Happy New Year!!!

Wishing you all a very 

Happy New Year!! 

Stay safe, be healthy 

and have a 

remarkably fabulous 2014!

My husband and I have never been party going people. Every New Year's Eve we order Chinese take-out and watch the ball drop on tv. 

What are your New Year's Eve plans? Do you have any traditions for New Year's Eve? 

Happy New Year from the Saucy Sisters Family Kitchen

Sandi and Sue 

Merry Christmas!

Wishing you all a 

very Merry Christmas 

and a happy, healthy New Year! 

Thank you all for bearing with us during this incredibly busy time in our lives and busy time of year. With both of us having very active toddler boys, it is quite often we don't seem to be able to do much else than run after our boys. We love cooking and sharing our recipes and stories with you all, so please rest assured we haven't gone anywhere. We are still in our kitchens cooking, testing and photographing at any chance we have. 

We have been traveling and had family and friends coming and going throughout this holiday season and will resume posting fabulously yummy home cooked goodies when our schedules return to normal. 

Thank you again for bearing with us and for visiting our little corner of the world. 

Merry Christmas from our families to you and yours. 

Sandi and Sue

Happy Thanksgiving!

Happy Thanksgiving from our families to yours! 

Thank you to all of our readers for allowing us to share our families favorite recipes 

and hopefully inspiring you to make a few of them for your families. 

And thank you to all of our family and friends for being our support system

and our recipe testers. 

This year's Thanksgiving Menu at Sandi's

Turkey

 (brining for the first time this year)

Stuffing

(I do not put it inside the bird)

Green Beans

Butternut Squash

Mashed Potato

Cranberry Sauce

Pumpkin Pie

Sue will be visiting some friends this year and bringing 

Pumpkin Pie and Shredded Wheat Bread

New posts to come with Thanksgiving recipes. 

We hope you all have a happy and safe Thanksgiving.

What are your Thanksgiving plans? What's on your Thanksgiving menu?

Sandi and Sue 

Oil and Vinegar Potato Salad

It has been an exceptionally crazy, busy month here at my house this month too. I truly never imagined, before becoming a mom, how crazy and unorganized life would be with a 2 year old. Not to mention that I have been without my smart phone for a week now. While attempting to wrangle the little bugger I dropped my phone on a slate step.....the screen cracked and went black.....You really never know how much you depend on technology until you are without it. I have a loaner phone from Verizon at the moment. It is a flip phone that does nothing. I can make calls and text, with difficulty mind you, as this phone makes me feel like I am stepping back into 2001. I miss my phone.....luckily I bought the insurance on it and should have a new one soon...I hope...

I have so very many pictures, both of our son and the food I have photographed, trapped on that dead phone....

Now on to the recipe. I have meant to post this recipe for a while now. This past summer I went to our cousin Kristin's house for a family BBQ. She and her husband Vin throw a BBQ party every summer and this was the first one I have actually been able to attend and I am so glad I was able to go. There is nothing better than spending time with family. And even though they live not so far from me, all of our lives are so busy we don't get to see each other that often. I brought this salad and inside out chocolate chip cookies. Since the party was outside in the summer, I chose this salad since there is no mayo in the dressing. This salad is perfectly safe being un-refrigerated for a few hours as opposed to a traditional potato salad with a mayo based dressing. I am so glad I chose this recipe. It is sometimes risky making and bringing a dish to share if you have not tried the recipe before, but every one loved it and it did not last very long.

This was so very yummy. I encourage you to try it. 

Oil and Vinegar Potato Salad

1 1/2 lbs yukon gold potatoes, unpeeled and left whole

1/4 C red wine vinegar

1/2 t sugar

1 t garlic powder

3 t spicy brown mustard

1/2 small red onion, very thinly sliced

1/4 C olive oil

2 T chopped fresh parsley

salt and pepper to taste

Cook potatoes in large pot of salted boiling water until tender, about 30 min. Drain. Cool about 10-15 min until you can handle them; peel potatoes. Cut potatoes in half then in 1/3” slices. Place warm potatoes in large bowl and add sliced onion. In a small bowl combine red wine vinegar, sugar, garlic powder, olive oil, and mustard; stir until sugar dissolves, then drizzle over potatoes. Toss to coat. Add parsley and season to taste with salt and pepper. Toss well and marinate at least 20 min and up to 2 hours at room temp.

(Adapted from Bon Appetite Magazine)

Enjoy!                                            

Sandi

Braised Beef Short Ribs

I can't believe how quickly time is flying by these days! My little one has just survived his first cold, and he's become an unstoppable force of nature (read: toddler who likes to explore everything) just going, going, going. We've been so busy that I suddenly realized it has been almost a month since I've managed to write a post. Again. Sorry everyone, I'll try to keep on top of this better!

So, while the days have been flying by at the speed of sound and the temperatures have been getting lower, I've been looking for more comfort-food type meals that can basically cook themselves. We've had stews and soups, but I also really love to add this dish into the rotation. I got the recipe from Ree Drummond's Pioneer Woman Cooks website, which I absolutely love to read whenever I have a couple extra minutes (you can see her original recipe here). I decided not to do step by step photos of this one for two reasons: I really needed to get it done quickly to take advantage of a short stuffy-toddler nap, and also because my photos would not be nearly as nice as those you'll find if you follow the link (you really should, I think you'll enjoy it if you do).

I made this almost exactly as Ree wrote it the first time, but since then I've tweaked it a little here and there - no big changes mind you, just little things. I leave my carrots in larger chunks because I really like them to be a bigger part of the dish rather than just to add flavor to the sauce; I skip the pancetta and just use a spoonful of bacon grease that I keep in a jar for just such a purpose (yes, I keep bacon grease in a jar, and I'm comfortable with that); and I add a pinch of crushed red pepper along with dried rosemary and thyme to kick it up a little. Also, when I was ready to start cooking this last time, I discovered I had run out of stock. I had neither beef nor chicken, and so I simply used water. The ribs came out just as good.

These are fantastic served with polenta, as suggested by Ree. They are also great if you eat them with bread because your husband got home starving before you had time to make polenta. They really are amazing, in addition to being super easy, and I hope you try them!

Here's the recipe as I've adapted it:

Braised Beef Short Ribs

2-6 whole beef short ribs
       (depending on how small they have been cut, you want them all to fit in your 
       dutch oven in a single layer - the ones I've been getting are still pretty long 
       so I use three or four)
sea salt and fresh ground pepper to taste
~1/4 cup all-purpose flour for dredging
~1 Tbsp bacon grease (you can just use olive oil, but you will miss the smoky flavor)
1 medium onion, diced
3 carrots, chopped into bite-size chunks
2-3 cloves garlic, minced
~1 tsp dried rosemary
~1 tsp dried thyme
pinch crushed red pepper flakes
additional fresh ground pepper and sea salt to taste
2 Cups red wine
2 Cups water (or beef or chicken stock) enough to just cover ribs

Preheat oven to 350*.
Season the ribs with salt and pepper on all sides, and coat with all-purpose flour. Heat the bacon grease in a dutch oven on pretty high heat, and brown the ribs on all sides. This will be pretty fast, a minute or less per side, just to brown them; then remove them to a plate to wait. Turn the heat down to about medium, and toss in the onion, carrot, garlic and spices; saute until fragrant and beginning to soften. Pour in the wine, scraping the bottom of the pan to release all the browned bits that are still stuck. Stir in the water or stock, bring to a boil, then remove from heat. Return the ribs to the pan, making sure they are each mostly submerged.
Cover the dutch oven and put it in the 350* oven for 2 hours. Then lower the temperature to 325* for another 30-45 minutes. (Or if you are like me, and it's time to go get the little one ready for bed, just turn off the oven but don't open it, and let the ribs finish cooking with just the heat they retain for the next hour).
Serve with polenta, or mashed potato, or bread - whatever you prefer, really anything that will help you enjoy the lovely sauce you've created.

Enjoy!                                            

Sue

Bourbon Chicken Pizza

This recipe has absolutely zero resemblance to the 'Bourbon Chicken' you may find at fast-food joints. That dish is apparently named after Bourbon Street and not after the alcoholic beverage, which it does not contain. This dish is named after the spirit, which it does contain. 

I just had to throw that out there, as it goes toward the story of how this particular recipe was created: Hubby asked me several years ago whether I had heard of something called 'Bourbon Chicken' and if I knew how to make it, as he had just heard someone mention it that day. I told him I had heard of it, and that I had even tried it once, and I asked if he knew that it did not, in fact, contain bourbon. He was shocked and appalled. So he asked me to create a bourbon chicken dish that actually utilized bourbon... and then he said he wanted it to go on a pizza. I asked if there were any other specifics he had in mind, and we talked it through a while, and what follows is what we came up with - which has now become our favorite pizza, we make it almost every single time we make pizza, if that tells you anything about how good it is. 

We start with caramelized onions, because... well, have you had caramelized onions on pizza? But instead of using butter or plain olive oil, we decided to saute them with a Spanish dipping oil we love - sun dried tomatoes are a prominent ingredient in this sweet/smoky/tangy mixture, and making sure to get plenty of bits of those tomatoes into the pan is an important step. Saute the onions over medium heat just until they begin to soften and release their lovely aroma. 

Then turn the pan up to high and add in your diced chicken. Saute just until chicken is about half cooked, then pour in your bourbon and cook until chicken is done and the liquid has absorbed/evaporated. At this point, you really have the bourbon chicken aspect finished; you could enjoy this as is, with rice or pasta or some warm soft tortillas. Add some fresh lime and cilantro and you'd have some yummy tacos...

Back to pizza: I highly recommend you use homemade crust, my recipe can be found here; but if you prefer not to, I'm sure it will be alright. Not quite the same, but tasty anyway. Spread your favorite barbecue sauce thinly over your prebaked crust - we use one that is a bit smoky and spicy, which complements the bourbony chicken nicely. Then sprinkle with your favorite shredded cheese (we actually use rice cheese, as dairy is a no-no, but I bet it would be great with anything you normally use on pizza). Tear up a few big handfuls of fresh spinach to cover the cheese, then top with the bourbony chicken and onions. Pop this into the 450* oven for about ten minutes to melt the cheese and crisp the crust.

Mmmm. Don't you want to try this? Wait - before you answer that - Are you a fan of delicious flavor?

And here's the recipe:

Bourbon Chicken Pizza

One prebaked pizza crust  (find the recipe to make your own here)
4-6 Tbsp barbecue sauce (more if you like it thick)
~1/2 cup shredded cheese (again, more if you like)
Fresh spinach (a few big handfuls)
1 small or 1/2 med-large onion, sliced
1/2 lb boneless, skinless chicken, diced (I use thighs, but breasts would work if you prefer)
~1 Tbsp oil for sauteing **I use spanish dipping oil for the complimentary flavor, but you could use plain olive oil or even butter**
1 oz bourbon **I'm intentionally not specifying the brand here, we've used a couple different brands as we've had them to very similar effect**

Heat the oil in a saute pan over medium heat, saute onions just until softening and aromatic. Turn heat to high and add chicken; saute until chicken is cooked halfway. Add bourbon and cook until chicken is done and liquid has absorbed/evaporated.
Spread a thin layer of barbecue sauce on prebaked crust, top with shredded cheese. Tear up spinach and layer on top of cheese. Top with bourbon chicken and onion mixture. Bake at 450* about 10 minutes, until cheese is melted and crust is crisped and golden-brown.

Enjoy!                                            

Sue

Pizza Dough

I know that for many (most?) people, pizza is something you order out, or maybe pop in the oven from a box you find in the freezer. Some people will even go so far as to purchase premade crust and top it at home, for a more customizable option. But make the whole pizza, dough and all, from scratch? Probably not very many would even consider it, let alone make it a habit. 

I'm here to tell you, it is not that difficult, and it is sooo worth it. I've been doing it for years, and I honestly prefer homemade pizza, especially the dough, over any takeout. (The only exception is the food of the gods you find at a place called American Flatbread, but that's a story for another day...) Not to mention this is really the only way to ensure there is no dairy or soy or any of the other ingredients that make hubby sick included. 

Alright, let's get started. First, proof your yeast. This is a very simple process, and truthfully not always necessary. I have skipped this step before without any problems. That said, I recommend that you proof if you are not absolutely certain that your yeast will be active if you skip it. It would be unfortunate to go through the whole process and end up with a lump of play-doh and nothing for dinner. You might have to order out... 

Anyway, like I said, simple process: in a small bowl, stir your yeast and a teaspoon of sugar into a couple tablespoons of the warm (not hot, not cold - comfortably warm) water called for in the recipe. It should mostly dissolve, but you may have a few clumps, and that is ok.

Let this bowl sit on the counter while you assemble the rest of the ingredients, just a few minutes is all it takes. And voila! Bubbly, puffy, and increased volume. This not only tells you that your yeast is active, it gives your dough a head start on rising time because the yeast has already started working! This is especially nice if your kitchen is not very warm, which tends to slow down a dough's rise.

While the yeast has been proofing, you have assembled your flour, olive oil, salt, and the rest of the warm water in a mixing bowl. Now you add the proofed yeast mixture as well. No need for any particular order or extra steps, just put it all in the bowl at once.

Then, using your dough hook, turn the mixer on low and let it do the work for you. It will mix and knead the dough all in one step, just let it go until the dough is cohesive and looks pretty smooth, like this:

If you have a bread machine, you could also do this on just the dough setting and it will work to the same effect. If you have neither, you can certainly mix and knead by hand, it will just take a little longer. If you knead by hand, try putting a little olive oil on your hands before you begin to avoid needing to add extra flour. When your dough is soft and smooth, form it into a mostly round ball; lightly oil a large bowl and roll the dough around to coat the surface. Cover and allow to rise on the counter at least 90 minutes.

You can use the risen dough right away, or refrigerate up to a few days or even freeze it. This is what my dough looked like after spending the night and the next day in the fridge (this is a 2.5 quart bowl):

Now to use the dough: the recipe makes enough for two large thin crust pizzas, or if you like a thick chewy deep-dish crust go ahead and use the whole batch on one. I divide the dough in half and make two pizzas, sometimes both at once, other times I refrigerate the second half to use the next day. Lightly oil a large pizza pan, and (optionally) sprinkle with cornmeal. Stretch the dough a bit by hand into a circular shape, then place it on the prepared pizza pan and pat and stretch it further. Be gentle to avoid making holes. When the dough starts to resist but is not large enough to fill the pan, especially when you have just pulled it from the fridge, let it rest for five or ten minutes on the counter while you go do something else.

When you come back, the dough will probably be more cooperative, and you can pat/stretch it to fill the rest of the pan. Preheat your oven to 450* and let the dough rest again while you wait.

Then use a fork or knife to poke the dough in several places to avoid air pockets, and prebake until you start to see some golden brown areas - about 8-10 minutes, depending on your oven. I like to check on it every once in a while to make sure there aren't any air pockets forming despite my punctures, if there are, just pop them and press the dough down to let the air out (using that fork or knife, not your fingers - it will be hot!).

Then you have a lovely canvas with which to create your very own personal favorite pizza! Top with your favorite combination of sauce, cheese, and toppings. Then back into the 450* oven to melt the cheese and meld the flavors, another 10-15 minutes or so, depending on whether you have toppings that need to actually cook or just heat up. Our favorite topping combo will be my next post, so if you need ideas, check back soon!

I have also used this recipe to make stromboli with great success (I'll have to make it again soon, I've just reminded myself how good it was! I promise I'll post about it when I do.), you are not limited to flat pizza! Really, the possibilities are endless - it even makes great breadsticks.

And here's the recipe:

Pizza Dough

2 tsp yeast (or one packet if you purchase those instead)
1 tsp sugar
1 cup warm water
2 Tbsp olive oil, plus more for the bowl and pan
3 cups all-purpose flour (actually, I've made it with whole wheat before and it is also very good)
1 1/4 tsp salt
Cornmeal (optional) for the pan

Dissolve yeast and sugar with a couple tablespoons of the warm water, set aside. Assemble all ingredients in mixing bowl, add proofed yeast mixture. Mix and knead until dough is cohesive and smooth. Turn dough in lightly oiled large bowl to coat surface, cover and allow to rise at room temperature at least 90 minutes. At this point, dough can be refrigerated or frozen until needed.
Divide dough in half for two large thin crust pizzas, or use the whole batch for one large deep-dish pizza, or divide into 4-8 smaller portions to make stromboli. Lightly oil pizza pan and sprinkle with cornmeal. Gently stretch the dough into a circular shape, place on prepared pan and pat and gently stretch to fill. When dough resists, allow to rest 5-10 minutes, then resume pat/stretching to fill pan.
Preheat oven to 450* while allowing dough to rest. Poke dough in several places to vent air with fork or knife. Prebake 8-10 minutes, until crust begins to turn golden brown in places. Top with your favorite combination of sauce, cheese, and toppings. Return to oven another 10-15 minutes, until cheese is melted and toppings are cooked.

Enjoy!                                            

Sue