Tuesday, September 14, 2010

Tuesdays with Toy

So it's Tuesday. It comes every 7 days or so it seems. I like Tuesdays. And rainy days, but it's all about Tuesdays today. It's the day that gets you over whatever hellacious kind of Monday you have had. It leads into Wednesday the day that begins the downhill screamer into the weekend. It's the day that seems to get forgotten for all of the year unless it's the fat day. Mardi Gras. Here's what I want to know, why should it get to be fat for only one day out of the year? That is so not fair. The rest of us have to deal with that the entire year, so what is so special about it that it only gets to be considered fat for one day. Therefore, I am decreeing that I will only be considered fat for one day a year. Ok, one day a week, but that's all I am giving you. So here on this Tuesday I state that from this day forward Tuesday are the only days anyone can be considered fat. And in honor of this new tradition I give you Mardi Gras Pasta. A wonderful recipe chock full of carbs and other seriously unhealthy things. Yay!

Mardi Gras Pasta

Ingredients: 1 medium onion 1- 16 oz. package diced ham

1 red bell pepper 1- 16 oz. package link sausage

1 green bell pepper 1 lemon

1 ½ tsp minced garlic 2 pkg. crawfish tails

8 green onions 1 cup chicken broth

1 pint cherry tomatoes 1/2 jar artichoke hearts

2 sticks of butter 1 1/2 boxes penne noodles

3/4 cup canola or peanut oil 1 oz. Kraft 4-cheese

1 quart half and half Parmesan cheese

1 small capful of crab boil 1 can cream of mushroom soup

8 chicken breast

Vegetables sauté all except tomatoes

1 medium onion

1 red bell pepper

1 green bell pepper

1 ½ tsp minced garlic

8 green onions

1 pint fresh cherry tomatoes

(sautéed in 2 sticks of butter not margarine and 3/4 cup canola oil) (you can feel it can't you, your arteries are closing up just reading this)

chicken breast (already boiled & diced)

diced ham

link sausage (sliced)

crawfish tails

artichoke hearts (diced)


crab boil

salt and pepper to taste

Boil 1 ½ boxes of penne noddles in the chicken broth. DO NOT OVERCOOK. If the pasta gets soggy it will ruin the dish (trust me on this.....I cannot tell you why because I took a solemn oath not to tell, so just trust me).

HAND TOSS ALL INGREDIENTS TOGETHER (or you can toss with a spoon if you don't want your hands to get messy):


Stir in 1 quart of half and half, 1 cup of chicken broth, 1 can cream of mushroom soup(you can add more cream of mushroom or cream if it seems too dry) .

DO NOT COOK, JUST HEAT. Top with Kraft 4 Cheese.....get on with your fat self.

Let the yumminess flow through you and Enjoy!

1 comment:

  1. OK. So I am so happy that you have posted this recipe. It's my favorite. And I am also thrilled that you have a blog. What a fun way to keep in touch with you. You truly have a gift with cooking and I am totally looking forward to reading all about your kitchen adventures. For my culinary challenged self may I also request your recipe for your yummy potato salad (the only kind I like) and the strawberry vinigerette salad recipe. (You can email them to me if they're top secret) but I MUST have them as I won't be able to enjoy your yummo cooking quite as often as I have. Love ya Toy (and your sweet chef owl drawing). Is there nothing you can't do?! Desiring a pot-pie on your 1st visit out West to us... B