Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Entries from April 2009

Creamy White Chili

April 27th, 2009 · 9 Comments

The Great Northern Beans are a great addition and add body along with the chicken. I would venture a guess that white kidney beans or cannelloni beans would be really good too. The sour cream andbechamel sauce incorporated at the end offer a hint of coolness that is reminiscent of the texture and flavor profile similarly found in aStroganoff.

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Tags: Entrees · Recipes · Soups

Happy Earth Day – Can You Sustain It?

April 22nd, 2009 · 11 Comments

No doubt for those who reside in North America you know it is Earth Day, celebrated April 22, it is a day designed to inspire awareness and appreciation for the Earth’s environment. It is held annually during both spring in the northern hemisphere and  autumn in the southern hemisphere. It was founded by U.S. Senator […]

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Tags: Sustainability

Good Friday Seafood Fun and Crabmeat Stuffing too!

April 15th, 2009 · 1 Comment

A few mental notes for the next visit to Earp’s – they do sell frozen crawfish tail meat imported from China, so that will only do in an absolute pinch. But they also have frog legs, scallops and just about any fish. Grouper, salmon, catfish, haddock,Pollock, trout, red snapper, and flounder were also available on our visit.

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Tags: Appetizers · Cajun · Creole · Entrees · Food · Ingredients · Recipes · Seafood