Rotisserie Chicken Salad

Standard

image

We love this recipe because it is so easy, no cooking involved and it is get in my belly good! 

What you need-
1 Rotisserie chicken (purchased from market)
1/2-1 Celery stalk, diced
1-2 spring onion, chopped with tops
¾ cup mayonnaise
2 ounces cream cheese, room temperature
1 tablespoon lemon
2 tablespoons drippings (in bottom of packaging) or chicken broth
Celery salt, to taste
What to do-
Clean that chicken off of the bone and put into large bowl. Get in there with your clean hands and break the chicken up.  Add celery and spring onions to chicken. In a separate bowl, combine mayonnaise, cream cheese, lemon juice and drippings.  Add mayo mixture to chicken and mix using hands.  Season with celery salt.  Serve on a bed of salad greens with sandwich rolls or any way you want to.

The Sisters Remoulade Sauce

Standard

image

This sauce is awesome on shrimp, fish, crawfish, po boys or your finger. I even put it on my egg samich and it was get in my belly good. This recipe makes a good bit but will last a while in the fridge. It is better after it hangs out in the fridge overnight. You need to let all of those flavors get to know each other.

The Sisters Remoulade Sauce
What’s in it-
1¼ cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons horseradish
¼ cup Creole whole-grain mustard
3 tablespoons ketchup
1 teaspoon hot sauce
1/2 cup onion, chopped
2 teaspoons capers
1/2 cup green onions, tops included chopped
1/4 cup celery, minced
2 tablespoons garlic, minced
3 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Make it-
This recipe sure is easy. Mix all the ingredients together and stick it in the fridge until you are ready to use.

Beach Bread

Standard

image

We could write a chapter on Beach Bread but ain’t nobody got time for that. We have made variations of this recipe FOR-EVA. This is an old trusty- We made it, we liked it and well, we are going to make it again. We made a variation of this recipe on Cooking with Paula Deen and it was a HUGE hit.

Beach Bread

What you need-
½ stick butter
1 clove garlic, minced
¾ cup ripe tomatoes (Seeded, drained and diced)
Cajun seasoning (Slap ya Mama)
½ cup mayonnaise
3/4 cup Colby & Monterey Jack Cheese (or any of your favorite cheese)
3 Tbs. fresh parsley
1 loaf French bread

What you do with the stuff we said you needed-
Get that oven heated to 350 degrees.
In a large skillet melt butter over medium heat. Add your garlic and tomatoes and cook for a few minutes.
Season with Slap ya Mama. In a medium bowl mix mayo, cheese and parsley. Combine butter mixture with mayo mix. Cut loaf of bread in half and then cut bread lengthwise so that you have 4 pieces. Spoon mixture on bread and bake for 5 minutes and then broil for an additional 3- 5 min. or until bread is crisp and cheese is bubbly. Watch closely it will burn. Cut bread into individual portions. Use bread for dipping and sopping.

Watermelon Salad

Standard

image

This is so simple and a nice addition to any backyard BBQ.
Watermelon Salad
Gather-
1 seedless watermelon
½ red onion, sliced thin
Kosher salt to taste
¼ cup extra virgin olive oil
¼ cup lime juice
3 tablespoons honey
2 tablespoons cilantro

Do this-
Cube watermelon into bite size pieces and toss with onions and salt. Combine olive oil, lime juice, honey and cilantro. Pour over watermelon and toss

Fiery Cajun Shrimp

Standard

This is an “old trusty”. We made it, we liked it and we are going to make it again. This would have to be one of our all-time favorite recipes. We have been making this forever and people always love it. The sauce is unbelievably good. With that being said, make sure you serve plenty of French bread for sopping up the spicy buttery goodness.

Get these ingredients-
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
French bread for sopping

Let’s make it-
Alright people, this is so simple to make. Get that oven going and heated to 400°F. Stir together the first 6 ingredients. Pour the mixture into a large casserole dish or an iron skillet. Add your shrimp and top with lemon slices. You are going to want to bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. This is important- after the first 10 minutes check the shrimp several times. As soon as they start turning pink, take them out of the oven. They will continue cooking. You don’t want overcooked shrimp. Add parsley and enjoy!

image

BLT Dip

Standard

blt dip

This recipe is always a crowd pleaser and is so simple to make. Some like this dip hot and some like it cold or some like to double their pleasure and have it both ways. Either way you choose it will be lip smacking delicious.

BLT Dip

Gather-

1 package Knorr® Vegetable recipe mix

1 cup Mayonnaise

1 container (16 oz.) sour cream

3-4 spring onion with tops, chopped

1 large tomato, seeded and diced

1 lb bacon, fried crisp and diced

What to do- 

This is an easy  one folks.  Get you a large bowl out, add the first four ingredients and give it a good stir.  Next, stir in about 3/4 of the bacon and tomatoes to the dip, reserving some for garnish.  Garnish with the remaining bacon and tomatoes. Cover and pop in the fridge for a couple of hours and let the Knorr do it’s magic.  Serve on a bed of lettuce with toast points or chips. Heated- stir 1 1/2 cups cheddar cheese into dip. Pour dip into a greased shallow casserole dish and pop in a preheated 350 degree oven for about 15-20 minutes or until cheese has melted and dip is bubbly.

Honey, Lime and Cilantro Wings

Standard

Amy- You know in a lot of families/relationships the men do all of the grilling and the women work on all of the fixins inside.  I love to grill and Andy has no problem allowing me to be the grill master from time to time. I love to get outside, turn me some good tunes on, have me a big ole frosty mug of diet coke and get my grill on. It’s pretty exciting to me and I’m pretty darn good at grilling too.  I get it honestly; our Daddy is the master of disaster on the grill. I’m not a huge fan of using the lighter fluid.  I never seem to get enough or I get too much.  When I was formulating this recipe, my fire went out and I had to add lighter fluid.  Well guess what, I added a little too much and about caught myself on fire.  It scared me to death but I managed to get the recipe completed.  I am so glad I did because these are some of the best wings that I have ever flopped my lips over.  All of these flavors are absolutely delicious together.  Happy grilling folks and be super sonic careful when using the lighter fluid. 

honey wings

 Honey, Lime and Cilantro Wings
Round up-
4 lbs chicken wings, fresh not frozen
Marinade-
3 limes (juiced)
¾ cup extra virgin olive oil
1/4 cup cilantro
½ tablespoon Kosher Salt
1 teaspoon sugar
1 teaspoon paprika
For the sauce-
½ cup honey
1 stick butter
4 tablespoons fresh lime juice
Zest from 2 limes
3 cloves garlic, minced
2 tablespoons cilantro, chopped
Salt and ground black pepper
Arugula or salad greens
Cherry tomatoes and additional cilantro (for garnish)

 

Do this- 

Make your marinade by dumping all of the things that you needed in a Ziploc bag.  Mush it around making sure everything is mixed up really good.  Add your clean wings to the bag and give it a shake or two.  Pop in fridge overnight and let the marinade do its magic.  Turn the bag over ever so often to make sure all of the wings are soaking up the marinade. Time to drill- Daddy always calls it drilling instead of grilling. Not sure why, but he does. Get you some good tunes on and an adult beverage or soda and let’s get the show on the road. Stack you about 3 ½ pounds of charcoal in a pyramid on one side of the grill.  Since I almost caught myself on fire and have a hard time figuring out how much fluid to use, I did some research to find out how much lighter fluid you are suppose to use.  According to the lighter fluid bottle (who knew there were directions on the back), you are supposed to use 1.6 ounces of fluid per 1 pound of charcoal. So, add you 5.6 ounces of fluid and fire it up dude. Let your charcoal burn for about 15 minutes.  Spread charcoal on that one side of the grill and let it burn for another 5 minutes. Put your wings on the other side of the grill (not directly on the fire) and shut the grill for about 35 minutes.  Don’t be lifting it to take you a look at the wings.  Leave the grill closed; you want all of the heat to stay inside the grill.  Now head inside and make your wing sauce by putting all of the ingredients in a sauce pan and heating it until butter and honey have come together as one.  Use about ½ of the sauce to baste and put the rest to the side.  Now, your 35 minutes are up and you can open the grill.  Baste wings using a basting brush, flip the wings and baste the other side.  Don’t be shy with the basting sauce. Close the lid and grill for an additional 35 minutes or until wings are done. Once the wings are done I like to baste them again and move them to the fire side of the grill.  The basting sauce will drip down on the fire and cause the charcoal to spark up.  I like to get the skin charred a little bit. Take your wings off and toss with the remaining sauce.  Serve on a bed of arugula or salad greens and garnish with cherry tomatoes and fresh cilantro. I like to use arugula because the peppery flavor from the arugula works so well with the honey and lime sauce but you can use whatever you like or have. The heat from the wings will wilt the greens and make them so darn yummy.

Big Daddy Rick’s Baby Back Ribs

Standard

ribs3 Suzette- Rick is my husband and he and his family have been in the BBQ business for 35 years. Sure as a cat has climbing gear, this recipe is jam up and jelly tight. It is very simple yet mouth watering delicious. You will not want to wear you Sunday best when it comes to eating these ribs.

Big Daddy Rick’s Baby Back Ribs

Just a couple of ingredients for this one-
1 full rack baby back ribs, skin removed
Cajun seasoning

What you need to do-
It is important to skin and trim your ribs before cooking them. So I am going to tell you how to do it. Get your ribs out and turn them over so that the curve side is up and the meaty side is down. You will notice that there is a silvery membrane connected to the ribs. You are going to want to take this off. So, what you do is take a knife and pry under the membrane until you have enough room for your finger to fit inside. Then slowly pull it off. It may come off all together in one piece or you may have to take it off in pieces. Now it’s time to trim some of the fat off of the ribs. To do this take you a sharp filleting knife and cut and scrape the excess fat off of the slab. You can always ask your butcher to do this for you if you don’t want to do it. Place your slab of ribs on some heavy duty aluminum foil and not the el-cheapo kind. You want the shiny side down. Why you say, because my husband said so and he should know because he makes the best damn baby back ribs this side of the Mason Dixie Line. Generously season both sides of the slab with Cajun seasoning. Rub your meat making sure that the seasoning penetrates into the meat. Wrap foil tightly around meat and pop in the fridge for several hours so all of that seasoning can infiltrate into the meat (best to let it sit overnight). Take the ribs out of the fridge about 30 minutes before you are ready to put in the oven. Heat your oven to 300 degrees. Place your ribs, with foil still on, on top of baking sheet. Cook for 1½ hours. Remove ribs from foil and baste ribs with sauce. Place on a hot grill to crisp up the ends. Baste ribs with BBQ sauce on both sides while on the grill.

BBQ Sauce

Round up-
2 cups ketchup
¼ cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons oil
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Cajun seasoning

Make it-
This is easy to make. Put all of the ingredients in a medium size sauce pot and cook over low heat for 1 hour. Cool before refrigerating.

Grilled Cajun Brussels Sprouts

Standard

image

Amy-
Growing up mom made Brussels a lot and Suz and I hated them. We especially hated the smell of them. We called them poop balls because of the smell. I guess our taste buds have changed and we love them now. The Cajun sauce and the grilled flavor make these sprouts extra yummy.

What you need-
16 oz Brussels sprouts, ends removed and cleaned
3 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 teaspoons hot sauce, or to taste
1 teaspoon rice vinegar
Cajun seasoning, to taste

Do this-
In a sauce pan, heat butter and add olive oil, garlic, hot sauce and vinegar. Simmer for a few minutes and then season with the Cajun seasoning.
Throw Brussels into a large, microwave safe mixing bowl, add you 2 tablespoons of water and heat in the microwave on high for about 4 minutes. Drain water off of Brussels. Toss sprouts in 1/2 of the sauce and then put in aluminum foil pack and seal. Grill for about 10 minutes or until desired tenderness. Toss in remaining sauce.

Creamed Spinach and Sausage Quiche

Standard

image

Get these things-
4 packed cups fresh baby spinach
3 tablespoons butter
4 scallions, chopped
2 tablespoons flour
2/3 cup whipping cream
Salt and pepper to taste
¼ teaspoon nutmeg (optional)
1/2- 3/4 pound ground sausage
1 clove garlic, minced
1 cup sharp cheddar cheese
3 Eggs
¾ cup heavy cream
Deep dish pie crust, browned according to package instructions

To do-
Melt butter in a large skillet and add spinach and scallions, wilt spinach.  Add flour all at once and stir until well blended.  Cook for 3 minutes, stirring often.  Add 2/3 cup cream, stirring until thickened.  Add salt, pepper and nutmeg.  Meanwhile, brown sausage and add garlic close to the end of browning.  Drain sausage and combine with spinach mixture, allow to cool. Pour sausage and spinach mixture into bottom of pie shell.  Top with cheese.  Whisk eggs and cream and season with salt and pepper.   Slowly pour egg mixture over cheese, use a fork to incorporate eggs with sausage mixture.  Place on a lined cookie sheet and bake in a preheated 350 degree oven for 45-60 minutes or until eggs have set.