Friday, January 31, 2014

P.F. Changs Orange Peeled Chicken Copycat




It's time folks...for Copycat Friday!!!!

I am so excited because today is the day that I share with you one of my all time favorite restaurant eats!


P.F. Chang's Orange Peeled Chicken...my copycat version of course.

I must admit that I have a little addiction to P.F. Chang's, and I am not ashamed at all!

I've eaten there hundreds of times...literally, I would say thousands to be exact.


Due to the fact that I am a certified P.F. Chang's aficionado, I believe that gives me license to recreate some of my favorite dishes!


I would describe Orange Peeled Chicken as lightly fried, orange flavored chicken bites that have a sweet and tangy sauce that's drinkable!


Look at these chicken bites...I have no words people...lol


You saute the chicken breast in batches then remove from heat and set aside while we create the sauce.
 

All I did was mix up the orange peel sauce, I used hot tomato sauce, I put regular tomato sauce in the recipe, because it was hot!

 Like Thai hot, and this isn't Thai food.

I love spicy food so that's why I went extra hot with the tomato sauce.

Add the sauce to the pan and allow it to boil about 1-2 minutes so it thickens, then reduce heat and allow the sauce to cook for about 5 minutes.

Toss in the chicken, cook another 5 minutes and it's time to eat!


Look what we created folks, a little sprinkling of greens onions and a little fresh orange peel to garnish, and I think we created a little foodie copycat goodness!

Pass the chopsticks and let's eat!

P.F. Chang's Orange Peeled Chicken Copycat

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

Ingredients:

4 chicken breast, boneless, skinless
3/4 cups flour
1/4 cup orange peels
2 tablespoons corn starch
2 tablespoon garlic, minced
2 teaspoons black pepper
2 teaspoons creole seasonings
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
extra virgin olive oil

For the Orange Peeled Sauce:

1 cup tomato sauce
3 ounces orange juice
3 ounces chicken broth
1/4 cup brown sugar
2 tablespoons sriracha
1 tablespoon soy sauce
1 teaspoon chili paste
1/4 teaspoon black pepper

Directions:

Peel 1/2 of an orange, making sure not to have too much white pulp attached. Slice peel into thin pieces and set aside.

Mix all ingredients for the orange peeled sauce together and set aside.

Rinse chicken and pat dry, cut into 1/2 inch cubes, place in a bowl, season with spices, mix well.

Mix cornstarch and flour together, pour over chicken, toss well. 

Heat about 4 tablespoons of olive oil in a pan over medium heat, saute chicken in 2-3 batches for 3 minutes per side.

Remove from pan and set aside.

If pan needs to be wipe out, please clean the pan and add about 1 tablespoon of fresh olive oil, add orange peel and garlic, cook for 1 minute, pour in sauce.

Bring mixture to boil for about 1 minute, reduce heat to medium low and cook for about 5 minutes, stirring occasionally.

Add chicken to sauce, toss to coat and cook 5 minutes more.

Serve over hot rice, sprinkled with green onions.

Enjoy!



Wednesday, January 29, 2014

Blue Cheese Bacon Fries




I have the perfect gourmet football food for you!
 
Yes, we have wings, and dips and all that good stuff...but, some of use like to take things to another level.

 
My gourmet Blue Cheese Bacon Fries is perfect for the gourmet foodie lover.

I was on Pinterest today and saw a pin from my foodie friend Ali, at the wonderful blog Jam Hands pin for bacon and blue cheese fries.

I went into food mode immediately. I said self...yep...lol...food talk...what about the cheese sauce you always pour over steaks!


I decided to take my favorite Gorgonzola Cream Sauce and use it to top crispy fries instead of the usual steak.


I used frozen fries because I wanted this to be a 20 minute meal, and using frozen fries allowed me to accomplish just that!


Don't forget to allow the cream sauce to thicken slightly after cooking for about 5 minutes.

Lastly, top the fries with all the cheesy goodness you can take and all the crispy bacon, green onions and more cheese if you can handle it!


This is Superbowl food heaven!

Pass me a fork quick...so I can eat!

Blue Cheese Bacon Fries

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

1 bag frozen fries
1 cups cooking oil
1/2 pack bacon, diced
green onions
blue cheese to garnish

For the Gorgonzola Cream Sauce:

3 oz. Gorgonzola cheese
1/2 cup sharp cheddar, grated
1/2 cup jack cheese, grated
1 1/2 cups heavy cream
1 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 tablespoon butter
1 tablespoon flour

Directions:

Heat cooking oil to 250 degrees, add fries and cook until crispy, according to package directions.

While fries cook, add diced bacon to a pan over medium heat and fry until crispy, drain, set aside. 

To prepare the Gorgonzola Cream Sauce, in a medium stock pot melt butter over medium heat, add flour and whisk well for about 1 minute.

Add heavy cream and bring to a boil, boil for about 2 minutes.

Add cheese and seasonings and whisk well. Reduce heat to low and simmer for about 5 minutes, whisking occasionally. Remove from heat, sauce will thicken as it cools.
 
To Assemble, top fries with cheese sauce, bacon, green onions, more grated cheese if desired.

Enjoy!


Tuesday, January 28, 2014

Carne Asada Nachos




It's Superbowl time and that's cause for a celebration!

Today, it's all about the cheese and grilled meat, both requirements for any Superbowl party!


I took flank steak, marinated it in lemon, lime, and orange juice. Took a bunch of spices, rubbed it into the meat and refrigerated it for about 4 hours.

Remove the meat from the refrigerator and allow it to reach room temperature, then grill it for about 8 minutes per side.


Now, it's time for the magic to happen.

Don't forget to allow the meat to rest 5 minutes before slicing against the grain. We don't want to lose our meat juices by slicing the meat to quickly.

Take tortilla chips, top with cheese and jalapenos, place under the broiler for about 3-5 minutes to allow the cheese to melt.

Remove from broiler and top with sour cream, tomatoes, guacamole, more cheese if you dare, and more jalapenos for a kick!


We have created a big bite of cheesy, meaty, goodness!

This is perfect Superbowl food. Excuse me while I take a real big bite!


Carne Asada Nachos

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes plus marinating time
Servings: 4

Ingredients:

2 lbs flank steak
2 tablespoon rice wine vinegar
1 tablespoon extra virgin olive oil
2 tablespoon creole seasoning
1 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 lemon, juiced
1 lime, juiced
1 orange, juiced
3 cloves garlic, minced
1 chipotle pepper, minced

For the Nachos:

1 large bag of tortilla chips
1 cup sharp cheese, grated
1 cup jack cheese, grated
1 jar jalapenos, pickled
1 tomato, seeded, diced
1 cup guacamole

Directions:

Mix ingredients together and rub into steak well, cover with plastic wrap and marinate in the refrigerator for about 4 hours, no more than 7 hours so the steak want turn into mush.

Remove from refrigerator, allow steak to come to room temperature. Grill 7-9 minutes per side, remove from grill and allow to rest about 5 minutes before slicing against the grain.

To prepare nachos, take chips, top with cheese, and jalapenos, place under the broiler for about 3 minutes are until cheese melts, remove from oven and top with steak, guacamole, tomatoes and sour cream.

Enjoy!



Monday, January 27, 2014

Black Eyed Peas Hash with Sauteed Corn, Peppers, and Scrambled Eggs




I am really excited about our dish today! This dish is inspired straight from my Texas foodie blog following friend, Miss Lady Alexander.

Miss Lady contacted me last week about a catered work event that included a dish that was so good that it must be made immediately.

 
Herein lies the issue, Miss Lady and I had no clue what the dish was called. Miss Lady gave me the ingredients and I still couldn't think of the name of this dish.


I faintly remembered eating something similar in Mexico made with pinto beans and elotes (Mexican corn). 


So here is where we're starting folks. The dish included black-eyed peas, corn, and peppers and served with scrambled eggs.

I decided to take those ingredients given to me by Miss Lady and create a Black-Eyed Peas Hash!

This is a 20 minute meal folks...with the help of Glory Foods Black-eyed Peas

If you would like to make your black eyed peas from scratch, check out my Slow Cooker Black Eyed Peas Recipe!

 
The results of this dish are beyond tasty!

You have the nice creamy, highly seasoned black eyed peas, with the sweet corn, all sauteed with peppers, garlic, and onion.

Then you take the cheesy eggs and this is pure food heaven!

Big Goo and Baby Girl sat at the table quietly eating, no one said a word...until the food was all gone...then they spoke and said that was the best brunch I've ever fixed them. 

Shocker, coming from Big Goo the meat eater, but he loved it!

I would like to personally thank Miss Lady for the inspiration, and I hope she enjoys recreating this recipe as I much as I did!


Black Eyed Peas Hash with Sauteed Corn, Peppers, and Scrambled Eggs

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

1 14 ounce can of Glory Blackeye Peas
2 cups organic corn
1/4 cup jack cheese, grated
1/4 cup sharp cheese, grated
1/4 cup chopped bell peppers
1/4 cup chopped red onions
2 cloves garlic, minced
1/2 jalapeno, fresh, seeded (optional)
4 eggs, lightly beaten
1 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
pinch of cayenne pepper
green onions to garnish
extra virgin olive oil

Directions:

Mix seasoning blend and set aside.

Drain black-eyed peas and set aside.

Lightly beat eggs in a small bowl and season with 1 teaspoon of seasoning blend, set aside.

In a skillet heat about 1 tablespoon olive oil over medium heat, add peppers, jalapeno and onion, saute for about 5 minutes, season with 2 teaspoons of seasoning blend, add garlic and cook 1 minute more.

Add black eyed peas and corn to veggie mixture, season with remaining seasoning blend and mix well.  Cooke for about 10 minutes over medium heat, stirring occasionally.

While veggie mixture cooks, in a separate pan add about 1 teaspoon of olive oil over medium heat, add beaten eggs and scramble for about 3-4 minutes. Top with cheeses and set aside to melt.

To serve, plate up hash and serve with a wedge of scrambled eggs, enjoy!



Saturday, January 25, 2014

Slow Cooker Macaroni and Four Cheeses


 
Slow Cooker Sunday!


Why make Macaroni and Cheese in a Crock-Pot Slow Cooker when you can just make it on top of the stove you ask? Because, it's possible people...it can be done!

Sit back and watch Slow Cooker magic happen.


First, I started with loads and loads of cheese...and then more cheese.

I wanted my Macaroni and Cheese to be the cheesiest, creamiest, tastiest, yummiest macaroni and cheese you've ever tasted!

Mission Accomplished folks!


Secondly, I used large elbow macaroni, this is a must, otherwise, prepare for a lump of clump...use small noodles and that's what you're going to have!


Third, blame it on the cream people...I used heavy cream, whole milk and evaporated milk...yep...all three!


Lastly, stir baby stir. I mixed everything in the crock pot, stirred well, and stirred every 30 minutes for the first hour to make sure everything was going well and to keep that cheese moving around people!


After the first hour I stopped stirring because I wanted to build a crust on the sides, just a little...the last 30 minutes I topped the macaroni with my last cup of reserved cheese...yes...more cheese people!


Results, stove top WATCH OUT! The champ is here...lol...this is a winner!!!


Don't forget, you still have time to enter the KitchenAid Mixer giveaway below!

Now, enough talking and taking pictures, it's time to EAT!!!

Slow Cooker Macaroni and Four Cheeses

Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 6-8

Ingredients:

14 ounces large elbow macaroni, uncooked or 8 cups of cooked
2 cups heavy cream
1 can evaporated milk
1 cup whole milk
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
1 1/2 cups fontina cheese, grated
1 1/2 cups mozzarella cheese, grated
1 can Campbells cheddar cheese soup
1 tablespoon creole seasoning
1 tablespoon hot sauce
1/2 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon dry mustard powder
1/2 teaspoon paprika

Directions:

Bring a large pot of salted water to boil, boil pasta for 5 minutes, drain, rinse in cold water, drain again. Season with half the seasoning blend, mix well.

Mix seasoning blend together.

Mix cheeses together, reserve 1 cup of cheese to top macaroni once almost cooked. 

Mix milk, cream and cheddar cheese sauce in greased slow cooker, season with half the remaining seasoning blend.

Add pasta to slow cooker, add cheese to slow cooker, mix well.

Cook on low, covered for 30 minutes, stir, cook covered 30 minutes more, stir. Top with remaining cheese, cook covered 1 hour more. Do not stir.

Sprinkle minced parsley if desired. Serve warm. If sauce is to thick for your taste, thin with a little milk.

Enjoy!






Friday, January 24, 2014

Copycat Carrabba's Pollo Rosa Maria




Hello everyone, I am so excited that we're introducing a new segment on the blog called, Copycat Friday's!

Now, before we get into the details of this recipe, I must explain about my day!

Things were not good...first, if you notice, I only have a couple of pictures, no prep work pictures at all.

Why? Because after I finished taking about 100 pictures, I pulled my SD card out of my camera and it broke in half...I lost all the pictures on the card...all of them!

I am so thankful the card didn't break in the camera, because we would have a bigger problem!!!!

Off to the store I ran to purchase a new SD card and take more pictures of the finished product because as you know, I eat what I cook, and I already cooked the food so we have no prep shots today!

Oh, BTW, don't forget you still have time to enter the KitchenAid Mixer giveaway below!


Now back to the dish.

I was unsure if I wanted to do a Copycat segment on the blog. So I asked my blogger friends for their opinions.

I am like why do Copycat when people can just go purchase the real thing?

Then, I said to myself...SELF...why not, because you can not only make it cheaper, but you can make it better!

My foodie friend Heather at Sugar Dish Me was all for it.

Now that I got my initial doubt out of the way I needed something to cook.

I am a professional eater, not the kind of eater that inhales 100 hot dogs in one sitting...lol.

I am a professional eater who has eaten delicious meals at so many restaurants, I really didn't know who I wanted to copycat first!


Then I thought about one of my favorite chicken dishes, which happens to be Carrabba's Pollo Rosa Maria...I love this chicken, I order it every time I eat at Carrabba's.

It's grilled chicken stuffed with prosciutto ham, and lots of fontina cheese! Then they top it with a Lemon Basil Mushroom Sauce, it's so delicious...!

I didn't grill the chicken outdoors but if you really want to create that truly authentic Carrabba's taste, then grill these babies up!

I also didn't stuff the chicken because I wanted more cheese and prosciutto and I thought I would accomplish this by topping it, instead of stuffing it!

Copycat Results: It was the bomb diggity! The chicken was well seasoned, searing it in the pan prior to baking is key.

This is a big plate of juicy, goodness! I will definitely be making this again.

Oh...I almost forgot, I received a lecture from Baby Girl, because I didn't make the garlic mashed potatoes that Carrabba's serves with the chicken!

Until next week's copycat recipe, enjoy!

Copycat Carrabba's Pollo Rosa Maria

Prep Time: 5 minutes plus marinating time
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

4 chicken breast, boneless, skinless
1 cup fontina cheese, grated
8 ounces prosciutto, deli thin
1/2 lemon juiced
2 cloves garlic, minced
1 tablespoon creole seasonings
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon black pepper
1 teaspoon oregano, dried
2 tablespoons extra virgin olive oil, plus extra for cooking

For the Basil Lemon Butter Sauce:

2 cup mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
1 cup chicken broth, low sodium
1/4 cup lemon juice
1/4 cup basil, tore
1/2 teaspoon black pepper
1/2 teaspoon creole seasonings
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon of cornstarch
1 teaspoon cold water
extra virgin olive oil

Directions:

Rinse chicken and pat dry. Place chicken in a large bowl and top with all the ingredients, except prosciutto and fontina cheese, rub well.

Place covered chicken in the refrigerator and marinate for at least 1 hour or up to overnight.

Preheat oven to 400 degrees.

Remove chicken from the refrigerator and allow to set at room temperature for 30 minutes.

In a large skillet add about 2 tablespoons of extra virgin olive oil to pan over medium high heat, add chicken and cook for 3 minutes on each side, transfer to baking pan and bake seared chicken for 15 minutes.

While chicken is baking add more oil to pan if needed and add onions and mushrooms, saute for 5 minutes, season with spices, add garlic and cook 1 minute more.

Add chicken broth and lemon juice, bring to boil, reduce heat and simmer for about 5 minutes.

If needed to thicken sauce add cornstarch/water slurry, pour into sauce, allow to cook 1 minute more. Remove from heat and whisk in butter.

Turn oven to broil.

Remove chicken from oven, top with fontina cheese and prosciutto, broil for about 5 minutes.

Place sauce on bottom of plate, top with slivers of basil then place chicken on top. Enjoy!







Thursday, January 23, 2014

Top Superbowl Chicken Wings



I've been working on my Superbowl menu the last couple of weeks. I like to add new food items every year. I also like to make sure I am prepared with plenty of food...!


Don't forget I also posted my Top Superbowl Party Dips a couple of days ago!

BTW, did I mention I've been cooking for Superbowl parties since I was around 14 years old.

It all started with my love of sports and food.

I would plan parties, invite all my brothers friends who happen to be all guys...lol...I was cooking and the game was on, and that's how I started my party planning ways.

First Superbowl party food, the chicken wing. My mother taught me how to make hot wings and I've never looked back!

Today I am sharing with you some of my favorite wings, and I included 1 boneless wing because it's Big Goo's favorite spicy chicken bites that I cook!

Don't forget to click the links below to take you to the recipes and also don't forget to enter my KitchenAid Mixer giveaway below!

Top Superbowl Chicken Wings

1. Cholula Hot Wings
http://creolecontessa.blogspot.com/2013/05/cholula-wings.html

2. Slow Cooker Sweet and Tangy Wings
http://creolecontessa.blogspot.com/2013/11/slow-cooker-sweet-and-tangy-wings.html

3. Baked Asian Sesame Wings
http://creolecontessa.blogspot.com/2013/12/baked-asian-sesame-wings.html

4. Hot Wing Chicken Bites
http://creolecontessa.blogspot.com/2013/07/hot-wing-chicken-bites.html

5. Inside Out Hot Wings
http://creolecontessa.blogspot.com/2012/12/inside-out-hot-wings.html

6. Spicy Rooster Wings
http://creolecontessa.blogspot.com/2013/05/spicy-rooster-wings.html







Wednesday, January 22, 2014

Easy Chicken Enchilada Casserole




Today I decided to make one of my go to Mexican casseroles for busy days!

Before we get started, a quick reminder, don't forget to enter the KitchenAid Mixer Giveaway (entry below).

Everyone knows how much I love Mexican food...o.k..I just love food, but Mexican food holds the number 1 spot in my foodie life!

Growing up in California and living so close to Mexico I had the joy of experiencing the best of Mexican food.


My Easy Chicken Enchilada Casserole is an Americanized version of  Mexican food.

I took boneless, skinless chicken breast that is diced and highly seasoned. Sauteed the chicken breast with onion and garlic, cooking it for about 10 minutes.

I made a nice sauce by combining red and green chili enchilada sauce, sour cream and cream of chicken soup.

I used store bought enchilada sauce but if you would like to make your own sauce from scratch check out my Mexican Christmas Burritos.


Next, I dipped the shells in the enchilada cream sauce and layered with chicken, cheese, more dipped shells, ending with cheese. Top cheese with remaining sauce.

Don't forget to chop the chicken if it's too chunky.  Especially if you have little children who need bite size pieces.

Bake at 375 degrees for about 30 minutes.


Remove from oven, allow to cool for about 10 minutes before serving and top with all the goodies, like sour cream, tomatoes, green onions and a avocado would have been nice.

It's time to eat, pass the forks!!!!

Easy Chicken Enchilada Casserole

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4-6

Ingredients:

1 1/2 lb chicken breast, boneless, skinless, diced 1/2 inch
1 cup green chili enchilada sauce
1 cup red chili enchilada sauce
1 cup sour cream
1 can Campbells cream of chicken
1 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon chili powder
24 corn tortilla shells
2 cups jack cheese, grated
2 cups sharp cheese, grated
1 onion, diced
2 cloves garlic, minced
extra virgin olive oil
sour cream, green onions, tomatoes, avocado, to garnish

Directions:

Preheat oven to 375 degrees.

Mix seasoning blend together and set aside.

Rinse, pat dry, and dice chicken into about 1/2 inch chunks, coat with seasoning blend, mix well and set aside. 

In a skillet add about 2 tablespoons of extra virgin olive oil, add onion and saute for 5 minutes, add garlic and cook 1 minute more.

Add chicken breast and cook for about 10 minutes.

While the chicken cook take green chili, red chili, sour cream and cream of chicken sauce, mix well and set aside.

To assemble casserole, place 1 cup of sauce on the bottom of a greased 13X9 inch casserole dish.

Dip tortilla shell into sauce and place on top of sauce in pan, slightly overlapping. Top with half the chicken mixture, dice chicken up if to chunky, top with 1 cup of cheese.

Repeat process, last layer should be dipped tortilla shells. Top with cheese, top with remaining sauce.

Bake at 375 degrees for 30 minutes. Garnish with greens onions, sour cream and fresh tomatoes.

Enjoy!





Tuesday, January 21, 2014

Top Superbowl Party Dips!!!



Are you ready for some FOOTBALL!!!!! It's that time again people...Dip TIME!

I need to keep things real simple today, let's just focus on the task at hand, making great dip! I've listed my top 9 Superbowl Party Dips to keep your party guest happy! 

Yes...the game is important, but nothing is more important than eating great dip! If you like your dip cheesy, spicy, and/or creamy, I have a dip for you.

Why not click the links below and start cooking people. You can be the first taste-tester, time is running out and we need to start planning our Superbowl menu today!

Plus, don't forget to enter the KitchenAid giveaway below!


Top Superbowl Party Dips!!!

1. Hot 7 Layer Bean Dip
http://creolecontessa.blogspot.com/2013/05/hot-7-layer-bean-dip-my-way.html
2. Spicy Creole Shrimp Dip
http://creolecontessa.blogspot.com/2013/09/spicy-creole-shrimp-dip.html
3. Hot Wing Dip
http://creolecontessa.blogspot.com/2013/07/hot-wing-dip.html
4. Cevapi Sausage Dip
http://creolecontessa.blogspot.com/2013/01/cevapi-sausage-dip.html
5. Spicy Andouille Chili Con Queso
http://creolecontessa.blogspot.com/2012/12/spicy-andouille-chili-con-queso.html
6. Greek Bacon and Cheese Onion Dip
http://www.creolecontessa.blogspot.com/2013/07/greek-bacon-and-cheese-onion-dip.html
7. Applewood Smoked Tapenade
http://creolecontessa.blogspot.com/2013/08/applewood-smoked-tapenade.html
8. Neman Marcus Dip My Way!
http://creolecontessa.blogspot.com/2012/12/neman-marcus-dip-my-way.html
9. Spinach Artichoke Dip with Gouda and Bacon
http://creolecontessa.blogspot.com/2013/03/spinach-artichoke-dip-with-gouda-and.html







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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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