Recipes

Louisiana Red Beans and Rice

Ingredients

1 lb andouille sausage, sliced
1 large onion, diced
2 tbsp butter
4 cloves garlic, minced
2 stalks celery, diced
1 green bell pepper, diced
2 tbsp flour
2 tsp Creole seasoning
½ tsp smoked paprika
½ tsp dried thyme
4 cups chicken broth
2 bay leaves
1 lb dry red beans, soaked overnight
1 smoked turkey leg (optional)
Salt and pepper, to taste
Green onions and parsley, for garnish
Cooked white rice, for serving

Instructions

In a large pot, brown the sliced andouille sausage. Remove and set aside.
Add butter to the same pan, then sauté onion, garlic, celery, and bell pepper until softened.
Stir in flour and cook for 1–2 minutes.
Season with Creole seasoning, paprika, thyme, salt, and pepper.
Add chicken broth, bay leaves, soaked beans, and optional turkey leg. Bring to a boil.
Reduce heat, cover, and simmer on low for 2 hours, until beans are tender and creamy.
Return sausage to the pot, discard bay leaves and turkey bones if used.
Serve hot over white rice, garnished with green onions and parsley.

Recipes

Homemade Bagels

Ingredients

2 cups warm water
2¼ tsp active dry yeast
1 tbsp sugar
5 cups all-purpose flour
½ cup melted salted butter
½ tsp salt
¼ cup baking soda (for boiling)
1 egg (for egg wash)
Everything bagel seasoning (optional)

Instructions

Activate yeast with warm water and sugar. Let sit 5 mins.
Stir in flour, butter, and salt. Knead 5 mins in mixer or by hand.
Let dough rise in greased bowl for 1 hour.
Divide into 10 portions, shape into bagels, and rest on parchment.
Boil each bagel in water with baking soda for 45 seconds.
Brush with egg wash and top with seasoning if desired.
Bake at 400°F for 15 minutes until golden. Cool and serve.

Recipes

Dill Pickle Pasta Salad

Ingredients

12 oz rotini pasta
1 cup chopped dill pickles
½ cup shredded cheddar cheese
½ cup mayonnaise
¼ cup sour cream
1 tbsp pickle juice
6 slices bacon, cooked and crumbled
½ tsp garlic powder
Salt and pepper, to taste

Instructions

Cook pasta according to package directions. Rinse under cold water and drain.
In a large bowl, mix mayo, sour cream, pickle juice, garlic powder, salt, and pepper.
Add cooked pasta, pickles, cheese, and bacon. Mix well.
Chill before serving. Great for BBQs and potlucks.

Recipes

Crock Pot Creamy Chicken Spaghetti

Ingredients

1 lb chicken breast
1 tsp salt
½ tsp pepper
1 tsp Italian seasoning
2 tbsp minced garlic
⅓ cup sun-dried tomatoes
2 jars (15 oz each) Alfredo sauce
1 lb cooked spaghetti
1 cup shredded mozzarella
¼ cup grated Parmesan

Instructions

Place chicken, seasonings, garlic, sun-dried tomatoes, and Alfredo in crock pot.
Cook on low 4 hours until chicken is done. Remove and chop.
Return chicken to crock pot. Add cooked spaghetti, mozzarella, and Parmesan.
Stir until combined and cheese is melted. Serve warm.

Recipes

Creamy Steak and Gnocchi Skillet

Ingredients

1 lb steak (sirloin or ribeye), cubed
1 tbsp olive oil
1 tsp steak seasoning
2 tbsp butter
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
⅓ cup sun-dried tomatoes, chopped
½ tsp salt
½ tsp black pepper
¼ tsp oregano
¼ tsp thyme
¼ tsp red pepper flakes
1 lb gnocchi

Instructions

Toss steak cubes with olive oil and seasoning. Air fry at 400°F for 5–7 minutes.
In a large skillet, melt butter over medium heat. Add garlic and cook 1 minute.
Stir in broth, cream, Parmesan, sun-dried tomatoes, and spices. Simmer until slightly thickened.
Add gnocchi, cover, and cook 3–4 minutes until tender.
Add cooked steak to skillet and stir to combine. Serve hot.

Recipes

Best Ever Chili

Ingredients

2 tbsp olive oil
2 yellow onions, diced
1 green bell pepper, diced
1 jalapeño, minced
2 tbsp minced garlic
2 lbs ground beef
1 lb spicy sausage
6 oz tomato paste
14 oz tomato sauce
2 cans Rotel (diced tomatoes with green chilies)
2 cans kidney beans (or chili beans of choice)
2 tbsp chili powder
1 tbsp cumin
1 tbsp smoked paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp cayenne (optional)
Salt and pepper, to taste
1 can Bush’s Chili Magic (Campfire Style)

Instructions

Sauté onions, bell pepper, jalapeño, and garlic in olive oil for 3–5 minutes.
Add beef and sausage. Cook 10 mins until browned.
Stir in tomato paste and sauce. Cook 2–3 mins.
Add Rotel, beans, and all spices. Stir and simmer for 1 hour covered.
Stir in Chili Magic and simmer 5 more minutes. Serve hot with crackers or bread.

Recipes

White Chicken Enchiladas

Ingredients

Rotisserie chicken breast (shredded)
Charred jalapeños (minced)
Lime juice
Garlic powder, onion powder, salt, black pepper
Mozzarella cheese
Small flour tortillas
Butter, garlic, flour
Chicken stock
Sour cream
Cream cheese
White pepper
Monterey Jack cheese
Green onions (for garnish)

Instructions

Mix chicken, jalapeños, lime, seasonings, and mozzarella. Fill and roll tortillas.
Melt butter, cook garlic, stir in flour, then whisk in chicken stock. Add jalapeño, then finish with sour cream, cream cheese, and white pepper.
Pour over enchiladas, top with Monterey Jack, and bake 25–30 mins.
Garnish with green onions and serve.

Recipes