21 Delicious Mardi Gras Party Foods to Bring the Flavor of New Orleans Home -
Cheesy, spicy, and packed with bold Cajun flavor! This crawfish queso is a creamy, melty dip loaded with tender crawfish tails, gooey cheese, and just the right amount of spice. Perfect for game days, Mardi Gras parties, or anytime you need an easy appetizer! Serve with tortilla chips or crusty bread for dipping. Save this irresistible queso recipe for your next gathering!
Authentic Hawaiian Huli Huli Chicken – Easy Grill Recipe for Summer BBQs!
🔥 Take your grilling game to the next level with this juicy Hawaiian Huli Huli Chicken! Marinated in a bold blend of pineapple juice, soy sauce, garlic, ginger, and brown sugar, this chicken is tender, flavorful, and caramelized to perfection on the grill. It’s the ultimate tropical dish for summer cookouts, backyard BBQs, or a flavorful family dinner. 🍍🍗 Serve it over rice or pair with grilled pineapple and veggies for a complete Hawaiian-inspired meal. Easy to prep ahead and perfect for meal planning. One bite and you’ll be hooked on this sweet and smoky classic! #GrilledChicken #HuliHuli #BBQRecipe
Best Jalapeno Popper Cheese Ball Recipe for Parties
Take your party appetizers to the next level with this amazing jalapeno popper cheese ball recipe! Loaded with bacon and jalapenos, these cheese balls offer the perfect blend of spice and creamy texture. Whether it's a holiday event or a casual gathering, these will be a hit with everyone!
Sweet & Spicy Gochujang Shrimp – 20-Minute Dinner
Transform your seafood dishes with this Sweet and Spicy Gochujang Shrimp recipe. The combination of gochujang paste, honey, and garlic creates a glaze that's both sweet and fiery. Perfect for a quick dinner or as an appetizer, this dish brings the taste of Korean cuisine to your home. #KoreanShrimp #GochujangGlaze #SpicySeafoodRecipe #EasyDinner #ShrimpRecipes #AsianFlavors 🍤🌶️
Jasmine Meals - Boudin Chimichangas with Crawfish Cream Sauce Ingredients: For the Chimichangas: 1 lb boudin sausage, casings removed 6 soft taco-sized flour tortillas 6 sticks pepper jack cheese 6 teaspoons Creole seasoning Oil or butter for frying Chopped green onions (for garnish) For the Crawfish Cream Sauce: 2 tbsp olive oil 1 tbsp all-purpose flour 1 tbsp dried onion 2 cloves garlic, minced 1-2 tsp Cajun seasoning 12 oz crawfish tails 1½ cups half-and-half or heavy cream 1 tbsp Worcestershire sauce 1 tbsp butter Shredded cheddar cheese (optional, for extra richness) Directions: Prepare the Chimichangas: In a skillet, warm the flour tortillas over medium heat until they become pliable. Place 2-3 tablespoons of boudin sausage in the center of each tortilla. Lay a stick of pepper jack cheese over the sausage. Sprinkle 1 teaspoon of Creole seasoning over the filling. Fold in the sides of the tortilla, then roll it up tightly to enclose the filling. Secure each chimichanga with a toothpick. Fry the Chimichangas: In a deep fryer or large skillet, heat oil or butter to 350°F (175°C). Fry the chimichangas for about 4½ minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels. Make the Crawfish Cream Sauce: In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and dried onion; cook for an additional minute to form a roux. Add the crawfish tails and Cajun seasoning, and cook for 2 minutes. Pour in the half-and-half and Worcestershire sauce, then bring to a simmer. Let the sauce simmer for about 5 minutes, or until it thickens. Stir in the butter until melted, and if desired, mix in shredded cheddar cheese until smooth. Assemble the Dish: Slice each chimichanga diagonally in half. Arrange the chimichanga halves on a serving platter. Spoon the crawfish cream sauce over the chimichangas. Garnish with chopped green onions. Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes Servings: 6 | Facebook
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