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Don’t throw out that Turkey!

White Chili

3 – 4 cups leftover turkey meat

1 onion, chopped               

2 tablespoons olive oil

1 tablespoon cumin

1 ½ teaspoon chili powder   

½  teaspoon garlic powder

1 16 ounce envelope spicy ranch seasoning mix

1 4 ounce can green chilies

1 can rotel tomatoes

1 cup diced fresh tomatoes

2 cans great northern beans

1 can white kidney beans

32 ounces chicken or turkey broth

4 ounces cream cheese

Directions:

 Cut turkey into bite sized pieces and sprinkle with cumin, chili powder and garlic powder. Heat oil over medium-high heat in a Dutch oven; add onions and sauté until onions are translucent.  Add turkey meat ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth.  Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.   

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama  

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portions.  Use bread for dipping and sopping

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The Sweet and Savory Sisters with Paula

The Sweet and Savory Sisters had an unbelievably good time filming our third show with Mrs. Paula. Paula is our one of our mothers best friends. We grew up with Paula and the boys. They have been like our family for 45 years. It has been such an honor to watch them come from rags to riches. We will never forget when we saw her on The Shopping Network for the first time. It was such a great feeling. She has come a long way. We are so proud of Paula and the boys. It is truly a fairy tale story.
The Trip
We drove over to Savannah on Thursday afternoon. We had to work before we left. We had to cater a party before we got on the road. We were dog tired when we finally made it to Savannah. Friday morning we had to be up at 5:00 and be showered and ready to have our hair and makeup done at 7. Paula has the best crew that works for her and they make everything so much fun. Courtney does a fabulous job on both of our makeup and Jamie, her hair stylist, made our hair look wonderful. Dempy, Paula’s stylist, made sure that we had the most flattering outfits on.

After hair and makeup we had to be onset for interviews. We had a blast doing that. We got to share some of our old memories with The Deen family. We also got to talk about our cookbook we are writing, the restaurants, our Cajun family in Louisiana and our blog. We laughed a lot. Shortly after we completed the interviews we started filming. The Butter Queen did not know we were there and she was shocked to see us in her kitchen cooking. It was so much fun surprising her.
Each time we film a show we have more fun than the last time. This show was a hoot to film. We cooked some amazingly great dishes and got to rummage through all of Paula’s beautiful clothes and jewelry. We also got to pack up a lot of her clothes and bring them home with us. BONUS! We filmed all day and had a great time doing it. We loved working with her producers, kitchen crew and the film crew. Paula makes everything so easy and fun to do. She is an amazing women. That women works so hard and is such an inspiration to us. She works her fingers to the bone and NEVER complains. We laughed, cried and ate some amazingly good groceries. It was get in my belly good. Its hard to explain the way we felt. We were so hyper from all of the excitement, sugar and caffeine. We had the time of our lives. We are so grateful to be able to experience this. To put the icing on the cake our beautiful mother showed up onset and shared the tasty meal that we had prepared. After we completed the show we got to meet Taylor Hicks from American Idol. That was so cool. The show will air next Christmas and we can’t wait to see it. Our second show will air sometime in the spring. We will let all of you know when we find out.
Thanks to all of our blog followers and Facebook friends. We appreciate you following us and telling your friends about us. We have to go now and start cooking some Sweet and Savory dishes.

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Being Thankful!

Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion into clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow. Just wanted to share how grateful we are for all the chaos life brings sometimes. Our life has been non stop for the past couple of months with writing the cookbook, keeping up with our blog, taking care of our families, catering and working full-time. But I am here to tell you we are making it. Each day God give us a little more strength to endure all that we have ahead. We are thankful for all of these things, because it is making us into extremely strong women that we were raised to be.  Hope everyone has a beautiful day! What are you Thankful for today? Remember: Develop an attitude of gratitude, and give thanks for everything that happens to you, knowing that every step forward is a step toward achieving something bigger and better than your current situation.
— Brian Tracy

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Banana Fosters Pancakes

Bananas Foster Pancakes

Andy loves this! 

Pancakes

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


 

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. 

 

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Sweet and Savory Day!

What a beautiful nippy morning we are having in South Georgia. We are so excited to spend the morning with all our lovely friends and family. We would like to say a special thank you to our friends Colleen and Griff for hosting a delightful brunch so that we may all be together to watch our show with Paula! I also would like to thank my beautiful friend Kim for coming all the way from Tampa to share this exciting day with us! Y’all know we will have a marvelous spread of groceries to graze on. We will be sharing photos and recipes that have been graciously prepared! Hope all you grocery lovers tune in and watch this morning! Paula’s Best Dishes (Food Network) @ 10:30 AM!

We will be preparing our Plantation Grits on the show and would like to share our recipe! Click the link below for the recipe! Have a great weekend!

http://www.foodnetwork.com/recipes/plantation-grits-recipe/index.html

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Green Bean Casserole (Crock Pot)

Green Bean Casserole (crock pot)

Ingredients:

2 (14 1/2 ounce) can French Style Green Beans

1 (14 1/2 ounce) can cut green beans

2 (10 3/4 ounce) cans cream of mushroom soup

3 (4 ounce) cans of mushrooms

1 small onion, cut in half and sliced

½ cup of half and half

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

1 can (6oz) French fried onions, divided

¾ cup of chopped pecans

 

Directions: Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours.  Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant.  Sprinkle over casserole just before serving

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Cooking with Paula Deen – Southern Special

http://www.foodnetwork.com/paulas-best-dishes/southern-special/index.html

 We hope all of our friends and family will tune in and see all we are cooking up with Paula! The Sweet and Savory Sister’s are delighted and honored that our first cooking show will air this weekend November 12th, @ 10:30 on the Food Network with Paula Deen. Paula is an old family friend that we have shared many savory meals with.  We have known The Deen family our entire life. Our parents met the Deen’s when my mom was pregnant with Suzette and Paula was pregnant with Jamie.  We have had a lot of great times together.  As children we spent almost every weekend together and we took our summer vacations together. We hope you will tune in and watch the show!

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Scooping Ice Cream

Having a hard time scooping ice cream out? This tip makes it much easier. Microwave the hard pint or quart on high for 10- 15 seconds. this will soften the ice cream without melting. Our mom taught us this tip.

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Sinful Sticky Bun Pumpkin Muffins

Sinful Sticky Bun Pumpkin Muffins

 

Ingredients

2 cups pecan halves and pieces

1/2 cup butter, melted

1/2 cup firmly packed light brown sugar

2 tablespoons light corn syrup

3 1/2 cups all-purpose flour

3 cups granulated sugar

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 (15-oz.) can pumpkin

1 cup canola oil

4 large eggs

 Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jellyroll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

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