Wednesday, December 30, 2015

Cajun New Year's Faves

It's almost time for one of my favorite holidays, and I'm looking forward to hosting a little party on New Year's Day. I love to have a casual buffet, with lots of scrumptious Cajun faves, plus a bottle or two of champagne and a big batch of my Cajun Bloody Mary's. And I'll be including a few traditional New Year dishes for good luck and prosperity in the year ahead. Links below. Bon Appetit and HAPPY NEW YEAR!

Main Course 

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.


Spicy Crawfish Dip w/ Pastry Shells

 Spicy Cajun Shrimp Dip w/ Mini Croissants
Bayou Bread Pudding 

Wishing ya'll a happy, healthy, and prosperous, New Year!

Happy 2016! Let the good times roll, cher!

Sunday, December 20, 2015

Cajun Christmas Eve Party Menu

Cajun Christmas Eve Party Menu 

Tis' the season for holiday parties and I've been looking through my favorite recipes and finalizing my menu for our annual Christmas Eve Party. Here's what I have so far and I'm thinking of including maybe some boiled crawfish,  and maybe a few grilling recipes, too, since it's supposed to be 80 degrees on Christmas day, here in Cajun country. Life doesn't get any better than that, cher!  All guaranteed to please your family and guests! Bon Appetit!

(click on recipe title to view recipe)


Crawfish Spinach Bread Bowl

 Spicy Crab Stuffed Jalapenos

 Smoky Blue Cheese Dip w/ Fresh Veggies

Main Course 

Cajun Roast Turkey Breast 

Cajun Baked Ham w/ Honey-Mustard Bourbon Glaze


Loaded Baked Potato Casserole

Spinach Madeleine 

 Brandied Sweet Potatoes 

 Southern Corn Pudding


Cranberry-Pecan Muffins 

 Jalapeno Cornbread Muffins 

Grandma's Buttermilk Biscuits


Marguerite's Christmas Cookies

Eggnog Bread Pudding w/ Cherry-Bourbon Sauce

Kahlua Fudge Cake w/ Kahlua Fudge Frosting

Creole Pecan Pie w/ Bourbon Whipped Cream

Wishing you all a happy, safe, and blessed holiday season. Merci beaucoup for stopping by!

Happy Holidays, Ya'll! 

Sunday, December 6, 2015

Cajun Stuffed Bell Pepper Casserole + Bayou Boogie

Now that we are finally getting some regular cool fronts, I am starting to feel like cooking again. The bell peppers were on sale at my local produce market and instead of the usual stuffed bell peppers that I usually make, I decided on a scrumptious casserole that I had at a recent family gathering. It's chocked full of delicious, spicy flavors and and so easy for those busy days.  Pair with a nice garden salad and my jalapeno cornbread, (recipe below) for an easy and delicious week night meal. Cest bon, cher!

Cajun Stuffed Bell Pepper Casserole

1 lb. lean ground beef
3 or 4 bell peppers, coarsely chopped
1 can Rotel tomatoes with green chilies
1 cup of fresh,  frozen, or canned corn
2 tsp.'s minced garlic
1 small onion, finely chopped
2 tbs.'s fresh parsley, choped
1 tsp. or more Cajun seasoning
1 tbs. Worcestershire sauce
1 can cream of mushroom soup + 1/2 soup can of water
2 cups cooked rice
1 cup shredded cheese, divided

In large skillet, on medium heat, brown ground beef with Cajun seasoning and drain excess oil. Add chopped onions, bell peppers, tomatoes, corn, and garlic, and stir fry for 10 minutes. Add the Worcestershire sauce, cream of mushroom soup, and water, stir well and cover and simmer for 20 minutes. Stir in half of the cheese and mix well.

Add the cooked rice to the meat mixture and mix gently. Transfer to a buttered casserole dish, and top with other half of the cheese and bake in a preheated oven at 350 degrees for 15 to 20 minutes or until bubbly and cheese is melted.  Serves 6

Jalapeno Cornbread

Bayou Boogie
Here's another little clip that I took at Festival Acadiens. Roddie Romero and the Hub City All Stars were really revving it up and the crowd was loving this band. Let the good times roll, cher!

Wishing ya'll a fun and happy week! Merci beaucoup for passing by!

Sunday, November 22, 2015

Cajun Thanksgiving Menu

With Thanksgiving just a few days away, I am putting the finishing touches on my holiday menu. I asked my family and friends what dishes they wanted most this year and here is the menu that they requested.  And of course, there will be plenty of appetizers and desserts, too. (links below) Bon appetit!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced thin
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. each, dried thyme and sage

Combine all ingredients and mix 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

For more of my Cajun Thanksgiving sides, click here.

For my Cajun Thanksgiving desserts, click here.

For my Cajun holiday appetizers, click here.

Wishing all of you a very Happy Thanksgiving, filled with good food,  good times, and good cheer! Merci beaucoup for stopping by!

Sunday, October 18, 2015

Cajun Pumpkin Faves + Festival Fun

It's that time of year again for all things pumpkin and with the cooler weather, I just can't seem to get enough of these heavenly pumpkin treats. Here is my latest creation along with a few more of my favorite pumpkin recipes that are all so totally decadent, cher, and will surely be a huge hit with your family and guests. Enjoy!

  Pumpkin-Pecan Cupcakes w/ Praline Glaze and Bourbon Whipped Cream

1 (1/2) cups flour
3/4 cup sugar
2 tsp.'s baking powder
1/2 tsp. salt
1/2 tsp. each, ground cinnamon and nutmeg
a sprinkling of ground cloves
1/2 cup buttermilk or milk
1/2 cup canned pumpkin
1/4 cup melted butter
1 large egg
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease 12 muffin cups or use paper liners. Mix all ingredients, except pecans, until just mixed.

Fold in pecans and stir gently. Fill muffin cups, 3/4 full, and bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean. Cool on wire rack and meanwhile, make the praline glaze.

Praline Glaze #2

1/2 cup butter

1/2 cup brown sugar

1/2 cup chopped pecans

In heavy saucepan, heat butter, brown sugar, and pecans, on medium heat, and bring to a boil. Lower heat and cook for 1 minute, stirring frequently. Remove from heat and cool slightly and spread over cupcakes.

And for another little touch of decadence, top with my Bourbon Whipped Cream.

Bourbon Whipped Cream

1 pint heavy whipping cream
1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form. (about 4 minutes)

  (click on title to view recipes)

Pumpkin Bread Pudding w/ Chocolate Bourbon Sauce

Pumpkin - Chocolate Chip Cake w/ Praline Glaze

Pumpkin-Praline Squares

Pumpkin Cheesecake

Festival Fun

We had an absolute bon temps last weekend at Festival Acadiens et Creole. Here's a little clip that I took of Roddie Romero and the Hub City All Stars rockin' the crowd on Saturday afternoon. Crank it up and let the good times roll, cher! Merci for stopping by!

Saturday, October 3, 2015

Cajun Jacked Up Shrimp + Festival Preview

Here is a family fave that is so easy to prepare and is guaranteed to please. These fabulous, spicy shrimp will send you over the top, cher, and have you begging for more. And baked, not fried, so healthier, too. Enjoy!

Cajun Jacked Up Shrimp

2 lb.'s large shrimp, peeled and deveined
2 tbs.'s Cajun seasoning
2 ounces Jack Daniels Whiskey
2 tbs.'s Worcestershire sauce
Juice of one lemon
1 tbs. fresh or dried thyme
1 tbs. fresh or dried basil
1/3 cup olive oil
1/2 cup butter, melted
1/4 cup fresh parsley, chopped

Combine the first 8 ingredients in a large bowl.

Heat butter and olive oil in a large heavy skillet, over medium heat.

Add the shrimp mixture to the skillet and blend well into butter mixture. Cook for 2 minutes on each side. Remove shrimp and place on skewers and place in a large baking pan.

Pour the butter mixture over the shrimp and bake in a preheated 350 degree oven for about 5 minutes or until shrimp are pink. Turn shrimp and baste well with sauce and bake for another 3 to 5 minutes.

Serve with the seasoned sauce for dipping with hot French bread.

Totally scrumptious, cher! Bon Appetit!

Festival Preview

One of  the biggest and best festivals in Lafayette is Festival Acadiens et Creoles. It's coming right up and is scheduled for Ocotber 9th - 11th. It's 3 days of great Cajun and Creole food, music, and fun!  Here's a little clip of some Cajun Honky-Tonk that I took at last year's festival. For a complete schedule, click here.

Wishing you all a fun and  fab Fall season! Merci beaucoup for passing by!


Friday, September 4, 2015

Cajun Labor Day Menu

With the last big holiday weekend of the summer coming up, I've been tweaking my menu for our annual Labor Day cook out. Believe me when I tell you, cher, that they are all sinfully delicious and totally worth the calories!  Here's what I have so far, but will be adding more as I go along. Bon appetit!


Spicy Sausage Stuffed Mushrooms

2 (16 oz.) cartons fresh baby bella mushrooms, washed, with stems removed
1/2 lb. fresh ground sausage
1 small onion, finely chopped
2 tsp.'s minced garlic
1 jalapeno pepper, diced
2 tbs's. fresh parsley, chopped
1 tsp. Creole seasoning
2 (3 oz.) pkg.'s cream cheese, softened
1/4 cup seasoned breadcrumbs
1/2 cup shredded cheddar cheese

Brown sausage with Creole seasoning in a large heavy skillet, stirring often, until no longer pink. Drain excess oil and set aside. Reserve 2 tbsp.'s sausage drippings in skillet and add onions, garlic, and jalapenos. Saute over medium heat for about 8 to 10 minutes. Remove from heat and stir in sausage, breadcrumbs, parsley, and cream cheese and blend well.

Spoon sausage mixture evenly into mushroom caps and place on a lightly greased cookie sheet. Sprinkle cheese over top of each stuffed mushroom. Bake in a preheated 350 degree oven for 15 minutes or until cheese is melted. Makes 3 dozen. Divine!

Spicy Cajun Crab Dip

1 pkg. Andouille sausage, (or other smoked sausage), sliced
1 each, green, red, and yellow bell pepper, seeded, cut in halves, then quartered
1 onion, cut in half, then quartered
1 tbs. Cajun seasoning
Place a pepper of each color on a skewer and alternate with sausage and onions. Repeat. Cook directly on grill on medium heat for about 10 to 15 minutes, on each side.

Cajun BBQ Chicken w/ Bourbon BBQ Sauce



Wishing all of you a very happy holiday weekend! Merci beaucoup for passing by!