The origin of this pasta comes from former art director Tempy Segrest and former editor Kelli Bozeman describing in detail a dish they both loved and craved. I immediately went home and created their description by combining a macaroni and cheese dish with some...
For a quick and easy dessert with delicious fresh berries and a creamy lemon filling, this is the perfect summer delight. With a variety of textures, a great combination of flavors, and an easy-to-assemble beautiful presentation, this dessert is a winner for a special...
Martha Ottaway, Roanoke, Virginia Broiled Blackened Salmon 4 (6-8-ounce) farm-raised salmon filets, skin removed 2-3 tablespoons melted butter Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Preheat broiler. Roll each salmon filet on all sides in melted...
1/4 cup green onions, chopped 1⁄4 cup parsley, chopped 2 cloves garlic, chopped 1⁄2 stick butter 1⁄2 pound shrimp, peeled Salt and pepper (red and black) to taste 1 (1- to 2-pound) pork tenderloin Tony Chachere’s Creole Seasoning to taste Saute onions, parsley, and...
Carolyn and Ben’s Pimiento Cheese The original recipe for this pimiento cheese is from my friends Carolyn and Ben Hodges of Brandon. I added a few extra seasonings and have made it hundreds of times. It is so easy, and everyone loves it and requests the recipe. It is...
Seafood Pot Pie 1 (14.1-ounce) package pie crusts 2 tablespoons butter ½ cup chopped celery ½ cup chopped green peppers 2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed 1½ cups tiny shrimp, rinsed and drained 1 tablespoon lemon juice 1 (4-ounce) jar...
