Friday, August 31, 2018


Po' Boy sandwiches are Louisiana's gift to the rest of the country. It consists of crusty French bread, chopped lettuce, thinly sliced red onion, seafood or meat, and a spicy Creole sauce. I included two sauces for you to choose for these sandwiches. Creole Mayonnaise is my personal favorite but either sauce is traditional and delicious.

Po' Boys
French Bread 
1 T softened butter
Creole Mayonnaise or Spicy Rèmoulade Sauce (recipes follow)
A small chunk of Iceberg or Romaine lettuce, finely chopped                      
A few slices of red onion
Avocado oil or peanut oil, for frying
Lemon wedges

2 large eggs
2 T water
½ cups corn flour                                           
2 T Creole seasoning 
1 t garlic powder          
1 t lemon pepper
1 t sea salt
1 t cayenne pepper
1 cup peanut or avocado oil
6 to 8 medium shrimp, peeled and deveined   
6  to 8 shucked oysters

Cut French bread into 2 (8-inch lengths and cut in half, lengthwise.
Spread butter on the inside of each bread slice. 
Place on a baking sheet and broil or on a griddle and cook until golden brown, then set aside.

In a bowl, add the eggs and water and whisk with a fork.
In another bowl, mix together the cornflour, Creole seasoning, garlic powder, lemon pepper, sea salt, and cayenne.

Dip the shrimp in the egg mixture and then dredge in the cornflour mixture and set aside on a platter.
Do the same with the oysters.

In a cast iron skillet, heat oil until a small amount of flour immediately sizzles when you drop some in. You can also use a candy thermometer and let oil reach 360 degrees F.

Fry the shrimp for about 2 minutes on each side until golden.  
Remove with a slotted spoon to a rack on a baking sheet.

Keep warm in a 225 degree F oven while frying the oysters.
Fry the oysters for about 3 minutes on each side until golden.

Spread the Creole Mayonnaise or Spicy Rèmoulade Sauce on the bottom and tops of each slice of bread. 
Add the shrimp to one bottom and oysters to the other, add some lettuce, and onion slices, and then add the top bread.

Serve with lemon wedges.  

Serves 2

Creole Mayonnaise
¾ cup mayonnaise
1 t Dijon mustard
1 T Creole seasoning
1 T extra-virgin olive oil
1 t garlic powder

Mix the above ingredients together in a small bowl. 

Refrigerate until ready to make sandwiches.

Spicy Rèmoulade Sauce

½ cup mayonnaise
1 T Creole mustard
1 t Worcestershire sauce
1 scallion, minced
1 small clove garlic, minced
1 T small capers
1 T sweet pickle relish
1 t prepared horseradish
Zest of ½ lemon
Juice of ½ lemon
1 t paprika
1 to 2 t Louisiana style hot sauce (Crystal or Louisiana)
Salt and freshly ground black pepper

Mix the above ingredients together in a small bowl.

Refrigerate until ready to make sandwiches.

Friday, August 24, 2018


Once in a while, we like plain old-fashioned white bread for grilled cheese or tuna salad sandwiches...even peanut butter and jelly sandwiches. This bread is so easy to make and is very moist because of the addition of potato flakes. Your house will smell amazing while this bread is baking.

½ cup lukewarm water (about 105 degrees F)
2 ½ t active dry yeast
3 T honey
¼ t ground ginger
¼ cup powdered milk
4 T unsalted butter, melted and cooled slightly
1 ½ t sea salt
1 cup lukewarm water
¼ cup dry milk
¼ cup potato flakes
4 cups all-purpose flour

Pour the ½ cup lukewarm water into the bowl of an electric stand mixer.
Add the yeast, honey, and ginger. Let proof in the bowl for 15 minutes.
Attach the bowl to the mixer fitted with a dough hook

While mixing on low speed, add the powdered milk, butter, and salt.
Add the lukewarm water, dry milk, and potato flakes.
Add the flour, 1 cup at a time.
If you don’t have a stand mixer, you can do this in a large bowl using a wooden spoon.

Let the mixer run for 3 minutes and then transfer to a lightly floured work surface and knead the dough by hand for 3 to 4 minutes.

Lightly coat a bowl with cooking spray and add the dough. Flip over to coat in oil on both sides.
Cover with plastic wrap, or a damp tea towel and let the dough rise in a warm location until doubled in size, about 1 ½ to 2 hours.

Lightly coat a loaf pan with cooking spray and set aside.
Punch down dough and form into a smooth oblong shape and place into the prepared loaf pan.

Let rise in a warm place for about 30 to 40 minutes, until the bread is about on inch (no more) above the rim of the loaf pan.

Preheat oven to 375 degrees F, 15 minutes before the bread has finished rising.
Bake bread for 30 to 35 minutes.

Remove loaf pan onto a wire rack to cool for 10 minutes. Release from loaf pan and cool bread directly on rack until completely cool.

Makes one loaf

Monday, August 13, 2018


I combined my Vanilla Cookie recipe with my Chocolate Cookie recipe to make pinwheel cookies. When you cut your cookies, start in the middle and work to each side. The very end cookies may not be a pretty as the center cookies but they are still delicious.

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 t vanilla extract
2 eggs
¼ cup milk
3 cups unbleached flour
2 t baking powder
¼ t sea salt
2 ounces bittersweet dark chocolate, melted

Cream the butter and sugar in a large bowl with an electric mixer fitted with a paddle attachment.
Add the vanilla, eggs, and milk and continue to mix well.

In another bowl, sift in the flour along with the baking powder and salt.
Slowly add the flour mixture to the butter mixture and mix well.

Transfer dough to a work surface and divide the dough in half.
Transfer one half back into the bowl and add the melted chocolate and mix in well.

Wrap each dough in plastic wrap and flatten them.
Refrigerate for 1 hour.

Unwrap each dough and place each between two pieces of wax paper.
Roll each dough into thin rectangles to about 12 inches in width.

Place the chocolate layer on top of the vanilla layer and with the help of one piece of wax paper on the top and one piece on the bottom, roll up like a jellyroll.

Place in refrigerator and chill for one to two days.

Preheat oven to 350 degrees F.

Remove wax paper and place dough on a work surface.
Cut the roll into ¼-inch slices and place on two ungreased cookie sheets.

Bake for 12 to 14 minutes. 

Makes 4 dozen cookies

Sunday, August 5, 2018


My husband always like fried chicken breasts. I like boneless and skinless fried chicken breasts. Now, this is his favorite. You can omit the Cajun or Old Bay seasoning and it is still delicious.

Chicken Marinade
4 boneless skinless chicken breasts
2 cups buttermilk
1 t sea salt
½ t finely ground black pepper
1 t granulated garlic
2 t hot sauce

Pound each chicken breast between plastic wrap until about ½ inch thick.
Cut each breast in half, crosswise. You will now have 8 pieces of chicken.

In a medium bowl, whisk together the buttermilk, salt, pepper, garlic, and hot sauce.
Add chicken to marinade, cover and refrigerate for 6 to 8 hours.

2 cups all-purpose flour
2 T paprika
2 T Cajun Seasoning or Old Bay Seasoning (optional)
1 T cornstarch
1 T baking powder
2 t sea salt
1 t finely ground black pepper
1 t dried minced garlic
½ t cayenne pepper

Peanut oil or avocado oil, for frying.

In a medium bowl, whisk together the flour, paprika, Cajun seasoning, cornstarch, baking powder, salt, pepper, garlic, and cayenne.

Remove the chicken from the refrigerator and dredge the chicken pieces in the flour mixture.
Dip it back into the marinade and then dredge again in the flour mixture.
Place chicken on a baking sheet while oil is heating.

In a cast-iron skillet, or a deep fryer, heat about 3 inches of oil to 375 degrees F.
If you don’t have a thermometer, put the end of a wooden spoon in the oil and if it bubbles briskly around the spoon, your oil is hot enough.

Fry chicken until golden brown and crisp, about 3 minutes on each side.
Remove to a baking sheet lined with a rack and keep warm in a 250 degree F oven while frying the rest of the chicken.