Man, we do love these shrimp. Every time we make these our company gobbles them up. The sauce is out of this world and is great on fried wings too! We are here to tell you that these Sha Bam Shrimp are “GET IN MY BELLY GOOD” and a crowd pleaser.
Sha Bam Shrimp
What you need-
1 pound shrimp, peeled and deveined
Salt and pepper
1 cup vegetable oil
½ cup of corn starch
For the Sauce-
¼ cup of mayonnaise
1/8 cup Thai Sweet Chili Sauce
1 tablespoons Sriracha chili sauce
1 spring onion with tops, diced
In a large frying pan heat oil to medium high heat. Season shrimp with some salt and pepper. Dredge shrimp in corn starch and fry shrimp until lightly brown. This want take long. Watch very closely and pull out of grease as soon as they show sign of being ready. Remove from grease and drain on paper towels. Mix ingredients for sauce and toss shrimp in mayonnaise mixture. Serve on a bed of lettuce and top with spring onions.
Amy- It’s game day folks! I can honestly say that I don’t care one thing about the football game. I only care about all of the yummy appetizers at the Super Bowl Party. I feel like it is a must to have some good wings at a Super Bowl Party. I love me some wings of all kinds but I especially love these honey, lime and cilantro wings. These are some of the best wings that I have ever flopped my lips over and I have flopped a lip over a many of wings. All of these flavors are absolutely delicious together. You will surely score a touchdown with these wings at your Super Bowl party.
Honey, Lime and Cilantro Wings
4 lbs chicken wings, fresh not frozen
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)
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 for several hours 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 (that you put to the side). 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.
Suzette- Did you know that crawfish is the other white meat? Well it is, so eat mo crawfish! If you are feeling froggy you might want to jump on this dip! We make this spread for a lot of our caterings and it is always a huge hit and makes for a wonderful presentation.
Easy Crawfish Spread
Get these things-
1 8 ounce package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
½ cup celery, minced fine
½ cup green onion, sliced with tops
Cajun seasoning, to taste
½ tablespoon horseradish
½ pound crawfish, cleaned, chopped and divided
1 cup the sister’s remoulade or cocktail sauce
Lemon slices and parsley for garnish
Make it- Count the first 7 ingredients and put them in your bowl and only half of the crawfish meat, repeat only half. We will share a little insider’s tip with you. Spray your hands with cooking spray before forming the cheese mixture into a ball. This helps keep the cheese from sticking to you like glue. Take both your hands and make believe you are a child again, playing with play dough and shape the mixture into a ball. Place on a garnished tray. We use swiss chard leaves. Then you are going to sprinkle the remaining crawfish, which we told you to save, on top of the cheese ball. Then, pour the cocktail sauce or remoulade all over the crawfish. We prefer the remoulade. Try out our great recipe for the remoulade. Now, take those lemons and parsley and make it all pretty. Stick a serving tool in it and call it done! Serve with crackers or scoops.
Amy- Eggs Beauregard is an old Southern recipe that is similar to eggs Benedict. Instead of using an English muffin, Canadian ham and a Hollandaise sauce you use a biscuit, sausage patty and a cream sauce. This is the sister’s take on this old southern dish.
What you will need for eggs Beauregard-
½ cup celery, diced
½ small onion, diced
½ cup red or green bell pepper, diced
½ stick butter
3 tablespoons flour
1 pint half and half
Couple of dashes hot sauce
1 cup gruyere cheese, grated (optional)
¼ cup spring onion with tops, chopped
Cajun seasoning, to taste
Sausage patties and Hot buttered biscuits
Go on and break out your skillet. Put your butter in and let it melt over medium heat. Next add your onion, celery and red pepper and sauté until your veggies are tender. Season your veggie with a little Cajun seasoning. Sprinkle your flour over the veggies and give it a good stir and cook, stirring constantly for about 5 minutes. Spread vegetables evenly in the skillet. Slowly add your cream while stirring. Season up this goodness with a little salt, pepper and hot sauce. Reduce your heat to simmer and cook for an additional 5 minutes. Increase your heat to medium and let sauce get hot. Put 1 cracked egg at a time in cream (couple of inches apart). Put lid on top and poach eggs in cream until they reach desired doneness. Sprinkle with cheese and spring onions. Cover and allow cheese to melt. Season eggs with the Cajun seasoning. Slice buttered biscuit, top with sausage, egg and cream sauce. Garnish with fresh parsley.
This makes a large torte. You can 1/2 this recipe and use a small spring form pan. This torte makes for a beautiful presentation. This is one of our most popular catering choices.
This is what you will need-
32 ounces cream cheese, softened
12 slices provolone cheese
8 ounces pesto
8 ounces sun-dried tomato pesto
Fresh basil leaves and cherry tomatoes, for garnish
Make your torte-
Get you a large mixing bowl out and add your cream cheese and garlic. Stir it up real good. Get your spring form pan and spray the bottom and sides real good. You are going to make 2 layers of each ingredient. This is the order- cream cheese, pesto, provolone cheese and then sun dried tomato pesto. Save you a little of both pestos to garnish the top of the torte. Layer about 1/2 of each ingredient into the spring form pan and continue layering until all ingredients have been used. Once your done layering, cover with saran wrap and pop in fridge for 3 to 4 hours. Carefully remove sides of spring form pan. Serve torte on bottom of pan. We place pan on a serving tray and garnish sides with cherry tomatoes. Garnish top of torte with fresh basil and additional pesto and sun dried tomato pesto. Serve with crackers.
Amy- If you want a little wiggle in your walk and a giggle in your talk, go on and make you some Chantilly Potatoes, it really will make your world go around. These potatoes are great with steak, pork or chicken. This is a new favorite of the sisters to serve at Christmas. We hope you enjoy these as much as we do.
What you need-
4 medium baking potatoes
1 medium onion, sliced
½ tablespoon garlic powder
½ tablespoon onion powder
Salt and Pepper to taste
3/4 cup heavy cream
4 tablespoons butter, melted
3 tablespoons fresh parsley, chopped
1 cup of shredded sharp cheddar cheese
What you do-
In our opinion, the potato is the most comforting food. So let’s get comfortable. Peel and slice potatoes, the same way you would cut potatoes for French fries. Put 2 big piece of foil on a large baking sheet, making a cross. Place your potatoes and onions in the center of the large piece of foil. Add garlic powder and onion powder. Season your taters with plenty of salt and pepper. Pour cream and butter over potatoes. Seal foil, making a packet and bake in a preheated 350 degree oven for 50 – 60 minutes or until potatoes are tender. Remove from oven, carefully open packet, add your cheese and parsley and return to oven for 5-10 minutes. Serve in basket in the foil packet.
You know when you come across an old recipe box; you are bound to find some good recipes. This recipe box was no exception. Our friend Maurice was kind enough to share with the sister’s some of his mother’s recipes, which we were so thankful for. We tried this recipe and added a few of the sister’s touches to it and found it to be a must have when serving steak or seafood.
1 pound mushrooms, cleaned and sliced
2 sleeves Cracker Crumbs, divided (Town House crackers or your favorite cracker)
4 tablespoons butter
1 small onion, diced
1 clove garlic, minced
¼ cup sherry
3 tablespoons fresh parsley, chopped
1 cup sour cream
1 cup mayonnaise
1 small jar pimentos, drained
½ cup cream or milk
¾ cup Italian bread crumbs
Salt and pepper, to taste
1 cup grated sharp cheddar cheese
Just Do It-
Alright let’s go on and preheat that oven to 325 degrees and get your cooking spray out and spray the bottom of casserole dish. Now it’s time to do some layering. Use 1 sleeve of cracker crumbs and line the bottom of your dish with them. Then you are going to lay ½ of the sliced mushrooms on top of the crackers. In a medium size skillet, you are going to add the butter and onions. Sauté the onions until translucent. That means you can see right through them, almost like tissue paper. Slowly add your sherry and cook until it reduces. Next, add your garlic and parsley to the onions. Here comes the best of the best, the sour cream and mayo. You know it’s going to be the sho nuff if it’s got these two ingredients. Mix together sour cream, mayonnaise, pimentos, milk, bread crumbs and salt and pepper. Fold your onions in, which mean to bend something over on itself. This is something you know the sisters can’t do. Hell, you know what it means and if you don’t then stir it gently into the sour cream and mayonnaise mixture. Pour half of the mixture on top of the mushrooms. Add remaining mushrooms and then pour remaining mixture on top of that. You are going to top with additional cracker crumbs and bake for 30 – 35 minutes. Top with cheese and bake for an additional 5 minutes or until cheese has melted. Get back jack. This is some goodness right here.
Claire, our family friend, shared this great recipe with us. And while you can’t grow cranberries in Louisiana or Georgia, those little berries and the jelly/sauce that comes from them, are a treat to cook. This is a wonderful dish to make during the holiday season, or any time of the year. With all the activities and special events we have during the holidays, this recipe is easy for you to prepare for your family or to take to a social function.
Cranberry Chicken Casserole
1 package fast cooking Uncle Ben’s long grain wild rice
4-6 boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
1/4 cup chicken broth or water
This is what you need to do-
Get that oven heated to 325 degrees. Open up box of rice and set almonds and season pack to the side, you will need these later on. Sprinkle your rice in buttered 9 x 13 inch baking dish. Get that seasoning package out and sprinkle over rice. Season both sides of your chicken with salt, pepper and garlic powder. Arrange your chicken breast on top. Combine cranberry sauce, butter, soy sauce, and lemon juice.
Man, this is so good. Heat the mixture in microwave or saucepan until butter and cranberry sauce has melted. Slowlt stir in chicken broth. Pour all of that goodness over your chicken. Get you a sheet of foil out and wrap it tight around the casserole dish. Pop in the oven and bake for 1-1 ½ hours, or until rice is tender and chicken is done. Uncover and sprinkle with almonds and bake an additional 10 minutes. (Check after 45 minutes; may need to add water to the edges.)
These potatoes are a real party pleaser. Every time we take these to a get together we come home with an empty casserole dish and people always want the recipe.
Gather it up-
5 pounds potatoes, peeled and cubed
1 stick butter
1 onion, diced
1 cup mayonnaise
1 cup sour cream
1 head garlic, roasted
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups Colby and Monterey Cheese, divided
1 pound of bacon, cooked, drained and crumbled (optional, but recommended)
Rise up, gather around, rock these potatoes to the ground- First of all throw your hands in the air and sway like you just don’t care. These are party potatoes so go on and boogie on down. Sway your way over to the oven and preheat to 350 degrees. Grease a large casserole dish, and set it aside. Place potatoes in a large pot of salted water and bring to a boil. Boil potatoes until you stick a fork in it and they are tender as a broken heart, about 10-15 minutes. Drain and transfer to a large mixing bowl. Mash these babies until they are smooth. Melt butter in a large skillet, add onions, sauté until translucent and then add to potatoes. Stir in the holy-grail of goodness, the mayonnaise, sour cream, roasted garlic, salt, pepper and 2 cups of cheese. Beat until light and fluffy. Transfer to the prepared casserole dish, and top with bacon and remaining cheese. Bake the casserole for 30 minutes in the preheated oven, or until heated through.
Garlic is a powerful influence in a lot of the sister’s recipes. We use it to add that strong flavor to season our dishes, we also use it to ward off those evil spirits like skinny people, and to help with the prevention of colds. It’s the Mac-Daddy of seasonings!
What you need-
1-2 heads garlic, top ¾ inch cut off to expose cloves
2 ½ tablespoons olive oil
What to do- Preheat oven to 400F. Place garlic on piece of foil; drizzle with olive oil and sprinkle with salt. Wrap garlic in foil and bake until garlic is very soft, about 35 minutes. Cool completely and squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork.
This recipe was featured in Paula Deen’s first cookbook. In our opinion, it should be featured in all cookbooks everywhere. This rice is so easy, inexpensive and oh so good. This recipe is what we call an, “Ole Trusty”,because we have made it, it was good, so we will make it again. We were actually raised on this rice, Mama made this for every holiday get together.
Get some love-
1 large onion, chopped
1 large bell pepper, chopped
1 stick butter
4-6 chicken bouillon cubes
1 cup uncooked white rice
2 cups water
Ground black pepper
Show some love-
You are definitely showing some love with this recipe. This rice dish may seem simple, but this dish is a taste of tradition in our world. You are going to preheat oven to 350 degrees. While the oven is preheating, simply sauté onions and bell pepper in butter and add the essential seasoning, the bouillon cubes. Stir until the bouillons have disappeared. Combine the rice and water and add to the goodness of that butter mixture. Pour into a 13×9 baking dish. Sprinkle with the black pepper, cover with aluminum foil and bake for 1 hour or until rice is tender and all liquid has been absorbed. You better get back Jack, this is going to be some kind of good eating right here.