Smoked Traeger turkey infused with citrus, herbs, and aromatics—juicy, flavorful, and perfect for holiday gatherings.

Wood Pellet Smoke Roasted Turkey

Now I understand that if you aren't a pellet grill user, this post might not appeal to you, but for me, this worked out so well I need to hold onto it for future use! Yes, you can, of course, also roast this turkey in your oven if you don't have a pellet grill.

I have a Traeger (#ad) and while I'm not a weekend warrior with it, I do really enjoy using mine, even in the summer, since it doesn't require standing over it, and during busy holiday seasons it can act as a second oven as well!

Dad’s skillet dressing starts with classic cornbread dressing ingredients, with layers of flavor built the way Cajun cooks do best: bold seasoning, tender chicken, and a skillet that never left the stovetop. Moist, savory, and full of family memories, this dressing carries the spirit of his kitchen straight to the table.

Dad's Cajun Skillet Chicken and Cornbread Dressing

In the season of classic dressing recipes, there are so many different ways out there to make this coveted dish, but I thought I would share one with you that you likely haven't seen before or even ever thought of!

My in-laws are gone now, but when Dad wasn't traveling with the oil business, which he did a lot to all sort of places I'll never see, he did a lot of the cooking at home. He actually enjoyed it, but I think it was something that he naturally picked up as a kid growing up with folks from Cajun Country.

I'm sure my mother-in-law didn't mind one bit. Wish my husband had picked up on that!

This comforting baked casserole brings together tender Gulf shrimp and crisp asparagus in a creamy, savory base enriched with onion, pimentos, and a touch of sour cream. Finished with melted cheese and a golden, buttery panko topping, it’s a vibrant dish that balances freshness with indulgence—perfect for a family dinner or a special gathering.

Shrimp and Asparagus Casserole

This casserole is based on a vintage recipe from the 70s, that was apparently very popular as it appears in every single community cookbook I have!

It used canned asparagus and almost always cream of mushroom. From there ingredients can vary widely, as every single recipe I researched was pretty different and seems to be personal from cook to cook.

Sometimes made with the addition of cream, milk or evaporated milk, sliced or chopped boiled eggs, sliced stuffed olives, peas, pimentos, water chestnuts, sometimes sliced almonds and topped with fresh breadcrumbs, cracker crumbs or even potato chips.

This rustic one-pan dish combines smoky sausage, tender cabbage, and sweet-tart tomatoes for a comforting Southern-style sauté. Enhanced with onion, seasoning blends, and optional touches like vinegar, brown sugar, or hot sauce, it’s a flavorful, flexible recipe perfect for weeknight dinners or hearty lunches.

Cabbage and Smoked Sausage with Tomatoes

I love cabbage and I make it as often as I can!

Problem? My husband, aka here as The Cajun, does not eat it.

If there's some cabbage that's in something, say soup for instance, he'll eat it, but something that's cabbage central?  He's not interested.

That means when I make a pot of cabbage, it's gonna be my meal for a week y'all! I really don't mind that too much to be honest though, because I actually do love it.

The bold, briny viral cousin of Southern pimento cheese, but made with Swiss and other white cheeses in its base, plus tangy pepperoncini, pickled jalapenos and green onion folded into mayo. It's a creamy scoopable sensation that takes on the appearance of a slaw and one that’s taken social media by storm.

Southern Cheese Slaw, My Way

When I first saw this across social media, I have to say I was certainly intrigued! I mean, who puts cheese in their coleslaw?

Turns out, apparently in the UK there is actually a cabbage coleslaw that contains shredded cheese and actually is called Cheese Slaw, but that's not the concept here.