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.
This macaroni and cheese is the “Sho Nuff” ultimate comfort food and has got to be the best I have ever flopped a lip over. I got the idea of not boiling the pasta first out of a magazine. I will never boil my mac before baking it again. Boiling the mac makes the mac dry as hell. This recipe leaves your pasta moist, creamy and delicious. This method allows the pasta to soak up all of the yummy white sauce. You are really going to like this one folks.
The Sister’s Mac N Cheese
You will need-
1 pound macaroni, uncooked
1 ½ cups Monterey Jack Cheese
1 cup sharp cheddar
1 stick butter, divided
¼ cup flour
2 cups milk, divided
1 cup heavy cream
3 cups water
1 cup Panko
1 tablespoon parsley flakes
3 cloves garlic, minced
Salt and white pepper to taste
How to make-
Get your oven preheated to 400 degrees. Spray a 13x9x2 casserole dish with cooking spray. Pour macaroni into casserole dish. That’s right you are not going to boil the macaroni first, just pour it in. Trust me when I say that it makes a huge difference. Boiling the mac and then baking it makes the pasta dry as hell. We don’t like dry mac and cheese. Back to what you need to do- Add the Monterey Jack cheese to the macaroni and set to the side. Get you a large boiler or skillet out and add ½ stick of butter. After butter has melted, slowly whisk flour in. Next, you are going to want to slowly add about ½ cup of milk. Continue to stir until your arm feels like it is about to fall off, about 10 minutes. Add remaining milk and cream and simmer for another 10 minutes. Season this goodness with some salt and white pepper. If you are feeling spicy, add you a little cayenne to taste. Next you are going to want to add water and then pour this fabulous sauce over the macaroni and cheese and do not stir. Did you hear me, do not stir? Cover tightly with foil and bake for 25 minutes, or until macaroni is tender. This dish would be great just like this, but I told you that it would be the best mac and cheese you ever flopped a lip over. So, I am going to take this dish to the next level of goodness. Add remaining butter, panko and garlic to a skillet and stir for a few minutes, just until bread crumbs are lightly toasted and have absorbed the butter. When time is up, remove foil, add bread crumb mixture and then top with remaining cheese. Oh yeah, now we are talking about the real deal right here. Leave foil off and pop back in the oven and let cook for about 10 minutes or so. Let cool before wrapping your lips around it. I hope you enjoy this wonderful comfort food.
English Peas with Mushrooms, Bacon 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 up the 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
Suzette: Little Sissy and I love us a hunk of lettuce especially when it is topped with bacon and floating in a delicious gorgonzola dressing. This makes for a beautiful presentation and is great for serving at a foo- foo ladies luncheon or your Easter celebration. This salad is a cinch to make and it is scrumptious.
The Ultimate Salad Wedge with Gorgonzola Cheese Dressing
Get- 1 head iceberg lettuce, cored and cut into quarters
3 Roma tomatoes, diced
6 slices bacon, crumbled
2 spring onions, diced
½ cup gorgonzola cheese, crumbled
Gorgonzola cheese dressing (recipe follows)
Place each wedge on salad plate. Top with tomatoes, onions, bacon, gorgonzola cheese crumbles and dressing.
Gorgonzola Cheese Dressing
What you will need for the dressing-
1 cup regular mayonnaise
1 cup sour cream
6 ounces gorgonzola cheese
1 Tablespoon red wine vinegar
½ teaspoon white pepper
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder
How to make the dressing- Crumble the gorgonzola cheese, and mix all ingredients. That is it.
Suzette: Not many people get overly excited about layered salad, but Amy and I sho nuff do. This recipe takes us back to our southern roots. It has been a family tradition to serve this at all of our holiday gatherings. Mom always used her trifle bowl to make this salad. It looks fabulous and it tastes even better.
Amy: My sister in law, Virginia told me about a recipe for a salad with goat cheese that she had tried and loved. It sounded so delicious and I knew from how she described it that I was going to like this salad. I couldn’t wait to tell Sister about it and get in the kitchen and make our own. As far as salads go, we would have to rate this as the Mercedes Benz of salads. This salad has everything in it to please all of your taste buds. You get the bitter taste from the salad greens, the sweet from the cranberries, the sour from the vinegar, salt from the almond slivers, and our favorite the umami (savory) from the goat cheese. It just doesn’t get any better than this. All of these ingredients come together and get an E for excellence in the works well together section.
What you will need-
1 tablespoon lemon juice
2 teaspoons champagne vinegar
2 cloves garlic, minced
Fresh ground pepper
¼ cup extra virgin olive oil
½ cup bread crumbs
1 teaspoon basil, chopped
Salt and pepper to taste
4 ounces goat cheese, cut into 4 rounds
10 ounces mixed salad greens
¼ cup toasted almond slivers, lightly salted
¼ cup cranberries
We use to give our mother such a hard time because she always saved jars and containers from the food she bought. When we left home and started cooking we started doing the same thing. They come in handy for all sorts of things. Like for this recipe, you will need a jar with a lid. So get it out and combine the first 6 ingredients for the dressing and shake until ingredients are mixed. Set aside. Get that oven going and heat it to 425 degrees. Put your bread crumbs, basil, salt and pepper in a recycled pie pan and toss. You can always use a shallow bowl but you see what we mean. You can really use those things. Place the bread crumbs in the center of the pie pan. Get you a pastry brush and brush the cheese rounds lightly with olive oil on both sides. If you don’t have a pastry brush you can use paper towels or your fingers. Next put the cheese rounds in the bread crumbs and coat with the bread crumbs. Place the cheese rounds on a greased baking sheet and bake for 5 minutes. While the cheese rounds are in the oven toss the greens with the nuts and cranberries. Then you are going to lightly toss with the dressing. Don’t overload the greens with the dressing; you want to be able to enjoy all of the flavors. Pack the greens in a pint size container. See, again we get to use a leftover food container. Mother always knows best! Invert the container on the plate and gently lift the container off. Ta da, that looks like a pro made that salad. Gently place a cheese round on top of the salad greens. Don’t be dumb, go on and get you some. You want to serve it while the cheese is warm and the greens are crisp.
This recipe is one of our favorites. Tomato Pie is definitely a “GET IN MY BELLY GOOD” recipe. It is always a crowd pleaser! If you take this to a function, go on and do yourself and your friends a favor and double the recipe and print out the recipe.
Savory 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
Let’s get it on-
While your oven is preheating to 350 degrees, peel tomatoes (optional), cut tomatoes in half and then slice. Drain tomatoes on paper towels. When your oven is hot lightly brown you pie crust, this will take about 10 minutes. Meanwhile mix the next six ingredients together, taste and season more if needed. I could just eat the cheese mixture on a piece of lite bread, it is so scrumptious. Layer tomatoes and mayo mixture in baked pie crust and bake for about 30 minutes. Let pie cool before slicing.
Man, we do love these shrimp. Every time we make these our company gobbles them up. The sauce is out of this world and is great on fried wings too! We are here to tell you that these Sha Bam Shrimp are “GET IN MY BELLY GOOD” and a crowd pleaser.
Sha Bam Shrimp
What you need-
1 pound shrimp, peeled and deveined
Salt and pepper
1 cup vegetable oil
½ cup of corn starch
For the Sauce-
¼ cup of mayonnaise
1/8 cup Thai Sweet Chili Sauce
1 tablespoons Sriracha chili sauce
1 spring onion with tops, diced
In a large frying pan heat oil to medium high heat. Season shrimp with some salt and pepper. Dredge shrimp in corn starch and fry shrimp until lightly brown. This want take long. Watch very closely and pull out of grease as soon as they show sign of being ready. Remove from grease and drain on paper towels. Mix ingredients for sauce and toss shrimp in mayonnaise mixture. Serve on a bed of lettuce and top with spring onions.
Amy- It’s game day folks! I can honestly say that I don’t care one thing about the football game. I only care about all of the yummy appetizers at the Super Bowl Party. I feel like it is a must to have some good wings at a Super Bowl Party. I love me some wings of all kinds but I especially love these honey, lime and cilantro wings. These are some of the best wings that I have ever flopped my lips over and I have flopped a lip over a many of wings. All of these flavors are absolutely delicious together. You will surely score a touchdown with these wings at your Super Bowl party.
Honey, Lime and Cilantro Wings
4 lbs chicken wings, fresh not frozen
3 limes (juiced)
¾ cup extra virgin olive oil
1/4 cup cilantro
½ tablespoon Kosher Salt
1 teaspoon sugar
1 teaspoon paprika
For the sauce-
½ cup honey
1 stick butter
4 tablespoons fresh lime juice
Zest from 2 limes
3 cloves garlic, minced
2 tablespoons cilantro, chopped
Salt and ground black pepper
Arugula or salad greens
Cherry tomatoes and additional cilantro (for garnish)
Make your marinade by dumping all of the things that you needed in a Ziploc bag. Mush it around making sure everything is mixed up really good. Add your clean wings to the bag and give it a shake or two. Pop in fridge for several hours and let the marinade do its magic. Turn the bag over ever so often to make sure all of the wings are soaking up the marinade. Time to drill- Daddy always calls it drilling instead of grilling. Not sure why, but he does. Get you some good tunes on and an adult beverage or soda and let’s get the show on the road. Stack you about 3 ½ pounds of charcoal in a pyramid on one side of the grill. Since I almost caught myself on fire and have a hard time figuring out how much fluid to use, I did some research to find out how much lighter fluid you are suppose to use. According to the lighter fluid bottle (who knew there were directions on the back), you are supposed to use 1.6 ounces of fluid per 1 pound of charcoal. So, add you 5.6 ounces of fluid and fire it up dude. Let your charcoal burn for about 15 minutes. Spread charcoal on that one side of the grill and let it burn for another 5 minutes. Put your wings on the other side of the grill (not directly on the fire) and shut the grill for about 35 minutes. Don’t be lifting it to take you a look at the wings. Leave the grill closed; you want all of the heat to stay inside the grill. Now head inside and make your wing sauce by putting all of the ingredients in a sauce pan and heating it until butter and honey have come together as one. Use about ½ of the sauce to baste and put the rest to the side. Now, your 35 minutes are up and you can open the grill. Baste wings using a basting brush, flip the wings and baste the other side. Don’t be shy with the basting sauce. Close the lid and grill for an additional 35 minutes or until wings are done. Once the wings are done I like to baste them again and move them to the fire side of the grill. The basting sauce will drip down on the fire and cause the charcoal to spark up. I like to get the skin charred a little bit. Take your wings off and toss with the remaining sauce (that you put to the side). Serve on a bed of arugula or salad greens and garnish with cherry tomatoes and fresh cilantro. I like to use arugula because the peppery flavor from the arugula works so well with the honey and lime sauce but you can use whatever you like or have. The heat from the wings will wilt the greens and make them so darn yummy.
Suzette- Did you know that crawfish is the other white meat? Well it is, so eat mo crawfish! If you are feeling froggy you might want to jump on this dip! We make this spread for a lot of our caterings and it is always a huge hit and makes for a wonderful presentation.
Easy Crawfish Spread
Get these things-
1 8 ounce package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
½ cup celery, minced fine
½ cup green onion, sliced with tops
Cajun seasoning, to taste
½ tablespoon horseradish
½ pound crawfish, cleaned, chopped and divided
1 cup the sister’s remoulade or cocktail sauce
Lemon slices and parsley for garnish
Make it- Count the first 7 ingredients and put them in your bowl and only half of the crawfish meat, repeat only half. We will share a little insider’s tip with you. Spray your hands with cooking spray before forming the cheese mixture into a ball. This helps keep the cheese from sticking to you like glue. Take both your hands and make believe you are a child again, playing with play dough and shape the mixture into a ball. Place on a garnished tray. We use swiss chard leaves. Then you are going to sprinkle the remaining crawfish, which we told you to save, on top of the cheese ball. Then, pour the cocktail sauce or remoulade all over the crawfish. We prefer the remoulade. Try out our great recipe for the remoulade. Now, take those lemons and parsley and make it all pretty. Stick a serving tool in it and call it done! Serve with crackers or scoops.
Amy- Eggs Beauregard is an old Southern recipe that is similar to eggs Benedict. Instead of using an English muffin, Canadian ham and a Hollandaise sauce you use a biscuit, sausage patty and a cream sauce. This is the sister’s take on this old southern dish.
What you will need for eggs Beauregard-
½ cup celery, diced
½ small onion, diced
½ cup red or green bell pepper, diced
½ stick butter
3 tablespoons flour
1 pint half and half
Couple of dashes hot sauce
1 cup gruyere cheese, grated (optional)
¼ cup spring onion with tops, chopped
Cajun seasoning, to taste
Sausage patties and Hot buttered biscuits
Go on and break out your skillet. Put your butter in and let it melt over medium heat. Next add your onion, celery and red pepper and sauté until your veggies are tender. Season your veggie with a little Cajun seasoning. Sprinkle your flour over the veggies and give it a good stir and cook, stirring constantly for about 5 minutes. Spread vegetables evenly in the skillet. Slowly add your cream while stirring. Season up this goodness with a little salt, pepper and hot sauce. Reduce your heat to simmer and cook for an additional 5 minutes. Increase your heat to medium and let sauce get hot. Put 1 cracked egg at a time in cream (couple of inches apart). Put lid on top and poach eggs in cream until they reach desired doneness. Sprinkle with cheese and spring onions. Cover and allow cheese to melt. Season eggs with the Cajun seasoning. Slice buttered biscuit, top with sausage, egg and cream sauce. Garnish with fresh parsley.