Recent Posts

Peppery Parmesan Asparagus and Spaghetti
May 10, 2023

Peppery Parmesan Asparagus and Spaghetti

Peppery Parmesan Asparagus and Spaghetti is one of our favorite springtime dinners. I start this spaghetti dinner by cooking the sliced asparagus, seasoned with lots of black pepper and red pepper flakes, until it’s tender. Then, I add the cooked spaghetti, peas, and grated Pecorino …

meatless
-
by Sharon
Lemony Asparagus and Farfalle with Burrata
May 7, 2023

Lemony Asparagus and Farfalle with Burrata

Lemony Asparagus and Farfalle with Burrata is one of our favorite springtime dinners. I start this asparagus-filled pasta by boiling my farfalle and cooking the asparagus in butter. Then, I add garlic, pine nuts, lemon juice, and Parmesan cheese to the asparagus. Finally, I stir …

meatless
-
by Sharon
Chicken Gyros with Pickled Carrots
May 3, 2023

Chicken Gyros with Pickled Carrots

Chicken Gyros with Pickled Carrots are one of our favorite springtime suppers. I start these gyros by covering chicken breasts in spices and then grilling them. Then, I make a creamy cucumber yogurt tzatziki sauce and pickle carrots and onions. Finally, I stuff everything in fluffy pita breads. We like these gyros for several reasons. First of all, I like that I can make this whole meal in just about thirty minutes. Secondly, I like that I can make components of these gyros ahead of time. I like to make the cucumber yogurt sauce and the pickled carrots and onions early in the day. Then, I just grill the chicken right before I want to serve the gyros. And, lastly, we all like the flavorful chicken, the creamy tzatziki sauce, and the pickled vegetables.

The Equipment I Used

  • A Grill Pan- I used a grill pan to cook my chicken. You can also grill the chicken outdoors or in a skillet.

The Ingredients Needed for Chicken Gyros with Pickled Carrots

  • Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender.
  • Yogurt- Use plain Greek yogurt. You can use whole milk, low fat, or fat free yogurt.
  • Olive Oil- Use a good quality extra virgin olive oil to stir in the tzatziki sauce.
  • Lemon Juice- Be sure to use freshly squeezed lemon juice.

How I Made my Gyros

  • First, I rubbed the chicken all over with the spices. Then, I grilled it. Take care to not overcook the chicken breasts
  • Next, while the chicken cooked, I made made the cucumber yogurt tzatziki sauce. Be sure to taste the sauce to see if it needs more salt.
  • Then, I made the pickled carrots and onions.

If you like grilled chicken, you need to try these flavorful Chicken Gyros with Pickled Carrots.

Chicken Gyros with Pickled Carrots
Chicken Gyros with Pickled Carrots

Chicken Gyros with Pickled Carrots

Pita bread filled with chicken seasoned with lemon and garlic, cucumber yogurt spread, pickled onions and carrots and tomatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 360 kcal

Ingredients
  

  • 1 tsp. each cumin powder, garlic powder, oregano, paprika, ground coriander
  • ¼ tsp. each kosher salt and black pepper
  • 2 boneless, skinless chicken breasts
  • 2 tbsp. extra virgin olive oil
  • juice and zest of one lemon
  • 1 cup halved cherry tomatoes
  • 4 pita pockets

For the Cucumber Yogurt Spread:

  • 1 tbsp. minced garlic
  • 1 cup peeled English cucumber, shredded
  • 1 cup plain whole milk Greek yogurt
  • ½ tsp. kosher salt
  • 1 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil

For the Pickled Red Onions and Carrots:

  • ½ cup rice wine vinegar
  • ½ tsp. kosher salt
  • 2 tsp. granulated sugar
  • 1 cup thinly sliced red onion slices

Instructions
 

  • Begin by making the Pickled Carrots and Red Onions: Mix together all the ingredients in a small bowl.
  • Next, prepare the Cucumber Yogurt Spread: Place the cucumber in a clean dish towel and squeeze out all the liquid. Place the cucumber in a bowl along with all the other ingredients and stir them together.
  • Next, prepare the chicken: Mix together all the spices. Cut the breasts in half, and then pound them with a meat pounder until they're a quarter of an inch thick. Sprinkle both sides with the spices. Heat and oil a grill pan on high heat and cook the chicken on both sides until it's cooked through, for about 7 minutes. Cut the chicken into thin slices. Sprinkle with the lemon juice and lemon zest.
  • Heat the pitas up in the toaster, or oven, if you wish.
  • Fill each pita pocket with some chicken, some pickled carrots and onions, some tomatoes and some Cucumber Yogurt Spread.

Nutrition

Calories: 360kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
-
by Sharon
Tortellini and Bean Vegetable Soup
May 2, 2023

Tortellini and Bean Vegetable Soup

Tortellini and Bean Vegetable Soup is one of our favorite cold weather soups. I start this soup by cooking carrots, onions, and celery until they’re tender. Then, I add in chopped tomatoes, kale, cannellini beans, cheese tortellini, and chicken stock. Finally, I serve the bowls …

soup
-
by Sharon
Burrata Topped Penne Bolognese
April 30, 2023

Burrata Topped Penne Bolognese

Burrata Topped Penne Bolognese is one of my all-time favorite dinners. I start this dish by making a rich and hearty Bolognese sauce. Then, I toss it with penne pasta and top it with parmesan cheese. Finally, I add a big ball of burrata cheese …

beef
-
by Sharon
Burrata-Topped Kale Pesto Rigatoni
April 28, 2023

Burrata-Topped Kale Pesto Rigatoni

Burrata-Topped Kale Pesto Rigatoni is one of our favorite spring dinners. I start this pesto rigatoni by making the pesto in my food processor. Then, I toss the cooked rigatoni with the kale pesto and cherry tomatoes. Finally, I top the rigatoni with creamy burrata cheese. We like this rigatoni for several reasons. First of all, I like that this is a meatless meal. While we enjoy eating meat, we like having some meatless meals, too. Secondly, I like that I can make this meal fairly inexpensively. And, lastly, we all love the herbaceous pesto, the al dente pasta, and the creamy burrata.

The Equipment I Used

  • A Food Processor- You’ll need this to make the pesto.

The Ingredients Needed for Burrata-Topped Kale Pesto Rigatoni

  • Rigatoni- You can use any pasta shape that you like. I really like the Barilla brand pasta.
  • Burrata- This is a creamy Italian cheese that you can find in the gourmet cheese section of your market.
  • Kale- You can use regular or baby kale. Be sure to remove the tough stems.
  • Oil- Use a good quality extra virgin olive oil.
  • Basil- You’ll need fresh basil leaves for this pesto.
  • Garlic- I like to buy the peeled garlic cloves and store them in my freezer.
  • Pine Nuts- These are expensive, but add lots of great flavor to the pesto. Store any leftover nuts in the freezer.
  • Parmesan cheese- Use a good quality parmesan cheese for your pesto.

How I Made my Pasta with Pesto

  • First, I made the pesto. Be sure to grind up everything very well in your food processor.
  • Next, I cooked the pasta. Take care to not overcook the rigatoni.
  • Finally, I tossed together the pasta with the pesto and cherry tomatoes. And, I added the burrata cheese on top.

If you like pesto, you need to try this cheesy and delicious Burrata-Topped Kale Pesto Rigatoni.

Burrata-Topped Kale Pesto Rigatoni
Burrata-Topped Kale Pesto Rigatoni

Burrata-Topped Kale Pesto Rigatoni

Rigatoni tossed with a kale and basil pesto. Topped with Burrata 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 380 kcal

Equipment

  • Food processor

Ingredients
  

  • 6 quarts water
  • 12 ounces rigatoni pasta
  • 3 tbsp. Diamond kosher salt
  • 2 cups halved cherry tomatoes
  • ½ cup Parmesan cheese

For the Pesto:

  • 1 cup kale leaves, stems removed
  • 2 cups basil leaves
  • 2 tbsp. pine nuts
  • ⅓ cup extra virgin olive oil
  • 1 tbsp. crushed garlic
  • ½ cup finely grated Parmesan cheese
  • ¼ tsp. each kosher salt and black pepper

For the Garnishes:

  • ¼ cup pine nuts
  • ¼ cup basil leaves
  • 4 balls burrata cheese

Instructions
 

  • Begin by cooking the rigatoni: Bring the water to a boil in a large pot. Add the kosher salt and the rotini.
  • Begin by making the Kale and Basil Pesto: Add all the ingredients to the food processor, except for the oil. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is fully combined.
  • Drain the rigatoni and pour it into a large bowl. Add the pesto and stir until combined. Also add in the tomatoes, parmesan and the rest of the pine nuts. Garnish the dish with the basil leaves, pine nuts and the burrata.

Nutrition

Calories: 380kcal
Keyword meatless, pasta
Tried this recipe?Let us know how it was!
meatless
-
by Sharon
Grilled Chicken and Feta Salad
April 25, 2023

Grilled Chicken and Feta Salad

Grilled Chicken and Feta Salad is one of our favorite main dish salads. I start this salad by quickly marinating and grilling boneless, skinless chicken breasts. Then, I make a fresh dill vinaigrette. Finally, I put both of these on a mixture of spring greens, …

chicken
-
by Sharon
Easy Coconut Cream Pie
April 20, 2023

Easy Coconut Cream Pie

Easy Coconut Cream Pie is one of our favorite springtime desserts. I start this pie by making an easy cookie crust. Then, I make a creamy coconut custard filling. Finally, I top the pie with whipped cream and toasted coconut. We like this pie for …

dessert
-
by Sharon
Lemon Asparagus Lobster Linguini
April 11, 2023

Lemon Asparagus Lobster Linguini

Lemon Asparagus Lobster Linguini is one of our favorite springtime suppers. I start this seafood dinner by steaming four lobsters and some asparagus. Then, I toss them with linguini and a light lemon basil sauce. We like this dish for several reasons. First of all, I like that I can make this dish in just about forty-five minutes. Secondly, I like that I can easily make components of this linguini dish ahead of time. I like to steam the lobster and asparagus early in the day and then finish the dish right before serving it. And, lastly, we all love the sweet lobster, the fresh asparagus, the lemony basil sauce, and the al dente linguini.

The Equipment I Used

  • A Large Pot- You’ll need this to steam the lobsters.
  • A Large Skillet- Use this to make the lemon and white wine sauce. I use a big skillet to make the sauce so that I can toss the noodles, lobster, and asparagus all together. Then, I can make sure everything gets coated with the sauce.

The Ingredients Needed for Lemon Asparagus Lobster Linguini

  • Lobsters- You can use anywhere from one to four lobsters for this dish. If you’re trying to save money, just use one or two lobsters. To save time, you can also use precooked lobster meat, that is already out of the shell. You can use anywhere from a half pound of cooked lobster to a pound of cooked lobster.
  • Asparagus- Look for asparagus that is firm with tops that have not gone to seed.

How I Made my Lobster and Asparagus Pasta

  • First, I steamed my lobsters. It’s important to not overcook them.
  • Next, I boiled the linguini. Again, do not overcook the linguini.
  • Finally, I made the light lemon sauce and added in the asparagus, lobster, and linguini.

If you like lobster, you need to try this luxe and delicious Lemon Asparagus Lobster Linguini.

Lemon Asparagus Lobster Linguini
Lemon Asparagus Lobster Linguini

Lemon Asparagus Lobster Linguini

Steamed lobster tossed with linguini and asparagus in a lemon basil sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Equipment

  • very large stock pot, or two smaller pots

Ingredients
  

  • 4 one pound lobsters
  • 1 bunch of asparagus, trimmed and cut in three inch pieces
  • 12 ounces linguini
  • 6 tbsp. extra virgin olive oil
  • 1 cup minced onion
  • 3 cloves minced garlic
  • ½ cup white wine
  • 2 tbsp. minced parsley
  • ¼ tsp red pepper flakes
  • ¼ tsp. kosher salt
  • ¼ cup chopped basil
  • 2 tbsp. lemon juice
  • 1 tbsp. lemon zest
  • ½ cup grated Parmesan

Instructions
 

  • Bring 2 inches of water to a boil, in a very large pot.
  • Add the lobsters, and hold down the lid to kill the lobsters quickly. Steam them for 12 minutes.
  • Remove the lobster meat from the shells and chop it into one-inch pieces. Cover to keep it warm.
  • Bring a large pot of water to a boil, for the pasta. Add three tablespoons of kosher salt to the boiling water. Cook the linguini until al dente according to the package directions. Also, cook the asparagus: Bring an inch of water to a boil in a three-quart saucepan. Add the asparagus and simmer for 6 minutes. Drain both the linguini and asparagus and set aside.
  • As the pasta cooks, heat the oil in a large skillet, and add the onion and garlic, on low heat.
  • Cook for five minutes, and then add the wine, and cook for five minutes or until reduced by half. Add the parsley, asparagus, red pepper flakes, and lobster.
  • Cook for another minute, and then add the drained pasta and lemon juice. Take the pan off the heat and toss everything together. Put in a serving bowl and top with the basil, lemon zest and cheese. Serve with lemon wedges.

Nutrition

Calories: 350kcal
Keyword seafood
Tried this recipe?Let us know how it was!
seafood, Uncategorized
-
by Sharon
Sweet Pea and Mushroom Risotto
April 8, 2023

Sweet Pea and Mushroom Risotto

Sweet Pea and Mushroom Risotto is one of our favorite springtime dinners. I start this risotto by cooking the mushrooms until they’re golden brown. Then, I add the rice and stir in the chicken stock until the risotto is creamy and delicious. Finally, I add …

meatless
-
by Sharon