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The Sister’s Southern Pecan Pie

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Our mother was not a baker but she sure could put her foot in a pecan pie. Not her hammer toes, but her foot. We just have to say this pie was sweet and savory to our bellies.

The Sister’s Southern Pecan Pie

What you will need-

½ cup light corn syrup
½ cup dark corn syrup
3 eggs
½ cup sugar
½ cup brown sugar
2 tablespoons butter
2 teaspoons vanilla
1½ tablespoon cornstarch
1½ tablespoon flour
2 cups pecans
1 unbaked deep dish pie crust

Make it and bake it-
It doesn’t get much easier than this. Preheat the oven to 350 degrees. Mix the first 9 ingredients real good and then stir in the pecans. We like to wrap aluminum foil around the top edges of the pie crust so the crust want get too brown. Spray you a little cooking spray on the aluminum foil before putting it around the crust. Pour mixture into pie crust and bake for 60 – 80 minutes, or until internal temperature is 200 degrees. Let it cool before slicing.

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Easy Dirty Rice


Don’t worry; it’s only a name. Dirty rice isn’t actually dirty—it’s called that because the chicken gizzards and livers it’s traditionally made with gives it a brown or “dirty” color. This recipe does not call for the liver and gizzards. Most common in regions of Southern Louisiana and Mississippi, it’s similar to pilaf in its use of the holy trinity of New Orleans cooking—green bell pepper, celery and onion. Then meat is added, and the whole thing is garnished with green onions and parsley. Making dirty rice is very time consuming so we came up with a way that is a little easier and does not take as much time.

Easy Dirty Rice

Get-
1 12 ounce package Zatarain’s Dirty Rice Mix
1 pound ground pork (Breakfast bulk sausage works great)
1 pound ground beef
2 tablespoons oil
1½ tablespoons flour
½ cup onion, minced
1 rib celery, minced
¼ cup bell pepper, minced
½ tablespoon garlic, minced
2 ¼ cups chicken broth
½ tablespoon Cajun seasoning
½ cup green onion, chopped
2 tablespoons fresh parsley, chopped
Hot Sauce to taste

Make it–
Lightly brown ground pork and ground beef and drain leaving drippings in pot. Set meat aside. In the same pot you browned your meat in, make a roux by mixing oil and flour. Cook over low heat, stirring constantly using wooden spoon. Let cook until roux is the color of peanut butter.
When roux is finished, stir in onion and allow to brown, leaving heat on low. Next add your celery, bell pepper and garlic. Add Rice Mix and stir for 5 minutes to toast rice. Then add your ground beef and pork and stir for an additional 4 minutes. Stir in broth; allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes. Sprinkle with green onion and parsley just before serving.

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Andy’s Marinade for Pork or Chicken

Andy is Amy’s husband and is a great cook. He came up with this marinade and it is great on chicken or pork.

Andy’s Marinade for Pork Chops or Chicken

Ingredients:
½ cup soy sauce
1/4 cup oil
1 lemon, juiced
2 tablespoons garlic
1 tablespoon ginger
¼ cup brown sugar

Let’s make it-
This is so easy. Mix all ingredients and pour mixture over pork or chicken. Let meat chill out in marinade for several hours or over night. Discard marinade and cook meat they way you want to.

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Swiss Fondue

Fondue who, fondue you! What in the heck does fondue mean? Well let us tell you, it is a French Italian dish served in a communal pot and eaten by sticking a long fork with bread into some melted cheese. What that means is that all of your guests are going to be eating out of the same pot. So make sure you have plenty of long forks, skewers or sticks. No double dipping allowed at our house!

Swiss Fondue

This is what you are going to need-
5 ounces Swiss cheese, grated
5 ounces Gruyere cheese, grated
1 ½ tablespoons all purpose flour
¾ cup sherry (non alcoholic wine if you have family members in recovery, we sure do)
1 clove garlic, minced
¼ cup of half and half
¼ teaspoon of salt
French bread, cut into cubes


This is what you are going to do with the stuff we said you needed-
Get you a large bowl out, put the grated cheese and flour in it, toss the two together and set to the side. You know that fondue pot you got when you got married years ago? Well, get it out of the attic and wash it up. We are going to have us a fondue party. Put the sherry in the fondue pot, don’t be sipping on it, just put it in the pot. Next add the garlic and set the temperature to simmer. Add half and half and cheese mixture, whisking to prevent the mixture from lumping up on you. Bring to a gentle simmer and keep warm over low, stirring as needed. If cheese becomes too thick, add you some more wine. Lap it up with some bread.

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The Sister’s Fried Chicken

It’s all in the brine. The brine makes the chicken so moist and flavorful. It is worth the time and extra effort. This fried chicken will make you want to slap ya mama.

The Sisters Fried Chicken

For the brine-
1 gallon water
¾ cup kosher salt
¾ cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken

For the chicken-
3 eggs
1/3 cup water
Hot Sauce
2 cups self rising flour
Oil for frying

This is how it’s done-
Don’t be afraid to brine your chicken, it’s really easy and so worth the extra time. Get you a 6- to 8-quart stainless steel stockpot out. Over medium heat, mix the water, kosher salt and brown sugar together. Stir until salt and sugar have dissolved. Stir in bay leaves, peppercorn and allspice berries. Add some ice to cool down your brine. This is important- Do not put chicken in the brine until the brine has chilled. Once your brine has cooled down add the chicken. Cover and pop in the refrigerator for at least 8 hours but no longer than 24 hours. Rinse chicken good before cooking. Throw out brine. In a large black skillet, heat oil to 340 degrees. In a medium bowl combine the eggs, water and Louisiana Hot Sauce. Sift the flour twice, not once but twice. Dip chicken in egg mixture and then coat chicken in flour. Let chicken sit for about 5 minutes before frying. Fry chicken until golden brown and cooked throughout.

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Parmesan Crusted Chicken

The Sister’s have enjoyed this recipe for years. We love Hellman’s mayonnaise and found this 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 hope you enjoy it as much as we have.

Parmesan Crusted Chicken

Ingredients:
1/2 cup Hellmann’s mayo
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
¼ cup Italian seasoned dry bread crumbs

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 cheese. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, and then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked. That’s it, so very easy and the chicken is so tender and delicious.

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Chicken and Mushroom Fricassee

A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.

Chicken and Mushroom Fricassee

Ingredients:

3 tablespoons oil
8 chicken thighs
Salt and pepper to taste
1 (12 ounce) packages andouille sausage, sliced
1 onion, chopped
2 cloves minced garlic
4 stalks celery with leaves, chopped
¾ cup vegetable oil
¾ cup all-purpose flour
3cups water
3 cups chicken broth
2 tablespoons Cajun seasoning
1 teaspoons cayenne pepper
Salt and pepper to taste
3 green onions, chopped
8 ounces mushrooms

Directions:
Heat oil in a large cast iron skillet. Season chicken with salt and pepper to taste. Sauté chicken and sausage for 5 to 7 minutes, or until chicken is golden brown on both sides. Remove meat from skillet; add onions, garlic, and celery and sauté until soft. Remove vegetables from skillet. To Make Roux: In the same skillet (with drippings from meat) stir together oil and flour over low heat; cook until color is caramel. Remove roux from pot. Put water and chicken broth in the large pot. Add the chicken, sausage, vegetable mixture, Cajun seasoning, cayenne pepper, salt, and ground black pepper. Bring all to a boil and cook for 20 minutes. Add ½ – ¾ of the roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Thirty minutes before fricassee is ready add mushrooms. Serve hot over rice, if desired.
A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.

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Fiery Cajun Shrimp

Fiery Cajun Shrimp

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 of fresh lemon juice
1 tablespoon of ground black pepper
2 teaspoons of 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

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 7 ingredients. Pour the mixture into a large casserole dish. 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 pf the oven. They will continue cooking. You don’t want overcooked shrimp. Add parsley and enjoy!

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Low Fat Chocolate Delight

Suz and I are trying to shed some pounds before the Paula Deen cruise. We have really been trying to watch what we eat (except last night when we went to Mexican restaurant and ate every dip they make). We are always having a hankering for something sweet and if the hankering does not get met it gets kind of ugly. So with that being said, we had to come up with some desserts that we can have while we are dieting. This dessert fulfills our hankering while not adding so many calories and fat. You can omit the crust and lose even more calories and fat, that is totally up to you.

Get-
1 cup flour
1 stick butter
1 cup nuts, chopped (optional)
1 large box Chocolate pudding, low fat
2 cups milk, 1%
1/4 cup low cal granulated sugar (like splenda)
1/4 cup powdered sugar
1 8 ounce block reduced fat or fat free cream cheese
1 large tub reduced fat or fat free whipped cream

Let’s get it on-
If you don’t want the crust, skip on down to the pudding directions. Preheat oven to 350 degrees. Combine flour, butter and nuts (if desired). Bake for 15 minutes and let cool completely. Add milk and pudding mix to a large bowl and use a hand mixer to combine. In another bowl combine cream cheese and sugar using hand mixer. Add 1 cup of whipped cream to the cream cheese mixture. Top crust with cream cheese mixture. Then top cream cheese mixture with pudding.
Add remaining whipped cream to the top. Chill before serving.

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