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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 …

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 freezing it for future meals. That way, you’ll be able to make pulled pork sandwiches, quesadillas, and many other dishes. Of course, to save time, you could use purchased pulled pork. Next, I make a homemade barbecue sauce. Again, to save time, you could use a bottled sauce. After that, I make a homemade cheese sauce. And, finally, it’s time to make the homemade tater tots.

The Equipment I Used

  • Dutch Ovens- I used Dutch oven to braise the pork and fry the potatoes. If you don’t have a Dutch oven, you could use a baking pan with a foil cover to make your pork. And, fry your tots in any large pot.
  • A Deep Fry Thermometer- You’ll need this to fry the potatoes.
  • A Food Scale- I use this to weigh my potatoes.

The Ingredients Needed for Barbecue Pulled Pork Totchos

  • Pork- Use a pork butt for your pulled pork.
  • Chicken Stock- I braise the pork with homemade chicken stock. The recipe is below.
  • Cheddar- Use extra sharp cheddar for the cheese sauce. I like Cracker Barrel brand.
  • Evaporated Milk- You’ll need this for the cheese sauce.
  • Potatoes- Use russet potatoes for the tots.
  • Oil- Fry the tots in vegetable oil.
  • Bourbon- You can use this in the barbecue sauce, or just leave it out.

How I Made my Totchos

  • The day before, I made the pork.
  • The next day, I made the barbecue sauce.
  • Then, I made the cheese sauce.
  • Next, I fried the potatoes. Be sure your oil is always at the correct temperature.
  • Finally, I added all the toppings to the tots.

If you love tater tots, you need to try these heavenly Barbecue Pulled Pork Totchos.

Barbecue Pulled Pork Totchos
Barbecue Pulled Pork Totchos
Barbecue Pulled Pork Totchos

Barbecue Pulled Pork Totchos

Homemade tater tots topped with pulled pork in barbecue sauce and cheese sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

For The Pulled Pork:

  • 2 onions, cut in half inch slices
  • 3 pounds boneless pork butt
  • ½ tsp. cayenne pepper and kosher salt
  • 1 tsp. black pepper, garlic powder, and cumin powder
  • 2 tsp. each chili powder and paprika
  • 6 cloves garlic, peeled
  • 1 cup chicken stock
  • ¼ cup dark brown sugar

For the Bourbon Barbecue Sauce:

  • 2 tbsp. unsalted butter
  • 1 cup minced onions
  • 2 tbsp. chopped garlic
  • ¼ cup bourbon
  • 2 tbsp. honey
  • 2 tbsp. Worcestershire sauce
  • ¾ cup ketchup
  • 1 tsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • ½ tsp. black pepper

For the Cheddar Cheese Sauce:

  • 3 ounces extra sharp cheddar cheese, shredded
  • 1½ tsp. cornstarch
  • 4 ounces evaporated milk

For the Homemade Tater Tots:

  • 1 pound peeled russet potatoes
  • ½ cup minced onions
  • 1 tbsp. all purpose flour
  • 1 tbsp. grated garlic
  • ½ tsp. black pepper
  • 1 tsp. kosher salt
  • 1 tbsp. fresh thyme
  • 2 cups vegetable oil

For the Toppings:

  • 1 cup halved cherry tomatoes
  • 1 jalapeno, sliced
  • ¼ cup sliced scallions
  • ¼ cup cilantro leaves

Instructions
 

  • Begin by making the Pulled Pork: Preheat the oven to 300 degrees.
  • At the bottom of a large Dutch oven, place the onions. Mix all the spices together and rub them all over the pork. Place the pork butt on top of the onions, fat side up. Add the chicken stock to the bottom of the pot.
  • Bake, tightly covered, for five hours. When the pork is done, shred it with two forks and stir in the sugar. You'll only need about a quarter of the pork for this recipe. Freeze the rest for other meals.
  • While the pork cooks, make the barbecue sauce and the cheese sauce. And, fry the tater tots, right before serving.
  • For the Bourbon Barbecue Sauce: Melt the butter in a three quart saucepan, and cook the onion and garlic until softened. Then, add the rest of the ingredients, and simmer uncovered for 20 minutes. Stir this into the pork you're using to top the tater tots.
  • For the Cheese Sauce: In a small bowl, toss together the cheese and the cornstarch. In a three quart saucepan, bring the milk to a simmer. Turn the heat to low and whisk in the cheese. Whisk until the sauce thickens. Pour it into a bowl. You can reheat it in the microwave for a minute right before serving.
  • For the Homemade Tater Tots: Bring a three quart saucepan, half full of water, to a boil. Add a tablespoon of kosher salt and the potatoes. Boil them for ten minutes. Drain them and let them cool, until they're no longer hot. Shred the potatoes on the small holes, and put them into a bowl. Add the onion, garlic, thyme, salt, pepper, and flour. In a Dutch oven, bring an inch of oil to 350 degrees. While the oil heats, roll the potato mixture into one inch balls. It helps to oil your fingers while doing this. Fry the potatoes in four batches, dropping them in one at a time. Fry each batch until they're golden brown, for about three minutes. Don't add another batch until the oil goes back to 350 degrees. Drain the tots on a wire rack over a pan. These can be made ahead and reheated in an air fryer.
  • Place your tots on a serving platter, and top them with the pork, cheese sauce, scallions, cilantro, and tomatoes.
Keyword appetizers, pork
Tried this recipe?Let us know how it was!
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!
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 …

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 freezer. That way, I can easily defrost it for a quick dinner. And, lastly, I love how warm and comforting this sauce is. On a cool night, this is the perfect sauce to add to any pasta.

The Equipment I Used

  • A Dutch Oven- I cooked my sauce in my six quart Le Creuset enameled cast iron Dutch oven. But, you can use any large pot.
  • A Food Processor- This isn’t essential, but I used my food processor to dice up the celery, onions, carrots, and garlic.

The Ingredients Needed for Easy Homemade Bolognese Sauce

  • Oil- Use extra virgin olive oil. It adds great flavor to this sauce. I like California Olive Ranch brand.
  • Bacon- This also adds great flavor to the sauce. I like Niman Ranch brand.
  • Carrots- Be sure to peel your carrot before chopping it. I prefer organic carrots.
  • Celery- Use some of the celery leaves, too.
  • Garlic- I like to buy the peeled cloves and keep them in my freezer.
  • Ground Beef- Use ground chuck.
  • Tomatoes and Tomato Paste- I like the Muir Glen brand.
  • Wine- Use a good red wine. I prefer Cabernet Sauvignon.
  • Nutmeg- Grate whole nutmeg into your sauce.
  • Chicken Stock- I always use homemade stock. My recipe is attached below.
  • Milk- Be sure to use whole milk.

How I Made my Sauce

  • First, I slowly browned all the veggies. Take care to not burn the veggies.
  • Next, I added the meat and cooked it until it was no longer pink.
  • Then, I added the rest of the ingredients and simmered it for an hour and a half. Stir often.

If you’re a pasta lover, you need to try this rich and hearty Easy Homemade Bolognese Sauce.

Easy Homemade Bolognese Sauce
Easy Homemade Bolognese Sauce
Easy Homemade Bolognese Sauce

Easy Homemade Bolognese Sauce

A rich Italian tomato sauce filled with ground beef, tomatoes, and vegetables.
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!
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!
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 …

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 family. Thirdly, I like that it’s not overly sweet or heavy. And, lastly, I adore the fresh strawberries and whipped cream topping on this toast. Truly, this is the best French toast to enjoy whenever strawberries are in season.

The Equipment Needed

  • A Casserole- I used a nine inch long oval Le Creuset stoneware casserole. You could also use a 9×5 rectangular casserole. Just be sure to butter it very well.
  • An Electric Mixer- Use this to beat your whipped cream. Use the whisk attachment and for best results, chill the bowl and whisk before you start cooking.

The Ingredients Needed for Strawberries and Cream French Toast

  • Butter- Be sure and use unsalted butter.
  • Eggs- Use large eggs.
  • Half and Half- Don’t substitute milk.
  • Bread- Use a French baguette.
  • Nutmeg- I like to grate my own nutmeg.
  • Heavy Cream- Use this to make your whipped cream.
  • Strawberries- In my opinion, organic strawberries taste the best.
  • Maple Syrup- You may want to add some of this to your French toast.

How I Made my French Toast

  • First, I arranged all my bread slices in the casserole.
  • Next, I mixed the eggs and half and half together and then poured it all over the bread. It’s important to make sure the bread is coated on both sides with the egg mixture.
  • Then, I sprinkled cinnamon, nutmeg, and brown sugar all over the bread.
  • Next, I added melted butter and then baked the casserole.
  • Then, while the toast baked, I whipped my cream. Take care to not overbeat your cream.
  • Finally, I served my toast with powdered sugar, strawberries, and whipped cream.

If you like strawberries, you need to try this easy and delicious Strawberries and Cream French Toast.

Strawberries and Cream French Toast
Strawberries and Cream French Toast
Strawberries and Cream French Toast

Strawberries and Cream French Toast

A baked French toast casserole topped with strawberries and whipped cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

  • A small, shallow oval casserole (9 inches long)
  • An electric mixer ( for whipping the cream)

Ingredients
  

  • 1 tbsp. unsalted butter ( for greasing the pan)
  • 6 ounces French bread, cut in 9 one inch slices
  • 3 large beaten eggs
  • 1 cup half and half
  • 1 tsp. vanilla extract
  • ¼ tsp. kosher salt
  • 2 tbsp. brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. grated nutmeg
  • 2 tbsp. melted unsalted butter
  • 1 cup whipped cream
  • 2 tbsp. granulated sugar
  • 2 cups halved strawberries
  • 2 tbsp. powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees. Brush the casserole very well with the butter. You can also chill your mixer bowl and whisk attachment.
  • Arrange the bread slices in a single layer in your casserole. Squeeze them in so that there are no spaces between the slices.
  • In a large bowl, whisk together the eggs, half and half, vanilla, and salt.
  • Pour the egg mixture over the bread, and then turn each slice of bread over so that both sides are coated.
  • In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Sprinkle this all over the top of the bread slices.
  • Drizzle the melted butter all over the bread slices. Bake the casserole for 25 minutes, or until a knife comes out dry when inserted in the bread.
  • While the casserole bakes, place the whipped cream and granualted sugar in the bowl of an electric mixer. With the whisk attachment beat on high until swirls appear at the top of the cream. Lift the whisk. If a peak of cream hangs off the whisk, you've whipped it enough. Chill until serving.
  • When the toast is done, dust it with powdered sugar and serve it with strawberries and cream.
Keyword breakfast
Tried this recipe?Let us know how it was!
breakfast
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by Sharon
Cinnamon Apple Topped Pancakes
September 21, 2021

Cinnamon Apple Topped Pancakes

Cinnamon Apple Topped Pancakes are one of our favorite fall breakfasts. Here in New York, we have a few apple orchards very close to our house. So, on the weekends we love visiting to pick apples. Not only are the apples delicious, but the apple …

breakfast
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by Sharon