Cajun Corn Salad – Court of Two Sisters – New Orleans

Shared by Court of Two Sisters in New Orleans, LA

If you’ve ever been to New Orleans and had the pleasure of eating at the Court of Two Sisters, then you’ve probably had this corn salad.  It’s refreshing and so flavorful.  The recipe makes a lot, but keeps well.  Sometimes I grill my corn to add another layer of flavor.

CAJUN CORN SALAD
Ingredients
1 qt. Cooking Oil – (I use olive oil.)
1 qt. Mayonnaise
1 tbsp. Fresh Cilantro, minced
3/4 cup Sour Cream
1/4 cup Garlic, minced
1 tsp. Chili Powder
1/2 tsp. Ground Black Pepper
1 1/2 tsp. Cayenne Pepper
3 each Juice of Limes
1/2 cup Parmesan Cheese
1 tsp. Kosher Salt
24 heads Whole Corn

Remove the husks and silk from the corn. Rinse corn clean and allow to dry. Place whole corn on baking pan and rub in cooking oil. Roast corn at 450 degrees until brown. Remove kernels from cob and mix with remaining ingredients. Yield: 1 gallon

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Filed under Louisiana / Cajun, Salad, Side Dishes / Vegetables

Jezebel Sauce

I’ve had several people ask me for this recipe lately.  It’s simple to make and keeps very well.  Serve over cream cheese (with Ritz crackers) as an appetizer or as a sauce for pork, lamb or chicken.  I like to eat it on ham sandwiches in lieu of mustard or mayo.

1 (1.2 ounce) can dry mustard

1 (4 ounce) jar prepared horseradish

1 (16 ounce) jar pineapple preserves

1 (16 ounce) jar apple jelly

Stir mustard and horseradish together in a medium bowl.  Add preserves and jelly and mix until thoroughly blended – do not use a mixer – mix gently.  Cover and refrigerate until ready to use.  This sauce will keep in refrigerator for several months.

I like to store this in small vintage mason type jars and give as gifts.

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Filed under Cheese, Chicken, Dip / Spread / Sauce / Seasoning, Holiday, Louisiana / Cajun, Pork

Jalapeno Rice

Shared by Tracey Patrick Blanchard

This recipe is mouth watering and easy to throw together.  Combine all ingredients into a shallow casserole.  Bake 350 for about 15 minutes – or until heated through.

3 cups of cooked rice

2 cups of cottage cheese

1 cup mayonnaise

1 bunch of chopped green onions

2 cups shredded cheese

Salt and pepper to taste

Chopped pickled jalapenos – to taste

 

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Filed under Louisiana / Cajun, rice

Ginger-Lime Marinade for Chicken or Salad Dressing

Ginger-Lime Marinade For Chicken Recipe – Food.com

 

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Filed under Chicken, Dip / Spread / Sauce / Seasoning, Louisiana / Cajun, Salad

Hot Bleu Cheese Dip

7 slices bacon

2 cloves garlic, minced

4 ounces bleu cheese, crumbled

1 (8 ounce) package cream cheese

1/4 cup half and half

2 tablespoons chopped chives

Toasted almond slices

Cook bacon until brown and crispy – crumble.  Combine garlic, cheese and half and half. Fold in bacon and chives.  Place in a baking dish which has been coated with nonstick vegetable spray.  Bake in pre-heated 350 oven for 30 minutes.  Top with toasted sliced almonds and serve with crackers.

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Filed under Cheese, Dip / Spread / Sauce / Seasoning, Louisiana / Cajun

White Rotel Dip – WARNING this dip is ADDICTIVE!

As you watch fireworks this holiday, you will want to try this delicious variation on the traditional Rotel Cheese Dip. Be careful, it’s ADDICTIVE!

2 cans Rotel Original Diced Tomatoes and Green Chilies

2 – 8oz. packages of Cream Cheese

1 lb. sausage, browned (The kind in the tube…like Jimmy Dean brand. You may use regular or spicy depending on your taste. I use regular.)

Brown sausage in sauce pan, drain drippings. Add Rotel and cream cheese cooking on medium until cheese is melted and fully combined. Serve hot and eat with Frito chips.

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Filed under Cheese, Dip / Spread / Sauce / Seasoning, Holiday, Louisiana / Cajun, Mexican, Pork

Hooters’ Hot Wing Dip

Last night my husband and I went to a birthday party of a dear friend.  At this party we met a lot of new people who I feel will become great friends; they were so much fun!

One of my new friends, Leigh Ann Jacobs, brought this delicious dip – my husband loved it.  I just have to share it with you all.  Thanks Leigh Ann!

4 – 8 ounce packages of cream cheese

1 package of Ranch Dressing mix

2 chicken breast, chopped

1 bottle Hooters’ Hot Wing Sauce – USE HOT ONLY

2 cups cheddar cheese, grated

You make this dip in 2 layers.  Mix the cream cheese and Ranch dressing packet.  Layer, 1/2 of the cream cheese mixture on bottom of baking dish, top with 1 chicken breast – chopped, 1/2 bottle Hooters’ Hot Wing sauce, and 1 cup of the cheese.  Repeat for next layer.  Bake at 350 until dish is bubbly and cheese melts.  Eat with Frito corn chips.

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Filed under Celebration, Chicken, Dip / Spread / Sauce / Seasoning, Uncategorized