Category Archives: Uncategorized

My favorite brunch dish…recreated at home

May 24, 2014 cajunmamacookin Leave a comment

So I guess if I were to pick a place that my friends and I meet up at the most I would have to say it is Another Broken Egg. It’s a wonderful place to have brunch and they have some really unique dishes. They serve fabulous Bloody Mary’s and have Bailey’s to spike your coffee if that is your desire. As a stay at home mom, sometimes I meet my other stay at home moms (and my friends who work from home) for brunch. It’s perfect. We drop the kiddos off and then before we run our errands or go home and do our thing. It’s the perfect meal as far as I am concerned. Best of both worlds and anything goes. So crab cakes cavallo is my favorite dish on their menu. It’s a total spurge and so decadent. I adore crab cakes. As a kid my mom and dad would take me to Harry’s Hamburger Stand in Marksville when we would visit my grandparents and I always loved their crab burger. So I guess it would stand to reason that I would love crab cakes. I buy this just at random in the seafood section at Kroger’s. They have great ones. The ones I use in this recipe are just what I had bought last time. Mini crab cakes from Target. Market pantry brand. You are welcome to make your own but I will be honest…mama ain’t making homemade crab cakes at 8 a.m. on a Saturday. Thank you very much I will just use the frozen ones. But do your thing honey. This dish was really quite simple to pull together using prepackaged ingredients once I figured out my plan of action. Of course the experience was not the same as being at ABE, as we call it, but the recipe was pretty dead on. It tasted divine. I made some grits and toasted English muffins to serve along side of this scrumptious dish. A cup of coffee and we were golden. Big Daddy loved the eggs with the sauce but did not care for the crab cakes. Whatever…he is nuts!! Who is he? This makes me question who is. Lol! I am mostly kidding. He said it was too early for crab cakes. I did not know there was such a thing. Again, obviously I married a stranger. Smh. Oh another side note…this dish is usually served with poached eggs on top. But I don’t do poached eggs and I have always ordered it with scrambled eggs and it is wonderful!!! Anyway, give this recipe a try if you love brunch and you adore crab cakes!!~AMB

some of us convened for an impromptu ornament exchange in December. We may or may not have had mimosas or Bloody Mary’s that morning. Kidding. We totally did.

oh the deliciousness

Copycat ABE crab cakes Cavallo

serves 2″”

Stuff you need~
1 package of crab cakes (2 big ones or 8 mini ones), cooked according to package directions
1 package Hollandaise sauce mix, cooked according to package directions
1/2 cup andouille sausage, sliced and chopped
One green onion stalk, green parts only, sliced thin
6 eggs, scrambled
Cooking oil

What to do with the stuff~

Warm some cooking oil (about 1 tablespoon) in a medium size skillet. Cook andouille (say it with me an-do-we) sausage until it is nice and brown. Stir in Hollandaise sauce let this simmer on low for about 2 minutes, stirring frequently. Add sliced green onions. My best friend Lolly, taught me to use my kitchen shears to cut them straight into whatever dish you are putting them in. Where I’m from, that is nearly every dish. Her mother in law, Mrs. Fern, taught her this little trick. It works like a charm!!! Let the sauce get infused with that andouille and green onion flavor. Ooh so good. Now, plate this dish up so you can chow down.
Layer one big crab cake on a plate. Spoon some of the scrambled eggs over the top. Now, ladle some of that heavenly sauce over the top. You can add more sliced green onions to this if you wish.
Enjoy! Now that’s a brunch dish worthy of a Cajun!!! Or anyone who just wants to brunch like a Cajun. Say it with me…yummmmmmmmm!!!

mmmmmmmmmm!!

getting that divine sauce ready for the job it was destined for. To top crab cakes!

Uncategorized

Luau punch just in time for summer!!!

May 22, 2014 cajunmamacookin Leave a comment

Oh boy! What a week this has been! It has been chock full of end of school year parties, a graduation, a birthday (mine), tears of joy and tears of letting go. Of course I had my camera with me for some of it. It’s been a week full of blessings, looking back at the year we have had, and looking ahead to summer and behind that another school year with our family. That’s right. We go to school with our family. I don’t have family near by. The closest is 2 hours, which is not that far, but when it comes to day to day life, it is far enough. So we make our own family. And that includes good friends, and the teachers, staff, kiddos and their parents at our most wonderful school. My kids spend so much time there (all 4 of them) that it is just kind of natural for me to want to be a huge part of that. It’s our community. One thing about being Cajun is that you are raised to be somewhat family oriented. I have actual bonds, memories, relationships with cousins, great aunts, second cousins, third cousins twice removed. In my opinion, family is not only about who you are related to by blood, but who is there every day. And for us, that is comprised mostly of the families, teachers and staff at our school. It is a small school, so maybe that’s it. So this week has been a lot about those people. Our family. And the past week or so our Framily (thanks Bee for that term) has celebrated, grieved, said goodbye to some and transitioned. I feel blessed to be a part of it all. I have some very good friends who had kiddos graduating from 5th grade from that same school. They asked me to be there to take pictures and I am so glad I did. It was bittersweet for them, for us and like they were there on my birthday with flowers and balloons to celebrate my day, I was there on hand with my camera to capture those memories that were just a little too bittersweet for them to enjoy from behind the lens. It’s what framily does.
Now onto this fantabulous luau punch. I ran across this recipe last week here http://allrecipes.com/recipe/luau-punch/detail.aspx and it just looked so refreshing I had to make it. It only takes 3 ingredients and a little time to prep, so it makes the perfect punch for a graduation celebration, a birthday party, or just chilling around the pool. Also, with long summer days ahead with 4 kiddos in the house and probably some of our framily too, it is a great thing to have on hand. The kids can have it as is, and the mommies can spike it with rum or vodka (not that I know anything about that. Ha! Who am I kidding? Y’all know I am Cajun and I will spike it and be proud!) and make their own grown up version. It’s also great for that bridal or baby shower or a summertime Sunday brunch. It is an all around perfect summer treat!!! Cold, slushy, and refreshing…it is completely worth your time.~AMB

Luau punch

Stuff you need~

1- 2 liter bottle of sprite or any lemon lime soda (I used Sprite Zero)
1 can pineapple juice
1-12 ounce frozen orange juice concentrate (the original uses 7 ounces but I could not find that size and I did not want to waste the rest. I dumped it in and it was delish!)

What to do with the stuff~

In a large freezer safe jug or container with a lid, combine the orange juice concentrate and pineapple juice. Using a heavy duty spoon, stir well until concentrate and pineapple juice are well combined. Next, stir in the soda. It will fizz up some and that’s ok. Put lid on and stick it in the freezer overnight. The next day, remove container from fridge and using a ice pic, break through the frozen top, turning it into slush. Ladle it into glasses and enjoy! You’re welcome!

an it’s my birthday selfie with some of my wonderful friends! My framily!

our end of the school year pic with me feigning despair (mostly)…really we are all ecstatic!

sweet friends graduating…they are thick as thieves and precious as the day is long

my babies and our wonderful principal. She takes time to pose with her students…she leads a great team

even Toby cannot resist the punch

just in time for summer ☀️

an outsider may look at this picture and just see a librarian, a custodian, cafeteria manager, a security guard, and so on….I look at them, my kids look at them and see the people who are in our lives everyday. They comfort us, hug us, greet us with a smile, protect us, keep us in line…they are our framily. Proud to be a part of that.

Uncategorized

Shrimp Quesadillas, chopping down trees, and a google search

May 18, 2014 cajunmamacookin Leave a comment

So a week or so ago, I had some “rat killing” (as Clay’s Pappaw used to call it) to do around town after I dropped the kiddos off at school. Knowing my days flying solo are numbered with summer coming, I am trying to pack it all in. He had a meeting in town and we were able to meet up for lunch at one of our favorite restaurants that we rarely get to frequent because of the kids always have somewhere they want to go when we do treat ourselves to dinner at a restaurant (a rare treat since it is expensive with 4 kids and frankly, I prefer to cook). We both love Superior Grille (who doesn’t?). It is a Shreveport landmark as far as I am concerned with it’s laid back yet fun vibe not to mention the food is spectacular. We will not discuss the margaritas that will knock you on your behind after you drink half of it. They are so good. So, when he called me and told me he was near by where I was, I said meet me at Superior. I didn’t have to ask him twice. We were hungry but not starving so we decided to split an order of something. I suggested the shrimp quesadillas. I usually order the crawfish enchiladas (shocking right? Ha ha ha) and they are delicious, but I didn’t want something that heavy. On a side note, if you have never had their crawfish enchiladas, you are missing out. Anyway, he was game for whatever and let me say…we were not disappointed. Those shrimp quesadillas were full of melty, savory goodness. They were a hit!!

So cut to today, BD took the boys to our rent house to trim some bushes and start the process of cutting down a tree (yes, that’s what you get when you marry a country boy. He cuts down trees in his spare time, if he decides that needs to be done. At 8:30 in morning no less. Sigh) so the girls and I kind of hung around the house chilling. Bare with me, I am getting somewhere here. The girls have been wanting to see Legends of Oz:Dorothy’s Return. Ben said he was not interested because he had read the reviews and it was a total rip off (yes, my 10 year reads movie reviews, restaurant reviews, etc.). So I am in the movies with my girls and I will admit, I was a little bored. They loved it (which is what counts) but my mind started to wander. “What am I going to cook for supper? What is a good meal to bring to a grieving family? Red beans and rice are always good but what if they don’t like red beans?” There was no one behind us, so I will admit that I turned my phone on and immediately googled a recipe for shrimp quesadillas. Second one was PW’s quesadillas de camerones! I have her cookbooks and the recipe is in one of them (first one) but the link to the post I found via Google is here~ http://thepioneerwoman.com/cooking/2011/01/quesadillas-de-camarones/. Bingo!!! So after the movie, the girls and I stopped at the store to get the few ingredients we needed for what I hoped were the shrimp quesadillas of my dreams. Shrimp quesadillas that were close to the fabulous Superior ones. Maybe. Did I dare hope? Oh I dared. BD was so excited when I texted him this. Ok actually, he didn’t care that much. He was still high from his tree trimming and plotting tomorrow’s “operation river burch down” with the boys to really care. BUT…when I decided to execute my make shrimp quesadilla mission…and he came inside and smelled the aroma that came very close to that coming from the kitchens in Mexican restaurants…oh he cared then. And I quote “mama. It smells like superior in here. Dang it smells GOOD!!” Yeah…that’s the stuff. Y’all. They were so good! Full of creamy, melty cheese and those savory shrimp with just a hint of spice. Sweet baby Jesus, they were divine. BD is still talking about them this morning.

So if you love shrimp, you love Mexican food, you love cheese, you adore quesadillas…these are for you. Try them. I promise. Oh I promise you…you will love them.

PW’s quesadillas de camerones or shrimp quesadillas
Makes 6 quesadillas

oh the deliciousness of it all

Stuff you need~

2 tablespoons olive oil, divided
12 medium size flour tortillas
2 cups shredded Monterey Jack (I used a mixture of shredded Monterey Jack and these new Velveeta Queso Blanco shreds….this was perfect!!!)
12 large shrimp, peeled and deveined
7 ounces of Mexican tomato sauce or red enchilada sauce
1 red bell pepper, sliced into strips
1 green bell pepper, ditto
1 onion, cut in half and then sliced
Butter
Kosher salt and black pepper

What to do with the stuff~

In a skillet, heat 1 tablespoon of the olive oil over medium heat. Add your little shrimpies once you have some heat. Cook them until they are opaque and pinkish. Sprinkle them with a little salt and pepper. Stir in the Mexican tomato sauce or enchilada sauce, reduce heat and let the shrimp simmer in that yummy sauce for about 2 to 3 minutes. Yeah that’s the stuff. Now, using a slotted spoon, remove the shrimp from the skillet. Once they have cooled some, chop them up with a sharp knife. Let them alone for now (this is the hard part…BD came in a snuck several as I was in the throws of cooking, but they are scrumptious little shrimpies I cannot blame him.)
Ok in a separate skillet, heat the remaining 1 tablespoon of olive oil. Add the bell peppers and onion and sauté until they are tender and have a slight brown around the edges. When the veggies are done, remove them from the skillet, place them on a plate, and set aside. Now, take about 1/2 teaspoon of butter and plop it into the skillet. Melt it over medium low heat. Add one tortilla to the skillet. Take a handful of cheese and layer it on top of the tortilla. Now, add some of the sautéed veggies on top of the cheese. Take some of the chopped up shrimp and put them on top of the veggies. Take another tortilla and lay it in top of the whole shebang. Ok…this is the hardest part (other than not eating all the shrimp)…take a big spatula and flip the whole quesadilla over once the bottom tortilla is nice and brown. Don’t panic and just do it. If some stuff falls out, just stuff it back in. You’ve got it. Let that tortilla brown and then remove and cut into 4 pieces. Keep repeating the process until they are all cooked. Just add another 1/2 teaspoon of butter, add your bottom tortilla and go. Enjoy!!! Serve with sour cream, guacamole and some pico de gallo if you want, but to be honest…you won’t miss it. These babies are built to stand alone.

olive oil getting ready to cook those shrimp to delicious doneness

this is my favorite red enchilada sauce…found it at Brookshires

sweet babies peeled and deveined…you have been chosen to be a part of something greater than yourself

this what the shrimp look like when they are opaque and pinkish aka ready

veggies ready to be chopped

so pretty and soon to be tasty

and the tree comes down. Ben watches it. I have pics of him growing up by that tree. I choose to not think of that now. It needed to come down as the roots caused lots of plumbing issues. Still…

Uncategorized

Happy Mother’s Day…here is your chicken ranch soft taco

May 11, 2014 cajunmamacookin Leave a comment

So I debated on whether to post a recipe today…I mean, it has been a week since I last posted a recipe so why today? I feel guilty when I don’t post a few recipes a week and I admit that I struggle with finding balance between being a mom and a blogger. Last week I had two strings concerts to attend for my oldest, a field trip to the mall and the skating rink with him. I helped with the kindergarten gradation pictures since the office asked and my baby was one of them. Not to mention, he lost his first tooth and then swallowed it all within the same minute. Oh the drama. He was scared, disappointed, worried, and elated all at once. There has been Top Readers Club parties for my 9 year old lovely girl to photograph, bring cupcakes and drinks for, pizzas to pick up…yeah…it has been a little busy. And frankly, this school year just needs to come to an end because mamas (and dads…but it is mother’s day so ya’ll get over it. :-)) everywhere are just worn slap out. I know many of you work full time jobs, coach their kids t ball teams, run kids back and forth to gymnastics, ballet recital practice and pics, therapy sessions and so much more. So today I decided that I would give ya’ll a Mother’s Day gift. A recipe that is just so satisfying, delicious, and so easy that it cooks itself. No really. So, as we are on the countdown to the end of the school year and my subsequent inevitable nervous breakdown (i am kidding! Mostly) I thought this would be a wonderful recipe to post. I hope ya’ll enjoy it as much as my whole family has. It was a hit even with my pickiest violin player. So happy Mother’s Day to the moms, grandmothers, aunts who act like moms, stepmoms, Godmothers, and all the ladies out there who may not ever have given birth but play the role of mama to so many. Here is your chicken soft taco!!! Much love on this day ladies!! I sincerely am glad to be able to share these recipes with you. Drop me a line and tell me a little about yourself in the comment section so I can get to know you better. I would love that!! Hugs to you. Hope your day is just as lovely as you are.~AMB

Super easy Crockpot chicken ranch soft tacos (original post can be seen here: http://myfindsonline.com/4-ingredient-crockpot-chicken-ranch-taco-recipe/)

Stuff you need~

1 cup chicken broth (I used the entire can)

1 packet ranch dressing packet

1 packet taco seasoning mix (I use mild to ensure the kiddos will find it palatable)

2-3 pounds boneless, skinless chicken breasts

tortillas

shredded cheese, sliced avocados, diced tomatoes, shredded lettuce, sour cream for topping

What to do with the stuff~

Lay your chicken breasts at the bottom of your crockpot ( I used Big Read…a 4.5 quart one). In a bowl, whisk together the chicken broth, ranch dressing mix and taco seasoning mix. Pour this mixture over the chicken bosoms (my friend Kylie used to call them this and it always cracks me up. Shout out to Kylie!) and cook on low for 4-6 hours. Big red tends to cook a little faster, so mine were ready in about 4 1/2 hours. Shred the cooked chicken breasts and warm the tortillas. Using a slotted spoon, remove the chicken from the crockpot and put it in a serving bowl (if you wish or you can serve the chicken straight from the slow cooker. You are the mama! Do your thing!) Put out the optional toppings and serve those bad boys up. And watch them disappear!

Easy as…

1…

2…

3!!!! Hard part is done!! Turn the slow cooker on and they will be ready when you are! Pretty great.

Yeah…this was us this morning. The plan was to take a sweet picture of them all around me in our pool…happy and laughing. That was the picture I had in my head. Oh what a pipe dream. This is my reality. The boys got into a fight, the girls trying to make mama happy, and me trying to contain the little one. Ahhh…motherhood. I need a drink!!

Uncategorized

Scrumptious sides

April 30, 2014 cajunmamacookin Leave a comment

So I post a bunch of recipes for yummy main dishes on my blog and I post my share of delish desserts but today I am taking y’all in a different direction. Scrumptious sides. That’s right. Think about it…ribs, steak, roast, chicken…they are all yummy. Main dishes are nice but let’s not forget the beauty in the sides. The necessity of the sides. They are not decoration. They stretch our meals and add dimension. Usually we choose sides to enhance whatever main dish we are making. Some people look forward to the sides. I think it is high time I make a post about side dishes because it has been a while. The three, yes, three, I am posting about, are divine. Listen word of advice…if I go cookoo for a veggie dish…please know that is beyond wonderful. These dishes are show stoppers. They will make the main dish do a double take and maybe feel a little insecure. They are good. Fabulous. Wonderful. I could make a meal of just these sides dishes. And bonus…they are all vegetables!!! Think of the beautiful color they will add to your plate and the presentation of your meal. The first one is maple glazed carrots. The other is bacon wrapped asparagus with this savory sweet balsamic glaze. And finally my all time favorite…squash zucchini gratin. Oh my these 3 cover all your bases. Enjoy!!!~AMB

Maple Glazed Carrots (original post can be found here http://www.thecountrycook.net/2011/10/maple-glazed-carrots.html?m=1)

Stuff you need~

1 pound bag of carrots, peeled and cut into chunks on the diagonal
3 tablespoons butter, melted
3 tablespoons brown sugar (light or dark), packed
2 tablespoons maple syrup

what to do with the stuff~
In a skillet, melt butter over medium heat along with the syrup and brown sugar. Stir in carrot chunks and give them a stir so they can get coated in all that syrupy sweetness. Now, cover and let this cook over low heat until the carrots are fork tender, stirring a few times to ensure more even cooking. About 20 minutes. Serve along side roast chicken, meatloaf, baked fish (big daddy’s fave). Enjoy!

Now, this bacon wrapped asparagus. Oh my. Wow. Yum. Yummo. Sweet Baby Jesus, that is some good stuff y’all. We went to Bayou LaGrue for Easter and my mother in law had bought some asparagus and I had just gotten Trisha Yearwood’s most recent cookbook and lo and behold…there was a recipe in there for this treat disguised as a vegetable. You heard me. Utter deliciousness. Make it. You can thank Trisha Yearwood.

awesome cookbook y’all!!!
Bacon Wrapped Asparagus aka asparagus bundles

2 pounds fresh asparagus, ends trimmed
12 slices bacon
1/2 cup light brown sugar
1/2 cup or 1 stick butter
1 tablespoon soy sauce
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper

What to do with the stuff~
Preheat your oven to 400 degrees.
Now, divide your trimmed asparagus spears into 12 bundles. Wrap 1 piece of bacon around each bundle. Start about 1/2 inch from the bottom and wrap upward. Secure the bundles with a toothpick. Place each bundle in a 9 x 13 inch casserole dish.

Next, in a medium saucepan, whisk together brown sugar, soy sauce, butter, garlic salt, and pepper. Bring this to a boil. Pour this hot concoction over the bundles. Try not to stick your
finger in this to taste it…you will burn your finger. Ask me how I know…put dish in oven and roast (cook) for 25 minutes or until the spears are starting to wilt and the bacon looks fully cooked. Remove toothpicks and watch them disappear. So good!!!

make them once and you will crave them. I want some now.

Squash and yellow zucchini gratin (original post can be seen herehttp://www.marthastewart.com/337701/zucchini-and-yellow-squash-gratin)

Ok y’all are in for a real treat here. The other two recipes were kind of sweet and yummy. This one is creamy and savory and kind of simply wonderful. My homegirl Joni made this for us one day last summer and I fell in love. It sealed the deal that we would be friends forever. Joni likes to say she cannot cook, but as far as I am concerned if she introduced me to this fab recipe, she is golden. Not to mention, she is one of the most loyal, precious friends a girl could have. She is a teeny little thing with dark hair and dark eyes and has sass and spunk to spare. I just love her. More than I love
this recipe actually and that is a lot! So, give it a try. It is easy and a great way to use up all that squash and zucchini that grows so well in our gardens during the summer. Better get BD to get on top of that garden.

my beautiful friend Joni with my oldest….she is his best friend’s mom and he thinks she is pretty cool (I do too)

Stuff you need~
2 cloves of garlic, finely chopped (or 1 teaspoon of the jarred stuff)
2 medium zucchini, sliced
2 medium yellow squash, sliced
Kosher salt and freshly ground black pepper
1 cup Panko breadcrumbs
2 tablespoons REAL butter
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

What to do with the stuff~
Preheat oven to 450 degrees. Melt butter in a large skillet over medium heat then add zucchini, yellow squash and minced garlic. Season with kosher salt and black pepper to taste. Cook over medium heat until squash and zucchini are crisp tender, about 5 or 6 minutes. Stir in heavy cream and cook over medium heat until cream is thickened. Remove from heat and stir in 1/2 cup of Panko and 1/4 cup of grated Parmesan.
Transfer this mixture to a shallow 2 quart baking dish. Sprinkle remaining panko and Parmesan. Bake until warm throughout and breadcrumbs are golden brown, about 8-10 minutes. Holy yumminess this stuff is good!!!

this pic does not do this dish justice…probably my favorite vegetable dish

I hope y’all enjoy these recipes! Getting delicious veggies in your diet is so important. And easy.

Ben and his friend, Aidan. Or my mini me and Joni’s mini me in male form. Gotta love that!

quick and easy, seafood, Sides, Uncategorized, Weeknight Meals

Nichole’s Mexican cornbread with crawfish and finding the extraordinary

April 28, 2014 cajunmamacookin 5 Comments

I am glad to be back on the blog today. I took a few days off and somehow just got focused on living life and a week passed me by. I have been cooking up a storm, just doing it off the blog I guess. Good thing is that I have quite a few recipes that I have tried out that were definite wins. I figured I would share with ya’ll a few pics to show what we have been up to over the last week. They say time flies when you are having fun and if that is indeed the case then we have been blowing up the fun cause a week and a few days went by like a flash. We went to Arkansas for the opening weekend of turkey season and to celebrate Easter with my in laws at Bayou LaGrue. We took the kids on a staycation at Margaritaville, we swam, we danced, we laughed, we giggled, we took silly pictures, the kids fought, I fussed, there was laughter, tears, and all in between. We lived life. I just happen to take pictures of our day to day life. I am a firm believer in photographing the day to day things the kids do or that our family does. Those are the things we tend to forget as time goes by. So I capture it all. When I look back on their lives, our lives, so far, it is not the big moments that I struggle to remember. Birthdays, first days of school, their births, I see those clearly in my mind’s eye. The ones that I pull closer though are the ones that happened every day. Nursing them, holding them, rocking them, the giggles, their bonding moments as siblings, our time around the dinner table, and trips to the grocery store. Those are the most precious ones to me. So now, I make sure to photograph those too. It is easy to get swept up in the big stuff, isn’t it? I find that to be true with food blogging too. I get so caught up in trying new recipes, recipes that will grab attention, that I forget to include the stand bys. The old favorites. The recipes that comfort us and will be talked about in years to come. The ones my babies will make for their babies and talk about their memories associated with that recipe. New recipes, big moments have their place. Life would be terribly mundane without them. But the quiet memories, the day to day drudgery, caught on camera, looks quite remarkable when caught in the right light. When put in perspective. Same thing goes for recipes.

For example, back in grad school a classmate from South Louisiana, Delcambre to be exact, made this absolutely delicious Mexican cornbread that crawfish can be added to for a grad school function we had. I made it several times with the crawfish, we loved it, and filed away the recipe. I always thought of it and thought “I need to make that” but got sidetracked, you know, with getting married, having kids, and well…LIFE. Amazing how time can pass by in a such a flash and I have not made that awesome cornbread in over 12 years!!! Now, with Pinterest and a new recipe to try every day if you choose, it is so easy to forget the favorites. I ran across a recipe for crawfish cornbread the other day on Pinterest and said I bet it is the same as Nicole’s recipe. I will just make this one. Cue the buzzer noise. Bomp!!! I was wrong. So wrong. There was nothing wrong with that crawfish cornbread, but it was so not as good as that one given to me by my friend. The cornbread was made from scratch and it was just so…mealy. Nicole’s version was made with Jiffy corn muffin mix and for any Cajun anywhere, that is like coming home. Those little blue boxes are like beacons of light in a grocery store. If I know nothing else, I know that little blue box. Sometimes, I get so caught up in the new, the “special”, that I lose sight of what is really special. So today, I will offer ya’ll a recipe that I have had tucked away for years. It is special. And you will enjoy it. Any flashy recipe on Pinterest cannot touch this recipe. Just like any of these pictures that follow, the ordinary becomes extraordinary when put in the right perspective. Make one of your mundane weeknights this week a little something special and make this cornbread. And celebrate the ordinary. That is where the good stuff is, ya’ll. ~AMB

Nicole’s Mexican Crawfish Cornbread

Stuff you need~

3 boxes Jiffy corn muffin mix (as if there is another brand)

1 1/2 cups whole milk

1/2 cup of canola or vegetable oil

3 teaspoons sugar

2 teaspoons Mexi-Cajun seasoning

3 eggs, beaten

1 (11 ounce) can mexi corn or whole kernel corn with peppers, drained

1 small onion, finely diced

1 pound Mexican Velveeta, cubed

1 pound crawfish tails, roughly chopped

2 Tablespoons diced jalapenos, or *1 small fresh jalapeno diced, optional (*seeds removed, unless you are a glutton for punishment)

Preheat oven to 350 degrees. Prepare a 9 x 13 dish by spraying with cooking spray.

In a medium mixing bowl, mix together 3 boxes of corn muffin mix, oil, milk, sugar and beaten eggs together until just combined. Stir in the chopped crawfish tails, onion, jalapenos if you are adding them, and velveeta. Pour into a 9 x 13 dish and bake for 35-40 minutes or until browned and completely done in the middle. Serve with a lovely green salad or potato salad (or both!) and you have got yourself a meal. And a damn good one at that!!!

This is a picture of the flashy Pinterest recipe cornbread…close but no cigar. Flashy and fancy is not always better. Lesson of life.

A friend from Alex. actually came up with this awesome seasoning. It goes perfectly in so many recipes. If you are not in Alex., you can buy it online…http://mexicajun.myshopify.com/

Ready for action at sunrise on Sunday morning.

Its just a barn kitten, but to a 5 year (and his mama) that kitten is extra sweet

Cloudy day conversations between Toot and Toby (such a moment could easily go unnoticed. I am glad it did not.)

I look over and they were wrapped up in the towel. Sweet sisters.

No words necessary.

10 year old practicing his violin. I find this extraordinary.

Big Daddy and I had a date morning on the boat. The view was fab.

My good friend Laird had her 3rd baby…women give birth everyday and yet newborn life and the process of birthing little humans is so out of this world fantastically extraordinary.

Left the kiddos with Granny and Papa and took a little ride on the side by side. For parents with young kids…this is something special.

Just another ordinary day in Arkansas.

Just a picture of a man headed to work to anyone else, but in the eyes of his family…he is a hero in a tie. Ordinary. But not.

To a passer by this is just a family walking down the boardwalk, but to me that’s my life. Extraordinary.

slow cooker, Uncategorized, Weeknight Meals

Heavenly Balsamic pot roast

April 16, 2014 cajunmamacookin 2 Comments

So this here’s a story a little pot roast that could. It was a good little pot roast. It had dreams of being more. And it was. It had dreams of being all dressed up in a balsamic sauce and being cooked in a crock pot along with his friends carrots, onions, and celery. Ok, kidding aside, because I am pretty sure that joking around about balsamic anything is a capital crime. Because balsamic anything is awesome and should be revered and coddled and loved and praised. I have posted my mother in law’s excellent pot roast recipe before and that is my go to recipe. If you have never made it, check it out here~https://cajunmamacookinblog.com/2013/06/17/tonight-is-a-roast-night/. Making that recipe is like putting on a comfortable pair of jeans, which ironically I find rather hard to do after eating a serving of pot roast and rice and gravy. ha ha! But the other day, I was scanning Pinterest and came across a recipe for their balsamic pot roast and thought, “oh my. that is a super idea. Big Daddy would love that.” You can see that post here~ http://www.sixsistersstuff.com/2013/09/slow-cooker-balsamic-pot-roast-recipe.html. Well, continuing to scan Pinterest (see how I do that? I scan it. That makes me feel like I am not wasting time and I am not on Pinterest…just scanning, ya’ll…scanning. I can quit at anytime I want. Wait, I think that is what addicts say…oh my.) and I saw another recipe for regular pot roast by PW about her perfect pot roast. You can check that out here…http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/. I could not decide which one to make. Pioneer Woman is always a safe bet because she knows her stuff. But I love those six sisters too. And, their pot roast had balsamic vinegar in theirs’, which kind of amps up the yummy a couple of notches. Plus, theirs was made in the slow cooker. I know you peeps love a good slow cooker recipe, so I took what I loved about both and combined them into one delightful, fantabulous, knock your socks off pot roast. You are welcome friends. I made a batch of mashed potatoes to go with that heavenly thick balsamic flavored gravy and also warmed up some of those Sister Schubert rolls aka they are worth it carbs. My baby boy can eat nearly the whole pan. I will add this…use one of those rolls to sop up that ridiculously good gravy and you will be in hog heaven. But I don’t have to tell ya’ll that, do I? No. Because if you are following my blog, you know all about the good stuff in life. Wink Wink! See what I did there? I gave you a compliment and me a compliment at the same. Because let’s face it. We both rock!! Now, on to this pot roast that I have been yammering on and on about. Is your mouth watering yet? Let’s get to it baby!!

Heavenly Balsamic Pot Roast

Stuff you need~

4-5 pound beef chuck roast

2 or 3 small onions (peeled and then cut in half from root to tip)

5 or 6 carrots, not peeled (PW says to maintain their rustic quality and I agree…damn good. Give it a try), just cut them into about 2 inch pieces, discarding the ends

3 stalks of celery, cut into 2 inch pieces

olive oil and a pat of butter

kosher salt and black pepper

2 tsp. dried rosemary

1/2 cup balsamic vinegar (I used 1/4 cup balsamic vinegar and 1/4 cup balsamic glaze my mother in law gave me but I also saw it at World Market aka my mothership the other day just FYI)

1 cup tomato juice

1 can beef broth (reduced sodium)

1 1/2 teaspoons minced garlic or 3 cloves if you are going the “I chop my own garlic here me roar!!” route

3 tablespoons cornstarch

3 tablespoons warm water

What to do with the stuff~

Turn the heat under a big ole skillet to medium. Now, melt the pat of butter (about a Tablespoon if you need that measurement…you little control freak…that’s why we get along because I am one too so I get it!) and about 2 Tablespoons olive oil nice and warm. Now, add in only your onion . You want to get the onion lightly browned on one side and then with a pair of tongs, flip it to the other side and do the same thing…a minute or so on each side will do. Remove them from the skillet. Add in your carrots and give them a good toss in the olive oil/butter combo. About a minute or so is perfection. Good girl. Or boy. Now, put the little browned unpeeled, so rustic and lovely carrots in the plate with the onions and tell them to hang tight. Wait, what? You don’t talk to your food. Is that weird? Then I don’t either. Now, back to this lovely pot roast. Yes, yes, I am getting to that. Now, take that hunk of meat and rub it down with olive oil. Give it a good rub down on both sides. Now, season the mess out of that thing with good old kosher salt and black pepper on both sides. Now, I took some dried rosemary and sprinkled some of that on each side. Ok, now if your skillet needs more olive oil, add some because we are going to brown our roast. With a pair of tongs, place it in the still medium hot oil. Brown it on every side, about a minute or so each side. Flip, brown, flip, brown, got it? Ok. Remove that roast from the skillet and set it on a plate. Whisk in the beef broth and make sure to remove any little brown bits from the bottom of the skillet, pan, what have you. This is your gremille and it makes your gravy richer and just better. Let this kind of simmer a few minutes and then whisk in the tomato juice, garlic, and balsamic vinegar. Continue to let this luscious mixture simmer for a few minutes so the flavors can hang out and get comfortable with one another. They can make friends. When you are going to hang out in a crock pot for 6 or 7 hours, you want to get to know your tomato juice. Just saying.

Ok, now you are going to spray a 6 quart crock pot lightly with some cooking spray. Put your lovely browned roast in there. Toss the carrots, onions, and celery in there. Now, using caution so you don’t burn yourself, slowly pour the balsamic magic liquid on top of the meat and veggies. Now, cook on low for 7-8 hours. Your slow cooker may take longer, so add time accordingly. When you can stick a fork in the roast and twist and it falls apart, you are ready.

Now for the luscious gravy…yes you will want to do this. Skim as much of the fat off the top of the liquid as you can. Now, pour about 2 cups of the balsamic magic liquid into a medium sized sauce pan. Bring it to a low boil over medium low heat. In a bowl, whisk together the cornstarch and water until well combined. Whisk this into the balsamic liquid. Let it simmer for a few minutes until it thickens a bit. You will have some fabulous gravy ya’ll. Roll soppin worthy gravy. Spoon this liberally over the meat and the mashed potatoes. So. Dang. Good. Enjoy. Take a bow. Enjoy your moment in the spotlight because YOU are AWESOME!!!~AMB

Oh sweet little onions, I have big plans for you.

Carrots, unpeeled…carrots gone wild.

Sit there and look pretty my darlings

Giving my roast a lovely little seasoning rubdown.

Remember…brown, flip, brown, flip

Balsamic magic liquid

Ready to be more…ready to become a balsamic pot roast. MMMMMM

Ready to be covered in that lovely gravy. Mouth watering.

Uncategorized

White chocolate popcorn and doing what we can

April 8, 2014 cajunmamacookin Leave a comment

I found this recipe a while back on Pinterest and made it almost immediately. You find the original post at http://www.the36thavenue.com/2013/11/white-chocolate-popcorn-recipe.html. This dreamy concoction tastes like a cross between rice crispy treats and popcorn. It is the ultimate blend of sweet and salty. Oh my. So good.
As always, we had too much, so for a little treat for my kiddos’ teachers, I wrapped up a ball of this yummy popcorn in some plain ole Saran Wrap and then tied it with some pretty pink twine. It made a nice little pick me up for some pretty special ladies. I have said it before and I will say it again…I am not Martha Stewart. Martha would have had treat boxes to deliver this in and I bet her kitchen would not have looked like a bomb went off after she made this. Mine did though. And I used Saran Wrap. But ya know…I have 4 kids and 2 of them have 3 teachers each. So that is 8 teachers in all. When it comes to Christmas gifts and such, I often fall short because I can not do for 8 teachers for what I might do for one or 2. And it is not a competition. All any of us can do is what we can, with what we have, where we are. So, it was a gesture in the middle of another crazy week where I had something extra to give that took little effort but sent a big thank you to some ladies who are so important in the lives of so many kids. God gave us all gifts and it is up to us to choose how we share with the world. That is all any of us can do. Whatever your gift is, I hope you let it shine for the world to see. You are a blessing to many.~AMB

White Chocolate Popcorn
Serves: 10

stuff you need~
2 bags of microwave light butter popcorn, popped
1 1/2 cups Sixlets
1 (11.5 ounce) bag white chocolate chips
1/2 bag regular size marshmallows
3 Tablespoons butter
3/4 cup corn syrup

what to do with the stuff
Pop popcorn according to package instructions and then pour into a big mixing bowl. Set aside. Mix together corn syrup, butter, and chocolate chips together in a medium saucepan. Over medium heat, bring to a boil, stirring often. Mix in the marshmallows, stirring consistently until they are melted. Pour this mixture over th popcorn and stir to combine well. Gently stir in the Sixlets, taking care not to break them. Sprinkle some more Sixlets over the top, if desired. Set it out and watch it disappear. It’s good stuff, y’all!

*yes the candy. But I found them in the baking section at Walmart not in the candy section and in a bottle not a bag. Also, you can use the pastel colored M&M’s in place of the Sixlets.

my oldest with one of his wonderful teachers.

healthy options, pasta dishes, quick and easy, Sides, Uncategorized, vegetarian, veggies

Rainbow Pasta Salad and lots of the good stuff know, I learned from my friends

April 6, 2014 cajunmamacookin Leave a comment

So I have told ya’ll about my very good friend Betsy before, right? I will give ya’ll a little more back story here because it is relevant to the recipe…well, mostly. Ha ha! Ya’ll know I love to tell a good story, right? Anyway, I met Betsy back in 2005 when my oldest started MDO at First Baptist here in Shreveport. Her oldest, Maggie, was in class with Ben. I had 2 kiddos, aged almost 2 and 6 months old. We had just moved from Keithville and I was still convinced I could absolutely be the perfect mom and all the other delusions we new mommies by into. It’s true, girls. Betsy is what you would call, shy, when you first meet her. Friendly, but a little aloof and seems perfect beyond words. It is a little intimidating. We would make a little small talk, but she worked in the MDO and was always on her way to her own class. Lo and behold, round about April, I was pregnant with #3 and she was pregnant with #2, now known as Aubrey and Annie. We would meet in passing and exchange hellos. Come fall, my Kayla was old enough and I put her in MDO with Ben and Betsy was her teacher. We were both hugely pregnant and would talk about due dates and Kayla’s progress, which coincidentally, was not good. You know how daycares and MDO’s always say “she will stop crying as soon as you leave and be fine. We will call you if there is a problem.” Kayla was one of those rare babies that did not stop crying. She in fact, sat in Betsy’s barely there lap and would sob inconsolably. So, I would come and get her early everyday. Keep in mind, I am due any day with baby #3 and my 18 month old was a mama’s girl. I was experiencing mommy guilt, self doubt, mommy fear at it’s most primal…whatever you want to call it. Aubrey came along in October and then Annie at the end of November. I eventually took Ben and Kayla out of MDO because Aubrey kept getting so sick and finally got a stomach bug at 5 months old and I said enough. I am not going to lie or sugarcoat it. Having 3 kids, 3 and under and a husband who worked or hunted all the time was to say the least overwhelming. I guess I had a little postpartum depression now that I look back on it. Baby number 3 was a blessing and also a knockdown punch I was not expecting. She cried all the time if she was not being held and I was just at my wits end. So, fast forward to a year and half down the road, I was expecting baby #4 and Ben would be starting kindergarten in the fall. I decided to try MDO again. So I went back to the only place I really knew, First Baptist. Little did I know how glad I would be that I made that decision. I found out Betsy was also expecting a baby boy and was due in June. I was expecting a baby boy in July. Well…as luck (or I say, God’s plan) would have it, that summer, right before I had Lucas, I saw Betsy in the Target parking lot. I have goose bumps as I write this as I can see just how meant to be it was. I admired her newborn baby boy, Jack Henry and made small talk. Well, cut to the fall, and the girls started MDO. Aubrey and Annie were in the same class and every day Betsy was not working at MDO, I would see her in Target. We would laugh and joke about “ha ha see you in Target every time! How funny!” We exchanged phone numbers, but I was still adjusting to motherhood with 4 kiddos and did not see much of a future in our friendship. I had not made friends very easily since moving to Shreveport and I did not have high expectations. Well, somehow, we managed to carve out a nice little friendship and we banded together with some other moms and formed a nice posse that included about 6 moms and in excess of 25 kids. Yeah, we were a motley crew at best. Betsy and I spent lots of time together with the kids and without. I ended up being her teaching partner for a year before they moved. I loved those Tuesdays and Thursdays and I frankly loved spending time with my friend. This pasta salad recipe is only one of the many things I treasure from our time together. For someone who says she doesn’t cook, she sure does have some flipping awesome recipes. Ya’ll know the rest of the story…they moved to South Louisiana so her hubby could join a practice and the rest of their story could unfold. I miss her everyday and I know she misses me, but life has moved on for both of us and we have made our way. She is still one of my good friends and our kiddos still love each other, even if we don’t see each other often. And a few of those friendships still remain strong and that is a gift that keeps on giving. (I am talking to you Lexie B) You see, some things, like our friendship, are just meant to be. God kept putting us in one another’s path until we realized…hey, I like this girl!!! She likes Target as much as I do and she gets me. She just gets me. Thank God for friends who get us, right? Those crazy years were made much more bearable because of Bets. In many ways, she taught me how to be a mom. She taught me how to pack lunches for my kids…no really, she is a mastermind at packing lunches kiddos love. She taught me how to make really delicious brownies. She taught me you can never go to Chick fil A too often and how to do really good arts and crafts. She taught me how to get over myself and roll with it with a little grace and not worry so much. She taught me to laugh at myself. And she taught me to trust in friendship again and that I was lovable just as I was. Hot mess and all. She is the yen to my yang. This rainbow pasta salad is a perfect example. For years I had wondered, how in the heck do the restaurants make such deliciousness? Well, in walks Betsy to show me. So delicious and yet so easy. Too good to be true. And yet…totally true. Just like our friendship. Love ya Bets. ~AMB

friendship is indeed a gift

A good friend gives your cozy coupe a push when you need it.

Rainbow Pasta Salad

Stuff you need~

1 package of rotini pasta, cooked al dente and then rinsed with cold water

5 cups of chopped vegetables (you can use anything but I use cucumbers, tomatoes, carrots, purple onion)

1/2 – 1 cup of cheddar cheese and/or Mozzarella cheese cubes

1/2 cup Salad Supreme seasoning

8 ounces or 1 cup of Italian dressing

What to do with the stuff~

Put your cooked, drained and cooled pasta in a big bowl. Toss in your chopped veggies and cubes of cheese. Stir in the seasoning blend and the Italian dressing. Add more if you think it needs it. Toss well so that the seasoning and dressing coats every last noodle. You will be so happy and full of joy when you take a bite of this yumminess. It will make you smile and want to give some to your friend. Do it. She might just love you for life!!

Shout to my girl Bets for this and so many other wonderful things she introduced me to!!!

*For this batch I added in some penne pasta because I needed to stretch it a little further to feed a large group. I added a little more salad dressing and seasoning accordingly.

The secret ingredient

So full of color and flavor…you will love it and so will your friends

quick and easy, Uncategorized, Weeknight Meals

Loaded nacho casserole

April 2, 2014 cajunmamacookin Leave a comment

Do you like nachos? Do you like casseroles? Do you like the convenience of a one dish meal that serves a crowd? If you answered yes to these questions, than this casserole recipe is for you. Oh sorry, I think I have been listening to too much public radio.
This casserole is indeed basically one dish that feeds a crowd and has all you need for a complete meal. I got the recipe from one of my favorite websites…http://www.sixsistersstuff.com/2014/03/loaded-nacho-casserole-recipe.html. She tells you all about how she came up with the idea. Let me say…she is a genius!!! BD ate it up. Kiddos, not so much. Here is the deal though, if I cooked only what my kids liked there would be no Cajun mama cookin blog. Unless ya’ll wanted me to tell ya’ll how to heat up Eggo waffles, make mac and cheese, heat up a wiener in the microwave or make a PB&J. My kids, despite my efforts, do not eat everything that I cook. Sure, there are the nights when there is a fingernail moon and Mercury and Venue are in sync (can you tell I am not an astrologist?) and they all eat what I make. What I am getting at is that it is extremely rare for them all to just gobble up what I cook. I decided a while back that I am not cooking for them. I make what BD and I like or might like, hope that the kiddos will like it or even love it, and usually one or two of them will eat what I make. But I by no means attest to 1) my kids eat it or starve. I tried that approach, but I didn’t care for tucking my kids in and hearing their little bellies rumble. For me, that was too much. I admire parents who have that ability, but I don’t. 2) my kids gobble up whatever I put in front of them, never complain and they all have perfect table manners. They don’t. I don’t front ya’ll. I tell you like it is, keep it real, show you the ugly. For example… I got the cutest burlap place mats that have, get this, a cute little table manner written on each one. So naturally, my kids become well mannered and perfect when they sit down to eat because their plates are on these well appointed place mats. Negative Ghostwriter. Half the time, I forget to put them out. Yeah, that’s right. Though I totally convinced myself that I would so put these out for every meal and then pick them back up again after each meal, I lied to myself. Do you ever do that? I do. More than I care to mention. But I will. So that you don’t feel so bad about it when you do it. I will admit to you that there are days when I might give Bree Vandecamp from Desperate Housewives a slight pause before she proceeded to kick my ass in the who is most like Martha Stewart category of Mom of the Year pageant. Now, Roseanne (from the show Roseanne…to be clear) she might be all like “woah, smart ass comment, check this chick out…she thinks she is Martha Stewart!!” but not in a threatened or impressed way but more of a making fun of me for thinking I come close kind of way. That’s right. I can buy all the burlap place mats I want, but I will forget to put them out or pick them up half the time until I am so sick of looking at them that I put them back on top of the microwave until the next time I want to play like I am Madame Fancy Pants again. So, ain’t nothing over here in CM kitchen perfect or well appointed. How I manage to get done what I get done escapes me and I am pretty sure I have the good folks at Keurig to thank for that since this girl runs on her coffee. So…here we are back at where we started before I took ya’ll off on my verbal journey that gave you some insight into just how whacko I really am. But I mean, have ya’ll missed the part where I told ya’ll I had 4 kids in less than 5 years? If that didn’t clue ya’ll in to the whole “this chick is a little whack” than you are not real quick on the uptake. Ha ha! But real. 😳
Anyway, back to the recipe. I know, I know, it is hard to follow me at times and I appreciate you trying. I hope somewhere you are laughing at my candor rather cursing my ability to get greatly off track. Here is the recipe for this cheesy, meaty, everything in it but the kitchen sink casserole. It is pretty awesome and if you brown your ground meat ahead of time, it is a cinch to pull together. So on the days y’all have Tball or Spring soccer practice, ballet, teach a classroom full of kiddos all day (I have 2 sisters who are teachers and a bunch of friends who are…shout out to my teachers out there!) you can have supper prepared super fast. Ok ready?

Six Sisters’ Stuff Loaded Nacho Casserole

stuff you need~

1 pound ground beef, cooked and drained
1 small onion, diced fine
1 green bell pepper, seeded and diced
1 can whole kernel corn, drained
2 cans diced tomatoes, undrained
1-8 oz. can tomato sauce
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 small can diced green chiles
1 package reduced sodium taco seasoning
1 10 ounce bag tortilla chips
2 cups shredded cheddar

what to do with the stuff~

Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking dish. Brown your ground meat if you have not done this already. Now, add in your bell pepper and onion and let them get a little tender. About 5 minutes or so should do you good. Now, just stir in the tomatoes, green chiles, corn, beans, taco seasoning and tomato sauce. Bring this saucy concoction to a boil over medium heat, then reduce heat and let it simmer for about 20 minutes. (You could this the night before so you could throw it all together the next night…just a thought). Now, layer half of the tortilla chips at the bottom of the casserole dish. As suggested, I kind of crushed them a little. Next layer half of your sauce concoction. Now, repeat this. Next sprinkle your cheese all over the top. Pop the casserole into the oven and bake until the cheese is all bubbly and the casserole is heated throughout. Let it cool a few minutes and then dish it up, baby!!
Serving suggestion…this would be divine over a bed of fresh shredded lettuce. Kind of a taco salad of sorts. Also, next time, I will use flour tortillas in place of the chips to see if I prefer it that way. It was delish like this but I think it might be awesome with the soft tortillas in there to soak up that sauce. Oh and i might use shredded chicken in place of ground beef to change it up. Yum!! I will let y’all know. Very good, makes a ton and is quick and easy . Hope y’all enjoy it more than my kids did. 😉 what do they know anyway about good food, the little stinkers. Aw who am I kidding? I work for them. Sigh~AMB
.

It’s cheesy, loaded with veggies, all in one dish and ready to please your hungry bunch!

	cajunmamacookin on Copycat Cuco’s Cheese En…
	Nana on Copycat Cuco’s Cheese En…
	cajunmamacookin on Pea and asparagus casserole an…
	Bunny on Pea and asparagus casserole an…
	Lauren Averette on Crawfish Fettucine…like…

cajunmamacookin's Blog

Category Archives: Uncategorized

My favorite brunch dish…recreated at home

Luau punch just in time for summer!!!

Shrimp Quesadillas, chopping down trees, and a google search

Happy Mother’s Day…here is your chicken ranch soft taco

Scrumptious sides

Nichole’s Mexican cornbread with crawfish and finding the extraordinary

Heavenly Balsamic pot roast

White chocolate popcorn and doing what we can

Rainbow Pasta Salad and lots of the good stuff know, I learned from my friends

Loaded nacho casserole

Delicious food that is simple and real.