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Today I have a pasta dish that is creamy, spicy and very filling. I used sausage, but feel free to switch it up to chicken, shrimp or a combination of any of the three.

This meal reminded me of the Spicy Romano Chicken from Johnny Carino's. If you were to swap the sausage for chicken, all that would be missing was artichokes. This was a big win for me, as I inadvertently made one of my favorite eating-out pasta meals. Enjoy!

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I've had great success with spicy shrimp dips. You can't go wrong with Cajun seasoning, shrimp and cream cheese. This dip is a bit different than my popular Spicy Creole Shrimp Dip. That particular dip has cheddar cheese and jalapenos and is a much 'saucier' style of dip.

This dip, however, is all about the shrimp and Cajun spices. We absolutely loved it. It isn't the prettiest dip but it is one of the best tasting I've ever made.

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May I just say that I think cheese balls can be beautiful? This pretty little appetizer is a tasty combination of (primarily) savory and (a little bit) sweet. I spotted this recipe over at Plain Chicken, one of my long time favorite food blogs.



In terms of size, keep in mind that this cheese ball only uses one block of cream cheese, so it is rather small when compared to other cheese balls that have two or three blocks of cream cheese.

I was afraid that the original recipe might not have enough pecan topping so I doubled that. Pictured is the original amount, however, to give you an idea of how much it makes.

If you have leftovers, store then in the fridge. To reheat, I put it in the microwave for about 30 seconds. Enjoy!

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With this recipe I was reminded of the importance of thoroughly reading a recipe and following directions.


Luckily my brownies still turned out delicious but I did berate myself a little bit for not paying attention to the directions.


For the first dessert post for Mardi Gras Month I went with a deliciously sweet recipe for New Orleans Praline Brownies from Menu Musings of a Modern American Mom. I love Julie's food blog. She is truly a mom who does it all -- she is a professor, mom to a large family, a cookbook author and more. Many thanks to Julie for the recipe and be sure to check her blog out after you read through for the recipe. Enjoy!

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Today is a recipe for all the oyster lovers out there. Oyster itself is the main flavor component, with a few small things added to compliment it. If you hate oysters, move right on along, you have been warned.

There are a lot of possibilities when it comes to making the crumb component of this dish. I've seen it made with buttery cracker crumbs, fresh bread crumbs, panko and mixtures of those listed as well. For what it is worth, I think either all butter cracker crumbs or a mixture of 1 1/2 cups butter cracker and 1/2 cup panko would be the way to go. I'd love to hear your feedback on this dish and be sure to let us know what type of topping you used. Enjoy!

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This month we will be having a whole bunch of new and delicious recipes in honor of Mardi Gras. Please check back soon. Laissez les bons temps rouler!