A Jeanne in the Kitchen

Yesterday when out on my walk, there was a beautiful Western Kingbird I saw just posing in the tree. He looked so handsome, and he was just begging me to snap a few shots of him. He wanted to be recognized. He wanted his 15 minutes of fame. I gladly obliged.

Here I caught him eating his lunch.

Have a great day and make everyday great. Take in and appreciate all the small things in life. The small things are the important things that really matter the most. 🙂 ‘Til next time.

Hush puppies are a southern tradition. They are fried dough balls that go with everything. But then again, in the south everything is fried. 🙂 Today, hush puppies remain a cultural staple in Southern cuisine, frequently seasoned with ingredients like diced onions, jalapeños, garlic powder, or cayenne peppers. Hush puppies are a quintessential Southern U.S. dish, deeply rooted in the region’s culinary history. They are popular all over the southern states. I made some the other night to go with my Creole seafood gumbo Creole Seafood Gumbo.

Hush puppies are deep-fried, golf-ball-sized dumplings made from cornmeal, flour, eggs (sometimes), and milk or buttermilk. Popularized in the American South as a savory side dish alongside fried fish or barbecue, they originated from enslaved African culinary traditions, with documented roots dating back to the late 1800s. The name “hush puppy” comes from a mix of Southern folklore and historical necessity. Fishermen, hunters, and Civil War soldiers supposedly fried up bits of leftover cornmeal batter and tossed them to their howling or barking dogs, telling them to “hush, puppy” so they wouldn’t give away positions or disturb meals. Historical and oral traditions within Black communities suggest that enslaved people escaping on the Underground Railroad used these same fried cornmeal treats to distract and quiet the hound dogs used by slave catchers. [1, 2, 3, 4]

But the history of hush puppies goes back even further. They were not formally called hush puppies at the time, but they were made popular by many Native American tribes, particularly in the southern regions. Long before they were formally called “hush puppies,” the dish relied on a combination of indigenous Native American corn milling and African deep-frying techniques. Southern tribes such as the Cherokee or Seminole would ground up corn which would then be boiled, a very early version of the cooking method used to create what we now know as hushpuppies. In the early post Civil War days, they were also known by some as red-horse bread. The name hush puppy became popular in the 1920’s in Georgia, and they have been called hush puppies ever since.

Hush Puppies

The difference between a great hush puppy and a good one is in the details. The batter needs to be thick enough to hold its shape, but not like a biscuit. You want to keep them on the small side, too. Use about an ounce and a half of batter, or a heaping TBSP, and fry them at 325°F to keep them from getting too dark.

I ABSOLUTELY hate real buttermilk, so I don’t buy it. Instead, I buy the powdered version and mix it with milk when I need it.

This recipe is going to make A LOT – 3 dozen hush puppies, so cut down the portions unless you are feeding the masses. This is a small detail I failed to recognize at the time, so Larry and I will be eating hush puppies for a little while yet to come. 🙂

3 cups yellow corn meal

1 cup flour

1 TBSP sugar

1 tsp baking powder

1/2 tsp dried thyme

2-3 TBSP dried onions

1 tsp dried roasted garlic

2 1/4 cups buttermilk

canola or vegetable oil for frying

Mix everything together and let set for a few minutes while the oil heats up to 325*F or 163*C.

When the oil is hot enough, carefully drop a few heaping TBSPs of batter into the hot oil. Fry for just a couple of minutes or until they turn golden brown all around. They will usually float to the surface when they are ready. Fry small batches at a time and do not over crowd the fryer.

When they are done, place them on a paper towel to absorb the excess grease. Then serve them hot, smeared with butter. You are going to love these. I GAR-UN-TEE it!

Have a great day and make everyday great. Life is short. Life life to the fullest and enjoy the ride. ‘Til next time.

I love flowers. They always brighten my days and make me smile. I love all kinds and all colors. Of course I do have my favorites too, but overall, I love all flowers. Right now, everything is blooming and everything looks rosy.

Always take time to smell the roses, and all the other flowers that come your way. These little things make all the difference and make your day. 🙂

I love Creole and Cajun food. It’s part of my heritage, from my mother’s side. And gumbo, well, that is just a dish all unto itself. It’s a New Orleans and Southern classic. Gumbo is the defining dish of both Louisiana as a whole, and New Orleans, specifically. It is also very popular in Southeast Texas, where my mother was from too. It is a blend of all of Louisiana’s history mixed together in one pot. There are so many different versions and ways to make it. This is but one of an endless array of delicious gumbo recipes and styles. Gumbo is popular in the southern United States, parts of Africa and the Middle East, the Caribbean, and South America.

The word gumbo comes from the West African word quingombo or ki’ngombo, which literally means okra. Okra is a is a popular hot-weather vegetable throughout the world, integral to many cuisines like Ethiopian, Egyptian, and more. Sometimes it is known as lady’s fingers. It is a good source of minerals, vitamins, antioxidants, and fiber. It contains a sticky juice that people use to thicken sauces. Okra has a mild taste and a unique texture, with a peach-like fuzz on the outside. Inside the pod are small, edible seeds.

I just felt like making a gumbo last night. It was a cold and rainy and a perfect day for some delicious gumbo and hush puppies. My cousins in Southeast Texas all wanted to come join us for dinner. I wish they could have. We would have had a great time. But, they could only enjoy it vicariously through pictures. That’s OK too. 🙂

Creole Seafood Gumbo

Southern cooking is known for just throwing whatever you have into the pot. That’s how my Aunt Gloria taught me how to cook too, many, many years ago. That means recipes will change every time you cook them, depending on what you have on hand at the time of cooking. So there are no right or wrong ways to make Creole or Cajun food; just as long as you start with the Holy Trinity – onions, green bell peppers and celery, often times a different roux too.

1 cup +3 TBSP oil – vegetable or olive oil, or a combination of the two

1 onion, diced

1 green bell pepper, diced

3 celery stalks, diced

1 TBSP garlic

1 can chicken broth

water or more broth as needed

1 1/2-2 lbs large shrimp, peeled sand deveined

1 tin crab meat

3-4 sausages, par cooked and sliced

2-3 large tomatoes, diced

1 bag frozen okra, or 1 lb fresh okra, diced

salt to taste

1-2 tsp cayenne pepper, or to taste

2-3 tsp Tabasco sauce

1 cup flour

2-3 bay leaves

1-2 tsp Creole/Cajun seasoning

1 tsp oregano

1 tsp thyme

Par cook the sausage in a large pot with about 3 TBSP of oil. When the outsides of the sausages are browned all around, remove them and let cool a bit. Add the Holy Trinity of vegetables and garlic and cook at high heat for about 3-5 minutes.

Once the onions start to soften and just turn brown, add the tomatoes and okra, bring to a boil, then reduce the heat to a simmer and cook for an additional 3-5 minutes.

Add the stock, the seasonings and bay leaves. Once again, bring to a boil at high heat, cover then reduce to a simmer once more, and simmer for about 10 minutes stirring frequently.

Add the shrimp and sausage slices, cover and once again, simmer for about 10 minutes, stirring frequently.

Make the roux while the pot is simmering. This particular recipe called for a roux that was cooked to the color of a walnut. The roux is the oil and flour cooked at a high heat, stirring constantly until it get s to the color and consistency you want. Different colors of the roux will provide different flavors and different textures. The darker it gets, the nuttier the flavor. the consistency also changes as the color changes. Darker colors of roux are not as thick as lighter colors.

Once the roux gets to the right color and consistency, add it to the pot and mix together thoroughly.

I added the crab first though.

Once everything is mixed together, once again simmer for about 10 minutes, stirring frequetly.

Serve it in a large bowl over cooked rice, with some red beans and chopped parsley scattered on top. I chose white wine to go with the meal since it was primarily a seafood dish. Laissez le bontemps roulez. Bon appetite!

Have a great day and make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.

WOW!!!!!! “A Jeanne in the Kitchen” is getting recognized all over the world. I just got these notifications that I had to share with you. It is because of ALL OF YOU that all of this is possible. Thank you, thank you, thank you.

1. World Domination Award – “A Jeanne in the Kitchen” has been visited by people from 150 different countries. WHOOOOOO HOOOOO!!!!!

2. Palindrome Posts – My posts are almost always over 100+ words.

3. The Globetrotter Award – “A Jeanne in the Kitchen” has been visited by people from 50+ countries around the world.

And …… “A Jeanne in the Kitchen” has been going strong for 8+ years, and counting. Again WHOOOOOOOO HOOOOOOOOO and many, many thanks to all of you!!!!!!! None of this would have been possible without all of you and your support. You are all greatly appreciated. I think it is a team effort, and we make a great team! 🙂 🙂 🙂

Pork is one of the world’s most popular meats. It goes with everything. We had some leftover smoked pork and leftover Indian side dishes, so I knew those were going to be served for dinner. But the pork needed something else. It needed a good sauce; after all the sauce is what really makes the meal. I consulted with my good friend and alter ego “The Queen of Leftovers”, and we both decided on making a red curry sauce to go with the pork. It was a delicious decision. 🙂

The red curry sauce turned the dish from an Indian dish to a Thai dish. Still Southeast Asian, but different.

Red curry is a coconut milk-based dish originating from central Thailand. Its fiery character and vibrant color come from crushing dried red chilies, lemongrass, garlic, and shrimp paste. Evolving over centuries, it perfectly reflects the region’s rich history of international spice and cultural trade. The history of Thai curry is a fascinating study of cultural exchange across Southeast Asia. It is believed that as early as the 4th century, Indian traders and Buddhist missionaries brought aromatics like cumin, lemongrass, and shallots to the Kingdom of Siam. Before this, local indigenous pastes called nam prik were used as universal savory sauces.

Red curry, locally known as kaeng phet (meaning “spicy curry”), evolved significantly within the sophisticated royal households of the Ayutthaya period. While earlier Thai dishes were often broth-based, the integration of coconut milk—a staple ingredient in southern Thai and Malay cuisines—yielded the rich, creamy sauce recognized globally today.

Red Curry Sauce

This is a versatile sauce that will go well with chicken, pork, shrimp, or other seafood dishes. You can also serve it over vegetables and/or tofu or tempe too to make it a vegetarian dish.

1 can coconut milk

2 TBSP peanut butter or cashew butter

2 TBSP red curry paste

1 1/2 TSBP sambal sauce

2 TBSP lime juice

3 TBSP brown sugar

1 TBSP garlic

1/3 cup crushed peanuts or cashews, depending on what type of “butter” you choose

1/2 cup broth or water – I used ham stock since I was serving it over pork

green onions, sliced

more chopped nuts, for topping

lemon verbena, chiffonade, optional for topping

Combine all the ingredients except the coconut milk, nuts, green onions and lemon verbena. Whisk together well and set aside.

Heat the coconut milk up to a boil, then reduce the heat to a simmer and add the curry mixture. Mix everything together thoroughly.

Add the chopped nuts and mix together well. Add whatever meat or protein you are using after it is fully cooked, or just top it with the cooked sauce.

When everything is thoroughly heated, serve it next to your favorite side dishes. Top with the remaining chopped nuts, green onions and/or lemon verbena. I completed the meal with a glass or two of white wine on the side. Delicious! This dish isn’t particularly spicy, though you easily can spice it up by adding diced peppers, but a slightly sweeter white wine will cut the heat from the spices.

Traveling to exotic, far off places is always fun, but it is also fun to “travel” to these exotic lands in the comfort of your own kitchen too. Be adventurous, both in and out of the kitchen and have fun tasting what the world has to offer.

Have a great day and make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.

My Egrets are back for the season. I see them all over right now, and I love seeing them. I never get tired of seeing these beautiful, graceful birds. They can stay on my lakes as long as they want. They are always welcome.

Have a great day and make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.

Brunswick stew is an southern American classic, made with chicken, tomatoes, onions, peppers and beans. It has roots both in Brunswick, Georgia and Brunswick County in Virginia. Both are claiming to be the birth place of this delicious hearty stew. Each version has its own personality though. Virginia-style stew typically utilizes chicken (and occasionally rabbit) and leans toward a milder, thicker profile. Georgia-style versions frequently mix pork and beef, feature a slightly tangier sauce base, and are often seasoned with barbecue sauce. But it was really a stew that was enjoyed by the native Americans, long before the Europeans adapted it, and rabbit or other game meat was originally used instead of chicken.

Virginia historians trace the dish to 1828 in Brunswick County, Virginia. Legend states that a state legislator, Dr. Creed Haskins, went on a hunting trip where his camp cook, an African American man named “Uncle” Jimmy Matthews, simmered a pot of squirrel stew. The dish was supposedly a massive hit at an Andrew Jackson political rally, and its popularity grew from there. The Virginia General Assembly officially recognized this origin story in 1988.

Countering the Virginia timeline, the city of Brunswick, Georgia, claims the first pot of Brunswick stew was cooked locally in 1898. There is a 25-gallon cast-iron pot sitting on a monument in the town square in Brunswick, Georgia, that commemorates this 1898 date.

I made my own version of this delicious stew, using chicken. No squirrel or bear meat in my version; not this time at least. To the best of my knowledge, I’ve never eaten squirrel, though I have tried bear. 🙂

Brunswick Stew

This is a good hearty stew that is loaded with all kinds of vegetables and goodness. It will definitely warm you up from the inside out on those cold, chilly nights. I used chicken breasts, once again, using my delicious Costco rotisserie chicken. That is always a staple in our house. You can’t go wrong having a Costco rotisseries chicken or two on hand. 🙂

1 whole chicken cut into pieces – cooked or uncooked is fine.

1 can cannellini beans, drained and rinsed

1 onion, sliced thin

1/2 each green, yellow, orange and red bell pepper, diced medium

4-5 tomatoes, diced large

1 cup corn kernels

1 TBSP garlic

2 cups chicken broth

salt & pepper to taste

1 TBSP Worcestershire sauce

1 tsp Tabasco sauce

1 TBSP cornstarch

2-3 sprigs fresh thyme and/or oregano

fresh parsley,chopped for garnish

butter and/or olive oil for cooking

If you are cooking the chicken pieces, completely brown them in a hot skillet with butter and/or olive oil. If you are using a cooked chicken, skip this part.

Get a large skillet very hot. Add the butter and/or olive oil. Add the onions, corn, peppers and garlic and cook for about 3-5 minutes.

Add the chicken, tomatoes, chicken broth, beans, seasonings and herbs. Cover and bring to a boil, then reduce the heat to a simmer and continue to cook for about 15 minutes.

Mix the cornstarch with about 2 TBSP of the cooking liquid and add to the mix. Bring to a boil once again, then reduce the heat to a simmer, stirring frequently, for about 5 minutes or until the broth thickens.

Serve in a deep bowl, with the liquid, and top with chopped parsley and herbs. I served it with warmed potato bread on the side and red wine to complete the meal.

Delicious! It was hearty and full of flavor, and just what we needed for a cold, chilly night.

Have a great day and make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.

Every time I take my walks at nearby Metzger Farm, I always see blue/gray Herons way up high in their nests. Sometimes I even get lucky enough to see small babies in the nests too. I think the Herons are so beautiful and graceful. I just love my Herons.

She must have some babies she is feeding.

Have a great day and make everyday great. Life is short. Make the most out of everyday, live life to the fullest and enjoy the ride. ‘Til next time.

Once again, our weather is all over the place. Today it is cold and rainy, and it is supposed to rain all day. A couple days ago, we had temperatures in the high 80’s and low 90’s. What’s up with that????? These wacky weather patterns also make it challenging to plan for meals throughout the week too.

When we had our high temperatures just a few days ago, I welcomed the summer weather by making a delicious strawberry salad that would be perfect for warm summer days. We took it over to Jonathan & Priscilla’s where we enjoyed a delicious burger grilled by Jonathan and my strawberry salad. They complimented each other well and it was a perfect meal for summer.

Strawberry Salad

2-3 cups mixed baby greens

2 cups strawberries, sliced

1 cup candied pecans or almonds – I had some spiced candied almonds this time https://ajeanneinthekitchen.com/2026/02/04/smoky-spanish-almond-brittle/

1/4 cucumber, diced

1/4 cup green onions, sliced

1/4-1/3 cup feta or bleu cheese

Layer all the ingredients on top of a bed of mixed greens. Add the dressing right before serving. I kept the feta cheese separate since I am not a cheese eater. But if you like cheese, sprinkle it on top too.

Strawberry Vinaigrette

1 cup olive oil

1 cup strawberries, sliced

1/3 cup pure maple syrup

1/4 cup sherry vinegar

salt & fresh ground black pepper to taste – I used my lime infused salt

lemon verbena, optional

Add everything to a food processor or blender, and blend until it is smooth and creamy.

This salad is perfect for summer parties and picnics. Make it up and take it with you wherever you go. Once you are ready to serve it, top it with the strawberry vinaigrette and enjoy. And enjoy it you will too. It is so cool and refreshing and full of summer favorites.

Have a great day and make everyday great. Life is short. Live life to the fullest and make the most out of everyday. Enjoy the ride. ‘Til next time.