Iced Pumpkin Cookies

September 22, 2011

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  •  
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Posted by Ms B. Posted In : Cajun Recipe 

 

Catfish Tuscany

September 22, 2011

Ingredients

  • 4 (4 ounce) fillets catfish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons butter, softened
  • 1 1/2 tablespoons mayonnaise
  • 4 roma tomatoes or sun-dried tomatoes, sliced thin

Directions

  1. Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
  2. In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
  3. Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

Posted by Ms B. Posted In : Cajun Recipe 

 

Bacon Wrapped Bratwurst

September 22, 2011

Ingredients

  • 4 bratwurst
  • 3 (12 ounce) cans light beer
  • 5 tablespoons brown sugar
  • 1 teaspoon cayenne pepper
  • 6 slices bacon, cut in half

Directions

  1. Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
  2. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
  3. Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
  4. Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.

Posted by Ms B. Posted In : Cajun Recipe 

 

Cajun Chicken Skillet

September 13, 2011
Ingredients

1 teaspoon oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, sliced into rounds
1 teaspoon finely chopped green chile peppers
1 tablespoon butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
cayenne pepper to taste
crushed red pepper flakes to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon minced garlic
Directions

Heat oil in a large heavy skillet over medium heat. Saute onion, garlic, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
Stir in more garlic. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
Heat a separate large heavy skillet over medium high heat. Saute chicken until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer 35 minutes. Serve over rice.



Posted by Ms B. Posted In : Cajun Recipe 

 

Ham & Brie Sandwich

August 4, 2011

Ingredients

  • 6 slices black forest ham
  • 1/2 (8 ounce) wedge Brie cheese, sliced
  • 2 tablespoons apricot preserves
  • 1 tablespoon Dijon mustard
  • 4 thick slices Italian bread
  • 1 tablespoon olive oil

Directions

  1. Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
  2. Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.

Posted by Ms B. Posted In : Cajun Recipe 

 

Deep Fried Shrimp

August 4, 2011

Ingredients

  • 4 pounds large shrimp - peeled and deveined
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 8 eggs, beaten
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups vegetable oil

Directions

  1. In a medium size mixing bowl combine shrimp, salt and pepper; stir.
  2. Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

Posted by Ms B. Posted In : Cajun Recipe 

 

Deep Fried Oysters

August 4, 2011

Ingredients

  • 2 quarts vegetable oil for deep frying
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 12 ounces shucked oysters, drained
  • 2 eggs, lightly beaten
  • 3/4 cup fine bread crumbs

Directions

  1. Heat deep fryer to 375 degrees F (190 degrees C).
  2. Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
  3. Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve 

Posted by Ms B. Posted In : Cajun Recipe 

 

Fried Pickles

August 4, 2011

Ingredients

  • 1/2 cup buttermilk
  • salt and black pepper to taste
  • 1 (16 ounce) jar dill pickle slices
  • 1/2 cup all-purpose flour
  • 1 1/2 cups fine cornmeal
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • 1/4 teaspoon Cajun seasoning
  • 1 quart oil for frying
  •  
  • 1/2 teaspoon Cajun seasoning
  • 1 (12 ounce) jar buttermilk ranch dressing

Directions

  1. Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
  2. Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
  3. Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
  4. Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
  5. In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

Posted by Ms B. Posted In : Cajun Recipe 

 

Spinach & Artichoke Dip

August 4, 2011

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Posted by Ms B. Posted In : Cajun Recipe 

 

Mustard Onion Pork Chops

July 20, 2011

Ingredients

  • 4 boneless pork loin chops, butterflied
  • 1/2 cup prepared yellow mustard, or to taste
  • 1 cup canned French fried onions

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.
  3. Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.

Posted by Ms B. Posted In : Cajun Recipe 

 

Ladyfinger Cheesecake

July 18, 2011

Ingredients

  • 3 (3 ounce) packages ladyfingers
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 1 pint heavy whipping cream
  • 1 (21 ounce) can cherry pie filling

Directions

  1. Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
  2. In a medium bowl, whip cream until peaks form.
  3. In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
  4. Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
  5. Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.

Posted by Ms B. Posted In : Cajun Recipe 

 

Lettuce Wraps

July 18, 2011

Ingredients

  • 4 cups water
  • 2 cups uncooked white rice
  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 1 bunch green onions, thinly sliced
  • 1/2 teaspoon minced garlic
  • 1 (14 ounce) package firm tofu, drained and cubed
  • 2 carrots, shredded
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon hot chile paste
  • 1 head iceberg lettuce leaves, separated

Directions

  1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
  2. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
  3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Posted by Ms B. Posted In : Cajun Recipe 

 

White Chocolate Cranberry Cake

July 18, 2011

6 squares white chocolate for baking
2 sticks of butter, softened
1 cup brown sugar
1/2 cup sugar
4 eggs
3 T orange zest (CONFESSION: I skip this and add just a dash more orange juice with pulp, since zesting has never really worked for me)
3 T orange juice
2 c flour
2 t baking powder
1-1/2 c fresh or frozen cranberries

Chop the chocolate. Beat together butter, brown sugar, and sugar until fluffy. Add the eggs, orange juice and zest, and mix well. Add the flour and baking powder, then stir in the chocolate and cranberries. Bake in a bundt pan at 350 for 1 hour.

Glaze:
Melt together 3 squares of white chocolate and 2T of orange juice over low heat. stir, drizzle over cake, and enjoy. It's best if you wait until the cake is COMPLETELY cool.




Posted by Ms B. Posted In : Cajun Recipe 

 

Sunset Sangria

July 18, 2011

Ingredients

  • 1 (750 milliliter) bottle rose wine
  • 1 cup pineapple juice
  • 1/2 cup vodka
  • 1/4 cup triple sec
  • 1/2 cup simple syrup
  • 1 orange, sliced into rounds
  • 1 lemon, sliced into rounds
  • 1 lime, sliced into rounds
  • 1 (6 ounce) container fresh raspberries

Directions

  1. Combine wine, pineapple juice, vodka, triple sec, and simple syrup in a large bowl or pitcher. Refrigerate until chilled, about 1 hour.
  2. Stir the oranges, lemons, limes, and raspberries into the chilled sangria at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.

Posted by Ms B. Posted In : Cocktails 

 

Best Brisket Ever

July 18, 2011

Ingredients

  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon white sugar
  • 1 tablespoon seasoned salt
  • 1 (4 pound) beef brisket
  • 1 1/2 cups beef broth

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
  3. Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.

Posted by Ms B. Posted In : Cajun Recipe 

 

Sausage Jalapeno Poppers

July 18, 2011

Ingredients

  • 2 (12 ounce) packages ground sausage
  • 2 (8 ounce) packages cream cheese, softened
  • 30 jalapeno chile peppers
  • 1 pound sliced bacon, cut in half

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
  3. Drain sausage and place in a medium bowl. Mix with the cream cheese.
  4. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
  5. Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

Posted by Ms B. Posted In : Cajun Recipe 

 

Basa Fillets in Tomatillo Sauce

June 8, 2011

Ingredients

  • 1 1/2 cups long grain white rice
  • 2 1/2 cups water
  • 3 teaspoons chicken bouillon granules
  •  
  • 1 pound fresh tomatillos, husks removed
  • 3 jalapeno peppers, cut into large pieces
  • 1 clove garlic
  • 1 tablespoon salt, or to taste
  •  
  • 1 tablespoon corn oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 1/2 pounds basa (Vietnamese catfish) fillets
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Directions

  1. Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
  2. Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
  3. Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
  4. Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage.

Posted by Ms B. Posted In : Cajun Recipe 

 

Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis

June 8, 2011

Ingredients

For the red pepper coulis:

  • 10 ounces chicken stock
  • 1 red onion, chopped
  • 2 cloves garlic
  • 1/2 cup white wine
  • 3 red bell peppers
  • 2 tablespoons cornstarch
  • Salt and freshly ground black pepper

For the Cheddar cheese grits:

  • 4 cups water
  • 2 cups uncooked grits
  • 6 ounces raw chopped shrimp
  • 4 tablespoons butter (1/2 stick)
  • 4 tablespoons sliced scallions (5 to 6 scallions), plus more for garnish
  • 2 tablespoons diced tomatoes (about 1 plum tomato)
  • 1 teaspoon freshly chopped cilantro leaves
  • 4 tablespoons cooked bacon, chopped (about 4 slices)
  • 4 ounces shredded Cheddar

For the snapper and shrimp:

  • 6 (6-ounce) red snapper fillets, scaled but with skin on
  • Salt and freshly ground black pepper
  • 2 tablespoons Cajun spice
  • 1/8 cup grapeseed oil
  • 6 large shrimp peeled and deveined

For the red pepper coulis:

Directions

Preheat oven to 450 degrees F.

On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan.

Place the peppers in a roasting pan and roast in the oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. When the peppers are done, use tongs to put them in a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, they're volcanically hot!). Carefully zip the bag shut, and allow them to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the peppers from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. You will be left with beautifully cooked red peppers with a wonderful color. Remove stem and seeds. Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce. Process coulis in a blender until a smooth consistency is achieved. Then season with salt and pepper, to taste.

For the grits:

Bring water for grits to a boil. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, cilantro, bacon and cheese, and keep covered in a warm place.

For the fish:

Preheat oven to 375 degrees F. Coat both sides of red snapper with salt and pepper and Cajun spice. Then on the stovetop, heat some grapeseed oil in a large nonstick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter. In the same pan, sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown, then finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes. (Please take care to avoid overcooking the fish, as it will continue to cook even after you remove it from the oven.)

Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with scallions.

Posted by Ms B. Posted In : Cajun Recipe 

 

Sun Dried Tomato Dip

April 15, 2011
Ingredients

1/4 cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, minced
hot pepper sauce to taste
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 cup fresh basil

Directions

In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.




Posted by Ms B. Posted In : Cajun Recipe 

 

Fire Roasted Bananas

January 15, 2011

INGREDIENTS: 
4 bananas, cut in half
Cinnamon sugar ( 4 Tbl sugar mixed with 1 tsp. cinnamon)
Melted butter
1 oz Dark rum

Cut bananas in half so that both halves have all the skin on. Cut the halves lengthwise (so the bananas are
shaped like boats) and LEAVE THE SKIN ON.  Put the rum into the melted butter.   Brush bananas (cut side) lightly with the melted butter and rum mixture.  Sprinkle with cinnamon sugar.

Place bananas cut side down for 1 to 3 minutes or until bananas have grill marks. Turn over and continue
cooking until warmed through. When the banana skin starts to pull away from the fruit, they're done.

Eat right out of the skin while still warm or serve on top of vanilla ice cream

Posted by Ms B. Posted In : Cajun Recipe 

 
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About Me


Jaide Reina Jones Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!! "Y'all come back now, ya hear!"
 
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