How to Make White Rice on the Stove
Plain White Rice…you would think that rice is easy to cook right?
Plain White Rice…you would think that rice is easy to cook right?
Potatoes Fernandina is quite simply baby red potatoes, butter, sour cream, and cheddar cheese. But why do we call the dish Potatoes Fernandina?
Homemade Hush puppies are quick and easy to make at home.
I love fried catfish and Mike loves fried shrimp.
So, in our efforts to spend less money at restaurants, we have embarked on a quest to mostly cook at home.
We wanted the restaurant feel of being served hush-puppies like at Mike Anderson’s so viola, we made homemade hush-puppies.
And let me tell you, they are so good!
I could eat them like dessert.
Beryl’s out of town, gone to Scotland for nine days, so I wanted to cook up a pot of something that I could eat on for a few meals.
(Unlike Beryl, I don’t mind eating the same thing 3-4 meals in a row, as long as it is something good!)
We already had spaghetti sauce and chili in the freezer, and I was really wanting something different, as well as easy to make…
I was looking around in the cabinet, and saw a bag of black-eyed peas. This sounded really good (and easy)…
Some of these items we have every year, and others are according to what we’re in the mood for when it’s time to cook.
So here’s a list of great side items for you to choose from!
And we wish you and your family a wonderful holiday season!
Now that it’s the holiday season, Thanksgiving is just a few days away and Christmas will follow soon enough. I thought I’d share some traditional holiday recipes that I’ve learned from my MawMaw, my mom and step-mother.
For Cornbread Dressing, they each did or do slight variations of the recipe below. I remember I always loved my MawMaw Hebert’s dressing. My mom Patsy makes her dressing with cornbread and rice. My step-mom Murl makes two different dressings each year. She makes a cornbread dressing similar to the recipe below and she makes what she calls Shrimp Dressing. I can’t decide which one is my favorite. Good thing I get to sample all three on Thanksgiving Day.
Looking for a dessert? Check out our Pecan Pie. It’s so easy to make and so good.
I’ll be going to the Caillouet Thanksgiving this year where there are 14 of us now. Everyone is getting older and now even a nephew is about to welcome a new baby into the family. I love Thanksgiving Day because of the meaning of giving thanks and getting together with family and friends is so much less stressful than Christmas time.
We have no other obligation than to bring a good dish (and make it a double batch), enjoy some football, have some laughs and take a nap. But most importantly, I am thankful for my family on all sides, my daughters Alletia, Ashley, and Alexandra, my grandchildren, my god-daughters, and of course the one and only Bossman – my husband Mike.
Happy Holidays to everyone!
We appreciate your support and for watching our videos.
Recipes and videos coming soon are: Traditional Pecan Pralines, Maw Maw’s Tea Cakes, Patsy’s Snowball Cookies, and many more.
2 boxes JIFFY corn muffin mix
2/3 cup milk
Spray canola oil
1 and 1/2 pounds ground beef, pork, chicken or turkey (or a combination of pork & beef)
1 (10 ounce) frozen package of Seasoning Blend (chopped onions, bell pepper, and celery) or 3 cups of Cajun Trinity
2-3 cloves of garlic – chopped
3 cups Chicken Stock
handful of chopped green onions
Tony’s Creole Seasoning
2 tablespoons chopped parsley
1 cup chopped fresh cherries or cranberries
1/2 cup chopped pecans
Pre heat oven to 400 degrees.
Make the JIFFY corn muffin mix according to package directions by mixing the 2 eggs and 2/3 cup of milk with the cornbread flour.
Mix well and it’s alright to be lumpy.
Spray a 13 x 9 inch baking pan.
Pour in the cornbread mixture and spread evenly across the pan.
Place in the oven and bake for 15-20 minutes.
Remove pan from oven and let rest until cool.
Once cool enough to handle, begin to crumble the cornbread and set aside in a bowl.
Turn oven down to 325 degrees.
In a large 6 quart pot, begin by melting 1/2 stick butter on medium heat.
Carefully place the Seasoning blend in the pot and sauté until vegetables are limp and translucent.
Add the chopped garlic and ground meat in the pot and chop up with a flat edged wooden spatula.
Continue to cook the meat and keep chopping into small pieces. (May take minimum 45 minutes to an hour.)
Turn off the heat.
Begin to mix in the crumbled cornbread little by little and mixing well.
Next, one cup at a time, mix in the 3 cups of Chicken Stock. (Mixture should resemble the consistency of a thick batter.)
Pour Cornbread Dressing into a deep casserole dish that has been sprayed with canola spray oil.
Place Cornbread Dressing in the oven covered with the glass cover or foil and bake for 35-45 minutes.
Take the cover off and bake another 15-20 minutes.
Dressing should be firm and not too mushy.
Serve warm and garnish with chopped green onions.
Will feed 10 – 12 people a big spoonful.
If you have a smaller group, just make 1 box of Jiffy corn muffin mix and half all other ingredients.
Bacon Wrapped Green Beans are a great party finger food or a beautiful side item next to a steak, pork or chicken dinner.
I love how they just melt in your mouth.
I highly recommend using fresh Green Beans, however whole frozen beans would also work.
Avoid canned beans – just not the same effect.
Applewood Bacon (or your favorite bacon)
1 or 2 pounds fresh green beans (uncut, cleaned and ends trimmed)
Sea salt (regular table salt is OK)
Tony’s Creole Seasoning
Pre heat oven to 475 degrees.
Fill a 6 quart pot with water.
Season lightly with salt.
Heat water to boiling.
Drop green beans in the boiling water to blanch (boil) for 2 minutes.
Immediately and carefully drain the green beans in a colander in the sink.
Allow cold water to run over the green beans to instantly cool and stop the cooking process.
Put green beans in a bowl and place a few ice cubes in the bowl.
On a cutting board, take 5-6 slices of bacon and cut in half.
Season the green beans lightly with Tony’s Creole Seasoning.
Begin to wrap the green bean bundles by taking 5-6 green beans and wrap the half slice of bacon around in an angled method.
Place wrapped green bean bundles on a large non-stick cookie sheet.
Continue wrapping until all beans are utilized.
Place the pan in the oven and allow to cook for 10 minutes.
Carefully remove pan from the oven.
Place Green Bean bundles on a tray and serve warm.
Cocktail Sauce is so simple, but an essential dip for any fried or boiled seafood dish.
This homemade Cocktail Sauce recipe is an easy alternative to buying Cocktail Sauce out of a bottle that has been sitting on store selves for months and often contain unneeded preservatives and artificial flavoring.
To make this Shrimp Cocktail Sauce recipe, you’ll need your favorite ketchup, prepared or freshly grated horseradish, and lemon or lime juice.
Here’s the how to make Shrimp Cocktail Sauce recipe from the Cajun recipes at Cajun Cooking TV.
Easy, easy to make and quite tasty too!
1/2 cup ketchup
2 teaspoons fresh prepared horseradish
Dash of lemon or lime juice
Mix all ingredients well and serve chilled in small dipping bowls.
If expecting a crowd, double or triple the recipe.
Prefer Tartar Sauce?
Check out our Homemade Tartar Sauce recipe.
Homemade French Fries Recipe. Homemade French Fries are a staple accompaniment to PoBoys, Steaks, Fried Seafood dishes.
French fries may not have started out as a Cajun recipe, but they sure are a standard basic menu item in just about all Cajun restaurants (and homes!)
Idaho or white potatoes (1 potato per person)
Sea Salt or Tony’s Creole Seasoning
Canola or vegetable oil
Thoroughly scrub the potatoes and leave skin on or peel the potatoes.
Cut a piece off one end of the potato so that it will sit flatly on a cutting board.
With a sharp paring knife, cut potato into 1/4 inch to 1/2 inch slices.
Then, lay flat on the cutting board and cut into strips.
Cut evenly as possible for even cooking time.
Place in a bowl of cold water. Drain.
Place back in a bowl in the freezer for about 30 minutes.
Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil.
Always be careful to leave 2-4 inches from the top to leave room for the oil to bubble up.
Optimal temperature is 350 to 375 degrees.
An electric fryer either has an automatic temperature setting or a button to help you.
If you are using a regular pot and do not have a thermometer, drop a small amount of a potato into the oil.
If it bubbles up quickly, the oil is ready.
Deep Frying French Fries:
Once the oil is properly heated, carefully drop potatoes into the oil.
Be careful not to overcrowd the pan. Potatoes should freely move around.
Potatoes should be golden brown and probably will be floating to the top of the oil.
Remove with a slotted spoon and drain excess oil on layers of paper towels.
Serve with Sea salt or Tony’s Creole Seasoning sprinkled on top.
Or for a bit if indulgence, top with finely shredded cheddar cheese.
Note: Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.
Sometimes you just want to drop some french fries in the oil can cook them up in a hurry… The BEST frozen french fries we’ve ever tasted are the Whole Foods store brand 365 Crinkle Cut French Fries. They are awesome!