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Lobster and Fresh Tomato Penne Pasta
May 20, 2021

Lobster and Fresh Tomato Penne Pasta

Lobster and Fresh Tomato Penne Pasta is one of our favorite seafood dinners. In the summer, I like to cook and eat lobster as much as possible. However, we have an ongoing debate in our house. Some of us believe lobster is best eaten with …

seafood
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by Sharon
Chicken Pot Pies with Spring Vegetables
May 19, 2021

Chicken Pot Pies with Spring Vegetables

Chicken Pot Pies with Spring Vegetables are individual pot pies baked in cocottes or ramekins. I’ve been making chicken pot pies for years, and they are one of our all time family favorite meals. I love these pot pies for several reasons. First of all, …

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by Sharon
Black Bean and Chorizo Tacos with Queso Fresco
May 17, 2021

Black Bean and Chorizo Tacos with Queso Fresco

Black Bean and Chorizo Tacos with Queso Fresco are one of our favorite dinners. I love this meal for several reasons. First of all, I like that I can omit the chorizo and make this into a meatless meal. Secondly, this is a fairly inexpensive meal to make, especially if you don’t use the chorizo. But, even with the chorizo, since it only uses a half pound of meat, it’s still relatively inexpensive to prepare. Thirdly, this meal only takes about fifteen minutes of hands on time to prepare. Fourthly, the whole meal can be made ahead and is easily reheated. And, finally, these tacos are absolutely delicious.

The Equipment Needed

  • A Food Processor- You’ll need a food processor to make the Cilantro Sauce. Or, you can just finely chop the cilantro by hand, if you don’t have a food processor.

The Ingredients Needed for Black Bean and Chorizo Tacos with Queso Fresco

  • Black Beans- I always use dry beans, since I really don’t care for canned beans.
  • Mayonnaise- Hellman’s is my favorite mayonnaise.
  • Sour Cream- Be sure and use full fat sour cream.
  • Buttermilk- Again, be sure and use the full fat buttermilk.
  • Queso Fresco- This is a Mexican cheese that is very crumbly. You can find it in the gourmet cheese section.
  • Chorizo- For this recipe, I use the Spanish, already cooked chorizo.

How I Made my Tacos

  • First, I cooked my black beans. If you want to speed up the cooking, try soaking your beans, covered with water in the refrigerator overnight.
  • Next, I made my Cilantro Sauce.
  • Then, I cooked my chorizo briefly, just to crisp the slices up a little.
  • Finally, I assembled my tacos. Actually, I like to put everything on the table in little bowls so that my family can assemble their own tacos.

If you like tacos, you need to try these light and tasty Black Bean and Chorizo Tacos with Queso Fresco.

Black Bean and Chorizo Tacos with Queso Fresco
Black Bean and Chorizo Tacos with Queso Fresco
Black Bean and Chorizo Tacos

Black Bean and Chorizo Tacos with Queso Fresco

Soft flour tortillas filled with black beans, chorizo, carrots, radishes, sweet onions, cilantro sauce, and queso fresco.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 1 cup dry black beans
  • 1 tsp. cumin powder
  • ¼ cup chopped onion
  • 2 cloves garlic
  • 2 tbsp. extra virgin olive oil
  • 3 sprigs fresh oregano
  • 1 bay leaf
  • ¼ tsp. crushed red pepper flakes
  • 1 tsp kosher salt
  • ½ pound Spanish chorizo, sliced
  • 8 small flour tortillas
  • 2 peeled and thinly sliced carrots
  • 4 thinly sliced radishes
  • ½ cup thinly sliced Vidallia onion
  • 1 cup microgreens
  • 1 sliced avocado
  • 1 cup queso fresco

For The Cilantro Sauce:

  • 1 cup cilantro leaves
  • 1 tbsp. minced jalapenos
  • ½ cup mayonnaise
  • 2 tbsp. whole milk buttermilk
  • 1 tbsp. lime juice

Instructions
 

  • Begin by cooking the beans: Rinse the black beans and remove any debris. Place in a three quart saucepan covered with several inches of water. Boil for ten minutes. Add the cumin, onion, garlic, oregano, red pepper flakes, bay leaf, salt and one tablespoon of oil. Simmer for one hour or until they're tender. Drain and keep warm.
  • While the beans are cooking, make the Cilantro Sauce. Blend all the ingredients together in the food processor. Set aside in the refrigerator.
  • Also, heat the other tablespoon of oil in a medium skillet and cook the chorizo on medium heat, until it's just heated though.
  • And, in a grill pan, lightly sear each tortilla, just to warm them up.
  • Serve each tortilla topped with some beans, chorizo, Cilantro Sauce, avocado, carrots, radishes, sweet onions, microgreens, queso fresco.
Keyword pork
Tried this recipe?Let us know how it was!
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by Sharon
Berry Topped Chocolate Cake with Buttercream Frosting
May 15, 2021

Berry Topped Chocolate Cake with Buttercream Frosting

Berry Topped Chocolate Cake with Buttercream Frosting is an easy and beautiful dessert. Because it’s so pretty, it’s the perfect cake to serve to company. I love this cake for several reasons. First of all, this cake recipe excludes some of unnatural ingredients that many …

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by Sharon
Pork Tenderloin and Gochujang Rice Bowls
May 14, 2021

Pork Tenderloin and Gochujang Rice Bowls

Pork Tenderloin and Gochujang Rice Bowls are bowls of rice topped with tender pork, fried eggs, and vegetables. I start this dish, by brushing a pork tenderloin with a zesty sauce. Next, I roast the pork for about a half hour. Then, I pickle cucumbers …

pork
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by Sharon
Classic Chicken Cobb Salad with Red Wine Vinaigrette
May 12, 2021

Classic Chicken Cobb Salad with Red Wine Vinaigrette

Classic Chicken Cobb Salad with Red Wine Vinaigrette is a terrific main dish salad. Because it’s served cold, this salad is perfect for eating on warm summer nights. I start this classic salad by roasting chicken breasts. Of course, you could substitute rotisserie chicken, if you’re short on time. Next, I hard boil eggs, fry some bacon, and make a zesty vinaigrette. Finally, I chop everything in bite sized pieces and serve it on chopped romaine lettuce. We just had this classic salad for dinner tonight, and everyone loved it.

The Equipment Needed

  • A Salad Spinner- Use a salad spinner to get your romaine dry. This way the dressing will really stick to the nice dry leaves.
  • A Baking Sheet- I use a baking sheet to bake my chicken.
  • A Saucepan- Boil your eggs in a small saucepan.
  • A Skillet- I use a nonstick skillet to cook my bacon.

The Ingredients Needed for Classic Chicken Cobb Salad with Red Wine Vinaigrette

  • Chicken- I like to use bone in skin on breasts. I save the skin and bones in my freezer for making chicken stock.
  • Bacon- Niman Ranch brand is my favorite.
  • Tomatoes- I used grape tomatoes but use whichever tomatoes you prefer.
  • Oil- Use a nice, mild extra virgin olive oil. I like California Olive Ranch brand.
  • Mustard- Be sure and use Dijon mustard. I like Grey Poupon Dijon Country Mustard.
  • Garlic- Fresh garlic adds a lot of great flavor to the vinaigrette. I like to buy the peeled cloves and store them in my freezer.
  • Honey- Honey helps balance the vinegar in the vinaigrette. Use as much as you think is needed.

How I Made my Salad

  • First, I roasted my chicken. It’s important to cut into your chicken and make sure it’s no longer pink inside.
  • Next, I boiled my eggs. Be sure and simmer your eggs for the full 15 minutes so they cook fully.
  • Then, I cooked my bacon. Keep a close eye on your bacon, so that it doesn’t burn.
  • Next, I shook up all the vinaigrette ingredients in a jar. It’s important to taste it, to see if it needs more honey.
  • Finally, I lined up all my ingredients on top of the lettuce.

If you enjoy main course salads, you need to try this delicious Classic Chicken Cobb Salad with Red Wine Vinaigrette.

Classic Chicken Cobb Salad
Classic Chicken Cobb Salad with Red Wine Vinaigrette
Heirloom Tomato Caprese Salad

Heirloom Tomato Caprese Salad

Heirloom tomatoes, fresh mozzarella, and basil drizzled with a red wine vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 235 kcal

Ingredients
  

  • 2 large heirloom tomatoes, thinly sliced
  • 1 cup halved cherry tomatoes
  • ¼ tsp. each kosher salt and black pepper
  • 8 ounces fresh mozzarella, thinly sliced
  • ½ cup basil leaves

For the Red Wine Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the vinaigrette by shaking up all the ingredients in a small jar.
  • Next, arrange the tomato slices and mozzarella on a large platter. Add the cherry tomatoes and basil. Drizzle on as much dressing as you like.

Nutrition

Calories: 235kcal
Keyword salad, vegetables
Tried this recipe?Let us know how it was!
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by Sharon
Chocolate and Espresso Mascarpone Tiramisu
May 7, 2021

Chocolate and Espresso Mascarpone Tiramisu

Chocolate and Espresso Mascarpone Tiramisu is one of my family’s favorite desserts. In fact, this may be one of our top five favorite desserts. Needless to say, I have made this tiramisu quite a few times. I love this dessert for several reasons. First of …

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by Sharon
Spinach and Feta Phyllo Triangles
May 6, 2021

Spinach and Feta Phyllo Triangles

Spinach and Feta Phyllo Triangles are a terrific make ahead appetizer. Today, I made a big batch, and I plan on reheating them for a dinner party this weekend. And, it feels really good to have part of that big dinner already made. In general, …

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by Sharon
Spicy Sriracha Shrimp Salad in Brioche Buns
May 2, 2021

Spicy Sriracha Shrimp Salad in Brioche Buns

Spicy Sriracha Shrimp Salad in Brioche Buns is a fresh and delicious easy lunch or dinner. My whole family loves this creamy, spicy shrimp salad in the buttery brioche rolls. There are several things I love about this dish. First of all, this recipe calls for frozen shrimp, which I always have in my freezer. Secondly, this dish requires very little hands on time. Thirdly, the shrimp salad can be made hours in advance. And, lastly, the sriracha and shrimp taste really fantastic together. Truly, these sandwiches are incredibly tasty.

The Equipment I Used

  • A Saucepan- I used a three quart saucepan to boil my shrimp.
  • A Colander- You’ll need a colander to drain your shrimp really well.
  • A Big Bowl- Use a big bowl to toss together all the ingredients.

The Ingredients Needed for Spicy Sriracha Shrimp Salad in Brioche Buns

  • Gulf Shrimp- I use frozen, peeled and deveined Gulf shrimp. I think Gulf shrimp are the best tasting shrimp. And, I find the frozen shrimp to be fresher tasting than the fresh Gulf shrimp I can get.
  • Mayonnaise- Hellman’s brand is my favorite.
  • Sriracha- You can find this in the Asian food section of your market.
  • Onion- I like to use the sweet Vidalia onions for this recipe.
  • Brioche Buns- Use brioche hotdog buns, if you can find them.

How I Made my Shrimp Rolls

  • First, I boiled my shrimp with some salt, lemon , and red pepper flakes. Don’t skip these seasonings. They add incredible flavor to the shrimp.
  • Next, I mix the cooked shrimp along with the sriracha, mayonnaise, onions, and celery.
  • Then, I chill the shrimp salad for at least two hours.
  • Finally, I serve the salad in brioche buns.

If you like shrimp, I hope you’ll try this fabulous Spicy Sriracha Shrimp Salad in Brioche Buns.

Spicy Sriracha Shrimp Rolls
Spicy Sriracha Shrimp Rolls in Brioche Buns

Spicy Sriracha Shrimp Salad in Brioche Buns

Boiled shrimp in a sriracha mayonnaise dressing, served in brioche buns.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 sandwiches

Ingredients
  

  • ½ tsp. kosher salt
  • 1 tsp. red pepper flakes
  • ½ lemon
  • 1 pound frozen, shelled and deveined Gulf shrimp
  • ½ cup mayonnaise
  • 1 tbsp. sriracha
  • ½ cup each minced celery and Vidalia onion
  • 4 brioche hot dog buns

Instructions
 

  • Bring a large pot, half full of water, to a boil. Add the salt, red pepper flakes, lemon, and shrimp. Boil the shrimp for five minutes , or until they're pink and firm. Remove the shrimp with a slotted spoon and drain them in a colander. Remove the tails.
  • Chop the shrimp into half inch pieces. Add them to a bowl along with the celery, onions, mayonnaise, and sriracha. Cover the bowl and refrigerate the shrimp salad for two hours.
  • Serve the shrimp salad in the brioche buns.
Keyword seafood
Tried this recipe?Let us know how it was!
seafood
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by Sharon
Caprese Pizza Dough Bruschetta
May 1, 2021

Caprese Pizza Dough Bruschetta

Caprese Pizza Dough Bruschetta is one of our favorite Italian appetizers. Typically, the base for bruschetta is toasted bread. Here, though, I use homemade pizza dough for the base of my bruschetta. I start this recipe by making the pizza dough in my bread machine. …

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by Sharon