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Cinco de Mayo Soup & Salad

Green Chili Chicken Soup    

1 lg poblano pepper, chopped

1 cup chopped sweet onion

4 finely chopped garlic cloves

4 C chicken broth

2 cans white great N beans

1 tsp kosher salt

1 tsp ground cumin

1 15 oz can green chili sauce

1/2 tsp ground coriander

1 rotisserie chicken

1/4 C chopped fresh cilantro

Heat 1 T olive oil or canola oil in dutch oven.  Add pepper & onion. Saute til soft. Add garlic for 30 seconds. Drain beans and rinse. Add broth, beans, sauce and spices. Simmer 5 minutes. Add chopped chicken, simmer til hot.  Stir in cilantro and serve.   Garnish with sliced avocado, sour cream, chips.  Be creative! 

Mexican Cole Slaw

1 14oz prepared coleslaw

1/4 sm red onion, sliced

1/4 C chopped cilantro

1/3 C canola oil

1/4 C lime juice

3 pressed cloves garlic
1.5 tsp ground cumin
1 tsp oregano
1 tsp ground coriander

2 Tbsp Steen’s syrup (or honey)

In a large bowl, combine slaw mix with onion and cilantro. In a small jar or bowl mix the oil, lime juice, garlic, honey, cumin, oregano, coriander.  Add. Kosher salt, pepper and about 6 drops of hot sauce to taste.  Blend.  Pour over slaw.  Chill 30 minutes & serve.

Curry Chutney Cheese Spread 

2 (8 oz) pkg cream cheese, softened

1 (9 oz) jar mango chutney (find with gourmet jellies)

1 T curry powder

1/2 tsp dry mustard

1/4 C minced green onions

2 C finely chopped toasted pecans

1/2 C chopped fresh parsley

Process cream cheese, chutney, curry powder and

dry mustard in processor still smooth (or blend by hand).  Stir in green onions and 1 cup pecans.  Cover and chill 24 hours.  Shape cheese mixture into two 6-inch logs.  Stir together pecans and parsley. Roll logs in pecan mixture.  Serve with gingersnaps, sliced apples & assorted crackers.

I skip making logs and serve as a dip surrounded by thin gingersnaps, apples and gluten free crackers!  Served for Bunco and it was a hit! 

Cheesy Enchilada Chili  

1 pound ground beef                             1 pkg. taco seasoning

1 can cream of potato soup                 1/2 cup water

1 1/4 cups sour cream                          1/2 cup chicken broth

1 can black beans drained                    2-3 cups frozen corn

1 bunch fresh chopped cilantro                

1 can fire roasted diced green chiles

1 1/4 cups beef broth (or 1 14.5oz can)

15 oz. jar Tostitos Salsa Con Queso     

Heat a Dutch oven over medium high heat and add the ground beef. Cook for about 3 minutes, or until almost

completely browned. Drain completely and add water and taco seasoning. Simmer, stirring occasionally until the meat and liquid appear slightly thickened, about 2 minutes. Add the salsa con queso, cream of potato soup, sour cream, beef and chicken broth. Stir to combine. Stir in the chiles, corn, cilantro and beans. Bring to a simmer and serve or keep on low for 30-60 minutes.

Great as chili or even better as a dip served with Tostitos Scoops on the menu for Super Bowl Sunday!

Thank you Blaine Tatje and

Maw Maw Donna for sharing!

From Carol’s Kitchen: Keto vs Bisquick Sausage Balls  

Keto Approved  Sausage Balls                 

1 lb ground sausage                            

4 oz cream cheese                                

½ C almond flour                                    

½ tsp baking powder                                

1 C shredded cheddar cheese                  

Combine all ingredients. Roll the sausage balls into golf size balls. Makes about 25 or so. Bake at 375 for 20-24 minutes.

Bisquick Sausage Balls  

1 lb ground pork sausage

2 T chopped fresh chives

1 ½ C prepared pimento Cheese

2 ½ C all purpose baking mix (Bisquick)

Combine all ingredients. Roll into 1-inch balls. Makes about 50. Bake at 350 for 14-17 minutes unit firm.

Instead of a Christmas casserole this year, we will have this wonderful finger food breakfast…

can then open presents faster!

Let me know which one is your favorite! 

Wishing you and your family a Very Merry Christmas!

Jack’s Pumpkin Bread

1 cup corn oil                             4 eggs

2/3 cup water                            3 1/3 cups flour

2 cups canned pumpkin             1 1/2 tsp. salt

1 tsp. nutmeg                            1 tsp. cinnamon

2 tsp. baking soda                    3 cups sugar

Grease and flour 3 loaf pans. Combine oil, eggs, water and pumpkin. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Bake at 350 for one hour. Stays moist for days. 

This recipe is a family tradition that marks the arrival of fall. May it become your tradition too!

Walter Comeaux’s Pork Loin

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1 cup kosher salt
1/4 cup olive oil
2 Tbsp thyme
1/4 cup sugar
2 Tbsp rosemary
1 boneless pork loin (5-8 lbs)

Combine salt and sugar; coat entire loan.  Wrap in plastic wrap and chill for 3-4 hours.

Rinse thoroughly and pat dry.

Rub meat with olive oil and coat with the herbs.
Cook on grill by indirect heat 3-4 hours.  Or cook in oven at 350 degrees.  Cook until internal temperature is 170 degrees to assure complete.

This is a recipe from Walter Comeaux, a dear friend and a Founding Father of Commerce Title in 1983.  We considered him the Founding Father of BR Real Estate and a great mentor.  We lost him in 2020 after he served thousands of homeowners and agents with love and care. 

Please enjoy this recipe on Father’s Day as we remember Walter with love and appreciation. 

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Southern Succotash

10 oz fresh or frozen lima beans (2 cups)

4 slices center cut bacon

1 C chopped sweet onion (from 1 small onion)

4 oz fresh okra, cut into 1/2 inch slices (or frozen)  (1 cup)

1 garlic clove, finely chopped (1 tsp)

3 cups fresh corn kernels (or canned/frozen)

1-1/4 tsp kosher salt

1/4 tsp black pepper

3 Tbsp butter

5 oz cherry tomatoes, halved (1 cup)

1/4 C thinly sliced fresh basil

Cook lima beans in pot of water, covered.  Bring to a boil over medium-high.  Reduce to medium-low and simmer until beans are just tender, 8-10 minutes.  Drain and set aside.

While beans are simmering, cook bacon in cast iron skillet until crisp, about 8 minutes, turning once after 5 minutes.  Remove bacon to paper towels, crumble and set aside.

In bacon drippings in skillet, add chopped onion, okra and garlic cooking over medium heat; cook, stirring often until onion is tender, about 6 minutes.  Stir in corn, salt, pepper and lima beans.  Cook until corn is bright and tender.  Add butter, stirring constantly until butter is melted.  Remove from heat, add tomatoes and basil and bacon.  Serve & enjoy a taste of the South!  

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“Olive Oil’s” Version of Southern Biscuits

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4 C Bisquick

1 C Sour Cream

3/4 C Club Soda

1 Stick of Butter

Mix Bisquick, sour cream and soda. Pat out 1/2 inch thick. Melt butter. Pour half of the butter on cookie sheet. Place biscuits on cookie sheet. Brush biscuit tops with remaining butter. Bake at 450 for 10 minutes. These are delicious!!

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LA Shrimp and Grits Casserole

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    • 4 cups unsalted chicken stock 
    • 3 teaspoons kosher salt, divided 
    • 1 cup uncooked yellow grits 
    • 12 ounces Cheddar cheese, shredded (about 3 cups) 
    • 1 tablespoon canned tomato paste 
    • 1 large egg 
    • 2 tablespoons olive oil 
    • 1 1/2 cups chopped onion (from 1 [10-oz.] onion) 
    • 6 ounces sliced fresh button mushrooms 
    • 1 cup chopped carrots (from 2 large [6 oz. total] carrots) 
    • 5 medium garlic cloves, minced (1 1/2 Tbsp.) 
    • 1 tablespoon chopped fresh thyme 1/2 cup chopped scallions (from 3 scallions), divided 
    • 2 (15-oz.) cans diced tomatoes, drained 
    • 1/2 cup (4 oz.) white wine 
    • 1 1/2 pounds large peeled, deveined raw shrimp 
    • 1 teaspoon black pepper

Preheat oven to 400°F. Bring stock and 1 teaspoon of the salt to a boil in a medium saucepan over high. Whisk in grits; cook, whisking often, until smooth, about 20 minutes. Whisk together cooked grits, cheese, tomato paste, and egg in a bowl. Set aside until ready to use.

While grits cook, heat oil in a large skillet over medium-high. Add onion, mushrooms, and carrots. Cook, stirring occasionally, until vegetables are softened, 7 to 8 minutes. Add garlic, thyme, and 1/4 cup of the scallions; cook, stirring occasionally, 2 minutes. Stir in tomatoes and wine. Bring to a boil over high; reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in shrimp, pepper, and remaining 2 teaspoons salt. Remove from heat.

Spread grits mixture into a 13- x 9-inch casserole dish. Top evenly with shrimp mixture. Cover with aluminum foil. Bake in preheated oven until casserole is bubbly and shrimp are cooked through, about 18 minutes. Remove from oven; let stand 5 minutes. Sprinkle with remaining 1/4 cup scallions.

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King Cake Crackers

40-42 saltine crackers                               1 tsp vanilla extract

1 cup unsalted butter                                 Green decorative sugar

1 cup brown sugar packed                        Yellow decorative sugar

1/2 tsp cinnamon                                        Purple decorative sugar

12 oz white chocolate chips + more for drizzling **After going to two stores with no luck, being solution oriented as we are, chose 3 boxes of 4 oz Baker’s white chocolate; then chopped them in food processor;  perfect!!!

Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray. Place saltine crackers side by side on the parchment paper. Set aside. Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.

Bake for 5 minutes. Remove from oven. Top with 12 oz white  chocolate chips. Let rest 5 minutes. Use a spoon to spread the   melted white chocolate evenly over the crackers. Decorate the top with green, yellow and purple decorative sugars. Drizzle with    additional white chocolate as desired. Cool in the freezer for 30 minutes. Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.

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