Sunday Dinner

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Hot Cajun Crab Dip

Creole Tomato Salad

Greetings and salutations from the absent GG!!  It's Sunday and I'm busy in the kitchen, so I'll keep the long overdue rhetoric to a minimum.  I've been recently updating my FB page with some Sunday dinner menus because I am trying to take baby steps back into the blogosphere and it was high time to do so here on my little space in the world.  Sooo, I'm just gonna cut to the chase and talk about the menu.  

Mardi Gras is just two days away and I have been sporting my Creole/Cajun pants the last couple of days 🎭.  This pre-Fat Tuesday feast combines my love for both said cuisines.   

Long time readers might recall one of my favorite creole salads/slaws.  This is a simple spin on that recipe where I use plump Campari tomatoes (they are pretty decent all year round and I had a craving for some sweet tomatoes) in lieu of the cabbage.  The tomatoes are sweet, the herbs and onions have a nice bite, and the dressing is bold in flavor without being over powering to the palate.  This salad provides a nice balance of flavor and texture to the meal.  Happy Sunday and "I'm glad for you ta be seein' me"- (said in my best Justin Wilson voice)!  

Creole Tomato Salad
serves 8-10

1 extra large beef bouillon cube from a 2.3 ounce package
2 Tablespoons of water
3 pounds Campari tomatoes, quartered
1 bunch green onions, roots trimmed and finely chopped
1 medium shallot, finely chopped
1/2 teaspoon dried thyme
3/4 teaspoon dried basil
4 cloves of garlic, minced
1/2 cup olive oil
1/4 cup red wine vinegar
Tabasco to taste, optional
Kosher salt and freshly ground black pepper to taste

In a small bowl, combine the bouillon cube and water.  Microwave on high for one minute.  Allow the bouillon cube to dissolve in the water; set aside to cool to room temperature.

Place the tomatoes in a large bowl.  Add the green onions, shallot, thyme, basil and garlic; toss to combine.  In a separate medium bowl, whisk together the oil, vinegar, and bouillon mixture.  Pour the vinaigrette over the tomatoes and gently toss to coat the tomatoes completely.  Season to taste with Tabasco, kosher salt and freshly ground black pepper.  Enjoy!

Source: Adapted from La Bouche Creole via my aunt, Mrs. Francine Sembert of Greensboro, North Carolina


  1. Welcome back to the "blog" world. I was hoping you hadn't gone away for good; I love your recipes. I still stop by every now and then to search for recipes. My children adore your chicken nugget recipe (I do too). I hope to see more of your great recipes. Blessings to you.

    1. Keisha, you just warmed my heart! I'm not going anywhere, especially because I need to keep after my own recipe file to share with my children as the grow old and start families, which isn't too far away!! Thank you for your sweet comment and blessings to you and yours as well.

  2. So good to see you back! I've missed your recipes and beautiful menu posts!

    1. Thank you! I've missed blogging too.

  3. I'm so glad you're back ! Already looking forward to your next post (no pressure of course ;))

    1. Thank you and thank you for understanding!

  4. Last week I was cleaning up my reading list, deleting old blogs that don't post anymore (or ones that I'm not interested in anymore). I saw yours and thought, "No, if she ever comes back I need to know!" Yay!!! I love your blog =).

    1. This might be the best comment EVER! Thank you so much!


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