Laissez Les Bons Temps Rouler?

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kyheirloomer

Well-known member
Anybody else planning something special for Mardi Gras?

We'll be having Crawfish Etouffee, Red Beans & Rice, Pork Chopw with Spinach & Pecan Stuffing and, if I'm ambitious enough, miniature King Cakes.

 
We will be having jambalaya and gumbo, maybe a fudge pecan pie. Would you share

your spinach and pecan stuffing recipe?

I just made some wonderful chops on the grill - marinated in some maple syrup and Sunny Paris seasoning from Penzey's. I haven't prepapared chops in a while, and am now in the mood for more.

 
Sounds like a grand meal. Is anyone familiar with Terri Thompson recipe books? Your menu reminded me

of her. I haven't made many of her "louisiana" recipes but what I have made, we really liked.

 
Here Ya Go, Lisa

Pork Chops with Spinach & Pecan Stuffing

4 thick cut pork chops w/pocket for stuffing
1 10-oz pkg frozen chopped spinach, cooked & squeezed dry.
1 cup Italian bread crumbs
2 tbls melted butter
1/2 cup chopped toasted pecans
Oil

Heat oil in a large skillet (preferably cast iron). Make stuffing by mixing together the spinach, bread crumbs, pecans and butter. Stuff pork chop pockets full. Add to ot oil and brown well on both sides. Lower heat, cover, and cook about 30 minutes.

 
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