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Pumpkin and Pancetta Pasta Carbonara
October 25, 2022

Pumpkin and Pancetta Pasta Carbonara

Pumpkin and Pancetta Pasta Carbonara is one of our favorite fall dinners. I start this pasta dish by cooking cubes of fresh sugar pumpkin and sage leaves. Then, I make a rich carbonara sauce. Finally, I toss the sauce with the pumpkin, fettuccini, sage, and …

pork
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by Sharon
Creole Chicken Cobb Salad
October 21, 2022

Creole Chicken Cobb Salad

Creole Chicken Cobb Salad is one of our favorite main course salads. I start this salad by roasting chicken breasts coated in Creole seasoning. Then, I lay the sliced chicken on top of Spring greens along with blue cheese, avocado, cherry tomatoes, hard-boiled egg slices, …

chicken
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by Sharon
Braised Brisket with Prunes and Apricots
October 19, 2022

Braised Brisket with Prunes and Apricots

Braised Brisket with Prunes and Apricots is one of our favorite fall dinners. We like this apricot brisket for several reasons. First of all, I like to serve this for all the Jewish holidays in the fall. Since, it’s very traditional to serve braised brisket for the Jewish holidays. Secondly, I like that this brisket serves at least eight people. Thirdly, I like that I can freeze any leftover brisket. I like to freeze any leftovers and then heat them up in the microwave. And, lastly, we all love the rich and delicious brisket, and the sweet prunes and apricots.

The Equipment I Used

  • A Dutch Oven- I like to make my brisket in an enameled cast iron Dutch oven. I really love baking the brisket in my Le Creuset Dutch oven. You can use any oven safe pot or casserole dish. Just make sure it’s tightly covered either with a lid, or foil. Ideally, the pot would be just big enough to hold the ingredients.
  • A Food Processor- Use this or a blender to puree the vegetables to make the sauce.

The Ingredients Needed for Braised Brisket with Prunes and Apricots

  • Chicken Stock- I always use my homemade chicken stock.
  • Brisket- Buy the best quality brisket you can find. The better quality your meat is the better the finished dish will be.
  • Short Ribs- I always add a pound of short ribs to my brisket. I do this to help moisten the brisket, which tends to be dry. But you can omit the ribs and just make an extra pound of brisket.

How I Made my Brisket

  • First, I browned the meat. Take care to not burn the meat.
  • Next, I added the veggies and liquid to the pot. It’s important that the braising liquid only comes halfway up the brisket. If there’s too much liquid the brisket will boil, not braise.
  • Finally, I pureed the veggies and added the prunes and apricots and cooked the brisket for another half hour.

If you like beef, you need to try this rich and tender Braised Brisket with Prunes and Apricots.

Braised Brisket with Prunes and Apricots
Braised Brisket with Prunes and Apricots
Braised Brisket with Prunes and Apricots

Braised Brisket with Prunes and Apricots

Tender brisket braised in red wine, prunes, carrots, and apricots.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Morrocan
Servings 8
Calories 281 kcal

Equipment

  • food processor or blender

Ingredients
  

  • ½ tsp. each kosher salt, black pepper, onion and garlic powders
  • 1 tsp. each ground cumin and fresh thyme
  • 3 lbs. beef brisket
  • 1 lb. beef short ribs
  • 2 tbsp. vegetable oil
  • 6 cloves minced garlic
  • 2 cups sliced onions
  • 1 cup each sliced carrots and celery
  • 1 cup tomato sauce
  • 1 tsp. each ground cumin and fresh rosemary
  • 1 cup red wine
  • 2 cups chopped plum tomatoes
  • 1 cup chicken stock
  • ½ cup each dried apricots and prunes

Instructions
 

  • Begin by preparing the brisket and short ribs. Preheat the oven to 325 degrees. Mix together the salt, pepper, cumin, thyme leaves, onion powder, and garlic powder.
  • Dry the brisket and short ribs well and sprinkle it all over with the spices.
  • On medium high heat, heat the oil in the Dutch oven and sear the brisket and ribs on all sides, in several batches. If the brisket is large, cut it in half. After it browns, remove it to a plate,
  • Then, add the garlic, onions, carrots, and celery. Add the cumin, rosemary, and wine and simmer for three minutes. Add the meat back to the pot along with the tomatoes. Add enough chicken stock to come about halfway up the brisket. Cover the pot tightly and bake for three hours.
  • After the three hours, remove the brisket from the pot, and put the vegetables in a food processor. Blend until smooth and then stir back into the liquid in the pot. Add the apricots and prunes to the pot. Cover and bake for thirty minutes more.
  • Slice the brisket and short ribs and serve with the sauce and fruit.

Nutrition

Calories: 281kcal
Keyword beef, fall dinners
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!
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by Sharon
Three Cheese Eggplant Parmesan
October 18, 2022

Three Cheese Eggplant Parmesan

Three Cheese Eggplant Parmesan is one of our favorite meatless meals. I start this dish by making a homemade tomato sauce. Then, I bread and fry thin slices of eggplant. Finally, I layer the fried eggplant with ricotta and mozzarella. We like this dish for …

meatless
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by Sharon
Chocolate Pumpkin Spice Cupcakes
October 17, 2022

Chocolate Pumpkin Spice Cupcakes

Chocolate Pumpkin Spice Cupcakes are one of our favorite desserts. I start this recipe by mixing up an easy chocolate and pumpkin cupcake batter. Then, I make a fluffy and sweet marshmallow frosting. And sometimes I even toast the frosting with a kitchen torch. We …

dessert
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by Sharon
Creole Cod Tacos with Remoulade
October 16, 2022

Creole Cod Tacos with Remoulade

Creole Cod Tacos with Remoulade are one of our favorite fish dinners. I start these tacos by tossing the fish with Creole seasoning and frying it in butter. Then, I add the crispy cod to flour tortillas along with pickled cabbage and remoulade sauce. We like this dish for several reasons. First of all, I like that I can make this entire dish in less than thirty minutes. Secondly, I like that some components of this dish can be made ahead of time. I often like to make the pickled cabbage and remoulade sauce ahead of time. They actually improve in flavor as they sit. And, lastly, we all love the crispy Creole fish, the creamy remoulade sauce, and the tangy cabbage.

The Equipment I Used

  • A Nonstick Skillet- Use this to fry your fish.

The Ingredients Needed for Creole Cod Tacos with Remoulade Sauce

  • Cod- I used cod, but you could also use another white fish fillet.
  • Mayonnaise- You’ll need this for the remoulade sauce. I always use Hellmann’s mayonnaise.
  • Tortillas- I used flour tortillas, but you could also use corn tortillas.
  • Creole Seasoning- I used the Savory Spice Shop Black River Creole seasoning.
  • Lemon Juice- Be sure to use freshly squeezed lemon juice.
  • Rice Wine Vinegar- I like to pickle my cabbage with this, since it’s nice and mild. You can find it with the vinegars or in the Asian food section.

How I Made my Cod

  • First, I coated the cod in flour and the Creole seasoning. Then, I fried it in melted butter. Keep a close eye on the cod so that it doesn’t burn.
  • While the cod cooked, I made the pickled cabbage.
  • Then, I made the remoulade sauce.
  • Finally, I put everything into the toasted tortillas.

If you like fish, you need to try these tasty Creole Cod Tacos with Remoulade.

Creole Cod Tacos with Remoulade Sauce
Creole Cod Tacos with Remoulade
Creole Cod Tacos with Remoulade Sauce

Creole Cod Tacos with Remoulade Sauce

Creole seasoned cod nestled in flour tortillas, topped with pickled cabbage and remoulade sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course
Cuisine Creole
Servings 4
Calories 350 kcal

Ingredients
  

For the Salmon Tacos:

  • 1 pound cod fillets, cut in one-inch strips
  • â…“ cup all-purpose flour
  • 1 tbsp. Creole seasoning
  • 2 tbsp. unsalted butter
  • 8 small flour tortillas
  • 1 lemon, cut into wedges
  • ¼ cup parsley leaves

For the Pickled Red Cabbage:

  • 2 cups thinly, sliced red cabbage
  • ½ cup rice wine vinegar
  • 4 tsp. sugar

For the Remoulade Sauce:

  • ½ cup mayonnaise
  • 1 tsp. each paprika, hot sauce, and Worcestershire sauce
  • 1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
  • â…› tsp. cayenne

Instructions
 

  • Begin by making the Creole Cod: Mix together the flour and Creole Seasoning in a bowl. Add the cod and stir to coat it with the flour. Heat a large non-stick skillet over medium heat and melt the butter. Cook the cod on both sides until it's brown and cooked through.
  • While the cod cooks, make the Pickled Red Cabbage: Simply mix all the ingredients together in a bowl.
  • Also, make the Remoulade Sauce: Simply mix all the ingredients together.
  • Also, heat up the tortillas: heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned.
  • Fill each tortilla with some cod, some aioli, and some pickled red cabbage. Serve with lemon wedges and parsley leaves.

Nutrition

Calories: 350kcal
Keyword seafood
Tried this recipe?Let us know how it was!
seafood
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by Sharon
Buffalo and Ranch Chicken Pizza
October 14, 2022

Buffalo and Ranch Chicken Pizza

Buffalo and Ranch Chicken Pizza is one of our favorite fall dinners. I start this dinner by making homemade pizza dough. Then, I top the dough with Buffalo sauce and chicken, fresh mozzarella cheese, and cheddar cheese and bake the pizza. Finally, I top the …

Uncategorized
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by Sharon
Chicken Schnitzel and Apple Salad
October 9, 2022

Chicken Schnitzel and Apple Salad

Chicken Schnitzel and Apple Salad is one of our favorite fall dinners. I start this salad by frying crispy chicken schnitzels and making some sweet, candied pecans. Then, I slice the chicken and toss it with apples, Spring greens, apple chips, blue cheese, and red …

chicken
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by Sharon
Sesame Chicken and Vegetable Bowls
October 5, 2022

Sesame Chicken and Vegetable Bowls

Sesame Chicken and Vegetable Bowls are one of our favorite Chinese-inspired dishes. I start this recipe by deep-frying chicken breast chunks until they’re ultra-crispy. Next, I make a sweet caramel sauce and drizzle it on to the chicken. Then, I serve the chicken on top of rice along with carrots, cucumbers, radishes, and edamame. Finally, I sprinkle sesame seeds and scallions over everything. We like this dish for several reasons. First of all, I like that I can make many of the components of this dish ahead of time. Secondly, I like that this dish reheats so well. The sesame chicken reheats quite well in the microwave. Thirdly, I like that this is a complete meal. When I make this dish, no side dishes are necessary. And, lastly, we all love the crispy chicken and light veggies.

The Equipment I Used

  • A Deep-Frying Thermometer- Use this to deep fry your chicken.

The Ingredients Needed for Sesame Chicken and Vegetable Bowls

  • Chicken- Use boneless chicken breasts or boneless thighs. I always use Bell and Evans chicken, because I find it to be the most tender.
  • Oil- Fry the chicken in vegetable, canola, or peanut oil. I always use vegetable oil.
  • Rice- I like to use rice as a bowl base, but you could also use noodles.
  • Ginger- Ground ginger is just fine; you don’t need to use fresh ginger for this.
  • Chicken Stock- I always use homemade chicken stock. But this recipe uses so little stock, that canned is probably fine.

How I Made my Sesame Chicken Bowls

  • First, I deep fried the chicken. Only add chicken to the oil, when it’s at the correct temperature. This is the key to perfectly fried chicken.
  • Next, I prepared all the veggies. Be sure to not overcook the carrots and edamame.
  • Finally, I assemble everything on the rice.

If you like Chinese-inspired recipes, you need to try these delicious Sesame Chicken and Vegetable Bowls.

Sesame Chicken and Vegetable Bowls
Sesame Chicken and Vegetable Bowls
Sesame Chicken and Vegetable Bowls

Sesame Chicken and Vegetable Bowls

Super crispy deep-fried chicken breast chunks enveloped in a sweet caramel sauce. Served with rice, edamame, crisp radishes and cucumbers and stir-fried carrots.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • deep frying thermometer

Ingredients
  

For the Rice:

  • 1 cup long grain white rice
  • 1½ cups water
  • ½ tsp. kosher salt

For the Crispy Sesame Chicken:

  • 1 lb. boneless, skinless chicken breast, cut in half inch pieces
  • 3 cups vegetable oil
  • 1 egg
  • 1 tsp. each sugar and kosher salt
  • â…› tsp. black pepper
  • 1 cup cornstarch
  • 1 tbsp. sesame seeds

For the Caramel Sauce:

  • 3 tbsp. vegetable oil
  • 3 dried chilis or ¼ tsp. crushed red pepper flakes
  • 1 tsp. minced garlic
  • ½ cup granulated sugar
  • ¼ tsp. ground ginger
  • ¼ cup chicken stock
  • 1 tbsp. rice vinegar
  • ¼ cup low salt soy sauce
  • 1 tbsp. sesame oil
  • 2 tsp. cornstarch mixed with 4 tsp. water

Garnishes:

  • 1 tbsp. sesame seeds
  • ¼ cup sliced scallions

For the Vegetables:

  • 1 tsp. olive oil
  • 2 cups thinly sliced carrots
  • 1 tsp. each soy sauce and sugar
  • 1 cup thinly sliced radishes
  • 1 cup cucumbers, sliced
  • ¼ tsp. kosher salt
  • 1 tbsp. rice wine vinegar
  • 1 tsp. sugar

For the Edamame:

  • 2 cups frozen edamame

Instructions
 

  • Begin by making the rice: In a three quart saucepan, bring the water to a boil. Add the rice and salt and cover and simmer it for 16 minutes. Remove it from the stove and let it sit covered for 10 minutes or until the chicken is done.
  • While the rice cooks, make the Caramel Sauce: In a three- quart saucepan, heat the vegetable oil on medium heat and add the chilis, sugar, ginger, chicken stock, garlic, vinegar, soy sauce, and sesame oil. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
  • Also make the edamame: Cook them according to the package directions. Cover to keep them warm.
  • Also, cook the carrots: In a skillet, heat the oil and cook the carrots with the soy sauce and sugar, on medium heat, for a few minutes, just until they're crisp tender. Cover to keep them warm.
  • Also, prepare the cucumbers and radishes: Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice wine vinegar and one teaspoon of sugar to each vegetable.
  • Also, fry the Crispy Orange Caramel Chicken: Start by heating one inch of vegetable oil in a deep pot, to 375°.
  • In a large bowl, beat the egg, sugar, and salt together. Stir in the chicken. Add the cornstarch and stir until all the chicken is coated.
  • When the oil is at 375°, fry the chicken pieces in three batches until the coating is starts to turn golden and crisp. Drain each batch on a wire rack. Then, refry all the chicken a second time, in 3 batches, until they are super crispy.
  • Meanwhile, reheat the sauce. When the chicken is all done, toss them with the sauce in a large bowl and sprinkle with the sesame seeds.
  • To serve: Put some rice in four bowls. Top the rice with some chicken and sauce. Also, add the edamame, cucumbers, carrots, and radishes. Sprinkle the bowls with the sesame seeds and scallions.
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Chipotle Shrimp Po’ Boys
October 4, 2022

Chipotle Shrimp Po’ Boys

Chipotle Shrimp Po’ Boys are one of our favorite seafood dinners. I start these po’ boy sandwiches by mixing up a creamy chipotle mayonnaise. Then, I deep fry the shrimp and pile them into hoagie rolls along with lettuce and tomato. We like these po’ …

seafood
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by Sharon