I am not the biggest vegetable eater. That doesn’t stop me from looking for good vegetable recipes. I was going over my list and noticed a vegetable that I haven’t written about. Today is a great day to remedy this. When you see a cauliflower in the store, the first thing you notice is the white large rounded “head”. These recipes call for the cauliflower to be broken into florets. You can buy the cauliflower already broken down into these small morsels. I have two recipes to

I am not a fan of winter. Being from the deep south, I am not a cold weather person. There are, however, a few things I look forward to during winter. Christmas is my favorite holiday. When it comes to food, oysters reach their peak during the cold winter months. Today, I want to share with you a couple of recipes featuring my favorite bivalve. The first is a sandwich, Fried Oyster BLT. The second one is considered a fancy appetizer, Baked Oysters with Andouille Cream. So, af

My sweet tooth has been showing lately. I know everyone wants to cut back at the beginning of the year. For those of you who like to indulge in sweet treats, I have a couple for you. Today I am featuring a couple of sweet treats. First is a ball full of tasty cake, Buttermilk Drops. Second is a twist on a traditional cookie, Mardi Gras Snickerdoodles. Both of these are great for after dinner or anytime snacks. So, gather up your ingredients, and Let’s head to the kitchen! But

Holidays are normally filled with sweets. Whether it is cookies, cakes, pies or candy, the sweet tooth demands attention during the season. Fudge has its origins in the United States during the 19th century. There are many regional variations throughout the country. Today, I want to share with you two different types of fudge, along with a dessert using fudge. Our first variation is a Basic Fudge Recipe. The second is another favorite fudge flavor, Peanut Butter Fudge. Lastly

Pecans are the king of nuts in the South. The locally native tree is cultivated primarily for the seeds that they produce. Of course, the wood from the tree is often used in smokers to bring distinct flavor to meats. There are many uses for pecans. Today, I want to share with you three recipes. The first uses the nut as a highlight, Mashed Sweet Potatoes with Pecan Topping. The second and third are traditional desserts, Pecan Pralines and Classic Pecan Pie. So gather up your

You all know my love for comfort food. These traditional dishes bring back warm memories, as well as warm feelings in your belly. As we go deeper into winter, these warming dishes keep coming to the forefront of my menu choices. Today, I want to talk about a dish that came from England with the settlers of the New World; Pot Pie. This entire meal in one dish is a wonder to behold. I want to share two different recipes. First is a Leftover Turkey Pot Pie, which is perfect for

It’s the time of year for parties. I know that means different things to different people. Naturally, my thoughts always turn to food. I’m always on the lookout for some new bite-sized finger foods. Today, I have found a couple of sweets that are perfect for any holiday party. The first is Orange-Ginger Cheesecake Bars. They have a great balance of sweet and savory. The second can be used for breakfast or dessert, Mini Chocolate Danish. So gather up your ingredients, and Let’

There are many people who are immediately recognized by their first name. Elvis and Cher are two that quickly come to mind. When it comes to the kitchen, one of the most famous one name chefs made his mark in the city of New Orleans, Emeril. Emeril Lagasse started his rise to fame at Commander’s Palace before he went on to open his restaurant empire. Not only did he redefine New Orleans cooking, he was also very proud of his heritage growing up in Fall River Massachusetts. To

I can smell the Thanksgiving feast being cooked already. This is my most traditional holiday. Last year, my wife and I changed things up. Instead of spending the day with her family, we took a trip to spend Thanksgiving with my cousin and her family in Denton, Texas. Thus, a new tradition was started. Today, I want to share with you two new recipes for the centerpiece for your holiday table. The first is the grand bird itself, Cajun Spiced Turkey. The second is from the other

Some people think that the only times to eat soup is when it’s cold or when you’re sick. I am not in that group. Soup is welcomed at my dinner table year-round. Though, there are some soups that lend themselves to colder weather. Which brings me to today’s recipes. Cream based soups, in my opinion, are better eaten when there’s a chill in the air. The comfort food feeling of the cream warms your body with every spoonful. Today, I’m sharing two cream-based soups, Cream of Mush

While turkey may be the star of the Thanksgiving table, the sides are more than just a supporting cast. To me, they make the meal. Every year, I try to bring at least one new side to the table. Instead of creating a new dish, I thought, this year, I would turn back the page and find a couple of classics. With this in mind, I present to you two classic sides that are perfect for the holiday table. The first is Spinach Madeline, a creamy spinach casserole. The second focuses on

The holidays will be here before you know it. For many, it is prime cooking time. While there are always traditional dishes that show up every year, I am always looking for new preparations of holiday staples. Sweet potatoes are always on our holiday menus. It makes a great side to accompany the large roast of the season. Today, I want to share two dishes featuring roasted sweet potatoes. First is Roasted Sweet Potatoes and Arugula Salad, a very different way to serve the roo

As much as I like to create new dishes, there’s always room for the classics. Many of my recipes are rooted in the dishes I ate as a child from my mother’s kitchen. No where is that better seen than when it comes to the last course of the meal. I’m not one who has the patience to bake from scratch without a proven recipe. With that in mind, today I want to share with you a couple of classic cakes. Both have been around longer than I have. The first became popular after the Do

here are two schools of cornbread, sweet and non-sweet. My wife is firmly in the first group. For the holidays, she always ask me to make chicken cornbread dressing made with sweet cornbread. It is one of her favorite dishes. There is a lot to be said about non-sweet cornbread. I find that it lends itself to different recipes than sweet cornbread doesn’t. With that in mind, today I want to share with you two different cornbread recipes. The first one makes individual muffins,

Sauces are a great way to elevate a main dish. Some restaurants employee a saucier, who is responsible for making sauces and stocks. Given the opportunity, I will always prepare a sauce for my meals. We don’t always have the time to make a sauce. Today, I want to share a way to remedy that. One does not think of a slow cooked as a way to make sauces. They are a great way to bring the depth of flavor that good sauces contain. I am sharing two different ones. The first is a lig

It is often said that people eat with their eyes. The first view of the dish you are about to eat can definitely raise your anticipation of it’s flavor. With the advent of Instagram, people are constantly posting pictures of their meals. Many people have taken food photography to another level. You must first start with a dish that is worthy of posting. Today, I want to share with you a recipe that not only photographs well, but it is also delicious to the last bite. The visi

Arkansas is the country’s largest rice producing state in the nation. Louisiana is also in the top three. One of my favorite dishes to cook (and eat) is jambalaya. There are many other ways to bring rice to the table. With that thought in mind, I want to share with you a couple of dishes including this wonderful grain. The first contains seafood, Cajun Shrimp and Rice. The second one is paired with a different protein, Smothered Pork Chops and Rice. Both would be a highlight

One of my favorite cities to visit is San Francisco. My first impression was standing at the cable car turnaround on Market street. I was mesmerized watching the car climb up the hills of Powell St., disappearing as they started their journey towards the bay. Once we reached the bay, my thoughts turned to food. One of the local dishes was a soup/stew called Cioppino. This delicacy was created by Italian immigrant fishermen in the city. It is said that fisherman who weren’t su

Every year around Labor Day, an annual tradition takes place, the start of Football season. Whether it’s the bright Friday night lights of high school football, college game day on Saturday, or professional football on Sunday, the excitement fills the air with hope for a championship season. What makes things even more exciting is gathering with friends to watch these games. Of course, you need some good food for your viewing pleasure. I have assembled two recipes that are gr

Brisket is one of the stars of the smoker. It is my preferred smoked meat. It is not something that I cook often due to the length of time required to smoke it. I do love to eat it. It is always my first choice when I visit a BBQ restaurant. With a taste for brisket on my mind, I started searching for non-smoked ways to cook one. What follows is two different ways to cook a brisket. The first is to boil it, Boiled Brisket of Beef. The second one gives you some smoked flavor,