This easy étouffée (crawfish or shrimp) recipe is flavorful and comes together in the time it takes to make your rice. Great weeknight recipe that makes leftovers perfect for another dinner. Ingredients: 2 sticks unsalted butter1 cup flour2 large chopped Vidalia Onions2 cups chopped celery1 chopped green bell pepper2 lbs. peeled and deveined crawfish or shrimp4 Bay Leaves1 Quart Chicken Stock2 teaspoons salt1/2 teaspoon cayenne pepper1/4 cup fresh parsley leaves or 2 Tablespoons dried parsley1 bunch chopped green onionscooked white rice (make 2 cups) or cauliflower rice Étouffée (Shrimp or Crawfish) Instructions: Begin making your rice.Melt butter slowly in large

I’m heavily invested in developing my favorite Sequin Saturday jacket. I am learning that fabric doesn’t necessarily translate into the work of art I have envisioned in my head. So far, I’m about $150 dollars and twenty hours of time into figuring this out. My goal is to launch the Sequin Saturday Dusters and Jackets by September. What pattern will work the best with sequins, what type of sequins are the best to work with me? Seam allowances…long term wear… and ultimately customer demand for my Sequin Saturday jacket. I have a huge investment in this jacket. I hope what

Tuscan Chicken Ingredients: 2 lbs boneless chicken breast tenders (chicken breast sliced into chicken tenders) 3 T Olive oil 1/2 tsp salt, 1/4 tsp pepper 1 Tablespoon chopped garlic 3/4 cup chicken broth 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese 3/4 cup sun dried tomatoes 2 Tsp Italian Seasoning 1 1/2 cups chopped spinach Roasted Cauliflower Head, Riced Cauliflower or Pasta of your choice Tuscan Chicken Instructions If making cauliflower, preheat oven to 425 convection roast. In mixing bowl combine head of cauliflower with 1/4 cup olive oil, 1 tsp salt, 1/2 tsp black pepper. Spread on cookie

Shrimp and Feta With Tomato, Sun Dried Tomato and Artichoke Sauce Ingredients: 2 lbs cherry or grape tomatoes or 2 pints 1 can drained artichoke hearts 1 cup sun dried tomatoes 1 head of garlic, cloves peeled and crushed 1 tsp black pepper 1 tsp red pepper flake 2 tsp sea salt 1 tsp basil 1 tsp oregano 7 oz. block of Feta Cheese 1/2 cup olive oil, divided 2 TBSP Cajun Seasoning (I use Emeril’s Essence) 8 oz. shrimp per person (1 to 2 lbs) Roasted Cauliflower Head, Riced Cauliflower or Pasta of your choice Shrimp and Feta With

The story behind the creation of the cornerstone piece of my collection is one rooted in Virginia, where I was raised and attended college. This is the story about how I created The Jen Dress in the Connells Silk Caftan. It all started with the desire to create the perfect silk caftan. I was going to a concert with some friends from my hometown. I wasn’t in the mood to wear a pair of white jeans and a tank with sandals, which had become the standard uniform for Atlanta. While at my fabric Mecca, I found a really cool blue