Flava Fans, love is in the air, and there's no better way to celebrate romance than with the soul-stirring tastes of New Orleans right here in St. George, Utah! Meet Chef Nola "Flava Queen," the passionate culinary artist behind LouiseAnna Flava, who's bringing authentic Southern hospitality and Creole magic to couples seeking an unforgettable Valentine's dinner experience. Chef Nola didn't just stumble into the culinary world: she was called to it. Born with an innate understanding that food is love made visible, the Flava Queen has dedicated her life to creating experiences that nourish both body and soul. "Cooking isn't just about feeding people," Chef Nola explains, "it's about creating connections, building community, and showing love through every single dish." This philosophy drives everything from her salt-free seasonings to her community initiatives, making every meal a testament to care and craftsmanship. Visit https://www.louiseannaflava.com to explore and learn more about her mission and vision.
Valentine's Romance: New Orleans Style
Now, let's talk about creating magic in your own kitchen! These recipes bring the warmth and passion of New Orleans to your Valentine's celebration, designed specifically for couples who want to create something special together.
Slammin Bread Pudding for Lovers
End your evening on the sweetest note with this decadent dessert
Ingredients:
• 4 cups day-old French bread, cubed
• 2 cups Oat Milk
• 3 large eggs
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 cup raisins (optional)
• 2 tablespoons Margarine, melted
• Powdered sugar for dusting
Bourbon-less Sauce:
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 2 tablespoons Margarine
• 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F and grease a small baking dish with Margarine.
2. Combine bread cubes, Oat Milk, beaten eggs, brown sugar, vanilla, and cinnamon.
3. Let mixture soak 15 minutes, then fold in raisins and melted Margarine.
4. Transfer to baking dish and bake 45 minutes until golden and set.
5. For sauce: heat cream, brown sugar, and Margarine until bubbling, then stir in vanilla.
6. Serve warm bread pudding drizzled with sauce and dusted with powdered sugar.
Love Potion Mocktail
A romantic, ruby-red drink that sparkles as much as your love!
Ingredients:
• 1 cup pomegranate juice
• 1/2 cup sparkling apple cider
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• Fresh mint leaves, chopped
• Pomegranate seeds for garnish
• Ice cubes
Instructions:
1. In a shaker, combine pomegranate juice, lime juice, and honey.
2. Shake well until honey is fully dissolved.
3. Fill two glasses with ice, divide mixture between glasses.
4. Top with sparkling apple cider and gently stir.
5. Garnish with chopped mint and pomegranate seeds.
6. Serve immediately with a toast to your love! Slammin Chicken & Sausage Jambalaya
A cozy one-pot classic with true NOLA flava for your date night
Ingredients:
• 1 tablespoon Margarine
• 1 pound Boneless Chicken Breasts, diced
• 12 ounces Turkey Sausage, sliced
• 1 medium sweet onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 1/2 cups extra long grain rice (uncooked)
• 3 cups low-sodium chicken broth
• 1 tablespoon Savory 7 Flavors Seasoning
• 1 tablespoon La Choy Low Sodium Soy Sauce (optional, to taste)
• 1 bay leaf (optional)
• 1/2 teaspoon dried thyme (optional)
Instructions:
1. In a large heavy pot or Dutch oven, melt Margarine over medium heat. Add Turkey Sausage and cook 3-4 minutes until lightly browned. 2. Add diced Boneless Chicken Breasts (Heritage Farm) and cook 4-5 minutes until no longer pink on the outside.
3. Stir in onion, red bell pepper, and celery; sauté 4-5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
4. Stir in extra long grain rice to coat and toast for 1 minute.
5. Add chicken broth, Savory 7 Flavors Seasoning, bay leaf and thyme (if using), and La Choy Low Sodium Soy Sauce (if using). Stir to combine and bring to a gentle boil.
6. Reduce heat to low, cover, and simmer 20-25 minutes until rice is tender and liquid is absorbed. Avoid lifting the lid too often.
7. Remove bay leaf if used, fluff gently, and let rest 5 minutes. Serve hot and say “SLAMMIN!”