Norm and Lyman were here before 6 this morning to fire up the pit.

By the time most of us got to work at 8 am, we were greeted with the wonderful smell of chicken on the grill. (I bet you wish you had a scratch and sniff monitor right about now!)

At 11:00 everything was ready and we started fixing our plates. We have all of the good stuff: barbecued chicken and sausage, creole mashed potatoes (recipe below), baked beans, salad, and garlic bread.

And the day wouldn’t be complete without some ice cream!

Now for Creole Mashed Potatoes seasoned with Tony Chachere’s Original Creole Seasoning.

This is a very simple and tasty recipe that will wow your family. You can make as much or as little as you need and add all of the extras to taste.

Start by making your preferred brand of instant mashed potatoes as directed on the box, just omit the salt. Now add as much or as little as you would like of the following:

• Sour Cream
• Bacon bits
• Swiss Cheese
• Onion tops
• Tony Chachere’s Original Creole Seasoning
• Mix well and enjoy!

I hope you all have a very safe and happy Independence Day and just want to close with a few words from the great men who fought so hard to make this a free country:

“We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.” — The Declaration of Independence

Samantha

Sales and Marketing Assistant

Follow Samantha on Twitter!

After a little research and asking for suggestions on the Tony Chachere’s Facebook, we decided the first cake should be chocolate. The recent trends in combining peppers and chocolate were not lost on this chocolate fanatic! I searched through my many recipe books and online sources, but found no cake that I thought would do justice until I went back to old trusty – Red Velvet.  I do have to give credit where it is due and this recipe was not my own, but from a co-worker’s mother. Obviously, there need to be changes to turn the cake from “Red Velvet Cake” to “Tony’s Velvet Cake” but the only change in this recipe was to take out the salt and replace it with Tony Chachere’s More Spice Seasoning.

Here is the recipe:

1 1/2 cups sugar, 1/2 cup butter, 2 eggs, 2 cups flour, 1 1/2 tsp More Spice Seasoning, 1 tsp baking soda, 1 tsp baking powder, 1 tbs cocoa, 1 tsp vanilla, 1 cup buttermilk

Cream sugar and shortening, add eggs and beat well. Sift flour, Tony Chachere’s More Spice, soda, powder and cocoa 3 times and add alternately to creamed mixture with buttermilk. Add vanilla and coloring. Bake in 3 pans at 350 for about 25 minutes. Let cool and frost with the icing of your choice (we used butter-cream).

Finished and decorated Tony's Velvet Cake

Now, the cake alone (without the icing) started out sweet and amazing, like you would expect of any Red Velvet Cake, but the surprise came just as you were about to swallow…. there it is, the spicy kick of Tony’s! Me and my husband loved it! So I iced it and brought it to work for testing. Celeste liked it and we decided to make the cake again and decorated it for presentation to you guys.

I brought all of my supplies to the office and started baking in our break room, then assembling, and decorating. We cut the cake and tasted. We were disappointed to not have the same cascade of flavors as before. The best we can figure is that the contrast in icing was too much. Next time I think I would do a 2 layer cake and spread the icing a little thinner, but otherwise it was a decent first attempt at the Tony’s Cake.

I had a lot of fun with this cake and hope to continue the fun with other varieties of sweets and Tony’s. Don’t be afraid to try this at home, have fun with it and let us know what you think. We are anxious to hear your thoughts and suggestions on our first attempt.

Samantha
Sales and Marketing Assistant

Follow Samantha on Twitter!

Chris Ardoin at the 2009 Opelousas Spice & Music Festival

The Opelousas Spice & Music Festival is held the first weekend of June with a full schedule of music, food, arts and crafts and cultural activities. All of the live music is homegrown with names like Chris Ardoin and Keith Frank who are from Opelousas and the surrounding area. With all of the live music, you can’t help but dance, so why not have a dance contest? The Zydeco Dance contest takes place on Saturday night about an hour after the Creole Cooking Demonstrations. Lets not forget the Fiddle Jam Workshop with local legend Hadley Castille.

Keith Frank at the 2009 Opelousas Spice & Music Festival

With so much to do, see, and enjoy; you can see why the Opelousas Spice & Music Festival is growing. So, if you are looking for something to do this weekend, why not dance over and check it out? You might win the Zydeco Dance Contest!

Samantha Moreau

Sales & Marketing Assistant

Follow Samantha on Twitter!

So you are not a culinary master?  Well, you don’t have to be with this recipe.  Who doesn’t like fried rice these days?  Having trouble getting the kids and/or adults to eat their veggies?  By roasting them in the oven, they become sweet and toasty.  Start with some basic favorites like potato and then start adding in one new veggie at a time and watch their palate grow…and maybe yours at the same time.   Enjoy this easy rice dish at your table today!

Tony’s Creole Roasted Vegetables

Veggies, Tony's and a little olive oil, GREAT combo!

1 yellow squash, chunked

1 zucchini, chunked

1/2 red onion, chunked

1/2 bunch of asparagus, chopped

3 tablespoons olive oil

1 tablespoon Tony Chachere’s Creole Seasoning

Beautiful veggies are ready for a little roast

Heat oven to 450.  Toss vegetables in olive oil and seasoning.  On a cookie sheet, sprayed w/ non stick spray, spread out vegetables.  Place in oven for 20 minutes. Give vegetables a good toss and return to the oven to finish browning up, about 10 more minutes.

veggies cook up tender and sweet with a little Tony's kick!

Chicken Fried Rice

By the looks of this, you know its gonna be good!

1 tablespoon olive oil

1 medium onion, chopped

1/2 lb. chicken breast, chopped

2 tablespoons butter

1 (8 oz.) box Tony Chachere’s Chicken Rice

2 1/4 cups water

2 tablespoons low sodium soy sauce

1/3 cup frozen peas and carrots, thawed

3 eggs, cooked scrambled soft

2 tablespoons chopped green onions

In a large skillet, heat oil.  Cook onion until edges start to brown.  Add chicken and cook until chicken is cooked through.

keep cooking the chicken until lightly brown

Add butter and rice mix, toss until rice is coated.  Add water, soy sauce and water.  Bring to a boil. Reduce heat. Cover and cook for 15 minutes.  Add peas and carrots, stir gently and recover.  Continue to cook for 10 minutes.  Add eggs and green onions, stir well.  Serve warm with roasted vegetables for a well rounded meal.

Such a comforting bowl of yumminess!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Another cool twist with this recipe is you can choose your protein.  Today, I will be using shrimp because I have some available.  However, ALWAYS keep in mind a recipe is a “guide” (unless baking!).  If you have crawfish available, please use in this recipe.  If not making a “Lent friendly” recipe, left over chicken works awesome in this recipe as well.  Always adjust to your taste and those for whom you are cooking.

Shrimp Etouffee Twice Stuffed Baked Potatoes

Etouffee stuffing ingredients:

3 tablespoons butter

1 medium onion, chopped

2 1/2 cups cold milk

1 (2.75 oz.) Tony Chachere’s Etouffee Mix

1 lb. Tony Chachere’s Wild Caught Shrimp or choice of seafood, precooked meat (chicken or sausage)

3 tablespoons chopped green onions

6 medium pre-baked potatoes or 3 large cut in half

1 cup shredded cheese of choice

In a large skillet melt butter.  Add onions and saute until tender and transparent.  Add milk, etouffee mix, and meat. Stir gently while mixture comes up to a boil.  Reduce heat and cook about 5 minutes.  Add green  onions and remove from heat.  Gently scoop out pulp of potatoes, keeping skins in tact and placing on cookie sheet.  Mix potato pulp into skillet.  Stir well to combine.

Take mixture and fill potato skins.  Top with grated cheese.  Place in a 350 oven for about 10 minutes to warm through and melt cheese.

Serve these potatoes warm as a main dish or cut in half as a side dish.  This is a no fail one your family will enjoy!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

I would like to say I could stay neutral in this blog, but come on people, cut me some slack…”The New Orleans Saints are going to the Super Bowl!”  I wish New Orleans native, Peyton Manning all the best and I am so proud of the whole Manning family for everything they do for the city and state.  With that said, I am counting down the days to Sunday…and a Saints victory, “GEAUX SAINTS!!” I hope a few of you let me know you chomped down on one these bad boys this weekend!

Game Plan: 1 or 2 days ahead of time

All ready to take a marinade bath for a day!

1 family pack of chicken wings, washed and patted dry

1 (17 oz.) bottle Tony Chachere’s Butter Jalapeno Butter Marinade

1/3 cup Tony Chachere’s More Spice Seasoning

In a gallon plastic bag, place chicken wings.  Pour entire bottle over wings and add seasoning.  Seal bag well and mix to distribute spices and marinade.  Lay flat in the meat compartment of the refrigerator.  Marinate 1-2 days.

Game Day:

Aren't these just precious legs!

Remove wings from bag and pat dry.  Take a slice of your favorite bacon and wrap around chicken wing.  Place in baking pan sprayed with non-stick spray.  cover and bake in oven at 400 for 1 1/2 hours.  Remove cover and base with sauce every few minutes (make sure to cover well to coat). Allow bacon to crisp. Serve em with ranch dressing or blue cheese dressing!

Basting Sauce:

While your legs are baking combine 1 stick butter or margarine, 1/3 cup Tony Chachere’s Honey Bacon BBQ Marinade, 1/3 cup hot sauce in a medium saucepan and bring to a simmer.  Let simmer for 2-3 minutes.

Now there are some HOT LEGS!

Kevin, I hope you like my spin on your idea and I appreciate your input.  To the rest of you, have a great Super Bowl weekend….WHO DAT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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!

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!

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

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

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!

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

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

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!

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

Some of my crazy Krewe of Karencro I cook for parade day!

I would never take away from the importance of the Christmas season, but I am going to be honest with you, my FAVORITE time of the year is Carnival Season!  Those of you not from Louisiana or a town that celebrates Mardi Gras (Fat Tuesday) should experience the best free party in the world.  Now, I grew up south of New Orleans (yes, there is land south of New Orleans and no, I did not get to school in a pirogue).  My childhood Mardi Gras in my hometown was always laid back heading to the parade route, picking up a box of fried chicken from Popeyes, eating in the back of the truck, walking to the local bakery, Dufrene’s for a French bread and brownies.  On the walk, you always stopped to talk to friends either parked or if you were lucky enough to have your house on the parade route, visit a house party!

Once we made it back to the truck, we would feast on Mom’s potato salad, fried chicken, French bread, red beans and rice and brownies for dessert.  Unless you have been there it is hard to explain the excitement of waiting to hear the sirens of the cop cars signaling the beginning of the parade.  Because I was the baby of the family, I always had the luxury of having the highest spot on the truck!  As the revelers get closer, you scream, “Throw Me Something Mister!” and wait for the beads to start flying.  It is so much fun to see who catches the most and the biggest beads.  I am so worked up just typing this blog I cannot stand it!

Now that I am all grown up and live in the Acadiana area of Louisiana, I belong to the Carnival Krewe, “Krewe of Karencro”.  We have created our own tradition.  On the morning of our ride, we are usually at the float by 7 am!  By 10am, I cook up a big pot of Tony Chachere’s Jambalaya to feed our float.  If you are not lucky enough to be in Louisiana for Mardi Gras this year, make your own Louisiana party at home with this simple recipe.

Mardi Gras Chicken and Sausage Jambalaya

Here are your ingredients

Nothing complicated about jazzing up this dinner mix!

2 tablespoons butter or margarine

1 onion, chopped

1 bell pepper, chopped

1/2 lb. cooked chicken

1/2 lb. Tony Chachere’s smoked sausage, diced

1 (8 oz.) box Tony Chachere’s Jambalaya Mix

2 1/4 cups water or stock

3 tablespoons chopped green onions

In a Dutch oven, melt butter.  Add onions and bell pepper. Saute until lightly brown. Add chicken and sausage and warm through (if using a rice cooker, all remaining ingredients, except green onions can be added to cooker and switched to cook).  Add water and bring up to a boil.  Reduce heat to a simmer.  Cover and cook for 25 minutes stirring once during the cooking time.  Add green onions, combine and serve warm.

Combine all ingredients in your rice pot and turn on...that simple!

Enjoy this jazzed up version of chicken and sausage jambalaya and have your own Mardi Gras celebration!

Mardi Gras Jambalaya ready to eat up!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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

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!

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!

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