Tuesday, January 26, 2010

Cajun Cooking Recipes Newsletter
January 26, 2010
Welcome to Cajun Cooking Recipes!
Hi y'all! Welcome to Cajun Cooking Recipes Newsletter!
How are things going for you today? Great I hope!
I have to say, our weather has been really pretty lately, still a touch on the cold side for me, but, I'm not normal anyways!
How have you been doing on your New Year's resolution, if you made any? I actually have kept one so far! I started exercising, and have actually stuck with it! Usually, I will do it for two or three days, then I think, I'll do it tomorrow, well yeah, right, tomorrow never comes that way for me!
We hope you enjoy todays newsletter. We love to hear from our readers, so drop us a line! Just reply to this newsletter.

Today's Recipe:
Stove Top Tamale Pie
1 t. olive oil
1 medium onion, chopped
1 lb. lean ground beef
1 8-oz. can tomato sauce
1 14-oz. can black beans, un drained
1/2 C. water
1 3-oz. can chopped green chilies, un drained
1 1.25-oz. package taco seasoning mix
1 8-oz. package corn muffin mix
1 C. shredded cheddar cheese
1/4 C. sliced green onion

In a large nonstick skillet over medium-high heat, place the olive oil and onion and saut´┐Ż until the onion is translucent. Add the ground beef and brown; drain the fat.

Stir in the tomato sauce, black beans, water, green chilies and taco seasoning mix. Bring to a boil, reduce the heat, cover and simmer 5 minutes.

Prepare the corn muffin mix according to package directions. Drop small spoonfuls of batter over the meat mixture in the skillet; don't worry if there are some small uncovered places. Cover and cook over medium heat 15-17 minutes until the batter is cooked through.

Sprinkle the mixture with the cheese and green onion. Re-cover and cook 3-4 minutes over low heat until the cheese melts.

Serves 4-6

Today's Cooking Tip:
Cooking Tips For Hamburger Meat
If you are looking for a way to decrease the fat in regular hamburger meat when using in sauces and casseroles, you can cook it like you normally do, drain it, place in colander, and rinse with warm water. Blot dry with paper towels. This reduces the fat content, but takes a lot of the flavor away!
Today's Joke:
You might be a Cajun if.....
You wonder where the mosquitoes have gone when you travel north!
Our Most Popular Pages:
Close Clone Recipes Famous Copy Cat Recipes!

Also, I would love to have you come follow me on Facebook! I play a lot of farming games on there, so feel free to add me as a friend! Please put Cajun Cooking in the friend request heading, so I will know who you are!
Thanks for reading everyone! If you have a recipe, cooking tip, joke, questions, or just want to say hi, just add your comment at the end of this post!
Have a great week,
Peggy and that wacky quacker, Georgette!

Friday, June 12, 2009

Chicken with cream gravy recipe

Chicken with cream gravy recipe

This chicken recipe which makes it's own cream gravy is one of my kids favorites. Mine too!


6 to 8 chicken pieces (I use leg quarters)
1/2 to 1 onion-chopped
seasoning to taste
flour-enough to coat chicken
oil-enough to fry chicken

First of all, if you are using leg quarters, trim off excess fat. I leave the skin on mine, I like the way the chicken comes out with it on.
Rinse the chicken pieces. Season them with your choice of seasonings. I use Tony Chachere's, a little salt and pepper, and garlic powder.
I also season the flour I use to coat the chicken.
Next shake the chicken pieces a few at a time in the flour until well coated.
Heat enough oil in a dutch oven to fry chicken. (I do this in a dutch oven instead of a skillet, because I also put this in the oven. Saves using two pans!)
Fry the chicken pieces on all sides until lightly brown.
Add the chopped onion, and continue cooking until the onions are soft.
Drain oil.
Add enough water to cover chicken, and simmer a little while until it starts to make gravy.
It may be thick, and you can add more water to thin a bit, as this will thicken in the oven.
Remove from heat.
Heat oven to 350 degrees, and cook for about an hour, or until chicken is done. Keep checking at times to make sure the gravy is not getting too thick, as it may stick. If it is, just add a little bit more water.
I usually serve rice with this, and of course some veggies. I love the way this makes it's own cream gravy.

Labels: , ,

Sunday, May 24, 2009

A recipe on how to make Cajun chocolate pecan pralines

A lot of people ask me how to make a good praline. There are several ways to make pralines, and I am going to give you one of my favorite praline recipes. This one is for making Cajun style chocolate pecan pralines. The pralines do take some work, but man, I love them, and they are worth the time, especially if you like chocolate and pecans, and of course, candy!


First you need to gather the following ingredients together;
1 1/2 Sticks unsalted butter
1 c Sugar
1 c Packed, light brown sugar
1 c Milk
1/2 c Heavy cream
1 c Coarsely chopped pecans
2 c Whole pecan halves
2 tb Vanilla extract
1 1/2 c Semisweet chocolate chips

First off, you need to chill the chocolate chips . Then assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them in the fridge until just before needed.) You need to gather up everything you need beforehand: a large, heavy-bottomed aluminum pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet.

Next, just melt the butter in the pot over high heat then add the sugars, milk, cream and chopped pecans. You will need to cook this 5 minutes, and whisking constantly. Then reduce heat to medium, and continue cooking and whisking about 10 minutes.

Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes.
(If it starts smokes toward end of cooking time, just lower the heat.) Stir in the vanilla. then immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter.
Then you really need to stir it all quickly and just enough to cover some of the chips with batter but not you do not want the chocolate chips to melt yet.

Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop). Each of the pralines should be about 2 inches in diameter and 1/2 inch thick.

Repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly. Sometimes it takes some practice to get the pralines just right, but just keep trying until you get the hang of it, it really is worth the effort!

This recipe yeilds about 24 chocolate pecan pralines, more or less!

Tuesday, May 19, 2009

How to make Cajun sauce picante

How to make Cajun sauce picante

I just love to make this Cajun dish, and making sauce picante is really not hard at all! To me it tastes better with peeled crawfish tails, peeled shrimp, fish, or chicken (I usuallly use cut up chicken breasts)but some folks use other a combination, and others add sausage. Every Cajun makes their recipes in different ways, so you usually won't find recipes with the exact same ingredients!

To make the sauce, I use the following ingredients:

1 8 ounce can tomato sauce
8 0unces of water
2 tablespoons of flour
2 tablespoons of Cajun seasoning (I use Tony Chachere's)
1/2 to one whole onion-chopped
About 4 green onions-chopped

I usually don't add salt and pepper, because for me the Tony's has enough. You may want to adjust this to your own taste.

Mix first four ingredients until well blended, then add the onions and green onions
Then add 2 tablespoons of cooking oil in a large fry pan and heat the mixture over medium or low heat, until the onions have softened a bit.
Now you can add your crawfish tails, shrimp, fish, or chicken, and continue cooking until meat is done.

*NOTE: Crawfish and shrimp do not take very long to cook, fish takes a bit longer, and chicken usually takes the longest.

You can also add pre-cooked meat once the sauce is done, and not cook as long.

I normally serve this over cooked rice, because I like it that way, but lots of people like it over pasta.

Friday, April 10, 2009

How To Make Easter Biscuits Recipe

Hi y'all!

Happy Easter weekend! We are featuring a recipe on how to make Easter biscuits today. Making biscuits for Easter isn't really all that hard, but it's worth the extra effort you put into it. It is almost like making regular biscuits, but a few more ingredients (and for some, a few more steps) are needed to make them special for this Easter holiday.

How To Make Easter Biscuits


3 c. all-purpose flour
1 tsp. baking powder
1 tsp. mixed spices
1 tsp. cinnamon
3/4 c. butter
3/4 c. sugar
1/2 c. (or more) currants
2 eggs, beaten


First you sift the four, baking powder, mixed spices and cinnamon into a bowl; add butter. and cut into small pieces. Mix it all in using your fingers until mixture resembles fine bread crumbs. (Imagine taking bread crumbs, and crumbling them up really fine, that is how it should look)
Then just stir in the sugar and currants.
Next add the eggs and mix till it all forms a stiff dough.
Roll this mixture out on a lightly floured board to about 1/4 inch thickness. You can cut the dough into rounds using a 3 1/2 inch fluted cutter.
Now all you have to do is to place the rounds onto a greased baking sheet, or sheets, if they all don't fit on one sheet, you can always use another one!
Just about done now, all that is left to do is to bake the biscuits in a preheated 350 degree oven for 15 to 20 minutes or until lightly browned. (Oven temperatures differ, so start checking after about 10 to 15 minutes)
When done, cool the biscuits on a wire rack.

These biscuits go great with just about anything you are serving for Easter.

Have a wonderful Easter holday and thanks for reading!

Please look at the links to the left side of this page for our most important pages in our website!

Till next time,
Peggy and that wacky quacker, Georgette!

Monday, March 30, 2009

Cherry Nut Easter Eggs Recipe

Hi Y'all!

Today's newsletter features a recipe for Cherry Nut Easter Eggs, which sounds really wonderful!

How is your day going? Are you getting ready for Easter?

Our weather has really been nuts lately, but hey, it's Louisiana!

We hope you enjoy today's newsletter!

*Cherry Nut Easter Eggs


1/2 cup milk
1/4 cup (1/2 stick) butter or margarine
2 small boxes regular vanilla pudding and filling (do not use instant pudding)
1 (9 ounce) jar maraschino cherries
1 cup finely chopped pecans or walnuts
1 to 2 pounds confectioners' sugar
1 pound chocolate, melted

First of all, you will need to cut the cherries in half, and then drain the cherries well on paper towels.
Next just cook milk, butter and pudding in a medium pan over low heat until well blended and the mixure is thick. Remove from stove and add the cherries, nuts and enough sugar to make it all a thick consistency.
Now you form the mixture into 8 to 10 egg shapes making sure your hands are coated in butter. Then you place the eggs onto a wax paper covered cookie sheet. You will need to chill the eggs in the fridge several hours until the egss are firm.
Not too much left to do now! Just melt the chocolate in a double boiler, but be really careful not to scorch it. Let cool a bit and frost the eggs with melted chocolate.
You can also decorate the eggs with your favorite butter cream icing.

Today's Joke:

Would you like something from my Easter basket?
Sure! Here. Have some plastic grass!

Today's Cooking Tip:

How to buy eggs:

I know when I first had to start grocery shopping, I didn't know too much at all about it! I knew you should check the expiration date on eggs along other items, but I didn't know that you should open the carton to check to see if any eggs were cracked! So, here are a few tips for when you are buying eggs! The colder the eggs the better. Try to reach to the back of the shelf, that is where the eggs are normally the coldest. Then open the carton, and make sure they are not cracked! Next., check the expiration date. If they expire in a few days, look for another carton that has a later date of expiration. Another indication that eggs are old is that they will be shiny. They should be clean and a little dull.

I hope these tips help someone!

Recipe Requests/Cooking Questions:

So far, no one has a recipe request or cooking question.
If you have a recipe request or cooking question, or if you just want to comment on this post, please post it by clicking on the link at the end of this post, "click here to read or reply to this post"

Okay, I know we have been through a lot over the years with this newsletter. We have had a lot of changes, this is yet another one, and hopefully the last one! I have had no answer from Zinester regarding if they are continuing their services for newsletter, and I have had a lot of people telling me they can't even read the newsletter any more. In order to continue to receive the newsletter, please click on the icon near the top right side of this page, where it says. "Want to be updated when I make a new post? Just click the orange icon to subscribe to my feed!" I really apologize for the troubles!

Here are a few of our important pages:

Cajun Cooking Recipes

Close Clone Restaurant Recipes

We also have a lot of our past newsletters archived at:

Cajun Cooking Recipes Newsletter Archives

And our message board is located at:
Cajun Cooking Recipes Message Board

That's it for today folks! We hope you have a wonderful week!

Peggy and that wacky quacker, Georgette!

Thursday, March 26, 2009

Easter Bunny Salad Recipe

Edible Easter Bunny Salad Recipe


One leaf from a head of Lettuce laid out on a plate
Pear halves
Apple slices or AlmondsPlace

This is a fun and really cute salad recipe that children can help with for easter. First you will need to add the pear halves on the leaf of lettuce. (this makes the body of the bunny).
Next insert raisins into the pear halves for the eyes and nose. The way to make the ears on the bunny is to add either apples slices or almonds.

Now we are almost finished making the Easter Bunny! All that is left to do is to add miniature marshmallow or cottage cheese to make the bushy tail for the bunny.

This is really quick, easy recipe that kids can help make. Another great thing about this salad recipe, it's edible!

Have a wonderful Easter, and lets hope the Easter Bunny brings the kids lot's of treats!

Tuesday, March 17, 2009

Looking for easter recipes-A little something different!

Are you looking for Easter recipes? I'm in the mood for something different this Easter! I get tired of the same old dishes, each and every year, but just don't want to hurt someones feelings! You know, the family gets together, so and so brings this Easter dish that they have been making for years, everyone says how wonderful it is, but, in the back of their minds they may be saying, it's good, but, I am looking for a different type of recipe this year for Easter, we have this each and every year!

Let's try and think outside of the box! Why can't we just fix our favorites? Why does it always have to be a "traditional Easter" meal? Yeah, well, Aunt Sally may be mad at us, because we bring something that is not what the family is used to, but, I have always been kind of the "black sheep" of the family anyway, they would expect that from me!

Sure, let's have the Easter games, with all the kids there, the Easter egg hunt, we can't do without that, especially finding the golden egg, that is always great! Have the whole family get together, I'm not saying get rid of tradition! Tradition is important. I'm just talking about food! Let's all try and bring one dish that is not what we usually bring for Easter. Try and take a little extra time if you have it, bring the dish you normally bring, but bring something else that you never do! Something you like, and hopefully something someone else will like!

Who knows? You may start your own family tradition for Easter!

Tuesday, March 10, 2009

Can't Afford Food-Much Less Buy Food that is good for you!

Why can't we afford food anymore? What kind of food is good for you? Milk, juice, vegetables, some types of meat, which even ground meat is getting really expensive to buy now, and full of grease, which is not good for you, much less any of the other food that is supposed to keep you healthy! Potatoes here in Louisiana have really gotten ridiculous. Can't afford to buy them either!

Fruit juice is way too expensive for me to buy on my budget. Milk, nope, can't afford to buy it either, so I just skip milk, even though I love it.

Lot's of folks are health concious these days, but have you ever thought about the folks that really can't afford to eat that way, that some folks turn down their noses at because of the way they eat?

Okay, food stamps.....for people who can't afford to buy food that they really need, food stamps are available, but.....the income level that the food stamp office usually requires for you to NOT have, is way too high for most folks to even qualify!

How are we supposed to feed our children? Even just something to fill them up, not to mention how we are supposed to be able to buy food that is good for them, or for you! I know lot's of Mother's that go hungry, just so their kids can have a little something to eat!

Okay, I'm sure, we have all seen lot's of people on the side of the road holding up signs, saying they are hungry, and will work for food. (Or at least we do here in Louisiana, maybe not in your part of the world) How do weed out the ones that are really hungry, and the ones that are lazy and just don't want to do a darn thing to help themselves? Lot's of folks are down on their luck, and they are forced to do such things to just put food on the table, but there are lot's of scam artists out there too. These people should be ashamed of themselves! They are making us turn a blind eye to the ones who really need help in buying food.

I had a friend of mine, that worked in a home cleaning business, she saw a woman on the side of the road, holding up a sign stating that she would work for food. Well, it so happened that they were really short that day, and could have used the extra help. They stopped and told the woman that she could come work for a days wages. Guess what she said? She said that she could not leave because she would lose her corner, but could they donate to her????? Well, my friend told her NO!!!! Which I totally agree with!

This post is not to offend anyone, I really would like your comments on this post. What are your views on this article? What would you have done if that woman said she would work for food, and then said she couldn't leave her corner!!!!!

Just my two cents on people that can't afford food, much less buy foods that are good for you!


Thursday, June 26, 2008

Are hot dogs bad for your health?

Hot dogs, are they bad for your health?

Hot dogs are great on the grill, with chili and onions, and ketchup, and mustard, and most anything you want to throw on them! But are hot dogs bad for your health? Seems like most everything you eat nowdays is bad for you, or most any food that tastes good anyway!

There is so much controversy on the hot dog, if they are bad or good for you, that I would love to hear your opinons.

I don't know about y'all, but, no microwave for me when it comes to my hot dogs! If they aren't grilled, then I have to boil them on the stove, until they are nice, and plump, and hot! But, what's up with that anyway? They don't plump up near as much as they used to, don't have the same taste either. All this chicken and pork and turkey, instead of the way they used to be. Wonder what they used to make them out of?

I'm sure the way I fix mine are for sure not healthy. I put mayonnaisse, mustard, ketchup, onions, chili and cheese on mine. I can almost hear some of you groaning at that! But I bet there are some folks out there that like their dogs this way too!

What is your favorite type of hot dog? What kind stuff do you put on yours? I would really love to know what your favorite way to eat your hot dog is! So, come on folks, share your favorite hot dog recipe with us!

Labels: , ,

This page is powered by Blogger. Isn't yours?