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Easy Chocolate Ganache Tart
May 18, 2022

Easy Chocolate Ganache Tart

Easy Chocolate Ganache Tart is one of our favorite desserts. I start this tart by making a buttery chocolate tart dough. Then, I make a rich ganache filling. Finally, I chill this no-bake filling until it’s set. We like this tart for several reasons. First …

dessert
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by Sharon
Classic Chocolate Chip Pancakes
May 16, 2022

Classic Chocolate Chip Pancakes

Classic Chocolate Chip Pancakes are one of our favorite breakfast dishes. In fact, I’ve probably cooked these pancakes more than I’ve cooked any other recipe. Since, when my girls were little, they wanted these pancakes every day. We all still love these pancakes for several …

breakfast
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by Sharon
Apricot and Raspberry Salad
May 11, 2022

Apricot and Raspberry Salad

Apricot and Raspberry Salad is one of our favorite springtime salads. I start this salad by making some sweet, candied pecans. Then, I make a delicious Peach Balsamic Vinaigrette. Next, I toss all this together with spring greens, goat cheese, raspberries, and apricots. We like this salad for several reasons. First of all, I like that I can make this salad ahead of time. Then, I just wait to the last minute to add the pecans and vinaigrette to the salad. Secondly, I like that I can make this salad in less than thirty minutes. That makes this salad perfect for busy nights. And, lastly, we all love the fresh, sweet flavors in this dish. I highly recommend this Arlotta Food Studio Peach Balsamic. I do believe it’s the most delicious vinegar I’ve ever tasted.

The Equipment I Used

  • A Salad Spinner- Use this to dry your greens. If your greens are wet, the dressing won’t cling to the leaves.
  • A Big Bowl- I use this to toss together the salad. This helps the vinaigrette coat everything well.

The Ingredients Needed for Apricot and Raspberry Salad

  • Apricots- I used these delicious baby apricots, but you can use any fresh apricots.
  • Spring Greens- You can use these or any baby lettuce mix. I like the Earthbound Farms brand.
  • Pecans- I always use Diamond pecans. I’ve had bad luck finding shells in other brands. So, I just stick to these Diamond pecans.
  • Goat Cheese- This adds great texture and flavor to the salad.
  • Peach Balsamic- If you can’t find this, just use white balsamic.
  • Oil- Be sure to use a nice, mild extra virgin olive oil. I like the California Olive Ranch brand.

How I Made my Salad

  • First, I made my pecans. Watch them closely so that they don’t burn.
  • Next, I made the vinaigrette. Taste it- you may want to add more honey.
  • Finally, I tossed the whole salad together.

If you like apricots, you need to try this delicious Apricot and Raspberry Salad.

Apricot and Raspberry Salad
Apricot and Raspberry Salad
Apricot and Raspberry Salad with Peach B

Apricot and Raspberry Salad

A tossed salad full of fresh apricots, goat cheese, candied pecans, raspberries, and a Peach Balsamic Vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 4 cups spring greens
  • 2 cups Apricots, sliced
  • ⅓ cup goat cheese, crumbled
  • 1 cup raspberries

For the Candied Pecans:

  • 1 cup pecan halves
  • 2 tbsp. unsalted butter
  • 3 tbsp. brown sugar

For the Peach Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup Peach Balsamic Vinegar, or regular balsamic vinegar
  • 1 tsp. honey

Instructions
 

  • Begin by making the Candied Pecans: Heat a medium skillet on low heat and melt the butter and brown sugar together. Add the pecans and stir them until all the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
  • Next, make the Peach Balsamic Vinaigrette: In a small jar, shake together all the ingredients.
  • Then, in a large bowl, toss together all the salad ingredients. Toss in as much dressing as you like.
Keyword vegetables
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vegetables
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by Sharon
Pulled Pork Tostadas with Pickled Onions
May 10, 2022

Pulled Pork Tostadas with Pickled Onions

Pulled Pork Tostadas with Pickled Onions is one of our favorite pork recipes. I start this dish by making my tender pulled pork. Then, I make some zesty pickled onions. Finally, I bake the tortillas and top them with the pork, onions, queso fresco, avocado …

Uncategorized
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by Sharon
Orange Ambrosia French Toast
May 8, 2022

Orange Ambrosia French Toast

Orange Ambrosia French Toast is one of our favorite breakfast recipes. I start this recipe by making some coconut infused French toast. Then, I make Coconut Whipped Cream, an Orange Ambrosia Compote, and an Orange Ambrosia Salad. We like this breakfast for several reasons. First …

breakfast
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by Sharon
Chipotle Chicken Tostadas with Pickled Onions
May 7, 2022

Chipotle Chicken Tostadas with Pickled Onions

Chipotle Chicken Tostadas with Pickled Onions are one of our favorite chicken dinners. I start this meal by braising chicken thighs in a spicy chipotle tomato broth. Then, I shred the chicken and serve it on crispy tortillas. Finally, I top the tostadas with homemade pickled onions, cilantro, and crumbled queso fresco. We like these tostadas for several reasons. First of all, I like that I can make this dish in about one hour. Secondly, I like that I can make the chicken ahead of time. Then, I can just reheat it before serving it. Finally, we all love the spicy and tender chicken in this dish.

The Equipment I Used

  • A Dutch Oven- I used an enamel cast iron Dutch oven to braise my chicken. But, you can use any four quart or larger pot with a tight fitting lid.
  • A Food Processor- You’ll need this to process your veggies for the braising broth. You could also use a blender, or just dice up everything very finely.

The Ingredients Needed for Chipotle Chicken Tostadas with Pickled Onions

  • Chicken- I used boneless, skinless chicken thighs, but you can also use skin on thighs and remove the skin before or after braising them.
  • Chicken Stock- I always use my homemade stock. My recipe is below.
  • Flour Tortillas- You could also use corn tortillas.
  • Plum Tomatoes- You could also use canned plum tomatoes.
  • Chipotles in Adobo Sauce- Find these in the Hispanic section in cans. I freeze the rest of the can contents in a ziplock bag.
  • Queso Fresco- I like to store this cheese in my freezer, and defrost it before using it.

How I Made my Tostadas

  • First, I braised my chicken. Simmer your chicken on low so that it doesn’t burn.
  • Next, I oven fried my flour tortillas.
  • Finally, I topped the tortillas with the chicken, cheese, cilantro, and pickled onions.

If you like spicy Tex Mex flavors, you need to try these delicious Chipotle Chicken Tostadas with Pickled Onions.

Chipotle Chicken Tostadas with Pickled Onions
Chipotle Chicken Tostadas with Pickled Onions
Chipotle Chicken Tostadas with Pickled Onions

Chipotle Chicken Tostadas with Pickled Onions

Crispy flour tortillas topped with braised chipotle chicken, queso fresco, cilantro, and homemade pickled onions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor

Ingredients
  

For the Braised Chipotle Chicken:

  • 6 boneless, skinless chicken thighs
  • ½ each tsp. garlic powder, black pepper, and kosher salt
  • 1 tbsp. extra virgin olive oil
  • 1½ cups cilantro
  • 4 plum tomatoes, chopped
  • 2 tbsp. chipotles in adobo sauce
  • 3 tbsp. tomato paste
  • 1 cup chicken stock

To Assemble the Tostadas:

  • 8 six- inch flour tortillas
  • 1 tbsp. olive oil
  • 1 cup crumbled queso fresco
  • 1 lime, cut in wedges
  • 1 cup chopped cilantro

For the Pickled Onions:

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

Instructions
 

  • Begin by making the Braised Chipotle Chicken: In a Dutch oven over medium heat, heat the oil. Dry off the chicken thighs with paper towels and sprinkle on all the spices. 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, tomato paste, and chipotles. Add this to the Dutch oven, along with the browned chicken 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. Serve with lime wedges.
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
Filet Mignon and Parmesan Salad
May 6, 2022

Filet Mignon and Parmesan Salad

Filet Mignon and Parmesan Salad is one of our favorite main dish salads. I start this salad by cooking some tender and delicious filet mignon steaks. Then, I toss together spring greens, cherry tomatoes, and cucumbers. Finally, I top the salad vegetables with the sliced …

beef
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by Sharon
Creamy Fettuccini with Peas and Burrata
May 5, 2022

Creamy Fettuccini with Peas and Burrata

Creamy Fettuccini with Peas and Burrata is one of our favorite quick and easy dinners. I start this dish by making a creamy tomato sauce speckled with bacon and peas. Then, I toss it with silky fettuccini and top it with creamy burrata cheese. We …

pork
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by Sharon
Chicken Souvlaki with Tzatziki Sauce
May 4, 2022

Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce is one of our favorite warm weather dinners. I start this dish by making a delicious marinade for the chicken. Then, I immediately put the chicken on skewers along with vegetables. Next, I bake the skewers in the oven. Finally, I serve the skewers with a creamy cucumber yogurt tzatziki sauce. We like this dish for several reasons. First of all, I like that these skewers only bake for 25 minutes. Secondly, I like that I can marinate the chicken in advance. This cuts down on my last minute dinner preparations. And, lastly, even my pickiest eaters love this tender and delicious chicken.

The Equipment I Used

  • A Food Processor- You’ll need this to process all the marinade ingredients.
  • Skewers- I used metal skewers.

The Ingredients Needed for Chicken Souvlaki with Tzatziki Sauce

  • Chicken- I used breasts, but you could also use thighs.
  • Oregano and Mint- The fresh herbs add lots of fresh flavor to this dish.
  • Red Pepper- The roasted red pepper adds great flavor to this dish.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Greek Yogurt- I use Fage five percent Greek yogurt.
  • Extra Virgin Olive Oil- I always use the California Olive Ranch brand.
  • Peppers- For the skewers, you can use any color peppers that you like.
  • Cucumbers- You can use regular or English cucumbers. Just be sure to peel them.

How I Made my Souvlaki

  • First, I roasted my pepper.
  • Next, I processed all the marinade ingredients in the food processor.
  • Then, I put the chicken on vegetables on the skewers. I really don’t find any taste difference between marinating the chicken for four hours or no hours. They taste equally delicious.
  • Finally, I roasted the skewers and made the sauce.

If you like Greek flavors, you need to try this tender and delicious Chicken Souvlaki with Tzatziki Sauce.

Chicken Souvlaki with Tzatziki Sauce
Chicken Souvlaki with Tzatziki Sauce
Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce

Marinated chicken baked on skewers with vegetables, and served with a rich and creamy Cucumber Yogurt Sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine Greek
Servings 4

Equipment

  • Food processor
  • 6 metal skewers

Ingredients
  

For the Chicken Souvlaki Marinade:

  • 1 roasted red pepper
  • 1 tsp. each red pepper flakes, chili powder, paprika
  • 2 tbsp. fresh oregano
  • ½ tsp. kosher salt
  • ½ cup fresh mint
  • ¼ tsp. black pepper
  • 2 cloves minced garlic
  • ¼ cup whole milk Greek yogurt
  • ½ cup extra virgin olive oil

For the Chicken Souvlaki Skewers:

  • 1¼ pounds boneless, skinless chicken breasts, cut in 1½ inch cubes
  • 2 cups each yellow squash and zucchini, cut in one inch slices
  • 2 red or orange or yellow bell peppers, cut in two inch squares

For the Tzatziki Sauce:

  • 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
 

  • Begin by roasting the red pepper for the marinade: In a 350 degree oven, place the red pepper in a pie plate or small casserole and bake for one hour. Remove the skin and seeds.
  • Next, make the marinade: Place all the ingredients in a food processor and process until combined. Put the chicken cubes in the marinade and stir until well coated. At this point, you can cover and refrigerate for up to four hours, or continue with the dish right away.
  • Preheat the oven to 450 degrees. Thread the chicken, squash, zucchini, and peppers on the skewers. Bake on a baking sheet for 25 minutes, or until the chicken is no longer pink in the middle.
  • While the chicken bakes, make the Tzatziki Sauce: 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.
  • Serve the Chicken Souvlaki with the Tzatziki Sauce.
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Easy Banana Cream Pie
May 2, 2022

Easy Banana Cream Pie

Easy Banana Cream Pie is one of our favorite springtime desserts. I start this dish by making an easy vanilla wafer cookie crust. Then, I make a homemade vanilla pudding. I chill all this overnight. Right before serving, I push banana slices into the pudding. …

dessert
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by Sharon