Picking a Baking Sheet
Baking pros advise buying heavy, durable rimmed aluminum baking sheets. These are also known as half sheet pans. Try to find heavy-duty, restaurant quality aluminum pans. Cheap baking sheets start to warp at 300 degrees.
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This journey is actually a gift from God. We had wanted to take this trip for a long time. But so many times it was not feasible or something prevented us from not being able to go. Amy and I were talking about this venture and how we wished we could go and visit our grandmother and all our kin folk, how it would be such a blessing in our lives to get to spend time with all of them. Well, what do you know; Amy received a phone call the next day from her boss about a training seminar in Mobile, Al. Amy jumped at the chance to go, seeing how Mobile is just a hop, skip and a jump from Louisiana. So at that moment we began planning our venture.
This journey is going to be a way to pass on our Cajun heritage. We are extremely proud of our heritage and all that is involved in being Cajun. The plain, simple frugal life of our people, their devotion to principle, their unbounded faith in the goodness of God, their love for each other during all their misfortunes and perilous wanderings, appeal to the heart. Our people are bound so tight that nothing will separate the union of family. Experiencing the Cajun culture is like no other. They are thrifty, hard-working, fun-loving, devout religious folk. They work and play with equal enthusiasm. The bayou life is full of dancing, food, and just a “Joy of Living”. We are so eager to experiment with different herbs, spices and ingredients to help create some of the most flavorful dishes in the World!
“Work like hell to make your money, then spend it all having a good time!”
— from Les Blank’s film “Spend It All”, Flower Films
We cannot wait to give y’all a taste of this magnificent living and what it is really like to be Cajun!
Litlle Sissy’s Chocolate Beignet’s
Ingredients:
2 ½ tablespoons corn syrup
½ cup heavy whipping cream
8 ounces chopped milk chocolate chips
2 sheets puff pastry dough, thawed but still cool
1 egg
¾ cup powdered sugar
Directions:
Mix corn syrup and cream in a double boiler, bring to a boil. Put the chocolate chips in a bowl and pour hot cream on top. Stir chocolate until smooth. Chill in the refrigerator, stirring often, until firm, about 25 minutes. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a lined baking sheet. In a bowl, lightly whisk egg and 1 tablespoon of water. Brush over the pastry squares. Spoon about 1 teaspoon of chocolate mixture into the center of each square. Fold 1 corner of each square over, making a triangle. Press edges to seal. Freeze for 1 hour. Preheat oven to 400 degrees and bake beignets until golden brown, about 15 minutes. Turn pan once during baking. Let cool for 5 – 7 minutes. Sift powdered sugar on top of beignets. Serve immediately.
Good Morning Grocery Lovers! Food is something we all need and have to have to survive. Some of us eat to live and some of us live to eat. Guess which one we are? The sister’s are true believers in all types of food in moderation. We do indulge in some things.
I can’t remember the last time the sisters have been this excited! The Sister’s are hitting the road in a quest to find the most interesting people to talk to about their food heritage. We will leave from Albany, GA and work our way through Florida, Alabama, Mississippi and last but not least Louisiana. We will be in 5 different states in 5 days. We are going to do all of this on a small budget and a big cooler of some good groceries. We will video this entire journey. It is so going to be some kind of GOOD.
So get ready for a bunch of excitement and enjoyment!
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.
Two of our favorite things- squash casserole and cornbread dressing. This dish is some kind of good. When we first came up with this recipe we weren’t too sure about adding the cheese, but we did and it was so fine. It goes great with just about any meat. This dish can be made ahead of time and pulled out of the fridge and popped in the oven.
Cajun Squash Dressing
Ingredients:
½ cup butter
2 tablespoons bacon grease
¾ cup onion, diced
¾ cup celery with leaves, diced
½ small green bell pepper, chopped
1 tablespoon garlic, minced
5 cups yellow squash, sliced
Salt and pepper to taste
¼ cup spring onion, chopped
2 eggs, tempered
4 cups cooked cornbread, crumbled
2 buttermilk (frozen) biscuits, baked and crumbled
1 can cream of chicken soup 10 oz
Slap ya Mama (Cajun seasoning), to taste
1 cup cheddar cheese (optional)
Directions:
In a large skillet melt butter and bacon grease over medium heat. Add onions, celery, bell pepper and garlic and sauté for 5- 7 minutes. 
Add squash, salt and pepper and cook cover until squash is tender, approximately 20 – 25 minutes. 
Add spring onion and tempered eggs once squash is tender.
Combine cornbread, biscuits, cream of chicken soup, Cajun seasoning with squash mixture. 
Pour cornbread and squash mixture into a 13 x 9 x 2 greased casserole dish and bake in a preheated 400 degree oven for 40 – 50 minutes or until golden brown.
Remove from oven and add cheese and return to oven for 10 minutes or until cheese is melted.
Good morning grocery lovers! We are looking for some more cooking tips for our blog and cookbook and we know you have some good ones. Please share them with us. What cooking tip did your mother pass down to you? What tip have you learned from your friends over the years? What tip have you figured out while cooking in your kitchen? We can’t wait to hear from you and test your ideas in our kitchen. Hope you all have a great weekend!
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!
Sass! 