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Fried Green Tomatoes

Fried green tomatoes is definitely a southern thing. We love them and our Mom has been making these for us forever. They are good for a side dish, an appetizer or in a sandwich. We love to make a BLT and substitute red tomatoes for fried green tomatoes. We also like to add avocada. To make it even better slap some dill mayo (recipe follows) on it and you got one good sandwich. YUM YUM! My mouth is watering. I hope you enjoy!

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.

2

For a Nice Change (Cobb Salad)

I can’t believe I am about to say this but I am sick of eating fatty foods.  Now a cobb salad is not the best choice when it comes to salads but it is a better choice than what I have been eating lately.  I have always loved a cobb salad. They taste great and they look so appetizing.  So join me today and make a better choice and eat a salad. This dressing is Get in My  Belly Good!   

Cobb Salad

Ingredients:

½ head iceberg lettuce

2 cups spinach leaves  

½ bunch watercress, coarse stems discarded

6 slices bacon, cooked crisp

1 tomato, seeded and chopped fine

2 ripe avocado peeled and sliced

2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped

½ cup of blue cheese

 

Directions:  

Make the salad. Arrange the bacon, the tomato, the avocado and egg decoratively over the greens and garnish the salad with blue cheese. 

DRESSING:

2 hard-boiled egg yolks, mashed

1 tablespoon coarse ground mustard

1 tablespoon honey

1 tablespoon salad vinegar

½ tablespoon Worcestershire sauce

½ cup vegetable oil

2 tablespoons green onion

Salt and freshly ground black pepper

Directions:

In a small bowl whisk together the egg yolks, mustard, honey, salad vinegar and Worcestershire sauce.  Add the oil in a slow stream, whisking, and whisk the dressing until it is well blended. Add the green onions and salt and pepper to taste.

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Cajun Black Eyed Peas

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.

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Turkey Carcass Gumbo

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 bay leaves

Reserved turkey meat from broth

2 ½ cups frozen okra (optional)

2 tablespoons parsley, chopped

2 tablespoons green onions, chopped

Steamed white rice

Directions:

Combine the oil and flour in a large cast-iron pot.

Cook the mixture over medium heat.  Stir roux constantly with a wooden spoon for about 25 minutes. The roux needs to resemble the color of chocolate.  

Season the onions, garlic and celery with the Cajun seasoning.

Add the vegetables to the roux and cook for 5 -7 minutes.

 Add the sausage and cook, for an additional 5 minutes.

Add the strained turkey broth and bring to a slow boil, stirring constantly. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 45 minutes.Add the reserved turkey meat and okra and cook for approximately 10 minutes. Add the parsley and green onions.

Serve gumbo over a bed of rice with plenty of French bread for sopping. 

Turkey Broth

 

Ingredients:

1 turkey carcass

3 ribs celery, cut in half 

2 large onions, quartered

4 quarts water

 Salt to taste  

1 tablespoon black peppercorns

2 bouillon cubes

5 bay leaves

Turkey Broth

Put the turkey carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, bouillon cubes and bay leaves. Bring to a boil and reduce the heat to medium.

Simmer uncovered for 2 hours, stirring occasionally. Skim any foam that forms on the surface. Remove from the heat and let cool. Strain and set aside any meat that has come off the bone and pick meat that remains on the bone. Skim fat.

2

Don’t throw out that Turkey Carcass (Make Gumbo)

HEY YOU!   Yeah you, I am talking to you!  Don’t you dare throw out that turkey carcass.  Make turkey gumbo with The sweet and Savory Sisters on Friday.  It’s going to be GET IN MY BELLY GOOD!  Will post recipe and pictures Friday.  Happy Turkey Day Friends!  Gobble Gobble!

0

Don’t throw out that Turkey!

White Chili

3 – 4 cups leftover turkey meat

1 onion, chopped               

2 tablespoons olive oil

1 tablespoon cumin

1 ½ teaspoon chili powder   

½  teaspoon garlic powder

1 16 ounce envelope spicy ranch seasoning mix

1 4 ounce can green chilies

1 can rotel tomatoes

1 cup diced fresh tomatoes

2 cans great northern beans

1 can white kidney beans

32 ounces chicken or turkey broth

4 ounces cream cheese

Directions:

 Cut turkey into bite sized pieces and sprinkle with cumin, chili powder and garlic powder. Heat oil over medium-high heat in a Dutch oven; add onions and sauté until onions are translucent.  Add turkey meat ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth.  Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.   

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama  

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portions.  Use bread for dipping and sopping

0

The Sweet and Savory Sisters with Paula

The Sweet and Savory Sisters had an unbelievably good time filming our third show with Mrs. Paula. Paula is our one of our mothers best friends. We grew up with Paula and the boys. They have been like our family for 45 years. It has been such an honor to watch them come from rags to riches. We will never forget when we saw her on The Shopping Network for the first time. It was such a great feeling. She has come a long way. We are so proud of Paula and the boys. It is truly a fairy tale story.
The Trip
We drove over to Savannah on Thursday afternoon. We had to work before we left. We had to cater a party before we got on the road. We were dog tired when we finally made it to Savannah. Friday morning we had to be up at 5:00 and be showered and ready to have our hair and makeup done at 7. Paula has the best crew that works for her and they make everything so much fun. Courtney does a fabulous job on both of our makeup and Jamie, her hair stylist, made our hair look wonderful. Dempy, Paula’s stylist, made sure that we had the most flattering outfits on.

After hair and makeup we had to be onset for interviews. We had a blast doing that. We got to share some of our old memories with The Deen family. We also got to talk about our cookbook we are writing, the restaurants, our Cajun family in Louisiana and our blog. We laughed a lot. Shortly after we completed the interviews we started filming. The Butter Queen did not know we were there and she was shocked to see us in her kitchen cooking. It was so much fun surprising her.
Each time we film a show we have more fun than the last time. This show was a hoot to film. We cooked some amazingly great dishes and got to rummage through all of Paula’s beautiful clothes and jewelry. We also got to pack up a lot of her clothes and bring them home with us. BONUS! We filmed all day and had a great time doing it. We loved working with her producers, kitchen crew and the film crew. Paula makes everything so easy and fun to do. She is an amazing women. That women works so hard and is such an inspiration to us. She works her fingers to the bone and NEVER complains. We laughed, cried and ate some amazingly good groceries. It was get in my belly good. Its hard to explain the way we felt. We were so hyper from all of the excitement, sugar and caffeine. We had the time of our lives. We are so grateful to be able to experience this. To put the icing on the cake our beautiful mother showed up onset and shared the tasty meal that we had prepared. After we completed the show we got to meet Taylor Hicks from American Idol. That was so cool. The show will air next Christmas and we can’t wait to see it. Our second show will air sometime in the spring. We will let all of you know when we find out.
Thanks to all of our blog followers and Facebook friends. We appreciate you following us and telling your friends about us. We have to go now and start cooking some Sweet and Savory dishes.

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9

Banana Fosters Pancakes

Bananas Foster Pancakes

Andy loves this! 

Pancakes

Ingredients:

 

2 cups baking mix

2 eggs

1 cup milk

2 tablespoons powdered sugar

2 teaspoons of baking powder

1 tablespoon of vanilla


 

Directions:

Mix all ingredients until blended.  Pour about a ¼ cup onto hot greased pan.  Cook until edges are golden and pancake mix is bubbling.  Turn and cook until golden brown.

 

Banana Fosters

Ingredients:

 

1 stick butter

¾ cup brown sugar

½ teaspoon cinnamon

¼ cup banana liqueur

6 bananas cut in half lengthwise, then halved

¼ cup dark rum


 

Directions:
Combine the butter, sugar, and cinnamon in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum (if using a gas stove).

When the flame goes down, lift the bananas out of the pan and place four pieces over each pancake. Generously spoon the warm sauce over the top of the pancakes. 

 

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Green Bean Casserole (Crock Pot)

Green Bean Casserole (crock pot)

Ingredients:

2 (14 1/2 ounce) can French Style Green Beans

1 (14 1/2 ounce) can cut green beans

2 (10 3/4 ounce) cans cream of mushroom soup

3 (4 ounce) cans of mushrooms

1 small onion, cut in half and sliced

½ cup of half and half

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

1 can (6oz) French fried onions, divided

¾ cup of chopped pecans

 

Directions: Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours.  Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant.  Sprinkle over casserole just before serving

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