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Creamy Green Goodness Coleslaw (made with avocado)

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Amy-There are so many variations to coleslaw. Sister and I love to experiment and come up with different dressings for slaw. I was preparing for a Mexican fiesta and wanted to have slaw to put on the fish tacos and steak fajitas. I had some avocado and thought that would make a great dressing for the slaw. I googled avocado slaw to see if anyone else had this same idea, and they most certainly had. I studied several different recipes and came up with my own dressing. This recipe makes a heap and needs to be eaten within a couple of days of being made. So, I would recommend making half the recipe if you are not feeding a heap of people.

Creamy Green Goodness Coleslaw (made with avocado)
What you need-

1 avocado, ripe
1 tablespoon honey
1 1/2 tablespoons lime juice
3 tablespoons oil
1 tablespoon rice vinegar
1/4 cup cilantro, chopped
Salt and pepper to taste
16 oz bag coleslaw
8 oz tomato trinity, combo of bell pepper, tomato and onion (found in produce section of grocery)

What to do-
Get you a medium bowl out to make the dressing in. Grip the avocado with your hand. Cut around the avocado lengthwise. Open the avocado so that you can see the pit. With your knife gently tap the pit until knife is stuck in the pit. Twist the knife until the pit comes out. Be super sonic careful doing this and don’t cut yourself. You can also use a spoon and scoop the pit out. Now that you have the pit removed, make 4-5 cuts lengthwise. Then make 4-5 cuts in the other direction in a crisscross pattern. Use a spoon and scoop avocado out of the peeling into the bowl. Mash avocado using a fork or masher. Add the honey, lime juice, oil, vinegar, cilantro, salt and pepper. I like my dressing a little on the sweet side. If you don’t add a little honey at a time and give it a taste. Get you a large mixing bowl out and add your coleslaw and tomato trinity. Toss with desired amount of dressing and season with additional salt and pepper if needed.

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Rotisserie Chicken Salad

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Love this recipe because it is so easy, no cooking involved and it is get in my belly good!  

Rotisserie Chicken Salad

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.

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Beach Bread

20130508-063400.jpg. 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 (diced and drained)
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.

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The Sister’s Summer Salad

summer salad

Amy:
My boss, Beth asked me to do a luncheon for her and I wanted to make a marinated salad but I didn’t want to a traditional one with just the onions, cucumbers and tomatoes. So, I started thinking of what other ingredients would be good with those vegetables and came up with this salad. It was a huge hit and it looked absolutely beautiful served in a trifle bowl. This recipe is very versatile. If you don’t like chick peas use black eyed peas or black beans. If you want to add or omit a vegetable, go for it. This is a great salad to take to a party. Make the day before so all of the flavors can get well acquainted. All of the different colors and flavors are beautiful to the eye and to the belly; this salad is get in my belly good.


The Sister’s Summer Salad
Ingredients for the salad-
2 pounds asparagus, ends removed
1 tablespoon olive oil
Garlic salt, to taste
2 cucumbers, cut in half down middle, seeded and cut in moon shapes
½ red onion, sliced thin
1 15.5 oz can chick peas, drained and rinsed
4.5 oz sliced black olives
10.5 oz sweet golden tomatoes, cut in ½
10 oz cherry tomatoes, cut in ½
½ cup fresh basil, torn
2 teaspoons Italian seasoning
Salt and pepper, to taste
8 oz fresh mozzarella pearls
6 oz. package crumbled feta
½ – ¾ cup Greek or Italian salad dressing

Make the salad-
While your oven is heating to 400 degrees, toss asparagus in olive oil and season with garlic salt. Bake for about 10 minutes or until asparagus is tender or crunchy (however you like it). We like ours still crisp. Get you a large mixing bowl out and put the next 7 items in. Season your salad with fresh basil, salt, pepper and Italian seasoning. This is going to be so good. Add the cheese and toss with the salad dressing. Refrigerate for at least 8 hours before serving. Serve in trifle bowl or glass bowl.

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Fruit Salad with Avocado and Toasted Pecans

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Fruit Salad
Ingredients:
2 bananas sliced
1 apple cubed
1 avocado sliced
1 can of mandarin oranges, drained
½ cup sliced strawberries
1/4 cup raisins
¼ cup of toasted pecans

Dressing
1/4 cup orange marmalade melted
½ teaspoon of splenda
2 tablespoons of orange juice
3 tablespoons of vegetable oil
Juice from 1 lemon
1/4 teaspoon salt
1/4 teaspoon coarse ground mustard

Directions:
Combine the fruit, raisins, and nuts in a glass bowl. Combine ingredients for dressing. Add the dressing and stir gently. Serve on a bed of salad greens.

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Honey Mustard Salmon and Asparagus

Ingredients:
2 ½ pounds fresh salmon
2 pounds fresh asparagus ends trimmed
Salt and pepper to taste
Garlic powder to taste
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey

Directions:
Preheat oven to 400 degrees. Place salmon on a baking dish with aluminum foil, using enough to make a packet around the salmon and asparagus. Season the salmon with salt, pepper and garlic powder. In a small bowl combine 1 tablespoon of olive oil, mustard and honey. Coat the salmon filet with honey mustard mixture. Using the remaining 2 tablespoons of oil, toss the asparagus and season with salt, pepper and garlic powder. Place asparagus around the sides of the salmon and fold foil around the salmon and asparagus. Bake the salmon and asparagus for 15-20 minutes or until salmon is flakey.

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Through the eyes of a Sister…

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Through the eyes of a Sister…
Our cups have runneth over. When you learn to live each moment to the fullest and be grateful for what it brings, asking for no more, that’s really what it feels like to be a Sweet and Savory Sister. Happiness has come to us with the capacity to feel deeply, to enjoy simply and to think freely, to take risk and to be content with who we are and never put on airs, live carefree and to follow our dreams! Sometimes you have to be still and reflect just how fortunate you really are. When life brings you down like it does from time to time, you really have to sit still and reflect on how grand life really is.
The road that my sister and I decided to travel a few moons ago has been nothing short of the most exhilarating roller coaster ride that you could ever imagine. It’s an honor to have my best friend and sister standing side by side running as fast as we can through this beautiful journey. It’s drinking a 12 pack of diet coke until the wee hours of the morning, working so hard your eyelashes hurt and having a caffeine hangover the next morning.
Being a Sweet and Savory Sister goes way beyond filling our bellies with anything from the four food group pyramid. We are a unique pair, if I do say so myself. How many people do you know that could say they were able to fulfill their dreams along side their best friend, not to mention their sister?
It has been the simple things in our life that has brought us so much joy. It’s the times we have rolled that window and sunroof down, blared sweet tunes through the radio, sang our hearts out and drove like there was no tomorrow. The times we stood in a kitchen cooking our fingers to the bone and losing our minds on how we were going to pull off a successful catering. The extreme hard work of formulating recipes, re-formulating recipes, writing a cookbook, re-writing a cookbook, making crazy dashboard concerts, traveling many miles to meet all different walks of life, traveling roads just to fulfill a dream are what we enjoy doing. That’s what we are doing, even if it takes a lifetime we will accomplish this dream if it kills us in the process. Isn’t that what dreams are? There is no greater joy comparable to the joy of discovering something new with my sister. We have worked harder than any two people I know and I am proud to say that. We do all this hard work because we love it, we love all the drama, excitement, adrenaline rush, catastrophes and the pure fulfillment it brings to us. We do this for our husbands Rick and Andy, our children Caleb and Alli, our mother, our father and step mother, our beautiful family and friends. We love that we have created nothing into something and that something is our DREAM.
We know that around the corner there will be a new road a new path or a secret gate and we are anxiously waiting to open that door to new beginnings. Everything we learn and receive we will will pass it on with grace. We are, “The Sweet and Savory Sisters”!


Suzette Wagner

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Creamy Eggplant Dip

Creamy Eggplant Dip

Gather up-
1 medium eggplant, peeled and cubed
2-3 chicken bouillon cubes
2 tablespoon butter
3 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
4 ounces cream cheese, room temperature
Salt and white pepper to taste
½ cups Gruyere cheese, grated
½ cup fresh mozzarella, grated
1 tomato, diced

Fix it-
Get you a pot and add 3 cups of water, bouillon cubes and eggplant. Boil for 5-7 minutes or until tender, drain and return to pot. Add the butter and garlic and cook over medium heat until it smells righteous, this should take about 5 minutes. Now you want to sprinkle the flour onto the eggplant and stir until flour is mixed with the eggplant. Get out the heavy cream and slowly stir in heavy cream. This is just sinful, add the cream cheese and continue to stir until the cream cheese has melted. At this point you are going to need to taste this rich mixture to see what it needs. It’s going to be real good and we think you are going to really like this one. If it needs salt and white pepper, add you some. Add half of the cheese to the eggplant mixture and taste it again. Whatcha think, we think that all it is going to need is your lips wrapped around it. Grease you up a casserole dish and top with the remaining cheese. Slide it in a preheated 350 degree oven for about 15 – 20 minutes. You want the cheese to be melted and the mixture to be bubbly. Top with diced tomatoes. Now the time has come to dig in; get you some chips, toast points or French bread and top with a spoonful of this creamy dip. Blow, because it is going to be hot as Hades. Is that some kind of good or what? So creamy and the tomatoes give it a little something extra. We hope you likey!

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The Sister’s Cajun Nacho’s

These are not ya mama’s nachos, these are The Sister’s Cajun nachos. Can we just say these Nachos are out of sight! We enjoyed every bite! This appetizer would be a great starter for any gathering.
This recipe is featured in Cooking with Paula Deen magazine.

Cajun Nacho’s

What you are going to need-
24 Wonton wrappers
3 tablespoons olive oil
1 egg white, frothed
1 teaspoon Cajun seasoning
1 lb jalapeno cheese smoked sausage (removed from casing)
1 16-ounce container mild Mexican white cheese dip
½ cup cherry tomatoes, sliced
¼ cup green onions, sliced
1 small can sliced black olives, drained
1 small can green chilies

Fix it-
First you are going to need to preheat your oven to 400 degrees. Take the wontons out of the wrapper and cut each wonton in half and brush them lightly with some olive oil. Next you are going to lay each wonton on a cookie sheet. Be sure to fill the entire cookie sheet, but don’t even think about layering them. If you do you will have a big fat mess on your hands. You are going to need to make an egg wash to brush these babies down so they can get a little suntan. Then you are going to need to sprinkle just a little bit of Cajun seasoning on each one. Go ahead and put them in the oven for about 5 minutes or until they have achieved that golden brown suntan look. While those wontons are sun bathing you need to take the sausage out of the casing, which is the wrapper that holds all the goodness of the sausage together. Just simply take a knife and cut the sausage down the middle and peel it away. Dig all the sausage out and throw the meat in a large skillet over medium high heat and cook it until it is completely done. Take the back of your spoon and mash the sausage so it will cook all the way. This process will take about 10 minutes. Then sadly you will need to drain the fat. We know how some of you love some fat, but this process must be done so you don’t have soggy chips. Take out one of your pretty platters that your mama gave you and you never used and layer those Cajun Chips on it. Next sprinkle the sausage over the chips and then pour on the cheese. You don’t have to use the entire container. Use as much or as little as you would like. Then you will top off this masterpiece with some beautiful vegetables. You must have your veggies. Add the tomatoes, onions, olives and green chilies. Wow, that looks so appetizing. Go on and take a bite, you know you want to flop your big ole lip over one of these! It’s OK, we all do it!

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