Foodie Friday

I have to admit that my family has a secret recipe for Taco soup. That one I am not allowed to share, as my Mother might disown me. It is from scratch, made up by Mother so... can't share that one.......
BUT we love taco soup at our house and this version is so different that we often make them back to back. I made it for this weekend.
This one was sent to me by my dear friend Margaret. She brought it to us when we came home from our most recent hospital stay with Orren. She had all the trimmings to go with it! How precious is that?
So enjoy!

1 3/4lbs ground chuck
1 large yellow onion
2cloves garlic
2 (14.5 ounce) cans diced tomatoes

I cut mine slightly to make sure certain little ones won't object
1 can drained:
Kidney beans
pinto beans
black beans
whole kernel corn

one can Chicken broth

One package of taco seasoningCook beef, onion and garlic until brown. Then drain. return to Dutch oven and stir in tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil. reduce heat and simmer uncovered fro 30 minutes.

top with cheese and sour cream

Then you have this(OK for my kids I have to add a lot of cheese and sour cream mixed in it but you get the idea!)


AND

Because crawfish are coming into season, Lent started so no meat Fridays, and I am missing New Orleans I am also sending this one out

CRAWFISH MONICA

For Foodie Friday!

This is a very simple and elegant dish,
and will impress your guests in
a big way.
It's also one of the most popular dishes served at the
New Orleans Jazz and Heritage Festival;
 the line at the Crawfish Monica
booth is one of longest on the Fairgrounds.

If you don't have crawfish available in your area,
 it works well with
shrimp, oysters or crabmeat.


1 lb. crawfish tails, boiled and peeled; OR

1 lb. shrimp, peeled; OR
1 lb. lump crabmeat; OR
1 lb. oysters, drained and quartered.

1 stick  butter (Do not use margarine.)
1 pint   half-and-half (Look, relax.
Just don't eat this every day..)
1        good-sized bunch green onions, chopped (tops, too)
3 - 10   cloves garlic, chopped (to your taste)
1-2 tbs  Creole Seasoning
1 lb.    cooked fresh pasta
(Dry pasta is all right if fresh is
not available. 
Rotelli is preferred, use your favorite shape.)


Cook pasta according to the directions on the package.
Drain,
then rinse under cool water.  Drain again, thoroughly.

Melt the butter in a large pot and saute onions
and garlic for
3 minutes.  Add the seafood and saute for 2 minutes.
Add the
half-and-half, then add several big pinches of
Creole seasoning,
tasting before the next pinch until you think it's right.

Cook for 5 - 10 minutes over medium heat
until the sauce thickens.
Add the pasta and toss well. 
Let it sit for 10 minutes or so over very
low heat, stirring often.
Serve immediately, with lots of French bread
and a nice dry white wine.