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Hope everyone is as excited as we are about College game day! The Sisters have had a fun day cooking great starters for the BIG game. Our mama came over and shared some of her family memories. Hope yall enjoy the videos!
I was in St. Simon’s all week working. I had a nice time but I was defiantly ready to come home. I ate out while I was there and had one great meal and the rest were ok. If you know me, you know that I do not eat at chain restaurants much. I always try to eat at local places. However, the people I was with wanted to go to Bone Fish. I have eaten there before and had enjoyed it. I did this time too. The service was great and so was the food. If you have not had the bam bam shrimp you should try them. They are great. Sister and I figured out the sauce and have made them at home. The sauce is great on wings too. A lady that was with us ordered a steak with the gorgonzola butter sauce and it looked great. I had the pecan crusted trout and it was pretty darn good. Yesterday I was so excited to get home and see my husband and my boys. I missed them so much. I also had missed being in my kitchen and cooking for them. While traveling home I kept thinking about what I could cook and I thought about the steak with gorgonzola butter sauce. I made it and it was fabulous. Andy charcoaled the steaks perfectly (medium rare, more rare than medium). I sautéed baby portabella mushrooms and we grilled brussel sprouts and had crusty French bread. The brussel sprouts were good but they could have been better. I have a few things I need to change for that recipe. We used the left over gorgonzola butter for the bread and it was yummy. Today Sister and I are meeting at the grocery store and we are going to cook and formulate recipes. I love getting together with her and cooking. We have such a great time working together. We laugh, cut up and tell stories. We hope that Mom and Sheila are going to be able to come over and work with us. We really want our friend Sheila to teach us how to make caramel. She makes the best. We will defiantly share a few recipes that we work on this weekend. I hope all of you have a safe and great weekend. Be careful in your travels and let us know what you are cooking for this holiday/game day.
This recipe has been a family favorite for years. Suzette’s recipe is in two of Paula’s cookbooks. Try this out and let us know what you think.
Serve plenty of French bread for sopping up the spicy butter goodness.
- 2 sticks of butter melted
- 3 tablespoons of Worcestershire sauce
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of ground black pepper
- 2 teaspoons of Loiusana hot sauce
- 2 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 2 lbs unpeeled medium shrimp
- 1 lemon, thinly sliced
- 2 Tablespoons of fresh parsley
Directions:
Heat oven to 400°F.
Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and cajun seasoning.
Pour mixture into a large baking dish or pan
Add the shrimp and top with lemon slices.
Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.
As we gear up for the last day of summer we will celebrate by cooking some of our favorite dishes with our friends and family. Labor Day is a celebration including picnics, barbecues, fireworks and family get togethers. Usually Labor Day is associated with travel before the end of summer. We associate Labor Day for another reason to cook up some good southern vittles.
We would like to know what you and your family associate with this holiday. What will you be cooking this holiday weekend? For Labor Day Sister and I will be grilling Rick’s awesome baby back ribs. We will also be having Big Bo’s warm potato salad, Wagner’s baked beans, avocado deviled eggs, and beach bread.
Not only we will be celebrating Labor Day this weekend but we will be getting geared up for opening college football Saturday. Oh my, that means a different reason for us to cook up some sweet and savory dishes (no pun intended). In tradition, we will be cooking chicken and sausage gumbo, dirty rice, cheese biscuits and beignets for dessert. We will be cooking Cajun dishes in respect to our LSU Tigers. GEAUX TIGERS! This year LSU will have a great defense and as far as Jarrette Lee taking over as quarter back, we think Lee has paid his dues and is deserving of the chance to lead the team. LSU’s offensive game plan will almost certainly be a little different now without Jefferson’s dual threat potential, but we are confident that Lee will do a great job.
The Sweet and Savory Sister’s hopes that everyone has a safe and memorable weekend with family and friends. We really want to hear about your plans and what you are cooking this holiday weekend. If you will not be cooking remember Wagner’s BBQ with 2 convenient locations can do the cooking for you.
TTFN
Peanut Butter Oreo Delight
This is a Sweet and Savory sinful pie. It is so easy to prepare and a wonderful desert to take to any gathering.
What You Need!
35 Oreo Cookies
6 Tbsp. butter (melted)
1 pkg. (8.oz) Cream Cheese, softened
1/4 cup sugar
3 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) Whipped Topping, thawed, divided
2 pkg. (3.4 oz each) Vanilla Flavor instant Pudding
1/3 cup peanut butter
Make It
Process cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13×9 inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 tbsp. milk with mixture until well blended. Add 1 1/4 cups whipped topping; mix well. Spread over crust. Beat pudding mixes and remaining milk in large bowl with whisk for 2 minutes. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate for 4 hours.
Today Allison, Suzette and I got together to work on our cookbook. Today was not as fun and easy as it has been in the past. Suzette has had an extremely busy and stressful week at her restaurants. My schedule has been jammed packed with appointments, meetings and travel. However, we have made a promise to eachother that without fail we were going to formulate at least one recipe every Wednesday.
We had a few things on our list that we wanted to work on this evening. 1. Our videos of us cooking 2. A Sweet and Savory Sister’s Facebook page 3. Type our recipes that we have already formulated for our cookbook. We were not successful with any of the to do list. We did do some cooking and filming (but still can’t figure out how to get them on our blog). We decided to do Chicken Marsala and Chicken Piccata. We only got the marsala done. Oh and we made an orange pound cake that we couldn’t even taste. We made the cake for a friend’s birthday and it has been killing us not to be able to taste it. Back to the chicken marsala, it was very good but a little soupy. We had to change some of the measurements to formulate for our cookbook. We will post the recipe once with have tried it again.
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TTFN
TA TA FOR NOW
The Sweet and Savory Sisters
Tomato Pie
- 1 deep dish pie crust, baked
- 3 tomatoes peeled, sliced and drained (salt and pepper to taste)
- ½ cup of chopped green onion
- ¼ cup of fresh basil chopped
- 2 ½ cups of grated Colby and Monterey jack cheese
- ½ pound of bacon fried, drained and crumbled
- 1 ½ cups of mayonnaise (Hellman’s)
- Salt and pepper and garlic powder to taste
Peel tomatoes, cut tomatoes in half and then slice
Drain tomatoes on paper towels
Meanwhile mix the next six ingredients together
Layer tomatoes and mayo mixture in baked pie crust
Bake in a preheated 350 degree oven for 30 minutes
Happy Sunday Grocery Lovers!
Today is our Heavenly Spread Day!!
Sunday is always a wonderful cooking and eating day. Having restaurants we are working six days a week and we love our Sundays. We always have a big breakfast and this morning was no exception. We had pork and turkey bacon, scrambled eggs with whipping cream, I usually use water in my eggs to make them fluffy, but I was feeling a little frisky so I used whipping cream. We also had grits with whipping cream and lots of butter and cheese. I had some left over mashed potatoes that I fried with chopped spring onions, bacon and sour cream and buttered toast. This afternoon we will watch movies or golf. I am making our Aunt Eleanor’s pound cake that we will have for dessert with our Sunday dinner. For lunch I had left over angel hair pasta that I added a little olive oil, four-cheese creamy sauce and a tomato sauce with grated parmesan cheese. I severed with a buttery potato roll. Our dinner will be a Southern Scrumptious meal shouting “Eat ME”! For dinner I will be preparing Spicy fried chicken, pork loin with a dill mayo sauce, scrumptious homemade Mac and cheese, mouthwatering fried potato salad and fresh zipper peas and of course bread. Today will be a full day of cooking and eating, just the way we like it! Hope you have a lovely day!
Sass! 