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Linguini with Vodka Sauce and Basil
August 3, 2022

Linguini with Vodka Sauce and Basil

Linguini with Vodka Sauce and Basil is one of our favorite easy dinners. I start this dish by making a quick vodka sauce, which is a tomato sauce with a hint of vodka and cream. Then, I toss the sauce with linguini, basil, and parmesan …

meatless
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by Sharon
Beet and Feta Yogurt Dip
August 2, 2022

Beet and Feta Yogurt Dip

Beet and Feta Yogurt Dip is one of our favorite summer appetizers. I start this dip by cooking a beet until it’s tender. Then, I simply process it in the food processor along with feta, yogurt, garlic, milk, lemon juice, and honey. We like this …

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by Sharon
Creamy Lobster Jalapeno Dip
August 1, 2022

Creamy Lobster Jalapeno Dip

Creamy Lobster Jalapeno Dip is one of our favorite summer appetizers. I start this dish by stirring together cream cheese, sour cream, mayonnaise, Monterey Jack cheese, jalapenos, and lobster. Then, I add more cheese on top and bake it until everything is warm and bubbly. Here I served it with tortilla chips, but it would also be delicious with some warm bread or crackers. We like this dip for several reasons. First of all, I like that I can make this dish ahead of time. Then, I just reheat it in the oven or microwave. Secondly, I like that I can stir together this dip in just ten minutes. And, lastly, we all love the delicious combination of lobster, cheese, and jalapenos.

The Equipment I Used

  • A Casserole Dish- I baked my dip in an 8×8 square ceramic baking dish.

The Ingredients Needed for Creamy Lobster Jalapeno Dip

  • Jalapenos– Be sure to remove the jalapeno seeds and membranes to cut down on the spice.
  • Cream Cheese- I used Philadelphia cream cheese.
  • Lobster- I used leftover lobster meat from steamed lobsters. But you can also buy precooked lobster meat at a good fish store.
  • Monterey Pepper Jack- My favorite brand is Cabot.
  • Sour Cream- I used Breakstone’s Sour Cream.
  • Garlic- This adds lots of flavor to the dip. I like to buy the peeled cloves and store them in my freezer.
  • Lemon Juice- Be sure to use freshly squeezed lemon juice.
  • Cilantro- Fresh cilantro adds lots of fresh flavor. Be sure to wash it well.

How I Made my Dip

  • first, I simply stirred together all the ingredients.
  • Then, I added some more to the cheese to the top and baked it in a small casserole.
  • Finally, I added some more peppers to the top along with the cilantro.

If you like lobster, you need to try this rich and delicious, Creamy Lobster Jalapeno Dip.

Creamy Lobster Jalapeno Dip
Creamy Lobster Jalapeno Dip
Creamy Lobster Jalapeno Dip

Creamy Lobster Jalapeno Dip

A creamy, cheesy dip filled with lobster, jalapenos, and Monterey Pepper Jack cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American, Tex-Mex
Servings 6

Ingredients
  

  • 1 cup cooked lobster meat, chopped
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 1 scallion, minced
  • 4 ounces brick cream cheese, softened
  • ¼ cup sour cream
  • 2 tbsp. mayonnaise
  • 1 tbsp. lemon juice
  • ½ cup grated Monterey Pepper Jack
  • 2 tbsp. each sliced jalapeno, diced red pepper, cilantro leaves
  • tortilla chips, for serving

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a bowl, stir together the lobster, minced jalapeno, garlic, scallion, sour cream, mayonnaise, half of the Monterey Jack cheese, cream cheese, and lemon juice. Sprinkle the rest of the cheese over the top. Stir until well combined.
  • Put the dip into a small casserole dish and bake for twenty minutes. Garnish the baked dip with the sliced jalapeno, minced red pepper, and cilantro leaves.
  • Serve hot with tortilla chips. This can be reheated at 350 degrees for 15 minutes.
Keyword appetizers
Tried this recipe?Let us know how it was!
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by Sharon
Easy Strawberry and Blueberry Crumble
July 28, 2022

Easy Strawberry and Blueberry Crumble

Easy Strawberry and Blueberry Crumble is one of our favorite summer desserts. I start this dessert by stirring together strawberries and blueberries along with sugar and cornstarch. Then, I mix together a buttery oat and coconut crumble topping. This all gets baked together until it’s …

dessert
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by Sharon
Peach Scones with Vanilla Glaze
July 27, 2022

Peach Scones with Vanilla Glaze

Peach Scones with Vanilla Glaze are one of our favorite summer treats. I start these scones by mixing up a sweet and rich scone dough. Then, I stir in almost a cup of fresh summer peaches. Finally, I pipe on a sweet vanilla glaze. We …

breads
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by Sharon
Curried Chicken Tostadas with Pickled Onions
July 26, 2022

Curried Chicken Tostadas with Pickled Onions

Curried Chicken Tostadas with Pickled Onions is one of our favorite summer dinners. I start this by braising Spicemode Golden Curry seasoned chicken thighs with fresh tomatoes, onions, garlic, cilantro, and chicken stock. Then, I shred the chicken and served it on crispy baked tortillas along with queso fresco cheese. I also top the tostadas with pickled red onions spiced with Savory Tikka Spicemode seasoning. We like these tostadas for several reasons. First of all, I like that I can make most of this meal ahead of time. I like to braise the chicken and pickle the onions early in the day. Then, right before dinner I toast the tortillas. Secondly, I like that I can make this dish with just about ten minutes of hands-on time. And, lastly, we all love the tender lightly seasoned chicken and tangy pickled onions.

The Equipment I Used

  • A Food Processor- I used this to finely chop the tomatoes, onions, garlic, and cilantro. If you don’t have a food processor, just mince it finely with a knife. Or you can also use a blender.
  • A Dutch Oven- I like to braise my chicken in an enameled cast iron Dutch oven.

The Ingredients Needed for Curried Chicken Tostadas with Pickled Onions

  • Chicken Thighs- Use boneless, skinless chicken thighs. I always use Bell and Evans chicken, because I find it to be the most tender.
  • Seasonings- I used Spicemode Golden Curry seasoning to season the chicken and Spicemode Savory Tikka seasoning on the pickled onions. You can find these seasonings at Whole Foods and other retailers. Also, you can buy them on the Spicemode website.
  • Tomatoes- I used fresh plum tomatoes, but you can also use canned whole tomatoes.
  • Chicken Stock- I always use my homemade chicken stock. The recipe is below.

How I Made my Tostadas

  • First, I braised my chicken.
  • Next, I pickled the onions.
  • Then, I toasted the tortillas in the oven.
  • Finally, I added the toppings and served them up.

If you like curry seasoned chicken, you need to try these tender and delicious Curried Chicken Tostadas with Pickled Onions.

Curried Chicken Tostadas with Pickled Onions
Curried Chicken Tostadas with Pickled Onions
Curried Chicken Tostadas with Pickled Onions

Curried Chicken Tostadas with Pickled Onions

Crispy flour tortillas topped with braised Spicemode Golden Curry seasoned chicken, queso fresco, cilantro, and homemade pickled onions seasoned with Spicemode Savory Tikka seasoning.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • Food processor

Ingredients
  

For the Braised Chipotle Chicken:

  • 6 boneless, skinless chicken thighs
  • ½ each tsp. black pepper, and kosher salt
  • 3 tsp. Spicemode Golden Curry seasoning, divided
  • 1 tbsp. extra virgin olive oil
  • 1½ cups cilantro
  • 4 plum tomatoes, chopped
  • 2 tbsp. minced garlic
  • 1 cup chopped onions
  • 1 cup chicken stock

To Assemble the Tostadas:

  • 8 six- inch flour tortillas
  • 1 tbsp. olive oil
  • 1 cup crumbled queso fresco
  • 1 cup chopped cilantro

For the Pickled Onions:

  • 1 cup red onion, halved and thinly sliced
  • ¼ cup rice wine vinegar
  • 1 tsp. Spicemode Savory Tikka seasoning
  • 2 tsp. sugar

Instructions
 

  • Begin by making the Braised Curried Chicken: In a Dutch oven over medium heat, heat the oil. Dry off the chicken thighs with paper towels and sprinkle on the kosher salt, pepper, and a teaspoon of the Spicemode Golden Curry seasoning. Add a couple of chicken thighs at a time and brown on each side. Remove the thighs to a plate after they're browned. After all the chicken is browned put it back in the pot.
  • As the chicken browns, in a food processor, finely chop the cilantro, tomatoes, onions, and garlic. Add this to the Dutch oven, along with the browned chicken, the other two teaspoons of the Spicemode Golden Curry seasoning and the chicken stock. Simmer, covered, on low heat, for 50 minutes.
  • While the chicken braises, make the Pickled Onions: Simply stir all the ingredients together in a bowl.
  • Also, bake the tostada shells: Preheat the oven to 400 degrees. Brush the tortillas on both sides with the oil and bake on a sheet pan for 10 minutes.
  • When the chicken is done, remove the chicken and shred it. Put it in a bowl and stir in some braising liquid, so that the chicken is moist but not real drippy.
  • To Assemble the Tostadas: Top each tortilla with some of the chicken, cilantro, queso fresco, and pickled onions.
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
Summer Corn and Shrimp Risotto
July 21, 2022

Summer Corn and Shrimp Risotto

Summer Corn and Shrimp Risotto is one of our favorite summer suppers. I start this dish by cooking fresh-from-the-farm corn in butter. Then, I make a creamy risotto and stir in the sweet corn. Finally, I cook shrimp and garlic in olive oil and serve …

seafood
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by Sharon
Summer Strawberry Coconut Shortcakes
July 20, 2022

Summer Strawberry Coconut Shortcakes

Summer Strawberry Coconut Shortcakes are one of our favorite summer desserts. I start this dish by making coconut shortcakes. Then, I fill them with coconut whipped cream and sliced strawberries. We like this dessert for several reasons. First of all, I like that I can …

dessert
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by Sharon
Italian Chicken Cobb Salad
July 19, 2022

Italian Chicken Cobb Salad

Italian Chicken Cobb Salad is one of our favorite chicken salads. I start this Cobb salad by roasting both chicken breasts and red peppers. Then, I layer them on a bed of arugula along with prosciutto, eggs, mozzarella cheese, cucumbers and tomatoes. Finally, I drizzle on my Balsamic Vinaigrette. We like this salad for several reasons. First of all, on a hot summer day, we all enjoy this nice cool salad. Secondly, I like that I can make this salad ahead of time. I like to make it early in the day and let it chill until dinner. And, lastly, we all love the delicious rosemary chicken, creamy mozzarella cheese, and roasted peppers.

The Equipment I Used

  • A Mandolin- This is entirely optional. But I used it to thinly slice my vegetables.
  • A Small Jar- I like to shake my dressings up in a jar.

The Ingredients Needed for Italian Chicken Cobb Salad

  • Chicken- I used breasts on the bone with the skin. I save the skin and bones to use for chicken stock. I always use Bell and Evans chicken.
  • Rosemary- Fresh rosemary adds great flavor to this dish.
  • Prosciutto- Cobb salad has bacon in it, but for my Italian version I used prosciutto.
  • Arugula- I used baby arugula.
  • Tomatoes- I used sliced plum tomatoes. But you could also use cherry tomatoes.
  • Oil- Use a good quality extra virgin olive oil.
  • Balsamic Vinegar- Use a good quality balsamic vinegar.

How I Made my Italian Cobb Salad

  • First, I roasted the peppers.
  • Next, I roasted the chicken. Take care to not overcook the chicken.
  • Then, I boiled my eggs.
  • Next, I made the vinaigrette. Be sure to taste the vinaigrette. You may want to add more honey.
  • Finally, I arranged everything on the arugula and drizzled it with the vinaigrette.

If you like big salads, you need to try this delicious and refreshing Italian Chicken Cobb Salad.

Italian Chicken Cobb Salad
Italian Chicken Cobb Salad
Italian Chicken Cobb Salad

Italian Chicken Cobb Salad

Roasted chicken, tomato, roasted peppers, cucumber, fresh mozzarella, and hard- boiled eggs all tossed with a balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 red peppers
  • 2 bone in skin on chicken breasts
  • ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
  • 1 tbsp. minced fresh rosemary
  • 1 tbsp. extra virgin olive oil
  • 4 eggs
  • 4 cups baby arugula
  • 1 cup sliced cucumbers
  • 1 cup sliced tomatoes
  • 1 cup bocconcini mozzarella balls
  • ¼ pound sliced prosciutto

For the Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by roasting the red peppers: Preheat the oven to 350 degrees. Place the peppers on a sheet pan and bake them for one hour. Peel the peppers and remove the seeds. Slice the peppers thinly and chill.
  • While the peppers bake, make the chicken: Put the chicken on the baking sheet and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Drizzle on the olive oil. Bake for forty minutes or until the chicken is no longer pink in the middle. When the chicken is done, remove the skin and bones, and chop the chicken in half inch pieces.
  • Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Chop the eggs in half inch pieces, and chill.
  • Also, make the vinaigrette by shaking up all the ingredients in a small jar.
  • Put all the arugula in a large bowl, or on a large platter. Arrange the cooked chicken, prosciutto, cucumbers, eggs, mozzarella and tomatoes in rows on the arugula. Drizzle on as much dressing as you like.

Nutrition

Calories: 350kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Shrimp and Tomato Fettuccini Alfredo
July 18, 2022

Shrimp and Tomato Fettuccini Alfredo

Shrimp and Tomato Fettuccini Alfredo is one of our favorite seafood dinners. I start this fettuccini dish by cooking the shrimp in butter and garlic. Then, I add lots of cream, Parmesan, and cherry tomatoes. We like this dish for several reasons. First of all, …

seafood
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by Sharon