions. Drain excess water and run cold water through pasta to prevent sticking. Keep pasta in colander. Do not return to pot.

After pasta is cooked, use the large pot to heat olive oil over medium heat. Once hot, saute garlic and red pepper flakes until garlic is browned and fragrant. Do not over cook, as this will burn the garlic. Whisk in flour and cook for 1 minute. Gradually whisk in heavy cream, stirring constantly until mixture is slightly thickened. This can take some time, approximately 10-15 minutes -- but it will thicken. Remove from heat. Stir in shredded cheese until melted and smooth. Add salt and pepper to taste, followed by Cajun seasoning. Pour sauce over pasta and stir to evenly distribute sauce. Gently fold in chicken and sun dried tomatoes. Garnish with green onions.

Bye, Bye, Bye ;) (My ode to 'NSYNC),
Chika

Cajun Sausage Risotto

I love my hubby. He is such a wonderful blogger hubby :) When I am out of an ingredient or forgot to pick up something, he runs to the store to get it for me. If I am creating a mess and running out of space in our small kitchen, the hubby cleans up after me to give me more space. Or even after baking and cooking, the hubby cleans up after me so I do not have to spend anymore time in the kitchen. The hubby feels that, that is his part in making a recipe -- like we are a team!

Today, I was supposed to make a cake and a few desserts for a baby shower. The cake took me so long that I did not have time to make the desserts, so the hubby ran to the store to pick me up small bites that I could take! I love him so much; he is such a wonderful, supportive partner. How did I get so lucky! ;) And don't you worry-- Ninja tries to do his part too. He loves cleaning up anything that drops on the floor. He waits at the edge of the living room. I think he's providing me moral support (let's not pop my bubble).

Well in ode to my Cajun Country Boy ;) I decided to make a twist to one of my favorite dishes -- risotto. I discovered I really loved risotto when I made mushroom risotto. It is a great way to prepare rice. And I have fostered an extreme love of Cajun food since I met the hubby. I still remember trying boudin, gumbo and jambalaya (made the real way) for the first time ::drool:: I love the mix of seafood and great spices. So I wanted to combine these two loves to make a dish that the hubby would I love. And it was great!

CAJUN SAUSAGE RISOTTO

A For the Love of Dessert Original Recipe

INGREDIENTS 

4 c. of chicken borth
2 tsbp. olive oil
1 (12 oz) bag of Kroger's 3 pepper and onion blend
1 (14 oz) sausage, cut into medallions (Andouille sausage is most authentic)
1 c. rice (Arborio preferred, long grain rice as substitute)
1/4 c. cooking wine
1/2 c. Parmesan cheese
1-2 tbsp. Tony Chachere's (or other preferred Cajun seasoning*

*Add amount based on desired spice preference

DIRECTIONS

In a large skillet or wok, heat 1 tbsp. olive oil over medium heat. Once hot, add in pepper/onion blend. Saute until tender and no excess liquid remains, about 5-10 minutes. Then add in sausage  and cook until browned. Cooking the veggies in the oil of the sausage will add flavor. Set aside.

In a pot, bring chicken broth to a boil, then reduce heat and keep warm over low heat.

In a skillet, heat 1 tsbp. of olive oil over medium heat. Once hot, add in rice and stir well to coat with olive oil. Cook rice for an additional 3 minutes, stirring only occasionally.

Next add in cooking wine and cook until all the wine is absorbed -- stir constantly. Continue to cook rice by adding 1/4 c. of warmed chicken broth at a time into the rice, stirring continuously until broth has been complete absorbed (it best to use a ladle to add the chicken broth).  Do not add more broth until the previous amount has been entirely absorbed by the rice. Continue adding increments of chicken broth and allowing rice to absorb all the broth -- do this until all the broth has been used and rice is cooked through (add more broth if rice needs additional cooking). Rice should be tender.

Once risotto is cooked stir in Parmesan cheese and Cajun seasoning (Tony Chachere's) until well incorporated and cheese is melted. Finally fold in peppers/onion blend and sausage.

Enjoy,
Chika

Cajun Turkey Burgers

Let's continue on the vacay recap. After leaving Kuala Lampur, Malaysia we headed to Siem Reap, Cambodia. We landed at this beautiful, traditionally designed airport. From the minute I landed, I just knew I was going to LOVE Cambodia and I did.  When you arrive there is a taxi stand and you can either hire a tuk-tuk or a car to drive you to your hotel and then for the day. It is only $30.00 to have a taxi driver take you around and provide you a temple tour all day. Our first stop was the hotel- which was beyond amazing! They provided these fantastic breakfast buffet spreads. And not just doughnuts and orange juice but a whole banquet room full of food! You are probably thinking...I have an obsession with food...and for you I say  "Of course! I am a foodie and that is why I write a food blog ;)" In general, I loved the food in Siem Reap. I became addicted to fried rice and noodles. In their "fancy" restaurants, our meals would at most cost like $5.00 whereas when went to "normal" food places and stands their dishes were like $1.00. I know!

For the next two days we went to all the temples, which were so beautiful! Looking at the ruins and the designs were breathtaking. We also went to the famous Angkor-Wat Temple at sunrise and it was gorgeous. Though Cambodia was HOT, HOT, HOT. I noticed touring went something like this: you wake up at sunrise and tour the temples till around noon-1pm at which point it gets so hot, you need to head indoors. What did I do then? Well, I am glad you asked! Because at our hotel there was a luxury spa that you could enjoy! Now, remember, I am a graduate student and getting facials and full body massages is way out of my playing field! But there, I got a 90 minute deep tissue massage with a pedicure that included a foot massage for only $37! Seriously!?! The spa was beautiful and tranquil. The service, also amazing and the massage/pedicure...even more amazing!  I was so sad to leave :( Our next stop: Bangkok, Thailand!

Now- I want to wish you and your family a fun, happy and safe Fourth of July! My family immigrated to this country because of the wonderful opportunities that it offered. I was born in this country and have been blessed with a wonderful life- and life that has brought my hubby and my Ninja face. I am thankful to be an American and know that there are so many amazing people fighting for that privilege right now. And, so on this day I choose to celebrate and be thankful :) And so what do I have for your today, but burgers with a cajun twist! I mean you have to do something grill related, right?! Also, this recipe seems like a lot but it really is simple and quick to put together using ingredients you probably already have around the house. Minus, maybe the Tony Chachere's, but I did tell you when I made Red Beans and Rice that this was a seasoning to have in bulk (as it comes in handy). 

CAJUN TURKEY BURGERS

A for the Love of Dessert Original Recipe

INGREDIENTS

FOR THE BURGER PATTY

1 pound (16 oz.) ground turkey (or beef), thawed

1 egg, beaten

1-1 1/2 c. Japanese panko bread crumbs

1/2 c. green onion, diced

1 bag of 3 pepper & onion blend (sold via Kroger or PictSweet), thawed and drained

2-3 tbsp. of Tony Chacheres' Creole Seasoning (depending on spice level preference)

squirt of lemon juice (optional)

1 tbsp. oil (vegetable, canola, or olive)-- for cooking

FOR THE SAUCE

1/2 c. mayonnaise 

2 tsp. of Tony Chareres' Creole Seasoning

1 tsp. Sriracha (optional, only if you prefer spicy)

FOR THE BURGER

6-8 pack of burger buns (I tried onion buns but I also would recommend sour dough or ciabatta) 

Lettuce

1 tomato, sliced

1 onion, sliced

1 pack of pepper jack cheese slices 

AS A SIDE (optional)

Sweet Potato Fries 

DIRECTIONS

For the Patty:

In a large bowl first combine ground meat and egg. Then mix in panko bread crumbs to create a nice crunchy texture. Next, add in, green onion and the bag of 3 pepper & onion blend. Make sure the 3 pepper & onion blend is dried- as you do not want watery patties. Once all the ingredient are mixed together, incorporate your seasoning and lemon juice. Let sit for a few minutes (about 5 minutes), just so all the ingredients can marinate. Then divide meat mixture into 4-6 equal parts, depending on how large you want your patties to be. Once divided, take each chunk and, using the palms of your hands, shape into a patty. Place on a baking sheet and refrigerate for 15-20 minutes, so patty shape can be firm. 

Once firm, in a griddle or cast iron skillet, heat oil over medium heat. Add on meat patties and cook 4-5 minutes on each side- making sure it is cooked through and forms a nice char on the outside. You can also cook this on the grill. 

For the Sauce:

While the patties are in the refrigerator, in a small bowl, combine mayonnaise, seasoning and if desired Sriracha sauce. Taste a small amount to make sure the seasoning is as you desire. If the mixture is too spicy or salty add in more mayonnaise, one spoonful at a time. If you desire more spice and salt--add in the creole seasoning and if you want more spice--add in the Sriracha sauce. 

For the Burger:

Take burger buns and slightly toast on each side. Then take a generous heaping of Cajun mayonnaise and spread evenly on the inside of the bun (both top and bottom buns). Then layer as follow on top of the bottom bun: meat patty, cheese (place cheese on meat patty while still hot, so cheese can melt), tomato, onion, lettuce and top bun. 

For the Side:

Service with a side of sweet potatoes for a yummy and complete meal option! The hubby loves sweet potato fries, so I knew I just had to include it! If you choose to include fries, just stick them in the oven while the patties are refrigerating and they should be done right when you are starting to assemble your burgers :) 

See...not that bad and pretty quick to make!

Enjoy,

Chika

Easy Jambalaya

Did you miss me? It has been about a week since my last actual recipe post. I am really sorry about that. I just had one of those busy weeks, where I had so much to get done- that cooking and baking got pushed aside :/ Fret not, today I got to wake up early do some menu planning, run to the grocery store and have a little kitchen fun. And I plan to continue this fun tomorrow :)

What's new? Well this past Wednesday Justin defended his master's thesis, meaning he is now Justin (insert last name), M.S.! How exciting for him! To celebrate, he wanted to go to BJ's Brewhouse and Restaurant. You do not have to ask me twice- as that was one of my favorite restaurants. I absolutely LOVE their pizookie. Not sure if you noticed but I said "was my favorite." BJs used to be modestly more pricey but gave huge portion sizes. Now, I am not endorsing eating large portions in one sitting, but as a graduate student- large portions means left overs :) This time when I went to BJs their portion sizes were tiny and their prices were way up :/ No Bueno BJs Brewhouse and Restaurant...No Beuno. Even their pizookie, as delicious as it is- is now way overpriced. ::though that did not stop me from eating a bite of Justin's Red Velvet Pizookie::

I brought up BJs Brewhouse and Restaurant not only to congratulate Justin but also because when there, I ordered the Jambalaya. Now I did not expect it to be so "authentic" and it was not- but it was good enough to where it had me craving actual Jambalaya. And so I wanted to see if I could maybe, kinda sort-of, make a make-shift, version of Jambalaya (aka: Sri Lankan me- making hubby style Jambalaya). Result: the hubby said it tasted like the real thing and better then the Jambalaya made by a Cajun Restaurant here! I thought it was yummy as well- if I do say so myself. ::me popping my collar:: -- and now ::me laughing at myself:: #dork

JAMBALAYA

Adapted from Simply Recipes

INGREDIENTS

1 tbsp. olive oil
1 (14oz) bag of frozen cajun vegetables (I used Kroger's Mirepoix Cajun Blend)
1 (12 oz) bag of Kroger's 3 pepper and onion blend
1 (14oz) sausage, cut into medallions (Andouille sausage is most authentic)
1 (8oz) box of either Tony Chachere's or Zatarains dirty rice mix*
1 c. of rice (long grain)
2 1/4 c. water
2 3/4 c. chicken broth
1 1/2 tbsp. garlic
14.5 oz. can of tomatoes
15 oz. can of tomato sauce
Tony Chachere's Creole Seasoning- to taste
Hot sauce (to taste)- add a few dashes
Lemon juice- to taste- a few squirts

* Tony Chachere and Zatarains both offer Jambalaya mix- but I think the dirty rice gives it more flavor
**Add shrimp for a great addition. The hubby does not like shrimp :/ That is the only reason I did not include it in this dish.

DIRECTIONS

In a large skillet or wok, heat olive oil over medium heat. Once hot add in Cajun vegetables and pepper/onion blend. Saute until tender and no excess liquid remains, about 5-10 minutes. Then add in sausage and cook until browned. Set aside.

In a large pot, over medium heat, combine Dirty Rice mix, long grain rice, water and chicken broth. Stir to distribute contents of dirty rice mix. Then add in garlic, tomatoes, and tomato sauce. Increase to medium-high heat and bring to boil. Once boiling, reduce to medium-low heat, add in vegetable-sausage blend (that you cooked in skillet) and garnishes (Creole seasoning, hot sauce, and lemon juice).

Cook on medium-low heat for up to and hour- to allow rice to absorb liquid. This slow-cooking method is what makes the rice so tender yet so flavorful. Stir rice intermittently while it is cooking- to prevent rice from sticking to the bottom of the pot. Also, while rice is cooking, taste rice to make sure garnishes is to your preference- add more if necessary. Be careful with the hot sauce and Tony Chacheres as adding a little can make it very spicy. If rice is not cooked and all the liquid has been absorbed --add in more chicken broth 1/2 c. at a time.  Continue to add chicken broth until rice is cooked and tender.

Enjoy,
Chika

Italian Jambalaya

Fun fact: in addition to Asian food, my second favorite has got to be Mexican food. In Southern California, especially Los Angeles area, you get these wonderful hole-in-the-wall restaurants that make delicious and authentic Mexican food. Sadly, when I moved to Texas-- I though I lost all hope because I fell into the bizarre world of "Tex-Mex." It is basically Americanized Mexican food or that equivalent to Del Taco or Taco Bell-- which I am not a fan of. Well, Justin found this place called El Vale near us So we went there on Friday night-- since Justin and Luke came back to town! It was freakishly awesome. I had their special of "shrimp cocktail," shrimp gordita (OMG! Hands down one of the best things ever), and a chicken torta...yummy!

Remember when I mentioned that I am not a spur of the moment type of cook but sometimes I have those rare and far between moments? Well this recipe is one of those moments. I had some random groceries left over- and since I have not headed to the market yet- I though- hmmm what could I make? I Google-ed the ingredients I had on hand to see what came up-- which was nothing really. But while scrolling through recipes-- I stumbled upon Jambalaya. And if you also remember the hubby is from Louisiana-- so that recipe caught my eye-- because I know he enjoys the dish. And although I did not have those ingredients on hand- it did inspire this dish. Although it was meant to come out like a Cajun Jambalaya- and this is going to sound weird-- it came out as if pizza was in jambalaya form. I know odd- but that is exactly what it tasted like! And it was good! And the best part- it was easy and quick!

ITALIAN JAMBALAYA

A For the Love of Dessert Original Recipe

INGREDIENTS

1 c. uncooked rice
2 tbsp. olive oil
1 tbsp. garlic (optional)
1 c. onion, diced
1 large bell pepper, diced
4 Italian sausage links*
1 (14.25) oz can of diced tomatoes, drained or 1 tomato, diced
1 c. chicken or vegetable broth**
2 tbsp. Tony Chachere Cajun Seasoning
Salt and Pepper to taste
Corn Starch + Water (if sauce needs to be thickened)***

* Before beginning to cook: cut sausage into medallions and then roll into little meatballs.
** If you do not have broth on hand- you can use water (just make sure to add salt and more seasoning)

*** An interesting cooking fact I used: Whenever you have sauces that need to be thickened just a tad- I knew to use corn starch. However, when I added corn starch to the sauce- I would get these lumps of corn starch, which was gross- because it did not dissolve. This is what you want to do- in a small Tupperware container add 1 tsbp. of corn starch to 1-2 tbsp. of water and shake vigorously. The corn starch should dissolve. Add this slurry to your sauce- and stir well- no corn starch lumps :) If you need to to thicken more- repeat!

DIRECTIONS

In a rice cooker- combine 1 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 2 c. of water. Set rice cooker to cook. 

In a large skillet, heat olive oil over medium-high heat. Once hot- add garlic, onion and bell pepper--saute until garlic and onion is golden brown, and the bell pepper is tender-a bout 3-5 minutes. Then reduce to medium heat and add Italian sausage meatballs--cover and cook for an additional 5 minutes or until the sausage has browned on the outside. Next add tomatoes and chicken broth and increase to medium-high heat. Bring sauce to boil- and then reduce to low heat. Add Tony Chachere, salt and pepper and stir well. If needed- add corn starch slurry to thicken sauce. Allow sauce to simmer for 7-10 minutes on lowest heat setting to thicken. Allow to cool slightly for 5 minutes.

In a bowl combine cooked rice and sauce-- mix thoroughly to incorporate the sauce into the rice and serve!

Enjoy,
Chika

Simple Red Beans and Rice

I must address the most obvious and important. Today was Ninja's surgery. When dropping him off, Ninja began crying and did not want to leave with the vet tech. Well- with Ninja crying, so did his mommy! I began balling in the vet office- only for the vet tech's to try to assure me that Ninja will be fine. I was so not fine. I came home and spent the day extremely anxious. When I am stressed I do three things: sleep, whip something up in the kitchen (it used to be baking but lately I've been having fun cooking), and cleaning. Let's just say the hubby does not mind when I am stressed at all ;) He loves coming home to a clean house with yummy food to eat.

The vet called me to let me know Ninja's surgery went well. I convinced the vet to please let me take Ninja home today even though usually they stay overnight. I wanted to make sure Ninja- drugged up and in a lot of pain- had someone 24 hours and all through the night to make sure he was doing good and got everything he needed. The vet said yes! So now my baby is at home with me :) But I have a strict regiment to follow: cold packing 3 times a day, 3 different medicines 2-3 times a day (depending on the medicine) and physical therapy 3 times a day. And you better believe Ninja will be getting everything he needs, just as the vet recommended.

Something about me that I may have not shared, and which might not guess with a person who food blogs- is that I HATE grocery shopping. I will wait till my cupboards and fridge is bare before meal planning and grocery shopping. Though, since living with the hubby, I quickly learned that large amounts of food will disappear much more quickly and I seem to be going shopping way more often ;) Well this weekend was that time, where I just needed to bite the bullet and go shopping. Knowing that I would be spending the next four weeks, constantly being with Ninja- I did some major STOCKING up of ingredients.

What did I make first while I anxiously awaited the post-surgery phone call from Ninja's vet? I decided to make Red Beans and Rice. First I must say, I married a man from Louisiana and trust me, I have had homemade, full of love and time Red Beans and Rice- the type the takes HOURS to make (and, man, do I love it!). I am not saying I made that- I made easy, "Hi, My name is Chika and I am a busy graduate student but would like to provide my hubby with homemade meals"- Red Beans and Rice :) This is super simple to make and requires very little time and ingredients! And you know what?! The hubby liked it! So I guess, it cannot be that bad- I liked it a lot too!

SIMPLE RED BEANS AND RICE

Adapted from Martha Stewart 

INGREDIENTS

2 tbsp. olive oil

1 c. diced white onion

1/2 medium green bell pepper, diced

2 tbsp. minced garlic 

3 tbsp. Cajun Seasoning (Tony Chachere)* 

5 c. chicken broth 

2 cans of red beans, drained

1 package (14oz) sausage, cut into medallions*

Pinch of salt

2 c. of rice, cooked

2 green onions diced 

*This is a good seasoning just to have. I buy the Costco size I use it so much. 

*(Andouille sausage is preferred but I use Hillshire Turkey Sausage because it is more cost effective)

DIRECTIONS

In a large pot, heat oil over medium-high heat. Add onion and bell pepper- saute until softened, approximately 5 minutes. Add garlic and saute until golden brown (1 minute), followed by Cajun seasoning until fragrant, about 30 seconds. Add broth, beans, and sausage- bring to boil. Reduce the heat to medium and add salt. Simmer, on medium heat, for about 20 minutes- allow the broth to cool as it will thicken. In a bowl, place a scoop of rice at the bottom- top with Red Beans and Rice. Garnish with diced, green onions. 

Enjoy,

Chika