1 Bunch of Fresh Asparagus, Washed and tough ends trimmed

1 Tbsp Olive Oil

3 Garlic Cloves, Minced

½ Tsp Salt

½ Tsp Pepper


Preheat oven 450

In small pan, heat olive oil and add garlic. Heat garlic for a few seconds to get warm, but not burn and remove from flame.

Place asparagus onto a baking sheet lined with foil. Arrange the asparagus in a single layer. Drizzle olive oil and garlic mixture over the top of the asparagus. Season with salt and pepper. Drizzle a little more olive oil if necessary.

Bake 10-15 minutes until they are tender and start to brown.



Pan Roasted Chicken with Mushrooms, Onions and Rosemary


4 Boneless Skinless Chicken Breasts (you can use thighs if you want)

Salt, Pepper, Salt, Tony’s Chachere, Garlic Powder (whatever seasoning you use)

1 Tbsp Olive Oil

½ Onion, Chopped

4 oz Mushrooms, quartered

Sprinkle of Dried Rosemary


Preheat oven 350.

Season both sides of chicken.

In cast iron skillet, heat oil over medium heat. When oil is hot, add chicken and let it brown, 5 minutes per side. Remove chicken from skillet and set aside.

Add onions and mushrooms to the skillet. Cook approximately 5 minutes to soften onions and brown mushrooms. Add sprinkle of rosemary. Add chicken onto of mushroom mixture.

Place skillet into oven. If you didn’t use an oven safe skillet, just transfer to baking dish.

Cook 30-40 minutes until chicken is cooked all the way through.




3-4 Potatoes (skin on, cut into ½ inch circles)

Olive Oil

Salt, Pepper, Garlic Powder, Tony’s Chachere, Italian Seasoning, Parsley

Shredded Parmesan, optional


Preheat oven 375

Place foil onto baking sheet and spray foil with cooking spray. Place potato circles onto baking sheet. Drizzle olive oil on each potato circle, then sprinkle whatever seasoning you use. Add Parmesan to each potato if you prefer.

Bake 20-30 minutes until potatoes are tender.



Beef Stew


2 Tbsp Olive Oil

3 Lbs Beef Stew, Trimmed and cut into Pieces

3 Tsp Salt

1 Tsp Pepper

3 Tbsp Butter

1 Lb Mushrooms, Quartered

2 Onions, Chopped

2 Cups Carrots, Sliced

2 Celery Stalks, Chopped

1 Tbsp Garlic, Chopped

4 Tbsp Flour

4 ½ Cups Beef Stock

4 Tbsp Tomato Paste

1 Sprig Thyme, Chopped

1 Sprig Rosemary, Chopped

¼ Tsp Ground Allspice

3-4 Cups Potatoes, peeled and diced

1 Cup Frozen Peas, Thawed

2 Tbsp Parsley, Chopped


In dutch oven over med-high heat, add 1 Tbsp olive oil. Season beef with Salt, Pepper, Garlic Powder, Tony’s Chachere (season of your choice). Add a portion of the beef and brown on all sides about 2-3 minutes per side and then remove and set aside. Add the rest of the beef and continue until all browned and removed.

Add butter and mushrooms to pot and cook until browned. Add onions, carrots, celery and garlic and saute until onions are soft.

Sprinkle flour over vegetables and cook about 3 minutes. Add stock, tomato paste, thyme, rosemary, allspice and beef and bring to boil. Reduce heat to simmer and partially cover pot. Cook about 1 hour.

Add potatoes and partially cover pot with lid. Continue cooking until potatoes are tender, about 30 minutes. Removed lid and add peas. Stir well and serve.



Carrot Cake with Cream Cheese Frosting


3 Sticks Butter, Room Temperature

2 1/2 Cups Flour

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cinnamon

3/4 Tsp Caot

1/2 Tsp Ground Ginger

1/4 Tsp Nutmeg

1 Cup Brown Sugar, Packed

1/2 Cup Sugar

3 Eggs

2 Tsp Vanilla

1/2 Cup Water

1 Lb Carrots (8-10 Medium), peeled and shredded on large holes of grater

1 Cup Pecans, Chopped

Cream Cheese Frosting:

1 Lb (2-8 oz boxes) Cream Cheese, Room Temperature

2 Tsp Vanilla

2 Sticks Butter, Room Temperature

2 Lbs Powdered Sugar


Preheat oven 350.

Butter two 9 inch cake pans. Dust with flour, taping out excess.

In a bowl, add flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg.

In mixer bowl, add butter and both sugars and beat on medium until pale and fluffy. Add eggs, 1 at a time. Add vanilla, water and carrots. Beat until well combined. Reduce speed to low and slowly add flour mixture and then pecans.

Divide batter evenly into pans. Bake for 30 minutes until tester comes out clean. Once cooled, frost.


In mixer bowl, beat cream cheese and vanilla  on medium speed until light and creamy. Add butter. Reduce to low and gradually add powdered sugar. Beat until fluffy and smooth.


Beer Braised Cabbage


2 Tbsp Olive Oil

6 Slices of Bacon, cut into small pieces (I used Ham pieces instead)

1 Onion, Diced

2 Bay Leaves

2 Cloves Garlic, Minced

Salt, Pepper, Garlic Powder, Tony’s Chachere, to taste

Pinch of Crushed Red Pepper Flakes

1 Large Head Cabbage, Shredded or sliced thin

1 Bottle Beer

In large pot, add oil and cook bacon until browned and crispy. Remove onto paper towels.

If not using bacon, add oil and then once hot add onion, garlic, bay leaves and seasoning. Add cabbage, a few handfuls at a time, and stir during each time to mix. About half way through adding cabbage, add a little more olive oil and seasoning to get all the way through cabbage. Mix well. Once all the cabbage has been added, add your ham or bacon back to pot. Add the beer. Stir and cover.

Braise cabbage on med-low for about 30 minutes, stirring occasionally, until cabbage has wilted. Adjust seasoning if necessary. Remove bay leaves and serve.


Mint Crinkle Cookies



1 Box White Cake Mix, I used Duncan Hines

6 Tbsp Butter, melted

2 Eggs

3/4 Tsp Peppermint Extract

Green Food Coloring

1/4 Cup Sugar

2/3 Cup Powdered Sugar


Preheat oven 375

In mixer bowl, mix together cake mix, melted butter, eggs, extract and a couple drops of food coloring until you get to the color you desire. Mix until combined.

In one small bowl, add sugar and in another small bowl add powdered sugar.

Drop a tbsp size of batter into the sugar bowl and roll to coat. Then remove and place into powdered sugar bowl and roll to coat.

Place onto baking sheet with parchment or foil. Bake 9-11 minutes. Cookies will puff and crack and edges will set. They will seem under cooked in the center.

Cool on baking sheet and then remove to wire rack to completely cool.





2 Tbsp Olive Oil

1 Cup Onion, diced

2 Tsp Garlic, minced

1 Poblano Pepper, seeded and chopped

1 1/2 Tsp Salt

1 1/2 Tsp Ground Cumin

1 1/2 Tsp Ground Coriander

1 Tbsp Tomato Paste

6 Cups Chicken Stock

1/4 Cup Cilanto, chopped

1 lb Boneless Chicken Breast, cut into bite sized cubes

2 Tsp Lime Juice

1 Avocado

Tortilla Strips, break into small pieces


In large pot, heat olive oil on med-high heat. Add onions, garlic, poblano pepper, salt, cumin and coriander. Cook approximately 5 minutes until onion soft. Add tomato paste and cook another minute. Add chicken stock and bring to simmer for 20 minutes.

Season your chicken with salt, pepper, Tony’s Chachere, garlic powder (or whatever seasoning you use) and add to pot. Simmer another 5-10 minutes until chicken cooked. Add cilantro and lime juice. Stir well. Remove from heat.

Ladle soup into bowls and garnish with diced avocado and broken up tortilla strips.


BBQ Shrimp Po-Boy


½ Cup Olive Oil
1 Cup Butter, 2 sticks
1 Tsp Thyme, dried
1 Tsp Rosemary, dried
½ Cup Worshire Sauce
1 Tsp Salt
1 Tbsp Pepper
½ Tsp Cayenne
2 Tsp Garlic Salt
1 Tsp Chili Powder
2 Juice of Lemons
3 Lbs Shrimp – Medium Size with shells but no heads
Loaf of French Bread

Preheat oven 350

Mix all ingredients in pot except shrimp and bread.

Add shrimp into a baking dish with high sides. Pour ingredients over shrimp and cover with foil. Place in oven for 30 minutes. Remove foil and stir. Test shrimp to see if shells remove easily and shrimp completely cooked. Cook a little longer if necessary. Remove and set aside.

Cut French bread into desired size, but do not cut in half long ways. Remove bread stuffing in the middle to hollow out sandwich. Place in oven a few minutes to crisp up bread.

Peel shrimp and stuff desired amount into bread. Add a little sauce and enjoy. Have plenty of napkins.

You can use the stuffing you removed and any extra bread to dip in the remaining sauce.