Cajun Dumplings

The theme for this month’s Creative Cooking Crew challenge, hosted by Joan of Foodalogue and Lazaro of Lazaro Cooks, “Dumplings”.


Cajun Dumplings
  • 1 package dumpling wrappers
  • Small bowl of water
  • Dumpling Filling
  • Lump Crab Meat (fresh or canned)
  • 4 baby bella mushrooms, minced
  • ¾ cup trinity, minced (onion, celery, & bell pepper)
  • 1 tablespoon scallions, sliced
  • 3 tablespoon sesame oil
  • 2 tablespoons Tabasco spicy soy sauce
  • Ponzu Dipping Sauce
  • ⅔ cup fresh lemon juice, more to taste
  • ⅓ cup fresh lime juice, more to taste
  • ¼ cup rice vinegar
  • 1 cup good-quality soy sauce
  • ¼ cup mirin
  • 1 tablespoon thinly sliced scallions
  1. For the Sauce:
  2. In a bowl, combine all ingredients. Let sit for at least 2 hours or overnight. Strain. Just before using, you might add a small squeeze of fresh lemon or lime juice. Covered and refrigerated, ponzu will keep for at least several days.
  3. To Make the Dumpling Filling
  4. Place the mushrooms and trinity mixture in a food processor; pulse until minced.
  5. Add scallions, sesame oil, soy sauce, and stir well.
  6. Working with 1 wrapper at a time (cover remaining wrappers to keep them from drying), spoon place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
  7. Using your fingertip, wet the outer edge of the dumpling wrapper with water.
  8. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching edges together to seal.
  9. Arrange dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove the dumplings from steamer; set aside, and keep warm. Repeat the procedure with the remaining dumplings.


Everyone will enjoy a Cajun spin on dumplings!


And these would make a great addition to any Superbowl party menu!


Make sure to visit Foodalogue & Lazaro Cooks on January 27th to see what everyone else in the group cooked!

Bourbon Cocktail Smokies


The theme for this month’s Creative Cooking Crew challenge, hosted by Joan of Foodalogue and Lazaro of Lazaro Cooks, “cooking with spirits”.

Bourbon Cocktail Smokies
Recipe type: Appetizer
  • 1-pound package Cocktail Smokies
  • 1 small onion, grated
  • ¾-cup Creole mustard
  • 1-cup pepper jelly
  • ½-cup water
  • 1 shooter bourbon
  1. Place smokies in Crockpot.
  2. Combine the remaining ingredients and pour over weenies.
  3. Cover and cook 8 hours overnight on LOW.
  4. Serve with wooden skewers or large toothpicks and enjoy!

Make sure to visit Foodalogue & Lazaro Cooks on October 28th to see what everyone else in the group cooked with spirits!

Olive Oil Torte

Trenta Grana Torte - Final & Appvd

These tortes are adorable and equally delicious. Before you have nothing but empty soufflé cups and big smiles, snap off a few shots of them and post to Instagram or your favorite sharing platform. Use #Carapelli #OIiveOilTorte and you’ll find your way on

4.0 from 2 reviews
Olive Oil Torte
Recipe type: Spring Recipe
  • ¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil,
  • plus more for coating
  • 5 egg yolks (beaten to ribbons)
  • 2 egg whites (whipped to hard peaks)
  • ½ cup fresh cream (whipped)
  • 1 tablespoon all-purpose flour
  • ½ cup Trentingrana cheese (if unable to locate, use a similar
  • hard, mature Italian cheese like Parmigiano-Reggiano)
  • Salt and pepper, to taste
  • 1 cup soft herb salad (chives, tarragon, parsley and basil)
  • ½ lemon, zest and juice
  1. Combine egg whites and cream. Gently fold.
  2. In a standing mixer, beat half of the Carapelli with all the flour and cheese into the egg yolks over medium-high speed. Then fold in egg and cream mixture.
  3. Fill a large baking pan half full with water. Place into a 275ºF oven.
  4. Coat 4-6 soufflé cups with Carapelli and fill to top with torte batter. Cover with foil and bake until set, approximately 35 minutes. While you’re waiting, enjoy some Carapelli with fresh bread. Yum. Or better yet, try a project from our Occasions page.
  5. Garnish with a simple salad of herbs, lemon, the remaining Carapelli and chards of cheese. The torte can be served hot, room temperature or cold.



Game Day Nola Bites


These Nola Bites AKA Mini Muffulettas are the perfect Game Day snack…..packed full of New Orleans flavors that everyone will enjoy!

My Nola Bites are being featured on the  LG Do March Right™ Tip-Off Facebook page, which celebrates the best parts of March Madness®—awesome food, playoff excitement and friends so head over and check out all the delicious game day recipes that have been submitted! #LGDoMarchRight


Game Day Nola Bites
Recipe type: Appetizer
Cuisine: Cajun
  • Small round sandwich rolls
  • ½ pound salami, sliced thin
  • ½ pound Virginia deli ham, sliced thin
  • Sliced provolone cheese
  • Sliced black olives
  • Garlic stuffed olives
  • Cajun seasoning
  • Extra virgin olive oil
  1. Slice 5 garlic stuffed olives and place in a bowl. Add the sliced black olives, evoo, Cajun seasoning, salt, and pepper. Mix well and set aside.
  2. Cut the rolls in half. Place a teaspoon or so of the olive mixture on the bottom then top with 2 slices of salami, 1 slice of provolone, 2 slices of ham, and top that with more olive mixture. Repeat for the remaining sandwich bites.
  3. Once complete wrap each tightly in plastic wrap and refrigerate overnight.
  4. The next morning unwrap and allow to come to room temperature. Serve as an appetizer.


These won’t stay on the plate long so Enjoy! Click on the link below to head over to the LG Do March Right Tip-Off Challenge Facebook Page.

The LG Do March Right Tip-Off Challenge

Crab Spring Rolls

crab spring rolls

I love making these Crab Spring Rolls for party appetizers especially during the holidays they are always a huge hit!

5.0 from 1 reviews
Crab Spring Rolls
Recipe type: Appetizer
Cuisine: Cajun
Perfect for parties and holidays!
  • For the Spring Rolls:
  • 1-ounce bean threads
  • 5 ounces lump crab meat
  • 2-tablespoon red bell pepper
  • 1-cup coleslaw mix
  • Rice vinegar
  • 1 tablespoon onions, diced
  • 1 garlic clove, pressed or minced
  • ½-cup bean sprouts
  • 2 green onions, sliced
  • Salt & Pepper
  • A few dashes crystal hot sauce
  • 1-tablespoon fresh lemon juice
  • 1-package egg roll wrappers
  • 4 tablespoons peanut oil
  • For the Dipping Sauce:
  • ¼ cup splenda
  • ½ cup warm water
  • ¼ cup fish sauce
  • ¼ cup white vinegar
  • ½ a lime, juiced
  • 4 garlic cloves, chopped
  • 1 tablespoon garlic chili paste
  1. For the Spring Rolls:
  2. Bring 2 cups of water to a boil.
  3. Remove from heat and soak the bean threads in hot water for 10 minutes. Drain and chop a few times and set aside.
  4. Marinate the red bell peppers and coleslaw in rice vinegar overnight.
  5. Once ready to use strain liquid.
  6. In a large bowl, combine all ingredients except for the wrappers & oil. Mix carefully to not break up the crab.
  7. Spoon mixture into the wrappers and roll like an egg roll. Continue until finished. Makes 12 egg rolls.
  8. In a skillet set over moderately high heat, heat the oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them.
  9. Serve when cool enough to eat, with dipping sauce.
  10. For the Dipping Sauce:
  11. Combine the following ingredients in a bowl and set aside until ready to use.
Tip: Once you open the wrappers cover with a damp paper towel to keep from drying out.