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Recipe of the Week

Stuffed Eggplant

Every spring and summer we visit this great restaurant in Grayton Beach.  They have a wonderful stuffed eggplant.  We order it every time we visit. We decided to make one of our own and it is fabulous.  This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.   

Stuffed Eggplant

Ingredients:

2  large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped

1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped

1 cup fresh mushrooms, rough chopped

1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten

½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)

Directions:

Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.

Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.

 

Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture.  Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.

Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.

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Welcome 2012 with Cajun Black Eyed Pea Dressing

Well grocery lovers the year is coming to an end and quite frankly I am thankful. I welcome 2012 with open arms. I truly feel that this new year will bring terrific change for the sisters and our families! As I sit here writing this morning and reflecting on 2011 there is joy along with sadness. Looking back on the months gone by, as a new year starts and an old one ends, I contemplate what brought us joy. Amy and I have been so blessed this year with new opportunities and becoming closer than two sisters could possibly be. Remembering how we enriched our lives by sharing countless hours formulating recipes, cooking, blogging, working on our cookbook. I would not trade all those tired nights for anything. We have grown in so many ways and it has allowed us to become better stronger women. We are looking forward to fresh, revitalizing interests, a variety of different new recipes, meeting interesting new people, material and personal successes and to make this new year the best one yet.

We hope this new year finds you healthier and happier, peaceful, content and satisfied.
Happy New Year!

We Southerners know that eating black-eyed  peas ensures good luck and prosperity so eat them up!!!!!

What you need:

1 pound of dried or fresh black-eyed peas

1 onion, chopped

1 clove of garlic, minced

1 quart of water

Salt, pepper and Slap Ya Mama Cajun seasoning, to taste

1/2 pound smoked ham, chopped

1/4 cup chopped parsley

1/2 cup chopped green onion tops

2 cups of raw rice, cooked

Dash or two of Louisiana Hot Sauce

What to do:

Combine peas, onion, garlic, water, salt, pepper. Cajun seasoning and ham in a heavy pot; bring to a boil, lower heat and cook until peas are tender and creamy (45 minutes for fresh peas and 2 hours for dried peas).

Add cooked rice, mixing gently until rice is coated with pea mixture; add parsley and green onion tops and mix.

 

 

 

 

 

1

Big Bo’s Vegetable Soup (leftover ham bone) and Pimento Cheese

Growing up we always had baked ham for holiday meals.  Around our house we tried not to waste anything.  Our Mom would take the leftover ham and ham bone and make the best soup.  The ham bone makes a wonderful broth.  She would use the leftover vegetables and put them in the soup.  Mom always made pimento cheese sandwiches (recipe follows) to go with the soup.  It was so yummy.  Feel free to use whatever vegetables you have in the freezer, fridge or pantry.  This recipe is very versatile. 

Big Bo’s Vegetable Soup

 

Ingredients:

1 large ham bone (leftover ham, diced)

1 large onion, chopped

1 28 ounce can diced tomatoes

1 clove garlic

3 dashes Worcestershire

1 14 ounce can beef broth

1 16 ounce bag frozen vegetable soup mix

1 14 ounce can corn

1 14 ounce can cut green beans

¼ cup rice or 1 cup pasta sea shells

Salt and pepper to taste

 

Directions:

In a large soup pot, place the ham bone, onion, diced tomatoes, garlic and enough water to completely cover ham bone.  Bring to a rapid boil, reduce heat and simmer for 2 hours.  Add remaining ingredients and cook until rice is cooked and vegetables are warm. 

The Sweet and Savory Sisters love some pimento cheese.  Growing up our mother made this for us a lot.  She would make a huge pot of vegetable soup and serve pimento cheese sandwiches with it.  Pimento cheese sandwiches are even better grilled. We like to add bacon and tomatoes to ours before we grill it. It’s also fabulous on a hamburger.    

 

Pimiento Cheese


 

Ingredients:

4 cups sharp cheddar cheese, finely grated

3 cups monetary jack cheese, finely grated

¼ cup grated onion

2 4 ounce jars pimiento with juice

1 cup mayonnaise

4 ounces cream cheese

 1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1\2 teaspoon white pepper

 

 

Directions:

Mix all ingredients together in a large bowl.

0

Jetts Whirls of Swirls Cookies

This recipe is a friend of ours that we met on Facebook. Jett, is a baker and  enterd this recipe in the Cooking Channel’s cookie swap.  She has been in second place for a while now.  I made these today and they are wonderful. 

Ingredients

How to make it

  • Line cookie sheets with parchment paper.
  • Heat oven to 350 degrees F and make sure the racks are set high in the oven.
  • Cream butter and sugars until creamy
  • Add eggs and mix well
  • Add pudding mix and vanilla(I love vanilla, so I use a lot)
  • Mix all until well combined
  • In a seperate bowl, add flour, baking soda, baking powder and cinnamon. Mix all together.
  • Add the flour mixture to the sugar/egg combination.
  • Have mixer on slow so the flour doesn’t come out all over and make a mess…..can’t tell ya how many times I’ve done that!
  • When all is mixed well, get a big strong spoon to mix up the dough.
  • Batter will be very thick.
  • Add remaining ingredients and mix it up real good
  • Try not to eat the cookie dough or there won’t be anything to bake…..
  • Wet hands and get a large spoon to scoop out the dough to make big cookies.
  • Allow enough space on the pan for the cookies spreading,
  • Watch very carefully so they don’t overbake,
  • About 7 – 10 minutes
6

Date Balls

Christmas just isn’t Christmas without date balls.  We have been making these delicious treats and sharing these with family and friends for years.  They are so rich, chewy and delicious.  We hope you enjoy these as much as we do.  Merry Christmas!

Ingredients:

2 sticks butter
2 cups sugar
16 ounces chopped dates
1 cup walnuts, chopped
2 cups Rice Krispies cereal

1 ½ teaspoons vanilla
Powdered sugar

 

Directions:

In saucepan, melt butter and sugar over low heat. Add dates and cook 3 minutes and remove from heat. Add nuts and Rice Krispies and stir until combined. When cool enough to handle, form small balls and roll in powdered sugar.

3

Collard Green and Artichoke Dip

We have been making spinach and artichoke dip for years and thought it was time for a little change.  Collards are one of our family favorites. Spinach and artichoke is a little over done and thought some collards would be good in it.   Well the sisters were right, it is fabulous.  This little change gave an ordinary dip a new southern twist.   

 Ingredients:

4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

½ cup mayonnaise

½ cup sour cream

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

 2/3 cup freshly grated Parmesan

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

 

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until tender, about 3 minutes. Stir in cheese until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.Add mixture to a casserole dish. Bake for 20 minutes until golden brown

 

1

Easy Butterscotch Haystacks

Every Christmas Amy and I get together and make all types of cookies and candies and have the best time. Haystacks are one of our favorite candies to make. They are so easy and so delicious. Hope you enjoy! Merry Christmas!

Ingredients

2 cups butterscotch chips (12 ounces), melted

2 tablespoons peanut butter, plain or crunchy

6 ounces Chinese or chow mein noodles

6 ounces cocktail peanuts

Directions

Melt the butterscotch chips in a double broiler over simmering water.

In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

1

The Sister’s Ultimate Potato Soup

I made this soup last weekend and it was a huge hit. I hope you enjoy it as much as our family and friends did.   

Ingredients:

5 pounds russet potatoes, peeled and diced

Water for boiling, reserve 3 cups of the starchy water

Salt to taste 

3 tablespoons chicken bouillon granules

1 pound bacon, fried crisp, ¼ cup bacon grease reserved

1 large onion, diced

2 stalks celery, diced fine

3 cloves garlic

3 tablespoons butter

¼ cup flour

1 ½ cup heavy cream

2 cups sharp white cheddar cheese

Salt and pepper to taste

Sour cream, for garnish

Spring onion, for garnish

 

 

Directions:

In a large boiler bring potatoes, water, salt and chicken bouillon to a boil.  Reduce heat and continue to boil potatoes until tender, approximately 15 minutes. Drain and reserve 3 cups of the starchy water. In a Dutch oven, fry bacon over medium heat until crisp. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. In the bacon grease, sauté the celery and onion until onion is translucent. Add the garlic, and continue cooking for 1 to 2 minutes.  Add butter and allow to melt.  Add flour to butter, onion and celery mixture. Cook stirring constantly for 2 – 3 minutes.  Slowly whisk heavy cream into flour mixture.  Whisk until cream and flour are smooth.  Slowly add reserved starchy water to cream mixture.  Add potatoes and bacon to the pot and simmer for 15 – 20 minutes. Add cheese to soup and season with salt and pepper.   Garnish bowls of soup with sour cream and spring onion. 

 

1

Fried Green Tomatoes

Fried green tomatoes is definitely a southern thing. We love them and our Mom has been making these for us forever. They are good for a side dish, an appetizer or in a sandwich. We love to make a BLT and substitute red tomatoes for fried green tomatoes. We also like to add avocada. To make it even better slap some dill mayo (recipe follows) on it and you got one good sandwich. YUM YUM! My mouth is watering. I hope you enjoy!

Fried Green Tomatoes

Ingredients:

Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

Kosher salt

Directions:

In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk together, making an egg wash. Slice the tomatoes into ½ -inch slices and lay on paper towels to dry and sprinkle with kosher salt. Sprinkle tomatoes with ½ teaspoon of Cajun seasoning. Add parmesan cheese to panko crumbs. Dip the tomato slices into the flour, then egg wash and then panko parmesan cheese mixture on both sides. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve hot and with dill mayo.

Dill Mayonnaise

Ingredients:

¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice

Directions:

Combine all ingredients.

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