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Recipe of the Week

Mushroom Supreme

Mushroom supremeYou know when you come across an old recipe box; you are bound to find some good recipes. This recipe box was no exception. Our friend Maurice was kind enough to share with the sister’s some of his mother’s recipes, which we were so thankful for. We tried this recipe and added a few of the sister’s touches to it and found it to be a must have when serving steak or seafood.

Mushroom Supreme

Get It-
1 pound mushrooms, cleaned and sliced
2 sleeves Cracker Crumbs, divided (Town House crackers or your favorite cracker)
4 tablespoons butter
1 small onion, diced
1 clove garlic, minced
¼ cup sherry
3 tablespoons fresh parsley, chopped
1 cup sour cream
1 cup mayonnaise
1 small jar pimentos, drained
½ cup cream or milk
¾ cup Italian bread crumbs
Salt and pepper, to taste
1 cup grated sharp cheddar cheese

Just Do It-
Alright let’s go on and preheat that oven to 325 degrees and get your cooking spray out and spray the bottom of casserole dish. Now it’s time to do some layering. Use 1 sleeve of cracker crumbs and line the bottom of your dish with them. Then you are going to lay ½ of the sliced mushrooms on top of the crackers. In a medium size skillet, you are going to add the butter and onions. Sauté the onions until translucent. That means you can see right through them, almost like tissue paper. Slowly add your sherry and cook until it reduces. Next, add your garlic and parsley to the onions. Here comes the best of the best, the sour cream and mayo. You know it’s going to be the sho nuff if it’s got these two ingredients. Mix together sour cream, mayonnaise, pimentos, milk, bread crumbs and salt and pepper. Fold your onions in, which mean to bend something over on itself. This is something you know the sisters can’t do. Hell, you know what it means and if you don’t then stir it gently into the sour cream and mayonnaise mixture. Pour half of the mixture on top of the mushrooms. Add remaining mushrooms and then pour remaining mixture on top of that. You are going to top with additional cracker crumbs and bake for 30 – 35 minutes. Top with cheese and bake for an additional 5 minutes or until cheese has melted. Get back jack. This is some goodness right here.

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Claire’s Cranberry Chicken Casserole

Cranberry ChickenClaire, our family friend, shared this great recipe with us. And while you can’t grow cranberries in Louisiana or Georgia, those little berries and the jelly/sauce that comes from them, are a treat to cook. This is a wonderful dish to make during the holiday season, or any time of the year. With all the activities and special events we have during the holidays, this recipe is easy for you to prepare for your family or to take to a social function.

Cranberry Chicken Casserole

Get-
1 package fast cooking Uncle Ben’s long grain wild rice
4-6 boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
1/4 cup chicken broth or water

This is what you need to do-
Get that oven heated to 325 degrees. Open up box of rice and set almonds and season pack to the side, you will need these later on. Sprinkle your rice in buttered 9 x 13 inch baking dish. Get that seasoning package out and sprinkle over rice. Season both sides of your chicken with salt, pepper and garlic powder. Arrange your chicken breast on top. Combine cranberry sauce, butter, soy sauce, and lemon juice. Cranberry Sauce

Man, this is so good. Heat the mixture in microwave or saucepan until butter and cranberry sauce has melted. Slowlt stir in chicken broth. Pour all of that goodness over your chicken. Get you a sheet of foil out and wrap it tight around the casserole dish. Pop in the oven and bake for 1-1 ½ hours, or until rice is tender and chicken is done. Uncover and sprinkle with almonds and bake an additional 10 minutes. (Check after 45 minutes; may need to add water to the edges.)

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Party Potatoes

These potatoes are a real party pleaser. Every time we take these to a get together we come home with an empty casserole dish and people always want the recipe.
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Party Potatoes
Gather it up-
5 pounds potatoes, peeled and cubed
1 stick butter
1 onion, diced
1 cup mayonnaise
1 cup sour cream
1 head garlic, roasted
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups Colby and Monterey Cheese, divided
1 pound of bacon, cooked, drained and crumbled (optional, but recommended)

Rise up, gather around, rock these potatoes to the ground- First of all throw your hands in the air and sway like you just don’t care. These are party potatoes so go on and boogie on down. Sway your way over to the oven and preheat to 350 degrees. Grease a large casserole dish, and set it aside. Place potatoes in a large pot of salted water and bring to a boil. Boil potatoes until you stick a fork in it and they are tender as a broken heart, about 10-15 minutes. Drain and transfer to a large mixing bowl. Mash these babies until they are smooth. Melt butter in a large skillet, add onions, sauté until translucent and then add to potatoes. Stir in the holy-grail of goodness, the mayonnaise, sour cream, roasted garlic, salt, pepper and 2 cups of cheese. Beat until light and fluffy. Transfer to the prepared casserole dish, and top with bacon and remaining cheese. Bake the casserole for 30 minutes in the preheated oven, or until heated through.

Garlic is a powerful influence in a lot of the sister’s recipes. We use it to add that strong flavor to season our dishes, we also use it to ward off those evil spirits like skinny people, and to help with the prevention of colds. It’s the Mac-Daddy of seasonings!
roasted garlic 02
Roasted Garlic
What you need-
1-2 heads garlic, top ¾ inch cut off to expose cloves
2 ½ tablespoons olive oil
Salt

What to do- Preheat oven to 400F. Place garlic on piece of foil; drizzle with olive oil and sprinkle with salt. Wrap garlic in foil and bake until garlic is very soft, about 35 minutes. Cool completely and squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork.

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Susan’s Baked Rice

This recipe was featured in Paula Deen’s first cookbook. In our opinion, it should be featured in all cookbooks everywhere. This rice is so easy, inexpensive and oh so good. This recipe is what we call an, “Ole Trusty”,because we have made it, it was good, so we will make it again. We were actually raised on this rice, Mama made this for every holiday get together.

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Get some love-
1 large onion, chopped
1 large bell pepper, chopped
1 stick butter
4-6 chicken bouillon cubes
1 cup uncooked white rice
2 cups water
Ground black pepper

Show some love-
You are definitely showing some love with this recipe. This rice dish may seem simple, but this dish is a taste of tradition in our world. You are going to preheat oven to 350 degrees. While the oven is preheating, simply sauté onions and bell pepper in butter and add the essential seasoning, the bouillon cubes. Stir until the bouillons have disappeared. Combine the rice and water and add to the goodness of that butter mixture. Pour into a 13×9 baking dish. Sprinkle with the black pepper, cover with aluminum foil and bake for 1 hour or until rice is tender and all liquid has been absorbed. You better get back Jack, this is going to be some kind of good eating right here.

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Roasted Root Vegetables with Pine Nut Pesto

20131211-054945.jpg Roasted Root Vegetables with Pine Nut Pesto

Gather these ingredients-
½ pound carrots cut into 1 inch pieces
½ pound turnip roots, peeled and quartered
½ pound sweet potatoes, peeled and cut into 1 inch pieces
1 pound parsnips cut into 1 inch pieces
1 pound Brussels sprouts, halved lengthwise
1 large eggplant, peeled and cut in 1 ½ inch pieces
2 large shallots cut in half
4 thyme sprigs
½ cup extra virgin olive oil
Salt and pepper
¼ cup pine nuts
2 large cloves garlic, minced
1 tablespoon butter
¼ cup of parmesan cheese

Let’s make it-

Turn your oven to 475 degrees and let it preheat. Get you a large bowl and toss vegetables, shallots, thyme and ¼ cup of olive oil. Season it up good with plenty of salt and pepper. Roast in the oven for about 35 – 40 minutes, or until vegetables are fork tender. While the veggies are roasting lets make the pesto. Get you a small skillet and heat 1 tablespoon of the olive oil. Add the pine nuts and cook over low heat. Don’t burn them, you must stir constantly for about 2 – 3 minutes. Add you some butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes. The smell will be unbelievably good. You need to let the pine nuts cool, then transfer to a small processor. Add the parmesan cheese and the remaining 3 tablespoons of olive oil and pulse. Taste and season the pine nut pesto, with salt and pepper, to your likings. Toss the roasted vegetables with the pesto and serve on a large platter. Garnish with Parmesan slivers.

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Christmas Cookies

fzZ20131206-053253.jpg One of our favorite Christmas traditions is to take a night during December to bake and decorate Christmas cookies. Having a good dough recipe is important, but to be honest, having a variety of icings and “sprinkles” is what makes it festive and fun. There is something heart-warming about sitting around the table together with a pile of cookies to be iced and decorated and everyone creating their own masterpiece.

Christmas Cookies
Get you–
2 cups butter
3 cups powdered sugar
2 tsp vanilla extract
1 tsp almond extract
2 eggs
5 cups flour, sifted
1 tsp baking soda
3/4 tsp cream of tartar

What to do with the stuff we told you to get-
Cream butter and sugar in a mixer and add vanilla and almond extract. Add eggs one at a time. Combine dry ingredients in a large bowl. Slowly add dry ingredients into the mixer. Line cookie sheet with parchment paper. Roll dough out and cut cookies out using Christmas cookie cutters or scoop dough onto cookie sheet and bake in a preheated 350 degree oven for 9 minutes. Allow to cool before frosting.

Frosting
Gather-
3 cups powdered sugar
1/3 cup butter
Vanilla (if you like it in frosting)
Approximately 2 Tablespoons milk; add slowly so that you can keep the right consistency
Sprinkles for decorating

Make-
Cream butter and sugar in a mixer and add vanilla.

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Louisiana Hot Sauce Chicken Fries

20130802-061338.jpg We love these chicken fries! These are certainly a crowd pleaser. These fries are positively “Sweet and Savory”! These are great for an appetizer, main dish or made into a sandwich. You know the sisters love us a sandwich!

Get these things for the sauce-
1/3 cup Wing Sauce (Louisiana Hot Sauce)
½ stick butter, melted
1 Tbsp. Honey

You will need this for the chicken fries-
1 lb. boneless, skinless chicken breast( halves, sliced length wise into ½ inch wide strips)
Louisiana Hot Sauce chicken wing seasoning, to taste
1/3 cup all purpose flour
¼ cup vegetable oil, divided

Make it-
Whisk together hot sauce, butter and honey in a large bowl and set to side. Season chicken strips with the Louisiana hot sauce wing seasoning. Toss chicken with flour in a large Ziploc bag until coated; shake off excess flour. Heat you about 2 tbsp. of oil in a large sauté pan over medium high heat; add half the chicken strips and sauté until browned. This will take you about 2 minutes per side. Continue until all strips have been cooked. Next, transfer to hot sauce mixture and toss to coat.

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Cajun Crawfish Bread

crawfish breadThe Sisters were delighted and honored to film our second show with Paula Deen. Paula is an old family friend that we have shared many savory meals with. We would like to share this recipe with you that we prepared on Paula’s Best Dishes. We have been making Beach Bread for years. This recipe is so versatile and can be used for an appetizer, a full meal or to accompany your lunch or dinner.

Cajun Crawfish Bread

Get you-
½ stick butter
1 clove garlic minced
¾ cup ripe tomatoes, chopped and drained
1 pound cooked crawfish tail meat peeled, cleaned and deveined (fat on)
Cajun seasoning
½ cup mayonnaise
3/4 cup Colby & Monterey Jack Cheese
¼ cup Parmesan
3 tablespoons fresh parsley
1 loaf French bread

Do this-
Get that oven heated to 350 degrees. Rinse the crawfish lightly. In a large skillet melt your butter over medium heat, add your garlic and cook for a few minutes. It should be smelling real good in your kitchen. That is one of my favorite smells- garlic and butter. Next, add your drained may-may’s (tomatoes) and your mud bugs (crawfish). You are going to want to saute for just a minute or two. Remove from heat and season those babies up with some Cajun seasoning. Get you a bowl out and mix mayo, cheese and parsley together. Slowly stir in the tomato and crawfish mixture into the mayonnaise mixture. Cut loaf of bread lengthwise and then in half. Spoon mixture on bread and bake for 5-7 minutes and then turn your broiler on and broil for an additional 3-5 minutes or until bread is crisp and cheese has melted, watch closely. Cut bread into individual portions and serve.

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Tomato Bisque with Caraway and Cheese Cookies

food pics 132Amy- People will never know that this soup was made from canned soup. Don’t worry we will not tell and there is no need for you to either. This soup is so simple, creamy, comforting and yummy. The Caraway and Cheese Cookies dunked in the soup are the bomb diggity. This meal is a family favorite at our house and I just know it will be a favorite at your house too.

Tomato Bisque with Caraway and Cheese Cookies
This is what you need-
1 tablespoon butter
1 tablespoon flour
2 cloves garlic, minced
3 tablespoons sherry
1 can condensed tomato soup
1 can heavy cream
¼ cup fresh basil, chopped
Salt and pepper, to taste

This is what you need to do-
In a large skillet add your butter and let it melt. Slowly sprinkle flour in and stir until smooth. Add sherry to the roux and give it a good stir, continue to cook and stir for a few minutes. Slowly add tomato soup and stir until incorporated. Now for the good part, add that heavy cream slowly and continue to stir. Fold in fresh basil and season with salt and plenty of fresh ground black pepper. Serve with caraway and cheese cookies.

Amy-These are similar to a cheese straw but have a very different taste from the caraway seeds. You either love caraway seeds or you don’t. Guess what, I love the flavor and the aroma that the caraway seeds give to these little crackers. Caraway seeds work very well with the sharp cheddar cheese. They each bring out the best in each other. Kind of like my Big Sis and me. Use these for all your dipping pleasures, served with soups or just to nibble on with a frosty mug of cold beer, glass of red wine or a can of diet coke. This recipe makes a heap.

Caraway and Cheddar Cheese Cookies

What you will need-

3 sticks salted butter, room temperature
1 pound sharp cheddar cheese, room temperature
3 cups all-purpose flour
2 teaspoons Cajun seasoning, or to taste
4 teaspoons caraway seed
1 cup nuts, chopped very fine (optional)
1 stick butter, melted and ½ teaspoon garlic salt


What to do with what you needed-
Turn your oven to 325 degrees. Grate your cheese once it has come to room temp. Get your handy dandy mixer out and cream the butter until smooth. Slowly add your cheese and let the butter and cheese mix until it has the consistency of whipped cream. This will take about 20-30 minutes. Sift your flour and Cajun seasoning twice. Slowly add your flour to the butter and cheese. Next add the caraway seeds and pecans and mix until all ingredients are combined. Roll dough out and cut out using a small round cookie cutter or use a cookie press. Work with the dough in batches. Place on a greased cookie sheet and lightly brush with garlic butter. Pop in the oven for about 25-30 minutes or until crisp. Brush again with garlic butter, if you want to. Cool on wire rack.

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