The Sweet and Savory Sisters!



The Sister’s Bouquet Garni

I know some of you are asking what is this? Well I am going to tell you it is the Mack Daddy of seasonings you need when cooking soups, stews or making a homemade broth. It’s like a little Gift for your groceries! The bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with string and cast adrift in your pot to flavor a soup, stew, or broth.

They are tied together so they can be removed easily at the end of the cooking.

There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may also include basil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or stem), leek, onion and parsley root are sometimes included in the bouquet. You may use what ever you want. Here is our recipe.


2 sprigs Fresh Thyme

2 Dried Bay Leaves

Leafy Greens from two Celery Stalks

6 sprigs Fresh Parsley


Arrange the herbs in a neat stack on top of each other and tie the ingredients into a tight bundle with string. Place into broths, sauces, stews and soups. Remove the bouquet garni from cooking liquid once it is done cooking and discard it.




Tip of the Day – purchasing a baking sheet

Picking a Baking Sheet
Baking pros advise buying heavy, durable rimmed aluminum baking sheets.  These are also known as half sheet pans. Try to find heavy-duty, restaurant quality aluminum pans.  Cheap baking sheets start to warp at 300 degrees.  

Nathan preparing the perfect pomegranate

Check out this video of Nathan preparing the perfect pomegranate. Nathan is the son of my best friend Claire. He does an amazing job! Just click on his name and enjoy! It is really so good!


Scooping Ice Cream

Having a hard time scooping ice cream out? This tip makes it much easier. Microwave the hard pint or quart on high for 10- 15 seconds. this will soften the ice cream without melting. Our mom taught us this tip.

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

Good Morning Grocery Lovers!

It’s a fine day to be a grocery lover, cause you know how us sisters love our groceries! Amy is at the beach with her girlfriends and they all will be cooking up some savory dishes. You know if Amy packs a deep fryer it’s going to be a good weekend! As for me it is Game day and LSU plays the Florida Gators. So, with that being said I think I will serve deep fried gator tail over a bed of rice and Gator Gumbo! Not really, but it sounds good!

Today I am making it a trouble-free Saturday cooking day. Caleb and Allison, my beautiful children, have both gone away for the weekend and Rick will be playing golf. So, I am going to cook just for me and watching the game and do just what I want to do! Since I am just cooking for me I am making some dirty rice, I have a little boudain and I will put together a little salad. Got to have some Slap Ya Mama cheese biscuits to. Today I am using a box mix of dirty rice and that is OK! I use Zatarain’s. I put a little twist on it so it will have that savory flavor!


Dirty Rice

Don’t worry; it’s only a name. Dirty rice isn’t actually dirty—it’s called that because the chicken gizzards and livers it’s traditionally made with give it a brown or “dirty” color. Most common in regions of Southern Louisiana and Mississippi, it’s similar to pilaf in its use of the holy trinity of New Orleans cooking—green bell pepper, celery and onion. Then meat is added, and the whole thing is garnished with green onions and parsley.

 An insider tip: If you’re not into chicken livers and gizzards, try it with ground beef or sausage for a delicious alternative.

 Today I will be using ground pork and ground beef.

What You Need

1 12-oz package Zatarain’s Dirty Rice Mix

1 lb ground pork

1 lb ground beef

2 tablespoons oil

1 ½ tablespoons flour

½ cup minced onion

1 rib celery, minced

¼ cup minced bell pepper

½ tablespoon minced garlic

2 ¼ cups chicken broth

½ cup chopped green onion

½ tablespoon Slap Ya Mama

2 tablespoons chopped fresh parsley

Louisiana Hot Sauce to taste


Lightly brown ground pork and ground beef and drain, set aside.

Make a dark roux by mixing oil and flour in heavy bottomed 6 to 8-quart saucepot over low heat. Stir constantly using wooden spoon.

When roux is finished, stir in onion and allow to brown, leaving heat on low. Next, add celery, bell pepper and garlic. Add Rice Mix and stir for 5 minutes to toast rice. Then add your ground beef and pork and stir for an additional 4 minutes

Stir in broth; allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes.

Sprinkle with green onion and parsley just before serving!

Geaux Tigers!

Shrimp Stock

Having shrimp for dinner?  Don’t throw away the shrimp peels.  The shrimp peels make a wonderful shrimp stock that you can freeze and use later.

  • tbsp spoon of oil
  • shrimp peels
  • bay leaf
  • carrot
  • 2 celery stalks
  • 1 onion
  • clove of garlic
  • salt and pepper to taste
  • Heat oil, add all ingredients

Cook for a few minutes.  Add 8 cups of water.  Bring to a boil and then reduce heat to low.  Simmer for an hour or so.  Strain, cool, freeze and use for your next soup or stew.

Cream Cheese and Crackers (Party Appetizer)

Need a quick appetizer for a party or for friends and family?

  • Take a block of cream cheese and dredge in a packet of dry ranch or italian salad dressing mix.
  • Serve with crackers

Crispy French Fries

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

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