A few months ago, this little recipe from Bon Appetit caught my eye. They called it Roasted Jalapeno Pimiento Cheese Toasts, but since there is absolutely no Pimiento in the recipe, I changed up the name. I thought this would be a perfect whip together no-brainer recipe for a Holiday buffet or pre-dinner appetizer.
Are you a lover of Cajun food? I am. I love Cajun Spices and Seasonings and this is my favorite Cajun Spice Blend. It’s a little spicy, yes, but Cajun Spice Blend has so many different layers of flavor. It’s not just all about the heat.
A dark or Red Roux (pronounced roo) is what gives my Jambalaya, below (as well as many other classic Cajun, Creole or Louisiana dishes) their distinctive & indescribable flavor. Try this recipe with caution if you’ve never made a roux. The rich, almost nutty flavor will haunt you to the rest of your days and once you’ve had a great roux in a dish…well, there’s no going back.
Until late in my life, I didn’t really eat greens, and when I’d had them they’d always been Collard greens cooked forever with ham hocks or salt pork – delicious, but something I’ve avoided because of the high fat and long cooking process.