Monday, September 30, 2013

Quick and Simple Twice Baked Potatoes




I love twice baked potatoes, but what I don't like about twice baked potatoes is the amount of time required to make these babies...all the baking, and re-baking...it's way to much work for a potato. Well, I had to figure out something because it's not like I was going to ever stop eating potatoes.


I started with four washed Idaho potatoes, then I pricked them all over with a fork.  Next, I microwaved the potatoes for 20 minutes.


When the potatoes are cooked I cut about an 1/2 inch off the top of the potatoes, then removed all the filling out the skins, leaving about an 1/2 inch edge. Don't forget to sprinkle some melted butter and seasonings over the potato skin.


In a bowl add the potato filling, butter, seasonings, green onions and a little sour cream. Mash and mix well. Then place the filling into the cavity of the empty potatoes. Top the filled potatoes with more cheese and broil for about 5 minutes.

Yes people, I know we're not really baking the potatoes and were sure not baking them twice. But believe me when I say it, these potatoes taste just as good, if not better than the all day traditional twice baked potatoes.


All done and ready for more sour cream and green onions. A perfect Meatless Monday dish!

Quick and Simple Twice Baked Potatoes

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

4 Idaho potatoes
1 stick butter, unsalted, melted
1 cup jack cheese, grated
1 cup cheddar cheese, grated
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon of creole seasoning
sour cream
green onions

Directions:

Preheat oven to broil. Mix seasoning blend and set aside.

Rinse potatoes and pat dry. Prick potatoes with a fork all over. Microwave potatoes for 20 minutes. Remove from microwave, cut 1/2 inch off the top of potatoes and discard.

Remove filling from each potatoes and place in a bowl, leave about 1/2 inch edge on potatoes.

Sprinkle 1 teaspoon of butter inside the cavity of each potato. Sprinkle 1/2 teaspoon of seasoning inside each potato.

Place remaining butter and seasonings, half the cheese inside the bowl with the filling, add 2 tablespoons of sour cream and mix well, until mashed.

Fill the potato cavity with the mashed potato filling. Top with remaining cheese. Broil for 5 minutes. Top with remaining green onions and sour cream. Enjoy!




Sunday, September 29, 2013

Easy Chicken and Cheese Enchiladas




I must admit, I consider myself to have one of the wisest kids in the world...! This is why I am so excited to be a participating blogger in the Campbells Wisest Kid campaign in collaboration with Blogher.


I'm a Campbell's kid, grant it, I am not a kid anymore, but hey...whenever I eat a bowl of Campbell's chicken noodle soup, it brings out the kid in me...!

My mom grew up eating Campbell's products, she fed them to me, and I feed them to my daughter...that's makes about 3 generations of Campbell's wisest kids.


Baby Girl, aka...the "wise one" and I prepared these Campbell's Easy Chicken and Cheese Enchiladas in a matter of minutes. I had some leftover grilled chicken that I chopped up, roasted chicken would also work really well.

Baby Girl, placed the cream of chicken soup, sour cream, spices, salsa, and a little leftover enchilada sauce in the Ninja and blended it well for about 1 minute.

That's it folks, now it's time to assemble.


I placed a little of the delicious sauce on the bottom of the casserole dish to prevent sticking, then I dipped my tortilla shells that were warmed for about 20 seconds in the microwave, in the sauce.

Fill with about 2 tablespoons of chopped chicken and cheese and roll over, seam side down. Repeat until all tortillas have been filled.


Top with more cheese, green onions and remaining sauce. Cover with foil and bake at 350 degrees for about 40 minutes, remove foil and bake 5 minutes more.


These enchiladas are hot, bubbly, cheesy, and delicious! Now, it's time to eat up, hopefully you make these Easy Chicken and Cheese Enchiladas real soon, so you can become a part of the Wisest Kids family!


Easy Chicken and Cheese Enchiladas
adapted from Campbell's

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
1 cup enchilada sauce
2 teaspoons chili powder
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons oregano, dried, crushed
3 cups chopped cooked chicken
1 cup Monterey Jack cheese, grated
1 cups sharp cheddar cheese, grated
8 flour tortillas (6-inch), warmed
1 small tomato, chopped
2 green onion, sliced

Directions:

Preheat oven to 350 degrees.

In a blender, place cream of chicken soup, enchilada sauce, sour cream, seasonings, and salsa, blend well. Place about 1/2 cup of mixture on the bottom of an casserole dish, spread evenly.

Dip tortillas shells in sauce, place in casserole dish, add about 2 tablespoons each of chopped chicken and cheeses, roll up the tortillas and place seam side down, repeat with the remaining tortillas.

Top with remaining cheese and leftover sauce, sprinkle green onions, cover with foil and bake for 40 minutes. Remove foil and bake 5 minutes more.

Enjoy!




Saturday, September 28, 2013

Stacked Sausage Chilaquiles




One of my favorite Mexican dishes is Chilaquiles, which are fried "torn" tortillas smothered in red chile sauce or green chile if you prefer, often stacked with chorizo sausage, beans, sometimes chicken and finished off with a fried or scrambled egg.


Doesn't this sound delicious! I used Brats this time, but Italian Sausage work great in this dish, sometimes I will use chorizo if I really want to make it extra special.

For you vegetarians out there, just forget the meat and this will still turn out perfect!


After I caramelized some onions, I added my spices to slightly toast them which really brings out the flavor, then I added the sausage, more spices and cooked until my sausage was browned very well.

Finally I added some Hatch chiles to kick it up a bit. Some sliced jalapenos could be added if you really want to make it extra spicy!


While the sausage cooked I started frying up some "happy" eggs! Add a pinch of seasoning to your eggs as they fry.


Avocados are key, the creaminess adds a nice balance to the spicy enchilada sauce! 


After everything was prepped, we just stacked, layered, and stacked some more, making sure each layer had plenty of cheese.


Here's the finished product, you have crunchy, spicy, creamy,and savory all mixed up in one dish. It's a big party in the mouth, each and every bite!



I thought you might like a close up! That crispy egg on top is begging to be eaten, and all that avocado is a plus also! I really have to start eating...enough with all this talking people...I highly suggest you make this asap, because you're missing out!


Stacked Sausage Chilaquiles

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients: 
1 lb Johnsonville Sausage, casing removed
12 corn tortilla shells
2 cups enchilada sauce
1/2 cup hatch chiles, roasted, chopped
4 eggs
1 cup cotija cheese, grated
1 cup jack cheese, grated
1 cup sharp cheddar, grated
1 small white onion, grated
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon creole seasoning
1 teaspoon oregano, dried, crushed
2 avocados, sliced
sour cream
green onions
cooking oil

Directions:

Mix seasoning blend together and set aside. Place enchilada sauce and bring to boil, reduce heat to simmer and cook for about 5 minutes on low.

Add 1 tablespoon of cooking oil to pan over medium heat, add onion, saute for about 5 minutes, add 1 teaspoon of seasoning blend, mix well.

Add sausage, break apart with spoon, season with 2 teaspoons of seasoning blend, mix well, and cook for about 10 minutes over medium heat until sausage is cooked thoroughly and no longer pink, add hatch chiles to meat and cook 5 more minutes.  

In a separate skillet add about 1/2 cup of cooking oil over medium heat, fry tortilla shells about 1 minute on each side, or until golden brown, drain on paper towel and set aside.

Add about 1 teaspoon of cooking oil to another skillet, add egg, sprinkle a pinch of remaining seasonings on top of egg, pierce yoke, cook about 3 minutes, flip if desired and cook 1 minute more.

Assemble Chilaquiles by placing a couple of tablespoons of enchilada sauce on bottom of plate, dip tortilla shell into enchilada sauce, top with sausage, cheeses, top with another dipped shell, top with sausage, cheeses, top with last dipped shell, top with fried egg, cheeses, avocado, sour cream and green onions, top with more sauce and enjoy!





Thursday, September 26, 2013

Nonapkin Required!


image provided by nonapkin
I am so excited to introduce to my foodie friends the new iPhone app called Nonapkin! Nonapkin is the cookbook for the social generation, a space for people who love indulging in Inventing, Cooking, Sharing and Eating food!

Nonapkin wants to reinvent the way you discover and share recipes.

image provided by nonapkin

Nonapkin is a free app to discover and share food through beautiful step by step photographic recipes, for anyone with a passion for cooking, preserving secrets from the past or passing on ideas for the future.

Warning people, Nonapkin is addictive, I can't put it down, and don't forget it's totally FREE!

Download the app today and stay tuned, recipes from the Creole Contessa coming soon on Nonapkin!




Wednesday, September 25, 2013

Grilled Coconut Sticky Chicken with Sweet Rice




Welcome to Fall, code for...it's still plenty of time to Grill! As I've mentioned in the past, I never put my grill away.

I'm on a mission this week and it's to do Fall cleaning. I always start with the refrigerator. As I was cleaning out my freezer, I found these beautiful chicken thighs and instantly knew, the grill was about to get lit up!

This recipe is so simple, and because we're grilling, no kitchen clean-up needed.

I mixed a whole bunch of spices together, like black pepper, chili powder, garlic and onion powder and of course, creole seasonings. 

Next, add some coconut milk, grated ginger, honey, brown sugar and sesame oil to the bowl and a little sriracha for spice.

Reserve 1 cup of the marinade to baste the chicken with and pour the remaining over the chicken and marinate as long as you can, I did six hours, turning after three hours. Overnight would be even better.


I lit my grill up and grilled the thighs for about 15 minutes per side, basting every few minutes with reserved marinade.

Prepare the rice while the chicken grills.

I sprinkled some sesame seeds for crunch, and green onions on the rice, then I topped the rice with the hot grilled chicken.


Look at how beautiful it turned out, it was really delicious, and not overly sweet. Just a perfect balance of flavors.


Grilled Coconut Sticky Chicken with Sweet Rice

Prep Time: 10 minutes
Cook Time:30 minutes
Total Time: 40 minutes plus marinating time
Servings: 4

Ingredients:

8 chicken thighs, bone-in, skin-on
1 can Thai Kitchen coconut milk
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoon ginger, grated
2 tablespoons sriracha
1 tablespoon creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
extra virgin olive oil
sesame seeds
green onions
For the Sweet Rice:

3 cups O.N.E. Coconut Water
2 cups Mahatma Thai Jasmine Rice
1 stick butter
pinch of salt

Directions:

Rinse chicken, pat dry, and set aside. In a large bowl, mix all remaining ingredients minus the extra virgin olive oil, whisk well.

Reserve 1 cup of marinade for basting the chicken as it cooks.

Coat chicken with 2 tablespoons of olive oil. Pour remaining marinade over chicken, cover and marinate in the refrigerator for about 6 hours if possible, turning chicken after 3 hours.

Remove chicken from refrigerator at least 30 minutes before grilling.

Prepare grill and grill chicken 12-15 minutes per side, basting with remaining marinade every few minutes.

While chicken grills prepare sweet rice. Add coconut water, butter and salt to medium stock pot, bring to boil, stir in rice, cover, reduce heat to low, cook for 15 minutes, remove from fire and allow to steam covered until ready to serve.

To assemble dish, place rice in a plate, top with sesame seeds and green onions, place chicken on top. Enjoy!




Tuesday, September 24, 2013

Cheesy Steak and Bacon Hashbrown Casserole




It's brunch time with the Creole Contessa, and I am making some Cheesy, Steak and Bacon Hashbrown Casserole. Yes...that's cheese oozing out the side of the dish...just YUM!


Start off by frying some bacon...yes a whole pack of bacon...save the bacon grease people! Next, we make the cream sauce, allow it to cool, then fold in the sour cream.

While the sauce cools, we're going to take the remaining bacon grease, and fry the steak in the bacon grease!

Yes,I said that...fry the steak in the bacon grease...hey, it's not like you eat this everyday, well, I hope you don't eat like this everyday...lol...it's a special occasion brunch item.


Look at what we have...all the cooked veggies, potatoes, more cheese, steak and don't forget to add the bacon, mix well and pour the cream sauce on top and mix again. 


I topped the casserole with more cheese, a little reserved bacon and steak and baked for about 40 minutes, until hot and bubbly...


Garnish with a little green onions, and you could really top this off with more sour cream or Greek yogurt before serving.


Hot, cheesy, beefy, and bacony, just like I like it! Eat Up people!

Steak and Bacon Hashbrown Casserole

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients:

32 ounces, frozen grated hashbrown
1 pack bacon, sliced
1 lb. sirloin steak, diced into 1/2 inch chunks
1 stick butter
1 cup heavy cream
1 cup whole milk
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
2 cups sour cream
1 tablespoon black pepper
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup flour
1 bell pepper, diced
1 small onion, diced
1 stalk celery, diced
1 jalapeno, seeded, diced
extra virgin olive oil
green onions for garnish

Directions:

Preheat oven to 350 degrees.

Mix seasoning blend together and set aside.

Mix grated cheese together and set aside.

Rinse, pat dry and dice steak into 1/2 inch chunks, season with 1 tablespoon of seasoning blend and set aside. It's easier to dice a slightly frozen steak.

In a skillet add about 1 tablespoon of olive oil over medium heat, add diced bacon and fry until crispy about 7 minutes, remove bacon from pan, drain on paper napkins, reserve bacon grease.

In a stock pot add 3 tablespoons of bacon grease and 1 tablespoon of butter over medium heat, whisk in flour and 1 tablespoon of seasoning blend and cook, whisking constantly for about 1 minute.

Lower heat to medium-low and add milk and heavy cream to stock pot and whisk well. Add in 1 cup of grated cheese and whisk until melted. Remove sauce from fire and set aside. Sauce will thicken as it cools.

Spray a 13x9 inch casserole dish with cooking spray or butter the casserole dish and set aside.

In skillet with remaining bacon grease, turn fire to medium-high, once grease is heated add diced steak and cook for about 2 minutes on each side, remove from pan, add chopped vegetables to pan, season with 1 tablespoon of seasoning blend and mix well. Reduce heat to medium and cook for about 5 minutes, add frozen hashbrown to vegetable mixture and mix well. Season with remaining seasoning blend and continue to mix and cook for about 5 minutes more. Melt remaining butter and pour over hashbrown/veggie mixture and mix well.

Add sour cream to cooled cheese sauce and mix well. Pour cheese sauce over hashbrown and mix well. Mix in 1 cup of grated cheese, steak, and bacon to mixture and mix well.

Place mixture into greased casserole dish and top with remaining cheese, bake at 350 degrees for about 40 minutes are until golden brown. Allow mixture to rest for about 15 minutes before serving. Top with green onions if desired.





Monday, September 23, 2013

Kickoff Pork Fat Sliders with Caramelized Shallots and Mushrooms




Are you ready for some football? Yes...it's game time again, and I've created some tasty football friendly sliders just in time for tonight's showdown!


As I mentioned in the past, football fanatics, myself included, need food we can hold while screaming, shouting, and banging our fists against the couch...!


These Kickoff Pork Fat Sliders with Caramelized Shallots and Mushrooms are perfect for the occasion.


I used shallots because they are milder than white onions, and with all the screaming I plan on doing, I didn't want to have full blown onion breath!


I also toasted my buns in a little butter, basted the top and sprinkled sesame seeds.


Don't forget, as soon as you take the buns off the pan, spread lots of mayonnaise and mustard so it's melts into the bun. And don't skimp on the cheese people!


All done, just in time for tonight's kickoff! Let's eat people...!

Kickoff Pork Fat Sliders with Caramelized Shallots and Mushrooms

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 sliders

Ingredients:

1 lb ground pork
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
pinch of crushed red pepper
8 ounces, mushrooms, sliced
1 cup shallot, sliced
2 cloves garlic, minced
extra virgin olive oil
Sargento Cheese, sliced
Hellmann's/Best Foods Mayonnaise
mustard
sliced grape tomatoes
butter
slider buns
sesame seeds

Directions:

Mix seasoning blend together, reserve 1 teaspoon for vegetables and set aside.

Heat about 1 tablespoon of olive oil in a skillet over medium heat, add mushrooms and shallots, season with 1 teaspoon of seasoning blend, mix well and saute for about 5-7 minutes. 

Add meat to a medium bowl,  add all the spice blend, minus 1 teaspoonful to season top of burger. Add 1/4 cup cold water to meat and mix well. Form into 6 round balls and flatten slightly.

Heat a cast iron pot over medium heat, add about 2 tablespoons of olive oil, place burgers into pan, season top with 1/2 teaspoon of seasoning blend, cook 4-5 minutes per side, making sure to season with remaining seasoning on other side when you flip the burger.

Top with cheese, allow to melt about 1 minute, remove from heat and assemble burgers.

To toast buns, add about 2 tablespoons of butter to skillet over medium heat, add buns, baste top of buns, sprinkle sesame seeds on top and toast buns for about 1-2 minutes.

Remove removing buns from pan, immediately coat with mayonnaise and mustard. Top with burger, caramelized mushrooms and shallots,  and a piece of tomato. Enjoy!



Saturday, September 21, 2013

Spicy Creole Shrimp Dip




I just created another wonderful dip for football! Yes...this dip is delicious...I was in the process of cooking breakfast as I made this dip, and once it came out the oven, I stopped all other activities.

This Spicy Creole Shrimp Dip, requires your complete focus as you eat every shrimpy, cheesy, bite! 


As I mentioned in the past, excellent ingredients are the key to great dip!

I used Hellmann's/Best Foods Mayonnaise, Philadelphia Cream Cheese, shallots, jalapenos, bell peppers, lots of jack and sharp cheddar cheeses and celery. 


I sauteed all my fresh veggies in a little bit of olive oil, and of course plenty of spices.

Don't forget to dice your shrimp into 2-3 pieces. I also reserved 3 shrimp and left the tail on them for a garnish! 

It's beautiful. Remember the shrimp will finish cooking as we bake the dip.


After about 20 minutes of bake time and a few minutes under the broiler, this dip is ready to eat!


Serve the dip with crackers or on some toasted bread. I served the dip with ciabatta bread, lightly toasted it.

I promise you, if you love shrimp and football, this is the perfect dip for you! It's spicy, creamy, and cheesy...all the qualities required for good dip!

It's not polite to talk with my mouth full...so I must stop talking, and start eating!

Spicy Creole Shrimp Dip

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

1 lb. large shrimp, peeled, deveined
1/4 cup Hellmann's Mayonnaise
4 ounces Philadelphia Cream Cheese, room temperature
3/4 cups jack cheese, grated
3/4 cups sharp cheese, grated
1 stalk celery, diced
1 shallot, diced
1/2 bell pepper, diced
1 clove garlic, minced
1 jalapeno, seeded, chopped
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
pinch of cayenne pepper
extra virgin olive oil

Directions:

Preheat oven to 375 degrees.

Mix seasoning blend together and set aside. Reserve 1 teaspoon of seasoning blend for the vegetables.

Peel, devein, rinse and pat dry shrimp. Leave tails on 3 shrimp if desired for garnish. Chop remaining shrimp into 3 pieces, season shrimp with about 2 tablespoons of olive oil and the seasoning blend, mix well and set aside.

In a pan over medium heat, add about 2 tablespoons of olive oil. Add vegetables and saute for about 5 minutes, season with 1 teaspoon of seasoning blend, mix well.  Add garlic and cook 1 minute more. Add shrimp and cook for about 3 minutes only. Remove from heat and place mixture in a large bowl.

Add cream cheese, mayonnaise and 1 cup of cheese to shrimp mixture and stir well. Place into a greased oven proof casserole dish, top with remaining cheese and bake at 375 degrees for 20 minutes.

Top with shrimp garnish if using and broil for about 5 minutes. Remove from oven, serve with bread and crackers.



Friday, September 20, 2013

Creamy White Chicken Enchiladas




I am a little under the weather today, it comes with the territory of teenagers and the germs they bring home from school.  Having a slight cold want stop me at all...I wanted to be comforted and that made my mind go straight to Mexican food!

I decided to cook some Creamy White Chicken Enchiladas which I knew would put a smile on my face...and Yes...because it has cheese, but also because, I love creamy, savory, food. 


This is a really simple dish...in my Ninja, I added green chile enchilada sauce, cream cheese, Greek yogurt, sour cream and some spices. Blend and the sauce is done!


Grate up some sharp and jack cheeses.


I lightly fried my corn tortilla shells to make them more pliable. You can also stick them in the microwave, covered with a napkin for about 30 seconds and get great results.


I boiled some seasoned chicken breast, then I diced it into small chunks.

Saute garlic and red onion, add the diced chicken and cook for a couple of minutes.

Now, it's time to assemble our enchiladas and bake them babies up!


After about 30 minutes in the oven, this is what magically appeared.


I topped my enchiladas with avocado, more sour cream and a few extra scallions. I must say, I feel better already.


Time to eat!

Creamy White Chicken Enchiladas

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients:

4 chicken breast, boneless skinless
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups jack cheese, grated
1/2 small red onion, diced
1 clove garlic, minced
1 tablespoon black pepper
1 tablespoon creole seasoning
1 tablespoon onion powder
1/2 tablespoon oregano, dried, crushed
extra virgin olive oil
cooking oil
creamy white sauce
corn tortilla shells
2 stalks green onions, sliced
avocado
sour cream

For the Creamy White Sauce:

4 ounces Philadelphia Cream Cheese
1 1/2 cups las palmas green chili enchilada sauce
1/2 cup sour cream
1/2 cup Chobani Greek Yogurt
1/2 cup chicken broth, low sodium
1/2 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder

Directions:

Preheat oven to 375 degrees.

Prepare creamy white sauce by placing everything in a blender and blend until creamy, set aside until ready to use.

To prepare enchiladas, place chicken in a stock pot, cover with seasonings, mix well. Cover chicken with water. Bring to a boil, reduce heat to medium and cook chicken for about 15 minutes.

While chicken cooks, place about 1/2 cup cooking oil into a pan over medium heat, cook tortillas for about 1 minute on each side to soften, drain, and set aside. 

Remove chicken from pot, dice into small chunks and set aside. Chicken may not be fully cooked at this point, please do not eat.

In a skillet add 1 tablespoon of olive oil over medium heat, add red onion and saute for about 5 minutes, add garlic and diced chicken and cook for about 2 minutes more.

To assemble enchiladas, spread about 1/2 cup of creamy white sauce on the bottom of a 13X9 casserole dish, make sure to cover the bottom.

Dip shells into remaining white sauce, place on casserole dish, stuff with about 1 1/2 tablespoon of chopped chicken and 1 tablespoon of cheese, roll, and repeat.

Top rolled enchiladas with remaining cheese and drizzle remaining creme sauce on top. Sprinkle green onions and bake enchiladas for about 30-40 minutes. Remove from oven, allow to cool and serve with beans.




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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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