Search

Sass!

The Sweet and Savory Sisters!

Open Search
Category

Recipe of the Week

The Sisters Chocolate Chip Cookies

These cookies are so good. The cake flour makes the cookie so lite and delicious.
Ultimate Chocolate Chip Cookies

2 ½ cups of Swan Cake Flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup Nestlé’s milk chocolate chips
1 cup finely diced walnuts

Directions

PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. In a larger mixer bowl beat butter until creamy. Slowly add granulated sugar, brown sugar and vanilla extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

0

Chicken, Spinach and Mushroom Puffs

This is a great sandwich..

Ingredients:

2 -3 chicken breasts

¾ cup Italian dressing

2 tablespoons butter

1 tablespoon olive oil

1 large onion, cut in half and sliced thin

2 cups fresh mushrooms, rough chopped

4 cups baby spinach

¼ cup parmesan cheese, plus 2 tablespoons for sprinkling

8 slices Muenster cheese

Salt, pepper, and garlic powder to taste

2 sheets Puff pastry, thawed

1 egg

1 tablespoon water

Directions:

Marinate chicken breast in Italian dressing for 4-8 hours. Remove chicken from marinade, discard marinade. Bake the chicken in a 350 degree oven for 45 minutes-1 hour or until chicken is done, increase oven temperature to 400 degrees. Allow chicken to rest for 5 -10 minutes and then cit in small cubes. Meanwhile, in a large skillet, melt butter and oil, sauté onions over medium high heat for 8-10 minutes, stirring occasionally. Reduce heat to medium and continue cooking onions for an additional 5 minutes. Add mushrooms to the onions and continue to cook for 7-10 more minutes. Add spinach and cook until wilted. Add parmesan cheese and cubed chicken to spinach mixture and season with salt, pepper and garlic powder. Line a cookie sheet with parchment paper. Place one puff pastry on cookie sheet and place 4 slices of cheese on tops. Spoon ½ of the spinach and chicken mixture on to the sheet of puff pastry. Roll puff pastry up like a jelly roll. Brush roll with egg mixture and sprinkle garlic powder and parmesan cheese on top. Repeat using second sheet and the rest of chicken and spinach mixture. Bake for 35-40 minutes or until golden brown. Great for lunch or an appetizer.

0

Braised Short Ribs

Our Braised Short Ribs are so delicious and full of flavor. It makes such a succulent meal. These ribs are the kind of food that will have you licking your lips in anticipation.

Ingredients

  • 3 ½ pounds of short ribs, bone in
  • ½ cup of all purpose flour
  • 1 tablespoon of Slap Ya Mama seasoning (Cajun Seasoning)
    • Salt and freshly ground pepper
    • 1/4 cup of vegetable oil
    • 1 yellow onion, peeled and sliced
  • 2 cups of baby carrots
  • 2 tablespoons of tomato paste
  • 6 cloves of garlic, chopped
  • 2 cups of beef stock
  • 2 bay leaves
  • 3 sprigs of thyme

Method

Preheat oven to 350°F

Season ribs to taste with the Slap Ya Mama, salt and pepper

Heat oil in a large, heavy bottomed ovenproof pan over medium high heat

Dredge ribs in flour, shaking excess flour off

Add ribs and brown on all sides

Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).

Transfer ribs to a plate

Add the onions and carrots to the pan and sauté, stirring often, until lightly browned, about 8 minutes

Add tomato paste and cook, stirring constantly for about 3 minutes

Add Garlic and cook for about 1 minute

Remove vegetables, set aside

Increase the heat to medium high heat

Then add the beef stock to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan

Reduce liquid until thick and slightly syrupy, about 15 minutes.

Return the ribs to the pan; add enough water or more beef stock to cover the ribs

Add thyme and bay leaf

Bring to a boil, cover with foil, and place in the oven

Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours

During the last 1/2 hour of cooking, add the vegetables

Skim grease off the top before serving. Serve over a bed of rice.

0

Shrimp Rangoons

Shrimp Rangoons

Ingredients:
1 tablespoon olive oil
2 spring onion, diced
2 cloves garlic, minced
4 dashes Louisiana hot sauce, or to taste
8 ounces cream cheese
½ pound medium shrimp, deveined, peeled and chopped
1 12 ounce package won ton wraps
Garlic, Salt and pepper, to taste
Water or egg
Oil for frying

Directions:
In a medium sauce pan sauté the green onions and the garlic until the garlic is fragrant, about 3 minutes. Add shrimp to pan and sauté until pink, about 2 minutes. Combine Louisiana Hot Sauce, shrimp, cream cheese, onions and garlic. Take1 wonton wrap and put 1 teaspoon of cream cheese mixture in the middle of the wrap, fold in half, brush edges with water or eggs to seal. Bring corners together and overlap and seal. In a large skillet heat the oil to 350 degrees. Turn once and cook for about 1 minute. Drain on paper towels.

0

Twisted Sister’s 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!

0

Clarified Butter

Slowly melt unsalted butter in a small sauce pan over low heat. Do not stir butter and don’t let the butter boil. You want the milk solids to separate from the butter. You are looking for the butter to separate into 3 layers. On top- foamy milk, clarified butter in the middle and milk solids on the bottom. Next you want to skim the foamy milk off of the top. Ladle the clarified butter but do not touch the milk solids at the bottom. Can be kept in the refrigerator for 2 weeks.

0

Greek Burgers

I made these the other night and they were fabulous. You could also make these as mini burgers/slammers to serve as an appetizer. unfortunately, I walked away from the grill and over cooked the meat, but the burgers were still great. Be careful not to do that. You want a juicy burger. Remember that the meat will continue to cook after taken off of the grill. Also, never smash the burger down with the spatula while cooking. Let your meat rest for 5 minutes or so… This recipe is a great one for that backyard party or get together…

Greek Burgers
Ingredients:
2 pounds ground lamb or beef
4 cloves garlic, crushed to a paste
½ red onion, diced fine
2 teaspoons Italian seasoning
6 ounces feta cheese, crumbled (additional feta for top of burgers, optional)
Salt and pepper to taste
6 Ciabatta Rolls, or your favorite bun or roll
Butter (enough to spread on rolls)
Sliced cucumbers and shredded romaine lettuce

Sauce
¾ cup nonfat Greek yogurt
½ cup mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh lime juice
½ cup cucumber, diced
Salt and pepper to taste
4 cloves garlic, crushed to a paste
1 sprig fresh mint
1 tablespoon fresh parsley

Directions:
Combine meat, garlic, onion, Italian seasoning, feta and salt and pepper in a large bowl. Form into 6 large thick patties. Grill the patties over medium high heat for about 8 minutes per side, or until meat is cooked to desired temperature. Meanwhile make the sauce by combining all of the ingredients and refrigerate until meat is done. Spread butter on inside of rolls and grill or toast. Serve burgers with sauce, sliced cucumber, shredded romaine and additional feta (optional).

0

Honey Mustard Salmon and Asparagus

Ingredients:
2 ½ pounds fresh salmon
2 pounds fresh asparagus ends trimmed
Salt and pepper to taste
Garlic powder to taste
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey

Directions:
Preheat oven to 400 degrees. Place salmon on a baking dish with aluminum foil, using enough to make a packet around the salmon and asparagus. Season the salmon with salt, pepper and garlic powder. In a small bowl combine 1 tablespoon of olive oil, mustard and honey. Coat the salmon filet with honey mustard mixture. Using the remaining 2 tablespoons of oil, toss the asparagus and season with salt, pepper and garlic powder. Place asparagus around the sides of the salmon and fold foil around the salmon and asparagus. Bake the salmon and asparagus for 15-20 minutes or until salmon is flakey.

0

Big Sissy’s Pumpkin Muffins

Sinful Sticky Bun Pumpkin Muffins

Ingredients

2 cups pecan halves and pieces

1/2 cup butter, melted

1/2 cup firmly packed light brown sugar

2 tablespoons light corn syrup

3 1/2 cups all-purpose flour

3 cups granulated sugar

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 (15-oz.) can pumpkin

1 cup canola oil

4 large eggs

Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jellyroll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

1

Blog at WordPress.com.

Up ↑