Tag: louisiana

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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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Fresh Market Breakfast

At this time of year, the Red Stick Farmers Market is bursting with produce and especially with color. After returning home with our weekly supply of fresh items, we realized we could make a breakfast using all market items, except the parsley from our herb garden. The freshness bursts in your mouth with every bite of this dish.

Mais C’est Bon!

Enjoy!!
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Shrimp Omlete

Although the “Mighty Mississippi” has taken front and center lately, there have been other important events in our lives.  This week was our wedding anniversary and John fixed a gourmet breakfast for us to celebrate.

This Shrimp Omelet topped with Dill Sauce and Shrimp was a perfect way to start a special day.

Mais C’est Bon!

Enjoy!!

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Crawfish Boil Potato Salad

The roar of the propane burner, the pungent aroma of crab boil and pepper, and the taste of ice cold beer – it’s a crawfish boil. What’s more natural in South Louisiana than a crawfish boil with relatives and friends? Now, several days later, let’s use those leftover boiled potatoes and crawfish for a salad.

If you have not been to a crawfish boil, you can boil the potatoes in crab boil and purchase fresh Louisiana crawfish. When the potatoes are done, drop the crawfish in the water and let sit for ten minutes. Drain and you are ready to prepare the salad.

Mais C’est Bon!

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Blueberry Sweet Potato Pancakes

We have been preoccupied with water lately; namely the “Mighty Mississippi”.  Living five houses from the levee in south Louisiana makes us quite aware of the rising water.  None the less, life goes on and cooking continues.

Today at the Farmers Market, blueberries and strawberries abounded.  We had pancakes on our mind as we headed home from the market.  Once again, we used Bruce’s Sweet Potato Pancake mix and fresh berries.

Mais C’est Bon!

Enjoy!!

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Salmon Canape

Party Time!

We have a group of friends who enjoy wine tastings.  Every few months we gather at someone’s home to party and taste wine.  Last week was
the annual event at Steve and Diane’s with Steve preparing the main dishes and everyone else bringing compliments.

We took our basic dressing and added to it and made a Salmon Spread for toast rounds.

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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Sweet Potato Pancakes

Sweet Potatoes are a staple for Thanksgiving and Christmas dinners.  Sweet Potatoes and Yams are abundant in south Louisiana and they are used in a variety of ways all year.  Sweet potato hash browns, bake sweet potatoes, sweet potato salad, and sweet potato fries are just a few ways of using sweet potatoes or yams.

We have used left over baked sweet potatoes to make pancakes and biscuits.  Now we have an easier way – Bruce’s Food in New Iberia, LA has a Sweet Potato Pancake and Waffle Mix available.  The mix is complete meaning just water is added.  Instead of water, we decided to add egg and milk.  The below recipe is the result of our experimenting.

Mais C’est Bon!

Enjoy!!

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Russian Kale

Louisiana’s favorite greens include Mustard, Collard, and Turnip.  The more gourmet greens like Kale and Chard can be found at farmer’s markets yet not so much at the local grocery.  We have had Kale and Chard in the past; yet, it was from a friend’s garden and the greens were mature and we now know, past their prime.

Because of our past experience, we would not give the young Kale or Chard at farmer’s markets a second glance.  Finally we decided to give young Swiss Chard a chance and it was well worth the effort.  Last week at the market, there was young Kale and we purchased some.  The recipe below is the result of much experimenting.  We like it and yes, we will purchase more young Kale.

In the south, we were used to cooking greens down with pot liquor and serving them with cornbread.  We now realize that young greens are great just sautéed!

Mais C’est Bon!

Enjoy!!

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