Cajun Shrimp and Linguine

I like to make Cajun/Creole meals more often than I do and when Mary posted the recipefor Cajun Shrimp and Linguine on her Deep South Dish, I quickly saved it.  I made a few changes to the recipe but it is primarily as she made it – my changes this time are in orange and I show changes I'll make next time - you can see Mary's original by clicking on the above link.

Ham, Broccoli, and Mushroom Quiche - Delicious

Sorry about the print color - don't know what's going on.

When Bev made her tomato pie the other day, she made a double crust recipe and had enough left for a quiche so I combined a recipe from For The Love Of Cooking and Spicy Southern Kitchen plus Bev added mushrooms to get the recipe below.

Homemade Dill Pickles

We don’t eat a lot of dill pickles but we prefer the garlic dills we make ourselves using a particular variety of cucumbers (name unknown) that we get from the Englewood Amish Market.  

Individual Tomato Pies

I don’t know why, but we haven’t made these in years and they are outrageously good.  The recipe comes from the Roseville B&B in Marshall, TX but I don’t have a link for it.

Some Recent Meals & Happenings

Bev works very hard to keep her flower gardens looking good and one of them is around the rock in the middle of our driveway.

A Day Trip Into The Foothills

I’ve been so disappointed at missing our RV trips this year and the recent cancellation of our six week long Colorado trip has me a little depressed.  I’ve considered some short local RV trips, but in the end, we decided to just try some day trips via the car beginning with this one.

Bev wanted to go to a Mennonite Farm Market but rather than our normal Englewood Market we decided to go further south to the Delano Community Market as part of the day trip loop – Delano is a small community south of Etowah, TN.

Jerk Chicken And Caribbean Rice & Beans

We had not made jerk chicken in a long time and we decided it would make a good Thursday supper for our friends and us.  I used our normal jerk marinade to season the chicken but the recipe below is for one and half times.  I like whole chicken for the dish so I spatchcocked one for us but they prefer breasts so I did four large ones for them.