Search

Sass!

The Sweet and Savory Sisters!

Open Search
Author

amydupuymartin

Fried Panko Pork Chops

Growing up our parents always cooked a huge lunch to bring in the New Year. For as long as I can remember we always had the same thing each New Years Day. Each part of the meal was made because it was going to bring us something in the New Year. She would always have fried pork chops and they were always seasoned to perfection and fried perfectly. Pig/pork represents progress in the New Year. Mom would have a huge pot of greens cooked in pork neck bones. The greens symbolized money or economic fortune. She would make an Army pot full of black eyed peas. The black eyed peas symbolized luck and prosperity; the peas were also cooked in pork. We liked to have plenty of pork so that we were sure to have some progress in the New Year. To sop up the pea juice and pot liquor from the greens she would make a big black skillet full of cornbread. The cornbread represented gold. We would also have mac and cheese. I don’t remember the mac and cheese having any significance. We just had it because it goes great in between the greens and black eyed peas. Those flavors just work well together. Our mother did not use panko back in the day because quite frankly, we didn’t know about panko. The Sister’s wish you a lot of progress, economic fortune and luck in the New Year! Happy New Years!!!

Fried Panko Pork Chops

Get-
2 eggs
1 ½ cups panko
1¾ cups flour
8 thin cut pork chops
1 teaspoon garlic powder
Salt and pepper to taste
1 cup vegetable oil (for frying)

How to make-
The first thing you need to do is take your pork out of the fridge and season your with the salt, pepper and garlic powder. Get you 3 shallow dishes out. We are going to set up a little station. Add your flour to the first dish. Season your flour with salt, pepper and garlic powder. In the second dish add your eggs and give it a whisk. Go on and season your eggs with a little salt, pepper and a few shakes of hot sauce. In the third dish, you guessed it, add your panko. Keep the dishes in that order-flour, egg and then panko. Dredge pork in the flour, then run through the egg and then coat that baby with panko. Put your pork on a plate and let them hangout for about 10 minutes or so. This will help all that yummy coating set. Go on and get you oil hot. Heat the oil in large heavy bottom skillet over medium to medium high heat. You don’t want your oil too hot. Fry the pork for about 3 to 4 minutes per side or until golden brown. Do not overcook the chops.

2

Cajun Black Eye Peas

Don’t forget to eat plenty of Black Eyes for the New Years so that you are sure to have plenty of luck for 2014.

Cajun Black Eyed Peas
Ingredients:

1 pound dried black-eyed peas

½ pound Cajun sausage, sliced thin
¼ cup vegetable oil
½ cup onion, diced
½ cup celery, diced
½ cup green bell pepper, diced
3 tablespoons garlic, minced
1 ½ tablespoons flour
4 – 5 cups chicken stock
½ tablespoon of chicken bouillon granules
½ cup sliced green onions
¼ cup chopped parsley
Salt and black pepper to taste
Slap ya Mama to taste, Cajun seasoning
Louisiana Hot sauce to taste

Directions:
Rinse the peas once in cold water, removing any debris. Drain peas and set aside. In a cast-iron Dutch oven, heat oil over medium-high heat. Add smoked sausage and sauté 3 -5 minutes.

Add onions,celery, bell pepper and garlic. Sauté 3-5 additional minutes,stirring occasionally.
Sprinkle in the flour and blend well into the vegetable mixture. Add peas, stock, chicken bouillon and season using salt and pepper.

Bring to a rolling boil. Reduce to simmer, cover and cook until peas are tender, about an hour to an hour and half.
When peas are tender, add green onion, parsley, season to taste using salt, pepper, Cajun seasoning and Louisiana Hot Sauce.

0

New Years Greens

Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Traditionally, southerners eat collard greens on New Years. I wanted something a little different so I chose turnip greens. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Turnip Greens and Roots (Crock Pot)
Ingredients:
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds turnip greens, washed, cut and stems removed
1 pound turnip roots, peeled and cubed
1 small onion, chopped
3 cloves garlic, minced, or more to taste
Salt to taste
1 tablespoon distilled white vinegar

Directions:
Place the neck bones in a large pot. Add 3 quarts of water and the chicken bouillon cubes and bring to a boil. Reduce heat to medium and cook for one hour. Wash greens thoroughly and discard stems. Place greens, roots, onion, garlic, salt, and vinegar. Pour the broth and meat over the greens. Cover and cook on high until greens and roots are tender, about 2 ½ – 3 hours. Serve with plenty of hoe cakes for sopping the pot liquor.

0

amydupuymartin's avatarSass!

Growing up our family tried not to waste any food. Money was always tight and we always had lots of mouths to feed.  We always had multiple friends spending the night with us and hanging at our house. Our friends loved to come to our house for many reasons, but mostly for Moms and Dads cooking.  After Thanksgiving and Christmas Mom would always boil the turkey carcass down and make a stock.  She usually would make a soup or stew.  Our Dad would make gumbo.  This is his recipe for Turkey Carcass Gumbo.  I made this for Andy last night and he loved it. 

Turkey Carcass Gumbo

Ingredients:

1 cup vegetable oil

1 cup all-purpose flour

2 ½ cups onions, chopped 

1 cup celery, chopped

3 cloves garlic, chopped

1 ½ tablespoons Slap ya Mama, Cajun seasoning  

1 pound andouille sausage, chopped

2 quarts Turkey Broth (Recipe follows)

2…

View original post 263 more words

0

Breakfast Casserole (potato, spinach, and egg)

Our stepmother Sandi makes a mean breakfast casserole. Make ahead of time and was pop it in the oven and serve. This is a great dish for the holidays or when you have company over. Merry Christmas!

Potato, Sausage, Egg and Spinach Casserole

Ingredients

16 large eggs

1 ¼ cup heavy cream

1 ½ teaspoons salt

¾ teaspoons pepper

4 tablespoons butter

1 package bulk sausage

½ cup shallots, minced

2 large russet potatoes, peeled, shredded and lightly squeezed

1 12 oz bag frozen chopped spinach, thawed and squeezed dry

2 cups Gruyere

Directions

Position rack in top third of oven

Preheat oven to 350º

Whisk eggs, cream, salt and pepper in a large bowl and set aside. Melt 1-tablespoon butter in skillet and brown sausage. Transfer to plate to cool. Add shallots to skillet, cook until wilted and transfer to sausage plate. Melt 3 tablespoons butter in same pan add potatoes and cook until slightly brown. Mix all ingredients together, saving a small amount of cheese for the top. Pour into large greased casserole dish and bake for 35-40 minutes.

0

Christmas Cookies

One of our favorite Christmas traditions is to take a night during December to bake and decorate Christmas cookies. Having a good dough recipe is important, but to be honest, having a variety of icings and “sprinkles” is what makes it festive and fun. There is something heart-warming about sitting around the table together with a pile of cookies to be iced and decorated and everyone creating their own masterpiece.

Christmas Cookies

Ingredients:
2 cups butter
3 cups powdered sugar
2 tsp vanilla extract
1 tsp almond extract
2 eggs
5 cups flour, sifted
1 tsp baking soda
3/4 tsp cream of tartar

Directions:
Cream butter and sugar in a mixer and add vanilla and almond extract. Add eggs one at a time. Combine dry ingredients in a large bowl. Slowly add dry ingredients into the mixer. Line cookie sheet with parchment paper and scoop dough onto cookie sheet and bake in a preheated 350 degree oven for 9 minutes. Allow to cool before frosting.

Frosting

Ingredients:

3 cups powdered sugar
1/3 cup butter
Vanilla (if you like it in frosting)
Approximately 2 Tablespoons milk; add slowly so that you can keep the right consistency
Sprinkles for decorating

Directions:
Cream butter and sugar in a mixer and add vanilla.

20121223-070407.jpg

1

Little Sister’s French Toast Casserole

We know how it is when you have a house full of hungry people wanting something good to eat and the hostess of the mostess has limited time to prepare breakfast. You are wanting to impress those guests but you got so much else to be doing. That’s why the sisters love breakfast casseroles. Our stepmother Sandi always has some sort of breakfast casserole when we go to visit. It makes life so much easier and it makes your guests think you have worked so hard. We love this because it is inexpensive to make, you can make it ahead of time and it is get in my belly good. Need we say more? Hope your family enjoys this recipe as much as ours does.

Round up the first seven ingredients-
1 loaf, French bread, cubed
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt

TOPPING:
1 stick butter (room temperature)
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon

Extra Goodness (optional, but highly reccomended)
1 cup of maple syrup
3 tablespoons butter

Let’s make this casserole-
Go on and grease up your 13 x 9 baking dish. Get you a big ol bowl out and whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Next, your going to want to pour that yumminess egg mixture over the cubed French bread. Now wasn’t that easy. Now cover and pop it in the fridge and let it soak up all that goodness for about 8 hours. Now the 8 hours are up and you are ready to feed that demanding family of yours. Before you pop this in the oven your gonna want to take it out the fridge and let it sit for about an hour. While you are taking the chill off of the casserole you can make the topping. The sisters love them some toppings. Get you 1 stick of butter, this is sounding some kind of good already. Back to the list- sugar, brown sugar, nuts and cinnamon. Use a fork and work these ingredients together, let them get to know one another. Sprinkle the topping over the bread. Go on and preheat your oven to 350 degrees. You gonna want to bake the casserole for 45 minutes to an hour or until a knife inserted near the center comes out clean. Take it out of the oven and smell it. Don’t that smell good? This is going to kill you but you need to let it sit for about 5 minutes or so. You don’t want to burn your mouth up. While that’s cooling make that extra goodness. Now when we listed the ingredients for the extra goodness, we said it was optional. Well your nuts if you don’t make it. So go on and do it- In a small pot warm syrup and butter. That’s it! Let your guest pour this over the top of the casserole. The sisters bet you and your family liked this one.

0

Chocolate and Peanut Butter Buckeyes

We love us some chocolate and peanut butter! This combination had to be created by the chocolate Gods! Every Christmas mama would make these delightful treats for us and we absolutely loved them. Caleb and Alli always ask us to make these when we are doing all our baking! It is a must have around our household.

Chocolate and Peanut Butter Buckeyes

This is what you need-
2 lbs. powdered sugar
3 cups peanut butter (smooth and not the all-natural kind)
1 cup unsalted butter (2 sticks)
1 1/2 lb. chocolate chips, semi-sweet (24 oz.)
1/2 bar edible paraffin wax*

How to make buckeyes-
Whip the first three ingredients with an electric mixer and chill in the refrigerator for at least an hour. After it’s chilled, roll it into small, 1-inch balls. Put these back into the fridge or freezer on parchment-covered baking sheets.

Melt the chocolate and wax in a double boiler, over, not in, boiling water, stirring mixture until smooth. Keep warm.

Dip balls using toothpick, leaving uncovered spot on top. You may fill in toothpick marks with little bits of peanut butter mixture. Dry on waxed paper. Chill covered in refrigerator or freezer. When completely hard, store in the refrigerator or freezer.

0

Griffy’s Tempura Apples

These are so good and very easy to make. Our dear friend Griff came up with this recipe. We hope you like it as much as we do.

Tempura Apples
Gather-
2 apples (your choice)
1 cup Tempura Batter
¾ cup ice water
1 teaspoon cinnamon, reserve ¾ teaspoon
¼ cup confectioner sugar
¼ granulated sugar
¼ dark brown sugar

Let’s make it-
Get your oil going to 350 degrees. You need a thermometer to check your oil. It is important to have your oil at the right temp. Too hot and you will burn them up. Not hot enough and the tempura will not stick. Core and slice each apple into 12 slices. Mix water, tempura batter and ¼ teaspoon of cinnamon together. Generously coat apple slices with tempura batter. Fry apples until golden brown on all sides. Remove with a slotted spoon and drain on a paper towel. Mix the 3 sugars and reserved cinnamon. Toss apples in sugar mixture and serve immediately. Let’s take it to another level of goodness-Serve on a scoop of vanilla ice cream. It is out of this world!

0

Blog at WordPress.com.

Up ↑