Vegetarian Jambalaya Recipe

Vegetarian Jambalaya Recipe

INGREDIENTS

1 onion, chopped

3 cloves garlic, minced

2 ribs celery, chopped

1 green bell pepper, chopped

1 1/2 cups uncooked rice

1 6 oz can tomato paste

5 cups vegetable broth

2 zuchinnis, sliced

1 1/2 cups okra, fresh or frozen)

1 can diced tomatoes OR 4 large tomatoes, diced

1 cup mock meat, such as Gimme Lean or Morningstar Farms Crumbles (optional)

1 tsp oregano

1/2 tsp paprika

1/2 tsp cayenne (or to taste)

1/2 tsp black pepper

1 tsp dried parsley

1/2 tsp seasoned salt

PREPARATION

In a large bowl, mix tomato paste with vegetable broth until smooth and set aside. In a large pot, sautee onion, garlic, celery and green pepper until slightly soft, about 5 minutes. Add uncooked rice and allow rice to toast for one minute, stirring. Add tomato and broth mixture. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.

In a separate skillet, sautee the okra, zucchini and mock meat until just barely cooked, about 3-5 minutes.

After the rice has cooked about 10 minutes, add the sauteed mock meat and veggies, spices and diced tomatoes, stirring well. Cover, and allow to simmer 10-15 more minutes, stirring occasionally, until veggies are fullly cooked and rice is soft. Serve with hot sauce if desired, and enjoy!

Crawfish and Stone-Ground Grits Gratin Recipe

Crawfish and Stone-ground Grits Gratin Recipe

“Most grits casseroles are high in fat and calories because they’re typically made with heavy cream and lots of butter. This Crawfish and Stone-Ground Grits Gratin is a bit lighter yet no less flavorful. I suggest cooking the grits in seafood stock and using chopped fresh herbs and garlic to enhance the sweetness of the crawfish. Additionally, use goat cheese, which is creamy and rich but lower in fat and calories than cow’s milk cheese.”—Virginia Willis

Ingredients

4 cups homemade seafood stock or 1 (8-ounce) bottle clam juice and 3 cups water

1 cup stone-ground grits

2 teaspoons salt, divided

1 teaspoon ground black pepper, divided

1 (8-ounce) log goat cheese

1 tablespoon canola oil, plus more for greasing

1 shallot, finely chopped

1 stalk celery, finely chopped

1 small jalapeño, seeded and finely chopped, optional

2 cloves garlic, finely chopped

1 pound cooked crawfish tail meat (about 2 cups) or small raw shrimp

¼ cup white wine

4 large eggs, lightly beaten

¼ cup chopped fresh parsley

¼ cup chopped green onion

Instructions

In a large saucepan, bring seafood stock (or clam juice and water) to a boil over medium-high heat. Slowly whisk in grits, 1 teaspoon salt, and ½ teaspoon pepper. Decrease heat to low, and simmer until creamy and thick, about 45 minutes. Remove from heat, and stir in goat cheese.

Preheat oven to 350°. Brush a 12-inch round baking dish with canola oil, and set aside.

In a large skillet, heat 1 tablespoon canola oil over medium heat. Add shallot, celery, jalapeño, and garlic; cook until shallot is soft and translucent, about 3 minutes. Add crawfish or shrimp, wine, and remaining 1 teaspoon salt and ½ teaspoon pepper; cook 4 minutes.

Pour half of crawfish mixture into a medium bowl, and set side. Add remaining crawfish mixture to grits, along with eggs; stir to combine. Spoon grits mixture into prepared baking dish. Top with remaining crawfish mixture, parsley, and green onion.

Bake until bubbly and golden brown, about 45 minutes. Let cool slightly before serving.

By Virginia Willis

Dinner Mint Cake Recipe

DINNER MINT CAKE Recipe

Okay, we are heading straight into the home stretch of Tis The Season, and one of things I am always doing this time of year is looking for the perfect combo of show-stopper and easy when it comes to that big holiday dinner dessert.  You know, the one that is going to get you a round of oohs and aahs when you bring it out, and then has your dining room settle down to delirious quietness because everyone is eating in happy holiday bliss…but also the one that is not going to keep you in the kitchen for hours.  Welcome to that dessert!

Ingredients

One 13x9 pan of brownies, baked, cooled and cut in half (line the pan with non-stick foil to make lifting the brownies out as easy as possible!)

For the glaze

10 ounces dark or bittersweet chocolate, chopped fine

1 cup heavy cream

¼ cup light cane syrup (Karo)

4 tablespoons butter, softened

¼ teaspoon peppermint extract

For the filling

12 tablespoons butter at room temperature

2 tablespoons heavy cream

1 teaspoon peppermint extract

1½ cups confectioner's sugar

Instructions

1. Make the glaze first so it has time to cool: Put the chopped chocolate in a medium sized mixing bowl. Stir the cream and the corn syrup in a small heavy pot over medium heat until it reaches a low boil.

2. Pour the hot cream mixture over the chopped chocolate and whisk until smooth. Add the 4 tablespoons butter and ¼ teaspoon mint extract and whisk again until smooth. Cover and put in the fridge until it is spreadable, about 60 minutes.

3. When the glaze is set, make the filling: beat 12 tablespoons butter with 2 tablespoons cream and 1 teaspoon mint extract on medium until well-combined. Add confectioner's sugar and beat on low until it is mixed in. Now rev the mixer up to high and beat until everything is nice and fluffy, about 3 minutes or so.

4. Time to assemble! Put the one brownie half bottom side down on a cooling rack that is place on a rimmed baking sheet. Spread all the filling evenly over it. Pop the other half on top, bottom side up (to give you a smoother spreading surface). Take 1 cup of the glaze and spread it in a thin layer over the sides and the top (if you have an offset spatula this is the time to break it out!).

5. Save a couple tablespoons of the remaining glaze and set aside. Put the rest in the microwave for a minute until it is melted. Pour it over the top of the cake, using a spatula to spread it along the top and to help it drip down the sides.

6. If you like, put the 2 tablespoons you saved into a ziplock bag, snip off a corner and pipe decorative squiggles over the top.

7. Refrigerate for at least 30 minutes, then transfer the cake onto a platter (I use two spatulas for this) and serve!

Brandy Spice-Glazed Ham Recipe

Brandy Spice-Glazed Ham Recipe

This glazed ham is a simple way to dress up a fully cooked ham for your holiday table. It makes for great family-style entertaining and delicious leftover sandwiches the next day. Don't forget to save the ham hock for soups or stews!

INGREDIENTS

1 ½ cups brandy

1 ½ cups light brown sugar (packed)

1 ½ tablespoons yellow mustard seeds

6 cloves

2 cinnamon sticks

One bone-in, fully cooked smoked ham, 10 to 14 pounds

DIRECTIONS

Preheat the oven to 325°F and position a rack near the bottom of the oven. Line a roasting pan with aluminum foil and place a small rack in the bottom of the roasting pan.

In a medium saucepan combine the brandy, brown sugar, mustard seeds, cloves, and cinnamon sticks and heat over low heat until the sugar is completely dissolved.

Using a sharp knife, score into the fatty layer of the skin in a diamond pattern, cutting about ¼-inch deep. Place the ham onto the rack in the roasting pan. Brush the ham with the glaze and place in the oven. Bake the ham uncovered, basting every 30 minutes, until the ham is heated through and nicely glazed, usually 15 to 20 minutes per pound.*  Remove the ham from the oven and allow to rest at least 20 minutes before carving.

*Note:  We tested this recipe using a half-ham weighing 10 pounds and it was ready after cooking 3 hours.  In the restaurant, Chef Tim cooks whole hams in a rotisserie oven, basting them every 30 minutes, for 3 to 4 hours, depending on size. If you have a rotisserie at home and would like to cook your ham on it, just note that cooking time will vary depending on the temperature of your rotisserie.

Holiday Bouillabaisse

Holiday Bouillabaisse

Ingredients

1 pound redfish fillets, skin removed*

1 pound drum fillets, skin removed*

3 teaspoons salt, divided

1½ teaspoons cayenne pepper, divided

1 (28-ounce) can whole tomatoes

3 cups coarsely chopped yellow onion

2 cups coarsely chopped green bell pepper

1 cup coarsely chopped celery

3 cloves garlic, minced

1 tablespoon chopped fresh thyme

½ cup unsalted butter

4 bay leaves

1 lemon, sliced

2 cups fish stock

½ cup white wine

1 pound medium fresh shrimp,peeled and deveined

1 pound lump crabmeat, picked free of shells

24 oysters, shucked

Toasted French bread, sliced

Garnish: chopped fresh parsley

Directions

Sprinkle fish with 2 teaspoons salt and ½ teaspoon cayenne. In a medium bowl, add tomatoes and juice, and mash until small chunks remain. In another medium bowl, combine onion, bell pepper, celery, garlic, thyme, and remaining 1 teaspoon salt and 1 teaspoon cayenne.

In a large Dutch oven, melt butter over medium heat. Add onion mixture, and cook until softened, 6 to 8 minutes. Add tomato, bay leaves, lemon, stock, and wine; bring to a boil. Reduce heat to medium-low, and simmer; add fish, cover, and cook 45 minutes. Do not stir.

Gently stir in shrimp, crabmeat, and oysters, making sure to fully submerge, and simmer 12 minutes. Place a toasted bread slice in each bowl, and ladle soup over. Garnish with chopped fresh parsley, if desired.

By Hazel Gill, Baton Rouge

Source: http://www.louisianacookin.com/holiday-bouillabaisse/…

Cheesy Sausage Breakfast Casserole Recipe

Cheesy Sausage Breakfast Casserole Recipe

Ingredients

2 teaspoons canola oil, plus more for the dish

1/2 pound pork or turkey country sausage, casings removed

1 onion, chopped

1 bell pepper, cored, seeded and chopped

2 cloves garlic, very finely chopped

6 large eggs

21/2 cups milk

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh flat-leaf parsley

12 ounces white bread, cubed (about 1/2 loaf)

1/2 cup grated Cheddar cheese (about 2 ounces)

Coarse salt and freshly ground black pepper

Directions

In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.

Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.

Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

Recipe courtesy of Virginia Willis

Read more at: http://www.foodnetwork.com/recipes/cheesy-sausage-breakfast-casserole.html?oc=linkback

Gooey Red Velvet Brownie Cake Recipe

Gooey Red Velvet Brownie Cake Recipe

Prep time: 20 mins Cook time: 28 mins Total time: 1 hour 30 mins

Serves: 12-15 servings

Ingredients

6 oz Chocolate (dark or white)

3 tbsp Heavy whipping cream

1 Box Red velvet cake mix

(plus ingredients on the box- egg, oil, water)

1 Box Fudge brownie mix

(plus ingredients on the box- egg, oil, water)

1 jar (14 oz) Sweetened condensed milk

1 pk (8oz) Cream cheese

1 container (8oz) Cool Whip

Instructions

Preheat oven to 350° F.

In a microwave-proof bowl, combine chocolate chips and heavy whipping cream. Microwave for 45 seconds - 1 minute. Remove from microwave and immediately start whisking until chocolate mixture is smooth. Allow to cool for about 15 minutes. Then refrigerate until slightly firm. This takes anywhere from 30-45 minutes.

In a mixing bowl, combine red velvet cake mix with ingredients list on the box. Mix well until all ingredients are combined. Pour batter into a 9”x13” pan.

In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.

Bake in preheated oven for 25-30 minutes. I baked mine for about 28 minutes. Remove from oven and allow cake to cool for at least 15 minutes.

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Pour can of sweetened condensed milk over the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.

While cake is cooling, prepare the chocolate cream cheese topping.

Remove hardened chocolate from refrigerator and combine in a mixing bowl with cream cheese. Beat on medium speed for a few minutes until well combined.

Add whipped cream and mix until incorporated. Refrigerate cheesecake frosting until ready to serve. Spread over top of cake.

After adding the cheesecake frosting, the cake must be refrigerated. 

Courtesy of beyondfrosting.com

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Veggie Breakfast Tacos Recipe

Veggie Breakfast Tacos Recipe

Ingredients

Veggie filling

2 teaspoons olive oil

1 small white or yellow onion, diced

3 garlic cloves, pressed or minced

1 small zucchini, sliced into 2-inch long, thin strips

1 small yellow squash, sliced into 2-inch long, thin strips

1 red pepper, seeded, membranes removed and chopped

½ lime, juiced

Salt

Pinch red pepper flakes

Scrambled eggs

6 eggs, scrambled

Hot sauce

Salt and freshly ground black pepper

1 tomato or a handful of cherry tomatoes, chopped

Suggested garnishes, etc.

6 small tortillas, corn or flour

1 jalapeño, seeded, membranes removed and minced

Feta, crumbled

Fresh cilantro, chopped

Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)

Directions

1. To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.

2. To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.

3. To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa. (courtesy of http://bit.ly/1tsh1Q8)

Mushroom Asiago Chicken Recipe

Mushroom Asiago Chicken Recipe

Ingredients:

1 lb boneless skinless chicken breast (about 2 large)

2 cups mushrooms, cut in half

1 garlic clove, minced

3 sprigs fresh thyme

1 1/2 cups dry white wine

2 tablespoons butter

2 tablespoons olive oil

1/2 cup heavy cream

1/4-1/2 cup asiago cheese, shredded (romano or parmesan can sub)

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

Seasoned Flour

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

Directions:

1

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).

2

Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or saute pan over medium heat.

3

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

4

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

5

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

6

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

7

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).

8

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water -- however, the reduction will taste better.

9

Add chicken back to pan and heat through.

10

Garnish with sprigs of fresh thyme. May be served over any pasta.

Fried Green Tomatoes and Shrimp with Spicy Remoulade Recipe

Fried Green Tomatoes and Shrimp with Spicy Remoulade Recipe

Ingredients

3 green tomatoes, sliced

Kosher salt

1 extra large egg

4 tablespoons buttermilk

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon Cajun seasoning

4 tablespoons Canola or extra virgin olive oil, divided

10-12 large shrimp, peeled and deveined, but with tails on

Garnish: 2 tablespoons flat leaf parsley, chopped

For the Spicy Remoulade Sauce:

2 cups mayonnaise

2 tablespoons ketchup

2 tablespoons stone ground mustard

1 tablespoon fresh flat leaf parsley, chopped

1.5 teaspoons cayenne pepper (1 tablespoon for spicy!)

1 tablespoon fresh lemon juice

2 teaspoons prepared horseradish

2 garlic cloves

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1 teaspoon paprika

Preparation

1Cut tomatoes into 1/2-inch slices. Sprinkle with salt and set aside.

2In a small bowl whisk together egg and buttermilk; in a separate bowl mix cornmeal, flour and Cajun seasoning.

3Heat 3 tablespoons oil in a large skillet over medium heat.

4Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides (about 3-5 minutes on each side). Drain on paper towels.

5Meanwhile, in another large skillet, heat remaining tablespoon of oil over medium-high heat. Quickly saute shrimp until lightly golden (about 1-2 minutes each side).

6To make the remoulade, mix all ingredients in a small bowl. Chill until ready to serve.

7Plate tomatoes while they are still warm. Top with shrimp and spoon remoulade sauce on top. Garnish with chopped parsley and serve.

GRILLED CORN, BLACK BEANS AND QUINOA WITH A CILANTRO LIME DRESSING Recipe

 GRILLED CORN, BLACK BEANS AND QUINOA WITH A CILANTRO LIME DRESSING Recipe

INGREDIENTS

1 cup dry blacks beans

2 corn cobs, grilled

1 tsp butter

2 poblano peppers, grilled

1 cup dry quinoa

2 cups of vegetable stock

1 avocado, chopped

1 cup cherry tomatoes, halved

DRESSING INGREDIENTS

1 cup cilantro, chopped

1 cup plain Greek yogurt or creme fraiche

1/2 cup olive oil

1 lime, squeezed

1 tsp honey

salt to taste

1 tsp Tabasco Green Pepper sauce or any hot sauce

GARNISHES

queso fresco

chopped cilantro

hot sauce

lime juice

salt and pepper

Directions

1. Soak the beans overnight in cold water, or in very warm water for 2 hours. Rinse the beans, and then bring them to a boil in a medium saucepan. Once the beans have begun to boil, reduce the heat to medium and boil for 1 hour. Drain and set to the side. If you want to save time, use canned black beans. Rinse and set to the side.

2. Shuck the corn, rub with butter, and then wrap in tin foil. Wash the poblano peppers. Turn the barbecue/grill to high. Place the corn on the grill and close the lid. Cook for 15 - 20 minutes. Remove a piece of corn and lift back the tin foil to check for black grill marks. If the corn looks sufficiently cooked, flip, and cook on the opposite side for 10 minutes.

3. A few minutes before you are ready to remove the corn, place the peppers directly on the grill. Grill until black, rotating every few minutes. Remove the corn and the peppers from the grill. Place the peppers into a plastic bag and seal. Once they have cooled, remove the skins, the center stem and the seeds. Chop the pepper and set to the side. Let the corn cool in the tin foil.

4. Rinse the quinoa a few times, thoroughly removing any of the bitter flavor. Place the quinoa and 2 cups of stock into a medium saucepan and bring to a boil. Cover with a lid and reduce the heat and simmer until all of the water has evaporated. Fluff with a fork.

5. While the quinoa is cooking, prepare the dressing by pureeing the chopped cilantro into a food processor with the yogurt, olive oil, lime juice, honey, salt, and Tabasco. Taste and adjust seasonings as necessary. Remove the corn from the tin foil, and slice off the kernels.

6. In a large bowl, combine the black beans, corn, poblano peppers, quinoa, avocado and tomatoes and toss. Either add the dressing to the bowl, or plate and then drizzle the dressing on top. If you want to keep it in the fridge for leftovers, it is probably best to drizzle the dressing just before you are about to eat, otherwise it may get soggy. Add queso fresco, chopped cilantro, hot sauce, and lime juice as a garnish.

Jamaican Curried Chicken

Jamaican Curried Chicken

INGREDIENTS:

2 chickens

1/4 cup oil or shortening

3 tbsp. curry powder

1 lg. onion, chopped

2 cups water

3 tsp. tomato paste

3/4 tsp. salt

1/4 cup lemon juice

COOKING INSTRUCTIONS:

Cut chicken into eighths, then cut each breast into 3, thighs into 2, wings into 3 (discard wing tips). Remove as much outer skin and excess fat as possible. Rinse chicken with cold water and drain. Add 1/4 cup lemon juice to 2 quarts cold water and soak chicken in this solution for 1/2 hour. Drain and rinse again in cold water, then drain thoroughly.

Marinate chicken by sprinkling with spices, cover and refrigerate for at least 4 hours (overnight is best).

Saute chicken in oil over medium-high flame, turning as needed, until brown. Remove chicken from pan.

Saute chopped onion in same pan with chicken drippings. Add curry powder, stirring quickly. Then add water, tomato paste, and salt and simmer on medium-low for approximately 10 minutes. Return chicken to pan with the curry sauce. Stir with a large spoon until all the chicken is covered with sauce. Simmer, covered, on medium heat for 20 minutes and on low heat for 10 minutes.

Let stand, covered, for at least 1/2 hour. Reheat if necessary. Serve warm or hot.

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Cajun Shrimp and Quinoa Casserole

Cajun Shrimp and Quinoa Casserole

Ingredients

¾ lb large shrimp, peeled and deveined

4 medium tomatoes, cut into chunks

1 jalapeno, seeded and chopped

½ C chopped sweet onion

2 cloves of garlic, minced

1 tbsp tomato paste

3 tbsp olive oil

2½ tsp cajun seasoning

Salt and pepper to taste

2½ C cooked quinoa

1/4 C shredded fontina cheese

Fresh cilantro for garnish

Directions

- Toss the shrimp and 1 tsp Cajun seasoning together, set aside.

- Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.

- Heat 1 tbsp olive oil over medium heat in a cast iron skillet. 

- Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.

- Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. 

- Cook until the onion and jalapeno are tender, stirring often. 

- Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. 

- Top with the shrimp and then sprinkle with the fontina cheese.

- Place in the oven and bake at 350 for 15 minutes. 

- During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.

- Garnish with fresh cilantro.

Rose's Famous Caramel Cake

Rose's Famous Caramel Cake

INGREDIENTS

16 tbsp. unsalted butter, softened

3¼ cups cake flour

1 tbsp. baking powder

½ tsp. salt

6¼ cups sugar

2 tsp. vanilla extract

4 eggs

1¼ cups milk

16 tbsp. salted butter

2 12-oz. cans evaporated milk

 

INSTRUCTIONS

1. Heat oven to 350°. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tbsp. unsalted butter; dust with 1½ tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2½ cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 30–35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.

2. To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7–8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8–10 minutes. Cook, stirring occasionally, until icing registers 240° on a candy thermometer, about 1½ hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20–25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.

Mango and Baby Tomato Salad Recipe

Mango and Baby Tomato Salad

Ingredients

Dressing
1/4 cup mango juice
3 tablespoons flaxseed oil or extra-virgin olive oil
1 tablespoon lemon juice
Pinch coriander powder
Pinch clove powder
Pinch salt and freshly ground black pepper

Salad
2 tablespoons minced fresh mint
1/4 cup minced red onion
1 cup baby tomatoes ( cherry or grape), cut in half
1 cup ripe mango chunks
1 tablespoon chopped fresh cilantro
Pinch salt and freshly ground black pepper

Directions

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

Per Serving: Calories 140; Total Fat 10.5 grams; Saturated Fat 1 gram; Protein 1 gram; Total Carbohydrate 12 grams; Sugar: 9 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 150 milligrams

Source: http://www.cookingchanneltv.com/recipes/bal-arneson/mango-and-baby-tomato-salad.html http://ow.ly/i/6fDuE

Copeland's of New Orleans Sautéed Crab Claws

Copeland's of New Orleans Sauteed Crab Claws

(Low Fat Version)

Ingredients

2 teaspoons fresh chopped garlic

1 teaspoon fresh chopped parsley

2 tablespoons chopped green onion

1 tablespoon olive oil

2 teaspoons Cajun seasoning

6 tablespoons low sodium chicken stock

2 tablespoons fat free Italian dressing (I use Walden Farm brand which is 0 cal)

2 lemon wedges

6 ounces of crab claws

Directions

Add the olive oil to the pan. Add garlic, parsley, green onions, and cajun seasoning to the olive oil. Saute for 2-3 minutes. Add chicken stock, Italian dressing and crab claws to pan. Saute for about 3-5 minutes and serve!!! Squeeze lemon wedges over entree and add parsley/green onions for garnish and viola!!!!

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Shrimp-Andouille Paella Recipe

Shrimp-Andouille Paella Recipe

1/4 cup olive or vegetable oil

1 pound andouille sausage, sliced

1 pound boneless, skinless chicken thighs, chopped

1 cup chopped onion

2 cloves garlic, chopped

2 cups water

1 1/2 cups long-grain white rice

1 (16-ounce) can stewed tomatoes

2 chicken bouillon cubes

2 teaspoons paprika

1/2 teaspoon cayenne pepper, optional

1/2 teaspoon ground black pepper

1/4 teaspoon saffron

1 pound medium fresh shrimp, peeled

and deveined

2 cups frozen peas, thawed

1 (2-ounce) jar pimientos, drained

Garnish: chopped fresh parsley

In a large pot or Dutch oven, heat oil over medium-high heat. Add sausage, chicken, onion, and garlic. Cook until onion is translucent, about 8 minutes. Add 2 cups water, rice, tomatoes, bouillon, paprika, cayenne and black pepper, and saffron. Bring to a boil; reduce heat, and simmer, covered, for 15 minutes.

Stir in shrimp; cook, covered, another 3 minutes or until shrimp are pink and firm. Stir in peas and pimento. Garnish with parsley, if desired.

Chef’s Note: Serve with hard rolls and salad.

Southwestern Quinoa Salad with Lemon Vinaigrette Recipe

Southwestern Quinoa Salad with Lemon Vinaigrette Recipe

Salad:

1/2 cup dry quinoa, prepared per package instructions and cooled

1/3 cup red onion, chopped

1 orange, peeled and segmented

1 avocado, chopped

1 can black beans, rinsed and drained

1/2 red bell pepper, diced

1 cup corn

1/3 cup cilantro, chopped

15 shrimps, deveined and shells removed

1 tbsp butter

Old Bay seasoning

Lemon Vinaigrette:

2 lemons, juiced

2 garlic cloves, microplaned or finely minced

Honey to taste

Salt & pepper

4 tbsp extra virgin olive oil

In a skillet, saute the shrimp in the butter and Old Bay. Meanwhile, combine quinoa, onion, orange, avocado, black beans, bell pepper, and cilantro in a large bowl. In a smaller bowl, whisk together the vinaigrette ingredients. When the shrimp is cooked through, add to the salad. Pour dressing over salad and toss to combine.

Classic Fried Shrimp Po’boys Recipe

Classic Fried Shrimp Po’boys Recipe

1 1/2 pounds large shrimp, peeled and deveined

3 tablespoons Essence, recipe follows

1 1/2 teaspoons salt

3/4 teaspoon cayenne

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

2 small French bread loaves, each about 10-inches long

4 tablespoons melted butter

1/4 cup mayonnaise, or more to taste

Red pepper sauce

1 cup shredded lettuce

1 large ripe beefsteak tomato, thinly sliced

Sliced dill pickles, optional

Hot sauce, for serving, optional

Potato chips, for serving, optional (recommended: Zapp’s)

Directions

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. 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. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/classic-fried-shrimp-poboys-recipe.html?oc=linkback

Sweet Potato Pie Recipe

Sweet potato pie recipe

Ingredients

  1/3 cup butter, softened

  1/2 cup sugar

  2 eggs, lightly beaten

  3/4 cup evaporated milk

  2 cups mashed sweet potatoes

  1 teaspoon vanilla extract

  1/2 teaspoon ground cinnamon

  1/2 teaspoon ground nutmeg

  1/4 teaspoon salt

  1 unbaked pastry shell (9 inches)

Directions

In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings.

Read more: http://www.tasteofhome.com/recipes/sweet-potato-pie#ixzz378Bo8NGw

Southern Breakfast Napoleons Recipe

The best things of the South include grits, bacon, and fresh produce. I love that this recipe feels decadent but only takes minutes to put together. Can’t you just imagine sitting on a New Orleans street after a long night drinking and eating this to counteract the inevitable hangover?

Southern Breakfast Napoleons Recipe

1 egg
3 slices of bacon
1/4 cup quick grits
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/4 cup shredded extra sharp chedder cheese
1 cup water
1 cup fresh spinach
6 small mushrooms, quartered
Salt and pepper to taste

In a skillet, fry bacon until crispy. Drain and reserve the drippings. In a sauce pot, bring the water to a boil. Add salt and the grits. Cook according to package directions. In the bacon skillet, saute together the spinach and mushrooms with a bit of the bacon grease. Fry the egg to your desired doneness. (I like over easy.) When the grits are cooked, add in the garlic, cayenne, cheese, salt, and pepper. Mix well until cheese is melted. On a plate, spoon out the grits. Top with the spinach and mushrooms combination. Place the bacon slices and the egg on top of the greens. Though this recipe serves only one, you can multiple it no problem!

Praline Candy Recipe

Praline Candy Recipe

Ingredients:
4 cups sugar
2 cans of cream (I like Carnation) -canned milk
1 stick butter
2 teaspoons vanilla
large bag of pecans (whole or halves)

Directions:
Put 1 cup of water in freezer to use to test doneness.
Combine in sauce pan sugar, cream and vanilla.
Cook for about 15 minutes on medium setting.
Bring to a boil.
Add butter.
Keep stirring because mixture will boil over.
After 45 minutes of cook time, drop some in test water from freezer. If it forms a ball, candy is ready.
Add pecans and stir a few more minutes to cover pecans. You can butter counter or pan to put candy in after it is finished.
Let cool and cut.

Fried Green Tomato BLT with Remoulade Recipe

Fried Green Tomato BLT with Remoulade Recipe

A twist on the classic BLT swapping out the ripe red tomatoes for crispy cornmeal coated fried green tomatoes and adding a tasty remoulade sauce.



Ingredients
1 medium sized green tomato, sliced 1/4 inch thick
1/2 cup buttermilk
3 strips bacon
1/4 cup masa harina (corn flour) or flour
1/4 cup cornmeal
salt and pepper or creole seasoning to taste
oil or bacon grease for frying
2 slices of bread
2 leaves lettuce
1 tablespoon remoulade sauce (optional)

Directions
Soak the green tomato slices in the buttermilk for at least 30 minutes at room temperature.
Fry the bacon and set it aside retaining the grease in the pan.
Mix the masa harina, cornmeal and creole seasoning and place it in a wide and shallow dish.
Pull the tomato slices out of the buttermilk and dredge them in the cornmeal mixture.
Fry the tomato slices in oil over medium heat until golden brown on both sides, about 3-4 minute per side and set aside to drain on paper towels.
Assemble sandwich and enjoy.

Creole Shrimp with Garlic and Lemon Recipe

Creole Shrimp with Garlic and Lemon Recipe


Ingredients

1 pound large shrimp, shelled and deveined
1 1/2 tablespoons minced garlic
1 tablespoon Creole seasoning
1 red bell pepper, finely chopped
2 tablespoons vegetable oil
Juice of 2 lemons
1/4 cup chopped parsley

Directions

1. In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper.

2. In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.