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Fried Goat Cheese Salad with Honey Mustard Dressing
February 24, 2021

Fried Goat Cheese Salad with Honey Mustard Dressing

Fried Goat Cheese Salad with Honey Mustard Dressing is a cheesy and delicious tossed salad. It’s a popular restaurant dish, but it’s very easy to make at home. I start the salad by rolling my goat cheese in pretzel crumbs. For best results, it’s good …

salad
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by Sharon
Toffee Bars with Ice Cream and Caramel Sauce
February 23, 2021

Toffee Bars with Ice Cream and Caramel Sauce

Toffee Bars with Ice Cream and Caramel Sauce are a scrumptious, quick and easy dessert. My New Year’s resolution is to only bake simple cakes and cookies. No more complicated bakes for me! So, I vow to just make the easiest possible sweets. These toffee …

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by Sharon
Crispy Totchos with Cheese Sauce
February 22, 2021

Crispy Totchos with Cheese Sauce

Crispy Totchos with Cheese Sauce is one of my family’s favorite appetizers. I begin this dish by making homemade tater tots. They are so much better than the frozen tater tots sold at the supermarket. On top of the tater tots, I drizzle on my homemade cheese sauce. Needless to say, this cheese sauce adds terrific cheddar flavor. And, it has a wonderful silky texture. Then, the totchos are topped with lots of fresh vegetables. The avocados, tomatoes, jalapenos, cilantro, and onions add so much fresh flavor. These totchos are especially popular with teenagers, and are quite easy to make.

The Equipment Needed

  • A Deep Frying Thermometer- Please use a deep frying thermometer when frying your tater tots. This is really the secret to grease free tater tots.
  • A Dutch Oven- This is my preferred vessel for deep frying.
  • An Air Fryer- Reheat your tater tots in the air fryer.

The Ingredients in Crispy Totchos with Cheese Sauce

  • Cheese- Use extra sharp cheddar cheese.
  • Cornstarch- You can find this in the baking section of your market.
  • Evaporated Milk- This comes in a can.
  • Potatoes- Use russet potatoes.
  • Thyme- Fresh thyme adds lots of great fresh flavor.

How I Made My Totchos

  • First, I made the cheese sauce. This is very simple to make. Just bring the milk to a simmer, and turn the heat to low. Then, just whisk in the cheese.
  • Next, I cooked the potatoes, for ten minutes. Don’t overcook the potatoes, or they’ll be difficult to shred.
  • Then, I deep fried my potatoes. It’s important to maintain the 350 degree temperature of your oil.
  • Finally, I topped my tater tots with the cheese sauce and vegetables.

My family really loves these Crispy Totchos with Cheese Sauce. The homemade tater tots are so much better than the frozen ones. And, they are super easy to make.

Crispy Totchos with Cheese Sauce
Crispy Totchos with Cheese Sauce
Crispy Totchos with Cheese Sauce

Crispy Totchos with Cheese Sauce

Homemade tater tots topped with cheddar cheese sauce and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 3 ounces extra sharp cheddar cheese, shredded
  • 1½ tsp. cornstarch
  • 4 ounces evaporated milk
  • 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
  • ¼ cup chopped red onion
  • ½ cup each halved cherry tomatoes and chopped avocado
  • ¼ cup cilantro leaves
  • 1 sliced jalapeno

Instructions
 

  • Begin by making the cheese sauce: In a small bowl toss together the cheese and 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.
  • Next, make the 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 when 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 the air fryer.
  • Place your tots on a serving platter, and top them with the cheese sauce and the vegetables.
Keyword potatoes
Tried this recipe?Let us know how it was!
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by Sharon
Peanut Butter Cup Doughnuts with Chocolate Glaze
February 20, 2021

Peanut Butter Cup Doughnuts with Chocolate Glaze

Peanut Butter Cup Doughnuts with Chocolate Glaze are delicious baked doughnuts. They are easy to make, and quick, too! The whole recipe takes less than an hour from start to finish. I start this recipe by mixing up a yummy peanut butter doughnut batter. Then, …

dessert
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by Sharon
Queso Fundido with Fresh Tortilla Chips
February 18, 2021

Queso Fundido with Fresh Tortilla Chips

Queso Fundido with Fresh Tortilla Chips is the perfect hot winter appetizer. I start this appetizer by frying corn tortillas into fresh and crispy homemade corn tortillas. Then, I cook fresh Mexican chorizo along with garlic, onions, jalapenos, and red pepper. Next, I make a …

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by Sharon
Fusilli with Basil and Walnut Pesto
February 17, 2021

Fusilli with Basil and Walnut Pesto

Fusilli with Basil and Walnut Pesto is one of my family’s favorite meals. Sometimes I serve it for dinner, often with salmon. Or, I serve it for lunch or even an afternoon snack. Today we had it for lunch, after returning from running a lot of errands. One of the things I love about this dish, is that it is so quick to prepare. Really, you can make the pesto in the time it takes your pasta to cook. Not only is this dish quick, but it tastes absolutely delicious. The ingredient list is short, but each item plays a very important part. Although this recipe is simple, using high quality ingredients and measuring carefully creates a really fantastic dish.

The Equipment I Used

  • A Food Processor- You will need a food processor to make the Basil and Walnut Pesto.
  • A Pot- I like to make my pasta in a pot with a pasta draining insert. But, you can use any large pot.

The Ingredients Needed for Fusilli with Basil and Walnut Pasta

  • Fusilli- You can use any pasta shape you like. But, we like the fusilli shape because it catches the pesto really well.
  • Garlic Powder- Of course, you can use fresh garlic. But, if you’re cooking for picky eaters, they may prefer the milder taste of garlic powder.
  • Basil- For me, finding beautiful bright green basil can be a challenge. In the summer, I like to grow basil outside. But, the rest of the year, I often have to make several stops until I can find the freshest basil, which makes the best pesto.
  • Extra Virgin Olive Oil- Use a good brand. I like California Olive Ranch olive oil.
  • Sea Salt Flakes- These add so much flavor! I use Maldon brand.
  • Crushed Red Pepper Flakes- Don’t omit these! They add tons of flavor.
  • Kosher Salt- I use Diamond brand. If you use a different brand, you may need to use less salt.
  • Walnuts- Feel free to use pine nuts, if you prefer.

How I Made my Pesto

  • First, I boiled my fusilli.
  • Next, I toasted my walnuts. It’s important to watch the pan closely, so that you don’t burn the nuts.
  • Then, I processed everything in my food processor.
  • Finally, I tossed the warm fusilli with the pesto.

If you like Italian food, I hope you’ll try this yummy Fusilli with Basil and Walnut Pesto.

Fusilli with Basil and Walnut Pesto
Fusilli with Basil and Walnut Pesto
Fusilli with Basil and Walnut Pesto

Fusilli with Basil and Walnut Pesto

Fusilli pasta tossed with a basil and walnut pesto.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 6 quarts water
  • 12 ounces fusilli pasta
  • 3 tbsp. Diamond kosher salt
  • 12 ounces fusilli pasta
  • ½ cup chopped walnuts
  • 2 cups basil leaves
  • ⅓ cup extra virgin olive oil
  • ¼ tsp. garlic powder
  • ½ cup finely grated Parmesan cheese
  • 2 tbsp. pasta water
  • ½ tsp. crushed red pepper flakes
  • ½ tsp. sea salt flakes

Instructions
 

  • Begin by cooking the fusilli: Bring the water to a boil in a large pot. Add the kosher salt and the fusilli.
  • While the fusilli cooks, make the Basil and Walnut Pesto: Heat a small skillet on low heat, and cook the walnuts until toasted about five minutes.
  • Put the walnuts in a food processor, and process until finely chopped. Add the rest of the ingredients, except for the pasta water, and process until everything is minced and combined. Add the pasta water, and process until a creamy sauce is formed.
  • Drain the fusilli, and pour it into a large bowl. Add the pesto and stir until combined. Serve with extra Parmesan cheese.
Keyword meatless, pasta
Tried this recipe?Let us know how it was!
meatless
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by Sharon
Crispy Apple and Chicken Salad with Gorgonzola Cheese
February 15, 2021

Crispy Apple and Chicken Salad with Gorgonzola Cheese

Crispy Apple and Chicken Salad with Gorgonzola Cheese is one of our favorite winter salads. I start the salad by cooking seasoned chicken breasts. While the chicken cooks, I toast pecans halves, and make a yummy Apple Vinaigrette. I toss all of this with spring …

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by Sharon
Mango Barbecue Pulled Pork Sandwiches
February 13, 2021

Mango Barbecue Pulled Pork Sandwiches

Mango Barbecue Pulled Pork Sandwiches are one of our favorite winter meals. I start these sandwiches by cooking the pork butt in the oven until it is fall apart tender. Then, I mix the pork with my Mango Barbecue Sauce. I serve the pork on …

pulled pork
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by Sharon
Chicken Pot Pies with Biscuit Tops
February 12, 2021

Chicken Pot Pies with Biscuit Tops

Chicken Pot Pies with a Biscuit Top are the perfect cozy winter dinner. I start these pies by making a delicious pie filling. It’s full of roasted chicken, a rich sauce, and vegetables. Then, I top the pies with Bacon and Cheddar Biscuits. All in all, this is a warm and comforting, family pleasing dinner.

The Equipment Needed

  • Ramekins- You will need six ramekins or cocottes to bake your pies in.
  • A Food Scale- For perfect biscuits every time, use a food scale to measure your flour.
  • A Pastry Cutter- You will need this to cut your butter into the flour.

The Ingredients Needed for Chicken Pot Pies with a Biscuit Top

  • Chicken- Use bone in skin on chicken breasts. Save the skin and bones in the freezer for making chicken stock.
  • Potatoes- You can use russet, red or Yukon gold potatoes.
  • Onions and Carrots- Feel free to leave these out, if you have a picky eater.
  • Chicken Stock- I always use homemade stock. The recipe is below.
  • Buttermilk- For the best biscuits, use full fat buttermilk.

How I Made my Pies

  • First, I roasted my chicken. It’s important to check and see if your chicken is cooked through. It should have no pink in it when done.
  • Next, I cooked my carrots and potatoes. Cook them until they’re fork tender.
  • Then, I made the white sauce.
  • Next, I made the biscuit dough.
  • Finally, I topped the pies with the dough and baked them until they were golden brown.

Are these Chicken Pot Pies with a Biscuit Topping a lot of work? Yes, but besides being delicious, I think they’re fun to make. Of course, the best reason to make these is because everyone loves them. They are the sort of homey dinner that your children or friends will always remember.

chicken pot pies with biscuit tops
Chicken Pot Pies with Biscuit Tops
chicken pot pies with a biscuit top

Chicken Pot Pies with Biscuit Tops

Individual chicken pot pies topped with a Bacon and Cheddar Biscuit
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 6 ramekins

Ingredients
  

  • 2 bone-in, skin-on chicken breasts
  • ¼ tsp. each kosher salt, black pepper, garlic powder, onion powder
  • 1 tbsp. extra virgin olive oil
  • 2 cups peeled potatoes, cut in one inch pieces
  • 1 cup carrots, cut in half inch slices
  • 8 tbsp. unsalted butter
  • 1 cup diced onion
  • ½ cup all purpose flour
  • 3 cups chicken stock
  • ¼ tsp. each kosher salt and pepper
  • 1 cup frozen peas

For the Bacon Cheddar Biscuits:

  • 3 cups all purpose flour
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • 10 tbsp. cold, unsalted butter, cut in half inch pieces
  • 2 ounces grated extra sharp cheddar cheese
  • 2 slices cooked and crumbled bacon
  • 1 cup full fat buttermilk
  • 1 beaten egg mixed with one teaspoon of water

Instructions
 

  • Begin by roasting the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking sheet and add the spices. Drizzle on the oil. Bake for 40 minutes or until the chicken is no longer pink inside. Remove the skin and bones and cut the chicken in bite sized pieces.
  • While the chicken cooks, place the carrots and potatoes in a three quart saucepan. Cover with water and bring to a boil. Boil for about ten minutes or until the vegetables are tender. Drain and set aside. Raise the oven to 375 degrees.
  • Also, make the white sauce: Melt the butter in a Dutch oven, and stir in the flour. Cook for five minutes. Add the chicken stock and salt and pepper and cook for two minutes, or until a thick sauce forms. Remove from the heat and add the chicken and vegetables.
  • Divide the filling between the ramekins, and place them on a baking sheet.
  • Place one biscuit in each ramekin and bake them for 25 minutes.

For the Bacon Cheddar Biscuits:

  • In a large bowl, sift together the flour, salt and baking powder. Using a pastry cutter cut the butter into the flour until the butter is the size of peas. Using a fork gradually stir in the buttermilk. Try and stir as little as possible. Add the bacon and cheddar.
  • On a floured board, pat the dough into a one inch rectangle. Using a three inch biscuit cutter, cut out eight biscuits. It's ok to reroll the dough, but try to handle it as little as possible.
  • Brush the tops of the biscuits with the egg and water mixture.
Keyword Chicken
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!
chicken
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by Sharon
White Miso Ramen with Pork Belly
February 9, 2021

White Miso Ramen with Pork Belly

White Miso Ramen with Pork Belly is a terrific meal for a cold, winter night. I serve this soup by filling up big bowls with the white miso broth. Then, I add tender pork belly, crispy bok choy, carrots, ramen noodles and boiled eggs. On …

soup
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by Sharon