In our current E-mail blast, I posted a recipe for Dirty Rice. Here are some other traditional recipes to help you along in planning your Mardi Gras celebration.Fat Tuesday is coming up fast! February 28th.
Please don't be like Mardi Gras Kitty... Try making some of these!
Blackened Salmon With Pineapple Mango Salsa
Ingredients for Blackened Salmon:
How to Bake Salmon Fillets
- Heat oven to 350°F
- Lightly grease a baking pan with coconut oil
- Rub seasoning on salmon and place seasoned side down
- Bake for 20 minutes.
Pineapple – Mango Salsa Ingredients:
- 1 cup ripe mango, peeled and diced
- 1 ½ cups small fresh pineapple, diced
- 2 tablespoons minced red onion
- ½ -1 jalapeño, seeded and diced (optional)
- 1-2 tablespoons chopped fresh cilantro
- Juice of 1 lime
Pineapple – Mango Salsa Instructions:
Mix ingredients in a bowl and serve. This seasoning and salsa also goes great with chicken!
Spicy Cilantro Lime Shrimp
In a medium mixing bowl, whisk together coconut oil, lime juice, minced garlic and cilantro
Peel and devein shrimp (for a video tutorial on this click here)
Place shrimp in the mixing bowl with the other ingredients and marinate for 1-2 hours
Place a little marinade in a nonstick skillet (I use cast iron) and heat to medium high. When the pan is hot add the shrimp with a little more marinade, reduce heat to low medium and stir frequently. The shrimp are ready when they have turned pink (about 3-5 minutes)
Season generously with cayenne and add a pinch of salt
Thanks to: http://www.mommypotamus.com/new-start-here/ for these wonderful recipes!
This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive gold, purple, and yellow sugar sprinkles.
1 (16-ounce) container sour cream
1/2 cup warm water (100° to 110°)
2 large eggs, lightly beaten
Creamy Glaze -
3 tablespoons butter, melted
2 to 4 tablespoons milk
Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
Purple-, green-, and gold-tinted sparkling sugar sprinkles
Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.
recipe from: http://www.myrecipes.com/recipe/traditional-king-cake