Destinations Diva

Crawfish Bread        I first came across this recipe in the Times Picayune newspaper featuring Jazz Fest recipes, but I decided to simplify it by using  crescent dough and peeled crawfish tails. The braided bread looks beautiful when baked so be sure to display it whole before serving it. Ingredients: 1 package crescent roll dough sheet* 1 pound cooked, peeled, crawfish tails, cooled  1 cup shredded Pepper Jack cheese 1/2 cup chopped Green Onions 1/2 teaspoon Cajun seasoning Directions: Preheat the oven to 37 5°F.  Cut a piece of parchment paper to fit a baking pan. Open crescent dough and lay it out on the  parchment paper. Pat the crawfish tails with paper towels to remove any moister. In a bowl, toss the crawfish tails and seasoning. Place the crawfish in a row down the center of the dough. Top with the cheese and then the green onions. With a knife make cuts one inch apart down the sides of the dough. Starting at the top on the right, fo...

  Nutty Pineapple Cheese Spread Ingredients: 2 – 8 oz packages cream cheese, at room temperature 1 small can of crushed pineapple (drain most of the liquid) 1 cup pecans 1 tablespoon chopped green onion Directions: Place the softened cream cheese in a bowl.   Add the pineapple, pecans and green onions and mix well.   Chill overnight. Serve with crackers or make tea sandwiches with this yummy spread.  This is amazing served on crackers topped with my Bread and Butter Jalapeño Peppers. Mary deSilva is a travel guide author, YouTube Vlogger, and artist. Buy Me a Coffee!   Use the link to support continuing creative content.  Check out my travel books on Amazon.com Check Out my Youtube Channel  Please Subscribe to my channel! Instagram: @maryfdesilva TikTok: @marykdesilva DestinationsDiva.blogspot.com Facebook @marydesilvaauthor Donate to brain cancer research    Check out my artwork:  https://fineartamerica.com/art/mary+desilva https:/...

Crawfish Corn Soup     This recipe was the winner in the annual Lafayette newspaper, the Daily Advertiser's, annual recipe contest, circa 1982.  It is one of the most simple recipes I've ever made and always has rave reviews.  My mom jazzed it up a bit with the addition of a can of spicy  Rotel tomatoes. Ingredients:  1/2 stick of butter 1 onion chopped 2 stalks celery, chopped 2 cans creamed corn 1 can corn 1 can Cream of Potato Soup 1 can Cream of Mushroom Soup 1 pound cleaned crawfish tails (you can substitute shrimp or crabmeat if you like) 1 cup water or broth 2 cups milk Cajun seasoning to taste Garnish: chopped scallions and/or fresh chopped parsley Directions: Melt the butter is a large pot.  Add the onion and celery and cook on medium heat until tender. Add the corn and creamed corn, and soups.  Stir until well combined. Add the water or broth and stir. Simmer uncovered for 10-15 minutes for the flavors to combine. Add the crawfish tails ...

Baked Ham with Creole Pineapple Mustard Glaze Ingredients: Large spiral sliced ham Glaze ingredients: 1 can crushed pineapple (drained) 1/4 cup creole mustard (if you can't find any, used a stone ground mustard) 1 1/2 tablespoons yellow mustard 1/4 cup cayenne pepper 1/2 cup brown sugar 1/4 cup ham drippings Directions: Preheat oven to 350 degrees Place the ham cut side down on a large rimmed baking pan. Bake the ham in the preheated oven for 25 minutes.  Remove the ham from the oven and drain the excess drippings, but reserve 1/4 cup. Turn the ham on its side and cover the entire ham with the glaze.  Return to the oven for 5 minutes or until the ham looks bubbly. Creole Mustard Pineapple Glaze: In a small sauce pan, add the glaze ingredients.  Heat on medium, stirring continuously until the sugar has dissolved. Mary deSilva is a travel guide author, YouTube Vlogger, and artist. Buy Me a Coffee!   Use the link to support continuing creative content.  Check out m...

 Creamy Cajun Crawfish Pasta     This yummy recipe is a welcome favorite at any gathering.  Note: if using leftover tails from a boil, do not add the Cajun seasoning until the end and only to taste. Ingredients: 1/4 cup butter 3 cloves garlic, minced 1 pound cleaned crawfish tails (leftover peeled crawfish from a crawfish boil works well). Feel free to sub with peeled shrimp or a combo of shrimp and crawfish.   1 teaspoon Cajun seasoning 1 cup heavy cream 1 tablespoon fresh thyme leaves 1/4 cup freshly grated parmesan cheese 1/4 cup chopped parsley 1 lbs. hot cooked pasta of your choice with 1/2 cup reserved pasta water.  I like to use bowtie pasta, penne or linguine. Directions:  Melt the butter is a large saucepan or skillet and add the garlic.  Only cook this until the garlic is fragrant. Add the crawfish tails and seasoning and thyme.  Cook until the crawfish tails begin to curl.   Add the cream and parmesan cheese.  Stir until ...

Fresh Broccoli Salad     Every year, I don't dare show up to a family event without this yummy fresh savory and sweet salad!  The addition of crumbled bacon makes it a standout! The beauty of it is that you can use any of these ingredients or leave them out.  You can use sugar instead of honey, raisins instead of dried cranberries. If you like it more savory, eliminate the honey and add a teaspoon of Dijon mustard (but leave out the vinegar).   Ingredients: 1 cup mayonnaise  1 tablespoon apple cider vinegar 2 teaspoons honey 1 teaspoon Cajun Seasoning (Such as Tony Chachere's) 3 heads of broccoli, chopped into small pieces 2 cups shredded cheese 1 pound bacon, cooked and crumbled 1/2 cup red onion, diced 1/2 cup roasted pecans, coarsely chopped* 1 cup  dried cranberries Optional: 1 large diced apple Directions: In a bowl, whisk together the first four ingredients and set aside. Combine the remaining ingredients in a large bowl. Pour...