I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can’t keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.

Nov 162017

With the holidays quickly approaching, we all tend to stray from our regular eating habits. Desserts are eaten not only after dinner, but various times during the day. This week, I am posting two cakes that are great for dessert as well as a breakfast pastry.

3 cups Sugar

1 cup Vegetable Oil

4 Eggs

2 cups cooked or canned Sweet Potatoes, puréed

3 1/2 cups All-Purpose Flour

1 1/2 teaspoons Salt

2 teaspoons Baking Soda

1 teaspoon Baking Powder

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1 teaspoon Allspice

1/2 teaspoon Cloves

2/3 cups Water

1 tablespoon Banana Liqueur

1 1/2 cups Pecans

Preheat oven to 350℉.

Crean together sugar and oil. Add eggs, beating until light and fluffy. Add sweet potatoes; mix well. Sift together dry ingredients; add 1/3 to sugar mixture and mix well. Combine water and banana liqueur in a measuring cup. Add 1/2 of the water/banana liqueur mixture to the batter and mix well. Repeat ending with flour mixture. fold in nuts.

Pour into greased and floured 10-inch tube or Bundt pan. Bake for about an hour or until a toothpick inserted in the center comes out clean.


Good Cooking, Good Eating and Good Living!!!

Nov 132017

Both of my recipes this week use pecans. They are at their peak season during the holidays. Use them in as many dishes as you can.

2 1/4 cups Flour

1 cup Brown Sugar

3/4 cup Granulated Sugar

2 teaspoons Cinnamon, divided

1/2 teaspoon Salt

1/4 teaspoon Ginger

3/4 cup Vegetable Oil

1 cup pecans, chopped

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 cup Buttermilk

1 large Egg

Preheat oven to 350℉.

Lightly grease a 9×13-inch baking pan. Sift together flour, sugars, 1 teaspoon cinnamon, salt and ginger. Stir in oil until mixture is crumbly and evenly moistened.

In a small bowl, reserve 3/4 cup of the flour mixture for the cake topping and set aside.

Stir in baking powder and soda into the large flour mixture. Beat together buttermilk and egg. Add to flour mixture, stirring until batter just forms. Pour batter into prepared pan. Combine reserved 3/4 cup flour mixture with pecans and remaining teaspoon of cinnamon. Sprinkle topping over pan evenly.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before cutting.


Good Cooking, Good Eating and Good Living!!!

Nov 092017

This is a great warm drink for the winter months. The cinnamon and clove scents starts to warm you before you drink the tea.

4 cups Water

1 Orange, quartered

1/2 Lemon, cut into 4 slices

1 Cinnamon Stick

4 whole Cloves

1/2 teaspoon ground Ginger

1 Family Sized Tea Bag


In a saucepan, combine water, orange, lemon (squeeze the orange and lemon into the water before adding), cinnamon, cloves and ginger. Bring mixture to a boil, remove from heat and add tea bag. Cover and let steep 5 minutes. Strain tea into 4 pre-heated cups. Add honey to taste.


Good Cooking, Good Eating and Good Living!!!

Nov 062017

We are getting close to the Plaquemines Parish Orange Festival. So I figured why not post recipes featuring Louisiana Oranges

For the Cake

3 sticks (1 1/2 cups) Unsalted Butter, softened

2 cup granulated Sugar

6 Eggs

2 1/4 cups Cake Flour

2 tablespoons freshly squeezed Orange Juice

1 tablespoon freshly grated Orange Zest

1 teaspoon Vanilla

For the Glaze

3 tablespoons freshly squeezed Orange Juice

1 cup Powdered Sugar

Preheat oven to 300℉. Grease and flour a tube pan.

IN a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour in two additions and mix until combined. Stir in orange juice, orange zest and vanilla. Pour batter into prepared pan. Bake until toothpick inserted into the center comes out clean, approximately one hour. Remove from oven, cool for 30 minutes, and turn out onto a plate.

In a bowl, whisk together orange juice and powdered sugar. Pour glaze evenly over cake.


Good Cooking, Good Eating and Good Living!!!


Nov 022017

Fried chicken is a southern staple. Every cook flavors the chicken with different spices and seasonings. Here is Leah Chase’s version.

1 3-pound Fryer chicken, cut into 8 pieces

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

2 large Eggs, beaten

1/2 cup Evaporated Milk

1/2 cup Water

2 cup All-Purpose Flour

1 teaspoon Paprika

1/4 teaspoon Ground Thyme

1/2 teaspoon Granulated Garlic

Oil for frying

Season chicken well with salt and pepper. Set Aside.

Mix eggs, milk and water. Pour mixture over chicken. Let sit for 5 minutes.

In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.

Heat the oil in a Dutch Oven to 350℉. Place the chicken in hot oil and fry, turning as it browns. Heavy parts such as breast, thighs and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels then serve.


Good Cooking, Good Eating and Good Living!!!

Oct 302017

This week, I am featuring two recipes from the Queen of Creole Cooking Leah Chase. First up Creole Jambalaya

1 pound Smoked Ham, cut into 1/2-inch cubes

1/2 pound Chaurice Sausage, cut into pieces

1/2 pound Smoked Sausage, cut into 1/2-inch slices

1 cup Onions, chopped

3 cups uncooked Louisiana Long Grain Rice

1/4 cup Green Onions, chopped

1/2 teaspoon Paprika

1 tablespoon Parsley, chopped

1 teaspoon Ground Thyme

1 teaspoon Garlic, chopped

1/2 cup Green Bell Pepper, chopped

1 teaspoon Salt

1 Bay Leaf

1 pound (41-50 count) Louisiana Shrimp, peeled and deveined

4 cups Water

Place ham, sausages, and onions in a 3-quart Dutch oven. Cover and cook over medium heat until onions are soft. Add the rice and stir well.

Add the green onions, paprika, parsley, thyme, garlic, green peppers, salt, bay leaf, shrimp, and water.

Raise heat to high and bring to a boil.

Cook for 5 minutes. Reduce heat to low.

Cover the pot tightly and let cook slowly for 35 minutes or until the rice is tender. Fluff with a fork and mix well before serving.


Good Cooking, Good Eating and Good Living!!!

Oct 262017

Here is a twist on Boudin Balls. This adds more flavor to an already delicious bite.

2 cups Vegetable Oil

32 ounces Boudin, removed from casing

6 fresh Jalapeños, halved crosswise

12 cubes Sharp Cheddar Cheese

2 cups All-Purpose Flour

2 Eggs, lightly beaten

In a Dutch Oven or Deep Fryer, heat vegetable oil to 325℉. over medium-high heat.

Divide boudin into 12 pieces. Shape one piece of boudin around one cube of cheese and one half jalapeño, forming 12 balls.

Pour eggs into a shallow dish, and place flour in a shallow plate. Roll each ball in egg, and then dredge in flour.

Fry the boudin balls until golden, about 5 minutes. Remove from oil, drain on paper towels, and serve immediately.


Good Cooking, Good Eating and Good Living!!!


Oct 232017

This week, I am featuring Boudin as an ingredient. It works well as a stuffing for pork chops. It is also great as an appetizer. Here is a Boudin Egg Roll

2 cups Vegetable Oil

24 ounces Boudin, casing removed

1 (16 ounce) package Egg Roll Wrappers

Creole Mustard and Pepper Jelly for dipping

In a Dutch Oven or Deep Fryer, heat oil to 350 ℉. over medium-high heat.

Place 2 tablespoons boudin in center of each egg roll wrapper. Wrap from bottom up, and then fold the sides in and top down. Moisten the top of the wrap with water to make it stick together.

Fry until golden brown on all sides. Drain on paper towels and serve immediately with mustard and pepper jelly


Good Cooking, Good Eating, and Good Living!!!

Oct 192017

This recipe has multiple uses. It can be used to top dishes in a Florentine presentation. I can also be served with ships as a dip. Of course, it is great as a side with a perfectly cooked steak.

3 10 ounce bags Fresh Spinach

2 tablespoons Butter

2 tablespoons Flour

1 cup Milk

1/4 teaspoon Salt

Pinch Nutmeg

Generous pinch White Pepper

Pick the stems off the spinach, and wash it in enough changes of water that no dirt can be seen. Put the dripping-wet spinach into a saucepan over medium-low heat. Cover the pot and cook until the spinach has wilted completely (about 6 to 8 minutes). Remove the spinach and chop.

In the same saucepan, melt the butter and add the flour. Stir as if making a roux until the mixture becomes smooth. Do not brown.

Heat the milk until steaming. Whisk into the not-quite-roux to make what looks like mashed potatoes. Add the salt, nutmeg, pepper and spinach. Stir until completely blended.


Good Cooking, Good Eating and Good Living!!!


Oct 162017

New Orleans has a good collection of steakhouses. As important as the steaks are, there are classic side dishes that are found on the menus. This week, I am featuring 2 classic steakhouse side dish recipes.

4 large white Potatoes

1 stick Butter, in all

2 medium Onions, coarsely chopped

2 Green Onions, finely sliced

Salt & pepper to taste

Boil the potatoes for about 10 minutes or until a fork jabbed into the biggest potato slips out when you lift the potato out of the water. Rinse the potatoes in cool water to stop further cooking. Cut the potatoes into 1-inch cubes. Heat 1/2 stick of butter in a skillet over medium-high heat until it bubbles, and sauté the onions until they just begin to brown at the edges. Add the potatoes, the green onions, and the remaining butter to the pan and cook, without stirring, until the potatoes have browned on the bottom. Turn the potatoes over and brown the other side. Add salt and pepper to taste.


Good Cooking, Good Eating and Good Living!!!