Search

Sass!

The Sweet and Savory Sisters!

Open Search
Category

Recipe of the Week

The Sister’s Cajun Nacho’s

These are not ya mama’s nachos, these are The Sister’s Cajun nachos. Can we just say these Nachos are out of sight! We enjoyed every bite! This appetizer would be a great starter for any gathering.
This recipe is featured in Cooking with Paula Deen magazine.

Cajun Nacho’s

What you are going to need-
24 Wonton wrappers
3 tablespoons olive oil
1 egg white, frothed
1 teaspoon Cajun seasoning
1 lb jalapeno cheese smoked sausage (removed from casing)
1 16-ounce container mild Mexican white cheese dip
½ cup cherry tomatoes, sliced
¼ cup green onions, sliced
1 small can sliced black olives, drained
1 small can green chilies

Fix it-
First you are going to need to preheat your oven to 400 degrees. Take the wontons out of the wrapper and cut each wonton in half and brush them lightly with some olive oil. Next you are going to lay each wonton on a cookie sheet. Be sure to fill the entire cookie sheet, but don’t even think about layering them. If you do you will have a big fat mess on your hands. You are going to need to make an egg wash to brush these babies down so they can get a little suntan. Then you are going to need to sprinkle just a little bit of Cajun seasoning on each one. Go ahead and put them in the oven for about 5 minutes or until they have achieved that golden brown suntan look. While those wontons are sun bathing you need to take the sausage out of the casing, which is the wrapper that holds all the goodness of the sausage together. Just simply take a knife and cut the sausage down the middle and peel it away. Dig all the sausage out and throw the meat in a large skillet over medium high heat and cook it until it is completely done. Take the back of your spoon and mash the sausage so it will cook all the way. This process will take about 10 minutes. Then sadly you will need to drain the fat. We know how some of you love some fat, but this process must be done so you don’t have soggy chips. Take out one of your pretty platters that your mama gave you and you never used and layer those Cajun Chips on it. Next sprinkle the sausage over the chips and then pour on the cheese. You don’t have to use the entire container. Use as much or as little as you would like. Then you will top off this masterpiece with some beautiful vegetables. You must have your veggies. Add the tomatoes, onions, olives and green chilies. Wow, that looks so appetizing. Go on and take a bite, you know you want to flop your big ole lip over one of these! It’s OK, we all do it!

0

Easy Crawfish Spread

Did you know that crawfish is the other white meat? Well it is, so eat mo crawfish! If you are feeling froggy you might want to jump on this dip! We make this spread for a lot of our caterings and it is always a huge hit and makes for a wonderful presentation.

Easy Crawfish Spread

Gather-

1 8 ounce package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
½ cup celery, minced fine
½ cup green onion, sliced with tops
Cajun seasoning, to taste
½ tablespoon horseradish
½ pound crawfish, cleaned, chopped and divided
1 cup remoulade or cocktail sauce
Lemon slices and parsley for garnish

Do it-
Count the first 7 ingredients and put them in your bowl and only half of the crawfish meat, repeat only half. We will share a little insider’s tip with you. Spray your hands with cooking spray before forming the cheese mixture into a ball. This helps keep the cheese from sticking to you like glue. Take both your hands and make believe you are a child again, playing with play dough and shape the mixture into a ball. Place on a garnished tray. We use swiss chard leaves. Then you are going to sprinkle the remaining crawfish, which we told you to save, on top of the cheese ball. Then, pour the cocktail sauce or remoulade all over the crawfish. We prefer the remoulade. Try out our great recipe for the remoulade. Now you are going to take those lemons and parsley and make it all pretty. Stick a serving tool in it and call it done! Serve with crackers or scoops.

What is remoulade? A remoulade is a sauce that originated in France. It is kind of like tartar sauce and is usually made by using a mayonnaise or aioli base. This yummy sauce works great on sandwiches and fried seafood.

The Sister’s Remoulade Sauce

What’s in it-

1 ¼ cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons horseradish
¼ cup Creole whole-grain mustard
3 tablespoons ketchup
1 teaspoon hot sauce
1/2 cup onion, chopped
2 teaspoons capers
1/2 cup green onions, tops included chopped
1/4 cup celery, minced
2 tablespoons garlic, minced
3 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Make it-
Mix all the ingredients together and stick it in the fridge until you are ready to use.

0

Party Sausage Sandwiches

We love to have plenty of appetizer recipes. This one has been a favorite for years and years with our family and close friends. It is good for parties, get-togethers, or heavy appetizers for the family. This is a savory sausage surprise that is always a hit. It’s like there’s a party going on in your mouth. It freezes well, so you can have batches in the freezer and when you need a quick appetizer…viola…in 20 minutes time, you are set to go. We are well aware that Velveeta isn’t the healthiest choice out there and we know that it is pasteurized, but man, does it work well for this recipe!

Party Sausage Sandwiches

Get the ingredients together-
1 pound ground beef
1 pound ground sausage
1 Tablespoon Worcestershire sauce
1 teaspoon oregano flakes
2 fresh garlic cloves, minced -or- 1 tsp. garlic powder
1 pound Velveeta cheese, chopped in cubes
2 loaves party rye or sourdough bread (These loaves have small pieces of bread, approximately 2 inches X 2 inches.)

Let’s put these party sandwiches together-
Get you a big ol skillet out and brown both meats. Stir it good and make sure that both meats mix together. We like to use both sausage and ground beef for this one, extra flavor and goodness. Drain the excess grease off of the meat. The sister’s got to cut back somewhere. Return meat to pan and add the Worcestershire sauce, oregano flakes and garlic. Sauté for about a minute, you want to be able to smell the garlic cooking but you don’t want to burn it. Add the gourmet cheese cubes to the meat. Cook until cheese has melted and is gooey. Take your pan off of the heat and get ready to assemble. Line a sheet pan with foil, so you don’t have to scrub the cooked cheese off of it. Go on and put you a heaping dollop of the cheesy mixture onto the bread slices. Slide it on in a preheated 350 degree oven for about 10-15 minutes. Let it cool before serving, the hot cheese will tear the roof of your mouth up. Trust us, we know from experience.
To freeze: place on cookie sheet and put in freezer for 45 minutes. Then place into freezer bags.

0

Coq au vin

20130414-071607.jpg

Caution, this smells so good, you’ll want to crawl in the pot with it!! Coq au vin is a French dish. It means rooster cooked in wine. This chicken and wine sauce is FABULOUS over rice. Make sure you have plenty of French bread for this sauce.

Coq au vin

Ingredients:

2 tablespoons butter
2 tablespoons bacon grease
1 chicken, cut in pieces
Flour, for dusting chicken
Salt and pepper, to taste

8 ounces fresh mushrooms, quartered
1 large onion, diced
8 cloves garlic, minced
½ bottle red wine (good)
1 ½ – 2 cup chicken stock
Fresh parsley, chopped
Bouquet Garni (recipe follows)

Directions:
In a large black skillet, with lid, melt butter and bacon grease. Season chicken with salt and pepper to taste. Dust chicken with flour. Add chicken to skillet and brown each side. Remove chicken. Add mushrooms and onions to pot and sauté until onions are tender. Next add garlic, season to taste and give it a good stir. Return chicken to pot and add bouquet garni. Increase heat to high. Pour wine and broth over chicken. Reduce heat to medium and cook for 1 hour. (In crock pot 4-6 hours on low) Remove bouquet garni and add fresh parsley.

Bouquet Garni:

Ingredients:

Parsley
Thyme
Bay leaf
Rosemary
Basil

Directions:
Arrange the herbs in a neat stack on top of each other and tie the ingredients into a tight bundle with string.

0

Mt Dew Peach Cobbler

Amy: Hey Grocery Lovers! Happy Saturday and happy national peach cobbler day. Who knew there was such a day? I sure didn’t until I saw it on FB. I have posted this recipe so many times because people just love it. I would have to say it is one of my fav’s. Made it last weekend for a party and there was not one drop of it left. It’s pretty much the bomb digity!
Our family friend, Opal Cannon, gave us this recipe and we use it a lot. When she first told us about it we were not so sure about using mountain dew but we were so glad we did. This dessert is inexpensive, easy and the cats meow. Don’t forget to top it with a hearty helping of vanilla ice cream. My mouth salivating just writing about it.

Go on and get-

2 cans of crescent rolls, separated
2 – 3 fresh peaches cut into 6 sections
1 cup of real butter melted
1 ½ cups sugar
1 ½ cups Mt. Dew

This is how you do it–
Wrap each 1/8 of a peach section in crescent roll dough. Place in lightly greased baking dish. Melt butter and mix with sugar, spread over peaches. Pour Mountain Dew over peaches. DO NOT STIR. Bake uncovered at 350 degrees for approximately 45 minutes. Can be served with ice cream or whipped cream.

4

The 411 on Catering an Event

Follow us while we share with all of you the entire process of catering an event. It’s bound to be hilarious, entertaining and worth watching. We will post a video or 2 every day until the event, which is next Saturday. So tell your friends, share on FB and give us some feedback. It’s going to be the sho nuff! TTFN Ta Ta for Now!

0

Open Face Tomato Sandwiches

Open Face Tomato Sandwiches

Ingredients:

1 loaf fresh white bread
22 tomato slices (drained on paper towel)
Salt and fresh ground pepper to taste
Dill Mayonnaise (recipe follows)
Parsley flakes (for garnish)
Crumbled bacon (optional)

Directions:
Using a round cookie cutter cut bread into circles. Add dill mayonnaise to bread rounds. Season the tomatoes with salt and pepper and add the tomato to bread round. Sprinkle with parsley and sprinkle bacon on top.

Dill Mayonnaise
Ingredients:

¾ cup mayonnaise
1½ tablespoon dried dill
¼ teaspoon Cajun seasoning
¼ teaspoon garlic powder
½ teaspoon lemon juice

Directions:
Combine all ingredients and chill.

0

Mushroom Supreme


Yumm-o to our tumm-o!You know when you come across an old recipe box; you are bound to find some treasures. This recipe box was no exception. Our friend Maurice was kind enough to share with the sister’s some of his mother’s recipes, which we were so thankful for. We tried this recipe and added a few of the sister’s touches to it and found it to be a must have when serving steak or seafood. It is rich and so very good!

Mushroom Supreme

Ingredients:

1 pound mushrooms, cleaned and sliced
Cracker Crumbs (Town House Flat Bread Crisps, Italian Herb or your favorite cracker)
4 tablespoons butter
1 small onion, diced
3 tablespoons fresh parsley, chopped
1 cup sour cream
1 cup mayonnaise
1 small jar pimentos, drained
¾ cup Italian bread crumbs
¼ cup sherry
Salt and pepper, to taste
1 cup grated sharp cheddar cheese

Directions:
Preheat oven to 325 degrees. Spray bottom of 8 x 8 casserole dish. Line the bottom of the dish with cracker crumbs. Place ½ of the sliced mushrooms on top of the crackers. In a medium skillet, add the butter and sauté the onions until translucent, add parsley. Mix together sour cream, mayonnaise, pimentos, bread crumbs, sherry and salt and pepper. Fold the onions into the sour cream and mayonnaise mixture. Pour half of the mixture on top of the mushrooms. Add remaining mushrooms and pour remaining mixture on top. Top with additional cracker crumbs and bake for 30 – 35 minutes. Top with cheese and bake for an additional 5 minutes or until cheese has melted.

0

Penne Pasta with Roasted Vegetable

We love pasta and we always are looking for new pasta dishes. A friend of ours brought a similar pasta dish to a party and we loved it. During the summer months we always have an abundance of squash, zucchini and eggplant from our garden. This makes great use of those vegetables. This can be served as a side dish or main course. You can add chicken or seafood to this pasta dish and have a great meal.

Penne Pasta with Roasted Vegetable

Ingredients:

Cooking spray
3 cups summer squash cut into ¾ -inch cubes
3 cups zucchini, cut into ¾-inch cubes
2 cups eggplant, cut into ¾ – inch cubes
1 large onion, diced
1/3 cup olive oil
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
½ tablespoon Italian seasoning
1 pound penne pasta, cooked according to package directions
2 cups garlic and herb feta cheese
1 cup coarsely chopped walnuts, toasted
1 cup chopped fresh basil leaves

Directions:
Pre-heat the oven to 400 degrees. Spray roasting pan with cooking spray. Combine squash, zucchini, eggplant, onions, oil, garlic powder, salt, pepper and Italian seasoning. In a roasting pan, roast vegetables for 40-45 minutes, or until vegetables reach desired tenderness. Toss pasta, vegetable mixture, feta cheese, walnuts and basil leaves in a large bowl.

0

Blog at WordPress.com.

Up ↑