Published February 18, 2025
FISH CHOWDER
3 tbls olive oil
2 tbls butter
1 onion, chopped
3 stalks celery, chopped
1 tbls flour
1 cup dry white wine
2 bay leaves
Salt and pepper
2 carrots, sliced
2 baking potatoes, diced or sliced
8 oz clam jice
2 2/3 cups water
1 pound tilapia, cut into chunks
1 can corn, drained
1 1/2 tsp Old Bay seasoning
1 1/2 cups cream
Heat oil and butter; add onion and celery. Saute 3 minutes and add flour. Cook until bubbly. Add wine and bay leaves. Stir. Add salt, pepper, carrots, potatoes, clam juice and water. Bring to a simmer; cover and cook for 10 minutes. Add fish, corn and seasoning. Simmer until vegetables are tender. Stir in cream. Remove bay leaves and adjust salt and pepper.
PARMESAN CHICKEN OVER RICE
8 tbls flour
Salt and pepper
2 tbls oil
2 tbls butter
3-4 chicken breasts, sliced lengthwise
1 tbls minced garlic
1 1/2 cup chicken stock
1 1/2 cups cream
1 cup parmesan cheese
2 tsp red pepper flakes
1/2 tsp oregano
1 tsp thyme
1 cup sun dried tomatoes, chopped
2 tbls fresh basil, chopped
Cooked rice
Heat oil and butter. Dredge chicken in flour and salt and pepper. Brown chicken in oil. Remove chicken. Add garlic to skillet; cook until fragrant. Add stock. Stir in cream and parmesan and simmer for a few minutes. Add pepper flakes, oregano, thyme tomatoes and basil. Simmer until sauce thickens. Serve over rice.
BACON WRAPPED POTATOES
1 (1.5 pound) baby gold potatoes
Salt
1 pound apple-wood smoked bacon
SAUCE1 cup mayonnaise
1 1/2 tsp horseradish
1 tsp onion salt
3/4 tsp garlic powder
1/2 tsp smoked paprika
Boil potatoes in salted water until almost fork tender. (10 minutes) Drain. Pre cook bacon in microwave for 90 seconds. Cool. Wrap potatoes in bacon; secure with toothpick. Bake at 425 for 15 minutes. Combine sauce ingredients and refrigerate. Serve with chilled dipping sauce.
LIMONCELLO
COOKIES
3/4 cup butter
3/4 cup sugar
2 egg yolks
2 tbls limoncello liquor
1 tsp vanilla
2 tsp grated lemon zest
2 cups flour
1 tsp baking powder
1/2 tsp salt
GLAZE
1 cup powdered sugar
2 tbls limoncello liquor
1 tsp grated lemon zest
Cream butter and sugar; add eggs, limoncello, vanilla and zest. Add flour, baking powder and salt. Using a medium cookie scoop, drop dough on parchment lined cookie sheet. Flatten cookies with thumb. Bake at 350 for 10-12 minutes. When cool, mix together glaze ingredients. Spoon onto cookies and swirl with a spoon to cover the top. Allow to set for 15 minutes. Store in airtight container.
MARDI GRAS
CORNBREAD
2 cups yellow cornmeal
1 tsp baking powder
1 tsp salt
1/4 tsp Creole seasoning
6 eggs
2/3 cup vegetable oil
1 onion, finely dice
8 oz shredded cheddar
12 oz bag of corn thawed
2 pounds crawfish tailmeat, chopped
2 tbls diced jalapeños
Mix together dry ingredients. Add eggs and oil; mix. Add other ingredients and spread in greased baking dish. Bake at 350 for 40 minutes.
VIENNA BARS
1 cup butter
1 1/2 cup sugar, divided
2 egg yolks
2 1/2 cups flour
1/2 tsp salt
1 jar strawberry or raspberry preserves
4 egg whites
2 cups finely chopped nuts
Cream butter and 1/2 cup of the sugar. Beat in egg yolks. Add flour and salt; knead with fingers. Pat batter into 9X9 buttered dish. Bake at 350 for 15 minutes or light browned. Remove form oven and spread with preserves. Beat egg whites util stiff. Fold in remaining sugar and nuts. Spread on top of preserves. Return to oven and bake 25 minutes longer. Cut into squares while warm.
