Recipes by Genet

United States Chef

	Blackened Chicken Sliders with Bacon and Avocado-Basil Cream by Genet	1 vote 640 views
	Grilled Baby Back Ribs with Chipotle-Cherry Barbecue Sauce by Genet Grilled Baby Back Ribs with Chipotle-Cherry Barbecue SauceGrilling season is officially upon us and I could not be more excited. I am a warm weather girl through and through, and I just love being outdoors messing around with my little Weber. My latest grilling obsession? Ribs. Specifically, baby back ribs. Over the past year, I think…	1 vote 503 views
	Stuffed Artichoke Soup by Genet Stuffed Artichoke SoupIf you spend anytime at all on social media, you’re probably familiar with the trend where someone takes a popular main course and transforms it into a soup. On any given day, you can find the likes of Cabbage Roll Soup, Cheeseburger Soup, Chicken Potpie Soup and even Lasagna Soup flooding Facebook, Pinterest and…	1 vote 399 views
	Finger Food Friday: Irish Channel Stout Cupcakes by Genet Irish Channel Stout CupcakesOver the past week or so, I’ve been searching for a fun St. Patrick’s Day recipe to create and share with y’all. Although I was initially thinking of something savory, this happened—boozy cupcakes. If you spend anytime on social media, you know that this time of year Guinness and Irish liquor inspired…	1 vote 418 views
	Stuffed Peppers by Genet Stuffed PeppersPeople always joke that when you visit New Orleans your vegetable intake will be limited to the curly parsley decorating your plate or the pickled okra bobbing about in your Bloody Mary. Depending on how you choose to spend your time here, that could very well be true. But as the locals can tell you, there are plenty of…	1 vote 400 views
	Sweet Potato and Andouille Bisque by Genet Sweet Potato and Andouille BisqueDid you know that different states have different official emblems? Many extend well beyond the familiar capitals, colors and flags. And some are rather interesting. Take for example, the tartan. Considering I’m fashion-challenged, I had no clue what a tartan was but I’ve come to learn it’s a type of…	1 vote 369 views
	Fudge Pie by Genet Fudge PieBefore I decided that I didn’t like to bake, I baked a lot. Weird. I know. But true. Since I did not come from a strong line of bakers or sweets makers, it was a surefire way of finding my place in the whole family cooking hierarchy. And as a teen, I loved the attention and praise I received whenever I showed up at a family…	1 vote 392 views
	Creole Crab and Avocado Salad by Genet Creole Crab and Avocado SaladI hope you all had a wonderful Thanksgiving. Ours was exceptional. This year we celebrated the holiday at my sister-in-law’s house with 34 of the hubby’s closest relatives—his parents, siblings, their families and his double first cousins and their families. I think I’ve mentioned Larry’s double first…	1 vote 381 views
	Pecan Pie Bars by Genet Pecan Pie BarsHey guys! Sorry for not posting much lately. These past few months have been very hectic for me and my family. But I do see the light at the end of the tunnel and hope to share all the particulars with you soon. For now, though, I’m focusing on Thanksgiving and am working hard to make sure it’s a fun-filled and…	1 vote 376 views
	Finger Food Friday: Roasted Garlic, White Bean and Artichoke Dip by Genet Roasted Garlic, White Bean and Artichoke DipThis dip is the epitome of a “pantry recipe.” You know, one of those quick, easy and yummy dishes prepared on the fly with ingredients found in, well, the pantry. A last-minute meal if you will to sate…	1 vote 863 views