One of America’s Favorites – King Cake MONDAY
February 12, 2018 at 6:11 AM | Posted in One of America's Favorites | Leave a commentTags: Baking, cakes, Cooking, dessert, Food, King cake, Mardi Gras, New Orleans, One of America's Favorites, Pastry, recipes, Sweet Brioche Dough
Louisiana-style king cake. The baby figurine is seen in the middle of the roll.
A king cake (sometimes shown as kingcake, kings’ cake, king’s cake, or three kings cake) is a type of cake associated in a number of countries with the festival of Epiphany at the end of the Christmas season; in other places, it is associated with the pre-Lenten celebrations of Mardi Gras/Carnival.
What started out roughly 300 years ago as a dry French bread–type dough with sugar on top and a bean inside now comes in many varieties depending on the country. Some king cakes are made of a sweet brioche dough in the shape of a hollow circle with a glazed topping sprinkled with colored sugar. Hundreds of thousands of King Cakes are eaten in New Orleans during the Carnival season. In other countries, king cakes are made with a puff pastry, filled with one of several fillings (e.g., almond, apple, chocolate/pear, etc.), and have a small figurine hidden inside. The figurine changes from bakery to bakery and often represents a hit movie or other cultural icon.
The cake often has a small plastic baby (to represent the Baby Jesus) inside or underneath; and the person who gets the piece of cake with the trinket has various privileges and obligations.
In the southern United States, the tradition was brought to the area by Basque settlers in 1718. Originally, it was a cinnamon-filled bready cake eaten to celebrate Epiphany, but it is now associated with Carnival (also known as Mardi Gras). Celebrated across the Gulf Coast region from the Florida Panhandle to East Texas, King cake parties are documented back to the 18th century.
The king cake of the Louisiana tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted cinnamon roll-style dough. It may be topped with icing or sugar, which may be colored to show the traditional Mardi Gras colors of green, yellow, and purple. King cakes may also be filled with additional foodstuffs, the most common being cream cheese, praline, cinnamon, or strawberry. A so-called “Zulu King Cake” has chocolate icing with a coconut filling, because the Krewe of Zulu parade’s most celebrated throw is a coconut. Some bakers now offer king cakes for other holidays that immediately surround the Mardi Gras season, such as king cakes with green and red icing for Christmas, cakes with pink and red icing for Valentine’s Day, and cakes with green and white icing for St. Patrick’s Day. Others have gone a step further and produce specialty king cakes from the beginning of football season for Louisiana State University and New Orleans Saints tailgate parties, then for Halloween, then Thanksgiving—and do not cease until after Mardi Gras season, when they produce an Easter holiday king cake.
In the Southern culture, whoever finds the trinket must provide the next king cake or host the next Mardi Gras party.
Starting on Epiphany on January 6, residents begin holding parties especially dedicated to King Cake. King Cake parties bring families and community members together to celebrate the season of Mardi Gras, with its krewe parades and festivals. King Cake is so symbolic of the Mardi Gras celebration for residents it is believed that consuming King Cake outside of the Carnival season will result in rain on Mardi Gras day. The dessert’s “search for the baby,” the small figurine located inside the cake, is a fun way for residents of New Orleans to celebrate their Christian faith.
The dessert’s significance to the city was evident in the first Mardi Gras season (2006) after Hurricane Katrina: thousands of King Cake orders flooded bakeries both inside and outside of Louisiana, an example of how significant the dessert’s tradition is both inside and outside of the region.
Some sports teams around the area have also infused the tradition of the king cake baby into their teams. The Miami Marlins AAA minor league baseball affiliate, formerly known as the New Orleans Zephyrs, changed their name to the New Orleans Baby Cakes, starting in the 2017 season. The New Orleans Pelicans introduced the King Cake Baby as a second mascot during games around Mardi Gras, to accompany their main mascot, Pelican Pierre.
Traditional king cake baby
Traditionally, a small plastic or porcelain baby is hidden in the king cake. Originally, the baby was placed in the cake to symbolize baby Jesus. Fava beans were also used to represent Jesus.
Today, the baby symbolizes luck and prosperity to whoever finds it in his/her slice of cake. In some traditions, the finder of the baby is designated “king” or “queen” for the evening. That person is also responsible for purchasing next year’s cake, or for throwing the next Mardi Gras party.
Many bakers have recently been placing the baby outside of the cake, and leaving the hiding to the customer because there is a potential of customers choking on or swallowing the baby, and bakers want to stay clear of this liability.
There are many different recipes for king cake. However, the most common ones include: milk, butter, yeast, water, brown and white sugar, eggs, salt, nutmeg, flour and cinnamon. The frosting is typically made from confectioner’s sugar, water, lemon juice, and colored sugar crystals.
The colors of the king cake originally came from the Christian religion. The purple symbolizes justice, the green symbolizes faith, and the gold symbolizes power. The three colors honor the three kings who visited the Christ child (Jesus) on Epiphany, the 12th day after Christmas.
One of America’s Favorites – Beignet
February 27, 2017 at 6:16 AM | Posted in One of America's Favorites | Leave a commentTags: Baking, Beignet, Confectioners Sugar, Cooking, Food, Fritters, New Orleans, One of America's Favorites, Pastry, recipes
Potato beignet
Beignet (English pronunciation: /bɛnˈjeɪ/; French: [bɛɲɛ], literally bump), synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux pastry. Beignets may also be made from other types of dough, including yeast dough.
The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome, while the tradition of beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition. The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States, has the specific meaning of deep-fried choux pastry. Beignets can also be made with yeast pastry, which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape (in other words, they do not have the typical doughnut hole) filled with fruit or jam.
In Corsica, beignets made with chestnut flour (Beignets de farine de châtaigne) are known as fritelli.
Donuts (doughnuts) in Quebec and elsewhere in Canada are referred to as both Beigne and Beignet in French.
Beignets from Café du Monde in New Orleans
Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top. They are traditionally prepared right before consumption to be eaten fresh and hot. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. In the United States, beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to New Orleans in the 18th century by French colonists, from “the old mother country”, and became a large part of home-style Creole cooking, variations often including banana or plantain – popular fruits in the port city. Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar, coffee with chicory, and café au lait. Beignets were declared the official state doughnut of Louisiana in 1986.
Preparation
Ingredients used to prepare beignets traditionally include:
* lukewarm water
* granulated sugar
* evaporated milk
* bread flour
* shortening
* oil or lard, for deep-frying
* confectioners’ sugar
One of America’s Favorites – Muffuletta
May 5, 2014 at 5:46 AM | Posted in One of America's Favorites | Leave a commentTags: Bread, Cooking, Food, Garlic, Meat, Muffuletta, New Orleans, Olives, One of America's Favorites, Sandwich, Spices
Muffuletta
The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.
A muffuletta is a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to focaccia. Bread used for the Muffuletta is different from focaccia, however, in that it is a very light bread,the outside is crispy and the inside is soft. It also has no additional seasonings baked into it, aside from the sesame seeds. The bread is more like French bread, but a tad heavier.
A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold.
The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.
Olive salad is commercially produced for restaurants and for retail sale by vendors including the Boscoli Family, Rouses, Dorignacs, Franks, Roland Imported Foods, and Aunt Sally’s.
The traditional way to serve the sandwich at Central Grocery is cold, but many vendors will toast. This was mentioned in the PBS special Sandwiches That You Will Like.
Central Grocery, the originator of the muffuletta
The muffuletta sandwich has its origins at the Central Grocery in the French Quarter of New Orleans.
According to Marie Lupo Tusa, daughter of the Central Grocery’s founder, it was born when Sicilian farmers selling their produce at the nearby Farmers’ Market would come into her father’s grocery for lunch and order some salami, ham, cheese, olive salad, and either long braided Italian bread or a round muffuletta loaf. In typical Sicilian fashion they ate everything separately sitting on crates or barrels while precariously balancing their meals on their knees. Her father suggested cutting the bread and putting everything on it like a sandwich, even if it was not typical Sicilian fashion. The thicker braided Italian bread proved too hard to bite and the softer round muffuletta loaf won out. Shortly thereafter, farmers that came for lunch began merely asking for “muffulettas”.
The forms muffoletta and its iterations are modern Italianisms of the original Sicilian. Like many of the foreign-influenced terms found in New Orleans, pronunciation has evolved from a phonetic forebearer. The proprietors of Central Grocery pronounce the word “moo-foo-LET-ta, other locals “muff-uh-LOT-uh
Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice
December 28, 2013 at 6:46 PM | Posted in Butterball Smoked Turkey Sausage, chicken, Zatarain's | Leave a commentTags: Butterball Smoked Turkey Sausage, Canola, cook, New Orleans, Parmigiano-Reggiano, red bean and rice, Sausage, Zatarain
Today’s Menu: Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice
Another beautiful day out to be Dec. 28th, 50 degrees and sunny! Got the Hoveround Chair out and went around the street for a bit, good to get outdoors. My Mom is back at full strength and was able to get out herself for a while. For dinner tonight I prepared a Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice.
I used Perdue Perfect Portions Boneless, Skinless Chicken Breasts. I seasoned them with Sea Salt and Zatarain’s Creole Seasoning, also sprinkled a light coat of flour on them. I pan fried them in Canola Oil about a total of 10 minutes, turning them twice. The Creole Seasoning gave the Chicken a great flavor, spicy but not overpowering hot.
While the Chicken was frying I cut up 1 Butterball Smoked Turkey Sausage and lightly fried it in Extar Virgin Olive Oil. I didn’t fully get the Sausage done, I let them finish in the Zatarain’s Reduced Sodium Red Beans and Rice. To prepare the Red Beans and Rice I just used a 2 quart saucepan combined 3 1/4 cups water, 1 tablespoon of Blue Bonnet Light Stick Butter and Zatarain’s Red Beans and Rice. Stirred thoroughly and brought back to a boil. Kept stirring, reduced the heat, and added the Smoked Turkey Sausage covered and simmer over low heat for about 25 minutes. stirred occasionally to prevent sticking. Removed from the heat, let it stand for 5 minutes. stir and served. I made a bed of it on my plate and topped it with a sprinkle of fresh grated Parmesan Cheese and the Cajun Chicken Breast. Made one fine hearty dish! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Zatarain’s Reduced Sodium Red Beans and Rice
25% Less Sodium than our Original Red Beans & Rice
Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.
A New Orleans tradition since 1889. Serves 4. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, jazz it up with Zatarain’s!
Ingredients
Enriched parboiled long grain rice (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), whole (precooked) dehydrated red beans, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, dehydrated vegetables (onion, bell pepper), modified corn starch, garlic, yeast extract, spices, soy sauce (100% soybean), cayenne pepper, dextrose, natural smoke, caramel color, partially hydrogenated soybean
Directions
Stovetop: 1. in a 2 quart saucepan combine 3 1/4 cups water, 1 tablespoon butter or margarine (optional) and zatarain’s red beans and rice. stir thoroughly and bring to boil. 2. stir, reduce heat, cover and simmer over low heat for 25 minutes. stir occasionally to prevent sticking. 3. remove from heat, let stand 5 minutes. stir and serve. red beans and rice will be saucy. for a less saucy product reduce water by 1/4 cup. Microwave: 1. in a 1 1/2
Amount Per Serving % Daily Value
Calories: 230
Calories from Fat: 5
Total Fat: 0.5g 1%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 720mg 30%
Total Carb: 46g 15%
Dietary Fiber: 6g 24%
Sugar: less than 1g
Protein: 9g
Vitamin A: 4%
Vitamin C: 20%
Calcium: 4%
Iron: 15%
http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Red-Beans-Rice.aspx
Hardwood Smoked Turkey Sausage w/ Red Beans and Rice
October 1, 2013 at 5:21 PM | Posted in beans, Butterball Smoked Turkey Sausage, rice, Zatarain's | Leave a commentTags: Bell pepper, Frank's Red Hot Sauce, Garlic, Modified starch, New Orleans, NIACIN, Red Beans & Rice, Rice, Smoked Turkey Sausage, Zatarain
Today’s Menu: Hardwood Smoked Turkey Sausage w/ Red Beans and Rice
It was partly sunny out and a little higher temperature at 82 degrees. Spent part the afternoon at the doctor’s office, trying to get Dad healthy with the breathing being no better. At 92 years old though it’s tough. in the kitchen front, still wishing you could find more single serve of grocery items. I freeze what I can of the extra but you can only freeze so much and the rest is in the garbage, such a waste. Maybe one day they’ll have more options. For dinner tonight a Hardwood Smoked Turkey Sausage w/ Red Beans and Rice along with a slice of Whole Grain Bread.
i used my favorite Smoked Turkey Sausage, Butterball Hardwood Smoked Turkey Sausage. For me this is a perfect Smoked Turkey Sausage; fantastic flavor, great seasoning, and cooks up just right. To prepare it I pan fried it in a medium size skillet. Just sprayed the skillet with Pam and fried them on medium heat about 12 minutes, turning the sausages frequently until done. When done I sliced 1 1/2 of the two sausages up into quarter size pieces and set aside. Saved 1/2 of one of the sausages and I’m going to have it for lunch tomorrow.
Then for the Red Beans and Rice I used Zatarain’s New Orleans Style Reduced Sodium Red Beans and Rice. Esay way to have some excellent Red Beans and Rice, plus it’s Reduced Sodium. If you love Red Beans and Rice you’ll love this! To prepare; In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. Stir, reduce heat, cover and simmer over Low heat for 25 minutes. Stir occasionally to prevent sticking. Remove from heat and let stand 5 minutes. Stir and serve. Black Beans and Rice will be saucy. Before serving this I added the sliced Smoked Turkey Sausage and a few shakes of the Frank’s Red Hot Sauce, too good! I also had a couple of slices of Healthy Life Whole Grain Bread. One delicious meal! For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.
Zatarain’s Reduced Sodium Red Beans and Rice
25% Less sodium than our original Red Beans and Rice. Serves 4. A New Orleans tradition. Since 1889. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz it up with Zatarain’s! This product contains 720 mg of sodium per serving. Our original Red Beans & Rice contains 1200 mg sodium per serving.
Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.
Directions
Easy Stove Top: 1. In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. 2.Stir, reduce heat, cover and simmer over Low heat for 25 minutes. Stir occasionally to prevent sticking. 3. Remove from heat and let stand 5 minutes. Stir and serve. Black Beans and Rice will be saucy. For less saucy product reduce water by 1/4 cup. Microwave: 1. In a 1 1/2 quart microwave-safe casserole dish, combine 2 3/4 cups water, 2 tablespoons butter, margarine or olive oil and Zatarain’s Black Beans and Rice and stir thoroughly. 2. Cover and cook on High for 5 minutes, stir and reduce power to 60% and cook for approximately 18 minutes (cook time may differ depending on the power of the microwave oven.), stirring occasionally. 3. Remove, stir and allow to stand covered for 5 minutes before serving.
Ingredients:
ENRICHED LONG GRAIN PARBOILED RICE (RICE, IRON, NIACIN, THIAMINE MONONITRATE, FOLIC ACID), RED BEAN, ONION, ENRICHED WHEAT FLOUR (WHEAT & MALT BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, MODIFIED CORN STARCH, SOY SAUCE (HYDROLYZED SOY PROTEIN, CORN SYRUP SOLIDS, SALT), POTASSIUM CHLORIDE, RED & GREEN BELL PEPPERS, TORULA YEAST, YEAST EXTRACT, GARLIC, CARAMEL COLOR, SPICES (INCLUDING RED PEPPER), AND NATURAL AND ARTIFICIAL FLAVOR (INCLUDING HICKORY SMOKED SALT).
Nutrition Facts
Serving Size: about 1/3 cup (65g) = 1 cup prepared
Servings Per Container: about 3.5
Amount Per Serving % Daily Value
Calories: 230
Calories from Fat: 5
Total Fat: 0.5g 1%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 720mg 30%
Total Carb: 46g 15%
Dietary Fiber: 6g 24%
Sugar: less than 1g
Protein: 9g
Vitamin A: 4%
Vitamin C: 20%
Calcium: 4%
Iron: 15%
http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Red-Beans-Rice.aspx
Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough Bread
September 10, 2013 at 6:01 PM | Posted in rice, shrimp, spices and herbs, Zatarain's | 2 CommentsTags: Bell pepper, Jambalaya, Monosodium Glutamate, New Orleans, Olive oil, Sausage, Turkey, Zatarain
Today’s Menu: Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough Bread
It’s amazing how you take things for granted until it’s taken away from you. Early this morning there was a water main leak here in the park. We had no water from around 7:00 this morning till about 3:00 this afternoon. Which wasn’t a long time but if you weren’t prepared or warned about it, it was forever! Had an eye appointment, no changes which is a good thing. For dinner one hearty dish, Shrimp and Smoked Turkey Sausage Jambalaya w/ Baked Sour Dough Bread! I’ll be making sure there’s extra boxes of this in the pantry, everyone loved it.
I used Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium) for my base for the Jambalaya. I use Zatarain’s Products whenever I can, love the flavor and seasoning of all their products. To prepare it I just followed the easy instructions on the box. Mixed 2 1/2 cups of Water and 2 tablespoons of Extra Virgin Olive Oil, and brought it to a boil. Added the Zatarain’s Jambalaya Mix and my Butterball Hardwood Smoked Turkey Sausage, I had sliced the Sausage into smaller pieces before adding. Returned it to a boil, and then reduced the heat to low. Covered and simmered for about 25 minutes till most of the moisture had been absorbed. With 10 minutes left I added my Jumbo Shrimp, till fully cooked and turned pink. Removed it from the heat and let it rest for about 5 minutes before I served it. The Smoked Turkey Sausage and Jumbo Shrimp made a fantastic pairing with the Jambalaya Mix! I added a couple of shakes of Frank’s Red Hot Sauce to the mix also, nothing like a little heat to liven things up! This makes one delicious dish.
I also had a half loaf of Sour Dough Bread that I baked. For dessert a bowl of some fresh sliced South Carolina Peaches, LOVE these!
Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium)
Reduced Sodium Jambalaya Mix
Authentic New Orleans flavor with 25% less sodium than the original.
* This Easy-to-Prepare Dinner Mix Has Just The Right Blend of Ingredients For A Great-Tasting, Authentic New Orleans Style Meal. Zatarain’s Has Been The Leader In Authentic New Orleans Style Food Since 1889. So When You Want Great Flavor, Jazz It Up With Zatarain’s!
* Zatarain’s, New Orleans, La 70114. Comments Or Questions? Call 1-877-837-3796 Or Visit Us Online At Www.Zatarain.Com For Great Recipe Ideas and Product Information.
* A New Orleans Tradition Since 1889
* 25% Less Sodium Than Our Original Jambalaya Mix
* Add Meat to Make A Complete Meal
* Serves 6
Ingredients;
Enriched Long Grain Parboiled Rice (Iron Phosphate, Niacin, Thiamine Mononitrate and Folic Acid), Dehydrated Vegetables (Onion, Bell Pepper), Salt, Yeast Extract, Soy Sauce (100% Soybean), Dextrose, Thiamine Hydrochloride, Soybean Oil (Tbhq Added As A Preservative), Paprika, Potassium Chloride, Garlic, Spices, Monosodium Glutamate, Chili Powder, Caramel Color, Silicon Dioxide (Flow Agent).
Amount Per Serving % Daily Value
Calories: 130
Calories from Fat: 0
Total Fat: 0 0%
Saturated Fat: 0 0%
Cholesterol: 0mg 0%
Sodium: 360mg 15%
Total Carb: 29g 10%
Dietary Fiber: <1g 4%
Sugar: 0g
Protein: 3g
http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Jambalaya.aspx
New Orleans Style Shrimp Scampi w/ Whole Grain Bread
July 10, 2013 at 5:19 PM | Posted in pasta, shrimp, Zatarain's | 1 CommentTags: Carbohydrate, cook, New Orleans, Old Bay Seasoning, Pasta, Serving size, Shrimp, Zatarain
Today’s Menu: New Orleans Style Shrimp Scampi w/ Whole Grain Bread
The weather has been miserable today! The humidity is just stifling. Then on top of that we have a storm headed our way and they’ve already issued flash flood warnings for the Tri – State area here, hopefully the storm will break up before it gets here. Anyway for dinner I prepared New Orleans Style Shrimp Scampi w/ Whole Grain Bread.
I used Zatarain’s New Orleans Style Scampi Pasta Dinner Mix. You can add Chicken, Pork, or Shrimp, but I always go with the Shrimp 
but I think some Blackened Chicken would be great with this also! I used the Kroger Brand Jumbo size Shelled and Tailless Shrimp. I boiled the Shrimp for about 3 minutes and seasoned it with Old Bay Seasoning. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out delicious! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 110 calories and 21 carbs. The added Shrimp was 120 calories and 0 carbs. i also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
Zatarain’s New Orleans Style Scampi Pasta Dinner Mix
Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.
Product Details
Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.
Directions
All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.
Nutrition Facts
Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 110
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%
http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx
Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi
March 25, 2013 at 5:27 PM | Posted in Aunt Millie's, shrimp, Zatarain's | Leave a commentTags: cook, New Orleans, Pasta, Sea salt, Shrimp, Tostito, Zatarain, Zatarain’s New Orleans Style Pasta Dinner
Today’s Menu: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Whole Grain Bread
Rummaging around the freezer last night I found a bag of Kroger Brand Jumbo Shrimp. So for dinner I prepared Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Light Whole Grain Bread.
Using Zatarain’s New Orleans Style Pasta Dinner you can add Chicken, Pork, or Shrimp, but I always go with the Shrimp but I think some Blackened Chicken would be great with this also! I used the Jumbo size Shelled and Tailless Shrimp. I lightly heated the Shrimp for about 3 minutes per side and seasoned them with some Sea Salt, Ground Black Pepper and Zatarains Creole Seasoning. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 110 calories and 21 carbs. The added Shrimp was 120 calories and 0 carbs. I also had a couple of slices of Aunt Millie’s Light Whole Grain Bread. For a dessert/snack later some Tostito‘s Whole Grain Scoops along with Newman’s Own black Bean and Corn Salsa, which is my new favorite Salsa of choice.
Zatarain’s New Orleans Style Scampi Pasta Dinner Mix
Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.
Product Details
Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.
Directions
All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.
Nutrition Facts
Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 110
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%
http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx
Leftovers: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi
February 1, 2013 at 6:23 PM | Posted in shrimp, Zatarain's | Leave a commentTags: cook, Microwave oven, New Orleans, Ohio, Serving size, Shrimp, Walmart, Zatarain
Today’s Menu: Leftovers: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Hawaiian Style Rolls
My plan was to hit the market after breakfast but the weather delayed that up for me. It snowed only about 1″ but the wind was so bad that it was freezing it on the roads as soon as it the road. So needless to say we some of the World’s worst drivers in Ohio and if it snows or heavy rain you drive at your own risk! So I waited until the afternoon when the roads cleared up a bit and it was safer for a guy with one leg walking from the parking lot to the store. I went to Walmart and was lucky to find a spot to park and grab an electric cart go shop in. We are due for a larger snow along with some bitter cold weather over the weekend so as usual when snow is mentioned in our forecast everyone panics and hits the grocery store to stock up! This area here in Ohio is so funny to watch people panic just at the mention of SNOW!! Well anyway it me a while but I finally got back from shopping and just wasn’t in the mood to put a lot of effort into cooking tonight so it was leftovers to the rescue! So for dinner I warmed up the leftover Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi from last night’s dinner. It was just as good the second time around, thank goodness for leftovers! For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip free.
Zatarain’s New Orleans Style Scampi Pasta Dinner Mix
Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or 
shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.
Product Details
Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.
Directions
All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.
Nutrition Facts
Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 110
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%
http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx
Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w….
January 31, 2013 at 6:31 PM | Posted in pasta, shrimp, Zatarain's | 1 CommentTags: cook, Home, New Orleans, Pasta, Serving size, Shrimp, Tostito, Zatarain
Today’s Menu: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Hawaiian Style Rolls
Well everyone is feeling back to normal. The stomach virus ran its course and my parents are a lot better. I had been wanting some Shrimp and what better way to prepare them than by using them in Zatarain’s New Orleans Style Pasta Dinner Mix. The easy and delicious way to prepare Shrimp Scampi. So for dinner I prepared Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Hawaiian Style Rolls.
You can add Chicken, Pork, or Shrimp, but I always go with the Shrimp but I think some Blackened Chicken would be great with this also! I used the Jumbo size Shelled and Tailless Shrimp. I boiled the Shrimp for about 4 minutes and seasoned it with Old Bay Seasoning. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 110 calories and 21 carbs. The added Shrimp was 120 calories and 0 carbs. I also had a couple of Aunt Millie’s Hawaiian Style Rolls left in the freezer that I baked to go with my Scampi. For a dessert/snack later some Tostito‘s Whole Grain Scoops along with Newman’s own black Bean and Corn Salsa, which is my new Salsa of choice.
Zatarain’s New Orleans Style Scampi Pasta Dinner Mix
Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.
Product Details
Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.
Directions
All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.
Nutrition Facts
Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 110
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%
http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx
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