Saturday, December 16, 2017

Cajun Holiday Party Faves


With the holidays right around the corner, I wanted to share a few of my favorite holiday party buffet recipes. Perfect for all of your parties and gatherings and guaranteed to please your family and friends. Cest bon, cher!

Bon Appetit!



Appetizers



Cajun Crab Dip 







Crawfish Spinach Bread Bowl
















 Main Course

Cajun Baked Ham w/ Sugarcane-Bourbon Sauce

 




  Sides  




























 Breads

Spicy Crawfish Cornbread


2 cups yellow cornmeal
1 tsp. salt
3 tsp.'s. baking powder
1/2 tsp. baking soda
1 small onion, chopped
1/2 cup bell peppers, chopped
1/4 cup jalapenos, seeded and chopped
1/4 cup fresh parsley, chopped
1/2 cup vegetable oil
4 eggs
1 cup milk
1 (15 oz.) can cream-style corn
1 cup shredded cheddar cheese
1 lb. peeled crawfish tails or small shrimp
1 tsp. Cajun seasoning

Stir together cornmeal,  baking powder, baking soda, and salt,  in large bowl. In another bowl, beat the eggs and mix in the onions, peppers, vegetable oil, milk, cheddar cheese, cream style corn, jalapenos, crawfish or shrimp, and Cajun seasoning. Combine the mixture with the dry ingredients and place in a buttered 10 inch baking dish or cast iron skillet.  Bake in a preheated 350 degree oven for about 45 to 50 minutes or until golden brown and a knife comes out clean.




 Desserts

Easy Kahlua Cake w/ Chocolate-Rum Glaze

1 box of dark chocolate cake mix
1/2 cup vegetable oil
1 (4 ounce) package of chocolate fudge pudding mix
4 eggs
1 cup brewed Community coffee, cooled
1/2 cup Kahlua
1 cup chopped pecans, for garnish


Mix all ingredients in a large mixing bowl and beat for 4 minutes on medium speed. Transfer batter into a lightly greased bundt pan and bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Cool for 15 minutes and then drizzle with glaze and garnish with pecans. Fab!
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 Chocolate-Rum Glaze

1 cup dark brown sugar
1 stick butter
1/4 cup rum
1/4 cup water







Melt butter in medium saucepan.  Add brown sugar, rum, and water, and bring to a boil. Cook, stirring constantly for 1 minute or until thick.  Punch holes in cake and pour glaze evenly over cake.



For more of my holiday desserts, click here.

Drinks 

Peppermint Martini


 First prepare the glass.

Dip rim of martini glass in white crème de cacao and swirl several times in a plate of crushed candy canes.

 2 oz. vodka
1 oz. white creme de cacao

1 oz. peppermint schnapps
1/2 cup crushed ice
Candy canes


Combine vodka, creme de cacao,  and schnapps over ice in shaker. Shake well and strain into prepared martini glass. Garnish with a candy cane.





 For more fabulous Cajun Christmas drinks, click here.

Cheers and Happy Holidays, Ya'll!

Saturday, October 14, 2017

Pecan Pie Bread Pudding + Festival Preview

Here's a luscious Cajun treat that's just out of this world and guaranteed to please your family and guests.  The delicious taste of Pecan Pie in a yummy bread pudding. And for a little bit of extra decadence, top with my bourbon whipped cream! (recipe below)  Cest bon, cher! And don't worry about the calories. You can always dance them off!

 Pecan Pie Bread Pudding w/ Bourbon Whipped Cream



16 ounce loaf of day old French bread, torn into pieces
1 cup pecan pieces
6 large eggs
1 cup light brown sugar
1 cup light corn syrup
1 cup half and half
2 cups milk
5 tbs.'s butter, melted
1 tbs. vanilla extract
1/2 tsp. salt

Tear bread into 2 inch pieces in large bowl. Add pecans and toss well. Transfer to a buttered 9 x 13 baking dish and set aside.

 In a large mixing bowl, beat the eggs and brown sugar for about 4 minutes on medium. Add the vanilla extract and mix for 1 minute.

Add the corn syrup, half and half, milk, melted butter and salt and mix on low until combined. Pour mixture over bread, pressing down to coat and let stand for 1 hour.

Place baking dish in a larger roasting pan, filled with 2 inches of water and bake in a pre-heated 350 degree oven for 45 to 50 minutes, or until a knife comes out clean.

 Bourbon Whipped Cream

1 pint heavy whipping cream
1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon




Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form, (about 4 minutes)


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 Festival Preview

 It's time once again for my favorite festival, Festival Acadiens et Creoles. This year's festival will host 5 music stages and dozens of booths at the Bayou Food Festival, packed with tons of sinfully delicious Cajun and Creole delights. Guaranteed to be a total blast!

Here's a little clip that I took at last year's festival of the nitty-gritty dancin' going on at the Salle de Danse, better known as the Boomer Tent.



For a complete schedule, click here.  Let the good times roll, cher! 


Saturday, June 17, 2017

Cajun Father's Day Faves

It's that time again to honor our fathers and show them how much we love and appreciate them. He will just love these rib-eye steaks and bourbon glazed shrimp,  along with a few scrumptious sides and desserts. And all are sinfully delicious and easy to prepare, cher. Bon appetit! 
 
Grilled Cajun Rib Eyes

4 (8 inch) Rib Eye steaks
Worcestershire sauce
Cajun Steak Rub
1/2 cup smoky paprika
1/3 cup salt
1/3 cup garlic powder
1/3 cup onion powder
2 tbs.'s dried thyme
2 tbs.'s dried oregano
2 tbs.'s black pepper
2 tbs.'s cayenne pepper
 

Combine all ingredients in food processor and pulse until well blended. Place any unused rub in an airtight container and use for up to 3 months.

Place 4 steaks in a shallow 13 x 9 inch pan. Rub the Cajun rub into the meat on both sides. Sprinkle generously with Worcestershire sauce on both sides and cover and let sit at room temperature, for 30 minutes. Preheat grill on high heat and place steaks directly on grill and close lid.  Grill for 6 minutes, on each side for medium rare, and to 8 minutes on each side, for medium. Baste with BBQ sauce, if desired. Always use tongs to turn steaks, to keep juices in. Out of this world, cher!

Grilled Bourbon-Glazed Shrimp Skewers

1 lb. (24 count) large shrimp,
peeled and deveined

1 tsp. olive oil
2 tsp.'s minced garlic
4 tbs.'s butter, cut into pieces
1 tsp. Worcestershire sauce


1 tbs. Cajun seasoning
Few shakes Tabasco
2 tbs.'s bourbon
 

Season shrimp with Cajun seasoning. In a small saucepan, heat oil over medium heat. Add the garlic and stir until golden. Remove from heat and add bourbon, Worcestershire and Tabasco. On low heat,  add butter gradually, until glaze forms. Place shrimp on skewers and brush with bourbon glaze. Grill on medium heat about 5 minutes on each side. Baste shrimp often. 
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 Loaded Baked Potato Casserole

3 lbs. red potatoes, peeled and cubed
1 tsp. salt 
6 hard boiled eggs, peeled and chopped 
6 slices bacon, cooked, drained and crumbled 
1 bunch green onions, including tops, sliced
 1 cup shredded cheddar cheese 
 4 oz.'s  light sour cream
  1/2 cup light mayo
  2 tbs.'s Creole mustard
  1 tbs. or more Cajun seasoning

Add salt to a large pot of water, add potatoes and bring to a boil, and boil for 13 to 15 minutes or until tender. Drain and transfer to a large baking dish or oven proof bowl.

Sprinkle potatoes with Cajun seasoning and mix well.. In medium bowl, combine sour cream, mayo, and mustard, and a few good shakes of Tabasco.

Add chopped eggs and stir until blended. Add the egg mixture to the potatoes and mix until well blended. Top with shredded cheese, green onions, and bacon.

Bake in a preheated oven for 10 to 15 minutes, or until cheese melts. Divine!
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Creole Summer Salad w/ Tabasco Vinaigrette

2 cucumbers, washed and diced

1 carton cherry tomatoes, cut in half

1 onion, chopped

1 bell pepper, chopped

1/2 cup Spanish olives

1/4 cup fresh parsley, chopped

Combine all ingredients in a large salad bowl and chill for several hours.
 
Tabasco Vinaigrette
1/4 cup white wine vinegar

1 tbs. Creole mustard

1 tsp. Tabasco sauce

1 tsp. crushed garlic

1/2 tsp. salt

1/2 cup olive oil


Combine first six ingredients in bowl and whisk until well blended. Add oil and continue whisking until combined. Combine with salad and chill for one hour and serve.
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 Garlic-Herb Bread

1/2 cup butter, softened

2 tbs.'s fresh parsley, chopped

1 tsp. dried thyme

1 1/2 tsp.'s minced garlic

1/2 tsp. salt

1/2 tsp. Cajun seasoning

1 (16 to 18) ounce French baguette


In small bowl, combine butter, parsley, garlic, salt, and Cajun seasoning. Slice baguette into 1 1/2 inch slices, without cutting through bottom. Spread butter mixture evenly in between slices. Wrap baguette in heavy duty foil and bake in a preheated 350 degree oven for about 15 minutes. Fab!
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And for dessert, why not treat Dad to this heavenly, Chocolate-Praline Cake. Sinful, cher!


 Or this fabulous Lemon Icebox Pie.




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


Saturday, May 27, 2017

Bayou Bourbon Burgers + Cook Out Menu

Here's a Cajun fave that is bursting with spicy flavors and will have your family and guests coming back for more and begging you for the recipe, cher.  These sinfully delicious burgers are so easy to make and just perfect for your Memorial Day celebrations and summer cookouts. I've also included my Memorial Day cookout menu with links to each scrumptious recipe.
Bon appetit!

Bayou Bourbon Burgers

2 lbs. lean ground beef
1 tbs. Tabasco sauce

1 tbs. liquid smoke
2 tbs.'s minced garlic

1/2 cup onions, finely chopped
1 or 2 jalapenos, seeded and chopped

1 tbs. Worcestershire sauce
1 tsp. salt

6 large burger buns
3 tbs.'s butter, melted

Place meat and all other ingredients in large bowl and mix gently, but thoroughly. Shape meat mixture into 6 patties and cover with foil and chill for one or more hours. Preheat gas grill on medium- high heat or charcoal grill on medium- high and cook for 7 to 10 minutes on each side, for medium. Baste before and after with my Bourbon BBQ Sauce, (recipe below), turning once, halfway. Baste buns with melted butter and grill to the side for 5 minutes to toast. Garnish with your favorite toppings.

 
Bourbon BBQ Sauce

1/2 cup brown sugar
1/2 cup bourbon
2 cups ketchup
1/2 cup cane syrup
1 tbs. Creole mustard
1 tbs. Liquid Smoke
1 tsp. Tabasco sauce
2 cloves garlic, minced
3 tbs.'s onion, minced

Combine bourbon and sugar in saucepan and heat and stir on medium heat, until sugar melts.  Add remaining ingredients and simmer for 15 minutes, stirring frequently. Add a little water, if needed. Use as a basting sauce and make extra for dipping.


Cajun Style French Bread







Frozen Pina Coladas

1 1/2 oz. light rum
2 oz. cream of coconut
4 oz. pineapple juice
1 cup fresh frozen pineapple chunks
1 cup crushed ice

Place all ingredients in blender and blend until smooth and creamy! Serve in your favorite cocktail glass and garnish with a pineapple wedge.


Enjoy and have a Happy Memorial Day, Ya'll!
Merci beaucoup for stopping by! 




Friday, April 14, 2017

Cajun Easter Favorites

The Spring weather has been absolutely gorgeous in Cajun country and perfect for grilling and boiling seafood on the patio. And with Easter almost here, I've been going through my recipes and trying to decide on which ones to prepare for my Easter Sunday Buffet. This is what I have so far and I'll be adding more as I go along. We will also be boiling some scrumptious Louisiana crawfish and shrimp and sipping a Cajun Bloody Mary or two. All out of this world,  and totally worth the calories, cher! Cheers and Bon Appetit!



Jalapeno Andouille-Bacon Bites














 Cajun Baked Ham w/ Honey-Mustard Bourbon Glaze

 





























Cajun Boiled Crab Salad


6 hard boiled eggs, quartered
1 carton grape tomatoes
1 avocado, peeled and sliced
1 red onion, chopped
1 green bell pepper, coarsely chopped
1 large head of romaine lettuce, washed and torn
1 lb. lump crab meat, peeled from boiled crabs

Place lettuce in the bottom of a large salad bowl. Layer with crab meat, onion, bell pepper, avocado, and tomatoes. Top with eggs, and my Jalapeno Ranch Dressing. (recipe below)

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Jalapeno Ranch Dressing.


1 (1/4) cups, no-fat buttermilk 
3/4 cup light mayo
1 tsp. Creole mustard
2 tsp.'s white vinegar
2 tbs.'s  lime or lemon juice 
1 tsp. crushed garlic
1 jalapeno pepper, seeded and chopped
1 tbs. fresh parsley, minced
1 tsp. Cajun seasoning
Salt to taste

Whisk ingredients together in the order given, in a mixing bowl. Store in a sealed glass container in refrigerator, for up to one week. Shake well before each use.

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 Parmesan Spinach Bread













Banana Pudding Cake w/ Praline Icing

1 pkg. yellow cake mix
1 pkg. instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
1 tsp. almond extract
1 cup mashed bananas
2 tbs.'s rum, (optional)

In large bowl, stir together cake mix and pudding mix. Add eggs, oil,  water, and mashed bananas,  and beat with electric mixer on low for 30 seconds. 

Add almond extract and beat on medium speed for 2 more minutes. Pour into prepared muffin pan and bake in a preheated 350 degree oven for 25 to 30 minutes. Cool cake before icing with Praline Icing. (recipe below)

Praline Icing

1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar
1 tsp. vanilla

Melt butter in small saucepan. Add milk and sugar and stir and cook until well combined. Bring to a boil and lower heat and cook for 2 minutes, stirring frequently. Remove from heat and stir in vanilla. Heavenly!



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Wishing you all a blessed and Happy Easter!
Merci beaucoup for stopping by!