Pineapple-Black Bean Guacamole

2 medium avocados, halved, seeded, and peeled

1/4 C. bottled green salsa (salsa verde)

1 Tbsp. sour cream

1/2 C. finely chopped pineapple or canned crushed pineapple, drained

1/2 C. black beans, rinsed and drained

1 jalapeno, seeded and minced

2 Tbsp. finely chopped red onion

2 Tbsp. chopped fresh cilantro

1 Tbsp. pressed or minced garlic

1 Tbsp. lime juice

1/4 tsp. salt

1/4 tsp. cumin

1/4 C. shredded Monterey Jack cheese

additional cilantro for garnish, if desired

In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

Shrimp Etouffee

1/4 C. butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 medium-size green bell pepper, finely chopped
4 garlic cloves, pressed or finely minced
1 large shallot, finely chopped
1/4 C. all-purpose flour
1 tsp. salt
1/2-1 tsp. ground red pepper
14 oz. can chicken broth
2 lb. raw, peeled, deveined shrimp
1/4 C. chopped fresh parsley
1/4 C. chopped fresh chives
6 C. hot cooked rice

Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 5-6 min. or until tender.
Add flour, salt, and 1/2-1 tsp. ground red pepper; cook, stirring constantly, until caramel colored, about 12 min. Add broth; cook stirring constantly 3-5 min. or until thick and bubbly.
Stir in shrimp; cook 5 min. or until all shrimp are pink. Stir in herbs. Serve with hot cooked rice.

Honey Roast Chicken

3 1/2-4 lb. whole broiler-fryer chicken
2 Tbsp. butter, melted
1/2 tsp. each salt and pepper
3/4 C. honey
2 Tbsp. fresh tarragon
1 C. peeled and sliced shallots
1 C. champagne, sparkling wine, or chicken broth
1/2 C. chicken broth
1 small lemon, thinly sliced

Preheat oven to 375. Rinse chicken and cavity; pat dry with paper towels. Skewer neck skin to back; tie legs to tail. Place in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.
Roast, uncovered, for 1 1/4-1 3/4 hrs. or until drumsticks move easily and chicken is no longer pink (180 degrees). Brush with 1/2 the honey and sprinkle with 1/2 the tarragon. Roast 5 min. longer or until honey forms a golden brown glaze.
Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, broth, and remaining honey. Simmer, uncovered, about 10 min. until juices thicken slightly and shallots are tender. Add lemon slices to pan. Simmer 3-5 min. or until heated through. To serve, return chicken to pan, sprinkle with remaining tarragon and top with additional honey, if desired.

Helpful Tip: This can also be done with chicken pieces. Simply arrange pieces skin side up. Brush with butter; sprinkle with salt and pepper. Roast, uncovered, 35 min. Then continue as above.

Cheddar Cheese Biscuits

• 2 1/2 C. all-purpose flour
• 1 1/2 Tbsp. baking powder
• 1 tsp. salt
• 1 C. vegetable shortening
• 1 C. (4 oz.) freshly shredded sharp Cheddar cheese
• 1 C. buttermilk
• Parchment paper
• 
  
• Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly; stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl; cover and chill 1 hour.
• Preheat oven to 350°. Turn dough out onto a lightly floured surface. Pat or roll dough to 1-inch thickness; cut with a 1 1/2-inch round cutter, and place on parchment paper-lined baking sheets.
• Bake at 350° for 20 to 22 minutes or until golden brown.

Helpful Tip: Unbaked biscuits may be frozen up to 1 month. Bake frozen biscuits as directed for 26 to 28 minutes or until golden brown.

Roasted Onions

• 2 medium Vidalia or Texas Sweet onions 
• 2 beef bouillon cubes
• 1 Tbsp. butter, divided

Peel 2 medium onions and cut a thin slice from bottom and top of each one. Scoop out a 1-inch-deep hole from the top of each onion. Place onions, top sides up, in a 2-qt. microwave-safe dish with a lid. Add 1 beef bouillon cube and 1/2 Tbsp. butter to shallow hole in each onion; cover with lid. Microwave, covered, at HIGH for 8 to 10 minutes or until onion is tender. Garnish each serving with fresh parsley sprig and pepper, if desired.

1. Helpful Tip: These can also be roasted in the oven at 400 degrees for 20-25 min. or until tender OR grilled by wrapping each filled-and-topped onion in heavy-duty aluminum foil (or a double layer of regular aluminum foil). Grill over high heat (400° to 450°) 15 to 20 minutes or until tend  er. Let stand 10 minutes before serving. 

Orange-Basil Butter

1/4 C. butter, softened
1/2 tsp. orange zest, grated
2 Tbsp. fresh basil, finely chopped

Blend ingredients well. Serve with corn on the cob, baked sweet potato, biscuits, fish, etc.

Casser-Ole'

1 lb. lean ground beef
1 large onion, finely chopped
2 C. salsa
15 oz. can black beans, rinsed and drained
1/4 C. Italian dressing
2 T. taco seasoning
1/4 tsp. cumin
6 flour tortillas
3/4 C. sour cream
1 C. shredded Mexican cheese blend
1 C. shredded lettuce
1 medium tomato, chopped

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in salsa, beans, dressing, taco seasoning, and cumin. Place 3 tortillas in a 2 qt baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream, and cheese. Repeat layers. Cover and bake at 400 for 25 min. Uncover and bake an additional 5 min. Let stand 5 min. prior to serving. Top with lettuce and tomato.