Embarrassingly Easy Corn Dip

This is one of those “non-recipe” recipes. It’s the perfect dip or appetizer when you need to throw something together that takes minimal effort and is always a crowd pleaser. Especially great for this time of year at the lake or any cookout.

Embarrassingly Easy Corn Dip

1 container of French Onion Dip from refrigerated section of the grocery

1 can of Rotel tomatoes

1 can of Mexi-corn*

1 can of white shoepeg corn*

*You can easily substitute two of either type of corn but I’ve found that I like the spice from the mexi-corn and the sweetness and texture of the shoepeg so I do one of each.

Drain and rinse corn and partially drain rotel (drained about 70%, if that makes any sense).

Combine in medium size bowl with French onion dip.

Refrigerate for several hours or overnight. Keeps for several days in air tight container, in the fridge.

Serve with Fritos Scoops. Per Ina, “How easy is that?” … While she would not approve of this recipe, we hope you do! Enjoy!

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Friday Favorites – Summer Essentials

1. Cynthia Cazort Collins Ponchos and Tunics – These babies are absolute perfection for summer time!! Their Turkish Towel seen in above picture is so thick, soft and luxurious it doubles as beach towel and a perfect tunic cover up.

Her black cotton and linen blend poncho is a best seller and my go-to, light weight, cover up that’s way too easy to pack for any and every trip to the beach or the pool. They are available online or at shops like H. Audrey in Nashville, By George in Austin and Pied Nu in New Orleans.  http://cynthiacazortcollins.com/pocket-ponchos/poncho-black 

This poncho was even included in the Billboard Awards swag bags for all female nominees!

2. Josie Maran Argan Liquid Gold Self Tabning Oil in Tahitian Orchid – Current favorite self tanner on the market. It is as natural as a sunless tanner can get formulated without any parabens, sulfates or phalates.  Many thanks to my friend Anna for introducing me to this product! Follow the directions and use the mit for easy application. In addition to Argan oil it contains coconut water and aloe making it moisturizing as becomes the most perfect (i.e. not orange) color! One bottle will last you all season and for $38 it’s about the same price as one spray tan, completely worth it.

http://m.sephora.com/product/P395245

3. Beautycounter Protect Stick Sunscreen – I’ve talked about this product several times but I can’t get enough of it – truly a necessity in my home. This little stick lives in my purse year round, but gets extra use while the sun is shining. It is a safe, zinc based sunscreen that goes on clear without leaving the usual white, zinc residue. It is great for every member of your family and for face or body. It has an almost sweet smell so kids really love it too. 

http://www.beautycounter.com/carolineclark

4. Krewe du Optic, Franklin Sunglasses – I’m obsessed with this New Orleans based brand of sunnies. Once you’re on the lookout for them you will see them everywhere – Gigi has multiple pairs and dons them often, Selena, Allesandra and Reese are big fans too! I picked up mine from their flagship store on Royal in the French Quarter, but you can grab them from local retailers and their website as well. Besides the Franklin my favorite styles are the St. Louis, Julia and  CL-10.

http://www.kreweduoptic.com/

Spa Day selfie wearing Franklin sunglasses, Cynthia Cazort Collins navy Turkish towel cover up and Beautycounter stick sunscreen.

Creole Crawfish Pasta

Last weekend we had friends over for crawfish on Saturday afternoon, we put the leftovers on ice in a cooler then I peeled them on Sunday morning. I would advise peeling them while you have everything out and “crawfishy,” recruit a peeling helper by simply offering them an additional beer and turning this music up, this usually does the trick. Put the crawfish tails in a ziplock in the fridge to be used for the best leftovers ever.  

 

Grant found a similar recipe in Square Table that he requested for our crawfish tails. I tweaked it to make Creole Crawfish Pasta. Normally I can’t let myself make creamy pastas but justified this one and it was worth it! The perfect Sunday supper.

Creole Crawfish Pasta

Serves 4-6

Ingredients:

1 Onion, diced

1 Yellow Pepper, diced

3 cloves of Garlic, minced

4-6 Green onions, chopped 

Pint of cherry Tomatoes, quartered

2 Tbs. Butter

1 1/2 c heavy cream

1 tsp Paprika

1/2 tsp Tony Chachere’s Original Creole Seasoning

Crawfish Tails, approximately two cups after shells are removed.

Pasta of your choice (we used angel hair because it’s what we had in the pantry)

Directions:

Put water for pasta on to bring to boil. 

In a separate skillet melt butter and add onion and pepper. Sauté until softened, about 7 minutes.

Add in garlic, crawfish, and tomatoes, combine.

Add heavy cream next add Tony’s, paprika, and green onions.

Reduce sauce, while simmering and reducing, add pasta to boiling water and follow directions on box.

Once pasta is al dente plate and top with the crawfish sauce.

Add additional green onions for garnish.

Enjoy     

   
   

Coconut Macaroon Easter Nests

I’m going to my in laws for Easter and wanted to make a festive and easy treat to take for the weekend. Julia and I brainstormed for a bit and decided upon coconut macroons. These were quick, easy, and inexpensive plus gluten and dairy free to boot! (If you need completely dairy free just substitute the chocolate eggs for jelly beans)

♥Hippity Hoppity Easter’s On It’s Way♥

 

Coconut Macaroon Nests

-4 c sweetened shredded coconut

-4 egg whites

-1/2 c sugar

-1/2 tsp vanilla extract

-1/4 tsp almond extract

-parchment or non-stick spray

-Cadbury mini eggs for decoration

Preheat your oven to 350º and toast the coconut on a baking sheet for 5-7 minutes or until very slightly golden. Let the coconut cool while you prepare your egg whites.  Whisk them for 1-2 minutes or until frothy; then add the sugar and vanilla and almond extracts and whisk until the sugar is completely dissolved, about 5 more minutes.

Place parchment or cooking spray (we used coconut oil spray) on your baking sheet and then spoon the coconut mixture on using about 2 tablespoons per nest.  Don’t worry too much about the shape of them now–we’ll take care of that later!  Bake them for 8 minutes and then remove from the oven.  At this point, use a spoon or your fingers to first form the clumps into little circles and then press in an indention for the nests.  Return it to the oven and bake for another 10-15 minutes or until the coconut is nicely toasted.  Remove them from the oven and let them cool completely before decorating with the chocolate eggs.  Enjoy!

      

   

Chocolate Chip Peanut Butter Cookies

My husband just came home from the grocery store having picked up just one item:  peanut butter.  I instantly knew what he was thinking:  peanut butter cookies please!  There is absolutely no way to turn down a request like this.  I mean, it doesn’t get better than gluten and dairy free chocolate chip peanut butter cookies!

I am fully aware that most gluten free products just aren’t as good as the real thing, but these cookies are the exception.  They are a gift from God.

Chocolate Chip Peanut Butter Cookies

-1 16 oz jar of creamy peanut butter

-2 eggs

-1 c white sugar

-1 c brown sugar

-2 tsp baking soda

-1/2 tsp salt

-1 c mini chocolate chips (dairy free and gluten free if need be)

Step 1.  Add the first 6 ingredients to a bowl and stir until well combined.

Step 2.  Next add the chocolate chips and stir.

Step 3.  Place tablespoon balls of cookie dough on an un-greased baking sheet and bake at 350º for 9-12 minutes.  Don’t try to take the cookies off the baking sheet until they are completely cool-they will essentially turn to mush if you try.

Step 4.  Once cooled, try to resist immediately making a second batch.  Enjoy!