Balsamic-Glazed Salmon Wednesday, May 16 2012 

Balsamic-Glazed Salmon
Recipe courtesy Giada De Laurentiis


3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped

Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper

2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved

For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.


Jazz & Heritage Festival 2012 Monday, May 7 2012 

I have to say that I look forward to the spring season in Nola. There are so many festivals to see and experience, one of my favorites would have to be The New Orleans Jazz & Heritage Festival. I have been going to this since I was in high school and hardly miss a year except a few times when I lived out of state. If you never been its a great festival that falls on two weekends (last weekend in April and the first weekend in May). There are so many great musical acts that you can’t just pick one band you have to see them all. And the food it’s one of the things I love to try everything (at least something different each day). People walking by and you ask them “what is that…” and you have so many different choices of food to choose from you wanna at least try it all. You have your favorites like Crawfish Monica, Trout Almondine w/ crawfish bisque, boudin balls, crawfish bread, Alligator pie, my favorite Cochonde lait poboy, crawfish sack, oyster patties (not what you think), Crawfish beignets, Rosemint iced tea, and Pheasant Quail and Andouille Gumbo.
If you love music you have everything from Al Green, Tom Petty, Maze & Frankie Beverly, The Boss Bruce Springsteen, Irma Thomas, Allen Toussaint, My Morning Jacket, The Eagles, Galactic, The Foo Fighters, Jimmy Buffet, Ne-Yo, The Neville Brothers, and the list goes on.
The schedule for the next year comes out in January 2013, purchase your tickets early because you pay at the gate $65 each day. Look it up at their website for all the information:

I have always loved this festival and by far this was my favorite year with all the performances and food.







Marinated Shrimp Salad with Avocado and Citrus Vinaigrette Tuesday, May 1 2012 

Yummy, I love shrimp and avocado anything for the summer try this recipe…

Marinated Shrimp Salad with Avocado
From Southern Living

Makes 6 servings

1 pound Perfect Poached Shrimp
4 oranges, sectioned
1 large red bell pepper, thinly sliced
1/2 small red onion, sliced
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Citrus Vinaigrette
2 cups chopped romaine lettuce
2 medium avocados, cubed


1. Combine first 6 ingredients in a large bowl; pour Citrus Vinaigrette over shrimp mixture, and gently toss to combine. Cover and chill 4 to 24 hours.

2. Place lettuce on a platter. Spoon shrimp mixture over lettuce, reserving vinaigrette. Drizzle with reserved vinaigrette. Top with avocado.

•Citrus Vinaigrette

This recipe goes with Marinated Shrimp Salad with Avocado

Makes about 1/2 cup

1/4 cup fresh orange juice
1/4 cup olive oil
1 tablespoon country-style Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


Whisk together orange juice, olive oil, Dijon mustard, lemon juice, salt, and pepper.

Southern Living May 2012


Shrimp Bruschetta Salad Thursday, Aug 25 2011 


1 lb. large peeled fresh or frozen (thawed) cooked shrimp
1 pint yellow and/or red cherry tomatoes, quartered
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup Asian sweet chili sauce
1 small baguette or small loaf of French bread
3 Tbsp. mayonnaise
Bottled hot pepper sauce (optional)


1. Preheat broiler. Remove tails from shrimp, if present. Combine shrimp, tomatoes, parsley, and sweet chili sauce in a medium bowl. Set aside.
2. Halve loaf of bread lengthwise and crosswise. Brush cut surfaces with mayonnaise and toast, place on a baking sheet. Broil bread 4 to 5 inches from heat 2 minutes or until golden brown.
3. Top toasted bread pieces with shrimp mixture. Pass bottled hot pepper sauce. Makes 4 servings.


Garlic Shrimp Saturday, Aug 6 2011 

Here is a quick recipe to prepare ad an appetizer or snack for unexpected guests pop in at your home…

***my tip: add roasted red pepper, roasted cherry tomato or marinated artichoke to the garlic shrimp

Garlic Shrimp

~ Ingredients
8 fresh Texas toast bread slices
5 tablespoons olive oil, divided
1 1/2 pounds peeled, large raw shrimp (2 0/25 count)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
4 fresh thyme sprigs
2 tablespoons jarred minced garlic
2 tablespoons minced shallots or sweet onion
1/3 cup fresh lemon juice
2 tablespoons chopped fresh parsley
Garnish: lemon zest


1. Preheat grill to 300° to 350° (medium) heat. Drizzle 1 side of bread slices with 3 Tbsp. olive oil. Grill bread slices 1 to 2 minutes or until toasted. Cut bread slices into triangles. Place on a serving platter.

2. Devein shrimp, if desired. Season shrimp with salt and pepper. Melt butter with remaining 2 Tbsp. olive oil in a large skillet over medium-high heat; add shrimp, thyme, and next 2 ingredients, and sauté 2 to 3 minutes or just until shrimp turn pink. Add lemon juice and parsley. Serve immediately over grilled bread. Garnish, if desired.

Southern Living Aug 2011

Maple-Bourbon Glazed Salmon Thursday, Aug 4 2011 

Maple-Bourbon Glazed Salmon

I am a big Salmon lover, especially during the Summertime. So, here is a great recipe I found and tried it. It is absolutely delishious and has a slight sweetness with the Maple flavor and definely use the Bourbon. Hope you enjoy!



  • 1/3
    cup pure maple syrup or maple-flavored syrup
  • 1/3
    cup orange juice
  • 3
    Tbsp. bourbon whiskey or orange juice
  • 4
    4- to 5-oz. skinless, salmon fillets
  • 1/4
    cup coarsely chopped pecans or walnuts
directions1. Preheat broiler. For syrup glaze, in a small saucepan combine maple syrup, orange juice, and whiskey. Cook, uncovered, over medium heat while preparing salmon.

2. Lightly sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for 5 minutes. Remove 2 tablespoons glaze and brush on all sides of salmon. Turn salmon and broil 5 minutes longer or until salmon flakes easily when tested with a fork.

3. Stir pecans into remaining glaze; heat on high for about 5 minutes or until glaze reaches the consistency of syrup. Serve salmon topped with pecan syrup. Makes 4 servings.


Better Homes & Garden July 2011

Red Pepper Scallops Tuesday, Jul 19 2011 

Add any veggies you want with this kabob!

1 1/2 lbs large sea scallops
2 tablespoons olive oil
Zest of one lemon
Freshly ground black pepper
4 large red bell peppers

In a bowl, combine the scallops, olive oil, lemon zest, and black pepper to taste. Preheat the broiler or prepare coals for outdoor grilling. Cut the bell peppers in half lengthwise and remove the stems, seeds, and ribs. If cooking in a broiler, place the peppers cut-side down on a baking sheet.
Broil or grill the peppers until blackened, 6 to 10 minutes. Transfer to a paper bag, close the top and let steam for 10 minutes. Remove the charred skins and cut the peppers lengthwise into 3/4 inch strips. Wrap a pepper strip around each scallop to cover completely, overlapping the pepper ends. Secure the strips by running a 10-inch metal skewer through the scallop and pepper. Use 6 skewers; add scallops to each skewer until filled. Grill skewers over a medium-hot fire, turning once, until scallops are almost firm to the touch, 1 to 2 minutes on each side. Alternatively, cook under the broiler for about 3 minutes per side.


>Happenings around Nola Monday, Jun 13 2011 

>French Market Creole Tomato Festival- I love this festival because mama will be coming home with some Creole Tomatoes and fresh produce.
Louisiana Cajun-Zydeco Festival- then of course sit back and do a little 2 stepping to the music of Cajun-Zydeco, in the French Market.
Louisiana Seafood Festival- maybe learn some new seafood recipes at the cooking demos, of course I will have to do some quality taste on the seafood.
610 Stompers Ball Crawl- Join your favorite all-male krewe for the 610 Stompers Ball Crawl, a second-line-pub-crawl love child spawned by New Orleans and the year 1984. You and hundreds of new friends will dance, drink and crawl across Mid-City behind the Stompers, outfitted in your best (worst?) ‘80s gear. Your $35 ticket gets you registration goodies, five pub stops of free beer, and uncountable “memories,” also referred to as “blackmail opportunities,” should you remember your camera, and remain sober enough to use it.