Month: January 2021

Chipotle Ranch Salad with Shrimp
January 17, 2021

Chipotle Ranch Salad with Shrimp

Chipotle Ranch Salad with Shrimp is a quick and tasty main dish salad. I make this salad by tossing the shrimp with spices and then grilling them on a grill pan. Then, I make a delicious Chipotle Ranch Dressing. Next, I toss together Spring greens, …

salad
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by Sharon
Chicken and Bean Tortilla Soup with Corn
January 14, 2021

Chicken and Bean Tortilla Soup with Corn

Chicken and Bean Tortilla Soup with Corn is a spicy Tex-Mex soup. I start this soup by browning chicken thighs in olive oil. Then, I simmer the chicken in cilantro, tomatoes, chipotles in adobo sauce, and homemade chicken stock. Next, I add in black beans, …

soup
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by Sharon
Butter Pecan French Toast with Challah
January 13, 2021

Butter Pecan French Toast with Challah

Butter Pecan French Toast is a sweet and nutty breakfast dish. I started this French toast by baking my bread machine challah. The recipe is below. Then, I fried up the thick egg-soaked slices of challah. Finally, I topped my toast with a brown sugar and maple Butter Pecan Topping. Now that everyone is home all day, I really love making special breakfasts. It’s really a great way to start the day. Usually, we have eggs. But, it’s sometimes nice to have something rich and decadent, for a change.

The Equipment I Used

  • A Bread Machine- I used a bread machine to make my challah.
  • A Food Processor- This isn’t essential, but I used it to chop my nuts.
  • A Non-stick Pan- Use this to cook your French Toast. A nonstick griddle works fine, too.

The Ingredients I Used for Butter Pecan French Toast with Challah

  • Challah- I used homemade challah, but you can just buy one. I made my challah the night before.
  • Pecans- I like to toast these in a skillet to give them extra flavor.
  • Maple Syrup- Pure maple syrup adds lots of great flavor.

How I Made my French Toast

  • First, I baked my challah. I actually did this the night before.
  • Next, I made my Butter Pecan Topping. I began this by toasting my nuts. It’s important to watch your nuts closely, so that they don’t burn.
  • Then, I dipped the bread in the egg mixture. It’s important to just dip your bread quickly. You don’t want to saturate the bread.
  • Next, I cooked about three slices a time in my nonstick skillet. I made sure to watch my bread quickly. I wanted to make sure that I didn’t burn the bread.
  • Finally, I topped the French toast with the Butter Pecan Topping.

We all really enjoyed this super yummy Butter Pecan French Toast with Challah.

Butter Pecan French Toast with Challah
Butter Pecan French Toast with Challah
Butter Pecan French Toast

Butter Pecan French Toast with Challah

Homemade challah French toast topped with butter pecan topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, French
Servings 4 people

Ingredients
  

For the Butter Pecan Topping:

  • 1½ cups chopped pecans
  • ½ cup dark brown sugar
  • 10 tbsp. unsalted butter
  • 2 tbsp. maple syrup

For the Challah French Toast:

  • 8 one inch thick slices of challah (recipe below)
  • 4 eggs
  • 4 tbsp. heavy cream
  • 1 tsp. cinnamon
  • 4 tbsp. unsalted butter

Instructions
 

  • First, make the Butter Pecan Syrup: Heat a skillet over medium heat and toast the pecans for about five minutes. Then, in a three quart saucepan, melt together the butter, brown sugar, and maple syrup. Bring to a boil, add the pecans, and simmer for two minutes. Keep warm.
  • For the French Toast: Beat the eggs with the cream and cinnamon in a bowl.
  • In a large nonstick skillet, melt two tablespoons of butter on medium heat. Dip two slices of bread in the egg mixture, briefly. Don't soak the challah in the eggs. Fry the challah on each side until golden. Add more butter as needed to cook all the challah slices.
  • Top the French toast with the Butter Pecan Topping and serve.
Keyword French Toast
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Bread Machine Challah

Bread Machine Challah

An easy and beautiful braided bread machine bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Course Bread
Cuisine Jewish
Servings 10

Equipment

  • Bread Machine

Ingredients
  

  • ¾ cup water
  • 1 egg
  • 2 tbsp. sugar
  • 1¼ tsp. salt
  • 3 cups flour (360g)
  • 2 tsp. active dry yeast

For Egg Wash:

  • 1 beaten egg
  • 1 tbsp. water

Instructions
 

  • Add all the ingredients in the order suggested by your bread machine. Set your bread machine for the dough cycle, and let the machine run that full cycle.
  • When the dough is ready, divide it into 3 sections and braid it and place it on a parchment covered baking sheet. Cover it with plastic wrap and let it rise 20 minutes.
  • Brush it all over with the egg wash and bake it at 375° for 25 minutes.
Keyword bread
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
King Cake with Hazelnut Filling for the Bread Machine
January 11, 2021

King Cake with Hazelnut Filling for the Bread Machine

King Cake with Hazelnut Filling for the Bread Machine is a festive and delicious cakey bread. Typically, this cake is served during Mardi Gras season. But, I think that it is too yummy to save for just part of the year. Instead, I think we …

Uncategorized
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by Sharon
Hazelnut Chocolate Chip Babka in the Bread Machine
January 9, 2021

Hazelnut Chocolate Chip Babka in the Bread Machine

Hazelnut Chocolate Chip Babka in the Bread Machine is a rich and delicious sweet bread. There are many babka recipes floating around, but I feel that mine is simpler than most. So, it has all the chocolate flavor of any other babka, but only takes …

bread machine, breads
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by Sharon
Crispy Buffalo Chicken Sandwiches with Blue Cheese
January 8, 2021

Crispy Buffalo Chicken Sandwiches with Blue Cheese

Crispy Buffalo Chicken Sandwiches with Blue Cheese are perfect for a casual dinner. These sandwiches begin with a fried chicken breast. Then, the chicken is dipped in a sweet and spicy Buffalo sauce. Next, it’s topped with a creamy blue cheese sauce. Finally, the whole thing is on a buttery, brioche bun. I really like making these sandwiches at home, versus having them at a restaurant. Because, I know that my fried chicken will not be at all greasy. And, I like being able to control the heat of the Buffalo sauce.

The Equipment I Used

  • A Food Processor- This is not essential, but it is useful for making the blue cheese sauce.
  • A Meat Pounder- I use this to flatten my chicken. That way, it’s uniform in size and thin enough to cook quickly.
  • A Cast Iron Skillet- While you could use any heavy skillet, I really like frying my chicken in a cast iron skillet.
  • A Meat Thermometer- Use a meat thermometer to make sure your oil is at the proper temperature. That way, your chicken will be perfectly crispy.

The Ingredients I Used for My Crispy Buffalo Chicken Sandwiches with Blue Cheese

  • Chicken- Use boneless, skinless chicken breasts.
  • Buttermilk- I strongly prefer the whole milk buttermilk.
  • Mayonnaise- I like Hellman’s brand mayonnaise.
  • Cream Cheese- The whipped cream cheese blends easiest.
  • Hot Sauce- I used Frank’s hot sauce.
  • Ketchup- I like Heinz’s Organic.
  • Honey- I like to add honey to my Buffalo sauce. I think it adds a nice sweet taste.
  • Brioche Buns- These are my favorite buns, but you could use any bun or roll that you like.

How I Made my Sandwiches

  • First, I made the Blue cheese sauce.
  • Next, I made the Buffalo sauce.
  • Then, I fried the chicken. It’s very important to keep the oil at a constant temperature when you fry the chicken.
  • Finally, I assembled the sandwiches.

This was a very fun dinner to make. If you like fried chicken, I hope you’ll try these yummy Crispy Buffalo Chicken Sandwiches with Blue Cheese.

Crispy Buffalo Chicken Sandwiches with Blue Cheese Sauce
Crispy Buffalo Chicken Sandwiches with Blue Cheese
Crispy Buffalo Chicken Sandwiches with Blue Cheese Sauce

Crispy Buffalo Chicken Sandwich with Blue Cheese

Fried Chicken, dipped in Buffalo Sauce, on a bun, with Blue Cheese Sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 sandwiches
Calories 517 kcal

Ingredients
  

  • 2 boneless chicken breasts
  • 2 cups all purpose flour (360g)
  • ½ tsp. kosher salt
  • 1 tsp. black pepper
  • 2 tsp. each garlic powder and paprika
  • 1 cup buttermilk
  • 2 cups vegetable oil
  • 4 brioche buns

Blue Cheese Sauce:

  • ¼ cup mayonnaise
  • 2 tbsp. blue cheese
  • ¼ cup cream cheese
  • 1 tbsp. buttermilk
  • 1 tsp. Worcestershire sauce

For the Buffalo Sauce:

  • 4 tbsp. unsalted butter
  • 2 tbsp. hot sauce
  • ¼ cup ketchup
  • 1 tbsp. honey

Instructions
 

  • Begin by making the blue cheese sauce: Process all the ingredients in the food processor until they're all combined.
  • Next, make the Buffalo Sauce:
  • In a small saucepan, melt the butter, on low heat. Then, stir in the rest of the ingredients. Remove from the heat. Then, reheat it on low heat right before you're ready to dip the chicken.
  • Next, prepare the chicken: Cut each breast in half horizontally, and then flatten each of the four pieces with a meat pounder.
  • In a cast iron skillet, heat about one inch of oil until it reaches 350 degrees.
  • As the oil heats, prepare your dredging station. Fill one bowl with the buttermilk. Divide the flour and spices between the other two bowls.
  • Dip each piece of chicken into the first bowl of flour, then in the buttermilk, and then back into the flour. When the oil reaches 350 degrees, fry the chicken two pieces at a time until they are golden brown on each side. They will cook about seven minutes. Do not add the second batch of chicken until the oil reheats to exactly 350 degrees. Drain all the chicken on a wire rack.
  • To assemble the sandwiches, dip the chicken into the warmed up Buffalo sauce. Place it on the buns along with the blue cheese sauce. Add tomato and onion if you like.

Nutrition

Calories: 517kcal
Keyword Chicken, sandwiches
Tried this recipe?Let us know how it was!
chicken, sandwiches
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by Sharon
Chocolate Chocolate Chip Waffles with Chocolate Syrup
January 7, 2021

Chocolate Chocolate Chip Waffles with Chocolate Syrup

Chocolate Chocolate Chip Waffles with Chocolate Syrup are rich and decadent breakfast or dessert waffles. My waffles are chocolate waffles filled with mini chocolate chips. Then, I top my waffles with a chocolate syrup. And, I also serve them with whipped cream and sliced strawberries. …

Uncategorized
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by Sharon
Potato Soup with Roasted Garlic Cheddar Cheese
January 4, 2021

Potato Soup with Roasted Garlic Cheddar Cheese

Potato Soup with Roasted Garlic Cheddar Cheese is a creamy potato and vegetable soup. This soup is full of Yukon Gold potatoes, celery, carrots, leeks, red pepper and garlic. And, all these veggies are simmered in chicken stock and cream. To add even more flavor, …

soup
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by Sharon
Salsa Verde Cheese Enchiladas with Vegetable Filling
January 2, 2021

Salsa Verde Cheese Enchiladas with Vegetable Filling

Salsa Verde Cheese Enchiladas with Vegetable Filling are a delicious meatless meal. I stuff my enchiladas with colorful peppers, that are simmered in a cheesy sauce. Then, I top my enchiladas with a fresh salsa verde sauce. Finally, I sprinkle cheese all over the top of the enchiladas. One of the things I love about these enchiladas is that it is a meatless meal. And, I can honestly say that we didn’t miss the meat at all.

The Equipment I Used

  • A Food Processor- You will need this to process the salsa verde.
  • A 9×11 Casserole Dish- Bake your enchiladas in this.

The Ingredients I Put in my Salsa Verde Cheese Enchiladas with Vegetable Filling

  • Corn Tortillas- Use a good quality tortilla. I like La Tortilla Factory tortillas.
  • Black Beans- I always used dried beans, that I cook myself.
  • Chicken Stock- Again, I always use homemade chicken stock. The recipe is below.
  • Heavy Cream- This gives the enchilada filling a rich and delicious flavor.

How I Made my Enchiladas

  • First, I made my Salsa Verde. I just processed all the ingredients in my food processor.
  • Next, I made the enchilada filling. I cooked the peppers and onions in a big skillet. Then, I added the cream and chicken stock and let it simmer away until it was rich and thick.
  • Then, I softened my tortillas in the microwave until they were soft and pliable.
  • Next, I filled my tortillas with some vegetables and some cheese. Then, I rolled them up and placed them in the pan seam side down.
  • Then, I topped the enchiladas with the Salsa Verde.
  • Next, I sprinkled the enchiladas with lots of cheese and baked them for just twenty minutes.
  • Finally, I topped the cooked enchiladas with sour cream, jalapenos, tomato, and cilantro.

Another thing I love about these Salsa Verde Cheese Enchiladas with Enchilada Filling is that they reheat so well. Today, I made these in the afternoon, and just reheated them in the microwave for dinner.

Salsa Verde Cheese Enchiladas with Vegetable Filling
Salsa Verde Cheese Enchiladas with Vegetable Filling
Salsa Verde Cheese Enchiladas with Vegetable Filling

Salsa Verde Cheese Enchiladas with Vegetable Filling

Cheese and Vegetable filled enchiladas topped with salsa verde and more cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor

Ingredients
  

For the Salsa Verde:

  • 1 pound tomatillos, chopped
  • 2 tbsp. chopped red onion
  • ¼ cup chopped cilantro
  • 2 cloves garlic
  • 1 tsp. honey
  • ¼ tsp. each kosher salt and black pepper
  • juice of one lime

For the Cheese Enchiladas:

  • ¾ cup each chopped onion, red pepper, and green pepper
  • 1 tbsp. extra virgin olive oil
  • 1 diced jalapeno
  • 2 tbsp. minced garlic
  • ½ cup cooked black beans
  • 1 seeded and chopped plum tomato
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ½ tsp. each cumin powder, chili powder, and paprika
  • ¼ tsp. kosher salt
  • 10 corn tortillas
  • ¾ cup extra sharp cheddar cheese
  • 2¼ cups shredded Monterey Pepper Jack cheese

For the Toppings:

  • 1 cup sour cream
  • 1 sliced jalapeno
  • 1 chopped and seeded plum tomato
  • ½ cup chopped cilantro

Instructions
 

  • Preheat the oven to 350 degrees.
  • Begin by making the salsa verde: Pulse all the ingredients in a food processor and pulse until finely chopped. Drain the salsa in a sieve before topping the enchiladas with it.
  • Make the enchilada filling: In a large skillet, heat the olive oil on medium heat and cook the onions and peppers until they're softened, about ten minutes. Add the garlic and cook another minute.
  • Add the black beans, tomatoes, chicken stock, heavy cream, cumin, chili powder, paprika, and kosher salt. Simmer about ten minutes, until the cream thickens and reduces.
  • In a bowl, mix together three quarters of a cup of the cheddar, and three quarters of a cup of the pepper jack.
  • Soften the tortillas in the microwave on a plate, three at a time. Fill each tortilla with a spoonful of the creamy vegetables and some of the cheese in the bowl. Roll up the tortillas and place them seam side down in a casserole.
  • Top the tortillas with drained salsa verde and the rest of the cheese. Bake for twenty minutes.
  • Serve the enchiladas with all the toppings.
Keyword enchilada, salsa verde
Tried this recipe?Let us know how it was!
meatless
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by Sharon
Filet Mignon with Truffle Butter and Risotto
January 1, 2021

Filet Mignon with Truffle Butter and Risotto

Filet Mignon with Truffle Butter and Risotto is a delicious special occasion dinner. This year, I served it for New Year’s Day. I cook the filet mignon in a cast iron skillet. Then, I top each filet with a dollop of truffle butter. I serve …

Uncategorized
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by Sharon