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		<title>Cajun Shrimp and Sausage Skewers</title>
		<link>https://www.fiftytwothursdays.us/foodie/cajun-skewers/</link>
					<comments>https://www.fiftytwothursdays.us/foodie/cajun-skewers/#comments</comments>
		
		<dc:creator><![CDATA[Michelle Martin]]></dc:creator>
		<pubDate>Tue, 08 Jul 2014 11:30:26 +0000</pubDate>
				<category><![CDATA[foodie]]></category>
		<category><![CDATA[bbq]]></category>
		<category><![CDATA[bbq dishes]]></category>
		<category><![CDATA[bbq recipes]]></category>
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		<guid isPermaLink="false">http://fiftytwothursdays.us/?p=2692</guid>

					<description><![CDATA[<p>Easy Southern cooking at its best! My husband received a new grill for his birthday and every night since we have been grilling out for every meal possible. I can&#8217;t complain because every dish has been amazing and flavorful, while learning new favorites to save to the recipe binder for years to come. These cajun shrimp and sausage skewers are definitely a keeper. It&#8217;s so easy to make and even easier to clean up. The perfect attraction to any BBQ or party this Summer. What you will need 6-12 wooden or metal skewers 2 ears of corn 6 small potatoes, halved 24 large shrimp in the shell (about 1 lb) 1 lb sausage 2 tablespoons of Cajun Seasoning To make your own Cajun Seasoning &#8230; 3 tablespoons granulated garlic 3 tablespoons granulated onion 3 tablespoons of sweet paprika 1 tablespoon of smoked paprika 4 teaspoons of dried thyme 4 teaspoons of dried oregano Kosher salt and ground black pepper Start by boiling waiter in a large sauce pan and cook corn and potatoes for 5 min. Drain and immerse in cold water to halt the cooking. Next snip open the shell along each shrimp with kitchen scissors. Cut a shallow groove along the length of the [&#8230;]</p>
<p>The post <a rel="nofollow" href="https://www.fiftytwothursdays.us/foodie/cajun-skewers/">Cajun Shrimp and Sausage Skewers</a> appeared first on <a rel="nofollow" href="https://www.fiftytwothursdays.us">fiftytwothursdays</a>.</p>
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		<title>Homemade Spaghetti Sauce</title>
		<link>https://www.fiftytwothursdays.us/foodie/homemade-spaghetti-sauce/</link>
					<comments>https://www.fiftytwothursdays.us/foodie/homemade-spaghetti-sauce/#respond</comments>
		
		<dc:creator><![CDATA[Michelle Martin]]></dc:creator>
		<pubDate>Fri, 16 May 2014 11:27:49 +0000</pubDate>
				<category><![CDATA[foodie]]></category>
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		<category><![CDATA[Italian]]></category>
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		<guid isPermaLink="false">http://fiftytwothursdays.us/?p=2265</guid>

					<description><![CDATA[<p>For lent I gave up pasta and anything Italian related as this is my kryptonite if you know me at all.  So of course the first meal we made after Easter was spaghetti. We had to do it big this time since this was probably the longest I had ever gone with out devouring in my favorite dish (well&#8230;.lasagna is, but close enough). Tonight, we decided to make our own sauce to make this meal extra special and it was absolutely delicious! Maybe next post we will make our own pasta and truly do it the real Italian way with homemade wine?! Who knows&#8230;stay tuned. What you will need.. Noodles: Delverge Bucantini 2lbs Ground Turkey 4 Large Tomatoes 1 Onion 1 Zucchini 1/2 Red Pepper 3 Carrots  1/4 TSP Salt &#38; Peper 1/4 TSP Garlic Powder 1/4 TSP Red Pepper 1/4 TSP Cumin 1/4 TSP Cinnamon 1/4 Cup Greek Yogurt 2oz Sun-dried Tomatoes Basil leaves Most of the items you can find right in your cabinet and mix and subtract to your desire and liking. Begin by liquifying the tomatoes, red pepper, sun-dried tomatoes and zucchini in food processor. Move the sauce to a large pot, heat on med/high, add all spices (note: [&#8230;]</p>
<p>The post <a rel="nofollow" href="https://www.fiftytwothursdays.us/foodie/homemade-spaghetti-sauce/">Homemade Spaghetti Sauce</a> appeared first on <a rel="nofollow" href="https://www.fiftytwothursdays.us">fiftytwothursdays</a>.</p>
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