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Cajun Style Baked Sweet Potato
Tired of the same old baked sweet potato? Great for picnics and barbecues, these sweet potatoes are seasoned with a homemade herb and spice mix.
Collards
This is a classic formula for perfect collard greens. Simmered with bacon, potato and wine vinegar, these greens are sensational.
Okra Fritters
In the South, grits and okra are everywhere. I threw this recipe together when trying to come up with something different. When I make it for the kids, I leave out the tomatoes and onion.
Billy's Favorite Smoky Collard Greens
Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.
Pig Picking Cake III
This is my daughters favorite. It is an easy mandarin orange cake with pineapple, nuts, pudding and whipped topping. Whip one up and it's pig-out time!
Deep-Fried Turkey Marinade
This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey.
Cajun Chicken
These Cajun-style grilled chicken breasts can be served hot or cold as an entrée, on a Caesar salad, or in a sandwich.
Remoulade Sauce à la New Orleans
This remoulade sauce recipe is a cold sauce that originated in France, then popularized in New Orleans. Use this wonderful sauce to top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches.
Vicki's Hush Puppies
This hush puppies recipe makes lots of crispy hush puppies that are tender on the inside. This Southern favorite makes a great side for seafood.
Andouille Sausage
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.
Dirty, Dirty Rice
Learn how to make dirty rice even dirtier with this recipe. Believe it or not, the first place I ever had dirty rice was at Popeyes. I'd never been a huge fan of liver, but after trying dirty rice, I started to crave it with even more "dirt" (liver, pork, and aromatic vegetables). While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.
Authentic New Orleans Red Beans and Rice
This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
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