by Tricia @ Saving room for dessert
Delicious spring salad loaded with flavor—tastes just like springtime!
by Frank and filed in Uncategorized
This dish was invented in the 1970s by chef Paul Prudhomme at his legendary New Orleans eatery, K-Pauls. He says it’s so good, it makes you say YaYa!.
This recipe is so easy, and it’s one of those things that’s not dependent on precise quantities and measurements, or even ingredients. You just throw some store bought teriyaki sauce into a dish, then start adding whatever you’d like to add and make it extra special … and something all your own.
The term étouffée literally means, “smothered.” It is a cooking method of cooking something smothered in a blanket of chopped vegetables over a low flame in a tightly covered pan. Crawfish and shrimp étouffées are delicious New Orleans specialties.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!