Wednesday, January 30, 2013

Cajun Super Bowl Party Buffet

It's almost time for Super Bowl Sunday and I've been tweaking my party buffet menu and making sure that my guests won't leave hungry. This is what I have so far and I'm sure that I'll be adding more as I go along. These are all scrumptious and are perfect for watching the big game. Guaranteed to please your family and guests, cher! Bon appetit!

Cajun Seven Layer Taco Dip

1 package taco seasoning
1 (16 oz) can refried beans
1 (8 oz) package cream cheese, softened
1 (16 oz) container sour cream
1 (16 oz) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped

1/2 cup pickled jalapeno slices
1 (6 oz) can sliced black olives, drained
2 cups shredded Cheddar cheese 

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa and cheese. Place a layer of tomato, green bell pepper, green onions, jalapenos, and black olives over the salsa and cheese layer. Serve with tortilla chips.

Spicy Crawfish Beignets w/ Remoulade Sauce

1 lb crawfish tails
1/4 cup each, celery,
red bell pepper,
green bell pepper, and
onion, diced
1 bunch green onion, sliced thin
4 cups all purpose flour
3 tbs.'s baking powder
2 (12oz) bottles of your favorite beer
3 eggs, beaten
4 tbs.'s dry crab boil
2 strips bacon, chopped

Combine all dry ingredients and mix well. Wisk in beer then eggs till slightly lumpy. Fold in vegetables, bacon, and crawfish.

Allow to sit for a few minutes. In deep fryer, drop small spoonfuls in to 350 degree frying oil. Cook for about 3 to 4 minutes making sure to turn occasionally. Remove and let drain on paper towels. Serve with Spicy Remoulade Sauce. Click here for the recipe.

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

Bayou Buffalo Wings w/ Smoky Blue Cheese Dip

Muffaletta Dip w/Toasted Baguettes

 Mardi Gras Jambalaya

Slow Cooker Creole Chili

Jalapeno-Bacon Cornbread Muffins

Easy Mini King Cakes

Kahlua Fudge Cupcakes

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


Wednesday, January 23, 2013

Cajun Chicken Alfredo + Bayou Blues

Here's a wonderful family favorite that will surely become one of yours. Tender chicken in a spicy, creamy cheese sauce, blended with pasta , will have you going back for more. Also, fabulous with crawfish or shrimp. Serve with a big tossed salad and hot French bread, for a delectable week night meal. Cest bon, cher!

Cajun Chicken Alfredo

1 lb. boneless, skinless chicken breast
1 tbs. or more, Cajun seasoning
Few shakes of Tabasco
2 tbs.'s olive oil, divided
1 small onion, chopped
1 small red bell pepper, coarsely chopped
2 tsp.'s minced garlic
1 (1/2) cups heavy cream or half and half
1 stick butter
4 ounces grated Parmesan cheese
4 ounces grated Romano cheese
1/2 cup fresh parsley, chopped
1 (12 ounce) pkg. favorite pasta

Prepare pasta according to package directions and rinse and drain and place in a large bowl.

Season chicken with Cajun seasoning and heat 1 tbs. of  olive oil on medium heat in a large skillet.  Add chicken and cook for 5 to 7 minutes. Turn chicken and cook for 5 more minutes or until no longer pink inside. Remove chicken from skillet and set aside to rest.

 Return skillet to stove top and add other tbs. olive oil. On medium heat, saute the onions, for about 5 minutes. Add the bell peppers and garlic and continue to saute and stir for 5 more minutes. Meanwhile, cut the chicken into bite size pieces and set aside.

Add the heavy cream, and butter and cook on low heat until butter is melted, stirring constantly. Add the cheeses and the parsley to the cream mixture and stir until melted and well combined. Stir in a few shakes of Tabasco.

Add the pasta to the cream and cheese mixture and mix well. Add the cooked chicken and stir well to coat. Sinfully delicious! Bon appetit!

I'll be sharing this at ~
Full Plate Thursday @ Miz Helen's Country Cottage


It's almost time for Superbowl Sunday and I'll be posting some great Cajun appetizers soon. Meanwhile click here for a few of my Superbowl party faves.

And Mardi Gras parties are in full swing in Cajun country. Click here for a few of my decadent Mardi Gras desserts.

Bayou Blues

Here's a little clip of Lil' Buck Sinegal's birthday bash at the Blue Moon Saloon last week. The man's been playing the blues for over 50 years and the crowd was lovin' this song. Crank it up for this one cher and let the bon temps roll!

I'd like to extend a warm welcome to all of my new followers. Please leave me a comment so that I can follow you back. Merci beaucoup for stopping by! Hope that ya'll are all having a wonderful week.

Saturday, January 12, 2013

Stuffed Filet Mignon w/ Sherry-Mushroom Sauce + A Cajun Waltz

Here is a scrumptious dish that will please your family and guests. Perfect for company or for a fast and easy weeknight meal. When I tell you that it's out of this world, then you know that I mean it, cher! Bon appetit!

2 (8 ounce) beef tenderloin steaks
Salt and pepper to taste
2 tbs.'s olive oil

4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1 tsp. minced garlic
2 tbs.'s fresh parsley

Season steaks with salt and pepper. In small bowl, combine cream cheese, cheese, garlic, and parsley. Cut a pocket into the side of each steak and spoon cheese mixture evenly into steak pockets. Heat olive oil in large skillet, over medium heat. Cook steaks for 2 to 3 minutes on each side. Remove steaks and place on a baking sheet lined with parchment paper. Reserve drippings. Bake in a preheated 350 degree oven for 15 minutes or until desired degree of doneness.  Let steaks rest and make sauce.


2 tbs.'s butter, divided
1 cup baby portobella mushrooms, sliced
2 tbs.'s green onions, chopped
1 tsp. minced garlic
1/2 to 1 tsp. Cajun seasoning
1/2 cup beef stock or broth
1/4 cup dry sherry
2 tsp.'s cornstarch
2  teaspoons water

Add 1 tbs. butter to drippings in skillet. Add mushrooms, green onions, and garlic and saute for 3 minutes. Stir in broth and sherry. Combine cornstarch and water in small bowl and stir until smooth. Add cornstarch mixture to skillet and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat and add other tbs. butter and stir until melted. Spoon over steaks Divine!

Serve with my Cajun Style French Bread and a nice glass of wine.

I'll be sharing this recipe at ~
Strut Your Stuff Saturday @ Six Sister's Stuff
See Ya in the Gumbo @ Ms. EnPlace

 A Cajun Waltz

Here's another little clip that I took of the crowd enjoying a Cajun waltz at Festival Acadiens. Wayne Toups and Zydecajun were swaying the crowd. Crank it up for this one, cher and have a great weekend! Merci beaucoup for stopping by!