Monday, May 29, 2017

Skillet Paella

Here is a tasty Louisiana Recipe that should light up your tastebuds and please your pallet....Skillet Paella.

Feel like Spanish tonight? This paella recipe makes it easy with Zatarain’s yellow rice, shrimp, smoked sausage, onion and peas. If you want to give it a little more South Louisiana flavor, use andouille sausage.
(Free Advertisement...Shameless Plug...

  • 2 cups water
  • 1/2 pound smoked sausage, halved lengthwise and sliced 1/4-inch thick ubstitutions available
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 1 teaspoon dried parsley flakes
  • 1 package ZATARAIN'S® Yellow Rice (Again, shameless plug!)
  • 1 pound large shrimp, peeled and deveined
  • 1 cup frozen peas

  • Bring water, sausage, tomatoes, onion and parsley to boil in large skillet. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 15 minutes
  • Stir in shrimp and peas. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes
Simple Huh?

Enjoy with a nice large glass of Lemonade!

Eat and Drink Well My friends!

Wednesday, May 24, 2017

Grilled Steak Tacos with Pickled Peach and Onion

Heyyyyyyyyyyyy Folk ,Here is another super cool and easy Summer Recipe.....Grilled Steak Tacos with pickled peach and onions...

Sound weird? It's tasty though, check out the recipe-


PREP TIME: 10 minutes / TOTAL TIME: 30 minutes / SERVINGS: 4
1 lg peach, pitted and sliced into thin wedges
1 sm red onion, thinly sliced
1 jalapeño, sliced (optional)
½ tsp kosher salt
½ tsp black pepper
1 c distilled white vinegar
¼ c honey
1¼ lb skirt steak
½ tsp red-pepper flakes
8 flour tortillas (6" diameter), warmed
Fresh basil, for serving


 1. COMBINE peach, onion, jalapeño (if using), and ¼ tsp each salt and black pepper in a large bowl. Toss to combine. In small saucepan, combine vinegar, ½ cup water, and honey. Bring to a simmer over medium-high heat and pour over peach mixture.
2. LIGHTLY coat grill or grill pan with cooking spray and prepare for medium-high heat.  Season steak with red-pepper flakes and remaining ¼ tsp each salt and black pepper. Grill to desired doneness. Slice and serve in tortillas topped with peach mixture and basil.

Pretty basic and easy huh? Enjoy! Eat and drink well my friends!

Tuesday, May 23, 2017

Chicken Pesto Penne

Ahhh the things I can do with Chicken and Pasta.....This time, Chicken and Penne Pasta...

  • 1 cup uncooked penne pasta
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons sour cream
  • 2 tablespoons prepared pesto
  • 1 cup cubed cooked chicken

 Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.Yield: 2 servings.

Simple Huh!

Enjoy!  Eat Well My friends!

Monday, May 22, 2017

Chicken Pesto Pasta

Maybe it's because I come home from work so zonked sometimes....(Gotta look into that!)  I am a big fan of one pot dinners...and easy clean up!


  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt-free seasoning blend
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1 cup uncooked gemelli or spiral pasta
  • 2 cups fresh broccoli florets
  • 1 cup frozen peas
  • 1/3 cup prepared pesto

1.Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.
2.In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. 
3. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.
4.Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, 2-3 minutes longer or until pasta is tender and chicken is no longer pink, stirring occasionally. 
5.Add peas; heat through. Stir in pesto. 
Yield: 4 servings. 
Enjoy! Eat Well My Friends!

Tuesday, May 16, 2017

Creamy Honey Mustard Chicken

You guys who read this blog know that I dig...Quick and easy on the table meals that are ready in 30 minutes.That and comfort food...Here is something that combines both...Quick and easy and somewhat comforting... Creamy Honey Mustard Chicken....Mmmmmmmmmm that even sounds comforting..

The honey mustard sauce is made with heavy cream which gives this sauce a creamy delicious taste.  It is really unique.  Tangy, sweet, and bold which gives the chicken a delicious flavor.  Picky eater and family approved.  This meal is delicious!


  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 3 Garlic Cloves, Minced
  • 1 cup White Wine
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Grainy Mustard
  • 3 Tablespoons Honey
  • ½ cup Heavy Cream
  • ½ cup Chicken Broth
  • Salt And Pepper, to taste

  1. Heat a large skillet to medium high and heat the butter and oil until butter has melted.
  2. Cut the chicken lengthwise so they are thin cutlets. Place into the skillet and brown on each side. Remove the chicken and set aside on a plate.
  3. Reduce the heat to medium and saute the garlic until tender. Add the white wine and continue to cook until reduced by half. Add the mustards and stir to combine. Then add in the heavy cream, chicken broth and honey. Add salt and pepper to taste.
  4. Add the chicken back to the sauce and allow the chicken to cook in the sauce for a few more minutes.
    A nice Wine of your choosing should accompany this!
Enjoy!!  Eat and Drink well my friends!

Saturday, May 6, 2017

Iron Skillet Peach Crisp

Desert Time again folks.....I promise you, The season's most swoon-worthy peaches  will get extra-caramelized thanks to this cast iron crisp.

Check it out-


1 cup all-purpose flour2/3 cup (packed) light brown sugar
    • 1/2 teaspoon kosher salt
    • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  1. Assembly:
    • 1 1/2 cups pecans
    • 2 tablespoons unsalted butter, room temperature
    • 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
    • 1/3 cup (packed) light brown sugar
    • 1/4 cup granulated sugar
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon garam masala
  1. Topping:
    1. Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
  2. Assembly:
    1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
    2. Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
    3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
    4. Do Ahead
      1. Crisp can be made 1 day ahead. Store lightly covered at room temperature.
And there you have it....Enjoy! Eat well my friends!

Thursday, May 4, 2017

Garlic Roast Pizza

My sympathies always lie with that person that works hard all day and is just broken down when he or she gets home...You don't feel like spending any money, but you need to eat....Here is some comfort food for you...

  • 1 package (11-1/4 ounces) frozen garlic Texas toast
  • 1/2 cup pizza sauce
  • 1 package (3-1/2 ounces) sliced regular or turkey pepperoni
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

  1. Preheat oven to 425°. Place Texas toast in a 15x10x1-in. baking pan. Bake 5 minutes.
  2. Spread toast with pizza sauce; top with pepperoni and cheese. Bake 4-5 minutes longer or until cheese is melted. Yield: 8 slices.

Enjoy!  Eat and Drink well peeps!

Food Safety Tips
Protect yourself against food-borne illnesses.

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website

Cavier & Vodka
Courtesy of The Lady (Bug) of the Household