This jambon-beurre is a little extra special because it uses pickle butter, after seeing an Instagram reel of Chef Ayesha Nurdjaja making it. I made the pickle butter as directed and left the pickle pieces a little bigger for added crunch and texture. My daughter and I shared this delicious, decadent French jamon-beurre with pickle butter, and we both thought it was salty, flavorful, and tasty. This ham and cheese on a crusty baguette paired nicely with a simple French bistro salad and sweet potato baked chips.

Jambon-Beurre

Pickle Butter:

• ½ cup salted butter, softened to room temperature
• 1½ dill pickles, chopped
• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
• 1 tsp shallot, finely minced
• Zest from ½ lemon
• Flaky sea salt, to taste, if desired

Sandwich:

• 1 mini baguette, freshly baked, sliced lengthwise
• Pickle butter, to taste
• Ham, thinly sliced, as much as you want!

How to Make a Jambon-Beurre:

Prepare the pickle butter by mixing the softened butter with the dill pickles, dill, parsley, shallot, and zest.  Side Note: For a finer texture, pulse everything in a food processor until well combined.

Taste the pickle butter and add some flaked sea salt if desired.  Side Note: Store leftover pickle butter in an airtight, sealed jar in the fridge to enjoy on sandwiches, crackers, and toast, or dollop on grilled meats & veggies. Enjoy.

Heat oven to 300 degrees.

Bake the baguette for 10 minutes, just until the outside crisps. Remove from the oven, slice horizontally in half, without cutting all the way through, and let it cool.

Make the jambon-beurre by spreading the pickle butter on the warm baguette, then layering with as much thinly sliced ham as you want.

Serve immediately and enjoy.

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Jambon-Beurre

Course Lunch

Cuisine French

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 - 2

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Food Processor optional

Ingredients

Pickle Butter:

• ½ cup salted butter softened to room temperature
• 1½ dill pickles chopped
• 1 tbsp fresh dill finely chopped (or 1 tsp dried dill)
• 1 tbsp fresh parsley finely chopped (or 1 tsp dried parsley)
• 1 tsp shallot finely minced
• Zest from ½ lemon
• Flaky sea salt to taste, if desired

Sandwich:

• 1 mini baguette freshly baked, sliced lengthwise
• Pickle butter to taste
• Ham thinly sliced, as much as you want!

Instructions

• Prepare the pickle butter by mixing the softened butter with the dill pickles, dill, parsley, shallot, and zest.  Side Note: For a finer texture, pulse everything in a food processor until well combined.
• Taste the pickle butter and add some flaked sea salt if desired.  Side Note: Store leftover pickle butter in an airtight, sealed jar in the fridge to enjoy on sandwiches, crackers, and toast, or dollop on grilled meats & veggies. Enjoy.
• Heat oven to 300 degrees.
• Bake the baguette for 10 minutes, just until the outside crisps. Remove from the oven, slice horizontally in half without cutting all the way through, and let it cool.
• Make the jambon-beurre by spreading the pickle butter on the warm baguette, then layering with as much thinly sliced ham as you want.
• Serve and enjoy.

I couldn’t wait to make this easy dill pickle butter after seeing an Instagram reel of Chef Ayesha Nurdjaja making it. I had all the ingredients on hand and thought it would be perfect for sandwiches!!!

Pickle Butter

Ingredients:

• ½ cup salted butter, softened to room temperature
• 1½ dill pickles, chopped
• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
• 1 tsp shallot, finely minced
• Zest from ½ lemon
• Flaky sea salt, to taste, if desired

How to Make Pickle Butter:

Mix the softened butter with the dill pickles, dill, parsley, shallot, and zest.  Side Note: For a finer texture, pulse everything in a food processor until well combined.

Taste the pickle butter and add some flaked sea salt if desired.

To serve, spread on sandwiches, crackers, and toast, or dollop on top of grilled meats & veggies.

Store in an airtight, sealed jar in the fridge. Enjoy.

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Pickle Butter

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Rubber Spatula or Food Processor
• Glass Jar with Lid

Ingredients

• ½ cup salted butter softened to room temperature
• 1½ small dill pickles chopped or minced
• 1 tbsp fresh dill finely chopped (or 1 tsp dried dill)
• 1 tbsp fresh parsley finely chopped (or 1 tsp dried parsley)
• 1 tsp shallot finely minced
• Zest from ½ lemon
• Flaky sea salt to taste, if desired

Instructions

• Mix the softened butter with the dill pickles, dill, parsley, shallot, and zest.  Side Note: For a finer texture, pulse everything in a food processor until well combined.
• Taste the pickle butter and add flaked sea salt, to taste, if desired.
• To serve, spread on sandwiches, crackers, and toast, or dollop on top of grilled meats & veggies.
• Store in an airtight, sealed jar in the fridge. Enjoy.

I’ve never made or eaten a butter swim biscuit before, but I’ve seen them on food blogs for a while now. I stumbled upon this easy glazed blueberry butter swim biscuits recipe on Toni’s Recipes that looked and sounded irresistible, so I made them. We all thought they were tasty, especially my daughter.

Glazed Blueberry Butter Swim Biscuits

Blueberries:

• 1 cup fresh or frozen blueberries, divided
• 2 tbsp sugar
• 1 tbsp freshly squeezed lemon juice

Biscuits:

• 2½ cups flour
• 4 tbsp sugar
• 4 tsp baking powder
• 1 tsp salt
• 2 cups buttermilk
• Zest from 1 lemon
• 8 tbsp unsalted butter, melted

Optional glaze:

• 1 cup powdered sugar
• 2 tablespoons milk or fresh lemon juice, plus more as needed depending on desired thickness

How to Make Glazed Blueberry Butter Swim Biscuits:

Preheat the oven to 450 degrees.

Macerate the blueberries by tossing ¾ cup blueberries with the sugar and the lemon juice until fully coated. Set aside for 30-60 minutes. The sugar will draw out the juices, and you’ll fold that liquid in too.  Side Note: Reserve the remaining ¼ cup of blueberries for the topping biscuits before baking.

Prepare the biscuits by whisking the flour, sugar, baking powder, and salt until evenly combined.

Pour in the buttermilk and lemon zest, and stir until the dough just comes together.   Side Note: Stop as soon as you don’t see dry flour–overmixing will toughen the biscuits.

Gently fold in the sugared blueberries and syrupy liquid.

Pour the melted butter into an 8×8-inch baking dish and coat the bottom completely.

Spoon the dough in and spread it evenly to the edges.  Side Note: The butter will swim up around the biscuits.

Score the dough into 9 squares (3×3 grid). Scatter the reserved ¼ cup of blueberries evenly over the top.

Bake for 10 minutes, then reduce heat to 425 degrees and bake for 15 to 20 minutes, until the tops are golden and the edges are set.

Remove from the oven and cool on a wire cooling rack.

Prepare the glaze by whisking the powdered sugar and milk (or fresh lemon juice) until creamy.

Once the biscuits have cooled, drizzle spoonfuls of the glaze over them.

Serve and enjoy.

Store any leftovers in an airtight container in the fridge for up to 2 days if you used a milk glaze, or at room temperature for up to 2 days if you used a lemon glaze.

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Glazed Blueberry Butter Swim Biscuits

Course Breads and Muffins, Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Dish
• Wire Cooling Rack

Ingredients

Blueberries:

• 1 cup fresh or frozen blueberries divided
• 2 tbsp sugar
• 1 tbsp freshly squeezed lemon juice

Biscuits:

• 2½ cups flour
• 4 tbsp sugar
• 4 tsp baking powder
• 1 tsp salt
• 2 cups buttermilk
• Zest from 1 lemon
• 8 tbsp unsalted butter melted

Glaze:

• 1 cup powdered sugar
• 2 tbsp milk or fresh lemon juice plus more as needed depending on desired thickness

Instructions

• Preheat the oven to 450 degrees.
• Macerate the blueberries by tossing ¾ cup blueberries with the sugar and the lemon juice until fully coated. Set aside for 30-60 minutes. The sugar will draw out the juices, and you'll fold that liquid in too.  Side Note: Reserve the remaining ¼ cup of blueberries for the topping biscuits before baking.
• Prepare the biscuits by whisking the flour, sugar, baking powder, and salt until evenly combined.
• Pour in the buttermilk and lemon zest, and stir until the dough just comes together.   Side Note: Stop as soon as you don't see dry flour–overmixing will toughen the biscuits.
• Gently fold in the sugared blueberries and syrupy liquid.
• Pour the melted butter into an 8x8-inch baking dish and coat the bottom completely.
• Spoon the dough in and spread it evenly to the edges.  Side Note: The butter will swim up around the biscuits.
• Score the dough into 9 squares (3x3 grid).
• Scatter the reserved ¼ cup of blueberries evenly over the top.
• Bake for 10 minutes, then reduce heat to 425 degrees and bake for 15 to 20 minutes, until the tops are golden and the edges are set.
• Remove from the oven and cool on a wire cooling rack.
• Prepare the glaze by whisking the powdered sugar and milk (or fresh lemon juice) until creamy.
• Once the biscuits have cooled, drizzle spoonfuls of the glaze over them.
• Serve and enjoy.
• Store any leftovers in an airtight container in the fridge for up to 2 days if you used a milk glaze, or at room temperature for up to 2 days if you used a lemon glaze.

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I’ve seen many copycat recipes for the Columbia Restaurant’s 1905 Salad (Florida’s oldest continuously operating restaurant) for a while. Honestly, I thought the ingredient combination sounded a bit strange but also delicious, so I finally made it from a recipe I found on Daniela’s Dish. This iceberg salad was loaded with tangy, salty flavors that melded well together, and we all thought it was interesting and tasty. This delicious salad pairs well with a juicy steak, Duchess baked potatoes, and green beans.

1905 Salad (Columbia Restaurant Copycat)

Dressing:

• ¼ cup olive oil
• 2 tbsp white wine vinegar
• Juice from ½ a small lemon
• 1 large clove of garlic, finely grated
• 1-1½ tsp Worcestershire sauce, to taste
• 1 tsp dried oregano
• Pinch of sugar, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 1 head of iceberg lettuce, core removed, and chopped
• 4-5 slices of ham, julienned
• 4-5 slices of Swiss cheese, julienned
• ½ cup small pimento-stuffed olives
• 2-3 small tomatoes, quartered
• ¼ cup pecorino or parmesan cheese, finely grated, plus more for serving
• Freshly cracked black pepper, to taste

1905 Salad (Columbia Restaurant Copycat):

Make the dressing by combining the olive oil, white wine vinegar, lemon juice, garlic, Worcestershire sauce, oregano, sugar, sea salt, and freshly cracked black pepper in a small jar. Seal and set aside to let the flavors mingle.

Prepare the salad by combining the iceberg lettuce, ham, Swiss cheese, olives, tomatoes, and pecorino (or parmesan) cheese.

Serve the salad by drizzling the top with some of the well-shaken dressing to taste. Toss to coat the salad evenly, then pour onto a cold serving plate. Top with more finely grated pecorino (or parmesan) and freshly cracked black pepper to taste.

Serve immediately. Enjoy.

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1905 Salad (Columbia Restaurant Copycat)

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Jar with Lid
• Sharp Knife

Ingredients

Dressing:

• ¼ cup olive oil
• 2 tbsp white wine vinegar
• Juice from ½ a small lemon
• 1 large clove of garlic finely grated
• 1-1½ tsp Worcestershire sauce to taste
• 1 tsp dried oregano
• Pinch of sugar to taste
• Sea salt and freshly cracked black pepper to taste

Salad:

• 1 head of iceberg lettuce core removed, and chopped
• 4-5 slices of ham julienned
• 4-5 slices of Swiss cheese julienned
• ½ cup small pimento-stuffed olives
• 2-3 small tomatoes quartered
• ¼ cup pecorino or parmesan cheese finely grated, plus more for serving
• Freshly cracked black pepper to taste

Instructions

• Make the dressing by combining the olive oil, white wine vinegar, lemon juice, garlic, Worcestershire sauce, oregano, sugar, sea salt, and freshly cracked black pepper in a small jar. Seal and set aside to let the flavors mingle.
• Prepare the salad by combining the iceberg lettuce, ham, Swiss cheese, olives, tomatoes, and pecorino (or parmesan) cheese.
• Serve the salad by drizzling the top with some of the well-shaken dressing to taste. Toss to coat the salad evenly, then pour onto a cold serving plate. Top with more finely grated pecorino (or parmesan) and freshly cracked black pepper to taste.
• Serve immediately. Enjoy.

After seeing recipes and videos for the viral Trader Joe’s one-pan dumpling bake for a while, I finally had all the ingredients on hand, so I whipped it up. The sauce is rich and flavorful, the potstickers are hearty and delicious, and we all enjoyed them. I served this easy dumpling bake recipe by Simply Scratch with garlic rice and roasted broccoli.

Easy Dumpling Bake

Ingredients:

• 3 tbsp Thai red curry paste
• 3 tbsp low-sodium soy sauce
• 2 tbsp toasted sesame oil
• 2 tbsp light brown sugar
• 1 tbsp rice vinegar
• 3 cloves of garlic, finely minced
• 2 tsp fresh ginger paste
• 1 (15-oz) can of full-fat coconut milk
• 20 frozen potstickers, gyoza, or dumplings

Toppings:

• Toasted sesame seeds
• Cilantro, chopped
• Green onions, chopped

Serving:

• Lime wedges or Black vinegar
• Spicy chili crisp

How to Make an Easy Dumpling Bake:

Preheat the oven to 375 degrees. Coat a 9×13-inch baking dish with cooking spray.

In a large liquid measuring cup, add the Thai red curry paste, low-sodium soy sauce, toasted sesame oil, brown sugar, rice vinegar, garlic, and ginger. Whisk until well combined.  Whisk in the coconut milk until well incorporated. Taste and season with sea salt if desired.

Arrange the potstickers or dumplings into the baking dish.

Pour the well-whisked coconut red curry sauce evenly over top.

Cover tightly with foil and bake for 20 minutes.

Uncover and bake for 10 minutes.

To serve, top with toasted sesame seeds, green onions, and fresh cilantro.

Serve immediately with lime wedges or black vinegar, if desired. Enjoy.

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Easy Dumpling Bake

Course Main

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Pam - For the Love of Cooking

Equipment

• Large 9x13-Inch Baking Dish

Ingredients

• 3 tbsp Thai red curry paste
• 3 tbsp low-sodium soy sauce
• 2 tbsp toasted sesame oil
• 2 tbsp light brown sugar
• 1 tbsp rice vinegar
• 3 cloves of garlic finely minced
• 2 tsp fresh ginger paste
• 1 (15-oz) can of full-fat coconut milk
• 20 frozen potstickers gyoza, or dumplings

Toppings:

• Toasted sesame seeds
• Cilantro chopped
• Green onions chopped

Serving:

• Lime wedges or Black vinegar
• Spicy chili crisp

Instructions

• Preheat the oven to 375 degrees. Coat a 9x13-inch baking dish with cooking spray.
• In a large liquid measuring cup, add the Thai red curry paste, low-sodium soy sauce, toasted sesame oil, brown sugar, rice vinegar, garlic, and ginger. Whisk until well combined.  Whisk in the coconut milk until well incorporated. Taste and season with sea salt if desired.
• Arrange the potstickers or dumplings into the baking dish.
• Pour the well-whisked coconut red curry sauce evenly over top.
• Cover tightly with foil and bake for 20 minutes.
• Uncover and bake for 10 minutes.
• To serve, top with toasted sesame seeds, green onions, and fresh cilantro.
• Serve immediately with lime wedges or black vinegar, if desired. Enjoy.

My family loves broccoli cheddar soup, so I whipped up a batch of this cauliflower cheese soup for lunch. I sautéed the veggies, then simmered them in broth until tender. My husband wanted a creamier version, so I blended the veg a bit, then combined it with a cheesy roux. We all loved this creamy cauliflower soup, and it paired well with crusty bread and a simple little gem salad.

Cauliflower Cheese Soup

Ingredients:

• 1 tbsp olive oil
• 1 medium head cauliflower, broken into florets (about 5-6 cups)
• 2 small carrots, shredded (about 1 cup)
• ¼ cup celery, diced
• ¼ cup onion, diced
• ½ tsp chicken bouillon granules
• Sea salt and freshly cracked black pepper
• Crushed red pepper flakes, to taste
• 3 cloves of garlic, minced
• 2½ cups chicken broth or vegetable broth
• 3 tbsp butter
• 3 tbsp flour
• 1 cup whole milk
• 1 cup heavy cream
• 1-1½ cups cheddar cheese, shredded
• ½-1 tsp hot pepper sauce, optional

Serving:

• Cheddar cheese, shredded
• Fresh chives, snipped

How to Make Cauliflower Cheese Soup:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower florets, carrot, celery, onion, chicken bouillon granules, sea salt, freshly cracked black pepper, and crushed red pepper. Cook, stirring often, for 2-3 minutes.

Add the garlic and cook, stirring constantly, for 1 minute.

Add the broth and bring the mixture to a boil, then reduce the heat, cover, and simmer for 12-15 minutes, or until vegetables are tender (do not drain).  Side Note: The liquid will barely cover the vegetables.

Pour the veggies & broth into a large bowl. Blend with an immersion blender for a creamier soup, or leave it chunky if preferred. Side Note: I blended it a bit, but some small cauliflower florets remained.

Wipe out the large pot or Dutch oven and melt the butter over medium-high heat.

Whisk in the flour and season with sea salt and freshly cracked black pepper until smooth, for about 2 minutes.

Slowly whisk in the milk and heavy cream. Season with sea salt and freshly cracked black pepper to taste. Bring to a boil and whisk constantly for 2 minutes or until thickened. Reduce heat.

Slowly stir in the cheese until melted.

Stir into the cauliflower mixture until combined.

Add hot pepper sauce. Taste and season with sea salt and freshly cracked black pepper, if needed.

Ladle into serving bowls and top with fresh chives and cheddar cheese.

Serve immediately. Enjoy.

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Cauliflower Cheese Soup

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large pot or Large Dutch Oven
• Immersion Blender

Ingredients

• 1 tbsp olive oil
• 1 medium head cauliflower broken into florets (about 5-6 cups)
• 2 small carrots shredded (about 1 cup)
• ¼ cup celery diced
• ¼ cup onion diced
• ½ tsp chicken bouillon granules
• Sea salt and freshly cracked black pepper
• Crushed red pepper flakes to taste
• 3 cloves of garlic minced
• 2½ cups chicken broth or vegetable broth
• 3 tbsp butter
• 3 tbsp flour
• 1 cup whole milk
• 1 cup heavy cream
• 1-1½ cups cheddar cheese shredded
• ½-1 tsp hot pepper sauce optional

Serving:

• Cheddar cheese shredded
• Fresh chives snipped

Instructions

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower florets, carrot, celery, onion, chicken bouillon granules, sea salt, freshly cracked black pepper, and crushed red pepper. Cook, stirring often, for 2-3 minutes.
• Add the garlic and cook, stirring constantly, for 1 minute.
• Add the broth and bring the mixture to a boil, then reduce the heat, cover, and simmer for 12-15 minutes, or until the vegetables are tender (do not drain).  Side Note: The liquid will barely cover the vegetables.
• Pour the veggies & broth into a large bowl. Blend with an immersion blender for a creamier soup, or leave it chunky if desired. Side Note: I blended it a bit, but some small cauliflower florets remained.
• Wipe out the large pot or Dutch oven and melt the butter over medium-high heat.
• Whisk in the flour. Season with sea salt and freshly cracked black pepper until smooth, for about 2 minutes.
• Slowly whisk in the milk and heavy cream.
• Bring to a boil and whisk constantly for 2 minutes or until thickened. Reduce heat.
• Slowly stir in the cheese until melted.
• Stir into the cauliflower mixture until combined.
• Taste, then add hot pepper sauce. Season with sea salt and freshly cracked black pepper if desired.
• Ladle into serving bowls. Top with fresh chives and cheddar cheese.
• Serve immediately. Enjoy.

I had a few slices of prosciutto lingering in the fridge, so I made these prosciutto-wrapped mozzarella balls. This delicious, easy appetizer is perfect for holidays, gatherings, or game days. I marinated them at room temperature for an hour, and they were flavorful and lemony with a kick of crushed red pepper.

Prosciutto-Wrapped Mozzarella Balls

Marinade:

• 2 tbsp  olive oil
• Zest and juice from ½ small lemon
• 2 tsp fresh chives, minced
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 4 oz small mozzarella balls (Ciliegine), drained
• 4 slices of prosciutto, sliced in half lengthwise

How to Make Prosciutto-Wrapped Mozzarella Balls:

Prepare the marinade by combining the olive oil, lemon juice, zest, chives, crushed red pepper flakes, sea salt, and freshly cracked black pepper in a small bowl, and mix well.

Marinate the mozzarella balls in the well-mixed marinade. Set them aside at room temperature, stirring occasionally, for at least 1 hour.

Wrap each mozzarella ball with prosciutto by placing one ball on a strip of prosciutto and rolling it up. Seal with a toothpick and repeat.

Spoon the remaining marinade over the wrapped mozzarella balls, then place on a serving plate.

Serve and enjoy.

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Prosciutto-Wrapped Mozzarella Balls

Course Appetizer

Cuisine Italian

Prep Time 15 minutes minutes

Marinating Time: 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Toothpicks

Ingredients

Marinade:

• 2 tbsp olive oil
• Zest and juice from ½ small lemon
• 2 tsp fresh chives minced
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 4 oz small mozzarella balls Ciliegine, drained
• 4 slices of prosciutto sliced in half lengthwise
• How to Make Prosciutto-Wrapped Mozzarella Balls:

Instructions

• Prepare the marinade by combining the olive oil, lemon juice, zest, chives, crushed red pepper flakes, sea salt, and freshly cracked black pepper in a small bowl, and mix well.
• Marinate the mozzarella balls in the well-mixed marinade. Set them aside at room temperature, stirring occasionally, for at least 1 hour.
• Wrap each mozzarella ball with prosciutto by placing one ball on a strip of prosciutto and rolling it up. Seal with a toothpick and repeat.
• Spoon the remaining marinade over the wrapped mozzarella balls, then place on a serving plate.
• Serve and enjoy.

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