New Orleans Style Bread Pudding is my kind of bread pudding. This bread pudding does not have large pieces of bread hanging out. This is creamier than other bread puddings, but not too egg-y.
It can be made with any kind of leftover bread that you have laying around. One day I would like to try this with stale cinnamon rolls. But, that would mean there were leftovers………..
I prefer making this with some dried out quick yeast rolls. I’m able to crumble them pretty quickly and these rolls absorb the liquid pretty easily. As you are mixing up this bread pudding, the consistency will look like really wet oatmeal. No worries, this will bake up and set just fine. If it needs a little extra baking time, that’s OK too. It just means crispier edges, which in my opinion is the best part.
Beer boiled shrimp is something I make for others. Shrimp is kind of the bane of my existence, most seafood really. I can eat salmon only if it’s hidden in a salmon patty. Crab can be covered up in a stuffed mushroom. Crab cakes and fried fish must be covered in lemon juice and tartar sauce.
This recipe is quick, simple and perfect for serving at gatherings. It can be served hot or cold so you can make it while company waits or make it earlier in the day and avoid kitchen detail when guests arrive.
This recipe uses just a few simple ingredients, all easily found at your local grocery store. Celery, lemons, onions, beer, and Old Bay are ingredients I tend to have on hand. Shrimp, not so much. Continue reading “Beer Boiled Shrimp”→
This recipe was also inspired by a restaurant from back in my hometown. It was the first place I experienced the goodness of quesadillas. I have to call these Midwest Quesadillas because just plain ole quesadillas might cause folks to expect a recipe containing toasted tortillas with tomatoes, peppers and perhaps some chicken, beef, carnitas, or even barbacoa in them. Although, all of those options are tasty and I even think Ron may have one he will share on the blog someday, this one has none of the common ingredients in it expect maybe cheese and onions.
Even the cheese is not a common sight in quesadillas, this one uses jack cheese. I remember when I first started making these I had to shred my jack cheese by hand. These are so much easier to make now that shredded jack is readily available at most markets. Continue reading “Midwest Quesadillas”→
This recipe is also inspired by a few of my favorite things: chocolate, bacon, bourbon, and college football (go bulldawgs!). Plus, bacon and bourbon seem to go hand-in-hand with football, at least it does here in the south. I can’t walk out of a college football game without seeing the stadium littered with small empty bourbon bottles. It’s a tradition, but one I’ve never partook inside a stadium. Continue reading “Chocolate Bacon Bourbon Balls”→