Egg Noodles Please

Back in May when I shared my Cajun Chicken Pasta, it was a huge hit with not only my family, but a lot of yours too! (That makes me so happy!) So, if you were one of the many that enjoyed it, you're going to flip for the this new side dish, since it was 100% inspired by those same flavors!

Sometimes when I meal plan, side dishes are my nemesis. I can figure out mains with no problem, and then I have to brainstorm for quite a while before the perfect side comes to me. Now, yes, we have our staples and our favorites, and even some meals that have to have the same things with it every single time (Seriously, these boys will riot if certain things aren't served together. Fish sticks must have mac n cheese. No substitutions.)

Many times when I find myself in this conundrum, egg noodles pop into my head...and then I begin to drool. See, they are one of my favorite things on the planet, can take on great flavor, are super easy  go with almost anything, and can live in the pantry forever.

That is exactly how this dish came to be. We were grilling out, I had a bag just calling my name, and I wanted something different. Then I remembered that Cajun Chicken Pasta and thought "Hey, I could take those basic flavors, leave out the protein and have a pretty killer side dish."

The sauce on these is much lighter than a thicker Alfredo. It lightly coats the noodles, without being too heavy. They tasted great with the chicken I served them with, but would be equally delicious with seafood or steak I think.

If you're like me and always on the hunt for new side dishes, be sure to add these to your "to make" list ASAP!

Creamy Cajun Noodles

1 lb. egg noodles, cooked and drained

3 TBS butter

1 c. heavy cream

1 c. half and half

1 small yellow onion, finely minced

1 1/2 tsp. garlic powder

3/4 c. chicken broth

2 1/2 TBS Cajun seasoning

Juice of 1 lemon 

1/3 c. grated Parmesan cheese

Salt and Pepper to taste

Dried Parsley

While noodles cook, in a medium sauce pan, melt butter over medium low heat. Saute onions with garlic powder until soft. Add chicken broth and scrape bottom of pan. Cook for 1-2 minutes. Slowly add cream, half and half, Cajun seasoning, lemon juice, salt and pepper. Bring to a boil and reduce heat to low. Add cheese and whisk to combine. Simmer for about 10 minutes, until slightly thickened. When noodles are cooked, add sauce and stir well. Garnish with dried parsley. *NOTE* This is NOT a thick sauce life Alfredo, it will be just thick enough to coat a spoon and lightly mix with noodles. 

Shared at Weekend Potluck

Beach Withdrawal

As many of you know, we spent the last week of June and the first week of July at our favorite beach in the world, New Smyrna Beach, Florida.

We had glorious weather. Seriously. Out of 14 days...it rained for 3 hours. True story. So we soaked up plenty of sun, played in the sand and surf, and spent countless hours in pool. Oh it was wonderful! 

But alas, vacation has to come to an end. We've been back for a couple weeks now, and let me tell you, we are going through major withdrawal. Mostly we talk about all that tasty seafood we enjoyed; and the fact that our backyard doesn't have an ocean. 

When these whining moments come along, I try really hard to remember the memories we made will last a lifetime! I look at the hundreds of photos and I feel better. Then I try to figure out how I can bring some of that fabulous food we gorged ourselves on home to Indiana.

This year I decided to start with dessert. See, our favorite key lime pie in the world can only be found in NBS. We look forward to it every year, and have been known to eat it for breakfast. So I thought why not use those flavors in a simple, no bake, summer sweet treat? 

You might read almonds and think "why?" It is an easy explanation. That pie we fight over? It has almonds along the crust, on top of the whipped cream. So yes, I had to throw some in too! 

I hope you're soaking up all summer as to offer, and like us making some memories to live off for months to come!

Key Lime Parfaits

Graham Crackers

1 (21 oz.) can key lime pie filling

1 (12 oz.) tub Cool Whip

1/2 c. sliced almonds, reserve a few for garnish

In parfait glasses, or a similar dish, begin layers. Break up graham crackers to cover bottom. Add pie filling, and spread evenly. Sprinkle with almonds. Add Cool Whip, spread evenly. Repeat layers, ending with Cool Whip. Garnish with extra almonds. Chill until ready to serve. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

All That & A Bag Of Chips

Many years ago, my husband had what he proclaimed to be the BEST potato chip of his life. Now, I have actually heard him say this about a couple kinds, but that's okay. In that moment, in his excitement, that's how he felt.

One of those brands/flavors he can still readily find. In fact, I ordered him a case for our 16th anniversary this year. Nothing says love like a spicy potato chip! But the other, the one I started this story with? We haven't been able to find it for years. At least not in our area. And that makes him sad. To the point that he talks about it quite a bit.

What is this magical chip you ask? It was a Steak & Worcestershire flavor, and for him it was love at first bite. For years, it has been the one he mentions any time we try a new one. The one he longs for. So, how many wife points do you think I scored when I found a way to recreate that for him, kind of?

The minute I saw a new dip by buddy Mandy over at South Your Mouth debuted, I knew I could take that idea, build on it, and recreate those flavors for him!

I couldn't wait to make it for him; and it didn't disappoint. He said it is "spot on" and could not stop eating. Woo hoo!

Need another snack for around the pool? A big bowl of this and a couple bag of chips. Done! I bet it would be super tasty with a big veggie platter too!

Making things for my boys they love gives me so much joy. But nailing something he loved and has been missing? That's just the icing on the cake, or the dip on the chip in this case!

Steak & Worcestershire Dip

16 oz. sour cream

2 1/2 TBS steak seasoning (like Montreal)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 TBS Worcestershire sauce

1 tsp. dried parsley

Mix all ingredients in a medium bowl. Chill a few hours before serving. Serve with chips, veggies, crackers, etc.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Gnocchi Fans

Anyone that knows us knows we are a family of pasta lovers. From mac n cheese to baked pasta casseroles, we can't get enough. I think I might have been Italian in another life.

And now I can honestly say, we are quickly becoming fanatics about pasta's little cousin gnocchi. I've mentioned before how my local Dollar Tree store has really decent packages of them, 1 pound for $1. What a deal...and you know I can't pass that up! So on those weeks when the budget might be a little tighter than normal, I like to keep those little gems in my back pocket!

This actually came to be because of another great deal when Kroger had spaghetti sauce dirt cheap. I actually bought a couple jars and then had to think "great, now what can I do with it?" Well, I had to run into DT anyway, so why not grab a couple packages of my new friend?

If you're looking for an economical, hearty, feed a hungry crowd meal, this is it! Terrific Italian flavors with soft, pillowy gnocchi are sure to please every single time!

Cheesy Gnocchi Casserole

2 lbs. gnocchi, cooked to package directions & drained

2 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. Italian seasoning

3/4 c. heavy cream

2 (24 oz.) jars spaghetti sauce

Salt and Pepper to taste 

Dried Parsley

Preheat oven to 350. In a large skillet heat 1 1/2 jars sauce over medium heat. (Save other half jar for other use) Add cream, garlic powder, onion powder, Italian seasoning, salt and pepper. Heat until bubbling and reduce heat to low. When gnocchi are cooked and drained, add to sauce and stir to combine. Grease 9x13 baking dish. Add half gnocchi mixture. Sprinkle with 2 TBS Parmesan cheese and 1 cup mozzarella. Repeat layers once more. Sprinkle top with parsley. Bake for 20-30 minutes. Allow to rest 5 minutes before serving. *NOTE* This does not set up like a normal pasta bake. It will be very saucy. I do this because gnocchi can be very dense and dry. They need extra sauce! 

Shared at Weekend Potluck