Kid chef Eliana de Las Casas is only 12-years-old, but is on her way to culinary stardom.
1 tbsp. olive oil
1 cup trinity (a mixture of 1 large onion, 1 medium bell pepper, and 2 stalks celery, diced)
1 tbsp. garlic, minced
1 lb. andouille or smoked sausage, cut into 1/2-inch rounds
1 15-oz. can diced tomatoes
1/2 tsp. salt
1/4 tsp. hot sauce
1 cup water
1 cup uncooked rice
1. In a large skillet, heat oil over medium heat. Add trinity, garlic, and sausage, and cook until sausage is brown.
3. Add remaining ingredients and bring to a boil. Reduce heat to low.
4. Cover and simmer for 30 minutes or until liquid is absorbed by rice.
2 c. pecans, chopped
2 c. light brown sugar
1 14-oz. can condensed milk
1/4 tsp. salt
1. Lightly grease several sheets of wax paper.
2. Place saucepan over medium heat and combine pecans, sugar, condensed milk, and salt. Stirring constantly, bring to a boil.
3. Once boiling, stir for 7 minutes.
4. Remove from heat and use a wooden spoon to beat the mixture for about 3-5 minutes until it begins thickening and no longer looks shiny.
5. Working quickly, use a metal tablespoon to drop the mixture onto wax paper, creating 2-inch wide pralines. Let sit until firm.
6. If there are any leftovers, store in an airtight container between layers of wax paper.
1 cup hot water
2 cup granulated sugar
1 pint fresh strawberries, tops removed and halved
2 cup freshly squeezed lemon juice
1 gallon cold water
Fresh mint (optional)
1. Stir hot water and sugar until sugar dissolves, creating a simple syrup.
2. Puree the strawberries in a food processor.
3. Mix together the lemon juice, cold water, simple syrup, and strawberry puree’ in a large pitcher.
4. Serve with a garnish of mint, a strawberry, and a lemon slice.