Cajun New Year's Eve Party Menu + Bayou Boogie

With Christmas fading into a distant memory, I am now preparing for a little New Year's Eve party. It's been several years since I've hosted a  party on this occasion, so I'm really looking forward to it. I am also having out of town guests and fun food, drinks, and people should make for a bon' ton' and a great way to ring in the new year. This is what I have so far on my party buffet. I like to serve a variety of appetizers on New Years Eve and lots of champagne. Cest bon, cher! Cheers and a Happy New Year to all!

Cajun New Year's Eve Party 

( recipe links are in black )

Spicy Cajun Shrimp Dip w/ Mini Croissants * Baked Muffaletta Dip w/ Toasted Baguettes

Mini Crawfish Pies (recipe below) * Mini Creole Crab Cakes w/ Remoulade Sauce

 New Years Jambalaya * Creole Shrimp Pasta Salad *  Mardi Gras Slaw *

Black Eyed Pea Salad * Veggie Platter w/ Jalapeno Ranch Dip *  Jalapeno Cheese Bread

Pina Colada Bundt Cake * Amaretto Brownies * Bananas Foster Bread Pudding

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Spicy Crawfish Mini Pies

1 lb. peeled crawfish tails
1/2 stick butter
1 can roasted garlic, cream of mushroom soup
1/2 soup can evaporated milk
1/2 cup each, onions, bell peppers, and celery
2 cloves garlic, minced
1/4 cup fresh parsley
1 tsp. dried thyme
1 tbs. Cajun seasoning
Few shakes Tabasco
2 dozen mini pie shells

Melt butter in large skillet and saute trinity and garlic for 10 minutes. Add soup, milk, thyme, and Cajun seasoning, and simmer for 10 minutes. Add crawfish, parsley, and Tabasco, and cook for 10 more minutes. Fill pie shells and bake on a large cookie sheet in a 350 degree oven for about 15 minutes or until crust is golden brown.

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For my Cajun New Year's Day Brunch Buffet menu, click here.

I am sharing these at~
Full Plate Thursday @ Miz Helen's Country Cottage
Popourri Friday @ 2805
Show and Tell Friday @ My Romantic Home
Saturday Night Special @ Funky Junk Interiors
Strut Your Stuff Saturday @ Six Sister's Stuff

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Bayou Boogie

Here's a little clip of Steve Riley and the Mamou Playboys rockin' the crowd on New Years Eve at Whiskey River Landing in Henderson, Louisiana. You might say that this bunch of Cajuns were going a little wild! Crank it up and let the good times roll, cher!
 

Wishing ya'll a fun and fabulous New Year's Eve! Merci beaucoup for passing by!

Last Minute Cajun Christmas Treats

Here is one of my favorite holiday stress relievers that is oh so yummy and decadent. Perfect as an after dinner drink or anytime you want a sinfully delicious treat! Guaranteed to please your guests, cher. Cheers and happy holidays!

 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.

For more fabulous Cajun Christmas drinks, click here.

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And here is a wonderful Cajun breakfast treat that I love to serve on Christmas morning. It is assembled the night before and popped into the oven in the morning. Out of this world!

Praline French Toast 

6 eggs

1 1/2 cups milk

1 cup half and half

1 1/2 teaspoons vanilla

1/2 teaspoon cinnamon

1/2 tsp. nutmeg

1/2 cup butter

1 cup light brown sugar

1 cup chopped pecans

2 tablespoons Karo light corn syrup

1 loaf French bread, sliced

Slice bread into 1 inch thick slices and arrange in a greased 13x9 inch baking dish. In large bowl, whisk together eggs, milk, half and half, vanilla, and cinnamon. Pour half of the egg mixture evenly over bread  slices, soaking well. Repeat with second layer.

For praline topping, mix together butter, light brown sugar, chopped pecans and light corn syrup. Spread on top of each slice of bread on top layer. Cover with foil and place dish in refrigerator overnight. The next morning, remove foil and bake uncovered at 350 degrees for 30 to 40 minutes. Bon appetit!

Wishing you all a blessed and very Merry Christmas! Merci beaucoup for stopping by!

JOYEAUX NOEL!

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!

^^^^^^^
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!

Luscious Cajun Holiday Desserts

Here are a few of the the luscious holiday desserts that I will be serving my guests on Christmas. They are both easy to make and are out of this world! The second one is downright decadent and both are guaranteed to please your family and guests. Cest bon, cher! Enjoy!

 Eggnog Bread Pudding w/ Cherry-Bourbon Sauce

1 loaf French bread, cut into 1 inch cubes
1 cup milk
2 cups eggnog
3 large eggs
3/4 cup sugar
1/4 tsp freshly ground nutmeg
1 tsp. vanilla extract
2 tbs.'s sugar, for topping
 

In a large bowl, whisk together milk, eggnog, eggs, sugar, nutmeg and vanilla. Add bread cubes and gently fold them into the mixture until evenly coated .

Pour into prepared 9 x 13 baking pan and sprinkle top with additional sugar. Bake in a preheated 350 degree oven for 50-55 minutes, or until a knife inserted comes out clean and the top is golden brown. Serve with Bourbon Cranberry Sauce. (recipe below)

Cherry-Bourbon Sauce

1 can (21 oz.) cherry pie filling
1/4 cup butter
2 tbs.'s bourbon

In medium saucepan, cook pie filling and butter over medium heat until butter is melted and filling is bubbly. (about 10 minutes) Remove from heat and stir in bourbon. Ladle over warm bread pudding.

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Chocolate Fudge Rum Cake

1 pkg. chocolate fudge cake mix

1 pkg. instant chocolate fudge pudding mix
1/4 cup rum
3/4 cup water
1/2 cup vegetable oil
4 large eggs
1 tsp. cinnamon
1 cup chopped pecans




In large bowl, combine cake mix, pudding mix, rum, water, oil, eggs, and cinnamon and beat with an electric mixer on medium speed for 3 minutes.

Pour the batter into prepared pan and bake in a preheated oven for 45 to 50 minutes or until a toothpick comes out clean. Cool cake for 15 minutes and transfer to a cake plate. Top with Chocolate Rum Glaze. (recipe below)

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. Top with pecans, if desired. Sinfully delicious!

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And here are a few more family faves that I'll be serving and I'm sure that I'll be adding a few more before it's all over.

 (click on title to view recipe)

Chocolate Praline Cheesecake

Chocolate Chip Pecan Pie Bars

Banana Pudding Pie

Pumpkin Chocolate Chip Bread w/ Praline Glaze

I'll be sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage

Show and Tell Friday @ My Romantic Home

Strut Your Stuff Saturday @ Six Sister's Stuff 

See Ya in the Gumbo-Potluck @ Ms. EnPlace 

Sunday Showcase Party @ Under the Table and Dreaming

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

Cajun Christmas Party Menu + Crawfish Cornbread

Christmas parties are in full swing in Cajun country and here is my Christmas party menu for a little gift exchange gathering that I am having this weekend for about 15 guests. I love to have a casual buffet for my holiday parties where guests can help themselves and the food is easy to prepare.  Bon appetit!

Cajun Christmas Party Menu

(click on recipe title to view recipe)

 Spicy Crock Pot Jambalaya  ~ Spicy Sausage Bites w/ Cheesy Beer Dip  ~  Mini Muffalettas 

Crawfish Spinach Bread Bowl  ~ Crab Stuffed Mushrooms  ~ Smoky Blue Cheese Dip w/ Fresh Veggies  

Creole Potato Salad   ~  Muffaletta Pasta Salad  ~ Crawfish Cornbread (recipe below)


Bourbon Brownies w/ Praline Icing  ~ Marguerite's Christmas Cookies ~
Bananas Foster Bread Pudding w / Caramel Rum Sauce  
 
  Ultimate Cajun Eggnog 

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 I'll be sharing these at ~

Show and Tell Friday @ My Romantic Home
Strut Your Stuff Saturday @ Six Sister's Stuff
Saturday Night Special @ Funky Junk Interiors
See Ya in the Gumbo-Potluck @ Ms. EnPlace

Holly-Bloggy Christmas Party @ Chef in Training

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With crawfish now in season in Cajun country, you might say that I'm getting carried away with making crawfish dishes. This delectable cornbread is fabulous and when I tell you that it's divine, then you know that I mean it,  cher! And if crawfish are not available in your area, then small shrimp would work just as well. Enjoy!

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 tbs.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. Enjoy!

Wishing ya'll a fab weekend, filled with good times! Merci beaucoup for coming by!

Cajun Muffaletta Dips + Bayou Boogie

Here are a few of my favorite Muffaletta dip recipes that are easy to make and are perfect for a tailgating party or as a delicious appetizer for your holiday party. These dips are out of this world and I have paired them with toasted garlic French baguettes for a double flavor burst. Both are fab and I couldn't make up my mind about which one to make, so I'll be serving both of these scrumptious dips for the Saints game, this evening. Geaux Saints!

Spicy Muffaletta Dip w/ Toasted Baguettes

1 cup Italian olive salad, drained
1/2 cup salami, diced
1/2 cup cooked ham, diced
4 oz. provolone cheese, diced
1 (8 oz.) pkg. cream cheese, softened
1 tsp. Creole mustard
3 tbs.'s half n' half
1/2 red bell pepper, finely chopped
2  tbs.'s  fresh parsley, chopped
1 tsp. or more Cajun seasoning
Few shakes Tabasco, (optional)

In large bowl, combine all ingredients, except half and half and mix well. Add half and half to desired consistency. Chill for one hour or more. Transfer to a dip bowl and served with toasted baguettes. (recipe below)

Toasted Baguettes

1 French baguette
4 tbs.'s butter, melted
1 tsp minced garlic
1 tbs. chopped fresh parsley

Slice baguette diagonally into 1/2 inch slices. Combine melted butter, garlic, and parsley, and brush mixture on top side of bread. Bake @ 325 degrees for 5 minutes. Turn and brush other side and bake for 3 more minutes.






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Baked Muffaletta Dip

1 8 oz. package cream cheese, softened
1 cup cooked ham, cubed
1 cup provolone or mozarella cheese, cubed
1/2 cup red onion, chopped
1/2 cup red bell peppers, chopped
1 6 oz. jar Spanish olives, chopped and drained
1 small can sliced black olives, drained
1 or 2 jalapeno peppers, seeded and diced
2 cloves garlic, minced
1 tbs. fresh parsley, chopped

Combine all ingredients in large mixing bowl. Spoon into a 9 inch pie plate and bake in a preheated 350 degree oven for 25 to 30 minutes. Garnish with chopped parsley and serve with crackers or toasted baguettes. Fab!

*******
 And maybe a tray of these babies.

For my Mini Muffaletta recipe, click here.

 

I am sharing these @

These Chicks Cooked @ This Chick Cooks

Full Plate Thursday @ Miz Helen's Country Cottage

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Bayou Boogie

Here's another little clip from the after Thanksgiving blow-out concert at the Blue Moon Saloon. Lil' Buck Sinegal and friends were rockin' the crowd. Sorry that the audio is a bit strange,  at times.

Wishing you all a wonderful week,  filled with fun!  Merci beaucoup for coming by!

Spicy Creole Shrimp Scampi + Weekend Fun

Hope that you all had a wonderful holiday. I certainly did,  although it has taken me a while to recuperate and emerge from my food coma. I've been having an ahnvee for shrimp and here's a family favorite that is out of this world and so easy to make. Great over your favorite pasta and served with French bread with a nice glass of white wine. Bon appetit!

Spicy Creole Shrimp Scampi

1 lb. large shrimp, peeled and deveined
1/2 stick butter, sliced
4 tbs.'s olive oil
1/4 cup dry white wine
Juice of 1/2 lemon
4 garlic cloves, minced
1/2 cup green onions, sliced
1/2 cup fresh parsley, chopped
1 tsp. Cajun seasoning
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Crushed red pepper flakes to taste
1 can diced tomatoes, drained
1/2 cup grated Parmesan cheese

Season shrimp with Cajun seasoning and arrange in a single layer in an ungreased,  8 x11 inch, baking dish. In saucepan on medium heat, saute the garlic in the olive oil for 5 minutes. Add the tomatoes and saute for 5 more minutes.

Add remaining ingredients and cook on medium heat, stirring constantly, until butter melts. Pour over shrimp and top with Parmesan cheese, and bake, uncovered in a preheated 400 degree oven for 10 to 15 minutes or until shrimp turn pink. Sinfully good!

I am sharing this at ~

Potpourri Party @ 2805

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Weekend Fun

After all of that cooking for Thanksgiving, it was time to get out and have some fun. We headed over to the Blue Moon Saloon and Guest House, on Saturday, for an awesome 3 band blowout concert, featuring some of Cajun country's favorite bands. Here's a little clip that my dear friend took of the Bluerunners, rev-ing up the crowd. Let the good times roll, cher!

Wishing ya'll a wonderful week! Merci beaucoup for stopping by!

Last Minute Holiday Treats

Here are a few last minute additions to my Thanksgiving menu that I just had to share. By popular demand, I am adding these scrumptious muffins to my Thanksgiving buffet. The savory, spicy flavors of these delectable cornbread muffins blend together to melt in your mouth and pair well with any holiday meal. Cest bon, cher! Enjoy!

Bacon-Jalapeno Cornbread Muffins

1 1/2 cups self rising cornmeal mix

1  tsp. ground sage

1/2 tsp. poultry seasoning

1  1/2 cups buttermilk

1/3 cup butter, melted

1 large egg, beaten
1/2 cup green onions, sliced
1 or 2 jalapenos, (seeded or not) and chopped
4 strips bacon, fried crisp, drained,  and crumbled, optional

In large bowl, combine cornmeal mix, sage, and poultry seasoning. Add buttermilk, egg,  butter, green onions,  jalapenos and bacon bits and mix well. Let batter rest for 5 minutes.



Fill paper liners or greased muffins cups 3/4 full and bake in a 350 degree oven for 15 to 20 minutes or until golden brown. Fab!

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And these delightful pumpkin muffins are the perfect finishing touch for your Thanksgiving dessert table. Cest bon, cher!

Spiced Pumpkin Muffins w/ Cream Cheese Frosting

1 1/2 cups flour
3/4 cup sugar
2 tsp.'s baking powder
1/2 tsp. salt
1/2 tsp. each, ground cinnamon and nutmeg
a sprinkling of ground cloves
1/2 cup buttermilk or milk
1/2 cup canned pumpkin
1/4 cup melted butter
1 large egg
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease 12 muffin cups or use paper liners. Mix all ingredients, until just mixed.

Fold in pecans and stir gently. Fill muffin cups, 3/4 full and bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean.

Cream Cheese Frosting

1 stick butter
2 to 3 cups powdered sugar
8 oz. cream cheese
1/2 tsp. vanilla

Cream the butter and the cream cheese together for about 3 minutes . Stir in vanilla. Add the powdered sugar, gradually until desired consistency is reached. Frost cooled muffins and garnish with pecans.

I'll be sharing these at~

Saturday Nite Special @ Funky Junk Interiors

Potpourri Party @ 2805 

Strut Your Stuff Saturday @ Six Sister's Stuff 

Sweet Indulgences Sunday @ A Well Seasoned Life

Wishing ya'll a very Happy Thanksgiving, with many blessings and much to be thankful for! 

I am thankful for each and every one of you and appreciate you stopping by! Cheers, cher!

More Cajun Thanksgiving Desserts

With less than one week to go until Thanksgiving, I am putting the finishing touches on my dessert menu. I tend to get carried away with holiday desserts,  but like to make a few new desserts, every year. This year's newbies are a rich and luscious cake and a divine, old fashioned pecan pie that I was introduced to at a recent family gathering. Out of this world and guaranteed to please your guests. Cest bon, cher! Bon Appetit!

Bananas Foster Upside Down Cake

1-1/2 sticks butter
1/2 cup dark brown sugar
1/4 cup dark rum
1 tsp. ground cinnamon
2 cups sliced bananas
1-1/2 cups flour
1-1/2 tsp.'s baking powder
1/2 tsp. salt
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup half and half

In saucepan, combine 4 tbs.'s butter with the brown sugar, rum, and cinnamon. Cook over medium heat until melted and smooth, stirring constantly. Pour into a buttered a 9 inch square cake pan.  Arrange banana slices evenly,  over top of the butter-brown sugar mixture.

In small bowl, combine, flour, baking powder, and salt, and mix well. In large bowl, combine the remaining butter and sugar, and beat with an electric mixer until light and fluffy. (about 3 minutes) Add the eggs,one at a time, and beat well, after each one.

On low speed, gradually add flour mixture, about 1/2 cup at a time and alternate with the half and half, until just mixed. Pour the cake mixture evenly over the bananas. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool on a wire rack and invert onto a cake plate.

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And Thanksgiving  wouldn't be the same at my house without a fabulous pecan pie. This pie is totally scrumptious and will melt in your mouth, especially when topped off with my Bourbon Whipped Cream. (recipe below)

Creole Pecan Pie w/ Bourbon Whipped Cream

3 eggs, lightly beaten
4 tbs.'s butter, softened
1 cup dark brown sugar
1 cup cane syrup or dark corn syrup
1 cup chopped pecans
1 tsp. vanilla
1/2 tsp.salt
1 (9 inch) unbaked pie shell





Beat eggs, butter, and sugar together until thick. Add syrup, vanilla, salt, and pecans.

Mix well and pour into pie shell. Bake at 300 degrees for about 1 hour or until filling is firm.

 

Bourbon Whipped Cream

1 pint heavy whipping cream

1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form. (about 4 minutes) Great on everything!
 
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And here are a few other heavenly desserts that will be gracing my dessert table.

All are sinfully delicious and totally worth the calories, cher! Enjoy!

(click on recipe title to view recipe)

Pumpkin-Chocolate Chip Bread w/ Praline Glaze

Kahlua Fudge Cupcakes

Nanny's Praline - Pumpkin Pie

Caramel - Apple Bread Pudding w/ Rum Sauce

 

I'll be sharing these at~

Potpourri Friday @ 2805

Strut Your Stuff Saturday @ Six Sister's Stuff

Sweet Indulgences Sunday @ A Well Seasoned Life 
See Ya in the Gumbo~Potluck @ Ms. EnPlace

Full Plate Thursday @ Miz Helen's Country Cottage

 Wishing you all a fun and fabulous weekend! Merci beaucoup for coming by!

Cajun Thanksgiving Menu

With less than two weeks until Thanksgiving, I've been tweaking my Thanksgiving menu and  narrowing down the list of my family's faves. I like to include a few new recipes, as well as the ones that have been handed down from my dear mother and grandmother. This is what I have so far, and  I'll be adding a few more, so stay tuned. Desserts will be on a separate post.

 Bon appetit!

(CLICK ON RECIPE TITLE TO VIEW RECIPE)

Cajun Thanksgiving Menu

(Appetizers)

Cajun Stuffed Crawfish Bread * Cajun Party Meatballs * Spicy Crab Stuffed Jalapenos
Fresh Veggies w/ Jalapeno Ranch Dip

(Main Course)

Cajun Fried Turkey w/ Giblet Gravy

Cajun Baked Ham  w/Sugarcane-Bourbon Glaze 

(Sides)

Mama's Cornbread Dressing * Creole Rice Dressing * Caramelized Onion-Mushroom Stuffing 

Candied Sweet Potato Casserole * Creamy Scalloped Potatoes w/Bacon (recipe below) *

 Spinach Madeleine * Cajun Corn Casserole 

(Breads)

  Nanny's Sweet Potato Biscuits * Jalapeno-Sausage Cornbread * Mama's Cornmeal Biscuits

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I'll be sharing these at ~
Saturday Night Special @ Funky Junk Interiors

Sunday Showcase Party @ Under the Table and Dreaming
Tuesday Talent Show @ Chef in Training 
These Chicks Cooked @ This Chick Cooks 
Full Plate Thursday @ Miz Helen's Country Cottage

     

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Creamy Scalloped Potatoes w/Bacon

5 large baking potatoes
1 tsp. salt
1 onion, chopped
1/2 cup green bell pepper, diced
2 tsp.'s minced garlic
3 tbs.'s butter
1/3 cup flour
3 - 1/2 cups milk
12 ounces shredded cheddar cheese
2 tsp.'s Cajun seasoning, divided
5 slices bacon


Wash and peel potatoes and slice into 1/2 inch slices. Place in large pot of water, with salt, and bring to a boil. Boil for 5 minutes, drain, and transfer to a large bowl.

In large skillet, cook the bacon until crisp. Drain and crumble. Drain all but one tbs. of bacon fat and add onions, garlic, and peppers and saute for 5 minutes. Add veggie mixture and 1 tsp. of Cajun seasoning to the bowl and blend gently.

 On low heat, melt butter in large saucepan and whisk in flour. Slowly add the milk and continue to whisk for one minute. Add cheese and continue whisking until cheese melts. Stir in other tsp. Cajun seasoning, and bacon.

 Layer potato-veggie mixture in a buttered 13x9 inch baking dish and pour milk-cheese mixture over top. Bake uncovered in a preheated 350 degree oven for 45 minutes or until golden brown. Divine and compliments a ham perfectly.

Hope that ya'll are having a great weekend! Merci beaucoup for stopping by!