The Sweet and Savory Sisters!


cream cheese

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!

Microwave Tips

Tip of the Day-

To make bread crumbs, cut 6 slices of bread into 1/2 inch cubes.  Microwave in a 3 quart casserole dish for 6 – 7 minutes, or until dry, stirring after 3 minutes.  Crush in blender. 

Does your recipe call for softened butter or cream cheese and you don’t have time to wait? 

Butter- microwave for 1 minute on 20% power

Cream cheese- 2 – 21/2 minutes on 30% power

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.

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