Welcome to the recipe box filled with classic family recipes.
Some of my recipes are more directions then actual recipes.I learned to cook from my Mom. Most of the time unless baking she would say – a pinch,a handful,until your water reach a certain level. Most the time it worked – so give it a try.
On the lunch today is homemade sweet sour made easy.
With grilled chicken breast
Purchased sauce over white rice.
Yum ! Lisa
Okay today I am making something new a combo of a couple of recipes I came across.
Thaw frozen hash browns (microwave)
Mix 2 eggs,cheese and shredded cheese.You can also add other things.
Salt and pepper to taste.
Spoon into sprayed Hot Waffle maker.
Cook into ready.
Enjoy – I needed ketchup on mine. Lisa
For Sunday Lunch today we are Having Fish Cooked in a foil pouch. Rice and vegetables
Today’s post is all about the sides – We love our side Dishes in Louisiana and with the gardens in fresh vegetables are on the menu.
Rice ( a Louisiana staple) This time flavored rice with mushrooms and spices.
And the Star of the Dish – fresh Yellow Squash & Zucchini with Tasso ham .
Clean and peel the vegetables. Slice small. In my black skillet – brown tasso and seasoning mix – add vegetables and add little chicken stock. Cover and let cook down till soft. .
Tasso ham -Though tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes to soup and gravy. Appropriate to its roots, tasso is most often found in recipes of Creole origin, such as jambalaya.
Pork roast with gravy. Rice and fresh green beans. One of my family favorites dishes. Lisa
Today we celebrate – National Oyster Day!
Oysters are beloved throughout Louisiana, and rightfully so: the sweet, lightly briny flavor of Gulf oysters is unmatched by any found elsewhere in the U.S.
Oyster adorers have learned to love their soft chewy texture, as within it lies the oyster’s merrior—those flavor-defining characteristics that come from the waters where the oyster matured. The varieties of plankton the oyster eats, the type of water filtering through it—all of the elements of its environment are present in the oyster’s flavor, just as a wine reveals elements of its upbringing at first sip.
Once shucked, oysters are delicious served raw, fried, chargrilled, stewed, Rockefellered, Bienvilled and just about any other way you can imagine.
Louisiana oysters are largest during the cooler months, October through April. Oysters are available year-round in Louisiana, so you’ll never have to go without.
Louisiana ‘s most famous sandwich-
A po‘ boy (also po–boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually sloppy roast beef or fried seafood which includes shrimp, crawfish, oysters and crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.
How about a Recipe –
Po Boy Recipe-Emerils Roast Beef Po Boy
Family Favorites –
Seafood Po boys from Moma’s Fried Chicken – local place.
Chris’s Po Boys of Lafayette. Shrimp and Roast Beef
Today’s lunch is shrimp and vegetables with fettuccine noodles.