A Mississippi native...Louisiana hybrid

Month: March 2018

Herb and Garlic Roasted Mushrooms

Herb and Garlic Roasted Mushrooms

Mushrooms add a hearty, meaty texture to any dish, and this recipe combines two delicious varieties sautéed with garlic for maximum flavor! Combining mushrooms in a single dish also amps up the nutritional value considerably. Shiitake mushrooms are rich in vitamin D, and baby portobellos […]

Stuffed Chicken Marsala

Stuffed Chicken Marsala

Honey Roasted Balsamic Bacon Brussels Sprouts

Honey Roasted Balsamic Bacon Brussels Sprouts

We all can remember a time when we didn’t like Brussels sprouts and were forced to eat them. These Honey Balsamic Bacon Brussels Sprouts are not only easy to prepare, but they are good for you. If you’re having company, be sure to make extra’s because they go very quickly but these will become your new favorite healthy addiction. I was never a fan of Brussels sprouts until I had them roasted. These sprouts are roasted with applewood maple bacon and a drizzling of canola oil so they come out of the oven crispy. Then, spreaded evenly making them burst with an incredible dimension of flavor.

  

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Honey Roasted Balsamic, Bacon Brussels Sprouts

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2 lbs brussels sprouts
  • 3 tbsp canola oil
  • 2 cloves garlic
  • 5 slices thick applewood bacon
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp white balsamic vinegar
  • 2 tsp honey

Instructions

  1. Preheat oven to 425°.
  2. Line a baking sheet with parchment paper or aluminum foil.
  3. Rinse and trim off the outer leaves, cut the bottom off and slice sprouts lengthwise.
  4. In a large bowl, toss brussels sprouts with 2 tablespoons of canola oil, garlic, kosher salt and freshly ground black pepper to coat thoroughly.
  5. Place bacon on baking sheet and cook for 10-15 minutes or until crispy
  6. Once bacon is done, remove from oven and set aside, transferring them to a paper towel
  7. Using the same baking sheet, transfer brussels sprouts to the pan, spread in one layer and roast until tender and caramelized, about 20 minutes.
  8. Place brussel sprouts back into the bowl and add remaining tablespoon of canola oil, white balsamic vinegar, honey, reserved crumbled bacon.
  9. Toss to coat evenly
  10. Salt and pepper to taste if necessary
  11. Garnish with grated parmesan cheese (optional)
Spicy Crawfish Etouffee

Spicy Crawfish Etouffee

Chicken Pesto Pasta

Chicken Pesto Pasta

Shrimp and Asparagus Stir Fry with Coconut Aminos

Shrimp and Asparagus Stir Fry with Coconut Aminos

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Shrimp and Asparagus Stir Fry with Coconut Secret Amino's

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 4 tablespoons canola oil
  • 1 pound raw shrimp
  • 1 pound asparagus
  • 1 pound mushrooms
  • 1 teaspoons sea salt
  • ½ teaspoon crushed red pepper
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon coconut secret amino’s or 1 tablespoon low sodium soy sauce if you don’t have a soy allergy or are ok with consuming
  • 2 tablespoons lemon juice

Instructions

  1. In a large frying pan, heat 2 tablespoons canola oil over medium-high heat.
  2. Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
  3. In the same pan, heat 2 tablespoons olive oil, asparagus and mushrooms.
  4. Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
  5. Return the shrimp to the pan, then add coconut secret aminos or soy sauce and stir until the ingredients are well combined.
  6. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
Southern Style Collard Greens with Smoked Turkey

Southern Style Collard Greens with Smoked Turkey

Although grown year round, collards’ peak season is the first quarter of the year, so the time is now. Although uniquely tolerant of both cold and hot climates, collards (and kale) actually benefit from frost, which causes them to produce sweeter leaves. Here are just […]

Homemade Tomato Sauce

Homemade Tomato Sauce

Fried Green Tomatoes

Fried Green Tomatoes

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Fried Green Tomatoes

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 3 to 4 large green tomatoes
  • 2 cups yellow corn meal
  • 1 cup cornstarch
  • 1 tbsp salt
  • 1 tbsp fresh ground pepper
  • 1 tbsp seasoned salt
  • 2 eggs
  • 2 cups buttermilk
  • green onions (sliced) optional topping
  • smoked gouda or parmesan cheese (grated) optional topping
  • canola oil for frying

Instructions

  1. Cut tomatoes into 1/2 inch thick slices. Mix cornstarch, meal, salt, pepper and seasoning salt in a bowl or shake mixture into a ziplock bag. Mix eggs and buttermilk together in another bowl. Dip tomatoe slices into milk mixture, then coat with corn meal and starch mixture. If you like extra thick crust, repeat last step. Heat oil and deep fry. Add battered tomato slices a few at a time. Fry 2-3 minutes each side or until golden brown. If using a deep fryer, use 375° setting and cook for 5-7 minutes. Sprinkle with green onions and Gouda or Parmesan cheese.

Mac and Cheese Muffins

Mac and Cheese Muffins

Traditional mac and cheese has always been my favorite but ever since I experimented with these unique little muffins, I may have developed a slight case of amnesia to the old way of doing things. Hey now.. don’t judge me. One of my favorite things […]

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