4****Review: Louisiana Longhorn Cafe

Downtown Round Rock TX.

Downtown Round Rock TX.

Hello,

I found myself downtown Round Rock at lunch time and chose to dine at a nice Cajun café.

Upon entering I was quickly seated by their wait staff. I ordered an ice tea and water to begin my dining experience. Then took a couple of minutes to browse their menu, it was nice to see that they had several items that looked appealing. I asked for some bread and was cheerfully brought a small basket with a selection of different breads with pats of butter. I chose to order their Voo Doo Pasta Salad which you see pictured below, it was delicious and perfectly prepared. My compliments to the chef.
The Voo Doo Pasta Salad dish was more that I could finish but I ate over half of it. I felt it necessary to try beans and rice in all cafes that specializes in Louisiana cuisine.
Their beans and rice did not disappoint.
The atmosphere was comfortable with the high ceilings, ceiling fans, light sound of music playing, and quiet chatter of fellow diners. I was a little cool towards the end of my meal which could of been the air vent above my table.
Now for a couple of complaints that I want to share that pushed my rating to a 4 Star instead of 5 Stars.
Even though the establishment was not very busy my waitress took sometime to check back with me. She did notice my tea needed refilled and took care of that right away.
Lastly as I mentioned I was beginning to become uncomfortably cold towards the end of my meal. So I asked for my ticket and it took another wait for her to appear back with it. I was dining alone and wondered if I had been forgotten after a while. I started to leave cash on the table and walk out to thaw out but about that time, my waitress reappeared. Other than a couple of glitches in service, it is a nice café for lunch or dinner. They are closed on Mondays but have noon and evening hours and a full bar.
If you are in the area of downtown Round Rock and crave some good ole authentic Cajun food they can take great care of your taste buds. Next visit I plan to order their other shrimp offerings, my pasta dish had blackened shrimp covering the pasta and it was scrumptious.

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Credit: Photographs are owned by this blog owner, Kathy Bradshaw aka Nana.
I am not associated with this establishment and have not been compensated in anyway for this post.
This post is my opinions of my personal experience.
Again I give this café Four stars ****

To browse their menu and learn more about the Louisiana Longhorn visit their website.
http://www.louisianalonghorncafe.com.

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Green Beans with Cranberries and Walnuts

Ingredients

16 ounces green beans, frozen
1/2 teaspoon canola oil
1/4 cup cranberries, fresh, chopped
2 tablespoons walnuts, chopped
1 tablespoon honey

Preparation:

Place green beans in medium-sized casserole dish and microwave on high until heated and tender, about 6 minutes.
Meanwhile, heat a small, nonstick skillet over medium-high heat and add the oil.
Cook the cranberries and walnuts briefly until the cranberries are tender. Toss in the green beans and honey. Serve hot.

Side Recipe: Spinach Shells

Spinach Ricotta Shells

Spinach Shells

Ingredients

  • 4 tbsps. salted butter.
  • 2 shallots (chopped)
  • 5 cups baby spinach (packed fresh)
  • 1 large eggs
  • 1/2 cup ricotta cheese
  • large pasta shells)
  • pepper
  • salt

Directions

  1. Bring a large pot of salted water to a boil.
  2. Melt butter in a large frying pan and add shallots. Cook over medium-low heat, stirring occasionally, for 3-4 minutes or until shallots are soft.
  3. Add all the spinach to the pan, salt lightly, and cover with a lid for 2-3 minutes.
  4. Meanwhile, boil pasta in salted water for 8-9 minutes or recommended cooking time.
  5. In a large serving bowl, whisk together egg and ricotta. Set aside.
  6. Using a pair of cooking tongs, turn spinach in the pan until it is wilted, but not completely cooked. Remove from heat.
  7. Drain pasta and add to ricotta mixture. Toss well to coat. Add spinach to the pasta and combine well.
  8. Season with salt and freshly ground pepper as needed and serve at once.

 

Credit:  Recipe and photo from © 2009-2014 Yummly.

 

 

Side Recipe: Creamy Loaded Mashed Potatoes

Creamy Loaded Mashed Potatoes

Ingredients

  • 3 lbs. all-purpose potatoes, peeled and cubed
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1-1/2 cups shredded cheddar cheese (about 6 oz.), divided
  • 1 cup sour cream
  • 3 green onions, finely chopped
  • 6 slices bacon or turkey bacon, crisp-cooked and crumbled (optional)

Preparation

  1. Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat.
    Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
  2. Preheat oven to 375°. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
  3. Stir in 1 cup cheese, Hellmann’s® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon.
    Turn into prepared baking dish and bake 30 minutes or until bubbling.
  4. Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.

Credit: © 2009-2014 Yummly

Recipe: Grilled Asparagus Wraps

“>Grilled Asparagus Wraps
Grilled Asparagus Wraps
Serves 4

Ingredients
16 fresh asparagus spears
4 slices prosciutto ham
4 slices provolone cheese
2  tablespoons lemon pepper
2 tablespoons garlic powder
1/4 cup balsamic vinegar
4 toothpicks

Directions
1. Wash the asparagus and cut off the woody ends of the spears.

2. Lay a slice of prosciutto on your working surface.

Place a slice of provolone cheese on the prosciutto near one end.

TIP: you can use pretty much any type of cheese you like, shredded cheese, havarti, smoked gouda, let your imagination run wild!

Sprinkle some of the garlic powder and lemon pepper the length of the prosciutto.

Lay 4 spears of asparagus on the provolone cheese towards one end.

Roll up the prosciutto, cheese and asparagus tightly.

Secure with a toothpick.

3. Lay the asparagus bundles in a shallow dish and drizzle the balsamic vinegar over top of them.

Rotate them to ensure all the sides are completely covered with the balsamic.

Cover and if possible let sit for 1 hour.

4. Preheat the grill to 450F.  When the grill reaches this temperature place the bundles on the grate.

I’ve been using the upper warming racks for these as I can control how quickly then cook, keep them turning and free up room on the main grates for other food.

After 8 – 10 minutes the prosciutto should be crispy and cooked and the tips of the asparagus should be showing char-grilled signs.

Remove them from the grill and serve immediately.

Credit: Recipe by tasteofBBQ shared on Half Hour Meals.com.

Recipe: Buttermilk Macaroni and Cheese

“>Buttermilk Macaroni and Cheese

Makes 12 servings

Buttermilk Macaroni and Cheese
Ingredients

6 eggs
2 cups shredded sharp cheddar cheese
1 cup shredded colby cheese
2 cups buttermilk
1/2 cup milk
1/2 cup butter, melted
1 tsp. salt
1/2 tsp. pepper
8 oz. elbow macaroni, cooked according to package directions and drained

Directions

1. Preheat oven to 350 degrees F.

2. In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter, salt and pepper. Add macaroni; toss to coat.

3. Pour into a greased 13 x 9-inch baking dish. Bake, uncovered, for 45 to 50 minutes or until a knife inserted near the center comes out clean.

Credit: Recipe by CassieCraves shared on Half Hour Meals.com.

Recipe: Cheese Smashed Potatoes

Cheese Smashed Potatoes
Ingredients

  • 1 pound small red potatoes, quartered
  • 1 cup fresh cauliflowerets
  • 2/3 cup shredded reduced-fat cheddar cheese
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon salt

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add cauliflower; cook 10 minutes longer or until vegetables are tender.

Drain; mash with cheese, sour cream and salt.
Yield: 4 servings.

Credit: Originally published as Cheese Smashed Potatoes in  Healthy Cooking December/January 2012, p82

Recipe: Spinach and Alfredo Rice

Spinach and Alfredo Rice
Ingredients

2 cups packed torn fresh spinach
1/8 teaspoon salt
1/4 cup grated Parmesan cheese
1/8 teaspoon white pepper
1-1/2 cups hot cooked rice
1/2 cup heavy whipping cream
2 tablespoons butter
1 garlic clove, minced

Directions

In a small saucepan, saute garlic in butter. Stir in cream and cheese; cook for 1 minute or until the cheese is melted. Add spinach, salt and white pepper. Cook for 1 minute or until spinach is wilted. Stir in rice.                                         Yield: 2 servings.

Credit: Published as Spinach and Rice Alfredo in  Cooking for One or Two Cookbook 2003, p238
Makes 2 servings

 

Side Dish Recipe: Roasted Dijon Broccolli

Roasted Dijon Broccoli
Ingredients

1  bunch broccoli, cut into florets
2  tablespoons olive oil
1  tablespoon red wine vinegar
1  teaspoon Dijon mustard
1  garlic clove, minced
1/4  teaspoon salt
1/4  teaspoon pepper

Directions

Place broccoli on a baking sheet. In a small bowl, whisk the remaining ingredients. Drizzle over broccoli; toss to coat.
Bake, uncovered, at 425° for 10-15 minutes or until tender.
Yield: 4 servings.

Credit: Originally published as Roasted Dijon Broccoli in  Healthy Cooking December/January 2012, p84

Side Dish Recipe: Italian Vegetarian Medley

Italian Vegetarian Medley
Ingredients

1 package (16 ounces) frozen broccoli vegetable blend
2 tablespoons grated Parmesan cheese
1 tablespoon seasoned bread crumbs
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1 tablespoon butter

Directions

Microwave vegetables according to package directions.
Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic powder, seasoned salt and pepper.
Drain vegetables; stir in butter. Sprinkle with cheese mixture.
Yield: 4 servings.

Credit: Originally published as Italian Vegetable Medley in  Simple & Delicious January/February 2010, p21