This dip is absolutely the holy grail of southern dips. It is truly a master piece of the southern Gods and you will want to flop a lip over this one. If you want to be the popular kid at the party, go on and take this appetizer.
Collard Green and Artichoke Dip
Go and get-
4 tablespoons butter
2 cloves garlic, chopped
2 shallot, chopped
2 (10-ounce) boxes collard greens, thawed and drained
2 cans artichoke hearts, drained and chopped
4 ounces cream cheese, at room temperature
1/2 cup shredded Pecorino Romano
2/3 cup freshly grated Parmesan
Salt and white pepper
1/2 lemon, juiced
Dash or so hot sauce
Dash or so Worcestershire sauce
1 cup mayonnaise
½ cup sour cream
Additional parmesan cheese to top dip, optional but recommended
This is how you do it-
Get your oven preheated to 375 degrees. Melt that butter in a large saucepan over medium heat, don’t you dare burn the butter. Next, let’s add the garlic and shallots and sauté until tender and the aroma from that goodness slaps you all up in your nostrils. That will take about 3 minutes or so. Stir the collards and sauté for a few minutes or so. Next add your cream cheese, Pecorino Romano (we can’t pronounce this but it’s some good stuff) and parmesan cheese and cook until the cheese has melted. Add salt, white pepper, lemon juice, hot sauce and Worcestershire and stir that goodness up real good. We know that’s a lot of fattening ingredients in one dip but it makes it so darn good. Grease you up a casserole dish and pour that yummy mixture in. Top with additional parmesan cheese, if you dare. Bake that casserole dish filled with goodness for about 20 minutes or so. You want it to be bubbly and golden brown on top. Go on and get you a chip and lap up that goodness. Now that’s what we are talking about, it just don’t get much better than that!
The cold weather is finally here in South Georgia and we are so excited. With the cold weather here we can start making chili, soup, stew and gumbo. In the south it’s just too darn hot to enjoy these one pot wonders during the spring and summer months. We love to throw all the ingredients in the crock pot before work and come home to a hot and tasty meal. We like to serve our chili with corn muffins or our beach bread (got to have something to satisify our dipping pleasures).
This is what you need-
1 lb ground beef
1 lb ground pork
1 bell pepper (diced)
1 sweet onion (diced)
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
2 cans Rotel tomatoes
1 28 oz can crushed tomatoes
1 16 oz can pinto beans, drained
1 16 oz can black beans, drained
1 16 oz ark red kidney beans, drained
1 16 oz can sweet whole kernel corn, drained
2 teaspoons Cajun Seasoning
Dash or 2 Hot Sauce
Chopped green onions (for garnish)
What to do-
First go ahead a turn you crock pot on to medium heat so it can get good and hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 6-8 hours or on high for 4 hours. Garnish individual servings with cheese, green onions and sour cream if desired.
This is The Sister’s take on pigs in a blanket. We like to serve these on game day or any day for that matter. Our guests love when we serve these puffs of goodness.
La Chicks in La Blanket
What’s in it-
1 ½ pounds chicken sausage, with provolone and Italian herbs
2 sheets puff pastry
1 tablespoon water
Flour for work surface
Crank your oven to 450 degrees and let it get good and hot. Slice sausage in 1 inch pieces, about the size of a Hershey kiss. Clean you some space off of your counter and flour the surface. Don’t get in a rush, work with one sheet of puff pastry at a time. Take your rolling pin out and roll the puff pastry into a 14×11
inch rectangle, about the size of an album cover. If you don’t know what an album cover looks like, Google it or use a ruler. Using a pizza roller, or if your fancy a pastry knife, cut lengthwise into seven 1½ -inch wide strips. Cut each strip into 6 rectangles, these will be your blankets for your little chicks. Make you an egg wash by beating the egg and 1 tablespoon water; put it over to the side, you will need it shortly. Place a piece of sausage on the pastry and cover it with the blanket. Make sure the chick is covered up good. Brush the la chicks in la blanket with the egg wash. Place chicks on a greased baking sheet. Refrigerate those babies for about 15 minutes. Pop in the oven and bake until puffed and golden, about 15-20 minutes. Mix equal amounts of mustard and mayonnaise for your dipping pleasure.
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.