This sandwich is out of this world. All of the flavors work so well together. This is not only a great sandwich but a great appetizer too. Just lose the sandwich roll and stack the tomato and eggplant, add a dollop of the basil mayo, sprinkle with feta and garnish with fresh basil.
This sandwich is beautiful to the eye and even more beautiful to your taste buds.
Fried Eggplant Sandwich with Basil Mayo and Feta
Vegetable oil for frying
¾ cup all purpose flour
2 tablespoons water
2 cups Italian bread crumbs
1 large eggplant, peeled and sliced into rounds
Feta cheese (I like the tomato and basil)
Make your mayo first. Directions are right down there. Next, get your oven heated to 250 degrees. In a large deep heavy pan, heat the oil to 350 degrees F. Place paper towels on a sheet pan and set to the side. Slice the eggplant into ½ -inch slices and season with kosher salt. Get you 3 shallow bowls or plates. Time to make your frying station. In the first plate add your flour. Season with a little Cajun seasoning or salt and pepper. In the second plate, whisk the egg and the water together. Add the bread crumbs to the last plate. Keep it in that order-flour, egg and then bread crumbs. Dip the eggplant slices into the flour, then egg and then bread crumbs. Let eggplant sit for about 5 minutes so coating will set. Carefully add to the hot oil and fry until golden brown, this will take about 3 to 5 minutes. Do not overcrowd your pan. Drain eggplant on lined pan, cover pan with aluminum foil and pop in the oven. Wait, before you put it in the oven get you a piece and dip it in the basil mayo. Isn’t that some kind of good? Continue until all the eggplant has been fried. Serve hot on a sandwich roll with sliced tomatoes, basil mayo and feta cheese. Now that’s some good eating folks.
What you need-
¾ cup mayonnaise
3 tablespoons fresh basil, torn
1 garlic clove, minced
½ teaspoon lemon juice
Salt and pepper to taste
Combine all of the things I told you that you needed and refrigerate until you are ready to use.
This salmon dish is very easy to make and it is delicious. You can use bottled Caesar dressing if you do not have time to make the dressing. I’m not a huge fan of bottled dressing but Girard’s does make a pretty good one.
What you will need-
2 garlic cloves, minced 2 teaspoons anchovy paste
2 tablespoons fresh lemon
1 tablespoon Worcestershire sauce
3/4 cup mayonnaise
2/3- 1 cup canola oil
1/2 cup freshly grated Parmesan
2 lbs fresh salmon
Salt and pepper
Parmesan cheese slivers
Add the first 5 ingredients to your blender, stream in the amount of oil that you like the consitency of your dressing to be and then add your parmesan cheese. Season the salmon with a little salt and pepper. Go easy on the salt because the Worcestershire sauce and anchovy paste is very salty. Coat salmon with about 1/4 cup of the dressing or to your likings. Pop in the fridge for a couple of hours and let the dressing do its magic.
Remove from fridge and preheat oven to 375 degree. Bake for about 8 minutes and then turn the oven to broil. I keep the door cracked and watch closely. Broil for about 5-8 minutes or until fish is done. When the fish begins to flake and there is a little whiteness coming out from the side, you know it is ready. Don’t overcook salmon. There is nothing worse than overcooked salmon. Yucko! Keep in mind that the fish will continue to cook after you take out of the oven. Remove from oven and let rest for about 8-10 minutes. Toss lettuce with caesar dressing and add your toppings. Serve fish on top of salad.
These shrimp are out of this world and they are so easy to make. We like to serve the leftover shrimp on salad greens or angel hair pasta. Yummo in my tummo!
1 pound peeled and deveined, large cooked shrimp
1 (14-oz.) can quartered artichoke hearts, drained
1 (6-oz.) can sliced black olives, drained
1 cup halved grape tomatoes
1 (4-oz.) Package of tomato and basil feta cheese
4 spring onion, chopped
1/2 cup zesty Italian or Greek dressing or to taste
Fresh basil leaves
In a large mixing bowl add shrimp and the next five ingredients. Add dressing to shrimp and stir to coat all of the ingredients. Refrigerate the shrimp for at least 8 hours. Pour into glass or trifle bowl and garnish with basil leaves.
Just because you are dieting doesn’t mean that you can’t have a dessert. This recipe is one of our favorites and can be made with low fat ingredients or full fat ingredients. Both recipes are very delicious. It is great with any berries or any combination of berries. We also like to add bananas to this recipe. It is so easy and people love it. Your family will never know that this is a low fat dessert.
What you will need-
1 large angel food cake, cubed (bite size)
1 (16 ounce) container frozen sliced strawberries in sugar, thawed (can slice your own strawberries and sweeten with splenda)
1 (8 ounce) block reduced fat or fat free cream cheese, softened
1 (14 ounce) can fat free sweetened condensed milk
1 (12 ounce) container reduced fat or fat free whipped topping
Fresh strawberries, sliced (for garnish)
Mint leaves (for garnish)
What to do-
In a mixer combine cream cheese and sweetened condensed milk. In a trifle bowl layer 1/3 of the cake, strawberries, cream cheese mixture and whipped topping. Continue until all ingredients are used, ending with whipped topping. Garnish with fresh strawberries and mint leaves.
Amy- I am not going to say these potato skins are easy to make because they are not. They are pretty much a pain in the rear end but it is well worth it. These tater skins taste and look amazing. I buy the bag that has the yellow, purple and orange potatoes in it. Don’t confuse them with a new potato because they are totally different. They are pretty freaking awesome and are always a huge hit.
What you need-
20-25 fingerling potatoes (assorted colors)
3 tablespoons olive oil
Sea salt and pepper, to taste
6 slices bacon, chopped into bits and fried
1 – 1 ½ cup shredded cheese
½ cup sour cream
¼ cup mayonnaise
2 tablespoons onion, finely diced
2 tablespoons chives, finely chopped
Salad greens and cherry tomatoes (optional, for garnish)
Go on and get that oven going and heated to 400 degrees. I love the way fingerling potatoes taste and look. They are small, stumpy and look like a finger and have an amazing taste. They are so cute to me. Cut potatoes in half lengthwise. Spray a broiling pan with cooking spray and position potatoes in a single layer, cut side down. Drizzle oil and season them up with a little salt and pepper. Roast in the oven for 20-25 minutes or until done. While your taters are roasting, mix together the sour cream, mayonnaise and onions. Season the mayo and sour cream mixture with salt and pepper. Remove potatoes from oven and cool until you can touch and work with. Go on and increase your heat to 450 degrees. This is where it gets to be a pain in the rear. The potatoes are so small so it’s a little difficult scooping the pulp out without tearing the skin. Get you a small spoon and carefully scoop out the inside of the potatoes. Take your time and don’t get yourself in a hurry. We will not be using the inside of the potatoes so put them in fridge and eat them when you want to (mash and add you a little butter and sour cream). Once you have removed all of the inside put skins back on the baking sheet and sprinkle skins with sea salt, bacon and cheese and cook for about 5 minutes or until cheese has melted. Get you a pretty tray out and garnish with salad greens and place skins on it. Dollop the potato skins with the sour cream mixture and sprinkle with cherry tomatoes and chives. These are great for an appetizer or as a side dish.
We were at a family reunion in Louisiana and someone had made a similar dish to this and we just loved it. We knew we had to come up with our own recipe so that we could share this goodness with everyone. It didn’t have the sausage in it but we just knew that it would be a great addition to the casserole. This is a great weeknight dinner and is even better the next day for lunch. It also freezes well.
Round up these things-
1/4 cup butter
1/2 pound Andouille sausage
10 oz frozen seasoning blend (celery, onion and bell pepper)
4 garlic cloves, minced
1 cup fresh or frozen sliced okra
1 (10 1/2 ounce) can cream of shrimp soup
10 oz can diced tomatoes with chilies, drained
1/2 cup dry white wine
1/2 tablespoon Worcestershire sauce
Hot sauce to taste
1 1/2 pounds, large, peeled and deveined shrimp (season shrimp with Cajun seasoning)
3 1/2 cups cooked long-grain rice
3 tablespoons fresh parsley, chopped
2 spring onion, chopped
1/4 cup grated Parmesan cheese
This is how you do it-
Get a big ole skillet out and melt your butter over medium heat, add sausage and give it a stir. Next, add seasoning blend, garlic and okra and sauté for about 5 minutes or so. Stir it up real good making sure those veggies are coated with the butter and drippings from your sausage. Your kitchen should be smelling so yummy by now. Next add cream of shrimp and the next 4 ingredients. Stir it up real good and cook until heated throughout. Then add shrimp and cook for a few minutes or so. Stir in rice, parsley and spring onion. Pour into a greased casserole dish, top that goodness with Parmesan cheese and toss it in a preheated 350 degree oven for about 15-20 minutes. Garnish with additional parsley.
Suzette- I was dog tired after pulling double shifts all weekend. I was so tired that it was a challenge for me to blink my eyes. Amy called and said, “I have been working on some new weeknight recipes for the blog and I want you come by and get some for you and Alli and help me get the recipes ready for the blog”. This was the best news I had heard all day. I hopped in my car and booked it over to pick up my Tupperware full of goodness. I am just going to tell you the truth, this pasta dish was the Mack Daddy! Did you hear what I said? The Mack Daddy! I rushed in the house and sat in my easy chair and ate it right out of the Tupperware. If Amy had been sitting next to me I would have slapped her in the face because it was so good. I sure hope you will enjoy it as much as I did.
Get these things together-
4 tablespoon butter
10 oz seasoning blend (combination onion, bell pepper and celery found in freezer section)
3 cloves garlic, finely diced
1 teaspoon Cajun Seasoning, or to taste
¼ cup dry white wine
2 heaping tablespoons tomato paste
Several shots hot sauce
2 cups heavy cream
1 pound shrimp, peeled and deveined (seasoned with Cajun seasoning)
1 pound dried pasta (cook pasta according to package directions but do not drain)
3/4 cup Parmesan cheese, finely grated
2 tablespoons fresh parsley, chopped
1 spring onion, chopped
What to do with the stuff we told you to get-
Melt your butter over medium heat and add the seasoning blend and garlic. Cook for about 5 minutes or until veggies are tender. Go on and add Cajun seasoning and wine. You can take a nip or two but make sure to save enough for this dish. Continue cooking for about 3 more minutes. Stir in tomato paste, hot sauce and then slowly stir in heavy cream. Increase heat to medium high, add shrimp and cook for a minute or so. Using tongs, remove pasta from water and add to the sauce. Reduce your heat to low and continue cooking a few minutes more so the pasta will soak up the yummy sauce. Lastly, add your cheese, parsley and spring onion. Go on and taste and season it up with salt and pepper, if needed. Garnish with additional parsley and parmesan cheese. Serve with plenty of French bread to sop up that great sauce.
Amy- Big Bo’s Bacon Roll Ups would have to be one of our all time favorite finger foods. Mom has been making these for us forever. This recipe is an old trusty- We’ve made it, we liked it , so what the hell, we are going to make it again. If the Sisters have a party you can bet your bottom dollar we are going to be serving some of these little bites of goodness wrapped in bacon. I’m sorry but anything wrapped in bacon has got to be good. Bacon is the duct tape of food. These are a synch to make, very inexpensive and get in my belly good. This recipe is in one of Mrs. Paula’s many cookbooks.
Big Bo’s Bacon Roll Ups
Get these 3 things-
12 slices white bread
18 thin slices bacon, cut in half
1 can of cream of mushroom
Let’s do this thing-
Do yourself a favor and go on and double this recipe. These bacon treats are that good. While your oven is heating to 275 degrees, cut your bread into thirds. If we are using this recipe for a catering we would go on and take the ends off. If it is for the family and friends we leave them on (if you take the ends off, see note below). It’s your choice do whatever you want. Spread about a teaspoon or so of cream of mushroom soup on each piece of bread. The Sisters are not a huge fan of cream of mushroom but in some dishes it just works and this is one of those dishes. Wrap ½ a slice of bacon around bread. Cook bacon roll ups on a broiler pan in a slow oven for approximately 45- 60 minutes or until the bacon is crisp. Warning- if you are like the sisters by the time these roll ups are ready you will be salavating like Pavlov’s dog in anticipation of wrapping your lips around on of these. Trust the Sisters when we tell you-“let them cool”. That cream of mushroom is so hot that it will burn your taste buds right off your darn tongue.
*Take the ends from the bread and toss with butter and cinnamon sugar. Bake in a slow oven until crisp. Enjoy!
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
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.
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.
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
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.