I make it the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. I first went to New Orleans sometime in the early 1990s, attending the National Education Association Representative Assembly, representing my local teacher’s association. Of course, I was captivated by the food, and I tried many things that I’d never eaten before.
I went back to New Orleans several more times for meetings, and one dish I always sampled whenever I saw it on the menu was Red Beans and Rice, which I came to realize was one of those dishes that every Louisiana cook makes just a little differently.
I already shared some Low-Carb Menus for Valentine’s Day, but if you didn’t pick one yet I think this pot roast would be a hit with Valentines who love mushrooms.
Then when we tried the recipe Jake and I kicked it up a little, adding oregano, some canned tomatoes, a bit of Green Tabasco Sauce and extra green olives. We ate this with a generous shake of green Tobasco, and it made a satisfying meatless dish that we loved from the very first bite.
I have high standards about what recipes actually end up making an appearance on Kalyn’s Kitchen, so if you see a recipe here you know I really enjoyed the dish. And then in that growing collection of recipes I enjoyed, occasionally something pops up that’s a complete wow! These Low-Carb Fish Taco Cabbage Bowls were so delicious that when my nephew Jake and I tested the recipe, we both kept saying over and over how good they were.
The Low-Carb Fish Taco Cabbage Bowls are definitely an offspring of the Sriracha Beef Cabbage Bowls I made last year, also a wow for me. Obviously I love cabbage, so if you’re not a cabbage fan this may not be for you. However, if you like fish tacos with slaw and spicy mayo dressing give this a try and I bet you’ll love it just like I did for a quick and healthy dinner!
There have been a lot of different Grab-and-Go Egg Muffins on the menu since I first made a recipe like this clear back in 2006, but these Green Chile and Cheese Egg Muffins are a version I make over and over again.
Partly it’s because I just love green chiles and cheese, but another reason these are such a repeater at my house is that even when my fridge or veggie crisper is a bit bare, I nearly always have the canned green chiles, grated cheese, and eggs to make these. (And we’ve been talking about Five Ingredients or Less Recipes lately, and this is another favorite that fits in that category.)