Aug 022018
 

The most famous cold soup is Vichyssoise, which is a cold potato soup. This one is a little kicked-up.

2 tablespoons Butter

2 Leeks, chopped

1 Onion, chopped

2 Potatoes, peeled and cubed

2 cups Chicken Stock

1/4 teaspoon Crab Boil

1 Bay Leaf

Creole Seasoning to taste

1 cup Heavy Cream

Fresh Chives, chopped for Garnish

Heat butter in a skillet. Add leeks and onions. Sauté until the onions are transparent, but do not allow them to brown. Add stock, crab boil, potatoes and bay leaf, and bring the mixture to a boil. Lower heat to a simmer and cook until potatoes are soft. Remove and discard the bay leaf. Season to taste. Pour mixture into a blender or food processor. Purée until smooth. Chill until time to serve. Serve in chilled bowls and garnish with chives.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 302018
 

As hot as it is, not many people eat soup. But there are soups that are served cold. I will share two of them with you this week.

2 Avocado, peeled and seeded

Juice form 1/2 Lemon

1 cup Chicken Stock

3/4 cup Heavy Cream

1/4 cup Green Onion tops, chopped

Creole Seasoning to taste

In a medium food processor, purée avocado for 1 minute, then add lemon juice and chicken stock. Purée for another minute. Pour mixture into a bowl and chill until ready to serve. At serving time, pour mixture into processor. Add cream and green onions. Purée for 2 minutes, add creole seasoning to taste, then serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 262018
 

Shrimp Boils, like crawfish boils, are often large family and friends affairs. But what do you do when you want to boil shrimp for a small number of people. Here is a recipe using 3 pounds of shrimp.

1 tablespoon Liquid Crab Boil ( more or less to taste)

Generous handful of fresh herbs, such as parsley, thyme, basil, chives

Creole Seasoning to taste

2 lemons, cut into wedges

6 whole medium Onions

3 stalks celery, cut into large hunks

3 pounds small Potatoes

6 ears Corn

3 pounds fresh Shrimp,(21-25 count)

Using a large, heavy-bottomed pot, bring 2 quarts of water to a rolling boil with seasonings, lemons, onions and celery. Be sure to season well, so there will be enough flavors for all the ingredients. Lower heat and simmer for 20 minutes, allowing flavors to develop. Adjust seasonings, if needed, cook 5 minutes. Add potatoes and cook 10 minutes; add corn and cook 5 minutes. Add shrimp and cook about 5 minutes, just until shrimp have turned pink and opaque. Turn off fire and let mixture rest in water another 5 minutes. Remove onions, potatoes, corn and shrimp from the water and serve hot, with your choice of dipping sauces.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 232018
 

Shrimp are in season. One of the many things I miss about living in New Orleans, is driving to Westwego to buy fresh shrimp for tonight’s dinner. Nothing can compare to buying, cooking and eating shrimp that were in the water earlier that day. This week, two shrimp recipes.

1 pound Shrimp (41-50 count), peeled and deveined

Creole Seasoning to taste

1 Lemon, grated zest and juice, in all

3/4 stick Butter

1 pound White Crabmeat

1/4 teaspoon Cayenne Pepper

4 cloves Garlic, crushed

2 cups Bread Crumbs

2 tablespoons fresh Flat-leaf Parsley, chopped

2 tablespoons fresh Chives, chopped

2 tablespoons fresh Lemon Thyme, minced

2 tablespoons fresh Lemon Basil, chopped

1/2 bunch Green Onions, chopped

1 1/2 cups Half-and-Half

Preheat oven to 350℉.

Rinse, drain and lightly season shrimp with Creole seasoning, 1/2 of lemon zest and juice, set aside. Repeat seasoning technique with crabmeat. Melt butter in a skillet, sprinkle with Creole seasoning, cayenne, and garlic. Toss crumbs in butter mixture until lightly toasted. Stir in fresh herbs and set aside. Lightly butter a 1 1/2 quart casserole dish. Begin layering the dish with the ingredients, starting with 1/2 of the shrimp followed by a layer of 1/2 of the crabmeat. Top this layer with some of the green onions and breadcrumb mixture. Repeat layering the casserole again, until all of the ingredients are used. You should end with breadcrumbs at the top of the dish. Gently pour half-and-half over top. Bake until top is golden brown, approximately 45 minutes. Serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 192018
 

Cinnamon has some great medical benefits. It is loaded with antioxidants, has anti-inflammantory properties and helps lower blood sugar. I also love the taste in many dishes. Here it is in ice cream.

3 cups Heavy Whipping Cream

1 cup Milk

3/4 cup Sugar

1 tablespoon Pure Vanilla Extract

2 teaspoons ground Cinnamon

4 large Egg Yolks

Combine cream, milk, sugar, vanilla and cinnamon in a heavy, nonreactive saucepan over medium heat, stirring until the sugar  dissolves and the mixture is hot. Remove from heat. Whisk egg yolks in a medium-size mixing bowl. Slowly add about 1 cup of the cream mixture into the yolks, whisking constantly until smooth. Slowly pour the egg mixture back into the cream mixture, whisking constantly. Return saucepan to medium heat and cook, stirring, until the mixture thickens. Do not allow the mixture to come to a boil. Pour through a strainer into a bowl. Press a piece of plastic wrap down over the surface of the custard to prevent the skim from forming and chill in the refrigerator. Pour the mixture into the ice cream machine and freeze according to the manufacturer’s directions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 162018
 

It’s really starting to get hot here in Arkansas. One of the best ways to cool off is be eating ice cream. This week, I will share with you two different recipes. Ice cream machines are not expensive. I think every home in the south should have one.

3 cups Sugar, divided

6 large Eggs, slightly beaten

Pinch of Salt

2 quarts Heavy Whipping Cream, divided

2 teaspoons Pure Vanilla Extract

In a heavy skillet over medium heat, cook 2 cups of the sugar, stirring, until it caramelizes and is nicely brown. Remove from heat and set aside. In the top of a double boiler, combine beaten eggs, 1 cup sugar, salt and 1 quart whipping cream. Simmer gently and stir until the custard has thickened. Carefully add the caramelized sugar and stir to blend. Strain and cool. Meanwhile, beat 1 quart whipping cream until slightly thick. Add vanilla to the cooled custard and fold in the beaten whipped cream. Freeze according to ice cream machine’s directions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 122018
 

As the saying goes, real men don’t eat quiche. I guess that means I am not a real man. Quiches are a delicious part of any breakfast or brunch. Here is a great dish for almost real men who can quickly eat their quiche in a couple of bites.

2 sheets frozen Puff Pastry, thawed

1 cup Andouille, finely chopped

1 cup Sharp Cheddar Cheese, shredded

1/2 cup Red Bell Pepper, minced

1/4 cup green Onion, thinly sliced

1 cup Half-and-Half

3 large Eggs

1 teaspoon Creole Seasoning

1/2 teaspoon Granulated Garlic

Preheat oven to 375℉.

Lightly spray 2 12-cup muffin tins with nonstick cooking spray.

Unfold pastry sheets, and using a 3 1/2-inch cutter, cut 12 rounds from each sheet. Press pastry round into the bottom and up sides of prepared muffin cups. In a medium bowl, combine sausage, cheese, bell pepper, and green onions. Divide sausage mixture among prepared muffin cups. In a small bowl, whisk together half-and-half, eggs, Creole seasoning, and granulated garlic. Pour half-and half mixture evenly in muffin cups. Bake until set, 15 to 20 minutes. Let cool in pans for 2 minutes.Remove from pans and serve warm.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 092018
 

While looking thru my kitchen equipment, I ran across some muffin tins. Since I am not a big baker, they don’t get used much. This week, I am resurrecting my pans with two recipes that require using muffin pans.

6 ounces Cornbread Mix

2 tablespoons Sugar

1/2 teaspoon Cinnamon

2/3 cup Milk

1/2 cup cooked mashed Yams (Sweet Potatoes)

1 large Egg, slightly beaten

Preheat oven to 400℉.

Spray a 24 cup mini-muffin pan with nonstick cooking spray.

In a medium bowl, combine cornbread mix, sugar, and cinnamon. In a small bowl, combine milk, yams, and egg. Add milk mixture to dry ingredients, stirring just until moistened. Spoon batter into prepared muffin cups, filling two-thirds full. Bake until light brown and a wooden toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool in pan for 5 minutes. Remove from pan and serve warm or place on wire rack to cool completely.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

Jul 052018
 

Lemonade is a great summertime refresher. This recipe is a couple of steps up from what you will find the neighborhood kids selling.

4 ounces fresh Cherry Purée

1 ounce Meyer Lemon Juice (you can sub regular Lemon Juice)

1 ounce Simple Syrup

2 ounces Club Soda

1 Cherry, for garnish

Pour all ingredients into a shaker. Shake well. Pour over ice and garnish with cherry.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 022018
 

The summer heat is upon us. Everyone is looking for a way to cool off. This week, instead of sharing recipes that require you to heat up your kitchen, I am taking a different approach. My two recipes this week will be non-alcoholic drinks to refresh you during the hottest parts of the year.

3 slices Lime

7 fresh Mint Leaves

1/2 ounce Simple Syrup (see below)

4 ounces Club Soda

Simple Syrup

Combine sugar and water in sauce pan and heat until sugar is dissolved. Remove from heat.

Muddle the limes and mint leaves. Add simple syrup, half a glass of crushed ice, and then fill the rest of the glass with club soda.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!