Microwave Crawfish Etouffee Recipe

2 lbs. fresh crawfish tails peeled with fat and seasoned
1 large white or yellow onion, finely chopped 
1/4 bell pepper, finely chopped

2 teaspoons dried parsley
1 8oz. can Cream of Mushroom Soup 
1 8oz. can good quality tomato sauce (I use Contadina)
1 cup fresh green onions chopped
3/4 stick butter
2 cloves of garlic minced  
Cajun seasoning to your taste (salt, red pepper, black pepper)

Cooked white rice

In a safe, 2 quart pyrex bowl, microwave on high setting 3/4 stick of butter, onion and green onion 8 to 9 minutes. Stir.

Add tomato sauce, cream of mushroom soup, bell pepper, parsley, garlic, seasoning and crawfish. Microwave on high 5 minutes. Stir. Microwave another 5 minutes.

Serve over cooked white rice with a side of cheesy french bread and fresh green onions as a garnish (recipe in Roux). Bon Appetit!!! 

Simple and Quick Hors Deurves

So we are having guests this evening and I made quicky hors deurves for tonight.  If you keep a few things in your pantry at all times, it will make your life easier!  I keep jars of olives, pickled okra, pesto and sweet gherkins on hand.

I put together a veggie plate of olives, sweet gherkins and pickled okra.  Then I deviled some eggs and dusted them with paprika.

For another amuse bouche (a small bite before the meal) I mixed 1/2 block of  softened cream cheese with 1 tablespoon of Pesto to be plated on an assortment of crackers with any or no topping.  It's lookin' good, folks.  Bon Appetit!

Cool Cucumber Soup

Cucumber Soup is so refreshing that it is a must on these hot summer days!  There are many ways to serve this soup and I have two images for you to enjoy!  Bon Appetit!!!

Chilled Cucumber Soup
2 (16 oz) containers Greek yogurt or sour cream
1 ½ cups half and half  (buttermilk can be used as a substitution)
3 cucumbers, unpeeled, seeded, chopped
¾ cup chopped red onion
8 chopped green onions, white and green parts
2 T kosher salt
1 T freshly ground black pepper
¾ cup freshly squeezed lemon juice (6 lemons)
¼ cup chopped fresh dill

In a large mixing bowl, stir together yogurt or sour cream, half and half (or buttermilk), cucumbers, red onion, salt and pepper.

Transfer the mixture in batches to the blender. Process until the cucumbers are pureed and then pour in another bowl. Continue processing until all is pureed. Cover with plastic wrap. Refrigerate until very cold. Just before serving, stir in lemon juice. Garnish with shrimp, lemon, fresh dill, mint, or radishes.

Meatballs in a Cream Sauce

So I am not really in to cream sauces of any kind, but I was in a pinch what to do with a humongous portion of left over cooked  macaroni shells, so I came up with this...it is very mild to taste, so you might want to add more seasonings than I did.

Bon Appetit!!!

Ingredients:

1 egg, beaten with 1/4 cup of milk
2 slices of bread, torn up
1 1/2 pounds of ground chuck
1 tsp salt
3 T. grated onion
1/4 tsp. celery salt
1/4 tsp. nutmeg
1 can of cream of chicken soup
1 can of cream of mushroom soup
2 cups of milk
3 cups of frozen mixed vegetables (peas, carrots and green beans)

Beat one egg with 1/4 cup of milk. Add two slices of bread broken up. Set Aside.

To 1 1/2 lbs. of ground chuck add 3 T. of minced onion, 1/4 tsp. of black pepper, 1/4 tsp. of nutmeg, 1/2 tsp. of dry mustard, 1/2 tsp. celery salt.

Then stir in egg and bread mixture.  Mix well.

Form into meatballs, roll each meatball lightly in All Purpose flour. Fry meatballs and then set aside.

Add to the pan one can of mushroom soup and one can of chicken soup, and 2 cups of milk.   Stir until smooth, mix in 3 cups of frozen vegetable mix and add meatballs.

Cover and simmer 10 minutes.  Mix in cooked macaroni shells until it is the consistency that you would like.

Serve with a green salad.

Roux, Simple Cajun Recipes Cookbook: A Chicken in Every Pot...(Governor Huey P. Long)

Roux, Simple Cajun Recipes Cookbook: A Chicken in Every Pot...(Governor Huey P. Long): "So I am thinking, what could be an easy supper. MMMmmm, baked Chicken...blah baked chicken...what could I do to make it scrumptious???...co..."

Veggie Dip Cups

We have lots of small get togethers and I am always in a rush when I get home from work! I try to prepare everything the night before so everything will be ready to serve.

This idea was in a magazine and is so easy to prepare!

Cut in strips bell peppers (all colors), celery, carrot sticks, and cucumber...any other raw vegetables, that you would like to include, such as asparagus and brocolli can be added to this colorful group of vegetables.

In small, clear plastic cups or clear glasses, place 2 Tablespoons of any dip that you desire and then arrange the vegetables standing in the glass!

It makes a beautiful, simple presentation. It is also nice that your guests don't have to go back to the "veggie plate". They have their own individual serving.

Bon Appetit!!!

A Chicken in Every Pot...(Governor Huey P. Long)

So I am thinking, what could be an easy supper.  MMMmmm, baked Chicken...blah baked chicken...what could I do to make it scrumptious???...come here you little old chicken.

First of all, I washed and disjointed a large fryer and seasoned it with Montreal Steak Seasoning...yes, Steak Seasoning by Montreal...it is a very coarse grind of spices and absolutely good for any meat or chicken dish.

Then I placed the chicken parts in a large pan.  I used one stick of  butter in pats on each piece. Then sliced two large onions into large rings and placed that on each piece of chicken.

Inside the onion ring, I placed fresh button mushrooms. Then I baked the chicken, uncovered, at 350 degrees for 45 minutes, then I drizzled honey over the chicken and baked it another 25 minutes.

It was delicious and had a slight sweet taste to it...yum yum!!! Bon Appetit!!!

Ingredients for this delish dish:  One washed and disjointed chicken, Montreal Steak Seasoning, two large onions, one stick of butter and honey.