April 13, 2012 · 10:04 am

Beets with Sweet Onions

The Savoie Secret to a healthy meal is a colorful plate! Beets add a vibrancy to any meal. This Easter we served these beets from Paw Paw’s garden along side a pulled pork barbecue sandwich. We think it’s the perfect vegetable for the season since everyone in the dying-eggs-fingers-and-clothes spirit! Who doesn’t love pink?
Boiling the beets yourself is very simple and the taste is noticeably different from the watered down canned version. If you can boil eggs, you can boil beets!
recipe by Pat Savoie

Ingredients

Salad:
Beets
Sliced Sweet Onions
Dressing:
Vinegar (red wine, apple, rice- your choice)
Sugar
Salt and Pepper

Method

Boil whole beets in salted water until tender enough to be pierced with a sharp knife.
Cool.
Remove skin by rubbing with your hands and cut into 1/4 inch slices.
Add sliced sweet onions.
Combine dressing ingredients and toss to serve.

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Filed under Salads

April 10, 2012 · 11:36 am

Easter Resurrection Rolls

This Easter the Savoie family celebrated the Resurrection of our Lord by making these empty tomb cinnamon crescent rolls.

Each roll is stuffed with a marshmallow that disappears when the roll is baked leaving an empty space. This reminds us of the empty tomb of Christ on Easter Sunday. The recipe is easy enough for kids to follow.  As you put the rolls together, talk about the symbolism of the ingredients:

Large Marshmallow – body of Jesus

Melted Butter – oils of embalming

Cinnamon and Sugar – spices used to annoint the body.

Crescent Roll – the wrapping of Jesus’ body or the tomb.

Cavity in bun – the empty tomb

by Elizabeth Savoie Dronet

Ingredients

2 cans jumbo crescent rolls
16 Large marshmallows
1/4 cup melted butter for dipping
cinnamon and sugar mixture in a bowl for rolling marshmallows and rolls
cooking spray

*Recipe may be halved.

All hands on deck.

Method

Unroll each crescent roll from the can. Dip each marshmallow in butter and then roll in cinnamon and sugar mixture to coat. Roll up this marshmallow with the crescent dough sealing all sides so that the marshmallow will not escape in the oven. Dip the roll in butter and roll in cinnamon and sugar mixture. Place in greased muffin tins or jelly roll pan. The pan should have sides to capture the sauce.

Bake at 375 for 15 minutes. Cool slightly and serve.

The rolls out of the oven.

Miette and Becca perform the taste test. Mmmmm.

It worked!

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Filed under Bread, Dessert, Holidays, Lunch Box

March 26, 2012 · 9:12 am

Bento Box Lunch Basics

My girls love their “cute lunches” and insist that I make them most every day. It’s a way I can send an I love you message to them at school. While the traditional bento box usually includes rice, meat, fruit and vegetables, my version usually has a sandwich, protein, fruit and vegetables. I do send molded sushi rice on occasion, but sandwiches are just easier.  I have found the best selection of bento supplies at Fit, a Japanese dollar store in Bellaire, Texas near Beltway 8. However bento supplies can easily be found in grocery and craft stores if you know what to look for. My girls have learned to save cupcake toppers from birthday parties so I can reuse them in their lunch boxes!  Adding a little cuteness to your child’s lunch does not take long and is very appreciated.

by Elizabeth Savoie Dronet

Stackable bento box with elastic band.

We decorated the inside divider of the bento box with cupcake stickers that are the clear vinyl type from Hobby Lobby.

Collection of food picks, small forks, and nori punches are stored in a jewelry organizer.

Here is an example of how to pack a bento box: line bottom with lettuce or spinach leaves, punch face out of nori (seaweed paper used in sushi rolls) and place on boiled egg half, roll slices of meat and thread onto long food pick, tuck in cherry tomatoes and cheddar slices cut into shapes.

In the second half, which is a smaller container, I've placed peanut butter and jelly Ritz cracker sandwiches.

Square sandwich boxes are also great to pack cute lunches. Cut sandwiches into shapes and decorate the top with cheese, cold cuts, dried fruit or veggies. Here I've cut out the bunny's eyes with a straw and attached carrots and veggie bologna with mayo. Peanut butter can also be used as a glue.

Find extra large carrots in Asian grocery stores. Slice without peeling and cut into shapes with small metal cookie cutters. Serve with ranch dip if desired. Here we cut flowers and added celery sticks for stems or grass.

Here is a sampling of sandwich cutters available.

Place warm boiled eggs in these molds and dunk in cold water for 10 minutes. The smaller mold is for quail eggs. Place molded eggs in water with a few drops of food coloring or dye with pickled beet juice. Recipes for quail eggs and pickled beets are on Savoie Secrets.

Keep your eyes open for small containers to divide items in the bento box or to pack them separately. The green bear is great for granola to sprinkle on yogurt cups. The red and yellow containers are perfect for dips. Decorate with vinyl stickers to add some fun.

Molded sushi rice with nori punch faces. I colored the rice pink with pickled beet juice. They look like Pac-Man ghosts to me!

For more lunch ideas click the Lunch Box category on the right side of the screen.

You may also enjoy browsing these recipes: Quail Eggs, Pickled Beets, Halloween Lunches, Jello Shapes, I had a Little Chicken Deviled Eggs, and Miniature Pies.

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Filed under How To, Lunch Box, Sandwiches, Vegetarian

March 22, 2012 · 10:58 am

Teriyaki Salmon or Tilapia

My friend Emma Welsch shared this recipe with me several years ago as an idea for Friday Lenten suppers. She claimed it was very easy and delicious. I have to agree. While the original recipe calls for marinading the fish and then grilling it over coals, Emma’s version of baking it in the marinade and then serving the fish over a bed of rice with the sauce is simple and quite tasty.

By Emma, Elizabeth’s friend

Ingredients

Fish fillets or steaks to fit in a 9×13 dish
Vegetables such as matchstick carrots or sliced red or yellow bell peppers
Sliced green onions

Marinade
1/2 cup white wine
1/4 cup brown sugar
3 Tbsp soy sauce
3 cloves garlic, minced or pressed
1/2 tsp ground ginger or 1 tsp fresh grated

Method

1.Arrange defrosted fish in a 9×13 dish.

2. Combine marinade in a glass measuring cup and heat slightly in the microwave to help the brown sugar dissolve.

3. Pour marinade over fish and let sit for 15 minutes. If you are pressed for time, omit this and bake immediately.  Preheat oven to 350 degrees.

4. Place vegetable in dish, reserving the green onions for later.

5. Bake for 15 minutes. Serve over rice and top with sliced green onions and a spoon of marinade/sauce.

*Leftovers are perfect for a school lunch. Pack hot meal in a thermos.

**If you prefer, marinade the fish for 15 minutes and then place the fillet or steak on the grill for 3 minutes, brushing with marinade, and then flip for another 4-5 minutes.

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Filed under Grill/BBQ, Lunch Box, Main Dish, Seafood

March 19, 2012 · 12:20 pm

Southwestern Egg Rolls

Our family spent some time at my Aunt Janet’s house in Baton Rouge this spring break celebrating St. Patrick’s Day. She served up these meatless Southwestern Egg Rolls for supper on a lenten Friday. They were delicious and quite filling. We tried them both baked and fried and fried won the taste test hands down…was there any doubt it wouldn’t? Serve the egg rolls with a salad and call it healthy!

by Janet Hoover

Ingredients

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 cup shredded mozzarella
1 (4 oz.) can diced green chilies, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper

1 package egg roll wrappers (about 24 total)

2-3 cups coconut oil for frying. Can substitute canola oil.

Method

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Deep fry at 350°F until golden brown, about 3-5 minutes on each side. Drain on paper towels..

Serve warm with salsa.

St. Patrick's Parade in Baton Rouge

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Filed under Main Dish, Vegetarian

March 9, 2012 · 1:25 pm

Cucumber Sandwiches

These cool cucumber sandwiches give the lunchbox some variety. Cut them into shapes and remove the crusts for a ladies luncheon or shower. The spread is also great on sesame crackers.

by Elizabeth Savoie Dronet

Makes approximately 20 round sandwiches or 80 quarters

Ingredients

1 medium cucumber, peeled, grated, and squeezed

1/3 cup mayonnaise

1 8oz package of cream cheese, softened

¼ tsp of garlic salt (Use 2 parts salt, 1 part garlic powder as a substitute.)

sprinkle of dried dill (I like “It’s a Dilly” or ½ tsp chopped fresh dillweed)

Method

Combine ingredients and spread over bread slices with crusts removed.

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Filed under Lunch Box, Sandwiches, Showers or Teas, Vegetarian

February 18, 2012 · 7:13 pm

Boston Cream Cupcakes

I’ve always loved Boston cream pie and thought it would be great as a cupcake.  I took my inspiration for the filling from my favorite cream puff recipe. It was easy to serve to a crowd and loved by adults and children alike.

by Pat Savoie

Ingredients

Cake:
Betty Crocker Yellow Cake Mix according to package directions

Filling:
1 small vanilla instant pudding
1 1/4 cup milk
1 cup Cool Whip
1 tsp almond extract (optional)

Ganache:
1 cup chocolate chips
2/3 cup milk or cream

Method

Bake cupcakes according to package directions. Cool completely. Slice in half horizontally by cutting  off the top. 

Make filling by whisking 1 1/4 cups cold milk and instant pudding mix for two minutes.  Fold in Cool Whip and 1 tsp almond extract.  To fold, stir gently from bottom to top.

Add a large dollop to the bottom half of the cupcake and top with other half.

Heat milk or cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly. Frost cupcakes with ganache.

Store in refrigerator until ready to serve.

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Filed under Cakes, Dessert

February 16, 2012 · 12:54 pm

Hot Crawfish Dip

“What smells so delicious?” my guests kept asking. At my recent Mardi Gras themed Pokeno party, my appetizer buffet included Louisiana inspired dishes. This Hot Crawfish Dip was a winner. Every last piece of French bread was used to sop up this guest favorite.

by Elizabeth Savoie Dronet, based on a Southern Living recipe

Ingredients

1/2 cup butter (1 stick)
1 bunch green onions, sliced (about 1 cup)
1 small green bell pepper, diced
1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4-oz.) jar diced pimiento, drained
2 teaspoons Tony’s
1 (8-oz.) package cream cheese, softened

French bread baguette slices, slightly toasted

Method

Throw me something Mister!

Melt butter in a medium saucepan over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

This dip would also be good over noodles to make a crawfish fettuccini.  Add a little celery to the onions and pepper if desired.

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Filed under Appetizer, Seafood

February 13, 2012 · 1:24 pm

Orange Poppy Seed Bread

This mildly flavored bread is similar to pound cake.  Eat it for breakfast, dessert, or as a snack with an afternoon cup of coffee. It becomes denser on the second day and suitable for cutting into squares or shapes for children’s lunch boxes.

by Elizabeth Savoie Dronet

Bread Ingredients

1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 Tbsp poppy seeds
2 teaspoons orange zest (finely chopped or microplaned)
1/2 cup butter, softened (1 stick)
1 cup sugar
1 tsp vanilla
3 eggs
1/2 cup sour cream

Glaze Ingredients

1/3 cup powdered sugar
2 Tbsp fresh orange juice
1 tsp orange zest

Method

1. Preheat oven to 325. Spray loaf pan (approximately 9 x 5 x 2) with nonstick spray.

2. In a mixer, beat butter on high speed for 30 seconds. Add sugar and beat for 3 minutes. Add vanilla and beat well.

3. On medium speed, add eggs, one at a time, beating for 30 seconds after each. Add orange zest, poppy seeds, salt and baking powder. Mix until combined, scraping down the sides once or twice.

4. Add 1/2 cup of flour, mix on low speed until combined. Add half of the sour cream, mix until combined. Repeat with flour and second half of sour cream, mix until combined. Add last 1/2 cup of flour and mix. Pour batter into pan.

5. Bake 1 hour or more until cake tester comes out clean. Top will be golden.

6. For glaze, whisk together powdered sugar, orange zest, and juice.

7. Immediately remove bread from pan and place on a cooling rack positioned on a tray. Brush some of the glaze over the top and sides of the loaf. Repeat several times. You may not wish to use all of the glaze. Cool completely and slice to serve.

8. To store, wrap loaf in plastic wrap and keep at room temperature. Yield 12 servings.

If you like quick breads, also try our Banana Nut Bread, Pumpkin Bread, and Zucchini Bread.

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Filed under Bread, Breakfast, Dessert, Lunch Box

February 8, 2012 · 8:30 am

Make-Ahead Cinnamon Sour Cream Coffee Cake

I love a special breakfast on weekend morning.  This recipe is great because you can make it the night before and just pop it in the oven the next morning.  Even better, the recipe makes two cakes, one for now and one for later.  Freeze the second one for a quick dessert or breakfast later that month.

Contributed by Elizabeth Savoie Dronet, based on the book More Best Recipes 

Makes two 9 inch cakes, each serves 6

Streusel

1/3 cup packed brown sugar
1/3 cup sugar
1/3 cup flour
4 Tbsp butter (1/2 stick), chilled and cut into pieces
1 Tbsp cinnamon
1 cup pecans, chopped

Cake

3 cups flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 3/4 cups sour cream
1 cup packed brown sugar
1 cup sugar
3 eggs
7 Tbsp butter, melted and cooled

Method

1.  For Streusel:  Using your fingers or a fork, mix the brown sugar, sugar, flour, butter and cinnamon together until it resembles course meal. Set mixture and nuts aside.

2. For Cake: Coat two 9 inch cake pans with vegetable oil spray. Mix flour, baking powder, baking soda, cinnamon and salt together in a large bowl.  In a smaller bowl, whisk sour cream, sugars, eggs, and melted butter together. Gently whisk the egg mixture into the flour mixture until it is smooth and well combined.  Do not over mix.

3. Scrape batter into the two greased pans.  Sprinkle nuts on top followed by streusel.  (Mom like to put the nuts on first to help prevent them from burning.)

To Serve: Bake at 350 for 25-30 minutes. A cake tester should come out clean when cake is done in the middle and tops are golden brown.

To Store: Wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month. Do not thaw before baking. I like to wrap again in foil and write the directions for baking on it with a sharpie. If refrigerated, bake at 350 for around 35 minutes, if frozen around 45 minutes.

If you like coffee cake, you may also like our recipes for Cherry Coffee Cake, Apple Coffee Cake, Jumbo Oatmeal Raisin Coconut Cookies, and Blueberry Coffee Cake Muffins.

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Filed under Breakfast, Cakes, Freezes Well