November 22nd, 2019 Ok Mademoiselle, you are on your own now and in LA! Time to bring our traditions to the Bay area! You better have your Greenburg Turkey and Honey Baked Ham! I reposted the basics, so get busy! Ha!
THANKSGIVING WITH MIMI AND MADEMOISELLE
APPETIZERS
Mademoiselle’s charcuterie board (she’s very talented at this!)
MAINS
Greenburg Smoked Turkey
Honey Baked Ham
SIDES
Party Potatoes
Mimi’s Sweet Potato Casserole
Biscuit Cornbread Dressing w/Giblet Gravy
Green Beans with Bacon and Fried Shallots
Cranberry Sauce
Parker House Rolls
DESSERT
Pumpkin Pie
Pecan Pie
Cherry Pie
Whipped Cream
These recipes are tried and true and handed down and over by family and friends. Happy Thanksgiving Y’all! Bon appetit!
November 22nd, 2019
This recipe is an oldie but a goodie, often referred to as Patrician potatoes, we call them party potatoes because we make them for almost any family celebration.
Print Recipe
Party Potatoes
Delicious mashed potatoes for any occasion.
Instructions
Peel Potatoes, cook and drain.
While potatoes are boiling, beat sour cream and cream cheese until fluffy. Add salt, pepper, garlic powder, stir to combine well.
Add hot potatoes and 1/2 cup potato water to cheese and spice mixture. Mash to desired consistency.
Pour into large casserole dish. Cover with melted butter and sprinkle with paprika and chives if desired.
Bake at 350 for 30 minutes. Remove from oven and serve.
September 12th, 2019 Mademoiselle’s significant other MM loves waffles. We love that he loves waffles, and even though we taught him how to make them last week, we wanted to post the recipe so he always has it! So, here it is for easy access and for us to share. The recipe works perfectly for pancakes too. However, Mimi asks that you make her one important promise before you enjoy this recipe. Only use real maple syrup! That fake stuff does not do justice to the taste of the batter!
 Mimi's Wonderful Waffles 2019-09-12 17:28:14 Yields 12 The best slightly sweet and crispy waffle. - 2 Cups All-Purpose Flour
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 3-4 Tablespoons Sugar
- 2 Large Eggs, Lightly Beaten
- 3 Cups Buttermilk
- 4 Tablespoons melted butter
- Heat waffle iron or a griddle to 375 degrees. Butter or grease waffle iron.
- Whisk dry ingredients together in large mixing bowl.
- Make a well in the center of dry ingredients.
- In another bowl or large measuring container combine buttermilk and eggs, mix well.
- Melt butter and let cool.
- Add cooled butter to liquids.
- Add wet ingredients into well of dry ingredients and mix quickly with a whisk.
- Using a 1/2 cup measure ladle onto griddle for pancakes or waffle iron.
- For, pancake wait until bubbles appear on top and then turn. About 2 minutes per side.
- Keep heated in a 175 Degree oven.
By Mimi Because I Say So http://www.becauseisayso.com/
July 4th, 2019 The weather is warming up and outdoor living and entertaining is upon us. Why don’t you invite your friends over and cook up a memorable outdoor meal? Mimi and Mademoiselle will share one of our favorite menus that says, “Yea, it’s summer!”
 Shrimp, Vidalia Onion and Chorizo Sausage Skewers 2015-05-20 11:16:32 Serves 4 Grilled Shrimp, Vidalia Onion and Chorizo Sausage on Skewers is a summer grilling hit! - 24 Jumbo Shrimp (Uncooked, Deveined)
- 2 Garlic Cloves
- 1 Large Vidalia Onion
- 1/4 Cup Extra-Virgin Olive Oil + 2 Tablespoons
- 2 Tablespoons Fresh Lime Juice
- 8 oz. Dried Chorizo Sausage
- Kosher Salt
- Fresh Black Pepper
- Set out 8 skewers or soak 8 wooden skewers in water.
- Heat grill or indoor griddle.
- Toss shrimp in garlic, oil and lime juice in a large bowl. Salt and pepper to taste. Cover and refrigerate.
- Cut onion into 8 wedges, in a separate bowl, toss in extra 2 Tablespoons olive oil. Salt and Pepper to taste. Cover and refrigerate.
- Cut chorizo on the bias into sixteen 1" pieces.
- Thread shrimp and chorizo onto each skewer, alternating pieces with onion wedge slices. Approximately, 3 of each.
By Mimi & Mademoiselle Because I Say So http://www.becauseisayso.com/
 Avocados with Balsamic Vinegar 2015-05-20 11:29:49 Serves 4 A simple yummy summer side dish! - 2 Firm, large, ripe Hass avocados, peeled, pitted and cut in half.
- 1 small lime, juiced.
- Balsamic Vinegar, plain, peach or other light variety.
- Pinch of Herbes de Provence or Kosher Salt.
- Plate peeled, pitted and halved avocados.
- Squeeze juice of lime over prepared avocados.
- Fill seed center with vinegar.
- Optional: Season with a pinch of kosher salt or herbes de provence.
By Mimi & Mademoiselle Because I Say So http://www.becauseisayso.com/
 Tequila and Sweet Lime Watermelon 2015-05-21 12:37:23 Serves 12 A delicious way to serve watermelon! - One seedless watermelon
- 4 limes
- 1/2 cup sugar
- 1/2 cup tequila
- Cut watermelon into wedges
- Zest 4 limes
- Squeeze juice of 4 limes
- Mix lime juice and tequila in small saucepan, heat to simmer
- Add sugar and dissolve
- Cool completely
- Pour lime syrup over watermelon
- Sprinkle with lime zest
- Refrigerate until serving
By Mimi and Mademoiselle Because I Say So http://www.becauseisayso.com/
 Summer Fresh Strawberry Cake 2015-05-20 12:10:59 Serves 12 An easy but decadent summer cake! - 1 Package white cake mix
- 1 Small box jell-o strawberry gelatin
- 1 Cup small diced fresh strawberries
- 1/2 Cup hot water
- 1 Cup canola oil
- 4 Eggs
- 2 Tablespoons Flour
- 1 pound powdered sugar
- 1/4 cup butter, softened
- 1 cup fresh diced strawberries
- Mix cake mix, jello and flour in a large bowl.
- Add hot water and oil. Mix until well blended.
- Add eggs one at a time, being well.
- Add berries folding gently into batter.
- Pour batter into a well greased and floured 9 x13 square baking dish.
- Bake at 325 Degrees for 30-45 minutes.
- Cool completely.
- Cream butter and sugar together.
- Add strawberries, Mix well.
- Pour over completely cooled cake.
- Serve with vanilla ice cream. Hopefully, homemade! Enjoy!
By Mimi & Mademoiselle Because I Say So http://www.becauseisayso.com/
November 21st, 2018 Mademoiselle is all about Mimi’s Thanksgiving recipes so here’s my easy Cornbread Biscuit Dressing! Its the best of both worlds, especially if you combine it with Giblet Gravy! Yum!
 Mimi's Cornbread Biscuit Dressing 2017-11-15 15:49:01 Yields 14 A Traditional Simple Southern Dressing - 4 Cups Soft Fresh Biscuit Crumbs (We use a can of Immaculate Bakery Buttermilk Biscuits)
- 4 Cups Cornbread Crumbs (We use our own recipe, but any will do)
- 4 Eggs (Lightly Beaten)
- 3 Cups finely sliced Celery
- 2 Cups Sweet Onions finely chopped
- 1/2 Cup Butter
- 1/2 Cup Fresh Finely Chopped Sage
- 7 Cups Chicken, Turkey or Vegetable Stock
- Salt and Pepper to taste (or 1 tsp. each)
- Preheat Oven to 400 Degrees.
- Crumble biscuits and cornbread in very large mixing bowl, set aside.
- In a large cast iron skillet, saute celery and onion in butter. Stir in sage, saute 1 minute. Remove from heat. Cool.
- Whisk broth and eggs together. Add to sautéed mixture.
- Pour sauteed mixture into biscuit/cornbread crumbs. Stir to combine.
- Regrease sides of cast iron skillet.
- Pour mixture back into cast iron skillet.
- Bake, uncovered, for 45-50 minutes or until golden browned.
- If you are vegetarian or vegan, you may replace eggs with your favorite egg replacer or 1/2 cup almond milk, but reduce the vegetable stock by 1/2 cup. You may replace the butter with olive oil or double the amount of applesauce. You may want to increase your herbs and spices a bit, but otherwise you should have a fantastic dressing too!
By Mimi Because I Say So http://www.becauseisayso.com/
November 21st, 2018 
Last time we posted “the crust”, this time we are focusing on some ideas for pie filling. A favorite pie around our parts is pecan. This is a very versatile recipe that always turns out perfect!
 Mimi's Pecan Pie 2015-10-12 17:27:41 Yields 1 The Perfect Pecan Pie - 3 Eggs
- 1 Cup Sugar
- 1/2 Cup Light Corn Syrup
- 1/4 Cup Melted Butter
- 1-2 Cups Pecans (whole or chopped)
- Preheat Oven to 375 degrees.
- Beat eggs slightly in a 2 quart bowl.
- Stir in sugar, corn syrup and melted butter.
- Add pecans (chopped or whole) either one cup for gooey pie and two cups for chewy, nuttier pie.
- Stir pecans to coat.
- Add filling to prepared raw pie dough.
- Bake in center of oven 35-40 minutes or until filling is slightly firm.
- Center of pie may look soft when pie is gently shaken, but it will become firm when cool.
- You can add 1 Tablespoon of Whiskey or Bourbon (reduce the butter by same amount) for a kick or line the pie crust with a thin layer of fudge before you cook it if you want a bit of chocolate with your pecans. Serve with homemade whipped cream.
By Mimi Because I Say So http://www.becauseisayso.com/
November 21st, 2018 Mademoiselle’s cooking for Thanksgiving and Mimi sent her a Greenberg Turkey! But, you cannot have your turkey without cranberry sauce. This recipe is so easy that you should NEVER use the stuff from the can again. If you are lucky to have any left after Thanksgiving, it stores just like jelly and is great on sandwiches until its gone!
 Mimi's Cranberry Sauce 2016-11-03 19:20:35 The basic cranberry sauce your grandmother made! - 1 Cup Water
- 1 Cup Sugar
- 1 Bag Cranberries
- Bring water to a boil.
- Add sugar slowly stirring constantly until dissolved.
- Add cranberries, let simmer until popped.
- Cool to thicken.
- We are purists. No orange juice or zest. However, some people love the extra flavor this adds. If you want a hint of orange add 2Tbsp orange juice and a teaspoon of zest. Chopped pecans are also an option.
Because I Say So http://www.becauseisayso.com/
November 21st, 2018  Mimi and Mademoiselle cannot get enough of desserts, especially as we approach the holidays. We want to give you lots of reasons to make “the crust” a staple in your cooking repertoire so here is another pie in the sky option, Mademoiselle’s Cherry Pie. We guarantee that if you take this as your contribution to the holiday meal, you are assured a return invitation!
Mademoiselle's Cherry Pie 2015-10-27 18:19:38 Yields 1 The best cherry pie! - 1 1/3 Cups Granulated Sugar
- 1/3 Cup Flour
- 2 Cans Tart Cherries (not pie filling), drained.
- 1/4 Teaspoon Almond Extract
- 2 Tablespoons Butter
- Optional: Red Food Coloring
- Decorative, Coarse, Sanding or Turbinado Sugar
- In a large mixing bowl, combine all ingredients and gently fold together.
- Pour into pie shell, cover with top crust, cut crust to vent or lattice.
- Bake at 425 degrees for 30-40 minutes.
- The secret to this pie is the tart cherries and the almond extract. It does not need the red food coloring, that is purely optional and we do not use it. We do occasionally dust with decorative sugar. Serve with homemade whipped cream or vanilla ice cream.
By Mademoiselle Because I Say So http://www.becauseisayso.com/
October 22nd, 2018 Mademoiselle LOVES Halloween. Mimi and Mademoiselle would begin heated costume negotiations each August only to culminate in the ultimate Halloween costume choice for Mademoiselle. Tradition also called for an Open Door party with food, drinks and treats! Our menu: Chili and all the fixings and MDC margaritas!
 Mimi's Chili 2016-10-18 18:59:24 A delicious hearty chili with beans - 2 Tablespoons Olive Oil
- 8 Large Garlic Cloves
- 1 1/2 cups chopped onion (one small yellow/one small white)
- 1 1/2 lbs. ground chuck
- 1 1/2 lbs. ground round or sirloin
- 5 Tablespoons Chili Powder
- 1 Tablespoon ground Cumin
- 1 Teaspoon ground dried Basil
- 1/2 Teaspoon dried Oregano
- 1/2 Teaspoon dried Thyme
- 1 28 oz. can crushed tomatoes
- 1 32 oz. box chicken stock
- 1 12 oz. bottle beer
- 1 6 oz. can tomato paste
- 1 can prepared chili beans
- 1 can prepared kidney beans
- Heat oil in large dutch oven or stock pot.
- Food process onion and garlic into small pieces. Sauté under medium to high heat until translucent.
- Add both meats and cook until brown, continually using spooin or spatula to break up the meat into small bits.
- Once browned, add chili powder, cumin, basil, oregano and thyme. Stir well. Cook for a few minutes.
- Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking.
- Mix in beans. Simmer until ready to eat.
- You can alter the fat in the chili by the fat content you use in the meat. You can adjust the heat by adding more or less chili powder or a bit of cayenne. We make a double recipe of this chili to feed everyone, but be prepared that it takes a big pot for 3-6 lbs of meat!
- Serve with chopped red onion, avocado, chopped cilantro, sweet hot jalapeños, fresh jalapeños, sour cream, shredded cheese and any other hot sauce of choice. Don't forget the Fritos and cornbread too!
By Mimi Because I Say So http://www.becauseisayso.com/
August 18th, 2018 Mimi and Mademoiselle love salmon. So, when we figured out a new way to make salmon, we had to share. We have a chef friend that inspired this recipe, so we will call it Salmon Li! You can have your fishmonger debone and butterfly the salmon steaks or its so easy to do so yourself. Here’s a butterfly tutorial here. Our secret is the Soy Vay Very Very Teriyaki marinade…We have made so many marinades from scratch, but it doesn’t make sense when this one is so readily available. Enjoy!
Salmon Li 2018-08-18 06:51:20 Serves 4 A deliciously different way to cook salmon - 4 2" Salmon Steaks (Deboned and butterflied)
- Soy Vay Very Very Teriyaki Marinade or Your Favorite Teriyaki Marinade
- Sesame Seed Oil
- Marinate salmon steaks with Soy Vay or your favorite teriyaki marinade for 30. Heat a skillet or griddle greased with sesame seed oil to 375 degrees. Place salmon steaks on heat for 4-5 minutes each side, basting with marinade as you cook each side. Thats it!
- You can cook broccoli rabe or sugar snap peas in the same marinade on the griddle or skillet. Make some orzo or rice and you have this quick delicious meal in a snap!
By Mimi and Mademoiselle Because I Say So http://www.becauseisayso.com/
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