As warmer days approach, spending time outside is a pretty cool gratification of time, at least ...
Grilling Time As long as you have the grill fired up, you might as well throw on some vegetabl...
Spicy Sticky Fingers Blue sunny skies, warm breezes blowing from the Gulf – that only means one th...
I know, I know - today is Saturday and normally that means Mexican food at my house. Well, this one ...
Homemade Yummy All week I have enjoyed sharing recipes from one of our favorite cookbooks, Bay T...
photo from Bay Tables Some of you may remember Oakleigh from a post back in December, the on...
Wednesday, and that means Shrimp Day around here. Not that today is any better day to purchase, cook...
Today's 2 on Tuesdays features two remarkable recipes, very southern and very Mobile. As the we...
Continuing with recipes from Bay Tables, this one has so many variations, the only thing that may...
Grilled Tenderloin Great recipes abound everywhere, I know, but I just can't help it when I s...
Now folks, this ain't your regular cheese dip. It will kick your taste buds into next year bu...
A blender is a handy appliance. Today's recipe makes use of it in bringing to ease this deliciou...
Sleep tight... I know of a few people that like a snack before bedtime. If you are apt to do so, t...
If you like scallops, there is none better than the sweet bay scallops harvested in the panhandle of...
After Mondays, we need something to look forward to - like a good drink and a perfect appetiz...
A little Southern, a little Creole, a whole lot of me... While most folks will be stewing and si...
Take it easy Sundays are special days at least I think so. It's a day to forget the past week ...
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This Week's Best
Old Fashion at it's best. Pasta salads belong in America's Hall of Fame. Think about it. Dare you not attend a cookout or su...
Sauces for the Sous Chef This post goes out to everyone’s loving friend, Mary and to her readers on Keep Learning, Keep Smiling . A d...
Sweet Hot... This time of year, there are all kinds of things to keep us busy but one of the best I know is putting away the bounty fr...
left, with glaze ~ right, without 4 recipe steps for my best tasting and most successful poultry cooking ... I promise. Now for you ...
The best for a reason. Well, at least we think so and so must many of you according to latest search results (Aug 2013). Since th...
Picky is as Picky does This post goes out to our southern belle, Jodie Mo and to her family over in Georgia. Mother of twins, this ga...
Sweet recipe for Goodness. Okay, here I go again with another side dish with a referral to making a dressing before incorporating in t...
Old-Fashioned - that's the only way to make it. Naw. Nothing new about this recipe. Chicken salad's been around in America sinc...
Cookin' up some kindness This post goes out to my Canadian friend Dara way up yonder at Cookin’ Canuck where I can always count on g...
Canning my way into Summer I started with ten pints and now a week later as I write this, I am down to four. After I finished with deli...
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- Shrimp Ceviche
- California Lemonade & Snacking
- Grilled Sweet Potatoes
- Grilled Cajun Chicken
- Marinated Pepper-Crusted Beef Tenderloin
- Seafood Bow Tie Pasta Salad
- Banana Cake
- Sautéed Shrimp with Lemon Sauce
- Mint Juleps & Sausage Bites - our way
- Crawfish Beignets
- Pork Tenderloin with Red Pepper Sauce
- Chipotle con Queso
- Salmon Mousse
- Night Time Cookies
- Sweet Bay Scallops with Vegetables
- Irish Drink & Haggerty
- Creole Fried Cabbage
- Oven BBQ Chops
- North of the Border Enchiladas
- Easy Oven Fish n Chips
- Old Fashion Raisin Muffins
- Skillet Shrimp & Sausage
- Chicken Divan, My Way
- Crawfish Boulettes & Creole Tarter Sauce
- Creamy Limas & Beans
- Sopa de Albondigas
- Fish Marinades
- Southern Sweet Potato Peach Cobbler
- Shrimp in Beer & Cocktail Sauce Recipe
- Königsberger Klopse
- Eggs in Hell
- ▼ March (31)
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Folks you should know
Breakfast of Champions: Johnsonville Breakfast Sausage in a Butternut Squash, Gouda, and Herb Frittata and a Potato, Squash, and Kale Hash - *This is a sponsored post in collaboration with Johnsonville sausages. The opinions, words, thoughts, and ideas are 100% my own. * "Why, sometimes I've...