Apple Oven Baked Pancake

Posted: February 10, 2017 in Recipes
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2 tablespoons butter or margarine
1 egg
3/4 cup Complete pancake mix  
1/2 cup milk
1/4 teaspoon vanilla
1 small apple, very thinly sliced
1 1/2 teaspoons cinnamon-sugar
Maple syrup  if desired


1. Heat oven to 400°F. While oven is heating, melt butter in 9-inch glass pie plate in oven.
2. Meanwhile, in small bowl, beat egg with wire whisk or egg beater. Beat in pancake mix, milk and vanilla. Pour over melted butter in pie plate. Arrange apple slices on batter. Sprinkle with cinnamon-sugar.
3. Bake 15 to 20 minutes or until edges are deep golden brown. Serve warm with maple syrup.


German Oven Pancakes

Posted: February 9, 2017 in Recipes
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  • 1/2    cup Gold Medal™ all-purpose flour, sifted
  • 3    eggs
  • 1/2    cup milk
  • 2    tablespoons melted butter
  • 1    tablespoon sugar
  • 1/4    teaspoon of salt
  • fresh fruit of your choice, cut into bite-sized pieces and  whipped cream    

    1.  Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
    2.  In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
    3.  Lightly spray a 9"-11" oven-safe skillet with cooking spray.
    4.  Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

My dog Cracker

Posted: January 31, 2017 in General

photostudio_1469452472338I’m a bit brain dead today so I’m just going to brag a bit about my dog Cracker which is a Chinese Crested breed, Cracker can be hyper at times and loves to play even if your not in the mood to play he will pester you until you play with him, he is a needy type dog but you can’t help but love him.

Mark Boudreaux’s Cajun Jambalaya

Posted: January 30, 2017 in Recipes
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Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. The most important thing with this dish is to use the right equipment; any heavy bottomed cast iron pot or Dutch oven.


1 pound Andouille (Cajun) or mild smoked pork sausage, sliced 1/4-inch thick
1 1/2 pound boneless skinless chicken thigh meat, cubed
1 pound ground Italian sausage (mild)
1 pound cubed ham
2 cups onions, diced
1 cup bell pepper
2 tbsp minced fresh garlic
1/2 cup Old Bays Seafood seasoning (in all), divided
1/2 tbsp ground black pepper
1/2 tbsp white pepper
1/2 tbsp red pepper
3/4 tbsp thyme leaves
3/4 tbsp basil leaves
3 to 4 medium bay leaves
5 cups chicken stock
1 beer
3 cups long grain rice
1/2 cup chopped parsley leaves


Season chicken thighs generously with Old Bay the night before.

Use high heat to preheat the pot and add the sausage. With a large spoon, constantly move the sausage from the bottom of the pot. Brown the sausage but be careful not to burn the meat; remove sausage.

Using excess sausage drippings, brown the chicken on all sides (you may need to add some oil to pan to sauté). Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Be careful not to over cook the thigh meat to the point that it shreds; remove thighs.

Add Italian sausage and start to brown adding onions and bell peppers when sausage is halfway browned. (You may need to add a little oil again).

Add red, black and white peppers to mixture and cook until veggies are translucent, about 5-7 minutes over medium-high heat. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot.

Add the ham and garlic and cook for another minute stirring and scraping bottom of pot to not scorch garlic. Add the remaining Old Bay seasoning, thyme, basil and bay leaves; stir. Return chicken and sausage to pot; mix and fold. Cook over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.

Add beer to deglaze pan scraping about 2 minutes. Add the stock and bring to a boil. Add the rice and fold in. Return to a slow boil and cook uncovered for about 5 minutes stirring and scraping pan bottom so rice does not stick and burn to pan bottom; mix in parsley. Reduce heat to the lowest possible setting and simmer, covered, for at least 30-35 minutes. Do not remove the cover while the rice is steaming.

After uncovering there may be some liquid remaining on top. Fold the rice in (DO NOT STIR). Turn off heat and let stand till liquid is absorbed. Remove bay leaves. Enjoy!

Classic Boudin (Boudoin)

Posted: January 30, 2017 in Recipes
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I bet you thought I was going to leave you hanging for those who cannot get Boudin for the Boudin balls recipe previously posted

This is the best classic boudin out there. Boudin is also spelled “boudoin.” Both are proper spellings of the same classic Cajun dish.


10 lbs pork roast (pork butt roast works)
4 medium onions
5 shallots
2 bell peppers
3 bunches green onion, chopped fine
1 bunch fresh parsley, chopped fine
1 tsp white pepper
2 tbsp salt
1 1/2 tbsp black pepper
5 tbsp cayenne
9 3/4 cup cooked rice
1 package of casing


In a large stockpot combine the pork roast, 5 whole shallots, 3 whole onions, and 2 whole bell peppers with enough water to cover the entire contents of pot. Boil until the meat begins to separate from the bone. Remove roast from water and then trim the fat from meat. Reserve stock.

With a meat grinder, grind together the meat with the boiled onions, shallots and peppers. Also grind in one additional raw onion.

Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.

Add the cooked rice to the mixture and keep the consistency "wet" but not too wet to handle. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin is often enjoyed with cracklins.

Because this recipe makes a substantial amount of boudoin, most of it will likely be frozen for future use. To thaw the boudoin, heat water to boiling in a large pot and place boudoin in the pot and boil for 10 minutes. Remove and serve. Or, if making boudoin balls, roll in a small amount of breadcrumbs before freezing. To thaw, deep fat fry until golden brown or cook in the oven at 350 for 20 minutes turning balls once.

Boudin Balls

Posted: January 30, 2017 in Recipes
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Crushed crackers
2 eggs (optional)
1/4 to 1/2 cup milk (optional)
Salt, cayenne, black pepper, to taste
Oil for frying


Make your boudin, see our recipe. Or, if using the store purchased variety, remove the meat mixture from the casing. Roll the mixture into balls a little smaller than an egg; actually any size.

There are two ways to make these and two ways to cook them.
Method 1. Crush your crackers to a fine meal consistency and season to taste. Or you can buy any flavored crackers. Take the boudin balls and roll them in the cracker meal. Refrigerate for 1 to 2 hours.Heat the cooking oil until a small amount of flour dropped in sizzles on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm but it tastes great even when cold.OR preheat oven to 375 degrees. Place the balls on a cookie sheet and cook for 20 to 25 minutes until golden brown, turning halfway thru the cooking process.

Method 2. Combine the milk and egg in a glass bowl. Set aside.Crush your crackers to a fine meal consistency, season to taste. Or you can use flavored crackers. Roll the boudin balls in the cracker meal. Season to taste.Take the boudoin ball and first coat with the milk and egg mixture; then dredge in the cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours.Heat the cooking oil until a small amount of flour dropped in sizzles on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm but it tastes great even when cold.

Pork rinds compliments this dish very well.

Beignets – A French Doughnut

Posted: January 30, 2017 in Recipes


1/2 cup shortening
1/2 cup sugar
2 packages yeast
6 1/2 cups plain flour
1 tsp salt
1 cup evaporated milk
2 eggs, well beaten


Cream together shortening, sugar, and salt. Once fully creamed, add one cup boiling water and one cup milk, then set aside.

In another bowl, mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the creamed shortening, sugar and salt mixture.

Add 3 1/2 cups flour and beat with spoon. Add another 3 cups of flour and mix. Put the dough in a greased covered container in the refrigerator.

When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch squares with a knife. Use a knife to cut a 1/2 inch slit in the middle of each square.

Fry in oil heated to about 360 degrees until the beignet is golden brown on both sides. Drain on paper towels. Powdered sugar may be sprinkled on top. The dough may be kept in refrigerator for a few days.