Jambalaya is one of those dishes that has almost as many versions as there are people who cook it. I grew up eating my aunt’s jambalaya at her big house in little Mamou, LA and her version will forever live in my mind as the classic Cajun recipe. Fresh gulf shrimp, andouille sausage and chicken jambalaya was her South Louisiana answer to “surf and turf,” with a little “sky” thrown in for good measure. Continue reading
For a long time this stuffed bone-in chicken breast was one of my go-to recipes whenever I cooked for friends. It’s so easy to make that I’ve cooked it over a campfire on several occasions, and so adaptable that I’ve done many different versions.
A few years ago I needed to whip up some last minute appetizers for Thanksgiving and in a burst of creativity and desperation I came up with these garlic shrimp cheesecake puffs. They were a big hit, so of course I promptly forgot about them. I’m not entirely certain that I even got to taste them, but vividly remember my brother-in-law raving about how good they were. Continue reading
We love Chinese food, especially stir fry. In a typical week we’ll make stir fry two or three times, and Jan will occasionally ask me if I’m getting tired of having it for dinner. The answer is always “no.” Continue reading
The Italian meat sauce in this spaghetti dish will make you feel like you’re in the old country. Add garlic toast, salad and your favorite beverage (I enjoy a dry red wine with this) and you have a hearty meal.
I like to say this is how I enticed Will to be my husband as this is one of his favorite dishes. I was trying to remember how long I’ve been making this recipe. I think I was about ten and because it was one of my favorite pasta dishes I asked my mother to teach me. Over the years I’ve made small changes that have made it better (sorry Mom). As I grew up and my palate
My father grew up on a farm in Kansas, one of twelve children. I can’t even imagine meals at my grandparents home. He was a pilot in WWll and when he left the military he went to college, married, you know how it all goes… However, through all that there remained a little of his upbringing, as with us all. One of the dishes he brought with him from his childhood was panhas. When he announced he was going to make this farm-style staple I for one loved it and we knew a big breakfast was in our future…eggs, bacon, orange juice, hash browns and fried panhas.
I know, not a breakfast for the weak at heart. Did you get the pun there? Weak at heart? Anyway, after doing some research I discovered it had another name- scrapple. Neither evokes