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Recipe of the Week

The Sisters Fried Chicken

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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
1/2 cup kosher salt
1/2 cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken, cut into 8 pieces

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.

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Strawberry Jam and Better Butter Biscuits

food pics 141Amy- I saw a similar recipe to this and just knew I had to do our own recipe. Suz and I served these wonderful biscuits at a party and everyone just loved them. They are pretty darn easy and inexpensive to make. I love the flavors of the strawberries and lime; they work so well together. They are great right out of the oven or served with a dollop of ice-cream or homemade whipped cream,yum-yum.

Strawberry Jam and Better Butter Biscuits

What you need for the strawberry jam-
16 oz fresh strawberries, hulled and quartered
¼ cup sugar
1 lime, zested
1 lime, juiced
For the better buttered biscuits-2 ½ cups Bisquick
¾ cup sugar
1 teaspoon lime zest
1 stick cold butter, cut into slivers
¾ cup buttermilk
3 tablespoons butter, melted
Sugar for sprinkling

Make the strawberry goodness-
Yum-my, I love some strawberry goodness. Alright, this is what you need to do, get you a medium heavy bottom sauce pan out, add your strawberries and sugar and give it a good ole stir. Turn your heat to medium high and stir occasionally for about 12-15 minutes, watching very closely. Don’t you be burning those strawberries. Remove from the heat, add your lime zest and lime juice, stir it up real good and let those babies cool. For the better butter biscuits-I get so darn tickled at the name, “better butter biscuits”. Some friends and I went through Mrs. Weiner’s one morning before high school to get some breakfast. My friend asked me what he should order. I told him to get us 1 dozen of the “better butter biscuits”. He ordered them that way and the lady was like, “huh, I don’t know what you are talking about”. He just kept saying, “better butter biscuits; we want the better butter biscuits”. It was so funny and we have laughed about that for years. So to make these better butter biscuits, get you a large bowl out and add your Bisquick, sugar and lime zest. Using your clean fingers work the butter slivers into the Bisquick and sugar mixture. Add your buttermilk and mix until just combined. Flour you a surface, plop dough out and knead dough for a couple of minutes. I divide the dough into 2- 3 pieces because it makes it easier to work with. You can do it the way you want to. Roll dough about ½ inch thick. Use a 2 ½ inch biscuit cutter to cut out the biscuit rounds. Brush each biscuit with some better butter and sprinkle lightly with sugar. Use the back of a small spoon or your thumb and make a divot in each biscuit and then spoon strawberry mixture into each divot. Place on a greased cookie sheet and bake for 12-15 minutes or until golden brown and no longer doughy.

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Garden Pea Salad

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Amy- Growing up our mother made this salad for us all the time. Suz and I have always loved it. It is so easy to make and tastes wonderfully.

This is what you are going to need-
16 oz frozen green peas
2 boiled eggs, chopped
15 cherub tomatoes, cut in half
4oz canned sliced mushrooms, drained
2 spring onion, diced
4 slices bacon, cooked crisp and chopped
4 oz cheddar cheese, cut in small cubes
1/4 – 1/2 cup mayonnaise (we like a lot of mayo)
Celery salt to taste
Salt and pepper

What to do-
This is a very easy recipe. Place your peas in a boiler and add you enough water to cover peas. Boil them for a couple of minutes or until peas are tender. Drain and cool either by running cool water over or using an ice bath. Shake peas in colander to get the excess water off. Places peas in medium mixing bowl and add remaining ingredients. Bam! You got yourself a pretty and tasty side dish.

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Hot Ham and Swiss Dip

Hot ham and swiss dipSuzette- Can I get a HELL YEAH?! This dip is off of the chain; it is creamy, meaty and cheesy. It doesn’t get much better than that combo. We just recently added this dip to our catering menu and it has become one of the Sister’s most popular dips .We like to serve this dip with homemade toast points. It’s like eating a hot ham and Swiss cheese sam-ich, but better.

Hot Ham and Swiss Dip

What you are going to need-
8 ounces cream cheese, room temperature
¾ cup mayonnaise
½ cup sour cream
1 tablespoon Creole mustard
2 cups diced fully cooked ham
1 ½ cups shredded Swiss cheese
2 tablespoons finely chopped spring onion

What you are going to do with the stuff you needed-
Get your handy dandy hand mixer and a bowl out. Count the first 4 things and put them in the bowl. Mix it up until the ingredients come together as one. Next, fold in your ham, cream cheese and spring onion. Next pour that goodness in a casserole dish and pop it in a preheated 350 degree oven for about 20 minutes or until bubbly.

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Rotisserie Chicken Salad

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Love this recipe because it is so easy, no cooking involved and it is get in my belly good!

Rotisserie Chicken Salad

What you need-
1 Rotisserie chicken (purchased from market)
1/2-1 Celery stalk, diced
1-2 spring onion, chopped with tops
¾ cup mayonnaise
2 ounces cream cheese, room temperature
1 tablespoon lemon juice
2 tablespoons drippings (in bottom of packaging) or chicken broth
Celery salt, to taste

What to do-
Clean that chicken off of the bone and put into large bowl. Get in there with your clean hands and break the chicken up. Add celery and spring onions to chicken. In a separate bowl, combine mayonnaise, cream cheese, lemon juice and drippings. Add mayo mixture to chicken and mix using hands. Season with celery salt. Serve on a bed of salad greens with sandwich rolls or any way you want to.

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BLT Potato Salad

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This is not your “plain Jane” family reunion potato salad. This is the “sho nuff” potato salad. If you take this fantastic potato salad to your next family reunion, all your kinfolk will know you were raised right!

BLT Potato Salad

Get It-

2 1/2 pounds red potatoes, cut into bite size pieces
2 tablespoons olive oil or vegetable oil
Salt and pepper to taste
3/4 cup sour cream
3/4 cup mayonnaise
½ packet Knorr vegetable dip mix
8 ounces fresh or canned diced tomatoes, drained(preferably fresh)
2 spring onions with tops, diced
1/2 pound bacon, fried and crumbled
Salt and pepper to taste
Celery salt to taste
Lettuce leaves

Make it-
Go ahead and preheat that oven to 375 degrees. You are going to toss those potatoes with the oil and salt and pepper, coat them good now! Bake them for about 45 minutes to an hour or until they are tender. Or you can boil until tender. In a big bowl mix sour cream, mayonnaise, vegetable dip mix, tomatoes, onions and bacon; this is the best part of the potato salad. So go ahead and take a bite or grab a chip and dip it, we won’t tell anybody cause we do it too. After you have tasted the mixture you are going to put it in the refrigerator for at least 1 hour, so you might want to take one more bite. When the 1 hour is up you will need to toss the potatoes in the creamy mixture, to your likings, we like a lot of the mayo mixture. Season with salt and pepper. Serve it warm over some lettuce leaves.

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Caramelized Pear Torta

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Suz and I have been making this torta for a couple of years for party’s and caterings. We love this recipe because it is so very tasty and it makes for a beautiful presentation. People always ohh and ahh over this torta. Trust us when we say that this is always a party pleaser.

Get these ingredients together-
3 tablespoons butter
1/2 cup granulated sugar
6 -8 pears, chopped into bite sized pieces
3 tablespoons pear preserves
32 oz cream cheese, softened
2 cups grated Gruyère or swiss cheese
1 1/2 cups pistachio nuts, chopped and salted

This is what you are going to do-
Break out a large non-stick sauté pan and add your butter. Melt over medium-high heat. Slowly sprinkle sugar in while stirring. Next, add your pears to the pan and stir around real good, making sure that the pears are coated in the buttery sweet goodness. Reduce your heat to medium and cook for about 10-15 minutes. You want your liquid to thicken and pears to begin to caramelize. Next reduce your heat to low and cook for an additional 5 minutes. Stir in the pear preserves and continue to cook until preserves melt.
Transfer pears to a bowl and let them cool down. While your pears are cooling, get you a medium mixing bowl out and add the cream cheese and grated cheese. Use your handy dandy hand mixer for easy mixing. Season with a dash or two of salt. Liberally spray an 8-inch round springform pan with cooking spray. Now it’s time to layer. You know the sisters love them some layers of goodness. Spread half of the cheese mixture on the bottom of the pan. Then spoon half of the cooled pear mixture over the cheese and spread evenly. Add the remaining cheese mixture over the pears. Save the remaining pears for the top, you will add those later on. Pop your torta in the fridge and let it chill for an hour or so. Carefully remove the sides of the springform pan leaving the torta on the bottom of the pan. Cover the sides of the torta using 1 cup of the chopped pistachios. Spread the rest of the pear mixture on top of the torta and then sprinkle the remaining pistachios around the edges of the pears. Pop it back in the fridge for about 30 minutes. Serve with crackers or French baguettes slices.

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The Sister’s Mac N Cheese

Mac n cheeseThis macaroni and cheese is the “Sho Nuff” ultimate comfort food and has got to be the best I have ever flopped a lip over. I got the idea of not boiling the pasta first out of a magazine. I will never boil my mac before baking it again. Boiling the mac makes the mac dry as hell. This recipe leaves your pasta moist, creamy and delicious. This method allows the pasta to soak up all of the yummy white sauce. You are really going to like this one folks.

The Sister’s Mac N Cheese

You will need-
1 pound macaroni, uncooked
1 ½ cups Monterey Jack Cheese
1 cup sharp cheddar
1 stick butter, divided
¼ cup flour
2 cups milk, divided
1 cup heavy cream
3 cups water
1 cup Panko
1 tablespoon parsley flakes
3 cloves garlic, minced
Salt and white pepper to taste
Cayenne (optional)

How to make-
Get your oven preheated to 400 degrees. Spray a 13x9x2 casserole dish with cooking spray. Pour macaroni into casserole dish. That’s right you are not going to boil the macaroni first, just pour it in. Trust me when I say that it makes a huge difference. Boiling the mac and then baking it makes the pasta dry as hell. We don’t like dry mac and cheese. Back to what you need to do- Add the Monterey Jack cheese to the macaroni and set to the side. Get you a large boiler or skillet out and add ½ stick of butter. After butter has melted, slowly whisk flour in. Next, you are going to want to slowly add about ½ cup of milk. Continue to stir until your arm feels like it is about to fall off, about 10 minutes. Add remaining milk and cream and simmer for another 10 minutes. Season this goodness with some salt and white pepper. If you are feeling spicy, add you a little cayenne to taste. Next you are going to want to add water and then pour this fabulous sauce over the macaroni and cheese and do not stir. Did you hear me, do not stir? Cover tightly with foil and bake for 25 minutes, or until macaroni is tender. This dish would be great just like this, but I told you that it would be the best mac and cheese you ever flopped a lip over. So, I am going to take this dish to the next level of goodness. Add remaining butter, panko and garlic to a skillet and stir for a few minutes, just until bread crumbs are lightly toasted and have absorbed the butter. When time is up, remove foil, add bread crumb mixture and then top with remaining cheese. Oh yeah, now we are talking about the real deal right here. Leave foil off and pop back in the oven and let cook for about 10 minutes or so. Let cool before wrapping your lips around it. I hope you enjoy this wonderful comfort food.

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English Peas with Mushrooms, Bacon and Roma Tomatoes

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English Peas with Mushrooms, Bacon and Roma Tomatoes

This is what you need-

4 slices bacon, chopped
8 oz mushrooms, sliced
24 oz fresh English peas
3 Roma tomatoes, diced and drained
2 cloves garlic, minced
1 tablespoon butter
Salt and pepper, to taste

Let’s do it-Get you a large skillet out, turn your heat to medium and fry up the bacon until crisp. Remove your bacon and let drain, keeping you about 1 ½ tablespoons of the bacon drippings in the pan. I do love me a recipe that starts with bacon drippings. Next, add your shrooms to the drippings and cook until they are tender; that should take about 10 minutes or so. Next, add the English peas to the mushrooms and give it a good stir making sure that the peas are coated with all of the bacon goodness. Add you about ½ cup of good chicken stock to the peas, preferably homemade. If you ain’t got time for all that, use store bought. Give the peas a good stir and taste the broth and season accordingly with a little salt and pepper. Put you a lid on it and cook for about 15-20 minutes, stirring often. Don’t cook the peas to death like your Granny did. They are great when they are still a little crisp. We think you should give it a chance and try them like that. We are from the South and our mother cooked all of our vegetables to death and we do like them like that from time to time. If you don’t like the peas crisp, you can always cook a little longer. Towards the end of cooking add your Roma tomatoes, garlic, bacon and butter. All of those colors look beautiful together. Taste the peas and season to your likings. Serve in a pretty glass bowl

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