Grandma's Buttermilk Biscuits + Festival Fun - Part II

Here's a tried and true recipe that my dear grandmother used to make, early in the morning before everyone woke up. Waking up to the wonderful aroma of these heavenly biscuits was such a treat and a great way to start the day. Especially when served with her homemade blackberry jam. So simple and easy, but oh, so good!

Cest bon, cher!

Grandma's Buttermilk Biscuits

2 1/2 cups all purpose flour

1/4 tsp. salt
3 tsp.'s baking powder

1/2 tsp. baking soda

1/3 cup butter, melted

1 cup buttermilk

Bacon drippings

Combine dry ingredients in large bowl. Add butter and buttermilk and mix to make a sticky dough. Knead lightly on a floured board. Form a smooth ball, and roll into 1/2 inch thickness, and cut with a biscuit cutter into 3 inch rounds. Place biscuits on a cookie sheet greased with bacon drippings or cooking spray. Bake at 425 degrees for 10 to 12 minutes. Makes 12 biscuits. Enjoy!

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Festival Fun- Part II

Day 2 of Festival Acadiens was a little cooler, with a nice breeze, and turned out to be quite a beautiful day. We started out at The Bayou Food Festival, for some sinfully delicious Cajun food. With over 40 booths from local restaurants, it was hard to choose.

My friends wanted some fried seafood boudin balls and a hot sausage poboy!
Ke-aww, cher, both were scrumptious, but the seafood boudin balls were fab!

I ordered a decadent crawfish enchilada from the Pat's Downtown booth and it was out of this world! To see my recipe for Crawfish Enchiladas, click here.

And I just had to get a Crawfish-Spinach Breadbowl, too, you know, to get my daily veggies in. Sinfully good! To see my recipe for Crawfish-Spinach Breadbowls, click here.

After shoring up our energy supply, we headed over to the main stage, Scene Ma Louisiane for a Cajun waltz. Ryan Brunet and Les Malfacteurs were entertaining the crowd. I took this little clip! So much fun!

Ryan Brunet and Les Malfacteurs

Then we made the trek over to the Boomer Tent, where Kevin Naquin and the Ossun Playboys were reving up the crowd. My favorite Mardi Gras Krewe, the Krewe de Canaille were really cutting up and dancin' the day away! This group sure knows how to party!

Next up was the hotter than Tabasco band, the Lost Bayou Ramblers. The fiesty crowd was loving this band and was getting a bit crazy. Lots of HOT jitterbuggin' going on there, too!

And finally, it was time for the final act of the festival. The crowd doubled in size as everyone made their way over to Scene Ma Louisiane to hear the great Wayne Toups, whom this year's festival was dedicated to. He really blew it out, and the crowd went absolutely wild and was dancin' up a storm! I almost got knocked down a few times, while taking this clip. Until next year, or at least till next weekend, let the good times roll, cher!

Wayne Toups and ZydeCajun

Hope ya'll are having a great week! Merci beaucoup for coming by!

Spicy Cajun Breakfast Bake + Cajun Boogie

Here's an easy recipe for one of my family's favorite breakfasts. It is packed with flavor and is sure to please your family and guests. You can also get creative with it and use any ingredients that you have on hand. For example, you could substitute 2 links of sliced, cooked sausage for the bacon. I like to serve this delicious breakfast dish with my Jalapeno Cheese Grits, and Grandma's Buttermilk Biscuits. (links below) Bon appetit!

Spicy Cajun Breakfast Bake

6 slices bread (any kind), torn into pieces
6 slices bacon, cooked crisp, and drained and crumbled
6 eggs, lightly beaten
1 cup milk or half and half
1/2 stick butter
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/2 cup pickled jalapenos
1 cup shredded cheese, (any kind)
1 tsp. Cajun seasoning
Few shakes Tabasco

Saute the onions and bell peppers in the butter for 5 minutes.

In large bowl, whisk together the eggs, milk, veggies, hot sauce, and seasoning. Stir in the jalapenos and bacon.

Transfer to a lightly greased 13 x 9 inch baking dish and top with the cheese. Bake in a preheated 350 degree oven for about 25 to 30 minutes or until set and a knife comes out clean.

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Bacon Cheese Grits

Grandma's Buttermilk Biscuits

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Cajun Boogie

Here's a little clip that my friend Bill took recently at a pre Mardi Gras party at Fred's Lounge in Mamou, Louisiana. Fred's is a local Cajun landmark and is known for it's Saturday morning dances. Johnny Sonnier and Cajun Revue were rockin' this crowd! Let the good times roll, cher!



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

Slow Cooker Ham and White Bean Soup

Here's a Cajun favorite that is very easy to make and satisfies the soul on a cold winter day. I used the left over ham bone from New Years to bump up the flavor of this sinfully good soup. When I tell you that it's out of this world, then you know that I mean it, cher! Enjoy!

Slow Cooker Ham and White Bean Soup

1 ham bone
1 1/2 cups cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 can Rotel diced tomatoes w/ green chilies
1 quart chicken stock
3 cans (15 ounce) Navy beans, drained
1 tsp. dried thyme
2 or 3 bay leaves
1 tsp. or more Cajun seasoning
Salt to taste

Combine ham bone, ham, stock, onions, peppers, celery, carrots, garlic, thyme, beans, bay leaves, bay leaves, and tomatoes w/ green chilies,  in a 4 to 6 quart slow cooker. Cook on high for 4 hours or on low for 8 hours,  or until veggies are tender. Adjust seasoning, add a little water, if necessary, and parsley, and stir well. Discard bay leaves, and continue cooking on high for 30 minutes.

Serve with ~

Grandma's Buttermilk Biscuits 

OR

Spicy Cajun Cornbread

 I'll be sharing these at ~

Tuesday Talent Show @ Chef in Training


Bon appetit! Wishing you all a fun and fab weekend! Merci beaucoup for coming by!

Cajun Christmas Party Preview

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!

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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!

Cajun Christmas Party Preview

(click on recipe title to view recipe)

 Cajun Baked Ham w/ Honey-Mustard Bourbon Glaze

 







Appetizers

 
 Bayou Buffalo Wings 

  Shrimp Remoulade
  
 Spicy Cajun Party Meatballs 

 Crawfish Spinach Bread Bowl 



Sides 

Muffaletta Pasta Salad 
  
Seafood Jambalaya

Creole Potato Salad  






Breads

Cranberry-Pecan Muffins

 Jalapeno Cornbread Muffins  

 Grandma's Buttermilk Biscuits

 
 Treats

Bourbon Brownies w/ Praline Icing 

Marguerite's Christmas Cookies 

Eggnog Bread Pudding with Cherry Bourbon Sauce

 

Ultimate Cajun Eggnog 

Frozen Pomegranate Margaritas



Hope that ya'll are enjoying the season!  Merci beaucoup for stopping by! Happy Holidays!

A Fabulous Cajun Breakfast

It was another great weekend in Cajun country with lots of fun activities and weekend guests. I wanted to make a special breakfast for my guests and prepared this delicious, savory bread pudding.This wonderful breakfast treat can also be made the night before, and popped into the oven in the morning and goes very nicely on a brunch buffet, too. Cest bon, cher! Enjoy!

 Cajun Breakfast Bread Pudding

1 (15 oz.) loaf French or Artisan bread, torn into 1 inch pieces

6 strips bacon, fried crisp and crumbled, divided

1 cup cooked ham, cubed

8  large eggs

3 1/2 cups milk

2 tbs.'s butter

1/2 cup each onions and bell peppers, chopped

1/2 cup fresh mushrooms. sliced

2 cloves garlic, minced 

1 or 2 jalapenos, seeded and chopped

1 tbs. fresh thyme leaves, chopped, or 1 tsp. dried thyme

1 tsp. salt

1/2  tsp. cayenne pepper

1/2 tsp. black pepper

1/2 cup mozzarella cheese

1/2 cup grated Parmesan cheese

In large skillet, saute the ham, onion, bell peppers, mushrooms, jalapenos, and garlic, in the butter, until soft.  In large bowl, whisk together the milk, eggs, thyme, salt, and pepper. Add Parmesan cheese, and mix well.  Pour over bread pieces, add half of the bacon, and mix well. Transfer to a buttered 13x9x2 inch baking dish and cover with foil. Refrigerate for at least 2 hours or overnight. Bake @ 350 degrees, uncovered for 40 45 minutes. Sprinkle with mozzarella cheese and remaining bacon and bake for another 5 to 10 minutes. Divine! Bon appetit!

I also whipped up some Croissant French Toast w/ Strawberry Syrup.
Click here for recipe.

And some Jalapeno Hash Browns. Click here for recipe.

And  a batch of Grandma's Buttermilk Biscuits. Click here for recipe.

And lots of hot "Holiday Jazz", Community Coffee! Click here to order.

Hope that you all have a wonderful week, filled with happy times and fun! I'll be sharing some holiday recipes soon, so stay tuned! Merci beaucoup for stopping by, and remember to let the good times roll!, cher!

Cajun Holiday Party Faves

With the holidays right around the corner, I wanted to share a few of my favorite holiday party buffet recipes. Perfect for all of your parties and gatherings and guaranteed to please your family and friends. Cest bon, cher!

Bon Appetit!

Appetizers

  Spicy Cajun Party Meatballs 

Cajun Crab Dip 

Creole Stuffed Mushrooms

Crawfish Spinach Bread Bowl

















 Main Course

Cajun Baked Ham w/ Sugarcane-Bourbon Sauce

 

Cajun Roast Turkey Breast

  Sides  

Spicy Creole Jambalaya

Mama's Cornbread Dressing

Candied Sweet Potato Casserole

Broccoli-Cheese Casserole 

 Breads

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 tsp. 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.

Grandma's Buttermilk Biscuits

 Desserts

Easy Kahlua Cake w/ Chocolate-Rum Glaze

1 box of dark chocolate cake mix
1/2 cup vegetable oil
1 (4 ounce) package of chocolate fudge pudding mix
4 eggs
1 cup brewed Community coffee, cooled
1/2 cup Kahlua
1 cup chopped pecans, for garnish


Mix all ingredients in a large mixing bowl and beat for 4 minutes on medium speed. Transfer batter into a lightly greased bundt pan and bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Cool for 15 minutes and then drizzle with glaze and garnish with pecans. Fab!
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 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.

 Bourbon Brownies w/ Praline Icing  

Chocolate Chip-Pecan Pie Bars

 Marguerite's Christmas Cookies

For more of my holiday desserts, click here.

Drinks 

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.

   Ultimate Cajun Eggnog 

 For more fabulous Cajun Christmas drinks, click here.

Cheers and Happy Holidays, Ya'll!

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.


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

Jalapeno Cranberry Sauce (recipe below)

Grandma's Buttermilk Biscuits ~ Jalapeno Cornbread Muffins  ~ Cranberry-Pecan Muffins
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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!

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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 ~

Full Plate Thursday @ Miz Helen's Country Cottage
Potpourri Friday @ 2805

Show and Tell Friday @ My Romantic Home

Saturday Night Special @ Funky Junk Interiors

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