Cajun Easter Brunch Buffet

With Easter only one week away, I've been planning my Easter brunch buffet for my family and friends. I've been tweaking my buffet menu and I'll be including my family's faves and most guests will be bringing a salad or dessert to share. It will be quite a spread and packed with delectable Cajun favorites, with plenty of Bloody Mary's to go around. Cheers, cher!

This spicy quiche with jalapenos and mushrooms is very popular at my house and I'm sure that it will be at yours, too. Sometimes I add a cup of small cooked shrimp or crawfish tails, which are both also fab! Great with a Bloody Mary or two! Cheers, cher! Bon appetit!

Spicy Creole Breakfast Quiche

1 (9 inch) frozen, (thawed), or homemade deep dish pie shell 
1 cup cooked ham, cubed

1 cup Cheddar cheese, shredded or cubed

1/2 cup chopped onions

1/2 cup chopped bell pepper
1 cup fresh mushrooms, sliced
1 or 2 jalapeno peppers, seeded and chopped
3 tbs.'s fresh parsley, chopped
1 tsp. dried thyme

6 large eggs

3/4 cup half-and-half

1 tsp. Creole  mustard

1 tsp. Creole seasoning,  (for my recipe,  click here)

Salt and Tabasco to taste
2 tbs.'s olive oil

In large skillet, saute the ham, mushrooms, onions,  green peppers, and jalapeno in the olive oil, for 10 minutes. Spread evenly on bottom of  pie shell.

In medium bowl, whisk together the eggs, half-and-half, cheese, mustard, parsley, thyme and Creole seasoning. Add salt and a few shakes of Tabasco, to your taste, and mix well.

Pour over ham mixture. Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean. Let stand for 10 minutes, before cutting.

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(Click on title to view recipe)

Spicy Cajun Boiled Shrimp w/ Remoulade Sauce

Cajun Crockpot Breakfast Casserole

Creole Deviled Eggs

Cajun Crab Dip (by popular demand)

Creole Shrimp Pasta Salad

Crawfish Jambalaya

Spinach Madeleine

Cajun Baked Ham w/ Sugarcane-Bourbon Glaze

Jalapeno Cornbread Muffins

  





Nanny's Sweet Potato Biscuits

 

And although some of my guests are bringing desserts, I wanted to make my Dad's favorite Easter Cake. One bite of this divine cake and you'll think you're in heaven, cher! Worth the calories!

Pina Colada Bundt Cake

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Lagniappe

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

And here's a little lagniappe for my wonderful followers. Thanks so much for your continued friendship and support. My recipe for Jalapeno Cream Sauce is (to die for) and great on pasta, crab cakes, and just about anything. Enjoy!

Jalapeno Cream Sauce

1 or 2 jalapeno peppers, seeded and chopped fine
1 tsp. minced garlic
2 tbs. vegetable oil
Salt to taste
1 tbs. Creole mustard
1/3 cup whipping cream
2/3 cup light sour cream

Saute peppers and garlic in medium skillet, in oil over low heat, stirring frequently, for about 4 minutes. Remove from heat and stir in remaining ingredients. Mix well. Makes 1 1/4 cups.

Cajun Bloody Mary's

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Wishing you all a wonderful week and a very Happy Easter! Merci beaucoup for stopping by!

More Luscious Summer Desserts + Bayou Boogie

With guests coming for dinner, last night, I wanted to make a special dessert and decided on this luscious, decadent Pina Colada Cake. I got the recipe from an old friend at a recent birthday gathering and believe me when I tell you that this cake is over-the-top, delicious and is so easy to make! If you like Pina Coladas, then you will love this cake! Enjoy!

Pina Colada Bundt Cake

1 box white cake mix

1 small pkg. instant cream of coconut pudding

1/4 cup vegetable oil

1/2 cup water

4 eggs

1/3 cup light rum

1 can (8 oz.) crushed pineapple, undrained

1 cup flaked coconut

Spray a bundt pan or a 13x9 inch baking pan  with Baker's Joy. In large bowl, mix together with electric mixer, pudding, oil,  water, eggs, and rum for 2  minutes on medium speed. Stir in pineapple and fold in coconut.

Bake in a preheated 350 degree oven for 25 to 35 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes and then transfer to a cake plate. Poke holes in cake with a fork and drizzle glaze over cake. Garnish with flaked coconut if desired. Divine! Bon appetit!

Glaze

1/3 cup butter, melted

2 cups powdered sugar

1/4 cup pineapple juice

1/4 cup coconut milk

2 tbs.'s light rum

Flaked coconut to garnish, if desired

Whisk all ingredients together and drizzle over cake.

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Another scrumptious dessert that I like to serve in the summertime is this delectable Frozen Lemon Cream Pie. It is also very easy to make and just heavenly on a hot day. My Dad says that this pie is so good that it should be declared a sin and be against the law! Sinfully delicious!

Frozen Lemon Cream Pie

Crust

2 cups finely crushed graham cracker crumbs        

1/3 cup sugar

1/4 tsp. salt

6 tbs.'s butter, melted

 In medium bowl, combine the graham crackers, sugar, and salt. Stir in the butter and mix well. Transfer to a 9 inch pie pan and press evenly across bottom and sides to make a crust. Bake in a preheated 350 oven for 10 to 12 minutes. Cool completely.

Filling

1 14 oz. can sweetened condensed milk

4 egg yolks

1/3 cup sugar

2 tbs.'s finely grated lemon zest

3/4 cup fresh lemon juice

In a large bowl, combine the condensed milk, egg yolks, sugar, lemon zest, and juice. Whisk until well blended. Pour the filling into the crust and freeze for 2 hours. Top with whipped cream before serving. Cool and refreshing! Fab!

Whipped Cream

1 pint heavy whipping cream
1/4 cup powdered sugar
1/2 tsp. vanilla extract

Place the whipping cream and vanilla extract in a large bowl. Stir in the powdered sugar and mix on low, with an electric hand mixer until peaks form. ( about 3 to 4 minutes) 

I'll be sharing these at:

It's a Hodgepodge Friday ~ Fun With Food Friday
Show and Tell Friday

Strut Your Stuff Saturday ~ Sweets for a Saturday 
Saturday Night Special 

Sweet Indulgences Sunday ~ Sunday Showcase Party 
Amaze Me Monday

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Bayou Boogie

T.G.I.F., after a hot and stressful work week! Whiskey River Landing is now open, after "the flood that never happened"! They re-opened on July 3rd and will be hosting a Sunday afternoon dance on Sunday, July 10th, featuring Horace Trahan and the New Ossun Express. Here's a little clip that I took of the crowd dancin' at Whiskey River, before "the flood that never happened". Grab yourself a cold drink, crank it up, and let the good times roll, cher!

Wishing you all a fab and fun weekend! Merci beaucoup for coming by!