Terrific Tuesday- July 9, 2013

Happy Tueaday!
Things have been busy around here! My dad and step mom left Monday morning early. We went to the library today and a few other places. The kids each earned prizes ( book bags , bookmarks and pencils ) from the library for reading times. The library is having a photo contest as well. I hope one chooses to enter it.

Here is the crawfish pie recipe I wrote about last Tuesday. You can easily substitute oysters and oyster liquid instead if crawfish and chicken stock. It have to say I made 2 pies. One with the homemade crust and one with store bought crust. Both were delicious. For a short cut I would do the store bought Mrs Smiths deep dish shells. Let one thaw to easily place in top of the filled
pie.

Crawfish Pie Recipe

Ingredients
Crust:
8 tablespoons butter, cubed and softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour

Filling:
6 tablespoons butter, sliced
6 tablespoons all-purposes flour
1 large yellow onion, diced
4 stalks celery, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
1 pound frozen crawfish tails, thawed
3 tablespoons Cajun seasoning
Kosher salt and freshly ground black pepper
3 cups chicken stock

Directions
Preheat oven to 325 degrees F.

For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes.
( I made whole pies so I divided the dough in half – 1/2 for the top and 1/2 for the bottom)
For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.

I found letting the whole pies cool for
about 30 minutes made it easier to serve. Otherwise the filling spread everywhere. Delicious either way.

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Party planning is under way. We don’t have huge celebrations for our youngest. When Sophie, 13, and LA, 11, were younger they had huge parties. I have binders for their parties organized into categories. WL, who is turning 3,
is a little different. Well a lot different. We have a theme. This year it’s bubbles— bubbulicious or poppin good…..
Not too sure. That’s where it’s different. We will go out Friday and buy party stuff to decorate the boat for Saturday. Make his favorite foods ( guacamole, strawberries, and hummus for sure). We will make a homemade red velvet cake although this year he said he wanted the southern living strawberry cake I make. (But I’ve always made him red
velvet. We will have to see.) Our immediate family will spend the day on the boat. WL’s favorite thing. He prays
for the boat and keys every night. We
keep it simple. WL loves what he loves. I learned with my older kids that parties at this age are overwhelming for them. Some enjoy them, most don’t.
17 nieces and nephews, aunts and uncles, grandparents and friends with their children would not all fit on the
party barge.
Next year I’m sure he will be ready to party. For this year I’m hanging on to my baby !

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