Savory Andouille King Cake

Mardi Gras is this Tuesday, with parades, revelry, krewes and their balls and king cakes. It wouldn’t be Mardi Gras without king cakes and hundreds of these are sold in the weeks preceding Mardi Gras in Louisiana and the Golf Coast. These desserts are rich pastries baked in an oval shape and decorated with green, purple and burnt orange sugar or icing. Often they are filled with cinnamon sugar, cream cheese, cherries or countless other fillings. This week, our local newspaper featured recipe for a “Boudin King Cake” which is a savory pastry filled with Cajun Boudin sausage. That’s sort of a unique twist on dessert king cakes, I mused. Why not give it a try. And so I made a variation, “Savory Andouille King Cake.”

Continue reading

Marie’s Quick Breakfast Casserole for Father’s Day

“Quick Breakfast Casserole” is my suggestion for a lazy Father’s Day breakfast. It can be partially made ahead of time and then baked that morning. The one-dish meal is a filling breakfast which lasts into the rest of the day. Marie brought the casserole to our “ladies weekend getaway” in Ocean Springs, Mississippi, last month and I loved it. With sausage, eggs, cheese, Bisquick and seasonings, the casserole is a simple one-dish meal good for any gathering of family or friends. Continue reading