What's Cooking

The Recipe Box

Welcome to my Food Blog. My place to share my families adventure with Food. Join us as we explore family favorites &new dishes. February we explore Chinese New year and the dishes of China. Lisa

Cajunese, What's Cooking

Quick Shrimp &Fettuccini stirfry

It's Friday & Lent in Louisiana. On Today's menu : Shrimp & Fettuccini stir fry. This recipe use small packaged frozen shrimp & vegetables. For a quick dinner. Defrost package shrimp & miranate in Chinese cooking wine & lt soy sauce while cooking pasta. Pre cook pasta -aldenta. In wok add small amount of oil… Continue reading Quick Shrimp &Fettuccini stirfry

Cajunese, Mixing bowl

Home made Fortune Cookie

3 tablespoons butter, softened 3 tablespoons sugar 1 large egg white 1/2 teaspoon vanilla extract 1/3 cup all-purpose flour Preheat oven to 400°. Write fortunes on small strips of paper (3-1/2x1/4-in.); set aside. Line a baking sheet with parchment paper. Using a pencil, draw two 3-1/2-in. circles on a sheet of parchment paper. Place paper,… Continue reading Home made Fortune Cookie

Cook Books - Entertaining & Holidays, What's Cooking

Sunday’s Cook Book Spotlight * 101 Asian dishes

  We are a big Foodie Family -my hubbies family owns a res truant and we love too cook & try new food. As a Big Food Network fan this was my Sunday pick!   book link       Named one of the Top 10 Cookbooks of 2017 by the Los Angeles Times! Authentic… Continue reading Sunday’s Cook Book Spotlight * 101 Asian dishes


Muffaletta Sandwich

Mardi Gras food

Lisa * My Everyday Life

A hometown favorite  – Cantella & Sons ( our local grocery store makes them). Lisa 

But if you can’t get here – 

  1. 1 (16-inch) loaf French bread, halved
  2. Olive Salad (recipe follows)
  3. ¼ pound mortadella, thinly sliced
  4. ¼ pound dry Italian salami,* thinly sliced
  5. ¼ pound capicola, thinly sliced
  6. 1/3 pound sharp provolone, thinly sliced


  1. Scoop out the interior of the bottom half of bread. Spread Olive Salad along bottom layer of bread. Layer 1/3 of mortadella, 1/3 of salami, 1/3 of capicola, and 1/3 of provolone. Repeat layers, and top with remaining Olive Salad; cover with top half of bread. Wrap in aluminum foil, and place between two heavy cutting boards. Place a heavy weight on top, and press firmly to flatten. Refrigerate at least 3 hours. Unwrap, and cut into 8 pieces.

  1. ¼ cup pitted kalamata olives, finely chopped
  2. 1 cup green olives with pimentos, finely chopped

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