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French Onion Steak over Cheese Toast!

 

 

 

 

 

 

French Onion Steak

Ingredients

For the Steak –

1 ¼ pound ground sirloin

¼ cup finely chopped parsley

2 Tbsp. Finely chopped scallions

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. Cajun seasoning (we used Slap Ya Mama)

2 Tbsp. All purpose flour

For the Sauce-

1 Tbsp. oilve oil

2 cups sliced onions

2 cups sliced mushrooms

1 tsp. sugar

1 Tbsp. minced garlic

1 Tbsp. tomato paste

2 cups beef broth

¼ cup dry red wine

1 tsp. salt

Cheese Toast

Minced fresh parsley

Shredded Parmesan cheese

 Directions

Combine ground sirloin, ¼ cup chopped parsley, scallions, salt, pepper and Cajun seasoning. Divide evenly into four portions and shape each into 3/4 –to 1 inch- thick patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour.

Heat oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

Add onions, mushrooms and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown, 1 minute. Stir in broth, wine and salt.

Return meat to pan; bring sauce to a boil.  Reduce heat to medium-low cover, and simmer 10 minutes.

Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan cheese.

Cheese Toast

4 slices French baguette, cut diagonally (1/2-inch thick)

2 Tbsp. butter, room temperature

½ tsp. minced garlic

Pinch of Cajun seasoning

6 ounces Gruyere cheese (shredded)

2 Tbsp. shredded Parmesan

Preheat oven to 400 degrees. Place bread on baking sheet. Combine butter, garlic and Cajun seasoning; spread on one side of each slice of bread. Combine chesses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.

 

 

 

 

 

 

 

 

 

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Breakfast for a Cajun Princess! Thank’s to T’Jim’s!

While on our extraordinary journey through Louisiana; one of our beloved stops was visiting with all the guys from T-Jim’s Grocery and Market. When visiting our family in Marksville, LA; T-Jim’s market was a must stop every year to stock up on our Cajun groceries  All I can say is how delightful these folks are. We had such a superlative time getting to know all these beautiful people. They were just plain and simply the “Cats Pajamas”. They were so welcoming and fed us some of the best groceries we have ever flopped a lip over. We ate everything from Pain D’Toilettes (Pork Patties) to Bunny Bread sopped in cane syrup.  James (T-Jim) Moreau established the business in 1964. He and his son Jacques work their fingers to the bone. They are non-stop making the finest boudin, cracklins, fresh sausage, hogshead cheese, stuffed gogs to name a few.    

We really can’t say enough about our visit with them. We can’t wait until our video’s get edited and you get to experience all the fun we did. It was absolutely amazing!!

Amy and I bought so many great groceries from T-Jim’s, but one item in particular was just so “Get in My Belly Good”. That was the; Pain D’Toilettes (Pork Patties) which is seasoned fresh bulk sausage patties wrapped in fresh pork webbings. I am here to tell you it makes the finest gravy ever. I cooked mine this morning and severed them over our fabulous grits. It was just such a first-class breakfast. I cooked fried eggs with of course Louisiana Hot Sauce and little spring biscuits with butter and homemade cane syrup that we also purchased from T-Jim’s. It was a breakfast fit for a Cajun Princess!

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Cajun Chicken “Fries”

These are certainly crowd pleasers! These fries are positively “Sweet and Savory”! When we went to visit the Louisiana Hot Sauce plant they were so kind to give us some marvelous merchandise! So today I tried them out and let me tell you it was out of sight good!

This recipe makes 4 servings.

Ingredients

1/3 cup Wing Sauce (Louisiana Hot Sauce)

½ stick butter, melted

1 Tbsp. Honey

1 lb. boneless, skinless chicken breast halves, sliced length wise into ½ inch wide strips seasoned with Louisiana Hot Sauce chicken wing seasoning.

1/3 cup all purpose flour

¼ cup vegetable oil, divided

Directions

Whisk together hot sauce, butter and honey in a large bowl.

Toss chicken strips with flour in a large Ziploc bad until coated; shake off excess flour.

Heat 2 tbsp. Oil in a large sauté pan over medium high heat; add half the chicken strips, sauté until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

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The Sisters Marvelous Mac-N-Cheese Soup

The Sisters Marvelous Mac-N-Cheese Soup

At last my love has finely come along! This soup makes me want to slap my self! It is defiantly the sho-nuff comfort food! I truly hope you get as much pleasure from this as we do!

Ingredients

2 cups dry elbow macaroni

½ cup onions

2 Tbsp, unsalted butter

1/3 cup all purpose flour

½ cup dry white wine

2 cups chicken broth

2 chicken bouillon

1 Tbsp, course ground mustard

2 dashes Louisiana Hot Sauce

1 Tbsp, Slap Ya Mama Cajun Seasoning

2 cups whipping cream

2 cups shredded Sharp Cheddar Cheese

2 cups shredded Gouda Cheese

1 Tbsp, fresh lemon juice

Salt and pepper to taste

¼ cup crumbled blue cheese

2 Tbsp, minced fresh chives

Directions

Cook macaroni in a pot of salted water according to package directions; drain and set aside.

Sautee onions in butter in a large saucepan over medium heat until soft; about 5 minutes. Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, bouillon, mustard, hot sauce and Cajun seasoning. Simmer until slightly thickened, 5 minutes, then whisk in whipping cream and warm through. Do not let it boil or base may become grainy. Add cheese 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, salt and pepper; remove from heat.

Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

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Crock Pot Cajun Corned Beef and Cabbage

With St. Patrick’s Day just around the corner why not try this recipe with a little twist. Try it Cajun style! My family does not particularly like corned beef and really frowned upon me making it. But let me tell you they loved it! They ate every bite. Hope you will try it! Enjoy!

Ingredients

1 medium onion, cut into wedges

10 small red skinned potatoes

3 cups Beef Broth

3 garlic cloves, minced

1 bay leaf

2 tablespoons Slap Ya Mama Cajun Seasoning

2 teaspoons Louisiana Hot Sauce

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Directions

Place the onions, potatoes in a 5-qt. slow cooker. Combine beef broth, garlic, bay leaf, Cajun seasoning, hot sauce, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

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What’s for Breakfast? Creamed Spinach and Sausage Quiche

I had a bunch of spinach that needed to be cooked so I came up with this recipe.  Andy and I loved it.  It was so creamy and yummy. 

Ingredients:

4 packed cups fresh baby spinach

3 tablespoons butter

4 scallions, chopped

2 tablespoons flour

2/3 cup whipping cream, divided

Salt and pepper to taste

¼ teaspoon nutmeg

1 pound ground sausage, drained

1 clove garlic, minced

1 cup sharp cheddar cheese

3 Eggs

¾ cup heavy cream

Deep dish pie crust

 

Directions:

Melt butter in a large skillet and add spinach and scallions, wilt spinach.  Add flour all at once and stir until well blended.  Cook for 3 minutes, stirring often.  Add 2/3 cup cream, stirring until thickened.  Add salt, pepper and nutmeg.  Meanwhile, brown sausage and add garlic close to the end of browning.  Drain sausage and combine with spinach mixture, allow cooling.  Pour sausage and spinach mixture into bottom of pie shell.  Top with cheese.  Whisk eggs and remainder of cream and season with salt and pepper.   Slowly pour egg mixture over cheese, use a fork to incorporate eggs with sausage mixture.  Place on a lined cookie sheet and bake in a preheated 350 degree oven for 50-60 minutes or until eggs have set.

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Chicken, Spinach and Mushroom Puffs

Had this for lunch today and it was delicious. 

Chicken, Spinach and Mushroom Puffs

 

Ingredients:

2 -3 chicken breasts

¾ cup Italian dressing

2 tablespoons butter

1 tablespoon olive oil

1 large onion, cut in half and sliced thin

2 cups fresh mushrooms, rough chopped  

4 cups baby spinach

¼ cup parmesan cheese, plus 2 tablespoons for sprinkling  

8 slices Muenster cheese

Salt, pepper, and garlic powder to taste

2 sheets Puff pastry, thawed

1 egg

1 tablespoon water

 

Directions:

Marinate chicken breast in Italian dressing for 4-8 hours.  Remove chicken from marinade, discard marinade.  Bake the chicken in a 350 degree oven for 45 minutes-1 hour or until chicken is done, increase oven temperature to 400 degrees.  Allow chicken to rest for 5 minutes and then cube chicken.  Meanwhile, in a large skillet, melt butter and oil, sauté onions over medium high heat for 8-10 minutes, stirring occasionally.  Reduce heat to medium and continue cooking onions for an additional 5 minutes.  Add mushrooms to the onions and continue to cook for 7-10 more minutes.  Add spinach and cook until wilted. Add parmesan cheese and cubed chicken to spinach mixture and season with salt, pepper and garlic powder. Line a cookie sheet with parchment paper.  Place one puff pastry on cookie sheet and place 4 slices of cheese on tops.  Spoon ½ of the spinach and chicken mixture on to the sheet of puff pastry.  Roll puff pastry up like a jelly roll.  Brush roll with egg mixture and sprinkle garlic powder and parmesan cheese on top.  Repeat using second sheet and the rest of chicken and spinach mixture.  Bake for 35-40 minutes or until golden brown.

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Breakfast at Serda’s Coffee Company

This is a locally owned coffee shop in down town Mobile. It was a small quaint venue. They served breakfast, wraps, soups, Panini, fresh baked pastries, smoothies as well as gourmet Italian Gelato. There were lots of business folk making a beeline for their morning cup of Joe and a small bite to eat. Amy and I had a cup of dark roasted coffee that had a bold robust flavor; just what we needed to get our day started. I started my day off with a delightful ham, egg and cheese bagel and Amy had a blueberry scone. We were impressed that for every bag of coffee purchased they will donate $4.00 to the Dog River Clean Water Revival, to decrease the amount of litter. They also offered a recycling center inside the coffee house. We would have to say this was a primo place for a great cup of coffee and for the first meal of the day!

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Home Sweet Home!

Good Morning Grocery Lovers! Well, the sisters made it home, safe and sound and we couldn’t be more grateful. We cant wait to show you all the videos and pictures of our beautiful journey! It was amazing! As soon as we download everything we will post it. It is quite a process to get all this editing and pictures loaded. As soon as we do we will share them with you! Hope everyone has a Sweet and Savory day!!!

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