Jun 212018

Here is a take on the traditional sweet calas. The addition of the protein of your choice makes this a great traditional New Orleans appetizer.

2 cups Cooked Rice

6 tablespoons Flour

2 teaspoons Baking Powder

1/4 teaspoon Salt

Chopped Shrimp, Crabmeat, Tasso or Andouille, to taste

3 to 4 Green Onions, thinly sliced

Pinch of Parsley and Thyme

Creole Seasoning to taste

Hot Sauce, to taste

2 Eggs

Preheat deep fryer to 360℉.

Keep rice mixture cool (below 70℉) or it might not hold together when frying. Mix rice, dry ingredients and whichever meat you choose to use together in a bowl. Add eggs and mix thoroughly. Drop by tight spoonfuls into fryer and fry until brown. Drain on paper towels and serve while hot. Use your favorite dipping sauce for an added flavor burst.


Good Cooking, Good Eating and Good Living!!!


Jun 182018

Calas is a beignet made with rice as a filling usually served for breakfast. Often found in the early French Quarter, it started to almost fall off of menus after World War 2. However, there seems to be a rebirth. So this week, I am sharing 2 Calas recipes, one traditional and one savory.

2 cups Cooked Rice

6 tablespoons Flour

3 tablespoons Sugar

2 teaspoons Baking Powder

1/4 teaspoon Salt

1/4 teaspoon Vanilla

Nutmeg, to taste

2 Eggs

Powdered Sugar, for topping

Preheat deep fryer to 360℉.

Keep rice mixture cool (below 70℉) or it might not hold together when frying. Mix rice and dry ingredients together in a bowl. Add vanilla and nutmeg. Add eggs and mix thoroughly. Drop by spoonfuls into fryer and fry until brown. Remove and drain on paper. While hot, sprinkle powdered sugar and serve.


Good Cooking, Good Eating and Good Living!!!

Jun 142018

This is an example of a burger called a Juicy Lucy. Originally in Minneapolis, someone put cheese in between two patties instead of on top of the patty. This burger takes the Juicy Lucy more upscale with the inclusion of Blue Cheese.

2 pounds lean Ground Beef

1/2 pound lean Ground Pork

1 tablespoon chopped fresh Chives

Salt and Black Pepper, to taste

2 tablespoons Soy Sauce

1 tablespoon Olive Oil

4 to 6 tablespoons crumbled Blue Cheese

4 to 6 Toasted Buns

Combine the beef, pork, chives, salt, pepper, soy sauce and olive oil in a large mixing bowl and mix well. Shape the mixture into patties. Then, make a pocket in the center of each patty and fill each with a tablespoon of blue cheese. Close the pocket by pinching the meat together. Grill for 5 to 6 minutes on each side; or until all pink disappears. Serve on toasted buns with whatever condiments strike your fancy.


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Jun 112018

We are now into the Summer grilling months.  One category of foods I have not entered were Hamburgers. I figured that everyone knows how to make burgers. I came across a couple of different hamburgers from Marcelle Beinvenu. So this week, I will feature two of them here.

1 pound lean Ground Beef

1 pound lean Ground Lamb

1/2 pound Ground Veal

2 tablespoons Soy Sauce

Salt & Black Pepper to taste

2 medium-size, ripe Haas Avocados, peeled, pitted and mashed

1 tablespoon fresh Lime Juice

1 tablespoon finely chopped Cilantro

Hot Sauce to taste

4 to 6 Toasted Buns

In a large mixing bowl, combine the ground meats, soy sauce, salt and pepper. Mix well and shape into patties. Grill (or broil) for 5 to 6 minutes on each side, or until all the pink disappears.

In a small bowl, combine the avocados, lime juice, cilantro and hot sauce, and season well with salt and pepper. Mix well.

Spread the avocado mixture on the buns and place a hamburger patty on top. Dress with grilled onions, tomatoes, herbs or lettuce.


Good Cooking, Good Eating and Good Living!!!

Jun 072018

You can find this item on numerous menus. Most of the time, they are using a premed item that they are just dropping into the fryer. here is a homemade version this will outshine the frozen ones.

8 ounces Cream Cheese, softened

3 cloves Garlic, minced

2 teaspoons Creole Seasoning

12 Jalapeños, halved lengthwise and cored

12 slices thin cut Bacon, halved crosswise

Preheat oven to 350℉.

Combine first 3 ingredients in a medium bowl, stirring until softened and thin. Stuff about 1 tablespoon cream cheese mixture into each jalapeño half. Place each jalapeño on top of a slice of bacon and wrap the bacon fully around the pepper. Repeat with remaining peppers.

Bake for 35 minutes on a rimmed baking sheet. Increase heat to broil and cook until bacon crisps, about 5 minutes.


Good Cooking, Good Eating and Good Living!!!

Jun 042018

This week, I am featuring recipes with peppers. Peppers figure prominently in Louisiana cooking. Here is a take on a pepper more often found in Mexican cooking, the Poblano.

4 large Poblano Peppers

1 pound Andouille, casing removed, diced

1 cup Rice

2 cups Chicken Stock

4 Green Onions, white parts only, sliced thinly

2 cups Onion, finely chopped

2 cloves Garlic, minced

4 Thyme sprigs

2 tablespoons  Olive Oil

1 cup Dry White Wine

4 cups Kale, chopped

1 cup Tomatoes, finely chopped

1/2 teaspoon Creole Seasoning

Preheat oven to 350℉.

Carefully remove the top of each pepper and remove seeds and pulp. Set aside on a lightly greased baking sheet. Sauté andouille until just cooked. Drain any excess fat, and leave sausage in pan. Bring rice and stock to a boil in a medium saucepan. Lower heat and simmer, covered, until slightly crunchy, about 30 minutes, and stir in green onions.(Do not overcook, as the rice will still be baker later.)

In a large pan, sauté onion, garlic, and thyme sprigs in olive oil until onions are softened, about 7 minutes. Add white wine and cook until liquid begins to evaporate, about 3 minutes. Add kale and tomatoes and cook over high heat until all liquid has evaporated. Remove thyme sprigs and mix into the sausage mixture. Add 1 1/2 cups cooked rice and Creole seasoning to the sausage mixture and str to combine. Stuff each pepper with as much filling as possible, pressing down after each spoonful. Bake stuffed peppers for 35 minutes.


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May 312018

There are many of versions of this dish, most of which contain no meat. However, Pasta Primavera is not necessarily a vegetarian dish. Primavera is Italian of in the style of springtime. If you wish a vegetarian version of the following recipe, just omit the ham.

1 medium Onion, cut into thin strips

4 tablespoons Oil

1/8 pound Mushrooms, cut into thin strips

1 medium Carrot, cut into thin strips

1 stalk Celery, cut into thin strips

2 fresh Basil leaves, cut into thin strips

3 small ripe Tomatoes, cut into thin strips

3/4 cup frozen Peas, thawed

2 sliced cooked Ham, cut into thin strips

Creole Seasoning to taste

1 pound Spaghetti, cooked al dente

3/4 cup Parmesan Cheese

In a large skillet over low heat, allow onion to soften but not brown. Add mushrooms and cook for 2 minutes. Add the carrot, celery, basil and tomatoes and cook for 1 minute. Add the peas, ham and Creole seasoning and simmer slowly for 15 minutes. Pour sauce over spaghetti, add Parmesan cheese, mix well and serve.


Good Cooking, Good Eating and Good Living!!!

May 282018

This week, I would like to share with you two pasta dishes. Today’s is a twist on the classic Shrimp Scampi. It is a good as the original.

1 pound Crawfish Tails

Creole Seasoning

1/3 cup Butter

4 tablespoons Garlic, minced

1/4 cup Green Onions

1/4 cup Seafood Stock

2 tablespoons Lemon Juice

2 tablespoons fresh Parsley, chopped

8 ounces cooked Pasta, cooked al dente

Coat crawfish tails with Creole Seasoning. Heat butter in a large skillet over medium heat. Cook garlic for 1 to 2 minutes or until softened but not browned. Add all remaining ingredients except the parsley. Cook for 3 to 4 minutes. Stir in parsley and serve over pasta.


Good Cooking, Good Eating and Good Living!!!

May 242018

Cheesecake is one of my favorite desserts. Here is one with Blueberries, which re excellent this time of year.

Pecan Crust:

1 1/2 cups finely ground Pecans

1/4 cup Sugar

3 tablespoons Butter, softened

1 tablespoon Flour

Blueberry Cream Filling:

3 (8 ounce) packages Cream Cheese, softened

1 1/4 cups Sugar

3 tablespoons Flour

1/2 teaspoon Salt

4 large Eggs

8 ounces Sour Cream

1 teaspoon Vanilla Extract

1 teaspoon grated Lemon Rind

1 1/2 cups Fresh Blueberries (you can use frozen if fresh are not available)


1 cup Whipping Cream

2 teaspoons Sugar

2 tablespoons Sour Cream

Preheat oven to 300℉.

Combine all crust ingredients in a small bowl. Lightly grease a 9-inch springform pan. Press crust mixture into bottom and 1 1/2 inches up the sides of the pan. Set aside.

Beat cream cheese with an electric mixer until smooth. In a separate bowl, combine sugar, flour and salt. Add to cream cheese and beat well, until blended. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon rind, beating just until well blended. Pour mixture into prepared pan. Bake for 70 minutes or until the center is firm. Turn off oven. Let cheesecake stand in oven, with the door partially open, for about 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill for at least 8 hours.

Before serving, beat whipping cream at high speed until foamy; gradually add sugar and continue beating until stiff peaks form. Fold in sour cream. Spread over cheesecake. If you wish, you can top with more berries for a garnish.


Good Cooking, Good Eating and Good Living!!!

May 212018

Time to indulge your sweet tooth. This week, I am sharing two desserts that are sure to please.

This first one shows you how to make a wonderful caramel easily.

2 (14 ounce) cans sweetened Condensed Milk

1 (9-inch) Deep-Dish Pie Shell

1 (8 ounce) container Whipped Topping

Chocolate Curls and Chopped Pecans for toppings (optional)

In a large pot, place unopened cans of condensed milk, and add enough water to completely cover the cans. Bring to a boil over high heat, then reduce to a smiler. Simmer for 3 hours, adding water as necessary to keep cans covered. Meanwhile, bake pie shell according to directions; set aside to cool. Carefully remove the cans from water and set aside until cool enough to handle. Open cans and pour caramel into pie crust. Chill for 1 hour or overnight. Before serving, spread topping over filling and top with garnishes.


Good Cooking, Good eating and Good Living!!!