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Honey Spicy Cajun Chicken


3 oz. cream
Cooked linguini
10 oz. pounded chicken breast
1 diced tomato
3 sliced mushrooms
4 tbsp. honey
2 tbsp. mustard
Paul Prudhomynes seafood magic


1. Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it      is done.
2. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2                   minutes.
3. Add the honey, mustard and cream.
4. Cook for 5 minutes at medium heat. toss in linguine.
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Amazing Crispy Cashew Chicken


2 c. peanut or vegetable oil
1 1/2 tbsp. dry sherry
2 whole chicken breasts, skinned, boned and thinly sliced
1/4 c. cornstarch
2 egg whites
1 tsp. sugar
2 tsp. salt
1 1/4 c. finely chopped cashew nuts


1. In small bowl, combine cornstarch, salt, sugar and sherry.

2. In separate bowl, beat egg white lightly until just frothy.

3. Gradually add cornstarch mixture. Stir gently until blended.

4. Place chopped cashews on plate.

5. Dip chicken slices into egg mixture, then coat with cashews.

6. Place on waxed paper.

7. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely      on edge of wok.

8. Heat oil over medium to medium-high heat until it reaches 375 degrees.

9. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.

10. Fry until golden brown, about 2 to 3 minutes.

11. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining          chicken pieces.

Paprika Chicken


1 2 1/2–3-lb. chicken, cut into 8 pieces
4 tbsp. vegetable oil
1 large onion, peeled and finely chopped
1 tsp. salt
1 tbsp. paprika
3/4 c. water
1 1/2 c. sour cream
1 tbsp. flour
1 green pepper, cored and cut into rings


1. Wash chicken pieces in cool water and pat dry with paper towel.

2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute.
Add onion and cook until transparent. Add chicken pieces to
Dutch oven and cook, turning often, until lightly browned on all sides.

3. Sprinkle salt and paprika on chicken and add 1/2 c. water. Cover and
bring to a boil.

4. Reduce heat and simmer for about 30 minutes, or until chicken is
tender. Add a small amount of water if necessary.

5. In a small bowl, combine 1 c. of the sour cream, flour, and 3/4 c. water,
and stir well. Pour mixture over chicken and stir. Simmer, uncovered, for 5 more minutes.

6. Place chicken in a deep serving dish. Spoon sour cream from pan over
chicken. Garnish with green pepper rings and remaining sour cream.

Fettuccine with Peas and Ham


8 tablespoons (1 stick) butter
¾ cup grated Parmesan cheese
1 cup heavy cream, or whole milk
2 cups frozen peas 1/3 pound smoked ham, diced finely
1 package (16 ounces) fettuccine
salt and freshly ground black pepper


Combine the stick of butter less 1 tablespoon, the cheese, and the heavy
cream in a food processor and process until smooth. Set aside.

Cook the peas as directed on the package. Drain and set aside.
Melt the remaining 1 tablespoon of butter in a skillet, then add the diced ham,
and brown. Set aside.

In a large pot, cook the fettuccine according to the package directions. Drain,
reserving 1/3 cup of the cooking water.

Immediately put the drained fettuccine and the reserved 1/3 cup pasta water in
a large bowl and quickly scoop the butter-cheese-cream mixture onto the top
of the hot pasta and toss to coat the strands. Then add the peas and diced ham
and toss again. Top with freshly ground black pepper.

Serve the Fettuccine with Peas and Ham.

Cabbage Patch Stew


1 lb. hamburger
1 cup onions, chopped
2 carrots, peeled and sliced
2 ribs celery, sliced
1½ cups coarsely chopped cabbage
2 cans diced or stewed tomatoes, undrained
1 can pinto or kidney beans, rinsed and drained
1 cup water or beef broth, plus more as needed
1 tsp. salt
¼ tsp. pepper
1-2 tsp. chili powder


In a large pot, brown the hamburger; drain off fat. Add the rest of the
ingredients, cover, and simmer for about 45 minutes or until vegetables are
cooked through and tender. Add more broth or water as needed so the stew
doesn’t dry out.

Serve in bowls topped with shredded cheddar cheese and sour cream if

Apple Crisp


1 cup brown sugar, packed
1 cup flour
2 tsp. cinnamon, divided
½ cup cold butter
2½ lbs. apples (about 7 or 8)
2 tsp. lemon juice


Lightly grease or butter a 9-inch square baking dish; set aside.

In a small mixing bowl, stir together sugar, flour, and 1 tsp. cinnamon. With a
pastry blender or your fingers, cut in butter until mixture is crumbly; set

In another mixing bowl, peel, core, and thinly slice the apples. Add the
remaining 1 tsp. cinnamon and lemon juice; gently mix. 

Spread the apples in the prepared baking dish and sprinkle crumb mixture evenly over the top.
Bake uncovered in a preheated 350° oven for 50-60 minutes or until apples
are tender and the crumb topping is golden and crisp. Let cool for about 30
minutes and then serve.



2 lb. beef chuck or rump (or 1 lb. each)
3 tbsp. vegetable oil
1/2  c. finely chopped onion
1 tbsp. paprika
1 tsp. salt
1 tsp. caraway seeds
2 tbsp. tomato paste
1 c. beef broth
4 medium potatoes
8 c. (2 qts.) water
1 medium green pepper, seeded and cut into strips
pinched noodles


1. Cut meat into 1/2-inch cubes.

2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute.
Add onion and cook until transparent.

3. Add beef cubes, paprika, salt, and caraway seeds and cook for about
10 minutes, stirring frequently.

4. In a small bowl, stir tomato paste into 1/2 c. beef broth. Add to beef
mixture and stir. Simmer for 30 minutes.

5. Peel potatoes and cut into bite-sized pieces.

6. Add potatoes, remaining beef broth, and 8 c. water to kettle. Bring to a
boil and simmer for 15 minutes.

7. Return soup to a boil, add pepper strips and pinched noodles, and
cook for 10 more minutes, until noodles are tender.