Creole Cream Cheese Mousse With Strawberry Gelee

Photo provided by Restaurant R'evolution  --  Serve Restaurant R'evolution's Creole Cream Cheese Mousse With Strawberry Gelee in celebration of National Cheesecake Day on July 30.

Creole Cream Cheese Mousse With Strawberry Gelee Yields 11 (4-ounce) portions. Recipe is from Pastry Executive Chef Erin Swanson of Restaurant R’evolution, New Orleans. 1¼ tbls. powdered gelatin 4 tbls. cold water, to bloom gelatin 1 lb. Creole cream cheese 1 cup sugar, divided … Continue reading →

Bourbon Brisket

Advocate staff photo by PATRICK DENNIS  --  Slow-cooked Bourbon Brisket makes enough for two meals.

ADVOCATE-TESTED RECIPE Bourbon Brisket Serves 6 to 8. Recipe is by Julie Kay. 1 (6- to 8-lb.) beef brisket 1 tbl. garlic powder 1 tsp. black pepper 1 tbl. onion salt ¼ cup soy sauce ½ cup bourbon 2 large … Continue reading →

Fig Preserves

Advocate staff photo by HEATHER MCCLELLAND --  It's time to make fig preserves.

Advocate-tested recipe Fig Preserves Makes about 12 (12-oz.) jars. Recipe is from “The Country Gourmet” by Miriam G. Cohn, of Port Gibson, Miss. This can be adapted for any amount of figs. 10 lbs. figs Water for rinsing figs 6 tbls. baking soda, divided 3/4 lb. sugar for each pound of … Continue reading →

Microwave Corn on Cob With Shucks On

ADVOCATE-TESTED RECIPE Microwave Corn on Cob With Shucks On Serves 1 to 3. Recipe is from Corinne Cook who found the instructions on numerous Internet videos. 1 to 3 ears corn on cob with shucks 1. Place damp paper towel over microwaveable plate. Place … Continue reading →

Fresh Corn Soup

Advocate staff photo by  April Buffington  --  Fresh Corn Soup, make with a simple meat and tomato base, is a Cajun-style corn soup.

ADVOCATE-TESTED RECIPE Fresh Corn Soup Serves 10-12. Recipe is by Corinne Cook. 12 ears corn, shucked and raw kernels cut from cob 2 lbs. soup or stew meat, rinsed and patted dry with paper towels 3½ qts. water 1 onion, chopped … Continue reading →

Fresh Corn Salad

Advocate staff photo by  April Buffington  --  Frsh Corn Salad also includes  cucumber, tomato and avocado.

Advocate-tested recipe Fresh Corn Salad Serves 8. Recipe is by Corinne Cook, who says, “If you cannot get fresh corn, you can use thawed frozen corn kernels. Fresh corn has to be boiled or microwaved before removing the kernels and making the salad.” 6 ears fresh corn, cooked before … Continue reading →

Caribbean Okra, Corn and Tomatoes

Advocate staff photo by  April Buffington  --  Carribean Okra, Corn and Tomatoes is colorful and pretty enough to serve straight from the skillet.

Advocate-tested recipe Caribbean Okra, Corn and Tomatoes Serves 6-8. Recipe is from “Cathedral Cuisine,” a cookbook from the Catholic Diocese of Baton Rouge. 6 ears fresh corn 1 large onion, chopped 1 bell pepper, seeded and chopped 3 large tomatoes, peeled and chopped … Continue reading →

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 →