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!

Orange Champagne Cocktail

This past Saturday I hosted a game-day/watch party for the LSU game. I selected the Orange Champagne cocktail drink for the crowd and it was a HIT; especially for a Day game!

Orange champagne cocktail, RRR 4, pg 97

Ingredients:

  • 2 quarts Champagne, chilled
  • 2 quarts ginger ale, chilled
  • 1 quart of orange juice, chilled
  • 2 pints of fresh strawberries
  • Instructions:
    • Combine the champagne, ginger ale, and orange juice in a large pitcher and mix well. Pour into champagne flutes and top each serving with some of the sliced strawberries.
      Makes 15 (4 oz) servings

    Here are some photos of the drinks! They were so good and great for a party! I served with a platter of strawberries out for guests to add to their drinks.

    The Perfect Tailgate

    With LSU football season coming up, I thought a tailgate post would be perfect! I have selected three items that would be great to bring to a tailgate! Geaux tigers!


    Bill’s Fuzzy “Neighbors”

    Ingredients:

    • 6 ounces of orange juice concentrate
    • 7 ounces peach schnapps
    • One blender of crushed ice

    Instructions:

  • Whirl all ingredients together in a blender and serve!
  • This made such a great drink! So tasty! I would double or triple this recipe for a larger party.


    Artichoke Dip

    Ingredients:

    • One 15 oz can of Progresso seasoned bread crumbs
    • 4 14 oz cans of artichoke hearts
    • 2 cups olive oil
    • Juice of 4 lemons (Realemon May be used)
    • 2 cups of grated Romano cheese
    • 4 pods of garlic, puréed
    • Red pepper to taste
  • Instructions:
  • Combine the bread crumbs, water from artichokes, lemon juice and olive oil. Put the artichokes hearts in the blender and blend on high speed until well blended. Add artichoke hearts to above mixture. Add cheese, garlic and red pepper. Put in a buttered 4 quart casserole and bake at 350 degrees 20 to 30 minutes until warm. This may be spooned into a chafing dish and served with Melba rounds. Delicious!
  • Yield: 4 quarts
  • This makes a TON of dip- I had two full pans of dip! This would be great for a larger party!


    Lastly, I selected On the Border Meatballs

    Ingredients:

    • 1 1/2 pounds of round, well-trimmed and ground beef
    • 1 1/2 cups bread crumbs
    • 1/3 cup minced onion
    • 1/3 cup of skim/low fat milk
    • 1/2 teaspoon garlic powder
    • 3 tablespoons chopped parsley
    • 1 teaspoon pepper
    • 2 egg whites of 1/4 cup of egg substitute
    • 1 tablespoon corn oil
    • 12 ounces light Velveeta cheese
    • One 4 ounce can green chilies, reserve liquid
    • One 1 1/2 ounce package of taco seasoning mix
    • 1 cup of water

    Instructions:

    • In a bowl, mix the ground meat, bread crumbs, onion, milk, garlic powder, parsley, pepper and egg. Shape into 1 inch meatballs and cook in a nonstick skillet in oil until browned. Set the meatballs aside to drain on paper towels. Spoon off the fat and wipe the skillet clean. In the same skillet over low heat, mix the cheese, green Chile’s with liquid, taco seasoning mix and one cup of water until cheese melts. Return the meatballs to the skillet. Cover and simmer until heated through. Serve hot with toothpicks. The sauce can be used as a dip when the meatballs are gone.
    • Yield: 112 meatballs


    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!

    Magnolia Mound Punch

    One of my friends was married at Magnolia Mound Plantation a few years ago. It was a beautiful day in late Spring with their nearest and dearest mingling under the oak trees as the Spanish moss swayed in the Mississippi River breeze. This punch is a perfect tribute to that day and the love my sweet friend shares with her husband. I like to load it up with some Ponchatoula strawberries fresh from the Red Stick farmer’s market to make it a truly local treat.

    It also makes an insanely beautiful cocktail for the holidays. These photos were featured in our Junior League newsletter, thanks to the lovely Kaela from Kaela Rodehorst Photography.

    Magnolia Mound Punch RRR Blog 1

    Magnolia Mound Punch (RRR II, Page 26)

    • 1 bottle pre-chilled strawberry wine such as St. Martin’s (not strawberry flavored wine)
    • One 32-ounce bottle pre-chilled ginger ale
    • Fresh Strawberries

    Mix first two ingredients. Strawberries may be floated in the punch as decoration. Makes 12 to 14 four-ounce servings.

    Magnolia Mound Punch RRR Blog

    Couldn’t be easier!

     

     

    Member Spotlight: Dining with Our President, Kathy Victorian

    Every Friday evening, my family has what we call a “special night.” I pick up our three year old daughter from daycare; we get “freats” (we are still working on that “tr” phonetic combo) – usually our favorite Talenti gelato to share and a nice bottle of Malbec for Mommy and Daddy; then we pick out a movie to watch as a family. One of her favorite  movies for nights like these is Disney’s The Princess and the Frog. At the beginning of the movie, Tiana’s dad, James, makes the following observation while helping his daughter make the perfect pot of gumbo: “You know the thing about good food? It brings folks together from all walks of life. It warms them right up and it puts little smiles on their faces.” I could not agree more!

    Kathy Victorian, President of the Junior League of Baton Rouge, also knows that there is truly something special about sharing a meal with loved ones. Growing up, Kathy remembers fondly the meals she shared with her family. “My mom was an amazing cook, and I remember vividly her preparing a home cooked meal for us every day, but she made Easter, Thanksgiving, and Christmas magical in our home with her cooking.” Today, Kathy continues this tradition with her own family. “I LOVE to cook,” she says, “because cooking a meal is one of the most personal things I can do for someone. I’m literally providing plated ‘love’ made with my own hands and creativity – even if I’m following a recipe, I picked the recipe and planned the meal!

    Kathy Victorian

    Kathy Victorian, Junior League of Baton Rouge President 2016-2017

    Like most of us, the typical weeknight dinner at Kathy’s house varies, depending on how busy everyone is. “The typical weeknight can consist of take out or a sit down dinner with my husband, Michael, but Sunday after church, my cooking skills are on display at Chateau Victorian!” One of Kathy and Michael’s favorite River Road Recipes is the Chicken Stew found on page 195 of River Road Recipes III – A Healthy Collection. Another favorite from RRR III is the Creamy Risotto, featured below. “I had never prepared homemade risotto until I got my hands on RRR III, and when I turned to the recipe, I found my elegant comfort food. Needless to say, I prepare this dish often.”

    Kathy with friends enjoying a casual evening dinner at home.

    (Left to right) Kimberly LaMotte, Kathy Victorian, Elisha Browder, and Brunetta Adams enjoying a Memorial Day Weekend cookout and surprise birthday party for Elisha! “Food always brings me and my loved ones together,” says Kathy. “Friends plus Family plus Food equals FUN!”

    In addition to cooking at home, Kathy enjoys eating out. While she has several favorite Baton Rouge restaurants, Mansurs on the Boulevard takes the cake. “If I had to pick one,” Kathy says, “it would be Mansurs on the Boulevard simply because of their fantastic staff, and every meal I’ve eaten there has been Ahhhhhh-Mazing!” Whether dining out or trying a new recipe from the River Road Recipes collection like Kathy, or even just sharing store bought “freats” with your loved ones on the couch like my family, there are so many opportunities in the Red Stick to enjoy some “plated love” and create lasting memories with both friends and family alike.

    Creamy Risotto, RRR III p. 132

    This Creamy Risotto, as Kathy says, makes for an elegant comfort food that works well as a side or as the main dish!

    • 1 tablespoon olive oil
    • 1 tablespoon tub margarine
    • 1 onion, chopped
    • 1 teaspoon chopped garlic
    • 1 cup arborio rice or medium grain rice
    • 3 tablespoons dry white wine
    • 3 1/2 cups defatted chicken stock, less salt
    • 1/3 cup grated fresh Parmesan cheese
    • 1/8 teaspoon saffron (optional)
    • 1/2 teaspoon basil
    • Black pepper for seasoning
    Aborio is an Italian short grain rice and can typically be found at most grocery stores on the grain aisle. Photo by Lauren De Witt.

    Aborio rice is an Italian short grain rice and can typically be found at most grocery stores on the grain aisle. Photo by Lauren De Witt.

    Heat oil and margarine. Sauté vegetables for five minutes. Add rice and stir for 30 seconds. Add wine and stir for one minute. Add stock, cheese, and spices. Simmer until the rice is tender but slightly firm to bite and the mixture is creamy, about 25 minutes. Season with pepper. Serve with extra Parmesan cheese if desired.

    Creamy Risotto. Photo by Lauren De Witt.

    Creamy Risotto. Photo by Lauren De Witt.

    This recipe has 208 calories, 6.4 grams of fat, and 511 milligrams of sodium per serving, which is over 5 grams less fat compared to the original! You can take the nutritional benefits a step further by omitting the olive oil and margarine and simply sautéing the vegetables in the chicken broth to save an additional 3.7 grams of fat and 33 calories per serving. Try using a sodium-free broth to cut additional sodium.

    Black Olive Dip

    While most of us consider Memorial Day weekend the start of summer, the true first day of summer isn’t until June 20th. Although it’s still technically spring, temperatures in south Louisiana are already creeping into the low 90s. With the rise in temperatures and the kids out of school, pool parties, beach trips, and barbecues begin to dominate the social scene. This quick and easy Black Olive Dip recipe works well for any summer occasion and is guaranteed to keep guests coming back for more!

    Black Olive Dip

    Photo: Jessica McVea

    Black Olive Dip (RRR II, page 12)

    • 1 soft, ripe avocado
    • 1 tablespoon minced onions
    • 2 tablespoons mayonnaise
    • 2 tablespoons lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon Tabasco sauce
    • One 8-ounce package cream cheese, softened
    • 1/2 cup chopped ripe olives

    Peel the avocado and mash. Stir in the onion, mayonnaise, lemon juice, salt, and Tabasco sauce. Beat the cream cheese until it is light and fluffy and blend well. Stir in the black olives. Chill and serve with your favorite tortilla or pita chips! (Helpful hint: leftover dip can be used as a delicious sandwich filling, as well!)