This is another one of my Mom’s Recipes that we had when I was growing up. Of course as a Child I thought Liver and Onions was like “ewe” but I am happy to admit I was wrong. It really is delicious! Enjoy!

1lb Beef Liver
1 Large Onion
2 tsp chopped Garlic
1 cup Flour(season to taste)
2 tbs Oil
1 1/2 cups Water or Beef Stock

Cooked Rice

Heat oil in a stock pot. Wash liver then coat with Seasoned Flour and brown on each side. Remove Liver from oil and add onions. Saute onions for 3 or 4 minutes. Drain excess oil then add garlic. Sprinkle with about 1 tbs of seasoned flour and stir mixture well. Add water or beef stock then return Liver to pot. Cook on Medium heat for approximately 30 to 40 minutes or until liver is cooked. Serve over cooked rice.

Banana Bread is a great snack for anytime of day. You can eat it for Breakfast, Brunch or with afternoon Tea or Coffee. This Bread is so easy to make too. You don’t even need a mixer or bread maker. Just follow the recipe below. It makes one loaf.

1 1/2 Cups Sugar
1 Stick Butter (softened)
1 3/4 Cups Flour
1 Cup Ripe Bananas, mashed (2-3 bananas)
2 Eggs
1/2 Cup Buttermilk*
1 tsp Soda
1 tsp Vanilla
1 cup Chopped Pecans or Walnuts

Cream sugar and butter. Add eggs, vanilla and buttermilk and mix. Sift together flour and soda and add to wet mixture in 3 parts stirring just until mixed. Add bananas and nuts then mix until incorporated. Pour into a greased loaf pan and bake at 350 degrees for approximately 1 1/2 hours.

* - You can substitute 2 teaspoons of Vinegar in 1/2 cup of Milk for Buttermilk.

I simply love Shrimp! Living here along the Gulf of Mexico Shrimp is just as common on our table as Chicken and Beef or that bottle of ketchup. This Recipe was my Mom’s. She was always a whiz in the kitchen especially where Cajun Cuisine was concerned and I loved learning to cook and listening to stories about our Cajun heritage. So this dish just says home to me. No matter where life takes me I will always consider it a “Home Cooked Meal”. Just follow the link below for the Recipe and Enjoy!!

Shrimp Etoufee

This is my latest creation. I was hungry for some pasta but did not have sausage or ground meat so I improvised and came up with this. I must say it came out really well! Please let me know what you think.

1/2 cup onion (chopped)
1 Serving Rigatoni Pasta
Assorted shredded cheeses
1 Cup Spaghetti or Marinara Sauce
Minced Parsley

2 cloves minced garlic
2/3 cup Mushrooms (roughly chopped)
3 or 4 slices bacon
2 tsp EVOO

Cut bacon into one inch pieces and fry in a skillet on medium high heat for about 3-4 minutes. Drain excess oil. Add mushrooms, onions and EVOO. Continuing cooking for another 5 minutes.

Meanwhile boil water for pasta and add a teaspoon of salt to water. Then add pasta and cook until done. Approximately 8 minutes.

Add minced Garlic to bacon and mushroom mixture and cook until bacon is done. Add Spaghetti sauce and cook until heated through.

Drain pasta and add to Serving Bowl. Top with assorted shredded cheeses then add Sauce mixture and garnish with parsley.

Stir fry is one of my favorite meals because there are so many different combinations and variations. I really love this recipe. It so simple and quick to make. Incidentally, the cherry tomatoes in the photo are from my Garden. They were the first to produce and were so yummy!

The following serves 2:

1/2 large onion (chopped)
2 tbs chopped bell pepper
1/3 cup chopped Green Onions
2 cloves garlic (minced)
1 cup chopped Cabbage
1/4 cup Shredded Carrots
1/2 lb chopped boneless chicken
Salt and Pepper to taste
2 tsp Soy Sauce
EVOO (Extra Virgin Olive Oil)

Heat about 2 tbs EVOO in a large skillet or Wok. Add chicken and seasonings and brown. Add onions and bell pepper and cook for about 3 minutes then add carrots, cabbage, garlic, green onions and fry until chicken is cooked and cabbage and onions are clear/soft. Add soy sauce and cook a minute longer.

Serve as is or add some noodles, fresh tomatoes or grilled pineapple.

Enjoy!