Etoufee!

This is officially the best thing I've ever made. I don't think I will ever tire of this! Crawfish may be the traditional etoufee protein, but I prefer shrimp. I don't think you'll be disappointed! Green bell peppers can be substituted for the red, but the red add an additional flavor and add some color.

• 1 cup butter (divided)
• 4 pounds peeled and deveined shrimp
  
• 1/2 cup flour
• 1 t salt
• 1 t black pepper
• 1-2 t crushed red pepper (adjust according to spicy tolerance)
• 2 c minced onion
• 3 c minced celery
• 3 c minced red bell pepper
• 3 1/2 c chicken broth

• In large pot, melt 1/2 cup of butter. Add flour and seasonings. Keep at medium heat and stir constantly with whisk for about 20 minutes. The mixture should become a medium brown and should smell slightly caramelly. The longer you let this cook, the better the etoufee will be.
  
• Add onions to the roux and cook until onions are translucent.
• Stir in celery and peppers. Increase hear to high and cook for 10 minutes, stirring constantly.
• Add remaining 1/2 c of butter and bring to a boil.
  
• Decrease heat to medium and fold in shrimp. Cook for 10 minutes, stirring occasionally.
• Slowly pour in broth. Let simmer until celery is soft (about 10-15 minutes).
• Serve over rice!
  
• 
  

Muffaletta

I don't formally celebrate Mardi Gras, but who am I to resist the opportunity to prepare something different! Though this is traditional New Orleans fare, this would be a great addition to a potluck luncheon or for a group gathering. Though this would traditionally be made on round bread, making it on French bread makes it easier to serve and is an easier ingredient to procure. Definitely use high quality deli meats and cheeses for this; that will make or break the sandwich.

• 1 cup drained pimento green olives, crushed
• 1/2 c drained kalamata olives, crushed
• 2 garlic cloves, minced
• 1/4 roughly chopped pickled cauliflower
• 2 T drained capers
• 1 T finely chopped celery
• 1 T finely chopped carrots
• 1/2 drained, chopped pepperocini
• 1/4 c drained chopped cocktail onions
• 1/2 t celery seed
• 1 t oregano
• 1 t basil
• 3/4 t pepper
• 1/4 c red wine vinegar
• 3/4 c olive oil
• 1 loaf French bread
• 8 oz Genoa salami
• 8 oz ham
• 8 oz mortadella
• 8 oz mozzarella
• 8 oz provolone

1. Combine olives, garlic, cauliflower, capers, celery, carrots, pepperocini, and onions; mix in seasonings
2. Pour vinegar and oil over the vegetables and stir thoroughly. Place in covered container and refrigerate overnight
   
3. When ready to assemble sandwich, half French loaf horizontally. Hollow out some of each side to make room for the olive salad
4. Place equal amounts of olive salad to each side of the bread. Be sure to use all of it, even all of the oil.
5. Top bottom half with the meats and cheese; top carefully with the top piece of bread.
6. Wrap tightly with plastic wrap and refrigerate for at least three hours.
7. Serve by cutting into thick slices...and provide plenty of napkins!
   

My Simple and Delicious Easter Menu

This is my first holiday to host in our new home, and I am excited! It is so easy for me to go completely overboard with not just too many dishes, but too many complicated dishes. The more I cook, though, the more I learn the times that sometimes the easiest recipes can be the most delicious.

I was the only person in my family who enjoyed a holiday ham, so while Thanksgiving and Christmas are both turkey holidays in my family, Easter is strictly for roast beef. I discovered this Crock Pot pot roast recipe last year. I usually avoid using cream of anything soup in my cooking, but since I only cook roast beef on holidays and since it is the best roast I've ever had, I make an exception.

Hope you enjoy my Easter dinner of roast beef, mashed potatoes, and green beans.

• 2 (10.75) cans condensed cream of mushroom soup (this amount can be approximate)
• 1 (1 oz) package dry onion soup mix
• 1 1/4 cup water
• 5-6 lb pot roast

1. in slow cooker, mix first three ingredients with wire whisk
2. place pot roast in slow cooker and coat with soup mixture
3. cook on low for 8-9 hours or on high for 3-4 hours

Now on to the side dishes. Since this is my blog, I'm going to brag on myself a little here: I make the best mashed potatoes I've ever had, and now no one in my family even attempts to make them; them just have me bring them. Personal preferences for potatoes, of course, vary somewhere, so these amounts are starting points ready for personalized tweaking. I usually make a much smaller batch than this recipe, but this would make a holiday-sized bowl of mashed potatoes.

• 1 5-lb bag russet or Idaho potatoes
• water
  
• 1 bay leaf
  
• 1 cup (2 sticks) butter
• 1/2 cup half-and-half, warmed slightly in microwave
  
• 1 teaspoon baking powder
• salt and pepper to taste

1. Peel potatoes and cut into halves or quarters. Place in large stockpot and cover with water. Add bay leaf and 1 teaspoon salt.
   
2. Bring to a boil for about twenty minutes or until very soft.
   
3. Drain, reserving about 1/4 cup of the water but discarding bay leaf
   
4. Add potatoes to mixing bowl with butter, half-and-half, baking powder, salt, and pepper
5. Beat with electric mixer until smooth, tasting frequently and adding salt and pepper as needed

And now, lastly, the favorite green vegetable in my house: green beans

• 1 lb fresh green beans, washed and trimmed
• 2-3 cloves of garlic, minced
• 1 T olive oil
• 1/2 c water or chicken broth
• salt and pepper to taste

1. Heat oil in large skillet; add garlic. Saute until slightly brown.
2. Add green beans. Make sure all beans are coated in oil. Saute for about 5 minutes or until some beans are slightly charred.
3. Add salt and pepper
4. Pour in water or brother; bring to a boil.
   
5. Let simmer for about 5 minutes or to desired texture (we like our still a little crispy); remove from heat immediately.
   
6. Do not rinse as this will wash away the garlic flavor