Quick & Easy Recipes Archives - Baton Rouge Family Fun

Holly Clegg’s Kid-Friendly Easy Mardi Gras King Cake Recipe

January 15, 2023 by Guest Contributor

Holly Clegg was one of Baton Rouge Family Fun’s greatest supporters. She shared many recipes and resources with Baton Rouge Family Fun. We hope they will continue to be enjoyed by families in Baton Rouge and beyond for years to come. Below is one of her posts from 2018; it’s a community favorite, and it’s so darn good!! We hope you enjoy it.

Even if you’re limited on time, I promise my crescent roll Kid-Friendly Easy Mardi Gras King Cake recipe will be worth the 15 minutes it takes to make it. No time-consuming yeast dough but all the richness of the best king cake you have ever put in your mouth!

I know I made an impression with this easy king cake recipe when my five-year-old grandson gave me a stack of cut-out king cake newspaper ads and told me he knew I would want them. You probably have seen, Clegg, on my Facebook Live videos cooking with me. I realized cooking with him has become a teaching moment too.

Who doesn’t like king cakes? We are so fortunate in Baton Rouge to have some of the best king cakes, but I have been told my crescent roll king cake recipe is “just as good (if not better) than at the bakeries!” With reduced-fat crescent rolls, reduced-fat cream cheese, cinnamon and sugar, and a little icing, this is a lighter trim and terrific king cake recipe that can be made wherever you live. However, all the rage is my new savory, and sensational Crawfish King Cake with a scrumptious creamy crawfish filling topped with Mardi Gras colored Parmesan cheese. Sweet or savory, this king cake recipe will be your go-to recipe this carnival season! Having company—check out my easy Mardi Gras Menu filled with recipes and tips.

How To Make My Kid-Friendly Easy Mardi Gras King Cake Recipe: Fun Cooking!

Cooking With Kids:

Teaches you to follow directions
Measurements teach you math
Learn your colors + red and blue make purple
Instant gratification with finished recipe
Cooking gives kid’s confidence

Easy King Cake Recipe with Cream Cheese Cinnamon Filling from Gulf Coast Favorites cookbook

My most popular king cake recipe known as a crescent roll king cake! You can leave out the cream cheese filling if you have picky eaters or sometimes I put half with cream cheese filling and half plain. Here are photos of the steps of how to make a king cake.

Makes 16 servings

2 (8-ounce) cans of reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon
Mardi Gras Icing (see recipe below)

Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around the prepared pan with points in the center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in the center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with a fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling and then fold the bottom of the triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly and drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:

1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Yellow, green, red, and blue food coloring.

In a small bowl, combine all ingredients, except food color. Divide mixture into three bowls
2. In the first bowl, add a few drops of yellow food coloring and in the second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of red and blue food coloring (to create purple). Drizzle over baked cake.

Nutritional information per serving: Calories 184 Calories from fat 36% Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate 26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2 carbohydrate 11/2 fat

Visit The Healthy Cooking Blog by #TeamHolly here.

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Be sure to check out Baton Rouge Family Fun’s 2023 King Cake Guide here!

Check out our full Mardi Gras Guide for more Mardi Gras Family Fun, King Cake Guides, and more!

50 Need-to-Know Ingredient Substitutions

November 8, 2021 by Tiany Davis

We’ve all been there! You’ve just returned from the grocery store, and you’re getting ready to make dinner, bake or whip something up on a whim, and you’re missing a crucial ingredient. But, of course, the last thing you want to do is go back to the grocery store for one item. Especially with the holidays upon us! No worries! We have 50 Need-to-Know Ingredient Substitutions for you! Take into account that the substitution could change the taste, texture, and or consistency, but it will do when you’re in a pinch.

Healthy Recipe Substitutions

Unsweetened applesauce for oil, butter, or sugar

Using applesauce in place of sugar can give the necessary sweetness without the calories. You can sub sugar for apple sauce in a 1:1 ratio, but for every cup of applesauce, you use, reduce the amount of liquid in the recipe by 1/4 cup.

Mashed bananas for fats

The creamy, thickening power of ripe mashed banana is perfect for replacing fat in baking recipes. One cup of mashed banana works perfectly in place of 1 cup of butter or oil!
Grated steamed cauliflower for rice

Cut both calories and carbs with this simple switch. The texture is virtually the same, as is the taste.

Spaghetti squash for pasta

Roast or bake your squash and scrape with a fork for a healthy low-carb spaghetti squash substitute for pasta. One squash will make between two and three servings.

Two egg whites for one whole egg

Trade out the yolk for a second white to cut cholesterol and double the protein.

Greek yogurt for sour cream or mayo

Nonfat Greek yogurt has far fewer calories and fat than mayonnaise or sour cream, but its consistency is quite similarSo nextxt time a recipe calls for either of those fattening ingredients, try using the yogurt instead.

50 Need-to-Know Ingredient Substitutions

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Baking soda	1 teaspoon	2 teaspoon double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid
Balsamic Vinegar	1 cup	Equal amount of sherry or cider vinegar
Broth: beef or chicken	1 cup	1 bouillon cube dissolved in 1 cup boiling water OR1 teaspoon powdered broth base dissolved in 1 cup boiling water
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar
Butter	1 cup	7/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt OR7/8 cup lard plus 1/2 teaspoon salt OR 1 cup margarine OR 7/8 cup oil plus 1/2 teaspoon salt OR 7/8 cup oil OR To reduce fat and calories – applesauce or prune puree for half of the butter in the recipe OR ¾ coconut oil in place of a cup of butter.
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cajun Spice	1 tablespoon	1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer’s cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder
Evaporated milk	1 cup	1 cup light cream
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour–Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour–Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour–Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt–reduce salt in recipe
Green onion	1/2 cup , chopped	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Herbs–fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk–whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Onion	1 cup, chopped	1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock–beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil–for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil–for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

We hope these 50 Need-to-Know Ingredient Substitutions help when you’re in a pinch and save you some time and even money!

Sources: http://greatist.com

Safe to Eat Cookie Dough – Eggless – Sponsored by Party Time

December 11, 2020 by Baton Rouge Family Fun

The aroma of homemade Christmas cookies baking in the oven is one of the most glorious smells during the holiday season. In our home, there is not a more highly-anticipated (and delicious) Christmas task than baking cookies. With cookies comes cookie dough and kids and adults alike can’t seem to bake cookies without trying the raw dough. A few years ago a friend introduced me to a delicious, egg-less cookie dough recipe that is completely safe to eat raw! Find the full recipe below!

You can use this recipe for cookie-cutter cookies, Santa whiskers, chocolate chip cookies, thumbprints, just about any recipe that calls for shortbread or sugar cookies. Of course, to bake the ultimate Christmas cookies, you also need cookie cutters and all the decorating fixings!

Cookie cutters are timeless, and there’s a reason—they work. They save your sanity because mama doesn’t have time for freehand, the stainless steel will last for years, and they’re easy to clean! For a plethora of cookie-cutter options be sure to check out Party Time at Bluebonnet and Airline! When it comes to baking and gifting they have you covered with a wide variety of candy, sprinkles, icing and gifting containers! Take care of your holiday baking, candy making and decorating in one stop!

Are your holiday decorations, plates, and napkins a little less than fa-la-la-la-fabulous, no worries, Party Time is where you’ll find everything that’s merry and bright! Buy two get one free Christmas plates and napkins until this Saturday and 40% off all ribbon until this Sunday!

Safe to Eat Cookie Dough

This simple sugar cookie dough recipe is especially good for families with children that have an egg allergy because the recipe is eggless!

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Disclosure: This is a “sponsored post.” The company who sponsored it compensated BRM via a cash payment, gift, or giveaway. Opinions expressed herein are that of the author and are not indicative of the opinions or positions of the sponsor.

Simple Steps To Pamper Mom This Mother’s Day – Holly Clegg

May 10, 2018 by Guest Contributor

What do you get your mom for Mother’s Day when she deserves the world but you can’t quite afford that? Moms do everything for us since the day we are born and they only get one day a year to be really recognized for that. And on that one-day, they are still the ones who usually end up planning whatever event you do that day! I usually make our favorite make-ahead easy brunch casserole from KITCHEN 101 and serve with Cheese Grits but this year I have a different plan!

This Mother’s Day, I have decided to pamper my mom like the Queen she is, follow these simple steps so that you can too. After you get home from your Mother’s Day brunch, party, or cookout it’s time for your mom to relax. Waiting for her in the refrigerator will be delicious Chocolate Truffles dipped in White Chocolate from Too Hot In the Kitchen along with an Avocado Carrot Cream Mask. Both are homemade by you with all of the love in the world. And, there’s even a Chocolate Mask too-the ultimate pampering chocoholic favorite!

The Chocolate Truffles are extremely easy to make and contain only 3 ingredients. The best part is that you don’t have to tell your mom that. Let her think that you slaved over the stove all day to make her these authentic French truffles because you love her that much.

Although the truffles are very impressive, the most impressive part of the gift will be the facemask. This Avocado Carrot Cream mask is a really “good-for-you” facemask to pamper your mom with. The avocados are rich in vitamin E, which creates the best moisturizer, while the carrots (high in beta-carotene and antioxidants) help to reduce dry, flaky skin. Why go out and buy a facemask when you can make one and know exactly what is in it? This facemask can provide some good quality time between you and your mom, as well as an amazing refreshing feeling when she takes it off.

Both of these recipes can be stored and enjoyed by your mom all week long. The final step to your perfect Mother’s Day present is to buy “Too Hot in the Kitchen.” This cookbook contains more fun, simple spa recipes as well as many more fun and sassy recipes like these to keep your mom’s Mother’s Day going all year long.

Two of my favorite DIY skincare masks!

Simple Steps To Pamper Mom This Mother’s Day

Avocado Carrot Cream Mask from Too Hot in the Kitchen

A really good-for-you mask with avocados rich in Vitamin E (naturally rich moisturizer), carrots (high in beta-carotene and antioxidants-reduces dry, flaky skin) so these ingredients will rebuild skin collagen, improve tone and texture, and fade age spots. Leaves you glowing! Makes a lot!

1 avocado, mashed
1 carrot, cooked and mashed
1/2 cup heavy cream
1 egg, beaten (unclog pores)
3 tablespoons honey (tightens skin)

In bowl, mix all ingredients until smooth. Spread gently over face and neck 10-15 minutes. Rinse with cool water and follow with toner.

Chocolate Mask from Too Hot in the Kitchen

Everyone wanted to eat this mask it smelled so good but then it made you look and feel good too! Especially good for dry skin.

1 tablespoon cocoa powder
4 teaspoons honey
1 tablespoon heavy cream
1 teaspoon oatmeal 1 teaspoon plain yogurt

Mix all ingredients in a blender and smooth onto face. Leave on for 10 minutes then rinse with warm water.

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PEEPs® Slime Recipe – Baton Rouge Moms

March 26, 2018 by Tiany Davis

Easter is here and that means PEEPs® are too!! Whether you’re in the mood for a fun science experiment with major cool factor or you want a fun afternoon project to keep the kids entertained, our homemade PEEPs® slime is sure to do the trick. It’s a perfect Easter activity, especially if you have too many PEEPs® on hand!

PEEPs® Slime

This makes a pliable, sweat, slime kids will love. You will need:

1 2.5 oz package of peeps (8 peeps)

1 teaspoon cooking oil

2 tablespoons cornstarch

Place peeps in a large microwave-safe bowl.

Microwave for 30 seconds allowing peeps to fluff up.

Pour in oil and cornstarch.

Stir until you have a thick slime.

Experiment by adding a little more cornstarch to make the slime less sticky and more dough-like.

That’s it, kids will enjoy this sweet and gooey treat for hours!

Sweet & Savory Picnic Potato Salad Recipe #RescuedMoments

July 27, 2016 by Tiany Davis

Never could I have imagined the reality of a growing boys escalating appetite until I was faced with feeding two teens and two preteens. We are officially in that season where our boys are eating us out of house and home, proclaiming that they are hungry 20 minutes after their last meal. I’m always in search of quick, protein packed meals and healthy high protein snacks. My boys are active, with high metabolisms, they need the protein and healthy carbs to sustain them while fiber keeps them feeling full. This summer, I concocted the perfect, boy approved, picnic potato salad with the perfect potatoes.

Tasteful Selections potatoes have a very unique flavor, the ruby sensation potatoes are sweet with a creamy texture and tender skins. The bite size potatoes make the perfect option for kids and they’re mom friendly too. They are easy to eat and easy to cook as they are pre-washed and have an especially fast cook time. My picnic potato salad was not only easy to make but quick, allowing me to spend less time in the kitchen while still making a healthy, robust meal for my family. This is how Tasteful Selections is helping moms in the kitchen reclaim time to enjoy more family moments, rescued moments! As moms, we often feel guilty when work, house chores, and or cooking take us away from the family. I popped the potatoes in the oven for twenty minutes while I prepped the rest of the ingredients and just like that I prepared a twenty minute meal. And save the leftovers for a future meal I could just heat in a microwave or other appliance since I had many I got from reading at sites like Zozanga.com and others.

Sweet & Savory Picnic Potato Salad Recipe

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Whether you’re cooking for the family or serving your favorite guests, you want to “Make Every Meal Simply Amazing,” the kind of meal people will talk about long after the plates have been cleared.

To learn more about Tasteful Selections simply amazing potatoes, or to find cooking and kitchen tips and hacks and a plethora of quick and easy recipes be sure to visit http://www.tastefulselections.com/rescuedmoments/

#RescuedMoments SWEEPSTAKES!

With all the amazing time saving tips and recipes that Tasteful Selections has to offer, there may just be one thing that will really save you time–an updated kitchen! Enter to win the #RescuedMoments Sweepstakes for your chance to win a kitchen makeover that is sure to Rescue your Moments.

Disclosure: This is a “sponsored post.” The company who sponsored it compensated BRM via a cash payment, gift, or giveaway. Opinions expressed herein are that of the author and are not indicative of the opinions or positions of the sponsor.

Gumbo 101- Recipes, Tips, Video and more.

January 12, 2016 by Tiany Davis

This post was featured on Today.com – Louisiana Cajun gumbo:

{Updated version} With more cold weather on the way, it’s the perfect time to make a nice big pot of Gumbo {originated in southern Louisiana during the 18th century} for your family. Living in Cajun country, this is the stable meal that most want to know how to make, it can also be the most intimidating. However, it need not be so, you can whip up a delicious gumbo in 30 minutes or try your hand at an elaborate gumbo from scratch that takes a bit longer. Whether you go for the traditional gumbo or a quick an easy version, you don’t have to sacrifice taste for time.

Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins. – Dr. Carl A. Brasseaux

Gumbo 101

Every good gumbo begins with a roux. In Cajun cuisine, roux is made with bacon fat or oil instead of butter. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. There are varying degrees of the color of a roux beginning with blonde to dark. Blonde is for an etouffee and the darker roux is usually for gumbo, however, some do prefer a lighter roux.

Roux á la Microwave – Combine oil and flour in a microwavable cup. Start your microwave for 3 minutes. Take out and stir. Every time you take out be sure to stir completely. Then microwave 1 minute, take out and stir. Do this about 3 times. You must stir between minutes! Then go down to 30 second intervals and stir after each 30 seconds. Do the 30 seconds until the roux is the color of a copper penny or dark golden brown. Patience is key!

Stove top Roux – Put even parts oil and flour in a cast-iron or enameled cast-iron pot over medium heat. Stir slowly and constantly. After 5 minutes, the mixture will begin to foam. This foaming may continue for several minutes. The roux will begin to darken as it cooks and will have a nutty aroma. For a blond roux, cook for 10 to 15 minutes. For a medium brown roux, cook for 30 to 35 minutes. For a dark brown roux, cook for 40 minutes.

When finished, roux can be cooled, then stored for 1 month in an airtight container in the refrigerator. When it cools, the roux will separate. Before using, stir to blend and bring the roux to room temperature.

Ready made roux – Yes, you can find roux in a jar {this is my personal favorite, please don’t judge} I like Savoie’s ready made roux best. It’s simple to use and the flavor is most similar to homemade roux.

My two favorite Gumbo ingredients

Recipe: SAVOIE’S® AUTHENTIC CAJUN TASSO, SAUSAGE & CHICKEN GUMBO (you can also make a seafood gumbo by adding shrimp and crab)

Ingredients: 4 quarts water 4 heaping tablespoons of SAVOIE’S Roux (I add more) 1 large chicken (seasoned / a rotisserie chicken will work) 1 lb. smoked sausage or andouille 12 oz. tasso (optional) 1 large onion, 1 bell pepper, 2 pods garlic 2 stalks celery 1/2 cup diced green onions 1/2 cup chopped parsley (I buy the trinity diced up and ready to go}

Instructions: Dissolve roux in water over medium heat and let boil for 1/2 hour. Add cut-up chicken, sausage, tasso and chopped vegetables. Bring to a boil, lower to medium heat and cook until chicken and vegetables are tender (about 1-1/2 hours). Add green onions and parsley about 15 minutes before done and season to taste. Serve over cooked rice.

“Holy Trinity” is even parts of bell pepper, onion, and celery, finely diced. This combination is the base of most savory dishes, more often than not added to roux as the beginning of stew, soup, sauce, jambalaya, sauce piquant or almost any other Cajun main dish.

Traditional Gumbo Recipe

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With the information and recipes provided in this article, you should be well on your way to making a fabulous gumbo for your family. If you have a favorite recipe, have tips or questions, please share them with us in the comments below!

Sources: http://www.emerils.com, http://www.realcajunrecipes.com, http://www.southernfoodways.org

Weeknight Pepper Steak

February 23, 2015 by Tiany Davis

I am forever looking for new, quick and easy, meals to make for my family of four boys and a man. The “what’s for dinner” dilemma is ever present at our home. My growing boys are slowly but surely eating me out of house and home and I’m finding it difficult to feed them hearty meals on the go. I recently came across this recipe and it had me at sweet mini peppers! While my boys and I don’t really enjoy the taste of regular bell peppers, we love sweet mini peppers. These are so good you can eat them raw, great snack! In this Weeknight Pepper Steak recipe the peppers add sweetness and a bit of tang but they aren’t bitter.

Your kids will love them!

I’m usually short on time and don’t have a lot of it to prep my meals as I would like, so I take short cuts wherever I can. I always use a store bought Cajun Trinity mixture for recipes that call for onions and I use Organic Squeeze Minced Garlic instead of fresh minced garlic. Works like a charm and adds even more flavor.

I like to serve this dish over Jasmine or Basmati rice, however, it will go well with regular rice or quinoa.

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Sensational Super Bowl Bites – Recipes

January 26, 2015 by Tiany Davis

What’s better than watching football with a bunch of your closest friends? Eating mouth-watering dishes, including appetizers, dips and finger foods with those friends!

If you plan on indulging in fruits and salads on , these recipes might not be for you. 😉

Five Sensational Super Bowl Bites

FRANK’S BUFFALO CHICKEN DIP is a new favorite at our home {thanks to my sister}, this dip is loaded with protein and tangy, spicy goodness! This robust, creamy dip tastes like Buffalo chicken wings! Plus, cream cheese makes everything better!

FRANK’S BUFFALO CHICKEN DIP

INGREDIENTS:

8 oz. pkg. cream cheese, softened
1/2 cup Ranch dressing {I use Blue Cheese dressing}
1/2 cup FRANK’S Original Hot Sauce
1/2 cup shredded sharp cheddar cheese
2 cans (12.5 oz. each) White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

SPICY NUTTY CHEESE FOOTBALL

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened
3/4 cup shredded Cheddar cheese
1/4 cup shredded pepperjack cheese
1/2 green bell pepper, minced
1 jalapeno peppers, seeded and minced
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt

DIRECTIONS:

In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a football. Roll ball in chopped pecans or almonds and serve with your favorite crackers.

Just before serving, decorate cheese ball with green onion strips to resemble laces on football. Serve with crackers.

LUMPIA –

I grew up eating these in Californian and they have remained a favorite of mine and now my families. So delicious!

Lumpia is a Philippines delicacy that is similar to a Chinese spring roll, but with a higher ratio of meat to vegetables. The dipping sauce tops it off to give it a slight sweet and spicy kick. You can purchase a sweet chili sauce to go with these.

If you can’t make them, find someone who can! You wont regret it!

You can try this traditional, simple recipe——-> HERE.

SLIDERS

Sliders happen to be a favorite for our boys, they are the perfect kid sized burger. We make pulled pork sliders, hamburger sliders, pulled chicken and more. You can get really creative with these and add all kinds of fresh, colorful toppings.

Milano Slider

For a more mature crowd (though our boys love these too) you can try my favorite quick and easy slider, the “Milano Slider” – . If you do not have or can’t find bocconcini mozzarella cheese you can use brie.

Ingredients

:
• 1 baquette, sliced (16 slices, ½” thick)
• 4 slices of Prosciutto (thinly sliced, then halved)
• 6 Medium bocconcini balls (approx. 200g), tear in thirds
• Extra Virgin Olive Oil
• 8 large Basil leaves or arugula

Directions:
1. Take 2 slices of baguette
2. Arrange 1 Prosciutto half on one slice, add 3 torn pieces of bocconcini , and one large basil leaf. Then top with other half of the baguette slice.
3. Brush outside of baguette slice, top and bottom, with some olive oil
4. Cook each side in a frying pan until each side is crispy andbocconcini cheese is slightly melted. Serve warm.If the above recipes are not enough tasty goodness for you, here are 25 more Super Bowl recipes to tempt your taste-buds!

Louisiana Chicken With Creole Couscous Recipe {Video}

October 27, 2014 by Baton Rouge Family Fun

The base for many hearty one pot meals, includes a healthy carb that can be made in 5 minutes or less. Couscous (pronounced “KOOS-koos”) is a dish made from tiny granules of durum wheat. The couscous grains are then prepared by steaming them until they have a light, fluffy consistency.

Couscous originated in North Africa, where it is traditionally prepared as part of a meat or vegetable stew seasoned with cumin. Today, couscous is found in many cuisines, including much of the Middle East and various Mediterranean cuisines, as well as the United States and western European countries such as France and the U.K. It goes well with just about anything you’d eat rice or potatoes with, from a nice grilled salmon to your moms meatloaf recipe to a Louisiana-style chicken breast.

A 1 cup serving of couscous provides 6g of protein and only 176 calories, far fewer calories than a cup of rice or quinoa.

Today we have a tried and true recipe that is truly quick and easy when your in a pinch for time but want to serve your family a healthy meal. This meal can be made in under 6 minutes {see video below} and you can easily add or subtract veggies and spices to make this unique for your family.