Recent Posts

Bacon and Egg Breakfast Pizza
June 12, 2024

Bacon and Egg Breakfast Pizza

Bacon and Egg Breakfast Pizza is one of our favorite weekend breakfasts. I start this pizza by making pizza dough in my bread machine. But I’ve also attached a recipe for my hand-kneaded pizza dough. While the pizza dough rose, I baked up lots of bacon for 15 minutes …

breakfast
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by Sharon
Lemon Garlic Chicken Piccata
June 9, 2024

Lemon Garlic Chicken Piccata

Lemon Garlic Chicken Piccata is one of our favorite chicken dinners. I start this dish by breading the chicken breasts and frying them in olive oil. Next, I make a lemony, garlicky, buttery sauce. We like this chicken dish for several reasons. First of all, …

chicken
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by Sharon
Lemon Cheesecake with Blueberry Sauce
June 4, 2024

Lemon Cheesecake with Blueberry Sauce

Lemon Cheesecake with Blueberry Sauce is one of our favorite dessert recipes. I start this recipe by making a sweet vanilla wafer crust. Next, I make an easy, creamy lemon cheesecake filling. Then, I make a thick blueberry sauce full of sweet berries. I love this recipe for several reasons. First of all, I like that this cheesecake only calls for a few ingredients. And most of the ingredients are things I always have in the house. Secondly, I like that this easy cake is made ahead of time. I really like making this cake for guests. It can be made a couple days ahead of time. And, finally, I like that my whole family loves this cake. It’s a real crowd pleaser.

THE EQUIPMENT I USED

  • An Electric Mixer- Use this to whip your filling. If you don’t have an electric mixer, I think beating the filling by hand would be fine.
  • A Food Processor- I used this to crush my cookie crumbs. If you don’t have a food processor, you could put the wafers in a bag and crush the wafers with a rolling pin.
  • Aluminum Foil- Use heavy duty aluminum foil to wrap your pan in. This prevents water from getting in your cake.
  • A Springform Pan- Use a 9-inch springform pan to cook your lemon cheesecake with blueberry sauce cake pan in.
  • A Large Roasting Pan- This needs to be big enough to hold the springform pan. You’ll fill it with water to keep your cake from cracking.

THE INGREDIENTS NEEDED FOR LEMON CHEESECAKE with Blueberry Sauce

  • Vanilla Wafer Cookies- These are for the crust. I used the Nabisco brand cookies for my Lemon Cheesecake with Blueberry Sauce.
  • Cream Cheese- Be sure to use full fat cream cheese. I used the Philadelphia brand.
  • Eggs- Use large, room temperature eggs.
  • Lemon Juice- Be sure to use fresh lemon juice.

If you like cheesecake, you need to try this creamy and delicious Lemon Cheesecake with Blueberry Sauce.

Lemon cheesecake with Blueberry Sauce
Lemon Cheesecake with Blueberry Sauce

Lemon Cheesecake with Blueberry Sauce

Creamy, lemony cheesecake in a vanilla wafer cookie crust, topped with a sweet blueberry sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 450 kcal

Equipment

  • 9 inch springform pan
  • Food processor
  • heavy duty aluminum foil
  • large roasting pan
  • electric mixer

Ingredients
  

  • 2 cups vanilla wafer cookies
  • 4 tbsp. unsalted butter, melted
  • 32 ounces full fat cream cheese, at room temperature
  • 1 cup granulated sugar (200g)
  • 2 tsp. vanilla extract
  • 4 large eggs, at room temperature
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest

For the Blueberry Sauce:

  • 2½ cups blueberries, divided
  • ¼ cup granulated sugar (50g)
  • ¼ cup water
  • 1 tbsp. cornstarch

Instructions
 

  • Begin by making the cheesecake crust: Preheat the oven to 325 degrees. Butter a nine inch springform pan. Wrap the outside of the pan in two layers of heavy duty aluminum foil.
  • Using the food processor, grind up the cookies into fine crumbs. Add them to the melted butter and stir until well combined. Press this on the bottom and up the sides of the pan. Bake for 15 minutes. Cool on a wire rack while you make your filling.
  • In an electric mixer, with the paddle attachment, beat together the cheese, sugar, vanilla, lemon juice, and lemon zest. Beat until smooth. Add the eggs and beat on low until just combined. Pour this filling into the crust.
  • Place the springform pan into the roasting pan and put it in the oven. Pour hot water in the pan, so that it comes halfway up the cheesecake pan. Bake for one hour, or until the cake is no longer jiggly.
  • Cool on a wire rack for two hours, and then cover and refrigerate for at least four hours. But, preferably, chill this overnight.
  • While the cake cools, make the sauce: Mix all the ingredients (except for 1 cup of the berries) in a three-quart saucepan. Bring them to a boil, and then simmer for 3 minutes or until the sauce is thickened. Add the rest of the berries. Let this chill until cold.
  • Remove the sides from the pan and serve the cake topped with the sauce.

Nutrition

Calories: 450kcal
Keyword Dessert
Tried this recipe?Let us know how it was!
dessert
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by Sharon
Teriyaki Salmon Salad Bowls
May 23, 2024

Teriyaki Salmon Salad Bowls

Teriyaki Salmon Salad Bowls are one of our favorite salmon dinners. I start these bowls by steaming asparagus and air frying the salmon. Then, I make a lemon vinaigrette and toss it with spring greens lettuce, avocado, radishes, and tomatoes. Finally, I top the veggies …

seafood
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by Sharon
Springtime Chicken and Artichoke Salad
May 14, 2024

Springtime Chicken and Artichoke Salad

Springtime Chicken and Artichoke Salad is one of our favorite main dish dinner salads. I start this spring salad by roasting chicken breasts and frozen artichoke hearts. Then, I toss the artichokes and chicken with mozzarella, prosciutto, cucumbers, onions, and tomatoes. Finally, I add baby …

chicken
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by Sharon
Banana Mochi Bubble Waffles
May 12, 2024

Banana Mochi Bubble Waffles

Banana Mochi Bubble Waffles are one of our favorite breakfasts. I start these waffles by making an easy banana rice flour waffle batter. Then, I top the waffles with ice cream, blackberries, and strawberries. We like these bubble waffles for several reasons. First of all, I like that these waffles can feed a small crowd. Each waffle easily feeds two people. Secondly, I like serving these waffles for breakfast for dinner. The whole family gets excited when I make these waffles for dinner. And, lastly, we all love the unique texture that the sweet rice flour gives these waffles. These waffles are crispy on the outside and soft and chewy in the middle.

THE EQUIPMENT I USED

  • A Bubble Waffle Iron- You’ll need this to cook the waffles. I used the excellent Ald Kitchen bubble waffle maker. I highly recommend this waffle maker.

THE INGREDIENTS NEEDED FOR BANANA MOCHI BUBBLE WAFFLES

  • Flour- Be sure to use sweet rice flour. I always use Bob’s Red Mill brand of sweet rice flour.
  • Eggs- Use large eggs at room temperature.
  • Milk- I also use whole milk.
  • Bananas- Use any bananas. They don’t need to be especially ripe.
  • Butter- Use unsalted butter.

HOW I MADE MY BANANA WAFFLES

  • First, I made the banana waffle batter. When making waffle batter, it’s important to not overmix the batter. You want to mix in each ingredient, until it’s just combined. It’s also important to sift together the dry ingredients, so that the baking powder gets fully combined.
  • Next, I cooked the batter in the waffle iron. Follow the instructions given by your waffle maker manufacturer.
  • Then, while the waffles cooked, I cut up the fruit.
  • Finally, I topped each waffle with some blackberries and some sliced strawberries, some ice cream.

If you like banana bread, you need to try these scrumptious Banana Mochi Bubble Waffles.

Banana Mochi Bubble Waffles
Banana Mochi Bubble Waffles

Banana Mochi Bubble Waffles

Banana mochi waffles made in the ALD Bubble Waffle Maker.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine Chinese
Servings 3
Calories 450 kcal

Equipment

  • ALD Bubble Waffle Maker

Ingredients
  

  • 1 cup mashed bananas (228g)
  • ¼ cup granulated sugar (50g)
  • 4 tbsp. unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 2 tsp. vanilla extract
  • 2 cups sweet white rice flour (320g)
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • 1½ cups mixed berries
  • 1 pint ice cream

Instructions
 

  • In a large bowl, whisk together the bananas, sugar, and butter. Whisk in the eggs and then the milk. Beat well. Sift together the flour, salt, and baking powder. Stir them into the wet ingredients, until everything is combined.
  • Preheat the waffle iron to 180 degrees. Brush well with oil and add a third of the batter. Turn the handle to flip the waffle over. Cook for 4 minutes. Repeat with the remaining batter.
  • Top with ice cream and berries.

Nutrition

Calories: 450kcal
Keyword waffles
Tried this recipe?Let us know how it was!
breakfast
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by Sharon
Chicken Parmesan with Brown Butter
May 10, 2024

Chicken Parmesan with Brown Butter

Chicken Parmesan with Brown Butter Tomato Sauce is one of our favorite chicken dinners. I start this chicken dinner by making a buttery marinara sauce, flavored with onion, garlic, and herbs. Then, I bread and fry boneless chicken breasts until they’re golden brown and crispy. Next, I …

chicken
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by Sharon
Baked Cheesy Bean Taquitos
May 7, 2024

Baked Cheesy Bean Taquitos

Baked Cheesy Bean Taquitos are one of our favorite Tex-Mex dinners. I start this dish by stirring together pinto beans, onions, garlic, cumin, chili powder, chipotle peppers, and chicken stock. Then, I mix it with cream cheese and cheddar cheese. Next, I roll up this mixture in tortillas and bake …

meatless, meatless dinners
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by Sharon
Springtime Strawberry and Chicken Salad
May 4, 2024

Springtime Strawberry and Chicken Salad

Springtime Strawberry and Chicken Salad is one of our favorite chicken dinner salads. I start this salad by roasting tender chicken breasts, covered in zesty spices. Then, I make a sweet Blueberry Vinaigrette. Finally, I toss them all together with fresh strawberries, steamed asparagus, avocado, and feta cheese. We like this salad for several reasons. First of all, I like that I can make this whole salad in just about thirty minutes. Secondly, I like that I can make this salad ahead of time. I like to steam the asparagus, roast the chicken, and assemble the salad early in the day and add the dressing right before serving. And, lastly, we all love the creamy feta cheese, crisp greens, bright asparagus, rich avocado, and sweet berries in this salad.

THE EQUIPMENT I USED

  • A Salad Spinner- I use this to dry my salad greens. If your lettuce is wet the dressing won’t cling to them.
  • A Big Bowl- Use this to toss the salad and dressing all together.
  • A Food Processor- I use this to make the Blueberry Vinaigrette.

THE INGREDIENTS NEEDED FOR SPRINGTIME STRAWBERRY AND CHICKEN SALAD

  • Chicken- Use boneless, skinless chicken breasts.
  • Strawberries – I try to find the freshest and most beautiful berries.
  • Feta Cheese- I store my feta cheese in the freezer, so it doesn’t go bad. I love the Mt Vikos brand.
  • Oil- Use a good quality extra virgin olive oil. I like the California Olive Oil Ranch

How I Made my Salad

  • First, I roasted the chicken. Use a meat thermometer to make sure the chicken is cooked.
  • Next, use the food processor to make the vinaigrette.
  • Then, steam the asparagus. Use the ice bath to keep it nice and bright green.

If you like berries you need to try this quick and easy Springtime Strawberry and Chicken Salad.

Springtime Strawberry and Chicken Salad
Springtime Strawberry and Chicken Salad

Springtime Strawberry and Chicken Salad

Roasted chicken, strawberries, asparagus, avocado, and feta cheese all tossed with a Blueberry Balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 367 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. each extra virgin olive oil and unsalted butter
  • 4 cups spring greens or other lettuce
  • 2 cups strawberries, halved
  • 1 cups sliced avocado
  • 1 bunch fresh asparagus, trimmed
  • 1 cup feta cheese, crumbled

For the Blueberry Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup blueberry balsamic vinegar
  • ⅛ tsp. kosher salt and black pepper
  • 1 tsp. honey

Instructions
 

  • Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, cut the breasts in half inch slices.
  • While the chicken roasts, make the vinaigrette by shaking up all the ingredients in a small jar or processing them in a food processor.
  • Also, steam the asparagus: In a three-quart saucepan, bring an inch of water to a boil. Add the asparagus. Cover and steam for 5 minutes. Drain and plunge into a bowl of ice water to maintain the green color. Drain well when cool.
  • Put all the lettuce in a large bowl, or on a large platter. Arrange the cooked chicken and vegetables on top of the lettuce. Drizzle on as much dressing as you like.

Nutrition

Calories: 367kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Basil Butter Filet Mignon
May 2, 2024

Basil Butter Filet Mignon

Basil Butter Filet Mignon is one of our favorite steak dinners. I start this easy and healthy steak dinner by cooking some tender and delicious filet mignon. Then, I make a buttery Garlic Rice Pilaf. Finally, I top the rice with the sliced steak and the rich and garlicky Basil Butter. We like …

beef
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by Sharon