Destinations Diva

     Holidays are the main feature of Cajun culture. Among the most celebrated holidays (including Christmas and Mardi Gras), Easter is one of the top holidays which Cajuns celebrate.  While many families have begun to have annual crawfish boils, a traditional Easter gathering includes a menu of down home favorites.  Although holiday gatherings usually involve rich and heavy dishes, my holiday menu offers a few on the lighter side.  Below are some great recipes for appetizers, sides, entrees, and desserts. Appetizers Number 1 Granny's Shrimp Mold No. 2  Crawfish Bread        I first came across this recipe in the newspaper 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. No. 3  Nutty Pineapple Cheese Spread Soup     Some might think it strange to serve soup on a warm Easter Sunday in Loui...

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...

  Donna's Creamy Spinach and Artichoke Casserole      My sister introduced me to this dish when I was a young girl and it was this dish that made me love spinach!  This is a great dish for lovers of the combination of spinach and artichoke hearts.  The added crunch of the water chestnuts creates an amazing texture. Ingredients: 2-10 ounce packages frozen spinach, thawed and liquid squeezed out 1 can quartered artichoke hearts, drained 8 ounces cream cheese, cut into chunks 1 stick butter 1 small can sliced water chestnuts, drained Buttered breadcrumbs or French Fried Onions for topping Directions: Preheat oven to 350 degrees. Coat a 9"x13" casserole dish with oil or cooking spray. In a saucepan or microwave safe dish, melt the butter and cream cheese together until smooth and creamy. Add the spinach and water chestnuts to the cream cheese mixture and stir.  Taste for seasoning.  It should be salty enough but you can add pepper if you prefer. Layer...

Spicy Roasted Carrots with Pecans Ingredients: 2 pounds large carrots, peeled and cut into 1 inch pieces 1/2 cup olive oil 1/2 cup pecan flavored pancake syrup (honey or maple syrup can be substituted) 1/4 teaspoon cayenne pepper 1 cup pecan halves Directions: Preheat oven to 425°F. In a large bowl, place the carrots and 1/4 cup olive oil (or enough to lightly coat them)   Add 2 teaspoons of the seasoning blend and toss to coat. Place the carrots on a large sheet pan and roast for 15 minutes or until the carrots are tender. While the carrots are roasting, prepare the pecans. In a small bowl, toss the pecan halves in 2 tablespoons olive oil and 1/2 teaspoon seasoning blend. Roast the pecans in a skillet for only a couple of minutes--until they start to smell toasted.  Remove from the heat and place in a small bowl. Mix the syrup and pepper and toss with the hot carrots.  Place the carrots back in the oven for 5 more minutes.  Remove and top with the roa...

  Strawberry Blueberry Spinach Salad Ingredients: 4 cups fresh baby spinach leaves 1 cup strawberries, trimmed, washed and cut in quarters 1 cup fresh blueberries 1/4 cup sliced red onion 1/2 cup crumbled goat cheese (or blue cheese) 1/2 cup roasted pecans, coarsely chopped Blueberry Dressing: 1 cup blueberries
 1/3 cup balsamic vinegar
 2 TBSP red wine vinegar 
2 TBSP dijon mustard
 1 TBSP honey
 1 tsp sea salt or regular 
 1/8 tsp black pepper
 1/2 cup avocado oil, (olive oil works too)  Direction: Blend all ingredients in a blender. Toss all ingredients in a salad bowl with the dressing when ready to serve. Note:  This dressing is delicious when drizzled over grilled chicken breast slices or drizzled over thick tomato slices and topped with crumbled blue cheese! 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 Youtu...

    Sometimes the happiest discoveries are when you make a family recipe your own.  My mother in law was famous for her sweet and savory bread and butter pickles.  I wanted something a little spicier to go with barbecue or just sandwiches.  Her recipe is first, then my updated recipe for bread and butter jalapeño peppers follows. Jane's Bread and Butter Pickles  Ingredients: 4 quarts cucumbers washed and sliced (do not peel) 1 white onion 1 large bell pepper, washed and seeded 1/2 cup salt Syrup ingredients:  4 cups brown sugar 5 cups cider vinegar 2 Tablespoons mustard seed 1 tablespoon celery seed A pinch of ground cloves 2 teaspoons turmeric Directions: Slice white onions and cut thin strips of bell pepper.   Add cucumbers to a large bowl with the onion and peppers.  Mix in salt and let stand 4 hours.   Rinse repeatedly in cold water and drain well. Fill sterilized mason jars with the vegetable mixture. Ladle the hot syrup into the ja...

  Banana Split Cake        My sister in law always brought this delicious cake which is quite impressive to look at but very easy to make. Ingredients 1 box yellow cake mix--batter prepared according to the box. Several bananas Toasted chopped pecans (optional) strawberries, sliced chocolate syrup pineapple pieces, fresh is best but canned will do Large container of Cool Whip Directions Chop one banana and mix the pieces into the cake batter. Pour the cake batter into 2 floured 8 inch round cake pans.  Bake the layers according to the box directions. When the cake is done, let the layers cool completely.  After cooling, carefully slice each layer into 2 layers. You will end up with 4 cake layers. Place one layer on a cake platter and top with enough cool whip to cover the layer. Top the cool whip with banana slices, strawberry slices and pineapple pieces. You can choose to use only one fruit per layer or mix it up. Repeat the layers. On the top la...

 Meyer  Lemon Ice Box Pie      This family favorite is not only delicious, it is so easy and quick to make!  This is my family's favorite and most refreshing dessert when the abundant and sweet Louisiana Meyer lemons! Ingredients: 1 (9 inch) prepared graham cracker crust 2 (8 ounce) packages cream cheese, softened  1 (14 ounce) can sweetened condensed milk  2 Meyer lemons, juiced  2 teaspoons lemon zest 1 cup whipping cream (or substitute with Cool Whip) Directions: In a medium mixing bowl, beat cream cheese until fluffy.  Add the sweetened condensed milk, lemon juice, 1 teaspoon of lemon zest and m ix until smooth.  Pour the lemon mixture into the prepared crust.  Refrigerate overnight or at least 2 hours before serving.  Garnish with dollops of fresh whipped cream and decorate by adding a sprinkling of the remaining lemon zest on each dollop of whipped cream. Mary deSilva is a travel guide author, YouTube Vlogger, and ar...

    My Nola mother in law had a few gems in her recipe file and this recipe is the star!  The genius use of meringue, when baked, becomes a crunchy,  chocolatey base for the whipped, creamy chocolate filling.  Janie's Cocoa Fluff Pie Ingredients:   Pie Crust: 4 egg whites 1/2 tsp. cream of tartar 1/2 cup sugar 1/4 cup cocoa   1 cup chopped pecans Creamy Topping: 1/2 pint (8 oz) of whipped cream or whipped topping (such as Cool Whip) 3 tsp. sugar 1 tsp. cocoa powder Garnish: chocolate sprinkles or shavings Directions: To make crust: Preheat oven to 350 degrees.   Whip 4 egg whites and cream of tartar until stiff.  Gradually add 1/2 cup of sugar. In a separate bowl, mix 1/4 cup cocoa, and 1 cup chopped pecans.  Fold into egg white mixture.   Spread on the bottom and sides of a buttered pie pan. Bake for 30 minutes. Allow the crust to cool. To Make the Topping:   Whip the whipping cream until ...