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La Chicks in La Blanket

This is The Sister’s take on pigs in a blanket. We like to serve these on game day or any day for that matter. Our guests love when we serve these puffs of goodness.

La Chicks in La Blanket

Ingredients:

1 ½ pounds chicken sausage, with provolone and Italian herbs
2 sheets puff pastry
1 egg
1 tablespoon water
Flour for work surface

Directions:
Preheat oven to 450 degrees. Slice sausage in 1 inch pieces. On a floured surface, working with one sheet of puff pastry at a time, roll into a 14×11 inch rectangle. Using a pizza roller cut lengthwise into seven 1½ -inch wide strips. Cut each strip crosswise into 6 rectangles, each about 3½ inches long. In a small bowl, beat together egg and 1 tablespoon water; set aside. Place a piece of sausage on the pastry. Roll to enclose, brushing with egg wash. Transfer the wrapped sausage to a lightly greased baking sheet. Refrigerate and let chill for 15 minutes. Transfer baking sheets to oven and bake until puffed and golden, about 15-20 minutes.

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Wild and Dirty Rice

We are getting wild and dirty with this one, folks. We made a traditional dirty rice and added wild rice and it is so very good.

Wild and Dirty Rice

Ingredients:

1 large eggplant, diced
4 cups water
2 tablespoons bouillon granules
1 pound bulk breakfast sausage
1 lb chicken liver
¾ stick butter
1 large onion, chopped
1 bell pepper, chopped
4 stalks celery with leaves, chopped
3-5 cloves garlic, chopped
1 tablespoon Worcestershire sauce
3 bay leaves
Cajun seasoning, to taste
1 cup green onion tops, chopped
½ cup parsley, chopped
1 cup uncooked long grain rice
1 6 ounce box wild rice

Directions:
Add eggplant and granules to about 1 cup of boiling water, reduce heat to medium and cook for 15 minutes or until tender, set aside. In another boiler add chicken liver, 2 cups water, chopped onion, bell pepper and celery (about a tablespoon of each) and bring to a bowl. Reduce heat and simmer until mixture has reduced to about half. Strain and reserve broth and liver. If you do not want to make your own stock, use 1 can of chicken broth. Grind the cooked liver and set aside. Brown the sausage in a lightly greased heavy cast iron pot. Pour off the excess grease. Remove the meat and melt the butter and add the chopped onion, bell pepper, celery and garlic and sauté until tender. Add the sausage, ground liver, Worcestershire sauce, and cup/can of broth to the vegetables. Add Cajun seasoning and bay leaves and simmer for 1 ½ to 2 hours. Remove bay leaves and add the eggplant, chopped green onion tops and parsley, and simmer for a few minutes longer. Cook 1 cup long grain rice. Make box of wild rice according to package directions. Mix cooked white rice and wild rice into heated dressing mix just before serving. Add the rice a bit at a time until you achieve the balance that you like of rice to dressing mix.

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Chipped Beef on Toast

We were poor but we were proud. When Mama fixed this meal we would have sworn it was the best of the best meat and gravy. Not knowing that she was serving this because she couldn’t afford anything else. Mama just gave that special touch to the gravy and light bread. We still get excited to this day when mama makes this for us.

Ingredients:

¼ cup butter
¼ cup flour
Garlic powder to taste
2 dashes hot Sauce, or to taste
½ teaspoon Cajun Seasoning, or to taste
2 cups half and half or milk
2 small jars dried beef, chopped
Plenty of buttered toast

Directions:
Melt butter over medium heat, add flour and stir until smooth. Season the flour mixture with garlic powder, hot sauce and Cajun seasoning. Slowly add milk and stir until flour and milk mixture is smooth. Add chopped dried beef to mixture. Increase heat, stirring frequently, until mixture is bubbly. Reduce heat and sauce will thicken. Serve over buttered toast or French bread. Top with a fried egg (optional but recommended).

Note: Dried beef is salty, can be rinsed lightly to reduce salt.

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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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The Sisters Potato Soup

hope you enjoy this soup as much as our family and friends did.

Ingredients:

5 pounds russet potatoes, peeled and diced

Water for boiling, reserve 3 cups of the starchy water

Salt to taste

3 tablespoons chicken bouillon granules

1 pound bacon, fried crisp, ¼ cup bacon grease reserved

1 large onion, diced

2 stalks celery, diced fine

3 cloves garlic

3 tablespoons butter

¼ cup flour

1 ½ cup heavy cream

2 cups sharp white cheddar cheese

Salt and pepper to taste

Sour cream, for garnish

Spring onion, for garnish

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Directions:

In a large boiler bring potatoes, water, salt and chicken bouillon to a boil. Reduce heat and continue to boil potatoes until tender, approximately 15 minutes. Drain and reserve 3 cups of the starchy water. In a Dutch oven, fry bacon over medium heat until crisp. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. In the bacon grease, sauté the celery and onion until onion is translucent. Add the garlic, and continue cooking for 1 to 2 minutes. Add butter and allow to melt. Add flour to butter, onion and celery mixture. Cook stirring constantly for 2 – 3 minutes. Slowly whisk heavy cream into flour mixture. Whisk until cream and flour are smooth. Slowly add reserved starchy water to cream mixture. Add potatoes and bacon to the pot and simmer for 15 – 20 minutes. Add cheese to soup and season with salt and pepper. Garnish bowls of soup with sour cream and spring onion.

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Beignet

Jambalaya, crawfish pie, filet gumbo.
Cos tonight I gon’ t’ see ma cher amio.
Pick gitar, fill fruit jar, and b’ gayo.
Sunamagun, gon’ ha’ big fun on de bayo.

Don’t be afraid to get your day started with some fried dough. If you want something a little different, yummy and easy you have got all that in this recipe. Our family loves when they wake up to these and a big cup of Community Coffee.
Enjoy!
Beignets

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.

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Cajun Eggs

Cajun Eggs
Ingredients:
10 boiled eggs
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
2 dashes of Louisiana Hot Sauce
6 tablespoons butter
4 tablespoons flour
1 cup milk
Slap ya Mama (Cajun Seasoning) to taste
Bread crumbs and butter

Directions:
In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper and onion in until soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!

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Slap ya Mama Cajun Nachos

These are not ya mama’s nachos, these are Slap Ya Mama Cajun nachos. Can I just say these Nachos were Get In My Belly Good! We enjoyed every bite! This appetizer would be a great starter for your football party.

Ingredients

Cajun Chips

24 Wonton wrappers

1 egg white, frothed

3 tablespoons olive oil

1 teaspoon Slap Ya Mama Cajun seasoning

Nachos

1 lb jalapeno cheese smoked sausage (removed from casing)

1 16-ounce container mild Gordo’s white cheese dip

½ cup slices cherry tomatoes

¼ cup sliced green onions

1 small can sliced black olives

1 small can green chilies

Directions

Preheat oven to 400 degrees

Cut each wonton in half and brush lightly with olive oil. Cover a cookie sheet with a single layer of wontons. Brush with egg white and sprinkle lightly with Cajun seasoning. Place in oven and bake for 5 minutes until golden brown.

Meanwhile remove sausage from casing, just cut the casing down one side and peel it away. Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes and drain fat.

On a platter layer the Cajun chips, sausage and cheese. Top with tomato, onion, olives and green chilies.

Enjoy!

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Dark Chocolate Cherry Cake

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

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