Cajun Muffaletta Casserole + Moving Break

Here's a favorite Cajun sandwich, turned into a scrumptious casserole. The delectable combination of flavors go together like bread and butter is sure to please your family and guests.  Perfect with my Garlic-Herb Bread, (recipe below), and a nice glass of wine. Cest bon, cher! Enjoy!

Cajun Muffaletta Casserole

1 lb. penne pasta
1/2 lb. grated Mozzarella cheese
1/2 lb. grated Parmesan cheese
1/2 lb. smoked ham, chopped into thick strips
1/2 lb. genoa salami, chopped into thick strips
1 cup olive salad mix, (I used Boscoli)
1 small can, sliced black olives, drained
 Cajun seasoning to taste

Cook pasta according to package directions, drain, rinse, and allow to cool. Combine the cheese in a medium bowl. Place pasta in large mixing bowl and add ham, salami, olive salad mix, Cajun seasoning, and half of the combined cheese.  Place in a greased casserole dish and top with remaining cheese. Bake in a 350 degree oven for 15 to 20 minutes until bubbly and cheese melts. Sinfully good!

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 Garlic-Herb Bread

1/2 cup butter, softened

2 tbs.'s fresh parsley, chopped

1 tsp. dried thyme

1 1/2 tsp.'s minced garlic

1/2 tsp. salt

1/2 tsp. Cajun seasoning

1 (16 to 18) ounce French baguette

In small bowl, combine butter, parsley, garlic, salt, and Cajun seasoning. Slice baguette into 1 1/2 inch slices, without cutting through bottom. Spread butter mixture evenly in between slices. Wrap baguette in heavy duty foil and bake in a preheated 350 degree oven for about 15 minutes. Fab!

I'm sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage

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Moving Break 

I'll be taking a short blog break to move into a larger place. After not moving for a few years, it is proving to be quite a challenge. You really don't realize how much stuff you have until you move. When I return, I will be sharing some delicious Fall recipes and the Fall Festival season in Cajun country will be starting soon, so there will be lots of new videos as well. Merci beaucoup for stopping by!

Crockpot Stuffed Bell Peppers + Merci Beaucoup!

Here's a family fave that is so easy and is perfect for those busy days. These peppers are bursting with flavor and they are a great way to use up all of those bell peppers from the garden. Enjoy!

6  bell peppers, any color
1-1/2 lbs. lean ground beef or pork
1 cup cooked rice
1 onion, chopped
1 bell pepper, chopped
2 tsp.'s minced garlic
1 tbs. Cajun seasoning
1/4 cup  fresh parsley
1 (16 oz.) can chopped tomatoes
2 (8 oz.) cans tomato sauce
Few shakes Tabasco
1 tbs. Worcestershire sauce

 Brown ground beef or pork in heavy skillet and drain excess oil. Add tomatoes, onion, and garlic, and parsley, and saute and stir for 10 minutes. Transfer to a large mixing bowl and add rice and seasoning,  and mix well.

Stuff bell peppers and arrange them in a large crock pot that has been sprayed with cooking spray.
Place tomato sauce in a small bowl and add a few shakes of Tabasco and Worcstershire sauce, and mix well.  Pour tomato sauce over peppers. If desired, add 1 cup of shredded cheese to the peppers in the last 30 minutes of cooking time. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Fab! Serve with a big salad, and my Bacon-Jalapeno Cornbread Muffins. Click here for the recipe.

I am sharing these at ~

Southern Sundays @ Slice of Southern

 Merci Beaucoup

I'd like to thank all of you who have sent kind wishes and prayers our way, before, during, and after Hurricane Issac. I am happy to say that we have received minimal damage from wind and rain during this storm, so far, here in Lafayette, but Issac is not finished yet!  More rain and wind are predicted for tomorrow, so the situation can change at any time. So please continue to pray for the entire gulf coast. Many thanks in advance and merci beaucoup for stopping by!

Cajun Seafood Pasta Salad + A Cajun Waltz

Here's a Cajun fave that is out of this world and is just perfect on a warm summer evening. The succulent seafood and spicy jalapeno dressing make this salad rock with flavor. Guaranteed to please your family and guests, cher, and have them coming back for more. Serve with a fresh garden salad, French bread, and a nice glass of wine, for a great summer meal. Bon Appetit!

Cajun Seafood Pasta Salad

1 lb. medium shrimp, peeled and deveined
1/2 lb. peeled crawfish tails, if available
1/2 lb. lump crab meat
5 strips bacon, cooked, drained, and crumbled
2 tbs.'s olive oil plus more for drizzling
1 onion, diced
1 bell pepper, (any color) chopped
2 tsp.'s minced garlic
1 tsp. Cajun seasoning
1 tsp. Cajun seasoning
1/4 cup fresh parsley, chopped
1 pkg. small pasta shells 
Jalapeno Ranch Dressing (recipe below)

Cook pasta according to package directions, drain, rinse,  and place in large bowl. Drizzle with olive oil, and add 1 tsp. Cajun seasoning. Mix well and set aside. In large skillet, saute seafood, garlic, Cajun seasoning, and parsley, for about 10 minutes to 15 minutes, stirring frequently. Remove from heat, cover, and allow to cool for 15 minutes. Meanwhile make the dressing. Add seafood mixture to pasta bowl and mix well.

Jalapeno Ranch Dressing

1 1/4 cups, no-fat buttermilk 

3/4 cup light mayo

1 tsp. Creole mustard

2 tsp.'s white vinegar

2 tbs.'s lemon juice

1 tsp. crushed garlic

1 jalapeno pepper, seeded and chopped

1 tbs. fresh parsley, minced

1 tsp. Cajun seasoning

Salt to taste

Whisk ingredients together in the order given, in a mixing bowl. Pour over seafood pasta mixture, top with bacon bits, mix well, and chill until ready to serve. Fab! Enjoy!

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A Cajun Waltz

Here's a little clip that I took of the crowd enjoying a Cajun waltz at last year's Festival Acadiens. This wonderful festival will take place on October 12, 13, and 14, 2012,  for those of you who may want to make your reservations, now. Three days of non stop Cajun and Creole music, food, and fun. For a complete schedule, click here. Let the good times roll, cher!



I'd like to extend a warm welcome to all of my new followers and many thanks for following. Hope that you will enjoy the recipes and music. Please leave a comment so that I can follow you back. Hope that you're having a wonderful, fun weekend! Merci beaucoup for stopping by!

Chocolate Chip Bread Pudding w/ Kaluha Fudge Sauce + Bayou Boogie

Here's a family fave that is out of this world and is sure to please your family and guests. Luscious chocolate chip bread pudding topped with a sinful Kahlua fudge sauce and a scoop of ice cream, make this a perfect summertime treat. When I tell you that it's heavenly, then you know that I mean it, cher! Enjoy!

Chocolate Chip Bread Pudding w/ Kahlua Fudge Sauce

1 lb. cubed day old French bread (6 cups)

1 cup sugar 

4 large eggs 

1 tsp. vanilla extract 

3 cups milk 

1 1/4 cups chocolate chips

1 cup chopped pecans

Spray a baking dish (9 x 11 inch) with Baker's Joy and line with  French bread cubes. In medium mixing bowl, beat together sugar and eggs, until light and fluffy. Add milk and vanilla and beat until combined. Pour over bread cubes and let soak for 30 minutes.

Stir in chocolate chips and pecan pieces until evenly dispensed throughout the bread pudding. Place in a larger baking pan filled with 1 1/2 inches of water and  bake in a preheated 350 degree oven, for 45 to 50 minutes or until a knife comes out clean.

 

Kahlua Fudge Sauce

1 cup heavy cream or half and half
1/4 cup sugar 

1/2 cup Kahlua

2 tbs.'s cornstarch 

1 tbs. water

In a small sauce pan, heat heavy cream, sugar and Kahlua over  medium heat. Combine cornstarch and water and mix until cornstarch is dissolved. Whisk into cream mixture and stir until thickened. Top individual servings of bread pudding with sauce and a scoop of ice cream, and maybe a little whipped cream, topped with a cherry. Yum!

I'll be sharing this at ~

Southern Sundays @ A Slice of Southern 
Potpourri Friday @ 2805

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 And here's another one of my favorite summertime, bread pudding desserts,  Blueberry Bread Pudding w/ Lemon Sauce. Click here for the recipe. Fab!

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Bayou Boogie

Here's a little clip of one of Cajun country's favorite dance bands playing a fast two step.. Steve Riley and the Mamou Playboys were really rockin' the crowd at this year's Gator by the Bay Festival. Crank it up for this one, cher, and let the good times roll!

 Hope that ya'll are having a super summer weekend! Merci beaucoup for coming by!

Cajun Grilled Crab Cakes w Spicy Remoulade Sauce + More Geno

With crab season in full swing in Cajun country, I have been cooking and eating more than my share. We like to boil a big pot of Louisiana Blue crabs on the patio and then pick and reserve any leftover crabs to make crab cakes. I recently had some grilled crab cakes at a family gathering and they were so delicious, I knew that I just had to try them at home. Sinfully good and so easy, too. Bon appetit!


Cajun Grilled Crab Cakes w/ Spicy Remoulade Sauce

1 lb. lump crab meat
1/2 cup red or green bell pepper, diced
3 green onions, sliced thin
1/4 cup fresh parsley, chopped
2 tbs.'s mayonnaise
1 tbs. Creole mustard
Juice of 1/2 lemon
1 tbs. Worcestershire sauce
1 tbs. Cajun seasoning
Few shakes Tabasco sauce
1 egg, beaten
4 slices white bread, crusts removed,
 and torn into small pieces
2 cups seasoned breadcrumbs

In large bowl, combine all ingredients, except breadcrumbs. Place breadcrumbs on a cookie sheet and shape mixture into 4 patties and roll in breadcrumbs. Place crab cakes on a plate, cover and refrigerate for at least 1 hour. Heat grill to medium and spray with grill spray, if grilling directly on grates. Place cakes directly on grill or in an oiled grill pan and grill for 7 to 8 minutes or until they begin to firm up. Flip and grill for another 7 to 8 minutes. Serve with Spicy Remoulade Sauce. Cest bon, cher! Enjoy!

Spicy Remoulade Sauce

1 cup mayonnaise

1 tsp. yellow mustard 

1 tsp. Creole or Dijon mustard

1 tsp. milk
1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced
1 tbs. fresh parsley, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt  to taste
Few drops Tabasco 
  
Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.

I'm sharing these at ~

Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo~Potluck @ Ms. EnPlace 
Full Plate Thursday @ Miz Helen's Country Cottage

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More Geno

I've had another request for some more Geno. Here he is with his hot as Tabasco band playing at Jazz Fest in New Orleans in May. Let the good times roll, cher!



 Hope that you're all having a wonderful weekend! Merci beaucoup for stopping by!

Cajun BBQ Salmon w/ Creole Beer Rice + A Cajun Waltz

It's been hotter than hot in Cajun country and too hot to heat up the kitchen, so what could be easier than grilling up some nice salmon fillets on the patio . The sauce is a family fave and adds a sweet, delectable flavor with a good dose of heat. I like to serve these with my Creole Beer Rice (recipe below) and a big tossed  salad and wash it all down with a nice glass of white wine. Cest bon, cher! Enjoy!

Cajun BBQ Salmon

2 tbs.'s olive oil

2 tbs.'s minced garlic

1 tbs. Cajun seasoning

4 salmon portions

1/2 cup Cajun BBQ Sauce (recipe below)

2 tbs.'s brown sugar

2 green onions, sliced

In shallow pan, drizzle olive oil over salmon portions and season with Cajun seasoning and top with minced garlic, and cover and marinate in fridge for 15 minutes. In small bowl, mix the next three ingredients and mix well. Grill fish, bottom side up, on a medium hot grill for 2 minutes, then flip and grill on other side for 2 minutes, to sear. Brush with sauce and grill for 2 more minutes, flip over and brush other side with sauce and grill for 2 more minutes or until fish flakes with a fork. Fab!

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Spicy Cajun BBQ Sauce

1 cup ketchup

2 tbs.'s Worcestershire sauce
1 tsp. each, yellow mustard and Creole mustard

1/4 cup molasses

Tabasco to taste

2 cloves garlic, crushed
1 onion, finely chopped

Place all ingredients in saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Keep warm, until ready to use.

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 Creole Beer Rice 

1 bunch green onions, sliced thin
1/4 cup fresh parsley, chopped
2 cups boiling water
2 chicken or vegetable bouillion cubes
1 bottle (12 0z.) beer,  (I used Corona)
1 1/2 cups raw rice
1/2 tsp. salt
1 tsp. Cajun seasoning
 

Dissolve bouillion cubes in boiling water in large saucepan. Stir in everything else and bring to a second boil.  Lower heat, cover and simmer for 30 minutes, or until liquid has been absorbed. 

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 I'll be sharing these at ~

Sunday Showcase Party @ Under the Table and Dreaming 
Potpourri Friday @ 2805

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A Cajun Waltz 

Here's a little clip of the crowd enjoying a Cajun waltz at the Sunday afternoon dance at Whiskey River Dance Hall, in Henderson, La. Geno Delafose and French Rockin' Boogie were entertaining the crowd, with Jamie Bergeron on the vocals. Let the good times roll, cher!



Hope ya'll are all having a fun and fabulous weekend! Merci beaucoup for coming by!

Creole Tomato Garden Faves + Bayou Boogie

One of the best things about summer is eating fresh, homegrown tomatoes from the garden. This year I have been growing Creole tomatoes and cherry tomatoes in containers on my patio and preparing them in many different ways. They have done quite well since we have had regular rainfall, this summer. Here are two of my favorite recipes. The shrimp stuffed Creole tomatoes are out of this world, and the cornbread and tomato salad is fab and so easy to make.  Enjoy! Bon appetit!

Shrimp Stuffed Creole Tomatoes

4 medium tomatoes

1 lb. medium, cooked/boiled shrimp, chopped

1 lemon, cut in half

1 tsp. to 1 tbs. Cajun seasoning

1/2 cup each, onion and bell pepper, diced

1/2 cup Spanish olives, chopped, (optional)

1 tsp. crushed garlic

2 tbs.'s fresh parsley, chopped

1/2 cup light mayo

1 tbs. Creole or Dijon mustard

1 tbs. ketchup

Few shakes of Tabasco

Core tomatoes, scoop out centers, and chop and place in a large bowl. Chop onion, bell pepper, olives, and parsley, and add to the bowl. Add shrimp and squeeze lemon juice over shrimp-veggie  mixture, mix well, and season with Cajun seasoning.

 In separate bowl, mix garlic, mayo, mustard, ketchup,  and Tabasco and mix well. Add to shrimp mixture and toss to coat evenly.  Place shrimp mixture in tomatoes and chill until ready to serve.

 For my Spicy Boiled Shrimp recipe, click here.

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 Southern Cornbread and Tomato Salad

3 cups leftover cornbread, cubed

1 tablespoon unsalted butter
1 pint mixed cherry tomatoes, halved
or 2 cups chopped tomatoes
1 medium red onion, diced
1 green or red bell pepper, diced
2 stalks celery, diced
1/4 cup fresh parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon cane syrup
1 tbs. Cajun seasoning

Melt butter in heavy skillet and add cornbread.  Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard, like croutons. These are also great in any kind of soup or salad.
 

Remove from oven and set aside until cool. Whisk together olive oil, red wine vinegar, mustard,  and cane syrup. Salt to taste. In a large bowl, toss cornbread with Cajun seasoning, tomatoes, onion, bell peppers, and parsley.  Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

For my Spicy Cajun Cornbread recipe, click here.

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I am sharing these at ~

Potpourri Friday @ 2805 
Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo @ Ms. EnPlace

Bayou Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie, rockin' the crowd at Cajun Palms RV Resort in Henderson, Louisiana. Grab a cold one and let the good times roll, cher!

Cajun Fourth of July Menu

With the Fourth of July just a few days away, I am putting the finishing touches on my holiday menu and wanted to share a few of the recipes that I'll be preparing for family and friends. Several guests will be bringing a dish, as well. Here's a recipe for a fabulous potato salad that will surely be a hit at your house and have them coming back for more. Cest bon, cher! Bon Appetit!




Loaded Baked Potato Salad

3 lbs. red potatoes, peeled and cubed
4 hard cooked eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 bunch green onions, sliced
2 dill pickles, diced
3/4 cup light sour cream
1/2 cup light mayonnaise
2 tbs.'s Creole mustard
1 tablespoon Cajun seasoning
Salt to taste
Few shakes of Tabasco


Place potatoes in a large pot and cover with water. Add 1 tsp. salt and bring to a boil and boil for 15 minutes. Drain and place in a large bowl and allow to cool. Sprinkle with Cajun seasoning.

Combine the eggs, bacon, cheese, green onions, and pickles.

Add to the potatoes and mix well.

 

Combine the sour cream, mayonnaise, and mustard, add a few shakes of Tabasco, and mix well.  Spread over potato mixture and toss to coat and cover and chill until ready to serve. Garnish with green onions and bacon pieces. FAB!

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The rest of the menu is as follows. Click on title to view recipe.

Spicy Cajun Crab Dip

Bayou Buffalo Wings w/Blue Cheese Dip 

Grilled Bourbon Glazed Shrimp Skewers

Spicy Saints Burgers

Creole Summer Salad

Cajun Grilled Corn on the Cob

Kahlua Fudge Cupcakes

Peaches and Cream Pie

Lemonade Sweet Tea

Wishing all of you a very happy and fun holiday week! Merci beaucoup for stopping by!

HAPPY 4TH YA'LL!







I am sharing these at ~

Southern Sundays @ Slice of Southern

Patriotic Party @ Seaside Simplicity

Crawfish Marguerite + Bayou Boogie

With friends coming over for dinner last night, I wanted to make something special with the 2 lbs. of crawfish tails that I had stashed in my freezer. Here's a family favorite that is "out of this world" delicious and is sure to please your family and guests. It is packed with wonderful flavors in a spicy sauce that compliments the pasta perfectly,  has just the right amount of heat, and less calories than the cream version of this dish.  Cest bon, cher! Enjoy!

Crawfish Marguerite

4 tablespoons olive oil, divided
2 tablespoons flour
1 lb. favorite pasta
1/4 cup butter
1 bell pepper, chopped
2 ribs celery, chopped
2 tsp.'s minced garlic
1/4 cup fresh parsley, chopped
2 sprigs fresh thyme, chopped
1 bunch green onions , chopped
2 lbs. peeled crawfish tails
2 cups hot water
1  tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
Tabasco to taste

Here is a pic of my fresh parsley and thyme that I am growing on my patio this summer.  I am also growing Creole tomatoes, cherry tomatoes, and jalapeno peppers, and will be sharing some recipes that will include those, soon. There really isn't anything quite like fresh herbs and tomatoes, for cooking up a great dish.

Prepare pasta according to directions on package, and then add 2 tablespoons of olive oil, mix well, and place in a large serving bowl.

In a medium, heavy skillet,  heat 2 tablespoons of olive oil on medium heat. Add flour and whisk until a blond roux forms, (about 8 to 10 minutes) and set aside.

Melt butter in a large skillet and add onions, bell pepper, garlic, and celery and cook about 10 minutes on medium heat.

Add roux, hot water, crawfish, green onions, parsley, thyme, and seasonings. Cover and simmer about 15 minutes until thick, stirring occasionally. Add Tabasco, and serve over pasta.

Serve with a garden salad, garlic bread, and a nice glass of white wine, for a delectable summer meal. Bon appetit!

I'll be sharing this at~

Full Plate Thursday @ Miz Helen's Country Cottage 

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Bayou Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie, rockin the crowd at the Strawberry Park Crawfish Festival. Grab a cold drink, and crank it up for this one cher, and let the good times roll! Merci beaucoup for stopping by!

Strawberry Bread Pudding + An Award

With Louisiana strawberries in full harvest, I couldn't resist making a pan of this scrumptious strawberry bread pudding. Fresh, ripe strawberries in a creamy, bread pudding with a yummy, caramel bourbon sauce. Well, when I tell you that it's fabulous, then you know that I mean it, cher! Wonderful for breakfast, too, with a good strong cup of coffee. Enjoy!

Strawberry Bread Pudding w/ Caramel Bourbon Sauce

4 eggs
2 cups milk (or half and half)
1/2 cup white  sugar
1/4 cup brown sugar
1 teaspoon almond extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 cups French bread, torn into pieces
1 1/2 cups  fresh or frozen (thawed) strawberries, sliced

 In  small bowl, whisk together the eggs, milk, sugars, extract, and spices, until well blended.
Place bread pieces in a large bowl and pour egg/milk mixture over bread, tossing gently to mix well. Fold in the strawberries and pour the mixture into a buttered 13x9 inch baking dish. Place baking dish in a larger baking pan filled with 2 inches of water. In a preheated 350 degree oven, bake for 35 to 40 minutes or until a knife comes out clean. Cool slightly before serving and serve with caramel bourbon sauce. (recipe below)

Caramel Bourbon Sauce

1/2 stick of butter
1/2 cup of dark brown sugar
1 small can evaporated milk
2 tbs.'s bourbon

Melt butter in a small sauce pan over medium heat. Add the brown sugar and stir until combined. Slowly add milk, and stir constantly. Lower heat, add bourbon, and simmer for 5 minutes.

Remove from heat. Drizzle over warm bread pudding. Sinfully delicious! For more of my Strawberry Delights,
 click here.

I am sharing this at ~
Strut Your Stuff Saturday @ Six Sister's Stuff

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An Award

I was recently surprised and honored to receive the Sunshine Award. This very special award was passed on to me by Terry, from RV Life and Food.  Her fabulous blog is filled with great recipes and interesting stories about life in an RV. Please pay her a visit when you have time. Merci beaucoup for presenting me with this great award, cher!

The Sunshine Award is an award given by bloggers to other bloggers. The recipients of the Sunshine Award are: "Bloggers who positively and creatively inspire others in the blogosphere." The way the award works is this: Thank the person who gave you the award and link back to them. Answer 10 questions about yourself. Select 10 of your favorite bloggers, link their blogs to your post and let them know they have been awarded the Sunshine Award! Don't forget to post the award on your blog!

Here we go! Ten questions:

1. Favorite color:  Red

2. Favorite animal:  Cat

3. Favorite number:  2

4. Favorite drink:  Margarita

5. Facebook or Twitter:  Neither

6. Good Book or a Good Movie:  Good Book

7. My Passion:  Dancing to Cajun Music

8. Giving or getting presents:  Giving

9. Favorite day of the year:  My Birthday

10. Favorite flowers:  Sunflowers 

The 10 blogs that I am presenting the Sunshine Award to, in no particular order:

Mona @ The Hidden Art Of Homemaking

Linda @ Blue Star Gallery 

Michelle @ Ms. enPlace

Eddie @ Clouds and Silvery Linings

Pam @ Pam's Midwest Kitchen Korner

Larry @ Big Dude's Eclectic Ramblings 

Kat @ At the Compound 

Sussah @ angels and people, life in new orleans 

Joyce @ kitchen flavours 

Drick @ Drick's Rambling Cafe

Congrats to all! Please pass along to 10 more blogs.

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Wishing all of you a wonderful summer weekend!  Merci beaucoup for stopping by!