WONDERFUL WEDNESDAYS!Good Morning Foodies!Today’s Menu:Incredible Layered Buffalo Chicken DipTasty Zucchini Zoodle, Green Peas and Tortellini…
SEAFOOD PUSHER!
July 10, 2013:
Good Morning Foodies! Today is REPEAT WEDNESDAY! Just more of LOUISIANA’S SEAFOOD! I think you just can’t beat seafood in any way, shape or form. I hope you enjoy! Have a great day!
Today’s Menu:
Bayou Fried Shrimp
Fish Fry for Fried Fish
Hot and Spicy Hush Puppies
Corn Poppers
Homegrown Creole Tomatoes and Cucumber Salad
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I prepared your pork roast recipe – 500 degrees 1 hour then turn oven off – let alone for 12 hours – came out delicious . Used pork roast (Armour pork roast with no pre-season) we bought 8lbs roast did not trim except I did slice off thin slices to make a grillards recipe I had from John Best the New Orleans chef
Then took rest of roast and prepared your recipe – so easy definitely would try this recipe again – excellent – actually got several meals from this roast / also cooked some stone grits with several cheese – butter and seasoning to go with pork grillards in a gravy – then prepared some root vegetables to go with your pork roast recipe .. – I so enjoy your. Blogs THANKS
Hi Glenda! Thanks for your input. I always enjoy hearing form my supporters. That roast recipe is a life saver for me. I do it a great deal during the holidays. Just a great go-to meal! If I can help you in any way, please contact me. Thanks again for joining my website!