We went on a road trip this weekend with my 2 1/2 year old. I had found a lot of great traveling ideas for kids. Most of the things were for older kids and didn't really work for my son. I found this great craft box and thought it would be perfect! It worked really well! He played with his cars and puzzle and watched tv and it was great as far as a 10 hr car ride goes!

I found a recipe for these one time and they were pretty awesome. Honestly you cant go wrong with Nutella. The only problem was that it said to spread Nutella between two prices of bread. The Nutella to bread ratio was a little off so I decided that this recipe needed to be beefed up a little. I was thinking about it one night while laying in bed (because how to prepare food is mostly what I think about) and it just kind of hit me to literally stuff a piece of bread with Neutella. It was kind of brilliant.

I have this goal to learn how to make traditional dishes. When making these dishes I feel connected to the history of how they came about and the people that made them. One of the first things I made was gumbo! It's one of the first foods I think about when talking about New Orleans.

I started off with Emerald's recipe, because he is my go to for traditional New Orleans, and went from there. So it's not really healthy for you and it starts off with a lot of fat but hang with me it is fantastic!

Roasting a chicken is not as intimidating as it looks! This recipe was inspired by a Barefoot Contessa episode. Ina Garten is one of my favorite chefs on Food network! Everything she makes is impressive! She is all about fine ingredients and beautiful presentation! I enjoy using fine ingredients when I can afford them, it makes a dish so much better. She is also into simplicity. I truly believe the less ingredients in a dish the better. Like roasting a chicken, you will cook an entire meal and it will taste rich while only using six ingredients.

I wanted to make something really fancy the other morning. This was inspired from a dish at Stanley, a restaurant my husband worked at for a while. It is the brother restaurant to Stella, both are AMAZING restaurants in the Quarter. Stanley has a dish called the Breaux Bridge Benidict. It was to die for. You must go eat it before attempting this recipe!

It is two peices of toasted french bread, grilled boudin patties, two poached eggs topped with the most decadent sauce ever created, hollandaise!