I live in South Florida, and mojitos are practically our official drink. Well, besides orange juice and Cuban coffee… Fresh berries, citrus, and vodka. Need I say more? I love cocktails made with fresh fruit, but they’re not something I make for myself. I consider myself challenged in the bartending department. As a result, I play it safe at home with simple cocktails like a vodka tonic. Or just a beer now and then. It can get a little boring, and that’s about to change with this Blackberry Mojito.
This post was originally published on June 22, 2017. The text and photos were updated on August 12, 2021. The review and rating have not been changed.
Classic mojito cocktail with loads of blackberry. Fruitiest and booziest homemade mojito recipe ever!
Just a few ingredients to make a refreshing cocktail. This blackberry mojito recipe was a nice intro to making a fruit-based drink at home. Vodka is my go-to spirit, so having it as an ingredient instead of rum really made me want to try making this recipe.
The first time I made this recipe, I had just discovered Summum at Total Wine. It’s not as pricey as other French vodkas, but I think it’s every bit as good. I still buy it, but when I decided to redo this post, all I had was Absolut. It’s my go-to brand, so that’s what I used for the update.
Blackberries, mint leaves, lime juice, lemon juice, vodka, sugar, and seltzer water
The Process
Easy to follow and straightforward directions. The only special equipment you need is a muddler, but they’re easy to find and inexpensive. Use the wooden spoon or muddler to gently crush the blackberries and mint in order to release their flavor.
The first time I made this recipe, I used a muddler and I think I overdid it a little. I ended up with cloudy Blackberry Mojitos. When I redid the photos, I used a wooden spoon. It was gentler on the mint leaves, but I was still able to smash the blackberries with it. I liked the results much better.
Muddling the blackberries, mint leaves, lime juice, lemon juice, and sugar with a wooden spoon
I don’t consider myself a salad person, but I am definitely a bacon person. This recipe sounded like a nice change of pace and the fresh produce made me feel a tad less guilty about the bacon. And the pecans and olive oils are healthy fats, right? Okay, I’m reaching but the ingredients for this salad sounded tasty, so I had to give it a whirl.
A yummy way to eat those greens! Add in a little smokey bacon, some sweet crisp apple and a yummy dressing!
Recipe Author:Â Lauren at Lauren’s Latest Get the recipe
The Ingredients
I had everything but the produce and chicken on hand, and the ingredients I needed were easy to find and reasonably priced. I was even able to find pecan pieces, so no chopping required. All I had to do was toast them in my toaster oven with the dial set between 2 and 3 and let them cool.
Definitely try to find a Fuji apple. They are sweet and crisp without being too tart, and the peel didn’t have a bitter taste.
Red leaf lettuce, Fuji apple, chicken, bacon, balsamic vinegar, olive oil, dijon mustard, and spices
The Process
I made a cumin-based spice rub for the chicken (recipe follows) and cooked it in a skillet with some olive oil (20 minutes total, turning a few times). I let the chicken cool for about 10 minutes, then I popped it into the refrigerator to await topping my salad. The time I spent slicing the chicken is included in the salad prep time. Everything was completed in 10 minutes.
There isn’t any special equipment needed for this recipe (always a bonus), but an apple corer is nice to have and makes preparing the apples very fast. I used a cocktail shaker for the salad dressing. It was more effective than whisking and less clean up than my mini-prep blender.
Toasted Cumin and Black Pepper Rub
The Hungry Pinner
This toasted spice rub is an easy way to add flavor to beef and chicken. Make up a batch, and keep it in a sealed container so it's handy for quick dinners.
Add all ingredients to a skillet and toast on medium for about 2 minutes, stirring from time to time so the spices cook evenly. Spices should darken and become aromatic when ready.
Allow to cool, then grind in a spice grinder. makes enough rub for 4 chicken breast quarters.
Toaster Oven Method
Add all ingredients to a rimmed tray that will fir into the toaster oven. Set dial between 2 and 3, and toast. Spices should darken and become aromatic when ready.
Allow to cool, then grind in a spice grinder. makes enough rub for 4 chicken breast quarters.
Healthy and banana cream pie? Riiiight! This Healthy Banana Cream Pie Smoothie has to be too good to be true. But since there’s no actual cream in the recipe, maybe… Lots of vanilla, in the form of almond milk, Greek yogurt, wafer cookies, and extract. This sounds promising. Add cinnamon and freshly grated nutmeg with bananas (of course!), and I think we might have something here.
This post was originally published on June 15, 2017. The text and photos were updated on July 19, 2021. The review and rating have not been changed.
Thick and creamy, this healthy smoothie tastes just like a slice of banana cream pie!
Recipe Author:Â Ashley at Baker by Nature Get the recipe
The Ingredients
Nothing on the ingredients list was hard to find or expensive. I did notice a lot of vanilla, but that’s not necessarily a bad thing. Two teaspoons of vanilla extract did have me a little concerned since it has an alcoholic taste to it, but I put that aside.
Another ingredient that caught my attention was the freshly grated nutmeg. I first tried it a few years ago by accident. I sent my husband to the grocery store with nutmeg on the list. I’m thinking of the little jar of ground nutmeg; he came home with a tiny plastic bag of whole nutmeg. Huh? I’m not one to waste food, so I got out my grater and started grating. I don’t remember what for, but it was far, far (FAR!) better than the stuff in the jar. Minor effort, major taste.
Frozen bananas in smoothies are a new thing for me, and I like them. I sliced up the bananas, popped them into a sandwich bag, and then into the freezer. Perfectly portioned when I was ready for my smoothie and no worrying about them turning brown on the counter.
Even early in the morning and half asleep, I found this recipe easy to make. I love single-step directions at that time of the day! I had two smoothies blended in 5 minutes (about 3 cups total), and I was a happy camper.
All the ingredients except the unsweetened vanilla almond milk and ice in a blender cup
The ingredients in the name of this recipe called out to me. I like everything in Chicken in Coconut Milk with Lemongrass! Even the ingredients that weren’t in the title sounded good. Cilantro, garlic, green onions, butter, leafy greens, dried anise, and cinnamon? Yes, please! The author doesn’t list it under a particular type of cuisine, but it has a Thai feel to it. My husband prefers boneless, skinless chicken breasts, so I rarely get to roast an entire chicken. I had no idea what I was missing!
This review was originally posted on June 13, 2017. The photos and text ere updated on September 26, 2024. The rating and review were not changed.
Our piece about Jamie Oliver’s chicken in milk got me thinking about other possibilities for cooking a whole chicken in milk — what could be easier than filling a pot with liquid and spices, turning on the heat, and walking away until what’s left is the most succulent fall-off-the-bone bird?
Recipe Author: Sara Kate Gillingham at Kitchn Get the recipe
The Ingredients
I used a 3 3/4 pound roasting chicken and seasoned it with salt and pepper overnight. A large plastic zipper bag was perfect for the task. I removed it 30 minutes before I wanted to start cooking so it could come up to room temperature.
Whole chicken, unsalted butter, long-grain rice, coconut milk, olive oil, cinnamon stick, star anise, lemongrass paste, sea salt, black pepper, spinach, green onions, cilantro, lemon, and garlic
My local grocery store doesn’t stock fresh lemongrass stalks, so I use Gourmet Garden’s lemongrass paste. It’s convenient to store in my freezer since lemongrass isn’t something I use regularly. I always prefer fresh produce if I can find it, but I’ve found this is a good substitute. I used a 3-inch long piece straight from the tube (about the length of my index finger), but I later found out it was a little under the equivalent of 1 stalk.
Tip: Gourmet Garden’s website says just under 4 teaspoons are the equivalent of 1 fresh lemongrass stalk. I find 1 tablespoon (3 teaspoons) works well.
Lastly, I used baby spinach leaves as the greens for a few reasons. First, they are small enough that I didn’t feel the need to tear them. Second, they don’t have that bitter taste that fully-grown spinach can take on. And finally, I was able to buy the spinach pre-washed and ready to go.
Tip: Fresh spinach can be very sandy, so I prefer to buy pre-washed.
The Process
Although it’s not listed, this recipe was prepped in 10 minutes. The chicken cooked in 80 minutes, and the total time was 1 hour 40 minutes including wilting the greens and carving the chicken.
Prepping the ingredients was simple, and the steps were easy to follow. Everything that had to be done involved basic kitchen skills, and no special equipment was needed.
I put the whole spices into a large mesh spice infuser to make removing them before serving easy
A 5-quart oval cast-iron pot was perfect for this recipe. It was just big enough for the chicken with a little room for my turkey baster. The close fit kept the chicken from falling onto its side while moving it in and out of the oven.
When I originally made this recipe, I used a slotted spoon to remove the lemon wedges and garlic cloves along with the cinnamon stick and star anise. I know from experience that biting down on whole spices is not a good experience!
I recently found a large mesh spice infuser that’s been a game-changer (shown above). It’s similar to but much larger than the typical tea infuser ball, and it’s long enough to fit a 3-inch cinnamon stick. Now I use it for any recipe with whole spices so I don’t have to hunt them down and risk missing some.
Frying both sides in olive oil and butter browned the skin slightly
Another handy tool was my turkey forks (not shown). They’re giant forks that make lifting the whole chicken in and out of the pan manageable. The forks were especially helpful when I had to fry it for 30 seconds per side. They made lifting a hot chicken out of the pot without damaging it or burning my hands. I only use them a few times a year, but they are a live-saver!
Once the chicken was fried, I added the spices, greens, and coconut milk. Then it was into the oven until the meat thermometer reached 165°F. The time varies by the chicken’s size, but mine took 80 minutes.
A 5-quart oval cast iron Dutch oven was perfect for this recipe
The final step of this recipe, making the sauce, was the easiest. I removed the chicken from the pan and loosely tented it with aluminum foil to keep it warm. Then I placed the pot with the drippings onto the stove, added the chopped spinach, and let it wilt. It only took a few seconds, then I ladled it into a gravy boat for serving. I had made a pot of rice while the chicken roasted, so everything was ready to serve once the sauce was done.
I am not a morning person, but I have two needs when I wake up: food and coffee. I’ve found that smoothies are an excellent breakfast for me because they’re quick, healthy, and easy to make. Not that I have anything against blueberry muffins, but I don’t bake in the morning unless it’s in a toaster or microwave. I don’t see muffins turning out very well in either of those, so a blueberry muffin smoothie is a great alternative.
This post was originally published on June 8, 2017. The text and photos were updated on July 18, 2021. The review and rating have not been changed.
If you love blueberry muffins, then you are certainly going to want to add this smoothie to your morning routine. Full of fiber and protein, this smoothie helps to keep your appetite in check while providing anticancer phytonutrients and gut-friendly prebiotics.
Recipe Author: Marilyn Haugen & Doug Cook Recipe Source: Noshing With The Nolands Get the recipe
The Ingredients
The only ingredient I had on hand for my blueberry muffin smoothie was the vanilla extract. Still, nothing was difficult to find at the grocery store, and everything was budget-friendly. I loved the idea to freeze the banana, so I didn’t have to use any ice cubes and end up with a watered-down smoothie. I’ll have to try that with other recipes.
The first time I made this recipe, I didn’t have a NutriBullet so I had to use my blender. That meant I had to do some research since the amount of almond milk isn’t given. It turns out that NutriBullet cups come in two sizes: 24- and 32-ounces (3- and 4-cups, respectively). I based my version on the 24-ounce capacity since that seemed to be the most advertised.
Instead of filling my NutriBullet to the “Max Line”, I filled my blender to the 24-ounce line. I bought my blender specifically to make smoothies, and it has a handy setting that blends smoothies to perfection in 45 seconds. I had my blueberry muffin smoothie made and in a glass in 5 minutes just as listed in the recipe.
When I decided to update the photos in this post, I had upgraded to a Ninja Professional Kitchen System that came with a 24-ounce cup. It was just as easy to use as my blender with the added bonus of being able to drink out of the cup once my smoothie was blended.
All the smoothie ingredients except the almond milk in a 24-ounce Nutri Ninja Cup
Adjustments
I didn’t get “blueberry muffin” when I tried out this recipe the first time. The banana and yogurt were the strongest tastes followed by a hint of fruit. I did have just enough ingredients on hand to experiment with a second smoothie. Here’s what I changed:
Vanilla Greek yogurt (instead of plain)
Unsweetened vanilla almond milk (instead of plain)
Omitted the banana
Omitted the lemon
Added 1 tablespoon of honey
Added two handfuls of ice cubes
It wasn’t quite as thick as the original version, but it really let the blueberries shine through and didn’t have the slightly tangy flavor of the first version. It was almost cake-like.
My husband and I are big pasta fans, and we both love it with garlic and olive oil. The only thing better than garlic? Roasted garlic. That’s why I swooned when I found this Lemon Garlic Pasta recipe. It sounded like pasta heaven to me, and there was no way I wasn’t going to try it!
This post was originally published on June 6, 2017. The text and photos were updated on July 29, 2021. The review and rating have not been changed.
If you are in the mood for a delicious pasta dish with simple flavors, this is it. Recipes don’t have to be complicated to be tasty.
Recipe Author:Â Nicole at Wonky Wonderful Get the recipe
The Ingredients
Let’s talk cheese. You don’t want the parmesan for this recipe to come from a shiny green canister. Go to the deli and buy a block of parmesan and grate it. It’s worth the extra effort, and it really isn’t that much extra effort.
If, however, you don’t care for the real deal (like my husband), you can buy decent grated parmesan in the dairy case. The flavor is less pungent than a block of parmesan, and it’s still better than the canned stuff.
Speaking of extra effort, zest one of the lemons before you juice it. It’s quick and is far better than dried lemon zest, and you will taste the difference. Finally, you need good olive oil. The simplicity of this dish lets you taste all the ingredients, so good olive oil is key.
Lemon juice, lemon zest, angel hair pasta, red pepper flakes, grated parmesan cheese, garlic cloves, and extra virgin olive oil
The Process
The total time listed for this recipe is 40 minutes, and that’s exactly how long it took me. I didn’t break down the time into prep and cooking, though, but here’s how it went.
Roasting the Garlic
The first time I made this recipe, I did cheat a little and buy peeled garlic cloves. It tastes just as good and saves sooooo much time. Step 1 covers this, but Nicole has more detailed instructions on roasting garlic  (scroll down and you will find the extra easy method just below the recipe, which is what I used). Just be sure to put the ramekin you roast the garlic in on top of a baking sheet, especially if your oven’s racks are widely spaced.
But I have made this recipe many times since I originally posted it, and now I just buy a head of garlic and roast it. I peel the loose skin off the garlic but otherwise leave it intact. Then I trim pointy ends just a little to open the cloves and set the whole head into a ramekin.
Getting ready to roast a head of garlic in extra virgin olive oil using a small ramekin
The rest is the same as the original: drizzle in olive oil, cover in foil, and roast for 30-40 minutes (30 minutes is usually enough). Also, I like to use my toaster oven instead of heating the oven for a tiny dish of garlic. When the garlic is done, I set it aside to cool for 5-10 minutes. Once cooled, it’s easy to squeeze out the roasted garlic cloves.
This dish went together very quickly once the garlic was roasted. I roasted the garlic late in the afternoon so it would be cooled by the time I was ready to start dinner. Tip: It would be worth it to roast some garlic on the weekend to have it ready for a quick and easy weeknight meal. Your Lemon Garlic Pasta would be ready in 15-20 minutes.
The Pasta
The recipe suggests angel hair pasta, so that’s what I used. It was ready in just 4 minutes. You can’t beat that! I have used other types of pasta, though, and it all works—spaghetti, linguine, etc. Although I have never tried it, I bet short tail pasta like rotini would work too.
I finished things up in a large saute pan. It was deep enough that I could stir the lemon-garlic sauce and add the pasta without making a huge mess. Once the pasta was thoroughly coated with the sauce, all I had to do was portion it out and top with lemon zest, parmesan, and a touch of red pepper flakes.
It’s the end of the week, and my husband and I wanted something different. Vegan Fajitas to the rescue! We usually have meat at dinner, but neither of us missed it tonight. These fajitas were quick, tasty, and easier to make than I thought they would be. Plus it’s super versatile, and you can add any toppings you like. We went with sour cream, cheddar cheese, and salsa.
This post was originally published on June 2, 2017. The text and photos were updated on July 24, 2021. The review and rating have not been changed.
To make this dish vegan, I went with my all-time favorite replacement – portobello mushrooms. They are the perfect texture, take on the seasoning really well and get all smokey and yummy. Trust me, you’ll find yourself eating this right out of the pan.
The ingredients looked so yummy in the crisper, that we had both looked forward to these all week. Don’t let the long list of ingredients intimidate you as they did me. I expected the prep work to take a long time, but it went very quickly. Measuring the spices and chopping the vegetables was done in just 15 minutes, then on to cooking up my Vegan Fajitas.
Portobello mushrooms, tortillas, salsa, chili powder, black pepper, salt, paprika, onion powder, garlic powder, cumin, red pepper flakes, sour cream, shredded cheese, guacamole, sugar, red bell pepper, orange bell pepper, red onion, yellow bell pepper, and green bell pepper
The Process
This recipe didn’t include times for prepping and cooking the fajitas, but it was ready to eat in about 30 minutes.
The first time I made these Vegan Fajitas, I didn’t have a cast-iron skillet. Actually, the first several times I made this recipe—it has become a regular on my dinner table over the years. I was sure I had a couple (I remember packing them when we moved), but I never did find them.
A plain old skillet (not nonstick) worked just fine for me and gave me a similar charring on the onions and peppers. I did eventually buy a new cast-iron pan, though, and I highly recommend them for just about everything.
The veggies didn’t take nearly as long to prepare as I thought, and they also cooked quickly. The onions and peppers were cooked to a char in the time specified (11 minutes). The smell was heavenly at this point!
Sliced bell peppers
This is where I ran into trouble the very first time I made this recipe. I followed the accompanying blog post and sprinkled the fajita seasoning onto the mushrooms while cooking them. I added a generous amount of extra oil, then the mushrooms, then the spice mixture.
Unfortunately, the spices burned and caused my husband and me to have coughing fits. It was bad! I already had the overhead fan on, but we still had to open the kitchen windows and air out the house. Eek!
I have found over the years that seasoning everything at the end of cooking is the secret to a fume-free cooking experience. I like to sprinkle the seasoning onto the peppers and onions that I have previously set aside, thoroughly mix, then add back to the pan. This is especially true if you like to cook on high heat to really char the peppers and onions.
I used a regular skillet the first several times I made this recipe
This White Wine Chicken Stew immediately called to me since I’m a big fan of one-pan meals. Plus there’s something so perfect about cooking chicken with white wine. Add fresh, colorful produce, and you have a meal that looks as good as it tastes. This recipe has all of that, and it just sounds so damn good! It’s one of those recipes I absolutely need to try.
This post was originally published on May 30, 2017. The text and photos were updated on July 29, 2021. The review and rating have not been changed.
WHITE WINE CHICKEN STEW has all of the flavor and none of the fuss! Such a delicious comfort food…the perfect soup for a cold Winter night! The flavors in this chicken stew are INCREDIBLE!
Recipe Author:Â Becky at The Cookie Rookie Get the recipe
The Ingredients
There are numerous ingredients, but none are difficult to find or especially expensive. Out of the 18 listed, I had 10 items on hand. I really just had to buy the chicken and produce.
My husband and I aren’t big wine drinkers, so using an entire bottle for 1 meal is tough. Then there’s the guilty feeling from wasting it. My solution? Boxed wine. Yup, I admit it. I keep boxes of white and red in the pantry just for cooking. No waste, no guilt, and I never have to make a special trip to buy a bottle.
I have also found mini bottles sold in 4-packs. The bottles are about 1 cup of wine each, which is perfect for most recipes. The best part about these is they are cheaper than boxed wine and you can get them at more places. I have even found them at the drugstore checkout!
Chicken thighs, garlic cloves, chicken wings, bacon, butter, flour, white wine, Worcestershire sauce, smoked paprika, salt, pepper, thyme red potatoes, celery, carrots, parsley, chicken broth, and onion
The Process
Again, lots of steps to this recipe, but they’re short and easy to follow. Most of the work is done by step 8, and the rest are primarily cooking. And by cooking, I mean setting a time and waiting for it to ding, beep, or buzz.
The first time I made this recipe, I used a 9.5-quart Dutch oven that worked very well. I love it, but it weighs a ton. Over the years, I have made this recipe several more times, and I tend to use a smaller 5-quart Dutch oven. It gets the job done, but I do have to be more careful when I stir so I don’t make a mess.
Although the overall cooking time is given, there aren’t specific times listed for the chicken, bacon, and vegetables. I like having times listed, so I got my iPad out and set the stopwatch function as I cooked. My pot was big enough to handle the chicken in 3 batches, and these steps went very smoothly:
In Step 2, the bacon crisped in 8 minutes
For Step 3, the chicken had a nice sear in 11 minutes
And finally, during Step 4, the carrots softened in 4 1/2 minutes, and the onion became translucent in 3 1/2 minutes
Being a native Floridian and bourbon lover, I had to try this cocktail. Maker’s Mark with freshly squeezed orange juice. Um, yeah! The maple syrup intrigued me. Would it be too sweet? Only one way to find out, and that’s to give this Maple Bourbon Cocktail a try.
This post was originally published on May 25, 2017. The text and photos were updated on July 19, 2021. The review and rating have not been changed.
Deep and slightly sweet with a lasting warmth from the bourbon and maple. In other words, just what you need to warm your belly on a cold night.
I adore simple recipes, and four ingredients don’t get much simpler. Everything was easy to find at the liquor grocery stores. In fact, I normally have all but the fresh orange on hand. I bought an average size orange and was able to make 5 cocktails with it.
The Process
I’m not the best bartender, but this Maple Bourbon Cocktail was pretty easy to make, garnish and all. In fact, the garnish was the most complex step, and even that was easier than I thought. I just peeled a bit of the orange I had juiced, wrapped that around a maraschino cherry, and stuck a toothpick through it. Not a step I would normally take just for myself, but for you, my dear readers, I’m going that extra mile 🙂
Even with the garnish, my cocktail was ready in 5 minutes.
I’m a big fan of comfort food, and I’m longing for cooler weather right now. The South Florida summer is kicking in, and cool days here are 85 degrees. I miss those few chilly days we get each year when it dips waaaay down into the 50’s, and it’s showing in the foods I’m craving lately. White bean and ham soup is classic southern comfort food, so here we go!
This post was originally published on May 23, 2017. The text and photos were updated on August 2, 2021. The review and rating have not been changed.
Hearty white bean and ham soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs.
Recipe Author:Â Elise Bauer at Simply Recipes Get the recipe
The Ingredients
The first time I made this recipe, everything was easy to find except the smoked ham hocks. I ended up going with fresh ham shanks from the meat counter. Now I keep an eye out and pick up a couple of packages whenever I run across them (this recipe needs 4 smoked hocks or 2 fresh).
There are advantages and disadvantages to both. For example, fresh pork hocks have a lot more meat on them. I really like that. The smoked hocks barely have any meat, but they do add that extra smoky flavor. But either way, this soup is glorious, and you can’t go wrong with smoked or fresh.
I’ve always used canned beans when I make soup, so I really wanted to try using dried beans this time. I’m not the best planner and remembering to soak the beans the night before I want soup could be a challenge for me. However, the 2-hour boil-and-soak method listed in this recipe was definitely something I could handle.
Smoked pork hocks, cannellini beans, olive oil, onion, carrot, celery, garlic, and herbes de Provence
The Process
This recipe is quick to prep and easy to cook. I had everything ready to go in 10 minutes, just as listed. Seasonings are listed as “add to taste”. I’d say I used about a teaspoon of coarse sea salt, half a teaspoon of freshly ground black pepper, and 1-2 teaspoons of Tabasco sauce.
No special equipment was needed. I used my 5.3-quart cast iron casserole on the stovetop, plus a skillet for the onions & garlic and a smaller pot for the beans. The water didn’t quite cover the ham hocks, so I’ll probably add more next time so I don’t have to turn them to get them to cook evenly.
Tip: Start boiling the ham hocks/shanks for the broth while the beans are soaking. I started the broth 50 minutes after the beans, and they finished around the same time.
I fell in love with this Potato Soup recipe the moment I saw it. I mean, it has BACON! And everything else you would expect to find on a loaded baked potato: cheddar cheese, chives, sour cream, and more bacon. Not to mention potato soup is an all-in-one meal, so no menu planning is needed. It’s perfect for weeknights or any time you want a quick and hearty meal!
This post was originally published on May 16, 2017. The text and photos were updated on August 5, 2021. The review and rating have not been changed.
This classic potato soup recipe is thick, creamy and delicious, and made healthier without heavy cream.
There aren’t any unusual or hard-to-find ingredients in this potato soup, and nothing unusually expensive. I wasn’t able to find the recommended Yukon Gold potatoes. However, russet potatoes, the classic baked potato, were easy to find.
I had some of the basics on hand, like flour, chicken broth, salt, and pepper. My shopping trip was literally a quick pass through the dairy department, on to produce, checkout, and back in my car. My favorite kind of grocery store visit!
Green onions, Yukon gold potatoes, yellow onion, bacon, flour, sour cream, sharp cheddar cheese, chicken broth, milk, salt, and pepper
The Process
I had all the equipment I needed on hand. My 5-quart cast-iron Dutch oven was plenty big enough for this potato soup. Other than that, you’ll need some pretty standard stuff:
I have made this recipe with and without peeling the potatoes. Even when I peel them, I am still able to get everything ready in 10 minutes. From there, things mostly went according to the instructions, but cooking took a little longer than the 20 minutes listed.
I diced the potatoes in 1/2″ cubes and they were way too firm when I tested them after cooking for 10 minutes. They needed the entire 15 minute cooking time plus a few minutes more to soften. My cooking time was 37 minutes, making the total time 47 minutes.
Steak topped with compound butter is a classic dish. I was hooked when I read the ingredients list. Beef tenderloin (a.k.a. filet mignon) with real butter and fresh herbs sounded like a decadent treat, and it was easily scaled down from four to two servings. I decided to add grilled asparagus as a side dish (recipe follows).
This recipe is a must try for everyone who thought about making their favorite perfect steak at home. It’s so easy, so amazing, so satisfying, so perfect!!
As I mentioned, filet mignon, butter, and fresh herbs are a treat. The meat was expensive at $19.99 per pound. The two steaks I prepared came in a little under, and cost just over $8.00 per fillet. The fresh herbs are also relatively pricey for one meal at $2.29, but, hey, what’s an extra two bucks when you’re eating filet mignon?
Beef tenderloin, fresh rosemary, lemon zest, butter, and spices
The Process
Besides some basic equipment like measuring spoons, a cutting board, and a chef’s knife, you need:
A zester or grater (or substitute bottled lemon zest)
An herb mincer (depending on your knife skills, more below…)
Preparing the compound butter and steak seasoning couldn’t have been simpler. The prep and cook times were both accurate, if not generous. But do be careful when chopping the rosemary leaves. I used a chef’s knife and came close to chipping a few fingernails in the process. A specialty herb slicer/mincer would be much safer.
The rosemary lemon butter ingredients before being mixed
I gave grilling duties to my husband, and he said everything was spot on even before he started. The initial 5 minutes for the first side gave the steaks nice grill marks. He opted for 7 minutes for the second side, and another 2 minutes to melt the butter. I prefer my steak a bit rarer than he does, so grilling is usually a compromise. We ended up with medium steaks we were both very pleased with. Serious melt-in-your-mouth goodness!
The steaks on the grill, just before the butter was added
Grilled Asparagus
The Hungry Pinner
This is a quick and simple recipe I make again and again. It goes with just about any main, and grilling asparagus makes it so much better than any other way I’ve ever had it.
Wash and dry the asparagus. Dry spears get a better sear and are crisper.
Preheat your grill to medium-high.
Snap off or trim the tough woody ends of the asparagus and place them into a grilling wok/pan or onto a piece of foil.
Drizzle with olive oil, sprinkle with salt, pepper, and any other seasonings** you like, then toss to coat.Â
Grill on medium-high for 12 to 15 minutes***, flipping once halfway through cooking. You'll know they're ready when the asparagus tips just begin to char, and the color turns to a deeper green. Serve immediately.
Notes
*I prefer thick asparagus spears, but this recipe also works with thinner spears. You may need to lower the cooking time with the thin ones. **Feel free to add some flavor with other herbs and spices! I love sage, thyme, and marjoram to change things up.***I like my asparagus tender and quite crisp. If you don't, you can always adjust the cooking time to suit your taste.
