Margarita Marinated BBQ Shrimp Caesar Salad

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Margarita Marinated BBQ Shrimp Caesar Salad

After riding our bikes from Midcity to Greek Fest, Scott and I were sun-burned and tired from our canoe ride on Bayou St. John. We had riden along Lake Ponchatrain and I started craving Gulf shrimp.  We luckily had some in the freezer so when we got home, Scott threw them in the marinade and I made Caesar dressing for this perfect dish on a HOT New Orleans Sunday.

Ingredients

Shrimp marinade

24 large head on shrimp
1/4 cup of margarita mix
2 tbsp lemon juice
2 tbsp lime juice
1 tsp of salt
2 ounces of tequila

One head of romaine lettuce

1/2 Packet of Cajun King BBQ Shrimp Seasoning

Croutons

Directions for Shrimp

Skewer and grill marinated shrimp about 10 minutes (depends on heat of grill). Remove from skewers and finish on stove top with 2 tbsp of butter and 1/2 packet of bbq shrimp seasoning mix.

Caesar Dressing
1 egg yolk
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
5 garlic cloves, minced
2 anchovies
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 olive oil
2 tablespoons red wine vinegar
1/4 cup shredded parmesan

Directions

Add salt and pepper to the salad bowl. Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and grind them into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Toss with a couple of chopped heads of romaine. Place grilled shrimp on top of greens.

Inspired by: http://www.epicurious.com/recipes/member/views/AUTHENTIC-CAESAR-SALAD-DRESSING-50000232#ixzz2Vm3u3iXA

Crock Pot Pork Carnitas

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Crock Pot Pork Carnitas

This one is super easy and such a great use of your crock pot!

Ingredients:

2-4 pounds pork shoulder (bone or no bone)
1 onion
4 cloves garlic
1 Tb lime juice
1 Tb lemon juice
1 Tb olive oil
2 tsps oregano
1 tsp cumin
Salt and pepper

Directions:

Rinse and dry pork. Salt and pepper liberally. Mix olive oil with oregano and cumin and use it as a rub. Cover the pork with it and place into crock pot. Cover with chopped onion and garlic. Add lemon and lime juice. Cook on high setting for 4 hours, then reduce to low for a couple hours if in a hurry, or just leave it on low for 8-10 hours. When done it will fall apart effortlessly.

(No you don’t need to add any other liquid to this)

Inspired by: http://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe/index.html

Blackberry Raspberry Pie

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Blackberry Raspberry Pie

My favorite of all pies is boysenberry pie, but boysenberries are kind of hard to come by in Louisiana, so this is about as close as we can get, considering how boysenberries were created from crossing a blackberry, a raspberry, and a loganberry.

Ingredients:

16 ounces of blackberries
12 ounces of raspberries
1 cup of Splenda (or sugar if you insist)
3 Tbs instant tapioca pudding mix
1 Tb lime juice
1 Tb lemon juice
2 pie crusts
White of 1 egg
Cinnamon

Directions:

If using frozen berries, defrost and drain them first. Pour all the ingredients over them except for the egg. Stir gently and let them sit in the bowl to soak together for a good 15-20 minutes. When ready, pour the berry mix into your pie crust. Cover it with another pie crust. Seal the crusts together with pinching around the edges and put some holes in the top with a fork. Or if you’re feeling really fancy, cut out some shapes or even cut the dough into strips and make a lattice top with it. It’s your pie, have fun with it!

Coat the top crust with the egg white and sprinkle with cinnamon and some more Splenda or sugar. Bake at 400 degrees for 45 minutes.

Adapted from: http://www.foodnetwork.com/recipes/paula-deen/lattice-top-blackberry-pie-recipe/index.html

Chicken Divan

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Chicken Divan

This is a family recipe I was raised with and is possibly my all time favorite way of consuming broccoli. It also works fantastically as a way of using leftover chicken or turkey.

Ingredients:

2-3 bunches of broccoli
3-4 chicken breast halves
2 cans cream of chicken soup
1 cup mayo
2 Tbs lemon juice
1 Tb Worcestershire sauce
1 1/2 cups bread crumbs
1 cup grated sharp cheddar
paprika

Directions:

Prepare broccoli via whichever method you prefer. Personally I just microwave it wrapped in paper towels for around 6-8 minutes. Cut it up and make a layer of broccoli in a 9×13 inch glass dish.

Prepare your chicken via whichever method your prefer. Personally I just cook it on medium in a steel pan, covered, with some water or white wine if I have it. When it’s done, pull it apart into chunks and create a layer of chicken on top of the layer of broccoli.

Combine soup, mayo, lime juice, Worcestershire sauce, in a bowl until well mixed. Spread over the chicken and broccoli. Cover this third layer with the cheese, then bread crumbs, then paprika.

Bake at 350 degrees for 45 minutes covered. Uncover and bake for an additional 15 minutes.