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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 …

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 up really well. Often, I make the steak and veggies early in the day. Then, right before dinner I heat the mixture up in the microwave. Secondly, I like that these are fairly quick to make. And, lastly, I love that my whole family enjoys these for cozy fall dinners.

The Equipment I Used

  • A Meat Pounder- You’ll need this to pound your steak slices nice and thin.
  • A Cast Iron Skillet- I like to use this to cook my steak. You could any big skillet though.
  • A Large Skillet- You’ll need a second skillet to cook the mushrooms, peppers, and onions.

The Ingredients Needed for Easy Philly Cheesesteak Sandwiches

  • Steak- You can use filet mignon, rib eye, or New York strip steak. Trim off the fat and pound them thinly.
  • Mushrooms- I like lots of mushrooms on my cheesesteak.
  • Peppers- You can use any color bell peppers you like.
  • Cheese- Sometimes I use provolone cheese, but we also like these with Monterey Pepper Jack cheese.
  • Hoagie Rolls- We like our rolls on the softer side. I like to warm them in a 350 degree oven for a few minutes.
  • Butter- I like to cook my veggies in unsalted butter.
  • Oil- Use vegetable oil to cook your steak.

How I Made my Sandwiches

  • First, I cooked my vegetables. You want to cook your mushrooms until all the liquid has evaporated.
  • Then, while the veggies cooked, I pounded my steak thin. You want the steak to be paper thin.
  • Next, I cooked the steak for just a couple of minutes.
  • Finally, I melted the cheese on everything and served it in the buns.

If you like cheesesteaks you need to try these rich and delicious Easy Philly Cheesesteak Sandwiches.

Easy Philly Cheesesteak Sandwiches
Easy Philly Cheesesteak Sandwiches
Easy Philly Cheesesteak Sandwiches

Easy Philly Cheesesteak Sandwiches

Steak sandwiches with lots of mushrooms, peppers, onions, and provolone cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 6 tbsp. unsalted butter
  • 1 cup each sliced red peppers and onions
  • 3 cups sliced mushrooms
  • 1½ tsp. kosher salt
  • ½ tsp. black pepper
  • 1½ pounds boneless strip steak or filet mignon
  • 2 tbsp. vegetable oil
  • 2 cups provolone cheese, shredded
  • 4 hoagie rolls, lightly toasted

Instructions
 

  • In a large skillet, melt the butter on medium heat. Add the onions and peppers and cook them for ten minutes.
  • Add the mushrooms, salt, and pepper and cook for 15 minutes. Cover and keep warm.
  • While the mushrooms cook, cut the steak horizontally, in two inch slices. Using a meat pounder, flatten each slice, until it's as thin as possible. Season the meat with a little bit more salt and pepper.
  • Heat a cast iron skillet on high heat, and add the oil. Stir fry the meat in three batches, for about two minutes each. When the meat is done, add it to the vegetables. Sprinkle the cheese on top and cover the pan for a minute so that the cheese melts. Divide this mixture between the four buns and serve.

Nutrition

Calories: 500kcal
Keyword beef
Tried this recipe?Let us know how it was!
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 …

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 for several reasons. First of all, I like that this cake only calls for a few ingredients. And, most of the ingredients are things I always have in the house. Secondly, I like that this cake is made ahead of time. I really like making this cake for guests. It can be made a couple days ahead of time. And, finally, I like that my whole family loves this cake. It’s a real crowd pleaser.

The Equipment I Used

  • An Electric Mixer- Use this to whip your filling. If you don’t have an electric mixer, I think beating the filling by hand would be fine.
  • A Food Processor- I used this to crush my cookie crumbs. If you don’t have a food processor, you could put the wafers in a bag and crush the wafers with a rolling pin.
  • Aluminum Foil- Use heavy duty aluminum foil to wrap your pan in. This prevents water from getting in your cake.
  • A Springform Pan- Use a 9 inch springform pan to cook your cake pan in.
  • A Large Roasting Pan- This needs to be big enough to hold the springform pan. You’ll fill it with water to keep your cake from cracking.

The Ingredients Needed for Easy Strawberry Lemon Cheesecake

  • Vanilla Wafer Cookies- These are for the crust. I used the Nabisco brand cookies.
  • Cream Cheese- Be sure to use full fat cream cheese. I used the Philadelphia brand.
  • Eggs- Use large, room temperature eggs.
  • Lemon Juice- Be sure to use fresh lemon juice.

If you like cheesecake, you need to try this creamy and delicious Easy Strawberry Lemon Cheesecake.

Easy Strawberry Lemon Cheesecake
Easy Strawberry Lemon Cheesecake
Easy Strawberry Lemon Cheesecake

Easy Strawberry Lemon Cheesecake

Creamy, lemony cheesecake in a vanilla wafer cookie crust, topped with a sweet strawberry sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 450 kcal

Equipment

  • 9 inch springform pan
  • Food processor
  • heavy duty aluminum foil
  • large roasting pan
  • electric mixer

Ingredients
  

  • 2 cups vanilla wafer cookies
  • 4 tbsp. unsalted butter, melted
  • 32 ounces full fat cream cheese, at room temperature
  • 1 cup granulated sugar (200g)
  • 2 tsp. vanilla extract
  • 4 large eggs, at room temperature
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon zest

For the Strawberry Sauce:

  • 4 cups strawberries, sliced
  • 1 cup granulated sugar (200g)
  • 1 cup water
  • 2 tbsp. cornstarch

Instructions
 

  • Begin by making the cheesecake crust: Preheat the oven to 325 degrees. Butter a nine inch springform pan. Wrap the outside of the pan in two layers of heavy duty aluminum foil.
  • Using the food processor, grind up the cookies into fine crumbs. Add them to the melted butter and stir until well combined. Press this on the bottom and up the sides of the pan. Bake for 15 minutes. Cool on a wire rack while you make your filling.
  • In an electric mixer, with the paddle attachment, beat together the cheese, sugar, vanilla, lemon juice, and lemon zest. Beat until smooth. Add the eggs and beat on low until just combined. Pour this filling into the crust.
  • Place the springform pan into the roasting pan and put it in the oven. Pour hot water in the pan, so that it comes halfway up the cheesecake pan. Bake for one hour, or until the cake is no longer jiggly.
  • Cool on a wire rack for two hours, and then cover and refrigerate for at least four hours. But, preferably, chill this overnight.
  • While the cake cools, make the sauce: Mix all the ingredients in a three quart saucepan. Bring them to a boil, and then simmer for 15 minutes or until the sauce is thickened. Let this chill until cold.
  • Remove the sides from the pan and serve the cake topped with the sauce.

Nutrition

Calories: 450kcal
Keyword Dessert
Tried this recipe?Let us know how it was!
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 …

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 dish for several reasons. First of all, I like that this dish can be made in advance and then warmed up. Secondly, I like that I can make this whole dish in less than an hour. And, lastly, we all love this mushroom filled dish.

The Equipment I Used

  • A Meat Pounder- You’ll need this to thin out your chicken cutlets.
  • A Large Skillet- I like to use my largest skillet to cook this dish.

The Ingredients Needed for Creamy Chicken Marsala with Mushrooms

  • Extra Virgin Olive Oil- California Olive Ranch is my favorite brand.
  • Pancetta- I buy this from the deli counter at my market.
  • Mushrooms- I like to use cremini mushrooms, but you could also use white mushrooms.
  • Chicken- Use boneless, skinless chicken breasts.
  • Tomato Paste- I like to keep this in my freezer.
  • Garlic- I like to buy the peeled cloves and keep them in my freezer.
  • Marsala- Be sure to use sweet Marsala wine.
  • Cream- Use heavy cream.
  • Lemon Juice- Be sure to use freshly squeezed lemons.
  • Salt- Use kosher salt, or half the amount of regular salt. I use Diamond Crystal salt.

How I Made my Chicken Marsala

  • First, I browned my pancetta. Be careful to not burn this.
  • Next, I cooked my mushrooms.
  • Then, I cooked the chicken. Use the meat pounder to pound the cutlets nice and thin. They should cook very quickly.
  • Next, I reduced my Marsala. Just let it simmer until half of it has evaporated.
  • Finally, I added everything back to the skillet and then served it.

If you like chicken and mushrooms, you need to try this decadent and delicious Creamy Chicken Marsala with Mushrooms.

Creamy Chicken Marsala with Mushrooms
Creamy Chicken Marsala with Mushrooms
Creamy Chicken Marsala with Mushrooms

Creamy Chicken Marsala with Mushrooms

Chicken Marsala featuring a creamy mushroom sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 520 kcal

Ingredients
  

  • 1 tbsp. extra virgin olive oil
  • ¼ pound pancetta, thinly sliced, and chopped
  • 3 tbsp. unsalted butter
  • 1 shallot, minced
  • 1 pound cremini mushrooms, wiped clean and sliced
  • 3 tbsp. vegetable oil
  • 2 boneless, skinless chicken breasts, butterflied and pounded thinly, and cut into four cutlets
  • ½ cup all purpose flour
  • ½ tsp. each kosher salt and black pepper
  • 2 tsp. each tomato paste and minced garlic
  • 1¼ cups sweet Marsala wine
  • ¼ cup heavy cream
  • 1 tbsp. each lemon juice and chopped parsley

Instructions
 

  • Heat a large cast iron skillet on medium heat and add the olive oil. Cook the pancetta until crisp and then remove it to a plate.
  • Add the butter and cook the shallot on medium heat until tender. Add the mushrooms and cook until browned and all the liquid has evaporated. Remove from the pan and cover to keep warm.
  • Now add the vegetable oil to the pan. Sprinkle the chicken with half the salt and pepper and then dredge it in the flour. Cook half the chicken on medium heat in the oil on both sides until it's brown and cooked through. Repeat with the rest of the chicken. Remove it to a serving platter and cover to keep warm.
  • To the pan add the tomato paste and garlic and cook for one minute. Remove the pan from the heat. Add the Marsala, put the pan back on the heat, and simmer until it's reduced by half. While it simmers, scrape the bottom of the pan. Stir in the cream and simmer for five minutes on low heat. Add the rest of the salt and pepper, and the lemon juice and parsley. Also, add the pancetta, mushrooms, and chicken back to the pan. Cook for one minute and then serve.

Nutrition

Calories: 520kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Chimichurri Steak with Roasted Vegetables
October 6, 2021

Chimichurri Steak with Roasted Vegetables

Chimichurri Steak with Roasted Vegetables is one of our favorite steak dinners. I love this dish for several reasons. First of all, I like that I can make the roasted vegetables and chimichurri ahead of time. Now, the chimichurri will darken in color. But if …

beef
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by Sharon