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Stuffed Eggplant

Every spring and summer we visit this great restaurant in Grayton Beach.  They have a wonderful stuffed eggplant.  We order it every time we visit. We decided to make one of our own and it is fabulous.  This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.   

Stuffed Eggplant

Ingredients:

2  large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped

1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped

1 cup fresh mushrooms, rough chopped

1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten

½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)

Directions:

Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.

Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.

 

Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture.  Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.

Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.

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Cajun Steak and Mushrooms

Cajun Steak and Mushrooms

I made these steaks for Andy and he loved them. This recipe makes the best gravy. Make sure you have plenty of rice and French bread. We believe, “that it is all in the gravy”.   

Ingredients:

2 New York Steaks, room temperature

2 teaspoons Slap ya Mama, Cajun Seasoning

2 tablespoons olive oil

2 tablespoons flour

1 cup onions, sliced

¾ cup bell pepper, sliced

3 tablespoons garlic, minced

8 ounces mushrooms, sliced

2 tablespoons Creole mustard

Salt and pepper to taste

10 ½ ounces beef consommé

 

Directions:

Season steaks on both sides with Cajun seasoning. 

Heat the oil in a large black skillet over medium high heat.  Sear each steak on each side for 3 – 4 minutes. 

Remove steaks and add the flour to the skillet.  Reduce heat to medium.  Cook for 4 – 5 minutes, stirring constantly, making a dark roux. 

 Add onions, bell pepper, garlic and mushrooms to the roux.  Season vegetables with salt and pepper. 

Raise the heat to medium high heat and add the consommé. 

Bring the mixture to a boil, add steaks and continue to stir the sauce until it thickens about 5 minutes (turn steaks during this process).  Add Creole mustard and simmer for a few minutes.

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Welcome 2012 with Cajun Black Eyed Pea Dressing

Well grocery lovers the year is coming to an end and quite frankly I am thankful. I welcome 2012 with open arms. I truly feel that this new year will bring terrific change for the sisters and our families! As I sit here writing this morning and reflecting on 2011 there is joy along with sadness. Looking back on the months gone by, as a new year starts and an old one ends, I contemplate what brought us joy. Amy and I have been so blessed this year with new opportunities and becoming closer than two sisters could possibly be. Remembering how we enriched our lives by sharing countless hours formulating recipes, cooking, blogging, working on our cookbook. I would not trade all those tired nights for anything. We have grown in so many ways and it has allowed us to become better stronger women. We are looking forward to fresh, revitalizing interests, a variety of different new recipes, meeting interesting new people, material and personal successes and to make this new year the best one yet.

We hope this new year finds you healthier and happier, peaceful, content and satisfied.
Happy New Year!

We Southerners know that eating black-eyed  peas ensures good luck and prosperity so eat them up!!!!!

What you need:

1 pound of dried or fresh black-eyed peas

1 onion, chopped

1 clove of garlic, minced

1 quart of water

Salt, pepper and Slap Ya Mama Cajun seasoning, to taste

1/2 pound smoked ham, chopped

1/4 cup chopped parsley

1/2 cup chopped green onion tops

2 cups of raw rice, cooked

Dash or two of Louisiana Hot Sauce

What to do:

Combine peas, onion, garlic, water, salt, pepper. Cajun seasoning and ham in a heavy pot; bring to a boil, lower heat and cook until peas are tender and creamy (45 minutes for fresh peas and 2 hours for dried peas).

Add cooked rice, mixing gently until rice is coated with pea mixture; add parsley and green onion tops and mix.

 

 

 

 

 

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Big Bo’s Vegetable Soup (leftover ham bone) and Pimento Cheese

Growing up we always had baked ham for holiday meals.  Around our house we tried not to waste anything.  Our Mom would take the leftover ham and ham bone and make the best soup.  The ham bone makes a wonderful broth.  She would use the leftover vegetables and put them in the soup.  Mom always made pimento cheese sandwiches (recipe follows) to go with the soup.  It was so yummy.  Feel free to use whatever vegetables you have in the freezer, fridge or pantry.  This recipe is very versatile. 

Big Bo’s Vegetable Soup

 

Ingredients:

1 large ham bone (leftover ham, diced)

1 large onion, chopped

1 28 ounce can diced tomatoes

1 clove garlic

3 dashes Worcestershire

1 14 ounce can beef broth

1 16 ounce bag frozen vegetable soup mix

1 14 ounce can corn

1 14 ounce can cut green beans

¼ cup rice or 1 cup pasta sea shells

Salt and pepper to taste

 

Directions:

In a large soup pot, place the ham bone, onion, diced tomatoes, garlic and enough water to completely cover ham bone.  Bring to a rapid boil, reduce heat and simmer for 2 hours.  Add remaining ingredients and cook until rice is cooked and vegetables are warm. 

The Sweet and Savory Sisters love some pimento cheese.  Growing up our mother made this for us a lot.  She would make a huge pot of vegetable soup and serve pimento cheese sandwiches with it.  Pimento cheese sandwiches are even better grilled. We like to add bacon and tomatoes to ours before we grill it. It’s also fabulous on a hamburger.    

 

Pimiento Cheese


 

Ingredients:

4 cups sharp cheddar cheese, finely grated

3 cups monetary jack cheese, finely grated

¼ cup grated onion

2 4 ounce jars pimiento with juice

1 cup mayonnaise

4 ounces cream cheese

 1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1\2 teaspoon white pepper

 

 

Directions:

Mix all ingredients together in a large bowl.

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Jetts Whirls of Swirls Cookies

This recipe is a friend of ours that we met on Facebook. Jett, is a baker and  enterd this recipe in the Cooking Channel’s cookie swap.  She has been in second place for a while now.  I made these today and they are wonderful. 

Ingredients

How to make it

  • Line cookie sheets with parchment paper.
  • Heat oven to 350 degrees F and make sure the racks are set high in the oven.
  • Cream butter and sugars until creamy
  • Add eggs and mix well
  • Add pudding mix and vanilla(I love vanilla, so I use a lot)
  • Mix all until well combined
  • In a seperate bowl, add flour, baking soda, baking powder and cinnamon. Mix all together.
  • Add the flour mixture to the sugar/egg combination.
  • Have mixer on slow so the flour doesn’t come out all over and make a mess…..can’t tell ya how many times I’ve done that!
  • When all is mixed well, get a big strong spoon to mix up the dough.
  • Batter will be very thick.
  • Add remaining ingredients and mix it up real good
  • Try not to eat the cookie dough or there won’t be anything to bake…..
  • Wet hands and get a large spoon to scoop out the dough to make big cookies.
  • Allow enough space on the pan for the cookies spreading,
  • Watch very carefully so they don’t overbake,
  • About 7 – 10 minutes
6

Wassail

This recipe is one of our dear friends Maurice’s mothers.  We were honored when Maurice gave us a basket of Mrs. Clark’s recipes.  She was a wonderful cook.  We love to serve Wassail during the holidays.  It is so warm, comforting and tasty.  Wassail makes your house smell like Christmas. 

Wassail

Ingredients:  

1 quart strong tea

1 quart apple juice

1 quart of cranberry juice cocktail

2 cups orange juice

¾ cup lemon juice

1 cup sugar

2 cinnamon sticks

12 cloves

 

Directions:

Boil and serve warm.

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Date Balls

Christmas just isn’t Christmas without date balls.  We have been making these delicious treats and sharing these with family and friends for years.  They are so rich, chewy and delicious.  We hope you enjoy these as much as we do.  Merry Christmas!

Ingredients:

2 sticks butter
2 cups sugar
16 ounces chopped dates
1 cup walnuts, chopped
2 cups Rice Krispies cereal

1 ½ teaspoons vanilla
Powdered sugar

 

Directions:

In saucepan, melt butter and sugar over low heat. Add dates and cook 3 minutes and remove from heat. Add nuts and Rice Krispies and stir until combined. When cool enough to handle, form small balls and roll in powdered sugar.

3

Collard Green and Artichoke Dip

We have been making spinach and artichoke dip for years and thought it was time for a little change.  Collards are one of our family favorites. Spinach and artichoke is a little over done and thought some collards would be good in it.   Well the sisters were right, it is fabulous.  This little change gave an ordinary dip a new southern twist.   

 Ingredients:

4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

½ cup mayonnaise

½ cup sour cream

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

 2/3 cup freshly grated Parmesan

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

 

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until tender, about 3 minutes. Stir in cheese until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.Add mixture to a casserole dish. Bake for 20 minutes until golden brown

 

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Easy Butterscotch Haystacks

Every Christmas Amy and I get together and make all types of cookies and candies and have the best time. Haystacks are one of our favorite candies to make. They are so easy and so delicious. Hope you enjoy! Merry Christmas!

Ingredients

2 cups butterscotch chips (12 ounces), melted

2 tablespoons peanut butter, plain or crunchy

6 ounces Chinese or chow mein noodles

6 ounces cocktail peanuts

Directions

Melt the butterscotch chips in a double broiler over simmering water.

In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

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