Light Alfredo Sauce

Ingredients:
1/4 C Margarine (I use lowfat, olive oiil based ones...or brummel and brown with yogurt)
1/4 C Flour
2 c fat free half and half (you can substitute 2% milk...but dont use skim)
1 cup water
2 chicken boullon cubes (I use the paste Better than bullion paste and add a little extra to make it richer) DONT USE LIQUID CHICKEN STOCK unless you delete the water!!!!
2 heaping tbsp parm cheese (if you are really wanting this to be light, you can delete this. sounds crazy...but I swear it is still delicious!!!)

Directions:
*Melt margarine in pan...stir in flour until well blended (a whisk works well).
*Gradually stir in milk, water, and boullion.
*Cook, stirring constantly until sauce is slightly thickened.
*Stir in cheese and heat until melted...
*Toss with pasta

Note: I typically double this recipe just to have a little extra sauce:)
Note:  For a meal you can top with additional veggies like broccoli etc. Or you can make a caprese topping with balsamic. If you are wanting to add a little protein, it is also really good with grilled chicken or shrimp. Or you can pour it over tortellini or ravioli if you are not worried about calories.
Note: My kids LOVE this and will eat it 2-3 nights in a row!!!

Submitted by: Annie Distelzweig

Remoulade Sauce

Ingredients:

1 cup mayonnaise
1 TBSP chopped onion
Dash of Tabasco sauce
1 TBSP vinegar
2 TBSP Dijon mustard
1 TBSP prepared horseradish
¼ c vegetable oil
1 tsp paprika
½ tsp salt
1 TBSP chopped parsley
1 TBSP chopped celery (optional)
½ tsp Worcestershire sauce

Directions:
*Combine all ingredients in small bowl and mix until well blended
*Refrigerate several hours or overnight
*Serve with cold boiled shrimp, crabmeat, lobster, or POBOYS!!!!

Shrimp Po'boys

Ingredients
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Emeril's Essence
1 1/2 teaspoons salt
3/4 teaspoon cayenne
½ cup flour
½ cup breadcrumbs
2 small French bread loaves, each about 10-inches long
Butter
Remoulade sauce (recipe provided below)

Directions:
*Heat the oil in a deep fryer
*Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
*Add remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne to breadcrumbs and flour
*Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
*Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes.
*Remove from the oil and drain on a paper-lined plate.
*Split the French bread loaves in half and brush both sides of the bread with butter - toast briefly, if desired.
*Using a spatula, spread the remoulade sauce on both sides of the bread
*Assemble sandwiches with shrimp, adding lettuce, tomato, and/or other sandwich toppings, if desired.

Serves: 2

*Remoulade Sauce:
Ingredients:
1 cup mayonnaise
1 TBSP chopped onion
Dash of Tabasco sauce
1 TBSP vinegar
2 TBSP Dijon mustard
1 TBSP prepared horseradish
¼ c vegetable oil
1 tsp paprika
½ tsp salt
1 TBSP chopped parsley
1 TBSP chopped celery (optional)
½ tsp Worcestershire sauce

Directions:
*Combine all ingredients in small bowl and mix until well blended
*Refrigerate several hours or overnight
*Serve with cold boiled shrimp, crabmeat, lobster, or POBOYS!!!!

Chad's Chicken Fajita Marinade

Ingredients:
1/4 can beer(preferably mexican)
1/3 cup lime juice
1 tablespoon olive or canola oil
2 large garlic cloves, crushed
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh cilantro
1 tablespoon cumin
Salt to taste

Directions:
*Mix and let sit at least 2 hours and cook as you see fit

Source:  Chad (Roman) Perry

Submitted by:  Meghan Perry