What kind of food do you think of when you hear fall comfort food? I think of cheese, soup, tomatoes, maybe bread, but all definitely warm. Or hot. I blogged about using Johnsonville sausages before, but in that post, I cook some [fried] stew with sausages, instead of the more traditional goat meat, beef, or chicken. And in that post, I used the Andouille sausage instead. Well, it's a new day, and fall is a-coming. My original thought was to cook some hearty vegetable soup and switch out the Read More

When I was in Nigeria, there were only two ways I knew how to eat corn: roasted (called grilled in America) or boiled. With boiled corn, the only ingredient I knew to put on it was salt (while cooking). And it tasted good, honestly. But one day in America, I ordered some food at a restaurant, and I was asked what side I wanted it to come with. Corn on a cob was one of the options, so I ordered it. When the corn came with butter and black pepper on it, I was not too happy. But then, I tasted it, Read More

I cooked! You know I love making up new foods. Well this time, in honor of Mardi Gras (which is coming up!), I went for regular Nigerian fried stew with fully cooked Andouille Sausage from Johnsonville, which is one of their Split Rope Sausage flavors. This sausage, from Johnsonville, is unlike most other sausage in its category.To start,  it's fully cooked and packs great flavor but unlike most other fully cooked sausage, Johnsonville uses absolutely no fillers which is how their sausages get Read More