Recent Posts

Potato Latkas with Apple Sauce and Sour Cream
December 10, 2020

Potato Latkas with Apple Sauce and Sour Cream

Potato Latkas with Apple Sauce and Sour Cream are shredded potato pancakes fried in oil. Traditionally, people serve them on the Jewish holiday of Hanukkah. However, my Jewish grandmother used to make them every time I visited her. So, when my daughters were very little, …

pancakes
-
by Sharon
Steak Diane with Mushrooms and Thyme
December 9, 2020

Steak Diane with Mushrooms and Thyme

Steak Diane with Mushrooms and Thyme is a special occasion dish full of tender filet mignon and a creamy mushroom and thyme sauce. This is a terrific dish to serve on Christmas Day or New Year’s Eve. Also, this is a great Valentine’s Day dinner. …

Uncategorized
-
by Sharon
Peppermint and White Chocolate Cookies
December 8, 2020

Peppermint and White Chocolate Cookies

Peppermint and White Chocolate Cookies are chocolate thumbprint cookies. The center of each cookie is filled with white chocolate, and then the cookie is drizzled with semisweet chocolate. Then, the whole cookie is sprinkled with crushed candy canes. These cookies are super festive for the December holidays. They would be great to serve at holiday parties or to enjoy at home for a special treat. If, for some reason, you don’t like white chocolate or peppermint, you don’t have to fill them at all. Then, you’ll just have a delicious chocolate cookie.

The Equipment You’ll Need

  • An Electric Mixer- While this isn’t essential, it does make mixing the dough easier.
  • Two Baking Sheets- I prefer the shiny metal pans.
  • Parchment Paper- You need this so your cookies don’t stick to the pan.
  • A Food Scale- This, I feel, is essential. I weigh the flour, sugar, and cocoa powder. I also weigh the cookie dough balls.

The Ingredients You’ll Need for Peppermint and White Chocolate Cookies

  • Cocoa Powder- Be sure and use regular cocoa powder, not Dutch processed.
  • White Chocolate Chips- I like Giradelli chips.
  • Semi Sweet Chocolate Chips- For this, I prefer Guittard chocolate chips.
  • Vegetable Shortening- I use Crisco.
  • Peppermints- I use candy canes.

How I Made my Chocolate Thumbprints

  • First, I weighed my flour and then sifted it with the other dry ingredients.
  • Next, I creamed together the sugar and butter.
  • Then, I added the eggs and vanilla, and stirred until it was just combined.
  • Next, I added the dry ingredients. Again, I stirred just until no streaks remained. I rolled the dough in balls, and made an indention with my finger.
  • Then, I chilled and baked the cookies.
  • While the cookies cooled, I made the white chocolate filling. Then, I filled each cookie crater.
  • Next, I drizzled them with semisweet chocolate, and sprinkled them with peppermints.

These cookies are not only festive and delicious, but lots of fun to make. Also, you can make these Peppermint and White Chocolate Cookies in just a little over one hour.

Peppermint and white chocolate cookes
Peppermint and White Chocolate Cookies
Peppermint and White Chocolate Cookies

Peppermint and White Chocolate Cookies

Chocolate Thumbprint Cookies filled with white chocolate and sprinkled with peppermints and drizzled with semisweet chocolate.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 26 minutes
chilling time 15 minutes
Total Time 1 hour 11 minutes
Course Dessert
Cuisine American
Servings 26 cookies

Ingredients
  

  • 1¾ cups all purpose flour (210g)
  • ½ cup cocoa powder (48g)
  • ½ tsp. each baking soda and salt
  • 8 tbsp. softened, unsalted butter
  • 1 cup granulated sugar (200g)
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup white chocolate chips
  • 2 tsp. vegetable shortening
  • 2 ounces crushed peppermints or candy canes (30g)
  • ½ cup semisweet chocolate chips

Instructions
 

  • Sift together the flour, cocoa powder, baking soda and salt. Set aside.
  • In a mixing bowl, cream the butter and sugar together until they're well creamed together.
  • Add the eggs and vanilla and stir until combined. Then, add in the flour mixture and stir until no streaks remain.
  • Cover two baking sheets with parchment paper. Roll the dough into 24 one inch balls. Each one should weigh 22 grams. Press your finger into the center of the cookie to make a small crater. Refrigerate the baking sheets until the oven preheats to 350 degrees.
  • Bake the sheets one at a time for about 12 minutes each until the cookies are firm. If the holes have closed up while they baked, just use your finger to indent them again. Let the cookies cool on wire racks.
  • Meanwhile, place the white chocolate chips and one teaspoon of the shortening in a small bowl, and microwave for twenty seconds. Remove the bowl and stir. Repeat until the chips are all melted. Put a dollop in the center of each cookie.
  • Melt the semisweet chocolate just like you melted white chocolate. Using a spoon drizzle the cookies with the chocolate. Then sprinkle each cookie with the crushed candy canes.
Keyword chocolate cookie, cookie, peppermint cookie
Tried this recipe?Let us know how it was!

peppermint cookies
-
by Sharon
Mini Appetizer Lobster Rolls with Tarragon and Chives
December 7, 2020

Mini Appetizer Lobster Rolls with Tarragon and Chives

Mini Appetizer Lobster Rolls with Tarragon and Chives are the perfect size to serve at holiday parties. After all, everyone loves lobster rolls, so they’re perfect for entertaining. These rolls are filled with creamy lobster salad, that’s dotted with tarragon and chives. Of course, you …

Uncategorized
-
by Sharon
Classic Italian Spaghetti and Meatballs
December 6, 2020

Classic Italian Spaghetti and Meatballs

Classic Italian Spaghetti and Meatballs is a family favorite meal at our house. The whole recipe takes a little over an hour, and tastes great reheated the next day. In fact, I made them this morning and simply reheated it right before we were ready …

Uncategorized
-
by Sharon
Pork Bahn Mi Bruschetta with Pickled Vegetables
December 5, 2020

Pork Bahn Mi Bruschetta with Pickled Vegetables

Pork Banh Mi Bruschetta with Pickled Vegetables is a Vietnamese inspired appetizer Personally, I like serving it at holiday parties where I serve lots of different appetizers. This year, my family is having an appetizer and dessert party to celebrate New Year’s Eve. These little toasts are terrific for that kind of party! The grilled toasts are topped with sriracha mayonnaise, pork tenderloin, and pickled vegetables. Best of all, this whole recipe takes only thirty minutes from start to finish.

The Equipment You’ll Need

  • A Grill Pan- You’ll need this for grilling the bread and the pork.

The Ingredients You’ll Need for Pork Bahn Mi Bruschetta with Pickled Vegetables

  • Fish Sauce- Find this in the Asian section of your supermarket. However, it’s quite potent. So, if this is your first time trying it, you may want to start with just a quarter of a teaspoon. At first, I didn’t like fish sauce, but it’s really grown on me, and I actually really like it now.
  • Lime Juice- Please use freshly squeezed limes.
  • Mint- Use fresh mint. It adds wonderful flavor.
  • Sriracha- Find this in the Asian section of your supermarket.

How I Made my Bruschetta

  • First, I made my pickled vegetables. I actually made this the night before I planned to serve it. The red cabbage turned everything a beautiful shade of pink.
  • Next, I mixed up the sriracha mayonnaise.
  • Then, I toasted my bread. I was careful to not let my bread burn.
  • Next, I grilled the pork. I made sure it was cooked through, of course.
  • Finally, I assembled my crostini, and it was ready to go!

Did I mention that this recipe only takes thirty minutes from start to finish? How fabulous is that? In addition, my Pork Bahn Mi Bruschetta with Pickled Vegetables has incredible flavor, that I now you’ll love!

Pork Bahn Mi Bruschetta with Pickled Vegetables
Pork Bahn Mi Bruschetta with Pickled Vegetables
Pork Bahn Mi Bruschetta with Picked Vegetables

Pork Bahn Mi Bruschetta with Pickled Vegetables

Toasted bread topped with grilled pork tenderloin, sriracha mayonnaise and pickled vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Vietnamese
Servings 6

Ingredients
  

  • ½ cup lime juice
  • 1 tsp. fish sauce
  • ¼ tsp. red pepper flakes
  • 2 tbsp. brown sugar
  • 2 grated carrots
  • 1 thinly sliced radish
  • 1 cup chopped red cabbage
  • 12 slices Italian bread, cut a half inch thick
  • 1 tbsp. butter
  • ½ cup mayonnaise
  • 2 tsp. sriracha
  • ½ tsp. sugar
  • 1 pound pork tenderloin, cut in half inch slices
  • ½ tsp. black pepper
  • 1 tbsp. olive oil
  • 1 thinly sliced English cucumber
  • ½ cup mint leaves

Instructions
 

  • Begin by making the pickled vegetables: In a bowl, mix together the lime juice, fish sauce, red pepper flakes and brown sugar. Add the carrots, radish, and red cabbage. Set aside.
  • Make the sriracha mayonnaise: Stir together the sriracha, mayonnaise, and sugar.
  • Grill the bread: heat a grill pan on medium heat and rub it with the butter. Grill the bread on both sides until it's toasted. Set aside.
  • Grill the Pork: Rub the grill pan with the olive oil and grill the pork on both sides until it's cooked through. Sprinkle it with the pepper.
  • Assemble the bruschetta by spreading the toasts with the sriracha mayonnaise. Top each toast with a slice of pork. Then, put a couple of each cucumbers on top. Add a dollop of the pickled vegetable and a mint leaf and serve.
Keyword bahn mi, bruschetta, pork tenderloin
Tried this recipe?Let us know how it was!
bahn mi
-
by Sharon
Peanut Butter Sandwich Cookies
December 3, 2020

Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies are peanut butter cookies dipped and filled with semisweet chocolate and sprinkled with nuts. If you love that classic peanut butter and chocolate combo, these are the cookies for you. Best of all, these cookie can be made in just a …

Uncategorized
-
by Sharon
Italian Pasta and Bean Soup with Parmesan Cheese
December 2, 2020

Italian Pasta and Bean Soup with Parmesan Cheese

Italian Pasta and Bean Soup with Parmesan Cheese is a family favorite at my house. It is a hearty soup filled with ditalini pasta, cannellini beans, homemade tomato sauce, homemade chicken stock, onions, carrots, celery, fresh oregano and thyme, and Parmesan cheese. Lately, this soup …

Uncategorized
-
by Sharon
Birria Tacos with Cucumber Salad
December 1, 2020

Birria Tacos with Cucumber Salad

Birria Tacos with Cucumber Salad is my take on a traditional Mexican taco from the Jalisco region of Mexico. Lately, they are very trendy here in the United States. They are typically served with the tortillas dipped into the sauce, and then seared until they’re crispy. But, we ate them that way once, but I honestly found them too greasy. So, now I make the tacos with the adobo sauce mixed into the meat, and I top that off with a crisp and fresh salad. I feel that the salad really cuts the fat and richness of the meat, but you can serve these any way that you like.

The Equipment You’ll Need

  • A Blender- This is for blending the dried chile peppers and water together to make the adobo sauce.
  • A Cast Iron Skillet- Use this to toast your chile peppers.
  • A Dutch Oven- Choose a Dutch oven that will hold the beef along with a couple cups of liquid.

The Ingredients You’ll Need for Birria Tacos with Cucumber Salad

  • Beef Short Ribs- If you feel this is too pricy, you could use a chuck roast instead.
  • The Chiles- You will need both guajillo chiles and ancho chilles.
  • Chicken Stock- I have linked my homemade chicken stock recipe, which I always use. This time, though, I used turkey stock that I made from my Thanksgiving turkey.

How I Made my Tacos

  • First, I made the adobo sauce.
  • Next, I took my time searing the short ribs. It’s important to get them nice and brown.
  • Then, I added the liquids to the pot. You don’t want to totally cover the ribs. You want the liquid to go up maybe three quarters of the way up the ribs.
  • After that, it was just a matter of letting them cook in the oven for three hours.
  • Then, I removed the bones and shredded the beef.
  • Next, I removed as much fat as I could from the stewing liquid. Then, I mixed all the meat into the sauce and filled my tortillas.
  • Finally, I topped the meat with my salad mixture.

We really enjoyed these Birria Tacos with Cucumber Salad. If you’re a taco lover, you must try these slow cooked beef tacos!

Birria Tacos with Cucumber Salad
Birria Tacos with Cucumber Salad
Biria Tacos with Cucumber Salad

Birria Tacos with Cucumber Salad

Short ribs braised in adobo sauce and topped with a cucumber, spinach, and radish salad.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • blender

Ingredients
  

  • 4 dried ancho chilies
  • 6 dried guajillo chilies
  • 1 tbsp. honey
  • 1 tbsp. white vinegar
  • 1 tsp. oregano
  • ½ tsp. ground cumin
  • ¼ tsp. each cinnamon and ground cloves
  • 2 cups water
  • 1 tbsp. olive oil
  • 3½ pounds beef short ribs
  • ½ tsp. each garlic powder, kosher salt, black pepper
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 1 cup chicken stock
  • 12 corn tortillas
  • 1½ cups English cucumbers, thinly sliced
  • 1½ cups radishes, thinly sliced
  • 3 cups baby spinach
  • 1 cup fresh mint leaves
  • 1 cup thinly sliced red onions
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. lemon juice

Instructions
 

  • For the adobo sauce: Remove the seeds and stems from the peppers and then toast them in a cast iron skillet on high heat for a few minutes, until you can smell their aroma.
  • In a three quart sauce pan boil the peppers along with two cups of water, for five minutes. Drain the peppers, and then put them in the blender along with two cups of fresh water, the vinegar, oregano, cumin, cinnamon, and cloves. Blend until the mixture is smooth.
  • Preheat the oven to 300 degrees.
  • For the Birra beef taco filling: Dry off the short ribs and sprinkle them with the salt, pepper, and garlic powder. Heat the olive oil in a Dutch oven on medium heat. Sear the ribs, a few at a time, on all sides. When they're al browned add them all back to the pot along with half the adobo sauce (you can freeze the rest for another use), the chicken stock, the bay leaves and the thyme. Cover the pot and bake them for three hours, or until they're very tender.
  • Remove the meat from pot and shred it. Pour the liquid in the pot into a measuring cup. The fat will rise to top. Remove and discard the fat. Pour the liquid back into the pot. At this point you could dip the tortillas into the liquid, fill them with meat, and then brown them in a cast iron skillet in a little butter. But, I prefer to add the meat back to the pot and stir the liquid in . Then, I fill the tacos with the meat and the following salad.
  • For the salad: toss together all the vegetables and the lemon juice and extra virgin olive oil. Season with some salt and pepper. I think the salad really cuts a lot of the richness of the meat and adobo, and I highly recommend it.
Keyword adobo sauce, beef, beef short ribs, taco
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!
Uncategorized
-
by Sharon
Chicken Burritos with Avocado Crema
November 30, 2020

Chicken Burritos with Avocado Crema

Chicken Burritos with Avocado Crema are a new family favorite at our house. They are filled with slow cooked black beans, rice cooked with chicken stock, and spice covered grilled chicken. Also, they’re served with two sauces, a chipotle sauce and an avocado crema. The …

Uncategorized
-
by Sharon