New Orleans Barbecue Shrimp

This New Orleans Barbecue Shrimp recipe is a flavorful and easy-to-make dish that highlights the bold, zesty flavors of Louisiana cuisine. Despite the name, this dish isn't cooked on a grill but rather baked in a rich, buttery, and tangy sauce.

Cooking Time: 20 minutes 

Serves: 6

INGREDIENTS

3 pound, Raw Large Shrimp, Shell On

1/4 cup, Unsalted butter, melted 

1/3 cup, Italian dressing

2 tablespoons, Worcestershire Sauce

2 tablespoons, BBQ Sauce

1 tablespoon, Lemon pepper

2 Bay leaves

4 Garlic cloves

2 Lemons, sliced

DIRECTIONS

Heat oven to 400°F.

Combine sauce ingredients in a large bowl; add shrimp and toss to coat.

Place sauce and shrimp in a large pan (Porcelain Baking Dish)

Bake 15 minutes or until shrimp turn pink and form the letter "C", stir occasionally during cooking.

Remove from oven and serve shrimp on a large platter with lemon slices and French bread if desired. 

COMMENTS

Key Features of the Dish:

Juicy, Shell-On Shrimp: Cooking with the shell enhances the flavor and keeps the shrimp tender and succulent.

Savory, Tangy Sauce: A combination of butter, Italian dressing, Worcestershire sauce, BBQ sauce, and lemon pepper creates a rich, slightly smoky, and zesty coating.

Garlic and Bay Leaves: These ingredients add depth to the sauce, infusing it with a classic Cajun aroma.

Lemon Slices: Provide brightness and balance to the dish.

Quick & Easy Preparation: Bakes in just 15 minutes at 400°F, making it perfect for a weeknight meal or a casual gathering.

Serving Suggestions:

Serve the shrimp straight from the baking dish or on a platter, garnished with lemon slices.

Accompany with crusty French bread to soak up the delicious sauce.

Pair with classic Southern sides like cornbread, coleslaw, or a simple green salad for a complete meal.

This dish is a true New Orleans-style treat—buttery, tangy, and packed with bold flavors. Perfect for seafood lovers and those looking to bring a taste of Louisiana to their kitchen!

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

OVEN STEW ITALIANO

OVEN STEW ITALIANO

• 1 1/2 to 2 lbs. lean stewing beef
• 1/4 cup flour
• 2 tbls. cooking oil
• 8 carrots, sliced or diced
• 5 potatoes, pared and diced
• 1 pkg. onion soup mix
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 2 ( 6 oz. ) cans tomato paste
• 4 cups water

Coat beef with flour, toss with oil in a 3 qt casserole.  Bake uncovered at 400 degrees for 30 minutes.  Stir once.  Combine remaining ingredients, add to meat and mix well.  Cover them bake for 2 hrs. or until meat is tender.  The 2 hr. baking time is at 375 degrees.  Serves 5 or 6

Here is a beautiful Dutch Oven to cook your Oven Stew Italiano.

Oven Baked Pork Chops with Tangy Onion Sauce

Oven-Baked Pork Chops with Tangy Onion Sauce

4 to 6 bone-in or boneless pork chops (about 1-inch thick)

1 cup sliced onions

1 cup ketchup

1 cup water

1 tablespoon Worcestershire sauce

½ cup brown sugar

1 teaspoon dry mustard

½ cup vinegar (apple cider or white vinegar)

Salt and black pepper to taste

1 tablespoon oil (for searing, optional

Instructions:

Preheat Oven: Set your oven to 350°F (175°C).

Season Pork Chops: Lightly season the pork chops with salt and black pepper.

Sear Pork Chops (Optional): In a large oven-safe skillet, heat 1 tablespoon of oil over medium-high heat. Sear the pork chops for 2 minutes per side until browned. Remove from the skillet and set aside.

Prepare Sauce: In the same skillet (or a mixing bowl if using a baking dish), combine sliced onions, ketchup, water, Worcestershire sauce, brown sugar, dry mustard, and vinegar. Stir well to mix.

Assemble & Bake: If using an oven-safe skillet, place the seared pork chops back into the pan, submerging them in the sauce. If using a baking dish, pour half of the sauce into the dish, lay the pork chops on top, and pour the remaining sauce over them.

Bake: Cover with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, allowing the sauce to thicken and caramelize.

Serve: Let the pork chops rest for a few minutes before serving. Serve with mashed potatoes, rice, or buttered noodles to soak up the delicious sauce.

Slow-Cooked Pork Boston Butt Roast with Sauerkraut

Slow-Cooked Pork Boston Butt Roast with Sauerkraut

Ingredients:

4-5 lbs pork Boston butt roast (bone-in or boneless)

2 lbs sauerkraut (drained, but keep 1 cup of the juice)

1 large onion, sliced

3 garlic cloves, minced

2 apples (Granny Smith or Honeycrisp), cored and sliced

1 tsp caraway seeds (optional)

1 tbsp brown sugar (optional, for a touch of sweetness)

1 cup chicken broth or beer (for extra flavor)

1 tbsp olive oil

Salt and black pepper to taste

1 tsp paprika

1 tsp dried thyme

1 tsp mustard (Dijon or whole grain)

Instructions:

Prepare the Pork:

Pat the Boston butt roast dry with paper towels.

Season generously with salt, pepper, paprika, and thyme.

Sear the Roast:

Heat olive oil in a large skillet over medium-high heat.

Sear the pork on all sides until browned (about 4-5 minutes per side).

Transfer the roast to a slow cooker or Dutch oven.

Layer the Ingredients:

In the same skillet, sauté the onion and garlic until softened.

Add the onion mixture to the slow cooker/Dutch oven.

Add the sauerkraut, sliced apples, caraway seeds, and brown sugar (if using).

Pour in the chicken broth or beer and the reserved sauerkraut juice.

Cook:

Slow Cooker: Cook on low for 8-10 hours or high for 4-5 hours.

Dutch Oven: Cover and cook in a 300°F (150°C) oven for 4-5 hours.

Serve:

Shred the pork with two forks and mix it with the sauerkraut.

Serve with mashed potatoes or crusty bread.

Enjoy your hearty, flavorful pork and sauerkraut!

BIG MAC SAUCE

BIG MAC SAUCE

1 1/2 cups Miracle whip

2/3 Hellmann's mayonnaise

2 tsp. seasoned salt

1/2 cup Heinz chili sauce

1/3 cup sweet relish

Mix together and keep refrigerated.  Makes 3 cups.

Hoover Stew

A budget-friendly pasta stew made with canned ingredients and hot dogs.

Here’s a classic Hoover Stew recipe, a Depression-era meal that was affordable, filling, and easy to make with whatever ingredients were on hand.

2 cups elbow macaroni (or any small pasta)

4 hot dogs, sliced into rounds

1 can (15 oz) diced tomatoes (with juice)

1 can (14.5 oz) mixed vegetables (drained)

1 can (15 oz) tomato sauce

2 cups water or broth

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder (optional)

 

Cook the macaroni according to package directions, then drain and set aside.

In a large pot, add the sliced hot dogs and cook over medium heat for a few minutes until lightly browned.

Add the diced tomatoes, mixed vegetables, tomato sauce, and water/broth to the pot. Stir to combine.

Season with salt, pepper, and garlic powder if using.

Simmer for 10-15 minutes, stirring occasionally.

Add the cooked pasta and stir everything together. Simmer for another 5 minutes to let the flavors meld.

Serve warm and enjoy!

This meal was commonly served in soup kitchens and households trying to stretch their food supply.

Poor Man’s Meal

A hearty potato and hot dog skillet meal

Here’s a classic Depression-Era "Poor Man’s Meal" recipe. It was popular during the Great Depression because it used inexpensive ingredients while still being filling and flavorful.

4 medium potatoes, peeled and diced

4 hot dogs, sliced into rounds

1 small onion, chopped

2 tbsp vegetable oil or bacon drippings

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder (optional)

Ketchup (for serving, optional

Instructions:

Heat the oil or bacon drippings in a large skillet over medium heat.

Add the chopped onions and cook until softened, about 3 minutes.

Add the diced potatoes, season with salt, pepper, and garlic powder. Stir to coat.

Cook the potatoes for 10-15 minutes, stirring occasionally, until they start to brown.

Add the sliced hot dogs and continue cooking for another 5-7 minutes, until the hot dogs are browned and the potatoes are tender.

Serve hot, optionally with ketchup or a side of bread.

This meal was common among families who had to stretch their groceries as far as possible. It’s simple, filling, and brings a taste of nostalgia! Would you like another Depression-era recipe, perhaps a dessert or bread?