14 April 2020 Easy Cobb Salad

Easy Cobb Salad

April 14, 2020 By

Okay, this isn’t really a ‘recipe’ but I thought I’d share as it was delicious and simple to make. Through this pandemic, we’re been doing so much pasta and Italian food that one day I decided we had to do more salads and put this baby together for dinner.

I used ingredients I had at home so please customize your version to what you have and what you eat. Would be delish without chicken and bacon but with chickpeas and artichoke heats too.

Served and plated this way is soooo pretty and if you don’t toss it, each person can use the dressing he/she likes. I did my Easy Greek Vinaigrette and my guy did blue cheese dressing. To each his/her own!

This used a half head of iceberg lettuce and two half chicken breasts that I grilled. I know blue cheese crumbles are more typical of a Cobb, but I had a ton of fresh Mozzarella, so I used that. And I included my No Fail Hard-Boiled Eggs.

Cheers!

Veronique

Filed Under: American, Bacon, Chicken, Salads, Vegetables Tagged With: , , ,
30 March 2020 Easy Recipe for Two Cookies

Easy Recipe for Two Cookies

March 30, 2020 By

Having a sweets craving but don’t want to be at home with a normal batch of cookies in fear you might have more than a couple? Here’s a super simple chocolate and butterscotch chip cookies that makes just two large cookies!

These will seems a bit strange as they’re more liquid (see photo below) than what we’re used to where cookie batter can be balled up and placed on a cookie sheet. Because the ‘batter’ is more liquid, be sure to space out the cookies on your cookie sheets as they get super large (and awesome) when they bake.

This time I used both chocolate and butterscotch chips, but you could easily use all chocolate chips.

Ingredients:

  • 2 Tbsp. butter
  • 1 Tbsp. granulated sugar
  • 2 Tbsp. brown sugar
  • Pinch of salt
  • 1/2 tsp. pure vanilla extract
  • 1 egg yolk
  • 1/4 cup of all-purpose flour
  • 1/4 tsp. baking soda
  • 2 Tbsp. semisweet chocolate chips
  • 1 Tbsp. butterscotch chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with foil or parchment paper. If using foil, coat with cooking spray.
  3. Heat the butter in the microwave until it just starts to melt and is softened – don’t let it bubble up.
  4. Add the white and brown sugars, the salt and the vanilla and blend well.
  5. Add the egg yolk and stir until well-incorporated.
  6. Add the flour and the baking soda and stir until just combined.
  7. Add the chips and stir until just incorporated.
  8. Scoup batter onto the baking sheets into two cookies.
  9. Bake for approximately 9 minutes, or until edges are golden brown.

Makes two large cookies.

Filed Under: American, Chocolate, Desserts Tagged With: ,
10 January 2020 Jalapeno Popper Warm Dip

Jalapeno Popper Warm Dip

January 10, 2020 By

I love warm dips. They’re tasty and I like that serving them at a party brings everyone together. Over the holidays, my fabulous sister made this awesome warm dip that we crushed…..soooo good!

The dip follows the idea of a jalapeno popper but is placed in an oven-proof dish or in a bread bowl to bake to bubbly goodness. It’s spicy without being fiery and keeps you wanting more.  

Ingredients:

  • 8 ounces cream cheese, softened
  • 4-ounce can diced jalapeno peppers
  • 4-ounce can chopped green chilies
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Cheddar cheese (I used extra sharp)
  • 1 cup mayonnaise
  • Round sourdough loaf (optional)
  • ¼ cup seasoned bread crumbs

Directions:

  1. Preheat oven to 350 F. (could use the toaster oven too).
  2. In a large bowl mix together the cream cheese, jalapeños, chilies, Parmesan cheese, Cheddar cheese and mayonnaise.
  3. Take the round loaf of sourdough, slice off the top, scoop out the inside and set it aside.
  4. Spoon the jalapeno mixture into the bread loaf, or an oven-safe dish, and sprinkle breadcrumbs over top.
  5. Place the the bread loaf or the dish on a baking sheet and bake in the oven for 30-35 minutes, or until breadcrumbs are golden brown.

Serve with Ritz crackers, scoop tortilla chips and/or crudités vegetables.

Servings: 8-10.

Recipe inspired by this.

Filed Under: American, Appetizers, Cheese, Mexican, Snacks, Starters, Vegetarian Tagged With: , ,
5 November 2019 Cream of Vegetable Soup

Cream of Vegetable Soup

November 5, 2019 By

Soups are our thing at our home and I try to make a giant batch on Sundays to eat throughout the week. This week, I had a ton of vegetables left and tried to use them all in this delish and easy to make Cream of Vegetable Soup. It’s perfect for #MeatlessMonday or any old day where comfort in a bowl is needed.

I puréed this soup and ran it through a fine sieve to get a super smooth texture but sometime I just purée it in the blender to keep some texture. Up to you, what you’re in the mood for.

Note that when I’m sautéing the vegetables, prior to adding broth, I let them brown quite a bit to boost up the flavor and give the broth a rich look and earthy flavor.

Who else likes to eat soup out of a cup??!

cream of vegetable soup

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 medium yellow onion, diced
  • 2 medium-large carrots, diced
  • 3 stalks celery, diced
  • 1 pound button mushrooms, sliced
  • 2 garlic clove, minced
  • 1 tsp. each salt & pepper
  • ½ tsp. each turmeric, garlic powder, dried thyme, sage and paprika
  • 64 ounces low-sodium vegetable broth, preferably homemade
  • ½ cup heavy cream + 1 tsp corn starch combined and stirred well, optional
Vegetables Sauteing
Soup Simmering
Soup Going Through Sieve (Optional)
Finished Soup

Directions:

  1. In a heavy saucepan over medium-high heat, warm the oil then sauté the onion, carrots and celery for 5 minutes, stirring occasionally. Add the mushrooms, garlic and spices and cook an additional 5 minutes, stirring occasionally.
  2. Lower the heat to medium-low and add broth. Simmer, partially covered, for 45 minutes.
  3. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and purée until smooth, about 1 minute. Pass the puréed soup through a fine sieve if you’d like ultra-smooth soup.
  4. Return the puréed soup to a clean saucepan and add the cream mixture, if using, and warm for 2 minutes until slightly thickened.
  5. To serve, ladle soup into cups or bowls.

Serves 4.

Filed Under: American, Mushrooms, Soups, Vegetables, Vegetarian Tagged With: , , , ,

Easy Fluffy Pancakes

September 19, 2019 By

I have a few go-to pancake recipes like my World’s Easiest Pancake Recipe and my Basic Crepe Batter Recipe but another easy peasy fluffy pancake recipe is this one….it can be whipped up in mere moments and cooks up fluffy with some crispy edges (my favorite).

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 Tbsp. granulated sugar
  • 1 cup milk
  • 1 large egg
  • 2 Tbsp. butter, melted
  • ¼ cup vegetable oil (approximately) for frying the pancakes
  • Good quality butter and pure maple syrup for serving (not optional!)

Directions:

  1. In a small bowl, combine the flour, baking powder, salt and sugar.
  2. In another small bowl, whisk together the milk, egg and butter.
  3. Gently combine the dry and wet ingredients until just incorporated – don’t overmix.
  4. Heat a large skillet over medium-high heat and add a tablespoon of vegetable oil. Ladle about 3 tablespoons of batter onto skillet and cook until the surface of pancakes have some bubbles, around 1 minute (see photo below). Flip the pancake and cook another 90 seconds, or until browned. Continue the process until all the batter’s been used, wrapping cooked pancakes in foil until ready to eat.
  5. Serve with pats of butter and maple syrup.

Serves 4 healthy portions.

Filed Under: American, Breakfast Tagged With: , ,

Easy Cilantro Rice

July 30, 2019 By

This easy cilantro rice is so easy to prepare but so tasty. It pairs beautifully with a variety of proteins like grilled chicken, steak, pork chop or fish and the bonus is that you’ll have leftover chimichurri sauce leftover for other meals!

Ingredients:

Directions:

  1. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high then reduce the heat to low, cover and cook, without stirring, for 12 to 14 minutes, or until the water has been absorbed, and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
  2. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core, then thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper.
  3. In a large sauté pan, heat the olive oil on medium-high until hot. Add the sliced onion and pepper; season with a pinch of salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring, 30 seconds. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired.

Makes 2 servings of rice.

Filed Under: American, Asian, Entrees, Mexican, Sides, Vegetarian Tagged With: , ,
8 July 2019 Strawberry Bread Pudding by Redz Restaurant

Strawberry Bread Pudding by Redz Restaurant

July 8, 2019 By

Bread pudding is a dessert popular in many countries and typically made with bread, milk or cream and generally containing eggs and butter. The dish can be sweet or savory depending on where in the world it’s served.

Redz Restaurant (https://redzrestaurant.com) stays true to the American inspired fare it serves. Chef Roeloff DeGroot prepares it as it’s enjoyed in the United States, traditionally sweet, and utilizes the freshest seasonal fruit.

Photo by Redz restaurant

Ingredients:

  • 1 cup whole milk
  • 1 egg, beaten
  • 1 Tbsp. butter (plus more for greasing ramekins)
  • Pinch salt
  • 4 croissants, or half a loaf of sweet bread such as a Challah or brioche (cubed)
  • ½ cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. lemon zest
  • 1 cup strawberries, quartered
  • Powdered sugar, optional

Method:

  1. Heat oven to 350 degrees.
  2. In a small saucepan over low heat, warm milk, egg, butter, vanilla, sugar, strawberries, lemon zest and salt. Cook just until butter melts; cool.
  3. Meanwhile, butter a 4 ramekins and fill with cubed bread
  4. Place Ramekins in a sheet pan with water and place in oven for 45 minutes
  5. Garnish with powdered sugar, if using

(Serves 4)

About Redz Restaurant

Located at DoubleTree Suites by Hilton, Redz Restaurant & Bar in Mt. Laurel, NJ serves authentic specialties from all over the country. Known for its carefully chosen and locally sourced in-season ingredients with an imaginative approach to many of the foods you know and love—as well as many others you’ll be delighted to discover.

Filed Under: American, Desserts, Fruits Tagged With: , , ,
29 June 2019 The Shannon Rose’s Guinness BBQ Pulled Pork

The Shannon Rose’s Guinness BBQ Pulled Pork

June 29, 2019 By

Don’t have a smoker but love BBQ pulled pork? The Shannon Rose Irish Pub (http://theshannonrose.com) has a very tasty alternative that requires just an oven and some rich Guinness stout.

The Shannon Rose’s Guinness BBQ Pulled Pork, with slow-roasted pork simmered in Guinness BBQ sauce and topped with pepper jack cheese on a toasted brioche roll, is a customer favorite. Adding Guinness to the barbecue sauce creates a sweet and sharp balance, using the stout’s smoothness to keep it from being overpowering.

The Shannon Rose’s Guinness BBQ Pulled Pork

BBQ Sauce Ingredients:

  • 1 oz shallots
  • 1 cup Guinness
  • 1 qt BBQ sauce
  • ½ cup honey

Dry Rub Ingredients:

  • 3 tbsp brown sugar
  • 3 tbsp paprika
  • 3 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp white pepper
  • 2 tbsp cumin
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp coriander
  • 1 tbsp Cajun spice

Other Ingredients:

  • 8lb Pork Butt
  • 1.5-gal water
  • ¼ cup liquid smoke
  • ¼ cup apple cider vinegar

BBQ Sauce Directions:

  1. Mince shallots and sauté over medium heat in vegetable oil until softened, about 2 minutes.
  2. Add Guinness and allow to reduce.
  3. Whisk in BBQ sauce and honey. Set aside.

Dry Rub Directions:

  1. Combine all the dry rub ingredients together.

Pulled Pork Directions:

  • Rub the pork butts with 1 cup of the dry rub, making sure all surfaces are covered.
  • In a deep pan, combine water, liquid smoke & vinegar and place in pork butts.
  • Cover with aluminum foil and cook at 300 degrees for 6 hours. Finished pork should be dark brown and pull apart with ease.
  • Remove from the liquid and let cool.
  • Once cooled, pull pork into bite-sized pieces.
  • Heat and mix the pulled pork with the Guinness BBQ sauce.
  • Assemble your sandwich by placing Pepper Jack cheese on the bun with a heaping scoop of pulled pork. Top with frizzled onions, coleslaw or your favorite condiment.

About The Shannon Rose

The Shannon Rose Irish Pub provides a chef-driven menu using fresh, high-quality ingredients, blending Irish pub classics and new tavern favorites. For its thirsty guests, The Shannon Rose Irish Pub features more than 30 beers on tap – including Guinness, Harp and Smithwick’s – and a wide selection of premium scotch malts and Irish whiskeys.

Veronique

Filed Under: American, Entrees, Pork, Sandwiches Tagged With: , ,
1 March 2019 Hearty Turkey Barley Soup

Hearty Turkey Barley Soup

March 1, 2019 By

This a rustic meal-in-a-bowl and perfect on a chilly winter day. It’s an easy way to use up turkey leftovers also.

Ingredients:

  • 2 Tbsp. vegetable oil
  • ½ medium turnip, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 6 cups turkey stock, homemade ideally
  • 2 cups cooked turkey, cut into bite-sized pieces
  • 1 ¼ cups barley, rinsed and cooked to package directions
  • ½ tsp. each salt, pepper and dried thyme
  • 2 bay leaves

Directions:

  1. To a large skillet over medium heat, warm the oil. Add the turnip, carrot and celery and cook until softened, about 5 minutes, stirring frequently. Set aside.
  2. While the vegetables cook, bring the stock to a simmer in a large saucepan over medium-high heat. Add the turkey, the cooked vegetables, the barley, the salt, pepper, thyme and bay leaves. Simmer over medium-low heat for 45 minutes. Discard the bay leaves and serve.

Yields 6-8 servings.

Filed Under: American, Chicken, Soups Tagged With: , ,

Warm Crab and Artichoke Dip

February 8, 2019 By

During the holidays, my mom hosted us and served a delicious hot crab and artichoke dip that was gooey, cheesy and indulgent. I’ve recreated the dip and served it during the Big Game last weekend and it was a hit!

This recipe is a breeze to prepare, basically in one bowl, and can sit in the fridge covered for a day until ready to bake (if refrigerating, take it out of the fridge 30 minutes before baking).  

Ingredients:

  • 4 ounces cream cheese, softened
  • ½ cup mayonnaise (we used low fat)
  • ½ cup sour cream (we used low fat)
  • 2 Tbsp. green onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 Tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. hot sauce, we use Cholula
  • ¾ cup of grated Parmesan cheese, to go into the dip
  • ½ tsp. each salt and freshly cracked pepper
  • 1 8 ½-ounce can artichoke hearts, drained well
  • 6 ounces crab meat (ideally lump), picked over to ensure no shells are present
  • ½ cup of grated Parmesan cheese, to top the dip

Directions:

  1. Preheat oven to 375 degrees. Coat in cooking spray or butter an oven-proof baking dish (I used a 9” pie plate).
  2. Add all the ingredients, stopping at the artichokes, to a medium bowl and stir to combine well. Add the artichokes and the crab and mix gently.
  3. Add the dip mixture to the baking dish and top with the ½ cup of Parmesan cheese.
  4. Bake for 18-20 minutes.

Serve with crusty bread or scoop-type tortilla chips.

Serves 8.

Filed Under: American, Appetizers, Cheese, Seafood, Snacks, Starters Tagged With: , , , ,
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