The Sweet and Savory Sisters!


holiday dishes

Claire’s Cranberry Chicken Casserole

Cranberry ChickenClaire, our family friend, shared this great recipe with us. And while you can’t grow cranberries in Louisiana or Georgia, those little berries and the jelly/sauce that comes from them, are a treat to cook. This is a wonderful dish to make during the holiday season, or any time of the year. With all the activities and special events we have during the holidays, this recipe is easy for you to prepare for your family or to take to a social function.

Cranberry Chicken Casserole

1 package fast cooking Uncle Ben’s long grain wild rice
4-6 boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
1/4 cup chicken broth or water

This is what you need to do-
Get that oven heated to 325 degrees. Open up box of rice and set almonds and season pack to the side, you will need these later on. Sprinkle your rice in buttered 9 x 13 inch baking dish. Get that seasoning package out and sprinkle over rice. Season both sides of your chicken with salt, pepper and garlic powder. Arrange your chicken breast on top. Combine cranberry sauce, butter, soy sauce, and lemon juice. Cranberry Sauce

Man, this is so good. Heat the mixture in microwave or saucepan until butter and cranberry sauce has melted. Slowlt stir in chicken broth. Pour all of that goodness over your chicken. Get you a sheet of foil out and wrap it tight around the casserole dish. Pop in the oven and bake for 1-1 ½ hours, or until rice is tender and chicken is done. Uncover and sprinkle with almonds and bake an additional 10 minutes. (Check after 45 minutes; may need to add water to the edges.)

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.
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

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.

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