Why make “Chopped Chicken Liver?” Because it is a traditional food often served at Jewish holidays including Passover. This holiday is celebrated with a special dinner and it will soon be here. Plus, my recipe for “Chopped Chicken Liver” is delicious. Other than the high cholesterol content, chicken livers are very nutritious; rich in iron and many vitamins.
I happened to mention to a friend that I was looking for recipes which use fresh Louisiana strawberries for my blog. She replied by saying that she has a great recipe which she makes every Easter using local strawberries. Bonnie shared her family tradition and recipe for “Miniature Strawberry Cheesecakes”. It’s a delightful recipe. Surely everyone will love to eat it!
Who doesn’t like a dessert that tastes great and is also healthy? This dessert is gluten-free and also fitting for the the Pesach holiday (Passover). You might just like it because it uses an assortment of fresh fruit along with cream cheese, yogurt and a lemony-almond crust. It is a dessert which is hard to resist.
I’ve never been crazy about asparagus; until I discovered that the cooking method makes all the difference in the taste. Just barely blanched and still a little crunchy, asparagus is delightful. When overcooked; who can eat it? The recipe for “Red Potato and Asparagus Salad” is a great way to serve both these vegetables. In fact, it is one of my favorite recipes using asparagus. So simple, too. It is springtime in Louisiana, the flowers are bursting open. And I discovered a delightful surprise close by — a Bald Eagle and nest — another sign of spring. Some photos are at the end of the blog.
Here’s a recipe that combines crawfish with seasonings and diced eggplant. The stuffing is piled back into eggplant shells and baked. For eggplant lovers, this is a great dish. If you don’t have crawfish available, then substitute shrimp. This is one if my favorite seafood dishes which I’m naming, “Crawfish-Stuffed Eggplant Pirogues.” It can be served either as a main dish or side dish, just double the crawfish for a main dish.
Spring is crawfish season in Louisiana. I have several scrumptious crawfish recipes to share this year. “Cajun Fried Crawfish Tails” is not the most common way to serve this mudbug but it is a delicious dish. The fried crawfish are small, crispy and they “pop” with spicy Cajun seasonings. They remind me of fried popcorn shrimp. The “secret ingredient” in my recipe is Tabasco Sauce. It adds just the right touch of “hot” to this dish. Serve the fried crawfish as an appetizer or as part of a salad or at any special occasion where you want something really different to share.
I asked a friend with Irish roots for a recipe which she associated with her family’s Irish heritage. She replied by mailing me several recipes for Irish Soda Bread. This is a quick bread and is leavened with baking powder, soda and buttermilk. It is shaped into a round loaf and often contains raisins or currants. When made properly it is tender and sweet. I found a pretty little casserole dish for baking the loaf and I’m baking it in honor of Saint Patrick’s Day.
My winter garden is rapidly coming to an end as warmer weather and longer daylight hours of spring arrive. My Chinese cabbage grew very well this winter, I am pleased to say. I’m going to make one of my favorite salads — Ramen Chinese Cabbage Salad — with the last cuttings. This salad is easy to make and is very healthy, too. How nice to have a healthy vegetable which also tastes great. The salad has plenty of crunch which includes the “surprise” ingredient of dry ramen noodles.
This year, in celebration of Mardi Gras, I am making cupcakes with colorful cream cheese icing for an event where everyone is expected to bring a dessert. Mardi Gras has been celebrated since the early beginnings of New Orleans and was originally a Catholic holiday of indulging in a rich meal before the beginning of Lent. Over time Mardi Gras has extended well beyond the Catholic religion and “Fat Tuesday.” Lots of revelry and fun for everyone. So my cupcakes are “in the spirit” of the Mardi Gras season.
When I think of Mardi Gras, I think of New Orleans and recall all of our adventures to the city during carnival season. New Orleans has a distinct and rich cuisine; we’ve eaten at many restaurants over the years during these times. Blackened redfish, made famous by Cajun Chef Paul Prudhomme, is one of the memorable dishes of this city. With carnival season and Mardi Gras arriving soon, here’s my “blackened recipe,” a version using chicken rather than redfish.