Month: March 2021

Snickerdoodle Pecan Quick Bread
March 12, 2021

Snickerdoodle Pecan Quick Bread

Snickerdoodle Pecan Quick Bread is a sweet quick bread. I love making this bread for three reasons. First of all, it’s truly scrumptious. And, secondly, it’s super fast to make. And, lastly, I always have the ingredients on hand. I like to serve this bread …

breads
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by Sharon
Jalapeno Popper Chicken Enchiladas
March 11, 2021

Jalapeno Popper Chicken Enchiladas

Jalapeno Popper Chicken Enchiladas are one of our favorite dinners. I start this dish by filling corn tortillas with creamy shredded chicken and two cheeses. Next, I top the filled tortillas with a mixture of cream cheese, cheddar cheese, jalapenos, and bacon. If you like …

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by Sharon
Cranberry Cinnamon Apple Crisp
March 8, 2021

Cranberry Cinnamon Apple Crisp

Cranberry Cinnamon Apple Crisp is a a quick and easy dessert. I start this dessert by dividing my apples and cranberries between four mini cast iron skillets. Sometimes, I bake this dessert in one large casserole. But, I do think the individual pans are super cute and fun. Next, I mix together the oats, flour, sugar and butter. This makes a sweet and crispy topping for the apples and cranberries. Finally, I bake the crisps and then serve them topped with ice cream. My family really loves this dessert and sometimes even eats it for breakfast.

The Equipment I Used

  • Mini Cast Iron Skillets- I use 4 four and a half inch skillets to bake my crisps in. But, you can use one big baking dish if you prefer.
  • A Food Scale- For perfect baking results every time, please weigh your flour and white sugar.

The Ingredients Needed for Cranberry Cinnamon Apple Crisp

  • Apples- I always bake with Granny Smith apples. But, you can use any apples that you like baking with.
  • Cranberries- I used frozen cranberries, but you can also use fresh ones. The frozen cranberries do no need to be defrosted first.
  • Sugar- Use a mixture of brown and white sugar, for the best flavor and texture.
  • Oats- Use old-fashioned oats, not quick cooking ones.
  • Butter- Please use unsalted butter, that is softened.
  • Ice Cream- I used vanilla ice cream, but caramel or butter pecan would be nice, too.

How I Made my Crisps

  • First, I divided the apples and cranberries between the four skillets.
  • Next, I mixed the crispy topping. I start by stirring the mixture together with a spoon. But, it’s also helpful to use your fingers to get all the ingredients incorporated.
  • Finally, I bake the crisps and then serve them warm with ice cream.

This is one of my favorite quick and easy desserts. And, everyone absolutely adores this Cranberry Cinnamon Apple Crisp.

Cranberry Cinnamon Apple Crisp
Cranberry Cinnamon Apple Crisp
Cranberry Cinnamon Apple Crisp

Cranberry Cinnamon Apple Crisp

Apples and cranberries topped with buttery oat streusel.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 4 cups peeled and chopped apples, cut in half inch pieces
  • 1 cup fresh or frozen cranberries
  • 1 tsp. ground cinnamon
  • ½ cup all purpose flour (60g)
  • ½ cup old fashioned oats
  • ⅓ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • ¼ tsp. kosher salt
  • 7 tbsp. unsalted butter
  • 1 pint vanilla ice cream

Instructions
 

  • Preheat the oven to 375 degrees.
  • Grease four 4½ inch cast iron skillets with butter. Divide the apples and cranberries between the four skillets.
  • In a large bowl mix together the flour, sugars, salt, cinnamon, and oats. Then, stir in the butter, until large crumbles are formed. Top each skillet with some of the crumbles.
  • Bake for forty minutes. Serve warm and topped with ice cream.
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by Sharon
Bite-Size Pizzette Topped with Manchego and Chorizo
March 7, 2021

Bite-Size Pizzette Topped with Manchego and Chorizo

Bite-Size Pizzette Topped with Manchego and Chorizo are tiny appetizer pizzas. This recipe is easy, but there are several steps. First, I use my bread machine to make the pizza dough. Next, while the dough rises, I make a simple pizza sauce. Then, I form …

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by Sharon
Sausage Minestrone with Cheesy Toasts
March 6, 2021

Sausage Minestrone with Cheesy Toasts

Sausage Minestrone with Cheesy Toasts is a delicious hearty soup. I like to serve this soup with a big salad, or a simple pasta dish. I start my minestrone by cooking the sausage in my Dutch oven. Next, I add leeks, carrots, celery, garlic and …

soup
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by Sharon
Almond Chocolate Chip Biscotti with Chocolate Drizzle
March 5, 2021

Almond Chocolate Chip Biscotti with Chocolate Drizzle

Almond Chocolate Chip Biscotti with Chocolate Drizzle is one of our favorite cookies. Not only are these cookies delicious, but they require less than thirty minutes of preparation time. That means, that you can have yummy, nutty, chocolatey cookies whenever you want! I start my biscotti by toasting my almonds in the oven. Next, I make the biscotti batter. Then, I shape the dough into loaves and bake them in the oven. Next, I slice the loaves into slices and let them cool. Finally, I drizzle the biscotti with melted chocolate.

The Equipment I Used

  • A Food Scale- For perfect baking results, please weigh your flour and sugar.
  • A Sifter- To avoid acidic cookies, be sure and sift together your dry ingredients.
  • An Electric Mixer- You could just mix this batter with a wooden spoon, but using a mixer makes the task easier.
  • A Baking Sheet- Use a large baking sheet, lined with parchment, to bake your cookies.

The Ingredients Needed for Almond Chocolate Chip Biscotti with Chocolate Drizzle

  • Almonds- Use whole, unskinned, unroasted almonds for this recipe.
  • Flour- Use all purpose flour. I like King Arthur flour.
  • Butter- Make sure your butter is soft, but not melted.
  • Extracts- Use almond and vanilla extracts.
  • Vegetable Shortening- I like Crisco.
  • Chocolate Chips- I used Nestle morsels for this recipe.

How I Made my Cookies

  • First, I toasted my almonds. Be sure and only toast them for five minutes.
  • Next, I made my dough. The butter and sugar need to be well creamed together.
  • Then, I formed the dough into four little loaves. They do expand in the oven, so only make them about three inches wide, and an inch high.
  • Next, I slice the loaves into three quarter inch wide slices.
  • Finally, I drizzle the biscotti with chocolate.

One of the things I love about these Almond Chocolate Chip Biscotti with Chocolate Drizzle is that they’re not overly hard. But, instead they have a very nice cakey texture, that we all really love.

Almond Chocolate Chip Biscotti with Chocolate Drizzle
Almond Chocolate Chip Biscotti with Chocolate Drizzle
Almond Chocolate Chip Biscotti

Almond Chocolate Chip Biscotti with Chocolate Drizzle

Biscotti filled with almonds and chocolate chips and drizzled with chocolate.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 30 cookies
Calories 150 kcal

Ingredients
  

  • ½ cup unskinned almonds, chopped
  • 3 cups all purpose flour(360g)
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 8 tbsp. unsalted butter, softened
  • 1 cup granulated sugar (200g)
  • 3 large eggs
  • 1 tsp. each almond extract and vanilla extract
  • ½ cup semisweet chocolate chips

For the Chocolate Drizzle:

  • ½ cup semisweet chocolate chips
  • 1 tsp. vegetable shortening

Instructions
 

  • Begin by roasting the almonds: Preheat the oven to 350 degrees and roast the almonds on a baking sheet for five minutes. Remove to a plate to cool.
  • In a bowl, sift together the flour, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, cream the butter and sugar together until just combined. Add the eggs and the extracts and beat until well combined. Then, add the sifted dry ingredients and beat until no streaks of flour remain. Stir in the almonds and chocolate chips.
  • Line a baking sheet with parchment paper. Use a cool sheet, not the one you baked the almonds on. Divide the dough into four balls, and then shape them on the baking sheet into four loaves, about three inches wide and an inch high. Bake for thirty minutes.
  • Slice the loaves into slices, about ¾ of an inch thick. Let them cool completely on a wire rack.
  • For the Chocolate Drizzle: Place the chips and shortening in a small bowl and microwave for twenty seconds. Stir. Repeat until the chocolate is melted and smooth. Drizzle the cookies with the warm chocolate, using a spoon. Let the cookies sit until chocolate hardens.

Nutrition

Calories: 150kcal
Keyword cookies
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by Sharon
Chocolate Pancakes with Chocolate Syrup
March 4, 2021

Chocolate Pancakes with Chocolate Syrup

Chocolate Pancakes with Chocolate Syrup are the perfect decadent breakfast. I really love making special breakfasts on holidays or special occasions. But, I also like to make fun breakfasts on random weekdays, now that everyone is working and studying from home. To begin this recipe, …

breakfast
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by Sharon
Chicken and Avocado Salad with Cilantro Dressing
March 3, 2021

Chicken and Avocado Salad with Cilantro Dressing

Chicken and Avocado Salad with Cilantro Dressing is a fresh and delicious main dish salad. Even though it’s still winter here in New York, I still love serving cold salads for lunch and dinner. Often, I serve my main course salads along with a cozy …

chicken
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by Sharon
Shrimp and White Cheddar Grits with Andouille
March 1, 2021

Shrimp and White Cheddar Grits with Andouille

Shrimp and White Cheddar Grits with Andouille is one of our favorite dishes. I start this meal by baking my white cheddar grits. That way, I avoid the constant stirring and simmering of traditional grits recipes. Once the grits are in the oven, I prepare the rest of the dish. First, I cook the vegetables until they’re nice and tender. Next, I deglaze the pan with some white wine. Then, I cook the andouille and shrimp for just a few minutes. Finally, I serve the tender shrimp and vegetables over the soft and creamy grits.

The Equipment I Used

  • A 13×9 Casserole- I use this to bake the grits.
  • A Large Skillet- As usual, I prefer using my cast iron skillet to cook the shrimp and vegetables.

The Ingredients Needed for Shrimp and White Cheddar Grits with Andouille

  • Grits- Make sure you use stone ground, not quick cooking grits. I like the Bob’s Red Mill brand.
  • Cheese- I used extra sharp white cheddar cheese.
  • Butter- Use unsalted butter.
  • Leeks- You could also use onions.
  • Peppers- I used a mixture of red and green bell peppers.
  • Andouille- This is a precooked sausage. Store the rest of the package in your freezer.
  • Thyme- Fresh thyme adds so much fresh flavor.

How I Made my Shrimp and Grits

  • First, I prepared the grits. This is simply a matter of stirring together the grits, water, and salt. Then, just be sure to cover them tightly and bake them for 45 minutes. Next, just stir in the butter and cheese.
  • Next, while the grits bake, I cooked all the vegetables.
  • Then, I added the shrimp and andouille and cooked them for just a few minutes. Be sure not to overcook your shrimp.
  • Finally, I served the shrimp and veggies over the grits.

These Shrimp and White Cheddar Grits with Andouille are simply delicious. If you like shrimp, you must try this scrumptious dish.

Shrimp and White Cheddar Grits with Andouille
Shrimp and White Cheddar Grits with Andouille
Shrimp and White Cheddar Grits with Andouille

Shrimp and White Cheddar Grits with Andouille

Shrimp with peppers, leeks, and andouille, served over white cheddar baked grits.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Southern
Servings 4

Ingredients
  

For the White Cheddar Grits:

  • 1 cup stone ground white grits
  • 1 tsp. kosher salt
  • 4 cups water
  • 6 tbsp. unsalted butter
  • 2 cups extra sharp cheddar cheese

For the Shrimp, Andouille, and Vegetables:

  • 1 tbsp. extra virgin olive oil
  • 1 cup chopped leeks
  • 1 cup chopped red and green bell peppers
  • 1 tbsp. minced garlic
  • ¼ tsp. kosher salt
  • ⅛ tsp. cayenne pepper
  • ¼ cup white wine
  • 3 ounces andouille sausage, chopped
  • 1 pound peeled and cleaned Gulf shrimp
  • 1 tbsp. fresh thyme

Instructions
 

  • Begin by making the White Cheddar Grits: Preheat the oven to 350 degrees.
  • In a 13×9 casserole dish mix together the grits, salt, and water. Cover with foil and bake for 45 minutes. Then, stir in the butter and cheese.
  • While the grits bake, make the shrimp and vegetables. In a large skillet, on medium heat, add the olive oil, leeks, peppers, garlic, salt, and cayenne pepper. Cook for about seven minutes, until soft and tender.
  • Add a quarter cup of white wine and simmer for a few minutes, until it reduces by half. Add the andouille and shrimp and cook for about four minutes, until the shrimp are pink and just cooked through.
  • Serve over the grits and top with fresh thyme.
Keyword seafood
Tried this recipe?Let us know how it was!
seafood
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by Sharon