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Orange and Roasted Chicken Salad
March 23, 2022

Orange and Roasted Chicken Salad

Orange and Roasted Chicken Salad is one of our favorite winter salads. I start this recipe by roasting some boneless, skinless chicken breasts. Then, I toss it with sliced oranges, goat cheese, red onions, pistachios, mint leaves, pomegranate arils, and spring greens. Finally, I drizzle …

chicken
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by Sharon
Crispy Orange Caramel Chicken
March 22, 2022

Crispy Orange Caramel Chicken

Crispy Orange Caramel Chicken is one of my family’s very favorite dishes. I have been making this dish regularly for many years. I start this dish by frying chicken until it’s very crispy. Then, I toss it with a sweet orangey caramel sauce. This is …

chicken
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by Sharon
Steak and Snap Pea Salad with a Lime Mint Vinaigrette
March 20, 2022

Steak and Snap Pea Salad with a Lime Mint Vinaigrette

Steak and Snap Pea Salad with a Lime Mint Vinaigrette is one of our favorite Spring salads. I start this salad by marinating skirt steak in a Thai inspired marinade. Then, I grill the steak until it’s a perfect medium rare. Next, I make a zesty lime mint vinaigrette. Finally, I serve the steak tossed with baby lettuce, serrano peppers, avocado, snap peas, and cherry tomatoes. We like this salad for several reasons. First of all, I like that this salad can be made ahead of time. I like to make this early in the day and then serve the steak cold for dinner. Secondly, I like that this is a complete meal. No side dishes are necessary. And, finally, we all love the delicious Thai inspired flavors in this dish.

The Equipment Needed

  • A Skillet- I like to cook my skirt steak in a cast iron skillet. But, you can use any skillet that you have.
  • An Instant Read Thermometer- Use this to test the temperature of your meat.

The Ingredients I Used

  • Skirt Steak- I use skirt steak because it’s tender and not too fatty. But, you can use any steak that you like.
  • Cilantro and Mint-These fresh herbs add so much fresh flavor to this dish.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Fish sauce- You can find this in the Asian section of your market.
  • Serrano Peppers- You could also use jalapeno peppers.
  • Sugar Snap Peas- Pull the strings off of these, so they’re more tender.
  • Lime Juice- Be sure to use fresh lime juice.

How I Made my Salad

  • First, I marinated the steak. If you’re in a hurry, you could marinate the steak for as little as 20 minutes.
  • Next, I made the vinaigrette. Be sure to taste it. You may want to add more honey.
  • Then, I cooked the steak. We like our steak well done. So, I often bake it for ten minutes at 350 degrees after I cook it in a pan.
  • Finally, I assemble the salad.

If you like steak you need to try this delicious Steak and Snap Pea Salad with a Lime Mint Vinaigrette.

Steak and Snap Pea Salad with a Lime Mint Vinaigrette
Steak and Snap Pea Salad with a Lime Mint Vinaigrette
Steak and Snap Pea Salad with a Lime Mint Vinaigrette

Steak and Snap Pea Salad with a Lime Mint Vinaigrette

Skirt steak, snap peas, avocado, and cherry tomatoes all tossed with a lime mint vinaigrette.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating time 2 hours
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Equipment

  • cast iron skillet
  • instant read meat thermometer

Ingredients
  

For the Steak and Marinade:

  • 1 pound skirt steaks
  • 1 cups cilantro leaves
  • 2 tbsp. minced garlic
  • 1 tbsp. fish sauce
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tbsp. soy sauce
  • 2 tbsp. brown sugar

To Assemble the Salad:

  • 1 red serrano pepper, sliced
  • 4 cups baby lettuce
  • 1 cup sugar snap peas, halved
  • 1 sliced avocado
  • ½ cup mint leaves
  • ¼ cup chopped peanuts
  • 1 cup grape tomatoes. halved

For the Citrus Mint Vinaigrette:

  • ¼ cup extra virgin olive oil
  • ½ cup lime juice
  • 1 tbsp. mint leaves, chopped
  • 2 tbsp. honey
  • 1 tbsp. each of lemon and lime zest
  • 1 tbsp. minced garlic

Instructions
 

  • Marinate, for about two hours, the steak in the cilantro, the garlic, one tablespoon of the fish sauce, cayenne, brown sugar, soy sauce and paprika.
  • Toss together the lettuce, sugar snap peas, tomatoes, avocado, mint, serrano pepper, and peanuts.
  • For the dressing, place all the ingredients in a small jar and shake them together.
  • In a cast iron skillet, on medium high heat, cook the steak until it reaches a temperature of 145 degrees for medium rare. Let the steak rest ten minutes, slice it thinly, and then toss it with the vegetables. Add in as much dressing as you like.

Nutrition

Calories: 350kcal
Keyword beef
Tried this recipe?Let us know how it was!
beef
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by Sharon
Mushroom and Gochujang Noodle Bowls
March 19, 2022

Mushroom and Gochujang Noodle Bowls

Mushroom and Gochujang Noodle Bowls are one of our favorite meatless meals. I start this meal by cooking noodles, mushrooms, carrots, and spinach. Next, I pickle some radishes and carrots. Finally, I fry some eggs and serve it with the veggies on top of the …

meatless
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by Sharon
Burrata Topped Pappardelle Bolognese
March 18, 2022

Burrata Topped Pappardelle Bolognese

Burrata Topped Pappardelle Bolognese is one of our favorite winter dinners. I start this dish by making a big pot of rich Bolognese sauce. Then, I toss it with wide cut pappardelle pasta. Finally, I top my pasta with rich creamy burrata cheese. We like …

beef
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by Sharon
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 serve it on top of the pilaf and veggies. We like this dish for several reasons. First of all, I like that I can make this whole meal in just thirty minutes. Secondly, I like that I can make the pilaf and veggies ahead of time. Then, I can just heat them up in the microwave. Finally, we all love the fresh spring flavors in this dish.

The Equipment I Used

  • A Skillet- Use a nonstick skillet to cook the fish. That way it won’t stick to the pan.

The Ingredients Needed for Lemony Irish Salmon with Orzo and Rice Pilaf

  • Chicken Stock- You’ll need this for the pilaf. I always use homemade stock. My recipe is below.
  • Orzo- This is a pasta that you can find with the Italian pastas.
  • White Rice- You can use any long grain white rice.
  • Lemon Juice- Be sure to use fresh lemon juice for this recipe.
  • Asparagus- Look for salmon with intact, not seedy looking tips. That way you know it’s fresh. Snap off the ends.
  • Peas- Use frozen baby peas.
  • Salmon- Use Irish Salmon or any other salmon that you like.

How I Made my Salmon and Pilaf

  • First, I made the pilaf. Brown the orzo, but take care to not burn it. And, set a timer so your rice doesn’t overcook.
  • Next, make the veggies. Again, take care to not overcook the veggies.
  • Then, I cook the salmon. I like to sear the salmon on both sides. Sometimes I cover the pan so that the insides cook evenly.
  • Finally, I serve the salmon on top of the veggies and orzo pilaf.

If you like salmon, you need to try this delicious Lemony Irish Salmon with Orzo and Rice Pilaf.

Lemony Irish Salmon with Orzo and Rice Pilaf
Lemony Irish Salmon with Orzo and Rice Pilaf
Lemony Irish Salmon with Orzo and Rice Pilaf

Lemony Irish Salmon with Orzo and Rice Pilaf

Lemony Irish Salmon in a lemon butter sauce with an orzo and rice pilaf and asparagus and peas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Irish
Servings 4
Calories 350 kcal

Ingredients
  

For the Orzo Pilaf:

  • 2 tbsp. unsalted butter
  • ½ cup minced onion
  • ½ cup orzo
  • ½ cup white rice
  • â…› tsp. kosher salt
  • 2 cups chicken stock
  • 2 tbsp. lemon juice

For the Lemony Irish Salmon:

  • 1 Pound Irish or other salmon, with the skin removed, cut in four pieces
  • ½ tsp. each garlic powder, onion powder, paprika
  • ¼ tsp. each kosher salt and black pepper
  • 2 tbsp. unsalted butter
  • 1 tbsp. lemon juice
  • 1 tbsp. lemon zest

For the Asparagus and Peas:

  • 2 cups frozen baby peas
  • 1 bunch fresh asparagus, trimmed

For the Garnishes:

  • 1 lemon, sliced
  • ¼ cup sliced scallions
  • ¼ tsp. red pepper flakes

Instructions
 

  • Begin by making the Orzo and Rice Pilaf: In a three quart saucepan, melt the butter on medium heat and cook the onion until it's soft. Stir in the orzo and cook for one minute. Stir in the rice and salt and cook for another minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low heat for twenty minutes. Stir in the lemon juice.
  • Next, make the vegetables: In a three quart saucepan, bring one inch of water to a boil. Add the asparagus, cover, and steam for six minutes. Drain and set aside. Cook the peas according to the package directions.
  • Meanwhile, make the Irish Lemony Salmon: heat a nonstick skillet on medium heat and melt the butter. Season the salmon with all the spices and cook on both sides until it's cooked to your likeness. We like ours well done. Squeeze on the lemon juice.
  • Serve each person with some orzo topped with the veggies and the fish.

Nutrition

Calories: 350kcal
Keyword seafood
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!
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 …

Uncategorized
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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 tender. Finally, I add in egg fettuccini and chickpeas and top the soup with lots of garnishes. We like this soup for several reasons. First of all, I like that I can cook this soup in just over a half hour. Secondly, I like that this soup can be made ahead of time. And, lastly, we all love the delicious spicy flavors in this soup.

The Equipment I Used

  • A Dutch Oven-I like to make my soups in an enameled cast iron Dutch oven. But, you can use any pot that you like.

The Ingredients Needed for Chickpea and Noodle Vegetable Soup

  • Olive Oil- Use extra virgin olive oil. I like the California Olive Ranch brand.
  • Celery- Be sure to use the celery leaves. They add such great flavor to the soup.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Saffron- This add great flavor but it is expensive. So, feel free to omit it. The soup will still taste great.
  • Chicken Stock- I always use homemade stock. My recipe is below.
  • Chicken- Use a boneless skinless chicken breast. I really like the Bell and Evans brand. I find them to be exceptionally tender, especially if they are on the smaller side.
  • Lemon Juice- Use freshly squeezed lemons. This adds a nice acidic touch to the soup.
  • The Garnishes- The serrano pepper, cilantro, scallions, and lemon add great flavor to this soup.
  • Chickpeas- I always use dried chickpeas and cook them myself.

How I Made my Soup

  • First, I cooked all the veggies until they were tender. No one wants crunchy veggies in their soup. By the same token, no one wants mushy veggies either.
  • Next, I added the chicken stock and chicken and cooked it until the chicken was tender.
  • Finally, I added the chickpeas and noodles and served the soup with all the garnishes.

If you like vegetable soup, you need to try this warm and comforting Chickpea and Noodle Vegetable Soup.

Chickpea and Noodle Vegetable Soup
Chickpea and Noodle Vegetable Soup
Chickpea and Noodle Vegetable Soup
Chickpea and Noodle Vegetable Soup
Chickpea and Noodle Vegetable Soup

Chickpea and Noodle Vegetable Soup

A rich soup full of chickpeas, chicken, noodles, carrots, celery, onions, and garlic.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 1 cup diced onion
  • 1½ cups chopped celery with the leaves
  • 2 cups peeled carrots, sliced in half inch slices
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • ½ tsp. each paprika, saffron threads, and cumin
  • 2 tbsp. minced garlic
  • 1 boneless, skinless chicken breast
  • 4 cups chicken stock
  • 8 ounces cooked egg fettuccini
  • 1½ cups cooked chickpeas
  • 2 tsp. lemon juice
  • ¼ cup chopped cilantro
  • ¼ cup sliced scallions
  • 1 serrano pepper, sliced
  • 1 lemon, quartered

Instructions
 

  • Heat the olive oil in a Dutch oven, over medium heat. Add the onion, carrots, and celery and cook until softened about 10 minutes.
  • Add the garlic, chicken stock, spices, and chicken. Simmer, covered, until the chicken is cooked through, about 15 minutes. Add the chickpeas and cook five more minutes. Shred the chicken and add it back to the pot along with the fettuccini and lemon juice.
  • Garnish each bowl with some cilantro, scallions, lemon, and serrano.
Keyword vegetable soup
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
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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