Tag: rving

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Honey Roasted Vegetables

Cajun French:  le jardinage (lu jar-deen-aj) – vegetables

 

Veg PlatedThe farmers market was teeming with young vegetables this week; eggplant, radish, squash, peppers were begging to be purchased.  We generally grill our vegetables but this week we decided to try roasting.  After slicing the vegetables we tossed them with Cajun olive oil and local honey.  The results were awesome!  The vegetables were accompanied by pan grilled salmon and salad.  This recipe is very simple to prepare yet full of flavor and aromas.  Honey is the star of this dish so make sure you use high quality local honey.

Mais C’est Bon!

Enjoy!! Continue reading “Honey Roasted Vegetables”

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Watermelon Salad with Grilled Shrimp

Cajun French:  le melon doux (lu m’lon doo) – watermelon

 

Salad Shrimp 2 on sideWatermelon and shrimp – two of our favorites.  That said, it took John a moment to agree to use them together in a dish.  Laurie was ready in fact she is always up for a combination of foods.  Once John agreed we took to the kitchen and salad making.  As usual we wanted to give the dish a Cajun flair so we introduced Cajun olive oil and local honey along with cane vinegar.  The ingredients were purchased at our local farmers market with the mint coming from our herb patch.

Mais C’est Bon!

Enjoy!! Continue reading “Watermelon Salad with Grilled Shrimp”

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Cajun Radish Greens

Cajun French:  le radix (lu ra-dee) – radish

 

PlatedRadish Greens – what to do with them?  We ask this question because our farmers market radishes come with the greens.  Greens are a favorite of ours but we had never used Radish Greens.  In researching recipes, most had an Asian flair and as good as the recipes sounded we wanted a Cajun influence.  With our Cajun Culture and Radish Greens we developed a recipe that honored our Cajun Culture as well as infusing the Radish Greens.

Mais C’est Bon!

Enjoy!! Continue reading “Cajun Radish Greens”

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Pumpkin Cookies

Cajun French:  le giromon (lu jeer-ō-mon) – pumpkin

 

PumpkinsFall is in the air bringing wonderful sights and smells to us.  The spices of Fall like cinnamon, nutmeg, ginger, anise, allspice, etc. are tingling our senses and it is time to bake.  Pumpkin is a favorite and we like to try different ways to use the fruit. Pumpkin cookies topped the list since we had not tried that before.  We found a recipe in Post Punk Kitchen and tweaked it to our taste.

Mais C’est Bon!

Enjoy!! Continue reading “Pumpkin Cookies”

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Street Breads of Baton Rouge, LA

Cajun French:  la rue (la rū) – street

 

SeatingOn Saturday mornings if we are close to a Farmers Market we’re headed that way for the opening bell.  We are also looking for breakfast as most also have breakfast vendors with the markets.  When we’re in our home area of Baton Rouge, we’re pointed to the Red Stick Farmers Market.  This morning we decided to look elsewhere and step out of the box for our Saturday morning treat. Continue reading “Street Breads of Baton Rouge, LA”

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Stuffed Jalapenos

Cajun French:  bourrer (boor-ā) – stuff

 

PlatedLeftover beans and rice again.  What can we combine them with this time?  We enjoy stuffed grape leaves for snacks.  The last ones we purchased had very tough leaves so we had been using the stuffing in dishes.  Mayonnaise was used as the binder and a stuffing for Jalapenos was beginning.  The mayonnaise also gives a richness to the peppers.  This dish is a great snack or side for a salad.

Mais C’est Bon!

Enjoy!! Continue reading “Stuffed Jalapenos”

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Eggs Beanedict

Cajun French:  le piment fort (lu pee-mon for) – pepper (hot)

 

Lettuce Patty Egg Sauce ChivesWhat do you do with left over beans and rice?  Bean Patties.

What do you do with left over bean patties?  Eggs Beanedict.

If you are like us, there always seems to be beans and rice left even after eating leftovers.  Trying to come up with a way to use the beans and rice in a creative manner, we decided on bean patties.  They had a great flavor and we served them with grilled salmon.  Ok, now we had two bean patties leftover.  Thinking breakfast we decided to top them with fried eggs and one thing led to another.  Eggs Beanedict was born and enjoyed.

Mais C’est Bon!

Enjoy!! Continue reading “Eggs Beanedict”

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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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