Cole slaw, a summer staple that seems virtually impossible to make in a small portion. But I wouldn’t want to, not after all the work that goes into making it. (O.K. maybe not that much, I just hate the mess of shredding cabbage!) Not
Did you get your fill of Mexican food for Cinco De Mayo or are you still craving it? (or still celebrating it?) I seem to always be craving Mexican food, probably due in part to my love of cheese. My
Chinese take-out is something we get every once in a while, whether it is from a craving or from working a “way too late” day. The other day, for me, it was to satisfy a craving. I had a great
The boiler pots are rumbling here in Louisiana, either for boiled crawfish or for boiled shrimp. I haven’t had my boiled crawfish fix yet but it is coming soon. I’m sure there will be a leftover crawfish post…maybe…I’ll try to save some!
This past weekend, I had the pleasure of doing the Cooking Demo (Video live & uncut) at the Red Stick Farmers Market in Baton Rouge with Chef Celeste Gill. Since I was wearin’ green just a few days before for St.
Eating anywhere in Louisiana offers plenty of fried options. I think we fry just about anything here. Let’s face it, everything tastes good fried, even a fried Brussel sprout would be tasty…maybe! I try to eat healthy but that fried
It is that time of year again. Time for The Healthy Solutions Spice Blends 2016 Blogger Challenge. There are limited spots and I was happy to be accepted into the challenge once again. Upon entering, I had to choose a spice blend
Every night our dinner includes vegetables. I make it a point. Whether they are the premiere ingredient or showcased as a side. We love our veggies. In fact, I have a vegetable bowl that lives in my fridge. A bowl
It’s FALL y’all! That means football and gumbo here in Louisiana. While it would be better if it was a little cooler considering it is almost the first of October, Fall is a good enough reason to make a pot
Maque Choux, pronounced, “Mock Shoe”, is a classic Southern dish. The dish is said to arise from the Native Americans influence of the Acadians (Cajuns)–fresh corn and tomatoes turned into an entire meal. For me, Maque Choux is a sweet