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Chicken and Poblano Pepper Enchiladas
November 10, 2024

Chicken and Poblano Pepper Enchiladas

Chicken and Poblano Pepper Enchiladas with Green Chile Sauce are one of our favorite chicken dinners. I start these enchiladas by making a cheesy chicken and black bean filling. Next, I roll the filling up in tortillas. Then, I make a creamy green Chile sauce …

chicken
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by Sharon
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Creamy Chocolate Mousse Pie
November 4, 2024

Creamy Chocolate Mousse Pie

Creamy Chocolate Mousse Pie is one our favorite Thanksgiving pies. I love this pie for several reasons. First of all, I love that this pie can be made a day or two before Thanksgiving. Secondly, I like that this pie is quite inexpensive to prepare. …

dessert
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by Sharon
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Creamy Roasted Pumpkin Soup
October 16, 2024

Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup is one of our favorite autumn meals. I start this soup by roasting some fresh sugar pumpkin. Of course you can also use butternut squash. Next, I add the roasted pumpkin to a blender along with some cooked onion, chicken stock, heavy cream, and pumpkin spice seasoning blend. Finally, I serve the soup in bowls and top them with creme fraiche and chives for garnishes. We like this healthy pumpkin soup for several reasons. First of all, I like that this hearty soup can be made ahead of time. Then, I just reheat each bowl in the microwave. Secondly, I like that I can control the salt and spice in this meal, since it’s homemade. I often find restaurant versions of this soup to be too salty and too sweet. And, lastly, we all love the delicious fall flavors in this soup. I love to serve this soup for both Halloween and Thanksgiving.

THE EQUIPMENT I USED FOR MY Easy Pumpkin SOUP RECIPE

  • A blender- You’ll need a blender, food processor, or immersion blender to blend this soup to creamy perfection.

THE INGREDIENTS NEEDED FOR Homemade Pumpkin Soup

  • Pumpkin- You’ll need a fresh sugar pumpkin or butternut squash for this recipe.
  • Onions- You’ll need one small onion for this recipe.
  • Maple Syrup- Use pure maple syrup, not pancake syrup.
  • Pumpkin Spice- You can find this with the rest of the spices at your local market.
  • Creme Fraiche- You can find this in the gourmet cheese section of your market.
  • Chives- You can find this in the herb section of your market.
  • Chicken Stock- I always use homemade stock. My recipe is on this site.

HOW I MADE MY Creamy Roasted Pumpkin SOUP

  • First, I peeled, chopped, and roasted my pumpkin.
  • Then, I cooked the onion and blended everything in the blender.
  • Finally, I added the soup to bowls and topped it with the creme fraiche and chives garnishes and served it.

If you like pumpkin you need to try this warm and comforting, Creamy Roasted Pumpkin Soup.

Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup

This soup features freshly roasted pumpkin, pumpkin spice, and a splash of cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4
Calories 350 kcal

Equipment

  • a blender or food processor

Ingredients
  

  • 5 cups peeled sugar pumpkin, cut into one inch cubes
  • 2 tbsp. each extra virgin olive oil and maple syrup
  • ¼ tsp. each kosher salt and black pepper
  • 2 tbsp. unsalted butter
  • 1 cup diced onion
  • 2 cups chicken stock
  • ½ cup heavy cream
  • ¼ tsp. pumpkin spice seasoning
  • ½ cup creme fraiche
  • ¼ cup chopped chives

Instructions
 

  • Preheat the oven to 400 degrees
  • Place the pumpkin on a parchment paper lined sheet pan and toss it with the oil, maple syrup, salt, and pepper. Roast 30 minutes, or until the pumpkin is tender. Stir every 10 minutes.
  • While the pumpkin is roasting, melt the butter in a Dutch oven and cook the onion on low heat until soft.
  • When the pumpkin is finished roasting, add it to the blender with the chicken stock, cream, onions, pumpkin spice, and a quarter teaspoon each more kosher salt and pepper. Blend until smooth and then add back to the Dutch oven and heat until hot. Top each bowlful with some creme fraiche and chives.

Nutrition

Calories: 350kcal
Keyword pumpkin soup
Tried this recipe?Let us know how it was!
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by Sharon
Lemon Blueberry Layer Cake
July 24, 2024

Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake is one of our favorite summer desserts. I start this dessert by mixing together a rich lemon cake batter. Then, I make a fluffy cream cheese frosting and spread it all over the cake.  We like this cake for several reasons. First of all, I like that …

dessert
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by Sharon
Blueberry Buttermilk Cornmeal Biscuits
July 16, 2024

Blueberry Buttermilk Cornmeal Biscuits

Blueberry Buttermilk Cornmeal Biscuits are one of our favorite summer teatime treats. To make these quick biscuits, I make a sweet buttermilk cornmeal biscuit dough. Then, I fold in blueberries and lemon zest. After I bake the biscuits, I top them with an easy glaze …

breads
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by Sharon
Caprese Burgers with Basil Mayonnaise
July 9, 2024

Caprese Burgers with Basil Mayonnaise

Caprese Burgers with Basil Mayonnaise are one of our favorite summer burgers. I start these Rastelli’s Wagyu burgers by making a creamy mayonnaise in my food processor. Next, I cook the burgers in a cast iron skillet or we grill them outside. Finally, I top each burger with the Basil Mayonnaise, fresh mozzarella cheese, tomato, and basil. We like this recipe for several reasons. First of all, I like that the Basil Mayonnaise can be made in advance. Secondly, I like that I can easily reheat any leftover burgers in the microwave. And, finally, we all love the hearty cheeseburgers and creamy basil mayonnaise.

THE EQUIPMENT I USED

  • A Food Processor- You’ll need this to make the Basil Mayonnaise. If you don’t have a food processor, you could use just mince the basil up finely.
  • A Cast Iron Skillet- I use this to pan cook my burgers. But you can use any skillet. Or you can grill the burgers.

THE INGREDIENTS NEEDED FOR Caprese Burgers WITH Basil MAYONNAISE

  • Basil- You will need fresh basil. I like to keep a pot of fresh basil growing in my kitchen year round.
  • Mayonnaise- I always use Hellmann’s mayonnaise.
  • Waygu Beef- I get my Waygu burgers from Rastelli‘s. They are definitely the best burgers we’ve ever had.
  • Buns- I like to use sesame seed brioche buns for my Caprese Burgers with Basil Mayonnaise.
  • Lemon Juice- Use freshly squeezed lemon juice.
  • Mozzarella cheese- Use the best quality cheese you can find.

HOW I MADE MY BURGERS

  • First, I made the basil mayonnaise in my food processor.
  • Then, I seasoned my beef patties and cooked them on medium heat in a cast iron skillet. We like our burgers well done.
  • Finally, I spread the mayonnaise on my buns and added the burgers and all the toppings.

If you like burgers, you need to try these tasty Caprese Burgers with Basil Mayonnaise.

Caprese Burgers with Basil Mayonnaise
Caprese Burgers with Basil Mayonnaise

Caprese Burgers with Basil Mayonnaise

Burgers topped with fresh mozzarella cheese, summer tomatoes, and creamy Basil Mayonnaise.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 540 kcal

Ingredients
  

  • 4 Rastelli's Waygu Beef Butcher Burgers
  • ¼ tsp. each kosher salt and black pepper
  • 1 tbsp. olive oil
  • 4 slices fresh mozzarella cheese
  • 4 slices tomato
  • 8 fresh basil leaves
  • 4 brioche buns

For the Basil Mayonnaise:

  • ½ cup chopped fresh basil leaves
  • 1 tbsp. extra virgin olive oil
  • ½ cup mayonnaise
  • 1 tbsp. lemon juice
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the Basil Mayonnaise: Preheat the oven to 300 degrees. Put the basil in the food processor, along with the rest of the ingredients. Process until the basil is combined with the mayonnaise.
  • Next, make the burgers: Sprinkle the beef patties with the salt and pepper.
  • Heat a cast iron skillet on high heat. Drizzle the cast iron skillet with the oil and cook the burgers to your desired doneness. When the burgers are almost done, top them with the cheese.
  • Serve the burgers on the buns with the tomato, basil, and Basil Mayonnaise.

Nutrition

Calories: 540kcal
Keyword beef
Tried this recipe?Let us know how it was!
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by Sharon
Red Leicester Lobster Chowder
July 2, 2024

Red Leicester Lobster Chowder

Red Leicester Lobster Chowder is one of our favorite summer soups. I start this chowder by cooking carrots, celery, and leeks until they are tender. Then, I add in homemade chicken stock and red potatoes. Finally, I add cream and cooked lobster. We like this soup for several reasons. First …

soup
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by Sharon
BLT Lobster Salad Rolls
June 25, 2024

BLT Lobster Salad Rolls

BLT Lobster Salad Rolls are one of our all-time favorite family dinners. I start this lobster dinner by steaming two live lobsters. Then, I remove the lobster meat from the shells and chop it in small pieces. Next, I combine the lobster with mayonnaise, lemon juice, tarragon, bacon, lettuce, …

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by Sharon
Easy Orange Butter Cake
June 23, 2024

Easy Orange Butter Cake

Easy Orange Butter Cake is one of our favorite summer desserts. I start this cake by baking up a buttery orange cake. Then, I top the cake with vanilla whipped cream and sweetened strawberries. We like this dessert for several reasons. First of all, I like that I can make this whole dessert in just a little over an hour. Secondly, I like that I can use all the farm fresh strawberries that are at their peak here in New York. And, lastly, we all love the buttery cake, the fluffy cream, and the sweet strawberries.

THE EQUIPMENT I USED

  • An Electric Mixer- You’ll need this to make the Easy Orange Butter Cake batter.
  • A Food Scale- For perfect baking results, be sure to weigh your flour and sugar.
  • A Sifter- Use this to sift together the dry ingredients.
  • A Pastry Bag- I used a pastry with a star tip to pipe on my whipped cream. But you can just spoon it on.

THE INGREDIENTS NEEDED For Easy Orange Butter CAKE

  • Flour- I always use King Arthur Brand flour.
  • Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
  • Buttermilk- Be sure to use whole milk buttermilk, not low-fat.
  • Eggs- Use large eggs for this Easy Orange Butter Cake.
  • Sugar- I always use Domino granulated sugar.
  • Cream- Use heavy cream to make the whipped cream. Don’t use half and half, or light cream.

HOW I MADE MY Orange CAKE

  • First, I made the Easy Orange Butter Cake batter. Be sure to cream the butter and sugar together for the full five minutes. And be sure to beat in the eggs well. This will entail a lot of scraping down the bowl.
  • Next, I baked the cake. Be sure to bake the cake until a toothpick comes out almost clean.
  • Finally, I topped the cake with the strawberries and cream.

If you like oranges, you need to try this moist and buttery Easy Orange Butter Cake.

Easy Orange Butter Cake
Easy Orange Butter Cake

Easy Orange Butter Cake

An Orange Butter Cake Topped with Sweetened Strawberries and Vanilla Whipped Cream.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • 1 8×4 loaf pan
  • an electric mixer

Ingredients
  

For the Orange Butter Cake:

  • 1½ cups all-purpose flour (180g)
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ cups whole milk buttermilk, room temperature
  • 8 tbsp. unsalted butter, softened (112g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs, at room temperature
  • 2 tsp. each orange extract and orange zest

For the Strawberry Topping:

  • 1 quart sliced strawberries
  • 1 tbsp. granulated sugar

For the Vanilla Whipped Cream:

  • 1 cup heavy cream
  • 2 tsp. granulated sugar
  • 1 tsp. vanilla extract

Instructions
 

  • Begin by making the Orange Butter Cake: First, Preheat the oven to 350 degrees. Spray the pan with baking spray. Line the bottom of the pan with parchment paper and spray the pan again.
  • Sift together the flour, baking powder, and salt into a bowl and set it aside.
  • In the bowl of an electric mixer, with the paddle beater attached cream together the butter and sugar. Beat them for five minutes until the mixture is fluffy, scraping down the bowl as needed. Add the eggs, one at a time, and the orange zest and orange extract. Beating well after each addition.
  • Add half the flour mixture, then half the buttermilk. Beat until combined. Add the rest of the flour mixture, and the rest of the buttermilk. Beat until combined. Scrape the bowl down after each addition.
  • Pour the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack for ten minutes. Use a knife to loosen the sides of the cake from the pan and remove the cake from the pan. Cool about 15 minutes to serve warm. Or, cool completely, if you prefer. Slice and serve with the Strawberry Topping and the Vanilla Whipped Cream.

For The Strawberry Topping:

  • Simply mix together the strawberries and sugar.

For the Vanilla Whipped Cream:

  • In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the vanilla extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on.

Nutrition

Calories: 350kcal
Keyword cake
Tried this recipe?Let us know how it was!
dessert
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by Sharon
Cobb Salad with Shallot Vinaigrette
June 20, 2024

Cobb Salad with Shallot Vinaigrette

Cobb Salad with Shallot Vinaigrette is one of our favorite main course salads. I start this salad by roasting chicken breasts coated in herbs and seasonings. Then, I lay the sliced chicken on top of Spring greens along with blue cheese, avocado, cherry tomatoes, hard-boiled egg slices, and crispy bacon. Finally, I drizzle …

chicken
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by Sharon