Shrimp and Andouille Gumbo with Okra

April 23, 2017 by

This is another fantastic looking recipe from Joy in Texas!  Looks wonderful!



1 lb shrimp, medium/large 30/40’ish (shells on and heads if you can get them) *See note 1
2/3 cup bacon grease/butter combination
2/3 cup flour
1 large onion, diced
1 small bell pepper, diced
1 medium poblano, diced
2 celery sticks, diced (1/4’ish cup)
6 cloves of garlic, minced
1 14.5 oz can petite diced tomatoes with liquid
6 cups shrimp stock *See note 1
1 to 2 tablespoons Cajun seasoning
½ tsp fresh thyme
1-2 Bay leaves
1 T black pepper
**Salt… Keep in mind the Cajun seasoning has salt so taste first, I added no additional salt.
2 T bacon grease
1 lb okra
12-16 oz Andouille sausage, sliced medium
1/8 t file

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Chipotle Chili Pepper Soup

April 22, 2017 by

Another recipe from my Aunt Elaine. This looks fantastic!

Start to finish: 35 minutes. Makes 3 servings (4 cups)


1 large onion, finely chopped

4 cloves garlic, minced

1 Tbsp olive oil or cooking oil

12 ounces skinless, boneless chicken breasts, cut into bite-size pieces

1  14.5 ounce can chicken broth

2 tsp chopped canned chipotle peppers in adobo sauce

1/2 tsp sugar

1/4 tsp salt

2 cups chopped tomatoes or one 14.5 ounce can of low-sodium diced tomatoes

1/4 cup snipped fresh cilantro

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Hummingbird cake

April 19, 2017 by

This recipe comes from my Aunt Elaine, by way of a ‘hey, can you post this’ text from my Mom.


    3 cups all-purpose flour, sifted
    2 cups sugar
    1 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon allspice
    1 1/3 cups vegetable oil
    2 teaspoons vanilla extract
    3 large eggs, lightly beaten
    1 3/4 cups very ripe banana, mashed
    2 cups toasted chopped pecans, divided
    1 (8-ounce) can crushed pineapple, undrained
    1 cup butter, softened
    6 cups powdered sugar
    2 teaspoons vanilla extract
    pinch of salt
    2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled

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The Best Grilled Chicken Marinade Recipe

April 3, 2017 by

I found this recipe looking for a marinade for chicken and it is fantastic and very simple to make.  I found it on a web site called “add a pinch”


  • ½ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped onion
  • ½ cup chopped fresh parsley
  • 1½ cups beer


  1. Pour olive oil into a 2-cup liquid measuring cup.
  2. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
  3. Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
  4. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.


If you prefer not to use beer, you can replace with apple cider or ginger ale.  I increased the cayenne pepper to 1/2 teaspoon but it could use even more.  It didn’t have enough heat for our liking.

Joy’s Pot Roast

March 30, 2017 by

This is another recipe from Joy in Texas.  Looks really tasty.

I am happy to see Joy sending in more recipes. She is a very talented chef and I love seeing all of her wonderful food.



1 3-4 pound chuck roast
1 T unsalted butter
1 T olive oil
1 can cream of mushroom soup
1 packet onion soup mix
2 cups beef stock (you can use any kind of liquid)
4 large cloves of garlic. smashed
Some carrots, little red potatoes, mushrooms and onion (small or half a bigger one)
Salt and Pepper

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Cheesy Bacon Potatoes

March 29, 2017 by

This recipe is another fantastic looking recipe from Joy in Texas!

2 russet potatoes (4-5 inches long), scrubbed and sliced 1/8th inch thick (thicker cooks longer)
½ medium onion, ¾ sliced thin in half-moons, ¼ diced
12-14 slices of bacon, fried up and cut into small strips (reserve grease)
2 T butter
2 T flour
2 c half and half (1 ½ and 1/2 separated)
1’ish c shredded sharp cheddar
Salt and pepper

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Cinnamon Roll French Toast Casserole

March 28, 2017 by
I stumbled across this recipe on FB.  It’s really simple to make and delicious.   
  • 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
  • 2 Tbsp. melted butter
  • 4 eggs
  • ⅓ c. milk
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla
  • ½ c. powdered sugar
  • 2 containers reserved icing
  • 2 Tbsp. cream cheese, softened
  • 1 Tbsp. milk
  • (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)
  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9×13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
  8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
  9. Pour icing evenly over casserole.



Bourbon Street Steak Marinade

March 26, 2017 by

When Mark and I go to Applebee’s to eat, his favorite is the Bourbon Street Steak. We even got my Mom and Dad hooked on it. I started doing some research and found a copy-cat recipe.  It’s fantastic and really close to the original recipe.


2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
4 teaspoons chili powder
4 teaspoons minced garlic
1 1/2 teaspoons meat tenderizer (McCormick’s is pretty good)
2 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoons oregano
2 cups water

Whisk all ingredients in a bowl then pour into a large zip lock bag.  Pound the steaks out with a meat tenderizer a couple of times. Put them in the marinade and let them marinate from 2-24 hours.

If you don’t like the heat, you can always cut down on the chili powder and the cayenne pepper.

Cheesy squash

March 18, 2017 by

This recipe is from my sister Elaine.  It’s the one dish that Adam always requests when we visit.  

3 yellow squash

3 zucchini squash

1 medium onion

1 jalapeno pepper

1 cup red and/or green bell pepper

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups cubed velveeta cheese


Cut squash in 1/4″ thick rounds, dice onions and peppers.  Cover with water in saucepan and boil until tender.  Drain almost all the water from vegetables.  Reduce heat to low and add cheese.  Adjust salt, pepper and cheese to your taste and enjoy.

Stuffed Cabbage Rolls

March 15, 2017 by

Another great looking recipe from Joy in Texas.  Looks fantastic!!



1 T olive oil
1 medium onion, diced
1 (28 oz) can crushed tomatoes (or improvise)
4-5 cloves garlic, chopped
½ t crushed red pepper
½ t dried basil
salt and pepper to taste

1/3 c medium grain rice
1 large egg
1 small yellow onion, diced
3 cloves garlic, minced
1 t paprika
a splash of Mrs. Dash
salt and pepper to taste
1 lb ground pork (that’s my preference, use beef if you prefer)

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