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Fried Eggplant Sandwich with Basil Mayo and Feta

This sandwich is out of this world. All of the flavors work so well together. This is not only a great sandwich but a great appetizer too. Just lose the sandwich roll and stack the tomato and eggplant, add a dollop of the basil mayo, sprinkle with feta and garnish with fresh basil.

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This sandwich is beautiful to the eye and even more beautiful to your taste buds.

Fried Eggplant Sandwich with Basil Mayo and Feta
Round up-
Vegetable oil for frying
¾ cup all purpose flour
2 tablespoons water
2 eggs
2 cups Italian bread crumbs
1 large eggplant, peeled and sliced into rounds
Sliced tomatoes
Feta cheese (I like the tomato and basil)

How to-
Make your mayo first. Directions are right down there. Next, get your oven heated to 250 degrees. In a large deep heavy pan, heat the oil to 350 degrees F.  Place paper towels on a sheet pan and set to the side. Slice the eggplant into ½ -inch slices and season with kosher salt. Get you 3 shallow bowls or plates. Time to make your frying station. In the first plate add your flour. Season with a little  Cajun seasoning or salt and pepper. In the second plate, whisk the egg and the water together. Add the bread crumbs to the last plate. Keep it in that order-flour, egg and then bread crumbs.  Dip the eggplant slices into the flour, then egg and then bread crumbs. Let eggplant sit for about 5 minutes so coating will set. Carefully add to the hot oil and fry until golden brown, this will take about 3 to 5 minutes.  Do not overcrowd your pan. Drain eggplant on lined pan, cover pan with aluminum foil and pop in the oven. Wait, before you put it in the oven get you a piece and dip it in the basil mayo. Isn’t that some kind of good?  Continue until all the eggplant has been fried.  Serve hot on a sandwich roll with sliced tomatoes, basil mayo and feta cheese. Now that’s some good eating folks.

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Basil Mayonnaise

What you need-
¾ cup mayonnaise
3 tablespoons fresh basil, torn
1 garlic clove, minced
½ teaspoon lemon juice
Salt and pepper to taste

Make it-
Combine all of the things I told you that you needed and refrigerate until you are ready to use.

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Cheez It Oyster Po Boy

food pics 104Amy-What in the devil is a Po Boy? Well, it’s not a boy that is poor, but some say it got its name because the sandwich was given to some boys that were on strike for 4 months. Since these men were on strike they were poor, hence the name Po Boy. A Po Bo is a traditional sub sandwich served in Louisiana. Usually made with seafood or roast beef and served on French bread. We have been enjoying these sandwiches since we were little girls. We decided to change the recipe up a little bit and try using Cheez Its. Well, let me just go on and tell you, it is a winner, winner oyster dinner. The sister’s give this an A+ on taste. Make sure to have plenty of napkins for this sandwich, it’s liable to get messy.

Cheez It Oyster Po Boy

What you will need for the Po Boy-
1 pint medium oysters
½ cup flour
1 ½ cups Cheez-It crackers, crushed to fine crumbs
Cajun Seasoning, to taste
1/4 teaspoon celery salt
1 tablespoon chopped parsley
1 eggs, beaten
1/4 cup milk
1/2 cup shortening or enough for deep frying

How to make a Po Boy-Clean and wash your oysters. Get as much moisture off of the oysters as you can. I drain in a colander and then pat dry using paper towels. There is a lot of moisture in the oysters and if you don’t dry them good your coating want stick. Get your frying station set up by getting 3 shallow dishes out. In the first, add your flour and season it up with a little Cajun seasoning. In the second, combine your milk and egg. In the last one, combine Cheez-It® Cracker crumbs, Cajun seasoning, celery salt and parsley. Dredge oysters in flour, then dip oysters in egg mixture and lastly roll oysters in cracker crumbs until well coated. Let your oysters hang out for 5 minutes or so. This will allow your coating to set. Get you a large heavy frying pan with high sides or deep fryer out and heat oil until sizzling hot, about 360 degrees. It is important that you get your oil to the right temperature. Too hot and your oysters will burn, not hot enough and all your coating will come off and the oysters will absorb all of the oil. Add oysters to the oil and fry until golden brown, this will take about 2 minutes or so. Drain oysters on paper towels. Get ready for some very fine eating folks. Serve those yummo -licious oysters on buttered and toasted French bread with the Sisters remoulade sauce or tartar sauce. Dress this masterpiece with some good ole sliced tomatoes, shredded lettuce and sliced Vidalia onion. What you talking about?

The Sister’s Remoulade Sauce

What’s in it-1 ¼ cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons horseradish
¼ cup Creole whole-grain mustard
3 tablespoons ketchup
1 teaspoon hot sauce
1/2 cup onion, chopped
1 tablespoon capers
1/2 cup green onions, tops included chopped
1/4 cup celery, minced
2 tablespoons garlic, minced
3 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Make it-
Mix all the ingredients together and stick it in the fridge until you are ready to use. The sauce is best made ahead of time so all of the flavors can get friendly with each other.

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Big Bo’s Ham Bone Soup and Pimento Cheese

food pics 218 Amy: Growing up we always had baked ham for holiday meals. Around our house we tried not to waste anything. Mom would take the leftover ham and ham bone and make the best soup. The ham bone makes a wonderful broth. She would use the leftover vegetables and put them in the soup. Mom always made grilled pimento cheese sandwiches to go with the soup. It was so yummy. Feel free to use whatever vegetables you have in the freezer, fridge or pantry. This recipe is very versatile.

Big Bo’s Ham Bone Soup and Pimento Cheese

What you will need-
1 large ham bone (leftover ham, diced)
1 large onion, chopped
1 28 ounce can diced tomatoes
1 clove garlic
3 dashes Worcestershire
1 14 ounce can beef broth
1 16 ounce bag frozen vegetable soup mix
1 14 ounce can corn, drained
1 14 ounce can cut green beans, drained
¼ cup rice or 1 cup pasta sea shells
Salt and pepper to taste

How to do it-
Take the leftover ham bone and remove the majority of the meat off of it. Get your soup pot out and put the ham bone in it and the ham. Add your onions, diced tomatoes, garlic, Worcestershire sauce, beef broth and enough water to completely cover the ham bone. Bring to a rapid boil and reduce heat and let simmer for 2 hours. Add the rest of the stuff and cook until pasta is cooked and vegetables are warm.

Amy: First, I need to tell you what minner cheese is. It’s nothing more than pimento cheese. Our Mom and Mrs. Paula have always called it minner cheese. Go figure! You know how sometimes a smell, taste or something you see will take you back to a part of your life? Sometimes it is a happy place and sometimes it is not. Well, this recipe always takes Suzy and me back to a very happy place, my childhood. Amy: Growing up Mama always had pimento cheese in the fridge. Being who we are, 2 girls that love them some groceries, we found all different ways to eat pimento cheese. Of course, we used it as a dip. That is just a given. We would use chips, crackers, celery or anything around the house that resembled a chip. We would eat a spoonful at the time out of the fridge. We also liked to slap it on some lite bread, add some tomatoes and bacon and grill that baby up. We would spread it on French bread and stick it under the broiler for a few minutes and melt the cheese, now that is some fine eating. Our favorite way would have to be to make a bend back and eat it dipped in our Mama’s homemade vegetable soup. We hope you get as much pleasure out of this recipe as we have. This recipe makes a heap of minner cheese but it will last a good while in the fridge.

Mom’s Minner Cheese (Pimento Cheese)

What you will need-
4 cups sharp cheddar cheese at room temperature, finely grated
3 cups Monterey jack cheese at room temperature, finely grated
4 ounces cream cheese, room temperature
¼ cup onion, grated
2 4 ounce jars pimento, with juice
1 cup mayonnaise (add more if you like it real mayonnaisy)
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon white pepper
For something a little different, add one of these-
½ cup jalapeno slices, chopped
1 4.25 oz can chopped olives
3 teaspoons capers
¾ cup toasted pecans

Let’s make some of Mama’s Minner Cheese-
We need to tell you the 411 on store-bought shredded cheese. Pre shredded cheese has a preservative added to keep it from clumping. Therefore, when you add the mayo to the cheese, it just doesn’t combine and form the right texture. Now, we do use it from time to time and it works great on a lot of different things. However, it does not work well when making pimento cheese. Also, let your cheese come to room temp before you grate it. We know we put it up there in the list of things you will need but we want to re-emphasize the importance of this step. Now that we have given you the 411 on the 911 let’s get to making the minner cheese. This is an easy one, folks. Mix all the ingredients together in a large bowl and serve it anyway you would like. Store your minner cheese in the fridge.
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Chicken, Spinach and Mushroom Puffs

This is a great sandwich..

Ingredients:

2 -3 chicken breasts

¾ cup Italian dressing

2 tablespoons butter

1 tablespoon olive oil

1 large onion, cut in half and sliced thin

2 cups fresh mushrooms, rough chopped

4 cups baby spinach

¼ cup parmesan cheese, plus 2 tablespoons for sprinkling

8 slices Muenster cheese

Salt, pepper, and garlic powder to taste

2 sheets Puff pastry, thawed

1 egg

1 tablespoon water

Directions:

Marinate chicken breast in Italian dressing for 4-8 hours. Remove chicken from marinade, discard marinade. Bake the chicken in a 350 degree oven for 45 minutes-1 hour or until chicken is done, increase oven temperature to 400 degrees. Allow chicken to rest for 5 -10 minutes and then cit in small cubes. Meanwhile, in a large skillet, melt butter and oil, sauté onions over medium high heat for 8-10 minutes, stirring occasionally. Reduce heat to medium and continue cooking onions for an additional 5 minutes. Add mushrooms to the onions and continue to cook for 7-10 more minutes. Add spinach and cook until wilted. Add parmesan cheese and cubed chicken to spinach mixture and season with salt, pepper and garlic powder. Line a cookie sheet with parchment paper. Place one puff pastry on cookie sheet and place 4 slices of cheese on tops. Spoon ½ of the spinach and chicken mixture on to the sheet of puff pastry. Roll puff pastry up like a jelly roll. Brush roll with egg mixture and sprinkle garlic powder and parmesan cheese on top. Repeat using second sheet and the rest of chicken and spinach mixture. Bake for 35-40 minutes or until golden brown. Great for lunch or an appetizer.

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Crockpot French Dip

Ingredients:
3 -5 lbs beef, boneless
2 cans beef broth
1 can beef consommé
1 package onion soup mix
2 cans beer
1 tsp sugar
2 tsps fresh garlic
8 peppercorns

Directions:
Place all ingredients in a sprayed crockpot. Cook on low for 8 hours. Serve with French rolls and your favorite cheese.

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Pimento Cheese

Our mother has been making pimento cheese for us forever. Pimento cheese is so easy to make and this recipe is great. Our dear friend Jamie hated pimento cheese until she tried Mom’s.
Serve with crackers, on a bed off lettuce, on a sandwich or grilled. The sisters like to make a sandwich, add sliced tomatoes and bacon and grill. Try a scoop on your grilled burger, now that’s some good eating.

Pimiento Cheese

Ingredients:

4 cups sharp cheddar cheese, at room temperature and finely grated

3 cups monetary jack cheese,at room temperature, finely grated

3 tablespoons grated onion

2 4 ounce jars pimiento, with juice

1 cup mayonnaise

4 ounces cream cheese

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon white pepper

Directions:

Mix all ingredients together in a large bowl. Chill

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Chicken, spinach and Mushroom Puffs

This is a great sandwich..

Ingredients:

2 -3 chicken breasts

¾ cup Italian dressing

2 tablespoons butter

1 tablespoon olive oil

1 large onion, cut in half and sliced thin

2 cups fresh mushrooms, rough chopped

4 cups baby spinach

¼ cup parmesan cheese, plus 2 tablespoons for sprinkling

8 slices Muenster cheese

Salt, pepper, and garlic powder to taste

2 sheets Puff pastry, thawed

1 egg

1 tablespoon water

Directions:

Marinate chicken breast in Italian dressing for 4-8 hours. Remove chicken from marinade, discard marinade. Bake the chicken in a 350 degree oven for 45 minutes-1 hour or until chicken is done, increase oven temperature to 400 degrees. Allow chicken to rest for 5 minutes and then cube chicken. Meanwhile, in a large skillet, melt butter and oil, sauté onions over medium high heat for 8-10 minutes, stirring occasionally. Reduce heat to medium and continue cooking onions for an additional 5 minutes. Add mushrooms to the onions and continue to cook for 7-10 more minutes. Add spinach and cook until wilted. Add parmesan cheese and cubed chicken to spinach mixture and season with salt, pepper and garlic powder. Line a cookie sheet with parchment paper. Place one puff pastry on cookie sheet and place 4 slices of cheese on tops. Spoon ½ of the spinach and chicken mixture on to the sheet of puff pastry. Roll puff pastry up like a jelly roll. Brush roll with egg mixture and sprinkle garlic powder and parmesan cheese on top. Repeat using second sheet and the rest of chicken and spinach mixture. Bake for 35-40 minutes or until golden brown

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Shrimp and Avocado Salad

Shrimp and Avocado Salad

Ingredients:
Water to boil shrimp
2 tablespoons Slap ya Mama (Cajun Seasoning)
1 pound jumbo shrimp, shell on
½ cup mayonnaise
¼ cup celery, chopped fine
2 tablespoons celery leaves, chopped fine
3 green onions, chopped fine
1 ripe avocado, cubed
Slap ya Mama, to taste
1 teaspoon lemon juice
Worcestershire sauce, couple of dashes

Directions:
Prepare ice bath. Bring water and 2 tablespoons of Slap ya Mama to boil. Add shrimp and cook until pink. Immediately put shrimp in ice bath and allow to cool. Devine, peel and dice shrimp. Combine with remaining ingredients. Serve on toasted wheat hot dog bun or on top of salad greens.

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Big Bo’s Vegetable Soup (leftover ham bone) and Pimento Cheese

Growing up we always had baked ham for holiday meals.  Around our house we tried not to waste anything.  Our Mom would take the leftover ham and ham bone and make the best soup.  The ham bone makes a wonderful broth.  She would use the leftover vegetables and put them in the soup.  Mom always made pimento cheese sandwiches (recipe follows) to go with the soup.  It was so yummy.  Feel free to use whatever vegetables you have in the freezer, fridge or pantry.  This recipe is very versatile. 

Big Bo’s Vegetable Soup

 

Ingredients:

1 large ham bone (leftover ham, diced)

1 large onion, chopped

1 28 ounce can diced tomatoes

1 clove garlic

3 dashes Worcestershire

1 14 ounce can beef broth

1 16 ounce bag frozen vegetable soup mix

1 14 ounce can corn

1 14 ounce can cut green beans

¼ cup rice or 1 cup pasta sea shells

Salt and pepper to taste

 

Directions:

In a large soup pot, place the ham bone, onion, diced tomatoes, garlic and enough water to completely cover ham bone.  Bring to a rapid boil, reduce heat and simmer for 2 hours.  Add remaining ingredients and cook until rice is cooked and vegetables are warm. 

The Sweet and Savory Sisters love some pimento cheese.  Growing up our mother made this for us a lot.  She would make a huge pot of vegetable soup and serve pimento cheese sandwiches with it.  Pimento cheese sandwiches are even better grilled. We like to add bacon and tomatoes to ours before we grill it. It’s also fabulous on a hamburger.    

 

Pimiento Cheese


 

Ingredients:

4 cups sharp cheddar cheese, finely grated

3 cups monetary jack cheese, finely grated

¼ cup grated onion

2 4 ounce jars pimiento with juice

1 cup mayonnaise

4 ounces cream cheese

 1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1\2 teaspoon white pepper

 

 

Directions:

Mix all ingredients together in a large bowl.

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