Recent Posts

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 …

Uncategorized
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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 pulled pork and this is a great recipe to use it in. Secondly, I like that these quesadillas taste great reheated. That means I can make a big batch of them and easily reheat them for a quick meal. And, lastly, we all love the great flavors in these quesadillas. If you like spicy food, add the Melinda’s Ghost Pepper Sauce. If, like me, you can’t handle the spice, just omit the hot sauce. These quesadillas have so much great flavor either way.

The Equipment I Used

  • A Skillet- I like to cook these in either a cast iron skillet, a nonstick skillet, or a grill pan. Any of these skillets works great.

The Ingredients Needed for Pork Quesadillas with Mango Salsa

  • Pork- You’ll need a boneless pork butt for this recipe. This recipe makes a ton of pork. Store it in small packages in the freezer. See my other pulled pork recipes for lots of ways to use this tender meat.
  • Chicken Stock- I always use my homemade chicken stock. My recipe is below.
  • Hot Sauce- We used Melinda’s Ghost Pepper Hot Sauce. A few drops go a long way.
  • Cheese- You could use Monterey Jack cheese or Monterey Pepper Jack cheese.
  • Mango- Use a fresh mango, or canned or frozen mangoes.
  • Lime Juice- Fresh lime juice is preferable.

How I Made my Cheesy Quesadillas

  • First, I made the pulled pork. Be careful to not burn the pulled pork.
  • Next, I cooked the peppers and onions. Again, take care to not burn them.
  • Then, I made the salsa.
  • Finally, I cooked the quesadillas and served them with the salsa.

If you like quesadillas, you need to try these delicious Pork Quesadillas with Mango Salsa.

Pork Quesadillas with Mango Salsa
Pork Quesadillas with Mango Salsa
Pork Quesadillas with Mango Salsa

Pork Quesadillas with Mango Salsa

Quesadillas filled with tender pulled pork, peppers, onions, and cheese. Topped with Mango Salsa.
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Prep Time 20 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 35 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4

Ingredients
  

For the Pulled Pork:

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

For the Quesadillas:

  • 1 tbsp. extra virgin olive oil
  • 3 bell peppers, sliced
  • 2 tbsp. minced garlic
  • 1 cup sliced onion
  • 4 dashes Melinda's Ghost Pepper Hot Sauce (optional)
  • 3 cups grated Monterey Pepper Jack cheese
  • 4 flour tortillas
  • 2 tbsp. unsalted butter
  • 1 cup sour cream

For the Mango Salsa:

  • 1 cup diced mango
  • ½ cup diced red bell pepper
  • ¼ cup minced red onion
  • ¼ cup minced cilantro
  • 1 minced jalapeno
  • 2 tbsp. lime juice

Instructions
 

  • Begin by making the Pulled Pork: Preheat the oven to 300 degrees. At the bottom of a large Dutch oven, place the onions. Mix the spices together, and rub them all over the pork. Place the pork butt on top of the onions, fat side up. Add the chicken stock to the bottom of the pot.
  • Bake tightly covered for five hours. When the pork is done, shred it with two forks and stir in the sugar. You'll only need about two cups of the pork for this recipe, but you can freeze the rest and use it for all kinds of recipes on my blog.
  • While the pork cooks, prepare the Mango Salsa: Simply combine all ingredients in a bowl.
  • Also, prepare the pepper filling: Heat the olive oil on medium heat in a large skillet. Add the peppers, onions, and garlic and cook until they're crisp tender, for about 7 minutes.
  • To cook the quesadillas: Lay out the tortillas. Place a half cup of pork, some veggies, a dash of hot sauce and some cheese on half of each tortilla. Fold the tortillas on half, and cook on medium heat, in a cast iron skillet or grill pan. Use some of the butter to cook each quesadilla. Just cook them long enough to melt the cheese and until the tortillas are buttery and light brown. Serve topped with the salsa and sour cream.
Keyword appetizers, pork
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!
Uncategorized
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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 …

Uncategorized
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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 …

Uncategorized
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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 reasons. First of all, I like that I can make this entire dish in thirty minutes. That makes this the perfect meal for busy nights. Secondly, I like that this dish can be made ahead of time and then can be reheated in the microwave. And, lastly, we all love the rich and delicious flavors in this dish.

The Equipment I Used

  • A Dutch Oven- I like to make my grits in my enameled cast iron Dutch oven. But, you can use any four quart or larger pot.
  • A Nonstick Skillet- Use a large nonstick skillet to make your shrimp.

The Ingredients Needed for Creole Shrimp with Cheddar Grits

  • Grits- Use white corn grits, not quick cooking grits. I like the Bob’s Red Mill brand.
  • Butter- I always use Kerry Gold Irish butter.
  • Milk- Be sure to use whole milk for making the grits.
  • Cheddar- Use an extra sharp cheddar. I like the Cracker Barrel brand.
  • Shrimp- Use Gulf shrimp if you can. I like to buy the frozen shrimp. That way I always have them on hand.

How I Made my Shrimp and Grits

  • First, I made the grits. It’s important to watch the mixture so that it doesn’t burn.
  • Next, I cooked the shrimp.
  • Then, when the shrimp were almost cooked, I added the rest of the ingredients. Then, I simmered the shrimp, wine, and tomatoes until the shrimp were cooked through.
  • Finally, I served the shrimp and tomatoes on top of the grits.

If you like shrimp, you need to try these delicious Creole Shrimp and Cheddar Grits.

Creole Shrimp and Cheddar Grits
Creole Shrimp and Cheddar Grits
Creole Shrimp with Cheddar Grits

Creole Shrimp with Cheddar Grits

Creole seasoned gulf shimp on top of creamy, cheesy grits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Cajun, Creole, Southern
Servings 4

Ingredients
  

For the Creamy Cheddar Grits:

  • 2 cups each whole milk and water
  • 1½ tsp. kosher salt
  • 1 cup white corn grits (not quick cooking grits)
  • 2 tbsp. unsalted butter
  • 2 cups extra sharp cheddar cheese, grated

For the Creole Shrimp:

  • 1 pound Gulf shrimp, peeled and deveined
  • ½ tsp. each paprika, black pepper, garlic powder, onion powder and dried oregano
  • 1 tbsp. fresh thyme leaves
  • 2 tbsp. unsalted butter
  • 1 tbsp. extra virgin olive oil
  • 1 cup grape tomatoes, halved
  • 2 tbsp. minced garlic
  • ¼ tsp. kosher salt
  • ¼ cup sliced scallions
  • ¼ cup white wine

Instructions
 

  • Begin by making the Creamy Cheddar Grits: In a 4 quart Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter. Cover and set aside until the grits are ready. Right before serving, stir in the cheese.
  • Next, make the Creole Shrimp: Dry off the shrimp very well. In a bowl, toss together the shrimp with the paprika, pepper, garlic and onion powders, oregano and thyme.
  • In a large nonstick skillet, melt the butter and oil on medium heat. Add the shrimp and cook on both sides until they are almost cooked through. Add the rest of the ingredients and cook until the shrimp are pink and completely cooked through. The shrimp should cook in 5 to 10 minutes, total.
Keyword shrimp
Tried this recipe?Let us know how it was!
seafood
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by Sharon
King Cake with Pistachio Filling for the Bread Machine
March 1, 2022

King Cake with Pistachio Filling for the Bread Machine

King Cake with Pistachio Filling for the Bread Machine is one of our favorite sweet breads. I start this bread by making a sweet yeast dough. Then, I spread it with a nutty and sweet pistachio spread. After I bake the breads, I top them …

breads
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by Sharon
Burrata Topped Fettuccini Puttanesca
February 27, 2022

Burrata Topped Fettuccini Puttanesca

Burrata Topped Fettuccini Puttanesca is one of our favorite Italian dinners. I start this dish by making a homemade Puttanesca sauce using fresh plum tomatoes. Next, I toss the sauce with silky egg fettuccini. Finally, I top the pasta with grated Parmesan and burrata cheese. …

meatless
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by Sharon
French Toast Sticks with Strawberry Syrup
February 26, 2022

French Toast Sticks with Strawberry Syrup

French Toast Sticks with Strawberry Syrup are one of our favorite breakfasts. I start this dish by baking homemade challah. Sometimes, though, I buy a premade challah. Then, I cut the challah into sticks, dip it in eggs, and fry it until it’s golden brown. Then, I top the French toast with a homemade strawberry syrup, whipped cream, and more berries. We like this dish for several reasons. First of all, I like that I can use up my day old challah in this recipe. Secondly, I like that the strawberry syrup can be made ahead of time. And, we ate some of the leftover syrup on our ice cream sundaes. It was delicious! And, finally, we all love the buttery French toast and sweet strawberries.

The Equipment I Used

  • A Nonstick Pan- I recommend you use a nonstick pan to fry your French toast.
  • An Electric Mixer- You’ll need this to whip the cream.

The Ingredients Needed for French Toast Sticks with Strawberry Syrup

  • Heavy Cream- You’ll need this for the whipped cream. Don’t use light cream or half and half. They won’t whip up. I also use this to dip the toast into, along with the eggs.
  • Powdered Sugar- Add some of this to the cream to sweeten it up. You can also dust your toast with some powdered sugar.
  • Bread- I like to use homemade challah for this recipe. But, you can use any white bread. Brioche would be good.
  • Strawberries- For the syrup, frozen strawberries work just fine.
  • Cornstarch- You’ll need this to thicken the syrup.

How I Made my French Toast

  • First, I made my challah and let it cool.
  • Next, I made the strawberry syrup. Keep an eye on it so that it doesn’t burn.
  • Then, I whipped my cream. Don’t overwhip it or it will turn into butter.
  • Next, I fried my toast. Watch it carefully so that it doesn’t burn.
  • Finally, I added all my toppings and served it up.

If you like French toast, you need to try these scrumptious French Toast Sticks with Strawberry Syrup.

French Toast Sticks with Strawberry Syrup
French Toast Sticks with Strawberry Syrup
French Toast Sticks with Strawberry Syrup

French Toast Sticks with Strawberry Syrup

Challah French Toast Sticks with Strawberry Syrup, whipped cream, and berries.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, French
Servings 4

Equipment

  • electric mixer

Ingredients
  

  • 4 tbsp. unsalted butter
  • 8 slices Challah or other white bread, cut in one inch thick sticks
  • 4 eggs, beaten
  • ¼ cup heavy cream
  • 1 tsp. ground cinnamon
  • 1 cup strawberries, halved

For the Strawberry Syrup:

  • 2 cups sliced strawberries, fresh or frozen
  • ½ cup each granulated sugar and water
  • 1 tbsp. cornstarch

For the Whipped Cream:

  • 1 cup heavy cream
  • 1 tbsp. powdered sugar
  • 1 tsp. vanilla extract

Instructions
 

  • Begin by making the Strawberry Sauce: Mix all the ingredients in a three quart saucepan. Bring to a boil and then simmer for 15 minutes or until the sauce is thickened. Cover to keep warm until serving.
  • Next, make the whipped cream: Place the cream, vanilla, and powdered sugar in a mixing bowl, and whip it with the whisk beater on high until it's fluffy. Chill until serving.
  • Next, heat a tablespoon of butter in a large nonstick skillet on medium heat. Beat together the eggs and cream in a bowl. Dip a quarter of the sticks quickly, on both sides, into the eggs. Fry them in butter, on both sides, until they're golden brown. Add more butter, as needed, to fry the rest of the sticks, in batches.
  • Top the sticks with powdered sugar ( if you like), strawberry syrup, whipped cream, and strawberries.
Keyword breakfast
Tried this recipe?Let us know how it was!
Bread Machine Challah

Bread Machine Challah

An easy and beautiful braided bread machine bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Course Bread
Cuisine Jewish
Servings 10

Equipment

  • Bread Machine

Ingredients
  

  • ¾ cup water
  • 1 egg
  • 2 tbsp. sugar
  • 1¼ tsp. salt
  • 3 cups flour (360g)
  • 2 tsp. active dry yeast

For Egg Wash:

  • 1 beaten egg
  • 1 tbsp. water

Instructions
 

  • Add all the ingredients in the order suggested by your bread machine. Set your bread machine for the dough cycle, and let the machine run that full cycle.
  • When the dough is ready, divide it into 3 sections and braid it and place it on a parchment covered baking sheet. Cover it with plastic wrap and let it rise 20 minutes.
  • Brush it all over with the egg wash and bake it at 375° for 25 minutes.
Keyword bread
Tried this recipe?Let us know how it was!
breakfast
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by Sharon
Chicken and Feta Salad with Meyer Lemon Vinaigrette
February 23, 2022

Chicken and Feta Salad with Meyer Lemon Vinaigrette

Chicken and Feta Salad with Meyer Lemon Vinaigrette is one of our favorite salads. I start this salad by roasting some chicken breasts. While the chicken cooks, I make a quick dressing and top a big platter of salad with rows of vegetables, olives, and …

chicken
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by Sharon