Fresh Blackberry Custard Tart

I purchased some fresh blackberries by mistake last week. I love the flavor of blackberries so I browsed through my recipe files to find a way use the berries. After a long search, I ended up combining several recipes–a sweet pie crust with a custard and fruit filling. Now it is a delicious blackberry custard tart.  Continue reading

Jeanne’s Chicken Thighs Stuffed with Matzo and Fresh Vegetable Kugel

Jeanne’s Stuffed Chicken Thighs is a time-honored family holiday tradition for Passover from my mother-in-law. In this household, the Passover meal is celebrated each spring with a large formal family meal and recounting of the story of the Exodus of Israelites from Egypt and their life of slavery and on to freedom.  The evening meal wouldn’t be the same without Stuffed Chicken Thighs.I asked my mother-in-law for the recipe for my blog. Although I’d eaten this dish many times, I had never actually watched the preparation and was surprised at the ingredients. The chicken thighs are stuffed with kugel made from a wonderful combination of fresh, aromatic vegetables, eggs and matzo. The chicken thighs are delicious; this dish is good any time of the year. Continue reading

Crawfish Étouffée – Simple Shortcut

Here is one of my favorite crawfish recipes–Crawfish Étouffée. This is a very popular dish in Louisiana, especially in the spring when crawfish are plentiful. My version is simple to make and it is as good as you will find in any restaurant. Étouffée is a Cajun dish; a thick stew. Crawfish or seafood are smothered with vegetables on the stove in a thick sauce and then served over rice as a main dish. I use a recipe that takes a shortcut to make this a fail-proof dish.

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Marie’s Crawfish Tarts

Springtime in Louisiana means that it’s time for crawfish. These crustaceans live in the swamps and in the springtime they grow and come out of their burrows. The tails, when peeled, are large enough to eat for a feast. A Louisiana delicacy. A spring crawfish boil is a ritual here in South Louisiana and the traditional way to eat crawfish.  Continue reading

Achafalaya Basin Swamp Juice and a Cajun Food Tasting Party

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Our annual local dulcimer music festival in March draws folks from all over the country for a weekend of music, workshops, concerts, vendors, and of course, good food. We like to introduce the out-of-town guests to our unique Louisiana cuisine. This year fried alligator, boudin balls and crawfish tarts were on our “Taste of Louisiana” menu. I made a festive punch, called “Achafalaya Basin Swamp Juice,” for a thirst quencher.

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Good Soups: White Bean, Sweet Potato and Tasso Soup

I love a good hearty soup in the winter time. This year I tried a new soup–White Bean, Sweet Potato and Tasso Soup. The inspiration for this recipe is a Cuban soup and comes from a tiny restaurant featuring International foods in the heart of the Shenandoah Valley in Virginia. With spring arriving; I need to get this recipe post done.

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Spinach and Artichoke Dip

Here’s a recipe for a Spinach and Artichoke Dip. I made it for several dinner parties over the holidays; it was a hit. Spinach?  While it may not seem that spinach would taste good in a dip; the flavors of spinach, artichokes and seasonings blend together. Water chestnuts add a little crunch. Serve with crackers, raw vegetables.spinach-and-artichoke-dip-img_3149The recipe is quick and easy to make; good when you are in a rush getting ready for an event; the recipe is a keeper. With Mardi Gras and my son’s wedding coming up; I might make the recipe again, soon. Continue reading

Chocolate Lover’s Cake with Burnt Sugar Icing

It’s Valentine’s Day and I’m making an elegant and easy chocolate cake. It’s a triple chocolate cake with Devil’s food cake mix, chocolate pudding mix and chocolate chips. And I am icing the cake with burnt sugar icing which has a touch of caramel flavor. Perfect for chocolate lovers.chocolate-lovers-cake-img_3106

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Let’s Cook Something New: Tabbouleh

I love to get an order of tabbouleh when eating at Middle Eastern restaurants. Pasha, a Turkish and Mediterranean restaurant close to Rice University, is the favorite choice when we visit relatives in Houston. Their tabbouleh is outstanding. I’ve never cooked it myself but decided to give a new recipe a try.tabbouleh-img_2962

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