Some More Super Bowl Recipe Ideas…

If you have already voted on our Game Day Recipe Throwdown Contest and are still looking for more Super Bowl recipe ideas, check out these links for recipe compilations from other blogs.  I’m getting hungry for Sunday already!

Super Bowl Recipe Ideas:

-20 Going on 80- Football Game Day Treat Ideas
-Cheap, Healthy, Good- 50+ Cheap, Healthy Super Bowl Recipes
-brown eyed baker- 75 Super Bowl Recipes for Super Bowl XLVI
-The Cooking Blog- Your Super Bowl XLVI Recipe Guide (New York Giants vs. New England Patriots)
-ecorazzi- 10 Delicious Vegetarian Super Bowl Recipes
-how sweet is is- 25 Recipes That Should be on Your Super Bowl Menu
-peas and thank you- 25 Vegan Recipes for Your Super Bowl Party
-The Pioneer Woman Cooks- My Top Ten Picks for Super Bowl Sunday
-Recipe Girl- 101 Best Super Bowl Recipes on the Internet
-The Recipe Renovator- Healthy Super Bowl Recipes (gluten-free)
-Simply Recipes- Super Bowl Recipes!
-two peas & their pod- 46 Super Bowl Recipe Ideas for Super Bowl XLVI  

We’ll be adding more blogs to the list as we get closer to the big day!  Do you have a blog with a Super Bowl recipe list?  Leave us a comment and we’ll add it on!


Boston vs New York Game Day Recipe Throwdown Contest

This is it!  It has come down to just two teams, the New England Patriots and the New York Giants, playing in the Super Bowl.  And it has come down to two sisters in Boston and New York competing in the ultimate Game Day Recipe Throwdown- Sister M vs Sister K!  The big winner of the throwdown will be you- our readers.  We will be giving away two sets of two round-trip tickets on BoltBus, our favorite way to travel to Boston to NYC or NYC to Boston!

It’s simple to enter- just post a comment below with both of the following items:

1. Vote whether you like Sister M’s (representing Boston/New England) or Sister K’s (representing New York) recipe better.
2. Post your favorite Game Day recipe (you can post the whole recipe or just a link to it if it’s already somewhere online).

The giveaway has officially started today and the comments will be open for entries until the start of the Super Bowl on February 5th at 6:30pm EST.  We will then randomly pick two of the entries through

Sister M (representing Boston/New England)- Lobster Nachos
To represent Boston/New England, I decided to make Lobster Nachos.  Sounds too fancy for football?  Come on- you know Gisele is noshing on these in her luxury box while she watches QB12 take down the Giants.

We cooked up three lobsters to make these.  Not all lobsters have names, but coincidentally ours were named Eli, Victor, and Hakeem.

Lobster Nachos

24 wonton wrappers
1/2 stick of unsalted butter
3 ripe avocados
1 shallot, diced
1 lime, juiced
2-3 small live lobsters, (or pre-cooked lobster meat if you prefer not to steam them)
1/4 cup chives, minced
kosher salt

Preheat oven to 375 degrees.  Melt the butter in the microwave or a small sauce pan.  Brush both sides of each wonton wrapper with the melted butter and place on a baking sheet (I used two baking sheets and was able to fit 12 wrappers on each sheet.)  Lightly sprinkle with kosher salt.

Bake for 5-8 minutes, rotating the baking sheet if one side appears to be cooking faster than the other.  Keep an eye on the wonton towards the end of the baking time so they don’t burn.  Remove from the oven when golden and cool on a wire rack.

Meanwhile, begin cooking the lobsters. Lobsters can be boiled or steamed. I think the meat has a better and less soggy texture when they are steamed. To do this, fill a pot with less than 2 inches of water and bring up to a boil. Place the lobsters in (always head first- if you put their tail in first they will flip it up and you will be sprayed with scalding hot water!)  Generally cook at least 7 minutes per pound of lobster in the pot (we cooked these three for about 28 minutes).

To test when they are done, try pulling out one of the antennae. If they do not detach easily, the lobster is not yet done.  This photo shows how to pull off an antenna:

While the lobsters are cooling, peel and dice the 3 avocados and place in a small bowl.  With a fork, coarsely mash the avocados.  Mix in the diced shallot and season to taste with salt and pepper.

Once the lobsters are cooled, remove the meat from the shell and roughly chop it up.  Spoon the avocado mixture onto each wonton crisp and top with lobster meat.  Sprinkle with the minced chives.


Sister K (Representing New York): Buffalo Chicken Bites with Homemade Zesty Blue Cheese

I have been thinking all week about what I can make to represent the New York Giants.   What is New York known for?  Pizza, bagels, nuts for nuts, hot dogs, pretzels… the list goes on.  What I love about football the most is drinking beers and eating Buffalo wings while I watch the games.   These three things are imbedded in my head as a package deal so my appetizer recipe for a football game has to involve Buffalo wings. Since the Patriots get all New England states,  I picked a Buffalo wings themed appetizer since technically wings were invented in Buffalo, NY (love the Anchor Bar) and that’s part of New York state.  I bet you didn’t know you were going to get a little geography lesson today. :)

Recently I found a recipe that I was pretty psyched about making and better yet, it isn’t as unhealthy as actual Buffalo wings.   Are you READY?  READY?  READY?   WOOO!!!  Go Giants! (Sorry, that was a flashback to my high school and college lacrosse teams getting ready for a game in our huddle.)Buffalo Chicken Bites with Homemade Zesty Blue Cheese
**Makes 9- 4 piece servings
3 cups of cooked shredded white meat chicken (I used a rotisserie chicken)
1/2 cup of hot sauce plus additional to drizzling (I used Franks)
4 oz. reduced fat cream cheese
1 3/4 cup reduced fat shredded cheddar
1/4 cup of sliced scallions
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 whole egg
2 egg whites
2-3 cups of Panko (Japanese bread crumbs)

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or a non-stick silicone mat.   Prepare three bowls with flour (both all-purpose and wheat in one bowl), 1 egg and 2 egg whites whisked together, and then the panko.
In a large bowl combine the shredded chicken, cream cheese, and hot sauce.   At this point you can taste the mixture to see if you want to add additional hot sauce.  Next stir in shredded cheese and scallions.   Using a medium cookie scoop or a rounded tablespoon form the mixture into balls a little smaller then a golf ball.  This should make 36 balls.   Place the balls on a large plate or platter.   Once all the balls are formed take each ball and dip in flour mixture,  shaking off excess flour.  Then place chicken balls in the eggs and finally panko crumbs,  making sure to press some of the panko into the chicken balls to stick.   Next place onto lined baking sheet (*look at tip at bottom of recipe.)  Bake for 20-25 minute until lightly browned and crispy.  Drizzle with extra hot sauce and serve with Zesty Blue Cheese, carrot sticks, and celery sticks.
*If you don’t want to make all 36 Buffalo Chicken Bites,  you can freeze them before you cook them.  I placed them on a separate baking sheet and allowed them to freeze for about 30 minutes then placed them into a freezer bag.  When baking frozen bites- add an additional 5 minutes to baking time.
Source- adapted from Pennies on a Platter

For Zesty Blue Cheese-
**Makes about 8 servings
1 cup light mayonnaise
1/2 cup crumbled blue cheese
1/2 tsp. kosher salt
1/2 tsp. fresh crushed black pepper
2 tbsp. red wine vinegar
2-3 minced cloves of garlic
Milk or buttermilk to thin down dressing if needed

In a medium bowl,  combine all ingredients.  Add milk to thin out dressing to the desired consistency.  Cover with plastic wrap and allow to refrigerate for at least an hour before serving.
Source-  adapted from Our Best Bites
**Serving Size-
4 Buffalo Bites- 6 Weight Watchers PointsPlus (this was calculated by measuring the flour and panko not used after dipping and not including those in the calculation)
2 tbsp. Zesty Blue Cheese- 3 Weight Watchers PointsPlus


Voting is now closed!  Thank you all for voting and submitting some fantastic game day recipes!  We’ve tallied the votes and NY has squeaked out yet another win.  K’s Buffalo Chicken Bites beat M’s Lobster Nachos by one vote!  The big winners though are two of our readers- I summarized the votes and assigned each commenter a number.  Using, I picked two random entries to win two round-trip BoltBus tickets!

Contest Entries:








Congratulations to Caroline (commenter #10) and Brian (commenter #5)!  Please check your e-mail for more information on how to claim to your 2 BoltBus tickets.

-m & k

The Rules: One entry per person, U.S. residents only.  No entries will be accepted after Sunday, February 5th at 6:30 pm, EST.  Entries that do not follow the entry requirements will not be considered.  Two winners will be chosen at random and announced on Monday, February 6th.  The chosen winners will then have 30 days to respond by e-mail to claim their prize.  The BoltBus round-trip tickets must be used by March 31, 2012. Void where prohibited.

Can I put Master Toy Assembler On My Resume?

Now that Baby T is walking and that we have more room in our new house, our collection of toys has dramatically increased over the past few months.  In the fall, we hit up garage sales to pick up tools for suburban living.  We did not even own a rake- the only use for a rake in the city would be to save a parking spot when it snowed.  While we did not always find tools, we almost always found toys.  Looking back, we probably should have picked up more because assembling new toys is a major pain!

Two toys in particular that we have bought have practically required a PhD in engineering: the Melissa & Doug Cook’s Corner Wooden Kitchen and the Little Tikes Cozy Coupe.  I knew from reading a few reviews that they would be a little tricky to put together, but I did not anticipate how many hours I would have to spend on each one to assemble them!

First, let’s discuss the kitchen set.  I really wish I had taken a picture of all the hardware and pieces that came in that cardboard box.  There were so many little bags of screws, bolts, hinges, and plastic pieces.  Here’s a picture I took on my phone about halfway through- check out all the pieces that still remain in the sink:

Overall, the instructions were fairly easy to follow, but the sheer number of things that had to be assembled just took a long time.  Some kitchen renovations probably take less time to put together.  I think it took three of Baby T’s nap time session to get this kitchen to look like this:

Now onto the Cozy Coupe…let’s just say this: at one point I actually googled “Cozy Coupe Hell” to see what would come up.  The assembly to put this bad boy together was a nightmare.  The directions are just pictures, you have to physically slam pieces together to make them fit, and it requires a drill to put together.  As you can see from this blogger, I am not the only one who had trouble with Step 12, which is simply a diagram noting to put the stickers on the dashboard.  I spent a good 30 minutes looking for plastic parts that the diagram appears to be showing!  Baby T is loving his new car, but I am just waiting for the moment when the whole thing comes crashing apart:

On the side of the box, it states that in 1999, the Cozy Coupe was the top selling car in America outselling the Honda Accord and Ford Taurus.  By 2003, over 10 million Cozy Coupes had been sold.  First off, that means over 10 million people have had to assemble this car.  Secondly, it also means there are probably 9,990,000 Cozy Coupes that people are going to sell in their next garage sale…

Readers, what is the most difficult toy you have ever had to assemble?


Hearty Winter Vegetable Side Dishes

On Sunday evening, my husband likes to cook a meal for us when he can.  He usually likes to cook up some type of red meat with a few vegetable side dishes.  These sides are very good with most any red meat dish, including beef, lamb, veal or even pork. We chose lamb chops (which we will give you a good recipe for at the end of this post).
Onion Roasted Potatoes
Take 6 yellow or yukon gold potatoes, and an onion. Cut the potatoes into eighths, and chop the onion. Place these ingredients into a large zip lock bag with a quarter of a cup of olive oil. Cover with salt and pepper. From here, these can be roasted in the oven or even put on the grill (we did the latter to save time). Put them on medium heat on the grill for 40 minutes, stirring regularly. Double this time if in oven.
Roasted Green Beans
For red meat dishes, we prefer asparagus, but as a northern hemisphere vegetable, they are out of season. Green beans, however, grown anywhere and are readily available. For these, you need olive oil and butter. Put 30-40 green beans in a 1/8th of a cup of olive oil and 1 tablespoon of butter. Grill for 25 minutes, or put in the oven for 30. Take 10 minutes off these times of you like them crunchy.
Garlic Roasted Shiitake Mushrooms
Get about 30 Shiitake mushrooms and a six to eight cloves of garlic. Chop the garlic cloves in half, and cut the stems off the shitake mushrooms. Cover in about an eighth of a cup of olive oil, and roast for 25-30 minutes on the grill or in the oven. These are particularly good with a red meat main course.
These are three dishes which are great with red meat. You can do any type of meat with these, but we chose lamb chops, which are quite tasty. The recipe we used was to brush the chops in an olive oil mix filled with thyme and rosemary. Quite delicious after being grilled for 10 minutes a side. Grab a full-bodied cabernet and enjoy!

Boston vs. New York City Super Bowl (Recipe) Showdown

It’s going to get interesting around here real soon…a Boston vs. New York City showdown in the Super Bowl and a Boston vs. New York recipe throwdown at 2 Sisters 2 Cities!  The big winner of the throwdown will be you- our readers.  We will be giving away two sets of two round-trip tickets on BoltBus, our favorite way to travel to Boston to NYC or NYC to Boston!

Check back this weekend for more details on the throwdown (hint: get your favorite game day recipe ready to share!)  In the meanwhile, check out our Appetizers section on our Recipe Index for some game day ideas.


These are a few of our favorite things…

K and I came up with a list of some of our favorite blogs to read and added a Blogroll to 2 Sisters 2 Cities.  A lot of them are cooking-oriented, but there are a few others thrown in there that focus on other topics (design/decorating, DIY, mom blogs, fashion, etc.)  Once you have finished reading every single post we have written the past couple years, you should stop by and check some of them out! ;)  The blogroll can be found on the bottom of the right-hand column and looks like this:

Do you have any must-read blogs that you recommend (including your own)?  Let us know in the comments section!


Herb-Rubbed Chicken with Creamy Orzo

The other night after work I made this recipe. The original recipe that I found was twice as large and had cream in it.  To make this recipe healthier I used half and half instead of cream, cut back on the olive oil, and halved the recipe (since there is only two of us.) It took about 30 minutes to put together and was really delicious.  The servings were pretty big and my boyfriend and I were so stuffed afterwards.  If you think 12 PointsPlus is too many to to have for dinner, you can add more broccoli to this recipe and divide the recipe into fourths for 6 PointsPlus a serving.

Herb-Rubbed Chicken with Creamy Orzo

4 oz. orzo pasta, uncooked
2 – 3 oz. pieces of chicken
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 tsp. olive oil
1 small shallot, chopped
1 clove of garlic
1/2 of a 14.5 oz. can of diced tomatoes with juices
1 cup of broccoli florets
1/4 cup of half and half
3 tablespoons of grated Parmesan cheese

Cook orzo according to the package directions.  Reserve 1/4 cup of pasta water and then drain orzo.

In a small bowl combine basil, oregano, rosemary, and thyme.   Take the two pieces of chicken and season both sides with salt and pepper.  Take the combined dried herbs and sprinkle on both sides of chicken evenly.  Heat olive oil in a 12-14 inch skillet over medium-high heat.   Place chicken in skillet and cook on both sides for about 3-4 minutes each until golden brown.   Once the chicken is cooked,  place on a plate and cover with aluminum foil.  Reduce the heat in the skillet to medium,  add the shallot to the pan and sauté 2-3 minutes.  Add garlic and stir until fragrant, about 1 minute.   Add diced tomatoes with juices and broccoli florets to the skillet.  Scrape the bottom of the pan to remove any of the brown bits.  Bring to a boil, then reduce heat to a simmer.  Cover the skillet and cook until for about 10 minutes, until broccoli is tender.   Next stir in parmesan cheese, half and half and cooked orzo.  Stir until combined, adding pasta water if sauce needs smoothing out.  Season with salt and pepper and divide evenly onto two plates.   Place each piece of cooked chicken on top of the beds or orzo.  Serve right away.  (Weight Watchers PointsPlus- 12 points)
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Source- Adapted from Annie’s Eats



Recipe Index and Print Friendly Buttons

Hello Readers,

M and I have been trying to update our page lately to help our readers browse and use our recipes easier.   Recently we have added a recipe index to help you find our recipes faster.


The Recipe Index has all our recipes we have shared with you over the years listed in categories.  To select the recipe you want to view, just click on the recipe title and it will bring you to that recipe.
For example, if you were looking for a breakfast food to make, you would scroll to our “Breakfast” section in the index.  There you could see that we have a recipe for Buttermilk Pancakes or a French Omelette (note to self- share more breakfast foods with you, which is perfect because I just made something this morning for breakfast that I am pretty pumped about sharing with you.)  To see the recipe for the Buttermilk Pancakes, just click on the words and it will take you to the recipe.   Mmmmm, I forgot about the recipe for Buttermilk Pancakes…best pancakes ever!  We are working on cross-referencing items like the Cranberry, Banana and Walnut Muffins under both Bread and Breakfast, since technically it could be considered both.

The next addition to our website was actually added this morning.  I know when I read blogs, I like to have a link to click on to get to a printer-friendly version of the recipe or post.   I like to have paper copy of recipes when I am cooking because I don’t like bringing my computer or phone into the kitchen.   So now, you will notice a print friendly button on the bottom of all our postings. image
If you find a posting that you would like to print,  select the Print Friendly icon at the bottom of the posting.  From there it will take you to a page that looks like this:image
You can change how the view looks by changing the size of the font, taking out the images,  and deleting sections.  Lets start by changing the size of the font.image
At the top of the print friendly version, there is a green bar.  On the bar, there is a text pull-down menu.  Click on the down arrow and select the font size you would like the posting to print out with.  I like the small font because it will most likely print on to one page (depends on the size of the recipe though).
To get rid of the images just select the “no image” box and the images go away.   Not that we want you to get rid of our images, but we understand that color ink can get expensive!
If you want to print just the recipe portion of the post for your files and get rid of the intro to the recipe, hover the mouse pointer over the paragraph you want to delete.  It will automatically be highlighted in yellow with a “click to delete” in red at the top.  Click on the paragraphs you wish to delete to get rid of them.  If you accidentally click off a part you didn’t mean to delete, click the undo button at the top.
When finished with making the changes you desire, select print and your printer dialog box will come up.  Print out the recipe and then run to your kitchen and make it!!

M and I hope to have a lot more additions to our site to make it easier to use.  Let us know what you would like to see to make your experience at 2 Sisters 2 Cities better.

Thanks for reading!


Cold Sesame Noodles (aka my favorite lunch ever!)

I’m not much of a sandwich person…I hardly ever make them or eat them.  For lunches, I tend to eat leftover dinners, salads, or even just cheese and crackers.  After I had Baby T, I found myself making one recipe in particular for lunch- cold sesame noodles!  I think I would be ok with having this dish for lunch for the rest of my life.  It also makes a great picnic/travel snack since it’s a cold dish and doesn’t have anything that would spoil if left out for awhile.  I’ve adapted this recipe from Lucinda Scala Quinn’s cookbook Mad Hungry: Feeding Men & Boys (a great cookbook!)

Cold Sesame Noodles

-12 oz Chinese egg noodles (you can also substitute spaghetti or linguine)
-1 tablespoon toasted sesame oil
-6 tablespoons tahini
-3/4 cup water
-1 tablespoon rice vinegar
-3 tablespoons soy sauce
-1 and 1/2 teaspoons sugar
-2 garlic gloves, pressed
-2 scallions, thinly sliced
-1 tablespoon ginger, peeled and chopped
-Chinese chili oil
-1/4 cup roasted, unsalted peanuts, chopped

Cook the egg noodles or pasta according to the package directions. Drain and toss them with the sesame oil to coat.  Cover and let it cool in the fridge.

In a large bowl, whisk together the tahini with the water.  Then, whisk in the vinegar, soy sauce, and sugar.  Stir in the garlic, 3/4 of the scallion, and the ginger.

Once the noodles are cool, add in the sauce and stir together.  Garnish with the remaining scallion and chopped peanuts.  Drizzle it with a drop or two of the chili oil (don’t overdo it with the chili oil- this stuff is spicy!)


p.s. Forgot to mention- I personally think this tastes even better the next day!

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Light Honey Wheat Bread

I read this on a couple of blogs a few months back and I have been wanting to make this bread since.  After forgetting to get a loaf of bread at the grocery store this weekend, I decided that this would be the perfect opportunity to try out some homemade wheat bread.   It was really easy to put together even though I did have to knead the dough by hand for part of the time.  My mixer had an accident a few weeks ago and by accident I mean it tried to leap off my counter to it’s death.  You ask, how does a Kitchenaid mixer jump off a counter?  Well, this is a very good question.  While making pizza dough, I walked away from my mixer and because the dough was unbalanced it caused the mixer to rock itself off the counter.  It made a really loud noise causing my boyfriend to run into the room to see what happened to me.  Since this sad, sad moment,  my mixer has been a little out of sorts.  Tip to everyone: push your mixer far back on the counter and if you are kneading dough, don’t walk away from your mixer!

Back on topic, you should really try making this bread (it is possible without a stand mixer!)  I have been enjoying it all week for breakfast, and put the other half in the freezer.

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Light Honey Wheat Bread

2 1/2 cups (11.25 oz.) bread flour
1 1/2 cups (6.75 oz.) whole-wheat flour
1 1/2 tablespoons  honey
1 1/2 teaspoons salt
3 tablespoons powdered milk
1 1/2 teaspoons instant yeast
2 tablespoons unsalted butter or shortening, at room temperature
1 1/4 cups water, at room temperature

In the bowl of mixer combine both flours,  salt, powdered milk and yeast with paddle attachment.  Add in the butter, honey, and water.  Mix on low until combined, add it small amount of water if flour is still sitting on the bottom of the bowl. Change mixer to dough hook and mix on medium speed for about 6 minutes (or knead on a floured surface for 10 minutes). The dough should registers between 77-81 degrees, and not feel sticky (it should feel slightly tacky.)

Take a large bowl and lightly oil.   Place the dough ball in the bowl and cover with plastic wrap.  Let the dough rise for 1 1/2 to 2 hours, it should rise to twice it’s size. Once the dough is ready, place on a lightly floured surface.  Work into a 9×5 inch rectangular.  Start to roll the dough length wise, pinching the crease each turn to keep it together.  After the dough is completely rolled up,  roll back and fourth to smooth out crease, the dough should be about 9 inches in length.  Place the rolled dough in a 9×5 inch lightly oiled bread pan.  Mist dough with cooking spray and loosely cover with plastic wrap.  Leave in bread pan and allow to rise for 90 minutes.  Preheat oven to 350 when there is ten minutes left of the bread rising.  Make sure oven rack is in the center of the oven.   Once the dough has risen above the top of the pan.  Place bread pan on a baking sheet and place in the oven for 25 minutes.  Turn pan around 180 degrees and continue to bake for  15-30 minutes.  When the bread is done the center should register 190 degrees with a meat thermometer and make a hollow noise when knocked on.  Take bread out of pan and place on cooling rack.  After 1-2 hours, cut bread into half inch slices.  Should make around 16 slices. Each piece is 3 Pointsplus.

Source- adapted from Cook Like a Champion Pin It


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