Potato soup is friendly and familiar—just like that old high-school BFF that visits once a year. The recipe has become a comfortable (and predictable) interpretation of a thick and creamy bowl of pulverized potatoes loaded up with cheese. And yes, I love it as much as you do. But with my Potato and Brussels Soup…
24-Carrot Puréed Gold: Carrot Ginger Soup
You might approach your first spoonful of this Carrot Ginger Soup with a bit of culinary doubt, but trust me. When the flavors explode on your tongue, you’ll be back for a second, third, fourth, well, you get the message. And you’ll be getting compliments galore from family and friends. And I call it 24-Carrot…
Lemon Thyme Chicken Breast with Cauliflower Mash
Lighten up with my Lemon Thyme Chicken Breast with Cauliflower Mash. This boneless, skinless breast of chicken is flavor-filled, herb-infused, and laced with a delicate lemon thyme cream reduction. It’s baked, broiled, and sauced to perfection. It’s Spring in the South. And it’s time to turn an eye (and stomach) to lighter fare. This is…
Asparagus Soup
The delicate flavor of asparagus makes a bold statement when cooked down into a soul-satisfying bowl of Asparagus Soup. It’s a fresh taste of spring in a bowl. Asparagus is a mainstay in my kitchen, and I use it in so many creative ways. Roasted, grilled, and steamed are obvious, but when we stumbled upon…
Cajun Pig Roast (Cochon de Lait)
Fall-apart tender Roast Pig with a layer of crackling skin competes on the platter with a double helping of Paella Rice and Creole Smothered Green Beans. This dish is the iconic cochon de lait, a Cajun culinary event that is full of flavor and French tradition. Communal gatherings centered on food and family are at…
Potato and Broccoli Soup
This Potato and Broccoli Soup is easy, cheesy, creamy, dreamy, and just about the most delicious bowl around. If you’ve ever made mashed potatoes, you’re half way to one of the tastiest soups. All we’re doing here is adding aromatics, spices, chicken stock, and cream, oh, and broccoli. Yeah, it’s the fresh florets of broccoli…
Charred Brussels Au Gratin
Creamy, cheesy, smoky, bacony—there aren’t enough words to describe your first bite of this Charred Brussels Au Gratin, but that’s okay; you won’t be talking anyway. I’ve said it before, but it bears repeating: Brussels sprouts are the most versatile vegetable in your recipe arsenal. Baked, broiled, steamed, or boiled, there are a variety of…
Eggplant Casserole with Gulf Shrimp
With fresh, farm-to-table eggplant infused with meaty pork sausage and aromatic herbs and vegetables, this dressing is the perfect backdrop for briny Gulf shrimp. I love how it all combines with Louisiana rice in a casserole that bakes up delicious every time. Make no mistake, eggplant is the star of this recipe. It is one…
Cucuzza Squash Au Gratin
Oozing with creamy cheese and baked to golden perfection, I’m a sucker for most anything done au gratin, but when I discovered a stack of locally grown cucuzza squash piled up at my green grocer, cheesy inspiration came over me. My Cucuzza Squash Au Gratin is a fresh take on the legendary potato dish, and…
Savory Mirliton Muffins
Just one bite of these light, herb-filled savory muffins will awaken you to the depth of flavor hiding in the unique vegetable called mirliton. These Savory Mirliton Muffins bake up easy and cheesy with crusty outer edges encasing the moist, all-natural flavor within. Mirliton is a workhorse in the Cajun kitchen. These little green vegetable…
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