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amydupuymartin

New Years Party Food

Here are some great recipes for your New Years Party. Most of them are really simple to make. Happy New Years Friends!

Artichoke and Collard Green Dip

Ingredients:

4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

½ cup mayonnaise

½ cup sour cream

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

2/3 cup freshly grated Parmesan

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until tender, about 3 minutes. Stir in cheese until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.Add mixture to a casserole dish. Bake for 20 minutes until golden brown

Fried Green Tomatoes

Ingredients:

Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

Kosher salt

Directions:

In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk together, making an egg wash. Slice the tomatoes into ½ -inch slices and lay on paper towels to dry and sprinkle with kosher salt. Sprinkle tomatoes with ½ teaspoon of Cajun seasoning. Add parmesan cheese to panko crumbs. Dip the tomato slices into the flour, then egg wash and then panko parmesan cheese mixture on both sides. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve hot and with dill mayo.

Dill Mayonnaise

Ingredients:

¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice

Directions:

Combine all ingredients.

What you need!

1 lb Breakfast Sausage

12 oz grated Cheddar cheese

2 tablespoons Mayonaise

2 cups biscuit mix

2 teaspoons Slap Ya Mama Cajun Seasoning

3 drops of Louisiana Hot Sauce

What to do:

Mix all ingredients thoroughly. Roll in small balls, bake on ungreased cookie sheet for 20 minutes at 350F or until sausage is brown.

These can be cooked ahead of time. Refrigerate, then heat in microwave for a couple of minutes when ready to serve.

1 small onion, diced
1/2 cup mayonnaise
2/3 cup Parmesan cheese
1 egg yolk
Dash Louisiana Hot Sauce
Slap ya Mama, to taste
Loaf French bread

Preheat oven to 375 degrees
Mix the first 6 ingredients in a small bowl. Slice French bread. Spoon onion mixture onto bread slices. Bake for 13 – 15 minutes. Serve warm. These are super easy, yummy and inexpensive.

Dried Beef Dip or Creamy Smoked Salmon Dip
Posted on October 26, 2011 by amydupuymartin
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
¼ cup of mayo
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
2 (2-ounce) jars dried beef, chopped
½ cup red bell pepper, chopped
1/4 cup finely chopped green onion
1/2 cup chopped walnuts
1 tablespoon unsalted butter
Assorted crackers or bagel chips
Preparation

Beat first 5 ingredients at medium speed with an electric mixer until blended; stir in beef, bell pepper, and onion. Spoon into a 2 1/2-quart baking dish;
Toast walnuts in microwave for 3 minutes with butter. Sprinkle nuts on top of dip. .
Bake at 350° for 20 minutes. Serve immediately with crackers or bagel chips.
Creamy Smoked Salmon Dip: Substitute 4 ounces smoked salmon for dried beef, Omit chopped nuts.

Note- The dried beef is real salty. You can lightly rinse beef to reduce salt.

Blue Cheese Chips
Posted on October 15, 2011 by amydupuymartin
Blue Cheese Chips
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles
Place chips on a pizza stone or baking sheet
Layer tomatoes, onions and blue cheese
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully
Serve immediately

3

Stuffed Eggplant

Every spring and summer we visit this great restaurant in Grayton Beach.  They have a wonderful stuffed eggplant.  We order it every time we visit. We decided to make one of our own and it is fabulous.  This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.   

Stuffed Eggplant

Ingredients:

2  large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped

1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped

1 cup fresh mushrooms, rough chopped

1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten

½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)

Directions:

Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.

Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.

 

Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture.  Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.

Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.

1

Cajun Steak and Mushrooms

Cajun Steak and Mushrooms

I made these steaks for Andy and he loved them. This recipe makes the best gravy. Make sure you have plenty of rice and French bread. We believe, “that it is all in the gravy”.   

Ingredients:

2 New York Steaks, room temperature

2 teaspoons Slap ya Mama, Cajun Seasoning

2 tablespoons olive oil

2 tablespoons flour

1 cup onions, sliced

¾ cup bell pepper, sliced

3 tablespoons garlic, minced

8 ounces mushrooms, sliced

2 tablespoons Creole mustard

Salt and pepper to taste

10 ½ ounces beef consommé

 

Directions:

Season steaks on both sides with Cajun seasoning. 

Heat the oil in a large black skillet over medium high heat.  Sear each steak on each side for 3 – 4 minutes. 

Remove steaks and add the flour to the skillet.  Reduce heat to medium.  Cook for 4 – 5 minutes, stirring constantly, making a dark roux. 

 Add onions, bell pepper, garlic and mushrooms to the roux.  Season vegetables with salt and pepper. 

Raise the heat to medium high heat and add the consommé. 

Bring the mixture to a boil, add steaks and continue to stir the sauce until it thickens about 5 minutes (turn steaks during this process).  Add Creole mustard and simmer for a few minutes.

0

Big Bo’s Vegetable Soup (leftover ham bone) and Pimento Cheese

Growing up we always had baked ham for holiday meals.  Around our house we tried not to waste anything.  Our Mom would take the leftover ham and ham bone and make the best soup.  The ham bone makes a wonderful broth.  She would use the leftover vegetables and put them in the soup.  Mom always made pimento cheese sandwiches (recipe follows) to go with the soup.  It was so yummy.  Feel free to use whatever vegetables you have in the freezer, fridge or pantry.  This recipe is very versatile. 

Big Bo’s Vegetable Soup

 

Ingredients:

1 large ham bone (leftover ham, diced)

1 large onion, chopped

1 28 ounce can diced tomatoes

1 clove garlic

3 dashes Worcestershire

1 14 ounce can beef broth

1 16 ounce bag frozen vegetable soup mix

1 14 ounce can corn

1 14 ounce can cut green beans

¼ cup rice or 1 cup pasta sea shells

Salt and pepper to taste

 

Directions:

In a large soup pot, place the ham bone, onion, diced tomatoes, garlic and enough water to completely cover ham bone.  Bring to a rapid boil, reduce heat and simmer for 2 hours.  Add remaining ingredients and cook until rice is cooked and vegetables are warm. 

The Sweet and Savory Sisters love some pimento cheese.  Growing up our mother made this for us a lot.  She would make a huge pot of vegetable soup and serve pimento cheese sandwiches with it.  Pimento cheese sandwiches are even better grilled. We like to add bacon and tomatoes to ours before we grill it. It’s also fabulous on a hamburger.    

 

Pimiento Cheese


 

Ingredients:

4 cups sharp cheddar cheese, finely grated

3 cups monetary jack cheese, finely grated

¼ cup grated onion

2 4 ounce jars pimiento with juice

1 cup mayonnaise

4 ounces cream cheese

 1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1\2 teaspoon white pepper

 

 

Directions:

Mix all ingredients together in a large bowl.

0

Jetts Whirls of Swirls Cookies

This recipe is a friend of ours that we met on Facebook. Jett, is a baker and  enterd this recipe in the Cooking Channel’s cookie swap.  She has been in second place for a while now.  I made these today and they are wonderful. 

Ingredients

How to make it

  • Line cookie sheets with parchment paper.
  • Heat oven to 350 degrees F and make sure the racks are set high in the oven.
  • Cream butter and sugars until creamy
  • Add eggs and mix well
  • Add pudding mix and vanilla(I love vanilla, so I use a lot)
  • Mix all until well combined
  • In a seperate bowl, add flour, baking soda, baking powder and cinnamon. Mix all together.
  • Add the flour mixture to the sugar/egg combination.
  • Have mixer on slow so the flour doesn’t come out all over and make a mess…..can’t tell ya how many times I’ve done that!
  • When all is mixed well, get a big strong spoon to mix up the dough.
  • Batter will be very thick.
  • Add remaining ingredients and mix it up real good
  • Try not to eat the cookie dough or there won’t be anything to bake…..
  • Wet hands and get a large spoon to scoop out the dough to make big cookies.
  • Allow enough space on the pan for the cookies spreading,
  • Watch very carefully so they don’t overbake,
  • About 7 – 10 minutes
6

Wassail

This recipe is one of our dear friends Maurice’s mothers.  We were honored when Maurice gave us a basket of Mrs. Clark’s recipes.  She was a wonderful cook.  We love to serve Wassail during the holidays.  It is so warm, comforting and tasty.  Wassail makes your house smell like Christmas. 

Wassail

Ingredients:  

1 quart strong tea

1 quart apple juice

1 quart of cranberry juice cocktail

2 cups orange juice

¾ cup lemon juice

1 cup sugar

2 cinnamon sticks

12 cloves

 

Directions:

Boil and serve warm.

0

Date Balls

Christmas just isn’t Christmas without date balls.  We have been making these delicious treats and sharing these with family and friends for years.  They are so rich, chewy and delicious.  We hope you enjoy these as much as we do.  Merry Christmas!

Ingredients:

2 sticks butter
2 cups sugar
16 ounces chopped dates
1 cup walnuts, chopped
2 cups Rice Krispies cereal

1 ½ teaspoons vanilla
Powdered sugar

 

Directions:

In saucepan, melt butter and sugar over low heat. Add dates and cook 3 minutes and remove from heat. Add nuts and Rice Krispies and stir until combined. When cool enough to handle, form small balls and roll in powdered sugar.

3

Collard Green and Artichoke Dip

We have been making spinach and artichoke dip for years and thought it was time for a little change.  Collards are one of our family favorites. Spinach and artichoke is a little over done and thought some collards would be good in it.   Well the sisters were right, it is fabulous.  This little change gave an ordinary dip a new southern twist.   

 Ingredients:

4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

½ cup mayonnaise

½ cup sour cream

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

 2/3 cup freshly grated Parmesan

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

 

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until tender, about 3 minutes. Stir in cheese until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.Add mixture to a casserole dish. Bake for 20 minutes until golden brown

 

1

The Sister’s Ultimate Potato Soup

I made this soup last weekend and it was a huge hit. I hope you enjoy it 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

 

 

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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