Archive for the ‘Seasonings’ Category

The Saints are going to the Big Show!

Wednesday, January 27th, 2010
At the ESPN club, in Disney to watch the Saints Game!

At the ESPN club, in Disney to watch the Saints Game!

I think pigs are flying and hell done froze over because the New Orleans Saints are heading to the Superbowl in Miami on February 7th!  I was in New Orleans the day after the big NFC win and if you are not from the state its hard to explain what the team means to the city and people of Louisiana.  This turn of events is the cherry on top considering we are all in the mist of celebrating Carnival Season.  The Superbowl is the Sunday of the first big Mardi Gras Parade weekend.  Some Krewes have actually rescheduled their parade times to accommodate the game.

I can promise you this, I will estimate at least 90% of the homes in Louisiana will have a special meal, party favorites or some kind of special treat planned for Sunday afternoon.  This blog was actually going to be a continuation of my Mardi Gras traditions, but I have altered it to include the Saints and the Superbowl.  Much of the same party food just carries over to a Superbowl Party!  Today, I am sharing with you a now appetizer staple in most restaurants and creamy party favorite.  Be warned, this recipe is not for the faint at heart.  It combines lots of cheese and half-n-half for a great Spinach and Artichoke dip.  Throw caution to the wind! Come on, the Saints made it to the Superbowl!

Here are your ingredients to get started:

Drives me crazy just looking at the ingredients!

Drives me crazy just looking at the ingredients!

1/2 stick butter or margarine

2 tablespoons olive oil

1 medium onion, chopped

1/2 medium bell pepper, chopped

5 cloves garlic,  minced

3 tablespoons chopped green onions

1 lb. artichoke hearts, drained and squeezed dry

4 oz. cream cheese

1 (10 oz.) box chopped spinach, drain and squeeze dry

1 cup shredded Parmesan cheese

2 cups shredded Mozzarella cheese

Tony Chachere’s Creole Seasoning to taste

about 2 cups half-n-half

In a large skillet, heat butter and olive oil.  Saute onions, bell pepper, garlic and green onions until vegetables are limp.  Add artichokes, stir well to combine and heat through.

Looking good already!

Looking good already!

Lower heat and add cream cheese, spinach and cheeses.  Continue to stir to allow even heating while cheese melts.  Season to taste with Tony Chachere’s Creole Seasoning.  Use half-n-half as needed to achieve the creaminess you like in your dip.  I like a very creamy dip, so I tend to add more.  Also, note as the dip sits or cools it will absorb some of the moisture, so you may need to add more half-n-half when reheating.  Enjoy this dip on pita chips, corn chips or tortilla chips.

Mardi Gras or the Superbowl, you cannot go wrong with this classic

Mardi Gras or the Superbowl, you cannot go wrong with this classic

Try this dip for your Superbowl gathering or any of your favorite times with family or friends…even people who claim not to eat spinach (my husband, Todd) will dive into this one!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Quick and Easy Recipes, Seasonings | No Comments »

Royal Cocktail Party Time at the Ardoin’s!

Tuesday, January 19th, 2010
Todd and I all dressed up

Todd and I all dressed up

The only thing I love more than a party is hosting a great party.  My husband, Todd and I, have traditionally hosted a Royal Cocktail Party at our home for the Royal Court of our Mardi Gras Krewe, “The Krewe of Karencro.”  It serves as a fun evening for the Royal Court to come together, socialize, exchange gifts and just get to know one another before all the festivities officially begin.  Of course, I do not throw a party without a fabulous menu of food and drinks for my guest to enjoy while spending the evening together.

This past weekend, we celebrated our annual tradition in our home and while the weather was not the best the company sure was excellent.  At this party, I like to set up a couple of table of hor’s d’Oeuvres and a beverage table with wine, beer and a signature cocktail (this year was “Mardi Gras Ice Tea Lemonade”).  Served on platters were a party favorite my baby shrimp pies in Phyllo  dough.  I would like to share with you this easy appetizer.  The filling is awesome as presented in this pie or wonderful in Wonton wrappers or on mini bagels.  Try this out for your next party.

Mini Shrimp Pies

Here are your ingredients

The beginnings of an easy appetizer!

The beginnings of an easy appetizer!

1 (1 lb.) package Tony Chachere’s 150-250 count shrimp

1/2 cup chopped green onions

1/3 cup chopped bell pepper

3-4 cloves garlic, minced

1 (8 oz.) block cream cheese, softened

Tony Chachere’s Creole Seasoning to taste

Pre-Made frozen Phyllo dough pie shells

finely shredded cheese of choice

In a large skillet, heat up about 1 tablespoon of olive oil.  Saute shrimp until pink.  Remove and drain.  Heat another tablespoon olive oil.  Saute all vegetables until they are tender and begin to brown.  Lower heat and add cream cheese to melt.  Finely chop shrimp and return to pan.  Season mixture to desire taste. Combine all ingredients.  Remove from heat and allow to come to room temperature.

Pie filling will be thick and yummy

Pie filling will be thick and yummy

Fill pie shells with filling.  Top with shredded cheese. (at this point, you may freeze pies) Bake in 350 oven for about 10 minutes or until pies are bubbly and heated through.

Pie shells filled and ready for the oven

Pie shells filled and ready for the oven

The finished dish is a yummy bite for your guest.  You can make ahead and freeze to make your party preparations even easier! Enjoy this one guys!

To heck with the beads, throw me one of those pies!

To heck with the beads, throw me one of those pies!

Again, I wish everyone a Happy Carnival Season, check back for more of my Mardi Gras favorites!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Quick and Easy Recipes, Seasonings, Tony Chachere's Shrimp Bags | No Comments »

Hi Hunters! Need an easy idea for all that sausage?

Wednesday, December 16th, 2009

It has been very well documented on my blog, the love I have for my camp in the Atchafalaya Basin.  It is an abundant area for all things great in Louisiana!  While I have shown, my husband is an ace in the fishing department, he is not a hunter.  However, do not cry for me as my neighbors Lenit and Greg are advit hunters.  We have a deal, I keep them well stocked on Tony’s Chachere’s and they keep my freezer packed with deer meat!  A few batches of homemade cookies and cakes do not hurt my cause either!

This past week, my husband did a favor for a board member at the company.  The next day, James showed up with 3 packs of deer sausage to thank him.  You see, this is just the way we do things in southern Louisiana.  Food is always an extension of your love and appreciation for those in your life.  We don’t just eat to live, we live to eat.

As my husband, Todd and I were having coffee this morning, I told him I would fix him a potato stew with the deer sausage.  He said, “Now there is a blog.”  So, here we are.  I know, I can hear you already, “I don’t have deer sausage!”  Come on, you can substitute Italian hot sausage, pork sausage, etc.  If you like it, use it!….Just cook this hearty meal.

Here are your ingredients for this stew:

Very few ingredients are needed to create this stew

Very few ingredients are needed to create this stew

2 tablespoons canola oil

1 1/2 lbs. fresh deer sausage

2 tablespoons olive oil

1 large onion, chopped

1 bell pepper, chopped

1 stalk celery, chopped

4 cloves garlic, minced

3 lbs. red potatoes, peeled and cut into chunks

1 1/2 quarts chicken broth or stock

Tony Chachere’s Creole Seasoning to taste

In a large Dutch oven heat oil and brown off deer sausage.  Remove from pot.  Add olive oil and bring up to temperature.  Add vegetables and cook until onions begin to brown.  Add remaining ingredients.  Chop sausage into chunks and add to the pot.  Bring to a low simmer.  Cook uncovered for about 30 minutes or until liquid is absorbed and potatoes are tender.  Add additional stock if necessary to cook pototoes.  I like to garnish with fresh parsley or green onions.

Take a look at the pot, when all ingredients are added:

All ingredients are in and ready to simmer away!

All ingredients are in and ready to simmer away!

The finished product is comforting and hearty.  This is a great dish to make at the campground or any day of the week!

All served up and ready to eat up!

All served up and ready to eat up!

I hope you enjoyed this blog and recipe and are inspired to create your own version.  Let me remind you, recipes should merely (unless baking) be a guideline to your own taste buds!  Make my recipe your own… and if you do, please let me know!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Quick and Easy Recipes, Sausage, Seasonings | 1 Comment »

The Turkey and the Cajun Microwave…

Tuesday, December 1st, 2009
That's me cooking cabbage and having coffee Thanksgiving morning!

That's me cooking cabbage and having coffee Thanksgiving morning!

Hello everyone! I am keeping my word to share with you the story of the Thanksgiving turkey and the Cajun Microwave.  First let me say, my family and I had wonderful Thanksgiving out at the camp in Butte LaRose.  The weather was cool, but absolutely picture perfect.  I sure hope where ever you were for Thanksgiving you shared it with the people you love. Now, on with the food, that is why you came to my blog, right?

I must tell you, this is the second time my husband and I cook in the Cajun microwave.  Our first experience was cooking a suckling 40 lb. pig.  The pig took 4 hours to cook.  Thus, I estimated the 12 lb. turkey would take no longer than 2 hours.  I was so excited because I scored a fresh, never frozen turkey from a local meat market.  My mom and I brined the bird in sugar and water for 24 hours.

Thanksgiving morning, mom rinsed, patted dry, and cut the turkey open along the backside (to lay flat).  My husband and stepdaughter injected it with Tony Chachere’s Butter Jalapeno Injectable Marinade and sprinkled with Tony Chachere’s Creole Seasoning.  In the pan, I layered orange and lemon slices and added a cup of white wine.  She was a beautiful bird!

Turkey injected and ready to go into the Cajun Microwave

Turkey injected and ready to go into the Cajun Microwave

The turkey went into the cajun microwave at 10:30 am.  We figured we would be eating around 12:30 pm…and we were WRONG!  To make a long story short, we had issues regulating the temperature and were very careful not to spike the temperature too high.  At noon, I told everyone to have a bowl of gumbo, it would be a while until eating time!

Bottom line, it took 4 hours to cook our friend.  Was I upset about this….NO, IT WAS THE BEST THING TO EVER HAPPEN!  Want to know why?  Because my friends, everyone spent the day hanging around the campfire, watching football, visiting, boat riding, having wine and relaxing.  Because the turkey took a little longer than expected, everyone stayed and enjoyed the beautiful scenery the Atchafalaya Basin has to offer.  I think it was my favorite Thanksgiving ever!

Todd putting the bird in the microwave, check out my view of the Basin!

Todd putting the bird in the microwave, check out my view of the Basin!

So, bottom line of this blog is not so much to offer up a recipe, but to share with you a cliche, “Stop and smell the roses.”  Enjoy the scenery and the people around you. If you failed to do so for Thanksgiving, guess what, Christmas is just around the corner, you get another shot!

It was truly worth the wait!

It was truly worth the wait!

I will be heading out for a much needed “magical” vacation, but don’t fret! I have already scheduled a blog to come out next week for you hunters with deer sausage!  So, if I don’t answer your comments, I’m not ignoring you, just playing around with a mouse and duck!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Holidays, Seasonings | No Comments »