Lemon Prosecco Summer Drink

This  is a great way to cool off on a summer evening.

Add the following ingredients:

Two Scoops of Lemon Sorbet

Fresh mint

Twist of lemon

Sparkling, cold Prosecco of your choice – fill your glass!

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Kool-Aid Popsicles

It’s been especially hot this summer and these popsicles are a great way to cool off!

3 cups boiling water
3 cups cold water
3/4 cups sugar
1 pack Kool-Aid
1 box Jell-O

Mix Jell-O, Kool-Aid and sugar in large bowl. Add hot water, stir until well mixed.
Add cold water. Pour into 5oz. paper cups and freeze. Or if you have your own popsicle molds, that works too.

You can use any flavor Jell-O and Kool-Aid.

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Cajun Corn Salad – Court of Two Sisters – New Orleans

Shared by Court of Two Sisters in New Orleans, LA

If you’ve ever been to New Orleans and had the pleasure of eating at the Court of Two Sisters, then you’ve probably had this corn salad.  It’s refreshing and so flavorful.  The recipe makes a lot, but keeps well.  Sometimes I grill my corn to add another layer of flavor.

CAJUN CORN SALAD
Ingredients
1 qt. Cooking Oil – (I use olive oil.)
1 qt. Mayonnaise
1 tbsp. Fresh Cilantro, minced
3/4 cup Sour Cream
1/4 cup Garlic, minced
1 tsp. Chili Powder
1/2 tsp. Ground Black Pepper
1 1/2 tsp. Cayenne Pepper
3 each Juice of Limes
1/2 cup Parmesan Cheese
1 tsp. Kosher Salt
24 heads Whole Corn

Remove the husks and silk from the corn. Rinse corn clean and allow to dry. Place whole corn on baking pan and rub in cooking oil. Roast corn at 450 degrees until brown. Remove kernels from cob and mix with remaining ingredients. Yield: 1 gallon

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Jezebel Sauce

I’ve had several people ask me for this recipe lately.  It’s simple to make and keeps very well.  Serve over cream cheese (with Ritz crackers) as an appetizer or as a sauce for pork or lamb.  I like to eat it on ham sandwiches in lieu of mustard or mayo.

1 (1.2 ounce) can dry mustard

1 (4 ounce) jar prepared horseradish

1 (16 ounce) jar pineapple preserves

1 (16 ounce) jar apple jelly

Stir mustard and horseradish together in a medium bowl.  Add preserves and jelly and mix until thoroughly blended – do not use a mixer – mix gently.  Cover and refrigerate until ready to use.  This sauce will keep in refrigerator for several months.

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Jalapeno Rice

Shared by Tracey Patrick Blanchard

This recipe is mouth watering and easy to throw together.  Combine all ingredients into a shallow casserole.  Bake 350 for about 15 minutes – or until heated through.

3 cups of cooked rice

2 cups of cottage cheese

1 cup mayonnaise

1 bunch of chopped green onions

2 cups shredded cheese

Salt and pepper to taste

Chopped pickled jalapenos – to taste

 

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Ginger-Lime Marinade for Chicken or Salad Dressing

Ginger-Lime Marinade For Chicken Recipe – Food.com

 

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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 Weed:  Gumbo Shops Crawfish Etoufee

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.

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