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Easy Crawfish Spread

Did you know that crawfish is the other white meat? Well it is, so eat mo crawfish! If you are feeling froggy you might want to jump on this dip! We make this spread for a lot of our caterings and it is always a huge hit and makes for a wonderful presentation.

Easy Crawfish Spread

Gather-

1 8 ounce package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
½ cup celery, minced fine
½ cup green onion, sliced with tops
Cajun seasoning, to taste
½ tablespoon horseradish
½ pound crawfish, cleaned, chopped and divided
1 cup remoulade or cocktail sauce
Lemon slices and parsley for garnish

Do it-
Count the first 7 ingredients and put them in your bowl and only half of the crawfish meat, repeat only half. We will share a little insider’s tip with you. Spray your hands with cooking spray before forming the cheese mixture into a ball. This helps keep the cheese from sticking to you like glue. Take both your hands and make believe you are a child again, playing with play dough and shape the mixture into a ball. Place on a garnished tray. We use swiss chard leaves. Then you are going to sprinkle the remaining crawfish, which we told you to save, on top of the cheese ball. Then, pour the cocktail sauce or remoulade all over the crawfish. We prefer the remoulade. Try out our great recipe for the remoulade. Now you are going to take those lemons and parsley and make it all pretty. Stick a serving tool in it and call it done! Serve with crackers or scoops.

What is remoulade? A remoulade is a sauce that originated in France. It is kind of like tartar sauce and is usually made by using a mayonnaise or aioli base. This yummy sauce works great on sandwiches and fried seafood.

The Sister’s Remoulade Sauce

What’s in it-

1 ¼ 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-
Mix all the ingredients together and stick it in the fridge until you are ready to use.

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Catering

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Catering Ain’t for Wimps

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Cooking with Paula Deen Magazine

Check the Sisters out in this issue of Cooking with Paula Deen Magazine. We are so excited to have two of our recipes and a wonderful article written about us”Bonded by Family and Food”.

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Party Sausage Sandwiches

We love to have plenty of appetizer recipes. This one has been a favorite for years and years with our family and close friends. It is good for parties, get-togethers, or heavy appetizers for the family. This is a savory sausage surprise that is always a hit. It’s like there’s a party going on in your mouth. It freezes well, so you can have batches in the freezer and when you need a quick appetizer…viola…in 20 minutes time, you are set to go. We are well aware that Velveeta isn’t the healthiest choice out there and we know that it is pasteurized, but man, does it work well for this recipe!

Party Sausage Sandwiches

Get the ingredients together-
1 pound ground beef
1 pound ground sausage
1 Tablespoon Worcestershire sauce
1 teaspoon oregano flakes
2 fresh garlic cloves, minced -or- 1 tsp. garlic powder
1 pound Velveeta cheese, chopped in cubes
2 loaves party rye or sourdough bread (These loaves have small pieces of bread, approximately 2 inches X 2 inches.)

Let’s put these party sandwiches together-
Get you a big ol skillet out and brown both meats. Stir it good and make sure that both meats mix together. We like to use both sausage and ground beef for this one, extra flavor and goodness. Drain the excess grease off of the meat. The sister’s got to cut back somewhere. Return meat to pan and add the Worcestershire sauce, oregano flakes and garlic. Sauté for about a minute, you want to be able to smell the garlic cooking but you don’t want to burn it. Add the gourmet cheese cubes to the meat. Cook until cheese has melted and is gooey. Take your pan off of the heat and get ready to assemble. Line a sheet pan with foil, so you don’t have to scrub the cooked cheese off of it. Go on and put you a heaping dollop of the cheesy mixture onto the bread slices. Slide it on in a preheated 350 degree oven for about 10-15 minutes. Let it cool before serving, the hot cheese will tear the roof of your mouth up. Trust us, we know from experience.
To freeze: place on cookie sheet and put in freezer for 45 minutes. Then place into freezer bags.

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Coq au vin

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Caution, this smells so good, you’ll want to crawl in the pot with it!! Coq au vin is a French dish. It means rooster cooked in wine. This chicken and wine sauce is FABULOUS over rice. Make sure you have plenty of French bread for this sauce.

Coq au vin

Ingredients:

2 tablespoons butter
2 tablespoons bacon grease
1 chicken, cut in pieces
Flour, for dusting chicken
Salt and pepper, to taste

8 ounces fresh mushrooms, quartered
1 large onion, diced
8 cloves garlic, minced
½ bottle red wine (good)
1 ½ – 2 cup chicken stock
Fresh parsley, chopped
Bouquet Garni (recipe follows)

Directions:
In a large black skillet, with lid, melt butter and bacon grease. Season chicken with salt and pepper to taste. Dust chicken with flour. Add chicken to skillet and brown each side. Remove chicken. Add mushrooms and onions to pot and sauté until onions are tender. Next add garlic, season to taste and give it a good stir. Return chicken to pot and add bouquet garni. Increase heat to high. Pour wine and broth over chicken. Reduce heat to medium and cook for 1 hour. (In crock pot 4-6 hours on low) Remove bouquet garni and add fresh parsley.

Bouquet Garni:

Ingredients:

Parsley
Thyme
Bay leaf
Rosemary
Basil

Directions:
Arrange the herbs in a neat stack on top of each other and tie the ingredients into a tight bundle with string.

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Mt Dew Peach Cobbler

Amy: Hey Grocery Lovers! Happy Saturday and happy national peach cobbler day. Who knew there was such a day? I sure didn’t until I saw it on FB. I have posted this recipe so many times because people just love it. I would have to say it is one of my fav’s. Made it last weekend for a party and there was not one drop of it left. It’s pretty much the bomb digity!
Our family friend, Opal Cannon, gave us this recipe and we use it a lot. When she first told us about it we were not so sure about using mountain dew but we were so glad we did. This dessert is inexpensive, easy and the cats meow. Don’t forget to top it with a hearty helping of vanilla ice cream. My mouth salivating just writing about it.

Go on and get-

2 cans of crescent rolls, separated
2 – 3 fresh peaches cut into 6 sections
1 cup of real butter melted
1 ½ cups sugar
1 ½ cups Mt. Dew

This is how you do it–
Wrap each 1/8 of a peach section in crescent roll dough. Place in lightly greased baking dish. Melt butter and mix with sugar, spread over peaches. Pour Mountain Dew over peaches. DO NOT STIR. Bake uncovered at 350 degrees for approximately 45 minutes. Can be served with ice cream or whipped cream.

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The 411 on Catering an Event

Follow us while we share with all of you the entire process of catering an event. It’s bound to be hilarious, entertaining and worth watching. We will post a video or 2 every day until the event, which is next Saturday. So tell your friends, share on FB and give us some feedback. It’s going to be the sho nuff! TTFN Ta Ta for Now!

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Open Face Tomato Sandwiches

Open Face Tomato Sandwiches

Ingredients:

1 loaf fresh white bread
22 tomato slices (drained on paper towel)
Salt and fresh ground pepper to taste
Dill Mayonnaise (recipe follows)
Parsley flakes (for garnish)
Crumbled bacon (optional)

Directions:
Using a round cookie cutter cut bread into circles. Add dill mayonnaise to bread rounds. Season the tomatoes with salt and pepper and add the tomato to bread round. Sprinkle with parsley and sprinkle bacon on top.

Dill Mayonnaise
Ingredients:

¾ cup mayonnaise
1½ tablespoon dried dill
¼ teaspoon Cajun seasoning
¼ teaspoon garlic powder
½ teaspoon lemon juice

Directions:
Combine all ingredients and chill.

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