4 Casseroles 4 School Night Dinners: Chicken, Tex Mex, Tamale, Shepherds Pie

*** Check out some family favorites, easy and quick to cook - and nutritious.




From Denny: Casseroles often get a bad rap in the food world. Even at our house the groaners would appear and roll our eyes. We remembered from our childhoods the sorry and tired vegetables that were left over leftovers thrown in to make a meal that tasted like gooey paste. So, yeah, we weren't fans of leftovers either.

These days good cooks know to make casseroles with fresh ingredients and usually oozing with delicious cheese. While a casserole may not look like haute cuisine when it arrives on the plate it sure tastes good like comfort food should. Louisiana cooks are fans of casseroles and have perfected the art of the casserole to appeal to the family.

And, in these tough economic times, home cooks are looking for ways to stretch their food budget and still taste good. One pound of ground meat or one chicken can go a long way in casserole recipes. The family sized casserole that feeds eight to ten people is the perfect answer for getting the most out of your food dollar. And some casseroles, like lasagna, actually taste better the next day.

Delicious casseroles are also great for welcoming a new neighbor or an easy dish to take to a gathering or family reunion. It's also an easy dish for the flurry of busy that occurs when kids are going back to school or during the holiday season. Look at it this way, when you make a casserole there is only one dish to soak and clean up, saving time in the kitchen. These one-dish meals are also great to put in the freezer for future meals when you are in a hurry. Add a side salad and a slice of good quality bread and you have a meal in minutes.

These casseroles are based off the traditional recipes originating from the 1950's and 1960's but with more vegetables, fresh ones, and more dairy. To lighten the calories you could exchange lighter versions of mayonnaise and cream or cheese.


Recipes Featured:

Chicken, Spinach and Artichoke Casserole
Lady Pat’s Shepherd’s Pie
Chicken Tamale Pie
Tex-Mex Casserole







Chicken, Spinach and Artichoke Casserole

From: Shannon Poché

Serves: 6

Ingredients:

2 (10-oz.) pkgs. frozen chopped spinach, defrosted and squeezed dry
6 large chicken breast halves, deboned and skin removed
1 cup sherry, divided
1 or 2 bay leaves
2 tbls. butter
8 ozs. sliced fresh mushrooms
2 or 3 green onions, tops and bottoms, finely sliced
1 clove garlic, finely minced
3/4 cup mayonnaise (Poché uses Hellmann’s with Olive Oil)
1 cup grated Parmesan cheese, divided
1/2 cup sour cream
1 (14-oz.) can artichoke hearts, drained and coarsely chopped OR a can of artichoke bottoms, coarsely chopped


Directions:

Thaw spinach and squeeze dry. Set aside.

In large skillet, add chicken, 1/2 cup sherry and the bay leaves. Heat to boiling, then cover and cook for 15-20 minutes or until chicken is no longer pink. Remove chicken and discard bay leaves and sherry. Set chicken aside.

In skillet, melt butter and sauté mushrooms, green onions and garlic. Cook until mushrooms are tender. Remove from heat and set aside.

In separate bowl, combine mayonnaise, 1/2 cup Parmesan cheese, sour cream and the remaining 1/2 cup of the sherry. Set aside.

Lightly spray a 9x13-inch baking dish with nonstick coating. Spread spinach on the bottom of the casserole. Top with the chicken breasts, artichokes and mushroom mixture.

Spoon mayonnaise mixture over top, then sprinkle with remaining Parmesan cheese.

Place in preheated 350-degree oven for about 20 minutes or until chicken is thoroughly heated through.





This photo of Bon Appetits' Greek version: Lamb and Eggplant Shepherd's Pie



Lady Pat’s Shepherd’s Pie

From: Lady Pat Sherman

Serves: 8 to 10

Ingredients:

2 1/2 lbs. potatoes, peeled and cooked using your favorite whipped (mashed) potatoes recipe
2-2 1/2 lbs. ground beef
1 or 2 tbls. olive oil or mix of olive oil and butter
1 large onion, chopped
1 bell pepper, chopped
2 or 3 ribs celery, chopped
2 cloves garlic, minced
1 tbl. brown roux
1 tsp. dry beef or chicken bouillon granules OR 1 tsp. Better Than Bouillon vegetarian base dissolved in 1 cup hot water
1 1/2 cups frozen baby lima beans, cooked and drained
1 1/2 cups frozen whole kernel corn, cooked and drained OR 1 (11.3-oz.) can niblet corn, drained
Cooked carrots, if desired
1 cup shredded Cheddar cheese for topping


Directions:

Prepare mashed potatoes according to your favorite recipe. Set aside.

Cook ground beef in large skillet until cooked through and no longer pink. Pour off all fat. Set aside.

In another skillet add olive oil or mix of olive oil and butter. Then sauté onions, bell pepper, celery and garlic until vegetables are tender. Add the sautéed vegetables to the cooked and drained ground beef.

Stir in the roux, the bouillon or Better Than Bouillon and water. Bring to boil, then simmer for about 15 minutes.

Place meat with gravy on the bottom of a 9 x 13-inch baking dish.

Add drained vegetables over the meat, then the reserved whipped potatoes. Sprinkle with shredded cheese.

Bake in preheated 350-degree oven for 25-35 minutes or until casserole is bubbly and potatoes are lightly browned. If potatoes get too brown before casserole is heated through, lay a piece of foil over the top.

Note: Instead of mixing the vegetables in with the meat as in most recipes, she layers the limas, corn, carrots, etc. over the meat. Then she spreads the whipped potatoes over the vegetables.





Photographer's tamale pie version made without meat but with beans and sweet potatoes



Chicken Tamale Pie

From: Recipe is from “Cajun Christmas” Food Focus

Serves: 8 to 10

Ingredients:


1 (28-oz.) can Italian-style plum tomatoes with their juices
1 (16-oz.) can cream-style corn
1 tsp. salt, or to taste
1 medium onion, chopped
1/2 cup olive oil
1 1/2 tbls. chili powder, or to taste
1 cup milk
1/2 cup yellow cornmeal
3 eggs, lightly beaten
1 cup pitted ripe olives
1/2 cup pimento-stuffed olives, optional
2 cups coarsely chopped cooked chicken or more if you like
1 cup shredded Monterey Jack cheese mixed with 1 cup shredded sharp Cheddar cheese
Olive oil for drizzling


Directions:

Preheat oven to 350 degrees.

Combine tomatoes, corn, salt, onion, olive oil and chili powder in a large saucepan and cook over medium heat for 15 minutes.

In a mixing bowl, stir together milk, cornmeal and eggs; add to the tomato mixture and cook, stirring constantly to prevent scorching, until thickened, about 15 minutes. Remove from heat and stir in the olives and chicken.

Pour mixture into a lightly greased shallow oven proof dish. Top with the cheese, drizzle with oil and bake until the pie is firm and cheese is crusty, 35-45 minutes. Serve piping hot.

Note: Like all tamale pie recipes, the base does have a mushy texture, so keep that in mind for anyone who is not a fan of this in your house - usually children.







Tex-Mex Casserole

From: Erin Enright

Serves: 8 to 10

Ingredients:

1 1/2 lbs. ground beef or ground turkey
1/2 cup water
3/4 cup chopped onion
1 pkg. taco seasoning mix
3/4 cup salsa
1 (4-oz.) can mild chopped green chilies
10 ozs. small shell pasta (if you have a 12-oz. pkg., don’t use all of it)
2 (8 1/2-oz.) pkgs. cornbread mix, prepared as directed on label
1 (16-oz.) container cottage cheese
2 cups shredded mild Cheddar cheese


Directions:

In a large skillet, brown the ground meat and drain off fat. Add the water, onion, taco seasoning mix, salsa and green chilies. Let this mixture simmer over medium heat for 10 minutes.

While meat mixture is simmering, cook shell pasta in a separate pot according to package directions. Drain and set aside.

In a medium-size bowl, prepare cornbread mixture according to package directions. Set it aside because it will be spooned over the top of the casserole.

In a 9 x 13-inch baking dish, layer half the pasta, then half the meat mixture, half the cottage cheese and half the shredded cheese. Repeat another layer with remainder of pasta, meat, cottage cheese and shredded cheese.

Pour cornbread mixture over the top.

Bake in preheated 350-degree oven for 20 minutes or until casserole is bubbly and cornbread is nicely browned.



*** For more recipes, check out my photo blog:

Dennys Photo Gallery: Beautiful Yummy Artichokes and 11 Recipes



Photo Credits:

Shepherd's Pie photo by WordRidden @ flickr

Tamale Pie photo by greencolander @ flickr

Artichokes photo by joyosity @ flickr

Artichokes at the market photo by NoiseCollusion @ flickr

Beautiful peppers photo by Bisbi @ flickr



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Muffin Monday: 5 Yummy Breakfast Muffins

*** Skip the coffee shop muffin, make your own, save some money and save a whole lot of calories too.





From Denny: Here are five tasty muffin recipes to tantalize your taste buds, changing up your morning routine. They also come with calorie counts, ranging from 171 to 283 calories for each muffin. That sure beats the usual coffee shop muffins that often weigh in at a whopping 700 calories each!


All-Bran: Our Best Bran Muffins

Yield: Makes 12 muffins

Ingredients:

1 1/4 cups regular all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 1/2 cups Kellogg's All-Bran cereal

1 1/4 cups milk

1 egg

1/3 cup soft shortening or vegetable oil


Directions:

Preheat the oven to 400 degrees. Stir together flour, baking powder, salt and sugar. Set aside.

Measure All-Bran cereal and milk into a mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and shortening. Beat well.

Add dry ingredients to cereal mixture, stirring only until combined. Portion batter evenly into 12 greased 21/2-inch muffin-pan cups.

Bake about 25 minutes or until muffins are golden brown.

Per muffin: 171 calories, 4 grams protein, 8 grams fat, 1 gram saturated fat, 25 grams carbohydrate, 3 grams fiber, 20 milligrams cholesterol, 223 milligrams sodium






Applesauce-Oatmeal Muffins

Yield: Makes 12 muffins

Ingredients:

MUFFINS:

1 1/2 cups Quaker Oats (quick or old-fashioned, uncooked)

1 1/4 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1 cup unsweetened applesauce

1/2 cup fat-free milk

1/2 cup firmly packed brown sugar

3 tablespoons vegetable oil

1 egg white, lightly beaten

TOPPING:

1/4 cup Quaker Oats (quick or old-fashioned, uncooked)

1 tablespoon firmly packed brown sugar

1 tablespoon margarine or butter, melted

1/8 teaspoon ground cinnamon


Directions:

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For the muffins: Combine oats, flour, baking powder, baking soda and cinnamon in a large bowl; mix well. In a medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until ingredients are moistened. Do not over mix. For the topping: combine all ingredients in a small bowl; mix well. Set aside.

Fill muffin cups almost full with batter. Sprinkle with reserved topping, patting gently. Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan and serve warm, if possible.

Per muffin: 180 calories, 6 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 140 milligrams sodium, 31 grams carbohydrate, 2 grams fiber, 4 grams protein - Nutritional analysis from quakeroatmeal.com






Basic Muffin Recipe

From: Shirley Coleman, Baltimore International College, published in the Baltimore Sun

Yield: Makes 12 muffins

Ingredients:

2 cups all-purpose flour

3/4 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup melted butter or salad oil

2 eggs (slightly beaten)

3/4 cup milk

1 teaspoon vanilla (or another extract)

added flavoring: 1 cup blueberries (fresh or frozen)

Directions:

Place all the dry ingredients in a mixing bowl.Combine all liquids in a separate bowl. Mix the liquids into the dry ingredients. Add the blueberries. Mix until just combined; do not over mix. Batter will be lumpy. Fill greased or paper-lined cupcake pans. Bake at 350 degrees for 25 minutes. Cool 5 minutes before removing them from the pan. Serve warm.

Per serving: 213 calories; 4 grams protein; 9 grams fat; 5 grams saturated fat; 30 grams carbohydrate; 1 gram fiber; 56 milligrams cholesterol; 272 milligrams sodium






Blueberry-Yogurt Streusel Muffins

From: Anne Byrn, published in the Baltimore Sun

Yield: Makes 12 muffins

Ingredients:

MUFFINS:

vegetable oil spray (see note)

1 package (18.9 ounces) blueberry muffin mix

1 container (6 ounces; 3/4 cup) yogurt of choice

2 large eggs

1 teaspoon pure vanilla extract

1 cup fresh blueberries, rinsed and patted dry

TOPPING:

1/4 cup packed light-brown sugar

3 tablespoons all-purpose flour

1 tablespoon butter, at room temperature


Directions:

Place a rack in the center of the oven and preheat the oven to 400 degrees. Mist the bottoms of 12 muffin cups with vegetable oil spray. Set pans aside.

Prepare the muffin batter: Remove the package of blueberries from the muffin mix and set it aside. Place the muffin mix in a large mixing bowl. Make a well in the center. Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork. Combine and break up the egg yolks.

Pour the yogurt mixture into the well of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon until just combined, 20 strokes. Pour the reserve blueberries into a strainer, rinse them under cold, running water and drain well.

Fold these blueberries into the batter along with the fresh blueberries. Stir another 10 strokes just to combine. The batter still will be a little lumpy. Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three-quarters of the way full. Set the pan aside.

Prepare the topping: Place the brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly. With your hands, sprinkle a heaping teaspoon of this topping onto each muffin. Place the pan in the oven.

Bake until muffins are lightly golden and just spring back when lightly pressed with your finger, 20 to 23 minutes. Remove the pan from the oven and place it on a wire rack to cool for minutes.

Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cups using the end of the knife and pick them out of the cups carefully with your fingertips, taking care not to disturb the streusel. Place the muffins on a wire rack to cool 15 minutes. The muffins are ready to serve.

Note: Anne Byrn recommends using a vegetable oil mister (an empty pump that can be filled with fresh vegetable oil) rather than commercial vegetable oil sprays.

Per serving: 221 calories; 4 grams protein; 6 grams fat; 2 grams saturated fat; 36 grams carbohydrate; 1 gram fiber; 46 milligrams cholesterol; 230 milligrams sodium






Bran Muffins


Yield: Makes 9 large or 12 medium muffins

Ingredients:

1/2 cup Post Grape-Nuts cereal

1 cup sour milk

1 2/3 cups sugar

1 large egg, well beaten

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups sifted all-purpose flour


Directions:

Soak Grape-Nuts in milk until soggy. Add, sugar, egg, baking powder, baking soda and salt and mix thoroughly. Add flour and mix only enough to moisten flour. Fill greased large or medium muffin pans about 2/3 full. Bake at 375 degrees for 25 minutes to 30 minutes for medium muffins, or until golden-brown.

Per serving (large muffin): 283 calories; 5 grams protein; 1 gram fat; 1 gram saturated fat; 63 grams carbohydrate; 1 gram fiber; 26 milligrams cholesterol; 316 milligrams sodium

Tester Laura Reiley's comments: "These are sweet, dense, deeply nutty flavored muffins. It's the cereal that adds the hearty taste of bran. You wouldn't know it's Grape-Nuts, but those little nuggets add to the texture, giving the finished muffins a denseness that's very appealing. "You needn't sour the milk, but if you want to, add a few drops of lemon juice to a cup of milk and allow it to sit at room temperature for an hour. Like lots of bran-muffin batter, the batter can be kept, tightly covered and refrigerated, for up to a week."



*** Photo of bran muffin with tangelo fig compote topping by norwichnuts @ flickr



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Posts Roundup at Dennys Blogs - 15 Aug 2010

*** Check out news, political opinion - serious and funny cartoons, recipes, science news, health news, poetry, funny posts, photography, spiritual thoughts and great quotes.





From Denny: These are all the posts I managed to get out this week while suffering through all this crazy summer heat and humidity. This summer Louisiana didn't have the usual whiners' bragging rights about the summer heat. The rest of America got to "share" - and a lot of the world too! :)

One bit of good news: Prez Obama is thinking of lifting the oil moratorium here on the Gulf coast. Uh, yeah, put 300,000 people back to work would be helpful for this economy - not to mention the rest of America would appreciate not having their fuel prices skyrocket this winter from a low supply.

Earth to White House: It sure would be great if you would lift this moratorium immediately - and gift it to Congressman Charlie Melancon to announce it. Lifting the moratorium would help Melancon win in November against Whore House Vitter, a complete embarrassment as a senator from Louisiana. Louisiana is all a twitter and excited about getting back to work - so make it happen, Mr. Prez, and it would be much appreciated.

And to my StumbleUpon friends: Now isn't one silly email a whole lot less annoying than a bunch of "shares"? :)


The Social Poets:


Obama Blasted for Saying Religious Tolerance OK in America - Republicans try to turn the Constitution into an issue for the November elections - now they are against religious freedom for anyone not Christian.

America and World Politics Cartoons - 14 Aug 2010 - Check out the latest opinions on the economy, the November elections, the building of a mosque on Ground Zero in New York City and education in America now that budget cuts have arrived.

Obama Sends Thousands More Jobs Out of America: Mexico - Prez Obama tricked by GM to send thousands of jobs out of America and to Mexico.

Doctor Says Kids Suffer More From Gulf Oil Spill - Check out the long term impact this BP oil spill has on America's children in the Gulf region.

How Male Journalists Fight: Whiz All Over Each Other - American male journalists in the Democratic Party and the White House fuss and fight each other while the public is frustrated about the economy.

Earth to White House: Why You Are Getting Criticized - The White House is complaining it is not appreciated enough for what it has done. Here's why fellow Democrats are angry with the President.

Funny Video: Colbert Reveals Master Plan to Ruin Gay Marriage

Funny Video: Jon Stewart Comments on Gay Marriage - Californigaytion

Posts Roundup at Dennys Blogs - 8 Aug 2010 - Check out news, political opinion - serious and funny cartoons, recipes, science news, poetry, funny posts, photography, spiritual thoughts and great quotes.





The Soul Calendar:


BP Oil Spill and Global Warming Cartoons - 14 Aug 2010 - The BP oil spill continues in the news as they try to squirm out of paying for the error of their arrogant ways.

Check Out Spectacular August Perseid Meteor Showers - Look up in the middle of the night to see as many as 100 shooting stars above your head for a spectacular show brought to you by the Universe!





Beautiful Illustrated Quotations:


How Is Your Aim In Life? - How high - or how limited - are your goals in Life?

Friendship Quote: When Friends First Meet and Connect - How friendships begin and can last a life time.





The Healing Waters:


Want Others To Think You Sexy? Wear Red - How the color of red figures into our sexual preferences.

How Funny: Your Belly Button Key to Athletic Success - Check out your body type to know which sport is easier for you to excel.






Dennys Funny Quotes:


Hunh?! Cartoons - 14 Aug 2010 - Check out this week's great cartoonists and how funny everyday life can be.

Palin Memory Fails, Writes on Her Hand: Again - Strange Sarah Palin does it again and again: writes on her hand like it's an 8th grade math test for answers to cheat the test.

Weird News: Oregon Authorities Shut Down Girls Lemonade Stand - Local Oregon government looked like jerks shutting down the all American lemonade stand because the little girl didn't own a food handler's license that only adults can purchase.

Weird News: Woman Smashes McDonalds For Not Having Her Order - Check out this weird news of the day - what happens when McDonald's doesn't have what an enraged customer wants on the breakfast menu.

Funny News: 100 Year Old Scotch Whiskey Thaws Out to Drink - Strange but true: check out this funny news of the day.






Dennys People Watching:


Meet New Baby Elephant at Vienna Zoo: Big Ears - The naming process is in full swing for this one week old baby elephant born to a Vienna, Austria zoo. Vote online for your choice.






Dennys Food and Recipes:


Chef Recipe: Seared Grouper with Crawfish, Bacon Risotto, Softshell Crab - Louisiana chefs celebrate fabulous new recipes in local food and wine competition.

Easy Slow Cooker Recipe: Macaroni Chili Cheese Casserole - For back to school busy try this simple recipe for a slow cooker the whole family is sure to enjoy.

Cake Tuesday: Buttermilk Fudge Cake With Chocolate Gloss Icing - Make a stunning tasty chocolate cake to entertain your sweet tooth.

4 Easy Summer Dishes When Its Just Too Hot to Cook - Try some easy and quick summer recipes to beat the crazy heat - and avoiding cooking with any heat.






Visual Insights:


Tea Party, Republican, Gay Marriage Cartoons - 14 Aug 2010 - Check out the usual amusing rantings from the far-right-gone-over-the-edge-crazy.



*** Coffee photo by Quoquo @ flickr



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Chef Recipe: Seared Grouper with Crawfish, Bacon Risotto, Softshell Crab

*** Louisiana chefs celebrate fabulous new recipes in local food and wine competition.




Chef Austin Harrell at Mansurs on the Boulevard in Baton Rouge, Louisiana


From Denny: At the end of this month (August 26 to 28) Baton Rouge, Louisiana, is putting on the culinary ritz for three days. It's called "Fete Rouge - A Louisiana Celebration of Food and Wine," the fourth annual event of gastronomic events. It will take place at the Belle of Baton Rouge Atrium. The event is hosted by the Baton Rouge Epicurean Society and is a showcase for local chefs, farmers, foods and wines. It definitely is a "do not miss celebration."

The Grace "Mama" Marino Lifetime Achievement Award (of Gino's Italian Restaurant fame where Hollywood celebrities visit) will be awarded to restaurateur and chef Charles Brandt. He owned the local hotspot Chalet Brandt from 1973 to 1996. Chalet Brandt was known for its continental dining as was popular during that period. It was also the only Baton Rouge restaurant to ever earn the four-star Mobile Guide Award for excellence in food, service and hospitality. Get this; it also received this award for a succession of the 20 years it was in operation. Chef Brandt will not be able to attend for his award due to illness.

Seven chefs are preparing the awards dinner menu that begins at 6 PM for cocktails and 7 PM for dinner. Entertainment will be enjoyed from Ned Fasullo and the Fabulous Big Band Orchestra. Dinner dress is black tie optional for men and cocktail attire for women. Lifetime Achievement Award Dinner tickets are $200 per person. And this was just for the first day.

The second day of the event brings on the "Food and Wine Fete" which is also hosted at the Belle of Baton Rouge Atrium downtown. This dinner sounds like a real blowout as it goes from 6 PM to 10 PM. Our Louisiana chefs will be presenting tastings of the latest fun foods and new recipes they are developing for culinary competitions. These dishes are what you see featured as Chef's Specials on the local menus. DeAngelo's chef, Mike Dardenne, says, "It’s a grand opportunity for food enthusiasts to see and taste the evolution of these dishes."

There are two categories of competition:

Open - this is where the dish can be anything like an appetizer, an entree or a side dish

Desserts - yes, this IS Louisiana where desserts reign king, deserving a category of their very own.

Louisiana ingredients are encouraged to be employed in these competition dishes.

Who are the esteemed judges?

Chef John Folse - who has won numerous national awards, becoming a national celebrity and promoter of Cajun and Creole cooking and yet is still a down to earth guy. Owner and founder of Chef John Folse & Company. He is also founder of the culinary education department at Nicholls State University. Chef Folse is also a well known local star of public radio and television culinary shows: "Stirrin' It Up" and "A Taste of Louisiana."

Chef Rick Tramonto - He is from Tramonto, of Tru, Osteria di Tramonto and Tramonto's Steak & Seafood restaurants in Illinois. He is known as a judge of Food Network's "Top Chef" and as a cook-off competitor on the esteemed foodie show "Iron Chef America."

OK, back to what you get when you go to this event besides enjoying the dozens of chef's tastings of future Chef's Specials on local menus. If you are a wine lover too then you will be able to sample from 150 wines. There is also a silent wine auction where you can bid on various culinary experiences and items like an instant 150-bottle wine cellar. Tickets for this Food and Wine Fete event are $50 if purchased in advance or $65 at the door.

The last day of the Baton Rouge Epicurean Society's Fete Rouge Festival is a free family fitness event. It will be held at the Main Street Market in downtown Baton Rouge from 9 AM to noon on August 28. You will get to witness culinary experts presenting cooking demonstrations for preparing seasonal healthy recipes for your family. The Red Stick Farmers Market (same immediate area just outside the door in the parking lot) will offer tastings of fruits and vegetables from the local farmers, vendors and chefs. Also present will be dietitians for advice and fitness experts leading family fitness classes.

Where do the proceeds from this festival go? Your dollars benefit child nutrition and 4-H youth education programs. It will also fund scholarships and cultural preservation projects in the Greater Baton Rouge area. They also spread the wealth to include the program ProStart that is a curriculum for high school students who desire to enter the culinary profession.

Want to purchase tickets? Just go to BresBR.com or call (225) 773-4889. If you plan on traveling to Louisiana consider a stop in Baton Rouge next year for this event.

Now check out this fabulous seafood recipe from this event! Mansurs on the Boulevard is a favorite restaurant at our house. It's always an imaginative menu along with familiar standards so there is something for everyone. Mansurs is a lively place on the weekends, like walking into an well-heeled jazz bar where regulars gather. The Sunday brunches are popular with families too.




Both Photos by Arthur D. Lauck @ The Advocate



Seared Grouper, Set Over Smothered Okra and Berkshire Bacon Lardon Risotto, Finished With Crawfish Butter, and Crowned With Blackened Soft shelled Crawfish

From: Chef Austin Harrell, executive chef at Mansurs On the Boulevard

Serves: 7

Risotto:

1 qt. risotto

2 yellow onions, diced

1 gallon or more crawfish stock

2 bottles Abita Amber beer

1 lb. butter

1-1/2 lbs. Berkshire bacon cut into lardons

2 lbs. fresh cut okra

1 batch spiced stewed tomatoes

1 each lime and orange zest

Salt and cracked black pepper to taste


Directions:

Bring seafood stock to a simmer.

In another sauce pot, render lardons in the butter. Just before the bacon is completely rendered, add the onions and cook until the bacon is fully rendered.

Add the risotto and stir with a wooden spoon. Let the risotto cook for about a minute with the onion and bacon, but do not allow risotto to stick to the pot.

Deglaze with the Abita and add enough stock to almost cover the risotto. Constantly stir to keep the risotto from sticking and to also work the starch out to make it creamy.

Add the Spiced Stewed Tomatoes.

As the risotto takes in the stock, add more and continue the process until the risotto is almost cooked. At this point, the risotto should be almost cooked and very creamy.

Add the fresh okra and cook until the okra is fully cooked.

Season with salt and fresh cracked black pepper. Add lime and orange zest.




Spiced Stewed Tomatoes:

2 poblano peppers, diced

3 jalapeño peppers, diced

3 large shallots, thin sliced

12 large cloves garlic, thin sliced

10 large tomatoes, cut into 1/4–inch dice

6 ozs. Worcestershire sauce


Directions:

In sauce pot, sweat shallots, garlic, poblano peppers, jalapeño peppers until soft.

Add tomatoes and cook for another 2 minutes.

Deglaze with Worcestershire and reduce by half. Season with salt and pepper.





Crawfish Butter:

2 lbs. butter

5 lbs. live crawfish

3 sliced shallots

2 lemons, cut in half

Small bunch of fresh thyme

2 cups heavy cream

1 bottle Abita Amber beer


Directions:

In saucepan, melt butter with live crawfish, let sit on low heat for 10 minutes.

Puree butter and crawfish and strain through a fine mesh strainer.

Let chill until butter has become solid again.

In another sauce pot, add shallots, thyme, Abita and lemons. Reduce beer by 3/4 reduced. Add heavy cream and reduce by half.

Turn heat to low and slowly whisk in butter a little at a time. Add more butter as it melts. Season with salt and pepper.





Blackened Softshell Crawfish:

14 soft shelled crawfish

Blackening seasoning

Cornstarch


Directions:

Season crawfish with blackening seasoning.

Dust in cornstarch. Sear in sauté pan with oil for about 2 to 3 minutes on each side.





Seared Grouper:

Ingredients:

7 (8-oz.) portions of grouper

1 cup white wine

Salt and pepper


Directions:

Cut each portion in half and season with salt and pepper. Sear in a hot sauté pan with a little oil until golden brown.

Turn heat down and flip the fish and let the other side develop some color.

Deglaze with white wine. Cook until the albumin (the white protein) starts to come out.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Easy Slow Cooker Recipe: Macaroni Chili Cheese Casserole

*** For back to school busy try this simple recipe for a slow cooker the whole family is sure to enjoy.





From Denny: With our busy lives, whether it's working or raising children, it's always great to run across easy recipes that actually taste good too. Always pull out the slow cooker when you are feeling stressed for time. You can make just about anything in a slow cooker while you are away at work or running errands.

Our local newspaper ran this recipe recently and it is a really hearty version of the traditional man 'n' cheese comfort food family favorite. Soon the weather will be cooling down for fall, the kids are returning to school, and this chili meat version of the family standard may also become a bit hit at your house! Mac and cheese adapts quite well to the slow cooker casserole idea.

This recipe changes the familiar by adding chili seasoning and ground beef. You could try it with other ground meat to your taste. Making chili in a slow cooker is a traditional standby easy recipe for family cooks. Adding pasta to the dish where it can absorb all those awesome flavors from the chili is just a foodie bonus! You don't even have to pre-boil the pasta noodles. Remember: when you use the thinner pasta varieties they do work best by not pre-boiling before adding to the slow cooker. Otherwise you can end up losing the proper texture of the noodle.

Do make sure to brown your ground meat before adding to the slow cooker and scrape into it all those wonderful browned bits known as "fond" on the bottom of the pan. Those browned bits give so much flavor to the slow cooked dish.







Macaroni Chili Cheese Casserole

From: Julie Kay, local food writer and editor at The Advocate

Serves: 6 to 8

Ingredients:

1 lb. ground chuck
1 (1.25-oz.) chili seasoning packet
1 (14.5-oz.) can kidney beans, drained
1 (16-oz.) can pinto beans
2 (14.5-oz.) cans Hunt’s Fire Roasted diced tomatoes
1-1/2 cups elbow macaroni
2 cups Mexican taco cheese


Directions:

Brown ground chuck in skillet on stove-top over medium-high heat. Mix in chili seasoning packet.

Put beef into slow cooker. Add kidney and pinto beans. Pour in diced tomatoes.

Mix in macaroni and cook on Low for 6 hours. Add cheese. When cheese is melted, serve.


*** Photo by Liz Condo at The Advocate


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor