Wednesday, July 1, 2015

Cajun Holiday Cook-Out

With only a few days to go until the Fourth of July, I've been finalizing my menu for our holiday cook-out. With the hot and humid weather we've been having, I've decided to keep things simple with quick and easy grilled favorites, and cool refreshing drinks and desserts. This is what I have so far and who knows what else I will be adding. Bon Appetit!

Spicy Cajun Dogs

4 links Andouille or other smoked sausage
Spicy BBQ Sauce
4 poboy rolls or hot dog buns
4 tsp.'s Creole mustard
Pickled jalapeno slices
1 small onion, chopped
1/2 cup shredded cheddar cheese

Grill sausage for 10 to 15 minutes on each side on a medium hot grill. Baste with BBQ sauce before and after flipping. Grill buns for 5 minutes on indirect heat. Top with mustard, jalapeno slices, onions, and cheese.

 ^^^^^^^
 Spicy Cajun Boiled Crabs








 Cajun 7 Layer Taco Dip


Cajun Seafood Pasta Salad


 Spicy Cajun Burgers




Mama's Macaroni Salad

1/2 cup mayonnaise
1/4 cup milk
1 tbsp. white vinegar
2 tbs.'s fresh parsley, chopped
1/2 tsp. salt
1 tsp. or more, Cajun seasoning
1/2 tsp. garlic powder
Few shakes of Tabasco
8 oz.'s macaroni, cooked and rinsed
1/4 cup red onion, diced
1/4 cup bell pepper, diced
1/4 cup celery, diced

In a large bowl, stir mayonnaise, milk. vinegar, parsley, salt, Cajun seasoning, and Tabasco until well mixed. Add macaroni, onions, bell peppers, and celery. Toss until well blended and chill until ready to serve.

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 Cajun Grilled Corn on the Cob









Bayou Bourbon Beans


  Lemon Ice Box Pie












 Lemonade Sweet Tea

2 family-size tea bags
3 cups water
1/2 cup sugar
4 cups cold water
1 small can (6 oz.) frozen lemonade concentrate, thawed
Lemon slices and fresh mint sprigs for garnish

In 2 qt.saucepan, bring the 3 cups of water to a boil.  Remove from heat, add tea bags, and steep for 10 minutes. Discard tea bags and stir in sugar and stir until dissolved. Pour into a 3 quart pitcher and stir in lemon concentrate and cold water and mix well. Garnish with lemon slices and fresh mint sprigs.

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For more scrumptious cook-out recipes, click here.

Have a safe and HAPPY 4TH, YA'LL!!! Merci for stopping by!

Friday, June 19, 2015

Cajun Summer Favorites

It's summer time in Cajun country and that means lots of refreshing, cool summer drinks, and lots of grilling on the patio, and boiled crabs and shrimp. I just love sitting around the pool in the evening and sipping one of these Strawberry Margarita Spritzers while dinner is cooking on the grill. Enjoy!

Strawberry Margarita Spritzers

1 (10 oz.) package frozen strawberries, thawed
1 cup tequila
1/4 cup Triple Sec
1 (10 oz.) can frozen strawberry daiquiri mix, thawed
2 tbs.'s fresh lime juice
1 (1 liter)  bottle club soda
Lime slices for garnish

Place first 5 ingredients in blender and pulse until smooth. Pour into a pitcher and stir in club soda, right before serving. Garnish with lime slices. Cheers!

And with Father's Day, right around the corner, these scrumptious grilled Cajun favorites will be perfect for your Father's Day celebration or anytime you want a sinfully delicious meal. Guaranteed to please the Dad in your life, cher, and lure him out of his Man Cave. Bon appetit!

Cajun BBQ Ribs









 Cajun Grilled Ribeyes










Grilled Stuffed Jalapenos











 Grilled Andouille-Pepper Kabobs











For more Father's Day faves, click here. 

And for desserts click here

Wishing all of you Dads a funtastic weekend and a very Happy Father's Day! Merci beaucoup for passing by!

Friday, May 22, 2015

Cajun Memorial Day Menu

With the big Memorial Day holiday only a few days away, I've been tweaking my menu for our family cook-out. This is what I have so far, and since most guests will be bringing a side or dessert to share,  I think that we have it covered. And add to this some delicious hot and spicy boiled crawfish. Bon appetit and Happy Memorial Day, Ya'll!



Cajun Crab Dip w/ Toasted Baguettes


 



















































All fab, cher! Hope you all have a fun weekend, filled with good food, good friends, and good times! Merci beaucoup for passing by!

Friday, May 1, 2015

Spicy Creole Party Dips + More Festival Fun

Here are two quick and easy Creole style dips that are just perfect for your Cinco de Mayo celebration or any time you're in the mood for a little sinfully delicious snack. The first one is made with creamy avocados and blended with tomatoes, cilantro, and green chilies, and will send you into orbit, cher! Warning: (may become addictive)

Spicy Creole Guacamole

3 ripe avocados, peeled and pitted
1 small (8 ounce) can, Rotel tomatoes with green chilies, drained
1 small onion, minced
1 tbs. chopped cilantro
1 tbs. fresh lemon juice
1/2 tsp. sea salt
Tabasco to taste

Mash avocados in a medium bowl. Stir in tomatoes, onions, lemon juice, salt, and Tabasco, and mix well. Cover and chill until ready to serve. Serve with tortilla chips or veggies. Cest bon!

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Spicy Creole Salsa



2 cups diced fresh Creole tomatoes
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1/4 cup diced green onions, including tops
1 tbs. lime juice
1 tbs. Tabasco brand Chipotle Pepper Sauce
1 tsp. minced garlic
1/4 tsp. sea salt

Combine all ingredients is a medium bowl and mix well. Serve with chips or crackers. Fab!

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 More Festival Fun


 We had an absolute blast at Festival International this past weekend. Fabulous Cajun food, music, and fun! Here's a little clip that I took at the Chevron Stage of Leroy Thomas and the Zydeco Roadrunners rockin' the crowd.  The high spirited crowd was in overdrive, along with the band, and I thought that the roof was going to blow off! LOL

Festival International - Saturday Night



And after a few days rest, we are gearing up for the Breaux Bridge Crawfish this weekend. 3 days, 3 music stages, over 30 of the best Cajun and zydeco bands, and some of the best crawfish that you will ever have the pleasure of eating. Hope to see you there! For a complete schedule, click here.


 Wishing ya'll a fun and fab weekend! Merci beacoup for stopping by!


Friday, April 24, 2015

Blackened Shrimp Salad w/ Bloody Mary Vinaigrette + Festival Fun

Tis' the season for grilling and we're grilling up a storm here in Cajun country. What could be better than a spicy grilled blackened shrimp salad with an even spicier vinaigrette? Out of this world, cher, and guaranteed to please your family and guests! Bon Appetit!

Blackened Shrimp Salad w/ Bloody Mary Vinaigrette



Cajun blackened seasoning (recipe below)
1 lb. large shrimp, peeled and deveined, with tails left on

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Cajun Blackened Seasoning

1 tbs. paprika
1 tbs. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Mix seasoning in a large shallow bowl. Dredge shrimp in spice mixture and arrange on skewers. Grill on a preheated medium hot grill for 5 to 7 minutes on each side.

Arrange your favorite greens in a large salad bowl and top with grilled shrimp.  Layer around the shrimp with pickled jalapeno slices, tomatoes, onions, avocado slices, cheese, or crumbled bacon  Drizzle with Bloody Mary Vinaigrette. (recipe below) Fab!

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 Bloody Mary Vinaigrette

1/4 cup spicy Bloody Mike or Mary mix
2 tbs.'s olive oil
1 tbs. prepared horseradish
1 tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
1/2 tsp. hot sauce

In a small bowl, whisk together, all of the ingredients in the order given.

Serve with hot French bread for dipping into the Bloody Mary Vinaigrette. Fab!

^^^^^^^


Festival Fun

It's time for the 29th annual Festival International de Louisiane! Downtown Lafayette has been totally transformed into a huge multi-cultural super festival,  with 6 stages of fabulous music, a scrumptious food paradise, and an amazing arts and crafts bonanza for 5 straight days!  For a complete schedule, click here. Here are a few pics of Wednesday night's "kick off" concert and dance.







I will be posting some videos soon, so stay tuned.


Let the good times roll, cher! Merci beaucoup for passing by!

Saturday, March 28, 2015

Bayou Teche Bread Pudding + Cajun Fun

Here's a little Cajun treat that is absolutely fabulous and is sure to become one of your faves. It is a rich and flavorful dish and goes great with any menu you're using and also fits right in on breakfast and brunch buffets, as well. Serve with Bourbon Sauce. (recipe below) Cest bon, cher! Enjoy!

Bayou Teche Bread Pudding


1 (16 ounce) loaf French bread
1 cup fresh or canned pineapple chunks w/ juice
Shot of bourbon, (optional)

8 bacon slices , cooked and crumbled, optional
2 cups half and half or whole milk
6 0z. melted butter

4 large eggs
1 cup shredded cheese
1 large can evaporated milk

1/4 cup light brown sugar
2 tbs.'s fresh parsley, chopped
2 jalapenos, seeded and diced, (optional)
1 tbs. Cajun seasoning
Salt to taste

Place the pineapple in a bowl, add the bourbon, mix well, and set aside to marinate. 

Break up the French bread into pieces in a large bowl.

Drain the bourbon from the fruit and discard. Add the fruit to the bread, along with the melted butter. Stir in half the bacon and cheese and reserve the other half.

 

In a separate bowl, beat the eggs with the evaporated milk, sugar, jalapenos, and the seasonings, and pour over bread mixture. Mix gently with a large spoon, until blended.  Top with other half of bacon and cheese.

Transfer mixture into a buttered 9 x 13 inch baking dish. Then place in a larger baking pan filled with 2 inches of water. Bake @ 350 degrees for 20 minutes .

Remove and stir well. Spread the pudding evenly and bake for about 30 more minutes or until a knife comes out clean.

Bourbon Sauce

2 cups sugar
8 ounces butter
2 large eggs

Shot of bourbon
Reserved marinade

 



Combine the sugar and butter in a double boiler, on low heat.  Beat the eggs, add to the pan and whisk rapidly until thick. Remove pan from the heat and allow to cool, then stir in the bourbon and reserved marinade. Heat and pour over pudding before serving. Serves 8

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Cajun Fun 

Spring has sprung in Cajun country and there is no shortage of fun in good ole' Lafayette. Here's a little clip that I took at last night's Downtown Alive, featuring Roddie Romero and the Hub City Allstars. Beautiful Spring weather, no mosquitoes, yet and great Cajun music and food! Let the good times roll, cher! Cheers and a Happy Spring Ya'll! Merci beaucoup for stopping by.
 

Monday, February 16, 2015

Cajun Mardi Gras Treats


With Mardi Gras in full swing in Cajun country, we've been having lots of fun and there is still lots of fun to be had! Parades are rolling, and Mardi Gras beads are flying, and there is live music on every corner. Time to eat, drink, and be merry and especially to eat! Here is a fabulous, sinfully delicious menu that is guaranteed to please your family and guests. Bon appetit!

(click on titles to view recipes)

 And here are a few more Cajun Mardi Gras dessert faves!

Lemon Pie Cupcakes

1 box yellow or lemon cake mix
2 large eggs
1/2 cup water
1 can lemon pie filling




In large bowl, combine cake mix, eggs, water, and pie filling. Mix with electric mixer until well blended. Spoon into festive paper muffin cups, and bake in a 325 degree oven for 20 to 25 minutes or until a toothpick comes out clean. Cool and frost.

Cream Cheese Frosting

1 (8 ounce pkg. cream cheese, softened)
1 tbs.milk
1 tsp. vanilla extract
4 cups confectioners sugar
In large bowl, mix the cream cheese, milk, vanilla, and confectioners sugar, until smooth. Add a little more milk, if needed. Spread on cooled cupcakes and top with sprinkles. Enjoy!

Decadent Bourbon Brownies w /Praline Icing




 HAPPY MARDI GRAS, YA'LL! Merci beaucoup for stopping by!

Saturday, January 31, 2015

Cajun Super Bowl Faves

It's almost time for the Super Bowl and I've been putting the finishing touches on my party menu. Here's a super quick and easy dip that I'm planning on serving since it is a favorite at my house. Made with Parmesan cheese and a good amount of heat, it's perfect for watching the big game or anytime you want a sinfully delicious treat. You will not be able to stop eating it and it's guaranteed to be a big hit with your family and guests, so you might want to double the recipe. Cest' bon, cher! Enjoy!

Jalapeno Cheese Dip #2

2 (8 ounce) pkg.'s cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) can diced jalapenos, drained
1 cup grated Parmesan cheese
1/2 cup green onions, sliced thin

Stir together the cream cheese and mayo until smooth. Stir in the chilies and peppers. Spread mixture into a lightly greased 8"x 8" baking dish. Sprinkle top with cheese and green onions.

Bake in a 350 degree oven for about 30 minutes and serve with toasted baguettes or your favorite chips or crackers.

Also on the menu:

Cajun Crawfish Dip








Bayou Buffalo Wings

Mini Muffalettas









Ultimate Cajun Nachos










Spicy Creole Jambalaya










Creole Potato Salad

Cheesy Spinach Bread












 Chocolate Chip - Pecan Pie Bars






Banana Pudding Cake with Praline Icing











For more of my Super Bowl recipes, click here. And if it's Super Bowl Sunday, can Mardi Gras be far behind? Stay tuned for my Mardi Gras faves.

Happy Super Bowl Sunday, ya'll! Merci beaucoup for stopping by!


Monday, December 29, 2014

Cajun New Year's Day Buffet

If Christmas is over, can New Year's and Mardi Gras be far behind? I just love to ring in the New Year with a New Year's Day buffet, filled with sinfully delicious Cajun favorites. And of course, a batch of my Cajun Bloody Mary's for those guests who stayed out too late on New Year's Eve. Here are a few of the delights that I'll be serving my family and friends on my New Year's Day buffet. All scrumptious, cher, and out of this world! Bon appetit and Happy New Year!!!

APPETIZERS




 Easy Crab Stuffed Jalapenos


5 ounces cream cheese
3 ounces of grated sharp cheddar cheese
8 ounces lump crab meat
1 tsp. crushed garlic
1 green onion, chopped fine
juice of 1/2 lemon
Salt to taste
12 large jalapenos, seeded and cut in half
 
Blanche the jalapenos in a large pot of boiling water for about 30 seconds and plunge into ice water and drain.
 
Combine the cream cheese, cheddar cheese, crab meat,onions, salt, and lemon juice
in a medium sized bowl. Mix well.
 
Fill the jalapenos and bake in a 350 degree oven for 25 to 30 minutes.
Hot, spicy and delicious.


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Slow Cooker Creole Meatballs

 







Mini Crab Cakes w/Cajun Remoulade Sauce











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SIDES

Good Luck Black Eye Peas

 





  

Wishing you all a very Happy New Year,  filled with love, and good times, and fun! Merci for passing by! Cheers, cher!

HAPPY 2015!!!