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Christmas favorites

Chantilly Potatoes

20131217-052852.jpg Amy- If you want a little wiggle in your walk and a giggle in your talk, go on and make you some Chantilly Potatoes, it really will make your world go around. These potatoes are great with steak, pork or chicken. This is a new favorite of the sisters to serve at Christmas. We hope you enjoy these as much as we do.

Chantilly Potatoes

What you need-
4 medium baking potatoes
1 medium onion, sliced
½ tablespoon garlic powder
½ tablespoon onion powder
Salt and Pepper to taste
3/4 cup heavy cream
4 tablespoons butter, melted
3 tablespoons fresh parsley, chopped
1 cup of shredded sharp cheddar cheese

What you do-
In our opinion, the potato is the most comforting food. So let’s get comfortable. Peel and slice potatoes, the same way you would cut potatoes for French fries. Put 2 big piece of foil on a large baking sheet, making a cross. Place your potatoes and onions in the center of the large piece of foil. Add garlic powder and onion powder. Season your taters with plenty of salt and pepper. Pour cream and butter over potatoes. Seal foil, making a packet and bake in a preheated 350 degree oven for 50 – 60 minutes or until potatoes are tender. Remove from oven, carefully open packet, add your cheese and parsley and return to oven for 5-10 minutes. Serve in basket in the foil packet.

Party Potatoes

These potatoes are a real party pleaser. Every time we take these to a get together we come home with an empty casserole dish and people always want the recipe.
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Party Potatoes
Gather it up-

5 pounds potatoes, peeled and cubed
1 stick butter
1 onion, diced
1 cup mayonnaise
1 cup sour cream
1 head garlic, roasted
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups Colby and Monterey Cheese, divided
1 pound of bacon, cooked, drained and crumbled (optional, but recommended)

Rise up, gather around, rock these potatoes to the ground- First of all throw your hands in the air and sway like you just don’t care. These are party potatoes so go on and boogie on down. Sway your way over to the oven and preheat to 350 degrees. Grease a large casserole dish, and set it aside. Place potatoes in a large pot of salted water and bring to a boil. Boil potatoes until you stick a fork in it and they are tender as a broken heart, about 10-15 minutes. Drain and transfer to a large mixing bowl. Mash these babies until they are smooth. Melt butter in a large skillet, add onions, sauté until translucent and then add to potatoes. Stir in the holy-grail of goodness, the mayonnaise, sour cream, roasted garlic, salt, pepper and 2 cups of cheese. Beat until light and fluffy. Transfer to the prepared casserole dish, and top with bacon and remaining cheese. Bake the casserole for 30 minutes in the preheated oven, or until heated through.

Garlic is a powerful influence in a lot of the sister’s recipes. We use it to add that strong flavor to season our dishes, we also use it to ward off those evil spirits like skinny people, and to help with the prevention of colds. It’s the Mac-Daddy of seasonings!
roasted garlic 02
Roasted Garlic
What you need-

1-2 heads garlic, top ¾ inch cut off to expose cloves
2 ½ tablespoons olive oil
Salt

What to do- Preheat oven to 400F. Place garlic on piece of foil; drizzle with olive oil and sprinkle with salt. Wrap garlic in foil and bake until garlic is very soft, about 35 minutes. Cool completely and squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork.

Anne’s Foolproof Standing Rib Roast

Anne is a lifetime family friend. This recipe is featured in several of Paula Deen’x cookbooks. Anne was a wonderful cook. The sister’s have shared many meals with Anne and her family. Anne would always make this for us on Christmas. This recipe is so simple and it works like a charm.

Anne’s Foolproof Standing Rib Roast

What you will need-

1 (5-pound) standing rib roast

Salt, pepper and garlic powder, to taste

How to make-
This is very simple to make. Take your roast out and let it stand at room temperature for at least 1 hour. The Sister’s like their meat medium rare. So this recipe is for medium rare. if you like your meat cooked more just cook a little longer. Heat your oven to 375 degrees. Rub the roast with the seasonings. Don’t be stingy with the seasoning. You want to season it up good. Give your meat a good message and make sure that all of the meat is seasoned. Place your roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn the oven off and leave the roast in the oven. Do not open the oven door for 3 hours. Don’t even take a quick look. you want to keep the door shut so all of the heat stays in the oven. About 30 to 40 minutes before serving time, turn the oven to 375 degrees and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. Remove the roast from the oven once the internal temperature is at 135-140. Let the meat rest for about 15 minutes. It will continue to cook. You will be tempted to cut you a piece because it is going to smell and look so darn good, but don’t. If you cut before the meat has rested you will loose all of the juices and the meat will be dry. You don’t want it to be dry.

Anne’s Foolproof Standing Rib Roast

Anne is a lifetime family friend. This recipe is featured in several of Paula Deen’x cookbooks. Anne was a wonderful cook. The sister’s have shared many meals with Anne and her family. Anne would always make this for us on Christmas. This recipe is so simple and it works like a charm.

Anne’s Foolproof Standing Rib Roast

What you will need-

1 (5-pound) standing rib roast

Salt, pepper and garlic powder, to taste

How to make-
This is very simple to make. Take your roast out and let it stand at room temperature for at least 1 hour. The Sister’s like their meat medium rare. So this recipe is for medium rare. if you like your meat cooked more just cook a little longer. Heat your oven to 375 degrees. Rub the roast with the seasonings. Don’t be stingy with the seasoning. You want to season it up good. Give your meat a good message and make sure that all of the meat is seasoned. Place your roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn the oven off and leave the roast in the oven. Do not open the oven door for 3 hours. Don’t even take a quick look. you want to keep the door shut so all of the heat stays in the oven. About 30 to 40 minutes before serving time, turn the oven to 375 degrees and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. Remove the roast from the oven once the internal temperature is at 135-140. Let the meat rest for about 15 minutes. It will continue to cook. You will be tempted to cut you a piece because it is going to smell and look so darn good, but don’t. If you cut before the meat has rested you will loose all of the juices and the meat will be dry. You don’t want it to be dry.