Category: Entree

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Shrimp Pasta

Cajun French:  la chevrette (la shuv-ret) – shrimp

 

PlatedPasta is a staple in our pantry and we are always looking for ways to make a pasta dish interesting.  What was to be just another tomato sauce and pasta evolved into a dish with depth of flavor.  There was fresh corn in the refrigerator so that went in.  Laurie had Kipper Snacks for lunch and one was left, so it was mashed and into the sauce it went along with red wine.  The sauce is full of flavor with a depth of richness.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Pasta”

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Eggplant Seafood Casserole

Cajun French:  la breme (la brem) – eggplant

 

PlatedEggplant is a vegetable we enjoy using in various ways.  Not sure how we wanted to use the one we purchased at the farmers market, so we started brainstorming.  What else had we purchased or had on hand that we could incorporate?  After some discussion, we decided on a casserole using seafood – shrimp and crab.  The fresh peppers were abundant this week and we had a variety so in they went.  The mayonnaise was used not only as a binding but also for flavor enhancement.  Although the recipe is easy, the results are a casserole with a richness to be enjoyed.

Mais C’est Bon!

Enjoy!! Continue reading “Eggplant Seafood Casserole”

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Flatbread Pizza

Cajun French:  Cuire (kū-eer) – bake

 

PlatedSo many ways to make pizza with varied ingredients, the options are limitless.  The pizza could be very healthy or a heart attack on a plate and everything in between.  Our pizza du jour is made using flatbread with olive oil and lots of garlic and we build from there.  The garlic is roasted in the olive oil, yes we like garlic.  Have fun with the pizza; try different ingredients with different combinations.  Some will be great others not to be tried again.  But that is the fun of cooking especially cooking with family and friends.

Mais C’est Bon!

Enjoy!! Continue reading “Flatbread Pizza”

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Colorado River Bean Salad

Cajun French: la feve (la fev) – bean

 

Plated with avocadoWalking into Let It Grow in Cortez, CO a combination coffee house, plant nursery, market and café, we saw a large display of dried beans.  Always attracted to beans of every type, we headed over and were amazed with the variety and names.  Colorado River, Zuni Gold, Mortgage Lifter, Anasazi, Pinkeye and Cranberry were just a few of the beans available. Continue reading “Colorado River Bean Salad”

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Almond Veggie Rice

Cajun French:  le “spinach” (lu “spinach”) – spinach

 

Plated with Brussel SproutsHaving fresh vegetables that needed cooking, we decided to make Veggie Rice.  Sauté vegetables over rice was the plan but as always the plan evolved.  Rice was cooked with fresh rosemary then combined with the vegetables and almond butter was added.  Wow!  The almond butter added a richness and the aroma made our mouths water.

Mais C’est Bon!

Enjoy!! Continue reading “Almond Veggie Rice”

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Nutty Penne

Cajun French:  l’asperge (l’as-pairj) – asparagus

 

Plated with cheeseFresh leeks were in our market basket this week, so we decided to make a dish focusing on the leeks.  At least that is how it started.  The dish evolved to include pine nuts and watercress.  In the end we had a thick sauce to mix with penne, top with cheese and enjoy.

Mais C’est Bon!

Enjoy!! Continue reading “Nutty Penne”

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Mustard Tarragon Catfish

Cajun French:  la moutarde (la moo-tard) – mustard

 

PlatedFresh Louisiana wild caught catfish – nothing like its sweet taste.  We purchased catfish from Outlaw Katfish at the Red Stick Farmers Market and were ready for some of that sweetness.  We wanted to try something different and our herb garden was calling us.  Fresh tarragon and Creole mustard – yes!  We made a paste using the mustard as a base and rubbed one side of the fish.  The fish was served with our Rice with Broccoli Flowers.

Mais C’est Bon!

Enjoy!! Continue reading “Mustard Tarragon Catfish”

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Crawfish and Cornbread


Cajun French:  le persil (lu pair-see) – parsley

 

PlatedIt’s Crawfish time in south Louisiana!  Fresh crawfish are abundant this time of year and we try to incorporate them into as many meals as possible.  This one is a very simple yet elegant meal and is delicious.  The cornbread is made using locally milled cornmeal from Papa Tom and fresh crawfish tails from the Outlaw Katfish Company.

Mais C’est Bon!

Enjoy!! Continue reading “Crawfish and Cornbread”

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Sweet Potato Stuffed Shrimp with Pecans

Cajun French:  la pacane (la pa-kan) – pecan

 

PlatedLeftovers.

What does it mean to you?  Some people we know will not touch leftovers; others make extra just to have leftovers.  For us, leftovers are the beginning of another meal.  Today we had a baked sweet potato, rice, and corn – what to do?  There was also fresh shrimp.  Creativity started and we ended with stuffed shrimp.

Mais C’est Bon!

Enjoy!! Continue reading “Sweet Potato Stuffed Shrimp with Pecans”

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