Chili Cheese Spaghetti Squash

Advocate staff photo by PATRICK DENNIS -- For an easy slow-cooked dish, try Chili Cheese Spaghetti Squash.

ADVOCATE-TESTED RECIPE Chili Cheese Spaghetti Squash Serves 4 to 6. Recipe is by Julie Kay. 3 (15-oz.) cans chili, with or without beans 1 (8-oz.) pkg. cream cheese 1 (8-oz.) pkg. shredded Mexican four cheese blend 1 large spaghetti squash … Continue reading →

Strawberry & Watermelon Salad

Photo by California Strawberry Commission  --  Strawberry & Watermelon Salad offers a refreshing taste of summer.

Strawberry & Watermelon Salad Serves 4. Recipe is from the California Strawberry Commission. 2 cups quartered and cleaned strawberries 2 cups diced watermelon (yellow and red, if available) ¼ cup sliced fresh basil 1 handful arugula Sherry vinaigrette (see recipe) Salt and pepper to taste 1⁄3 cup candied walnuts or … Continue reading →

Original Piña Colada

Photo provided by Caribe Hilton  --  Caribe Hilton in Puerto Rico is celebrating the 60th anniversary of what it says is the Original Piña Colada.

Original Piña Colada Makes 1 drink. Recipe is from Puerto Rico’s Caribe Hilton. 2 ozs. white rum 1 oz. coconut cream 1 oz. heavy cream 6 ozs. fresh pineapple juice ½ cup crushed ice Pineapple wedge, for garnish Maraschino cherry, for garnish 1. Put rum, … Continue reading →

CoolBrew Coffee Barbecue Sauce

CoolBrew Coffee Barbecue Sauce Yields about 1 pint. Recipe is from New Orleans Coffee Co. Inc. ½ lb. bacon, chopped 1 medium onion 8 cloves garlic, minced 4 plum tomatoes, chopped 2 tbls. Barbecue Spice Mix (see recipe) ½ cup Original CoolBrew … Continue reading →

CoolBrew Frozen Granita

Photo by Steven Seipel  --  CoolBrew Frozen Granita

CoolBrew Frozen Granita Serves 1. Recipe is by New Orleans Coffee Co., Inc. co-owner and coffee maker Jeff McCrory. 2 ozs. Original CoolBrew Coffee Concentrate or your favorite CoolBrew flavor 4 ozs. milk 2 cups ice 2 ozs. simple syrup (or 3 tbls. sugar) … Continue reading →

Café Brewleau (Cold)

Photo by Steven Seipel  --  CoolBrew Cafe Brewleau (Cold) is a take-off of the classic cafe brulot.

Café Brewleau (Cold) Serves 1. Recipe for iced coffee drink created by New Orleans Coffee Co. Inc. co-owner and coffee maker Jeff McCrory as a play on the traditional café brûlot. 1 oz. CoolBrew coffee concentrate 1 oz. Fireball Cinnamon Whiskey 1 oz. simple syrup 5 … Continue reading →

Mint Chocolate Chip CoolBrew Cooler

Photo by Steven Seipel  --  CoolBrew Mint Chocolate Chip Cooler

Mint Chocolate Chip CoolBrew Cooler Serves 1. Recipe is by New Orleans Coffee Co. Inc. co-owner and coffee maker Jeff McCrory. 1 oz. CoolBrew coffee concentrate 1 oz. bourbon 1 oz. mint syrup or crème de menthe 1 oz. crème de cacao 5 ozs. … Continue reading →

CoolBrew Café au Lait

CoolBrew Café au Lait Makes 1 drink. Recipe is by New Orleans Coffee Co. Inc. Ice cubes, to taste (usually just a few) 1 oz. CoolBrew coffee concentrate 4 ozs. cold water 4 ozs. cream, milk or almond milk Sugar or sugar substitute, to taste Place … Continue reading →

CoolBrew Fizzy Brunch Punch

CoolBrew Fizzy Brunch Punch Makes about 1 gallon. Recipe is by New Orleans Coffee Co. Inc. 1 (500-milliliter) Original CoolBrew Coffee Concentrate 1/2 gallon vanilla ice cream 6 cups cold sparkling water Simple syrup, sugar or sweetener, to taste Cinnamon, cocoa powder or nutmeg, for garnish … Continue reading →

Chicken Liguria

Advocate staff photo by PATRICK DENNIS -- Use the heat-retention Wonderbag cooker, in back, to make Chicken Liguria.

ADVOCATE-TESTED RECIPE Chicken Liguria Serves 4. Recipe is from the Wonderbag and Knorr booklet, “A Recipe for Change.” 8 chicken drumsticks 3 (14-oz.) cans diced tomatoes, undrained, or favorite chunky tomato sauce 1 cup sliced black olives 2 tbls. capers ½ cup … Continue reading →

Blackberry Almond Shortcake

Photo provided by Oregon Raspberry & Blackberry Commission -- For a delectable twist on the classic summer berry shortcake, try Blackberry Almond Shortcake.

Blackberry Almond Shortcake Serves 6. Recipe is from Oregon Raspberry & Blackberry Commission. 21/4 cups all-purpose white flour 1⁄3 cup sugar plus 1 tbl. for sprinkling over biscuits 11/2 tsps. baking powder 1/4 tsp. baking soda ¼ tsp. salt ½ cup cold unsalted butter, cut into small pieces 2⁄3 cup buttermilk 1 beaten egg 1 tsp. almond … Continue reading →

Tuscan Quinoa Blackberry Salad

Photo provided by Oregon Raspberry & Blackberry Commission  --   Tuscan Quinoa Salad With Blackberries offers a refreshing way to add berries to your diet.

Tuscan Quinoa Blackberry Salad Serves 4. Recipe is from the Oregon Raspberry & Blackberry Commission. Dressing ¼ cup white wine vinegar ¼ cup extra virgin olive oil 2 tbls. chopped flat-leaf parsley ¼ tsp. salt 1⁄8 tsp. black pepper Salad 2 cups water 1 cup quinoa, uncooked ¼ tsp. salt ½ tbl. vegetable oil ¼ … Continue reading →

Grilled Peaches

Photo by Cynthia L. Nobles  --  Serve Grilled Peaches with pork or chicken, in salads or for dessert.

Grilled Peaches Makes 4 side-dish servings. Recipe is by Cynthia L. Nobles. Grilled peaches are great alongside pork or chicken. They’re also good in salads or topped with whipped cream and chopped nuts or vanilla ice cream. 4 ripe medium peaches 2 tbls. canola oil 1 tbl. honey … Continue reading →

Grilled Summer Vegetables With Herbed Vinaigrette

Photo by Cynthia L. Nobles  --  Grilled vegetables

Grilled Summer Vegetables With Herbed Vinaigrette Makes 4 servings. Recipe is by Cynthia L. Nobles. 5 tbls. olive oil 2 tbls. balsamic vinegar 1 tsp. minced fresh oregano 1 tsp. minced fresh basil ½ tsp. salt ¼ tsp. freshly ground black pepper 1 medium zucchini, trimmed, halved lengthwise, then crosswise … Continue reading →

Grilled Salmon on a Plank

Photo by Cynthia L. Nobles  --  Grilled Salmon on a Plank

Grilled Salmon on a Plank Makes 2-3 servings. Recipe is by Cynthia L. Nobles. 1 (15-inch-by-6-inch) grilling plank made from food-safe wood (Kitchen stores and many grocery stores sell them) 1 garlic clove ¼ tsp. salt ¼ tsp. ground black pepper Pinch of paprika 1 tsp. honey 2 tbls. olive … Continue reading →

Cochon de Lait (Barbecued Whole Suckling Pig)

Photo by Cynthia L. Nobles  --  Whole barbecued pig

Cochon de Lait (Barbecued Whole Suckling Pig) Makes up to 70 pulled pork sandwiches. Recipe is by Trey Nobles and Ben Sarrat, members of the New Orleans-based “Hog Dat Nation” barbecue team. The word “pig” usually refers to a young domestic swine weighing under 120 pounds, while a “hog” is anything heavier. The original way … Continue reading →

Barbecued Pork Spareribs Basted With Pineapple Bourbon Sauce

Photo by Cynthia L. Nobles  --  Barbecue St. Louis Ribs 2

Barbecued Pork Spareribs Basted With Pineapple Bourbon Sauce Makes 6 servings. Recipe is from Cynthia L. Nobles. If you don’t want to cook a whole pig, you can barbecue relatively inexpensive spareribs. The sparerib is the cut from the belly side of the rib cage below the back ribs. Compared to smaller, tender baby backs, spareribs … Continue reading →

Rome Chowder

Advocate staff photo by HEATHER MCCLELLAND  --  Old-fashioned Rome Chowder is still a winner.

ADVOCATE-TESTED RECIPE Rome Chowder Serves 4. Recipe adapted by Marilyn Davis from a recipe in a Gulf States Utilities’ “How To Make” recipe booklet. The recipe can easily be doubled. 2 tbls. olive oil ½ lb. lean ground beef or half beef and half pork (add more beef if desired) … Continue reading →

Raspberry Almond Cream Tartlets

Photo by Helana Brigman  --  Instead of cheesecake, try Raspberry Almond Cream Tartlets.

Raspberry Almond Cream Tartlets Makes 6 (4.75-inch) tartlets. Recipe is by Helana Brigman. Crust 6 sheets graham crackers, broken up and crumbled 3 to 4 tsps. water 2 tbls. vanilla 2 tbls. butter, melted Cooking spray Filling 1 (8-oz.) package regular cream cheese … Continue reading →

Ole Smoky Pineapple Mojito

Photo provided by Ole Smoky Tennessee Moonshine  --  Celebrate National Mojito Day with a glass of Ole Smoky Pineapple Mojito.

Ole Smoky Pineapple Mojito Serves 4. Recipe is from Ole Smoky Tennessee Moonshine. ½ cup sugar 1 bunch fresh mint (stems discarded) 2 limes (each cut into 8 wedges) Ice 1 cup Ole Smoky Pineapple Moonshine 1 cup club soda Lime … Continue reading →

Sausage and Egg Casserole

Sausage and Egg Casserole Serves 6 to 8. Recipe is from Christa Wilborn. 21 lb. bulk sausage 6 slices bread Softened margarine 1½ cups shredded cheddar cheese 5 eggs 2 cups half-and-half 1 tsp. salt 1 tsp. dry mustard 2 1. Cook sausage … Continue reading →

Slow Cooker Strawberry Shortcake

Advocate staff photo by PATRICK DENNIS -- Have a red, white and blue treat with Slow Cooker Strawberry Shortcake.

ADVOCATE-TESTED RECIPE Slow Cooker Strawberry Shortcake Serves 4. Recipe is by Julie Kay. 1 (32-oz.) pkg. fresh strawberries, cleaned and sliced 1⁄3 cup sugar 1 cup Bisquick 2 tbls. sugar 1⁄3 cup milk 1 cup fresh blueberries Whipped cream, optional Extra strawberries for garnish. 1. Put strawberries and 1⁄3 cup sugar into slow cooker. … Continue reading →

Ranch Roasted Potatoes

Photo by Colette Dean  --  Kim Morgan shows off her Ranch Roasted Potato dish.

Ranch Roasted Potatoes Serves 6 to 8. Recipe is from Kim Morgan, of Baton Rouge. 21/2 lbs. small red potatoes, quartered 1/4 cup vegetable or olive oil 1 (1-oz.) packet Hidden Valley Ranch seasoning mix 1. In an ungreased baking pan, toss … Continue reading →

Chicken Crunch

Chicken Crunch Serves 8. Recipe is from Christa Wilborn. 1 medium onion, chopped 1 cup chopped celery 2 tbls. butter 1 lb. chicken, cooked and chopped 1 (8-oz.) can La Choy water chestnuts, drained 1 (103/4-oz.) can 98% fat-free cream of mushroom … Continue reading →

Shrimp Étouffée

Shrimp Étouffée Serves 8. Recipe is from Christa Wilborn, of Baton Rouge. ¼ lb. butter 1 large onion, chopped 1 cup chopped celery 4 tbls. finely chopped garlic 2 bay leaves 1 tsp. Tony Chachere’s Original Creole Seasoning ½ cup flour 1 (28-oz.) can diced tomato 1 … Continue reading →

Matt’s Grilled Redfish

Photo by Colette Dean  --  Matt Cotton places redfish fillets on the grill.

Matt’s Grilled Redfish Serving size varies. Recipe is by Matt Cotton, of Baton Rouge. Redfish fillets, skin on Seasonings of choice ( Matt uses Slap Ya Mama, onion powder and a sprinkle of cinnamon.) Butter Garlic, chopped Lemon … Continue reading →

Bushwacker

Photograph by Colette Dean  --  Gwen Cotton, from left, Kim Morgan, Jacob Cotton and Emily Lasseigne relax poolside at the Cotton residence. The women are drinking Morgan's recipe for The Bushwhacker, the popular beach cocktail on the Gulf coast.

Bushwacker Serves 2 to 3. Recipe is from Kim Morgan. 2 ozs. dark rum 2 ozs. Kahlúa liqueur 2 ozs. dark crème de cacao 4 ozs. cream of coconut 4 ozs. milk 2 to 3 cups ice Whipped cream, for garnish, optional Cherry, for garnish, optional 1. Combine all ingredients except ice and garnishes in a … Continue reading →

The Banana Bushwacker

Photo by Colette Dean  --  Gwen Cotton, left, and Kim Morgan enjoy servings of The Bushwacker, a popular alcoholic beverage along the Gulf Coast Panhandle.

The Banana Bushwacker Serves 2 to 4. Recipe is provided by Sandshaker Bar. 4 shots Kahlúa liqueur 3 shots rum 2 shots dark crème de cacao A dash Coco Lopez crème of coconut (to taste) Vanilla ice cream 11/2 bananas 1. Put Kahlúa, rum, crème de cacao and … Continue reading →

The Strawberry Bushwacker

Photograph by Colette Dean  --  Gwen Cotton, from left, Kim Morgan, Jacob Cotton and Emily Lasseigne relax poolside at the Cotton residence. The women are drinking Morgan's recipe for The Bushwhacker, the popular beach cocktail on the Gulf coast.

The Strawberry Bushwacker Serves 1. Recipe is provided by the Sandshaker Bar. 1 shot Kahlúa liqueur 1 shot crème de cacao ½ shot crème of coconut 1 shot milk 10 to 12 ozs. ice 4 small strawberries, hulled 1 shot rum Blend all ingredients except … Continue reading →

Easy Quesadillas

Easy Quesadillas Serves 6 to 8 as an appetizer. Recipe is from Kim Morgan, of Baton Rouge. 6 to 8 (8-inch) whole-wheat flour tortillas 1 (9-oz.) jar raspberry chutney 1 rotisserie chicken, deboned and chopped 8 ozs. Brie cheese, sliced 1. Preheat oven to 425 F. Spray … Continue reading →

Buttermilk Biscuits

Buttermilk Biscuits Makes 16 biscuits. Recipe is from Gerald Wilborn. 11/2 cups flour, plus more for shaping biscuits 21/4 tsps. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 4 tsps. sugar 1/4 cup shortening 1 cup buttermilk (may need up to 11/4 cups depending on consistency of … Continue reading →

Texas Hash

Texas Hash Serves 6 to 8. Recipe is from Christa Wilborn. 1 cup uncooked rice 1 onion, chopped 1 lb. ground beef 1 (28-oz.) can diced tomato 1 (1-oz.) pkg. taco seasoning Cheddar cheese, grated 1. Cook rice according to package directions. 2. Brown … Continue reading →

Grilled Chicken and Pear Salad

Grilled Chicken and Pear Salad Serves 6. Recipe is provided by Gwen Cotton. 4 boneless, skinless chicken breasts Salt and pepper, to taste Granulated garlic, to taste 1 pear 1 big garlic clove, finely minced 1/2 cup olive oil 1⁄3 cup balsamic vinegar 1/4 tsp. … Continue reading →

Roasted Zucchini and Yellow Squash

Roasted Zucchini and Yellow Squash Serves 12. Recipe adapted by Gwen Cotton from a Food.com recipe. 2 tbls. olive oil, plus extra for greasing pan 6 cups zucchini, cut into large chunks 6 cups yellow squash, cut into large chunks 1 tsp. garlic powder 1 tsp. salt 1 tsp. … Continue reading →

Spicy Ginger Wings

Advocate staff photo by HEATHER MCCLELLAND  --  Serve Spicy Ginger Wings, on left, and Peachy Chicken Wings for a light meal or snack..

Spicy Ginger Wings Makes 24 pieces. Recipe is by Corinne Cook. 24 chicken drumettes ¼ cup vegetable oil (canola or Wesson) 3 tbls. soy sauce 3 tbls. honey ½ cup hoisin sauce 3 cloves garlic, finely minced Juice and zest of 1 … Continue reading →

Peachy Chicken Wings

Advocate staff photo by HEATHER MCCLELLAND  --  Serve Spicy Ginger Wings, on left, and Peachy Chicken Wings for a light meal or snack..

Peachy Chicken Wings Makes 18-20 pieces of wings (without tips) or drumettes. Recipe is by Corinne Cook. 2 lbs. chicken wings or drumettes Nonstick cooking spray 2⁄3 cup peach preserves 3 tbls. packed dark brown sugar 1 cloves garlic, finely chopped 1/2 tsp. salt … Continue reading →

Naz’ Chopped Salad

Advocate staff photo by HEATHER MCCLELLAND  --  Naz's Chopped Salad features bulgar wheat, chickpeas, cucumber, tomatoes, parsley and feta cheese.

ADVOCATE-TESTED RECIPE Naz’ Chopped Salad Serves 8. Recipe is from Naz Butcher, who says, “If you don’t like parsley, the salad is just as delicious without it. But, the fresh mint ‘makes’ this salad, so don’t omit it.” Dressing: 1/4 cup olive oil 1/4 cup freshly … Continue reading →

Chicken Tetrazzini

Chicken Tetrazzini Serves 8. Recipe is from Christa Wilborn. 1 (6-oz.) pkg. spaghetti 1 onion, finely diced 1 bell pepper, chopped 2 tbls. butter 1 lb. chicken, cooked and chopped 1 (103/4-oz.) can 98% fat-free cream of mushroom soup 1 cup milk 8 ozs. grated Monterey Jack cheese Salt and pepper, to taste … Continue reading →

Oysters on the Grill

Oysters on the Grill Recipe is from Joe Patti’s Seafood. Oysters on the half-shell (as many as the group can eat) Worcestershire sauce Melted butter Parmesan cheese 1. Place oysters in half-shell on grill over hot charcoal. 2. Mix equal … Continue reading →

Group Parmesan

Grouper Parmesan Serves 6. Recipe is from Joe Patti’s Seafood. 2 lbs. grouper fillets 1 cup sour cream ¼ cup grated Parmesan cheese 1 tbl. lemon juice 1 tbl. grated onion ½ tsp. salt 1⁄8 tsp. liquid hot pepper sauce Paprika … Continue reading →

Pasta and Oysters

Pasta and Oysters Recipe is from Joe Patti’s Seafood. 1 medium to large onion, diced ¼ cup olive oil 1 large can of tomato sauce 2 sprigs fresh sweet basil or 1 tsp. dried basil 1 tsp. sugar or artificial sweetener 2 pints oysters … Continue reading →

Quick Strawberry and Kiwi Mixed Green Salad

Photo by Colette Dean  --  Gwen Cotton serves Quick Strawberry and Kiwi Mixed Green Salad.

Quick Strawberry and Kiwi Mixed Green Salad Serves 6 to 8. Adapted by Gwen Cotton from Holly Clegg recipe. 8 cups mixed green greens 1 pint strawberries, sliced 3 kiwis, peeled and sliced Newman’s Own Lite Raspberry & Walnut dressing (or raspberry dressing of your choice) Feta cheese Place greens in a large salad … Continue reading →