Creamy Shallot Dressing

1/2 finely chopped small shallot
3/4 cup light sour cream
1/2 cup buttermilk
 1 Tbsp. white wine vinegar
 salt, pepper, and more vinegar to taste

great w/ blue cheese if you like

Beer Queso

• 1 cup Beer
• 1 lb (16 oz)  american cheese
• 1 can (10 oz each) Ro*Tel

Cajun Spice Mix

   2 teaspoons salt
  2 teaspoons garlic powder
  2 1/2 teaspoons paprika
  1 teaspoon ground black pepper
  1 teaspoon onion powder
  1 teaspoon cayenne pepper
  1 1/4 teaspoons dried oregano
  1 1/4 teaspoons dried thyme
  1/2 teaspoon red pepper flakes (optional)

Cajun Pasta

• 8 oz Rotini, cooked
• Veggies of your choice (I do onions, mushrooms, spinach)
• 1 T of Cajun seasoning
• 2 diced tomatoes
• 1 T butter
• 1T flour
• 2 cups low fat milk
• ½ cup shredded Parmesan cheese

• Cook the rotini and set aside
• Saute your veggies until they  are done. I do onions, then add mushrooms, and finally spinach until it's wilted. Set all the veggies aside.
• Melt butter (or olive oil) and add flour. Cook until the flour is cooled. Slowly add milk and continue until slightly thickened. Add cajun seasoning. Adjust seasoning to taste
• Add in veggies and cook 2-3 minutes. Add pasta, mix it up, and you're done.