A Cool Cajun Lunch + Bayou Boogie

It's been hotter than hot in Cajun country and we've been eating light and trying to stay cool. I just love going for a dip in the pool and then eating a cool poolside lunch and sipping a frozen fruit smoothie. I like to make up a platter of fresh fruit for nibbling and dipping in a creamy fruit dip and maybe a yummy salad or sandwich. On the weekends, I like to grill a lot of chicken, shrimp, and veggies, and then freeze in individual containers for use in week day meals. Here are a few of my favorite recipes that I love to prepare for those hot, summer days.  Cest bon, cher! Enjoy!

Cajun Chicken Salad  

 3 cups cooked chicken, chopped
1/2 cup light mayo
1/4 cup Creole or Dijon mustard
1/2 tsp. prepared horseradish
1 small red onion, diced
2 ribs celery, diced
1/2 bell pepper, diced
1 tsp. Cajun seasoning
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
Salt to taste
Lettuce and sliced tomatoes
12 slices of your favorite bread or 6 rolls

Combine all ingredients in large bowl, mix well, and chill until ready to use. Place salad in a serving bowl and serve with bread or rolls and a platter of lettuce and tomatoes. Makes 6

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And what could be better than a platter of fresh fruit with a heavenly fruit dip. Fab!

Greek Yogurt Fruit Dip

1 (8 oz.) container Vanilla Greek Yogurt
2 tsp.'s fresh lemon juice
1 tsp. sugar or honey





Combine all ingredients in a small bowl and refrigerate until ready to serve. Transfer to a dip bowl and enjoy!

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And why not top it all off with a refreshing frozen fruit smoothie. Here's my fave.

Strawberry Banana Smoothie

6 strawberries, cut in half

1 banana, sliced
6 oz.'s vanilla frozen yogurt
1 cup low fat milk
2 tsp.'s sugar or honey, optional
Ice cubes





Place strawberries, bananas, and sugar, in blender. Add frozen yogurt and milk. Add ice cubes and blend until smooth and thick. So delicious and good for you, too!

Bon Appetit !

Hope ya'll are having a fun and fab weekend! Thanks for passing by!


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Bayou Boogie

Here's a little clip that I took at the final Spring concert at Rhythms on the River, in River Ranch. Wayne Toups and ZydeCajun were tearing it up and there was a whole lot of nitty-gritty dancin' going on. Crank it up for this one, cher, and let the good times roll. Geaux Wayne!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing + Thanksgiving Sides

It's that time of year again to begin planning my Thanksgiving menu. I like to look through my stash of treasured recipes handed down from my dear mother and grandmother and create a menu that honors them, but also includes a few of my own as well. Here is what I have so far and I'll be adding more, so stay tuned.  Out of this world and sure to please your family and guests. Cest bon, cher!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

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

Combine all ingredients and blend well.

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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

Bon appetit!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Show and Tell Friday @ My Romantic Home

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More Festival Fun

Here's a little clip that a friend of mine took at Festival Acadiens in October. Wayne Toups and ZydeCajun were reving it up and the crowd was going wild. Lassier les bon temps rouler, cher!



Hope that ya'll have a wonderful, fun week. Merci beaucoup for stopping by!

Spicy Crawfish Jambalaya + More Festival Fun

Here's a Cajun fave that is out of this world and guaranteed to please your family and guests. I've added some tasso, (a spicy, smoked ham used in Cajun cooking) for extra flavor, but ham or sausage may be substituted if you do not have tasso available It's easy to make and can easily be increased to feed a crowd, and freezes well, too. And great with shrimp, instead of crawfish, as well. Bon appetit! Enjoy!

 Spicy Crawfish Jambalaya

1 lb. peeled crawfish tails
4 tbs.'s butter
1 lb. tasso, or ham, diced
1 onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 tbs.'s minced garlic
1 (15 ounce) can diced Rotel tomatoes
3 cups chicken or seafood stock
2 to 3 bay leaves
1 tbs. Worcestershire sauce
2 tbs.'s Cajun seasoning, divided
2 tsp.'s dried thyme
1/2 cup fresh parsley, chopped
1 bunch green onions, chopped
Salt and Tabasco to taste
2 cups raw rice

Season crawfish with half of the Cajun seasoning and set aside. On medium heat, melt butter in large heavy pot or cast iron skillet . Saute tasso or ham until lightly browned, drain, and set aside.  Add onions to skillet and continue to saute about 10 minutes, stirring frequently. Add celery, bell peppers, and garlic, and saute and stir for 5 more minutes.

Stir in the crawfish tails, tomatoes, tasso, and rice, and saute for 5 more minutes. Slowly add the stock,  then bay leaves, parsley, Worcestershire sauce, and other half of the Cajun seasoning. Mix well and bring to a boil. Cover and reduce heat to low, and simmer, without stirring for about 25 to 30 minutes.

Turn heat off when all of the liquid has been absorbed, adjust seasoning, and add green onions. Cover and let rest for 10 minutes.

Cest bon, cher! Serve with a big salad, French bread, and a good bottle of wine.

I'll be sharing this at~
See Ya in the Gumbo @ Ms. EnPlace
Full Plate Thursday @ Miz Helen's Country Cottage

Show and tell Friday @ My Romantic Home

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More Festival Fun

Here's another little clip that I took at Festival International of Andre Thierry and Zydeco Magic, a fab Zydeco band based in California , but with Acadiana roots.. The fiesty crowd was dancing up a storm and letting the good times roll. Crank it up!




 Wishing you all a fabulous week, filled with good times. Merci beaucoup for stopping by!

Bayou Buffalo Wings w/ Blue Cheese Dip + Festival Fun

Here's a fabulous Cajun appetizer that will rock your socks off and have you sipping a cold drink or two. The spicy, hot sauce combined with these succulent chicken wings makes for a perfect addition to any party or occasion. You might want to double the batch, as they are so easy to make and baked for a healthier version. Bon appetit! Enjoy!

 Bayou Buffalo Wings

3 lbs. chicken wings

1 tsp. vegetable oil 

1 small onion, minced
3 cloves garlic, minced
1/2 cup chili sauce
1/2 cup cane syrup
1/4 cup apple cider vinegar
1 tbs. or more, Tabasco sauce
1 tbs. prepared horseradish
1 tsp. liquid smoke
1 tsp. chili powder
Cajun seasoning to taste

Remove wing tips from wings and place in a large bowl and season with Cajun seasoning.

Heat oil in large, heavy pot and cook onion and garlic for 5 minutes or until soft. Stir in chili sauce, cane syrup, vinegar, hot sauce, horseradish, liquid smoke, and chili powder. Over medium heat, cook for 5 minutes,until bubbly. Allow to cool.

Pour half of the sauce over wings, to coat, and cover and refrigerate overnight. Drain sauce and discard. Arrange wings on a baking sheet lined with heavy duty aluminum foil and bake in a preheated 400 degree oven for 10 minutes on each side.

  
Meanwhile, bring other half of sauce to a boil and boil for 1 minute, reserving some for dipping, if desired. Brush half of the remaining sauce over wings and continue baking for 10 more minutes. Turn and brush with remaining sauce and bake for 10 more minutes or until no longer pink inside.

Serve with my Smoky Blue Cheese Dip and a cold beer. Enjoy!

Smoky 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.

I am sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage

Strut Your Stuff Saturday @ Six Sister's Stuff 

Saturday Night Special @ Funky Junk Interiors

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Festival Fun

We had an absolute blast at Festival International de Louisiane in Downtown Lafayette.  Six stages of fantastic music, dozens of sinfully delicious,  food booths, and an awesome International arts and crafts show, were a few of the many attractions that made this festival fun and fabulous!

 

 

 

 

 

 

 

 

 

 

 

Here's a little clip that I took of Leroy Thomas and the Zydeco Roadrunners playing at Scene Chevron on Sunday. They were really rocking the crowd and there was a whole lotta dancing going on.

Leroy Thomas and the Zydeco Roadrunners

 

Wishing you all a wonderful week, filled with good times! Merci beaucoup for stopping by!

Southern Eclair Cake + A Cajun Birthday Blast + Festival Time

Here's a sinful, decadent cake that is just heavenly and is sure to be a hit with your family and friends. It's a perfect dessert for warmer weather and when I tell you that it is fab, then you know that I mean it, cher! I like to make this cake from scratch, but if I'm pressed for time I make the shortcut, easy version. I am including both versions and they are both out of this world! Enjoy!

Southern Eclair Cake ( from scratch)

1 box  graham crackers

3 egg yolks
2 tbs.'s butter
2 cups milk
1 tsp. vanilla extract 


1 pint whipping cream
1/3 cup sugar

Butter a 13"x9" pan.  Line the bottom with graham crackers, reserving the rest for layers. Next, make the pudding.

Place the sugar and cornstarch in a medium saucepan and gradually stir in 2 cups milk, mixing well. Cook and stir over medium heat and bring to a boil. Cook 1 minute longer and remove from heat.

Stir small amount of hot pudding into 3 slightly beaten egg yolks.  Immediately return to hot mixture and cook 2 minutes longer, stirring constantly.

Remove from heat and add 2 tablespoons butter and 1 teaspoon vanilla.

Let cool.

 Meanwhile, whip 1 pint whipping cream, with 1 /3 cup sugar added, till stiff.  Fold into cooled pudding.

Spread half of this mixture onto the graham crackers.  Top with another layer of crackers and repeat. Top with the final layer of graham crackers.

Frosting

2 3/4 cups powdered sugar

6 tablespoons unsweetened cocoa powder

6 tablespoons butter, softened

5 tablespoons milk

1 teaspoon vanilla

Combine and mix with an electric mixer till fluffy.

Spread on top of the final layer of graham crackers.  Cover with foil and refrigerate at least 2 hours or till crackers are softened.

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And for those of you who are pressed for time, here's a shortcut recipe for this cake. Equally as delicious!

 Shortcut Eclair Cake

1 box  graham crackers

2 small boxes of instant French vanilla pudding

3 1/2 cups  milk

1 8 oz. container whipped topping

1 can chocolate frosting

Butter or spray a 9 x 13 inch pan.  Line the bottom with graham crackers.

Combine milk with the 2 packages of pudding with electric mixer in large bowl  When it is thick, fold in the container of whipped topping.

Spread half of this mixture on the graham crackers. Top with another layer of crackers and then spread the remaining pudding mixture.

Top with the last layer of crackers. Spread the frosting over the graham crackers. Cover and refrigerate for at least two hours.

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A Cajun Birthday Blast

Here's a little clip that a friend of mine took at a recent Cajun birthday party at Fred's Lounge in Mamou, Louisiana, where it's Mardi Gras, all year long. Fred's is a local landmark and is noted for it's Saturday morning dances. And all of this starts at 8:30 a.m.! The lady in pink leading the birthday train is Taunte Sue, the owner. Oh the life of a Cajun is oh, so fun! Crank it up and and let the good times roll, cher!

I will be away from my blogging desk for a few days to attend the 26th annual Festival International de Louisiane in downtown Lafayette. Five straight days of fantastic Cajun and International music, food, and fun! This fabulous festival has been chosen as "Best World Music Festival" by About.com's, World Music Reader's Choice Awards. The fun begins tonight with a fais do do, with Terry and the Zydeco Bad Boys taking the stage at 6:30 p.m., with Brian Jack and the Zydeco Ramblers to follow, and runs through through Sunday. For a complete schedule, click here. Hope that everyone is having a wonderful week! Merci beaucoup for stopping by!

Cajun Grilled Shrimp Salad + Bayou Boogie

With upper 70 degree temperatures forecasted for most of the week in Cajun country, I have been on a grilling binge. Today was gorgeous and I bought 5 lbs. of shrimp that were on sale at my favorite seafood market. I grilled up 2 lbs. for salads and shared  these babies with a friend, for lunch. So easy and out of this world, cher! The other 3 lbs. are going in a crab and shrimp etouffee that I am making tonight for company. Click here to see the etouffee recipe.

Cajun Grilled Shrimp Salad

2 lbs. large fresh shrimp, peeled and deveined, with tails left on

2 tbs.'s Cajun seasoning
1 lemon, cut into wedges

1 tsp. dried thyme
Tabasco to taste

Cajun Butter Sauce (recipe below)

Place shrimp in a shallow pan and squeeze lemon juice on shrimp and season with Cajun seasoning and Tabasco. Baste shrimp with some of the butter sauce, and set aside for 10 minutes.


Arrange shrimp on skewers or in grill pan in a single layer. Grill on medium heat about 5 minutes on each side. Baste shrimp often with remaining sauce.

Remove from grill and arrange on top of a big tossed salad. Cest bon, cher!  Enjoy!

Cajun Butter Sauce

1 stick butter, melted
1/2  tsp. cayenne pepper
Salt to taste
1/2 tsp. crushed red pepper flakes, (optional)
1 tbs. chopped fresh  parsley
1 tsp. minced garlic
1 tsp. Worcestershire sauce

Combine all in small bowl and set aside.

Salad

1  head romaine lettuce, rinsed and chopped
1 red onion, thinly sliced
1 pkg. grape tomatoes
1 cucumber, diced
Any other veggies you like
Shredded cheese (optional)

And I like to top this fabulous salad off with my Jalapeno Ranch Dressing. Divine!

Jalapeno Ranch Dressing / Dip

1 (1/4) cups, no-fat buttermilk 

3/4 cup light mayo

1 tbs. Creole or Dijon mustard

2 tsp.'s white wine vinegar

2 tbs.'s  lemon juice 

1 tsp. crushed garlic

1 jalapeno pepper, seeded and chopped

1 tbs. fresh parsley, minced

1 tsp. Cajun seasoning

Salt to taste

Whisk ingredients together in the order given,  in a mixing bowl. Store in an airtight container in refrigerator, for up to one week. Shake well before each use.

Note: For dip, reduce buttermilk to 1/2 cup 

I'll be sharing these at~

Full Plate Thursday @ Miz Helen's Country Cottage

Show and Tell Friday @ My Romantic Home 

Sunday Showcase Party @ Under the Table and Dreaming

See Ya in the Gumbo Potluck @ Ms. EnPlace

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Bayou Boogie

Here's a little clip of some hot Cajun dancin' going on at the Sunday afternoon dance at Whiskey River Landing, in Henderson, Louisiana. Jamie Bergeron and the Kickin' Cajuns were rockin' the crowd. Grab a cold drink, crank it up, and let the good times roll, cher! Cheers! Wishing ya'll a fun and fantastic weekend! Merci beaucoup for stopping by!

Spicy Creole Shrimp Scampi + Weekend Fun

Hope that you all had a wonderful holiday. I certainly did,  although it has taken me a while to recuperate and emerge from my food coma. I've been having an ahnvee for shrimp and here's a family favorite that is out of this world and so easy to make. Great over your favorite pasta and served with French bread with a nice glass of white wine. Bon appetit!

Spicy Creole Shrimp Scampi

1 lb. large shrimp, peeled and deveined
1/2 stick butter, sliced
4 tbs.'s olive oil
1/4 cup dry white wine
Juice of 1/2 lemon
4 garlic cloves, minced
1/2 cup green onions, sliced
1/2 cup fresh parsley, chopped
1 tsp. Cajun seasoning
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Crushed red pepper flakes to taste
1 can diced tomatoes, drained
1/2 cup grated Parmesan cheese

Season shrimp with Cajun seasoning and arrange in a single layer in an ungreased,  8 x11 inch, baking dish. In saucepan on medium heat, saute the garlic in the olive oil for 5 minutes. Add the tomatoes and saute for 5 more minutes.

Add remaining ingredients and cook on medium heat, stirring constantly, until butter melts. Pour over shrimp and top with Parmesan cheese, and bake, uncovered in a preheated 400 degree oven for 10 to 15 minutes or until shrimp turn pink. Sinfully good!

I am sharing this at ~

Potpourri Party @ 2805

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Weekend Fun

After all of that cooking for Thanksgiving, it was time to get out and have some fun. We headed over to the Blue Moon Saloon and Guest House, on Saturday, for an awesome 3 band blowout concert, featuring some of Cajun country's favorite bands. Here's a little clip that my dear friend took of the Bluerunners, rev-ing up the crowd. Let the good times roll, cher!

Wishing ya'll a wonderful week! Merci beaucoup for stopping by!

Lots More Festival Fun ! - Days 3 and 4

Day 3

One of my oldest and dearest girl-friends came into town on Friday and we started off at Agave Mexican Restaurant and Cantina for a frozen Margarita, before heading to the first show of the evening. And on the way over we walked through the Marche' du Monde, an International Arts and Crafts marketplace.  And as usual, I couldn't resist buying a dress from my favorite booth and a cute little handbag, too.

 

Then it was time for the show and Steve Riley and the Mamou Playboys were taking the stage when we arrived. There was a huge crowd and people were dancing in the aisles and anywhere else they could find.

There is usually a large area right in front of the stage that is marked off for dancing, but for some reason it was eliminated this year. So, it kinda gave a new meaning to "your 2 square feet of dance floor".

Here's a little clip that I took of the hot two-steppin' going on at Scene Chevron. The Krewe de Canaille was out in full force.This one's for you, Sandy! Lookin' good, girl!

Steve Riley and the Mamou Playboys

After all this dancin', we were in dire need of refreshment and we headed over to the LUS Pavillion de Cuisine. The lines were long, but I finally managed to get this Crawfish-Spinach Bread Bowl and downed it along with 2 bottles of water. Divine! Click here  for my recipe for this Cajun treat.

Then, it was on to Scene TV 5 Monde, to see the Rythym and Roots Review with artists from Quebec, Cameroon, France, and New Brunswick. This was a fantastic show and there was a beautiful breeze.

Day 4

By Day 4 of this festival, you're really in a groove and it seems like you can't remember what your life was like, before the festival. Means you're having a blast! We started out at Scene Popeyes for Keith Frank and the Solieau Zydeco Band. Since it was Saturday, and the first full day, there was an enormous crowd and they were in full party mode!

Keith Frank and the Soileau Zydeco Band

Afterwards, it was warm and humid and we decided to cool off at The Filling Station Pub and Grille.  A nice cold beer with one of my favorites that I picked up along the way, Crawfish Nachos. Cest bon, cher!

After resting a little while, it was time for the next show, with Feufollet rockin the crowd, back at the Boomer Tent, better known as Scene Chevron. One of my faves and so much fun!

The crowd was lovin' this band and there was a whole lot of boogie-in' going on. They were really cranking it up, just as the sun was going down. I ran into one of my old gal pals from Zachary and want to dedicate this next clip to her. This one's for you, Dodie!

Feufollet

To be continued..... Yes, there's more, so stay tuned for the finale' because I'm saving the best for last!  Meanwhile if you want to see more of my videos, you can go here,  to my YouTube channel. And be sure and rest up, because we have the Breaux Bridge Crawfish Festival, coming up THIS WEEKEND, and you won't want to miss it! Lassiez les bon temps rouler!

Wishing you all a wonderful week, filled with good times! Merci beaucoup for stopping by!

Spicy Cajun Popcorn Shrimp + More Cajun Fun - Part II

Here's another Cajun favorite that is perfect for when you're craving something sinfully delicious. The spicy flavor of these delectable, fried popcorn shrimp will send you into orbit, cher, and never mind the calories because they are totally worth it! And besides, you can just dance them off! Bon appetit!

Spicy Cajun Popcorn Shrimp

2 lb.'s small shrimp, peeled and deveined

2 eggs

1 cup dry white wine

1/2 cup yellow cornmeal

1/2 cup flour

2 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1/2 tsp. dried thyme

1 tbs. fresh parsley, chopped

In small bowl, whisk together the eggs and wine, and set aside. In a large bowl, combine the cornmeal, flour, garlic, thyme, parsley, salt, and  pepper. Gradually add the egg mixture,and mix well. Cover the batter and let stand for 30 minutes, at room temperature. Dip the shrimp into the batter and coat well. Heat 2 to 3 inches of vegetable oil,in a large heavy skillet, or deep fry at 375 degrees. Fry in small batches for 2 to 3 minutes on each side, or until golden brown. Remove with a large slotted spoon and drain on paper towels. Serve with your favorite side dish and a salad. Great as a topping on a dinner salad, too. Cest bon, cher! Fab!

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More Cajun Fun - Part II

Here's a little clip of the Grammy winning, Chubby Carrier and The Bayou Stomp Band. There was definitely a "Chubby Party" going on with some hot Zydeco boogie, too! Crank it up and enjoy!

Tonight, I'll be heading over to River Ranch for the kick-off concert for the Spring 2011', series of "Rockin' on the River". These wonderful free concerts will run each Thursday evening, from 5:30 to 8:30 pm., through May. T.K. Hulin and his fabulous swamp pop band will entertain the crowd and Rouse's Market will be serving up some delicious BBQ and other Cajun faves. Come on out and let the good times roll, cher! See ya'll there! Merci for stopping by!

Kahlua Fudge Cupcakes + More Cajun Fun!

It was my turn to bring the dessert for my Genealogy Club meeting and these heavenly little treats seemed like the perfect choice.  These decadent Kahlua fudge cupcakes are perfect for any occasion or when you just have an ahnvee for a little something sweet. They are very easy to make and will melt in your mouth and have you going back for more. Cest bon, cher! Enjoy!

Kahlua Fudge Cupcakes

1 box devils food cake mix

1 small box instant chocolate pudding mix
1 1/2 cups chocolate chips
1 pint light sour cream
4 eggs
1/2 cup Kahlua
1/4 cup vegetable oil

In large bowl, mix together cake mix, pudding mix, sour cream, Kahlua, and oil. Beat for 2 minutes, on medium speed, with electric mixer. Fold in chocolate chips. Fill greased muffin pans or paper liners, 3/4 full. Bake in a preheated 350 oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely and frost with Kahlua fudge frosting. (recipe below) Makes 24

Kahlua Fudge Frosting

2 cups confectioner's sugar

1/2 cup cocoa

1/4 tsp. salt

1/2 cup milk

1/2 cup butter, softened

1 tsp. vanilla extract

1 tbs. Kahlua

Combine first three ingredients in heavy saucepan and stir in milk. Add butter and bring to a boil. Cook and stir over medium heat for 2 minutes. Remove from heat and add vanilla and Kuhlua and beat on low with an electric mixer, until desired consistency. Frost cooled cupcakes. 

I will be sharing these at Sweet Indulgence Sunday, and The Sunday Showcase Party.

*****

More Cajun Fun

We had an absolute blast at the weekly T.G.I.F block party at Downtown Alive, on Friday night. Gorgeous Spring weather brought out a huge crowd for the double-header Grammy "after party", featuring the fabulous Grammy nominated "Pine Leaf Boys" and the Grammy winning, Chubby Carrier and The Bayou Swamp Band. The crowd was in nitty- gritty dance mode and there was a whole lotta hot dancin' going on. Poo-yie, cher! So much fun!

First up was The Pine Leaf Boys and they were really rockin' the crowd. There was a whole lotta two-steppin' and jitter-buggin' going on.

Next up, was this year's Grammy winner for best Zydeco, Chubby Carrier and The Bayou Stomp Band and the crowd went into Zydeco overdrive.

Here's a little sample of the first band and all of the fun going on in downtown Lafayette.

Let the good times roll, cher! To view more of my videos, go here, to my You Tube channel.

The Pine Leaf Boys 

Wishing you all a wonderful week, filled with good times!
To be continued...  Merci beaucoup for stopping by!

Jalapeno Cornbread Dressing + Weekend Fun

It's that time of year again, to begin planning my Thanksgiving menu. Here is one of my favorite sides that is requested again and again, by my family, year after year. This recipe is my mother's basic recipe for cornbread dressing, but with a few tweaks, making a fabulous recipe even better. It's a scrumptious side dish that goes well with a ham, as well. When I tell you that it is "to die for", cher, then you know that I mean it! 

Jalapeno Cornbread Dressing

Dressing Mix
 
1lb. ground round beef
1/2 pound fresh ground pork
2 cups beef broth or stock
1 cup each (onions, bell peppers, and celery), finely chopped
2 cloves garlic , minced

1 or 2 jalapeno peppers, seeded and chopped
Salt and Tabasco to taste
1tbs. Cajun seasoning, divided
2 tbs.'s Worcestershire sauce

In a large Dutch oven, brown beef and pork with 1 tsp. Cajun seasoning. When meat is browned, skim excess oil and return to heat and add Worcestershire sauce. Add the Cajun trinity, jalapenos, and garlic, and stir over medium heat for 10 minutes. Add beef broth or stock, and other tsp. Cajun seasoning, and cover and simmer for 1 hour. Add salt and Tabasco to taste. Meanwhile, make the cornbread, which can also be made a day ahead.

Jalapeno Cornbread

2 large eggs
1 cup buttermilk

3/4 cup vegetable oil
1 3/4 cups yellow cornmeal
1 tbs. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tbs. sugar
1 can cream style corn

1 or 2 jalapeno peppers, seeded and chopped

In a large bowl, beat the buttermilk, eggs and oil until well blended. In separate bowl, mix the dry ingredients together and add to the wet mixture. Mix well and stir in the corn and jalapenos. Pour into a greased cast iron skillet and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Cool and cut into 8 pieces.

Crumble cornbread pieces into dressing mix and blend gently until desired consistency is reached. Transfer to a baking pan, top with pats of butter and heat through, before serving. Out of this world, with turkey gravy, too ! Serves 8. Bon appetit!

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Weekend Fun!

We had a total blast at this week's T.G.I.F. block party, last night, in downtown Lafayette. There was a nip in the air, and it was a bit chillier than it has been, but still a very nice evening for the continuing Downtown Alive, Fall concert series. The series will continue through Nov. 26th.

One of my favorite bands, Lil' Band of Gold, was entertaining the crowd with their special brand of rock n' roll and swamp pop music.This band is comprised of some of the best musicians that Acadiana has to offer, and were really rockin' the crowd. And there was a whole lotta jitter-bugging going on!

A few jitterbugs on the dance floor and off came the jackets. I was able to get this little clip, before my camera batteries died! Tomorrow, I'll be going to the Giant Omelette Festival, in my hometown of Abbeville, where chefs from all over the world will unite to make a 5,000 egg and crawfish omelette! Guaranteed to be a blast! Oh the life of a Cajun is so much fun! Lassiez les bon ton rouler, cher!

Lil' Band of Gold

Hope you all have a fun and fabulous weekend! Merci beaucoup for coming by!