Crawfish Monica

If you go to Jazzfest, you'll see a line a mile long at the Crawfish Monica stand. Well, don't wait for Jazzfest, make it at home! I made this for my birthday party... The things I would have done differently... This recipe is a little lacking in sauce if you ask me, so I definitely would have doubled the sauce. (butter and half & half). Also I only put 3 cloves of garlic, many more could have been used. Other than those two things, it was pretty yummy! I can't wait to make it again! Happy eating!!!

Ingredients:

• 1 lb Crawfish or another seafood of your choice
• 1 stick of butter
• 1 pint half and half
• 1 bunch green onions (tops too!)
• 3-10 cloves of garlic, chopped (to your taste)
• Creole Seasoning to taste (Tony's)
  
• 1 lb cooked fresh pasta (Dry pasta is all right if not available. Rotini is preferred, but use your favorite shape.)
  

Directions:

• Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
• Melt butter in a large pot and saute green onions and garlic for several minutes.
  
• Add seafood and saute for 2 minutes.
• Add half and half, then add several big pinches of creole seasoning, tasting before the next pinch until you think it's right.
• Cook for 5-10 minutes over medium heat until the sauce thickens. It's ok if it takes a little longer. Add pasta and toss well. Sauce will thicken after pasta is added. Let sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.
  

Corned Beef - Crock Pot

Ingredients:

• 3 lbs of corned beef
• 1/2 cup brown sugar
• Season packet
  
• 2 bottles Guinness

Directions:

• Place meat in crock pot, sprinkle season packet on top.
• Pack brown sugar on meat.
• Pour bottles of Guinness over meat. Meat must be fully submerged in liquid.
• Cook on low for 7 hours.
  
• If you choose, use the au jus to cook potatoes, carrots, and cabbage.
  

Carrot Souffle

Ever been to Piccadilly? Their carrot souffle is amazing!! Well, here's a recipe - the same, but better!

Serving size: 16

Ingredients:

• 4 lbs of carrots
• 1 cup melted butter
• 2 cups white sugar
• 1/4 cup and 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 6 eggs, beaten
• 2 teaspoons confectioner's sugar for dusting

Directions:

• Preheat oven to 350 degrees
• Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash.
• To the carrots, add melted butter, white sugar, flour, baking powder, vanilla extract and eggs.
• Mix well and transfer to a large casserole dish. Sprinkle with confectioner's sugar.
• Bake 1 hour.
  
• Sprinkle with confectioner's sugar once more.
  

Colcannon (Irish Dish)

This dish is absolutely delicious; a definite must for Irish celebrations. This dish is traditionally made for Halloween. Trinkets are hidden and children must fish them out to receive their prizes.

Ingredients:

• 3 lbs potatoes
• 1 stick of butter
• 1 1/4 cups hot milk
• 1 head of cabbage
• 1 lb of ham or bacon
• 4 scallions, finely chopped
  
• salt
• pepper
• parsley
  

Directions:

• Peel potatoes, boil or steam until you can easily pierce with a fork. Mash and remove all lumps. Add stick of butter in pieces. Gradually add hot milk.
• Boil cabbage in unsalted water until it turns a darker color. Drain, and chop into small pieces.
• Fully cook ham or bacon, cut into small pieces.
• Add cabbage, scallions, and ham/bacon to mashed potatoes, stirring gently.
• Salt and pepper to taste.
• Sprinkle with parsley.
  

Boneless BBQ Pork Ribs - Crock Pot

I am one of those crazy people that loves slaving over a hot stove. I feel like the more I've worked on a dish, the more love I've put into it. Hehe. Well, it's a much different story if I'm starving. If I'm hungry, I want something quick and easy. And honestly, maybe even ready by the time I get home. That, my friends, is the job of a slow cooker. Last spring I decided to experiment with ribs in the slow cooker, and now it's part of my repertoire. If you love juicy, tender, flavorful ribs, and don't have the time... Check this recipe out! Happy eating!

Ingredients:

• 1 pack of country style boneless ribs (the average size package)
• 1 bottle of BBQ sauce (I love the Jack Daniels kind)
• 1 BBQ sauce bottle of beef stock
• Optional: Worchestershire Sauce, Chipolte Tabasco, Tonys

Directions:

• Many recipes suggest you brown all sides of the ribs prior to putting them in the slow cooker. Since there's no time before I go to work, I just throw the straight in.
• Add the bottle of BBQ sauce. Be sure to pour is all over the ribs. Fill the bottle with beef stock, shake it up, and pour that over the ribs. (use water and a bullion cube if need be)
• If you want a little kick, add some Worchestershire sauce, Tabasco, Tony's etc... Be creative!
• Cook in the slow cooker on low for 7 hours. Serve with sides and enjoy!
  

Chicken Soup with Cornmeal Sage Dumplings

Soup from a can and I are through!!! Why would I eat mass quantity made soup, when I can make my own!? This soup is delicious! You're family will think you slaved all day!

I do need to add: I've had doughier dumplings, but these are yummy! (especially if you love sage, and I do!) Instead of cooking my chicken with the soup, I cooked it in the crock pot all day, then made the soup. Also, I skipped on the peas.

Happy eating!

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 2 teaspoons dried thyme
• 8 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup frozen peas

Dumplings:

• 2/3 cup all-purpose flour
• 1/3 cup cornmeal
• 1 1/2 teaspoons dried sage
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup buttermilk
• 1 tablespoon olive oil

Directions:

• Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes.
• Add chicken and cook until chicken is golden brown on all sides.
• Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
• Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together.
• Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid.
• Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
  

Serve soup with dumplings.

Parran's Po-Boys and Restarant

http://sites.google.com/site/parranpoboys/