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 and ready for our guest

My love of Halloween goes back to my childhood on West 32nd Street.  Every Halloween night, my neighbors got together to have a bonfire. We roasted hot dogs and marsh mellows and always had Miss Doris’ shrimp dip!  We would trick or treat, eat, and play kick the can.  I have cherished memories with my childhood buddies Anita and Ginger.  My understanding is the old neighborhood still carries on this tradition.

Now that I am an adult and have a home of my own, Halloween continues to be a fun time of the year.  I just so happened to marry a Halloween FREAK (I mean that in a nice way) and our home is referred to by all as the “Halloween House.”  Todd and I play host to both an adult party and kid party the night of Trick or Treating.  And yes, you guessed it, there is always plenty of food to feed a crowd.

I positively, absolutely never have a Halloween party without paying homage to my roots.  Which means, I always serve hot dogs and chili.  If you really want to get into the “theme” of things and creep out your kids, I encourage you to have fun with my “Creepy Dogs” idea, it’s always a hit (and it taste pretty darn good too).  I will also show you an adapted slow cooker recipe from Mr. Tony’s famous “He-Man Chili” recipe.

Creepy Dogs

Ingredients needed are:

Hot dogs

Tony Chachere’s Creole Seasoning

Sliced dogs and Tony's ready to take a swim

Slice your hot dogs length-wise.  Place in simmering water seasoned with creole seasoning.  Simmer until dogs start to curl.

Adapted Tony’s He-Man Chili

A board full of simple goodness

1 lb. Tony Chachere’s Smoked Sausage (any variety)

2 lbs. lean ground beef

1 onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

1 Jalapeno, diced

1 cup red wine

1 teaspoon dry mustard

2 tablespoons chili powder

1 (29 oz.) can tomato puree

Tony’s Chachere’s Spice-n-Herb Seasoning to taste

Chopped smoked sausage and brown in a large skillet.  Remove and drain.  Repeat for ground beef.  Combine all ingredients in slow cooker.  Cook on low for about 6 to 8 hours.  Skim any fat that rises to the top.

Presto magic the slow cooker did all the work!

Serve Creepy Dogs and Chili to your guest or family with all the trimmings for some creative fun with a classic!

What kid or adult would turn down this yummy classic!

Now, if I can only get Miss Doris to send me her shrimp dip recipe?…Hello, Miss Doris, are you there?

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Before the party, at the camp waiting for our guest, yes, we had a NASCAR theme

It is at this point I look down and go, “What was I thinking!” Not only
did the spread take the space of the two food tables, but 2 more
locations in the house. This just goes to prove, all us Cajuns plan any
gathering around great food and lots of it. Food serves as the glue to our
social being. We hover around the table while we talk, pick at the
food, have a drink and catch up on our lives.

By the way, at the end of the night, almost all of food had been
consumed and all I had to do was clean dirty dishes.

Here is my recipe for my sweet and spicy party sausage and
meatballs….party on..

Ingredients for my Sweet and Spicy Party Sausage and Meatballs

All the ingredients needed to for a sweet-n-spicy party favorite

1 (14 oz.) package Tony Chachere’s Jalapeno Smoked Sausage
1 lb. meatballs (homemade or store bought)
1 onion, sliced
3 cloves garlic, minced
1 (8 oz.) can crushed pineapple
½ cup chicken stock
¾ cup Tony Chachere’s Honey Bacon BBQ Injectable Marinade

Combine all ingredients into your crockpot

Cut Tony Chachere’s Jalapeno Smoked Sausage on a bias into chunks.
Combine all ingredients in slow cooker. Cook on low for 4 hours. Serve
warm for any party or gathering.

Sweet-n-Spicy Sausage and Meatballs ready to party!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s