Creamy Cajun Shrimp Linguine

Just sharing one of my favorites. I found this recipe on myrecipes.com.

I like to buy bags of frozen raw shrimp to have on hand. Shrimp can be thawed quickly at the last minute, so not too much planning ahead is required.

Feel free to leave out the fresh parsley, I do. Fresh herbs are great, but I hate to buy them only to use such a small amount and waste the rest.

CREAMY CAJUN SHRIMP LINGUINE

6 ounces linguine
1/2 pound raw shrimp, peeled and deveined
1 tablespoon butter
1 (8 ounce) package sliced mushrooms
1 large red bell pepper, cut into thin slices
2 teaspoons all-purpose flour
1/2 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Cook pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms and bell pepper to pan; sauté until tender. Add flour, Cajun seasoning and cayenne to pan; sauté 30 seconds. Stir in half-and-half; cook for one minute, stirring constantly. Add shrimp and cook until shrimp are done. Remove from heat and mix in pasta and parsley.

Yield: 2 servings

Pork Cubed Steaks

For dinner tonight, we will be having Pork Cubed Steaks. The original recipe was from Publix Apron's Simple meals, they called it Pork Schnitzel. Publix is also the only place I can find the pork cubed steaks.

PORK CUBED STEAKS

1/4 cup flour
1 cup plain bread crumbs
2 eggs (or 1/2 cup egg substitute)
4 pork cubed steaks (1 1/2 lb)
2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons canola oil, divided

Place flour in shallow bowl; bread crumbs in second bowl. Beat eggs gently in third bowl until blended.
Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of pork with salt and pepper. Dip pork in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally dip into bread crumbs (wash hands).
Place 2 tablespoons of the oil in pan; swirl to coat. Place 2 pork steaks in pan (wash hands); cook 4–5 minutes on each side or until internal temperature is 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
Remove pork steaks from pan; cover to keep warm. Repeat steps with remaining 2 tablespoons oil and 2 pork steaks. Serve.

Summer 2009

Again, it's been a long time since posting here. A quick rundown:

I have been unemployed for six months.

Eddie and I got married in Jamaica in April 2009.

Christopher is living in San Francisco and getting his master's degree in fine arts.

Nick is on the road working with a band.

Pad Thai

I made the best dinner last night! I made Pad Thai with chicken from a recipe that I found on myrecipes.com. It was just like you get in a restaurant. Really, really, just like in a restaurant. I couldn't believe it. And it has ketchup in it, that seemed like a weird ingredient, but must be necessary. Also, has fish sauce, which is an odd ingredient. Maybe you could leave that out, but I think it added to the authentic flavor and it's cheap, so get it. It's in the Asian section of the grocery store.

PAD THAI (pictured with shrimp)

8 ounces linguine or fettuccine pasta
1/4 cup ketchup
2 tablespoons sugar
2 tablespoons fish sauce
1/4 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
OR
1 pound boneless, skinless chicken breasts, sliced thinly
2 large eggs, beaten
1 cup fresh bean sprouts
3/4 cup sliced green onions
1/2 teaspoon minced garlic
1/4 cup chopped peanuts

Cook pasta according to package directions. Meanwhile, combine ketchup, sugar, fish sauce and red pepper in a small bowl. Heat 2 teaspoons of oil in a large non-stick pan over medium-high heat. Add shrimp or chicken; sauté until done. Remove from pan; keep warm.

Heat 4 teaspoons of oil in same pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions and garlic; cook 1 minute. Add noodles, ketchup mixture, peanuts and meat; cook for about 3 minutes or until heated through.

Yield: 6 servings

Skinny Girl

Well, not really skinny, but I weigh a lot less than I did in April when I began Weight Watchers. I have lost about 26 pounds in four and a half months. I'm still trying to lose a little more, but it's coming off much slower now. This has been so much easier than any other eating plan I've been on. The only problem is that you have to continue to eat this way for life (if you want to stay skinny, that is!) And I do.

It's been so great mostly because I have never been hungry, I don't eat anything unusual and Eddie has been extremely supportive. It helps that I enjoy planning and cooking meals and that I don't mind taking my lunch to work everyday. You definitely need a commitment to planning and cooking for yourself.

Maybe I'll show you some before and after pictures one day soon.

Scallops....Yum

I have been trying lots of new recipes since I'm doing the Weight Watchers thing. This is part of what I made on Friday night. It was sooooo good. And so easy!

PAN-SEARED SCALLOPS

2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 cup Italian-seasoned breadcrumbs

Heat the olive oil in a large non-stick pan over medium heat. Dredge the scallops in breadcrumbs. Add scallops to the pan, cook 4 minutes. Turn scallops and cook 3 minutes or until done.

Another new favorite that is even easier than the scallops:

OLD BAY STEAMED SHRIMP

1/2 cup cider vinegar or beer
1/2 cup water
2 tablespoons Old Bay seasoning
1 pound large shrimp, peeled and deveined, leaving tails on
cocktail sauce

In a medium saucepan, mix vinegar, water and Old Bay seasoning. Bring to a boil on medium heat. Gently stir in shrimp, get them all coated with seasoning, then cover. Steam for 2 or 3 minutes, just until shrimp turn pink. Drain well. Serve immediately or refrigerate if you want to serve cold. Serve with cocktail sauce.

Quick Update

It's been a while since I've posted here.....

We had a great vacation in Mexico.
We are still trying to sell Eddie's house.
I still go to my boring job every day.
Eddie's son Christopher graduated from college.
Eddie's son Nick got laid off from his job.
Eddie's been on the motorcycle alot more since the price of gas is so high.

I've been trying to do Weight Watchers for a little over a month now. That week in Mexico in a bikini was enlightening. But, I am about 9 pounds lighter as of today.