Recent Posts

Cheesecake Swirled Gingerbread Muffins
December 12, 2020

Cheesecake Swirled Gingerbread Muffins

Cheesecake Swirled Gingerbread Muffins are ginger spiced muffins swirled with a creamy vanilla cheesecake swirl. As you can imagine, they are so festive to serve for Christmas and all winter long. Also, they are great for breakfast, or for teatime. And, we really love eating …

gingerbread
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by Sharon
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
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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.

The Ingredients Needed

  • Filet Mignon- I use four filet mignon steaks for this recipe.
  • Mushrooms- I use regular white mushrooms, but you could also use shitake or mini portabello mushrooms.
  • Chicken Stock- For the best flavor, I recommend you use homemade chicken stock. My recipe is at the bottom of this post.
  • Brandy- Inexpensive brandy works just fine for this recipe.
  • Thyme- The fresh thyme adds great flavor.

The Equipment You’ll Need for Steak Diane with Mushrooms and Thyme

  • A Meat Thermometer- I highly recommend you use an instant read thermometer to make sure your steak is cooked to the temperature you like.
  • A Cast Iron Skillet- I think this is the best pan for cooking steak.

How I Made my Filet Mignon

  • First, I cooked the shallots. It’s important to not burn them, but also to cook them until they’re soft.
  • Next, I added the mushrooms, and cooked them until they were golden brown. You need to make sure the liquid from the mushrooms evaporates. Otherwise, you will have a watery sauce.
  • Then, I added the brandy. It’s important to remove the pan from the heat when you add the brandy. If you don’t it could light on fire.
  • Next, I started to cook the steak. I like to get my cast iron skillet nice and hot, and then sear the steak on both sides, until a nice brown crust develops.
  • If you like your steak well done, you may want to cook it in a 350 degree oven until it cooks through.
  • Finally, I added the rest of the sauce ingredients , and simmered them until the sauce until it was nice and thick.

My family really loves this Steak Diane with Mushrooms and Thyme. Not only is it delicious, but the whole dish takes less than an hour from start to finish.

Steak Diane with Mushrooms and Thyme
Steak Diane with Mushrooms and Thyme
Steak Diane with Mushrooms and Thyme

Steak Diane with Mushrooms and Thyme

Filet Mignon topped with a creamy brandy mushroom sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4
Calories 425 kcal

Ingredients
  

  • 4 tbsp. unsalted butter
  • ½ cup minced shallots
  • 2 cups sliced mushrooms
  • 1 tbsp. olive oil
  • 4 filet mignon steaks
  • ¼ tsp. seasoned salt
  • ¼ cup brandy
  • ½ cup chicken stock
  • 2 tsp. Dijon mustard
  • 1 cup heavy cream
  • 1 tsp. black pepper
  • 1 tbsp. fresh thyme

Instructions
 

  • In a large skillet, melt the butter. Add the shallot and cook until they're translucent. Add the mushrooms and cook until the mushrooms are golden and have given off most of their liquid.
  • Meanwhile, heat a cast iron skillet to high heat. Dry the steaks well and sprinkle with the seasoned salt. Add a tablespoon of olive oil and cook the steaks on both sides until they reach a temperature of 145 degrees for medium rare.
  • Back to the mushrooms: Remove the pan from the heat and add the brandy. Put it back on the heat and cook it for three minutes. Add the rest of the ingredients and let it cook down while the steak cooks.
  • When the steaks get to temperature, remove the steaks to a plate and let them rest for five minutes. Serve with the sauce.

Nutrition

Calories: 425kcal
Keyword filet mignon, steak
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!
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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 …

peppermint cookies
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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 …

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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 to heat. And, let me tell you, it was so nice to have that free time in the evening. I took a very nice nap, instead of cooking!

The Equipment You’ll Need

  • A Dutch Oven- In my opinion, this is the best pot for simmering tomato sauce and cooking meatballs.
  • A Large Pot- Use this to cook the spaghetti. My pot has a built in strainer, and I really love it.

The Ingredients You’ll Need for Classic Italian Spaghetti and Meatballs

  • Tomatoes- I always use Pomi strained tomatoes. I like that they don’t contain citric acid or salt.
  • Chicken Stock- I use my homemade chicken stock for the tomato sauce. Find the recipe below.
  • Breadcrumbs- Use plain breadcrumbs. I like the 4C brand.
  • Beef- I always use ground chuck meat. It has more fat, which produces tender meatballs.

How I Made my Meatballs and Sauce

  • First, I made the tomato sauce. It’s important to cook the onion until it’s tender. And, also be sure not to let it burn.
  • Next, I mixed up the meatball mixture. Of course, it’s important to make sure you mix everything up really well.
  • Then, I gently rolled my meat into 12 equal sized balls. Make sure you don’t pack the balls too tightly or roll them too much. Overworking your meat results in tough balls.
  • Next, I gently lowered my balls into the sauce. Once the balls are in the sauce, it’s important not to try and stir them. If you do, they will fall apart.
  • Finally, I served the meatballs over my spaghetti.

I must confess, I find these meatballs absolutely irresistible. They are such a warm and comforting dish to serve on a cold night. If you like meatballs, I hope you’ll try our family’s Classic Italian Spaghetti and Meatballs.

Classic Italian Spaghetti and Meatballs
Classic Italian Spaghetti and Meatballs
Classic Italian Spaghetti and Meatballs

Classic Italian Spaghetti and Meatballs

Meatballs seasoned with herbs in a homemade tomato sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

For The Tomato Sauce:

  • 1 tbsp. extra virgin olive oil
  • 1 cup diced onion
  • 1 tbsp. minced garlic
  • 1 box Pomi strained tomatoes or 28 oz. plum tomatoes, pureed
  • ¼ tsp. each kosher salt and red pepper flakes
  • 1 tsp. sugar
  • ½ cup chicken stock

For the Meatballs and Spaghetti:

  • 1 tbsp. extra virgin olive oil
  • 1 cup diced onion
  • 1 tbsp. minced garlic
  • 1 pound ground beef chuck meat
  • 1 beaten egg
  • ⅓ cup each dried breadcrumbs and whole milk
  • 1 tsp. each kosher salt and black pepper
  • 1 tbsp. each fresh oregano, basil, and parsley
  • ½ cup grated Parmesan cheese
  • 1 pound spaghetti

Instructions
 

  • Begin by making the sauce: In a Dutch oven, heat the oil and, on low heat, cook the onion until it's soft. Add the garlic and cook another minute.
  • Add the rest of the ingredients and simmer for thirty minutes.
  • Meanwhile, mix up the meatball mixture: In a small skillet, heat the oil, on low heat, and cook the onion until it's soft. Add the garlic and cook for a minute. Put the onions and garlic into a large bowl, along with all the other ingredients (except for the spaghetti!). Mix well. Then, make 12 round, equal sized meatballs out of the mixture.
  • Add the meatballs to the sauce, without stirring them. Cover loosely, and simmer for thirty minutes or until the meatballs are cooked through.
  • Meanwhile, boil the spaghetti in well salted water. Serve the meatballs on top of the spaghetti, along with additional Parmesan and basil.

Nutrition

Calories: 450kcal
Keyword meatballs, spaghetti
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!
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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 …

bahn mi
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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 …

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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 is on our lunch menu at least once a week. It’s that popular! Also, if you have some vegetable haters at your house, don’t worry, this soup still tastes great even if you leave out the garlic, onions, carrots, and celery.

The Equipment You’ll Need

  • A Dutch Oven- I made this soup in my Staub Dutch oven, but any four quart pot will do.

The Ingredients You’ll Need for Italian Pasta and Bean Soup with Parmesan Cheese

  • Beans- Use dried cannellini beans. You could also use canned beans, if you prefer.
  • Pomi Strained Tomatoes- These are my favorite tomatoes. I like them because they aren’t acidic like canned tomatoes. Also, they have no chunks or lumps, which is why my kids will only eat these tomatoes.
  • Ditalini- This is a tiny tube shaped pasta.
  • Chicken Stock- I strongly recommend homemade stock. My recipe is below.
  • Oregano- You can use fresh, or about a teaspoon total of dried oregano.
  • Thyme- If you don’t have fresh thyme, just skip it.
  • Parmesan Cheese- This goes on top of the soup, but it’s optional.

How I Made my Soup

  • First, I made the beans. Cannellini beans can take a long time to soften. Ideally, you would soak these overnight in the refrigerator, but I never remember to do this.
  • Next, I made my tomato sauce. Since you only need a little bit of it for this soup, I freeze the rest of the sauce for other Italian recipes.
  • Then, I boiled the noodles and cooked the vegetables.
  • Next, I added everything to the Dutch oven and simmered it for ten minutes.

Although this soup has a few components, it goes faster if you already have some of the parts already cooked. I usually have stock, beans, and sauce in my freezer, and then I can make this soup in minutes. If you love soup, you should really try this delicious Italian Pasta and Bean Soup with Parmesan Cheese.

Italian Pasta and Bean Soup with Parmesan Cheese
Italian Pasta and Bean Soup with Parmesan
Italian Pasta and Bean Soup with Parmesan Cheese

Italian Pasta and Bean Soup with Parmesan Cheese

An cannellini bean and ditalini pasta soup with a tomato and chicken broth base.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Course Soup
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup dried cannellini beans, rinsed
  • 2 tbsp. extra virgin olive oil
  • 1 box Pomi strained tomatoes
  • ½ tsp. red pepper flakes
  • 1 tsp. sugar
  • ½ tsp. kosher salt
  • 2 tbsp. fresh oregano
  • 1½ cups dried ditalini pasta
  • 4½ cup chicken stock
  • 1 cup each diced carrots, celery, onion
  • 1 tsp. fresh thyme
  • ½ cup grated Parmesan cheese

Instructions
 

  • Begin by making the beans: Place the beans in a three quart saucepan along with a few inches of water. Boil for ten minutes. Turn the heat down to low, cover the beans and simmer for them for about 90 minutes or until they're tender. Drain them and set aside.
  • While the beans cook, heat one tablespoon of oil in a Dutch oven on low heat and cook the garlic for a minute. Add the tomatoes, red pepper flakes, sugar, a half teaspoon of the salt, a half cup of the chicken stock and a tablespoon of the oregano. Simmer uncovered for thirty minutes. Set Aside.
  • Cook the ditalini until it's al dente. Drain and set aside.
  • In a second Dutch oven, heat the rest of the oil and cook the onions, celery, and carrots for ten minutes on low heat, until they're tender. Add the rest of the chicken stock, the rest of the oregano and the thyme, a half cup of the tomato sauce, the cooked ditalini and a cup of the cooked beans. You can add more beans and tomato sauce if you like. Simmer for ten minutes. Top each bowl with some of the Parmesan.

Nutrition

Calories: 350kcal
Keyword cannellini bean, ditalini, pasta fagioli
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!
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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 …

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by Sharon