Recent Posts

Beef Birria Egg Rolls with Adobo Sauce
January 25, 2021

Beef Birria Egg Rolls with Adobo Sauce

Beef Birria Egg Rolls with Adobo Sauce is a delicious appetizer. For this recipe, I use slow cooked beef birria. I made Birria Tacos with Cucumber Salad a few weeks ago, so I had leftover meat in the freezer. Otherwise, I would have started this …

beef
-
by Sharon
Shrimp Risotto with Chorizo and Peas
January 24, 2021

Shrimp Risotto with Chorizo and Peas

Shrimp Risotto with Chorizo and Peas is a delicious quick and easy meal. In thirty-five minutes, I cooked this meal from start to finish. Besides being fast, this risotto also tastes very good. The smoked paprika and tomato give this risotto a lot of excellent …

seafood
-
by Sharon
Buttery Linguini with Parmesan and Pepper
January 23, 2021

Buttery Linguini with Parmesan and Pepper

Buttery Linguini with Parmesan and Pepper is the perfect meal for when your refrigerator is empty. Because, the only refrigerated items this recipe calls for is Parmesan cheese and butter. I don’t know about you, but there are times when our fresh food supply gets kind of low. For instance, when we return from a vacation, we usually have a fairly bare refrigerator. Or, sometimes I make this for lunch. And, since my children love it, it’s a great dish to serve along with a main course they might not like. Besides needing very few ingredients, this dish also takes less than thirty minutes to make. So, it is terrific when I’m pressed for time. Most importantly, this pasta is truly delicious. It is creamy, cheesy, and peppery, and so good!

The Equipment I Used

  • A Large Pot- I like using a large pot with a built in drainer insert. In any case, you need a pot large enough to hold the six quarts of water and a full pound of linguini.
  • A Large Bowl- You need a bowl big enough to hold all the pasta. And, it should be big enough to be able to easily toss the pasta with the sauce.

The Ingredients Needed for Buttery Linguini with Parmesan and Pepper

  • Linguini- It’s important to use a good quality semolina linguini for this dish. I like DeCecco brand.
  • Kosher Salt-I use Diamond kosher salt which is less salty than other brands. So, if you use a different brand, you may need to cut the salt down for this recipe.
  • Oil- Use a good quality extra virgin olive oil. I like California Olive Ranch brand olive oil.
  • Parmesan- Be sure to use real Parmigano-Regiano cheese.

How I Made my Pasta

  • First, I boiled my linguini. It’s important to salt the water well and to not overcook the pasta.
  • Next, I mixed together the butter, oil, and spices. I just softened my butter in the microwave.
  • Finally, I tossed the pasta and cheese into the butter mixture.

This Buttery Linguini with Parmesan and Pepper is a truly quick and easy recipe. I hope you’ll try it soon.

Linguini with Parmesan and Pepper
Buttery Linguini with Parmesan and Pepper
Linguini with Parmesan and Pepper

Buttery Linguini with Parmesan and Pepper

Linguini tossed with butter, olive oil, red pepper flakes, and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 420 kcal

Ingredients
  

  • 6 quarts water
  • 10 tsp. Diamond kosher salt
  • 1 pound linguini
  • 5 tbsp. unsalted butter, softened and cut in five pieces
  • 5 tsp. extra virgin olive oil
  • ½ tsp. garlic powder
  • 1 tsp. red pepper flakes
  • ⅔ cup Parmesan cheese

Instructions
 

  • Bring the water to a boil in a large pot. When it reaches a boil add 9 teaspoons of the salt and the linguini. Cook the linguini until it is just al dente. The time for this should be on the pasta box.
  • While the pasta cooks: In a large bowl, stir together the butter, oil, garlic powder, red pepper flakes and the last teaspoon of the salt.
  • Add one tablespoon of the pasta water to the bowl, and stir until combined. Drain the pasta well and add it to the bowl along with the cheese. Toss everything together until the pasta is completely coated in the butter mixture. Serve right away.

Nutrition

Calories: 420kcal
Keyword meatless, pasta
Tried this recipe?Let us know how it was!
pasta
-
by Sharon
Pork Chili with Cornbread Dumplings
January 22, 2021

Pork Chili with Cornbread Dumplings

Pork Chili with Cornbread Dumplings is a hearty main dish soup. I fill this chili with pulled pork, pinto beans, chicken stock, bell peppers, and spices. Then, I simmer cornmeal dumplings right on top of the chili. The Equipment I Used Dutch Ovens- I used …

pork
-
by Sharon
Thai Salad with Coconut Chicken
January 21, 2021

Thai Salad with Coconut Chicken

Thai Salad with Coconut Chicken is a delicious main course salad. I start my salad by marinating the chicken in coconut milk and spices. Then, I grill the chicken on a grill pan. Next, I make a Sweet and Sour Dressing filled with lime and …

chicken
-
by Sharon
Apple Cobbler with Almond Biscuits
January 18, 2021

Apple Cobbler with Almond Biscuits

Apple Cobbler with Almond Biscuits is a great fall and winter dessert. I make my cobbler by filling mini skillets with cinnamon, apples, and brown sugar. Then, I make mini biscuits, that I top with sliced almonds. The biscuits bake right on top of the apples, and absorb some of that delicious apple flavor. Finally, the apple cobber is topped with sweet vanilla ice cream. All in all, this is a fantastic dessert. Although, we’ve been known to eat it for breakfast as well.

The Equipment I Used

  • Cast Iron Skillets- I used four and a half inch mini cast iron skillet. But, you could use any small baking dishes.
  • A Food Scale- Set yourself up for success by weighing your flour.
  • A Sifter- Sift together your dry ingredients.
  • A Pastry Cutter- Use this to cut the butter into the dry ingredients.
  • A Biscuit Cutter- I used a two inch biscuit cutter.

The Ingredients You’ll Need for Apple Cobbler with Almond Biscuits

  • Apples- I used green apples, but use whatever baking apples you like.
  • Turbinado Sugar- I like the Sugar in the Raw brand.
  • Cream- Be sure and use heavy cream for this recipe.
  • Vanilla Ice Cream- You could also use a caramel ice cream.

How I Made my Cobbler

  • First, I mixed the apples, sugar, and cinnamon together.
  • Next, I made the biscuits. It’s very important to use cold butter, and cut it into the flour until the flour forms into large crumb sized clumps. Then, just gently stir in the cream, until a dough forms. If you overwork your dough, your biscuits will be tough.
  • Then, I used my biscuit cutter to cut out my mini biscuits.
  • Next, I topped the apples with the biscuits and baked them for twenty minutes.
  • Finally, I topped the cobblers with vanilla ice cream.

There’s something so warm and comforting about these Apple Cobblers with Almond Biscuits. If you like apple desserts, I hope you’ll try these soon.

Apple Cobbler with Almond Biscuits
Apple Cobbler with Almond Biscuits
Apple Cobbler with Almond Biscuits

Apple Cobbler with Almond Biscuits

Tender cinnamon apples topped with almond biscuits and vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4

Equipment

  • 4½ inch cast iron skillets or other small baking dishes

Ingredients
  

  • 4 tsp. unsalted butter
  • For the Cinnamon Apple Filling:
  • 4 peeled green apples, cut in ¼ inch slices
  • ½ cup packed dark brown sugar
  • 1 tsp. cinnamon
  • For the Almond Biscuits:
  • 1 cup all purpose flour (120g)
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup light brown sugar
  • 3 tbsp. unsalted butter, cut into half inch pieces
  • 5 tbsp. heavy cream
  • ¼ cup sliced almonds
  • 2 tsp. turbinado sugar

Instructions
 

  • Preheat the oven to 400 degrees.
  • Grease 4 4 and a half inch mini cast iron skillets with a teaspoon of butter each.
  • Toss the apples in a bowl with the half cup of dark brown sugar and the cinnamon. Then, divide them between the four skillets.
  • Sift the flour, baking powder, and salt into a large bowl. Stir in the quarter cup of brown sugar. Then, using a pastry cutter, cut the butter into the flour mixture, until the butter is the size of big crumbs. Stir in the cream until a dough forms. The dough will be very crumbly.
  • Empty the dough out on to a floured board and press it into a circle, about a half inch thick. Press the almonds into the top of the dough, and using a two inch biscuit cutter, cut out 8 biscuits. You might have to reroll the dough in order to get all eight biscuits. Top each skillet with two biscuits, and sprinkle with the turbinado sugar. Bake for 20 minutes, or until the biscuits are light brown. Serve warm with vanilla ice cream.
Keyword apple desserts, apples, cobbler
Tried this recipe?Let us know how it was!
Uncategorized
-
by Sharon
Chipotle Ranch Salad with Shrimp
January 17, 2021

Chipotle Ranch Salad with Shrimp

Chipotle Ranch Salad with Shrimp is a quick and tasty main dish salad. I make this salad by tossing the shrimp with spices and then grilling them on a grill pan. Then, I make a delicious Chipotle Ranch Dressing. Next, I toss together Spring greens, …

salad
-
by Sharon
Chicken and Bean Tortilla Soup with Corn
January 14, 2021

Chicken and Bean Tortilla Soup with Corn

Chicken and Bean Tortilla Soup with Corn is a spicy Tex-Mex soup. I start this soup by browning chicken thighs in olive oil. Then, I simmer the chicken in cilantro, tomatoes, chipotles in adobo sauce, and homemade chicken stock. Next, I add in black beans, …

soup
-
by Sharon
Butter Pecan French Toast with Challah
January 13, 2021

Butter Pecan French Toast with Challah

Butter Pecan French Toast is a sweet and nutty breakfast dish. I started this French toast by baking my bread machine challah. The recipe is below. Then, I fried up the thick egg-soaked slices of challah. Finally, I topped my toast with a brown sugar and maple Butter Pecan Topping. Now that everyone is home all day, I really love making special breakfasts. It’s really a great way to start the day. Usually, we have eggs. But, it’s sometimes nice to have something rich and decadent, for a change.

The Equipment I Used

  • A Bread Machine- I used a bread machine to make my challah.
  • A Food Processor- This isn’t essential, but I used it to chop my nuts.
  • A Non-stick Pan- Use this to cook your French Toast. A nonstick griddle works fine, too.

The Ingredients I Used for Butter Pecan French Toast with Challah

  • Challah- I used homemade challah, but you can just buy one. I made my challah the night before.
  • Pecans- I like to toast these in a skillet to give them extra flavor.
  • Maple Syrup- Pure maple syrup adds lots of great flavor.

How I Made my French Toast

  • First, I baked my challah. I actually did this the night before.
  • Next, I made my Butter Pecan Topping. I began this by toasting my nuts. It’s important to watch your nuts closely, so that they don’t burn.
  • Then, I dipped the bread in the egg mixture. It’s important to just dip your bread quickly. You don’t want to saturate the bread.
  • Next, I cooked about three slices a time in my nonstick skillet. I made sure to watch my bread quickly. I wanted to make sure that I didn’t burn the bread.
  • Finally, I topped the French toast with the Butter Pecan Topping.

We all really enjoyed this super yummy Butter Pecan French Toast with Challah.

Butter Pecan French Toast with Challah
Butter Pecan French Toast with Challah
Butter Pecan French Toast

Butter Pecan French Toast with Challah

Homemade challah French toast topped with butter pecan topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, French
Servings 4 people

Ingredients
  

For the Butter Pecan Topping:

  • 1½ cups chopped pecans
  • ½ cup dark brown sugar
  • 10 tbsp. unsalted butter
  • 2 tbsp. maple syrup

For the Challah French Toast:

  • 8 one inch thick slices of challah (recipe below)
  • 4 eggs
  • 4 tbsp. heavy cream
  • 1 tsp. cinnamon
  • 4 tbsp. unsalted butter

Instructions
 

  • First, make the Butter Pecan Syrup: Heat a skillet over medium heat and toast the pecans for about five minutes. Then, in a three quart saucepan, melt together the butter, brown sugar, and maple syrup. Bring to a boil, add the pecans, and simmer for two minutes. Keep warm.
  • For the French Toast: Beat the eggs with the cream and cinnamon in a bowl.
  • In a large nonstick skillet, melt two tablespoons of butter on medium heat. Dip two slices of bread in the egg mixture, briefly. Don't soak the challah in the eggs. Fry the challah on each side until golden. Add more butter as needed to cook all the challah slices.
  • Top the French toast with the Butter Pecan Topping and serve.
Keyword French Toast
Tried this recipe?Let us know how it was!
Bread Machine Challah

Bread Machine Challah

An easy and beautiful braided bread machine bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Course Bread
Cuisine Jewish
Servings 10

Equipment

  • Bread Machine

Ingredients
  

  • ¾ cup water
  • 1 egg
  • 2 tbsp. sugar
  • 1¼ tsp. salt
  • 3 cups flour (360g)
  • 2 tsp. active dry yeast

For Egg Wash:

  • 1 beaten egg
  • 1 tbsp. water

Instructions
 

  • Add all the ingredients in the order suggested by your bread machine. Set your bread machine for the dough cycle, and let the machine run that full cycle.
  • When the dough is ready, divide it into 3 sections and braid it and place it on a parchment covered baking sheet. Cover it with plastic wrap and let it rise 20 minutes.
  • Brush it all over with the egg wash and bake it at 375° for 25 minutes.
Keyword bread
Tried this recipe?Let us know how it was!
Uncategorized
-
by Sharon
King Cake with Hazelnut Filling for the Bread Machine
January 11, 2021

King Cake with Hazelnut Filling for the Bread Machine

King Cake with Hazelnut Filling for the Bread Machine is a festive and delicious cakey bread. Typically, this cake is served during Mardi Gras season. But, I think that it is too yummy to save for just part of the year. Instead, I think we …

Uncategorized
-
by Sharon