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Recipe of the Week

Bayou Babes Cajun Pizza

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Bayou Babes Cajun Pizza

This pizza consists of all the incredible flavors of Cajun country. We thought about the different flavors that we love from Cajun country and decide to create “The Bayou Babes Cajun Pizza”. From the sweetness of the caramelized onions to the savory flavors of the crawfish and andouille sausage simply makes this pizza “Sweet and Savory”.

Go on and get these things together-
3 tablespoons butter, divided
2 tablespoons extra virgin olive oil
2 large onions, cut in half and sliced thin
Salt and pepper to taste
¾ pound Andouille sausage, removed from casing and chopped
8 ounces baby bella mushrooms, sliced
1 ½ cups Arugula
1 large eggplant, peeled and cubed
1-2 chicken bouillon cubes
1 tablespoon butter
3 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
12 ounces Crawfish tails, cooked, drained and chopped
Cajun seasoning, to taste
2 French bread loaves, cut in half and cut diagonally
2 cups Gruyere cheese, grated
2 cup fresh mozzarella, grated

Let’s get it on-
This is probably not a great week night meal. Making this pizza is pretty time consuming but it is well worth it. First thing you need to do is get those onions on. This takes a little while. Get you a large heavy bottom skillet out and melt you 2 tablespoons of butter and olive oil over medium high heat. Next thing you are going to do is caramelize you some onions. The caramelized onions add a very rich sweetness to the pizza and make it extra tasty. To caramelize your onions you are going to want to add the onions, salt and pepper to your pot. The salt will help speed the process up and draw the moisture out of the onions. Now stir them up real good making sure to coat all of the onions with the butter and olive oil. Cook on medium high heat for about 10 minutes, stirring frequently and watching carefully. If the onions start to stick or burn add you about a tablespoon of oil to your pan and you can reduce your heat a little. Your 10 minutes are up but you still going to need to cook them some more but you are going to reduce your heat to medium to medium low and continue cooking for an additional 20-30 minutes or until onions have caramelized. Remove onions from pot and add your yummy sausage and mushrooms to the pot and sauté for about 10 minutes, or until mushrooms are tender. Next, stir in arugula and turn your heat off. The arugula adds a lot of peppery flavor. I love the stuff; some people are not huge fans and that is A- okay. You can omit or use spinach. Whatever floats your boat. Now we are not making a traditional pizza sauce for this one folks. We are making an eggplant cream sauce and you better get back Jackson because this is the shima longa shing shong sh**. To make your sauce, boil your eggplant in 3 cups water and the bouillon cubes for about 10 minutes or until tender, drain and return to the pot. Add remaining tablespoon of butter and garlic and cook over medium heat until fragrant, about 5-8 minutes. Add your flour and stir until flour is incorporated with eggplant. Slowly stir in heavy cream. OMG, this is going to be some sho-nuff good stuff. Season your crawfish tails with the Cajun seasoning. If you are not a huge fan of mud bugs then you can use shrimp. Place the French bread on a large baking sheet and top with eggplant sauce and gruyere cheese. Add onions and the mushroom and sausage mixture to pizza crust (bread). Top with crawfish and mozzarella cheese. Toss pizza in a preheated 350 degree oven for about 15-20 minutes or until bread is crisp and cheese has melted. Dig in Brother Ben and enjoy some fine eating.

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Mandarin Orange and Pineapple Trifle

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Amy-
Mama use to make this cake for us when we were growing up and it was one of mine and Suzette’s favorites. Sister and I were talking about desserts one day and trying to come up with some different ideas for some of our family favorites. I thought about this recipe and asked Sis what she thought about turning it into a trifle. She loved the idea and we both knew it would be a hit. We made this for our mother’s day celebration and we knew it was a keeper when the trifle bowl was empty and guests were asking for the recipe. This is great anytime of the year but it is a nice, fresh and cool treat on those hot summer days. This dessert is great for cookouts and backyard parties. We know some of you are trying to watch your girlish figure, so we have included directions on how to cut back on some of the fat and calories while not missing out on all of this goodness.

Mandarin Orange and Pineapple Trifle

What you will need-

1 box yellow cake mix
2 eggs
1/3 cup vegetable oil
1 15 oz can mandarin oranges, drained
8 oz cream cheese, room temperature
14 oz can sweetened condense milk
2 cups heavy cream
3/4 cup powdered sugar
1 20 oz can crushed pineapple, drained and juice reserved
3 oz box vanilla pudding mix

What to do-
First thing you need to do is turn that dial on your oven to 350 degrees. Second thing you are going to do is make the cake part of your trifle. Get you a Bundt pan out, spray it and set it to the side. Get you a large mixing bowl out and your handy dandy hand mixer. Pour your cake mix in. Next, drain pineapple and reserve liquid, set pineapple to the side. Add the reserved juice from pineapple plus enough water to make 1 1/3 cup of liquid to the cake mix. Then, add your eggs and oil. Beat for about 2 minutes or until combined. Fold mandarin oranges into cake batter. Pour in your Bundt cake pan and pop in oven for about 35-45 minutes or until cake is done. While your cake is in the oven, make your other layers. Suz and I love us some layers of flavors and goodness. Get you 2 medium size bowls out. In one add your block of cream cheese and sweetened condense milk and combine using your hand mixer. Those 2 ingredients are so good together, so go on and get you a little taste. I could drink this stuff. After that, make your whipped cream by pouring your heavy cream into a bowl and mix on medium high until it gets thick. Add your powdered sugar and pudding mix slowly and mix until smooth. Stir in the crushed pineapple and set to the side until you are ready to put it all together. When your cake has cooled for about 10 minutes, remove from pan and let it cool completely. Then, cut into thick slices and then cube into bite size pieces. In a trifle bowl layer the cake, cream cheese mixture and whipped cream mixture in that order. Continue until all ingredients have been used. End with the whipped cream mixture. Store in the fridge until you are ready to serve. Ways to lighten this dessert up- Instead of using the oil and eggs use 12 ounces of diet sprite. Use low fat cream cheese and fat free sweetened condense milk. Instead of using heavy whipping cream, use a large tub of low fat whipped topping and sugar free pudding mix.

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Cucumber Sandwiches

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These dainty little sandwiches are always a hit. They are so simple and very tasty. We use these a lot for showers and ladies luncheons. They just scream southern.

Cucumber Sandwiches

Gather-
1 loaf bread
2-3 cucumbers
4 ounces cream cheese, softened
½ cup mayonnaise
2-3 tablespoons (or to taste) Mrs. Dash garlic and herb seasoning blend, plus additional for sprinkling

What you need-
This is how we make the sandwiches and catch up on all the latest gossip. Get your girlfriends together, gather around the table and start you an assembly line. Have someone cut the bread rounds out using a small round cookie cutter. Have someone else get the cucumbers ready by scoring the unpeeled cucumber using a fork. Then slice the cucumbers thin. That makes the cucumbers so pretty. Drain cucumber slices on paper towels; you don’t want a soggy cucumber sandwich. You combine the cream cheese, mayonnaise and Mrs. Dash in a small bowl. Spread cream cheese mixture on each bread round and let your girlfriend add the sliced cucumbers. Pass it down to be seasoned and garnished with Mrs. Dash. Put these pretty little sandwiches on a silver tray and garnish with fresh flowers or parsley. Make sure to make plenty of these sandwiches because the girls think of these sandwiches as being healthy and will eat a bunch of them.

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Sha Bam Shrimp

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While on vacation we had dinner at one of our favorite restaurants. We ordered a particular appetizer and it was to die for. So with that being said the sisters had to come home and formulate a recipe similar to what we had experienced. We are here to tell you it is GET IN MY BELLY GOOD!

Sha Bam Shrimp

What you need-
1 pound shrimp, peeled and deveined
Salt and pepper
1 cup vegetable oil
½ cup of corn starch
¼ cup of mayonnaise
1/8 cup Thai Sweet Chili Sauce
1 tablespoons Sriracha chili sauce
Shredded lettuce
1 spring onion with tops, diced

Do it-
In a large frying pan heat oil to medium high heat. Dredge shrimp in corn starch and fry shrimp until lightly brown. Mix remaining ingredients and toss shrimp in mayonnaise mixture. Serve on a bed of lettuce and top with spring onions.

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Succotash with Bacon and Sour Dough Bread Crumbs

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This is a nice change from your ordinary succotash. The bacon adds a lot of flavor and goodness to the vegetables. We love the croutons on top for that extra crunch.

Succotash with Bacon

Get-
½ pound bacon
1 tablespoon olive oil
1 small Vidalia onion
1 clove garlic chopped
2 cups diced roma tomatoes, drained
1 pound fresh or frozen Butter peas (cooked according to directions and drained)
1 11 oz can mexicorn
1 11 oz white shoe peg corn
¼ cup basil
2 tablespoons butter
Salt and pepper to taste
½ teaspoon sugar (optional)

Let’s do it-
Get your large black skillet out and fry that bacon over medium heat until crisp. Drain bacon on paper towels and crumble. Pour off all of the drippings but about 1½ tablespoons. Add oil to bacon fat and cook onions over medium heat, stirring, until softened. Add your garlic and tomatoes; cook until tomatoes are heated and garlic is fragrant. It should be smelling pretty darn good right about now. Add bacon, peas, corn and basil. Stir around making sure that all of the vegetables are coated in that goodness. Cook until veggies are warm. Taste mixture and season with salt, pepper and sugar. Toss with sour dough croutons and serve immediately.

Croutons:
What you need-
2 cups of sour dough bread, cut in cubes
2 tablespoons olive oil
Garlic salt to taste

How to-
Brush bread with oil and season with garlic salt. Lightly oil a frying pan and heat over medium high heat until hot but not smoking. Grill bread until golden brown and toasted on both sides.

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Amy: I love me some crudités, cause that means there is a variety of goodness on a platter. Sister and I worship us some variety on a platter! In case you didn’t know it, cause we didn’t until we looked it up, a crudités is a traditional French appetizer consisting of raw vegetables served with an oil base dip, but you can use whatever dip you want. So now that you got a vocabulary lesson go ahead and explore all the endless possibilities with creating a masterpiece.

The Sister’s Crudités

The presentation- It is all about the presentation, repeat, “It’s all about presentation”! Normally people frown upon seeing a raw vegetable tray sitting among so many other varieties of goodness, but if you do it right and give it some personality they will be skipping over to your stunning success. There can be so much done with a crudités. The choices are limitless. It is very important to have your vegetables on a nice-looking tray. We used an old windowpane to present ours on for a wedding and it looked fabulous. We like to add our sauces and dips in hallowed out vegetables, such as a purple cabbage. Remove the outer leaves and scoop out the core. You can use the outer leaves from the cabbage to decorate your platter. Bell peppers are also great to use for your dips. Add flowers or fresh herbs as garnish. We like to add a selection of cheese and crumble semi-soft cheese over the vegetables.

Our favorite items to put on our crudités are- marinated artichoke hearts, marinated asparagus, broccoli, green beans, snow peas, sugar snap peas, grape tomatoes, zucchini, red peppers, celery and olives.
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The Sister’s Homemade Georgia Peach Ice Cream

ice creamSuzette: It’s time for a cool change when you are going through “the change”. I know, because I am experiencing it for myself and it is a bitch. It is hot as Hades during those hot summers in the South Georgia. When I am having one of those dreadful hot flashes, it is a necessity to get my hands on two items, ice cream and a fan. The fan can be on a stick (like they give you in the South at funerals) or an electric one. Take a minute out of your weekend and make you some homemade Georgia Peach ice cream. Amy and I promise you will feel like that “cool cat” you used to be when you were riding around town with your t-tops out of your car, hair feathered back and a comb sticking out of your back pocket! That is so super cool!

The Sister’s Homemade Georgia Peach Ice Cream

This is what you are going to need-

1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
¾ cups whole milk
½ cup half and half
6-8 peaches peeled, sliced
¾ cup sugar
3 tablespoons lemon juice
¼ teaspoon salt
1 teaspoon vanilla

Let’s get to churning baby-
Get you a large bowl out and combine the first 4 ingredients. Give it a good ole whisk. Next, get your blender or food processor out; blend those yummy South Georgia peaches, sugar, lemon juice, salt and vanilla. Blend until just smooth, but do not over blend. Now you are going to want to add that yummy peach mixture to the milk mixture. Pour the milk and peach mixture into a one quart ice cream maker and churn baby churn (follow the manufactures directions). Don’t be dumb, go on and get you some.

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Better Butter Biscuits with Strawberry Jam

Amy- I saw a similar recipe to this and just knew I had to do our own recipe. Suz and I served these wonderful biscuits at a party and everyone just loved them. They are pretty darn easy and inexpensive to make. I love the flavors of the strawberries and lime; they work so well together. They are great right out of the oven or served with a dollop of ice-cream or homemade whipped cream,yum-yum.

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What you need for the strawberry jam-
16 oz fresh strawberries, hulled and quartered
¼ cup sugar
1 lime, zested
1 lime, juiced

For the better buttered biscuits-
2 ½ cups Bisquick
¾ cup sugar
1 teaspoon lime zest
1 stick cold butter, cut into slivers
¾ cup buttermilk
3 tablespoons butter, melted
Sugar for sprinkling

Make the strawberry goodness-
Yum-my, I love some strawberry goodness. Alright, this is what you need to do, get you a medium heavy bottom sauce pan out, add your strawberries and sugar and give it a good ole stir. Turn your heat to medium high and stir occasionally for about 12-15 minutes, watching very closely. Don’t you be burning those strawberries. Remove from the heat, add your lime zest and lime juice, stir it up real good and let those babies cool.

For the better butter biscuits-
I get so darn tickled at the name, “better butter biscuits”. Some friends and I went through a drive through one morning before high school to get some breakfast. My friend, Guy Harris, asked me what he should order. I told him to get us 1 dozen of the “better butter biscuits”. He ordered them that way and the lady was like, “huh, I don’t know what you are talking about”. He just kept saying, “better butter biscuits; we want the better butter biscuits”. It was so funny and we have laughed about that for years. So to make these better butter biscuits, get you a large bowl out and add your Bisquick, sugar and lime zest. Using your clean fingers work the butter slivers into the Bisquick and sugar mixture. Add your buttermilk and mix until just combined. Flour you a surface, plop dough out and knead dough for a couple of minutes. I divide the dough into 2- 3 pieces because it makes it easier to work with. You can do it the way you want to. Roll dough about ½ inch thick. Use a 2 ½ inch biscuit cutter to cut out the biscuit rounds. Brush each biscuit with some better butter and sprinkle lightly with sugar. Use the back of a small spoon or your thumb and make a divot in each biscuit and then spoon strawberry mixture into each divot. Place on a greased cookie sheet and bake for 12-15 minutes or until golden brown and no longer doughy.

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Vegetable Frittata

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This is a great recipe for breakfast or a weeknight dinner. It is very easy to make and easy clean-up. The recipe is so versatile. You can use your favorite veggies, add meat or omit veggies and just use meat.

What you need–

8 oz sliced mushrooms
1/2 small red onion, diced
1 tablespoon butter
1 pound spinach leaves
Garlic salt, to taste
8 eggs
2 spring onion, diced
1/2 cup cheese, grated (your fav)
Salt & pepper, to taste

What to do-

Get a large oven safe, non stick pan heated over medium heat. Spray pan generously with cooking spray. Add your butter, mushrooms and onions and sauté until tender, about 8-10 minutes.

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Add your spinach and cook until spinach has wilted. Season with a little garlic salt. A little garlic salt goes a long way.

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In a medium size bowl combine eggs, spring onion and cheese. Season to taste with salt and pepper.

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Spread vegetables evenly and add your eggs. Let cook for about a minute or two. Using a spatula lift spinach mixture and let egg mixture flow. When the egg mixture is close to being set, pop in oven under the broiler and let continue cooking until eggs have set, just a few minutes.

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Slice and serve.

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