kajunboots

Happy Holidays, Cajun cooks! Go to thecajuncooks.com to get my recipe for Cajun rice dressing. Rice dressing is a classic side dish in southern Louisiana during the holidays. My grandmother usually served rice dressing with roasted chicken or pork. I prefer this as a side to pork roast since the sweetness of the pork balances the savoriness of the dressing. This recipe includes chicken gizzards and livers, but you can leave those out if desired. If you go with that option, add more ground beef and pork. Cheers! KB

My Mom made the Chef Boyardee pizza too. We were always excited when she did.

Thanks, mtaabq! My grandmother's first language was French, and my relatives all had Cajun accents. I probably lost mine when I moved away from Louisiana 33 years ago. No Miracle Whip in our fridge, either. Blue Plate was the local brand and mayo of choice in our house. I'm glad you enjoy the recipes. Cheers, KB

Hi all! Go to thecajuncooks.com to see my recipe for grillades, a hearty Cajun stew perfect on a cold night. This is usually a brunch item in New Orleans restaurants, but my mom served this for dinner in our house. I didn't have time to put a video together, but I provided a detailed recipe on my website along with suggested wine pairings. Enjoy!

Good afternoon, all! Fall kicks off gumbo season in southern Louisiana, and my latest video demonstrates how to cook a seafood gumbo. Gumbo takes a bit of patience to cook, but it's worth the effort. I use file from Louisiana instead of okra. Be sure to subscribe, thumbs up, and/or comment. Click Seafood Gumbo to watch the video. Cheers, KB

I'm not a regular Bourbon drinker, but. another thumbs up to Woodbridge Reserve.

I eat most of the fruits and veggies on this list. I have blueberries every morning with breakfast, and. they are supposed to reduce high blood pressure. I still have to take blood pressure meds, so maybe I'm not consuming enough. I'm not a fan of kale.

Good morning! I just posted my latest cooking video on Youtube. In this video, I demonstrate how to cook Chicken Bordelaise. This is not considered a Cajun dish, but it is a menu item on some New Orleans restaurants. Bordelaise sauce is usually made with red wine and served over steak, but this version uses white wine and chicken. It's fairly easy to prepare and looks elegant on the dinner table. I paired this with chardonnays from Virginia wineries. Feel free to comment. Enjoy! Subscribe and give the video a thumbs up, please. Click Chicken Bordelaise to watch the video. Cheers, KB

Hmmm---I usually pat meat dry and then sear it in a pan before putting it in a slow cooker. I also brown ground beef/pork before slow cooking chili or a similar dish in a slow cooker. I wonder if sticking frozen meat in a slow cooker would increase the volume of liquid when all is said and done. Something else to consider as well as food safety issues. KB

The Cajun Cook is back. I demonstrate cooking shrimp boulettes (shrimp balls) with a homemade remoulade sauce. This is an easy and delicious treat. Friends helped with the filming and editing, and I'm still learning how to navigate all of this. Anyway, feel free to comment. Enjoy! Subscribe and thumbs up, please! Link to The Cajun Cooks website or a direct link to the shrimp boulette video. Cheers, KB

I hope to video and post a cooking show in June. I will cook my grandmother's shrimp boulettes. I always looked forward to these when I was a kid! In the meantime, I have revived our wine blog, virginiawinetime.com My late husband Paul and I established ourselves as bloggers with a focus on Virginia wines twenty years ago, and I posted two articles to the blog within the last month. For those of you who live in the area, Virginia wines have come a very long way in two decades, so check out the blog. Comment there or here---I'd love to get some feedback. I am still learning Wordpress and will have to learn how to edit film. Paul was the webmaster, camera man, and film editor, so I am educating myself in the unfamiliar areas as much as I can. The past 9 months have been challenging, but I am determined to move forward. Cheers! KB

Thank you. It's been a challenging time, but I am moving forward.

Thank you, Harlow. My husband was my cameraman and video editor. He passed away suddenly on August 18 of this year. I hope to continue the cooking channel sometime next year. Friends have volunteered to do the camera work, but I need to sort myself out first. Stay tuned---thanks again for watching my channel.

I bought fresh bell peppers from the farmers' market and stuffed them using my grandmother's recipe. Check out my latest video to get the recipe. Here is the link: The Cajun Cooks Stuffed Green Peppers Enjoy!

It's nice to have easy, no-sugar dessert options. What brand of toaster oven do you all have in the kitchen? I've been tempted to buy one, but I've heard mixed reviews about their performance. My sister has a Kitchenaid and loves it, but I'm not paying that much money for a toaster oven.