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Recipe of the Week

Cajun Eggs

Cajun Eggs
Ingredients:
10 boiled eggs
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
2 dashes of Louisiana Hot Sauce
6 tablespoons butter
4 tablespoons flour
1 cup milk
Slap ya Mama (Cajun Seasoning) to taste
Bread crumbs and butter

Directions:
In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper and onion in until soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!

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Parmesan Crusted Chicken

The Sister’s have enjoyed this recipe for years. We love Hellman’s mayonnaise and found this recipe on the back of the jar. When Sister and I were catering full time we used this recipe a lot. People loved it and it was so easy. I hope you enjoy it as much as we have.

Parmesan Crusted Chicken

Ingredients:
1/2 cup Hellmann’s mayo
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
¼ cup Italian seasoned dry bread crumbs

Directions:
Preheat oven to 425°. Combine Hellmann’s Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, and then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked.

0

Ultimate Chocolate Chip Cookies

These cookies are so good. The cake flour makes the cookie so lite and delicious.
Ultimate Chocolate Chip Cookies

2 ½ cups of Swan Cake Flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup Nestlé’s milk chocolate chips
1 cup finely diced walnuts

Directions

PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Cheesy Chicken Tortilla Soup

We made a huge pot of this soup for a party and the guests loved it. The tortilla strips are so good and give the soup that little extra kick of goodness. We garnish the soup with additional cheese, sour cream, chilies, and olives. We did a combination of the flour and corn tortillas.

Chicken Tortilla Soup

Ingredients:
Enough water to cover chicken
4 chicken bouillon cubes
Salt to taste
Cajun Seasoning to taste
1 ½ – 2 pound chicken
1 large onion, chopped
½ red onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 teaspoons vegetable oil
1 package of taco seasoning
4 cups chicken stock (reserved from chicken)
1 cup tomato puree
1 can of Rotel tomatoes
1 can chopped green chilies
1 teaspoon finely minced jalapeno pepper
Salt and pepper to taste
½ teaspoon hot sauce
¼ cup corn starch and water
1 cup half and half
½ cup sour cream
6 ounces cream cheese at room temperature
1 cup shredded cheese
12 corn or flour tortillas cut in ¼ inch strips, fried
Cilantro, roughly chopped

Directions:
In a large stock pot bring the water, bouillon, salt, and Cajun seasoning to a boil. Add chicken and reduce heat to medium. Cook chicken until done, about 1 hour. Remove chicken from stock and allow cooling. Debone chicken and cut into bite size pieces. In a large Dutch add the oil and sauté garlic, onions and bell pepper until soft. Add taco seasoning. Next add chicken stock, tomato puree, tomatoes, chilies, jalapeno peppers, salt and pepper and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt. Thoroughly mix corn starch and water, then whisk into soup. Bring to a low boil and simmer for 5 – 7 minutes. Add chicken and simmer 5 minutes. Stir in cream, sour cream and cream cheese. Serve soup in large bowls and pile tortilla strips on top of the soup. Garnish with chopped cilantro.

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Crawfish Beignets with Dipping Suace

Good Morning Grocery Lovers!

As you know we love our Beignets! This recipe can be a delightful breakfast side or a wonderful appetizer. Hope you will try these and give your taste buds a Happy Morning! You wont be sorry!

Crawfish Beignets

1 cup all-purpose flour

1 teaspoon baking soda

1 cup water

1 clove garlic, minced

1/4 cup finely chopped green onions

1 lemon zest

3 tablespoons chopped parsley

1/2 teaspoon salt

1 teaspoon Slap Ya Mama Cajun Seasoning

Louisiana Hot sauce, to taste

1/4 teaspoon Worcestershire sauce

1/2 pound cooked, shelled and chopped crawfish tails
    (shrimp may be substituted)

Vegetable oil for frying

Tartar Sauce
3/4 cup mayonnaise
1 tablespoon creole mustard
2 to 4 tablespoons lemon juice
2 tablespoons minced parsley 
2 tablespoons minced red onion
Salt to taste
Slap Ya Mama Cajun Seasoning, to taste
Lemon slices (garnish)

In a bowl combine flour and baking soda. Whisk in water. Stir in garlic, green onions, hot sauce, Cajun seasoning, Worcestershire sauce, salt, lemon zest, parsley and crawfish, stirring until well combined. Cover bowl and let batter stand for 1 hour.

Tartar Sauce: In a bowl stir together the mayonnaise, mustard, lemon juice, parsley and red onion. Season with salt, Cajun seasoning. Chill.

In a deep heavy pan or deep fryer heat 3 inches of oil to 325 degrees F. Drop spoonsful of batter into oil and fry the beignets, turning them once, until golden. Transfer the beignets to a paper towel-lined sheet pan to drain. Season with salt. Continue frying remaining batter in same manner.

Serve the beignets warm with the Tartar Sauce and lemon slices.

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Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole
Ingredients:

8 oz. of cream cheese
1 stick of real butter
lb. of fresh peeled Louisiana crawfish tails
1 lb of fresh peeled shrimp
1 cup of white onion chopped
1/2 cup celery, chopped
1 green bell pepper chopped
1/3 cup of cream of mushroom soup
1/3 cup cream of shrimp soup
3 cups of cooked white rice
½ teaspoon of Slap ya mama Seasoning (or Cajun Seasoning)
1 teaspoon of Louisiana hot sauce
1/2 teaspoons of white pepper
1 1/2 cups of Velveeta cheese, grated
1 cup of fried onion rings from a can
2 tablespoons of butter
Instructions:

Use a double broiler to melt the 1 stick of butter and cream cheese.
In a separate skillet, melt the 2 tablespoons of butter and sauté the crawfish and shrimp. Add the onions, celery and bell peppers to the pan and cook for an additional 5 minutes.
Add the rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well.
Pour into a greased 9x13x2 casserole dish.
Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
Bake at 350 degrees for 30 minutes

0

Beignets

Jambalaya, crawfish pie, filet gumbo.
Cos tonight I gon’ t’ see ma cher amio.
Pick gitar, fill fruit jar, and b’ gayo.
Sunamagun, gon’ ha’ big fun on de bayo.

Don’t be afraid to get your day started with some fried dough. If you want something a little different, yummy and easy you have got all that in this recipe. Our family loves when they wake up to these and a big cup of Community Coffee.
Enjoy!
Beignets

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.

0

Panko Pork Chops

These pork chops are out of this world.
Panko Pork Chops
Ingredients:
2 eggs
Louisiana Hot Sauce to taste
Slap ya Mama (Cajun seasoning) to taste
1 ½ cups panko
1 ¾ cup flour
8 thin cut pork chops
1 cup vegetable oil (for frying)
Directions:

Wisk together the two eggs and add hot sauce. Place panko crumbs in a shallow dish and flour in a shallow dish. Sprinkle Slap on pork chops. Dredge pork chops in the flour, dip pork chops in eggs and then coat with Panko crumbs. Place chops on a plate and let them set for at least 10 minutes to set the coating. Heat oil in large skillet over medium high heat. Fry chops for about 3 to 4 minutes per side or until golden brown. Do not overcook; these will cook very quickly.

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Party Sausage Sandwiches

We love to have plenty of appetizer recipes.  This one has been a favorite for years and years with my family and close friends.  It is good for parties, get-togethers, or heavy appetizers for the family.  This is a savory sausage suprise that is always a hit.  It freezes well, so you can have batches in the freezer and when you need a quick appetizer…viola…in 20  minutes time, you are set to go. (and we know that Velveeta isn’t the healthiest choice out there, but, man, does it work it this recipe!)

 
Party Sausage Sandwiches
Ingredients:
1 pound ground beef
1 pound ground sausage
1 Tablespoon Worcestershire sauce
1 teaspoon oregano flakes
2 fresh garlic cloves, minced -or- 1 tsp. garlic powder
1 pound Velveeta cheese, chopped in cubes…
2 loaves party rye or sourdough bread. (These loaves have small pieces of bread, approximately 2 inches X 2 inches.)
 
Directions:
Brown meats and drain grease.  Return to heat and add Worcestershire sauce, oregano flakes, and garlic.  Saute for one minute, then add Velveeta cheese cubes.  Cook until cheese is melted.  Remove from heat.  Spoon mixture onto top of party rye or sourdough bread.  Bake at 350 degrees for 10-15 minutes. 
To freeze:  place on cookie sheet and put in freezer for 45 minutes.  Then place into ziploc bags.
 
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