While we are all being ‘Alone Together’, I find I am really missing some of my favorite restaurants and foods they made. One of the things I miss is sweet potato fries. While I don’t fry at home, I decided to make them my healthy baked way. Coating the fries in egg whites gives them the crunchy outside without the fat. Then topping them with a lovely sauce of cheese didn’t make me feel so bad. They were really delicious! Continue reading
This is another variation of my sister Bethann’s Vidalia Onion Dip recipe that Heidi and I have been making for many years. For this recipe I’ve sautéed the sweet onions about twenty minutes to caramelize them – adding a sweet depth to the dip. My favorite crackers to spread this delicious dip on are Breton Crackers…ENJOY! Continue reading
This is one of my son Gabe’s favorite sandwiches. Every time he comes to NYC with us he finds a new place to try one. He loves it piled really high with the Corned Beef but when I make it at home I try not to add too much meat to his sandwich! He loves it anyway…
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A strata is a great dish to serve when you are having a brunch and need an easy make-ahead meal for a group. I made this strata for a group of friends to close out the summer. Served at room temperature with a salad, I was able to enjoy my friends without worrying about the kitchen. It turned out to be a slightly overcast day, but we had a lot of fun anyway. Continue reading
I was in the mood for grilled cheese and I had a bowl full of pears, so I just decided…Why Not?! Wow… what a tasty lunch. My hubby and I really enjoyed this savory sandwich with a little bit of sweet. The grainy bread gave it the perfect bite of nutty too. Continue reading
Linda and I are only two of three sisters. Our third sister is the dip master – as in she loves to make dips. She has her go-to dips as we all do and this Reuben Dip is one of them… Sort of…??? Actually, I changed it because I was taking it to an outdoor pool party and I didn’t want to ask the hostess if I could use her oven on a hot day to heat my dip. This got me thinking of how I could make it in a way that it could just stay hot without putting out the hostess. By starting with the base of a Bechamel I was able to keep it warm for a long time and still have a consistent texture. It worked great and was a hit at the party! Sometimes you just have to think outside the box! Continue reading
If you remember my post about the Chicken Cordon Bleu Stuffed Shells, I told you… If you have some mixture left over don’t throw it away! I’ll be using it another way in a post coming up soon. Well, this is it. I froze what was leftover, but if you are making it without the leftovers, here’s how… I made it for the girls at my Hubby”s office for lunch and they said it was the best Mac & Cheese they ever had!!! Yay!!! Continue reading
I’ve had versions of this dish in restaurants, but it’s the kind of dish that if you can’t find it and you want it you have to make it. Dipping lobster in butter is one thing, plucking it out of butter and cheese is a whole other experience! If you get the chance, give it a go… It’s worth it! Continue reading
It’s Burger Time! I recently saw a Garlic-Sautéed Mushroom Burger on a SmashBurger menu and knew I had to make it…I used ground chicken and spices…sautéed the mushrooms along with some garlic and melted aged Swiss cheese on top….another winner! Continue reading
Fabulous Fare Sisters 