The Sweet and Savory Sisters!



Succotash with Bacon and Sour Dough Croutons


This is a nice change from your ordinary succotash. The bacon adds a lot of flavor and goodness to the vegetables. We love the croutons on top for that extra crunch.

Succotash with Bacon

½ pound bacon
1 tablespoon olive oil
1 small Vidalia onion
1 clove garlic chopped
2 cups diced roma tomatoes, drained
1 pound fresh or frozen Butter peas (cooked according to directions and drained)
1 11 oz can mexicorn
1 11 oz white shoe peg corn
¼ cup basil
2 tablespoons butter
Salt and pepper to taste
½ teaspoon sugar (optional)

Let’s do it-
Get your large black skillet out fry that bacon over medium heat until crisp. Drain bacon on paper towels and crumble. Pour off all of the drippings but about 1½ tablespoon bacon fat. Add oil to bacon fat and cook onions over medium heat, stirring, until softened. Add your garlic and tomatoes; cook until tomatoes are heated and garlic is fragrant. It should be smelling pretty darn good right about now. Add bacon, peas, corn and basil. Stir around making sure that all of the vegetables are coated in that goodness. Cook until veggies are warm. Taste mixture and season with salt, pepper and sugar. Toss with sour dough croutons and serve immediately.

What you need-
2 cups of sour dough bread, cut in cubes
2 tablespoons olive oil
Garlic salt to taste

How to-
Brush bread with oil and season with garlic salt. Lightly oil a frying pan and heat over medium high heat until hot but not smoking. Grill bread until golden brown and toasted on both sides.

Cajun Black Eyed Peas

Cajun Black Eyed Peas


1 pound dried black-eyed peas

½ pound Cajun sausage, sliced thin

¼ cup vegetable oil

½ cup onion, diced

½ cup celery, diced

½ cup green bell pepper, diced

3 tablespoons garlic, minced  

1 ½ tablespoons flour

4 – 5 cups chicken stock

½ tablespoon of chicken bouillon granules

½ cup sliced green onions

¼ cup chopped parsley

Salt and black pepper to taste

Slap ya Mama to taste, Cajun seasoning

Louisiana Hot sauce to taste

Rinse the peas once in cold water, removing any debris. Drain peas and set aside. In a cast-iron Dutch oven, heat oil over medium-high heat. Add smoked sausage and sauté 3 -5 minutes.

Add onions,celery, bell pepper and garlic. Sauté 3-5 additional minutes,stirring occasionally.

Sprinkle in the flour and blend well into the vegetable mixture. Add peas, stock, chicken bouillon and season using salt and pepper.

Bring to a rolling boil. Reduce to simmer, cover and cook until peas are tender, about an hour to an hour and half.

When peas are tender, add green onion, parsley, season to taste using salt, pepper, Cajun seasoning and Louisiana Hot Sauce.

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