Here are a few of my favorite recipes that are perfect for your New Year's celebration! I will be hosting a casual New Year's Day buffet for my family and friends and it will be quite a spread,
packed with delectable Cajun and Creole delights. Here is what I have so far and who knows what else I'll be adding. Bon appetit and Happy New Year, cher!
Tis the season for holiday parties and having guests over. In my search for some new appetizers to serve my guests, I recently re-invented this scrumptious Stuffed Muffaletta Bread. Makes a great last minute appetizer and so easy for those busy days. Out of this world, cher! And the Creole Mustard Dip is fab! (recipe below) Bon appetit!
Stuffed Muffaletta Bread w/ Creole Mustard Dip
1 (13.8 oz.) can refrigerated pizza dough
1/2 cup olive salad, drained
1 cup shredded cheese
(combination of provolone, asagio, and mozarella)
1/4 cup each diced deli ham and salami
Red pepper flakes to taste
Unroll the dough and place on a nonstick cookie sheet. Spread the olive salad over the
dough, leaving a 1/2 inch edge around the perimeter.
Layer the ham and salami and top with red pepper flakes.Sprinkle the cheese on top of the olive/ meat mixture. Roll from a
long edge to about a 3 inch diameter. Bake in a preheated 350 degree oven for about 15 minutes
or until golden brown. Let cool for a few minutes and slice into 2 inch slices. Serve with Creole Mustard Dip. (recipe below)
Creole Mustard Dip
2 cups sour cream
1/4 cup diced onions
2 tbs.'s chopped green onions
1/4 cup Creole mustard
1 tsp. Creole or Cajun seasoning
Mix all ingredients in mixing bowl until well blended. Refrigerate for 2 hours. Stir well when ready to serve and transfer to a dip bowl.
And for your dessert table, why not try these heavenly Chocolate Chip - Pecan Pie Bars. With over 90,000 views making them the #1 recipe on Cajun Delights for 2013, they're sure to be a hit. Sinfully good, cher and worth the calories.
Chocolate Chip - Pecan Pie Bars
1 (1/2) cups flour 3 tbs.'s flour 3tbs.'s brown sugar 1 stick butter 2 eggs, lightly beaten 1/2 cup light corn syrup 1/2 cup brown sugar 1/2 cup chopped pecans 2 tbs.'s butter 1/4 tsp. salt 1 tsp. vanilla extract 3/4 cup semisweet chocolate chips
Combine flour and 3 tbs.'s brown sugar
in medium bowl. Cut in the stick of butter, until crumbly. Press into a
buttered 8 x 11 inch baking pan. Bake in a preheated , 350 degree oven
for 15 minutes.
In large bowl, combine the eggs, corn
syrup, 1/2 cup brown sugar, pecans, 2 tbs.'s butter, vanilla, salt, and
chocolate chips and mix well. Pour over baked crust and bake for 20 to
25 more minutes. Cool completely and cut into bars.
^^^^^^^ For more of my holiday desserts, click here.
Cajun Holiday Cocktails
And for a little lagniappe, here are a few of my favorite drinks to serve during the holidays. Enjoy! Cheers, cher!
Cajun Dirty Martini
1 ounce Absolute Peppar vodka
2 ounces vodka, cold
1 dash dry vermouth
2 large jalapeno-stuffed green olives
1 dash olive juice (to taste)
vermouth, and olive juice with ice into cocktail shaker and blend for 15
seconds. Strain into a chilled cocktail glass. Garnish with jalapeno
Black Santa Martini
4 ounces coffee liqueur
2 ounces vodka
2 ounces peppermint schnapps
Mint leaves or peppermint sticks for garnish
Place all ingredients in shaker with ice. Shake for a few minutes and
pout into martini glasses. Garnish with mint leaves and/ or peppermint
sticks. Serves 2 Out of this world!
And for the morning after the party!
Cajun Bloody Mary's
Absolute vodka to taste 64 oz. tomato juice 1 Tbs. Tony's Creole seasoning 1 Tbs. prepared horseradish 1 tsp. steak sauce 1 Tbs. Worcestershire sauce 1 Tbs. Tabasco Juice of 1/2 lemon
Mix all ingredients and shake well in a clean gallon jug or pitcher. Garnish with celery tops and olives and small cocktail onions.
Well, it's only 2 weeks till Christmas, ya'll, so I am planning my
holiday party menus. I'll soon be entertaining guests for a gift
exchange party and then again on Christmas Eve. I've decided to liven up
the menu with some new spicy appetizers and I'll be adding several fabulous seafood dishes to my Christmas Eve buffet, as well. This is
what I have so far and they are all sinfully delicious and are sure to please your family and guests. Desserts will be on a separate post.
Cest bon, cher! Bon appetit!
Spicy Creole Crab Balls
1 lb. lump crabmeat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs.'s chopped bell pepper
2 tbs.'s chopped green onions
Vegetable oil for frying
In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crabmeat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. Form the mixture into 3 inch balls. ( I used a melon scoop) and place on a large cookie sheet and chill for 1 hour. Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. Drain on paper towels and transfer to a serving platter. Serve with my Creole Tartar Sauce. Fab!
Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and fun loving people with a joie de vivre, (love of life). You will learn about the Acadian French people and their culture, and best of all, you will learn how to prepare the world famous Cajun cuisine. Lassiez les bon temps rouler, cher!