Monday, September 27, 2010

Spaghetti Squash

The night of the Lou Anna's Creole Chicken the ladies prepared spagetti squash.

Squash was another one of those veggies that our young buttas tried and then loved!

To make this dish, first cut the squash in half and then scrape out all the seeds.

Once the seeds have been removed. Place it in the oven rind side up at 375 degrees for about 45 minutes. Remove from oven and scrape with a fork.

The butta girls loved this concept and taste! Serve it just like pasta for a low carbohydrate substitute. For the creole night, the squash was a side but it can be the main dish as well! We have even talked about making a spagetti with meatballs dish using squash instead of noodles!

Wednesday, September 22, 2010

Last night's meal - Creole Chicken 2

We had fab time at cooking class night. Our menu consisted of a salad (complete with strawberries, feta, toasted walnuts, chicken and a homemade dressing), sour cream drop biscuits, and bread pudding.

We will have pictures and recipes very soon!

Also - we have one change that we need to make to the creole chicken recipe. We forgot to add 2 -16 oz cans of tomato sauce to the recipe! So just tweek that recipe if you have already saved it!

here is a little teaser for the creole chicken!

More picture of will also be coming soon!
We have lots of exciting posts which is great because we aren't cooking next week.


Monday, September 20, 2010

Creole Pecan Praline Bars

A few weeks ago we enjoyed a great Southern meal ribs & fried green tomatoes.

To top off this great meal we made Creole Pecan Praline Bars.
Ok there are some lessons in this recipe.

Lesson 1: First we will start with the word "creole". To the buttas, they associated creole with spicy foods. Mama Butta stated that creole is simply a culture - not a location, we asked - but a way that group of people lives/lived and their style. Another, example would be the Gullah culture. Creole type foods typically are spicy, but this was a creole dessert - did I lose anyone or confuse you yet?

This is what had to say:
1. A person of European descent born in the West Indies or Spanish America.
a. A person descended from or culturally related to the original French settlers of the southern United States, especially Louisiana.
b. The French dialect spoken by these people.
3. A person descended from or culturally related to the Spanish and Portuguese settlers of the Gulf States.
4. often creole A person of mixed Black and European ancestry who speaks a creolized language, especially one based on French or Spanish.
5. A Black slave born in the Americas as opposed to one brought from Africa.

Lesson 2: How to pronounce creole pecan praline bars.

Pecan: pee-can or pa-con.

Praline: praw-lean or pray-lean

It was a mix in our group how to pronounce it - to each their own I guess! Any thoughts on how you say it?

Ok enough lessons and time for the recipe and the pictures!

This recipe can be a little time consuming so grab a buddy, a glass of wine or both!
After the crust is formed line up the pecans in rows.

We had 3 set of hands lining these babies up!

Be careful - this topping is hot, hot, hot! No one wants a hot sugar burn!

Ready for the oven!

Either place into the fridge after baking like the recipe states or simply let it cool on the counter while you eat, drink and chat with the girls!

When cool, use a very sharp knife to cut it into pieces - we did 2 to 3 pecans per square. Mama B shows a great way to do it!

After we had tasted our squares, our lovely supper guest for the evening, Mrs. Mary Keenan, said "We certainly didn't spare on the butta!" The bars are very, very sweet. Mary had the great idea of adding kosher salt to the bars and it made it even more amazing!!

Hope you enjoy the bars! Here is the recipe:

Creole Pecan Praline Bars

4 oz. (1 stick) unsalted butter
1/4 tsp. salt
1 packed cup light brown sugar
2 cups sifted unbleached flour
9 oz. (2 1/2 cups) large pecan halves

Adjust a rack to the center of the oven and preheat oven to 350 degrees. Prepare a 9 by 13 by 2-inch pan as follows: cut a piece of foil large enough to cover the bottom and sides of the pan. Turn pan upside down. Center the foil over the pan, shiny side down, with your hands press down on sides and corners to shape the foil. Remove foil. Run some tap water into the pan to wet it all over. Pour out all but a tablespoon of the water (the wet pan will keep the foil in place) Place the foil in the pan and press it against the bottom and sides - DO NOT BUTTER!

In a mixer, beat the butter until soft. Add the salt and sugar and continue to beat. Next add flour. Beat until the tiny crumbs are formed that will hold together to make the crust.

Turn the mixture into the prepared pan. With fingertips, spread the mixture to form a level layer. Press down firmly to compact.

Place the pecan halves touching each other, flat sides down - in all the same direction to cover bottom layer.


2 oz. (1 1/2 sticks) unsalted butter
1/3 packed light brown sugar

In sauce pan place butter and sugar. Stir over high heat until mixture comes to a hard boil. Once boiling, keep stiring for about 30 seconds or so. Pour mixture over the pecans, trying to coat the entire surface.
Bake for 22 minutes. Refrigerate for an hour or more. Turn out, peel off foil and cut with a very sharp knife.

Serve at room temp.

Also - we thought these would be great dipped in chocolate!!

Tuesday, September 14, 2010

Lou Anna's Creole Chicken!

Here is the recipe for class tonight! Enjoy - pictures soon to follow :)

Lou Anna’s Creole Chicken

Seasoning mix:

2 teaspoons dried thyme leaves
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon dried sweet basil leaves

1 1/2 sticks unsalted butter in all
1 cup finely chopped onions
3 teaspoons minced garlic
3 cups chicken broth
2 tablespoons Worcestershire sauce
Tabasco sauce to taste
2-16 ounce cans of tomato sauce
2 tablespoons sugar, optional
2 cups finely chopped green onions, in all

Chicken seasoning mix:

1 1/2 Tablespoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried sweet basil leaves
1 1/2 teaspoons garlic powder

2 pounds boneless chicken, but into 1/2 inch cubes

1 pound spaghetti, cooked according to package directions

Combine seasoning mixes and set aside. In a large Dutch oven, melt 3/4 stick butter and saute the onions over medium heat for about 5 minutes, stirring occasionally. Add the minced garlic and the 1st seasoning mix; continue cooking until onions are dark brown but not burned, about 8-10 minutes, stirring often. Add the chicken stock, Worcestershire and Tabasco then bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring to a boil. Then stir in the sugar and 1 cup of the green onions and simmer uncovered about 40 minutes.

Combine chicken and seasoning mix in a bowl and mix well. In a large skillet, melt the rest of the butter over medium heat. Add the remaining green onions and saute for a few minutes. Add the chicken and continue cooking for about 10 minutes until the chicken is cooked through. Add the chicken mixture to the tomato sauce mixture and heat through.

Serve over spaghetti.

Serves 6-8

Monday, September 13, 2010

Stay tuned: Creole Chicken Pasta coming up!!

I hope y'all haven't forgotten about the buttas! So sorry for our lack in posting. We have skipped a few classes but I do have posts that need to be shared! I need to share with you dessert from our Ribs & Fried Green Tomato Night - easy peasy Creole Pecan Bars and we had a spicy Thai night!

Be looking for those posts - I'll get them out as soon as I can!

Also tomorrow night we are having class - Lou Anna's Creole Chicken over Pasta!