Andy is Amy’s husband and is a great cook. He came up with this marinade and it is great on chicken or pork.
Andy’s Marinade for Pork Chops or Chicken
Ingredients:
½ cup soy sauce
1/4 cup oil
1 lemon, juiced
2 tablespoons garlic
1 tablespoon ginger
¼ cup brown sugar
Let’s make it-
This is so easy. Mix all ingredients and pour mixture over pork or chicken. Let meat chill out in marinade for several hours or over night. Discard marinade and cook meat they way you want to.
Fondue who, fondue you! What in the heck does fondue mean? Well let us tell you, it is a French Italian dish served in a communal pot and eaten by sticking a long fork with bread into some melted cheese. What that means is that all of your guests are going to be eating out of the same pot. So make sure you have plenty of long forks, skewers or sticks. No double dipping allowed at our house!
Swiss Fondue
This is what you are going to need-
5 ounces Swiss cheese, grated
5 ounces Gruyere cheese, grated
1 ½ tablespoons all purpose flour
¾ cup sherry (non alcoholic wine if you have family members in recovery, we sure do)
1 clove garlic, minced
¼ cup of half and half
¼ teaspoon of salt
French bread, cut into cubes
This is what you are going to do with the stuff we said you needed-
Get you a large bowl out, put the grated cheese and flour in it, toss the two together and set to the side. You know that fondue pot you got when you got married years ago? Well, get it out of the attic and wash it up. We are going to have us a fondue party. Put the sherry in the fondue pot, don’t be sipping on it, just put it in the pot. Next add the garlic and set the temperature to simmer. Add half and half and cheese mixture, whisking to prevent the mixture from lumping up on you. Bring to a gentle simmer and keep warm over low, stirring as needed. If cheese becomes too thick, add you some more wine. Lap it up with some bread.
It’s all in the brine. The brine makes the chicken so moist and flavorful. It is worth the time and extra effort. This fried chicken will make you want to slap ya mama.
The Sisters Fried Chicken
For the brine-
1 gallon water
¾ cup kosher salt
¾ cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken
For the chicken-
3 eggs
1/3 cup water
Hot Sauce
2 cups self rising flour
Oil for frying
This is how it’s done-
Don’t be afraid to brine your chicken, it’s really easy and so worth the extra time. Get you a 6- to 8-quart stainless steel stockpot out. Over medium heat, mix the water, kosher salt and brown sugar together. Stir until salt and sugar have dissolved. Stir in bay leaves, peppercorn and allspice berries. Add some ice to cool down your brine. This is important- Do not put chicken in the brine until the brine has chilled. Once your brine has cooled down add the chicken. Cover and pop in the refrigerator for at least 8 hours but no longer than 24 hours. Rinse chicken good before cooking. Throw out brine. In a large black skillet, heat oil to 340 degrees. In a medium bowl combine the eggs, water and Louisiana Hot Sauce. Sift the flour twice, not once but twice. Dip chicken in egg mixture and then coat chicken in flour. Let chicken sit for about 5 minutes before frying. Fry chicken until golden brown and cooked throughout.
The Sister’s have enjoyed this recipe for years. We love Hellman’s mayonnaise and found this recipe on the back of the jar. When Sister and I were catering full time we used this recipe a lot. People loved it and it was so easy. I hope you enjoy it as much as we have.
Parmesan Crusted Chicken
Ingredients:
1/2 cup Hellmann’s mayo
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
¼ cup Italian seasoned dry bread crumbs
Let’s make it-
This recipe is easy like Sunday morning . Crank your oven to 425°. Get you a medium bowl out and combine Hellmann’s Real Mayonnaise with cheese. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, and then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked. That’s it, so very easy and the chicken is so tender and delicious.
A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.
Chicken and Mushroom Fricassee
Ingredients:
3 tablespoons oil
8 chicken thighs
Salt and pepper to taste
1 (12 ounce) packages andouille sausage, sliced
1 onion, chopped
2 cloves minced garlic
4 stalks celery with leaves, chopped
¾ cup vegetable oil
¾ cup all-purpose flour
3cups water
3 cups chicken broth
2 tablespoons Cajun seasoning
1 teaspoons cayenne pepper
Salt and pepper to taste
3 green onions, chopped
8 ounces mushrooms
Directions:
Heat oil in a large cast iron skillet. Season chicken with salt and pepper to taste. Sauté chicken and sausage for 5 to 7 minutes, or until chicken is golden brown on both sides. Remove meat from skillet; add onions, garlic, and celery and sauté until soft. Remove vegetables from skillet. To Make Roux: In the same skillet (with drippings from meat) stir together oil and flour over low heat; cook until color is caramel. Remove roux from pot. Put water and chicken broth in the large pot. Add the chicken, sausage, vegetable mixture, Cajun seasoning, cayenne pepper, salt, and ground black pepper. Bring all to a boil and cook for 20 minutes. Add ½ – ¾ of the roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Thirty minutes before fricassee is ready add mushrooms. Serve hot over rice, if desired.
A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.
Fiery Cajun Shrimp
This is an “old trusty”. We made it, we liked it and we are going to make it again. This would have to be one of our all-time favorite recipes. We have been making this forever and people always love it. The sauce is unbelievably good. With that being said, make sure you serve plenty of French bread for sopping up the spicy buttery goodness.
Get these ingredients-
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
Let’s make it-
Alright people, this is so simple to make. Get that oven going and heated to 400°F. Stir together the first 7 ingredients. Pour the mixture into a large casserole dish. Add your shrimp and top with lemon slices. You are going to want to bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. This is important– after the first 10 minutes check the shrimp several times. As soon as they start turning pink, take them out pf the oven. They will continue cooking. You don’t want overcooked shrimp. Add parsley and enjoy!
Suz and I are trying to shed some pounds before the Paula Deen cruise. We have really been trying to watch what we eat (except last night when we went to Mexican restaurant and ate every dip they make). We are always having a hankering for something sweet and if the hankering does not get met it gets kind of ugly. So with that being said, we had to come up with some desserts that we can have while we are dieting. This dessert fulfills our hankering while not adding so many calories and fat. You can omit the crust and lose even more calories and fat, that is totally up to you.
Get-
1 cup flour
1 stick butter
1 cup nuts, chopped (optional)
1 large box Chocolate pudding, low fat
2 cups milk, 1%
1/4 cup low cal granulated sugar (like splenda)
1/4 cup powdered sugar
1 8 ounce block reduced fat or fat free cream cheese
1 large tub reduced fat or fat free whipped cream
Let’s get it on-
If you don’t want the crust, skip on down to the pudding directions. Preheat oven to 350 degrees. Combine flour, butter and nuts (if desired). Bake for 15 minutes and let cool completely. Add milk and pudding mix to a large bowl and use a hand mixer to combine. In another bowl combine cream cheese and sugar using hand mixer. Add 1 cup of whipped cream to the cream cheese mixture. Top crust with cream cheese mixture. Then top cream cheese mixture with pudding.
Add remaining whipped cream to the top. Chill before serving.
The sisters grew up on eating lots of leg quarters. They were inexpensive and very tasty. Our Mom would stock the freezer with leg quarters when the local grocery store would put them on sale. Oh the memories of Mom calling her girlfriends and asking them if they wanted to make the run with her to Albany to get some leg quarters for quenty nine (.29)cent/pound. Our mom has lots of different ways to make chicken thighs. Here is one of our favorites. These chicken thighs are great served on a bed of rice with a side of fresh peas and fried cornbread to sop up the pea juice. That is some kind of good eating.
Stuffed Chicken Thighs
What you will need-
2 slices of bacon, chopped finely
1 pound white button mushrooms, finely chopped
1 shallot, minced
Salt and freshly ground pepper
1 teaspoon chopped thyme
¼ cup cream cheese
2 tablespoons feta cheese
8 boneless chicken thighs with skin
1 tablespoon extra-virgin olive oil
1 teaspoon all-purpose flour
½ cup chicken stock
Kitchen string
Make the chicken-
Lots of steps to this recipe folks but is not hard. It is worth every step. First, get your oven preheated to 350 degrees. Get you a large skillet and add your chopped bacon to it. Cook over medium heat, stirring until crisp, about 6- 8 minutes. Remove bacon and reserve the driipings in the pan. Alright, next add your mushrooms and shallots. It should be smelling pretty good by now. Cook for about 8 minutes or until the shrooms are tender, season with with salt and pepper. Next add the thyme, bacon, cream cheese and feta and let cool slightly. Taste it and see if it needs anything. If it does, add it. If not move on to the next step. Go on and cut your kitchen string. You will need 2 pieces for each piece of chicken. Make sure the string is long enough to go around the thigh. Arrange your chicken thighs on a work surface, skin side down. Get your meat pounder out and lightly pound the thighs until they are flat. Don’t be beating the hell out of them because they will start to fall apart. You won’t be able to stuff if they fall apart. Next you are going to want to spread the mushroom mixture evenly over the thighs and roll the chicken thighs up. Tie each bundle with kitchen string in 2 places. Trim excess string. In a large, ovenproof skillet, heat the olive oil. Season the chicken with salt and pepper and place in the skillet. Make sure your oil is hot before you put in the pan but not too hot. Cook over medium high heat, until lightly browned all over, this will take about 5 – 7 minutes. Transfer to the oven, skin side up, and roast for about 12-15 minutes, or until chicken is done. Turn the oven to broil and broil for about 1 minute, until the skin is browned and crispy. Transfer the chicken to a plate and cover loosely with foil. Pour the drippings into a bowl, reserving 1-2 teaspoons in the skillet. Whisk in the flour and cook over medium heat for 2-4 minutes. Whisk in stock and cook until slightly thickened, about 3 minutes. Pour the reserved pan drippings into the sauce and season with salt and pepper. Remove the strings from the chicken thighs and drizzle with the sauce. Get back Jackson because this is going to be so good. Serve with a pot of rice. Make sure to drizzle the sauce/gravy over the chicken and rice. Yummy!!!
This recipe can be made with any fresh greens or leftover greens. Make sure you make some cornbread for this soup recipe. We like to crumble the cornbread in our bowl of soup and let it soak up all of those flavors. Man it is some good eating. We love us some greens and cook them regularly. The sister’s buy the green’s that have been washed and chopped. It makes life so much easier. Before cooking them we go through and get all of the stems out and give them a quick wash.
This soup is a great “diet food” or healthy choice. To cut the fat for this recipe don’t make the cornbread. Use olive oil instead of butter and use turkey sausage instead of pork. We have added a can of beans (Great Northern) and left out the potatoes.
Swiss Chard Soup
Go and get-
3 tablespoons of butter
1 large Vidalia onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 pound of smoke sausage, sliced into bite size pieces
5 cups of Swiss chard, stems removed (can use leftover greens)
32 ounces chicken stock
4 new potatoes, diced
Salt and pepper
Several dashes Hot Sauce
Make it-
How many of our recipes start with melt your butter? With that being said go on and melt your butter in a large Dutch oven over medium heat. Let your butter melt and your pan get hot. Throw your onions, celery and garlic into the pot and cook until onions are tender and you can smell the aroma from the veggies. Add your sausage to the onion mixture. Stir the sausage around in the vegetables making sure that they all get to know one another. Cook for about 5–7 minutes. Next add the Swiss chard, or whatever other green you want to use, and stir it around. You want the greens to soak up the goodness from the butter and sausage. Add the chicken stock and new potatoes and cook for an additional 20–30 minutes or until greens and potatoes are tender. Taste and season the soup with salt, pepper and hot sauce.
Sass! 