Friday, April 14, 2017

Cajun Easter Favorites

The Spring weather has been absolutely gorgeous in Cajun country and perfect for grilling and boiling seafood on the patio. And with Easter almost here, I've been going through my recipes and trying to decide on which ones to prepare for my Easter Sunday Buffet. This is what I have so far and I'll be adding more as I go along. We will also be boiling some scrumptious Louisiana crawfish and shrimp and sipping a Cajun Bloody Mary or two. All out of this world,  and totally worth the calories, cher! Cheers and Bon Appetit!



Jalapeno Andouille-Bacon Bites














 Cajun Baked Ham w/ Honey-Mustard Bourbon Glaze

 





























Cajun Boiled Crab Salad


6 hard boiled eggs, quartered
1 carton grape tomatoes
1 avocado, peeled and sliced
1 red onion, chopped
1 green bell pepper, coarsely chopped
1 large head of romaine lettuce, washed and torn
1 lb. lump crab meat, peeled from boiled crabs

Place lettuce in the bottom of a large salad bowl. Layer with crab meat, onion, bell pepper, avocado, and tomatoes. Top with eggs, and my Jalapeno Ranch Dressing. (recipe below)

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Jalapeno Ranch Dressing.


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

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 Parmesan Spinach Bread













Banana Pudding Cake w/ Praline Icing

1 pkg. yellow cake mix
1 pkg. instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
1 tsp. almond extract
1 cup mashed bananas
2 tbs.'s rum, (optional)

In large bowl, stir together cake mix and pudding mix. Add eggs, oil, and mashed bananas,  and beat with electric mixer on low for 30 seconds. 

Add almond extract and beat on medium speed for 2 more minutes. Pour into prepared muffin pan and bake in a preheated 350 degree oven for 25 to 30 minutes. Cool cake before icing with Praline Icing. (recipe below)

Praline Icing

1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar
1 tsp. vanilla

Melt butter in small saucepan. Add milk and sugar and stir and cook until well combined. Bring to a boil and lower heat and cook for 2 minutes, stirring frequently. Remove from heat and stir in vanilla. Heavenly!



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

3 comments:

Pam said...

Good as always! Love your way with food! Happy Cajun Easter!

LavenderBlue said...

Hi Marguerite....Yours is my favorite cooking blog! The link to your Cajun Potato Salad comes up blank and I so would appreciate having the recipe as it looks delish. I tried finding it elsewhere on the site with no luck. Hopefully you can repost for us. Many many thanks for any help!! Brooxie

Eddie Bluelights said...

Gosh! . . . . I feel like the white rabbit. "I'm late. I'm late, for a very important date!! . . . and The Queen Of Our Hearts, Marguerite no doubt will say, "Eddie, off with your head!"

I think I'll have a Bloody Mary while I can, and ALL the superb eats . . . they look delishious . . . Belated Happy Easter . . . :)