Month: March 2022

Steak and Snap Pea Noodles
March 30, 2022

Steak and Snap Pea Noodles

Steak and Snap Pea Noodles is one of our favorite spring dinners. I start this dish by making a flavorful stir fry sauce. Then, I stir fry fresh sugar snap peas, carrots, and red peppers. Finally, I sear lots of yummy skirt steak and toss …

pork
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by Sharon
Jalapeno Popper Macaroni and Cheese
March 28, 2022

Jalapeno Popper Macaroni and Cheese

Jalapeno Popper Macaroni and Cheese is one of our favorite cozy winter meals. Although it’s actually spring, our weather today is as cold as any winter day. So, I want to make a hot winter meal tonight to warm us up. I start this dish …

pork
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by Sharon
Salmon with Mango Salsa and Coconut Rice
March 27, 2022

Salmon with Mango Salsa and Coconut Rice

Salmon with Mango Salsa and Coconut Rice is one of our favorite fish dinners. I start this dish by sprinkling my salmon with lots of spices. Then, I cook it in a skillet with a little butter. Next, I make some creamy coconut milk infused rice. Then, I make a beautiful salsa with fresh mangoes. Finally, I serve the spicy salmon on a bed of the creamy rice. To finish the dish, I spoon salsa all over it. We like this dish for several reasons. First of all, I like that I can make this entire dish in just about thirty minutes. Secondly, I like that the rice and salsa can be made ahead of time. And, finally, we all love the fresh and light flavors in this dish.

The Equipment I Used

  • A Skillet- I like to cook my fish in a nonstick skillet or gill pan.
  • A Baking Dish- Use this to bake your rice.
  • Aluminum Foil- This is to tightly cover the rice baking dish.

The Ingredients Needed for Salmon with Mango Salsa and Coconut Rice

  • Jasmine Rice- I used Jasmine rice, but basmati or other long grain rices will will too.
  • Coconut Milk- Use full fat coconut rice. I like the Native Forest brand.
  • Butter- Use unsalted butter. I always use the Irish butter.
  • Coconut Chips- You can find these with the dried fruits. They are optional, but add lots of flavor and crunch.
  • Salmon- Use salmon fillets. I really like the Faroe Island salmon.
  • Spices- Paprika, cumin, garlic powder, and onion powder add lots of great flavor.
  • Mango- I used a fresh mango, but you could also use frozen mango.
  • Jalapeno- Remove the seeds and membranes.
  • Lime Juice- Use freshly squeezed lime juice.

How I Made my Salmon

  • First, I baked my rice. Set a timer so that your rice doesn’t burn.
  • Next, I made the salsa. Be sure to taste it. You may want to add more cilantro or lime juice.
  • Finally, I cooked my fish. We like it fairly well done.

If you like salmon, you need to try this light and delicious Salmon with Mango Salsa and Coconut Rice.

Salmon with Mango Salsa and Coconut Rice
Salmon with Mango Salsa and Coconut Rice
Salmon with Mango Salsa and Coconut Rice

Salmon with Mango Salsa and Coconut Rice

Pan Seared salmon topped with mango salsa. Served with creamy coconut rice.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • 1 8×8 Baking Dish

Ingredients
  

For the Coconut Rice:

  • 1 cup jasmine rice
  • ½ cup canned coconut milk
  • 2 tbsp. unsalted butter
  • 1¼ cups water
  • ½ tsp. kosher salt
  • ½ cup coconut chips

For the Salmon:

  • 1 pound salmon file with the skin removed, cut into 4 slices
  • 2 tbsp. unsalted butter
  • 1 tsp. paprika
  • ½ tsp. each garlic powder and onion powder
  • ¼ tsp. each cumin, kosher salt, and black pepper

For the Mango Salsa:

  • 1½ cups peeled mango, diced
  • ¼ cup red onion, minced
  • ¼ cup cilantro, minced
  • 1 jalapeno, minced
  • 2 tbsp. lime juice

Instructions
 

  • Begin by making the Coconut Rice: Preheat the oven to 450 degrees. In an 8×8 baking dish, stir together all the ingredients. Cover tightly with foil and bake for 30 minutes. Keep covered and warm until serving. Sprinkle with coconut chips before serving.
  • Next make the Salmon: Heat a skillet on medium heat and melt the butter. Season the salmon with all the spices and cook on all sides until 145 degrees inside. This should take 10 to 15 minutes.
  • While the salmon cooks, make the Mango Salsa: Simply combine all the ingredients in a bowl.
  • Serve the salmon topped with the salsa and on top of the rice.
Keyword seafood
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seafood
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by Sharon
Tossed Salad with Pesto Vinaigrette
March 26, 2022

Tossed Salad with Pesto Vinaigrette

Tossed Salad with Pesto Vinaigrette is one of our favorite spring salads. I start this simple salad by tossing together lettuces, tomatoes, olives, red peppers, fresh mozzarella, and shaved Parmesan. Then, I added on my homemade Basil Pesto Vinaigrette. We like this salad for several …

vegetables
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by Sharon
Broccoli Cheddar and Bacon Quiche
March 25, 2022

Broccoli Cheddar and Bacon Quiche

Broccoli Cheddar and Bacon Quiche is one of our favorite spring dinners. I start this quiche by making a homemade pie dough. Then I fill the crust with bacon, steamed broccoli, sharp cheddar cheese, eggs and creme fraiche. We like this quiche for several reasons. …

pork
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by Sharon
Beef Birria and Bean Enchiladas
March 24, 2022

Beef Birria and Bean Enchiladas

Beef Birria and Bean Enchiladas are one of our favorite winter dinners. I know it’s already spring, but here in New York it still feels like winter. So, we’re still enjoying cozy cold weather meals here. I start this dinner by braising the beef in homemade adobo sauce. Then, I stuff my tortillas with the beef and pinto beans and roll them up. Finally, I make a creamy cheese sauce and pour it all over the tortillas. We like this dish for several reasons. First of all, this recipe makes enough beef for two meals. I store half the beef and adobo sauce for another meal. On my blog, I have recipes for Birria tacos and egg rolls. Secondly, I like that this meal can be made ahead of time. Then, I just reheat the enchiladas in the microwave. And, lastly, we all love the rich and delicious flavors in this dish.

The Equipment I Used

  • A Blender- You will need a blender to blend up the peppers for the adobo sauce.
  • A Baking Dish- Use a 9×11 baking dish to bake the enchiladas in.
  • An Oven Safe Dutch Oven- You will need this to bake your beef. You could also use a deep baking dish with a tight fitting lid or aluminum foil to cover the meat.

The Ingredients Needed for Beef Birria and Bean Enchiladas

  • Chiles- To make the adobo sauce you will need dried ancho and guajillo chilles.
  • Short Ribs- You could also use a chuck roast.
  • Chicken Stock- I used homemade chicken stock. My recipe is below.
  • Pinto Beans- I like to cook dried pinto beans.

How I Made my Enchiladas

  • First, I braised my beef. You want to brown the meat well and cook it until it’s tender.
  • Next, I made a rich cheese sauce.
  • Finally, I rolled the beef and beans in the tortillas and baked them topped by the sauce.

If you like enchiladas, you need to try these cheesy Beef Birria and Bean Enchiladas.

Beef Birria and Bean Enchiladas
Beef Birria and Bean Enchiladas
Beef Birria and Bean Enchiladas

Beef Birria and Bean Enchiladas

Tender beef birria and pinto beans rolled in tortillas and topped with a cheese sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Mexican
Servings 5

Equipment

  • blender
  • 1 9×11 baking dish

Ingredients
  

For the Adobo Sauce:

  • 4 dried ancho chilies
  • 6 dried guajillo chilies
  • 1 tbsp. honey
  • 1 tbsp. white vinegar
  • 1 tsp. oregano
  • ½ tsp. ground cumin
  • ¼ tsp. each cinnamon and ground cloves
  • 2 cups water
  • 1 tbsp. olive oil

For the Beef Birria:

  • 3½ pounds beef short ribs or chuck roast
  • 1 tbsp. vegetable Oil
  • ½ tsp. each garlic powder, kosher salt, black pepper
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 1 cup chicken stock

For the Monterey Pepper Jack Cheese Sauce:

  • 1 tbsp. extra virgin olive oil
  • 1 cup minced onions
  • 2 tbsp. minced garlic
  • ½ cup plum tomatoes, seeded and minced
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ½ tsp. each cumin powder, chili powder, and paprika
  • ¼ tsp. kosher salt
  • 1½ cups Monterey Pepper Jack cheese, shredded

To Assemble the Enchiladas:

  • 10 6 inch flour tortillas
  • 1½ cups cooked pinto beans
  • 1 cup Monterey Pepper Jack cheese
  • 1 cup sour cream
  • ¼ cup cilantro leaves
  • ½ cup cherry tomatoes, halved

Instructions
 

  • Begin by making the adobo sauce: Remove the seeds and stems from the peppers and then toast them in a cast iron skillet on high heat for a few minutes, until you can smell their aroma.
  • In a three quart sauce pan boil the peppers along with two cups of water, for five minutes. Drain the peppers, and then put them in the blender along with two cups of fresh water, the vinegar, oregano, cumin, cinnamon, and cloves. Blend until the mixture is smooth.
  • Preheat the oven to 300 degrees.
  • For the Birra beef taco filling: Dry off the short ribs and sprinkle them with the salt, pepper, and garlic powder. Heat the oil in a Dutch oven on medium heat. Sear the ribs, a few at a time, on all sides. When they're all browned add them all back to the pot along with half the adobo sauce (you can freeze the rest for another use), the chicken stock, the bay leaves and the thyme. Cover the pot and bake them for three hours, or until they're very tender.
  • While the beef braises, when it's cooked for two and a half hours, make the Monterey Pepper Jack Cheese Sauce: Heat a skillet on low heat and cook the onions and garlic until they're soft for about ten minutes. Add the tomatoes, chicken stock, cream and spices. Simmer ten minutes, or until the sauce thickens up. Remove it from the heat and stir in the cheese.
  • To Assemble the Enchiladas: Remove the meat from pot and shred it, discarding the bones and ligaments. Pour the sauce into a measuring cup and discard the fat that rises to the top. In a bowl, mix together a cup and a half of the meat with the beans and a half cup of the sauce. This is the filling. You can freeze the rest of the meat and the rest of the sauce. Then, you can make this again, or my recipes for Birria tacos or egg rolls.
  • Fill each tortilla with some of the filling and roll them up. Place them closely together in the baking dish seam side down. Pour the cheese sauce over the tortillas and then sprinkle on the cheese and bake for 20 minutes.
  • Serve the enchiladas topped with sour cream, tomatoes, and cilantro.
Keyword beef
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!
beef
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by Sharon
Orange and Roasted Chicken Salad
March 23, 2022

Orange and Roasted Chicken Salad

Orange and Roasted Chicken Salad is one of our favorite winter salads. I start this recipe by roasting some boneless, skinless chicken breasts. Then, I toss it with sliced oranges, goat cheese, red onions, pistachios, mint leaves, pomegranate arils, and spring greens. Finally, I drizzle …

chicken
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by Sharon
Crispy Orange Caramel Chicken
March 22, 2022

Crispy Orange Caramel Chicken

Crispy Orange Caramel Chicken is one of my family’s very favorite dishes. I have been making this dish regularly for many years. I start this dish by frying chicken until it’s very crispy. Then, I toss it with a sweet orangey caramel sauce. This is …

chicken
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by Sharon
Steak and Snap Pea Salad with a Lime Mint Vinaigrette
March 20, 2022

Steak and Snap Pea Salad with a Lime Mint Vinaigrette

Steak and Snap Pea Salad with a Lime Mint Vinaigrette is one of our favorite Spring salads. I start this salad by marinating skirt steak in a Thai inspired marinade. Then, I grill the steak until it’s a perfect medium rare. Next, I make a zesty lime mint vinaigrette. Finally, I serve the steak tossed with baby lettuce, serrano peppers, avocado, snap peas, and cherry tomatoes. We like this salad for several reasons. First of all, I like that this salad can be made ahead of time. I like to make this early in the day and then serve the steak cold for dinner. Secondly, I like that this is a complete meal. No side dishes are necessary. And, finally, we all love the delicious Thai inspired flavors in this dish.

The Equipment Needed

  • A Skillet- I like to cook my skirt steak in a cast iron skillet. But, you can use any skillet that you have.
  • An Instant Read Thermometer- Use this to test the temperature of your meat.

The Ingredients I Used

  • Skirt Steak- I use skirt steak because it’s tender and not too fatty. But, you can use any steak that you like.
  • Cilantro and Mint-These fresh herbs add so much fresh flavor to this dish.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Fish sauce- You can find this in the Asian section of your market.
  • Serrano Peppers- You could also use jalapeno peppers.
  • Sugar Snap Peas- Pull the strings off of these, so they’re more tender.
  • Lime Juice- Be sure to use fresh lime juice.

How I Made my Salad

  • First, I marinated the steak. If you’re in a hurry, you could marinate the steak for as little as 20 minutes.
  • Next, I made the vinaigrette. Be sure to taste it. You may want to add more honey.
  • Then, I cooked the steak. We like our steak well done. So, I often bake it for ten minutes at 350 degrees after I cook it in a pan.
  • Finally, I assemble the salad.

If you like steak you need to try this delicious Steak and Snap Pea Salad with a Lime Mint Vinaigrette.

Steak and Snap Pea Salad with a Lime Mint Vinaigrette
Steak and Snap Pea Salad with a Lime Mint Vinaigrette
Steak and Snap Pea Salad with a Lime Mint Vinaigrette

Steak and Snap Pea Salad with a Lime Mint Vinaigrette

Skirt steak, snap peas, avocado, and cherry tomatoes all tossed with a lime mint vinaigrette.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating time 2 hours
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Equipment

  • cast iron skillet
  • instant read meat thermometer

Ingredients
  

For the Steak and Marinade:

  • 1 pound skirt steaks
  • 1 cups cilantro leaves
  • 2 tbsp. minced garlic
  • 1 tbsp. fish sauce
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tbsp. soy sauce
  • 2 tbsp. brown sugar

To Assemble the Salad:

  • 1 red serrano pepper, sliced
  • 4 cups baby lettuce
  • 1 cup sugar snap peas, halved
  • 1 sliced avocado
  • ½ cup mint leaves
  • ¼ cup chopped peanuts
  • 1 cup grape tomatoes. halved

For the Citrus Mint Vinaigrette:

  • ¼ cup extra virgin olive oil
  • ½ cup lime juice
  • 1 tbsp. mint leaves, chopped
  • 2 tbsp. honey
  • 1 tbsp. each of lemon and lime zest
  • 1 tbsp. minced garlic

Instructions
 

  • Marinate, for about two hours, the steak in the cilantro, the garlic, one tablespoon of the fish sauce, cayenne, brown sugar, soy sauce and paprika.
  • Toss together the lettuce, sugar snap peas, tomatoes, avocado, mint, serrano pepper, and peanuts.
  • For the dressing, place all the ingredients in a small jar and shake them together.
  • In a cast iron skillet, on medium high heat, cook the steak until it reaches a temperature of 145 degrees for medium rare. Let the steak rest ten minutes, slice it thinly, and then toss it with the vegetables. Add in as much dressing as you like.

Nutrition

Calories: 350kcal
Keyword beef
Tried this recipe?Let us know how it was!
beef
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by Sharon
Mushroom and Gochujang Noodle Bowls
March 19, 2022

Mushroom and Gochujang Noodle Bowls

Mushroom and Gochujang Noodle Bowls are one of our favorite meatless meals. I start this meal by cooking noodles, mushrooms, carrots, and spinach. Next, I pickle some radishes and carrots. Finally, I fry some eggs and serve it with the veggies on top of the …

meatless
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by Sharon