I am a pretty great cook. This is 98% because of genetics; when you grow up Cajun, it's just embedded in your DNA, male or female. And the other 2% is because I'm really good at research and experimentation. I am not the kind of person who makes up recipes on the fly, or dumps ingredients into a bowl without measuring them. I am the kind of person who takes three similar recipes and experiments by Frankensteining them together until I forge one for myself that is the tastiest and most efficient. I feel like this is a boon for you, Person Who Might Try One of These Recipes. Because I don't have a secret or a flair, I'm just thorough, curious, and good at following directions.
And you also get the benefit of Miles's influence, most of the time. And he IS one of those dump-it-in-the-saucepan-without-measuring kind of cooks. So see? Best of all possible culinary worlds.
And you also get the benefit of Miles's influence, most of the time. And he IS one of those dump-it-in-the-saucepan-without-measuring kind of cooks. So see? Best of all possible culinary worlds.
My Recipes
- Basic Biscuits
- Basic Scones
- Black Bean Burgers
- Cajun Sweet Dough Pies
- Caramelized Pear & Roasted Walnut Feta Salad
- Cinnamon Buttercream Frosting
- Cinnamon Curry Tuna Salad
- Corn (and Crab) Chowder
- Chocolate Carrot and Beet Cupcakes (or Muffins)
- Crab Rangoon
- Ginger Blueberry Bread
- Gouda Zucchini Soufflés
- Maple Frosting
- Mexican Tortilla Lasagna
- Spicy Cayenne Chocolate Cupcakes
- Sweet and Sour Sauce
- Taco Soup
Tasty Recipes I Don't Take Credit For
- Bouchons au Thon by Orangette I had to try these little tuna, tomato, and cream puffy wonders after reading Molly Wizenberg's book. They are impressive-tasting, but very easy. I always line the muffin tin with baking cups because I haven't had great success getting these things out in one piece, but if you don't, grease the muffin pan extremely well. If they fall apart, that's kinda the whole ball game blown.
- Chewy No-Bake Cookies and Cream Bars from one of my fave food bloggers, the Budding Bakestress. Proving that the best way to make a dessert is to take something that's already a dessert, add butter, and change the shape. But seriously--so easy and so nommy. You can use Newman-O's instead of Oreos if you want to go organic; it tastes just as good. I also recommend freezing the bars for 15-20 minutes instead of just letting them sit on the counter. Results are better.
- Sesame Tuna Stir-Fry by BBC Food Miles and I only used the tuna steak portion of this recipe (because Miles is the king of stir-fry), but that part alone was so good I thought I'd share.
- Triple Salted Caramel Cupcakes by Sprinkle Bakes I recommend buying caramel sauce to save time, and also because trying to make it can result in some serious burnage. Caramel is like the napalm of the kitchen. But these cupcakes are outrageous and totes worth a little scarring.
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