Happy Birthday Mom ! - Mom's Favorite Recipes

Mom turnes 85 years young today.

And I owe it all to her, at least where I get my cooking chops (and any good sense I have.) Just check out our cooking videos below to see what I mean.

She grew up in Texas on the Gulf Coast, in a small shrimping town called Port O'Connor. There, I learned to love seafood.

Her father was a shrimp boat captain. So, while we couldn't afford steak, we had all the fresh caught seafood Big Daddy would skim off the top of the catch. Shrimp season was short, but crab and oyster season soon followed.

Big Daddy & Big Mama

Mom had movie star looks (like a young Elizabeth Taylor) and smarts, and a scholarship to college if she wanted it, but had no extra help from her parents.

So after high school graduation, she was soon married and I arrived on the scene, followed by my brother and sister.

Billy, Berry and Brenda

My Dad was in the military so we moved around. Mom and us kids eventually settled back in Port O'Connor, after a divorce. Dad was quite a character and the life of the party, but he was also a little too profligate in the alcohol consumption department.

Billy Doyle Robinson

Mom went back to work as a waitress, so I learned how to literally pinch pennies when she poured handfuls of customer tips on the kitchen table for us kids to separate and count.

Mom got back on her feet and found love again with this shuffleboard-playing fellow below, Ken.

Click on any photo to see larger.

After a couple years, Mom remarried and a final sister, Denise, was born (catch up with my youngest sister Denise's Eggplant Recipe, video here.)

Denise & Radish

We moved to neighboring Louisiana the year I enrolled in Junior High School. There she picked up a whole other way of cooking, Cajun-style.

My high school daze were spent in Gonzales, Louisiana, the self-professed Jambalaya Capital of the World. So you know this town is serious about chow. Click here to see a culinary video tour of some local Cajun cuisine at the weekend Flea Market, including: Crawfish Pie, Boudin Balls and, of course, Jambalaya.

And here's our first video we made together in my Los Angeles kitchen - and my late wife, Amy, even makes an appearance at the very end of the video. You'll get a kick out of Mom rockin' the cast iron kettle. I make her Cajun Jambalaya more than any other recipe - it's simply delicious.



Here is a link to her Jambalaya recipe with text and yummy photos.

Mom was always popular with my high school buddies...especially during lunch or dinner time. She brought her Tex-Mex Enchiladas to Cajun Country, and my Louisiana friend Marvin ate them up!

Me, Marvin & Dennis

During my last visit to Louisiana, I had him over when I filmed Mom making Tex-Mex Enchilidas. Marvin liked the Enchiladas so much, he had a flashback to our high school daze.

Make sure to watch my wacky recipe video to the end, that's when our flashback hijinx really get to smoking (wink, nudge.)



Mom takes a star turn with her next video recipe, her popular Chicken and Sausage Gumbo.

It's a traditional Southern dish and its cheap, too. Just chicken, sausage and the Cajun veggie trinity of bell pepper, celery and onion. What gives Gumbo it's unique taste is a dark brown roux, which is flour cooked in oil until chocolate brown.

Just check out the video below - Mom will take you through the steps. And, as an added bonus, my oldest sister Brenda makes a nagging appearance a few minutes in.



Click here to read all about making Mom's homemade Gumbo, from roux to rice!

My Mom's Cajun Potato Salad is the perfect side to her Gumbo and Jambalaya. When she visited me in Los Angeles I got her to do it on camera. I couldn't help but give her a hard time about the recipe. I called it Cajun Mashed Potatoes and she called it Cajun Potato Salad - well, I guess you'll have to watch the video below to see who wins that argument!

I satiate my sweet tooth during visits with Mom. And the best of her pastry delights are Mini-Pecan Pies. If I couldn't make it for the Christmas holiday, then she would send a shoe-boxed size package with a dozen of these tasty pies.

In the video below, Mom attracts a kitchen-full of hungry relatives when these pies come hot out of the oven. And it's a miracle they were done right, because this Chef de Shutterbug was shoving a camera in her face (and a hot oven) during the whole procedure. We butted heads a few times, but fortunately, it all turned out fine.

I even came up with a way to dodge the high prices for pecans - so check out the video below to learn my budget secrets.

And click here to see Mom's Mini-Pecan Pies recipe with text and tasty photos.

Mom has lived half her life in Gonzales, Louisiana. My last vacation visit there fell on Christmas, and she pulled out all the stops with a huge holiday spread, that included Pumpkin Pie. I got her on video making it, and it turned out perfect, as you will see below.

The recipe is a traditional one made with simple ingredients. The pumpkin came from a can, but the crust was handmade with wheat flour.



All the easy-to-follow steps are written out here, and with delish photos, too.

Now, Mom is no angel -- hey, who is? Recently my brother from another daddy, the Swamp Chef, with his Spanish moss and all.

When I asked Mom: "Who's the Swamp Chef's daddy?" Her reply was: "That's a very good question!" I guess Mom will spill the beans one day, until then, check out the video below for a dessert good enough to cajole the Swamp Chef out of the bayou!

Cherry Pie - Recipe Video

In Louisiana there are fast food drive-thru's serving slushy Daiquiris. I don't know how the heck they get away with it. Every time I go back to visit my Mom and Sis, I am reminded about this quirky Cajun roadside icy, thirst quenching, to-go cup.

Now, there are rules to this. Louisiana has an open container liquor law. So, when you get your Daiquiri, as both Mom and Sis reminded me several times: "Do not put the straw in!" That is a DUI violation if you are stopped. However parched you are, resist plunging the straw through the drink top -- until you get home. Fortunately, Mom's house was less than 5 minutes away.

Check out my last video below, and ride along with my sister Brenda and Mom for a cool beverage on a hot Louisiana summer day.

Happy Birthday Mom -- I love you !

Black Pepper Chicken - Panda Express Recipe

This is the kind of cheap$kate recipe I excel at. All the ingredients are affordable for any budget. I ripped off this stir-fry recipe from Panda Express and undercut them in price, too. For the price of one order, you get about 2 to 4 servings from my recipe (depending on how cheap chicken is in your neck of the woods.)

Just to let you know, I like Panda Express and am grateful they have tasty stir-frys at a reasonable price. Not everyone has one in their town or city, so this tasty recipe is especially for you.

My Black Pepper Chicken recipe is made with cheap dark chicken meat and the veggies are priced the lowest in any grocery produce section.

I use half a bunch of celery, and I can get a whole bunch of crunchy celery for a dollar or less.

And onions are so cheap that I used the most expensive type, red onion, which costs way less than a dollar per pound at my local Latin grocery store. It's okay to substitute with budget yellow or white onion.

Click on any photo to see larger.

I also use coarse ground black pepper that I get from my local 99c only Store and Dollar Tree. They also sell whole peppercorns, that can be crushed, so you get bites loaded with spicy pepper. Of course, you can use regular ground pepper. Use as much or as little as you can handle.

The stir-fry ingredients amounts can be adjusted. You like a lot of crunchy veggies? Then add an extra stalk or two of celery. I always have extra celery in the bottom of my refrigerator, so this recipe is perfect for using it all up. And notice how I slice the celery at a diagonal, so the pieces are larger.

This recipe makes three to four servings. If you want more protein then add another chicken thigh or leg. This recipe is so cheap that you can use breast meat.

I was feeling lazy, so I purchased boneless and skinless leg quarters at my local Latin market. for 88 cents per pound (I've noticed you have to sometimes remove a small white hard cartilage piece in the middle of a mechanically separated leg quarter meat.)

With a little bit of work you can remove the chicken skin and bone. Breast meat is the easiest to fillet. You can also just saute leg and/or thigh meat and remove the bone after it's cooked, while you saute the veggies.

I like stir-fry recipes because they are quick and easy to do. Most use soy sauce and a little garlic. I like to add a teaspoon of sugar to cut the saltiness of soy sauce. If you have some ginger and vinegar then use that too, but you can leave them out for this recipe.

Try out my latest cheap$kate recipe, Black Pepper Chicken and make enough to bring to lunch, instead of blowing your hard earned dollars at Panda Express.

Black Pepper Chicken - Video

Play it here. video runs 3 minutes 49 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (3-4 servings)

• 3-4 pieces of chicken - about a pound of skinless and boneless. 3 to 4 dark meat pieces or a whole chicken breast. You can remove bone and skin from chicken before or after cooking it.
• 4 stalks of celery - sliced. About 2 cups. Okay to add more if you like.
• 1 whole onion - sliced. I used red, but you can use any cheaper white or yellow onion.
• 1 teaspoon chopped garlic - fresh or from jar.
• 1 teaspoon chopped ginger - optional. Dried, fresh or from jar. Okay to use a teaspoon of powdered ginger.
• 2 tablespoons of soy sauce - I used lite or low sodium. No salt is necessary for recipe as I find soy sauce has plenty, but you can add some if you like.
• 2 tablespoons coarse ground black pepper - Okay to add more or less, to suit your taste. Course ground pepper is best, but you can use regular ground black pepper.
• 1 tablespoon of cornstarch - optional. This will give you a thick sauce.
• 1 tablespoon of vinegar - any type, optional. I used apple cider vinegar.
• 1 teaspoon of sugar - optional. Okay to use your favorite sweetener.
• 1 tablespoon oil - for frying chicken. Add more depending how much chicken is used.

Directions
Remove skin and bone from chicken. I got boneless and skinless dark meat at my local Latin market for less than a dollar per pound. You can cook dark meat with the bone in, then remove chicken meat while you saute veggies. White meat is easiest to remove from bone.

Coat chicken with cornstarch, optional. Cornstarch will make a thick gravy.

In a large frying pan or a wok, add 2 tablespoons of oil to a medium/hot pan. Add chicken and cook until done, about 3-5 minutes if the chicken is cubed. For whole chicken pieces it will take longer, about 7-10 minutes. Chicken is done when there is no pink color in thickest part of chicken.

While chicken cooks you can slice the celery and onion. Slice celery at a diagonal so you get longer and larger celery chunks. Discard a 1/4 inch of tough white celery end at the root.

Slice one onion. I like larger pieces for the onion, too. You can chop it smaller if you like.

Dark meat has a lot of moisture so you will get a flavorful gravy. For white meat you may need to add a 1/4 cup of water. If chicken dries out when sauteing, then add some water if you like sauce.

After chicken is done add the sliced celery and onion. (Okay to remove chicken if your pan is too small.) Saute and stir veggies for just a minute or two. You want some crunch, so best not to overcook veggies.

Next, make a clear area in center of frying pan and add the chopped garlic and ginger. Stir for a minute.

Add soy sauce and vinegar. Add a teaspoon of sugar or favorite sweetener, optional.

Finally, add 2 tablespoons of crushed black pepper. You can add one tablespoon and taste, then add more until desired flavor. Okay to use ground pepper. Crushed peppercorns are the most intense way to go.

If you like more sauce, then pour in a 1/4 cup of water or broth, and stir-fry another minute.

Serve over rice, favorite grain or noodles. It's good on its own, too.

Hindsight
If you like more veggies in your stir-fry, then add more celery. Same goes for chicken.

You don't want to overcook the veggies, so just saute for a couple of minutes, at the most.

Using a pepper grinder makes the most intense flavor, with black peppery bites.

Make your life easier and use store bought bottled Chinese Stir-Fry Sauce, if you like.

You can make this stir fry with any cheap seasonal veggie you like, including carrots, spinach, broccoli, and squash.

Use any cut of chicken you like. Keep it lighter with lean white meat. For this recipe I used cheaper dark meat -- it's all good.

Happy Birthday Mom ! - Mom's Favorite Recipes

Mom turnes 84 years young today.

And I owe it all to her, at least where I get my cooking chops (and any good sense I have.) Just check out our cooking videos below to see what I mean.

She grew up in Texas on the Gulf Coast, in a small shrimping town called Port O'Connor. There, I learned to love seafood.

Her father was a shrimp boat captain. So, while we couldn't afford steak, we had all the fresh caught seafood Big Daddy would skim off the top of the catch. Shrimp season was short, but crab and oyster season soon followed.

Big Daddy & Big Mama

Mom had movie star looks (like a young Elizabeth Taylor) and smarts, and a scholarship to college if she wanted it, but had no extra help from her parents.

So after high school graduation, she was soon married and I arrived on the scene, followed by my brother and sister.

Billy, Berry and Brenda

My Dad was in the military so we moved around. Mom and us kids eventually settled back in Port O'Connor, after a divorce. Dad was quite a character and the life of the party, but he was also a little too profligate in the alcohol consumption department.

Billy Doyle Robinson

Mom went back to work as a waitress, so I learned how to literally pinch pennies when she poured handfuls of customer tips on the kitchen table for us kids to separate and count.

Mom got back on her feet and found love again with this shuffleboard-playing fellow below, Ken.

Click on any photo to see larger.

After a couple years, Mom remarried and a final sister, Denise, was born (catch up with my youngest sister Denise's Eggplant Recipe, video here.)

Denise & Radish

We moved to neighboring Louisiana the year I enrolled in Junior High School. There she picked up a whole other way of cooking, Cajun-style.

My high school daze were spent in Gonzales, Louisiana, the self-professed Jambalaya Capital of the World. So you know this town is serious about chow. Click here to see a culinary video tour of some local Cajun cuisine at the weekend Flea Market, including: Crawfish Pie, Boudin Balls and, of course, Jambalaya.

And here's our first video we made together in my Los Angeles kitchen - and my late wife, Amy, even makes an appearance at the very end of the video. You'll get a kick out of Mom rockin' the cast iron kettle. I make her Cajun Jambalaya more than any other recipe - it's simply delicious.



Here is a link to her Jambalaya recipe with text and yummy photos.

Mom was always popular with my high school buddies...especially during lunch or dinner time. She brought her Tex-Mex Enchiladas to Cajun Country, and my Louisiana friend Marvin ate them up!

Me, Marvin & Dennis

During my last visit to Louisiana, I had him over when I filmed Mom making Tex-Mex Enchilidas. Marvin liked the Enchiladas so much, he had a flashback to our high school daze.

Make sure to watch my wacky recipe video to the end, that's when our flashback hijinx really get to smoking (wink, nudge.)



Mom takes a star turn with her next video recipe, her popular Chicken and Sausage Gumbo.

It's a traditional Southern dish and its cheap, too. Just chicken, sausage and the Cajun veggie trinity of bell pepper, celery and onion. What gives Gumbo it's unique taste is a dark brown roux, which is flour cooked in oil until chocolate brown.

Just check out the video below - Mom will take you through the steps. And, as an added bonus, my oldest sister Brenda makes a nagging appearance a few minutes in.



Click here to read all about making Mom's homemade Gumbo, from roux to rice!

My Mom's Cajun Potato Salad is the perfect side to her Gumbo and Jambalaya. When she visited me in Los Angeles I got her to do it on camera. I couldn't help but give her a hard time about the recipe. I called it Cajun Mashed Potatoes and she called it Cajun Potato Salad - well, I guess you'll have to watch the video below to see who wins that argument!

I satiate my sweet tooth during visits with Mom. And the best of her pastry delights are Mini-Pecan Pies. If I couldn't make it for the Christmas holiday, then she would send a shoe-boxed size package with a dozen of these tasty pies.

In the video below, Mom attracts a kitchen-full of hungry relatives when these pies come hot out of the oven. And it's a miracle they were done right, because this Chef de Shutterbug was shoving a camera in her face (and a hot oven) during the whole procedure. We butted heads a few times, but fortunately, it all turned out fine.

I even came up with a way to dodge the high prices for pecans - so check out the video below to learn my budget secrets.

And click here to see Mom's Mini-Pecan Pies recipe with text and tasty photos.

Mom has lived half her life in Gonzales, Louisiana. My last vacation visit there fell on Christmas, and she pulled out all the stops with a huge holiday spread, that included Pumpkin Pie. I got her on video making it, and it turned out perfect, as you will see below.

The recipe is a traditional one made with simple ingredients. The pumpkin came from a can, but the crust was handmade with wheat flour.



All the easy-to-follow steps are written out here, and with delish photos, too.

Now, Mom is no angel -- hey, who is? Recently my brother from another daddy, the Swamp Chef, with his Spanish moss and all.

When I asked Mom: "Who's the Swamp Chef's daddy?" Her reply was: "That's a very good question!" I guess Mom will spill the beans one day, until then, check out the video below for a dessert good enough to cajole the Swamp Chef out of the bayou!

Cherry Pie - Recipe Video

In Louisiana there are fast food drive-thru's serving slushy Daiquiris. I don't know how the heck they get away with it. Every time I go back to visit my Mom and Sis, I am reminded about this quirky Cajun roadside icy, thirst quenching, to-go cup.

Now, there are rules to this. Louisiana has an open container liquor law. So, when you get your Daiquiri, as both Mom and Sis reminded me several times: "Do not put the straw in!" That is a DUI violation if you are stopped. However parched you are, resist plunging the straw through the drink top -- until you get home. Fortunately, Mom's house was less than 5 minutes away.

Check out my last video below, and ride along with my sister Brenda and Mom for a cool beverage on a hot Louisiana summer day.

Happy Birthday Mom -- I love you !