Wednesday, August 11, 2010

Hot Water, Butter and Corn on the Cob

How to Instantly Butter Corn on the Cob

TIP: The next time you prepare corn on the cob try this out for convenience:

In a tall glass of hot water, or a bowl of hot water whose sides are sufficiently deep enough to submerge an entire ear of corn, stir-in and dissolve about 1/2 tsp of salt. Next, add melted butter to the glass or bowl of hot water. Butter will always float on top of water so when you immerse each ear of corn into the glass (or bowl) and remove it, all the kernels will be buttered evenly, salted and ready to eat.

Pretty easy, huh?

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Sunday, August 08, 2010

Creamy Chicken and Oysters Stew

A Hearty and Delicious Stew in 15 Minutes - Serves 4


  • 1 pint Borden's Half 'n Half (milk/cream)
  • 1 (8 oz.) can oysters (save liquid)
  • 1 (14.75 oz.) Campbell's Creamy Chicken Soup - condensed
  • 1/2 cup chopped green onions
  • 2 Tbs freshly minced onions
  • 2 Tbs butter
  • salt and pepper to taste


In a medium sauce pan begin by sautéing the minced onions and butter on medium high heat for about 3-4 minutes. Add oyster liquid, slowly stir and bring to a low boil. Next, dissolve 1 can of creamy chicken soup into the mixture. Finally, add the canned oysters, chopped green onions and cook on low for another 5 minutes before adding the pint of Borden's Half 'n Half.

Continue cooking on a low heat for another couple minutes. Do not allow the stew to boil at this point and take care not to stir the stew too vigorously lest the cooked oysters fall apart.

This will serve 4 people. Enjoy with your favorite crackers or toast.

Bon Appetit! Signature Icon

Thursday, August 05, 2010

Recycling Green Onions (video)

How to Grow a Continuous Supply of Green Onions

Tip: Recycling Green Onions.

Green onions (a/k/a spring onions, salad onions and scallions) are a mild onion with underdeveloped root bulbs used in salads, soups and other dishes. It has become an integral part of Cajun cuisine.

Green onions are used in boudin, gumbos, potato salads, etouffees (A-2-Fays), fricassees, jambalaya, stews, hogs head cheese and many more recipes. In fact, if you plug-in the words "green onions" in our search  bar above you will discover just how extensively green onions are used in preparing many of our favorite Cajun dishes.

But here is the best part: I keep the bottom portion of the plants (the root bulbs) and plant them in either a small flower pot, or outdoor near the kitchen where I can harvest them year round. They are hardy plants that can withstand harsh temperatures.

Green onions are inexpensive and are usually sold in bunches of a half-dozen or more. Wait until just before they expire from the food shelves and ask your grocer for a discount. Often times he or she may let you have as many as you want for cheap or even free before they are tossed out.

Remember, all you need is the bottom part of the plant ('bout 2 inches) ... plus the free ones are usually better tasting, right?

If you use a small pot you can of course bring your green onions indoor until weather conditions become more favorable. I set my plants on the kitchen window sill and harvest a crop or two before planting them permanently in the ground.

Keep in mind that green onions can be chopped and stored in ziploc bags for the freezer. It only takes a few moments to plant them and you can have a continuous supply of fresh scallions that would make any Cajun green with envy. Bon Appetit! Ahheee!! Signature Icon

Monday, August 02, 2010

Beets Around the Bush Salad

Putting Color in Your Salad Theme


In a shallow oval or round salad bowl position the pickled beets inside the outer rim while slightly overlapping each slice until you have completed a circle around the bowl. Next, place a couple fresh lettuce leaves in the center to form a cup (the bush) into which you may fill your favorite cut-up vegetables or fruit.

One of my favorite "Beets Around the Bush Salad" includes freshly cubed vine-ripened tomatoes, sliced cucumber, thinly sliced white onion and cubed avocado. I highlight my salad with a pinch of basil, a couple splashes of balsamic vinegar, and of course my favorite salt and spices - sea salt and black pepper.

But, you can let your own imagination kick-in and add the ingredients and spices which you and your guests prefer. Give it a try sometime. It is simple to make and rather delicious - even without salad dressing.

Enjoy! Ahheee!! Signature Icon

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