Originally, Red Beans and Rice was a traditional Monday meal in Louisiana Creole Cuisine. A slow cooking dish of beans, rice and often, but not always ham or sausage found its way to the dinner table after a day of scrubbing clothes on a washboard.
Now, some form of it can be found in many . . . → Read More: Red Beans and Rice Salad
Easy Shrimp and Lemon Risotto is a quick version of the classic method of making risotto. I chose it for this Valentine’s day because the holiday falls on a Thursday, making it difficult to cook an elaborate meal. Since the risotto is going to be finished in the oven and the dessert I am suggesting . . . → Read More: Easy Shrimp and Lemon Risotto
From the first time I tasted a fish taco, I, along with a million other people, fell in love with it. There is something about eating with our hands that appeals to a lot of people, me included. I could do without the dripping down my chin food, but if it’s good enough I’ll even . . . → Read More: Crispy (or not) Shrimp Tacos with Mexican Rice
If you close your eyes and let your mind wander, this dinner will take you to an island where the temperature is about 75 degrees, there is a gentle breeze coming from slowly swaying palm trees, water laps steadily on the shore then retreats only to repeat this motion over and over and the moon . . . → Read More: Island Dinner for Two
Thanksgiving is one of my favorite holidays and maybe the favorite. There’s no shopping for gifts and it’s another excuse to pull out all the stops for dinner which I love. We often stay home for Thanksgiving as our sons are in Chicago and Burbank. A turkey or even a turkey breast is a lot . . . → Read More: Thanksgiving Alternative
One of the national dishes of Spain is Paella. It consists of everything good, seafood, sausage, chicken, rice and peas among other things. It is a time consuming dish to prepare but without compare.
This salad version is perfect for our hot, humid summers. Serve it in a hollowed out tomato for a smash presentation.
. . . → Read More: Paella Salad
With time precious to all of us, this recipe for creamy risotto is a welcome change from the norm. Normally risotto requires stirring for 30 minutes or more non-stop as liquid is slowly added to the pot. No more liquid is added until the original liquid has been absorbed. No wonder it costs . . . → Read More: Baked Risotto
Please see the February 17, 2011 blog for how to photos.
With time precious to all of us, this recipe for creamy risotto is a welcome change from the norm. Normally, risotto requires stirring for 30 minutes or more non-stop. No wonder it costs so much in restaurants! This version is popped into the oven . . . → Read More: Baked Risotto