Almost time for the Super Bowl and and here are a few of the sinfully delicious items on my menu that I will be serving my family and friends. All out of this world, cher! And since the weather forecast is calling for 75 degrees and sunny here in Cajun country, we will also be boiling some spicy Louisiana crawfish and shrimp on the patio. Bon appetit!
With football season in full swing in Cajun country, I wanted to share a few of my favorite game-day recipes with ya'll.. They are all "to die for", cher, and I hope you'll give them a try at your next tailgating party or anytime you want a sinfully delicious treat. Bon appetit!
Spicy Cajun Meatball Sliders
2 lbs. lean ground beef
1/4 cup evaporated milk
1/2 cup seasoned breadcrumbs
1 or 2 jalapenos, seeded and chopped 2 tbs.'s fresh parsley, finely chopped
1 or 2 tbs.'s. Cajun seasoning Tabasco to taste 24 slider rolls
In medium bowl, combine eggs, milk,
breadcrumbs, and Worcestershire sauce. In separate large bowl, combine
meat with all remaining ingredients. Combine the egg mixture with the
meat and mix well. Shape mixture into 2 inch balls. Arrange meatballs in
baking pan and bake @ 350 degrees for 25 to 30 minutes, turning once
halfway. Drain and place one meatball on each slider bun and garnish with your favorite cheese and condiments.
It's Fall festival time in Cajun country and we've been making the rounds and having so much fun. Here's a little clip of Festival Acadiens with Wayne Toups and ZydeCajun rockin' the crowd on Sunday. There was a whole lotta dancin' going on, cher! Crank it up for this one and let the good times roll! Merci for passing by!
It's almost time for Super Bowl 50 and I wanted to share some of my
favorite party recipes that I will be preparing for my family and
guests. They are all out of this world and are guaranteed to please at
your Game Day gathering or your Mardi Gras celebration. Cest bon, cher! And for starters, why not try one of these Cajun Beer-Garitas. Cheers!
Cajun Beer-Garita
2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 bottle of beer, chilled
Place salt on saucer. Rub the lime wedge around the rim of a cocktail
glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime
juice, Tabasco, and crushed ice into blender and blend on high until
creamy and smooth. Pour into half of a Margarita glass and turn a beer upside down into the glass.
Cajun Super Bowl Menu
Smoky Bacon-Blue Cheese Dip
1/2 cup blue cheese, crumbled
3 strips smoked bacon, cooked, drained, and crumbled
1/2 cup light mayo
4 tbs.'s low fat buttermilk
4 tbs.'s light sour cream
1/4 cup green onions, chopped fine
1 tsp. apple cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
Salt and Tabasco to taste
Combine all ingredients in mixing bowl and whisk until well blended. Chill for 1 hour. Serve with fresh veggies or crackers.
^^^^^^ Mardi Gras Fun Mardi Gras season is in full swing in Cajun country and parades are rolling and there are parties galore, with lots of fun and great food everywhere you go. Here are a few pics from the Krewe de Cheins parade, (aka the doggie parade) that rolled through downtown Lafayette on Saturday afternoon. It was a beautiful warm and sunny day.
(click on photos to enlarge)
Stay tuned for lots of fabulous Mardi Gras eats and videos. Merci beaucoup for passing by!
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!
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!
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
Skewers
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.
Here are two quick and easy Creole style dips that are just perfect for your Cinco de Mayo celebration or any time you're in the mood for a little sinfully delicious snack. The first one is made with creamy avocados and blended with tomatoes, cilantro, and green chilies, and will send you into orbit, cher! Warning: (may become addictive)
Spicy Creole Guacamole
3 ripe avocados, peeled and pitted
1 small (8 ounce) can, Rotel tomatoes with green chilies, drained
1 small onion, minced
1 tbs. chopped cilantro
1 tbs. fresh lemon juice
1/2 tsp. sea salt
Tabasco to taste
Mash avocados in a medium bowl. Stir in tomatoes, onions, lemon juice, salt, and Tabasco, and mix well. Cover and chill until ready to serve. Serve with tortilla chips or veggies. Cest bon!
^^^^^^^
Spicy Creole Salsa
2 cups diced fresh Creole tomatoes
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1/4 cup diced green onions, including tops
1 tbs. lime juice
1 tbs. Tabasco brand Chipotle Pepper Sauce
1 tsp. minced garlic
1/4 tsp. sea salt
Combine all ingredients is a medium bowl and mix well. Serve with chips or crackers. Fab!
^^^^^^^
More Festival Fun
We had an absolute blast at Festival International this past weekend. Fabulous Cajun food, music, and fun! Here's a little clip that I took at the Chevron Stage of Leroy Thomas and the Zydeco Roadrunners rockin' the crowd. The high spirited crowd was in overdrive, along with the band, and I thought that the roof was going to blow off! LOL
Festival International - Saturday Night
And after a few days rest, we are gearing up for the Breaux Bridge Crawfish this weekend. 3 days, 3 music stages, over 30 of the best Cajun and zydeco bands, and some of the best crawfish that you will ever have the pleasure of eating. Hope to see you there! For a complete schedule, click here.
Wishing ya'll a fun and fab weekend! Merci beacoup for stopping by!
It's almost time for the Super Bowl and I've been putting the finishing touches on my party menu. Here's a super quick and easy dip that I'm planning on serving since it is a favorite at my house. Made with Parmesan cheese and a good amount of heat, it's perfect for watching the big game or anytime you want a sinfully delicious treat. You will not be able to stop eating it and it's guaranteed to be a big hit with your family and guests, so you might want to double the recipe. Cest' bon, cher! Enjoy!
Jalapeno Cheese Dip #2
2 (8 ounce) pkg.'s cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) can diced jalapenos, drained
1 cup grated Parmesan cheese
1/2 cup green onions, sliced thin
Stir together the cream cheese and mayo until smooth. Stir in the chilies and peppers. Spread mixture into a lightly greased 8"x 8" baking dish. Sprinkle top with cheese and green onions.
Bake in a 350 degree oven for about 30 minutes and serve with toasted baguettes or your favorite chips or crackers.
Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and fun loving people with a joie de vivre, (love of life). You will learn about the Acadian French people and their culture, and best of all, you will learn how to prepare the world famous Cajun cuisine. Lassiez les bon temps rouler, cher!
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