Aug 292019

These muffins are a perfect addition to any Louisiana meal.

2 cup Self-Rising Flour

1 cup Sugar

1 teaspoon ground Cinnamon, divided

1/2 teaspoon ground Nutmeg

1 cup masked cooked Sweet Potato

1/4 cup unsalted Butter, melted

1 large Egg

1 teaspoon Vanilla Extract

1/2 cup Butter, softened

2 tablespoons Honey

1/2 teaspoon ground Ginger

1/4 tablespoon ground Cloves

Preheat oven 400℉. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together flour, sugar, 1/2 teaspoon cinnamon, and nutmeg. In another large bowl, whisk together sweet potato, melted butter, egg, and vanilla. Add sweet potato mixture to flour mixture, stirring to combine. Scoop 1/2 cup batter into each muffin cup. Bake until lightly browned, about 20 minutes. Let cool in pan 5 minutes. Transfer muffins to a wire rack, and let cool slightly. Serve with Honey Butter.


Good Cooking, Good Eating and Good Living!!!

Aug 262019

This week, I will share 2 recipes that are great for breakfast, Muffins. You can also use these as a bread component for any meal.

1 1/2 boxes (8.5oz) Jiffy Corn Muffin Mix

2 cups Self-Rising Cornmeal Mix

1 1/2 cups Self-Rising Flour

2 tablespoons Baking Powder

2 3/4 cups Milk

1/2 cup Margarine, melted

1/2 cup All-Vegetable Shortening. melted

3 large Eggs

1/2 teaspoon Garlic, minced

Preheat oven to 400℉. Spray 3 (12 cup) muffin pans with cooking spray.

In a large bowl, stir together cornbread mix, cornmeal mix, flour, and baking powder. In a medium bowl, whisk together milk, margarine, shortening, eggs, and garlic. Pour milk mixture into flour mixture; stir until combined. Scoop about 1/2 cup of batter into each muffin cup. Bake until light brown, about 20 minutes. Let cool in pans for 5 minutes. Serve muffins warm.


Good Cooking, Good Eating and Good Living!!!


Aug 242019

Not many people think about soup in the summer months. Today, I am sharing with you a chilled soup great for dealing with the heat.

3 cups Milk

2 Avocados

1 cup Chicken Stock

1 cup White Wine

2 small Cucumbers

1/2 bunch Dill Leaves

1/2 bunch Watercress Leaves

1/4 cup Sour Cream

1 Green Bell Pepper, seeds and membranes removed

Creole Seasoning to taste

Peel and seed avocados. Place all ingredients in a mixing bowl. Place in blender half of the ingredients at a time and blend until fine. Refrigerate and serve in a chilled bowl.


Good Cooking, Good Eating and Good Living!!!

Aug 192019

This week, I am focusing on recipes that have milk in them. The first one is sweet, the second one savory,

13 1/2 cups Milk

2 peeled Coconuts

12 Egg Yolks

2 1/2 cups Sugar

3/4 cup Sugar for caramel

Preheat oven to 350℉.

In a saucepan, mix 6 3/4 cups milk and 2 1/2 cups sugar. Simmer until milk is reduced by 1/4. Set aside.

Chop coconuts into small cubes and grind with remaining 6 3/4 cups milk. Bring to a boil. Remove from heat and allow to cool. Combine coconut milk and sugared milk; beat in yolks until well mixed.

In a small saucepan, melt 3/4 cup sugar with water until it forms a caramel texture. Use this to coat a 10-inch round mild. Next fill the mold with coconut milk, sugared milk and yolk mixture. Set mold in large pan half-filled with water and place in oven. Bake for 40 minutes. Cool in refrigerator for at least 3 hours.


Good Cooking, Good Eating and Good Living!!!

Aug 152019

Did you know that the Caesar Salad and Dressing was created by an Italian immigrant working in Mexico? Here is the recipe from Cannon’s restaurant.

2 Eggs 

1 tablespoon Worcestershire Sauce 

1 tablespoon Lemon Juice 

6 tablespoons Red Wine Vinegar 

2 tablespoons Garlic, chopped 

2 (2 ounce) cans Flat Anchovy Filets 

1 tablespoon Dijon Mustard 

1 1/2 cups Olive Oil 

1 teaspoon Dry Mustard 

4 tablespoons Romano Cheese, grated 

1/4 teaspoon Black Pepper 

1/4 teaspoon Salt 

In a blender, whip eggs. Add Worcestershire sauce, lemon juice, vinegar, and garlic, then blend. Add Dijon mustard and blend. Blend in the olive oil very slowly. Add the remaining ingredients and blend. Refrigerate. 


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Aug 122019

It is a busy week for me. This week, I am featuring two home made salad dressings.

1 cup Olive Oil 

1 cup Vegetable Oil 

3/4 cup Salad Vinegar 

1/4 cup Brown Mustard 

2 tablespoons Sugar 

1/4 teaspoon Salt 

3/4 teaspoon Basil 

3/4 teaspoon Oregano 

3/4 teaspoon Thyme 

3/4 teaspoon Ground Black Pepper 

1 tablespoon Garlic, minced 

1 1/2 teaspoon Lemon Juice 

Mix all ingredients in a blender.


Good Cooking, Good Eating and Good Living!!!

Aug 122019

Since you will still have 1/2 pound of crabmeat on your hands from the enchilada recipe, here is a side item that will use up the extra crabmeat.

1 1/2 cups Corn Kernels

1 large Egg

2 large Egg Yolks

1/3 cup Half-and-Half

1/2 pound Lump Crabmeat, picked through for shells

1 tablespoon All-Purpose Flour

1 teaspoon Salt

1/2 teaspoon Sugar

Pinch Cyaenne

1 tablespoon Parsley, chopped

Tabasco to taset


Preheat oven to 350℉. Butter 4 (6-oz.) Souffle Dishes

In a food processor or blender, combine corn, egg, egg yolks, half-and-half, and half of the crabmeat and process 3 seconds. Add flour, salt. sugar, and cayenne and process for 10 seconds. Transfer mixture to a bowl and stir in remaining crabmeat, parsley and tabasco. Fill dishes with mixture and cover each with foil. Arrange dishes in a baking pan and transfer to oven. Add enough water to pan to come halfway up the sides of dishes. Bake for 35 minutes. Remove foil and bake 5 minutes more, or until just set. Transfer cups to a rack to cool slightly. Serve.


Good Cooking, Good Eating and Good Living!!!


Aug 052019

I posted this picture to my Facebook page last week. Numerous people asked me for the recipe. Here it is.

Seafood Enchiladas

1 medium Onion, chopped

1 tablespoon Butter

1/2 pound fresh Crabmeat, picked thru for shells

1/2 pound Shrimp, cooked, peeled and deveined and coarsely chopped

Creole Seasoning to taste

8 ounces Colby cheese

6 (10-inch) Tortillas

1 cup Half & Half

1/2 cup Sour Cream

1/4 cup Butter, melted

1 1/2 teaspoons dried Parsley

1/2 teaspoon Garlic Salt

Preheat oven ot 350℉.

In a large skillet, sauté onions in 1 tablespoon of butter until transparent. Remove the skillet from the heat and stir in the seafood. Season with Creole seasoning. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the seafood mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9×13-inch baking dish.

In a saucepan over medium-low heat, combine half & half, sour cream, melted butter, parsley and garlic salt. Stir until the mixture is Lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese. Bake for 20 minutes or until bubbly and cheese is melted.


Good Cooking, Good Eating and Good Living!!!

Aug 012019

This is the second dish this week that has trout topped with crabmeat. This one also has shrimp along with a New Orleans style Bordelaise sauce.

1/4 cup Butter

4 fillets of Trout

1/4 cup Butter

8 ounces Crabmeat

4 Tablespoons Shallots

32 small Shrimp cleaned and deveined)

1/4 cup Butter

2 teaspoons Worcestershire sauce

2 teaspoons Lemon Juice

In a skillet with 1/4 cup melted butter, sauté trout until nicely browned (approximately five to eight minutes). Remove from pan and keep warm. In same skillet with 1/4 cup melted butter, cook crabmeat and shallots, stirring gently, until shallots are tender. In another pan, cook shrimp in 1/4 cup melted butter. Add Worcestershire sauce and lemon juice. To serve, place trout fillet on plate: top with crabmeat at one end and shrimp at the other.


Good Cooking, Good Eating and Good Living!!!