Month: March 2023

Lemony Shrimp Francese and Linguini
March 31, 2023

Lemony Shrimp Francese and Linguini

Lemony Shrimp Francese and Linguini is one of our favorite seafood dinners. I start this shrimp dish by dipping the shrimp in flour and eggs and frying them. Then, I make a lemony white wine sauce. Finally, I toss the shrimp and al dente linguini …

seafood
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by Sharon
Fettuccini with Eggplant and Whipped Ricotta
March 27, 2023

Fettuccini with Eggplant and Whipped Ricotta

Fettuccini with Eggplant and Whipped Ricotta is one of our favorite meatless meals. I start this dish by making a fresh tomato sauce. Then, I fry eggplant until it’s crispy. Finally, I toss the sauce and eggplant all together with fettuccini and top it with …

Uncategorized
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by Sharon
Fettuccini with Lobster and Roasted Tomatoes
March 24, 2023

Fettuccini with Lobster and Roasted Tomatoes

Fettuccini with Lobster and Roasted Tomatoes is one of our favorite lobster pasta dishes. I start this fettuccini dish by steaming a couple of lobsters and chopping up all their meat. Then, I boil some egg fettuccini and roast some cherry tomatoes and fennel. Finally, I cook lots of garlic and then toss in the veggies, lobster, and pasta. We like this lobster fettuccini for several reasons. First of all, I like that I can make this entire fettuccini dish in just about thirty minutes. Secondly, I like that I can make the components of this dish ahead of time. I like to steam the lobsters and roast the veggies early in the day. And then I just warm everything up in the microwave and finish the dish. And, lastly, we all love the sweet lobster, the tender veggies, and the al dente fettuccine.

The Equipment I Used

  • A Large Pot- You’ll need a large pot to steam the lobsters in.
  • A Large Sheet Pan- Use this to roast the fennel and tomatoes.
  • A Large Skillet- I use this to make the garlic sauce and toss everything together.

The Ingredients Needed for Fettuccini with Lobster and Roasted Tomatoes

  • Lobster-You’ll need two live lobsters or about a half pound of lobster meat for this dish. You can always add one or two more lobsters to make this dish even more decadent and delicious.
  • Fettuccini- I really like the DeCecco Egg Fettuccini.
  • Fennel- Be sure to cut out the core before roasting this.

How I Made my Pasta with Lobster

  • First, I steamed the lobsters. It’s important to not overcook the lobsters.
  • Next, I roasted the vegetables.
  • Then, I boiled the fettuccine and made the garlic sauce.
  • Finally, I tossed everything together until all the noodles were coated in the garlicky lobster sauce.

If you like lobster and pasta, you need to try this fantastic Fettuccine with Lobster and Roasted Tomatoes.

Fettuccini with Lobster and Roasted Tomatoes
Fettuccini with Lobster and Roasted Tomatoes
Fettuccini with Lobster and Tomatoes

Fettuccini with Lobster, Tomatoes, and Fennel

Fettuccini with lobster and roasted tomatoes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 425 kcal

Ingredients
  

  • 2 cups cherry tomatoes
  • 2 cups cored and sliced fennel
  • ½ cup extra virgin olive oil, divided
  • 2 one pound lobsters
  • 12 ounces fettuccini
  • ¼ tsp. each kosher salt and red pepper flakes
  • ¼ cup minced garlic

For the Garnish:

  • 1 cup basil leaves

Instructions
 

  • Preheat the oven to 375 degrees. Place the tomatoes and fennel on a parchment-lined baking sheet. Toss the veggies with a ¼ of the oil and salt and roast for twenty minutes.
  • Next cook the lobsters: Bring two inches of water to a boil over high heat in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for twelve minutes.
  • Remove the lobster meat from the shells, and chop it all in half inch pieces. Set aside.
  • Bring a large pot of water to a boil for the pasta. Add the 3 tablespoons of kosher salt and cook the fettuccini until it's al dente. Drain it well.
  • In a large skillet, on low heat, add the rest of the oil and cook the garlic until it's soft. Stir in the red pepper flakes and salt. Stir in the lobster, and the roasted tomatoes and fennel. Top with the basil.

Nutrition

Calories: 425kcal
Keyword seafood
Tried this recipe?Let us know how it was!
seafood
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by Sharon
Beet Hummus Salad Bowls
March 20, 2023

Beet Hummus Salad Bowls

Beet Hummus Salad Bowls are one of our favorite springtime dinners. I start these hummus bowls by making some homemade beet hummus. Then, I make a tangy red wine vinegar vinaigrette. Finally, I fill the salad bowls with fresh lettuce, feta cheese, tomatoes, cucumbers, and …

meatless
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by Sharon
Yuzu Miso Ramen Soup
March 19, 2023

Yuzu Miso Ramen Soup

Yuzu Miso Ramen Soup is one of our favorite winter dinners. I start this soup by roasting some pork belly. Then, I make a savory yuzu miso broth. Finally, I sear the pork belly slices and add them to the soup along with the ramen …

soup
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by Sharon
Chicken and Poblano Pepper Chili
March 17, 2023

Chicken and Poblano Pepper Chili

Chicken and Poblano Pepper Chili is one of our favorite winter dinners. I start this chili by roasting chicken breasts and poblano peppers. Then, while the chicken and peppers cook, I cook some onions and garlic for the base of the chili. Next, I add in chicken stock, chopped tomatoes, pinto beans, and the cooked chicken and peppers. Finally, I top the chili with sour cream, scallions, and cheddar cheese. We like this chili for several reasons. First of all, I like that I can make this chili ahead of time. I like to make it early in the day and reheat it right before dinner. Secondly, I like that I can easily double this recipe and serve it for lunch the next day, too. And, lastly, we all love how hearty and delicious this chili is.

The Equipment I Used

  • A Dutch Oven- I like to use my enameled cast iron Dutch oven to make my chili. But you can use any pot that you like.

The Ingredients Needed for Chicken and Poblano Pepper Chili

  • Beans- I used pinto beans for this chili. My favorite beans are from the India Tree brand.
  • Chicken Breasts- Use bone-in, skin-on chicken breasts. I always use Bell and Evans chicken breasts because I find them to be the most tender.
  • Tomatoes- Use canned chopped tomatoes in tomato juice, not sauce. You could also use canned whole tomatoes and chop them up. I like to use the Pomi brand chopped tomatoes that come in a box because they are less acidic than canned tomatoes.

How I Made my Chili

  • First, I roasted the chicken and the peppers. Check the chicken to make sure it’s cooked all the way through.
  • Next, while the chicken roasted, I cooked the veggies in oil, until they were soft.
  • Then, I added everything else to the pot and let it simmer together.

If you like spicy soups, you need to try this warm and comforting Chicken and Poblano Pepper Chili.

Chicken and Pinto Bean Chili
Chicken and Poblano Pepper Chili
Chicken and Poblano Pepper Chili

Chicken and Poblano Pepper Chili

Chicken and Poblano Pepper Chili is filled with roasted chicken, poblano peppers, pinto beans, tomatoes, and spices.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 4
Calories 325 kcal

Ingredients
  

  • 2 bone-in, skin-on chicken breasts
  • ¼ tsp. each kosher salt, and black pepper, garlic powder, paprika
  • 2 tbsp. extra virgin olive oil, divided
  • 3 poblano peppers
  • 1 cup chopped onion
  • 1 tbsp. minced garlic
  • 2 tbsp. chili powder
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • ½ tsp. kosher salt
  • 2 cups cooked pinto beans
  • 2 cups canned chopped tomatoes
  • 2 cups chicken stock

Instructions
 

  • Begin by cooking the chicken and peppers: Preheat the oven to 350 degrees. Place the poblano peppers on a sheet pan. Place the chicken on another sheet pan and add the salt, pepper, garlic powder, and paprika. Drizzle with one tablespoon of the oil. Bake both pans for 40 minutes or until the chicken is no longer pink inside. When the chicken is done, remove the skin and bones and chop the chicken in bite-sized pieces. Also, remove the seeds from the poblanos and chop them into half inch pieces.
  • While the chicken bakes, heat the other tablespoon of oil on low heat in a Dutch oven. Cook the onion until it's soft, for about ten minutes. Add the garlic and cook it for one minute. Add the rest of the spices and the salt and cook for thirty seconds.
  • Stir in the pinto beans, tomatoes, and chicken stock. Cover and simmer for 15 minutes. Stir in the chicken and poblanos and cook it until just warmed through.

Nutrition

Calories: 325kcal
Keyword Chicken
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!
chicken
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by Sharon
Irish Soda Bread with Currants
March 14, 2023

Irish Soda Bread with Currants

Irish Soda Bread with Currants is one of our favorite St. Patrick’s Day treats. I start this bread by stirring up a sweet quick bread dough. Then, I bake the shaped dough into round and buttery Irish bread. We like this bread for several reasons. …

breads, Uncategorized
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by Sharon
Gochujang Chicken Noodle Bowls
March 12, 2023

Gochujang Chicken Noodle Bowls

Gochujang Chicken Noodle Bowls are one of our favorite chicken dinners. I start this dish by baking some spicy Gochujang chicken. Then, I serve it with Somen noodles, stir-fried carrots and spinach, fried eggs, and pickled radishes and cucumbers. We like these bowls for several …

chicken
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by Sharon
Beet and Mandarin Orange Salad
March 4, 2023

Beet and Mandarin Orange Salad

Beet and Mandarin Orange Salad is one of our favorite winter salads. I start this salad by cooking red beets until they’re tender. Then, I make a sweet and tangy sherry vinegar dressing. Finally, I toss the beets and vinaigrette together with the mandarin oranges, radicchio, walnuts, and arugula. We like this salad for several reasons. First of all, I like that I can make this salad in just about forty minutes. Secondly, I like that I can make this salad ahead of time. I like to cook the beets, make the vinaigrette and assemble the salad ahead of time. Then, I just drizzle on the dressing right before serving it. And, lastly, we all love the sweet beets, tart mandarin oranges, and tangy vinaigrette.

The Equipment I Used

  • A Salad Spinner- Use this to dry your salad greens. If your greens are wet the dressing won’t cling to them.
  • A Small Jar- I use this to shake up my dressing.

The Ingredients I Used

  • Beets- Be sure to scrub your beets well. Boil the beets until they’re tender. I like to do this the night before I want to serve the salad.
  • Mandarin Oranges- You can also use regular oranges.
  • Walnuts- I always use Diamond brand walnuts, because I often find shell particles in other brands.
  • Oil- Use extra virgin olive oil.
  • Vinegar- Use sherry vinegar.
  • Orange Zest- Use a grater or citrus zester to remove some peel for the dressing.
  • Honey- I like to use orange blossom honey to add some sweetness to the vinaigrette.

How I Made my Salad

  • First, I boiled my beets. Cook them until a knife slides in easily.
  • Next, I made the Sherry Vinaigrette. Shake this up in a jar until everything is combined.
  • Finally, I tossed everything together in a big bowl.

If you like sweet beets and tangy mandarins, you need to try this Beet and Mandarin Orange Salad.

Beet and Mandarin Orange Salad
Beet and Mandarin Orange Salad
Beet and Mandarin Orange Salad

Beet and Mandarin Orange Salad

Red beets, mandarin oranges, radicchio, and walnuts tossed with a sherry vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Vegetables
Cuisine American
Servings 4
Calories 90 kcal

Ingredients
  

  • 3 small red beets, well washed and trimmed
  • 3 mandarin oranges, peeled and sliced
  • ½ cup sliced radicchio
  • ½ cup chopped walnuts
  • 4 cups arugula

For the Sherry Vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 tbsp. sherry vinegar
  • 1 tsp. orange zest
  • 1 tbsp. honey
  • ¼ tsp. each kosher salt and black pepper

Instructions
 

  • First, cook the beets: Place the beets in a three-quart saucepan. Fill the pot with water, until the beets are completely submerged. Cover the pot and simmer for thirty minutes or until the beets are tender. Rub the beets under cold running water to remove the skins. Slice the beets.
  • While the beets are cooking, make the Sherry Vinaigrette: Simply shake all the ingredients together in a small jar.
  • Toss the sliced beets with the rest of the ingredients. Add as much dressing as you like.

Nutrition

Calories: 90kcal
Keyword salad, vegetables
Tried this recipe?Let us know how it was!
salad
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by Sharon
Chicken and Pinto Bean Chili
March 1, 2023

Chicken and Pinto Bean Chili

Chicken and Pinto Bean Chili is one of our favorite winter soups. I start this soup by roasting chicken breasts. While the chicken roasts, I cook together onions, chopped canned tomatoes, chicken stock, and spices. Then, I add the chicken and pinto beans and simmer …

chicken
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by Sharon