Category: Entree

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Stuffed Creole Tomato

What is a Creole Tomato?

A true Creole Tomato is grown in the river parishes south of New Orleans.  The soil and the climate make the tomato a “Creole”.   The tomato is meaty, juicy, thick and a delicacy in south  Louisiana.  Nothing announces summer like
the Creole Tomato and snowballs.  Locals  wait for each to “come in season”.

We purchased Creole Tomatoes at the festival and have enjoyed them all week.  Now we are down to our last big plump juicy delicacy – what to do with it?  We decided to make a tuna salad and stuff the tomato which is large enough to share.

Mais C’est Bon!

Enjoy!!

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In Honor of Vieux To Do: Shrimp, Creole Tomato, & Zydeco

“Vieux To Do” is this weekend in the French Quarter in New Orleans, LA.  This festival is three in one: Creole Tomato, Cajun Zydeco Music, and Seafood Festivals.  To get ourselves ready to eat, drink, dance and thoroughly enjoy the heat we are preparing a shrimp dish along with a creole tomato salad.  We have Zydeco music on, opened a favorite bottle of wine and we are ready to cook.  Join us as we enjoy the bounty South Louisiana offers…

Mais C’est Bon!

Enjoy!!

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Shrimp and Artichoke Sandwich

Shrimp is a staple in our diet and we always seem to have leftover ones in the fridge.  We try to come up with creative ways to use the shrimp.  This dish came about because it was lunch time, we were hungry, nothing was fixed and into the fridge we went.

There is really no recipe for this dish; it is a building of ingredients we had on hand.  In our opinion it turned out great – very clean and fresh tasting!

We always try to keep roasted garlic in olive oil on hand.  I always say we should own a garlic farm with the amount of garlic we use.   If you have never roasted garlic in olive oil, try it.  It keeps well, of course ours never last long enough to really know, and is good in almost everything.

Mais C’est Bon!

Enjoy!!

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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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