Recent Posts

Beet Salad with Orange Vinaigrette
February 12, 2022

Beet Salad with Orange Vinaigrette

Beet Salad with Orange Vinaigrette is one of our favorite winter salads. I start this salad by simmering red and yellow beets. Then, I toss the beets with orange segments, chopped walnuts, goat cheese, and arugula. Then, I toss it all with an Orange Vinaigrette. …

salad
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by Sharon
Red Velvet Cheesecake Brownies
February 10, 2022

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies are one of our favorite cookies. I start these cookies by making a red velvet brownie batter. Then, I top it with a creamy cheesecake layer. Finally, I swirl the two layers together. We like these bars for several reasons. First …

dessert
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by Sharon
Steak and Mango Coconut Rice Bowls
February 9, 2022

Steak and Mango Coconut Rice Bowls

Steak and Mango Coconut Rice Bowls are one of our favorite steak dinners. I start this dish by making creamy coconut rice. Then, I grill tender skirt steak and serve it over the rice with mango and fresh veggies. I like these bowls for several reasons. First of all, I like that I can make this complete dinner in a bowl in less than one hour. Secondly, I like that this is a complete dinner. No side dishes are necessary. And, lastly, we all love the fresh and delicious flavors in this bowl.

The Equipment I Used

  • A Cast Iron Skillet- I like to make my steak in a cast iron skillet, but you could also use a grill pan or any large skillet.

The Ingredients Needed for Steak and Mango Coconut Rice Bowls

  • Steak- I like to use skirt steak for this recipe. But, feel free to use any steak you prefer.
  • Rice- I recommend either jasmine or basmati rice for this recipe.
  • Coconut Milk- Use full fat coconut milk. I like the Native Forest brand.
  • Mango- Use a fresh, ripe mango.
  • Radishes-They add a nice peppery flavor to the dish.
  • Jalapenos- Be sure to remove the seeds.
  • Cucumber- I like to use the English cukes that don’t need to be peeled.
  • Mint- Be sure to wash this well.

How I Made my Rice Bowls

  • First, I made my rice. Be sure to turn the rice down low so that it doesn’t boil over.
  • Next, I grilled my steak. If you like your steak well done, you might want to start it in the pan, but then finish it in the oven. I like to sear my steak in a pan on both sides. Then, I bake it at 350 degrees for ten minutes.
  • Finally, I put rice in each of my bowls, and added all the toppings.

If you like steak, you need to try these fresh and delicious Steak and Mango Coconut Rice Bowls.

Steak and Mango Coconut Rice Bowls
Steak and Mango Coconut Rice Bowls
Steak and Mango Coconut Rice Bowls

Steak and Mango Coconut Rice Bowls

Coconut Rice topped with skirt steak, fresh mango, and veggies.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Main Course
Cuisine Vietnamese
Servings 4
Calories 450 kcal

Ingredients
  

For The Coconut Rice:

  • 1 cup Jasmine rice
  • ½ tsp. kosher salt
  • ½ cup coconut milk
  • 1 cup water
  • 2 tbsp. unsalted butter

For the Skirt Steak:

  • 1 pound skirt steak
  • 2 tbsp. vegetable oil
  • ¼ tsp. seasoned salt

For the Lime and Cilantro Dressing:

  • ¼ cup fresh lime juice
  • ¼ cup extra virgin olive oil
  • ½ tsp. fish sauce
  • 1 tsp. sugar
  • 1 tsp. garlic, minced
  • â…› tsp. red pepper flakes
  • 2 tbsp. cilantro, minced

To Assemble the Bowls:

  • 1 mango, sliced
  • ½ cup red onion, sliced
  • ½ cup radishes, sliced
  • 1 jalapeno, sliced
  • 1 cup cucumbers, sliced
  • ¼ cup mint leaves

Instructions
 

  • Start by cooking the rice: In a three- quart saucepan bring the water, butter, and coconut milk to a boil. Add the rice and salt. Cover and simmer the rice for 16 minutes. Then, remove the rice from the heat and let it sit covered for ten minutes.
  • Next, make the Lime and Cilantro Dressing: Just shake all the ingredients together in a small jar.
  • Next, grill the steak: Heat a cast iron skillet, or gill pan, on high heat. Brush the steak with the oil and sprinkle with the seasoned salt. Cook on both sides to your desired doneness. We like our steaks fairly well done. So, I usually cook them for about ten minutes in the pan, and another ten minutes in a 350 degree oven. When the steaks are done let them rest for five minutes. Then, slice them thinly.
  • Finally, assemble the bowls: Divide the rice between four bowls. Top with sliced steak. Add some of each vegetable and mango to the bowl and serve.

Nutrition

Calories: 450kcal
Keyword beef
Tried this recipe?Let us know how it was!
beef
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by Sharon
Sole with Andouille Cream Sauce
February 7, 2022

Sole with Andouille Cream Sauce

Sole with Andouille Cream Sauce is one of our favorite fish dinners. I start this dish by cooking fresh sole fillets in butter until they’re golden brown. Then, I top them with a rich Andouille Cream Sauce. We like this dish for several reasons. First …

seafood
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by Sharon
Fried Chicken Sandwiches with Gochujang Mayonnaise
February 5, 2022

Fried Chicken Sandwiches with Gochujang Mayonnaise

Fried Chicken Sandwiches with Gochujang Mayonnaise are one of our favorite chicken sandwiches. I start this sandwich by dredging chicken breasts in flour and buttermilk with a little spicy gouchujang. Then, I dip fry the chicken until they’re crispy and delicious. Next, I put them …

chicken
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by Sharon
Braised Short Ribs with Butternut Squash Risotto
February 3, 2022

Braised Short Ribs with Butternut Squash Risotto

Braised Short Ribs with Butternut Squash Risotto is one of our favorite winter dinners. I begin this dish by making the short ribs. While the ribs cook, I make the risotto. Then, I serve the ribs on top of the risotto. We like this dish for several reasons. First of all, I like that this whole meal can be made ahead of time. Then, I reheat the risotto in the microwave and I heat the ribs up right in the pot in the oven for 30 minutes. Secondly, I like that most of this meal gets made in the oven, and needs little hands on attention. And, lastly, we all love the creamy risotto and rich braised beef.

The Equipment I Used

  • A Food Processor- I used this to puree my butternut squash. If you don’t have one, you could probably just mash it with a fork.
  • A Dutch Oven- I like to cook both the ribs and the risotto in Dutch ovens.

The Ingredients Needed for Braised Short Ribs with Butternut Squash Risotto

  • Beef- You’ll need beef short ribs for this dish.
  • Wine- For the ribs, I used Cabernet Sauvignon.
  • Chicken Stock- I always use homemade chicken stock. The recipe is below.
  • Arborio Rice- You’ll need to use Arborio rice for the risotto.
  • Squash- Use a butternut squash.

How I Made my Ribs and Risotto

  • First, I braised my ribs. Obviously, I skipped the Boursin potatoes.
  • Next, I baked my squash.
  • Then, I made the risotto. You want to add more stock when the rice just begins to stick to the pot. It’s important to stir it almost constantly. This helps the rice cook more evenly.
  • Finally, I served the ribs on top of the risotto.

If you like short ribs, you need to try this rich and delicious Braised Short Ribs with Butternut Squash Risotto.

Braised Short Ribs with Butternut Squash Risotto
Braised Short Ribs with Butternut Squash Risotto
Short Ribs with Boursin Potatoes

Short Ribs with Boursin Potatoes

Red wine braised short ribs, with carrots. Served with Boursin cheese mashed potatoes.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 550 kcal

Ingredients
  

For the Red Wine Braised Short Ribs:

  • 3 pounds beef short ribs
  • ½ cup all- purpose flour
  • 2 tbsp. olive oil
  • ¼ tsp. each kosher salt and black pepper
  • 6 large carrots, peeled and halved
  • 1 large shallot, chopped
  • 2 cups onion, chopped
  • 6 cloves garlic, chopped
  • 1 cup celery, sliced
  • ¾ cups Cabernet Sauvignon, or other red wine
  • 1¾ cups chicken stock
  • 4 sprigs fresh thyme
  • 1 dried bay leaf

For the Boursin Mashed Potatoes:

  • 4 cups red potatoes, peeled and cut in two- inch cubes
  • ¼ tsp. kosher salt
  • 4 tbsp. salted butter
  • 5.2 ounces Boursin cheese
  • ¼ tsp. black pepper
  • ¼ cup whole milk

Instructions
 

  • Preheat the oven to 325 degrees.
  • Dry the ribs off well with paper towels, and then sprinkle them well the salt and pepper. Next, roll them around in the flour until they're dusted all over with flour.
  • Heat a Dutch oven with olive oil, over medium heat. Brown a few ribs at a time, until they're brown all over. Remove browned ribs to a plate.
  • Add the onions, carrots, shallots, garlic, and celery to the pot and cook them for five minutes. Then, add the wine and chicken stock and let them simmer for five minutes. Add the ribs back to the pot along with the thyme, bay leaf and a half teaspoon more of both the salt and pepper. Bring the pot to a simmer, and then cover and bake it for two and a half hours.
  • If you like, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
  • While the ribs bake, make the Boursin Mashed Potatoes: Put the potatoes and salt in a three- quart saucepan and cover with them with three inches of water. Bring the pot to a boil and cook uncovered for about ten minutes or until the potatoes are fork tender.
  • Drain the potatoes and then add them back to the pot. Let them dry for a few minutes and then mash them with the rest of the ingredients.
  • Serve the ribs and carrots along the gravy and mashed potatoes.

Nutrition

Calories: 550kcal
Keyword beef
Tried this recipe?Let us know how it was!
Braised Short Ribs with Butternut Squash Risotto

Butternut Squash Risotto

Creamy risotto with Parmesan and butternut squash.
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Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4

Equipment

  • Food processor

Ingredients
  

For the Risotto:

  • 2 tbsp. unsalted butter
  • 1 cup minced onions
  • 1 cup Arborio rice
  • 4 cups chicken stock
  • ½ cup Parmesan cheese
  • ½ cup butternut squash puree

For the Butternut Squash Puree:

  • 1 butternut squash
  • 6 tbsp. unsalted butter
  • 4 tbsp. brown sugar
  • ¼ tsp. each kosher salt and cinnamon

Instructions
 

  • Begin by making the Butternut Squash: Preheat the oven to 325 degrees. Cut the squash in half horizontally and scoop out the seeds. Fill the cavities with the rest of the ingredients. Place them on a baking sheet and bake for an hour and 15 minutes or until they're tender. Scoop out a half cup of the flesh and puree in the food processor. Freeze the rest of the squash for another use.
  • When the squash is about thirty minutes from being done, make the risotto: In a four quart saucepan, bring the chicken stock to a simmer. In a Dutch oven, melt the butter and cook the onion on low heat until it's softened. Add the rice stir until it's well coated with the butter and onions. Add the stock in one quarter cup increments, stirring the rice with a wooden spoon.
  • Add another quarter cup of stock when the rice begins to stick to the bottom of the pot. Keep adding stock in quarter cup increments and stirring until the rice is slightly tender. You may not need all the stock. Stir in the squash and the Parmesan and serve.
Keyword Side Dish
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!
beef
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by Sharon
Homemade Cheese Ravioli with Vodka Sauce
February 2, 2022

Homemade Cheese Ravioli with Vodka Sauce

Homemade Cheese Ravioli with Vodka Sauce is one of our very favorite pasta dinners. I start this dish by making homemade cheese ravioli. Then, I top the ravioli with my homemade vodka sauce. We love this dish for several reasons. First of all, I like …

meatless
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by Sharon
Tex-Mex Shrimp Salad Bowls
January 30, 2022

Tex-Mex Shrimp Salad Bowls

Tex-Mex Shrimp Salad Bowls are one of our favorite shrimp dinners. This meal-in-a-bowl features spicy shrimp and fresh veggies, topped with a Creamy Cilantro Dressing. We love these bowls for several reasons. First of all, I love that I can make this complete meal in …

seafood
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by Sharon
Fettuccini Bolognese with Whipped Ricotta
January 29, 2022

Fettuccini Bolognese with Whipped Ricotta

Fettuccini Bolognese with Whipped Ricotta is one of our favorite cozy winter dinners. I start this dish by making my homemade Bolognese sauce. Then, I serve it over fettuccini. Finally, I top it all with whipped ricotta and fresh basil. We love this dish for several reasons. First of all, I like that this recipe makes enough sauce for a few meals. I freeze all the extra sauce in freezer bags, and then just microwave the frozen sauce for a quick meal. And it tastes just as fresh as the day it was made. Secondly, I like that this dish uses ingredients I always have in the house. That makes this dish relatively inexpensive to prepare. And, lastly, with all our snowy winter weather, this is the perfect cozy winter dinner.

The Equipment I Used

  • A Food Processor- I used a food processor to whip my ricotta. You could probably just whip it by hand, too.
  • A Dutch Oven-I like to cook my sauce in a large Dutch oven. But, you can use any large pot.

The Ingredients Needed for Fettuccini Bolognese with Whipped Ricotta

  • Bacon- Adding bacon to the sauce adds lots of great flavor.
  • Ground Chuck Meat- I use ground chuck for the sauce. I think it has the best flavor.
  • Tomato Paste and Crushed Tomatoes- The Muir Glen organics are my favorite.
  • Parmesan Cheese Rinds- Save the rinds from your Parmesan cheese for this recipe. It adds fantastic flavor.
  • Nutmeg- Buy whole nutmeg and grate it yourself. It adds tons of flavor.
  • Ricotta Cheese- I highly recommend fresh ricotta, if you can find it.
  • Fettuccini- DeCecco makes a delicious egg fettuccini. It’s my favorite.

How I Made my Pasta Bolognese

  • First, I made my sauce. I like to start it early in the day and let it cool down. Then, I can remove some of the fat that rises to the top.
  • Next, I cooked my fettuccini in lots of water with three tablespoons of kosher salt. The salt adds so much great flavor.
  • Finally, I whipped my ricotta for the perfect topper.

If you like meat sauce, you need to try this rich and delicious Fettuccini Bolognese with Whipped Ricotta.

Fettuccini Bolognese with Whipped Ricotta
Fettuccini Bolognese with Whipped Ricotta
Easy Homemade Bolognese Sauce

Easy Homemade Bolognese Sauce

A rich Italian tomato sauce filled with ground beef, tomatoes, and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 12
Calories 300 kcal

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 1 cup each chopped bacon and onions
  • ¾ cup each diced carrots and celery
  • 2 tbsp. minced garlic
  • 1½ pounds ground chuck meat
  • ¼ cup tomato paste
  • 1½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 cup Cabernet Sauvignon or other red wine
  • 2 cups chicken stock
  • 1 cup whole milk
  • 28 ounces canned crushed tomatoes
  • ¾ cup Parmesan cheese rinds
  • ½ tsp. crushed red pepper flakes
  • 2 bay leaves
  • ¼ tsp. nutmeg
  • 2 tbsp. fresh thyme leaves

Instructions
 

  • Heat a large Dutch oven on low heat. Add the oil, onions, bacon, carrots, celery, and garlic. Cook for about ten minutes, until all the vegetables are nice and soft, and the bacon is starting to brown. Stir frequently.
  • Add the beef, and cook for about five minutes, just until it's no longer pink. Add the tomato paste, salt, and pepper and cook for three minutes. Add the wine and cook for five minutes.
  • Add the chicken stock, milk, tomatoes, Parmesan rinds, red pepper flakes, and bay leaves. Simmer for an hour and a half, stirring frequently, and scraping down the sides of the pot.
  • Remove the bay leaves and cheese rinds. Add the nutmeg and thyme.
  • To serve with pasta, just stir about a quarter of the sauce into a pound of cooked pasta. Add extra Parmesan and fresh basil and serve. Freeze the rest of the sauce in three separate containers. Use for three more dinners.

Nutrition

Serving: 1cupCalories: 300kcal
Keyword beef
Tried this recipe?Let us know how it was!
Fettuccini Bolognese with Whipped Ricotta

Whipped Ricotta Cheese

Ricotta cheese whipped until fluffy.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 150 kcal

Equipment

  • Food processor

Ingredients
  

  • 1 cup ricotta cheese
  • 2 tbsp. fresh basil
  • ¼ tsp. kosher salt

Instructions
 

  • Process all the ingredients together in the food processor until light and fluffy.
  • Serve on top of your favorite pasta dish.

Nutrition

Calories: 150kcal
Keyword beef
Tried this recipe?Let us know how it was!
beef
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by Sharon
Baked Chocolate Donuts with Coconut Glaze
January 28, 2022

Baked Chocolate Donuts with Coconut Glaze

Baked Chocolate Donuts with Coconut Glaze are one of our favorite donuts. I start this recipe by stirring up an easy chocolate batter. Then, I just bake them in the oven, which makes this recipe super easy. Next, I frost them with a sweet coconut …

breads
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by Sharon