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

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, lamb or chicken.  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.

I like to store this in small vintage mason type jars and give as gifts.

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

 

Ginger-Lime Marinade for Chicken or Salad Dressing

Ginger-Lime Marinade For Chicken Recipe – Food.com

Summertime is so hot in Texas and especially so this year.  I was searching for a marinade recipe that contained Ginger and wasn’t too heavy.  I found this recipe on Food.com and it’s really delicious and zesty.  My chicken was tender and full of flavor.  I doubled the recipe and use some of the mixture for salad dressing.

Ingredients

• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 2 tablespoons fresh lime juice
• 2 tablespoons grated fresh ginger
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1 lime zest

Directions

1. Mix all the ingredients together and marinate the chicken for at least 2 hours.

 

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.

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.

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, cut portions 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.

Shrimp Tacos with Spicy Cream Sauce

This is a quick and easy summer recipe.  My sweet friend, Céire Smyth Martínez and I are always sharing recipes or talking about cooking.  She is a fabulous cook and we enjoy going to the farmer’s markets together.  Thanks for sharing this delicious recipe Céire!

1 (16 oz) container sour cream (you may use fat-free)
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground red pepper, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground cinnamon
3/4 cup water (I use a little less)
1 pound med-size shrimp
3 tablespoon orange juice
2 garlic cloves, minced
2 teaspoon olive oil
2 avocados, chopped
8 (6 inch) corn tortillas, warmed

Optional:  Add chopped cilantro ‘I LOVE IT!’ or you can add a little slaw.  Your options are endless!

Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt and cinnamon. Add water, stirring until smooth. Cover and chill until ready to serve.

Peel and devein shrimp. Combine remaining seasonings in a shallow dish; add orange juice and shrimp, turning to coat. Cover and chill for 15 minutes. Remove shrimp from marinade, discarding marinade.

You may grill your shrimp at this time if you prefer.  Or, you can chop your uncooked shrimp, first, sauté garlic in hot oil in a large skillet over med-high heat 1-2 minutes. Add chopped shrimp and cook 5 minutes or just until shrimp turn pink. Either way you cook the shrimp – IT’S DELICIOUS!

Serve with sour cream mixture and avocado in warm tortillas.  This is an easy dish to take for a summer outing.

Quick Summer Pasta Salad

This is a pasta salad that you can made on the run.  All of the ingredients are readily available in your local deli – so if you are on the run and don’t have a lot of time – this is a quick and delicious summer pasta salad to take. It’s bursting with flavor and can also be made ahead of time. 

Sue Patrick Richard and Tracey Patrick Blanchard shared this recipe – they are excellent cooks! 

16 ounces of Pasta – tri color is pretty or my favorite, Castellana Trecce Dell’orto
Chop 1 small red onion
Chop 2-3 cucumbers
Shred 2 cups cheddar cheese – I prefer to shred my own.  The pre-shredded is too dry. 
1 – 12 ounce bottle ranch dressing or you can make a batch of Ranch dressing and use 1 and 1/2 cups.
Chop 1 tomato or use grape tomatoes – as many as you like
Kalamata olives – as many as you like

Add 1/4 cup chopped or torn Basil

Almost 1 jar of McCormick Salad Supreme Seasoning (contains Romano cheese, salt, sesame seed, poppy-seed, celery seed, paprika, garlic, black pepper and red pepper.)
Optional:  Add grilled shrimp or grilled chicken

Cook pasta – drain and cool.  Add onion, cucumbers, cheese, tomatoes, olives, and dressing.  Mix well.  Cover the top with a healthy amount of Salad Supreme Seasoning and then set your chicken or shrimp on the top of the seasoning.  Keep in the refrigerator until ready to serve.  Right before serving toss salad and serve.  If the pasta has absorbed too much of the Ranch dressing, you can add a little more at this time.

 

Margarita Pie

This is an easy summer pie recipe that can be made ahead of time.  Keep one in your freezer for surprise guests.  Tracey Patrick Blanchard shared this refreshing pie recipe.  Thanks Tracey!

1 and 1/4 cups crushed pretzels
1/4 cup sugar
6 tablespoons melted butter

Mix ingredients together and press into glass or ceramic pie pan to form the crust.

1 can condensed milk
1/2 cup key lime juice
1 envelope lemon lime unsweetened Kool-Aid
2 and 1/2 cups Cool Whip or whipped cream

Mix all ingredients together and pour over pretzel pie crust.  Cover with plastic wrap and put in freezer until ready to eat.
Remove from freezer about 30 minutes before serving.  Add remaining Cool Whip or whipped cream on top before serving