The World According to Bella and The Seasonal Plate

After some 24 driving hours covering 1,500miles I couldn't run fast enough down the big sandy dog park called the beach. I  am free and on the move to catch some birds.

They think of everything here.
I am in dog heaven!
Love, Bella

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This week's submission for The Seasonal Plate include recipes for a jump start on Fat Tuesday-Mardi Gras (March 4, 2014).

Mardi Gras is French for Fat Tuesday. Get in the spirit by bringing the New Orleans flavor to your table with a Mardi Gras meal.

Jambalaya

Jambalaya is a Louisiana Creole dish of Spanish and French influence. It originated in the Caribbean Islands.

Cook’s notes: Will need to add more chicken broth on the second day to serve the dish. Serves 8

Ingredients:

• 1 box  Zatarains's New Orleans style Jambalaya Mix (available locally)
• 2 large chicken breasts
• 2-3 cups diced Andouille sausage
• 2 TB. olive oil
• 1 can low sodium chicken broth (14.5 oz.)
• 1 can (14.5 oz.)  diced tomatoes (basil, oregano, garlic)
• 3 oz. tomato paste
• 1 cup of water
• ¾ cup diced onion
• 1 small green pepper-diced
• 4 celery ribs (stalks) diced
• 2 garlic cloves minced
• ½  tsp. Cajun seasoning
• 1 tsp. dried parsley flakes
• 1 tsp. basil
• 1 bay leaf
• Optional: substitute cooked shrimp for chicken and add in last 15 minutes of cooking time

Directions:

• Cook chicken breasts at 350 degrees for 50 minutes and sausage 20 minutes
• Cool and dice both meats-set aside
• In a large skillet sauté onions,  celery, green pepper and garlic
• Add  in water, broth, spices, jambalaya rice mixture, tomato paste, canned tomatoes, bay leaf and diced meats
• Simmer 45 minutes on low heat covered
• Remove bay leaf  before serving

Roasted Green Beans and Beets

Cook's notes: To remove the outer skin from beets submerge in boiling water for 1 minute. Remove beets with a slotted spoon and peel outer layer off with a potato peeler.

Recipe inspired from BHG
Ingredients

• 1 pounds fresh green beans, trimmed
• 1 pound fresh beets, trimmed, peeled, and cut into thin wedges
• 1/2 cup sliced shallots (4 medium) or 3/4 cup red onion slices
• olive oil
• 1/2 teaspoon sea salt
• 1 tsp. thyme
• balsamic vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup broken walnuts or sliced almonds
• optional 1/2 cup crumbled feta or goat cheese (2 ounces)

Directions

• Preheat oven to 425 degrees 
• Line a large rimmed baking sheet with foil lightly greased
• Combine green beans, beets, thyme and shallots or red onions in a bowl
• Drizzle with oil, sprinkle with salt and pepper
• Spread beets and green beans on rimmed tray, drizzle with balsamic vinegar
• Roast uncovered, for 45 minutes or until beans and beets are tender, stirring once or twice
• Add walnuts during the last 10 minutes of roasting time
• To serve, transfer roasted vegetables to a serving platter, sprinkle with cheese

King’s Cake is the traditional Mardi Gras Cake. It's a frosted yeast coffeecake like bread with cinnamon filling. The icing uses the royal colors; purple for justice, gold for power and green for faith. Baked inside the cake is a trinket or a baby figurine that represents the Christ Child. King Cake Cupcakes are a fun twist on the traditional Mardi Gras favorite. Be sure to add a trinket for good luck in one of the cupcakes before baking.

Cook’s notes: There are several decorating options for icing. I purchased sprinkles (Michaels Craft) in the three royal colors. Place equal parts of each color in a bowl, mix together and sprinkle on top of each frosted cupcake.  Another option would be to create three stripes of colors across the top of icing using the sugar sprinkles. 

Makes 14 cupcakes

Ingredients Cupcake:

• 1 box of spice cake mix
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 4 large eggs
• ½ cup brown sugar
• 1 TB. cinnamon
• 1 TB. melted butter
• cupcake liners

Directions Cupcakes:

• Prepare cake mix with buttermilk, oil and eggs
• In a separate bowl combine brown sugar, cinnamon and melted butter, stir until crumbly
• Add cupcake liners to muffin pan, spoon 2 TB. cake batter into each liner
• Sprinkle a teaspoon of cinnamon mixture on batter and add 2 TB. more batter on top
• Bake at 350 degrees for 18 minutes or until a toothpick inserted comes out clean
• Cool on a wire rack

Ingredients Icing:

• 3 cups powdered sugar
• 1 TB. vanilla
• 1 TB. softened butter
• 3 oz. softened cream cheese
• ¼ cup milk

Directions Icing:

• Use a mixer and blend until smooth, may need to add more milk

Red Snapper II Straight from the French Quarter

Ingredients:

• 1-1/4 oz. whiskey
• 1 oz. amaretto
• 1 oz. cranberry juice
• 1 cup ice cubes

Directions:

• Place ingredients in a shaker with ice and shake
• Strain and serve over ice