creamy, spicy, decadent cajun cream sauce coats every strand of this linguine pasta dish. topped with parmesan cheese and green onion, it's a small batch recipe for two (plus a little extra!) that is a favorite! creamy cajun linguine | a flavor journal | small batch recipe
Cheesy Baked Quinoa 1 c. quinoa 2 c. chicken broth 4 oz. (1/2 block) cream cheese 1 & 1/2 c. grated sharp cheddar cheese 1/2 c. grated parmesan cheese 1-2 t. onion powder salt & pepper to taste any seasonings (i.e. italian seasoning, garlic, herbs, etc.), optional
2 sweet potatoes 1/2 cup liquid egg whites 1 cup Parmesan cheese 1/2 teaspoon rosemary 1/4 teaspoon pepper Preheat oven to 425. Peel then, grate sweet potatoes. Then squeeze the moisture from them. (Use hand.) The more moisture removed, the crispier they get. After add the egg whites, cheese, pepper, and rosemary. Mix until combined Scoop and press sweet potato mixture as thin as possible. Repeat until potatoes are gone. Bake for 25-30 minutes or until potatoes are crispy.