Sep 242018
 

Why take the time to make a salad if you are going to top it with a bottled salad dressing. This week, I will share with you two homemade salad dressings that will make you not buy another remade one.

2 cups mayonnaise

1 cup Onions, chopped

2 Hard Boiled Eggs, chopped

1/2 cup Green Onions, chopped

1/3 cup Dill Pickle Relish

1/4 cup Ketchup

2 tablespoons Lemon Juice

1 1/2 teaspoons Lea and Perrin’s Marinade for Chicken

1 teaspoon Chili Powder

Dash Hot Sauce

In the container of a blender, combine all ingredients and blend until smooth. Transfer to a bowl, cover and refrigerate up to 3 days.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 202018
 

I love to use boudin as a stuffing. From Pork Chops to Egg Roll Wrappers, boudin makes an excellent stuffing. And since it is already made, it is a simple stuffing to use.

2 Cornish Game Hens

Cajun Seasoning to taste

16 ounces Boudin, casings links

3 cups Potatoes, peeled and diced

2 cups Carrot, peeled and diced

1 small Onion, diced

1/2 cup Chicken Stock

1 large Roasting Bag

Preheat oven to 350℉.

Sprinkle hens with Creole Seasoning. Stuff hen cavities with boudin. In a large bowl, combine potatoes, carrots, celery, onion and chicken stock. Season to taste with Creole seasoning.

Place both hens in the roasting bag, and place bag in a roasting pan. Add vegetable mixture to the roasting bag. Close the end of the roasting bag, and cut 2 small holes in the top of bag.

Roast for 1 1/2 to 2 hours or until juices run clear when thigh is poked. Carefully remove from bag and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Sep 172018
 

One of the things I miss here in Arkansas is fresh boudin. I can find a few different brands that are frozen but none that are as good as fresh Louisiana boudin. This week, here are two recipes featuring that Cajun “Sausage”.

16 ounces Boudin, casings removed

1 Onion, diced

1 Egg

4 Hamburger Buns

Mayonnaise

Mustard

Pickles

In a medium bowl, mix boudin, onion and egg. Form into 4 patties. In a large skillet, brown patties on both sides over medium-high heat until cooked through. Serve on hamburger buns with mayonnaise, mustard and pickles or any other favorite hamburger toppings.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 132018
 

Here is a cross between a pecan log, cake and brownies. I hope you enjoy it.

1 (16.5 ounce) package of Yellow Cake Mix

1/2 cup Butter, melted

3 large Eggs, divided

1 cup dark Corn Syrup

1/4 cup Light Brown Sugar, firmly packed

1 Egg White

1 tablespoon Vanilla Extract

1 cup Pecans, chopped

Preheat oven to 350℉.

Line a 9×13-inch metal baking pan with parchment paper and spray with nonstick cooking spray.

In a medium bowl, combine cake mix, melted butter, and 1 egg. stirring until stiff dough forms. Press mixture evenly into prepared pan. Bake 15 minutes or until light brown.

IN a medium bowl, whisk together remaining 2 eggs, corn syrup, sugar, egg white, and vanilla until smooth. Stir in pecans, and pour over prepared crust. Bake until filling is set, approximately 20 minutes. Let cool completely in pan on a wire rack. Cut and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 102018
 

Pecans are starting to ripen and fall off of their trees. This week, here are a couple of recipes for those pecans. This first one is very addicting. You will eat them like popcorn.

2 cups Pecan Halves

1 tablespoon Sugar

1/2 teaspoon Granulated Garlic

1/2 teaspoon ground Cumin

1/4 teaspoon Salt

1/4 teaspoon ground Cinnamon

1/4 teaspoon Cayenne Oil

1 tablespoon Canola Oil

Preheat oven to 375℉.

On a rimmed baking sheet, place pecans n a single layer. Bake until lightly toasted, 5 to 7 minutes.

In a small bowl, combine sugar, garlic, cumin, salt, cinnamon, and cayenne. In a medium nonstick skillet over medium heat, heat the canola oil. Add pecans and stir to coat. Add seasoning mix, stirring until nuts are coated. Remove to a paper towel or sheet of parchment paper to cool.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 062018
 

Leah Chase is a master when it comes to gumbo.If you don’t agree, try this recipe. It will change your mind.

 

4 hard shelled Crabs, cleaned

1/2 pound boneless Veal Stew Meat

1/2 pound Chicken Gizzards

1/2 cup Vegetable Oil

4 tablespoons All-purpose Flour

1 cup Onions, chopped

1 quart Water

6 Chicken Wings, cut in half

1/2 pound Chicken Necks

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

1/2 pound Creole Hot Sausage

1/2 pound Smoked Sausage

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

1/2 tablespoon Paprika

1 teaspoon Salt

3 cloves Garlic, chopped fine

1/4 cup Parsley, chopped

1 teaspoon Ground Thyme

24 Oysters in their shell

1 tablespoon FilE powder

Place crabs, stew meat and gizzards in a 6-quatDutch oven set I=over medium heat. Cover and let the ingredients cook in the rendered fat and juices for 30 minutes.

Heat the oil in a separate skillet set over medium heat. Add the flour and stir constantly until a dark brown roux is achieved, about 15-20 minutes. Lower the heat, add the onions, and cook over low heat until the onions wilt about 10 minutes.

Add the onion mixture to the ingredients in the Dutch Oven. Slowly add the water, stirring constantly. Raise the heat to high and bring to a boil. Add the chicken wings, necks, ham, sausage, shrimp, paprika, salt, garlic, parsley and thyme> Let simmer for 30 minutes.

Add oysters and liquid and cook for 10 more minutes. Remove from heat. Add Filé Powdered stir well. Serve over rice.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 042018
 

If you are not sure who Leah Chase is, google her. The Queen of Creole Cooking is still going strong at 95 years young. This week, I will share two of her classic dishes.

1 pound Red Kidney Beans

2 quarts, plus 1 cup Water

1 large Onion, chopped

1/4 cup Vegetable Oil

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

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

1 cup Water

1 tablespoon Garlic, chopped

1 Bay Leaf

1 tablespoon Black Pepper

2 tablespoons Parsley, chopped

1 teaspoon dried Thyme

2tablespoons Salt

Pick thru the beans, removing all unwanted particles. Wash beans and place beans in a 5-quart Dutch oven with 2 quarts & 1 cup of water. Set the Dutch oven over high heat. Add onions and bring to a boil.

Reduce heat to low nd let beans boil slowly for 1 hour. When the beans are soft, stir well, mashing some against the side of the pot.

Heat the oil in frying pan set over medium-high heat. Add the ham and sausage and sauté for 5 minutes or until the fat starts to render.

Add the sausage, ham and oil to beans. Deglaze the pan with the remaining cut of water, then pour the liquid into the beans. Add the garlic, bay leaf, pepper, parsley, thyme and salt. Let simmer for 30 minutes.Beans should be nice and creamy.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Aug 292018
 

Quesadillas are a quick versatile dish. Usually, it is cheese (and sometimes meats) in a tortilla and cooked. Here is a little Creole twist on this classic.

1/2 pound Lump Crabmeat

8 ounces Goat Cheese

1 tablespoon Olive Oil

1 tablespoon fresh Cilantro, chopped

2 teaspoons Green Onions, finely minced

1/2 teaspoon Garlic,minced

1/2 teaspoon ground Cumin

1/2 teaspoon Chili Powder

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

4 teaspoons Butter, room temperature

8 small Corn Tortillas

Mix crabmeat and the next 9 ingredients until throughly blended. Spread butter on one side of each tortilla. Spread 1/4 of the crabmeat mixture on unbuttered side of 4 tortillas. Top with remaining tortillas, butter side up.

In a large nonstick skillet or griddle over medium heat, cook quesadillas, turning as needed, until golden brown on both sides, 3 to 4 minutes. Serve warm with guacamole and pico de gallo.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Aug 272018
 

Here in Arkansas, it seems like there is a Mexican restaurant on every corner. So this week, I thought I would share some Cajun-Mexican fusion dishes.

1/2 pound Crawfish Tails

1 tablespoon Creole Seasoning

1 tablespoon plus 2 teaspoons Olive Oil, divided

1/3 cup Green Onions, chopped

2 teaspoons Garlic, minced

12 large fresh Poblano Chilies

2 large ears of Corn, shucked

1/2 teaspoon Salt

6 ounces Cheddar Cheese, grated

6 ounces Goat Cheese, crumbled

Preheat a grill to 350℉. Season crawfish tails with Creole seasoning. In a heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium-high heat. Add Green Onions and garlic, and sauté 1 minute. Add crawfish tails and sauté for 2 minutes. Remove from heat.

Grill (or broil in oven) poblanos until blackened on all sides. Seal chillies in a plastic or paper bag, and let stand 10 minutes. Remove blackened skin. split chiles( leaving stem end intact), and remove seeds.

Rub ear ear of corn with1 teaspoon olive oil, and sprinkle with salt. Grill corn until cooked through, about 8 to 12 minutes. When cool enough to handle, cut kernels off the cob.

Combine corn, crawfish mixture, and cheeses, and season to taste with creole seasoning. Form mixture into 12 equal portions and gently stuff into chiles, pressing to close.

Place stuffed poblanos on hot grill and cook, turning occasionally, until the cheese is just melted, about 3 minutes ( or heat in a 350℉ oven until the cheese melts). Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Aug 232018
 

Here is a recipe from my hopefully soon to be published second cookbook.

Stuffed mushrooms are on of my wife’s favorite appetizers. Most mushrooms are stuffed with a seafood mixture. However, Andouille makes a great stuffing for mushrooms. These are great with a touch of Hollandaise sauce on top.

1- 8 ounce package Mushrooms

1 teaspoon Olive Oil

1/4 cup Celery, finely chopped

1/4 cup Onion, finely chopped

1 clove Garlic, minced

1/4 teaspoon dried Thyme

1/2 teaspoon dried Oregano

1/4 teaspoon Creole Seasoning

1 Andouille Sausage link, finely chopped

2 tablespoons White Cheddar Cheese, shredded

3 tablespoons Italian Style Breadcrumbs

1 tablespoon Parmesan Cheese, grated

2 tablespoons Butter, melted

Preheat oven to 400 ℉. Spray baking sheet with non-stick spray and set aside. Wash mushrooms. Remove stems from each mushroom; set caps aside. Heat oil in a large skillet over medium heat. Add celery, onions and garlic. Chop Mushroom stems and add to veggies. Season veggies with thyme, oregano and Creole seasoning; stir. Cook veggies for 6-8 minutes or just until tender. Add sausage and continue to cook another 5 minutes. Remove skillet from the stove. Place sausage and veggies in the bowl of a food processor and pulse until mixture resembles crumbs. Fill each mushroom cap with a generous spoonful of stuffing. In a separate bowl, combine breadcrumbs and Parmesan cheese. Pour melted butter over breadcrumb mixture and stir to coat. Top each with shredded Cheddar cheese. Sprinkle breadcrumbs over each cap. Place mushrooms on prepared baking sheet. Bake mushrooms for 10-12 minutes, or until mushrooms are tender and breadcrumbs are golden brown.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!