Month: April 2022

Strawberry Swirled Snickerdoodle Bread
April 30, 2022

Strawberry Swirled Snickerdoodle Bread

Strawberry Swirled Snickerdoodle Bread is one of our favorite springtime breads. I start this bread by making a homemade strawberry filling. Then, I swirl it through a cinnamon vanilla buttermilk batter. Finally, I top the bread with a sweet cinnamon pecan topping. We like this …

breads
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by Sharon
Chocolate Hazelnut Swirl Cake
April 29, 2022

Chocolate Hazelnut Swirl Cake

Chocolate Hazelnut Swirl Cake is one of our favorite easy cakes. I start this cake by mixing together a sweet vanilla batter. Then, I swirl in some yummy chocolate hazelnut spread. We like this cake for several reasons. First of all, I like that I …

dessert
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by Sharon
Springtime Vegetable Lemongrass Soup
April 26, 2022

Springtime Vegetable Lemongrass Soup

Springtime Vegetable Lemongrass Soup is one of our favorite spring soups. I start this soup by making a rich lemongrass broth. Then I add rice noodles, asparagus, carrots, yellow squash, cilantro and scallions. We like this soup for several reasons. First of all, I like that I can make this soup in less than an hour. Secondly, I like that this soup is hearty enough to be a main course. But, I do like to serve this soup along with a salad. And, lastly, we all love the rich broth and tender noodles. This soup really has great flavor that everyone loves.

The Equipment I Used

  • A Dutch Oven- I like to use my enameled cast iron Dutch oven to cook my soup. But, you can use any five quart or larger pot.

The Ingredients Needed for Springtime Vegetable Lemongrass Soup

  • Garlic- I like to buy peeled garlic cloves and store them in the freezer.
  • Lemongrass- I recommend pounding your lemongrass with a meat pounder to release all the flavor.
  • Ginger- Fresh ginger is what you need here. If you don’t use it all, it stores well in the freezer.
  • Chicken- Use boneless, skinless chicken breast. This will cook faster than chicken on the bone.
  • Chicken Stock-I always use my homemade chicken stock. The recipe is below.
  • Fish Sauce- This has a strong smell, but adds great flavor.
  • Carrots- Peel your carrots before adding them to the soup.
  • Asparagus- To retain their vibrant color, you can put the drained cooked asparagus in an ice bath.
  • Noodles- I used Annie Chun Pad Thai rice noodles.

How I Made my Soup

  • First, I made the lemongrass broth.
  • Next, I cooked the noodles and vegetables. Be sure to not overcook your noodles.
  • Finally, I divided the ingredients between four bowls.

If you like Thai inspired flavors, you need to try this warm and comforting Springtime Vegetable Lemongrass Soup.

Springtime Vegetable Lemongrass Soup
Springtime Vegetable

Springtime Vegetable Lemongrass Soup

Chicken soup infused with lemongrass and ginger, and filled with rice noodles and springtime vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Thai
Servings 4

Equipment

Ingredients
  

  • 1 boneless, skinless chicken breast
  • ¼ tsp. each kosher salt and black pepper
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. minced garlic
  • 5 trimmed lemongrass stalks
  • 1 tbsp. grated ginger
  • 5 cups chicken stock
  • 1 tbsp. each fish sauce and soy sauce and sugar
  • 1½ cup thinly sliced carrots
  • 1 cup thinly sliced yellow squash
  • 1 bunch trimmed asparagus, cut in two inch pieces
  • 8 ounces pad Thai rice noodles
  • ⅓ cup chopped cilantro
  • ½ cup sliced scallions
  • 1 lime, cut in wedges

Instructions
 

  • Begin by cooking the chicken: Pat the chicken dry and season with the salt and pepper. In a Dutch oven on medium heat the oil and cook the breasts until golden on both sides, about four minutes. Remove the chicken to a plate. Add the garlic, ginger, and lemongrass and cook a minute. Add the chicken stock, carrots, soy sauce, fish sauce and and sugar and bring to a simmer. Add the chicken back to the pot and cover and simmer for 10 minutes, or until the chicken is fully cooked.
  • While the chicken cooks bring an inch of water to a boil in a three quart saucepan. Add the asparagus and squash and simmer covered for four minutes. Drain.
  • Boil the rice noodles according to the package directions
  • Remove the lemongrass and shred the chicken with two forks.
  • To serve the soup, place some shredded chicken, vegetables, and noodles in each bowl, and then pour the soup on top. Garnish each bowl with lime wedges, scallions, and cilantro.
Keyword Chicken
Tried this recipe?Let us know how it was!
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
Tried this recipe?Let us know how it was!
soup
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by Sharon
Gnocchi with Basil Pesto and Asparagus
April 25, 2022

Gnocchi with Basil Pesto and Asparagus

Gnocchi with Basil Pesto and Asparagus is one of our favorite springtime dinners. I start this dish by making homemade potato and ricotta gnocchi. Then, I steam some asparagus and make homemade pesto sauce. Finally, it all gets tossed together and topped with shaved Parmesan …

meatless
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by Sharon
Confetti Waffles with Strawberry Syrup
April 24, 2022

Confetti Waffles with Strawberry Syrup

Confetti Waffles with Strawberry Syrup are one of our favorite breakfasts. I start these waffles by making vanilla waffles speckled with rainbow sprinkles. Then, I top them with my homemade strawberry syrup. I also add whipped cream and fresh strawberries. Sometimes, to turn these into …

breakfast
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by Sharon
Creamy Gnocchi with Ham and Asparagus
April 23, 2022

Creamy Gnocchi with Ham and Asparagus

Creamy Gnocchi with Ham and Asparagus is one of our favorite springtime dinners. I start this dish by making homemade potato and ricotta gnocchi. Over the years, I’ve worked hard perfecting this recipe. So, I can confidently say that it’s quite foolproof. As long as you follow the directions, your gnocchi will turn out perfectly. After I make the gnocchi, I make a light and creamy sauce. Finally, it all gets tossed together with asparagus and ham. We like this dish for several reasons. First of all, I like that I can make the gnocchi ahead of time. You can freeze the gnocchi before cooking them, if you want to. But, I like to cook them all at once. Then, I can make multiple gnocchi dishes in a row, or freeze the cooked gnocchi. Secondly, once I cook the gnocchi, the sauce only takes minutes to make. And, lastly, we all love the tender melt-in-your mouth gnocchi.

The Equipment I Used

  • A Food Scale- For perfect gnocchi, I strongly recommend weighing your flour.
  • A Potato Ricer- Use this to make your potatoes light and fluffy. You could also use a food mill.
  • A Large Bowl- I like to mix up my gnocchi dough in a large bowl.

The Ingredients Needed for Creamy Gnocchi with Ham and Asparagus

  • Potatoes- I always use Yukon Gold potatoes for these gnocchi. I know a lot of people prefer russet potatoes for gnocchi, but I prefer Yukon Golds.
  • Ricotta Cheese- I always use fresh whole milk ricotta cheese. Bel Gioso is a good brand that I recommend.
  • Flour- Use all purpose flour.
  • Chicken Stock- I always use my homemade chicken stock.

How I Made my Gnocchi

  • First, I made my gnocchi dough. You’ll only need half the gnocchi for this sauce recipe.
  • Next, I made the sauce. Be sure to simmer the cream until it’s nice and thick.
  • Finally, I tossed the gnocchi in the sauce and topped it all with basil and shaved Parmesan.

If you like gnocchi, you need to try this delicious Creamy Gnocchi with Ham and Asparagus.

Creamy Gnocchi with Ham and Asparagus
Creamy Gnocchi with Ham and Asparagus
Creamy Gnocchi with Ham and Asparagus

Creamy Gnocchi with Ham and Asparagus

Homemade potato and ricotta gnocchi tossed with ham and asparagus in a light cream sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • potato ricer

Ingredients
  

For the Potato and Ricotta Gnocchi:

  • 1½ pounds Yukon Gold potatoes
  • 2 large eggs, beaten
  • ⅔ cup whole milk ricotta cheese
  • ¾ cup grated Parmesan cheese
  • 1½ tsp. kosher salt
  • 2 cups all purpose flour (240g)

For the Creamy Sauce with Prosciutto and Peas:

  • 2 tbsp. extra virgin olive oil
  • 1 cup ham , sliced in half inch strips
  • 1 cup white wine
  • ½ cup heavy cream
  • ½ cup chicken stock
  • 2 tbsp. minced garlic
  • 1 tbsp. unsalted butter
  • 1 bunch trimmed asparagus, cut in three inch pieces
  • ½ cup Parmesan cheese, shaved
  • ¼ cup basil leaves

Instructions
 

For the Potato and Ricotta Gnocchi:

  • Prick potatoes all over with a fork, and bake them in a 425 degree oven, directly on the rack, for forty minutes, or until tender when tested with a fork.
  • When the potatoes are done baking, scoop them out of their shells and rice them into a large bowl. Add the cheeses, eggs, and salt. Stir gently together. Add the flour, and as gently as possible, knead the dough into a ball.
  • Remove a golf ball sized piece of dough, and on a floured board, roll into a thin log, about a half inch thick. Cut the log into ¾ inch pieces. Place them on a floured parchment lined pan. Repeat until all the dough is used up. You will only need half the gnocchi for this recipe. You can freeze the rest of the gnocchi by placing the sheet full of them in the freezer. When they're frozen, you can put them in a freezer bag to store them.
  • Boil a large pot of salted water. Drop in one ladle full of gnocchi at a time. Using a slotted spoon, remove the gnocchi as soon as they rise to the top. Drop them into a colander as soon as they're done so they dry completely. Repeat until all the gnocchi are cooked. You'll only need half the gnocchi for this sauce. Save the rest for another use. Check out this site for lots of other gnocchi sauce recipes.

For the Creamy Sauce with Ham and Asparagus:

  • Begin by cooking the asparagus: Bring one inch of water to a boil in a three quart saucepan. Add the asparagus and simmer, covered, for 5 minutes. Drain well.
  • In a large skillet, heat the oil. Cook the ham for one minute on medium heat, and then remove it to a plate.
  • To the skillet, add the wine and cook it on high heat until it's reduced by half, for about four minutes. Lower the heat to medium, and stir in the cream, chicken stock, garlic, and butter. Simmer for four minutes or until the cream has thickened. . Add the gnocchi, asparagus, and reserved ham, and the grated Parmesan. Cook for a couple of minutes, just until the gnocchi is warmed up.
  • Serve garnished with basil and the shaved Parmesan cheese.
Keyword pasta, pork
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!
pork
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by Sharon
Strawberry and Roasted Chicken Salad
April 21, 2022

Strawberry and Roasted Chicken Salad

Strawberry and Roasted Chicken Salad is one of our favorite springtime salads. I start this dish by roasting some zesty orange and garlic chicken breasts. Then, I make a tasty Orange Vinaigrette. Finally, I toss this all together with spring greens, strawberries, oranges, walnuts, and …

chicken
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by Sharon
Falafel with Cucumber Yogurt Sauce
April 20, 2022

Falafel with Cucumber Yogurt Sauce

Falafel with Cucumber Yogurt Sauce is one of our favorite meatless meals. I start this dish by frying the crispy chickpea falafel patties. Then, I stuff the falafel into pita pockets along with sliced veggies. Finally, I spoon on a creamy cucumber and yogurt sauce. …

meatless
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by Sharon
Strawberry Baked Brie and Crostini
April 19, 2022

Strawberry Baked Brie and Crostini

Strawberry Baked Brie and Crostini is one of our favorite springtime appetizers. I like to serve this appetizer for both Easter and Passover. For Easter, of course, I serve this with matzo instead of crostini. I also like to serve this for Mother’s Day. I start this appetizer by baking brie until it’s warm and gooey. Then, I top it with a sweet and warm strawberry sauce. Finally, I serve it all on toasty crostini. We like this dish for several reasons. First of all, I like that I can make this whole appetizer in less than a half hour. Secondly, I like that this dish can be reheated. To reheat the brie, I just microwave it for a couple of minutes. And, lastly, we all love the strawberry and brie combination. The sweet strawberries and warm brie go so well together.

The Equipment I Used

  • A Baking Dish- I used a ceramic pie dish to bake my brie in.
  • Parchment Paper- Use this to keep your brie from sticking to the dish.

The Ingredients Needed for Strawberry Baked Brie and Crostini

  • Brie- Use whichever brie you like. Be sure to check the expiration date, though. I used the La Petite Reine brie.
  • Baguette- I like to buy these and store them in my freezer.
  • Strawberries- Feel free to use frozen strawberries for the sauce. I always do, because it is so convenient to have them in my freezer. But, I use fresh strawberries to serve with the dish.

How I Made my Baked Brie

  • First, I popped the brie in the oven.
  • Next, I made the strawberry sauce. Make sure to turn it down to a simmer. That way it won’t burn.
  • Finally, I took out the warm brie and topped it with the sweet sauce.

If you like brie, you need to try the warm and delicious Strawberry Baked Brie and Crostini.

Strawberry Baked Brie and Crostini
Strawberry Baked Brie and Crostini
Strawberry Baked Brie and Crostini

Strawberry Baked Brie and Crostini

Warm brie topped with a sweet strawberry sauce and served with crostini.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Course Appetizer
Cuisine French
Servings 6

Ingredients
  

  • 7 ounces round brie
  • 1 baguette, sliced in half inch pieces
  • 1 cup sliced strawberries

For the Strawberry Topping:

  • 2 cups sliced strawberries
  • ½ cup granulated sugar
  • ½ cup water
  • 1 tbsp. cornstarch

Instructions
 

  • Preheat the oven to 350 degrees.
  • Put the brie on a parchment lined pie plate. Top with a half cup of cherries, the pecans, orange zest, thyme. Bake for 16 minutes, or until the cheese is soft and starting to melt.
  • While the brie is baking, lay the bread out on a sheet pan and toast for 6 minutes.
  • Also, make the Strawberry Topping: Mix all the topping ingredients together in a three quart saucepan. Bring them to a boil, and then simmer for 15 minutes or until the sauce is thickened. Cover it to keep it warm.
  • When the brie is done, pour about a cup of the sauce on top and serve it with the crostini. Sprinkle the fresh strawberries over the top, and serve the rest of the sauce on the side.
Keyword appetizers
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Lemon Chicken with Capers and Pappardelle
April 18, 2022

Lemon Chicken with Capers and Pappardelle

Lemon Chicken with Capers and Pappardelle is one of our favorite springtime meals. I start this dish by cooking the sugar snap peas and carrots. Then, I toss it with the pappardelle pasta. Next, I cook the chicken and make a lemony, buttery sauce. Finally, …

chicken
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by Sharon