Tuesday, June 28, 2011

Creole Summer Garden Sides + More Zydeco Fun

With local homegrown produce so abundant right now, I can't stop making these wonderful summer side dishes. They are very easy to make and can easily be converted into a main course, with the addition of cooked shrimp, chicken, or ham. They are fabulous and guaranteed to please your family and guests and perfect for your Fourth of July celebration. Bon Appetit!

Creole Garden Pasta Salad w/ Mustard Vinaigrette

8 ounces favorite pasta, cooked according to package directions
2 tbs.'s olive oil
2 cloves garlic, thinly sliced
1 onion, chopped
1 medium zucchini, diced
1 medium yellow squash, diced
1/2 cup each,  green and red bell pepper, chopped
1 cup Creole cherry tomatoes, cut in half
1 small can sliced black olives
1 jalapeno pepper, seeded and chopped
1/2 cup freshly grated Parmesan cheese

Cook pasta according to package directions. While pasta is cooking, chop the veggies. Place cooked and drained pasta in a large serving bowl.


 In large skillet, heat olive oil and saute onions, garlic, jalapeno, and bell pepper, for 5 minutes. Add zucchini and yellow squash, and saute for 3 more minutes. Add tomatoes and saute for 2 more minutes. Remove from heat and add olives.


Transfer veggie mixture to pasta bowl and toss well. Make the vinaigrette. (recipe below)

Creole Mustard Vinaigrette

2 green onions, white parts only , finely chopped
1/8 cup white wine vinegar
1/4 cup olive oil
2 tbs.'s Creole or Dijon mustard
2 tsp.'s minced garlic
3 tbs.'s fresh parsley, chopped
Salt to taste
1/2 tsp. black pepper
1/2 tsp. Creole or Cajun seasoning

In small bowl, combine green onions, vinegar, mustard, salt, and seasonings. Slowly whisk in the oil and mix well.  Pour dressing over pasta mixture and toss to coat. Cover and refrigerate for 1 to 3 hours. Top with Parmesan cheese before serving. Fab!

******
Creole Garden Veggie Rice

4 ears fresh corn,  grilled or boiled
1 1/2 cups cooked rice
1 cup Creole cherry tomatoes, cut in half
1/2 cup fresh basil leaves, chopped
1 small red onion, chopped
1 jalapeno pepper, thinly sliced, optional
1 tsp. Cajun seasoning

2 tbs.'s red wine vinegar
2 tbs.'s olive oil
Salt and pepper to taste

When corn is cooled, cut off cob in planks.  Combine rice, tomatoes, onions, basil, and jalapeno pepper. Toss gently and top with corn. Combine the seasoned oil and vinegar and drizzle over top and sprinkle with a little more Cajun seasoning.  Heat in a preheated 350 degree oven for 10 to 15 minutes. This really makes the flavors pop!  Out of this world! 

For my Cajun Grilled Corn on the Cobb recipe,  click here.

 





Serve with my Spicy Creole Cornbread. Click here for the recipe.










I'll be sharing these at Tasty Tuesday's , These Chicks Cook, What's Cooking Wednesday, Cast Party Wednesday, and Full Plate Thursday.

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And for a little more Zydeco fun, here's a little clip of Horace Trahan and the Ossun Express rockin' the crowd with his hit song, " I Done Got Over". One of Cajun country's favorite dance bands, they never fail to get you movin'! Give it up and let the good times roll, cher!



Hope that ya'll are having a wonderful week! Merci beaucoup for stopping by!

Friday, June 24, 2011

Spicy Cajun Stuffed Crabs + A Cajun Waltz and a Two-Step

With crabs in season in Cajun country, I can't resist eating them in as many ways as possible. Here's a fabulous recipe for one of my faves, Stuffed Crabs, and when I tell ya'll that this stuffing is out of this world, then you know that I mean it, cher! Also great for stuffing mushrooms, fish, and shrimp, and I even love to eat it plain! Ca' cest bon! Enjoy!

Spicy Cajun Stuffed Crabs

1 lb. lump crab meat
4 slices of bread, crusts removed
1 small can evaporated milk
1/2 cup seasoned breadcrumbs
1/2 cup each of "the trinity", (onions, bell peppers, and celery), diced
1/2 cup green onions, including tops, finely chopped
1/4 cup fresh parsley, finely chopped
1 tsp. dried thyme
2 or 3 cloves of garlic, minced
1 stick of butter
1 tbs. Tony Chachere's Creole seasoning, or Cajun seasoning
1 tbs. Worcestershire sauce
Few shakes hot sauce
Crab shells

In large bowl, tear the bread slices into pieces. Add milk and stir and let soak while you saute the veggies. In large skillet, melt butter, add the trinity and saute for 10 minutes. Add garlic and saute for 5 more minutes.


Add the crab meat,  green onions, Creole seasoning, Worcestershire sauce, and hot sauce. Saute on low for about 10 minutes. Add the soaked bread,  breadcrumbs, parsley, and hot sauce and stir and simmer for 10 minutes.


Remove from heat and let sit for 10 minutes. Fill the crab shells with the stuffing and dot with butter. Place on a baking pan and bake in a preheated 350 degree oven for 15 to 20 minutes.


Divinely delicious! Serve with my tangy hot seafood sauce, (recipe below), a big garden salad, hot French bread, and a nice glass of wine.

Tangy Hot Seafood Sauce

6 tbs.'s ketchup
2 tsp.'s horseradish
1 tbs. Worcestershire sauce
Few shakes of Tabasco

Mix all together, chill for 1 hour, then serve with crabs.


For my Spicy Cajun Boiled Crabs recipe, click here

I will be sharing these at Friday Potluck @ Ekat's Kitchen.

 *******
 A Cajun Waltz and a Two Step

Here's a little clip of a Cajun waltz, turned two-step, at the Gator by the Bay Festival, in May. The high spirited crowd was lovin' this band,  and everyone passed a good time! Let the good times roll, cher!

Ryan Brunet and Les Malfacteurs


Hope ya'll have a fab weekend, filled with fun! Merci beaucoup for stopping by!

Tuesday, June 21, 2011

A Cool Summer Lunch + Bayou Blues

It's been hotter than hot in Cajun country and one of the only ways to beat the heat is to hang out at the pool and eat and drink cool treats. Here's a recipe for my favorite chicken salad that is out of this world! My family loves to eat this salad on mini croissants and they are great for any type of gathering, too.  Cest bon,cher!

Marguerite's Chicken Salad 

 3 cups cooked chicken, chopped
1/2 cup light mayo
1/4 cup Creole or Dijon mustard
1/2 tsp. prepared horseradish
1 small red onion, diced
2 ribs celery, diced
1 tbs. sweet pickle relish
1 tsp.Cajun seasoning
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
Salt to taste
Lettuce and tomatoes
1 dozen mini croissants

Combine all ingredients in large bowl, mix well, and chill until ready to use. Place salad in serving bowl and serve with croissants and a platter of lettuce and tomatoes.

*******
And what could be better than a platter of fresh fruit with a heavenly fruit dip. Fab!

Pina Colada Dip

1 pkg. instant coconut pudding mix
3/4 cup light whipped topping
1 cup skim milk
1 shot rum
1 cup crushed pineapple

In large bowl, mix with electric mixer for 2 minutes. Cover and chill until ready to serve. Arrange cantaloupe, strawberries, and pineapple chunks on a round platter and fill dip bowl and place in center. These are my three favorite fruits, but you could use any fruits that you like.
*******
And to drink, why not make up a pitcher of this fabulous lemonade sweet tea.

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. I also like to spike this tea up in the evening with a little bourbon, for dinner guests. So refreshing and thirst quenching! Enjoy!  (photos courtesy of Google)

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Bayou Blues

I've had a special request for some more bayou blues, so here's a little clip of a bayou blues jam that I took at Downtown Alive, in Lafayette. The fabulous Keith Blair and Marty Christian, on guitars, were really getting down. Grab yourself a cold one and crank it up for this one, cher!



Hope ya'll are having a wonderful week! Merci beaucoup for coming by!

Friday, June 17, 2011

Cajun Grilled Rib Eyes + Father's Day Faves

With Father's Day just a few days away, I've been putting the finishing touches on the special menu that I'll be preparing for my Dad. I love to make his favorite dishes all year long, but especially on Father's Day. I've been so blessed to have such a kind and loving father and it makes me so happy to spoil him on his special day. He has a bit of a sweet tooth, so I will be making some of his favorite desserts, too. This is what I have so far and I'm sure I'll be adding a few more.

Father's Day Menu

Crab Stuffed Jalapenos ~Jalapeno Cheese Bread

Grilled Cajun Rib Eyes ~ Grilled Bourbon-Glazed Shrimp ~ Loaded Baked Potato Casserole ~ Creole Summer Salad w/ Tabasco Vinaigrette ~ 

Cajun Cake w/ Peanut Butter Icing ~ Chocolate Praline Cheesecake ~ (recipes below)

^^^^^^

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. Sinfully good!
******

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. Cest bon, cher! 

******
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. Out of this world!
******
Creole Summer Salad w/ Tabasco Vinaigrette

Combine in a large salad bowl.


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





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 or more. Divine!

*******

(click on titles to see recipe)

Crab Stuffed Jalapenos










I'll be sharing these at  Fit and Fabulous Fridays , Friday Potluck , Foodie Friday
 Saturday Night Special , Sunday ShowcaseSavory Sunday

^^^^^^
Wishing ya'll a funtastic weekend, filled with good times! Merci beaucoup for stopping by! Happy Father's Day to all of you wonderful Dads out there ! Relax and Enjoy!

Monday, June 13, 2011

Marguerite's Strawberry Delights + Bayou Boogie

There's nothing quite as delicious as fresh strawberries and we've had a bumper crop of them in Louisiana this year. My produce market had them on sale, so I bought a flat and have been in strawberry heaven all weekend. Here's one of my favorite recipes that is wonderful for breakfast or for just when you're in the mood for a little something sweet. They melt in your mouth and are even more fab when topped with my homemade whipped cream. Cest bon, cher! Enjoy!

Strawberry Shortcake Muffins

2 cups flour
2 tsp.'s baking powder
3/4 cup sugar
1/2 cup butter, softened
1 egg
1 cup heavy cream
1 tsp. vanilla
1 cup fresh  strawberries, rinsed, drained, and diced
1 cup whipped cream, (recipe below)



Preheat oven to 350 degrees. Grease 12 muffin cups or use paper liners. In large bowl, mix together the flour, baking powder, and sugar. Cut in butter until it is in small  pieces. I small bowl, whisk egg, vanilla, and cream, then add to flour mixture. Stir until well blended. Gently mix in strawberries. Spoon into muffin cups and bake for 20 to 25 minutes. Cool completely and top with whip cream and garnish with a strawberry. Divine!

Whipped Cream

1 pint heavy whipping cream
1/4 cup powdered sugar
1/2 tsp. vanilla extract

Place the whipping cream and vanilla extract in a large bowl. Stir in the powdered sugar and mix on low, with an electric hand mixer until peaks form. ( about 3 to 4 minutes)

****** 
More Strawberry Delights

And since I still had a lot of strawberries left, I made my heavenly Croissant French Toast w/ Strawberry Syrup, for breakfast.  Click here to see recipe.


And for dinner guests last night, I made this wonderful Strawberry Shortcake that was my dear godmother's recipe. Click here to see recipe.


 And after dinner I whipped up a batch of these sinfully delicious Strawberry Daiquiris.
Click here to see recipe.


And I still had enough strawberries left to put a good stash in the freezer! Bon appetit!

I'll be sharing these at  Melt in Your Mouth Monday, Tasty Tuesdays
Delectable Tuesdays, What's Cooking Wednesday, What I Whipped Up Wednesday
Cast Party Wednesday, It's a Blog Party,  Full Plate Thursday, These Chicks Cooked, 

*******
Bayou Boogie

Here's a little clip that I took of the High Performance Band playing a Sunday afternoon dance at Whiskey River Landing in Henderson, Louisiana. This was before the "flood that wasn't", with most places getting a few inches of water or none at all! Most everyone is moved back in now, on the levee in Henderson,  and in Butte Larose.  The Army Corps of Engineers are at a total loss as to how to explain why the Atchafalaya Basin didn't have a flood of mammoth proportions, as they had predicted. But even after spending thousands of dollars evacuating and imagining that their homes and businesses would be ruined, everyone was just happy that they were wrong. As they say, better safe than sorry. Let the good times roll, cher!

The High Performance Band


Hope you all have a wonderful week! Merci beaucoup for coming by!

Friday, June 10, 2011

Cajun Grilled Catfish and Veggies w/ Lemon-Butter Sauce + Zydeco Fun

It's summertime and the grillin' is easy and I just love to throw the whole meal on the grill and keep the heat out of the kitchen. I mainly like to use a gas grill, except when I'm smoking meats, in which case, I'll use my trusty Old Smokey. Most of the meals that I prepare on my gas grill are done in less than 30 minutes, like these scrumptious grilled catfish and fresh veggie kabobs  So easy and when I tell you that they are out of this world, then you know that I mean it, cher! Enjoy!

Cajun Grilled Catfish w/ Lemon-Butter Sauce

3 large, thick catfish fillets
1 large lemon, cut in half
1 tbs. or more Cajun seasoning
1 tbs. Old Bay, "Garlic and Herbs" seasoning
Salt to taste

If catfish is unavailable, your favorite fish may be substituted.






 Squeeze lemon juice on catfish and  sprinkle with the seasonings, set aside, and let marinate for 10 minutes. Meanwhile make my lemon-butter basting sauce. (recipe below) Spray grill with grilling spray or place in an oiled grill pan,  and grill catfish on pre-heated grill,  on medium heat for about 7 to 10 minutes on each side, (depending on size), basting often, or until fish flakes with a fork. Fabulous!

 Lemon-Butter Sauce

1 stick butter, melted
1/4 cup lemon juice

2 tsp.'s crushed garlic
Few shakes Tabasco sauce
1 tsp. Creole or Dijon mustard
1 tsp. Worcestershire sauce

Combine all ingredients in small bowl and use to baste catfish. You'll  want to double the recipe for basting the veggies, too.


 Grilled Veggie Kabobs

1 zucchini squash, sliced
1 yellow squash, sliced.
1 red onion, cut in half, and quartered
 Baby bella mushrooms, whole
1 green bell pepper, seeded, cut in half, and quartered
1 red bell pepper, seeded, cut in half and quartered
Fresh pineapple chunks
Salt and pepper to taste
Lemon-Butter sauce

Alternate veggies on skewers, sprinkle with salt and pepper, and drizzle with lemon-butter sauce. Place skewers on grill pan,  and grill for 10 minutes and turn and grill for 10 more minutes. Baste often with lemon-butter sauce.


Serve with my Cajun-style French bread and a nice glass of white wine.




Click here for recipe. Bon appetit!





 ******
Zydeco Fun

Here's a little clip of some recent fun on a Saturday morning,  over at Cafe Des Amis in Breaux Bridge, Louisiana. Cafe' Des Amis is one of those quaint little Cajun places where you can get a good authentic Cajun breakfast and hear live music and dance, too. And even though the music starts at 8:30 am., patrons are lining up to get in at 7:00 am! It's all a little early for me, but usually after a Bloody Mary or two, I'm raring to go! Corey Ledet and His Zydeco Band were rockin' the crowd. Lassiez les bon temps rouler, cher! T.G.I.F


Corey Ledet and His Zydeco Band


Wishing ya'll a fabulous weekend, filled with fun! Merci beaucoup for stopping by!

Tuesday, June 7, 2011

Fried Green Tomato Poboys + Sweet Potato Fries + Cajun Boogie

The dog days of summer are upon us, here in Cajun country, and what could be better than a big sandwich, made with fresh garden veggies .  This is one of my favorite summer lunches and I also love to eat fried green tomatoes in a big salad, as well.  The inspiration for this delicious treat came from the June issue of Southern Living Magazine. I added a few more of my favorite veggies and my delicious poboy spread, and you could use whatever veggies that you might like or have on hand. This poboy is "out of this world" and pairs well with sweet potato fries, (recipe below), and a glass of homemade lemonade. Bon appetit!

Fried Green Tomato Poboy or Sandwich

First, you'll want to make my:

Creole Poboy Spread
1/2 cup mayo
1/4 cup creole or Dijon mustard
1 tbs. ketchup
1 tsp. pickle relish
1 tsp. horseradish
Few shakes salt
Few shakes Tabasco

Combine and stir until well blended and chill for 30 minutes. 


Next, assemble the following ingredients.

Romaine lettuce, chopped
1 small red onion, sliced
1 small avocado, peeled, cut in half, and sliced
6 strips bacon, fried crisp, and drained, (optional)
Creole poboy spread
1 French baguette, cut into 3 six inch pieces
Then, fry the tomatoes.

Fried Green Tomatoes

3 green tomatoes, sliced into 1/2 inch slices
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. or more, Cajun seasoning
2 tbs.'s fresh basil, chopped fine
2 eggs, beaten
1/2 cup buttermilk
1 cup flour
1 cup yellow or white cornmeal
Vegetable oil for frying

Mix salt and pepper together and sprinkle both sides of tomatoes. Stir together cornmeal, Cajun seasoning, and
flour in a pie plate. Mix well.

In shallow bowl, beat eggs and whisk in buttermilk. Add the basil and dip tomatoes in buttermilk/egg mixture.. Dredge in cornmeal/flour mixture and repeat until all tomato slices are coated.


In a large heavy skillet, pour oil to a depth of 1 inch. On medium heat, fry tomatoes in batches for 3 minutes on each side. Drain on paper towels. 
~~~
Spread each baguette with the Creole poboy spread. Arrange the lettuce on baguettes. Then top with 2 bacon slices, then with onion slices, then with avocado slices, then with the fried green tomatoes.  Makes 3 six inch poboys. Divine! Enjoy!

And in case you don't have any French baguettes, it's equally delicious on whole grain bread!



I'll be sharing these at Tasty Tuesdays, Whimsical WednesdaysGarden Variety Wednesdays , Full Plate Thursday , Foodie FridayPotluck FridayFresh Food Friday, Saturday Nite Special,  Savory Sunday, and It's a Hodgepodge Friday.

******
And here's a healthier version of fries that is so easy to make and so good, too! Fab!

Baked Sweet Potato Fries
 
3 large sweet potatoes, peeled and cut into slices
1 tbs. Cajun seasoning
Salt to taste
Cooking spray
Preheat oven to 350 degrees. Sprinkle both sides of the potato slices with salt and Cajun seasoning. Spray a large cookie sheet with cooking spray. Arrange sweet potato slices on large cookie sheet, so that they are not touching. Bake for 20 minutes, turning, half way through.

******
Cajun Boogie

I've had a request for some more Cajun Boogie and here's a little clip that I took of one of my favorite bands, Wayne Toups and Zydecajun, rockin' the crowd at my favorite Lafayette festival, Festival Acadiens. Crank it up for this one, cher, and let the good times roll! 

Wayne Toups and Zydecajun


I'd like to extend a warm welcome and many thanks to all of my my new followers! I'll be around to visit ya'll soon. Hope everyone is having a fantastic week! Merci beaucoup for stopping by!

Saturday, June 4, 2011

Mini Creole Crab Cakes w/ Spicy Remoulade Sauce + Awards

Here's another fabulous Creole recipe that is one of my faves and is sure to become one of yours, too. Great as an appetizer or entree, served with spicy remoulade sauce, is a wonderful summer treat that will have you going back for more. Le bon mange', cher!

Mini Creole Crab Cakes

1 lb. fresh Louisiana, lump crab meat
1/2 cup seasoned bread crumbs
2 tbs.'s light mayonnaise
1 egg, beaten
1 tsp. Creole mustard
1/4 cup bell peppers, (any color),  diced
1/4 cup green onions, minced
2 tbs.'s fresh parsley, chopped fine
1 tsp. minced garlic
1 tsp. Worcestershire sauce
1 tsp. or more, Creole seasoning


Combine mayonnaise, mustard, egg, parsley, Creole seasoning, Worcestershire sauce,  green onions, garlic, and  peppers, in large bowl. Gently fold in the breadcrumbs and crab meat, taking care not to break up the crab lumps. Form into 3 inch patties. Spray a large skillet with cooking spray or coat with 2 tbs.'s of olive oil and heat to medium high. Add crab cakes and cook for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels and serve with remoulade sauce. (recipe below)  Enjoy!

 Spicy Remoulade Sauce

1 cup mayonnaise (I used light)
1 tsp. yellow mustard 
1 tsp. Creole or Dijon mustard
1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced

1 tbs. fresh parsley, minced
1/2 tsp. white vinegar

1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt  to taste

Few drops Tabasco

Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.


I'll be sharing these at the beach party over at Seaside SimplicitySavory Sunday and 
Melt in your Mouth Monday. Hop on by, if you can, and join in the fun!!

******
Awards

My dear foodie pal, Joyce @ kitchen flavours, recently presented me with all of these blog awards. Merci beaucoup for all of these lovely awards, cher! I am so honored and and really appreciate your generosity. Joy's blog is packed full of awesome recipes and if you've never visited her before, you're in for a real treat!  Please stop by and tell her that I sent you.









Now, I'm supposed to pass all of these fantastic awards on to 10 foodie bloggers that I have recently discovered. I would like to pass them to these 10 foodies, whose blogs inspire me and wonderful recipes never cease to amaze me. Please pass these on to your favorite, newly discovered foodies.

(In no particular order)








Congrats to all!  Please pay them a visit, when you have time. You'll be so glad you did!

Wishing ya'll a fab weekend, filled with fun! Merci beaucoup for coming by!

Wednesday, June 1, 2011

Spicy Cajun Pasta w/ Garlic Cream Sauce + More Bayou Boogie

Here's a Cajun fave that is so easy to make and so versatile, too. Perfect for using leftover chicken or shrimp, or for when you need to whip up a quick meal.  I like to grill up batches of chicken and shrimp on the weekends and keep a stash in my freezer to make week-night meals a snap.The blend of the scrumptious grilled chicken or shrimp and the heat of the jalapenos, goes perfectly with the sinfully good, garlic cream sauce. I used chicken and believe me when I tell you, cher, this dish is guaranteed to please your guests and family, too! Cest bon! Enjoy!

Spicy Cajun Pasta w/ Garlic Cream Sauce

Photobucket

2 grilled boneless, skinless, chicken breasts, sliced horizontally
or 1/2 pound of grilled shrimp
8 ounces favorite pasta, cooked according to package directions, and drained (I used Penne)
2 tbs.'s olive oil
1/2 red onion, chopped
1/2 cup  pickled jalapeno slices
1/2 cup fresh mushrooms, sliced
3 strips bacon, cooked, drained and crumbled
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1 tsp. Cajun seasoning

First make the sauce.
2 tsp.'s minced garlic
2 tbs.'s  butter
2  tbs.'s flour + a little more if needed
1 cup heavy whipping cream
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Salt to taste

Melt butter in saucepan, over low heat and saute garlic for 5 minutes. Whisk in flour, until smooth. Cook, whisking constantly for 1 minute.Whisk in heavy cream and wine and continue cooking and whisking until sauce thickens and is bubbly. Remove from heat and add cheese. Add salt to taste, stir and set aside.

In large skillet, saute onions, mushrooms, and jalapenos in olive oil for about 5 minutes.

Add grilled chicken and Cajun seasoning, and saute for 5 more minutes.

Add cream sauce and pasta, stir and simmer for 5 more minutes. 


Transfer to a serving bowl and garnish with chopped green onions, parsley, and bacon bits.

I served this fabulous dish with a big spinach salad, a nice loaf of French bread, and a good bottle of wine. Serves 2  Bon appetit!

I'll be sharing this recipe at Full Plate Thursday, Friday Potluck, and It's a Hodgepodge Friday.

******
More Bayou Boogie

I've had a few requests for another clip of Horace Trahan and the New Ossun Express. Here is this hot as Tabasco band, playing a gig at the Rhythms and Roots Festival, with Rodney Bernard on the vocals. Let the good times roll, cher!



Hope ya'll are all having a wonderful week! Merci beaucoup for stopping by!