With recent house guests visiting form Florida, I wanted to prepare a special meal and decided to have a brunch gathering with guests bringing a summer salad or dessert. Here are a few of my favorite brunch faves that I served and they are all out of this world! Guaranteed to please, cher! Links to recipes below.
Here's a little clip that I took of one of my "all time" favorite bands, playing one of my "all time" favorite songs. The Red Beans and Rice Band Revue was rockin' the crowd at Festival Acadiens. Grab a cold drink and crank it up for this one, cher!
Almost time for one of my favorite holidays and I've been tweaking my menu and planning our annual Fourth of July cookout. It's supposed to be hot and humid, so this will definitely be a poolside bash. And this is what I have on the menu, so far, and who knows what else I'll be adding! Plus, we'll be boiling some fabulous Spicy Cajun Boiled Crabs, since crab season is in full swing here in Cajun country. And when I tell you that it's all out of this world, then you know that I mean it, cher! Bon appetit!
Cajun Jalapeno Cheeseburgers
2 lbs. lean ground beef
1 tbs. Tabasco sauce
1 tbs. liquid smoke 2 tbs.'s minced garlic 1 tbs. prepared horseradish 1 bunch green onions, including tops, chopped 1 tbs. Worcestershire sauce 2 tsp.'s salt 2 jalapenos, sliced 8 slices cheddar cheese Melted butter Hamburger buns Place beef in large bowl and add all
other burger ingredients, except jalapenos and cheese. Mix gently and
form into 8 (1/4 lb.each) patties. Place one pattie on a plate and layer
with jalapenos and cheese slice. Top with another pattie and seal
edges together. Grill directly on a medium hot grill for about 10 to 15
minutes on each side. Brush buns with melted butter and grill on
indirect heat until toasted, while burgers are cooking. Garnish with
your favorite hamburger fixins. FAB! Makes 4 (1/2) pound burgers.
1 (1/2) cups sugar
4 cups water
2 cups fresh strawberries, hulled, washed, and cut in half
1 cup lemon juice, 4 large lemons
Combine 1 cup sugar and 1 cup water in small saucepan and cook and stir on medium heat until dissolved. Set aside to cool.
Combine the remaining 3 cups water, 1/2 cup sugar, and the strawberries
in blender and blend until smooth. Transfer to a 2 quart pitcher and add
cooled sugar mixture and lemon juice. Stir well and add crushed ice.
Garnish with lemon slices and strawberries.
Frozen Pina Coladas (my favorite)
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.
Wishing ya'll a very happy and safe 4th of July weekend!!! Merci beaucoup for passing by, cher!
With the Memorial Day holiday just a day away, I've been going through all of my favorite cook-out recipes and taking family requests. And I just wanted to share a few of the scrumptious sides that I will be preparing for our annual Memorial Day cook out. Cest bon, cher! Bon appetit!
Creole Potato Salad
5 lbs. red potatoes, peeled and cut into 1 inch chunks
6 hard boiled eggs, chopped
1 small red onion, chopped fine
2 celery stalks, diced
1/4 cup green onions, sliced thin
1 large dill pickle, chopped fine
1 tsp. white vinegar
1 tsp. sugar
3/4 cup, more or less, light mayonnaise
1/4 cup Creole mustard
2 tbs.'s yellow mustard
1 tbs. Creole or Cajun seasoning
Salt to taste
Place the potatoes and the eggs in a large pot of water with 1 teaspoon
of salt. Water line should be 2 inches above potatoes. Bring to a boil
and cook for 15 minutes. Drain and allow to cool slightly. Meanwhile mix
the sugar, vinegar, mayonnaise, and mustard in a large bowl. Add the
potatoes and mix gently, while they are still warm. Add the chopped
eggs, dill pickle, onions, celery, Creole seasoning, and salt, and mix
gently until well combined. Chill for at least one hour before serving.
Garnish with fresh parsley and a sprinkling of more Creole seasoning
Here's another little clip that I took at this year's Festival International. Nathan and the Zydeco Cha Chas were moving the crowd and there was a whole lotta nitty-gritty dancin' going on.
Let the good times, roll, cher!
The weather has been perfect for grilling and I've been grilling up a storm. Here are a few of my family's grilled faves that are all out of this world and are so quick and easy to prepare. I will be posting some scrumptious sides to go along with these, so stay tuned. Bon appetit!
We are right in the middle of the Spring festival season in Cajun country and we've been having a blast! Going on this weekend in downtown Lafayette is the 30th Anniversary Festival International de Louisiane. For a complete schedule, click here.
And here's a little clip that I took at Bach Lunch at Parc Sans Souci in Lafayette. The Revelers were rockin' the crowd. Let the good times roll, cher! Merci beaucoup for passing by!
Tis the season for crawfish and there seems to be a bumper crop this year due to the mild winter we had. You might say that we're "on a tear" and are eating them every which way imaginable. Here's another family favorite that is just perfect for anytime you want a sinfully delicious meal. Allons manger, cher! Bon appetit!
Spicy Cajun Crawfish Casserole
1 onion, chopped
1/2 cup each, red and green bell pepper, chopped
2 stalks celery, sliced thin
2 tsp.'s garlic, minced
1 or 2 jalapeno peppers, seeded and chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup green onions, sliced thin
1/2 stick butter
1 can cream of mushroom soup
1 soup can half n' half
1 (1/2) lbs. peeled crawfish tails
1 tsp. or more Cajun seasoning
Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese, divided
1/2 cup seasoned breadcrumbs
Melt butter on medium heat, in large, heavy skillet. Saute' the first 5
ingredients in the butter , until soft. (about 10 minutes)
Add crawfish,
seasoning, parsley, and green onions, and continue cooking for 10
minutes. Add soup, half n' half, and Tabasco, and mix well.
Fold in the
rice and half of the cheese, mixing gently, but well. Transfer to a greased 13 x 9 inch baking
dish and top with breadcrumbs and remaining cheese. Bake at 350 degrees, for 30 to 35 minutes.
Serve with a big tossed salad and a good loaf of crusty, French bread. Scrumptious!
^^^^^^^ Time for Downtown Alive
It's that time again to spring forward and for the Spring Downtown Alive concert series. Roddie Romero and the Hub City All Stars will be kicking off this year's season on Friday evening at Parc International in downtown Lafayette. Here's a little clip of this "hot as Tabasco" band rockin' the crowd at Festival Acadiens. For a complete schedule, click here.
Wishing ya'll a fun and fabulous weekend! Merci beaucoup for stopping by!
Here's another family fave that is perfect for a Sunday brunch or a scrumptious week night supper. It is a very versatile recipe and can be
adapted to suit your own taste. Sometimes I add a few links of Andouille
sausage for a greater variety of textures and flavors. Out of this world, cher, and so easy for those busy days! Enjoy!
Spicy Shrimp and Okra Jambalaya
1 lb. large shrimp, peeled and deveined 2 links of Andouille sausage, sliced and browned 1/2 stick of butter 2 cups fresh or frozen okra 1 small onion, finely chopped 1 bell pepper, finely chopped 2 stalks celery, finely chopped 2 tsp.'s minced garlic 1 can Rotel diced tomatoes and green chilies, drained 2 Tbs.'s Worcestershire sauce 1 (8 oz.) can tomato sauce 3 cups water 1 tsp. Cajun or Creole seasoning 2 cups raw rice On
medium heat, melt butter in large Dutch oven, and add onion, bell
pepper, celery, and garlic, and saute for 5 minutes. Add sausage, okra, and tomatoes, and stir
and cook for 5 more minutes. Add shrimp, and creole seasoning, and stir for 5 more minutes. Add tomato
sauce, Worcestershire sauce, and water, and bring to a boil. Lower heat,
add rice, stir and cover, and simmer for 25 to 30 minutes, stirring
occasionally. Allow to sit for 10 minutes before serving.
Serve with my , Cajun Hush Puppies, (recipe below), and a big tossed salad. Cest bon, cher!
Cajun Jalapeno Hush Puppies
1 (1/2) cups yellow cornmeal 1/4 cup sugar 1 cup flour 1 tsp. Cajun seasoning 1 tsp. salt 3 tsp.'s baking powder 2 eggs 1 jalapeno pepper, seeded and chopped 1/2 cup milk
Oil for frying
Mix cornmeal, sugar, seasonings, baking powder, and flour in large bowl. Add the eggs, first, then the milk, and chopped jalapenos and mix well. With a melon scoop, drop by scoopfuls into hot oil, in a cast iron skillet. Deep fry until golden brown. Drain on paper towels.
^^^^^^^ I also like to fry up a big batch of crispy catfish strips, (link below) and serve them with my Creole Tartar Sauce. Enjoy!
Some call having a king cake party, a Mardi Gras tradition, while others call it an obsession. Here's a little clip of this year's king cake party at Jerry Spanger's place in Breaux Bridge. Crank it up for this one and dance that king cake off, cher! Merci for passing by!
It's time for some serious Mardi Grawin', ya'll, and I've been tweaking my menu for a little "after the parade" party that I'm having on Lundi Gras. Of course, I'll be serving a lot of traditional Mardi Gras dishes, but will also be adding a decadent new dessert. This King Cake Bread Pudding is just heavenly and is a perfect blend ofdecadent King Cake, and a "to die for" Bourbon-Cream Cheese Frosting. (recipe below) Sinfully delicious. cher! Bon Appetit!
King Cake Bread Pudding
1 small "day old" King Cake, cubed
2 large eggs
2 cups half and half
1 (14 ounce) can sweetened condensed milk
1/2 cup sugar
1/2 cup brown sugar
2 tsp.'s cinnamon
1 tsp. almond extract
Purple, green, and yellow, sugar crystals
Place the cake cubes in a lightly greased, 13x9 inch baking pan.
In a large bowl, combine eggs, half and half, milk, sugars, and almond extract. Whisk until well blended and spoon mixture evenly over cake cubes and press down to evenly coat.
Let sit at room temperature for 30 minutes. Bake in a preheated 350 degree oven for about 35 to 40 minutes or until a knife comes out clean.
Cool and then frost with Bourbon Cream Cheese Frosting. (recipe below) Sprinkle with colored sugars. Fab!
^^^^^^^
Bourbon - Cream Cheese Frosting
1 8 ounce package cream cheese, softened
4 tbs.'s butter, softened
3 cups confectioners sugar
1 shot bourbon
Combine cream cheese and butter in mixing bowl. Microwave on high for 15 seconds. Stir in bourbon and beat in sugar until well combined. Divine!
^^^^^^^ For more of my Mardi Gras desserts, click here.
It's almost time for Super Bowl 50 and I wanted to share some of my
favorite party recipes that I will be preparing for my family and
guests. They are all out of this world and are guaranteed to please at
your Game Day gathering or your Mardi Gras celebration. Cest bon, cher! And for starters, why not try one of these Cajun Beer-Garitas. Cheers!
Cajun Beer-Garita
2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 bottle of beer, chilled
Place salt on saucer. Rub the lime wedge around the rim of a cocktail
glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime
juice, Tabasco, and crushed ice into blender and blend on high until
creamy and smooth. Pour into half of a Margarita glass and turn a beer upside down into the glass.
Cajun Super Bowl Menu
Smoky Bacon-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. Serve with fresh veggies or crackers.
^^^^^^ Mardi Gras Fun Mardi Gras season is in full swing in Cajun country and parades are rolling and there are parties galore, with lots of fun and great food everywhere you go. Here are a few pics from the Krewe de Cheins parade, (aka the doggie parade) that rolled through downtown Lafayette on Saturday afternoon. It was a beautiful warm and sunny day.
(click on photos to enlarge)
Stay tuned for lots of fabulous Mardi Gras eats and videos. Merci beaucoup for passing by!
Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and fun loving people with a joie de vivre, (love of life). You will learn about the Acadian French people and their culture, and best of all, you will learn how to prepare the world famous Cajun cuisine. Lassiez les bon temps rouler, cher!
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