Legend has it that Bourbon Chicken was so named because a Chinese cook made it in a restaurant on Bourbon Street in New Orleans. Whether this is true or not, Bourbon Chicken is amazing and quite fitting for a Mardi Gras celebration! I don’t know whether the original recipe contained Bourbon or not. However, I…
Mardi Gras
Mini Mardi Gras Cinnamon Rolls
Mardi Gras Cinnamon Rolls in a mini version have all the flavor of a traditional King Cake in a deletable small package! Laissez les Bon Temps Rouler!
Classic Eggs Benedict
Eggs Benedict is the quintessential dish served at a Jazz Brunch in New Orleans. What better way to celebrate Mardi Gras than with Classic Eggs Benedict? Although there are conflicting accounts of the origins of Eggs Benedict, most agree that it first appeared in the late 1800’s in New York City. Others, however, argue that…
Red Beans and Rice
In New Orleans, red beans are a cultural tradition dating back hundreds of years. Through the years, Red Beans and Rice was the quintessential dish associated with Mondays. Whatever day of the week, however, Red Beans and Rice is sure to please the most picky of eaters.
Low-Fuss Chicken and Smoked Sausage Gumbo
Gumbo is a type of stew that originated in southern Louisiana during the 18th century. It consists primarily of a some sort of stock, meat or shellfish, a roux, and the “Holy Trinity” onions, celery, bell peppers, and onions. What if you could make this delicious dish without all of the fuss and the oil…
Mardi Gras King Cake (Bread Machine)
Mardi Gras which French for Fat Tuesday begins on January 6 and culminates on the day before Ash Wednesday. The King Cake is a quintessential confection that is decorated in Mardi Gras colors. Purple signifies justice; green denotes faith; and gold or yellow signifies power. Traditionally, a tiny plastic baby is hidden in the King Cake. Whoever,…
Classic Shrimp Cocktail
Ready in minutes and always a crowd pleaser, Classic Shrimp Cocktail is the perfect make-ahead appetizer for your next Mardi Gras or anytime gathering. It combines succulent boiled shrimp with a spicy tomato-based sauce for the ultimate blending of flavors.
Cajun “Fried” Turkey without the Fry
There’s a widespread view that in the South, we’ll eat anything that’s fried, and fried turkey is no exception! Although fried turkey is not necessarily confined to the South, its origins are very Southern – the heart of Cajun country in Louisiana to be exact. What if you could achieve the crisp and crunchy outside, and moist…
Mardi Gras Salad
For a quick and refreshing salad, you should try Mardi Gras Salad. It is so named because of its Mardi Gras colored ingredients – Green, Purple, and Gold!
Shrimp Po ‘Boy
Shrimp Po ‘Boy may not be the official sandwich of New Orleans, but the Po ‘Boy is as much a New Orleans tradition as is jambalaya and gumbo. Start with a Po ‘Boy Roll, add fried shrimp and the “fixin’s”, and you have the perfect New Orleans tradition.
Baked Pecan Chicken with Mardi Gras Rice
When Susan and I were in New Orleans, she bought a cookbook devoted to the use of pecans. Baked Pecan Chicken was the one recipe that really caught her eye. Who could resist succulent pieces of chicken coated in pecans?
New Orleans Beignets
In New Orleans, Beignets are a fried yeasted dough served with confectioners’ sugar on top. They are traditionally prepared right before they’re served to be eaten fresh and hot. They were brought to New Orleans in the 18th century by French colonists, and made famous by the Café du Monde.