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A Life in Food by real-life Chef Cheryl Bennett

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Pook’s Blog

Valentines Chambord champagne cocktail

February 1, 2022

Home » Pook’s Blog

A Chambord champagne cocktail and a plate of langostino bruschetta are my idea of a perfect Valentine’s Day. This simple cocktail is perfect for celebrating any special occasion, or no occasion at all. With only 3 ingredients, you can whip them up in no time.

Chambord champagne cocktail for Valentine's Day.

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.

For another drink that is perfect for celebrating, try this hibiscus champagne cocktail. It has an edible blossom in the glass to make it a bit of a showstopper.

Chambord champagne cocktail for Valentine’s Day

Chambord is a black raspberry liqueur. It’s on the sweeter side, so you’ll want to use a dry champagne for this cocktail. Look for anything labeled “brut” and you’re on the right track.

These are the coupe glasses that I used. They are the perfect glassware for this drink. It is a classic design, so they’ll never go out of style. You’ll also need a bar set for cocktails or, at the very least, a cocktail shaker and a shot glass to measure the Chambord and the vodka.

Valentine's Day cocktail in coupe glasses with blackberries.

Get some cocktail picks to skewer the blackberries for garnish. I like to match the garnish with the drink, so I wouldn’t use something like citrus or herbs, because those flavors aren’t in the cocktail.

That was something I learned when I was in culinary school – the garnish should reflect the flavors of the dish. That also carries over into libations.

Champagne cocktail with vodka and Chambord for Valentine's Day.

Vodka champagne spritzer

To cut the alcohol in this drink and make it a little lighter, you could easily turn it into a Chambord spritz. Add a few ounces of club soda or any sparkling water that you like.

I would suggest using either a plain sparkling water, or for flavored, stick with a berry flavored water so the flavor of the drink isn’t altered too much.

Chambord Valentine’s cocktail

To make this drink, you’ll add the huckleberry vodka and Chambord to a cocktail shaker with some crushed ice. Shake it up until it’s icy cold, then divide into two coupe glasses.

Champagne cocktail with vodka in coupe glasses.

Top each glass with champagne and serve immediately while the champagne is still effervescent. If you want to make your Chambord champagne cocktails ahead of time, you can pour the vodka and Chambord into the glasses and refrigerate. Top with bubbly right before serving.

Cocktails for Valentine’s Day

These pink cocktails would be perfect for a Valentine’s or Galentine’s evening.

  • Strawberry spritzer with rosé
  • Strawberry sangria
  • Watermelon smash with strawberries

Please share

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

Image for Pinterest

I hope you love this Chambord champagne cocktail 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 cocktails

Valentines Chambord champagne cocktail

Valentines Chambord champagne cocktail

A simple Valentines Chambord champagne cocktail that is perfect for celebrating.

Prep Time 5 minutes

Ingredients

  • 12 ounces dry champagne
  • 2 ounces Huckleberry vodka (*see note!)
  • 2 ounces Chambord
  • ice
  • 2 blackberries for garnish, optional

Instructions

  1. In a cocktail shaker, add crushed ice, Chambord and vodka. Shake.
  2. Divide evenly into 2 cocktail glasses.
  3. Top with champagne and serve immediately.

Notes

I used 44°North huckleberry vodka in my drink, but you can use any similarly flavored vodka.

Recommended Products

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

  • Cocktail Coupe Glasses
    Cocktail Coupe Glasses

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 286Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 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: Drinks

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: Drinks

Valentine cookies with marbled icing

January 28, 2022

Home » Pook’s Blog

Sugar cookies should be enjoyed all year, not just at the holidays! These heart-shaped Valentine cookies with marbled icing are perfect for sharing. My classic sugar cookies are coated with an easy marbled icing for an extra special Valentine’s Day treat.

Valentine cookies with marbled icing on white plate.

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.

Valentine cookies with marbled icing

When I make these sugar cookies during the holidays, I typically use royal icing for piping. To make tie dye royal icing cookies, you could use the icing recipe in my classic sugar cookies.

For this marbled icing, however, I’m keeping it even easier – a very simple cookie icing that is stirred together, no mixer necessary.

Valentine's Day cookies with marbled icing.
What type of icing goes on sugar cookies?

You can use royal icing that is perfect for decorating, or an icing that is better for spreading or dipping, like the one in this Valentine cookie recipe. Both contain powdered sugar, but they have different consistencies.

Can I make the dough ahead?

It is ENCOURAGED. I always make my dough ahead of time and put it in the freezer.

How long does it take for the icing to harden?

It takes at least 6 – 8 hours for the icing to harden, so plan ahead. I leave mine overnight to make sure it is completely set.

Ingredients

To make these Valentine cookies, you’ll need the following 9 ingredients: all purpose flour, cake flour, unsalted butter, sugar, eggs, vanilla, salt, baking powder and milk or cream.

ingredients for sugar cookies

How to make soft sugar cookies with marbled icing

The first step is creaming the butter and sugar together until it is light and fluffy. This takes a few minutes, don’t rush it. If the color of your mixture has not lightened, you’re not done yet.

Next, scrape down the sides of the bowl, then add in the eggs and beat until they are well incorporated.

How to make sugar cookies for Valentines.

Combine all of the dry ingredients, and add in two batches, alternating with the cream.

Lastly, roll out the dough to 1/4″ thickness between two sheets of parchment paper, then chill or freeze the dough until it is firm enough to use your heart shaped cookie cutters.

Once your cookies are baked and cooled, it’s time to dip them in marbled icing.

Marble icing – tips and tricks for success

This quick and easy marbled icing is the perfect glaze for these Valentine cookies. You’ll need powdered (icing) sugar, corn syrup, vanilla extract, a pinch of salt and water (or vodka). To make it a little richer and give it some body, you can add a splash of half and half.

Valentine cookies with marbled icing.

Before you start, make sure that the bowl you choose is wide enough to dip your cookies. You’ll want to have enough room to dip straight down, so double check that your largest cookie fits inside the bowl before you begin.

Getting the right consistency is key. Check the consistency by drizzling a bit of icing back into the bowl from a spoon.

If it takes about 8 seconds for it to completely disappear, you’re good to go. If it melts back in within a second or two, it is too thin – add a few tablespoons of powdered sugar to thicken.

Sugar cookies with marble icing.

How to dip Valentine cookies

Mix all of the ingredients (except the gel color) together. Add a few drops of color and use a toothpick or wooden skewer to swirl.

Dip Valentine cookies straight down into the marble icing and lift out. Tilt cookies to the side to let excess run off. I like to use a wooden skewer to gently scrape the sides so they stay clean as it is dripping off the edge.

Then, I tip the cookie in the opposite direction for a few seconds to let the icing settle on top of the cookie instead of at the edge.

How to dip cookies in marble icing.

To thin the icing, you can add more water, vodka, half and half or corn syrup. You have options. Corn syrup will make the icing really shiny, which is pretty, but it takes longer to set. I leave it for a full 24 hours to make sure it has hardened before I touch it.

The icing will eventually have less of a marble affect as you dip more and more Valentine cookies. You can either make two separate bowls or set some plain icing aside before you add color, so you can add white icing back into the bowl to break up the color.

Marble icing on cookies.

Finishing touches

The last tip to make these Valentine cookies absolutely perfect is to use a toothpick or the tip of a wooden skewer to pop the tiny bubbles that might form on top after you’ve dipped the cookies in the marble icing.

It is imperative that you do this before it starts to set. If the icing is still wet, it will fill right in and you’ll never see it.

Shiny cookie icing.

Finally, I use these snap on sheet pan lids to cover the cookies while they are drying. This allows me to stack the sheet pans so it takes up less room and it keeps everything (and everyone) out of the cookies.

Tools and fun extras for Valentine’s Day cookies

  • Food scale – An absolute must for bakers. Weighing ingredients is far more accurate than measuring with cups and spoons, and I cannot recommend owning a scale strongly enough.
  • Valentine’s cookie cutters – This set comes with an assortment of fun shapes.
  • Silicone baking mat – This yielded the best results. I preferred baking on this over baking on parchment paper.
  • Gel food color – This is the brand that I have. Avoid liquid food coloring, it won’t give you the same results and it will make the icing runny.
  • Luster dust is an edible food color that comes in powdered form. By mixing it with a drop or two of vodka, it becomes a “paint” to color the frosting or the cookie itself. It comes in every imaginable color and looks beautiful on iced cookies. It can deepen the colors of the frosting or just add a little shine or sparkle to give them an extra special look. 
  • Stand mixer – This is the mixer that I’ve had for almost 10 years. It gets a TON of use and is worth every penny.
  • Sheet pans – Invest in heavy duty, commercial baking sheets. They aren’t pretty, but they don’t warp and they last a lifetime.
Heart shaped Valentine cookies.

More Valentine’s Day treats

  • Hibiscus champagne cocktail
  • Dark chocolate cake with red wine ganache
  • Chocolate coconut truffles

Please share

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

Image for Pinterest

I hope you love these Valentine cookies 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: 36 cookies

Valentine cookies with marbled icing

Valentine cookies with marbled icing

These heart-shaped Valentine cookies with marbled icing are perfect for sharing.

Prep Time 15 minutes
Cook Time 18 minutes
Chilling Time 8 hours
Total Time 18 minutes

Ingredients

  • Classic sugar cookies

Marble icing

  • 2 1/2 cups powdered sugar
  • 3 - 4 tbsp. water (or vodka)
  • 2 tsp. light corn syrup
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. sea salt
  • gel food color
  • half and half, optional, if needed *see notes

Instructions

Make sugar cookies

  1. Whisk all purpose flour, cake flour, baking powder and salt in a large bowl, set aside.
  2. In the bowl of a stand mixer, with paddle attachment, combine butter and sugar. Beat on medium speed until fluffy and light in color, about 5 minutes. (If using a hand mixer about 7 - 8 minutes.)
  3. Add the eggs and beat on medium speed until incorporated, then add the vanilla and beat until mixture is uniform.
  4. Add flour mixture in two batches, alternating with the cream, and mix until just combined.
  5. Divide the dough into thirds and roll out to 1/4" thickness between 2 sheets of parchment paper. (You'll have 3 pieces of dough, you'll need 6 sheets of parchment)
  6. Put the sheets of dough (and the paper!) on a sheet pan to keep them flat, then freeze for an hour until dough is very firm.
  7. Dip cookie cutter in flour, then cut out shapes and place them on a baking sheet lined with a silicone baking mat or parchment paper. Freeze the dough for a minimum of 2 hours. (I wrapped my sheet pans up and froze overnight).
  8. Preheat oven to 325°F with convection or 350°F without convection.
  9. Remove sheet pan from freezer and bake for 18 minutes. (This is for 3 inch cookies. If your cookies are smaller or larger, adjust the time by a minute or two)
  10. Let cool on baking sheet for a few minutes before transferring to rack to cool completely.


Make icing & dip cookies

  1. Stir powdered sugar, water (or vodka), corn syrup, vanilla and salt together in a bowl wide enough to fit your largest cookie.
  2. Test icing for consistency (see note) and adjust if necessary.
  3. Add 3 - 4 drops of gel color and swirl with a toothpick or wooden skewer.
  4. Hold cookie above icing bowl and gently dip straight down, then pull up and tip cookie to let excess icing run off the side. Tip in the opposite direction to let icing settle. (This will also give you a better marbling effect)
  5. Place cookies on baking sheet to let the icing harden for at least 6 - 8 hours, up to 24 hours.

Notes

• If icing is too thick - add a teaspoon or two of half and half to thin the icing and give it some richness. You can also use plain water.

• To test icing for consistency, it should take about 8 seconds for the icing to melt back into itself when drizzled inside the bowl. If it is too thin, add a bit more powdered sugar. If it's too thin, add half and half, vodka, water or corn syrup.

• Use a wooden skewer or toothpick to gently scrape the side of the cookie to remove excess icing.

Recommended Products

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

  • Food Coloring AmeriColor Student Kit, 12 .75 Ounce Bottles Soft Gel Paste Colors
    Food Coloring AmeriColor Student Kit, 12 .75 Ounce Bottles Soft Gel Paste Colors

Nutrition Information:

Yield:

36

Serving Size:

1 cookie

Amount Per Serving: Calories: 236Total Fat: 7gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 49gFiber: 0gSugar: 28gProtein: 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: Cookies

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: Cookie recipes

Easy ground turkey dog food recipe

January 26, 2022

Making healthy homemade dog food is a great way to make sure your pet is getting all the nutrition they need. This easy ground turkey dog food recipe helps you feed your dog the healthiest options with no questionable ingredients.

Whether you are making homemade dog treat recipes or food, you can tailor it to your pup’s specific needs and taste buds.

Ground turkey dog food in red bowl.

This recipe is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

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.

DIY dog food

Homemade dog food is quick and easy to make. Before I started doing it, I was sure it would take me all day. It doesn’t. It is actually faster than making dinner most nights.

Ground turkey dog food recipe in red bowl.

Before you change your dog’s diet, please consult your veterinarian. A dog’s nutritional needs are not the same as a human’s needs, nor are the needs of all dogs the same.

Your vet can provide specific information based on your pet.

Ingredients for ground turkey dog food

There are so many people who want to know “how to cook dog food”. So, let’s start with the ingredient list.

This simple dog food recipe is made from 7 ingredients:

DIY dog food recipe ingredients.
  • Apple – any kind that is available to you.
  • Hard-boiled egg – excellent source of protein.
  • Grated carrots – full of vitamin A. Buy pre-shredded as a time saver, if needed.
  • Idaho® Russet potatoes – my preferred spud, they are a great source of vitamins B6 and C, plus potassium.
  • Coconut oil – a healthy fat
  • Grated zucchini – again, buy pre-shredded to save a few minutes if needed.
  • Ground turkey – because Sugar needs a low fat diet, we buy the leanest ground turkey.

How to make homemade dog food

Ground turkey dog food is a great place to start, because you probably have all of the ingredients in your kitchen right now.

Turkey and potato dog food.

This dog food recipe is perfect for beginners, it is super simple and fast.

  1. Brown the turkey meat in coconut oil. Once cooked, set aside.
  2. Next, let the Idaho® potatoes simmer in a bit of water to soften. This will take about 8 – 10 minutes.
  3. Then add the apple, grated carrot and grated zucchini. Let it cook for a few minutes.
  4. Dice hard boiled egg and add to pot, add cooked turkey meat back to the pot, then stir to combine.
  5. Cool slightly before feed to your pup.
Ground turkey dog food in red pot.

Our veterinarian recommended a website called balanceit.com a few years ago. This site helps you to determine whether or not all of your pup’s nutritional needs are being met.

This recipe is perfectly balanced to provide the protein, healthy fats, carbohydrates, calcium and essential fatty acids that dogs need.

How to transition your dog to homemade food

Abruptly changing your dog’s diet could cause them gastrointestinal distress, if you catch my drift, and that’s not fun for anyone.

If you’re currently feeding your pup store-bought dog food, start the transition by replacing a portion of their regular food with homemade.

DIY dog food recipe.

For example – if your dog eats 1 cup of food a day, replace 1/4 cup of that food with homemade dog food and mix it in. Do this for a few days, then up it to 1/3 or 1/2 of the food.

Dogs with sensitive bellies may require an even slower transition. Trust me on this one – you’ll thank me for it later. In the long run, it will be better for your dog’s digestion.

What do I need to make my own dog food?

  • Small heavy-bottomed pot – a Dutch oven is my “go-to” pot.
  • Half pint containers for storage – I use reusable containers instead of zip-top plastic bags, plus it’s easier to stack these in the fridge
  • Food scale – super helpful to make sure you have the proper portions.

How to store ground turkey dog food

These containers hold 8 ounces, or 1 cup, of food. It’s exactly what my 11 pound dog needs in a day. The recipe makes enough for 4 days, so I stack them in the fridge for the week.

Storing homemade pet food.

To make a bigger batch, so you don’t have to cook as often, you can double or triple the recipe and freeze them.

Dog food and treat recipes

  • How to make oatmeal for dogs
  • Peanut butter banana dog treats
  • Banana pumpkin dog treats
  • Soft pumpkin dog treats
  • Potato and cheese dog treats

Please share

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

Image for Pinterest

I hope your pup loves this homemade ground turkey dog food recipe! 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: 4 cups

Easy ground turkey dog food recipe

ground turkey dog food

This easy ground turkey dog food recipe helps you feed your dog the healthiest options with no questionable ingredients.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1/2 lb. lean ground turkey
  • 1 tbsp. coconut oil
  • 1/2 cup water
  • 11 ounces Idaho® Russet potatoes, peeled and diced (about 2 potatoes)
  • 1 large carrot, peeled and grated
  • 1 zucchini, grated
  • 1/2 small apple, peeled and diced
  • 1 hard-boiled egg

Instructions

  1. Heat a heavy-bottomed pan over medium high heat.
  2. Add coconut oil and brown ground turkey, breaking it up as it cooks, about 7 - 8 minutes. When cooked, remove from pot and set aside.
  3. Add 1/2 cup water and diced Idaho® potatoes to the pot. Cover and reduce heat to medium. Let potatoes simmer for 8 - 10 minutes, until they have softened.
  4. Uncover and add grated carrot, grated zucchini and apple. Stir to combine and cook for 2 - 3 minutes. Remove from heat.
  5. Dice hard-boiled egg and add to pot. Add cooked turkey meat back to the pot, stir to combine.
  6. Set aside to cool slightly before feeding to your pup.

Notes

Leftover food can be stored in the refrigerator for up to 5 days.

Recommended Products

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

  • Lodge Enameled Cast Iron Dutch Oven, 3-Quart
    Lodge Enameled Cast Iron Dutch Oven, 3-Quart

Nutrition Information:

Yield:

4

Serving Size:

1 cup

Amount Per Serving: Calories: 269Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 106mgSodium: 87mgCarbohydrates: 22gFiber: 3gSugar: 5gProtein: 20g

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: Dog / Category: Dog Food

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: Dog Food Tagged With: homemade dog food

Creamy langostino salad bruschetta

January 25, 2022

Home » Pook’s Blog

Creamy langostino salad, ripe tomatoes, and avocado top toasted crostini for an easy, elegant appetizer. Langostino bruschetta is perfect for special occasions like Valentine’s Day, but it is quick and simple enough for any night.

To make it easier for seafood lovers to find all of my langostino recipes, I’ve put them in one place for your perusal.

Langostino salad on crostini on wooden board.

Any kind of topping piled on toasted bread, I’m in. I love bruschetta. From regular tomato bruschetta to an apple chutney bruschetta, if it involves crostini, sign me up.

It’s quick, easy and always a hit. Everyone loves tasty toppings piled on slices of crunchy, toasted baguette.

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.

Langostino bruschetta

Back when I worked in fine dining restaurants, we made various seafood amuse bouche for Valentine’s Day. Everyone loved them, including the kitchen staff.

Langostino salad bruschetta with microgreens.

I wanted to make something equally delicious, but much less fussy. This easy appetizer has just a handful of ingredients and takes hardly any time at all to make.

Ingredients for langostino salad

Keep this langostino salad simple with just a few ingredients. By keeping it simple, the flavor of the langostinos really shines through.

Ingredients for langostino salad on white background.
  • Crostini – Thinly sliced baguette, drizzled with olive oil and sea salt, then toasted in the oven.
  • Tomatoes – I like Campari tomatoes for this, they are they perfect size for the bread and they have a great flavor.
  • Chives – Use fresh or dried.
  • Mayonnaise – You can swap for full-fat Greek yogurt, if you don’t like mayo.
  • Microgreens (optional, but nice) – Not only are they pretty, they often have a higher nutritional content than their full-grown vegetable counterparts.
  • Langostinos – Sold peeled, cooked and frozen, langostino tails are super speedy to prepare.
  • Lemon – Fresh lemon juice brighten the langostino salad up and cuts the fat from the mayo. I used a Meyer lemon.
  • Avocado – Creamy and delicious, it goes perfectly with this bruschetta.

How to make langostino salad

First, gather your ingredients. Slice and toast the bread, then set it aside to cool.

I use my Wusthof wavy-edge slicer for both the baguette and the tomatoes. You won’t find a better serrated blade.

Langostino salad ingredients in bowl.

Next, combine the thawed langostino tails with mayo, chives, lemon juice, salt and pepper. We’re keeping it simple, but if you want to jazz it up a little more, use the filling from my langostino lobster roll recipe.

Mixing up bruschetta topping in stainless steel bowl.

Gently mix it up until all of the langostino tails are coated with the lemony mayo mixture.

Thinly slice the tomatoes and place one slice on top of a piece of toasted baguette. Finally, put a spoonful of langostino salad on top of the tomato and top it with a few thin slices of avocado.

Tomatoes on toasted bread.

When choosing a baguette, try to pick a fairly thin one. Look for one that is roughly the same size as the tomatoes you are using. It makes for a better bite, and a better presentation, if they are uniform in size.

Langostino bruschetta on appetizer plates.

I like to top these appetizers with a little pinch of microgreens for extra color and flavor. Microgreens are seedlings of vegetables or herbs, They may seem a bit fussy, but they aren’t. They often have a slightly stronger flavor than their full grown versions as well, so keep that in mind when choosing.

You can grow your own in a couple of weeks, but they are available almost everywhere.

Another option would be to use this as a filling for a lobster roll or po’boy type of sandwich.

Valentine’s Day menu

This special appetizer is perfect for a special occasion at home, like Valentine’s Day, a birthday or an anniversary.

I have a few go-to recipes for special date nights at home. First, I like to start off with a hibiscus champagne cocktail. It’s easy and delicious, plus it’s pretty. I’d serve this langostino bruschetta with the cocktail, and mushroom and feta-stuffed phyllo.

For dinner, I’d cook something like a beef tenderloin, because it looks impressive, but it’s actually really easy.

Dessert has lots of options, but it has to be chocolate. My picks would be a dark chocolate cake with red wine ganache or chocolate coconut truffles.

Langostino appetizers

Looking for more ways to use this tasty seafood?

  • Langostino artichoke dip
  • Garlic butter langostinos
  • Langostino chowder

Please share

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

I hope you love this langostino salad bruschetta 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 dozen

Creamy langostino salad bruschetta

Creamy langostino salad bruschetta

Creamy langostino salad on toasted crostini for a delicious and simple appetizer.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 cup thawed and drained langostino tails, about 36 pieces
  • 2 tbsp. mayonnaise
  • 1 tbsp. chives, fresh or dried
  • 1 1/2 tbsp. fresh lemon juice
  • salt and pepper, to taste
  • 3 tomatoes, Campari or Roma
  • 1/4 baguette, sliced and toasted (see recipe)
  • 1 tbsp. olive oil (for bread)
  • 1/3 avocado, thinly sliced
  • 1/4 cup assorted microgreens, optional but recommended

Instructions

  1. Preheat oven to 375°F. Place sliced baguette on baking sheet, brush or spray slices with olive oil and sprinkle with 1 tsp salt. Bake for 12 – 15 minutes until lightly browned and crisp.
  2. Combine langostino tails, mayo, chives, lemon juice, salt and pepper in a small bowl.
  3. Gently mix with a spoon until langostino tails are thoroughly coated.
  4. Slice tomatoes and place one slice on each piece of crostini.
  5. Place a spoonful of langostino salad on bread, then place a few slices of avocado on top.
  6. Finish with a pinch of microgreens and serve.

Notes

Langostino salad can be made 1 day ahead. Store leftover salad in an airtight container for up to 2 days. (I don't keep seafood in the fridge for very long)

Recommended Products

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  • Wusthof Gourmet 10-Inch Super Slicer Wavy-Edge Knife
    Wusthof Gourmet 10-Inch Super Slicer Wavy-Edge Knife

Nutrition Information:

Yield:

4

Serving Size:

3 pieces

Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 168mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 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: Appetizer

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: Appetizer Tagged With: langostino recipes

Triple chocolate bread pudding

January 20, 2022

Home » Pook’s Blog

Triple Chocolate Bread Pudding with crème anglaise is a deliciously decadent dessert. Cubes of buttery brioche bread are soaked in custard with milk, white and dark chocolate chips, then baked until golden brown to make this delicious bread pudding recipe.

Brioche chocolate chip bread pudding.

As if that’s not enough, it is served with a crème anglaise, or custard sauce – a sauce that tastes like melted ice cream.

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.

Brioche chocolate chip bread pudding

For this bread pudding, I prefer brioche. Brioche is a rich, buttery bread. If you can’t find it, a good substitution is challah bread.

Chocolate chip bread pudding with creme anglaise.

There really isn’t much to making this triple-chocolate bread pudding – cut up some bread, mix it up with a handful of ingredients, let it soak for a bit while you get on with other things and then put it in the oven to bake. I mean really, what else can you ask for in a dessert?

Ingredients

One of the nice things about a dessert like bread pudding is the ingredient list. You probably have almost everything you need to make it.

Ingredients for chocolate chip bread and butter pudding.
  • Brioche – This French bread has a high butter and egg content, making it rich and delicious.
  • Dairy – Whole milk and cream form part of the base of our custard for the bread pudding. Butter is unsalted.
  • Eggs – They give the bread pudding some lift as well as structure.
  • Chocolate chips – the triple chocolate part of the recipe comes from white, milk and dark chocolate.
  • Sugar – Regular, granulated sugar.
  • Salt – I used fine sea salt.
  • Vanilla – pure extract, please, if possible.
  • Raw sugar – Provides a bit of texture (and sparkle) on top.
Triple chocolate bread pudding with creme anglaise.

Triple Chocolate Bread Pudding

I always have half-empty bags of chocolate chips in the pantry. Not enough for a batch of cookies, but more than a handful. This is a great way to use up those little bits and tidy up.

Triple chocolate bread pudding on plate with baking dish in the background.

You can use whatever chocolate chips you have, you could also add in a handful of dried fruit, like raisins or dried cranberries.

Make sure that you spread them evenly throughout the bread pudding – you’ll want a little chocolate in every bite!

How to make bread pudding

This bread pudding with crème anglaise is a really easy dessert, and it can be made ahead of time.

First, cube the brioche bread and place it into a buttered baking dish with the chocolate chips. Then mix up the custard and pour it over the bread.

Chocolate chip brioche bread pudding.

I like to let the bread soak for about 30 minutes before baking – leave it on the counter, covered, it will be fine. Before sliding it into the oven, dot the top with a couple of tablespoons of diced butter.

Finally, sprinkle the top of your triple chocolate bread pudding with a few tablespoons of raw sugar for a bit of texture, then bake for 30 – 40 minutes.

Chocolate chip brioche bread pudding.

How to make crème anglaise

Watch my web story to see me making this sauce from start to finish.

This is an easy sauce with a fancy name, here’s how you make it:

  1. Scrape out half of a vanilla bean. Pour cream into a small sauce pot and add vanilla bean seeds and the scraped out pod.
  2. Heat it over moderate heat until steaming and it just barely comes to a simmer.
  3. Whisk egg yolks with sugar in a small bowl, then slowly drizzle in warm milk while whisking constantly.
  4. Return egg and milk mixture to the sauce pot and heat over medium low heat until thickened.
  5. Strain through fine mesh strainer set inside chilled bowl.

The color of your crème anglaise will depend on your egg yolks. The eggs I use have deep yellow/orange yolks, and this makes my sauce darker. I’ve used eggs with paler yolks and this yields an almost white sauce.

Chocolate chip bread pudding on plate with creme anglaise.

What do I need to make this recipe?

For this chocolate chip brioche bread pudding, you’ll need the following:

  • I used this 13 x 9 baking dish with handles – the handles made it much easier to lift out of the oven.
  • Glass mixing bowls that nest inside each other are perfect when making the creme anglaise.
  • Small balloon whisk for whisking custard and crème anglaise.
Brioche bread pudding on stacked white plates.

Make ahead options

You can make triple chocolate bread pudding a day ahead and warm in the oven, covered for about 30 minutes, before serving. The crème anglaise can also be made a day ahead and refrigerated in an airtight container.

More chocolate desserts

  • Chocolate mint biscotti
  • No bake chocolate cheesecake
  • Chocolate buttermilk Bundt cake recipe

Please share

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

I hope you love this triple chocolate bread pudding 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 servings

Triple Chocolate Bread Pudding with Creme Anglaise

Triple Chocolate Bread Pudding with Creme Anglaise

Triple chocolate bread pudding made with milk, dark and white chocolate chips.

Prep Time 30 minutes
Cook Time 45 minutes
Soaking Time (optional) 30 minutes
Total Time 1 hour 45 minutes

Ingredients

FOR THE BREAD PUDDING

  • 1 1/2 lbs. brioche bread (about 1 1/2 loaves)
  • 8 tbsp. unsalted butter, divided,
  • 1 1/2 cups half & half, room temp
  • 1 cup whole milk, room temp
  • 1/2 cup sugar
  • 3 eggs, room temp
  • 1 tbsp. vanilla extract
  • 1/2 tsp. salt
  • 1 cup dark chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 3 tbsp. raw sugar, optional

FOR THE CREME ANGLAISE

  • 1 cup half & half
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/4 cup sugar
  • 2 egg yolks, room temperature

Instructions

Make the triple chocolate bread pudding

  1. Cube bread into 1 inch pieces.
  2. Melt 6 tbsp. butter, cut the remaining 2 tbsp. into small pieces.
  3. Brush a 13 x 9 baking dish with 1 tbsp. melted butter.
  4. Add chocolate chips to cubed brioche and toss to combine.
  5. Whisk together the remaining butter, half and half, milk, sugar, eggs, vanilla and salt.
  6. Add bread and chocolate chips to baking dish.
  7. Pour custard mixture evenly over the bread and gently press down any pieces of dry bread so they are soaked in the cream mixture.
  8. Let it soak for 30 minutes - optional, but recommended.
  9. Preheat oven to 325°F convection (350°F without), then dot the top with the remaining pieces of butter and sprinkle raw sugar evenly over the top.
  10. Bake for 30 - 40 minutes. The bread pudding should be barely set, with the tiniest wobble in the middle.
  11. Let it stand for about 20 minutes before cutting.

Make the Crème Anglaise

  1. Set a fine mesh strainer over a medium bowl. Place the medium bowl into a slightly larger bowl filled halfway with ice water. (We'll need this later in step 6)
  2. In a small saucepan, heat the half and half with the vanilla bean over medium heat. Cook just until it barely comes to a simmer, about 5 minutes, stirring frequently. Remove from heat and set aside. Remove vanilla bean and discard.
  3. In a medium bowl, whisk the sugar and egg yolks together.
  4. VERY slowly, add the hot milk to the egg yolks and sugar in a thin stream, while quickly whisking constantly. This is called "tempering" the eggs so they don't scramble.
  5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the sauce has thickened slightly, about 5 minutes. The sauce should be thick enough to stay separated when you run a finger through it on the back of a spoon.
  6. Strain the crème anglaise through the fine mesh strainer into the chilled bowl. This stops the cooking immediately.
  7. Pour the crème anglaise over the bread pudding. Refrigerate any leftover sauce in an airtight container for up to a week.

Notes

Crème anglaise can easily be DOUBLED to make a larger batch. If you like lots of sauce, I'd recommend it.

Recommended Products

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

  • Baking Pan Rectangular, Oven Dish Baking Tray, 4 Quart Capacity
    Baking Pan Rectangular, Oven Dish Baking Tray, 4 Quart Capacity
  • Cuisinart Saucepan with Cover, 1-Quart
    Cuisinart Saucepan with Cover, 1-Quart

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 578Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 194mgSodium: 385mgCarbohydrates: 59gFiber: 2gSugar: 37gProtein: 11g

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 without prior written permission. Thank you!

Originally published 4/14/12, most recent update 1/20/22.

Filed Under: Desserts

Cider braised short ribs with vegetables

January 18, 2022

Home » Pook’s Blog

Cider braised short ribs loaded with veggies is my kind of winter meal. Short ribs cooked low and slow in sweet apple cider give this one pot meal incredible flavor. Serve them over mashed potatoes or polenta for a delicious and easy dinner.

If you’ve only tried red wine braised short ribs, I can’t wait for you to try this recipe. This is the epitome of cold weather comfort food.

Apple cider braised short ribs in pot.

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.

Cider braised short ribs

It’s no secret that winter is my least favorite season, however it does get serious bonus points for the kind of cooking that it ushers in… the braise!

Culinary comfort, the only real benefit of freezing temperatures.

Short ribs in Dutch oven pot.

Another benefit of braising is, it’s easy. Many braises are one-pot meals, which means you aren’t left with an entire sink of dirty dishes, something I can really appreciate.

What is a braise?

What is a “braise” exactly? In its most basic definition, it’s cooking something (usually meat) in a liquid (usually stock, wine or a combination thereof) on low heat for a longer period of time. 

Braised short ribs with apple.

Most often, braises are tough cuts of meat that benefit from long, slow cooking – turning them into the most succulent and flavorful of meals.

Ingredients

  • Bone-in beef short ribs
  • Mirepoix – carrots, celery and onions
  • Garlic – lots of it, please.
  • Apple cider (not apple juice)
  • Beef or chicken stock
  • Apple – I used a Honeycrisp, use whatever apple you love.
  • Herbs – Rosemary, thyme, bay leaves
  • Flour – to dust the short ribs.
  • Salt and pepper

What do I need to make this recipe?

I have a particular pot that I use for braises, a Le Creuset enameled cast-iron Dutch oven. I have had this pot for almost 25 years. It is not inexpensive, but in my opinion, it’s worth the investment.

Apple cider braised short ribs in Le Creuset Dutch oven.

Another piece of equipment that I would recommend is a good chef’s knife. Choose a knife that feels good in your hand and has good balance. I’ve had the same Wüsthof knife almost as long as I’ve had the Dutch oven pot, and I’m still using them both.

How to make cider braised short ribs

Any kind of a braise is a really easy meal to make, but they generally take time. If you work from home, this is a great dinner to start around lunchtime and let it slowly simmer away until the evening.

First, season the short ribs with salt and pepper. Don’t be shy about it, season them aggressively. Next, dust them with a bit of flour.

Sear them in a bit of oil in a hot Dutch oven until they are golden brown on both sides, then set them aside.

Wipe out the pot to get rid of the oil and dark bits of flour. Add the vegetables into the pot, along with the apple cider and stock.

Apple cider braised short rib recipe in Dutch oven.

Finally, nestle the short ribs back into the pot and put the lid on before sliding into the oven for the next few hours.

What can I serve with this?

Here are a few recipes that go really well with these cider braised short ribs:

  • Buttermilk biscuits
  • Beet apple spinach salad
  • Clementine upside down cake

And there you have it! Cider braised short ribs are a delicious and easy, “stick to your ribs” kind of supper that is perfect for colder weather.

Please share

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

Image for Pinterest.

I hope you love these cider braised short rib 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: 5 servings

Cider braised short ribs with vegetables

Cider braised short ribs with vegetables

Apple cider braised short ribs cooked low and slow give this one pot meal amazing flavor.

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

  • 4 lbs. bone-in beef short ribs
  • 2 yellow onions, sliced
  • 6 carrots, peeled and cut into 2 inch pieces
  • 3 stalks of celery, cut into 1 inch pieces
  • 1 1/2 cups apple cider
  • 2 cups beef (or chicken) stock
  • 6 cloves garlic, smashed
  • 1 apple, seeded and quartered
  • 3 tbsp. olive oil
  • 1/4 cup flour
  • kosher salt to taste
  • black pepper to taste
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 bay leaves

Instructions

    1. Preheat oven to 325°F.
    2. Heat olive oil in a heavy ovenproof pot (like a Dutch oven) over medium high heat.
    3. Season flour with a little salt and pepper, mix it with your fingers and dredge the short ribs in the flour. Shake off the excess flour and set aside.
    4. When the oil is hot, carefully add the ribs to the pot and brown on both sides. (You may have to do this in two batches; you don't want to crowd them or they won't brown properly.)
    5. Remove the ribs from the oil and set aside. (This can be done a day ahead if you are pressed for time; cover and refrigerate until ready to braise.)
    6. Wipe out the pot, then add the onions. Reduce heat to medium and cook until softened and beginning to caramelize, about 10 - 12 minutes. Add a pinch of salt and a few turns of the pepper grinder and stir. 
    7. Add the carrots, celery and garlic and cook for 5 more minutes. 
    8. Add apple cider and beef stock to the pot and stir to combine. Put the ribs back into the pot, then add bay leaves, thyme, rosemary and stock. 
    9. Season with a few pinches of salt and a few more turns of the pepper grinder. Place lid on the pot and slide into the oven for 3 - 3 1/2 hours.
    10. Remove the pot from the oven and allow the ribs to cool slightly, uncovered. Remove the ribs and set aside, remove bay leaves, rosemary and thyme, and discard.
    11. Remove vegetables from the pot and pour liquid into a glass measuring cup. Skim the fat from the surface, then puree the braising liquid with 1/4 of the vegetables to make a gravy. (*see note)
    12. Return the short ribs to the pot and serve.

    Notes

    Chef's Tip:

    To skim the fat, I use a gravy separator. The other option is to put it in the freezer for a bit to let it solidify. Then, you can easily lift the layer of fat right off the top.

    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:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 503Sodium: 374mgFiber: 4gSugar: 15gProtein: 95g

    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 without prior written permission. Thank you!

    Originally published 12/23/11, most recent update 1/18/22.

    Filed Under: Dinner

    How to make homemade dog food

    January 15, 2022

    Home » Pook’s Blog

    Making homemade dog food is a great, healthy option for your pup. Knowing exactly what you are feeding your pet, from food to homemade dog treat recipes, helps to give them the healthiest options with no questionable ingredients. Plus, you can tailor it to your pup’s specific needs and taste buds.

    Homemade dog food in small red bowl.

    This recipe is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

    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.

    Homemade dog food

    If your pup has some health issues, or you just want to be in control of what your dog is eating, making your own dog food is the way to go.

    Before I started doing this for Sugar a few years ago, I didn’t know how to make my own dog food. Turns out, it’s pretty simple.

    Salmon and potato dog food in pet bowl.

    Before you change your dog’s diet, please consult your veterinarian. A dog’s nutritional needs are not the same as a human’s needs, nor are the needs of all dogs the same.

    Your vet can provide specific information based on your pet.

    Ingredients

    There are so many people who want to know “how to cook dog food”. I get emails almost every week from readers (thank you!) asking about it.

    So, let’s start with the ingredient list.

    Ingredients for salmon dog food.

    My homemade dog food recipe is made from 7 simple ingredients:

    • Spinach – everyone needs leafy greens, even your dog.
    • Pumpkin – great source of fiber, make sure it is 100% pure pumpkin.
    • Egg whites – excellent source of protein, low in fat.
    • Idaho® potatoes – these spuds are a great source of vitamins B6 and C, plus potassium.
    • Salmon – nutrient dense protein, full of omega-3s, B6 and vitamin D. Use fresh or canned.
    • Coconut oil – a healthy fat.
    • Carrots – full of vitamin A.

    How to make dog food

    Our veterinarian recommended a website called balanceit.com a few years ago. This site helps you to determine whether or not all of your pup’s nutritional needs are being met.

    This recipe was approved and met all the criteria, so let’s get to it.

    How to make homemade dog food.

    This salmon dog food recipe is perfect for beginners, it is super simple and fast –

    1. First, let the Idaho® potatoes simmer in a bit of water to soften. This will take about 8 – 10 minutes.
    2. Then add the grated carrot and coconut oil, let it cook for a few minutes, then move it to one side of the pot.
    3. Add in the egg white, breaking it up as it cooks.
    4. Add spinach and salmon, mix to combine and cover. Cook for 7 – 8 minutes, until salmon is cooked through.
    5. Remove from heat, stir in pumpkin purée.
    Homemade salmon dog food.

    This recipe is perfectly balanced to provide the protein, healthy fats, carbohydrates, calcium and essential fatty acids that dogs need.

    Sugar loves salmon, so this is our go-to recipe for her. When she gets tired of the same thing, like we all do, I switch it a ground turkey dog food.

    How to transition your dog to homemade dog food

    Abruptly changing your dog’s diet could cause them gastrointestinal distress, if you catch my drift, and that’s not fun for anyone.

    If you’re currently feeding your pup store-bought dog food, start the transition by replacing a portion of their regular food with homemade.

    Salmon dog food.

    For example – if your dog eats 1 cup of food a day, replace 1/4 cup of that food with homemade dog food and mix it in. Do this for a few days, then up it to 1/3 or 1/2 of the food.

    Dogs with sensitive bellies may require an even slower transition. Trust me on this one – you’ll thank me for it later. In the long run, it will be better for your dog’s digestion.

    What do I need to make this salmon dog food recipe?

    • Small heavy-bottomed pot – a Dutch oven is my “go-to” pot.
    • Half pint containers for storage – I use reusable containers instead of zip-top plastic bags, plus it’s easier to stack these in the fridge.
    Homemade dog food in containers.

    Dog food and treat recipes

    • How to make oatmeal for dogs
    • Peanut butter banana dog treats
    • Banana pumpkin dog treats
    • Soft pumpkin dog treats
    • Potato and cheese dog treats

    Please share

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

    Image for Pinterest.

    I hope your pup loves this homemade dog food recipe! 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: 4 cups

    Homemade dog food

    Homemade dog food

    If your pup has some health issues, or you just want to be in control of what your dog is eating, homemade dog food is the way to go.

    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes

    Ingredients

    • 1/2 cup water
    • 11 ounces Idaho® Russet potatoes, peeled and diced (about 2 potatoes)
    • 1 large carrot, peeled and grated
    • 1 tbsp. coconut oil
    • 1/2 cup egg whites
    • 1 cup chopped spinach, packed
    • 8 ounces salmon, raw or canned
    • 1/3 cup canned pumpkin

    Instructions

    1. Heat a heavy-bottomed pan over medium heat.
    2. Add 1/2 cup water and diced Idaho® potatoes. Cover pot and let potatoes simmer for 8 - 10 minutes, until they have softened.
    3. Uncover and add grated carrot and coconut oil. Stir to combine and cook for 2 - 3 minutes. Move potatoes and carrots to one side of the pot.
    4. Add egg whites and let them cook for 4 - 5 minutes until set. Use a wooden spoon to break them up into small pieces, then stir to combine with potatoes and carrots.
    5. Add spinach and salmon and stir to combine. Cover the pot and cook for an additional 7 - 8 minutes until salmon is cooked.
    6. Stir in canned pumpkin and remove from heat. Set aside to cool slightly before feeding to your pup.

    Notes

    Leftover food can be stored in the refrigerator for up to 3 days.

    Recommended Products

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

    • Lodge Enameled Cast Iron Dutch Oven, 3-Quart
      Lodge Enameled Cast Iron Dutch Oven, 3-Quart

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1 cup

    Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 136mgCarbohydrates: 21gFiber: 4gSugar: 2gProtein: 20g

    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: Dog / Category: Dog Food

    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: Dog Food Tagged With: homemade dog food

    The BEST Italian vegetable cake recipe

    January 13, 2022

    Home » Pook’s Blog

    I’m no stranger to veggie cakes, and I can’t wait to share this latest version with you! This one has an Italian twist. Full of delicious Italian veggies and gooey mozzarella cheese, this Italian vegetable cake recipe is baked in a muffin tin for minimal cleanup and deliciously crispy edges.

    To make them easier to find, here are all of my veggie cake recipes in one place. If you’re new to making them, check out my post on how to make veggie cakes. It is full of helpful tips and tricks.

    Italian vegetable cakes on Swiss chard.

    Watch my veggie cake web story here.

    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.

    Italian veggie cakes

    I have a love for turning any and all veggies into delicious little patties and this Italian vegetable cake recipe is no different.

    Gluten free vegetable fritters on chard leaf.

    They are so versatile, which makes them a great option for meal-prepping as well. We have eaten them at all hours of the day. Try them with a poached egg on top for breakfast – it’s a great way to get an extra serving of vegetables in the morning.

    Why this recipe works

    Most of my veggie cake recipes are either fried or coated in breadcrumb and baked, and while that is incredibly delicious, I wanted to make these even quicker and easier.

    Baking them in a muffin tin gives me the individually sized portions that I’m looking for, plus the heat from the tin gives these vegetable cakes crispy edges. The cheese gets nicely browned and lacy around the top, like the edge of a pan pizza – it’s fantastic.

    Ingredients

    This recipe for Italian vegetable cakes is really simple and straightforward, but if time is tight, you can break it up to make it work for you.

    Prep all of the vegetables ahead of time, then mix and bake when you are ready.

    Ingredients for Italian vegetable cake recipe.
    • Broccoli rabe – Also called rapini, it is a green cruciferous vegetable. A good substitute would be broccoli.
    • Mozzarella – A block of regular mozzarella that you would use for pizza, not the fancy kind.
    • Egg
    • Eggplant – Regular eggplant, look for one with smooth skin, free of brown spots.
    • Basil – Fresh, dried, or a combination of both will work.
    • Garlic – Obviously.
    • Sun-dried tomato – Use the kind packed in oil, they are softer and that oil has a ton of flavor.
    • Chickpea flour – Also called besan or gram flour, it is loaded with protein and fiber, plus it has a delicious nutty flavor.
    • Swiss chard – A good substitute would be spinach or kale.
    • Salt and pepper

    How to make savory veggie cakes

    The first step in making these savory vegetable cakes is to roast the diced eggplant. I don’t bother peeling it or salting it and letting it sit to remove the excess liquid.

    Toss with a bit of olive oil, salt and pepper and slide it into a hot oven.

    Then, sauté the remaining vegetables, just to soften them a bit, and let let them cool.

    Mixed Italian vegetables in muffin tin.

    Once the vegetables have been cooked, all that’s left to finish this Italian veggie cake recipe is mixing everything up in a bowl and piling it into a muffin tin.

    You’ll want to make sure that you dice the veggies fairly small. Big chunks of vegetables won’t be quite as nice here.

    Diced vegetables in muffin tin.

    Finally, when the mixture has been evenly portioned in the muffin tin, press it down (as I have in the bottom right corner of the photo above).

    At this point, you could sprinkle a bit of extra cheese on top, or even buttery breadcrumbs, if you want an extra crunchy top.

    Baked Italian vegetable cakes in muffin tin.

    After they have cooled slightly, remove them from the tin and serve. They will keep in the fridge for 4 or 5 days, or in the freezer for a month.

    Are these Italian vegetable cakes vegan?

    Not as written, but you can swap out the cheese for vegan cheese and replace the egg with a chia seed egg.

    Can I fry these in a pan?

    Yes! Heat a few tablespoons of olive oil in a pan over medium-high heat. Drop a big spoonful of the mixture into the pan and let it cook for a few minutes on both sides, until golden brown.

    Helpful tools and equipment

    To make this Italian vegetable cake recipe, you’ll need the following:

    • Muffin tin – regular size pan
    • Small offset spatula – the veggie cakes pop right out with this tool!
    • Medium sauté pan – I like this one will the taller sides to keep the greens contained until they cook down.
    • Half size baking sheets – One can never have enough sheet pans. If yours warp in a hot oven, replace them with these.
    Vegetables cakes with Italian vegetables and herbs.

    Serving suggestions for Italian vegetable cakes

    These veggie cakes loaded with Italian vegetables are perfect for any time of the day. They are a nutrient-dense breakfast with a poached egg on top, or as a light lunch.

    To serve them as a side with dinner, here are a few mains to consider:

    • Cranberry chicken
    • Rosemary lemon chicken thighs
    • Pan fried corvina fish
    • Brown sugar bourbon salmon

    Please share

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

    Image for pinterest.

    I hope you love this Italian vegetable 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: 9 vegetables cakes

    The BEST Italian vegetable cake recipe

    The BEST Italian vegetable cake recipe

    Full of veggies and mozzarella cheese, this easy, gluten-free Italian vegetable cake recipe is baked in a muffin tin for minimal cleanup.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes

    Ingredients

    • 1 medium eggplant (1 lb.), diced small
    • 3 tbsp. olive oil
    • 1 medium onion, diced small
    • 3 cloves garlic, peeled and minced
    • 1/2 bunch broccoli rabe, chopped small (about 1 cup) *see note
    • 2 cups Swiss chard, finely sliced *see note
    • 1/4 cup sun-dried tomatoes, diced
    • 1/4 cup fresh basil, chopped, or 1 tbsp. dried basil
    • 1 egg
    • 1/4 cup chickpea flour
    • 1/2 cup grated mozzarella cheese
    • salt and pepper to taste

    Instructions

    1. Preheat oven to 375°F / 190°C / Gas mark 5.
    2. Toss diced eggplant with 1 - 2 tbsp. olive oil, a pinch of salt and a few grinds of pepper. Place on parchment-lined sheet pan (eggplant will stick to pan without paper!) and roast for 20 minutes, or until softened and browned, then set aside to cool.
    3. While eggplant is roasting, heat a medium sauté pan over medium / medium-high heat. Add remaining olive oil to pan. Then add onions and cook for 4 - 5 minutes until beginning to soften.
    4. Add garlic, broccoli rabe, chard, salt and pepper, and dried basil if using. Cook for 3 - 4 minutes, until vegetables wilt. Remove from heat and add sun-dried tomatoes and fresh basil (if using).
    5. Sprinkle chickpea flour over warm vegetables and stir to mix well, set aside to cool.
    6. In a medium mixing bowl, whisk egg, then add cheese. Add vegetable mixture to bowl and mix to combine.
    7. Portion evenly into 9 muffin cups and bake for 14 - 16 minutes.

    Notes

    Substitute broccoli for broccoli rabe.

    Substitute spinach or kale for Swiss chard.

    Recommended Products

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

    Nutrition Information:

    Yield:

    9

    Serving Size:

    1 vegetable cake

    Amount Per Serving: Calories: 104Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 155mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 5g

    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: Vegetable

    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: Vegetable, Vegetarian Tagged With: veggie cake recipes

    Easy lavender scones recipe

    January 10, 2022

    Home » Pook’s Blog

    Lavender scones are an extra special brunch treat. Made with common pantry ingredients, these easy heart-shaped scones are perfect for Valentine’s Day.

    Lemon and lavender scones on wooden board.

    This quick and easy scone recipe is perfect for any special occasion. Topped with coarse sugar for extra sweetness and texture, and a hint of lemon zest in the dough, these lavender scones are a delicious tea time or brunch treat.

    Watch my lavender scones web story here.

    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.

    Lavender Scones

    The flavors in these scones practically scream Spring. They are just the thing to serve at bridal or baby showers, Easter brunch or Mother’s Day.

    But, I also really like them for Valentine’s day, or any day, if I’m being honest.

    Heart-shaped scones with fresh lavender on white background.

    For me, there is hardly anything better with a cup of tea or coffee than a slightly sweet baked good. And this scone recipe is just that – they are not overly sweet, even with the sprinkling of coarse sugar on top.

    The lemon zest in the dough brightens everything up and gives these scones a bit of zing and the lavender is just enough to give the scones a hint of flavor.

    I promise it will not taste like you are eating a bar of granny’s fancy soap.

    Scones on wooden board with lavender and lemons.

    Ingredients

    The ingredients for these scones are common pantry items, with the exception of the lavender.

    When purchasing lavender for culinary use, you want to make sure you are buying food-grade lavender. Some of the lavender sold in craft stores is not meant for consumption, so check the label carefully. The only ingredient should be organic lavender flowers.

    Ingredients for lavender scones.
    • Milk – I recommend using whole milk in this recipe, but if you have 2% that is fine.
    • Sugar – Regular granulated (caster) sugar gives the scones a bit of sweetness.
    • Lemon – The zest is where most of the flavor is and that’s what we’re using.
    • Flour – Regular, all-purpose (plain) flour.
    • Unsalted Butter – gives our scones moisture and flavor.
    • Baking powder – helps the scones to bake up nice and tall.
    • Salt – I used fine sea salt, it gives the scones flavor. All baked goods need salt.
    • Egg – Provides structure, flavor and rise.
    • Culinary lavender – gives baked goods a lovely floral flavor.

    Lastly, a kitchen scale is also recommended. This is the same scale that I own, and using a scale to measure in baking versus cups will give you more accurate measurements.

    Lavender buds in mortar and pestle.

    These are lavender buds. Because they are a natural ingredient, you will find a few small pieces of twiggy stems in them. Just pick them out and throw them away.

    One thing to look for is color – you want the lavender to be bright purple. If it looks very muted or gray, it’s old and it won’t have much flavor.

    How to make scones

    First, dice butter into small pieces, or grate on a box grater. Place it into the freezer for a few minutes while you measure the dry ingredients.

    Next, mix dry ingredients together in a medium bowl, then add cold butter and work it into the flour mixture using a dough blender, a fork or your fingers until it looks like coarse crumbs.

    Step by step photos for how to make scones.

    Whisk egg and milk together, then mix into the dough with a spatula. My favorite rubber spatulas are these heavy duty commercial grade ones.

    Once you no longer see big pockets of flour, and the dough is starting to come together on its own, you’re done.

    Lavender scone dough on marble countertop.

    Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Do not knead the dough, press it together as you are forming a circle.

    Cutting out heart-shaped dough.

    Dip the cutter into flour and press straight down. Lift cutter straight up, out of the dough – do not twist. Place lavender scones on parchment-lined baking sheet.

    Gently gather scraps and press together, repeating until dough is used up. Brush the tops with milk and sprinkle with coarse sugar before baking.

    Heart-shaped scones on cooling rack.

    Lavender scones are best served on the day they baked. They can be refreshed in the microwave or a warm oven the next day, or you can freeze them for up to 3 months. If freezing, I recommend omitting the sugar sprinkled on top.

    Heart-shaped scones on board with flowers.

    This easy recipe bakes up nice and tall, and the scones hold their shape beautifully. Serve them with blueberry bourbon jam and clotted cream, or eat them as is – they are absolutely delicious either way.

    Easy brunch recipes

    • Restaurant-style Bloody Marys
    • Crispy, cheesy hash browns
    • Red flannel hash
    • Fig jam with vanilla bean
    • Strawberry key lime jam
    • Blueberry blackberry freezer jam
    Baked goods on plate.

    Please share!

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

    Image for pinterest.

    I hope you love this lavender scones 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: 9 scones

    Lavender Scones

    Lemon and lavender scones on wooden board.

    Easy lavender scones perfect for Valentine's Day or Sunday brunch.

    Prep Time 10 minutes
    Cook Time 16 minutes
    Total Time 26 minutes

    Ingredients

    • 2 1/2 c. all purpose (plain) flour (350 g)
    • 1/4 c. sugar
    • 1 1/2 tbsp. baking powder
    • 1/2 tsp. salt
    • 5 tbsp. cold, unsalted butter, cut into small cubes or grated (75 g)
    • zest of 1 - 2 lemons
    • 1 egg
    • 3/4 c. whole milk (175 ml)
    • 2 tsp. culinary lavender
    • 3 tbsp. coarse sanding sugar for tops, optional, but recommended

    Instructions

    1. Preheat oven to 400°F / 200°C.
    2. Whisk flour, sugar, baking powder, salt, lemon zest and lavender together in a medium bowl.
    3. Add cold butter to dry ingredients and use a pastry blender, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs.
    4. Remove 2 tbsp. of milk and set aside. We'll use this to brush the tops of the scones. Beat remaining milk and egg together, then add to dry ingredients and stir with spatula until just combined and no big pockets of flour remain.
    5. Turn dough out onto lightly floured surface and press together - do not knead dough. Press out into a 1 inch thick round.
    6. Dip a medium-sized cutter into flour, then press straight down into dough and pull straight up. Do not twist the cutter. Place scones on parchment-lined baking sheet. Repeat until all the dough is used up. Gather and lightly press dough together to cut the last few.
    7. Brush tops with reserved milk, sprinkle each scone with 1 tsp. coarse sugar and bake for 14 - 16 minutes.
    8. Place on cooling rack to cool slightly before serving.

    Notes

    Instead of cutting out shapes, you can cut the circle of dough into wedges (like a pie) and bake.

    If your oven runs hot, check scones at 12 minutes.

    Rotate pan halfway through for even browning.

    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

    Nutrition Information:

    Yield:

    9

    Serving Size:

    1

    Amount Per Serving: Calories: 121Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 391mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 2g

    Nutrition calculated by a third part company

    Did you make this recipe?

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

    © Cheryl Bennett
    Cuisine: English / Category: Breakfast

    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!

    Originally published 11/24/14, most recent update 1/10/22.

    Filed Under: Breakfast Tagged With: scone recipes

    How to make cranberry chicken

    January 4, 2022

    Home » Pook’s Blog

    This easy recipe for cranberry chicken is made in one pan on the stovetop. Fresh cranberries bring a bit of sweet-tart flavor, with plenty of fresh herbs and garlic to make this simple dinner your new cool weather favorite.

    Cranberry chicken recipe on white platter.

    Like my cranberry chutney, this recipe uses fresh cranberries. I love the flavor they bring to this weeknight dinner. Cook them down into a thick, luscious sauce that is the perfect complement to chicken.

    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.

    Cranberry chicken recipe

    Over the holidays, I bought a few bags of fresh cranberries with the intention of making all kinds of cranberry recipes. Long story short, it didn’t happen.

    Chicken and cranberries with lemon and herbs.

    I needed a way to use them up (because food waste is a no no), so this cranberry chicken recipe was the solution.

    Ingredients

    This recipes uses common ingredients that you most likely already have in the fridge, with the exception of fresh herbs, but you could also use their dry counterparts.

    I used two small onions, plus a shallot that I had leftover from my Thai chicken salad. Use whatever you have.

    Ingredients for chicken with cranberries.

    One word on the fresh cranberries – look for firm, plump cranberries. Pick through them, and toss anything that is mushy, brown, wrinkled or shows signs of mold. You do not want to add those to the pan.

    How to make cranberry chicken

    Making this recipe is super simple, I’ll walk you through it step by step.

    Step 1: Brown the chicken breasts, then set aside. We are not cooking them all the way through, just giving one side a bit of color.

    Step 2: Soften onions slightly, then add cranberries, garlic, mustard, brown sugar, stock, salt and pepper to taste, and if using dried herbs, this is the time to add them. If you’re using fresh herbs, we’ll add them later.

    This is what the mixture will look like when it starts out.

    Cranberries in pot.

    After 10 – 15 minutes of simmering, the cranberries will burst, and the mixture will be slightly thickened and cooked down.

    Cooked down cranberry sauce in pot.

    What a difference a few minutes makes! Now that our cranberries have cooked down, you get to decide how thick you want the sauce for the chicken. At this stage it will have some body, but still has plenty of liquid.

    If that’s how you like it, proceed with the next step. If you want the sauce thicker, uncover the pot, increase the heat slightly and let it simmer for another 5 – 10 minutes to cook out the liquid.

    Keep an eye on it, because the water will evaporate quickly and you don’t want it to burn.

    Cranberry chicken in pot with herbs.

    Step 3: Add chicken breasts to the pot with the cranberry mixture. If you’re using fresh herbs, this is the time to add them. You could chop them up and add to the pot, or if you’re lazy like me, just toss them in.

    If you like a strong rosemary flavor, you can add the rosemary sprigs in with the cranberries. They are pretty hearty, and can take the heat, but the thyme is better if you add it with the chicken.

    Chicken on white platter with herbs.

    Cover the pot and simmer until chicken breasts are cooked through. Save some extra herbs for garnish, if you like, and you’re ready to serve!

    This easy dinner is perfect for weeknight cooking, and it’s a great way to rescue leftover veggies and herbs from the fridge.

    What to serve with it

    Here are a few of our favorite sides and salads to serve with this chicken recipe.

    • Roasted honeynut squash
    • Baked fingerling potatoes
    • Sautéed broccolini
    • Warm bulgur wheat salad with chickpeas
    • Mediterranean quinoa salad
    Easy chicken dinner on platter.

    Please share

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

    Image for Pinterest

    I hope you love this easy cranberry chicken 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: 4 servings

    Cranberry chicken

    Cranberry chicken

    Easy cranberry chicken recipe made with fresh cranberries make this one pan dinner a quick and delicious meal.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes

    Ingredients

    • 4 boneless, skinless chicken breasts (you could also use thighs)
    • 1/4 cup olive oil
    • 1 large onion, diced (or two small onions or shallots)
    • 1 1/2 cups fresh cranberries, picked over
    • 1/4 cup brown sugar, packed
    • 4 cloves garlic, minced
    • 1/2 cup chicken stock
    • 1 1/2 tbsp. whole grain mustard
    • 1 lemon
    • 1 tbsp. fresh rosemary ( or 1 tsp. dried)
    • 1 tbsp. fresh thyme (or 1 tsp. dried)
    • Salt and pepper to taste

    Instructions

    1. In a medium pot, or deep pan, brown one side of the chicken breasts in half of the olive oil over medium high heat (place into pan and do not touch it for 4 - 5 minutes). Remove from pan and set aside.
    2. Do not wipe out pan. Add remaining olive oil to the pan and reduce heat to medium. Add onions and cook for 3 - 4 minutes, just to let them begin to soften.
    3. Add cranberries, brown sugar, garlic, chicken stock, whole grain mustard, the zest of 1 lemon (reserve the zested lemon for later), salt and pepper. If you are using dry herbs, add them to the pot as well.
    4. Stir well to combine, then cover with a tight-fitting lid and reduce heat to medium / medium-low. Cook for 10 - 15 minutes, until cranberries have burst and cooked down a bit. If you want the sauce thicker, remove cover from pot, increase heat slightly and let mixture simmer while stirring frequently. Cook for another 5 - 10 minutes until desired consistency.
    5. Return chicken to pan. Add fresh herbs and cover. Cook on medium low heat for 8 - 12 minutes, depending on the size of the chicken breasts.
    6. Squeeze a bit of fresh lemon juice over the cranberry chicken, if desired. *I like to char my lemon halves before I do this - place them cut side down in a HOT pan and don't touch them for 3 - 4 minutes. Remove from pan when they are deep brown and caramelized.

    Notes

    Frozen cranberries may be substituted for fresh, but they will release more liquid and make the sauce a bit thinner. You'll have to cook it out a bit longer to reduce and thicken.

    Recommended Products

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    • 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:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 419Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 103mgSodium: 275mgCarbohydrates: 24gFiber: 3gSugar: 15gProtein: 39g

    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 without prior written permission. Thank you!

    Filed Under: Dinner Tagged With: chicken

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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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