Sep 122019

Pecans are an excellent coating for fried seafood. Here, shrimp are coated with a pecan mixture before they take a bath in hot oil.

24 large Shrimp, tail on and butterflied

2 1/2 cups Flour

2 tablespoons Creole Seasoning

2 large Eggs, beaten

1 cup Milk

1 cup ground or finely chopped Pecans

Preheat deef fryer to 375℉.

In a bowl or pan, blend the flour and Creole seasoning, In a second bowl or pan, combine the milk and eggs. In a third pan, take one cup of the seasoned flour and combine it with the pecans.

Fry a few shrimp at a time, so you don’t over crowd the basket. Dredge the shrimp in the seasoned flour, then dip into the egg wash, and finally dredge in the pecan flour. Fry until lightly browned. Drain on paper towels and serve with your favorite sauce.


Good Cooking, Good Eating and Good Living!!!

Sep 092019

What is the first thing you think of when someone says pecans? If you are like me, it’s pecan pie. This week, I am sharing with you two savory dishes using pecans.

1/2 pound finely grated sharp Cheddar Cheese, at room temperature

1 stick Butter

1 teaspoon Worcestershire Sauce

Cayenne Pepper to taste

1/4 teaspoon Salt

1 1/2 cups All-Purpose Flour

Hot Sauce, to taste

1 1/4 cups Pecan Halves

Preheat oven to 300℉.

Combine the cheese, butter, Worcestershire sauce, cayenne, salt and flour in a food processor or electric blender and pulse several tomes to blend. The mixture should be soft and smooth.

Form the mixture into small balls. about the size of a large pecan, and place on an ungreased nonstick cookie sheet. Flatten the balls with the tines of a fork and place a pecan half on each flat ball.

Bake until just lightly browned, 25 to 30 minutes. Remove from the oven and cool slightly before transferring to a wire rack for cooling. Once cooled, store them in between sheets of wax paper in an airtight container.


Good Cooking, Good Eating and Good Living!!!

Sep 052019

Here is a great variation to fried frog legs. Always try to use fresh herbs. If you must use dry, divide the amount by 3.

4 cups Peanut or Canola Oil for frying

12 pair of Louisiana Frog Legs, cut in half.

4 cups Flour

1 cup Buttermilk

Salt and Pepper to taste

Pour oil into a heavy-bottomed pot so that the oil is 2 inches deep. Bring the oil to 350℉ and hold at that temperature over medium flame.

While the oil is heating up, dry off the frog legs then season with salt and pepper. Coat the frog legs with the flour, then soak in buttermilk and coat again with flour.

When the oil is ready, place the frog legs in the oil in batches so as not to overcrowd the pan, and fry until golden brown. Place the legs on a paper towel just long enough to drain the excess oil and then place in a mixing bowl and coat generously with fine herbs butter.

Fine Herbs Butter

1 pound soft unsalted Butter

1 tablespoon chopped Parsley

1 teaspoon chopped Tarragon

1 teaspoon chopped Chervil

1 teaspoon chopped Chives

1/2 teaspoon minced Garlic

1/2 teaspoon cayenne Pepper

1 teaspoon Salt

Place all of the ingredients in a mixing bowl. Using a sturdy whip attachment or a paddle attachment, whip the butter until soft. Add the remaining ingredients and mix all ingredients thoroughly. Remove and store in an airtight container until needed. For extended holding this butter may be refrigerated or frozen.\\


Good Cooking, Good Eating and Good Living!!!

Sep 022019

Frog legs do not taste like chicken. They do have a mild flavor that easily adapts to the seasonings use to cook them. Since most frog legs are fried, they can be served with various sauces. This week, I am sharing two recipes from Louisiana chefs.

12 Louisiana Frog Legs

1 cup seasoned white Flour

1/4 pound melted Butter

2 tablespoons Extra-virgin Olive Oil

1/2 cup minced Bermuda or Red Onions

1/4 cup slivered Garlic

1 cup diced Creole Tomatoes

1 ounce dry White Wine

1 cup Chicken Stock

1/4 cup sliced Green Onions

Salt and Pepper, to taste

Louisiana Gold Pepper Sauce, to taste

In a 10-inch sauté pan, heat butter and olive oil over medium-high heat. Coat frog legs in seasoned flour, shaking off all excess. When butter is hot, sauté legs 2-3 minutes on each side. Add onions and garlic. Sauté 3 to 5 minutes or until vegetables are wilted.

Add tomatoes and cook 2 to 3 additional minutes. Deglaze with white wine, then add chicken stock. Bring to a rolling boil. Reduce to simmer and cook until frog legs are tender, 5 to 7 minutes. Sauce should be slightly thickened because of the flour in the skillet. Add green onions and season to taste using salt, pepper and Louisiana Gold Pepper Sauce. Additional stock my be needed to return to a sauce-like consistancy.


Good Cooking, Good Eating and Good Living!!!


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. 


Good Cooking, Good Eating and Good Living!!!

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!!!