On Thursday this week, I will post my 800th recipe. Trying to think of recipes to showcase the week, I turned to my first place of...

Labor Day is the unofficial last day of Summer. For many across the country, school starts on the Tuesday after Labor Day. Labor Day, the...

Hopefully the last cold spell has left us. Time to crank up the grills with this shrimp entree. 2 pounds Louisiana Shrimp (21-25 count)...

With Tuesday being Mardi Gras, I thought I would share a couple of dishes that are meatless in preparation for Lent. The first is a bread...

Summertime is when most people take vacations. One of my favorite vacation destinations is Key West. You can not think of Key West...

Here is another classic dish from The Godfather of Fried Chicken, Austin Leslie. 1/4 cup Bacon Drippings or Oil 1/4 cup All-Purpose Flour...

Since February is Black History month, I thought I would feature two recipes from one of the most well known creator of “Creole Soul”...

First things first, frog legs taste like a cross between chicken and fish. Their mild flavor has people believing that they taste like...

Here is the recipe for an iconic southern dish with a Louisiana twist, Chicken and Dumplings. See my previous post for the Dumpling...

This week, I am sharing with you a Louisiana version of the southern classic, Chicken and Dumplings. These recipes are based on chef Paul...

I feel that chicken often gets a bum rap. It is an inexpensive meat and many often turn to chicken to stretch their budget. It is easy to...

Most Primavera’s you find these days are served over pasta. Of course, Frank often bucked conventionalism. This dish is served over rice....

Last week, I featured Marcelle Bienvenu. The week, I am featuring 2 shrimp dishes from Frank Davis. The Sauce 1 cup plain low fat Yogurt...

When I first arrived in Searcy, one of the first places my sister-in-law took us to eat was an all you can eat Catfish Buffett. Catfish...

Here is an excellent bread to serve with any meal. Don’t confuse it with Garlic Bread. There are more flavors here than just a hint of...

This week, I am sharing 2 recipes for the queen of Cajun cooking, Marcelle Bienvenu. Both of these side dishes are great accompaniments...

Pasta is a dish that is often introduced early in our childhood. The softness of the pasta makes it a great meal for a child who is...

I find that using potato flakes to coat the oysters adds another layer of texture and flavor to regular fried oysters. You can use...

We are right in the middle of oyster season. I can never get enough of them and am always looking for new ways to cook them. This week, I...

Blackberries are a great summertime treat. Growing up, my grandmother had a blackberry bush in her yard. Every summer, I spent time...