Thursday, October 28, 2010

Sugared Pecans, Almonds, Cashews or Walnuts

Sugared nuts are a holiday tradition. Made with pecans, cashews, walnuts or almonds, tossed first in an egg white wash, then dredged in a sugar and spice mix and slow roasted. Add a tiny pinch of cayenne for a little kick.

Sugared Nuts

Sugared and spiced pecans, almonds, cashews and even walnuts, have been a holiday favorite in many a Southerner household for many years. It's a very simple way to dress up plain nuts to serve at a party, to give away as favors, and even to add to a holiday goodie tray or special occasion gift basket.

They are even good chopped and crumbled on top of savory dishes and salads.

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Tuesday, October 26, 2010

Southern Fried Pork Chops

A southern favorite, bone-in pork chops are simply seasoned, breaded and deep fried. Super yummy when served with a peppered milk gravy or a drizzle of honey mustard meat sauce.

Southern Fried Pork Chops

Fried pork chops are southern style comfort food, and when I've had a busy life going on, there's nothing better or easier. The Cajun loves pork chops cooked this way, and I enjoy watching him chomp down until the bones are picked clean. I may have indulged on a few bone pickin' sessions myself over the years. You truly cannot help yourself!

I'm pretty partial to my smothered chops, or pork chops baked with onion, oh heck, who am I kidding, just about any pork chop really, but I'm pretty sure fried pork chops are The Cajun's favorite way to eat a chop, whether they're deep fried or pan fried.

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Honey Mustard Meat Sauce

A delicious honey mustard meat sauce great for drizzling over roast pork, fried pork chops or even chicken tenders..

Honey Mustard Meat Sauce

If you're looking for a sauce to enhance pork, this delicious honey mustard sauce made from a mixture of plain ole yellow mustard and sweet honey, with just bit of rosemary, is a delicious addition. Good for basting a variety of meats, but excellent with roast pork and for drizzling over fried pork chops, or even fried chicken strips. Enjoy!

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Sunday, October 24, 2010

BlogHer Food 2010 Arrival Day - I Came. I Saw. I Conquered.

Conquered my fears that is. {and got a really yummy recipe from the Deen Brothers too - scroll on down for that!}

My fear that this was my first ever blogging conference of any kind and I would be a complete goof and so out of place I would be a freak. I wasn't.

My fear that I was pretty much striking out solo with this soiree with no pre-arranged plans to meet up with any blogger buddies that I had befriended or even halfway, kinda sorta knew. Didn't matter.

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Friday, October 22, 2010

Sausage and Cheese Bread

Thawed frozen bread dough or refrigerated pizza dough, makes this appetizer bread stuffed with seasoned hot sausage and cheese super easy.

Sausage and Cheese Bread

A perfect appetizer for any party, this Sausage and Cheese Bread made from homemade or refrigerated pizza dough or thawed frozen bread dough is a definite crowd favorite.

Regular Italian sausage works great for this, but I prefer to use the hot version of Jimmy Dean breakfast sausage and add shredded pepper jack cheese for the extra kick they both give. Together with the onion and bell pepper, that is really all the seasoning you need. If you're making it for tailgating, bake it, let it cool, wrap it in foil and warm it up on the grill before slicing.

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Thursday, October 21, 2010

Easy Chicken Stew

Precooked chicken that you've saved and frozen, plus a few cans of cream of chicken soup with fresh herbs and veggies, make for a tasty, quick and easy shortcut chicken stew loaded with veggies.

Easy Chicken Stew

Next time you prepare a roasted chicken, might as well roast two of them for some planned leftovers. Having those little freezer bags of already cooked chicken, makes for speedy weeknight meals like this speedy chicken stew, that I have enjoyed for years, an adaptation of a long ago recipe from an old Campbell's cookbook. I think you will love it too.

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Tuesday, October 19, 2010

Shrimp Boulettes - Deep Fried Shrimp Balls or Pan-Fried Patties {Boulette de Crevettes}

Shrimp boulettes, or bullets as my husband affectionately calls them, are a mixture of minced shrimp, potatoes and veggies, formed into patties or balls and fried, are great as a main dish, side dish and a favorite alongside a bowl of beans.

Shrimp Boulettes

Okay. I will admit it. Shrimp boulettes fried up this way is decidedly not the healthiest way to consume shrimp - you can see that just from looking at it! But... you know better than to come here for that anyway, don't ya?

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Sunday, October 17, 2010

Back to the Kitchen

I haven't gotten around to visiting much lately, so in case you've happened to missed my absence along the way, it is because I had the incredible opportunity to travel to California, not once, but twice, in the last 10 days.

It was a whirlwind trip both times and days filled with a high energy, and very structured schedule, something that being a work from home full time blogger now, well... I'm not exactly used to!

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Thursday, October 14, 2010

Garlic Roasted Chicken with Vegetables

A basic garlic and lemon roasted chicken with root vegetables cooked alongside.

Garlic Roasted Chicken with Vegetables

There is just something so heart-warming about a roasted chicken, isn't there? It's one of my favorite kitchen aromas.

The fragrance drifts throughout the house and just smells so wonderful, that sometimes I wonder if it's mostly because it invokes memories associated more with holidays past, than the present situation.

Thank goodness a nice roast chicken is easy enough to have much more often than the full-blown holiday spread!

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Tuesday, October 12, 2010

Shrimp Remoulade

Cold cooked shrimp are dressed up with a tangy remoulade sauce and served over a bed of lettuce.

Shrimp Remoulade

A popular appetizer, shrimp remoulade is simply cold shrimp, doused in remoulade sauce and generally spread over a simple bed of crisp lettuce. That's pretty much it, because the tangy, spicy remoulade sauce speaks for itself.

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