Sinful Chocolate Delights + A Cajun Slow Song

Here's a divinely delicious bread pudding that I love to make on Valentine's Day and wanted to share with ya'll. Delectable chocolate, topped with a sinful, chocolate bourbon sauce and maybe a little whipped cream. Just heavenly, cher, and guaranteed to please. And what could be better to accompany this luscious treat than a  Chocolate-Cherry Martini! Cheers and Happy Valentine's Day!

Chocolate Bread Pudding w/ Chocolate Bourbon Sauce

1 loaf French bread, torn into pieces
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
4 large eggs
1 cup hot water
2 tbs.'s butter
1/2 cup chopped pecans

Place bread pieces in a large bowl. In heavy saucepan over low heat,  add the chocolate chips and stir until melted.

Whisk together the milk, eggs, water, pecans, and melted chocolate chips. Pour over bread and mix well.

Let stand for 2 minutes and spoon bread into a buttered 13x9 inch baking dish. Bake in a preheated 350 degree oven for 40 to 50 minutes. Serve with Chocolate Bourbon Glaze. (recipe below) Enjoy!

  Chocolate Bourbon Glaze

1/2 cup whipping cream
1 cup chocolate chips
1 tbs. bourbon

In small saucepan, bring the whipping cream to a boil over medium high heat. Remove from heat and stir in chocolate chips and bourbon and stir until melted.

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 Chocolate- Cherry Martini

1 cup ice cubes
1/2 ounce cherry brandy
1 ounce creme de cocoa
1 ounce vodka
1 ounce chocolate liquor
1 tbs. chocolate syrup
4 ounces half and half
1/2 tsp. maraschino cherry juice
maraschino cherries

Pour chocolate syrup into bottom of a cocktail glass. Place ice cubes in a shaker and add all ingredients, except cherries, and shake until blended. Strain and pour into a cocktail glass, stir once, and garnish with cherries. Cest bon, cher! Cheers!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Creative Bloggers Party and Hop @ Homemaker on a Dime

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 A Cajun Slow Song

People often ask me if Cajuns ever dance slow, so here's a little song played by Joel Sonnier and the Jambalaya Cajun Band that is about as slow as it gets in Cajun country. Dedicated to my one and only love, this one's for you, cher!



Merci beaucoup for stopping by, ya'll!

Cajun Mardi Gras "Must Haves"

Here are a few of my favorite recipes that I love to serve during the Mardi Gras season and more importantly, love to eat. I'm including a few grilling recipes because with the glorious Spring weather that we're having, you can bet we'll be grilling up a storm. They are all out of this world, cher and I hope that you give them a try. Bon appetit!

Crawfish Monica

1 lb. corkscrew pasta
1 lb. peeled crawfish tails
2 tbs.'s olive oil
6 tbs.'s butter
1/2 cup onions, chopped
2 tbs.'s minced garlic
1 tbs. Cajun or Creole seasoning
1/2 tsp. salt
1/4 cup white good white wine
2 cups half and half
1 tbs. lemon juice
1/2 cup green onions, including tops, sliced thin
1/4 cup fresh parsley, chopped
1 cup Parmesan cheese, grated

Cook the pasta according to package directions, drain and rinse and place in large bowl. Drizzle with olive oil and set aside.

In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Cajun seasoning and salt, and cook and stir for 1 minute.

Add the white wine and cook over high heat until nearly all evaporated. Add the half and half and lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook for 10 minutes. Add the green onions and parsley and cook for 5 more minutes.

Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 3 minutes. Remove from the heat and add 1/2 cup of the cheese.

Place in a serving bowl and top with the remaining 1/2 cup of cheese. Fab!

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And here a a few more. Enjoy!

CLICK ON TITLE TO VIEW RECIPE

Spicy Cajun Burgers

Spicy Beer Boiled Shrimp

N'awlins Muffalettas

Crab and Shrimp Jambalaya

Spicy Bayou Crab Cakes

 

Chicken and Andouille Gumbo

Grilled Stuffed Jalapenos

Slow Cooker Red Beans and Rice

Mardi Gras King Cake 

Lemon Pie Cupcakes

HAPPY MARDI GRAS!!!

Cajun Super Bowl Party Buffet

It's almost time for Super Bowl Sunday and I've been tweaking my party buffet menu and making sure that my guests won't leave hungry. This is what I have so far and I'm sure that I'll be adding more as I go along. These are all scrumptious and are perfect for watching the big game. Guaranteed to please your family and guests, cher! Bon appetit!

Cajun Seven Layer Taco Dip

1 package taco seasoning
1 (16 oz) can refried beans
1 (8 oz) package cream cheese, softened
1 (16 oz) container sour cream
1 (16 oz) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1/2 cup pickled jalapeno slices
1 (6 oz) can sliced black olives, drained
2 cups shredded Cheddar cheese 


In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa and cheese. Place a layer of tomato, green bell pepper, green onions, jalapenos, and black olives over the salsa and cheese layer. Serve with tortilla chips.

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Spicy Crawfish Beignets w/ Remoulade Sauce

1 lb crawfish tails

1/4 cup each, celery,

red bell pepper,

green bell pepper, and

onion, diced

1 bunch green onion, sliced thin
4 cups all purpose flour
3 tbs.'s baking powder
2 (12oz) bottles of your favorite beer
3 eggs, beaten
4 tbs.'s dry crab boil
2 strips bacon, chopped

Combine all dry ingredients and mix well. Wisk in beer then eggs till slightly lumpy. Fold in vegetables, bacon, and crawfish.

Allow to sit for a few minutes. In deep fryer, drop small spoonfuls in to 350 degree frying oil. Cook for about 3 to 4 minutes making sure to turn occasionally. Remove and let drain on paper towels. Serve with Spicy Remoulade Sauce. Click here for the recipe.

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 And a few more. Click on title to view recipe.


Bayou Buffalo Wings w/ Smoky Blue Cheese Dip

Muffaletta Dip w/Toasted Baguettes

 Mardi Gras Jambalaya

Slow Cooker Creole Chili

Jalapeno-Bacon Cornbread Muffins

Easy Mini King Cakes

Kahlua Fudge Cupcakes

ENJOY!
Wishing you all a fun and fantastic Super Bowl weekend! Merci beaucoup for stopping by!

  

Cajun Chicken Alfredo + Bayou Blues

Here's a wonderful family favorite that will surely become one of yours. Tender chicken in a spicy, creamy cheese sauce, blended with pasta , will have you going back for more. Also, fabulous with crawfish or shrimp. Serve with a big tossed salad and hot French bread, for a delectable week night meal. Cest bon, cher!

Cajun Chicken Alfredo


1 lb. boneless, skinless chicken breast
1 tbs. or more, Cajun seasoning
Few shakes of Tabasco
2 tbs.'s olive oil, divided
1 small onion, chopped
1 small red bell pepper, coarsely chopped
2 tsp.'s minced garlic
1 (1/2) cups heavy cream or half and half
1 stick butter
4 ounces grated Parmesan cheese
4 ounces grated Romano cheese
1/2 cup fresh parsley, chopped
1 (12 ounce) pkg. favorite pasta

Prepare pasta according to package directions and rinse and drain and place in a large bowl.

Season chicken with Cajun seasoning and heat 1 tbs. of  olive oil on medium heat in a large skillet.  Add chicken and cook for 5 to 7 minutes. Turn chicken and cook for 5 more minutes or until no longer pink inside. Remove chicken from skillet and set aside to rest.

 Return skillet to stove top and add other tbs. olive oil. On medium heat, saute the onions, for about 5 minutes. Add the bell peppers and garlic and continue to saute and stir for 5 more minutes. Meanwhile, cut the chicken into bite size pieces and set aside.

Add the heavy cream, and butter and cook on low heat until butter is melted, stirring constantly. Add the cheeses and the parsley to the cream mixture and stir until melted and well combined. Stir in a few shakes of Tabasco.

Add the pasta to the cream and cheese mixture and mix well. Add the cooked chicken and stir well to coat. Sinfully delicious! Bon appetit!

I'll be sharing this at ~
Full Plate Thursday @ Miz Helen's Country Cottage

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Lagniappe

It's almost time for Superbowl Sunday and I'll be posting some great Cajun appetizers soon. Meanwhile click here for a few of my Superbowl party faves.

And Mardi Gras parties are in full swing in Cajun country. Click here for a few of my decadent Mardi Gras desserts.

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Bayou Blues

Here's a little clip of Lil' Buck Sinegal's birthday bash at the Blue Moon Saloon last week. The man's been playing the blues for over 50 years and the crowd was lovin' this song. Crank it up for this one cher and let the bon temps roll!



I'd like to extend a warm welcome to all of my new followers. Please leave me a comment so that I can follow you back. Merci beaucoup for stopping by! Hope that ya'll are all having a wonderful week.

Stuffed Filet Mignon w/ Sherry-Mushroom Sauce + A Cajun Waltz

Here is a scrumptious dish that will please your family and guests. Perfect for company or for a fast and easy weeknight meal. When I tell you that it's out of this world, then you know that I mean it, cher! Bon appetit!

2 (8 ounce) beef tenderloin steaks
Salt and pepper to taste
2 tbs.'s olive oil

4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1 tsp. minced garlic
2 tbs.'s fresh parsley



Season steaks with salt and pepper. In small bowl, combine cream cheese, cheese, garlic, and parsley. Cut a pocket into the side of each steak and spoon cheese mixture evenly into steak pockets. Heat olive oil in large skillet, over medium heat. Cook steaks for 2 to 3 minutes on each side. Remove steaks and place on a baking sheet lined with parchment paper. Reserve drippings. Bake in a preheated 350 degree oven for 15 minutes or until desired degree of doneness.  Let steaks rest and make sauce.

Sauce

2 tbs.'s butter, divided
1 cup baby portobella mushrooms, sliced
2 tbs.'s green onions, chopped
1 tsp. minced garlic
1/2 to 1 tsp. Cajun seasoning
1/2 cup beef stock or broth
1/4 cup dry sherry
2 tsp.'s cornstarch
2  teaspoons water

Add 1 tbs. butter to drippings in skillet. Add mushrooms, green onions, and garlic and saute for 3 minutes. Stir in broth and sherry. Combine cornstarch and water in small bowl and stir until smooth. Add cornstarch mixture to skillet and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat and add other tbs. butter and stir until melted. Spoon over steaks Divine!

Serve with my Cajun Style French Bread and a nice glass of wine.

I'll be sharing this recipe at ~
Strut Your Stuff Saturday @ Six Sister's Stuff
See Ya in the Gumbo @ Ms. EnPlace

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 A Cajun Waltz

Here's another little clip that I took of the crowd enjoying a Cajun waltz at Festival Acadiens. Wayne Toups and Zydecajun were swaying the crowd. Crank it up for this one, cher and have a great weekend! Merci beaucoup for stopping by!

Cajun New Year's Delights + New Year's Boogie

Here's a favorite Cajun drink that is perfect for ringing in the New Year if champagne isn't your thing. It has a bit of a bite to it, but is oh so good! Enjoy! Cheers!

Cajun Dirty Martini

1 ounce Absolute peppar vodka

2 ounces vodka, cold
1 dash dry vermouth
2 large jalapeno-stuffed green olives
1 Trappey's white Tabasco chili pepper
1 dash olive juice (to taste)
crushed ice

Mix vodkas, vermouth, and olive juice with ice into cocktail shaker and blend for 15 seconds. Strain into a chilled cocktail glass. Garnish with jalapeno stuffed olive.

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And here are a few of my favorite New Years Eve delights that I wanted to share with ya'll. I will be having guests over for a little "before the dance" New Year's Eve party,  that we're all going to. Worth every calorie, cher, so go ahead and indulge and enjoy! Cheers!

 Mini Muffalettas

24 count, mini Muffaletta rolls or dinner rolls

1 jar Italian olive salad

1 lb. smoked ham, sliced thin

1/2 lb. provolone cheese slices, sliced thin

1/2 lb. hard salami, sliced thin

Creole or Dijon mustard

1 small onion, sliced thin

Slice rolls in half and place, inside up, on large cookie sheet. Spread the top half of rolls with Creole mustard and bottom half with olive salad. Layer salami, cheese, double layer of ham,  and onion, on top of olive salad. Top with roll. Serve cold or cover with a tent of foil and place in a 300 degree oven for 10 minutes or until cheese melts. So easy!  Enjoy!

Click on Titles to View Recipes

Spicy Seafood Jambalaya

Crab Stuffed Jalapenos

Crawfish Spinach Bread Bowl w/ Mini Toasts

Bourbon Brownies w/Praline Icing

 Bananas Foster Bread Pudding w/ Caramel Rum Sauce

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Cajun New Year's Eve Boogie

Wishing all of you a very happy, healthy, and prosperous 2013! Merci beaucoup for passing by!

HAPPY NEW YEAR!

Cajun Christmas Faves + Bayou Boogie

With just a few days to go before Christmas, I am making my list and checking it twice to make sure that I have everything that I need for our Christmas feast. Here are a few of my Christmas faves that I will be preparing for my family and friends. All are out of this world and this divine Kahlua Pecan Pie is so easy and is sinfully good! Bon Appetit!




Kahlua Pecan Pie

1/4 cup butter

3/4 cup sugar

1 tsp. vanilla

2 tbs. flour

3 large eggs

1/2 cup Kahlua

1/2 cup dark corn syrup

3/4 cup evaporated milk

1 cup pecan halves or pieces

1 (9-inch) deep-dish pie crust, unbaked

In large bowl, cream together the butter, sugar, vanilla, and flour. Beat in the eggs, one at a time. Stir in the Kahlua, corn syrup, evaporated milk and pecans. Mix well and pour into the unbaked pie shell. Bake in a preheated 400 degree oven for 10 minutes. Reduce to 325 degrees and bake for 40 minutes. Fab!

 Click on recipe title to view recipes

Cajun Baked Ham w/ Sugarcane-Bourbon Glaze

Spicy Crawfish Jambalaya

 Cajun Cornbread Dressing

Brandied Sweet Potatoes

Loaded Baked Potato Casserole

Caramelized Onion-Mushroom Stuffing

Cajun Corn Casserole

Spinach Madeleine

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Bayou Boogie

Here's another little clip of my favorite band, Wayne Toups and Zydecajun, rockin' the crowd at this year's Festival Acadiens. Crank it up for this one and let the good times roll, cher!



Wishing all of you a blessed and very Merry Christmas! 
Merci beaucoup for stopping by!