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AM reporter / Food / Music in Lafayette, Louisiana

Offensive Lineman 2009-2012. Loving Acadiana. New Orleans

01/05/2025

Old Bay Crab Cakes

Ingredients

500g lump crab meat
1/3 cup breadcrumbs
2 tbsp mayonnaise
1 large egg, beaten
1 tsp Old Bay seasoning
1 tsp Dijon mustard
1 tbsp fresh lemon juice
1 tosp chopped parsley
2 tbsp oil or butter (for frying)

Directions

In a bowl, gently mix crab meat, breadcrumbs, mayo, egg, Old Bay, mustard, lemon juice, and parsley.
Shape into 6-8 patties. Chill for 20 mins to firm.
Heat oil or butter in a skillet over medium heat.
Cook patties for 3-4 mins per side until golden.
Serve with tartar sauce or lemon wedges.
Total Time: 40 mins
Oi Servings: 6-8

01/05/2025

Garlic Butter Steak Bites

Ingredients

For Steak Bites:
500g steak, cut into bite-sized pieces
2 tosp olive oil
3 garlic cloves, minced Salt & pepper, to taste 2 tosp butter
For Parmesan Cream Sauce:
1 tosp butter
1/2 cup heavy cream
1/3 cup grated Parmesan
1/2 tsp Italian seasoning
Salt & pepper, to taste

Directions

Heat olive oil in a skillet. Season steak bites with salt & pepper, sear until browned. Add garlic & butter, cook for 1 min. Set aside.
2 In the same skillet, melt butter for the sauce. Add cream, Parmesan, and seasoning. Simmer until thickened.
Toss steak bites in the sauce or serve on the side.
Total Time: 20 mins
Ol Servings: 4

01/05/2025

Spicy Brisket Jalapeño Pie Recipe
Ingredients:
2 cups cooked brisket, shredded
1 pre-made pie crust
1/2 cup barbecue sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 jalapeños, sliced (seeds removed for less heat)
1/2 cup sour cream
1/4 cup diced onions
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp olive oil
Fresh cilantro for garnish
Instructions:
Preheat the oven to 375°F (190°C). Line a pie dish with the pre-made crust and set aside.
Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then stir in shredded brisket, barbecue sauce, smoked paprika, and garlic powder.
Cook for 2-3 minutes.
Spread the brisket mixture evenly into the pie crust. Top with sliced jalapeños and a mixture of cheddar and Monterey Jack cheeses.

01/05/2025

Seafood Fried Rice is a delicious and versatile dish loaded with fresh seafood, fragrant rice, and savory seasonings. Here’s how you can make this flavorful dish at home:

Ingredients

For the Rice:
• 3 cups cooked and cooled rice (preferably day-old)
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed seafood (shrimp, scallops, squid, or crabmeat)
• 1/2 cup frozen peas and carrots
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for deeper flavor)
• 1/2 teaspoon ground white pepper
• 2 scallions, chopped (for garnish)

Instructions

1. Prepare the Seafood:
• Clean and devein the shrimp, and cut larger seafood like squid or scallops into bite-sized pieces.
• Pat the seafood dry with a paper towel to prevent excess water in the dish.

2. Heat the Pan:
• Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.

3. Cook the Seafood:
• Add the seafood to the hot pan and stir-fry for 2-3 minutes until just cooked. Remove from the pan and set aside.

4. Cook the Eggs:
• Add a little more oil if needed. Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside with the seafood.

5. Stir-Fry the Vegetables:
• Add the remaining oil to the pan. Sauté the onion and garlic until fragrant, about 1 minute.
• Add the peas and carrots and cook for another 2 minutes.

6. Add the Rice:
• Increase the heat to high. Add the cooked rice to the pan and break up any clumps with a spatula. Stir-fry for 3-4 minutes.

7. Season and Combine:
• Add the soy sauce, oyster sauce (if using), and white pepper. Mix well to evenly coat the rice.
• Return the seafood and eggs to the pan, stirring until everything is heated through.

8. Garnish and Serve:
• Sprinkle with chopped scallions and serve hot. Pair with lemon wedges or chili sauce for an extra kick.

01/05/2025

Mile High Eagle Brand Milk Pound Cake is a rich, moist, and buttery dessert with a heavenly texture that makes it stand out. The secret ingredient, Eagle Brand sweetened condensed milk, adds a luscious sweetness and ensures a tender crumb. Here’s how to make this divine dessert:

Ingredients
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 5 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract (or almond extract for a twist)

Instructions

1. Preheat Oven and Prepare Pan:
• Preheat your oven to 325°F (165°C).
• Grease and flour a standard 10-inch bundt or tube pan, or line the bottom with parchment paper for easy release.

2. Cream Butter and Sugar:
• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).

3. Add Sweetened Condensed Milk:
• Gradually add the Eagle Brand Sweetened Condensed Milk to the butter mixture, beating until smooth.

4. Incorporate Eggs:
• Add the eggs one at a time, beating well after each addition.

5. Combine Dry Ingredients:
• In a separate bowl, sift together the flour, baking powder, and salt.

6. Mix Dry Ingredients into Wet:
• Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
• Stir in the vanilla extract.

7. Bake the Cake:
• Pour the batter into the prepared pan and spread it evenly.
• Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve:
• Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
• Slice and serve as is, or top with powdered sugar, whipped cream, or fresh fruit for an extra treat.

Tips for Success
• Ensure all ingredients are at room temperature for a smoother batter and even baking.
• Do not overmix after adding the dry ingredients; this ensures the cake remains tender.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Enjoy this decadent pound cake with its rich, buttery flavor and velvety texture—truly a slice of heaven!

01/05/2025

Gooey Mozzarella Biscuit Bombs are bite-sized, cheesy delights perfect for snacks, appetizers, or a fun family treat. They combine soft, golden biscuits with a gooey mozzarella center, all brushed with flavorful garlic butter. Here’s how to make them:

Ingredients

For the Biscuit Bombs:
• 1 can (16 oz) refrigerated biscuit dough (like Pillsbury Grands)
• 8 oz mozzarella cheese, cut into small cubes (or use string cheese pieces)
• 1/4 cup marinara or pizza sauce (optional, for dipping)

For the Garlic Butter:
• 4 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon dried parsley (or Italian seasoning)
• 1/4 teaspoon salt

Instructions

1. Preheat the Oven:
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Biscuits:
• Open the biscuit can and separate the dough into individual pieces. Flatten each biscuit slightly with your fingers.

3. Add the Cheese Filling:
• Place a cube of mozzarella cheese in the center of each biscuit.
• Fold the dough around the cheese and pinch the edges tightly to seal, forming a smooth ball.

4. Place on Baking Sheet:
• Arrange the biscuit bombs seam-side down on the prepared baking sheet, leaving space between each one.

5. Prepare the Garlic Butter:
• In a small bowl, mix the melted butter, minced garlic, parsley, and salt.

6. Brush and Bake:
• Brush the tops of the biscuit bombs generously with the garlic butter.
• Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown.

7. Serve Warm:
• Remove from the oven and let cool for a couple of minutes. Serve warm with marinara or pizza sauce for dipping.

Tips for Success
• Seal Well: Ensure the dough is pinched tightly around the cheese to prevent it from leaking during baking.
• Experiment with Fillings: Add a sprinkle of pepperoni, cooked sausage, or herbs along with the cheese for variety.
• Reheat Gently: If storing leftovers, reheat in a microwave or oven to restore the gooey texture.

These biscuit bombs are irresistible, with their soft exterior and molten cheese center. They’re bound to be a hit!

01/05/2025

Homemade School Cafeteria Pizza is a nostalgic favorite, featuring a soft, slightly sweet crust, a rich tomato sauce, and plenty of melty cheese. Here’s how to recreate that classic rectangular pizza at home!

Ingredients

For the Dough:
• 1 cup warm water (110°F/45°C)
• 1 tablespoon sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 tablespoons olive oil
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt

For the Sauce:
• 1 can (15 oz) tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste

For the Toppings:
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese (optional, for that cafeteria-style flavor)
• Pepperoni, sausage, or other favorite toppings (optional)

Instructions

1. Make the Dough:
1. In a bowl, combine warm water and sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy.
2. Add olive oil, flour, and salt to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.

2. Prepare the Sauce:
1. In a small saucepan, combine tomato sauce, garlic powder, onion powder, oregano, basil, sugar, salt, and pepper.
2. Simmer on low heat for 10-15 minutes, stirring occasionally. Set aside to cool.

3. Assemble the Pizza:
1. Preheat your oven to 475°F (245°C).
2. Grease a large rectangular baking sheet (about 9x13 inches) or pizza pan.
3. Punch down the dough and stretch it evenly onto the baking sheet, creating a slightly raised edge.
4. Spread the prepared sauce evenly over the dough.
5. Sprinkle mozzarella and cheddar cheese over the sauce, then add any additional toppings.

4. Bake the Pizza:
1. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
2. Remove from the oven and let it cool slightly before slicing into rectangular pieces, just like in the cafeteria.

01/05/2025

Caribbean Stewed Fish is a flavorful and vibrant dish with a balance of spices, vegetables, and tender fish. Here’s a recipe to make it at home:

Ingredients

For the Fish:
• 2 pounds of fresh fish fillets (snapper, grouper, or your choice)
• 1 lime or lemon (for cleaning the fish)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the Stew:
• 2 tablespoons cooking oil (vegetable or coconut oil)
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 bell pepper (red, green, or yellow), sliced
• 2 tomatoes, chopped
• 2 stalks of scallions, chopped
• 1 sprig of thyme (or 1/2 teaspoon dried thyme)
• 1 scotch bonnet or habanero pepper (whole or sliced for extra heat)
• 1/2 cup coconut milk
• 1/2 cup water or fish stock
• 1 tablespoon tomato paste
• 1 teaspoon all-purpose seasoning or bouillon powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions
1. Prepare the Fish:
• Clean the fish with lime or lemon juice, then rinse and pat dry.
• Season the fish with salt, black pepper, paprika, garlic powder, and onion powder. Let it marinate for 15-20 minutes.
2. Sear the Fish (Optional):
• Heat 1 tablespoon of oil in a large skillet. Sear the fish for 2 minutes on each side until lightly browned. Remove and set aside.
3. Prepare the Stew:
• In the same skillet, add the remaining oil. Sauté the onions, garlic, and bell peppers until softened.
• Stir in the tomatoes, scallions, thyme, and scotch bonnet. Cook for 3-5 minutes until fragrant.
4. Build the Sauce:
• Add the tomato paste and mix well. Pour in the coconut milk and water (or fish stock).
• Add the all-purpose seasoning or bouillon powder. Adjust with salt and pepper.
5. Simmer the Fish:
• Gently place the fish into the stew. Spoon the sauce over the fish to coat.
• Cover and simmer for 10-15 minutes on low heat until the fish is cooked through and tender.
6. Finish and Serve:
• Remove the thyme sprig and scotch bonnet if left whole.
• Garnish with fresh cilantro or parsley.
• Serve hot with rice, boiled plantains, or ground provisions (yams, sweet potatoes, etc.).

Tips
• Adjust the spice level by reducing or omitting the scotch bonnet pepper.
• Add okra or carrots for extra texture and flavor.
• Ensure not to overcook the fish to keep it tender and flaky.

Enjoy the authentic taste of the Caribbean!

01/05/2025

Fiery Cajun Shrimp Stuffed
Jalapeños

Ingredients

12 large jalapeños, halved & seeded
200g shrimp, chopped
1 tsp Cajun seasoning
100g cream cheese, softened
1/2 cup shredded cheddar cheese
2 tbsp green onions, chopped
1 tbsp olive oil

Directions

Preheat oven to 200°C (400°F). Line a baking tray.
Toss shrimp with olive oil and Cajun seasoning.
Sauté in a pan for 2-3 mins.
Mix cream cheese, cheddar, shrimp, and green
onions.
Fill jalapeño halves with the mixture. Place on the tray.
Bake for 12-15 mins until golden and bubbly. Serve
hot!
Total Time: 30 mins
Servings: 6

01/05/2025

KFC-Style Gravy

Ingredients

2 tosp unsalted butter
2 tbsp all-purpose flour
11/2 cups chicken broth
1/2 cup beef broth
1/2 tsp onion powder
1/2 tsp garlic powder
Salt & pepper, to taste

Directions

Melt butter in a pan over medium heat. Whisk in
flour and cook for 1-2 mins to make a roux.
Gradually add chicken and beef broth, whisking
constantly to avoid lumps.
Stir in onion powder, garlic powder, salt, and pepper. Simmer until thickened, about 5 mins.
Serve warm over your favorite dishes and enjoy!
Total Time: 10 mins
Servings: 4

01/05/2025

Chocolate Chip Peanut Butter Pie

Ingredients

For the Crust:
11/2 cups chocolate cookie crumbs
1/4 cup melted butter
For the Filling:
250g cream cheese, softened
3/4 cup peanut butter
1/2 cup powdered sugar
1 cup whipped cream
1/2 cup mini chocolate chips
For the Topping:
Chocolate drizzle
Extra mini chocolate chips

Directions

Mix crumbs and butter. Press into a pie pan and
chill.
Beat cream cheese, peanut butter, and sugar. Fold in whipped cream and chocolate chips.
Spread filling over crust. Chill for 3 hours.
Top with chocolate drizzle and extra chips.
Total Time: 20 mins (+ chilling)
Ol Servings: 8

01/05/2025

Red Frosting Chocolate Chip
Cupcake

Ingredients

For the Cupcakes:
1 cup all-purpose flour f
1/2 cup sugar
1/2 tsp baking powder
1/2 cup milk
1/4 cup melted butter
1 egg
1 tsp vanilla extract
For the Frosting:
1/2 cup butter, softened
11/2 cups powdered sugar
2 tosp milk
Red food coloring
1/4 cup mini chocolate chips

Directions

Preheat oven to 175°C (350°F). Line a muffin tin
with cupcake liners.
Mix cupcake ingredients. Pour batter into liners.
Bake for 18-20 mins. Cool completely.
Beat frosting ingredients, adding red food coloring
to desired shade.
Pipe frosting onto cupcakes and sprinkle with
chocolate chips.
Total Time: 40 mins
Ol Servings: 12

01/05/2025

Peanut Butter Pie

Ingredients

For the Crust:
11/2 cups crushed graham crackers
1/4 cup melted butter
For the Filling:
250g cream cheese, softened
3/4 cup peanut butter
1/2 cup powdered sugar
1 cup whipped cream
For Topping (Optional):
Drizzle of chocolate syrup
Chopped peanuts

Directions

Mix graham cracker crumbs and melted butter.
Press into a pie pan and chill.
Beat cream cheese, peanut butter, and powdered
sugar until smooth. Fold in whipped cream.
Spread filling over crust. Chill for 3 hours or
overnight.

Optional: Top with chocolate drizzle and chopped
peanuts before serving.
Total Time: 20 mins (+ chilling)
Servings: 8

01/05/2025

No-Bake Mini Pumpkin
Cheesecakes

Ingredients

For the Crust:
1 cup graham cracker crumbs
2 tbsp melted butter
For the Filling:
250g cream cheese
1/2 cup pumpkin puree
1/3 cup sugar
1/2 tsp cinnamon
1 cup whipped cream

Directions

Mix crumbs and butter. Press into muffin tins, chill.
Beat cream cheese, pumpkin, sugar, and cinnamon.
Fold in whipped cream.
3
Spoon filling into crusts. Chill for 3 hrs.
Total Time: 20 mins (+ chilling)
Oi Servings: 6

01/05/2025

Jumbo Shrimp in Butter Garlic
Sauce

Ingredients

500g jumbo shrimp, peeled & deveined
3 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp olive oil
Juice of 1 lemon
Salt & pepper, to taste Chopped parsley for garnish

Directions

Heat olive oil and 2 tbsp butter in a pan over
medium heat.
N
Add garlic and sauté until fragrant (1-2 mins).
Toss in shrimp, season with salt and pepper, and
cook for 2-3 mins per side.
Add lemon juice and the remaining butter. Stir until
the sauce is silky.
Garnish with parsley and serve hot!
Total Time: 15 mins
Oi Servings: 4

01/05/2025

Shrimp and Broccoli Stir-Fry
Ingredients
300g shrimp, peeled and deveined
2 cups broccoli florets
2 tbsp soy sauce
1 tosp oyster sauce
1 tosp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated e
1 tsp cornstarch + 2 tosp water (slurry)
Salt and black pepper, to taste Cooked rice, for serving
Directions
Heat sesame oil in a pan, sauté garlic and ginger
until fragrant.
N
3
4
Add shrimp, cook until pink, then set aside.
Stir-fry broccoli, add sauces, and cornstarch slurry.
Return shrimp, toss well, and serve over rice.
Prep Time: 10 min
Cook Time: 15 min
Kcal: 250 per serving
Ol Servings: 2

See

01/05/2025

Creamy Mushroom Pasta

300g pasta of choice
2 tosp olive oil
3 cups mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 tsp thyme or parsley
Salt and black pepper, to taste

Directions

Cook pasta as per package instructions. Drain and
set aside.
In a pan, heat olive oil. Sauté garlic and mushrooms
until golden.
3 Add cream, Parmesan, herbs, salt, and pepper.
Simmer until thick.
4
Toss cooked pasta in the sauce. Serve hot and
enjoy!
Prep Time: 10 min
Cook Time: 15 min
Kcal: 400 per serving
1Ol Servings: 4

01/05/2025

Seared Scallops in Lemon Garlic
Butter Sauce
Ingredients
400g large scallops
2 tbsp olive oil
3 tosp unsalted butter
3 cloves garlic, minced
2 tosp lemon juice
1 tosp parsley, chopped Salt and black pepper, to taste
Directions
Pat scallops dry, season with salt and pepper.
Heat olive oil in a skillet, sear scallops 2 minutes per
side. Remove.
3
Add butter and garlic to the skillet. Cook until
fragrant.
Stir in lemon juice and parsley, then drizzle sauce
over scallops. Serve warm!
Prep Time: 10 min
Cook Time: 10 min
Kcal: 300 per serving
Ol Servings: 2

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1564 Nicholson Drive
New Orleans, LA
80702

Website

https://www.klfy.com/author/gerald-gruenig/

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