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Sha Bam Shrimp

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

Ingredients:
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

Directions:
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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Shrimp Rangoons

Try these at your Super Bowl Party. They are definitely a crowd pleaser.

Shrimp Rangoons

Ingredients:
1 tablespoon olive oil
2 spring onion, diced
2 cloves garlic, minced
4 dashes Louisiana hot sauce, or to taste
8 ounces cream cheese
½ pound medium shrimp, deveined, peeled and chopped
1 12 ounce package won ton wraps
Garlic, Salt and pepper, to taste
Oil for frying

Directions:
In a medium sauce pan sauté the green onions and the garlic until the garlic fragrant, about 3 minutes. Add shrimp to pan and sauté until pink, about 2 minutes. Combine Louisiana Hot Sauce, shrimp, cream cheese, onions and garlic. Take1 won ton wrap and put 1 teaspoon of cream cheese mixture in the middle of the wrap, fold in half, brush edges with water or eggs to seal. Bring corners together and overlap and seal. In a large skillet heat the oil to 350 degrees. Turn once and cook for about 1 minute. Drain on paper towels.

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Chantilly Potatoes

These potatoes are great with steak, pork or chicken. This is a new favorite of the sisters. We hope you enjoy.
Chantilly Potatoes

Ingredients:
4 medium baking potatoes
1 medium onion, sliced
½ cup heavy cream
4 tablespoons butter, melted
½ tablespoon garlic powder
½ tablespoon onion powder
Salt and Pepper to taste
3 tablespoons fresh parsley, chopped
1 cup of shredded sharp cheddar cheese

Directions:
Peel and slice potatoes as for French fries. Put a big piece of foil on a large baking sheet. Place potatoes and onions in the center of the large piece of foil. Pour cream and butter over potatoes. Season the potato and onion mixture with garlic, salt, and pepper. Top with parsley and cheese. Seal foil, making a packet and bake for 50 – 60 minutes. Serve in basket in foil packet.

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Louisiana or BUST!

Well, only 14 days until The Sister’s hit the highway, a highway to a new Betty Crocker eye-opener. We are on a mission so you might want to stay off the roads and say a few prayers. We are truly about to bust our guts with anticipation to go on this expedition! Just to load up the car with all our crazy gadgets and first-class groceries is going to be a site to see.  All the untamed escapades that we have planned may just go down in history. Once we hit that “Super Slab” let me just tell you that this here voyage is going to be a rip roaring marvelous time.

We are so dedicated to bring back with us a little more knowledge, understanding, experience and awareness of all the unique people we encounter and their various cooking styles. We will go door to door in our quest to find that extraordinary technique that makes us go AHH!

So, with this being said, just stay tuned each and every day for all our photos and observations we find from the road. We promise you that it will be so worth it. Lord, I may not need to put all this “build up” in case it’s a dud! But I seriously doubt it!

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This is how it’s DONE!

 

Nothing gets better than this my friends.

My friend Aaron Houck is a super fine cook! And he and his family know they can cook up a “sho nuff” piece of meat! I had the privilege of tasting this savory pig when he and my best friend Kim got married and let me tell you what, it was some kind of “Get in my Belly Good.  The smell of it cooking all day can make your mouth water in anticipation of savoring the tasty pork. He places the pig between a baby mattress and smokes it all day. Just wanted to share these photos with our grocery lovers!

 
Thank you Kim for sharing these photos with me.
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“Sho Nuff” 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 the Super Bowl.

 

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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Thanks

Last year my mom was going to visit Paula and we asked our mom to talk to Paula and see if we could be on her show. When my mom came home she said that Paula would love for us to be on her show and someone from the show would be in touch with us. Several months later we received a call from her production company asking us to be guests on “Best Dishes”. We were so excited to get this call. They gave us some assignments and we got busy gathering photos of when we were children, writing old stories of growing up with The Deens and formulating some recipes. We went to Savannah and filmed our first show and had such an awesome time. Before we left they asked us if we would be interested in filming another show. We were so thrilled that they wanted us to come back and we gladly accepted their invitation. This show helped us in so many ways. We have always wanted to write our own cookbook but really didn’t know where to start. We started talking and planning the minute we left Savannah. Being on the show with Paula and the boys inspired us to start writing our own cookbook. It gave us that little push that we so desperately needed. We have always loved to cook and share our food with our family and friends. So why shouldn’t we share our cooking with other people? So we started meeting every Wednesday night to formulate recipes. I can’t explain to you how this little weekly meeting has helped us in so many ways. We have had the best time together cooking, eating, laughing and reminiscing. All of our recipes have not been a success but we have learned from those failures.

We then decided to start a blog and a Facebook page so that we could share our recipes, stories and pictures with our friends. We were so scared at first. I’ll never forget the first time we posted our first story. We sat there and just looked at the publish button. We were like little girls again. We were so scared to push the button. We finally mustered up the courage and pushed the publish button. Each day we would go to the page and check and see if we had new followers or if someone had commented on something we had shared. We would call each other and get so excited that we had a new follower. We then started our Facebook page. We have met the nicest people through our blog and Facebook page. There are several people/pages that we have met on Facebook that have helped us so much and we would like to thank them. These people/pages are always sharing our stories and recipes, recommending our page to their friends and helping us with our trip we are planning. So thank you to Florida Slap ya Mama, Slap ya Mama, Louisiana Hot Sauce and Jett2whitt. We have enjoyed getting to know you on Facebook and hope to meet you in person one day.

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Super Bowl Appetizers

The Sweet and Savory Sisters
Please share your favorite Super Bowl Appetizers with The Sisters. We are going to put all of the recipes together and post a story on our blog.

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The Sister’s Bouquet Garni

I know some of you are asking what is this? Well I am going to tell you it is the Mack Daddy of seasonings you need when cooking soups, stews or making a homemade broth. It’s like a little Gift for your groceries! The bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with string and cast adrift in your pot to flavor a soup, stew, or broth.

They are tied together so they can be removed easily at the end of the cooking.

There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may also include basil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or stem), leek, onion and parsley root are sometimes included in the bouquet. You may use what ever you want. Here is our recipe.

Ingredients

2 sprigs Fresh Thyme

2 Dried Bay Leaves

Leafy Greens from two Celery Stalks

6 sprigs Fresh Parsley

Directions

Arrange the herbs in a neat stack on top of each other and tie the ingredients into a tight bundle with string. Place into broths, sauces, stews and soups. Remove the bouquet garni from cooking liquid once it is done cooking and discard it.

 

 

 

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