1-27-10 Showing Madame Poulet and Monsieur Roach book to Ms. King's Kindergarten class

Friends:

It was my third Story Fest residency day at Strehle Elementary in Avondale, Louisiana. My day began in 5th grade with Ms. Walter’s students. I really enjoyed working with this group. They totally energized my day. They cooperated, communicated and collaborated to create a wonderful story theater. Their story was “The Ant and the Grasshopper” and they were so creative, coming up with a cool rap with a beat and a colorful twist of their scarves. Even the teachers were feeling the beat!

1-27-10 Ms. Walter's 5th graders create a story chorus with scarves for the story, The Ant and the Grasshopper. Storytellers are in the background.

My second class was Ms. Guidry’s third grade class. Ms. Guidry was out of class today and her students were not on their usual best behavior. It was a challenge settling them down. I even had to send one of the students to the office for poor behavior. Still, we managed to rehearse their story, “The Turtle Who Could Not Stop Talking.” Ironically, it was the class’ talking that was the issue!

1-27-10 Ms. Guidry's 3rd grade class creates a story chorus for The Turtle Who Could Not Stop Talking

Next, it was on to kindergarten and Ms. King’s class. They loved my telling of Madame Poulet and Monsieur Roach. It was so much fun. They laughed so much. I even gave the class a preview of my new book, Mama’s Bayou.

1-27-10 Being Madame Poulet for Ms. King's Kindergarten class

After kindergarten, I saw Ms. Walker’s students in 5th grade. Again, the 5th graders rocked. They were so wonderful, creating the coolest raps and motions. There was such enthusiasm in the class. Even the most reserved students in the class participated and I was so pleased with the end result. I am sooo looking forward to seeing 5th grade perform!

1-27-10 Ms. Walker's 5th grade students pop like popcorn in Paul Bunyan and the Great Popcorn Blizzard

After lunch, I looked at the wrong scheduled and accidentally went to Ms. Vega’s room. When I discovered the mistake, I had to leave to go to Ms. Hervey’s first grade class. The class and Ms. Vega were so disappointed that I was leaving! It feels so good to be loved like that!

I went to Ms. Hervey’s class and the students remembered me from kindergarten. I told Madame Poulet and Monsieur Roach and the class loved it. They danced, sang, and laughed like crazy. Then, we used scarves and dance “La Morenada.”

It was on to Ms. Creecy’s fourth grade class. When I arrived in class, two of the students were so excited to show me their art. I even received an original piece of art, a frog, from these two boys. How cool is that?!

1-27-10 4th grade students in Ms. Creecy's class create beautiful art!

Then it was time to rehearse our story theater. This class did a phenomenal job creating their story chorus for “The Tortoise and the Hare.” Their chorus was so catchy that I found myself singing it the rest of the day! Great work, Ms. Creecy’s class. I am very pleased with your teamwork!

1-27-10 Ms. Creecy's 4th grade class!

Tonight, I received an email from students in Ms. Creecy’s class. They were so sweet:

“Hi, Ms. Dianne. I am in Ms. Creecy’s class, I just wanted to tell you thank you for doing those fun things you did with us. The tortoise and the hare beat sounded really good. I can’t wait to perform it! When you read this, I hope you remember me when you come back to Catherine Strehle and Ms. Creecy’s class. Warmly, Ashlyn L.”

“Hello. I am Bailee from Ms. Creecy’s class. I know you are a good storyteller. I so love your books.”

Thank you, Ashlyn and Bailee for your wonderful emails. You touched my heart and I appreciate your taking the time to send me a note. You and your classmates did a fabulous job and I am also excited about seeing your class perform “The Tortoise and the Hare.”

I ended my day in another fourth grade class, Ms. Landry’s class. They also did a great job with their story. They are performing “The Little Red Hen” and it is so cute! I love their chorus as well. They added dance moves and really rocked the chorus. Despite the fact that I had to send two students to the office, the class did some great work together. I look forward to seeing the presentation of these stories!

1-27-10 Ms. Landry's 4th graders rehearse their story chorus for The Little Red Hen

Strehle has the best teachers. I love them all! Here is Ms. Creecy and Ms. Wolf, such beauties! I love coming to Strehle. There is such a “family” atmosphere amongst the teachers, staff, and students. I love the teachers’ and staff’s attitude. They have opened their arms and welcomed me into the Strehle family. I always leave the school with a giant smile on my face.

Until next time…

Warmly, Dianne

11-26-09 The Main Spread with Fried Turkey and Ham

Friends:

Thanksgiving was wonderful! We had a great turnout of about 50 people altogether for our Thanksgiving Feast. It has always been our tradition to host military singles and young military families to our family gathering and this year was no exception. Eliana and my nieces (Camrynn, Ashlynn & Jasmynn) began cooking on Tuesday. We started with all the desserts that could be refrigerated – Pineapple Pumpkin Pie, Sweet Potato Eggnog Pie, Pumpkin Butterscotch Bundt Cake, and Sopapilla Cheesecake Bites.

11-24-09 Chef Eliana and her cousin, Camrynn, making the Sweet Potato Eggnog Pie

The desserts turned out delicious. Here is a picture of the Pumpkin Butterscotch Bundt Cake with Cream Cheese Drizzle. Yum! So moist!

11-25-09 Pumpkin Butterscotch Bundt Cake

The girls worked tirelessly, cooking and keeping the kitchen clean. They were like Santa’s Elves!

11-24-09 Little kitchen helpers taking a pizza break

When guests came in, they wrote their blessings on a leaf for the “Giving Thanks Tree.” Before we ate, we said grace and read the blessings out loud. It was a wonderful beginning to a perfect party.

11-26-09 Giving Thanks Tree

Then they ate and drank to their heart’s content. We had five tables set up with food and one for drinks. The menu included thirty items! The cooking was done by me and the girls, my mom, my 19 year old daughter, Soleil, my mother-in-law, and some of our party guests also brought dishes. The main course included 2 Fried Turkeys, 2 Smoked Turkeys, a Honey Ham, and Mojo Roasted Pork. Appetizers included Lumpia (Filipino egg rolls), Asiago Parmesan Mushroom Purses, Mini Crab Cakes & Remoulade, Ornamental Turkey with Ham, and Cheese & Fruit Skewers. The sides were Cornbread, Bacon Cheddar Cornbread, Cornbread Stuffing, Cranberry Dressing, Roasted Garlic Gouda Smashed Potatoes, Green Bean & Artichoke Casserole, Homemade Macaroni & Cheese, Rice & Broccoli, Roasted Cauliflower, Carrots & Mushrooms, Sweet Potato Casserole, Smothered Greens, Black Beans, Shepherd’s Pie, Stuffed Mushrooms and Steamed Rice. We had 2 soups: Crawfish & Corn Bisque and Chicken & Sausage Gumbo. To complete the feast, we ended with these fabulous desserts: Sopapilla Cheesecake Bites, Pumpkin Bundt Cake w Cream Cheese Drizzle, Sweet Potato Eggnog Pie, Pineapple Pumpkin Pie, Leche Flan & Casava Flan. It was a spread to remember!

11-26-09 Yummy Side Dishes

Look at our beautiful drink fountain!

11-26-09 Sparkling Pomegranate Punch Fountain

We had a full house and it was wonderful seeing so many happy faces.

11-26-09 Thanksgiving Party People

The girls put on a show for us, we danced, and played games. Most of all, we had a blast!

11-26-09 Sisters dance

Happy Thanksgiving and thank you to all of our family and friends for making it a special day!

Until next time…

Warmly, Dianne

8-30-09 Popcorn pancakes with homemade blueberry syrup

Eliana and I made some delicious popcorn pancakes for breakfast this morning using microwave white popcorn by Orville Redenbacher. The process was fun and yielded fluffy buttery pancakes. We topped ours with homemade blueberry syrup (frozen fresh blueberries & honey, reduced to a syrup).

8-30-09 Eliana grinds popcorn into flour

Popcorn Pancakes

Ingredients:
4 cups of finely ground popcorn (about 1 1/2 bags of microwave popcorn)
4 eggs
1 c. skim milk
3 tsp. baking powder
2 tsp. Splenda
2 tsp. pure vanilla

Directions:
First, pop two bags of light microwave popcorn. Using a high power food processor, grind the popcorn into a fine flour. The flour will be very light. Mix all the ingredients in a large bowl. Making sure the batter stays mixed, spoon 1/4 c. of the batter onto a non-stick skillet or griddle on low to medium heat, coated with olive oil spray. Cook as you would a normal pancake, flipping when the batter bubbles and solidifies slightly. The pancakes should be golden brown on both sides. Yields 8-10 small pancakes. Eat and enjoy!

Until next time…

Warmly, Dianne

Friends:

My mom called me less than a week before Thanksgiving and asked me to host. Being the dutiful daughter and one who loves to cook and entertain, I agreed.

Preparation began a couple days before with all the shopping, cooking, cleaning and decorating. Fortunately, I had great help. My brother’s three little girls (Camrynn – 9, Ashlynn – 7, and Jasmynn – 6) plus my daughter, Eliana – 8, all helped with the cleaning and the cooking.

Camrynn, Eliana, Ashlynn & Jasmynn making boudin cornbread - 11-26-08

Here is Eliana cooking the stuffing for the mirlitons (chayote squash).

Eliana making mirliton stuffing - 11-26-08

My little chef, Eliana, and I made a sweet potato eggnog pie.

Eliana spooning sweet potato eggnog mixture into pie shell - 11-26-08

This is what the pie looked like when it was done and it was yum! No, there isn’t a cookie cutter shape for a sweet potato so we used a pumpkin instead. In retrospect, I should have used a fall leaf so no one would mistake the pie for pumpkin!

Sweet potato eggnog pie - 11-26-08

Here is our wonderful Thanksgiving feast featuring Cajun fried turkey made by Clay, my cool stepdad. I had so much fun decorating the table. I just love throwing a party!

Thanksgiving Feast - 11-27-08

This is the other side of the table with the sides. We had 26 dishes in all. The main courses were Cajun fried turkey and rootbeer & Jack Daniels glazed ham. Appetizers included lumpia, a Filipino eggroll, stuffed roasted sweet peppers, ornamental turkey made of fruit & vegetables with ham, cheese & fruit skewers, and fruit dip. We had two soups – chicken & sausage gumbo and artichoke & spinach potato soup. Sides included boudin cornbread, balsamic vinegar & bacon brussel sprouts, black beans, cornbread stuffing, garlic cheese mashed potatoes, golden rice, green bean & artichoke casserole, macaroni & cheese, pineapple maple carrot souffle, roasted cauliflower, parsnips & mushrooms, stuffed mirlitons and sweet potato casserole with pecan crumble topping. As if that wasn’t enough, there were desserts – chocolate mousse cheesecake, Filipino fruit salad, strawberry jello cake, and sweet potato eggnog pie! Whew!

The Thanksgiving Feast sides - 11-27-08

Here is the second table with more food…

The Thanksgiving Feast second table with more food - 11-27-08

This is a close-up of the fruit and veggie turkey Eliana and I made.

Fruit & Veggie turkey with ham, cheese & fruit skewers - 11-27-08

We had a houseful of people. Every year since I can remember, my mother has always invited single military men to dine with us. This year was no exception. We even had our Christmas tree up and ready, complete with presents underneath. My only disappointment was that there was hardly any turkey left over and we fried two birds!

We played games, told stories, and laughed late into the night. It was wonderful to share Thanksgiving with family and friends, both old and new. I love the holidays!

Until next time…

Warmly, Dianne

Sunday Brisket Dinner - October 5, 2008

Friends:

Today, I had my whole family over for Sunday dinner. I went all out, creating appetizers, main course, and dessert. I made the gorgeous centerpiece by carving the insides out of a pumpkin, filling it with water, and arranging autumn-colored flowers inside. I love how it came out. This was our Sunday Dinner menu:

Appetizers:
Lady Bug Pesto Pizzetas (Eliana’s Recipe, modified)
Stuffed Mushrooms
BBQ Chipotle Cheddar Turkey Meatballs
Roasted Garlic & Baked Brie Cheese with Crackers

Main Course:
Beef Brisket
Roasted Garlic Cheese Mashed Potatoes
Fresh Green Beans
Wilted Spinach & Sauteed Mushrooms
Garlic Polenta Patties
Fresh Pineapple

Dessert:
Berries N Banana Shortcake with Crema & Ghiradelli Chocolate Chips

Check out these appetizers. Mmmmmm!

Sunday Dinner Appetizers - October 5, 2008

It was fun having everyone over. My brother’s girlfriend, Aline, was such a sweetheart, helping me in the kitchen. My nieces and Eliana also helped clean up the kitchen. Now it looks like no one was here (until you open the fridge and see the leftovers!). Cook together, clean together, and spend time with your family!

Until next time…

Warmly, Dianne

Eliana Making Original Recipe - Ladybug Pizzettas

Friends:

It’s been a few days since my last blog. I have been spending a lot of time in the kitchen with my 8 year old daughter, Eliana. What a delight she is. I love being around her – her enthusiasm is contagious. Since we began her blog, Eliana Cooks! A Creative Kid in the Kitchen, Eliana has been working hard at her craft in the kitchen. We plan menus together, shop together, cook together, and blog together. Eliana has even started writing her very own recipes. She keeps a “Food Notes” journal. Her delight has inspired me to “get creative in the kitchen.” I cooked this meal for my famiy: grilled portabellas with chorizo stuffing in a chipotle adobo cream sauce, grilled stuffed Anaheim peppers, roasted sweet corn, and homemade salsa for a fabulous Fiesta dinner last night.

Portabella with chorizo stuffing in chipote adobo cream sauce, stuffed anaheim pepper, roasted sweet corn, and homemade salsa

The past couple of days have been tough ones. Yesterday, we found out that my husband’s 55 year old uncle died suddenly of a massive heart attack. Our family is saddened and in shock. My husband just lost his father three months ago so this news came as a big blow. Please keep our family in your prayers.

I have some medical issues I am dealing with and had to have minor surgery today. I am okay – now awaiting test results, which is always nerve-wracking. But this little face helps to keep me going. What a sweetie!

Eliana Making Cream Soda Floats

Tonight, Eliana made me dinner since I had to take it easy. She made her original “Ladybug Pizzettas.” These mini pizzas were absolutely delicious. I would serve them at a party! Eliana and I plan to write a cookbook together, Cool Kids Cook! We look forward to developing recipes and spending more time cooking in the kitchen together. Eliana will post her recipe on her blog, Eliana Cooks! Check it out.

Eliana's Ladybug Pizzettas on the Plate

I am looking forward to tomorrow. I visit my 18 year old daughter, Soleil, in Baton Rouge. She will be accompanying me to the Baton Rouge Library’s Author-Illustrator program featuring Tedd Arnold. We are both very excited.

Until next time…

Warmly, Dianne

Eliana Cooks! A Creative Kid in the Kitchen

Friends:

Today, my 8 year old daughter, Eliana, and I set up a new website/blog for her called “Eliana Cooks! A Creative Kid in the Kitchen.” The blog features recipes, reviews, and fun information about food for young chefs.

Since Eliana was 4 years old, she has expressed interest in becoming a chef. When she was 6 years old, she received a ton of cooking utensils and cookbooks for Christmas (her wish). Each year, she asks for something new for her work in the kitchen. She helps me with dinner every night and is completely hands-on. Eliana even has a secret recipe for her own seasoning called “Eliana’s Magic Seasoning Blend,” which we use as a general season-all on nearly everything.

Eliana Stirring the Pot

Eliana is very excited about her new blog and will be posting new blogs every weekend and during week, if time permits. I hope you will visit her blog at http://www.elianacooks.com. Tell all the young chefs you know about it! Here’s to getting “creative in the kitchen.”

Until next time…

Warmly, Dianne

Friends:

I did it! I pulled it off (with lots of help – Thanks, Mom, Clay, Gary, Jennie, Papi, Soleil and kids). Antonio’s 40th Birthday Fajitas-n-Ritas Surprise Fiesta was a success. Ole!

His best friend, George (pictured above) took Antonio out for the day for a belated birthday celebration to have lunch and to see the WWII Baseball exhibit at the National World War II (D Day) Museum. Antonio left after 1:30 pm so I didn’t get started preparing for the party until 2:00 pm and the party was scheduled for 7:00 pm!! I had to hide everything at my mom’s house. I chose a Mexican Fiesta theme because Antonio and I met at a Mexican restaurant 17 years ago…

I had less than five hours to cook, clean, decorate and get ready. My mom, Jennie (my mother-in-law) and I did the cooking. Soleil and my brother, Gary, helped with the decorating. On the menu: beef fajitas marinated in tequila, lime, garlic and Southwest seasoning; cheese enchiladas; Mexican casserole; refried black beans; Spanish rice; chicken tortilla soup; walking taco; Fiesta pork roast; nachos; chips and salsa; pineapple, grapes, and strawberries with cream cheese fruit dip; caramel cake; and birthday cake. In addition, we had a fruit punch fountain, sangria and of course, the MARGARITAS! I set up a fajita bar outside where people could make their own fajitas or burritos. We had all the fixins – grilled onions, grilled bell peppers, cheese, sour cream, guacamole, salsa, lettuce, and tomatoes. There was a ton of food inside and outside.

We waited for Antonio with sombreros on… When he walked through the door, we all yelled, “OLE!” Was he surprised! He had no idea that this was going on. It was a big sigh of relief for me because I had to do some elaborate “storytelling” to pull this surprise party off. We had tons of friends and family who helped make this night special. (Love to my best friend, Lisa and Johnette…)

Petros, Antonio’s friend and co-worker, volunteered to blend the margaritas and boy, did he blend a bunch of margaritas! Here is Petros (no, hats off to YOU, Petros!) with his wife, Katarena, and our friend, Harold (who LOVED wearing his hat – yes, Harold, you may have one to keep). LOL

It was such a wonderful party. We had a great time eating fajitas, sipping on ‘ritas and eating AND dancing Salsa! I wanted to show my husband that yes, 40 is fabulous, especially when you are surrounded by friends and family. We had over 30 people helping us celebrate! Now that is living! Happy Birthday, Sweetie!

We certainly managed to spice up Antonio’s birthday. What a celebration!

Here is my mom, Josie – 2 pot holders, 4 margaritas, 6 sombreros, and 8 hours later… Yes, she really is wearing 6 sombreros! (Thanks for all your help, Mom! I could not have accomplished this without you!)

Find the “Fiesta” in your life and celebrate with friends and family. Ole!

Warmly, Dianne

Friends:

Today is the first Friday of Lent. In the Catholic tradition, we don’t eat meat on Fridays. So my family requested one of their favorite recipes, my original Tomato Basil Bisque. It is delicious and hearty. Without the addition of half-n-half, it can also be a very diet-friendly recipe.

Tomato Basil Bisque by Dianne de Las Casas

Ingredients:
20 medium-size vine-ripened tomatoes or 25 ripe roma tomatoes, diced into small cubes
1 c. water
4 boullion cubes
2 tubs of ready-made pesto
1/2 c. grated aged parmesan cheese
1 c. grated Italian blend cheeses
1 c. half-n-half
1 tbsp. dry basil
1 tbsp. garlic powder
3 heaping tbsp. minced garlic
Box of cheese straws
1 tsp. white pepper
Salt to taste

Preparation:
In a large pot, sautee’ minced garlic in a little extra virgin olive oil for about a minute or two. Add diced tomatoes and cook down until there is a visible amount of liquid in the pot. Add 1 cup of water and the four boullion cubes. Add all the dry ingredients. Let simmer for about 15 minutes. Then add the cheeses and pesto. Puree’ the soup with a Thunder Stick or in a blender. Once the mixture is pureed, add the half-n-half, stirring it and mixing it well. Simmer for another 15-20 minutes to allow the flavors to marry and the bisque to thicken. Salt to taste.

Serve hot, garnished with shredded cheese on top and cheese straws. A side salad makes a nice accompaniment. I like to leave the bisque chunky (with the basil and tomato skins inside). You can opt to strain it although I find it loses some of its character and flavor. It’s a delicious meal perfect for a chilly day. Makes 20 servings so you can feed a large group or save some for lunch! It would be perfect with a grilled cheese sandwich! Mmmmm.

Chocolate Cake:
INGREDIENTS:
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise (I know, I know. It’s sketchy. But it takes the place of eggs and oil.)
1 cup water
1 teaspoon vanilla

PREPARATION:
Preheat oven to 350 degrees. Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake for about 25 minutes.
**Note: Baking time may vary.

Chocolate Frosting:
INGREDIENTS
1/2 cup butter
1/4 cup unsweetened cocoa powder
2 squares semisweet baking chocolate, chopped
1 tablespoon vanilla extract
3 1/2 cups confectioner’s sugar
2 tablespoons milk

PREPARATION:
In a saucepan over medium heat, melt butter. Stir in cocoa powder, chopped chocolate bits, and vanilla. Place confectioner’s sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
**Note: Double and triple as needed!

Peanut Butter Cream Icing:
INGREDIENTS:
8 tablespoons milk
3 cups powdered sugar
3 tablespoon creamy peanut butter

PREPARATION:
Beat all ingredients together in a big bowl. Beat in milk, a tablespoon at a time, until desired consistency is achieved.

ASSEMBLY:
Shave bottom cake. Frost top of it with chocolate frosting. Let sit. Pour on and spread peanut butter cream icing. Shave top cake layer and place carefully on top. Frost top and sides with chocolate frosting. Place leftover peanut butter icing in pastry bag (Ziploc with a small hole in the corner). Pipe straight, horizontal lines even width apart. Run butter knife all the way through across all lines in a downward motion (knife should be perpendicular to all lines). Repeat even widths apart.