Monday, December 29, 2014

Cajun New Year's Day Buffet

If Christmas is over, can New Year's and Mardi Gras be far behind? I just love to ring in the New Year with a New Year's Day buffet, filled with sinfully delicious Cajun favorites. And of course, a batch of my Cajun Bloody Mary's for those guests who stayed out too late on New Year's Eve. Here are a few of the delights that I'll be serving my family and friends on my New Year's Day buffet. All scrumptious, cher, and out of this world! Bon appetit and Happy New Year!!!


 Easy Crab Stuffed Jalapenos

5 ounces cream cheese
3 ounces of grated sharp cheddar cheese
8 ounces lump crab meat
1 tsp. crushed garlic
1 green onion, chopped fine
juice of 1/2 lemon
Salt to taste
12 large jalapenos, seeded and cut in half
Blanche the jalapenos in a large pot of boiling water for about 30 seconds and plunge into ice water and drain.
Combine the cream cheese, cheddar cheese, crab meat,onions, salt, and lemon juice
in a medium sized bowl. Mix well.
Fill the jalapenos and bake in a 350 degree oven for 25 to 30 minutes.
Hot, spicy and delicious.

Slow Cooker Creole Meatballs


Mini Crab Cakes w/Cajun Remoulade Sauce


Good Luck Black Eye Peas



Wishing you all a very Happy New Year,  filled with love, and good times, and fun! Merci for passing by! Cheers, cher!

HAPPY 2015!!!

Tuesday, December 16, 2014

Cajun Christmas Eve Party Buffet

With only one week to go until Christmas Eve, I have been trying to finalize my menu for my Christmas Eve party buffet. I like to have an assortment of family favorites served in a casual buffet style and let guests help themselves whenever they choose. Here is what I have so far, and I'm sure that I'll be adding a few more along the way. Bon Appetit!


Crawfish Spinach Bread Bowl 

Spicy Sausage Bites w/ Cheesy Beer Dip

Spicy Cajun Shrimp Dip w/ Mini Croissants

Spicy Creole Crab Balls

1 lb. lump crabmeat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs.'s chopped bell pepper
2 tbs.'s chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crab meat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. Form the mixture into 3 inch balls. ( I used a melon scoop) and place on a large cookie sheet and chill for 1 hour. Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. Drain on paper towels and transfer to a serving platter. Serve with my Creole Tartar Sauce. Fab!

(click on titles to view recipes)


Muffaletta Pasta Salad

Cajun Crab and Corn Casserole  

 Sausage Cornbread Dressing

Candied Sweet Potato Casserole

 Cajun String Bean Casserole

Jalapeno Cranberry Sauce

And I'll also be serving my Cajun Ham w/Honey Mustard Bourbon Glaze, which may be baked in the oven or prepared in your crock pot. So easy in the crock pot and frees up the oven for other delights. Cest bon, cher, and guaranteed to please your family and guests.

And a batch of my heavenly Peppermint Martinis. Enjoy!

Hope you all are having a wonderful, fun-filled week! Merci beaucoup for stopping by! Cheers, cher!


Friday, December 5, 2014

Cajun Pork Roast w/ Honey Bourbon Glaze + Bayou Boogie

Yes, it's hard to believe, but Christmas is less than three weeks away! Are you ready? I have been working on my menu for my Christmas Eve buffet and decided to add this scrumptious, melt in your mouth Cajun recipe that will wow your family and guests and have them coming back for more! And the bourbon glaze is out of this world, too, cher! Bon appetit!

Cajun Pork Roast  w/ Honey Bourbon Glaze

1 (5 lb.) boneless, center cut pork loin
1 tbs. or more Cajun seasoning
Few shakes of Tabasco
Few shakes Worcestershire sauce
2 cans chicken broth
Honey Bourbon Glaze, (recipe below)

Rub Cajun seasoning over pork and  and place in 13x9 inch baking pan. Roast at 350 degrees for 45 minutes. Reduce temperature to 325 degrees and add broth, Worcestershire sauce and Tabasco to pan, scraping any pork drippings.  Coat with half of the glaze over the pork and roast for 30 minutes longer basting occasionally. Add the remaining glaze and continue baking for 15 minutes or until internal temperature reaches 135 degrees. Let stand for 10 minutes before carving.

Honey Bourbon Glaze

1/2 cup pure honey
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
Dash of ground cloves, cinnamon, and allspice

Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat.

For my Cajun Christmas Dinner Menu, click here.

Bayou Boogie

Here's another little clip that I took at Festival Acadiens on the Sunday afternoon at the Main Stage. The crowd was dancin' up a storm to the fabulous Wayne Toups and Zydecajun band. Crank it up for this one and let the good times roll, cher!