Month: August 2008

Strawberry Shortcake

How to Make Strawberry Shortcake

Easy Strawberry Shortcake
Easy Strawberry Shortcake

Strawberry shortcake is my favorite dessert, and we make it often during strawberry season around here.

I grew up in Springfield, right by Ponchatoula, Louisiana, the “strawberry capital of the world.” In fact, when I was in grade school through high school, many of my friends’ families had strawberry farms, and worked them during season.

(I love strawberries so much, that I have them with my breakfast almost every day.)

This strawberry shortcake recipe is not only great tasting, but it’s really easy to make also.

How to Make an Easy Strawberry Shortcake Dessert

Strawberry Shortcake Ingredients

1 – box Angel Food Cake mix
1 1/4 cup COLD water
1 lb fresh ripe strawberries
1/4 cup cane sugar
Honey
Whipped topping
Chocolate syrup

Fresh Ponchatoula Strawberries
Fresh Ponchatoula Strawberries

Equipment Needed:

Angel Food Cake Pan
Large mixing bowl
Electric mixer
Glass beer bottle
Long serrated knife
Cake plate
Cutting board
Paring knife

How to Make Strawberry Shortcake

Preheat oven to 350 degrees according to the directions on the cake mix.

Remove the middle rack from the oven leaving in the lowest oven rack.

(The cake rises quite a bit so you don’t want the cake to touch the burner elements.)

Mix the cake batter by placing the mix in a large glass mixing bowl. (I used an 8 cup measuring cup.)

Add 1 1/4 cup cold water.

Mix with the electric mixer for 1-2 minutes.

The batter will rise nearly to the top of the bowl.

Pour cake batter into an un-greased Angel Food Cake Pan.

Spread evenly and shake to settle.

Place in the oven on the lowest rake and bake for approximately 40 minutes.

Check the box for timing. 40 minutes was good for me.

Deluxe Strawberry Shortcake
Deluxe Strawberry Shortcake

While the cake is baking, wash and prepare strawberries.

Cut off the stems – you know that green part.

Then, slice the strawberries either lengthwise or into rounds. Doesn’t matter.

Place in a glass bowl.

Pour 1/4 cup cane sugar and stir.

Drizzle on about 2 teaspoons honey.

Cover with plastic wrap and refrigerate while the cake is baking and then cooling.

The sugar, honey and strawberries will mix to create a flavorful juice.

Once the cake is done, immediately remove from the oven and place the empty glass bottle in the middle of the pan and turn the cake up-side down balancing on the bottle.

I do not know the reasoning behind this – just following directions.

The cake cools in about an hour. Remove the bottle.

Using the long serrated knife, insert into the edge of the cake and saw around the edges going all the way around.

This loosens the cake from the pan.

Over a cake plate, turn the pan up-side down again and shake out the cake.

If it doesn’t easily come out, take the knife or a spatula and loosen it from the pan.

It should shake right out.

To cut the cake, gently saw back and forth.

You don’t want to just cut in a downward motion because it will squish your fluffy cake.

Place a hearty piece on a plate.

Top with fresh sliced strawberries and juice.

Drizzle on the chocolate syrup and top with whipping top.

And cher – that is some good Strawberry Shortcake.

And it is so easy – you got to try it.

Till next time – thanks for joining us at Cajun Cooking TV!

Beryl Stokes
Cajun Cooking TV Chefs

Cajun Zydeco Music

 

 Cajun Zydeco Music

The origin of Cajun Zydeco music is as diverse as the Cajun people themselves. The history of Cajun music starts right around 1755 when the Acadians were being expelled from Nova Scotia. The people traveled south and eventually settled in Louisiana.

Louisiana Cajun Music

These Acadians brought their own style of music with them. It was music that had strong French influences. But just as the experience of being driven from their homeland changed them personally, it also changed their music.

The Acadians began to incorporate their experiences with the British and the Native Americans into their ballads. The New World definitely had a huge impact on their lives.

Cajun French music of long ago was really stories that were sung without the accompaniment of instruments. These ballads were performed at family gatherings and other social events. Sometimes rhythm was supplied by the clapping of hands or stomping of feet.

The fiddle was a major instrument in Louisiana Cajun music. It was played at dances and other large gatherings. One of the most famous Cajun fiddlers was Dennis McGee. His bayou music incorporated a blend of cultural influences which included African rhythms, blues and singing styles of the Native American Indians. His music is said to have been key to developing the modern Cajun Zydeco music of today.

A big change in Cajun music came in 1925 when the accordion was introduced. The great thing about the accordion music was that its sound was loud enough to carry across a crowded, noisy dance floor. The accordion was the perfect accompanying instrument to the fiddle and gave Louisiana music a lighter, more joyful feel.

When the radio and recordings came on the scene in the 1920’s, Cajun musicians were exposed to other musical influences from outside the Louisiana territory. These outside influences brought about more changes to the Cajun music scene.

As the rock and roll movement took hold in the 1950’s, Cajun music changed to include some of these rock and roll elements into its music. It was labeled swamp pop music. It could be described as hillbilly melodies combined with New Orleans style R & B, or Cajun Country.

Cajun music continues to evolve with the times. There have been country music artists that have included strong Cajun influences in their music. Cajun Creole music is a unique style of music that demonstrates the fortitude of the Cajun and Creole communities. It is a celebration of life and expresses the ability of people to overcome.

You can be sure we have a Cajun CD rockin’ our soul every Saturday night when we’re cooking up one of the Cajun recipes for the Cajun Cooking TV videos!

If you want to experience a unique blend of sounds and lyrics, get your hands on some true Cajun Zydeco music. There is no other music in the world like it.

Beryl Stokes
Beryl Stokes

Broccoli Rice Casserole

Broccoli Rice Casserole Recipe

Broccoli Rice Casserole is a favorite at the Stokes home, and tonight we have a guest cook to help us make it. We first became acquainted with this dish at a local Piccadilly cafeteria, and decided to make it at home.

Broccoli Rice Casserole
Broccoli Rice Casserole

We didn’t really have a starting recipe, so this Broccoli Rice Casserole recipe is the result of just an idea and knowing what we like. One thing is for sure, we knew we wanted more cheese in and on it!

This is a Cajun recipes side item that we make whenever the kids come over, because they all love it.

It’s really easy to make, you can use either fresh or frozen broccoli, and the little ones can help you grate the cheese.

Cajun Cooking Is Fun
Cajun Cooking Is Fun

How To Make Broccoli Rice Casserole

Essentials and Ingredients

RICE

1 cup long grain white rice
2 cups water
1 tablespoon butter

BROCCOLI

You choice of 1 fresh bunch of broccoli crowns or a 1-pound bag of frozen broccoli crowns.
1 cup water

Fresh Broccoli
Fresh Broccoli

OTHER STUFF

6 cups sharp or extra sharp Cheddar cheese (finely shredded)
1 can cream of mushroom soup
1/4 cup milk

Salt and pepper to taste

Essentials

2 medium saucepans
Deep casserole dish
Big mixing bowl
Cheese grater

Let’s get Cooking

Preheat your oven to 350 degrees.

Start the rice by placing 2 cups water and 1 tablespoon of butter in a medium saucepan and bring to a boil.

Stir in the rice.

Cover and lower the heat to #3.

Let cook for 20 minutes.

In another saucepan, bring 1 cup water to a boil.

Steam the broccoli crowns for 5-8 minutes.

Drain and set aside.

Once the rice and broccoli are done, place in a large mixing bowl.

Broccoli Rice Casserole
Putting it together.

Chop of the broccoli crowns into bit size pieces.

Mix together with 1 can mushroom soup, 1/4 cup milk, and 4 cups Cheddar cheese.

Pour into a greased casserole dish (spray casserole dish with cooking spray).

Broccoli Rice Casserole
Ready to bake!

Bake uncovered for 30 minutes.

Remove from oven and cover with additional 2 cups of cheddar cheese.

This recipe is so easy and taste so good.

Enjoy this wonderful comfort food!

Till next time,

Beryl

P.S.If you have a question or comment about this recipe
(or any other recipe) please post your question or comment
in the “Comments” or “Leave a Reply” section below.

 

beryl and alex
Beryl

Grilled Chicken and Pasta

Grilled Chicken and Pasta Recipe

grilled chicken and pasta recipeGrilled chicken and pasta, with broccoli or asparagus and a cheese sauce, is one of my husband’s favorite dishes. We have it at least one Sunday night a month, if not more often!

Although this chicken and pasta recipe calls for grilled chicken, you can certainly bake it, broil it, or even fry it if that is more convenient for you. The real secret to this recipe (at least this is what my husband would tell you) is the cheddar cheese sauce. This cheddar cheese sauce recipe is so good you could pour it over cardboard and you’d have a great tasting meal.

Anyway, the cheese sauce recipe is included in the video, and although this isn’t a specifically Cajun cooking Cajun recipe, we Cajun’s just plain love all good food, so we’ve included this in our Cajun recipes collection, under “other recipes”. We hope you enjoy our grilled chicken and pasta as much as we do.

How to Make Grilled Chicken and Pasta

Grilled Chicken and Pasta Ingredients

grilled chicken and pasta
Cheddar Cheese Sauce Ingredients

– 2 Chicken breasts – skin on

– 2 cups finely grated Cheddar cheese (we used Extra Sharp Cheddar Cheese and Seaside White Cheddar Cheese)

– 2 cups milk

– 2 tablespoon butter

– 1/4 cup flour

-2-3 cups rotini pasta or bow-tie pasta

Fresh Asparagus
Fresh Asparagus

– Steamed broccoli crowns or fresh asparagus

– Cajun Creole Seasoning (like Tony’s)

– Garlic powder

– Sea salt

– Chopped green onions for garnish

To begin – prepare your charcoal grill.

(For details on grilling, please see our 10 Grilling Tips).

Wash chicken breasts and pat dry with a paper towel.

On a platter, season the chicken breasts on both sides with Cajun seasoning, garlic powder and sea salt.

After the chicken has been cooking for about 30 mins, start the cooking inside.

Note: We sometimes purchase already grilled chicken breast at out meat market.

Cheese Sauce, Pasta, and Vegetable.

Begin to bring a medium saucepan of water to a boil.

Cook 2-3 cups pasta according to package directions.

Cheese Sauce
Cheese Sauce

In a deep skillet, melt the 2 tablespoons butter.

Once bubbly and hot, gradually add in the flour and whisk well.

Gradually add in warmed milk and whisk to incorporate with flour mixture.

Continuously stir for 8-10 minutes.

The white sauce should be thick and creamy.

Lower the heat and mix in the finely shredded cheese.

Keep on low until ready to serve.

Meanwhile in another saucepan, put a small amount of water and steam the broccoli or asparagus for 5-8 minutes.

The chicken breasts should be about done.

With a meat thermometer, check the chicken’s internal temperature by placing the thermometer in the thickest part of the breast.

If it reads at least 160 degrees, that chicken is ready to eat.

If not, you best leave on the grill a bit longer.

To Serve:

In a deep plate, place a spoonful of pasta.

Add cut-up chicken breast and vegetable.

Spoon on the creamy cheddar cheese sauce.

Top with chopped green onions.

I hope you enjoy it. Bon Apetite!

‘Till next time,

Beryl

Beryl Stokes
Beryl Stokes

Hoppin’ John

Hoppin’ John

hoppin john
Hoppin John

I was born and raised in Louisiana Cajun cooking country, and my husband is a “cracker” from north Florida transplanted to Cajun country, and neither of us had ever heard of Hoppin John when a subscriber of our Cajun recipes emailed us and asked us to make it and publish it on our Cajun Cooking blog.

So, not wanting to disappoint a loyal reader, I went to Google to see just what in the world Hoppin’ John was.

Black eyed peas is what I found out, laugh out loud.

We call Hoppin’ John black-eyed peas around here, and sure I know how to cook black-eyed peas!

We’ve since asked around, and found that plenty of our friends and relatives knew what Hoppin’ John was, they just didn’t call it that.

Hoppin’ John is more of a “low country” of South Carolina and Georgia southern food term than a Cajun recipe term.

Anyway, I may be prejudiced, but I do think we make Hoppin” John, or black eyed peas, whichever you prefer to call it, pretty darn good.

So, here’s our Hoppin’ John recipe, hope you enjoy it.

 

 

Hoppin John Ingredients

Camellia Blackeyes
Camellia Blackeyes

1 (1 pound) package dry or frozen black eyed peas

blackeyed peas
Black Eyed Peas

 

 

 

 

 

 

 

 

 

Seasoning meat like ham, thick bacon or sausage – cooked

hoppin john ingredients
Hoppin John Ingredients

1 medium diced onion (1 cup)
1 bell pepper (1 cup)
3 stalks diced celery
1 jalapeno (diced & no seeds)
1 (10 ounce) can Rotel tomatoes
1 teaspoon Cajun seasoning (like Tony’s)
1/2 teaspoon ground thyme
1/2 teaspoon ground cumin
4-6 cups stock (vegetable or chicken)
Chopped green onions for garnish
2 tablespoons canola oil
2 cups cooked long grain white rice (1 cup rice, 2 cups water, 20 minutes on low heat)

Putting it all together…

black eyed peas soaking
black eyed peas soaking

The night before cooking Hoppin John, soak the dry black eyed peas in a bowl of water.

Cover and set aside until you are ready to cook.

Then drain the peas in a colander.

Prepare all of your ingredients – chopping, dicing and measuring.

In a 6 quart pot, heat the 2 tablespoons of canola oil on medium high heat (#6).

Saute the onion, bell pepper, garlic and celery.

Add the 4-6 cups vegetable or chicken stock.

Add the Rotel tomatoes, seasonings, jalapeno, black eye peas, and cut up seasoning meat.

(We slowly cooked 3 links of sausage on the grill the night before. You can also saute in a skillet.)

Make sure the mixture is covered with water.

Add water if needed.

Bring to a boil.

Cover and lower the heat to medium low (#3).

Simmer for 1 1/2 hours stirring occasionally.

In the last 1/2 hour, cook the rice according to package directions.

About ready to serve – spoon out a couple spoonfuls of black eye peas in a bowl.

Smash with a fork. (This will act as a thickener for the Black Eye Peas gravy.)

black eyed peas
Black Eyed Peas

Pour back in the pot and stir.

Spoon out some rice in a deep bowl.

Ladle on the Hoppin John and ENJOY!

This is a great dish for New Years Day or anytime of year.

What a great comfort food.

Also see our recipe for Turnip Greens that we cooked the same night.

Here is another recipe for black-eyed peas the way Mike cooks them –

https://www.cajuncookingtv.com/black-eyed-peas-recipe

Hope you enjoy!

Beryl

P.S. – If you have a question or comment about this recipe
(or any other recipe) please post your question or comment
in the “Comments” or “Leave a Reply” section below this
recipe.

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Beryl Stokes
Beryl Stokes