The Broussard Family Calendar 2020 - A Cajun in New Orleans
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The Broussard
Family
Calendar
~ 2020 ~
Birthdays in January 6th – Brandie - 1974 10th – Lynn - 1967 13th – Pam - 1956 18th – Eric - 1956 18th – Braden- 1997 20th – Emmalyn - 2010 22nd – Ryan - 1999 Harvest Stew with Smoked Sausage Yield: Serves about 6 Ingredients: • Olive Oil • 1 lb. smoked sausage, sliced • 1 onion, diced • 1 teaspoon Italian seasoning • ½ teaspoon black pepper • Pinch salt • 2 cloves garlic, chopped or 1 Tbsp. Garlic Powder • 2 medium-large carrots, peeled and diced • 2 ribs celery, diced • 6 baby yellow potatoes, cubed ( I used 4 Turnips) • ½ pound (8 ounces) diced butternut squash • 6 cups chicken stock • 1 cup chopped kale or spinach (I used Turnip Greens) -Place a large soup pot over medium-high heat, and drizzle in about 2 tablespoons of oil; add in the sliced sausage, and allow it to brown. -Add in the onion, and sauté together with sausage for about 3-4 minutes, until lightly golden; add in the Italian seasoning, black pepper, and pinch of salt, plus the garlic, and stir to combine. -Next, add in the carrots, celery, potatoes, and butternut squash, and stir to combine with the sausage and onion mixture; next, add in the chicken stock, and bring to the boil. -Reduce the heat to medium-low, and allow the stew to simmer, uncovered, for 40 minutes.
Birthdays in February 11th – Angela - 1986 12th – Melanie - 1955 18th – Kylene - 1990 20th – Valerie - 1989 21st – Dot - 1935 27th – Clara 28th – Adelie - 2007 Easy Broccoli and Cauliflower Cheese Soup 2.5 boxes Swanson's Chicken Stock 1.5 cups chopped onion mix 1.5 cups sliced sausage... 2 cups rotisserie chicken 1 16oz. Bag frozen broccoli florets 1 16oz. Bag frozen cauliflower florets Salt, pepper, garlic powder, Italian Seasoning & Poultry Seasoning Save for last: 1 container of white Queso (any kind- usually with the specialty cheese.) This is a very forgiving recipe. You can adjust all of the ingredients to your liking. This is not a thick soup – so you can add more cheese if you want it thicker. Add broth and chopped onion mix to the pot and bring to a boil. Reduce heat a little and add all other ingredients. Save the cheese for last. Once the veggies are cooked to your satisfaction then begin adding the cheese a heaping spoon at a time. Stir until cheese melts and eat.
Birthdays in March 2nd – Decklan - 2008 3rd – Dick Jr. - 1958 3rd – Lulu 12th – Grayson - 2012 16th – Gene - 1934 19th – Donna - 1959 22nd – Daegan - 2002 25th – Dean - 1982 26th – Lila - 2012 Eric's Cauliflower Mash (4 servings) (We LOVE this stuff!) 2 12 oz. bags Frozen Cauliflower Rice 2 tbsps. butter... 1/3 block of Cream Cheese (sliced) Salt & Pepper to taste Microwave or cook Cauliflower Rice according to package directions. (drain all liquid if needed) Add butter, cream cheese, salt & pepper. Blend with an immersion blender until smooth. Serve and enjoy. You could add Corn, Jalapenos, green onions and/or other cheese if you like.
Birthdays in April
2nd – Abigail - 2016
6th – Annabelle - 2001
10th – Connie - 1956
20th – Wade - 1991
White Chicken Chili Bake
Makes 4-6 servings. •1/2 cup coconut milk or Cream
Ingredients: •juice of 1 lime
•1/2 red onion, chopped •1 1/2 tsp flour
•1 large carrot, finely diced •1 4oz. can chopped green chilies
•2 garlic cloves, minced •salt & pepper, to taste
•1 green bell pepper, chopped •1-2 lbs. shredded rotisserie
•2 tsp cumin chicken
•1 tsp coriander (optional) •12 oz cooked cauliflower rice
•1/2 tsp chili powder •3 eggs
•1/2 tsp Italian Seasoning •avocado or olive oil
•2 cups chicken stock •optional garnish: chopped cilantro,
hot sauce, sour cream & sliced
avocado
Tools:
•large sauté pan and a 9 x 13″ baking dish
Directions:
1.Preheat the oven to 375ºF.
2.In a large skillet over medium heat, sauté the onion, carrot, and
garlic in oil for about 5 minutes to soften. Add the bell pepper and
spices & continue to cook for about 2 minutes, or until the spices
are fragrant. Add the broth, coconut milk, & lime juice, and bring to
a simmer. Stir in the flour for added thickness. Add the shredded
chicken, and season with salt & pepper to your taste.
3.Drizzle the bottom of a 9 x 13” baking dish with oil, to avoid
sticking. Fill the bottom of the dish with cooked cauliflower, then
top with the chili mixture. Crack three eggs into a dish, blend with
a fork and pour this over the chili mixture.
4.Transfer to the oven, and bake for 40-45 minutes, or until lightly
browned around the edges. Allow it cool for a few minutes so it
gets firm, then slice into squares & serve topped with cilantro,
fresh lime, hot sauce, & avocado. Enjoy!
Birthdays in May
1st – Gena - 1967
8th – Brandon - 1993
17th – Dorothy - 1952
18th – Dennis - 1958
21th – Ellyn - 1941
Crispy Bacon Crusted Mozzarella Cheese Sticks
ingredients:
• 1 package of string cheese - cut in half
• 2 eggs - beaten
• 1 cup bacon bits -
• 1 cup panko breadcrumbs – (or crushed Cracklins)
• 1 tablespoon dried parsley -
• 1 teaspoon garlic powder -
• oil for frying -
•Place the eggs in a medium sized bowl and beat lightly. Set aside.
10 11 •In a food processor, add the bacon bits. pulse until fine
enough to coat the cheese-sticks.
•Add in the panko, parsley and garlic powder. pulse until combined.
and then pour out into a dish to assemble:
Mother’s Day
•Dip each mozzarella cheese stick into the egg and place into
the bacon bit mixture. Roll the cheese-sticks around
until coated well.
•Place each coated cheese-stick onto a tray. repeat with the
remaining cheese-sticks.
•Put the tray of coated cheese-sticks into the freezer until
completely frozen.
•Preheat the oil in a frying pan to 350 degrees.
•Carefully place the cheese-sticks in the oil and fry quickly until golden
brown. Allow to cool for a few minutes before eating!
These can be baked instead of fried! it is also a great make ahead
recipe. Make a double batch and freeze some of them for the next
time you want some.
Birthdays in June
1st – Amanda - 1983
6th – Mama – Florabelle - 1915 – 4/14/2006
14th – Billy Jr. - 1963
16th – Brody- 2019
18th – Jonathan - 1985
21st – Chevie - 1985
29th – Lily
Cajun Butter Steak Bites
Ingredients:
•23 oz. steak, cut into 2-inch cubes (Sirloin, Rump, New
York Strip, Porterhouse or Ribeye)
•Cajun Seasoning
•1-2 tablespoons olive oil, divided
•1/4 cup butter
•4 cloves garlic finely chopped
Instructions
•Combine Cajun seasoning in a shallow bowl. Add the steak
Father’s Day
bites and toss to evenly coat.
•Heat 2 teaspoons oil in a skillet or pan over medium-high
heat until hot.
•Sear the steak bites in batches for 2-3 minutes each side
until edges are crispy and browned, adding extra oil as
needed. Set aside.
•Reduce heat to medium. Add butter to the skillet and heat
until melted. Sauté the chopped garlic until fragrant (about
30 seconds), while scraping up any browned bits from the
pan.
•Take the pan off the heat. Throw the steak bites back in
and toss through the garlic butter to evenly coat.
•Serve warm.
Birthdays in July 7th – Jan 14th – Debbie - 1955 17th – Caiden O. - 2007 22nd – Todd - 2003 30th – Aubry - 2014 Mexican Street Corn Salad Ingredients 1 (16 oz) bag frozen corn (or 3-4 cups fresh corn) 2 tablespoons olive oil 3 tablespoons mayonnaise 3-4 oz. Cotija cheese, crumbled (I found this over in the specialty cheese section of the grocery store, but you could also use feta cheese) 2 tablespoons lime juice 1 tablespoon jalapeno peppers, finely chopped 1/3 cup fresh cilantro, finely chopped ½ red onion, finely chopped 2 cloves garlic, minced 1 teaspoon chili powder salt and pepper to taste Instructions Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred). While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients. Serve immediately and store any leftovers in the refrigerator.
Birthdays in August 3rd – Grandma Olivia – 1894-1984 7th – Rachel - 1986 13th – Dicky - 1931 14th – Oran 15th – Blake - 1984 31st – Lee Sr. - 1955 Southwest-Roasted-Potato-Salad 2 lbs baby red potatoes, halved 1 corn on the cob, husk on 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1/2 teaspoon cumin 1/4 teaspoon ancho chili pepper powder 1 tablespoon coarse salt 1 teaspoon pepper Green onion, thinly sliced to garnish 3 tablespoons olive oil Preheat oven to 400˚F. 1.Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space. 2. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender. 3. While vegetables continue to cook, remove the husk from the corn and slice off the kernels. 4. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the green onion to garnish. You can add Italian Dressing or a Vinagrette if you like.
Birthdays in September 4th – Daddy – Leon – 1910 – 7/3/1977 4th – Annelise – 2013 11th – Shelby - 1996 13th – Caxton - 2017 19th – Billy Sr. - 1942 19th – Jonah 24th – June - 1954 25th – Jessica - 1984 Sausage Breakfast Casserole 1 lb. Breakfast Sausage 1 package crescent sheet 1 cup shredded cheddar cheese 5 eggs 1/4 cup milk 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1. Preheat oven to 400. 2. Brown sausage in a skillet over medium heat, breaking it up as it cooks. Unroll crescent sheet and spread onto the bottom of a greased 9×13 pan. Evenly spread sausage over the dough. Sprinkle cheese on top. 3. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper. Pour over the top of your casserole 4. Bake at 400 degrees for 15-20 minutes until eggs are set and crust is golden.
Birthdays in October 1st – Claire - 2004 17th – Grandpa Theogene – 1890-1980 18th – Rafe Jr. - 1988 19th – Chloe – 2007 – 2/11/2013 19th – Greg 22nd – Stacey - 1980 24th – Terry - 1956 26th – Lee Jr. - 1974 28th – Madison - 1997 28th – Rafe Sr. - 1960 Oven Roasted Green Beans Ingredients •1 pound of frozen green beans •2 tablespoons olive oil •1/2 teaspoon salt •About 10 grinds of fresh ground pepper (or to taste) •1/2 teaspoon onion powder •1/2 teaspoon garlic powder Instructions 1.Preheat oven to 425 degrees 2.Prepare a baking sheet with aluminum foil 3.In a medium bowl combine all ingredients and toss 4.Spread beans onto baking sheet 5.Roast for 30 minutes (at 15 minute remove to stir) 6.Serve immediately
Birthdays in November 4th – Mike - 1960 5th – Mary Frances - 1962 6th – Michelle – 1978 & Morgan - 1994 7th – Dalton - 2005 11th – Eban - 2010 22nd – Teena 26th – Melissa - 1983 27th – Mary - 1957 30th – Caiden B. - 1994 Kielbasa, Pepper, Onion and Potato Hash INGREDIENTS 1 (14 ounce) package kielbasa, cut into 1/4 inch rounds 1 green bell pepper, diced 1/2 yellow, red or orange bell pepper, diced 1 onion, diced 3 small or 2 large potatoes, peeled and diced olive oil salt and pepper INSTRUCTIONS 1. In a heavy-bottomed skillet (I like to use my cast iron), heat 2 tbsp. of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes. 2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp. of olive oil over medium-high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally. 3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot! NOTES I use two skillets to make this recipe. I used to make it in one, but something always came out wrong. I've learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice and crispy when they're added to the other ingredients right before serving. Sometimes I'll add some minced garlic to the peppers and onions, but it tastes just as good without it.
Birthdays in December 9th – Mark - 1979 19th – Emily - 1997 20th – Ralph - 1932 21st – Jody - 1970 24th – Aunt Ann – 1922-2018 25th – Aunt Alyce Joyce 26th – Hugh - 1957 30th – Betty - 1932 31st – Jo - 1933 Sea Salt Chocolate Almond Clusters Equipment: Slow Cooker – 3 quart or larger Ingredients 12 oz. Ghirardelli semi-sweet chocolate chips 2½ cups almonds roasted, unsalted 1 tsp vanilla extract coarse sea salt Instructions Add everything to a 3-quart or larger slow cooker; stir. Set the slow cooker to LOW and cover. Set a time for 10 minutes and stir; REPEAT two more times for a total of 30 minutes cooking time. (see notes) After the chocolate has melted and is smooth, scoop the chocolate- almonds onto wax paper lined trays (see notes) Conservatively sprinkle with the sea salt. (see notes) Chill to allow the clusters set up. Serve at your holiday party or pack onto your cookie trays! Notes This will take only 30 minutes, BUT set a timer for every 10 minutes to stir. If you set to high and/or forget to stir, the chocolate will burn and get stiff, trust me I did this when I was testing this recipe. For scooping, I use a small ice-cream scoop. For the salt, I did just enough to decorate the cookies and give a salty contrast to the sweet chocolate.
~From our home to yours ~
Love from
Jan, June & Lily,
FlufferNutter , FrontPorch
& all our Birds, Raccoons & PossumsYou can also read
