Let’s Grill!

Summer is the grilling season, yet in Louisiana it is best when the weather is cool and being outside is enjoyable.  Such was the case when we were RVing at Tickfaw State Park in Springfield, LA.  It was the last cool snap before record heat and we decided to enjoy every minute of the Spring weather.  We had fresh vegetables and shrimp from the Red Stick Market in Baton Rouge and we grilled them with just olive oil and seasoning.  It was as fresh as the cool breezes!
Mais C’est Bon!
 
Enjoy!!
 
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Baked Yellow Squash and Shrimp

The farmer’s market was alive with color this Saturday.  Nothing was more brilliant than the yellow squash.  They were so yellow; it was as
if we were looking at the sun!

Squash is so versatile that it is hard to decide how to cook the squash.

The below recipe is a quick and easy meal or side dish.  In fact, you can make two different entrees or side dishes with the basic recipe.

Mais C’est Bon!

Enjoy!!

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Bean Burgers

Realizing we are eating too much animal fat, we decided to take action.  Our reason is based on health concerns only.  We are not becoming Vegans nor or we becoming total Vegetarians.  We will continue to eat fish and seafood as well as eggs.  This action is not set in concrete, so while we will post mostly meatless meals, you may find meat related products at times.

Use any beans you have available.  I use whatever beans I cook for the week.

These burgers are great for any meal as well as snacks.

 

Mais C’est Bon!  Enjoy!!

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Pinto Beans

Although Red Beans is a traditional New Orleans Monday Meal, we eat all types of beans and on any day.  This week it is Pinto Beans.  We cooked these on Sunday and used them all week in various ways from entrees to side dishes.  Monday was traditional bean day since Monday was also wash day.  It was easy to put a pot of beans simmering on the stove while completing other tasks like washing.

Mais C’est Bon!

Enjoy!!

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Breakfast Pie

This Breakfast Pie is a great alternative to the common camping breakfast of eggs, bacon, and toast.  The pie is easy to make and can be made the day before and refrigerated.  The pie is also very adaptable to personal taste.  Any ingredients may be added to the basic ingredients of bacon, eggs, onions and pie crust.  The pie can become vegetarian by leaving out the meat and adding a variety of vegetables even using leftovers from the night before . 

Do not use a pie plate to make this pie.  We tried a pie plate the first time we baked it and there was too much crust.  The pizza pan gives less crust and more filling. 

One pie makes six servings.

Serve the pie with fresh fruit salad.

Enjoy!  Mais C’est Bon!!   

Breakfast Pie

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Taco Soup

This recipe was given to me many years ago by my cousin, Judy Campbell. I am not sure where it came from so I am not sure where the credit goes. I usually change a recipe by adding something, taking away something, etc. This recipe is so easy and taste so great that no change was needed. It truly is as easy as opening cans.

Enjoy!  Mais C’est Bon!!

I made this soup last weekend when we camped at Tickfaw State Park in Springfield, LA with 6 other RVs.    

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Cajun Ravioli with Vodka Cream Sauce

Tomato Vodka Cream Sauce

In skillet place one tablespoon of butter and one tablespoon of olive oil, sauté ½ onion finely chopped until translucent. To a medium high fire add ½ cup Vodka. Allow it to flame and burn itself out. Add 2 medium tomatoes which have been seeded and cut into small chunks. Cook until soft. Add ½ cup of heavy cream, ½ teaspoon cornstarch mixed with a little water, and salt to taste. Cook on medium low heat until cooked (3-5 minutes). Continue reading “Cajun Ravioli with Vodka Cream Sauce”

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Cajunville Chicken Salad

Our favorite farmers market is the Red Stick Farmers Market in downtown Baton Rouge, LA.  Local fresh produce, meats, cheese, eggs, and other products are available year round.  At a recent visit we purchased a chicken, bag of sweet onions, red sweet peppers along with other items.  Once home we decided to use our purchases to make Chicken Salad.  This salad can also be made using leftover chicken.

Enjoy!  Mais C’est Bon!!

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Cajun Shrimp on Rice

 

Cajun ShrimpPort Allen, LA – Laurie and I are fans of farmers markets and the fresh treasures they hold. On our last visit to the Red Stick Farmer’s Market in Baton Rouge, LA, we purchased fresh shrimp direct from the shrimper, carrots from the farmer who grew them, along with parsley and green onions. Using these fresh ingredients along with others we created the following recipe.

Enjoy! Mais C’est Bon!!

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