The Sweet and Savory Sisters!



Cooking out

How about this great weather?   I am so excited that we are getting a little respite from the heat and the gnats.  I know it want last for long but I plan to enjoy it while I can.  One way that I am enjoying it is by cooking outside tonight.   I have the grill lit and waiting for the coals to get ready so that I can put on the chicken.  I prefer to use charcoal rather than gas because I like the way the charcoal flavors the food. Last night I marinated the chicken.  It is a very good marinade and it is extremely easy and inexpensive. You most likely have these things on hand-   

1 cup of Italian dressing

½ cup of mayo

4 – 6 Chicken thighs

I am using thighs because,   1. I like dark meat, especially on the grill 2. I had some leftover 3. Thighs are inexpensive.

The mayo makes the chicken so moist and delicious.  The Italian dressing gives the chicken a great flavor and a nice zing.  I ’m also roasting some fingerling potatoes with rosemary and having some leftover vegetables.  The fingerling potatoes are also easy to make.  Preheat your oven to 400, toss potatoes in a little olive oil, rosemary and kosher salt and bake for 25 minutes.  They are good just like that, no butter or sour cream needed.

I hope all of you are enjoying this great weather as much as we are and are taking advantage of it.



Great Recipe

I have enjoyed this recipe for years.  I love Hellmans mayonaise and found this recipe on the back of the jar.  When Sister and I were catering full time we used this a lot.  People loved it and it was easy.  We served it with rosemary mashed potatoes, sauteed green beans, salad and yeast rolls.  I hope you enjoy it as much as we have. 

1/2 cup Hellmann’s mayo
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
Preheat oven to 425°.
Combine Hellmann’s Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked 


Crock Pot Girls

Have you heard about The Crock Pot Girls?  I had never heard of them until last night.  Wow, they are HUGE on Facebook.  They have over 1,000,000 likes.  How in the hell did they get so many likes in 2 weeks?  There is some talk on the internet that it is a scam.  Whatever it is, they are on fire and people love them.

I like my crock pot but I only use it a couple of times a year.  My mother used hers a lot when we were growing up. She worked full time and liked putting her meat and vegetables in it before work and having dinner ready when she got home. I on the other hand love coming home from work and getting in my kitchen and cooking.  A lot of people exercise, have a drink, or watch TV to unwind from their hectic day.  I enjoy and look forward to getting in my kitchen and cooking up a storm.   I do love to put corn beef and cabbage in my crock pot. The meat is so tender and it is sooo good.  I buy a loaf of pumpernickel bread from the bakery and make honey butter.  It is such a fabulous combination.  It is also good with a good grainy Creole mustard. Apparently you can cook just about anything in a crock pot.  I had no idea you could make pizza, lasagna and cakes in a crock pot. Who knew, obviously a lot of people because millions of crock potters are talking about it on FB. I went to a crock pot party not too long ago and I was amazed at the different dishes people made.  Once again, WOW and KUDOS to the Crock Pot Girls! Crock on with your bad selves!


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I was in St. Simon’s all week working. I had a nice time but I was defiantly ready to come home. I ate out while I was there and had one great meal and the rest were ok. If you know me, you know that I do not eat at chain restaurants much. I always try to eat at local places. However, the people I was with wanted to go to Bone Fish. I have eaten there before and had enjoyed it. I did this time too. The service was great and so was the food. If you have not had the bam bam shrimp you should try them. They are great. Sister and I figured out the sauce and have made them at home. The sauce is great on wings too. A lady that was with us ordered a steak with the gorgonzola butter sauce and it looked great. I had the pecan crusted trout and it was pretty darn good. Yesterday I was so excited to get home and see my husband and my boys. I missed them so much. I also had missed being in my kitchen and cooking for them. While traveling home I kept thinking about what I could cook and I thought about the steak with gorgonzola butter sauce. I made it and it was fabulous. Andy charcoaled the steaks perfectly (medium rare, more rare than medium). I sautéed baby portabella mushrooms and we grilled brussel sprouts and had crusty French bread. The brussel sprouts were good but they could have been better. I have a few things I need to change for that recipe. We used the left over gorgonzola butter for the bread and it was yummy. Today Sister and I are meeting at the grocery store and we are going to cook and formulate recipes. I love getting together with her and cooking. We have such a great time working together. We laugh, cut up and tell stories. We hope that Mom and Sheila are going to be able to come over and work with us. We really want our friend Sheila to teach us how to make caramel. She makes the best. We will defiantly share a few recipes that we work on this weekend. I hope all of you have a safe and great weekend. Be careful in your travels and let us know what you are cooking for this holiday/game day.

Fiery Cajun Shrimp

This recipe has been a family favorite for years.  Suzette’s recipe is in two of Paula’s cookbooks.  Try this out and let us know what you think.

Serve plenty of French bread for sopping up the spicy butter goodness.

  • 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


Heat oven to 400°F.

Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and cajun seasoning.

Pour mixture into a large baking dish or pan

Add the shrimp and top with lemon slices.

Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.

Labor Day Weekend Festivities

As we gear up for the last day of summer we will celebrate by cooking some of our favorite dishes with our friends and family.  Labor Day is a celebration including picnics, barbecues, fireworks and family get togethers. Usually Labor Day is associated with travel before the end of summer.  We associate Labor Day for another reason to cook up some good southern vittles. 

We would like to know what you and your family associate with this holiday.  What will you be cooking this holiday weekend? For Labor Day Sister and I will be grilling Rick’s awesome baby back ribs.  We will also be having Big Bo’s warm potato salad, Wagner’s baked beans, avocado deviled eggs, and beach bread. 

Not only we will be celebrating Labor Day this weekend but we will be getting geared up for opening college football Saturday.  Oh my, that means a different reason for us to cook up some sweet and savory dishes (no pun intended). In tradition, we will be cooking chicken and sausage gumbo, dirty rice, cheese biscuits and beignets for dessert.  We will be cooking Cajun dishes in respect to our LSU Tigers.  GEAUX TIGERS!  This year LSU will have a great defense and as far as Jarrette Lee taking over as quarter back, we think Lee has paid his dues and is deserving of the chance to lead the team.  LSU’s offensive game plan will almost certainly be a little different now without Jefferson’s dual threat potential, but we are confident that Lee will do a great job. 

The Sweet and Savory Sister’s hopes that everyone has a safe and memorable weekend with family and friends. We really want to hear about your plans and what you are cooking this holiday weekend.  If you will not be cooking remember Wagner’s BBQ with 2 convenient locations can do the cooking for you.


In the Kitchen

Today Allison, Suzette and I got together to work on our cookbook.  Today was not as fun and easy as it has been in the past.  Suzette has had an extremely busy and stressful week at her restaurants.  My schedule has been jammed packed with appointments, meetings and travel.  However, we have made a promise to eachother that without fail we were going to formulate at least one recipe every Wednesday. 

We had a few things on our list that we wanted to work on this evening.  1. Our videos of us cooking 2. A Sweet and Savory Sister’s Facebook page 3. Type our recipes that we have already formulated for our cookbook.  We were not successful with any of the to do list.  We did do some cooking and filming (but still can’t figure out how to get them on our blog).  We decided to do Chicken Marsala and Chicken Piccata.  We only got the marsala done.  Oh and we made an orange pound cake that we couldn’t even taste.  We made the cake for a friend’s birthday and it has been killing us not to be able to taste it.  Back to the chicken marsala, it was very good but a little soupy.  We had to change some of the measurements to formulate for our cookbook.  We will post the recipe once with have tried it again. 

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The Sweet and Savory Sisters

Tomato Pie


Tomato Pie

  • 1 deep dish pie crust, baked
  • 3 tomatoes peeled, sliced and drained (salt and pepper to taste)
  • ½ cup of chopped green onion
  • ¼ cup of fresh basil chopped
  • 2 ½ cups of grated Colby and Monterey jack cheese
  • ½ pound of bacon fried, drained and crumbled
  • 1 ½ cups of mayonnaise (Hellman’s)
  • Salt and pepper and garlic powder to taste


Peel tomatoes, cut tomatoes in half and then slice

 Drain tomatoes on paper towels

 Meanwhile mix the next six ingredients together

 Layer tomatoes and mayo mixture in baked pie crust

 Bake in a preheated 350 degree oven for 30 minutes

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