Slow Cooker Roast Beef with Onions and Carrots

Another rainy, cold, dreary day here in North Alabama. I knew this would be a day I would be late getting home this afternoon, so it was the perfect day for a slow cooker meal.

Literally, 10 minutes of prep work early this morning before leaving for work, and the main portion of the meal was ready when I walked through the door tonight.

1 beef roast (4 - 4 1/2 lbs.)

Freshly ground black pepper

1 T. freshly chopped garlic

2 bay leaves

1 T. Better than Bouillon (beef flavor)

1 yellow onion, halved and then sliced

3 cups baby carrots

4 cups water

Spray a slow cooker with non-stick spray.  Liberally season the roast with the black pepper and place into the slow cooker.  

Add garlic and bay leaves.  The bouillon will have salt, so no additional salt is needed while the roast cooks. Add the salt to the water and stir to combine. 

Layer the onions and carrots on top of the roast.  Slowly pour in the water/bouillon.

Cover and set the slow cooker to high for 6 hours.  My cooker will automatically reduce the heat to low.  The longer the roast cooks, the more tender it will be.

When ready to serve, taste, and add salt if needed.  Remove bay leaves before serving.  

Serve over mashed potatoes or rice.  

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Bread Pudding with Root Beer Caramel Sauce

It's almost impossible to dine in a restaurant in New Orleans and not see bread pudding on the menu. French bread quickly goes stale. This dessert is an excellent way to keep from having that goodness go to waste.  

1 loaf stale French bread, cut into 1-inch cubes

1 1/2 sticks butter, melted

2 cups sugar

3 T. vanilla extract

Pinch of ground nutmeg

7 eggs, beaten

2 T. brandy

2 cups milk

1/4 cup coarsely chopped pecans

1/4 cup raisins

Grease an 8 x 10 baking dish and place bread cubes into the bottom. In a large mixing bowl, combine the next seven ingredients. Mix in the pecans. Allow the bread mixture to soak for at least 15 minutes, pressing down on the bread occasionally.

Preheat the oven to 350°F. Sprinkle the raisins on top of the bread pudding and bake until golden and puffed, about 45 minutes. Serve with the Root Beer Caramel Sauce and a dusting of powdered sugar, if desired.

Root Beer Caramel Sauce

1 cup dark brown sugar

1 T. Zatarain's ® Root Beer Concentrate

1/2 cup heavy cream

2 T. butter

1/4 t. cinnamon

Combine the brown sugar and root beer concentrate in a saucepot over medium-high heat. Cook, frequently stirring until the sugar is melted. Reduce the heat to medium and gradually whisk in the heavy cream and cook until reduced and thickened, about 10 minutes. Add the butter and cinnamon and cook until heated through.  

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

King Cake Cupcakes

Instead of a traditional King Cake, these cupcakes are sure to be a hit with the kids in attendance. Traditionally, the "baby" is hidden in the cake. The guest who receives the baby is required to purchase the next King Cake!

1 1/4 cups cake flour

1 1/2 t. baking powder

1/8 t. salt

1 stick butter, softened

3/4 cup granulated sugar

1 t. vanilla extract

2 eggs

3/4 cup milk

For the Frosting:

8 o. cream cheese, softened 

1/2 stick butter, softened

1/2 cup confectioners' sugar

1/4 t. Zatarain's ® Root Beer Concentrate

Preheat oven to 350°F. For the Cupcakes, mix flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter in a large bowl with electric mixer on medium speed 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on medium-low speed just until mixed. Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 12 to 14 minutes or until a toothpick inserted into a cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese and butter in a large bowl with electric mixer on medium speed until smooth. Add confectioners' sugar and Root Beer Concentrate; beat until fluffy. Set aside.

Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through the bottom of the cupcake. Spread a small amount of Frosting into each cupcake. Pipe remaining frosting onto each cupcake. Sprinkle with purple, green, and gold sugar, if desired.

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Zatarain's Fried Catfish and Creole Mustard Slaw

Who doesn't love crispy fried fish? The Creole mustard gives a zip of flavor, and the dry batter provides a delicious crispy coating. 

Vegetable oil, for frying

1/2 cup milk

1 1/2 T. Zatarain's ® Creole Mustard

Juice of 1/2 lemon

1 1/2 lbs. catfish fillets

3/4 cups Zatarain's ® Fish Fri Crispy Cajun

Ground black pepper

Zatarain's ® Cajun Hot Sauce

Pour oil into a deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.

Mix milk, Creole mustard, and lemon juice in a shallow dish. Dip fish into the mustard mixture, then coat with Fish-Fri. Carefully add to hot oil, a few pieces at a time.

Fry 4 -6 minutes until golden brown. Drain on paper towels. Sprinkle with black pepper just before serving. Serve with hot sauce and lemon slices, if desired.

Creamy Creole Slaw

I love to experiment with different versions of coleslaw. It's almost a requirement to have slaw as the side dish for catfish. This recipe incorporates the same flavor profile that is used to season the catfish. 

2/3 cup mayonnaise

2 T. sugar

1 T. vinegar

2 t. Zatarain's ® Creole Mustard

1/2 t. French's Classic Worcestershire Sauce

1/4 t. Zatarain's ® Creole Seasoning

1 dash Zatarain's ® Cajun Hot Sauce

1 package (14 ounces) shredded coleslaw mix

1 green onion, thinly sliced

Mix mayonnaise, sugar, vinegar, Creole mustard, Worcestershire sauce, Creole seasoning, and hot sauce in a large bowl. Add coleslaw mix; toss to coat thoroughly. Cover.

Refrigerate 1 hour or until ready to serve. Stir before serving. Sprinkle with green onion.

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Zatarain's Sausage Gumbo with Creole Mustard Potato Salad

There are many versions of gumbo with either chicken, sausage, or seafood as the primary proteins. Gumbo contains ingredients and culinary practices of several cultures, including African, French, Spanish, German, and Native Americans. Okra is sometimes added as a thickener. By using Zatarain's Gumbo Mix as the base, you'll save time, and, of course, you can add your fresh ingredients to make it homemade. Here's my recipe.

Six cups water

1 box Zatarain's ® Gumbo Mix

1 lb. Zatarain's ® Andouille Sausage, sliced into 1/2" pieces

1 yellow onion, chopped

1 green bell pepper, seeded and chopped

3 ribs celery

4 cups sliced fresh or frozen okra

chopped parsley for garnish

Mix the water and gumbo mix in a 5-quart Dutch oven. Bring to a boil and reduce the heat to low.

While the liquid comes to a boil, add sausage and vegetables to a large skillet over medium-high heat. Cook, frequently stirring until sausage is browned and vegetables have begun to soften about 5 - 7 minutes. Add to the simmering liquid in the Dutch oven. 

Cover and simmer for 25 minutes until the rice is tender. Halfway through the cooking time, add the okra. 

Ladle into bowls and garnish with chopped parsley. Many people in Louisiana enjoy potato salad served alongside their gumbo.

Creole Mustard Potato Salad

If you like your potato salad with a big mustard flavor, you will enjoy this version. The use of Yukon Gold potatoes lends a gorgeous golden color to this salad.

3 lbs. Yukon Gold potatoes, cut into large cubes, simmered in salted water until tender and drained

3 boiled eggs, roughly chopped

1/2 cup mayonnaise

1/4 cup (or more!) Zatarain's ® Creole Mustard

1/4 cup chopped red bell pepper

1/4 cup dill or sweet pickle relish

chopped parsley for garnish

In a large bowl, whisk together mayonnaise and mustard. Stir in bell pepper and pickle relish until well combined.

Fold in potato cubes and chopped boiled eggs. Taste to determine if you need to add a little salt. The mayo, mustard, and pickles will ALL contain salt.

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.