Hottest day of the year, September 7,2019. Made shrimp Remoulade for Mimi and Bebe Saturday night. Mimi went to ER this past week cause she couldn’t breathe. She actually called the ambulance. Turns out, “just” COPD, and they sent her … Continue reading
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
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
I’ve always wondered how the Cajuns removed corn from the cob that resulted in a pan full of corn and milk. As if someone had literally poured cream into the corn. Creamed corn. But, how do you do that? If … Continue reading
I started this post the first weekend in April, but Life gets in the way sometimes. This is not always a bad thing. Being forced to slow down has caused a gardening obsession to finally flourish. My entire life I’ve … Continue reading
Still without a kitchen, but cooking anyway! This is one of our favorite dishes that I hope to make when the kitchen is completed. Buen provecho! This is a very impressive dish. A very tasty dish. An entree suitable for … Continue reading
I haven’t been to the Farmer’s Market in a few weeks. And, I was extremely surprised (but very happy) to see lots and lots of Kirby cucumbers. Yes, the best cucumbers for making pickles of any flavor. To make these … Continue reading
Delicious! This would be good with any fresh fig. These figs are so large, I halved them, and also shaved a bit off the bottom of each half so that they would not roll around the plate. … Continue reading
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
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
icookforleftovers 