Cooking Method: Sautéing
Chicken Big Mamou on Rice
Chicken Big Mamou is a recipe from Paul Prudhomme's Louisiana Kitchen. My aunt Marjorie used to make this dish. She modified it, instead of one pound of butter, she uses 4 tablespoons and she also scaled back the cayenne. My cousin (in-law) Lisette made this for us last summer. She is a phenomenal cook and sent me her modifications. The original recipe is served over pasta, but I like it over rice.
By - Yields: 6 - 8 Servings
Cheesy Kielbasa, Rice and Broccoli
Cheesy Kielbasa, Rice and Broccoli is a dinner even your kids will love! This easy recipe comes together very fast and is made in one skillet for easy clean-up. Extra cheesy, and just bursting with flavor, it's a dinner recipe you'll find yourself making again and again.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 6 Servings
Bourbon-Glazed Pork Chops with Hoppin’ John
Bourbon-Glazed Pork Chops with Hoppin' John is really delicious. It’s made in one skillet. The Kentucky bourbon gives a kick to these sticky glazed pork chops. In the healthier black-eyed pea Hoppin' John, this easy recipe uses smoked paprika instead of traditional ham or bacon. Hoppin’ John is a dish served in the Southern United States. Eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The black-eyed peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls.
- Prep: 15 mins
- Cook: 45 mins
Pasta with White Beans, Ham & Parmesan
This Pasta with White Beans, Ham & Parmesan is a great way to use leftover ham. It's an easy make-ahead meal for a busy weeknight.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Beef Tamales with Red Chili Sauce
Every Christmas eve my mother-in-law served tamales and albondigas soup. She got her tamales from a local source in East Los Angeles. My friend asked if I wanted to make tamales with her. Absolutely! We corralled another friend, who actually knows what she’s doing and my daughter. We each brought our own filling. I made beef and we also had pork and chicken. I had made tamales in the past, but only one dozen. This time, we made 150! My friend said that you have to take a shot after every dozen is completed! Given that it was 10 am when we started, I only did 2 shots, and then there were those mimosas…. It was so much fun, that I want to do it every year.
- Prep: 1 hr
- Cook: 4 hrs 30 mins
- Yields: Makes 3 dozen
Lemony Green Beans With Frizzled Leeks
These Lemony Green Beans With Frizzled Leeks for Epicurious have only 3 ingredients. The leeks are fried in olive oil, which become crispy and add a lot of flavor to these green beans.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 8 - 10 Servings
Spaghetti with Garlic, Herbs, and Parmesan
A friend of mine recently took cooking classes in Tuscany and brought back some of this fantastic dried herb mix. I used to buy Ducros herb blend in France. Spaghetti with Garlic, Herbs, and Parmesan is one of my all-time favorite ways to eat pasta, especially when you are on a student budget. It was my equivalent of ramen noodles. It is so simple, yet so satisfying.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
King Ranch Chicken
This from-scratch version of King Ranch Casserole gets rid of the cans and is destined to become a modern-day classic. After one bite of this creamy, cheesy casserole you'll be hooked. It also travels well, making it a great choice to take to a potluck.
- Prep: 15 mins
- Cook: 50 mins
- Yields: 12 Servings
Spaghetti Pie
Spaghetti Pie is an old family favorite of our friend Carol Stephens—sadly now gone but NOT forgotten—who served this to her large family in their farmhouse in the English countryside. It is traditionally cooked in a casserole dish (we always use a large soufflé dish) and served with ketchup, as there is no tomato sauce in this—it is spaghetti, minced beef, onions, parsley and cheese bound together with milk and egg (a twist of nutmeg is a must, and a bit of garlic and sautéed mushrooms are great in it, too. Cooking it in a bundt pan and cutting slices of it is a great improvement (we hope Carol would think so!).
- Prep: 20 mins
- Cook: 45 mins
- Yields: 6 - 8 Servings
Roast Brussels Sprouts with Apples and Bacon
These Roast Brussels Sprouts with Apples and Bacon are really delicious. Adding vinegar, wine, sugar and Dijon mustard elevates it to a whole other level.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
