Lindsey Faust

By Published On: February 28, 2018

Lindsey Faust of Bruce is excited that she can now get mirliton (chayote) locally, so she can make one of her favorites, mirliton casserole.
But the dish is not a favorite of her husband, Clint. “He hates it!” she said.
Cajun is her favorite food because she is originally from New Orleans.
Shrimp etoufee, gumbo and oyster dressing are her comfort foods. She often orders Shrimp and Grits when eating out, but she also likes Mexican food.
“I do cook three or four times a week. I usually fix vegetables and a meat, since Clint doesn’t eat carbs,” she said.

Her favorite veggies to roast right now are sweet potatoes, broccoli and brussel sprouts.
“We have a one-bite rule at our house,” she said, about meals for Wade, 2; Will, 4, and Harper, 10.
Harper likes to help when she bakes, and Lindsey does a lot of baking at Christmas time. She made ‘from-scratch’ cream cheese pound cakes for gifts last year.
She learned to make regular dressing when she and Clint married, so she makes a pan for him, since he doesn’t care for oyster dressing either, which is always on her holiday menu along with the mirliton casserole.

Her cousin makes the gumbo for their Thanksgiving meal using her grandmother’s recipe, and a magnalite pot, which “is the best gumbo making pot.”
Her mother, who taught her to cook, was a member of a gourmet cooking club, so Lindsey got to try a lot of new things. She also made appetizers for Christmas so the first things Lindsey ever fixed were the Dill Butter Bread and Spinach Dip, which she continues to make.
The Sausage Stars, which she calls “the easiest recipe ever…were gone in 10 minutes at a Christmas staff party.”
Lindsey’s favorite place to find recipes is her mom’s River Road cookbooks, and one of her frequent restaurant stops when visiting in New Orleans is Fisherman’s Cove and Harbor Seafood.

Cajun Mirliton
(Chayote) Casserole

4 mirlitons
1 lb. ground beef
1 onion, chopped
2 celery, chopped
1/2 bell pepper, chopped
1 bunch green onions, sliced
Minced garlic
1 cup Italian bread crumbs
Salt
Pepper
Preheat oven to 350. Peel mirlitons (chayote) and cut into cubes. Boil 15 minutes in water with a dash of salt. Drain and set aside. Sauté onions, celery, bell pepper and garlic. Brown beef in same pan. Add mirlitons to beef mixture. Drain. Mix in half of bread crumbs.Transfer mixture to buttered pan. Top with remaining half of bread crumbs. Sprinkle bread crumbs with melted butter. Bake 30 minutes until bread crumbles are browned.

Roasted Veggies
2 sweet potatoes (peeled and cubed)
1 head of broccoli (cut down to florets)
Brussel sprouts (sliced in half)
Minced garlic
Sea salt
Italian seasoning blend
Pepper
Olive oil
Preheat oven to 425. Toss veggies in seasonings and olive oil. Lay out on baking sheet. Cook for 30 minutes (or until sweet potatoes are tender). Enjoy.

Sausage Stars
1 cup Ranch
1 pkg. breakfast sausage (can alternate maple and hot flavors, too)
1 pkg. (2 cups) shredded cheese
3 pkgs. filo shells
Preheat oven to 350. Brown sausage, drain, then mix in cheese and ranch. Spoon mixture into filo shells. Spread out on baking sheet. Bake 15 minutes.

Dill Butter
Pull-Apart Bread
2 large cans of biscuits
1 stick of butter
2 Tbsp. dried Dill
Preheat oven to 350. Cut biscuit dough in half. Melt butter and stir in dill. Arrange half of biscuits around a bundt pan, pour half he dill butter. Repeat. 15-20 minutes in oven, when Brown.

Spinach Dip
2 packages frozen spinach leaves, chopped
1 cup mayo
1 envelope onion soup mix (powder)
1-16 oz. sour cream
2 cans (8 oz. each) water chestnuts (chopped or diced)
3 green onions (finely chopped)
Defrost spinach under warm water. Remove excess water. Combine all ingredients and refrigerate overnight. Serve warm or cold.

Beef Stroganoff
Ground beef
1 cup sour cream
1 can cream of mushroom soup
Worcestershire sauce
Penne pasta
Chopped onions
Minced garlic
Brown ground beef in a large pan with onions and garlic, drain when finished. Combine soup, sour cream and Worcestershire sauce with meat, let simmer for 10 minutes. Serve over penne pasta.

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