Best Buds Award + French Coconut Pie

My dear friend, Alix, over at Casa Hice, recently passed this great award to me and I am so honored to be among her blog buds. She is the perfect example of a great Blogger Buddy and if you don't already know her, then please stop by her place and check out her fabulous blog! She's bold and tells it like it is, which is why I just adore her plus, she's tons of fun and her writing skills are amazing! Never a dull moment at Casa Hice! Like she just went on a weekend cruise to the Bahamas for her sister's birthday. Don't miss her cruise post and pics, guaranteed to be good! Merci , Alix, you are "the best"!

I'm supposed to tag 10 blog buddies, to pass the award to, but as I started making my list, it turned into three pages of fantastic blog buddies. So, I'd better stick with 10, although there are so many more! Congrats and cheers, mon amis, and merci beaucoup for being some of the best blogger buddies in Blogland!

Carol @ The Writer's Porch 

Cloudia @ Comfort Spiral

Dave @ My Year on the Grill

Eddie @ Clouds and Silvery Linings

Joanne @ Whole Latte Life

John @ I Love Old Cameras

Julie @ Midlife Jobhunter

Kat @ At the Compound

Kathryn @ "The Graces -Sagas"

Laura @ White Spray Paint

They are all wonderful writers, photographers, and/or cooks and their blogs are fab, so please pay them a visit, soon! You'll be so glad that you did!

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French Coconut Pie

Here's a great recipe for a heavenly pie that my dear friend, Drick @ Drick's Rambling Cafe', shared on his blog, recently. Please pay him a visit and check out his "over the top" cooking blog and wonderful cookbook! His dear neighbor, Marilyn brought the pie over, as an Easter gift, and called it "French Coconut Pie", while Drick referred to it as "Lemon Coconut Pie". One bite of this divinely delicious pie, by any name, and you will know that you're in heaven, cher! I really had to control myself with this one! Cest bon, cher! Enjoy!

3 large eggs
1 stick butter, melted
1 1/2 cups sugar
1 tsp. vanilla extract
2 tbls.'s fresh lemon juice
1 1/2 cups flaked coconut
9 inch pie crust

Mix sugar and eggs in large bowl, with wire whisk. Add melted butter, vanilla, and lemon juice. Stir in coconut, last. Pour into unbaked pie shell and bake @ 350 degrees for 35 to 45 minutes, or until browned and toothpick comes out clean. Sinfully delicious!

Spring Fever on the Bayou ! + A Cajun Getaway !

We started off the weekend on Friday at noon, at this week's T.G.I.F. Bach Lunch, at Parc Sans Souci, in downtown Lafayette. It was a gorgeous day, sunny and 78 degrees, and just perfect for an outdoor concert and lunch. . It's all about preserving our fabulous Cajun culture and having fun! The addition of two beautiful concert parks to downtown Lafayette has enabled the city to host huge festivals and weekly concerts, at no cost to it's citizens. (click to enlarge)

The crowd was excited and dancing up a storm! Cedric Watson and Bijou Creole entertained the crowd with their soulful, traditional Cajun and Zydeco music! A mighty fine fiddle and band!

Some chose to sit and listen, while others chose to dance a few!

A bon ton' was had by all!

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Since we've been having one gorgeous Spring day, after another, here in Cajun country, I've really been enjoying all of the beautiful flowers and blooms. Just driving along my usual route, is absolute heaven! The azaleas are in full bloom and are everywhere. It is so wonderful and it all has given me a bit of Spring fever and a strong "ahnvie" to get out to nature, while the pristine weather lasts!

I will be going to the Atchafalaya Basin, better known as the "Henderson Swamp", for the weekend, cher and who only knows what fun Cajun adventures, await me there! This is the perfect time of year to go boating or just relax and enjoy the beauty of the basin.

I am renting my little floating, houseboat chalet, (on right) the same place that I had, the last time that I took a little impromptu getaway to the swamp.

We will also be going to Turtle's Bar, at Basin Landing. And eating some fabulous fresh seafood at Pat's Fisherman's Wharf Restaurant! I cannot wait to have a broiled seafood platter! Divine!

And Whiskey River Landing for the weekly, Sunday afternoon dance. Jamie Bergeron and the Kickin' Cajuns will entertain the crowd. Woo hoo! Hope to see ya'll there!

Laissez les bon temps rouler, cher! The life of a Cajun is oh so good! Hope that ya'll have a fun and fantastic weekend, mon cher amis!! Merci beaucoup for stopping by!

Holiday Weekend Fun + Bayou Boogie !

It was an absolutely beautiful holiday weekend in Cajun country and so much fun, too! You could say that the weekend started on Thursday evening, with the kick-off of the Spring concert series at Rhythms on the River, in River Ranch. The crowd was huge and in a celebratory mood. My talented daughter snapped this pic. There was a whole lotta dancing going on, to the Zydeco beat of Cedric Watson and Creole Bijou. Nothing like a little Zydeco to get your blood pumping! Let the good times roll, cher!!

These wonderful free concerts are held every Thursday evening, in the Town Square, in River Ranch, in Lafayette, through May 20. Come on out and get into the festival mood, and get ready for our biggest festival of the year, Festival International, which is right around the corner! (April 21 through 25) This is one FIVE DAY party that ya'll DON'T want to miss! ( click here for a complete schedule) Check it out!

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On Friday, I met my darling daughter for lunch, at Jefferson Orleans restaurant in downtown Lafayette. I was in a low-cal mood, and ordered a house salad, topped with grilled shrimp and she also got a salad, topped with grilled tuna steak. Both were absolutely out of this world, cher! Cest bon!

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Then on Saturday, we went to THE crawfish boil of the year! Oh the crawfish are so good this year and these caterers know HOW to boil, cher! Oh so good! Give them a call for your next company crawfish boil or family reunion and tell them I sent you!

Hot and spicy and delicious!

Oh, and they went so fast!

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Then on Saturday night, a few friends dropped by, and brought one of my favorite cd's, by Andre Thierry and Zydeco Magic. I made up a batch of Pina Coladas and we had our own little dancing party on the patio! Here is a clip of this "hot as Tabasco" band, playing one of my favorite songs, Tu Le Ton Son Ton! (Cajun for "every now and then") Crank it up, cher!

More Cajun Easter Delights !

When I began planning my Easter buffet, I wanted to make a few of my family's favorite appetizers. Without a doubt, this is the one that they request, over and over, again. With the weather being warmer, it is light, and served chilled. Out of this world, cher! I like to serve this delectable Shrimp Remoulade on lettuce leaves, in Margarita glasses, and garnish with a lemon slice and jalapenos. Cest bon, cher!

 
Spicy Shrimp Remoulade

1/2 cup light mayo
1 tbs. Creole or Dijon mustard
1 tsp. yellow mustard
1 tbs. ketchup
1 tbs. white wine vinegar
1 tbs. horseradish
1 tsp. crushed garlic
1 tsp. Cajun seasoning
salt to taste
few shakes Tabasco
few shakes Worcestershire sauce
1 tbs. fresh lemon juice
1 bunch green onions, chopped fine
1/4 cup fresh parsley, chopped fine

2 lbs. cooked shrimp (for my spicy boiled shrimp recipe, click here)

Combine all ingredients in large bowl, and blend well. Add shrimp and mix well, to coat. Serve with salad bar. Enjoy!

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Next, I'd like to share with ya'll, one of the best ham recipes that I've ever tried. So, I am re-posting my Cajun Baked Ham w/Sugarcane- Bourbon Glaze recipe, since I know that many of you will be cooking a ham for Easter, too. Trust me, on this one, cher, it will not disappoint! Cest bon, cher!

Cajun Baked Ham w/Sugar Cane-Bourbon Glaze

1 fully cooked ham, 6 to 8 lbs.

Glaze
 

1/2 cup pure cane syrup, (Steen's)
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
Dash of ground cloves, cinnamon, and allspice

Place ham, fat side up in a large roasting pan. Cook at 325 degrees for about 20 minutes per pound or until meat thermometer reads 148 degrees. About half way through, make the glaze. Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat. Spread half of the glaze over the ham about 30 minutes before ham is done. Spread other half of glaze in the final 10 minutes. Bon Appetit! So easy, so delicious!

Wishing you all a very blessed, holiday weekend! Merci for stopping by!

HAPPY EASTER!!!

Cajun Sausage Cornbread + Jalapeno Hash Brown Casserole

Here are a few of my favorite Easter brunch sides that I will be making for friends and family, this year. These great breakfast/ brunch casseroles are just fabulous and are wonderful for anytime of year. The first one, is a meal in itself and you will not be able to stop eating it! Cest bon, cher! Enjoy!

Cajun Sausage Cornbread

2 links Andouille sausage, diced 
1 cup shredded cheddar cheese
1/2 cup onions, chopped
2 tsp.'s minced garlic 
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
2 tbs.'s Cajun seasoning, divided
1 can cream-style corn

Brown sausage, onions, and garlic in heavy skillet, until brown. Drain and sprinkle with half of the Cajun seasoning, mix well and set aside. In a large bowl, beat the buttermilk, eggs, and oil. Stir in the remaining ingredients and stir until blended. Then fold in the sausage/ veggie mixture. Mix well and pour into a buttered, 3 quart baking dish and bake at 350 degrees for 25 to 30 minutes, or until a toothpick comes out clean. Oh, the flavors are so sinfully good, cher!
Bon Appetit!

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Jalapeno-Hash Brown Casserole

1 (32 ounce) package of frozen, Southern-style hash brown potatoes, thawed
2 cups shredded, pepper jack or cheddar cheese
1/2 cup green onions and tops, sliced thin
1/2 cup or more pickled jalapeno slices
1/2 stick butter, melted
1 (8 oz.) container light sour cream
1 can cream of cream of mushroom w/ roasted garlic, soup, undiluted
1/4 cup milk
1 tbs. Creole seasoning
1/2 tsp. black pepper
1 tbsp. paprika
Few shakes Tabasco
Salt to taste

Combine all ingredients, except paprika, in large bowl and mix well. Add milk to desired consistency and pour into a 13x9 baking dish, coated with cooking spray. Sprinkle with paprika and bake in a preheated oven at 350 degrees for 50 to 60 minutes or until bubbly and brown. So rich and delish, cher. Le Bon Manger!


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If anyone tries one of these recipes, please let me know how it turned out. I just love it when someone cooks one of my recipes and lets me know that they enjoyed it. Next, I will be sharing some great Easter appetizers and desserts with ya'll. Stay tuned!

Spicy Shrimp Creole + A Fun Cajun Lunch!

It was such a beautiful Spring day, yesterday, that I decided to take a ride to Delcambre, Louisiana and buy some fresh shrimp, right off the docks. Delcambre is the "shrimp capital of the world", for real! The shrimp were on sale and I couldn't resist buying 10 lbs. of the beautiful fresh shrimp that are sold there. I figured that I would freeze these beauties in 2 lb. bags and use, as needed. When I arrived home, my dear son requested that I cook a Shrimp Creole, so that settled it for the first 2 lbs., for dinner last night. This spicy dish is bursting with flavor and can be served over rice, or with your favorite pasta. Add a big tossed salad, a good loaf of French bread, and a glass of wine, for a delicious meal that will delight your guests. Cest bon, cher! Bon Appetit!

Marguerite's Shrimp Creole

2 lbs. medium shrimp
2 tbs.'s olive oil
1 onion, chopped
1 green bell pepper , chopped
1/2 red bell pepper, chopped
2 stalks celery, chopped
2 tsp.'s garlic, minced
1 bunch green onions, chopped, (including tops)
1/4 cup fresh parsley, chopped
1 tsp. dried thyme
1 16 oz. can finely diced canned tomatoes
1 8 0z. can of roasted garlic tomato sauce
1/4 cup dry white wine
2 tbs.'s lemon juice
2 tbs.'s Creole or Cajun seasoning, divided
2 or 3 bay leaves
1 tbs. Worcestershire sauce
Salt and Tabasco to taste

Squeeze lemon juice on shrimp and season with 1 tbs. Creole or Cajun seasoning. Heat olive oil in a large, heavy skillet, over medium heat. Add onions, bell pepper, celery, and garlic, and saute for 5 minutes. Add seasoned shrimp and saute for 5 more minutes. Add tomatoes, tomato sauce, white wine, and seasonings. Bring to a boil, reduce heat and cover, and simmer for 15 minutes. Stir in green onions , parsley and Worcestershire sauce, cover and cook for another 10 minutes, stirring occasionally. Cest bon, cher! Enjoy!

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T.G.I.F Fun at Bach Lunch!

Another picture perfect day, in Cajun country, with not a cloud in the sky! We headed down to the weekly Bach Lunch, at Parc Sans Souci, in downtown Lafayette. And yes, we do this every Friday, at noon, and then come back, every Friday night for Downtown Alive!! We found a happy crowd, enjoying the hot Cajun band, "The Saint Street Aces" and three different boxed lunches from several local eateries. There were a lot of children at today's Bach Lunch, and they were cutting the rug, as well. 

Merci beaucoup for stopping by, mon amis! Ya'll are the best!

Easter Brunch Preview + Cajun Seasoning Blend

Spring has definitely sprung in Cajun country and I am enjoying every minute of it! Everywhere you look, there is a magnificent display of colorful blooms. My Feng Shui, tip of the day, said to hang a plant to the left of the front door, (looking in), for good luck and prosperity. I went to my local nursery and bought this beautiful red geranium to comply with this tip. I have also started to plan my Easter brunch, which is suddenly, only 10 days away! So far, this is what I have and I will be sharing some of these fabulous recipes with you, in the week ahead. If you have a favorite Cajun dish that you would like to see on this list, please let me know! Merci beaucoup, cher!

Happy Spring , Ya'll


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This year's Easter Brunch will include:


Cajun Crawfish Dip
Shrimp Remoulade
Nanny's Eggs Benedict
Creole Sausage Cornbread
Spinach & Mushroom Quiche
Jalapeno-Hash Brown Casserole
Cajun Baked Ham w/ Sugarcane Glaze
Croissant Bread Pudding w/ Bourbon Sauce
Lemon-Chocolate Bundt Cake w/ Chocolate Sauce
Cajun Bloody Marys

And who knows what else?!


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Cajun Seasoning Blend #1

Here is a recipe for one of my favorite Cajun seasoning blends. It has just the right combination of flavors, for most Cajun dishes. I use a wide variety of prepared and homemade spices and I love to make my own blends. So, whether you're in Canada, England, or right here in Cajun Country, you can make your own, too. Enjoy!

3 tbs.'s salt
3 tbs.'s garlic powder
3 tbs.'s onion powder
3 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. dried parsley
1 tbs. dried thyme

Combine all ingredients in a food processor or blender and mix well. Store in an airtight container and use, as needed. Makes 1/2 cup.

Shrimp Poboys + T.G.I.F. w/ The Pineleaf Boys !

Here's a Cajun favorite that is my absolute fave, too! One bite of this sinfully delicious poboy will send you into orbit, cher! When I tell you that these are fabulous, then you know that I mean it! And so easy to make, for those busy days. The delicious blending of flavors of the succulent, crispy shrimp and the poboy spread is so divine! Bon Appetit!

First, make the spread.

Marguerite's Creole Poboy Spread

Combine:

1/2 cup mayo

1/4 cup creole or Dijon mustard

1 tbs. ketchup
1 tbs. pickle relish

1 tbs.. horseradish

few shakes sea salt

few shakes Tabasco

Stir until well blended and chill for 30 minutes, while frying shrimp.

Fried Shrimp Poboys

1 lb. peeled and diveined shrimp (24 ct.)
1/2 tsp. cayenne pepper, combined with 1/2 tsp. black pepper
4 eggs
1 cup evaporated milk
1/4 tsp. salt
2 cups flour
2 cups fine French bread crumbs
Vegetable oil for frying

1 loaf French bread, 1 tomato, sliced, shredded lettuce, Creole poboy spread

Season shrimp with the pepper, rubbing on all sides. In shallow bowl,whisk the eggs, then add the Pet milk and the salt. Spread the flour on one cookie sheet and the bread crumbs on another. Roll shrimp in the flour, then in the egg mixture. Then roll the shrimp in the breadcrumbs. Arrange on large platter and chill for 15 minutes.

Place vegetable oil about 3 inches deep in a large, heavy skillet. Heat until oil reaches 375 degrees. Deep fry the shrimp, in batches, turning after 3 minutes, on each side or until golden brown. Drain on paper towels. Brush inside of the loaf with my Creole Spread, and add lettuce and tomato. Arrange shrimp on French bread and cut in half. Serves 2 Enjoy!

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T.G.I.F. and Happy Spring!

We started out at Agave', for happy hour, before crossing over to Parc Sans Souci, where "The Pine Leaf Boys" were playing their spicy style of Cajun music. The crowd was rockin' and ready to dance off some stress, that had been building up all week, at work.

And there was some nitty-gritty dancin' going on, cher! My Dad says, "It should be a law that everyone in the country should go out and have fun on Fridays! And he is 88 years young! There were 3 generations, all dancing next to each other, at this fun weekly event, in downtown Lafayette.

I took a little video clip, and I apologize again, for the poor quality of the audio. I have decided that it must be the camera, so I am shopping for a new camera.
Please TURN YOUR VOLUME TO LOW, before viewing. Let the good times roll!

Wishing ya'll a happy first day of Spring and a fun and fabulous weekend!

Signs of Spring ! + Spicy Cajun "Dirty Rice"

Signs of spring are everywhere, in Cajun Country and it is a delight to drive around, especially if you are in a convertible! The better to feast your eyes on the bursting forth of Spring and with a full view of the sky, too. I took this pic while stopped at the red light, where I spend a large amount of time waiting. Fortunately, this house on the corner, has a nice yard and garden, so there is always something beautiful to look at while waiting for the light to turn green. Finally, Spring is here! Hope that ya'll get to get out there and enjoy it!

This tulip tree is almost in full bloom.

And the cherry trees are starting to bloom.

This one is in full bloom!

Here is a wonderful dish that goes well with so many things. This is a special recipe that has been handed down for generations, in my family. It compliments a beef roast, ham, or chicken dish, perfectly and is easy to make. Known as "Dirty Rice", or rice dressing and it is almost always on the Cajun table, and is especially good with Barbeque. Enjoy!



Spicy Cajun "Dirty Rice" Dressing

1 cup onions, chopped fine
1/2 cup celery, chopped fine
1/4 cup green bell pepper, chopped fine
1/4 cup red bell pepper, chopped fine

2 tsp's minced garlic
1/2 pound lean ground beef
1/2 pound lean ground pork
(or 1 lb. lean ground beef)

1/4 lb. chicken giblets, chopped (optional)
Salt and Tabasco, to taste
1 tbs. or more, Cajun seasoning
2 tbs's Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops
1 1/2 cups beef stock or broth
3 cups cooked rice

First, make a light roux.

2 tbls.'s flour
2 tbls.'s vegetable oil

Brown the flour in the oil in heavy skillet and stir constantly until it is a medium brown. (about 10 minutes) Lower heat and add the vegetables and garlic and stir for 5 minutes, adding a little bit of water, if needed, to prevent sticking.  Cook for 5 minutes, stirring constantly. remove from heat and set aside.

In separate large, heavy frying pan, cook the beef, pork, and giblets and stir and cook until browned. Drain excess oil and add the Worcestershire sauce, beef stock, and prepared roux,  mix well,  and cover and simmer for 30 minutes.  Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Add a few shakes of Tabasco if you want it spicy. Delicious! Serves 6

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Many thanks to all of you who have commented and emailed me with advice on how to fix a problem that I've been having for about a week, now. Wishing ya'll many lovely Springtime moments! Merci beaucoup for stopping by!

Chocolate Fudge Pecan Pie + Bayou Boogie!

Here is one of my all time, decadent, faves! This wonderful recipe has been adapted from the "Talk About Good II" cookbook, compiled by the Junior League of Lafayette. My lovely daughter made this one, as a surprise for me. This heavenly Cajun treat is served on many occasions, but I call this my "company pie". Guaranteed to have your guests coming back for more and begging for the recipe! Just fabulous, cher! And it is one of the easiest to make.
C'est bon! Enjoy!

Chocolate Fudge Pecan Pie

4 whole eggs
2 cups sugar
3 squares unsweetened chocolate
1/4 lb. butter
1 tsp. almond extract
pinch of salt
1 cup pecans
1 unbaked pie shell

Break eggs into a large bowl and stir in sugar. Melt chocolate and butter, in small bowl, and add to the egg and sugar mixture. Add almond extract, salt, and pecans. Mix well, and pour into pie shell and bake 55 to 60 minutes @ 350 degrees. Serves 6-8 Top with whipped cream! Yum! Bon Appetit!

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It was a beautiful Spring evening at the kick-off to the Downtown Alive Spring concert series,on Friday night! G.G. Shin, Steve Adams and their smoking hot band, Smoke, with special guest, Charlene Howard were reving it up! "Swamp Pop" kings, and in their own right, this fabulous band was getting down, cher and rockin the crowd! Swamp Pop is a Cajun style of music that was very popular in the 60's and is still very popular, today.

Swamp Pop music takes you back in time to a much simpler time. Especially the slow songs!

I took this video clip, but the audio turned out horrible, (not sure why)! So please
TURN YOUR VOLUME DOWN or OFF, if you want to watch it! The crowd was jammin', and doing a fast jitterbug! Let the good times roll, cher!

Wishing all of you a beautiful Spring week! Have a bon ton, cher!