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Cranberry Cinnamon Apple Crisp
March 8, 2021

Cranberry Cinnamon Apple Crisp

Cranberry Cinnamon Apple Crisp is a a quick and easy dessert. I start this dessert by dividing my apples and cranberries between four mini cast iron skillets. Sometimes, I bake this dessert in one large casserole. But, I do think the individual pans are super …

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by Sharon
Bite-Size Pizzette Topped with Manchego and Chorizo
March 7, 2021

Bite-Size Pizzette Topped with Manchego and Chorizo

Bite-Size Pizzette Topped with Manchego and Chorizo are tiny appetizer pizzas. This recipe is easy, but there are several steps. First, I use my bread machine to make the pizza dough. Next, while the dough rises, I make a simple pizza sauce. Then, I form …

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by Sharon
Sausage Minestrone with Cheesy Toasts
March 6, 2021

Sausage Minestrone with Cheesy Toasts

Sausage Minestrone with Cheesy Toasts is a delicious hearty soup. I like to serve this soup with a big salad, or a simple pasta dish. I start my minestrone by cooking the sausage in my Dutch oven. Next, I add leeks, carrots, celery, garlic and cabbage. Then, I add chickpeas and chicken stock and cook for a few more minutes. Finally, I top each bowl of soup with mozzarella cheese toasts. And, I also sprinkle the bowls with minced parsley, crushed red pepper flakes, and lots of Parmesan cheese. All in all, this is a rich and satisfying soup.

The Equipment I Used

  • A Dutch Oven- I love to make all my soups and stews in my LeCreuset and Staub Dutch ovens.
  • An Air Fryer (optional)- I sometimes use my air fryer to toast the bread and cheese.

The Ingredients Needed for Sausage Minestrone with Cheesy Toasts

  • Italian sausage- I used sweet Italian sausage, but you could also use spicy Italian sausage.
  • Leeks- Leeks add a great flavor to this soup, but you could also use onions.
  • Carrots- Try and cut the carrots thinly, so that they cook quickly.
  • Cabbage- I used savoy cabbage, but regular white cabbage is fine, too.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Chicken Stock- I always use my homemade stock. The recipe is below.
  • Chickpeas- I like to cook dry beans, and then store the cooked beans in the freezer. You could also use cannellini beans.

How I Made my Soup

  • First, I cooked my sausage. I like to cook my sausage on low heat so that it stays tender.
  • Next, I added all the vegetables and cooked them for ten minutes. You want the vegetables to be tender, but not mushy.
  • Then, I add hot chicken stock and the beans and just cooked it for five more minutes.
  • Finally, I toasted bread with mozzarella cheese on it, until the cheese was all brown and bubbly.

We all really love this Sausage Minestrone with Cheesy Toasts. It’s such a quick and easy, hearty soup, that I’m sure you will all love.

Sausage Minestrone with Cheesy Toasts
Sausage Minestrone with Cheesy Toasts
Sausage Minestrone with Cheesy Toasts

Sausage Minestrone with Cheesy Toasts

A vegetable soup filled with sausage and topped with toasts covered in melted cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Italian
Servings 4

Ingredients
  

  • 1 pound sweet pork sausage
  • 1 tbsp. extra virgin olive oil
  • 2 cups each sliced carrots, cabbage, and leeks
  • 1 cup chopped celery
  • 2 tbsp. chopped garlic
  • 4 cups hot chicken stock
  • 2 cups cooked chickpeas
  • 4 slices French baguette
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan cheese
  • ¼ cup minced parsley
  • ½ tsp. red pepper flakes

Instructions
 

  • Preheat oven to 425 degrees.
  • In a Dutch oven cook the sausage in the oil on low heat until it's no longer pink.
  • Add the leeks, celery, carrots, cabbage, and garlic and cook for ten minutes on medium heat.
  • Add the chickpeas and chicken stock and cook for five minutes.
  • Meanwhile, top the bread slices with the mozzarella cheese and toast in the oven for a few minutes, until the cheese is bubbly.
  • Top each bowl of soup with the cheesy bread, red pepper flakes, parsley and Parmesan cheese.
Keyword 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!
soup
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by Sharon
Almond Chocolate Chip Biscotti with Chocolate Drizzle
March 5, 2021

Almond Chocolate Chip Biscotti with Chocolate Drizzle

Almond Chocolate Chip Biscotti with Chocolate Drizzle is one of our favorite cookies. Not only are these cookies delicious, but they require less than thirty minutes of preparation time. That means, that you can have yummy, nutty, chocolatey cookies whenever you want! I start my …

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by Sharon
Chocolate Pancakes with Chocolate Syrup
March 4, 2021

Chocolate Pancakes with Chocolate Syrup

Chocolate Pancakes with Chocolate Syrup are the perfect decadent breakfast. I really love making special breakfasts on holidays or special occasions. But, I also like to make fun breakfasts on random weekdays, now that everyone is working and studying from home. To begin this recipe, …

breakfast
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by Sharon
Chicken and Avocado Salad with Cilantro Dressing
March 3, 2021

Chicken and Avocado Salad with Cilantro Dressing

Chicken and Avocado Salad with Cilantro Dressing is a fresh and delicious main dish salad. Even though it’s still winter here in New York, I still love serving cold salads for lunch and dinner. Often, I serve my main course salads along with a cozy bowl of warm soup. Or, I serve my salads with a light pasta dish. To start the recipe, I bake some well-seasoned chicken breasts. I love baking my chicken, and find it so much easier than grilling it. I just love sticking it in the oven and not having to worry about babysitting it on the stove. While the chicken bakes, I make the yummy cilantro dressing in my food processor. Also, I tossed all the vegetables together in a big bowl.

The Equipment I Used to Make my Salad

  • A Food Processor- You’ll need this to combine all the salad ingredients.
  • A Salad Spinner- I use this to dry my lettuce.
  • A Baking Sheet- Use this for baking your chicken.
  • A Big Bowl- You’ll need this toss together all your salad ingredients.

The Ingredients Needed for Chicken and Avocado Salad with Cilantro Dressing

  • Chicken- I used boneless, skinless chicken breast in this recipe.
  • Mayonnaise- Hellman’s is the only brand I buy.
  • Buttermilk- For the best flavor, use whole milk buttermilk.
  • Lime Juice- Fresh lime juice is a must for this recipe.
  • Black Beans- I always cook dried beans and then store them in my freezer for recipes like this.

How I Made my Salad

  • First, I baked my chicken. Make sure your chicken is fully cooked, before your slice it.
  • Next, I mixed up the dressing in my food processor.
  • Then, I mixed together all the vegetables in a big bowl.
  • Finally, I add the chicken and dressing to the bowl and mixed everything together.

We really enjoyed this Chicken and Avocado Salad with Cilantro Dressing. And, it was great to end dinner and not feel overly stuffed and full, since the salad was nice and light.

Chicken and Avocado Salad with Cilantro Dressing
Chicken and Avocado Salad with Cilantro Dressing
Chicken and Avocado Dressing with Cilantro Dressing

Chicken and Avocado Salad with Cilantro Dressing

Seasoned baked chicken breasts served on top of chopped romaine and tomatoes, and topped with a creamy cilantro dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 tsp. each chili powder, coriander powder, cumin powder, garlic powder, smoked paprika
  • 2 tsp. brown sugar
  • 2 tbsp. extra virgin olive oil
  • 4 cups romaine lettuce
  • 1 cup grape tomatoes
  • 1 sliced jalapeno
  • ½ cup cooked black beans
  • 1 sliced avocado
  • 1 lime, cut in wedges

For the Creamy Cilantro Dressing:

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

Instructions
 

  • Begin by baking the chicken: Preheat the oven to 375 degrees. Mix together the olive oil and all of the spices and brush it all over the chicken. Place the breasts on a baking sheet and bake for 25 minutes., or until it's no longer pink inside. Slice the chicken.
  • In a large bowl, toss together the rest of the salad ingredients, along with the sliced chicken.
  • To make the Creamy Cilantro Dressing: Place the cilantro and a jalapeno into a food processor and process until finely minced. Add the rest of the ingredients and process until well blended.
  • Toss the dressing with the salad and serve.
Keyword salad
Tried this recipe?Let us know how it was!
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by Sharon
Shrimp and White Cheddar Grits with Andouille
March 1, 2021

Shrimp and White Cheddar Grits with Andouille

Shrimp and White Cheddar Grits with Andouille is one of our favorite dishes. I start this meal by baking my white cheddar grits. That way, I avoid the constant stirring and simmering of traditional grits recipes. Once the grits are in the oven, I prepare …

seafood
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by Sharon
Focaccia Topped with Kalamata Olives and Oregano
February 28, 2021

Focaccia Topped with Kalamata Olives and Oregano

Focaccia Topped with Kalamata Olives and Oregano is a yeast bread that is very easy to make. This is one of the first breads I learned to make, and it comes out great every time. I start the bread by mixing the focaccia dough and …

breads
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by Sharon
Kale and Chorizo Phyllo Triangles
February 27, 2021

Kale and Chorizo Phyllo Triangles

Kale and Chorizo Phyllo Triangles are a versatile and delicious appetizer. They’re versatile because you can customize them any way you like. For instance, if you want them to be meatless, just omit the chorizo. Or, if you want them to be dairy free, just leave out the cheese. Either way, these appetizers are super yummy. In particular, my kids have always loved phyllo appetizers. Probably because they are so flakey and buttery. Best of all, these reheat very well. Just put them in the oven at 350 degrees for 10 minutes. This makes them the absolute best appetizer for entertaining.

The Equipment I Used for My Phyllo Triangles

  • A Baking Sheet- Use a parchment lined baking sheet for cooking your triangles.
  • Skillets- You will need two skillets. One, for the kale, and another for the onions .

The Ingredients Needed for Kale and Chorizo Phyllo Triangles

  • Kale- Of course you can use fresh kale, but I found frozen kale much easier to work with.
  • Chorizo- Be sure and use precooked Spanish chorizo links .
  • Manchego Cheese- If you can’t find this, substitute Parmesan.
  • Phyllo Dough- This comes frozen, and needs to be defrosted on the counter for three hours.
  • Onion- If you are an onion hater, just leave these out.

How I Made my Phyllo Triangles

  • First, I made the filling. It’s important to squeeze all the moisture out of the kale.
  • Next, I folded the phyllo strips into triangles. This is very easy once you get the hang of it.
  • Finally, I dipped the triangles in more butter and baked them in the oven.

Another thing you can do with these phyllo triangles, is make them into Spinach and Feta Triangles. Just use spinach instead of kale, and feta instead of the Manchego. And, omit the chorizo. Also, add a quarter cup each of scallions, parsley, and dill. My kids used to love those when they were little.

Kale and Chorizo Phyllo Triangles
Kale and Chorizo Phyllo Triangles
Kale and Chorizo Phyllo Triangles

Kale and Chorizo Phyllo Triangles

Baked phyllo appetizers filled with kale, Manchego, and chorizo.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Servings 16 triangles

Ingredients
  

  • 1 tbsp. extra virgin olive oil
  • 1 Spanish chorizo (cooked) about a quarter of a pound
  • 10 ounces frozen kale, defrosted and drained
  • 9 tbsp. unsalted butter
  • ½ cup minced onion
  • ½ cup grated Manchego cheese
  • 1 beaten eggs
  • ¼ tsp. each kosher salt and black pepper
  • 1 tsp. fresh thyme
  • 12 9×14 sheets of phyllo dough
  • 1 tbsp. sesame seeds

Instructions
 

  • Preheat the oven to 375 degrees. Place the kale in a dish cloth and squeeze out all the water.
  • Heat a large skillet over medium heat. Add the oil and the kale and chorizo and cook for two minutes. Place it in a mixing bowl.
  • In a second smaller skillet, melt a tablespoon of butter and cook the onion until it's softened. Add it to the mixing bowl along with the Manchego, egg, salt, pepper, and thyme.
  • Melt the rest of the butter. On your work surface, lay out one sheet of the phyllo. Brush it with butter, and then top it with another piece of phyllo. Slice the phyllo in three vertical strips. Place one tablespoon of the filling on a bottom corner of each strip. Then, fold the empty bottom corner of each strip on top of the filling, forming a triangle. Next, fold the rest of the strip up, like your folding a flag. Dip each folded triangle in the butter, coating both sides. Place it on a parchment lined baking sheet, repeating this until you have about 16 triangles, and all the filling is used. Sprinkle the triangles with sesame seeds and bake 15 minutes.
  • Serve hot topped with more thyme. These can be reheated at 350 degrees for about ten minutes.
Keyword appetizers
Tried this recipe?Let us know how it was!
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by Sharon
Hamantaschen Cookies with Blueberry Filling
February 25, 2021

Hamantaschen Cookies with Blueberry Filling

Hamantaschen Cookies with Blueberry Filling are one of my favorite cookies. I only make them once a year, for the Jewish holiday of Purim. In the past, I have filled my Hamantaschen with super traditional fillings like prunes or apricots. But, this year I thought …

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by Sharon