Lousiana Bar-B-Que Shrimp

Lousiana Bar-B-Que Shrimp

Louisiana Bar-B-Que Shrimp is a great dish for a Memorial Day Celebration. It’s delicious and easy to prepare!

Join me for a easy tips on Louisiana Bar-B-Que Shrimp . . .


Louisiana Bar-B-Que Shrimp

Growing up in Louisiana, shrimp was always our favorite.

With so many shrimp recipes to choose from, bar-b-que shrimp tops the list because it is delicious and easy to make.


Servings 6 people


  • 1 cup butter
  • 1 cup vegetable oil
  • 6 garlic gloves, finely minced
  • 1 lemon, freshly squeezed
  • 1 T. Italian seasoning
  • 1 T. Smoked paprika
  • 1 t. salt
  • freshly ground pepper
  • 2 lbs shrimp in the shell
  • 1 bunch parsley
  • 4 lemons, quartered


  1. In a Dutch oven, melt the butter over low heat.

  2. Add all of the ingredients except for the shrimp. Cook over medium heat until the mixture boils. Reduce heat, simmer uncovered for 10 minutes, stirring often. Remove from heat; set aside for mixture to cool.

  3. Peel and devein shrimp.

    Add the shrimp to the sauce; stir to coat the shrimp with the sauce.

    Bake in a 375º preheated oven for 20 to 25 minutes, or until shrimp curl. Do not over cook!

    Garnish with parsley and quartered lemons.

  4. Serve with crusty French bread and a green salad.

Pillow Project

Pillow Project

Believe it or not, summer is just around the corner!  It’s time to freshen up our patios and porches for entertaining.

Sewing pillows is an inexpensive and easy way to update outdoor living areas.

Did you know that you can sew a pillow cover in ten minutes?!!

If you have been thinking about sewing, this is the project for you.

Sewing pillows is rewarding. With a little planning it may be worked right into a busy schedule. The secret is setting up a sewing area and planning the pillow project.

Day 1 – Plan . . . How many? What size? Count and measure old pillows (often, sewing new pillow covers and repurposing the pillow inserts is the best, least expensive, and best of all the most sustainable choice).

Day 2 – Gather the tools and set up the sewing area . . . project table (dining room tables are perfect – protect the surface so that it doesn’t scratch if the wood is soft), sewing machine, iron, ironing board, sewing scissors, ruler, square ruler, a seam ripper(just in case), measuring tape, and pins.

Day 2 – Shop for OUTDOOR fabrics, OUTDOOR pillow inserts(if buying new pillow inserts), separating zippers, thread, pins, etc. Before making a decision to purchase fabrics, it is best to look at the big pieces of fabrics and arrange them together. So it’s easier to shop in a local fabric or craft store.

Day 3 – Measure and cut out pillow covers.

Cut out the pillow covers 1″ smaller than the pillow insert. Example: To sew a pillow cover for a 26″ square pillow insert, cut out a 25″ square piece of fabric. Sew 1/2″ seam allowances on each side. This trick makes the pillow covers fit properly!

Day 4 – Sew pillows and stuff with pillow inserts. Done!

Thanks for joining me for a quick tutorial on sewing pillow covers!

Introducing Cowboy Candy Salsa

Introducing Cowboy Candy Salsa

Introducing Cowboy Candy Salsa and Tim Lane, founder and owner of the company. Cowboy Candy Salsa will be featured at Central Market’s ‘Big Taste of Texas’. ‘Big Taste of Texas’, a Foodie festival, featuring local Texas food products, opens May 15th. Drop by your neighborhood Central Market for samples of delicious, local Texas foods and meet the founders of the companies!

Chicken Enchiladas

Today, Tim and I are making Stacked Enchiladas. They are a West Texas tradition!

My Stacked Chicken Enchiladas are made of layers of corn tortillas, chicken, sour cream or Creme Fraiche and Monterey jack cheese. They are garnished with Cowboy Candy Salsa’s candied jalapenos and fresh cilantro.

They are delicious and easy to make for everyday meals!

Stacked Chicken Enchiladas

These delicious, creamy chicken enchiladas are comfort food. They are destined to become a family favorite. Best of all they are easy to make!

Servings 6 enchiladas


  • 4 chicken breast, about 1 pound + 1 lb. chicken wings
  • 1 medium yellow onion, diced
  • 1-2 large carrots, diced
  • 1-2 stalks celery, diced
  • 1 bunch of parsley
  • 1 t. salt
  • 1 t. pepper
  • 3 T. vegetable oil
  • 3 T. all-purpose flour
  • 1 t. cumin
  • 1 t. dried oregano
  • 1 t. salt
  • 2 cups reserved chicken stock
  • 2 cups sour cream or Creme Fraiche
  • 1 small can Mild Hatch chili peppers
  • 3 (1 lb.) cups Monterey Jack cheese, shredded
  • 18 Corn tortillas
  • 1 cup Cowboy Candy Candied Jalapenos
  • 1 cup Cowboy Candy Salsa


  1. In a large pan, add the chicken breast, chicken wings, onion, carrots, celery, salt, and pepper. Place over medium-high heat. Cook, skimming the surface of the foam for 10 minutes. Turn down heat, simmer the chicken until cooked, approximately 25 to 30 minutes. Remove from heat. Cool. Strain the chicken, reserving the stock.

    Finely dice the chicken (I use kitchen shears). Set aside.

  2. In a large skillet, heat 3 T. vegetable oil, add the flour; cook 1 minute. Add the cumin, oregano, salt, reserved chicken stock, sour cream or Creme Fraiche, and hatch chili peppers; stir to combine.

    Simmer over medium-low heat, until sauce is thickened, 15 to 20 minutes. Remove from heat.

  3. Assembling the enchiladas:

    Place a tortilla in a casserole dish, add a spoonful of the diced chicken, handful of the grated cheese, and a ladle of the sauce. Repeat, stacking two more layers of tortillas, chicken, cheese, and sauce.

    Most casserole dishes will hold 2 Stacked Enchiladas.

  4. Bake in a preheated 350º oven until the cheese is bubbly, about 15 to 20 minutes.

  5. Top with the candied jalapenos and minced fresh cilantro.

    Serve with Cowboy Candy Salsa!


Taco y Vino

Taco y Vino

Come on in . . .

Welcome to Taco y Vino, home of the best tacos in Dallas. Proven by the fact, they received the ‘Best New Restaurant’ award by Culture Map of Dallas!

Taco Y VinoJimmy renovated a craftsman home and transformed it into a restaurant. Located in the the Bishop Arts Historical District, the Dallas Historical Society wanted the home to be preserved. In addition to preserving the historical standards of the craftsman home, Jimmy selected Sherwin William’s habanero red paint for the signature windows, designed and built picnic tables, added a turntable and a stack of his favorite vinyls . . . everything came together resulting in a charming restaurant!

Growing up in south Texas, Jimmy learned to cook at an early age. Fast forward a few years, volunteering at Chefs For Farmers, Jimmy met Chef Sharon Von Meter and a steadfast friendship was made. Three years ago, Jimmy with his professional wine expertise and Chef Sharon Von Meter, a graduate of Le Cordon Bleu in Paris, France created Taco y Vino.The rest, as they say, is history!

With the same meticulous attention to detail in restoring the Bishops Arts District’s home, Jimmy pairs wines with delicious tacos. Choose from eight proteins, mix and match however you like.

Taco y Vino is the place to take your out-of-town friends. It is memorable and they’ll come back!

Meet Jimmy Contretras, founder of Taco Y Vino . . .