Cajun Chicken Pasta | The Pioneer Woman Cooks | Ree Drummond - StumbleUpon Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!) Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum.
The Red Snapper Cocktail, AKA the better Bloody Mary The Red Snapper is gin’s answer to the Bloody Mary. In our opinion, it works better too – a quick-witted, articulate riposte if you will. It’s a tall, refreshing pick-me-up and a much more civilised hair of the dog remedy than the Corpse Reviver. This is a drink that was designed with 11am on Sunday in mind, and as such has been hijacked by the brunch munching masses. Next time you feel the fatigue wrought by too much dancing, order a Red Snapper and be sure to cast aspersions at the Bloody Mary crew. Gin is pure class-in-a-glass, and so are you. How we like to make a Red Snapper: 30ml Gin (we recommend using Martin Miller’s Gin) 120ml tomato juice 15ml lemon juice 7 drops Tabasco hot sauce 4 dashes Worcestershire sauce 2 pinches celery salt 2 grinds black pepper Use the salt and pepper to rim your glass (preferably a Collins). A brief, inebriated history: When Fernand Petiot moved from Harry’s New York Bar in Paris in the 1940s he took his 1920 creation – the Bloody Mary, with him. 2 oz.
thebar.com - Cocktail recipes, tools, tips and more. LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious!
Vintage Spirits and Forgotten Cocktails – Drinks From the Past for the Future How To Mix Chalkboard Paint in Any Color We love using chalkboards as backdrops for displays and parties (like this one here!). So we were super excited to learn that you can create your own custom colors-and it's really easy! We first learned how from Martha Stewart whose tutorial you can read here. Supplies: 1/2 cup acrylic paint (choose any color you like, or mix colors together to make the perfect shade!) 1. 2. Once your chalkboard has fully dried be sure to slate the surface before using it for the first time. Have fun creating any color combination you like!!