Month: November 2020

Apple Pie Dutch Baby with Cinnamon Pecan Streusel
November 15, 2020

Apple Pie Dutch Baby with Cinnamon Pecan Streusel

Apple Pie Dutch Baby is a baked pancake topped with an apple compote, a cinnamon pecan streusel, and a caramel sauce. I serve it for breakfast, but you could top it with ice cream or whipped cream and serve it as a dessert. If you’re …

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by Sharon
Chicken Parmesan with Creamy Polenta
November 14, 2020

Chicken Parmesan with Creamy Polenta

Chicken Parmesan with Creamy Polenta is classic Italian-American comfort food. This is a dish that is on frequent rotation at our house, although the chicken sometimes ends up in a sandwich or in a calzone. I feel that my recipe is a bit unique in …

chicken
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by Sharon
Kale, Manchego, and Chorizo Lasagna
November 12, 2020

Kale, Manchego, and Chorizo Lasagna

Kale, Manchego, and Chorizo Lasagna is filled with layers of tomato sauce, ricotta cheese, Spanish chorizo, Manchego cheese, kale, and Bechamel sauce. It’s a nice change from traditional meat and cheese lasagna. You’ll notice that this lasagna doesn’t contain any mozzarella cheese, so it’s a little lighter than most lasagnas. If you want a mini lasagna, just cut all the ingredients in half and bake it in a smaller pan.

The Equipment You’ll Need

  • A Baking Dish- Use a 13 by 9 baking dish for this recipe.

The Ingredients You’ll Need for Kale, Manchego, and Chorizo Lasagna

  • Tomato Puree- I like Pomi brand tomatoes because they’re less acidic than canned tomatoes. They come in a box and you can find them in with the tomatoes in the market.
  • Chicken Stock- I always make my own. See the recipe below.
  • Chorizo- Be sure to use the precooked Spanish chorizo. I like the Niman Ranch brand.
  • Fresh Ricotta Cheese- I find fresh ricotta cheese much tastier than supermarket ricotta. You can find it an Italian market.
  • Manchego Cheese- If you can’t find this, just use Parmesan.

How I Made My Lasagna

  • First, I made the tomato sauce.
  • Next, I defrosted my kale. I did this by cooking it in the microwave for a few minutes. Then, I put it in a dish cloth and squeezed all the water out of the kale.
  • Then, to the kale I added the chorizo, ricotta, onion, eggs, and Manchego cheese.
  • Next, I made the Bechamel sauce. This is very easy to make. I heated my milk in the microwave, and then made sure to stir the sauce constantly until it boiled.
  • Finally, I layered the lasagna and baked it off.

One of the great things about this Kale, Manchego, and Chorizo Lasagna is that it can be made ahead of time. I baked it early in the day, and then warmed up portions in the microwave. If you love lasagna, you need to try this Spanish twist on classic lasagna.

Kale, Manchego, and chorizo lasagna
Kale, Manchego, and Chorizo Lasagna
Kale, Manchego, and Chorizo Lasagna

Kale, Manchego, and Chorizo Lasagna

Layers of kale, Manchego and ricotta cheeses, chorizo, noodles, tomato sauce, and Bechamel sauce.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

  • 2 cup minced onion
  • 1 tbsp. minced garlic
  • 1 tbsp. extra virgin olive oil
  • 26 ounces Pomi strained tomatoes
  • 6 ounces tomato paste
  • 1 cup chicken stock
  • 2 tbsp. fresh thyme
  • 1 tsp. sugar
  • ½ tsp. red pepper flakes
  • 2 bay leaves
  • ½ tsp. kosher salt
  • 16 oz. frozen kale
  • 6 tbsp. butter
  • 12 ounces sliced Spanish chorizo
  • 16 ounces fresh ricotta cheese
  • 2 eggs
  • 1½ cups grated Manchego cheese
  • 12 long dried lasagna noodles
  • 4 tbsp. all purpose flour
  • 2½ cups warm whole milk
  • ¼ tsp. black pepper
  • â…› tsp. grated nutmeg

Instructions
 

  • Begin by preparing the tomato sauce: In a Dutch oven over low heat, cook one cup of the onions and the garlic in the olive oil, until the onion is soft, about five minutes.
  • Add the strained tomatoes, tomato paste, chicken stock, one tablespoon of the thyme, the sugar, a quarter teaspoon of the red pepper flakes, bay leaves, and a quarter teaspoon of the kosher salt.
  • Defrost the kale and squeeze out all of the moisture. In a large skillet heat two tablespoons of the butter, and cook the rest of the onions, until they're softened, about five minutes. Add the chorizo and cook two minutes. Then add the kale and cook for two minutes. Remove everything to a bowl.
  • To the bowl, add the ricotta, eggs, and a half cup of Manchego cheese.
  • Heat the oven to 350 degrees. Cook the lasagna noodles, according to the package directions.
  • Make the bechamel sauce: In a three quart saucepan, melt 4 tablespoons of the butter on medium heat. Add the flour, and cook two minutes. Add the warm milk, stirring until it boils. Take it off the heat and add one tablespoon of the thyme, the nutmeg, and a quarter teaspoon each of the salt and pepper.
  • In a 13 by 9 baking dish, lay down four lasagna noodles. Top with a third of the kale mixture, then a third of the tomato sauce, then a third of the bechamel, and then a third of the Manchego cheese. Repeat two more times. Sprinkle two tablespoons of chopped butter on the top. Bake thirty minutes, and then top with more thyme and red pepper flakes.
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
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by Sharon
Pumpkin Spice Muffins with Streusel Topping
November 11, 2020

Pumpkin Spice Muffins with Streusel Topping

Pumpkin Spice Muffins with Streusel Topping are the quintessential fall muffin, filled with pumpkin puree, and topped with a brown sugar streusel topping. Not only are these muffins sinfully delicious, but they only take about a half hour from start to finish. For that reason, …

breads, pumpkin
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by Sharon
Truffle Ravioli with Mushrooms and Sage
November 10, 2020

Truffle Ravioli with Mushrooms and Sage

Truffle Ravioli with Mushrooms and Sage is a delicious meatless meal of homemade ravioli dough filled with ricotta cheese and Black Truffle Pecorino cheese. The ravioli are topped with a buttery mushroom and sage sauce. The whole dish is sprinkled with more of the delicious …

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by Sharon
Chocolate Lovers’ Pumpkin Tiramisu
November 8, 2020

Chocolate Lovers’ Pumpkin Tiramisu

Chocolate Lovers’ Pumpkin Tiramisu is a delicious layered dessert. The base of the tiramisu is a chocolate pumpkin spice cake that’s brushed with an espresso pumpkin spice syrup. That’s topped with a pumpkin mascarpone cream, whipped cream, and chocolate shavings. If you love chocolate, this is the tiramisu for you.

The Equipment You’ll Need

  • An Eight Inch Pan- I used an eight inch square non stick baking pan for baking my cake.
  • A Ceramic Pan- I used a 10 by 7 rectangular pan for layering my tiramisu. You could also use a trifle dish, or a pretty glass bowl.
  • An Electric Mixer- You will need this to whip your cream.

The Ingredients You’ll Need for Chocolate Lovers’ Pumpkin Tiramisu

  • Pumpkin Puree- I used canned pumpkin puree.
  • Pumpkin Spice- This is a spice blend you can buy at the market. You can find this with the rest of the spices at the supermarket.
  • Instant Espresso Powder- You can find this with the coffee at the supermarket. I use this to make a coffee syrup for the tiramisu.
  • Mascarpone- This is an Italian cheese, that you can find with the gourmet cheeses at the supermarket.

How I Made my Tiramisu

  • First, I baked the chocolate pumpkin spice cake. This cake is pretty fool proof. However, I made sure to carefully measure and weigh the ingredients.
  • Unfortunately, I forgot to add the sugar to the cake. But, luckily, I tasted the batter, and realized my mistake. So, I stirred the sugar in at the very end, and the cake still came out great.
  • While the cake baked, I made the espresso syrup.
  • Next, I mixed together the pumpkin mascarpone and whipped the cream.
  • Finally, I assembled the tiramisu and we ate it right away.

One of the things I love about this Chocolate Lovers’ Pumpkin Tiramisu is that it can be served right away. A lot of tiramisu recipes require hours of chilling time, but I just don’t have the patience for that. If you love chocolate, I hope you’ll try this delicious tiramisu.

chocolate lovers pumpkin tiramisu
Chocolate Lovers’ Pumpkin Tiramisu

chocolate lovers pumpkin tiramisu

Chocolate Lovers’ Pumpkin Tiramisu

Chocolate Pumpkin Spice Cake topped with pumpkin mascarpone filling, whipped cream, and chocolate shavings.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, Italian
Servings 6 slices

Equipment

  • 10×7 rectangular pan

Ingredients
  

  • 1 chocolate pumpkin spice cake
  • ¼ cup sugar
  • ¼ cup water
  • 2 tsp. instant espresso
  • ½ tsp. pumpkin spice
  • 8 ounces softened mascarpone
  • ¼ cup sifted powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. pumpkin puree
  • 1 cup heavy cream
  • 2 ounces bittersweet chocolate

Instructions
 

  • Prepare the pumpkin spice cake. Cut the cake into two layers, and then cut each layer into nine rectangles to cover the area of your pan.
  • In a small saucepan, simmer together the sugar, water, espresso powder, and pumpkin spice. Set aside.
  • In a mixing bowl, combine the mascarpone, powdered sugar, vanilla, and pumpkin puree. Set aside.
  • In an electric mixer, beat the cream until it's well whipped.
  • Place half the cake in the bottom of a 10x 7 pan. Brush with the espresso mixture, and top with half the mascarpone. Repeat with the rest of the cake, some more of the espresso mixture, and the rest of the mascarpone. Spread the whipped cream over the top. Using a vegetable peeler, make chocolate shavings and sprinkle them all over the top. Serve right away or chill for later.
Keyword chocolate pumpkin tiramisu, chocolate tiramisu, pumpkin tiramisu, tiramisu
Tried this recipe?Let us know how it was!
chocolate lovers pumpkin tiramisu

Chocolate Pumpkin Spice Cake

An eight inch square chocolate and pumpkin spice cake
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6 slices

Equipment

  • An eight inch square pan

Ingredients
  

  • 1â…“ cups all purpose flour (160g)
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. pumpkin spice
  • 6 tbsp. cocoa powder
  • 8 tbsp. unsalted butter (112g)
  • 1 cup sugar (200g)
  • 8 ounces pumpkin puree (220g)
  • 2 tsp. vanilla extract
  • 2 large eggs, at room

Instructions
 

  • Preheat the oven to 350 degrees. Grease an eight inch square nonstick pan with melted butter. Line the pan with parchment paper that hangs over the sides, and then butter that, too.
  • Sift together the flour, baking soda, salt, pumpkin spice, and cocoa powder into a small bowl. Set aside.
  • In a three quart saucepan, melt the butter on low heat. Remove from the heat, and add the sugar, pumpkin, vanilla, and eggs.
  • Stir in the dry ingredients, just until combined. Pour into the pan and bake for twenty five minutes. Cool 10 minutes in the pan, and then remove to the rack to finish cooling.
Keyword chocolate cake, chocolate pumpkin cake, pumpkin cake
Tried this recipe?Let us know how it was!
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by Sharon
Lemongrass Chicken Soup with Rice
November 7, 2020

Lemongrass Chicken Soup with Rice

Lemongrass Chicken Soup with Rice is infused with lemongrass and ginger, and filled with Jasmine rice, carrots, red pepper, yellow squash, mint, cilantro, and basil. Since it’s a Thai inspired soup, it’s flavored with fish sauce and lime juice, which gives it great flavor. The …

chicken soup
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by Sharon
Swirled Cinnamon Bun Pancakes
November 6, 2020

Swirled Cinnamon Bun Pancakes

Swirled Cinnamon Bun Pancakes are pancakes with a cinnamon sugar swirl and cream cheese icing. These pancakes are easy enough to make any morning, but special enough to serve on a special occasion. These would be a terrific breakfast to serve on Thanksgiving morning. Unless, …

pancakes
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by Sharon
Baked Boursin Macaroni and Cheese
November 4, 2020

Baked Boursin Macaroni and Cheese

Baked Boursin Macaroni and Cheese is a hearty meatless main dish filled with macaroni, a Boursin cheese sauce, and buttery breadcrumbs. It’s a quick dinner that can be prepared in under an hour. And, for thirty minutes of that hour, the Mac and Cheese is just baking in the oven, and needs zero attention from the cook. This would also make a great side dish. It would be great with some grilled fish or chicken.

The Equipment You’ll Need

  • A Food Processor- You’ll need this to make the breadcrumbs for the topping.
  • A 9 by 11 Casserole Dish- This is for baking the macaroni and cheese. You could also bake this recipe in six individual cocottes or ramekins.

The Ingredients You’ll Need for Baked Boursin Macaroni and Cheese

  • Boursin Cheese- You can find this in the gourmet cheese section of your market. If you’ve never tried Boursin cheese, it is flavored with garlic and herbs.
  • Parmesan Cheese- Please use Parmigiano Reggiano cheese, if you can.
  • Fresh Thyme- This adds great flavor to the dish.
  • Chicken Stock- I always use my homemade chicken stock. I’ll try and remember to link the recipe here.
  • White Bread- This is for making the breadcrumbs. I like to use Pepperidge Farm white bread when I make breadcrumbs for Mac and Cheese.

How I Made my Macaroni and Cheese

  • First, I boiled my macaroni in lots of salted water.
  • While the pasta cooked, I made the cheese sauce. I was careful to measure everything very carefully.
  • Then, I tempered the eggs by beating a little bit of the white sauce into a bowl of the beaten eggs. If you skip this step, you will make scrambled eggs when you stir the eggs into the hot sauce.
  • Next, I made the breadcrumbs and baked my macaroni and cheese in cocottes.

I had such a busy day today, and I was glad to have such an easy and delicious dinner planned. I made this Baked Boursin Macaroni and Cheese hours before dinner, and then reheated them in the microwave when we were ready for dinner. And, I’m super excited to have the leftovers for lunch tomorrow.

Baked Boursin Macaroni and Cheese
Baked Boursin Macaroni and Cheese
Baked Boursin Macaroni and Cheese

Baked Boursin Macaroni and Cheese

Macaroni with a Boursin cheese sauce and topped with buttered bread crumbs.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Equipment

  • Food processor

Ingredients
  

  • 3 cups elbow macaroni
  • 6 tbsp. unsalted butter
  • ¼ cup minced shallot
  • 2 tbsp. all purpose flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 8 ounces Boursin cheese
  • ¼ tsp. black pepper
  • 2 beaten eggs
  • ½ cup Parmesan cheese, grated
  • 2 tsp. fresh thyme
  • 2 cups cubed white bread

Instructions
 

  • Preheat the oven to 350 degrees.
  • Boil the macaroni and drain it well.
  • Meanwhile in a Dutch oven, on medium heat, melt four tablespoons of butter and cook the shallots until they're tender.
  • Add the flour to the shallots and cook for two minutes. Then add the chicken stock and cream and cook for two more minutes. Add the pepper and thyme. Remove the pot from the heat.
  • Stir a half cup of the sauce into the beaten eggs. This is to temper, or heat up the eggs so they don't scramble in the hot sauce. Mix it with a spoon, and then add the warmed up eggs to the warm pot. Stir in the macaroni, Boursin, and Parmesan.
  • Pour this mixture into a greased 9 by 11 casserole, or 6 individual cocottes or ramekins.
  • In a small skillet melt the rest of the butter. Process the bread in the food processor to make breadcrumbs, and cook them in the butter for three minutes.
  • Scatter the crumbs over the macaroni and cheese and bake for thirty minutes.
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
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by Sharon
Mushroom and Gochujang Rice Bowls
November 3, 2020

Mushroom and Gochujang Rice Bowls

Mushroom and Gochujang Rice Bowls consists of rice topped with mushrooms, spinach, carrots, pickled cucumbers and radishes, fried eggs, and spicy gochujang sauce. Although this meal has a lot of components, I was able to prepare the whole dish in forty five minutes. The Equipment …

gochujang bowl
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by Sharon