Monthly Archives: August 2015

Lemon Prosecco Summer Drink

This  is a great way to cool off on a summer evening.

Add the following ingredients:

Two Scoops of Lemon Sorbet

Fresh mint

Twist of lemon

Sparkling, cold Prosecco of your choice – fill your glass!


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Filed under Louisiana / Cajun

Kool-Aid Popsicles

It’s been especially hot this summer and these popsicles are a great way to cool off!

3 cups boiling water
3 cups cold water
3/4 cups sugar
1 pack Kool-Aid
1 box Jell-O

Mix Jell-O, Kool-Aid and sugar in large bowl. Add hot water, stir until well mixed.
Add cold water. Pour into 5oz. paper cups and freeze. Or if you have your own popsicle molds, that works too.

You can use any flavor Jell-O and Kool-Aid.

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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.

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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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 or lamb.  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.

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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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Ginger-Lime Marinade for Chicken or Salad Dressing

Ginger-Lime Marinade For Chicken Recipe –


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