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Mardi Gras Madness!
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Mardi Gras Menu Pineapple Bread Pudding With Lemon Apricot Sauce
For more of Holly's recipes go to: Trim&Terrific
Cooking
About Holly Clegg Holly Clegg is author of the successful Trim & Terrific™ cookbook series which includes The Holly Clegg Trim & Terrific™ Cookbook, More than 500 Fast, Easy, and Healthy Recipes, Holly Clegg Trim & Terrific Home Entertaining The Easy Way, Trim & Terrific Meals On The Move: Rush Hour Recipes and A Trim & Terrific Louisiana Kitchen: Southern Favorites. She also has co-authored the book, Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment with oncologist, Gerald Miletello, MD. Holly has developed a national reputation for her easy, everyday, and healthier approach to cooking and entertaining. Her television appearances include national television shows such as the Later Today, NBC Weekend Today Show (for six years), Home Matters, Phil Donahue Show, and numerous satellite New York based media tours. She recently completed two QVC appearances. Holly is a wife and mother of three and resides in Baton Rouge, LA. For more information about Holly and how to order her cookbooks go to:
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The tradition of colorful beads and elaborate parades now stretches from New Orleans, Louisiana to areas across the country. Mardi Gras is one of the fastest growing celebrations in the world and a great excuse to enjoy Cajun flavors. Even if you live somewhere that doesn't have a Mardi Gras celebration, you can enjoy the fun and festivities in the comfort of your own home.
Purchase some beads to hand out to each person who walks in the door, and use decorative accents in the Mardi Gras colors of green, yellow and purple. Of course, Louisiana is known for its food and this is the perfect opportunity to showcase Louisiana cookin'. Now, don't get intimidated by thoughts that you can’t find the ingredients, the recipes will be too complicated, or you don’t know what to prepare. The menu can include Louisiana favorites such as gumbo, shrimp, bread pudding, and Louisiana yams, so Mardi Gras can be wherever you are. Have some jazz music playing in the background and you're all set to party. Everyone assumes that Louisiana food is hot and spicy, but I prefer to call it "well seasoned." Here are some suggestions for an easy Trim & Terrific Mardi Gras menu. This Mardi Gras Salad is packed with Mardi Gras colors and wonderful flavors; everyone who makes this salad raves about it, so you might want to include this recipe in your everyday cooking. The Barbecue Shrimp is high on my list of best-loved recipes, so I recommend preparing it year round too. It's a messy dish, yes, but you will not want to leave one ounce of its incredible sauce on your plate. Make sure to have a loaf of hot French bread nearby to soak up the sauce. And what better use of stale French bread than a Pineapple Bread Pudding with Lemon Apricot Sauce, a twist on a New Orleans favorite. Chicken And Sausage Jambalaya, a dish with chicken, sausage, rice and seasonings, feeds a crowd and is also a great one-dish meal. And Mardi Gras Punch is a delicious blend of fruit juices with a purple color, in keeping with your party theme. All of the following recipes are easy to make, so your time in the kitchen will be minimal. A King Cake is
an absolute must for an authentic Mardi Gras celebration, but my recommendation is to
purchase one from the many web sites that offer Louisiana products. The king cakes can be made with a filling and then
iced or served plain. Just remember, whoever
finds the baby hidden inside is responsible for buying the next cake! Remember ~ Mardi Gras is about having a good time, so start the music, toss the beads, and enjoy the food that has garnered a reputation all over the country. As they say in New Orleans, "Throw me a party, mister!" Here are the Trim & Terrific recipes from my latest book, Holly Clegg's Trim & Terrific Home Entertaining The Easy Way, and The Holly Clegg Trim & Terrific Cookbook: More Than 500 Fast, Easy and Healthy Recipes.
Ed. Note: Watch Holly on Fox and Friends for Mardi Gras recipes and party ideas on Monday, February 23rd. Check your local listings for time and channel.
MARDI GRAS SALADGet into the spirit with this festive salad of oranges, carrots, bacon, red onions, and green spinach, representing the Mardi Gras colors. Make the delicious, slightly sweet dressing ahead of time, and have the salad ingredients ready to mix together; toss with dressing when ready to serve. 2 teaspoon finely chopped onion 1/2 cup cider vinegar 1/4 cup sugar 1/4 cup olive oil 1 teaspoon ground dry mustard 1 head red tip lettuce, washed, drained and torn into pieces 1 (10-ounce) package baby spinach, washed and drained 1/2 cup chopped red onion 2 (11-ounce) cans mandarin oranges, drained 1/3 cup shredded carrots 4 slices center cut bacon, crisply fried and crumbled In a small bowl, whisk together the onion, vinegar, sugar, olive oil and dry mustard. Refrigerate until ready to toss salad.
In a large salad bowl, combine the lettuce, spinach, red onion, mandarin oranges, carrots and bacon. Toss the salad with the dressing when ready to serve. Makes 8 to 10 servings.
Per Serving (based on 10 Servings): 112 Cal; 7 g Total Fat (1 g Sat Fat); 13 g Carb; 2 mg Cholesterol; 78 mg Sodium; 2 g Protein; 2 g Fiber. Exchanges: 1 Fruit; 1-1/2 Fat.
An all time favorite in our home and dipping the French Bread in the sauce is as good as it gets. Yes, this is messy but full of Louisiana tradition. 1/4 cup olive oil 2 Tbsp margarine 1/4 cup Worcestershire sauce 3 Tbsp lemon juice 1 Tbsp minced garlic 1 Tbsp paprika 2 bay leaves 1 tsp dried rosemary leaves 1 tsp dried oregano leaves 1 tsp dried basil leaves 1 Tbsp hot pepper sauce Salt and pepper, to taste* 2 pounds unpeeled large shrimp (headless)** 1/4 cup white wine
*Not included in nutritional analysis
**If desired, the shrimp may be peeled before cooking in the sauce for easier eating -- but it is just not the same experience! In a large, heavy skillet, combine the olive oil, margarine, Worcestershire sauce, lemon juice, garlic, paprika, bay leaves, rosemary, oregano, basil, hot sauce and optional salt and pepper to taste. Cook over medium heat until the sauce begins to boil. Add the shrimp and cook approximately 5 to 7 minutes. Add the wine, cooking another 5 to 7 minutes or until shrimp are done. Serve the shrimp with the sauce. Makes 4 to 6 Servings.
Sodium & Cholesterol Alert! This recipe not recommended for those on low salt or cholesterol restricted meal plans.
Nutritional Analysis based on 6 Servings.
Per Serving: 251 Cal; 14 g Total Fat (2 g Sat Fat); 4 g Carb; 224 mg Cholesterol; 430 mg Sodium; 24 g Protein; 00 g Fiber. Exchanges: 3-1/2 Very Lean Meat; 3 Fat. CHICKEN AND SAUSAGE JAMBALAYAOf course the best jambalaya is prepared in huge, black cast iron pots, but this is a quick home version that is equally good. I use chicken and sausage, but feel free to add pork or ham if your prefer. This Louisiana favorite is perfect for a large crowd and makes a great one-dish family meal.
2 pounds boneless skinless
chicken breasts, cut into small 14 ounces reduced fat smoked
sausage, sliced 1/2- inch 2 cups chopped onion 1 green bell pepper, cored and chopped 1 tablespoon minced garlic 3 cups canned beef broth 1-1/2 cups long grain rice 1/2 tsp chili powder 1/4 tsp dried thyme leaves 1/8 tsp cayenne Salt and pepper to taste (not included in nutritional analysis) 1 bunch green onions (scallions), sliced
Coat a large pot with nonstick cooking spray and set over medium heat. Add the chicken and cook, turning constantly, until browned all over. Remove and set aside. Coat the same pot again with nonstick cooking spray, and set over medium heat. Add the sausage and cook, stirring, until lightly browned. Remove and set aside.
Coat the same pot with nonstick cooking spray and set over medium heat. Add the onion, bell pepper and garlic; cook, stirring, until tender, 5 to 7 minutes, scraping the brown bits from the bottom of the pan -- this adds color to the jambalaya. Add the broth, rice, chili powder, thyme, cayenne, salt, pepper and browned chicken and sausage; bring to a boil. Lower the heat, cover and simmer until the liquid is absorbed and the rice is tender, 25 to 30 minutes. Uncover, stir in the green onions, and continue cooking over medium heat for 5 minutes more. Makes 6 to 8 Servings.
Sodium Alert! This recipe is not suitable for those on low-salt meal plans.
Note: Nutritional Analysis based on 8 Servings.
Per Serving: 346 Cal; 3 g Total Fat (1 g Sat Fat); 30 g Carb; 83 mg Cholesterol; 880 mg Sodium; 37 g Protein; 2 g Dietary Fiber. Exchanges: 4 Very Lean Meat; 2 Starch; 2 Veg; 1/2 Fat.
PINEAPPLE BREAD PUDDING WITH LEMON APRICOT SAUCE This indulgent incredible bread pudding, with the fabulous Lemon Apricot Sauce, will melt in your mouth. The sauce is good with low-fat ice cream or frozen yogurt, pound cake, or just a spoon.
1 (16-ounce) loaf French bread, sliced 1 (20-ounce) can crushed pineapple in juice, undrained 2 large eggs 1 large egg white 1 cup skim milk 3/4 cup sugar 1 tsp vanilla extract 1 tsp butter extract 1 tsp ground cinnamon Lemon Apricot Sauce (recipe follows) Preheat oven to 350°F. Lay the French bread slices in a 2-quart oblong dish, coated with nonstick cooking spray. Spread crushed pineapple with juice evenly over bread.
In a large bowl, beat together eggs and egg white with milk, sugar, vanilla extract, butter extract, and cinnamon. Pour evenly over pineapple. Bake for 45 minutes, or until set. Serve the hot bread pudding with Lemon Apricot Sauce. Makes 10 to 12 Servings.
LEMON APRICOT SAUCE
1/3 cup sugar 1/3 cup apricot nectar 1 tsp cornstarch 1 (5-ounce) can evaporated skimmed milk 1 Tbsp lemon juice In a small saucepan, combine the sugar and nectar; bring to a boil. In a small bowl, combine the cornstarch and evaporated milk; add to the nectar mixture. Return to a boil and cook for 1 minute, or until thickened, stirring constantly. Remove from heat; add the lemon juice. Makes enough sauce for 10 to 12 Servings Bread Pudding.
Note: Nutritional Analysis based on 12 Servings.
Per
Serving (Pudding & Sauce): 240 Cal; 2 g Total Fat (1 g Sat Fat); 48 g Carb; 36 mg
Cholesterol; 276 mg Sodium; 6 g Protein; 2 g Dietary Fiber. Exchanges: 3 Other
Carbohydrate (Starch).
Get in the spirit of Mardi Gras with this purplish punch, full of wonderful juices. To serve a smaller group, you can easily halve the ingredients, or just store any extra in the refrigerator for a great fruit drink, anytime. Slice limes to float on top. 3 cups grape juice 1 (46-ounce) can pineapple juice 4 cups orange juice 1 (2 liter) bottle ginger ale Limes, sliced In a large bowl or container, mix together grape juice, pineapple juice, and orange juice. Pour in ginger ale before serving. Makes about 24 Servings.
Tip: Before making the punch, place the bottle of ginger ale in the freezer until it becomes icy. Just don't forget and leave it there!
Per (8-ounce) Serving: 75 Cal; 00 g Total Fat; 19 g Carb; 00 mg Cholesterol; 6 mg Sodium. Exchanges: 1 Fruit.
Ed. Note: Holly has given her permission to add a King Cake recipe which would fit in a diabetes meal plan. This one is from my most treasured collection, Southern Living's The Southern Heritage Cookbook Library. It is reprinted here without any changes or adaptations to the recipe, but has not been personally taste-tested. Given the reputation of its source, I would not hesitate to serve it without a trial run. When nutritionally analyzed, I was pleased to find that it could be included in your meal plan as a special occasion treat. Recipe from the The Southern Heritage Celebrations Cookbook, ©1983 by Oxmoor House, Inc.
Cake:
1/2 cup warm water (105°-115°) 2 packages dry yeast 2 tsp sugar 4 to 5 cups all-purpose flour, divided 1/2 cup sugar 2 tsp salt 1 tsp ground nutmeg 1 tsp grated lemon rind 1/2 cup warm milk (105°-115°) 1/2 cup butter or
margarine, melted (Note: margarine used 5 egg yolks 1/2 cup finely
chopped candied citron (optional, but included 1 dried bean, pecan half, or small plastic baby figure 3 Tbsp (1 Tbsp each
color) purple, green and gold sugar
Glaze:
2 cups sifted powdered sugar 2 Tbsp lemon juice 1 Tbsp water
To make Cake:
Combine water, yeast, and 2 teaspoons sugar in a small bowl. Mix well; let stand 5 minutes or until bubbly.
Combine 4 cups flour, 1/2 cup sugar, salt, nutmeg, and lemon rind; add warm milk, melted margarine, egg yolks, and yeast mixture. Beat until smooth.
Turn dough out onto a lightly floured surface; knead in enough remaining flour to make a stiff dough. Continue kneading 8 to 10 minutes, or until dough is smooth and elastic.
Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and place on a lightly floured surface. Sprinkle with optional citron, if desired, and knead until citron is evenly distributed. Shape dough into a cylinder 30-inches long.
Place cylinder on a greased baking sheet; shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can in center of ring to maintain shape during baking.
Press bean, pecan or plastic baby figure gently into ring from bottom so it is completely hidden by dough. Cover ring with a towel, and repeat rising procedure 45 minutes, or until doubled in bulk.
Bake at 350°F for 25 minutes, or until golden brown. Remove coffee can and place cake on wire rack to cool.
To make Glaze: Combine all ingredients and beat until smooth. Yield about 1-1/2 Cups.
Drizzle cake with glaze; sprinkle lightly with multicolor sugar crystals, alternating colors. Yield: 16 to 18 Servings.
Note: Nutritional analysis calculated for 16 Servings.
Per Serving: 283 Cal; 8 g Total Fat (2 g Sat Fat); 48 g Carb; 67 mg Cholesterol; 367 mg Sodium; 76 mg Potassium; 5 g Protein; 1 g Dietary Fibe; 22 g Sugars. Exchanges: 3 Starch; 2 Fat.
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