Bang Bang Shrimp Pasta, Crawfish Bread, and Peanut Butter Fudge :)

BANG-BANG SHRIMP PASTA

CRAWFISH BREAD

PEANUT BUTTER FUDGE

BANG-BANG SHRIMP PASTA

1 Lb. linguine pasta, cooked and drained

2 pounds medium shrimp, peeled

1 teaspoon each of salt, pepper, garlic powder and onion powder

2 teaspoons paprika

1 tablespoon each of olive oil and butter

In a large pot, heat the oil and butter.  Season the shrimp with all of the seasonings and place in the pot of oil and butter.  Sauté on medium-high heat just until shrimp are pink (about 3 to 4 minutes) Remove the shrimp and set aside.

FOR THE SAUCE:

1 cup Hellman’s mayo

1 cup Thai sweet chili sauce

3 cloves garlic, minced

2 tablespoon lime juice

1 teaspoon crushed red pepper flakes

½ teaspoon pepper and onion powder

Mix all together and set aside. 

TO ASSEMBLE:

Place the cooked pasta (works best if it’s still warm), the shrimp and sauce back into the large pot.  Stir well and pour into a 13x9x2-baking dish.  Cover with foil and bake at 350 for 15 minutes.  Delicious!

CRAWFISH BREAD

1-1lb. package crawfish tails

1 loaf French bread

½ stick butter

½ cup each of chopped onion, green onions celery and bell pepper

3 tablespoons fresh parsley, chopped

½ cup mayo

½ cup cheddar cheese

½ cup mozzarella cheese

½ teaspoon each of garlic powder, salt and pepper

Slice the French bread lengthwise.  Scoop out most of the bread, and set aside.  In a large skillet, melt butter and sauté the crawfish tails, chopped veggies and seasonings for 8 to 10 minutes.  Stir in mayo and cheeses.  Spread the crawfish mixture into the bottom of the loaf.  Place the top over the crawfish mixture and brush the top with melted butter.  Wrap in foil and place on a pan.  Bake at 350 for 25 to 30 minutes.  Remove from the oven and let it cool a few minutes before slicing with a bread knife.  Enjoy J

PEANUT BUTTER FUDGE

1 cup creamy peanut butter (I use Jif)

2 sticks butter, room temp

1 teaspoon vanilla

4 cups powdered sugar

¾ cup chocolate chips (optional)

Line an 8-inch square pan with foil letting the foil overhang on the sides.  Place the peanut butter and room temp butter into a large bowl and mix until smooth.  Gradually add in the powdered sugar and chocolate chips.  Mix well then spread into the 8x8 dish and refrigerate for at least 4 hours before slicing.  You can also stir in your favorite chopped nuts, if desired.

Recipes from this morning's show :)

MEXICAN MEATBALLS WITH CHIPOLTLE TOMATO SAUCE

CILANTRO-LIME RICE

COWBOY CAVIAR

MEXICAN MEATBALLS WITH CHIPOLTLE TOMATO SAUCE

4 (10-ounce) cans Rotel tomatoes, drained and divided

½ cup chopped onion

4 cloves garlic, minced

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 tablespoons chipotle in adobe sauce, chopped

2 tablespoons tomato paste

1 teaspoon yellow mustard

Juice of 1 lime

1 teaspoon each of salt and pepper

Set 2 cans of Rotel aside, and puree all the above in a blender and set aside.

MIX:

1-pound ground pork

8-ounces Mexican Chorizo (casing removed)

½ cup crushed Hot & Spicy Cheez-Its

2 eggs

¼ cup chopped onion

1 tablespoon Mexican seasoning

1 teaspoon each of salt, pepper and chili powder

2 tablespoons sour cream

1 tablespoon garlic, minced

1 jalapeno, seeded and chopped

Mix all the ingredients together and using a tablespoon, form meatballs.  Makes about 2 dozen.

Heat 1 tablespoon olive oil in a skillet and brown the meatballs in 2 batches for about 3 minutes on each side.  Remove from the skillet and place meatballs on a paper towel-lined plate.  Wipe any excess oil out of the skillet and pour the pureed tomato mixture into the skillet and add the 2 cans Rotel, salt and pepper.  Stir well and place the meatballs in the sauce.  Cover and place the skillet in the oven at 450 for 15 minutes.  Remove from the oven.  I like to put mine on the stove and simmer very low until ready to serve.

CILANTRO-LIME RICE

32-ounces chicken broth

2 pouches success rice

½ cup fresh cilantro, chopped

1 teaspoon fresh lime juice

4 tablespoons sour cream

1 tablespoon lime zest

salt and pepper to taste

Heat the chicken broth in a pan to boiling and drop the 2 pouches of success rice into the broth and boil for 10 minutes.  In a medium-size bowl, mix cilantro, lime juice, sour cream, lime zest and salt and pepper.  Add the well-drained rice to the mixture and stir well.

COWBOY CAVIAR RECIPE

½ cup olive oil

1/3 cup sugar

1/3 cup white wine vinegar

1 teaspoon salt and pepper

1 can Rotel

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) can black beans rinsed and drained

1 (11-ounce) can white & yellow corn

½ cup red onion, chopped

½ cup green pepper, chopped

½ cup yellow pepper, chopped

½ cup fresh cilantro, chopped

Mix the first 3 ingredients, whisking vigorously.  Now add the remaining ingredients and stir well.  Refrigerate overnight.  Serve with tortilla chips or add 12-ounces cooked and drained spiral pasta for a great pasta salad.