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Chicken and Mushroom Fricassee

A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.

Chicken and Mushroom Fricassee

Ingredients:

3 tablespoons oil
8 chicken thighs
Salt and pepper to taste
1 (12 ounce) packages andouille sausage, sliced
1 onion, chopped
2 cloves minced garlic
4 stalks celery with leaves, chopped
¾ cup vegetable oil
¾ cup all-purpose flour
3cups water
3 cups chicken broth
2 tablespoons Cajun seasoning
1 teaspoons cayenne pepper
Salt and pepper to taste
3 green onions, chopped
8 ounces mushrooms

Directions:
Heat oil in a large cast iron skillet. Season chicken with salt and pepper to taste. Sauté chicken and sausage for 5 to 7 minutes, or until chicken is golden brown on both sides. Remove meat from skillet; add onions, garlic, and celery and sauté until soft. Remove vegetables from skillet. To Make Roux: In the same skillet (with drippings from meat) stir together oil and flour over low heat; cook until color is caramel. Remove roux from pot. Put water and chicken broth in the large pot. Add the chicken, sausage, vegetable mixture, Cajun seasoning, cayenne pepper, salt, and ground black pepper. Bring all to a boil and cook for 20 minutes. Add ½ – ¾ of the roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Thirty minutes before fricassee is ready add mushrooms. Serve hot over rice, if desired.

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Caramel Apple Muffins

This recipe is just in time for fall y’all! I would have to say that fall is one of our favorite times of the year. Fall marks the transition from summer to winter. We say goodbye to swimsuits (thank GOD) and hello to layers, which we love!

It is something about the cool breeze that starts to flow in, leaves changing their colors, the falling of leaves, fall festivals, pumpkins, college football, apple cider and of course caramel apples that make you feel all cozy inside.  

This is a pleasant treat to make to stimulate your taste buds! With each bite you will find a delicious surprise of baked apples and cinnamon. Get in my belly GOOD!

Ingredients

Cinnamon topping

1 cup heavy whipping cream (plus 3 tablespoons for caramel topping)

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

2 cups peeled and diced Granny Smith apples

1 14 ounce package caramels

1 cup chopped walnuts

Wax paper

Craft sticks

Cinnamon Topping

Stir together 1/3-cup firmly packed light brown sugar, 1½ tablespoon all purpose flour, and ¼ teaspoon ground cinnamon in a small bowl. Cut in 1½ tablespoons butter with a pastry blender or fork until mixture resembles course meal.

Directions

Preheat oven to 375 degrees. Prepare cinnamon topping as directed. Beat whipping cream and next three ingredients at low speed with an electric mixture 30 seconds or until blended. In a separate bowl stir together flour and next three ingredients. Add to whipping cream mixture, beating at low speed just until blended. (Do not over mix.) Stir in diced apples. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with cinnamon topping. Bake at 375 degrees for 18 to 20 minutes or until golden brown. Immediately remove from pans to wire racks; cool completely. (About 30 minutes).

Microwave caramels and cream in a microwave safe bowl at high 1 to 2 minutes or until smooth, stirring at 30-second intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins.

Quickly dip bottom three-fourths of muffin into caramel mixture; roll bottom half of caramel coated portion of muffin in chopped walnuts and place muffins caramel side up on lightly greased wax paper. (If caramel starts to harden you may microwave for a few seconds to soften). Insert craft stick into caramel covered portions of muffins. Enjoy!!!

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“T” Bob’s Breakfast Potatoes

We loved to wake to the smell and sounds of Daddy’s sizzling potatoes in lard, no kidding! We realize that this is not the healthiest way to start your day but sometimes you just got to say what the heck, bring on the lard.

Ingredients:

4 medium red potatoes, sliced
Salt
2 tablespoons butter
2 tablespoons bacon fat
1 large onion cut in half and then sliced
Seasoned salt and pepper, to taste
Cajun Seasoning, to taste

Directions:
In a medium boiler add potatoes, salt and enough water to cove potatos to a boil. Cook for 10-12 minutes or until fork tender. Meanwhile, in a large black skillet heat the butter and bacon fat over medium heat. Add onions and sauté for 7-10 minutes. Drain potatoes and add to the cooked onions. Season the potatoes with season salt, pepper and Cajun seasoning. Using the back of spatula, press potatoes down in the pan and cook until potatoes are golden on bottom. Flip the potatoes and allow other side to brown.

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Dark Chocolate Cherry Cake

https://thesweetandsavorysisters.wordpress.com/2012/09/02/dark-chocolate-cherry-cake/

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“Let’s Get It On”

I think Marvin Gaye says it best, “Let’s get it ON”! The sister’s are as excited as a mosquito at a nudist colony for our Mighty Tigers to play this Saturday! As you very well know we love us some LSU Tigers! LSU hasn’t lost a season-opener since 2002 and will be playing North Texas. The Tigers will be looking to extend the nation’s longest non-conference regular season winning streak and I don’t think it will be that hard against North Texas!

We will be busting out some stockpots cooking up some fine groceries for our Tigers this weekend! As tradition goes we will be making our gumbo for our mighty tigers! What a great way to celebrate this Labor day weekend, college football and gumbo, it just doesn’t get much better than that!

The sister’s wish every one of you grocery lovers a safe and happy labor day and hope you enjoy you weekend! With this be said let’s get this show on the road and “Laissez les bons temps rouler” (let the good times roll)!

A ROUX, used as a thickening agent, is achieved by cooking flour and a fat (butter, vegetable oil, or even olive oil) together over high heat. The rich nuttiness of the roux intensifies with cooking, which also affects its color. A roux is used in various recipes; different colors are desired for different dishes. Some use a peanut butter colored roux, while others strive for an almost black roux. We like a black roux, the darker the better. Our MaMa Hazel makes the best roux and Gumbo!

The Sisters Gumbo

Ingredients

1 (3 pound) whole chicken

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 large onion, chopped

1 large green bell pepper, chopped

3 celery stalks, chopped

1 pound andouille or smoked sausage, sliced 1/4 inch thick

4 cloves garlic, minced

1 tablespoon Cajun seasoning (such as Slap Ya Mama), or to taste

2 tablespoon chopped parsley leaves

½ cup chopped green onions

2 whole bay leaves

1 (28 ounce) can diced tomatoes

salt and black pepper to taste

Louisiana Hot Sauce

White Rice

Directions

Fill a large pot partially with salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.

While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.

As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.

Return the meat to the gumbo and stir in the green onions, parsley, bring back to a simmer, and cook, stirring occasionally until the flavors have blended, 30 to 40 minutes.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

White Rice:

2 cups long-grain white rice

4 cups water or chicken stock

1 1/2 teaspoons salt

In a 2-quart saucepan, combine the rice, water, salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork.

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French Toast Casseroles

French Toast Casserole

Ingredients:
1 loaf, French bread, cubed
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
TOPPING:
1 stick butter
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon
1 cup of maple syrup
3 tablespoons butter

Directions:
Place bread cubes in a greased 13 x 9 baking dish. In a large bowl, whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Pour egg mixture over the cubed French bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. For the topping, combine 1 stick of butter, sugar, brown sugar, nuts and cinnamon. Sprinkle over the top. Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. In a small pot warm syrup and butter.

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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.

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Tools ‹ The Sweet and Savory Sisters — WordPress

Tools ‹ The Sweet and Savory Sisters — WordPress.

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The Sisters Homemade Red Skinned Potato Chips

The Commodores aint got nothing on this recipe! These chips are Easy Like Sunday Morning! When you are laid up in your house coat and don’t want to go to the curb store, don’t be dumb, just make you some!

 

 

Ingredients

3 medium-sized red potatoes

Vegetable oil for frying

Salt to taste

Cajun Seasoning to taste

Directions

Slice potatoes very thin with skin on. Soak potatoes for a bit before frying and then pat them dry. This helps to remove some of the starch that makes them soggy. Heat oil in a heavy bottom skillet to 375 degrees. Drop potato slices in oil, do not over crowd (fry in batches) using a pair of tongs separate chips and make sure they do not stick together. Fry until golden brown and transfer to paper towels to dry. Sprinkle immediately with salt and Cajun seasoning.

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