Eggplant Pasta Bake is a simple recipe (concoction) that I put together after ordering a similar appetizer every time in my favorite little Italian restaurant in Corstorphine, Edinburgh. After work, it’s right on the main road into town and has a small car park; always a plus. Continue reading “Eggplant Pasta Bake”
When you learn How to Make Cheese Sauce, you have a “secret sauce” that can transform an ordinary menu item into an extraordinary delicacy your family will rave about.
We’ve been getting a lot of requests for Beryl’s cheese sauce recipe.
A great cheese sauce is a basic ingredient in a lot of our wonderful dishes.
Although we have included the cheese sauce recipe in a lot of our videos for specific recipes using cheese sauce, we’ve never published a stand-alone cheese sauce recipe.
So, here’s Beryl’s famous cheese sauce recipe…
Mike likes it so much he would like it as a soup.
This Potato and Broccoli Soup Recipe is a warm creamy soup made with fresh vegetables from our local farmers market, which made for a smooth delectable soup for dinner and perfect for small lunch portions.
It’s been unusually cold so far this winter in Baton Rouge.
I’ve had dig out a coat from my closet that hasn’t been worn in three years and gloves a friend gave me over 15 years ago. Continue reading “Potato and Broccoli Soup Recipe”
Snowball Cookies with Pecans are one of my favorite cookies that my Mom makes every Christmas.
With the holidays nearing, it put me in the mood for baking. Mom shared her Snowball Cookie recipe with me and it is so easy to make.
With just a few simple ingredients and we’ll show you How to Make Snowball Cookies.
This Snowball Cookies with Pecans recipe consists of 7 simple ingredients:
Pecans, Flour, Butter, Brown Sugar, Powered Sugar, Water, and Vanilla.
All things that you probably have in your pantry right now.
Snowball Cookies with Pecans are a great gift giving item for a holiday cookie swap or place in a Christmas tin or decorative container for a treat for your friends, family, or neighbors.
I bought several of the holiday decorative Chinese-style take-out boxes and filling with Snowball Cookies and Fudge for my co-workers. If you love cookies with Pecans, these cookies will be a real treat for you too!
I’ve made these 4 times now and yielded 48 – 50 cookies each time.
For gifts, I’ve placed 6 Snowball Cookies in the decorative take-out containers with 6 squares of homemade fudge separated with a small piece of wax paper. Make a great gift!
1 and 1/2 cup pecan halves
2 cups all-purpose flour
2 sticks of butter or margarine (chilled and sliced)
1/4 cup brown sugar (packed down)
1 tablespoon water
2 teaspoons vanilla extract
1/2 box powered sugar
Food Processor
Cookie Sheet
Mixing bowl
Slotted spoon
2-inch cookie dough scooper (for a consistent size)
Preheat oven at 300 degrees F.
In the food processor, add the pecans.
Chop the pecans about 5-10 seconds.
Remove the blade and pour the chopped pecans into a mixing bowl.
Replace the blade into the food processor.
Add all remaining ingredients; flour, brown sugar, vanilla, butter, and water.
Pulse in the food processor until the ingredients form a cookie dough consistency.
(You’ll know when it’s done because the blade will have difficulty turning.)
Remove the blade and pour the cookie dough into the mixing bowl.
Mix the pecans and cookie dough together with your hands and knead like you’re making bread to integrate the chopped pecans into the cookie dough.
Once mixed well, begin to spoon approximately 1 heaping tablespoon or use a 2-inch scooper to form the snowballs.
Roll into a ball and place on an un-greased cookie sheet.
Space the dough balls about 1 inch apart.
(They will not be spreading out like a regular cookie.)
Place the cookie sheet in the oven and bake for 35-40 minutes.
Carefully remove cookie sheet from oven.
In a mixing bowl, pour about 1/2 the box of powered sugar in the bowl.
Using a slotted spoon or spatula, place 3-4 of the snowballs in the powdered sugar and toss lightly around in the sugar to fully coat.
Important to do this while the cookies are hot so the sugar will stick.
Place sugared cookies on a wire rack or plate to cool fully.
Once cooled, place your Snowball Cookies in airtight containers.
Recipe makes 3 – 4 dozen cookies depending on size of the Snowballs.
Beryl
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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.
Please Follow Us On Facebook for Daily Updates and Recipes:
https://www.facebook.com/CajunCookingTV/
The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.
You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810
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We’re getting back to basics so let me show you How to Make Homemade Lemonade using real lemons and adding a twist of oranges or Satsumas (tangerines).
Whether it’s hot or cold outside, a recipe for homemade lemonade is fast, easy, and so delicious. On a recent family gathering, we made two containers of homemade lemonade with real lemons to bring for drinks instead of the typical sodas. We try to avoid or steer away from heavily processed foods and drinks as much as possible. Homemade lemonade is a great natural alternative and you know it’s 100% real juice.
As with most family gatherings, there is always the usual cooler full of sodas and those sugary drinks for kids in pouches or boxes. I am not a fan of either. So this time, we decided to bring something that we liked to drink. We made a one gallon recipe of homemade lemonade using fresh lemons from my Mom’s gigantic lemon tree. Some of these lemons were like the size of a naval orange.
After squeezing about two dozen lemons, we had 2 quarts of just straight lemon juice. We filled 8 ice cube trays with the juice. Once frozen, we cracked the lemon juice cubes and placed in Ziploc freezer
bags to use as we needed. We’ll probably use 4-6 cubes when we want some fresh made lemonade.
For the How to Make Homemade Lemonade with real lemons video featured below, we used lemons, lime, and an orange. For Thanksgiving, we used my Mom’s lemons and squeezed two Satsumas (called tangerines in other parts of the country outside of Louisiana).
We thought we would come home with at least one of the containers we brought to my Dad’s. But, nope my homemade lemonade was a super hit and no one drank the sodas. How refreshing!
4 cups water heated in the microwave or on the stove (boiling not necessary)
4 cups cold water
1/2 cup to 1 full cup sugar (we use the brown unrefined sugar)
4-6 lemons (use Meyer lemons if you can find them – they are the best!)
1 Orange or 2 Satumas (Satumas = Tangerines) (Minneola Tangelos are the best!)
2 quart pitcher
Long spoon for stirring
Citrus juicer (we have two manual types: one with glass container and plastic juicing cone and a metal juicer that squeezes the juice out of the lemon half)
Sharp paring knife
Cutting board
Large measuring cup
Heat 4 cups water in a microwave safe container for 3 minutes. Or heat on the stove.
(Actually, hot tap water will do, in my opinion – Mike.)
Carefully remove and stir in sugar to dissolve fully. (This is called simple syrup.) Set aside.
Using the cutting board and paring knife cut the fruit in half by placing the fruit on its side; (meaning the stem part should be pointed to the side.)
Cut in half. Remove any easy to reach seeds with the tip of the knife or a fork.
Using the citrus juicer, place a lemon half on the juicing cone. Apply pressure to press down; then turn and turn until all the juice flesh is opened up.
Repeat for oranges or tangerines to add a natural sweet taste.
Pour the citrus juice into the pitcher. Add the simple sugar syrup and stir well. Fill pitcher with cold water. Taste Test for desired sweetness. We really use about 1/2 cup – 3/4 cup sugar, because we don’t like it too sweet.
Pour your Homemade Lemonade over tall iced glasses and garnish with a slice of lemon or orange.
Ahhh! That’s refreshing.
Beryl
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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.
Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/
The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.
You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810
===========================================================================
Crab and Broccoli Soup is easy to make and reheats well for taking your lunch to work.
Heat getting to you and heavy lunches making you sluggish?
Well try this light and tasty soup paired with a cool side salad.
Prep: 10 minutes
Cooking Time: 1 hour
Serves: 8-12 servings
1 pound white crabmeat
1 pound Cajun Trinity (sweet onion, celery, and bell pepper – coarsely chopped)
2 tablespoons minced garlic
1 package fresh broccoli (cut off the crowns and rinse well)
1 can sweet corn (or 2 ears fresh corn)
4 cups shredded white cheddar cheese
1 stick butter
½ cup all-purpose flour
1 pint Half & Half
1 cup milk
4 cups chicken stock
Salt, pepper, and nutmeg (lightly sprinkle)
Olive oil
1 – 8-quart pot
1 – stainless steel or copper pot (to make roux)
Preheat 3 tablespoons olive oil in the 8-quart pot on medium heat.
Add the Cajun Trinity and sauté for 10 minutes.
Add 1 cup chicken stock and broccoli crowns.
Cover and cook for 10 minutes or until broccoli is soft.
In a stainless steel heavy bottom pot, melt butter on medium heat.
Whisk in the flour.
Constantly stir the Roux in order to prevent burning.
Ready when roux achieves a light caramel color.
Slowly pour in the Half & Half and then milk.
Stir well to blend and cook additional 5 minutes until thickened.
Season with salt, white pepper (black pepper is OK) and nutmeg.
Turn off the heat.
Add 3 cups shredded cheddar cheese.
Stir well until cheese is fully melted.
Add the cheese sauce mixture to the broccoli and seasoning blend.
Stir well.
Add remaining 3 cups chicken stock stirring to mix well.
Add the one can of corn and fold in the crab meat.
Allow to simmer for 10 minutes stirring occasionally to prevent burning.
Salt and pepper again if needed.
Spoon into bowls and top with shredded cheddar cheese.
Serve with a crusty French bread or grilled garlic bread.
Beryl
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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.
Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/
The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.
You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810
===========================================================================
This tasty grilled chicken pizza is a little more involved than some, but the few extra steps are well worth the end result – a tangy chicken delight, browned and bubbling! The quantities below make plenty for one large pizza – double the recipes to make enough for 2-3 pizzas.
Pizza lovers of all age are going to enjoy this but feel free to dial back the heat in the sauce if your kids don’t like it – of course the beauty of homemade pizza is in tailoring it to the ingredients you like and have on hand. The approach of this recipe is to use a chunky style sauce with a lot of rich, zingy flavors topped with juicy pieces of brined chicken.
Pizza dough or ready-made bases
1 chicken breast or 3 thighs
1 cup of grated Mozzarella cheese
For the brine:
1 lime
Salt
Water
2 tsp Garlic powder
For the sauce:
1 large tomato, diced
1 tsp tomato concentrate
½ small onion, diced very fine
1 tsp garlic powder
1 tsp chilli powder
1 tsp paprika
Pinch each of salt and pepper
½ red pepper, diced fine
2-3 slices smoky bacon, diced fine
Zest the lime, then squeeze the juice into a measuring jug. Top up the juice with water to the ½ cup mark.
Add 1 tsp salt and 1 tsp sugar and stir to dissolve.
Add the garlic powder, lime zest, brine and chicken to a small bowl, stir well and place in the refrigerator for at least one hour. This is even better if made the day before and left to sit overnight.
Remove the chicken from the brine and drain well.
Cook the chicken over a grill or in a griddle pan – no need to cook through, the chicken will finish cooking on the pizza. We just want some browning and grill marks for taste and appearance.
Slice the chicken pieces the opposite direction to the grill marks.
To make the sauce, sit the diced tomato in a sieve over a bowl and sprinkle with a pinch of salt. This will draw some of the liquid out of the tomato, making a thicker sauce.
Heat a saucepan, and add the onion, garlic, bacon and red pepper. Sauté until the onions soften, and then add the other ingredients. Simmer for 5 minutes and set aside.
If you have one, preheat a pizza stone in your oven, as hot as it will go. Oil a pizza tray and add your base. Drizzle oil over the base, about 2 tsp. This will prevent soggy base syndrome and help brown up the crust.
Scatter the tomato sauce mixture over the base. Aim for a sparse layer, not too thick and with a couple of gaps to let the base breathe.
Next, scatter over half a cup of the cheese.
Follow with the grilled chicken pieces and another sprinkle of cheese.
Cook until the top is browned and bubbling, 7-10 minutes in a hot oven.
Serve with wedges of lime to squeeze over the chicken.
The birthplace of Brunswick stew is either Brunswick County, Virginia or Brunswick, Georgia–depending on who you’re talking to. It’s a very popular side dish in North Carolina barbecue restaurants, and a favorite fundraiser dinner for volunteer fire departments, Kiwanis clubs and churches, sold by the quart for takeout and hoarded in deep freezes for another day. It was originally made in huge iron pots over open fires, with rabbit and squirrel as well as chicken.
Before I moved to the Southeast ten years ago, I had never heard of or tried Brunswick stew; it’s definitely a regional treat. There are almost as many different Brunswick stew recipes as there are Brunswick stewmasters; this is the kind of down-home dish that lends itself easily to improvisation. There are even annual cookoff contests. I wouldn’t really call Brunswick stew “Cajun cooking“, more like low-country cooking.
So, there’s no one right way to make it, but plenty of folks who are convinced that their way is the right way and your way is just all wrong. I feel pretty safe in saying that Brunswick stew must include corn, butter beans, onions, and tomatoes. Okra? Your choice. Worcestershire sauce? Your choice. Squirrels? Up to you!
I’ve got hundreds of squirrels in my backyard, but I haven’t managed to catch one yet! This version is heavily adapted from the Lee Brothers Southern Cookbook, and streamlined for the slow cooker. It makes enough to feed 8 or 10 people, and freezes beautifully. Coleslaw and cornbread are perfect sides.
Use a 5-quart slow cooker for these amounts.
Fry up 3 slices of thick-cut bacon till it’s barely crisp, chop it up and toss it in the crock, along with the rendered bacon fat.
Now add to the crock pot:
1 dried chili, stemmed and seeded
1/2 teaspoon salt
1 teaspoon ground black pepper
1 quart chicken broth
2.5 pounds boneless skinless chicken thighs, each cut in half crosswise
1 bay leaf
1 large celery stalk, chopped
1 pound yukon gold potatoes, peeled and diced
3 small carrots, peeled and diced
1 large yellow onion, chopped
1 cup frozen corn kernels
1.5 cups frozen butterbeans
1 15 ounce can diced tomatoes, drained
Give it a good stir, and cook on low for 8 hours.
Then add:
2 tablespoons red wine vinegar
the juice of 1 lemon
Give it another stir and taste for seasonings;
let simmer with the lid off for another 10 minutes.
Serve it up in bowls.
How to Make Chicken Stock by Beryl Stokes at Cajun Cooking TV. Chicken Stock does not have to come from a can, box or a salty cube. Making fresh homemade Chicken Stock is really easy. Just season some water with your favorite spices and vegetable scraps and add chicken.
Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple to make.
Prep: 15 minutes
Cooking Time: 1 hour
Yield: 10 – 12 cups stock
A couple of pieces of the chicken (thighs, drumsticks, or whatever) with bones and skin on.
A pot of water
Salt
1 garlic (pods peeled)
1 onion (cut in quarters)
1/2 bunch fresh parsley
Bay leaves (several)
1 tablespoon garlic powder
1 tablespoon onion powder
Whatever fresh vegetable scraps you have.
* 10-12 quart stock pot
• Large glass bowl or measuring cup
• mesh strainer
• Ladle
Fill stock pot with water about 6 inches from the top. Heat water to a boil.
In the meantime, add all seasonings.
Once a rolling boil achieved, drop in the chicken.
Continue to boil for 1 hour.
You may need to lower the temperature on stove a little to prevent water boiling over the top.
After 1 hour, turn off the heat. Let sit about 10 minutes.
With a mesh strainer over a glass bowl, begin to ladle the chicken stock pouring through the mesh strainer.
Avoid using a plastic bowl; unless you let the stock to cool to a much lower temperature.
Beryl
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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.
Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/
The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.
You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810
===========================================================================
A Dry Rub is a seasoning blend of many spices that can be used on pork, beef, or chicken.
For Cajun Cooking TV’s Dry Rub recipe, we blended several ingredients for a tasty and a bit spicy dry rub seasoning.
Beryl Stokes mixed the following ingredients for this Cajun cooking recipe and recently oven roasted a 5 pound Boston Butt Pork Roast:
1 Tablespoon each
Chili powder
Garlic powder
Onion powder
Salt
1 Teaspoon each
Ground Bay leaves
Dry mustard
Cayenne pepper or Tony’s Creole Seasoning
Other optional ingredients
1 tablespoon cane sugar or light brown sugar
Coarse black pepper
In a large mixing bowl, blend all the ingredients listed above.
To apply to the meat, spray lightly with canola oil to help the Dry Rub stick or put on dry and rub in.
Be sure to apply the Dry Rub seasoning on all sides.
We recently posted a video and recipe for an oven roasted Boston Butt Pork Roast.
Here is the Boston Butt Pork Roast Recipe –
https://www.cajuncookingtv.com/boston-butt-pork-roast
The Dry Rub seasoning made the meat so flavorful.
If you are not a fan of extra spicy, cut down or eliminate the cayenne pepper.
Please note that there is no best dry rub recipe, so experiment and try different seasonings that you like
Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking. You’ll notice that we use Cajun Seasonings in just about everything.
Prep: 10 minutes
Seasons: 5 lb roast
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