I have enjoyed sharing, the foods that I, love with all of you. I hope that you have found something that will make you head straight to the kitchen, grab an apron and go to work. Grabbing an item from “the Dough Bowl” to whip up a recipe, has been enjoyable. Preparing fresh food and using whole foods requires more effort than opening a box. The results and rewards are so worth it.
Working Mom’s Chicken Enchilada’s
My Mom used to make Chicken Enchiladas for us when I was at home. She taught me how to make them a long time ago. I have made so many times that I have not used a recipe in years. I have created this version of her recipe but added a couple of changes here and there.
Thanks Mom!
Chocolate Mint Cake Pops
September 30th is a special day for me. A major life changing event occurred on that day and my life as I knew it, was over. My daughter Ashley was born and changed my world forever. Becoming a Mother changes you in ways that you would not imagine. It opens your heart and your perspective reflects a different world.
Simply Zin Tomato Garlic Sauce
In Louisiana, Justin Wilson was a fixture that we all knew about growing up. He was funny, ‘way Cajun’ and had a cooking show on PBS. It was probably my first connection with a “cooking show”. Justin would pour in wine, to the meal that he was cooking. Then, he would pour himself a bit, then maybe a bit more. He was famous for his humor and love of Cajun culture. “I GARONTEE!”
Updated 100 year old Oatmeal Cookie Recipe
This week I received my confirmation from University of South Alabama Archaeology Department that the archaeology dig would occur on Saturday. Mother Nature was cooperating. Months ago, I had signed up as a volunteer to aid USA during their active archaeological project at Old St. Stephens on the Globe Hotel circa 1815-1822.
Continue reading “Updated 100 year old Oatmeal Cookie Recipe”
If a Hungarian Goulash married a Gumbo
Waste Not Want Not Series
Leftover: (3) Grilled Pork Short Ribs
Fall is here! It says so on my calendar. Not that I noticed today, in the 89 degree weather. Time for all the pumpkins to come out. Mums to be placed all about the porch or veranda. Time to spruce up the porch and outdoor area after a long hot summer. It is time to get serious and start enjoying our porches.
Summer Rebellion Watermelon Martini’s
Tomorrow it is official, summer is over. The Fall equinox has arrived to mark the end of Summer. Oh no! Say it isn’t so. I am not ready. I want to paddle board. I want to hang out at the beach. Dip my toes in the water and lay on the beach with friends. Listening to the waves roll in, talking and laughing with friends. An icy beer in my hand.
Peeps and Dirty Rice Quiche
Waste Not Want Not Series
Leftover Item: Dirty Rice
After a couple of days of cooking for company, I was running through the staples at the farm house. My ever faithful peeps, always keep me and mine in the prettiest eggs. Farm fresh eggs are the best. It is a good staple to keep on hand whether you have chicks or not.
A quiche or egg pie is a simple breakfast or brunch item to serve. They are great to cook when you have the ingredients and time on your hands. With 1 cup of dirty rice left over and basic ingredients, this pie is a breeze.
Cook pie, cool and then wrap properly and place in the freezer. If your house is like mine, you have house guests coming and going. It helps to have a couple of items in the freezer. Especially as we head into a busy time of year.
Shout out to Alexa for Mumford & Sons.
Dirty Rice Quiche
Serves 6
1 Pie Shell, room temperature
1 cup Dirty Rice*
3/4 cup parmesan cheese (use cheddar, Monterey jack, gouda etc)
2 Tablespoons Green Peppers, chopped
2 Tablespoons Onion, chopped
1/8 teaspoon kosher salt
7 eggs, beaten
Sprinkle cayenne
Preheat oven to 350 degrees. In a glass pie dish, unroll pie shell and place in middle. Center shell as needed. With fingertips press down on crust in dish. Using your fingertips, pinch the dough and press down on the side to form crust edge. Using a fork, place many holes into the sides and bottom of crust.
Evenly place dirty rice on bottom. Sprinkle grated cheese, green peppers and onions. Add salt to beaten eggs and stir well. Pour over the layered pie ingredients. A fork may be used to level the eggs. Sprinkle on top with cayenne. Bake for 30-35 minutes until golden. Allow to rest for a couple of minutes before cutting and serving.
Lagniappe: Serve with a heated salsa on the side. Sprinkle green onions for extra color and flavor.
Lunch Suggestion: Serve with a small salad and its an easy hot meal.
*Dirty rice is a Cajun and Creole dish. Typically white rice cooked with the trinity, chicken livers and heavy on the spice. Due to the lack of fondness for liver, it is usually replaced with ground beef or pork.
Waste Not Want Not
This was an expression that was drilled into our heads from my Mother and Grandmother Theda Faye. It is an expression that I can’t imagine that I would ever forget. It has served me well over the years. I am grateful for the lesson that I was taught, to value money and preserve.
In this category on my site, I want to cover the question that we all may ask. How may I use these leftovers? I find it easier sometimes to re-purpose items than to try eating or serving again to “the man”.
Hauntingly Delicious Shrimp Dip
In my childhood, I was surrounded by great food choices in New Orleans. Not that my parents allowed us to choose. Nor will we discuss the “juicing” phase that my parents forced us to participate in during the 70’s. My mom went through an entire health craze long before it was popular.
Our snack choices were apple, banana, plum or grapes. No bunny white bread at our house. No sodas. No fun cereal with prizes. Life was hard.