Howdy Howdy Howdy!!!!! Alas....I come bearing good gifts and tidings to y'all....first, I'll bring my zydeco music (I am gaining an interest in it.....lol!!!) I also will bring my favorite CD "The Mavericks" by the Mavericks...anyways...I bring Crawfish Etoufee, I hope everyone would like some slathered over some fresh steamed rice...<p>I also bring gallons of Iced Tea...sweetened and unsweetened...plus....above all......my dear, darling sweet diet cokes...the nectar of life as far as I'm concerned!<p>I left Bubba and "Mini-me" with Mr."T" today as he's off and could use a lesson in parenting 101 along with more practice of poopy diapers! [img]images/icons/wink.gif" border="0[/img] [img]images/icons/tongue.gif" border="0[/img] <p>so, without further ado....I give you my recipe for crawfish etoufee...not sure if y'all can get crawfish elsewhere...but being that we can get it shipped frozen from china here (in the heart of crawfish country) I suppose y'all could do that or subsitute shrimp....<p>CRAWFISH ETOUFEE<p>Prounced (ay-too-fay) and yes, shrimp can be used if you don't have crawfish!<p>1 stick of margarine
Cajon seasoning (I use Tony Chachere's)
1 pound crawfish tails, peeled
1 tablespoon paprika
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 cups water
1 tablespoon worcheshire sauce
2 tablespoons cornstarch mixed with water
1 tablspoon chopped green onion tops and chopped parsley<p>Melt margarine in aluminum dutch oven. Season crawfish tails generously with cajun seasoning.
Add paprika to margarine. Saute crawfish tails about five minutes. Remove crawfish and set aside.<p>To pot, add onion, bell pepper and garlic. Saute well at least ten minutes. Return crawfish tails to pot and add two cups water and worchestshire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary.<p>Add mixture of cornstarch and water slowly until slightly thickened. Serve over steamed rice and garnish with onion tops and parsley. Yield 4 servings. Hot crusty french bread goes great with this also! <p>I think that's it....I was going to bring dessert but seeing that tigger made all those shortcakes, I'll have to have some...<p>Ahhhhh, so what's on the agenda for today??? It's unseasonably cool here in Louisiana and I love it...my gardenias are blooming and curly-top's 7th birthday is this Saturday...she is having a "unicorn theme" this year...<p>oh....is there a place I can put my funky hat...it's blocking all y'all's faces and I can't lip-read well....could y'all speak up a bit? it's hard to understand so many conversations all at once...roflol....<p>This is fun...so...to quote a funny commercial....<p>WHHHHHHHHAAAAAAAAAAAASSSSSSUUUUUUUUPPPPPPPPP????<p>Hugs,
Twiisty [img]images/icons/tongue.gif" border="0[/img]

Good Morning Ladies<p>Mind if I join you and take a break from the much dreaded packing and sorting of my belongings..funny how much stuff one tends to accumulate..38 more days till my big move [img]images/icons/smile.gif" border="0[/img] <p>Twiisty...all I can say is YUM, you've made me a wee bit homesick this morning...and I LOVE the Mavericks<p>Guess my contribution this morning shall be something that reflects the North West...perhaps some butter clams steamed in white wine with butter to dip them in, my diet can wait a day..LOL

twiisty,
sounds divine, I havent had that in a while, seems with baby, I dont cook as much any more, but you have inspired me,
I think I will make shrimp creole for dinner, my H loves it, after all he is doing diaper duty as well. <p>we can get crawfish but husband wont eat.. seems he is still a bit of a yanky

Sorry I'm so late but I had to pick those strawberries and make the shortcake.
I'll have creme and sugar in my coffee.<p>Jtigger

Almost noon and I finally make it.. sorry to be so late. I started well ahead of time preparing my sweet for the day. Bakalava. The recipe is below. YUM!!!!! Brought a few compilation CD's that I made too with various groups and artist on it. Figure that way there just might be a little something for everyone... anyway.. you got my Dr. Pepper ready Catnip? LOL! I'll trade you this big tray of Baklava for just one Dr Pepper....LOL. [img]images/icons/smile.gif" border="0[/img] <p>
BAKALAVA RECIPE:<p>1 package frozen phyllo pastry -- thawed
- 17 1/4 oz. package
1 1/4 cups butter -- melted
1 1/4 cups flaked coconut -- lightly toasted
1/2 cup finely chopped macadamia nuts -- toasted
1/2 cup finely chopped pecans
1/2 cup brown sugar -- firmly packed
1 teaspoon ground cinnamon
1 cup sugar
1/4 cup water + 1/4 c. lemon juice
1/4 cup honey<p>Butter a 13- x 9- x 2-inch baking pan. Cut phyllo in half crosswise, and cut each half to fit pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.<p>Combine coconut, macadamia nuts, pecans, brown sugar, and cinnamon; stir well. Sprinkle one-third of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes, using a sharp knife. Bake at 350 for 40-45 minutes or until top is browned. Let cool completely.<p>Combine 1 c. sugar, water, and lemon juice, and honey in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 min. Remove from heat; drizzle syrup over baklava. Cover and let stand at room temperature 24 hours.<p>Yield: about 3 dozen<p>Enjoy!!!! [img]images/icons/smile.gif" border="0[/img]

Well I am just stuffed like a little pig, but now I have an energy burst to get working on cleaning this house. H and DS are gone for two days to bond at Cub game, and thanks to you all I don't have to cook tonight. Countdown ten more days till the wedding. I haven't decided what to wear yet, any of you want to go shopping with me?<p>Tina

Hey everyone! Are there any left overs? That's the problem with living in paradise! Everyone's come and gone by the time I wake up! And it's only 6:30 here! <p>Oh well, I will bring some of the island's famous Kona coffee, and my personal favorite, home made chocolate cookies! I had to give the first batch to Sailorman so he could have some to eat. I usually chow them down before he's had any!<p>Oh, and I personally don't like the Kona blend, a little too strong for me, so whoever really likes it, may take the rest of the beans home with them. <p>And for my recipe for the cookies, just look on the back of the Nestle Tollhouse package and instead of using butter or margarine, use Crisco shortening. It makes the cookies softer and fluffier. I can't wait to be moving back to the mainland, so I can make my chocolate chip merange cookies! They don't survive too well in the warmth and humidity here.<p>Ok, I'm going to go pour myself a cup of coffee now.

OOOOOOhhhhhh.....I'm getting so stuffed...it all looked and tasted sooooo delicious!<p>now, I guess we need someone to bring a TAE-BO tape so we can work off some of this, eh? [img]images/icons/wink.gif" border="0[/img] [img]images/icons/shocked.gif" border="0[/img] [img]images/icons/tongue.gif" border="0[/img] <p>Anyways........<p>It's good to see fellow Maverick fans out there and a compilation CD sounds marvelous also...I like to hear what makes others dance....<p>I would love to try some of that Kona coffee and baklava....sounds waaaaaaayyyy too delish!<p>Hey Catnip!!!!! Where's that famous twinkie cake recipe???<p>I'm thinking for our next Tuesday's outing, I will bring some of my famous Pumpkin Whoopie Pies...it's often requested from family, friends and church....It's also dinobon's favorite...<p>I'll take the kona beans home if no one wants to, I love coffee, but my first love will always be diet cokes.... [img]images/icons/grin.gif" border="0[/img] <p>Hugs,
Twiisty

Hey! I'm late....again. Sigh, such goes my life. Anyway, I brought some chorizo cornbread to add to the table. It's not too spicy, so dig in.<p>OB1

Anyone still here? Did I miss the party? Only 9 more days and I am off for the summer!! Then I can join you all in the morning. If I choose to get up [img]images/icons/cool.gif" border="0[/img] .
Well, if you all are ready for an appetizer, and since Catnip suggested something spicy.
Chili cheese dip, Baby!!!!<p>4 10.5 oz cans of Hormel chili no beans
2 packages Velveeta Mild or Hot Mexican cheese<p>Throw 'em in the crock pot and heat on low until cheese is melted and chili is hot. Stir and serve with tortilla chips or my favorite Fritos dipping chips. Yum! Yum! Is it football season yet?<p>Oh and may have made our baby yesterday afternoon with a little help from the clomid pills. Pray for us!!!

Ok, I'm bring up the tail end.... hey I like it in the back.. no one will notice I licked the plates!!!!!<p>Thanks for all the kibbles everyone.... I brought.......<p>
TUMS.<p>LOL [img]images/icons/grin.gif" border="0[/img] <p>Z.

Thank you Ladies for all coming. Sorry I baled on you when I fell into my sugar coma for the past twelve hours...I'm glad you all had such a nice time and experienced sensory overload with all these delectable gastronomical treats...it not every day we have both crawfish AND chili bean dip. <p>See you all next Tuesday...<p>Love

mmmm! I like that chili recipe--my kind of recipe--QUICK & EASY! I'm bringing Hillsongs with all sorts of great soothing music for the soul.

thanks for having me, I bailed early seems a crisis always happens when i am having fun.
But baby had asthma attack, I cant type and hold that nebulizer all at once, If I just had two more hands.

catnip, would you share the recipe for your famous Twinkie Cake? It sounds so good.<p>ember