I always have my eye out for recipes that might be just a little offbeat (hey, I’m not Betty Crocker) especially ones that can be adapted to my Minnesota kitchen. And while this is a regional specialty, Louisiana Sensation Salad Dressing is one of those recipes that’s right at home anywhere you might live!
I fell for it – even as I clicked on the link, I just knew things would end badly. How could it not? The title was “Grandma thinks she has 3 cats until grandson notices this!” Well about 27 clicks later, and I kept clicking because I kept thinking I HAD to be close, they just morphed into a story about someone that had a dog that turned out to be a bear and another family whose dog was actually a fox. Now I will never know what the cat actually was or what happened to Grandma. But let’s just focus on what I do know. I know how good these Grilled Blackened Cajun Chicken Breasts are!
The early 1980’s. Oh my gosh, I had the time of my life. Young, single, making some pretty good money, I couldn’t have been happier traipsing around downtown Denver in dresses (with shoulder pads – now that style went overboard!) and high heels. I was lucky I had a job that was pretty well protected from the recession. And I was lucky that my friends and I ventured into a little basement restaurant that served up jazzy blues and just about anything you could want that was blackened. I fell in love! And nobody knew more about that New Orlean’s style of cooking than Paul Prudhomme, so here’s the famous Paul Prudhomme’s Blackened Seasoning Spice.
Mardi Gras is almost upon up, and Mardi Gras always makes me think of New Orleans and New Orleans always makes me think of Jambalaya. See how my mind works? It’s all about the food, lol! And while my fave Jambalaya Recipe is already on my site, one made with a roux (that’s said to be the Cajun-style) I really wanted to up my game this year and perfect a Creole-style Jambalaya, the tomato-y kind. Yeah, I’ had to get out of my (very delish) Cajun rut and make this New Orleans Creole Jambalaya for Mardi Gras this year.
I have seen so many articles and posts about Yaka Mein, ever since Anthony Bourdain featured Miss Linda Green on his show, “No Reservations.” But Yaka Mein first came on my radar in this article from Go Nola. I knew I just had to taste Yaka Mein and I knew the only way that was going to happen is if I made it myself. So here is my Instant Pot Yaka Mein. (Stovetop directions included, too.)
Yaka Mein has a long history so I’m not going to go too much into that because it’s been covered extensively elsewhere, like in this article from The Deep South. I am going to tell you to make it if I can be so bossy! And make it soon. There’s no need to lose another day without having Yaka Mein in your belly!