This was an ornery one to photograph, but let me tell you, it may just be the best thing I’ve made this year. Braised chicken thighs in a creamy creole mustard sauce with carrots, celery, raisins, onions and oh-so wonderful spices. This recipe was inspired by a memory from Brigtsen’s Restaurant in New Orleans.
Oh look! I baked.
Well, if preheating my oven and using a cake mix counts? This is a super easy cake with a caramel filling and a topping of whipped cream and crushed Butterfinger candy bars that will have your crowd stampeding to the table.
Well heck, the weekend is over and lazy lingering over prepared meals is replaced with quick work week dinners. This is a recipe that I’ve had for years. A version of gumbo that has the flavor of a dish that you’ve spent hours fussing over, but actually comes together pretty quickly. Depending on how fast your can slice and dice, I’d say this is a 45 minute meal. It can be made with chunks of chicken breast instead of the shrimp, but the Andouille sausage is a key factor to the gumbo experience and I just can’t imagine substituting it for any other smoked sausage. Let’s take a look at this easy gumbo recipe.
My friend Kathy brought this to one of our Wednesday Wine Night events and I hadn’t even swallowed my first bite before I was screaming for the recipe.
Last Sunday, my friend Karen over at Savory Table threw a lovely party for our friend Yvette, Muy Bueno Cookbook, in celebration of her recently published cookbook. Lots of local bloggers were there along with an impressive array of food. We brought our cookbooks for Yvette to sign and enjoyed a lovely afternoon of friendship and celebration.
Why don’t you join the party through our photos.
You know this is a great recipe when Hubs announced twice “man these potatoes are good” with no mention of the Dijon mustard slathered beer brat on the other side of the plate.
Thanks to Mary over at Barefeet In The Kitchen for this one. A good shrimp recipe is a treat for us and with her testimonial, “It’s so good that I haven’t made a different shrimp dish in years,“ she had me hook, line and sinker.
Quick, easy, cheap and tasty!
And voila…you’re eating dinner before Alex Trebek has had a chance to announced the categories.
First of all, I’d like to thank Heather over at GriliChef for including me in the Muy Bueno Cookbook Spotlight and Hippocrene Publishing for sending me a sneak preview of the book. As you can imagine, with my love of Southwest and Mexican cuisine, this is a cookbook that will get referenced often in my kitchen.
