Monday, December 31, 2012

Cajun New Year's Delights + New Year's Boogie

Here's a favorite Cajun drink that is perfect for ringing in the New Year if champagne isn't your thing. It has a bit of a bite to it, but is oh so good! Enjoy! Cheers!

Cajun Dirty Martini

1 ounce Absolute peppar vodka
2 ounces vodka, cold
1 dash dry vermouth
2 large jalapeno-stuffed green olives
1 Trappey's white Tabasco chili pepper
1 dash olive juice (to taste)
crushed ice

Mix vodkas, vermouth, and olive juice with ice into cocktail shaker and blend for 15 seconds. Strain into a chilled cocktail glass. Garnish with jalapeno stuffed olive.

And here are a few of my favorite New Years Eve delights that I wanted to share with ya'll. I will be having guests over for a little "before the dance" New Year's Eve party,  that we're all going to. Worth every calorie, cher, so go ahead and indulge and enjoy! Cheers!

 Mini Muffalettas

24 count, mini Muffaletta rolls or dinner rolls
1 jar Italian olive salad
1 lb. smoked ham, sliced thin
1/2 lb. provolone cheese slices, sliced thin
1/2 lb. hard salami, sliced thin
Creole or Dijon mustard
1 small onion, sliced thin

Slice rolls in half and place, inside up, on large cookie sheet. Spread the top half of rolls with Creole mustard and bottom half with olive salad. Layer salami, cheese, double layer of ham,  and onion, on top of olive salad. Top with roll. Serve cold or cover with a tent of foil and place in a 300 degree oven for 10 minutes or until cheese melts. So easy!  Enjoy!

Click on Titles to View Recipes

Spicy Seafood Jambalaya

Cajun New Year's Eve Boogie

Wishing all of you a very happy, healthy, and prosperous 2013! Merci beaucoup for passing by!


Friday, December 21, 2012

Cajun Christmas Faves + Bayou Boogie

With just a few days to go before Christmas, I am making my list and checking it twice to make sure that I have everything that I need for our Christmas feast. Here are a few of my Christmas faves that I will be preparing for my family and friends. All are out of this world and this divine Kahlua Pecan Pie is so easy and is sinfully good! Bon Appetit!

Kahlua Pecan Pie

1/4 cup butter
3/4 cup sugar
1 tsp. vanilla
2 tbs. flour
3 large eggs
1/2 cup Kahlua
1/2 cup dark corn syrup
3/4 cup evaporated milk
1 cup pecan halves or pieces
1 (9-inch) deep-dish pie crust, unbaked

In large bowl, cream together the butter, sugar, vanilla, and flour. Beat in the eggs, one at a time. Stir in the Kahlua, corn syrup, evaporated milk and pecans. Mix well and pour into the unbaked pie shell. Bake in a preheated 400 degree oven for 10 minutes. Reduce to 325 degrees and bake for 40 minutes. Fab!

 Click on recipe title to view recipes

Cajun Baked Ham w/ Sugarcane-Bourbon Glaze

Spicy Crawfish Jambalaya

 Cajun Cornbread Dressing

Brandied Sweet Potatoes

Loaded Baked Potato Casserole

Caramelized Onion-Mushroom Stuffing

Cajun Corn Casserole

Spinach Madeleine

Bayou Boogie

Here's another little clip of my favorite band, Wayne Toups and Zydecajun, rockin' the crowd at this year's Festival Acadiens. Crank it up for this one and let the good times roll, cher!

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

Tuesday, December 11, 2012

Cajun Holiday Appetizers

Tis the season for holiday parties in Cajun country and here are a few of my all time favorite, party appetizers. Every year, I love to have a casual appetizer buffet for friends and family for our annual Christmas gift exchange. A dear friend of mine gave me this fabulous shrimp recipe and I just had to share it with ya'll. It's out of this world and is perfect for your holiday party or buffet. The sauce is so good that I could drink it! Enjoy!

Margarita Shrimp Cocktail

4 cups water
2 tbs.'s salt
1 cup white wine
2 tbs.'s fresh lime juice
3 or 4 tbs.'s Cajun seasoning
3 bay leaves
2 lb.'s medium shrimp, unpeeled with heads removed

 Place the first 6 ingredients in a large stock pot  and bring to a boil. Boil for 5 minutes. Add shrimp and boil for 5 more minutes. Cut heat off, cover and let steep for 15 minutes. Remove shrimp and allow to cool.

Peel shrimp, leaving tails on, and place in a large bowl. Meanwhile make sauce.

1/2 cup orange juice
1/2 cup ketchup
1/4 cup fresh cilantro
1/4 cup lime juice
1/4 cup lemon juice
2 tbs.'s tequilla
1/2 tsp. salt
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and mix well. Add cooked shrimp and stir to coat.

Dip rims of Margarita glasses in salt. Place 6 shrimp in each glass and spoon a little extra sauce over shrimp and garnish with lemon and lime slices Fab!

Creole Crock Pot Meatballs

1/2 lb. ground pork
1 (1/2 lbs.) ground beef
1/4 cup evaporated milk
1/2 cup seasoned breadcrumbs

1 egg, beaten
1 tbs. Worcestershire sauce
1 onion, finely chopped
2 tsp.'s garlic, minced

1 or 2  jalapenos, seeded and chopped
2 tbs.'s fresh parsley, finely chopped
1 or 2 tbs.'s Creole seasoning
Salt and Tabasco to taste

In medium bowl, combine eggs, milk, breadcrumbs, and Worcestershire sauce. In large separate bowl, combine meat with all remaining ingredients. Combine the egg mixture with the meat and mix gently, but well.

Shape mixture into 2 inch balls. Arrange meatballs in baking pan and bake @ 350 degrees for 20 to 25 minutes, turning once halfway. Drain and place in crock pot on warm. Meanwhile make sauce.

1 bottle chili sauce
1/4 cup white vinegar
1 tbs. Creole mustard
1/2 cup brown sugar
1/2 cup pepper jelly

 (or your favorite jelly)
Few shakes Tabasco 
1/2 cup beer
2 tbs.'s Liquid Smoke
Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Pour over meatballs and coat well. Serve in crock pot to keep warm. Sinfully good!
Spicy Creole Deviled Eggs

8 hard boiled eggs
1/4 cup Miracle Whip Salad Dressing or mayo
2 green onions, including tops, chopped 
1 tbs. chipotle chilies in adobo sauce, chopped fine
Salt to taste
Paprika for sprinkling

Peel eggs and cut in half lengthwise. Scoop yolks out and place in mixing bowl and mash yolks with a fork. Combine Miracle Whip, onions, chilies and salt in separate bowl and add to the mashed yolks and mix well.

 Fill egg whites with yolk mixture and sprinkle with paprika. Divine!     

And here are a few more. Click on title to view recipe.

 Mini Creole Crab Cakes


Bayou Buffalo Wings w/ Smoky Blue Cheese Dip


Crawfish Dip w/ Mini Crossaints

Hot Spinach and Artichoke Dip w/ Pastry Shells

All sinfully delicious, cher!  Hope ya'll are having a fabulous week.

Merci beaucoup for stopping by!

Bon appetit!

Wednesday, November 28, 2012

Cajun Breakfast Faves + Bayou Boogie

Here are a few of my favorite breakfast recipes that I am planning on preparing for out of town guests during the holidays. Yes, Christmas is really less than one month away, but these scrumptious breakfast treats are fab anytime. All divine and guaranteed to please your family and guests, cher.
Bon appetit!

Cajun Bloody Marys

Vodka to taste 
64 oz. tomato juice
1 tbs. Tony's Creole seasoning
1 tbs. horseradish
1 tsp. A-1 steak sauce
1 tbs. Worcestershire sauce
1 tbs. Tabasco
Juice of 1/2 lemon

Mix all ingredients and shake well in a clean gallon jug and serve in a pitcher with your favorite garnishes .

Cajun Brunch Casserole 

6 croissants, torn into 1 inch pieces
8  strips bacon, fried crisp and crumbled, divided
1 cup cooked ham, cubed
8  large eggs
2 cups milk
3 tbs.'s butter
1 onion, chopped
1 bell pepper, (any color), chopped
2 cloves garlic, minced
1 or 2 jalapenos, seeded and chopped
1 tbs. Cajun seasoning
1 tsp. dried thyme
2 cups shredded cheddar cheese, divided

In large skillet, saute the onion, bell peppers, and garlic, in the butter, for 5 minutes and set aside. Meanwhile, tear croissants into bite sized pieces in large bowl.

In large bowl, whisk together the milk, eggs, Cajun seasoning, and thyme. Add 1 cup of the  cheese and mix well.  Pour over bread pieces, add the veggie mixture, ham, and half of the bacon, and mix well.

Transfer to a buttered 13 x 9 inch baking dish and bake in a preheated 350 degrees, uncovered for 30 to 40 minutes. Sprinkle with more cheese and remaining bacon and bake for another 5 to 10 minutes.

Jalapeno Cheese Biscuits

2 cups all-purpose flour
2 tbs.'s sugar
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 tbs. baking powder
1/2 cup (1 stick cold unsalted butter)
1 jalapeno, seeded and chopped
3/4 cup shredded Cheddar cheese
1 (1/4) cups heavy whipping cream

Spray a baking sheet with cooking spray. Sift the dry ingredients into a mixing bowl. Cut the butter in 1/2-inch pieces. Using your fingertips, rub the butter and flour mixture together until it resembles a coarse meal; add the jalapenos and cheese. Add the cream and mix with your hands. When barely combined, turn out onto a lightly floured board and knead just enough to bring the dough together. Roll out to a 1-inch thickness. Cut with a floured 1 1/2- to 2-inch cutter. Arrange in a single layer on the prepared baking sheet. Bake in a preheated 375 degree oven, in the center of the oven,  for 10 to 12 minutes or until golden.

And my absolute fave! Yum! Click on title to view recipe.

Praline French Toast

I'll be sharing these @

Hodgepodge Friday @ It's a Hodgepodge Life
Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo @ Ms EnPlace

Bayou Boogie

Here's another little clip that I took at Festival Acadiens in October of one of my favorite bands. Wayne Toups and Zydecajun were really rockin' the crowd and there was a whole lot of nitty gritty dancin' going on. Crank it up for this one and let the good times roll, cher!

 Hope you are all having a fun and fabulous week! Merci beaucoup for coming by!

Sunday, November 18, 2012

Decadent Holiday Desserts

With Thanksgiving only a few days away, I am putting the finishing touches on my dessert menu. I am making all of my family's faves and they are so sinfully delicious that they are sure to be a hit at your house too. Here are a few totally decadent desserts that will be gracing my dessert table and I'm sure that I'll be adding a few more before it's all over. Worth every calorie, cher! Enjoy!

Kahlua Fudge Cake w/ Kahlua Fudge Frosting

2 cups flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp.'s baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2/3 cup butter at room temperature
1 2/3 cup sugar
3 large eggs
1 tsp. vanilla extract
1 1/2 cups milk
1/4 cup Kahlua

Preheat oven to 350 degrees. Grease cake pans with butter and dust with flour. Mix the 2 cups flour, cocoa, baking soda, powder, and salt until well blended. Beat the butter, sugar, eggs, and vanilla, in large bowl with electric mixer until fluffy. 

Gradually add the flour mixture, alternating with milk, until blended. Stir in the Kahlua. Pour into prepared pans, (I used a bundt pan) and bake for 25 to 30 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove from pans, and cool completely, before frosting.

Kahlua Fudge Frosting

2 cups confectioner's sugar
1/2 cup cocoa
1/4 tsp. salt
1/2 cup milk
1/2 cup butter, softened
1 tsp. vanilla extract
 2 tbs.'s Kahlua

Combine first three ingredients in heavy saucepan and stir in milk. Add butter and bring to a boil. Cook and stir over medium heat for 2 minutes. Remove from heat and add vanilla and Kahlua and beat on low with an electric mixer, until desired consistency. Frost cooled cake.

Pumpkin-Pecan Bread Pudding w/ Praline-Bourbon Sauce

1 (1/2) cups evaporated milk
1/2 cup each, white sugar and brown sugar
1 tsp. pumpkin pie spice
1 tsp. cinnamon
4 eggs, lightly beaten
1 (15 oz.) can pumpkin
1 tsp. vanilla extract
1/2 cup chopped pecans
1 loaf "day old" French bread, torn into pieces

Whisk together the first seven ingredients, in large bowl. Add bread and mix well to coat. 
Spoon into a buttered 9x13 baking dish. Place into a larger baking pan, filled with 1 inch of water.

Bake in a preheated 350 degree oven, for 35 to 40 minutes or until a knife comes out clean. Cover with foil if the top becomes too browned. Serve with Praline-Bourbon Sauce. (recipe below)

Praline-Bourbon Sauce 

1 cup chopped pecans
1 cup light brown sugar
1 small can evaporated milk

4 tbs.'s butter
1 tsp. vanilla extract

2 tbs.'s bourbon, (optional)

Melt butter in saucepan, and then add brown sugar, milk, and pecans. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat and stir in bourbon. Serve warm over bread pudding. 

And here are a few other scrumptious desserts that I will be serving.  Fab!

Click on titles to view recipes.

Creole Pecan Pie

Bananas Foster Cheesecake

Chocolate Chip-Pumpkin-Nut Bread

 Bon appetit!

I'll be sharing these @ 
Full Plate Thursday @ Miz Helen's Country Cottage 

Wishing all of you a blessed and very Happy Thanksgiving! Merci beaucoup for coming by!

Monday, November 12, 2012

Cajun Roast Turkey w/ Cornbread Oyster Stuffing + Thanksgiving Sides

It's that time of year again to begin planning my Thanksgiving menu. I like to look through my stash of treasured recipes handed down from my dear mother and grandmother and create a menu that honors them, but also includes a few of my own as well. Here is what I have so far and I'll be adding more, so stay tuned.  Out of this world and sure to please your family and guests. Cest bon, cher!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity. Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter,  and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan and bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.

 Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy. Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

 2 tbs.'s salt
2 tbs.'s onion powder

2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed
1 tbs. dried sage

1 tbs. dried thyme

Combine all ingredients and blend well.

Click on Title to View Recipes

Cornbread Oyster Stuffing

Nanny's Praline-Sweet Potato Casserole 

String Bean Casserole

Jalapeno Cranberry Sauce

Mama's Sweet Potato Biscuits

Bon appetit!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Show and Tell Friday @ My Romantic Home

More Festival Fun

Here's a little clip that a friend of mine took at Festival Acadiens in October. Wayne Toups and ZydeCajun were reving it up and the crowd was going wild. Lassier les bon temps rouler, cher!

Hope that ya'll have a wonderful, fun week. Merci beaucoup for stopping by!