How to Make Hush Puppies with Jiffy Mix

How to Make Hush Puppies with Jiffy Mix is all about some real easy to make hush puppies your family will love.

Homemade Hush puppies are quick and easy to make at home.

I love fried catfish and Mike loves fried shrimp.

So, in our efforts to spend less money at restaurants, we have embarked on a quest to mostly cook at home.

We wanted the restaurant feel of being served hush-puppies like at Mike Anderson’s so viola, we made homemade hush-puppies.

And let me tell you, they are so good!

I could eat them like dessert.

Continue reading “How to Make Hush Puppies with Jiffy Mix” →

Cajun Cooking TV Chefs

Cajun Cooking TV Chefs Beryl Caillouet Stokes and Addison in the first Cajun Cooking TV kitchen in Baton Rouge, Louisiana.

Smothered Pork Chops with Hot Pepper Jelly Glaze

Smothered Pork Chops with Hot Pepper Jelly Glaze are just one of the types of pork chops that Mike likes.

He likes pork chops fried, grilled, slow-cooked, smoked, and now smothered in Hot Pepper Jelly.

Every time I cook pork chops for Mike, it reminds me of his mother Betty Lou. She would fry floured and thin cut pork chops in an electric skillet.

Once she was done, she would pour a can of cream of mushroom soup in the grease to make a gravy. Then, she would put the pork chops back in the gravy.m

Just thinking about it now makes my arteries seize up. Continue reading “Smothered Pork Chops with Hot Pepper Jelly Glaze” →

How to Make Cheese Sauce

When you learn How to Make Cheese Sauce, you have a “secret sauce” that can transform an ordinary menu item into an extraordinary delicacy your family will rave about.

We’ve been getting a lot of requests for Beryl’s cheese sauce recipe.

A great cheese sauce is a basic ingredient in a lot of our wonderful dishes.

Although we have included the cheese sauce recipe in a lot of our videos for specific recipes using cheese sauce, we’ve never published a stand-alone cheese sauce recipe.

So, here’s Beryl’s famous cheese sauce recipe…

Mike likes it so much he would like it as a soup.

Continue reading “How to Make Cheese Sauce” →

Potato and Broccoli Soup Recipe

This Potato and Broccoli Soup Recipe is a warm creamy soup made with fresh vegetables from our local farmers market, which made for a smooth delectable soup for dinner and perfect for small lunch portions.

It’s been unusually cold so far this winter in Baton Rouge.

I’ve had dig out a coat from my closet that hasn’t been worn in three years and gloves a friend gave me over 15 years ago. Continue reading “Potato and Broccoli Soup Recipe” →

Mike’s Black Eyed Peas Recipe

I cook my Black Eyed Peas Recipe whenever Beryl goes out of town.

Beryl’s out of town, gone to Scotland for nine days, so I wanted to cook up a pot of something that I could eat on for a few meals.

(Unlike Beryl, I don’t mind eating the same thing 3-4 meals in a row, as long as it is something good!)

We already had spaghetti sauce and chili in the freezer, and I was really wanting something different, as well as easy to make…

Didn’t feel like jambalaya (I eat way too much of it when we have it), and neither red beans and rice or white beans was calling me.

I was looking around in the cabinet, and saw a bag of black-eyed peas. This sounded really good (and easy)…

Continue reading “Black Eyed Peas Recipe” →

Best Holiday Side Item Recipe Favorites

With Thanksgiving right around the corner, I thought it would be helpful to post a list of our favorite side items recipes all in one place.

Some of these items we have every year, and others are according to what we’re in the mood for when it’s time to cook.

So here’s a list of great side items for you to choose from!

And we wish you and your family a wonderful holiday season!

Continue reading “Holiday Side Items Recipe Favorites” →

Did you know these grilling tips?

Source by JES Restaurant Equipment

Broiled Flounder Recipe

This Broiled Flounder Recipe came about because my wife Beryl wanted some fish Saturday night. We went to Maxwell’s Market (one of the better Baton Rouge seafood markets) and bought a large flounder filet and a pound of lump crabmeat.

This great dish was really easy to prepare and cook. In a nutshell, we just squeezed some lemon juice over the flounder filet, then brushed it with some pecan oil (any kind of oil would do – olive oil, canola oil, or even butter).

Then, I seasoned it with some Tony’s Creole Seasoning and some granulated garlic and it was ready for the oven.

We wanted some crab meat topping, but you need to buy a whole carton of crab meat, which is more than we need for just the topping for the fish. So, Beryl made a pot of her awesome crabmeat etouffee with the crab meat we didn’t put on the flounder!

We didn’t video the cooking, but here’s the recipe (we don’t cook from recipes, we just do it and THEN write down what we did!)

Broiled Flounder Recipe Ingredients

Flounder filet(s) as needed – (Any good fish will do)
Lemon or Lime
Oil or butter (We usually use olive oil, but we had some pecan oil we wanted to try)
Crab meat (optional)
Green onions
Tony’s Creole Seasoning
Granulated garlic (or garlic powder if that’s what you have handy)

How to Cook the Broiled Flounder Recipe

Pre-heat your oven to 400 degrees on “Bake” setting
Rinse you fish filet and pat dry with paper towels
Cover a baking pan with aluminum foil (for easy clean-up)
Spray foil on baking pan with spray oil (like Pam) or rub with oil or to keep the filet from sticking
Put your filet on the baking pan
Squeeze lemon or lime juice over the filet
Season the filet with Tony’s and granulated garlic
Pour a little oil (pecan or olive or canola) over the filet
Put in pre-heated oven and bake at 400 degrees for about 20-25 minutes
Then, add the (optional) crab meat to the top of your filet

(Fresh crab meat usually comes cooked but not seasoned, so I put the crabmeat that we were going to put on the flounder in a cup and squeezed some lime on it, added a touch of oil and Tony’s Creole Season to it before I put it on the filet.)

Change your oven setting to “Broil” and continue cooking the fish for just a couple minutes.

Garnish your filet with some chopped green onions and dig in!

A Great Topping for Baked or Broiled or Grilled Fish

We were “eating healthy” (Beryl’s idea not mine!) Saturday night so we didn’t make this, but I usually make a topping consisting of –

About a quarter stick of melted butter
About ¼ or ½ a lime or lemon
Some chopped garlic

This is really good stuff!

Mike and Beryl

P.S. – Here’s our crabmeat etouffee recipe if you’d like to try it –

CLICK HERE for Crab Etouffee Recipe

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Our Latest Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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Snowball Cookies with Pecans

Snowball Cookies with Pecans are one of my favorite cookies that my Mom makes every Christmas.

With the holidays nearing, it put me in the mood for baking.  Mom shared her Snowball Cookie recipe with me and it is so easy to make.

With just a few simple ingredients and we’ll show you How to Make Snowball Cookies.

This Snowball Cookies with Pecans recipe consists of 7 simple ingredients:

Pecans, Flour, Butter, Brown Sugar, Powered Sugar, Water, and Vanilla.

All things that you probably have in your pantry right now.

Snowball Cookies with Pecans are a great gift giving item for a holiday cookie swap or place in a Christmas tin or decorative container for a treat for your friends, family, or neighbors.

I bought several of the holiday decorative Chinese-style take-out boxes and filling with Snowball Cookies and Fudge for my co-workers.  If you love cookies with Pecans, these cookies will be a real treat for you too!

I’ve made these 4 times now and yielded 48 – 50 cookies each time.

For gifts, I’ve placed 6 Snowball Cookies in the decorative take-out containers with 6 squares of homemade fudge separated with a small piece of wax paper.  Make a great gift!

Ingredients and Tools Needed for Snowball Cookies with Pecans:

1 and 1/2 cup pecan halves
2 cups all-purpose flour
2 sticks of butter or margarine (chilled and sliced)
1/4 cup brown sugar (packed down)
1 tablespoon water
2 teaspoons vanilla extract
1/2 box powered sugar

Food Processor
Cookie Sheet
Mixing bowl
Slotted spoon
2-inch cookie dough scooper (for a consistent size)

Directions for Snowball Cookies with Pecans:

Preheat oven at 300 degrees F.

In the food processor, add the pecans.

Chop the pecans about 5-10 seconds.

Remove the blade and pour the chopped pecans into a mixing bowl.

Replace the blade into the food processor.

Add all remaining ingredients; flour, brown sugar, vanilla, butter, and water.

Pulse in the food processor until the ingredients form a cookie dough consistency.

(You’ll know when it’s done because the blade will have difficulty turning.)

Remove the blade and pour the cookie dough into the mixing bowl.

Mix the pecans and cookie dough together with your hands and knead like you’re making bread to integrate the chopped pecans into the cookie dough.

Once mixed well, begin to spoon approximately 1 heaping tablespoon or use a 2-inch scooper to form the snowballs.

Roll into a ball and place on an un-greased cookie sheet.

Space the dough balls about 1 inch apart.

(They will not be spreading out like a regular cookie.)

Place the cookie sheet in the oven and bake for 35-40 minutes.

Carefully remove cookie sheet from oven.

In a mixing bowl, pour about 1/2 the box of powered sugar in the bowl.

Using a slotted spoon or spatula, place 3-4 of the snowballs in the powdered sugar and toss lightly around in the sugar to fully coat.

Important to do this while the cookies are hot so the sugar will stick.

Place sugared cookies on a wire rack or plate to cool fully.

Once cooled, place your Snowball Cookies in airtight containers.

Recipe makes 3 – 4 dozen cookies depending on size of the Snowballs.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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