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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
Four Cheese Eggplant Rollatini
October 5, 2021

Four Cheese Eggplant Rollatini

Four Cheese Eggplant Rollatini is one of our favorite meatless meals. To start this dish, I make a homemade tomato sauce. Then, while the sauce bubbles away, I fry sliced eggplant. I also mix together four delicious Italian cheeses. Then, I roll the crispy eggplant …

meatless
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by Sharon
Chicken and Sugar Snap Pea Stir Fry
October 3, 2021

Chicken and Sugar Snap Pea Stir Fry

Chicken and Sugar Snap Pea Stir Fry is one of our favorite quick and easy meals. I like to make this on busy nights, when I’m short on time. I start this recipe by marinating my chicken. While the chicken marinates, I cut up the veggies and mix up the stir fry sauce. My favorite part of this dish is the stir fry sauce, which is full of great Thai flavors. Then, I cook the chicken and vegetables all in one pan. So, as a bonus, I only have one pan to wash!

The Equipment I Used

  • A Cast Iron Pan- I used this to cook the whole dish.

The Ingredients Needed for Chicken and Sugar Snap Pea Stir Fry

  • Chicken- Use boneless, skinless chicken breasts.
  • Oyster Sauce- This is a popular Asian sauce, that I can find in any local supermarket.
  • Sesame Oil- Use pure sesame oil. You can find this in either the Asian section of your market, or the Oil section.
  • Sweet Soy Sauce- This may be a little trickier to locate, but it is worth seeking out. It adds really great flavor to this dish.
  • Fish Sauce- You can find this in the Asian section of your market. Don’t be put off by the strong smell.
  • Sambal Oelek- This is an Indonesian chili paste. It can also be found in the Asian section of your market.
  • Oil- Use vegetable oil to stir fry this dish.
  • Vegetables- I used yellow squash, sugar snap peas, and red pepper. But, feel free to use any veggies you like. Just be aware that some veggies might take longer to cook.

How I Made my Stir Fry

  • First, I marinated the chicken. Try and cut your chicken in equal sized pieces. That way it will all cook at the same rate.
  • Next, I made the stir fry sauce.
  • Then, I stir fried the veggies.
  • Next, I stir fried the chicken. Try not to overcook it.
  • Finally, I added the sauce and let it cook with the chicken.

If you like Thai flavors, you need to try this delicious Chicken and Sugar Snap Pea Stir Fry.

Chicken and Sugar Snap Pea Stir Fry
Chicken and Sugar Snap Pea Stir Fry
Chicken and Sugar Snap Pea Stir Fry

Chicken and Sugar Snap Pea Stir Fry

Chicken and Veggies in a Thai inspired stir fry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 boneless, skinless chicken breasts, cut in bite sized cubes
  • 1 tsp. ground black pepper and sesame oil
  • 2 tbsp. oyster sauce
  • 1 tbsp. brown sugar
  • ¼ cup sweet soy sauce
  • 1 tbsp. each fish sauce and sambal oelek
  • 2 tbsp. vegetable oil
  • 3 tbsp. minced garlic
  • 1 cup red bell pepper, cut in thin strips
  • 1 cup yellow squash, thinly cut in half moons
  • 1 cup sugar snap peas, trimmed and halved vertically

Instructions
 

  • First, mix together the pepper, oyster sauce, sesame oil, and brown sugar in a medium bowl. Stir in the chicken, cover, and marinate at room temperature for one hour.
  • While the chicken marinates, make the stir fry sauce: in a small bowl, stir together the sweet soy sauce, fish sauce, and sambal oelek.
  • When the chicken is done marinating, heat the vegetable oil on low heat in a wok or cast iron pan. Add the garlic and cook until soft, for about three minutes. Then, add the red pepper, sugar snap peas, and squash. Turn the heat to medium and cook for about three minutes, just until the veggies are crisp tender. Then, remove the vegetable to a serving platter.
  • Raise the heat to high and add all the chicken. Stir and cook for about five minutes, or until the chicken is no longer pink inside. Add the stir fry sauce and cook for another minutes. Add the pan contents to the vegetables and serve.

Nutrition

Calories: 350kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Barbecue Pulled Pork Totchos
October 2, 2021

Barbecue Pulled Pork Totchos

Barbecue Pulled Pork Totchos are one of our favorite cool weather appetizers. I start these totchos by making homemade pulled pork. This recipe makes far more pulled pork than you’ll need for this appetizer. But, I recommend dividing the pork into a few packs and …

Uncategorized
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by Sharon
Green Chile Chicken Enchiladas
September 30, 2021

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas are one of our favorite cool weather dinners. I start this dish by braising chicken with tomatoes and cilantro until it’s fall apart tender. Next, I make a rich and creamy Green Chile Sauce. One thing I like about this meal, …

chicken
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by Sharon
Miso Pork Noodle Bowls
September 29, 2021

Miso Pork Noodle Bowls

Miso Pork Noodle Bowls are one of our favorite fall dinners. I love these bowls for several reasons. First of all, I love that this is a one dish dinner. So, I don’t have to worry about making any side dishes. Secondly, I like that I can prepare this dish ahead of time. I cook everything but the eggs ahead of time. Then, I just heat everything up an assemble the bowls at the last minute. Thirdly, I like that I can customize these bowls for individual palates. For instance, I can leave the pork out for people who don’t eat meat. Finally, we all love the way this dish tastes. The crispy pork belly is beyond delicious.

The Equipment I Used

  • Bowls- You’ll need four large bowls to serve this in.
  • A Cast Iron Skillet- If you have one of these, it’s great for searing the pork belly.
  • A Large Skillet- Use a large skillet to cook the mushrooms.

The Ingredients Needed for Miso Pork Noodle Bowls

  • Pork Belly- If you can, buy this with the skin removed.
  • Noodles- I use Udon noodles, but you could also use soba noodles.
  • Spinach- Baby spinach is my preferance.
  • Miso- Use white miso.
  • Mirin- You can find this in the Asian section of your market.
  • Sesame Oil- Try and use pure sesame oil. You can find this in the Asian section or the oil section of your market.
  • Soy Sauce- I like the Kikoman brand.

How I Made my Miso Pork Noodle Bowls

  • First, I roasted my pork belly. Be sure to set a timer, so it doesn’t burn.
  • Next, I boiled my noodles, cooked my spinach, and cooked my mushrooms.
  • Then, I added the miso to the noodles and mushrooms.
  • Next, I seared the pork and fried the eggs.
  • Finally, I assembled all the bowls.

If you like crispy pork belly, you need to try these fantastic Miso Pork Noodle Bowls.

Miso Pork Noodle Bowls
Miso Pork Noodle Bowls
Miso Pork Noodle Bowls

Miso Pork Noodle Bowls

Udon noodles tossed with mushrooms and miso sauce, and topped with roasted pork belly, eggs, carrots, radishes, and spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Japanese
Servings 4

Ingredients
  

  • 1 pound pork belly, skin removed
  • ½ tsp. sugar
  • ¼ tsp. each kosher salt and black pepper
  • 5 ounces baby spinach
  • 8 ounces mushrooms, sliced
  • 4 tbsp. unsalted butter
  • 8 ounces udon noodles
  • 1 tbsp. each minced garlic and ginger
  • 2 tbsp. each white miso paste and mirin
  • 1 tbsp. soy sauce and sesame oil
  • 4 eggs
  • 1 avocado, sliced
  • 1 cup radishes
  • 1½ cups carrots, julienned

Instructions
 

  • Begin by preparing the pork belly: Preheat the oven to 400 degrees. Sprinkle all over with the sugar, salt, and pepper. Put it in a casserole dish and bake for thirty minutes. Turn the heat down to 275 degrees and bake it for forty more minutes. Remove it from the oven and let it chill while you make the rest of the dish.
  • Next, cook the spinach. Heat a tablespoon of butter in a large skillet and cook the spinach until it's wilted. Remove and set aside. Cover to keep warm.
  • Wipe out the skillet, and heat two more tablespoons of butter. Over medium heat cook the mushrooms until they're soft, about seven minutes. Add the ginger, garlic, miso, mirin, soy sauce, and sesame oil. Cook for three more minutes.
  • While the mushrooms cook, cook the noodles in boiling water, according to the package directions. Drain the noodles and rinse them under cold water. Drain them again. Add the noodles to the mushrooms and cover to keep the mixture warm.
  • Slice the pork thinly, and then sear it on both sides in a hot cast iron skillet. Cook it until it starts to crisp up.
  • At the same time, melt a tablespoon of butter in a large skillet and fry all four eggs until they're cooked through.
  • Divide the noodles between four bowls. Top each noodle bowl with pork, spinach, eggs, avocado, carrots, and radishes.
Keyword pork
Tried this recipe?Let us know how it was!

pork
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by Sharon
Easy Homemade Bolognese Sauce
September 27, 2021

Easy Homemade Bolognese Sauce

Easy Homemade Bolognese Sauce is one of our favorite pasta toppings. I love this sauce for several reasons. First of all, I like that this recipe makes enough for four dinners for my family. Secondly, I like that I can store this sauce in the …

beef
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by Sharon
Chocolate Hazelnut Ice Cream Cake
September 25, 2021

Chocolate Hazelnut Ice Cream Cake

Chocolate Hazelnut Ice Cream Cake is one of our favorite ice cream desserts. I love this cake because it has three delicious layers. In the bottom layer, I put vanilla ice cream. I stir a chopped- up milk chocolate hazelnut bar into that. Then, I …

dessert
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by Sharon
Eggplant Balls and Pappardelle Pasta
September 24, 2021

Eggplant Balls and Pappardelle Pasta

Eggplant Balls and Pappardelle Pasta is one of our favorite meatless meals. I love this dish for several reasons. First of all, this is a totally meatless meal. I like making this for our guests who don’t eat meat. Because, even though it’s meatless, this is a very hearty and filling dinner. Secondly, this is a fairly inexpensive meal to prepare. I used about one and a half eggplants, and they only cost a few dollars. And, lastly, as an eggplant lover, I really loved these crispy balls.

The Equipment I Used

  • A Large Skillet- I used my biggest skillet to fry all the eggplant.
  • A Dutch Oven- You can use this to make your sauce. Or, any 4 quart pot will do. I like to use my Staub Dutch oven.
  • A Cast Iron Skillet- I used this to fry my eggplant balls, but you can use any frying pan.

The Ingredients Needed for Eggplant Balls and Pappardelle Pasta

  • Eggplant- Try and find firm and fresh eggplants. I used about one and a half.
  • Garlic- I like to buy the peeled cloves and store them in the freezer.
  • Herbs- Fresh herbs add so much great flavor to these balls.
  • Breadcrumbs- I like 4C plain breadcrumbs.
  • Cheese- I add Parmesan to the balls, and top the pasta with burrata cheese.
  • Pasta- Use pappardelle or your favorite pasta. I like DeCeccos egg pasta.
  • Tomatoes- For the sauce, use canned whole tomatoes. Crush them up with your hands.

How I Made my Balls and Pasta

  • First, I mixed up the eggplant mixture. It’s important that you cook the eggplant until it’s really soft.
  • Next, I let my eggplant firm up in the fridge.
  • Then, I made the sauce. This sauce freezes really well.
  • Next, I fried my balls. Take your time and don’t overcrowd the pan.
  • Finally, I topped my pasta with the sauce, balls, burrata, and basil.

If you like eggplant, you need to try this delicious Eggplant Balls and Pappardelle Pasta.

Eggplant Ball Pappardelle Pasta
Eggplant Balls and Pappardelle Pasta
Eggplant Ball Pappardelle Pasta

Eggplant Balls and Pappardelle Pasta

Meatless eggplant meatballs, filled with Parmesan cheese and herbs. Served with marinara sauce, pappardelle, and burrata.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Chilling time 30 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • ½ cup extra virgin olive oil
  • 2 tbsp. minced garlic
  • 8 cups peeled and diced eggplant
  • 1 tbsp. each minced oregano and thyme leaves
  • 2 tbsp. chopped basil
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • 1½ tsp. kosher salt
  • 2 cup plain dried breadcrumbs
  • 2 large beaten eggs
  • ½ cup grated Parmesan cheese
  • 2 cups vegetable oil
  • 12 ounces pappardelle pasta
  • 4 balls burrata cheese, at room temperature
  • ½ cup basil leaves

For the Marinara Sauce:

  • 1 tbsp. extra virgin olive oil
  • 1 cup diced onions
  • 1 tbsp. minced garlic
  • 28 ounces canned plum tomatoes, chopped
  • 2 tbsp. tomato paste
  • ¼ tsp. each kosher salt and red pepper flakes
  • 2 tsp. sugar
  • ½ tsp. dried oregano

Instructions
 

  • Begin by making the Eggplant Balls: In a large skillet heat the olive oil on low heat and cook the garlic for a few minutes until it's softened.
  • Raise the heat to medium, and add the eggplant. Cook it until it's very soft, stirring occasionally, for about 15 minutes.
  • Place the cooked eggplant in a large bowl along with the herbs, one cup of the breadcrumbs, salt, pepper, garlic powder, eggs, and Parmesan cheese. Cover and refrigerate for thirty minutes.
  • While the eggplant firms up, boil the water for your pasta and make the sauce: In a Dutch oven, heat the oil , and on low heat, cook the onion until it's soft. Add the garlic and cook another minute. Add the rest of the ingredients and simmer for thirty minutes.
  • When the eggplant is done chilling, heat a half inch of vegetable oil in a cast iron skillet. Form the eggplant mixture into one and a half inch balls and roll each one in the other cup of breadcrumbs. The oil is hot enough, when a small eggplant cube sizzles immediately when placed in the oil. Fry the balls in a few batches for about six minutes for each batch. Fry each ball on all sides. Drain them on a wire rack over a pan.
  • While the balls fry, boil your pappardelle.
  • Serve the balls on top of the pappardelle with some sauce, some basil, and some burrata.
Keyword meatless
Tried this recipe?Let us know how it was!
meatless
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by Sharon
Strawberries and Cream French Toast
September 22, 2021

Strawberries and Cream French Toast

Strawberries and Cream French Toast is one of our favorite breakfast recipes. I love this dish for several reasons. First of all, this is the easiest French toast, because it bakes in the oven. Secondly, I like that it makes enough to feed the whole …

breakfast
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by Sharon