Month: October 2020

Chicken Nachos with Corn Salsa and Pinto Beans
October 31, 2020

Chicken Nachos with Corn Salsa and Pinto Beans

Chicken Nachos with Corn Salsa and Pinto Beans can be served as either an appetizer or a main course. It’s pretty hearty, so I usually serve it as a main course. In these nachos, the chips are topped with a slow cooked saucy chicken, pinto …

chicken nachos, nachos
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by Sharon
Cranberry Chicken Schnitzel Salad
October 30, 2020

Cranberry Chicken Schnitzel Salad

Cranberry Chicken Schnitzel Salad is a tossed salad of Spring greens topped with chicken schnitzel, fresh cranberries, candied pecans, and gorgonzola. It’s all tossed with a balsamic vinaigrette. This is a terrific main dish salad to make all fall and winter long. Or, you could …

chicken salad
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by Sharon
Pumpkin Cream Filled Cannoli Dipped in Chocolate
October 28, 2020

Pumpkin Cream Filled Cannoli Dipped in Chocolate

Pumpkin Cream Filled Cannoli Dipped in Chocolate consist of homemade cannoli shells that are dipped in chocolate and filled with pumpkin cream. The cannoli shells are crunchy and crispy, and the cream filling is smooth and silky and has a light pumpkin flavor. They are a great dessert to serve after an Italian dinner. Needless to say, they go great with cappuccino, lattes, or any Italian coffee drink.

The Equipment You’ll Need

  • A Food Scale- This is important for weighing the flour. If your flour measurement is incorrect, it will really throw off the consistency of your dough.
  • Cannoli Forms- These are metal rods that you will wrap your dough around. I only have four forms, but it is easy enough to to reuse the forms.
  • A Deep Fry Thermometer- You will need this to make sure your oil is at the right temperature.

The Ingredients You’ll Need for Pumpkin Cream Filled Cannoli Dipped in Chocolate

  • Fresh Ricotta Cheese- You can buy this at an Italian deli or at a good supermarket.
  • Pumpkin Puree- Use canned pumpkin puree.
  • Bittersweet Chocolate- Feel free to use semisweet chocolate or milk chocolate, if that’s what you prefer.

How I Made My Cannoli

  • First, I made my dough. I was careful to use plenty of flour to roll out the dough. Then, I used a little bit of water to seal the edges of the dough around the greased cannoli forms.
  • Next, I used the deep fry thermometer to measure the temperature of the oil. Then, I drained the cannoli on a rack over a pan.
  • Then, I melted my chocolate and dipped the cannoli into it.
  • Next, I lined a plate with wax paper and let the chocolate firm up on the plate in the refrigerator.
  • Finally, I mixed together the cream, and used a plastic bag with the corner cut off to fill each shell.

One of the things I love about these Pumpkin Cream Filled Cannoli Dipped in Chocolate is that the ingredients were all things I already had in the house. I even had some leftover ricotta cheese from the lasagna I made the other night. If you love cannoli or pumpkin desserts, I hope you’ll try these creamy crunchy treats.

Pumpkin Cream Filled Cannoli
Pumpkin Cream Filled Cannoli Dipped in Chocolate
Pumpkin Cream Filled Cannoli

Pumpkin Cream Filled Cannoli Dipped in Chocolate

Crispy cannoli shells dipped in chocolate and filled with pumpkin ricotta.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Italian
Servings 6 cannoli

Equipment

  • cannoli forms

Ingredients
  

  • 1 cup all purpose flour (120g)
  • ¼ cup granulated sugar
  • 1 tbsp. butter
  • 1 beaten egg
  • 2 tbsp. white wine
  • 2 cups vegetable oil
  • 4 ounces bittersweet chocolate, chopped
  • ½ cup powdered sugar
  • ½ cup pumpkin puree
  • ¼ cup powdered sugar
  • ½ tsp. cinnamon
  • ½ tsp. vanilla extract
  • 1 cup fresh ricotta cheese

Instructions
 

  • Begin by making the dough for the cannoli shells. Sift together the flour and sugar, and then using a pastry cutter cut in the butter. When it's the consistency of sand, stir in the egg and wine. Stir until a ball of dough is formed. Wrap the ball in plastic and chill for thirty minutes.
  • Cut the ball of dough into six pieces and on a well floured board, roll each ball into a six inch circle.
  • Wrap each circle of dough around a greased cannoli form, using a little water to seal edges of the dough.
  • Heat an inch and a half of oil to 365 degrees in a three quart saucepan. Fry one cannoli at a time for about two minutes, turning it over after one minute. Remove it to a rack to drain. Repeat with next 5 cannoli.
  • Melt the chocolate in a small bowl in the microwave. Check and stir it frequently. It should take a total of three minutes.
  • Dip the ends of each cannoli shell into the chocolate, and then let it dry on a waxed paper lined plate. Chill it in the refrigerator to harden.
  • Meanwhile, in a small saucepan, heat the pumpkin, cinnamon, and sugar together. Cook for five minutes. Then in a small bowl, mix the ricotta and vanilla. Add the pumpkin and sugar to the ricotta and stir to combine. Using a small plastic bag with the corner cut off, stuff both sides of the cannoli.
Keyword cannoli, pumpkin
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by Sharon
Sesame Steaks with Asian Pear Salad
October 27, 2020

Sesame Steaks with Asian Pear Salad

Sesame Steaks with Asian Pear Salad is a meal elegant enough to serve for a special occasion but easy enough to make on a week night. The whole meal can be made in about a half hour and it’s absolutely delicious. The steak is marinated …

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by Sharon
Lasagna Tricolore with Three Cheeses
October 26, 2020

Lasagna Tricolore with Three Cheeses

Lasagna Tricolore with Three Cheeses is a baked lasagna that has all the colors of the Italian flag. The green of the flag is represented by pesto sauce, the white of the flag is shown in the Parmesan cheese, and the red comes from the …

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by Sharon
Kale and Manchego Phyllo Pie with Chorizo
October 25, 2020

Kale and Manchego Phyllo Pie with Chorizo

Kale and Manchego Phyllo Pie with Chorizo is a phyllo pie filled with kale, Manchego cheese, chorizo, eggs, thyme, and onion. The phyllo is buttery and light, and the filling is nicely spiced by the chorizo. For years I made a traditional Greek Spanakopita, but we’re really loving this spicier Spanish version I created.

The Equipment You’ll Need

  • A Nine Inch Ceramic Pie Dish- This is what I use to bake my pie, but you could also use a nine inch square baking dish.
  • A Couple of Skillets- You’ll need a large skillet for cooking the chorizo and kale, and a small skillet for cooking the onion and melting the butter.
  • A Large Mixing Bowl-This is for mixing the filling.

The Ingredients You’ll Need for Kale and Manchego Phyllo Pie with Chorizo

  • Kale- I use frozen kale for this recipe. I find fresh kale is just too wet for phyllo.
  • Manchego Cheese- This is a Spanish cheese that I use to go along with the Spanish chorizo. You could substitute Parmesan cheese.
  • Chorizo- Make sure to use precooked Spanish chorizo links, that you can find with the kielbasas and andouille sausages at your supermarket. I like the Niman Ranch brand. Do not use the dry Spanish chorizo found with the cheeses. That is too hard for this recipe.
  • Phyllo Dough- This can be found in the frozen food section of your market. Be sure to defrost it on the counter for three hours before you need it.

How I Made My Pie

  • First, I defrosted my kale in the microwave. Then, I put it in a dish towel and squeezed out all the water.
  • Then, I cooked the chorizo and the kale in the olive oil.
  • Next, I cooked the onion in butter.
  • Then, I mixed all the filling ingredients in a large bowl.
  • Next, I melted the butter and buttered the phyllo dough.
  • Finally, I baked the pie.

If you omitted the chorizo, this would be a great meatless meal. In fact, I’m thinking of serving it at Thanksgiving dinner, for my vegetarian guests. If you like spanakopita, I hope you’ll try my Kale and Manchego Phyllo Pie with Chorizo, for a Spanish twist on a Greek classic.

kale and Manchego Phyllo pie
Kale and Manchego Phyllo Pie with Chorizo
kale and manchego phyllo pie with chorizo

Kale and Manchego Phyllo Pie with Chorizo

Kale, Manchego, and Chorizo all in a buttery phyllo pie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 6
Calories 350 kcal

Equipment

  • a nine inch pie plate

Ingredients
  

  • 2 tbsp. extra virgin olive oil
  • 9 ounces Spanish chorizo, cut in half inch slices
  • 18 ounces frozen kale, defrosted and squeezed dry
  • 11 tbsp. unsalted butter
  • 1 cup minced onion
  • 1 cup grated Manchego cheese
  • 2 beaten eggs
  • ¼ tsp. each kosher salt and pepper
  • 1 tsp. fresh thyme
  • 24 8×8 inch sheets of phyllo dough

Instructions
 

  • Preheat the oven to 350 degrees.
  • Heat a large skillet over medium heat. Add one tablespoon of the oil, and cook the chorizo for a few minutes until it's lightly browned. Remove the chorizo from the pan and put it in a large mixing bowl.
  • Add the kale to the pan, along with another tablespoon of the oil. Cook the kale until it is very dry and then add it to the mixing bowl.
  • In a second, smaller skillet, melt 2 tablespoon of butter and cook the minced onion until it is soft and slightly browned.
  • While the onion cooks, add the Manchego, eggs, salt, pepper and thyme to the mixing bowl.
  • When the onion is cooked add it to the bowl, too.
  • Melt the rest of the butter. Brush one sheet of the phyllo with butter and lay it on the bottom of the pie pan. Repeat with 11 more pieces of phyllo. Cover with the filling and then top with 12 more pieces of buttered phyllo.
  • Bake for 40 minutes, until the pie is golden brown. Garnish with thyme and pepper.

Nutrition

Calories: 350kcal
Keyword chorizo pie, kale pie, phyllo pie
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by Sharon
Ginger and Wonton Vegetable Soup
October 24, 2020

Ginger and Wonton Vegetable Soup

Ginger and Wonton Vegetable Soup is a hearty soup filled with homemade wontons, ginger, baby corn, snow peas, and bell peppers. In this recipe, I use homemade wonton dough, because I really dislike the taste of the wonton dough I’m able to purchase. My homemade …

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by Sharon
Persimmon Walnut Quick Bread Loaf
October 22, 2020

Persimmon Walnut Quick Bread Loaf

Persimmon Walnut Quick Bread Loaf is a fast and easy bread recipe that can be stirred up in one bowl. And, no mixer or kneading is needed for this simple recipe, which is great for the beginner baker. I was going to make a different …

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by Sharon
Baked Sopaipillas with Cinnamon Apples
October 21, 2020

Baked Sopaipillas with Cinnamon Apples

Baked Sopaipillas with Cinnamon Apples are my version of Mexican sopaipillas, which are often on dessert menus at Mexican restaurants here in New York. Sopaipillas are always deep fried, but mine are baked, which I feel makes them a lot lighter. They’re often served with sugar, but I’ve opted to coat mine in cinnamon sugar, with cinnamon apples to top them with.

The Equipment You’ll Need

  • A Bread Machine- I make this dough in the bread machine. I almost made this recipe a non-bread machine dough, but I really wanted to run some errands today, and didn’t feel like babysitting the dough all morning.
  • A Food Scale- The key to success with these sopaipillas, is to weigh the flour. That weigh, the dough will be perfect.
  • An Instant Read Thermometer- This is for taking the temperature of your heated milk. If the milk is too hot, it will kill your dough.

The Ingredients You’ll Need for Baked Sopaipillas with Cinnamon Apples

  • Milk- Please use whole milk for this recipe.
  • Butter- Use unsalted butter.
  • All Purpose Flour- Don’t use bread machine flour.
  • Active Dry Yeast- Use active dry yeast, not quick yeast.
  • Apples- I used honey crisp apples, but Granny Smith apples would be good, too.

How I Made my Sopaipillas

  • First, I heated my milk, and stared at it to see when it bubbled. Then, I let it sit for awhile and checked its temperature to make sure it was cool enough to put in the bread machine.
  • Next, I weighed my flour and carefully measured the rest of the ingredients, and put everything in the bread machine.
  • While the dough was in the machine, I went to the market to buy the apples for the cinnamon apples.
  • When I returned from the store, it was time to roll out the dough. Here I will note that you can reroll any dough scraps you might have.
  • While the doughnuts baked, I very quickly made the Cinnamon Apples.
  • Finally, I took the sopaipillas out of the oven, dunked them in the butter, and then in the cinnamon sugar.

One of the things I love about these Baked Sopaipillas with Cinnamon Apples is that the ingredients are so simple that they’re things I usually have in the house. I had everything but the apples, and was happy I didn’t have to buy any expensive ingredients. So, if you’re looking for a quick and easy dessert recipe, I highly recommend these yummy Mexican doughnuts.

Baked sopaipillas with cinnamon apples
Baked Sopaipillas with Cinnamon Apples
baked sopaipillas with cinnamon apples

Baked Sopaipillas with Cinnamon Apples

Sopaipilla donuts baked in the oven, with a cinnamon apple sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Rising Time 1 hour 50 minutes
Total Time 2 hours 17 minutes
Course Bread
Cuisine Mexican
Servings 40 sopaipillas

Equipment

  • Bread Machine

Ingredients
  

  • 1 cup whole milk
  • 2 tbsp. unsalted butter, chopped
  • 1 egg
  • ⅓ cup granulated sugar
  • 3½ cups all purpose flour (420g)
  • 1½ tsp. active dry yeast
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt

For the sopaipilla cinnamon sugar coating:

  • ½ cup melted butter
  • ½ cup granulated sugar
  • 1 tsp. cinnamon

For the Cinnamon Apples:

  • 2 peeled and chopped apples
  • 2 tbsp. butter
  • ¼ cup sugar

Instructions
 

  • Heat the milk in a small saucepan on medium heat, until bubbles start to appear across the surface. Stir the milk occasionally, and do not let it come to a boil. Add the butter to the pot. Remove the pot from the heat and let it cool to 105 degrees.
  • Add the following ingredients to your bread machine, in the order suggested by the manufacturer: the cooled milk and butter, flour, yeast, salt, sugar, egg, and vanilla.
  • Process on the dough cycle.
  • While the dough rises make the cinnamon sugar coating, by mixing together the cinnamon sugar.
  • Also, make the Cinnamon Apples. Melt the butter and sugar together in a saucepan. Add the apples, and cook on medium heat until the apples are tender but not mushy.
  • Preheat the oven to 400 degrees.
  • On a floured board, roll the finished dough out into a quarter inch thick square. Cut the dough into four inch squares, and then cut the squares into triangles.
  • Place the dough triangles on two parchment lined baking sheets, with about two inches of space between each sopaipillas. Bake for 12 minutes, rotating the pans between racks after six minutes. Dip them into the melted butter, and then the cinnamon sugar topping. Serve right away.
Keyword baked doughnuts, baked sopaipillas, chocolate doughnuts, sopaipillas
Tried this recipe?Let us know how it was!
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by Sharon
Lentil and Vegetable Soup with French Green Lentils
October 20, 2020

Lentil and Vegetable Soup with French Green Lentils

Lentil and Vegetable Soup with French Green Lentils is a hearty soup filled with lentils, carrots, onions, celery, thyme and garlic. It’s different from the typical lentil soup in that it only contains a cup of lentils, but is filled with lots of vegetables in …

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by Sharon