Category: Rhonda Broussard

Spiced Apple & Raisin Sauce

Pairs with Turkey Breast

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Spiced Apple & Raisin Sauce

Yield: 2 cups

Ingredients

  • 1 c. coarsely chopped red apple (medium)
  • 1 TBSP butter
  • ½ c. brown sugar
  • ¼ c. golden raisins
  • 1/8 tsp. cloves
  • 2 TBSP cornstarch
  • 1 c. water

Instructions

  1. Cook apple in butter until tender.
  2. Stir in brown sugar, raisins and cloves.
  3. Blend cornstarch, water and lemon juice in small bowl.
  4. Stir into apple mixture, cooking until mixture thickens & boils.
  5. Serve warm over turkey.
https://www.broussardtable.com/spiced-apple-raisin-sauce/

Southern Cornbread Dressing

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Southern Cornbread Dressing

Yield: 10-12 Servings

Ingredients

  • 1 (4 lb.) chicken
  • ½ c. butter
  • 2 c. chopped onion
  • 2 c. chopped celery
  • 7 c. crumbled cornbread (2 boxes Jiffy)
  • 2 c. crumbled biscuits
  • 4 ½ c. chicken broth
  • 1 can cream of celery
  • 3 large eggs lightly beaten
  • 6 boiled eggs chopped
  • 1 TBSP poultry seasoning
  • 1 tsp. salt

Instructions

  1. Boil chicken in salted water.
  2. De-bone and cut chicken into bite size pieces.
  3. Strain broth and reserve (or you can used canned broth)
  4. Melt butter and sauté onions and celery 6 – 8 minutes.
  5. In a large bowl combine all ingredients,
  6. Pour into lightly greased 9 X 13 pan.
  7. Bake uncovered @ 350 for 1-1 ½ hours until set.
https://www.broussardtable.com/southern-cornbread-dressing/

Slow Cooker Beef Stew

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Slow Cooker Beef Stew

Ingredients

  • 2 lbs. lean beef stew
  • 3 large carrots, cut into 1 in. pieces
  • 2 medium baking potatoes, cut into 1 in. pieces
  • 1 medium onion, cut in chunks
  • 1 (14.5 oz) can Italian-style dice tomatoes
  • 1 (14 oz) can beef broth
  • 1 (10.5 oz) can tomato soup
  • ½ c. red wine (or water)
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic salt

Instructions

  1. Combine all ingredients in a 6 qt. slow cooker.
  2. Cover, cook on low 8-9 hours.
https://www.broussardtable.com/slow-cooker-beef-stew/

Sweet & Spicy Almond Green Beans

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Sweet & Spicy Almond Green Beans

Yield: 4 servings

Ingredients

  • 1 lb frozen green beans
  • ½ c. slivered almonds
  • 2 TBSP butter
  • *1 clove garlic finely chopped
  • **1TBSP firmly packed brown sugar
  • 2 to 3 TBSP fresh lemon juice
  • ¼ tsp. red pepper flakes
  • ¼ tsp. salt
    • * I use garlic powder – about ½ teaspoon
    ** I use Splenda Brown Sugar Substitute

Instructions

  1. Plunge green beans into salted boiling water. Cook 4-5 minutes until just tender. Drain and rinse in cold water.
  2. Sauté almonds in butter until crisp. Add beans.
  3. Stir in rest of ingredients. Cook stirring constantly until sugar dissolves and beans are glazed – about 30 seconds.
https://www.broussardtable.com/sweet-spicy-almond-green-beans/

Shrimp Fettuccine

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Shrimp Fettuccine

Yield: 8-10 servings

Ingredients

  • 12 oz. pkg. frozen Pictsweet seasoning blend
  • 2 cloves of garlic pressed
  • ½ c. butter
  • ¼ cup flour
  • 4 TBSP dried parsley
  • *3 lb. peeled & deveined shrimp (or crawfish or grilled chicken)
  • 1 pint half & half
  • 1 lb. Mexican velveeta (I use mild)
  • 2 tsp. salt
  • Tabasco sauce to taste
  • 1 1b. fettuccine noodles (or bowtie) cooked

Instructions

  1. Preheat oven to 350 degree.
  2. Sauté’ vegetables in butter. Reduce heat, add flour and cook for 15 minutes, stirring often.
  3. Add parsley and shrimp, cook for 15 more minutes.
  4. Add half & half, Velveeta, and seasonings to taste cooking until cheese melts.
  5. Add cooked noodles and mix well.
  6. Bake in 9 x 13 pan @ 350 for 15 minutes.
    7. *I usually buy Tony Chachere’s frozen shrimp at Super 1. They are already peeled. If I buy the small ones (150 count) I don’t worry about deveining them.
https://www.broussardtable.com/shrimp-fettuccine/

Pasta Primavera

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Pasta Primavera

Ingredients

  • 1 lb. fresh asparagus cut diagonally into 1 in. pieces
  • 3 c. fresh broccoli flowerets
  • ½ stick butter
  • 1 med. onion chopped
  • 1 clove garlic, minced
  • 3 large carrots scraped and sliced diagonally
  • 1 med. sweet red pepper chopped
  • 1 med sweet yellow pepper chopped
  • 1 med green bell pepper chopped
  • 1 pt ½ and ½
  • 1 lb. Mexican velveeta
  • 1 TBS. basil
  • 3 green onions chopped
  • 12 oz. fettuccine
  • Salt and pepper to taste
  • 1//2 pound fresh mushrooms, sliced (I omitted these)
  • 1 cup Parmesan cheese
  • 3 -4 large grilled chicken breasts

Instructions

  1. Place asparagus and broccoli in a vegetable steamer over boiling water cover & steam 6-8 min. Remove from heat. Set aside.
  2. Saute’ onion and garlic in large skillet until tender.Add carrots and peppers and saute’ until crisp/tender. Remove from heat. Set aside
  3. Combine ½ and ½ and Velveeta. Cook over low heat until Velveeta is melted. Do not boil.
  4. Add in green onions, basil, salt, and pepper to taste.
  5. Cook fettuccine according to package directions in salted water. Drain well. Place in large serving bowl.
  6. Add reserved vegetables, sauce and fresh mushrooms. Mix well. Sprinkle with parmesan cheese and pepper.
  7. Slice grilled chicken breasts and lay over pasta
https://www.broussardtable.com/pasta-primavera/

Mexican Casserole

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Mexican Casserole

Yield: 10-12 Servings

Ingredients

  • 2 lbs. ground beef
  • 1 med. onion chopped
  • 1 can mild Rotel
  • 1 can ranch style beans
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can cheddar cheese soup
  • 1 med. size pkg. Doritos, crumbled
  • 1 cup shredded cheddar cheese

Instructions

  1. Brown beef and onions, drain.
  2. Mix all canned ingredients in large bowl.
  3. Add beef, onions and crumbled Doritos to mixture.
  4. Pour into greased 9 X 13 pan.
  5. Sprinkle shredded cheddar cheese on top.
  6. Bake at 350 for 25 minutes, until bubbly.
https://www.broussardtable.com/mexican-casserole/

Stuffed French Loaf

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Stuffed French Loaf

Ingredients

  • 12 oz. bacon – fried crispy
  • 1 large loaf French Bread
  • Butter
  • 1 bunch green onions diced
  • 8 oz mild cheddar cheese shredded

Instructions

  1. Preheat oven to 350 degrees.
  2. Break bacon into small pieces.
  3. Saute green onions in butter – remove from heat and add bacon pieces and cheese.
  4. Cut the top out of the loaf at an angle and spread butter in bottom portion
  5. Pack in mixture, wrap in foil
  6. Bake 15 minutes.
https://www.broussardtable.com/stuffed-french-loaf/

Hot Ham & Swiss Sandwiches

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Hot Ham & Swiss Sandwiches

Ingredients

  • 1 c. butter melted
  • 2 TBS sugar
  • 2 TBS prepared mustard
  • 2 TBS dried onion flakes
  • 2 TBS poppy seeds
  • Sweet Hawaiian Rolls
  • Shaved Ham (Turkey)
  • Swiss Cheese slices

Instructions

  1. Preheat oven to 350 degrees.
  2. Add sugar, mustard, onion and poppy seeds to melted butter.
  3. Slice rolls open and spread with butter mixture.
  4. Place ham and ½ slice of cheese on each roll.
  5. Brush tops of rolls with butter mixture.
  6. Bake 10-15 minutes.
https://www.broussardtable.com/hot-ham-swiss-sandwiches/