I was a Brownie.  I was a Girl Scout.  In fact, in England, I was a Girl Guide.  That was a long time ago.  My son was a Cub Scout.  My daughter was a Girl Scout.  I don’t remember much about a lot of all that.  Too many years have passed.  But I do remember making Hobo Meals.  Do you?  You put your meat, veggies, seasonings in a foil bag and cook it on the coals of the campfire.  Ellie must have done that too.  


Instead of hamburger meat and small potatoes and onions she uses shrimp andouille sausage and veggies  Big difference.  This is the WELL-TO-DO Hobo!!

She also includes some Creole {My go-to is Tony Chacherie’s} seasoning, zucchini, and bell pepper along with parsley and basil.  I don’t think my Girl Scout leader was ever that well prepared.

I thought it was good, but not great.  I think I would add more shrimp next time and maybe a little less corn.

The recipe comes from Ellie’s newest book, You Have It Made   which is a collection of meals that can be made ahead and frozen so that you have it made, see how she did that, for the next meal. You can find the recipe at The Washington Post as well.

How did the other EATERS wrap it up this week?  Check out It’s in the Bag  We Eat with Ellie every Thursday.  CWant to cook with us?  Weekly Themes are listed on the right on Eating with Ellie.  Just cook, blog, and Leave your Link!

The other day I visited with Heather.  It was her fault that I just sat down because she did just invite me to “Join us, Pull up a Chair“. And since she was my ‘assignment’ for SRC I knew she wouldn’t mind a long visit.  Because it was.  It took a while to find the recipes I wanted to make.  Not because I couldn’t find anything but because I found lots of things to chose from.  But I had to narrow it down – a lot – from the 15 recipes I Pinned.

But I did!

I started with dessert.  I mean, why not?


Oatmeal Cream Pies.

With a maple cream filling.  No need to make any changes here.  Except when I went to pull out my treasured jug of REAL GOOD Maple syrup, it wasn’t there!  Bother!  So I added some coconut to the cream filling.   Still tasty!  The Man ate all of them.

After enjoying a sweet treat we moved on to a tasty supper.


I do love pizza.  With lots of cheese.  The more melty the better.  I don’t love crust, not because I don’t love bread, but I don’t need the carbs.  So when I saw Heather’s LOW CARB PIZZA CASSEROLE I knew I had to try it.  All the joys of pizza WITHOUT the crust.  Altho’ I did kinda miss the crust to sop up the juicy goodness in the bottom.  What we have here is mushrooms, Italian seasoning, Mozzarella, and sausage baked in a lovely tomato sauce.  The only change I made was to leave off the turkey pepperoni.  Not a fan.  Definitely a repeat for lunch!

I have two MAJOR fave foods.  A good steak.  Anything with Shrimp. And I also like easy dishes.  This one is basically made in one skillet.  Just one.  Not lots of pots and pans to clean up with this one.  That’s a good thing with these long days and late cooking. So for dinner:


Shrimp Orzo Skillet

…which is just as good as it sounds.  I have two MAJOR fave foods.  A good steak.  Anything with Shrimp. And I also like easy dishes.  This one is basically made in one skillet.  Just one.  Not lots of pots and pans to clean up with this one.  That’s a good thing with these long days and late cooking.  The only change I made – instead of just salt and pepper mixed with the sugar to cook the shrimp I added some Creole seasoning to add some heat!  YUM!!

I’m definitely coming back for Heather’s Upside Down Sausage and ‘hroom Pizza, her Quinoa Mac & Cheese, and her Mad Hatter Salad when I have more than two people to feed.  And THEN after I had my choices and was writing she goes and adds  Slow Cooker Au Gratin Potatoes.  **SIGH** so add those to the list as well.  {She may have a longer visit than she anticipated. 🙂 } And…. the Baked Zucchini Fries just might be on the menu tonight!  And maybe the Apple Pie Empanadas  for dessert?

For more Secret Recipe Treats check out       !

I love the fragrance of tumeric, cumin, coriander, and ginger wafting through the kitchen.  It means there is something exotic on the menu.  And this week it is a wonderfully spicy dish from Madjur Jaffrey our March Chef for I Heart Cooking Clubs.


shrimp with zucchinis

3/4 lb shrimp, thawed and peeled

2 medium zucchini, Julienned

5 tablespoons vegetable oil

6 cloves garlic, peeled and very finely chopped

3 small canned tomatoes, finely chopped plus 1/2 cup of the tomato liquid

1 cup finely chopped fresh coriander

1 fresh hot green chile, finely chopped

1/2 teaspoon ground turmeric

1 1/2 teaspoons ground cumin seeds

1/4 teaspoon cayenne

1 teaspoon very finely grated fresh ginger

1 tablespoon lemon juice

 Put the zucchini strips in a bowl and sprinkle them with 1/4 teaspoon salt. Mix and set aside for 30 to 40 minutes. Then drain and pat dry.

Put the shrimp on paper towels and dry.

Heat the oil in frying pan over medium-high heat. When hot, put in the garlic and fry until medium brown.  Add the rest of the ingredients, except the shrimp and cook until just mixed.  Add the shrimp, cover,  and cook until the shrimp are opaque. About 3 – 4 minutes.

Uncover and let the liquid cook, if there is any, until you have a nice thick sauce.

You can serve over rice.

This was delicious.  Full of flavor even though I left out the hot chili.  As usual, I cut the recipe in half except for the spices.  You can never have enough spice!

The recipe is from Madjur’s Indian Cooking page 118.

There’s more of Madjur on the IHCC page.

Each month “Louisiana Cookin'” chooses a recipe from a reader to include in the magazine. In the August/September 2012 issue this one from Claudius Whitmeyer was featured in reader’s recipe


One thing I always have in the freezer is shrimp. Not hard to believe since shrimp is my fave seafood. Usually Louisiana Shrimp and wild caught. They have the best flavor. I cook with shrimp year round. Only the type of dish changes with the season depending on whether we want something filling and warming or light and fresh. THIS dish fits that light and fresh category.

    3 tablespoons flour
    1 teaspoon celery flakes
    1/2 teaspoon Creole seasoning {I used Tony’s}
    1/2 teaspoon garlic powder
    1/2 pound small Louisiana shrimp, peeled, rinsed, and patted dry
    3 1/2 tablespoons olive oil
    1 tablespoon butter
    1/2 cup sliced purple onion
    1 large dove garlic, sliced thin
    5 green onions, chopped about 1/4-inch (green ends only)
    1 rib celery, chopped about %-inch
    2 mini carrots, julienned
    Chicken, shrimp, or seafood broth, as needed for deglazing
    3 cups cold precooked rice

Preheat oven to 200°. Combine first 4 ingredients in a mixing bowl. Toss shrimp in flour mixture to lightly coat.

In a large skillet, heat olive·oil and butter over medium heat, and add purple onion. Cook until almost brown, then·add garlic. After about 2 minutes remove onions and garlic from pan and set aside.

In same skillet, saute shrimp, turning only once. When just done, combine shrimp with onions and garlic, and place in warm oven. In same skillet, cook green onion, celery, and carrots about 2 minutes. Deglaze skillet with a small amount of broth. Add rice to vegetable mixture, and heat everything through.
Mound a serving of rice on each plate, and top with shrimp/onion mixture.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.


If you don’t live in the Deep South you probably don’t make a bisque.  You may not even know what it is. According to Wikipedia,

A Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crawfish.


While you may think this is just a soup it is much more than that.  It is creamy, full of meat, and perfect on a cold winter day.  Did I say it was also delicious?

    ½ cup butter
    ¾ cup all-purpose flour
    ½ cup chopped yellow onion
    ¼ cup chopped celery
    ¼ cup chopped green bell pepper
    2 cloves garlic, minced
    ½ teaspoon Old Bay seasoning
    2 cups half-and-half
    8½ cups Shrimp Stock, recipe follows
    ¼ cup brandy
    5 tablespoons tomato paste
    1 teaspoon smoked paprika
    1 pound peeled and deveined large fresh shrimp

    Garnish: dry sherry, chopped fresh parsley

In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion, celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes.

In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven.

Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread. {Notice there is no French Bread with the bisque. I served mine with Okra and Corn Fritters (recipe coming)

The magazine also has the recipe for the shrimp stock but I used my own.

    10 cups Seafood Stock
    shells and heads from 5 lb peeled shrimp
    1 cup sliced yellow onion
    1/2 cup celery, cut into pieces
    1/4 cup chopped parsley
    1 tsp Tony’s Seasoning
    2 tsp coarsely grated pepper

Combine all the ingredients in a large stockpot. Bring to a boil over medium heat then reduce and simmer for about 1 hour. Strain for a clear broth.

I use seafood stock because it adds a more wonderful flavor. If you cannot find seafood broth, use veggie broth or 10 cups water.

This was filling, comforting, and so full of flavor. Definitely something to make when it’s rainy and cold outside. OR why wait for that kind of weather…..

For the month of March I am using Louisiana Cookin’ magazine for Cookbook Countdown.

The recipe is from Louisiana Cookin’ Sept/Oct 2013 but it is also online at Louisiana Cookin’.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.


We have had a non-winter winter here in the deep South.  I didn’t cook nearly as many gumbos, soups, or stews as I wanted.  For some reason those just seem like winter fare to me.  But last night was a little chilly so I took advantage and made this Shrimp stew.  


It is simple to make.  All you need is:

2 pounds medium fresh shrimp, shells and heads on

6 cups water

1 yellow onion, quartered

2 dried bay leaves

1 tablespoon salt

½ cup vegetable oil

½ cup all-purpose flour

1 cup chopped yellow onion

½ cup chopped green bell pepper

½ cup chopped celery

¼ teaspoon cayenne pepper

2 tablespoons chopped fresh parsley

The recipe is on line so I won’t include it here.

This was sooooo good.  Lots of shrimp flavor in this one.  A lot of that is due to the fact that you make a shrimp stock using the shells, heads, onions, and bay leaves.  While the recipe called for water I used Seafood stock and added the ingredients to that instead of the water.

This is definitely a South Louisiana dish as it called for a serving of Cajun Potato Salad on the side.  But we are not fans of that mix so I served it with rice instead.  {If you want to try the Cajun Potato Salad the recipe is with the Stew recipe.}  I did make one change.  It seemed a little thin even with the roux {First – you make a roux!} so I added a little water/cornstarch slurry.  Next time I will simply make more roux. 

As soon as cool weather is back (about January here in the South} I will definitely make this again.

The recipe is on the Jan/Feb issue on page 63 but it is also online at Louisiana Cookin‘.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.


It’s a new month which means using anew cookbook for a month.  One that I don’t cook from often enough.  Last month I used Deb Perelman’s Smitten Kitchen . This month I am going a different route.  A MAGAZINE!   Now, wait!  I cleared it first with Joyce.  She said she considered cooking magazines as mini cookbooks.  Done!!  I’ve got my next ‘book’.

Here in Louisiana we have stupendous cuisine.  African.  Native American. French. German. British. Spanish.  This is a state that has had many ‘rulers’ over the years and each one added their spin to the cuisine.

North Louisiana food is different from South Louisiana. The Prairies serve different food from the Coastal areas.  And Central Louisiana, where I live, is a mish/mash of all of it. Lucky us!

I didn’t grow up in Louisiana even though I was born here so I never really learned to cook ‘our’ dishes.  But now, I am learning.  So I subscribe to a mag called Louisiana  Cookin‘ which also has a web site with some of the RECIPES  I will be sending out this month.  You really need to check them out.

Ready for some Louisiana Cuisine?

How about


Chicken, Andouille, and Shrimp Jambalaya?

Jambalaya is a Louisiana Creole dish that is basically Spanish and French.  It is, but it isn’t a chicken and rice dish.  It is similar to a Paella.  Actually it IS paella but the Spanish in New Orleans couldn’t locate some of their familiar ingredients so they adapted.   It usually contains the “holy trinity” in Creole and Cajun cooking: onion, celery, and green bell pepper.  There is also usually chicken, and sausage of some sort, often a smoked sausage such as Andouille. Some other meat or seafood, frequently pork, crawfish, or shrimp is also included.

The Atakapa Indians are responsible for the name.  The original word “Sham, pal ha! Ya!” means “Be full, not skinny! Eat Up!”. Spanish influence resulted in the current spelling of the name

The recipe is on the Louisiana Cookin’ website so I won’t include it here. But the ingredients include:

2 tablespoons vegetable oil

1 pound andouille sausage, sliced

2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes

1½ cups chopped onion

1½ cups chopped celery

1½ cups chopped green bell pepper

3 cloves garlic, minced

3 cups long-grain rice

1 (28-ounce) can diced tomatoes

5 cups chicken broth

2 tablespoons chopped fresh thyme

2 fresh bay leaves

1½ pounds large fresh shrimp, peeled and deveined

2 teaspoons kosher salt, divided

1 teaspoon ground black pepper, divided

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

2 tablespoons chopped fresh parsley

Garnish: chopped green onion

You really need to make this.  Really!  It is a wonderful example of Louisiana Cookin’!

The recipe is from the September/October issue.  Page 46

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.


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