Oct 19, 2014

See Ya in the Gumbo # 155 {potluck}

Welcome to the Gumbo!
My great grandpa said See ya in the gumbo! 
instead of "good-bye."
It means see ya out there in the mix.

Gumbo is a mix of various ingredients.  
And no two people make it the same way.
To "make a gumbo" means much more than cooking.  When someone says "I'm making a gumbo," it means family and friends are invited.

I invite you to join this POTLUCK PARTY every Sunday night.
Bring whatever mix of ingredients you'd like.

Ms. enPlace

Top Five Features
(based on your clicks)

   Roasted Southwest Pumpkin Stew  
from Miz Helen's Country Cottage
   Roasted Southwest Pumpkin Stew   from Miz Helen's Country Cottage

Oven Braised Buttermilk Chicken with Za’atar  
from Sidewalk Shoes
Oven Braised Buttermilk Chicken - AMAZING!  at Sidewalk Shoes  

Andouille Sausage & Pappardelle 
from Simple Living and Eating
Andouille Sausage & Pappardelle: simplelivingeating.com    

Spaghetti Sauce #2
from The Friday Friends
Spaghetti Sauce #2 from The Friday Friends  

Meaty Spaghetti Sauce
from Return to Loblolly
Meaty Spaghetti Sauce from Return to Loblolly

My picks...
Best Hot Spiked Apple Cider 
from Mommy Snapped
apple cider cocktail

Jalapeno Poppers Wrapped in Bacon
from Turnips 2 Tangerines
Jalapeno Poppers Wrapped in Bacon from Turnips 2 Tangerines

Eggplant and Haloumi Pizza
from Bizzy Bakes
Eggplant and Haloumi Pizza from Bizzy Bakes 

The Boy's picks...
Dog in a Dog 
from Jo & Sue
Dog in a Dog  from Jo & Sue

Sweet and Sticky Chicken Wings 
from Frugal in Florida 
Sweet and Sticky Chicken Wings  from Frugal in Florida  

Honey Vanilla & Brown Sugar Ice Cream
from Living the Gourmet
Living the Gourmet: Ice Cream & MICROchips

The Husband's picks...
Apple Pie Cinnamon Rolls 
from The Rebel Chick
Homemade from scratch Apple Pie Cinnamon Rolls

Crab Crescents 
from The Pickle Bee

Peanut Butter Cookies with Hazelnut Frosting 
from The Rebel Chick
Peanut Butter Cookies with Hazelnut Frosting

* Please link your post, not your homepage*
* Link back or add my button if you'd like*
* Try to visit 2 or more participants*
* Food-related posts only, please*

If you are featured
1. Your post will be linked along with a picture on this site 
2. Your post and a picture will be pinned to the See Ya In the Gumbo Potluck--Featured Recipes board 
3.  Your post and a picture will be shared on Google+

Oct 15, 2014

What's the Haps Wednesday {Gretna Fest 2014}

The first weekend of October, we headed to New Orleans.  It's prime festival time right now.

Gretna Fest

You gotta fuel up before a festival.

Bear's Po'Boys

I'm currently on a major jones for roast beef po'boys.  Any po'boys, really.  One of my favorite places is Bear's at Gennaro's on Metairie Road in Metairie, LA (suburbs of New Orleans).  Too bad it's 2 1/2 hours away.

Bear's is a neighborhood kind of place and is next door to the oldest bar in Metairie--established in 1937.  While we were there, the bread delivery came.  If you've been around here for awhile, you know that I think bread makes or breaks a po'boy.

The artwork may not be beautiful, but Vic and Nat'ly are New Orleans icons.

Moving on to Gretna Fest.  It's held in (you guessed it) Gretna, LA, which is just outside of New Orleans.

One of my favorite things about this festival is that it's right along the Mississippi River.

 Nothing like goin' down to the river to have a good time.

A lot of local acts perform as well as classic rock bands.

I discovered a new local band: The Breton Sound.  I have to admit...it was the name.  Breton Sound is an inlet of the Gulf of Mexico along the coast of Louisiana.  You know I like that.

We also sat back and listened to some blues from The Dana Abott Band.

Then one of my favorites: The Honey Island Swamp Band.  Sorry about the video.  (ok...not sorry)  I was dancing.

The crowd grew as Saturday night neared.

Fireworks to celebrate the 20th year of the festival.

And Lynyrd Skynyrd as the headliner.  The Boy's favorite band.

And what we all waited for...

Oct 13, 2014

Crab Rangoon

I don't know when or where I first had Crab Rangoon.  Maybe on a Chinese buffet somewhere.

Crab Rangoon | Ms. enPlace

All I know is that I instantly loved it.  Crab is my favorite seafood and anything with cream cheese grabs me.  Then there's that crispy on the outside, creamy on the inside thing going on.

Add some green onion (ok...a lot) and I'm set.

green onion chopping tip
A tip for chopping green onions:
much easier to cut with kitchen scissors
than to chop with a knife.
Most of the time I serve crab rangoon along with veggie fried rice for an Asian themed night.

Crab Rangoon | Ms. enPlace

In this case, it was a game day snack.

Crab Rangoon | Ms. enPlace

* These are often served with some kind of dipping sauce.  As much as I like sauces, dips, etc., I like to eat them plain and simple so the sweet crab and creamy texture really come through.

*The recipe makes more than we can eat at one time.  And fried foods aren't that great leftover.  Freeze what you don't need in one layer on a sheet pan (before frying).  Transfer to a freezer bag once frozen.  Take out what you need and fry--no need to thaw first.

*The crab mixture is also good on crackers and as finger sandwiches.

There are many ways to fold the wonton wrappers--some pretty fancy ways in fact.  I keep it simple and do one of two things:

A simple triangle
Crab Rangoon triangle fold

Or fold into a purse.  This is as complicated as I get.
Fold into a simple triangle like above.  Fold the left and right sides into the center.  Fold the top down.  Press to seal.
Crab Rangoon triangle fold

After frying

Print It!

Crab Rangoon

8 oz cream cheese, softened
3 green onions, chopped (green and white parts)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp red pepper flakes
2 tsp soy sauce
8 oz cooked crab
won ton wrappers
vegetable oil

Heat oil to 375F in deep fryer or large pot.
While the oil heats, mix the first 7 ingredients together.  Fold in the crab.
Place about 1/2 TBSP crab mixture off center on each won ton wrapper.  Brush along the edges of the won ton wrapper.  Fold over into a triangle and press to seal.  Fry until golden, drain on paper towels, and sprinkle with salt (if desired) before serving.
Makes about 34.  Can be frozen before frying--no need to thaw before frying.

In the past...
Picante Pot Roast | Ms. enPlace
Sweet Potato Bread w/ Praline Butter | Ms. enPlace
Coq au Vin | Ms. enPlace

Linking with:

My Pinterventures The YUCK Stops Here
Feeding Big The 21st Century Housewife Hearth and Soul Blog Hop
Lou Lou Girls I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Full Time Mama
Two Little Cavaliers Miz Helen’s Country Cottage
My Turn for us
Weekend Bites