Monday, April 30, 2012

Bayou Buffalo Wings w/ Blue Cheese Dip + Festival Fun

Here's a fabulous Cajun appetizer that will rock your socks off and have you sipping a cold drink or two. The spicy, hot sauce combined with these succulent chicken wings makes for a perfect addition to any party or occasion. You might want to double the batch, as they are so easy to make and baked for a healthier version. Bon appetit! Enjoy!

 Bayou Buffalo Wings

3 lbs. chicken wings
1 tsp. vegetable oil 
1 small onion, minced
3 cloves garlic, minced
1/2 cup chili sauce
1/2 cup cane syrup
1/4 cup apple cider vinegar
1 tbs. or more, Tabasco sauce
1 tbs. prepared horseradish
1 tsp. liquid smoke
1 tsp. chili powder
Cajun seasoning to taste


Remove wing tips from wings and place in a large bowl and season with Cajun seasoning.

Heat oil in large, heavy pot and cook onion and garlic for 5 minutes or until soft. Stir in chili sauce, cane syrup, vinegar, hot sauce, horseradish, liquid smoke, and chili powder. Over medium heat, cook for 5 minutes,until bubbly. Allow to cool.


Pour half of the sauce over wings, to coat, and cover and refrigerate overnight. Drain sauce and discard. Arrange wings on a baking sheet lined with heavy duty aluminum foil and bake in a preheated 400 degree oven for 10 minutes on each side.

  
Meanwhile, bring other half of sauce to a boil and boil for 1 minute, reserving some for dipping, if desired. Brush half of the remaining sauce over wings and continue baking for 10 more minutes. Turn and brush with remaining sauce and bake for 10 more minutes or until no longer pink inside.


Serve with my Smoky Blue Cheese Dip and a cold beer. Enjoy!

Smoky 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.

I am sharing these at ~

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Festival Fun

We had an absolute blast at Festival International de Louisiane in Downtown Lafayette.  Six stages of fantastic music, dozens of sinfully delicious,  food booths, and an awesome International arts and crafts show, were a few of the many attractions that made this festival fun and fabulous!

 

 

 

 

 

 

 

 

 

 

 

Here's a little clip that I took of Leroy Thomas and the Zydeco Roadrunners playing at Scene Chevron on Sunday. They were really rocking the crowd and there was a whole lotta dancing going on.

Leroy Thomas and the Zydeco Roadrunners

 

Wishing you all a wonderful week, filled with good times! Merci beaucoup for stopping by!

Wednesday, April 25, 2012

Southern Eclair Cake + A Cajun Birthday Blast + Festival Time

Here's a sinful, decadent cake that is just heavenly and is sure to be a hit with your family and friends. It's a perfect dessert for warmer weather and when I tell you that it is fab, then you know that I mean it, cher! I like to make this cake from scratch, but if I'm pressed for time I make the shortcut, easy version. I am including both versions and they are both out of this world! Enjoy!

Southern Eclair Cake ( from scratch)

1 box  graham crackers

3 egg yolks
2 tbs.'s butter
2 cups milk
1 tsp. vanilla extract 


1 pint whipping cream
1/3 cup sugar

Butter a 13"x9" pan.  Line the bottom with graham crackers, reserving the rest for layers. Next, make the pudding.

Place the sugar and cornstarch in a medium saucepan and gradually stir in 2 cups milk, mixing well. Cook and stir over medium heat and bring to a boil. Cook 1 minute longer and remove from heat.

Stir small amount of hot pudding into 3 slightly beaten egg yolks.  Immediately return to hot mixture and cook 2 minutes longer, stirring constantly.

Remove from heat and add 2 tablespoons butter and 1 teaspoon vanilla.

Let cool.

 Meanwhile, whip 1 pint whipping cream, with 1 /3 cup sugar added, till stiff.  Fold into cooled pudding.

Spread half of this mixture onto the graham crackers.  Top with another layer of crackers and repeat. Top with the final layer of graham crackers.

Frosting

2 3/4 cups powdered sugar

6 tablespoons unsweetened cocoa powder

6 tablespoons butter, softened

5 tablespoons milk

1 teaspoon vanilla

Combine and mix with an electric mixer till fluffy.

Spread on top of the final layer of graham crackers.  Cover with foil and refrigerate at least 2 hours or till crackers are softened.

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And for those of you who are pressed for time, here's a shortcut recipe for this cake. Equally as delicious!

 Shortcut Eclair Cake



1 box  graham crackers

2 small boxes of instant French vanilla pudding

3 1/2 cups  milk

1 8 oz. container whipped topping

1 can chocolate frosting

Butter or spray a 9 x 13 inch pan.  Line the bottom with graham crackers.

Combine milk with the 2 packages of pudding with electric mixer in large bowl  When it is thick, fold in the container of whipped topping.

Spread half of this mixture on the graham crackers. Top with another layer of crackers and then spread the remaining pudding mixture.

Top with the last layer of crackers. Spread the frosting over the graham crackers. Cover and refrigerate for at least two hours.

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A Cajun Birthday Blast

Here's a little clip that a friend of mine took at a recent Cajun birthday party at Fred's Lounge in Mamou, Louisiana, where it's Mardi Gras, all year long. Fred's is a local landmark and is noted for it's Saturday morning dances. And all of this starts at 8:30 a.m.! The lady in pink leading the birthday train is Taunte Sue, the owner. Oh the life of a Cajun is oh, so fun! Crank it up and and let the good times roll, cher!



I will be away from my blogging desk for a few days to attend the 26th annual Festival International de Louisiane in downtown Lafayette. Five straight days of fantastic Cajun and International music, food, and fun! This fabulous festival has been chosen as "Best World Music Festival" by About.com's, World Music Reader's Choice Awards. The fun begins tonight with a fais do do, with Terry and the Zydeco Bad Boys taking the stage at 6:30 p.m., with Brian Jack and the Zydeco Ramblers to follow, and runs through through Sunday. For a complete schedule, click here. Hope that everyone is having a wonderful week! Merci beaucoup for stopping by!

Thursday, April 19, 2012

Spicy Cajun Barbeque Shrimp + A Cajun Waltz

Here's a Cajun fave that will tantalize your taste buds and have you going back for more. These scrumptious shrimp are not actually barbequed, but cooked on the stove top in a sinfully delicious sauce that is quick and easy to prepare.  I like to cook two different versions of this dish, depending on my mood, so I am posting both. I am also including a link for my Creole seasoning blend. Cest bon, cher! Le bon manger!


Barbeque Shrimp A La Cleo

1 lb large shrimp, peeled and deveined, with tails left on
 6 tablespoons unsalted butter
 1/3 cup Worcestershire sauce
 1/3 cup fresh lemon juice
 2 tablespoons brown sugar
 2 teaspoons or more, Creole seasoning,
(click here for the recipe to make your own)
 Lemon wedges

In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Creole seasoning. Whisk until brown sugar is dissolved. Add about 1/2 the sauce to a large skillet over medium heat. Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through. Add remaining sauce and continue cooking until bubbly.

Transfer cooked shrimp to a serving dish and serve with lemon wedges, and remaining sauce. Divine!

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Barbeque Shrimp A La Marguerite

2 lb.'s large fresh shrimp, peeled and deveined
1/4 cup olive oil
1/2 cup butter, at room temperature
2 tbs.'s Creole seasoning,
(click here for recipe to make your own)
2 tbs.'s Worcestershire sauce
Few shakes of Tabasco
Juice of 1/2 lemon
1/4 cup white wine
3 tsp.'s minced garlic
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped

Place the butter in a bowl and add the Creole seasoning, lemon juice, and Worcestershire sauce. Stir and mix well and set aside.

Place the oil in a large skillet and heat over medium high heat. Add the shrimp in a single layer.  As they begin to curl and turn pink, turn them over. As soon as the second side is pink,  remove from the skillet. Add the white wine to the skillet and allow to cook down by  half.


Turn heat to medium low and add the butter mixture to the skillet. Add the chopped green onions and parsley, while the butter is melting. Once the butter is melted, return the shrimp to the pan and toss to coat well. Serve with crusty French bread and a big salad with a glass of white wine! Fab!

I'm sharing these at ~

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A Cajun Waltz

Here's another little clip that I took at Bach Lunch, of the crowd enjoying a Cajun waltz. Crank it up while you're making your barbeque shrimp and enjoy!



 I'd like to extend a warm welcome to my new followers and many thanks to everyone who has stopped by and commented My computer crashed last week and it has taken a while to buy a new one and adjust to it, but I will be visiting ya'll soon. Wishing all of you a fun and fabulous Spring weekend!

Wednesday, April 11, 2012

Red Beans and Rice Burritos + Bayou Boogie

After Easter dinner, I wanted to use the leftover ham bone, so I cooked a big pot of my
Slow Cooker Red Beans and Rice. As usual, my family devoured them, but I still had some left and decided to whip up these delicious family favorites. When I tell you that they are fab, then you know that I mean it, cher! And so easy for those busy days. Bon Appetit!

 Red Beans and Rice Burritos

2 cups cooked red beans
1 cup cooked rice
1 red onion, chopped and divided
1/4 cup jalapenos, (jar variety)
1 cup shredded Mexican cheese, divided
1 cup salsa, divided
1 tsp. or more Cajun seasoning
1/2 cup fresh cilantro
4 flour tortillas



In medium bowl, combine red  beans and rice, half of onion, half of cheese, and half of salsa. Mix well and add Cajun seasoning and mix again.


Spoon evenly onto tortillas,  roll up, and place on a greased baking dish. Top with salsa, then other half of onion, cilantro, and jalapenos. Top with remaining cheese and bake in a preheated 350 degree oven for 15 to 20 minutes or until cheese melts. Serve with a cold beer and enjoy!


I'll be sharing these at ~

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Bayou Boogie

We had an absolute bon temp at Downtown Alive where the fabulous"Louisiana Red" was rev-ing up the crowd with their version of "Going Back to Big Mamou". One of my dear friends was really wearing out her dance partner. That's her in the green floral shirt, with the blonde hair. This one's for you, cher!



Hoping you're all having a wonderful Springtime week! Merci beaucoup for coming by!

Wednesday, April 4, 2012

Cajun Ham w /Honey Mustard-Bourbon Glaze + Easter Menu + Bayou Boogie

With Easter only a few days away, I have been putting the finishing touches on my buffet menu. It is a tradition in my family to gather around noon for Bloody Mary's and Mimosas,  with a buffet style feast to follow. I will be preparing my family's Easter faves ( menu recipe links below) and most guests will be bringing a dish, as well. Plus a dear friend will be boiling some Louisiana crawfish on the patio. Life doesn't get any better than that, cher! Enjoy!

Cajun Ham w/ Honey Mustard - Bourbon Glaze

6-8 pound bone-in ham
1 cup dark brown sugar
1/2 cup honey
1/2 cup pineapple juice
1/4 cup Creole mustard
1/4 cup bourbon


For Oven

Place ham, fat side up in a large roasting pan. Cook at 325 degrees for about 20 minutes per pound or until meat thermometer reads 148 degrees. About half way through, make the glaze. Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat. Spread half of the glaze over the ham about 30 minutes before ham is done. Spread other half of glaze in the final 10 minutes. Remove to a large platter and let rest for 15 minutes before carving. Divine!

For Crock Pot 

Place the ham into a large crock pot,  flat-side down. Rub brown sugar on all sides. In medium bowl, mix honey,  pineapple juice, mustard, and bourbon, to make glaze. Pour 1/2 of the glaze over the ham and cover and cook on low for 4 hours.  Pour remaining glaze over ham and baste with juices from bottom of the crock pot and cover and cook on low for one more hour. Remove to a large platter and let rest for 15 minutes before carving. If you've never tried to cook a ham in a crock pot, you should definitely give this recipe a try! Out of this world and couldn't be easier and is guaranteed to please your family and guests!

And be sure and save the ham bone to make my Red Beans and Rice.
Click here for the recipe.

(Click On Recipe Title To View Recipe)




  Spicy Cajun Crab Dip

















 Muffaletta Pasta Salad



 Loaded Baked Potato Casserole


Jalapeno-Cheese Biscuits



 Bananas Foster Cheesecake















I'll be sharing these at ~
Strut Your Stuff Saturday @Six Sister's Stuff
Show and Tell Friday @ My Romantic Home
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Bayou Boogie

We had an absolute blast at the Bach Lunch on Friday,  in Parc Sans Souci,  in downtown Lafayette. The Pine Leaf Boys were rockin' the crowd with their fabulous traditional Cajun sounds. This lunch is held every Friday, with local restaurants providing a boxed lunch and local bands providing the entertainment. More than a few people I know kick start their weekend here, since it is a Lafayette tradition to get off work at noon on Fridays. Oh the life of a Cajun is oh, so fun!

Pine Leaf Boys at Bach Lunch





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