Search

Sass!

The Sweet and Savory Sisters!

Open Search
Category

Recipe of the Week

Spicy Chicken with Mango Salsa

We love the spiciness from the jalapenos and the sweetness from the mango salsa. They work very well together. If you like it hot a hell, then leave the seeds and veins with the jalapenos. If you are a wimp, and don’t like it so hot, then go on ahead and remove the veins and seeds.

Spicy Chicken Thighs with Mango Salsa

Ingredients:
2½ – 3 pounds chicken thighs, skinned and deboned
3 jalapeño peppers (remove veins and seeds for a milder flavor)
4 cloves garlic, minced
3 spring onions, chopped (green and white)
¼ cup reduced sodium soy sauce
½ cup vegetable oil
1 tablespoon fresh lime juice
2 tablespoons cilantro, chopped
Salt and pepper, to taste

Directions:
Pulse peppers, garlic, and spring onions in a food processor. Slowly drizzle soy sauce, oil and lime juice. Add cilantro. Poor marinade over chicken thighs and marinate for 1-3 hours. Remove chicken from marinade and discard marinade. Place chicken on a lined baking sheet and season with salt and pepper to taste. Bake chicken in a preheated 375 degree oven for 30-45 minutes or until chicken is done. Chicken is also great on the grill.

Mango Salsa

Ingredients:

1 ripe mango, peeled, pitted and diced
½ red onion, chopped finely
1 teaspoon of Jalapeño, minced (remove ribs and seeds for a milder taste)
¾ cup cucumber, peeled and diced
2 ½ tablespoon fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
Salt and pepper to taste

Directions:
Combine all of the ingredients in a bowl and season with salt and pepper to taste and serve on top or on the side of chicken thighs.

0

Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole

Ingredients:
8 oz. cream cheese
1 stick real butter
2 tablespoons butter
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1/3 cup cream of mushroom soup
1 pound fresh crawfish tails
1 pound peeled and deveined shrimp
1/3 cup cream of shrimp soup
3 cups cooked white rice
½ teaspoon Cajun Seasoning
1 teaspoon of Louisiana hot sauce
1/2 teaspoon white pepper
1 1/2 cups Velveeta cheese, grated
1 cup fried onion rings, from a can
2 tablespoons butter

Instructions:
Use a double broiler to melt the 1 stick of butter. Add the cream cheese. Stir until combined. In a separate skillet, melt the 2 tablespoons of butter and sauté the onions, celery and bell pepper, cook for 5 minutes. Add shrimp and crawfish. Add cream of celery and cream of shrimp. Remove from heat. Combine rice with cream cheese mixture. Add rice mixture to the shrimp, crawfish and vegetables, stir well. Season with Cajun seasoning, hot sauce and white pepper. Pour into a greased 9x13x2 casserole dish. Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter. Bake at 350 degrees for 30 minutes.

0

White Chicken Chili

Both of these recipes are “Get in my Belly Good”! I hope you and your family will enjoy it. This recipe can also be done in your crock pot.

White Chicken Chili

5 chicken breasts

1 large onion, chopped

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder

½ teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese

Directions:

Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder.

Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked. Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly.

Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely

Cut bread into individual portions. Use bread for dipping and sopping.

0

Vegetable Quiche

This vegetable Quiche is out of this world. It is fluffy,cheesy and oh so yummy. It is very easy and and I had everything I needed in the fridge. You can use all different kinds and combinations of vegetables. I had mushrooms, asparagus, spinach and onions in my fridge but you could use artichokes, tomatoes, peppers, zucchini, etc. I hope you will enjoy it as much as we did. We served buttered toast and mayhaw jelly with ours and it was mmmmmm mmmmm good!

Vegetable Quiche

1 frozen pie shell, deep dish
1 ½ cup sliced fresh mushrooms
¾ cup chopped asparagus
2 tablespoon butter
1 cup fresh baby spinach
3 garlic cloves, minced
3 green onions, chopped
1 cup shredded Swiss cheese
4 eggs, lightly beaten
1 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Let pie crust stand at room temperature for 10 minutes. Line pie crust with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
In a large skillet, sauté mushrooms and asparagus in butter until tender. Add spinach, garlic and spring onion; cook 1 minute longer. Spoon into crust; top with cheese. In a large bowl, whisk the eggs, cream, salt and pepper until blended; pour over cheese. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let cool for 10 minutes before cutting.

1

Chantilly Potatoes

These potatoes are great with steak, pork or chicken. This is a new favorite of the sisters. We hope you enjoy.
Chantilly Potatoes

Ingredients:
4 medium baking potatoes
1 medium onion, sliced
½ cup heavy cream
4 tablespoons butter, melted
½ tablespoon garlic powder
½ tablespoon onion powder
Salt and Pepper to taste
3 tablespoons fresh parsley, chopped
1 cup of shredded sharp cheddar cheese

Directions:
Peel and slice potatoes as for French fries. Put a big piece of foil on a large baking sheet. Place potatoes and onions in the center of the large piece of foil. Pour cream and butter over potatoes. Season the potato and onion mixture with garlic, salt, and pepper. Top with parsley and cheese. Seal foil, making a packet and bake for 50 – 60 minutes. Serve in basket in foil packet.

0

Andy’s Hot Wings

These wings are “GET IN MY BELLY GOOD”! Great for game day!
Andy’s Hot Wings

Ingredients:
4 – 4 ½ pounds chicken wings
Salt and pepper to taste
Slap ya Mama seasoning, to taste
Oil for frying
1 cup butter
3 garlic cloves, minced
½ cup Louisiana hot sauce
2 dashes Worcestershire sauce

In a large bowl season the chicken wings with salt, pepper and Cajun seasoning. Heat the oil to 375 degrees and place wings in fryer. Fry until chicken is cooked throughout, about 12 – 15 minutes. In a medium sauce pan melt butter and add garlic. Cook until garlic is fragrant, about 3 minutes. Next add Louisiana hot sauce and Worcestershire sauce. Simmer on low until wings are ready. Toss wings in sauce and serve with Gorgonzola dressing.

Gorgonzola Cheese Dressing

Ingredients:
1 cup regular mayonnaise
1 cup sour cream
6 ounces gorgonzola cheese
1 Tablespoon red wine vinegar
½ teaspoon white pepper
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder

Directions:
Crumble the gorgonzola cheese, and mix all ingredients.

0

Litlle Sissy’s Chocolate Beignet’s

Ingredients:
2 ½ tablespoons corn syrup
½ cup heavy whipping cream
8 ounces chopped milk chocolate chips
2 sheets puff pastry dough, thawed but still cool
1 egg
¾ cup powdered sugar

Directions:
Mix corn syrup and cream in a double boiler, bring to a boil. Put the chocolate chips in a bowl and pour hot cream on top. Stir chocolate until smooth. Chill in the refrigerator, stirring often, until firm, about 25 minutes. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a lined baking sheet. In a bowl, lightly whisk egg and 1 tablespoon of water. Brush over the pastry squares. Spoon about 1 teaspoon of chocolate mixture into the center of each square. Fold 1 corner of each square over, making a triangle. Press edges to seal. Freeze for 1 hour. Preheat oven to 400 degrees and bake beignets until golden brown, about 15 minutes. Turn pan once during baking. Let cool for 5 – 7 minutes. Sift powdered sugar on top of beignets. Serve immediately.

0

Caramel Apple Muffins

This recipe is just in time for fall y’all! I would have to say that fall is one of our favorite times of the year. Fall marks the transition from summer to winter. We say goodbye to swimsuits (thank GOD) and hello to layers, which we love!

It is something about the cool breeze that starts to flow in, leaves changing their colors, the falling of leaves, fall festivals, pumpkins, college football, apple cider and of course caramel apples that make you feel all cozy inside.  

This is a pleasant treat to make to stimulate your taste buds! With each bite you will find a delicious surprise of baked apples and cinnamon. Get in my belly GOOD!

Ingredients

Cinnamon topping

1 cup heavy whipping cream (plus 3 tablespoons for caramel topping)

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

2 cups peeled and diced Granny Smith apples

1 14 ounce package caramels

1 cup chopped walnuts

Wax paper

Craft sticks

Cinnamon Topping

Stir together 1/3-cup firmly packed light brown sugar, 1½ tablespoon all purpose flour, and ¼ teaspoon ground cinnamon in a small bowl. Cut in 1½ tablespoons butter with a pastry blender or fork until mixture resembles course meal.

Directions

Preheat oven to 375 degrees. Prepare cinnamon topping as directed. Beat whipping cream and next three ingredients at low speed with an electric mixture 30 seconds or until blended. In a separate bowl stir together flour and next three ingredients. Add to whipping cream mixture, beating at low speed just until blended. (Do not over mix.) Stir in diced apples. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with cinnamon topping. Bake at 375 degrees for 18 to 20 minutes or until golden brown. Immediately remove from pans to wire racks; cool completely. (About 30 minutes).

Microwave caramels and cream in a microwave safe bowl at high 1 to 2 minutes or until smooth, stirring at 30-second intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins.

Quickly dip bottom three-fourths of muffin into caramel mixture; roll bottom half of caramel coated portion of muffin in chopped walnuts and place muffins caramel side up on lightly greased wax paper. (If caramel starts to harden you may microwave for a few seconds to soften). Insert craft stick into caramel covered portions of muffins. Enjoy!!!

1

La Chicks in La Blanket

This is The Sister’s take on pigs in a blanket. We like to serve these on game day or any day for that matter. Our guests love when we serve these puffs of goodness.

La Chicks in La Blanket

Ingredients:

1 ½ pounds chicken sausage, with provolone and Italian herbs
2 sheets puff pastry
1 egg
1 tablespoon water
Flour for work surface

Directions:
Preheat oven to 450 degrees. Slice sausage in 1 inch pieces. On a floured surface, working with one sheet of puff pastry at a time, roll into a 14×11 inch rectangle. Using a pizza roller cut lengthwise into seven 1½ -inch wide strips. Cut each strip crosswise into 6 rectangles, each about 3½ inches long. In a small bowl, beat together egg and 1 tablespoon water; set aside. Place a piece of sausage on the pastry. Roll to enclose, brushing with egg wash. Transfer the wrapped sausage to a lightly greased baking sheet. Refrigerate and let chill for 15 minutes. Transfer baking sheets to oven and bake until puffed and golden, about 15-20 minutes.

2

Blog at WordPress.com.

Up ↑