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Zucchini Custard

Zucchini Custard

4 tablespoons butter, melted
2 pounds zucchini, cut into small pieces
1/2 cup onion, diced
3 eggs
1/2 cup of cream
2 tablespoons fine dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon of garlic powder
1/4 cup grated Cheddar Cheese

Melt butter in large skillet. Add onions and zucchini and cook until tender. Remove zucchini from heat and let cool. Combine eggs and cream, bread crumbs, salt and pepper, and garlic powder. Mix egg mixture with zucchini. Pour into a greased casserole dish. Sprinkle the top with cheese. Bake in a preheated 350 degree oven for about 30 minutes.

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Cajun Crock Pot Chili

What you need

1 lb of ground beef

1 lb ground pork

1 bell pepper (diced)

1 sweet onion (diced)

1 tablespoon minced garlic

2 tablespoons chili powder

2 teaspoons ground cumin

2 cans of Rotel tomatoes

1 can of crushed tomatoes

1 can of pinto beans

1 can of black beans

1 can of dark red kidney beans

1 can of sweet whole kernel corn

2 teaspoons Cajun Seasoning

Dash or 2 Hot Sauce

2 cups shredded cheese

Chopped green onions (for garnish)

What to do

First go ahead a turn you crock pot on to medium heat so it can get hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese, green onions and sour cream if desired.

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Whirls of Swirls Cookies

This recipe is a friend of ours that we met on Facebook. Jett, is a baker and enterd this recipe in the Cooking Channel’s cookie swap.

Ingredients

How to make it

  • Line cookie sheets with parchment paper.
  • Heat oven to 350 degrees F and make sure the racks are set high in the oven.
  • Cream butter and sugars until creamy
  • Add eggs and mix well
  • Add pudding mix and vanilla(I love vanilla, so I use a lot)
  • Mix all until well combined
  • In a seperate bowl, add flour, baking soda, baking powder and cinnamon. Mix all together.
  • Add the flour mixture to the sugar/egg combination.
  • Have mixer on slow so the flour doesn’t come out all over and make a mess…..can’t tell ya how many times I’ve done that!
  • When all is mixed well, get a big strong spoon to mix up the dough.
  • Batter will be very thick.
  • Add remaining ingredients and mix it up real good
  • Try not to eat the cookie dough or there won’t be anything to bake…..
  • Wet hands and get a large spoon to scoop out the dough to make big cookies.
  • Allow enough space on the pan for the cookies spreading,
  • Watch very carefully so they don’t overbake,
  • About 7 – 10 minutes
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French Onion Steak on Cheese Toast

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French Onion Steak

Ingredients

For the Steak –

1 ¼ pound ground sirloin

¼ cup finely chopped parsley

2 Tbsp. Finely chopped scallions

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. Cajun seasoning

2 Tbsp. All purpose flour

For the Sauce-

1 Tbsp. oilve oil

2 cups sliced onions

2 cups sliced mushrooms

1 tsp. sugar

1 Tbsp. minced garlic

1 Tbsp. tomato paste

2 cups beef broth

¼ cup dry red wine

1 tsp. salt

Cheese Toast:
French Bread

Butter

Minced fresh parsley

Shredded Parmesan cheese

Directions:

Combine ground sirloin, ¼ cup chopped parsley, scallions, salt, pepper and Cajun seasoning. Divide evenly into four portions and shape each into 3/4 –to 1 inch- thick patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour.

Heat oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

Add onions, mushrooms and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown, 1 minute. Stir in broth, wine and salt.

Return meat to pan; bring sauce to a boil. Reduce heat to medium-low cover, and simmer 10 minutes.

Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan cheese.

Cheese Toast

4 slices French baguette, cut diagonally (1/2-inch thick)

2 Tbsp. butter, room temperature

½ tsp. minced garlic

Pinch of Cajun seasoning

6 ounces Gruyere cheese (shredded)

2 Tbsp. shredded Parmesan

Preheat oven to 400 degrees. Place bread on baking sheet. Combine butter, garlic and Cajun seasoning; spread on one side of each slice of bread. Combine chesses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.

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Pesto Tilapia

This recipe is easy, inexpensive and very tasty. You can purchase a jar of pesto next to the pasta in the grocery store. I serve this with rice and a salad or over angel hair pasta. The fish is also good in a sandwich. I hope you enjoy!

Pesto Tilapia

Ingredients:

4 Tilapia fillets
Kosher salt, to taste
½ teaspoon of white pepper
½ cup of pesto (I use jar of pesto)
½ cup of freshly grated parmesan
Fresh Basil, chopped

Directions:
Preheat oven to 350 degrees. Line baking pan with aluminum foil. Season fish with salt and pepper. Spread pesto evenly on both sides of the fish. Bake for 8-10 minutes, or until flaky. Top with parmesan cheese; bake for an additional 2 minutes. Top with fresh basil

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Low Country Boil

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Ingredients:

1 bag of Crab Boil Seasoning
Old Bay, to taste
1 head garlic, skin removed
12 baby red potatoes
6 ears of corn, shucked and silk removed
One 12 oz can or bottle of domestic beer
1 medium-size white onion, quartered 1-2 lemons quartered
2 pounds smoked sausage, cut into 1-inch pieces
1 1/2 pounds medium to large raw shrimp, in the shell
3 tablespoons Cajun seasoning, or to taste

Serve with Beach Bread

Directions:

In a stockpot, pour enough water to cover all the ingredients. Add the bag of crab boil seasoning, old bay and garlic. Bring to a rapid boil. Add the potatoes, corn, beer, lemon and onion. Reduce the heat and simmer for 20 minutes. Add the smoked sausage. Cook 10 minutes more. Add the shrimp and cook about 2-3 minutes or until the shrimp turn pink. Drain the liquid into the sink and pour the boil onto a big serving platter, bowl or sling it onto newspaper like we do. Sprinkle with Cajun Seasoning! Serve with the sisters Beach Bread, lots of drawn butter for dipping, lemons and cocktail sauce.

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Fried Green Tomatoes

Fried green tomatoes is definitely a southern thing. We love them and our Mom has been making these for us forever. They are good for a side dish, an appetizer or in a sandwich. We love to make a BLT and substitute red tomatoes for fried green tomatoes. We also like to add avocada. To make it even better slap some dill mayo (recipe follows) on it and you got one good sandwich. YUM YUM! My mouth is watering. I hope you enjoy!

Fried Green Tomatoes

Ingredients:

Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

Kosher salt

Directions:

In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk together, making an egg wash. Slice the tomatoes into ½ -inch slices and lay on paper towels to dry and sprinkle with kosher salt. Sprinkle tomatoes with ½ teaspoon of Cajun seasoning. Add parmesan cheese to panko crumbs. Dip the tomato slices into the flour, then egg wash and then panko parmesan cheese mixture on both sides. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve hot and with dill mayo.

Dill Mayonnaise

Ingredients:

¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice

Directions:

Combine all ingredients.

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Stuffed Bell Peppers (Eggplant Rice Dressing)

This recipe is the bomb digity! So good that we even made it on The Food Network for Paula’s Best Dishes. This recipe holds a special place in our heart. We would have had no idea of the greatness of this recipe if it were not for our beautiful Mama Hazel. We can just see that little French lady standing in her kitchen in Marksville, Louisiana, chopping the holy trinity, making the rice in her rice cooker and throwing it all together in her big black iron pot. All while we were salivating over each task that she performed. What a masterpiece she created. Later in life our cousin Kurt shared with us his recipe of adding the eggplant which makes it so creamy and delicious. Just another added bonus thanks to Kurt. So it is with great honor that we share this recipe with you.
Note- This recipe makes a lot of dirty rice. Does not have to be stuffed in peppers.

Stuffed Bell Peppers (Eggplant Rice Dressing)

Ingredients:

2 large eggplant, peeled and diced
4 cups water
2 tablespoons bouillon granules
1 pound ground beef
1 pound breakfast sausage
½ pound chicken gizzards and chicken necks
¾ stick butter
1 medium onion, chopped
1 bell pepper, chopped
5 stalks celery with leaves, chopped
3-5 cloves garlic, chopped
½ cup parsley, chopped
1 cup green onion tops, chopped
1 tablespoon Worcestershire sauce
1 can chicken broth, or boil chicken/turkey giblets (neck and gizzards) to make broth
2-4 cups uncooked long grain or parboiled white rice
Cajun seasoning
4-6 Bell Peppers (or more if you want to use all of the rice dressing)

Directions:
Add eggplant and granules to boiling water, reduce the heat to medium and cook for 15 minutes or until tender. In a separate pot boil the chicken giblets (necks and gizzard) in some of the chopped onion, bell pepper and celery, and cook down to one cup of stock. If you do not want to make your own stock, use 1 can of chicken broth. Drain gizzards and reserve stock. Grind the cooked gizzards and brown the ground beef and sausage in a lightly greased heavy cast iron pot. Pour off the excess grease. Remove the meat and melt the butter and add the chopped onion, bell pepper, celery and garlic and sauté until tender. Return meat to pan and add Worcestershire sauce, and cup/can of broth. Add Cajun seasoning to taste and slowly simmer for 1 ½ to 2 hours. Add the eggplant with the broth, chopped green onion tops and parsley, and simmer for a few minutes longer. Cook 2-3 cups long grain rice or parboiled rice. Mix cooked white rice into heated dressing mix just before serving. Add the rice a bit at a time until you achieve the balance that you like of rice to dressing mix. Remove tops from bell peppers. Bring a large pot of water to a rapid boil. Submerge peppers for about 3 minutes. Remove and dry. Scoop rice mixture into peppers. Place peppers in a larege casserole dish. Bake in a preheated 350 degree oven for 35-45 minutes.

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Mini Muffaletta

Mini Muffalettas

Ingredients:

1 loaf party bread Jewish or pumpernickel
Butter, softened
1 pound Genoa salami, sliced thin
1 pound ham, sliced thin
1 pound pepperoni, sliced thin
¾ pound Provolone cheese, sliced thin
¾ pound mozzarella, sliced thin
Olive Salad:
3 large garlic cloves, crushed
1 cup green olives stuffed with pimientos, chopped
1 cup pitted ripe black olives or Kalamatas, chopped
¼ cup celery, chopped fine
½ cup roasted red peppers, chopped
1 ½ tablespoons capers, rinsed and chopped
¾ cup olive oil
2 tablespoons white wine vinegar
3 tablespoons fresh parsley, chopped
½ teaspoon Italian seasoning

Directions:
Mix all ingredients for the olive salad. Spread thin layer of butter on bread. Cut meat into small squares (the size of bread). Add salami, provolone, ham, mozzarella and then pepperoni. Top with olive salad. Can be heated or served cold.

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