Cooking with Spice;
mulling spices
Sunny Paris is the place to have the best Chocolate,
the next best would be my home
where our nice daughter brought us
some lemon-flavored mini cupcakes
from her favorite French Bakery.
Trouble is I cannot taste lemon flavor;
my taster has gone caput after
my March 2022 bout with COVID.
So I spread mine with Chocolate Hazelnut Spread.
That is one item, one flavor, that I can still taste
I married a Cajun girl from Louisiana
she loves Cajun cooking, lightly flavored hot.
Red beans and rice, seafood gumbo,
Étouffée, shrimp poboys, and all the like. She makes those
but hasn't for the last three or so years.
I am not sure of the Aleppo Pepper spice on my list,
in the stores I'll spend time mulling spices
(I haven't seen it on our Texas grocery
store's shelves--must ask),
I use Tony Chachere's Original Creole Seasoning powder.
That's when what I've bought isn't seasoned hot
Today I made stuffed bell peppers, stuffed with boudin.
My boudin came ready spiced
and is spiced just a little heavier than she likes.
But I do
*Read the footnote, I'll have my recipe there.
It's easy, quick and easy.
Quick and easy is the way I like
Another specialty of mine is meatballs and spaghetti,
it too is quick and easy.
All out of a jar, package, or freezer or fridge.
It's every bit as good as you find
under the Tuscan Sunet.
How do I know? Oh, I've been there, done that,
for about a month's of my two months' time in Italy.
Anyway, I serve it
covered lightly, the meat balls for sure
with Italian shredded cheese.
I cook others, my specialties are
hot dogs with sauerkraut or corn dogs,
also Maruchan Instant Lunch Soup.
I embellish the latter with more cooked shrimp
or Italian meat balls
and some creole seasoning.
My Mrs. doesn't like the last
probably she had too many in college her dorms
We call it cooking if
it isn't just stick it in the microwave
or defrost it,
but yes if more preparation besides the wave
or heating the oven
or following a recipe cooking
*Note: My Recipe for Quick and Easy Stuffed Peppers:
Tell about one of your experiences with peppers. I like and use my recipe for "Quick and Easy Stuffed Bell Peppers." To make it faster have all your ingredients out; I use hot water from my Keurig machine as it is almost ready to boil.
Use precooked boudin, it consists of Cajun spiced sausage and rice, perfect for stuffing precooked (boiled) cut in halves Green Pepper. One link will make two stuffed half bell peppers, a package of Cajun Boudin generally comes with two or more links.
Boil the cut peppers, stuff the peppers, and bake in the oven, probably about 350 degrees until nice and hot, I do seven to ten minutes. (If you've just defrosted the boudin and softened the peppers they will be somewhat warmish already>)
You can garnish the top with bread crumbs or even put ketchup on the tops. Yum Yum.
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