Author: QuiltLady

COOKING THURSDAY ~ MARDI GRAS CAJUN SEAFOOD PASTA ~ BLOG 365.204B

Mardi Gras Cajun Seafood Pasta brings the creamy Creole Cajun flavors and linguine together for a bright and bold weeknight feast.

MARDI GRAS CAJUN SEAFOOD PASTA copy cat SERVES 6

1 pound COLOSSAL (if you can find them) shrimp peeled and de-veined, patted dry
8 ounces smoked sausage sliced into ¼ inch rounds
2 ½ cups heavy whipping cream
15 ounce can crushed tomatoes with herbs (Rotel works great)
1 package Beech mushrooms, trimmed
12 ounces crawfish tail meat preferably fresh cooked, but canned is okay, drained (or lobster)
12 ounces linguine pasta
2-3 cloves garlic FINELY minced
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1-2 tablespoons Cajun seasoning, divided
2 tablespoons unsalted butter
1 red bell pepper diced
½ medium Vidalia onion, diced
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Boil linguine 8-9 minutes in salted water until ALMOST al dente. Reserve 1 cup pasta water; drain.
  • Season shrimp with salt, pepper and cajun seasoning to taste.
  • Melt 1 tablespoon of the butter over medium-high heat.
  • Add sausage rounds and brown 3 to 4 minutes. Remove to a plate.
  • Add remaining butter and sauté 4-5 minutes bell pepper, onion and mushrooms until soft and lightly golden.
  • Add minced garlic and cook 30 seconds.
  • Stir in garlic powder, onion powder, paprika, and remaining Cajun seasoning; toast 30 seconds. Remove to the plate with the sausage.
  • Add shrimp to pan cooking 2 minutes per side until opaque. Remove to plate with sausage
  • Pour in crushed tomatoes; simmer for 2 minutes, scraping fond up as your stir.
  • Add heavy cream; GENTLY simmer 6 to 8 minutes until thick enough to coat a spoon.
  • Fold sausage, crawfish, shrimp and veggies, warm 2 minutes.
  • Toss in linguine, loosening with pasta water until glossy and well-coated.
  • Finish with lemon juice; taste and adjust salt, pepper, and spice.
  • Rest 2 minutes, then serve hot.

NOTES: Pappadeaux’s uses green bell pepper, but I can’t eat it so make it with red bell pepper and we actually prefer it.

Colossal shrimp are the largest commercially available shrimp, typically 8 to 12 pieces per pound.
Their massive, steak-like texture makes them perfect for upscale presentations like shrimp cocktails OR scampi.

COOKING THURSDAY ~ KUNG FU CHICKEN ~ BLOG 365.204A

Johnny Chang’s Kung Fu Chicken is a signature dish at Grace’s in Houston, featuring crispy chicken bites in a spicy-sweet Asian glaze served alongside pork fried rice. The exact proprietary recipe is closely guarded, though owner Johnny Carrabba shares select family favorites in his cookbook, A Gift from the Heart.

Because the official restaurant recipe isn’t published online, you can recreate the famous Houston dish at home using a highly rated copycat approach that mirrors its signature flavor profile.

JOHNNY CHANG’S KUNG FU CHICKEN copy cat recipe

CHICKEN
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
Salt and black pepper to taste
Avocado oil for frying

  • Toss the chicken chunks in the cornstarch, salt, and pepper until well coated.
  • Heat about 1 inch of oil in a DEEP pan or wok over medium-high heat.
  • Fry the chicken 5-7 minutes until golden brown and cooked through. DO NOT CROWD pan – cook in batches as necessary.
  • Remove chicken and drain on paper towels.

SAUCE & GLAZE
1/3 cup BRAGG’S liquid aminos
1/3 cup PACKED brown sugar
1/4 cup QUALITY honey
2 tablespoons rice wine vinegar
1 tablespoon FRESH grated ginger or 1 teaspoon Garden Gourmet ginger paste
3 cloves garlic, minced or 1 teaspoon Garden Gourmet garlic paste
1–2 FRESH Thai red chilies or serrano peppers, taste, FINELY sliced
Zest and juice of 1 small orange
1 tablespoon cornstarch
1 tablespoon water
Sliced Green onions, for garnish
Sesame seeds, for garnish

  • In a saucepan, combine the liquid aminos, brown sugar, honey, rice vinegar, ginger, garlic, chilies and orange juice/zest.
    Bring to a simmer over medium heat.

 

  • Whisk the cornstarch into the water for a slurry.
  • Whisk slurry into the sauce and let simmer until thick and sticky.
  • Toss the fried chicken into the sauce, stirring continuously for 1-2 minutes until fully coated.
  • Garnish with green onions and sesame seeds.
  • Serve with your favorite fried rice.

HAPPY HOMEMAKER MONDAY with RECIPE LINKS & MENU ~ week 29 of 2026 ~ BLOG 365.201

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

MONDAY~ FRIDAY Once again the weeks seem to be flying by! I CANNOT believe July is half over already!!! It was a week of regular chores and running around that ended in me filling in to cook Friday night dinner at the Eagles on the eve of a busy weekend in town so it was less than successful OR satisfying. At this point it would save me a ton of time and even money to just write a check to my charity of choice. You know the old saying, “you can lead a horse to water, but you can’t make it drink…” well that is the Auxiliary for this particular Eagle’s lodge. I think I’m finally done…

SATURDAY & SUNDAY The BBQ Throw Down was this past weekend and was extremely toned down this year and disappointing. We went on Saturday for a bit.. On Sunday we had lunch with friends to watch the Soccer World Cup and then relaxed the rest of the day…

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Summer has finally come to the Pacific North West. Fortunately our evenings will still be in the 50’s so it takes the better part of the day to get hot, but our daytime highs this week will be in the upper 90’s which is quite warm for us. So capris and loose blouses with favorite sandals are on the hanger for this week.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING I did get 5 loads of laundry done on Saturday.
  • GROCERIES & ERRANDS I just need a few produce items this week.
  • PROJECTS & TRAVELS We have put everything on the back burner for now while we wait to find out a few health issues for my mom.
  • RECIPE RESEARCH & MENU PLANNING Trying to keep things lighter for the heat of the summer months.
  • THINGS THAT MAKE ME HAPPY empty laundry baskets… successful recipes… cool summer breezes… 

READING TIME

I still reading THE GERMAN GIRL by Eoin Dempsey.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
 7/20 MONDAY
 7/21 TUESDAY
 7/22 WEDNESDAY
 7/23 THURSDAY
7/24 FRIDAY
7/25 SATURDAY
7/26 SUNDAY
DINNER
TRIVIA NIGHT CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN & DUMPLINGS
CORN/YOYO clean out refrigerator night or you’re on your own
SWEET & SOUR MEATBALLS & RICE
CRAB SALAD
CORN/YOYO clean out refrigerator night or you’re on your own
WHITE WINE BRAISED CHICKEN & BUTTERED NOODLES
DESSERT
 
BLUEBERRY BUCKLE
 

FAVORITE PHOTOS FROM THE CAMERA 

I didn’t take too many pictures this past week, but did get a few from a charcuterie board dinner with friends, some grazing deer eating apples directly from the tree, my favorite place to start my morning coffee in the garden and the BBQ throwdown.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

Screenshot

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • JOHNNY CHANG’S KUNG FU CHICKEN
  • CHICKEN CAMP FIRE STEW
  • MARDIS GRAS CAJUN SEAFOOD PASTA
  • WHISKEY CAKE KITCHEN CHICKEN MELT

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ SWEET & SOUR BEANS ~ BLOG 365.197D

SWEET & SOUR BEANS from Meriam B Loo (antique recipe)

1 can cut green beans, drained reserving liquid
1/2 red onion, diced
1/4 cup apple cider vinegar (original called for plain vinegar)
1/4 cup water
2 tablespoons sugar
1 tablespoon flour
FRESH ground sea salt and black pepper
2 strips bacon

  • Fry bacon until crisp.
  • Remove bacon to paper toweling to drain.
  • Saute’ onion in hot bacon grease.
  • Whisk in flour until smooth.
  • Add half of reserved bean juice, vinegar, sugar salt and pepper.
  • Bring to a boil then add the drained beans and crumbled bacon.
  • Serve immediately.

COOKING THURSDAY ~ SLOW COOKER BBQ BEEF BRISKET version #2 ~ BLOG 365.197C

As a Texas girl my favorite beef besides a steak cooked to perfection is Beef Brisket that melts in your mouth! I don’t always have the time to do it on the BBQ so this slow cooker version is the next best thing!

SLOW COOKER BBQ BEEF BRISKET version #2
RUB
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon avocado oil
2 teaspoons kosher salt
2 teaspoons garlic powder
1 tablespoon apple cider vinegar
1+ teaspoon black pepper, to taste
1 teaspoon onion powder
1-2 tablespoons FRESH chopped parsley
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper, optional

  • Whisk together ALL ingredients.
  • Massage the brisket. With the rub.
  • Allow the brisket to marinate uncovered for 1-24 hours.

SLOW COOKER

1 cup 5 Monkeys BBQ sauce or your favorite BBQ sauce
1/4 cup homemade beef stock
1 tablespoon Bragg’s liquid aminos
1 large onion cut in half then sliced
2 1/2 pounds brisket

  • 
Whisk together the BBQ sauce, stock, and liquid aminos in mixing bowl.
  • Place 2 onion pieces in the bottom of the slow cooker.
  • Add the brisket in the slow cooker fat side towards the heat source.
  • Pour the sauce over the brisket.
  • Cook 6-8 hours on the LOW until internal temperature is 175°.


BROIL

  • Place a rack in the upper third of the oven.
  • Preheat the oven to 450º.
  • Line a baking sheet with foil or a wire rack is even better if you have one that’s broiler safe.
  • Place the brisket on top.
  • Pour the sauce through a sieve, discarding the fat.
  • Baste the brisket with sauce.
  • Place the brisket under the broiler and keep a close eye on it. When the brisket deepens in color and a ‘bark’ forms, remove from the oven.


REST

  • Cover the brisket with foil and allow for the juices to redistribute for 15-20 minutes, the internal temperature will also rise another 10 degrees as the brisket rests.
  • Slice against the grain and serve with your favorite sides

COOKING THURSDAY ~ CHICKEN TORTILLA SOUP (COPY CAT CHICK-FIL-A) ~ BLOG 365.197B

COPY CAT CHICK-FIL-A CHICKEN TORTILLA SOUP

1 tablespoon avocado oil
1 medium Vidalia onion, FINELY chopped
2-3 cloves garlic, FINELY minced or 2 tablespoons Garden Gourmet garlic paste
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon sea salt
3-15 ounce cans cannellini beans – reserve 1 can
2-10 ounce cans Rotel original diced tomatoes
15 ounce can cream-style corn
2 cans Green Giant white shopper whole kernel corn
1 15 ounce can BUSH’S seasoned black beans
1 rotisserie chicken, shredded
Juice of 1 LARGE lime

GARNISH
1 LARGE lime, sliced for serving
Tortilla strips or chips – for topping
Sour cream, for serving
Shredded cheese, for serving
Avocado slices, for serving

  • In a large stock pot melt avocado oil.
  • Add onion and garlic, sautéing until the onion softens and becomes translucent.
  • Stir in cumin, oregano, and sea salt.
  • Add 2 cans UNDRAINED cannellini beans to a blender and puree. Reserve the remaining 1 can cannellini beans to add to the soup later for whole beans. Stir the pureed beans into the pot.
  • Add both cans of rotted tomatoes, cream-style corn, and shopped corn corn to the pot. Do not drain any of the cans.
  • Add shredded chicken from one whole roasted or rotisserie chicken to the pot.
  • Gently stir in the remaining can of cannellini and black beans, stirring to combine.
  • Let the soup SLOW simmer 20-30 minutes over medium-low heat until fully heated through.
  • Add juice of 1 lime and season to taste.
  • Top with tortilla strips, , shredded cheese, lime slices and a dollop of sour cream to serve.

NOTES:

  • Do not drain any of the cans of their liquid or the texture of your creamy chicken tortilla soup will not come out right!
  • Top with sliced avocado, fresh lime, tortilla strips, sour cream, cheese, and other toppings as desired. It’s delicious!

COOKING THURSDAY ~ CHICKEN CORDON BLEU SCALLOPED POTATOES ~ BLOG 365.197A

Upgrade this classic potato side dish with the flavors of a decadent chicken cordon bleu creating a creamy and cheesy comfort dish.

CHICKEN CORDON BLEU SCALLOPED POTATOES serves 8

1 tablespoon butter
2 skinless, boneless chicken breasts
6 ounces cooked tavern ham (see notes)
3 pounds gold potatoes washed well
2 LARGE shallots, diced
10 ounces Mozzarella/Provolone shredded cheese mix
2 cups heavy whipping cream
1/4 cup sour cream
2 teaspoons chopped thyme (FRESH if you have it)
2 teaspoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a 13×9 baking pan.
  • Heat butter in non-stick skillet.
  • Cook chicken breast over medium heat until cooked through. Set aside to cool slightly.
  • In the same pan add the shallots and quickly sear to brown.
  • Whisk together the sour cream, heavy cream, thyme, mustard and FRESH ground sea salt and black pepper. Set aside.
  • Dice ham and chicken and set it aside.
  • Slice potatoes thinly. A mandolin will make quick work and even slices.
  • Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes. Don’t stack the potatoes but rather overlap a little bit if you have to.
  • Spread half of the diced chicken and diced ham over potatoes, evenly.
  • Spread a third of cheese mix over the the meat.
  • Sprinkle some salt on top.
  • Drizzle some cream mixture over the cheese.
  • Repeat the second and third layers ending with cheese.
  • Tent with foil and bake for 60 minutes or so until potatoes are for tender, turning half way through. Remove foil at the 45 minute mark.

NOTES:

  • Use leftover holiday ham (I like a nice tender country tavern style ham). This recipe can also be made with ALL ham or ALL chicken with great success. Bacon also substitutes well in a pinch. Be sure to dice it and cook it until it crumbles.
  • In a pinch shredded or diced Ore ida potatoes work well also.
  • You can also substitute sharper cheeses for a flavor change.