Intermediate

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  • 1 pound fresh salmon fillet(s)
  • 12 oz. pasta (I use Trio Italiano, i.e. Rotini, Shells, Penne)
  • 3 garlic cloves, minced
  • 1 ½ C whipping cream or half & half
  • 1 T flour, all-purpose
  • ½ C white wine, dry
  • 1 tsp lemon zest, grated
  • 5 oz. baby spinach, washed & stems removed
  • 2 T capers
  • 1 ½ tsp Cajun/creole seasoning (I use Chef Prudhomme’s Magic Salmon Seasoning)
  • 2 T butter, unsalted
  • ½ tsp salt
  • ¼ tsp black pepper

Creamy Smoked Salmon Pasta

“Eat for the body you want, not the body you have!” Anytime I come across a recipe that provides me the…

  • 29/08/2022
(5 / 5)
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  • 4 lbs fresh strawberries, hulled, sliced & diced
  • 4 C granulated sugar
  • ½ C balsamic vinegar, at least 6% acidity
  • 2 T lemon juice, bottled not fresh squeezed
  • 2 T vanilla extract
  • ½ tsp black pepper

Balsamic Strawberry Jam

“Happiness is like jam, you can’t spread even a little without getting some on yourself!” The first adjectives that come to…

  • 04/08/2022
(5 / 5)
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  • Cedar plank(s)
  • 2 Salmon fillets, 8oz ea
  • 2 T Olive oil
  • 4 Butter pats
  • 4 Lemon slices
  • 1 tsp Chef Paul Prudhomme's Magic Salmon Seasoning

Cedar Plank Smoked Salmon

“Healthy food, healthy life!” I had successfully cold-smoked salmon on a small wood-pellet smoker several years ago but this was my…

  • 02/08/2022
(5 / 5)
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  • 12 oz. thin spaghetti pasta
  • 12 oz. crawfish tail meat, frozen, cleaned
  • 12 oz. shrimp, medium, frozen or fresh
  • 1 can (10oz.) condensed cream of mushroom soup
  • 1 can (10oz.) condensed cream of shrimp soup
  • 1 cup white mushrooms, fresh, chopped
  • 1 tsp olive oil
  • 1 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 2 cups white cheese, grated or shredded (I used Italian blend), divided
  • 1 can (14oz.) diced tomatoes, drained (I used fire roasted w/garlic)
  • 1 tsp parsley flakes, dried

Crawfish & Shrimp Baked Spaghetti

“When the taste changes with every bite and the last bite tastes as good as the first, that’s Cajun.” Chef Paul…

  • 15/07/2022
(5 / 5)
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  • 1 Chicken, abt 3 lbs either rotisserie from store or boiled
  • 2 qts low-sodium chicken broth
  • 1/4 t salt
  • 1/2 t Adobo seasoning
  • 1/4 t smoked black pepper
  • 1/2 stick butter
  • 2 C all-purpose flour
  • 1 t baking powder
  • 1/4 t salt
  • 1/4 t Adobo seasoning
  • 1/8 t smoked black pepper
  • 1 T bacon fat
  • 1 T shortening
  • 3/4+ C whole milk

Momma’s Chicken & Dumplins

“Cooking certain dishes, like Chicken & Dumplins, reminds me of my mother!” During my childhood years up through high school, I…

  • 29/10/2020
(5 / 5)
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  • 6 lb (or larger; I used an 8 pounder) bone-in pork butt roast
  • 1/4 cup yellow honey mustard
  • 1/3 cup Barbecue dry rub, homemade or commercial
  • 1 cup apple juice (or substitute) for spritzing

Smoked Pork Butt Roast

“Almost everybody’s happy to be a fool for barbecue.” – Jack Nicholson Beef has always been the preferred barbecue meat in…

  • 12/06/2020
(5 / 5)
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Smoked Pork Baby Back Ribs

“Happiness is best served slow smoked and sauced!” Back in my younger days, smoking barbecue was one of my favorite pastimes…

  • 09/06/2020
(5 / 5)
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  • 1 pound turtle meat (may substitute veal or lean sirloin)
  • 1-2 quarts water/seafood stock
  • ½ cup high-heat cooking oil
  • ½ cup flour
  • 1 large yellow or white onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 2 Tbsps tomato paste
  • 2 cans of diced tomatoes
  • 8 cloves garlic, minced
  • 3 Tbsps Worcestershire sauce
  • 4 stalks green onion, chopped
  • ½ cup parsley, chopped
  • Cajun/Creole seasoning to taste (low sodium preferred)
  • 1 bay leaf
  • ½ tsp allspice
  • ½ cup dry sherry
  • 4 boiled eggs, chopped

Turtle Soup

“I gotta little Cajun in my soul.” At least for me, Turtle Soup is the benchmark for Cajun cuisine. My first…

  • 04/05/2017
(5 / 5)
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  • 8 shrimp, large, whole
  • 1 lemon, sliced
  • ½ cup shallot, minced
  • ½ cup garlic, minced
  • 2 sticks butter, sliced
  • ½ cup olive oil, EVOO
  • ½ cup green onion
  • 6 Tbsp each of crushed rosemary, oregano, thyme
  • Creole seasoning to taste
  • 1 Tbsp black pepper
  • 1 tsp sea salt
  • 1 bay leaf
  • 1 cup beer
  • ½ cup seafood or fish stock
  • ¼ cup Worcestershire sauce
  • Louisiana hot sauce to taste

Creole Barbeque Shrimp

“Bon soir!  Bon appetit!  You’ gonna have the time from you’ life,  I garontee!” Justin Wilson” This is another of the…

  • 04/05/2017
(5 / 5)
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  •  6 oz shrimp (70-90 count of small shrimp in 1 pound) , raw, shelled
  •  4 oz sun-dried tomatoes in olive oil
  •  salt
  •  3/8 teaspoon Hungarian sweet paprika
  •  4 garlic cloves, minced
  •  1 ¼ cups half and half
  •  1 1/8 teaspoon dried basil
  •  ¼ teaspoon crushed red pepper
  •  1 ¼ cups Parmesan cheese, freshly grated
  •  6 oz spinach fettuccine or penne or your favorite pasta
  •  2 oz (real) bacon pieces/bits (DO NOT use the artificial kind)

Bacon Garlic Shrimp with Pasta and Sun-Dried…

“Life is too short, lick the bowl.” This recipe was inspired by a very similar one I found on Julia’s Album…

  • 01/06/2015
(4 / 5)
Taylor Tastes

PLEASE NOTE - The "Sign Up To Be Notified Of New Site Additions" has been disabled due to interference from hackers and spammers. This feature will likely not be replaced ... sorry for the inconvenience. ALSO - The website is now 99% complete and should be pretty much bug free ... if you notice any glitches or have suggestions, please let me know via the Contact page. CURRENTLY the individual recipes are being reviewed and, when necessary, modified.

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