Shrimp Crostini with Pepper Kumquat Compote

February 3rd, 2014

Cajun French:  griller (gree-ā) – toast (bread)


AppitizerWe were watching “A Chef’s Life” where the chef was making a mull using muscadines and John’s creative juices started flowing.  Shrimp was already on the menu for dinner along with steamed veggies and Kumquats were in our frig just waiting to be used; dinner was getting better and better.  Bellegarde Bakery fig and pecan bread had just been purchased from our farmers market and crostini, little toasts, was in the making.  Superb dish for an entree or appetizer.

Mais C’est Bon!

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Veggie Tart

January 13th, 2014

Cajun French: la carotte (la kar-ot) – carrot


Tart BakedTonight dinner was to be a veggie loaf with different techniques.  Laurie was going to place a pie crust on an inverted loaf pan, bake then fill.  John was going to place the pie crust in the loaf pan, fill and bake.  Neither happened…was not a good fit.  Instead we decided to make a veggie tart and that was a perfect fit.  We used the vegetables we had on hand and built the pie using egg and cheese as a binder.  The main thing to remember is to season each vegetable to taste.  This tart will take some time since each vegetable is steamed separately, but it was well worth it.

Mais C’est Bon!

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Oatmeal Banana Cookies

January 11th, 2014

Cajun French:  le tit gâteau (lu tee ga-tō) – cookie


PlatedEveryone enjoys a sweet now and then…

Since we try to eat healthy and limit sugar and animal fat, sweets are a food group we struggle with and are always looking for new ideas.  When we saw a recipe for cookies that had no egg or animal fat we grabbed it and went to work.  As usual we adapted the recipe to fit our likes and found something that satisfies our sweet tooth.

Mais C’est Bon!

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Savoy Stuffed Pie

January 7th, 2014

Cajun French:  la tarte (la tart) – pie


PlatedSteamed veggies for dinner, that was the plan.  Then John’s brain went into action and a savory stuffed pie came out.  There was a pie crust and some marinara in the frig along with various fresh veggies.  Fresh spinach was in our veggie bed outside just begging to be cut so all ingredients came together for our dinner.

Mais C’est Bon!

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Sweet Potato and Black Bean Chili with Grilled Shrimp

January 4th, 2014

Cajun French:  la patate douce (la pa-tat doos) – sweet potato


platedLaurie found a recipe for sweet potato black bean chili ( from Eating Well on Pescetarian Living Facebook Group.  Immediately Laurie was interested; John not so much.  But John was willing to give it a try.  We adapted the recipe to our liking and it was a hit for both of us.

Mais C’est Bon!

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Creole Shrimp and Cabbage Jambalaya – New Year’s Day

January 3rd, 2014

Cajun French:  l’année qui vien (l’an-ā kee-vee-ain) – New Year


PlatedCabbage and Black Eyed Peas – it’s tradition on New Year’s Day.  Okay we get that and enjoy the duo every January 1st no matter where we are.  But sometimes we just need something different so creative brains went to work.  Outcome – Creole Shrimp and Cabbage Jambalaya.  We may have cooked it in an unorthodox way but it worked and was delicious!

Mais C’est Bon!

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Expertise – It’s a Challenge

December 18th, 2013

Cajun French:  se regarder (su r’gar-dā) – to look at oneself


Laurie is participating in the Elf4Health Holiday Challenge.  This is a four week challenge involving daily tasks, challenge winners, some awesome prizes, and weekly newsletters.  Today’s challenge is to share your expertise along with a blog swap.  Laurie’s swap partner is Ashley Davidson and below is her blog post.


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Cajun Shrimp Curry

December 11th, 2013

Cajun French:  le coco (lu kō-kō) – coconut


PlatedCajun…Curry…maybe not exactly but Cajuns are adaptable and we are always using interesting ingredients.

The interesting ingredient was Coconut Cream.  We use coconut milk but had never tried cream and could not resist.  Curry naturally followed along with cashews and turmeric and then came the rest of the ingredients.  The results were amazing.  The only thing we would change or John would change is using the entire can of coconut cream so there would be more sopping sauce.

Mais C’est Bon!

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Fennel and Spinach Sauté over Pasta

November 29th, 2013

Cajun French:  le spinach (lu spinach) – spinach


Pine NutsWe are participating in an “Elf4Health Challenge” and it was Meatless Monday.  For us that was not a problem but we wanted something different.  Spinach was in the frig and our first thought was sauté spinach with onions and garlic.  Opening the veggie drawer, fennel showed it face and an additional ingredient was added.  As with most of our recipes ingredients were added and left out as we cooked.  The end result was amazing with the fennel adding a unique flavor.

Mais C’est Bon!

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Cypress Cafe – Bay St. Louis, MS

November 26th, 2013

Cajun French:  venter (von-tā) – wind (to blow)


Sandwich SaladLunch by the Bay is one of our favorite things to do when on the Coast.  Today was no different.  We went in search of the perfect café where we could sit outside looking out to the open water, feel the breeze and enjoy the salt air.  Only problem, the day was chilly and very windy; no sitting outside today.  Read the rest of this entry »