May 312018
 

There are many of versions of this dish, most of which contain no meat. However, Pasta Primavera is not necessarily a vegetarian dish. Primavera is Italian of in the style of springtime. If you wish a vegetarian version of the following recipe, just omit the ham.

1 medium Onion, cut into thin strips

4 tablespoons Oil

1/8 pound Mushrooms, cut into thin strips

1 medium Carrot, cut into thin strips

1 stalk Celery, cut into thin strips

2 fresh Basil leaves, cut into thin strips

3 small ripe Tomatoes, cut into thin strips

3/4 cup frozen Peas, thawed

2 sliced cooked Ham, cut into thin strips

Creole Seasoning to taste

1 pound Spaghetti, cooked al dente

3/4 cup Parmesan Cheese

In a large skillet over low heat, allow onion to soften but not brown. Add mushrooms and cook for 2 minutes. Add the carrot, celery, basil and tomatoes and cook for 1 minute. Add the peas, ham and Creole seasoning and simmer slowly for 15 minutes. Pour sauce over spaghetti, add Parmesan cheese, mix well and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

May 282018
 

This week, I would like to share with you two pasta dishes. Today’s is a twist on the classic Shrimp Scampi. It is a good as the original.

1 pound Crawfish Tails

Creole Seasoning

1/3 cup Butter

4 tablespoons Garlic, minced

1/4 cup Green Onions

1/4 cup Seafood Stock

2 tablespoons Lemon Juice

2 tablespoons fresh Parsley, chopped

8 ounces cooked Pasta, cooked al dente

Coat crawfish tails with Creole Seasoning. Heat butter in a large skillet over medium heat. Cook garlic for 1 to 2 minutes or until softened but not browned. Add all remaining ingredients except the parsley. Cook for 3 to 4 minutes. Stir in parsley and serve over pasta.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

May 242018
 

Cheesecake is one of my favorite desserts. Here is one with Blueberries, which re excellent this time of year.

Pecan Crust:

1 1/2 cups finely ground Pecans

1/4 cup Sugar

3 tablespoons Butter, softened

1 tablespoon Flour

Blueberry Cream Filling:

3 (8 ounce) packages Cream Cheese, softened

1 1/4 cups Sugar

3 tablespoons Flour

1/2 teaspoon Salt

4 large Eggs

8 ounces Sour Cream

1 teaspoon Vanilla Extract

1 teaspoon grated Lemon Rind

1 1/2 cups Fresh Blueberries (you can use frozen if fresh are not available)

Topping:

1 cup Whipping Cream

2 teaspoons Sugar

2 tablespoons Sour Cream

Preheat oven to 300℉.

Combine all crust ingredients in a small bowl. Lightly grease a 9-inch springform pan. Press crust mixture into bottom and 1 1/2 inches up the sides of the pan. Set aside.

Beat cream cheese with an electric mixer until smooth. In a separate bowl, combine sugar, flour and salt. Add to cream cheese and beat well, until blended. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon rind, beating just until well blended. Pour mixture into prepared pan. Bake for 70 minutes or until the center is firm. Turn off oven. Let cheesecake stand in oven, with the door partially open, for about 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill for at least 8 hours.

Before serving, beat whipping cream at high speed until foamy; gradually add sugar and continue beating until stiff peaks form. Fold in sour cream. Spread over cheesecake. If you wish, you can top with more berries for a garnish.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

May 212018
 

Time to indulge your sweet tooth. This week, I am sharing two desserts that are sure to please.

This first one shows you how to make a wonderful caramel easily.

2 (14 ounce) cans sweetened Condensed Milk

1 (9-inch) Deep-Dish Pie Shell

1 (8 ounce) container Whipped Topping

Chocolate Curls and Chopped Pecans for toppings (optional)

In a large pot, place unopened cans of condensed milk, and add enough water to completely cover the cans. Bring to a boil over high heat, then reduce to a smiler. Simmer for 3 hours, adding water as necessary to keep cans covered. Meanwhile, bake pie shell according to directions; set aside to cool. Carefully remove the cans from water and set aside until cool enough to handle. Open cans and pour caramel into pie crust. Chill for 1 hour or overnight. Before serving, spread topping over filling and top with garnishes.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

May 172018
 

Here is a real quick side dish for any meal. This is especially great for an outdoor meal.

3 cups Dry Pasta

1 package frozen Mixed Vegetables

1/2 cup finely chopped Celery

1 cup Mayonnaise or Sour Cream

Louisiana Hot Sauce, Creole Seasoning, Salt and Pepper, to taste

Cook pasta according to package directions, then drain well and let cool. Do the same with the vegetables. When both are cool, add celery, mayonnaise or sour cream and season to taste with hot sauce, creole seasoning, salt and pepper. If you want to include meat in here, add cooked diced ham, cooked diced chicken or cooked shrimp.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

May 142018
 

These days, families always seem to be on the run. Instead of grabbing something to eat out, this week I am featuring a couple of quick and easy dishes for a at home meal.

4 boneless, skinless chicken breast

1 tablespoon Butter

1 small Onion, sliced thin

1 small Bell Pepper, cut into strips

Creole Seasoning to taste

Melt butter in a large skillet over medium heat. Add chicken, onion and bell pepper and sauté until golden brown. Check to make sure the chicken is cook through. You may have to move the vegetables around as you cook, to be sure they don’t overcook. Season with Creole seasoning or and other combination of seasonings.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

May 102018
 

Here is a very different way to prepare soft-shell crabs. Most people will fry or sauté them. This recipe adds plenty of flavor to the soft-shell.

8 Softshell Crabs

16 wedges Swiss Cheese

1 egg, beaten

1 teaspoon Thyme

1 teaspoon celery Salt

1 cup Breadcrumbs

1 tablespoon Garlic Chives, thinly sliced

8 ounces Tomato sauce

8 sprigs Parsley

Preheat oven to 350℉.

Clean crabs as needed (see blog post 7/5/2011 for instructions). Place crabs in  cool running water to rinse. Dry crabs, then gently lift up the “apron” on each crab and place a wedge of cheese on each side. Dip each crab into beaten egg then transfer to a plate and season with thyme and celery salt. Place seasoned crab onto breadcrumbs and cover top of crabs with breadcrumbs. Lay them side-by-side in a greased baking dish and sprinkle garlic chives evenly on top. Pour tomato sauce over all. Bake for 40 minutes. Place two crabs on a plate with a sprig of parsley.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

May 072018
 

Softshell crabs have started to hit the streets in New Orleans. This week, I will share with you different ways to prepare these delicacies.

8 Softshell Crabs

3 tablespoons Butter, melted

3 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Salt

1 teaspoon Granulated Garlic

1 cup Flour

Preheat broiler. Clean soft-shell crabs as necessary(see my post from 7/5/2011 on cleaning soft shells). Combine melted butter, olive oil, lemon juice, salt and granulated garlic together, and dip each crab into this seasoned mixture. Allow excess liquid to drip away. Lightly press crabs into flour. Broil under medium heat for 8 to 10 minutes, turning each crab once and basting with the remaining butter mixture, until crabs are golden brown. Serve with your favorite accompaniments.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

May 032018
 

In the 70’s, Ella Brennan asked the chef’s at Commanders Palace to create a dish like Trout Almandine but using Louisiana pecans. Since then, pecans have often found their way on fish dishes. Here is another interpretation.

6 Bass Fillets

2 cups Pecan Halves

1 cup plus 1 tablespoon All-purpose Flour, divided

1 teaspoon Thyme

1 teaspoon Oregano

1 teaspoon Basil

1 teaspoon Black Pepper

1 teaspoon White Pepper

1 teaspoon Cayenne Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 large Egg

1 cup Milk

1 stick Butter

Juice from 3 large Lemons

2 cups Seafood or Chicken Stock

1 tablespoon Worcestershire Sauce

1 tablespoon fresh parsley, chopped

Salt to taste

Process the pecans, 1 cup of flour and seasonings in food processor until finely ground. Place in large bowl and set aside. Whisk together the egg and milk; set aside. Melt butter in a large nonstick skillet over medium heat. Dredge fillets in the egg wash, then in pecan mixture, coating both sides. Cook the fillets, over medium heat, for 3 to 4 minutes on each side. Place cooked fillets on individual plates. To the reserved butter in the pan, add remaining 1 tablespoon flour and stir while cooking on a medium-high heat. Add lemon juice, stock, parsley, and Worcestershire sauce, stirring over reduced heat until mixture thickens. Spoon sauce over fillets.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!