28 oz. can whole tomatoes, drained and coarsely chopped
2 c. heavy cream
1 tsp. Italian seasoning
1 tsp. salt
Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente; drain.
While pasta is cooking, heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Deglaze pan with white wine. Stir in tomatoes, cream, Italian seasoning, and salt. Simmer until mixture thickens, 8 to 10 minutes.Stir cooked pasta into sauce, and heat through.
I tried a new lamb stew recipe for Easter dinner, and even though I hadn’t made it before, I made some changes to it as I went along. We were all very happy with the results, so it’s going in the permanent file!
6 oz.bacon, sliced into 1/4 inch strips
3 lbs.boneless leg of lamb,trimmed of fat and cut into 1 1/2 inch chunks
1/2Tbsp. kosher salt for the lamb, plus 1 tsp. for stew
1tsp.black pepper for lamb, plus 1/2 tsp. for stew
1large white onion,diced
6 garlic cloves,minced
1 2/3cups red wine
1lb. mushrooms,thickly sliced
4cups beef broth or stock
1 1/2lbs.small yellow potatoescut into 1 inch pieces
1 lb. baby carrots, cut in half on the diagonal
In a 5 qt. oven-safe dutch oven, saute chopped bacon over medium heat until browned. With a slotted spoon, transfer bacon to a large plate.
While bacon cooks, season lamb pieces with 1/2 Tbsp. salt and 1 tsp pepper. Sprinkle with 1/3 cup flour and toss to coat. Cook lamb in two batches in hot bacon grease over medium heat until browned then transfer to the plate with bacon.
Add diced onion to the bacon grease and sauté 2 minutes. Add garlic and cook another minute, stirring constantly. Add 1 2/3 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to a simmer then cook uncovered 10 minutes. While mushrooms are simmering, preheat oven to 325.
Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp. tomato paste, 1 tsp. salt, 1/2 tsp. pepper, 1 tsp. dried tarragon, and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are submerged in liquid. Bring to a boil, then cover and transfer to preheated oven for 1 hour and 45 minutes. When done, potatoes and lamb will be very tender.
Just when you think I’ve run out of new pies to try!
Last year, I found a recipe for a Nutella pie, and Turkey immediately decided he wanted it to be “his” Thanksgiving pie. He liked it so much, he decided he wants it again this year, and I don’t blame him…it’s delicious. Of course, I’ve made my own little tweaks in the meantime, so here is my updated recipe!
For the filling:
Pre-made Oreo pie crust
8 oz. cream cheese
3/4 cup Nutella
1/2 cup powdered sugar
1 tsp. vanilla extract
1 cup heavy whipping cream
Beat cream cheese, Nutella, sugar, and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into Nutella mixture. Add to crust and chill for 30 minutes.
For the topping:
1/4 cup heavy whipping cream
1 Tbsp. light corn syrup
2 tsp. butter
1/8 tsp. salt
2 oz. semisweet chocolate, finely chopped
2 Tbsp. hazelnuts, toasted and roughly chopped
In small saucepan, bring the cream, corn syrup, butter, and salt to a boil over medium heat. Remove from heat. Add chocolate; let stand five minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with toasted hazelnuts. Chill for at least one hour.
One of the first treats I started making after Ryan and I got married was butterscotch haystacks. They came to be a fall staple in our household, but once we learned that Moose was allergic to peanuts, they become less fun to make, because my original recipe contained peanut butter, and he couldn’t enjoy them with us.
I looked into lots of different potential substitutes. SunButter is almost always the first suggestion that comes up, but I never tried to make them using it. Instead, I opted for Biscoff Cookie Spread. The end result was amazing…we like them much better this way!
1 11oz. bag butterscotch chips
3/4 cup Biscoff Cookie Spread
3 1/2 cups mini marshmallows
10 oz. chow mein noodles
Over a double-boiler or in the microwave, melt butterscotch chips. Stir in Biscoff spread until smooth. Toss with marshmallows and chow mein noodles. Shape into “haystacks” a bit bigger than a golf ball. Refrigerate until set. Store any remaining haystacks in refrigerator.
The apple dessert contest on Sunday had me thinking…how many apple recipes have I shared over the years? There are actually more than I remembered, and they’re not all desserts…I even have a main course on the list!
I love tacos, and I love salmon, but for some reason, I’ve never thought of putting the two together! I happened to watch Ina Garten make salmon tacos on the Food Network earlier this summer, and I knew I’d have to try the recipe. I made some changes to the recipe after the first time we tried them, and I think they’re now one of my favorite dinners…and I finally found a way to prepare salmon that even Bunny and Ladybug enjoy!
2 Tbsp. freshly squeezed lime juice
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
At least an hour before you plan to serve the tacos, prepare slaw. Toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. While the salmon is baking, roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
To serve, place a dollop of the avocado smash on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
This is probably our family’s favorite Mexican recipe…it is almost guaranteed to make an appearance for birthdays (especially Ryan’s and Ladybug’s), Cinco de Mayo, and other holidays/celebrations (like Father’s Day) throughout the year! We like it so much that I always double the recipe, and sometimes, I have to make a triple batch! The fish is great on its own, if tacos aren’t your thing, and the cabbage mixed with the sauce also makes a nice salad on its own…I love a versatile recipe!
For the tacos:
1 cup flour, plus extra for lightly dusting the fish
2 Tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 cup beer
1 lb. cod or tilapia fillets, cut into small chunks
oil for frying
shredded purple cabbage
For the sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 minced jalepeno
2 tsp. minced capers
1/2 tsp. dried oregeno
1/2 tsp. cumin
1/2 tsp. dried dillweed
1/2 tsp. cayenne pepper
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep pan or deep-fryer to 375 degrees.
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Serve in tortillas and top with shredded cabbage and white sauce.