Search

Sass!

The Sweet and Savory Sisters!

Open Search

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.
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.

20121213-072320.jpg

0

Crock Pot Cajun Corned Beef and Cabbage

Go on and try it Cajun style! My family does not particularly like corned beef and really frowned upon me making it. But let me tell you they loved it! They ate every bite. Hope you will try it! Enjoy!

Get you some:

1 medium onion. cut into wedges

10 small red skinned potatoes

3 cups Beef Broth

3 garlic cloves, minced

1 bay leaf

2 tablespoons Slap Ya Mama Cajun Seasoning

2 teaspoons Louisiana Hot Sauce

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Directions

Place the onions, potatoes in a 5-qt. slow cooker. Combine beef broth, garlic, bay leaf, Cajun seasoning, hot sauce, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

0

Chicken New Orleans (Crock Pot )

  • 2 (1 ounce) packages bearnaise sauce mix
  • 1/2 cup dry white wine
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon garlic powder
  • 3 shallots, minced
  • 1 green bell pepper, chopped
  • 1 lb red potatoes, cut in 1/2 inch cubes
  • 1 can of artichokes, halves
  • 8 ounces of fresh mushrooms
  • 2 lb chicken breast tenders

Directions:

Turn crock pot on high while preparing ingredients.

In crock pot, mix together both packages of bearnaise sauce mix, wine, tarragon and garlic powder until well blended.

Add shallots, green pepper, potatoes, artichokes, mushrooms and chicken. Stir gently.

Cover, reduce heat setting to low and cook 6 hours

0

suzettedupuywagner's avatarSass!

Good Morning and Merry Christmas to all! It’s that time of year again. December has come and with it all the joys of Christmas. But what is the real meaning of Christmas? Is it the gifts under the tree, the lights in the windows, the cards in the mail, turkey dinners with family and friends, snow in the yard, stockings hanging in the living room, and shouts of “Merry Christmas” to those who pass us in the streets? Is this really Christmas? I know for myself that Christmas time can be a little stressful and busy. We are all out shopping for that perfect gift for our loved ones. Just the smile on their faces when they open up that gift is just priceless. But I have chosen not to stress myself out this Christmas; instead I would like my family to focus on the real meaning of Christmas.

For…

View original post 200 more words

0

The Queens Potatoes

;

The Queens Potatoes

4 medium tomatoes

2 pounds of potatoes, peeled and chopped

8 tablespoons of butter

2 cloves of garlic, minced

½ cup of diced onion

1 egg, tempered (with potatoes after mashed)

½ cup of mayonnaise

Salt and Pepper

¼ cup of grated parmesan cheese

;

Directions

Cut tomatoes in half and scoop out seeds and pulp, invert to drain

Place potatoes in boiling salted water and boil until tender, approximately 14 – 16 minutes

Melt 8 tablespoons of butter in a skillet and sauté onions and garlic until onions are translucent

When potatoes are ready, drain and shake in a pan over medium heat until dry

Mash potatoes and add butter and 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 and sprinkle with parmesan cheese

Place in lined broiling pan and bake in a preheat 425 degree oven for about 10 minutes

1

A Smart Cookie

Tips for turning a ball of dough into fun cookie shapes.

Chill cookie dough to make it easier to roll, cut and transfer to baking sheets.

Roll with care. Gently flatten the cookie dough in a disk with your palms.

Dip cookie cutters in flour and use a thin-floured spatula to transfer cutouts to a cookie sheet.

Pop cookie sheet in the fridge for a few minutes so cutouts won’t lose their shape during baking

0

Microwave Tips

Tip of the Day-

To make bread crumbs, cut 6 slices of bread into 1/2 inch cubes. Microwave in a 3 quart casserole dish for 6 – 7 minutes, or until dry, stirring after 3 minutes. Crush in blender.

Does your recipe call for softened butter or cream cheese and you don’t have time to wait?

Butter- microwave for 1 minute on 20% power

Cream cheese- 2 – 21/2 minutes on 30% power

2

French Vanilla and Brown Sugar Cake

This cake recipe is so easy, moist and delicious.
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 pkg. 3.4 ounce French Vanilla Instant Pudding
4 eggs
2/3 cup sour cream
2/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup walnuts, chopped
1 ½ tablespoon of granulated sugar
¼ teaspoon ground cinnamon
2 teaspoon powdered sugar

Directions:
Preheat oven to 350ºF. Beat the first 6 ingredients with mixer until well blended. Add brown sugar and nuts; mix well. Sprinkle sprayed pan with sugar and cinnamon. Pour batter into 3-L fluted tube pan or 10-inch tube pan. Bake cake for 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle cake with powdered sugar.

0

Banana Foster Pancakes

We love Banana fosters and we love pancakes. Put those together and you have a love affair. The first time we had these our friend Griff made them for us at the beach. This was such a treat.

Ingredients:
2 cups baking mix
2 eggs
1 cup milk
2 tablespoons powdered sugar
2 teaspoons of baking powder
1 tablespoon of vanilla

Directions:
Mix all ingredients until blended. Pour about a ¼ cup onto hot greased pan. Cook until edges are golden and pancake mix is bubbling. Turn and cook until golden brown.

Banana Fosters

Ingredients:
1 stick butter
¾ cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
6 bananas cut in half lengthwise, then halved
¼ cup dark rum
Ice Cream or whipped cream (optional but reccomended)
Directions:
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, and 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, and then tip the pan slightly to ignite the rum (if using a gas stove).

When the flame goes down, lift the bananas out of the pan and place four pieces over each pancake. Generously spoon the warm sauce over the top of the pancakes and top with ice cream or whipped cream if you dare.

0

Blog at WordPress.com.

Up ↑