Cabbage Salad with Oranges and Pecans

This colorful, delicious salad features seasonal produce.  It is the perfect starter or side for your Holiday Dinner Table.

Today is the final day of the Holiday Side Dish event......

G is for Grits

Cheesy Grits topped with perfectly cooked Shrimp, Bacon, and Vegetables, this classic southern dish is comfort food at its finest.

Celebrate Mardi Gras with these Oven Baked Cajun Sweet Potato Fries #FoodieHoliday

Sweet Potato slices tossed in Cajun spices and baked until crisp outside and tender inside.  These potatoes are the perfect side to your Mardi Gras Feast this year.

Today is Potato Lovers Day and we are having a Foodie Holiday Celebration......

Celebrating Mardi Gras with an Easy Sheet Pan Dinner

Let the Good Times Roll....at least for today.  Tomorrow starts the first day of the Lenten Season for Christians as we prepare for the Easter Celebration.  We will spend the next 40 days atoning for any failures during the past year, abstaining from excess and suffering the Lord's Passion before we rise with Him in jubilation and joy.

I decided to share with you today an easy sheet pan dinner for you to celebrate Mardi Gras.  You can make a quick stop at the market and pick up all you need to make this dinner when you get home.  

A Mardi Gras Salad and the Weekly Menu

This past Saturday we had the neighbors over for an early Valentine's Day Dinner.  I decided since Mardi Gras was right around the corner to make a Cajun Themed meal.

The table was set for Valentine Day and we started and ended with Valentine dishes but in between the Tomato Bisque and the Chocolate Cake (recipe coming soon) we enjoyed Cajun Rockfish, Cajun Spiced Sweet Potato Fries and this wonderful salad that I am sharing with you today........

Louisiana Ribs and the Weekly Menu

We had a great time celebrating Mardi Gras last weekend.  Good Food.  Good Friends. Good Times.

A Mardi Gras Gathering and the Weekly Menu to start the Lenten Season

Mardi Gras celebrations start this weekend.  Mardi Gras, also called Fat Tuesday, is a NOLA tradition and one that I am happy to incorporate each year into our celebrations.  This year I am inviting family and friends to join in the fun with dinner followed by games.  

Zombie Cocktail to Celebrate #MardiGras

 This fun, fruity cocktail is the perfect way to start your Mardi Gras celebration.

The Festive Foodies are here to help you plan your Fat Tuesday celebration.....

Cajun Nachos #SundayFunday

This fun take on Nachos is a great way to celebrate Mardi Gras.  Crostini topped with Shrimp and Sausage and then drizzled with a Sherry Cream Sauce.  Pour yourself a cocktail and Laissez les Bon Temps Rouler.

The Sunday Funday Bloggers are preparing to celebrate.......

Green Gumbo #SoupSaturdaySwappers

This Green Gumbo is made with assorted fresh greens instead of okra and is served with trinity rice for a filling, nutritious one dish meal that will have your family requesting seconds.

Welcome to this month's edition of Soup Saturday Swappers.......

Beignets #CooktheBooksClub

These French inspired fried pastries, similar to donuts, gained fame in the USA when served up in Creole restaurants in New Orleans.  They are served warm from the fryer and sprinkled with powdered sugar both for Breakfast and for Dessert.

I was inspired to make these after reading Buttermilk Graffiti by Edward Lee.....

Shrimp Etouffee #OurFamilyTable

Succulent shrimp in a spicy vegetable sauce made with roux and the New Orleans trinity, this stew like dish is just in time for Mardi Gras.

Join the bloggers over at From our Dinner Table as we share our favorite Seafood Recipes.......

Muffuletta Salad #MardiGrasRecipes

This salad takes all of the ingredients you love from the Muffaletta sandwich and puts it into a bowl.

Join the Festive Foodies as we celebrate Mardi Gras......

Let the Good Times Roll and the Weekly Menu

Last night we hosted a Mardi Gras get together at the house.  It was a great time starting with Hurricanes and ending with Beignets.

You can't have a Mardi Gras Celebration without Hurricanes.  These sweet fruity drinks with plenty of rum are an iconic New Orleans cocktail.

Step in as I share details of the party, our upcoming week, a Hurricane recipe and the Weekly Menu......

Celebrating Mardi Gras with #SundaySupper

gril·lade :
/ɡriˈläd,ɡrēˈyäd/ noun
 plural noun: grillades
 a kind of meat stew usually made with beef steak, typical of French regional and Cajun cooking.
source: Google Search

Tender Spicy Morsels of Beef Tenderloin in Gravy

 served over Cheese filled Grits

 and topped with a Bacon and Tomato Relish!!

Can you think of a better way to celebrate Fat Tuesday?  I certainly can't.  Mardi Gras (Fat Tuesday) is celebrated on February 28th this month.  March 1st is Ash Wednesday and the beginning of our Lenten Season so we are getting ready for our last hurrah before the fasting and alms giving commences.  

Our host, Marion of Life Tastes Good, wisely asked us all to bring our favorite Mardi Gras recipe to the table this week.  This way all of our readers have a couple of days to plan their menu for their Mardi Gras celebration on Tuesday.

Keeping in mind that many of my readers will be working on Tuesday, I wanted to share a dish that is quick, easy and filled with the Cajun flavors you would find if you were lucky enough to be celebrating Mardi Gras in New Orleans.  When you read this, I will be in Dominica, celebrating Carnival.  I'm so excited.

This entire meal is ready in less than an hour.  Be forewarned that, in true Cajun fashion, this dish is very spicy.  I cut way down on the amount of Cayenne pepper and it still had a great bite.  A little too much bite for Frank who is very spice sensitive so if this is the case with your family you may want to reduce the Cayenne pepper even more.

Once you have seared the tenderloin and are letting the gravy thicken and reduce it is time to make your cheesy grits.  I used quick cooking grits which take only 5 minutes.  Stir in the cheese and butter and set aside while you rewarm the steak in the gravy and throw together the Bacon and Tomato Relish.

You are now ready to serve.  Plate the grits on one side of a shallow plate or bowl.  Ladle the stew onto the other side and top with a healthy dose of the tomato and bacon relish.

This elegant and delicious dinner is on the table within an hour making it perfect for a weeknight dinner but beautiful and tasty enough to serve to guests.  I adapted this recipe from one found in my latest issue of Cuisine at Home.  I made my own cajun seasoning adapting this recipe from Food.com. 

Tenderloin Grillades with Cheesy Grits and Tomato/Bacon Relish

adapted from Cuisine at Home, Issue #122

Stew:

1 lb beef tenderloin, slice into strips

3 T. flour

1 t. white pepper

1 t. garlic powder

1 t. onion powder

1/2 t. cayenne pepper ( more or less to taste)

1 t. paprika

4 thick slices of bacon, diced

1 yellow pepper, cut into chunks

1 med. red onion, sliced

2 cloves garlic, minced

1 T. tomato paste

2 c. beef broth

1 t. worcestershire sauce

Grits:

3/4 c. half and half 

1 1/4 c. water

dash of cayenne pepper

1 cup grits

1 c. colby jack cheese, shredded

2 T. butter

Relish:

4 slices diced bacon, cooked 

1 large tomato, seeded and diced

1/4 c. chopped fresh parsley

1 t. red wine vinegar

Combine the flour, pepper, garlic powder, onion powder, cayenne and paprika in a large plastic bag. Add the beef strips and shake to coat.

Cook bacon in large skillet over med heat until crisp.  Set aside to drain on a paper towel lined plate.

Add olive oil to the bacon grease in the skillet to equal 2 tablespoons.  Heat over med high heat.  Sear the seasoned tenderloin, in two batches, for a minute on each side, reserving any seasoned flour left in the bag.  Set aside on a plate.

To the same skillet, still over med high heat, add 1 more tablespoon of olive oil.  Add the onion and peppers to the skillet and cook for 5 or 6 minutes, stirring occasionally, until softened.  Add garlic, tomato paste, and remaining seasoned flour.  Cook and stir for a minute or two until fragrant.  Stir in the broth and worcestershire sauce.  Bring to a boil, scraping up any browned bits sticking to the bottom of the skillet.  Let cook until thickened and reduced, 5 minutes or so.

While gravy is thickening, make the grits by bringing the cream, water and cayenne to a soft boil over med high heat in a large saucepan.  Gradually stir in the grits, reduce heat and cook, stirring often until thickened, about 5 minutes.  Stir in the cheese and butter, set aside.

Turn the heat off under the gravy but leave on burner.  Add the reserved tenderloin and allow to gently rewarm. 

Toss together the reserved bacon, tomatoes, parsley and red wine vinegar.

Place a quarter of the grits on one side of a shallow plate or bowl.  Ladle a fourth of the stew along side the grits and top with 1/4 of the Tomato/Bacon relish.  Print Recipe

More Recipes Celebrating Mardi Gras

Appetizers

• Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffaletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Courtbouillon by Culinary Adventures with Camilla
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gluten Free Gumbo by Cricket’s Confections
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Slow Cooker Jambalaya by The Crumby Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Not So Dirty Rice by Simple and Savory
• Red Beans and Rice by Cindy’s Recipes and Writings

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cake Bites by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

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