Recent Posts

Rainbow Sprinkle Cake Cookies
February 20, 2022

Rainbow Sprinkle Cake Cookies

Rainbow Sprinkle Cake Cookies are one of our favorite treats. We love these cookies for several reasons. First of all, I like that these cookies are so quick to make. I can make all 24 of these cookies in thirty minutes. Secondly, I like that …

dessert
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by Sharon
Red Velvet Scones with Vanilla Glaze
February 18, 2022

Red Velvet Scones with Vanilla Glaze

Red Velvet Scones with Vanilla Glaze are one of our favorite winter treats. I start these scones by mixing together a rich red velvet dough. If you’ve never had a red velvet baked good, it has a light chocolate flavor. Then, after I bake the …

breads
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by Sharon
Jalapeno Burgers with Chipotle Aioli
February 17, 2022

Jalapeno Burgers with Chipotle Aioli

Jalapeno Burgers with Chipotle Aioli are one of our favorite burgers. I start this dinner by making beef patties mixed with onions and jalapenos. Then, I top each burger with Monterey Jack cheese, crisp lettuce, and juicy tomato slices. Finally, I add a creamy Chipotle Aioli. And this all gets piled on buttery brioche buns. We like these cheeseburgers for several reasons. First of all, I like that I can make this meal in under an hour. Secondly, I like that these cheeseburgers reheat really well. Simply reheat them in the microwave. And, lastly, we all adore the spicy flavors in these burgers.

The Equipment I Used

  • A Cast Iron Skillet- I like to make my burgers in a cast iron skillet. But, you can use any skillet that you like.

The Ingredients Needed for Jalapeno Burgers with Chipotle Aioli

  • Ground Chuck Meat- I like to use ground chuck meat in my burgers. I find that it makes the most juicy burgers. But, you can use any kind of ground beef that you like.
  • Jalapenos- You’ll need jalapenos for the ground beef mixture.
  • Chipotles in Adobo Sauce- These can be found in cans in the Hispanic section of your market. I like to store the contents of the can in my freezer.
  • Oil- I use extra virgin olive oil to fry my burgers, but you could also use vegetable oil.
  • Jalapenos- Use fresh jalapenos.
  • Cheese- I topped my burgers with Monterey Jack cheese, but you could also use Monterey Pepper Jack cheese.
  • Mayonnaise- Use this for the aioli. I always use Hellmann’s mayonnasie.
  • Buns- I used brioche buns, but you can use any buns you like.
  • Bacon- I like the Niman Ranch bacon.

How I Made my Burgers

  • First, I cooked the onion and jalapeno.
  • Next, I mixed them into my burger meat.
  • Finally, I cooked the burgers. It’s important to watch the burgers closely, so that they don’t burn.

If you like spicy burgers, you need to try these delicious and satisfying Jalapeno Burgers with Chipotle Aioli.

Jalapeno Burgers with Chipotle Aioli
Jalapeno Burgers with Chipotle Aioli
Jalapeno Burgers with Chipotle Aioli

Jalapeno Burgers with Chipotle Aioli

Beef burgers filled with minced onions and jalapenos. Topped with Monterey Jack cheese and a Chipotle Aioli.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 4

Ingredients
  

  • 2 tbsp. olive oil
  • ½ cup minced onions
  • ¼ cup minced jalapenos
  • 1 pound ground beef chuck meat
  • 1 cup Monterey Jack cheese, shredded
  • 1 large tomato, sliced
  • 1 avocado, sliced
  • 4 brioche buns

For The Chipotle Aioli:

  • ½ cup mayonnaise
  • 2 tbsp chipotles in adobo, minced

Instructions
 

  • On low heat, heat a tablespoon of olive oil in a skillet. Add the onion and jalapeno and cook until very soft for about ten minutes. Pour the cooked vegetable into a bowl. Add the beef and salt and pepper and form the mixture into four patties.
  • Heat a cast iron skillet on high heat. Drizzle the skillet with the other tablespoon of oil, and cook the burgers to your desired doneness. When they're almost done, top each burger with the cheese.
  • While the burgers cook, mix together the Chipotle Mayonnaise. Simply mix together the mayonnaise and the chipotles. Spread the buns with the Chipotle Mayonnaise. Add a burger to each bun, along with some lettuce and tomato.
Keyword beef
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beef
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by Sharon
Fried Oyster Sandwiches with Lemon Aioli
February 16, 2022

Fried Oyster Sandwiches with Lemon Aioli

Fried Oyster Sandwiches with Lemon Aioli are one of our favorite seafood dinners. I start this meal by dredging oysters in milk and then flour and cornmeal. Then, I quickly deep fry the oysters. Finally, I put them in a hoagie roll with lettuce, tomato, …

seafood
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by Sharon
Chicken Wings with Mango Barbecue Sauce
February 13, 2022

Chicken Wings with Mango Barbecue Sauce

Chicken Wings with Mango Barbecue Sauce are one of our favorite appetizers. I start this recipe by baking chicken wings. Then, I make a homemade gingery mango barbecue sauce and brush it all over the wings. We love these wings for several reasons. First of …

Uncategorized
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by Sharon
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. We like this salad for several reasons. First of all, I like that this salad is hearty enough to be a main course. Secondly, I like that the beets can be made ahead of time, and then I can use them in this salad and other salads. And, lastly, we all love the fresh and delicious flavors in this salad.

The Equipment I Used

  • Saucepans- I used two three-quart saucepans to cook my beets. It’s important to cook the red beets and yellow beets in their own pots. Otherwise, the red beets will dye the yellow beets red.
  • A Salad Spinner- Use a salad spinner to dry your arugula. If your greens are wet, the dressing won’t cling to them.
  • A Small Jar- I use a jar to shake up my dressing.

The Ingredients Needed for Beet Salad with Orange Vinaigrette

  • Beets- I find smaller beets to be sweeter than larger beets.
  • Oranges- Use a naval orange. Peel it, and cut it into segments.
  • Orange Juice- For the vinaigrette, I recommend squeezing a juice orange for the juice.
  • Orange Zest- Use a zester or the small holes on a grater to zest your orange.
  • Honey- An orange blossom honey would be great in this vinaigrette.

How I Made my Salad

  • First, I cooked my beets. Use a fork to see if the beets are done.
  • Next, I made the Orange Vinaigrette.
  • Then, I tossed everything together in a big bowl and added the dressing.

If you like beets, you need to try this fresh and delicious Beet Salad with Orange Vinaigrette.

Beet Salad with Orange Vinaigrette
Beet Salad with Orange Vinaigrette
Beet Salad with Orange Vinaigrette

Beet Salad with Orange Vinaigrette

Red and yellow beets tossed with oranges, arugula, goat cheese and walnuts. Topped with an Orange Vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Vegetables
Cuisine American
Servings 4

Ingredients
  

  • 3 small red beets, well washed and trimmed
  • 3 small yellow beets, well washed and trimmed
  • 1 naval orange, peeled and cut into segments
  • 4 ounces goat cheese, crumbled
  • ½ cup chopped walnuts
  • 4 cups arugula

For the Orange Vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tbsp. fresh orange juice
  • 1 tsp. orange zest
  • 1 tbsp. red wine vinegar
  • 1 tsp. honey
  • ¼ tsp. each kosher salt and black pepper

Instructions
 

  • First, cook the beets: Place the yellow beets in one three-quart saucepan, and the red beets in another three-quart saucepan. Fill both pots with water, until the beets are completely submerged. Cover the pots and simmer for thirty minutes or until the beets are tender. Rub the beets under cold running water to remove the skins. Slice the beets.
  • While the beets are cooking, make the Orange Vinaigrette: Simply shake all the ingredients together in a small jar.
  • Toss the sliced beets with the rest of the ingredients. Add as much dressing as you like.
Keyword salad, vegetables
Tried this recipe?Let us know how it was!
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 …

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 of all, I like that I can cook this in under thirty minutes. So, it’s perfect for busy days. Secondly, I like that this dish only uses a few ingredients that I always have on hand. For years, I bought fish right on the day I wanted to cook it. But, now, I buy it at the beginning of the week and just keep it in the freezer. Then, I defrost it overnight in the refrigerator. Honestly, we don’t notice any difference in the taste. Also, I store my andouille in the freezer, too. And, lastly, we all love the rich and delicious flavor in this dish.

The Equipment I Used

  • A Nonstick Skillet- I highly recommend you use a nonstick skillet. Because, sole is a delicate fish. If it sticks to the pan it will fall apart. It will still taste good, but it will look messy.

The Ingredients Needed for Sole with Andouille Cream Sauce

  • Fillet of Sole- I used fillet of sole, but red snapper would also be delicious. Just be sure to adjust the cooking time for different kinds of fish.
  • Andouille Sausage- This is a fully cooked sausage. Try and buy the best quality andouille you can. A high quality andouille will definitely improve the taste of the sauce.
  • Flour- Use all purpose flour to coat the fish before frying it.
  • White Wine- I used Cabernet Sauvignon for the sauce. I just buy the tiny bottles of wine and store them in my pantry.

How I Made my Fish

  • First, I made my sauce. It’s important to simmer the cream until it thickens.
  • Next, I cooked the fish. The sole fillets cook very quickly.

If you like Creole flavors, you need to try this buttery and delicious Sole with Andouille Cream Sauce.

Sole with Andouille Cream Sauce
Sole with Andouille Cream Sauce
Sole with Andouille Cream Sauce

Sole with Andouille Cream Sauce

Sole fillets topped with an Andouille Cream Sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

For the Andouille Cream Sauce:

  • 2 tbsp. unsalted butter
  • 6 ounces andouille sausage, thinly sliced
  • 1 tbsp. minced garlic
  • 1 cup heavy cream
  • ¼ tsp. Creole seasoning
  • ¼ tsp. paprika
  • 2 tbsp. white wine
  • 1 tbsp. fresh lemon juice

For the Sole:

  • 1 pound sole fillets
  • 1 tsp. Creole seasoning
  • 1 cup all purpose flour
  • 2 tbsp. unsalted butter
  • 1 lemon, cut in wedges
  • 1 tbsp. fresh thyme

Instructions
 

  • Begin by making the Andouille Cream Sauce: In a medium skillet, on low heat, melt the butter. Add the andouille and garlic and cook for one minute. Add the cream, white wine, and spices and simmer until thickened for about four minutes. Add the lemon juice. Remove from the heat and cover to keep warm.
  • Season the fish with the Creole seasoning and dredge it in the flour. In a large nonstick skillet, melt the butter on medium heat. Cook two fillets at a time, for about two minutes per side. Cook them until they start to brown and are cooked through. As they cook remove them to a platter and cover to keep warm. Add more butter to the pan as needed.
  • Serve the fillets topped with the sauce. Sprinkle with the thyme leaves and serve with the lemon wedges.
Keyword seafood
Tried this recipe?Let us know how it was!
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