About Insatiable Sisters

Two Sisters, Two Styles, One Passion! We love creating recipes and sharing our ideas with the world. Our culinary styles differ, but our passion for food is the same!

Zesty Fried Pickles

pickleAnyone who knows me knows that pickles are one of my favorite foods.  I’m obsessed with pickles, so I’m always looking for new and fun ways to incorporate them into my meals.  These fried pickles are addictive and are a fun finger food!  Who needs utensils, right?  Everytime I make them they are gone in a matter of minutes!  These go perfectly with my hot wings on game day, GO SEAHAWKS!!!!  Or my pretzels and beer cheese!  Fried pickles and beer cheese?  I think I’m on to something!!
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Ingredients:

About 3 cups of dill pickle chips, drain on paper towels.
1 cup all purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp paprika
½ tsp cayenne pepper
¾ tsp dill weed or fresh chopped dill
1 cup of buttermilk
1 qt vegetable, (canola or peanut oil works too) oil for frying

Directions:

Combine all dry ingredients into a bowl, put buttermilk into separate bowl.  Make sure your pickles are well drained.DSC_0122

Heat oil in a 4 to 6 quart heavy bottomed pot to about 350 degrees F.  Dunk ½ a cup or so of pickles into the buttermilk, coating all sides.  Shake off excess buttermilk and put into the flour mixture, toss the pickles around so they are all coated.
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Fry in the hot oil until golden (2-3 minutes) and let them drain on paper towels for a few minutes.  Repeat with the remainder of the pickles.
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Enjoy as they are or for an added kick of flavor dip them in ranch or bleu cheese dressing spiked with hot sauce!!  These go fabulous with a cold beer!

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Hearty Chicken Noodle Soup

I didn’t really have much appreciation for homemade chicken noodle soup, until my niece, Lindsie, asked me to make it for her wedding.  I don’t know what changed, but ever since then it has been one of my favorite soups to make, maybe because it reminds me of her and that special day.  Now, there’s nothing more comforting to me than a big, steaming bowl, freshly made from (mostly) scratch. 
For convenience sake, I’ve opted to use canned broth and a hot & ready rotisserie chicken from the grocer.  Rotisserie chickens also (generally) happen to be cheaper than buying a whole, fresh chicken, so not only are you saving time, you’re saving money.  Of course, you can roast your own chicken and make your own chicken stock, but that’s another recipe in itself.  ~Joanie

Ingredients:

4 cans of chicken or vegetable broth
5 or 6 sprigs EACH of fresh rosemary, sage, & thyme, OR 1 pack fresh Poultry Medley herbs (usually found in your grocer’s refrigerated produce section.)
1 large onion, chopped
2 cloves garlic, minced
2 tsp salt
4 large carrots, chopped
3 large stalks of celery, chopped
1 whole rotisserie chicken, or 1 lb cooked chicken of your choice
8 oz Egg Noodles
Salt & Pepper
Large stock pot

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Directions:
In a large stock pot, add broth and herbs.  Let herbs simmer on med heat for about 20 minutes or until they’re limp and have given up their flavor.  Fish out the herbs and discard.

Add onion and garlic and salt.  Let simmer while you chop carrots and celery.  Add remaining vegetables and turn heat to low.

Next, deconstruct your chicken.  Start by removing the breast meat, then the legs & thighs and last, the wings and any remaining meat sticking to the bones.  Don’t let any go to waste!  Chop up any large pieces and add all meat to the pot.  Add meat to the stock pot.  (Save the bones and skin for making chicken stock.)   

In a separate pot, cook egg noodles using package directions, until texture is al dente (slightly firm).  Add cooked noodles to the soup.  If needed, add salt/pepper to taste and garnish with chopped green onions.  Serve immediately and enjoy.

**This soup freezes really well and is perfect for lunch on the go!

Lemon Pound Cake Pops

For this blog post, I made the cake pops using my Lemon Pound Cake recipe, but you can use pretty much any type of cake/frosting combo to create these delectable treats. They are a bit time consuming, but the end result is worth it. Be creative and have fun!  ~Joanie

Ingredients:
(Makes about 24 pops)

1 recipe of Lemon Pound Cake (baked and cooled)

Frosting (used as a binder):
½ Stick Butter, softened
Juice of ½ Lemon
1 ½ Cups confectioners sugar (approx)
2 Tbs milk (you may need more or less, depending on consistency)

Miscellaneous Necessities
:
2-4 Cups Candy coating (wafers), OR white chips, OR chocolate chips
1 Tbs vegetable oil per 1 cup of candy coating
24 Cake pop sticks
Parchment Paper
Optional:  Sprinkles, nuts, 2nd color of candy or chocolate coating

Directions:

Start by crumbling the cake into fine crumbs.  You can do this by hand, or by using a food processor on pulse.  Set aside.

Next, mix your frosting.  Beat the butter with an electric mixer for a few minutes on medium speed.  Gradually add confectioners sugar, mix until well incorporated.  Stir in the lemon juice and mix well, then add the milk.  Beat for about 3 minutes on medium speed.  Check your consistency, add confectioners sugar if too thin, or milk if too thick, 1 Tbs at a time until you reach the desired consistency.

Once frosting is complete, mix several tablespoons into your cake crumbs.  You want the cake to form a ball and hold together when you insert the stick, but you don’t want it to be too gooey.  This step is pretty much trial and error, just make sure you mix well after each addition of frosting until you get it just right.

Form cake balls into approx 1.25 inch balls.  Melt a small amount of your candy coating, dab the cake pop stick into candy, and carefully insert it into the cake ball.  Place them on parchment paper and allow the candy “glue” to harden before attempting to dip.
 

I can’t decide if this next step is my least or most favorite.  Dipping candy is so fun, and the results so pretty, but it’s a lot of work!

In a microwave safe measuring cup (or narrow bowl) heat 2 cups of candy pieces for 45 seconds.  Stir until pieces are melted and smooth.  If needed, microwave for an additional 20 seconds.  Add vegetable oil and stir until smooth.

*If you’re using chocolate, like chocolate chips, please check out this article on tempering chocolate.  Although tempering is quite simple, it is very specific.

Gently dip each cake pop into the melted candy and allow excess to drip off.  If you are using sprinkles, nuts, or any kind of crumbly coating, now is the time for that!  Roll your cake pops in your coating of choice, then place back onto the parchment paper and allow candy to harden.  **You can also let them harden “stick down” if you have something to hold them, such as a chunk  of styrofoam, or even an upside-down colander.**

Once candy coating is firm, you can drizzle with another color for a decorative touch.

Happy Spring!

Maple Glazed Salmon

My family LOVES salmon so I’m always trying to find different and intriguing ways to prepare it.  This recipe is a take on my Brown Sugar Glazed Salmon, but since I was out of brown sugar I used real maple syrup and the outcome was amazing!

**Please try to find fresh, wild caught salmon.  It does make a difference and farmed salmon is really gross!!  (If you have ever visited a salmon farm you know what I’m talking about…Blech!!)

I could not find fresh, never frozen salmon so I used a frozen filet, which is fine as long as you thaw it thoroughly before you cook or you’ll get soggy, watery salmon!  Enjoy!  ~Janna

Ingredients:
1 Salmon filet (any kind of Salmon will work), skin on.   (My fillet was about 2 lbs and I cut it into 6 large pieces which gave me 6 5 1/2 oz portions.)
2 Tbs olive oil
2 Tbs real maple syrup OR brown sugar
3 Tbs Dijon mustard
1/2 tsp soy sauce
1 Tbs fresh grated ginger
1 Tbs water
Salt and pepper

Directions: 

Combine all ingredients, except salmon, into a small saucepan and whisk. Bring to a low boil, stirring constantly so the bottom doesn’t scorch.  Turn down and keep warm.
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After cutting salmon into desired portions, pre-heat an electric grill (George Foreman type) and spray with non-stick cooking spray.  You can also use an outdoor grill, if desired.  Rub each salmon portion with a little olive oil and sprinkle with salt and pepper.  Grill salmon about 7 minutes on each side.  Once you put salmon on grill, refrain from moving it around!  It may break up the salmon and you wont get those pretty grill marks!DSC_0177

I plated my salmon on top of a simple green salad of iceberg lettuce, chopped green onion and tomato.  Add the warm glaze to salmon and drizzle some on the salad just before serving.  It’s that simple!!  ~Janna
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Lemon Pound Cake

To me, nothing says Spring better than a sour, yellow lemon. I love how versatile they are, whether you’re adding some tang to your sweets or brightness to your savories, all the while keeping that distinctive lemony flavor.
This pound cake is SO easy and SO delicious. My favorite thing about it is that it takes FRESH lemon juice and zest, which you can see when you slice it. Also, many recipes call for a sugary glaze, but I don’t think this one needs it. It pairs perfectly with fresh strawberries and cream, lemon or vanilla pudding, or simply on it’s own. Enjoy! ~Joanie

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Ingredients:

½ Cup butter, melted
1 Cup sugar
2 eggs, well beaten
Juice & zest from 1 lemon
¼ Tsp salt
1 ½ C flour
1 teaspoon baking powder
½ Cup milk


Directions:

In a medium bowl, combine butter and sugar. Add the beaten eggs and stir until incorporated. Add lemon juice and zest, mix well.


In a separate bowl, combine salt, flour, and baking powder. Sift flour mixture into lemon mixture and stir until smooth. Add milk and give one final stir until all ingredients are thoroughly combined.

Pour into a well greased loaf pan and bake for about 1 hour 325 degrees, or until a toothpick inserted comes out clean. (I doubled the recipe and used my mini loaf stone, so I only baked for 50 minutes).

Remove cooked loaves from pan and allow to cool completely before slicing. I actually prefer these the next day, after they have been wrapped over night. It gives the exterior a moist texture. Slice and serve!

Thyme Roasted Fingerling Potatoes

I love fingerling potatoes and have had this simple recipe in my mind for the past couple of weeks.  They’re nothing fancy but very flavorful!   I served my potatoes with scrambled eggs with onion and green pepper, but they would go perfect with a roast, chicken, fish, steak or whatever your heart desires!  ~Janna

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Ingredients:

1/2lb fingerling potatoes, washed and patted dry
1 Tbs olive oil
2 tsp of fresh thyme
1/4 tsp kosher sea salt (more to taste)

Turn oven to 375 degrees.  Cut the potatoes in half length wise, toss with olive oil in a bowl, add thyme and toss again to coat evenly.  Add the salt and stir.

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Lay the potatoes skin side down on a baking sheet and bake in the oven for 15 minutes or until tender.

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Turn oven to broil and cook potatoes for an additional 2 minutes just to brown and crisp them.  Remove from oven and cool slightly.  Enjoy.

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Sweet Chili Cucumber Bites

This recipe is for our brother, Jamin.  I catered one of his art shows a few years ago, and he wouldn’t stop talking about these tasty little bites for a long time after that.  I was flattered!  Now every time I make them, I think of Jamin, and this recipe will forever be dedicated to him.  I hope you enjoy them as much as he does!  ~Joanie

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Ingredients:
2 Cups pre-cooked & chilled chicken breast meat, finely chopped
3 TBS Mae Ploy Sweet Chilli Sauce
2 TBS Lemon Grass Paste
2 TBS Lemon Juice
½ Cup Chopped Cilantro
2 Large Cucumbers

Directions:
Combine chicken, sweet chili sauce, lemon grass paste, lemon juice and cilantro, stir until ingredients are incorporated.

Wash, peel, and slice your cucumbers into about ½ inch thick coins.  Using a melon baller or a metal measuring spoon scoop out a portion of the seeds and flesh to make a well.

Top each cucumber with a scoop of the chicken mixture.  Garnish with cilantro or lemon zest.  Serve chilled and enjoy!

Potato Leek Soup

For this soup I started with Julia Child’s classic French potato leek soup recipe from her book “Mastering The Art Of French Cooking.” I found it a little bland so I added a few of my own special touches and it turned out AMAZING! I tricked my 10 year old into thinking it was potato cheese soup and she ate a whole bowl, which is a miracle since it’s hard to get her to even try new foods! Hope you enjoy as much as she did! ~Janna

Potato Leek Soup

Ingredients:

4 quart sauce pan
4 cups russet potatoes, skinned and cubed
4 cups leeks, cubed or chopped
2 quarts water
2 tsp salt (and probably more to taste)
1 tsp white pepper

1 Tbs butter
1/3 cup whipping cream
2 tsp better than bouillon (vegetable)
1 Tbs apple cider vinegar or red wine vinegar
3 Tbs Italian parsley, chopped (more for garnish)

Bring water to a boil, add potatoes and leeks and boil until tender, 10 minutes or so depending on how big your potato chunks are. Once the potatoes and leeks are soft, take out 2 cups of the cooking liquid and turn heat to a simmer. With an immersion blender, blend the soup until creamy. You can use a food processor or blender but be careful with boiling liquids! Once the soup is creamy add the butter and better than bouillon and vinegar and stir to combine. Add the whipping cream a little at a time and stir after each addition. Add the white pepper and more salt if needed. Chop the parsley and add to soup. Ladle into bowls and garnish with more fresh parsley.

Key Lime Pie

Key lime pie is one of my husband’s favorite pies and definitely one of the dishes he requests the most.  Good thing this recipe is super easy and makes the most delicious key lime pie!  You can skip a step by purchasing a pre-made graham cracker crust!  You could also use cool whip, but homemade whipped cream is so easy and delicious, why would you want to? I hope you enjoy this recipe!   ~Janna

Graham cracker crust:  Skip this step if you have store bought crust.

Ingredients:
1 1/2 packages of graham crackers
3/4 cup of butter (melted)
2 Tbs granulated sugar

Put graham crackers in a food processor and blend until you have crumbs.  If you don’t have a food processor you can place broken up graham crackers in a large zip top bag and crush with rolling pin.  Put graham crackers in a 9′ shallow pie plate, add the sugar and butter, use a fork to incorporate.  Press a thin layer of graham cracker onto sides of pie plate, then press remainder into middle.  Fill with filling and bake.

Key Lime Pie:

Ingredients:

One 8 or 9″ graham cracker crust (recipe above)
1 can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup key lime juice.  You can use fresh limes, or Nellie & Joe’s Key West Lime Juice
Homemade Whipped cream (recipe to follow)

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Pre-heat oven to 350 degrees F.  Combine the ingredients and blend well in an electric mixer, about 2 or 3 minutes.  Pour into graham cracker crust, bake at 350 degrees F for 15 minutes.  Let pie cool for 15 minutes and then place in refrigerator until cool.  Once cool, add whipped cream and serve!

Whipped cream:

Ingredients:

3 Cups whipping cream
2 tsp vanilla
3/4 cup powdered sugar

Place whipping cream into a cold metal mixing bowl.  I put mine in the freezer for a few minutes.  Mix with whisk attachment on med/high for a few minutes until soft peaks form, add vanilla and powdered sugar and keep blending until stiff peaks form.  Use generously to top key lime pie.  Keep pie chilled until ready to serve.

Key Lime Pie with Logo

Porter Braised Corned Beef

I don’t make Corned Beef often, but when I do I’m never disappointed. How can you go wrong with a tender, juicy piece of meat that requires so little prep and tastes so good? I love the beer in this recipe too, it adds a rich, smoky flavor to the brisket. What can I say, you just need to make it and taste for yourself. ~Joanie

Remember: If you buy your spices in the bulk section you can get the exact amount you need without buying an entire bottle.

Ingredients

1 Corned Beef Brisket, approx 2 ½ – 3 lbs (a flat cut will get better immersion in the braising liquid)
2 Large Shallots or 1 Small onion, quartered
5 Garlic cloves
2 tbsp Pickling Spice (some usually comes with the brisket, but you may need more)
2 tsp Caraway Seeds
2 12-oz bottles of porter (I used my favorite, Black Butte Porter. You can really use any dark beer)

Directions

Place all ingredients in a dutch oven or deep roasting pan. Braise in a 250*F for about 4 hours. Add the dill and allow meat to braise for 1 more hour. This is a good time to prep your side dishes. I served my brisket with garlic mashed potatoes and pan gravy.

To make the pan gravy, remove some of the braising liquid and strain it into a sauce pan. Add water to dilute the saltiness. Turn heat on medium-high. Mix about ½ cup cold water with 2 tablespoons of cornstarch, slowly add a the cornstarch liquid a tablespoon at a time to the simmering gravy. Once the gravy thickens and begins to bubble, turn off the heat. Strain again if you have lumps. Season to taste with salt and pepper.

Remove the brisket from braising liquid and separate into portions, removing the fatty pieces.

Plate with your favorite sides and enjoy! Happy St. Patrick’s Day!