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4 ounces chicken, diced

1 tablespoon Creole seasoning,
recipe follows

2 tablespoons olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

2 tablespoons chopped garlic

1/2 cup chopped tomatoes

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3/4 cup rice

3 cups chicken stock

5 ounces Andouille sausage, sliced

Salt and pepper

ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme


In a bowl combine shrimp, chicken
and Creole seasoning, and work in seasoning well. In a large saucepan heat oil
over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes,
bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender,
stirring occasionally, about 15 minutes. When rice is just tender add shrimp
and chicken mixture and sausage. Cook until meat is done, about 10 minutes
more. Season to taste with salt, pepper and Creole seasoning.


1 cup old fashioned oats

1 cup all-purpose flour

1/2 cup brown sugar
2 teaspoons baking powder

1/2 teaspoon baking soda
1 teaspoon ground cinnamon

2 ounces, 1/4 cup, chopped walnuts

3/4 cup sour cream

3/4 cup whole milk

2 large eggs

1 teaspoon vanilla extract

2 really ripe bananas, mashed up

3/4 cup raisins

1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet

Maple syrup or honey, for drizzling


Mix dry ingredients, the first 7, in a bowl. In
a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients
into the dry until just combined, then fold in the mashed up bananas and the
raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook
pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes
will cook in about 2 minutes on each side. Keep pancakes tented with foil as
they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup
over the top.



4 cups all-purpose flour

3/4 cup white sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup butter, at room temperature

1 1/2 cups raisins

1 1/2 cups buttermilk, at room temperature

3 eggs, at room temperature


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

2. Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a
pastry cutter, cut the butter gently into the flour mixture until well
combined, and stir in the raisins. In another bowl, whisk the buttermilk and
eggs together; lightly beat the buttermilk mixture into the flour mixture.
Place the dough into the prepared cake pan.

3. Bake in the preheated oven until the bread has risen and the top is golden brown, 45
minutes to 1 hour. A knife inserted into the center of the bread should come out
clean. Cool the bread in the pan on a wire rack for 10 minutes before removing.
Serve warm.

Shepherd’s Pie

Servings: 6

“This Shepherd’s
Pie is a layered casserole of beef, carrots, and potato.”


4 large potatoes, peeled and cubed

1 tablespoon butter

1 tablespoon finely chopped onion

1/4 cup shredded Cheddar cheese

salt and pepper to taste

5 carrots, chopped

1 tablespoon vegetable oil

1 onion, chopped

1 pound lean ground beef

2 tablespoons all-purpose flour

1 tablespoon ketchup

3/4 cup beef broth

1/4 cup shredded Cheddar cheese


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm,
about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4
cup shredded cheese. Season with salt and pepper to taste; set aside.

2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm,
about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees

3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until
well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add
ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5

4.Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread
a layer of mashed carrots. Top with the mashed potato mixture and sprinkle
with remaining shredded cheese.

Lemon Curd Tartlets

For the crust:
1 stick cold butter, cut into pea size pieces
1/4 cup sugar
1 1/4 cup all-purpose flour, plus extra for rolling dough
1 egg yolk
Pinch salt
2 to 4 tablespoons cold water

For the curd:
2 lemons/zest
1 cup sugar
2 eggs beaten

1/2 c (1 stick) butter

For the garnish:
1 pint blueberries
2 tablespoons sugar
2 tablespoons lemon juice

Special equipment: 1 pound dried beans, tart pans

Preheat the oven to 425 degrees F.

For the dough:

Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the “Parmesan cheese” stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.

For the curd:
Preheat the oven to 300 degrees F.

In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it’s incorporated and has a silky consistency.

Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely.

To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve on top of tart.


recipe makes 30 meatballs

1 pound ground beef

2 eggs

1/3 cup plain bread crumbs

1 Onion diced

½ cup

1 tbl
Olive oil

1 bunch
fresh Parsley chopped

2 tsp

1 tsp

½ tsp red
pepper flakes

1 tsp
fresh chopped oregano

3 cloves

1/3 cup
bread crumbs

2 Tb Parm


a baking sheet with foil and spray lightly with cooking spray.

bread crumbs in milk in a small bowl for 20 minutes.

olive oil in a skillet over medium heat. Cook and stir onions in hot oil
until translucent, about 20 minutes.

beef and pork together in a large bowl. Stir onions, bread crumb mixture,
eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb
seasoning, and Parmesan cheese into meat mixture with a rubber spatula
until combined. Cover and refrigerate for about one hour.

an oven to 425 degrees F (220 degrees C).

wet hands, form meat mixture into balls about 1 1/2 inches in diameter.
Arrange onto prepared baking sheet. Bake 15 to 20 minutes.

Marinara Sauce

1 onion chopped

4 tbs olive oil

3 cloves garlic chopped

1 28 oz can whole tomatoes

1 28 oz can crushed tomatoes

Fresh basil chopped

2 tbs sugar

Salt and pepper to taste


1. In a
skillet over medium heat, saute garlic and onion in the olive oil; about 10
minutes. Break apart the whole tomatoes with your hands and add to the pan
along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and
simmer 20 minutes, stirring occasionally.