What you will need-
½ pound bacon, diced
16 ounces fresh Brussel sprouts
1 clove garlic, chopped
1 tablespoon butter, melted
2 Tablespoons whole grain Dijon mustard
2 Tablespoon honey
Salt and pepper to taste
Do it like this-
In a large skillet cook your bacon over medium heat, drain and reserve 1 tablespoon bacon drippings. Trim the ends off the Brussel sprouts. Cut in half, lengthwise. Place the sprouts in a steamer basket. Place in a saucepan over ¾ cups of water; bring to a boil. Cover and cook for 4-6 minutes, drain. Heat skillet over medium heat and add bacon drippings and garlic. Cook garlic over medium heat until fragrant. Add sprouts, cover and cook for 4-5 minutes. In a small bowl, combine the butter, honey and mustard. Drizzle over sprouts and continue to cook for 3-4 minutes. Toss with bacon and season with salt and pepper.
The Sweet and Savory Sisters were introduced to brining meats several years ago. Like many people we have had our share of dried out turkey. If you have had your share, then you need to try brining. This takes 8-16 hours without cooking time so you need to plan ahead. We were skeptical about using so much salt. We spoke to two of our friends that are chefs and they assured us that it would not be too salty and we would be very pleased with the results. We have been brining ever since. It is unbelievable how moist and delicious it makes the turkey. It is well worth the time that you put into it.
Brine for Turkey
Get you–
2 gallons water or vegetable stock
2 cups kosher salt
2 cups sugar
1 tablespoon black peppercorns
1 ½ teaspoons allspice berries
2 bay leaves
14-16 lb. turkey
1 gallon ice
Brine baby brine-
Get your stock pot out and add your stock, salt, sugar, peppercorns, allspice berries and bay leaves in a large stockpot. Heat over medium high heat, stirring to dissolve sugar and salt. Allow the broth to cool, add ice. Don’t you dare put that turkey in the hot brine. Once the brine has cooled pour it in a 5 gallon bucket or a stainless steel pot. Place the turkey in the brine breast side down; making sure that the turkey is completely submerged. Cover and refrigerate for 8–16 hours. Go on and make up your compound butter so all of those herbs can get to know one another. Time is up so go on and remove bird and rinse inside and out, discard the brine. Dry your turkey off using some paper towels.
This is what you need for your compound butter-
1 cup unsalted butter, room temperature
1/3 cup finely chopped green onion tops
2 tablespoons chopped fresh thyme
2 tablespoons fresh rosemary
2 tablespoons chopped fresh basil
1 ½ teaspoons salt
1¼ teaspoons coarsely ground black pepper
Let’s do this thing-
Whisk all ingredients in medium bowl. Cover and chill. Bring to room temperature before using.
Turkey time-
Using a long, thin flexible rubber spatula or your hand, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone. The skin is pretty tough and won’t tear if you do it carefully. Do this on both sides of the breastbone but leave the skin attached along the center of breastbone itself. Stuff the compound butter under the skin on both sides. Massage the turkey with the butter on the skin of the turkey, legs and wings. Place the bird in a roasting pan, breast side up. Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Reduce heat to 350 degrees. A 14 to 16 pound bird should require a total of 2 to 2½ hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
This is a fabulous recipe for the holidays. Everything can be done ahead of time and can be popped in the oven right before your meal is ready. This potato dish is fit for a queen.
The Queens Potatoes
This is what you need-
4 medium tomatoes
2 pounds potatoes, peeled and chopped
8 tablespoons butter
2 cloves garlic, minced
½ cup diced onion
1 egg, tempered (mixed with potatoes after mashed)
½ cup mayonnaise
Salt and Pepper
¼ cup grated parmesan cheese (or your favorite cheese)
Get it done-
Cut tomatoes in half and scoop out seeds and pulp, invert to drain on a lined plate. Place potatoes in salted water and bring to a boil. Cook until tender, approximately 14 – 16 minutes.
Melt 8 tablespoons of butter in a skillet and sauté onions until they are translucent. Add garlic and continue cooking until garlic is fragrant.
When potatoes are ready, drain and return to pan, shake in pan over medium heat until potatoes are dry. Mash potatoes and then add butter, onion mixture, tempered egg, mayonnaise and salt and pepper. Blot the inside of the tomatoes with a paper towel and salt and pepper inside of tomatoes. Pipe potatoes into tomatoes, place in lined broiling pan and bake in a preheated 425 degree oven for about 10 minutes. Add parmesan cheese and return to oven and bake for an additional 5-7 minutes.
This recipe is V I C T O R Y. This is what our Mama would say when something was real good and she would do a cheer. We just have to say that we think Thanksgiving should be every week. We can’t understand why cornbread dressing is limited to Thanksgiving. This is got to be one of our all time favorite foods. Being the heathenetts that we were we would eat it before Mama could get it in the oven. We would stand around the pot like vultures waiting to get a taste.
Cornbread Dressing
with Sausage
What you are going to need-
Cornbread, crumbled (recipe follows)
1 lb bulk breakfast sausage
2 sticks butter
3 chicken bouillons
4-5 stalks celery, chopped
1 large onion, chopped
8 green onions, white and green chopped
2 cloves garlic, chopped very fine
3 tablespoons parsley, chopped
3-4cups chicken stock
Salt and pepper to taste
4 eggs, beaten
This is what you need to do-
Make up your cornbread. While that’s in the oven brown your sausage. Remove sausage from the pan leaving some of the drippings. There is a lot of flavor left in that skillet and we sure don’t want to waste it. Add your butter to the skillet and let it melt. Next, add your chicken bouillon, celery and onion and cook until translucent, approximately 5 to 10 minutes. Next add green onions, garlic and parsley. Stir around for a few minutes. Pour the vegetable mixture and browned sausage over the crumbled cornbread. Add your stock, stir it up real good and then give it a little ole taste. If it needs some salt and pepper, add it. Lightly beat eggs and add a little of the cornbread mixture. Then add it back to the cornbread mixture and stir it up real good. Pour mixture into a greased 13x9x2 casserole dish and bake until dressing is cooked through, about 45 – 60 minutes.
Cornbread
What you will need-
2 cup self-rising cornmeal
1 cup self rising flour
1½ cups buttermilk
4 eggs
¼ cup vegetable oil
1 stick butter
How to make-
Get your oven heated 350 degrees F. Combine all your dry ingredients in a bowl and wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix well. Pour batter into a greased 13x9x2 baking dish and bake for approximately 25 minutes or until golden brown. Remove from oven and let cool.
We always have a house full of friends and family for the long holiday weekend. I always make this casserole up ahead of time so I can just pop it in the oven and enjoy our guests.
Stuff you need-
1 loaf, French bread, cubed or sliced
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
What to do with the stuff-
Go on and grease you up a 13 x 9 baking dish. Next, line your dish with the French bread. Get you a big ole bowl out and whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Pour that yummy egg mixture over the French bread. Now wasn’t that easy? Cover and pop it in the fridge and let it soak up all that goodness for about 8 hours. Now the 8 hours are up and you are ready to feed that demanding family of yours. Before you pop this in the oven your gonna want to take it out the fridge and let it sit for about 45 minutes to 1 hour. While you are taking the chill off of the casserole you can make the topping. The sisters love them some toppings. Get you 1 stick of butter and add sugar, brown sugar, nuts and cinnamon. Use a fork and work these ingredients together, let them get to know one another. Sprinkle the topping over the bread. Go on and preheat your oven to 350 degrees. You gonna want to bake the casserole for 45 minutes to an hour or until a knife inserted near the center comes out clean. Take it out of the oven and smell it. Don’t that smell good? This is going to kill you but you need to let it sit for about 5 minutes or so. You don’t want to burn your mouth up. While that’s cooling make that extra goodness. Now when we listed the ingredients for the extra goodness, we said it was optional. It is optional bet we do highly recommend it. So just go on and do it- In a small pot warm syrup and butter. That’s it! Let your guest pour this over the top of the casserole.
This is for all you crock pot lovers out there. This is easy, easy,easy and gives you that extra space you know you are going to need for your ham and other dishes.
Crock on with your bad selves.
Green Bean Casserole (crock pot)
Get you-
2 (14 1/2 ounce) can French Style Green Beans, drained
1 (14 1/2 ounce) can cut green beans, drained
2 (10 3/4 ounce) cans cream of mushroom soup
3 (4 ounce) cans of mushrooms, drained
1 small onion, cut in half and sliced
½ cup of half and half
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
1 can (6oz) French fried onions, divided
¾ cup of chopped pecans
Let’s get to crockin-
Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours. Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant. Sprinkle over casserole just before serving.
The holiday season is right around the corner and we are taking orders. Let us help you with all of your holiday cooking.
The Sweet and Savory Sisters and Wagner’s BBQ
Holiday Menu
thesweetandsavorysisters.com
Amy Dupuy Martin 229-854-1160
Suzette Dupuy Wagner 229-347-1202 or 229-436-7177
Appetizers
BLT Dip- $9.25 lb.
Chicken Salad- $10.00 lb.
Cheese Ball- $10.00
Pimento Cheese- $9.99 lb
Delectable Sides
4 cups $13.00 8 cups $21.00
12 cups $31.00
Green Beans with New Potatoes
Mashed Potatoes
Squash and Onions
Roasted Root Vegetables
Succotash
Honey Glazed Carrots
4 cups $15.00 8 cups $23.00
12 cups $33.00
Corn Bread Dressing w/ Gravy or without Gravy
Squash Casserole
Twice Baked Potato Casserole
Green Bean Casserole
Corn Casserole
Rice Casserole
Dirty Rice
Savory Cream Corn
Sweet Potato Casserole
Mac and Cheese
Plantation Grits
Pineapple Casserole
Creamed Spinach with Parsnips
Broccoli Casserole
Broccoli Salad
Congealed Salad
Cranberry Chutney
Breakfast
Breakfast Casserole- Small-13.25 Large- $25.00
Quiche- $14.00 (prices vary depending on type)
Baked Grits $13.00/$23.00/$34.00
Mouth-Watering Desserts
Pies $18.00
Pumpkin Pie
Sweet Potato Pie
Apple Crisp
Pecan Pie
Cakes
$25.00 Cake ½ Cakes $13.00
Plain Jane Pound Cake
$30.00/Cake ½ Cake $15.00
Chocolate Pound Cake
Orange Pound Cake
Pumpkin Cheese Cake
Pumpkin Trifle
Croissant Bread Pudding
Breads
$15.00
Banana Nut Bread
Pumpkin Bread
Zucchini Bread
Love this recipe because it is so yummy and so easy!
Sticky Chicken
This is what you are going to need-
1 whole chicken, quartered
Salt and pepper to taste
¾ cup ketchup
¾ cup brown sugar
½ cup soy sauce, reduced sodium
½ cup honey
3 teaspoons horseradish
3 cloves garlic, pressed
This is what you need to do-
Preheat oven to 350 degrees. Wash and pat dry chicken pieces. Season the chicken with salt and pepper or a little Cajun seasoning. Combine remaining ingredients in a small boiler and cook over medium heat, stirring often, until sugar dissolves. Place chicken skin side down in a baking dish and pour sauce over chicken. Bake for 30 minutes. Remove chicken from oven and turn chicken over. Spoon the sauce over the chicken. Return to oven and continue cooking for an additional 30 minutes or until chicken is cooked throughout.
What you need
1 lb of ground beef
1 lb ground pork
1 bell pepper (diced)
1 sweet onion (diced)
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
2 cans of Rotel tomatoes
1 can of crushed tomatoes
1 can of pinto beans
1 can of black beans
1 can of dark red kidney beans
1 can of sweet whole kernel corn
2 teaspoons Cajun Seasoning
Dash or 2 Hot Sauce
2 cups shredded cheese
Chopped green onions (for garnish)
What to do
First go ahead a turn you crock pot on to medium heat so it can get hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 8-10…
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Sass! 