| Nouveau Cajun |
| Blackened Chicken laced with Strawberries and Spinach.......GREAT IDEA FOR YOUR DIET!!!! - Whoops did I say that word.....Maybe this is better...one of our "Guilt-Free Cajun Creations"
Our author writes......This is another one of my "Somewhat Heart Healthy" recipes. There are a few open markets here in Kansas City, and one day, while walking through the famous City Market, I stumbled upon a vender selling the odd combination of spinach and strawberries. So, of course, my imagination led me to this salad idea. My experiment became a great meal-starter, with the sweetness of strawberries contrasted with the "kick" of blackened chicken breast. Hope you enjoy. Not yet rated |
| Being from Louisiana and transplanted in New York, my Cajun roots can't help but be coooking... Not yet rated |
| This is a recipe that has gone through my family for a few years now. Of course, I'd take the version that my grandmother, Mrs. Nolia Faulk, passed on to my father, Kendal Faulk, and put my own twist on it.
My Southwestern Grilled Chicken Soup is fairly heart healthy and high in fiber. Serve this as an appetizer or entree', it really matters not. |
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| Cajuns love to cook "all day long" meals....but this soup is as Good as any all day cooking soup. With busy schedules this makes you look like you slaved all day "while you still brin'in home the bacon"; letting you have quality time for family and friends or a good game of bouree. |
| Kasie writes, "This soup is a winner with my husband when he is sick or if its cold out. Rich creamy soup that warms the soul. Yummy!" |
| All the different textures and flavors in this salad make it much more delicious! Goes great with any entree! I usually make it when company comes over and always get rave reviews! |
| I have cooked these appetizers so many times for parties; if Cajuns are at my party I crank up the red pepper; if not I tame the flavor a bit. Either way you go this will be hit at any Mardi Gras party, holiday or family gatherings. Great for picnics too! As the old Cajuns would say,
C'est Mardi Gras, donnez mois sinc sou!
translated: It's Fat Tuesday, give me a nickel.
Not yet rated |
| I remember the when I was a young girl, my Mom prepared flank steak with gravy and serve it over rice. We loved it! However we did not realize at the time that flank was considered a poor grade of meat. Step forward now....with the price of what flank is now sold for it is revered as a gourmet eating! What a difference time makes. Check out the prices...but also check out this recipe. Tender and delicious and a wonderful way to serve flank! This is my middle son's favorite recipe. |
| Much like Jambalaya, this Nouveau Cajun dish has a Carribean influence. Deep fried plantains are a Carribean favorite but since bananas are readily available around SW Louisiana, it made sense to use them in place of delicious plantains. Even though no sugar is added, this dish is a naturally sweet treat. |
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| This cake needs to be kept two weeks before serving to allow the melding of the bourbon and cake. The flavor is reminiscent of Christmas bourbon cookies with a little more punch. |
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