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Lemony Irish Salmon with Orzo and Rice Pilaf
March 17, 2022

Lemony Irish Salmon with Orzo and Rice Pilaf

Lemony Irish Salmon with Orzo and Rice Pilaf is one of our favorite fish dinners. I start this dish by cooking rice and orzo together in chicken stock. Then, I cook both asparagus and peas. Finally, I cook the salmon with butter and spices and …

seafood
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by Sharon
Sugar-Dusted Orange Beignets
March 16, 2022

Sugar-Dusted Orange Beignets

Sugar-Dusted Orange Beignets are one of our favorite sweet treats. I start this bread by making an easy dough in my bread machine. Then, I deep fry the dough squares until they puff up. Finally, I dust them with powdered sugar and extra orange zest. …

bread machine, breads
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by Sharon
Four Cheese Dip with Crostini
March 15, 2022

Four Cheese Dip with Crostini

Four Cheese Dip with Crostini is one of our favorite winter appetizers. I start this dip by mixing together four different cheeses: mozzarella, Italian fontina, Boursin, and cream cheese. Then, I mix in Firelli hot sauce, garlic, basil, and tomatoes. Next, I bake this dip until it’s warm and melty. Finally, I serve it with toasted French bread crostini. We like this appetizer for several reasons. First of all, I like that I can make this dish in less than thirty minutes. Secondly, I like that this dip reheats in the microwave in less than a minute. And, finally, we all love the spicy and delicious flavors in this dish.

The Equipment I Used

  • An 8×8 Baking Dish- You’ll need an oven safe baking dish to bake this dip in.
  • A Baking Sheet- Use this to bake the crostini.

The Ingredients Needed for Four Cheese Dip with Crostini

  • Cream Cheese- Make sure your cream cheese is very soft, so it’s easy to stir. I like Philadelphia brand.
  • Boursin Cheese- This adds great flavor to the dip.
  • Italian Fontina- If you can’t find this just use regular whole milk mozzarella cheese.
  • Fresh Mozzarella Cheese- Use this to top the dip.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Hot Sauce- I used Firelli hot sauce. I just used one tablespoon, but if you can handle the heat, use more. My husband drizzled extra Firelli hot sauce over the top of his crostini toasts.
  • Tomatoes- Use cherry tomatoes.
  • Basil-Use fresh basil.
  • French Baguette- I like to store them in my freezer, and defrost as needed.
  • Olive Oil- I love the California Olive Ranch brand.

How I Made my Dip

  • First, I mixed the dip ingredients together in a bowl.
  • Next, I baked the dip. Don’t overcook it.
  • Also, I baked the crostini. I set two different timers so nothing would burn.
  • Finally, I served it all with extra hot sauce.

If you like cheese, you need to try this yummy Four Cheese Dip with Crostini.

Four Cheese Dip with Crostini
Four Cheese Dip with Crostini
Four Cheese Dip with Crostini

Four Cheese Dip with Crostini

A warm dip full of mozzarella, cream cheese, Boursin cheese, Italian Fontina cheese, tomatoes, hot sauce and basil. With toasted crostini bread slices to dip into the warm cheese.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Italian
Servings 6

Equipment

  • small 8×8 baking dish

Ingredients
  

  • 8 ounces cream cheese, softened
  • 5 ounces Boursin cheese
  • 1 clove grated garlic
  • 1 cup shredded Italian Fontina cheese
  • 1½ cups halved cherry tomatoes
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • ¼ cup fresh basil leaves, chopped
  • ⅛ tsp. crushed red pepper flakes
  • 1-2 tbsp. Firelli hot sauce or other hot sauce

For the Crostini:

  • 1 loaf French Baguette, thinly sliced
  • 1 tbsp. extra virgin olive oil

Instructions
 

  • Preheat the oven to 400 degrees.
  • For the Crostini: Spread the bread slices out on a baking sheet and drizzle them with the oil.
  • For the Dip: Mix together the cream cheese, Boursin cheese, garlic, shredded Fontina, hot sauce (add both tablespoons for an extra spicy dip) and one cup of the cherry tomatoes. Spread this mixture into an 8×8 ceramic baking dish. Top this mixture with the sliced fresh mozzarella cheese. Bake the dip for 15 minutes, and the crostini for seven minutes.
  • When the dip comes out, top it with the red pepper flakes, the rest of the cherry tomatoes, and the basil.
  • Serve warm. To reheat: Heat in a 350 degree oven for ten minutes.
Keyword appetizers
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by Sharon
Chickpea and Noodle Vegetable Soup
March 14, 2022

Chickpea and Noodle Vegetable Soup

Chickpea and Noodle Vegetable Soup is one of our favorite winter soups. I start this soup by cooking carrots, celery, and onions until they’re tender. Then, I add chicken breast, saffron, paprika, cumin and chicken stock and simmer it until the chicken is fall apart …

soup
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by Sharon
Peanut Butter Brownie Pie
March 12, 2022

Peanut Butter Brownie Pie

Peanut Butter Brownie Pie is one of our favorite winter desserts. I start this dessert by mixing up a rich and fudgy brownie batter. Then, I swirl in some luscious creamy peanut butter. We like this dessert for several reasons. First of all, I like …

dessert
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by Sharon
Cuban Sandwich Potato Skins
March 11, 2022

Cuban Sandwich Potato Skins

Cuban Sandwich Potato Skins are one of our favorite winter appetizers. I start this appetizer by baking potatoes. Then I fill them with ham and cheese and bake them some more. Finally, I top them with sour cream, scallions, pickles and yellow mustard. Basically, these skins have all the flavors of a Cuban sandwich combined with crispy potato skins. We like this appetizer for several reasons. First of all, I like that these potato skins can be made ahead of time. They reheat great in the oven. Secondly, I like that this dish is fairly inexpensive to prepare. I already had most of the ingredients, which helped keep the cost down. And, lastly, we all love the great flavor in this dish.

The Equipment I Used

  • A Large Sheet Pan- This is all you’ll need to make this recipe.

The Ingredients Needed for Cuban Sandwich Potato Skins

  • Potatoes- Use Idaho russet potatoes. Scrub the skins really well.
  • Cheese- You’ll need shredded Swiss cheese.
  • Ham- I used Applegate Farms sliced ham. For extra fun, use tiny cookie cutters to cut out fun ham shapes.
  • Scallions- These add so much fresh flavor to this dish.
  • Roasted Pork- Since Cuban sandwiches usually contain sliced roasted pork, feel free to add it. I decided to omit it.
  • Pickles- Dill pickles are appropriate for the Cuban sandwich theme.
  • Mustard- Yellow mustard is appropriate for the Cuban sandwich theme.

How I Made my Potato Skins

  • First, I baked my potatoes. Be sure to bake them until they are tender when pierced with a fork.
  • Next, I brushed the potatoes all over with butter and baked them until crispy.
  • Then, I added the ham and cheese and baked them some more.
  • Finally, I let everyone add their own pickles, mustard, scallions, and sour cream.
  • I used the leftover potato flesh to make potato hash.

If you like potato skins, you need to try these cheesy and delicious Cuban Sandwich Potato Skins.

Cuban Sandwich Potato Skins
Cuban Sandwich Potato Skins
Potato Skins with Ham and Swiss Cheese

Cuban Sandwich Potato Skins

Crispy potato skins stuffed with Swiss cheese and potatoes and topped with sour cream, scallions, dill pickles slices and yellow mustard.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling time 30 minutes
Total Time 1 hour 50 minutes
Course Appetizer
Cuisine American
Servings 16 potato skins

Ingredients
  

  • 8 large russet Idaho potatoes, scrubbed clean
  • 4 tbsp. unsalted butter, melted
  • 1 cup sliced ham, cut in half inch pieces
  • 1 cup chopped roasted pork (optional)
  • 2 cups Swiss cheese, shredded
  • 1 cup sliced scallions
  • 1 cup sour cream
  • 1 cup dill pickle slices
  • ½ cup yellow mustard

Instructions
 

  • Preheat the oven to 425 degrees. Place the potatoes on a baking sheet and bake them until they are tender when pierced with a fork. This will take from an hour to an hour and 15 minutes, depending on the size of your potatoes. Let the potatoes cool and then cut the potatoes in half vertically. Scoop out most of the flesh, leaving about a half inch of it close to the skin.
  • Brush the skins all over, inside and out, with the melted butter. Bake them face side up on the baking sheet at 425 degrees for 15 minutes. Add some ham and cheese (and the optional pork) to each skin and bake until the cheese melts, about 5 minutes.
  • Top each skin with some pickles, mustard, scallions, and sour cream.
Keyword appetizers
Tried this recipe?Let us know how it was!
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by Sharon
Pork Quesadillas with Mango Salsa
March 9, 2022

Pork Quesadillas with Mango Salsa

Pork Quesadillas with Mango Salsa are filled with tender pulled pork, peppers, onions, hot sauce, and Monterey Pepper Jack cheese. Then, I top them with a delicious Mango Salsa. We like these quesadillas for several reasons. First of all, I like making big batches of …

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by Sharon
Coconut Chicken Lettuce Wraps with Thai Chili Sauce
March 6, 2022

Coconut Chicken Lettuce Wraps with Thai Chili Sauce

Coconut Chicken Lettuce Wraps with Thai Chili Sauce are one of our favorite appetizers. In fact, this appetizer is so hearty that we often have it as a main course. I start this appetizer by marinating some chicken breasts for just a few minutes. I’ve …

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by Sharon
Pulled Pork Nachos with Cheese Sauce
March 5, 2022

Pulled Pork Nachos with Cheese Sauce

Pulled Pork Nachos with Cheese Sauce are one of our favorite appetizers. Actually, these nachos are so hearty that they make a great main dish. I start this dish by braising a large pot of pork butt. I make enough of this pulled pork for a few meals. So, after I make my pulled pork I can freeze the leftovers for other meals. Just search pulled pork on my blog and you will find lots of recipes for the leftover pork. Next, I cook up some colorful bell peppers and onions, and I make a creamy cheese sauce. I put all of this on top of the tortilla chips, which creates a really tasty dish. We like this dish for several reasons. First of all, I like that the pork is so easy to prepare. I can prepare the pork for the oven in just about five minutes. Secondly, I like that I can prepare all the components for this dish ahead of time. Then, I can assemble everything right before serving. And, lastly, we all love all the delicious flavors in this dish.

The Equipment I Used

  • A Dutch Oven- I like making my pork in an enameled cast iron pot. You could also use a casserole dish. Just make sure the pan is tightly covered, either with a lid or aluminum foil.

The Ingredients Needed for Pulled Pork Nachos with Cheese Sauce

  • Pork- Use a boneless pork butt.
  • Chicken Stock- I always use homemade stock. My recipe is below.
  • Cornstarch- You can find this in the baking section of your market.
  • Evaporated Milk- This comes in a can. You can find this with the other canned milks in your market.
  • Cheese- Use extra sharp cheddar cheese.

How I Made my Nachos

  • First, I made the pork. It’s important to make sure your pot is tightly covered.
  • Next, I made the cheese sauce. Be careful to make sure it does not burn.
  • Then, I made the veggies. Again, be sure not to burn these.
  • Finally, I topped the chips with all the toppings.

If you like nachos, you need to try these rich and delicious Pulled Pork Nachos with Cheese Sauce.

Pulled Pork Nachos with Cheese Sauce
Pulled Pork Nachos with Cheese Sauce
Pulled Pork Nachos with Cheese Sauce

Pulled Pork Nachos with Cheese Sauce

Tortilla chips topped with tender pulled pork, peppers, onions, and a creamy cheddar cheese sauce. You will also have lots of pulled pork that you can freeze and use in other recipes.
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Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 4

Ingredients
  

For The Pulled Pork:

  • 2 onions, cut in one inch slices
  • 6 cloves of garlic
  • 3 pounds bonesless pork buttt
  • 2 tsp. each chili powder and paprika
  • 1 tsp. each black pepper, garlic powder, and cumin powder
  • ½ tsp. each kosher salt and cayenne pepper
  • 1 cup chicken stock
  • ¼ cup dark brown sugar

For the Cheese Sauce:

  • 3 ounces extra-sharp cheddar cheese, shredded
  • 1½ tsp. cornstarch
  • 4 ounces evaporated milk

To Finish and Assemble the Nachos:

  • 2 tbsp. extra virgin olive oil
  • 1 cup thinly sliced red onions
  • 1 cup thinly sliced bell peppers, any colors
  • 1 tbsp. lime juice
  • 4 cups corn tortilla chips
  • ¼ cup sliced scallions
  • 1 Fresno pepper, seeded and thinly sliced
  • ¼ cup cilantro leaves
  • guacamole

Instructions
 

  • Begin by making the Pulled Pork: Preheat the oven to 300 degrees. At the bottom of a Dutch oven, place the sliced onions and garlic. Top these with the pork, with the fatty side facing up. Mix the spices together and spread them all over the pork. Pour the chicken stock into the bottom of the pot. Tightly cover the pot and bake for four hours. With two forks shred the pork and stir in the sugar. You will only need about a cup and a half of this meat for your nachos. Freeze the rest in a few packages. You can use it for so many other recipes on my blog.
  • Next, about 20 minutes before you serve the nachos, cook the veggies: Heat one tablespoon of oil in a large skillet. Cook the peppers and onions on medium heat until they're tender, for about ten minutes. Stir in the lime juice and cover to keep warm.
  • Next, make the Cheese Sauce: In a small bowl, toss together the cheese and cornstarch. In a three quart saucepan, bring the milk to a simmer. Turn the heat to low and whisk in the cheese. Whisk until the sauce thickens. To reheat it, pour it into a bowl and microwave it for one minute.
  • To assemble the Nachos: Preheat the oven to 350 degrees. Spread the chips out on a baking sheet. Top with 1½ cups of the pulled pork and the peppers and onions. Bake for ten minutes. Remove and drizzle with warm cheese sauce. Sprinkle with the scallions, Fresno peppers, and cilantro. Serve with guacamole.
Keyword appetizers, pork
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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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
Creole Shrimp with Cheddar Grits
March 2, 2022

Creole Shrimp with Cheddar Grits

Creole Shrimp with Cheddar Grits is one of our favorite shrimp dinners. I start this dish by making creamy grits and stirring in cheddar cheese. Next, I make some spicy Creole shrimp to put on top of the grits. We love this dish for several …

seafood
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by Sharon