Saturday, February 6, 2016

King Cake Bread Pudding + More Mardi Gras Faves

It's time for some serious Mardi Grawin', ya'll, and I've been tweaking my menu for a little "after the parade" party that I'm having on Lundi Gras. Of course, I'll be serving a lot of traditional Mardi Gras dishes, but will also be adding a decadent new dessert. This King Cake Bread Pudding is just heavenly and is a perfect blend of decadent King Cake, and a "to die for" Bourbon-Cream Cheese Frosting. (recipe below) Sinfully delicious. cher! Bon Appetit!


King Cake Bread Pudding

1  small "day old" King Cake, cubed
2 large eggs
2 cups half and half
1 (14 ounce) can sweetened condensed milk
1/2 cup sugar
1/2 cup brown sugar
2 tsp.'s cinnamon
1 tsp. almond extract
Purple, green, and yellow, sugar crystals

Place the cake cubes in a lightly greased, 13x9 inch baking pan.

In a large bowl, combine eggs, half and half, milk, sugars, and almond extract. Whisk until well blended and spoon mixture evenly over cake cubes and press down to evenly coat.

Let sit at room temperature for 30 minutes. Bake in a preheated 350 degree oven for about 35 to 40 minutes or until a knife comes out clean.

Cool and then frost with Bourbon Cream Cheese Frosting. (recipe below) Sprinkle with colored sugars. Fab!

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Bourbon - Cream Cheese Frosting
 
1 8 ounce package cream cheese, softened
4 tbs.'s butter, softened
3 cups confectioners sugar
1 shot bourbon 

Combine cream cheese and butter in mixing bowl. Microwave on high for 15 seconds. Stir in bourbon and beat in sugar until well combined. Divine!

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For more of my Mardi Gras desserts, click here.



For my Mardi Gras Menu, click here.



For my Mardi Gras drinks, click here.


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Wishing you all a safe,  fun filled, and HAPPY MARDI GRAS!!! Have a blast, cher! Merci beaucoup for stopping by!

Sunday, January 31, 2016

Cajun Super Bowl Menu + Mardi Gras Fun

It's almost time for Super Bowl 50 and I wanted to share some of my favorite party recipes that I will be preparing for my family and guests. They are all out of this world and are guaranteed to please at your Game Day gathering or your Mardi Gras celebration. Cest bon, cher! And for starters, why not try one of these Cajun Beer-Garitas. Cheers!

Cajun Beer-Garita

2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1  bottle of beer, chilled

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into half of a Margarita glass and turn a beer upside down into the glass.


Cajun Super Bowl Menu

Smoky Bacon-Blue Cheese Dip

1/2 cup blue cheese, crumbled
3 strips smoked bacon, cooked, drained, and crumbled
1/2 cup light mayo
4 tbs.'s low fat buttermilk
4 tbs.'s light sour cream
1/4 cup green onions, chopped fine
1 tsp.apple cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
Salt and Tabasco to taste

Combine all ingredients in mixing bowl and whisk until well blended. Chill for 1 hour. Serve with fresh veggies or crackers.

 Also great with my Bayou Buffalo Wings.


Mini Muffalettas






















Kahlua Fudge Cupcakes

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Mardi Gras Fun

Mardi Gras season is in full swing in Cajun country and parades are rolling and there are parties galore, with lots of fun and great food everywhere you go. Here are a few pics from the Krewe de Cheins parade, (aka the doggie parade) that rolled through downtown Lafayette on Saturday afternoon. It was a beautiful warm and sunny day.

(click on photos to enlarge)




Stay tuned for lots of fabulous Mardi Gras eats and videos. Merci beaucoup for passing by!

Wednesday, December 30, 2015

Cajun New Year's Faves

It's almost time for one of my favorite holidays, and I'm looking forward to hosting a little party on New Year's Day. I love to have a casual buffet, with lots of scrumptious Cajun faves, plus a bottle or two of champagne and a big batch of my Cajun Bloody Mary's. And I'll be including a few traditional New Year dishes for good luck and prosperity in the year ahead. Links below. Bon Appetit and HAPPY NEW YEAR!


Main Course 

Cajun Pork Roast  w/ Honey Bourbon Glaze

1 (5 lb.) boneless, center cut pork loin
1 tbs. or more Cajun seasoning
Few shakes of Tabasco
Few shakes Worcestershire sauce
2 cans chicken broth
Honey Bourbon Glaze, (recipe below)



Rub Cajun seasoning over pork and  and place in 13x9 inch baking pan. Roast at 350 degrees for 45 minutes. Reduce temperature to 325 degrees and add broth, Worcestershire sauce and Tabasco to pan, scraping any pork drippings.  Coat with half of the glaze over the pork and roast for 30 minutes longer basting occasionally. Add the remaining glaze and continue baking for 15 minutes or until internal temperature reaches 135 degrees. Let stand for 10 minutes before carving.


Honey Bourbon Glaze


1/2 cup pure honey
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
Dash of ground cloves, cinnamon, and allspice



Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat.


Appetizers

Spicy Crawfish Dip w/ Pastry Shells











 Spicy Cajun Shrimp Dip w/ Mini Croissants




Desserts

Amaretto Brownies  w/ Praline Icing



 










Bayou Bread Pudding 


Wishing ya'll a happy, healthy, and prosperous, New Year!

Happy 2016! Let the good times roll, cher!

Sunday, December 20, 2015

Cajun Christmas Eve Party Menu

Cajun Christmas Eve Party Menu 


Tis' the season for holiday parties and I've been looking through my favorite recipes and finalizing my menu for our annual Christmas Eve Party. Here's what I have so far and I'm thinking of including maybe some boiled crawfish,  and maybe a few grilling recipes, too, since it's supposed to be 80 degrees on Christmas day, here in Cajun country. Life doesn't get any better than that, cher!  All guaranteed to please your family and guests! Bon Appetit!

(click on recipe title to view recipe)

 Appetizers
 

Crawfish Spinach Bread Bowl


 Spicy Crab Stuffed Jalapenos

 Smoky Blue Cheese Dip w/ Fresh Veggies








Main Course 

Cajun Roast Turkey Breast 

Cajun Baked Ham w/ Honey-Mustard Bourbon Glaze




Sides

Loaded Baked Potato Casserole




Spinach Madeleine 

 Brandied Sweet Potatoes 

 Southern Corn Pudding





Breads 

Cranberry-Pecan Muffins 




 Jalapeno Cornbread Muffins 

Grandma's Buttermilk Biscuits







Desserts 

Marguerite's Christmas Cookies


Eggnog Bread Pudding w/ Cherry-Bourbon Sauce

Kahlua Fudge Cake w/ Kahlua Fudge Frosting

Creole Pecan Pie w/ Bourbon Whipped Cream
 



Wishing you all a happy, safe, and blessed holiday season. Merci beaucoup for stopping by!

Happy Holidays, Ya'll! 

Sunday, December 6, 2015

Cajun Stuffed Bell Pepper Casserole + Bayou Boogie

Now that we are finally getting some regular cool fronts, I am starting to feel like cooking again. The bell peppers were on sale at my local produce market and instead of the usual stuffed bell peppers that I usually make, I decided on a scrumptious casserole that I had at a recent family gathering. It's chocked full of delicious, spicy flavors and and so easy for those busy days.  Pair with a nice garden salad and my jalapeno cornbread, (recipe below) for an easy and delicious week night meal. Cest bon, cher!

Cajun Stuffed Bell Pepper Casserole

1 lb. lean ground beef
3 or 4 bell peppers, coarsely chopped
1 can Rotel tomatoes with green chilies
1 cup of fresh,  frozen, or canned corn
2 tsp.'s minced garlic
1 small onion, finely chopped
2 tbs.'s fresh parsley, choped
1 tsp. or more Cajun seasoning
1 tbs. Worcestershire sauce
1 can cream of mushroom soup + 1/2 soup can of water
2 cups cooked rice
1 cup shredded cheese, divided

In large skillet, on medium heat, brown ground beef with Cajun seasoning and drain excess oil. Add chopped onions, bell peppers, tomatoes, corn, and garlic, and stir fry for 10 minutes. Add the Worcestershire sauce, cream of mushroom soup, and water, stir well and cover and simmer for 20 minutes. Stir in half of the cheese and mix well.


Add the cooked rice to the meat mixture and mix gently. Transfer to a buttered casserole dish, and top with other half of the cheese and bake in a preheated oven at 350 degrees for 15 to 20 minutes or until bubbly and cheese is melted.  Serves 6

Jalapeno Cornbread


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Bayou Boogie
Here's another little clip that I took at Festival Acadiens. Roddie Romero and the Hub City All Stars were really revving it up and the crowd was loving this band. Let the good times roll, cher!



Wishing ya'll a fun and happy week! Merci beaucoup for passing by!

Sunday, November 22, 2015

Cajun Thanksgiving Menu

With Thanksgiving just a few days away, I am putting the finishing touches on my holiday menu. I asked my family and friends what dishes they wanted most this year and here is the menu that they requested.  And of course, there will be plenty of appetizers and desserts, too. (links below) Bon appetit!


Cajun Roast Turkey w/ Cornbread Oyster Stuffing

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced thin
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity. Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter,  and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan and bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.


Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy. Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

2 tbs.'s salt
2 tbs.'s onion powder

2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed 

1 tbs. each, dried thyme and sage

Combine all ingredients and mix well.

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(click on title to view recipes)

Cornbread Oyster Stuffing





Nanny's Praline-Sweet Potato Casserole 

String Bean Casserole

Jalapeno Cranberry Sauce












Mama's Sweet Potato Biscuits


For more of my Cajun Thanksgiving sides, click here.

For my Cajun Thanksgiving desserts, click here.

For my Cajun holiday appetizers, click here.



Wishing all of you a very Happy Thanksgiving, filled with good food,  good times, and good cheer! Merci beaucoup for stopping by!