Recipes
Louisiana Crawfish (or shrimp) Etouffee (pronounced â-too-faye)
Submitted by Shannon Cooper
1 stick butter (preferably unsalted)
½ medium yellow onion chopped
½ cup garlic minced or chopped
1 can cream of mushroom soup (preferably low sodium)
1 can cream of shrimp
1lb. crawfish tails or shrimp
¼ teaspoon Zatarain’s Shrimp & Crab boil – liquid (I prefer to use just a capful, this stuff is strong)
1-2 teaspoon Konriko Creole Seasoning
½ cup green onions (shallots) chopped
In a medium sauce pan melt butter. Once butter is melted add yellow onions & garlic. When yellow onions become transparent add each can of soups (cream of mushroom & cream of shrimp). Stir until soups are well blended and add crawfish & crawfish juice (or shrimp). Stir seafood in well and then add crab boil & Creole seasoning. Let simmer on low heat for 10 minutes then add green onion and simmer for another 5-7 minutes. Serve over your desired portion of white rice.
ADVICE: You should start cooking a pot of white rice before you begin this recipe or simply use boil-in-a-bag rice. To kick it up a notch, add a little white crab meat and be sure to season according to your taste. More specifically, when seasoning, keep in mind that the soups and Creole seasoning can be salty so add just a little bit of Creole seasoning at a time, let a little of the seasoning simmer in to the food and then taste to make you don’t add too much making the dish too salty or too spicy. Since I am a Creole girl, I like to add just a tad bit more cayenne pepper or hot sauce while it is simmering. “Laissez les bon temp rouler!”
I Can't Believe It's Not Ice Cream
Submitted by Tara Tillman
This isn't exactly a "recipe", but if you're like me,
trying to watch your calorie intake while having a sweet tooth can be
pretty tough. Here is a sweet treat that is under 100 calories and 100%
satisfying!
1) Keep a container of CoolWhip brand 'Free' Whip cream in your freezer.
2) Scoop a hefty scoop of the frozen whipcream into a dessert dish.
Drizzle with Hershey's Light Chocolate syrup, and sprinkle with a few crushed
walnuts.
3) Try adding some of your own favorites, like crushed Reduced-fat vanilla
wafers, or sugar-free candy toppings.
4) Enjoy!
I promise, you won't be able to tell that you're not eating a real
ice cream sundae
Yummy, Healthy Mashed Potatoes
Submitted by Tara Tillman
Ingredients:
4 peeled rustic potatoes
1/2c skim milk
1 small can Swanson reduced-sodium chicken stock
1/4c "I Can't Believe It's Not Butter" spray (original)
2 packets Hidden Valley Ranch powdered dressing mix (it's in the same
aisle as the bottled dressings)
1 small yellow onion
2 tsp. olive oil
salt, pepper, garlic powder(optional) for flavor
Directions:
1) Boil potatoes until extremely tender. While potatoes are cooking,
slice onion into strips and sautee in olive oil until very tender (or boil the onions with the potatoes for fewer calories and less fat)
2) Drain, put potatoes & onions back in pot and add milk & "butter", mash
w/ potatoe masher or mixer on a low beat until potatoes are not too
lumpy and you can't even see the onion.
3) Add Ranch Dressing and chicken stock until smooth.
4) Mix in salt, pepper & garlic powder to taste.
* Add more milk or chicken stock if it's still too thick *
5) Enjoy!! :o)
Strawberry Pretzel Salad
Submitted by Paige Talbot
Ingredients:
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Directions:
1) Preheat oven to 400 degrees F.
2) For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set
aside and allow to cool.
3) In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
4) Fold in the whipped topping, and spread over the cooled crust.
5) Refrigerate until well chilled.
6) In a small bowl, dissolve the gelatin in the boiling water, and allow
to cool slightly.
Add the strawberries and pineapple, and pour over the
cream cheese mixture.
7) Refrigerate until serving time.
8) To serve, cut slices and serve with a dollop of whipped topping.
Chocolate Pistachio Bundtcake
Submitted by Chad Soucie
Ingredients:
1 package yellow cake mix
1 package powdered pistachio pudding mix
3/4 cup chocolate syrup
4 eggs
1/2 tsp almond flavoring
1/2 cup orange juice
1/2 cup water
1/2 cup oil
Directions:
1) combine all ingredients except for chocolate syrup, mix well
2) pour 3/4 (75%) of mixture into bundt pan or cake pan
3) mix chocolate syrup with remaining mixture
4) slowly pour into pan in a swirl pattern, but do not stir two mixtures together
5) Bake 1 hour at 350o
