There have been many debates on whether or not potato salad belongs in Gumbo. No matter your opinion, we can all agree almost anything is better fried. These potato salad coquettes are great on Gumbo, as a fancy side dish or all on their own. They are dressed to impress. PrintWith ImageWithout ImagePotato Salad Croquettes Yield: 10-12Author: Jolie MeauxPotato Salad with Gumbo is a tradition in many parts of Louisiana. I wanted to honor that tradition but fancy it up a little for dinner parties. These are great on their own and also a good way to re-purpose leftover potato saladCook modePrevent ..read more

PrintWith ImageWithout ImageHomemade Lime Curd Yield: 20: 2 Tablespoon ServingsAuthor: Jolie MeauxPrep time: 15 MinCook time: 20 MinInactive time: 8 HourTotal time: 8 H & 35 MThis easy homemade lime curd is smooth and creamy. On the blog you will see it on top of my Ube cheesecake, it can be used in so many ways. I find it compliments a creamy dessert or on biscuits and scones.Cook modePrevent screen from turning offIngredients 1/2 Cup of Butter. 3/4 Cup of Lime Juice. 1 Cup Granulated Sugar. 2 Large Eggs. 3 Large Egg Yolks. 1 Tablespoon Lime Zest Instructions Begin by zesting the limes ..read more

PrintWith ImageWithout ImageUbe Cheesecake topped with Lime Curd w/ Coconut crust Yield: 12Author: Jolie MeauxPrep time: 30 MinCook time: 2 HourInactive time: 8 HourTotal time: 10 H & 30 MUbe Cheesecake is a deeply vanilla-flavored purple cheesecake made with a vanilla cookie crust and coconut whipped cream. This purple yam cheesecake has the subtle nutty, marshmallowy flavors of ube, creamy texture, and a stunning purple hue from two forms of ube in the filling.Cook modePrevent screen from turning offIngredientsCoconut Vanilla Cookie Crust 2 Cups Vanilla Cookie Crumbs, 2 boxes Vanilla Wa ..read more

PrintWith ImageWithout ImageFresh Summer Corn Salad Yield: 8-10Author: Jolie MeauxPrep time: 10 MinCook time: 3 MinTotal time: 13 MinA refreshing salad especially during the hot summer months. This salad is great for social gatherings because it can be made in advance and gets better as it marinates. My MawMaaw made this with veggies she had on hand so feel free to substitute with your favorites.Ingredients 4 - 5 Ears of Corn. 1 Cup Thinly Sliced Red Onions. 1 Cucumber Sliced. 12 Thinly Sliced Radishes. 3 Roma Tomatoes, Seeded and Cubed. 1/2 Cup of Sliced Green Onions. 1/2 tsp Freshly Ground ..read more

PrintWith ImageWithout ImageSweet Tea Marinated Duck with a Fig Satsuma Glaze and a Six-Spice Caramelized Onions Author: Jolie MeauxThis appetizer takes simple classic Louisiana ingredients and makes them fancy enough for a black-tie affair.Ingredients Duck Brine: 2 cups Orange PekoeTea Brewed from 2 tea bags 2 tbsp Kosher Salt 2 tbsp Brown Sugar Fig Satsuma Tea Glaze: 1/2 cup Orange Pekeo Tea Brewed from 1 tea bag 1/2 cup Fig Preserves 1/4 teaspoon Cayenne Pepper 1 tbsp Satsuma or Tangerine Zest Pinch of Salt 1 lb Duck Breasts 2 big or 3 smaller Caramelized Onions: 2 large Red Onions, thinly ..read more

Jump to Recipe We are on the road headed to Nova Scotia, so I have to do short write ups when the children give me a mom moment: Since I haven’t been to Ireland my Irish experience involves meeting Irish natives. Strangely enough I met my first Irishman in Paris. On a train leaving Paris to be exact. I don’t think either of us knew why we were attracted to each other. We were both promised to others and even if we were single there was no romantic attraction. We were just drawn to each other. After many drinks on the train we decided that we needed to see the South of France. Why not do it tog ..read more

Jump to Recipe I have heard the terms Culture Appropriation or Culture Vulture, I just never thought I would have any personal contact with it. As you can tell by name and location I am of Cajun descent. Most of my family was born and raised in Louisiana. Our ancestors were the Acadians that arrived here after the grand derangement, the expulsion of the Acadians from 1755-1764. As a child being Cajun didn’t seem that special, it seemed almost everyone was Cajun or Creole. Our communities were just healing and starting to preserve our culture from those who would try to destroy it. I was taught ..read more

jump to recipe Our next stop is Durango, if I wanted a non-tourist town I sure got it. We decided to walk around town as we waited to check into our hotel. The looks we got from the locals made it very apparent that they did not get a lot of tourists. Don’t get me wrong they were all very nice. You could just tell that they were not used to random white people just walking down their streets and in their grocery stores. Our hotel was definitely a lucky find. It was once a prison that had been renovated into a hotel. Inside In it was a restaurant that was mainly filled with businessmen. The ..read more

Off we went, driving straight into the unknown and I immediately felt relief. Some of us function in an organized world and the rest of us can’t handle life unless a little chaos is mixed in. I not only function in chaos, but it also calms me. We started to backtrack and head toward the border. If we had to quarantine, why not make it an adventure? The plan was to just head to the next airport and avoid contact with anyone. Fueled by adventure and Adderall we were on our way. The first lesson when you drive through Mexico, take the toll roads. They are incredibly safe. little traffic and wonde ..read more

PrintWith ImageWithout ImageTex Mex Sloppy Joe Yield: 6-8Author: Jolie MeauxA sloppy joe that's a little less sweet with a Mexican spice kick by adding chorizo. I don't add many spices since the Chorizo is already heavily seasoned. If you wanted more seasoning, I would recommend Chili powder, Cumin, Paprika, and Coriander.Ingredients 2 tbsp Olive oil 1/2 cup yellow onion, finely diced 1/4 cup red bell pepper, finely diced 3 garlic cloves, minced 1 tbsp cilantro, finely chopped 1/2 lb ground pork 1/2 lb Mexican chorizo 1 tbsp Worcestershire sauce 2/3 cup crushed tomatoes or tomato sauce 1 ..read more