"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.

Teriyaki Salmon Salad

I saw this salad recipe in our local paper. It sounds great and low-fat. I wanted to share it with you.


Teriyaki Salmon Salad

4 Salmon fillets, about 6 oz. each
2/3 cup Kikkoman Teriyaki Marinade & Sauce
8 cups mixed Salad Greens, washed and drained
1/4 cup sliced almonds, toasted

Marinate salmon in teriyaki sauce in large plastic food storage bag for 30 minutes.

Broil salmon 3 minutes on each side, or until fish flakes easily with fork.

Divide salad greens evenly onto 4 serving plates.

Top with salmon, sprinkle on almonds and drizzle with dressing (see recipe below).


Teriyaki-Honey Dressing

Measure 1/4 cup Kikkoman Teriyaki Marinade & Sauce, 2 tbsp. pineapple juice, 2 tbsp. canola oil and 1 tbsp. honey in jar with lid; cover and shake well.

Crabmeat and Angel Hair Pasta

This recipe is very quick and easy.
If you are in a hurry, whip this up and your family will love you for it.


Crabmeat and Angel Hair Pasta

1 stick Butter
1 can Evaporated Milk
1 can Mushrooms, sliced
2 Green Onions, chopped
3/4 tsp. Red Pepper
Salt, to taste
1 lb. Lump White Crabmeat
1 pkg. Angel Hair Pasta


Saute' mushrooms and green onions in melted butter.

Stir in milk, then add crabmeat and stir until well heated.

Season to taste with salt and red pepper.

Prepare Angel Hair Pasta as directions state.

Pour mixture over cooked pasta.

Enjoy!

Chicken Curry with Broccoli

This curry recipe is wonderful. And the health benefits makes it all the better.

Chicken Curry with Broccoli

6 Chicken Breast
2 pkgs. Frozen Broccoli
2 cans Cream of Chicken Soup
3/4 cup Mayonnaise
2 tsp Curry powder
1 stick Butter
1 tsp. Lemon Juice
3/4 pkg. Pepperidge Farm herb stuffing (use remainder for topping)

Place chicken in a buttered baking dish; top with broccoli.

Mix all other ingredients together and pour over chicken.

Sprinkle with butter and the remaining stuffing mix.

Bake at 350 degrees for 40 minutes.

Creamy Pea Salad

This is a favorite around our house. My girls love it and it is a good way to get the kids to eat their peas.

Creamy Pea Salad

2 - 16oz packages of Frozen Peas, thawed
1/2 cup Cheddar Cheese, shredded
1/2 cup Mozzarella Cheese, shredded
1 medium Onion, chopped
1 cup Mayonnaise
4 Bacon strips, cooked and crumbled
Salt and Pepper, to taste

In bowl, combine the peas, cheese, onion, mayonnaise, bacon, salt and pepper. Mix well.

Shrimp Salad

This is a simple recipe that can be whipped up in a jiffy. A great way to use leftover boiled shrimp.


Shrimp Salad

1 lb. Shrimp, boiled
1 Egg, hard boiled
2 tbsp. Mayonnaise
1 Sweet Pickle, chopped
2 Celery Stalks, chopped
Salt and Pepper, to taste


Peel and devein shrimp and cut each one into two or more pieces. Add celery, egg, pickle and mayonnaise. Mix thoroughly and add seasoning to taste.

Serve on lettuce leaves or stuff into tomato halves.

Beet Salad

Real simple and Real tasty!

Beet Salad

2 cans Beets, drained
1 large Onion, chopped
1 tsp. Sugar
Salt & Pepper, to taste
Mayonnaise, as needed

Slice beets in large bowl. Add chopped onion, sugar, salt, pepper and enough mayonnaise to moisten beets and onions (about 6-7 tbsp), then stir well.

Refrigerate for a few hours in a covered container.

Pasta Salad

I had a dream a few nights ago that I was really skinny and really in great shape. When I woke up, I thought about it for a while and realized that God must be telling me something. Then I had a flashback of New Year's Eve and that resolution that I made. So, I am back on my "healthy diet" and made several salads over the Mardi Gras holiday. Wanted to share some recipes with you.

Pasta Salad

2 cups Spiral Macaroni, cooked and drained
1 Celery Stick, chopped
1 Cucumber, cut in chunks
2 cups Broccoli Chunks
1/2 cup Cheddar Cheese chunks
2 Eggs, boiled and cut up
2 cups cooked Chicken Breast, cut in chunks
1/4 cup Green Onions, chopped

Dressing
1/2 cup Mayonnaise
1 tsp Lemon Juice

Mix all ingredients together and Enjoy with great tasting crackers.

You can refrigerate a few hours or serve immediately.