Pasta Ya Ya Recipes

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
• Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

Steps:

• In a large skillet, melt butter and saute garlic and green onions for 1 minute.
• Add chicken and cook until chicken begins to turn white.
• add sausage, chicken stock and pasta.
• Simmer for 2 minutes.
• Add cream and reduce for 1 min.
• Add the spice mix and stir well.
• Serve.

Steps:

• Make the sauce: In a medium saucepan, melt butter over medium heat. Add cream and simmer for 5 minutes. Add Parmesan and garlic, stirring until cheese melts. Remove from heat; let thicken. Add parsley and red pepper, if desired.
• For the shrimp: In the work bowl of a food processor, add basil, pine nuts and garlic; pulse to combine. With motor running, add 2 tablespoons oil in a steady stream and process until a smooth paste forms. Add 2 tablespoons Parmesan and salt and process 30 seconds more.
• In a large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp; cook until pink and firm; stir in red pepper, basil mixture and Quick Alfredo Sauce. Cook until sauce is slightly thickened. Top with remaining 1/4 cup Parmesan.

Steps:

• Bring the chicken stock to a boil in a saucepan over high heat.
• Slowly pour the grits into the stock while stirring constantly.
• Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
• Stir in 1/4 cup heavy cream to thin the grits.
• Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
• While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
• Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
• Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
• Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
• Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
• Remove the shrimp with a slotted spoon.
• Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
• Season with hot sauce, salt, and pepper.
• Return the shrimp to the skillet to heat through.
• Serve shrimp and sauce over the prepared grits.

Steps:

• Heat 1/2 cup of the oil an 8-quart heavy-bottomed pot over medium to medium-high heat. Coat the chicken wings with 2 tablespoons of the Creole seasoning in a large bowl. Pour 1/4 cup of the flour over the chicken and coat evenly, then slowly add additional flour as needed until all of the chicken is completely coated (see Cook's Note). Working in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towel-lined plate and set aside.
• Carefully add the remaining 1/4 cup oil to the pot and heat until smoking (there should be a thin faint white smoke coming off the oil). Whisk in the remaining 3/4 cup flour and cook, whisking continuously, over medium-high heat until it turns into a dark chocolate brown roux. If the roux is browning too quickly, remove the pot from the heat and continue whisking until the roux reaches the desired color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, until the vegetables are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole seasoning and turn up the heat to medium-high. Whisk in the chicken stock in three parts to make sure it's fully incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole seasoning. Stir to combine.
• Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened, about 1 hour. Stir in the remaining 2 tablespoons Creole seasoning, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a small bowl or on your cutting board.
• To serve, ladle the gumbo over bowls of cooked white rice and garnish with the green onion and parsley mixture.

Steps:

• 1. Rinse chicken and pat dry slice in small thin pieces.
• 2. melt the butter in large saucepan. Add garlic and green onions. Saute for 1 minute. Add sausage and chicken.
• 3. cook until chicken is done but not browned. Add the cream. (you can also use milk and flour instead).
• 4. simmer over med-low heat until liquid is reduced by 1/3. Stir in chicken stock and pasta.
• 5. Simmer until the sauce is thickened slightly, stirring constantly. Season with salt, pepper, and Blackening Spice.