Monday, May 16, 2016

Meatballs and Marinara

Meatballs and Marinara - Meatballs, tossed in a quick, homemade marinara sauce, topped with mozzarella cheese and served over rotini pasta. Add a side salad and some crusty bread for a fantastic meal!

Meatballs and Marinara

The Cajun loves meatballs. I swear his eyes literally light up when I say we're having meatballs for supper, without him knowing a thing about how we're having them. Just the word meatballs makes him happy!


Of course, I'm pretty sure he could also finish off a full 3 pounds of them in one sitting, if I let him. He is definitely your quintessential meat and potatoes man, so I do try to "fill in" with things like sauce, maybe some pasta, a little bread and a salad.


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Wednesday, May 11, 2016

Blackened Catfish with Crawfish Etouffee

Catfish fillets, dredged in blackening seasonings and cooked in a hot cast iron skillet, served over Cajun Rice Pilaf and finished with an etouffee sauce with crawfish.

Blackened Catfish with Crawfish Etouffee

Southerners have been blackening foods since Paul Prudhomme came up with this method many years ago. Heavy seasonings seared into a piece of protein is heaven on a plate, and most of us in the Deep South have eaten it in some form or another in our lives.

It started with redfish, and seafood is most common here along the Gulf Coast of course, with catfish certainly taking a top spot on the list. These are the gorgeous filets I used this round.


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Thursday, April 21, 2016

Skillet Gumbolaya

A cross between gumbo and jambalaya, this quick and easy skillet meal packs a burst of gumbo flavor, but without the usual lengthy time commitment - great for busy weeknights.

Skillet Gumbolaya

This is a great skillet meal that's a bit of a cross between gumbo and jambalaya. It's another one of those quickie dishes that I'm making while I work my way through getting whatever gardening and planting I want done before summer heat sets in.

Honestly though, I'm not quite sure which is worse... spring allergies or summer heat! I got a high allergy alert on my Weather Channel app a little earlier, and just the thought of it made me cough! We've got a little rain moving in tonight and tomorrow, so I may get a break on the allergens and a little time to catch up on blogging and writing duties, speaking of which...


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Wednesday, April 13, 2016

Meat and Potatoes Casserole

Meat and Potatoes Casserole, a baked dish, layered with potatoes, seasoned ground beef, cream soup sauce and topped with shredded cheese.

Meat and Potatoes Casserole

I've been super busy the past few weeks, trying to get my spring gardening in before the heat sets into south Mississippi. It comes pretty quick, and seems quicker as I get older, and once it does, it makes it impossible for me to do much in the way of gardening. I just can't tolerate the heat anymore.

You may recall that we moved a few years ago, and although this house had so many features we loved, gardens and flowers were not one of them. Previous owners had either not had an interest in planting, or had failed due to the east/west exposure. All the post-Katrina planting I did at the old house, which frankly was an awfully good selling point and one of the reasons the new buyers fell in love with the place, I'm having to completely start from scratch with at this house.

One of my Freedom hedge roses - I planted 4 more of them this spring!

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Sunday, April 3, 2016

Food for The Masters

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The Masters, held in Augusta Georgia every April, is steeped in tradition, and the food served there is an important element. If you're not lucky enough to be a patron, set the mood for your own home viewing with some of my traditional, Master-worthy recipes.

Food for The Masters

We get a lot of golfers down here along the Mississippi Gulf Coast and we even have some popular tournaments - in fact, the Mississippi Gulf Resort Classic was held in Biloxi this past week, and with a $1.6 million dollar purse, it's serious stuff.
The Masters, held annually in the first week of April, is really the one to watch though, and it is firmly centered in traditions, including the classic foods that are served there. One of four major professional golf championships, it is always held in the first full week of April, and unlike others, always at the same location at the Augusta National Golf Club, a private club located in Augusta, Georgia.


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Monday, March 28, 2016

Recipes Using Leftover Hard-Boiled Eggs

When you find yourself with some leftover hard-boiled eggs, here are a few ways to incorporate them into future meals.

Recipes Using Leftover Hard-Boiled Eggs

Leftover boiled eggs aren't something we hear too much about anymore, especially in my family, because, well we eat them up! I know there are more folks who don't even boil real eggs for Easter anymore than there are who do, but for those of us who do still boil eggs, I've pulled together a round-up showing a few ways to use up those leftover boiled eggs!



First out of the gate, of course - Deviled Eggs!


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Thursday, March 24, 2016

Cold Marinated Asparagus Salad

Cold Marinated Asparagus Salad - Fresh asparagus, cooked to crisp tender, then marinated in an oil and vinegar seasoned dressing with pimentos, and finished with sliced grape tomatoes.

Cold Marinated Asparagus Salad

I am so happy to see that spring has arrived, though, much like the rest of the country, we had a bit of a cold snap to usher in the spring season. No snow in the south, but we did get temps down in the mid-30s, even here in south Mississippi. No worries though... won't be long before we'll all be complaining about the heat! My A/C has already been running full time, though truly, I never turned the central heat on one time this winter. The few cold snaps we did have were covered just fine by my little Duraflame fireplace heaters.


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Tuesday, March 22, 2016

Nubby Fried Chicken Planks

Nubby Fried Chicken Planks - a grown up version of chicken tenders, served here with a homemade chicken gravy, quick fix green beans and a garden salad.

Fried Chicken Planks

What are chicken planks you ask? Well, they are simply chicken tenders for adults!

Seriously though, they are chicken tenders that are pounded thinner, which makes them more appropriate for a fancier fried chicken platform, such as those amazing restaurant copycat recipes, and they cook much faster than traditional chicken breasts, which are typically, well... in my humble opinion, otherwise tasteless! Because planks cook faster, they stay tender and delicious, and no brining is necessary. Yay!


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Friday, March 11, 2016

Crispy Pan-Fried Catfish

Catfish fillets, breaded with seasoned flour and panko bread crumbs and pan fried - fast and easy and the perfect fish for sandwiches or tacos.

Crispy Pan-Fried Catfish

Fresh catfish is as common around here as ground beef is everywhere else, so we tend to eat a lot of it all year round and especially during Lent. Cut into strips and deep fried is the most popular way of course, though it's also excellent baked and even stewed, but whenever I prepare it as a whole fillet I like to prepare it pan-fried.


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Thursday, March 3, 2016

Dr. Weil's Steamed Broccoli

Broccoli, lightly steamed in water and olive oil with garlic and red pepper flakes. Toss with a bit of cooked penne or rigatoni for a nice light meal and finish with a sprinkle with freshly grated Parmigiano-Reggiano cheese.

Dr. Weil's Steamed Broccoli

I love fresh broccoli, and the less you mess with it the better, far as I'm concerned, well... unless we're talking about batter-dipped and fried, which is an occasional, fun appetizer, not a side dish, y'all.


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