French Quarter Cheese Ball

This is a sweet and savory recipe that was shared with me recently by Tracey Blanchard.  DELICIOUS!!!! 

8 ounces cream cheese

1 tablespoon onion, grated

1 clove of garlic

Topping:

1/4 cup brown sugar

1/4 cup butter

1 teaspoon Worcestershire sauce

1/2 teaspoon  dry mustard

1 cup chopped pecans

Mix together the first three ingredients and form into a ball, then refrigerate.  Make the topping by placing all remaining ingredients into a small sauce pan, warm and stir until well blended.  When ready to serve, flatten the cheese ball somewhat and pour sauce over the top.  Serve with your favorite crackers.

1 Comment

Filed under Louisiana / Cajun

Gumbo Shop’s Crawfish Etouffee Recipe

If you get a chance, check out this wonderful blog:  GoNOLA    http://www.gonola.com/

GoNOLA Recipe Of The Week: Gumbo Shop’s Crawfish Etouffee

by Amanda Raborn on February 17, 2013

630 St Peter St
New Orleans, LA 70116

It’s crawfish season around here and I couldn’t be more happy about it. As soon as they’re back, I’m first in line for some Crawfish Etouffee, but for those of you who aren’t as fortunate to have a place to get it on every corner, the Gumbo Shop has graciously shared their recipe for all to enjoy. Thankfully, it’s quite simple and you don’t have to be a master chef in the kitchen to be able to whip this up. I do highly recommend you add a loaf of French bread into this ingredient list for soaking up the sauce once you’re finished with the dish. You will be glad you did. Enjoy!

Ingredients

Image courtesy of Louisiana Kitchen & Culture

1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoon minced garlic
1/2 teaspoontsp basil
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
1 teaspoon paprika
1/2 teaspoon Tabasco sauce
1 1/4 cup shrimp stock or chicken stock
1 lb peeled crawfish tails
1/2 cup thinly sliced green onions
1 tablespoon chopped parsley

Method

Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter.

Add the chopped onion, celery and bell pepper. Cook until the onions are translucent and the celery and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika and cook for 2 minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil.

Add the crawfish tails, green onions and parsley.

Simmer for about 5 minutes, stirring occasionally.

Serve over steamed rice.

2 Comments

Filed under Louisiana / Cajun

Hot Bleu Cheese Dip

7 slices bacon

2 cloves garlic, minced

4 ounces bleu cheese, crumbled

1 (8 ounce) package cream cheese

1/4 cup half and half

2 tablespoons chopped chives

Toasted almond slices

Cook bacon until brown and crispy – crumble.  Combine garlic, cheese and half and half. Fold in bacon and chives.  Place in a baking dish which has been coated with nonstick vegetable spray.  Bake in pre-heated 350 oven for 30 minutes.  Top with toasted sliced almonds and serve with crackers.

1 Comment

Filed under Louisiana / Cajun

Super Bowl Menu

Natchitoches Meat Pies, Boil Shrimp with Horseradish Cocktail Sauce, Mediterranean Pasta Salad with grilled artichokes, Bite Size Sausage Balls, Caramelized Onion Dip with crudités and potato chips, Sweet Potato Fries with Honey Mustard Dip, Cheesy Spinach and Artichoke Dip with Pita Chips. Dessert: DoDo Balls and King Cake   Beverages: Almond Iced Tea and the usual super bowl spirits.

1 Comment

Filed under Autumn, Beef, Beverages, Breads, Breakfast, Brisket, Cakes, Candy, Celebration, Cheese, Chicken, Cookies, Dessert, Dip / Spread / Sauce / Seasoning, Entree, Fish / Seafood, Holiday, Louisiana / Cajun, Mexican, Pasta, Pies, Pork, rice, Salad, shrimp, Side Dishes / Vegetables, Soup, Spring, Summer, Winter

White Rotel Dip – WARNING this dip is ADDICTIVE!

As you watch fireworks this holiday, you will want to try this delicious variation on the traditional Rotel Cheese Dip. Be careful, it’s ADDICTIVE!

2 cans Rotel Original Diced Tomatoes and Green Chilies
2 – 8oz. packages of Cream Cheese
1 lb. sausage, browned (The kind in the tube…like Jimmy Dean brand. You may use regular or spicy depending on your taste. I use regular.)

Brown sausage in sauce pan, drain drippings. Add Rotel and cream cheese cooking on medium until cheese is melted and fully combined. Serve hot and eat with Frito chips.

Leave a comment

Filed under Autumn, Celebration, Cheese, Dip / Spread / Sauce / Seasoning, Holiday, Louisiana / Cajun, Mexican, Pork, Spring, Summer, Winter

Hooters’ Hot Wing Dip

Last night my husband and I went to a birthday party of a dear friend.  At this party we met a lot of new people who I feel will become great friends; they were so much fun! 

One of my new friends, Leigh Ann Jacobs, brought this delicious dip – my husband loved it.  I just have to share it with you all.  Thanks Leigh Ann!

4 – 8 ounce packages of cream cheese

1 package of Ranch Dressing mix

2 chicken breast, chopped

1 bottle Hooters’ Hot Wing Sauce – USE HOT ONLY

2 cups cheddar cheese, grated

You make this dip in 2 layers.  Mis the cream cheese and Ranch dressing packet.  Layer, 1/2 of the cream cheese mixture on bottom of baking dish, top with 1 chicken breast – chopped, 1/2 bottle Hooters’ Hot Wing sauce, and 1 cup of the cheese.  Repeat for next layer.  Bake at 350 until dish is bubbly and cheese melts.  Eat with Frito corn chips.

3 Comments

Filed under Celebration, Chicken, Dip / Spread / Sauce / Seasoning, Uncategorized

Pie Crust – perfect, flaky everytime

This fool-proof, easy pie crust recipe ensures a perfect, flaky crust every time.  I usually make the double-crust pie amount so I can have enough dough left over to cut it into strips, add butter, cinnamon and sugar and bake.  Do you remember your mom doing this? 

For one single-crust pie or 4-6 tart shells:

1  1/2  cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

4 to 5 tablespoons cold water

For one 8, 9, or 10 inch double-crust pie or for two single-crust pies:

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water

Sift flour and salt together, cut in your shortening until it’s the texture of cornmeal.  I do this by hand.  Add the water and mix by hand until it forms a ball.  (You can also do this entire process in your Kitchen Aid mixer – just as easy.) If you are making the double crust amount, slit in half – two balls of dough.  Flatten the ball on a lightly floured surface, roll from the center to the edge until about 1/8 inch thick.  If your recipe calls for a bake pie crust, use a fork to prick holes in the crust before baking.  If your recipe doesn’t call for a bake pie crust, don’t prick the crust – it will leak!

Bake 400 degrees until golden brown or about 10 minutes.  HINT:  put ice cubes in your water to make it very cold – this makes it easier to mix your dough.

1 Comment

Filed under Louisiana / Cajun