Bananas Foster Crunch Cake + More Bayou Boogie

Here's another fabulous, Cajun delight that is guaranteed to please and is out of this world, cher! Based on one of New Orleans's favorite desserts, it's a perfect cake for any occasion and will have your guests begging for the recipe. I am baking this one for my Dad because it is one of his faves. So rich and moist, with just the right amount of crunch. Ca cest bon! Bon appetit!


Bananas Foster Crunch Cake

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 1/2 cups mashed bananas
1/4 cup light rum
1/3 cup milk or buttermilk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1 1/2 tsp.'s baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butterscotch chips

Topping

1/2 cup flour
1/2 cup pecans, chopped
1/3 cup melted butter

In large bowl, beat butter with electric mixer, until smooth. Add sugar, and beat well. Add eggs, one at a time, beating well, after each. Add milk and mix well. Stir in mashed bananas, rum, vanilla. In small bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Add to butter mixture, a little at a time, and mix well. Stir in the butterscotch chips. Pour into a greased and floured bundt pan and set aside.

In small bowl, combine 1/2 cup flour, pecans, brown sugar, and melted butter. Sprinkle over batter and cover with foil. Bake in a preheated 350 degree oven, for 20 minutes. Remove foil and bake for 20 more minutes, or until toothpick comes out clean. Cool and transfer to a cake plate. Enjoy!

And if you want to add a little more decadence, you can top it off with my rum sauce!

Rum Sauce

3/4 cup light brown sugar
4 tbs.'s butter
1 small can evaporated milk
2 tbs.'s dark rum or
2 tsp's rum extract

Melt butter in saucepan, and then add brown sugar, and milk. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat stir in rum, or rum extract. Sinfully good!

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I've had a few more requests for some Bayou Boogie, so for your entertainment, here is a little clip of Lil Anne and Cayenne, getting down! I love to do my morning workout to this tune! Guaranteed to shed some calories! Grab a cold one and crank it up, , and let the good times roll, cher! Hope ya'll are all having a fun weekend! Merci beaucoup for stopping by!

Lil' Anne and Hot Cayenne

Cool Summer Drinks + A Bon Temp !

It's been hotter than hot in Cajun country, and what better way to cool off than with a nice, yummy, frozen drink. After a long, hot day and a dip in the pool, I whipped up a batch of these heavenly, Pina Coladas. So easy to make and so refreshing and relaxing, too! What could be better! Cheers!

Frozen Pina Coladas

1 1/2 oz. light rum
2 oz. cream of coconut
4 oz. pineapple juice
1 cup fresh frozen pineapple chunks
1 cup crushed ice

Place all ingredients in blender and blend until smooth and creamy! Serve in your favorite cocktail glass and garnish with a pineapple wedge. Warning: These can be addicting!



And for those of you who may want to refresh with a non-alcoholic, nutritious, drink, I am including my recipe for a Strawberry-Banana Smoothie. I've been making these since my kids were little and they are a great way to start the day! Sometimes I add a little protein powder or ground flax seeds, for an extra boost. This is my fave, but you can get creative and use whatever fruits that you have on hand. Enjoy!

 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 sugar substitute, optional

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!

 
A Bon Temp!

It was another great weekend in Cajun country and my guests wanted to sample some of the best Cajun cuisine that Lafayette has to offer. We made the rounds at some of my favorite haunts and totally over-indulged in some sinfully delicious selections. Oh cest bon, cher!

But, first, when they arrived, I had a big pot of Crawfish Etouffee waiting for them.

Next, it was lunch at Julien's Poboys for some nitty-gritty Cajun favorites.

Fried Shrimp En Brochette (my favorite)

And Hot Sausage Poboy! Out of this world!

Then it was time to lighten up a bit and we headed over to Jefferson Orleans Restaurant for a nice big salad, topped with Grilled Jalapeno Encrusted Tuna Steak. "To die for", cher!



Then, on Sunday, we took a ride to the levee in Henderson, and stopped, on the way, at Landry's Restaurant, for some Oyster and Shrimp Poboy's. You might say that we were on a tear!

This shrimp poboy was divine! Cest bon, cher!

Next stop was Turtle's Bar, at Basin Landing, for a cold drink, before heading over to the dance, at Whiskey River Landing. Our usual routine, on the levee! We so needed to dance off all of these calories!

When we arrived at the dance, we could hear the spicy sounds of Jamie Bergeron and the Kickin' Cajuns from the porch. Oh the life of a Cajun, is oh, so fun! To be continued......

Merci for stopping by, cher amis! Hope ya'll have a wonderful week!

Chicken-Spinach Pasta Bake + The Same Ol' 2 Step

Here's a wonderful, family favorite that will surely become one of yours. Tender chicken and spinach in a spicy, creamy, cheese sauce, blended with Penne pasta , will have you going back for more. It's a great way to use leftover chicken and freezes well, too. Also, excellent with crawfish. Serve with a big tossed salad and garlic bread, for a delectable week night meal. Le bon manger!

 

Chicken-Spinach Pasta Bake

8 0z. favorite cooked pasta (I used Penne)
2 tbs.'s olive oil, divided
1/2 cup each onions, bell peppers, and celery, chopped fine
1 10 0z. pkg. frozen chopped spinach, thawed and drained
2 cups cooked, chicken breasts, cubed
1 can cream of chicken/mushroom soup
1 soup can milk
1 tsp. lemon pepper
1 tsp. Cajun seasoning
1/4 cup fresh parsley, chopped
1 cup shredded cheese (I used triple cheddar)
Few shakes Tabasco

Prepare pasta, according to package directions. Rinse and drain, and place in large bowl. Drizzle with 1 tbs. olive oil, and sprinkle with lemon pepper. Mix well and set aside. In small saucepan, heat the soup and milk and bring just to a boil. Stir in Tabasco and remove from heat.

In medium skillet, saute the trinity, (onions, bell peppers, and celery), and parsley, in the other tbs. olive oil for 10 minutes and remove from heat. Combine the soup mixture, cooked chicken, Cajun seasoning, and trinity, with the pasta and mix well. Fold in the cheese. Turn into a large buttered casserole dish and bake @ 350 degrees for 30 minutes or until bubbly. Oh cest bon, cher!
Bon Apppetit!

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I'm expecting guests for the weekend, and after hearing me talk about Cafe Des Amis, in Breaux Bridge, Louisiana, they want to go and check it out. It will be our first stop on Saturday morning, for an authentic Cajun breakfast, and some Zydeco dancing, to the spicy sounds of "The Same Ol' 2 Step". The music starts at 8:30 am and goes until 11:30 am! It's a bit early for me, but after a few Cajun bloody mary's, you get into the groove. Here's a little clip of this hotter than jalapenos, Zydeco band, rockin' the early morning crowd. Grab yourself a cold one and crank it up for this one!

Hope ya'll have a fabulous, fun weekend! Lassiez les bon temps rouler, cher!
Merci beaucoup for coming by!

Same Ol' 2 Step

Spicy Cajun Margarita Shrimp + More Cajun Fun!

Here's another Cajun favorite, that is quick and easy and is out of this world, cher! I am happy to say that shrimp are, once again plentiful, here in Cajun country, so you might say that I've been making up for lost time. I have had shrimp, every day, for the past five days, and this is one of my absolute faves! Oh cest bon, cher! Bon Appetit!

 
Spicy Cajun Margarita Shrimp

2 lbs.  large shrimp, peeled and deveined, with tails left on
1/4 cup tequila
2 tbs.'s olive oil
1/4 cup fresh lime juice
2 cloves garlic, minced
1 tsp. dried thyme
1 tbs. Worcestershire sauce
1/2 tsp. cayenne pepper
1/2 tsp. black pepper

1 tsp. salt

1/4 cup fresh parsley, chopped

Place all ingredients, except shrimp, in a large zip lock bag. Shake to combine. Add shrimp and shake again. Refrigerate and allow to marinate for 1 hour. Drain marinade and place the shrimp in a large grill skillet and cook on a medium hot grill for 3 minutes on each side. Serve in a big salad or with steamed or grilled veggies, and a big frozen Margarita for a perfect summer meal! Cheers, cher!

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3rd Annual "Best Fest"

What do you get when you take the "Best Bakery" in Lafayette and team it up with the "Best Law Firm"? "Best Fest", with a free hamburger, along with free entertainment! Every year The Times of Acadiana, a local entertainment newspaper, conducts a poll of the "BEST OF" everything and residents cast their ballets. The Glenn Armentor Law Firm was voted #1 for the third year in a row. And Southside Bakery, which is also a restaurant, was not only voted the #1 bakery, but has won, hands down, for "Best Hamburgers" for 3 years in a row. To show his appreciation for this prestigeous honor, Mr. Armentor generously offered to pick up the tab for these #1 hamburgers to the first 2500 people to arrive at the #1 bakery. Only in Lafayette!

Thousands turned out and stood in the sweltering 95 degree heat for a chance for a free hamburger. The line was all the way around the building, with more arriving every minute!

 
There was a nice big tent set up, with free bottled water and huge fans. Wish that we could have these at our big festivals. Dozens of prizes were given away and there was live entertainment.

 
Jamie Bergeron and the Kickin' Cajuns were rockin' the crowd, who were also voted "Best Band" in Acadiana. Here's a little clip I took of them, boogie-ing down at the Best Fest!

Hope you're all having a wonderful summer weekend! Merci beaucoup for coming by!

Jamie Bergeron and the Kickin' Cajuns

Slow Cooker Red Beans & Rice + Bayou Boogie

When an old friend called and said that she and her family would be coming into Lafayette today, to do a little shopping and would like to stop by, I was absolutely thrilled. The only problem was that I had to work and would not have time to prepare dinner for them. So, after checking my pantry and fridge, I decided to cook an oldie but goodie, Red Beans and Rice, in my trusty slow cooker. What could be easier than assembling the ingredients that could simmer all day while I was away and be ready when they arrived around 5:30 pm. So easy and delicious, cher! Enjoy!

Slow Cooker Red Beans and Rice

1 lb. package red kidney beans
6 cups water
2 links smoked sausage, sliced and cut in half
1 cup, cubed ham + add leftover ham bone for extra flavor
1 cup, each, chopped onion and bell pepper
2 stalks celery, sliced thin
2 tsp.'s minced garlic
1 tsp. dried thyme
1 tbs. or more Cajun seasoning
salt to taste
2 bay leaves
1 tbs. Worcestershire sauce

Few good shakes Tabasco sauce
1/2 cup green onions, thinly sliced
3 cups hot cooked rice

Combine the first 12 ingredients in electric slow cooker. Cook for 5 hours on high or for 8 hours on low. Discard bay leaves and mash some of the beans and add green onions and Tabasco, and cook for 15 more minutes. Add a little water, if necessary. Serve over hot cooked rice with a big tossed salad and French bread. Serves 6. Cest bon, cher!

Note: The sausage and ham can be omitted for a vegetarian delight.

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Bayou Boogie

Here's a clip of one of my favorite artists, Marcia Ball, playing one of my favorite songs, "Got My Red Beans Cookin", at this year's Jazz Fest in New Orleans. Hope ya'll are having a wonderful, fun, week! Merci beaucoup for stopping by! Let the good times roll, cher!

Marcia Ball

Nanny's Blueberry Cornmeal Muffins + An Award

Here's one of my favorite muffin recipes, handed down to me, by my dear godmother. She was well known for her delectable baked goods and also made these fabulous muffins with blackberries. I have many memories of going blackberry picking with her, as well. Both cest bon, cher, and perfect with a hot cup of my favorite "Community" brand coffee or tea! Enjoy!

Blueberry Cornmeal Muffins

1/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg, slightly beaten
1 cup all purpose flour
1/2 cup cornmeal
2 tsp.'s baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
3/4 cup buttermilk
1 cup fresh blueberries or blackberries

In large bowl, cream the butter and sugars. Add egg and mix well. In small bowl, combine the dry ingredients. Add to the butter mixture, alternately with the buttermilk, until just mixed. Fold in blueberries.


Fill greased or paper lined muffin cups , 2/3 full and bake in a preheated 350 degree oven, for 18 to 20 minutes, or until golden. Bon appetit!

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Some time ago, I was presented with the "Life is Good Award", by my dear friend, Eddie Bluelights. Merci beaucoup, cher, for this special award! He is the author of the very entertaining blogs, Clouds and Silvery Linings, and Plato's Procrastinations, each representing a side of his dual personality! He is also the host of the popular "Sunday Roast", where he is merciless in roasting his fellow bloggers, while at the same time, honoring them. Please do visit him, when you get a chance.
In order to accept this award, I must answer the 10 questions below and pass the award to six fellow bloggers.

1. If you blog anonymously, are you happy doing it that way; if you are not anonymous do you wish you had started out anonymously so you could be anonymous now? 
I chose to use my first name only, because you never know who is lurking out there, and it's worked out very well.

2. Describe one incident that shows your inner stubborn side.
It would have to be the time that I refused to obey my seventh grade teacher and got suspended from school, because of it.

3. What do you see when you really look at yourself in the face in the mirror?
Big green eyes and usually a smile. :)

 4. What is your favorite summer cold drink?
A frozen Pina Colada.

 5. When you take time for yourself, what do you do?
Go dancing!

 6. Is there something you still want to accomplish in your life? What is it?
Yes, I want to publish my Cajun cookbook that I've been working on for years! 

7. When you attended school, were you the class clown, the class overachiever, the class shy person, or always ditching school? Describe who you were if not one of these.
I was the "Ann Landers" of the class. Everyone came to me for advice on everything from their love life to their homework.

8. If you close your eyes and want to visualize a very poignant moment in your life, what do you see?
When my daughter walked down the aisle on her wedding day.

 9. Is it easy for you to share your true self in your blog or are you more comfortable writing posts about other people or events?
It all depends on my mood, and the subject of the post. 

10. If you had the choice to sit and read or talk on the phone, which would you do and why?
I'm not a phone person and I love to read, so it would have to be "read".

WHEW! Gee Eddie, this must be what it feels like to get tortured, I mean, roasted! lol
I know, it's been almost a year, since you invited me, but someday, I promise, I will!

And without further adieu, I'd like to pass this lovely award to six fellow bloggers who truly do make life good! Congrats to all! Cheers!

Angie @ Gumbo Writer

Dee @ Homesick Cajun

Drick @ Drick's Rambling Cafe'

Katherine @ Smoky Mountain Cafe'

Linda @ Blue Star Gallery

Nanny @ The Good Life


Please pay them a visit, and tell them I sent you. You'll be glad that you did!
Merci beaucoup for stopping by!

Parmesan Shrimp w/ Spinach & Artichokes Over Angel Hair Pasta

Here's another fabulous recipe that has made it onto "my favorites list". Truly divine, cher, and guaranteed to please your family and your guests. Start with succulent Gulf shrimp and add spinach, artichokes, and tomatoes, all in a rich lemon, buttery, garlic sauce, and serve over angel hair pasta, and top with freshly grated Parmesan cheese. Oh cest bon! Bon Appetit!


Parmesan Shrimp w/ Spinach and Artichokes Over Angel Hair Pasta

1 lb. large shrimp, peeled and deveined
1 tbs. Cajun seasoning
2 eggs, beaten, plus a little milk
1 cup flour, to dust
2 tbs.'s olive oil

2 tbs.'s butter
1 tsp. Cajun seasoning
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 medium tomato, chopped
1 8 oz. jar artichoke hearts, drained
1/3 cup dry white wine
Juice of 1/2 lemon
1/4 cup fresh parsley, chopped

3/4 cup freshly grated Parmesan cheese
1 lb. package angel hair pasta, cooked and drained
 

In large bowl, season shrimp with Cajun seasoning. Place flour and eggs in two separate, shallow dishes. Dredge seasoned shrimp in flour, and then in egg mixture, and then back in flour. Place olive oil in a large nonstick skillet, on medium heat, and pan fry shrimp, for 3 minutes on each side, or until golden. Remove from skillet , set aside, and keep warm..

Add butter to skillet, then add garlic, diced tomatoes, spinach, artichokes, and parsley. Sprinkle with Cajun seasoning. Saute for 5 minutes and add white wine and lemon juice. Lower heat and simmer for 10 minutes. Mix veggie mixture with pasta, fold in shrimp, and top with Parmesan cheese. Serve with French bread and maybe a glass of wine! Cheers, cher! Sinfully good!

Have a wonderful week-end, ya'll! Merci beaucoup for stopping by!

Croissant French Toast w/ Strawberry Syrup + A Cajun Waltz

Since I have guests for the weekend, I wanted to make something special for breakfast this morning. With fresh Louisiana strawberries in abundance, right now, I decided to make this heavenly recipe , that I have adapted from "Southern Living, "40 Years of Our Best Recipes, 2007". Definitely one of my favorites! Oh cest bon, cher! Enjoy!

   
Croissant French Toast w/Strawberry Syrup

4 large day old croissants
2 large eggs
3/4 cup half and half, or milk
1 tsp. vanilla extract
1 tsp. cinnamon

2 tbs.'s powdered sugar

Slice croissants in half, lengthwise. In shallow pan, whisk together half and half, or milk, eggs, cinnamon, and vanilla. Dip croissant halves into mixture, coating well. Melt 1 tbs. butter in a large nonstick skillet, over medium heat. Add 4 croissant halves and cook for 2 minutes on each side or until golden brown. Repeat with the remaining butter and croissant halves. Sprinkle with powdered sugar and top with Fresh Strawberry Syrup. (recipe below) and perhaps a bit of whipped cream.

 Fresh Strawberry Syrup

1 pound fresh strawberries, sliced
3/4 cup sugar
2 tbs.'s light corn syrup
1/4 cup orange juice

 


Combine all ingredients in saucepan. Stir and let stand until sugar dissolves. Bring to a boil, then cook over low heat, for 5 minutes, stirring occasionally. Serve over French toast. Divine!



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I've received a request for a Cajun Waltz and here is a little clip that I took of the High Performance Band, swaying the crowd at Festival International de Louisiane, in April. Hope that ya'll are having a fabulous, fun filled, summer weekend! Merci beaucoup for stopping by!

High Performance Band

 

Vanilla Bread Pudding w/ Praline-Rum Sauce + "When the Coast is Clear"

Here's a sinfully delicious Cajun treat that is just out of this world! I got the recipe from one of my dear cousins, at a recent family gathering. So easy and a simply perfect ending to a light summer meal or even for breakfast, with your morning latte. One bite and you'll think you're in heaven, cher! This delicious bread pudding is so good that I could eat the whole pan! Cest bon, cher! Bon Appetit!



Vanilla Bread Pudding w/ Praline-Rum Sauce

12 slices of bread, torn into pieces
(I used honey wheat)
1/2 cup sugar
1 tsp. cinnamon
1/2 cup golden raisins (optional)
2 eggs
2 cups milk
1 pkg. French vanilla instant pudding mix

Place bread pieces in a 2 1/2 quart buttered casserole dish. In large bowl , mix sugar, cinnamon, eggs, milk, and pudding mix, with wire whisk, until well blended. Pour over bread pieces and blend until evenly coated. Place casserole dish in a larger baking pan, filled with one inch of water. Bake in a 350 degree oven, for 40 to 45 minutes, or until golden brown.

Praline-Rum Sauce

3/4 cup light brown sugar
4 tbs.'s butter
1 small can evaporated milk
1/2 cup chopped pecans
2 tbs.'s dark rum or
2 tsp's rum extract

Melt butter in saucepan, and then add brown sugar, milk, and pecans. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat stir in rum, or rum extract. Serve warm over bread pudding. Enjoy!

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As BP tries one more time to cap the oil leak with the Top Hat 10, an enormous crowd gathered on the beach in Gulf Shores, Alabama on Sunday, July 11, for a Jimmy Buffet benefit concert. Here he is, with The Coral Reefer Band, playing the song, "When the Coast is Clear". Enjoy!

Fourth of July Favorites + Bayou Boogie !

With just a few days left to finalize my menu for the Fourth, I am doing some last minute shopping, and trying to decide on the desserts that I will be serving, for our family cookout. These are some of the favorites that my family has requested. All cest bon ! Hope ya'll have a fabulous, fun, holiday weekend! Merci beaucoup for coming by! Let the good times roll, cher!

Happy 4th!

(click on title for recipe)

Who Dat BBQ Chicken

Spicy Saints Burgers

Crab Stuffed Mushrooms

Grilled Chicken Caesar Salad

Marguerite's Hot & Spicy Jambalaya

Deviled Egg Potato Salad

Grilled Veggie Kabobs w/ Sugarcane Viniagrette

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Bayou Boogie

Here's a little clip of one of my favorite bands, Nathan & the Zydeco Cha Chas, rockin' the crowd at the Crawfish Festival. The man knows HOW to play an accordion! Crank it up for this one, cher! Dancing to this one is guaranteed to burn off those calories! Enjoy!