Chocolate Trifle

A Christmas Day tradition - started by Aunt Anne! 

 Cook two chocolate cakes from one box. When hot and fresh out of oven, pour 1 cup Kahlua on each so it can absorb. Make two packs of chocolate pudding. Make fresh whipped cream Heath crumbles. Layer in this order: cake, pudding, whipped cream, crumbles. End on crumbles.

Easy Parmesan "Risotto"

by Ina of course :) 

 Ingredients: 

1 1/2 cups arborio rice 

5 cups simmering chicken stock 

1 cup parm- grated 

1/2 cup dry white wine 

3 tbs unsalted butter, diced 

2 tsp salt 

1 tsp pepper 

1 cup frozen peas 

 Place rice and 4 cups of chicken stock in dutch oven. Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the parm, wine butter, salt and pepper, and stir vigorously for 2-3 minutes until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Edie's Cole Slaw

Yummy and great with ribs 

 Ingredients: 

1 lb mixed slaw with carrots 

1/4 cup green onion, chopped 

1/4 cup onions, white or vidalia 

1/4 cup bell pepper, chopped 

2 tsp black pepper 

1 1/2 tsp garlic powder 

2 tsp creole seasoning, Tony Cachere's 

1 tbs white vinegar 

12 oz mayonnaise

Global Grill's Mushroom and Arugula Salad with goat cheese and toasted walnuts

For the Salad: 

 1 bag arugula 

1/2 lbs brown mushrooms 

2 Tbs olive oil 

1 cup toasted, salted walnuts 

1 cup crumbled goat cheese 

 For the Shallot dressing: 

1/2 shallot, grated finely on a microplane 

1/2 tsp whole grain, or brown mustard 

3 Tbs balsalmic vinegar (I use white balsalmic) 

2 Tbs olive oil 

1 Tbs truffle oil 

1/2 tsp black pepper 

1/2 tsp salt 

 Roast the walnuts and salt In a wide pan, cook mushrooms in olive oil stirring infrequently so they can brown. Make the dressing by mixing all ingredients.

Mexican Salmon with Purple Rice

I got this recipe from Blue Apron many years ago, and I continue to rely on it regularly. Often I'll substitute the purple rice for a doctored up cauliflower rice. 

 Ingredients: 

2 skin-on salmon fillets 

2/3 cup black/purple rice or cauliflower rice (I use about 4 cups cooked cauliflower rice) 

1 avocado 

1 navel orange 

1 lime 

1 bunch cilantro 

pepitas 

1 shallot 

Spices: garlic, chile powder, cumin, mexican oregano 

 Cook rice in boiling salted water for 27-29 minutes or until done. Remove and rinse under cold water to prevent sticking. Medium dice orange, squeeze lime to get the juice, toss some juice with diced avocado. Mince shallot. Cook salmon after seasoning with the mix and after adding 2 tbs olive oil on medium high in skillet. Add skinless side down, and cook 2-3 minutes a side. Make vinaigrette with shallot lime juice mixture and add 2 Tbs olive oil and salt and pepper. Mix vinaigrette with rice, diced oranges, avocado, pepitas and cilantro. Top with spiced cooked salmon.

Shrimp (or Crab) Mornay

This is our go-to casserole to impress! For every Christening for our children. 

 Ingredients: 

1 stick butter 

1/2 cup flour 

1/4 cup grated onions 

1/2 cup chopped green onions 

1/8 cup chopped parsley 

2 cups heavy cream 

1 cup dry white wine 

2 1/2 tsp salt 

1/2 tsp white pepper 

1/4 tsp cayenne 

2 1/2 oz imported swiss cheese, minced 

2 cans artichoke hearts, quartered 

1 tbs lemon juice 

2 pounds lump crabmeat or 3 pounds shrimp, boiled and peeled 

1/2 pound fresh mushrooms, sliced thickly 

3 tbs romano cheese 

 In 2-quart saucepan melt butter, stir in flour and cook 5 minutes over medium flame, stirring often. Add onions, green onions, and cook 2-3 minutes without browning. Stir in parsley, gradually add cream and allow to get hot, then add wine, salt, white pepper, cayenne. Blend well and bring to a simmer, stirring occasionally. Add Swiss cheese, stir, cover, turn off fire, and allow to cool. When sauce has cooled to lukewarm, stir in scrappings from artichoke leaves and lemon juice. In a 3-Qt casserole, make alternate layers of crabmeat/shrimp, quartered artichoke botommos, slice raw mushrooms, using suace between layers and on top. Sprinkle romano cheese over the top, cover, and refrigerate until ready to reheat. Put uncovered, room temperature, casserole in to a 350 degree oven and heat 30-45 minutes. If top is not browned, turn oven up to broil and brown top for 3-5 minutes. This is better made ahead of time. It is very rich and needs only a green salad and French bread served with it.

West Indies Crab Appetizer

Found in the cookbook of my mother's, Some Like It South, which is the Junior League of Pensacola cookbook. Always a hit, and it makes a large portion so is great for a crowd that would otherwise devour a little tiny dip. 

1 pint of jumbo lump crabmeat 

4 oz apple cider vinegar 

4 oz extra virgin olive oil 

4 oz ice water 

1 white onion, finely chopped 

salt and pepper 

 Place a layer of onion in bottom of a 1-quart glass bowl. Then add layer of crabmeat. S&P to taste. Continue layering until crabmeat is completely used. Pour oil over crabmeat, then vinegar, then water. Cover and refrigerate several hours. Toss before serving.