Crevette A La Marseillaise‏

I've written a short poem about summers.

SUMMERS ARE HERE
THE DREADED SUMMERS ARE HERE

It is so hard to stand in the kitchen in this heat and it's not even June yet.

So, I will try my best to share recipes which are quick to make like the recipe that I am going ot share today.

Crevette A La Marseillaise‏ is a southern french pasta recipe which is basically pasta made in a creamy tomato sauce with shrimps seared in paprika and tomato paste.

The name is so hard to pronounce had to hear it 97000 times before I could say it right.

Ingredients:

a packet of fettuccine pasta (400 grams) cooked

10-12 large shrimps peeled and devained

1 medium onion

4-6 garlic cloves

4 tablespoon tomato puree

1 cup chicken broth

2 teaspoon paprika

4 tablespoon sour cream

4 tablespoons olive oil

2 tablespoon butter

1/2 teaspoon dried thyme

salt and pepper to taste

Need to finely chop the garlic cloves and onion first.

On low heat, put olive oil in a pan and add onion and garlic. Cook till the onions are translucent and garlic is aromatic.

Sear in the shrimps and cook them for a minute. Add the chicken broth. Cook for 3 minutes.

Add paprika, salt, pepper and tomato puree and mix it all till the shrimps are properly coated.

Stir in some dried thyme and separate the shrimps from the sauce. DON'T JUDGE MY HANDS.

Now in the left over sauce add butter and mix it till it completely melts.

Then add the sour cream and stir until it is completely mixed.

Stir in the fettuccine and mix it till it is coated properly. Check if more salt and pepper needed.

Everything is ready at this point.

All you need to do is to plate the pasta in a bowl. Put the shrimps on top and sprinkle some chopped parsley or coriander and Crevette A La Marseillaise‏ is ready to serve.

Buffalo Chicken Mac & Cheese

Buffalo sauce to me is what blood is to vampires. It is not only one of a kind of a hot sauce but you just can't have enough of it. The first time i tried it was in Buffalo Chicken Burger from Hardee's and not only did it blow my taste buds but it also blew my mind.

I have previously made a Buffalo Cheesy Chicken Penne Pasta but alongside buffalo sauce one of my favorite is Mac & Cheese. I have previously also made 2 types of Mac & Cheese. This will be my third type which will be an infusion of buffalo sauce glazed chicken with a topping of mac  and cheese made with buffalo sauce.

It was too much work at times I actually forgot to take some pictures so please bear with me.

Ingredients:

2 cups of boiled and shredded chicken

1 packet of elbow macaroni

1 cup of buffalo sauce

1 medium onion chopped

1 teaspoon garlic paste

4 tablespoon butter

2/3 cups of sour cream (cream plus 2 tablespoons of vinegar basically)

4 tablespoon all purpose flour

4 cups of milk

1 teaspoons mustard

1 cup cheddar cheese

2/3 cup of mozzarella cheese

Salt and pepper per taste

freshly chopped coriander because parsley is hard to find

For the crumbs:

25 TUC biscuits

3-4 slices of bread

4 tablespoons of butter

First of all let us make the bread crumbs.

For it we have to put the TUC buicuits in a chopper along side the bread slices. Finely chop them into a powder. Then add melted butter to it and chop/mix it again. Take the crumbs out in a plate and bake them in an oven for 3-5 minutes.

The best and the crispiest bread crumbs I ever had.

Boil your pasta according to the packet and keep it aside.

Now put 2 tablespoon of oil in a non stick pan and fry the copped onions until they are translucent.

Add garlic paste and chicken to it. You can also add salt and pepper to season it according to your taste.

Add half a cup of buffalo sauce and simmer it until the sauce is thickened.

Take the chicken out in a transparent deep dish. Transparent because it will help you in baking later.

Time to make the sauce which is constant work all thanks to flour. I hate flour.

Add butter to a non stick pan and let it melt.

Quickly add 4 tablespoon of all purpose flour and keep it stirring. Now add two cups of milk while stirring occasionally. Add the 2 cups later.

NOTE - The milk will try to form lumps but please do not let it do that and keep on moving those lazy hands of yours for stirring.

Add the teaspoon of mustard.

Season it with salt and pepper and add both cheddar and mozzarella cheese. Stir it to let the cheese mix in.

Now add 2/3 cup of sour cream and the buffalo sauce and keep it cooking till your desired thickness is achieved.

Now everything is prepared you need to set up the dish. The chicken is already in place.

Then you layer it up with the boiled macaroni.

The third layer will be of the cheese sauce.

The fourth layer is of the bread crumbs you made topped with finely chopped coriander.

The dish is ready now. Time to bake it.


My oven is dirtier than my dreams.

Preheat the oven on 360F and place the dish in it for 15-20 minutes until you see the sauce bubbly hot.

Ladies and gentlemen even I was not sure how this will turn out but oh my did it won hearts today. Even my friends who I thank for taking me to the hospital because I was not feeling well were smiling after eating this.

I unleash Buffalo Chicken Mac & Cheese.