Mo' Cajun Spice - Customer Comments/Review

Tortilla Soup

10/31/2019

2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic

6 cups low-sodium chicken or vegetable broth

One 14.5-ounce can of diced tomatoes

One 14.5-ounce can black beans, rinsed and drained

One can of corn, rinsed and drained

2 cups your choice of cooked shredded chicken, ground beef, shredded pork or sauteed mushrooms for meat substitute.

2 limes, juiced, plus wedges for garnish

Mo' Cajun Spice Country Bean seasoning(Season to taste)

1 cup roughly chopped fresh cilantro leaves

Tortilla Chips

1 avocado, pitted, sliced

1 cup shredded Monterrey cheese

1 tsp Sour Cream

Instructions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute. Pour the chicken or vegetable broth, tomatoes, corn, and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your choice of cooked meat and Mo' Cajun Spice Country Bean Seasoning(Season to Taste). Cook for 20 to 25 minutes. Add lime juice and fresh cilantro to the pot. Ladle soup into a serving bowl and top with a lime wedge, tortilla chips, avocado slices, sour cream and cheese.

NOVEMBER NATIONAL FOOD HOLIDAYS

10/31/2019

November 1
National Bison Day

November 2
National Deviled Egg Day

November 3
National Sandwich Day

November 4
National Candy Day

November 5
National Doughnut Day
National Chinese Take-out Day

November 6
National Nachos Day

November 7
National Bittersweet Chocolate with Almonds Day

November 8
National Cappuccino Day

November 9
National Greek Yogurt Day

November 10
National Vanilla Cupcake Day

November 11
National Sundae Day

November 13
National Indian Pudding Day

November 14
National Guacamole Day
National Pickle ‘Appreciation’ Day

November 15
National Clean Out Your Refrigerator Day

November 16
National Fast Food Day

November 17
Homemade Bread Day

November 18
National Apple Cider Day

November 19
National Macchiato Day

November 20
National Peanut Butter Fudge Day

November 21
National Cranberry Day
National Gingerbread Cookie Day

November 22
National Cashew Day

November 23
National Espresso Day

November 24
National Sardines Day

November 25
National Parfait Day
National “Eat with a Friend” Day

November 26
National Cake Day

November 28
National French Toast Day

November 29
National Chocolates Day
National Lemon Creme Pie Day
National Rice Cake Day

November 30
National Mousse Day

Vegan NachO CheEse

10/14/2019

Ingredients

2 C. Potatoes, diced
1 C. Carrots, diced
1/2 C. water
1/3 C. olive oil
1/2 C. Rotel Diced Tomatoes
Mo' Cajun Country Bean Seasoning (Season to Taste)

Instructions

Boil the potatoes and carrots until soft.
Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. Store in refrigerator for up to a week.

*This cheese will melt just like real cheese!

Coconut Pumpkin Pasta

9/19/2019

This super simple creamy pumpkin sauce is a quick, warm, and comforting weeknight dinner.

INGREDIENTS

2 cloves garlic
1 Tbsp butter/vegan butter
2 15 oz. cans 100% pure pumpkin puree
1 13.5 oz. canned coconut milk
16 oz. fettuccine pasta
Holy Mo'ly and Ole Cajun for seasoning

INSTRUCTIONS

Begin boiling a large pot of water for your pasta. Once the water is boiling, add the pasta and boil until al dente (7-10 minutes). Drain in a colander.
While waiting for the water to boil, prepare the sauce. Mince two cloves of garlic and add them to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the pumpkin purée and coconut milk to the skillet and stir to combine. Add the Holy Mo'ly and Ole Cajun to taste. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 5 minutes), stirring occasionally.
Combine the pasta and pumpkin sauce. (Taste and add additional seasoning if needed).

*Can be served with cooked chicken, shrimp or sprinkled with Parmesan cheese

OCTOBER NATIONAL FOOD HOLIDAYS

9/19/2019

October 1
National Pumpkin Spice Day
World Vegetarian Day

October 2
World Farm Animals Day

October 3
National Soft Taco Day

October 4
National Taco Day

October 6
National Noodle Day

October 7
National Frappe Day

October 9
National Pizza and Beer Day
National HOAGIE Day

October 10
National Angel Food Cake Day

October 11
National Sausage Pizza Day

October 12
National Gumbo Day
Pumpkin Pie Day

October 13
National Peanut Festival
National Pumpkin Festival
National M&M Day

October 14
National Dessert Day

October 15
National Mushroom Day
National Red Wine Day

October 16
National Liqueur Day
National World Food Day

October 17
National Pasta Day

October 18
National Chocolate Cupcake Day

October 19
National Seafood Bisque Day

October 21
National Pumpkin Cheesecake Day

October 22
National Nut Day

October 23
National Boston Cream Pie Day

October 24
National Bologna Day

October 25
National Greasy Foods Day

October 26
National Pumpkin Day

October 27
National Potato Day
American Beer Day

October 28
National Chocolate Day

October 29
National Oatmeal Day

October 30
National Candy Corn Day

October 31
National Caramel Apple Day

VEGAN FRIED FISH

9/13/2019

Ingredients

1 block tofu (firm or extra firm, pressed)
1/2 cup Mo' Fish Fry
1/2 cup Flour
1 tsp Baking Powder
Nori Seaweed (sheets)
1 Lemon
Sparkling Water(plain)
Vegetable Oil

Drain and press the tofu with a paper towel. Try to get most of the water out.
Slice the tofu into medium thick slices
Place Nori Seaweed on tofu and squeeze lemon juice on top and allow to sit for 10 minutes (The seaweed gives the tofu a fishy taste and is like the skin on real fish).
In a large bowl add the Mo' Fish Fry, flour, baking powder and sparkling water.
Mix together with a fork or hand whisk. Whisk until you have a thick batter (You want the batter to be thick enough to stick to the tofu. If it's too thin add a little more of equal parts of Mo' Fish Fry and flour and whisk again)
Set aside for 5 min.
Heat oil in deep fryer.
Keeping the Nori sheets on top put the tofu in the batter and cover carefully with a spoon.
Using a spatula gently pick up battered tofu and gently drop into the oil and do the same with the rest of the tofu.
Let it fry for 3 minutes then flip over & cook the other side for a minute or two.
Place the fish on paper towel to absorb the excess oil.
Serve immediately with a slice of lemon, fries and tarter sauce.

"Holy" Vegan Burger

6/25/2019

Ingredients

2 cups walnut halves
8 ounces portobello mushrooms, gills removed, roughly chopped
3 ounces softened vegan butter
3/4 cups brown rice flour
1/2 cup uncooked regular rolled oats
2 tablespoons grated red beet
2 tablespoons vegan mayonnaise
1 tablespoon soy sauce
Mo' Cajun Spice Holy Mo'ly (season to taste)
Hamburger buns
Hamburger toppings

STEP 1
Finely grind walnuts. Place ground walnuts, chopped portobello mushrooms, softened butter, rice flour, oats, beets, mayonnaise, soy sauce, and Holy Mo'ly seasoning in a bowl. Mix thoroughly to combine.

STEP 2
Shape mixture into (1/2-inch- thick) patties. Heat a grill pan or griddle on high. Add cooking oil or cooking spray. Cook patties until heated through and lightly charred, about 2 minutes per side. Remove from pan or griddle and place in oven safe pan covered with foil. Place in oven for 10 minutes to allow oats to soften. Remove and serve on buns with your favorite burger toppings.

Double Battered Fried Okra

2/23/2019

Ingredients:

1 lb - Whole Okra
12 oz - Bag of Mo' Cajun Fish Fry
1 - Large Egg

1. Rinse okra and drain in colander
2. Mix 1/2 cup of Mo' Cajun Fish Fry with 1 large egg.
3. Use remaining Mo' Cajun Fish Fry for your second batter.
4. Dip okra in Mo' Cajun Fish Fry egg mixture until totally covered with mixture
5. Dip battered okra in dry Mo' Cajun Fish Fry and spoon mix over wet battered until completely covered.
6. Fry okra in batches for 3-4 minutes until they are golden brown.

Mo' Cajun Spice Jalapeno Corn Fritters

12/29/2018

Recipe:
2 Slightly Beaten Eggs
1 1/4 cup Self-Rising Cornmeal
1 1/4 cup Flour
1 tsp Mo' Cajun Spice (Ole Cajun Seasoning)
1 cup Milk
1 cup Cream Corn
1/4 Sugar
1 Jalapeno (Seeded and finely chopped, or remove seeds for less heat)
Vegetable Oil for frying

Mix all ingredients together in a large bowl.

Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

Crawfish Boil Pasta

4/10/2018

cDon't let leftover crawfish go to waste! Create this simple dish that is easy to make and taste GREAT!

Ingredients
1 cup green onion
1 lb. crawfish
1 lb. sausage
2 - 10.5 oz cans cream of mushroom (add more for creamier texture)
1 lb. spaghetti noodles
2 cups water
1/2 cup Mo' Crawfish Boil
Mo' Seafood (Season to Taste)
*Leftovers from a crawfish boil that have already been cooked and seasoned can be used. Corn, diced tomatoes, and cheddar cheese can be added for richer taste.

Directions
Bring 2 quarts of water to a boil and add 1/2 cup of Mo' crawfish Boil to water. Add raw crawfish tails to boiling water along with sausage for 10-15 minutes. In a separate pot add cream of mushroom, two cups of water and green onions and bring to light boil. Next drain water off pasta once it is Al Dente. Once pasta is drained, use slotted spoon to remove crawfish and sausage from boil water and place in pot with pasta. Pour cream of mushroom mixture on top, along with Mo' Seafood seasoning(season to taste) and mix. Corn, diced tomatoes, and cheddar cheese can be added for a richer flavor.

Enjoy!