In Honor of Deb {White Bean Soup}

I haven't cooked with my gals at I Heart Cooking Clubs in almost a year.  But when I found out about this special get together, I had to get back to it.

This week, IHCC is holding a virtual potluck in honor of Deb from Kahakai Kitchen.  Deb recently lost her mother, so we're all getting together to offer our support.

It's well known that Deb loves soup.  After reading Deb's tribute to her mother, I found out that her mom loved soup too.  So I chose to bring White Bean Soup from Rick Bayless topped with Mustard Croutons from Yotam Ottolenghi (which I've made before).

The soup was thick and creamy from the pureed beans.  Hot sauce was a nice finishing touch.
The recipe can be found HERE.  I used celery instead of celeriac, Louisiana Hot Sauce instead of a Mexican brand, and parsley instead of cilantro.

My condolences, Deb.

I Heart Cooking Clubs

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It's a Party Down Here {Top 10 Party Recipes of 2014}

I admit it.  

I'm a sucker for those "Year in Review" segments 

highlighting the best songs, best books, best movies, and best moments of the past year.

Of course, I've usually never heard the songs, 

read the books, 

or seen the movies.  

But when it comes to laissez les bons temps rouler
...over the past year, apparently I had it covered!

Out of the Top 20 most viewed recipes of 2014, half of them were party foods.

Thank you for visiting over the past year and rolling through the good times with me.

TOP 10 PARTY RECIPES OF 2014

(based on reader's views)

10. Puff Pizza w/ Collard Greens (or Spinach)
Elegance from leftovers.  Who da thunk?

9. Canialle Bleu Cocktail

(Sneaky Blue Cocktail)
For the sneaky trickster in all of us.

8. Crab Artichoke Squares
Parties, breakfast,
or just because crab.

7. Snakebite
Don't worry, beer.  You can be turned into a cocktail too.

6. Cape Codder
One of my favorites too.
I drank the hell outta this all summer long.
Or something less incriminating.

5. Who Dat Hot Wings
Why Who Dat?
Because Louisiana ingredients go into the sauce.
One of our favorites--we ate tons of these while watching the Saints lose play.  
The Boy mastered the sauce mid-season.

4. Roasted Poblano & Corn Dip
Because I firmly believe roasting all vegetables rocks.

3. Lemon Drop Martini
Technically not a martini.
But after a few, will it really matter?

2. Crab Rangoon
Because more crab.
And fried. And creamy.

1. Cuba Libre
Because everyone needs to get their pirate on
from time to time.

Linking with:

Easy, Creamy Shrimp & Roasted Pepper Puffs

It's go time.

Time to think about another holiday dinner.
And all those holiday parties.

Holiday dinners may take a while to prep and cook.  And I suppose that's tradition.

But who wants to be stuck prepping and cooking for a party?
Easy is the way to go.
Puff pastry is the way to go too.

These Easy, Creamy Shrimp & Roasted Pepper Puffs have a quick roasted red pepper sauce that can be used on a lot of things...tossed with pasta, a sauce for chicken, on top of a grilled steak.

The shrimp can be purchased cooked, or leftovers can be used.

The filling and garnishes can be handled in the time it takes to bake the pastry cups.
And you won't be stuck in the kitchen.
Unless you just like hiding out in there.

Featured at:

Delicious and Savory Appetizers from Treasure Box Tuesday

AND

Print It!

Easy, Creamy Shrimp & Roasted Pepper Puffs

1 package puff pastry cups (9.5 oz, 24 bite size cups)
1/2 cup coarsely chopped roasted red bell pepper (jarred), plus 1 1/2 Tbsp finely chopped
1/4 cup heavy whipping cream
1/2 lb cooked shrimp, chopped
salt and black pepper to taste
1 Tbsp chopped chives

Bake puff pastry cups according to package directions.

In a mini food processor or blender, combine 1/2 cup roasted red peppers and 1/4 cup heavy whipping cream to make a sauce.  The sauce should be thick--it will thin out when heated.

Add the cooked, chopped shrimp and the red pepper cream sauce to a skillet over low heat.  Season to taste with salt and black pepper.  Heat the sauce through.

When the puff pastry cups are done, fill them with the shrimp and red pepper mixture.  Top with finely chopped roasted red bell pepper and chives.  Serve immediately.  Makes 24 puffs.



Party some more...

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