Sunday, October 9, 2011

Pasta with Creamy Tomato-Clam Sauce

Recipe From: Pampered Chef
The bread crumb topping was kinda a waste of time, but the pasta was a great flavor.
8 oz cooked pasta
2 slices french bread (crumbs)
2 tbsp fresh parsley (snipped)
1 tsp butter
2 cans (6 oz) chopped clams (juice used separately)
1 cup vodka marinara sauce
2 garlic cloves (minced)
1 tbsp lemon juice

To prepare topping: Melt butter over medium heat. Add bread crumbs. Stir 2-3 minutes or until bread crumbs are crisp and golden. Remove pan from heat, cool slightly. Stir in snipped parsley.

For the sauce: Strain clam juice into skillet. Add vodka sauce, garlic and lemon juice. Simmer over medium heat. Remove from heat and stir in pasta and clams. Let stand 3-5 minutes or until heated through. Serve with sprinkled bread crumb mixture.

Sausage Jambalaya

Recipe From: HEB
Blake discovered a Cajun Meat Market - Herbert's on Dairy Ashford. He brought home jalapeno sausage, a stuffed whole chicken (de-boned) and stuffed jalapenos. We ate well for a few days. The sausage was great in the jambalaya.
1 link smoked sausage (thinly sliced)
1 cup onion (chopped)
1 cup celery (chopped)
1 can diced tomatoes
2 cups water
1 pkg Zatarain's Jambalaya Dinner Mix (original flavor)
1 cup frozen corn

Heat oil in a skillet and saute onion, celery and sausage for 5 minutes. Add tomatoes and water. Bring to a boil. Stir in jambalaya mix. Reduce heat to low. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and add frozen corn. Let stand until corn is cooked in. Fluff rice with a fork and serve.