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Spaghetti with Butternut Squash and Pancetta
October 28, 2021

Spaghetti with Butternut Squash and Pancetta

Spaghetti with Butternut Squash and Pancetta is one of our favorite fall dinners. I start this dish by cooking lots of butternut squash. Then, I add crispy pancetta, garlic, al dente spaghetti and Parmesan cheese. I love this dish for several reasons. First of all, …

pork
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by Sharon
Fried Chicken and Pumpkin Waffles
October 27, 2021

Fried Chicken and Pumpkin Waffles

Fried Chicken and Pumpkin Waffles is one of our favorite fall dinners. I start this recipe by deep frying chicken strips. Then, I make pumpkin waffles, Finally, I top both with homemade Bourbon Maple Syrup. I love this dish for several reasons. First of all, …

chicken
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by Sharon
Shrimp Fra Diavolo and Linguini
October 26, 2021

Shrimp Fra Diavolo and Linguini

Shrimp Fra Diavolo and Linguini is one of our favorite shrimp dinners. I start this dish by making a spicy tomato sauce. Then, I add whole pound of large Gulf shrimp. I serve this delicious shrimp sauce with linguini. I love this dish for several reasons. First of all, I like that I can make this dish in under a half hour. Sometimes I just need a quick dish to make for dinner. Secondly, I like that this dish uses items I always have in the house. Since, I always keep a bag of Gulf shrimp in my freezer. And, lastly, I love all the spicy deliciousness in this dish.

The Equipment I Used

  • A Large Pot- I used a large pot to make my pasta.
  • A Large Skillet- Use this to make the sauce.

The Ingredients Needed for Shrimp Fra Diavolo and Linguini

  • Oil- Use a good extra virgin olive oil. I like the California Olive Ranch brand.
  • Garlic- Use fresh garlic. I like to buy the peeled cloves and store them in my freezer.
  • Tomatoes- For this recipe, I used the Pomi finely chopped tomatoes. I like the Pomi brand because they are less acidic than canned tomatoes. But, feel free to use your favorite canned tomatoes.
  • Oregano- Dried oregano adds lots of flavor to this dish, so don’t skip it.
  • Bay Leaves- These also add lots of flavor. Be sure to remove the leaves before serving.
  • Salt- Use kosher salt. I like the Diamond brand.
  • White Wine- I used Pinot Grigo, but any dry white wine is fine.
  • Shrimp- Use Gulf shrimp, if you can find them. Here in New York, I find the frozen Gulf shrimp to be better than the fresh ones.

How I Made my Shrimp and Pasta

  • First, I started my pasta, by boiling the water. Be sure to cook your pasta until it’s only al dente.
  • Next, I made the spicy tomato sauce. Just be sure to not burn your garlic.
  • Then, I added the shrimp and cooked them in the sauce, until they’re just cooked through.
  • Finally, I stirred in the linguini and then I served it.

If you like shrimp, you need to try this spicy and delicious Shrimp Fra Diavolo and Linguini.

Shrimp Fra Diavolo and Linguini
Shrimp Fra Diavolo and Linguini
Shrimp Fra Diavolo with Linguini

Shrimp Fra Diavolo and Linguini

Shrimp in a spicy tomato sauce with linguini.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 pound linguini
  • 3 tbsp. kosher salt
  • ¼ cup extra virgin olive oil
  • 2 tbsp. garlic, minced
  • 26 ounces Pomi Finely Chopped Tomatoes or any crushed tomatoes
  • 1 tbsp. dried oregano
  • 1 tsp. crushed red pepper flakes
  • 2 dried bay leaves
  • ½ cup pinot grigo or other dry white wine
  • 1 pound shelled and deveined large raw Gulf shrimp
  • ½ cup Parmesan cheese, grated
  • ¼ cup fresh basil leaves

Instructions
 

  • Bring a large pot of water to a boil for the linguini. When the water comes to a boil add the salt and the linguini and cook according to the directions on the box.
  • As your water comes a boil, start the sauce. In a large skillet, heat the oil on low heat. Add the garlic and cook for a few minutes until it softens. Add the tomatoes, oregano, red pepper flakes, bay leaves, wine, and a quarter teaspoon more kosher salt. Simmer for ten minutes.
  • Add the shrimp and cook for ten minutes, or until the shrimp are cooked. Remove the bay leaves and stir in the drained pasta.
  • Top each serving with some cheese and basil.
Keyword seafood
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seafood
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by Sharon
Easy Philly Cheesesteak Sandwiches
October 24, 2021

Easy Philly Cheesesteak Sandwiches

Easy Philly Cheesesteak Sandwiches are one of our favorite fall dinners. I like to serve these sandwiches on game nights. And, I also like to make these on Halloween. I like making these for several reasons. First of all, the steak and vegetable mixture heats …

beef
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by Sharon
Oyster Po’ Boy Sandwiches
October 23, 2021

Oyster Po’ Boy Sandwiches

Oyster Po’ Boy Sandwiches are one of our favorite seafood dinners. These sandwiches are famous in New Orleans. I begin these sandwiches by deep frying fresh oysters. Then, I add spicy Remoulade sauce, lettuce, and tomato. Next, I pile all this on warm hoagie rolls. …

seafood
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by Sharon
Potato and Ricotta Gnocchi Bolognese
October 21, 2021

Potato and Ricotta Gnocchi Bolognese

Potato and Ricotta Gnocchi Bolognese is one our favorite fall dinners. I start this dish by making a rich and hearty Bolognese sauce. Then, I make homemade gnocchi and mix them into the sauce. I love this dish for several reasons. First of all, I like that this Bolognese sauce can be made well in advance and be stored in the freezer. That way, I just need to heat up the sauce and it takes no time at all. Secondly, I like that the gnocchi can be made in advance, too. You can keep them in the refrigerator for a few days. And, lastly, I like how warm and comforting this meal is.

The Equipment I Used

  • A Potato Ricer- You will need a potato ricer to rice the potatoes. Or, you can also use a food mill.
  • A Dutch Oven- I use this to make my Bolognese sauce. But, you can use any large pot.
  • A Food Scale- For best results, weigh your potatoes and flour.

The Ingredients Needed for Potato and Ricotta Gnocchi Bolognese

  • Potatoes- I always use Yukon Gold Potatoes.
  • Ricotta Cheese- If possible, use fresh ricotta cheese.
  • Flour- Use all purpose flour for your gnocchi.
  • Ground Beef- I like to use ground chuck for this recipe.
  • Chicken Stock- Use homemade chicken stock, if possible. My recipe is below.
  • Milk- Be sure to use whole milk for the sauce recipe.
  • Wine- Use a white wine, like a Cabernet Sauvignon.

How I Made my Gnocchi and Sauce

  • First, I made my Bolognese Sauce. I like to make this the day before I make the gnocchi.
  • Next, I made the gnocchi. This can be made a couple of days in advance, too. Be sure to simmer them very gently.

If you like gnocchi, you need to try my rich and delicious Potato and Ricotta Gnocchi Bolognese.

Potato and Ricotta Gnocchi Bolognese
Potato and Ricotta Gnocchi Bolognese
Potato and Ricotta Gnocchi

Potato and Ricotta Gnocchi

Homemade gnocchi made with potato and ricotta cheese.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • potato ricer

Ingredients
  

  • 1½ pounds Yukon Gold potatoes
  • 2 large eggs, beaten
  • â…” cups whole milk ricotta cheese
  • ¾ cup grated Parmesan cheese
  • 1½ tsp. kosher salt
  • 2 cups all purpose flour (240g)

Instructions
 

  • Prick the potatoes all over with a fork and bake them in a 425 degree oven, directly on the rack for 40 minutes, or until tender when tested with a fork.
  • When the potatoes are done baking, peel off the skins, and rice them into a large bowl. Add the cheeses, eggs, and salt. Stir gently together. Add the flour, and as gently as possible, knead the dough into a ball.
  • Remove a golf ball sized piece of dough, and on a floured board, roll into a thin log, about a half inch thick. Cut the log into 3/4 inch pieces. I like to spread two logs worth of gnocchi pieces on a floured salad plate. Repeat with the rest of the gnocchi. You'll have about 6 to 8 platefuls when done.
  • Boil a large pot of salted water. Drop in one plateful of gnocchi at a time. Using a slotted spoon, remove the gnocchi as soon as they rise to the top. Drain them in a colander and then lay out flat to dry completely. Repeat until all the gnocchi are cooked.
Keyword meatless
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Easy Homemade Bolognese Sauce

Easy Homemade Bolognese Sauce

A rich Italian tomato sauce filled with ground beef, tomatoes, and vegetables.
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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
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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
Easy Strawberry Lemon Cheesecake
October 20, 2021

Easy Strawberry Lemon Cheesecake

Easy Strawberry Lemon Cheesecake is one of our favorite dessert recipes. I start this recipe by making a sweet vanilla wafer crust. Next, I make a creamy lemon cheesecake filling. Then, I make a thick strawberry sauce full of sweet strawberries. I love this recipe …

dessert
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by Sharon
Cinnamon Apple Quick Bread
October 14, 2021

Cinnamon Apple Quick Bread

Cinnamon Apple Quick Bread is one of our favorite fall breads. I like to serve this bread for breakfast, dessert, and especially for tea time. We love nibbling on this bread along with one our October Tea runners Tea. This month, I received four Tea …

breads
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by Sharon
Margherita Pizza with Truffle Cheese
October 13, 2021

Margherita Pizza with Truffle Cheese

Margherita Pizza with Truffle Cheese is one of our favorite early fall dinners. It’s perfect for this time of year because it’s cool enough to eat hot pizza. And, I can still buy great summer tomatoes at my farm stands. I start this pizza by making a homemade pizza dough in my bread machine. Next, I top the pizza with some of my thick and delicious homemade pizza sauce. Then, I top the pizza with black truffle pecorino cheese, fresh mozzarella cheese, and fresh tomatoes. After baking the pizza, I add lots of fresh basil leaves. All together, these ingredients create a fantastic pizza.

The Equipment I Used

  • A Bread Machine- I use my bread machine to make the dough. If you don’t have a bread machine, see my pizza recipe linked below.
  • A Pizza Stone- Bake your pizza on a pizza stone. If you don’t have one, simply bake your pizza on a large baking sheet.
  • A Pizza Peel- If you have one, this makes it really easy to slide your pizza in and out of the oven.
  • Parchment Paper- Use this to line your pizza peel.
  • A Kitchen Scale- For best results, weigh your flour.

The Ingredients Needed for Margherita Pizza with Truffle Cheese

  • Oil- Use extra virgin olive oil to add great flavor to your pizza dough and sauce. I like California Olive Ranch brand.
  • Flour- Be sure to use all purpose flour.
  • Yeast- Use regular active dry yeast, not quick acting.
  • Tomatoes- I like to use Pomi strained tomatoes.
  • Mozzarella Cheese- Use fresh mozzarella cheese, if possible.
  • Truffle Cheese- I used Black Truffle Pecorino cheese. You could also use truffle Manchego cheese.

How I Made my Pizza

  • First, I made my pizza dough.
  • Next, I made the pizza sauce. To save time, use jarred pizza sauce. I like Rao’s brand.
  • Then, I prebaked the crust.
  • Finally, I added the toppings and baked it for a few more minutes.

If you like the flavor of truffles, you need to try this yummy Margherita Pizza with Truffle Cheese.

Margherita Pizza with Truffle Cheese
Margherita Pizza with Truffle Cheese
Margherita Pizza with Truffle Cheese

Margherita Pizza with Truffle Cheese

A classic Margherita pizza topped with homemade pizza sauce, truffle cheese, basil, fresh tomatoes and mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
rising time 2 hours 20 minutes
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Bread Machine
  • Pizza Stone
  • Pizza Peel

Ingredients
  

  • 1½ cups fresh mozzarella cheese, thinly sliced
  • 1 plum tomato, sliced
  • 1½ cups black truffle pecorino cheese, shredded
  • ¼ cup fresh basil leaves

For the Bread Machine Pizza Dough:

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour (360g)
  • 1 tsp. honey
  • 1 tsp. salt
  • 2 tsp. active dry yeast

For The Pizza Sauce:

  • 1 box Pomi strained tomatoes or 28 ounces tomato puree
  • 3 tbsp. extra virgin olive oil
  • 1 clove minced garlic
  • 1 tsp. dried oregano
  • ½ tsp. sugar
  • ¼ tsp. each kosher salt and crushed red pepper flakes

Instructions
 

  • Begin by making the pizza dough: ( this recipe makes enough for two pizzas, so you can freeze half the dough if you like) Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
  • While the dough is being made in the bread machine, make the pizza sauce. In a Dutch oven heat the oil on low heat, and add the garlic. Cook for one minute and then add the tomatoes, and the rest of the ingredients. Simmer for twenty minutes. You'll only need a cup of the sauce for the pizza, but the rest can be frozen.
  • Preheat the oven to 425 degrees, with a pizza stone inside of it.
  • When the dough cycle is done, dump the dough on to a floured board and divide in half. You will only need one ball of dough for this pizza. Press or roll the dough in to a twelve inch circle, right on a parchment covered pizza peel. Brush it with olive oil and cover it with plastic wrap and let it rise for thirty minutes. Prick the dough all over with a fork.
  • Using the pizza peel, slide the parchment and dough onto the pizza stone. Bake for 15 minutes. Remove the pizza from the oven and top it with about a cup of the sauce, the tomato slices, the truffle cheese, and the mozzarella. Bake for five minutes. Top with the basil and serve.
Keyword meatless
Tried this recipe?Let us know how it was!
Buffalo Chicken and Mozzarella Pizza

Hand Kneaded Pizza Dough

Pizza dough mixed with a wooden spoon and kneaded by hand.
Print Recipe Pin Recipe
Prep Time 13 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour 43 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas

Ingredients
  

  • 1 cup warm water (110 degrees)
  • 1 tsp. honey
  • 2¼ tsp. active dry yeast
  • 3 cups bread flour
  • 1 tsp. salt
  • ¼ cup extra virgin olive oil

Instructions
 

  • In a measuring cup, stir together the water and honey. Stir in the yeast. Let this mixture sit for five minutes.
  • In a large bowl, stir together the bread flour and salt. Add the yeast mixture and the oil, and stir until it's all combined. Dump it on to a floured board, and knead it for 8 minutes.
  • Place the dough in an oiled bowl, and turn the dough until it's all covered in oil. Cover the bowl with a damp towel and let it rise in a warm place for one hour.
  • Divide the dough in half and roll into two circles. Place on two pizza pans, or pizza peels. Brush with olive oil and cover with plastic wrap. Let rise for thirty minutes.
Keyword bread
Tried this recipe?Let us know how it was!
meatless
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by Sharon
Creamy Chicken Marsala with Mushrooms
October 12, 2021

Creamy Chicken Marsala with Mushrooms

Creamy Chicken Marsala with Mushrooms is one of our favorite fall dinners. I start this dish by browning pancetta, shallots, chicken breasts and lots of cremini mushrooms. Then, I make a rich and delicious creamy Marsala sauce to tie it all together. I love this …

chicken
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by Sharon