Chicken is something that I could eat every day. There's so many different ways to cook it. How about two new ons this week? 1 cup...

One of the most used ingredient in my cooking is garlic. My brother once sent me a recipe calling for 1/2 clove of garlic. We both...

I love pasta. Here is a lightly sauced Linguine, showcasing Creole tomatoes and Crabmeat. 8 ounces dry linguine 1/4 cup butter 2...

It's that time of year again when Creole tomatoes are starting to show up. I want to share with you a couple of new recipes for these...

The final piece to the Holy Trinity is the bell pepper. They are abundant in the south. Since bell peppers originated in the Americas,...

If you're looking to cut down on red meat, here's a great Italian dish using crawfish. It's a good thing you can find crawfish tails...

Before the season ends, I thought I would share two more crawfish. This first one is great for a backyard cookout. 1 large red onion 1...

Celery is not an ingredient that is the main focus of a dish. Sure, you can stuff it with fillings for an appetizer or snack. It is an...

Every one has the favorite Shrimp Creole recipe. Here's the one form Oak Alley. 2 pounds headless jumbo shrimp 1/3 cup vegetable oil 1/2...

This week, we are taking a trip up the river to the most photographed plantation, Oak Alley. I will be sharing two of their shrimp...

The Holy Trinity of Louisiana cooking: Onions, Celery and Bell Pepper. It’s the base of most Creole and Cajun dishes. Over the next few...

I have yet to meet someone who doesn't like pizza. Here's a different spin on the Italian classic. Per Serving: 1 taco-sized flour...

A few weeks back, I posted a recipe Slow-Braised Leg of Lamb. This week, I want to share with you two recipes to use the leftover meat. 1...

Sweet and Salty! This is a flavor combination that most have grown up with. Cracker Jacks was a treat growing up. The sweetness of the...

Here is the quickly made jambalaya from the closed restaurant. I'm hoping this recipe makes it back when the new owners reopen. 12...

This week, I'm sharing a couple of jambalaya recipes from some Big names in New Orleans restaurants. Let's start off with Ralph Brennan....

Louisiana has had its share of famous chefs. Paul Prudhomme paved the way with teaching the ways of Cajun cooking. Fortunately, there is...

Risotto is like jambalaya as there are almost unlimited ingredients you can use in them. This one contains no meat. 6 tablespoons butter...

With a name like Centola, you know I have Italian blood running through me. This week, here are a couple of Italian inspired side dishes....

Strolling around the Farmer’s Market a few weeks ago, I was looking around for some inspiration. One of the items that caught my...