Apparently, I have posted 500 tasty posts!
Hope you guys are enjoying!
Summary: Try this New Orleans recipe for what is undoubtedly one of the most popular foods at Jazz Fest
- 1 pound linguine or fettucine
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 2 tablespoons minced garlic
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 cup dry white wine
- 2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1 pound crawfish tails
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley leaves
- 1 cup grated Parmesan
- Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
- In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
- Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup
Parmesan and Spinach Orzo
This creamy orzo dish is a wonderful side or light main dish, and it’s sure to be a hit with the entire family!
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 1/2 cups spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.
- Serve immediately.
Creamy Tomato Tortellini Soup
Yield: Serves 6-8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Creamy tomato soup with cheese tortellini! You will think this soup is made with heavy cream, but the secret is Greek yogurt! We love this simple soup!
1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni)
Grated Parmesan cheese and fresh basil, for garnish, optional
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.
2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.
Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Active time: 25 min
Start to finish: 50 min
Source: Gourmet magazine; July 2009
4 (1 1/4- to 1 1/2-lb) live lobsters
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves (I left these out)
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split
Prepare a gas grill for direct-heat cooking over medium-high heat. (I simply put the buns under the broiler in the oven….instead of using a grill.)
Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see “To Make Lobster Stock
" and "To Make Lobster Oil
”). Coarsely chop meat.
Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
Fill buns with lobster.
Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.
Creamy Cauliflower Bacon Soup
1 hour 15 mins
- 4 strips bacon
- 1 large yellow onion, chopped
- 2 cloves garlic, smashed
- 4 ribs celery, chopped
- 1 head cauliflower, chopped
- 3 cups chicken stock, preferably homemade
- 3 sprigs thyme
- 1 cup 2% milk
- salt and pepper to taste
- In a large dutch oven, render the fat from the bacon over low heat. Once there’s a good amount of fat in the pan, turn the heat up slightly and cook the bacon until crisp. Remove it to drain on paper towels. Discard all but approximately 2-3 tablespoons of the bacon fat.
- Add the chopped onion, garlic and celery to the pan with a pinch of salt and sweat the vegetables for several minutes on medium-low heat. Once they’re soft, add the cauliflower and turn up the heat to medium. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up. Add the chicken stock and thyme. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for 45 minutes.
- Remove the thyme stems and carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the milk. Season with salt and pepper to taste.
- Reheat the reserved bacon briefly, dice finely and use it to garnish each bowl of soup.
Lazy Strawberry Cinnamon Rolls
- 1 pack of Pillsbury Crescent Recipe Creations seamless dough sheet (or frozen puff pastry that has been thawed)
- 2 tablespoons melted butter
- 1 cup strawberry jam
- 2-3 cups strawberries, sliced thinly
- 1 teaspoon ground cinnamon
- 3/4 cup confectioner’s sugar
- 3 tablespoons butter, melted
- 1 1/2 tablespoons milk (add more if you need to thin out the mixture)
- 1 teaspoon strawberry jam
- Preheat oven to 400 degrees.
- Lightly flour your surface and roll out crescent roll (or 1 sheet thawed puff pastry) until about 1/4 inch thick (leave the other sheet in the refrigerator).
- Brush puff pastry with melted butter, leaving 1 inch of space around the edges.
- Evenly add strawberry jam then layer with strawberry slices and sprinkle on ground cinnamon over buttered area.
- Tightly but gently roll the dough up. Use a little melted butter on the open edge of the roll to seal the seam.
- Using a sharp knife, slice the roll into six pieces.
- Place each roll inside a parchment paper lined baking dish. Place the dish in the refrigerator as you repeat the above steps with the last sheet of puff pastry if using.
- Bake the cinnamon rolls in preheated oven for 25-30 minutes or until golden (watch carefully!).
- While rolls are baking, make the icing by mixing all remaining ingredients together (confectioner’s sugar, butter, milk and jam) until nice and smooth and pourable. If needed, add a teaspoon more of milk until it is pourable.
- Drizzle over cinnamon rolls when they are fresh out of the oven and enjoy. Happy Baking!
Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce
Amazingly crisp wings baked to perfection served alongside an incredibly creamy dipping sauce that everyone will love!
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 2 teaspoon garlic powder
- 2 teaspoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
For the Roasted Red Pepper Cream Sauce
- 1/3 cup roasted red pepper, chopped
- 2 ounces goat cheese
- 2 tablespoons sour cream
- 1/4 teaspoon salt
- Preheat oven to 425 degrees F. Line a baking sheet with foil.
- To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.
- In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.
- Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
- Serve wings immediately with dipping sauce.
Homemade Peppermint Patties are a cinch to prepare. This has become one of our favorite sweet treats! Perfectly creamy, smooth, chocolaty and just the right amount of peppermint.
- 2 1/2 cups confectioners sugar, divided
- 1 1/2 tablespoons light corn syrup
- 1 1/2 tablespoons water
- 1 teaspoon peppermint extract, divided
- 1 tablespoon vegetable shortening
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1. Combine 2 1/4 cups confectioners’ sugar, corn syrup, water, 1/2 teaspoon peppermint extract and shortening in the bowl of your electric mixer. Beat until just combined at medium speed. Dust your countertop with remaining confectioners’ sugar and knead dough by hand (until most of the confectioners’ sugar is worked in and dough is smooth).
- 2. Place patty dough between two sheets of parchment paper or two pieces of clear wrap. Roll out to about 1/4-inch thickness. Transfer to a baking sheet and freeze for 15-30 minutes or until firm.
- 3. Once the dough has had time to chill, remove from freeze and using a cookie cutter (about 1 1/2 inches in diameter), cut out as many patties as possible. Reroll remaining dough and cut out additional patties. If dough becomes sticky, sprinkle with additional confectioners’ sugar. Place onto baking sheet and freeze again until patties are firm (about 15-30 minutes).
- 4. Line a baking sheet with wax paper and set aside. When the patties are ready to be coated in chocolate, melt chocolate chips in the microwave or with the help of a double boiler. Add remaining 1/2 teaspoon peppermint extract and stir well. Removing 2 patties at a time from the freezer, place first patty into the chocolate. With the help of a fork, turn patty over and make sure all sides are evenly coated. Remove from the melted chocolate and before transferring to the prepared baking sheet, tap fork gently against the side of the bowl to get rid of any excess chocolate. Continue until all patties are coated. Return baking sheet to the freezer until chocolate is set (about 15 minutes).
- Patties will keep in an airtight container for up to 4 weeks if stored in the fridge or freezer.
- 1 package crescent roll dough
- 4 oz. cream cheese
- ½ c. Red Velvet cake mix
- approx. ½ c. dark chocolate chips
- ⅓ c. powdered sugar
- 1 oz. cream cheese
- 1½ tsp. milk
- Combine 4 oz. softened cream cheese and ½ c. Red Velvet cake mix; mix until well blended.
- Unroll crescent roll dough. Fill each triangle with 1 Tbsp. cream cheese mixture and approx. 10 chocolate chips.
- Roll dough loosely into crescent shapes.
- Bake according to package instructions.
- For icing, combine ⅓ c. powdered sugar, additional 1 oz. softened cream cheese, and 1½ tsp. milk.
- Drizzle over baked crescent rolls.