CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA
Olivia found this slightly different pasta dish at www.food.com.  As cooler weather takes hold in our part of the country, it is nice to have a flavorful comfort food to help in making the transition.  This one certainly fits the bill because it is loaded with flavor, color, and texture.  The seasoning goes well with the chicken and shrimp.  It makes a hearty, filling, and warming one pot dish.  If you are hungry for something different, give this a try.
-Nanette

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA

INGREDIENTS

• 1⁄2teaspoon  white pepper
• 1⁄2teaspoon  cayenne pepper
• 1 1⁄2teaspoons  salt
• 1⁄2teaspoon  paprika
• 1⁄4teaspoon  garlic powder
• 2 boneless skinless chicken breasts (halved)
• 1⁄2lb  large shrimp (peeled and deveined)
• 5 quarts  water
• 6 ounces  fettuccine
• 6 ounces  spinach fettuccine
• 2 tablespoons  olive oil
• 2 medium  chopped tomatoes
• 1 sliced green bell pepper
• 1 sliced red bell pepper
• 1 sliced yellow bell pepper
• 1 medium  onion, sliced
• 1 1⁄2cups chicken stock
• 1 tablespoon  cornstarch
• 2 tablespoons  white wine
• 2 teaspoons chopped fresh parsley
• 1⁄4teaspoon  onion powder

DIRECTIONS

1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.
2. Cut the chicken breasts into bite-size pieces.
3. Use about one- third of the seasoning blend to coat the chicken pieces.
4. In another bowl, sprinkle another one-third of the spice blend over the shrimp.
5. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.
6. Add both fettuccine to the hot water, reduce.
7. the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.
8. While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.
9. When the oil is hot, saute' the chicken.
10. in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.
11. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking.
12. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!
13. Put the pan back over high heat and add the remaining tablespoon of oil to the pan.
14. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.
15. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.
16. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the.
17. spices and cooking food.
18. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.
19. Combine the arrowroot with the wine in a small bowl. Stir until it is dissolved.
20. Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a.
21. plate.
22. Spoon half of the jambalaya over the pasta.
23. Sprinkle half the parsley over the top.
24. Repeat for the second serving.

DEEP DISH REESE'S PEANUT BUTTER COOKIE SKILLET

DEEP DISH REESE'S PEANUT BUTTER COOKIE SKILLET
Fall is just around the corner and if you are looking for a good fall treat to serve your family and friends or perhaps even upcoming Halloween party goers, this new twist on a peanut butter cookie may be just what you are looking for.  It has a rich flavor because it is deep dish and each slice is thick and gooey.  Olivia found this recipe at www.realhousemoms.com.  Baking it in a cast iron skillet gives the outside a lovely crispness while the inside stays moist and wonderful.

Using Reese's mini peanut butter cups both inside and on top makes this sliced, deep dish cookie something really special.  Give it a try and you may never make plain old peanut butter cookies again.
- Nanette

DEEP DISH REESE'S PEANUT BUTTER COOKIE SKILLET

Author: Megan Kohrs

Recipe type: Dessert

Serves: 10 pieces

INGREDIENTS

• 1/2 cup butter, softened
• 1/2 cup natural peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 egg
• 1 tbsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup semi-chocolate chips
• 1/2 mini Reese's cups, quartered, reserve half for topping

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line a cast iron skillet with parchment paper and set aside.
2. In a stand mixer or large bowl, cream together the butter and peanut butter for 1 minute, or until just mixed. add the sugar, brown sugar, baking soda and baking powder and mix again until incorporated. Scrape down the sides of the bowl as needed.
3. Add the egg, vanilla extract and flour and mix until combined and no flour clumps remain, 1 minute.
4. Fold in the chocolate chips and Reese's just until mixed through.
5. Add dough to the prepared cast iron skillet. Sprinkle with remaining Reese's.
6. Place in preheated oven and bake for 25 to 30 minutes, until toothpick inserted comes out clean.