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.
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
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.
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.
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
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.
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.
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.
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
This recipe sure is easy. Mix all the ingredients together and stick it in the fridge until you are ready to use.
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.
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.
This is so simple and a nice addition to any backyard BBQ.
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
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
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!
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.
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.
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, 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 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.