Thursday, March 29, 2012

Bananas Foster Cheesecake + Cajun Boogie

Here's a sinfully delicious, Cajun treat that I am planning on serving on my Easter buffet. It is oh, so decadent and is surprisingly easy to make. It's a little slice of heaven served on a plate and is guaranteed to please your guests and have them begging for the recipe. Totally worth the calories, cher! Lots more to come, so stay tuned! Bon appetit!

Bananas Foster Cheesecake


20 graham crackers
1 stick  butter, melted
1/4 cup of sugar
1 tsp. rum extract

Place graham crackers in a plastic bag and crush, using a rolling pin, or crush in  food processor. Mix graham crackers, sugar, melted butter, and rum extract in a bowl. Spread in the bottom of a buttered 9" spring form or pie pan and up 1 1/2 inches on the side. Bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool.


3 (8 ounce) pkg.'s cream cheese, softened
1 cup of sugar
1 tablespoon of rum
1 teaspoon vanilla extract
3 eggs

Blend cream cheese on low speed with electric mixer in a mixing bowl, and scrape sides.  Add in the sugar slowly, and continue to beat until creamy  Add rum and vanilla extract, and mix until blended  Add eggs, one at a time and continue to mix on low speed until well combined.

Pour the mixture into the crust and spread evenly. Bake in a preheated 350 degree oven for 45 to 50 minutes or until set and  browned lightly.  Remove from oven and let cool on a wire rack  Place in the refrigerator and allow to cool,  before removing sides.

2  ripe bananas, sliced
1/2 cup of light brown sugar
1/2 stick of butter
1/4 cup of rum
1 tsp. cinnamon

Combine brown sugar and butter in a sauce pan and heat over low heat  Slice and add the bananas, cinnamon, and  rum and heat and stir for 5 minutes  Remove from heat allow to cool slightly. Spread topping on cheesecake.

Cajun Boogie

Here's another little clip of Feufollet, playing at last week's Downtown Alive. As the sun went down, the band rev-ed up and there was some nitty-gritty dancin' going on! Crank it up for this one, cher, and let the good times roll!

Downtown Alive - Part II

 Wishing all of you a fun-filled weekend and a very Happy Spring!
 Merci beaucoup for stopping by!

Thursday, March 22, 2012

Cajun Grilled Pork Tenderloin w/ Bourbon-Mustard Glaze

After a few rainy days in Cajun country, it was back to grilling today for dinner guests that are coming this evening. Here's a family favorite that is so easy to prepare and guaranteed to please your family and guests. This succulent pork tenderloin is bathed in a flavorful bourbon-mustard glaze and will have them coming back for more. It's "out of this world", delicious and will send your taste buds into orbit, cher! Enjoy! Bon Appetit!

 Cajun Grilled Pork Tenderloin w/ Bourbon-Mustard Glaze

2 pork tenderloins, (1 lb. each), trimmed
Cajun Rub, (recipe below)
Bourbon-Mustard Glaze, (recipe below)

Cajun Rub

2 tsb.'s salt
1 tbs. cayenne pepper 
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder

1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor and pulse until well blended. Store any remaining rub in an airtight container.

 Bourbon-Mustard Glaze 

1/2 cup dark brown sugar
1/4 cup bourbon
1/8 cup Worcestershire sauce
1/2 cup cane syrup
2 tbs.'s chipotle sauce
1/4 cup Creole mustard
Few shakes Tabasco

Place all ingredients in a small saucepan and bring to a boil. Lower heat and cook for 5 minutes, stirring occasionally.

Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.

Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.

Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F. Cover the grill, and let the pork cook  for about 30 minutes. Turn and baste with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.

Insert a meat thermometer and when the pork reaches 150°F*, take it off the grill. Remove to a platter and cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.

Scrumptious! Serve with a big tossed salad and my Creamy Scalloped Potatoes w/ Bacon.

Click here for the recipe.

I'll be sharing these at ~

Time for Downtown Alive

It's that wonderful time of year again in Cajun country. Time for the Downtown Alive Spring concert series in downtown Lafayette, which is held every Friday evening beginning at 6:00 pm. Here's a little clip of the fun that was going on at last week's block party at Parc International. The fabulous "Feufollet" was rockin' the crowd. Let the good times roll, cher!
For a complete schedule, click here.

Feufollet at Downtown Alive

Hope that you are all having a wonderful week! Merci beaucoup for coming by!

Friday, March 16, 2012

Cajun Crock Pot Breakfast Casserole + Jalapeno Cheese Biscuits

Here's an easy Cajun breakfast casserole that is assembled the night before and cooked to perfection in your crock pot while you sleep. It's especially nice if you want to sleep in and then any early risers in the family can help themselves. Or it also goes perfectly on a brunch buffet, and it can be made with only one type of meat, or any combination of the three that I have used here. And it can also be made without meat, for the vegetarians in your house. When I tell you that it's out of this world, then you know that I mean it, cher! Bon appetit!

Cajun Crock Pot Breakfast Casserole

1 bag frozen hash brown potatoes
1/2 lb. of cooked bacon,  crumbled
1/2 lb. cooked ham, cubed
1/2 lb. cooked Andouille sausage, sliced
1 medium onion, diced
1 green bell pepper, diced
1 or 2 jalapeno peppers, diced
1/2 cup green onions, sliced
1 (1/2) cups of a combo of shredded cheddar and Swiss or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder

Spray a 3 (1/2) to 4 quart crock pot with cooking spray. Begin with a layer of hash browns, then meat, onions, peppers, cheese, and green onions. Repeat, ending with green onions.

Beat the eggs, milk, and seasonings together. Pour over the crock pot mixture, cover and turn on low. Cook for 10-12 hours. Enjoy! Divine!

Serve with these sinfully delicious,  jalapeno cheese biscuits, adapted from the Junior League of Houston. Fab!

Jalapeno Cheese Biscuits

2 cups all-purpose flour
2 tbs.'s sugar
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 tbs. baking powder
1/2 cup (1 stick cold unsalted butter)
1 jalapeno, seeded and chopped
3/4 cup shredded Cheddar cheese
1 1/4 cups heavy whipping cream

Spray a baking sheet with cooking spray. Sift the dry ingredients into a mixing bowl. Cut the butter in 1/2-inch pieces. Using your fingertips, rub the butter and flour mixture together until it resembles a coarse meal; add the jalapenos and cheese. Add the cream and mix with your hands. When barely combined, turn out onto a lightly floured board and knead just enough to bring the dough together. Roll out to a 1-inch thickness. Cut with a floured 1 1/2- to 2-inch cutter. Arrange in a single layer on the prepared baking sheet. Bake in a preheated 375 degree oven, in the center of the oven, for 10 to 12 minutes or until golden. Yum!

I'll be sharing these at ~

Wishing you all a fun and fabulous weekend and a Happy St.Patrick's Day! 
Merci beaucoup for stopping by!

Thursday, March 8, 2012

Cajun Grilled Shrimp Salad + Bayou Boogie

With upper 70 degree temperatures forecasted for most of the week in Cajun country, I have been on a grilling binge. Today was gorgeous and I bought 5 lbs. of shrimp that were on sale at my favorite seafood market. I grilled up 2 lbs. for salads and shared  these babies with a friend, for lunch. So easy and out of this world, cher! The other 3 lbs. are going in a crab and shrimp etouffee that I am making tonight for company. Click here to see the etouffee recipe.

Cajun Grilled Shrimp Salad

2 lbs. large fresh shrimp, peeled and deveined, with tails left on
2 tbs.'s Cajun seasoning
1 lemon, cut into wedges
1 tsp. dried thyme
Tabasco to taste
Cajun Butter Sauce (recipe below)

Place shrimp in a shallow pan and squeeze lemon juice on shrimp and season with Cajun seasoning and Tabasco.
Baste shrimp with some of the butter sauce, and set aside for 10 minutes.

Arrange shrimp on skewers or in grill pan in a single layer. Grill on medium heat about 5 minutes on each side. Baste shrimp often with remaining sauce.

Remove from grill and arrange on top of a big tossed salad. Cest bon, cher!  Enjoy!

Cajun Butter Sauce

1 stick butter, melted
1/2  tsp. cayenne pepper
Salt to taste
1/2 tsp. crushed red pepper flakes, (optional)
1 tbs. chopped fresh  parsley
1 tsp. minced garlic
1 tsp. Worcestershire sauce

Combine all in small bowl and set aside.


1  head romaine lettuce, rinsed and chopped
1 red onion, thinly sliced
1 pkg. grape tomatoes
1 cucumber, diced
Any other veggies you like
Shredded cheese (optional)

And I like to top this fabulous salad off with my Jalapeno Ranch Dressing. Divine!

Jalapeno Ranch Dressing / Dip

1 (1/4) cups, no-fat buttermilk 
3/4 cup light mayo
1 tbs. Creole or Dijon mustard
2 tsp.'s white wine vinegar
2 tbs.'s  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 an airtight container in refrigerator, for up to one week. Shake well before each use.

Note: For dip, reduce buttermilk to 1/2 cup 

I'll be sharing these at~

Bayou Boogie

Here's a little clip of some hot Cajun dancin' going on at the Sunday afternoon dance at Whiskey River Landing, in Henderson, Louisiana. Jamie Bergeron and the Kickin' Cajuns were rockin' the crowd. Grab a cold drink, crank it up, and let the good times roll, cher! Cheers! Wishing ya'll a fun and fantastic weekend! Merci beaucoup for stopping by!

Thursday, March 1, 2012

Creole Bread Pudding w/ Bourbon Sauce + A Cajun Waltz

With guests coming for the weekend, I wanted to make a special dessert to give them a little taste of Cajun decadence, at it's best. Here's a delightful recipe that my mother used to make on special occasions,  when I was growing up. It's absolutely decadent, and is a perfect ending to a good meal or just when you're in the mood for a little something sweet. Sinfully good! Bon appetit!

Creole Bread Pudding w/ Bourbon Sauce

1 (20 oz.) can crushed pineapple, drained
1 cup of raisins
1/4 cup of bourbon
1 large loaf of "day old " French bread

2 cups half and half or whole milk
6 0z. butter, melted

4 large eggs
1 large can evaporated milk
3 tsp.'s vanilla extract
1  cup sugar
1/2 cup dark brown sugar or cane sugar
2 tsp.'s cinnamon

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

Break up the French bread in a large bowl and pour half and half or milk over and blend gently. Let stand for 1 hour, then drain excess milk.

Drain the bourbon from the fruit and reserve. Add the fruit mixture to the bread, along with the melted butter, and cinnamon. 

In a separate bowl, beat the eggs with the evaporated milk, vanilla, and the sugars, and pour over bread mixture. Whisk gently, until blended.

Transfer mixture into a buttered 9x13 inch baking dish, placed 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 40 more minutes.

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. Heat and pour over pudding before serving.

I'll be sharing this at

A Cajun Waltz

Spring has sprung here in Cajun country,  (80 glorious degrees, today),  and we're revving up for another fabulous season of great Cajun festivals, that will include plenty of great Cajun and Creole food, music, and dancing. Here's a little clip that I took at the Festival Acadiens of the crowd enjoying a Cajun waltz. Let the good times roll, cher!

I'd like to extend a warm welcome to all of my new followers and many thanks for following. Hope that you will enjoy the recipes and music. Please leave a comment so that I can follow you back. Wishing all of you a wonderful, fun weekend! Merci beaucoup for stopping by!

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