Etouffee means smothered in French. It is a Cajun dish that started and became popular in lower Louisiana by the Acadians. It became a traditional New Orleans food and has spread almost nationwide especially in southeastern Texas. There are two kinds of etouffee. One is called blonde and the other is dark. The difference isContinue reading “Shrimp Etouffee”
Tag Archives: American
Red Snapper Pontchartrain
Or With Any White Fleshed and Bland Fish Fillet I love seafood and one of my favorite fishes is red snapper. We went to a fish wholesale place and saw some very fresh whole red snappers. I could not resist the urge to buy a couple of them along with a pint of lump crabsContinue reading “Red Snapper Pontchartrain”
Latke with Green Onions or Leeks
(Potato Pancakes) I had a few box planters on the patio where I grew some green onions that I started from the cut off root ends of store bought green onions. I never harvested the young greens so they grew very large, almost as large as leeks. One of them was uprooted but I couldContinue reading “Latke with Green Onions or Leeks”
Chicken Salad
For Club Sandwiches This chicken salad is very delicious but I don’t know why I take it for granted or I often forget to make it. It is also inexpensive to make and I usually make it from the leftover boiled chicken and cabbage. The chicken breast is always the part of the chicken thatContinue reading “Chicken Salad”
Sauteed Cabbage (American)
Boiled cabbage is one of the side dishes one may choose from a list of side dishes that come with an entree at most diner restaurants especially here in the southern states. It is a simple, no nonsense vegetable dish, perfect to go with any entree because it will not clash with the flavor ofContinue reading “Sauteed Cabbage (American)”
Beef Tips in Instant Pot
This recipe is better than my previous post of Southern Beef Tips and is a lot easier and quicker to make using the Instant Pot or a manual pressure cooker. The ingredients are somewhat the same as Southern Beef Tips with a little addition of seasonings that make it more flavorful. Try it and seeContinue reading “Beef Tips in Instant Pot”
Spinach Sauteéd in Garlic
This is a very simple vegetable side dish that goes well with almost any entree and is so easy and quick to prepare. If you use fresh bunch spinach, cut off the tough stems then rinse well. Drain in a colander. They look like there’s a lot but they shrink considerably when wilted. One bunchContinue reading “Spinach Sauteéd in Garlic”
Creamy Broccoli and Rice
(Without Chicken) Ingredients: ¾ cup raw rice long grain or Jasmine rice (not parboiled) 1 can Cream of Chicken Soup 1 cup broccoli florets (fresh or frozen) 1 can water (measured from the can of soup) 2- 1/2″ thick slices of Velveeta Cheese (cubed) ½ cup or so grated cheddar cheese or 4 slices ofContinue reading “Creamy Broccoli and Rice”
Meatballs (Air-Fried)
These air fried beef meatballs are so good and quick to make. They can be used for spaghetti with the sauce or meatball sandwiches. You can also serve them with toothpicks as appetizers or hors devours (horderves). Ingredients: 1 lb. lean ground beef 1 egg 1/3 cup bread crumbs (Italian bread crumbs preferred) ¼ cupContinue reading “Meatballs (Air-Fried)”
Country Fried Chicken
Church’s Chicken closed down in our area and I miss their chicken. I tried to get as close to their fried chicken as much as possible and so I came up with this recipe. It is still under improvement but I cannot cook fried chicken everyday. So far, my husband and other guests who haveContinue reading “Country Fried Chicken”
