Month: February 2022

Burrata Topped Fettuccini Puttanesca
February 27, 2022

Burrata Topped Fettuccini Puttanesca

Burrata Topped Fettuccini Puttanesca is one of our favorite Italian dinners. I start this dish by making a homemade Puttanesca sauce using fresh plum tomatoes. Next, I toss the sauce with silky egg fettuccini. Finally, I top the pasta with grated Parmesan and burrata cheese. …

meatless
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by Sharon
French Toast Sticks with Strawberry Syrup
February 26, 2022

French Toast Sticks with Strawberry Syrup

French Toast Sticks with Strawberry Syrup are one of our favorite breakfasts. I start this dish by baking homemade challah. Sometimes, though, I buy a premade challah. Then, I cut the challah into sticks, dip it in eggs, and fry it until it’s golden brown. …

breakfast
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by Sharon
Chicken and Feta Salad with Meyer Lemon Vinaigrette
February 23, 2022

Chicken and Feta Salad with Meyer Lemon Vinaigrette

Chicken and Feta Salad with Meyer Lemon Vinaigrette is one of our favorite salads. I start this salad by roasting some chicken breasts. While the chicken cooks, I make a quick dressing and top a big platter of salad with rows of vegetables, olives, and feta cheese. We like this salad for several reasons. First of all, I like that I can make this whole meal in thirty minutes. Secondly, I like that I can make this ahead of time. Simply assemble the salad up to a day ahead. Then, just add the dressing right before serving. Thirdly, I like that this is a complete meal. Usually, I just serve it with some crusty bread. And, finally, we all love the fresh lemony flavor in this salad.

The Equipment I Used

  • A Salad Spinner- Use a salad spinner to get your lettuce dry. If your lettuce isn’t completely dry the dressing won’t cling to it.

The Ingredients Needed for Chicken and Feta Salad with Meyer Lemon Vinaigrette

  • Chicken- You’ll need two boneless, skinless chicken breasts. I always buy Bell and Evans Chicken.
  • Oil- Use Extra virgin olive oil. I like the California Olive Ranch brand.
  • Spices- Cumin and oregano add lots of flavor to the chicken.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Meyer Lemons- If you can’t find these, just use regular lemons. It will still be delicious.
  • Olives- I like to use pitted Kalamata olives.
  • Cucumbers- I like to buy the English cukes, which don’t need to be peeled.
  • Feta- Buy a good quality feta. My favorite feta is the French feta.

How I Made my Salad

  • First, I roasted the chicken. Cook your chicken until it is no longer pink in the middle.
  • Next, I made the dressing. Taste your dressing, to see if it needs more honey or lemon juice.
  • Finally, I assembled the salad and drizzled on the dressing.

If you like chicken, you need to try this fresh and delicious Chicken and Feta Salad with Meyer Lemon Vinaigrette.

Chicken and Feta Salad with Meyer Lemon Vinaigrette
Chicken and Feta Salad with Meyer Lemon Vinaigrette
Chicken and Feta Salad with Meyer Lemon Vinaigrette

Chicken and Feta Salad with Meyer Lemon Vinaigrette

Spring greens topped with roasted chicken, kalamata olives, cucumber, grape tomatoes, feta, and radishes. All topped with a Meyer Lemon Vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Servings 4

Ingredients
  

  • 4 cups Spring mix lettuce
  • ½ cup kalamata olives
  • 1 cup sliced cucumber
  • 1 cup grape tomatoes, halved
  • ½ cup feta cheese, crumbled
  • ½ cup radishes, sliced

For the Roasted Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tbsp. each extra virgin olive oil and unsalted butter
  • 4 cloves minced garlic
  • ½ tsp. each ground cumin, and oregano
  • ¼ tsp. each kosher salt and black pepper
  • 2 tbsp, lemon juice

For the Meyer Lemon Vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tbsp. Meyer Lemon Juice
  • 1 tbsp. red wine vinegar
  • 1 tsp. honey
  • 1 tsp. minced garlic
  • 1 tsp. dried oregano
  • ¼ tsp. each kosher salt and black pepper

Instructions
 

  • Begin by roasting the chicken: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top with the garlic, spices, lemon juice, butter, and olive oil. Bake for 20 minutes or until no longer pink in the middle. Cut the chicken in bite sized pieces and set aside.
  • Next, while the chicken bakes, make the Meyer Lemon Vinaigrette: Simply shake together all the ingredients in a small jar.
  • Then, spread the lettuce out on the platter. Top with rows of the rest of the ingredients and drizzle on as much dressing as you like.
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Shrimp and Squid Puttanesca Pasta
February 22, 2022

Shrimp and Squid Puttanesca Pasta

Shrimp and Squid Puttanesca Pasta is one of our favorite seafood dinners. I start this dish by making a homemade puttanesca sauce out of fresh tomatoes. Then, I cook up some fresh shrimp and squid. Next, I toss it all together with some bowtie pasta. …

seafood
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by Sharon
Rainbow Sprinkle Cake Cookies
February 20, 2022

Rainbow Sprinkle Cake Cookies

Rainbow Sprinkle Cake Cookies are one of our favorite treats. We love these cookies for several reasons. First of all, I like that these cookies are so quick to make. I can make all 24 of these cookies in thirty minutes. Secondly, I like that …

dessert
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by Sharon
Red Velvet Scones with Vanilla Glaze
February 18, 2022

Red Velvet Scones with Vanilla Glaze

Red Velvet Scones with Vanilla Glaze are one of our favorite winter treats. I start these scones by mixing together a rich red velvet dough. If you’ve never had a red velvet baked good, it has a light chocolate flavor. Then, after I bake the scones, I top them with a sweet and creamy vanilla glaze. We love these scones for several reasons. First of all, I like that I can make these scones in just 35 minutes. Secondly, I like that I can mix up these scones by hand. No mixer is necessary. And, lastly, we all love the rich and sweet red velvet flavor.

The Equipment I Used

  • A Food Scale- For perfect results every time, please weigh your flour and sugar.
  • A Pastry Cutter- Use this to cut the butter into the dry ingredients. Or, you can use two knives

The Ingredients Needed for Red Velvet Scones with Vanilla Glaze

  • Flour- Be sure to use all-purpose flour. I like King Arthur flour.
  • Cocoa Powder- Don’t use Dutch process flour. I used Hershey’s cocoa powder for these scones.
  • Butter- I always bake with Kerry Gold Irish unsalted butter.
  • Milk- Be sure to use whole milk.
  • Red Food Coloring- I used McCormick food coloring.
  • Sanding Sugar- You can find this in the baking section of your market or at a craft store that has a baking section. You could also use a turbinado sugar.

How I Made my Scones

  • First, I sifted together my dry ingredients. This time I forgot to add the sugar, and had to stir it in at the end. But, the scones still came out great.
  • Next, I cut the butter in and then stirred in the wet ingredients.
  • Then, I patted the mixture into a round. Using a very floured knife, I cut the dough into 8 wedges.
  • Finally, I baked them for exactly 20 minutes and put on the glaze.

If you like scones, you need to try these rich and delicious Red Velvet Scones with Vanilla Glaze.

Red Velvet Scones with Vanilla Glaze
Red Velvet Scones with Vanilla Glaze
Red Velvet Scone with Vanilla Glaze

Red Velvet Scones with Vanilla Glaze

Red velvet scones topped with a vanilla glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread
Cuisine American, British
Servings 8 scones

Ingredients
  

  • 2¼ cups all-purpose flour (270g)
  • 2 tsp. baking powder
  • ½ cup granulated sugar (100g)
  • ¼ cup cocoa powder (20g)
  • ½ tsp. salt
  • 6 tbsp. cold unsalted butter (84g), cut into half inch cubes
  • 2 large egg yolks
  • 1 cup heavy cream
  • 3 tbsp. whole milk
  • 1 tsp. vanilla extract
  • 2 tbsp. red food coloring
  • 2 tbsp. sanding sugar

For the Vanilla Glaze:

  • 1 cup powdered sugar, sifted
  • ½ tsp. vanilla extract
  • 3 tbsp. heavy cream

Instructions
 

  • Preheat the oven to 400 degrees.
  • Sift together the flour, baking powder, sugar, and salt into a large mixing bowl.
  • Using a pastry cutter, cut the butter into the flour mixture, until it resembles small peas.
  • In a small bowl, mix together the yolks, milk, cream, food coloring, and vanilla. Stir it into the flour mixture just until no streaks of flour are left.
  • Dump the mixture onto a floured board, and pat it into a one inch thick circle. Using a floured knife, cut into eight wedges. Place them on a parchment lined baking sheet, spaced two inches apart from one another.
  • Brush each wedge lightly with some heavy cream and sprinkle with the sanding sugar. Bake them for 20 minutes, or until they start to lightly brown around the edges. Cool for 5 minutes on a wire rack.
  • Make the glaze by combining the sifted powdered sugar with the vanilla and heavy cream. Use a piping bag to apply the glaze to the scones. Serve warm or at room temperature.
Keyword bread
Tried this recipe?Let us know how it was!
breads
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by Sharon
Jalapeno Burgers with Chipotle Aioli
February 17, 2022

Jalapeno Burgers with Chipotle Aioli

Jalapeno Burgers with Chipotle Aioli are one of our favorite burgers. I start this dinner by making beef patties mixed with onions and jalapenos. Then, I top each burger with Monterey Jack cheese, crisp lettuce, and juicy tomato slices. Finally, I add a creamy Chipotle …

beef
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by Sharon
Fried Oyster Sandwiches with Lemon Aioli
February 16, 2022

Fried Oyster Sandwiches with Lemon Aioli

Fried Oyster Sandwiches with Lemon Aioli are one of our favorite seafood dinners. I start this meal by dredging oysters in milk and then flour and cornmeal. Then, I quickly deep fry the oysters. Finally, I put them in a hoagie roll with lettuce, tomato, …

seafood
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by Sharon
Chicken Wings with Mango Barbecue Sauce
February 13, 2022

Chicken Wings with Mango Barbecue Sauce

Chicken Wings with Mango Barbecue Sauce are one of our favorite appetizers. I start this recipe by baking chicken wings. Then, I make a homemade gingery mango barbecue sauce and brush it all over the wings. We love these wings for several reasons. First of all, I like that these only take a few minutes of hands- on time to prepare. Secondly, I like how versatile this barbecue sauce. Sometimes I make double the sauce and freeze it. Then, I can use it the next time I make chicken wings, or we love to toss it with pulled pork. And, lastly, we all love how crispy and delicious these wings are. Seriously, I think these are much better than deep fried wings.

The Equipment I Used

  • A Food Processor- I like to smooth out the sauce in my food processor. But this is optional.

The Ingredients Needed for Chicken Wings with Mango Barbecue Sauce

  • Chicken Wings- I highly recommend Bell and Evans chicken wings.
  • Butter- Use unsalted butter for making the barbecue sauce.
  • Garlic- I like to buy the peeled cloves and store them in my freezer. Then, I just chop them up while they’re still frozen.
  • Ginger- Use fresh ginger root. Freeze the rest of the root. It stores really well in the freezer.
  • Mango- I used a fresh mango. But I think frozen mango would be fine, too.
  • Ketchup- I always use Heinz Organic.

How I Made my Wings

  • First, I prepared my baking sheet. I like to line my baking sheet with foil and then parchment paper. Then, I brush the paper with olive oil.
  • Next, I made my Mango Barbecue Sauce. It’s important to cook the onion until it’s nice and soft.
  • Then, I brushed the wings with lots of sauce and baked them a little more.

If you like chicken wings you need to try these gingery and delicious Chicken Wings with Mango Barbecue Sauce.

Chicken Wings with Mango Barbecue Sauce
Chicken Wings with Mango Barbecue Sauce
Chicken Wings with Mango Barbecue Sauce

Chicken Wings with Mango Barbecue Sauce

Baked chicken wings glazed with a gingery Mango Barbecue Sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer
Cuisine American
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 3 pounds chicken wings, flats and drums
  • 1 tbsp. olive oil (for oiling the baking sheet)
  • ¼ tsp. each kosher salt and pepper
  • 2 tbsp. cilantro leaves

For the Mango Barbecue Sauce:

  • 2 tbsp. unsalted butter
  • 1 cup minced onions
  • 1 tbsp. each minced garlic and ginger
  • 1 tbsp. honey
  • 1 cup chopped mangoes
  • ¾ cup ketchup
  • 1 tsp. soy sauce

Instructions
 

  • Begin by baking the chicken wings: Preheat the oven to 400 degrees. Dry the wings off really well. Place them on a parchment lined baking sheet with low edges and then brush the olive oil all over the paper. Sprinkle the wings with the salt and pepper. Bake them for 50 minutes.
  • While the chicken is baking, make the Mango Barbecue Sauce: Melt the butter in a three quart saucepan, and cook the onion and garlic on low heat until they're tender, for about 10 minutes. Add the rest of the sauce ingredients and simmer uncovered for 20 minutes. Put the sauce in the food processor and process until almost smooth.
  • After the chicken has baked for 50 minutes, take it out of the oven and brush it liberally with the sauce. Bake ten minutes more and then serve with the extra sauce on the side. Sprinkle the wings with the cilantro leaves.
Keyword appetizers, Chicken
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Beet Salad with Orange Vinaigrette
February 12, 2022

Beet Salad with Orange Vinaigrette

Beet Salad with Orange Vinaigrette is one of our favorite winter salads. I start this salad by simmering red and yellow beets. Then, I toss the beets with orange segments, chopped walnuts, goat cheese, and arugula. Then, I toss it all with an Orange Vinaigrette. …

salad
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by Sharon