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Recipe: Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

I would say I’ve been slacking with blogging, but I just honestly haven’t had the time. But I’m back on it…I promise.

Since I’m short on time, a lot of my meals have to be prepped and cooked in a hurry, including this Tuna and Spicy Mustard Penne Pasta. You can go from start to finish in 15 minutes without sacrificing flavor with this recipe.

Mustard Sauce

Use the Oil from the Can of Tuna and Some Whole Grain Mustard to Make this Sauce

Ingredients:

  • 3/4 cup whole wheat penne pasta
  • 2 5-ounce cans of tuna (in oil)
  • 2 TBSP whole grain mustard (I always use Creole mustard)
  • 2 TBSP chopped parsley

Directions:

    1. Bring a large pot of salted water to a boil.
    2. Cook the penne pasta until al dente, reserving one cup of pasta water before draining..
    3. Drain the tuna, reserving the oil in a small bowl.
Tuna and Spicy Mustard Penne Pasta

Garnish Tuna and Spicy Mustard Penne Pasta with Fresh Parsley

  1. In a separate bowl, break up the tuna pieces and set aside.
  2. In a large skillet, heat the reserved oil with the mustard over low heat.
  3. Add the drained pasta and tuna to the skillet and toss to combine.
  4. Add the pasta water as necessary to create a sauce that clings to the pasta noodles.
  5. Toss in the chopped parsley, mix to combine and serve.

In a way, this is a sort of quick tuna casserole, just without all the baking and extra calories that come with it.

If you’re still sticking strong to your New Year’s resolutions, this recipe is also light on the waistline since it doesn’t involve cheese, cream or butter. Next time you’re in a hurry, give it a try and you’ll realize you can create bold flavors in a short amount of time.

 
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Posted by on May 18, 2017 in Cookin', Entrees, Recipes

 

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Recipe: Boudin Egg Rolls

Boudin Egg Rolls

Boudin Egg Rolls

 

One of my favorite things about cooking is the opportunity to fuse ethnic dishes. In this case, it’s the Chinese egg roll and Cajun boudin into Boudin Egg Rolls. I call it Casian cuisine. And man, are they good.

I used boudin straight from Lafayette, but the store-bought kind will probably work as well. In my opinion, the smokier you can find, the better.

Boudin Egg Rolls

Boudin + Egg Rolls = Deliciousness

Ingredients:

  • 1 1/2 cup vegetable oil
  • 1/2 cup chili oil
  • 1 1/2 lb. boudin
  • 10 egg roll wrappers

Directions:

    1. In a Dutch oven or other heavy-bottomed pot, heat oils to 350F over medium-high heat.
Boudin Egg Rolls

Serve Boudin Egg Rolls with Creole mustard and/or pepper jelly

  1. Remove the boudin from the casing.
  2. Finely chop up casing and add to boudin. NOTE: Adding the casings back in is optional.
  3. Place 2 TBSP boudin in center of each egg roll wrapper.
  4. Wrap from bottom up and then fold the sides in and top down.
  5. Fry until golden brown on all sides.
  6. Drain on paper towels.
  7. Serve with Creole mustard and/or pepper jelly as dipping sauce.

These Boudin Egg Rolls were surprisingly simple to make. There’s not much assembly required once you get the hang of rolling the egg rolls.

I will definitely be adding these Boudin Egg Rolls to my tailgating cuisine repertoire. They are perfect to grab, dip and go. They may just be one of my new favorite appetizers.

 
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Posted by on April 19, 2017 in Appetizers, Cookin', Recipes

 

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Recipe: Curried Leg of Lamb Potpie

Curried Leg of Lamb Pot Pie

Curried Leg of Lamb Pot Pie

 

This recipe for Curried Leg of Lamb Potpie gets five stars in my book. It’s full of flavor and a very tender cut of lamb.

I went the non-traditional route and served this as my Thanksgiving meal this year instead of turkey. Give it a try this holiday season. I promise you won’t be disappointed.

Ingredients:

For the Pastry Dough:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp salt
  • 1 stick chilled unsalted butter, cubed
  • 1/4 cup ice-cold water

For the Potpie Filling:

  • 3 TBSP olive oil
  • 2 lbs. leg of lamb roast, cut into 1-inch cubes
  • 1 white onion, diced
  • 5 small turnips, diced
  • 2 cups peeled butternut squash, cubed
  • 2 cups Tuscan kale, chopped
  • 1 cup crimini mushrooms, chopped
  • 2 medium carrots, chopped
  • 2 tsps curry powder
  • 1 can unsweetened coconut milk
  • 1/2 cup dry white wine
  • 2 1/2 TBSP all-purpose flour
  • 2 cups chicken stock
  • 1 large egg (beaten with 1 tsp of water)
  • Salt and pepper to taste

Directions:

For the Pastry Dough:

  1. In a food processor, pulse the flour and salt.
  2. Add the butter and pulse to the size of peas.
  3. Sprinkle in the ice water and pulse until a dough starts to come together.
  4. On a work surface, knead the dough a few times then shape into a disk. Wrap in plastic wrap and store in refrigerator for at least 90 minutes.

For the Potpie:

    1. Preheat oven to 375F.
    2. In a Dutch oven, heat 1 tablespoon of the oil.
Curried Leg of Lamb Pot Pie

Tender leg of lamb is combined with vegetables and coconut milk to make this delicious Curried Leg of Lamb Pot Pie.

  1. Season the lamb with salt and pepper and add half to the Dutch oven. Cook over high heat until browned on 2 sides, about 3 minutes. Using a slotted spoon, transfer the lamb to a bowl; repeat with 1 more tablespoon of oil and the remaining lamb.
  2. Add the first half of the lamb (in the bowl) back to the Dutch oven.
  3. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook, stirring, for 1 minute.
  4. Stir in the flour, then gradually stir in the wine until smooth. Add the chicken stock and bring to a boil, stirring, until thickened, about 1 minute. Cover and simmer over low heat until the lamb is very tender, about 1 hour.
  5. Add the squash, kale, carrot, turnips, mushrooms and coconut milk to the casserole and simmer over moderately low heat until the vegetables are tender, about 10 minutes. Season with salt and pepper.
  6. Spoon the curry into a buttered 8-by-11-inch casserole or baking dish. Brush the dish rim with beaten egg.
  7. On a lightly floured surface, roll out the pastry to a rectangle or oval large enough to cover your dish. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish.
  8. Brush with beaten egg then cut 4 small steam vents in the top.
  9. Bake the potpie for 30 minutes. Raise the heat to 450°; bake for 20 minutes longer, until the pastry is browned and cooked through. Let rest for 20 minutes, then serve.

The lamb in this Curried Leg of Lamb Potpie cooks to a nice tenderness and goes well with the curry and root vegetables. It’s a perfect filling for potpie.

So, this holiday season, forget about chicken, beef and even turkey pot pie and do yourself a favor by trying lamb in your pot pie. It may be the best gift you give yourself this year.

 
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Posted by on November 29, 2016 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Sweet Potato and Andouille Soup

Sweet Potato and Andouille Soup

Sweet Potato and Andouille Soup


Down in Louisiana (and in the South, really) we love our pork products. So when my boss brought me some fresh andouille sausage and I picked up some Louisiana sweet potatoes from Hollygrove Market, I knew I had to make Sweet Potato and Andouille Soup.

The smokiness of the andouille pairs very nicely with the sweetness of the sweet potatoes. Add quite a bit of hot sauce and you’ve got yourself a great soup.

Ingredients:

  • 3 sweet potatoes
  • 1/4 pound andouille sausage (plus more for garnish)
  • 2 sticks of unsalted butter
  • 3 TBSP sweet potato-habañero hot sauce (or your favorite hot sauce)
  • 1 cup flour
  • 1 red bell pepper, finely diced
  • 1 white onion, finely diced
  • 4 celery stalks, finely diced
  • 1 pint heavy cream
  • 6 cups scalded 2% milk
  • Salt and pepper to taste
  • Pepitas (toasted pumpkin seeds), for garnish

Directions:

  1. Preheat oven to 375F.
  2. Boil sweet potatoes 10-15 minutes.
  3. While potatoes are boiling, pulse andouille in food processor to a nice crumble.
  4. Transfer sweet potatoes to oven and place directly on rack. Roast for an additional 10-15 minutes, let cool then peel and puree in food processor.
  5. Sweet Potato and Andouille Soup

    Impress your holiday guests with this recipe for Sweet Potato and Andouille Soup.

  6. In a large stock pot, saute celery, red bell pepper and onion in butter until vegetables are tender.
  7. Add flour and heat for 2 to 3 minutes, but do not brown.
  8. Add pureed sweet potatoes, hot sauce and diced andouille (saving some for garnish). Stir to mix.
  9. Add heavy cream, stirring to incorporate.
  10. Gradually add scalded milk, stirring constantly to desired richness.
  11. Season with salt and pepper, to taste.
  12. Ladle soup into bowls and garnish with cracked black pepper, crumbled andouille and pepitas.

Sweet Potato and Andouille Soup takes about 45 minutes from start to finish if your scald your milk in advance. I was skeptical that using scalded milk would improve the soup, but I have to say it does so skip that part at your own risk.

For the sweet potato-habañero hot sauce, I used the variety from Butcher here in New Orleans. It’s hands down one of my favorite hot sauces out there. You can by some here.

 
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Posted by on November 26, 2012 in Cookin', Recipes, Soups/Stews

 

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Recipe: Caramel Apple Hand Pies

Caramel Apple Hand Pies

Caramel Apple Hand Pies


Hand pies are a New Orleans tradition thanks to local business Hubig’s. Unfortunately, with Hubig’s currently not in operation due to a devastating fire (they promise to rebuild), I had to make my own hand pies to get my fix. But, all in all, I’m proud of how these Caramel Apple Hand Pies turned out.

I’m a huge fan of caramel apples so I whipped up some caramel and mixed it with the apples to create the caramel apple filling.

Ingredients:

For the Caramel:

  • 1 cup sugar
  • 6 TBSP unsalted butter, cut into cubes
  • 1/2 cup heavy whipping cream
  • 1/4 cup water

Caramel Apple Hand Pies

Caramel Apple Hand Pies encompass wonderful Fall flavors.


For the rest:

  • 4 pre-made pie crusts
  • 2 Granny Smith apples, finely chopped
  • 2 Honeycrisp apples, finely chopped
  • 2 TBSP cinnamon
  • 1 TBSP sugar
  • 2 egg yolks

Directions:

For the Caramel:

  1. Heat sugar and water in a 3-quart saucepan over medium-high heat, stirring to dissolve sugar. When sugar comes to a boil, stop stirring.
  2. Boil until the liquid sugar turns a dark amber color then add all the butter. The mixture will foam up and thicken.
  3. Whisk until the butter has melted. Once butter has melted, remove pan from the heat.
  4. Add the cream (the mixture will foam up again) and whisk to incorporate cream and until mixture is smooth.
  5. Set aside caramel to cool.

For the Hand Pies:

  1. Preheat oven to 400F.
  2. Caramel Apple Hand Pies

    Making the caramel from scratch is worth the effort.

  3. Roll out pre-made pie crust dough and use a 4-inch circular pastry cutter to cut circles out of the dough. Repeat with each dough remains.
  4. Set dough circles aside on a parchment-lined baking sheet.
  5. Toss apples with cinnamon and remaining sugar.
  6. Once caramel has cooled, add apples to the caramel and stir to incorporate.
  7. Assemble hand pies by place a TBSP of caramel apple filling on a dough circle then placing a dough circle on top. Press edges with fork to seal. (Don’t worry if some filling spills out, keep pressing until sealed.)
  8. Using a knife, score an X into the top of each pie so filling can vent its heat out while baking.
  9. Once all pies are assembled (you may need to work in batches if you have one baking sheet), whisk egg yolks in a small bowl. Using a pastry brush, brush each hand pie with the egg wash. Sprinkle each pie with additional sugar, if desired.
  10. Bake hand pies for 12-15 minutes or until crust turns golden brown.
  11. Place on a wire rack to cool.

While my recipe is for hand pies, you can also go the traditional route and just make a caramel apple pie using two pie crusts. Either way, the filling in this recipe is a star.

Making the caramel from scratch really makes a difference. These Caramel Apple Hand Pies are perfect for Fall and Winter parties while apples are in season. Plus, they’re easier to eat. And I guarantee you will have very few left over when all is said and done.

 
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Posted by on November 8, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Sour Orange Pulled Pork

Sour Orange Pulled Pork

Sour Orange Pulled Pork


With the election out of the way, forget about going red or blue and go orange with this recipe for Sour Orange Pulled Pork. The country may be divided on candidates, but (barring religious regions) we can all agree on the deliciousness that is pulled pork.

The sourness of the Sour Orange Pulled Pork goes great over a bed of mashed sweet potatoes. It’s a sour, sweet, salty, fatty combo that’s a great treat.

Ingredients:

  • 1/2 cup olive oil
  • 12 garlic cloves, mashed into a paste
  • 1 4-lb. bone-in pork shoulder
  • 4 cups chicken stock
  • 3 cups orange juice
  • 1 cup lime juice
  • 1/4 cup plus 1 TBSP honey
  • 3 large sweet potatoes
  • 3 TBSP butter
  • 1 small red onion, diced
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Directions:

    Sour Orange Pulled Pork

    Sour Orange Pulled Pork is slow cooked in a mixture of orange and lime juice.

  1. Whisk together 1/2 cup olive oil and garlic paste in a large roasting pan. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Remove from refrigerate 30 minutes before ready to cook.
  2. Preheat oven to 300F.
  3. Season the pork all over with salt and pepper. Add the chicken stock and cover.
  4. While pork is cooking, put the orange and lime juices and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
  5. Also while pork is cooking, cut sweet potatoes into 1-inch cubes and boil in a large pot for 15-20 minutes or until soft. Once cooked, mash sweet potatoes to desired consistency.
  6. Heat the butter in a large cast-iron skillet over medium heat. Add the onion and mased sweet potatoes and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until hot.
  7. Once pork has cooked, shred the pork using 2 forks or your hands.
  8. In a medium saucepan, toss the shredded pork with the sour orange honey glaze and reheat over medium heat.
  9. Serve the pork on top of prepared sweet potatoes (reheated if necessary). Garnish with cilantro leaves.

There are several components to Sour Orange Pulled Pork, but none of them are difficult. The hardest part will be leaving with the wonderful smell of slow-cooking pork in the oven. Exercise some patience!

You can also add some cilantro to the sweet potatoes while cooking if desired. And if you really want to go hog wild (couldn’t resist!) you also add some bacon. The more pork the merrier.

 
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Posted by on November 7, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Butternut Squash, Chicken and Quinoa Stew

Butternut Squash, Chicken and Quinoa Stew

Butternut Squash, Chicken and Quinoa Stew


This recipe for Butternut Squash, Chicken and Quinoa Stew combines three of my favorite ingredients: Fall/Winter favorite butternut squash, chicken thighs and superfood quinoa.

This stew is full of flavor, nutrients and warmth. It’s a hearty stew perfect for cold weather and serving family style.

Butternut Squash, Chicken and Quinoa Stew

A healthy update on chicken stew


Ingredients:

  • 1 butternut squash, peeled, seeded and chopped into 1/2-inch pieces
  • 4 cups reduced-sodium chicken broth
  • 6 chicken thigh filets
  • 1 TBSP olive oil
  • 1 medium red onion, diced
  • 6 garlic cloves, minced
  • 2 tomatoes, diced
  • 1 cup uncooked quinoa, rinsed
  • 1/2 cup fresh cilantro, minced
  • 1/2 TBSP chili flakes
  • Salt and pepper, to taste

Directions:

  1. In a large pot, steam the butternut squash until barely tender (about 10-12 minutes). Remove half of the squash pieces and set aside in a large bowl.
  2. Steam the remaining squash an additional 4-6 minutes. Mash this squash with a fork or potato masher then add to non-mashed squash in the bowl.
  3. Butternut Squash, Chicken and Quinoa Stew

    Parsley is pictured as the garnish, but I would suggest cilantro instead

  4. In a large Dutch oven (or saucepan), over medium-high heat, bring the chicken broth, some salt and pepper and chili flakes to a simmer.
  5. Add the chicken thighs, cover and cook until chicken is cooked through, about 12-15 minutes.
  6. Transfer the chicken thighs to a cutting board and let cool. Pour broth into a medium-sized bowl.
  7. Add the olive oil to the Dutch oven and return to the stove, reducing heat to medium.
  8. Add onion and cook, stirring occasionally, until onion is starting to turn brown, about 8-10 minutes.
  9. Add garlic and cook for an additional minutes, still stirring.
  10. To the Dutch oven, add the tomatoes and all the butternut squash. Stir to combine.
  11. Stir in reserved chicken broth and quinoa (make sure you’ve rinsed it). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  12. Meanwhile, shred the chicken with a knife and fork on the cutting board.
  13. Stir the chicken into the stew and simmer, uncovered, to heat, about 5 minutes.
  14. Adjust seasoning as necessary.
  15. Stir in cilantro and serve.

Some of you smartypants may notice parsley is pictured in the dish in the photos I have. You’re correct, but honestly, I didn’t like the parsley in this dish so I replaced mine with cilantro and it was much much better.

This Butternut Squash, Chicken and Quinoa stew is the perfect meal for all those cold nights quickly approaching. Enjoy it with a nice glass of wine and some freshly baked bread.

 
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Posted by on November 2, 2012 in Cookin', One-Pot Wonders, Recipes, Soups/Stews

 

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