OK, time to get caught up here. Sundays are usually my days. I feel behind :)
Two weeks ago Lauren hosted a party sponsored by Zatarains. I've talked before about how a few of us are signed up through a few companies to sample products, foods & other items. Consequently that's how we came to this weeks dinner. While we were waiting for dinner we played with her boys (who we decided have grown far too quickly), and Lauren broke out mardi gras masks, the 3 hot glue guns that she owns (?!), feathers, sequins, sparkles & beads so we could decorate our dinner party attire. From left to right are Teresa, Meagan, Cassie, Caroline, Tiff, Lisa, Danielle, Emily and myself. We know how to have fun on a Thursday night, eh?
Here are your recipes...
Jambalaya Maque Choux
makes 6 servings
1 T oil
1/2 pound andouille sausage, cut into 1/4 inch slices
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
2 1/2 cups water
1 can diced tomatoes, undrained
1 package Zatarain's Jambalaya Mix
1 cup frozen corn
1. Heat oil in large skillet on medium-high heat. Add sausage; cook and stir 2 minutes. Add celery, bell pepper and onion; cook and stir 3 minutes or until sausage is browned and vegetables begin to soften.
2. Stir in water, tomatoes and Rice Mix. Bring to boil. Reduce hear to low; cover and simmer 20 minutes. Stir in corn, cover and cook 5 minutes longer or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Red Beans and Rice Tortilla Casserole
makes 8 servings
1 package Zatarain's Red Beans and Rice Mix
1 can whole kernel corn, drained
1 can chopped green chiles, undrained
6 flour tortillas
2 cups shredded cooked chicken
2 cups shredded cheddar cheese
Assorted topping, such as sour cream, salsa and chopped green onions
1. Prepare Rice Mix as directed on package. Add corn and green chiles; mix well.
2. Spread 1/2 cup of the rice mixture on bottom of 13x9 inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 each of the remaining rice mixture, chicken, and cheese. Repeat layering with remaining tortillas, rice mixture and cheese.
3. Bake in preheated 350 degree oven 15 minutes or until heated through. Let stand 5 minutes before serving. Serve with assorted toppings, if desired.
Zatarain's King Cake Cupcakes
Yellow Butter Cake
1/4 pound butter
1/8 t. salt
1 1/4 cup cake flour
3/4 cup milk
3/4 cup sugar
2 large eggs
1/2 T baking powder
1 t. vanilla extract
1. In a mixer at medium speed, cream butter, su8gar, and salt together until light and fluffy. Add eggs one at a time while the mixer is running, making sure each egg is totally mixed in before adding another. Beat mixture until light and fluffy, making sure to scrape the sides and bottom of the mixing bowl carefully.
2. In a separate bowl, combine flour and baking powder using a wire whisk to sift and combine them. In another separate bowl, mix the milk and vanilla.
3. Alternate adding wet and dry ingredients to butter mixture, starting and ending with the dry ingredients. Do not over mix, as batter should be thick and fluffy. Spoon into lined cupcake pans, filling each cup about 2/3 full. Bake at 350 degrees for 12-14 minutes or until done.
Creole Cream Cheese Filling with Root Beer1 pound softened Creole or regular cream cheese
1/2 cup shortening
1/4 t. Zatarain's Root Beer Extract
1/4 pound powdered sugar
Dried fava beans (set aside, if desired)
1. Combine shortening and cream cheese in mixer at medium speed and whip with paddle until smooth.
2. Add powdered sugar and whip until fluffy,, mix in root beer extract until well combined.
Root Beer Frosting
1 pound powdered sugar
1/4 pound butter
1/2 cup shortening
1/4 cup all purpose flour
1/4 cup water
pinch of salt
1 t. Zatarain's Root Beer Extract
1. Combine all ingredients in bowl of mixer. Beat together at medium speed until light and fluffy.
2. After baking the cupcakes and allowing them to cool completely (about an hour), use a 1/4 t. measuring spoon to scoop out the center of the cupcake from the top to about half way down.
3. With a piping bag, or plastic bag with the corner snipped off, fill the hole with the filling.
4. Insert a dried fava bean in to the filling of each cupcake. Note fava bean is for decoration only and should not be eaten.
5. Using a star tip and separate piping bag, pipe the frosting starting on the outside, working you way in to the center in one continuous motion. Top with green, purple and yellow or gold sprinkles or decorative sugar like on a traditional king cake.
- Seattle/Tacoma area, Washington, United States
- Thank you for visiting! We are Amanda, Tiffany, Lauren H, Lauren F, Danielle, Lisa, Meagan, Teresa, Emily, Cassie, & Bea. We are a group of women ranging in age from 27-32. 2011 marks the 5th Fall season of us getting together weekly, on Thursdays, to make dinner for eachother, talk about our kids, marriages, jobs, weddings, homes, weekends and so on. We travel as far North as Kirkland and as far South as Graham to visit each week...that's a total of nearly an hour of driving (not counting traffic), so that should show you how dedicated we are to "the cause" of having some girl time each week. A few of us are mothers and have planned our weddings. Our group also includes a dietitian, wine distributor & a few teachers ranging from elementary to high school. We are here to share our favorite recipes, update you on our girl talk each week, answer questions from experience and review products for companies and share our takes on them for the women out there just like us. Please feel free to contact us with topics you'd like us to cover or questions you may have. Our group e-mail is ThursdayGirlsNights@gmail.com Thanks again, The Girls