Sunday, August 17, 2014

Salted Pepper Brownies

This spicy cake style brownie has a hint of orange, a kick of cayenne pepper and is balanced out with a pinch of sea salt.


  • One Box of Duncan Hines Decadent California Walnut Brownie Mix 
  • 2 large eggs 
  • 1/3 cup of vegetable oil 
  • 2 tablespoons water 
  • 1 teaspoon vanilla 
  • zest of a small orange 
  • dash of cinnamon 
  • dash or two of cayenne pepper 
  • 1/4 teaspoon of sea salt 
  • whipped cream for garnish


Step 1: Preheat your oven to 325 and lightly oil your brownie pan.

Step 2: Pour 1/3 cup of oil into a measuring cup, add the water, eggs, vanilla, and orange zest. Beat lightly to combine.

Step 3: Pour the brownie mix into a large bowl.  Add the cinnamon, cayenne and sea salt. Stir until mixed.

Step 4: Add your wet ingredients to your dry and stir only enough to combine.

Step 5: Bake your brownies until a toothpick inserted into the middle comes out clean. Around 30 minutes.

Serve with whipped cream and garnished with orange zest.  Bon Appétit!

Wednesday, February 20, 2013

New Orleans Green Pea Salad

This New Orleans classic is a tasty salad, that was popular in the 70's, and is quick and easy to make.


1 bag of frozen green peas
1 heaping tablespoon of mayonnaise (mynez)
½ red bell pepper diced
¼ cup of shredded Parmesan cheese
Sprinkle of white sugar

Salt, garlic powder, cayenne and black pepper to taste


Step 1: Pour the frozen green peas in a colander and rinse quickly with warm water. You want to only partially thaw the peas with the center of each pea still frozen. Drain.

Step 2: Pour the peas in a mixing bowl. Add the mynez, chopped red bell pepper and Parmesan cheese. Season to taste. Refrigerate at least one hour to allow the flavors to combine. Enjoy!

Thursday, May 31, 2012

Creole Daube

Creole Daube (pronounced “dohb”) is a New Orleans specialty that transforms an inexpensive rump roast into a wonderfully flavorful and tender meal. This tasty dish is a blending of Italian (“red”) gravy with a Cajun roux. An excellent example of the special melding of flavor, culture and cuisine that takes place in New Orleans.


1 rump roast (2-3 Pounds)
1 green bell pepper, chopped
1 jalapeño pepper, diced
1 onion, chopped
3 ribs of celery, chopped
3 garlic cloves, crushed
¼ cup all purpose flour
¼ cup canola oil plus additional for browning roast
1 can tomato paste (8 ounces)
1 can diced tomatoes
2 cups of water
2 bay leaves, dried or fresh
1 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley
1 tablespoon granulated sugar
Salt, cayenne and black pepper to taste


Step 1: Cut the rump roast into 1 inch strips. Season roast strips with salt and pepper. Brown in a large pot, coated with canola oil, on the stove. Remove the browned roast and retain the brown bits stuck to the bottom of the pot. Add the diced peppers, celery and onion to the pot and sauté until wilted. Add the garlic, stir for a few seconds then remove mixture from pot. Wash and dry the pot before beginning step 2.

Step 2: Begin making your roux by preheating a thick pot using medium to low heat. Pour in the oil and add the flour gradually while stirring constantly with a spoon. Your arm will get tired, but continue to stir until your roux is the color of chocolate. Too high heat will cause the roux to speckle and burn. Use caution because the roux mixture becomes very hot and can burn like napalm. 

When your roux has reached the desired color, slowly pour the 2 cups of water into the roux, stirring constantly to prevent lumps. Use caution as this process creates a lot of steam. Add the diced tomatoes, tomato paste, bay leaves, basil, oregano, parsley and sugar. Slice the browned roast strips into ½ inch chunks, return to pot along with the onion, celery and pepper mixture. Salt and pepper to taste. Bring to a boil.

Simmer Daube, uncovered, about an hour, add water if needed, stir occasionally.  Serve over cooked pasta, white rice or mashed potatoes. Buon appetito!

Friday, May 25, 2012

My Irish Great Great Grandfather

My Irish Great Great Grand-father Frank Lawrence was a milkman who delivered milk to the fine homes of New Orleans during the early 1900’s. At that time there was no widespread use of refrigerators until the late 1920's, although the icebox had been in common use (the ice had to be delivered) from the 1850's on. 

Milk would be delivered every day, except Sunday.  Each day, my Grandfather milked his dairy cows early, around 3:00-4:00 am. Then Grandpa Frank loaded his supply into a small wooden buggy, pulled by his horse. He would then make his way along his route, knocking on his customers' doors. The lady of the house would come to the door bringing whatever container she kept the family's milk in and Frank would take his ladle and scoop out the amount of milk she had ordered.  Then he would go to the next home. 

One day Frank wasn’t feeling well, so he asked his neighbor Joseph to run his route and deliver the milk. Joseph said I will help you, but I don’t know your route. Frank replied don’t you worry the horse knows the way.

The neighbor wasn't too confident in that ole horse, but to his surprise as soon as he flipped the reigns, the horse started along his way.

Each time the horse stopped in front of a house, a customer would meet him at the door with a container to be filled with milk.The route went smoothly all morning and into the afternoon until the horse stopped in front of a bar.
Joseph was a little confused but he had learned to trust the horse.  He jumped off the wagon and went inside and asked the bartender how much milk did he need?   The bartender looked at him like he was crazy for a moment then he answered don’t you know that this is a bar?  Joseph replied, I’m filling in on this milk route and the feller that owns the wagon told me that the horse knows the stops and sure enough he hasn’t been wrong until now.

The bartender looked out to the street at the horse and started laughing.  That’s old Frank Lawrence’s horse. Frank stops by and has him a cold beer every afternoon .

Friday, May 11, 2012

Annoying Little Song Bird

My husband and I are trying to sleep late this morning, but, an annoying little song bird keeps flying into our window and tapping on the glass with his wings.  

When he fails to get in, he lands on our balcony and chirps very loudly about the indignity of it all. 

It goes to show that song birds are just like people. There’s always a bird-brained one flying around you

Tuesday, April 3, 2012


My Daddy was there from day one,
so I would have two parents
And know who my father was.

My Daddy worked two jobs,
so I would not know what it was
like to grow up poor.

My Daddy stood behind me
when a bully came to intimidate,
so I would learn to face a challenge.

My Daddy comforted me
when my husband told me that
he wasn’t coming home again, ever.

My Daddy was there for the birth of my son,
my daughter and my grandchildren,
so I would know that family comes first.

My Daddy went to physical therapy
for a month so he could walk me
down the aisle on my wedding Day.

My Daddy is and will always be my Daddy.

Happy Birthday Daddy

Sunday, November 13, 2011

White Bean Chili Verde with Pork and Mango

Latin rhythms and cuisine have always meshed effortlessly into New Orleans’ heritage, from the famous Carnival tune “Mardi Gras Mambo” to the spicy Spanish influences found in Creole Cooking.

This flavorful white bean - green chili with a Latin influence is simple to fix and perfect for cold evenings.


4 cans of Blue Runner Creole Cream Style White Navy Beans
12 ounces of (3/4 jar) of Salsa Verde, use the whole jar if you like a lot of heat
16 ounces mango juice
1 pound country style boneless pork ribs
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, diced
4 cloves of garlic, crushed
1 table spoon parsley
Salt to taste


Brown the spare ribs in a large  pot on the stove. Remove the browned ribs and pour of any excess fat. Retain the brown bits stuck to the bottom of the pot. Add the diced peppers and onion to the pot and sauté until wilted. Add the garlic, salsa Verde, mango juice, parley and beans to the pot.  Chop the ribs into smaller pieces and return to the pot. Simmer for 1 hour. Add water if the chili thickens too much and Salt to taste.

One of my favorites. Bon Appétit!