Slow-Cooker Sweet and Spicy Chicken

This is what Martha's looked like. Not mine.(I did cook it on low. Maybe it's better on high. My skin did not stay on at all. It all cooked down.)

The recipe was still yummy. It just DID NOT LOOK ANYTHING LIKE THAT!

And I made this Slow Cooker Chicken Cacciatore recently - and my family thought it was the same recipe. It tastes that similar. Only this second recipe looks much healthier (on face value). No oil. No skin. (No extra time in flash frying it.)

When I tried Martha's recipe, the chicken was all gone but there was lots of tomato sauce left, so I combined her recipe with my traditional Shrimp and Grits and voila...



I don't know what it's called, but I liked it. (My husband just tolerated it, however, and my son didn't want to eat it with the tomato sauce. MEN!)

Maybe Sweet and Spicy Shrimp and Grits?! ;)

Breesy Mac

Drew Brees' favorite pre-game carb loading dinner won big at our house. Leave it to New Orleans to take a basic mac-and-cheese recipe and make it absolutely decadent! (But this is the kind of hamburger helper the adults will be just as thrilled with as the kids!)

Breesy Beefy Mac
1 tablespoon butter
1 cup chopped andouille
1-1/2 pounds lean ground beef
1 tablespoon flour
1-1/2 cups heavy cream
2 teaspoons Worcestershire Sauce
1 cup chopped tomatoes
1 tablespoon chopped jalapeños
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded cheddar and American cheese (plus extra for topping)
3/4 cup uncooked macaroni or pasta of your choice, cooked and drained
Melt the butter in a hot skillet, add andouille and sauté. Once the andouille is crispy, add ground beef. Break up the ground beef, and cook until the beef is done all the way through. Stir in flour until smooth.

Add heavy cream and Worcestershire sauce. Simmer until mixture thickens. Add tomatoes, jalapeños, salt, pepper and cheese. Cook until cheese is melted, stirring slowly (about 2 minutes

Mix the cheese sauce with the cooked pasta, and place into a well-greased oven safe dish. Top with a layer of shredded cheddar and bake for 7 minutes or more at 375 degrees, until dish is heated through and cheese is golden brown.

[ via Times Picayune ]

Crawfish Pasta

When we get crawfish, our eyes are almost always bigger than our stomach. (More, please!) So I have these little freezer bags full of crawfish in the freezer. This recipe is a perfect way to use those!


1 ziploc bag of frozen crawfish (about 2 cups)
2 tbsp butter
Minced garlic
1 block cream cheese
1 cup milk
1 lb fettucine
Parsley
Parmesan cheese

Thaw the crawfish. Prepare the pasta as described on bag or box. Melt the butter over medium heat in a Dutch oven and add garlic and crawfish. Add cream cheese and melt. Slowly add 1 cup milk. (If you want it to be a thicker sauce, you can use half heavy cream and half milk.) Put the drained pasta in with the sauce and mix. Warm and serve with fresh parsley and Parmesan cheese on top.

Grilled Marinated Swordfish

Honestly, I haven't seen swordfish in the seafood restaurants I frequent (excepting on the wall, anyways). But we have made a resolution to start trying more fish dishes, and Kroger had swordfish steaks today, so we decided to give it a try.

This marinade was very tasty and Quinn grilled it perfectly - my only beef with this fishy recipe was the price. (Six bucks for that one steak! Yes...we split it.) I'm all for adventures in cooking and all, but who knew exploration was THAT expensive!

I served it with mashed potatoes and sauteed asparagus. (I figured we needed the potatoes as I was too cheap to buy two steaks!)  Yummy!

25 Things to Know Before You Become a Restaurant Critic

Great list of 25 things to know before you become a restaurant critic. My favorite?

Every time you eat in someone’s home, someone will say, “How many stars would you give this?”

Slow Cooker Meatball and Tortellini Soup

Two of my family's favorite recipes involve cheese tortellini and Italian-style meatballs, so, honestly, I knew this recipe would be a hit before I even served it. But it was an even bigger hit than I expected! And it also gave me several ideas for future crockpot soup recipes. Basic broth + veggies and extras + add tortellini or any refrigerated or frozen pasta about 45 minutes before serving = yummy dinner!


½ bag of frozen Italian Meatballs (1 pound)
1 bag (1 pound) refrigerated cheese tortellini
Beef Broth (32 oz.)
1 can (15.5 oz) Navy Beans
1 can (14.5 oz.) Italian Diced Tomatoes
1 small yellow onion, finely diced
2-3 cloves garlic, minced
2 stalks celery, finely diced
1 tbsp oregano
Salt & Pepper, to taste
Grated Parmesan Cheese


Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, oregano and frozen meatballs.

Set slow cooker on low for 6-8 hours.

About 30-45 minutes before you’re ready to eat, add frozen tortellini (or pasta). Allow to cook thoroughly. Add salt & pepper to taste.

Ladle into bowls and top with grated Parmesan cheese.

Social Media & Food: A Match Made In Heaven [Infographic]

I suppose this is why when anyone asks me where I got a recipe from, my husband and son answer, in unison, while rolling their eyes: "Pinterest!" ;)

It also reminds me of a reminder that I saw recently: It is in fact possible, it seems, to eat something - at home or at a restaurant - without posting a picture on Instagram first. Who knew?!

See the full-size graphic here.

New 'Food & Drink' category goes live on Apple's App Store

On July 12, Apple's App Store launched a new Food & Drink section. The category currently has 2,824 paid and 4,040 free iPhone apps and 1,121 paid and 1,039 free iPad apps.

How We Accidentally Ruined Tomatoes

For those of you who insist that grocery store tomatoes taste awful compared to those in your childhood.... Well, you are right! It seems we accidentally ruined tomatoes by trying to make them bright red (which, it seems, is when we want to buy them).

Corn & Zucchini Saute

I'm continuing my summertime recipes as it's getting warmer and warmer down here already. We broke out the shorts last weekend!

Corn & Zucchini Saute

2 tbsp olive oil
1/2 cup chopped green onion
1/2 tsp garlic, minced
2 cups fresh corn (about 4 ears)
2 medium zucchini (1 lb), quartered lengthwise, then cut cross-wise into 1/4-inch pieces
1/4 tsp ground cumin
Salt & pepper
1/2 cup chopped fresh cilantro

Heat oil in a 12-inch heavy skillet over moderate heat till hot but not smoking, then cook green onions, stirring occasionally till softened about 3 min. Add garlic and cook, stirring 1 min. Add corn, zucchini, cumin, salt and pepper and cook, stirring occasionally, till zucchini is tender, four to six minutes. Stir in cilantro and season more with salt and pepper, if needed.

Herb and Cream Cheese Fondue

I recently received this e-mail from a friend. She had just sampled some and verified its superbness for us...

Herb and Cream Cheese Fondue Recipe

3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or ½ tablespoon dried
1 tablespoon fresh oregano, chopped, or ½ tablespoon dried
1 tablespoon fresh basil, chopped, or ½ tablespoon driec
3 8-ounce packages cream cheese, softened
1 to 1 ½ cups light cream

In a large, heavy, non-stick skillet, saute’ the garlic in the olive oil, just until tender.  Add the cream cheese, and continue cooking on low heat, stirring until the cheese is smooth and melted. Gradually stir in the cream, a little at a time until the mixture reaches the right consistency for dipping.  (It thickens as it cools.)  Add the parsley, oregano and basil, and continue cooking for two or three minutes to the let the herb flavors blend.  Transfer to a warm ceramic fondue pot. Serve with cooked, shelled shrimp, tortellini, French bread, Wheat Thins, scallops, chicken, vegetables, etc.

Note:  The recipe can be made a day ahead and refrigerated, but you will need to add more cream before serving. (It thickens when chilled.)  Shrimp and scallops cook quickly and dry easily when overcooked, so it’s best to prepare them shortly before serving this fondue recipe.  Serves 6

Penne & Spinach Pasta Toss

This recipe combines three of my favorite qualities - quick, easy and delicious! And it will be another great recipe for the summer months.

Penne & Spinach Pasta Toss

8 oz penne or ziti, uncooked
8 cups (8 oz) packed baby or torn spinach leaves
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup chicken broth
1 can diced tomatoes, drained
1 3/4 cups shredded mozzarella cheese

Cook pasta according to package directions, adding spinach to water durng last minute of cooking and stirring till wilted.

Meanwhile, heat oil in a large, deep skillet over medium heat. Add garlic; cook 2 min. Add broth and bring to a simmer, cook 4 min.

Drain pasta and spinach; add to skillet, tossing well. Simmer 2 min., tossing frequently. Stir in tomato; heat through. Toss cheese lightly in mixture with two spoons till cheese slightly melts. Season with salt and pepper to taste.

Sweet and Sour Chicken

This is from the April 2005 issue of Everyday Food and it is quite good. The sweet and sour sauce is not too thick, too sweet or too cloying. I think it will be a great warm-weather recipe addition to the Secret Recipe Box. 

Sweet and Sour Chicken

2 lb boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
3 tbsp soy sauce
2 tbsp cornstarch
Coarse salt and ground pepper
1/3 cup rice vinegar
1/4 cup ketchup
4 tsp sugar
3 tbsp vegetable oil
4 bell peppers (red, green, yellow or a combination), cut into 1-inch pieces
8 scallions, cut crosswise into 1-inch pieces, white and green parts separated
6 garlic cloves, thinly sliced
Cooked white rice
1 cup pineapple tidbits

In a large bowl, toss chicken with 1 tbsp each soy sauce and cornstarch, 1 tsp salt and 1/4 tsp pepper. In another bowl, combine remaining 2 tbsp soy sauce and tbsp cornstarch, vinegar, ketchup, sugar and 1/2 cup water; set aside.

Heat 1 tbsp oil in a large nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 min.; remove. Cook the remaining chicken in another tbsp oil; remove.

Add remaining tablespoon oil to the pan. Add peppers, white parts of scallions and garlic; cook over med-hi, stirring, till peppers are crisp-tender, about 3 min.

Whisk soy-sauce mixture; add to pan. Return chicken; add scallion greens and pineapple. Cook, stirring, till sauce has thickened and chicken is cooked through, about 2 min. Serve immediately over rice.

We can make this hard or we can make this easy...

Crawfish Etouffe (The Hard Way and The Easy Way)

6 tbsp butter
4 tbsp flour
2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs thyme (or EASY: dump dry thyme in as desired)
2 1/2 cup fish or shrimp stock (HARD: Make stock by boiling crawfish shells, heads, etc. in water with cut up onion or EASY: 2 1/2 cup canned chicken broth)
1 c. diced tomatoes (or EASY: 1 can diced tomatoes, rinsed and drained)
1 1/2 tsp salt
1/2 tsp red pepper
Hot pepper sauce
2 tsp Worcestershire
2 lb crawfish tails - save shells to make broth  (or EASY: 2 lb frozen crawfish tails, thawed)
1/2 lemon, juiced (or EASY: a few teaspoons of lemon juice)
1 c. chopped green onions
1/4 c. chopped parsley (or EASY: sprinkle dried parsley till it looks right)

In a large heavy saucepan, melt 4 tbsp butter and whisk in flour. Make peanut butter-colored roux. (The only way to make a roux easier is to keep a bottle of wine by the pot.) Add veggies and seasoning. Cook 6 to 8 min. Add stock, tomatoes and spices. Bring to a boil. Reduce to simmer and cook for 30 min. Add crawfish, lemon juice, green onions and parsley and cook for 15 to 20 min. Add remaining butter and stir to combine. Serve over rice.

I have tried it both ways. Both are delicious!

Zesty Barbecued Shrimp

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down l to 1 1/2 lbs. large or jumbo fresh shrimp, then sprinkle one pack of dried Zesty Italian dressing mix. Put in the oven and bake at 350 for 15 min.

Serve with toasted French bread slices to sop up the butter. (Can put the bread in at 350 degrees for about 10 min. and it will be ready.)

Yum!

(This is the first time I've made this recipe and mine were a little hard to peel. Might try a little less time next time.)

Cream of Coconut Cake

Cream of Coconut Cake

• 1 (18.25 ounce) package white cake mix
• 3 eggs
• 1/4 cup vegetable oil
• 1 cup cream of coconut
• 1 (8 ounce) container sour cream
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 lb confectioners' sugar
• Flaked coconut (optional)
• Toasted hazelnuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan (for a sheet cake) or two 9-inch pans (for a layer cake - my preference).
2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
4. To Make Frosting: Combine the softened cream cheese, vanilla, almond extract, and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut and toasted hazelnuts, if desired.

Mediterranean Vegetable-Cheese Pie

I tried out some summer fare recently as the temperatures are already beginning to rise down South. I baked the pie for Saturday night supper but it actually taste better for brunch on Sunday - I think the flavors need a little time to meld together - and I will add salt to the recipe when I try it again. It needs some. The recipe is from Self magazine, April 2005 - they attribute it to Rancho La Puerta Spa, Tecate, Baja, California.

Mediterranean Vegetable-Cheese Pie

Olive oil cooking spray
2 med.-sized potatoes, peeled and sliced in 1/8-inch rounds
8 oz (about 8 cups) baby spinach
3 kalamata olives, pitted and chopped
2 whole eggs
3 egg whites
1 cup nonfat ricotta or cottage cheese
1 tbsp feta, crumbled
3 tbsp finely chopped fresh basil or dill (or 3 tsp dry)
3 Roma tomatoes, sliced into 1/4-inch rounds
1 1/2 tbsp grated Asiago or Parmesan
1 1/2 tbsp grated lowfat mozzarella

Heat oven to 350 degrees. Coat a 9-inch pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a saute pan with cooking spray and saute onion over low heat till tender, about 5 min. Add spinach to pan and let wilt, about 2 to 3 min. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives.

In a medium-sized bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 min. or till egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 min. or till cheese melts. Remove from oven and let sit for 5 min. Cut pie into four wedges. Serve immediately.

Per serving: 192 calories, 4.8 g fat (2 g saturated), 20.5 g carbohydrates, 17.5 g protein, 7.8 g fiber

Glazed Lemon Cake

This cake is easy to make and delicious! Everytime I bring it, I get asked for the recipe. (I have also added poppyseeds to the recipe for a neighbor that wanted a lemon poppyseed cake and I have baked it like a bread loaf. It's very versatile.)

Glazed Lemon Cake

1 package white cake mix
1 package instant lemon pudding
3/4 cup vegetable oil
3 eggs
1 cup lemon-lime soda
1 cup confectioner's sugar
2 tbsp lemon juice

In a mixing bowl, combine the cake mix, pudding mix, oil and eggs; beat on medium for one min. Gradually beat in soda. Pour into a 13x9x2 pan. Bake at 350 degrees for 30 min.

Combine sugar and lemon juice and spread over warm cake.

Crockpot Shrimp Creole

Crockpot Shrimp Creole

1 1/2 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
3/4 cup diced green pepper
28 oz. diced tomatoes
16 oz. tomato sauce
1 tsp salt
1 tsp sugar
1/4 tsp pepper
1 tsp paprika
1 bay leaf
Tabasco to taste
1 lb fresh shrimp, shelled

Combine all ingredients except shrimp in crockpot. Cook on low for 7 to 9 hours or high for 3 to 4 hours. During last hour, turn crockpot to high and add shrimp. Cook one hour. (Goes great with a green salad and a loaf of Gambino's French Bread.)

Sausage and Pepper Stew

This recipe is from the February/March 1999 Fine Cooking. (Yes, I've been making it that long.)

I, of course, take several shortcuts. I have included the original recipe here, but I don't tie up a bouquet garni - I just dump dried basil into the soup (so much for "fine cooking" at my house). I also cut the sausage up into small pieces before sauteing in oil, rather than leaving them whole. I don't use 3 tbsp olive oil - I just mist a little olive oil in the pot I cook the stew in. (I'm sure the sausage is enough fat for one recipe.) And double the recipe because this freezes well!

Sausage & Pepper Stew

3 tbsp extra-virgin olive oil
1 1/4 lb hot Italian sausages
1 med. onion, thinly sliced
4 large garlic cloves, finely chopped
3 green bell peppers, cored, seeded and cut into thin strips
28-oz can tomatoes, drained and chopped (I use diced though)
2 cups water
3/4 cup uncooked small pasta (tubetti, ditali or shells)
5 sprigs fresh basil and 5 sprigs fresh mint, tied together in a bouquet garni
Salt and freshly ground black pepper to taste

In a large skillet with a lid, heat the olive oil over med-hi heat. Add the sausages and onion; cook, turning the sausages to brown all sides, until the onions are just tender, about 8 min. Add the garlic and bell peppers and cook another couple of minutes. Add the tomatoes, water, pasta, basil, mint, salt and pepper (make sure the pasta is submerged). Raise the heat to high and cook until the liquid starts to boil. Turn the heat to medium-low, cover, and simmer until the sausages feel firm and the pasta is tender, about 25 min. Cut the sausages into slices or leave whole for serving.

"Nice job, assholes."

That's how John Currence summed up on Twitter New Orleans' Times-Picayune decision to dismiss Brett Anderson as their food critic. Also on Twitter, Susan Langenhennig announced that she will take over that role eventually. (She is the fashion editor and has been doing food reviews off and on.)

It will be interesting to see how food/restaurant reviews change as newspapers change. I can remember a time when every local newspaper had a "critic." A critic that was actually a critic and reported honestly on the food and service. The argument has always been that no one will buy advertising from folks criticizing their product - but now most have switched 180 degrees to slick PR pieces couched as food journalism (sometimes hilariously obviously).

But if a food critic can't survive in a town as food-centric as New Orleans, where can he?

Update: It seems Anderson is on a sabbatical, not unemployed.

Chicken Cordon Bleu

This was dinner tonight. A little late. Because I swore I had bread crumbs, but didn't. I think my husband thought I was just coming up with an excuse for a scooter ride, but I really thought we had breadcrumbs.

Anyways, if you don't forget the breadcrumbs, you should be able to start prep at 6:30 p.m. and have it on the table by 7:30 p.m. I bought the thin-sliced breasts and didn't beat them, but I think they still could have used some beating. (And, in my book, any excuse to use a meat mallet is a good one! Everyone talks about getting the newlywed woman a rolling pin to garner some respect around the house, but I'd take a meat mallet instead any ol' day.)

Cooking Light recommended serving it with mashed potatoes and green beans, but it's pretty filling on its own, so I just served it with sauteed asparagus. And I substituted Canadian bacon for prosciutto. (If you're bored one afternoon, walk in to your local Wal-mart and ask someone where the prosciutto is. It didn't end well. I just went with the Canadian Bacon. And in all fairness I know where the prosciutto is at Kroger and I never have to ask, so maybe the response would be similar.)

While making it, I started wondering why it's called "cordon bleu." No blue cheese. It just means "blue ribbon" in French so no help there.Wikipedia is not much help on the history - just says it's not named after the famous cooking school. Then I discovered, despite the French name, the dish is distinctly American. Just a trendy, fancy name for a trendy, fancy dish served at trendy, fancy restaurants...and at my house, too, of course!

A keeper recipe no matter the name! Enjoy!

Hot and Sour Soup

My husband and I both love Hot and Sour Soup, but I had not found a recipe to try that was fairly basic (until this one). The chili paste definitely makes it spicy, so if you don't like the heat leave it out. The basic broth is yummy, but you could add to or leave out the bamboo shoots, snow peas, shrimp, etc. and add whatever you wanted.

Cheeseburger Soup

1 lb ground round (or leanest ground beef you can find)

1 small onion, diced

2 tbsp Worcestershire sauce

2 cans chicken broth

1 can fire-roasted diced tomatoes, washed and drained

3 tbsp butter

1/4 cup flour

16 oz. 2%-milk Velveeta cheese, cubed

1 cup milk

Salt and pepper to taste

1 bag baby spinach (optional)

In a large stock pan, brown beef and onion. Add 2 tbsp Worcestershire sauce. Add chicken broth and tomatoes and bring to a boil.

In a small saucepan, melt 3 tbsp butter. Add 1/4 cup flour and cook for 3 to 5 minutes or till bubbly. Add to soup. Bring the soup to a boil and cook and stir for 2 min. Reduce heat to low. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Add baby spinach (if desired).

(Adapted from this recipe)

Iron Horse grill to re-open

A downtown Jackson dining staple that has been closed for years could reopen as soon as late next year.
The Simpson Group intends to spend $6 million rehabilitating and expanding the Iron Horse Grill restaurant, which will reopen at its longtime home near Pearl Street.

Read more from Jeff Ayres in The Clarion-Ledger here.

My Lucky New Year's Day Menu

Black-eyed peas have symbolized good fortune since ancient Egyptian times, so it's not strictly a Southern thing. In the South, you eat the black-eyed peas for luck and the greens for money. (You can always cheat and just serve a baby spinach salad for the greens if you don't like collard greens or turnip greens enough to spend that much time cooking them.) I always serve both with cornbread - whether it brings luck and fortune or not, it can't be a bad thing to start the first day of the year with such a delicious meal! ;)

Hoppin' John is the traditional black-eyed dish, but I prefer this Stewed Black-Eyed Peas recipe. The recipes are similar but the stewed black-eyed peas are a bit more soupy (and have andouille sausage instead of ham).

Stewed Black-Eyed Peas
1 lb andouille
1 c. yellow onion, chopped
1/2 tsp salt
1/4 tsp cayenne pepper
4 cloves garlic
Thyme
4 bay leaves
3 tsp dried parsley
8 c. chicken stock (or 4 cans chicken broth, like I use)
1 lb dried black-eyed peas, soaked overnight
1 tbsp minced garlic

Cut sausage in half lengthwise and into 1/4-inch slices. Brown over medium heat. Add onions, salt, cayenne, garlic, thyme, bay leaves and parsley, stirring, until the onions are wilted, about 5 min. Add the stock, peas and garlic. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer, uncovered, till the peas are tender, about 1 1/2 hours. Remove the bay leaves and serve warm with rice.

I tried this new recipe last year and liked it too, if you want more of an appetizer (or you like your greens with lots of cream and cheese!).

Hot Turnip Dip (via Sherry Lucas of The Clarion Ledger)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tablespoons butter
1 cup sliced button mushrooms
1 (10-ounce) package frozen chopped turnip greens, cooked according to package directions and well-drained
1 cup heavy cream
2 tablespoons flour
1 cup grated sharp cheddar cheese
1 teaspoon Worcestershire sauce
2 drops Tabasco

Saute the onion and celery in the butter until soft. Stir in mushrooms, saute until they are browned. Add the flour, stir until smooth, then add the heavy cream. Cook till slightly thickened. Add the turnip greens to the mixture. Add the cheese, stir until melted. Season with Worcestershire and Tabasco. Serve warm.

And, of course, any day is lucky that includes Mexican Cornbread, which always has to go with the black-eyed peas and greens at my house!

Happy New Year from my house to yours!



Collard Greens

We just spent the weekend in New Orleans, and I enjoyed the turnip greens at Mother's so much, I had to dust off my collards recipe...besides you'll need it for New Year's anyways!



10 to 12 slices bacon, diced
1 cup chopped onion
16 ounces frozen collard (or turnip or mustard) greens
water
1 teaspoon Cajun seasoning
dash red pepper
dash black pepper
2 tablespoons butter

Cook bacon just until almost crisp; add onion and sauté until onion is tender and bacon is crisp.

Put chopped mustard greens in a medium saucepan; cover with water. Bring to a boil, reduce heat to medium-low, and simmer for about 20 to 30 minutes. Drain. Add bacon and onion, along with ham, if using.

Toss with seasonings and butter to taste.
Serves 4 to 6.

Saltine Toffee Bark

This recipe is from the December/January 2012 edition of Taste of Home magazine and is VERY yummy! It would make a great homemade gift for Christmastime! (I don't think my guys will ever let this see the door, but perhaps you'll have better luck!)

Saltine Toffee Bark

40 Saltines
1 cup butter
3/4 cup sugar
12 oz. semisweet chocolate chips (2 cups)
1 8-oz. pkg Heath bits

Line a 15x10x1-inch baking pan with heavy-duty foil. Arrange Saltines in a singler layer on foil; set aside.

In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 min. or until sugar is dissolved. Pour evenly over crackers.

Bake at 350 degrees for 8-10 min. or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool.
Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

A Tale of Two Gumbos

We can make this hard or we can make this easy. 
Southern Living (Dec. 2004) has a quick-and-easy Chicken & Sausage Gumbo recipe that is delicious. It is much lighter than traditional gumbo and perfect for those of us watching our calories. The second Chicken & Sausage Gumbo recipe is Emeril's. It's not quick and easy (or light), but it is delicious. (I've been making it for about four years now - so I can vouch for the recipe.) It's always made for Christmas dinner at my house.

Quick & Easy Chicken-Sausage Gumbo

1/2 lb smoked sausage, cut into 1/2-inch thick slices
1 to 3 tbsp vegetable oil
5 tbsp all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 large garlic cloves, pressed
1 medium-size green bell pepper, chopped
2 cups chicken broth
1 28-oz can diced tomatoes
1 to 2 tsp Creole seasoning
4 cups chopped cooked chicken
Hot cooked rice

Cook sausage over high heat in Dutch oven 5 min., stirring often. Remove sausage with a slotted spoon. Drain on paper towels.

Add enough oil to drippings in Dutch oven to equal 3 tbsp, and whisk in flour; cook over med-hi heat, whisking constantly, 5 min. Add onion and next three ingredients; cook 5 min., stirring often. Stir in broth and next two ingredients. Bring to a boil; cover, reduce heat, and simmer 5 min. Add sausage and chicken; simmer, covered, 5 min. Serve over rice. (Contributed by Clairiece Gilbert Humphrey of Charlottesville, VA).


Emeril's Chicken & Smoked Sausage Gumbo

1 c. vegetable oil
1 c. flour
1 1/2 c. chopped onion
1 c. chopped celery
1 c. chopped green bell peppers
1 lb smoked sausage, cut up
1 tsp salt
1/2 tsp cayenne
3 bay leaves
8 c. water
1 lb chicken, cut up
1 tsp creole seasoning
2 tbsp parsley, fresh
1/2 c. green onions
1 tbsp file powder (optional - I never include it...it's thick enough on it's own and I like my gumbo a little soupy)
1 bag frozen sliced okra (my addition...not in Emeril's original recipe)

Combine the oil and flour over med. heat. Stir slowly 20 to 25 minutes. (This is the critical stage in any gumbo. You have to stand right over it and watch the color. When the roux is the color of a Hershey's chocolate bar (pictured above), it's about right. But one minute of not watching can be the difference between a perfect roux and a burnt mess. I also find it helpful to stir the roux with a whisk rather than a spoon - but I have no idea why this is better...can't explain the science, it just works for me.) Add onions, celery and bell pepper and stir 5 min.

Add sausage, salt, cayenne and bay leaves. Stir 4 min. Add water and stir till combined. Bring to a boil then reduce heat to med-lo. Cook, uncovered, stirring occassionally, for one hour.

Season chicken with Creole seasoning and add to pot. Simmer for two hours. Add okra and cook for as long as directions on the bag suggest. Remove from heat and add parsley, green onions and file powder (if desired). Remove bay leaves.

Gifts That Give Back

Kohl's is offering Good Housekeeping's A Very Merry Christmas Cookbook for sale and 100% of the proceeds go to kids' initiatives. Kohl's Cares' Good Housekeeping cookbook sells for $5 and goes to benefit kids' health and education initiatives nationwide.

Mississippi to stop certifying organic farms

Jim Ewing reported in The Clarion-Ledger that the Mississippi Department of Agriculture is no longer going to certify Mississippi organic farms, due to budget cuts. Now, Mississippi farms would have to pay to have a certifier come from out of state.

Dr. Bill Evans, Mississippi State University Truck Crops Experiment Station expert, told the Mississippi Fruit and Vegetable Growers Association that as of Dec. 31 the state Department of Agriculture would no longer be a certifying agent for Mississippi growers during a recent conference in Vicksburg.

There are only about 25 certified organic farms in the state. That number is likely to decline now.

Free Thanksgiving cookbook from Martha Stewart and celebrity chefs

Get a free downloadable Martha Stewart Thanksgiving cookbook packed with tips and recipes to make your holiday feasts delicious and memorable.

The 77-page 2011 Thanksgiving Hotline Cookbook is filled with more than 40 recipes by Martha Stewart and other acclaimed chefs like Daniel Boulud, Emeril Lagasse, Sunny Anderson and Sara Moulton, among others. The chefs will also answer questions on Stewart's Sirius radio show Monday-Wednesday (Nov. 21-23) from 7 a.m. til 5 p.m. Isaac Mizrahi also offers tips on entertaining and there's a helpful planner, too. If you want to tune in, you can get a free 30-day trial at http://www.sirius.com/.

Click here to download the cookbook. 

Take time to stop and smell the cranberries

A survey in the November 2011 issue of Food Network magazine reports that 54% of folks PREFERRED canned cranberry sauce (even the foodie geeks like myself who read that magazine). I only wish I had this piece of information before spending one Thanksgiving (many, many years ago) making HOMEMADE cranberry sauce to impress a boyfriend who had professed his love for cranberry sauce. When I proudly brought my homemade cranberry sauce and gingerly set it down on the table, he asked where the canned cranberry sauce was. With the wedges. Shaped like a can and all.

Let's face it... it just wasn't meant to be. ;)

Winn-Dixie Asks Mississippians to "Give a Meal" This Holiday Season

Winn-Dixie Stores, Inc. recently announced it has joined forces with Feeding America to launch the Give a Meal program, which gives Mississippians (including Winn Dixie employees) the opportunity to help provide food to nearly 37 million Americans facing hunger this holiday season. Give a Meal runs through Jan. 4 and is available in all of Winn-Dixie's stores in Mississippi. Every $1 donated during the campaign helps provide eight meals to people in need.

There are three simple ways for Winn-Dixie guests and team members to support the Give a Meal effort:

1. Donate at the register - this allows guests or employees to make a $1 or greater donation when purchasing groceries;
2. Donate online at www.winn-dixie.com/giveameal by charging a donation to a credit card;
3. Purchase Winn-Dixie brand products -- a portion of the purchase will be donated to Feeding America.

In addition, some stores will offer prepackaged nonperishables in $5 and $10 increments that can be donated to the regional food bank immediately after purchase at marked collection barrels near the store exit.

Small is the new big (but it's still hard to find)

Charlie Mitchell, in a recent Clarion-Ledger article, talks of a new movement to bring local back to food production (and purchasing). I was riding home from a meeting in Laurel down Hwy. 15 yesterday and passed many "farms" - and as Mr. Mitchell points out many of them appeared to be merely acreage. But there were quite a few signs of "buy honey here," "fresh eggs on Tuesday," and my personal favorite, "Please don't pick pecans from this tree."

The problem is finding these places as a consumer. Even in Mitchell's article, he doesn't give one example of local Mississippi farm that would fit in the new locavore movement. After much searching last year, I found a farm near Madison that would let me purchase grass-fed beef...as long as I bought half the cow.

Even in the example that Mitchell gave, Polyface Farms, the food-sales emphasis is more on selling to restaurants than to locals. In order to effect a change from Big Food, as it is often described, we have to find a better way to market and educate folks about Little Food (starting with making it much easier to find and purchase)!

p.s. If you are in the state of Mississippi and you sell local food goods or produce, please leave your contact information here. I will start a master list!

Seven Mississippi Cookbooks That Make Great Holiday Gifts

Have a picky foodie on your holiday shopping list? Check out these seven Mississippi cookbooks that make great holiday gifts (and also let  you share your love of Mississippi at the holidays too).

• Come On In – Contains 385 triple-tested recipes from the Junior League of Jackson and includes a fish guide in the back.
• The Mississippi Cookbook – Features over 1,200 recipes from all over the state (pared down by the state Cooperative Extension Service after collecting over 7,000 recipes). A special section includes the favorite recipes of the wives of former governors.
• Fine Dining Mississippi Style: Signature Recipes from Mississippi’s Restaurants and Bed & Breakfast Inns by John M. Bailey. Features more than 350 recipes and also serves as a fine dining guide for the state.
• Vintage Vicksburg -  In its ninth printing, this cookbook by the Junior League of Vicksburg offers over 900 recipes, beautiful color photographs and local historic scenes.
• New South Grilling by Robert St. John – St.  John shows why grilling is not just for the main course and even shares what non-Southerners should know about Southern food. (And this is a great gift for the grillmaster on your shopping list!)
• Square Table Cookbook – A collection of recipes from Oxford, with artists and authors who hold Oxford dear  thrown in for lagniappe.
• Best of the Best from Mississippi – Fifty-three  of Mississippi’s favorite cookbooks contributed their most popular 400 recipes to this Quail Ridge Press compilation.

Quiche Lorraine

Before the oven

8 slices bacon, crumbled
1 large onion
3 eggs
1 large can evaporated milk
8 oz. grated Swiss cheese
1/2 tsp salt
1/2 tsp dry mustard
Pepper
2 tbsp butter
1 large unbaked pie shell

Brown bacon; remove and crumble. Saute onion in bacon grease. Beat together eggs, milk and seasonings. Put bacon in bottom of pie shell. Put onions on top of bacon and then the cheese. Pour milk mixture over all and dot with butter. Bake at 375 degrees for 35 to 40 min. Let stand 15-20 min.


After the oven

Stuffed Jalapeno Peppers

We made these during the 4th of July festivities. They are easy and delicious!

Jalapeno Peppers
Cream Cheese
Bacon

Cut large jalapeno peppers in half and get seeds out. Fill with cream cheese and wrap with a piece of bacon. (We put it on the grill with other stuff but you can also bake at 350 degrees until the bacon is done.)

Fine Print: Recipes from the Backs of Boxes, Bags & Cans

Tomato-Basil Dip

1 8 oz. pkg cream cheese, softened
3 plum tomatoes, chopped
2 tbsp Italian dressing
2 tbsp shredded Parmesan cheese
1 tbsp finely chopped basil
Spread cream cheese onto bottom of 9-inch pie plate.

Mix tomatoes with dressing; spoon over cream cheese. Sprinkle with the cheese and basil.

Serve with crackers or fresh vegetables. Makes 1 3/4 cups or 14 servings of 2 tbsp each.

[ via Philadelphia cream cheese package ]

Mississippian's sauce is fit to eat

Mississippian Eric Miller and his father grilled pork loins and sold them during the holidays in his hometown of Anguilla. They couldn't get a good bottled barbecue sauce to baste the meat with after it cooked - so they just decided to make their own.

Soon after, the "secret sauce" the Millers used on their pork loins were as sought after as the meat itself. Eventually, they started selling the sauce separately it was so requested. Thus Fit to Eat Sauce was begun.

Reed's Food Technology in Pearl took the secret recipe and created a large batch of the sauce. Professionally bottled versions of the sauce (the original was distributed in mason jars) debuted in June.It's currently sold in 41 from Corinth to the Gulf Coast (including Persnickety in Madison, Interior Markets in Fondren, The Cupboard in Clinton, and Everyday Gourmet in Jackson).

For a complete list of locations, visit http://www.fittoeatsauce.com/. (The site also has some recipes for you to try too.)

Fine Print: Recipes from the Backs of Boxes, Bags & Cans

Philly BBQ Ranch Chicken Dip

1 pkg (8 oz.) cream cheese, softened
1/4 cup BBQ sauce
6 oz. grilled chicken breast strips, chopped
2 tbsp Ranch dressing
1/4 cup chopped red peppers
2 green onions, sliced
Spread cream cheese onto bottom of microwaveable 9-inch pie plate; top with barbecue sauce and chicken. Microwave on high 2 min. or until heated through; top with remaining ingredients. Serve with crackers and cut-up fresh vegetables.

[ via Philadelphia cream cheese package ]

Perfect Mashed Potatoes

One of my son's favorite things is mashed potatoes and gravy. One of the stories that he always asks me to tell is The Mashed Potatoes and Gravy Fiasco. He had a toothache and I had been buying him mashed potatoes and gravy from Popeye's a few days, when I realized the toothache was not a passing thing. I also realized that paying Popeye's $3 every day for a container of mashed potatoes with gravy was not a financially savvy move - so I did the unthinkable...I bought instant mashed potatoes and gravy mix from a packet (which I had never done in my life).

I made the instant potatoes and the gravy mix and plopped it in front of him and said, "Dig in." He took one bite, said it was awful and refused to eat more. I went on a five-minute mom rant about how I had not browned meat to make real gravy and this would have to do. This or nothing. Eat it or else. He kept complaining. Peeved and to prove my point, I grabbed the spoon, took a huge bite...and then said, "Oh my God, that's awful. I am so sorry. Don't eat another bite!"

This happened when he was five. He's almost eight and he will come ask me to tell the Mashed Potato story again. It cracks him up every time. (Ah, childhood memories!)

Serious Eats has found the perfect mashed potato recipe for me. Now if I can only figure out how to make the perfect gravy for accompaniment without browning any meat. (My mother swore that he would not be able to tell the difference in the gravy from the jar if I doctored it up enough. She was wrong.

There's a lesson here - NEVER make your child homemade gravy unless you want to continue making it the rest of your life!) ;)

Perfect Mashed Potatoes
4 pounds yukon gold (or other yellow fleshed potatoes), cut into 3 inch pieces
8 garlic cloves, peeled and halved lengthwise
1 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 cups milk or half-and-half
Salt and freshly ground white pepper

Bring a large pot of water to a boil. Add the potatoes, garlic, and salt and simmer, partially covered, over medium heat for 15 to 20 minutes, or until the potatoes and garlic are fork-tender.

Drain the potatoes and garlic and return to the pot over high heat. Cook, tossing the potatoes, for 1 to 2 minutes, or until all the moisture is evaporated. Transfer to a large bowl and mash with a potato masher.
In a medium saucepan, heat the butter, oil, and milk over medium heat until the butter has melted. Add to the potatoes and whip with a wooden spoon or whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed. When the liquid is absorbed, season with salt and pepper to taste.

Transfer to a serving bowl and serve immediately. To prepare in advance, make up to 4 hours ahead, cover, and keep at room temperature. Reheat gently in the top of a double boiler over medium heat, adding extra milk as needed and adjusting the seasonings.

My Mom's Chicken Spaghetti (and mine too)

Boil chicken, remove from broth and remove skin. (She didn't give instructions on how much or what kind - I've always just bought one of those packs with a whole chicken cut up and boiled it.) Bone chicken. Cook spaghetti in chicken broth. Drain spaghetti - but reserve broth.
(My way: Buy rotisserie chicken - tear chicken off. Boil spaghetti in four cans of chicken broth. Much shorter)

Chop 5 sticks celery and one onion and saute in 1/2 stick of butter.

In a big pot, combine chicken, spaghetti, sauteed vegetables, 1 can cream of mushroom soup, 1 small package Velveeta cheese (cut into small pieces), 1 can cream of chicken soup and enough of the reserved broth to make it all juicy. Sprinkle paprika on top of spaghetti. Bake at 350 degrees for about 25 minutes or till the cheese melts.

Watch me make my mother's chicken spaghetti recipe on YouTube (kind of).

Three-Cheese Lasagna with Italian Sausage

I tried a new lasagna recipe recently, adapted from this recipe from Bon Appetit magazine. Raves all around! Everyone loved it.

SAUCE

• 1 tablespoon olive oil
• 1 cup chopped onion 
• 2 tablespoons minced garlic
• 18 oz spicy Italian sausages, casings removed
• 1 28-ounce can crushed tomatoes with added puree
• 1/4 cup tomato paste
• 1/4 cup chopped fresh basil or 2 tbsp dried basil
• 1 tablespoon brown sugar
• 1 tablespoon dried oregano
• 1 bay leaf
• 1/2 teaspoon dried crushed red pepper

LASAGNA
9 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
2 cup grated Parmesan cheese 
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
6 cups grated mozzarella cheese

FOR SAUCE:
Heat oil in heavy large saucepan over medium heat. Add onion and garlic; sauté until softened, about 12 minutes. Add sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.

FOR LASAGNA:

Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.

Combine ricotta and 1 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 3 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 3 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 3 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining mozzarella cheese and Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

Easy Orange Rolls

Preheat oven to 375 degrees. Beat 1/2 of an 8-oz. pkg softened cream cheese, 3/4 cup firmly packed light brown sugar and 1 1/2 tsp orange zest at medium speed with an electric mixer until smooth. Unroll 1 11-oz. can refrigerated French bread dough (like Pillsbury Crusty French Loaf) onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with 2 tbsp granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with 1 tbsp melted butter. Bake 25-30 min. until golden. Stir together 1/2 cup powdered sugar and 1 tbsp orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately. Makes 11 rolls.

Fine Print: Recipes from Boxes, Bags & Cans

Potato Onion Au Gratin

3 tbsp butter
1 large onion, sliced
2 lb. white potatoes, peeled & thinly sliced
2 cups shredded sharp Cheddar cheese
Salt and pepper
Grated nutmeg
1 1/4 cups chicken broth

Preheat oven to 350 degrees. Grease a 9x13 pan. Melt butter in med. skillet over med. heat. Saute onion until very soft.

Alternate layers of potato, onion, and cheese in the buttered dish and season to taste with salt, pepper, and nutmeg. Pour the broth over all layers and cover the casserole with aluminum foil. Bake covered for 1 hour or until potatoes are tender. Uncover and continue baking until the top is lightly browned, 15-20 min. more. Serve hot.

[ via a can of Kroger brand chicken broth ]

Taco Soup

1 lb ground beef
1 pkg taco seasoning
1 pkg dry Ranch dressing
1 can whole kernel corn, drained
1 can pinto beans
1 can kidney beans
1 can stewed tomatoes
1 can Ro-Tel tomatoes
1 cup beef broth
Grated cheese
Round Tostitos

Brown ground beef and drain. Add taco seasoning and Ranch dressing; mix well. Add corn, beans, and tomatoes. Slowly add beef broth and simmer for 1 hour (can be put in crockpot). Put Tostitos in bottom of bowl and cover with soup. Top with cheese.

[ via Rachel V. Tadlock, The Rankin Ledger ]

Chocolate Chip Cheesecake Dip

AND Chocolate Chip Cheesecake Hamburger Cookies

1 8-oz. pkg cream cheese
1 stick butter, softened
1 cup powdered sugar
2 tbsp brown sugar
1/2 tsp vanilla
1 cup mini semi-sweet chocolate chips
1/2 c. pecans, finely chopped
Beat cream cheese and butter until smooth. Add sugars and vanilla.
Blend well. Stir in chocolate chips and pecans. Cover and chill for several hours. Serve with graham cracker sticks or mini vanilla wafers.

[ via The Rankin Ledger ]

I had TONS of this dip left over from a work function. So I made these mini-hamburgers for my son and his friends. Use two mini wafers, put the dip in the middle, and, voila, candy hamburgers! ;)

Fine Print: Recipes from the Back of Boxes and Bags

Pesto-Chicken Italiano (from the back of Kraft's Five-Cheese Italian Blend)

1 tbsp oil
1 lb boneless skinless chicken breasts, sliced
1 clove garlic, minced
1 large red pepper, cut into thin strips
1/4 cup pesto
1 lemon, cut in half, divided
1 cup Italian five-cheese blend
2 cups hot cooked angel hair pasta

Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Stir in peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.

Stir in pesto and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.

Serve with remaining lemon half, cut into wedges.

Best  Spaghetti and Meatballs (from Kroger spaghetti bag)
2 tbsp oil
1 onion, chopped
1 28-oz. can tomatoes
2 tsp salt
1 tsp sugar
1 12-oz. can tomato paste
1/2 tsp basil
1/2 tsp thyme
1/2 cup water
1/4 tsp pepper
1 bay leaf
Brown onion in hot oil. Stir in tomatoes, breaking them up with a spoon. Add other ingredients. Cover and simmer gently for 30 min.

Meatballs1 1/2 lb. ground beef
1 clove garlic, minced
2 eggs
1 tsp salt
1 cup dry bread crumbs
1/4 tsp oregano
1/2 cup Parmesan cheese
1/4 tsp pepper
1/4 cup snipped parsley
Mix together all ingredients except oil. Form mixture into balls. Heat oil and brown meatballs in oil. Place meatballs into sauce and simmer uncovered for 20 min.

Spaghetti
Prepare 1 12-oz. pkg of spaghetti to package directions; drain. Serve with meatballs and sauce. Makes 6 to 8 servings.

Football Food

I don't know which I like best - watching football or making (and eating) football-watching food. Luckily, I don't have to choose. I get to do both! (We even rigged up a projection screen and watched the Saints beat the 49ers big time in a big fashion.)

Here are two new recipes I tried that were both keepers. The Crawfish Dip was the hands-down favorite though!

Crawfish Dip

2 lbs. crawfish tails, drained
3 8 oz. blocks cream cheese, softened
1 bunch green onions
1/2 cup butter
1 tsp cayenne pepper
1 tsp salt
1 tsp pepper
Tony Chachere's to taste (about 1 1/2 tsp.)
Tabasco to taste

Saute green onions in butter over medium heat. Once the onions are soft (about 4 min.) add the cream cheese. After cream cheese is melted, add crawfish and spices. Serve with Frito's Scoops.

Warm Feta Spread

Heat 1/4 cup olive oil in a skillet over medium heat. Add one diced red bell pepper and two sliced garlic cloves. Cook until soft, 2 to 3 min. Break 1 lb feta into a serving bowl. Top with the warm pepper mixture. Serve with sliced cucumbers and pita chips.
(I am using what was left of this spread and toasting it on a baguette to eat with supper tonight.)