September 23, 2022

Susan Ford



 

 

 

I tested holiday recipes last weekend and had some friends over for "turkey with all the trimmins' " Sunday evening. All agreed that everything was a winner, which is unusual because they were all making their debut for the first time from paper to stove. I did a whole turkey breast, brined and roasted, over potatoes and collard greens; a cornbread dressing; a pan of roasted veggies; a decadent chocolate custard; and a few others. They'll all show up in the upcoming Holiday 2022 edition.

For the recipes this week, I went with some more collards because I do love them, and now I may have to cook this this weekend. Next up, a croquette base recipe that lets you use up any kind of leftover protein you have lurking in the fridge. And finally a chive and cheddar biscuit recipe that has me thinking of all the ways biscuits are delicious at any meal.

Enjoy this week's recipes, stay safe, cool, and healthy, and, as always, let me know what's on your mind

Laissez les bon temps rouler!

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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SEPT/OCT 2022


Louisiana Northshore

Magnolia's Collard Greens and Ham

Magnolia's Collard Greens and Ham

I love collard greens, and I have some in the refrigerator right now. This recipe might go on the menu this weekend, although I'd probably stir in a cup or so of dried black eye peas about an hour before the collards were done. 

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https://louisiana.kitchenandculture.com/recipes/pirate-spaghetti


Croquettes

Croquettes

This is a base recipe into which you can work any leftover protein you have on hand. Comfort food at its savory, creamy finest.

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https://louisiana.kitchenandculture.com/recipes/easy-barbecue-baby-back-ribs


Chive and Cheddar Biscuits

Chive and Cheddar Biscuits

This is an excellent savory biscuit I'd be happy to eat at any meal. But you can also treat it as dumpling dough and drop tiny nuggets into your favorite chicken, turkey, or beef stew, roll it out thin to top a pot pie, etc. Bonus: Biscuit dough is very forgiving as long as you don't over mix itv. 

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https://louisiana.kitchenandculture.com/recipes/pineapple-upside-down-cake

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