Flameless Fosters

This is a quick dessert to jazz up your Mardi Gras dinner. 

I used frozen bananas but you can use fresh bananas too.

3 bananas halved

2 - 3 T. butter

1 oz. dark rum

1/4 -  1 tsp. cinnamon (adjust amount desired)

1/2 - 1 T. brown sugar

Peel and cut bananas in half if needed.

Preheat skillet to medium low heat, add butter, cinnamon and sugar.

Lower heat to low, add bananas and very carefully add rum.

Cook for 3 - 5 min or until bananas are heated.

Serves 4

The Big Easy Red Beans and Rice

This is great for Mardi Gras or anytime.

1 - 2 bags boil in bag rice
1/2 - 1c. each: fresh chopped tomatoes, chopped onions, chopped celery, chopped pepper

1 c. low sodium chicken broth
1 - 3 c. water
1 c. precooked Kielbasa sausage cut into chunks
1 can kidney beans drained
1 - 2 T. oil
2 cloves garlic, crushed and chopped
1/4 tsp. each: salt, pepper

Peel, rinse chop onion and garlic, set aside.

Rinse, seed, chop pepper, set aside.

Remove tops from celery and chop.

Remove kielbasa from fridge and chop.

Heat skillet over medium-high heat, lower heat to medium and add oil.

Add onions, garlic, bell pepper, celery salt, pepper and kielbasa and cook for 7 - 10 min.

While kielbasa and vegetables are cooking, place bags of rice and water into a microwave safe bowl.

Cook on high for 5 - 7 min. or according to directions on package.

Open can of beans, drain and pour into the pan. Add tomatoes and chicken broth. 

Lower heat and let skillet simmer for 7 - 12 min. more or until done.

Remove rice bowl from microwave.

Cut bag of rice and pour into bowl.

Serve bean mixture along with the rice.

Serves 4.

Blame It On Mardi Gras Shrimp Creole™

You don't have to go to Mardi Gras to enjoy this recipe. 

1 - 1  1/2 lb. pre cooked shrimp

1 can organic diced tomatoes 

1/8 - 1/4 tsp. each: salt, pepper, Worcestershire sauce

1/4 c. dry white wine, or vermouth (optional)

2 - 3  T. each: olive oil, butter
1 each: medium onion, bell pepper chopped
2 - 3 celery stalks chopped
1 - 2 cloves crushed, chopped garlic
Pinch each: red pepper flakes, cayenne pepper

Seed, rinse and chop pepper. 

Rinse and chop celery, set aside

Peel onions and garlic. Crush and chop garlic, chop onions, set aside. 

Thaw shrimp if needed.

Heat saute pan over medium high heat, lower heat to medium, add oil and butter. Add onions, garlic, bell pepper, celery, pepper, half of salt, red pepper flakes. Cook for 5 - 8 minutes or until onions are tender. Add tomatoes, Worcestershire sauce, rest of the salt, cayenne pepper. Carefully add wine and cook for 6 - 10 minutes or until tomatoes are reduced slightly. 

Add shrimp and cook for 3 - 5 min more or until shrimp is heated. 

Serves 4- 6.