The Sisters Low Country Boil

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What you will need-
1 bag of Crab Boil Seasoning
Old Bay, to taste
1 head garlic, skin removed
2 12 oz can or bottle of domestic beer (optional)
1-2 lemons quartered
1 medium-size white onion, quartered
12 baby red potatoes
2 pounds smoked sausage, cut into 1-inch pieces
6 ears of corn, shucked and silk removed
1 1/2 pounds medium to large raw shrimp, in the shell
3 tablespoons Cajun seasoning, or to taste
Serve with Beach Bread

Do this-
Get ypur large stockpot out and pour enough water to cover all the ingredients (guesstimate). Add the bag of crab boil seasoning, old bay and garlic. Bring to a rapid boil. Add beer, lemon and onion. Next add your potatoes and cook for 15 minutes. Add the smoked sausage and cook for about 5 minutes and then add your corn. Cook for about 3 minutes more. Lastly, add the shrimp and cook about 2-3 minutes or until the shrimp turn pink. Drain the liquid into the sink and pour the boil onto a big serving platter, bowl or sling it onto newspaper like we do. Sprinkle with Cajun Seasoning! Serve with the sisters Beach Bread, lots of drawn butter for dipping, lemons and cocktail sauce.

Penne Pasta with Roasted Vegetable

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Yesterday we went to Tift Parks Farmers Market and bought squash, zucchini and eggplant. I was so excited about getting some good ole Georgia home grown vegetables and couldn’t wait to throw this dish together.

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This dish can be served as a side dish or main course. You can add chicken or seafood to this pasta dish and have a great meal. This recipe makes a lot. I always share 1/2 with my family.

What you will need-
3 cups summer squash cut into ¾ -inch cubes
3 cups zucchini, cut into ¾-inch cubes
2 cups eggplant, cut into ¾ – inch cubes
1 large onion, chopped
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
3 cloves garlic, crushed
½ tablespoon Italian seasoning
1 pound penne pasta
1 14.5 oz can diced tomatoes
2 cups garlic and herb feta cheese
1 cup coarsely chopped walnuts, toasted
1 cup chopped fresh basil leaves

Do this-
Pre-heat the oven to 400 degrees. Spray roasting pan with cooking spray. Combine squash, zucchini, eggplant and onions and place on roasting pan. In a microwave safe bowl add oil, garlic and Italian seasoning. Pop in microwave for 40 seconds. Toss oil with veggies and roast vegetables for 40-45 minutes, or until vegetables reach desired tenderness. Add tomatoes and water in a large pot and cook pasta according to package instructions.  Toss drained pasta, vegetable mixture, feta cheese, walnuts and basil leaves in a large bowl and serve.

Parmesan Crusted Chicken with Bruchetta Topping

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We have enjoyed this recipe for years. We love Hellman’s mayonnaise and found the Parmesan Crusted Chicken recipe on the back of the jar. When Sister and I were catering full time we used this recipe a lot. People loved it and it was so easy. I saw a recipe for bruchetta chicken and thought that topping would be great on the Parmesan Crusted Chicken. I hope you enjoy it as much as we have.

Parmesan Crusted Chicken
What you will need-
1/2 cup Hellmann’s mayo
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
¼ cup Italian seasoned dry bread crumbs
Bruschetta Topping-
2 large tomatoes, seeded, chopped and drained
2 tbsp olive oil, divided
2 cloves garlic, crushed
1/4 cup fresh basil, torn
1 cup shredded mozzarella cheese

Let’s make it-
This recipe is easy like Sunday morning. Crank your oven to 425°. Get you a medium bowl out and combine Hellmann’s Real Mayonnaise with parmesan cheese. Arrange chicken on baking sheet. Season chicken with salt and pepper.  Evenly top with mayonnaise mixture, and then sprinkle with bread crumbs. Bake for about 20 minutes. While your chicken is cooking combine the first 4 ingredients for the bruschetta topping. Remove chicken from oven and spoon the topping on chicken breasts.  Put foil on top and pop back in oven for about 10 minutes. Remove from oven and sprinkle cheese on top. Throw it back in the oven for about 5-10 minutes or until cheese has melted and juices run clear. 

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This lasagna recipe is so yummy. I didn’t do a garden this year but several of my friends did. This recipe makes great use of all the veggies they have been giving me.  I cut the leftovers into single serving squares and freeze in small Ziplocs. Comes in handy when I am scrambling to find something for dinner.

White Lasagna
Get-
1 16 ounces no boil lasagna noodles
3 cups eggplant, sliced
3 cups summer squash, sliced
3 cups zucchini, sliced
1 large onion, chopped
8 ounces of fresh mushrooms, sliced
½ cup olive oil
Kosher salt, to taste
1 teaspoon garlic powder
2 teaspoons Italian seasoning
12 ounces ricotta cheese
2 eggs
14 ounces canned tomatoes, drained
3 cups baby leaf spinach
2 ½ cups Italian 4 cheese blend

 What to do with all that stuff-
First, you will need to make your white sauce.  The recipe is right down there. Next, get that oven heated to 400 degrees. Toss all those beautiful and tasty vegetables with olive oil and season with salt, garlic powder and Italian seasoning. Use your clean hands and get in there and toss the veggies making sure they are all coated with the oil and evenly seasoned. Pop those veggies in the oven and roast them for 30-40 minutes or until tender. Meanwhile combine ricotta and eggs and set aside. Remove vegetables from oven, add drained tomatoes, stir, taste and season if needed.  Spray 13 x 9 casserole dish and ladle some white sauce on the bottom of the dish. Add one layer of lasagna noodles and then top with raw spinach. Then add a layer of roasted vegetables.  Sprinkle with cheese blend and top with ricotta and egg mixture. Oh my goodness, this is going to be so very good. Repeat until all ingredients are used, ending with cheese. Bake in a preheated 425 degree oven for about 60 minutes or until lasagna noodles are fork tender. That is it, hope you enjoy all of this goodness. 

 White Sauce
Gather-
½ stick butter
¼ cup all-purpose flour
2 cups half and half
Salt and pepper to taste
½ teaspoon garlic powder
½ cup parmesan cheese

Do these things-
Some people get nervous about making a white sauce.  There is nothing to it. The Sister’s are going to walk you through it.  Melt your butter in a large saucepan over medium heat until melted. Slowly stir in the flour until smooth. Keep on stirring, as the flour cooks to a light, golden color, this is going to take about 5- 7 minutes. Increase the heat to medium-high and slowly whisk in cream until thickened. Bring to a simmer, reduce heat to medium-low and continue simmering for 10-15 minutes. Season with salt, pepper and garlic powder. Lastly stir in parmesan cheese. That’s a wrap.

Rotisserie Chicken Salad

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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

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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

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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

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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

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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!

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BLT Dip

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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.