Wednesday, December 28, 2011

Cajun New Year's Eve Party Menu + Bayou Boogie

With Christmas fading into a distant memory, I am now preparing for a little New Year's Eve party. It's been several years since I've hosted a  party on this occasion, so I'm really looking forward to it. I am also having out of town guests and fun food, drinks, and people should make for a bon' ton' and a great way to ring in the new year. This is what I have so far on my party buffet. I like to serve a variety of appetizers on New Years Eve and lots of champagne. Cest bon, cher! Cheers and a Happy New Year to all!

Cajun New Year's Eve Party 
( recipe links are in black )


Mini Crawfish Pies (recipe below) * Mini Creole Crab Cakes w/ Remoulade Sauce


Black Eyed Pea Salad * Veggie Platter w/ Jalapeno Ranch Dip *  Jalapeno Cheese Bread


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Spicy Crawfish Mini Pies

1 lb. peeled crawfish tails
1/2 stick butter
1 can roasted garlic, cream of mushroom soup
1/2 soup can evaporated milk
1/2 cup each, onions, bell peppers, and celery
2 cloves garlic, minced
1/4 cup fresh parsley
1 tsp. dried thyme
1 tbs. Cajun seasoning
Few shakes Tabasco
2 dozen mini pie shells



Melt butter in large skillet and saute trinity and garlic for 10 minutes. Add soup, milk, thyme, and Cajun seasoning, and simmer for 10 minutes. Add crawfish, parsley, and Tabasco, and cook for 10 more minutes. Fill pie shells and bake on a large cookie sheet in a 350 degree oven for about 15 minutes or until crust is golden brown.


^^^^^^

For my Cajun New Year's Day Brunch Buffet menu, click here.

I am sharing these at~
Full Plate Thursday @ Miz Helen's Country Cottage
Popourri Friday @ 2805
Show and Tell Friday @ My Romantic Home
Saturday Night Special @ Funky Junk Interiors
Strut Your Stuff Saturday @ Six Sister's Stuff

*******
Bayou Boogie

Here's a little clip of Steve Riley and the Mamou Playboys rockin' the crowd on New Years Eve at Whiskey River Landing in Henderson, Louisiana. You might say that this bunch of Cajuns were going a little wild! Crank it up and let the good times roll, cher!
 



Wishing ya'll a fun and fabulous New Year's Eve! Merci beaucoup for passing by!

Saturday, December 24, 2011

Last Minute Cajun Christmas Treats

Here is one of my favorite holiday stress relievers that is oh so yummy and decadent. Perfect as an after dinner drink or anytime you want a sinfully delicious treat! Guaranteed to please your guests, cher. Cheers and happy holidays!

 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.

*******
And here is a wonderful Cajun breakfast treat that I love to serve on Christmas morning. It is assembled the night before and popped into the oven in the morning. Out of this world!

Praline French Toast 

6 eggs
1 1/2 cups milk
1 cup half and half
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 tsp. nutmeg
1/2 cup butter
1 cup light brown sugar
1 cup chopped pecans
2 tablespoons Karo light corn syrup
1 loaf French bread, sliced

Slice bread into 1 inch thick slices and arrange in a greased 13x9 inch baking dish. In large bowl, whisk together eggs, milk, half and half, vanilla, and cinnamon. Pour half of the egg mixture evenly over bread  slices, soaking well. Repeat with second layer.

For praline topping, mix together butter, light brown sugar, chopped pecans and light corn syrup. Spread on top of each slice of bread on top layer. Cover with foil and place dish in refrigerator overnight. The next morning, remove foil and bake uncovered at 350 degrees for 30 to 40 minutes. Bon appetit!



Wishing you all a blessed and very Merry Christmas! Merci beaucoup for stopping by!

JOYEAUX NOEL!

Tuesday, December 20, 2011

Cajun Christmas Dinner Menu


With Christmas right around the corner, I have been tweaking my menu and adding a few more of my family's faves to my Christmas dinner menu. I'll be serving a few new dishes and of course, some of the recipes handed down from my dear mother, grandmother, and aunts. And I'll be adding a few more, so stay tuned.  Bon appetit!


(click on recipe title to view recipe)

Cajun Christmas Dinner Menu

Cajun Roasted Turkey Breast (recipe below) 
Cajun Baked Ham w/ Sugarcane Bourbon Glaze ~

Cajun Oyster Stuffing ~ Jalapeno Cornbread Dressing ~ Spicy Crock Pot Jambalaya ~

Nanny's Praline-Sweet Potatoes ~ Loaded Baked Potato Casserole ~ Cajun Corn Casserole  Cajun String Bean Casserole ~

Cajun Roasted Turkey Breast

1 large turkey breast (7 to 8 lbs.)
1 large onion, coarsly chopped
1 bunch green onions, chopped
2 stalks celery,  cut into thirds
2 tsp.'s minced garlic
1/4 cup fresh parsley, chopped
2 tbs.'s Cajun seasoning
2 tsp.'s dried sage
2 tsp.'s dried thyme
1/2 cup white wine
1 cup water
1/4 cup olive oil
1/2 stick butter, sliced

Rinse breast with cold water and pat dry with paper towels. Rub breast and cavity with Cajun seasoning, sage, and thyme. Stuff cavity with onions, garlic, celery,  parsley, and butter slices. Drizzle olive oil over entire breast. Place a 6 inch strip of heavy duty foil, horizontally, in center of rack,  of a large roasting pan. Pour water and wine into bottom of pan and add more water occasionally.


Place breast on foil, cavity side down and bake in a 325 degree oven for 20 minutes per pound or until a meat thermometer reaches 170 degrees. Baste often. Remove veggies from cavity and discard and transfer turkey to a platter. Let rest for 15 minutes before carving.  Scrumptious!

*******
Jalapeno Cranberry Sauce

12 ounces fresh or frozen cranberries
1 cup water
1 cup sugar
2 to 3  jalapeno peppers, seeded and diced
2 tsp.'s lemon juice
1/2 cup sherry

Rinse berries in cold water and drain. On medium heat, cook water and sugar in saucepan, until sugar is dissolved. Bring to a boil and add cranberries, jalapenos, and lemon juice and return to a boil.


Reduce heat to low and simmer for 10 minutes, stirring occasionally. And sherry and stir well. Remove from heat and cool completely at room temperature. Cover and refrigerate until ready to serve.


I'll be sharing these at ~

Wishing you all a fabulous holiday week! Merci beaucoup for stopping by!

Thursday, December 15, 2011

Luscious Cajun Holiday Desserts

Here are a few of the the luscious holiday desserts that I will be serving my guests on Christmas. They are both easy to make and are out of this world! The second one is downright decadent and both are guaranteed to please your family and guests. Cest bon, cher! Enjoy!

 Eggnog Bread Pudding w/ Cherry-Bourbon Sauce

1 loaf French bread, cut into 1 inch cubes
1 cup milk
2 cups eggnog
3 large eggs
3/4 cup sugar
1/4 tsp freshly ground nutmeg
1 tsp. vanilla extract
2 tbs.'s sugar, for topping

 



In a large bowl, whisk together milk, eggnog, eggs, sugar, nutmeg and vanilla. Add bread cubes and gently fold them into the mixture until evenly coated .

Pour into prepared 9 x 13 baking pan and sprinkle top with additional sugar. Bake in a preheated 350 degree oven for 50-55 minutes, or until a knife inserted comes out clean and the top is golden brown. Serve with Bourbon Cranberry Sauce. (recipe below)

Cherry-Bourbon Sauce

1 can (21 oz.) cherry pie filling
1/4 cup butter
2 tbs.'s bourbon

In medium saucepan, cook pie filling and butter over medium heat until butter is melted and filling is bubbly. (about 10 minutes) Remove from heat and stir in bourbon. Ladle over warm bread pudding.
*****
Chocolate Fudge Rum Cake

1 pkg. chocolate fudge cake mix
1 pkg. instant chocolate fudge pudding mix
1/4 cup rum
3/4 cup water
1/2 cup vegetable oil
4 large eggs
1 tsp. cinnamon
1 cup chopped pecans




In large bowl, combine cake mix, pudding mix, rum, water, oil, eggs, and cinnamon and beat with an electric mixer on medium speed for 3 minutes.

Pour the batter into prepared pan and bake in a preheated oven for 45 to 50 minutes or until a toothpick comes out clean. Cool cake for 15 minutes and transfer to a cake plate. Top with Chocolate Rum Glaze. (recipe below)

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. Top with pecans, if desired. Sinfully delicious!

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And here are a few more family faves that I'll be serving and I'm sure that I'll be adding a few more before it's all over.

 (click on title to view recipe)










I'll be sharing these at ~



Wishing you all a fun and fantastic weekend! Merci beaucoup for stopping by!

Saturday, December 10, 2011

Cajun Christmas Party Menu + Crawfish Cornbread


Christmas parties are in full swing in Cajun country and here is my Christmas party menu for a little gift exchange gathering that I am having this weekend for about 15 guests. I love to have a casual buffet for my holiday parties where guests can help themselves and the food is easy to prepare.  Bon appetit!

Cajun Christmas Party Menu

(click on recipe title to view recipe)

 Spicy Crock Pot Jambalaya  ~ Spicy Sausage Bites w/ Cheesy Beer Dip  ~  Mini Muffalettas 

Crawfish Spinach Bread Bowl  ~ Crab Stuffed Mushrooms  ~ Smoky Blue Cheese Dip w/ Fresh Veggies  

Creole Potato Salad   Muffaletta Pasta Salad  ~ Crawfish Cornbread (recipe below)


Bourbon Brownies w/ Praline Icing  ~ Marguerite's Christmas Cookies ~
Bananas Foster Bread Pudding w / Caramel Rum Sauce  
 
  Ultimate Cajun Eggnog 

*******
 I'll be sharing these at ~
Show and Tell Friday @ My Romantic Home
Strut Your Stuff Saturday @ Six Sister's Stuff
Saturday Night Special @ Funky Junk Interiors
See Ya in the Gumbo-Potluck @ Ms. EnPlace
Holly-Bloggy Christmas Party @ Chef in Training

*******
With crawfish now in season in Cajun country, you might say that I'm getting carried away with making crawfish dishes. This delectable cornbread is fabulous and when I tell you that it's divine, then you know that I mean it,  cher! And if crawfish are not available in your area, then small shrimp would work just as well. Enjoy!

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 tbs.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. Enjoy!


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

Sunday, December 4, 2011

Cajun Muffaletta Dips + Bayou Boogie

Here are a few of my favorite Muffaletta dip recipes that are easy to make and are perfect for a tailgating party or as a delicious appetizer for your holiday party. These dips are out of this world and I have paired them with toasted garlic French baguettes for a double flavor burst. Both are fab and I couldn't make up my mind about which one to make, so I'll be serving both of these scrumptious dips for the Saints game, this evening. Geaux Saints!

Spicy Muffaletta Dip w/ Toasted Baguettes

1 cup Italian olive salad, drained
1/2 cup salami, diced
1/2 cup cooked ham, diced
4 oz. provolone cheese, diced
1 (8 oz.) pkg. cream cheese, softened
1 tsp. Creole mustard
3 tbs.'s half n' half
1/2 red bell pepper, finely chopped
2  tbs.'s  fresh parsley, chopped
1 tsp. or more Cajun seasoning
Few shakes Tabasco, (optional)

In large bowl, combine all ingredients, except half and half and mix well. Add half and half to desired consistency. Chill for one hour or more. Transfer to a dip bowl and served with toasted baguettes. (recipe below)

Toasted Baguettes

1 French baguette
4 tbs.'s butter
1 tsp minced garlic
1 tbs. chopped fresh parsley



Slice baguette diagonally into 1/2 inch slices. Combine melted butter, garlic, and parsley, and brush  mixture on one side of bread. Bake @ 325 degrees for 5 minutes. Turn and brush other side and bake for 3 more minutes.






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Baked Muffaletta Dip

1 8 oz. package cream cheese, softened
1 cup cooked ham, cubed
1 cup provolone or mozarella cheese, cubed
1/2 cup red onion, chopped
1/2 cup red bell peppers, chopped
1 6 oz. jar Spanish olives, chopped and drained
1 small can sliced black olives, drained
1 or 2 jalapeno peppers, seeded and diced
2 cloves garlic, minced
1 tbs. fresh parsley, chopped

Combine all ingredients in large mixing bowl. Spoon into a 9 inch pie plate and bake in a preheated 350 degree oven for 25 to 30 minutes. Garnish with chopped parsley and serve with crackers or toasted baguettes. Fab!

*******
 And maybe a tray of these babies.

For my Mini Muffaletta recipe, click here.
 












I am sharing these @
These Chicks Cooked @ This Chick Cooks
Full Plate Thursday @ Miz Helen's Country Cottage

*******
Bayou Boogie

Here's another little clip from the after Thanksgiving blow-out concert at the Blue Moon Saloon. Lil' Buck Sinegal and friends were rockin' the crowd. Sorry that the audio is a bit strange,  at times.



Wishing you all a wonderful week,  filled with fun!  Merci beaucoup for coming by!