Posted on: February 10, 2017 Posted by: Brittany H Comments: 0
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I feel like I’ve lamented this a bazillion times, but I seriously don’t know how people can keep up with a blog AND have a full time career..  It’s impressive, don’t get me wrong, but let’s be honest–my job comes first.  Plus, I will admit that I have a really, really cool job, so that is not the least bit burdensome.

So, here we go: Another attempt at getting regular with blogging.  I’ll commit to three posts per week: Monday, Wednesday, and Friday.  Trying to do five is too much!  The ironic thing is that, ever since I bought this domain, I have been waaay less regular.  It’s been hanging over my head for a while, and I want to get back in the swing of things.  Anyway, that’s it for the blog status.. Not onto the fun part.

My tiny Catholic college, which slightly resembles a cult commune, attracts people from all over the country, and makes for a very unique experience.  One of the places in which many people hail from is Louisiana…  Growing up in Ohio, I have to (embarrassingly) admit that I had no idea that Mardi Gras was even a thing…  The fact that these people were used to getting the entire week off of work and school for celebration purposes was something totally foreign to me!  I also used to think it was pronounced with the “S,” as in Mardee Gr-ah-ss.  Oy vey.

Since coming to an appreciation for all things Carnival, I have learned some pretty fantastic recipes to make for an authentic celebration of the days before we enter in to the solemnity of Lent.

Below you’ll find recipes for:

  • Pralines
  • Jambalaya
  • Mach Choux
  • Muffaletta Sliders
  • King Cake Bars

LAISSEZ BON TEMPS ROULER!!!

My friend, Kaitlyn (who I haven’t talked to in eons–heyyy girl, if you’re reading this) sent me this microwave praline recipe ages ago, and I refer back to it (and think of her!) every year!  Its nice because it doesn’t require a candy thermometer, and it super easy!

  • 1.5 c brown sugar
  • 2/3 c half and half
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1.5 c pecans

Combine sugar, cream, salt, and butter; stir. Cook on high 10 minutes. Take out. Stir in nuts. Let stand 1 minute, then beat 2 or 3 minutes. Drop on waxed paper.

The one and only Miss Joey, aka my “Texas Mama” (my BFF’s mom) is a Louisiana native, and has a fantastic jambalaya recipe, which I’m pretty sure I’ve shared here before.  It’s super easy, and always a big hit. I started using the chicken andouille from Trader Joes (since I’m a poultry-tarian) and fresh tomatoes and chile peppers, but the canned is also really good!

           Joey’s Jambalaya Recipe

  • 2 cups Uncle Ben’s Converted Rice
  • 1 can French Onion Soup
  • 1 can beef broth
  • 1 can Rotel tomatoes
  • 1 stick of butter
  • Green onions (3 or 4)
  • Boneless chicken breast ( 3)
  • 2 packages of sausage

Put rice & 3 cans of soup & tomatoes in pyrex pan & mix together. Add uncooked chicken & sausage & stir together. Cut butter & put on top. Cover & bake at 350 for 1 hr. & 15 minutes. Add green onions after removing from oven. I sometimes add shredded cheese , but the recipe doesn’t call for it

 

I also made Mach Choux last year, and it’s soooo easy and soooo bad for you.

Muffaletta sliders are a total faker recipe..   Many New Orleans people would cringe, because part of the appeal of a muffaletta is the fact that it is served on huge bread.  But, sliders are more feasible for a crowd, especially if you’re serving it with lots of sides.  You can order muffaletta olive spread online, but I’ve found like the Green Olive Tapenade from Trader Joes works fine too :).  As far as ordering the meats and cheeses go, I always get them from Whole Foods, and they’re amazing.  Just tell them how many buns you have, and they’ll calculate the amount of meat you need.  I recommend 1/2 slice of each meat for each dinner roll.  There are a lot of meats and cheeses on these babies, and I personally hate when things are too meaty (in the rare occasion I’m eating red meat, that is ;).

  • Hawaiian Dinner Rolls
  • Mortadella
  • Genoa Salami
  • Ham
  • Provolone Cheese
  • Mozzarella Cheese
  • Olive Tapenade

I made these King Cake bars last year when I didn’t feel like making an actual king cake, and they were a big hit!


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