Spicy Creole Crab Balls and Creole Tartar Sauce

One of my favorite blogs to visit when I'm in the mood for some spicy cajun food is Cajun Delights.  Marguerite weaves wonderful stories of her culture and happenings at her home in the Cajun Country.  

Not only does she provide awesome recipes, but she lays out a whole themed party, like her Cajun Christmas Party Preview that this recipe comes from.  She includes appetizers, salads, sides, bread, main meal and dessert ideas.   The link to the blog post follows the recipe.

1 lb. lump crab meat, 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. chopped bell pepper
2 tbs. 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 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 Marguerite's Creole Tartar Sauce . . .

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco
Combine all ingredients in bowl and chill.


Click here for Marguerite's Cajun Christmas Party Preview 

Dorito Chicken Casserole

Frugal cooks can never have enough chicken recipes!

You could even use it as a dip with a

 bowl of Doritos on the side.

Thank you to BlogChef.net for the photo and adapting this recipe from Jam Hands!  Check out their websites for more awesome recipes.

Ingredients:

• 2 to 3 cups diced cooked chicken 
• 1 cup sour cream 
• 1 can cream of chicken soup 
• 1/4 cup finely minced onion 
• 1 tsp. chili powder 
• 1/2 tsp. salt 
• 1/2 tsp. pepper 
• 1/2 tsp. garlic powder 
• 1/2 cup grated Cheddar cheese 
• 1/2 cup grated Mozzarella cheese 
• 1 bag (medium size) bag of Doritos, crushed

Preparation:

Grease or spray a 2-quart casserole dish. 

Cover bottom of casserole with half of the crushed Doritos. 

Mix all other ingredients, except cheese, and place on Doritos. 

Put remainder of crushed Doritos on top of this. Add cheese on top. 

Ready to bake! 

Bake at 350° for 30 to 40 minutes.

BlogChef.net

Holiday Cookie Recipes from the Food Network

Need inspiration for your holiday cookie baking?  

Whether you give your holiday cookies as gifts, make them for your holiday parties or just want some new cookie ideas, Food Network has prepared an awesome holiday cookie section on their website.  I could not pick a favorite to feature . . . there are too many to choose from!

Click here to go there!

Smothered Chicken Casserole

Since we buy lots of chicken, I'm always looking for good chicken recipes.  This recipe looks delicious, quick and easily adaptable to whatever you have on hand.

The photo and recipe comes from Amy at Mom Spark . . . you will find the link to her blog after the recipe.

ingredients:

1/2 C. prepared caesar salad dressing (I used an Asiago dressing)
4 boneless, skinless chicken breasts
4 slices bacon
8 oz. sliced mushrooms
1 C. onion, diced
3 tbsp all-purpose flour
3 tbsp butter
1 tsp kosher salt
1/4 tsp pepper
2 tbsp fresh lemon juice
3 C. chicken broth
1 1/2 C. heavy cream
1 C. Gruyere cheese, grated (I used a mix of Mozzarella and Smoked Cheddar)
2 C. fresh tomatoes, diced
1/4 C. fresh parsley, minced
1 lb angel hair pasta

directions:

1. Marinate the chicken breasts in Caesar dressing for at least 3 hours, up to overnight.

2. Preheat oven to 350-f. Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.

3. Remove chicken from marinade and cook in bacon fat until well browned. (You don't have to cook the chicken through, just get some color on it.) Remove chicken from pan and place in casserole dish.

4. Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.

5. Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.

6. Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.

7. Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.

8.While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

Recipe and Photo Source