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Showing posts from May, 2017

New Orleans French Bread

Growing up in the South I would buy French Bread on a weekly basis for sandwiches that we call, Po' Boys. We would have turkey and ham po' boys or hamburgers or shrimp.
The perfect loaf French Bread or Po' Boy Bread will be have a crunchy crust that is able to stand up to gravy or mayo or fall apart from overstuffing them with deli meat or seafood, and a fluffy and airy inside. A famous brand of French bread around here is Leidenheimer and it is the best around.
A little brief history of Louisiana Po' Boys, around the late 1920's during a four mouth strike against the streetcars company, two brothers served their former colleagues free sandwiches and at their restaurant referring to the strike the workers they would call the sandwiches 'poor boys' with the Cajun dialect it would sound like 'po' boys' and it stuck. There are hundreds of restaurants just for po' boys in Louisiana alone. Its a tradition in my house for every Thanksgiving or Chris…

Jumbo 'Oreo' Cheesecake Cookies

I was inspired to make these cookies from a local popcorn shop called Popcorn Bistro they have over 100 different flavors of just popcorn like some traditional and some that are not.  Some traditional flavors like Caramel, Kettle Corn, Butter, Movie Theatre Butter, Cheddar and some that are non-traditional like Oreo Cheesecake (my favorite), Beignet, Peanut Butter Chocolate, S'mores, Strawberry Cream, Salt and Vinegar,
and even Cajun.
Enough about popcorn let talk about these cookies.  I've searched the internet for recipes cheesecake cookies and found plain cheesecake cookies or the Oreo ones are tiny and I like my cookies BIG.
I loved Oreos growing up, I could put away a whole package in maybe a week but when I went organic I couldn't eat them anymore.  So I went on a mission to find organic or all natural alternative and I found a couple of brands that just like Oreos but maybe even better. Plus they are not that expensive and not as sweet.
I tasted the dough before I baked…

Slow Cooker Baked Spaghetti

I have another confession to make, I love spaghetti. My favorite foods go pizza is number one, spaghetti number two then tacos is number three. Growing up my family would have spaghetti at least once a week and we still do.
Growing up going out to dinner I would always look for spaghetti on the menu but would always be disappointed when I ate it and was so sweet.  I stopped getting it until I ordered it at our local Shoney's. Who remembers them? I got their baked spaghetti that I feel in love with and I couldn't order spaghetti anywhere else.


It was perfect.  It had a lot of melted cheese, crispy edges of cheese and the sauce wasn't sweet.  When our Shoney's closed maybe ten years ago, it was a very sad day for me.  Until I discovered this recipe.
Tools you'll need
6.5 to 7 Quart Slow Cooker
Slow Cooker liners (optional)
Time: 
Prep 1 hour
Sit time 7 hours
Cooking 7.5 hours
Servings 6+

Slow Cooker Baked Spaghetti
2 lbs of Italian Seasoned Ground Turkey meat or combo of Turke…