Super good Jambalaya packed with trinity mainly onion, its flavor is awesome in here. I sliced the andouille long ways into 4 strips then cut cross ways matter fact, did the same to the celery. Cut them how you want I’m not gonna be there. I grilled the chicken tenders which gave a nice
Decided to roll a loin with a stuffing I’ve been rolling around in my head in an effort to finish out another recipe. I smoked this one lightly but it’s not necessary I was really also seasoning a new smoker…
This isn’t a chicken salad sammie built with losing weight in mind. Actually, none of these recipes are.
Made some enchiladas the other night that had great flavor but could use an extra tweak. Sometimes I do get tired of the sauces and this was the night I was refusing them.
Another way to make some shrimp and grits different from the other one I did. Don’t remember how I did them but they were awesome. Well, these may be awesomer. They are awesomer in prep work that’s for sure.
Not going to call the rest of this recipe Chicken Tetrazzini because I already know I’ll be spell check’n tetrazzini throughout… This is a fantastic twist on Yard Bird Sketti I knew would be a IMO 4 but when tasted it
Wasn’t going to post this one, it was good, just felt like it was a lot of work. It’s been in 2 more feedings since then, and all I can say is ewweee that was good!
Don’t use tomatoes in gumbo as a preference and in general, think it pulls the dish over to a Shrimp Creole. You can add or subtract what you like.
Sort of a kitchen sink dinner it turned out better than expected. It’s a cross of Alfredo sauce and regular ole garlic butter sauce, but you won’t have much sauce at all when done. Small pot, large pan, and a plate yer good to go.
These jumbo grilled Gulf Coast shrimp turned out mighty fine and very simple to cook. If you can’t find head-on shrimp or gulf shrimp it’s fine to use what’s available. Honestly, it’s a cleaner eating experience removing heads and tails when shelling.
Mango’s are already tasty around here and pretty easy to pick out the goods ones. I’m not a fan of frying because of the cleanup but when it happens it’s usually done with a tempura style batter tweaked with our typical twist.
The creamy white sauce is a little different from Parmigiano typically used in alfredo sauces. Used Oaxaca cheese, browned garlic, and shrimp pieces as a part of it. I usually never veer from parm but did this time, and it worked out great. If you don’t have access to Oaxaca cheese
Three cheese pasta shells and some shrimp love turned out pretty good. It’s a crappy pic but worth the labor. Chicken (cooked) substituted for the shrimp would turn out mighty fine.
Nice white sauce a little different from Parmigiano typically used in Alfredo sauces. Used Oaxaca cheese, browned garlic, and shrimp pieces as a part of it. I usually never veer from parm but did this time and it worked out great.
Whatever reason my crab dealer didn’t have pealed crab in stock. Suspect it’s a seasonal thing but looking around their stash I noticed “lobster head” meat. It was pretty cheap at about 6 bucks + for approximately 2 cups.
Since Biddy was born I haven’t seen fried berd for a while. Very easy cheap dinner with a little planning it was all baked together except for the pineapple.
This recipe is a side dish or dip that is tweakable til ya can’t tweak anymore. Full of textures and flavor I decided it needed its own home. I usually use purple for color and taste, but at this time of year, they are about like
Fried shrimps haven’t been my thing for 40+ years because when I was knee high to a snakes ass I caught the flu after I ate them. I don’t know if that’s an old wives’ tale but I went strictly boiled shrimp after that. Anyways
What the hell is this? My friend this is a base I use for a lot of side dishes. It’s like a trinity but not. Once the Texas Chum is rock’n the sky’s the limit. You can build the perfect side from greens to pinto beans.
Collards are a typical side skirting any Southern meal including barbecue. It’s chalked full of vitamins and probably what keeps the South alive.
Here’s a little shrimp I wrote, you might wanna eat it, note for note…
Quick and easy shrimp scampi great over noodles or with a hunk of bread as an appetizer.
Quick way to dazzle up breakfast. Not only is it fast, it’s fantastic and easy to scale.
Although the picture isn’t a looker, a forkful of the baked lasagna noodle, provolone topped, combined with the gooey shrimp filling will rope you into a marvelous dinner worth bragging about regardless of looks.
Went to our FB page to see what I’ve auto-posted to get a little kick in the pants for dinner. I don’t know the amounts the video recipe used, but I feel I pegged it.
I guess we could call this a lot of things but when we get right down to it, it’s delicious! Very easy to knock out in a matter of minutes.
Pretty good, If you notice in the pic I left the heads and tails on. Next time the heads and tails gotta go. I don’t care how pretty it is because it’s a not pretty getting them off at the end. Anyways, these Spanish Flies are based on next time without heads or tails.
Crispy fish tacos enhance the delicious delicate flavors from the fish. Soft corn tortillas tastes like raw grits. I never say “I’ll have what she’s having” if she’s ordered the fish tacos…
Simple clean Cajun fish sandwich named after Blackbeard because. Pirates didn’t use fryers on the ship. I mean, can you imagine the on the job injuries with fryers sloshing hot grease all over the damn deck? Insurance would skyrocket…
Such a monstrosity I really don’t know what to call it. This is fried eggplant with a heavily parmigiana spiked batter stacked with quick brined grilled chicken along with mozzarella inserts. Made me dance so I figured I had better share.
