26 Funny Political Cartoons - 6 Feb 2010

From Denny: The big Super Bowl weekend match up of the New Orleans Saints against the Indianapolis Colts is in full swing party wise in both cities! The cartoonists predicted the Saints would lose against the Vikings in the NFL Championship and were wrong. Everyone in Louisiana is totally convinced the cartoonists are wrong again about the Saints' hope of winning the Super Bowl. People are practically "wired for sound" around here they are so excited about this team. The Saints had a 44 year drought of misery and to see them win this much is like catnip candy.

The rest of this week's visual opinions were devoted mainly to the President's budget spending and cutbacks, especially NASA. Where the cartoonists really went off on was their anger against Toyota's arrogance in this million plus car recall. Toyota has been declaring customer satisfaction for decades - only now America is finding out they have been hiding the truth about their cars.

Now we find out recently that Toyota hasn't been properly reporting to the U.S. Dept. of Transportation as required by law. Then they continue to insist these same dangerous cars are safe. Toyota car owners need to demand a buy back from the manufacturer as these cars are dangerous to everyone on the road driving near them. Short of that the President better do something serious and fast before this spirals out of control. Can you hear the Toyota used car value falling like a rock? Drive those cars until the wheels fall off or get the parent company to take it back. It's called The Lemon Laws in America.

Just when Toyota thought they would get to surge ahead in the American market to capture a larger share and capitalize on General Motors' and Ford's share of bad karma repercussion slap-back - they now experience their very butt kick.

Check out this week's cartoons lampooning everyone in the news!

Super Bowl - the Saints against the Colts in Miami:

See Cartoons by Cartoon by J.D. Crowe - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Milt Priggee - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Joe Heller - Courtesy of Politicalcartoons.com - Email this Cartoon

Politics of the national budget wars and public frustration over both parties doing so little to alleviate suffering across America:

See Cartoons by Cartoon by Daryl Cagle - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Pat Bagley - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Cameron Cardow - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Mike Keefe - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Brian Fairrington - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by John Cole - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Larry Wright - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Jeff Parker - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by John Trever - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by John Darkow - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by David Fitzsimmons - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Monte Wolverton - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Eric Allie - Courtesy of Politicalcartoons.com - Email this Cartoon

Finally repealing the Don't Ask Don't Tell mandate which never made much sense anyway since just about everyone but the clueless knew who was or wasn't gay:

See Cartoons by Cartoon by R.J. Matson - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by John Cole - Courtesy of Politicalcartoons.com - Email this Cartoon

Toyota recall debacle that just keeps on giving to the politicians, comedians and the cartoonists as fodder to keep the public stirred up:

See Cartoons by Cartoon by Patrick Chappatte - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Cameron Cardow - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by John Darkow - Courtesy of Politicalcartoons.com - Email this Cartoon

Prez Obama cutting back and downsizing NASA since these guys tend to be wasteful and have been for 40 years, treating the national wallet like it's a money tree. Choose your projects wisely and plan a lot more carefully, then stick to it and quit with the budget overruns. Obama's next stop needs to be the guys who build military aircraft:

See Cartoons by Cartoon by John Cole - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Joe Heller - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Bob Englehart - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Dave Granlund - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Olle Johansson - Courtesy of Politicalcartoons.com - Email this Cartoon

*** For more fun political cartoons on Saturdays, take a look at the recent archives, please visit The Social Poets!


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6 Super Bowl Junk Food Recipes

From Denny: Here they are in all their glory! Junk food favorites! Actually, taken in smart portions you can enjoy them without calorie guilt. But hey! It's the Super Bowl AND Carnival season so what is Life without a little temporary excess? :) You can diet during Lent when you are supposed to give up your partying ways. That's what we do in Louisiana and it seems to work well.

I hiked on over to CBS to see what they were offering for the Super Bowl event and I think you will enjoy these recipes and video with author Katie Lee and host Harry Smith.

Recipes:

Chili-Cheese Dip
Buffalo Chicken Quesadillas
Insanely Good Turkey Tacos
Heavyweight Hoagie
Breaded Pork Cutlet Satay
Shrimp Po Boy



Watch CBS News Videos Online


Chili-Cheese Dip

Yield: serves 6 to 8 (about 3 1/2 cups)
Prep Time: 5 minutes
Cook Time: 20 minutes

From Katie: When I was in college we used to melt cheese and chili in the microwave on movie nights. I recreated my college junk food obsession with this chili-cheese dip that only takes a few more minutes than the microwave version. It's so good -- seriously, I need to step away from the tortilla chips.

INGREDIENTS:

1 pound ground sirloin beef
1 packet taco seasoning
1 (16 ounce) jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes

METHOD:

In a medium skillet over medium heat, brown beef. Remove beef from skillet and drain on paper towels. Return to skillet and add taco seasoning and salsa. Bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar cheese and cream cheese and cook until just melted. Serve hot with tortilla chips.


Buffalo Chicken Quesadillas

Yield: 6 quesadillas (serves 6 to 8)
Prep Time: 20 minutes
Cook Time: 25 minutes

From Katie: I love the spicy flavors of buffalo chicken wings, but I usually only have them when I'm dining out. Making wings at home can be messy, but by using a store-bought rotisserie chicken with these quesadillas, I get all the same flavors but none of the mess. I like to serve my quesadillas with blue cheese dressing and celery sticks.

INGREDIENTS:

1 store-bought rotisserie chicken, shredded (about 4 cups)
3/4 cup buffalo sauce
2 cups shredded Monterey jack cheese
12 flour tortillas (soft taco size)
Nonstick cooking spray
Blue cheese dressing (from Steakhouse Night)
Celery sticks

METHOD:

In a large bowl, combine chicken with sauce and stir until evenly coated. Add cheese and toss to combine.

Evenly divide chicken mixture on six tortillas and top with remaining six tortillas.

Heat a large skillet over medium heat and coat with cooking spray.

Cook quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.


Insanely Good Turkey Tacos

From Katie: My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap Italian salad dressing. Amazing. Have an extra napkin handy because, as Steve says, "If they're not dripping down your hands, you didn't do something right."

INGREDIENTS:

For taco meat:

2 tablespoons canola oil
1/2 cup cilantro, minced
1 bunch scallions, thinly sliced
2 pounds ground dark-meat turkey
2 tablespoons of garlic salt
1/4 cup of chili powder
1 7-ounce can of chopped green chilies (medium heat)
1/4 cup of hot taco sauce (plus more for serving)
1/4 cup of green taco sauce (plus more for serving)

For salad:

1 head of iceberg lettuce, shredded
1 bunch scallions, thinly sliced
1/2 cup cilantro, minced
2 ripe tomatoes, chopped
1 ripe avocado, diced
1/2 cup Italian-style vinaigrette dressing, such as Ken's

For shells:

24 white corn tortillas
1 cup canola oil

For garnish:

1/2 pound shredded cheddar cheese
1/2 cup sour cream

METHOD:

In a large skillet over medium-high heat, heat the oil, cilantro, and green onions. Add chilies and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As meat is browning, stir in garlic salt and chili powder. When turkey has cooked through, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occasionally.

As meat simmers, toss all salad ingredients with dressing.

To make the shells: In a frying pan, heat oil over medium high heat.

Line a baking sheet or large plate with paper towels. When the oil is hot, use tongs to place each tortilla gently in oil one at a time.

After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip and cook an additional 20 seconds.

Lift out of oil and drain on paper towels. *The shells will not be too crisp when they come out of the oil.

But, they become too crisp to stuff if cooked any longer.

Assemble tacos by spooning meat into shells, topping with cheese, salad, and sour cream.




Heavyweight Hoagie

Yield: serves 6 to 8
Prep Time: 10 minutes
Inactive Prep Time: 10 minutes to cool bread, 30 minutes to press sandwich
Cook Time: 7 minutes

From Katie: This is the mother of all hoagies. I use a whole loaf of ciabatta with turkey, ham, and salami, but try mixing it up with roast beef or mortadella. I wrap the sandwich in aluminum foil and put a heavy iron skillet on top for about 30 minutes so that it smashes and is easier to eat and the flavors really meld together. Serve it on a cutting board and people can just cut their own sandwich.

INGREDIENTS:

1 loaf ciabatta, halved lengthwise
3 cloves garlic, minced
3 Tablespoons unsalted butter
2 Tablespoons minced flat-leaf parsley
1/3 cup mayonnaise
1/2 pound deli turkey, thinly sliced
1/2 pound deli ham, thinly sliced
1/4 pound salami, thinly sliced
1/4 pound provolone, thinly sliced
Salt and freshly ground black pepper
1 cup shredded iceberg
1/4 cup sliced hot banana peppers
1/4 cup thinly sliced red onion

METHOD:

Preheat the broiler.

In a small sauté pan over low heat, melt the butter with the garlic.
Continue to cook over low heat until the garlic begins to soften, about 2 to 3 minutes. Add parsley and cook another minute. Remove from heat and spread onto the inside of each side of the bread. Place under the broiler and toast until golden brown. Let cool.

Spread mayonnaise onto bread. Layer turkey, ham, salami and provolone onto bottom half of bread. Sprinkle with salt and pepper. Top with iceberg, peppers, and onion. Wrap tightly in aluminum foil and place a heavy-duty skillet (I use an iron skillet) on top. Let sit 30 minutes. Slice and serve.


Breaded Pork Cutlet Satay

Yield: serves 12 (about 28 skewers)
Prep Time: 25 minutes
Cook Time: 8 minutes

INGREDIENTS:

1 pound boneless pork chops
2 large eggs, lightly beaten
3 cups seasoned breadcrumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Special Equipment: skewers

METHOD:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Place each pork chop between two sheets of plastic wrap. Using the flat side of a meat tenderizer, gently pound each chop until it's about ¼ inch thick. Cut each chop into strips.

Thread pork pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of pork with egg. Mix bread crumbs, salt and pepper in a shallow dish. Dredge each pork skewer bread crumbs until evenly coated. Refrigerate for 10 minutes. Place on prepared baking sheet and bake until cooked through, about 8 to 10 minutes.

Serve with barbecue sauce, if desired.


Shrimp Po Boy

INGREDIENTS:

2 pounds medium shrimp, peeled, de-veined and tails removed
1 3/4 cup buttermilk
1/4 cup hot sauce
1 1/2 cups cornmeal
1/2 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Peanut oil
3 soft hoagie rolls
Mayo
Shredded iceberg lettuce
Tomato slices
Lemon wedges

METHOD:

In a bowl, mix buttermilk and hot sauce. Add shrimp and toss to coat. Cover with plastic wrap and refrigerate for 20 minutes. In a shallow dish, combine cornmeal, flour, garlic powder, salt and pepper.

Heat a few inches of oil in a heavy bottom pot to 375 F.

Dredge shrimp in cornmeal mixture and fry about 3 minutes. Drain on a paper towel lined plate.

To assemble sandwiches, spread hoagie rolls with mayo, fill with shrimp, lettuce and tomato. Cut each hoagie in two or three sections. Serve with lemon wedges.


*** Be sure to check out more fun party recipes over at Romancing The Chocolate!


*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

9 Easy Marti Gras and Super Bowl Eats

Photo of Bourbon Street at night in the French Quarter, New Orleans, Louisiana by Lyndi & Jason @ flickr

From Denny: New Orleans and all of Louisiana is heating up for this weekend's Super Bowl to watch the Saints play in Miami. People are so excited you would think it's already Marti Gras season a bit early! :)

Featured today are favorite Cajun recipes for easiest versions of gumbo and jambalaya and Creole potato salad - along with appetizers like chicken wings, a warm dip for your chips, puff pastry appetizers, little pizzas and grilled shrimp with three sauces.

Zatarain's company from New Orleans packages a lot of quick dry spice mixes to make your own Jambalaya, Red Beans and Rice, Seafood Gumbo and more Cajun dishes without the long wait. We all enjoy those food shortcuts and this century old New Orleans company is a well loved company here. Did I mention their products also taste good?

Zatarain's also put out a fun pdf file Party Guide to Marti Gras and a few simple craft projects that are kid friendly:

* Want to print out your own Marti Gras mask fun? Zatarain's has a fun one for kids, go here.

* Marti Gras fun trivia cards to print out, go here.

* Print out your own fun float for the parade, go here.

* Download Zatarain's free Party Guide to Marti Gras, go here.

Recipes:

Carnival Jambalaya
Creole Gumbo
Creole Mustard Potato Salad
Oysters Rockefeller Pizza
Sweet & Spicy Chicken Wings
Shrimp Cocktail with Three Sauces
Baked Artichoke and Corn Dip
Nacho Cheese Bites
Pepperoni Bites


The Cajun version of cheering on the home team: GEAUX SAINTS!!!

Carnival Jambalaya

Throwing a party, but you're pressed for time, then this dish is for you. It's quick, easy and is sure to satisfy a variety of appetites.

From: Zatarain's

Makes: 12 (1-cup) servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients:

5 cups water
1/4 cup oil (optional)
2 packages ZATARAIN'S® Jambalaya Mix
1 pound boneless skinless chicken breasts, cubed
1 pound smoked sausage, sliced 1/4-inch thick
1/2 cup sliced green onions (optional)

Directions:

1. Bring water and oil to boil in large saucepan. Stir in Rice Mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.

2. Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.

Nutritional Info per 1 serving

Calories: 305
Sodium: 965
Fat: 13
Carbohydrates: 30
Cholesterol: 41
Fiber: 1
Protein: 17



Creole Gumbo

From: Zatarain's

Like a traditional gumbo, this one is prepared without rice. Instead, prepare Zatarain's® Long Grain Parboiled Rice to serve with the gumbo.

Makes: 8 (1-cup) servings

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients:

6 cups water
1 package ZATARAIN'S® Gumbo Base
2 tablespoons oil
2 pounds shrimp, peeled and deveined
1 pound smoked sausage, cut into 1-inch cubes
ZATARAIN'S® Gumbo Filé (optional)


Directions:

1. Bring water, Gumbo Base and oil to boil in large sauce pot on medium heat, stirring to dissolve any lumps. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

2. Stir in shrimp and sausage; cover. Simmer additional 30 minutes.

3. Serve over rice and sprinkle with Gumbo Filé, if desired.

Nutritional Info per 1 serving

Calories: 350
Sodium: 1627
Fat: 22
Carbohydrates: 12
Cholesterol: 193
Fiber: 1
Protein: 26



Zatarain's® Creole Mustard Potato Salad


Ingredients:

3 pounds red potatoes

1/3 cup mayonnaise

1/3 cup ZATARAIN'S® Creole Mustard

1/3 cup sour cream

1/2 teaspoon ZATARAIN'S® Creole Seasoning

1/2 teaspoon sugar

1 1/2 cups diced tomatoes

1/2 cup crumbled cooked bacon (optional)

2 tablespoons thinly sliced green onion


Directions:

1. Cook potatoes in lightly salted water to cover in large sauce pot. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are fork-tender. Drain, then quarter potatoes.

2. Mix mayonnaise, Creole Mustard, sour cream, Creole Seasoning and sugar in large bowl until well blended. Add warm potatoes; toss to coat well. Add tomatoes, bacon and green onion; toss lightly. Cover.

3. Refrigerate at least 2 hours or until ready to serve.


Prep Time: 10 minutes

Cook Time: 20 minutes

Refrigerate Time: 2 hours
Serves: Makes 12 (2/3-cup) servings.




Oysters Rockefeller Pizza

From: Food Focus Encore 1997 recipe booklet, “Louisiana Food Lover’s Holiday”

Makes: 12 small pizzas

Ingredients:

1/2 lb. butter (2 sticks), plus 2 tbls. butter for sautéing oysters

4 cups fresh spinach leaves, chopped (use the packaged pre-washed leaves)

2 cups parsley, finely chopped

1/2 cup finely chopped celery

1/2 tsp. salt

1 tsp. white pepper

1 tsp. cayenne pepper

1/2 pint Pernod

24 to 36 oysters, lightly sautéed in 2 tbls. melted butter (can be cooked covered in a microwave for 1 minute)

Pizza dough, use a readymade dough to form into 12 small pizzas)

Freshly grated Parmesan cheese

Directions:

1. Combine 2 sticks butter, spinach, parsley, celery, salt, peppers and Pernod in a bowl. Mix with a mixer on medium speed or by hand until well blended.

2. Transfer spinach mixture to a colander to drain off excess liquid. Let set for 30 minutes.

3. While spinach mixture is draining, partially cook pizza doughs, according the dough product’s directions. Cool for 15 minutes. Spread spinach mixture evenly over the 12 small pizzas. Top each pizza with 2 or 3 sautéed oysters.

4. Sprinkle Parmesan cheese over each pizza. Bake pizzas on a cookie sheet or pizza stone in preheated 400-degree oven until topping is bubbly, about 5 minutes.


Sweet & Spicy Chicken Wings

From: Pace Kitchens

Makes: 24 pieces

Ingredients:

12 chicken wings or 24 chicken drumettes
1 cup picante sauce
1/4 cup honey
1/2 tsp. ground ginger

Directions:

1. Cut off wing tips and discard. Cut wings in half at joint. and put in foil-lined pan.

2. Stir picante sauce, honey and ginger in large bowl. Pour 1/3 cup of sauce over wings in pan. Toss wings with sauce.

3. Bake in the oven at 500 degrees on lowest oven rack for 35 minutes or until crispy and cooked through, turning over once halfway through baking.

4. Remove from oven and toss chicken wings with the remaining picante sauce. Serve.



Zatarain's also partners with Martha Stewart Living:

Shrimp Cocktail with Three Sauces

From: Martha Stewart Living, August 2009

Serves: 4

Ingredients:

FOR THE SHRIMP

Coarse salt
1 pound (about 25) large shrimp, heads (optional) and shells on

FOR THE MANGO-BASIL SAUCE:

2 small mangoes, peeled and chopped
1/2 lemon, peeled and rind finely chopped (2 teaspoons)
1 teaspoon fresh lemon juice
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon salt
Pinch freshly ground white pepper
5 basil leaves, thinly sliced


FOR THE TOMATO-HORSERADISH SAUCE

1 cup chili sauce, such as Heinz
1/2 cup prepared horseradish
1 tablespoon fresh lemon juice
Freshly ground black pepper

FOR THE REMOULADE sauce:

3/4 cup mayonnaise
3 tablespoons ketchup
1 tablespoon spicy stone-ground mustard, preferably Creole (zatarains.com)
3 tablespoons finely chopped celery
1 1/2 tablespoons finely chopped fresh parsley
1/2 tablespoon finely chopped scallion
Freshly ground black pepper

Directions

Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.

Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)

Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)

Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).

Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.



Baked Artichoke and Corn Dip

From: “Big Taste of Little Rock” cookbook published by The Junior League of Little Rock. The cookbook, a finalist in the Tabasco Community Cookbook Awards, can be ordered from the League’s Web site at http://www.jllr.org/.

Serves: 12

Ingredients:

1 (14-oz.) can artichoke hearts, drained and chopped

1 (16-oz.) can corn kernels, drained

1/2 cup chopped green onions

1/2 to 1 (4-oz.) can chopped jalapeño chilies, drained (See Testing Note.)

1 cup shredded Cheddar cheese

1 cup grated Parmesan cheese

1/2 cup mayonnaise

1/2 tsp. garlic salt

Corn chips (Frito Scoops work well)

Directions:

1. Combine the artichoke hearts, corn, green onions, jalapeño chilies, Cheddar cheese and Parmesan cheese in a bowl. Add the mayonnaise and garlic salt and mix well.

2. Spoon into a lightly greased baking dish. Bake at 350 degrees for 20 minutes.

3. Serve with corn chips. You can substitute fresh garlic for the garlic salt and fresh jalapeño chilies for the canned chilies if preferred.



Nacho Cheese Bites

From: Pepperidge Farm

Makes: 20

Ingredients:

Half of a (17.3-oz.) pkg. of Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed

1 egg

1 tbl. water

1 cup shredded Cheddar cheese

1/4 cup Pace Chunky Salsa

5 pitted ripe olives, cut into quarters, optional

Chili powder

Directions:

1. Heat oven to 400 degrees. Beat egg and water in a small bowl with a fork or whisk. Stir together the cheese and salsa in a separate small bowl.

2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x12-inch rectangle. Cut into 20 (3-inch) squares.

3. Place about 1 tablespoon cheese mixture in the center of each pasty square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles.

4. Crimp the edges with a fork to seal.

5. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with chili powder.

6. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.



Pepperoni Bites

From: Hormel

Makes: 40 appetizers

Ingredients:

1 (3.5-oz.) pkg. sliced pepperoni, chopped

1 cup shredded Swiss cheese (or a blend of Italian cheeses if you can’t find the Swiss)

1 tomato, chopped into little pieces

1 small onion, finely chopped

3/4 cup mayonnaise

1 tsp. dried basil leaves

2 (10-oz.) pkgs. refrigerated flaky biscuits

Directions:

1. Preheat oven to 350 degrees. In bowl, combine pepperoni, cheese, tomato, onion, mayonnaise and basil.

2. Cut each biscuit in half. Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups.

(Note: Miniature muffin tins come in several sizes. This recipe works with a muffin cup that is about 17/8 inches in diameter. You may have to adjust the size of the biscuit dough piece and amount of filling depending on the size of your muffin tin.)

3. Spoon 1 tablespoon (or the amount that fits in your muffin tin) of filling into each cup.

4. Bake 20 to 25 minutes. Serve warm.


*** ALSO: Be sure to check out what's happening over at Romancing The Chocolate blog for more great easy party recipes, 4 Fun Marti Gras and Super Bowl Recipes


*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

4 Fun Marti Gras and Super Bowl Recipes

Photo by Bourbon Street in the French Quarter by Lyndi and Jason @ flickr

From Denny: Have some fun with puff pastry, try out some easy grilled Louisiana style shrimp, make a warm dip for your chips, eat well and enjoy the day whether it's carnival time, the Super Bowl or a weekend gathering. Make it fun!

Zatarain's is a century old company in Louisiana. In New Orleans every year when Marti Gras is celebrated the whole city shuts down for the holiday, even the banks treat it like a federal holiday!

Check out what Zatarain's is offering that is kid friendly for education about carnival and fun with a couple of simple crafts:

* Download Zatarain's free Party Guide to Marti Gras, go here.

* Want to print out your own Marti Gras mask fun? Zatarain's has a fun one for kids, go here.

* Marti Gras fun trivia cards to print out, go here.

* Print out your own fun float for the parade, go here.

Recipes:

Who Dat Grilled Shrimp
Mardi Gras Muffuletta sandwiches
Warm Spinach Dip With a Tobasco Kick
Sausage Bites puff pastry appetizers




Who Dat Shrimp

From: Redwood Creek Winery

Serves: 4

Ingredients:


1 bunch rosemary (preferably from a mature plant so the branches are stiff)
1-1/2 lbs. jumbo shrimp, peeled and deveined
2 to 3 tbls. extra virgin olive oil
Coarse salt (kosher or sea)
Freshly ground or cracked black peppercorns
Red pepper flakes (optional)
3 cloves garlic, finely chopped
1 cup sauvignon blanc or other white wine, poured into a spray bottle
Grill shield or sheet of aluminum foil folded in thirds like a business letter

Directions:

1. Strip the leaves off the bottom half to two-thirds of the rosemary sprigs. Finely chop the leaves. You need about ø cup. You can save any extra for another grill session.

2. Skewer the shrimp on the rosemary skewers. Depending on how stiff the rosemary is, you may need to make starter holes with a bamboo skewer. If skewering solely with rosemary, it helps to cut off the woody end of each stem on the diagonal to make a sharp point. When skewering the shrimp, have the skewer pass through both the head and tail end of each shrimp. The result will look like an old-fashioned one-cent sign. Align the shrimp so all face the same way — this looks more professional. Place the shrimp in a baking dish.

3. Lightly brush each shrimp kabob on each side with olive oil. Sprinkle with salt, pepper, red pepper flakes (if using), chopped garlic and chopped rosemary. Let marinate in the refrigerator while you set up your grill.

4. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

5. Arrange kabobs on grill and grill until shrimp are browned and cooked through, 2 to 4 minutes per side.

6. Spray shrimp with wine as the shrimp grill. Set the nozzle so the wine comes out in a mist. (If you don’t have a spray bottle, brush the shrimp with the wine during grilling). If the exposed parts of the rosemary start to burn, slide the grill shield or foil under the skewers. Serve immediately.





Mardi Gras Muffuletta

From: Tabasco

Serves: 12

Ingredients:

Garlic Aioli:

1/2 cup mayonnaise

1 tsp. original Tabasco brand pepper sauce

1 garlic clove, crushed

2 tsps. finely chopped fresh parsley


Spicy Olive Filling:

1 cup pimento-stuffed olives, finely chopped

1/4 cup pitted black olives, finely chopped

1/4 cup roasted red peppers, finely chopped

1-1/2 tsps. original Tabasco brand pepper sauce

1/2 tsp. coarsely ground black pepper

1 tbl. olive oil

1 tsp. sugar or cane syrup


Sandwich:

1 large loaf French or Italian bread, about 22 inches long

8 ozs. sliced hard salami

8 ozs. sliced deli ham

8 ozs. sliced provolone cheese

Directions:

1. Preheat oven to 400 degrees. Combine mayonnaise, Tabasco sauce, garlic and parsley in small bowl; stir until well blended.

2. Combine pimento-stuffed green olives, black olives, roasted red peppers, Tabasco sauce, black pepper, olive oil and sugar or cane syrup in medium-size bowl until well mixed.

3. Cut bread in half, horizontally, with serrated knife, but not all the way through; open flat. Spread both cut sides with Garlic Aioli mixture. Arrange salami, ham and cheese on bread evenly. Spoon spicy olive filling lengthwise down center of loaf.

4. Place sandwich on large piece of foil; close tightly to seal. Place on large baking sheet. Bake 15 minutes until heated through and cheese is melted. Cut into serving-size pieces.


Warm Spinach Dip With a Kick

From: Pace Kitchens

Makes: 32 servings of 2 tablespoons each

Ingredients:

Vegetable cooking spray

1 medium onion, chopped (about 1/2 cup)

2 (10-oz.) pkgs. frozen chopped spinach, thawed and drained well

2 tbls. all-purpose flour

1 cup milk

1 cup picante sauce

4 ozs. shredded part-skim mozzarella cheese (about 1 cup)

Tortilla chips or fresh vegetables

Directions:

1. Spray a 2-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it’s tender, stirring occasionally.

2. Add the spinach and flour to the skillet. Gradually stir the milk in. Cook and stir

until mixture boils and thickens.

3. Stir in the picante sauce and cook until bubbly. Add the cheese and cook until the cheese is melted. Serve with chips or vegetables for dipping.


Sausage Bites

From: Pepperidge Farm

Makes: 36

Ingredients:

Half of a (17.3-oz.) pkg. Pepperidge farm Puff Pastry Sheets (1 sheet), thawed

1/2 lb. bulk pork sausage

Directions:

1. Heat oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. Cut into 3 (a little more than 3 inches by 12-inch) strips.

2. Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry.

3. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.

4. Cut each roll into 12 (1-inch) slices, making 36 in all. Place the slices, with one of the cut-sides down, onto a baking sheet.

5. Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through.

6. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

*** For more party recipes, check out Comfort Food From Louisiana, 9 Easy Marti Gras and Super Bowl Eats!

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