Louisiana Crawfish Boil for our 5 year anniversary 🥰 #crawfish #crawfishboil #louisiana #337 #foodie #cajun

Brown Sugar Cinnamon Poptart! 🤎

King Crab Boil + HUGE giveaway! ♥️  #PepsiPartner   @Pepsi is giving Louisiana locals a chance to win big with their Sip Easy in the Big Easy Giveaway, and I’ve got FOUR PEPSI Celebration Kits up for grabs!   Each kit is packed with everything you need for the ultimate feast or tailgate. Winners will be announced on 3/7—here’s how to enter!   HOW TO ENTER: ✔️ Follow me and @Pepsi ✔️ Comment which kit you want to win – PEPSI Tailgate or PEPSI Feast   🔥 PEPSI® Tailgate Kit: • Cooler • Grill • Tumbler • Snack helmet • Recipe book • $50 gift card   🦀 PEPSI® Feast Kit: • Boil pot • Boil stirrer • Apron • 50 bibs • Recipe book • $100 gift card   #FoodDeservesPepsi #PepsiSipEasyInTheBigEasy    NO PURCHASE OR PAYMENT NECESSARY. INTERNET ACCESS REQUIRED. DATA RATES MAY APPLY IF ENTERING VIA A MOBILE DEVICE. MULTIPLE ENTRY DEADLINES APPLY.

French Onion Chicken 🧅 Ingredients: • 4 chicken breasts or thighs • 1 tsp garlic salt • ½ tsp black pepper • 2 tbsp olive oil • 1 tbsp beef tallow (or butter) • 2 large onions, sliced • 1 tbsp Brits’ Cookin’ Garlic & Herb seasoning • 1 tbsp balsamic vinegar • 2 cloves garlic, minced • 2 tbsp flour • 2 cups beef broth • 1 tbsp Worcestershire sauce • Salt & pepper to taste • 1 cup shredded Gruyère (or mozzarella) • 1 tbsp parsley, chopped Instructions: 1. Season chicken with garlic salt and black pepper, then brown on both sides. Remove and set aside. 2. In the same skillet, melt tallow (or butter) and cook onions with Brits’ Cookin’ Garlic & Herb seasoning until caramelized. Add balsamic vinegar and cook for another minute. 3. Stir in garlic and flour, cooking for 1–2 minutes. Slowly pour in broth and Worcestershire sauce, then season with salt and pepper. 4. Nestle chicken back in and simmer until the gravy thickens. 5. Top with cheese and bake at 400°F for 5 minutes. Garnish with parsley and serve with mashed potatoes and broccoli. #easyrecipes #onepot #frenchonionsoup #foodtok #onepotmeals #easydinner #creatorsearchinsights #foodie #whattocook #cooking #recipe #fyp #chickenrecipes #comfortfood #easydinner

Mardi Gras Crack🟣🟢🟡 Ingredients: • 1 sleeve saltine crackers (about 35-40 crackers) • 1 cup (2 sticks) unsalted butter • 1 cup dark brown sugar • Pinch of salt • 1 teaspoon vanilla extract • 12 oz white almond bark • Purple, green, and gold sprinkles or edible glitter Instructions: 1. Prep the Pan – Line a baking sheet with foil or parchment paper and arrange the saltine crackers in a single layer. 2. Make the Toffee – In a saucepan over medium heat, melt the butter, brown sugar, and salt. Bring to a boil and let it bubble for exactly 3 minutes. 3. Add Vanilla & Bake – Remove from heat, stir in vanilla, and immediately pour over the crackers. Spread evenly, then bake at 400°F for 4-5 minutes until bubbly. 4. Melt the Almond Bark – Microwave the almond bark in 30-second intervals until smooth. Pour over the toffee layer and spread evenly. 5. Decorate – Use a knife or toothpick to swirl patterns into the chocolate if desired. When almost set, sprinkle with purple, green, and gold glitter or sprinkles. 6. Cool & Break – Let cool completely, then break into pieces and enjoy!

I love the spinach and feta meatballs from Sam’s, so I had to recreate them at home—y’all, these turned out so good! Served them over rice with tzatziki, and it was chef’s kiss! Ingredients: • 1 lb ground chicken • ¼ cup breadcrumbs • 1 tbsp Kinder’s Greek seasoning (or sub with the following:) • ½ tsp dried oregano • ½ tsp salt • ¼ tsp black pepper • ¼ tsp garlic powder • ¼ tsp onion powder • 6 oz frozen chopped spinach, thawed and well-strained • ½ cup crumbled feta • 1 tbsp fresh parsley, chopped • ¼ cup diced onion • 1 tbsp minced garlic • 1 egg Instructions: 1. Preheat oven to 400°F and line a baking sheet with parchment paper. 2. In a bowl, mix ground chicken, breadcrumbs, seasonings, spinach, feta, parsley, onion, garlic, and egg until well combined. 3. Form into meatballs and place them on the prepared baking sheet. 4. Bake for 20 minutes or until cooked through. 5. Serve over rice with cucumbers, tomatoes, red onion, tzatziki sauce, and a sprinkle of fresh dill!! #easyrecipes #yum #mealprep #chickenrecipes #viralfood

How to cook rice!! 🍚 🌾 Forget the measuring cup—you don’t need it. Grab a pot with a lid (a 2-quart one works great). 1. Add rice to the pot, about ¼ of the way full. 2. Rinse it a few times until the water runs almost clear. 3. Flatten the rice, then use your fingertip to measure the water—when it reaches your first knuckle, you’re good. 4. Set the pot on medium heat, add a teaspoon of salt and two tablespoons of butter. 5. Once it starts boiling, lower the heat, cover it, and don’t lift the lid. 6. Let it cook for 15 minutes, then fluff and serve. Works every time with medium or long-grain rice!

Garlic Parm Chicken Skewers!! Ingredients: • 3 chicken breasts, cut into bite-sized pieces • Drizzle of olive oil • 1 tbsp Montreal chicken seasoning • ¼ cup grated parmesan • 1 tbsp garlic powder • 1 tsp paprika • ½ tbsp BritsCookin Cajun seasoning • 1/4 cup mayo (optional, for juicier chicken) Garlic Butter: • 8 tbsp salted butter, melted • 2 tbsp fresh parsley, chopped • 2 cloves garlic, minced • 2 tbsp grated parmesan • 1 tsp black pepper • 1 tsp garlic salt Instructions: 1. In a bowl, toss the chicken with olive oil, Montreal chicken seasoning, grated parmesan, garlic powder, paprika, and Brits Cookin Cajun seasoning. If using, mix in the mayo for extra juiciness. 2. Thread the seasoned chicken pieces onto skewers. 3. Air fry at 400°F for 10 minutes. 4. While the chicken is cooking, mix the garlic butter ingredients together. 5. After 10 minutes, baste the chicken with garlic butter, flip the skewers, and cook for another 10 minutes. 6. Once done, brush on more garlic butter, sprinkle with shredded parmesan, and serve.

Crawfish Monica! 🦞 Ingredients: • 1 yellow bell pepper, chopped • 1 small onion, chopped • 1/4 cup green onion tops, sliced • 1 stick (8 tbsp) butter • 1 tbsp BritsCookin’ Cajun Seasoning (or to taste) • 3 cloves garlic, minced • 1/2 cup white wine (Santa Margarita Pinot Grigio recommended) • 2 cups half-and-half • 1 tbsp Better Than Bouillon Lobster Base • 1 lb Louisiana crawfish tails (or shrimp) • 1 tsp BritsCookin’ Garlic & Herb Seasoning • 1 lb rotini pasta, cooked • 1 cup freshly grated Parmesan cheese • 1/4 cup chopped fresh parsley • Hot French bread, for serving Instructions: 1. Chop the yellow bell pepper, onion, and green onion tops. 2. Melt butter in a large skillet over medium heat. Add the veggies and sauté until tender. 3. Season with BritsCookin’ Cajun Seasoning, then add the minced garlic. Cook until fragrant. 4. Pour in the white wine and let it reduce slightly. 5. Stir in the half-and-half and lobster base, mixing well. 6. Add the crawfish tails and season again with BritsCookin’ Garlic & Herb Seasoning and more Cajun seasoning to taste. 7. Bring to a boil, then reduce to a simmer. Add the cooked rotini pasta and stir to coat. 8. Mix in the Parmesan cheese, parsley, and extra green onions for garnish. 9. Serve hot with fresh French bread.

Cajun Cracklins’

Chicken Fried Rice! Marinated Chicken: • 1 1/2 lbs chicken tenders, cut into bite-sized pieces • 1/4 cup teriyaki marinade • 2 tsp minced garlic • 2 tsp minced ginger • 1 tsp gochujang (optional) • Black pepper to taste Fried Rice: • 2 tbsp olive oil(for cooking chicken) • 1 cup peas and carrots (frozen or fresh) • 1 small onion, diced • 6 eggs, scrambled (adjust to preference) • 2 tbsp butter (for rice, garlic butter if you have it!) • 3 cups cooked rice (preferably day-old) • 2-3 tbsp soy sauce (adjust to taste) • 1 tsp black pepper • 1 tsp chicken bouillon powder • 1/2 tsp sesame oil Instructions: 1. Marinate the chicken: Combine chicken, teriyaki marinade, garlic, ginger, gochujang, and black pepper. Marinate for at least 30 minutes, or overnight for more flavor. 2. Cook the chicken: Heat 2 tbsp olive oil in a hot wok or large pan. Add marinated chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside. 3. Cook the veggies: Add peas, carrots, and diced onion to the wok. Sauté until onions are soft. 4. Scramble the eggs: Push veggies to one side and add eggs. Scramble until cooked through. 5. Add rice and seasoning: Make a well in the center, add 2 tbsp butter, then stir in rice, soy sauce, black pepper, chicken bouillon, and sesame oil. Mix everything together. 6. Finish and serve: Add the cooked chicken back in, toss everything until heated through, and serve hot!

Seafood boil dip- It’s the best time of the year!!🦞 Do you dip your crawfish?

Cajun Chicken Spaghetti Ingredients: • 3 lbs boneless, skinless chicken thighs • 1 tbsp Britscookin Cajun seasoning (to season chicken) • 1 tbsp Britscookin Garlic & Herb seasoning (to season chicken) • 2 tbsp oil (for browning) • 1 onion, diced • 1 bell pepper, diced • 2 tbsp minced garlic • 8 oz tasso, chopped (or smoked sausage, optional) • 3 tbsp tomato paste • 2 (14.5 oz) cans fire-roasted tomatoes • 16 oz tomato sauce • 2 cups water • 2 tbsp white sugar • 1 tsp chicken bouillon powder • 1 tsp cayenne pepper • 1 tbsp Cajun seasoning • 1 tsp black pepper, salt to taste • 1 lb spaghetti, cooked Instructions: 1️⃣ Season & brown the chicken – Season the chicken thighs with Cajun and garlic & herb seasoning. Heat oil in a large pot and brown the chicken on both sides. Remove and set aside. 2️⃣ Sauté the veggies – In the same pot, add the diced onion and bell pepper, cooking until soft. Stir in the minced garlic and cook until fragrant. 3️⃣ Add tasso & sauce – Stir in taso (or smoked sausage) and let it cook for a couple of minutes. Add tomato paste, fire-roasted tomatoes, and tomato sauce, mixing well. 4️⃣ Simmer the sauce – Pour in 2 cups of water and return the browned chicken to the pot. Season with sugar, bouillon, cayenne, Cajun seasoning, and black pepper. Stir and let it simmer low and slow until the chicken is falling apart and the sauce is thickened (add water as needed). 5️⃣ Cook spaghetti & serve – Boil spaghetti according to package instructions. Serve the shredded Cajun chicken sauce over the hot spaghetti.

Cheesy Hawaiian Roll Garlic Bread 🧄 • 1 pack King’s Hawaiian rolls • 1 stick butter, melted • 2 cloves garlic, minced • 1 tsp fresh parsley, chopped • 1 tsp Britscookin Garlic & Herb seasoning • 2 tbsp grated Parmesan • 1-2 cups shredded mozzarella 1️⃣ Cut two slits in each roll, careful not to cut through. 2️⃣ Mix butter, garlic, parsley, seasoning, and Parmesan. 3️⃣ Stuff rolls with mozzarella, then brush with garlic butter. 4️⃣ Bake at 400°F for 12 min. **Use the leftover garlic butter for eggs, fried rice, steak anything really— and thank me later!

Tres Leches Strawberry Cake! 💕🍓 Ingredients: For the Cake: • 1 box strawberry cake mix • 1/3 cup oil • 1 cup milk • 3 eggs For the Tres Leches Mixture: • 1 can evaporated milk (12 oz) • 1 can sweetened condensed milk (14 oz) • 1/3 cup heavy whipping cream • 2 tsp vanilla extract For the Topping: • 2 cups homemade whipped cream (recipe below) or Cool Whip • 1 cup fresh strawberries, sliced (optional: cut into heart shapes) Instructions: 1️⃣ In a bowl, mix the strawberry cake mix, oil, milk, and eggs until smooth. Pour into a greased 9x13 baking dish and bake as directed on the box. Let it cool for 30 minutes. 2️⃣ In a bowl, whisk together the evaporated milk, sweetened condensed milk, heavy whipping cream, and vanilla extract. Keep in the fridge while waiting for the cake to cool. 3️⃣ Trim the edges off the cake and poke several holes all over with a fork. Slowly pour the milk mixture over the cake, letting it absorb. Cover and refrigerate overnight for best results. 4️⃣ Spread whipped cream evenly over the cake and top with fresh strawberries. Slice and enjoy! **Homemade Whipped Cream Ingredients: • 1 cup cold heavy whipping cream • 2 tbsp powdered sugar • 1 tsp vanilla extract Instructions: 1️⃣ Chill your mixing bowl and beaters for 10–15 minutes. 2️⃣ Beat the heavy whipping cream on medium-high speed until it thickens. 3️⃣ Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form