Saturday, April 23, 2016

Cajun Grilled Favorites + Festival Fun

The weather has been perfect for grilling and I've been grilling up a storm. Here are a few of my family's grilled faves that are all out of this world and are so quick and easy to prepare. I will be posting some scrumptious sides to go along with these, so stay tuned.  Bon appetit!

Spicy Grilled Stuffed Jalapenos

Cajun BBQ Chicken w/ Bourbon BBQ Sauce


Cajun Grilled Veggie Kabobs w/ Lemon Butter Sauce














Cajun Blackened Grilled Catfish













Cajun Grilled Pork Chops














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Festival Fun

We are right in the middle of the Spring festival season in Cajun country and we've been having a blast! Going on this weekend in downtown Lafayette is the 30th Anniversary Festival International de Louisiane. For a complete schedule, click here.



And here's a little clip that I took at Bach Lunch at Parc Sans Souci in Lafayette. The Revelers were rockin' the crowd. Let the good times roll, cher! Merci beaucoup for passing by!


Thursday, March 10, 2016

Spicy Cajun Crawfish Casserole + Time for Downtown Alive

Tis the season for crawfish and there seems to be a bumper crop this year due to the mild winter we had. You might say that we're "on a tear" and are eating them every which way imaginable.  Here's another family favorite that is just perfect for anytime you want a sinfully delicious meal. Allons manger, cher! Bon appetit!

Spicy Cajun Crawfish Casserole

1 onion, chopped
1/2 cup each, red and green bell pepper, chopped
2 stalks celery, sliced thin
2 tsp.'s garlic, minced
1 or 2 jalapeno peppers, seeded and chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup green onions, sliced thin
1/2 stick butter
1 can cream of mushroom soup
1 soup can half n' half
1 (1/2) lbs. peeled crawfish tails
1 tsp. or more Cajun seasoning
Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese, divided
1/2 cup seasoned breadcrumbs

Melt butter on medium heat, in large,  heavy skillet. Saute' the first 5 ingredients in the butter , until soft. (about 10 minutes)

Add crawfish, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soup, half n' half, and Tabasco, and mix well.


Fold in the rice and half of the cheese, mixing gently, but well. Transfer to a greased 13 x 9 inch baking dish and top with breadcrumbs and remaining cheese. Bake at 350 degrees, for 30 to 35 minutes.

Serve with a big tossed salad and a good loaf of crusty, French bread. Scrumptious!

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Time for Downtown Alive 

It's that time again to spring forward and for the Spring Downtown Alive concert series. Roddie Romero and the Hub City All Stars will be kicking off this year's season on Friday evening at Parc International in downtown Lafayette. Here's a little clip of this "hot as Tabasco" band rockin' the crowd at Festival Acadiens.  For a complete schedule, click here.



Wishing ya'll a fun and fabulous weekend! Merci beaucoup for stopping by!

Monday, February 22, 2016

Spicy Shrimp and Okra Jambalaya + Bayou Boogie

Here's another family fave that is perfect for a Sunday brunch or a scrumptious week night supper. It is a very versatile recipe and can be adapted to suit your own taste. Sometimes I add a few links of Andouille sausage for a greater variety of textures and flavors. Out of this world, cher, and so easy for those busy days! Enjoy!

Spicy Shrimp and Okra Jambalaya

 

1 lb. large shrimp, peeled and deveined
2 links of Andouille sausage, sliced and browned
1/2 stick of butter
1/2 cups fresh or frozen okra
1 small onion, finely chopped
1 bell pepper, finely chopped
2 stalks celery, finely chopped 
2 tsp.'s minced garlic
1 can Rotel diced tomatoes and green chilies, drained
2 Tbs.'s Worcestershire sauce
1 (8 oz.) can tomato sauce
3 cups water
1 tsp. Cajun or Creole seasoning
2 cups raw rice
    
On medium heat, melt butter in large Dutch oven, and add onion, bell pepper, celery, and garlic, and saute for 5 minutes. Add sausage, okra, and tomatoes,  and stir and cook for 5 more minutes. Add shrimp, and creole seasoning, and stir for 5 more minutes. Add tomato sauce, Worcestershire sauce, and water, and bring to a boil. Lower heat, add rice, stir and cover, and simmer for 25 to 30 minutes, stirring occasionally. Allow to sit for 10 minutes before serving.

Serve with my , Cajun Hush Puppies, (recipe below),  and a big tossed salad. Cest bon, cher!


Cajun Jalapeno Hush Puppies

1 (1/2) cups yellow cornmeal
1/4 cup sugar
1 cup flour
1 tsp. Cajun seasoning
1 tsp. salt
3 tsp.'s baking powder
2 eggs
1  jalapeno pepper, seeded and chopped
1/2 cup milk
Oil for frying

Mix cornmeal, sugar, seasonings, baking powder, and flour in large bowl.
Add the eggs, first, then the milk, and chopped jalapenos and mix well.
With a melon scoop, drop by scoopfuls into hot oil, in a cast iron
skillet. Deep fry until golden brown. Drain on paper towels.


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I also like to fry up a big batch of crispy catfish strips,  (link below) and serve them with my Creole Tartar Sauce. Enjoy!

Spicy Cajun Catfish Strips


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Bayou Boogie

Some call having a king cake party, a Mardi Gras tradition, while others call it an obsession.  Here's a little clip of this year's king cake party at Jerry Spanger's place in Breaux Bridge. Crank it up for this one and dance that king cake off, cher! Merci for passing by!


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!