Month: January 2021

Chickpea Salad Bowls with Lemon Tahini Dressing
January 30, 2021

Chickpea Salad Bowls with Lemon Tahini Dressing

Chickpea Salad Bowls with Lemon Tahini Dressing are a one dish meatless meal. I begin making these bowls by cooking my chickpeas in olive oil, garlic, and red pepper flakes. Next, I make a Lemon Tahini Dressing. Finally, I filled each bowl with lettuce, tomatoes, …

meatless
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by Sharon
Lemon Poppy Waffles with Blackberry Syrup
January 29, 2021

Lemon Poppy Waffles with Blackberry Syrup

Lemon Poppy Waffles with Blackberry Syrup are my new favorite waffles. First, I begin these waffles by mixing up a rich lemon poppy seed batter. Next, I make an easy blackberry syrup. Finally, I make the most delicious lemon whipped cream. I had a really …

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by Sharon
Tangerine and Beet Winter Salad
January 28, 2021

Tangerine and Beet Winter Salad

Tangerine and Beet Winter Salad is a filling and delicious salad to serve with practically anything. I love this salad for several reasons. First of all, it uses a bunch of seasonal winter produce, like tangerines and beets. Secondly, it’s full of bright and beautiful colorful vegetables. Just looking at the orange tangerines really cheers up my dull January days. And, lastly, it’s hard for me to think of a meal this wouldn’t go well with. Of course, you could turn this into a main course salad by serving it with a nice bread, or adding in some cooked quinoa or farro.

The Equipment I Used

  • A Sauce pan- I used a three quart saucepan with a lid to boil my beets.
  • A Salad Spinner- Use this to get your greens nice and dry.
  • A Jar- I shake my dressing up in a jar to get it nice and combined.
  • A Bowl- Use a big bowl to toss your salad in, so that the dressing can cover everything.

The Ingredients Needed for Tangerine and Beet Winter Salad

  • Beets- I prefer small beets, because I think they taste sweeter.
  • Tangerines- I used Autumn Honey Tangerines.
  • Extra Virgin Olive Oil- Make sure and use a good quality olive oil. I like the California Ranch brand, which is not at all bitter, like some other brands.

How I Made my Salad

  • First, I cooked my beets. Beets can be very dirty, so it’s important to scrub them before cooking them. Cooking them is very easy. Just simmer them until they are tender.
  • Next, I put all the dressing ingredients in a jar, and just shook them up. That was easy!
  • Then, I tossed all the ingredients together in a big bowl.
  • Finally, I served my salad and everyone loved it.

Another thing I love about this Tangerine and Beet Winter Salad is that it is so quick to make. I made extra, and now I have lots of delicious salad to enjoy for a couple of days.

Tangerine and Beet Winter Salad
Tangerine and Beet Winter Salad
Tangerine and Beet Winter Salad

Tangerine and Beet Winter Salad

A beautiful salad filled with tangerines, pistachios, beets, goat cheese, and pomegranates on top of Spring greens. It's all tossed with a red wine vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 4 small beets, scrubbed and trimmed
  • 4 cups Spring greens
  • ½ cup pistachios
  • 2 tangerines, peeled sliced
  • ½ cup pomegranate seeds
  • ½ cup goat cheese, crumbled

For the Red Wine Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tsp. sugar
  • 2 tbsp. Dijon mustard

Instructions
 

  • Place four small beets, trimmed and scrubbed, in a three quart saucepan. Fill the pot with water, until the beets are completely submerged. Cover the pots, and simmer the beets for thirty minutes until the beets are tender. Rub the beets under boiling water, to remove the peels. Cut the beets into quarter inch slices.
  • While the beets cook, combine all the vinaigrette ingredients in a jar, and shake it to combine everything.
  • Toss the beets and vinaigrette in a large bowl along with the rest of the ingredients.
Keyword salad
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by Sharon
Pork Chops with Roasted Tomatoes
January 26, 2021

Pork Chops with Roasted Tomatoes

Pork Chops with Roasted Tomatoes is an elegant but easy main course. I make this dinner by topping thick bone-in pork chops with with two delicious toppings. First, I slow roast fresh grape tomatoes, which add such sweet and fresh flavor. Then, I make a …

Italian food
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by Sharon
Beef Birria Egg Rolls with Adobo Sauce
January 25, 2021

Beef Birria Egg Rolls with Adobo Sauce

Beef Birria Egg Rolls with Adobo Sauce is a delicious appetizer. For this recipe, I use slow cooked beef birria. I made Birria Tacos with Cucumber Salad a few weeks ago, so I had leftover meat in the freezer. Otherwise, I would have started this …

beef
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by Sharon
Shrimp Risotto with Chorizo and Peas
January 24, 2021

Shrimp Risotto with Chorizo and Peas

Shrimp Risotto with Chorizo and Peas is a delicious quick and easy meal. In thirty-five minutes, I cooked this meal from start to finish. Besides being fast, this risotto also tastes very good. The smoked paprika and tomato give this risotto a lot of excellent Spanish flavor. In fact, this risotto reminds me a lot of a Spanish paella. If you don’t enjoy shrimp, you could substitute some cooked chicken instead. Or, you could leave out the shrimp and chorizo, and serve this as a meatless meal. This dish is a big hit with my family. Even my picky eater likes it. And, it reheats great the next day.

The Equipment I Used

  • A Saucepan- I used a three quart saucepan to simmer my chicken stock in.
  • A Dutch Oven- My Staub enameled cast iron Dutch oven cooked this dish to perfection.

The Ingredients Needed for Shrimp Risotto with Chorizo and Peas

  • Chicken Stock- I always use homemade. My recipe is below.
  • Tomato Paste- This recipe only uses a little bit of paste. I like to keep tomato paste in my freezer.
  • Rice- Use Arborio rice, or any risotto rice.
  • Shrimp- I strongly prefer Gulf shrimp. And, I find the frozen ones to be of better quality than the ones I can get fresh.
  • Chorizo- Be sure and use Spanish fully cooked chorizo. I like the Niman Ranch brand.
  • Peas- You don’t need to defrost them first.

How I Made my Risotto

  • First, I brought my chicken stock to a simmer.
  • Next, I added my stock to the rice in quarter cup increments. You know it’s time to add more broth when the rice begins to stick to the pot.
  • Then, I added the shrimp, chorizo, and peas when the rice was almost absorbed. I had about a cup of stock yet to add at this point.
  • Finally, I served the risotto with cilantro and lemon.

This Shrimp Risotto with Chorizo and Peas is a wonderful dish to serve to company. Many people are intimidated by risotto, but really it is quite easy to prepare. If you’ve never made risotto, this is a great starter recipe!

Shrimp Risotto with Chorizo and Peas
Shrimp Risotto with Chorizo and Peas
Shrimp Risotto with Chorizo and Peas

Shrimp Risotto with Chorizo and Peas

Shrimp risotto spiced with smoked paprika and filled with chorizo and peas.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. tomato paste
  • 1 tsp. smoked paprika
  • 1 cup Arborio rice
  • 4 cups chicken stock
  • 1 pound peeled and deveined Gulf shrimp
  • ½ pound fully cooked Spanish chorizo
  • 1 cup frozen peas
  • ¼ cup minced cilantro
  • 1 lemon, cut into wedges

Instructions
 

  • In a four quart saucepan, bring the chicken stock to a simmer.
  • In a Dutch oven, heat the oil on medium heat and cook the smoked paprika and tomato paste for a minute. Then add the rice and stir it until it is well coated with the oil and spices. Add a quarter cup of the stock, stirring the rice with a wooden spoon.
  • When the rice begins to stick to the bottom of the pot, and another quarter cup of stock. Keep adding the stock in quarter cup increments until the rice is almost tender. You may not need all of the stock. Add the shrimp, chorizo, and peas and cook until the shrimp is fully cooked, about five minutes.
  • Serve with cilantro and lemon.
Keyword shrimp
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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
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seafood
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by Sharon
Buttery Linguini with Parmesan and Pepper
January 23, 2021

Buttery Linguini with Parmesan and Pepper

Buttery Linguini with Parmesan and Pepper is the perfect meal for when your refrigerator is empty. Because, the only refrigerated items this recipe calls for is Parmesan cheese and butter. I don’t know about you, but there are times when our fresh food supply gets …

pasta
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by Sharon
Pork Chili with Cornbread Dumplings
January 22, 2021

Pork Chili with Cornbread Dumplings

Pork Chili with Cornbread Dumplings is a hearty main dish soup. I fill this chili with pulled pork, pinto beans, chicken stock, bell peppers, and spices. Then, I simmer cornmeal dumplings right on top of the chili. The Equipment I Used Dutch Ovens- I used …

pork
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by Sharon
Thai Salad with Coconut Chicken
January 21, 2021

Thai Salad with Coconut Chicken

Thai Salad with Coconut Chicken is a delicious main course salad. I start my salad by marinating the chicken in coconut milk and spices. Then, I grill the chicken on a grill pan. Next, I make a Sweet and Sour Dressing filled with lime and mint. Finally, I toss both the chicken and dressing with Spring greens, carrots, bell peppers, cucumbers, radishes, and peanuts.

The Equipment I Used

  • A Grill Pan- I like to cook my chicken for this recipe on a nonstick grill pan.
  • A Jar- I find that shaking my dressing in a small jar is the perfect way to get it all mixed up.
  • A Salad Spinner- This is the easiest way to get your lettuce dry. If your lettuce is nice and dry, the dressing will really cling to it. But, dressing just falls off of wet lettuce.
  • A Big Bowl- It’s important to mix up your salad in a big bowl. That way you’ll taste the dressing in every bite.

The Ingredients Needed for Thai Salad with Coconut Chicken

  • Chicken- I used chicken breasts, but if you prefer thighs that’s fine. They’ll just take a little longer to cook.
  • Coconut Milk- I used canned coconut milk.
  • Fish Sauce- You can find this in the Asian section of your market. It has a rather strong odor, which put me off of it for a long time. But, now I really like the flavor it lends to dishes.
  • Cilantro and Mint- These fresh herbs add so much delicious flavor to this dressing.
  • Rice Wine Vinegar- You can find this in either the vinegar or Asian sections of your market.

How I Made My Salad

  • First, I made the marinade for my chicken.
  • Next, I grilled the chicken. It’s very important to make sure your chicken is cooked through.
  • Then, I made the dressing.
  • Finally, I tossed the vegetables together with the dressing and the chicken.

My husband tells me this Thai Salad with Coconut Chicken is his new favorite salad. Which, is a very nice thing to hear!

Thai Salad with Coconut Chicken
Thai Salad with Coconut Chicken
Thai Salad with Coconut Chicken

Thai Salad with Coconut Chicken

Grilled chicken on top of spring greens with a sweet and sour dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

For the Coconut Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 cup coconut milk
  • 1 tsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 tsp. coriander powder
  • ½ tsp. each cumin powder and black pepper
  • ¼ tsp. each powdered yellow mustard and powdered ginger
  • ¼ tsp. fennel seed

For the Sweet and Sour Dressing:

  • 2 tbsp. each chopped cilantro and mint
  • 1 tbsp. minced garlic
  • ¼ tsp. red pepper flakes
  • 2 tbsp. sugar
  • ¼ each olive oil and rice wine vinegar

For the Vegetables:

  • 4 cups Spring greens
  • 1 cup sliced cucumbers
  • 1 cup peeled and sliced carrots
  • 1 cup sliced radishes
  • 1 cup sliced yellow or red bell peppers
  • ¼ cup chopped peanuts

Instructions
 

For the Coconut Chicken:

  • In a bowl, mix everything but the chicken together.
  • Cut the chicken breasts in half horizontally, and then pound them to an even thickness of about half an inch thick. Place them in the marinade, and let them sit while you heat the grill pan.
  • Grill the chicken on a hot grill pan, with a little bit of olive oil. Use medium heat, and cook the breast pieces, a few at a time until they're cooked through. Let them chill in the refrigerator while you prepare the rest of the salad.
  • Chop the chicken into bite sized pieces before tossing them with the rest of the salad ingredients.

For the Sweet and Sour Dressing:

  • In a small jar, shake all the ingredients together.

To Assemble the Salad:

  • Toss all the vegetables, chicken, and peanuts in a large bowl. Pour the dressing over everything and toss until everything is well coated with the dressing.
Keyword Chicken, salad
Tried this recipe?Let us know how it was!

chicken
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by Sharon
Apple Cobbler with Almond Biscuits
January 18, 2021

Apple Cobbler with Almond Biscuits

Apple Cobbler with Almond Biscuits is a great fall and winter dessert. I make my cobbler by filling mini skillets with cinnamon, apples, and brown sugar. Then, I make mini biscuits, that I top with sliced almonds. The biscuits bake right on top of the …

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by Sharon