The Sweet and Savory Sisters!



Cajun Crawfish Bread

crawfish bread

Don’t be dumb make you some! This bread is the sho nuff “Get in my Belly Good” bread recipe!

Cajun Crawfish Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

1 lb. of crawfish tail meat peeled, cleaned and deveined (fat on)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese

¼ cup of parmesan

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degrees

Rinse crawfish

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

Add tomatoes and crawfish, sauté for one minute

Remove from heat and add Cajun seasoning to taste

Mix mayo, cheese and parsley

Add tomato and crawfish to mayo mixture

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 portion.

Party Sausage Sandwiches

We love to have plenty of appetizer recipes.  This one has been a favorite for years and years with my family and close friends.  It is good for parties, get-togethers, or heavy appetizers for the family.  This is a savory sausage suprise that is always a hit.  It freezes well, so you can have batches in the freezer and when you need a quick appetizer…viola…in 20  minutes time, you are set to go. (and we know that Velveeta isn’t the healthiest choice out there, but, man, does it work it this recipe!)

Party Sausage Sandwiches
1 pound ground beef
1 pound ground sausage
1 Tablespoon Worcestershire sauce
1 teaspoon oregano flakes
2 fresh garlic cloves, minced -or- 1 tsp. garlic powder
1 pound Velveeta cheese, chopped in cubes…
2 loaves party rye or sourdough bread. (These loaves have small pieces of bread, approximately 2 inches X 2 inches.)
Brown meats and drain grease.  Return to heat and add Worcestershire sauce, oregano flakes, and garlic.  Saute for one minute, then add Velveeta cheese cubes.  Cook until cheese is melted.  Remove from heat.  Spoon mixture onto top of party rye or sourdough bread.  Bake at 350 degrees for 10-15 minutes. 
To freeze:  place on cookie sheet and put in freezer for 45 minutes.  Then place into ziploc bags.

Grit Talk

Lets talk about grits. What is a grit? GrIts are a food of American Indian origin. Grits are very popular In the south. Grits are coarsely ground corn. Grits are very inexpensive and they are great to serve when you are feeding a large group. They are mostly eaten for breakfast. Our family eats them for breakfast, lunch and dinner and even for an appetizer. There are a lot of different ways to prepare grits. Grits are usually prepared with one part grits to two parts water. Now if you know the Sweet and Savory Sisters you will know that we do not use water in our grits. Are you kidding me? We like to use heavy cream or chicken stock or a combination of the two. I also add butter to the grits while they are cooking. These girts are so good that they will make you want to slap your Mama. When cooking grits it is very important to salt your water/heavy cream or whatever liquid you are using. Don’t be afraid to salt them good because there ain’t nothing worse than a bland grit. It is very difficult to salt them after they have been cooked. It is also important that you slowly stir in your grits into the liquid and continue to stir the grits while they are cooking. If you don’t do this they will be lumpy and you don’t want lumpy grits.
I love grits and we have them a lot. I served them at my wedding and people loved them. That was the only thing I didn’t have any leftovers of. My friend came running in the house and said I need another pan of grits. I said are you freaking kidding me? I know they have not eaten all of those grits. Well she wasn’t kidding me. The cheapest thing I served was the most popular thing there. We had tons of shrimp and tenderloin leftover but no grits. A friend of ours from Hawaii had never had grits and he did not want to try them. His girlfriend got him to taste ours and he loves them now. Well, he loves our grits. Who wouldn’t love something that was cooked in heavy cream, butter and then finished off with cream cheese more butter and then baked with even more cheese. Shut up, this is good stuff.
Claire, a family friend sent me a message today and suggested that we have some grit talk on our blog. One question she had was, what were some recipes for left over grits? The first thing that came to mind was grit cakes. We were on the Paula Deen show not too long ago and made our plantation grits(recipe is on the blog). Jamie, her son, talked about how he loved making grit cakes with his leftover grits. We love them too. Grit cakes are great to make with leftover grits. They are very simple to make. Put your leftover grits in a greased cookie sheet or a 9×13 casserole dish and chill in the fridge for two hours. Take them out of the pan and place on a cutting board. Use a cookie cutter to make the cakes. Grease a cookie sheet and bake them in a preheated 400 degree oven for about 15 minutes on each side. Or you can pan fry them. Dust cakes in cornmeal or flour and fry until golden brown on each side. The possibilities from this point are endless. You can serve the cakes like a toast point for dip. You can serve sautéed mushrooms, shrimp or fish on top. I like to put them in the bottom of a bowl and ladle gumbo, stew or étouffée on top. They are also yummy with tomato gravy, sausage gravy, red eye gravy or any kind of gravy. I love a good gravy! Grits are great with any kind of fish, shrimp or seafood dish. In the south we always have them when we have a fish fry. We made a great casserole that are stepmother makes it has grits, sausage, cheese and rotel tomatoes.This dish was a huge hit. What are some of your favorite ways to prepare grits?
To our friend Claire, I hope this gave you some ideas so you will not have to throw out anymore grits. The Sweet and Savory Sisters love grits and gravy!

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



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


White Chili and Beach Bread

We are finally going to get some cool weather this weekend.  I am so excited!  We sure do need a break from this South Georgia heat. I am so sick of it.  My mood seems to change with the weather. According to the weather report I should be in a great mood this weekend.  I love to cook and eat soups and stews but I don’t like to cook them when it is so hot outside.  I have been super stoked about fall. My plan for the weekend is to relax and cook.  I thought it would be a perfect weekend for White Chili and Beach Bread.  Both of these recipes are “Get in my Belly Good”!  I hope you and your family will enjoy it.  This recipe can also be done in your crock pot.   

White Chicken Chili

5 chicken breasts

1 large onion, chopped               

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder   

½  teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese


 Cut chicken breast in 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 chicken and sauté until chicken is cooked.  Add 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.

Sausage and Cheese Quiche

On my way home from work I was trying to come up with something I could cook for dinner without going to the grocery store. Thankfully I had everything at home to make this recipe. If you do not have a pie crust you can definitaly make this without it. Just pour the mixture in a pie plate and bake. Also, if you don’t have sausage you can use bacon, ham, turkey or vegetables. I am serving fruit salad on a bed of salad greens with mine tonight. I will post that recipe after I make it. I hope you enjoy!

Sausage and Cheese Quiche

  • 1 lb pork sausage
  • 1/2 cup onion, thinly sliced
  • 2 cups sharp cheddar cheese, grated
  • 1 tablespoons of flour
  • 3 eggs
  • 1 cup of half and half
  • 1 tablespoon parsley flakes
  • salt to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1 (9 inch) deep dish pie shells


  1. Pre-heat oven to 350
  2. Cook sausage.
  3. Sauté onion in pork fat.
  4. Combine cheese and flour and stir in with sausage and onion.
  5. Pour in pie shell and mash it down.
  6. Mix all other ingredients together and pour in pie shell
  7. Bake at 350°F for 35 to 40 minutes or until set.




Cream Cheese and Crackers (Party Appetizer)

Need a quick appetizer for a party or for friends and family?

  • Take a block of cream cheese and dredge in a packet of dry ranch or italian salad dressing mix.
  • Serve with crackers

Softening cream cheese

To soften cream cheese:

  • Microwave an 8 ounce block for 2 -2 1/2 minutes at 30% power.
  • 3oz package will soften in 11/2 – 2 minutes.

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