Entree – Page 15 – RV Cajun Cooking

April 15, 2011April 15, 2011

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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February 10, 2011October 9, 2011

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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October 22, 2010March 12, 2011

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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October 15, 2010May 21, 2011

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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August 16, 2010October 9, 2011

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”

July 14, 2010October 9, 2011

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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April 30, 2010October 9, 2011

Cajun Shrimp on Rice

Port 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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