Twice Baked Potato Casserole

This a a great holiday casserole, but don't wait for the holidays.  It is easy to prepare and makes about 8 servings.  It's very easy to double the recipe, if you need to feed more.  It is an Emeril Lagasse recipe that I've slightly tweaked.

Ingredients:

• 4 large baked potatoes
• ½ C. half and half or evaporated milk
• 2 C. sharp Cheddar cheese, shredded
• ½ C. sour cream
• ¾ C. green onions, finely chopped
• 6 bacon slices, cooked and crumbled
• ¼ C. (½ stick) butter, plus 1 T. to grease the casserole dish
• 1 t. kosher salt
• 1 t. Tony Chachere’s Creole Seasoning
• 1 egg, scrambled
• Fresh chives

Directions:

1. Peel and coarsely mash the baked potatoes.
2. In a large bowl, combine the potatoes, cream, 1 C. of the cheese, sour cream, green onions, bacon, butter, salt, and Creole seasoning.
3. Mix well until all ingredients are incorporated and then add the scrambled egg.
4. Grease a casserole dish with 1 T. butter and then transfer the potato mixture to the casserole dish.
5. Cover with the remaining 1 C. of Cheddar cheese.
6. Bake for 25 minutes or until cheese is bubbly.
7. Serve hot.

Tips and Tricks:

• The best way to bake potatoes is without foil in a 450 degree oven.  Depending on size, they usually take about 1 hour and 15 minutes.
• I’ve tried making this recipe with Colby, mild Cheddar, and sharp Cheddar cheese.  Sharp Cheddar is my favorite, but use what you like.
• I like to add chives when serving.  Chives are NOT green onions.  They are milder and thinner than green onions.  Chop the green onions to cook IN the casserole and the chives to serve ON the casserole.   You can find them by the fresh herbs in the produce section.

Pepper Jelly Spinach Salad

This is my version of the Zea's Pepper Jelly Spinach Salad.  I added the candied pecans, and I think I hit it "Out of the park".  You try it!  What do you think?

Ingredients:

• ½ lb. of fresh spinach
• 10 kalamata olives, halved
• ¼ C. sun-dried tomatoes, chopped in slivers
• ¼ C. candied pecans
• ¼ C. golden raisins
• ½ C. blue cheese, crumbled
• ½ C. pepper jelly vinaigrette

Directions:

1. Toss all the ingredients together with the pepper jelly vinaigrette 

Tips and Tricks:

• I make the candied pecans the day before I make the salad.
• I toss the salad with the dressing about 15 minutes before it is served.  The spinach leaves start to wilt a bit with the dressing (that’s the way I like it).
• Adding a roasted or grilled chicken breast to this salad is excellent.

Pepper Jelly Vinaigrette

This is my version of the Pepper Jelly Vinaigrette from Zea's Spinach Salad.  I changed the recipe a bit because I think the original recipe is too oily.  This makes it just right! 

Ingredients:

• 1 C. olive oil
• ½ C. balsamic vinegar
• ½ C. pepper jelly
• ½ T. Dijon mustard
• 1 t. kosher salt
• 1 t. garlic powder 

Directions:

1. Combine all ingredients using an immersion blender or traditional blender
2. Can be refrigerated and used for 2 weeks

Tips and Tricks:

• I use the RED Tabasco Pepper Jelly.
• The Dijon mustard it what allows this vinaigrette to “stay together”.

Oyster Patties

My Mom made these every year for our New Year's Open House.  Sometimes we had them for other occasions also.  They are the perfect hors-d'oeuvres.  Pop open a nice bottle of wine or champagne and ENJOY!

Ingredients:

• 1 pt. oysters, drained and puréed (save the liquid)
• ¼ C. oyster liquor
• ½ t. salt
• ½ t. cayenne pepper
• ½ C. (1 stick) butter
• 1 bunch of green onions, finely chopped
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• ¼ C. flour
• 1 can Campbell's cream of mushroom soup
• 1 /3 C. bread crumbs
• 48 small patty shells

Directions:

1. Preheat oven to 350 degrees.
2. Sauté the onions in the butter, over medium heat, until soft, about 10 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the flour and cook for 5 minutes, stirring constantly.
5. Add the oysters, oyster liquor, salt, and cayenne, cook for 5 minutes.
6. Add the soup and cook for 5 minutes.
7. Remove from heat, stir in the bread crumbs and allow to cool.
8. Place the patty shells on a cookie sheet.
9. Using a teaspoon, fill the patty shells with the oyster mixture.
10. Bake for 10 minutes or until golden brown.
11. Allow to cool for 10 minutes before serving.

Tips and Tricks:

• Oyster liquor is the liquid that is inside of the shell with the oysters.  It is salty and an important ingredient in this recipe.
• I order my patty shells from Haydel’s Bakery.  They are flaky and delicious.
• You can substitute 1 lb. of diced fresh shrimp in the place of the oysters to make Shrimp Patties.  You might not need the bread crumbs if you use the shrimp.

Caesar Salad

I love a Caesar Salad, and this homemade dressing is what makes this salad EXCELLENT.  It is worth the effort.  It's from Kittencal's Kitchen (online).

Ingredients:

Salad:

• 1 large head of romaine lettuce or a 1 lb. bag
• 1/3 C. parmesan cheese, grated
• 1 ½ C. garlic croutons

Dressing:

• ½ T. anchovy paste
• 2 cloves of garlic, minced
• 1 C. mayonnaise
• ½ C. sour cream
• ¼ C. half and half or milk
• 1/3 C. parmesan cheese, grated
• 3 T. fresh lemon juice, or juice of one lemon
• 1 T. Dijon mustard
• 1 T. Worcestershire sauce
• ½ t. black pepper

Directions:

1. In a food processor, add all of the ingredients for the dressing and process until all ingredients are incorporated (about 30 seconds).
2. Refrigerate the dressing.
3. In a large bowl, combine the lettuce, cheese, and dressing.
4. Top with the croutons.

Tips and Tricks:

• Make the dressing the day before you want to serve the salad.  The dressing will stay fresh in the refrigerator for up to two weeks.
• You can add the meat of your choice to this salad.  Rotisserie chicken, grilled chicken, or grilled or fried shrimp are GREAT.

Shrimp Etouffee

This is Cajun comfort food.  It is my Mom and Dad’s recipe that I tweaked.  I like a creamy Etouffee, so that’s where the heavy cream come into the picture.  It’s spicy and rich and creamy.

Ingredients:

• 1 stick of butter (8 T.)
• 1 C. of chopped onions
• ½ C. of chopped bell pepper
• ½ C. of chopped celery
• 3 cloves of minced garlic
• ½ C flour
• 1 can of Rotel tomatoes with chilies
• 4 C. shrimp stock
• ¼ C. of Crystal Hot Sauce
• 2 T. of Tony Chachere’s Creole Seasoning
• 2 lbs. of fresh medium shrimp, peeled and deveined
• 1 C. heavy cream

Directions:

1. Season the shrimp with the Creole Seasoning and refrigerate.
2. In cast iron pot, melt the butter over medium heat and sauté the onions, bell peppers, and celery for 15 minutes
3. Add garlic and cook for 1 minute.
4. Add flour and cook for 5 minutes.
5. Add Rotel, hot sauce, and shrimp stock and bring to a boil.
6. Reduce heat and allow to simmer for 45 minutes.
7. Add shrimp and heavy cream, cook for 10 minutes.
8. Serve hot over rice.

Tips and Tricks:

·     Peel the shrimp and save all the shells and heads to make your own Shrimp Stock. 

·     If you don’t have a cast iron pot you can make this in a heavy bottomed Dutch oven instead.  The trick is to stir constantly while making the roux.  You can NOT multi-task during this step.  This is where the base of flavor for your etouffee comes.

·     The ¼ C. of hot sauce might have you scared.  Don’t be!  The shrimp will soak up the flavor from the hot sauce and the heavy cream will mellow it all out.

·     This freezes well.

Asian Boston Butt

It is so nice to come home to the smell of a wonderful dinner being cooked.  You can!  This dinner cooks while you are at work or running errands.  It's a combination of several different recipes that I've found online.

Ingredients:

• 1 T. kosher salt
• 1 t. black pepper
• 4 lb. boneless Boston Butt Roast
• 2 tablespoons canola oil
• 1 large onion, cubed
• 2 cloves garlic, minced
• 1 t. ginger powder
• 1 T. Sriracha, Hot Chili Sauce
• ½ C. bourbon
• ¼ C. soy sauce
• ½ C. apple cider vinegar
• ½ C. water
• 3 T. corn starch

Directions:

1. Rinse the Boston butt in cold water and dry with paper towels.
2. Heat the oil over a medium-high heat in a Dutch oven.
3. Season the meat well with the salt and pepper.
4. Sear the meat on all sides in the Dutch oven, about 5 minutes per side.
5. Add the onion, garlic, ginger, Sriracha, bourbon, soy sauce, and vinegar to the Crock Pot.
6. Place the Boston Butt on top and cook on low heat for 10 hours or on high for 5 hours. 
7. Remove the roast from the Crock Pot and place it on a platter, cover with foil.
8. Using a ladle, remove 3 C. of the cooking liquid to a sauce pan.
9. Combine the water and cornstarch and add to the pan.
10. Cook for 5 minutes for until thick and bubbly.
11. Serve the roast with Jasmine rice and gravy.

Tips and Tricks:

• Do not open the Crock Pot for the first 8 hours or 4 hours.
• Add water to corn starch, NOT corn starch to water.  It makes a difference.  Whisking helps also, you don’t want lumps.

Vichyssoise

I love soup.  Soup is supposed to be HOT, not cold, except for Vichyssoise or Gazpacho.  I don’t like Gazpacho, but I do like Vichyssoise and I think you might like it too.  Try it.  If you don’t like it cold, you can always eat this soup hot, it’s good both ways.  This is the combination of an Alton Brown recipe, with the addition of the Boursin that comes from Emeril.

Ingredients:

• 4 leeks (medium to large),  cleaned, ONLY dark green section removed, and sliced into ¼ inch pieces
• 4 T. butter
• 1 t. kosher salt
• 2 lbs. Yukon gold potatoes (about 6 small), peeled and diced small
• 8 C. chicken stock
• 1 C. heavy cream
• 1 C. buttermilk
• ½ t. white pepper
• ¼ t. cayenne pepper
• 1 (5.2 oz.) Boursin cheese, garlic and herbs
• 1 T. chives, snipped

Directions:

1. In a Dutch oven, melt the butter over low heat, and cook the leeks with the salt for 20 – 25 minutes (don’t let the leeks brown)
2. Add the potatoes and the chicken stock and turn the heat up to medium-high
3. When the stock begins to boil, reduce the heat to low and allow the soup to simmer for 45 minutes
4. Using an immersion blender, or a traditional blender in batches, blend the soup until it is a thick, creamy consistency
5. Add the heavy cream, buttermilk, white pepper, and cayenne pepper and stir well
6. Add the Boursin cheese and stir well to melt
7. Serve hot with chives as a garnish

Tips and Tricks:

• To clean leeks, slice them open vertically. Fill the sink with cool water and allow the leeks to soak in the water.  Separate the leaves and scrub the sand out of layers.  Drain the water and allow the water to run over the leeks, and then dry with a clean dishcloth.
• This soup can also be served cold.  Vichyssoise IS normally served cold, but this soup is very good hot.
• I have made this with half and half instead of the heavy cream and buttermilk.  If you do, add 1 T. of fresh lemon juice to 2 C. of half and half, to mimic the buttermilk.  Buttermilk is tart and the lemon juice does the trick.

Pecan Tarts

This is a recipe I got when I bought a Mini Muffin Pan from Pampered Chef almost 20 years ago.  I make them around the holidays and they are a family favorite.

Ingredients:

Tart Shells:

• ½ C. butter or 1 stick, softened
• ½ block of cream cheese or 4 oz.
• 1 C. all-purpose flour

Filling:

• 2 T. butter, melted
• ¾ C. brown sugar
• 1 t. vanilla
• 1 egg
• 1 ½ C. chopped pecans

Directions:

1. In a medium bowl, beat the butter and cream cheese together until smooth
2. Add the flour and mix until a soft dough forms
3. Cover the bowl and refrigerate for at least an hour or overnight
4. Preheat oven to 350 degrees
5. Divide the dough into 24 equal pieces, rolling each piece into a ball
6. Place the balls of dough into a mini-muffin pan and form a tart shell for the filling, by pressing the dough against the sides of the pan
7. Combine the filling ingredients in a medium bowl
8. Fill each tart shell until level, (don’t over fill)
9. Bake for 20 – 25 minutes, or until light golden brown
10. Remove from the muffin pan and allow to cool

Tips and Tricks:

• This tart shell can be used with lots of fillings.  It is flaky but durable.

Pan Fried Trout with Lemon Butter Sauce

This is SO good.  It really is one of our favorite dishes. My brother is a fisherman and when he shares his bounty with us, this is what I make!  Thanks, Al!

Ingredients:

Trout:

• 10 trout filets
• ½ C. flour
• ½ T. Tony Chachere’s Creole Seasoning
• 1 t. kosher salt
• ½ C. vegetable oil

Lemon Butter Sauce:

• 1)         ½ C. white wine
• 2)         ¼ C. lemon juice or the juice of 1 ½ lemons
• 3)         4 cloves of garlic, minced
• 4)         2 shallots, finely chopped
• 5)         ½ T. Tony Chachere’s Creole Seasoning
• 6)         1 t. kosher salt
• 7)         ½ t. black pepper
• 8)         1 T. Worcestershire sauce
• 9)         1 T. Crystal hot sauce
• 10)       ¼ C. heavy cream
• 11)       1 stick of butter, cut into small pieces, room temperature

Directions: 

1. Get the ingredients ready for the lemon butter sauce in batches (that’s why I numbered the ingredients)
2. In bowl one: combine 1 – 4, in bowl two: 5 – 9, in bowl three: 10 and in bowl four: 11            
3. Heat a medium skillet over high heat, when the skillet is “Screaming HOT” add bowl one
4. Cook for 3 minutes, whisking constantly
5. Next add bowl two and cook for 3 minutes or until the mixture is like syrup, continue to whisk
6. Add the cream (bowl three) and cook for 1 minute
7. Remove the skillet from the heat and then whisk in the butter (bowl four)
8. Let the sauce rest while you cook the fish
9. In a large frying pan, heat the vegetable oil over medium heat
10. Combine the flour, Creole seasoning, and salt in a shallow bowl
11. Dredge the trout fillets through the flour mixture
12. Pan fry the fish about 3 minutes per side or until golden brown
13. Remove and allow to drain on a cooling rack

Tips and Tricks:

• It is important to have the ingredients for the sauce ready in batches, because it cooks at such a high heat.
• I serve this with pasta because the sauce can be used on both the pasta and the fish.