Recent Posts

Chocolate-Glazed Mini Vanilla Donuts
May 11, 2023

Chocolate-Glazed Mini Vanilla Donuts

Chocolate-Glazed Mini Vanilla Donuts are one of our favorite easy baked treats. I start these donuts by mixing up a quick vanilla donut batter. Then, I make a semisweet chocolate glaze while the donuts bake. Finally, I dip the donuts in the glaze and add …

breads
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by Sharon
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
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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 in the bowtie pasta until it’s all coated in the lemony sauce, and I add a ball of burrata on top of each portion. We like this asparagus and farfalle for several reasons. First of all, I like that I can make this entire asparagus pasta dish in just thirty minutes. Secondly, I like that I can make this complete dish ahead of time. Thirdly, I like that this is a meatless meal. While we enjoy eating meat, we also like having a couple of meatless meals every week. And, lastly, we all love the sweet asparagus, the al dente farfalle, and the creamy burrata cheese.

The Equipment I Used

  • A Large Skillet- You’ll need a large skillet to make the lemony butter sauce for the farfalle.

The Ingredients Needed for Lemony Asparagus and Farfalle with Burrata

  • Pasta- You can use any shape that you like, but I used farfalle. I always use Barilla brand farfalle.
  • Salt- It’s important to salt your pasta water well. I use three tablespoons of Diamond brand kosher salt to flavor my water. If you use a different brand, you can use a little less salt.
  • Cheese- You’ll need Parmesan cheese and burrata cheese for this recipe.

How I Made my Burrata-Topped Pasta

  • First, I boiled my pasta. It’s important to not overcook the pasta. Follow the instructions on the box to make al dente farfalle.
  • Then, I cooked the asparagus in butter with lots of garlic and pine nuts.
  • Finally, I plated the pasta and topped each serving with burrata cheese.

If you like asparagus, you need to try this beautiful springtime Lemony Asparagus and Farfalle with Burrata.

Lemony Asparagus and Farfalle with Burrata
Lemony Asparagus and Farfalle with Burrata

Lemony Asparagus and Farfalle with Burrata

Farfalle pasta tossed with a light lemon sauce, pine nuts, asparagus, and Parmesan cheese. Each portion is topped with a creamy ball of burrata cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • ½ pound bowtie pasta
  • 1¼ tsp. kosher salt
  • 4 tbsp. butter
  • 1 cup grated Parmesan cheese
  • 1 bunch asparagus spears, trimmed, and cut into half inch pieces
  • ¼ tsp. red pepper flakes
  • 2 tbsp. extra virgin olive oil
  • ⅓ cup minced garlic
  • 2 tbsp. pine nuts
  • 2 tbsp. lemon juice
  • 4 basil leaves
  • 2 tbsp. lemon juice
  • 4 balls burrata cheese

Instructions
 

  • In a large pot of well salted boiling water, cook the bowtie pasta until al dente, following the package directions. Drain the pasta and toss with 2 tablespoons of the butter and the Parmesan cheese.
  • In a large skillet heat the rest of the butter and the olive oil over medium heat. Add the asparagus, garlic, a ¼ teaspoon of kosher salt, red pepper flakes and the pine nuts. Cook on medium heat until the asparagus is just tender.
  • Remove the pan from the heat and add the lemon juice and basil and pasta mixture. Top each portion with burrata cheese.

Nutrition

Calories: 400kcal
Keyword meatless
Tried this recipe?Let us know how it was!
meatless
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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 …

chicken
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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
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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 on top of each portion. We like this Bolognese pasta dinner for several reasons. First of all, I like that I can make this Bolognese pasta ahead of time. I like to make the sauce early in the day and then reheat it right before serving dinner. Then, I just toss it with the penne and add the toppings. Secondly, I like that I can freeze this sauce. I like to store the sauce in the freezer and then defrost it on busy days. And, lastly, we all love the rich sauce, the al dente penne, and the creamy burrata cheese.

The Equipment I Used

  • A Dutch Oven- I like to make my sauce in an enameled cast iron Dutch oven. But you can use any large pot.

The Ingredients Needed for Burrata Topped Penne Bolognese

  • Oil- Use a good quality extra virgin olive oil to make your sauce. I like the California Olive Ranch brand olive oil.
  • Penne- I like the Barilla brand of pastas.
  • Bacon- I like to use a good quality of bacon, like those made by Niman Ranch.
  • Beef- You can use ground chuck meat, or a less fatty kind of ground beef. I like to use grass fed beef.

How I Made my Pasta Bolognese

  • First, I cooked the vegetables for the sauce. Be sure to cook them until they are tender.
  • Then, I added added the rest of the sauce ingredients and simmered it for an hour and a half.
  • Finally, I added the sauce to the cooked penne and topped each portion with some burrata.

If you like pasta with meat sauce, you need to try this rich and hearty Burrata Topped Penne Bolognese.

Burrata Topped Penne Bolognese
Burrata Topped Penne Bolognese

Burrata Topped Penne Bolognese

A rich Italian tomato sauce filled with ground beef, tomatoes, and vegetables on top of penne pasta. Topped with Burrata cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 520 kcal

Ingredients
  

For the Bolognese Sauce:

  • ¼ cup extra virgin olive oil
  • 1 cup each chopped bacon and onions
  • ¾ cup each diced carrots and celery
  • 2 tbsp. minced garlic
  • 1½ pounds ground chuck meat
  • ¼ cup tomato paste
  • 1½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 cup Cabernet Sauvignon or other red wine
  • 2 cups chicken stock
  • 1 cup whole milk
  • 28 ounces canned crushed tomatoes
  • ¾ cup Parmesan cheese rinds
  • ½ tsp. crushed red pepper flakes
  • 2 bay leaves
  • ¼ tsp. nutmeg
  • 2 tbsp. fresh thyme leaves

To Finish the Dish:

  • 12 ounces penne pasta
  • 4 burrata balls
  • ¼ cup fresh basil leaves

Instructions
 

  • Begin by making the Bolognese Sauce: Heat a large Dutch oven on low heat. Add the oil, onions, bacon, carrots, celery, and garlic. Cook for about ten minutes, until all the vegetables are nice and soft, and the bacon is starting to brown. Stir frequently.
  • Add the beef, and cook for about five minutes, just until it's no longer pink. Add the tomato paste, salt, and pepper and cook for three minutes. Add the wine and cook for five minutes.
  • Add the chicken stock, milk, tomatoes, Parmesan rinds, red pepper flakes, and bay leaves. Simmer for an hour and a half, stirring frequently, and scraping down the sides of the pot.
  • Remove the bay leaves and cheese rinds. Add the nutmeg and thyme.
  • When the sauce is almost done make the penne pasta according to the package directions. Drain and put back in the pot.
  • Stir about a quarter of the sauce into the cooked pasta. Add extra Parmesan and fresh basil and serve with a ball of burrata on top of each portion. Freeze the rest of the sauce in three separate containers. Use for three more dinners.

Nutrition

Calories: 520kcal
Keyword beef
Tried this recipe?Let us know how it was!
beef
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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 …

meatless
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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
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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 several reasons. First of all, I like that I can make most of this pie ahead of time. Secondly, I like that I can make this pie with ingredients I always have in the house. And, lastly, we all like the sweet crust, the creamy pie filling, and the fluffy whipped cream.

The Equipment I Used

  • A Pie Dish- You’ll need a nine-inch pie dish to make this pie.
  • An Electric Mixer- Use this to whip the cream.
  • A Food Processor- You’ll need this to make the cookie crust.
  • A Food Scale- For perfect baking results, be sure to weigh your sugar.

The Ingredients Needed for Easy Coconut Cream Pie

  • Eggs- You’ll need five large egg yolks for this pie. I really like the Handsome Brook Farm Eggs.
  • Sugar- Use granulated sugar to make the filling, and powdered sugar for the whipped cream topping.
  • Cornstarch- You’ll need this to thicken the custard filling.
  • Milk- Use whole milk.
  • Butter- Be sure to use unsalted butter.
  • Coconut Extract- Use this to flavor the coconut filling.
  • Wafer Cookies- I used Nabisco vanilla wafer cookies.
  • Coconut- Use sweetened flaked coconut.
  • Cream- Use heavy cream, not light cream or half and half to make the whipped cream.

How I Made my Pie

  • Frist, I made the cookie crust. It’s important to not burn this.
  • Next, I made the pie filling. Be sure to whisk the mixture continuously.
  • Finally, after the pie chilled, I made the whipped cream and added it to the top of the pie.

If you like custard pies, you need to try this sweet and creamy Easy Coconut Cream Pie.

Easy Coconut Cream Pie
Easy Coconut Cream Pie

Easy Coconut Cream Pie

An easy vanilla wafer crust filled with a creamy coconut pudding.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, Southern
Servings 6 trifles
Calories 400 kcal

Equipment

  • 1 9- inch nonstick metal pie plate
  • Food processor

Ingredients
  

For the Pie Filling:

  • ½ cup granulated sugar (100g)
  • ¼ cup cornstarch
  • ¼ tsp. salt
  • 2½ cups whole milk
  • 5 large egg yolks
  • 3 tbsp. unsalted butter
  • 2 tsp. coconut extract
  • 1½ cups sweetened coconut flakes

For the Vanilla Wafer Crust:

  • 3 cups vanilla wafer cookies
  • 4 tbsp. unsalted butter, melted

For The Pie Topping:

  • 1 cup heavy cream
  • 1 tsp. vanilla
  • 3 tbsp. powdered sugar

Instructions
 

  • First, make the Vanilla Wafer Crust: Preheat the oven to 325 degrees. Using the food processor, grind the cookies into fine crumbs. Add the butter and pulse until well combined. Press this up the sides and on the bottom of a 9-inch round pie pan. Bake for 15 minutes. Also, spread the coconut flakes on a sheet pan and toast for five minutes. Cool the pie crust completely on a wire rack while you make your filling.
  • Next, make the Coconut Cream: In a three-quart saucepan whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Then, whisk in the eggs. Whisking constantly, cook over low heat, until the mixture comes to a simmer. Cook for one minute. Remove it from the heat and add the butter, one cup of the toasted coconut and the coconut extract. Set aside to cool.
  • When the crust and the filling are at rooom temperature, pour the filling into the crust. Cover and chill for six hours or overnight.
  • Right before serving, in an electric mixer, beat the heavy cream, vanilla and sugar together, until it's whipped into stiff peaks.
  • Spread the whipped cream all over the top of the pie. Sprinkle on the rest of the toasted coconut.

Nutrition

Calories: 400kcal
Keyword Dessert
Tried this recipe?Let us know how it was!
dessert
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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, …

seafood, Uncategorized
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by Sharon