Ripe Louisiana Tomatoes and Tuna Fish Salad

I like to support local farmers whenever possible and to purchase their produce. While driving through the countryside about an hour north of here last week, I saw a sign pointing to the Naquin Family Tomato Farm. Wow, I love garden-ripened tomatoes in the summertime. I took a quick detour and stopped in at the roadside packing building. I left with a large bag of vine ripened Celebrity tomatoes. Now to savor the tomatoes and make a few of my favorite dishes such as ripe tomatoes and Tuna Fish Salad.

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Baby Back Pork Ribs with Cajun Spice Rub and Apricot BBQ Glaze

For the Fourth of July, I have a mouth-watering recipe for baby back pork loin ribs. They are tender and juicy seasoned with Cajun spices and finished with an Apricot BBQ Glaze. It is so hot here in Louisiana; I roasted these in the oven to keep from getting outside in all the heat. So simple!

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Louisiana Root Beer Chocolate Birthday Cake

Once again my daughter is far away at a camp in the woods of the lower peninsula of Michigan for the summer and I want to mail her a birthday cake. Something special but also something that will make it through the mail intact. I browsed the internet for possibilities. Cupcakes were frequent suggestions and also petit fours with a fondant icing. But I want to mail a cake; and settled on a dense chocolate cake. For a Louisiana twist, I added a bottle of Abida Springs root beer with cane sugar to the cake. Continue reading

Easy and Elegant: Blueberry Dump Cake Dessert

I’m on a mission to cook recipes with the blueberries on my backyard bush. It has my creative ideas going. The berries don’t last long — it’s a huge crop (for me). Here’s a second easy and elegant dessert to make with the blueberries. It is so simple — it fools you. This is a “dump” cake recipe, meaning that you just dump the ingredients directly into the baking dish and mix– no mixing bowls clean up.

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Crunchy Blueberry and Apple Crisp

I have three treasured blueberry bushes in my backyard. The oldest ls loaded full of blueberries this year and the fruit ripens in May. I’ve watched the blueberries all spring, hoping I could pick them before the birds found and ate them. I’ve been thinking of recipes to make and decided on this easy dessert, “Blueberry and Apple Crisp.” 

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My Louisiana Crawfish Po-Boys

The Jazz and Heritage Festival in New Orleans each April is more than just great music. It is about our good Louisiana food and culture, too. One of the most popular foods being sold during the festival is Crawfish Bread. This is truly a Louisiana dish and is simply delicious.  It makes a great way to sample our native Louisiana crawfish in all it’s glory. Here’s my take on this dish — I’m calling my recipe, “Crawfish Po-Boys.”

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Easy Cook: Braised Red Cabbage

In general, it doesn’t seem like a nursing home dining room would be the place where a person would encounter fine gourmet.  But on a visit to my mother’s retirement center some time ago, the residents were served Braised Red Cabbage. The cabbage was finely shredded, tender, just a little sweet and seasoned just right. It was divine and I’ve been trying to duplicate the recipe ever since.  

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Valentine Ice Cream Brownie “Bomb” Cake

Valentine’s Day calls for a special dessert. I’m making an Ice Cream Brownie Cake. This started out as a birthday cake. For Valentine’s Day, I’m attempting a special effect by making it in the shape of a “dome”. The dessert has a brownie base and is topped with an ice cream dome and covered with a special brittle, magic chocolate shell. I added a few Maraschino cherries for effect. It you are a chocolate lover, this cake is delicious.
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Teff Crackers and Apples for a Healthy Winter Snack

Teff is an ancient grain and a staple food in the diet of the people of Ethiopia. It has been around for thousands of years. The grain is high protein and very healthy. I’ve been searching for ways to use teff flour decided to experiment with making crackers. I served them with Golden Delicious apples for a healthy snack this winter.

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New Orleans’ Creole Remoulade Sauce

Creole Remoulade Sauce is truly a recipe of New Orleans. It is a very tangy and full-bodied sauce usually served with boiled shrimp or seafood. Derived from French cuisine and adapted by Creole cooks, the sauce eventually making it’s way onto the menus of some of the oldest and finest New Orleans’ restaurants. With Mardi Gras celebrations and their pageantry and traditions in progress in New Orleans, I’m reminded of these restaurants and what made them famous. Continue reading