Herbed Brown Rice Stuffed Tomatoes

This dish is similar to the beloved stuffed bell pepper. I love pairing a fresh, sweet tomato with this herbed brown rice mixture! Using tomatoes means faster cooking time because there’s no need to bake them in the oven, unlike peppers. You can also make this vegan by omitting the cheese or using non-dairy cheese… Continue reading Herbed Brown Rice Stuffed Tomatoes

Banana and Coconut Pudding Parfait

This is a quick snack or dessert that everyone will love! If you want to make this recipe a little healthier, try substituting the coconut pudding for coconut yogurt. If you prepare these parfaits in a mason jar, you could even make them ahead of time and store them in the refrigerator until you’re ready… Continue reading Banana and Coconut Pudding Parfait

Pepper and Herb Frittata

I love making frittatas for breakfast because they’re fast and easy. I usually add produce from my garden, which is how I invented this one. If you want meat in your frittata, try adding sausage crumbles, rendered bacon, or chopped ham. Have fun creating different combinations using ingredients you already have in your kitchen!


Pastalaya is like Jambalaya—Andouille sausage, chicken, the kick of Cajun seasoning—with a hearty pasta twist. Pastalaya is made with pasta instead of rice! This dish is easy to make and easy on a budget. It’s a filling dish to serve for large gatherings and celebrations. Pastalaya is a super easy crowd pleaser that is good… Continue reading Pastalaya

Creole Pasta Primavera

Primavera means “spring” in Italian and Spanish. Therefore, this dish is a celebration of spring vegetables. Chef Eliana invented Creole Pasta Primavera as a way to combine the classic Italian dish with her Louisiana roots. Sofrito is a mixture of onion, celery, and garlic that forms the base of many Italian dishes. Other cuisines use… Continue reading Creole Pasta Primavera