Crawfish Enchiladas (Makes 18-20 enchiladas, serves 10-12)
Ingredients:
20 small, fajita size flour tortillas

2 12 oz. bags of crawfish tails

2 jalapenos, seeded and diced

2 medium onions, diced

1 green bell pepper, diced

1 red bell pepper, diced

4 cloves of garlic, minced

several sprigs of fresh thyme

6 Roma tomatoes

1 bunch green onions, chopped

2 cups cooked white rice

6 cups shredded Monterey Jack or Pepper Jack cheese

2 cups heavy cream

1 cup sour cream

1 tsp. chili powder

1.5 tsp blackened seasoning

1/3 tsp dried oregano

cayenne pepper to taste

salt and pepper to taste
Instructions:
Preheat oven to 450. Slice Romas in half and place skin side down on a sheet pan that has […]

Salmon Coulibiac (serves 4) 

Serve with Hollandaise sauce -any easy versions can be found online or buy powder mix at store.
Ingredients:
4, 6 oz salmon filets (skim removed)

1 lb baby spinach

1 lb assorted mushrooms

1 package puff pastry

1 egg

4 cloves garlic, Minced

1 large shallot, diced

2 tablespoons heavy cream

2 T unsalted butter

3/4 tsp dried thyme
Directions
Preheat oven to 425. Remove puff pastry from freezer. Sweat 2 cloves of garlic in 2 T olive oil in a medium sauté pan. Add spinach and cook until just wilted. Season with salt and pepper.

Drain well and set aside. Chop mushrooms very small.  Sweat 1/4 cup of diced shallots […]

Ingredients:
4 blocks frozen spinach
2 cans quartered artichoke hearts, drained and chopped
1 T butter
1 cup diced onion
8 oz cream cheese
1 cup parmesan
1 cup Mozzerella
1/2 cup cream
4 T butter
1/2 tsp. hot sauce
1/2 tsp. garlic powder
1/2 cup buttered bread crumbs
Salt and Pepper to taste
Directions:
Saute onion in 1 T butter until soft. Place in a large mixing bowl. Add artichoke hearts, cream cheese, Parmesan, Mozzerella, cream, butter hot sauce and garlic powder. Mix well. Cook spinach according to package directions. Drain well and add to mixing bowl. Season with salt and pepper. Place in a greased, 1.5-2 quart mixing bowl. Top with buttered […]