Indulge in the rich, smoky flavors of my Creole Pinto Beans made on a Traeger grill.

Happy New Year Chili, a wholesome celebration of well-being infused with the significance of two traditional ingredients: black-eyed peas and collard greens.

This is definitely not a quick meal to prepare, but it’s definitely worth taking the time to make this yummy pan of deliciousness.

I’ve had grits many times while visiting the Carolinas. Meh, not much flavor if you ask me. So with a bag of corn grits in hand, I set out to put a flavorful twist on classic grits.

A simple, yet utterly delicious dish made the old fashioned way. Plus a tasty twist, Guinness Draft!

Red beans and rice is a symbolic dish of Louisiana creole cooking and is worthy enough for any dinner party or prepare a day ahead for meatless Monday’s.

This is basically a spinoff of Italian lasagna where delicious corn tortillas replace the pasta, and refried beans, black beans and corn are stuffed between the yummy corn tortilla layers.

This isn’t a fussy recipe and it’s not even particularly appealing to look at, but that’s not the point. The point is, it tastes great and packs a nutritional punch!

This is my absolute favorite baked bean recipe that I’ve been making for over 30 years.

Mole is a true melding of Old World and New World flavors. Chocolate meets traditional spices ground together to create seamless layering of complex flavors.

The flavor of this chili is so rich and delicious, with a hint of smokiness while packed full of veggies, beans and spices.