Cool Summer Treats + More Zydeco Fun

The heat is on in Cajun country and one way that I've found to beat the heat is to hang out by the pool and sip a refreshing frozen drink and eat a yummy cold dessert. This fab recipe for Lemon Icebox Pie is just such a dessert. It was my dear Godmother's recipe and making it always brings back fond childhood memories of eating it over at her house on lazy summer afternoons. So easy to make and out of this world, cher! Enjoy!

 Nanny's Lemon Icebox Pie

 Crust

2 cups finely crushed graham cracker crumbs        

1/3 cup sugar

1/4 tsp. salt

6 tbs.'s butter, melted

In medium bowl, combine the graham crackers, sugar, and salt. Stir in the butter and mix well. Transfer to a 9 inch pie pan and press evenly across bottom and sides to make a crust. Bake in a preheated 350 oven for 10 to 12 minutes. Cool completely.

Filling

3 egg yolks, slightly beaten

21 ounces (1 1/2 (14 oz.) cans)  sweetened condensed milk

3/4 cup fresh lemon juice

In large mixing bowl, whisk together the first 3 ingredients. Pour evenly into the prepared crust. Bake at 350 degrees for 15 minutes. Cool completely and cover and chill for 4 hours.

Topping

2 cups whipping cream

1/4 cup sugar

Beat whipping cream in medium bowl with electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Spoon over chilled pie and garnish with lemon slices.

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I'm also including a few my favorite frozen drink recipes which are also guaranteed to cool you down on a hot summer day. Cheers!

Frozen Strawberry Daquiris

2 cups fresh strawberries

1 (6 0z. can frozen lemonade concentrate, undiluted)

3 0z.'s light rum

2 tbs.'s fresh lime juice

1 tbs. sugar

1 cup crushed ice

Blend all ingredients with ice in blender and pour into a tall glass and garnish with fresh fruit. Makes 2  Recipe may be increased for a crowd.

Frozen Pina Coladas

1 1/2 oz. light rum
2 oz. cream of coconut
4 oz. pineapple juice
1 cup fresh frozen pineapple chunks
1 cup crushed ice

Place all ingredients in blender and blend until smooth and creamy! Serve in your favorite cocktail glass and garnish with a pineapple wedge. Warning: These can be addicting!


Will be sharing these at ~
See Ya in the Gumbo~Potluck @ Ms. EnPlace

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 More Zydeco Fun

Here's another little clip that I took at the festival of the crowd dancing to Terry and the Zydeco Bad Boys at the fais do do. There are several of my friends in this clip who were really "cutting the rug". You know who you are. This one's for ya'll!

Wishing ya'll a fun and fabulous summer weekend! Merci beaucoup for coming by!

Cajun Memorial Day Faves + Bayou Boogie

With the holiday weekend approaching, I am putting the finishing touches on my Memorial Day cookout menu. With temperatures expected to be in the 90's, our cookout will be a pool party as well.  Here is a sinfully delicious burger recipe that is stuffed full of jalapenos and cheese, that is sure to please your family and guests. Cest bon, cher! Enjoy!

Cajun Jalapeno Cheeseburgers

2 lbs. lean ground beef
1 tbs. Tabasco sauce
1 tbs. liquid smoke
2 tbs.'s minced garlic
1 tbs. prepared horseradish
1 bunch green onions, including tops, chopped 
1 tbs. Worcestershire sauce
2 tsp.'s salt
2 jalapenos, sliced
8 slices pepper Jack cheese


Melted butter
Hamburger buns

Place beef in large bowl and add all other burger ingredients, except jalapenos and cheese. Mix gently and form into 8 (1/4 lb.each) patties. Place one pattie on a plate and layer with jalapenos and cheese slice.  Top with another pattie and seal edges together. Grill directly on a medium hot grill for about 10 to 15 minutes on each side. Brush buns with melted butter and grill on indirect heat until toasted, while burgers are cooking. Garnish with your favorite hamburger fixins. FAB! Makes 4 (1/2) pound burgers.

And this is what else I have on the menu, so far, and who knows what else I'll be adding!
 Bon appetit!

(click on title to view recipe)

Crawfish Dip w/ Mini Croissants

 Grilled Stuffed Jalapenos

 Spicy Drunken Shrimp Kabobs

Cajun BBQ Chicken w/Bourbon BBQ Sauce

Deviled Egg Potato Salad

Creole Shrimp Pasta Salad

Bayou Bourbon Beans

Margarita Cake

 Bourbon-Praline Brownies

Cajun Margaritas

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
Sunday Showcase Party @ Under the Table and Dreaming

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Bayou Boogie

Here's a little clip of one of my favorite Cajun bands, Steve Riley and the Mamou Playboys, boogie-ing down at the Gator by the Bay Festival in San Diego, a few weeks ago. A large group from Lafayette attends this festival every year and it's always a total blast. Let the good times roll, cher!




Wishing all of you a safe, fun, and happy holiday weekend! Merci beaucoup for stopping by!

Spicy Drunken Shrimp Kabobs + Zydeco Fun

With the holiday weekend right around the corner, I've been looking through my grilling recipes and working on my Memorial Day cookout menu, which I will be posting a little later this week. My family has made several requests and  I'm adding a few of my faves, as well. Here's one of my favorite "all time" recipes for grilled shrimp and veggies You just can't imagine the wonderful flavors in these scrumptious kabobs, and so easy, too! Cest bon cher! Enjoy!

Spicy Drunken Shrimp Kabobs

1 lb. large shrimp, peeled and deveined, with tails left on
1 bottle Mexican beer, (I used Corona)
1 onion, quartered, then halved
1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper, quartered, then halved
1 tbs. Cajun seasoning
1 tsp. dried thyme
1 tsp. Zatarain's liquid crab and shrimp boil
2 cloves garlic, minced
1 tbs. Worcestershire sauce
2 tbs.'s fresh lime juice
Vegetable oil
8 wooden skewers, soaked in water for 30 minutes

 Season shrimp with Cajun seasoning in bowl and chop veggies and set aside. Place beer, crab and shrimp boil; garlic, thyme, lime juice, and Worcestershire sauce in large ziploc bag. Add shrimp and veggies, seal, and place bag in fridge for 1 hour. Remove from bag and discard marinade.Brush shrimp with vegetable oil and add a little more seasoning, if desired. Place on skewers, alternating shrimp with veggies. Place skewers on medium-hot grill and grill for 3 to 5 minutes on each side. Serves 4

Serve with my Cajun Style French Bread and a nice glass of white wine. Cheers, cher!

I am sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage

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Zydeco Fun

Here's another little Zydeco clip that I took at Festival International, with some nitty-gritty dancin' going on. My friend Sally, with the short blonde hair and the white sleeveless shirt and blue capris, was really cutting the rug. This one's for you cher!



Wishing you all a happy and fun week! Merci beaucoup for coming by!

Cajun Mother's Day Faves + Bayou Boogie

Every year I look forward to having breakfast in bed on Mother's Day,  prepared by my sweet, darling son. It is so nice to sleep in and wake up to a fabulous breakfast. Here are a few of my Mother's Day faves that I guarantee will make your Mother's Day celebration over-the-top, cher!
Bon Appetit and Happy Mother's Day!

Southern Mimosa's and Cajun Bloody Mary's
Cheers!

Mimosa Cheesecake Mini Cupcakes

1 box French vanilla cake mix
1 box cheesecake flavor instant pudding
3/4 cup champagne
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
1 teaspoon grated orange peel
3 drops orange food coloring

 Heat oven to 350 degrees F. Place mini paper baking cups into mini muffin pan. Mix all ingredients with electric mixer on low for 30 seconds, then on medium for two minutes. Divide batter evenly into baking cups, filling  2/3 full. Bake 13-15 minutes until toothpick inserted in center comes out clean. Makes 24

Frosting

6 cups powdered sugar
1/2 cup butter or margarine, softened
3 tablespoons champagne
3 tablespoons orange juice

In a large bowl, beat ingredients with electric mixer on medium speed until smooth and creamy. Top cupcakes with frosting using a pastry bag and garnish with an orange slice. Fab!

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(Click on title to view recipe)

 French Market Beignets

Croissant French Toast w/ Strawberry Syrup 

Creole Brunch Casserole w/ Bacon Cheese Grits and Cornmeal Biscuits

I am sharing these at ~

Southern Sundays @ A Slice of Southern

Sunday Showcase @ Under the Table and Dreaming

See Ya in the Gumbo @ Ms. EnPlace 
Strut Your Stuff Saturday @ Six Sister's Stuff

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Bayou Boogie

I've had a request for another video by Andre Thierry and Zydeco Magic. Here is a little clip of this hot as Tabasco band rockin' the crowd at Festival International. Let the good times roll, cher!



Wishing all of you a very Happy Mother's Day! Merci beauoup for coming by!

Spicy Crawfish Jambalaya + More Festival Fun

Here's a Cajun fave that is out of this world and guaranteed to please your family and guests. I've added some tasso, (a spicy, smoked ham used in Cajun cooking) for extra flavor, but ham or sausage may be substituted if you do not have tasso available It's easy to make and can easily be increased to feed a crowd, and freezes well, too. And great with shrimp, instead of crawfish, as well. Bon appetit! Enjoy!

 Spicy Crawfish Jambalaya

1 lb. peeled crawfish tails
4 tbs.'s butter
1 lb. tasso, or ham, diced
1 onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 tbs.'s minced garlic
1 (15 ounce) can diced Rotel tomatoes
3 cups chicken or seafood stock
2 to 3 bay leaves
1 tbs. Worcestershire sauce
2 tbs.'s Cajun seasoning, divided
2 tsp.'s dried thyme
1/2 cup fresh parsley, chopped
1 bunch green onions, chopped
Salt and Tabasco to taste
2 cups raw rice

Season crawfish with half of the Cajun seasoning and set aside. On medium heat, melt butter in large heavy pot or cast iron skillet . Saute tasso or ham until lightly browned, drain, and set aside.  Add onions to skillet and continue to saute about 10 minutes, stirring frequently. Add celery, bell peppers, and garlic, and saute and stir for 5 more minutes.

Stir in the crawfish tails, tomatoes, tasso, and rice, and saute for 5 more minutes. Slowly add the stock,  then bay leaves, parsley, Worcestershire sauce, and other half of the Cajun seasoning. Mix well and bring to a boil. Cover and reduce heat to low, and simmer, without stirring for about 25 to 30 minutes.

Turn heat off when all of the liquid has been absorbed, adjust seasoning, and add green onions. Cover and let rest for 10 minutes.

Cest bon, cher! Serve with a big salad, French bread, and a good bottle of wine.

I'll be sharing this at~
See Ya in the Gumbo @ Ms. EnPlace
Full Plate Thursday @ Miz Helen's Country Cottage

Show and tell Friday @ My Romantic Home

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More Festival Fun

Here's another little clip that I took at Festival International of Andre Thierry and Zydeco Magic, a fab Zydeco band based in California , but with Acadiana roots.. The fiesty crowd was dancing up a storm and letting the good times roll. Crank it up!




 Wishing you all a fabulous week, filled with good times. Merci beaucoup for stopping by!