It's that time of the year again for Christmas and New Year's parties and festivities and I wanted to share a few of my family's favorite holiday party recipes. I like to have an assortment of family party favorites served in a casual
buffet style and let guests help themselves whenever they choose. They are perfect for all of your parties and gatherings and will fit in nicely at your New Year's celebration, too. All are sinfully delicious and guaranteed to please your family and friends. Why not start the party off right with a round of delicious drinks. Cheers and Bon Appetit!
1 lb. lump crab meat 1 cup shredded cheddar cheese 1 cup onion, finely chopped
1 jalapeno, seeded and chopped 2 (8 oz.) pkg.'s cream cheese, softened 1/2 pint sour cream 4 tbs.'s mayo 1 tbs. lemon juice 1 tsp. Creole mustard 1/2 tsp. garlic salt 1 tsp. or more, Cajun seasoning Tabasco to taste Combine
cream cheese, sour cream, mayo, onion, lemon juice, mustard, and
seasonings, in a large bowl. Mix well and fold in crab meat and cheddar
cheese.
Place
in a buttered 2 1/2 qt. casserole dish and bake @ 350 degrees for 25
to 30 minutes or until bubbly. Serve with pastry shells, veggies, or crackers. Fab!
Summer is in full swing here in Cajun country, and grillin' on the patio and chillin' in the pool are my favorite activities on a hot day. Here are a few of my favorite Memorial Day recipes and cookout faves that I will be preparing for family and friends. Plus lots of yummy frozen drinks and dips in the pool. Bon appetit!
^^^^^^^ Cajun Frozen Margaritas
2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice
Place salt on saucer. Rub the lime wedge around the rim of a cocktail
glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime
juice, Tabasco, and crushed ice into blender and blend on high until
creamy and smooth. Pour into cocktail glass and garnish with a lime.
Rub spice mixture into chicken, then shake on Tabasco and Worcestershire
sauce on both sides and cover and refrigerate overnight. Preheat grill and grill on medium heat, for about 30 to 40 minutes, turning every 10 minutes and basting often with Bourbon BBQ Sauce. (recipe below)
Bourbon BBQ Sauce
1/2 cup brown sugar
1/2 cup bourbon
1 cup ketchup
1/2 cup cane syrup
2 tbs.'s Creole or Dijon mustard
1 tbs. Liquid Smoke
1 tbs. or more, chipotle sauce
2 cloves garlic, minced
3 tbs.'s onion, minced
Salt and Tabasco to taste
Combine bourbon and sugar in saucepan and heat and stir on medium heat,
until sugar melts. Add remaining ingredients and simmer for 15
minutes, stirring frequently. Add a little water, if needed. Use as a
basting sauce and make extra for dipping. Finger lickin' good!
1 (16 oz.) loaf French bread, (torn into bite sized pieces
1 (10 oz.) can frozen pina colada drink mix
6 oz. pineapple juice
1 large can, (12 oz.) evaporated milk
1/2 cup cream of coconut
1/2 cup flaked coconut
4 eggs
1 tsp. vanilla extract
1/4 cup light rum
1 small can, (8 oz.) crushed pineapple
In large bowl, tear bread into bite sized pieces. Place the next 7
ingredients in blender, and blend until smooth. Stir in the crushed
pineapple. Combine mixture with the bread pieces and stir well to coat.
Place in slow cooker and cook on low for 6 hours. Serves 8.
If you prefer to bake it in the oven, follow the basic recipe, and place
mixture into a lightly greased baking dish, and then into a larger pan
of water about 2 inches deep. Bake @ 350 degrees for 35 to 45 minutes or
until golden brown. Top with whipped cream, or if you want a little
added touch of decadence, serve with my rum sauce. (recipe below)
Rum Sauce
1/2 stick butter
1/2 cup sugar
1 egg yolk, beaten
2 tbs.'s water
2 tbs.'s dark rum
Melt
butter in saucepan. Add the sugar, egg yolk, and water. Bring to a boil
and cook on a full boil for 3 minutes, stirring constantly, until sugar
dissolves. Remove from heat and add the rum. Strain and serve over
bread pudding. Fab!
^^^^^^^
Bayou Boogie
Here's a little clip that I took at a recent concert in River Ranch. Wayne Toups was rockin' the crowd and there was a whole lotta dancin' going on. Crank it up for this one and let the good times roll, cher!
It's almost time for Easter and I've been tweaking my menu for our annual Easter Sunday Buffet. The weather forecast is for beautiful Spring weather, so we'll be boilin' up a storm on the patio, (crawfish and shrimp) and grillin' a few things too, in addition to these sinfully delicious faves. Guaranteed to please your family and guests. Cest bon', cher!! Bon Appetit!
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
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!
It's time for Mardi Gras, cher, and time for some of the best eats of the year. King cake parties, before and after parade parties, lavish Mardi Gras balls, BBQ, crawfish boils, and the list goes on and on! Just one big party! Here are a few of my favorite Mardi Gras "must haves". Out of this world! Enjoy!
In
large bowl, combine all ingredients, except oil and breadcrumbs and mix
well. Roll in breadcrumbs, shape into 8 patties, and chill for 30
minutes. Heat oil, in large nonstick skillet, and cook over medium heat
for 3 to 5 minutes on each side, or until golden brown. Drain on paper
towels. Serve with my Creole Tartar Sauce. (recipe below)
Creole Tartar Sauce
1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
1 tbs. sweet pickle relish
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco
Combine all ingredients in bowl and chill. Fab!
^^^^^^^
And by popular demand.
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!
1 lb. lump crab meat
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