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A Life in Food by real-life Chef Cheryl Bennett

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How to make Orange Ginger Dressing

March 23, 2022

Orange ginger dressing is light and zingy. It’s perfect for your green salads, but also great for dressing grain salads. Made with only a handful of ingredients, this dressing is quick and simple.

pouring orange ginger dressing on salad

Salad dressings, like sherry lime vinaigrette, are easily made at home and are much less expensive than store-bought.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Mason jar dressing

Use any old jar you have – a jam jar or canning jar is perfect. This orange ginger dressing recipe makes a cup and a half, so you’ll have enough for the week.

I used these spiral pint jars to make the dressing, it leaves a little room at the top to be able to shake it up really well.

Orange ginger dressing in glass jar with oranges and ginger beside jar

I have no shortage of mason jars. Aside from canning jams and making pickles, they are useful for making quick salad dressings.

How to make orange ginger dressing

It honestly couldn’t be easier – pour everything in & shake it up. The best part of making your own salad dressing aside from it being much less expensive, is knowing exactly what’s in it.   

Zest and juice the oranges – Add the juice and zest to the jar first.

Peel and grate ginger – Next, peel and grate the ginger, then add to the jar. You can also buy a squeeze tube of ginger paste in the produce section.

Season vinaigrette – Add salt and pepper to taste. It is important to add the salt before adding the oil. This gives it a chance to dissolve into the orange juice.

Add oil – Lastly, add the oil. Secure the top and shake vigorously. To make a proper vinaigrette, drizzle the oil in while whisking or use an immersion blender to emulsify.

All homemade vinaigrettes will eventually separate, this one quicker than most because it doesn’t contain an emulsifier like Dijon mustard. Just shake it up again and it’s ready to use.

How to peel ginger

My preferred method for peeling ginger is a spoon. Use the edge of the spoon to scrape away the skin.

Most people turn the spoon upside down and scrape in a downward motion. I find it easier to do the opposite. I use the edge of the spoon and scrape upward. Try both ways to see what is easier for you.

how to peel ginger

Spring ginger has very thin skin. Most often, you can find it in Asian markets. It is less fibrous and spicy than it’s older counterpart. Look for it in April and May, and if you find some, grab a hand or two.

peeled ginger for orange dressing

Once you have peeled the ginger, grate it for the dressing. It can have a bit of a bite to it, so you may have to adjust the amount of ginger in the recipe to suit your personal preference.

How to zest an orange

Hold the orange in your dominant hand and the zester in the other. Using light pressure, press the orange against the zester and turn to rotate.

The zest will collect on the underside of the zester, give it a good tap against the cutting board or scrape it with your finger to gather it.

orange zest in measuring spoon with microplane

For this orange ginger dressing, use a microplane to zest the fruit. Use light pressure to avoid getting the pith (the white part under the skin), which is bitter. The zest has a ton of flavor, so please don’t skip it.

Ingredients

  • Oil – avoid strongly flavored oil. I used grapeseed in this recipe.
  • Oranges – I used cara cara oranges, use any variety you like, even blood oranges.
  • Ginger – fresh ginger is recommended, however, if it is unavailable, use the squeeze tube of ginger found in the produce section.
  • Salt & Pepper – season to taste
ingredients for orange ginger dressing

This isn’t a traditional vinaigrette. The ratios are basically flipped here. The fresh orange juice serves as the acid in this recipe and makes up the bulk of the dressing.

With this dressing, the fresh juice is so delicious, it deserves the spotlight.

FAQ’s

What are the ratios for a traditional vinaigrette?

The basic ratio for a vinaigrette is 3:1 (oil : vinegar).

How long will this vinaigrette last in the fridge?

I keep this orange ginger dressing for about a week.

Can I use store-bought orange juice?

Yes! Try to use a “fresh squeezed” variety instead of the carton for best results.

Try orange ginger dressing on these salads

  • Superfood salad with pomegranate
  • Delicata squash salad with farro
  • Spinach salad with nectarines and blue cheese

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love this orange ginger dressing recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 1.5 cups

Orange Ginger Dressing

Orange Ginger Dressing

Light, fresh and zingy, this orange ginger dressing is perfect for green salads and also grain salads.

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

Ingredients

  • 1 cup freshly squeezed orange juice, from 2 -3 oranges
  • 1/3 cup neutral oil, like grapeseed, canola or light olive oil
  • 2 tsp. orange zest, from 1 - 2 oranges
  • 2 tsp. grated ginger (3/4 ounce piece)
  • salt and pepper to taste (I used 1 tsp. salt / 1/2 tsp. pepper)

Instructions

  1. Zest and juice oranges, add to jar.
  2. Grate ginger and add to jar, then add salt and pepper. Swirl jar to help salt begin to dissolve.
  3. Add oil, seal jar and shake vigorously for 30 seconds.
  4. Enjoy!

Notes

Store dressing in an airtight container for up to 7 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife

Nutrition Information:

Yield:

12

Serving Size:

1 ounce (2 tbsp)

Amount Per Serving: Calories: 84Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 25mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Condiment

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Originally published 1/18/12, most recent update 3/23/22

Filed Under: Condiment, Salads Tagged With: salad dressing recipes

The best buttermilk herb dip

March 16, 2022

Home » Pook’s Blog

Creamy buttermilk herb dip is made with only a handful of ingredients. The gorgeous green color comes from a variety of herbs. It is simple to make – just toss everything in the blender! This dip is the BEST, and it’s a great recipe to have in your back pocket when you need something fast, easy and delicious.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Buttermilk herb dip for veggies

Warmer weather is quickly approaching and with it comes Spring veggies and lighter food. A crudité platter is always a great option, but making this buttermilk dip to go with it is a game-changer.

The base of this dip has THREE ingredients: buttermilk, cream cheese and goat cheese. Then, I add a hefty amount of herbs, a bit of garlic and lemon zest.

Ingredients

Ingredients for herb dip.
  • Buttermilk – The main base of this dip, it has a ton of flavor and tangy goodness.
  • Goat cheese – Soft, creamy goat cheese gives lots of tang and flavor.
  • Cream cheese – Gives this dip body and creaminess.
  • Parsley – The unsung hero of the herb world. It gives the buttermilk herb dip it’s gorgeous green color.
  • Chives – Mildly oniony, they are essential to the flavor of this dip.
  • Garlic – Give it a rough chop before adding to the blender. If you have roasted garlic, use it.
  • Lemon – Zest the yellow part only. You can add a little juice, if you like extra zing.

Dill can be swapped with rosemary or thyme for a completely different flavor for this dip. Use whichever you prefer, or make two batches and have two different dips.

Buttermilk goat cheese herb dip with chives.

How to make this buttermilk veggie dip recipe

First, start with the herbs. Make sure the parsley is thoroughly washed and dried. Then give it a rough chop and add to the blender.

Chop the remaining herbs and add those to the blender as well. Then add garlic and lemon zest, followed by the cream cheese and goat cheese.

Finally, add a good pinch of kosher salt and black pepper.

Crudités and herb dip on dark wooden board with handle.

The reason we add the liquid last is so it doesn’t splash out of the blender each time you drop another ingredient into the pitcher.

Lastly, pour in the buttermilk. Put the lid on and blend.

What you’ll need to make this recipe

You’ll need a few kitchen tools to whip up this dip:

  • Blender – This is the blender I own and love. It is the standard in restaurant kitchens for a reason. It’s awesome.
  • Chef’s knife – The same knife I’ve used for 20 years. Worth the investment – they last forever.
  • Cutting board – Wood or plastic, whichever you prefer.
  • Microplane – This zester/grater is used to zest the lemon and mince the garlic.
Goat cheese buttermilk dip with herbs.

FAQ’s

How long does this dip last?

Store in an airtight container in the coldest part of the fridge for about a week.

How can I make this into a salad dressing?

This dip also makes a great salad dressing! Add a bit more buttermilk to thin it out until you like the consistency. Pour it onto your salad and enjoy.

What other herbs can I use?

Rosemary, thyme, cilantro and marjoram are all delicious in this dip and each will give it a completely different taste. Experiment and find your favorite combination.

Buttermilk herb dip with carrots.

Veggies for dipping

Choose your favorite veggies for this goat cheese buttermilk herb dip. I try to use as many colors as possible.

Vegetables with buttermilk herb dip on board.

Here are my favorites:

• Grape tomatoes – red and yellow

• Mini cucumbers – slice into quarters

• Watermelon radish + regular radishes – great pop of color

• Bell peppers – red, orange and yellow

Vegetarian dips

  • Whipped feta dip
  • Red pepper dip (Romesco)
  • White bean dip with lemon
  • Black bean dip
  • Spicy Hatch chili hummus
  • Chile corn dip

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love this buttermilk herb dip recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 3 cups

Buttermilk Herb Dip

Buttermilk Herb Dip

Creamy buttermilk herb dip is made with only a handful of ingredients. Simple to make - just toss everything in the blender!

Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes

Ingredients

  • 2 tbsp. chives, chopped
  • 1/4 cup flat leaf parsley, washed, dried and chopped
  • 1 tbsp. fresh dill, chopped
  • 1 tbsp. lemon zest
  • 1 tsp. minced garlic
  • 6 ounces full fat cream cheese, cut or torn into 2" pieces
  • 4 ounces soft goat cheese, cut or torn into 2" pieces
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup buttermilk (adjust to desired consistency)

Instructions

  1. In the pitcher of a blender, add chives, parsley, dill, lemon zest, and garlic.
  2. Add cream cheese, goat cheese, salt and pepper.
  3. Finally, pour in buttermilk and blend until desired consistency. (*see note)

Notes

Blend until completely smooth and green, OR pulse the blender to break it up, then run it just until it comes together for a dip with some texture. Both ways are delicious.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Vitamix Blender Professional-Grade, Self-Cleaning 64 oz
    Vitamix Blender Professional-Grade, Self-Cleaning 64 oz
  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife

Nutrition Information:

Yield:

12

Serving Size:

1/4 cup

Amount Per Serving: Calories: 80Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 302mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Snacks

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Snacks Tagged With: appetizer recipes

Easter funfetti cookies from scratch

March 14, 2022

Home » Pook’s Blog

Soft, chewy and so colorful, these funfetti cookies from scratch are perfect for Easter or any Springtime occasion. Made with only a handful of pantry ingredients, these cookies don’t require a boxed mix or any special ingredients.

Funfetti cookies from scratch

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Easter funfetti cookies from scratch

Making these bright and colorful funfetti cookies from scratch is a snap. They are perfect for any occasion, and all you need are a few pantry basics.

No need for a boxed mix, just grab a few baking essentials and you’ll have these sweet Easter treats ready in no time!

Easter funfetti cookies from scratch on white background.

Ingredients

Make Easter funfetti cookies from scratch with just a handful of pantry ingredients. No need for a boxed mix!

Ingredients for sprinkle cookies from scratch.

• Butter – Use unsalted butter so you can control the amount of salt in your baked goods.

• All-purpose flour – Weighing your flour is the most accurate way to measure.

• Vanilla – Use pure vanilla extract, if possible. Avoid the imitation variety.

• Sprinkles – For best results, use jimmies in the dough. Nonpareils, while fine for topping the cookies before baking, will bleed into the dough and turn it an unappetizing color.

• Sugar + Brown sugar – This combination yields a cookie with a soft, chewy center and crisp edges.

Milk and cookies.

Tools and equipment

You’ll need the basics to make these funfetti cookies from scratch. In addition to a whisk and a rubber spatula, you’ll need the following:

  • I used this sprinkle mix to cover the cookies. The nonpareils are so shiny! You can also use the same jimmies that are in the dough. (See photo below)
  • Electric mixer – I use a stand mixer, but you can also use a hand held electric mixer.
  • Mixing bowls of various sizes – I like stainless steel because they are so versatile and they won’t crack or break.
  • Baking sheets – Invest in commercial sheet pans. They will last forever and they won’t warp.
  • Parchment paper sheets or silicone baking mats will prevent the cookies from sticking to the pan.
  • Cookie scoop – this is the same one I used for the recipe.
  • Jimmies sprinkles in Spring colors.
Sprinkle cookies on a plate.

Use whichever type of sprinkles you prefer for the tops of the funfetti cookies.

How to make funfetti cookies from scratch

First, whisk dry ingredients together in a mixing bowl. Do this a little longer than you think is necessary – trust me. This is your only opportunity to make sure the flour, cornstarch, baking soda and salt are well combined.

In the bowl of a stand mixer, cream the butter and sugars until light and fluffy.

How to make funfetti cookies from scratch.

Next, add the egg and mix until combined before adding the dry ingredients to the bowl.

Lastly, add the sprinkles and mix gently until just combined. Mix on low to avoid breaking the jimmies or overmixing the dough.

Making funfetti cookies from scratch.

Use a cookie scoop to portion out the dough, then chill the dough for at least one hour. Top the cookies with sprinkles, then bake on a lined baking sheet.

Easter sprinkle cookies on sheet pan.

Perfect funfetti cookies from scratch every time! These cookies use Springtime colors for Easter, but you can easily swap the sprinkles for other occasions. Red, white and blue for summer holidays, autumn colors for fall holidays, red and green for Christmas, etc.

Chef’s tips for success

• The most important tip is to chill your dough. This is non-negotiable. If you skip this step, the funfetti sprinkle cookies will spread and you will be disappointed.

• Use a silicone baking mat or parchment paper to line the baking pan to prevent cookies from sticking.

• Use a cookie scoop to make sure all of the cookies are the same size. This makes even, round cookies that bake at the same rate.

Funfetti cookies from scratch on plate.

Frequently asked questions

Can I make these ahead?

Absolutely. You can make the dough up to 2 days ahead of time and store it in the refrigerator. If making ahead, I suggest scooping the dough before chilling. It’s much easier to do before the dough is cold.

Can I freeze these funfetti cookies?

Yep! You can freeze the balls of cookie dough for up to 3 months. The baked funfetti cookies can also be frozen – wrap tightly and seal in a freezer bag for best results.

What are the best sprinkles for funfetti cookies from scratch?

Jimmies, or the sprinkles that resemble short sticks are the best to use in these cookies. The round nonpareils will bleed in the dough. They are fine for using to top the cookies, but not in the dough.

Easter funfetti cookies split in half.

More cookie recipes from scratch

  • Butter pecan biscotti
  • Soft pumpkin cookies
  • Classic sugar cookies
  • Lemon ricotta cookies

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this from scratch funfetti cookie recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 21 cookies

Easter funfetti cookies from scratch

Easter funfetti cookies from scratch

No need for boxed mixes, these Easter funfetti cookies from scratch are full of Springtime colors and so easy to make!

Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 6 minutes
Total Time 38 minutes

Ingredients

  • 1 stick unsalted butter, 1/2 cup, room temp.
  • 1/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/2 cups all-purpose flour, 6.3 ounces
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 2 tsp. cornstarch
  • 1/2 cup Spring colored jimmies sprinkles + extra for topping cookies (SEE NOTE)

Instructions

  1. In a mixing bowl, whisk to combine flour, salt, baking soda and cornstarch. Set aside.
  2. In the bowl of a stand mixer (you can also use a hand-held electric mixer), cream butter with sugars until light and fluffy - about 4 - 5 minutes.
  3. Add egg and mix until incorporated. Scrape down bowl.
  4. Add vanilla and almond extracts, mix to combine.
  5. Carefully add dry ingredients to the bowl and mix until just combined.
  6. Finally, add 1/2 cup of jimmies to the dough. mix on low just until sprinkles are incorporated.
  7. Use small cookie scoop to portion 21 balls of cookie dough. Place on cookie sheet and cover tightly with plastic. Refrigerate for at least one hour.
  8. Preheat oven to 350°F (325°F convection) / 180°C / Gas mark 4.
  9. Remove dough from fridge and top each cookie with more jimmies or nonpareils, and place on lined baking sheet.
  10. Bake for 12 minutes, just until edges are golden brown. Let cookies cool on baking sheet for 5 - 8 minutes before transferring to cookie rack to cool completely.

Notes

For best results, DO NOT use nonpareils in the cookie dough. Use jimmies (the sprinkles that look like tiny sticks), as they will not bleed into the dough and discolor it. Either type of sprinkle is fine for the topping the cookies before baking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
  • KitchenAid 7-Speed Digital Hand Mixer 
    KitchenAid 7-Speed Digital Hand Mixer 

Nutrition Information:

Yield:

21

Serving Size:

1 cookie

Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 95mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Cookie recipes

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Cookie recipes Tagged With: cookie recipes

Irish lamb stew recipe

March 1, 2022

Home » Pook’s Blog

This easy Irish lamb stew recipe is a comforting, hearty dinner that is perfect for St. Patrick’s Day, or any winter evening. Full of vegetables and tender chunks of lamb, this is a cozy meal that is packed with flavor. Serve this stew with a loaf of Irish soda bread to soak up every last bit.

Irish lamb stew recipe with vegetables in white bowls.

This lamb stew is even better the next day, so make a big batch and enjoy the leftovers.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Irish lamb stew

It’s the perfect time of the year to make this delicious Irish stew with lamb. We often make this on St. Patrick’s Day instead of the traditional corned beef dinner, because there are only two of us and this is more manageable.

If lamb isn’t available to you, or you prefer beef, you can certainly make the swap and carry on with the recipe.

Ingredients

This easy Irish lamb stew is made with ingredients that you likely already have in your kitchen, which is why I love recipes like this.

Ingredients for Irish lamb stew on white background.
  • Irish butter (obviously)
  • Chicken or beef stock – homemade or store-bought
  • Frozen peas
  • Flour
  • Carrots
  • Thyme
  • Bay leaves
  • Lamb meat for stew – can be shoulder, leg of lamb or chops. Use what is available to you.
  • Onions
  • Potatoes
  • Alcohol (not pictured) – Options include red wine, white wine and Guinness, of course.

How to make lamb stew

First, you’ll want to heat a bit of oil in a Dutch oven, or a heavy-bottomed pot. Season the lamb meat with salt and pepper and sear it on all sides.

Then, add the butter and flour to make a roux.

Photo instructions how to make lamb stew.

Next, add in the vegetables and stir to coat with the roux and let them cook for a few minutes to soften slightly. Finally, add the stock and the remaining ingredients.

Vegetables and lamb simmering in stockpot for stew.

Add the browned lamb back into the pot, give it a stir and cover. Let it simmer for about an hour, until the vegetables and lamb are tender.

More lamb recipes we love: Grilled lamb loin chops // Middle Eastern lamb burgers // lamb meatballs // Garlic and rosemary lamb chops

Lamb stew recipe FAQ’s

Can I make this Irish lamb stew recipe in a crockpot?

Yes. Sear the lamb in a pan, then make a roux. Dump everything into the slow cooker and cook on low for 7 hours.

How can I make this in an Instant Pot?

Turn the Instant Pot to “sauté” function. Add the oil and brown the lamb. Remove the lamb and set aside. Add the butter and flour to make a roux. Add all of the remaining ingredients to the pot, along with the browned lamb. Put the lid on, seal and set the manual timer for 30 minutes. Release for 15 minutes.

Can I freeze this lamb stew?

If you want to make a batch to freeze, I would omit the potatoes. They have a tendency to become grainy when thawed. Make the stew without them and add them in when you warm up the stew before serving.

Irish lamb stew in white bowl on top of a wooden board with a grayish blue napkin.

Recipe variations

You have a few options for changing up this stew. First, you can use chicken stock, beef stock or a combination. I used half chicken and half beef, because it’s what I had opened in the fridge.

For the alcohol, you can use white or red wine, or Guinness stout.

Each of these will give your stew a different layer of flavor. They vary quite a bit in their taste and thus, your stew will as well. It adds depth to the stew, but keep in kind that you will taste the alcohol, so choose something that you like.

My recommendations for pairings would be: chicken stock + white wine, red wine + beef stock (or a combo), which is what I did or Guinness + beef stock.

What can I serve with this stew?

A loaf of soda bread is a must, but here are two terrific sweets to serve after the meal.

  • Irish cream Bundt cake
  • Devil’s Food cupcakes with mint buttercream

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love this Irish lamb stew recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 10 cups (2.5 quarts)

Irish lamb stew recipe

Irish lamb stew recipe

This easy Irish lamb stew recipe is perfect for St. Patrick's Day. Full of vegetables and tender lamb, this cozy meal is packed with flavor.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 lb. lamb meat for stew, cut into 1 inch pieces (shoulder or leg of lamb)
  • 1 tbsp. canola oil
  • 2 tbsp. butter
  • 3 tbsp. all purpose flour
  • 1 large onion, diced
  • 3 large carrots, cut into 1 inch pieces
  • 1 lb. baby potatoes, halved or quartered
  • 1/2 cup frozen peas
  • 3 sprigs thyme
  • 2 bay leaves
  • 4 cups stock - chicken, beef or a combination
  • 1 cup white wine, red wine or Guinness, optional
  • fresh parsley, chopped, for garnish
  • salt and pepper to taste

Instructions

  1. Season lamb with salt and pepper. Set aside.
  2. In a large Dutch oven, heat canola oil over medium-high heat.
  3. Sear lamb on all sides, until deep brown, Remove from pot and set aside.
  4. Add butter and flour to pot and stir to combine until you have a paste (roux). Cook for 2 - 3 minutes, (then deglaze with wine or stout, if using) and add onion and carrots.
  5. Season with salt and pepper and stir to coat vegetables with roux (butter and flour mixture). Cook for 6 - 8 minutes, until onions begin to soften.
  6. Add potatoes, peas, thyme, bay leaves, and stock to the Dutch oven. Return lamb and it's juices to the pot. Stir to combine and cover.
  7. Reduce heat to low and gently simmer for one hour. Stir occasionally, scraping the bottom of the pot to make sure nothing sticks. (DO NOT BOIL - keep an eye on your pot, adjust the lid slightly if it begins to boil, or reduce heat).
  8. Remove from heat, garnish with fresh chopped parsley and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lodge Enameled Cast Iron Dutch Oven, 6-Quart
    Lodge Enameled Cast Iron Dutch Oven, 6-Quart

Nutrition Information:

Yield:

6

Serving Size:

1.75 cups

Amount Per Serving: Calories: 613Total Fat: 31gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 143mgSodium: 472mgCarbohydrates: 41gFiber: 5gSugar: 8gProtein: 43g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Irish / Category: Soup and Stew Recipes

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Soup and Stew Recipes

Irish cream Bundt cake with chocolate chips

February 26, 2022

Home » Pook’s Blog

Irish cream Bundt cake is the perfect dessert for celebrating St. Patrick’s Day. Studded with chocolate chips and drizzled with a simple powdered sugar and Bailey’s glaze, this cake is made even more festive with colorful shamrock sprinkles.

Bailey's Irish cream Bundt cake with glaze and sprinkles on white plate.

This Irish cream Bundt is made completely from scratch! No cake mixes here.

Chocolate chip Irish cream Bundt cake

This Bundt cake is perfect for feeding a crowd. The chocolate chips give it a bit of sweetness, as does the Irish cream liqueur.

Make this delicious Bundt cake while you’re baking a loaf of Irish soda bread to go with your St. Patrick’s Day dinner.

Ingredients

For this simple Bundt cake, we’re using common pantry ingredients. You probably have everything you need, maybe even the Irish liqueur!

Ingredients for Bailey's Bundt cake on wooden table.
  • Flour – regular, all purpose flour
  • Chocolate chips – use whatever you have or prefer. I used bittersweet chips.
  • Eggs – room temp, large.
  • Baking powder – check the date to make sure it is not expired.
  • Salt – kosher salt or fine sea salt.
  • Vanilla – pure vanilla extract.
  • Sugar – regular granulated, or caster sugar.
  • Irish cream liqueur
  • Cream – heavy cream, also called double cream.
  • Butter – always unsalted, it provides rich, delicious flavor to baked goods.
  • Oil – a neutral oil like canola or grapeseed will help baked goods retain moisture.

Pro tip: Weigh your flour. This is by far the most accurate way to measure flour.

How to make an Irish cream Bundt cake from scratch

Making a Bundt cake is no different than making any cake recipe, but I will say the one thing that is extra important is attention to detail when it comes to flouring the cake pan.

A Bundt pan has crevices and places where cake batter can stick. Take your time and do a very thorough job. The extra few minutes you spend here will guarantee successful unmolding later.

Pro tip: Use gloves when buttering the pan! Your fingernails (even short ones) can scrape the sides and remove the butter. The flour won’t stick to that spot, but your cake will.

How to make a Bundt cake.
  1. Whisk dry ingredients together in a bowl and set aside.
  2. Cream butter and sugar in mixer.
  3. Add eggs, one at a time.
  4. Add remaining ingredients, except chocolate chips.
Instructions for making a Bundt cake from scratch.

5. Fold in chocolate chips with a rubber spatula.

6. Pour cake batter into floured pan.

7. Smooth the top with a rubber spatula, then bake for about an hour.

8. Notice how the edges of the cake have started to pull away from the sides of the pan? We’re ready to unmold.

Bailey’s Bundt cake glaze

This glaze is quick and easy, and uses only a few ingredients.

You can make it as thick or as thin as you like it by adjusting the powdered sugar, cream cheese or the Irish cream liqueur.

Pouring glaze on Irish cream Bundt cake

If it is too thin, add a bit more powdered sugar or cream cheese. If it is too thick, add a teaspoon or two of liquid.

I like this glaze to be somewhere in the middle. Pourable, but still thick enough to thoroughly coat the cake and not run right off.

Decorating Irish cream Bundt cake with glaze and sprinkles.

Decorate the Irish cream Bundt cake with fun sprinkles while the glaze is still wet. I like to do this with the cake on a cooling rack placed inside of a sheet pan. It makes for easier cleanup.

Bundt cake FAQ’s and tips for success

How long does it take to bake a Bundt cake?

On average, it takes anywhere from 50 – 70 minutes, depending on your oven.

How to unmold a Bundt cake:

The best way to ensure your cake comes out of the mold easily to butter and flour the pan thoroughly before you bake.

The easiest way to get your Bundt cake out cleanly is to let it cool a few minutes first. You’ll notice that as it cools, the cake will pull away from the edges of the Bundt mold.

Then, place a cooling rack over the pan and hold it firmly in place as you flip it over. Let gravity help you – the cake will slide right out, then lift the cake pan straight up to avoid hitting the sides.

How to measure a Bundt pan:

Bundt pans are measured in cups, not inches. The easiest way to figure out the size of your Bundt pan is to get out your measuring cups and fill it with water until it’s reached capacity. If it takes 12 cups of water to fill the pan, you have a 12 cup Bundt pan.

Irish cream Bundt cake with Bailey's glaze and chocolate chips on white platter with green napkin.

Tools and equipment

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

  • 12 cup Bundt pan – this is the exact pan that I used for this recipe.
  • Stand mixer – just slightly smaller than the one I own, this is a great mixer.
  • Cordless hand mixer – this cordless version will also get the job done, with no tangled cord in the way.

Irish cream Bundt cake variations

I added bittersweet chocolate chips to my Irish cream Bundt cake, but you can swap them out and make endless variations to this recipe. Another option is to omit them and have a plain Bailey’s Bundt cake.

Nuts: Chopped pecans, walnuts or hazelnuts would be nice here. Just make sure you toast them before adding to the cake batter.

Chocolate: My “go to” chips are bittersweet chocolate, because they are less sweet. If you prefer a sweeter chip, try semisweet, milk chocolate or white chocolate.

Slices of chocolate chip Bailey's Irish cream Bundt cake with serving knife.

More Bundt cake recipes

  • Blueberry buttermilk Bundt cake
  • Chocolate Bundt cake recipe

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love this Irish cream Bundt cake recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 14 servings

Irish cream Bundt cake with chocolate chips

Irish cream Bundt cake with chocolate chips

Irish cream Bundt cake is the perfect dessert for St. Patrick's Day. Studded with chocolate chips and topped with a simple Bailey's glaze.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For the cake

  • 3 cups all purpose flour (12.75 oz.) + 3 tbsp. for flouring the pan
  • 2 tsp. baking powder
  • 1 tsp. kosher salt (I use Diamond Crystal)
  • 1 1/2 sticks unsalted butter, room temp (12 tbsp. or 3/4 cup)
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 3/4 cup Irish cream liqueur
  • 4 tbsp. neutral oil - canola or grapeseed are good options
  • 1 cup chocolate chips

For the Irish cream glaze

  • 4 ounces full fat cream cheese, room temp (half of one block)
  • 1/4 cup unsalted butter, room temp
  • 1 cup powdered sugar
  • 1 tbsp. Irish cream liqueur
  • pinch fine sea salt

Instructions

  1. Preheat the oven to 350°F / 180°C / Gas mark 4. Adjust oven rack to middle.
  2. Use 2 tbsp. of butter to grease the Bundt cake pan, then dust with 3 tbsp. of flour. Turn the pan upside down (over the sink or bin) and tap firmly to remove excess flour. Set aside.
  3. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer (or with a handheld electric mixer), cream remaining butter and sugar together for 3 - 5 minutes, until light and fluffy.
  5. Add eggs, one at a time, fully incorporating before each additional egg. Scrape down the bowl and give it one more mix.
  6. In a glass measuring cup (or a small mixing bowl with a spout), stir together the vanilla, heavy cream, Irish cream and oil.
  7. Add in half the flour mixture, mix until just combined. Add liquid ingredients (cream mixture) and mix to incorporate. Scrape down bowl, and add the rest of the flour mixture. Mix until just combined.
  8. Gently fold in chocolate chips with a rubber spatula, making sure to scrape the bottom of the bowl.
  9. Pour cake batter into prepared pan and smooth the top with a rubber spatula.
  10. Bake for 50 - 70 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
  11. Remove from oven and place on a cooling rack. Let cool in the pan for 5 - 7 minutes, before turning over to unmold.
  12. Let the cake cool completely for at least 2 hours before glazing.

Make the Irish cream glaze

  1. In a small (1 quart) sauce pan, combine all ingredients for the glaze over low heat.
  2. Stir constantly until mixture comes together into a smooth, pourable glaze. Remove from heat and let cool to room temperature.
  3. Drizzle over completely cooled cake. Decorate with sprinkles, if desired.

Notes

Freeze unglazed cake by wrapping tightly with plastic wrap and storing inside zip-top freezer bag for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Escali Primo Lightweight Scale, Standard, Black
    Escali Primo Lightweight Scale, Standard, Black
  • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 448Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 221mgCarbohydrates: 43gFiber: 1gSugar: 42gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Cake recipes

White beans and arugula with tomato

February 24, 2022

White beans and arugula with sun-dried tomatoes is the easiest, fastest recipe you’ll ever make. Using canned beans is a time-saving shortcut. This tasty side dish is ready in five minutes, making it perfect for weeknight cooking.

White beans with arugula and sun dried tomatoes in white bowl.

This simple white bean side dish goes with almost anything. It’s also a tasty light lunch or vegan dinner. Peppery baby arugula provides a dose of leafy greens and plenty of nutrients.

Would you rather cook your own beans? Try this recipe for white beans in the Instant Pot.

White beans and arugula with sun-dried tomatoes

Sautéed arugula and tomatoes are the perfect complement to creamy white beans. This simple recipe is so delicious and perfect for weeknight cooking.

White beans and arugula with sundried tomatoes and garlic in a bowl.

Cannellini beans

Some people refer to them as “white beans”. I call them by their proper name – cannellini beans. Because there can be some confusion.

Navy (pea) beans are white, so are Great Northern beans and even butter beans (baby lima beans). While they all vary slightly in size and texture, they can be used interchangeably.

Cannellini beans with arugula and tomatoes.

That being said, I really prefer cannellini beans for this dish.

If the only white beans you have on hand are great northern or navy beans, use them. This is all about being fast and easy, and that means convenient. Not another trip to the store.

Ingredients

This quick and simple dish uses only a handful of ingredients.

Ingredients for white bean salad.
  • Cannellini beans – canned or dried
  • Sun-dried tomatoes – use oil packed, not dry pack
  • Baby arugula – peppery greens that provide some bite
  • Garlic – because garlic is always a good idea
  • Salt, pepper & dried thyme – beans need lots of seasoning

Procedure

This simple recipe is ready in roughly 5 minutes. First, sauté the arugula for a few minutes, just to wilt it down.

Then, add the garlic to the pot with the arugula and let it cook for about a minute before adding in the remaining ingredients.

Detailed instructions for white bean recipe.

Add the sun-dried tomatoes, salt, pepper and dried thyme. Give it a stir and let everything heat through. Pour into a large bowl and serve.

White bean, arugula and sun dried tomato salad

This easy side dish of white beans and arugula is similar to what some call “Tuscan beans”.

I use canned beans and dried herbs for convenience, but I’ve also cooked dried beans and used fresh herbs many times. It depends on how much time you have, or what you have on hand.

Beans with sun dried tomatoes and arugula in white bowl.

The other option you have is swapping out the herbs – try using rosemary or dill. Both are delicious.

More bean recipes

Whether you prefer to use dried beans or tinned beans, here are a few recipes that you might enjoy:

  • Instant Pot black bean soup
  • Instant pot white beans
  • Mango lime quinoa salad with black beans
  • Minestrone soup with white beans

Tools and equipment

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

  • My favorite spatula
  • Dutch Oven

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love these white beans and arugula as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Serving suggestions

  • Mediterranean Baked Chicken Meatballs
  • Grilled Ginger Miso Eggplant
  • Melting Potatoes with Garlic and Herbs
  • Spicy Sautéed Broccolini with Citrus Vinaigrette
  • Curried Cauliflower with Golden Raisins
Yield: 6 people

White Beans with Arugula and Sun-Dried Tomato

White Beans with Arugula and Sun-Dried Tomato

White beans with arugula and sun-dried tomatoes is an easy side that is ready in five minutes, making it perfect for weeknight cooking.

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients

  • 2 15 oz. cans cannellini beans, drained and rinsed
  • 1/2 cup julienned sun-dried tomatoes, in oil, drained (reserve 1 - 2 tbsp. oil)
  • 5 ounces baby arugula
  • 2 cloves garlic, minced
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dried thyme

Instructions

  1. Heat oil from sun-dried tomatoes in a medium sized pot, over medium heat.
  2. Add baby arugula and move around with a spatula or wooden spoon until wilted (about 3 minutes).
  3. Add garlic and let it cook for 30 - 60 seconds, just to soften.
  4. Finally, add sun-dried tomatoes, white beans, salt, pepper and thyme.
  5. Let it cook for 2 - 3 minutes, stirring occasionally, until heated through.
  6. Serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)
    Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)

Nutrition Information:

Yield:

6

Serving Size:

3/4 cup

Amount Per Serving: Calories: 224Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 878mgCarbohydrates: 39gFiber: 10gSugar: 1gProtein: 15g

Nutritional information was calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Side Dish

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than personal use) without prior written permission. Thank you!

Originally published 8/26/18. Most recent update 2/24/22.

Filed Under: Side Dish Tagged With: vegan

Slow roasted Cuban pulled pork recipe

February 22, 2022

This Cuban pulled pork recipe is a family favorite. Pork shoulder slow roasted in the oven with garlic and orange juice until it is fall-apart tender.

Serve this flavorful pulled pork with rice and beans, or black bean soup.

Cuban pulled pork with beans and rice on platter.

Drizzle the Cuban pulled pork with a bit of mojo for extra flavor before serving. This pork recipe is perfect for family dinner or game day with friends.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Cuban pulled pork recipe with orange and garlic

This slow roasted pork recipe has tons of flavor. That is the name of the game with recipes like this. It’s all about building layers of flavor.

The mojo (pronounced MOH – ho) is just one of the building blocks. You can marinade the pork in this mixture for a few hours, up to overnight, or you can simply pour it over the roast and slide it in the oven.

Orange pulled pork with garlic on white platter with black beans and rice.

The orange and garlic complement the pork nicely, and the sugar in the orange juice helps to form the gorgeous bark on the outside of the pork as it is roasting in the oven.

Procedure

Let’s start with why this recipe works so well and what’s different about slow roasting in the oven vs using a slow cooker.

Step by step instructions for pulled pork.

The first step is to form a crust. Not only does this provide flavor, it also gives the Cuban pulled pork some texture. We’ll build on this later in the recipe.

Pour the marinade over the pork and slide it into the oven. (You can marinade the pork beforehand, if you like. There are directions in the note section of the recipe.)

By searing the pork in a hot Dutch oven, then roasting it in the oven, the heat is coming from all sides.

Cuban pulled pork on a fork with bay leaves.

After a couple of hours in the oven, take the lid off of the pork. By exposing the pork instead of leaving it covered, the outside has a chance to form a bark.

This gives the shredded pork a nice bit of texture. This is the biggest difference between slow roasting and slow cooking.

There is no way to form that crispy outside in a slow cooker. While pulled pork done in a Crock Pot is delicious, it does lack texture.

Mojo pulled pork with orange and garlic.
Can I make Cuban pulled pork in a slow cooker?

Yes! Sear the pork, then place in a slow cooker with the rest of the ingredients and cook on low for 6 – 8 hours.

Can this be made ahead?

Yes. You can make your pork a day ahead of time and gently warm it in a low oven (covered) for 30 – 45 minutes, or until hot.

Can pulled pork be frozen?

Yes, it can. Seal in a heavy freezer bag, or with a vacuum sealer. Store in the freezer for up to 3 months.

Ingredients for mojo marinade

This simple marinade for Cuban pork can be whisked together in a bowl. No need to break out the blender here.

Mojo marinade for pulled pork.
  • Garlic – 6 cloves, because more is better.
  • Ground cumin
  • Black pepper
  • Dried oregano
  • Orange juice – I had some oranges in the fridge, so I juiced my own. If you have oranges of any variety that need to be used, this is perfect.
  • Limes – juice a few limes, the pork needs the balance of the acidity.
  • Olive oil
  • Kosher salt – I use Diamond Crystal.
Cuban roast pork recipe with garlic and orange.

What to serve with Cuban pulled pork

This garlic and orange pulled pork is great on its own or in a sandwich. It is one of those great “make ahead” meals that you can cook the night before and then put in a crock pot to stay warm.

Obviously, you can go with rice and black beans. A side of maduros (fried sweet plantains) would also be perfect here.

Here a few options for side dishes to go with your pulled pork recipe:

  • Mango lime quinoa with black beans
  • Corn fritters

Another option would be to dress the pulled pork with your favorite BBQ sauce, instead of the reserved marinade. Try this pineapple mango BBQ sauce or my blueberry bourbon BBQ sauce.

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this Cuban pulled pork recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 3 lbs.

Slow roasted Cuban pulled pork recipe

Slow roasted Cuban pulled pork recipe

This slow roasted Cuban pulled pork recipe is a delicious and easy meal, perfect for family dinner.

Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Resting Time 15 minutes
Total Time 3 hours 45 minutes

Ingredients

  • 3 lbs. boneless pork shoulder / pork butt
  • 2 tsp. black pepper
  • 1 1/2 tbsp. kosher salt
  • 1/4 cup olive oil, divided
  • 2 medium onions, halved
  • 6 cloves garlic, minced
  • 1 1/2 tsp. ground cumin
  • 2 1/2 tbsp. dried oregano
  • 2 bay leaves
  • 1 cup orange juice
  • 1/4 cup lime juice

Instructions

    1. Preheat oven to 300°F / 150°C.
    2. In a heavy-bottomed Dutch oven, heat oil over medium high heat. 
    3. Season pork all over with half of the salt and pepper. Sear pork on all sides - this will take about 3 - 5 minutes per side to get a deep brown color.
    4. Add onions to the pot, along the sides of the pork.
    5. Combine remaining ingredients for mojo sauce in a small bowl and whisk together.
    6. Reserve 1/4 cup of marinade, set aside. Pour remaining marinade over pork, cover and slide into the oven.
    7. After 2 1/2 hours, uncover pork and baste with juices in pot. Roast for an additional 30 - 45 minutes, until a nice bark forms on the outside of pork.
    8. Remove pork from oven and let it cool for 10 - 15 minutes before shredding (either with two forks or with gloved hands).
    9. Pour remaining marinade over pork and serve.

Notes

OPTION FOR MARINADE:

Add pork, along with marinade to a zip-top bag and refrigerate for 2 - 24 hours. Remove from marinade, pat pork dry and proceed with recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lodge Enameled Cast Iron Dutch Oven, 6-Quart
    Lodge Enameled Cast Iron Dutch Oven, 6-Quart

Nutrition Information:

Yield:

6

Serving Size:

6 ounces

Amount Per Serving: Calories: 528Total Fat: 61gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 216mgSodium: 1111mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 57g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Cuban / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than personal use) without prior written permission. Thank you!

Originally published 10/6/12. Most recent update 2/22/22.

Filed Under: Dinner, Pork recipes Tagged With: pork recipes

How to make langostino gumbo

February 16, 2022

Home » Pook’s Blog

Langostino gumbo is a delicious and flavorful meal that is perfect for a chilly day. Full of veggies and delicate seafood, it is served with rice, hard boiled eggs and pickled okra.

You can find all of my langostino recipes in one place to make finding them even easier.

Langostino okra gumbo in white soup crocks.

Langostino lovers, this recipe is a must try. The flavors are subtle, but so delicious. This gumbo has quickly become our favorite version.

What is gumbo?

Gumbo is essentially, a stew. It is made with a roux, stock, gumbo filé, herbs and usually, a protein. Most often, chicken and andouille sausage.

Gumbo z’herbes would be an exception – this is usually served during the Lenten season.

It can be thin, like a soup, or very thick. Just like any recipe, there are dozens of different ways to make it. Gumbo varies from region to region, house to house.

Langostino and okra gumbo with pickled veggies.

The type of gumbo someone would make at home in Terrebonne Parish is not the same type of gumbo that would be served in a home in the northern part of the state.

And neither of those would be the same as a gumbo in a restaurant in New Orleans. All this to say, there is no right or wrong, as long as it’s delicious.

Gumbo variations and history

I can in no way do this subject justice in a paragraph, so I will give you the very short, very simplified version – Enslaved peoples from West Africa were brought to the colonies in the early 1700’s. The word for okra is ki ngombo, or, in its shortened form, gombo in several West African languages.

The Choctaw (the Indigenous Americans in Louisiana), used ground sassafras leaves, or filé powder, to thicken soups and stews. This was often used in the winter when okra wasn’t in season.

Gumbo is an intersection of several cultures existing in one pot.

The history of gumbo and where it came from is a long one. You can read all about it here, if you like.

Ingredients for this langostino gumbo recipe

To make langostino gumbo, you’ll need the following ingredients:

Langostino gumbo with gold spoons.
  • Flavorless oil – canola or grapeseed are good options.
  • All purpose flour – combined with oil for the roux.
  • The trinity – onions, celery and green pepper. You cannot substitute green pepper for red or yellow, it’s not the same.
  • Garlic – more is better.
  • Bay leaves – smell your bay leaves. If they aren’t fragrant, it’s time to get a new bottle.
  • Stock – seafood stock or broth is best, but a light chicken stock or broth will also do the trick.
  • Okra – if you dislike okra, you can omit it, but give it a chance if you’re on the fence.
  • Tomato – the acid in tomato helps to break down the slime in okra, plus it provides another layer of flavor, and that’s never a bad thing.
  • Salt, pepper and cayenne pepper, or my homemade Cajun seasoning
  • Langostino tails – thawed overnight and drained.
Bowl of okra langostino gumbo.

Tools and equipment

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Before we get started, you’ll need a few things to make a pot of gumbo.

First, a large stock pot or Dutch oven. It should hold 7 – 8 quarts. Second, invest in a good cutting board. Ideally, one that can go in the dishwasher to be sanitized.

Lastly, a good chef’s knife. Take proper care of it and it will last forever.

Stages of roux

Roux is a mixture of equal parts fat and flour. The fat can be oil, which is what we’ve used here, butter, duck fat, etc.

There are a few things that happen when cooking a roux. First, it starts out a very light color. This is a white roux. At this stage it has great thickening power, but tastes a bit raw.

Second, is a blond roux. The color will begin to darken just a bit. There isn’t a huge difference between a white and a blond roux, but it will have less of a raw taste.

Stages of roux in red pot.

The longer you cook it, the darker it becomes. However, the other major change that happens is the loss of thickening power.

Next is a medium roux. This is the color of peanut butter. At this stage, it starts to develop some flavor.

The last stage of a roux is a dark roux (not pictured) and at this stage, it is the color of chocolate. I like to stop mine a bit before it gets to that point.

I like the roux when it is the color of milk chocolate. It’s about the halfway point between a medium and a dark roux. It’s personal preference.

The other option is to buy a jar of roux.

Gumbo thickeners

In this recipe, there are three ingredients that serve as thickeners for the langostino gumbo.

  1. Roux – see above for stages of roux.
  2. Okra – If you are not a fan of okra, you can omit it, but the gumbo won’t be the same.
  3. Gumbo filé powder – ground sassafras leaves.

How to make this langostino gumbo recipe

First, make the roux. This will take 30 – 45 minutes. Don’t rush it, you will regret it later if you do.

Then, add in the diced onions and let them cook for about 20 minutes.

Roux with onions in pot.

Next add the celery, bell pepper, garlic, okra, tomato and bay leaves to the pot. Cover to let the vegetables smother, or sweat, for 20 minutes.

Veggies with roux in red pot.

Add half of the stock to deglaze the pan. Give it a stir, scraping up any brown bits stuck to the bottom of the pot. Cover and let it simmer for another 20 minutes.

Finally, it’s time to add the langostinos to the gumbo. Add the remaining stock and the thawed langostino tails, give it a stir and let it simmer another 5 minutes, just to warm the seafood through.

Langostino gumbo in white soup bowl.

What to serve with langostino gumbo

Gumbo is often served with hard boiled eggs and pickled vegetables. Be sure to have a bottle of hot sauce, white or brown rice and a handful of fresh herbs for garnish.

  • Pickled banana peppers
  • Hard boiled eggs or potato salad
  • Pickled okra
  • Pickled radishes
  • Gumbo filé
  • Hot sauce
  • White rice
  • Green onions
  • Parsley
Langostino and okra gumbo with purple tea towel.

Tips for success

Gumbo takes time. Plan to make it on a day when you’ll be home, so you can put all of your love into it. Please don’t try to rush the process, you’ll be disappointed in the end product if you do.

Make it the day before you plan to serve it. But, reserve the langostino tails for the day you plan to serve the gumbo.

Have your garnishes ready to serve with the langostino gumbo. See the list above! You can cook the rice ahead of time as well, or if you’re really in a pinch, order it from the takeout restaurant.

Langostino gumbo FAQ’s

If it is your first time making gumbo, don’t fret. It takes time, but it isn’t difficult.

How long does it take to make gumbo?

For this langostino gumbo, you’ll need about 2 1/2 hours. This is mostly hands-off time when vegetables or the roux is cooking.

What can I use instead of langostinos?

You can substitute shrimp for the langostinos.

How can I add more flavor to the gumbo?

The roux will add flavor the gumbo, as will the filé powder. You can add hot sauce as well to bring a bit of heat to it.

Can I make it ahead of time?

Yes, you can. It is actually encouraged. Gumbo is even better the next day. Just wait until the day you are serving it to add the langostino tails.

Can I freeze gumbo?

Yes. However, I have a preferred method if I’m making a big batch and saving some for later. Take the gumbo to the step just before you’d add the extra stock and langostinos. Freeze it at this point. Later, add the remaining quart of stock and the seafood.

Okra and langostino gumbo.

More recipes like this

Do you love Louisiana recipes? Here are a few more to try:

  • Cajun langostino pasta
  • Langostino étouffée
  • Langostino po’boys

Please share

If you love this recipe, please give it 5 stars!

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I hope you love this langostino gumbo as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 3.5 quarts

Langostino gumbo

Langostino gumbo

Langostino gumbo is a delicious & flavorful meal, perfect for a chilly evening.

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 1/2 cup flavorless oil, such as canola or grapeseed
  • 3/4 cup all purpose flour
  • 2 large onions, diced (about 3 cups)
  • 3 stalks celery diced (about 1 cup)
  • 1 large green bell pepper, diced (about 1 cup)
  • 6 cloves garlic, minced
  • 8 ounces okra, sliced into 1/4 inch thick rounds
  • 1 Roma tomato, cored and quartered
  • 2 bay leaves
  • 2 quarts stock, seafood or chicken
  • 1 lb. langostino tails, thawed and drained
  • salt and pepper to taste
  • 1 tsp. cayenne pepper, or to taste

Instructions

  1. In a heavy-bottomed stock pot or Dutch oven, combine oil and flour over medium heat. Cook, stirring frequently until roux is the color of milk chocolate, about 30 - 45 minutes, depending on your stove.
  2. Add diced onions, stir to combine. Cover, lower heat to medium low and cook 20 minutes.
  3. Next, add celery, bell pepper, garlic, okra, tomato and bay leaves. Season with salt, pepper and cayenne, or my homemade Cajun seasoning. Stir to combine, cover and cook and additional 20 minutes.
  4. Uncover pot, add half of the stock and scrape up any brown bits on the bottom of the pot (this is deglazing). Cover and simmer for 20 minutes.
  5. Finally, add remaining stock and thawed langostino tails. Simmer for 5 minutes, just to warm the langostino through. Serve over rice.

Notes

Gumbo takes time, please plan ahead. It's even better the next day, so planning ahead is encouraged!

Please see post for details information on making gumbo.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife
  • Lodge 7.5 Quart Enameled Cast Iron Dutch Oven. 
    Lodge 7.5 Quart Enameled Cast Iron Dutch Oven. 

Nutrition Information:

Yield:

7

Serving Size:

2 cups

Amount Per Serving: Calories: 392Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 33mgSodium: 528mgCarbohydrates: 29gFiber: 2gSugar: 8gProtein: 16g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than personal use) without prior written permission. Thank you!

Filed Under: Dinner Tagged With: langostino recipes

Blood orange muffins with crumble topping

February 9, 2022

Home » Pook’s Blog

It’s citrus season and that is the perfect time to make these blood orange muffins. The are covered with a thick layer of buttery crumb topping and drizzled with a simple blood orange glaze. This orange muffin recipe yields 12 big, bakery-style beauties.

Muffin lovers should try these blueberry peach muffins too!

Orange muffins with crumb topping.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Orange muffin recipe

Whether you are a beginner level baker or a seasoned pro, this recipe works for everyone. Muffins are a great starting point for those that are new to baking because they don’t require anything more than a bit of mixing and stirring.

Orange muffins with crumble topping on brown wooden board.

To make things even easier, I use tulip baking cups to line my muffin pan. As you can see in the photos, the muffin doesn’t stick. This is very important, because I don’t want to miss out on a single morsel.

Ingredients

This is everything you’ll need for this blood orange muffin recipe.

Ingredients for blood orange muffins.
  • Blood oranges – If blood oranges aren’t available, use any kind of orange.
  • Baking powder and baking soda – leaveners that give the muffins their rise.
  • Salt – I used kosher salt. All baked goods need salt.
  • Eggs – provide stability and structure.
  • Sugar – regular granulated sugar gives a touch a sweetness.
  • Flour – all purpose flour.
  • Yogurt – provides a nice tang that goes really well in this muffin recipe.
  • Blood orange juice – to really punch up the citrus flavor.
  • Vanilla – pure vanilla extract gives baked goods an unmistakable flavor.
Muffins on tea towel.

Simple and delicious, muffins are ready from start to finish in about 30 minutes.

Muffin method

The muffin method, which isn’t just for muffins, is:

  1. Dry ingredients in one bowl
  2. Wet ingredients in another bowl
  3. Pour wet into dry
  4. Stir just until it’s all incorporated
  5. Bake your muffins
Muffin method instructions.

What do I need to make blood orange muffins?

  • 2 ounce scoop – I use this scoop for almost everything. It is the PERFECT size for muffins.
  • Tulip baking cups – My favorite baking cups, they yield muffins with tall sides.
  • Muffin pan – This is my favorite pan, it has edges you can grip so you don’t stick your thumb into a muffin.
  • Mixing bowls – Assorted sizes, stainless steel set.
  • Whisk – A balloon whisk, great for everyday use.

Making muffins

Make the muffin batter, then use a 2 ounce (1/4 cup) scoop or measuring cup to portion batter into 12 muffin papers.

Generously sprinkle crumble topping over the batter, taking care not to break it up too small. We want nice big pieces on top, like a crumb cake.

Step by step directions for making orange muffins.

Bake just until a tester comes out clean. A few moist crumbs stuck to the toothpick or knife are perfectly fine. What you don’t want to see is wet batter when you pull the tester out.

Mix up the blood orange glaze and drizzle over the completely cooled muffins. It will soak into warm muffins, so make sure they are completely cooled.

Drizzling blood orange glaze on muffins.

To make glaze thinner, add an extra teaspoon or two of orange juice. For thicker glaze, increase the powdered sugar by a tablespoon or two until you reach desired consistency.

Tips and tricks for success

Here are a few helpful tips for success. One word of advice when making this blood orange muffin recipe – make sure that the milk and eggs are room temperature before you start.

Why does this matter? Because when you pour melted butter into cold milk, it will immediately clump up instead of incorporating properly into the mixture. When everything is room temperature, this doesn’t happen.

When making the crumble topping, try not to break the chunks into really small pieces. It will melt into the muffins instead of staying on top like it is supposed to.

Orange muffin recipe with blood orange glaze.

Baking soda in orange muffin recipe

Baking soda acts as a leavener in your baked goods. Remember those baking soda and vinegar science experiments? Same idea, less explosive. When you combine baking soda with something acidic, in this case – yogurt and orange juice, then introduce it to heat, it creates little gas bubbles that lift your baked goods to fluffy perfection.

The one thing to remember about baking soda is that it starts to react as soon as you mix it with your acid (yogurt/juice). Don’t let it sit around for a long time, because you’ll lose the leavening power.

Blood orange muffins with fruit and crumble topping on wooden board.
Can I freeze these muffins?

Muffins freeze really well. To freeze some for later, place them on a sheet pan and freeze for an hour. Wrap tightly and store in the freezer for about a month.

Can I make the crumb topping ahead of time?

Yes! Store it in the fridge in an airtight container for a few days ahead of time.

What can I use if I can’t find blood oranges?

You can substitute with any orange that is available to you.

Muffins in tulip paper liners with fruit on the side.

Muffin recipes

  • Banana muffins
  • Easy blueberry muffins
  • Fresh cherry muffin recipe
  • Peach muffins with crumble topping
  • Pumpkin applesauce muffins
  • Hubbard squash muffins

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love these blood orange muffins as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 12 muffins

Blood orange muffins with crumble topping

Blood orange muffins with crumble topping

Big, bakery-style blood orange muffins with crumble topping and blood orange glaze.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

For the blood orange muffins

  • 2 1/2 cup all purpose flour (10.6 ounces / 300 grams)
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 eggs, room temperature
  • 1 cup granulated sugar
  • 6 tbsp. melted butter, room temperature
  • 2 tsp. vanilla extract
  • 3/4 cup plain, full fat yogurt (6 ounces)
  • 1/2 cup blood orange juice
  • 2 tbsp. blood orange zest

Crumb topping

  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1 stick butter, melted and cooled (8 tbsp.)

Blood orange glaze

  • 3/4 cup powdered sugar
  • 2 - 3 tbsp. blood orange juice // adjust for desired consistency

Instructions

  1. Preheat oven to 375°F convection or 400°F without convection. Butter and flour a muffin tin or line with baking cups/muffin papers.
  2. Using a fork, gently mix all ingredients for crumble topping in small bowl and set aside. (Do not break up pieces. Leave big chunks, it will make a better topping.)
  3. Whisk flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  4. In a separate bowl, whisk eggs with sugar, then add butter, vanilla, yogurt, blood orange zest and blood orange juice. Whisk to combine.
  5. Pour wet ingredients into dry and stir with rubber spatula until almost fully combined.
  6. Using a 2 ounce measure (1/4 cup) portion batter evenly into muffin cups. (Muffin cups should be about 2/3 full).
  7. Sprinkle crumble topping evenly over muffin batter.
  8. Bake for 18 - 20 minutes, or until a tester comes out with a few crumbs attached.
  9. Cool completely on cooling rack.
  10. When muffins have cooled, stir powdered sugar and blood orange juice together to make the glaze and drizzle over the muffins.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Royal Brown Tulip Style Baking Cups
    Royal Brown Tulip Style Baking Cups

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 417Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 69mgSodium: 335mgCarbohydrates: 64gFiber: 1gSugar: 33gProtein: 6g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Muffin recipes

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Muffin recipes Tagged With: muffin recipes

How to make broiled corvina

February 7, 2022

Home » Pook’s Blog

Broiled corvina is a lightening fast meal, perfect for weeknight cooking. Season corvina with your favorite spice blend and slide under the broiler. In under 10 minutes, you’ll have perfectly cooked fish for a delicious, low-fat dinner.

Broiled corvina recipe with quinoa.

We all know that fish is a great protein. Corvina is low in fat, with only 1.7 grams for a 5 ounce serving, and clocks in with an impressive 28 grams of protein.

Broiling is a quick and healthy way to have fish for dinner. This fish falls right in line with a Mediterranean diet. It is heart-healthy, low in calories and is an excellent source of lean protein.

How to broil corvina

Broiling corvina, or any fish for that matter, is a snap. Fish generally cooks quicker than other proteins, but cranking up the heat reduces the time to under 10 minutes.

Place the portions of corvina on a parchment-lined baking sheet. Fish is notorious for sticking to the pan.

How to broil corvina fish.

Even if you have non-stick sheet pans, I advise placing a piece of parchment on the pan to prevent it from sticking.

Season the corvina

First, we need to season the fish. You can use any seasoning you like. I keep a jar of my homemade Cajun seasoning handy at all times, for a quick flavor booster.

Fish with Cajun seasoning on sheet pan.

It’s a great way to use up your spices and it’s much less expensive than buying it.

Adjust the oven rack so it is about 6 inches below the broiler. Turn on the broiler and let it heat up before sliding fish into the oven.

Cajun spiced corvina.

What do I need to make broiled corvina?

The best part about this recipe is that you don’t really need any special equipment. There are a few basics which you likely already own, but this is everything you’ll need for this recipe.

  • Quarter sheet pans – This size baking sheet will hold 2 – 4 pieces of corvina, depending on the size of the fillets.
  • Parchment paper – This keeps the fish from sticking.
  • Sharp chefs knife or boning knife – I buy sides of fish, so I need a sharp knife to cut them into portions. Everyone needs a good knife, even if you buy your fish already portioned into fillets.
Cajun corvina fish with beans and quinoa.

How long to broil fish?

The corvina will cook in 6 – 8 minutes, depending on the thickness of your fish. As you can see, mine was an inch and a half thick. It was fully cooked in just over 7 minutes.

Broiled fish on sheet pan with Cajun spice.

I love broiled fish. Those little bits of char give the corvina so much flavor, along with the spice blend.

This is a perfect weeknight meal, because it is super speedy and you can pair it with any vegetables that you like for a fast and nutritious dinner.

Broiled fish with Cajun seasoning.

There you have it. A delicious and healthy way to get more fish into your diet in under ten minutes.

Corvina recipes

Here are a few of our favorite recipes using corvina.

  • Baked corvina with tomatoes
  • Corvina with butter and herbs
  • Pan fried corvina
  • Corvina tacos
  • Simple grilled corvina

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love this broiled corvina as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 2 servings

How to make broiled corvina

How to make broiled corvina

Broiled corvina is a lightening fast meal, perfect for weeknight cooking.

Prep Time 3 minutes
Cook Time 8 minutes
Total Time 8 minutes

Ingredients

  • 2 portions corvina, 5 ounces each
  • 1 tbsp. Cajun seasoning

Instructions

  1. Position oven rack 6 inches below broiler. Pre-heat broiler to 500°F.
  2. Season corvina fillets with Cajun seasoning, or whatever seasoning you prefer.
  3. Place seasoned fish on parchment-lined baking sheet and slide into the oven.
  4. Broil fish for 6 - 8 minutes. Remove from oven and let fish cool slightly on sheet pan for 2 - 3 minutes before serving.

Notes

This recipe can easily be double, tripled, etc. Cooking time will not vary, just increase the amounts as needed.

Nutrition Information:

Yield:

2

Serving Size:

1 fillet

Amount Per Serving: Calories: 181Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 75mgSodium: 1757mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 34g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Seafood

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Dinner, Seafood Tagged With: corvina recipes

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Hi there and thanks for stopping by!  I'm Cheryl, Chef by day and Blogger by night!

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