Black Eyed Peas and Boudin

1 lb. ground pork 6-8 small links of boudin sausage 1 can of black eyed peas with snaps 1 can of hot hatch green chilis 1 can of fire roasted tomatoes with green chilis 2 tbsp minced garlic 2 tbsp Worcestershire sauce In a pot or deep skillet, on med heat, cook the ground pork. Cook the links also... Continue Reading →

Creamy Salmon and Egg Noodles

olive oil 1 sm - med onion, diced 1 & 1/2 tbsp. tarragon leaves 1 & 1/2 tbsp. dried chopped parsley 1/2 c. rose moscato wine or chicken broth 1 tbsp. lemon juice 1/4 c. flour 1 can(12 oz) evaporated milk 2 tbsp ground mustard 1 lb. salmon, cooked 1/2 pkg egg noodles, cooked In a deep... Continue Reading →

Mushroom Bake

2 lg portabello mushroom steaks, sliced in long pieces 1 lg pkg bella mushrooms, sliced 1/4 c. chopped onion 1 tbsp. minced garlic 1 lg can tuna in oil 1 sm can evaporate milk Parmesan cheese In a large skillet heat on medium 3 tbsp oil.  Saute all the mushrooms, onion and garlic, till reduced and... Continue Reading →

Crayfish Gumbo

1 pkg seasoned Crayfish tails (12oz) 14 oz. kielbasa, sliced 1pkg boudain, casing removed 41-60 frozen cooked shrimp, tails removed 1 sm red onion, diced 4 tbsp. Cajun seasoning 1 can(14 oz) can Fire Roasted diced tomatoes 1 can of water 10 oz can diced tomatoes with green chilis 2 c. hot water with 1-2 tbsp.... Continue Reading →

Open Iron Cross

Easter.  That's when I told my husband that I would take my Willow Tree Manger Scene down from Christmas that I would have left up all year because it's so pretty, but with protest I looked for a replacement, knowing I wanted a cross to put there, it took me till Easter to find something... Continue Reading →

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