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The Queens Potatoes

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The Queens Potatoes  

4 medium tomatoes

2 pounds of potatoes, peeled and chopped

8 tablespoons of butter

2 cloves of garlic, minced

½ cup of diced onion

1 egg, tempered (with potatoes after mashed)

½ cup of mayonnaise

Salt and Pepper

¼ cup of grated parmesan cheese

 

Directions

Cut tomatoes in half and scoop out seeds and pulp, invert to drain

Place potatoes in boiling salted water and boil until tender, approximately 14 – 16 minutes

Melt 8 tablespoons of butter in a skillet and sauté onions and garlic until onions are translucent 

When potatoes are ready, drain and shake in a pan over medium heat until dry

Mash potatoes and add butter and onion mixture, tempered egg, mayonnaise and salt and pepper

Blot the inside of the tomatoes with a paper towel and salt and pepper inside of tomatoes

Pipe potatoes into tomatoes and sprinkle with parmesan cheese

Place in lined broiling pan and bake in a preheat 425 degree oven for about 10 minutes

 

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Crock Pot Cornbread Dressing

It is getting to be the time of year where we are planning what we are going to be serving for Thanksgiving.  I hope you will be ordering all of your food from The Sweet and Savory Sisters but if you don’t live in this area try this recipe out.  I know with me, I always run out of room in my oven. I have a hard time getting everything hot and ready at the same time.  I was so happy to find out that my dressing recipe will work in the crock pot. I hope you will enjoy this recipe as much as my family and I have.

Crock Pot Cornbread Dressing

Ingredients:

Cornbread, crumbled (recipe follows)

5 buttermilk biscuits baked and crumbled (I use frozen biscuits)

8 tablespoons butter, melted

3 chicken bouillons, melted with the butter

2 ½ cups celery, diced

1 large onion, diced

2 cans of cream of celery

4 cups of chicken stock

1 teaspoon salt

Freshly ground black pepper

4 eggs, beaten

 

Directions:

Combine all ingredients in a large bowl

 Pour into a lightly greased crock pot

 Cover and cook on low for 4-6 hours or until set and thoroughly cooked   

 

Cornbread

Ingredients:

2 cup self-rising cornmeal

1 cup self rising flour

1 ½ cups of buttermilk

4 eggs

1/4 cup of vegetable oil

6 tablespoons of butter

Directions:

Preheat oven to 350 degrees F.

Combine all ingredients and mix well

 Pour batter into a greased shallow baking dish

Bake for approximately 25 minutes

Cornbread can be made ahead of time.

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Blue Cheese Chips

Blue Cheese Chips
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles
Place chips on a pizza stone or baking sheet
Layer tomatoes, onions and blue cheese
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully
Serve immediately

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Breaking Bread with a Tiger Fan!

What a beautiful morning we are having in South Georgia! Love to wake up and have my coffee in this chilly weather. Today is another grand Saturday for us LSU fans! LSU will be playing in Knoxville to challenge the Tennessee Volunteers at 3:30.The game will be televised to a national audience on CBS. Neyland Stadium seats 102,000 and we all know that Tennessee’s fans will be fired up to take on the top-ranked team in the country. LSU enters the game ranked No. 1 in the nation for the third straight week, and has won all six of its games by double-digits! So with that being said we are getting geared up to watch another exciting game. Today I am cooking a Low Country boil. Low Country boil is a perennial favorite here in the Wagner household.  This recipe is Easy Like Sunday Morning!  You can throw everything in one pot and not have to worry about a lot of prep work. This is how I like it on game day Saturday’s, not much prep work so I can spend my time getting pumped up for the game. It is so funny how I cook a grand meal every Saturday for my Tigers and NO ONE ever comes to watch the game with me. I sit in front of the TV with a “carpet picnic” of fine Cajun vittles and cheer on my team. I kinda like it, like that.  Sometimes friends will stop by and eat a bite, but they leave when the game comes on. If you are not a die-hard tiger fan, you probably would rather not watch the game with me. I am a little passionate over my Tigers! Hope everyone has a Beautiful weekend! Geaux Tigers!!!!!

 Ingredients

1 bag of Crab Boil Seasoning
12 baby red potatoes
6 ears of corn, shucked and silk removed
One 12 oz can or bottle of domestic beer
1 medium-size white onion, quartered lemon quartered
2 packages smoked sausage, cut into 1-inch pieces
1 lb medium to large raw shrimp, in the shell

2 tablespoons Slap Ya Mama Seasoning

Serve with Beach Bread

Directions

In a stockpot, pour enough water to cover all the ingredients. Add the bag of  crab boil seasoning. Bring to a boil. Add the potatoes, corn, beer, lemon and onion. Reduce the heat and simmer for 30 minutes. Add the smoked sausage. Cook 20 minutes more. Add the shrimp and cook about 3 minutes or until the shrimp turn pink. Drain the liquid into the sink and pour the boil onto a big serving platter, bowl or sling it onto newspaper like we do. (It make clean-up so easy) Sprinkle with Slap Ya Mama Cajun Seasoning! Serve with the sisters Beach Bread, lots of melted butter for dipping, lemons and cocktail sauce.

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Microwave Pralines

This recipe is easy and yummy. Next time you need a quick dessert or your just craving something sweet, try this recipe. You will love it.

1/2 pint of whipping cream
1 lb. box of light brown sugar
2 cups of pecan halves
2 tablespoons of butter, softened

Mix whipping cream and brown sugar in a 4 quart microwave safe bowl
Microwave on high for 13 minutes
Quickly add pecans and butter, stirring to mix
Drop by teaspoon fulls onto a sheet of foil
ENJOY!

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Casseroles

When preparing casseroles, make additional batches to freeze. Then, when there isn’t time to plan a meal or unexpected guests appear, simply take the casserole from the freezer and pop it in the oven. Dinner is served!

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Home

Looking forward to a weekend at home. For the past several weekends I have been out of town. I have enjoyed getting out of town and being with my friends but there is nothing like being at home. I find so much joy in being at home in my kitchen. Some people feel like cooking is a chore. I on the other hand find cooking to be relaxing and a stress reducer. I have always found so much joy in cooking and sharing my food with others. I was talking to a friend at work and she told me that someone was asking who had made the cookies for the fundraiser we had a couple of weeks ago. She said that a friend of hers was talking about how good they were and that he really enjoyed them. This makes me feel so good when other people enjoy my food and recipes.

Andy and I are going to smoke salmon tomorrow. I have not decided what I am going to have with it. Any ideas? We will post pics and the recipes.

I hope you have a great weekend enjoying whatever it is you like to do!

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Tip of the Day

When cooking cabbage, place a small tin cup or a can full of vinegar on the stove near the cabbage. It will absorb the odor from it.

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Bananas Fosters for Breakfast

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What a great way to end a fabulous girls weekend. It’s Anna Bananas birthday today.The girls and I decided to make bananas foster for breakfast and it was delicious!. We hope you will enjoy this recipe as much as we did. This recipe calls for banana liqueur but you can omit this.

• 1 stick of butter
• ¾ cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 6 bananas, cut in half
lengthwise, then halved
• ¼ cup dark rum
• 4 scoops vanilla ice cream
• Pound cake, optional

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, 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, then tip the pan slightly to ignite the rum
When the flame goes down, lift the bananas out of the pan and place four pieces over each scoop of ice cream
Generously spoon warm sauce over the top of the ice cream and immediately

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