VEGETABLE AND RICE SALAD

Rather than offering a green salad, why not serve a rice salad (made with Louisiana rice, of course). Don’t be afraid to add different kinds of vegetables like chopped artichoke hearts or fresh young peas, or add toasted pecans or almonds if you like a little crunch. You may even try adding chopped cooked shrimp or chicken to stretch it a bit.

Makes 8 Servings

• 2 (6-ounce) boxes of wild and long-grain rice mixture, cooked according to package directions and cooled to room temperature
• 1/2 pound fresh white button mushrooms, sliced
• 1 cup Italian dressing
• 1/4 cup chopped green bell peppers
• 1/4 cup chopped red bell peppers
• 1/4 cup chopped celery
• 1/2 cup chopped green onions
• 3 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper to taste

Combine all of the ingredients together in a large bowl and toss to mix. Cover and refrigerate for at least three hours before serving.

I’ve already given you my favorite red beans and rice recipe, but I have to tell you about my quick and easy preparation when I’m in a hurry. A few weeks, on one of those cold, dreary days that chill you to the bones, my husband brought home some unexpected guests for dinner and all I had was leftover spaghetti and meatballs. There was enough for us but not for six of us! I rummaged around my pantry and spied a couple of cans of Blue Runner Creole Red Beans. I remembered I also had a pound of andouille in the freezer and some sliced ham in the ‘fridge. While the andouille thawed and the guys sipped on a couple of brews, I rattled some pots and pans in the kitchen. QUICK AND EASY RED BEANS AND RICE

• 2 tablespoons vegetable oil
• 1 cup chopped onions
• ½ cup chopped green bell peppers
• ½ cup chopped celery
• ½ cup chopped boiled ham
• 1 pound andouille, cut crosswise into ¼-inch-thick pieces
• 2 (16-ounce) cans Blue Runner Creole Red Beans
• 1 cup chicken broth
• Salt and cayenne pepper
• Chopped green onions and parsley, for garnish

Heat the oil in a large pot over medium heat. Add the onions, bell peppers and celery. Cook, stirring, until soft and golden, about 10 minutes. Add the ham and andouille and cook, stirring, for 6 to 8 minutes. Add the beans and chicken broth and stir to blend. Season with salt and cayenne to taste. Reduce the heat to simmer and cook, uncovered, for 30 minutes. Add the green onions and parsley and serve over rice. Oh, a quick note about the rice. I had some leftover regular white rice and some brown rice. I combined the two, sprinkled them with a little water and warmed the mixture in the microwave—great with the red beans! Thankfully I had a half loaf of French bread, which I spread with a little butter before toasting it in the oven. Dessert was oh so simple but oh soooo good. Coarsely chop some Cane River chocolate covered pecans, sprinkle them over scoops of vanilla ice cream (or your favorite flavor), drizzle with chocolate syrup and add a splash of coffee-flavored liqueur. Man, was that delicious!