Sibling Rivalry - Our Childhood Favorites!

Life is hectic, exciting, joyful, disappointing, strange and unpredictable. Life is all of these things sometimes even all in the same day!  There are certain things that can bring us back to our happy place, a movie, a song, talking to your sister on the phone and most of all food.  Devouring an old childhood favorite can take you back to a place that makes it all okay, it can bring comfort and it can put a smile on your face. As sisters we have always had different tastes and sensibilities. Tabasco, more Tabasco, spicy, salty that is Vanessa's mantra.  On the other hand, with Andrea, it's all about sweet, creamy, sugary, cheesy indulgence. Two sisters, two completely different tastes, two completely different childhood favorites, C'est la vie!

Madigan's Fiery Meatloaf
Developed, Tested and finalized by: Vanessa Madigan

I am a loyal girl, always have been.  I am fiercely loyal to my family, friends, sports teams and yes even to my dinner of choice.  My dinner of choice is always and has always been Meatloaf, Mashed Potatoes, Gravy and Peas period, end of story.  My mom would ask on birthdays, days of personal accomplishment or days when I just needed to feel special, what would you like for dinner? My answer was always the same.  Meatloaf has been maligned of late and I must say it makes me sad.  Meatloaf is the perfect dinner, it is filling, tasty and makes great left overs.  How could Elvis and I be wrong? The answer, we're not.  Meatloaf is king and here is my very own recipe that I have adapted from my mothers plain old delicious, magnificent meatloaf!







Ingredients:
2 1/2 Lbs ground beef.
1/2 Cup Thick Cut peppered bacon, chopped.
1 medium finely chopped Onion
1/2 cup diced fresh Jalapeno, about 3 Jalapenos. ( I keep the seeds in, for heat.  If you prefer a milder version remove the seeds)
1/2 cup ketchup
2 eggs
3/4 cup bread crumbs
1/4 cup grated Parmesan
2 teaspoon salt
2 garlic cloves crushed
1 Tablespoon Worcestershire sauce
2 Tablespoons Tabasco sauce
1 teaspoon chili powder
2 teaspoons black pepper


Directions:

• Preheat oven to 375 degrees.
• In a medium size skillet, cook bacon until crisp.  Once bacon is crisp add chopped onion, jalapeno and finally the garlic.  Saute for several minutes on medium until onions are translucent. Remove from heat and let cool to room temperature,
• Place ground beef in a large bowl and add the 2 eggs, salt, pepper, Tabasco, Worcestershire, bread crumbs, Parmesan, chili powder and ketchup. Mix thoroughly, its okay you can use your hands!
• Add the cooled bacon, onion and jalapeno bacon fat included and mix again until well blended.
• Place mixture in a baking dish and shape into a loaf.
• Bake uncovered at 375 degrees for about 1 hour and 15 minutes.

For an added kick, drizzle with Sriracha or Tabasco before serving.

Serves 6.




Welsh Rarebit
Developed, Tested and finalized by: Andrea Madigan-Wilken

From a young age I was introduced to a variety of foods that other children were either unaware of or hesitant to try.     For that I am truly grateful. Thanks mom. When given the task of choosing a single favorite meal from my childhood, Welsh Rarebit takes top honors. All in all, your childhood favorite’s almost always have a way of becoming your grown-up comfort foods. Enjoy!

Ingredients:

½ stick of butter

¼ cup of all purpose flour

1 tbsp. Worcestershire sauce

1 loaf sliced French bread (toasted)

Salt and pepper to taste

3 slices bacon (crispy and crumbled)

2 cups half and half

1 cup shredded cheddar cheese

Directions:

• Melt butter in saucepan on med. High. Add flour.
• Let mixture cook and bubble until raw flour taste is gone. Approx. 2-3 min.
• Lower heat to medium. Add half and half and whisk until smooth.
• Add salt, pepper and Worcestershire sauce. Mix thoroughly.
• Turn off heat and add cheese.
• Serve warm with toast for dipping.
Enjoy.

Spring Harvest Showdown

 

Spring has sprung and the Best Sister Supper Club is here with our additions to your spring menu.  Its all about spring vegtables in this post. Ok then, here we go!

  

Spring Into Artichokes

Developed, Tested and Finalized by: Andrea Madigan-Wilken

Stuffed Tomatoes. Yum. Stuffed Bell Peppers. Double yum. Stuffed Artichokes. Yeah, they're alright. One of these things is not like the others. Give up? Well, tomatoes are almost always stuffed with well seasoned meat and/or cheese, easy on the filler ( breadcrumbs, rice etc.) Same goes for his amigo, the bell pepper. Sadly, my favorite, the artichoke has received little of their culinary good fortune. That got me thinking. Why isn't the most delish of the stuffed veggies coupled with the most delish stuffing? No longer will the artichoke have to endure bland, meatless, all filler and no flavor stuffing's! This recipe delivers one of a kind flavors and textures you are sure to love. Enjoy!

Ingredients:

4 Large Globe Artichokes

1 Lb. Mild or Spicy Italian Sausage

1 1/2 Cups Breadcrumbs

4 Tbs. Butter (melted)

2-3 Tbs. Finely Chopped Chives

Salt and Pepper to taste

1 Egg (beaten)

2 Tbs. Olive Oil

4 Oz. Crumbled Goat Cheese

Artichoke Preparation:

• Squeeze juice from one lemon into a pot of cold water then toss the squeezed lemon halves in as well.
• Using a sharp knife remove top quarter of each artichoke and discard.
• Proceed to remove the stem end so that the artichoke has a flat bottom. Follow by scoring the fresh cut bottoms.
• Beginning at the base of the artichoke, bend back the leaves, allowing them to "snap" off where the break naturally.
• Using kitchen shears, trim tips of any remaining, unbroken leaves.
• Using a serrated spoon or melon baller, thoroughly scoop out the inner leaves and fibrous choke down to the base leaving a large enough cavity for the stuffing. ( It is very important to complete this step as meticulously as possible. Any remaining "choke" fibers can ruin your artichoke dining experience.)
• Submerge the trimmed, cleaned and rinsed artichokes in the pot of lemon water.
• Cover and boil until artichokes are tender. Approx. 30-45 min. Drain and set aside to cool to room temperature. Proceed with stuffing.

Directions for Stuffing:

• Preheat oven to 350' degrees.
• In 1 tbs. olive oil, saute sausage until lightly browned. Remove sausage from pan and transfer to a large bowl to cool slightly.
• Once cooled, add breadcrumbs, salt and pepper. Stir well.
• Slowly add in 4 tbs. melted butter and beaten egg. Incorporating it into sausage mixture.
• Next add chives and crumbled goat cheese. Do not over mix.
• Select a cooled artichoke and fill entire cavity with stuffing to the top. Repeat until all artichokes are filled.

• Snugly place stuffed artichokes, side by side, in a greased 9*13 in. baking dish.
• Drizzle remaining tablespoon olive oil over top of artichokes.
• Cover loosely with foil and bake at 350' for 25-35 min. or until stuffing is golden brown and heated through.
• Once done, serve warm, accompanied by a garden salad and "dips" for enjoying the tender leaves.

10 Simple and Delicious Dips:

1. Melted Butter
2. Mayonnaise
3. Italian Salad Dressing
4. Oil and Vinegar
5. Greek Yogurt
6. Balsamic Vinegar
7. Salsa
8. Softened Cream Cheese
9. Honey Mustard Dressing
10. Pesto Sauce

 Grilled Asparagus in Puff Pastry 

Developed, Tested and finalized by: Vanessa Madigan

Adapted from Julia Child

My name is Vanessa and I am a schizophrenic foodie and cook. My love of food of all types and cooking is consuming as is my passion for ethical, sustainable ranching and farming, travel, my occasional desire to be a vegetarian, and my unfortunate need to always be on some sort of diet. This makes it difficult to focus on one style of cooking, to follow one particular celebrity chef or to subscribe to any one diet. Thankfully, there is one person who is always there to inspire my recipes and to help me refocus, she is my go to girl and her name is Julia. Whatever mindset i am in she is there with a recipe that is just right. I have to thank my mom for making Julia such a big part of my culinary education. Although, I have no formal training, I like to think that I was home schooled by my mom and I am so thankful for that.
This week, I am embracing my love of Julia, taking on one of her recipes and making it my own.          
   Spring has officially sprung when you see bundles of fresh asparagus filling the produce  section of your local market. There is purple, white, thin or thick and all are delicious and you can grill it, steam it, roast it or chill it the choice is yours. This weeks recipe can be served as an appetizer or a light lunch and there is one word to describe it SIMPLE.  It is sure to be a hit at any spring fling!

Ingredients:

One bundle of fresh asparagus (18-24 spears) medium size.

2 Tablespoons extra virgin olive oil

1 package frozen puff pastry

1 package prosciutto

1 egg (for egg wash)

1 tsp water

Salt and Pepper

For Lemon Butter Sauce:

2 Tablespoons fresh Lemon Juice

3 Tablespoons dry white French vermouth

1/4 tsp salt.

1 Stick chilled butter cut into fingertip size pieces

Directions:

• Preheat oven to 400 degrees.
• Thaw puff pastry according to the instructions on the package.  Once thawed lay sheets on lightly floured board and cut into six equal rectangles, approximately 4"x3" in diameter.
• Place cut pastries on  a parchment or silpat lined baking sheet.
• Mix egg with 1 tsp water in a small dish and gently brush over tops of the puff pastry, this will give them a beautiful sheen when they are done.
• Place baking sheet in 400 degree oven and bake for approximately 10-15 minutes or until golden brown and puffed up. Remove from oven and set aside.
• Trim ends of asparagus. Choose a skillet large enough to hold your asparagus flat and fill that skillet with water.  Bring water to a rolling boil  and add about 2 tsp. of salt to the water.
• Place asparagus in water for approximately 1 minute.
• Remove asparagus from water after 1 minute and immediately submerse in cold water to stop the cooking.
• Once asparagus is cooled, remove from the water and pat dry with a paper towel.
• Place asparagus on a plate or baking dish.  Drizzle with the 2 tablespoons of olive oil and toss gently until all sides are coated.  Season the asparagus with salt and pepper.
• Heat grill pan to medium high. Place asparagus on grill pan for approximately 2 minutes per side.  You should be able to see the grill marks on the spears. Remove the asparagus from grill pan and set aside.
• Using a small sauce pan boil the lemon juice, vermouth, and 1/4 tsp salt slowly until the mixture has reduced to about 1 tablespoon.
• Begin adding the chilled butter very slowly (adding the next piece or two just as the previous pieces have melted, this will help to keep the creamy butter look instead of just looking like melted butter) All the time you are adding the butter beat constantly with a wire whisk.
• To assemble pastries;  Split puff pastry in half length wise, they should pull apart quite easily, and lay flat on a plate take 4-5 of the grilled asparagus and lay across pastry.  Spoon on butter sauce over asparagus and finally layer on a slice of prosciutto.  Top with other half of puff pastry and enjoy!  You can enjoy this dish with a knife and fork or with your hands, its up to you!  Bon Appetite!!!

Serves 6.

The Chicken Challenge

This week we have decided to embrace that old standard, chicken.  Chicken is a simple, versatile, cost effective ingredient that can easily be transformed from a quick weeknight, go to meal to a decadent bite prepared for the most elegant affair and sophisticated palate.  Chicken is a constant theme in our daily lives. We have songs about our feathered friends like "Ain't nobody here but us chickens" by Louis Jordan, we refer to them in our slang "You callin' me chicken?" and they have even been drug into politics " a chicken in every pot", the 1928 Republican party campaign slogan.  There is no getting around it, chicken is here to stay.  This week we decided to answer the question heard in so many homes, "chicken again?!" with a resounding "Yes!".  Here are out contributions to the wonderful world of chicken!


Kicken Chicken Pablano Casserole
Developed, tested and finalized by - Vanessa Madigan
Adapted from Southern Living

It's all about comfort with this simple and delicious chicken casserole recipe. The creamy, rich flavors and golden, crunchy sourdough topping give this hearty dinner two thumbs up in our home. This recipe is sure to warm your heart and your belly.

Ingredients:
8 Tbsp. melted butter
5 Cups cubed sourdough baguette or boule
2 Tbsp. olive oil
1/3 Cup grated Parmesan cheese
1 Medium size yellow onion, chopped.
1 Cup white wine
3 Pablano Chile, seeded and chopped.
1 Green Bell Pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
1 10 oz can Cream of Mushroom Soup
4 Cups cubed Chicken Breast (aprox. 1 inch by 1 inch)

Directions:

• Preheat oven to 400 degrees.
• Toss 4 tbsp of the melted butter with the cubed sourdough bread and Parmesan cheese, set aside.
• Season the chicken with salt and pepper and add to a large preheated skillet with the olive oil.  Saute the chicken on medium high until lightly browned. Remove chicken from skillet and set aside.
• Reduce the heat to medium and add the remaining 4 tbsp. of butter to skillet and saute the onions until translucent.  Increase the heat to medium high and add the pablano chile and bell pepper. Continue to saute on medium high, stirring regularly for an additional 6 to 8 minutes.
• Return chicken to the pan and deglaze the pan with the white wine.  When the wine starts to simmer add the cream of mushroom soup, stirring well to combine the mixture. 
• Spoon mixture into a lightly greased baking dish and top evenly with the bread mixture.
• Bake at 400 degrees for 15 to 20 minutes until golden brown and bubbly.
  

Serves 4.

Chicken Provencal

Originated, Tested and Finalized by: Andrea Madigan-Wilken

This uncomplicated yet impressive dish delivers garden fresh flavors and textures that are sure to delight your appetite!

Ingredients:

4 Chicken Breasts
3 Tbs. Olive Oil
1 1/2 Pints grape or cherry Tomatoes
1/2 Cup Chicken Stock
1 Large Yellow Onion, chopped
4 Small Zucchinis, chopped
1 1/2 cups Shredded Parmesan Cheese
1 Tbs Oregano or Italian Seasoning
Salt and Pepper


Directions:

• Preheat oven to 350 degrees
• Season Chicken with Salt and Pepper
• Heat 2 tbs oil in a large skillet over medium/high heat
• Working in 2 batched, brown chicken on both sides, approx 2-3 minutes
• Transfer Chicken to greased 9x13 baking dish. Arrange in a single layer.
• Return skillet to medium/high heat and add the remaining 1 tbs. oil. 
• Add the chopped onion and zucchini.Cook, stirring occasionally until onions are soft and translucent. About 4-5 minutes.
• Stir in whole cherry tomatoes and cook until tomatoes just begin to burst.
• Add chicken stock and cook until it is reduced by about half, about 4-5 minutes.
• Pour contents of skillet over chicken. Cove baking dish with foil and Bake at 350 degrees for 20-30 minutes or until chicken is cooked thoroughly and stock mixture is hot and bubbly.
• Sprinkle Parmesan Cheese and Oregano or Italian Seasoning evenly over the top and bake for an additional 5-7 minutes.  Once the cheese has begun to brown and melt slightly, remove from oven.
• Serve over warm rice or unaccompanied for a simple yet hearty lunch or supper, Enjoy!

Serves 4

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Andrea and Riley Cooking in Arizona

 Andrea and her awesome daughter Riley cooking in Arizona in 2008.  (Riley is now an awesome cupcake maker!)

Who we are

Best Sisters, circa 1978.

My sister and I have always been close, well more than close.  My sister is my best friend, my biggest supporter and my soulmate.  She was born in August, 1977 and my world changed forever.  From the day my parents brought her home, I knew that I would never be alone and that I would always be her biggest champion and defender. When we were girls we decided that we were not only best friends and sisters, we were Best Sisters and we have cherished this moniker ever since. As we grew we became our own women, very different, but with the same passions and loves of family, food, travel and life.  Although our lives have taken different directions we always find time to bring our chaotic lives together, one of the ways we do this is through our Best Sister Supper Club.  Andrea, lives in beautiful San Diego where we grew up and I live in the amazing desert of Arizona.  Together we plan recipes and make them for our respective homes, each recipe having its own twist based on our personalities, our lives and the needs of our respective households. We would love to share our twists on the same recipes, ingredients and themes with you and yours and we hope you have as much fun with it as we do!  This is our blog, enjoy!