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Pimento Cheese Spread

Advocate staff photo by PATRICK DENNIS --  Add chopped fresh parsley and nuts to Pimento Cheese Spread for a new twist to a classic.

ADVOCATE-TESTED RECIPE Pimento Cheese Spread Makes about 3¼ cups. Recipe is by Corinne Cook. 1 (3-oz.) pkg. cream cheese, room temperature (Can use “light”) ¼ cup mayonnaise (can use “light”) 2 cloves garlic, finely minced ¼ cup chopped fresh parsley 3 cups grated sharp… Continue reading →

Banana Toffee Croissants

Advocate staff photo by TRAVIS SPRADLING --  For an easy, yet decadent dessert, prepare Banana Toffee Croissants.

ADVOCATE-TESTED RECIPE Banana Toffee Croissants Serves 4. Recipe is by Julie Kay. ½ cup butter, melted ¼ cup brown sugar ¼ cup Heath English toffee bits 3 bananas, sliced 4 to 6 croissants 1. Place butter, brown sugar and toffee pieces into slow cooker. Stir. Add bananas and cook on Low for 1 hour. Stir again.… Continue reading →

Oven-Candied Sweet Potatoes and Tangerines (or Satsumas)

Advocate staff photo by PATRICK DENNIS --  With Louisiana's new crop of sweet potatoes available, now is a good time to try Oven-Candied Sweet Potatoes and Tangerines (or Satsumas).

ADVOCATE-TESTED RECIPE Oven-Candied Sweet Potatoes and Tangerines (or Satsumas) Serves 6. Recipe is from “Louisiana Largesse,” edited by the late Pat Baldridge. 3 large sweet potatoes, peeled and quartered lengthwise ¾ cup apple juice or cider ¾ cup packed brown sugar ½ tsp. ginger ½ tsp. salt 1 tbl. butter or margarine 2 or 3 tangerines, satsumas… Continue reading →

Creamy Smoked Sweet Potato Soup

Photo provided by Louisiana Sweet Potato Commission  --  Samantha Foglesong of Baton Rouge takes first place in the 10th annual Sweet Rewards recipe contest's fresh category for her Creamy Smoked Sweet Potato Soup. The contest is sponsored by the Louisiana Sweet Potato Commission, along with Louisiana Cookin’ magazine,

Creamy Smoked Sweet Potato Soup Serves 6 to 8. Recipe is by Samantha Foglesong, of Baton Rouge, first-place winner in the fresh category of the 2014 Sweet Rewards Recipe Contest sponsored by the Louisiana Sweet Potato Commission and Louisiana Cookin’ magazine. 4 extra-large sweet potatoes (about 5 lbs.) 4 cups seafood stock… Continue reading →

Cauliflower Mac and Cheese

Photo provided by chef John Besh  --  Orthodontic patients -- and others -- will appreciate delectable Cauliflower Mac and Cheese.

Cauliflower Mac and Cheese Serves 8. Recipe is by chef John Besh. 1 lb. penne pasta 4 tbls. butter 1/4 cup flour 1 quart milk 1 pinch nutmeg Salt Freshly ground black pepper 1 cup fresh ricotta cheese 1⁄3 cup shredded Swiss cheese 3/4 cup shredded white cheddar cheese 1 cup or so cooked cauliflower… Continue reading →

Yogurt Fruit Pops

Yogurt Fruit Pops Serves 6. Recipe is by chef John Besh. 11/2 cups fresh fruit 1 cup plain yogurt 21/2 tbls. honey (more or less depending on the ripeness of the fruits) Popsicle molds and sticks 1. Combine half the fruit, the yogurt and honey in a blender and process until smooth. Cut the remaining… Continue reading →

Drew’s Cake

Photo provided by chef John Besh  --  Drew's Cake is an easy-to-make sweet treat.

Drew’s Cake Serves 8. Recipe is by chef John Besh. 1/2 cup (1 stick) butter, softened 1 cup sugar 2 eggs 1 cup milk 1 cup all-purpose flour 1 tbl. baking powder 1 tsp. lemon zest 1 pinch cinnamon 3 cups blueberries or other berries… Continue reading →

Quinoa Cobb Salad

Quinoa Cobb Salad Serves 1 to 2. Recipe is courtesy of Doug Kaufmann’s Know the Cause. 11/2 cups cooked quinoa 1/2 cups diced tomato 1/4 cups chopped onion 1/4 diced avocado 1 egg, diced 1 cup cubed turkey 1⁄8 cup lemon juice 1/4 cup… Continue reading →

High-Protein Pancakes

High-Protein Pancakes Serves 2. Recipe is courtesy of Doug Kaufmann’s Know the Cause. 1 cup almond milk 2 eggs 2 tbls. melted and cooled coconut oil (plus more for pan) 2 tbls. pure maple syrup (Phase Two) or 3 packets stevia (Phase One) ¾ cup blanched almond meal ¼ cup flax… Continue reading →

Energy Nut Bars

Energy Nut Bars Makes about 12 to 16. Recipe is courtesy of Doug Kaufmann’s Know the Cause, which says these no-bake, high-fiber, high-protein bars are rich, so a little piece goes a long way. 2 cups raw almonds or 1 cup almonds 1 cup cashews or any nut mixture you prefer 1⁄2… Continue reading →

Mrs. Rozar’s Giblet Gravy

Mrs. Rozar’s Giblet Gravy Makes about 3 cups. Recipe is from “Southern Holidays: a Savor the South cookbook” by Debbie Moose, who writes, “Janice Rozar, the mother of my friend Brenda, lives in the little town of Baxley, Georgia, where she grew up. Mrs. Rozar’s family expects to see a number of her dishes… Continue reading →

Sweet Potato Pie, My Way

Sweet Potato Pie, My Way Makes 1 (9-inch) pie. Recipe is from “Sweet Potatoes: a Savor the South cookbook” by April McGregor, who says, “This recipe is my version of a classic recipe I grew up eating in my mother’s kitchen as well as at church suppers, family reunions and festivals. … I also… Continue reading →

Lentil Vegetable Soup

Advocate staff photo by TRAVIS SPRADLING  --  Lentil Vegetable Soup will provide a warm welcome on a cool day.

ADVOCATE-TESTED RECIPE Lentil Vegetable Soup Serves 6 to 8. Recipe is by Julie Kay. 2 cups dried brown lentils 1 large onion, chopped 2 stalks celery, chopped 1 carrot, peeled and shredded 1 (28-oz.) can crushed tomatoes ½ cup dried macaroni… Continue reading →

Mac and Cheese With Chicken and Spinach

Advocate staff photo by PATRICK DENNIS -- For a hearty main dish, add chicken and spinach to macroni and cheese.

ADVOCATE-TESTED RECIPE Mac and Cheese With Chicken and Spinach Serves 6 to 8. Recipe is by Corinne Cook, who says, “This can be made plain without the chicken and vegetables or add any vegetable you like. My grandchildren like it with sweet peas and no meat.” 2½ cups pasta (ziti, spirals, bowtie,… Continue reading →

Pan-Fried Speckled Trout With Brown Butter

Photo by Cynthia L. Nobles  --  Today's cooks don't need to first catch the fish for Pan-Fried Speckled Trout With Brown Butter. They can just go to the local fish market.

Advocate-tested recipe Pan-Fried Speckled Trout With Brown Butter Makes 4 servings. Recipe is by Cynthia Nobles. 4 fillets speckled trout (8-10 ozs. each) Salt and ground black pepper 1 cup whole milk 1 cup all-purpose flour 3 tbls. olive oil… Continue reading →

Ignatius Eatery’s Mac’n Cheese With Fried Shrimp

Photo by Cynthia L. Nobles  --  Use a grater for the cheese in Ignatius Eatery's Mac'n Cheese With Fried Shrimp.

Advocate-tested recipe Ignatius Eatery’s Mac’n Cheese With Fried Shrimp Makes 4 servings. Recipe is by chef Blake McDonald, Ignatius Eatery, New Orleans. 3 slices bacon ¼ cup minced onion 2 tbls. minced garlic ½ lb. elbow macaroni 1⅔ cups heavy whipping cream Salt and ground black pepper to… Continue reading →

Orange and Pecan Muffins

Photo by Cynthia L. Nobles  --  Today's cook sifts the ingredients for Orange and Pecan Muffins to equally distribute the dry ingredients, unlike in the past when a split wood sieve was used to sift out pieces of bran and bugs from the flour.

Advocate-tested recipe Orange and Pecan Muffins Makes 18 regular-sized muffins. Recipe is by Cynthia L. Nobles. 2½ cups all-purpose flour 2½ tsps. baking powder ½ tsp. baking soda ¾ tsp. iodized salt 1 tsp. ground ginger 1 cup buttermilk, at room temperature Finely minced orange rind from… Continue reading →

Caramelized Brussels Sprouts

Photo courtesy of Emeril's Delmonico  --  Serve Caramelized Brussels Sprouts with pork chops or roasted chicken. Unlike in past centuries, today's cooks don't need to first grind blocks of salt to season the dish.

Caramelized Brussels Sprouts Serves 4 to 6 as a side dish. Recipe by chef Anthony Scanio, courtesy Emeril Lagasse and Emeril’s Delmonico. Serve as an accompaniment to pork chops or roasted chicken. 3 tbls. olive oil ½ lb. Brussels sprouts, ends trimmed and quartered 6 Peppadew peppers, julienned 2 tbls. Peppadew… Continue reading →

Emeril’s Delmonico Crab Meat Remick

Photo courtesy of Emeril's Delmonico  --  Emeril's Delmonico Crab Meat Remick is a variation of the original dish created about 1920 at The Plaza Hotel in New York City. This recipe requires a grater to prepare its fresh Parmesan cheese and a whisk to mix its ingredients.

Emeril’s Delmonico Crab Meat Remick Yields 6 ramekins or 9 toasts. Recipe is adapted from “Emeril’s Delmonico: A Restaurant with a Past” (William Morrow and Co. Publishers, New York, 2005), courtesy Martha Stewart Living Omnimedia, Inc. The original Crab Meat Remick recipe was created about 1920 at The Plaza Hotel in New York City and… Continue reading →

Fortified Milk

Fortified Milk Makes 1 cup. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1/4 cup nonfat dry milk powder 1 cup whole milk Mix powder and whole milk. Chill before using. Nutritional analysis per cup: 220 calories and 15 grams protein… Continue reading →

Easy Ciabatta Bread

Photo by Helana Brigman  --  Easy Ciabatta Bread requires only four ingredients.

Advocate-tested recipe Easy Ciabatta Bread 3 cups bread flour, sifted 1 tsp. coarse salt 1/4 tsp. active dry yeast 1½ cups cool water (55-65 F) 1. In a large bowl, mix together flour, salt, yeast and water until fully combined. Cover and… Continue reading →

Fruit Smoothie

Fruit Smoothie Serves 1. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1/2 cup fresh or frozen strawberries ½ banana 1 tbl. sugar or honey ½ cup Fortified Milk (See recipe) ½ cup yogurt or Greek yogurt Peanut butter, shredded coconut or chocolate… Continue reading →

Sherbet Shake

Sherbet Shake Serves 1. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1 cup sherbet ¾ cup Fortified Milk (see recipe) Blend ingredients in blender until smooth. Nutritional analysis per serving: 400 calories and 14 grams protein.… Continue reading →

Cheese Puff Balls

Cheese Puff Balls Makes about 24 balls. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. ¾ cup flour 2 tbls. water 2 tbls. butter or margarine 3 cups grated cheddar cheese 1. Preheat oven to 400 F. Mix all ingredients, adding… Continue reading →

Peanut Butter Balls

Peanut Butter Balls Makes 8 (1-inch) balls. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. ½ cup peanut butter 2 tsps. sugar or honey 3 tsps. dry milk powder Shredded coconut or chocolate chips, optional Combine all ingredients and roll… Continue reading →

Fortified Oatmeal

Fortified Oatmeal Serves 1. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1⁄3 cup oatmeal ½ cup half-and-half ½ cup water or milk 1⁄3 tbl. margarine or butter Peanut butter, raisins, shredded coconut, nuts or fruit, optional 1 tbl. brown sugar… Continue reading →

Fortified Pudding

Fortified Pudding Serves 3. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1 box instant pudding mix 1½ cups half-and-half Blend all ingredients together and serve. Nutritional analysis per serving: 260 calories and 4 grams protein… Continue reading →

Orange Sherbet Shake

Orange Sherbet Shake Serves 1. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. ⅓ cup orange sherbet ½ cup half-and-half 1 tbl. honey ⅓ tbl. oil Blend all ingredients together and serve. Nutritional analysis per serving: 330 calories and 4 grams… Continue reading →

Cheesy Red Potatoes and Bacon

Advocate staff photo by HEATHER MCCLELLAND --  Indulge in slow-cooked Cheesy Red Potatoes and Bacon.

Cheesy Red Potatoes and Bacon Serves 4 to 6. Recipe is by Julie Kay. 6 medium red potatoes, unpeeled and sliced into quarters 1 lb. lean ground beef 3 to 4 green onions, sliced 1 (10-oz.) can Ro-tel tomatoes 1 (8-oz.) bag sharp cheddar cheese 4 to 6 slices bacon, cooked crispy 1. Cut red potatoes into… Continue reading →

Chicken Tortilla Soup

Advocate file photo  --  Chicken Tortilla Soup

ADVOCATE-TESTED RECIPE Chicken Tortilla Soup Serves 6 to 8. Recipe is from “Roux To Do” published by The Junior League of Greater Covington. 2 tbls. vegetable oil 1 green bell pepper, chopped 1 onion, chopped 2 garlic cloves, minced 1 (4-oz.) can mild,… Continue reading →

Squash au Gratin

Advocate file photo  --  Squash au Gratin

Advocate-tested recipe Squash au Gratin Serves 6-8. Recipe is from Fearrington House Inn, Chapel Hill, North Carolina, and featured in The Advocate’s 1999 “New Century Celebration Food Focus” booklet. 1 cup (1 medium) onion, thinly sliced or chopped 2 lbs. yellow squash, thinly sliced Water 1 tsp. salt, or desired amount Freshly ground pepper to taste 2 eggs… Continue reading →

Fig Cookies (Couchie Datis)

Advocate file photo  --  Sprinkles are applied to a batch of Fig Cookies for a Grandsons of Italy St. Joseph's Altar.

FIG COOKIES (COUCHIE DATIS) Makes 300. Recipe is from the Grandsons of Italy. Filling 5 lbs. ground figs (You can use dried figs; soak and remove stems before grinding) 1 pint dates 1½ cups chopped pecans Grated peel and juice of 1 orange… Continue reading →

Edamame Hummus

Photo by Colette Dean  --  Serve Edamame Hummus with sllices of yellow bell pepper as a high-protein appetizer.

Edamame Hummus Serves 8 (1/4-cup serving size). Recipe is from Brooke Schoonenberg, of Woman’s Hospital, who says, “Sneaking protein and other nutrients into foods is a good way to keep up nutrition needs during cancer treatment. More protein is contained in edamame then traditional hummus made from chickpeas. Tahini, a sesame peanut butter, is… Continue reading →

Peanut Butter, Banana and Kale Smoothie

Peanut Butter, Banana and Kale Smoothie Serves 4. Recipe is from Brooke Schoonenberg, registered dietitian at Woman’s Hospital. 4 cups nonfat milk (may substitute almond milk) 2 tbls. smooth peanut butter 4 frozen bananas Honey, to taste (optional) ¼ tsp. cinnamon ¼… Continue reading →

Baked Kale Chips

Photo by Colette Dean  --  Baked Kale Chips are a simple-to-make and highly nutritious snack.

Baked Kale Chips One cup equals 1 serving. Recipe is from Brooke Schoonenberg, registered dietitian at Woman’s Hospital, who says using an olive oil spray mister to give vegetables an even, lighter coating of oil will help make the chips crispier. 1 bunch kale 1 tbl. olive oil 1 tsp. sea salt Other… Continue reading →

Broccoli, Bacon and Grape Salad With Quinoa

Photo by Colette Dean  --  Colorful Broccoli, Bacon and Grape Salad With Quinoa is a high-protein variation of the popular sweet and sour broccoli salad.

Broccoli, Bacon and Grape Salad With Quinoa Serves 6 to 8. Recipe is from Brooke Schoonenberg, registered dietitian at Woman’s Hospital, who says batches of quinoa, a complete protein, can be prepared, refrigerated and used as needed. She advises using Greek yogurt due to its high-protein content. 1/2 lb. nitrite-free bacon 1… Continue reading →

20-Minute Tamales

20-Minute Tamales Serves 8. Recipe is from “The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table” by Justin Fox Burks and Amy Lawrence, who say, “We love tamales, but they can be time-consuming to make. Even just steaming them takes at least an hour. So why not cook the masa the corn grits used to make tamales, on… Continue reading →

Simply Smoky Salsa

Simply Smoky Salsa Makes about 11/2 cups. Recipe is from “The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table” by Justin Fox Burks and Amy Lawrence. 2 medium tomatoes 1 medium jalapeño pepper, stem removed 2 cloves unpeeled garlic Juice from 1 lime 1/2 tsp.… Continue reading →

Shrimp Tartine

Shrimp Tartine Serves 6. Recipe is from chef José Gutierrez of River Oaks in Memphis, Tennessee. 36 shrimp, peeled and deveined 3 small cloves garlic, minced 6 tbls. olive oil 11/2 cups cooked golden beets, cubed 3/4 cup red bell peppers, julienned 12 Peppadew… Continue reading →

Mushroom Meat

Mushroom Meat Makes 4 cups. Recipe is from “The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table” by Justin Fox Burks and Amy Lawrence, who say to make this in large batches, freeze what you don’t use, and defrost it to add to tacos or burritos, to fill tamales, or cobble together a… Continue reading →

Mexican Smokies

Advocate staff photo by HEATHER MCCLELLAND  --  Need a last-minute appetizer? Make slow-cooked Mexican Smokies.

ADVOCATE-TESTED RECIPE Mexican Smokies Serves 6 to 8. Recipe is by Julie Kay. 2 (14-oz.) pkgs. Lit’l Smokies 1 (16-oz.) jar taco sauce 1 (4-oz.) can green chilies 1. Put smokies, taco sauce and chilies into slow cooker and cook on Low… Continue reading →

Better-Than-A-Sloppy Joe

Advocate file photo -- Better-Than-A-Sloppy Joe sandwiches will be welcoome at any get-together.

ADVOCATE-TESTED RECIPE Better-Than-A-Sloppy Joe Makes 14-16 sandwiches. Recipe is by Corinne Cook. 2 lbs. lean ground beef 1 large onion, chopped 1 rib celery, chopped ½ bell pepper, chopped ½ cup ketchup 1½ cups tomato sauce ¼ cup Parmesan… Continue reading →

Open-Face Italian Turkey Sandwiches

Photo provided by Pillsbury  --  Pillsbury Bake-Off Contest finalist Linda Jumonville, of Metairie, hopes to wow judges with her Open-Face Italian Turkey Sandwiches, which she describes as a leaner version of the muffuletta.

Open-Face Italian Turkey Sandwiches Serves 4. Recipe by Linda Jean Jumonville, of Metairie, is a finalist in the 47th Pillsbury Bake-Off contest. 1 can Pillsbury refrigerated crusty French loaf 1 (9-oz.) pkg. deli-style sliced oven-roasted turkey breast 1/2 cup Italian olive salad (from a jar), well drained (Jumonville uses Boscoli… Continue reading →