CREAMY CHILI CRISP PASTA

 12 oz pasta

2 Tbsp butter

2 Tbsp flour

4 oz cream cheese

2 cups milk

3/4 cup heavy whipping cream

3/4 cup Parmesan cheese

1 tsp salt and garlic powder

1/4 cup chili crisp 

Parsley for garnish if desired

 

Cook your pasta al dente.  Save some pasta water.

 To a pan, add the butter and flour and stir until you get a light brown colour, one to two minutes over medium heat.  While whisking, slowly incorporate the milk.

Add the cream, cheese, salt and garlic powder.  Let the sauce thicken.  Once the sauce is thickened to your liking, add the chili crisp.  Then add the pasta and stir.  

Serve immediately garnished with parsley and extra chili crisp if desired. 

 

GOLDEN PINEAPPLE SUNSHINE PUNCH

 3 cups pineapple juice

1-1/2 cups cold lemonade

1 cup ginger ale

 

Mix together and pour over ice cubes. 

MY FAVOURITE JAMBALAYA

 1 tsp oil

1 cup each chopped onions, green peppers, and celery

1 clove garlic, minced

1/2 lb turkey kielbasa, casing removed, cut into bite size pieces

2-1/2 cups chicken broth

1-1/3 cup mild salsa

1-1/4 cup long grain rice, uncooked

1 bay leaf

1 tsp Cajun seasoning

1/2 tsp each dried thyme and dried oregano

3/4 lb cooked shrimp, scallops, mussels, any combination of seafood

Heat oil and stirfry the vegetables and garlic.  Add kielbasa and fry another 2 minutes.  Add remaining ingredients except for the seafood.  Bring to a boil and reduce heat.  Simmer uncovered for 15 minutes, stirring occasionally.  Add the seafood and simmer another 5-10 minutes to allow it to cook.  Serve.

UNCLE JIM'S FRENCH ONION SOUP (the best!)

 5 cups yellow onions, thinly sliced

2 Tbsp oil

1/2 tsp sugar

1 tsp salt

3 Tbsp flour

2 quarts beef stock

1/2 cup dry white wine

Cook onions slowly, for 15 minutes, stirring occasionally.  Add sugar and salt.  Increase heat to moderate and cook the onions for another 30-40 minutes, until the onions are golden brown.

Add flour and stir another 3-4 minutes.  Add the beef stock and wine.  Lower heat and simmer for one hour.

Into each of six soup bowls, place soup, topped with 1 Tbsp grated mozzarella cheese and 1 tsp grated onion.  Stir.  Float a round of dry french bread on top.

Divide a pound of mozzarella into six chunks and grate each chunk on top of one bowl of soup.  Bake at 350 degrees for 15-20 minutes, until the cheese is nicely browned.  Broil if necessary to get the brown top.

BAKED MUSSELS PROVENCAL (David Chapman of David's Bistro)

 48 mussels, steamed, open on the half shell

1 large tomato, peeled, seeded and chopped

2 Tbsp breadcrumbs

Place the mussels on the half shell on a baking sheet.  Place a generous pat of herbed butter on each mussel, then add chopped tomato and breadcrumbs on top.  Bake at 450 degrees until the butter sizzles and serve immediately.

PERNOD BUTTER FOR SEAFOOD (David Chapman of David's Bistro)

1/2 pound unsalted butter

1/4 tsp oregano

1/2 tsp grainy mustard

1 tsp chopped garlic

1/4 tsp tarragon

generous dash of Pernod

Combine these ingredients until well blended.  Set aside.  This butter can be frozen and used as needed.

C&C'S DIZZIE LIZZIE

 1/2 ounce Frangelico liqueur

1/2 ounce Godet white chocolate cream liqueur

chocolate shooter cups

Layer Frangelico and Godet into the cups.  Consume immediately.