Recent Posts

Pear Salad with Raspberry Vinaigrette
December 11, 2022

Pear Salad with Raspberry Vinaigrette

Pear Salad with Raspberry Vinaigrette is one of our favorite fall salads. I start this salad by using a food processor to make my homemade raspberry vinaigrette. Then, I drizzle it all over spring greens tossed with blue cheese, pears, walnuts, and raspberries. We like …

salad
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by Sharon
Persimmon Muffins with Vanilla Icing
December 9, 2022

Persimmon Muffins with Vanilla Icing

Persimmon Muffins with Vanilla Icing are one of our favorite fall treats. I start these muffins by mixing together a sweet cinnamon persimmon batter. Then, I bake the muffins and top them with a rich and creamy buttercream icing. We like these muffins for several …

breads
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by Sharon
Chicken Schnitzel Chopped Salad
December 5, 2022

Chicken Schnitzel Chopped Salad

Chicken Schnitzel Chopped Salad is one of our favorite fall dinners. I start this chicken dinner by frying crispy chicken schnitzels and chopping them into bite sized pieces. Next, I make a Fig Balsamic Vinaigrette and chop up apples and red onion. Finally, I add in lots of pomegranate seeds and Pumpkin Spice Gouda Cheese. We like this salad for several reasons. First of all, I like that this is a complete meal. No side dishes are necessary, although I do like to serve it with bread. Secondly, I like that I can make this salad ahead of time. I like to fry the chicken and prepare the salad early in the day. Then, I toss everything together right before serving it. And, lastly, we all love the crispy chicken, the crisp vegetables, and the creamy cheese.

The Equipment I Used

  • A Cast Iron Skillet- I like to fry my chicken in a cast iron skillet but you can use any large skillet.

The Ingredients Needed for Chicken Schnitzel Chopped Salad

  • Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender chicken.
  • Lettuce- I like to use chopped up spring greens. But you can use any lettuce that you like.
  • Vinegar- Use the best quality fig vinegar that you can find.
  • Cheese-I used a Pumpkin Spice Gouda cheese. But you can use regular gouda cheese, too.
  • Pomegranate- I cut my pomegranate in quarters and then easily removed all the seeds.

How I Made my Salad

  • First, I fried the chicken. Be careful to not burn the chicken.
  • Next, I made the dressing.
  • Then, I chopped all the vegetables into bite sized pieces.
  • Finally, I tossed together all the ingredients.

If you like crispy chicken, you need to try this delicious Chicken Schnitzel Chopped Salad.

chicken schnitzel chopped salad
Chicken Schnitzel Chopped Salad
Chicken Schnitzel Chopped Salad

Chicken Schnitzel Chopped Salad

Spring Greens topped with fried chicken schnitzels, fresh apples, pomegranate, red onions, and pumpkin spice gouda cheese, all tossed with a fig balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, German
Servings 4
Calories 467 kcal

Ingredients
  

  • 1 pound thin sliced chicken cutlets
  • 1 cup flour
  • ½ tsp. each kosher salt and black pepper
  • 3 beaten eggs
  • 2 cups plain breadcrumbs
  • 1 tsp. each garlic powder, onion powder, paprika
  • 2 cups vegetable oil
  • ½ cup extra virgin olive oil
  • â…“ cup fig balsamic
  • 4 cups Spring Mix lettuce
  • ½ cup Pumpkin Spice Gouda cheese, diced
  • 1 apple, chopped
  • ¼ cup sliced red onions
  • 1 cup pomegranate seeds

Instructions
 

  • Frist, make the chicken schnitzels. Prepare a dredging station: In the first bowl, place the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs and spices.
  • Heat a cast iron skillet on high heat, with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it's golden on each side, and cooked through. Drain the chicken on a wire rack over a baking sheet. Cut it into small pieces. Chill until you're ready to serve the salad.
  • Prepare the dressing: In a small glass jar, combine the olive oil, vinegar, and a pinch kosher salt and black pepper.
  • In a large bowl toss together the spring greens, the chopped chicken, the red onion, the cheese, the apples, the pomegranates, and as much of the dressing as you like.

Nutrition

Calories: 467kcal
Keyword Chicken, salad
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Eggplant Rollatini with Vodka Sauce
December 4, 2022

Eggplant Rollatini with Vodka Sauce

Eggplant Rollatini with Vodka Sauce is one of our favorite cold weather dinners. I start this dish by frying crispy breaded eggplant. Then, I roll the eggplant mixture around garlic-infused ricotta cheese. Finally, I cover each little eggplant roll in vodka sauce and bake it. …

meatless
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by Sharon
Buttery Lobster and Parmesan Linguini
December 2, 2022

Buttery Lobster and Parmesan Linguini

Buttery Lobster and Parmesan Linguini is one of our favorite seafood dinners. I start this lobster dinner by boiling some linguini. Then, I warmed the precooked lobster in a spicy garlic butter sauce. Finally, I tossed everything together with lots of Parmesan cheese. We like …

seafood
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by Sharon
Pumpkin Gouda Macaroni and Cheese
November 30, 2022

Pumpkin Gouda Macaroni and Cheese

Pumpkin Gouda Macaroni and Cheese is one of our favorite fall dinners. I start this dish by making a creamy white sauce. Then, I stir in lots of delicious Pumpkin Spice Gouda Cheese and macaroni. Finally, I top it all with buttery homemade breadcrumbs and bake it until it’s golden brown. We like this macaroni and cheese for several reasons. First of all, I like that I can make this pasta dinner in less than one hour. Secondly, I like that I can make this ahead of time. I like to assemble this whole dish ahead of time and then bake it right before dinner. And, lastly, we all like the cheesy pasta and the buttery bread crumb topping.

The Equipment I Used

  • A Food Processor- You’ll need this to turn your bread into breadcrumbs. If you don’t have a food processor, you could just mince your bread really finely.
  • A Baking Dish- Use a large eleven by nine baking dish.

The Ingredients Needed for Pumpkin Gouda Macaroni and Cheese

  • Pumpkin Gouda Spice Cheese- I buy the Beemster brand pumpkin gouda spice cheese. If you can’t find this, you can use regular gouda cheese or any cheese you like.
  • Macaroni- I always use Barilla macaroni.
  • Chicken Stock- I always use my homemade chicken stock.
  • Flour- Use all-purpose flour.
  • Cream- Use heavy cream. Don’t use half and half, light cream, or milk.
  • White Bread- I always use a soft packaged white bread like Pepperidge Farms.
  • Butter- Use unsalted butter.

How I Made my Macaroni and Cheese

  • First, I boiled the macaroni. Be sure to use all three tablespoons of kosher salt to cook the macaroni.
  • Next, I made the white sauce. The tricky part is adding the eggs without scrambling them. To avoid scrambling the eggs, add a little sauce to the eggs and stir them, gradually increasing the sauce added.
  • Finally, I topped the macaroni and cheese with the crumbs and baked it all until it was golden brown.
Pumpkin Gouda Macaroni and Cheese
Pumpkin Gouda Macaroni and Cheese
Pumpkin Gouda Macaroni and Cheese

Pumpkin Gouda Macaroni and Cheese

Macaroni and cheese made with Pumpkin Spice Gouda Cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • Food processor

Ingredients
  

  • 3 cups elbow macaroni
  • 6 tbsp. unsalted butter
  • ¼ cup minced onion
  • 2 tbsp. flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 beaten eggs
  • 3 cups Pumpkin Spice Gouda Cheese, shredded
  • 2 cups white bread, cubed

Instructions
 

  • Preheat the oven to 350°.
  • Boil the macaroni in a large pot of water with three tablespoons of kosher salt and drain it well.
  • Meanwhile, in a Dutch oven, on medium heat, melt 4 tablespoons of the butter and cook the onions until they're tender.
  • Add the flour to the onions and cook for two minutes. Then add the chicken stock and cream and cook for two more minutes. Add the salt and pepper. Remove the pot from the heat.
  • Stir a half cup of the sauce into a bowl with the beaten eggs. This is to temper, or heat up the eggs so don't scramble in the hot sauce. Mix it with a spoon, and then add the warmed up eggs to the warm pot. Stir in the macaroni and cheese, and put it in a greased 9 by 11 casserole.
  • In a small skillet, melt the rest of the butter. Make breadcrumbs out of the bread in the food processor, and cook them in the butter for 3 minutes.
  • Scatter the bread crumbs over the macaroni and cheese and bake for 30 minutes.

Nutrition

Calories: 450kcal
Keyword pasta
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!
meatless
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by Sharon
Bourbon Barbecue Pork Tacos
November 30, 2022

Bourbon Barbecue Pork Tacos

Bourbon Barbecue Pork Tacos are one of our favorite fall dinners. I start these bourbon barbecue tacos by braising some tender pulled pork in a bourbon barbecue sauce. While the barbecue pork braises, I make an Apple and Red Cabbage Slaw and a Cilantro Crema. …

pork
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by Sharon
Pumpkin Gouda Chicken Quesadillas
November 29, 2022

Pumpkin Gouda Chicken Quesadillas

Pumpkin Gouda Chicken Quesadillas are one of our favorite fall appetizers. I start these quesadillas by seasoning and roasting some boneless, skinless chicken breasts. Then, I quickly fry up some colorful bell peppers and onions and make the tomato salsa. Finally, I sandwiched this all …

Uncategorized
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by Sharon
Pepperoni and Roasted Pepper Pizza
November 28, 2022

Pepperoni and Roasted Pepper Pizza

Pepperoni and Roasted Pepper Pizza is one of our favorite fall dinners. I start this pizza by making pizza dough in my bread machine. But I’ve also attached a recipe for my hand-kneaded pizza dough. While the pizza dough rose, I made my homemade pizza sauce. But if you want to save time, you can always use Rao’s pizza sauce. Or use another pizza sauce that you like. Also, I roasted some red peppers. In my opinion, homemade roasted peppers are far better than anything you can purchase. Finally, I topped the pizzas with the peppers, pepperoni, and lots of fresh mozzarella cheese. We like this pizza for several reasons. First of all, I like that I can make the components of this pizza ahead of time. Secondly, I like that this pizza uses ingredients I usually already have. And, lastly, we all love the sweet peppers and spicy pepperoni on this pizza.

The Equipment I Used

  • A Bread Machine- I used a bread machine to make my dough.
  • A Pizza Stone- If you don’t have a pizza stone, just bake your pizza on a large baking sheet.
  • A Food Scale- For perfect baking results, weigh your flour.

The Ingredients Needed for Pepperoni and Roasted Pepper Pizza

  • Flour- Use all-purpose flour. I always use King Arthur brand flour.
  • Mozzarella Cheese- I always use fresh mozzarella cheese.
  • Yeast- Be sure to use active dry yeast. Do not use quick rising yeast.
  • Tomatoes- I like to use Pomi strained tomatoes that come in a box. These are great because they are lump-free, which is great for kids who are texture sensitive.

How I Made my Pepperoni Pizzas

  • First, I made the dough. Be sure to measure everything carefully.
  • Next, I roasted the peppers. Use a timer, so that they don’t burn.
  • Finally, I added all the toppings and baked the pizzas.

If you like roasted peppers, you need to try this cheesy and delicious Pepperoni and Roasted Pepper Pizza.

Pepperoni and Roasted Pepper Pizza
Pepperoni and Roasted Pepper Pizza
Pepperoni and Roasted Pepper Pizza

Pepperoni and Roasted Pepper Pizza

A classic cheese pizza topped with homemade pizza sauce, pepperoni, and roasted peppers, and mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
rising time 2 hours 20 minutes
Total Time 2 hours 55 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas
Calories 280 kcal

Equipment

  • Bread Machine
  • 2 Pizza Stones
  • 2 Pizza Peels

Ingredients
  

  • 2 red bell peppers
  • ¼ pound sliced pepperoni
  • 3 cups fresh mozzarella cheese, thinly sliced

For the Bread Machine Pizza Dough:

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour (360g)
  • 1 tsp. honey
  • 1 tsp. salt
  • 2 tsp. active dry yeast

For The Pizza Sauce:

  • 1 box Pomi strained tomatoes or 28 ounces tomato puree
  • 3 tbsp. extra virgin olive oil
  • 1 clove minced garlic
  • 1 tsp. dried oregano
  • ½ tsp. sugar
  • ¼ tsp. each kosher salt and crushed red pepper flakes

Instructions
 

  • Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
  • While the dough is rising, roast the peppers. Preheat the oven to 350 degrees. Place the pepper on a baking sheet and bake for one hour. When the peppers are done, remove the seeds and skin and cut them in half inch slices.
  • Also, make the pizza sauce: In a Dutch oven heat the oil on low heat, and add the garlic. Cook for one minute and then add the tomatoes, and the rest of the ingredients. Simmer for twenty minutes. You'll only need two cups of the sauce for the pizzas, but the rest can be frozen.
  • Preheat the oven to 425 degrees, with two pizza stones inside of it.
  • When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about a two cups of the pizza sauce and the mozzarella cheese.
  • Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the pepperoni and peppers. Bake for five minutes.

Nutrition

Calories: 280kcal
Keyword pork
Tried this recipe?Let us know how it was!
pork
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by Sharon
Sweet Chili Shrimp Stir-Fry
November 28, 2022

Sweet Chili Shrimp Stir-Fry

Sweet Chili Shrimp Stir-Fry is one of our favorite quick seafood dinners. I start this easy dish by stir-frying colorful bell pepper strips, garlic, ginger and shrimp. Then, I flavor everything with sweet chili sauce and soy sauce. Finally, I serve this over white rice. …

seafood
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by Sharon