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amydupuymartin

The Sisters Potato Soup

hope you enjoy this soup as much as our family and friends did.

Ingredients:

5 pounds russet potatoes, peeled and diced

Water for boiling, reserve 3 cups of the starchy water

Salt to taste

3 tablespoons chicken bouillon granules

1 pound bacon, fried crisp, ¼ cup bacon grease reserved

1 large onion, diced

2 stalks celery, diced fine

3 cloves garlic

3 tablespoons butter

¼ cup flour

1 ½ cup heavy cream

2 cups sharp white cheddar cheese

Salt and pepper to taste

Sour cream, for garnish

Spring onion, for garnish

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Directions:

In a large boiler bring potatoes, water, salt and chicken bouillon to a boil. Reduce heat and continue to boil potatoes until tender, approximately 15 minutes. Drain and reserve 3 cups of the starchy water. In a Dutch oven, fry bacon over medium heat until crisp. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. In the bacon grease, sauté the celery and onion until onion is translucent. Add the garlic, and continue cooking for 1 to 2 minutes. Add butter and allow to melt. Add flour to butter, onion and celery mixture. Cook stirring constantly for 2 – 3 minutes. Slowly whisk heavy cream into flour mixture. Whisk until cream and flour are smooth. Slowly add reserved starchy water to cream mixture. Add potatoes and bacon to the pot and simmer for 15 – 20 minutes. Add cheese to soup and season with salt and pepper. Garnish bowls of soup with sour cream and spring onion.

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Beignet

Jambalaya, crawfish pie, filet gumbo.
Cos tonight I gon’ t’ see ma cher amio.
Pick gitar, fill fruit jar, and b’ gayo.
Sunamagun, gon’ ha’ big fun on de bayo.

Don’t be afraid to get your day started with some fried dough. If you want something a little different, yummy and easy you have got all that in this recipe. Our family loves when they wake up to these and a big cup of Community Coffee.
Enjoy!
Beignets

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.

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Cajun Eggs

Cajun Eggs
Ingredients:
10 boiled eggs
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
2 dashes of Louisiana Hot Sauce
6 tablespoons butter
4 tablespoons flour
1 cup milk
Slap ya Mama (Cajun Seasoning) to taste
Bread crumbs and butter

Directions:
In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper and onion in until soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!

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Slap ya Mama Cajun Nachos

These are not ya mama’s nachos, these are Slap Ya Mama Cajun nachos. Can I just say these Nachos were Get In My Belly Good! We enjoyed every bite! This appetizer would be a great starter for your football party.

Ingredients

Cajun Chips

24 Wonton wrappers

1 egg white, frothed

3 tablespoons olive oil

1 teaspoon Slap Ya Mama Cajun seasoning

Nachos

1 lb jalapeno cheese smoked sausage (removed from casing)

1 16-ounce container mild Gordo’s white cheese dip

½ cup slices cherry tomatoes

¼ cup sliced green onions

1 small can sliced black olives

1 small can green chilies

Directions

Preheat oven to 400 degrees

Cut each wonton in half and brush lightly with olive oil. Cover a cookie sheet with a single layer of wontons. Brush with egg white and sprinkle lightly with Cajun seasoning. Place in oven and bake for 5 minutes until golden brown.

Meanwhile remove sausage from casing, just cut the casing down one side and peel it away. Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes and drain fat.

On a platter layer the Cajun chips, sausage and cheese. Top with tomato, onion, olives and green chilies.

Enjoy!

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Chocolate Chip Cookies with Cream Cheese Icing

Ultimate Chocolate Chip Cookies

Ingredients:

2 ½ cups Swan Cake Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup milk chocolate chips
1 cup finely diced walnuts or pecans
8 ounces cream cheese, softened
1 stick butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
Heath bar bits, for sprinkling

Directions:
Preheat oven to 375° F. Sift flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each egg. Slowly beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Combine cream cheese, butter, powdered sugar and vanilla in a medium bowl until creamy. Place icing in a piping bag. Once cookies have cooled completly, pipe icing on each cookie and sprinkle with Heath bar bits.

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Daddy’s Charcoaled Burgers

All we can say is “get back jack”! When preparing this recipe we highly recommend you breakout some vinyl records or some 70’s CD’s. It just seems to fit perfect while charcoaling on a sweet summer day. If you have had some type of disturbance in your week and your feeling a little aged, turn your music up and get to grilling. One of our fondest memories is our family weekend cookouts. We knew as soon as Friday came around the grill would be lit and some type of Elvis would be blaring in the background. Friends would come over and the good times would roll, usually roll on through the weekend. Let’s just say our daddy can grill the best charcoaled anything! He is the master of disaster when it comes to grilling. These two simple activities (grilling and jamming) are a must to create a happy and fulfilling midlife.

Daddy’s Charcoal Cheese Burger’s

Ingredients:

2 ½ pounds 80/20 ground beef
1 packet French onion soup packet
1 egg
3 cloves garlic
1/2 tablespoon Dale’s steak seasoning (reduced sodium)
2 tablespoons evaporated milk
Pinch of salt and black pepper
6 American cheese, slices
6 buns
Butter, softened
Mayonnaise
Red onion, diced

Directions:
In a large bowl, combine the first 7 ingredients. Make 6 patties and refrigerate until grill is ready. Build fire on one side of grill. Let burn for 15-20 minutes, or until charcoal ashes over. Place burgers directly over coals and cook for 2 minutes on each side. Move patties to other side of grill and close lid. Continue cooking until desired temperature is reached. Do not smash down on burger. Add a slice of cheese to each burger. Spread butter on each side of the bun and toast in a skillet. Add mayonnaise and patty to bun. Top with red onion.

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Shrimp and Grits

Shrimp and Grits
Shrimp and Grits

Ingredients:

3 Tablespoon flour
3 Tablespoon butter, + 5 Tbsp butter
½ red or green bell pepper, diced small
2 stalk celery, diced small
½ cup Vidalia onion, diced small
½ pound Andouille Sausage, sliced (optional)
Salt and pepper to taste
Cajun seasoning
½ cup plus 2 cups heavy cream
1 ½ pounds Shrimp, reserve shells for stock
3 cups shrimp stock, divided
1 cup Quick Grits

Directions:
Melt 3 tablespoons butter in a pan over medium high heat. Add flour and stir the roux until it becomes a light brown, about 10-12 minutes. Add bell pepper, celery and onion and sauté until vegetables are translucent, about 8–10 minutes. Add the andouille sausage and cook for an additional 8-10 minutes. Season with salt, pepper and Cajun seasoning. Add the ½ cup cream slowly, stirring constantly. Then add about 1 cup of the shrimp stock. Let simmer. Fold shrimp into sauce and cook until the shrimp are done. Serve on top of grits.
Grits:
Bring 2 cups shrimp stock and 2 cups of cream to a boil. Slowly whisk 1 cup of grits, salt and 2 tablespoons of butter into the stock mixture. Cook 5–7 minutes, stirring occasionally. Add remaining 3 tablespoons of butter.

Shrimp Stock:

1 tablespoon oil
Shrimp peels
1 bay leaf
1 carrot
2 celery stalks
1 onion
1 clove garlic
Salt and pepper to taste
3 cups water

Heat oil, add all ingredients and cook for a few minutes. Add 3 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so.

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Coq au vin

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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Crack Candy

The reason that we call this crack candy is because one piece aint gonna get it. You will slap your Mama and steel her pocketbook to get yourself another fix. You might want to double this recipe because if you don’t you might find yourself on the floor in the fetal position craving for more.
Crack Candy

Ingredients:

1 sleeve saltine crackers
2 sticks butter
1 cup brown sugar, packed
1 cup mini semi sweet morsels
1 cup mini milk chocolate morsels
1 cup Heath English Toffee Bits
1 cup walnuts, chopped fine

Directions:
Spray a large cookie sheet with cooking spray (can be lined first). Place crackers on cookie sheet in a row. In a medium sauce pot, melt butter and stir brown sugar. Bring mixture to a boil and let boil for 3 minutes. Pour mixture over crackers and bake in a preheated 350 degree oven for 5 minutes. Remove from oven and turn oven off. Sprinkle chocolate chips, heath bar and nuts over crackers. Return to oven for and let chocolate melt, about 3-5 minutes. Cut into squares while warm.

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