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Palermo Style Aubergine Roulades

Palermo Style Aubergine Roulades

4 medium sized eggplant (aubergine)700 grams or 24 oz. ripe, firm tomatoes200 grams or 7 oz. mozzarella1 sprig marjoram1 sprig thyme1 sprig basil1 shallot, minced6 T. extra virgin olive oilSalt and black pepper1. Slice the top and tail of the…

Five-Layered Potato and Veggie Casserole

Five-Layered Potato and Veggie Casserole

1 recipe of Corn SauteCORN SAUTE3 ears fresh corn, cut off cob1/2 of red, yellow, orange, green bell pepper -diced1/2 red onion -thin slices1/2 carton baby portabella mushrooms, slicedRed and yellow cherry tomatoes, cut in half1 lb. shrimp or crawfish8-…

Colorful Tex-Mex Veggie Casserole

Colorful Tex-Mex Veggie Casserole

1 (7-oz.) box Tony Chachere’s Yellow Rice1 (11-oz.) can Mexicorn, drained2 dozen or more red cherry tomatoes, cut in halfChopped green onions, garnishOlive oilKosher salt/black pepper1. Prepare yellow rice according to package directions.2. Spray 9x11” baking dish with PAM.3. Mix…

Creole Tomato Gratin

Creole Tomato Gratin   Author: Alice Morrow Creole Tomato Gratin Ingredients Extra virgin olive oil 2 medium green bell peppers, cut into thin slices 2 medium Vidalia onion, thinly sliced 2 t. fresh thyme leaves or 1 t. dried thyme…

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