Cantaloupe Banana Smoothie

As Mark and I continue to enjoy our smoothie adventure we find so many combinations of fresh fruits and vegetables that we enjoy creating with. This time we added cantaloupe.

Ingredients:  yields 2 servings

• half a cantaloupe, flesh only
• 1 banana, flesh only
• 1/2 a cucumber, flesh only
• 2 small ribs of celery
• 1 large handful of kale, leaves removed from stem
• a good pour of honey
• a bit of ginger crystals

Blend it all up in my Ninja with a bit of ice and we have a morning smoothie delight.

 

Breakfast Quesadillas

Breakfast Quesadilla

I didn’t know my Maternal Grandmother very well as she lived miles away and passed when I was young.  I never realized how much one story of her impacted my life until lately.

My father would tell stories of how my Uncle would bring him home, unannounced for the weekend. (They served in the Navy together and this was before he dated and married my mother) My Grandmother had lots of children so one more mouth to feed seemed like nothing. My father would tell of how she would go into the kitchen and put together a meal like he had never dreamed of. There was always a sense of amazement in his voice as he would clarify they were of little means but you would’ve never known it by the food sitting on the kitchen table.

I know realize that story has always been an internal goal for me. When my son was little and I too was strapped for cash I would make his baby food from fresh ingredients rather than store-bought. When he got older I would plan my weekly menu so that I could utilize my leftovers rather than throw them out. And now when I could probably become wasteful without noticing I reach in my freezer for those beloved leftovers to re-construct them into a meal that no one would expect to be served on a moments notice. This recipe is one. Our breakfast after returning from our extended vacation and still needing to go to the market.

Ingredients in this quesadilla: (Remember you can use anything, and a little amount goes along way)

• leftover beef roast diced
• leftover diced onions and sweet corn
• eggs
• Mexican cheddar cheese mixture
• flour tortillas
• sour cream
• tomatoes, diced
• a little cumin, black pepper and salt

In a small skillet re-heat the beef roast, onions and corn. Once it is thoroughly re-heated add a couple of eggs, season with the cumin, pepper and salt. Cook until the eggs are scrambled well. Heat a large skillet over medium high heat, dry. Place a tortilla in the hot skillet, sprinkle with cheese leaving about 1/2-inch diameter around the entire tortilla. Add the beef and egg mixture to one half, sprinkle with more cheese, add a few diced tomatoes and fold the empty half of tortilla over the mixture. Fry dry until both sides of the flour tortillas are browned to your liking. Top with a spoon full of sour cream, a little cheese and tomatoes.

 

Not your Mama’s Corn Casserole

Corn Casserole

Mark loves corn casserole….but if you have followed me for any time at all you realize I just have to add some of my favorite ingredients. So here is my version of a Corn Casserole.

Ingredients:  yields 10-15 servings

• 1 stick salted butter
• 1 can cream-style corn
• 1 1/2 cups fresh sweet corn kernels, or 1 can whole kernel corn, drained
• 2 Kale leaves, pulled from the stem and chopped
• 2 cloves garlic, minced
• 1/2 cup shredded cheddar cheese
• 1/4 tsp Cayenne Pepper plus a good couple of shakes
• 8 oz sour cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 eggs
• 1 box Jiffy corn muffin mix

Preheat your oven to 350.

Slice butter and place the slices in a 8 x 12 baking pan. Place in oven until the butter is melted. In a medium bowl mix together the cream-style corn, corn kernels, Kale, garlic, cheddar cheese, cayenne pepper, sour cream, salt and pepper. Whisk the eggs, add into the corn mixture along with the Jiffy corn muffin mix and stir well. Pour into the hot buttered dish and bake 45 to 60 minutes until golden brown.

 

Deanie’s Fresh Fish Co., Metairie, New Orleans

I love traveling with Mark. He has taught me to enjoy the local flavors wherever we go. Through him I have learned to slow down, treasure new places and enjoy the regional flavor of food and people. Our visit to New Orleans was no exception.

We met a wonderfully nice and knowledgeable young man at the Marriott Metairie in New Orleans. Ronny is his name and he’s a valet at the hotel….but if you ask me he should be in Guest Services. This young man, from the first hello, had my Mark smitten with him. Ronny was so friendly and inviting. By the time Mark and him had finished getting to know each other we had been invited to his house on Sunday for a crawfish cookout. Unfortunately we were getting on a big ship on Sunday….so the alternative was his suggestion of eating dinner at a local joint named “Deanie’s Fresh Fish Co.” Ronny was absolutely spot on. The crawfish dishes were out of this world. So if you are ever visiting New Orleans please make sure you visit “Deanie’s Fresh Fish Co.” in Metairie, New Orleans.

Oh and if you can stay a night try the Marriott, Metairie and have a chat with Ronnie, the valet. I guarantee you will enjoy meeting this young man and find his enthusiasm for his beloved New Orleans contagious.

Deanie’s Fresh Fish Co.
Metairie, New Orleans

Crawfish Etouffee

Crawfish Plate

 

The Rum House on Magazine Street in New Orleans

I’ve been missing in action for the last couple of weeks but I have a great excuse. Mark and I met up with my Son and Daughter-in-Law in New Orleans to board a cruise ship for a 7-day Western Caribbean Cruise. Both New Orleans and the Cruise were fabulous.

While visiting New Orleans Mark and I stopped in “The Rum House” for a quick plate of Nachos. Well we now know we should have taken 4 more people with us to make a dent in this plate. They were fantastic and I am definitely going to be replicating their recipe soon. So if you are ever visiting New Orleans please check “The Rum House” out, we enjoyed it very much.

“The Rum House”
Magazine Street

Nachos