Cajun Christmas Dinner Menu

With Christmas right around the corner, I have been tweaking my menu and adding a few more of my family's faves to my Christmas dinner menu. I'll be serving a few new dishes and of course, some of the recipes handed down from my dear mother, grandmother, and aunts.


Cajun Christmas Dinner Menu

Cajun Roasted Turkey Breast (recipe below) 

Cajun Baked Ham w/ Sugarcane Bourbon Glaze

Cajun Oyster Stuffing ~ Jalapeno Cornbread Dressing ~ Spicy Crock Pot Jambalaya

Nanny's Praline-Sweet Potatoes ~ Loaded Baked Potato Casserole ~ Cajun Corn Casserole  Cajun String Bean Casserole

Jalapeno Cranberry Sauce (recipe below)

Grandma's Buttermilk Biscuits ~ Jalapeno Cornbread Muffins  ~ Cranberry-Pecan Muffins
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Cajun Roasted Turkey Breast

1 large turkey breast (7 to 8 lbs.)
1 large onion, coarsly chopped
1 bunch green onions, chopped
2 stalks celery,  cut into thirds
2 tsp.'s minced garlic
1/4 cup fresh parsley, chopped
2 tbs.'s Cajun seasoning
2 tsp.'s dried sage
2 tsp.'s dried thyme
1/2 cup white wine
1 cup water
1/4 cup olive oil
1/2 stick butter, sliced

Rinse breast with cold water and pat dry with paper towels. Rub breast and cavity with Cajun seasoning, sage, and thyme. Stuff cavity with onions, garlic, celery,  parsley, and butter slices. Drizzle olive oil over entire breast. Place a 6 inch strip of heavy duty foil, horizontally, in center of rack,  of a large roasting pan. Pour water and wine into bottom of pan and add more water occasionally.

Place breast on foil, cavity side down and bake in a 325 degree oven for 20 minutes per pound or until a meat thermometer reaches 170 degrees. Baste often. Remove veggies from cavity and discard and transfer turkey to a platter. Let rest for 15 minutes before carving.  Scrumptious!

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Jalapeno Cranberry Sauce

12 ounces fresh or frozen cranberries
1 cup water
1 cup sugar
2 to 3  jalapeno peppers, seeded and diced
2 tsp.'s lemon juice
1/2 cup sherry

Rinse berries in cold water and drain. On medium heat, cook water and sugar in saucepan, until sugar is dissolved. Bring to a boil and add cranberries, jalapenos, and lemon juice and return to a boil.

Reduce heat to low and simmer for 10 minutes, stirring occasionally. And sherry and stir well. Remove from heat and cool completely at room temperature. Cover and refrigerate until ready to serve.

I'll be sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage
Potpourri Friday @ 2805

Show and Tell Friday @ My Romantic Home

Saturday Night Special @ Funky Junk Interiors

Wishing you all a fabulous holiday week! Merci beaucoup for stopping by!

Cajun Christmas Eve Party Buffet

With only one week to go until Christmas Eve, I have been trying to finalize my menu for my Christmas Eve party buffet. I like to have an assortment of family favorites served in a casual buffet style and let guests help themselves whenever they choose. Here is what I have so far, and I'm sure that I'll be adding a few more along the way. Bon Appetit!

Appetizers

Crawfish Spinach Bread Bowl 

Spicy Sausage Bites w/ Cheesy Beer Dip

Spicy Cajun Shrimp Dip w/ Mini Croissants

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Spicy Creole Crab Balls

1 lb. lump crabmeat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs.'s chopped bell pepper
2 tbs.'s chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crab meat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. Form the mixture into 3 inch balls. ( I used a melon scoop) and place on a large cookie sheet and chill for 1 hour. Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. Drain on paper towels and transfer to a serving platter. Serve with my Creole Tartar Sauce. Fab!

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(click on titles to view recipes)

Sides

Muffaletta Pasta Salad

Cajun Crab and Corn Casserole  

 Sausage Cornbread Dressing

Candied Sweet Potato Casserole

 Cajun String Bean Casserole

Jalapeno Cranberry Sauce

And I'll also be serving my Cajun Ham w/Honey Mustard Bourbon Glaze, which may be baked in the oven or prepared in your crock pot. So easy in the crock pot and frees up the oven for other delights. Cest bon, cher, and guaranteed to please your family and guests.

And a batch of my heavenly Peppermint Martinis. Enjoy!



Hope you all are having a wonderful, fun-filled week! Merci beaucoup for stopping by! Cheers, cher!

HAPPY HOLIDAYS YA'LL

Cajun Holiday Favorites

It's that time of the year again for Christmas and New Year's parties and festivities and I wanted to share a few of my family's favorite holiday party recipes. I like to have an assortment of family party favorites served in a casual buffet style and let guests help themselves whenever they choose.  They are perfect for all of your parties and gatherings and will fit in nicely at your New Year's celebration, too. All are sinfully delicious and guaranteed to please your family and friends. Why not start the party off right with a round of delicious drinks. Cheers and Bon Appetit!
 

  Ultimate Cajun Eggnog 

 

Peppermint Martinis

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 Spicy Cajun Crab Dip 

1 lb. lump crab meat
1 cup shredded cheddar cheese
1 cup onion, finely chopped

1 jalapeno, seeded and chopped
2 (8 oz.) pkg.'s cream cheese, softened
1/2 pint sour cream
4 tbs.'s mayo
1 tbs. lemon juice
1 tsp. Creole mustard
1/2 tsp. garlic salt
1 tsp. or more, Cajun seasoning
Tabasco to taste

Combine cream cheese, sour cream, mayo, onion, lemon juice, mustard, and seasonings, in a large bowl. Mix well and fold in crab meat and cheddar cheese.

Place in a buttered 2 1/2 qt. casserole dish and bake @ 350 degrees for 25 to 30 minutes or until bubbly. Serve with pastry shells, veggies, or crackers. Fab!

 Baked Muffaletta Dip w/ Mini Toasts

 Crawfish Spinach Bread Bowl  

 

Spicy Cajun Party Meatballs

Cajun Ham w/ Honey-Mustard Bourbon Glaze

Nanny's Praline-Sweet Potato Casserole 

 Creole Potato Salad

Spicy Christmas Jambalaya

Jalapeno Cranberry Sauce

 

Nanny's Sweet Potato Biscuits

Mama's Cornmeal Biscuits
 

 

 


 

 

Pumpkin-Praline Cheesecake

Bourbon Brownies w/ Praline Icing 

 

  Christmas Bread Pudding w/ Nanny's Rum Sauce

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  For my Cajun Christmas Dinner Menu, click here.

Happy Holidays Ya'll! Merci beaucoup for stopping by!

Cajun Thanksgiving Buffet

Almost time for Thanksgiving, ya'll!  After taking requests and deciding on a menu, I wanted to share a few of my family's favorite Thanksgiving "must haves" that I will be preparing and serving at this year's feast. And some guests will be bringing an appetizer or a dessert to share and I'm sure that I'll be adding a few more treats, so stay tuned. All fabulous and guaranteed to please your family and guests, cher! Bon appetit!

 Cajun Thanksgiving Buffet

Spicy Cajun Crab Dip

Creole Sausage Stuffed Mushrooms

Fresh Fruit Platter w/Pina Colada Dip

 





Spicy Cajun Roast Turkey

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced thin
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided.

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity.

Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter, and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan.

Bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.

Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy.

 Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed 
1 tbs. each, dried thyme and sage

Combine all ingredients and mix well. Store in an airtight container and use as needed.

 Mama's Cornbread Dressing

1 (9 inch) cornbread, crumbled

1 lb. lean ground beef
1/2 lb. freshly ground pork
1 (1/2) cups beef broth or stock
1 cup each (onions, bell peppers, and celery), chopped
2 cloves garlic , minced
1/4 cup fresh parsley, chopped
Salt and Tabasco to taste
1 or 2 tbs.'s Cajun seasoning
2 tbs.'s Worcestershire sauce

In a large Dutch oven, season beef and pork with salt and Tabasco, and cook on medium heat till browned. Skim excess oil. Add the chopped vegetables and garlic and stir over medium heat for 10 minutes. Add beef broth or stock, Worcestershire sauce and seasonings, cover and simmer for 1 hour, stirring occasionally.

In a large mixing bowl, combine dressing mix and cornbread and turn into a buttered 11x13 inch baking dish and bake for about 20 minutes or until browned. 

Candied Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup dark rum
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
2 tbs.'s butter





Topping:

1/4 cup flour
1/4 cup brown sugar
1/2 tsp. pumpkin pie spice
2 tbs.'s butter
1/2 cup chopped pecans
2 cups miniature marshmallows

Place sweet potatoes in large pot and cover with water. Bring to a boil and boil for 10 to 12 minutes or until tender. Drain and mash when cooled slightly.

In medium bowl, mix  brown sugar, eggs, evaporated milk, butter, rum, and 1 tsp. pumpkin pie spice. Add to sweet potatoes and mix well with a fork.


Transfer to a 13x9 inch baking dish, dot with 2 tbs.'s butter, and cover with foil. Bake in a preheated 350 degree oven for about 30 to 40 minutes.

Meanwhile, make the topping. In medium bowl, mix flour, brown sugar, and  pumpkin pie spice. Cut in the butter with a fork and mix until crumbly. Stir in half of the pecans and marshmallows.

 




Remove casserole from the oven, and stir gently to blend. Top with remainder of the pecans and marshmallows and bake uncovered for 10 more minutes or until golden brown.

More Sides  (click on links for recipes)

 Creole Rice Dressing 

 Spinach Madeleine

  
 Cajun Corn Casserole 

 

 

Breads

Bacon-Jalapeno Cornbread Muffins 

 

  Nanny's Sweet Potato Biscuits
 

 
Jalapeno Cranberry Sauce 

Pumpkin Chocolate-Chip Cake w/ Praline Glaze

Bananas Foster Cheese Cake

Wishing you all a very Happy Thanksgiving! Merci beaucoup for passing by!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing + Thanksgiving Sides

It's that time of year again to begin planning my Thanksgiving menu. I like to look through my stash of treasured recipes handed down from my dear mother and grandmother and create a menu that honors them, but also includes a few of my own as well. Here is what I have so far and I'll be adding more, so stay tuned.  Out of this world and sure to please your family and guests. Cest bon, cher!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity. Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter,  and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan and bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.

 Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy. Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

 2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed
1 tbs. dried sage
1 tbs. dried thyme

Combine all ingredients and blend well.

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Click on Title to View Recipes

Cornbread Oyster Stuffing

Nanny's Praline-Sweet Potato Casserole 

String Bean Casserole

Jalapeno Cranberry Sauce

Mama's Sweet Potato Biscuits

Bon appetit!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Show and Tell Friday @ My Romantic Home

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More Festival Fun

Here's a little clip that a friend of mine took at Festival Acadiens in October. Wayne Toups and ZydeCajun were reving it up and the crowd was going wild. Lassier les bon temps rouler, cher!



Hope that ya'll have a wonderful, fun week. Merci beaucoup for stopping by!