With everyone at home, I thought I'd share some delicious, fun, family dishes.
This past weekend, we enjoyed the Cajun Shrimp Fettuccine, and it was as good as anything on a restaurant menu. This week, we are trying the Skinny Tuna Casserole and Trisha Yearwood’s Redneck Sushi.
Cooking is great for spending quality time with your family.
Stay at home if you can, and remain vigilant if you must venture out.
Cajun Shrimp Fettuccine
8 ounces fettuccine
1 pound large shrimp, deshelled and deveined
1 tablespoon Cajun seasoning
2 tablespoon all-purpose flour
2 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth low sodium
1 cup heavy cream
Salt and pepper to taste
1/2 cup Parmesan cheese grated
1 tablespoon fresh parsley chopped
Instructions
Cook fettuccine according to package instructions.
Sprinkle the shrimp with 1 tablespoon of Cajun spice and toss well. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
In a deep skillet add the butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 minutes until crisp. Remove shrimp from the skillet and set aside.
In the same skillet add chicken broth and heavy cream. Season with additional Cajun spice if preferred and/or salt and pepper. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the pot and toss. Garnish with parsley and additional Parmesan cheese.
Skinny Tuna Noodle Casserole
6 ounce No-Yolk noodles
1 tablespoon butter
1 medium onion, finely minced
3 tablespoon flour
1 3/4 cups fat free chicken broth
1 cup 1 percent milk
1 ounce sherry (optional)
10 ounces sliced baby bella mushrooms
1 cup frozen petite peas (thawed)
2 5-ounce cans tuna in water, drained
4 ounce 50% reduced fat sharp cheddar
Cooking spray
2 tablespoons parmesan cheese
2 tablespoons whole wheat seasoned breadcrumbs
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside. Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
Preheat oven to 375 degrees. Lightly spray 9 x 12 casserole with butter flavored cooking spray. Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.
Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp.
Trisha Yearwood’s Cream Cheese Roll-ups (aka Redneck Sushi)
Two 8-ounce packages cream cheese, softened
4 ounces jarred hot salsa
4 green onions, finely sliced
4 large flour tortillas
10 slices bacon, cut into small pieces and cooked till crisp
In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.
What are your favorite recipes? I’d love to know. Email me at dmsexton823@aol.com.
