This Cajun Blackened Chicken is super with red beans and rice. You can also serve it up over pasta.
Did you know that the aromatic vegetables bell pepper, onion, and celery are considered by some chefs the holy trinity of Creole and Cajun cuisines. Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine; which blends finely diced onion, celery, and carrots. Seasonings include parsely, bay leaf, green onions, paprika and dried cayenne pepper.
Although this chicken is so yummy, my favorite is still fried alligator.
Have I ever told all of you how much I absolutely love organic health food stores. Especially the stores that use farm fresh produce from local sources when available. My local Sprouts had bell peppers in every color on sale. I wondered what to do with these beautiful colors and flavors. I thought a curry would be interesting. I love this yellow curry spice I get from Sprouts! If you have a store near you stop in and grab the spice.
So I had pneumonia, yes not fun! While I was sick in bed I found a wonderful soup recipe for Smokey Roasted Potato and Red Bell Pepper Soup. I have to say I am totally jealous of Teenie Cakes because she has a dutch oven and I do not. However, I plan to pick one up soon and when I do, I will make her version of this wonderful soup. With inspiration from this recipe I made a easy stove top Red Pepper Soup. It was simple enough that sickly me could even stand to make it. Surprisingly my teenagers loved the soup!
This is one of my favorite simple sandwiches. I can’t have just a BLT, it has to be a BLTA! Avocado is a fruit just in case you were wondering. It is also a aphrodisiac! The Mayans and the Aztecs ate them to enhance sexual desirability. They have many vitamins and are extremely healthy for your body and heart. So why not add a little bacon to make it unhealthy?! Here is how I put together my BLTA. Let me know how you make your BLTA or BLT.
Subtitle: Your Guide to Choosing and Preparing the Seasons Best
Publisher: The Taunton Press
Today’s home cooks want to embrace the bounty of every season and cook with unusual ingredients — or use their tried-and-true options in creative ways. Featuring 100 ingredients and 300 recipes arranged by season, Cooking in Season, readers will enjoy both the thrill of discovering new flavors as well as learning different methods of preparing common fresh produce. Each ingredient is accompanied by a beautiful photograph and in-depth details on how to choose it at its peak and keep it fresh, as well as preserving ideas and surprisingly delicious pairings. Plus, each ingredient features multiple recipes from the editors and contributors of Fine Cooking and tested by the Fine Cooking test kitchen staff so home cooks will get sure-to-work, delicious results from their fresh bounty, whether grown at home or purchased at the farmer’s market or grocery.
The Herb Grapefruit -Mango Salsa is definitely a must try! This book is full of colorful recipes, but that’s not all! Great details on fruits and vegetables for every season from early Spring until Winter. This book has extensive tips on how to pick the best, keep it fresh, preparing and how to use the fruit or vegetables in the best of ways. If I would have seen this book in a store, I would have bought it just for the tutorials on how dice a mango, cut a sweet pepper and peel a melon. It also features advice from some of America’s culinary experts. What’s prime is the recipes are healthy! The only thing this book lacked in my opinion is some pictures of the delicious recipes.
We have a local restaurant named Fuzzy’s Taco Shop. I just had to try it out when I first heard about it since I have a Godfather and a Great Uncle we call Fuzzy and Fuzzy Jr. This little place was rumored to have shredded beef burritos and to my surprise they did! I grew up on shredded beef burritos in LA and San Diego. Unfortunately once I moved to Texas all they had was the infamous “Tex-Mex” food of which I am not so fond of. So I was really glad to have a place that served “Cali-Mex” as we call it. After eating there a few times with the kids and my other half they fell in love the burritos as much as I did; I knew I just had to come up with a recipe at home. So I scoured the internet till I found a “old clothe” recipe and video which started the process. With a little effort and a decent amount of cooking time I can now make my own shredded beef burritos at home and for half the cost.
Today I am guest posting at Frosting For A Cause. Please take a moment and stop by and check out my post at the official website Frosting For A Cause. Also for a great little treat here is some cute cause cupcake toppers. They can also be used for cookies. If you have access to print images on icing paper you can use them that way too. Frosting For A Cause Cupcake Toppers download link. Just right click and save as. Hope you enjoy my Pear Berry Nana recipe! Thank you Paula for letting me be a part of such a wonderful cause!