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Fingerling Potato Skins

Amy- I am not going to say these potato skins are easy to make because they are not.  They are pretty much a pain in the rear end but it is well worth it.  These tater skins taste and look amazing. I buy the bag that has the yellow, purple and orange potatoes in it. Don’t confuse them with a new potato because they are totally different. They are pretty freaking awesome and are always a huge hit. 

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What you need-
20-25 fingerling potatoes (assorted colors)
3 tablespoons olive oil
Sea salt and pepper, to taste
6 slices bacon, chopped into bits and fried
1 – 1 ½ cup shredded cheese
½ cup sour cream
¼ cup mayonnaise
2 tablespoons onion, finely diced
2 tablespoons chives, finely chopped
Salad greens and cherry tomatoes (optional, for garnish)

Instructions-
Go on and get that oven going and heated to 400 degrees. I love the way fingerling potatoes taste and look.  They are small, stumpy and look like a finger and have an amazing taste. They are so cute to me.  Cut potatoes in half lengthwise. Spray a broiling pan with cooking spray and position potatoes in a single layer, cut side down.  Drizzle oil and season them up with a little salt and pepper. Roast in the oven for 20-25 minutes or until done.  While your taters are roasting, mix together the sour cream, mayonnaise and onions. Season the mayo and sour cream mixture with salt and pepper. Remove potatoes from oven and cool until you can touch and work with. Go on and increase your heat to 450 degrees. This is where it gets to be a pain in the rear. The potatoes are so small so it’s a little difficult scooping the pulp out without tearing the skin. Get you a small spoon and carefully scoop out the inside of the potatoes. Take your time and don’t get yourself in a hurry. We will not be using the inside of the potatoes so put them in fridge and eat them when you want to (mash and add you a little butter and sour cream). Once you have removed all of the inside put skins back on the baking sheet and sprinkle skins with sea salt, bacon and cheese and cook for about 5 minutes or until cheese has melted. Get you a pretty tray out and garnish with salad greens and place skins on it.  Dollop the potato skins with the sour cream mixture and sprinkle with cherry tomatoes and chives.  These are great for an appetizer or as a side dish.

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Strawberry Jam and Better Butter Biscuits

food pics 141Amy- I saw a similar recipe to this and just knew I had to do our own recipe. Suz and I served these wonderful biscuits at a party and everyone just loved them. They are pretty darn easy and inexpensive to make. I love the flavors of the strawberries and lime; they work so well together. They are great right out of the oven or served with a dollop of ice-cream or homemade whipped cream,yum-yum.

Strawberry Jam and Better Butter Biscuits

What you need for the strawberry jam-
16 oz fresh strawberries, hulled and quartered
¼ cup sugar
1 lime, zested
1 lime, juiced
For the better buttered biscuits-2 ½ cups Bisquick
¾ cup sugar
1 teaspoon lime zest
1 stick cold butter, cut into slivers
¾ cup buttermilk
3 tablespoons butter, melted
Sugar for sprinkling

Make the strawberry goodness-
Yum-my, I love some strawberry goodness. Alright, this is what you need to do, get you a medium heavy bottom sauce pan out, add your strawberries and sugar and give it a good ole stir. Turn your heat to medium high and stir occasionally for about 12-15 minutes, watching very closely. Don’t you be burning those strawberries. Remove from the heat, add your lime zest and lime juice, stir it up real good and let those babies cool. For the better butter biscuits-I get so darn tickled at the name, “better butter biscuits”. Some friends and I went through Mrs. Weiner’s one morning before high school to get some breakfast. My friend asked me what he should order. I told him to get us 1 dozen of the “better butter biscuits”. He ordered them that way and the lady was like, “huh, I don’t know what you are talking about”. He just kept saying, “better butter biscuits; we want the better butter biscuits”. It was so funny and we have laughed about that for years. So to make these better butter biscuits, get you a large bowl out and add your Bisquick, sugar and lime zest. Using your clean fingers work the butter slivers into the Bisquick and sugar mixture. Add your buttermilk and mix until just combined. Flour you a surface, plop dough out and knead dough for a couple of minutes. I divide the dough into 2- 3 pieces because it makes it easier to work with. You can do it the way you want to. Roll dough about ½ inch thick. Use a 2 ½ inch biscuit cutter to cut out the biscuit rounds. Brush each biscuit with some better butter and sprinkle lightly with sugar. Use the back of a small spoon or your thumb and make a divot in each biscuit and then spoon strawberry mixture into each divot. Place on a greased cookie sheet and bake for 12-15 minutes or until golden brown and no longer doughy.

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Hot Ham and Swiss Dip

Hot ham and swiss dipSuzette- Can I get a HELL YEAH?! This dip is off of the chain; it is creamy, meaty and cheesy. It doesn’t get much better than that combo. We just recently added this dip to our catering menu and it has become one of the Sister’s most popular dips .We like to serve this dip with homemade toast points. It’s like eating a hot ham and Swiss cheese sam-ich, but better.

Hot Ham and Swiss Dip

What you are going to need-
8 ounces cream cheese, room temperature
¾ cup mayonnaise
½ cup sour cream
1 tablespoon Creole mustard
2 cups diced fully cooked ham
1 ½ cups shredded Swiss cheese
2 tablespoons finely chopped spring onion

What you are going to do with the stuff you needed-
Get your handy dandy hand mixer and a bowl out. Count the first 4 things and put them in the bowl. Mix it up until the ingredients come together as one. Next, fold in your ham, cream cheese and spring onion. Next pour that goodness in a casserole dish and pop it in a preheated 350 degree oven for about 20 minutes or until bubbly.

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Caramelized Pear Torta

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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.

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Italian Torte

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Italian Torte
This makes a large torte. You can 1/2 this recipe and use a small spring form pan. This torte makes for a beautiful presentation. This is one of our most popular catering choices.
This is what you will need-
32 ounces cream cheese, softened
12 slices provolone cheese
8 ounces pesto
8 ounces sun-dried tomato pesto
Fresh basil leaves and cherry tomatoes, for garnish

Make your torte-
Get you a large mixing bowl out and add your cream cheese and garlic. Stir it up real good. Get your spring form pan and spray the bottom and sides real good. You are going to make 2 layers of each ingredient. This is the order- cream cheese, pesto, provolone cheese and then sun dried tomato pesto. Save you a little of both pestos to garnish the top of the torte. Layer about 1/2 of each ingredient into the spring form pan and continue layering until all ingredients have been used. Once your done layering, cover with saran wrap and pop in fridge for 3 to 4 hours. Carefully remove sides of spring form pan. Serve torte on bottom of pan. We place pan on a serving tray and garnish sides with cherry tomatoes. Garnish top of torte with fresh basil and additional pesto and sun dried tomato pesto. Serve with crackers.

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Creamy Eggplant Dip

Creamy Eggplant Dip

Gather up:

2 large eggplant
2 cups mayonnaise
2 cups parmesan Reggiano cheese, grated
2 small cloves garlic, crushed

How to fix it:
Preheat oven to 400 degrees. Line a large broiler pan with aluminum foil. Cut eggplant lengthwise in half. Bake eggplant until tender, about 10-15 minutes. Remove pulp from skin and place in food processor with mayonnaise and garlic. Pulse until blended. Stir in 1½ cups cheese and season with salt and pepper to taste. Pour mixture into a greased casserole dish and top with remaining cheese. Bake in a preheated 350 degree oven until warm and cheese has melted. Serve with toast points.

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Artichoke and Collard Green Dip

Artichoke and Collard Green Dip

Ingredients:

4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

2/3 cup freshly grated Parmesan

½ cup sour cream

½ cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until fragrant, about 2-3 minutes. Stir in all of the cheese and cook until the cheese has melted. Add sour cream, mayo, salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts. Add mixture to a casserole dish. Top with additional parm if desired. Bake for 20 minutes until golden brown on top.

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Fiery Cajun Shrimp

Fiery Cajun Shrimp

Serve plenty of French bread for sopping up the spicy butter goodness.

Ingredients:
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons of fresh lemon juice
1 tablespoon of ground black pepper
2 teaspoons of 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
Directions:
Preheat oven to 400°F. Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and cajun seasoning.Pour mixture into a large baking dish or pan. Add the shrimp and top with lemon slices. Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. Add parsley before serving.

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La Chicks in La Blanket

This is The Sister’s take on pigs in a blanket. We like to serve these on game day or any day for that matter. Our guests love when we serve these puffs of goodness.

La Chicks in La Blanket

Ingredients:

1 ½ pounds chicken sausage, with provolone and Italian herbs
2 sheets puff pastry
1 egg
1 tablespoon water
Flour for work surface

Directions:
Preheat oven to 450 degrees. Slice sausage in 1 inch pieces. On a floured surface, working with one sheet of puff pastry at a time, roll into a 14×11 inch rectangle. Using a pizza roller cut lengthwise into seven 1½ -inch wide strips. Cut each strip crosswise into 6 rectangles, each about 3½ inches long. In a small bowl, beat together egg and 1 tablespoon water; set aside. Place a piece of sausage on the pastry. Roll to enclose, brushing with egg wash. Transfer the wrapped sausage to a lightly greased baking sheet. Refrigerate and let chill for 15 minutes. Transfer baking sheets to oven and bake until puffed and golden, about 15-20 minutes.

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