Ole Biloxi Bread

Welcome back! First, I want to thank you for reading my blogg! I never expected that on average one hundred people a day would be reading my writings and for that I want to thank you again! 

I am going to share with you my recipe for seafood bread. I have been holding onto recipes because I want to be able to supply you with a picture of the finished yummy. Due to time and budget I have been unable to cook everything that I want to write about, so from here on out, I promise not to hold on to my recipes and if you make them please send a picture of your finished yummy to share.

 I made Seafood bread for the first time last summer, when it was too hot to boil seafood outside. I have eaten many versions of this recipes and the majority use mayo for the cream base of your seafood bread.  I was cooking this dish for some friends who do not like mayo, so I decided to replace the mayo with Alfredo sauce. The Alfredo sauce gave the bread a whole new flavor and is not as tart as if you were to use mayo. Alright let’s get to the kitchen and make some of this yummy bread!

You will need:

1 Loaf of French bread

2 Jars of your favorite Alfredo sauce

1 Large bag of Italian blend shredded cheese

1 Large vidiala onion diced

½ Cup of green onions cut

3 Minced garlic cloves

2 Cups of mushrooms cut

2 lbs of seafood (I use one pound lump blue crab meat and one pound crawfish tails)

2 sticks of butter

Garlic Powder

Onion Powder

Pepper

I recommend picking through the crab meat to make sure there are no shells and also washing your crawfish tails prior to cooking.

First you are going to melt ½ stick of butter in a skillet and sauté one chopped valdial onion, 1/2 cup of cut green onions and 2 cups of cut mushrooms. Cook these until tender.

Next, you are going to pour Alfredo sauce, garlic cloves and everything that is in your skillet into a med size pot. Once the Alfredo sauce is heated add one cup of Italian cheese and heat until bubbly.  Now you are going to add crab meat and crawfish tails. You are going to cook mixture on med-low until sauce is heated.

Now you are going to split your French bread (cut like making a sandwich and then cut making two pieces of bread). Next, you are going to melt one stick of butter with 1 tsp garlic and 1 tsp onion powder and brush on the outside and the inner part of the bread.

Spread heaping amounts of your Alfredo mixture onto your bread. Now you are going to sprinkle the remaining Italian cheese, garlic powder, onion powder and Tony Chachere's Creole seasoning ontop of the cheese. Cook bread on 350 for ten minutes. After the bread is heated, broil the cheese until brown and bubbly.

Let the seafood bread sit for 15 minutes before cutting. When cutting this bread I found that a pizza cutter was the best utensil to use for cutting this bread.  I hope you enjoy this recipe and please let me know if you have any questions at all.

Enjoy yall!

Backwoods Belle

Spring is here yall!

Hey y’all!  I hope everyone is doing well.  Spring is finally here and everything is blooming and growing here in the south.  I have so much that I want to do and write about.  My great hubby tilled the dirt for my garden yesterday afternoon and I cannot wait to get in it.  Our soil at home is not the best soil; it is sandy and loamy.  This will be the third year that we have planted a garden.  The first year all of the plants produced mini-veggies.  The second year did better and we were able to harvest from our garden, but the garden still did not exceed my expectations.  Gardening is hard work I tell you, especially when it is hot out and the humidity is 100%.  My plans this weekend for my garden is to weed, weed, and weed it until there are no weeds.  Then, I am going to till cow poop into my dirt and water and wait another week before I plant.  I am going to plant bell peppers, squash, tomatoes, eggplant, zucchini, green onions, banana peppers, cucumbers and corn.  These are the type of veggies that we eat the most.

With the cost of everything going up, I thought that it would be good to plant a garden and can my pickings.  With that being said, I am going to write about canning your own pickings and give you ideas on gifting canned pickings.  Last week my hubby brought home a can of green tomato relish and this was by far the best relish I have ever put in my tummy.

I have also been doing research on the Mayhaw berry.  Mayhaws grow best in moist soil near creek bottoms and river banks.  The fruit ripens in late April through May and this is why the tree got the name Mayhaw.  This berry is most commonly used to make jellies, jams and syrup.  The taste of the Mayhaw berry has been compared to a crab apple.  This weekend, Deb-Jean and I are going to set out on foot to find this delicate berry so we can make jelly, jams and syrup.  As soon as we locate these trees, I will post pictures and recipes on making your own yummies!

Happy Spring!

Backwoods belle