Tag: Two Sisters Gourmet
I just read an interesting statistic. Thanksgiving is the biggest day of the year for food consumption. The second biggest day? If you guessed Christmas, Easter, or the 4th of July guess again – this honor goes to Super Bowl Sunday! Since the majority of the food that will be consumed on game day will be in front of the television, appetizers are a popular choice. Bring on the chips (14,500 tons will be consumed), dip, wings, pizza, meatballs, and veggie platters (remember — it’s all about balance…).
Hosting the Super Bowl festivities at your house? Celebrate in the end zone with Two Sisters Gourmet – whether you are rooting for the AFC or NFC we have your menu plan covered – Touchdown!
AFC Super Bowl Sunday TSG Appetizer Picks
NFC Super Bowl Sunday TSG Appetizer Picks
Morning after the Super Bowl………..
Can’t wait to try our Super Bowl appetizer picks? Easy online shopping is a click away…Go Team!!
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January 20, 2011
I love using my cast iron skillet mostly for its versatility. What other pan can you bake, broil, caramelize, fry, sauté, sear, use on the grill, and serve from. But what makes mine special is its history. A gift given to my Mom from her Mother- in-Law, this cast iron skillet dates back to 1958. Taken on many trips to the state park, it was packed in the car along with the kids, food, road maps, and a Boxer named Grimmick. Bacon and eggs, pancakes, chili, and baked beans were cooked or heated up in the cast iron skillet on a grate over the park fire pits. As the 5th child I missed out on those early family trips, but owning this cast iron skillet with its history makes me smile each time I use it.
My favorite use is searing meat which is easily accomplished using cast iron. The key is a scorching hot pan and not disturbing the meat as it develops a nice caramelized crust (see below). This usually takes only a couple of minutes per side. You can then transfer the skillet into a hot oven to achieve your desired internal temperature. After removing from the oven, it is important to let your meat “rest” for 5 – 10 minutes so the juices redistribute and not all end up on your cutting board (which will result in dry meat). Since using this cooking method, I have not grilled or broiled a steak. It is that good!
Cast iron seared steak
Cast Iron Tips/Fun Facts
- It is important that you season and clean cast iron properly for it to last you a lifetime and keep a nonstick finish. Read Cast Iron Cooking for great tips.
- In their expedition to the Louisiana territory in 1804, Lewis and Clark indicated that their cast iron Dutch oven was one of their most important pieces of equipment.
- George Washington’s mother thought so much of her cast iron cookware she made special note in her will to make sure the right person received it!
- Want a fun recipe to try in your cast iron skillet? Check out this recipe for Iron Skillet Pizza.
What is your favorite dish to cook in a cast iron skillet?
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January 13, 2011
For most people, the start of the New Year kicks off resolutions that often involve diet and exercise. As I wrote about in last week’s blog, the trend this year is towards healthy eating rather than fad diets. One proven healthy eating habit is making sure you do not skip breakfast. As we celebrate National Egg Month I thought it would only be appropriate to highlight one of the most popular breakfast foods known to man.
According to webmd.com, “a traditional breakfast of eggs may be one of the best ways to get your morning protein. While eggs are not always associated with weight loss, they contain some of the highest-quality protein. Also reported are those who eat eggs at breakfast, felt more satisfied and consumed fewer calories throughout the day, compared to those who ate a primarily carbohydrate meal like a bagel.”
When my sisters and I were young, my mom would prepare Eggs in a Nest to lure us to eat our breakfast. This dish is basically an egg served in toast rather than beside it. Simple and fun, it always did the trick.
Eggs in a Nest
From fried to poached, hard boiled to scrambled, there is an egg dish for everyone. For eye opening eggs, try our TSG Wake-Up! Scramble Eggs – breakfast with a kick!
What egg dish starts your day?
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January 6, 2011
As we ring in 2011, healthy eating will be the focus rather than fad diets according to allrecipes.com. As I wrote about in a prior blog, I truly believe it is all about balance – especially when you are a foodie! Below are additional trends from allrecipes.com to watch for in 2011.
Ethnic Foods on the Rise – Want an easy way to try an ethnic dish? Try our new TSG Simmerin’ Sauces – no passport required!
Pies – The New Cupcake – Cupcakes will be taking a backseat to pies for 2011. From sweet to savory, pies will be taking the cake! Try TSG Tropical Coconut Cream Pie –a taste of the tropics to brighten up your winter taste buds.
Pre-made Ingredients – look to Two Sisters Gourmet to stock your pantry with staple favorites.
Entertaining at Home – this trend continues with a casual sit down dinner being a popular choice.
Men in the Kitchen – branching out from the BBQ, men are becoming more comfortable in the kitchen
I wish everyone a safe and happy New Year – See you in 2011!
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December 30, 2010
Over the holidays an easy way to entertain at home is hosting a brunch. This is also a great way to feed your overnight house guests. Below are three easy brunch menus that are real holiday guest pleasers.
After Sunday Service Brunch
Spinach and Feta Scramble
Cranberry Coffee Crumble Cake
Coffee, Tea, Mimosas
Late Sleepers Brunch
Puff the Magic Dragon Black Bean and Salsa Omelet
Cheddar Cheese Hash Browns
Pina Colada Parfaits
Espresso, Chai Tea, Sparkling Water
Make Ahead Brunch
Banana Bread French Toast Casserole
Holiday Brunch Casserole
Frozen Fruit Cups
Coffee/Hot Chocolate Bar – offer brewed plain and decaf with flavored creamers, whipped cream, chocolate shavings, marshmallows, crushed peppermints
No matter which brunch you choose, have fun with it! Use Two Sisters Gourmet to complement the start of your day.
Have a blessed happy and healthy Holiday enjoyed with your friends and loved ones.
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December 23, 2010
Your passport to international flavors awaits you with our new Simmerin’ Sauces! Perfect for your slow cooker, these sauces make dinnertime a snap.
A trip to Italy not in the budget? Our Tuscan Country Simmerin’ Sauce brings the fresh flavors of the Tuscan countryside to your table. It will have you saying (or singing!) That’s Amore……… Try the Simply Delicious Chicken Cacciatore or the Hearty Minestrone Soup — perfect comfort food to come home to after a long day.
Or take a culinary trip to the Far East with our Asian Barbeque Simmerin’ Sauce. Hints of soy, sesame, garlic, chili, and ginger combine for true Asian flavor. From Asian-Style Short Ribs to Hot & Sour Chicken Soup, this versatile sauce is a must for your pantry. It can even be used as a dipper for egg or spring rolls!
Your last stop on our International flavor tour is to India with our Mild Madras Curry Simmerin’ Sauce. Tempt your family with Coconut Curry Chicken, Curried Butternut Squash Soup or use over meatballs for a new twist! The mild spices and coconut milk will warm you from within.
And last but not least, two new additions to our Two Sisters Gourmet Sauces and Dressings line up.
Serious Steak and Grilling Sauce will entice the entire family. Use this sauce to make Pecan Crunch Chicken Drumettes, Sassy Barbecue Beans, or Serious Meatball Appetizers. Also excellent as a marinade or brush on grilled meat – its spicy overtones give it a kick!
Rosy Raspberry Basil Vinaigrette will brighten up any salad with its fresh taste. This versatile dressing can also be used as a dipping sauce for bread or over pasta for a light meal (refreshing after the Holidays!) Try Leafy Greens with Orange & Avocado, Luscious Raspberry Lemon Chicken, and Rice & Apple Salad with Tangy Cheese. This is a pantry must.
Can’t wait to try our fabulous new products? Easy online shopping is a click away…Bon Appetit!!
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December 16, 2010
A holiday tradition my co-workers and I look forward to every year is our annual cookie exchange. What a great way to beat the stress of holiday baking! There is nothing better than offering your guests a variety of homemade cookies when you entertain at home (no one has to know you did not make them all — wink wink). The rule for our cookie exchange is to make a dozen for each person participating, and each person makes a different recipe. From cutout, drop, and bar cookies, to brownies and fudge, we have seen some very creative and yummy treats. One of my personal favorites was a couple years ago when a coworker made a cookie bar native to her Canadian roots. The Nanaimo Bar was thought to have originated in its namesake city. Although some say the original recipe might have appeared in the Nanaimo Hospital Cookbook in the late 1950s. All I know is that after one bite I was hooked. I am embarrassed to say that these decadent bars did not make it onto my holiday cookie platter!
Short on time but still want to participate in your cookie exchange? Try these easy and delicious Two Sisters Gourmet recipes.
What is your favorite holiday cookie?
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December 9, 2010
Tasting Panel Wizards: Cara, Cassie, Rachel, Jen, Trista, Noshaba
I’m here in Chicago this week with our research and development group. You really need to thank these ladies, but not as much as I do! We go out and scour the land (ok – well food shows) for hot new ideas to bring to you. I come home with boxes of great ideas to taste – and these ladies do all the hard work!
They organize the samples, create the questionnaires, recruit the folks to taste, and analyze the results so that we refine and bring you the products that you will love! They’ve been expert and refining fragrances to grace your home, but they have enthusiastically jumped in to support Two Sisters Gourmet – so as you enjoy the new products that we have released – thank these ladies!
Just so you know, they just finished a test of some new products for the next catalog that they promise you will love!
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August 12, 2010
So I try not to make this a commercial – but sometimes the temptation is overwhelming! We just came back from national conference where we got to introduce the new line up of Two Sisters Gourmet products! I’ve been holding back on this information, but now I get to brag! We have got some phenomenal new items. If the reaction of the Consultants is anything to go by, the items we samples are winners!
Perfect Pumpkin Gingerbread Mix (does take a can of pumpkin puree)
Brazen Buffalo Blue Cheese Seasoning Mix – start with a dip and go wild!
Great Caesar’s Ghost Seasoning Mix – have a little Caesar on everything, it’s not just for salad!
Incredible Creamy Caramel Sauce – so decadent they haven’t invented a word for it yet!
Dreamy Dark Chocoate Sauce – for those who know that chocolate is good for you!
Artisanal Rosemary Wheat Bread – treat yourself to a rosemary heavan!
Hoppin’ Jalapeno Mustard – add a little zip to turkey, and everything!
Head to our Recipe Box and find your Consultant today and don’t miss a moment of enjoyment!
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August 5, 2010
I admit it – this is one area where I have learned a lot in the past year. I thought I made pretty good ribs, but I didn’t understand what an art it really is. Now we think barbeques is the realm of the US, but I learned my lessons from the British born boyfriend of my daughter, Tom – OK, he is an American citizen now, but he still has a cute accent.
Barbeque in America is big business! Everyone thinks the BBQ from their region is the best – Texas, Memphis, Kansas City, Carolina. There are barbeque festivals in almost every state in the union – over 500 and counting! At the Memphis in May International Barbeque Festival people compete for over $100,000 in prizes. There are sites dedicated to ribs! And party people who specialize in grilling, roasting and smoking!
Silly me, I just used to slather ribs with sauce and throw them on the grill for a nice char – boy was I mistaken. To do really great ribs, they need to be slow roasted for several hours and just finished on the grill.
How to Make Great Ribs – Easy but NOT Fast
Again there’s a lot of regional lore about what’s best. Some people recommend boiling them to cook them, but generally that leaches out the flavor. In our house you rub the ribs lightly with oil. Sometimes we then pat on a dry rub of our favorite spices. Then you can put them in a crock pot smothered in your favorite for several hours on low or wrap smother them in sauce and wrap them in foil in the oven for several hours. The key is low slow cooking about 225 degrees, until the meat starts to separate easily from the bone. You can use either TSG Raspberry Grilling Sauce or try this recipe with Sisters Southern Sweet Barbeque Sauce – or a combination of both! Here a link to the TSG recipe that’s a little faster.
Then onto the grill for that caramelized and crispy finish.
Easy Grilled Corn Too!
If you don’t want to cook inside, I recommend BBQ roasted corn for a perfect picnic. Just take your corn in the husk – soak it in water for about an hour – then drop onto the grill. The corn will cook inside in about 10-15 minutes. Or if you like a little char and don’t have the hour, take off the husk, brush with olive oil and drop directly on the gril.
Keep all the mess outside with almost no clean up after – that’s my idea of a summer vacation! Even better, Tom is coming for the weekend and he’s going to do the ribs!
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June 17, 2010