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.


Good Cooking, Good Eating and Good Living!!!

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!!!

May 172018

Here is a real quick side dish for any meal. This is especially great for an outdoor meal.

3 cups Dry Pasta

1 package frozen Mixed Vegetables

1/2 cup finely chopped Celery

1 cup Mayonnaise or Sour Cream

Louisiana Hot Sauce, Creole Seasoning, Salt and Pepper, to taste

Cook pasta according to package directions, then drain well and let cool. Do the same with the vegetables. When both are cool, add celery, mayonnaise or sour cream and season to taste with hot sauce, creole seasoning, salt and pepper. If you want to include meat in here, add cooked diced ham, cooked diced chicken or cooked shrimp.


Good Cooking, Good Eating and Good Living!!!

May 142018

These days, families always seem to be on the run. Instead of grabbing something to eat out, this week I am featuring a couple of quick and easy dishes for a at home meal.

4 boneless, skinless chicken breast

1 tablespoon Butter

1 small Onion, sliced thin

1 small Bell Pepper, cut into strips

Creole Seasoning to taste

Melt butter in a large skillet over medium heat. Add chicken, onion and bell pepper and sauté until golden brown. Check to make sure the chicken is cook through. You may have to move the vegetables around as you cook, to be sure they don’t overcook. Season with Creole seasoning or and other combination of seasonings.


Good Cooking, Good Eating and Good Living!!!

May 102018

Here is a very different way to prepare soft-shell crabs. Most people will fry or sauté them. This recipe adds plenty of flavor to the soft-shell.

8 Softshell Crabs

16 wedges Swiss Cheese

1 egg, beaten

1 teaspoon Thyme

1 teaspoon celery Salt

1 cup Breadcrumbs

1 tablespoon Garlic Chives, thinly sliced

8 ounces Tomato sauce

8 sprigs Parsley

Preheat oven to 350℉.

Clean crabs as needed (see blog post 7/5/2011 for instructions). Place crabs in  cool running water to rinse. Dry crabs, then gently lift up the “apron” on each crab and place a wedge of cheese on each side. Dip each crab into beaten egg then transfer to a plate and season with thyme and celery salt. Place seasoned crab onto breadcrumbs and cover top of crabs with breadcrumbs. Lay them side-by-side in a greased baking dish and sprinkle garlic chives evenly on top. Pour tomato sauce over all. Bake for 40 minutes. Place two crabs on a plate with a sprig of parsley.


Good Cooking, Good Eating and Good Living!!!


May 072018

Softshell crabs have started to hit the streets in New Orleans. This week, I will share with you different ways to prepare these delicacies.

8 Softshell Crabs

3 tablespoons Butter, melted

3 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Salt

1 teaspoon Granulated Garlic

1 cup Flour

Preheat broiler. Clean soft-shell crabs as necessary(see my post from 7/5/2011 on cleaning soft shells). Combine melted butter, olive oil, lemon juice, salt and granulated garlic together, and dip each crab into this seasoned mixture. Allow excess liquid to drip away. Lightly press crabs into flour. Broil under medium heat for 8 to 10 minutes, turning each crab once and basting with the remaining butter mixture, until crabs are golden brown. Serve with your favorite accompaniments.


Good Cooking, Good Eating and Good Living!!!