Blog

Ingredients

1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried minced garlic
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon black pepper

Directions

Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

Ingredients

1 cup butter
2 cloves garlic, crushed
2 large onions, chopped
1 1/2 cups chopped green bell pepper
1/2 pound sliced fresh mushrooms
1/4 cup all-purpose flour
1/2 cup dry white wine
1 cup half-and-half cream
1 pound jalapeno cheese food (such as Velveeta(r) Mexican Mild), shredded
2 (16 ounce) packages cooked and peeled whole crawfish tails
1/2 teaspoon Creole seasoning (such as Tony Chachere’s(r))
salt and ground black pepper to taste
1/2 cup Parmesan cheese, or to taste
1 (16 ounce) package fettuccini pasta

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9×13 inch casserole dish, and sprinkle with Parmesan cheese.

Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.

While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.

Ingredients

5 bacon strips, diced
6 green onions, sliced
1 (16 ounce) package frozen cubed hash brown potatoes
1/4 cup white wine vinegar or cider vinegar
1/2 teaspoon celery salt

Directions

Place bacon in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 5-6 minutes or until bacon is crisp. Remove with a slotted spoon to paper towels to drain. Add onions to the drippings; cover and microwave on high for 1 minute.

Add the potatoes; cover and cook on high for 10 minutes, stirring several times. Add vinegar, celery salt and bacon; toss.

Ingredients

3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
1/4 cup chopped pimento peppers
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Directions

Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9×13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.