Wednesday, March 13, 2013

Roasted Asparagus

'St. Patrick's Day' History

"St. Patrick's Day is celebrated on March 17, the saint's religious feast day and the anniversary of his death...," reads an article published by The article continues to explain, "The Irish have observed this day as a religious holiday for over 1,000 years. On St. Patrick's Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink and feast..." Read more...

In modern day society, many of the foodists continue to partake in cooking the traditional dishes such as cabbage, corned beef, and potatoes.  However, this day in age, cooks around the globe are presenting their dishes in more creative and profound ways. Us, we like to stick to the more traditional recipes, and bring out the flavors we already know and love.

Asparagus- People tend to have a love-hate relationship with asparagus. Either they love it or hate it. Me, it's both. If it isn't prepared to my liking, I just can't eat it. Well, here is my new, and thus far, favorite way to eat it!

Roasted Asparagus
(Sprinkled with Mr. Pete's Cajun Seasoning, Wrapped with Bacon, and Topped with Cheese)


1 bunch of asparagus
1 pack of bacon
1/4 cup parmesan cheese, shredded
1/2 tsp lemon juice
salt and pepper to taste
1 drizzle of olive oil


Once your asparagus stems are rinsed, bend the bottoms individually until they each snap. This allows you to discard the tough portions of the stems from the bottoms. The flavorful upper stems are shown in bowl above. Drizzle the asparagus tops with cooking oil and give them a dash of salt and pepper. Toss gently to coat stems entirely with oil. Set aside.

Wrap 1 slice of bacon around several stalks of asparagus (4 or 5). Sprinkle 1 tsp of Mr. Pete's Cajun Seasoning over the top, and place in a coated baking dish with non-stick spray. Place in a 350 degree oven for 30 minutes uncovered.

After 30 minutes of baking, remove dish from oven, turn bacon-wrapped asparagus over and season with remaining Mr. Pete's Cajun Seasoning. Return to the oven for another 25 minutes.

Once cooked, remove from oven and sprinkle cheese over the entire dish, allow to sit for a few minutes or until cheese begins to melt.

Serve on the side of your favorite dish with a spritz of lemon juice on top.

And now you have it! My favorite way to enjoy these tender stalks of delicious bacon-wrapped stalks! So, do you love it or hate it?

Friday, March 8, 2013

Southern Shrimp & Cheesy Grits

Honestly, we really do not make this dish often at home; only because several members of the family do not particularly care for the texture of grits. So, by the end of the night, we are having to look for something else to satisfy them. However, if you do like the texture and flavor of grits, you must try this recipe! I have also, on many of occasions, served the shrimp and sauce over pasta. Once you try this dish, you too will be thinking of many ways to also incorporate this sauce into different dishes!


1 lb. large shrimp, peeled with tail on and deveined
4 cups grits (Don't forget the ingredients required to prepare your grits)
1 cups stock or water (I use a seafood stock)
2 cups heavy cream
1 stick of butter or margarine
1 cup grated cheddar cheese
3 tablespoons all-purpose flour
1 tablespoon garlic, minced
1 cup green onions, diced
salt to taste

Preparing the Grits:

Notice the creamy texture of the grits. This is prior to adding the cheese.

Begin by cooking the grits according to your package directions. I prefer to cook my grits on the stovetop, but microwaveable grits will do as well. Once you have prepared your grits, on a stovetop in a saucepan, add 1 cup of heavy cream to your grits. You can add more to get the right consistency. You are looking for a creamy texture (not dry or liquidy). Once you have obtained the right consistency, add the shredded cheddar cheese and mix well.

Sautéing the Shrimp:

It is important to note here that shrimp cook very fast. Overcooking the shrimp can hurt your entire dish. So check your heat and monitor your time during the cooking stage.

Once the shrimp have been peeled, sprinkle 1 tablespoon of Mr. Pete's Cajun Seasoning to shrimp and mix to coat the shrimp well. Melt 3 tablespoons of butter in a skillet on medium/high heat. Once butter is melted, lower your temp to medium and add your shrimp to the pan. Cook them on each side for 3 to 4 minutes, depending on the size of your shrimp. I used 16-20 count, and cooked them for 7 minutes (3 1/2 minutes on each side). Remove the shrimp from the pan, and set aside.
*** Do not remove the seasoning bits from the pan. We will use this in the next step.

Creating the Sauce:

Keeping the seasoning bits in the pan for added flavor, increase your heat back to medium/high. Add 3 tablespoons of butter and 3 tablespoons of flour stirring well to create a roux for the sauce. Once your roux has achieved a light tan color, add your minced garlic and half of your green onions. Cook for 2 minutes to soften.

Next, add your seafood stock or water slowly whisking constantly. Once blended, add your heavy cream and 1 tablespoon of Mr. Pete's Cajun Seasoning. Cook for 2 minutes. The consistency should be that of a gravy. If it looks too thin, let it simmer another minute or so. If it looks too thick, add a bit more liquid (stock, water, or cream). Taste the sauce to assure you have reached your desired flavor. Add more seasoning or salt as needed.

Plating the Dish:

You will want to spoon a heaping amount of cheesy grits into a bowl. Add a half dozen or so shrimp on top of the grits. Drizzle the sauce on top of shrimp and garnish with your remaining green onions.

When enjoying your plate of Southern Shrimp & Cheesy Grits, make sure to get you a spoonful of the grits with a taste of the sauce. While pinching the tail, bite the shrimp and taste the grits and sauce for maximum flavor! Trust me, this dish will have your tastebuds flowing and craving more! You'll Get Hooked On It!!!

One of our facebook friends has recreated this spectacular dish, Here's what she had to say, "The Shrimp and Grits were amazing!!! It was a major hit in this house. This was a perfect dish, full of flavor and very simple to make. I don't think we would have found better eating out...HONEST! It is totally 100% AWESOME!! A keeper for sure! I will... LOVE this recipe forever!"

"I think I died and went to Heaven !!! Mr Pete, this is to die for! Seriously!!! OMG!!"

There you have it folks! Thank you Diane for your wonderful review and the beautiful photo!

Tuesday, February 5, 2013

Machoux: An alternative to the everyday veggie

No matter what part of the globe we reside in, we add a side dish to round out just about every meal we create. Whether you incorporate beans, peas, salad, or corn, side dishes become bland over time. Well, here's a Cajun take on a bland dish that is sure to please!

Corn Machoux, pronounced Mak shu, has been a traditional dish of South Louisiana for generations. The beautiful colors and bold flavors add a bright and delicious contrast to any main dish. This particular recipe will feed a crowd; but we love leftovers, and you will too after you try this amazing recipe! Below are some suggestions for many other ways to enjoy this dish, so that you will have other ideas to use your leftovers too. Heck! You may even double or triple this recipe!

Yields: 10 servings

1 lb. corn (We like to use fresh cob corn; but you can also use frozen corn.)
4 tbsp. butter or margarine, unsalted
1 large onion, diced
1/2 cup diced green bellpeppers
1 cup tomato, diced
1 tbsp. garlic, minced
1/2 cup heavy cream
salt to taste

In a saute` pan, melt butter on medium/high heat. Add onions and stir for 3 minutes, or until clearing begins. Add bellpepper and garlic, and mix together for another 3 minutes. Add corn, stir, and cover.

Right before covering

Cook for an additional five minutes until adding tomatoes. Stir gently while adding cream and Mr. Pete's Cajun Seasoning. Heat thoroughly and taste. Add desired salt. Serve immediately.

You'll no longer refer to corn as "bland"! You'll want to use the leftovers as a base for a corn soup or gumbos. You can also serve this recipe as a main dish! Add shrimp, crawfish, sausage, or chicken to this dish for an excellent quick and easy meal! Corn isn't your everyday vegetable anymore; especially when it's spiced just right with Mr. Pete's Cajun Spices! Get Hooked On It!!!

Tuesday, January 29, 2013

Creamy Cajun Turkey Pasta

It's been another warm winter, as we Cajuns are used to. Although we'd love to serve more gumbos and soups, it's just been too hot! As a matter of fact, while the rest of the country is seeing dips in their temperatures down in the 30's and below, we had near 80's today in southern Louisiana!

Seems like I've been more on a pasta kick than anything; which is wierd because we are usually more of a meat, rice, and potato kind of family. The freezers are packed full in our house, so it doesn't seem fitting for me to stock up on more food when I visit the grocery store. Instead, I decided to defrost another package of turkey from the holidays. But I wanted something different, you know. Something with a sauce. And this is what came out of it...

Using ingredients I already had on hand, here's what you'll need:

1 stick of butter or margarine
2 cups turkey, shredded or cubed
2 1/2 cups chicken stock
1/2 cup flour
2 tbsp. minced garlic
2 tbsp. Mr. Pete's Cajun Seasoning
1/2 cup heavy cream
8 oz. Parmesan cheese, shredded
1/4 cup green onions, diced
1 cup frozen peas
1 lb. spaghetti noodles
Salt to taste


In a non-stick skillet over medium/high heat, melt butter. Slowly add flour, whisking until completely mixed and you notice a light brown color.

This is the color you'll be aiming for. Don't worry. The cream will lighten the sauce up in the end.

Add garlic and 1 tbspn. of Mr. Pete's Cajun Seasoning. Stir. Add chicken stock. Stir. Add peas. Stir.
After all that stirring, I promise it will be worth it!

Cook for approximately 5 minutes to allow the peas to thaw. During this time, I prepare my turkey.

Using my fingers, I simply pull apart the turkey into bite-size pieces. Feel free to cut your turkey in cubes or shred yours further.

Add turkey to the sauce, stirring until thoroughly heated about 10-15 minutes. Stir in cream and 1 cup Parmesan cheese. Add remaining Mr. Pete's Cajun Seasoning. Salt to taste. Remove from fire and add about half of the green onions and stir.

Cook spaghetti noodles according to package directions. Serve the cream sauce over the pasta. Using the remaining green onions and parmesan cheese, garnish the plates. Your dish will look and taste amazingly delicious! See for yourself!

We hope you will enjoy this Creamy Cajun Turkey Pasta as much as we did! Feel free to also substitute different ingredients that you may already have on hand, except for Mr. Pete's Cajun Seasoning! This is where your flavor is at! Trust me when I tell you, you'll Get Hooked On It!!!

Thursday, January 17, 2013

'Like & Share' Photo Contest! Spicy Prizes & $$$!

Mr. Pete is hosting a 'Like & Share' Photo Contest on his facebook page now! Simply visit, like the page, like the photo, and share with your family and friends to win these fabulous prizes pictured below!

That's not all! Mr. Pete is also giving the lucky winner a $50.00 Visa gift card! So Go! Share our great flavors with others! Win! Get Hooked On It!!!

Wednesday, January 16, 2013

How many layers will you incorporate?

When I was younger, my mother always served several different appetizers on game days. She would spend the morning in the kitchen making one main course and literally 10 delicious finger foods for everyone to enjoy throughout the day. This is one appetizer I always seemed to enjoy when watching the ball games, and just had to have her recipe. So after speaking to her, I learned she wasn't the only person who made this 'layered dip', but it was actually served in many varieties all over the globe. Although disappointed to learn that it wasn't original (I didn't spend much time in the kitchen, if ever, in my younger years), I decided to make it for my family. 

I have altered this recipe numerous times to not only experiment and serve our favorite flavors, but to accomodate others who may not care for certain ingredients. My mother referred to this dish as a 7-layer dip. During the Superbowl, you'll find 3 different plates of layered dips and several chip options for all to enjoy! However, they aren't all 7-layers. ;) Unfortunately, I don't have pictures of each variation. Still, I will provide you with alternate ideas and update you when the big day arrives... this year in our native state at the New Orleans Superdome!

So, here's what we started with. The first layer is 1- 16oz. can of refried beans. You can use whichever brand you'd like. I use this particular ingredient at the bottom, since it adds firmness to dip the chips.

The next layers consist of 12oz. of Nacho Cheese Sauce and 1 cup Mayonnaise. Spread the ingredients one at a time evenly over the top of the refried beans as shown below.

Next, I sprinkled 1 tspn. Taco seasoning and 1 tspn. Lemon juice for an extra bite.

Finally, add 1/2 tspn. Mr. Pete's Cajun Seasoning for extra flavor and 1/4 cup diced green onions for a bit of color and texture to achieve your 7-layer dip. Serve with your favorite potato chips!

Additional Ingredient options:
Diced Tomatoes
Shredded Lettuce
Sour Cream
Shredded Cheese of any kind
Red & Green Bellpeppers
Cream Cheese

The options are endless; and there's no rulebook that says you can't have them all! Create your own and call it a Fiesta Dip, a Mexican Dip, a Taco Dip, or whatever you'd like! So, how many layers will you incorporate?

FYI: This year we'll be serving a NEW layered dip at our Superbowl Party! I can't wait to share with you that recipe! There will be no need to wash dishes! Your guests will be licking the plate!

Wednesday, January 9, 2013

Mr. Pete's 'Signature' Seasoned Cajun Fish Fry

Mr. Pete's Seasoned Cajun Fish Fry, the very first of his products to hit the store shelves, a recipe that is extremely versatile and unlike any other, a restuarant's favorite "go to" batter! That's why we have dubbed it our 'Signature' product.

There are many different blends of batters available on store shelves, some well-known, others maybe not so much. But did you know that majority of those blends are pretty much all the same thing? A mixture of flour and additives. Some do contain seasoning, and loads of it; as well as too much salt.

Well, here's what you get with Mr. Pete's Seasoned Cajun Fish Fry.
Nutrition Facts
Serving Size 1.3 tbsp (9g)
Amounts based on each serving
Calories 30 (Calories from Fat 0)
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 170mg
Total Carbohydrates 7g
Sugars 0g
Protein <1g

Ingredients: Corn Flour, Corn Meal, Salt, Cayenne Pepper, Garlic, Black Pepper, Monosodium Glutamate, Citric Acid, Dextrose, Natural Lemon Flavoring, Onion, Sugar, Silica (to prevent caking)

Mr. Pete's Seasoned Cajun Fish Fry contains just the right amount of seasoning to give your foods the kick it needs; but not too powerful that you can't enjoy your meal. I say "foods", because this product can be used for more than just fish. Although it has been labeled 'Fish Fry', this product can be used for any type of meat or vegetable, and maintains the same results each and every time! Here's just a few meals we used our 'Signature' Fish Fry on.

Fried Onion Rings

Fried Softshell Shrimp & Fried Potatoes

Fried Pork Chops

Fried Mushrooms

Fried Chicken Drummettes

Not only can Mr. Pete's Seasoned Cajun Fish Fry be used for whatever meat or veggie you like to apply batter to; but this wonderful product can also be used for baking! Check out the crispy crust!

Baked Pork Chops
But that's not all! You will never need an egg or milk wash to adhere the batter to your foods! Simply visit our webstore to purchase Mr. Pete's Seasoned Cajun Fish Fry; and follow the steps below to prepare your favorite fried foods!

Step 1: Soak your chosen foods in water.

Step 2: Press batter firmly into your chosen foods.

Dust off any excess batter.



Step 3: Fry your meat or veggies in 350 degree oil until golden brown.

If you are baking your meat or veggie to achieve a crispy flavorful crust, simply spray butter on top of batter to moisten it, pop into a 350 degree oven, and bake. Times will vary depending on your cut of meat or type of veggie.

Did you notice? This particular batter is also one of the lowest sodium batters on store shelves! Not only is this recipe one of the best on the market for those who suffer with heart disease, but it's a better choice for diabetics too with no added sugar! Best of all, the flavor combinations provide your foods with just the right heat and spice to accentuate the taste of your food, instead of overpowering them.

Now, if that still doesn't entice you, maybe this will.
Turn Mr. Pete's Seasoned Cajun Fish Fry into a wet Beer Batter! Get the recipe here!

Here are just a few more reasons you should definitely try this fabulous blend Mr. Pete has created!

Christine, FoodThoughtsOfAChefWannabe, says, "DO NOT go another day without it!" Check out her review here>>> 

Krista, Everyday Mom's Meals, shares, "This was something we could all enjoy b/c it combined our favorite things about our regular fish. [Some] got the kick they enjoy from the Cajun Seasoning and I got a crispy, golden battered coating. This batter was different than any I've ever used before..."

One bite, wait for it... wait for it... you'll Get Hooked On It!!! So if you haven't decided until now that you need Mr. Pete's 'Signature' product in your kitchen, get yours in our kitchen!

Thursday, January 3, 2013

Turkey Salad

The holidays have come and gone, and now you're left with a huge mess of wrapping paper, dishes piled high in your sinks, Christmas decorations strung about, and a fridge full of leftovers. At the same time, you are having to return to the work grind. Well, here's an idea!

Grab these ingredients:

1 lb. Leftover Turkey, cooked
1 small onion, diced
1/2 Red Bellpepper, chopped
1/2 Green Bellpepper, chopped
3 tbsp. Mayonnaise
1 tbsp. Dijon mustard
1 tbsp. Vinegar

Grind up that turkey!

Add some onions and peppers, the remaining ingredients, and stir!

You can serve the turkey salad cold or room temperature, and with crackers or bread. So whether you are cleaning up after guests, picking up your holiday decor, or finishing up a long work day, this quick and easy recipe will have your family satisfied!