Zatarain's Andouille Dirty Rice Lettuce Wraps

I promised a follow-up recipe for the Andouille Dirty Rice which was posted earlier.  Lettuce wraps are a healthy addition to this dish. Plus, it's fun to "play with your food" and let everyone at the dinner table spoon the filling into their own lettuce leaves.  I hope you enjoy this one. 

Follow this link and prepare the filling as directed.  Fill curly leaf lettuce leaves, top with chopped parsley or thinly sliced green onions, add hot sauce if you'd like, and enjoy!  It's really that simple.

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 website owner 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 Andouille Dirty Rice à la Lolly

I added an "à la" to the title of this blog post because I definitely made this one my own.  While this recipe is delicious as is, watch for a follow-up blog post to learn another unique way to serve the dish!

But for now, let me share how I made this batch!

1 T. olive oil 

1  (14 oz.) Zatarain's® Andouille Sausage, diced

1 small yellow onion, diced

1 /2 cup diced green bell pepper 

1 rib celery, diced

1 box Zatarain's® Dirty Rice Dinner Mix 

2 1/2 cups water

Add the olive oil to a 3 - 4 cup Dutch oven over medium heat.  Saute' andouille sausage for 5 - 7 minutes, stirring frequently, and allow the sausage to brown.   

Next, add the onion, bell pepper, and celery ("the trinity") to the pot.  Continue cooking until the vegetables have softened.

Add the Dirty Rice Mix and water to the sausage/vegetable mixture and stir to combine. Bring to a boil and then reduce the heat to a simmer and cover the Dutch oven.  Simmer for 25 minutes and remove from heat.  Let rest 5 minutes and then fluff the rice with a fork.  

If desired, garnish with chopped parsley or thinly sliced green onions.  Serve immediately.  Don't forget the hot sauce!

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 website owner 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.

Around Lolly's Sideboard: More Snowmen!

 This one is for all those who love BLUE!  The plates were purchased at Hobby Lobby a few years ago.  The snowmen sleds were an E-bay auction win.  Aren't they cute?

My daughter gave me these cobalt blue goblets.  They're perfect for these plates.

These three pitchers are some of my favorites in my collection. They were made in France and I have found these at three separate locations over the years.  I'm always on the lookout for more of them.  I love them!

I hope you liked this sideboard display.  Believe it or not, there's at least one more that will feature snowmen!

Zatarain's Cajun Sausage Chili with Red Beans and Rice

I'm very excited to be able to partner with Zatarain's to share some of their recipes along with those I am developing here in my own kitchen. Today, I made a delicious pot of chili with a mix of ground pork and Zatarain's Cajun Smoked Sausage.

The "secret ingredient" for this recipe is the addition of Zatarain's Red Beans and Rice Mix. Give this one a try next time you're craving chili.  I believe you'll love it as much as we did.  

2 T. olive oil, divided

1 lb. ground pork

1 (14 oz.) package Zatarain's Cajun Smoked Sausage, cut in half lengthwise and then sliced into 1/2" pieces

1 large yellow onion, chopped

3 ribs celery, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 T. minced garlic

2 (14.5 oz.) cans petite diced tomatoes, undrained

1-quart chicken stock

2 bay leaves

1 t. chili powder

1 t. Zatarain's Creole seasoning

1 box Zatarain's Red Beans and Rice

salt/pepper to taste

Garnish:  thinly sliced green onion, finely shredded Cheddar cheese, sour cream, hot sauce

In a large cast-iron skillet, add 1 T. olive oil over medium-high heat. Brown ground pork, breaking it up with a wooden spoon.

While pork browns, in a large Dutch oven (at least 5 - 6 quart size), add 1 T. olive oil over medium heat. Add onions, celery, bell peppers, and garlic. Cook, stirring frequently, and allow vegetables to begin to soften, but not brown.

When pork is cooked through, add to the Dutch oven with the vegetables. In the cast-iron skillet, add the cubed Cajun sausage and cook, frequently stirring, until it is browned. Remove from heat and using a slotted spoon, add it to the Dutch oven as well.

Add tomatoes, chicken stock, bay leaves, and seasonings.  Bring to a boil. Add the boxed red beans and rice and stir to combine. Lower heat to a simmer and cover. Stir occasionally to keep from sticking. 

Let chili simmer to 2o-25 minutes until rice is cooked. Add additional chicken stock if you like a "soupier" chili. Remove bay leaves from the pot before serving. Taste and adjust seasonings if needed.

Garnish with suggested toppings.

I baked a box of Zatarain's Cheddar Jalapeno Cornbread to serve alongside.  Delicious!

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 website owner 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.

 

Mushroom Bacon Tart

 

It was a cold and dreary day.  A day you just want comfort food. This was exactly what we needed on a day such as this.

4 slices bacon, chopped

12 oz. assorted fresh mushrooms, sliced

1 cup thinly sliced onions

4 cloves garlic, minced

1/4 t. kosher salt

1/4 t. ground black pepper

1 (14.1 oz.) package refrigerated pie crusts

1 (5.2 oz.) package spreadable garlic and herb cheese (I used Boursin Garlic & Fine Herbs Cheese)

1 egg

Garnish:  sliced green onions

In a large cast-iron skillet, cook bacon over medium heat until crisp, 5 - 7 minutes.  Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 T. drippings in the skillet.

Add mushrooms, green onion, garlic, salt, and pepper to dripping skillet; cook, stirring until mushrooms are browned 5 - 7 minutes.  Remove from heat; let cool.

Preheat oven to 425 degrees F.  

On a lightly floured large piece of parchment paper, unroll piecrusts, and stack together; roll crusts to a 14-inch circle.  Spread cheese onto crust, leaving a 2-inch border on all sides.  Spread mushroom mixture and three-fourths of bacon onto the cheese.

Fold excess dough over mushroom mixture (dough will not fully cover mushrooms).  In a small bowl, beat egg; brush onto edges of the crust.  Transfer tart on parchment to a 14-inch round cast-iron baking sheet.

Bake until crust is golden brown, 15 to 18 minutes.  Top with remaining bacon; let stand for 5 minutes before serving. Garnish with green onion, if desired.

From Southern Cast Iron Magazine Jan/Feb 2021

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 website owner 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.

Balsamic Glazed Steak Tips and Mushrooms

 

With beef prices rising, it's still possible to enjoy a steak meal at home without breaking your budget. By purchasing a 1 - 1 1/2 lb. steak, cubing it up, and cooking with mushrooms and onions, you can feed a family!

1 1/2 lb. top sirloin steak, cut into 2 - 3 inch pieces

1/4 cup soy sauce

2 T. balsamic vinegar

2 T. minced garlic

1 T. grated fresh ginger

1 t. kosher salt, divided

1/4 t. ground black pepper

2 T. olive oil

4 T. unsalted butter, divided

1 medium red onion, cut into wedges

1 lb. fresh shiitake mushrooms, stemmed and quartered

1 T. chopped fresh cilantro

In a heavy-duty resealable plastic bag, combine steak, soy sauce, vinegar, garlic, ginger, 1/2 t. salt, and pepper.  Seal bag, turning to combine.  Refrigerate for at least 1 hour or up to 4 hours.

Remove steak from bag, reserving marinade.  Pat steak dry with paper towels.

In a 12-inch cast-iron skillet, heat oil over medium-high heat.  Add steak to skillet in a single layer, cook until browned, 2 - 3 minutes per side.  Remove steak from skillet.

Melt 2 T. butter in the skillet over medium heat.  Add onions, mushrooms, and the remaining 1/2 t. salt; cook, stirring occasionally, until mushrooms are browned and onion is softened, 5 - 7 minutes.  Stir in reserved marinade; boil 1 - 2 minutes.  Stir in the remaining 2 T. butter, cilantro, and steak; cook, stirring frequently until butter is melted and steak is heated through.  Serve immediately.

From Southern Cast Iron Magazine Jan/Feb 2021

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 website owner 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.

Everything Spice Roasted Cauliflower

 

If you think you don't like cauliflower, I ask you to give this recipe a try. A quick steam, then a roast with everything bagel seasoning transforms a sometimes boring vegetable into a delicious side dish!

2 t. kosher salt

1 large head cauliflower

2 T. unmelted butter, melted

1/4 t. garlic salt

1/2 cup mayonnaise

3 T. everything bagel seasoning

1 t. crushed red pepper

Fill an 8 - 10 inch cast iron skillet with 1/2 inch water; add salt, and bring to a boil over medium-high heat.  Add cauliflower, stem side down; cover skillet with foil.  Cook until cauliflower is just tender, about 8 minutes.  Let cauliflower drain and cool, stem side down, on a wire rack for 15 minutes.  Wipe skillet dry.

Preheat oven to 425 degrees F.

In a small bowl, stir together butter and garlic salt.  Slowly drizzle butter mixture into center of cauliflower.  Place whole cauliflower, stem side down, in the same skillet.  Spread mayonnaise all over cauliflower; sprinkle everything seasoning and red pepper all over the cauliflower.

Bake for 30 minutes.  Rotate skillet in oven; bake until golden brown and a knife inserted in center of cauliflower comes out easily, 5 - 8 minutes more.

From Southern Cast Iron Magazine Jan/Feb 2021

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 website owner 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.

Around Lolly's Sideboard: Snowmen and Polka Dots

 

Now that January is here, it's time for SNOWMEN to invade my kitchen.  I have several sets of dishes with different snowmen and snowwomen motifs.  I hope you enjoy them as much as I do.

These luncheon/salad sized plates were purchased at Hobby Lobby many years ago.  

The set also includes a cookie jar and salt and pepper shakers.

I added blue and white candle holders with a snowflake motif along with some cuddly Beanie Baby Polar Bears for the top shelf.

These two cute wooden sleds were an online auction win.

I placed a Ms. Snowman Beanie Baby with two of my favorite snowmen mugs for the bottom level.  These are extra-large mugs that are perfect for hot chocolate.  I filled large clear vases with blue and silver ornaments and filled in the empty space with acrylic "ice" crystals.

Keep a watch on the blog because more snowmen are coming in the days ahead!  Happy New Year!