Spicy! Crawfish Jambalaya {A Cajun dish that is sure to please your family and guest!}

Crawfish Jambalaya , a spicy Cajun dish full of vegetables and meat mixed with rice.  Traditionally, the meat includes sausage of some sort along with seafood like shrimp or crawfish. This weekend we had our yearly cemetery associate meeting aka family reunion which includes a potluck dinner afterwards.  I always try to take two or three things, and this year wasn't any different, along with the jambalaya, I brought Apple Dumpling Cobbler and a new recipe for Strawberry Pie Filling Salad .    There is always more food than anyone can eat, and the first thing I am looking for is new recipes from wonderful family cooks.  This year I came away with a wonderful recipe for Mexican Pot Roast . Jambalaya is a Cajun rice dish that may include a variety of meats and fish.  With Crawfish in season right now it was the perfect time for this recipe.   For the recipe, I used crawfish my Grandsons brought me that they had leftover from a Crawfish B

Oven Baked BBQ Chicken

Oven Baked BBQ Chicken,  indoor barbecue chicken thighs made to taste like they are cooked outside on the grill.   GRILL TASTING BBQ CHICKEN COOKED IN THE OVEN The secret ingredient and method is one you will want to use every time you make baked barbecue chicken. I have been posting a lot of desserts lately, so I thought it was time for a main dish recipe.   This Oven-Baked BBQ Chicken recipe is one that I adapted from the oven-fried chicken recipe on the blog, except this time, I didn't coat the chicken with flour.

Coconut Lime Chess Pie + a tip for flaky pie crust

The coconut and lime in this Coconut Lime Chess Pie add a crunchy and tangy twist to the classic southern chess pie. .   Chess pies have been around for ages.  Originally the recipe called for cornmeal, which sets the pie apart from other custard pies, and a small amount of vinegar was added to cut down on the sweetness of the pie.   That is why I added lime juice to this recipe.   My husband is a big fan of custard pies, but they tend to be too rich and sweet for him, so I usually cut down on the sugar. The crust in custard pies tends to be soft and soggy at times after they are baked.   Here is a tip ~ Bake your crust for fifteen minutes before pouring the filling in.  This keeps the crust from absorbing a lot of the liquid from the pie filling, causing it to be tough and wet.   I nstead, the crust will be tender and flakey! You cannot get more basic when it comes to baking a pie than chess pies.  Chess pies are made with four simple ingredients of eggs,  sugar, butter,