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Lentil and Vegetable Soup with French Green Lentils
October 20, 2020

Lentil and Vegetable Soup with French Green Lentils

Lentil and Vegetable Soup with French Green Lentils is a hearty soup filled with lentils, carrots, onions, celery, thyme and garlic. It’s different from the typical lentil soup in that it only contains a cup of lentils, but is filled with lots of vegetables in …

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by Sharon
Creamy Buffalo Chicken Chowder in Bread Bowls
October 19, 2020

Creamy Buffalo Chicken Chowder in Bread Bowls

Creamy Buffalo Chicken Chowder in Bread Bowls is one of our favorite creamy soups. It is a hearty soup filled with a creamy chicken broth, shredded chicken, cheddar, carrots, onions, celery, potatoes, hot sauce, and blue cheese. I like to serve this soup in the …

chicken soup, soup
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by Sharon
Pork Medallions with Basil and Peppers
October 18, 2020

Pork Medallions with Basil and Peppers

Pork Medallions with Basil and Peppers consists of sliced pork tenderloin marinated in oyster and soy sauces, mixed with sweet basil, garlic, jalapeno, and mini peppers. Not only is this dish delicious, but it can be made, from start to finish, in thirty minutes.

The Equipment You’ll Need

  • A Cast Iron Skillet- This does the best job of cooking the pork. If you don’t have one, any large skillet will do.
  • An Instant Read Meat Thermometer- While not essential, this is helpful for testing the temperature of the pork.

The Ingredients You’ll Need for Pork Medallions with Basil and Peppers

  • Pork Tenderloin- If you’ve never tried pork tenderloin, it’s super tender and very easy to cook. My family aren’t huge pork lovers, but do occasionally enjoy pork tenderloin.
  • Oyster Sauce- This is a Chinese sauce, that can be found in the Asian aisle at your market.
  • Soy Sauce- I used lite soy sauce, to cut down on the salt.
  • Mini Sweet Peppers- I used mini sweet peppers for this recipe, but you could also use bell peppers.
  • Jalapeno- This gives the dish a little heat, but if you don’t like spicy food, just leave it out.
  • Basil- Basil gives this dish so much flavor. Thai basil would be even better, but I just can’t seem to get it here in New York.

How I Made This Dish

  • First, I marinated the pork for a short time, just while I cooked the veggies.
  • Next, I cooked the peppers, until they were just tender, and then I added the jalapeno, garlic and basil. I removed these to a dish and kept them warm while I made the pork.
  • Finally, I cooked the pork, until it reached an internal temperature of 145 degrees.

This is such a quick and easy dish, but the tender pork adds a definite touch of luxury that makes this meal feel quite special. Sometimes I serve it with noodles, but I also like to serve it with fried rice. I hope you’ll try these delicious Pork Medallions with Basil and Peppers some time soon!

Pork Medallions with Basil and Peppers
Pork Medallions with Basil and Peppers
Pork Medallions with Basil and Peppers

Pork Medallions with Basil and Peppers

Pork Tenderloin marinated in oyster sauce and tossed with basil and sweet peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 1 lb. pork tenderloin, cut in half inch slices
  • 3 tbsp. oyster sauce
  • 3 tbsp. light soy sauce
  • 2 tbsp. extra virgin olive oil
  • 1 cup sliced mini peppers
  • 1 minced jalapeno
  • 3 tbsp. minced garlic
  • 2 cups basil leaves
  • 1 tbsp. sesame seeds
  • ¼ tsp. red pepper flakes

Instructions
 

  • In a small bowl stir together the soy sauce and oyster sauce. Marinate the pork in there while you cook the vegetables.
  • Heat a cast iron skillet to medium heat with one tablespoon of the oil, and cook the peppers until they're softened. Then add the garlic, jalapeno, and basil and cook two minutes. Remove everything from the pan to a plate. Cover and keep warm.
  • Heat the rest of the oil, and cook the pork, in a single layer, for about four minutes per side, until an internal temperature of 145 degrees.
  • Serve the pork with the reserved vegetables and noodles or rice. Garnish with the sesame seeds and red pepper flakes.
Keyword basil, pork, pork tenderloin
Tried this recipe?Let us know how it was!
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by Sharon
S’mores Mini Skillet Cookies with Toasted Marshmallows
October 17, 2020

S’mores Mini Skillet Cookies with Toasted Marshmallows

S’mores Mini Skillet Cookies with Toasted Marshmallows are baked in little cast iron skillets. They’re filled and topped with semi sweet chocolate chips, mini marshmallows, and graham crackers. Of course, they’re served warm, which makes them all the more delicious. The Equipment You’ll Need A …

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by Sharon
Walnut Banana Bread Pancakes with Chocolate Chips
October 15, 2020

Walnut Banana Bread Pancakes with Chocolate Chips

Walnut Banana Bread Pancakes with Chocolate Chips are pancakes with all the flavors of chocolate chip banana bread. They are filled with bananas, walnuts, and chocolate chips. But, unlike banana bread, these pancakes cook in just minutes. The Equipment You’ll Need A Food Scale- Weighing …

pancakes
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by Sharon
Andouille Deep-Dish Pizza with Peppers and Onions
October 14, 2020

Andouille Deep-Dish Pizza with Peppers and Onions

Andouille Deep-Dish Pizza with Peppers and Onions features dough made in a bread machine, homemade pizza sauce, andouille sausage, sweet peppers and onions, fresh mozzarella cheese, and fresh oregano leaves.

The Equipment You’ll Need

  • A Bread Machine- The dough for this pizza is made in a bread machine.
  • A Kitchen Scale- I use a scale to weigh my flour for the dough. Doing this really helps your dough come out perfectly every time.
  • Two Ten Inch Cast Iron Skillets- You could also use a nine inch cake pan.
  • A Pizza Stone- A large pizza stone is needed for baking the pizzas.

The Ingredients You’ll Need for Andouille Deep-Dish Pizza with Peppers and Onions

  • Pomi Strained Tomatoes- These come in a box, and I like them because they are salt free, and don’t contain citric acid. But, you can use a tomato puree instead.
  • Andouille Sausage- This is a precooked sausage, popular in Cajun and Creole cooking.
  • Fresh Mozzarella Cheese- You can absolutely substitute regular mozzarella cheese.
  • Fresh Oregano- This adds a terrific fresh flavor to the pizza.

How I Made my Pizza

  • First, I loaded all the ingredients in the bread machine, measuring all my ingredients very carefully. I also weighed the flour on my food scale. Then, I went out shopping while my bread machine did all the work.
  • When I returned, I put the dough into the skillets, and let it rise again. I also preheated both my oven and my pizza stone.
  • Next, I cooked the pizza sauce and veggies. I made sure not to burn my peppers and onions.
  • Finally, I baked off the pizzas. Before I put the pizzas in the oven, I pricked them all over with a fork. This prevents the dough form forming big bubbles.

My Andouille Deep-Dish Pizza with Peppers and Onions is such a nice change from the thin crust pizzas that are so popular here in New York. And, the andouille is a very nice change from the typical Italian sausage we usually have on pizza.

Andouille Deep-Dish Pizza
Andouille Deep Dish Pizza with Peppers and Onions
Andouille Deep-Dish Pizza

Andouille Deep-Dish Pizza with Peppers and Onions

Deep-dish pizza topped with homemade pizza sauce, fresh mozzarella cheese, red peppers, onions, andouille sausage and fresh oregano.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 2 hours 20 minutes
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American, Italian
Servings 8 people

Equipment

  • 2 Ten Inch Cast Iron Skillets
  • A Bread Machine

Ingredients
  

For the Pizza Dough:

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all-purpose flour (360g)
  • 1 tsp. honey
  • 1 tsp. salt
  • 2 tsp. active dry yeast

To Assemble the Pizza:

  • 1 box Pomi strained tomatoes
  • 3 tbsp. extra virgin olive oil
  • 1 clove minced garlic
  • 1 tsp. dried oregano
  • ½ tsp. sugar
  • ¼ tsp. kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 1 cup diced red pepper
  • 1 cup diced onion
  • 4 cups fresh mozzarella cheese
  • 1½ cup sliced andouille sausage
  • ¼ cup fresh oregano leaves

Instructions
 

  • For the Pizza Dough:
  • Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine.
  • Select the dough cycle, and press start.
  • When the dough is done, dump it onto a floured board, and divide the dough into two balls.
  • Also, preheat the oven to 425 degrees and place a pizza stone on the bottom rack of the oven.
  • Press each ball of dough into a twelve inch circle.
  • Brush two ten inch cast iron skillets with extra virgin olive oil, and then press the dough into the skillets and up their sides. Brush the dough with more oil and cover them loosely with plastic wrap. Then, let them rise for thirty minutes.

To Assemble the Pizzas:

  • While the dough rises make the pizza sauce by heating the one tablespoon of extra virgin olive oil in a Dutch oven, and then adding the garlic. Let it cook for a minute on low heat and then add the strained tomatoes, oregano, sugar, salt, and red pepper flakes. Simmer for twenty minutes. You'll only need about a half cup of the sauce for your pizzas, but it keeps really well in the freezer.
  • In a skillet, heat another tablespoon of oil, and cook the onion and red pepper on low heat until it's soft but not brown.
  • When the dough is done rising, and the pizza stone has been in the hot oven for at least thirty minutes, remove the plastic wrap from the pans and prick them all over with a fork. Bake the pans on the pizza stone for 15 minutes.
  • Remove the pans from the oven and top with about a quarter cup of sauce each. Then add the cheese, followed by the onions, peppers, and andouille. Bake the pizzas for ten minutes.
  • Finally, place the pans under the broiler, so the cheese can brown. Take them out and top them with the oregano leaves.
Keyword andouille, deep dish pizza, Pizza
Tried this recipe?Let us know how it was!
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by Sharon
Pumpkin and Pulled Pork Nachos
October 13, 2020

Pumpkin and Pulled Pork Nachos

Pumpkin and Pulled Pork Nachos is an appetizer filled with pumpkin, tender pulled pork, and pinto beans. It’s topped with homemade barbecue sauce and homemade cheese sauce, as well as, scallions, jalapenos, and cilantro, The Equipment You’ll Need A Dutch Oven- This is the best …

pulled pork
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by Sharon
Vanilla Chocolate Chunk Scones with Vanilla Glaze
October 12, 2020

Vanilla Chocolate Chunk Scones with Vanilla Glaze

Vanilla Chocolate Chunk Scones with Vanilla Glaze are filled with vanilla flavor and warm chocolate chunks. They are the perfect for breakfast, tea time, or an after school snack. While they’re festive enough to serve at a holiday brunch, they’re also easy enough to serve …

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by Sharon
Chipotle Cheddar and Brisket Poutine
October 11, 2020

Chipotle Cheddar and Brisket Poutine

Chipotle Cheddar and Brisket Poutine is a hearty appetizer of homemade deep fried French fries, topped with cheese curds and chipotle cheddar cheese pieces which are melted by piping hot, chili spiced gravy.

The Equipment You’ll Need

  • Two Dutch Ovens- One is for braising your brisket, and the other one is for frying the potatoes. If you don’t have Dutch ovens, two large pots can be used.
  • A Deep Fry Thermometer- I would not attempt to make my own fries without this.

The Ingredients You’ll Need for Chipotle Cheddar and Brisket Poutine

  • Brisket- You’ll need a two pound brisket for this recipe.
  • Tomato Sauce- Use a plain, canned tomato sauce. I used Hunt’s.
  • Bacon- I like the Niman Ranch brand.
  • Potatoes- You’ll need Idaho russet potatoes for this recipe.
  • Cheese Curds- You can find this in the gourmet cheese section of your market.
  • Chipotle Cheddar cheese- This is a spicy cheddar with the chipotle chilis right in there.

How I Made my Poutine

  • I started the recipe by browning my brisket all over in the oil. I was careful not to burn the brisket, but also to get it nice and brown.
  • I put the brisket in the oven and then went out to buy bacon and wine. I added them to the pot as soon as I got home. Our upstairs fridge at stopped cooling the night before, so I had thrown out my bacon. And, I was out of wine.
  • After the brisket was done, I strained the gravy to make it smooth, and then thinned it out with some chicken stock.
  • For the fries, I made sure to soak them for at least an hour. I put them in the water before I went on my wine and bacon run.
  • When I made the fries, I made sure the oil heated up to the proper temperature, before I added a new batch of fries.
  • Finally, I heated up the gravy so it was really hot. That way it melted the cheeses.

My Chipotle Cheddar and Brisket Poutine is a decadent treat, but once you make it, you won’t be able to stop thinking about making it again.

chipotle cheddar and brisket poutine
Chipotle Cheddar and Brisket Poutine
chipotle cheddar and brisket poutine

Chipotle Cheddar and Brisket Poutine

French Fries topped with a spicy beef gravy, braised brisket, cheese curds, and chipotle cheddar cheese.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 4 hours
Course Appetizer
Cuisine Canadian
Servings 4

Equipment

  • deep frying thermometer

Ingredients
  

  • 2 lbs. beef brisket
  • ½ tsp. each kosher salt, black pepper, onion and garlic powders
  • 1 tsp. each chili powder and paprika
  • 1 tbsp. olive oil
  • 6 cloves minced garlic
  • 3 medium chopped onions
  • 1 cup tomato sauce
  • 2 bay leaves
  • 2 slices chopped bacon
  • 2 tbsp. brown sugar
  • ½ cup red wine
  • 1 tbsp. Dijon mustard
  • 1 cup chicken stock
  • 2 large russet potatoes
  • 2 cups vegetable oil
  • ½ cup cheese curds
  • ½ cup diced chipotle cheddar cheese
  • ¼ cup sliced scallions

Instructions
 

  • Begin by preparing the brisket. Preheat the oven to 325 degrees. Mix together the salt, pepper, chili powder, paprika, onion powder, and garlic powder.
  • Dry the brisket well and sprinkle it all over with the spices.
  • On medium high heat, heat the oil in the Dutch oven and sear the brisket on all sides.
  • Then, add the garlic, onions, bacon, bay leaves, mustard, tomato sauce, red wine, and brown sugar. Cover and bake the pot for three hours.
  • About an hour and a half before the brisket is done, peel the potatoes , and cut them into half inch thick batons. Soak them in a large bowl of cold water.
  • About a half hour before the brisket is done, drain and dry off the potatoes.
  • In a Dutch oven, heat one inch of the vegetable oil, using a deep fry thermometer to 325 degrees. Fry a handful of potatoes, just until they start to brown. Drain them on a wire rack, and when the oil heats back up to 325 degrees, fry the rest of the potatoes, in four or five batches.
  • Heat the oil to 375 degrees, and then refry all the potatoes until they're golden brown, one handful at a time. Drain each batch on a wire rack, and sprinkle with salt right away.
  • Meanwhile, remove the brisket from the pot, and push the gravy through a strainer. If the strained gravy is too thick, you can whisk in some chicken stock to thin it out. Reheat the gravy so it's very hot.
  • Top the fries with some chopped brisket, the cheeses, and piping hot gravy. Sprinkle with scallions.
Keyword brisket, cheddar, chipotle, poutine
Tried this recipe?Let us know how it was!
chipotle cheddar, poutine, poutine
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by Sharon
Pomegranate and Quince Salad with Chicken
October 9, 2020

Pomegranate and Quince Salad with Chicken

Pomegranate and Quince Salad with Chicken is a big fall salad filled with Spring greens, grilled chicken, pomegranate seeds, sliced quince, feta cheese, carrots, and pistachios. It’s all tossed with a lemon and honey vinaigrette. The Equipment You’ll Need A Grill Pan- You’ll need this …

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by Sharon