Chocolate Glaze

Sorry I haven't posted in a while.  Things have been downright terrible here in South Louisiana.  The horrible flooding that occurred a few weeks ago devastated so many homes, nearly 100,000, including many of my friends and family members.  In fact, my brother and my parents lost everything.  Everything.  Needless to say, it's been a very trying time.  Please keep them in your prayers; they're going to need them.

My Mama and Daddy are living with me for now.  They've had a lot to deal with, naturally, so I thought I'd make them a cake.  Just a little something to say I love you.  I had a box of chocolate cake mix in the pantry so I made it (quick and easy) but needed something to frost it with.  My Daddy is not a big fan of thick frosting on a cake, so I made a simple glaze.  This recipe tastes just like the glaze on a chocolate donut!  So yummy!

CHOCOLATE GLAZE

1 1/2 cups powdered sugar
4 TBS cocoa powder
2 tsp vanilla extract
2-3 TBS milk

Sift together the powdered sugar and cocoa.

Once it's sifted together, add the vanilla and 2 TBS milk.  Stir until it is smooth and pourable.  If too thick, add a little more milk (not too much) and stir until you reach a good consistency.

You can pour this onto a cooled cake and let sit for a few minutes.  It sets up as it sits.

It makes a great topping for a cake, but you can also dip shortbread cookies into it, or glaze donuts with it, or sandwich it between two vanilla wafers, or pour it over ice cream, etc.  It's a really easy, versatile recipe to have.  Make it for someone you love just because.  Sometimes it only takes a tiny gesture to put a smile on someone's face.

Chocolate Glaze

Sorry I haven't posted in a while.  Things have been downright terrible here in South Louisiana.  The horrible flooding that occurred a few weeks ago devastated so many homes, nearly 100,000, including many of my friends and family members.  In fact, my brother and my parents lost everything.  Everything.  Needless to say, it's been a very trying time.  Please keep them in your prayers; they're going to need them.

My Mama and Daddy are living with me for now.  They've had a lot to deal with, naturally, so I thought I'd make them a cake.  Just a little something to say I love you.  I had a box of chocolate cake mix in the pantry so I made it (quick and easy) but needed something to frost it with.  My Daddy is not a big fan of thick frosting on a cake, so I made a simple glaze.  This recipe tastes just like the glaze on a chocolate donut!  So yummy!

CHOCOLATE GLAZE

1 1/2 cups powdered sugar
4 TBS cocoa powder
2 tsp vanilla extract
2-3 TBS milk

Sift together the powdered sugar and cocoa.

Once it's sifted together, add the vanilla and 2 TBS milk.  Stir until it is smooth and pourable.  If too thick, add a little more milk (not too much) and stir until you reach a good consistency.

You can pour this onto a cooled cake and let sit for a few minutes.  It sets up as it cools.

It makes a great topping for a cake, but you can also dip shortbread cookies into it, or glaze donuts with it, or sandwich it between two vanilla wafers, or pour it over ice cream, etc.  It's a really easy, versatile recipe to have.  Make it for someone you love just because.  Sometimes it only takes a tiny gesture to put a smile on someone's face.

Shrimp and Crab Cornbread Casserole

One summer when I was in college I worked at a Senior Citizens Center.  Seniors would come for the day, eat lunch and play games, do crafts, etc.  My boss, Mrs. Sylvia, gave me a recipe for a Mexican Cornbread Casserole.  It was made with ground beef, onions, cornmeal, cheese.  It's so yummy!  I make it often.  But, I was thinking, how could I change this recipe?  What new flavors could I add to it?  Seafood!  I decided to use shrimp and crab but you could use crawfish, too.  Here's what I came up with:

SHRIMP AND CRAB CORNBREAD CASSEROLE

1 cup cooked shrimp
1 cup crab meat
1 box corn muffin mix (Jiffy)
1 egg
1/2 cup milk
1 can cream corn
1 small onion, diced
1/2 a bell pepper, diced
1/4 - 1/2 cup shredded pepper jack cheese
Cajun or Creole Seasoning

*Tip: pick through the crab meat to make sure there are no shells.

Preheat oven to 350 degrees.

In a big bowl combine corn muffin mix, egg, milk and cream corn.

Add onion and bell pepper.

Mix well then gently fold in shrimp and crab that as been seasoned with Creole Seasoning (I use Tony Chacherres).

Don't over mix.  You don't want to break up the seafood too much.

Butter a cast iron skillet (or a casserole dish).

Pour the batter into the buttered skillet.

Top with the shredded pepper jack cheese (as much or as little as you like).

Bake for 30-35 minutes or until golden brown on top.

Let it cool for about 10 minutes before cutting.

 This casserole is awesome!  It has a slight sweetness from the corn muffin mix and a great spice from the creole seasoning and the pepper jack cheese.  It's very filling too.  My daughter absolutely loved it!  I did, too.  I went back for seconds (and maybe I ate it for lunch the next day and maybe I want some more right now).  You will definitely want to make this one!
   

Cajun Kabobs

In Cajun cooking we use a lot of smoked sausage, chicken, onions and bell peppers.  I was thinking those ingredients would make a tasty kabob.  Thread them on a skewer, grill them and baste them with a great sauce.  Sound delicious?  It is!  Here's how I made them:

Note:  the reason I don't give exact amounts on the meat and veggies is because you can make as many or as few as you want.

CAJUN KABOBS

smoked sausage

boneless chicken breasts or thighs

onion

bell pepper (red, green or a combination)

salt and pepper (or Cajun Seasoning

Sauce:

3 TBS butter

1 TBS Worcestershire sauce

1 tsp hot sauce (more if you like it spicy)

juice of 1/2 a lemon

2 TBS brown sugar

Slice the sausage into slices about 1/2 inch thick.  Cut the chicken into small cubes.  Cut the onions and bell peppers into small chunks.

If you have wooden skewers soak them in water for 10 minutes or so.  This prevents them from burning on the grill.

Thread the sausage, chicken and veggies onto the skewers.  Season with salt and pepper (or Cajun Seasoning).

Place the kabobs onto a preheated grill (oil the grill first so nothing sticks) and cook for 5-7 minutes or until nicely browned.  Then flip them over and grill another 5-7 minutes.

While they are grilling on the first side, make the sauce by combining butter, Worcestershire, hot sauce, lemon juice and brown sugar in a small pot.  Heat to boiling then lower the heat and simmer until reduced and thickened.

After grilling the kabobs on both sides, brush them with the sauce.

(Notice I made some without veggies for my pickiest eater ever son).

Flip and brush on the other side.  Let them grill with the sauce for a minute or two on each side.  This will help them caramelize and get nice and brown.  It also adds great flavor.

These are so yummy!  Smoky and tender with a great crunch and natural sweetness from the grilled veggies.  I served these with white beans and rice.

This is a very easy meal that's fun to make and fun to eat.  Kids (and grown men) love to eat anything on a stick.  So give these a try and have some fun with your food!

Chocolate Peanut Butter Oat Clusters

My Mama gave me a big bag of old fashioned oats.  I like to eat oatmeal as much as the next guy but you can only eat so much.  Plus, it's August. In Louisiana.  It's 90 degrees at breakfast time!  Not exactly the "chill in the air weather" that makes you crave a steaming bowl of oatmeal.  So, I made some little treats that are cool, portable and popable.  They taste so good you won't even realize they're good for you!  Bonus:  this recipe has only 4 ingredients!

 

CHOCOLATE PEANUT BUTTER OAT CLUSTERS

1/4 cup peanut butter
1/4 cup milk
1/2 cup semisweet chocolate chips
1 1/2 cups old fashioned rolled oats (quick cook oats will work too)

Melt the peanut butter, milk and chocolate chips in a medium sized pot over low heat.

Stir it often until it is melted and smooth.

Remove it from the heat then stir in the oats.

Mix well to thoroughly combine.

Drop by a Tablespoon (I use a small scoop) onto wax paper (or a buttered plate or a silicone mat).

Chill in the fridge to let them set up (at least 10-15 minutes).  Store leftovers in the fridge in an airtight container.

These little clusters are like granola bars rolled into a ball!  So yummy!  They have a great chewy texture.  They're not too sweet (no added sugar).  They're chocolatey.  Plus, they are good for you!  That's a win win right there!