October 29, 2015 | Louisiana Kitchen & Culture

October 29, 2015

Our holiday issue (pictured at right) is LOADED with great holiday recipes and it's not too late to reserve your own copy -- but you need to hurry. Call 504-208-9959 or click here to order. You won't be sorry, it's delicious.

I've had my nose to the grindstone the last few weeks and have had to "make do" with some quick, simple dinners. Some of my favorites: a flour burrito, smeared with a little olive oil and garlic. Top it with a little of what you haveon hand or left over- diced steak and mushrooms with a little feta; diced roast chicken with black beans and a little salsa; boiled shrimp cut bite-sized with diced avocado, cilantro, and a squeeze of lime juice. Even simpler, a smear of tomato sauce, a sprinkling of diced fresh mozzarella, and a few basil leaves. Put it on a pizza stone in an oven preheated to 500F and you'll have a tasty little dinner in just a few minutes, done by the time you make a salad.

What are some of your quick-but-delicious weeknight ideas when you want good food in a minimum amount of time? Email me. I'd love to know.

How would you like to win an ample selection of Louisiana crab meat for Louisiana Blue Crab Dip, Ralph Brennan's New Orleans Seafood Cookbook (autographed!) and some beautiful serving dishes? All delivered in time for a holiday party. Click here to enter - it's free! We're asking you to list some of your favorite holiday seafood dishes, and you can be assured I'll use the information to plan a fantastic holiday meal -- or three -- and I'll be sure to share the recipes here.

See our list of what's happening around Louisiana below and find something to do this weekend; the weather's beautiful. Whatever you decide, enjoy the recipes this week, share them with family and friends, and, as always,let me know what's on your mind.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Resources:

Louisiana Farmers Markets

Louisiana Visitors' Centers

Tip of the Week:

Keep Knives Sharp Longer

Miss last week's recipes?

• Louisiana Corn and Crab Soup (most-viewed last week)

• New Orleans Fried Oyster Po'boy

• Smothered Steak and Greens

Looking for a specific recipe? We have over 1,200: Click here!


	Cheese-Stuffed Shrimp Wrapped in Bacon The trick to crispy bacon but not over-cooked shrimp is to partially cook the bacon first. Butterfly the shrimp, stuff with a bite of cheese, wrap in bacon and finish frying to perfection. Great party food. Click to forward this email and recipes.

	Pecan and Herb-Crusted Pork Chops This is a three-for-one recipe; this technique works equally with pork, chicken, or firm white fish fillets. The pecans and bread crumbs are browned in a little butter on the stovetop, then the chops are coated and baked, cutting down on calories and mess vs. frying them. Click to fo rward this email and recipes.

	Sweet Potato-Peanut Soup with Ham Croutons This is the quintessential Louisiana seafood bisque; any seafood may be used, but crab is best. Worry about calories later. Click to forward this email and recipes.