Voodoo Pasta

 I must admit that the name of this recipe is what made me stop and look.  I was intrigued with it so I tried it.  It was so easy to make and didn't take very long to put together so I will be keeping the ingredients in the pantry so I make this again on a busy night. 

We agreed it needed some Parmesan cheese on top.

The recipe calls for Cajun seasoning and I thought I had some in the pantry but I don't think it survived the last purge of expiration dates.  Never fear I found a recipe on Pinterest to make my own.  That is what is in the little container so I will have more for later.  The recipe for that is at the bottom. 

While you are boiling water to cook the pasta, slice the smoked sausage in small pieces. 

Add them to a bowl.

Sprinkle them with Cajun seasonings.

Toss them in the seasonings. 

Heat a skillet or large pot and add the sausage to brown. 

When they start to get some color on the cut sides they are ready for the next part. 

Add the Alfredo sauce.  Use whatever is your favorite jared sauce. 

Stir it around and let it get warm. 

The recipe calls for a teaspoon of hot sauce.  Since this was the first time I have made this I did not go heavy on the hot sauce.  Just add to your taste preferences. 

Cook pasta per the box directions.  The recipe called for fusilli and I had rotini.  I don't think it really matters just something that has a place for the sauce to get into the nooks and cranies. 

After you have drained your pasta, add it to the sauce mixture. 

Mix well. 

Add some parsley on top.  If you have fresh use fresh.

Serve and enjoy.  Try it with some fresh Parm on top.

Voodoo Pasta Recipe

16 oz uncooked fusili pasta

16 oz smoked sausage

Cajun seasoning

15 oz jar Alfredo sauce

fresh parsley

1 teaspoon hot sauce or to taste

Ingredients for the homemade Cajun seasoning

2 1/2 Tablespoons paprika

1 Tablespoon cayenne pepper

1 Tablespoon Onion granules

1 Tablespoon garlic granules

2 Teaspoons black pepper

1 Tablespoon oregano

1 Tablespoon salt

Mix it together.  Seal it in a container and it should last for a while. 

Lemon Cranberry Zucchini Bread

There are a ton of different zucchini bread recipes and they are all good.   They have many different things to go with the zucchini.  I saw this one that used cranberries and lemon and thought it sounded good, so I gave it a try.  During the summer there is always plenty of zucchini to try lots of different recipes. 

I couldn't wait for it to completely cool but warm bread is always better. 

There's some good things in this bread. 

Before I start the bread I grated the zucchini so that the liquid could be pulled out of it.  You don't want that extra moisture. 

Then I zested one of the oranges and set aside.

Then I juiced the lemon.

Now I can start the bread.  One stick of softened butter.

Whip the butter well.

Add 1 cup sugar, mix well. 

Then add three eggs one at a time.  Have your eggs at room temperature.

Mix this well. 

Add 1/3 cup fresh lemon juice.

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Add 2 cups all purpose flour a little at a time.  Mixing well after each add.  Scrap the sides too. 

Add 1/2 cup milk

Add 1 Tablespoon lemon zest

Squeeze the zucchini.

Add 1 cup shredded zucchini

1 cup dried cranberries.  Next time I might toss the cranberries in the flour first.  If you noticed the cranberries sunk to the bottom.

Mix this well. 

Add to a greased loaf pan. 

Sprinkle some more dried cranberries on top. Place in a preheated 350 oven.  Bake for 50-60 minutes.  Test fir doneness with a toothpick. 

Fresh out of the oven. 

Let it cook a little bit before you cut.  It was really good.  Just a hint of the lemon flavor.

Cranberry Lemon Zucchini Bread Recipe

2 cups all purpose flour

3 room temp eggs

1/2 cup softened butter

1 cup shredded zucchini

1 cup dried cranberries

1 cup sugar

1/2 cup milk

1/3 cup fresh lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon lemon zest

Preheat oven to 350.  Bake 50-60 minutes.