Crabmeat Salad

Crabmeat Salad
Serves 4

Crab season is upon us and nothing taste better than the meat of a big, blue crab.

1 lb lump crabmeat
3 cups raw cabbage, shredded
1 carrot, chopped
1/2 cup celery, chopped
1/2 green onion, chopped
1/2 cup mayonnaise
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce

Combine all ingredients.
Fold in the crabmeat and chill.
Serve over a bed of your favorite lettuce. Add a few sliced tomatoes and you have yourself a wonderful tasting salad.

Enjoy!

Mango and Sundried Tomato Salsa

Mango and Sundried Tomato Salsa
I really don't know why I am in to salsa so much right now, because it is so hot outside that salsa should be the last item on my snack list. But, this one is too good not to eat anytime.

3 mangoes, diced small
3 green onions, chopped fine
1/2 red bell pepper, chopped fine
1/3 purple onion, chopped fine
1 tbsp chili paste
Juice of one lime
1/3 cup sundried tomatoes, re-hydrate in water and chop fine
2 tbsp olive oil
3 tbsp honey
Salt and Pepper to taste
Basil to taste

Combine ingredients to make salsa. Serve with tortilla chips

Enjoy!

"GO RED" Love Your Heart Cookbook

The American Heart Association has a new limited edition, 98 page cookbook called "Light & Easy Recipes." The cookbook is in support of the organization's GO RED for WOMEN campaign, which raises awareness of women's No. 1 killer, heart disease.

The cookbook includes 47 heart-friendly recipes and information on risk factors and key heart prevention tips. It is available for $3.99 at supermarket checkout stands throughout the country.

The cookbook can also be found at www.ShopGoRed.org.


Local Statistic: 34 percent of all deaths in East Baton Rouge Parish are a result of cardiovascular disease.

1001 Foods to Die For Book

I found this article in our local magazine, Town Favorites, that I wanted to share with you. If you've been to a book store lately, you have probably seen this great book "1001 Foods to Die For".

It is a must-have for foodies.

"1001 Foods to Die For"

Reviewed by Larry Cox

One only has to visit the neighborhood grocery store to realize that more and more exotic foods are making their way into our market baskets. If you're uncertain about many of the new foods and don't know the difference between Lobster Roll and Lobster Americaine, a new book will take away much of the mystery and confusion by providing straightforward information along with a global education for the taste buds.

With an introduction by respected food writer Corby Kummer and recipes from the likes of Mario Batali and Julia Child, "1001 Foods to Die For" is much more than a mere cookbook. Featuring information by dozens of contributors, this guide is excellent for the kitchen or the coffee table and will quickly become the go-to source for cooks at every skill level.

The guide includes interesting histories, regional perspectives and fun facts. For example, readers can find out how Canadian bacon got its name, pinpoint the key ingredients for a traditional blood pudding and discover the fascinating story behind Chinese eight-treasure duck.

The book is divided into chapters that cover everything from soup to nuts. If you spend much time in the produce department, the information about vegetables is especially helpful. In addition to basic facts about such wonderful foods as Lychee Fruit, Brinjal Vhaji and the Pomelo, an ancestor of the grapefruit, there is a delicious recipe for Bubble and Squeak, a dish made from the leftovers of a roast beef dinner.

This guide features full-color illustrations and contributions by 250 international chefs and food writers at the top of their game, including Jamie Oliver, Tessa Kiros and Mark Bittman. "1001 Foods to Die For" provides a fun way to learn about new foods by following the advice of experts and achieving delectable results.

Louisiana Castle

It is wedding time and this is the perfect place to have that special occassion. If you are planning a Renaissance Wedding; this is the place to have it.

The castle is located in Franklinton, Louisiana, which is north of New Orleans in beautiful Washington Parish.

This castle is absolutely breathtaking and you can get married, have the reception and have the honeymoon; all without leaving the premises.

You just have to visit their website and read the story behind the building of this magnificent castle. It will surely make you smile.

Visit Louisiana Castle.

You will be impressed!

Chocolate and Wine for Valentine's

Happy Valentine's

Wanted to share this information with you just in case you were wondering what kind of wine would best suit your Valentine Chocolates.


Here are Natalie MacLean’s top five wine and chocolate matches:

1. Dark Chocolate and Ban-yuls, France

2. Chocolate-Covered Biscotti and Recioto Della Valpolicella, Italy

3. Chocolate-Orange Cake and Liqueur Muscat, Australia

4. Chocolate with Nuts and Tawny Port, Portugal

5. Milk Chocolate and Tokaji, Hungary

Visit Natalie MaClean.com

Red Snapper with Tomatoes and Feta Cheese

Red Snapper with Tomatoes & Feta Cheese

Serves 4

Olive oil cooking spray
1 (14.5-oz.) can petite Diced Tomatoes
6 green Onions, sliced (1/2 cup)
1/4 cup thinly sliced Celery
2 tbls. fresh Lemon Juice
1/4 tsp. dried Oregano leaves
4 red Snapper fillets (about 4 ozs. each)
1/2 tsp. Black Pepper, to taste
Salt (season lightly because topping will be salty)
1/4 tsp. ground Coriander, to taste
1/2 cup (2 ozs.) crumbled Feta Cheese (plain or Mediterranean flavor)
2 tbsp. sliced ripe Olives

1. Preheat oven to 450 degrees. Spray 8x8-inch baking dish with cooking spray.

2. In large skillet, combine tomatoes with liquid, green onions, celery, lemon juice and oregano. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer 5 minutes, stirring frequently. Remove from heat.

3. Put fish in prepared dish, tucking under any thin edges. Spray evenly with cooking spray; sprinkle with pepper, a dash of salt and coriander.

4. Bake 8 - 10 minutes or until fish flakes easily. Drain any liquid from baking dish.

5. To serve, place the fish in a plate and spoon the sauce evenly over fish. Top with a sprinkle with feta cheese and olives.

Carrot and Cranberry Salad

This recipe makes it easy to "eat your carrots". It is simple to make by using carrots that are already shredded. Just about every store has them.

Carrot Salad

Serves 4

1 1/2 cups Carrots, shredded
1/4 cup dried Cranberries
1/4 cup Pecans, chopped
3 tbls. Honey-Mustard dressing or dressing of your choice
1 tsp Sugar
Salt and Pepper, to taste

1. Stir together carrots, cranberries, pecans, salad dressing and sugar. Season with salt and pepper to taste. Toss well.

2. Chill until serving time. The salad can be served over lettuce if you like.