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Bread Pudding with Praline Sauce
This is a wonderful family recipe I often make at Thanksgiving and Christmas.
French Quarter Bread Pudding
Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
King Cake in a Bread Machine
Hey y'all, make the dough for this king cake in your bread machine and laissez le bon temps rouler! I came up with this non-traditional way to make a very traditional cake just in time for Mardi Gras.
King Cake
This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.
BLT Egg Salad
This BLT egg salad recipe will jazz up your egg salad by combining two classics, resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves.
Polish Gołąbki (Stuffed Cabbage Rolls)
This Polish golabki dish is my grandma's recipe for stuffed cabbage rolls. It is easier to make in large batches since the prep is time-consuming. I double or triple the recipe and bake them in an electric roasting pan. I freeze any extras, and when they come out of the freezer, they taste even better because the cabbage has becomes more tender. My grandma made these with various combinations of beef, veal, and pork and constantly experimented to get them right. I typed this up based on her notes, but she cooked as I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use; sometimes, they are plain with just the marjoram, and sometimes, I use Italian seasoning.
Arakas Latheros (Greek Peas with Tomato and Dill)
Peas are usually considered a side dish, but it is common to eat a plate full of vegetables as a main course in Greece. This traditional way of cooking peas is so satisfying and healthy that it will certainly become a favorite. Serve these Greek peas with crusty bread and feta for the ultimate meal!
Greek Island Chicken Shish Kebabs
These Greek-inspired shish kebabs are a nice change from ordinary grilled chicken. They are excellent served with pita bread, garlicky tzatziki, and a Greek salad. Lamb can be substituted for chicken, and many variations of vegetables can be used.
Kagianas (Greek Eggs and Tomato)
Also called strapatsada, this simple dish consists of just three ingredients: eggs, tomatoes, and olive oil. You'll be amazed, however, at the depth of flavor that is derived from such simplicity. Serve with crusty bread and feta for any meal of the day, or even as part of a meze spread. Enjoy hot or cold, though I must say I like this dish better the next day after leaving it in the fridge all night!
Fasolakia (Greek Green Beans)
Fasolakia are Greek green beans stewed with olive oil and tomato, with a few pieces of potato added for good measure. This is a main dish in Greece, not a side dish, and a prime example of plant-based eating! Good crusty bread is essential for mopping up the sauce and I always need to have a healthy chunk of feta on the side. Serve fasolakia warm or at room temperature for best flavor.
Coq Au Vin with Rosemary and Thyme
This coq au vin with rosemary and thyme is my take on the quintessential French dish. I love to experiment and didn't follow a recipe. I knew the main idea was to braise chicken in wine, and you must season it to your tastes. Thyme and rosemary always go great with chicken and bacon, well, it's bacon. My favorite side dish is mashed potatoes and French or Italian bread to soak up the juices. One time, I forgot I didn't have potatoes, so on the fly, I shredded the chicken and tossed the bones. Then, we had a great soup/stew on a cold night. This dish delivers a lot of flavor with very little work. Enjoy.
Patti's Mussels à la Marinière
These French mussels are reminiscent of dining in an outdoor café in the south of France. Serve Patti's mussels à la marinière with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.
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