The Sweet and Savory Sisters!



Basmati Rice Salad

This salad is great for using up those great summer tomatoes and corn.  This salad goes great with just about anything.  It is very simple and yummy. We have added grilled shrimp to this dish and it was delish and nutrish.

1 cup basmati rice

2 cups water

1\2 teaspoon salt

4 ears of corn, kernels cut from the cob

3 tablespoons olive oil

2 tomatoes, seeded and diced

¾ cup of red onion

3 green onions, chopped


1 tablespoon olive oil

½ lemon, juiced

 ¼ cup Red wine vinegar

¼ cup olive oil

½ tablespoon sugar

¼ cup minced fresh basil

Salt and pepper to taste


 Preheat oven to 375. In a medium pot bring rice and water to a boil, add salt, cover and reduce heat to low and simmer for twenty minutes. Toss corn with 3 tablespoons of olive oil and bake on a baking sheet for 20 minutes or until golden brown. Combine rice, corn, tomatoes, red and green onion in a large boil.  Mix all ingredients for dressing.  Pour desired amount of dressing over rice and corn mixture. Cover and chill at least one hour before serving.


Tomato Pie

This recipe is one of our favorites. It is always a crowd pleaser!

Tomato Pie

1 deep dish pie crust, baked
3 tomatoes peeled, sliced and drained (salt and pepper to taste)
½ cup of chopped green onion
¼ cup of fresh basil chopped
2 ½ cups of grated Colby and Monterey jack cheese
½ pound of bacon fried, drained and crumbled
1 ½ cups of mayonnaise (Hellman’s)
Salt, pepper and garlic powder to taste

Preheat oven to 350 degrees and lightly brown pie crust. Peel tomatoes, cut tomatoes in half and then slice. Drain tomatoes on paper towels. Meanwhile mix the next six ingredients together. Layer tomatoes and mayo mixture in baked pie crust. Bake for 30 minutes.

The Sister’s Shrimp Creole

The Sister’s Shrimp Creole


2 pounds med-large shrimp, peeled or shells on

1 16 oz. can Crushed Tomatoes

1 (8-ounce) can tomato sauce

1 large onion chopped

2 stalks celery diced

2 cloves garlic diced

1/2 cup chopped green onions

handful of chopped fresh parsley

2 bay leaves

Salt & Pepper to taste

Slap Ya Mama Cajun Seasoning

Louisiana Hot Sauce to taste

1 tsp. sugar (neutralizes the acid in the tomatoes)

1 cup water or stock (shrimp or chicken)

2 tablespoons flour

3 tablespoons oil

Cooked white rice

I always peel my shrimp and save the shrimp shells and make a little shrimp stock.

Shrimp Stock: Rinse peelings, put in a pot and just cover them with water. Bring to a boil, add a pinch of salt  and boil for about 5 minutes. Let cool and strain the stock and you’re done. Substitute the water called for in the recipe with an equal amount of shrimp stock. Freeze the remaining stock (by all means don’t throw it away!)


In a large pan or pot, make a blond roux with the flour and oil. Add the onions and sauté for about 10 minutes. Add the celery and sauté for another 15 minutes. Stir in the tomatoes, tomato sauce, sugar, garlic and bay leaves and continue to cook for 30 – 40 minutes on a med-low heat stirring frequently. 

Add the water (or stock) and sugar; bring to a boil stirring frequently. Reduce the heat to med-low. Add green onions and parsley and stir. Simmer for 20 minutes covered stirring every five minutes. Hint: look at the thickness, will it cover rice like a thin gravy? If not add more flour. Add the seasoning and shrimp  and simmer for about 2 to 5 minutes.Taste and add seasoning as needed. 

Remove bay leaves and serve over hot cooked rice with a little hot French bread to sop up the gravy. Garnish with chopped parsley and chopped green onions.


Fried Green Tomatoes

Fried green tomatoes is definitely a southern thing. We love them and our Mom has been making these for us forever. They are good for a side dish, an appetizer or in a sandwich. We love to make a BLT and substitute red tomatoes for fried green tomatoes. We also like to add avocada. To make it even better slap some dill mayo (recipe follows) on it and you got one good sandwich. YUM YUM! My mouth is watering. I hope you enjoy!

Fried Green Tomatoes


Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

Kosher salt


In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk together, making an egg wash. Slice the tomatoes into ½ -inch slices and lay on paper towels to dry and sprinkle with kosher salt. Sprinkle tomatoes with ½ teaspoon of Cajun seasoning. Add parmesan cheese to panko crumbs. Dip the tomato slices into the flour, then egg wash and then panko parmesan cheese mixture on both sides. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve hot and with dill mayo.

Dill Mayonnaise


¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice


Combine all ingredients.

The Queens Potatoes

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The Queens Potatoes  

4 medium tomatoes

2 pounds of potatoes, peeled and chopped

8 tablespoons of butter

2 cloves of garlic, minced

½ cup of diced onion

1 egg, tempered (with potatoes after mashed)

½ cup of mayonnaise

Salt and Pepper

¼ cup of grated parmesan cheese



Cut tomatoes in half and scoop out seeds and pulp, invert to drain

Place potatoes in boiling salted water and boil until tender, approximately 14 – 16 minutes

Melt 8 tablespoons of butter in a skillet and sauté onions and garlic until onions are translucent 

When potatoes are ready, drain and shake in a pan over medium heat until dry

Mash potatoes and add butter and onion mixture, tempered egg, mayonnaise and salt and pepper

Blot the inside of the tomatoes with a paper towel and salt and pepper inside of tomatoes

Pipe potatoes into tomatoes and sprinkle with parmesan cheese

Place in lined broiling pan and bake in a preheat 425 degree oven for about 10 minutes


White Chili and Beach Bread

We are finally going to get some cool weather this weekend.  I am so excited!  We sure do need a break from this South Georgia heat. I am so sick of it.  My mood seems to change with the weather. According to the weather report I should be in a great mood this weekend.  I love to cook and eat soups and stews but I don’t like to cook them when it is so hot outside.  I have been super stoked about fall. My plan for the weekend is to relax and cook.  I thought it would be a perfect weekend for White Chili and Beach Bread.  Both of these recipes are “Get in my Belly Good”!  I hope you and your family will enjoy it.  This recipe can also be done in your crock pot.   

White Chicken Chili

5 chicken breasts

1 large onion, chopped               

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder   

½  teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese


 Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder.

 Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked.  Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth.   Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. 

Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.   

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama  

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portions.  Use bread for dipping and sopping.

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