Happy Halloween!!! Here are some recipes we tried. The one highlighted is the one we tried at a party and it was a hit. Enjoy

3 ghoulish Halloween recipes
By jr food critic

Eyeballs
• 20 marshmallows
• 20 cranraisins
• Red icing writer
Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party.


Pigeon Poop

Made with white chocolate, mini marshmallows and pretzels, this is a yummy snack for Halloween.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
• 5 cups of peanut butter crunch cereal
• 3 cups of Rice Krispies
• 2 cups of skinny pretzels/broken in half
• 2 lbs. of white chocolate
• 2 1/2 cups mini marshmallows
Preparation:
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler or microwave oven. Pour melted chocolate over the dry ingredients and spread out on wax paper to cool. Break into chunks.


Swamp Creature Toes
• ½ whole skinless salted almonds
• Green liquid coloring
• 1 (12 ounce) package semisweet chocolate chips
• 1 (6-ounce) bag 8-inch pretzel rods (about 12)
Preparation:
Line 2 baking sheets with parchment paper. Mix almonds with 10 drops of coloring in glass bowl. Stir and place almonds on plate to dry.
Melt chocolate in microwave safe bowl for about 1 minute.
Break pretzel rod into 3 pieces and dip about ¾ way into melted chocolate leaving broken end visible.
Lay pretzel on baking sheet and lay green almond on top of dipped end.
Refrigerate after all are decorated and refrigerate until ready to serve.

Hey Everybody. This week we'll try the best of Halloween recipes. I'll blog about the winners. You can send the goulish recipes to jrfoodcritic@gmail.com. Happy Halloween!

Till next time, jr food critic.

Tonight I went to T.J. Rib's on Siegen Lane. The manager,Clark,was so nice. He took me for a tour of the kitchen! My servers name's were Laura and Tony. I give them a 5/5. They were so friendly. Our food came out so fast that I was amazed! My appetizer was Chicken wings! THEY WERE GOOD!!!! My main course was BABY BACK RIBS !!!They were awesome! I also had a side of mashed potatoes and mojos! They were so good! You have got to go there!

Till next time,

jr food critic

This week I found out I had over 500 people who viewed my blog. Some people who viewed my blog aren't even from the U.S.! Some from Russia, Italy, Canada, etc.
Keep spreading the word!

Last night me and my dad cooked a redfish courtbouillion. Dad helped type the recipe below. It was delicious. Louisiana seafood is still the best.

3 lbs red fish fillets cubed
1 lb shrimp peeled and deveined
3/4 cup oil
3/4 cup flour
1 1/2 qt fish stock
1/2 cup lemon juice
1 28 oz can crushed tomatoes
1 12 oz can tomato sauce
2 Tbs basil
2 Tbs thyme
2 Tbs oregano
2 cups diced onion
1/2 cup diced celery
1/4 cup minced garlic
1 cup diced yellow bell pepper
3 bay leaves
1/2 cup chopped parsley
1/2 cup chopped green onion
salt, pepper, granulated garlic, Tony Chachere's to taste

Cook roux with oil and flour to dark (peanut butter color). Heat fish stock, lemon juice and bay leaves while cooking roux. When roux is dark,add onion, celery, bell pepper and garlic until vegetables wilt. Add crushed tomatoes and tomato sauce. Stir to blend. Add heated fish stock one ladle at a time to make stew consistency. Add basil, thyme, oregano. Season to taste and cook 1 hour. Additional fish stock may be needed as it thickens, but seafood will also add liquid. Add fish and shrimp then cook 10 minutes. Garnish with parsley and green onions and lemon slices. Enjoy!

Today I went to Mansur's on the Boulevard. My server's name was Erin. She was very nice.

For appetizers, I had a spinach dip with tortilla chips. It tasted really good. It had a cheesy flavor and with the chips even better. Second I had char-grilled oysters. It was buttery and moist. Then I had All That Jazz, which is three soups on one dish. It had crawfish and corn soup, duck and andouille gumbo, and crab and brie soup.They were all very tasty. For my entre I had grits and gillades. The grits were very creamy. It also had two pieces of veal that tasted really good! They were tender with a rich demi glace.

I would definitely go back. Thanks to Ms.Cathy for showing me the kitchen!

Hey everybody this past weekend I made my first seafood gumbo. It tasted great. I made my own roux to start the gumbo. My dad helped a bit by chopping. I also like listening to music while cooking. :) We passed it around to relatives. It got an A+! The recipe is below, try it one day.




Michael’s Kid-Friendly Gumbo (Mom & Dad can help prep)

½ cup flour
½ cup vegetable oil
½ cup diced onions
¼ cup diced celery
2 Tbs minced garlic
¼ cup green onions
1 bay leaf
1qt seafood stock (box)
1 lb crab meat
1/2 lb shrimp (frozen)

Time – 1 hour
Serves - six

Mix flour and oil to make a “peanut butter” colored roux (remember to keep stirring so it doesn’t burn). In a separate pot, heat stock to a boil. Add onions, celery, and garlic cook for about 2 minutes to soften. Add stock one ladle at a time and continue stirring. After all of the stock is in, add bay leaf and seasoning to taste (I use salt, pepper and Tony Chachere’s). Let simmer for about 15 minutes. Add crab meat and shrimp then bring it to a simmer and cook for 10 minutes. We usually get the frozen shrimp in a bag from Sam’s. Add green onion and serve with rice.