Tuesday, November 29, 2011

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 ~

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!

Wednesday, November 23, 2011

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!

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

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!

Thursday, November 17, 2011

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.

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!
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)


I'll be sharing these at~
Potpourri Friday @ 2805
Strut Your Stuff Saturday @ Six Sister's Stuff

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

Saturday, November 12, 2011

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!


Cajun Thanksgiving Menu


Cajun Fried Turkey w/ Giblet Gravy


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


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


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
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!

Monday, November 7, 2011

Cajun Thanksgiving "Must Haves" + Cajun Boogie

Here are a few more scrumptious side dishes that are on my family's "must have" list for this Thanksgiving and are also on my table at many other times throughout the year. This first one is one of my faves and is sinfully delicious and totally worth the calories, cher. The topping is pure heaven and the rum adds a bit of decadence.! Enjoy!

Candied Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup dark rum
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
2 tbs.'s butter

1/4 cup flour
1/4 cup brown sugar
1/2 tsp. pumpkin pie spice
2 tbs.'s butter
1/2 cup chopped pecans
2 cups miniature marshmallows, optional

Place sweet potatoes in large pot and cover with water. Bring to a boil and boil for 10 to 12 minutes or until tender. Drain and mash when cooled slightly.
In medium bowl, mix  brown sugar, eggs, evaporated milk, butter, rum, and 1 tsp. pumpkin pie spice. Add to sweet potatoes and mix well with a fork. Transfer to a 13x9 inch baking dish, dot with 2 tbs.'s butter, and cover with foil. Bake in a preheated 350 degree oven for about 30 to 40 minutes.

Meanwhile, make the topping. In medium bowl, mix flour, brown sugar, and  pumpkin pie spice. Cut in the butter with a fork and mix until crumbly. Stir in the pecans and top with marshmallows.

Remove casserole from the oven, and stir gently to blend. Top with pecan-marshmallow topping and bake uncovered for 10 more minutes or until golden brown.

 And here is another fabulous recipe that I acquired from another one of my dear cousins, with a few tweaks added. If you have any vegetarians in your family, this one is sure to please.This stuffing is out of this world and has been on my Thanksgiving table ever since I had this divine dish at her house, a few years ago.

Caramelized Onion-Mushroom Stuffing

1 large loaf, (16 oz.) French bread, torn into bite sized pieces
1 stick butter
2 large yellow onions, chopped
1 lb. fresh mushrooms, cleaned and sliced
2 stalks celery, diced
1 tbs. Cajun seasoning
2 tbs.'s  fresh thyme leaves, chopped
1/2 cup fresh parsley, chopped
3/4 to 1 cup vegetable or chicken broth
 2 eggs, beaten

Arrange bread pieces in a single layer on a large baking sheet, sprayed with cooking spray. Bake in a preheated 325 degree oven for 10 to 15 minutes or until golden, turning once. Transfer to a large bowl.

In large, heavy skillet, melt the butter on medium heat. Add onions and stir and cook for about 15 minutes or until caramelized. Add mushrooms and celery, and cook and stir for 10 more minutes.

Add the veggie mixture and the herbs to the bread cubes and mix well. Add the broth to the skillet used to cook the veggies, and bring to a boil, scraping any brown bits. Add the hot stock to the bread mixture and season with the Cajun seasoning.

Add the eggs to the bowl and gently mix and then spoon stuffing into a (13" x 9") buttered baking dish. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and continue to bake for 10 minutes longer or until golden brown.

Note: This stuffing may be used to stuff a turkey or served as a delicious side dish.

I am sharing these at ~
These Chicks Cooked @ This Chick Cooks
Full Plate Thursday @ Miz Helen's Country Cottage
Potpourri Party @ 2805

Cajun Boogie

I've had a special request for some more Cajun boogie. Here's a little clip that I took of one of my favorite traditional Cajun bands,  Balfa Toujour. They were really movin' the crowd at Festival Acadiens, and there was a whole lotta two-steppin' going on.

Balfa Toujour

Hope you're all having a wonderful week, filled with good times. Merci beaucoup for coming by!

Wednesday, November 2, 2011

Spicy Crock Pot Cornbread Dressing + Bayou Boogie

If  Halloween is over, can Thanksgiving be far behind? Only 3 weeks away and if I don't start planning now, I know that I'll be wishing that I had. Here's a fabulous cornbread dressing recipe that was given to me by one of my dear cousins. It's easy to prepare and cooking it in the crock pot will free up some oven space for the turkey. It also pairs well with roasted chicken or a ham, and can also stand alone as a delicious entree on it's own. Cest bon, cher!  Bon appetit!

Spicy Crock Pot Cornbread Dressing

1 (9x9) inch, day old,  cornbread, (recipe below)
12 slices day old bread, toasted and cubed
1/2 stick butter
1 lb. Andouille or smoked sausage, diced
1 onion, chopped
1/2 cup each, red bell peppers and green bell peppers, chopped
2 ribs celery, sliced
3 cloves garlic, minced
1/2 cup green onions, including tops, sliced thin
1/2 cup fresh flat leaf parsley, chopped
1 tsp. dried sage
1 tsp. dried thyme
1 tbs. Cajun seasoning, divided
1 tbs. Worcestershire
1 can, (10 1/2 oz.) cream of mushroom soup
2 cans, (10 1/2 oz.) chicken broth or stock
Salt and Tabasco, to taste

In large bowl, coarsley crumble "day old" corn bread and add bread cubes, and set aside. In large skillet, brown sausage with 1 tsp. Cajun seasoning and skim off excess fat. Add trinity and garlic and continue cooking for 5 minutes on medium heat, and set aside.

Add all of the other ingredients to the bowl, except butter. Fold in meat mixture and mix well. Transfer to a greased 4 quart crock pot, dot with butter, and cook on high for 2 hours or on low for 4 hours. Keep warm until ready to serve. Or transfer to a buttered baking dish, cover with foil, and refrigerate. Then,  prior to serving, heat through in a 350 degree oven for 15 minutes to 20 minutes.

Mama's Buttermilk Cornbread

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tsp. salt
2 tbs.'s sugar
2 1/2 tsp.'s baking powder
1/2 tsp. baking soda
2 large eggs
1 1/2 cups buttermilk
1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir, until just mixed, and pour into a buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean.

 For more of my Thanksgiving recipes, click here.

I am sharing this at ~

Bayou Boogie

Here's a little clip that I took of Wayne Toups and Zydecajun rev-ing up the crowd at Festival Acadiens, in October.  The crowd loved this band and there was a whole lotta boogie-ing going on. Wayne is simply the best accordion player on the planet. 

Wayne Toups and Zydecajun

Hoping you're all having a fantastic week. Merci beaucoup for stopping by!