Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a Southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.
Easy Artichoke Chicken Bake 2 pounds skinless chicken breasts 2 large portabella mushrooms 2 small tomatoes 1 can artichoke hearts, quartered 1/4 cup white balsamic vinegar 1 Tbsp white pepper 1 Tbsp basil salt, to taste Bake at 350 degrees for 30 minutes
Yes. I said EASY espresso-rubbed Ropa Vieja with smoky sweet potatoes. Here’s why it’s easy: because I figured out the secret to being a kitchen genius. It’s called a Pressure Cooker. (The second secret to being a kitchen genius is having a tiny Nom Nom Paleo doll cheering you on.) But seriously. Pressure cooker. At […]