Emily Gautreaux, Author at Arlen "Benny" Cenac Jr

Different Instapot Options and the Perfect Beginer Recipe

The Instapot has taken over American kitchens by storm! What used to be a kitchen appliance to fear in your grandmother’s kitchen has reemerged as one of the most useful ones in today’s kitchens. They work by reaching temperatures that are even hotter than boiling water, building up heat and pressure under a sealed and locked lid. There are dozens of pressure cookers out on the market and they have been linked to injury because of explosions. Visualize a high-pressure explosion of boiling contents, electricity and stainless steel shrapnel. Very dangerous, especially when those surrounding pressure cookers are typically families.

Thankfully, many of today’s pressure cookers come with tons of safety features including locks, seals and gaskets but even the safest of pressure cookers should require every safety precaution. Make sure before each use that there are no missing or damaged parts or accessories. Ensure that you have thoroughly read all directions and are a competent user. Don’t overfill the pot with contents as this mistake has been linked to explosions. Double check that the pot is properly sealed and locked before it builds up to pressure. Check the cord and make sure it is not broken or frayed and that the electricity source is not wet or near water.

As long as you are using your pressure cooker safely, you will find that it quickly becomes a staple for dozens of recipes, even sometimes earning a permanent spot on the counter top. Most have several different functions including saute, warm, slow cook, steam, and even a yogurt-making function.

Here is our favorite beginner pressure cooker recipe taken from a BritCo article recently published but before we get to those, we want to suggest our very favorite pressure cookers to remove some of the guesswork for you.

1. Instapot Duo

The Instapot Duo has a cult following who even have named themselves “Potheads”. There are hundreds of Facebook, Instagram and Pinterest platforms just for Instapot recipes and they frequently go on sale. They are easy to use and have several useful functions as well as lots of safety features making it one of the top ranking pots in the category of safety of use.

2. Farberware Digital Pressure Cooker

This pot is programmable and affordable. It offers lots of flexibility as far as functions go and can make some melt-in-your-mouth meats with its high powered pressure.

3. Instapot Ultra

This Instapot is perfect for the more advanced and complex user. IT includes all the bells and whistles that a more basic user would find confusing but would be completely thrilling for the more ambitious user. It even has an LED screen.

Now for the recipes! Let us say you’re welcome in advance for these super quick and easy weeknight staples that your family will love!

1. INSTANT POT TUSCAN WHITE BEAN SOUP RECIPE

Chop it all up and throw it all in! That’s basically what this recipe is all about. Considering that it is healthy and will leave you with lots of leftovers, it’s a WIN/WIN!

Ingredients:

1 cup diced celery

1 1/2 cups diced onion (about 1 medium onion)

2 cups chopped leek, white and light green parts only

2 cups diced carrot

1 1/2 cups diced zucchini (about 1 medium zucchini)

8 ounces cremini mushrooms, sliced

4 garlic cloves, minced

3 (15-ounce) cans cannellini beans, drained and rinsed well

1 (28-ounce) can diced San Marzano tomatoes

4 cups of vegetable or chicken stock

1 Tablespoon dried Italian seasoning herb mix

1 pound Italian sausage links, left whole (optional)

1 bunch Lacinato kale, shredded

1/2 bunch fresh Italian parsley, chopped

thinly sliced rounds of lemon, chopped

salt and pepper, to taste

Instructions:

Combine all of the ingredients! The celery, onion, leek, carrot, zucchini, mushrooms, garlic, beans, tomatoes, stock, dried Italian herbs, and whole Italian sausage links.

Close the Instant Pot, set for five minutes on high of the “Manual” setting.

Let pressure release naturally. Remove sausage links, and slice. Replace pieces into the soup.

Stir the shredded kale, parsley, and chopped lemon into the soup. Season to taste and serve hot.

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Unique and Fun St. Patrick’s Day Recipes

St. Patrick’s Day is an often-overlooked holiday. It is the perfect opportunity to celebrate in unique ways: go to a parade, where funky green clothes and accessories, pinch people who don’t join in the fun, and try new color-themed recipes! Thegirlonbloor.com recently published their favorite St. Patrick’s Day recipes and we narrowed it down and picked our top favorites from the list. Read on!

1. PISTACHIO ICE CREAM SANDWICHES WITH THIN MINT COOKIES

Mini cheesecakes, Mini muffins, Mini cinnamon rolls, Mini caramel apple bites….the options are endless! Mini desserts have become a craze and for good reason. They are fun, delicious, and make for a great presentation. There is just enough sweetness in a mini dessert to finish off a great meal but not so much that you leave feeling guilty.

Adding pistachios to a sweet dessert is a popular way to give a dish contrasting and complementing flavors. And their healthy properties almost offset the sugar intake, right? Not only are pistachio nuts tasty and fun to eat, they’re also super healthy. They are seeds of the Pistacia vera tree contain healthy fats and are a good source of protein, fiber and antioxidants. They also contain several essential nutrients and have benefits for weight loss, as well as heart and gut health. Notably, pistachios are one of the most vitamin B6-rich foods around. Pistachios are also rich in potassium, with one ounce containing more potassium than half of a large banana.

Around 50 pistachios contain:

Calories: 156
Carbs: 8 grams
Fiber: 3 grams
Protein: 6 grams
Fat: 12 grams (90% are healthy fats)
Potassium: 8% of the RDI
Phosphorus: 14% of the RDI
Vitamin B6: 24% of the RDI
Thiamin: 16% of the RDI
Copper: 18% of the RDI
Manganese: 17% of the RDI

This recipe is the perfect mix of salty and sweet, indulgence and healthy, and most importantly, for St. Patrick’s Day fun …it’s GREEN!

Ingredients
4 Girl Scout Thin Mint Cookies or Ritz Cracker Peppermint Cookies frozen
2 heaping tablespoons pistachio Halo Top ice cream
crushed pistachios

Instructions
Place a heaping tablespoon of ice cream on one cookie. Top with another cookie and press together until the ice cream has spread toward the edge. Sprinkle or roll the edge of the cookie into crushed pistachios, coating the ice cream. Repeat with the other two cookies. Eat immediately for a messy small treat OR put the ice cream sandwiches in the freezer for 10 to 15 minutes to let the ice cream set.

2. MATCHA GREEN TEA PANCAKES

Matcha literally means “powdered tea.” With matcha, you’re drinking the actual leaves, which have been finely powdered and made into a solution. Because you are ingesting the entire leaf you receive 100% of the nutrients vs. the leaked nutrients from tea leaves when you boil it. Matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea. One cup of matcha equals 10 cups of regularly brewed green tea in terms of nutritional content. It’s packed with antioxidants including the powerful EGCg. It also boosts metabolism and burns calories as well as calms the mind and relaxes the body. It’s become a sort of “It” ingredient that is often mixed in with coffees and teas.

St. Patrick’s Day MATCHA GREEN TEA PANCAKES

Here we see it incorporated into a classic breakfast staple and we are loving the idea! There is no better was to start out your St. Patrick’s Day than with a full stack of healthy, green pancakes!

Ingredients
2 eggs
2/3 cup milk
1/4 cup vegetable oil or melted butter + extra for frying
1/4 cup coconut palm sugar
1 tsp vanilla extract
1 cup flour
2 TBSP matcha powder
1 TBSP baking powder
1/8 tsp kosher salt

Toppings:
I suggest plain Greek yogurt fresh raspberries, macadamia nuts, pepitas, chia seeds and pure maple syrup but mix it up however you’d like.

Directions

In a large bowl, thoroughly whisk together the egg, milk, vegetable oil (or melted butter), sugar and vanilla extract.
Add the flour, matcha powder, baking powder and salt. Whisk until combined and the batter comes together. It will be thick and very green.
Heat a cast-iron skillet over moderate heat.
Brush with vegetable oil or butter.
Using a 1/4 cup measure, transfer small mounds of pancake batter onto skillet. Use a spatula to help even out the circle if need be.
Once bubbles appear and pop on the surface of the pancake, carefully flip the pancakes and cook for another minute or so.
Stack the pancakes and serve hot with butter, maple syrup and whatever other toppings you desire.

For more recipes click here.

Number One Affordable New Orleans Excursion

Whether you planned a trip to the Big Easy with your group of girlfriends, are heading down with your company for a work conference, or planning a weekend getaway with your family, you will want and need to know all the details about this number one Affordable New Orleans Excursion. Classic Louisiana delicacies such as oysters, po-boys, crawfish, and beignets are at the top of any New Orleans itinerary, but there’s much more to the city than eating and indulgence.

Whether you’re a first-timer or a born-and-raised local, there is always something new to do in New Orleans, from palm-readings in the French Quarter to one-of-a-kind museums and historical jazz joints (between meals at some of the world’s best restaurants, of course). One thing’s for sure: You’ll be ready to collapse into bed at one of the best hotels in New Orleans by the end of the day.

New Orleans is a city that never sleeps and is never dull, but paying for all of that activity can add up. Luckily, there are tons of inexpensive (even FREE!) things to do in New Orleans to help lift the financial burden that excursions can add. Recently, Louisianatravel.com published their Top 10 list of affordable New Orleans attractions. The following is our Top affordable NOLA excursion!

The French Quarter stretches along the Mississippi River from Canal Street to Esplanade Avenue and inland to North Rampart Street. It equals an area of 78 square blocks and has an elevation of 1 foot. The French Quarter, also known as the Vieux Carré (“Old Square”), is the oldest section of the City of New Orleans. Founded in 1718 by Jean-Baptiste Le Moyne de Bienville, New Orleans developed around the Vieux Carré, the city’s central square. Today, the district is referred to as “the Quarter.”

Affordable New Orleans Excursion - Here is a view of The New Orleans French Quarter at dusk

There are lots of attractions in the Quarter and you could spend an entire day there just adventuring around and taking in the sights that you happen upon. You will see plenty of street performers. They may be extravagantly painted jokesters that at first glance look like a statue, or young boys with bottle caps nailed to the bottoms of their shoes. New Orleans isn’t short on raw talent. You will see tons of artists using various mediums and propping their art up in various places, some even doing commissioned representations of Quarter visitors who have the time. There will be palm readers, street preachers, and tons of tourists from all over the world. It’s a place bustling with color and life.

Several tours are available in the Quarter. Some cheap, some free. One popular option is a Literary Self-Guided Walking Tour. See where some of New Orleans’ most renowned authors lived such as Tennessee Williams, William Faulkner, Truman Capote, Thornton Wilder, Walker Percy and Anne Rice. Click here for our favorite Literary Quarter Tour.

When your tummy starts rumbling, pop in any one of the iconic Quarter restaurants, not for a meal, but for an experience. Have Oysters Rockefeller & Cafe Brulot at Antoine’s Restaurant, Shrimp remoulade and pompano with crab meat from Galatoire’s, Barbecue Shrimp at Mr. B’s, Killer Po-boys in Erin Rose, or a Late Night Burger at Clover Grill.

When you’ve seen all there is to see and you are ready to retire for the night, there are plenty of lodging options available, depending on what you prefer. Whether you are looking for a quaint, tucked away inn or a hotel right in the middle of the bustling French Quarter, you’ll find the perfect accommodations in this quintessential New Orleans neighborhood. If you want something right smack in the middle of things, book your room at Four Points by Sheraton. It is located in the heart of the French Quarter on the corner of Bourbon and Toulouse; you can’t get much more central than that. Many rooms offer balconies overlooking the street below or the courtyard/pool and it is in walking distance to all French Quarter attractions. If you want to remain within walking distance but don’t want to be too much in the mix, try the Astor Tower whose renovation was just completed in 2016. This AAA Four Diamond hotel is located at the edge of the French Quarter at the intersection of Bourbon and Canal Street. Wherever you stay, just know that you will sleep hard and well- New Orleans has a funny way of wearing you out!

For more Louisiana news, click here.

Gaylord Rockies Resort and Convention Center Now Open

GMarriott recently announced that the newest premier American resort, Gaylord Rockies Resort and Convention Center, has had its Grand Opening. This resort, and the Gaylord name, has a long and rich history making them experts in the hospitality industry.

The Gaylord and Dickinson families began the Oklahoma Publishing Company, which would become the Gaylord Entertainment Company, in Oklahoma in 1903, before Oklahoma was even recognized as a state. There was an increasing demand for news in the area and the families recognized that need and decided to capitalize on it. Soon, radio would enter the lives of every American. The two families saw potential in this field and added on a broadcasting agency to their business. It was the 2nd radio station in the United States. As the two entrepreneurial families recognized more and more potential during a time of major industrial growth in the US, they continued to expand their businesses to meet those needs. The radio venture eventually led them to Nashville, the home of country music. One of their radio announcers, George D. Hay, gave birth to the renowned Grand Ole Opry with his country music radio show.

The business venture that would bring Gaylord the greatest amount of success and would thrust his company into the national spotlight was his 1983 purchase of Nashville-based Grand Ole Opry and the Opryland Hotel. The Opryland Hotel ballooned in size during the 1980s and early 1990s to almost 2,000 rooms, making it one of the largest and most successful hotels in the world.

The success of the Opryland Hotel was in part a reflection of the ability of its managers. With newfound success, money to invest, and a top-notch management team, Gaylord Entertainment announced two new hotel-development projects: a 1,500-room Opryland Hotel in Grapevine, Texas, and a 1,400-room Opryland Hotel in Osceola County, near Orlando, Florida. The Texas and Florida Opryland Hotels were the first of several hotels the company planned to establish in the future. While construction was still underway at the two sites, the company announced plans for the $500 million Opryland Hotel Potomac, a 2,000-room hotel and convention center in National Harbor.

Gaylord Rockies Resort Photo — Marriott recently announced that the newest premier American destination, Gaylord Rockies Resort and Convention Center, has had its Grand Opening.

Gaylord’s newest enterprise offers and experience like no other previous Gaylord property. Offering diverse convention, entertainment and lifestyle experiences, it truly celebrates the geographic heritage of the Rockies with regional themes and attractions designed exclusively for the resort. The resort’s interior design has everything from waterfalls, boulders, native landscaping and even elevators designed to look like old mine shafts, a nod to Colorado’s gold rush history. Guest rooms boast carpets with Aspens and lumberjack plaid print pillows. In the Convention Center, one will find Colorado-inspired details throughout such as ski tracks and snow drifts. “For the past three years, a dedicated group of more than 1,500 individuals has worked tirelessly to bring this massive project to life. We couldn’t be more excited to officially open our doors and welcome guests to experience all that’s offered at this magnificent property; a destination experience in its own that authentically captures Colorado’s adventurous spirit,” said Gaylord Rockies Resort & Convention Center General Manager Rick Medwedeff.

The resort features 1,501 guest rooms, including 114 upscale suites, and more than 486,000-square-feet of meeting and convention space. Businesses can bring their conference, convention or meeting to life in one of the property’s new indoor or outdoor event rooms, including the 20,000-square-foot Aurora Patio and the 175,000-square-foot Exhibit Hall. The resort also offers eight dining options, a luxurious spa and salon, indoor and outdoor pools, a communal 75-foot TV, and picture-perfect views of the gorgeous landscape.

For more travel tips and news, click here.

Nicholls to Screen Documentary on Female Chefs

Nicholls State University recently announced that on March 26th it will screen a new award-winning documentary regarding Female Chefs by Joanna James, “A Fine Line: A Woman’s Place is in the Kitchen.” Part of a national tour, and screening during National Women’s History Month, the acclaimed documentary highlights female chefs who make up only 7 percent of head chefs and restaurant owners. The film takes a deeper look at why this statistic exists, despite the high number of female culinary students. “The ironic part about this discussion is that most culinary programs, like the Chef John Folse Culinary Institute, have predominantly women enrollees, yet professionally those numbers don’t match,” said the Nicholls Culinary Department head, chef John Kozar. “That’s what the film is all about. What can we do, all of us together, to create a level playing field?” Nicholls’ female to male ratio at the John Folse Culinary Institute is more than 65 percent female,” Kozar said.

Hosted by The John Folse Culinary Institute housed at Nicholls University and emceed by Marcelle Bienvenu, culinary instructor and longtime New Orleans journalist, the event will include the presentation of a lifetime achievement award to New Orleans Chef, Author and television host Leah Chase, the Queen of Creole Cuisine and owner of Dooky Chase’s Restaurant.

After the screening, there will be a discussion amongst a series of expert panelists, including some notable Nicholls alumnae and local chefs. Among the panelists are: Kristen Essig, chef and owner of Coquette in New Orleans; Katie O’Hara, pastry chef at Mopho and Maypop in New Orleans; Anne Milneck, owner of Red Stick Spice Co. in Baton Rouge; and Samantha Love, assistant executive property chef at Caesars Entertainment Corp. in Baltimore, Maryland.

Kozar stated when interviewed, “We’re excited to be able to host this documentary. Our enrollment at the Chef John Folse Culinary Institute is more than 65 percent female, so we have made it a priority to showcase the success of our alumni and other women in the workforce. That’s why we started and continue the Empowered Women Chefs Series, which brings in successful female chefs to connect with our students.”

Founded in 1993 in response to the disparity outlined in Joanna James’s documentary, was the nonprofit organization The International Association of Women Chefs & Restaurateurs (WCR). WCR includes membership of thousands of women, from culinary students, line cooks, pastry chefs, and executive chefs to educators, food writers, farmers, media professionals, and more. Their mission is to advance women across the culinary industry through education and connection. They offer opportunities for professional development and mentorship. Their annual National Conference is held every spring, with the 2019 National Conference scheduled for Minneapolis and St. Paul, Minnesota on April 27-29.

The conference will cover all aspects of the food and hospitality by offering class, speakers, and camaraderie. It celebrates the strength and success of women in the profession and hopes that women leave feeling inspired and revitalized. If you’d like more information on WCR and/or the April conference, click here.

The Nicholls documentary screening will be held at 5:30 p.m. in the Mary and Al Danos Theater. Tickets are $40 for the cocktail reception, the screening and the panel, or $20 for the screening and the panel. To purchase tickets, click here.

The Chef John Folse Culinary Institute is named after famous Louisiana chef John Folse, acclaimed and award-winning Louisiana chef. It was recently announced that it would be offering a series of Saturday cooking classes to the local community called Cooking With the Colonels. Each class will include an orientation, cooking lessons, a family meal, and a tour of the Lanny D. Ledet Culinary Arts Building which is the facility that houses the Nicholl’s State on-campus Chef John Folse Culinary Institute.

For more education-related news, click here.

Famous New Orleans King Cake Recipe

The King Cake recipe is a famous Louisiana dessert that has a long history of being a local staple, especially during Mardi Gras. Before we look at how to make this delicious and colorful concoction first posted by Allrecipes.com, let’s take a quick look at the King Cake’s origins.

The King Cake, a circular shaped cross between a coffee cake and a french pastry, is thought to have been brought to New Orleans from France in 1870. It is one of the most recognizable symbols of Mardi Gras, and as Mardi Gras has religious origins, so does the King Cake. Mardi Gras Season kicks off on January 6th, also called the “Epiphany” which comes from the Greek term “to show.” Jesus showed himself to the 3 Wisemen on this day, and because of this, a tiny plastic baby is inserted somewhere into the King Cake. In the olden days, things such as coins, pecans or peas were used in place of the baby. Will you be the one to find the baby in your piece of cake? Who knows? Tradition has it that, whoever finds the baby in their piece of cake has to buy the next one.

King Recipes are as many as there are Mardi Gras traditions, and opinions on which bakery sells the best King Cake are held strongly by native Louisianians. They are typically cinnamon flavored and have various fillings such as cream cheese, butter pecan, strawberry, blueberry, vanilla pudding, etc.

This recipe is an easy and fun one to do at home. Try it out! You may just find that the best Louisiana King Cake is the one you make in your very own kitchen!

INGREDIENTS

PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING:
1 cup confectioners’ sugar
1 tablespoon water

EXTRAS:

Plastic Baby

DIRECTIONS
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

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