Cookin With Love

Corned Beef with Potatoes, Carrots and Cabbage

2026-03-17T16:16:00.000-04:00

Corned Beef with Potatoes, Carrots and Cabbage

A classic Irish-American meal, this corned beef and cabbage dish features tender, salt-cured brisket simmered until fork-soft alongside hearty potatoes, sweet carrots, and buttery, tender cabbage leaves. Slow-cooked in a rich, savory broth infused with pickling spices, this comfort food staple delivers a briny, savory flavor that is perfect for St. Patrick’s Day or a cozy family dinner.

Makes 6-8 servings

6 cups water
2 bay leaves
2 garlic cloves, cut in half
1 1/2 tsp. peppercorns
1/4 cup dry sherry
3-4 pound corned beef with enclosed seasoning packet
10 yellow potatoes, quartered

5 carrots, peeled and cut into chunks
1/2 head cabbage, leaves separated

Place the water, bay leaves, garlic, peppercorns, sherry and corned beef with seasoning packet in a 6 quart slow cooker.
Cook on low for 8 hours.
Remove corned beef from the cooking liquid; Transfer almost all of the cooking liquid to a large pot.
Return the corned beef to the slow cooker to keep warm.
Add the potatoes and carrots to the pot; bring the liquid to a boil and cook for 5 minutes.
Add the cabbage to the pot and cook for an additional 5-10 minutes or until the vegetables are fork tender.
Strain the vegetables; carve the beef and serve warm.

Enjoy!

Strawberry Salad with Bacon and Strawberry Vinaigrette

2026-03-12T09:51:00.004-04:00

Strawberry Salad with Bacon and Strawberry Vinaigrette

adapted from Southern Living

This strawberry spring salad is a vibrant balance of sweet, salty, and savory flavors. It features a bed of crisp spring greens topped with juicy, sliced strawberries and halved cherry tomatoes for a burst of freshness. The salad is elevated by smoky, crispy bacon crumbles and tangy feta cheese, which provide a rich contrast to the fruit. Thinly sliced shallots add a subtle, sophisticated bite, while a homemade strawberry vinaigrette ties everything together with a bright, fruity finish.

To make this a main course you can marinate chicken in a bit of the

strawberry vinaigrette before grilling to mirror the salad's flavors. For a quicker option, shredded rotisserie chicken works perfectly.

Makes 2 servings

2 tsp. red wine vinegar
1 1/2 tsp.. finely chopped shallot
3/4 tsp. honey
1/4 tsp. Dijon mustard
2 cups sliced strawberries (from 1 lb. fresh strawberries), divided
1/4 tsp. Kosher salt, divided
1 Tbsp. olive oil

1 Tbsp. water
2 cups spring mix lettuces
1 1/2 oz. feta cheese, crumbled
1/3 medium shallot, thinly sliced lengthwise
1/3 cup cherry tomatoes, halved
2 bacon slices, cooked and coarsely chopped

Place vinegar, chopped shallot, honey, Dijon mustard, 1/2 cup of the strawberries, 1/8 teaspoon of the kosher salt and water in a mini food processor or blender. Process until smooth, about 30 seconds.
Add olive oil and process until mixture is smooth and combined, about 30 seconds.
Divide spring mix between 2 plates.
Top with feta, sliced shallot, tomatoes, bacon, and remaining 1 cup strawberries and 1/8 teaspoon salt.
Drizzle vinaigrette over salad before serving.

Enjoy!

Turkey Albondigas Soup with Spinach and Hominy

2026-03-12T09:49:00.000-04:00

Turkey Albondigas Soup with Spinach and Hominy

adapted from Bon Appetit October 1994

Turkey Albondigas Soup with spinach is a nutritious, modern twist on the classic Mexican comfort food traditionally made with beef. This vibrant soup features tender, lean ground turkey meatballs (albondigas) seasoned with cilantro to provide a bright, spring-like flavor profile. The addition of fresh spinach at the very end of cooking adds a delicate texture and a boost of thyroid-supportive nutrients and iron while keeping the soup light and healthy.

Hominy is a type of corn that has undergone a specialized process called nixtamalization. It is a staple ingredient in Mexican and Southern American cuisines, known for its distinctive puffy texture and earthy, nutty flavor.

Makes 2 servings

1/3 lb ground turkey
4 tsp. panko breadcrumbs
1/3 egg
1/2 tsp.dried oregano
1 Tbsp. olive oil
2 2/3 cups Homemade chicken stock or canned broth
1/2 15-ounce can hominy, rinsed and drained
1/3 8-ounce can tomato sauce
1 carrot, peeled, thinly sliced
1/3 onion, finely chopped
1/3 4-ounce can diced green chilies
2 1/2 ounces coarsely chopped fresh spinach leaves
2 Tbsp.fresh cilantro, chopped
Kosher salt and freshly ground pepper, to taste

Combine the turkey, panko, egg and oregano in a bowl.
Using a 1 Tbsp. scoop, shape turkey mixture into one-inch meatballs.
Heat the oil in a skillet; brown the meatballs
Bring broth to simmer in pot over high heat; Add meatballs and brown 2-3 minutes to set shape then remove to a plate.
Add the stock to the pot and bring to a boil, scraping up any browned bits sticking to the bottom.
Add hominy, tomato sauce, carrots, onion and chilies; Return to a simmer.
Add the meatballs and continue simmering until meatballs are cooked through and vegetables are tender, about 20 minutes.
Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
Season to taste with salt and pepper prior to serving.

Enjoy!

Chicken Cutlets with a Buttery Puttanesca Sauce

2026-02-19T10:16:28.779-05:00

Chicken Cutlets with a Buttery Puttanesca Sauce

adapted from Food Network

A dish of Chicken Cutlets in Buttery Puttanesca features tender, pan-seared chicken smothered in a rich and punchy Mediterranean sauce. While traditional puttanesca is a rustic Italian staple, the addition of butter and white wine elevates it into a velvety, restaurant-style entree.

A less expensive way to make chicken cutlets is to butterfly a chicken breast and pound it out to a desired thickness.

Makes 2 servings

2 Tbsp.vegetable oil
1/2 cup rice flour
1/4 tsp. Kosher salt, plus extra for seasoning
1/8 tsp. freshly ground black pepper, plus extra for seasoning
2 (4-ounce) chicken cutlets, pounded 1/4-inch thick

1 Tbsp. olive oil
2 Roma tomatoes, diced
2 Tbsp. kalamata olives, chopped
1 Tbsp. capers, drained and rinsed
1/4 cup dry white wine
Zest of 1/4 large lemon or 1/4 tsp. dried lemon peel, rehydrated with a small amount of water
1 Tbsp. butter, at room temperature
2 Tbsp. fresh parsley, chopped
1/2 cup pearled couscous, cooked according to package directions

In a medium bowl, mix together the flour, salt, and pepper; Dredge in the flour mixture and shake off any excess flour
In a skillet, heat the oil then cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a grate over paper towels and tent with foil to keep warm.
In the same pan, heat the olive oil.
Add the tomatoes, olives, capers, wine, and lemon zest.
Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
Cook until the tomatoes start to soften, about 4 minutes.
Stir in the butter and parsley and cook until the butter melts.
Season to taste with salt and pepper.
To serve divide the couscous between plates, with the chicken and sauce on top.

Enjoy!

Garlic-Parmesan Hasselback Zucchini

2026-02-19T10:16:20.845-05:00

Garlic Parmesan Hasselback Zucchini

adapted from EatingWell

Hasselback zucchini with parmesan, garlic, and oregano is an elegant, low-carb side dish that transforms simple summer squash into a flavorful "accordion-style" side dish.

If you are grilling you can place the zucchini on a double layer of of foil and grill until browned about 16-18 minutes.

Makes 2 servings

1 1/2 tsp. olive oil
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1 zucchini (about 1/2 lb)
1/4 cup shaved Parmesan cheese, large pieces broken in half
Cooking spray

Preheat the oven to 425F
Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
Place the zucchini on a cutting board and align a chopstick on either side (to prevent cutting completely through the squash); Make crosswise cuts every 1/2 - 1/4 inch along each zucchini, slicing almost to the bottom but not all the way through.
Gently fan the zucchini to open the cuts wider and place a small piece of parmesan into each cut.
Brush the oil mixture over the top.
Place on a backing sheet coated with cooking spray; Bake until browned and tender about 18 minutes.
Divide zucchini in half and serve.

Enjoy!

Beef & Mashed Potato Bowls

2026-02-18T16:27:39.261-05:00

Beef & Mashed Potato Bowls

adapted from Food Network

Indulge in a bowl of pure comfort featuring savory ground beef simmered with aromatic onions and carrots in a rich, tangy sauce of ketchup and Worcestershire sauce. This hearty beef mixture is served over a bed of creamy, skin-on red mashed potatoes whipped with tangy buttermilk and finished with a fresh sprinkle of scallion greens.

Makes 2 servings

1/2 lb. red-skinned potatoes, peeled, cut into 1 inch pieces
Kosher salt
1 Tbsp.butter
1/2 cup buttermilk, plus more if needed
Freshly ground black pepper
1 Tbsp. chopped fresh scallions, green part only, plus more for topping
1 Tbsp. olive oil
1/2 onion, chopped
1 carrot, diced
1/2 lb.ground beef
2 Tbsp. ketchup
1 1/2 tsp. Worcestershire sauce

2 Tbsp. water

Put the potatoes in a saucepan, cover with cold water and add a big pinch of salt.
Bring to a boil, then simmer over medium heat until tender, 12 to 15 minutes; Drain.
Add the butter to the pan over low heat to melt.
Rice the potatoes into the pan, add the buttermilk and mash to combine.
Season to taste with salt, pepper and the chives; Keep warm.
Heat the olive oil in a skillet over medium heat.
Add the onion and carrots and cook, stirring, until softened, about 5 minutes.
Move the vegetables to one side of the pan and add the beef to the empty side.
Cook over breaking up the meat until no longer pink, about 4 minutes; Stir to combine the beef and vegetables.
Add the ketchup and Worcestershire sauce; cook 1 minute.
Spoon off any excess oil, then stir in 2 Tbsp. water and cook until the mixture is saucy, about 2 minutes.
Season to taste with salt and pepper
Add a splash of buttermilk to the mashed potatoes if they’re too thick; divide among bowls.
Top with the beef and more scallions.

Enjoy!

Bok Choy with Mushroom in Oyster Sauce

2026-02-17T13:58:00.001-05:00

Bok Choy with Mushrooms in Oyster Sauce

adapted from Wegmans.com

This vibrant dish features tender-crisp bok choy and a savory medley of wild mushrooms all brought together by a rich, umami-packed oyster sauce. The stalks of the bok choy provide a refreshing crunch, while the leaves become delicate and silky after being lightly blanched.

Makes 2 servings

3 oz. bok choy, chopped or 1 baby bok choy sliced in half longitudinally
2 tsp.garlic flavored olive oil, divided
1 oz sliced mixed wild mushrooms, washed

1 oz. water chestnuts, sliced

1/4 tsp toasted sesame oil,
21/2 tsp. Homemade chicken stock or canned broth

1 Tbsp. oyster sauce

Bring a pot of salted water to a boil
Add the bok choy and blanch for 2 minutes.
Transfer to an ice bath and set aside.
Heat skillet containing 1 tsp. oil until shimmering; Add mushrooms and cook, stirring occasionally, 3 min.
Add the remaining olive oil and water chestnuts; Cook, stirring, about 15 sec.
Add broth and oyster sauce; Stir to combine and cook 2 min.
Add sesame oil and bok choy; Stir to combine and cook 1-2 minutes to heat through.
Top with the cashews and scallions prior to serving.

Enjoy!

Creamy Udon Noodles with Umami Butter

2026-02-17T13:57:00.001-05:00

Creamy Udon Noodles with Umami Butter

Adapted from Food & Wine

Experience the ultimate savory comfort with this Creamy Udon with Umami Butter, a dish that strikes a perfect balance between a silky Italian carbonara and a rich Japanese miso ramen.

Shichimi togarashi is a popular Japanese spice blend meaning "seven-flavor chili," typically containing seven ingredients like red chili pepper, sansho pepper, sesame seeds, orange peel, ginger, and seaweed (nori).

Makes 2 servings

2 Tbsp. butter, divided
1 1/2 anchovy fillets, divided

2 1/2 tsp. anchovy oil from the anchovy can or jar
1/4 cup panko
1/2 lb. fresh or frozen udon noodles
1 large garlic cloves, finely chopped
1 1/2 tsp. white miso
1/4 cup Parmesan cheese, grated, plus more for garnish
1/16 tsp. shichimi togarashi, plus more for garnish
1 large egg yolk
2 Tbsp. + 2 tsp. thinly sliced scallions (about 1 scallion), plus more for garnish
Fresh grated truffles, grated (optional)

Melt 1 tsp. butter in a skillet.
Add the anchovy oil and 1/2 anchovy fillet and cook, stirring constantly, until anchovies dissolve, about 1 minute.
Add panko, and cook, stirring constantly, until golden brown, about 3 minutes.
Transfer panko mixture to a small bowl; set aside.
Wipe skillet clean.
Bring a pot of water to a boil.
Add noodles, and cook according to package directions until tender yet chewy.
Drain the pasta retaining at least 1/2 cup of the pasta cooking water and cover to keep warm.
Melt remaining butter in skillet over medium; Add garlic and remaining anchovy fillet and cook, stirring often, until anchovies dissolve, about 2 minutes.
Whisk together miso and 2 Tbsp. reserved cooking liquid until smooth; Stir into butter mixture.
Add cooked noodles, cheese, and togarashi;Stir vigorously until sauce is smooth and creamy, about 1 minute.
Place egg yolk in a small bowl, and whisk until smooth; While whisking, gradually add 2 Tbsp. reserved cooking liquid to temper yolks.
Remove skillet from heat, and gradually stir in half of the egg yolk mixture. (Store the remaining half of the yolk mixture and egg white in the refrigerator to be added to additional eggs for breakfast.)
Return skillet to heat over medium, and add scallions; Cook, stirring vigorously, until sauce thickens and clings to noodles, about 1 minute.
If needed to thin sauce, stir in additional reserved cooking liquid 1 tablespoon at a time.
Divide noodles among bowls; sprinkle with evenly divided panko mixture.
Garnish with additional cheese, togarashi, and scallions before serving.

Enjoy!

Panko Crusted Baked Fish

2026-02-17T13:57:00.000-05:00

Panko Crusted Baked Fish

adapted from Food Network Magazine October 2019

This crispy baked fish features a light and airy panko topping seasoned with fresh parsley and lemon zest. A thin coating of mayonnaise—mixed with briny capers and lemon juice—ensures the fish stays incredibly moist while providing a tangy flavor profile that perfectly complements the golden crust.

This can me made with any lean mild white fish such as flounder, cod, catfish,rockfish or swai.

Makes 2 servings

2 Tbsp. mayonnaise

1/4 tsp. lemon zest

1 1/2 tsp. lemon juice

1 Tbsp. capers, chopped

Kosher salt & Freshly ground black pepper

1/2 cup panko breadcrumbs

2 Tbsp. parsley, chopped

2 tilapia fillets (4-6 oz. each)

Preheat the oven to 450F
Set a rack on baking sheet and coat it with cooking spray.
Mix mayonnaise, lemon zest, lemon juice and salt & freshly ground pepper to taste in a shallow bowl. Set half of the mayo mixture in a separate bowl and set aside to be used as a sauce.
Mix the panko, parsley, salt & freshly ground pepper to taste in dish.
Pat dry tilapia fillets; Spread the mayonnaise mixture from only one of the bowls on the fish, then press into the panko mixture.
Place the fish crumb-side up on the rack; mist with cooking spray.
Bake in preheated oven until crisp about 15 minutes.
Serve fish with the sauce.

Enjoy!

Homemade Marinara Sauce

2026-02-17T10:45:00.001-05:00

Homemade Marinara Sauce

adapted from Food Network

This homemade marinara is a rustic, slow-simmered masterpiece that balances bright garden flavors with a deep, savory soul.

Makes about 1 3/4 cups

1 1/2 tsp. olive oil
2 Tbsp. grated yellow onion
1 1/2 garlic cloves, minced
Sall pinch crushed red pepper flakes
1 14.5 oz. can whole tomatoes
1 1/2 tsp. dried basil
1 small bay leaf

1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper

In a pot, combine the oil, onion, garlic and red pepper over medium heat; Cook, stirring, 3 to 4 minutes. Hand crush the tomatoes into the pot along with their juices; Add 1/4 cup water to the can to rinse out the remaining tomatoes and add to the pot.
Stir in the basil, bay leaf, salt and pepper.
Bring the sauce to a low simmer and then reduce heat to low.
Cover and cook about 45 minutes, stirring occasionally.
Partially remove the cover and cook for 15 more minutes or until desired consistency.
Discard the bay leaf.
Use chunky as is or puree in a blender or small food processor for a smoother consistency.
Adjust seasoning to taste with salt and pepper.

Enjoy!

Truffle Risotto

2026-02-16T16:50:00.002-05:00

Truffle Risotto

adapted from Emerils.com

A bowl of truffle risotto is truly indulgent. Each pearl of Arborio rice is meticulously slow-cooked, releasing its starches to create a silky, sauce enriched with Parmesan cheese and cream. The mushroom stock and the wild mushrooms enhance the mushroom flavor while the grated fresh grated truffles that finish this dish provide adeep, earthy aroma, blooming as they meet the gentle heat of the rice.

Makes 2 servings

1 Tbsp. olive oil
1 Tbsp. minced shallots
1 1/2 tsp. minced garlic
1/2 cup mixed wild mushrooms, sliced
1 cup Arborio rice
1 1/2 cups mushroom broth
2 Tbsp. heavy cream
1/2 cup grated Parmigiano-Reggiano cheese, plus 2 Tbsp. for garnish

Kosher salt and freshly ground black pepper
1 truffle, grated
In a saute pan, heat the olive oil; Saute the shallots, garlic and mushrooms for 1 minute.

Stir in the rice and saute for 1 minute.

Add the mushroom broth 1/2 cup at a time., stirring constantly until most of the liquid has been absorbed before adding the next 1/2 cup; Repeat until all of the broth has been used and is fully absorbed into the rice, about 20 minutes.

Stir in the cream, cook for 2-3 minutes.

Fold in the most of the truffle shavings (reserving a little for garnish)and cheese; Season with salt and pepper.

Spoon the risotto into a shallow bowl and garnish with truffle shavings, cheese and chives.

Enjoy!

Yield: 4 servings

Mushroom Broth

2026-02-16T16:49:00.002-05:00

Mushroom Broth

adapted from Holy Cow Vegan

Any type of mushrooms work for this, including porcini mushrooms, oyster mushrooms or a mix.

Makes 4 cups

1/2 cup dried shiitake mushrooms
2 bay leaves
1 tsp. allspice berries
2 tsp. black peppercorns
2 tsp. dried rosemary
2 tsp. dried sage

1 tsp. dried thyme
4 cups water
1/2 tsp. Kosher salt

Place all the ingredients in a saucepan.
Bring to a boil over medium heat.
Cover the pan with a tight lid.
Reduce heat to a simmer, and let the stock simmer undisturbed for at least 30 minutes or up to 2 hours.
Turn off the heat, strain reserving the mushrooms for another use.
Use stock in your favorite recipes.

Enjoy!

Easy Creamed Spinach

2026-02-15T15:36:00.004-05:00

Easy Creamed Spinach

adapted from Food & Wine

This sophisticated take on creamed spinach transforms a classic steakhouse side into a gourmet experience. Vibrant, blanched spinach leaves are folded into a velvety reduction of heavy cream, balanced by the savory warmth of minced garlic. The flavor profile is elevated by a the cognac which adds a deep, oaky richness and the anisette introduces a subtle, aromatic hint of licorice that cuts through the cream's density. The final dusting of freshly grated nutmeg provides an essential warm finish that rounds out the earthy greens.

Makes 2 servings

1/2 cup Homemade chicken stock or canned broth
3.4 of an 8-ounce bag baby spinach
1 Tbsp. butter
1/2 large shallot, minced
1 medium garlic clove, finely grated

1/3 tsp. dried thyme
1 1/2 tsp. cognac
3/4 tsp. annisette
1/4 cup heavy cream
pinch of freshly grated nutmeg
Kosher salt & white pepper

In a pot, bring the chicken stock to a boil; Add the spinach, cover and cook for 1 minute.
Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted.
Drain the spinach and let cool.
Place the spinach in a kitchen towel and squeeze out as much liquid as possible.
In a a high sided pan, cook the butter, shallots, garlic and time over medium heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
Remove the pot from the heat and add the cognac and annisette.
Remove the pan from the heat and ignite the alcohol with a long match, then return to the heat.
Stir in the drained spinach and cream.
Bring to a boil and cook, stirring, until thickened, about 2 minutes.
Season with a nutmeg, salt and white pepper.

Enjoy!

Sous Vide Truffled Filet Mignon

2026-02-15T15:31:00.007-05:00

Sous Vide Truffled Filet Mignon

This recipe for Sous-Vide Filet Mignon with Truffle Butter and Shaved Truffles ensures a precise, edge-to-edge medium-rare finish with an ultra-luxurious aromatic topping.

Makes 2 servings

2 6-8 oz. filet mignon steaks, each about 1 1/2 inches thick
1 tsp. Montreal Steak seasoning™ or your favorite steak seasoning

1 tsp. truffle butter

1 Truffle, shaved

2 pieces Italian bread, toasted

Makes 2 servings

Set sous vide temperature to 126F for medium rare.
Vacuum seal steaks into heat safe sous vide pouches or sealable plastic bags with all of the air removed.
When the sous vide reaches temperature, drop the steaks into the water bath. (If the bag floats place something on top of the bag to fully immerse it in the water.)
Cook in the sous vide 1 hour.
Preheat a pan or grill pan to about 400F.
Remove the bag and remove the steaks from the bag. (Reserve the juices that accumulate in the bag to add to bones to make a stock, if desired.)
Pat the steaks dry and season with steak seasoning.
Sear the steaks in the preheated pan, about 2 minutes per side.
Cut the toasts to be about the same size as each steak.
To serve place the steaks on top of the toasts and top with truffle butter and shaved truffles.

Enjoy!

Blender Bearnaise Sauce

2026-02-15T15:27:00.004-05:00

Blender Bearnaise Sauce

adapted from Food Network

Makes about 1 cup

1 stick butter
2 Tbsp. white wine vinegar
1 large egg yolk
1/2 tsp. dried tarragon
1/2 shallot, minced
Kosher salt and white pepper

In a small saucepan over low heat, melt the butter until bubbling hot; Add the tarragon and allow it to hydrate for a minute.
In a blender or small food processor, add the vinegar and egg yolk and blend for several seconds.
Slowly add the butter to the yolk mixture to prevent the yolk from scrambling.
Add the shallot and continue to blend.
Adjust seasoning to taste with salt and pepper.
Spoon over your food or serve it on the side.

Enjoy!

Valentine's Day Fondant Potatoes

2026-02-15T15:27:00.001-05:00

Valentine's Day Fondant Potatoes

adapted from Crowded Kitchen

Fondant potatoes are a classic French dish featuring potatoes cut into rounds, seared until golden brown, and then slowly simmered in butter and stock until tender and "melting". This method creates a rich, flavorful side dish with a crispy exterior and a creamy, buttery interior, making them a popular choice for elegant meals.

Save the extra potato pieces from cutting out the hearts for hash or mashed potatoes.

Makes 2 servings

4-5 large Yukon gold or yellow potatoes, peeled and 3/4” rounds (make 8 rounds)
2 Tbsp. avocado oil (or another high heat oil)
Kosher salt and freshly ground black pepper to taste
5 Tbsp. butter
8 cloves garlic, peeled
1/3 tsp. dried rosemary

1 tsp. dried thyme
1 cup Homemade vegetable stock or canned
Kosher salt and freshly ground black pepper to taste

Preheat oven to 425˚F.
Use a small heart cookie cutter to cut into the potato slices.
Place the potatoes in a bowl of cold water and soak for 15 minutes, then pat completely dry.
Heat the avocado oil in a fry pan over medium-high heat.
Reduce heat to medium just before adding in the potatoes.; Add in the potatoes and sear for about 5 minutes on one side, until golden brown and crispy.
Flip the potatoes over and sear for another about another 5 minutes, until golden brown and crispy. Using tongs transfer to a wire rack positioned over paper towels to drain; If needed pat the potatoes dry with additional paper towel.
Remove any remaining oil from the pan and wipe out the pan with paper towels.
Return to medium heat and add in butter, garlic, rosemary, thyme, salt and pepper to taste.
Heat the butter until foamy and hot, but do not brown it.
Return the potatoes to the pan and baste the potatoes with butter.
Pour in vegetable stock, remove from stovetop and place in preheated oven for 15-20 minutes, until completely tender on the interior.
Adjust seasoning with salt and pepper as needed before serving.

Enjoy!

Potato Fennel Soup

2026-02-13T13:53:00.004-05:00

Potato Fennel Soup

adapted from Cooking Light Annual Recipes 2000™

This Potato Fennel Soup is a sophisticated take on a classic comfort dish, offering a velvety texture and a complex, herbal flavor profile.

Makes 2 servings

1/4 lb. fennel bulb, chopped, reserve 1 Tbsp. fennel fronds
1/2 lb. russet potatoes, chopped
1 tsp. butter
cooking spray
1/2 cup chopped leeks
1/4 tsp. Kosher salt
1 1/4 Homemade chicken stock or canned broth
1 Tbsp. parsley, chopped
pinch white pepper

Melt the butter in a pot coated in cooking spray.
Add the fennel, leek and potato to the pot; Cook 3 minutes, stirring frequently.
Add the chicken stock and water; Bring to a boil, reduce heat to low and simmer covered 25 minutes or until the potatoes ae tender.
Transfer 1 cup of the soup to a mini food processor; Process until smooth then return to the soup pot.
Stir in parsley and fennel fronts.
Adjust seasoning with additional Kosher salt and white pepper to taste.

Enjoy!

Chicken Piccata Pasta

2026-02-12T13:00:21.121-05:00

Chicken Piccata Pasta

adapted from Food & Wine

The Piccata Sauce is a harmonious blend of rich butter, crisp white wine, and aromatic garlic, balanced by a bright splash of fresh lemon juice. Savory capers add a briny pop, while a pinch of crushed red pepper provides a subtle, warming heat. The dish is finished with a generous dusting of nutty Parmesan cheese and fresh, chopped parsley for a vibrant, elegant finish.

Makes 2 servings

4 oz. uncooked cavatappi pasta
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp.kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. olive oil
3 large garlic cloves, thinly sliced
1/8 tsp. crushed red pepper
1/4 cup dry white wine
2 Tbsp. drained capers, rinsed
2 Tbsp. butter, cubed
2 Tbsp.. fresh lemon juice, plus lemon wedges for serving
1 oz. Parmesan cheese, grated (about 1/4 cup)
2 Tbsp. fresh parsley, chopped

Bring a large pot of salted water to a boil.
Add pasta, and cook according to package directions for al dente.
Drain, reserving 1/2 cup pasta cooking liquid; set aside.
Sprinkle chicken with salt and pepper.
Heat oil in a large skillet over medium-high; When hot, add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes.
Flip the chicken pieces and cook until evenly browned, about 3 minutes; Remove from the pan and set aside.
Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute.
Add wine and capers. Bring to a boil, and reduce by half, about 1 minute.
Add reserved pasta, chicken, 2 Tbsp. reserved pasta cooking liquid, butter, and lemon juice; Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.)
Remove from heat, and stir in Parmesan and parsley.
Serve with lemon wedges.

Enjoy!

Black Bean Dip

2026-02-12T09:44:00.000-05:00

Black Bean Dip

Food Network Magazine March 2018

This is a quick10-minute appetizer It relies on a high-flavor combination of earthy beans and smoky aromatics to create a complex taste with minimal effort. Serve it topped with pickled jalapenos, chopped tomatoes and shredded cheese or use it to top nachos.

Makes about 2 cups

1 15-ounce can black beans, drained

1/2 cup canned fire-roasted tomatoes with green chiles
1/4 cup fresh cilantro, chopped

1/2 garlic clove, grated

1 Tbsp.olive oil,

the juice of 1/2 lime

1/2 tsp. ground cumin,

1/2 tsp. ancho chile powder

1/2 tsp.Kosher salt.

In the bowl of a mini food processor, pulse the black beans with the tomatoes, cilantro, garlic clove, olive oil, lime juice of 1 lime, ground cumin, ancho chile powder and kosher salt until it reaches you desired consistency.
Refrigerate until ready to use.

Enjoy!

Loaded Spicy Sausage Soup

2026-02-07T15:47:00.002-05:00

Loaded Spicy Sausage Soup

adapted from Taste of Home December 2011 / January 2012

This hearty, rustic soup offers a robust "rainbow" of flavors and textures, blending heat with fresh garden staples.

This recipes works just as well with sweet Italian sausage or raw turkey or chicken sausage.

Makes 2 meal servings or 4 side servings

1/2 lb. hot Italian sausage links, casings removed
1 cup sliced fresh mushrooms

1 small onion, chopped
1 medium summer squash or zucchini, sliced, large rounds cut in quarters, small rounds cut in half
1 can (14-1/2 ounces) diced tomatoes
2 cups Homemade chicken broth or canned broth

1 teaspoon dried basil

1/4 teaspoon pepper
Grated Parmesan cheese for serving, optional.

In a large saucepan, cook the sausage, mushrooms and onion about 3 minutes and the yellow squash and continue cooking until the beat until meat is no longer pink, about 3-4 minutes more.
Add the tomatoes, broth, dried basil and pepper; Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes.
Serve passing Parmesan cheese at the table.

Enjoy!

Asian Chicken Salad with Corn and Mango in Wonton Cups

2026-02-07T15:09:00.002-05:00

Asian Chicken Salad with Corn and Mango in Wonton Cups

Treat your guests to a vibrant, tropical-inspired appetizer with these Asian Chicken Salad Wonton Cups. Each bite features tender shredded chicken, juicy diced mango, and sweet corn kernels nestled in a golden-brown, crispy wonton shell.

Makes about 24 cups

1/4 cup brown sugar
1/4 cup orange juice
1/4 c soy sauce
1/4 cup rice vinegar
1 Tbsp. + 4 tsp. oyster sauce, divided
1 1/2 tsp. chopped fresh garlic
1 1/2 tsp. chopped fresh ginger
3/4 Tbsp. lemongrass paste

3 bone in skin on chicken thighs

1/2 cup bean sprouts, chopped

1/2 cup corn kernels
1/2 cup finely chopped carrot
1/2 cup finely chopped water chestnuts or jicama
1/2 cup finely chopped scallions
1/2 cup finely chopped mango
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped

Cooking spray

1/2 package (12 oz.) wonton wrappers

Combine the brown sugar, orange juice, soy sauce, rice vinegar, 1Tbsp. oyster sauce, garlic, ginger and lemongrass paste in a sealable container and whisk to combine.
Add the chicken to the marinade and place the sealed container in the refrigerator for 12-24 hours.
Preheat oven to 300F.
Bake the chicken in the marinade for 75 minutes.
Remove the chicken from the marinade and set aside to cool.
Increase oven temperature to 375F.
Coat a mini muffin tin for with vegetable cooking spray.
Place one wonton sheet in each well, pushing down in center to form a cup.
Bake in preheated oven about 5-10 minutes until cups are golden.
Set the cups aside to cool.
Meanwhile combine the bean sprouts, corn kernels, carrot, water chestnuts, scallions, mango, cilantro and basil in a large bowl.
When the chicken is cool enough to handle, remove the skin and bones and discard; Chop the meat finely. (You should have about 8 ounces of cooked meat.)
Add the chicken and and 4 tsp. oyster sauce to the large bowl and mix to combine.
Fill the wonton cups with the chicken salad prior to serving.

Enjoy!

Fall Harvest Pasta Salad

2026-02-06T10:46:00.000-05:00

Fall Harvest Pasta Salad

adapted from Bonappeteach

This salad is a vibrant, multi-textured dish that celebrates the best of autumn. It features al dente pasta tossed with earthy roasted sweet potatoes and caramelized Brussels sprouts. Crisp apples, toasted pecans, and nutty pepitas provide a satisfying crunch in every bite. Tart dried cranberries add bursts of sweetness that contrast with the savory roasted vegetables. The maple vinaigrette ties the ingredients together with a warm, tangy finish.

Makes 4 servings

4 oz short cut pasta, (such as rotini, fusilli, cavatappi, or penne), cooked according to package directions and cooled.
2/3 cup sweet potato diced into 1/2 inch pieces
2/3 cup shredded Brussels sprouts
1 tsp olive oil, divided
2/3 Granny Smith apple, cubed
1/3 cup roughly chopped pecans
2 Tbsp. + 2 tsp. dried cranberries
2 Tbsp. + 2 tsp. pepitas

1/4 cup olive oil
2 Tbsp. + 2 tsp. maple syrup
2 Tbsp. apple cider vinegar
1 Tbsp Dijon mustard
1/2 tsp. dried thyme dried
1/4 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

Preheat the oven to 425F.
Toss the sweet potato cubes with 1/2 tsp of olive oil and season lightly with salt and pepper; Transfer to a baking sheet.
Roast sweet potatoes for 7 min to start.
Toss the shredded sprouts in the remaining 1/2 tsp of olive oil and season lightly with salt and pepper. Add the shredded sprouts to the partially cooked sweet potato and cook both for an additional 5 minutes; The brussels sprouts should be light charred and cooked.
Set the potatoes and Brussel sprouts aside to cool.
In a large bowl combine the pasta, cooled sweet potato and brussels sprouts, apple, cranberries, pecans, and pepita seeds; Toss to combine.thymesalt
In a separate small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, mustard, thyme, salt and pepper.
Once the dressing is well mixed, pour HALF over the salad and toss to combine; Reserve the remaining dressing.
Serve immediately or chill in the fridge, tossing again before serving. If serving later check the need for additional dressing before serving.

Enjoy!

Teriyaki Turkey Burgers with Asian Slaw

2026-02-06T10:11:00.002-05:00

Teriyaki Turkey Burgers with Asian Slaw

adapted from Shady Brook Farms

This burger hits every taste bud with the umami of the sweet and savoy teriyaki glazed turkey patty and the refreshing crunch of a chilled slaw. The combination of aromatics and acidic dressing provides a light yet satisfying alternative to traditional beef burgers.

Makes 2 servings

1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 cup grated carrot
1 Tbsp. chopped cilantro
1 1/2 tsp. sesame oil
1 1/2 tsp. rice vinegar

1/4 tsp. Sriracha powder or sriracha sauce

1/8 tsp. onion powder

1/8 tsp. garlic powder
1/4 cup reduced-fat mayonnaise
1/2 cup Homemade Teriyaki Sauce or store bought
8 ounces ground turkey
2 hamburger buns, toasted or grilled

Make the Asian slaw by mixing together the cabbages, carrot, and cilantro in a bowl.
Whisk together the oil, vinegar. Sriracha powder, onion powder and garlic powder; Add to the cabbage mixture, toss to combine and refrigerate while making the burgers.
Divide the ground turkey in half; Form eah into a patty.
If time allows, refrigerate on a plate in the refrigerator for about an hour.
Mix mayonnaise with 1 tablespoon of the teriyaki sauce; Set aside.
Brush turkey burgers with some of the teriyaki sauce.
Preheat a grill or grill pan.
Cook about 2-3 minutes on each side brushing with remaining teriyaki while cooking; The internal temperature should be 165F.
Spread mayonnaise mixture inside buns; place turkey burgers in buns.
Serve the Asian slaw on top of the burger or on the side.

Enjoy!

Homemade Teriyaki Sauce

2026-02-06T09:34:00.005-05:00

Homemade Teriyaki Sauce

adapted tastesbetterfromscratch

It is easy to make your own teriyaki sauce with ingredients you probably already have around the house. If you prefer to just keep it on hand you can easily scale up this recipe and store it in the refrigerator for 2-3 weeks.

Makes about 1/2 cup

1/4 cup soy sauce
1 Tbsp. rice vinegar
1 1/2 tsp. sesame oil
1 Tbsp. Truvia brown sugar blend™

1 1/2 tsp. honey
1/3 tsp. ground ginger
1/2 garlic clove, minced

1/8 tsp. red pepper flakes
1 tsp. cornstarch

1 tsp. water

Combine the soy sauce, vinegar, sesame oil, sugar blend, honey, ginger, garlic and red pepper flakes in a small pot; Cook until sugar blend dissolves.
Combine the cornstarch and water in a small bowl to make a slurry.
Add the slurry to the mixture in the pot; Stir to combine.
Cook for an additional minute, stirring constantly while the mixture thickens.
Allow to cool before using or storing in the refrigerator.

Enjoy!

Sesame Soy Chicken & Vegetable Stir-Fry

2026-02-05T16:03:00.000-05:00

Sesame Soy Chicken & Vegetable Stir-Fry

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook.

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings 1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth

1 scallion, green part only, sliced

Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
Bring a small pot of water to a boil and prepare an ice bath.
When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
After 30 seconds add the snap peas, cook until all vegetables are tender crips.
Transfer vegetables to an ice bath.
Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
Add the garlic and ginger and cook until aromatic, about 45 seconds.
Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
Add the cornstarch slurry and cook for a few minutes to slightly thicken.
Garnish with scallion greens prior to serving.

Enjoy!