The BROUSSARD Family Calendar ~ 2019 ~

The BROUSSARD Family Calendar ~ 2019 ~

Birthdays in January 6th Brandie - 1974 10th Lynn - 1967 13th Pam - 1956 18th Eric - 1956 18th Braden- 1997 20th Emmalyn - 2010 22nd Ryan - 1999

Birthdays in February 11th Angela - 1986 12th Melanie - 1955 18th Kylene - 1990 20th Valerie - 1989 21st Dot - 1935 27th Clara 28th Adelie - 2007

Birthdays in March 2nd Decklan - 2008 3rd Dick Jr. - 1958 3rd Lulu 12th Grayson - 2012 16th Gene - 1934 19th Donna - 1959 22nd Daegan - 2002 25th Dean - 1982 26th Lila - 2012 Stuffed Artichoke Hearts Ingredients 2 15-ounce cans quartered artichoke hearts in water drained 1 tablespoon extra-virgin olive oil 6 anchovy fillets (optional) 1 tablespoon butter 1/4 cup chopped parsley 2/3 cup Italian style bread crumbs 1/4 cup fresh grated Parmesan 1/2 lemon juiced Salt and Black pepper 3 cloves garlic minced Instructions 1.Preheat oven to 400 degrees. 2.Drain your artichoke hearts well and arrange in a baking dish, cut side up. Squeeze the juice of 1/2 lemon over the hearts. 3.Heat olive oil and butter in medium skillet over medium heat. Once butter has melted, add anchovies and garlic. Cook, breaking up with a spoon, until the anchovies have dissolved into the butter. 4.Add bread crumbs and toast over medium high heat until golden brown. 5.Off heat, stir in parsley, parmesan cheese, a pinch of salt and black pepper. Pour the bread crumb mixture over the artichoke hearts. 6.Bake for 10-15 minutes. Serve warm.

Birthdays in April 2nd Abigail - 2016 6th Annabelle - 2001 10th Connie - 1956 20th Wade - 1991 Carne Molida Serves 4... The versatility of this ground beef dish is endless. You can put it in salads and in tacos, or just serve it with your favorite toppings and enjoy. 2 tbsps. bacon grease, or olive oil 2 lbs. ground beef 1 tbsp. garlic powder 2 tsps. dried parsley 1 tsp. salt 2 tsps. black pepper 2 tsps. onion powder 1 tsp. ground cumin Juice of one lime. Chopped fresh cilantro, for garnish Grated cheese (optional) Pico de Gallo (optional) Sour Cream (optional) Heat the oil and then add the ground beef. Sprinkle all the seasonings over the beef and stir to combine. Break up the meat as you stir so that the meat continues to crumble and there are no large chunks. Cook, stirring occasionally, for 10 to 15 min. The beef will brown, then release some liquid; let the liquid boil away. Increase the heat to medium-high. Keep cooking and stirring until the beef is glossy and dark brown. Once you begin having to scrape it from the bottom of the pot, it's crispy. Turn off the heat. Squeeze in the lime juice and mix. Serve hot. A little chopped fresh cilantro for garnish goes really will. (we add the cilantro, a little extra squeeze of lime juice and shredded cheese to the top. I also like to add Pico de Gallo to mine.)

Birthdays in May 1st Gena - 1967 8th Brandon - 1993 17th Dorothy - 1952 18th Dennis - 1958 21th Ellyn - 1941 Jalapeño Bacon Cheeseball Recipe by The Recipe Critic at https://therecipecritic.com/jalapeno-bacon-cheeseball/ A delicious cheeseball packed with bacon and jalapeños. The cream cheese cools down the jalapeño combining it all into one amazing cheese ball! Mother s Day Ingredients 2 (8 ounce) packages cream cheese, softened 3 jalapeños, seeded and finely chopped, divided 1 cup shredded cheddar cheese 8 slices of bacon, cooked and chopped, divided ¼ cup green onions, chopped 1 teaspoon seasoning salt 1 teaspoon minced garlic 1 teaspoon Worcestershire sauce ¼ teaspoon cumin ½ cup pecans, coarsely chopped Instructions 1.In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated. 2.On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well. 3.Cover with saran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days

Instructions 1.Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl. 2.To make the dressing: Whisk together Italian salad dressing, parmesan cheese and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight. Birthdays in June 1st Amanda - 1983 6th Mama Florabelle - 1915 4/14/2006 14th Billy Jr. - 1963 18th Jonathan - 1985 21st Chevie - 1985 29th Lily Summer Spaghetti Salad INGREDIENTS: 1 pound thin spaghetti, 1 pint cherry tomatoes, chopped in half 1 medium zucchini, diced 1 large cucumber, diced 1 medium green bell pepper, diced 1 red bell pepper, diced 1 large red onion, diced 2 cans (2-1/4 ounces each) sliced ripe olives, drained or olives of your choice. I would like Kalamata Olives. Father s Day DRESSING: 1 bottle (16 ounces) Italian salad dressing ¼ cup grated Parmesan cheese ¼ teaspoon garlic powder ½ cup Feta crumbled (optional)

Birthdays in July 7th Jan 14th Debbie - 1955 17th Caiden O. - 2007 22nd Todd - 2003 30th Aubry - 2014 Louisiana Swamp Burger ~ Molly from The Genius Kitchen 1 1 2 lbs. ground beef (I use chuck) 2 teaspoons onion powder 1 teaspoon minced garlic 1 whole egg 1 teaspoon seasoning salt 1 onion 1 cup fresh sliced mushrooms 2 slices Cheddar cheese 2 slices Monterey Jack cheese 1 packet brown gravy mix (McCormick works well) Directions 1.In a medium sized mixing bowl, put the first 5 ingredients, Mix Well. 2.Shape meat into burgers, grill. 3.Sautee' onions and mushrooms until soft. 4.prepare brown gravy mix as directed on package. 5.Serve hot on a hamburger bun. 6.Place onions/mushrooms on top of burgers, then cheeses, then pour on desired amount of gravy. 7.Add condiments as desired. 8.This is also great with lettuce/ tomatoes/ pickles.

Birthdays in August 3rd Grandma Olivia 1894-1984 7th Rachel - 1986 13th Dicky - 1931 14th Oran 15th Blake - 1984 31st Lee Sr. - 1955 Gumbo-laya 8-10 servings Ingredients ½ cup coconut oil or bacon fat 2½ lbs. boneless chicken 2 minced garlic cloves 1 yellow onion 1 small green bell pepper 3 celery stalks chopped 1 cup fresh okra 28 oz. crushed tomatoes ½ cup water 2 cups beef stock or seafood stock 1 tsp salt 1 tsp Cajun seasoning 1 tsp gumbo filé 1/8 tsp cayenne pepper 12 oz. kielbasa thinly sliced 1 lb. shrimp peeled and deveined Instructions 1. Melt coconut oil or bacon fat in a large cast iron skillet. Add cubed chicken and minced garlic. Mix and sauté until chicken is browned. Add sliced onion and green bell pepper and stir with chicken until vegetables are soft. 2. Add salt, Cajun seasoning, gumbo filé and cayenne. Stir into chicken mix and continue to cook for a minute. 3. Add the thinly sliced kielbasa, celery, okra and crushed tomatoes along with bone broth and stir until will mixed. 4. Return the pan to a low boil and continue stirring as the sauce thickens. 5. Let the gumbalaya simmer on low heat for at least 15 minutes. The longer it simmers, the more intense the flavor will be. 6. When the vegetables are tender and the sauce has thickened, add the shrimp and simmer for two to three minutes until shrimp is pink and cooked through. Serve with rice or cauliflower rice.

Birthdays in September 4th Daddy Leon 1910 7/3/1977 4th Annelise 2013 11th Shelby - 1996 13th Caxton - 2017 19th Billy Sr. - 1942 19th Jonah 24th June - 1954 25th Jessica - 1984 "Who Dat" BBQ Chicken 1/4 cup salsa 1/4 cup ketchup 1 cup orange marmalade 1 tbs. Tabasco 1 tbs. vinegar 1 tsp. chili powder 1 tsp. Worcestershire sauce 2 lbs. chicken pieces, (thighs, breasts, legs) 1 tbs. or more Cajun seasoning Sauce Combine salsa, marmalade, Tabasco, vinegar, chili powder, and Worcestershire sauce in small bowl, and mix well. Set aside. Rub seasoning into chicken pieces, in large baking pan. Grill on medium hot coals. Cover and grill for 20 minutes, turn and brush liberally with sauce. Continue grilling for 20 more minutes, turn and brush other side with sauce. Grill for 10 more minutes or until done. Cest bon cher!!! Bon Appetit!

Birthdays in October 1st Claire - 2004 17th Grandpa Theogene 1890-1980 18th Rafe Jr. - 1988 19th Chloe 2007 2/11/2013 19th Greg 22nd Stacey - 1980 24th Terry - 1956 26th Lee Jr. - 1974 28th Madison - 1997 28th Rafe Sr. - 1960 Cracked Out Hissy Fit Dip 1-1/2 lb. bacon 16-oz container sour cream 8 oz. Velveeta cheese, cut into small cubes or shredded 1 cup shredded cheddar cheese 1 (1-oz) package Original Hidden Valley Ranch Seasoning & Salad Dressing Mix 1 Tbsp. Worcestershire sauce INSTRUCTIONS: Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside. In a large skillet, cook bacon until lightly crispy. Drain fat and chop. In a large bowl, mix together cooked bacon and remaining ingredients. Pour into prepared pan. Bake for 30-40 minutes, until bubbly.

Birthdays in November 4th Mike - 1960 5th Mary Frances - 1962 6th Michelle 1978 & Morgan - 1994 7th Dalton - 2005 11th Eban - 2010 22nd Teena 26th Melissa - 1983 27th Mary - 1957 30th Caiden B. - 1994 Joy Acosta s Turkey (This is the most moist and tender turkey EVER!) NOTE: The amount of marinade depends on the weight of the turkey. e.g.. for a 12 lb. turkey you would use 12 oz. of the marinade. 1. A Turkey (whatever weight you choose.) 2. Tony Chachere's Creole Style Butter Injectable Marinade (OR) make your own marinade with: 1/2 stick of butter melted, added to 1 can of Chicken Stock/Broth (herbs and/or spices if you want) 3. Tony Chachere's Creole Seasoning (or whatever seasoning you like) 4. 1 can Chicken stock/broth (for the roaster) 5. 1 stick of butter (for the roaster) INSTRUCTIONS: 1. Pre-heat oven to 350. 2. Coat the inside of the roaster with butter. 3. Inject the marinade into the legs, wings, thighs, breast and back of the turkey. 4. Season the turkey all over with Tony's or Salt & Pepper or seasoning of your choice. Put it into the roaster. 5. Place pats of butter all over the top of the turkey. 6. Pour in 1 can of chicken stock/broth. 7. Bake, covered, for 4 hours or until you can pull a bone out without any resistance.

Birthdays in December 9th Mark - 1979 19th Emily - 1997 20th Ralph - 1932 21st Jody - 1970 24th Aunt Ann 1922-2018 25th Aunt Alyce Joyce 26th Hugh - 1957 30th Betty - 1932 31st Jo - 1933 New Orleans Praline Brownies Brownies: 1 box fudge brownie mix water, vegetable oil and eggs called for on brownie box 1/2 cup chopped pecans Praline Frosting: 1/2 cup whipping cream 6 Tbsp. butter 1 1/2 cups packed brown sugar 1/2 cup chopped pecans, toasted 1 1/2 cups powdered sugar 1 tsp vanilla Tip - Cut into bars about 45 minutes after spreading frosting over the brownies. This will allow you to cut the brownies while the frosting is still just slightly warm and will minimize any cracks in the frosting. If you let the frosting cool completely, the praline will break up. Method: Heat oven to 350 degrees. Spray bottom of 9"x13" pan with cooking spray. Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs). Stir in 1/2 cup pecans. Bake as directed then cool for about an hour until completely cool. Topping: In a small-medium sized saucepan, mix whipping cream, butter and brown sugar. Heat to boiling over medium heat, stirring frequently. Boil and stir 1-2 minutes. Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla. Cool 5 minutes, stirring frequently. Spread frosting over the cooled pan of brownies. Let stand for about 45 minutes or until frosting is set before cutting.