{5-Star Makeover} Green Bean Casserole

When the announcement of the November Makeover came out I got a little nervous because I have never been a fan of the classic Green Bean Casserole. It’s to heavy for me and loaded with calories. Don’t get me wrong I love fresh green beans and since it is a makeover I decided to make something new that fits the Thanksgiving tradition.

Fresh Green Beans with Cranberries, Pecans, and crumbled Gorgonzola Cheese

5.0 from 2 reviews
{5-Star Makeover} Green Bean Casserole
 
Author: 
Recipe type: Side
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 pounds green beans, trimmed
  • 4 Cups Vegetable Broth
  • Water
  • ¼ tsp. Salt
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup toasted pecans, chopped
  • ⅓ cup dried cranberries
  • 1 small shallot, thinly sliced
  • 2 ounces gorgonzola cheese, crumbled
Instructions
  1. Blanch the green beans in a large pot of boiling salted water and vegetable broth until tender-crisp, 3 minutes.
  2. Drain the green beans and run under cold water for a few minutes to stop the cooking, and then drain and dry well.
  3. Whisk together the oil, sherry vinegar and Dijon mustard in a small bowl.
  4. Stir in the salt and pepper.
  5. Add the cool green beans to a large bowl and toss in the pecans, cranberries and shallots and drizzle in the vinaigrette.
  6. Place on a platter or serving dish and sprinkle with the crumbles gorgonzola cheese.

Have a Happy Thanksgiving!

{5-Star Makeover} Zucchini Spaghetti with Crawfish Tails & Garlic Sauce

When the announcement of the October Makeover (Squash) came out I knew exactly what I wanted to make because I had just received my Zucchini Noodle Maker  which I discovered on pinterest, I have to admit I am a bit of a pinterest addict. I have discovered so many things through pinterest and my Zucchini Noodle Maker is one of my favorite finds. We LOVE to eat pasta, but I HATE the calories.

Every month when we all do the 5-Star Makeovers I always try to put a Cajun spin on it and crawfish tails go excellent with pasta. I also did a very light, but flavorful garlic sauce.

5.0 from 1 reviews
{5-Star Makeover} Zucchini Spaghetti with Crawfish Tails & Garlic Sauce
 
Author: 
Recipe type: Main
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 pound Crawfish tails, I used the frozen ones (defrost before cooking)
  • 6 Zucchinis
  • ½ cup fresh minced garlic
  • 1 shallot, diced
  • ¼ cup extra virgin olive oil
  • ¼ cup butter
  • ¼ cup white wine
  • 1 teaspoon Cajun seasoning
  • Grated Parmesan Cheese, to taste
Instructions
  1. Wash and peel the outer skin off of the zucchini.
  2. Follow the instructions that come with the machine and make your noodles.
  3. Place the noodles in a dish and sprinkle heavily with salt. This will help to draw out the water and make them softer.
  4. Rinse noodles when ready to serve and press out the extra fluids.
  5. While the noodles are sitting in salt begin making the garlic sauce.
  6. In a large skillet cook garlic and shallots in butter and olive oil over medium low heat just until the garlic is soft but not browned.
  7. Add the wine to the pan and deglaze, let reduce slightly.
  8. Add the Cajun seasoning stir to combine.
  9. Add the crawfish tails and cook until heated through, do not over cook the tails.
  10. Add the Zucchini noodles, toss everything together, and saute for 2 minutes.
  11. Enjoy!
Notes
To make zucchini noodles with a vegetable peeler: Wash and peel the outer skin off of the zucchini. Hold the zucchini at one end and in a long stroke motion, run the peeler from top to bottom. Rotate the zucchini in a circular motion and continue peeling until you reach the seeded core. Stop once you reach this.

 

{5-Star Makeover} Apple Beignets

When the announcement of the September Makeover came out I had no idea what to do with apples, but then I got to thinking…I knew I wanted to put a Cajunlicious spin on it and then it came to me….put apple bits in beignets and wow they are delicious!

5.0 from 3 reviews
{5-Star Makeover} Apple Beignets
 
Author: 
Recipe type: Breakfast
Cuisine: French
Ingredients
  • 1 box of Café du Monde beignet mix
  • Apples of your choice, peeled and diced (I used green, they are my favorite)
  • Powdered sugar
  • Coconut oil, for frying
  • Brown bag or Sifter/small strainer
Instructions
  1. Follow directions on the back of the box for mixing beignet mix
  2. Add diced apples into the mix
  3. In a large pot heat oil to 370 degrees
  4. Carefully drop in beignets one at a time, but do not over crowd basting continually on each side until puffy and light golden
  5. Drain well on paper towel covered surface
  6. While hot add beignets and powdered sugar to brown paper bags and share or sprinkle generously with powdered sugar
  7. Enjoy!

 

{5-Star Makeover} Salmon Roe & Creole Cream Cheese Tea Sandwiches

Last months 5-Star Makeover Challenge was inspired by the Olympics, and now we are right back in the UK, but this month it’s all about an afternoon tea party!

For this challenge I knew I wanted to do some sort of a tea sandwich and after playing with a few I found the perfect combination of flavors that can be enjoyed over high tea.

I gave it a Cajunlicious spin, of course by incorporating some flavors I love.

Ingredients

1 French baguette, thinly sliced

Creole cream cheese

Salmon Roe

Fresh dill for garnish, optional

Directions

Slice the baguette

Spread Creole cream cheese, coving the entire slice

Top with a spoon full of Salmon Roe

Garnish with fresh chopped dill

For those of you who can not find Creole Cheese I have included a basic recipe.

Creole Cream Cheese Recipe

2 Quarts Skim Milk
1/4 Cup Buttermilk
8 drops Liquid Rennet or 2 tablets
Cheesecloth

Combine the skim and buttermilk in a good sized saucepan. Over medium heat bring the mixture to 110 degrees F, stirring occasionally. Pour the heated mixture into a large, non-metal bowl. Add the rennet, stir and cover with cheesecloth. Let stand at room temperature for 24 hours. After 24 hours their should be chunks (Curds) and liquid (Whey), try to keep Miss Muffet at bay. Line a colander with a double layer of cheesecloth, spoon the curds into the colander, try to keep them intact. Let this drain for 1 hour or until it is one solid piece. Discard the Whey. Place gently into a bowl and keep in the refrigerator for up to 2 weeks. Serve with sugar, half & half, and fresh fruit.

{5 Star Makeover} Vegan Tzatziki Sauce

This month’s 5 star makeover challenge is all about The Greek….Greek Meze that is.

I decided to remake a favorite Greek got-to of mine, Tzatziki sauce. I love this stuff and will eat on anything from a spread, a dip, or even dressing. My spin on this Greek classic dip is going completely vegan.

Vegan Tzatziki Sauce

1 container vegan yogurt or vegan sour cream, I used tofutti brand

½ a hothouse cucumber, grated and salted to remove excess moisture

Juice of 1 small lemon

½ tablespoon olive oil

1 garlic clove, minced

1 tablespoon red wine vinegar

2 tablespoons fresh dill, cut with scissors

1 teaspoon fresh mint, chopped

Pinch onion powder

Salt & Pepper, to taste

Combine all ingredients in a covered bowl and refrigerate for at least 3 hours. I do mine first thing in the morning for maximum flavor.