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Big Sue’s Shucked, Stripped, Scraped and Pan Fried Corn

Once upon a sweet summer time the sister’s would hustle their way into the kitchen and watch our mother scrape the kernel from each cob and salivate like Pavlov’s Dog! She would be breaking a sweat to make sure she got every kernel, because she knew we would lap up every morsel of that goodness. We just have to tell you that every time she turned her back we would flop our lips over that corn. By the time supper came we only had maybe a tablespoon of corn to eat! She would be so livid with us and holler, get out of that pot you ungrateful heathens.

12 ears of silver queen corn shucked, stripped

4 slices of bacon

4 tablespoons butter

½ cup whipping cream

Salt to taste

Black pepper to taste

½ teaspoon Cajun seasoning

½ tablespoon sugar, if needed

In a large iron skillet over medium heat; fry bacon until crisp. Remove bacon and set aside, reserving bacon drippings. Meanwhile remove kernels from cob by using cheese grater. Once all kernels are removed, using the blunt side of the knife, scrape the remaining pulp and milk from the cob. In the same pan over medium heat add corn to the reserved bacon drippings. Slowly stir in heavy cream and season with salt, pepper and Cajun seasoning. Continue to stir scraping the bottom of the pan for about 5 minutes. Reduce heat to medium low and cook for additional 20-25 minutes stirring often. Stir in butter and crumbled bacon. Serve immediately.

June 26, 2012 1

Cookie Salad

Beat the heat with this delicious summer treat! Our girlfriend Claire sent us this recipe and it sounds absolutely wonderful. This recipe would make a great treat to take to any picnic or family gathering that you might be attending!

Cookie Salad

1 cup buttermilk

1- 3.5 ounce package vanilla pudding mix

8 ounces Cool Whip

16 ounces mandarin oranges, drained

16 ounces chunk pineapple, drained

14 fudge-striped cookies, broken

Mix buttermilk with pudding mix. Add cool whip, oranges and pineapple. Shortly before serving, add cookies.

June 23, 2012 0

Step inside the Wacky World of The Sister’s Cook Book!

Just wanted to say how grateful we are for the doors of opportunity–and for the friends who oil the hinges.

Good Morning to all you Grocery Lovers!

Just wanted to drop a couple of lines this morning and whisper in your ear all the fantastic shenanigans the sister’s have been up to.

You know sometime life gives you lemons and you are supposed to make lemonade. Well the sisters not only make lemonade we make lemon pie, lemon lush, lemon cake, lemon chicken, lemon meringue, lemon bars, lemon curd well you get the picture. We never do anything half-hearted we take it over the top.

We have absolutely thrown ourselves into trying to finish our cookbook and can we just say we have had a blast. This year has proven to be a world wind of anticipation, excitement and also struggles. With every struggle somehow God provided us with an opportunity. Within this year we have managed to keep up with a blog, formulate recipes, carry on with our catering, work full time jobs, take care of our families, write a cookbook, appear on the Food Network “Paula’s Best Dishes” three times, perform a speaking engagement for some wonderful women in Jasper Georgia and last but not least take our beautiful Journey back to our heritage in Louisiana. Out of all the incredible opportunities, we would have to say Our Journey was the best thing since color TV!

There is something about getting on an open road with your favorite people and laughing hysterically, acting so silly and literally eating so much that you throw-up! Sounds fun doesn’t it? We have sincerely been so blessed this year and just are so excited to finally draw a little closer to our dream.

Our cookbook will feature superb recipes from our Southern and Cajun Heritage along with our amusing stories. Writing these stories and reminiscing over our lives have been priceless. We feel that this will be a little different from your ordinary cookbook; along with having fan-freaking-tastic recipes that will leave your mouth-watering. Our stories could bear a resemblance to a comedy show. We ain’t joking, it is so darn hysterical. We are about to bust a gut to share all this goodness with all you beautiful grocery lovers. At this time we are working with a publisher and working hard to bring you the best of the best stories and recipes that will surely make you lick your lips in anticipation. Just sit tight and we will update you as soon as this masterpiece is available.

We would like to thank each and every one of you for stopping by and allowing us to share with you the little things that make us tick; from all our crazy videos to our new and exciting recipes. We hope you have enjoyed it as much as we have. Keep coming back, because We have only just begun!

June 2, 2012 6

Go on and Get You Some! The Sisters dirty rice stuffed peppers!

May 31, 2012 2

Our Weekend in Jasper, Georgia with Beautiful People!

This weekend we had the privilege to travel to Jasper, Georgia to the Salvation Army camp. What a beautiful weekend for the sisters! Our very good friend Stormnhad asked us to come and do a cooking demonstration for all the women that were attending the retreat for the weekend. We of course were honored and said yes! />

We left Friday afternoon and began an extremely comical voyage. Words can’t describe the enjoyment the sisters have on the road. We always hit the super slab with complete gusto! It’s like we leave our age at home and reflect on being a teenager again. It is first-class therapy for the soul. We laugh and cut the fool just like we did when we were teen-agers. The time goes by so fast when you get older and it is just brings comfort to know we still can be so silly again. Our road trip was, to say the least, an “untamed adventure”.

On Saturday we were to go on stage and demonstrate how to make a wonderful BLT potato salad and strawberry trifle. We had everything set up and all our ingredients ready to show all these magnificent ladies how it’s done. With butterflies doing somersaults in our bellies we came on stage and did our thing. We asked them to play the song “Don’t Stop Believing” as we entered the stage to get the ladies hyped up a little. Really and truly it was to get us hyped up to do our thing. Don’t stop believing is our theme song. It’s something that we continue to do each and every day of our lives. We keep pushing and believing so that one day we may accomplish our dream.

This is from a previous road trip that the sisters took.

We had such a great time with all of these ladies. What a delight it was to entertain all these ladies. We just want to thank them for the astonishing response that they gave us. We were overwhelmed with excitement! Our Cup Runneth Over! Beyond a doubt these ladies, God and prayers gave us the confidence to get up on that stage and share what we love to do! Cook, eat and perform! It was just a magical weekend all together.

The ride home took us 10 hours when it should have only taken 4! But we took the time out to see the sights and ride through the town of Jasper. Can we just say it was breath taking? The beautiful picturesque scenery was just awe-inspiring. We had the windows down and the music playing as we traveled through the mountains, and it was like we didn’t have a care in the world! Life was complete! We had shared the afternoon with beautiful women and doing what we love, it just couldn’t get any better than that! God is GOOD!

May 8, 2012 1

Cooking with Paula Deen! Tune In!

Ok all you grocery lovers, it is that time again for you to tune in and watch the sisters on Paula’s Best Dishes! This Saturday we will be on the Food Network cooking up some fine groceries with Paula! Hope that you enjoy the show as much as we enjoyed doing it!

Paula’s at it again y’all! Paula Deen and her good friends Amy Martin and Suzette Wagner are in the kitchen today cooking up some southern Staples. First up, a true Southern specialty, Cajun Crawfish Bread. Then, it’s onto a sizzling Skillet Chicken with Rhubarb and Onions that is out of this world good. And what better way to finish off a meal than an over-the-top Volcano Cake with Chocolate Pecan Icing? Now, that’s good Southern eatin’ y’all!

Tune In:

May 12, 2012
10:00 AM ET/PT
May 14, 2012
5:00 PM ET/PT
May 21, 2012
12:00 PM ET/PT

May 7, 2012 3

Cheez-it Oyster Po-Boys

A friend of mine shared this recipe with me and it is great. He used chicken but suggested we try it with oysters. This makes a fantastic oyster po-boy! Hope you enjoy! Thanks Aaron!

Ingredients

1 pint medium oysters, drained
and dried off
1/2 cup flour
1 1/2 cups Cheez-It crackers, crushed to fine crumbs
Cajun Seasoning to taste
1/4 teaspoon celery salt
1 tablespoon chopped parsley
1 eggs, beaten
1/4 cup milk
1/2 cup shortening or enough for deep frying

How to make-
Clean and wash oysters. Get as much moisture off of the oysters as you can. Get 3 shallow dishes out. In one add your flour. In the second combine milk and egg. In the last one combine Cheez-It® Cracker crumbs, Cajun seasoning, celery salt and parsley. Dredge oysters in flour and then dip oysters in mixture of egg and milk. Roll oysters in crumbs until well coated. Let sit for 5 minutes or so and let coating set. In a large heavy frying pan with high sides or deep fryer heat oil until sizzling hot, 360 degrees. Add oysters and fry until golden brown, about 2 minutes. Serve on buttered and toasted French bread with the Sisters remoulade sauce or tartar sauce. Dress sandwich with slice tomatoes, shredded lettuce and slice onion.

May 3, 2012 0

The Sisters Meatball Stroganoff (Cajun Style)

This recipe is effortless and “OH”so Savory! Hope you enjoy!

Ingredients

4 cups dry egg noodles

1 cup sliced baby Bella mushrooms

2 tbsp. vegetable oil, divided

1 cup chopped onion

1 clove garlic, minced

¼ tsp. Cajun Seasoning

1 tbsp. butter

1 cup dry white wine

2 tbsp. all-purpose flour

1 cup chicken broth

1 cup heavy cream

Juice of ½ a lemon

2 tbsp. Creole mustard

¼ cup sour cream

1 tbsp. chopped parsley

1 recipe of The Sisters Mini- Bacon Meatballs

Salt and pepper to taste

Directions

Boil a large pot of salted water for egg noodles.

Sauté mushrooms in 1 tbsp. oil in nonstick skillet over medium high heat, about 5 minutes. Transfer to plate. Sauté onion, Cajun seasoning and garlic in remaining oil in same skillet until onion is soft, about 5 minutes.

Prepare noodles according to package directions; drain, toss with butter; set aside.

Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.

Whisk in broth and heavy cream. Add lemon juice and mustard; simmer until thick, 8-10 minutes.

Stir in cooked mushrooms, sour cream, parsley and meatballs. Cook until meatballs are heated through. Season with salt and pepper.

April 1, 2012 0

The Sisters Mini-Bacon Meatballs

Make ahead meatballs! Use this great recipe to prepare a batch of our mini meatballs that you can freeze and reheat as needed. These mini meatballs go great in any pasta dish, soup or it makes a great appetizer.

*Our next post will be a fantastic Meatball Stroganoff that is to die for; using our meatball recipe! Hope you enjoy!

Ingredients

3 strips bacon, diced

¼ cup diced onion

1 clove garlic, minced

½ pound ground beef

¼ cup dry bread crumbs

2 heaping tbsp. Parmesan cheese

2 tbsp. chopped fresh parsley

½ tsp. Cajun seasoning

½ tsp. salt

½ tsp. pepper

1 egg beaten

Directions

Preheat oven to 400 degrees. Coat a broiler pan with nonstick spray.

Cook bacon in a skillet over medium high heat until starting to crisp, about 4 minutes; remove and set aside on a paper-towel. Pour off all but 1 tbsp. of bacon dripping from skillet; cook 1 minute.

Sauté onion in same skillet in the 1 tbsp. of drippings over medium heat until softened, about 3 minutes. Add garlic to skillet; cook 1 minute.

Combine beef, cooked bacon, onion mixture, bread crumbs, parsley, cheese, Cajun seasoning, salt and pepper in a large bowl. Stir in beaten egg.

Form mixture into 1-inch meatballs and place on prepared boiler pan. Bake meatballs until fully cooked, about 10 minutes.

*This recipe can be doubled and frozen so that you will always have meatballs on hand.

To freeze meatballs: Freeze meatballs on a baking sheet then transfer to an airtight container and keep frozen until ready to use.

April 1, 2012 0

Sass!

The Sweet and Savory Sisters!

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