Ragin Cajun Quiche Food

RAGIN' CAJUN QUICHE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir Bisquick mix and softened butter until mixed. (Mixture will be crumbly.) Add hot water; stir until soft dough forms. Press dough in bottom and up side of pie plate.
• Layer cheese, sausage and green onions over crust in pie plate. In medium bowl, beat half-and-half, Cajun seasoning and eggs with whisk or fork until blended. Pour in pie plate.
• Bake 32 to 38 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

CAJUN QUICHE

Steps:

• Preheat oven to 375°F Lightly grease 10-inch pie plate.
• In large skillet over medium-high heat, heat oil. Add onion; sauté about 5 minutes or until translucent. Stir in turkey; season with Creole seasoning. Cook 3 to 5 minutes until turkey is browned, stirring often. Stir in Mexicorn, with its liquid, and cheese.
• In medium bowl, combine baking mix, eggs and water; mix well.
• Transfer turkey mixture to prepared pie plate; pour egg mixture evenly on top.
• Bake 35 to 40 minutes until quiche is cooked through and golden.

RAGIN' CAJUN KETCHUP

Steps:

• In a heavy saucepan, saute onion, green onions, red pepper, jalapenos, garlic, thyme and olive oil for about 10 minutes until the vegetables have softened.
• Add ketchup and tomatoes, bring to a simmer and cook 5 minutes, stirring occasionally.
• Transfer mixture to a bowl, cool and refrigerate until ready to use.
• The can be refrigerated up to 3 weeks.

RAGIN' CAJUN PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil.
• Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
• Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
• Cook and stir until the sausage is browned and vegetables are tender.
• Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
• Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.