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Creamy Broccoli and Prosciutto Penne
November 18, 2021

Creamy Broccoli and Prosciutto Penne

Creamy Broccoli and Prosciutto Penne is one of our favorite Italian dinners. I love this dish for several reasons. First of all, I love that I can make this dish in less than thirty minutes. In the time it takes the pasta to cook, I …

pork
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by Sharon
Chocolate Bourbon Pecan Pie
November 17, 2021

Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie is one of our favorite fall desserts. I enjoy making this during all the fall months, and especially for Thanksgiving Day. I love this pie for several reasons. First of all, it’s very easy to make. Secondly, the hands on time …

dessert
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by Sharon
Ribeye Steaks with Chipotle Butter
November 16, 2021

Ribeye Steaks with Chipotle Butter

Ribeye Steaks with Chipotle Butter are one of our favorite fall dinners. I love this dish for several reasons. First of all, I like that this entire dish can be made in a half hour. Secondly, I like that this dish use items I usually have in the house. And, thirdly, we all love the rich and spicy flavors in this meal. Truly, this is a better steak dinner than I’ve had in many a steak house.

The Equipment I Used

  • Cast Iron Skillets- I used two cast iron skillets to make my steaks. I cooked two steaks in each skillet. Crowding my skillet with all four steaks would result in steaks that were steamed not seared.
  • A Thermometer- Use a thermometer to measure the internal temperature of your steaks.

The Ingredients I Used for Ribeye Steaks with Chipotle Butter

  • Steaks- I used ribeye steaks. But, the Chipotle Butter would be delicious on any steak, or even a burger.
  • Seasoned Salt- I used Lawry’s seasoned salt to season my steaks.
  • Garlic- I prefer the peeled cloves. Then, I just store them in my freezer.
  • Shallots- These add great flavor to the Chipotle Butter.
  • Chipotles in Adobo Sauce- Truly, these are the star of this dish. You can find chipotles in a can in the Tex-Mex section of your market. I store them in my freezer.
  • Basil- Fresh basil adds a nice herbal flavor to the butter.
  • Lime Zest- This also adds great flavor to the butter.
  • Vegetable Oil- I brush my steaks with oil to sear them. Don’t use olive oil or butter, because they will burn.

How I Made my Steaks

  • First, I made the Chipotle Butter. Use the plastic wrap to help shape the butter into a log. I had some leftover butter, so i put it in my freezer. I’m sure it will come in handy to season up a sauce or a vegetable.
  • Next, I seared my steaks. It’s important to check the temperature with your thermometer frequently.
  • Finally, I topped the steaks with the butter and served them up.

If you’re a steak lover, you need to try these rich and tender Ribeye Steaks with Chipotle Butter.

Ribeye Steaks with Chipotle Butter
Ribeye Steaks with Chipotle Butter
Ribeye Steaks with Chipotle Butter

Ribeye Steaks with Chipotle Butter

Tender ribeye steaks topped with homemade chipotle butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 560 kcal

Equipment

  • cast iron skillet

Ingredients
  

  • 4 rib eye steaks
  • 1 tbsp. vegetable oil
  • ¼ tsp. seasoned salt

For the Chipotle Butter:

  • 4 tbsp. unsalted butter, softened
  • 1 tsp. each minced garlic and minced shallots and lime zest
  • 1 tbsp. each chipotle peppers, minced and fresh basil, chopped

Instructions
 

  • Begin by making the Chipotle Butter: In a small bowl, mix together all the ingredients. Place the mixture on a sheet of plastic wrap, and roll the butter into a little log. Chill in the refrigerator.
  • Next, make the steaks. Dry the steaks well. Heat two cast iron pans on high heat. Season the steaks on both sides with the seasoned salt. Brush them on both sides with vegetable oil. Cook the steaks, two per skillet, on both sides, for about four minutes per side. For medium rare steak, cook until the steaks are 145 degrees in the middle.
  • If you like your steaks more well done, you may want to bake the steaks at 350 degrees, after searing them, for about ten minutes.
  • Let the steaks rest for five minutes, on a cutting board. To serve the steak, top each one with a slice of the Chipotle butter.

Nutrition

Calories: 560kcal
Keyword beef
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beef
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by Sharon
Chicken with Light and Fluffy Dumplings
November 12, 2021

Chicken with Light and Fluffy Dumplings

Chicken with Light and Fluffy Dumplings is one of our favorite fall meals. I love this dish for several reasons. First of all, I like that this dish can be made ahead of time. This soup reheats great in the microwave. However, if you do …

Uncategorized
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by Sharon
Sweet Potato Enchiladas with Green Chile Sauce
November 11, 2021

Sweet Potato Enchiladas with Green Chile Sauce

Sweet Potato Enchiladas with Green Chile Sauce are one of our favorite fall dinners. I love this dish for several reasons. First of all, I like that I can make this dish ahead of time and reheat it right it before serving. Then, I simply …

meatless
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by Sharon
Lobster and Bowties with Herbed Breadcrumbs
November 9, 2021

Lobster and Bowties with Herbed Breadcrumbs

Lobster and Bowties with Herbed Breadcrumbs is one of our favorite seafood pastas. I love this dish for several reasons. First of all, it combines two of my favorite things: lobster and pasta. Secondly, I like that this dish can be made in advance. Sometimes I make the whole thing a day before, and just reheat it gently in the microwave. Or, sometimes I make just the lobster in advance. Then, I just warm it up for a minute in the microwave, and then stir it into the sauce. And, lastly, I like that this dish is fancy enough to serve to company, but relatively easy to make.

The Equipment I Used

  • A Large Pot- You’ll need a tall pot for steaming the lobsters.
  • A Large Skillet- Use this to make the creamy Parmesan sauce.
  • A Food Processor- You’ll need this to make the breadcrumbs.

The Ingredients Needed for Lobster and Bowties with Herbed Breadcrumbs

  • Lobsters- I used two one pound lobsters to make this dish. To save money you could also use just one lobster, and cut the meat in smaller pieces.
  • Bowties- Use bowties or any pasta that you prefer.
  • Heavy Cream- Be sure to use heavy cream, not light cream.
  • Chicken Stock- I always use homemade chicken stock. The recipe is below.
  • Lemon Juice- Be sure to use fresh lemon juice.
  • Fresh Herbs- Basil, parsley, and thyme add loads of fresh flavor to this dish.
  • Bread- I just used plain white bread, toasted, for the breadcrumbs.
  • Garlic- I like to buy the peeled garlic cloves and keep them in the freezer until I need them.

How I Made my Lobster and Pasta

  • First, I steamed the lobsters. Be sure to not overcook the lobsters.
  • Next, I made the breadcrumbs. Cook them on low heat so they don’t burn.
  • Finally, I made the creamy Parmesan sauce. Simmer it until the cream gets nice and thick.

If you’re a lobster lover, you need to try this creamy and delicious Lobster and Bowties with Herbed Breadcrumbs.

Lobster and Bowties with Herbed Breadcrumbs
Lobster and Bowties with Herbed Breadcrumbs
Lobster and Bowties with Herbed Breadcrumbs

Lobster and Bowties with Herbed Breadcrumbs

Bowties with lobster in a Parmesan sauce, topped with herbed breadcrumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • a Food Processor

Ingredients
  

  • 2 one pound lobsters
  • 12 ounces bowtie pasta
  • 2 tbsp. unsalted butter
  • ¾ cup heavy cream
  • ¾ cup chicken stock
  • 2 tbsp. minced garlic
  • 2 tbsp. lemon juice
  • ¼ tsp. each kosher salt and pepper
  • 1 cup grated Parmesan cheese
  • 1 tbsp. thyme leaves
  • 1 tbsp. lemon zest

For the Herbed Breadcrumbs:

  • 1 cup soft white bread, toasted
  • 2 tbsp. unsalted butter
  • 1 tbsp. each thyme, parsley, and basil

Instructions
 

  • Begin by cooking the lobsters: Bring two inches of water to a boil over high heat in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for twelve minutes.
  • While the lobsters cook, make the breadcrumbs: In a small skillet, melt the butter. Put the bread in a food processor and process it into fine crumbs. Cook them in the butter for three minutes or until toasted. Stir in the herbs.
  • Remove the lobster meat from the shells, and chop it all in half inch pieces. Set aside.
  • Bring a large pot of water to a boil for the pasta, and cook the bowties until they're al dente.
  • In a large skillet, melt the butter. Stir in the cream, garlic and chicken stock. Simmer for six minutes, or until the cream thickens. Stir in the lobster, Parmesan, salt, pepper, and lemon zest and juice. Sprinkle with thyme and serve.
Keyword seafood
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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!
seafood
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by Sharon
Pork Quesadillas with Pineapple Salsa
November 7, 2021

Pork Quesadillas with Pineapple Salsa

Pork Quesadillas with Pineapple Salsa is one of our favorite fall appetizers. I love this recipe for several reasons. First of all, I like that this recipe uses pulled pork. Since, I always have pulled pork in my freezer. This recipe makes a lot of …

Uncategorized
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by Sharon
Shrimp and Lemongrass Noodle Soup
November 3, 2021

Shrimp and Lemongrass Noodle Soup

Shrimp and Lemongrass Noodle Soup is one of our favorite fall soups. I love this soup for several reasons. First of all, I like that I can make this meal ahead of time. Then, I just reheat it in the microwave right before serving. Secondly, …

soup
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by Sharon
Spicy Chicken Macaroni and Cheese
November 1, 2021

Spicy Chicken Macaroni and Cheese

Spicy Chicken Macaroni and Cheese is one of our favorite fall dinners. I start this dish by baking some creamy macaroni and cheese. Then, I fry spicy chicken and serve it on top of the macaroni and cheese. I love this dish for several reasons. First of all, I like that this dish uses items that I always have on hand. That makes it fairly inexpensive to prepare. Secondly, I like that I can make this ahead of time. The mac and cheese can be easily reheated in the microwave. And, the chicken reheats great, especially in the air fryer. Lastly, we all love the rich and delicious flavors in this meal.

The Equipment I Used

  • A Deep Fry Thermometer- In my opinion, this is essential for deep frying.
  • A Dutch Oven- Use this to fry your chicken. You could also use a cast iron skillet.
  • A Baking Dish- You will need a 9×11 baking dish to bake your macaroni and cheese. Or, you could use 6 individual dishes, as I did.

The Ingredients Needed for Spicy Chicken Macaroni and Cheese

  • Chicken- I used boneless, skinless chicken breasts, but you could also use chicken thighs.
  • Tabasco Sauce- Use this to add spice to the chicken.
  • Hot Sauce- This also adds spice as a drizzle on top of the chicken. I used Frank’s Hot Sauce.
  • Buttermilk- I dipped my chicken into this before frying it. Use whole milk buttermilk, if possible. I like Kate’s brand buttermilk.
  • Oil-Fry your chicken in vegetable or peanut oil.
  • Macaroni- I used macaroni, but you could also use small shells.
  • Chicken Stock- For the best flavor, use homemade chicken stock for the cream sauce in the macaroni and cheese. See my recipe below.
  • Cheese- Use extra sharp cheddar for the macaroni and cheese.

How I Made my Fried Chicken Macaroni

  • First, I made the macaroni and cheese.
  • Next, I fried the chicken. Be sure to fry the chicken at the correct oil temperature.
  • Finally, I drizzled the spicy honey on the chicken and served it on top of the macaroni and cheese.

If you love fried chicken, you need to try this rich and cheesy, Spicy Chicken Macaroni and Cheese.

Spicy Chicken Macaroni and Cheese
Spicy Chicken Macaroni and Cheese
Spicy Chicken Macaroni and Cheese

Spicy Chicken Macaroni and Cheese

Baked Macaroni and Cheese topped with spicy fried chicken.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Southern
Servings 6

Equipment

  • deep frying thermometer

Ingredients
  

For the Macaroni and Cheese:

  • 3 cups elbow macaroni
  • 4 tbsp. unsalted butter
  • ¼ cup minced shallots
  • 2 tbsp. all purpose flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ tsp. each kosher salt and dry mustard
  • ¼ tsp. each paprika and black pepper
  • 2 beaten eggs
  • 3 cups extra sharp cheddar

For the Spicy Fried Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 cups all purpose flour (120g)
  • ½ tsp. kosher salt
  • 1 tsp. black pepper
  • 2 tsp. each garlic powder and paprika
  • ¼ tsp. cayenne pepper
  • 2 tsp. tabasco sauce
  • 1 cup buttermilk
  • 2 cups vegetable oil
  • 2 tbsp. unsalted butter
  • 1 tbsp. honey
  • 2 tbsp. hot sauce

Instructions
 

  • Begin this recipe by making the Macaroni and Cheese: Preheat the oven to 350 degrees. Boil the macaroni for the time indicated on the box for al dente pasta and drain it well.
  • Meanwhile, heat a Dutch oven on medium heat, and melt the butter. Cook the shallots until they're tender for about five minutes.
  • Add the flour to the shallots and cook for two minutes. Then, add the chicken stock and cream and cook for two more minutes. Add the salt, pepper, paprika and dry mustard. Remove the pot from the heat.
  • Stir a half cup of white sauce into a bowl with the beaten eggs. This is to temper, or heat up, the eggs so that they don't scramble in the hot sauce. Then, add the warmed up eggs to the pot of white sauce. Stir in the macaroni and the cheese, and pour it into a greased 9 by 11 casserole, or six individual cocottes or ramekins. Bake for 30 minutes.
  • While the macaroni bakes, make the spicy fried chicken: Cut each breast into one inch cubes. In a Dutch oven, heat about one inch of oil until it reaches 350 degrees.
  • As the oil heats, prepare your dredging station. Fill one bowl with the buttermilk and the tabasco sauce. Divide the flour and spices between two bowls.
  • Dip each piece of chicken into the first bowl of flour, then in the buttermilk, and then back into the flour. When the oil reaches 350 degrees, fry a quarter of the chicken cubes until they're golden brown all over. You'll need to turn the cubes around as they cook. They will cook in about three minutes. Drain the chicken on a wire rack. Repeat with the other three quarters of the chicken. Do not add new batches until the oil has reheated to 350 degrees.
  • Mix together the honey, hot sauce, and butter. Drizzle this all over the chicken. Top the macaroni and cheese with the chicken.
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Boursin Burgers with Arugula and Tomatoes
October 31, 2021

Boursin Burgers with Arugula and Tomatoes

Boursin Burgers with Arugula and Tomatoes are one of our favorite burgers. I love these cheeseburgers for several reasons. First of all, I like that I can make this whole dish in less than thirty minutes. Secondly, I like that this is such a simple …

beef
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by Sharon