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Recipe of the Week

Crock Pot Cornbread Dressing

It is getting to be the time of year where we are planning what we are going to be serving for Thanksgiving.  I hope you will be ordering all of your food from The Sweet and Savory Sisters but if you don’t live in this area try this recipe out.  I know with me, I always run out of room in my oven. I have a hard time getting everything hot and ready at the same time.  I was so happy to find out that my dressing recipe will work in the crock pot. I hope you will enjoy this recipe as much as my family and I have.

Crock Pot Cornbread Dressing

Ingredients:

Cornbread, crumbled (recipe follows)

5 buttermilk biscuits baked and crumbled (I 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 of cream of celery

4 cups of chicken stock

1 teaspoon salt

Freshly ground black pepper

4 eggs, beaten

 

Directions:

Combine all ingredients in a large bowl

 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 of buttermilk

4 eggs

1/4 cup of vegetable oil

6 tablespoons of butter

Directions:

Preheat oven to 350 degrees F.

Combine all ingredients and mix well

 Pour batter into a greased shallow baking dish

Bake for approximately 25 minutes

Cornbread can be made ahead of time.

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Blue Cheese Chips

Blue Cheese Chips
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles
Place chips on a pizza stone or baking sheet
Layer tomatoes, onions and blue cheese
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully
Serve immediately

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Breaking Bread with a Tiger Fan!

What a beautiful morning we are having in South Georgia! Love to wake up and have my coffee in this chilly weather. Today is another grand Saturday for us LSU fans! LSU will be playing in Knoxville to challenge the Tennessee Volunteers at 3:30.The game will be televised to a national audience on CBS. Neyland Stadium seats 102,000 and we all know that Tennessee’s fans will be fired up to take on the top-ranked team in the country. LSU enters the game ranked No. 1 in the nation for the third straight week, and has won all six of its games by double-digits! So with that being said we are getting geared up to watch another exciting game. Today I am cooking a Low Country boil. Low Country boil is a perennial favorite here in the Wagner household.  This recipe is Easy Like Sunday Morning!  You can throw everything in one pot and not have to worry about a lot of prep work. This is how I like it on game day Saturday’s, not much prep work so I can spend my time getting pumped up for the game. It is so funny how I cook a grand meal every Saturday for my Tigers and NO ONE ever comes to watch the game with me. I sit in front of the TV with a “carpet picnic” of fine Cajun vittles and cheer on my team. I kinda like it, like that.  Sometimes friends will stop by and eat a bite, but they leave when the game comes on. If you are not a die-hard tiger fan, you probably would rather not watch the game with me. I am a little passionate over my Tigers! Hope everyone has a Beautiful weekend! Geaux Tigers!!!!!

 Ingredients

1 bag of Crab Boil Seasoning
12 baby red potatoes
6 ears of corn, shucked and silk removed
One 12 oz can or bottle of domestic beer
1 medium-size white onion, quartered lemon quartered
2 packages smoked sausage, cut into 1-inch pieces
1 lb medium to large raw shrimp, in the shell

2 tablespoons Slap Ya Mama Seasoning

Serve with Beach Bread

Directions

In a stockpot, pour enough water to cover all the ingredients. Add the bag of  crab boil seasoning. Bring to a boil. Add the potatoes, corn, beer, lemon and onion. Reduce the heat and simmer for 30 minutes. Add the smoked sausage. Cook 20 minutes more. Add the shrimp and cook about 3 minutes or until the shrimp turn pink. Drain the liquid into the sink and pour the boil onto a big serving platter, bowl or sling it onto newspaper like we do. (It make clean-up so easy) Sprinkle with Slap Ya Mama Cajun Seasoning! Serve with the sisters Beach Bread, lots of melted butter for dipping, lemons and cocktail sauce.

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Microwave Pralines

This recipe is easy and yummy. Next time you need a quick dessert or your just craving something sweet, try this recipe. You will love it.

1/2 pint of whipping cream
1 lb. box of light brown sugar
2 cups of pecan halves
2 tablespoons of butter, softened

Mix whipping cream and brown sugar in a 4 quart microwave safe bowl
Microwave on high for 13 minutes
Quickly add pecans and butter, stirring to mix
Drop by teaspoon fulls onto a sheet of foil
ENJOY!

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Bananas Fosters for Breakfast

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What a great way to end a fabulous girls weekend. It’s Anna Bananas birthday today.The girls and I decided to make bananas foster for breakfast and it was delicious!. We hope you will enjoy this recipe as much as we did. This recipe calls for banana liqueur but you can omit this.

• 1 stick of butter
• ¾ cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 6 bananas, cut in half
lengthwise, then halved
• ¼ cup dark rum
• 4 scoops vanilla ice cream
• Pound cake, optional

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, 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, then tip the pan slightly to ignite the rum
When the flame goes down, lift the bananas out of the pan and place four pieces over each scoop of ice cream
Generously spoon warm sauce over the top of the ice cream and immediately

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Good Morning Grocery Lovers!

It’s a fine day to be a grocery lover, cause you know how us sisters love our groceries! Amy is at the beach with her girlfriends and they all will be cooking up some savory dishes. You know if Amy packs a deep fryer it’s going to be a good weekend! As for me it is Game day and LSU plays the Florida Gators. So, with that being said I think I will serve deep fried gator tail over a bed of rice and Gator Gumbo! Not really, but it sounds good!

Today I am making it a trouble-free Saturday cooking day. Caleb and Allison, my beautiful children, have both gone away for the weekend and Rick will be playing golf. So, I am going to cook just for me and watching the game and do just what I want to do! Since I am just cooking for me I am making some dirty rice, I have a little boudain and I will put together a little salad. Got to have some Slap Ya Mama cheese biscuits to. Today I am using a box mix of dirty rice and that is OK! I use Zatarain’s. I put a little twist on it so it will have that savory flavor!

 

Dirty Rice

Don’t worry; it’s only a name. Dirty rice isn’t actually dirty—it’s called that because the chicken gizzards and livers it’s traditionally made with give it a brown or “dirty” color. Most common in regions of Southern Louisiana and Mississippi, it’s similar to pilaf in its use of the holy trinity of New Orleans cooking—green bell pepper, celery and onion. Then meat is added, and the whole thing is garnished with green onions and parsley.

 An insider tip: If you’re not into chicken livers and gizzards, try it with ground beef or sausage for a delicious alternative.

 Today I will be using ground pork and ground beef.

What You Need

1 12-oz package Zatarain’s Dirty Rice Mix

1 lb ground pork

1 lb ground beef

2 tablespoons oil

1 ½ tablespoons flour

½ cup minced onion

1 rib celery, minced

¼ cup minced bell pepper

½ tablespoon minced garlic

2 ¼ cups chicken broth

½ cup chopped green onion

½ tablespoon Slap Ya Mama

2 tablespoons chopped fresh parsley

Louisiana Hot Sauce to taste

 

Lightly brown ground pork and ground beef and drain, set aside.

Make a dark roux by mixing oil and flour in heavy bottomed 6 to 8-quart saucepot over low heat. Stir constantly using wooden spoon.

When roux is finished, stir in onion and allow to brown, leaving heat on low. Next, add celery, bell pepper and garlic. Add Rice Mix and stir for 5 minutes to toast rice. Then add your ground beef and pork and stir for an additional 4 minutes

Stir in broth; allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes.

Sprinkle with green onion and parsley just before serving!

Geaux Tigers!

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In the Kitchen

Last fall I fell in love with Star Bucks pumpkin bread.  I never knew that I loved pumpkin so much.  I started experimenting in the kitchen and came up with my own recipe for pumpkin bread.  I made so much pumpkin bread, pumpkin cheese cake, ooey gooey pumpkin cake and muffins that it was ridiculous.  Now that fall is here again I wanted to try some new pumpkin desserts.  Sister and I have been on a pound cake kick for a while now and I thought about a pumpkin pound cake.   unfortunately, I wasn’t impressed with the recipe I came up with.  It wasn’t bad but it wasn’t great either.  I will not be posting that recipe. If you should have a good recipe for a pumpkin pound cake or any other pumpkin dessert please share it with us. 

I also made a vegetable Quiche that was out of this world.  It was fluffy,cheesy and so yummy.  It was very easy 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, squash, etc. I hope you will enjoy it as much as Andy and I did.  I served mine with toast and mayhaw jelly.    

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
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Pesto Tilapia

This recipe is easy, inexpensive and very tasty. You can purchase a jar of pesto next to the pasta in the grocery store.  I serve this with rice and a salad or over angel hair pasta.  The fish is also good in a sandwich.  I hope you enjoy!  

Pesto Topped Tilapia

4 Tilapia fillets

½ Teaspoon of kosher salt

 ½ teaspoon of white pepper

½ cup of pesto (I use jar of pesto)

½ cup of freshly grated parmesan

Fresh Basil

Preheat oven to 350 degrees

Line baking pan with aluminum foil

Season fish with salt and pepper

Spread pesto evenly on both sides of the fish

Bake for 8-10 minutes, or until flaky

Top with parmesan cheese; bake for an additional 2 minutes

Top with fresh basil

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Crock Pot Shrimp and Grits

Traditionally I use heavy cream and no chicken. I wanted to try something in the crock pot and thought the cream of shrimp would be good and it was pretty darn good. We did a recipe last week with cream of shrimp and it was really yummy.  My boss Beth does a fish dish with cream of shrimp and it is great . I had some chicken so I added it to the pot too.  I couldn’t think of another name so….. Shrimp and grits it was. It was very creamy and delicious.

½ stick of butter

½ cup of Green bell pepper

½ cup of Red bell pepper

¾ cup of celery

1 cup of onions

4 cloves of garlic

1 ½ pounds of chicken breast tenders

8 ounces of Andouille Sausage, cut up

2 cans of cream of shrimp soup  

Slap ya Mama (Cajun Seasoning) to taste

Salt and pepper to taste

1 pound of Shrimp

2 heaping tablespoons of savory garlic cream cheese finishing sauce

Directions-

Turn crock pot on high 

Add butter to crock pot

Dice onions, garlic, bell pepper and celery and add to pot.

Add chicken sausage, cream of shrimp, salt and pepper and Slap Ya Mama.         

Turn heat down to low and cook for a couple of hours (until chicken is done)

Increase heat to high and add shrimp and finishing sauce, continue cooking until shrimp are pink (approximately 15 minutes)

Serve over grits

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