Sunday, February 28, 2010

Cresent City Grill's "Corn and Crab Bisque"

My favorite bisque is from Cresent City Grill.  So, I set out to find the recipe and I found it.  The warmth and smoothness of this soup is very comforting to me.  This recipe makes alot.  You can use the wine or substitute chicken stock.  I serve it with french bread. 


1/4 cup butter
1/3 cup onion, medium diced
1/4 cup green bell peppers, medium diced
1/4 cup clelery, medium diced
1 tsp garlic, minced
1 1/2 tsp basil, dried
1 tsp white pepper
1/4 tsp cayenne pepper
1/2 tsp cayenne pepper
1/2 thyme, dried
1 1/2 qts chicken stock
1/4 cup white wine
2 tsp worcestershire
2 tsp Crescent city grill cayenne and garlic sauce (i used Krystal hot sauce)
2 cans whole kernals, drained
1/2 cup butter
1/2 cup flour
3 cup heavy cream
2 cup half-n-half
1 tbsp creole seasoning
2 lbs jumbo lump crabmeat

In an 8 qt dutch oven, sweat onion, bell pepper, and celery in butter over medium heat til soft. Add farlic, basil, pepper, cayenne, and thyme. Stir wee, making sure that spices are incorportated. Add stock, wine, worcestershire, and hot sauce. Cook on high heat 7-10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter-colored roux with the margarine and flour. Add the roux to the hot stock and stir thoroughly. Add heavy cream, half-n-half, creole seasoning, and crabmeat. Serve hot and garnish with freshly chopped parsley.

Monday, February 22, 2010

Spinach and Chicken Enchiladas

I have had several request for this recipe over the past few weeks.  My friend, Jenna, and I went to a Southern Living Cooking class back in 1998. This was one of the recipes that they cooked that night.  I sometimes don't put the spinach in them.  To me, they are better that way (I don't like SPINACH).  Hope you enjoy!

Spinach and Chicken Enchiladas

2 cans rotel
4 skinless, boneless chicken breast
1 cup water
1/4 cup butter
1/4 cup AP flour
1 8oz cream cheese, room temp
1 small pkg chopped spinach
1 cup cottage cheese
1 1/2 cups sour cream
2 cups shredded cheese
8-10 flour tortillas

Combine rotels, chicken and water in saucepan.  Bring chicken to a boil; reduce heat, and cook 10-15 minutes.  Remove chicken and stain cooking liquid, reserving 2 1/2 cups liquid.  Save the rotel tomatoes, also.  Cool chicken slightly and chop. 
Melt butter in saucepan over medium heat; whisk in flour until smooth.  Cook, whisking constantly, 1 minute.  Gradually whisk in reserved liquid until blended.  Add cream cheese, and cook, whisking contantly until incorporated.  Place one cup of sauce on bottom of 9x13 casserole dish.
Press spinach between paper towels to remove excess moisture.  Stir together spinach, chicken, reserved tomatoes, cottage cheese, sour cream, and 1 cup cheese.  Spoon mixture down cneter of each flour tortilla, roll up.  Place seam side down in dish.  Top with remaining suace. 
Bake @ 350 for 25-30 minutes/ sprinkle with remaining 1 cup cheese and bake until cheese starts turning golden.

Thursday, February 11, 2010

Snow Cream

We are suppose to get 5+ inches of snow tonight.  I have my sweenten condensed milk and vanilla ready in the pantry for some homemade snow ice cream!  BRING ON THE SNOW!!!!

1 gallon Clean snow
1 small can sweetened condenced milk
1 tbsp vanilla

Mix, eat, and freeze leftovers!

Monday, February 1, 2010

Super Bowl

The Super Bowl is coming up Sunday.  I've been trying to decide on a my menu.  It will be all cajun cusine in honor of the Saints.  I've got part of it.  I know its going to be gumbo and beignets.  Still working on the rest of it.