Mar 302017

This creamy bowl of Louisiana goodness is great for dipping your toasted French Bread into.

2 cups Onions, chopped

2 cups Mushrooms, chopped

4 cloves Garlic, finely chopped

1 stick (8 tablespoons) Butter

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 can Cream of Celery Soup

1 1/2 cans Evaporated Milk

1 1/2 cans Skim Milk

1 pound mild Mexican Velveeta Cheese, cubed

2 packages Frozen Broccoli, chopped, cooked and drained

1 pound Louisiana Crawfish Tails and Fat

2 teaspoons Frank Davis Seafood Seasoning, more or less to taste

1/2 cup Flat Leaf Parsley, minced

Sauté onions, mushrooms and garlic in butter until mixture wilts and clears. Immediately stir in all three soups, plus evaporate milk and skim milk.

When mixture begins to bubble, drop in cheese; slowly stir until completely melted. Then add broccoli, crawfish tails and fat. Stir together until chowder is hot and bubbly.

When you are ready to eat, sprinkle in Seafood Seasoning to taste. Then ladle chowder into deep soup bowls, garnish with a pinch of parsley, and serve with hot French Bread.


Good Cooking, Good eating and Good Living!!!

Mar 272017

Crawfish Season is in full swing. This week I will feature 2 crawfish recipes from the late Frank Davis.

1 stick (8 tablespoons) Butter, in all

4 tablespoons Peanut Oil

1 large Onion, chopped

2/3 cup Celery, finely diced

1/2 cup Bell Pepper, finely diced

8 cloves Garlic, minced

2 pounds Louisiana Crawfish Tails

6 cups Red Potatoes, chopped

3 raw Eggs, well beaten

1/4 cup Parsley, minced

1/2 cup Green Onions, thinly sliced

2 teaspoons Frank Davis Seafood Seasoning

1 stick Margarine, melted

4 tablespoons All-purpose Flour

2 cups Low-Fat milk

1/4 cup Cocktail Sherry

2/3 cup Spinach, chopped

1 cup Shredded Cheddar and Monterey Jack Cheese mix

Salt and Cayenne Pepper to taste

8 Hamburger Buns

Combine 4 tablespoons butter and peanut oil in a skillet over medium-high heat. Lightly sauté onions, celery, bell pepper and garlic until they wilt and soften.

Coarsely chop crawfish tails. Add tails to the skillet; stir. Cook for 3 minutes then reduce heat and simmer. Don’t overcook or the tails will turn tough.

Boil and drain potatoes while crawfish mixture is simmering.

Combine ‘taters and mudbugs in a large mixing bowl. Stir in raw eggs (work fast so that they don’t scramble); add parsley and green onions. Sprinkle in Seafood Seasoning. Mix thoroughly.

Form crawfish cakes the size of hamburger buns. In a non-stick skillet over medium-high heat, cook cakes on both sides in margarine until they toast. Flip them gently or they will fall apart.

To make topping sauce, mix remaining 4 tablespoons butter and all-purpose four in a 2-quart saucepan; whisk gently over medium-low heat to make a light roux. Stir in low-fat milk, sherry, chopped spinach, shredded cheese, salt and red pepper. Sauce is ready when it gets hot and bubbly and reaches consistency of pancake batter.

To serve, toast 8 hamburger buns. Then ladle sauce over bun, top with a crawfish cake, top cake with another label full of sauce, and place lid on bun.


Good Cooking, Good Eating and God Living!


Mar 232017

This one is for my Chocoholics. This recipe is from Chef Duke LoCicero.

2 1/2 ounces Bittersweet Chocolate, coarsely chopped

1/4 cup chilled Heavy Cream

1/4 cup Milk

1 Large Egg yolk

1 Tablespoon Sugar

1/2 tablespoon Flavored Liqueur of your choice

1/8 teaspoon cinnamon

Berries, nuts, mint leaves or garnish, as desired

Butter 2 ( 4 ounce) ramekins and line with plastic wrap, allowing a 2-inch overhang. In a double boiler, stir the chocolate until melted, being careful not to scorch. Remove from heat, set aside and allow to cool.

In a bowl, whip the cold heavy cream until it holds firm peaks. Allow to come to room temperature.

In a saucepan, bring the milk to a simmer. In a bowl, beat together the egg yolk and the sugar. whisk Hot milk into the egg mixture; combine thoroughly. Return mixture to the saucepan and cook over moderate heat, whisking constantly, about 2 minutes. Do not let it boil. Whisk in the flavored liqueur and the cinnamon.

Stir the milk mixture into the melted chocolate and let cool. Gently fold in the whipped cream. Spoon the pate mixture into the prepared ramekins and refrigerate until very firm, at least 4 hours.

Remove the chocolate pates from the ramekins, invert them onto plates and peel off the plastic wrap. Garnish or decorate as desired.


Good Cooking, Good Eating and Good Living!

Mar 202017

This week, it is time to satisfy your sweet tooth. Key Lime is a great ingredient. You can find the juice in any grocery store.

2 cups Graham Cracker Crumbs

1 1/2 cups Sugar, in all

1/2 cup Butter, melted

24 ounces Cream Cheese, softened

6 Eggs, separated

1 cup Sour Cream

1 1/4 teaspoon Lime Zest

1/2 cup Key Lime Juice

Preheat oven to 350℉. Combine crumbs, 1/4 cup of sugar and butter in a small bowl. Mix well. Press mixture in the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Bake for 8 minutes. Cool in pan.

Beat cream cheese with mixer until creamy. Gradually add 1 1/4 cups Sugar. Add egg yolks one at a time, beating after each addition. Stir in sour cream, lime zest and lime juice. In another bowl, beat egg whites into stiff peaks. Fold into cream cheese mixture. Pour batter into prepared crust. Bake in preheated oven for 1 hour and 15 minutes. Turn oven off. Partially open oven door. Let cheesecake cool in oven for 15 minutes. Remove from oven and immediately run knife around the edge of pan to release sides. Cool completely in pan on rack. Cover and chill for 8 hours before serving.


Good Cooking, Good Eating and Good Living!

Mar 162017

Here is a side dish that I cook often. It brings back many childhood memories as my mom made them often too.

4 potatoes. peeled and cut into 8 wedges

2 tablespoon Olive Oil

2 Garlic Cloves, pressed

2 teaspoons Salt

1/4 teaspoon Black Pepper, freshly ground

1/2 teaspoon Italian Seasonings

Preheat oven to 450℉. In a large bowl, toss all ingredients together and arrange in one layer in a shallow roasting pan. Bake until the potatoes are tender, 20 to 25 minutes.


Good Cooking, Good Eating and Good Living!

Mar 132017

Since I will be out and about in New Orleans this week, I will feature two side dishes that are a great addition to any meal. The first one uses a product that has been popping up for years, flavored vodka.

4 medium Carrots, slivered

1/3 cup Orange Flavored Vodka

1 teaspoon Sugar

1 teaspoon grated Orange Peel

1/4 cup butter

In a deep, 1 1/2 quart heat-resistant, non-metallic casserole, place slivered carrots and orange vodka. Sprinkle sugar and orange peel over carrots. Dot with butter. Heat, covered, in microwave oven, stirring occasionally, 10 to 12 minutes or until carrots reach desired degree of tenderness.


Good Cooking, Good Eating and Good Living!

Mar 062017

This week, I am taking crawfish on an ethnic journey. I will post 2 recipes using Louisiana Mudbugs in two applications from around the world. First stop is Italy.

1 large Pizza Crust

2 tablespoons Olive Oil, in all

1 1/2 cups Tomato Sauce or Pre-made Pizza Sauce

1/4 cup Green Onions, chopped, green parts only

1 pound Crawfish Tails

Salt and Cayenne Pepper to taste

1/2 pound Mozzarella Cheese, freshly grated

1/2 cup Parmesan Cheese, freshly grated

1 tablespoon Italian Seasoning

Preheat oven to 350℉. Lightly oil a baking sheet. Place the crust on the pan, then spread it evenly with 1 tablespoon of the olive oil. Spread the tomato or pizza sauce evenly over the oil. Set aside.

In a skillet over medium heat, heat the remaining olive oil. Add the green onions and crawfish tails and season to taste with salt and cayenne pepper. Cook, stirring for about 2 minutes. Remove from the heat and allow to cool.

Spread the crawfish mixture over the sauce, then top with the cheeses. Sprinkle the Italian Seasoning on top. Bake until the cheese melts and the sauce bubbles, about 20 minutes. Cut into wedges to serve.


Good Cooking, Good Eating and Good Living!

Mar 022017

Here is another take on Crawfish Creole.

4 tablespoons (1/2 stick) Butter

4 tablespoons Flour

1 cup Onion, chopped

1 cup Celery, chopped

2 coves Garlic, minced

1 (8 oz) can Tomato Sauce

2 cups Seafood Stock

2 cups Crawfish Tails

1 cup fresh Parsley, chopped

3 tablespoons Green Onions, chopped

1 tablespoon Green Bell Pepper, chopped

Dash Cayenne Pepper

1/4 teaspoon Black Pepper

1/2 teaspoon Salt

Over medium heat, melt the butter in a large saucepan, stir in the flour and cook, stirring constantly, until you have a light brown roux. Add the onions, celery and garlic, and cook until the onions become translucent. Add the tomato sauce and stock, and simmer for 15 minutes. Add the crawfish, parsley, green onions, bell pepper, cayenne, black pepper and salt. Simmer for 15 minutes and serve over rice.


Good Cooking, God Eating and Good Living!

Mar 012017

Time to take our crawfish south of the border. There are so many Mexican restaurants here in Arkansas, I wonder sometimes why I am not speaking Spanish.

1 Onion, chopped

1 teaspoon Garlic, minced

1/2 cup Green Bell Pepper, chopped

1 (14oz) Can Rotel Tomatoes

1 cup Tomatoes, chopped

2 tablespoons All-purpose Flour

1 cup Half and Half

1 pound Crawfish Tails

1 teaspoon Chili Powder

4 ounces Cheese Spread ( Cheese Whiz)

Creole Seasoning to taste

Dash of Cayenne Pepper

16 6-inch Tortillas

4 ounces Cheddar Cheese, shredded

Preheat oven to 350℉. In a large non-stick skillet coated with cooking spray, sauté the onions, garlic and bell peppers until tender, about 5 minutes. Add both chopped tomatoes. Stir in the flour and gradually add the half and half. Add the crawfish tails and chili powder, cooking until boiling and thickened. Reduce heat and stir in the processed cheese until melted. Season to taste. Divide crawfish mixture (about 1/4 cup each) among the tortillas, roll and lay in a baking dish coated with cooking spray. Pour any extra sauce on top of the enchiladas. Sprinkle with shredded cheese. Bake for 10 minutes or until heated and cheese is melted.


Good Cooking, Good eating and Good Living!