It would take a very strong heart to say no to fresh, home-baked cookies or a moist, pineapple-upside down cake straight from the oven. If you are in love with desserts as we are, here is an amazing infographic from the Vanilla Valley, taking a close look at some of our favorite sugary treats from around the world. What’s more, it also has some handy facts and figures for the dessert lover in you. For instance, did you know that women are 25% more likely than men to order desserts? Or that cake is the most gender-neutral dessert, accounting for more than a quarter of all dessert orders?
Take the delicious bloody mary to the next level by making chilled gazpacho shooters that are perfect during these HOT summer days!
- 1 pound Creole or vine ripened tomatoes, seeded and chopped
- Bloody Mary Mix
- 1 English cucumber, chopped
- ½ cup chopped sweet onion
- 1 cup chopped red bell pepper
- 3 jalapenos, seeded and chopped
- 2 garlic cloves, minced or pressed
- Juice of 1 larger or 2 small limes
- 2 teaspoons Tabasco Worcestershire sauce
- Salt and fresh ground black pepper, to taste
- Spicy basil for garnish
- Note: Reserve some of the chopped vegetables for topping.
- Quick boil the chopped tomatoes just until soft. Transfer to an ice bath to stop the cooking and cool.
- Combine the tomatoes and enough bloody mary mix to make 2 cups. Place into a large mixing bowl. Add the remaining ingredients except for the basil. Place a cup at a time in a blender and puree for 20 seconds. Return the mixture to the bowl. Cover and chill for 2 hours.
- Serve in glasses and top with remaining chopped vegetables and basil. Enjoy!
In Louisiana our food is celebrated in many ways and one of the best ways of doing that is through the many food festivals and I have a treat for you! Going on this weekend is the Lockport Food Festival, where you will find a fantastic line-up of music from swamp pop to Country and Variety. Don’t miss out on your chance to eat some fantastic foods including Jambalaya, Gumbo, Seafood Poy-boys, Crawfish Etoufee, White Beans, Griads, Fried Catfish, Beignets and of course don’t forget our fantastic sweet shop.
“La Fete Du Monde”
Great cajun food and family fun
Lockport Food Festival is located at 710 Church St, Lockport, Louisiana 70374
It’s officially HOT which makes me want to indulge in cool summer salads. I have been eating this salad since I can remember, it’s simple, delicious, and healthy.
My Dad would fix this as a meal for lunch and now I make it with most meals and it is my husbands favorite salad. It’s perfect for warm summer days, get together’s, lunch, or as a side to any meal.
- 1 English cucumber
- Pinch of sea salt
- 2 Tablespoons white wine vinegar
- 2 Teaspoons rice vinegar
- 2 Teaspoons organic sugar
- 1 Tablespoon fresh dill or 2 teaspoons dried dill
- 2 Tablespoons finely chopped or minced red bell pepper
- 2 Tablespoons finely chopped or minced sweet onion
- Thinly slice the cucumber using a mandolin
- In a medium bowl, mix the remaining ingredients.
- Place the cucumber and dressing into a large plastic zip lock bag and chill in the refrigerator for at least one hour.
- Pour into a serving bowl.
- Serve and enjoy!
These Cajun potatoes sautéed with diced Andouille make a perfect breakfast, brunch, or side dish for any day of the week. I try to incorporate new Cajun side dishes that everyone can enjoy and this one was definitely a winner.
- 3 pounds small potatoes, thinly sliced
- 1 pound Andouille sausage, diced
- ¼ cup olive oil, divided
- 1 tablespoon Cajun seasoning, adjust to taste
- 6 garlic cloves, minced
- ¼ cup chopped fresh parsley
- Thinly slice the potatoes and coat with ½ the olive oil. Season with Cajun seasoning.
- In a large skillet heat the remaining half of the olive oil until it starts to ripple.
- Add the diced andouille and cook through, but don't over cook it.
- Remove the andouille from the pan.
- Add the sliced potatoes to the pan that the andouille was cooked in and saute the potatoes in the rendered fat.
- When the potatoes start to get crispy add the garlic.
- Continue to cook until the edges of the potatoes start to brown.
- Add the andouille back to the pan.
- Cook for an additional 5 minutes.
- Toss with the parsley and serve.