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Smoked Salmon Dip

Ingredients:
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
¼ cup of mayo
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
4 ounces smoked salmon, chopped
½ cup red bell pepper, chopped
1/4 cup finely chopped green onion

Directions:
Beat first 5 ingredients at medium speed with an electric mixer until blended; stir in salmon, bell pepper, and onion. Spoon into a 2 1/2-quart baking dish; bake at 350° for 20 minutes. Serve with crackers, toast points or bagel chips.

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Fruit Salad

Fruit Salad
2 bananas sliced
1 apple cubed
1 avocado sliced
1 can of mandarin oranges, drained
½ cup sliced strawberries
½ cup of grapes cut in half
1/4 cup raisins
¼ cup of toasted pecans
Dressing
1/4 cup orange marmalade melted
½ teaspoon of splenda
2 tablespoons of orange juice
3 tablespoons of vegetable oil
Juice from 1 lemon
1/4 teaspoon salt
1/4 teaspoon coarse ground mustard
Combine the fruit, raisins, and nuts in a glass bowl. Combine ingredients for dressing. Add the dressing and stir gently. Serve on a bed of salad greens.

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French Onion Steak over Cheese Toast!

 

 

 

 

 

 

French Onion Steak

Ingredients

For the Steak –

1 ¼ pound ground sirloin

¼ cup finely chopped parsley

2 Tbsp. Finely chopped scallions

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. Cajun seasoning (we used Slap Ya Mama)

2 Tbsp. All purpose flour

For the Sauce-

1 Tbsp. oilve oil

2 cups sliced onions

2 cups sliced mushrooms

1 tsp. sugar

1 Tbsp. minced garlic

1 Tbsp. tomato paste

2 cups beef broth

¼ cup dry red wine

1 tsp. salt

Cheese Toast

Minced fresh parsley

Shredded Parmesan cheese

 Directions

Combine ground sirloin, ¼ cup chopped parsley, scallions, salt, pepper and Cajun seasoning. Divide evenly into four portions and shape each into 3/4 –to 1 inch- thick patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour.

Heat oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

Add onions, mushrooms and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown, 1 minute. Stir in broth, wine and salt.

Return meat to pan; bring sauce to a boil.  Reduce heat to medium-low cover, and simmer 10 minutes.

Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan cheese.

Cheese Toast

4 slices French baguette, cut diagonally (1/2-inch thick)

2 Tbsp. butter, room temperature

½ tsp. minced garlic

Pinch of Cajun seasoning

6 ounces Gruyere cheese (shredded)

2 Tbsp. shredded Parmesan

Preheat oven to 400 degrees. Place bread on baking sheet. Combine butter, garlic and Cajun seasoning; spread on one side of each slice of bread. Combine chesses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.

 

 

 

 

 

 

 

 

 

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A Smart Cookie

Tips for turning a ball of dough into fun cookie shapes.

Chill cookie dough to make it easier to roll, cut and transfer to baking sheets.

Roll with care. Gently flatten the cookie dough in a disk with your palms.

Dip cookie cutters in flour and use a thin-floured spatula to transfer cutouts to a cookie sheet.

Pop cookie sheet in the fridge for a few minutes so cutouts won’t lose their shape during baking

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Shrimp and Avocado Salad

Shrimp and Avocado Salad

Ingredients:
Water to boil shrimp
2 tablespoons Slap ya Mama (Cajun Seasoning)
1 pound jumbo shrimp, shell on
½ cup mayonnaise
¼ cup celery, chopped fine
2 tablespoons celery leaves, chopped fine
3 green onions, chopped fine
1 ripe avocado, cubed
Slap ya Mama, to taste
1 teaspoon lemon juice
Worcestershire sauce, couple of dashes

Directions:
Prepare ice bath. Bring water and 2 tablespoons of Slap ya Mama to boil. Add shrimp and cook until pink. Immediately put shrimp in ice bath and allow to cool. Devine, peel and dice shrimp. Combine with remaining ingredients. Serve on toasted wheat hot dog bun or on top of salad greens.

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Breakfast for a Cajun Princess! Thank’s to T’Jim’s!

While on our extraordinary journey through Louisiana; one of our beloved stops was visiting with all the guys from T-Jim’s Grocery and Market. When visiting our family in Marksville, LA; T-Jim’s market was a must stop every year to stock up on our Cajun groceries  All I can say is how delightful these folks are. We had such a superlative time getting to know all these beautiful people. They were just plain and simply the “Cats Pajamas”. They were so welcoming and fed us some of the best groceries we have ever flopped a lip over. We ate everything from Pain D’Toilettes (Pork Patties) to Bunny Bread sopped in cane syrup.  James (T-Jim) Moreau established the business in 1964. He and his son Jacques work their fingers to the bone. They are non-stop making the finest boudin, cracklins, fresh sausage, hogshead cheese, stuffed gogs to name a few.    

We really can’t say enough about our visit with them. We can’t wait until our video’s get edited and you get to experience all the fun we did. It was absolutely amazing!!

Amy and I bought so many great groceries from T-Jim’s, but one item in particular was just so “Get in My Belly Good”. That was the; Pain D’Toilettes (Pork Patties) which is seasoned fresh bulk sausage patties wrapped in fresh pork webbings. I am here to tell you it makes the finest gravy ever. I cooked mine this morning and severed them over our fabulous grits. It was just such a first-class breakfast. I cooked fried eggs with of course Louisiana Hot Sauce and little spring biscuits with butter and homemade cane syrup that we also purchased from T-Jim’s. It was a breakfast fit for a Cajun Princess!

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Cajun Chicken “Fries”

These are certainly crowd pleasers! These fries are positively “Sweet and Savory”! When we went to visit the Louisiana Hot Sauce plant they were so kind to give us some marvelous merchandise! So today I tried them out and let me tell you it was out of sight good!

This recipe makes 4 servings.

Ingredients

1/3 cup Wing Sauce (Louisiana Hot Sauce)

½ stick butter, melted

1 Tbsp. Honey

1 lb. boneless, skinless chicken breast halves, sliced length wise into ½ inch wide strips seasoned with Louisiana Hot Sauce chicken wing seasoning.

1/3 cup all purpose flour

¼ cup vegetable oil, divided

Directions

Whisk together hot sauce, butter and honey in a large bowl.

Toss chicken strips with flour in a large Ziploc bad until coated; shake off excess flour.

Heat 2 tbsp. Oil in a large sauté pan over medium high heat; add half the chicken strips, sauté until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

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Blackened Catfish

Ingredients:
2 tablespoons paprika
1 teaspoon salt
1 ½ teaspoons lemon pepper
1 teaspoon garlic powder
1 teaspoon ground pepper
1½ teaspoon dried basil
1 teaspoon onion powder
½ teaspoon thyme
4 – 6 catfish fillets
¾ cup unsalted butter, melted

Directions:
Heat a large cast iron skillet over high heat for 10 minutes. In a small bowl, stir together the first 8 ingredients. Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 tablespoon of spice mixture for each fillet. Place fish on waxed paper. Place 2 fillets at a time in the hot skillet. Drizzle each fillet with 1 tablespoon melted butter. Cook over high heat about 2 minutes per side or until fish flakes. Serve immediately.

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The Sisters Marvelous Mac-N-Cheese Soup

The Sisters Marvelous Mac-N-Cheese Soup

At last my love has finely come along! This soup makes me want to slap my self! It is defiantly the sho-nuff comfort food! I truly hope you get as much pleasure from this as we do!

Ingredients

2 cups dry elbow macaroni

½ cup onions

2 Tbsp, unsalted butter

1/3 cup all purpose flour

½ cup dry white wine

2 cups chicken broth

2 chicken bouillon

1 Tbsp, course ground mustard

2 dashes Louisiana Hot Sauce

1 Tbsp, Slap Ya Mama Cajun Seasoning

2 cups whipping cream

2 cups shredded Sharp Cheddar Cheese

2 cups shredded Gouda Cheese

1 Tbsp, fresh lemon juice

Salt and pepper to taste

¼ cup crumbled blue cheese

2 Tbsp, minced fresh chives

Directions

Cook macaroni in a pot of salted water according to package directions; drain and set aside.

Sautee onions in butter in a large saucepan over medium heat until soft; about 5 minutes. Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, bouillon, mustard, hot sauce and Cajun seasoning. Simmer until slightly thickened, 5 minutes, then whisk in whipping cream and warm through. Do not let it boil or base may become grainy. Add cheese 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, salt and pepper; remove from heat.

Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

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