The Sweet and Savory Sisters!



Fruit Salad with Avocado and Toasted Pecans


This fruit salad is so delicious and is so easy to make. It is very versatile and is so tasty. The avocado make this salad so creamy and delicious.

Gather these things-
2 bananas sliced
1 apple cubed
1 avocado sliced
1 can of mandarin oranges, drained
½ cup sliced strawberries
1/4 cup raisins
¼ cup of toasted pecans

What you will need for your dressing-
1/4 cup orange marmalade, melted
½ teaspoon of splenda
2 tablespoons of orange juice
3 tablespoons of vegetable oil
Juice from 1 lemon
1/4 teaspoon salt
1/4 teaspoon coarse ground mustard

How to make it-
Combine the fruit, raisins, and nuts in a glass bowl. Combine ingredients for dressing. Add the dressing and stir gently right before serving. Serve on a bed of salad greens. Garnish with additional pecans and fresh mint leaves.

Rotisserie Chicken Salad


We love this recipe because it is so easy, no cooking involved and it is get in my belly good!

What you will need-
1 Rotisserie chicken (purchased from market)
1/2-1 Celery stalk, diced
1-2 spring onion, chopped with tops
¾ cup mayonnaise (or to taste)
2 ounces cream cheese, room temperature
1 tablespoon lemon
2 tablespoons drippings (in bottom of packaging) or chicken broth
Celery salt, to taste

What to do-
Clean chicken off of the bone and put into large bowl. Get in there with your clean hands and break the chicken up.  Add celery and spring onions to chicken. In a separate bowl, combine mayonnaise, cream cheese, lemon juice and drippings.  Add mayo mixture to chicken and mix using hands.  Season with celery salt.  Serve on a bed of salad greens with sandwich rolls or any way you want to.

Sacred Grits Casserole


Sacred Grits Casserole
We are going to get off the beaten path for this one folks. We have a passion for grits and nowadays you can find all kinds of different recipes for grits. This recipe is nowhere near your ordinary Grits recipe, it’s sacred. One bite of this delicious creamy recipe and you will feel somewhat holy! You will most likely want to take this dish to your next soiree and give your pals something to talk about. They can talk all about your lovely grits casserole instead of who is doing who!

Make it-
3 fresh cobs of corn
1 pint cherry tomatoes, sliced in half
1 cup grits and salt to taste
2 cups heavy cream
2 cups chicken broth
4 ounces cream cheese
1 cup grated white cheddar cheese
Salt and pepper to taste
½ stick butter
Good quality olive oil, for garnish

Get it done-
Alright now let’s get this show on the road and make us some magic. First, toss your corn in the microwave and nuke for 7 minutes. Remove kernels from cob and set to the side. Next, preheat your oven to 400 degrees. Now get you a little bowl out and throw those cherry tomatoes in there that you already sliced in half, because that’s what we told you to do at the beginning. Now toss those jewels with some salt and pepper and a little olive oil. You want just enough oil to coat them, not bathe them. Now you are going to arrange the tomatoes cut side up on a sheet pan. You may want to line your cookie sheet with some aluminum foil, this makes for easy clean up. Cook for about 30-45 minutes or until they are soft, shriveling and turning brown. At this time, prepare to get sanctified! You are going to concoct the best of the best mouthwatering grits. Bring your heavy cream and chicken broth to a gentle boil in a heavy sauce pan. Next, you will slowly add your grits and salt while whisking constantly. Turn your heat down to medium low. You will need to whisk your grits at first, making sure that they are not sticking to the bottom or to each other. Put a lid on the pot and cook until they are thick and creamy, for about 10-15 minutes or until desired consistency is reached. Make sure to stir throughout the cooking process. You can add you a little water, broth or milk if they get too thick. Season kindly with salt and pepper. Next, add your butter, you may add more if you are feeling frisky.
Now comes the goodness, stir in that good ole corn, cream cheese and white cheddar cheese. Pour these babies into a greased casserole dish and top this stunning success with the roasted tomatoes. Drizzle with a little olive oil and place it in the oven and cook for about 25 minutes. Enjoy!

Fiery Cajun Shrimp

This is an “old trusty”. We made it, we liked it and we are going to make it again. This would have to be one of our all-time favorite recipes. We have been making this forever and people always love it. The sauce is unbelievably good. With that being said, make sure you serve plenty of French bread for sopping up the spicy buttery goodness.

Get these ingredients
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
French bread for sopping

Let’s make it-
Alright people, this is so simple to make. Get that oven going and heated to 400°F. Stir together the first 6 ingredients. Pour the mixture into a large casserole dish or an iron skillet. Add your shrimp and top with lemon slices. You are going to want to bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. This is important- after the first 10 minutes check the shrimp several times. As soon as they start turning pink, take them out of the oven. They will continue cooking. You don’t want overcooked shrimp. Add parsley and enjoy!


SASS  Sweet and Savory Sisters  420 East Jackson Street Thomasville, Georgia 31792
Sweet and Savory Sisters
420 West Jackson Street
Thomasville, Georgia 31792

English Peas with Mushrooms and Roma Tomatoes


This is what you need-
4 slices bacon, chopped
8 oz mushrooms, sliced
24 oz fresh English peas
3 Roma tomatoes, diced and drained
2 cloves garlic, minced
1 tablespoon butter
Salt and pepper, to taste

Let’s do it
Get you a large skillet out, turn your heat to medium and fry  bacon until crisp. Remove your bacon and let drain, keeping you about 1 ½ tablespoons of the bacon drippings in the pan. I do love me a recipe that starts with bacon drippings. Next, add your shrooms to the drippings and cook until they are tender; that should take about 10 minutes or so. Next, add the English peas to the mushrooms and give it a good stir making sure that the peas are coated with all of the bacon goodness. Add you about ½ cup of good chicken stock to the peas, preferably homemade. If you ain’t got time for all that, use store bought. Give the peas a good stir and taste the broth and season accordingly with a little salt and pepper. Put you a lid on it and cook for about 15-20 minutes, stirring often. Don’t cook the peas to death like your Granny did. They are great when they are still a little crisp. We think you should give it a chance and try them like that. We are from the South and our mother cooked all of our vegetables to death and we do like them like that from time to time. If you don’t like the peas crisp, you can always cook a little longer. Towards the end of cooking add your Roma tomatoes, garlic, bacon and butter. All of those colors look beautiful together. Taste the peas and season to your likings. Serve in a pretty glass bowl

Caramelized Pear Torta


Suz and I have been making this torta for a couple of years for party’s and caterings. We love this recipe because it is so very tasty and it makes for a beautiful presentation. People always ohh and ahh over this torta. Trust us when we say that this is always a party pleaser.

Get these ingredients together-
3 tablespoons butter
1/2 cup granulated sugar
6 -8 pears, chopped into bite sized pieces
3 tablespoons pear preserves
32 oz cream cheese, softened
2 cups grated Gruyère or swiss cheese
1 1/2 cups pistachio nuts, chopped and salted

This is what you are going to do-
Break out a large non-stick sauté pan and add your butter. Melt over medium-high heat. Slowly sprinkle sugar in while stirring. Next, add your pears to the pan and stir around real good, making sure that the pears are coated in the buttery sweet goodness. Reduce your heat to medium and cook for about 10-15 minutes. You want your liquid to thicken and pears to begin to caramelize. Next reduce your heat to low and cook for an additional 5 minutes. Stir in the pear preserves and continue to cook until preserves melt.
Transfer pears to a bowl and let them cool down. While your pears are cooling, get you a medium mixing bowl out and add the cream cheese and grated cheese. Use your handy dandy hand mixer for easy mixing. Season with a dash or two of salt. Liberally spray an 8-inch round springform pan with cooking spray. Now it’s time to layer. You know the sisters love them some layers of goodness. Spread half of the cheese mixture on the bottom of the pan. Then spoon half of the cooled pear mixture over the cheese and spread evenly. Add the remaining cheese mixture over the pears. Save the remaining pears for the top, you will add those later on. Pop your torta in the fridge and let it chill for an hour or so. Carefully remove the sides of the springform pan leaving the torta on the bottom of the pan. Cover the sides of the torta using 1 cup of the chopped pistachios. Spread the rest of the pear mixture on top of the torta and then sprinkle the remaining pistachios around the edges of the pears. Pop it back in the fridge for about 30 minutes. Serve with crackers or French baguettes slices.

Fried Panko Pork Chops

new years plateGrowing up our parents always cooked a huge lunch to bring in the New Year. For as long as I can remember we always had the same thing each New Years Day. Each part of the meal was made because it was going to bring us something in the New Year. Mom would always have fried pork chops and they were always seasoned to perfection and fried perfectly. Pig/pork represents progress in the New Year. Mom would have a huge pot of greens cooked in pork neck bones. The greens symbolized money or economic fortune. She would make an Army pot full of black eyed peas. The black eyed peas symbolized luck and prosperity; the peas were also cooked in pork. We liked to have plenty of pork so that we were sure to have some progress in the New Year. To sop up the pea juice and pot liquor from the greens she would make a big black skillet full of cornbread. The cornbread represented gold. We would also have mac and cheese. I don’t remember the mac and cheese having any significance. We just had it because it goes great in between the greens and black eyed peas. Those flavors just work well together. Our mother did not use panko back in the day because quite frankly, we didn’t know about panko. The Sister’s wish you a lot of progress, economic fortune and luck in the New Year! Happy New Years!!!
2 eggs
1 ½ cups panko
1¾ cups flour
8 thin cut pork chops
1 teaspoon garlic powder
Salt and pepper to taste
1 cup vegetable oil (for frying)

How to make-The first thing you need to do is take your pork out of the fridge and season your with the salt, pepper and garlic powder. Get you 3 shallow dishes out. We are going to set up a little station. Add your flour to the first dish. Season your flour with salt, pepper and garlic powder. In the second dish add your eggs and give it a whisk. Go on and season your eggs with a little salt, pepper and a few shakes of hot sauce. In the third dish, you guessed it, add your panko. Keep the dishes in that order-flour, egg and then panko. Dredge pork in the flour, then run through the egg and then coat that baby with panko. Put your pork on a plate and let them hangout for about 10 minutes or so. This will help all that yummy coating set. Go on and get you oil hot. Heat the oil in large heavy bottom skillet over medium to medium high heat. You don’t want your oil too hot. Fry the pork for about 3 to 4 minutes per side or until golden brown. Do not overcook the chops.

Stuffed Bell Peppers (Eggplant Rice Dressing)


This recipe is the bomb digity! So good that we even made it on The Food Network for Paula’s Best Dishes. This recipe holds a special place in our heart. We would have had no idea of the greatness of this recipe if it were not for our beautiful Mama Hazel. We can just see that little French lady standing in her kitchen in Marksville, Louisiana, chopping the holy trinity, making the rice in her rice cooker and throwing it all together in her big black iron pot. All while we were salivating over each task that she performed. What a masterpiece she created. Later in life our cousin Kurt shared with us his recipe of adding the eggplant which makes it so creamy and delicious. Just another added bonus thanks to Kurt. So it is with great honor that we share this recipe with you.
Note- This recipe makes a lot of dirty rice. Does not have to be stuffed in peppers.

Stuffed Bell Peppers (Eggplant Rice Dressing)
2 large eggplant, peeled and diced
4 cups water
2 tablespoons bouillon granules
1 pound ground beef
1 pound breakfast sausage
½ pound chicken gizzards and chicken necks
¾ stick butter
1 medium onion, chopped
1 bell pepper, chopped
5 stalks celery with leaves, chopped
3-5 cloves garlic, chopped
½ cup parsley, chopped
1 cup green onion tops, chopped
1 tablespoon Worcestershire sauce
1 can chicken broth, or boil chicken/turkey giblets (neck and gizzards) to make broth
2-4 cups uncooked long grain or parboiled white rice
Cajun seasoning
4-6 Bell Peppers (or more if you want to use all of the rice dressing)

Add eggplant and granules to boiling water, reduce the heat to medium and cook for 15 minutes or until tender. In a separate pot boil the chicken giblets (necks and gizzard) in some of the chopped onion, bell pepper and celery, and cook down to one cup of stock. If you do not want to make your own stock, use 1 can of chicken broth. Drain gizzards and reserve stock. Grind the cooked gizzards. Brown the ground beef and sausage in a lightly greased heavy cast iron pot, add gizzards. Pour off the excess grease. Remove the meat and melt the butter and add the chopped onion, bell pepper, celery and garlic and sauté until tender. Return meat to pan and add Worcestershire sauce, and cup/can of broth. Add Cajun seasoning to taste and slowly simmer for 1 ½ to 2 hours. Add the eggplant with the broth, chopped green onion tops and parsley, and simmer for a few minutes longer. Cook 2-3 cups long grain rice or parboiled rice. Mix cooked white rice into heated dressing mix just before serving. Add the rice a bit at a time until you achieve the balance that you like of rice to dressing mix. Remove tops from bell peppers. Bring a large pot of water to a rapid boil. Submerge peppers for about 3 minutes. Remove and dry. Scoop rice mixture into peppers. Place peppers in a larege casserole dish. Bake in a preheated 350 degree oven for 35-45 minutes.

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