I've been cooking a lot, I just haven't been posting much. I haven't been taking pictures of what I made either, but I think I can find pictures on the net since all of the recipes have been food network or Rachael Ray recipes.
The other day I made beignets, the recipe can be found here Cream Puffs in Venice
They were actually really good, I was quite surprised since I rarely make anything that requires deep frying. I do recommend trying them out though, because they weren't very difficult to make. I actually might make them again. I made them on Friday morning.
Friday night, I made another Guy Fieri recipe Penne with Cajun Hot Links and Chipotle Shrimp. It was delicious. Instead of the hot links, I used turkey kielbasa, and as per my usual, I used fat free half and half in place of the heavy cream.
1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.