Month: May 2021

Matzo Ball Soup with Spring Vegetables
May 24, 2021

Matzo Ball Soup with Spring Vegetables

Matzo Ball Soup with Spring Vegetables is my family’s favorite spring soup. I love this soup for several reasons. First of all, I love that this dish can be made totally ahead of time. Secondly, as long as I have chicken stock in my freezer, …

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by Sharon
Whipped Feta and Mascarpone Dip with Crudités
May 22, 2021

Whipped Feta and Mascarpone Dip with Crudités

Whipped Feta and Mascarpone Dip with Crudités is a quick and easy appetizer. Actually, I also like serving this as a vegetable side dish. And, this is also great to keep in the fridge for between meal snacks. There are several things I love about …

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by Sharon
BLT Cheeseburgers with Ramp Aioli
May 21, 2021

BLT Cheeseburgers with Ramp Aioli

BLT Cheeseburgers with Ramp Aioli are one of our favorite spring dinners. We all love any kind of BLT, or bacon, lettuce, and tomato combination. I consider these cheeseburgers a spring dinner because of the Ramp Aioli. Ramps are wild leeks that are only available in the spring, usually just in April. Sadly, I didn’t forage for these myself, but was able to find them at my local market. The ramps add really great flavor to the aioli, and the aioli in turn really livens up these cheeseburgers. I consider homemade burgers to be true fast food. And, with specialty toppings I can turn my cheeseburgers into gourmet treats.

The Equipment Needed

  • A Food Processor- I used a food processor for making my aioli. If you don’t have a food processor, just stir everything up in a bowl. Just be sure and mince up the ramps really well.
  • A Cast Iron Skillet- If you don’t have a cast iron skillet, just use any heavy skillet.

The Ingredients I Used for BLT Cheeseburgers with Ramp Aioli

  • Ground Beef- I always use ground chuck when making my burgers. I find that it makes really juicy burgers.
  • Bacon- My favorite bacon is Niman Ranch bacon.
  • Italian Fontina Cheese- I used fontina, but I think swiss or Havarti would also go nicely with these burgers.
  • Tomatoes- Find the biggest, juiciest tomatoes you can for these burgers.
  • Lettuce- Use butter or Boston lettuce for these burgers.
  • Buns- I love serving my burgers on brioche buns.
  • Mayonnaise- Hellman’s is my favorite brand to use for this aioli.
  • Ramps- Be sure and soak your ramps to get all the grit out.

How I Made my Burgers

  • First, I made my aioli. I made sure to clean the ramps really well.
  • Next, I was careful to season my burger meat well and to get my skillet really hot.
  • Then, I cooked the burgers until they were well done. But, you should cook them to the doneness that you prefer.
  • Finally, I topped my buns with all the veggies and the aioli.

If you are a burger lover, you need to try these flavorful BLT Cheeseburgers with Ramp Aioli.

BLT Cheeseburgers with Ramp Aioli
BLT Cheeseburgers with Ramp Aioli
BLT Cheeseburgers with Ramp Aioli

BLT Cheeseburgers with Ramp Aioli

Cheeseburgers topped with bacon, lettuce, tomato, Italian fontina cheese, and a ramp aioli.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 540 kcal

Ingredients
  

  • 1 pound ground beef chuck meat
  • ¼ tsp. each kosher salt and black pepper
  • 1 tbsp. olive oil
  • 4 slices of bacon, halved
  • 4 ounces Italian fontina cheese, shredded
  • 4 leaves butter lettuce
  • 4 slices tomato
  • 4 brioche buns

For the Ramp Aioli:

  • 2 ramps, cleaned and thinly sliced
  • 1 tbsp. extra virgin olive oil
  • ½ cup mayonnaise
  • 1 tbsp. lemon juice
  • ¼ tsp. black pepper

Instructions
 

  • Sprinkle the beef with the salt and pepper and form it into four patties.
  • Make the Ramp Aioli: On low heat, cook the ramps in the oil until they're tender. Put the ramps and the oil in the food processor, along with the rest of the ingredients. Process until the ramps are combined with the mayonnaise.
  • Heat a cast iron skillet on high heat. Also, in a medium skillet, on medium heat, cook the bacon until it's crispy. Drizzle the cast iron skillet with the oil and cook the burgers to your desired doneness. When the burgers are almost done, top them with some of the cheese.
  • Serve the burgers on the buns with the lettuce, tomato, and aioli.

Nutrition

Calories: 540kcal
Keyword beef
Tried this recipe?Let us know how it was!
beef, ground beef
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by Sharon
Lobster and Fresh Tomato Penne Pasta
May 20, 2021

Lobster and Fresh Tomato Penne Pasta

Lobster and Fresh Tomato Penne Pasta is one of our favorite seafood dinners. In the summer, I like to cook and eat lobster as much as possible. However, we have an ongoing debate in our house. Some of us believe lobster is best eaten with …

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by Sharon
Chicken Pot Pies with Spring Vegetables
May 19, 2021

Chicken Pot Pies with Spring Vegetables

Chicken Pot Pies with Spring Vegetables are individual pot pies baked in cocottes or ramekins. I’ve been making chicken pot pies for years, and they are one of our all time family favorite meals. I love these pot pies for several reasons. First of all, …

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by Sharon
Black Bean and Chorizo Tacos with Queso Fresco
May 17, 2021

Black Bean and Chorizo Tacos with Queso Fresco

Black Bean and Chorizo Tacos with Queso Fresco are one of our favorite dinners. I love this meal for several reasons. First of all, I like that I can omit the chorizo and make this into a meatless meal. Secondly, this is a fairly inexpensive meal to make, especially if you don’t use the chorizo. But, even with the chorizo, since it only uses a half pound of meat, it’s still relatively inexpensive to prepare. Thirdly, this meal only takes about fifteen minutes of hands on time to prepare. Fourthly, the whole meal can be made ahead and is easily reheated. And, finally, these tacos are absolutely delicious.

The Equipment Needed

  • A Food Processor- You’ll need a food processor to make the Cilantro Sauce. Or, you can just finely chop the cilantro by hand, if you don’t have a food processor.

The Ingredients Needed for Black Bean and Chorizo Tacos with Queso Fresco

  • Black Beans- I always use dry beans, since I really don’t care for canned beans.
  • Mayonnaise- Hellman’s is my favorite mayonnaise.
  • Sour Cream- Be sure and use full fat sour cream.
  • Buttermilk- Again, be sure and use the full fat buttermilk.
  • Queso Fresco- This is a Mexican cheese that is very crumbly. You can find it in the gourmet cheese section.
  • Chorizo- For this recipe, I use the Spanish, already cooked chorizo.

How I Made my Tacos

  • First, I cooked my black beans. If you want to speed up the cooking, try soaking your beans, covered with water in the refrigerator overnight.
  • Next, I made my Cilantro Sauce.
  • Then, I cooked my chorizo briefly, just to crisp the slices up a little.
  • Finally, I assembled my tacos. Actually, I like to put everything on the table in little bowls so that my family can assemble their own tacos.

If you like tacos, you need to try these light and tasty Black Bean and Chorizo Tacos with Queso Fresco.

Black Bean and Chorizo Tacos with Queso Fresco
Black Bean and Chorizo Tacos with Queso Fresco
Black Bean and Chorizo Tacos

Black Bean and Chorizo Tacos with Queso Fresco

Soft flour tortillas filled with black beans, chorizo, carrots, radishes, sweet onions, cilantro sauce, and queso fresco.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 1 cup dry black beans
  • 1 tsp. cumin powder
  • ¼ cup chopped onion
  • 2 cloves garlic
  • 2 tbsp. extra virgin olive oil
  • 3 sprigs fresh oregano
  • 1 bay leaf
  • ¼ tsp. crushed red pepper flakes
  • 1 tsp kosher salt
  • ½ pound Spanish chorizo, sliced
  • 8 small flour tortillas
  • 2 peeled and thinly sliced carrots
  • 4 thinly sliced radishes
  • ½ cup thinly sliced Vidallia onion
  • 1 cup microgreens
  • 1 sliced avocado
  • 1 cup queso fresco

For The Cilantro Sauce:

  • 1 cup cilantro leaves
  • 1 tbsp. minced jalapenos
  • ½ cup mayonnaise
  • 2 tbsp. whole milk buttermilk
  • 1 tbsp. lime juice

Instructions
 

  • Begin by cooking the beans: Rinse the black beans and remove any debris. Place in a three quart saucepan covered with several inches of water. Boil for ten minutes. Add the cumin, onion, garlic, oregano, red pepper flakes, bay leaf, salt and one tablespoon of oil. Simmer for one hour or until they're tender. Drain and keep warm.
  • While the beans are cooking, make the Cilantro Sauce. Blend all the ingredients together in the food processor. Set aside in the refrigerator.
  • Also, heat the other tablespoon of oil in a medium skillet and cook the chorizo on medium heat, until it's just heated though.
  • And, in a grill pan, lightly sear each tortilla, just to warm them up.
  • Serve each tortilla topped with some beans, chorizo, Cilantro Sauce, avocado, carrots, radishes, sweet onions, microgreens, queso fresco.
Keyword pork
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by Sharon
Berry Topped Chocolate Cake with Buttercream Frosting
May 15, 2021

Berry Topped Chocolate Cake with Buttercream Frosting

Berry Topped Chocolate Cake with Buttercream Frosting is an easy and beautiful dessert. Because it’s so pretty, it’s the perfect cake to serve to company. I love this cake for several reasons. First of all, this cake recipe excludes some of unnatural ingredients that many …

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by Sharon
Pork Tenderloin and Gochujang Rice Bowls
May 14, 2021

Pork Tenderloin and Gochujang Rice Bowls

Pork Tenderloin and Gochujang Rice Bowls are bowls of rice topped with tender pork, fried eggs, and vegetables. I start this dish, by brushing a pork tenderloin with a zesty sauce. Next, I roast the pork for about a half hour. Then, I pickle cucumbers …

pork
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by Sharon
Classic Chicken Cobb Salad with Red Wine Vinaigrette
May 12, 2021

Classic Chicken Cobb Salad with Red Wine Vinaigrette

Classic Chicken Cobb Salad with Red Wine Vinaigrette is a terrific main dish salad. Because it’s served cold, this salad is perfect for eating on warm summer nights. I start this classic salad by roasting chicken breasts. Of course, you could substitute rotisserie chicken, if you’re short on time. Next, I hard boil eggs, fry some bacon, and make a zesty vinaigrette. Finally, I chop everything in bite sized pieces and serve it on chopped romaine lettuce. We just had this classic salad for dinner tonight, and everyone loved it.

The Equipment Needed

  • A Salad Spinner- Use a salad spinner to get your romaine dry. This way the dressing will really stick to the nice dry leaves.
  • A Baking Sheet- I use a baking sheet to bake my chicken.
  • A Saucepan- Boil your eggs in a small saucepan.
  • A Skillet- I use a nonstick skillet to cook my bacon.

The Ingredients Needed for Classic Chicken Cobb Salad with Red Wine Vinaigrette

  • Chicken- I like to use bone in skin on breasts. I save the skin and bones in my freezer for making chicken stock.
  • Bacon- Niman Ranch brand is my favorite.
  • Tomatoes- I used grape tomatoes but use whichever tomatoes you prefer.
  • Oil- Use a nice, mild extra virgin olive oil. I like California Olive Ranch brand.
  • Mustard- Be sure and use Dijon mustard. I like Grey Poupon Dijon Country Mustard.
  • Garlic- Fresh garlic adds a lot of great flavor to the vinaigrette. I like to buy the peeled cloves and store them in my freezer.
  • Honey- Honey helps balance the vinegar in the vinaigrette. Use as much as you think is needed.

How I Made my Salad

  • First, I roasted my chicken. It’s important to cut into your chicken and make sure it’s no longer pink inside.
  • Next, I boiled my eggs. Be sure and simmer your eggs for the full 15 minutes so they cook fully.
  • Then, I cooked my bacon. Keep a close eye on your bacon, so that it doesn’t burn.
  • Next, I shook up all the vinaigrette ingredients in a jar. It’s important to taste it, to see if it needs more honey.
  • Finally, I lined up all my ingredients on top of the lettuce.

If you enjoy main course salads, you need to try this delicious Classic Chicken Cobb Salad with Red Wine Vinaigrette.

Classic Chicken Cobb Salad
Classic Chicken Cobb Salad with Red Wine Vinaigrette
Heirloom Tomato Caprese Salad

Heirloom Tomato Caprese Salad

Heirloom tomatoes, fresh mozzarella, and basil drizzled with a red wine vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 235 kcal

Ingredients
  

  • 2 large heirloom tomatoes, thinly sliced
  • 1 cup halved cherry tomatoes
  • ¼ tsp. each kosher salt and black pepper
  • 8 ounces fresh mozzarella, thinly sliced
  • ½ cup basil leaves

For the Red Wine Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the vinaigrette by shaking up all the ingredients in a small jar.
  • Next, arrange the tomato slices and mozzarella on a large platter. Add the cherry tomatoes and basil. Drizzle on as much dressing as you like.

Nutrition

Calories: 235kcal
Keyword salad, vegetables
Tried this recipe?Let us know how it was!
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by Sharon
Chocolate and Espresso Mascarpone Tiramisu
May 7, 2021

Chocolate and Espresso Mascarpone Tiramisu

Chocolate and Espresso Mascarpone Tiramisu is one of my family’s favorite desserts. In fact, this may be one of our top five favorite desserts. Needless to say, I have made this tiramisu quite a few times. I love this dessert for several reasons. First of …

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by Sharon