Sunday, February 18, 2018

Seafood Dirty Rice

For Mardi Gras this year, we made seafood dirty rice for dinner and King Cake for dessert.  It was my first time making the King Cake by myself and I was really happy with how it turned out.  My mom and I made the seafood dirty rice together - we used the recipe from the Chef Paul Prudhomme's Louisiana Kitchen cookbook.  It was really good!

  • 1 pound shrimp (with shells)
  • 2 tbsp. unsalted butter
  • 1 tbsp. peanut oil
  • 1/2 cup canned tomato sauce
  • 3 tbsp. very finely chopped onions
  • 2 1/2 tbsp. very finely chopped bell pepper
  • 2 tbsp. very finely chopped celery
  • 1 tsp. minced garlic
  • 1 tsp. salt
  • 1 tsp. white pepper
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. cayenne pepper
  • 1 1/2 cups shrimp stock
    • use the shrimp shells to make the stock
  • 1/2 cup heavy cream
  • 3 1/2 cups cooked rice
  • 3/4 cup very finely chopped green onions
  • 1 cup (about 1/2 pound) lump crabmeat
Yield: 4 servings

Peel the shrimp and use the shells to make the shrimp stock.

Melt the butter with the oil in a large skillet.

Add the tomato sauce, onions, bell pepper, celery, garlic, salt, white pepper, thyme, and cayenne.  Sauté over medium heat for 5 minutes, stirring frequently.

Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally.

Stir in the cream.

Simmer for about 4 minutes.

Add the shrimp and simmer for 3 minutes longer, stirring occasionally.

Stir in the rice, green onions, and crabmeat, keeping the lumps of crabmeat as intact as possible.

Heat through and serve immediately.

This recipe is so good - I highly recommend trying it if you like cajun food.

Thursday, January 4, 2018

Cheese Dip

Today I'm sharing the recipe for my family's cheese dip.  Chili con queso is a standard appetizer at any Tex-Mex restaurant, and this recipe allows you to have that cheesy goodness at home.  It works great as an appetizer, a snack (especially for Super Bowl parties), a side to serve with tamales or tacos, or as a dinner with tortilla chips all by itself (which is what we did last night).

  • 16 oz. Velveeta
  • 1 can whole peeled tomatoes
  • 2-3 jalapeños
  • 1 garlic glove

Chop these cheese into small pieces and melt in a double broiler.  Make sure the water doesn't get too hot and bubble out.

Chop the jalapeños, tomatoes, and garlic (or run the clove through a garlic press) and place all (including the sauce from the tomatoes) in the double broiler with the cheese.

Cook for 20-30 minutes.  The longer you cook the dip, the hotter (spicier) the dip will wind up being.

Serve with tortilla chips, tortillas, or over tacos or tamales and enjoy!

Tuesday, January 2, 2018

Pink Tiki Cocktail Recipe

I hope everyone's 2018 is off to a good start - ours is off to a frigid one!  I'm not a fan of cold weather (after 3 winters in Boston, I have seen more than enough snow to last me a life time), and I have been dreaming of a tropical vacation lately.  I can't afford one of those, but I can make tropical drinks.  Today I'm sharing the recipe for one of my own tropical creations - the Pink Tiki.

  • 2 oz coconut rum
  • 1 oz gin
  • 1 1/2 oz grapefruit juice
  • 1 oz lime juice
  • 1/2 oz orgeat
  • 1/4 oz grenadine
  • 1 cup crushed ice

Combine the ingredients in a cocktail shaker and shake vigorously.

Pour into a tiki mug (or your glass of choice) and enjoy!

Sunday, December 24, 2017

Decorated Sugar Cookies

The last Christmas cookies we made this year was the decorated sugar cookies.  We make these every year, and my mom, sister, and me decorate them together.  They're lotsa fun to make (and eat!)

We use the sugar cookie recipe from from Betty Crocker's Cookbook and the Buttercream icing recipe from The Wilton School's Decorating Cakes.

  • Sugar Cookies
    • 3/4 cup butter
    • 3/4 cup shortening
    • 2 cups sugar
    • 4 eggs
    • 2 tsp. vanilla extract
    • 5 cups flour
    • 2 tsp. baking powder
    • 2 tsp. salt
  • Frosting
    • 1 cup shortening
    • 1 cup butter
    • 2 tsp. vanilla extract
    • 8 cups sifted powdered sugar
    • 4 tbsp. milk
    • food coloring
    • optional: sprinkles, chocolate chips, marshmallows, red hots, mini M&Ms, etc.

Thoroughly mix the shortening, butter, eggs, and vanilla extract.

Gradually blend in the flour, baking powder, and salt.

Cover the dough and chill for at least 1 hour.

Roll the dough 1/8-inch thick on a lightly-floured surface.

Cut the dough into your desired shapes using cookie cutters.  Place the cookies on cookie sheets lined with parchment paper.

Bake at 400ºF for 6 minutes.

Next you need to make the buttercream frosting.

Cream the butter and shortening in a mixer.  Add the vanilla.

Gradually add the powdered sugar, 1 cup at a time, beating well on medium speed.

Scrape the sides and bottom of the bowl when needed. The frosting should appear dry.

Add the milk and beat at medium speed until light and fluffy.

Divide the frosting and add food coloring.  We use Wilton's food coloring.

Stir in the coloring.

Now it's time to decorate!  Frost the cookies and add sprinkles, chocolate chips, M&Ms, coconut - whatever you like.

Here's all the cookies we made this year.

Hope you enjoyed seeing our Christmas baking.  Merry Christmas!

Friday, December 22, 2017

Pecan Paulines

Yesterday I made Pecan Paulines (the recipe we use comes from my Great Aunt Polly).  These are basically like pecan pralines on top of a cookie.  These are really tasty!

  • Cookies
    • 1  2/3 cups flour
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 cup butter
    • 2/3 cup firmly packed brown sugar
    • 1 egg
    • 1/2 tsp. vanilla extract
    • 1/2 tsp. maple flavoring
    • 1 cup pecans
  • Praline Frosting
    • 1 cup packed brown sugar
    • 2 tbsp. corn syrup
    • 4 tbsp. water
    • 2 cups sifted powdered sugar
Yield: 32 cookies

Cream the butter.

Gradually add the brown sugar, creaming well.

Mix in the egg, vanilla, and maple flavoring. Beat well.

Gradually add the flour, baking soda, and salt.  Make sure the dough is thoroughly blended.

Shape the dough into an 8-inch roll.  It should be approximately 2 inches in diameter.

Wrap the dough in wax paper (or aluminum foil) and chill for at least 4 hours.  I just put it in the fridge overnight.

Chop or break the pecans into small pieces (about 4 pieces per pecan).

Cut the dough into 1/4-inch slices and place on a cookie sheet lined with parchment paper.

Press 4 or 5 pecan pieces onto each cookie.  Bake at 350ºF for 8 minutes.

To make the praline frosting, combine the brown sugar, corn syrup, and 2 tbsp. water in a saucepan.

Bring the mixture to a boil, stirring constantly.

Blend in the powdered sugar and 2 tbsp. water.  Mix until smooth.

If necessary, add a few drops of water until it becomes the consistency of a glaze.

Drizzle the cookies with the praline frosting.