ORANGE CREAMSICLE CAKE

Orange Creamsicle Cake!

Ingredients

For the Cake
• 5 eggs
• 3 cups self rising flour
• 3/4 lb butter, softened (3/4 LB of butter equals 3 sticks)
• 3 cups sugar
• 3/4 cup carbonated orange soda beverage, any brand
• 1/2 teaspoon Salt
• 2 drops Orange Food Coloring (optional)
• 1 Tablespoon Orange Zest 
For the Glaze
• 3 cups confectioners sugar
• 1/4 cup Orange soda
• 1 Tablespoon Orange Juice
• 1 teaspoon Orange Zest
NOTE; you need to use a LARGE bundt pan or a tube pan for this recipe. Do NOT fill more than more than two-thirds full because it does rise more than a regular cake due to the soda added. You will have extra batter, so I usually use it to bake cupcakes.

Instructions

1. Mix butter and sugar together for about 10 minutes.
2. Add in your eggs-1 at a time, beating after each is added in.
3. Add in flour, salt, zest & food coloring.
4. Fold in your orange soda of choice.
5. Pour into well-greased 12-cup Bundt pan or large 12 cup or more tube pan
6. Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set
7. Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top
To get the DEEP orange color that dips into the center, you see on my cake, I used a separate bowl (once all batter was ready to be poured into the pan) removed about one cup of the batter, placed it in the bowl and added an extra drop of orange food coloring and a little pinch more orange zest, I then poured this FIRST, into my pan, before added the rest of the batter. (this is optional)
Glaze Instructions
8. Combine all the glaze ingredients in a small bowl and whisk until the glaze is pretty thick
9. thick, adding more or less liquid/powdered sugar so you can get the correct consistency
10. Drizzle glaze all over the cake

HAM AND PARSLEY TERRINE

HAM AND PARSLEY TERRINE


This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.


This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.


SERVES 6-8
Ingredients


2 small onions, peeled and studded with 3 cloves each


3⁄4 cup finely chopped flat-leaf parsley leaves, stems reserved


10 black peppercorns


4 unsmoked ham hocks (about 4 lbs.)


3 carrots, halved crosswise


2 ribs celery, halved crosswise


2 bay leaves


2 fresh thyme sprigs


1 (750-ml) bottle dry white wine


1 oz. gelatin


Kosher salt, to taste


1 3⁄4 lb. unsmoked cooked ham, cut into 3⁄4" cubes


2 shallots, finely chopped


1 clove garlic, finely chopped
Instructions


Put onions, parsley stems, peppercorns, hocks, carrots, celery, bay leaves, thyme, wine, and 9 cups water into an 8-qt. pot; boil. Lower heat to medium-low; simmer for 2 1⁄2 hours. Strain broth through a coffee filter–lined sieve into a 2-qt. pan; boil until reduced to 4 cups. Chill 1 1⁄2 cups broth and sprinkle in gelatin; let rest 10 minutes without stirring. Whisk gelatin mixture into remaining broth and season with salt; chill until aspic just begins to set, 8–12 minutes.


Combine chopped parsley leaves, ham, shallots, and garlic in a bowl. Line a 1 1⁄2-qt. terrine mold with plastic wrap; add ham mixture. Pour in reserved aspic. Cover with plastic wrap; place a rectangular piece of cardboard, cut to fit inside rim, on top of terrine. Place 3 unopened soup cans on top; chill terrine until set, 1–2 days. To serve, uncover terrine and lift out of mold. Invert onto a cutting board; slice and serve with Dijon mustard, bread, and cornichons, if you like.

TURTLES

Chocolate Caramel and Pecan Turtle Clusters

Time: 40 min hands on + 20 min to cool and set Yield: about 40 clusters ***NOTE: I used my homemade caramel recipe for these clusters. I only made half a batch of caramel, as the ingredients below indicate. I've got to think about my health you know. Consuming 80 Turtle Clusters could kill a person. Dead. Dead as a door nail! However, if are making Turtle Clusters for the masses please feel free to double this recipe. It will turn out very well.*** 2 1/2 C pecans 1/2 C butter (I use salted) 1 C brown sugar 1/2 C light corn syrup 7 ounces sweetened condensed milk (1/2 of a 14 ounce can) 1/2 t vanilla 1 (12 ounce) package milk chocolate chips 1/2 t shortening (I use butter flavored Crisco) 1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes. 2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster. 3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.  4. Stir in 1/2 teaspoon vanilla. 5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You'll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together. 6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval. 7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together. 8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon. 9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container. Enjoy! Caramels! Rich and Buttery www.jamiecooksitup.blogspot.com Time: 40 minutes plus about 1 hour to wrap  Yield: 1 jelly roll pan (about 130 caramels) Recipe from Our Cooking Cafe 1 cup butter 2 cups packed brown sugar 1 cup light corn syrup 1 can (14 oz) sweetened condensed milk 1 tsp vanilla extract 1. Melt the butter in a large sauce pan. 2. Add your brown sugar. Stir it all around until it dissolves. 3. Add the sweetened condensed milk. Anyone every tried a little taste of sweetened condensed milk plain, in all it's glory? Wow. It will send shivers of joy down your spine, I tell you. It's one great taste of comfort and joy...comfort and joy. 4. And the corn syrup. 5. Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring. 6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. HOWEVER...I have found candy thermometers to be a bit sensitive and inaccurate at times. Most of the time when I make candy I don't even use one. There is a little trick I will  show you. Ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation....you are good to go! If not, cook for a bit longer.  7. Remove your caramel from the heat and add some vanilla. Stir until well combined. 8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.  9. I like to cut them with a pizza wheel. Scissors also work well. 10. Cut yourself up some wax paper and you are set to wrap your fabulous caramels...rich and buttery. You are going to make someone very happy with these! Happy Candy Making!

MEXICAN. COLESLAW

Mexican Coleslaw


Prep time
15 mins
Total time
15 mins

Taco Salad meets coleslaw in this deliciously creamy Mexican Coleslaw! Packed with flavor and perfect for summer cookouts!
Author: Cathy Trochelman
Serves: 8-10
Ingredients
1 (14 oz.) bag coleslaw mix
½ c. red pepper, diced
½ c. black beens, rinsed and drained
½ c. grilled corn
½ c. minced cilantro
1 jalapeno, seeds removed and finely diced
¾ c. mayo
¼ c. sour cream
½ package taco seasoning
2 Tbsp. lime juice
Instructions
In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.
Add mayo mixture to coleslaw mixture and stir to combine.

CRAWFISH PASTA SALAD

Using crab boil, a Cajun’s favorite seasoning , this pasta serves up a unique flavor. This dish can be served hot or cold. It can also be used as the main dish.
Ingredients
1 bag 12 ounce size of Rotini noodles
1 pound crawfish tails
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup ketchup
tobasco to flavor
Zatarin crab boil
salt to taste
Directions


Boil the rotini noodles according to package directions. Drain and set aside.

In a separate pot, season water with crab boil and add crawfish. Bring to a boil, remove from heat. Let the crawfish soak in the seasoned water. This way the crawfish can absorb more flavor. Drain before combining with other ingredients.

In a glass bowl, make a dressing with the mayonnaise, ketchup and Tabasco. Toss in the noodles, celery, and crawfish. Serve warm or refrigerate and serve cold.

CRAWFISH MAC AND CHEESE

2 1/2 cups milk, divided
1 large onion, chopped and divided
1 bay leaf
12 ounces uncooked tube-shaped pasta
2 cups crawfish tail meat
2 tablespoons chopped garlic
3 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 cup shredded Fontina cheese
1/2 cup shredded Gruyere cheese
2 teaspoons truffle oil or extra virgin olive oil
1/2 cup Panko breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon garlic powder
1 tablespoon olive oil
1/2 teaspoon red cayenne pepper (optional)


Heat two cups milk, one-half of the chopped onion, and the bay leaf in a large saucepan until tiny bubbles form around the edges; do not boil.


Cover and remove from heat; let stand 15 minutes.


Cook pasta according to package directions; drain.


While milk is resting, heat a large non-stick skillet coated with cooking spray over medium heat. Add the remaining chopped onion, cook, stirring frequently until golden.


Add in crawfish tail meat and minced garlic and cook, stirring constantly for 4 minutes.


Strain milk mixture through a colander over a bowl; set solids aside. Combine remaining 1/2 cup milk, salt, and flour in a small bowl or measuring cup, stirring with a fork until well blended.


Gradually stir the flour mixture into crawfish mixture adding the onion solids, stirring constantly; bring the mixture to a boil, cook 1 more minute. Add red pepper if using.


Remove from heat; allow to cool and thicken slightly.


Gradually add Fontina and Gruyere cheeses, stirring until cheeses melt.


Stir in the cooked pasta and truffle oil and then spoon the mixture into a 9×13 glass or ceramic baking dish.


Combine Panko , Parmesan cheese, and garlic powder in a small bowl. Drizzle with olive oil; combine with a fork until crumbs are moist. Sprinkle breadcrumb mixture over pasta.


Place dish on the middle rack in 375 preheated oven; bake 15-20 minutes or until top is golden brown and casserole is bubbly. Serve warm.


Mild Provolone, Gruyere, and Gouda cheeses may be substituted for Fontina Swiss cheese and Jarlsberg,may be substituted for Gruyere.

CRAWFISH CORNBREAD

Cornbread is a favorite throughout America, though you will find different versions of it in different parts of the country. In the North, where the corn muffin holds the distinction as the official state muffin of Massachusetts, it tends to be sweeter and more cake-like. In the South it tends to have a fuller texture. In the Southwest you’ll often find cornbread flavored with chopped chilies and onions. In Cajun Land, they love crawfish, cheese, and pepper among other things.

Ingredients
1 lb crawfish tails (ground meat or sausage may be substituted)
2 cups yellow cornmeal
3 eggs
1 (15 oz) can cream style corn
1 1/2 cup cheddar cheese, grated
3/4 cup onion tops or chives
2 jalapeno peppers, finely chopped
1 onion, finely chopped
1/2 cup bell peppers, finely chopped
1/2 tsp baking soda
1 tsp salt
1/2 cup oil
3 tsp baking powder
1 cup milk
Directions


Sauté onions and bell pepper in a small amount of butter until the onions are transparent. Add jalapeno peppers and set aside.

Mix together all other ingredients, except crawfish. Add in cooked onions and peppers. Then stir in crawfish or meat.

Pour into a lightly greased 13x9 inch pan and bake in a 400 degree oven for 35 to 40 minutes.

COLD SHRIMP DIP

A favorite cracker dip found at many Cajun weddings and parties.


Ingredients  

2 ounces package of cream cheese
2 cups shrimp, boiled and chopped small
1/4 cup each: bell pepper, onion, dill pickle, and celery
1 cup mayonnaise
Dash of lemon juice
Garlic powder, salt and pepper to taste
Directions


Mix cream cheese and mayonnaise in food processor until smooth. Blend in the rest of the ingredients.

Serve cold with crackers or chips of your choice.

CATFISH SAUCE PIQUANT

1 onion, chopped
1 bell pepper, chopped
2 stalks celery, finely diced
1/2 stick margarine
1 (10 oz) can Rotel Brand tomatoes
2 heaping tablespoon of roux
1 (8 oz) can tomato sauce
3-4 lbs of catfish filet
Water or stock
Salt to taste
In a medium saucepan, sauté the onion, bell pepper and celery in the margarine until tender.
Add the Rotel tomatoes and smother down (cook more) for 5 to 10 minutes. Add the roux and mix well.

Add the tomato sauce. Also enough water or stock to make the mixture not too thick and not too runny. Simmer for 35 to 40 minutes.
After 40 minutes, add the filets and cook another few minutes. Catfish doesn't take long to cook.
Season with salt and more pepper to suit your taste. Serve over hot rice. Add a piece of Jalapeno cornbread and you have another Cajun classic.
You can use this as your basic piquant recipe and add chicken, fresh sausage, meatballs and shrimp or any meat you desire.

CHRISTMAS PEPPER CHUTNEY

4 large red peppers, cut into 1/2 inch dice
2 jalapeno, seeded and finely chopped
4 cloves garlic, finely minced
1 1/4 cup cider vinegar
1 cup light brown sugar
1 cup granulated sugar
1 cup golden raisins
1/2 cup finely chopped crystallized ginger
Directions


Place and combine all ingredients in a 4 quart microwave safe casserole dish.

Cook, uncovered on the High setting until thickened; about 45 minutes.

Cool slightly, seal and spoon into decorative jars. Cool completely and keep refrigerated.

You could cook this on your stovetop. Cook until thickened over medium heat.

CHEESY CORN MAQUE CHOUX

I had often wondered what “maque choux” meant in French. My friend, Howard, was smart enough to inform me that macque choux was the native American Indian word for corn. Cajuns took these words to the limit. They prepare a great variety of many corn dishes.
Ingredients
1 frozen 12 oz package sweet corn, thawed
1 can Ro-Tel diced tomatoes
1 small block Velveeta cheese
1 stick butter
1 small onion
1 bell pepper
2 jalapeños
minced garlic
Directions


Chop vegetables and sauté in butter; add minced garlic.

Add the can of tomatoes with the juice and the thawed corn. Stir well and cook about 5 minutes.

Add cheese (cut into cubes to melt faster). When cheese is melted, remove from stove, stirring constantly. Do not let it stick. Let sit for about 5 minutes before serving.

CHEESY BLACK EYED PEA DIP

1 (15oz) can black-eyes
1/2 teaspoon salt
1 teaspoon garlic powder
1/3 cup diced onions
4 tablespoon chopped jalapeno pepper (no seeds)
1 tablespoon jalapeno juice
8 oz sharp cheddar cheese shredded
1/4 cup (4 tablespoon) butter softened
2 (3oz) cans deviled ham
4 to 6 ounces grated mozzarella cheese for topping
tortilla chips, Frito dipping chips, or pita chips


Heat peas for two minutes then drain liquid.

Lightly mash the black eyes. Stir in the salt, garlic powder, onion, jalapeno pepper. jalapeno juice, Cheddar cheese and butter.

Pour into a 9-inch round baking dish or a 5x7 rectangular baking dish.

Bake at 350 degrees for 25 minutes; for a crispy edge bake 30 minutes.

Serve warm with pita, tortilla or Frito chips. Tabasco Sauce compliments this dip.

CATFISH COURTBOUILLION

Great classic dish. A family favorite! Pronounced “Cubion” or “Kubion.” A Cajun fish soup.

6 tbsp salad oil
6 tbsp flour
1/2 cup each of onion and celery, finely chopped
1/2 cup green onions, finely chopped
2 tsp garlic, finely chopped
3 cups peeled tomatoes, coarsely chopped
1 cup tomato puree
1 cup red peppers, finely chopped
1 cup bottled/canned clam juice or fish stock
1/2 cup dry red wine
1 large bay leaf
1/2 tsp sea salt
1/2 tsp lemon pepper seasoning
1/2 tsp ground thyme
1/4 tsp ground allspice
2 1/2 pound catfish, redfish or snapper (fillets or strips)
2 tbsp fresh lemon juice
2 tsp Tabasco, more or less to suit taste
Directions


In a 4 quart or larger pot heat the oil and add the flour to make a roux. Cook over low heat, stirring constantly until dark brown (be careful not to burn it!).

Add both types of onions, celery and garlic...simmer 5 minutes or until soft. Add tomatoes, tomato puree, red peppers, clam juice or fish stock, wine, bay leaf and all other spices EXCEPT for Tabasco and lemon juice. Cook uncovered for 15 minutes, stirring occasionally.

Stir in the lemon juice and Tabasco to taste, reducing heat to low. Add fish and gently bury the fish down into the sauce mixture. Simmer covered for 20 to 25 minutes until fish is flaky or fork tender.

Remove the bay leaf and serve immediately.

CAPPUCCINO in a JAR

2/3 cup instant coffee granules your choice flavor
1 cups powdered non-dairy creamer
1 cup powdered chocolate drink mix
1/2 cup sugar or Splenda or Equal equivalent
3/4 tsp cinnamon
3/8 tsp nutmeg
1 tsp vanilla (optional)
Directions


Put instant coffee and vanilla into a food processor; process to a very fine powder. In a large bowl, combine creamer (Cremora works best), chocolate mix, instant coffee, sugar, cinnamon and nutmeg. Stir together until well mixed. Spoon into two 12 ounce jars.

SQUASH DRESSING

Here is a wonderful use for your summer and fall squash.

1/2 cup onion
1/2 small green bell pepper, chopped
1/2 cup celery
1/2 cup butter
5 cups cooked cornbread
2 cups milk
1 10 oz can cream of chicken soup
3 cups cooked yellow squash
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)
1/4 tsp garlic powder (optional)
1/4 cup chopped scallions (green onions)
1/4 cup chopped parsley (optional)
Directions


Peel, chop, and boil enough squash to make three cups. Drain all water.

Cook cornbread or any favorite brand cornbread mix.

Saute onion, pepper and celery in the butter. Add the cornbread and mix well.

Mix, combining well, the remaining ingredients.

Pour into a greased 13x9x2 casserole dish and bake at 400 degrees for 50 minutes until lightly browned.

SUGARED PECANS

1 lb pecan halves
3 egg whites
1 cup sugar
1/2 cup butter
Dash of salt
Directions


Toast pecans by spreading in one layer on a cookie sheet and baking at 325 degrees until light brown (about ten minutes).

Beat egg whites until frothy. Add sugar and beat until stiff. Fold in nuts.

Melt butter in 10x15 inch jelly roll pan/cookie sheet. Spread nut mixture over butter and bake at 325 for 30 minutes. Watch them carefully as they're easy to burn.

Stir carefully every 10 minutes until light brown (most of the pecans will really have a slightly grayish color).

Keep in a closed container or tin.

CRAB OR MEATBALL STEW

Another Cajun Classic using the basic roux recipe and ground beef from the family boucherie was and is a popular dish used to feed the masses! This same basic stew is also perfect to make for crab instead of meatballs, if you like. Substitute one pound of crab meat and cleaned crab bodies and claws for the ground beef.

Meatballs:
1/2 cup finely chopped onion
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp garlic powder
1/8 tsp cayenne (optional)
1/4 cup green onion, finely chopped
1/4 cup parsley, chopped fine
3 stalks celery, chopped fine
1 bell pepper, chopped (optional)
1/2 cup bread crumbs or crushed cornflakes
1 1/2 lbs ground beef (can mix with ground pork)
Roux:
1 cup flour
3/4 cup vegetable oil (I prefer canola)
1 small onion, chopped
1 stalk celery, chopped
1 small bell pepper, chopped
2 cloves of garlic, minced
1 quart water (approximately)
Directions


Make a roux with the oil and flour. After the roux is made, add the onion, bell pepper and celery to the mixture and sauté for 5 minutes. Add the garlic and cook 3 minutes more. Add the water, stir and mix thoroughly to desired consistency.

Continue cooking over a low fire while you make the meatballs, stirring occasionally. If using crab meat, cook the roux mixture slowly on simmer for 45 minutes. Add the cleaned crabs and crab meat (canned crab will also work) and cook approximately 30 minutes; adding a small amount of water if necessary. Add 1/2 cup each of green onions and parley in the last 10 minutes.

If using meatballs: combine all ingredients for meatballs and roll into golf ball size or larger. The less you work the meat the better the texture and taste will be. You have options as to how to prepare the meatballs. Fry in hot oil until golden brown or bake in oven at 400 degrees in a sided pan or cookie sheet with a lip for 20 minutes or until brown. Either way you cook them, after they're cooked, add the meatballs to the stew and cook over low heat for 20 minutes. Or you can add the uncooked meatballs directly to the stew and cook for 45 minutes or until meatballs are thoroughly cooked.

Serve over rice along with a salad and fresh French bread.

CABBAGE ROLLS

1 cabbage, large
1/2 lb ground beef
1/2 lb ground pork
1/2 cup rice, raw
2 (8 oz) cans tomato sauce
1/2 cup water
1/3 cup lemon juice
1 onion, chopped
2 eggs, beaten
1 (10 oz) can Rotel tomatoes
1 bell pepper chopped
salt and pepper to taste
Directions


Boil 3 quarts of water. Add cabbage and simmer 2 to 3 minutes until the leaves pull off. Drain cabbage and set aside.

For the stuffing, in a large bowl combine ground beef and pork, rice, onion, bell pepper, eggs, salt, pepper and 1/4 cup water. Mix with a fork until blended.

Put one large spoonful of mixture into each cabbage leaf and roll tightly. Place cabbage rolls next to one another in a baking dish.

To make the sauce, in a large bowl, combine tomato sauce, Rotel, lemon juice, 1/4 cup water, salt and pepper. Pour the sauce over cabbage rolls.

Cover the dish with aluminum foil and bake in a 350 degree oven for 1 hour.

CABBAGE CASSEROLE

1 head cabbage
1 large onion, chopped
1/2 cup bread crumbs
2 cloves garlic, chopped
1/2 block butter
1/2 cup bell pepper
1/4 cup half and half cream
1/4 pound grated cheese
salt and pepper to taste
Directions


Boil cabbage until tender. Drain in colander and cut.

Sauté onions, bell pepper, and garlic in butter. Add cabbage and smother (reduce) together.

Add cheese and bread crumbs. Put in a casserole dish and strip top with cheese.

Pour cream over top and bake for 15 minutes at 350 degrees.

BLACK EYED PEA JAMBALAYA

Tasty doesn't even begin to describe this dish. Every bite is an explosion of flavors and it was really easy to put together!

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Ingredients

• 4 ounces tasso sausage, diced into small pieces
• ¼ pound chorizo sausage, sliced in half lengthwise and cut into¼-inch pieces
• ¼ pound smoked sausage, sliced in half lengthwise and cut into ¼-inch pieces
• 1 cup yellow onion, chopped (1 medium onion)
• ½ teaspoon salt
• ¼ teaspoon cayenne
• 4 cloves garlic
• 4 bay leaves
• 5 sprigs fresh thyme
• 3 teaspoons parsley, finely chopped
• 12 cups chicken stock
• 1 pound black-eyed peas
• 1 tablespoon garlic, minced
• ½ pound medium shrimp, peeled, deviened and chopped
• ½ pound long grain rice
• ¼ cup chopped green onions
• Emeril's Essence:
• 2½ 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

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Directions

In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Essence to season. Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm. Emeril's Essence: Combine all ingredients thoroughly.

BLACK EYED PEA GUMBO

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 5 stalks celery, chopped
• 2 cups chicken broth

• 1 cup brown rice
• 4 (15 ounce) cans black-eyed peas with liquid
• 1 (10 ounce) can diced tomatoes and green chiles
• 1 (14.5 ounce) can diced tomatoes
• 2 cloves garlic, finely chopped

Directions

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

SHORT RIBS, CAJUN

Braising as defined by princeton.com means to cook by browning in fat and then simmering in a closed container. Many Cajun beef and pork dinners and suppers are cooked this way.
Ingredients
2 pounds beef short ribs
3/4 cup flour
2 tsp salt
1/4 tsp black pepper
2-3 cups water
1 medium onion
1 tbsp Worcestershire sauce
2 tbsp white vinegar
2 tbsp oil or shortening
Directions


Salt and pepper the beef ribs. Then roll and coat the beef ribs in flour. Place the oil in a heavy roaster and brown the ribs. Add the onions, water, vinegar and Worcestershire sauce. As an option add 1 chopped bell pepper, 2 stalks chopped celery, red pepper and garlic. There should be enough water to cover the ribs. As the Cajuns would say at this point, "you let the meat cook down"; actually it is the water that will evaporate and the meat cooks in the process.


Simmer, covered just at boiling for 2 to 3 hours or until ribs are tender. Watch it and stir and skim off the fat as needed. You may need to add a little water towards the end to prevent sticking or burning. Cover the pot at the beginning of the cooking cycle and then in the last half hour of cooking, remove the lid and get the ribs brown again. Add water as needed. Great Gravy!


I have also placed the ribs in a 350 degree oven and let them bake covered until tender. As another option, you could add 1 small can tomato paste, 1/2 cup ketchup, 1/2 cup light brown sugar, 1/2 cup white vinegar, and 2 tablespoons yellow mustard.

SMOKED BRISKET IN THE OVEN

Although it appears that this dish is time consuming, it hardly needs any attention once it starts to bake. The flavor of this dish makes it worth the effort.

Ingredients
liquid smoke
red and or black pepper
salt to taste
paprika to taste
garlic salt to taste
celery salt to taste
onion salt to taste
brown sugar
nutmeg
Brisket (1/2 to 3/4 pound per person)
bar-b-cue sauce of choice or Sandra's recipe on this site


Marinate the brisket 4 to 12 hours in a foil-lined pan with liquid smoke, pepper, and salt.

Combine remaining ingredients to make a seasoning salt.

After marinating, sprinkle the seasoning salt over the brisket.

Seal in foil and bake 2 hours at 300 degrees, or 3 to 5 hours at 200 degrees. Loosen foil to brown, while basting to keep moist. Remove from oven and cover with BBQ sauce.

HONEY JALAPEÑO SALAD DRESSING

This Honey Jalapeno Dressing is sweet, creamy, and spicy! Not to mention it can be made in 5 minutes!

INGREDIENTS
2 cloves garlic
1½ cups sour cream
1 medium jalapeno, seeds removed
1 tablespoon honey
2 tablespoons cilantro
3 tablespoons lime juice




INSTRUCTIONS
In a blender combine all of the ingredients and pulse for 30 seconds. Stir with a spatula making sure to scrap the remnants towards the bottom. Pulse for another 30 to 60 seconds to make sure the dressing is blended and clump free. Store in the fridge until ready to serve

ASIAN GARLIC NOODLES

ASIAN GARLIC NOODLES
YIELD: 4 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES


Easy peasy Asian noodle stir-fry using pantry ingredients that you already have on hand. Quick, no-fuss, and made in less than 30min!

8 ounces spaghetti
12 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
1 red bell pepper, diced
2 zucchinis, diced
1 carrot, grated
2 tablespoons chopped fresh cilantro leaves
FOR THE SAUCE
1/3 cup reduced sodium soy sauce
3 cloves, garlic, minced
2 tablespoon browns sugar, packed
1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste*
1 tablespoon oyster sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

DIRECTIONS:

BOUDIN

Classic boudin with pork livers added.

Ingredients
5 lbs pork meat, chopped (pork butt roast is a good choice)
2 lbs pork livers
3 cups rice, steamed
4 onions, chopped
2 bunches green onion tops, chopped
3 tbsp parsley flakes
3 tbsp celery flakes
2 tsp salt or to taste
3 tsp black pepper and 1 tsp red pepper -more or less to taste

Directions


In a large saucepan or Magnalite roaster, combine the pork, liver, and enough water to cover the meat; approximately 8 cups water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork is tender, approximately 1 1/2 hours. Once meat has cooled, either de-bone, chop or grind as preferred (do not drain the liquid in the pan, you'll use it in the next step). Set the meat aside.

Cook onions until tender in the same water the meat was cooked in. (Some cooks will add one large chopped bell pepper and two chopped celery stalks to the onion mixture). cook until the vegetables are tender.

Add meat, remaining seasonings and the green onions and cook another 15-20 minutes until most of the water is gone. Add cooked rice, stir well. Add more seasoning, if needed.

Stuff mixture into casings and boil each boudin link in hot, but not boiling, water for 12 minutes to cook casing.

BOILED COOKIES

A fun and easy no bake cookie! Lots of memories of my Mamon, Lou Guidry, from Crowley, Louisiana making these.

Ingredients

• 1 stick butter
• 4 cups sugar
• 1/3 cup cocoa
• 1 cup milk
• Dash salt
• 6 cups quick oats
• 3 tbsp vanilla
• 1 cup peanut butter
• 3/4 cup pecans

Directions

Mix butter, sugar, cocoa, milk and salt. Bring to a boil, and let it boil for 3 minutes, then remove from heat.

Mix quick oats, vanilla, peanut butter and nuts in a separate bowl. Stir into chocolate mixture.

Drop by spoonfuls onto waxed paper. Makes 4-5 dozen.

BLACK EYED PEA SOUP WITH CORNBREAD DUMPLINGS

Black-Eyed Pea Soup With Cornbread Dumplings – the cornbread dumplings can be used for other dishes.

Ingredients
2 1/2 cup dried black eye peas or 6 cups cooked
6 cups water
3 large onions sliced thin
6 garlic clove minced
1 cup minced celery
1 can 28 oz tomatoes
1 can 6 oz tomato paste
1 bunch chopped fresh parsley
salt and freshly ground pepper to taste
1 cup corn meal
1/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 egg whites lightly beaten
1/2 cup milk

To make soup: Sort and rinse the peas and soak them overnight in water. Drain and rinse the peas again and place them in a large Dutch oven with water, onions, garlic, and celery adding additional water to cover if necessary.

Bring to a boil; reduce heat. Simmer until peas and vegetables are tender, about 45 minutes to an hour.

Add the tomatoes and tomato paste. Continue to simmer for 15 minutes. Add parsley, salt and pepper. If dumplings are used, they may be added to the soup pot at this point or may be placed in individual serving bowls and the soup ladled over them.

To make the dumplings: Preheat oven to 375 degrees. Combine all ingredients in a large mixing bowl. Drop the batter by spoonfuls onto a greased cookie sheet. Bake for 13 to 15 minutes until browned. This soup freezes well. Dumplings may be frozen separately or in the soup.

NO COOK CORN DIP

Ingredients

• 3 cans sweet corn & diced peppers, drained 11oz size
• 1 can 7oz chopped green chilies
• 1 can 6oz chopped jalapeno peppers, drained and liquid added to taste
• 1/2 cup chopped green onion
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 tsp garlic powder
• 16 ounces shredded sharp cheddar
• salt and pepper to taste

Directions

In a large bowl, mix all ingredients. Chill two hours to overnight.

Serve with your favorite chips for scooping. Makes 6 cups.

BEER SPICE BREAD

I made this bread and took it to work. Everyone raved about how good it was!
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cup plain flour
1 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup beer
1/2 cup pecans, chopped
Directions


Preheat oven to 375 degrees. Grease and flour a 9x5-inch loaf pan.

Sift together flour, baking powder, nutmeg, cinnamon, baking soda and salt. Set aside.

In a large bowl, cream the butter and sugar, mixing well. Add eggs and beat.

Add in flour mixture, alternating with beer, and mix well to combine.

Fold in the chopped pecans.

Pour into a loaf pan. Bake at 375 degrees for 40-50 minutes, or until a toothpick inserted into the cake comes out clean.

BEER PUFFS FOR DIP FILLING

Filling puff pastries with crab, shrimp or crawfish dips has always been a party and wedding favorite. These are so light and wonderful tasting.
Ingredients
1 cup beer
1/4 pound butter
1 cup sifted flour
1/2 tsp salt
4 eggs
Directions


In a medium saucepan bring beer and butter to boil. When butter melts, add flour and salt all at once. Cook over low heat, stirring until mixture leaves sides of pan. Remove from heat; beat in 1 egg at a time until dough is shiny.

Drop by teaspoonfuls 1 inch apart on buttered baking sheet.

Bake 10 minutes at 450 degrees F. Reduce to 350 degrees F.; bake 10

minutes longer, until browned and free from moisture. Cool, split, and fill with crabmeat, shrimp dips or other desired filling.

CRAWFISH CASSEROLE

2 pounds peeled crawfish tails or shrimp
1 can cream of mushroom soup
1 can French onion soup
1 can Rotel Tomatoes w/mild chilies
1 stick butter
1 cup cooked rice
1 cup grated Monterey Jack Cheese
Garlic to taste
Directions
Note on the crawfish: You can use 2-3 lbs of peeled crawfish tails. If peeling the crawfish tails yourself, try to reserve as much of the fat and juice as possible from the heads before discarding.



Melt butter. Lightly brush bottom of a 13x9 baking pan with butter.

Mix all remaining ingredients in pan and bake in a 350 degree oven for 20-30 minutes, or until cheese is melted.

2-2-2-1 BACHELOR DIP

A word on this dip: The longer left in the fridge the better. One day is good; the next day is better; and one week later it is “Oh my God, how good”! The secret is to have it last that long.

2 cups pecans
2 (8 oz) packages cream cheese
2 cups scallions/green onions
1 jar red Tabasco pepper jelly



Mix all ingredients; process in a blender/mixer until all the ingredients are real finely chopped. The dip will be khaki in color; serve with your favorite chips and drink.

Chill. Remember - The longer left in the fridge the better. One day is good; the next day is better; and one week later it is "Oh my God, how good"! The secret is to have it last that long.

PINEAPPLE COCONUT RICE

A delightfully sweet rice side dish that pairs wonderfully with so many Asian mains like Thai meatballs, a spicy curry or stir fry.
Ingredients
2 cups long grain rice
400 ml. (13oz.) can light coconut milk
1 cup pineapple juice from the pineapple
1 cup water
½ tsp. salt
1 cup pineapple tidbits
⅓ cup shredded toasted coconut
2 Tbsp. cilantro
Instructions
Add rice to rice cooker along with the coconut milk, water, pineapple juice and salt. Cook according to rice cooker for desired time. Once the rice is done add the pineapple and coconut and toss. Serve immediately topped with cilantro.

LEMON ROSEMARY CREAM CHEESE CAKE

YIELDS 8-12


FLUFFY LEMON-ROSEMARY LAYER CAKE
25 minPrep Time
25 minCook Time
50 minTotal

Ingredients
For the Cake
2 & 1/2 cups cake flour, plus extra for dusting pans
1 & 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 3/4 cups sugar (divided)
10 tablespoons unsalted butter, melted and cooled slightly
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 TBSP lemon zest
1 TBSP fresh rosemary, minced
6 large egg yolks, room temperature
3 large egg whites, room temperature

For the Lemon Cream Cheese Frosting
8 oz. cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened
1 TBSP lemon zest
2 TBSP lemon juice
1 tsp vanilla
2 & 1/2 cup confectioners sugar



For the Cake
Preheat oven to 350F. Grease two 8" or 9" round cake pans. Dust pans with flour and tap out excess any excess.
In a large bowl whisk together flour, baking powder, baking soda, salt, and 1 1/2 cups sugar. In another bowl whisk together the melted butter, buttermilk, oil, vanilla, lemon zest, rosemary and egg yolks.
For the meringue: In the bowl of your stand mixer fitted with whisk attachment, beat egg whites at medium speed until foamy. With machine running, stream in the remaining 1/4 cup sugar. Beat at high speed just until stiff peaks form. Gently transfer to a bowl and set aside.
Add flour mixture to the empty stand mixer bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix for about 10 seconds. Stop mixer and thoroughly scrape down the bowl. Mix again on medium for 20 more seconds just until combined.
Using rubber spatula, gently fold in 1/2 of the meringue just until incorporated. Fold in the rest of the meringue. Be very gentle to not deflate the air in the meringue. You will have a few white streaks in the batter. Divide batter evenly between your prepared cake pans.
Place pans on a half-sheet pan and bake on the center rack in the oven at 350F for 20-25 minutes, rotating halfway through. The cake will begin pulling away Bake until cake layers begin to pull away from sides of pans and will no longer jiggle in the center when it is finished.
Cool cakes in pans on wire rack for 20 minutes. Run a thin bladed knife around the sides of the pans to loosen cakes then invert on a greased wire rack. Allow to cool completely (about 1 more hour) before frosting.


For the Lemon Cream Cheese Frosting
Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until combined and creamy. Scrape down the bowl as needed.









Notes

STRAWBERRY LEMON CREAMCHEESE POUNDCAKE

Strawberry Lemon Cream Cheese Pound Cake

Servings: 12

Prep Time: 20 Minutes

Cook Time: 60 Minutes

Total Time: 80 Minutes

Ingredients

Cake:

• 13 oz (about 2-1/2 cups) strawberries that are washed, drained (on paper towels) and chopped
• 8 oz (1 cup) butter, softened
• 10-1/2 oz (2-1/3 cups) all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-3/4 cups sugar
• zest of one lemon
• 6 oz cream cheese, softened
• 4 large eggs, plus one large egg yolk, room temperature
• 1 teaspoon strawberry extract

Glaze:

• 4 oz (1 cup) confectioners' sugar
• 2 Tablespoons fresh lemon juice, more as needed

Directions

• Preheat oven to 350 degrees F. Prepare a 12-cup Bundt pan by greasing it with butter or shortening and flour.
• Prepare strawberries making sure they are as dry as possible. (You do not want excess moisture in the cake.) Set aside.
• Sift the flour and baking powder into a medium bowl.
• With a stand mixer using the paddle attachment or a hand mixer, beat the butter and cream cheese until smooth, about 2 minutes. Add the sugar and beat on medium until light and fluffy, 2 minutes. With the mixer still running, add the whole eggs one at a time and then add the egg yolk followed by the lemon zest and strawberry extract. Stop to scrape down the bowl. Reduce mixer speed to low and slowly add the flour mixture. Scrape down the bowl and beat until batter is smooth. Don’t overmix. With a rubber spatula, gently fold the strawberries into the batter.
• Transfer the batter to the prepared pan, spreading it evenly with the spatula. Bake until a toothpick comes out clean, about 50 to 60 minutes. Set the pan on a wire rack and let cool for 20 minutes before inverting the cake onto a wire rack. Let cool completely.
• In a small bowl whisk the confectioners’ sugar and lemon juice together until smooth. The glaze should be thin enough to pour. If not, add more lemon juice in small increments. Drizzle the glaze over the top and sides of the cake. Top with lemon zest if you like.
• Note: Make sure to use room temperature strawberries. Cold fruit will prevent your cake from baking evenly.