Lisa's Cajun Mac & Cheese with Shrimp
by Lisa Mazzaferro
1 lb. Cavatappi pasta cooked
8 T. butter, divided
1 lb. medium shrimp cut in thirds
1 tsp. cajun seasoning, divided
1 T. grated onion
3 T. flour
3 cups milk
1/2 lb. Swiss cheese (grated)
1/2 lb. cheddar cheese (grated)
1 lb. pepper Jack cheese (grated and divided)
Salt and pepper to taste
1/4 cup bread crumbs
1 tsp. parsley
1/4 cup breadcrumbs
Directions:
Preheat oven to 350°.
Melt butter in medium sauce pan. Add shrimp, sprinkle with 1/2 tsp. cajun seasoning. Cook 3-4 minutes, remove.
In same pan melt 2T butter, add onion and sauté 1 minute. Whisk in flour, cook 1 minute. Whisk in milk and heat approximately 4 minutes. Add Swiss, cheddar and 3/4 lb. pepper Jack cheese. Stir until smooth. Add 1/2 tsp. cajun seasoning, salt, and pepper. Stir in cooked shrimp.
In buttered casserole dish add cooked cavatappi pasta. Pour cheese sauce over mix to cover all pasta.
Top with 1/4 lb. pepper Jack cheese, bread crumbs, 3 T. melted butter and parsley.
Bake 45 minutes.
Greens Morelle aka Utica Greens
by Joe Morelle
Ingredients:
2 large head escarole
4 tbsp olive oil
4 cloves garlic, chopped
8 thin slices prosciutto, chopped
6 Italian hot cherry peppers chopped
1 1/2 cup bread crumbs
1 cup parm cheese grated
1 cup chicken broth (optional to taste)
salt and pepper (to taste)
Direction: Preperation:
Clean and rinse escarole twice; chop in large pieces. Boil down for 5 or 6 minutes so it’s tender and wilted.
Place olive oil in a saute pan and heat. Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.
Add peppers and cook another minute or so.
Add the escarole and all the other ingredients in the pan. Gradually add the bread crumbs and grated cheese, tossing gently until blended. Taste for final salt and pepper seasoning.
Continue to cook in pan until hot and ready to serve.
Optional:
Put in baking dish...add mozzerella cheese and thin tomato slices...bake at 400 until top is melted and lightly browned
Serve: Serves 4
