Here recently, I met a new friend! She is also an experienced chef from New Orleans, Louisiana! I asked her what she would recommend for a Christmas appetizer! She went directly to Boudin Balls!

The conversation started off by us talking about different types of roux and the process to make a dark roux! The combination of skills I’m learning in culinary school and then her Cajun knowledge gives me the upper hand!

Boudin Balls are a delicious snack from South Louisiana where balls of Boudin Sausage meat are rolled up then coated in breadcrumbs and fried. A treat that tastes great dipped in a Remoulade Sauce, or a Cajun Mustard Cream Sauce.

Here’s what you’ll need:

• 2 Pounds Boudin Sausage Links
• 2 Each Large Eggs
• ½ Cup Buttermilk
• 1 Tablespoon Creole Seasoning
• 2 Cups Plain Breadcrumbs plain
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 Cup All Purpose Flour
• Canola Oil for frying
  • Makes 30 Balls

Substitute the boudin sausage for Hot/Mild Cased sausage if Boudin is not Available.

Directions:

• Remove casing from Boudin Sausage links with kitchen shears.2 Pounds Boudin Sausage Links
• Roll Boudin Sausage meat into 1-½” Balls, then refrigerate for 1 hour or more.
• Beat eggs in a medium sized bowl.2 Each Large Eggs
• Add the buttermilk to the eggs and mix together.½ Cup Buttermilk
• In another medium sized bowl mix the seasonings with the breadcrumbs.1 Tablespoon Creole Seasoning, 2 Cups Plain Breadcrumbs, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder
• Set up your dredging stations, with the flour in a bowl first, then the egg/buttermilk mix and last the breadcrumb mix.1 Cup All Purpose Flour
• Remove the boudin balls from the refrigerator and coat each one in the flour first, then into the egg/buttermilk mix and last the breadcrumbs.
• Heat frying oil to 350°F (at least 2″ deep) and fry until golden (about 3-4 minutes). Serve right away with a dip in Canola Oil

These cheese bombs are a good thing to have on hand. Especially with soup season upon us, this is the perfect companion!

It’s a super simple recipe! It literally requires 5 ingredients.

Ingredients:

1 1/2 cups of self-rising all purpose flour

1 cup sharp cheddar cheese shredded

1 cup heavy cream

2 tbsp Cajun seasoning

Salt and Pepper

Directions:

Preheat oven to 450 degrees

Grease a 10 inch skillet well.

Pour flour into a separate bowl and mix in the cream, seasonings, salt and pepper with the cheese.

Pull apart dough and make balls in your hands and place accordingly in the skillet.

Cook in the oven for 10-12 minutes, let cool and serve!

Something quick and easy to throw right in the crockpot to come home to your house smelling some kinda good!

It’s quick and easy and only requires a few ingredients thrown into the pot. This should feed a family of 4 just fine!

Ingredients:

2 lb Chicken Breasts or Thighs (boneless)

1 lb Yukon gold potatoes quartered

1 stick of butter unsalted

1 cup chicken broth

2 tbsp Slap Ya Mama seasoning

2 tbsp Garlic Powder

2 tbsp Creole Seasoning

1 yellow onion diced

Salt and Pepper to Taste

Directions:

Add all ingredients into the slow cooker, and cook on low for 8 hours. Remove from heat and serve.

Substituted:

*You can also shred the chicken in the crockpot, but I opted out of this method this time.

Whether you’re celebrating thanksgiving, Christmas, a birthday, or anything in between—this dish is going to cure your hunger quick, fast, and in a hurry!

Perfect with a side of chicken, or steak! But here’s the thing! Go do yourself a favor and get you Dukes Mayo and LeSeur Peas! Without these two things, it ain’t like grandma used to make!

Ingredients:

2 cans peas, drained

1 cucumber, diced

1 cup white or yellow onion, diced

1 cup cherry tomatoes, halved

1 cup mayonnaise

Salt and pepper to taste

Directions:

In a large bowl, add your peas, and all your ingredients. Mix everything well. Cover with aluminum foil and place in the refrigerator to chill for 1 hour!

Enjoy!

Have y’all every had a craving for cheesy pineapple-y goodness? I know I have. I’m not the biggest fan of pineapple on pizza, but this takes bread to a different level. This bread is so simple to make and is so so good y’all! Talk about southern staples—it doesn’t get much more southern than this!

A few if not most of these ingredients you probably have on hand which cuts down on time. It’s the perfect Sunday afternoon snack, or breakfast bread! I have a wonderful neighbor that I’m whipping up a batch for this week. Y’all try it out and let me know what you think!

Ingredients:

3/4 cup grated sharp cheddar cheese

2 tablespoons Vegetable oil

 2 eggs

 1 cup canned crushed pineapple with juice

3/4 cup sugar

 2 cups self rising flour

1/2 cup chopped walnuts

1/2 teaspoon pineapple extract

Directions:

Preheat oven to 350 °F.

Using a large mixing bowl, sift the flour and sugar and mix together. In a separate bowl, mix the pineapple, eggs, oil and add to the flour mixture, mix well. Fold in the cheese, nuts and pineapple extract. Pour mixture into a greased 9×3-inch loaf pan. Bake for 1 hour. Cool and turn out bread from pan. Allow to cool completely before slicing. Makes 1 loaf.

Variations

Now I know not a lot of folks like walnuts, but almonds would work in the recipe as well. You can switch the recipe up to truly make it your own. It’s super fun because it allows you to make these ahead of time and give them as gifts especially with the holidays rolling around.

Freezer Full?

In the last excerpt I said to make these ahead of time. You can make several batches and wrap them in aluminum foil, place in a plastic bag and freeze for up to 6 months. It will be as fresh as the day you made it.

Who doesn’t love a southern staple—Pineapple upside down cake! But in this recipe I make it quick and easy for you. When you’re in the kitchen mistakes happen, but we work through them and sometimes create masterpieces!

This recipe is designed to be made quick and on the run. Whether you’re hosting a party, going to a church supper or just want a sweet reminder that summer is still in session. This warm cake is sure to make you smile.

Ingredients:

Topping:

9×13 baking dish

3 tbsp butter

1 can crushed pineapple

1 small jar of maraschino cherries

1/4 cup brown sugar

Cake:

1 box Duncan Hines Pineapple Delight Cake Mix

3 eggs

1/2 cup of water

1/3 cup of oil

Directions:

Topping:

Preheat your oven to 350 degrees.

In your baking dish melt butter in the oven. Take your brown sugar and sprinkle in the pan. Top with crushed pineapple and place cherries on top of that.

Set aside.

Cake:

Mix cake according to instructions on the box. Pour over the topping. Bake in a 350 degree oven for 40 minutes or until a toothpick comes out clean.

Now, you can also use this recipe in a Bundt pan. However I found that when it is in a 9×13 it came out better.

This recipe stems from the lowcountry. My lowcountry friend, Marsha, her mother, Mrs. Ravenel was a kitchen warrior. She cooked for years in the homes of the elite of Charleston and the lowcountry. Her mother was from France and a lot of her cooking was inspired from those roots. I had this recipe she shared with me a few years back and recently found it and wanted to share it!

You can spatchcock the chicken or turkey for this recipe. Your poultry will be super moist if you spatchcock and it cooks a lot faster.

Ingredients:

1 whole chicken

1/2 c. Garlic Powder divided

1/3 c. Red Pepper Flakes

1/2 c. Olive oil

Salt and pepper to taste

2 sticks of butter

1 Baby red potatoes

1 white onion chopped

1 bag baby carrots

1/2 cup white cooking wine

Directions:

Preheat oven to 425 degrees

Chicken:

Cut down the spine of the chicken breast side down

Lay out on your top oven rack. You’ll put the veggies on the bottom.

Season your chicken with garlic powder and red pepper flakes, salt and pepper. Paprika is optional. This is a traditional recipe.

After seasoned, take small skewers and put butter on them and put a few blocks under the skin of the breast. Cover the entire chicken with the butter skewers.

Place on the top rack!

Veggies:

In a large pan that is about the width of the chicken, put your potatoes, carrots, and onions in the pan and season with the rest of the garlic powder, and olive oil, salt and pepper. Add the cooking wine in the dish as well. Mix all veggies in the pan.

Place pan on the bottom rack!

Let chicken and veggies cook for an hour at 425.

Let chicken rest for 15 minutes, then enjoy! This is such a good recipe and the chicken comes out moist and veggies perfectly cooked every time.

Southern staples aren’t just for traditions, you can make them staples year ‘round with this fabulous southern dish! Honey I love a piece of toast slathered with butter and pimiento cheese! Whether you’re going to a party, going out on the boat, or just down right hungry: this is sure to be a staple in your refrigerator!

Ingredients:

½ cup mayonnaise 

1 cup grated Monterey Jack cheese 

1 cup grated sharp cheddar cheese ½

(8 oz) package cream cheese

3 tablespoons diced pimentos

¼ teaspoon Creole seasoning  

Freshly ground pepper , to taste 

Kosher salt, to taste

Directions:

Add all the ingredients to a large bowl.

Beat with an electric hand mixer or stir with a spoon until well mixed.

Serve with club crackers, or on white bread!

My lovely colleague, Susie turned me onto this pasta salad! This is a staple in my house! It has two of my favorite things. Ranch and pasta! It’s a given that this is honestly one of my most favorite dishes! Y’all have to try this recipe at home for yourself! Y’all are gonna love it!!

What you’ll need:

1 box of Rotini pasta (I use the Protein+ noodles)

Small container Cherry tomatoes halved

1 large broccoli head cut into small pieces

1 large can black olives

1 small jar green olives

2 bell peppers

1/2 red onion chopped fine

1 small jalapeño minced

Ranch Style Dressing:

1/2 cup of mayo

1/2 cup of sour cream

1/2 cup of milk

1/4 tsp Tony’s Seasoning

2 tbsp Dill

1 tbsp fresh Chive

1 tbsp Cilantro

1 tbsp fresh Parsley

1/2 teaspoon black pepper

1/2 tsp garlic powder

1/4 tsp pepper flakes

1/4 tsp smoked Paprika

2 tsp lemon juice

Directions:

Boil pasta with 1 tbsp salt until al dente. (8 minutes). Drain and put in fridge to cool. Wash and cut all fresh veggies to size. Drain olives and cut them in half. In a separate bowl, mix all ranch dressing ingredients together and chill for about 20 minutes. Add pasta, all veggies and dressing. Mix together in a large bowl until all ingredients are well incorporated. Chill in fridge for at least 30 minutes to an hour for best results.

Top with a little fresh parsley, and slices of lemon.

Serve and enjoy!

I remember going to B’s when I was younger for supper! We always loved when she made spaghetti and homemade meatballs! You could smell it walking up to her front door! This recipe is really simple and easy, but will require a lot of time to let the tomatoes muddle and simmer. You can make a pot as big as you want. We made 3 lbs today!

Ingredients:

3 lbs ground beef

2 eggs

Italian Seasoning to taste

Garlic Salt

Italian breadcrumbs as needed

Angel Hair Pasta

3 large cans of diced tomatoes

2 medium can of tomato paste

1 medium can of tomato sauce

1 jar of mushrooms drained

To Make Sauce:

Pour in diced tomatoes, tomato paste and tomato sauce and garlic salt to taste. Add mushrooms to this mixture as well, and place on medium heat. This recipe requires 5-6 hours simmering.

To Make Meatballs:

Put meat in a separate bowl and add garlic salt, Italian breadcrumbs and Italian seasoning with 2 eggs. Mix well with your mix n’ chop and make sure all ingredients are well acquainted.

Grab you a sheet pan and roll out your meatballs onto the pan. We do generous sized meatballs! Y’all do it to ya likin’.

Drop ‘em in Y’all!

Once you have your sauce simmering, add in your meatballs. They will cook in the sauce. Then the heat down to low and let simmer for 5-6 hours or until meatballs are cooked thoroughly.

“Thicken ‘em up Charles!”

Now, you may find it to be a little runny and that’s totally ok, add in a little cornstarch until you reach the desired consistency of the sauce! I didn’t put this in the ingredients list—this is just a helpful tool.

Cook your angel hair pasta until al dente, then enjoy!