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Recipe of the Week

Cornbread Dressing (crock pot)

This is a great crock pot recipe for when you need to free up your oven for those extra vittles that you are preparing for your family during the holidays. Just throw it in your crock pot and get on with your holiday.

Crock Pot CornbreadDressing

Ingredients:

Cornbread, crumbled (recipe follows)
5 buttermilk biscuits, baked and crumbled (we use frozen biscuits)
8 tablespoons butter, melted
3 chicken bouillons, melted with the butter
2 ½ cups celery, diced
1 large onion, diced
2 cans cream celery
4 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
4 eggs, beaten

Directions:
Combine all ingredients in a large bowl and pour into a lightly greased crock pot. Cover and cook on low for 4-6 hours or until set and thoroughly cooked.

Cornbread

Ingredients:

2 cup self-rising cornmeal
1 cup self rising flour
1 ½ cups buttermilk
4 eggs
1/4 cup vegetable oil
6 tablespoons butter

Directions:
Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish and bake for approximately 25 minutes.

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Crock Pot Corn Bread Dressing

This is a great crock pot recipe for when you need to free up your oven for those extra vittles that you are preparing for your family during the holidays. Just throw it in your crock pot and get on with your holiday.

Crock Pot Corn Bread Dressing

Ingredients:

Cornbread, crumbled (recipe follows)
5 buttermilk biscuits, baked and crumbled (we use frozen biscuits)
8 tablespoons butter, melted
3 chicken bouillons, melted with the butter
2 ½ cups celery, diced
1 large onion, diced
2 cans cream celery
4 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
4 eggs, beaten

Directions:
Combine all ingredients in a large bowl and pour into a lightly greased crock pot. Cover and cook on low for 4-6 hours or until set and thoroughly cooked.

Corn Bread

Ingredients:

2 cup self-rising cornmeal
1 cup self rising flour
1 ½ cups buttermilk
4 eggs
1/4 cup vegetable oil
6 tablespoons butter

Directions:
Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish and bake for approximately 25 minutes.

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Collard Green Shrimp and Grits

A basic version of shrimp and grits is really easy to make…just cook the grits and add shrimp, but it’s really superior to dress it up with a little Cajun and Southern style. Some recipes use water or milk as the base for the grits, but we chose to use cream and a homemade shrimp stock using the shells from our shrimp. Here’s our take on this Southern classic.

Collard Green Shrimp and Grits

Ingredients:

3 Tablespoon flour
3 Tablespoon butter, + 5 Tbsp butter
½ red or green bell pepper, diced small
2 stalk celery, diced small
½ cup Vidalia onion, diced small
½ pound Andouille Sausage, sliced (optional)
Salt and pepper to taste
Cajun seasoning to taste
½ cup plus 2 cups heavy cream
1 ½ pounds Shrimp, reserve shells for stock
3 cups shrimp stock, divided
1 cup Quick Grits
3 cloves garlic, chopped
1 bunch collards, sliced into 1/2 to 1″ strips

Directions:
Melt 3 tablespoons of butter in a large pan over medium high heat. Add flour and stir the roux until it becomes a light brown, about 10 – 12 minutes. Add bell pepper, onion, and celery and sauté until vegetables are translucent, about 8 – 10minutes. Add the Andouille sausage and cook for an additional 2 minutes. Season with salt, pepper and Cajun seasoning. Add the ½ cup cream slowly, stirring constantly. Then add about 1 cup of the shrimp stock. Let simmer. Fold shrimp into sauce and cook until shrimp are done.
Grits:
Bring 2 cups shrimp stock and 2 cups of cream to a boil. Slowly whisk 1 cup of grits, salt and 2 tablespoons of butter into the stock. Cook 5 – 7 minutes, stirring occasionally. Add remaining 3 tablespoons of butter.

Collards:
Clean collards and remove the stems. Heat 2 tablespoons olive oil in a pan and add 3 cloves minced garlic and sauté garlic until it is a light brown. Add the collards and cook for about 3 – 5 minutes. Add about ½ cup of water or chicken stock. Turn the heat down to medium, cover and let simmer until greens are tender, about 10–15 minutes. . In individual serving bowls, ladle grits, add collard greens using slotted spoon and top with shrimp mixture. Serve with plenty of garlic bread.

Shrimp Stock:

1 tablespoon oil
Shrimp peels
1 bay leaf
1 carrot
2 celery stalks
1 onion
1 clove garlic
Salt and pepper to taste
3 cups water

Directions:
Heat oil, add all ingredients and cook for a few minutes. Add 3 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so.

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Pumpkin Bread

I love the smells of fall. My kitchen is smelling so yummy. I have a pot of coffee on, fall candles burning and pumpkin bread in the oven. I fell in love with pumpkin bread last year. I had never been a huge fan of pumpkin but ordered a slice at Starbucks and fell deeply in love. I got tired of paying all that money for one slice of bread so I decided to make it myself. I know Andy got so tired of eating pumpkin bread. I made pumpkin loaves, loaves with nuts, loaves with chocolate chips, pumpkin muffin, ooey gooey pumpkin cake and pumpkin rolls. This year I am hooked on making desserts with pumpkin again. Sister and I made a pumpkin trifle that was out of this world (it is on our holiday menu for fall, you should order it). We also made a triple delight (millionaire pie) with pumpkin pudding. It was great too.

What are some of your favorite desserts with pumpkin?

I hope you will enjoy this recipe!

Pumpkin Bread

Ingredients

3 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

16 ounces canned pumpkin

3 1/2 cups flour

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

1 ½ teaspoon cinnamon

2/3 cup water

Directions

Preheat oven to 350 degrees

Spray and flour (2) 9 by 5 loaf pans

Stir together sugar and oil

Stir in eggs and pumpkin

Combine dry ingredients in separate bowl

Blend dry ingredients into wet mixture, add water

Divide batter between two loaf pans

Bake for 30 to 40 minutes or until done

Let stand for 10 minutes

Remove from pans and cool

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Shrimp Etoufee

Son of a gun you are gonna have big fun on the Bayou with this one, Sha’! This would have to be one of the sister’s signature recipes, right here. We love to sling this dish to all of our friends, especially during the SEC football games. Hint, hint The Almighty LSU Tigers that is. This recipe is just what the doc ordered when you are feeling blue or just need to add a little spring to your step. Don’t be dumb go on and get you some… Make sure you have plenty of rice and French bread with this dish. It’s also wonderful served on grits.

Shrimp Etouffee

Ingredients:

3 tablespoons extra virgin olive oil
1 8 ounce can shrimp
Shrimp shells
1 onion, quartered
2 stalks celery, cut into big chunks
2 sprigs fresh thyme
1 bay leaf
3 cups water
1 stick butter
½ cup all purpose flour
3 cups onions, chopped
1 cup bell pepper, chopped
2 ½ cups celery, chopped
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes with chilies
3 bay leaves
Salt to taste
Cayenne pepper, to taste (may omit if you don’t like it real spicy)
Cajun Seasoning to taste
3 cups shrimp stock
2 ½ pounds medium shrimp, peeled and deveined
¼ cup chopped parsley leaves

Directions:
Heat 3 tablespoons olive oil in a large pot over medium heat. Add shrimp shells, can shrimp with juice, onions, celery, 2 sprigs thyme and bay leaf. Cook, stirring often, until the shells are pink and the vegetables are soft, about 10 minutes. Add 3 cups of water and simmer for 30-45 minutes. Strain and reserve the stock. In a large Dutch oven melt butter. Slowly add flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, about 8 – 10 minutes. Watch closely and do not burn the roux. Add onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for about 10 – 15 minutes or until the vegetables are tender. Add the tomatoes with chilies to the pot and season with the bay leaves, salt, cayenne and Cajun seasonings. Cook for 3 minutes and then whisk in the shrimp stock. Bring the mixture to a boil and reduce to a simmer. Cook the etouffee, for 40 – 45 minutes, stirring occasionally. Turn heat off and remove bay leaves. Season the shrimp with Cajun Seasoning and then fold shrimp into etoufee and cook until shrimp are done. Add parsley and add seasoning if necessary. Serve on a bed of rice.

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Ingredients:

3 Tablespoon flour
3 Tablespoon butter, + 5 Tbsp butter
½ red or green bell pepper, diced small
2 stalk celery, diced small
½ cup Vidalia onion, diced small
½ pound Andouille Sausage, sliced (optional)
Salt and pepper to taste
Cajun seasoning
½ cup plus 2 cups heavy cream
1 ½ pounds Shrimp, reserve shells for stock
3 cups shrimp stock, divided
1 cup Quick Grits

Directions:
Melt 3 tablespoons butter in a pan over medium high heat. Add flour and stir the roux until it becomes a light brown, about 10-12 minutes. Add bell pepper, celery and onion and sauté until vegetables are translucent, about 8–10 minutes. Add the andouille sausage and cook for an additional 8-10 minutes. Season with salt, pepper and Cajun seasoning. Add the ½ cup cream slowly, stirring constantly. Then add about 1 cup of the shrimp stock. Let simmer. Fold shrimp into sauce and cook until the shrimp are done. Serve on top of grits.
Grits:
Bring 2 cups shrimp stock and 2 cups of cream to a boil. Slowly whisk 1 cup of grits, salt and 2 tablespoons of butter into the stock mixture. Cook 5–7 minutes, stirring occasionally. Add remaining 3 tablespoons of butter.

Shrimp Stock:

1 tablespoon oil
Shrimp peels
1 bay leaf
1 carrot
2 celery stalks
1 onion
1 clove garlic
Salt and pepper to taste
3 cups water

Heat oil, add all ingredients and cook for a few minutes. Add 3 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so.

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French Onion Steak

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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Bananas Fosters Pancakes

We love Banana fosters and we love pancakes. Put those together and you have a love affair. The first time we had these our friend Griff made them for us at the beach. This was such a treat.

Ingredients:
2 cups baking mix
2 eggs
1 cup milk
2 tablespoons powdered sugar
2 teaspoons of baking powder
1 tablespoon of vanilla

Directions:
Mix all ingredients until blended. Pour about a ¼ cup onto hot greased pan. Cook until edges are golden and pancake mix is bubbling. Turn and cook until golden brown.

Banana Fosters

Ingredients:
1 stick butter
¾ cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
6 bananas cut in half lengthwise, then halved
¼ cup dark rum
Ice Cream or whipped cream (optional but reccomended)
Directions:
Combine the butter, sugar, and cinnamon in a skillet.

Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, and then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum (if using a gas stove).

When the flame goes down, lift the bananas out of the pan and place four pieces over each pancake. Generously spoon the warm sauce over the top of the pancakes and top with ice cream or whipped cream if you dare.

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Twisted Sisters Cinnamon Toast

Good morning to all you lovely grocery lovers! Hope everyone has had a great weekend and is ready for a wonderful week ahead.

Growing up we always loved toast. Yes, toast. All kinds of toast, from just plain butter, cheese, jelly ect. But we loved cinnamon toast with lots of butter and cinnamon sugar. Well our friend Griff came up with a new cinnamon sugar recipe and we decided to try it on french bread and let me tell you it was “Get In My Belly Good”! It gives toast a little make over! This is great for feeding a crowd and children will love it!

1 French Bread loaf

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons powder sugar

2 teaspoons ground cinnamon

1/2 stick of butter at room temperature

Cut your french bread in half. Cut length wise each loaf so you have 4 halves. Mix all ingredients together and spread onto each loaf. Bake at 350 until bread is toasted and sugar mixture is melted, about 10 minutes. Hope yall enjoy!

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