Monthly Archives: June 2020

Classic Deviled Eggs with a Cajun “Kick”

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Here’s a recipe which I’ve intended to post for quite some time. I love my version of “Classic Deviled Eggs” and I’ve finally found time to share it. The eggs are creamy and flavorful with just a hint of Cajun “zip.” It is a great dish to take to any event including a Fourth of July picnic or a covered dish supper. And I located a vintage serving platter made just for deviled eggs in one of my china cabinets — looks like this one has a bridal shower or wedding motif.

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Marinated Zucchini, Black Bean and Tomato Salad

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My backyard garden is doing great this year. The star performers are my zucchini plants. I have an abundance of this vegetable and I’ve tried out a number of recipes. This quick and easy summer salsa is a tasty way to serve zucchini. No cooking is involved — just slice and dice, combine the ingredients and marinate. The raw zucchini has a mild flavor and blends well in this dish. It’s a very healthy recipe and good way to include vegetables in meals. Continue reading →

Heirloom Tomatoes with Classic French Vinaigrette

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Once again, I’m attempting to grow tomatoes in my backyard garden. I love fresh, ripe tomatoes in the summertime and am not giving up as a gardener. This time I have a few green Heirloom tomatoes on my tomato vines. Hurrah! I’ll add a few more tomatoes from the market for a grand tomato salad because I’m getting tired of waiting for my tomatoes to ripen. I’m serving the tomatoes with my favorite salad dressing, “Classic French Vinaigrette.” This vinaigrette recipe has been my “go to” dressing for years for any type of salad greens or tomatoes. My dressing is “light” in flavor, adds just enough pizzazz to dress up the tomatoes and salad and includes one “secret ingredient.”

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Iced Coffee Frappé

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Recently a co-worker treated us to a McDonald’s Frappé with caramel and whipped topping. My, it was delicious. Where have I been? Well, not at McDonald’s. Or Starbucks. I rarely stop at these restaurants in the morning for a variety of reasons. But I love a cup of coffee for a caffeine infusion to get the day going. I got the idea of making my own concoction when my husband mentioned how much he enjoyed mixing almond milk with coffee for a chilled coffee drink in the morning. I brought out the smoothie blender and began to experiment.

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