Cajun Shrimp Dip

Cajun Shrimp Dip

Ingredients:

3 tablespoons butter

1 small green bell pepper, diced

3 garlic cloves, minced

1 (4 oz) jar diced pimiento, drained

1 stalk celery, diced

¼ yellow onion, chopped

1 (1 lb) package frozen cooked mini salad shrimp, thawed

1 tablespoon Cajun seasoning

1 (8 oz) package cream cheese, softened

1 dash tabasco sauce

1 cup cheddar cheese, shredded

Salt and pepper, to taste

Fresh parsley, chopped, to garnish

French bread baguette slices



Directions:

Melt the butter in a cast iron skillet over medium heat. Once completely melted, add in the bell pepper, garlic, pimiento, celery, and red onion. Cook until softened, stirring occasionally, about 6 minutes.

Add in the thawed salad shrimp, the cream cheese, half of the cheddar, and the Tabasco. Sprinkle everything with the Cajun seasoning and salt and pepper, to taste. Mix until well combined and the shrimp is warmed through.

Sprinkle the top with the remaining cheddar cheese and let melt. You can place the dip under the broiler for a minute at this point if you'd like the top to be slightly browned and bubbly.

Macaroni & Cheese with Portobello Mushrooms

Macaroni & Cheese with  Portobello Mushrooms 

Ingredients:

1/2 package cavatappi pasta noodles

1 large shallot, diced

1 tomato, diced

1/4 cup pancetta

1 cup baby portobello mushrooms, diced

1 tablespoon fresh oregano, chopped

2 tablespoons fresh sage, chopped

1 tablespoon fresh rosemary, rough chopped

1/2 cup asiago cheese, shredded

3/4 cup gruyère, shredded

1/2 cup pecorino romano, shredded

3/4 parmesan, shredded

1/2 cup mozzarella, shredded

1/2 cup fontina, shredded

2 eggs, beaten

3/4 cup whole milk

1/4 cup pasta sauce

4 tablespoons unsalted butter, cubed

Olive oil

Red pepper flakes, to taste

Salt and pepper, to taste


Directions:

Preheat oven to 350 degrees. In a medium pot, boil noodles in salted water with a bit of olive oil until al dente, about 5-7 minutes. Drain and return to the same pot used to cook noodles.

While noodles cook, heat one tablespoon butter in a large, flat pan over medium-high heat and sauté shallot for about 2 minutes. Add pancetta, mushrooms, tomatoes and oregano. Cook until mushrooms soften, an additional 4-6 minutes. Remove from heat and set aside.

In the pot with the pasta, stir in remaining butter, salt, pepper, and red pepper flakes until butter melts. Slowly stir in cheeses, reserving mozzarella and 1/4 cup of gruyère and parmesan cheeses. Spoon in hot mushroom mixture, other herbs, and stir until cheeses begin to melt. Add sauce, milk, and more salt and pepper if desired.

Transfer mixture into a medium baking dish brushed with olive oil and top with remaining cheeses. Bake for 40-45 minutes, or until cheese is completely melted and golden brown.