Stirrin' It Up

f you are looking for a great soup for the cold winter days, this is perfect for you. Smoked applewood bacon gives this dish a really nice texture and a great smoky flavor.

Cajun cuisine is best identified by its use of one-pot cooking.

Though turnip, mustard, and spinach greens were often cooked as vegetables in South Louisiana, it wasn’t uncommon for them to be used in other fashions.

It’s the New Year and time for a nail-biting championship game! We have a great recipe for tailgating parties and “big game” gatherings!

In the early days, this soup was referred to around the plantations as “good luck” soup.

These little puffs are a great starter course or holiday party hors d’oeuvre. The secret to this recipe is keeping the oil temperature between 350°F and 375°F.

This is the Creole seafood soup that drew tribute from the famous English novelist, William Makepeace Thackeray.

Piccadilly Cafeterias, headquartered in Baton Rouge, Louisiana, first created this wonderful recipe.

Eggnog is found on many tables in Cajun Country during the Christmas season. Many believe that the “nog” in eggnog comes from the word “noggin,” a small wooden mug in which the drink was served.

Creoles as well as their Cajun cousins love pork chops served with rice and gravy.

I was looking through The Doctor’s Big Book of Home Remedies for ideas to replenish your body with B vitamins that are drained from all that late-night partying.

Although making pizza with freshly turned dough and slowly simmered pizza sauce is fun for the family or social gatherings, often one just needs a quick, tasty and creative version of the dish.

Marie Laveau was the voodoo queen of Bourbon Street.

While it is quite common in Cajun Country to incorporate any type of meat or shellfish in a stuffing, stuffing the peppers with crawfish really adds a fun and healthy twist.

You are probably asking yourself the question, “why add the claw crabmeat first to the soup?” I know you have heard the old saying…the nearer the bone, the sweeter the meat.

Everyone knows in the south we pride ourselves on our cooking, and no southern meal would be complete without a sweet potato dish.

Cornbread is a staple of southern dressings. Shoepeg corn adds the unique sweet flavor that makes this dressing pure Louisiana.

When most of us think of fudge, we think of dark or milk chocolate. In this recipe, we substitute white chocolate in the place of dark and add a hint of mint for that refreshing finish to the flavor.

Although this recipe appears to be a bit complicated, it is simple to create and well worth the effort.

This recipe is especially great for picky eaters. If traditional meatloaf has gotten to be boring, try this juicy variation. The rolled meatloaf is filled with bacon and cheese, which is sure to make almost anyone happy.

Sauerbraten is one of those old-world dishes brought to Louisiana by the Germans in the 18th and 19th centuries.

Salmon is delicious with chilled salad greens and avocados. This fish is the perfect ingredient for a Louisiana fall salad.

You don’t need to cook all day to get gourmet! This sweet and garlicky salmon is quick, easy, and delicious! Try it with your favorite steamed vegetables for a healthy yet tasty meal!

When it comes to barbecue, brisket is especially favored by the “masters” due to its moist and tender texture (if you cook it right)!

Most backyard cooks shy away from brisket because they fear the tough nature of the meat will come back to ruin a great holiday affair.

Scaloppini refers to small, thin slices of meat that are pounded flat.

It is difficult to find an early restaurant menu from New Orleans that does not feature a milk-based oyster soup, appetizer or entrée.

Bratwurst is traditional German meat that is synonymous with Oktoberfest.

I love baked pasta dishes especially when the dish contains seafood.

It can be a challenge to fit a good breakfast into the morning rush during the school days.