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Crispy Buffalo Chicken Sandwiches with Blue Cheese
January 8, 2021

Crispy Buffalo Chicken Sandwiches with Blue Cheese

Crispy Buffalo Chicken Sandwiches with Blue Cheese are perfect for a casual dinner. These sandwiches begin with a fried chicken breast. Then, the chicken is dipped in a sweet and spicy Buffalo sauce. Next, it’s topped with a creamy blue cheese sauce. Finally, the whole …

chicken, sandwiches
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by Sharon
Chocolate Chocolate Chip Waffles with Chocolate Syrup
January 7, 2021

Chocolate Chocolate Chip Waffles with Chocolate Syrup

Chocolate Chocolate Chip Waffles with Chocolate Syrup are rich and decadent breakfast or dessert waffles. My waffles are chocolate waffles filled with mini chocolate chips. Then, I top my waffles with a chocolate syrup. And, I also serve them with whipped cream and sliced strawberries. …

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by Sharon
Potato Soup with Roasted Garlic Cheddar Cheese
January 4, 2021

Potato Soup with Roasted Garlic Cheddar Cheese

Potato Soup with Roasted Garlic Cheddar Cheese is a creamy potato and vegetable soup. This soup is full of Yukon Gold potatoes, celery, carrots, leeks, red pepper and garlic. And, all these veggies are simmered in chicken stock and cream. To add even more flavor, roasted garlic cheddar cheese is stirred into the soup. You can also use extra sharp cheddar cheese. Finally, the soup is topped with crumbled bacon, scallions, and more cheese.

The Equipment I Used

  • A Dutch Oven- I really like making my soups in a Dutch oven. But, you can use any four quart pot that you like. This is a one pot meal, so this is the only equipment you’ll need.

The Ingredients Needed for Potato Soup with Roasted Garlic Cheddar Cheese

  • Bacon- Use your favorite bacon. Mine is Niman Ranch applewood smoked bacon.
  • Onions- I used plain yellow onions.
  • Potatoes- I used Yukon Gold Potatoes, since that’s what I had. But, you could also use red potatoes, or russet potatoes.
  • Leeks- I really love their flavor. Just be sure to soak the sliced leek in cold water, to get out all the grit.
  • Chicken Stock- I always use homemade stock. The recipe is attached.
  • Cheese- I use Roasted Garlic Cheddar Cheese, made by Yancy’s. But, any extra sharp cheddar cheese would be terrific in this.

How I Made my Potato Soup

  • First, I fried my bacon. I watched it closely, to make sure it didn’t burn.
  • Next, I cooked all the vegetables until they were softened.
  • Then, I added the cream, milk, and stock and simmered it until the potatoes were tender.
  • Next, I stirred in the cheese.
  • Finally, I topped each bowl with more cheese, scallions, and crumbled bacon.

We all really enjoy this Potato Soup with Roasted Garlic Cheddar Cheese. Today, we had the first snowfall of the new year, and this was the perfect snowy day soup!

Potato Soup with Roasted Garlic Cheddar Cheese
Potato Soup with Roasted Garlic Cheddar Cheese
Potato Soup with Roasted Garlic Cheddar Cheese

Potato Soup with Roasted Garlic Cheddar Cheese

A creamy potato and vegetable soup with roasted garlic cheddar cheese and bacon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 4 slices chopped bacon
  • 1 tbsp. butter
  • 1 cup each chopped onion, red pepper, leeks, carrots, celery
  • 1 tbsp. chopped garlic
  • 3 cups peeled and diced Yukon Gold Potatoes
  • ¼ tsp. each black pepper and kosher salt
  • 1 bay leaf
  • 2 sprigs of thyme
  • 2 cups chicken stock
  • ½ cup each whole milk and heavy cream
  • 1½ cups roasted garlic cheddar cheese or sharp cheddar
  • ¼ cup diced scallions

Instructions
 

  • In a Dutch oven, cook the bacon until it's crisp, and then remove it to drain. Remove all but three tablespoons of fat from the pot.
  • Then, add all the vegetables, butter, and herbs to the pot. Also, add the salt and pepper. Cook on low heat for about ten minutes, until the potatoes are starting to soften.
  • Add the stock, milk, and cream to the pot and bring it to a simmer. Cover the pot and simmer for twenty minutes, or until the potatoes are tender.
  • Stir in one cup of the roasted garlic cheddar cheese and stir until melted.
  • Top each bowl with the crumbled bacon, scallions, and the rest of the cheese.
Keyword potatoes
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
Salsa Verde Cheese Enchiladas with Vegetable Filling
January 2, 2021

Salsa Verde Cheese Enchiladas with Vegetable Filling

Salsa Verde Cheese Enchiladas with Vegetable Filling are a delicious meatless meal. I stuff my enchiladas with colorful peppers, that are simmered in a cheesy sauce. Then, I top my enchiladas with a fresh salsa verde sauce. Finally, I sprinkle cheese all over the top …

meatless
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by Sharon
Filet Mignon with Truffle Butter and Risotto
January 1, 2021

Filet Mignon with Truffle Butter and Risotto

Filet Mignon with Truffle Butter and Risotto is a delicious special occasion dinner. This year, I served it for New Year’s Day. I cook the filet mignon in a cast iron skillet. Then, I top each filet with a dollop of truffle butter. I serve …

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by Sharon
Greek Salad with Dill Dressing and Pita Chips
December 31, 2020

Greek Salad with Dill Dressing and Pita Chips

Greek Salad with Dill Dressing and Pita Chips is one of our favorite salads. Even in the dead of winter, this salad still manages to taste garden fresh. The arugula and cucumbers are so nice and crispy. And, the tomatoes and orange pepper are so sweet and delicious. Plus, the dill dressing and feta add so much wonderful flavor. And, last but not least, the crispy pita chips will add even more crunch and great cheesy, spicy flavor. Now, I made this salad on New Year’s Eve. That way, when we start the new year tomorrow, we’ll have a nice and healthy salad to eat.

The Equipment You’ll Need

  • A Bowl- You’ll need a big bowl to toss this delicious salad and dressing.
  • A Salad Spinner- This is to make sure all your arugula gets nice and dry.
  • A Jar- Use this to shake up the dill dressing.

The Ingredients You’ll Need for Greek Salad with Dill Dressing and Pita Chips

  • Baby Arugula- I used baby arugula in my salad, but romaine or any other lettuce will do.
  • Pita Bread- Feel free to use whatever kind of pita you want. I used oat bran pita, just because it looked fresher than what else was at the store.
  • Extra Virgin Olive Oil- If you use a high quality olive oil in this recipe, you will really appreciate the mild, smooth taste. I like the California Ranch brand.
  • Lemon Juice- I’ve been really into Meyer lemons lately. If you can get them, try them. They’re really delicious.
  • Honey- I really like orange blossom honey. It has a great fragrant flavor.
  • Dill- Dill gives this dressing a great flavor.

How I Made This Salad

  • First, I made the pita chips. My family really loves snacking on them.
  • Next, I made the dressing.
  • Finally, I topped all the vegetables on the arugula. I added the dressing and tossed it all together in a big bowl.

I’m so excited to start 2021 with this big Greek Salad with Dill Dressing and Pita Chips!

Greek Salad with Dill Dressing and Pita Chips
Greek Salad with Dill Dressing and Pita Chips
Greek Salad with Pita Chips

Greek Salad with Dill Dressing and Pita Chips

Greek Salad with feta cheese and vegetables. Served with homemade pita chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Salad
Cuisine Greek
Servings 4

Ingredients
  

For the Dill Dressing:

  • ½ cup extra virgin olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 2 tbsp. fresh dill
  • 1 tsp. honey
  • 2 tbsp. Parmesan cheese
  • ¼ tsp. each kosher salt and black pepper

For the Salad:

  • 4 cups baby arugula
  • 1 cup halved grape tomatoes
  • 1 cup chopped orange pepper
  • ½ cup sliced purple onion
  • 1 cup sliced cucumbers
  • 1 cup chopped feta cheese

For the Pita Chips:

  • 2 multigrain pita breads
  • ¼ cup extra virgin olive oil
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • ¼ cup Parmesan cheese
  • ¼ tsp. black pepper

Instructions
 

  • Start by making the pita chips: Preheat the oven to 375 degrees. Peel apart the pitas so there is no pocket. Cut each round into 8 wedges. Place on a baking sheet and brush with the oil. Sprinkle with the spices and cheese and bake for 8 minutes.
  • Next, make the Dill Dressing: Place all the ingredients in a small jar and shake them together.
  • Place the arugula in a large bowl, and top with the feta cheese and vegetables. Toss with as much dressing as you like and serve with the pita chips.
Keyword salad
Tried this recipe?Let us know how it was!
salad
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by Sharon
Eggnog Pancakes with Bourbon Maple Syrup
December 30, 2020

Eggnog Pancakes with Bourbon Maple Syrup

Eggnog Pancakes with Bourbon Maple Syrup are our new favorite holiday breakfast. The eggnog flavor really shines through in these fluffy pancakes. And, the Bourbon Maple Cream Cheese Syrup is divine! Best of all, the batter and syrup can be made the day before. This …

pancakes
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by Sharon
Pulled Pork Egg Rolls with Cilantro Dipping Sauce
December 28, 2020

Pulled Pork Egg Rolls with Cilantro Dipping Sauce

Pulled Pork Egg Rolls with Cilantro Dipping Sauce are one of our new favorite appetizers. I fill my egg rolls with slow cooked pulled pork. Luckily, I had some pulled pork in my freezer. So, I was able to cook this entire dish in under …

pork
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by Sharon
Cheese Ravioli with Bacon and Arugula
December 27, 2020

Cheese Ravioli with Bacon and Arugula

Cheese Ravioli with Bacon and Arugula is a delicious homemade ravioli dinner. First, I make the ravioli dough in my Phillips pasta machine. This machine is great, because it mixes up the dough and then extrudes the noodle sheets. All in less than ten minutes. Next, I stuff the ravioli with fresh ricotta cheese and Parmesan cheese. Finally, I toss the ravioli with bacon, arugula, tomato, garlic, and spicy red pepper flakes.

The Equipment You’ll Need

  • Pasta Maker- I use the Phillips Avanti Pasta Maker, and I love it!
  • A Food Scale- I find it best to weigh the flour when I make pasta.
  • A Large Skillet- This is for tossing the ravioli with the sauce.

The Ingredients You’ll Need for Cheese Ravioli with Bacon and Arugula

  • Ricotta- I use fresh ricotta for this recipe. If you haven’t tried it , the flavor is super fresh and delicious.
  • Flour- Use all purpose flour.
  • Bacon- I like Niman Ranch bacon.
  • Oil- I like California Ranch olive oil.
  • Arugula- I like the Earthbound Farms brand of baby arugula.

How I Made my Ravioli

  • First, I made my pasta filling.
  • Next, I added the ingredients to the pasta machine. I took care to weigh and measure all my ingredients very carefully. This machine is great, but it doesn’t take well to ingredient variations.
  • Then, I filled all the ravioli with the cheese mixture.
  • Next, I boiled my water for the ravioli and made the sauce. I cooked the bacon, and drained it. In a large skillet I cooked the garlic and red pepper flakes, and stirred in the arugula, tomato, lemon juice, and bacon.
  • Then, I boiled my ravioli and drained that too.
  • Finally, I tossed the ravioli with the butter and arugula sauce. I served it with extra Parmesan cheese.

If you love ravioli, I hope you’ll try this yummy Cheese Ravioli with Bacon and Arugula!

Cheese Ravioli with Bacon and Arugula
Cheese Ravioli with Bacon and Arugula
Cheese Ravioli with Bacon and Arugula

Cheese Ravioli with Bacon and Arugula

Homemade cheese ravioli tossed with a bacon, arugula, and tomato sauce.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • Phillips Avanti Pasta Machine

Ingredients
  

  • 1 cup fresh ricotta cheese
  • 1 large egg
  • ¾ cup grated Parmesan cheese
  • 500 grams all purpose flour
  • 190 ml liquid (1 large beaten egg plus water)
  • 1 egg white

For the Bacon and Arugula Sauce:

  • 1 cup diced bacon
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. minced garlic
  • ½ tsp. red pepper flakes
  • 4 cups baby arugula
  • 1 plum tomato, seeded and chopped
  • 2 tbsp. lemon juice
  • 3 tbsp. unsalted butter, sliced
  • 1 cup Parmesan cheese

Instructions
 

  • Begin by mixing together the ravioli filling: In a small bowl, stir together the ricotta, Parmesan, and the egg.
  • Set up your pasta machine, and add the flour.
  • Turn it on and add the egg and water. Make the pasta.
  • Lay the pasta sheets on parchment covered baking sheets and cover with plastic wrap.
  • Cut each pasta sheet into two and a half inch wide rectangles, and top half with a teaspoon of filling. Paint the edges with the beaten egg white and press another cheese free rectangle on top. Press all around the edges with first your finger, and then a fork. Place them back on the pans and cover with plastic.
  • Bring a large pot of salted water to a boil.
  • Meanwhile make the sauce: In a small skillet, cook the bacon until crispy. Drain the bacon on a paper towel and reserve one tablespoon of bacon drippings.
  • In a very large skillet, add the reserved bacon drippings along with the olive oil, and heat on low heat. Cook the garlic and red pepper flakes, until the garlic is soft, about three minutes. Stir in the arugula, lemon juice, the tomato, and the bacon, and cook until the arugula is slightly wilted. Remove from the heat.
  • Boil the ravioli in salted water on a low boil for seven minutes and drain well. Add the ravioli to the arugula mixture, along with the butter. On low heat, toss until the butter is melted and the ravioli is coated. Serve with Parmesan cheese.
Keyword arugula, bacon, ravioli
Tried this recipe?Let us know how it was!
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by Sharon
Cranberry White Chocolate Scones
December 26, 2020

Cranberry White Chocolate Scones

Cranberry White Chocolate Scones are my new favorite flavor of scones. Sometimes, I find cranberries to be too tart. But, in theses scones, the cranberries are a burst of fresh flavor, that are sweetened by the sweet scone dough. Also, sometimes I find white chocolate …

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by Sharon