Cajun Shrimp and Rice

Living with my parents has really limited my desire to cook. It's not my kitchen, it's not my equipment (well I guess some of it is mine), it's not all mine. However, it has also really made me miss cooking. Jerome and I cooked a lot, hence most of the posts on this blog. This past week, my parents went on a trip and I really wanted to cook. I even went grocery shopping to cook for Jerome and I. Of course, after a long day of teaching and grading, I just want to come home and veg out. I bought a new cookbook a week ago and it has renewed my desire to cook. It's the Food Network Magazine Cookbook. It's 250 easy recipes that all look amazing. There is a picture for every recipe and even the table of contents is the pictures!

We took the time to cook this great meal on Friday. Do not plan on having leftovers!!!! Holy cow this was amazing. We changed the recipe slightly by using shrimp without tails for easier eating. We also used Tony Chachere's Creole Seasoning instead of cajun seasoning. It had nice heat without making it too spicy where we couldn't eat however much we wanted. There were no leftovers, and this recipe was meant for 4 people. =)

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoningand shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Spaghetti Carbonara

Growing up, my mom always ended up making spaghetti every Monday night. She said it was simple and really easy recipe/idea to fall back on after a long day. Well, this is her new spaghetti and I'm stealing the idea when we move out and start our own family. This spaghetti carbonara is the BEST spaghetti that you will ever be able to make at home. Hands down, this is a family favorite now and we really do eat it once a week. If you are hesitant to use the alcohol, I would recommend making it once with the cognac. After you make the recipe without it, you will say that it is not as good and will want to use the cognac. Crazy, I know, but Mom uses the cognac and if you know my parents, they stay away normally too. The other thing we change is leaving out the red jalapeno peppers. However, without a picky eater when we move out, Jerome & I may try the spicy, original recipe. I beg of you, try this the next time you want to just make spaghetti.

Ingredients

• Kosher salt
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• 1/2 teaspoon minced fresh rosemary
• 2 red jalapeno peppers, seeded and minced
• 1/4 cup cognac or brandy (optional)
• 12 ounces spaghetti
• 3 large eggs
• 3/4 cup freshly grated parmesan cheese, plus more for garnish
• 1/2 cup freshly grated pecorino romano cheese
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture forgarnish.

Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.

Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamysauce. Garnish with the reserved bacon mixture and more parmesan.

Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g