Month: March 2022

Burrata Topped Pappardelle Bolognese
March 18, 2022

Burrata Topped Pappardelle Bolognese

Burrata Topped Pappardelle Bolognese is one of our favorite winter dinners. I start this dish by making a big pot of rich Bolognese sauce. Then, I toss it with wide cut pappardelle pasta. Finally, I top my pasta with rich creamy burrata cheese. We like …

beef
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by Sharon
Lemony Irish Salmon with Orzo and Rice Pilaf
March 17, 2022

Lemony Irish Salmon with Orzo and Rice Pilaf

Lemony Irish Salmon with Orzo and Rice Pilaf is one of our favorite fish dinners. I start this dish by cooking rice and orzo together in chicken stock. Then, I cook both asparagus and peas. Finally, I cook the salmon with butter and spices and …

seafood
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by Sharon
Sugar-Dusted Orange Beignets
March 16, 2022

Sugar-Dusted Orange Beignets

Sugar-Dusted Orange Beignets are one of our favorite sweet treats. I start this bread by making an easy dough in my bread machine. Then, I deep fry the dough squares until they puff up. Finally, I dust them with powdered sugar and extra orange zest. We like these beignets for several reasons. First of all, I like making the dough in my bread machine. Secondly, I like that this dish only uses a few ingredients. That means I can make it cheaply. And, lastly, we all love how light and fluffy these beignets are.

The Equipment I Used

  • A Food Scale- For perfect baking results, use a food scale to weigh your flour and sugar.
  • A Bread Machine – I love my Zojirushi bread machine.
  • A Deep Fry Thermometer- You’ll need this to monitor the temperature of your oil.
  • An Enameled Cast Iron Dutch Oven- This is the best kind of pot for deep frying. But, use whatever you have.
  • An Instant Read Thermometer- Use this to check the temperature of your milk.

The Ingredients Needed for Sugar-Dusted Orange Beignets

  • Milk-Be sure to use whole milk.
  • Butter- I like to bake with Irish butter.
  • Flour- Use all purpose flour. I like the King Arthur brand.
  • Yeast- Be sure to use active dry yeast, not quick rising.
  • Extracts- Use orange and vanilla extracts.
  • Orange Zest- This adds so much great flavor.
  • Oil- Use vegetable, peanut, or canola oil to fry your beignets. I prefer vegetable oil and I like the Crisco brand.
  • Sugars- You’ll need granulated sugar for the dough and powdered sugar to dust the tops with.

How I Made my Beignets

  • First, I made my dough. It’s important to measure everything carefully.
  • Next, I rolled it out and cut it into squares.
  • Finally, I deep fried the beignets. Be sure your oil stays at exactly 350 degrees.

If you like donuts, you need to try these addictively delicious Sugar-Dusted Orange Beignets.

Sugar-Dusted Orange Beignets
Sugar-Dusted Orange Beignets
Sugar-Dusted Orange Beignets

Bread Machine Orange Beignets

Beignets flavored with orange extract and zest, with dough made in the bread machine.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Rising time 2 hours 20 minutes
Total Time 2 hours 55 minutes
Course Bread
Cuisine Creole
Servings 32 beignets
Calories 60 kcal

Equipment

  • Bread Machine
  • deep fry thermometer

Ingredients
  

  • 1 cup whole milk
  • 2 tbsp. unsalted butter, sliced
  • 1 large egg
  • ⅓ cup granulated sugar (66g)
  • 3½ cups all purpose flour (420g)
  • 1½ tsp. active dry yeast
  • 1 tsp. vanilla extract
  • 1 tsp. orange extract
  • 1 tbsp. orange zest, minced
  • 1 tsp. kosher salt
  • 4 cups vegetable oil

For The Topping:

  • ½ cup powdered sugar
  • 1 tbsp. orange zest, chopped

Instructions
 

  • Heat the milk in a small saucepan over medium heat, just until bubbles start to appear across the surface. Add the butter to the pot and remove it from the heat. Let it cool to 105 degrees.
  • Add the following ingredients to your bread machine, in the order suggested by your manufacturer: the cooled milk and butter, flour, yeast, salt, sugar, egg, orange extract, orange zest and vanilla. Process on the dough cycle.
  • On a floured board, roll the finished dough out into a quarter inch thick rectangle. Cut the dough into 32 two inch squares. Place the squares on 2 parchment lined, flour dusted baking sheets. Cover the pan loosely with plastic wrap and let it rise in a warm place for 30 minutes.
  • In an enameled cast iron Dutch oven, or other large pot, heat two inches of vegetable oil to 350 degrees. Fry the beignets, about four at a time, on both sides, for about three minutes, or until they're golden brown. Be sure and maintain a constant 350 degree temperature. Drain over a wire rack.
  • If you prefer, bake the beignets at 400 degrees for 12 minutes.
  • Dust the filled beignets with the powdered sugar and serve right away.

Nutrition

Calories: 60kcal
Keyword donut
Tried this recipe?Let us know how it was!
bread machine, breads
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by Sharon
Four Cheese Dip with Crostini
March 15, 2022

Four Cheese Dip with Crostini

Four Cheese Dip with Crostini is one of our favorite winter appetizers. I start this dip by mixing together four different cheeses: mozzarella, Italian fontina, Boursin, and cream cheese. Then, I mix in Firelli hot sauce, garlic, basil, and tomatoes. Next, I bake this dip …

Uncategorized
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by Sharon
Chickpea and Noodle Vegetable Soup
March 14, 2022

Chickpea and Noodle Vegetable Soup

Chickpea and Noodle Vegetable Soup is one of our favorite winter soups. I start this soup by cooking carrots, celery, and onions until they’re tender. Then, I add chicken breast, saffron, paprika, cumin and chicken stock and simmer it until the chicken is fall apart …

soup
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by Sharon
Peanut Butter Brownie Pie
March 12, 2022

Peanut Butter Brownie Pie

Peanut Butter Brownie Pie is one of our favorite winter desserts. I start this dessert by mixing up a rich and fudgy brownie batter. Then, I swirl in some luscious creamy peanut butter. We like this dessert for several reasons. First of all, I like that I can make this dessert in less than an hour. Secondly, I like that this whole recipe gets stirred up in one pot. And, lastly, we all love the delicious combination of chocolate and peanut butter. This is one of my very favorite desserts.

The Equipment I Used

  • A Pie Plate- I recommend using a nonstick metal pie plate. I just bought one at Williams Sonoma and I highly endorse all their bake ware.
  • A Three Quart Saucepan- I used this to melt my chocolate and butter together and to mix up the batter. I love having only one bowl to wash after baking.
  • A Food Scale- For perfect baking results, weigh your flour and sugar.

The Ingredients Needed for Peanut Butter Brownie Pie

  • Chocolate- Use bittersweet chocolate. You could also use unsweetened chocolate for a slightly less sweet taste.
  • Butter- Be sure to use unsalted butter.
  • Sugar- Use granulated sugar.
  • Eggs- Use large eggs and let them come to room temperature. Otherwise, you will have grainy brownies.
  • Flour- Use all purpose flour.
  • Peanut Butter- I recommend creamy peanut butter, but you could also use crunchy. It’s easier to swirl if it’s very soft. You can use regular peanut butter or all natural peanut butter.

How I Made my Brownies

  • First, I let my eggs come to room temperature.
  • Then, I carefully measured all my ingredients.
  • Next, I stirred up the batter. Once the flour is added, be careful not to overmix the batter.
  • Then, I sprayed the pan with lots of nonstick spray.
  • Finally, I baked the brownies. Bake them just until a toothpick comes out just a little wet.

If you like chocolate, you need to try this fudgy and delicious Peanut Butter Brownie Pie.

Peanut Butter Brownie Pie
Peanut Butter Brownie Pie
Peanut Butter Brownie Pie

Peanut Butter Brownie Pie

Brownie Pie swirled with creamy peanut butter.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 9- inch nonstick metal pie plate

Ingredients
  

  • 4 ounces bittersweet chocolate, chopped
  • 8 tbsp. unsalted butter, sliced
  • 2 cups granulated sugar (400g)
  • 2 tsp. vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup all-purpose flour (120g)
  • ⅓ cup creamy peanut butter (85g), warmed in the microwave

Instructions
 

  • Preheat the oven to 350 degrees. Spray a 9- inch metal pie plate with baking spray.
  • In a 3- quart saucepan, on very low heat, melt together the butter and chocolate. Stir and cook until the chocolate is just melted. Remove it from the heat. Let cool completely. Whisk in the sugar and vanilla. Stir until combined. Then, whisk in the eggs. Gently stir in the flour. Pour mixture into the prepared pan.
  • Place dollops of peanut butter all around the top of the brownies. Use a skewer to swirl the peanut butter into the brownies. Bake for 20 to 24 minutes, or until a toothpick comes out almost cleaned when inserted to the middle of the brownies. Let cool completely on a wire rack.
Keyword Dessert
Tried this recipe?Let us know how it was!
dessert
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by Sharon
Cuban Sandwich Potato Skins
March 11, 2022

Cuban Sandwich Potato Skins

Cuban Sandwich Potato Skins are one of our favorite winter appetizers. I start this appetizer by baking potatoes. Then I fill them with ham and cheese and bake them some more. Finally, I top them with sour cream, scallions, pickles and yellow mustard. Basically, these …

Uncategorized
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by Sharon
Pork Quesadillas with Mango Salsa
March 9, 2022

Pork Quesadillas with Mango Salsa

Pork Quesadillas with Mango Salsa are filled with tender pulled pork, peppers, onions, hot sauce, and Monterey Pepper Jack cheese. Then, I top them with a delicious Mango Salsa. We like these quesadillas for several reasons. First of all, I like making big batches of …

Uncategorized
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by Sharon
Coconut Chicken Lettuce Wraps with Thai Chili Sauce
March 6, 2022

Coconut Chicken Lettuce Wraps with Thai Chili Sauce

Coconut Chicken Lettuce Wraps with Thai Chili Sauce are one of our favorite appetizers. In fact, this appetizer is so hearty that we often have it as a main course. I start this appetizer by marinating some chicken breasts for just a few minutes. I’ve marinated these overnight as well. The chicken does absorb more of the marinade flavor that way, but I don’t feel that it makes a big difference in the finished dish. Next, I make boil some rice noodles and assemble some fresh veggies. Then, I serve it all in Bibb lettuce leaves with some bottled Thai Chili Sauce. We like this appetizer for several reasons. First of all, I like that I can prepare the entire dish in less than an hour. Secondly, I like that the chicken can be prepared the day before or earlier in the day. And, lastly, we all love the fresh and delicious flavors in this dish.

The Equipment I Used

  • I like cooking my chicken on a nonstick grill pan. But, you could also grill it outside or cook it in any nonstick skillet.

The Ingredients Needed for Coconut Chicken Lettuce Wraps with Thai Chili Sauce

  • Lettuce- Use Bibb lettuce leaves.
  • Chicken- Use boneless skinless chicken breasts. I always use Bell and Evans chicken and I would recommend trying to buy the smaller breasts. I find them to be more tender.
  • Noodles- I used Kame brand vermicelli rice noodles.
  • Cucumbers- Use the English cucumbers, that don’t need to be peeled.
  • Thai Chili Sauce- I used Melinda’s Thai Chili Sauce. It’s nice and mild, and not spicy.
  • Peanuts- Use unsalted roasted peanuts. I used the Planter’s brand.
  • Coconut Milk- Use full fat milk. I like the Native Forest organic brand.

How I Made my Lettuce Wraps

  • First, I make the chicken marinade and marinate the chicken.
  • Next, I grill the chicken.
  • Then, I assemble everything on the platter and serve it up.

If you like lettuce wraps, you need to try these easy and delicious Coconut Chicken Lettuce Wraps with Thai Chili Sauce.

Coconut Chicken Lettuce Wraps
Coconut Chicken Lettuce Wraps with Thai Chili Sauce
Coconut Chicken Lettuce Wraps with Thai Chili Sauce

Coconut Chicken Lettuce Wraps with Thai Chili Sauce

Chicken marinated in a yellow coconut curry and served with rice noodles and veggies in lettuce cups. They're topped with Thai Chili Sauce.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Thai
Servings 4

Ingredients
  

For the Coconut Chicken:

  • 2 pounds boneless, skinless chicken breasts
  • 1 cup coconut milk
  • 1 tsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 tsp. coriander powder
  • ½ tsp. each cumin powder and black pepper
  • ¼ tsp. each yellow mustard powder, ground ginger, and fennel seed

To Assemble the Lettuce Cups:

  • 4 ounces vermicelli rice noodles
  • 1½ cup thinly sliced cucumbers
  • 1 head Bibb Lettuce, separated into leaves
  • 1 cup thinly sliced radishes
  • ½ cup cilantro leaves
  • ¼ cup roasted peanuts, shelled and chopped
  • ½ cup Thai chili sauce, like Melinda's

Instructions
 

  • Begin by making the Coconut Chicken: In a bowl mix all the ingredients together, except for the chicken. This will be your marinade for the chicken.
  • Butterfly the chicken breasts and then pound them to an even thickness of about half an inch thick. Place them in the marinade while the grill pan heats up.
  • Heat the grill pan on medium heat and brush it with olive oil. Grill the breasts in batches until they're cooked through. Place them in the refrigerator until you're ready to assemble the platter.
  • Right before you're ready to serve them, slice the chicken into thin strips.
  • Next. cook the rice noodles according to the package directions. Drain them.
  • Next, assemble the platter: Lay out the lettuce leaves, the cucumbers, the radishes, the noodles, the chicken, the cilantro, and bowls of the peanuts and chili sauce. Let everyone put what they like in the leaves, including a drizzle of chili sauce.
Keyword appetizers, Chicken
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Pulled Pork Nachos with Cheese Sauce
March 5, 2022

Pulled Pork Nachos with Cheese Sauce

Pulled Pork Nachos with Cheese Sauce are one of our favorite appetizers. Actually, these nachos are so hearty that they make a great main dish. I start this dish by braising a large pot of pork butt. I make enough of this pulled pork for …

Uncategorized
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by Sharon