CRAWFISH PIES 

CRAWFISH PIES 

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1 (14.1-ounce) package refrigerated piecrusts 1 (3-ounce) package real bacon bits 2 cups shredded cheddar cheese 1 tablespoon chopped chives 3 tablespoons all-purpose flour Salt and black pepper to taste ½ teaspoon ground black pepper 1 teaspoon Tony Chachere’s Creole...
The Best Pork Tenderloin

The Best Pork Tenderloin

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Pork Tenderloin 2 (6½-ounce) pork tenderloins Salt and black pepper to taste 1 cup orange juice ½ cup soy sauce ¼ cup olive oil 2 tablespoons chopped fresh rosemary  Sprinkle both sides of tenderloins with salt and pepper. Combine remaining ingredients, and pour over...
Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

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Chicken: 1(3 pound) whole chicken 1 onion, peeled and quartered 2 cups chopped celery 3 carrots, peeled and chopped 1 tablespoon salt 1 tablespoon pepper Gumbo: ½ cup vegetable oil ½ cup flour 1 large onion, diced 1 large bell pepper, diced 3 large stalks celery,...
Fruit With Lime-Sugar Glaze

Fruit With Lime-Sugar Glaze

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3 cups fresh fruit 2 cups firm, seedless (black or green) grapes Zest and juice of 2 limes ¾ cup sifted confectioners’ sugar For garnish: fresh mint leaves Wash and dry fruit and place in a large bowl. Sprinkle with lime zest and juice and gently toss. Add...