Chocolate Pecan Pie with Honey Crunch Topping

The holidays in my house aren’t complete without a Pecan Pie on the menu.  I have tried many recipes over the years but my favorite pie is the Chocolate Pecan Pie with the Honey Crunch Topping fro my Gulf Coast Favorites Cookbook.  I made the pie the other day to shoot a photo, and honestly, I couldn’t quit eating it.  We unanimously agreed that it was the best pie we had put in our mouth.  You can use semi-sweet chocolate chips or the dark chocolate which is what I did to give it that rich deep chocolate contrast to the sweet pecan filling. I believe in convenience so I just used a refrigerated crust to keep pie making simple.  Now, I think the secret is the Honey Crunch Topping-I will give you a quick tip:  If you don’t like to bake pies, pick up a pie and add the Honey Crunch Topping and I promise your pie will have that extra pizzazz.

Whenever I want my favorite southern or Louisiana recipes, I turn to my Gulf Coast Favorites cookbook-with this book you can enjoy healthier Louisiana favorites that is so much better for you.  You don’t have to change what you make, just change how you prepare it–even with Pecan Pie!

Here’s the recipe for Chocolate Pecan Pie with Honey Crunch Topping

Chocolate Pecan Pie with Honey Crunch Topping-My Favorite

Shooting Commercial at LSU

I can’t believe I was taping my tailgating commercial for Associated Food Stores at noon around the LSU lakes with no shade.  I know I was glistening as I whipped up one of my favorite and most simple salsa recipes.  Must be simple as I can make it in the 15 seconds I have for the commercial.  I didn’t even know that Shurfine had a Black Bean and Corn Salsa which added great flavors to this simple recipe.  So, have fun with the different salsas available to add another dimension to my easy recipe.  For Louisiana tailgating ideas, you’ll love my Gulf Coast Favorites cookbooks-30 Minute Recipes From My Louisiaa Kitchen

Super Salsa
Open up a few jars of pre-made salsa and add avocado for a fun, effortless dish. Kids love creating and eating this dish! Did you know that 1/2 cup salsa=1 serving of vegetables?

Serves 24 (2 Tablespoons)

2 cups salsa
1 (11-ounce) can Mexican-style corn, drained
1 avocado, diced
2 Tablespoons lemon juice

1. Combine all ingredients in medium bowl.

Nutritional information per serving:
Calories 30, Protein (g) 1, Total Carbohydrate (g) 5, Fat (g) 1, Calories from Fat (%) 11, Saturated Fat (g) 0, Dietary Fiber (g) 1, Sugars (g) 1, Cholesterol (mg) 0, Sodium (mg) 149

Terrific Tidbit: Use your favorite salsa or whatever you have in the pantry.  For a treat, pick up fresh salsa in the refrigerated section of supermarket for a flavor bonus. Have fun by using red pepper squares or cucumber rounds as chips to dip.

Taping commercial for Associated Food Stores

I am excited to be the spokesperson  for the Shurfine/Shurfresh brand in the Associated Food Stores.  I have tested recipes using their products with wonderful results.  I felt this was a great partnership for me as I can guide people to buy afforadable groceries and shop local!  Affordability continues to be a buzz word these days, and if I can help everyone cook healthier and more affordable with local shopping–why not!  Look for my weekly featured recipes in the Associated Food Stores ads and I will also feature each weekly recipe on my blog.  So, everyone start cooking and start shopping local!

Shop local! With Holly and Shurfine/Shurfresh!!!

I always love being a part of the Go Red Luncheon so I was excited when they asked me to be the keynote speaker in Lafayette.  I went early to give a short talk and demo for their “Circle of Red” patrons.  Of course, I made my one and only, Eight Layered Greek Dip from Too Hot in the Kitchen, a guaranteed hit (which it was).  More fun as the luncheon menu for 3oo people was all from my cookbook too.  We had the light but satisfying Mediterranean Chicken Salad, colorful and delicious, with the perfect summer dessert, Margarita Cake (don’t worry it was non-alcoholic) for dessert–all from Too Hot in the Kitchen.  Thanks for a great time and after selling out of cookbooks, I know there will be lots of trim & terrific Lafayette cooks!

Go Red Luncheon in Lafayette-with AHA

I love anything with coconut but did you know coconut goes great with savory recipes as well as sweet? Coconut Shrimp has always been one of my favorites but on the forbidden list until I created my trim&TERRIFIC version which is oven baked!  Best of all, basically this is a four ingredient recipe.  Make sure to use our wonderful fresh Louisiana gulf shrimp to insure the best seafood!  Also, think of the versatility with this recipe as it can be used as an appetizer pick-up or top a salad.  Fruit salsas really complement the shrimp so I have included a refreshing simple Pineapple Salsa.  You can always use canned pineapple or I like to purchase the pineaple already cut, a real time saver.  This recipe is from my Gulf Coast Favorites cookbook, a great resource for Louisiana and southern recipes.

So, here’s my simple and sensational recipe for Coconut Shrimp with Pineapple Salsa.

Coconut Shrimp with Pineapple Salsa

Here in Louisiana, we love our fried turkey and we always order one for the holidays (we don’t fry it ourselves).  And, I use leftovers for gumbo and to make my fabulous salad from Too Hot in the Kitchen.  I have always wondered if fried turkey was not as good for you so I was thrilled to discover these facts.  I found this information in our newspaper, The Advocate, our newspaper and wanted to share some of this information with you. And, give you one of my favorite recipes to use that leftover turkey to make another light but yet, festive and delicious meal.

Fried turkey is not as unhealthful as it sounds –if you don’t eat the skin–but experts recommend not eating the skin no matter how a turkey is prepared.  “Frying a turkey in oil does not necessarily increase the amount of fat in the turkey,” Beth Reames, a nutritionist with LSU Ag Center says. “Frying correctly helps to prevent a greasy turkey.  The high heat of the oil sears the skin quickly, preventing the oil from being absorbed and keeping the juices inside.”

Because skin is a major source of fat in the turkey, nutrition and health experts recommend removing poultry skin before eating. “Even cooking your turkey in a turkey fryer or roaster that doesn’t use oil won’t conserve calories and fat if you eat the skin,” Reames said.  Remember, turkey is a great source of protein and is low in fat!  It is an inexpensive source of iron, zinc, phosphorus, potassium and B vitamins, Reames said.  Here’s my recipe for Turkey Apricot Salad from Too Hot in the Kitchen, my hot new cookbook!

Turkey Apricot Rice Salad
Holiday time, you can count on having extra wild rice and turkey, so turn leftovers into tomorrow’s dinner by spiking the rice with vivid colors and flavors and toasty crunchy almonds for an undemanding and unforgettable salad.  Rotisserie or grilled chicken works well also.  Any of the Nakano seasoned rice vinegars work in the recipe, but I am partial to the roasted garlic.
Makes 8 cups

2 tablespoons lime juice
2 tablespoons NAKANO roasted garlic seasoned rice vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped boneless skinless cooked chicken breasts or rotisserie chicken
1 cup dried apricots strips (about 6 ounce package)
1/2 cup dried cranberries or mixed berries
1 cup chopped green onions
1/3 cup sliced almonds, toasted

1. In small bowl, whisk together rice vinegar, lime juice, oil, honey and ginger;  set aside.
2. In large bowl, combine remaining ingredients except almonds.  Combine with dressing and refrigerate.  When serving, toss with almonds.

Nutritional information per serving:
Calories 277
Calories from fat 23%
Fat 7g
Saturated Fat 1g
Cholesterol 30mg
Sodium 111mg
Carbohydrate 39g
Dietary Fiber 4g
Sugars 19g
Protein 16g
Dietary Exchanges: 1 1/2 starch, 1 fruit, 2 lean meat

Spicy Advice:  Use kitchen scissors to cut dried fruit into strips or even cut your meat or chicken.

Fried Turkey-A Louisiana Favorite-fat facts!

I always enjoy going to Dallas and being on Good Morning Texas.  I knew Amy when she first started and now she does an incredible job.  This is a fun show with lots of action.  Thanks for letting me a part of Good Morning Texas all these years.  I made holiday gifts with the Brown Sugar Scrub, Eggnog Spice Bundt Cake and the infamous Eight Layer Greek Dip.  I love the holiday festive set so wanted to share my pics with you.

Good Morning Texas-Holiday Cooking

Who would think a book signing could be so fun at Costco.  Selling about 250 cookbooks was exciting but nothing was more fun and meaningful than meeting Donna and Mary who drove to Ft. Worth from Plano and Southlake.  YEAH!! I have groupies or fans…more importantly, I have made a difference and have people enjoying cooking and eating healthier!  I will be on TV in Dallas 12/6 and 12/7–will be sending my love through the set.  Enjoy my new book, Too Hot in the Kitchen, and can’t wait to hear what you prepare!

Costco Book Signing in Ft. Worth

These are time saver recipes combining favorite holiday recipes into one dish.  Looking for a new twist to dressing…check out this easy combination of Louisiana yams and cornbread for the ultimate Yam Cornbread Dressing-diabetic friendly!  Also, Yam Pecan Pie with Gingersnap Crust!

Click here to view the embedded video.

Recipes from:  Holly Clegg’s trim&Terrific Too Hot in the Kitchen:  Secrets To Sizzle At Any Age

Time-Saver Sweet Potato Recipes featuring Louisiana Yams: Yam Cornbread Dressing and Yam Pecan Pie Cooking Video

Crawfish is indicative to Louisiana but now you can find crawfish all over, just make sure to look for Louisiana crawfish.  I try to buy extra bags of the crawfish tails when they are in season, to have year round. This popular dip takes minutes to prepare and everyone LOVES it. And, if you have extra (you probably won’t), serve over rice the next day!

Click here to view the embedded video.

Crawfish Dip and Crawfish Pizza-Easy Louisiana Crawfish Recipes