Take one peeled potato per person, slice it in half, then slice the halves 4 or 5 times and toss them into a cast iron skillet. Fry in olive oil for ten minutes,(stir occasionally), then carefully add 3/4C of broth, (I use beef or chicken) while stirring, and add a tablespoon of Rajun Rub and
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We love corn. This recipe is a triple shot of golden goodness. Ingreedients: 1 can creamed corn 1 can whole kernel corn 1 box Jiffy cornmeal mix 1 c milk 1 egg Mix together and bake in a greased 8×8 glass dish, at 350 degrees for 35-40 minutes or until golden brown. Serves about 8.
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One of my favorite brunch dishes, simple enough to do while camping, even easier at home. Don’t forget the champagne! Ingredients: 4 small Trout or trout fillets 1 cup Milk 1 tsp Salt 1/8 tsp Pepper 1/2 cup Flour 1/2 lb Butter 1/2 cup Chopped Almonds  Dip pieces of trout in milk; season the flour
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Ingredients:  1 pound shrimp, shells-on 2 bay leaves 1/2 teaspoon ground thyme 1 cup water 1 tablespoon olive oil 2 red bell peppers, coarsely chopped One 15-ounce can tomato sauce 1/2 cup fresh parsley, coarsely chopped 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon fresh garlic, minced 1/2 cup green onions, chopped Salt,
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Ingredients:  One 9-inch deep pie shell 2 tablespoons butter 1/4 green bell pepper, chopped 1/4 cup onion, chopped 2 cloves of fresh garlic, finely minced One 3-ounce can mushroom pieces, drained 1/2 pound lump crab meat 1/2 pound shrimp, boiled and peeled 1 cup Cheddar cheese, grated, divided 1/2 cup Parmesan cheese, grated 1 tablespoon
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I can’t let the summer go by without posting this recipe. It’s fun and dare I say, challenging. Removing the bird from the grill is made easier if you use two large forks. Ingredients: 1 (4-pound) whole chicken 2 tablespoons vegetable oil about 3 tablespoons of your favorite dry spice rub 1 12oz. can of
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