Labor Day weekend snuck up on me, in part because it's as early in the year as it can be, in part because I've got a lot on my mind. An ill cat, for one, but also, this is the 20 year anniversary of Hurricane Katrina; we buried our oldest brother in Southern Mississippi the day before the storm devastated the Gulf Coast and the levees failed in New Orleans, putting much of the city under water. it's also the 4-year anniversary of Hurricane Ida, the monster storm that convinced me it was time to move away from the hurricane-prone region. It's always an uneasy period for me.

For the recipes this week, I'm starting out with a leisurely hickory-smoked barbecue chicken. Make sure to marinate the chicken overnight for the tastiest bird, and enjoy a beverage or two while it smokes low and slow. Next, a recipe for lemon pepper shrimp that can be served in many different ways, including over the lemon cream fetuccine as shown. And finally, perfect for anyone who's watching their carb intake, a beefy, cheesy, mushroom stuffed pepper.

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous week's recipes:

 • Mango or Peach Salad with Shrimp • Meatloaf with Habañero Gravy • Drum with Shallot Butter

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140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Hickory-Smoked Barbecue Chicken

This is a good project for a long weekend. Marinate the chicken overnight, then smoke the chicken over indirect heat until temperature reaches 160F, 3.5 to 4 hours. Serve with your favorite coleslaw and baked beans.

Lemon Pepper Shrimp

As picture here, the shrimp are served over fetuccine in a lemony cream sauce. They're equally good served over your favorite salad, stuffed into a taco, as a sandwich filling, or just by themselves. Bonus: Super easy.

Meat Lover's Stuffed Peppers

Select a thinly sliced tasty cut of beef and marinate it while you prep and roast the peppers until just done. Sauté the beef with onions and mushrooms until not quite done to your liking. Divide the mixture between the peppers, top with cheese, and broil to melty perfection.