Month: February 2022

Red Velvet Cheesecake Brownies
February 10, 2022

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies are one of our favorite cookies. I start these cookies by making a red velvet brownie batter. Then, I top it with a creamy cheesecake layer. Finally, I swirl the two layers together. We like these bars for several reasons. First …

dessert
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by Sharon
Steak and Mango Coconut Rice Bowls
February 9, 2022

Steak and Mango Coconut Rice Bowls

Steak and Mango Coconut Rice Bowls are one of our favorite steak dinners. I start this dish by making creamy coconut rice. Then, I grill tender skirt steak and serve it over the rice with mango and fresh veggies. I like these bowls for several …

beef
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by Sharon
Sole with Andouille Cream Sauce
February 7, 2022

Sole with Andouille Cream Sauce

Sole with Andouille Cream Sauce is one of our favorite fish dinners. I start this dish by cooking fresh sole fillets in butter until they’re golden brown. Then, I top them with a rich Andouille Cream Sauce. We like this dish for several reasons. First of all, I like that I can cook this in under thirty minutes. So, it’s perfect for busy days. Secondly, I like that this dish only uses a few ingredients that I always have on hand. For years, I bought fish right on the day I wanted to cook it. But, now, I buy it at the beginning of the week and just keep it in the freezer. Then, I defrost it overnight in the refrigerator. Honestly, we don’t notice any difference in the taste. Also, I store my andouille in the freezer, too. And, lastly, we all love the rich and delicious flavor in this dish.

The Equipment I Used

  • A Nonstick Skillet- I highly recommend you use a nonstick skillet. Because, sole is a delicate fish. If it sticks to the pan it will fall apart. It will still taste good, but it will look messy.

The Ingredients Needed for Sole with Andouille Cream Sauce

  • Fillet of Sole- I used fillet of sole, but red snapper would also be delicious. Just be sure to adjust the cooking time for different kinds of fish.
  • Andouille Sausage- This is a fully cooked sausage. Try and buy the best quality andouille you can. A high quality andouille will definitely improve the taste of the sauce.
  • Flour- Use all purpose flour to coat the fish before frying it.
  • White Wine- I used Cabernet Sauvignon for the sauce. I just buy the tiny bottles of wine and store them in my pantry.

How I Made my Fish

  • First, I made my sauce. It’s important to simmer the cream until it thickens.
  • Next, I cooked the fish. The sole fillets cook very quickly.

If you like Creole flavors, you need to try this buttery and delicious Sole with Andouille Cream Sauce.

Sole with Andouille Cream Sauce
Sole with Andouille Cream Sauce
Sole with Andouille Cream Sauce

Sole with Andouille Cream Sauce

Sole fillets topped with an Andouille Cream Sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

For the Andouille Cream Sauce:

  • 2 tbsp. unsalted butter
  • 6 ounces andouille sausage, thinly sliced
  • 1 tbsp. minced garlic
  • 1 cup heavy cream
  • ¼ tsp. Creole seasoning
  • ¼ tsp. paprika
  • 2 tbsp. white wine
  • 1 tbsp. fresh lemon juice

For the Sole:

  • 1 pound sole fillets
  • 1 tsp. Creole seasoning
  • 1 cup all purpose flour
  • 2 tbsp. unsalted butter
  • 1 lemon, cut in wedges
  • 1 tbsp. fresh thyme

Instructions
 

  • Begin by making the Andouille Cream Sauce: In a medium skillet, on low heat, melt the butter. Add the andouille and garlic and cook for one minute. Add the cream, white wine, and spices and simmer until thickened for about four minutes. Add the lemon juice. Remove from the heat and cover to keep warm.
  • Season the fish with the Creole seasoning and dredge it in the flour. In a large nonstick skillet, melt the butter on medium heat. Cook two fillets at a time, for about two minutes per side. Cook them until they start to brown and are cooked through. As they cook remove them to a platter and cover to keep warm. Add more butter to the pan as needed.
  • Serve the fillets topped with the sauce. Sprinkle with the thyme leaves and serve with the lemon wedges.
Keyword seafood
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seafood
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by Sharon
Fried Chicken Sandwiches with Gochujang Mayonnaise
February 5, 2022

Fried Chicken Sandwiches with Gochujang Mayonnaise

Fried Chicken Sandwiches with Gochujang Mayonnaise are one of our favorite chicken sandwiches. I start this sandwich by dredging chicken breasts in flour and buttermilk with a little spicy gouchujang. Then, I dip fry the chicken until they’re crispy and delicious. Next, I put them …

chicken
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by Sharon
Braised Short Ribs with Butternut Squash Risotto
February 3, 2022

Braised Short Ribs with Butternut Squash Risotto

Braised Short Ribs with Butternut Squash Risotto is one of our favorite winter dinners. I begin this dish by making the short ribs. While the ribs cook, I make the risotto. Then, I serve the ribs on top of the risotto. We like this dish …

beef
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by Sharon
Homemade Cheese Ravioli with Vodka Sauce
February 2, 2022

Homemade Cheese Ravioli with Vodka Sauce

Homemade Cheese Ravioli with Vodka Sauce is one of our very favorite pasta dinners. I start this dish by making homemade cheese ravioli. Then, I top the ravioli with my homemade vodka sauce. We love this dish for several reasons. First of all, I like that the dough and sauce are easy to make. Secondly, I like that this dish can be made ahead of time. I just cook everything when I have time, and then reheat both the ravioli and the sauce in the microwave. And, lastly, we all love how delicious this dish is. My favorite part is the cheese filling. Compared to packaged ravioli, my cheese filling is incredibly delicious.

The Equipment I Used

  • A Ravioli Form- I use a metal ravioli form from Williams-Sonoma. But, you could also use a sharp cookie cutter to cut circles and make your ravioli that way.
  • A Rolling Pin- You’ll need this to roll out the ravioli dough.
  • A Food Scale- For perfect results every time, weigh your flour.

The Ingredients Needed for Homemade Cheese Ravioli with Vodka Sauce

  • Flour- Use all purpose flour.
  • Oil- For the ravioli dough, you can use vegetable oil. But, I prefer to use rendered chicken fat. I skim it off the top of my homemade chicken stock and store it in the freezer.
  • Milk- You’ll need milk for the dough. Use whole milk.
  • Ricotta Cheese- I always use fresh ricotta cheese, but you can use regular supermarket ricotta.
  • Eggs- For pretty yellow pasta dough, use pasture raised eggs.
  • Olive Oil- To give your sauce great flavor, use a good extra virgin olive oil. I use California Olive Ranch oil.
  • Tomatoes- I prefer the Pomi chopped tomatoes, but you can use any chopped canned tomatoes.
  • Chicken Stock- I always use homemade stock. My recipe is below.

How I Made my Ravioli and Sauce

  • First, I made the dough.
  • Next, while the dough rested, I made the sauce.
  • Then, I finished the ravioli and served it with the sauce.

If you like ravioli you need to try this cheesy and delicious Homemade Cheese Ravioli with Vodka Sauce.

Homemade Cheese Ravioli with Vodka Sauce
Homemade Cheese Ravioli with Vodka Sauce
Homemade Cheese Ravioli with Vodka Sauce

Homemade Cheese Ravioli

Homemade ravioli dough pressed into a ravioli form, filled with a ricotta and Parmesan filling.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 36 ravioli

Equipment

  • a ravioli form
  • a rolling pin

Ingredients
  

For the Ravioli Dough:

  • 2 cups all-purpose flour (240g)
  • ½ tsp. salt
  • 2 tbsp. melted chicken fat or vegetable oil
  • 2 large egg yolks
  • 1 large egg
  • ½ cup whole milk

For the Ravioli Filling:

  • 1 cup fresh ricotta cheese
  • 1 large egg
  • ¾ cup Parmesan cheese, grated

Instructions
 

  • Begin by making the Ravioli Dough: In a large bowl, whisk together the flour and salt. In a second smaller bowl, mix together the chicken fat or oil, yolks, egg and milk. Stir these liquids into the flour with a fork. Then, knead it on a floured board for 12 minutes. Wrap the dough in plastic wrap and let it rest for one hour.
  • Next, make the Ravioli Filling: Just mix all the ingredients together in a bowl.
  • Cut the dough in thirds. Roll out the first third of the dough on a floured board until it's an ⅛ of an inch thick, into somewhat of a rectangular shape. Flour your ravioli form. Drape the dough loosely over the form. Use your finger to press the dough lightly into each cavity. Fill each cavity with about a teaspoon of cheese filling. Fold more dough on top of the filling. Dust the dough with flour and use the rolling pin to seal the edges. Invert the form to release the ravioli. Cut away any dough scraps. Repeat with the other two thirds of the dough. Place the ravioli on a flour dusted sheet pan. Cover loosely with plastic.
  • Bring a large pot of water to a gentle boil, and add a teaspoon of kosher salt. Cook six ravioli at a time for about five minutes, or until they float to the top. Drain well and repeat with the rest of the ravioli.
Keyword meatless
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Homemade Cheese Ravioli with Vodka Sauce

30 Minute Vodka Sauce

A creamy tomato vodka sauce made in only 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 375 kcal

Ingredients
  

  • 2 tbsp. extra virgin olive oil
  • 1 cup diced onions
  • 1 tbsp. minced garlic
  • ¼ cup tomato paste
  • 28 ounces canned chopped plum tomatoes
  • ¼ cup chicken stock
  • ¼ tsp. each kosher salt and red pepper flakes
  • 2 tsp. sugar
  • ½ tsp. dried oregano
  • 2 tbsp. vodka
  • ½ cup heavy cream

Instructions
 

  • In a Dutch oven, heat the oil over low heat. Cook the onion until it's soft. Add the garlic and cook another minute. Add everything but the vodka and cream and simmer for 15 minutes. Then stir in the cream and vodka and bring it to a boil. Remove from the heat.

Nutrition

Calories: 375kcal
Keyword meatless
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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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meatless
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by Sharon