Bar-B-Que Pig's Feet

I know, I know... Pig's feet... But, before you scroll on past, read through here and see if you may like them. As the saying goes, don't knock it 'til you try it! Especially smothered in Bar-B-Que, these things have a very distinct flavor, you just might like em!

For this recipe, you will need:
1.5 - 2 lbs Pig's Feet, halved
2 cups Water, for brine
1 tbsp Freshly Ground Sea Salt, for brine
1 tbsp Pepper, for brine
1 cup Apple Cider Vinegar, for brine
1/2 cup Soy Sauce, for brine
18oz Bar-B-Que Sauce

1. Combine the water, salt, pepper, and apple cider vinegar into a brine.
2. Allow the pig's feet to soak in the brine for at least 24 hours.
3. Boil the pig's feet for 1.5 hoours.
4. Then remove from the boiling water and place on an aluminum foil lined sheet pan and cook in the oven for 45 minutes to get them crisper, adding the Bar-B-Que sauce for the last 15 minutes of cooking.
5. Plate up and serve! I garnished with shredded lettuce and tomato.

Bar-B-Que Bacon Wrapped Chicken with Strawberry and Pineapple Salad

This is my little bit of bad, little bit of good, salad. Once you try it, you'll see what I mean. But hey, you can probably tell by looking at the picture. This salad is bad, but still good for you at the same time. It will appease both the angel and the devil on your shoulder, hehe!

I present for thine dining experience...

My Bar-B-Que Bacon Wrapped with Chicken Strawberry and Pineapple Salad!!!

Bacon Wrapped Chicken
2 lbs Boneless, Skinless Chicken Breast Strips
1/2 lb Hickory Smoked Pork Bacon
1 tsp Cayenne Pepper
1 tbsp Tony Chachere's Creole Seasoning
1 tbsp Blackening Seasoning

For this, you must prepare the chicken in this manner:
1. Take two boneless, skinless chicken tenders and roll them up on each other in a circle.
2. Wrap them in bacon.
3. Skewer them with toothpicks to keep them intact for cooking.
4. Season them with Tony Chachere's, a little cayenne for heat, and blackening seasoning.
5. Bake them in the oven on 450 degrees for 30-35 mins.
6. Pull out and top with a Chipotle Bar-B-Que Sauce in the last 10 minutes of cooking.

Chipotle Bar-B-Que Sauce
7oz Chipotle Peppers in Adobo Sauce
1/4 cup Dijon Mustard
1/4 cup Olive Oil
1/4 cup Ketchup
1/4 cup Honey
1/4 cup Rice Wine Vinegar
1 tbsp Brown Sugar
1 tsp Kosher Salt
1 tsp Black Pepper

1. Blend all the ingredients together until well blended and completely smooth.

Pineapple Vinagrette
1/2 of a 15.25oz can of Pineapple Chunk, pour juice in blender
1/2 cup Fresh strawberries
1/4 cup EVOO
1 tsp Minced Garlic
1/4 cup Rice Wine Vinegar
Juice of One Small Lemon
1 tbsp Grated Parmesan
1/4 cup Roasted Red Bell Pepper
1 tbsp Dried Parsley Flakes
1 tsp Kosher Salt, to taste
1 tsp Black Pepper, to taste

1. Blend all the ingredients except the strawberries together until smooth consistency.

The Assembly
1. Take a couple of handfuls of Spring Mix and spread them evenly over the plate.
2. Top with two Hickory smoked bacon wrapped chicken breast strips.
3. Slice the strawberries if you so choose, and top the salad with them and the other half of the canned pineapple.
4. Pour on a nice amount of the vinagrette.
5. Enjoy!

The "Oh Em Gee" Dawg

This is the finale to all hot dawgs! There's the Chicago dog, the New York dog, all dogs shiver in fear at the mere sight of this dawg!

Now, on one hot dawg I used a Nathan's brand Hot Dog and on the other, a nice Petit Jean polish sausage. My husband wanted to do it this way to see which would be the best. Well, he loved both, but his choice was...well, his choice. I'll let you decide for yourself. I won't sway your decision. Comment back and tell me what you think.

My toppings are as follows:
- A nice crunchy pickle spear
- Fancy Mustard (aka, Dijon Mustard)
- Sauerkraut, homemade
- Tomato
- Bacon
- Jalapeno
- Chili, homemade
- Shredded cheese
- Garlic chili sauce
- Sour Cream

For the bun, I smoothed on a nice butter and toasted the bun on a hot griddle, place the hot dog and pickle and proceeded to top from there. A great hot dog is a must have for all cooks. This is definitely a great hot dog! Make this and you will verify this as the truth!

Blackened Salmon and Pan Fried Eggplant with Roasted Red Pepper Remoulade

This dish features two of my favorite things of all time to eat. I love my salmon and I love my eggplant! This is my Pan Seared Blackened Salmon and Pan Fried Eggplant with Roasted Red Pepper Remoulade. This meal is one that will make you proud of your plate and proud to share it with others! This recipe will serve 4 people.

First up, our Pan Seared, Blackened Salmon!

4 4oz filets of Fresh Salmon
4 tbsp of Blackening Seasoning
1/4 cup EVOO

1. Heat the EVOO in a skillet on medium to medium-high heat.
2. Cover the tops of the salmon with the blackening seasoning and allow them to cook for about 5 mins, skin side down.
3. Plate them up! They should look beautiful!

Now you can use a packaged blackening seasoning, or if you like, you can make your own. A traditional blackening seasoning consists mainly of paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, salt, and pepper. Those are the basics. Here's a quick recipe for an easy to make blackening seasoning:

1 tbsp paprika
1 1/2 tsp salt
1 tsp cayenne pepper
3/4 tsp white pepper
3/4 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano

1. Combine all the ingredients in a small bowl and mix thoroughly. It would help if you put them in a container with a lid and shake vigorously.

Next is the Pan Fried Eggplant. Do these right and even your kids will ask for seconds! Here's the recipe:

1 medium eggplant

For the eggwash:
3 eggs
1 tbsp Tony Chachere's Creole Seasoning
1 tsp Italian Seasoning

For the breadcrumbs:
1/2 cup Panko Breadcrumb
1/2 cup Seasoned Italian Breadcrumbs
2 tbsp Tony Chachere's Creole Seasoning

1. Clean the eggplant, remove the top, leaving the skin on.
2. Slice width-wise about 1 inch thick.
3. In a small bowl, combine the eggs, the 1 tbsp of Tony Chachere's, and the 1 tsp of Italian Seasoning. This will be your eggwash.
4. In another small bowl, combine the Panko and Italian breadcrumbs and the 2 tbsp of Tony Chachere's Creole Seasoning. This will be the breadcrumbs you dip the eggplant in.
5. Dip in eggwash and then dredge in Breadcrumbs.
6. Pan fry it in a skillet on medium to medium-high heat for about 3 minutes on each side.
7. Plate next to salmon and move on to your Remoulade.

Roasted Red Pepper Remoulade
1/4 cup Kraft Mayo with Olive Oil
3 shakes of Lea and Perrin's Worcestershire sauce
3 shakes of Louisiana Hot Sauce
1 tbsp Shrimp Cocktail sauce
1/4 cup Roasted Red Bell Pepper, finely diced

1. Mix all the ingredients together thoroughly in a small bowl.
2. Spoon on top of the eggplant and enjoy!

Garlic and Herb Tilapia and Shrimp with Brie Mac-n-Cheese and Brussel Sprout and Asparagus Warm Salad

This is a beautiful plate to just look at! Pan seared tilapia covered with sauted garlic shrimp accompanied by my famous Brie Mac-n-Cheese and then a Brussel Sprout and Asparagus Warm Salad... A feast for the eyes and the mouth!

Garlic and Herb Shrimp and Tilapia

Serves 4

1 lb tilapia filets
1/2 lb 51-60 count shrimp, cleaned and deveined
1 tbsp cajun seasoning
1 tbsp garlic powder
1 tbsp dried parsley flakes
1/3 cup EVOO

1. Drizzle EVOO into large saucepan and turn to medium to medium-high heat.
2. Pat the tilapia filets dry and prepare your spices.
3. Sprinkle cajun seasoning, garlic powder, and dried parsley flakes on both sides of the tilapia.
4. Add the filets to the skillet making sure not to overcrowd.
5. Cook each side for 2 to 3 minutes.
6. While the fish is in the pan, make sure your half pound of shrimp is cleaned and deveined.
7. Dust shrimp with garlic powder, dried parsley, Tony Chachere's Creole Seasoning and add to the top of the tilapia.
8. Cover with the lid.
9. Once shrimp turn bright pink, plate and serve up.

Brie Mac-n-Cheese

Serves 6-8

1/2 lb Brie Cheese
7 oz La Moderna Elbow Macaroni (found on the Hispanic food aisle)
8 wedges Laughing Cow Swiss Cheese
3 tbsp Best Life Spread w/ Olive Oil
1/3 cup Milk
3 tbsp Butter
Freshly ground Sea Salt, to taste
Freshly cracked Black Pepper, to taste

1. Cook pasta following instructions on the package.
2. Remove the rind from the Brie cheese.
3. Turn off the heat and drain the pasta and add the Brie, butter, milk, and Laughing Cow Swiss cheese to the pot.
4. Add salt and pepper to taste and mix all the ingredients very well.
5. Plate and serve!

Brussel Sprouts and Asparagus Warm Salad

Serves 4

1/2 lb Brussel Sprouts
1/2 lb Asparagus, roughly chopped
10 oz Spring Mix Salad
1 tbsp Minced Garlic
2 tbsp Rice Vinegar
Juice of half of a Lemon
1/4 cup of Marinated Roasted Red Bell Peppers (Jarred or Canned), roughly chopped
2 tbsp Parmesan Cheese, grated

1. Take the EVOO from the pan with the tilapia and shrimp and put the brussel sprouts, chopped asparagus, minced garlic, rice vinegar, lemon juice, Roasted Red Bell Peppers, and Parmesan Cheese into the pan and saute them up.
2. Lay the Spring Mix Salad out on the plate and top with the sauted vegetables.
3. Take the beautiful flavor filled mixture left in the skillet and drizzle it over the salad (hence the name "Warm Salad") as a delicious, decadent dressing and serve it up!

Shrimp and Basil Pesto Pasta

To all my readers who readers who love a super saucy, red sauced spaghetti, I challenge to try this:

My Shrimp and Basil Pesto Pasta! This is an elegant, delicious taste for the classic spaghetti recipe that most everyone knows but wishes it could be elevated. Once you taste this dish, red sauce will slowly begin to slip from your memory!


Put 1 lb of wheat spaghetti pasta on to boil and boil to al dente texture or a little longer if so desired. While the pasta is boiling, let's get ready to make your Basil Pesto sauce:

Basil Pesto Sauce
1 tbsp minced garlic
1 cup fresh basil leaves, packed
1/2 cup tarragon leaves, packed
1/2 cup Extra Virgin Olive Oil (EVOO)
1/4 cup pine nuts
1/4 cup walnuts
1 small lemon, juiced
1/2 cup freshly grated Parmesan
1/2 cup freshly grated Romano
1 teaspoon freshly ground black pepper
1 teaspoon sea salt

1. Put all the ingredients into the food processor and grind into a nice decadent sauce.

Garlic Sauted Shrimp
1 lb cleaned, deveined shrimp
1/4 cup Extra Virgin Olive Oil
1 tsp minced Garlic

1. Heat the EVOO in a skillet and add the shrimp and the minced garlic and saute together for about 3 minutes on each side.
2. Mix the pesto sauce in with the pasta and top up with the shrimp and enjoy!

Chicken Fried Veal Steaks with Brie Mac-n-Cheese and Bacon Brussel Sprouts with Asparagus

Here's a great Sunday dinner for you all. Chicken Fried Veal Steaks topped with my Brown Gravy along side some Brie Mac-n-Cheese and Bacon Brussel Sprouts. The flavors of this are so robust and fulfilling, they take modern faves and kick them up a few notches!

Chicken Fried Veal Steaks:

Serves 4

2 lbs Cubed Veal Steaks
3 large Eggs
2 cups All Purpose Flour
2 tbsp Creole Seasoning (Tony Chachere's or Emeril's Essence), 1 tbsp in eggs, 1 tbsp in flour
1 tsp Garlic Powder
1 tsp Italian Seasoning
1/3 cup Extra Virgin Olive Oil for frying

1. Put the oil on medium heat.
2. In a medium sized bowl, crack the three eggs and whisk with 1 tbsp of Creole Seasoning and 1 tsp of Italian Seasoning.
3. In another medium sized bowl, add the 2 cups of flour, 1 tbsp of Creole Seasoning and 1 tsp of Garlic Powder.
4. Dredge the Cubed Veal Steak in the flour, then dip into the egg wash, and redredge it in the flour. Repeat for all four (2 lbs) veal steaks.
5. Fry in Extra Virgin Olive Oil for four minutes on each side.
6. Allow excess oil to drain off veal steaks.

Gravy for the Chicken Fried Veal Steaks

1/4 cup diced Onions
3 tbsp All Purpose Flour
1 tsp Creole Seasoning
1 tsp Dried Parsley Flakes
1/2 tsp Minced Garlic
1/3 cup water
Freshly ground Sea Salt, to taste
Freshly cracked Black Pepper, to taste

1. Add the onions to the remaining oil in the skillet and allow them to cook down over medium heat.
2. Add in the minced garlic, parsley, Creole Seasoning, Freshly Cracked Black Pepper and Sea Salt to taste and whisk thoroughly with a fork.
3. Next add in the flour, continue whisking with the fork for a minute or until thoroughly mixed.
4. Add in the water and continue to whisk for another two minutes. (If gravy is too thick for your liking, add in more water, tablespoons at a time, until desired consistency is reached.)
5. Continue to whisk over medium heat for another two minutes.

Brie Mac-n-Cheese

Serves 6-8

1/2 lb Brie Cheese
7 oz La Moderna Elbow Macaroni (found on the Hispanic food aisle)
8 wedges Laughing Cow Swiss Cheese
3 tbsp Best Life Spread w/ Olive Oil
1/3 cup Milk
3 tbsp Butter
Freshly ground Sea Salt, to taste
Freshly cracked Black Pepper, to taste

1. Cook pasta following instructions on the package.
2. Remove the rind from the Brie cheese.
3. Turn off the heat and drain the pasta and add the Brie, butter, milk, and Laughing Cow Swiss cheese to the pot.
4. Add salt and pepper to taste and mix all the ingredients very well.
5. Plate and serve!

Bacon Brussel Sprouts

Serves 4

1 lb Brussel Sprouts
1 cup Asparagus, roughly chopped
1/4 finely diced Onion
1 tbsp minced Garlic
2 tbsp Extra Virgin Olive Oil
1/4 cup Bacon Bits

1. In a medium sized pot, cut the ends off the brussel sprouts and toss in, adding the asparagus, minced garlic, bacon bits, onion, and EVOO (Extra Virgin Olive Oil for the Newbies, I will use this term a lot, get used to it).
2. Cover and let cook on medium heat for 15 minutes.
3. Serve and enjoy!

Shrimp and Crab Salad Po' Boys

This is my recipe for my Heavenly Shrimp and Crab Salad Po' Boys! The taste on these guys will make your eyes roll back in your head and your jaw drop to the floor! And hey, c'mon! One is never enough, right? You will crave these after you get a taste!

Here's the recipe for you all:

1 lb of frozen, cooked shrimp, 51-60 count, thawed and roughly chopped
2 stalks of celery, finely chopped
1 8oz container of back fin crabmeat
1 tsp Creole Seasoning
1 tsp minced garlic
1 small lemon, juiced
6 sandwich rolls
1/4 cup Kraft Mayo w/ Olive Oil
1 tsp dried parsley flakes
Optional garnish: lettuce, tomatoes, and sliced dill pickles

Serves: 6

1. Thaw shrimp following the instructions on the back of the bag.
2. Rinse and remove the shell from the tail and roughly chop the shrimp.
3. Place the shrimp in a medium size bowl.
4. Finely chop the celery and add it to the bowl with shrimp.
5. Drain the crabmeat and carefully check for pieces of shell, then add it to the bowl of shrimp and celery.
6. Next add in the Creole Seasoning, minced garlic, lemon juice, mayo, and parsley and mix well.
7. Slice sandwich rolls and fill with shrimp and crab salad.
8. Garnish with lettuce, tomato, and pickles.