Spice Up Your Dinner Table with Tony Chachere’s

March 25, 2026

If you are searching for the perfect ham recipe with a little Southern personality, this sweet heat honey-bacon ham delivers big flavor without the fuss. Injected with Tony’s Honey Bacon & BBQ marinade and smoked until tender with a caramelized finish, it comes out juicy, savory, and packed with Louisiana flavor. It feels special enough for your Easter table yet easy enough for a laid-back Sunday dinner.

Cajun Garlic Butter Smoked Shrimp
Pulled Ham Sandwiches
Creole Sweet Potato Casserole
Soul Food Deviled Eggs

For more than 50 years, Tony Chachere’s® Famous Creole Cuisine has been bringing flavor to tables across the country and the world. Established in 1972 by Tony Chachere, Tony’s remains family-owned and -operated in Opelousas, Louisiana. Employing more than 100 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades, and more.

tonychachere.com
#PassAGoodTime
@tonychacheres

Steak and Eggs Breakfast Skillet

March 17, 2026

Steak and Eggs Breakfast Skillet

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Makes 3 to 4 servings

Ingredients

3 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided, plus more to taste
1 (1½-pound) rib eye steak (1½ inches thick)
4 tablespoons vegetable oil, divided
6 cloves garlic, crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1½ pounds fingerling potatoes, halved lengthwise
2 tablespoons chopped fresh parsley
2 tablespoons unsalted butter, divided
3 to 4 large eggs

Instructions

Sprinkle 2 teaspoons salt and ¾ teaspoon pepper onto steak. Let stand at room temperature for at least 30 minutes.
Preheat oven to 400°.
In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, rosemary, and thyme; cook, stirring frequently, until fragrant, about 2 minutes. Remove from skillet.
Add potatoes to skillet; sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper.
Bake for 20 minutes. Remove potatoes from skillet. Leave oven on.
Heat skillet over medium-high heat. Add remaining 2 tablespoons oil to skillet. Add steak, and cook until browned, about 6 minutes per side. Remove from heat. Return garlic, rosemary, thyme, and potatoes to skillet.
Bake until potatoes are tender and an instant-read thermometer inserted in thickest portion of steak registers 145° for medium-rare, 10 to 15 minutes, or to desired degree of doneness. Remove steak from skillet; let stand for 5 minutes.
Stir parsley and 1 tablespoon butter into juices in bottom of skillet. Place steak and potatoes aside on a serving platter. Spoon butter mixture over steak and potatoes. Wipe skillet clean.
In same skillet, melt remaining 1 tablespoon butter over medium heat. Crack eggs into skillet, leaving room between each; season to taste with pepper. Cook until whites are set. Remove from skillet, and serve immediately with steak and potatoes or return to skillet to serve.

Roasted Strawberry Pound Cake

March 17, 2026

Roasted Strawberry Pound Cake

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MAKES 1 (18-CUP) CAKE

Ingredients

2 pounds fresh strawberries, hulled and quartered
3½ cups sugar, divided
4 tablespoons fresh lemon juice, divided
2½ teaspoons kosher salt, divided
1 cup unsalted butter, room temperature
5 large eggs, room temperature
2 teaspoons vanilla extract
4½ cups all-purpose flour
2½ teaspoons baking powder
¾ cup sour cream, room temperature
4 to 5 drops pink gel food coloring (optional)
Roasted Strawberry Glaze (recipe follows)

Instructions

Preheat oven to 400°.
In a 13x9-inch baking dish, stir together strawberries, ¼ cup sugar, 2 tablespoons lemon juice, and ¼ teaspoon salt until well combined.
Bake, stirring every 10 minutes, until berries are very fork-tender and have released ample juices and juices are thick, 40 to 50 minutes. Using a slotted spoon, transfer strawberries and juices to a large fine-mesh sieve over a medium bowl. Reserve any juice that drains into bowl for Roasted Strawberry Glaze. Let strawberries cool to room temperature for 15 to 20 minutes. Reduce oven temperature to 325°.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining 3¼ cups sugar at medium-high speed until light and fluffy, 5 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In another medium bowl, whisk together flour, baking powder, and remaining 2¼ teaspoons salt. In a small bowl, stir together sour cream, food coloring (if using), and remaining 2 tablespoons lemon juice. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Using a rubber spatula, fold in roasted strawberries.
Spray an 18-cup tube pan with baking spray with flour. Spoon batter into prepared pan. Forcefully tap pan on a kitchen towel-lined counter several times to settle batter and release as many air bubbles as possible.
Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 205°, 1 hour and 15 minutes to 1 hour and 25 minutes, rotating pan after 40 minutes of baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Invert cake onto a wire rack placed over a rimmed baking sheet. Let cool completely.
Spoon Roasted Strawberry Glaze onto cooled cake. Store in an airtight container for up to 3 days.

Roasted Strawberry Glaze

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MAKES ABOUT ⅔ CUP

Ingredients

1½ cups confectioners’ sugar
3 tablespoons roasted strawberry juice (reserved from Roasted Strawberry Pound Cake)
2 tablespoons unsalted butter, melted
2 teaspoons water, room temperature
¼ teaspoon kosher salt

Instructions

In a small bowl, stir together confectioners’ sugar, strawberry juice, melted butter, 2 teaspoons water, and salt until smooth and well combined. Use immediately.

Mississippi Pot Roast

March 17, 2026

Mississippi Pot Roast

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Makes about 6 servings

Ingredients

1 (4-pound) beef chuck roast, cut into quarters
½ cup unsalted butter
½ cup sliced peperoncini
5 whole peperoncini
2 (1-ounce) packages ranch dressing mix
2 (1-ounce) packages dry au jus mix
1 cup chicken broth
Mashed potatoes and salad, to serve

Instructions

In a 6-quart slow cooker, place roast. Top with butter and all peperoncini. Sprinkle ranch dressing mix and au jus mix on top. Drizzle broth over roast.
Cover and cook on low until roast is fork-tender, about 6 hours. Shred meat with a fork; drizzle with cooking liquid. Serve with mashed potatoes and salad.

Lemony Greek Chicken

March 17, 2026

Lemony Greek Chicken

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Makes 8 servings

Ingredients

2 to 3 tablespoons olive oil, divided
½ medium yellow onion, chopped
3 cloves garlic, minced
3 pounds boneless skinless chicken thighs
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3½ tablespoons fresh lemon juice
1½ teaspoons dried oregano
½ teaspoon dried dill
½ teaspoon dried rosemary, crushed
2 teaspoons lemon zest, divided
½ cup chicken broth
Pita bread, roasted red peppers, fresh dill, olives, cucumber slices, and tzatziki sauce, to serve
Garnish: lemon slices

Instructions

In a large cast-iron skillet, heat 1 tablespoon oil over medium heat. Add onion; cook, stirring frequently, for 2 minutes. Add garlic; cook, stirring constantly, for 1 minute. Remove from skillet.
Pat chicken dry with paper towels. Sprinkle with salt and black pepper.
In same skillet, heat 1 tablespoon oil over medium heat. Add chicken in batches, and cook, turning occasionally, until golden brown, about 3 minutes per side; use remaining 1 tablespoon oil if needed. Transfer chicken and onion mixture to a 6-quart slow cooker.
Slowly pour lemon juice over chicken, and sprinkle with oregano, dried dill, and rosemary. Sprinkle 1 teaspoon lemon zest over chicken. (Refrigerate remaining 1 teaspoon lemon zest in a container until ready to serve).
Cover and cook on low until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 4½ to 6 hours.
Cut chicken into ¼-inch-thick slices. Spoon some of cooker juices onto each serving, and sprinkle with remaining 1 teaspoon lemon zest. Serve with pita bread, roasted peppers, fresh dill, cucumber, and tzatziki sauce. Garnish with lemon slices, if desired.

Iced Lemon Loaf

March 17, 2026

Iced Lemon Loaf

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Makes 1 (8½x4½-inch) cake

Ingredients

½ cup unsalted butter, softened
⅓ cup cream cheese, softened
1¾ cups granulated sugar
1½ tablespoons lemon zest
4 large eggs, room temperature
2¼ cups all-purpose flour
1¼ teaspoons kosher salt
½ teaspoon baking powder
¾ cup sour cream, room temperature
5 tablespoons plus 1 teaspoon fresh lemon juice, divided
½ teaspoon lemon extract
¼ teaspoon vanilla extract
1½ cups confectioners’ sugar
1 tablespoon unsalted butter, melted

Instructions

Preheat oven to 325°. Spray a tall 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, granulated sugar, and lemon zest at medium speed until fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, salt, and baking powder. In a small bowl, combine sour cream, 3 tablespoons lemon juice, and extracts. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, and spread smooth with a small offset spatula. Wipe excess batter off spatula, and spray with baking spray with flour. Using greased spatula, score a 3- to 4-inch line lengthwise down center of batter.
Bake until a wooden pick inserted in center comes out with a few moist crumbs, 1 hour and 20 minutes to 1½ hours, covering with foil during final 30 minutes of baking to prevent excess browning. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
In another small bowl, whisk together confectioners’ sugar, melted butter, and remaining 2 tablespoons plus 1 teaspoon lemon juice until smooth. Using an offset spatula, spread glaze onto cooled cake. Let stand until set, about 10 minutes. Store in an airtight container for up to 3 days.

Hot Ham-and-Turkey Sliders

March 17, 2026

Hot Ham-and-Turkey Sliders

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Makes 24

Ingredients

2 (12-count) packages Hawaiian dinner rolls, halved horizontally (do not separate rolls)
12 slices Havarti cheese
¾ pound thinly sliced smoked ham
¾ pound thinly sliced smoked turkey
12 slices Swiss cheese
⅔ cup unsalted butter
2 tablespoons hot sauce
4 teaspoons firmly packed light brown sugar
4 teaspoons Dijon mustard
1 teaspoon garlic powder
2 teaspoons sesame seeds
2 teaspoons dried parsley

Instructions

Preheat oven to 350°. Spray 2 (13x9-inch) baking dishes with cooking spray.
Place bottom half of rolls in prepared pans; top with Havarti cheese, ham, turkey, and Swiss cheese. Cover with top half of rolls.
In a small saucepan, melt butter over medium heat. Remove from heat. Add hot sauce, brown sugar, mustard, and garlic powder, and whisk until smooth. Brush on top of rolls. Sprinkle with sesame seeds and parsley. Cover with foil.
Bake for 20 minutes. Uncover and bake until cheese is melted and roll tops are lightly browned, about 10 minutes more. Serve warm.

Carrot Tea Cakes with Whipped Honey Cream Cheese Glaze

March 17, 2026

Recipe and photography by Eden Westbrook

Carrot Tea Cakes with Whipped Honey Cream Cheese Glaze

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Makes 19 tea cakes

Ingredients

CAKE
Water, for boiling
5 carrots, peeled and cut into 2-inch pieces
2 teaspoons freshly grated ginger (or 1 teaspoon ground ginger)
4 large eggs, room temperature
½ cup honey
1 cup granulated sugar
¾ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
2¼ teaspoons baking soda
2 tablespoons ground cinnamon
½ teaspoon freshly ground nutmeg
WHIPPED HONEY CREAM CHEESE GLAZE
8 ounces cream cheese, room temperature
¼ cup honey
1¼ cups powdered sugar
1 teaspoon vanilla extract
2 pinches kosher salt
2 to 4 tablespoons heavy cream

Instructions

For the cake: Preheat the oven to 350°. Generously grease a 10-cup cast-aluminum pan with baking spray or butter and flour.
Bring a pot of water to a boil. Add the carrots and cook for 20 to 30 minutes, until completely tender. Drain and mash the carrots until smooth using a fork or potato ricer. Set aside to cool slightly.
In a large bowl, whisk together the mashed carrots and ginger. Add the eggs one at a time, whisking well after each addition. Whisk in the honey, granulated sugar, vegetable oil, and vanilla until smooth.
In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and gently mix with a baking spatula until just incorporated. Do not overmix.
Pour the batter into the prepared pan and bake for 35 minutes, until a toothpick inserted near the center comes out clean (see Kitchen Tip).
Let the cake cool in the pan for 30 minutes, then carefully flip onto a wire rack and let it cool completely before glazing. While it’s cooling, make the glaze.
For the Whipped Honey Cream Cheese Glaze: Beat the cream cheese with a hand mixer on medium speed or sturdy whisk until completely smooth.
Mix in the honey until fully incorporated, then add the powdered sugar, vanilla, and salt, whipping on medium speed until thick and smooth.
Add the heavy cream, 1 tablespoon at a time, until the glaze reaches your desired consistency.
Drizzle the glaze over the cooled cake, or serve alongside in a glass bowl for individual slices.

Kitchen Tip: This recipe can be baked in a 10-cup Bundt pan or in a fun pull-apart pan, like the Honeycomb Pull-Apart Pan from Nordic Ware that was used for photography. You can test the doneness of the cake by inserting an instant-read thermometer into the center of the cake to make sure it registers 200° to 205°. For the pull-apart pan, bake for about 35 minutes; for the Bundt pan, bake for about 50 minutes.

Crawfish Boil

March 17, 2026

Crawfish Boil

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Makes about 12 servings

Ingredients

30 pounds live crawfish
6 cups kosher salt, divided
4 (1-pound) bags Cajun seafood boil*, divided
10 lemons, halved
10 pounds red potatoes, quartered
8 pounds corn, shucked and halved
16 heads garlic, halved crosswise
8 pounds andouille sausage or smoked sausage, cut into thirds
Cajun seasoning*, to taste

Instructions

In a large bucket or cooler, place live crawfish, 3 cups salt, and water to cover. Let stand for 30 minutes, discarding any crawfish that float to the top (which indicates crawfish are dead). Rinse crawfish thoroughly with cold water.
In an outdoor 60-gallon stockpot with a crawfish basket, place 2 bags seafood boil, lemons (squeezing juices), and remaining 3 cups salt. Fill halfway with water, and bring to a boil over high heat on a heavy-duty outdoor burner. Add potatoes, corn, and garlic; bring to a boil. Reduce heat, and simmer for 15 minutes.
Submerge crawfish in pot, and add sausage and remaining 2 bags seafood boil. Return water to a boil. Turn off heat, and cover. Let stand until crawfish are tender and float to top, about 30 minutes. Serve immediately. Season with Cajun seasoning to taste.

*We used Slap Ya Mama Cajun Seafood Boil and Slap Ya Mama Cajun Seasoning.

Brownie Peanut Butter Crunch Bars

March 17, 2026

Brownie Peanut Butter Crunch Bars

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Makes 12

Ingredients

⅓ cup vegetable oil
¼ cup water
1 large egg
1 (18.75-ounce) box brownie mix
4¾ cups mini marshmallows, divided
⅓ cup creamy peanut butter
⅓ cup milk chocolate chips
¼ cup unsalted butter
½ teaspoon kosher salt
½ teaspoon vanilla extract
3 cups crisp rice cereal

Instructions

Preheat oven to 325°. Spray an 8-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
In a medium bowl, whisk together oil, ¼ cup water, and egg. Add brownie mix, and whisk until well combined. Spoon mixture into prepared pan, and spread smooth with a small offset spatula.
Bake until a wooden pick inserted in center comes out with a few moist crumbs, about 40 minutes. Sprinkle 2 cups marshmallows onto brownie, and bake until marshmallows have melted slightly, about 5 minutes more.
In the top of a double boiler, heat peanut butter, chocolate chips, and butter over simmering water, stirring occasionally, until melted and well combined. Add salt, vanilla, and remaining 2¾ cups marshmallows, and stir until marshmallows are melted. Add cereal, stirring until combined. Spoon mixture onto marshmallow layer, and using an offset spatula, lightly spread and press into an even layer. Let stand for at least 2 hours.
Using a serrated knife, cut into bars. Store in airtight container for up to 3 days.