Cajun Jambalaya

Cajun Jambalaya is a delicious spicy rice casserole filled with chicken, sausage and shrimp. Add a splash of Tabasco and GO!
Cajun Jambalaya

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Six Happiness Fried Rice Recipes

Six Happiness Fried Rice Recipes are six fried rice recipes for you to enjoy during the coming Lunar New Year 2014 – Year of the Horse.
Chinese Fried Rice
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Hoppin’ John

Hoppin’ John is a traditional and auspicious low country New Year’s Day meal made with fresh or dried black-eyed peas.
hopping john

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Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo is deliciously spicy with andouille sausage and served over fluffy white rice is a great winter warmer!

Cajun Chicken and Sausage Gunbo
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Szechuan Twice-Cooked Pork

Szechuan Twice-Cooked Pork is my version of the ever-popular Szechuan Chinese stir-fry. made easy for the American Kitchen!

Szechuan Twice-Cooked Pork
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Trinidad Callaloo Soup

Trinidad Callaloo Soup is delicate and spicy and rich with the flavors of calalloo greens, crab and Caribbean seasonings!
Trinidad Callaloo Soup

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Black-Eyed Pea Jambalaya

Black-Eyed Pea Jambalaya is a variation on the usual types of jambalaya; this hearty version is both economical and delicious!

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Hen of the Woods Soup

Hen of the Woods Soup is a delightful and brothy Asian-style vegetarian soup featuring flavorful Maitake mushrooms.

Hen of the Woods Soup

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Caribbean Arroz con Gandules (Rice & Peas)

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There was a recipe for arroz con gandules on the back of my can of pigeon peas. But I didn’t have the sazon achiote packets nor did I cook the rice in the mixture, and not the right amounts of ingredients and didn’t add any bacon this time, but I “made do”. Hope you like it- we thought it was good. Went swimmingly with some grilled jerk baby back ribs.

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Thai Larb Soft Rolls

Delicious soft rice paper rolls filled with spicy chicken, rice noodles, and a deliciously spicy chili dipping sauce.  Like Thai Larb but packaged in an easy to eat container. If you don’t have toasted rice powder that you have bought or already made, toast rice in a dry skillet until it is a nice nutty brown; then grind in in a spice grinder or coffee mill and use a sieve to strain out unground bits.

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