Shrimp Mold

From the catering days….  an oldie but goodie.  Relatively easy to make, can be dressed up festively, and always good.  This was one of my favorite appetizers.  It was usually served during the winter months at Christmas parties and winter … Continue reading

Party Foods: Mini Muffuletta Sandwiches

An quick and easy appetizer, that is easy to put together.   If you have access to olive mix,  it makes this quite easy, as it’s just a matter of layering the meats and cheeses, topping with the olive mix, … Continue reading

Leftovers: Leftover Dirty Rice = Boudin Balls with Satsuma Pepper Jelly

Every once in a while, two good creations collide and make a really awesome and tasty nibble. Some leftover authentic Louisiana dirty rice turned into fried boudin balls, served with some super awesome satsuma pepper jelly (so good my stash … Continue reading

Distinctively Louisiana: Dirty Rice

A Louisiana classic and an all-time favorite.   To be honest, I don’t usually make this from scratch, but usually cheat and purchase the dressing mix from the freezer section of our local store.  It’s the livers and gizzards and … Continue reading