Recent Posts

Pork and Pumpkin Pot Stickers
September 28, 2022

Pork and Pumpkin Pot Stickers

Pork and Pumpkin Pot Stickers are one of our favorite fall appetizers. I start this recipe by making a hearty pot sticker filling. Then, I wrap the pumpkin filling in gyoza wrappers and fry and steam the pot stickers until they’re golden brown. Finally, I …

Uncategorized
-
by Sharon
Chai Spiced Honey Cake
September 27, 2022

Chai Spiced Honey Cake

Chai Spiced Honey Cake is one of our favorite fall cakes. I start this cake by beating together a quick and easy cake batter. Then, I bake the cake for just about thirty minutes. After it cools, I either serve it just as it is, …

dessert
-
by Sharon
Shrimp and Fresh Corn Grits
September 25, 2022

Shrimp and Fresh Corn Grits

Shrimp and Fresh Corn Grits is one of our favorite summer dinners. I start this dish by browning some rich andouille sausage. Then, I make a rich and buttery Creole sauce full of peppers, onion, and garlic. Next, I cook plump Gulf shrimp right it that delicious sauce. Finally, I serve this on top of creamy grits full of fresh corn. We like these shrimp and grits for several reasons. First of all, I like that I can make this whole meal in less than an hour. Secondly, I like that this dish can be made ahead of time. I like to make it early in the day and reheat it in the microwave right before serving it. And, lastly, we all love the rich and delicious flavors in this dish.

The Equipment I Used

  • A Saucepan- I use a three-quart saucepan to cook my grits.
  • A Dutch Oven- I like to use and enameled cast iron Dutch oven to cook the shrimp and sauce. But you can use any four quart or larger pot.

The Ingredients Needed for Shrimp and Fresh Corn Grits

  • Grits- I use the Bob’s Red Mill white corn polenta grits.
  • Shrimp- Use Gulf shrimp if you can find them.
  • Corn- Fresh corn on the cob is essential here.
  • Andouille- Use a good quality andouille sausage. You can store the extra andouille in the freezer.
  • Chicken Stock- I always use my homemade chicken stock. The recipe is below.
  • Hot Sauce- I like to use Tabasco sauce.
  • Lemon Juice- Use freshly squeezed lemon juice.

How I Made my Shrimp and Grits

  • First, I made the roux. It’s important to stir the butter and flour mixture until it’s the color of peanut butter. Take care not to burn it.
  • Next, I added the shrimp and cooked them until they were just cooked through.
  • Finally, I served the shrimp on the grits.

If you like shrimp, you need to try this rich and delicious Shrimp and Fresh Corn Grits.

Shrimp and Fresh Corn Grits
Shrimp and Fresh Corn Grits
Shrimp and Fresh Corn Grits

Shrimp and Fresh Corn Grits

Southern shrimp and grits, featuring fresh corn grits.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Southern
Servings 4

Ingredients
  

  • 1 cup chopped andouille
  • 4 tbsp. unsalted butter
  • 2 tbsp. all purpose flour
  • 1 cup each chopped onion and bell peppers
  • 2 tbsp. minced garlic
  • ¼ tsp. each kosher salt and black pepper
  • ½ cup chicken stock
  • 1 tbsp. each Worcestershire sauce and hot sauce
  • 2 tbsp. lemon juice
  • 1 tbsp. each fresh parsley and thyme
  • 1 tsp. paprika
  • 1 pound peeled and deveined Gulf shrimp

For the Fresh Corn Grits:

  • 2 ears fresh corn on the cob, husked
  • 2 cups each whole milk and water
  • 1½ tsp. kosher salt
  • 1 cup white corn grits (not quick cooking grits)
  • 2 tbsp. unsalted butter

Instructions
 

  • Begin by making the Fresh Corn Grits: Place the corn on a plate. Cover with a paper towel and microwave for six minutes. Cut the kernels off the corn. In a four-quart Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter and corn. Cover the pot and set aside until the shrimp are ready.
  • In a second Dutch oven, cook the andouille on medium heat until it's lightly browned. Remove the andouille to a plate with a slotted spoon and set aside.
  • To the pan add the butter. Cook on low heat until the butter melts, then add the flour and cook and stir until the roux is the color of peanut butter.
  • As soon as you achieve this color add the onion, peppers, garlic, and salt, and pepper. Cook on medium heat for about 12 minutes, until the veggies are soft and tender. Add the chicken stock and simmer for two minutes. Stir occasionally.
  • Add the shrimp, Worcestershire, hot sauce, lemon juice, paprika, parsley, thyme, and the cooked andouille. Cook on medium heat for about six minutes, or until the shrimp turn pink and are cooked through. Serve over the grits.
Keyword pork, seafood
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!
Uncategorized
-
by Sharon
Salsa Verde Chicken Quesadillas
September 24, 2022

Salsa Verde Chicken Quesadillas

Salsa Verde Chicken Quesadillas are one of our favorite summer dinners. I start these quesadillas by braising boneless skinless chicken thighs in my homemade Salsa Verde. Then, I shred the chicken and put it into flour tortillas along with lots of Colby Jack cheese. Finally, …

Uncategorized
-
by Sharon
Summer Tomato Fettuccini Carbonara
September 23, 2022

Summer Tomato Fettuccini Carbonara

Summer Tomato Fettuccini Carbonara is one of our favorite summer dinners. I like this fettuccini for several reasons. First of all, I like that I can make this fettuccini is just thirty minutes. I like to make this fettuccini after a busy day when I …

pork
-
by Sharon
Lamb Gyros with Pickled Cabbage
September 22, 2022

Lamb Gyros with Pickled Cabbage

Lamb Gyros with Pickled Cabbage is one of our favorite summer dinners. I start this dish by mixing up an aromatic ground lamb loaf mixture. Then, I bake the loaf, slice it thinly, and grill it. Finally, I serve the lamb stuffed in pita pockets with a Cucumber Yogurt Spread, Pickled Cabbage, and sliced veggies. We like these gyros for several reasons. First of all, I like that I can make all the components of these gyros ahead of time. Then, I just grill the lamb right before serving it. Secondly, I like that I can prep and cook these gyros in just one hour. And, lastly, we all love the spicy meat, the sweet and sour cabbage, and the creamy Cucumber Yogurt Spread.

The Equipment I Used

  • A Food Processor- You’ll need this to finely mince up the lamb and herbs. I love my Cuisinart food processor.
  • A Loaf Pan- You’ll need to pack the meat into a 9×5 loaf pan.

The Ingredients Needed for Lamb Gyros with Pickled Cabbage

  • Lamb- Use ground lamb. You could also use a combination of ground lamb and ground beef.
  • Yogurt- I always use Fage 5% plain yogurt for the Cucumber Yogurt Spread.
  • Spices- Don’t leave out the spices and herbs. They add so much great flavor.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Pita Bread- This time I purchased the pita. But I often make my own. The recipe is attached below.

How I Made my Gyros

  • First, I made the lamb loaf. Be sure to chill the cooked loaf for at least a couple of hours. If you don’t chill it long enough, it will still taste great. But it will be crumbly.
  • Then, I grilled the lamb and stuffed it in the pitas with all the toppings.

If you like lamb, you need to try these delicious Lamb Gyros with Pickled Cabbage.

Lamb Gyros with Pickled Cabbage
Lamb Gyros with Pickled Cabbage
Lamb Gyros with Pickled Cabbage

Lamb Gyros with Pickled Cabbage

Lamb pita sandwiches stuffed with Cucumber Yogurt Spread, Pickled Cabbage, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 3 hours
Total Time 4 hours
Course Main Course
Cuisine Greek
Servings 4

Equipment

  • 9×5 loaf pan
  • Food processor

Ingredients
  

  • 1 cup chopped onion
  • 1 pound ground lamb
  • 2 tbsp. minced garlic
  • 1 tsp. each ground cumin and black pepper
  • ½ tsp. each kosher salt and cayenne pepper
  • 1 tbsp. each fresh rosemary, thyme, basil, oregano
  • 2 cups sliced red cabbage
  • ¼ cup rice wine vinegar
  • 2 tsp. granulated sugar
  • 4 pita breads
  • 1 tbsp. vegetable oil
  • 1 cup each grape tomatoes, sliced red onion, sliced cucumber

For the Cucumber Yogurt Spread:

  • 1 tbsp. minced garlic
  • 1 cup peeled English cucumber, shredded
  • 1 cup plain whole milk Greek yogurt
  • ½ tsp. kosher salt
  • 1 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil

Instructions
 

  • Preheat the oven to 350 degrees. Line a 9×5 loaf pan with parchment paper, so that it hangs over the sides of the pan.
  • In a food processor, finely chop the onions. Then, put them in a clean dish towel and wring out all the moisture. Put the onions in a large bowl along with the lamb, garlic, and all the herbs and spices. Stir until well combined.
  • Pack the meat mixture tightly into the pan, and bake for forty minutes or until an instant read thermometer inserted into the center of the loaf measures 160 degrees. Cool on a wire rack and then in the refrigerator for 3 hours or overnight.
  • While the meat cools, make the Pickled Cabbage: Simply mix together the cabbage, vinegar, and sugar.
  • While the meat cools, make the Cucumber Yogurt Spread. Place the cucumber in a clean dish towel and squeeze out all the liquid. Place the cucumber in a bowl along with all the other ingredients and stir them together.
  • Slice the meat thinly, and grill it along with the pita on a oil greased grill pan.
  • Serve the meat on top of or inside of the bread, with the sliced vegetables and Cucumber Yogurt Spread.
Keyword lamb
Tried this recipe?Let us know how it was!
Easy Bread Machine Pita Bread

Easy Bread Machine Pita Bread

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Rising Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Course Bread
Cuisine Mediterranean
Servings 4 pitas

Equipment

  • Bread Machine

Ingredients
  

  • ½ cup water
  • 3 tbsp. plain full fat Greek yogurt
  • 1 tbsp. honey
  • 1 tbsp. unsalted butter
  • 1 tsp. salt
  • 2½ cups bread flour (300g)
  • 1 tsp. instant yeast

Instructions
 

  • Place all the ingredients in your bread machine, in the order recommended by your manufacturer. Process on the dough cycle.
  • Heat the oven to 425 degrees. Cut the dough into four equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball into a circle, about a quarter inch thick.
  • Bake on two parchment lined baking sheets, for about five minutes, or until they puff up. Cut each pita in half and use a knife, if needed, to help along the separation.
Keyword bread
Tried this recipe?Let us know how it was!
Uncategorized
-
by Sharon
Cinnamon Apple Walnut Cookies
September 21, 2022

Cinnamon Apple Walnut Cookies

Cinnamon Apple Walnut Cookies are one of our favorite fall cookies. I start these apple cookies by stirring together an easy drop cookie dough. Then, I make a rich and creamy Vanilla Glaze and drizzle it all over the cookies. We like these apple cookies …

dessert
-
by Sharon
Ricotta Pancakes with Blueberry Syrup
September 20, 2022

Ricotta Pancakes with Blueberry Syrup

Ricotta Pancakes with Blueberry Syrup are one of our favorite summer breakfasts. I start these pancakes by cooking up a sweet blueberry syrup and whipping together some vanilla whipped cream. Then, I stir together a sweet vanilla ricotta pancake batter. Next, I cook the pancakes …

breakfast
-
by Sharon
Chicken and Squash Tortilla Soup
September 18, 2022

Chicken and Squash Tortilla Soup

Chicken and Squash Tortilla Soup is one of our favorite fall dinners. I start this easy soup by making a spicy chipotle chicken broth. Then, I fill the soup pot with sweet corn and butternut squash. Finally, I top the soup with crispy fried corn tortillas, sliced avocado, sour cream, and cheddar cheese. We like this soup for several reasons. First of all, I like that I can make this whole soup in just about an hour. And for most of that time the soup is just simmering unattended. Secondly, I can make this soup up to two days ahead of time. Then, I just fry the tortillas right before serving the soup. Finally, we all love the spicy comforting broth and fresh veggies in this soup.

The Equipment I Used

  • A Food Processor- Use this to chop the vegetables for the soup. If you don’t have a food processor, just mince all the veggies finely.

The Ingredients Needed for Chicken and Squash Tortilla Soup

  • Chicken Thighs- I used boneless, skinless chicken thighs. You can also use boneless breasts. But the chicken won’t be as tender. Also, you will need to simmer the soup for about twenty minutes less. I always use Bell and Evans chicken because I find it to be the most tender.
  • Onions and Garlic- If you don’t like these, just leave them out.
  • Chipotles in Adobo Sauce- You can find this in the Hispanic section of your market in cans. You can freeze the rest of the can, and then slice off pieces as you need them.
  • Chicken Stock- I always use my homemade stock. The recipe is below.

How I Made my Soup

  • First, I made the soup.
  • Then, I fried the corn tortillas.
  • Finally, I topped the soup with all the toppings.
Chicken and Squash Tortilla Soup
Chicken and Squash Tortilla Soup
Chicken and Squash Tortilla Soup

Chicken and Squash Tortilla Soup

A spicy soup filled with tender chicken, plum tomatoes, butternut squash, corn, and cilantro. The soup is topped with cheddar cheese, crispy corn tortilla strips, avocado and sour cream.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • ¼ tsp. each kosher salt, black pepper, and garlic powder
  • 2 tbsp. extra virgin olive oil
  • 1½ cups cilantro
  • 1 cup chopped onions
  • 2 tbsp. chopped garlic
  • 4 plum tomatoes, chopped
  • 2 tbsp. chipotles in adobo sauce
  • 2 tbsp. tomato paste
  • 3 cups chicken stock
  • 1 cup corn, fresh or frozen
  • 2 cups peeled butternut squash, cut in half inch cubes
  • 2 tbsp. lime juice
  • 6 corn tortillas, sliced in half inch slices
  • 1 cup vegetable oil

For the Soup Toppings:

  • 1 sliced avocado
  • ½ cup sour cream
  • 1 cup cheddar cheese, grated

Instructions
 

  • Begin by making the chicken: Season the chicken thighs with the garlic powder, pepper, and salt. Lightly brown them in the olive oil in a Dutch oven, on medium heat. Cook a couple of thighs at a time on both sides, removing them to a plate when they're brown.
  • As the chicken browns, in a food processor, combine the cilantro, tomatoes, onions, garlic, tomato paste, and chipotles. When all the chicken is brown, put it back into the pot along with the tomato mixture. Add the chicken stock, cover the pot and simmer for fifty minutes. After 35 minutes add the squash.
  • Meanwhile, heat a quarter inch of oil in a eight inch skillet on high heat. When the oil is so hot that a small piece of tortilla immediately crisps up, the oil is perfectly hot. Fry the tortilla strips in a few batches, draining them on paper towels.
  • After the soup has simmered for fifty minutes, add the corn and simmer for five minutes. Add the lime juice, and more salt if you think it needs it.
  • Top each bowl of soup with the tortilla chips and all the toppings.
Keyword soups
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!
soup
-
by Sharon
Bulgogi Steak and Corn Tacos
September 17, 2022

Bulgogi Steak and Corn Tacos

Bulgogi Steak and Corn Tacos are one of our favorite summer dinners. I start these tacos by marinating tender skirt steak in a sweet soy and sesame marinade. Then, I make some Korean-inspired Spicy Cheesey Corn. Finally, I add both of these to soft flour …

beef
-
by Sharon