Sunday, June 30, 2013

Cajun Holiday Cookout + Bayou Boogie

We're in the dog days of summer here in Cajun country and we've been trying to stay cool with some yummy cold drinks and lots of dips in the pool. And it's almost time for one of my favorite holidays so we'll be firing up the grill for our Fourth Of July cookout with some sinfully delicious grilled Cajun faves with all of the trimmings. Here's what I have so far and I'm sure that I'll be adding more before it's all over with. Bon Appetit!

Strawberry Lemonade

1 (1/2) cups sugar
4 cups water
2 cups fresh strawberries, hulled, washed, and cut in half
1 cup lemon juice, 4 large lemons

Combine 1 cup sugar and 1 cup water in small saucepan and cook and stir on medium heat until dissolved. Set aside to cool.

Combine the remaining 3 cups water, 1/2 cup sugar, and the strawberries in blender and blend until smooth. Transfer to a 2 quart pitcher and add cooled sugar mixture and lemon juice. Stir well and add crushed ice. Garnish with lemon slices and strawberries.

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.

Fourth Of July Cookout Menu

 Grilled Stuffed Jalapenos

12 large jalapenos, seeded and cut in half
1 lb. bacon, cut in thirds
4 ounces cream cheese
4 ounces of grated pepper jack cheese
1 tsp. minced garlic
1/4 cup onions, chopped fine
Salt to taste


Combine the cream cheese, shredded cheese, onions,  and salt in a medium sized bowl. Mix well. Fill the jalapenos and wrap each one with a bacon strip. Secure with toothpicks.  Grill on medium hot grill for about 10 to 12 minutes, or until bacon is crisp.

(click on title to view recipe)

Spicy Cajun Crawfish Bread

Cajun Jalapeno Cheeseburgers

Spicy Drunken Shrimp Skewers

Cajun Grilled Chicken Wings

 Cajun Rice Dressing

Loaded Baked Potato Salad

Creole Shrimp and Pasta Salad

Garlic Herb Bread

Nanny's Lemon Icebox Pie

Strawberry Shortcake Muffins

I'll be sharing these at ~

Wishing ya'll a fun, happy, and safe holiday! Merci beaucoup for stopping by!

Bayou Boogie

Here's a little clip of one of my favorite bands. Andre Theirry and Zydeco Magic were really rockin' the crowd at this year's Gator by the Bay festival. Crank it up for this one, cher and let the good times roll!

Friday, June 14, 2013

Special Father's Day Desserts

It's almost time for Father's Day and since my Dad has quite a sweet tooth, I'll be busy making some special desserts for him. When I asked him which desserts he wanted for his special day, he said to surprise him. Here is a recipe for a sinfully good cheesecake, topped w/ Reese's peanut butter cups (his favorite candy), and chocolate bourbon sauce, and some heavenly cupcakes with coconut and pineapple, (his faves) that are sure to please your family and guests too. And when I tell you that they are both out of this world, then you know that I mean it, cher. Bon appetit!

Peanut Butter Cheesecake w/ Chocolate Bourbon Sauce


1 (1/4) cups graham cracker crumbs
1/4 cup sugar
1/4 cup Oreo cookies, crushed
3 tbs.'s butter, melted

6 tbs.'s peanut butter, melted
3/4 cup creamy peanut butter


3 (8 oz.) pkg.'s cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp. vanilla extract
3 eggs, lightly beaten

1 bag of peanut butter cups, chopped and divided
1 cup chocolate bourbon sauce (recipe below)

Combine the cracker crumbs, sugar, cookie crumbs, and butter in large bowl. press into bottom  and up 1 inch the side of a greased 9 inch spring form baking pan. Place on a larger baking sheet and bake in a preheated 350 degree oven for 7 to 9 minutes. Cool on a wire rack for 10 minutes.  Heat the peanut butter in the microwave for 30 seconds on high and spread over crust.

In large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs and beat on low speed until combined. Spread filling over peanut butter layer and top with half of the peanut butter cups . Return pan to baking sheet and bake at 350 degrees for 55 to 60 minutes or until set. Cool for 1 hour and top with chocolate bourbon sauce and remaining peanut butter cups and chill.

 Chocolate Bourbon Sauce

1/2 cup whipping cream
1 cup chocolate chips
1 tbs. bourbon

In small saucepan, bring the whipping cream to a boil over medium high heat. Remove from heat and stir in chocolate chips and bourbon and stir until melted.


 Coconut Dream Cupcakes

1 box white cake mix
1 small pkg. instant coconut pudding
1/4 cup vegetable oil
1/2 cup water
4 eggs
1/3 cup cream of coconut
1 can (8 oz.) crushed pineapple, undrained
1 cup flaked coconut
Pineapple chunks and maraschino cherries for garnish

In large bowl, mix together with electric mixer, cake mix,  pudding, oil,  water, eggs, and rum for 2  minutes on medium speed. Stir in pineapple and mix well.

Fill lined muffin cups with batter, 3/4 full. Bake in a preheated 350 degree oven for 20 to 25 minutes. Cool completely before frosting, recipe below.

Coconut Rum Frosting

3 oz.'s cream cheese
3 tbs.'s butter, softened
1/3 cup confectioner's sugar
3 tbs.'s cream of coconut
1 tbs. rum
1/3 cup sweetened grated coconut

Combine all ingredients in a medium bowl and beat well until desired consistency is reached.  Frost cupcakes and garnish with more grated coconut,  pineapple chunks, and maraschino cherries.

 I am sharing these at ~
See Ya in the Gumbo @ Ms enPlace

Wishing all of you wonderful Dad's, a funtastic weekend and a very Happy Father's Day! Merci  beaucoup for passing by!

Saturday, June 8, 2013

Grilled Bacon Wrapped Shrimp w/ Spicy Cajun Sauce

With the summer in full swing here in Cajun country, I love to cook dinner out on the patio, on the grill most every evening. Grilling is so quick and easy that you can whip up the whole meal from the entree right down to the sides and bread in a half an hour or less. Plus it keeps the heat out of the kitchen.  Gulf shrimp wrapped with bacon, and basted in  a spicy chipotle-garlic sauce, Cest bon, cher! Enjoy!

Grilled Bacon Wrapped Shrimp w/Spicy Cajun Sauce

1 pound large (24 count) shrimp
12 slices of bacon
Salt and pepper to taste
1/2  cup honey
1/2 cup Hickory Smoke BBQ sauce
1 tbs. Creole mustard

Season shrimp with salt and pepper. Wrap 1/2 slice of bacon around shrimp securing it with a toothpick and place shrimp on skewers and set aside.

Combine all other ingredients in a sauce pan and simmer for 5 minutes. Keep warm until ready to use.

Place skewers on a pre-heated medium grill and baste with sauce and grill for 3 minutes. Flip skewers and baste again and cook for 3 more minutes. Serve with extra sauce for dipping. Fab!

Serve with my Cajun Grilled Corn on the Cob

And my Creole Garden Pasta Salad

And maybe a Cajun Margarita or two...

A Cajun Waltz

Here's a little clip of the crowd enjoying a Cajun waltz played by Jamie Bergeron and the Kickin' Cajuns at the weekly Sunday afternoon dance at Whiskey River Landing in Henderson. We'll be headed out to the Atchafalaya Basin tomorrow for a little Cajun fun on the swamp and dancin' at Whiskey River dance hall. Let the good times roll, cher!

Wishing all of you a fun filled summer weekend! Merci for stopping by!