What a crazy year it’s been so far (now June of 2020). It’s one of those times that I, as a food blogger, feel so inadequate. After all, here I am writing about Sweet & Spicy Cajun Spare Ribs as Covid ravages the world, murder is meted out as justice and the nation burns. In the end, I can only do what I can do, and for me, that’s questioning and learning, listening with an open mind, and even more with an open heart. And I can accept that change isn’t easy. If it were, it would have happened already. And I can hope that we as individuals and as a nation don’t miss this opportunity, as difficult as it is, to grow, to change, to be better.
Grilled Blackened Cajun Chicken Breasts
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!
Paul Prudhomme’s Blackened Seasoning Spice
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.
Honey Glazed Cajun Spiced Ham
Honey Glazed Cajun Spiced Ham is one of my fave Holiday hams, no matter the Holiday. It couldn’t be better during the fall/winter months for Thanksgiving or Christmas and it brightens up a harsh, cold Easter like we’re having this year. (Even though it’s on a Christmas platter, lol!)