Last summer, I posted a recipe for “Quick Breakfast Casserole.” I love the flavors of sausage, egg and cheese combined into a casserole, but wondered if I could adapt the recipe to make a vegetarian version. I tried substituting black beans and more vegetable seasonings in place of the sausage. My husband loved it stating, “this tastes like a quiche.” He’s partially correct. And so I have named my one-bowl vegetarian–not vegan–adaption, “Easy Vegetarian Breakfast Quiche.” Continue reading
“Shrimp Quesadillas” is quickly becoming one of our favorite supper dishes. They also make a great appetizer for a party such as an upcoming Superbowl football game gathering. If you haven’t tried to prepare these at home, then you are missing out on an easy-to-prepare Mexican entree. The recipe for shrimp quesadillas takes only a few ingredients. After they are made, pile on the toppings and serve! Here’s what we did.
Here’s another recipe for Louisiana crawfish — Crawfish Pasta Salad. This is a different take on using crawfish. Mixed in with pasta, the recipe is really quite tasty. The recipe is one I’ve kept for years — never throw away a good recipe. Continue reading
Crawfish is a Louisiana novelty; in season in the spring. Traditionally, this fresh-water crustacean is boiled in a large pot with plenty of spices added. Then peel the tails, eat the meat and enjoy. There are other ways to prepare the crawfish meat; one of my favorites is crawfish pie–shown here in an individual phyllo shell.