Ernest’s Marinade for Crab claws

Ernest’s Marinade for Crab Claws, RRR 2, pg 168

Ingredients:

  • 1 cup chopped green onions, tops and bottoms
  • 1 cup chopped celery, leaves and stalk
  • 4 pods garlic, chopped
  • 1 cup chopped parsley
  • 2 cups Spanish olive oil
  • 2 cups tarragon vinegar
  • Juice of 6 lemons
  • 2 tablespoons salt
  • 1 tablespoon pepper

Instructions:

Chop first four ingredients as fine as possible with French knife. Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving. This marinade is also excellent for boiled shrimp.

This is a great appetizer for the holidays coming up! Here are some more pictures below.

Adam’s Autumn Biscuits

Yay it’s finally fall! My favorite season! Since it’s fall, I decided it was time for some pumpkin! These would be great after game-day or even to serve at game-day!

Adam’s Autumn Biscuits, RRR 3, pg 97

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 1 teaspoon orange zest
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup margarine, chilled and cut into small bits
  • One 16 ounce can unsweetened pumpkin purée
  • 2 tablespoons 1% or less buttermilk
  • 1/2 cup white raisins
  • 1/2 cup brown sugar

Instructions: Preheat oven to 400 degrees. Sift the flour, baking powder, salt, brown sugar, orange zest, cinnamon, and nutmeg into a mixing bowl. Using a pastry blender or food processor, cut the margarine into the four mixture until it resembles very coarse meal. Add pumpkin and raisins. Pat the dough into 1/2 inch thickness on a well-floured surface. Cut into using a floured 1 inch cutter. Place biscuits on baking sheet sprayed with vegetable oil cooking spray. Brush biscuits with milk and top with one teaspoon of brown sugar per biscuit.

Yield: 24 biscuits

I baked for about 18 minutes in the oven. The biscuits were a different consistency than I am used to, but very tasty! Great fall treat! Below are some pictures of the biscuits. Enjoy!

Adult Bento Lunch Box

First off, I’ll explain what a Bento box is incase you are unaware like I was.

Courtesy of Merian Webster:

Definition of bento box: a multicompartment box used for containing the different courses of a usually Japanese lunch

Here is a cute bento box I found at Albertsons locally in Baton Rouge

The first item I have chosen is:

Bagel Chips from RRR 3, pg. 258

Ingredients:

  • 6 bagels
  • Non-stick butter flavored cooking spray

Instructions:

Slice bagels as thin as possible, approximately 6 slices per bagel. Places slices on ungreased cookie sheet. Spray moderately with cooking spray. Add salt, onion, garlic, etc, if desired. Bake at 350 degrees for 12-15 minutes.

Makes 18 servings of 2 chips.

I have selected cinnamon sugar mini bagels and here is a picture of my bagels.


To pair with the bagel chips, I have selected:

Sweet cream cheese with peanuts

RRR 3, pg. 30

Ingredients:

  • 8 ounces of light cream cheese
  • 3/4 cup of brown sugar
  • 2 teaspoons vanilla
  • 1/3 cup of chopped dry roasted peanuts
  • 3 or more apples, cut into wedges

Instructions:

Combine first three ingredients and mix together well. Gold in peanuts. Refrigerate until ready to serve. Serve with slices of apple as a spread.

Serving size: 25 servings of 1 apple wedge and 1 tablespoon dip

Here is a picture of the spread.


The last item I have chosen for the box is:

Asian Chicken Wraps, RRR 4, pg 265

Ingredients:

Dressing:

  • 1 cup canola oil
  • 1/2 cup rice wine vinegar
  • 2 tablespoons minced ginger root
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon sugar
  • 1/2 teaspoon cracked red pepper

Wraps:

  • 1 rotisserie chicken
  • 1 cup chopped cabbage
  • 1 cup chow Mein noodles
  • 1/2 cup shredded almonds
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 4 green onions chopped
  • 2 tablespoons sesame seeds toasted
  • 4-6 large tortilla wraps

Instructions:

For the dressing, combine the canola oil, vinegar, ginger root, soy sauce, garlic, sugar and red pepper in a bowl and whisk until the sugar dissolves.

I have added pictures of the ingredients below.

Here is the minced ginger root.

Here is the dressing mixed together.

Now for the wraps, chop the chicken into bite-sized pieces, discarding the skin and bones. Combine the chicken, cabbage, noodles, almonds, bell peppers, green onions, and sesame seeds in a bowl and mix well. Add the dressing to the cabbage mixture and toss to coat. Spread the cabbage mixture over the tortillas and roll to enclose the filling. Wrap each roll individually in baking parchment paper and secure with tape. Cut each wrap diagonally into halves.

Serves 4-6

Here are the almonds and sesame seeds toasting. Be careful because the almonds are easy to burn! They should be light brown.

This is what the mix should look like.

Add the mix to the tortilla then close up the wrap!

Here is the finished wrap.

Here’s a few pictures of the bento box put together!

Paint it Forward Event


River Roads Recipes hosted an event with Painting and Pinot (off Perkins) for a Paint it Forward event a few weeks back. This was a fun event to create some art work for your home and give back to River Roads. Painting and Pinot also allows you to bring your own drinks and food in. Some ladies drank wine and River Roads provided the snacks and a drink too! I hope to see this event come back next year! I have a couple photos courtesy of Ashley Rasco from the event. There were many tasty snacks as well!


Painting before pictures:


Final product for the crawfish painting


Here are pictures of the snacks as well as the full recipes:

This would also be great for Thanksgiving or a fall tailgate!

SPARKING CRANBERRY PUNCH, RRR1, p 11


Ingredients:

  • 1 large can jellied cranberry sauce
  • 2 1/4 cups water
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 1 teaspoon almond extract
  • 1 1/2 cups ginger ale
  • Clove-stuffed lemon slices*
  • Mint

Instructions:

Crush cranberry sauce in can with fork and empty into saucepan. Beat with rotary beater. Add water and beat until sauce is melted. Add sugar and cool. Stir in lemon juice, extract and 1 cup of ginger ale, and serve well iced in frosted glasses. Garnish with mint and clove studded lemon circles. Serves 12 punch cups.

* to make the clove stuffed lemon: purchase a whole lemon and whole cloves. Then press the cloves into the lemon in rows. Lastly, after the lemon is filled with cloves, cut into slices.


COWBOY COOKIES, RRR2, p. 217


Ingredients:

  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1 cup margarine or butter
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups quick rolled oats
  • One 6-ounce package butterscotch chips or chocolate chips

Instructions:

Sift the flour, baking powder, soda, and salt together. Cream the butter with the sugars. Add eggs to the creamed mixture. Beat until smooth. Add the flour mixture gradually to the creamed ingredients. Now add the vanilla, rolled oats and the chips. Drop by spoonful on a greased baking sheet and bake at 350 degrees approximately 15 minutes. Makes four dozen cookies.


BOURBON PECAN TART-LETS, RRR4, p. 61


Ingredients:

  • 36 frozen miniature phyllo pastry shells
  • 1/2 cup (3 ounces) miniature semisweet chocolate chips
  • 1 cup finely chopped pecans, toasted
  • 3/4 cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1/3 cup bourbon
  • 1 egg, lightly beaten

There is a note that states these can be frozen

Instructions:

Arrange the pastry shells in a single layer on a lightly greased 10 by 15 Inch baking sheet. Spoon the chocolate chips evenly into the shells. Combine the pecans, brown sugar, butter, bourbon, and egg in a bowl and mix well. Spoon the pecan mixture into the prepared shells. Bake at 350 degrees for 20 minutes or until golden brown. Remove to a wire rack to cool. Store in an airtight container for up to 3 days, or freeze for up to one month.

Makes 3 dozen tartlets

Sugar and Spice Pecans

Sugar and Spice Pecans, RRR IV, page 255, Photo by Jessica McVea

Here is a quick and easy recipe that you can keep on hand as a snack, to serve to your guests, or give as a gift, too!

Louisiana pecans. We LOVE them! This recipe is a wonderful mix of our beloved pecans, two kinds of sweet sugars, a sass of seasoning blends, and then a kick of curry to top it off. It is just the right blend to excite all your taste buds.

These Sugar and Spice Pecans from River Road Recipes IV: Warm Welcomes, page 255, will make a lovely gift for a hostess, teacher, or neighbor. Be creative with packaging:  mason jars, cello bags with ribbons, pretty tins, or maybe a antique candy dish. Just use your imagination. You could also pair the gift with a pretty tea towel like in the picture below.

Sugar and Spice Pecans, RRR IV, page 255, Photo by Jessica McVea

INGREDIENTS

  • 1 pound pecan halves
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tablespoons sugar (white)
  • 2 heaping tablespoons of brown sugar
  • 1 teaspoon of Morton Nature’s Season’s  Seasoning Blend
  • 1 teaspoon curry powder

DIRECTIONS

Toss the pecans with the butter in a bowl. Add the mixture of the sugar,  brown sugar, seasoning blend and curry powder to the pecan mixture and mix well. Spread the pecans in a single layer on a baking sheet. Toast at 275 degrees for 45 minutes, stirring at 15-minute intervals. Remove the pecans to a plate and let stand until cool. Store in an airtight container.

Makes 4 cups

 

 

Crawfish Supreme

Crawfish Supreme, RRR IV, p. 58. Photo by Meghan Poole.

As crawfish season continues here in South Louisiana, here is another dish that is wonderful for leftover crawfish tails. Crawfish Supreme from River Road Recipes IV: Warm Welcomes, page 58. This appetizer recipe is served over cream cheese. You could prepare the cream cheese spread on the tray ahead of time. Cover the cream cheese spread on the tray with wax paper and chill until ready to serve.

The recipe is versatile. Shrimp can be substituted for the crawfish. Perhaps use both crawfish and shrimp. Why not try with crabmeat, as well? Let us know how your recipe variation turns out.

The recipe uses fresh sliced and toasted French baquette bread (this is Louisana, after all!), but melba toast rounds can be used.

INGREDIENTS

  • 1 baguette French bread, thinly sliced
  • Olive oil to taste
  • 1 pound crawfish tails
  • 1 bunch green onions, chopped
  • 1 teaspoon white Worcestershire sauce
  • 1/.2 cup remoulade sauce
  • 1/2 cup reduced calorie Italian salad dressing
  • 12 ounces cream cheese

DIRECTIONS

  1. Arrange the bread slices in a single layer on a baking sheet and brush with olive oil.
  2. Toast at 500° until light brown.
  3. Saute the crawfish tails and green onions in a skillet sprayed with nonstick cooking spray.
  4. Stir in the Worcestershire sauce.
  5. Remove from the heat and cool slightly.
  6. Stir in the remoulade sauce and salad dressing.
  7. Microwave the cream cheese until slightly softened. Place the cream cheese on a serving platter and top with waxed paper or plastic wrap. (can be done ahead of time and chill until ready).
  8. Roll or pat the cream cheese to cover the platter (can be done ahead of time and chilled until ready).
  9. Discard the waxed paper and spread with the crawfish mixture.
  10. Serve with the toasted bread slices.

Serves 10-12

 

 

 

Spinach Con Queso

Spinach Con Queso, RRR III, p. 16.

Here in Baton Rouge, we just LOVE hot spinach dip! There are many variations on restaurant menus throughout the city. Some are served with warm tortilla chips, some with buttered toast points, and yet others may be accompanied by fried bowtie pasta.

From River Road Recipes III (page  16), this is River Road Recipes own version of hot spinach dip called Spinach Con Queso. It is a delightful, fresh version that is sure to please. This recipe makes 2 cups or 16 servings. Using the light version of the Velveeta cheese and low fat ricotta, it is only 56 calories a serving. It is versitale dish. You can  choose from a variety of different crackers, chips, pita chips, bagel bites, etc to use and they would all work well. Depending on your choices, you can keep the dish gluten free, low fat, and/or vegetarian.

INGREDIENTS

  • One 10-ounce package frozen chopped spinach, thawed
  • 8 ounces low fat ricotta cheese
  • 3 tablespoons milk, divided
  • 1/4 teaspoon paprika
  • 1/2 pound light Velveeta, cubed
  • 1 small onion, chopped
  • 1/3 cup diced jalapeno peppers
  • 1 medium tomato, peeled, seeded, and chopped

DIRECTIONS

Place spinach in a large strainer. With back of spoon, press out as much liquid as possible. Place ricotta cheese in a food processor, gradually add 2 tablespoons of milk blending until very smooth. Blend in paprika. Combine Velveeta, remaining milk, and onion. Heat until cheese is melted, stirring occasionally (can microwave this step). Add ricotta cheese mixture to the cheese and heat. Stir in spinach, jalapeno peppers and tomato.

Serve warm with tortilla chips or home toasted tortilla wedges. Can also be served with Bagel Chips recipe on page 258 RRR III.

Yields 2 cups, 16 servings

Swedish Meatballs

Meatballs are a classic staple at many parties. Most everyone loves them. You can serve meatballs in a fancy chaffing dish or simply have them in a crockpot. They also can be made ahead of time and frozen until needed. You can choose to freeze the pre-cooked meatballs or freeze the meatballs cooked down in the sauce. Meatballs are great for leftovers.

Here is a recipe from River Road Recipes I for Swedish Meatballs. The recipe, as written, makes  a fairly large amount of meatballs. Make them ahead of time and just get out the amount you need from the freezer and cook them. Though the recipe is in the Party Food section of RRRI, think outside the box. Maybe serve them as a main dish to your family. Perhaps, serve meatballs over rice or pasta,  or alone like mini-meatloaves with mashed potatoes. What about serving them with a side Garlic Cheese Grits? That recipe is on page 56 of River Road Recipes I.

No matter how you choose to serve this recipe, it will be a hit every time.

 Swedish Meatballs

RRR I, page 229

Photo by Don Kadair.

Swedish Meatballs, RRRI p. 229. Photo by Don Kadair.

Ingredients

  • 6 pounds ground meat (beef with approximately 1/4 pork)
  • 6 slices of stale bread, soaked in milk
  • 3 whole eggs beaten
  • 1/2 cup parsley, finely chopped
  • 1/2 cup green onion tops, finely chopped
  • 2 medium white onions, finely chopped
  • 4 stalks celery, finely chopped
  • Garlic salt, black pepper, salt
  • Sauce: 2 large bottles of barbecue sauce and 2 cans of cream of mushroom soup

DIRECTIONS

Mix all the ingredients (with the exception of the sauce) and roll into bite-size or serving size balls. You can use a ice cream or cookie scoop to maintain consistency. Fry (brown) the meat balls in a small amount of fat (oil). Pour off the excess fat and place the meatballs into a large saucepan or pot. Mix the barbecue sauce and mushroom soup into the remaining drippings and stir. Pour the sauce over the meatballs. Simmer for 40 or 50 minutes.

Makes around 150 or so 1″ meatballs.

 

‘Tis the Season to Eat Crawfish!

Christmas holidays are over and the new year has begun. With the Mardi Gras season in full swing, it will soon be crawfish time in South Louisiana. Families and friends will be gathering for food and fellowship with weekend crawfish boils. These wonderful mudbugs may not be pretty, but they sure are tasty and the leftovers can make for beautiful dishes.

Below is a recipe for Crawfish Etouffee from River Road Recipes I. The recipe in RRR I, tells you to boil the crawfish and gives the directions on how to do so. In today’s world, we are fortunate enough to be able to buy packaged crawfish tails.  However, this recipe is a wonderful idea for leftovers from a crawfish boil, as well. Make it for your family, or perhaps a party you have planned. Serving the dish in martini glasses (as shown) or other decorative ware can make for a beautiful presentation and it can be served in appetizer portions. Having portions in easy to handle serving dishes makes it easier for your guests if you are having a buffet or cocktail party.

This recipe makes about 8 quarts or 30 servings. It freezes well in ziplock bags or airtight containers. You may also cut the recipe in half.

 Crawfish Etouffee

RRR I page 103

 Crawfish Etouffee, RRR I p. 102. Photo by Don Kadair.

The recipe has been adapted from the original, assuming you have the crawfish tails and do not need to boil.

Ingredients

  • 4 1/2 to 5 lbs of  crawfish tails with the fat
  • 1 cup shortening
  • 1 stalk (bunch) of celery
  • 6  medium onions
  • 4 cloves of garlic
  • 1 bell pepper
  •  1 cup green onion tops
  • 1 pimento (or red bell pepper)
  • 4 teaspoons Worcestershire sauce
  • Salt, pepper, and hot sauce to taste.

Directions

Grind (dice in a food processor) the vegetables and cook in shortening until tender. Add the seasonings and blend well. Add the crawfish tails (with the crawfish fat). Cook for about 15 or 20 minutes, but do not overcook. Turn the heat off and let it stand for 30 minutes until the seasonings are blended. Serve over rice.

River Road Recipes I, p. 103

 

 

Party Time!! Make Ahead Recipe: Blue Cheese Truffles

It is party season! The Super Bowl is coming up and the Mardi Gras season is under way, but everyone is busy. Here is a recipe that is sure to please the hostess, as well as, the party goer who needs to bring a dish. Blue Cheese Truffles from River Road Recipes IV . It has only three ingredients.

This recipe can also be made in advance because it freezes well. Go ahead and use your stand mixer and double the batch.  Then you will have some ready in the freezer for the next party.  Just freeze the truffles in a plastic container separated in layers with wax paper. Take them out the day of the party and you are ready to go!

Blue Cheese Truffles are also gluten free and low carb. This combination will be sure to please any crowd.

                                            Blue Cheese Truffles, RRR IV, p. 57. Photo by Meghan Poole.

INGREDIENTS

  • 3 cups pecan halves or pieces, finely chopped
  • 8 ounces blue cheese, softened
  • 8 ounces cream cheese, softened

DIRECTIONS

  1. Spread the pecans in a single layer on a baking sheet. Toast at 300° for 15 minutes or until light brown, stirring occasionally. Let stand until cool and finely chop.
  2. Combine the blue cheese and cream cheese in a mixing bowl and beat until blended.
  3. Shape the cheese mixture into balls using a small melon baller and coat with the pecans.
  4. Arrange the balls on a baking sheet lined with waxed paper. Chill, covered, until serving time.
  5. Serve with sliced apples and/or grapes.

Makes 3 1/2 dozen truffles