Tag Archives: nutmeg

Chicken Dumpling Soup

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Serves: 8 | Total Time: 1 Hour 15 Minutes


Jump to Recipe

Growing up, chicken dumpling soup was a favorite recipe that my mom would make. It didn’t matter the time of year; if she made it in the winter, it was a warming comfort food after coming in out of the cold, but she would make it in the summertime too. Chicken dumpling soup can be flavored so many different ways, and one of my mom’s favorites was throwing in as many fresh garden veggies as she could harvest on any particular day.

I distinctly remember carrots as a main ingredient in my mom’s chicken dumpling soup recipe. Oh, those bright orange pops of flavor amidst all those juicy chunks of chicken and plump dumplings swimming around in that herby broth… I suppose I may be partial to the use of carrots because they are one of my favorite veggies, but if you prefer, you can change up the carrots with peas, or use them both together. (I would have added peas, but Mark is not a fan and would just pick them out!)

Instant Pot Chicken And Dumplings

My mom makes her chicken dumpling soup with cream, which is fine and dandy if you are using white meat, but I chose to make this recipe without it because I am using dark meat with the bones in. I really want the carrot and herb flavors to shine in the homemade chicken stock that is the base for this chicken and dumpling soup. 

Now, before you fret over having to make homemade chicken stock, I just want to point out that you don’t have to go through the trouble! Since this soup is made in the Instant Pot, you can make the stock at the same time as you make the soup.

Yep, one and done.

How nice!

Chicken And Dumplings Instant Pot
Buy the INSTANT POT 7 in 1 Pressure Cooker at Macy’s

To do this, you’ll throw in whole chicken pieces with the skin and bone intact. This renders a rich and fatty broth that packs enough of its own flavor, so adding cream really isn’t necessary. If you don’t want to deal with fishing out all the bones later, you can use boneless chicken pieces, but I highly recommend using dark meat as it imparts some of that fattiness that makes homemade stock so flavorful. If you decide to omit the bones, add some butter or olive oil to really amp up the savory flavor or your broth may fall flat.

And now… about how to make homemade dumplings for chicken and dumplings…

A first glance at the recipe may have you thinking…. a recipe for chicken soup dumplings with nutmeg!? 

Making Soup In Instant Pot

Yeah, I personally think this is how to make the perfect dumplings… you want them to have a hint of flavor, but not so much that they overpower the rest of the soup. A tiny sprinkling of nutmeg in the soup dumpling dough boosts the meaty flavor of the broth just enough for you to say WOW! without knowing that it is nutmeg. I have been known to use nutmeg in chili, meat seasonings, and all kinds of slow cooked or Instant Pot stews and soups. Nutmeg may be commonly known as a spice used in fall sweet treats and winter ciders, but it plays a great supporting role in savory dishes, too. Just use it sparingly!

Making this soup in the Instant Pot rocks because it puts out a long, slow cooked flavor in just over an hour. Perfect for busy cooks! So… if you don’t have an Instant Pot, you need to get one. The prices have come down, and I can’t tell you how it is worth the investment to have an Instant Pot in the house. Here are a few suggestions to make it easy (just click on your preferred retailer to see the options):

Soup Dumpling Recipe

This recipe makes enough for 8. Even though it is only Mark and I in the house (and our three cats, but they don’t eat soup!), I usually make the whole shebang and then freeze the remaining soup for later. Because there is no cream in the base, the dumplings and broth freeze quite nicely! If you are a family of four, you can freeze enough for another round. Perfect for when you just don’t feel like cooking at all, or are too darn busy to on any given night. Just pull this easy homemade freezer soup out in the morning, then heat it on the stove (or microwave) when it’s dinnertime.

Double nice!


Chicken Dumpling Soup Instant Pot Recipe
Chicken Dumpling Soup Recipe

Chicken Dumpling Soup

How to cook dumplings with chicken has never been easier with this chicken dumpling soup Instant Pot recipe. This chicken dumpling soup can be made ahead for later since both the dumplings and broth freeze well.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course, Soup
Cuisine American
Servings 8 people

Equipment

  • Instant Pot

Ingredients
  

  • FOR THE SOUP:
  • 4 large chicken leg quarters with skin and bone
  • 4 cups water
  • 2 cups chicken broth
  • 4 chicken bullion cubes
  • 6 medium carrots sliced
  • 1 whole white onion chopped into big chunks
  • 2 tablespoons fresh thyme leaves chopped
  • 2 tablespoons fresh rosemary leaves chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • FOR THE DUMPLINGS:
  • ½ cup whole milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg

Instructions
 

  • Add all of the ingredients for the soup to the Instant Pot and give them a couple of stirs. Secure the lid and set to pressure cook on high for 15 minutes (30 minutes if using frozen chicken).
  • While the soup is cooking, prepare the dumplings by sifting together the flour, baking powder, and salt into a medium bowl. Add the nutmeg and black pepper and whisk to evenly combine. Whisk the eggs and milk together in a separate bowl, then slowly add the wet ingredients to the dry ingredients, stirring as you go. Continue to stir until no dry clumps remain, then set the dough aside until ready to use.
  • Once the timer on the Instant Pot goes off, carefully open the vent to quickly release the pressure. When it is safe to remove the lid, carefully do so. Use a ladle and a carving fork to shred the meat and to fish the bones, cartilage and skin out of the soup. This will take about 10 minutes, but take your time getting these things out. It is never fun to bite into a mouthful of cartilage or worse, a bone. Although this step may be a bit tedious, don’t be tempted to use boneless chicken. The skin, bones, and cartilage are what give the broth its flavor! (See the note below if you still want to use boneless chicken.)
  • Cancel the ‘warm’ setting and set the Instant Pot to the ‘soup / stew’ setting, then add the dumplings to the stew. I use two teaspoons to do this; one to scoop up about 1 teaspoon of dough and the other to slide the dough off into the stew. When you add a dumpling to the stew, immediately dunk it below the surface of the broth. Although the dumplings will float back up, dunking them coats them with fat and keeps them from sticking together. Continue until all of the dough is used up, varying the dumpling size a bit to make it interesting. The dumplings will double in size as they cook, so don’t make them any bigger than 1 teaspoon (or they may not cook all the way through). Once all of the dumplings are in the stew, continue to cook the stew uncovered for another 15 minutes. It will begin to boil, this is ok.
  • When ready to serve the soup, cancel all settings on the Instant Pot and allow the stew to cool slightly because it will be very hot by this point. Use a large ladle to serve it into bowls and garnish with fresh parsley, a sprinkle of sea salt and a grind of black pepper.

Notes

Should you decide to use boneless chicken, dark meat will give you the best result that is most similar to homemade stock. If you prefer using white meat, add some olive oil or butter to the soup in step one to prevent your broth from falling flat.
Keyword chicken and dumpling soup, chicken and dumplings instant pot, chicken dumpling soup, chicken dumpling soup can, chicken dumpling soup instant pot, chicken dumpling soup recipe, dumplings and broth, how to make homemade dumplings for chicken and dumplings, how to make perfect dumplings, instant pot chicken and dumplings, recipe for chicken soup dumplings, soup dumpling dough, soup dumpling recipe
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Pumpkin Pie Truffles

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Makes: 30 Pieces | Total Time: 12 Hours 50 Minutes

Pumpkin pie is so deliciously traditional, but if you are on dessert duty and need to travel by car to your Thanksgiving feast, pumpkin pie may not travel well….. (imagine the scene – a deer jumps out into the road, you hit the breaks, and your pumpkin pie ends up on the floor beneath your dashboard.)

These pumpkin pie truffles will solve this fall dessert dilemma! They are easy to make because they only require 6 ingredients and can be made up to a week in advance. Because they are bitesize and coated in chocolate, they travel very well (even if the container they are in ends up on the floor of your car.)

I just love to have these mini fall desserts on hand throughout the autumn season. They are so rich and creamy! I keep them in the fridge this time of year so that they are easy to grab whenever I get a hankering for something sweet.

Although these pumpkin pie truffles are small, they are very filling and pack a lot of flavor. One batch of 30 should be enough for an intimate Thanksgiving gathering. Simply multiply the recipe if you need to feed a larger crowd. 


Pumpkin Pie Truffles

Total Time: 12 Hours 50 Minutes

Prep: 20 Minutes / Cook: 30 Minutes / Chill: 12 Hours

INGREDIENTS:

  • 12 ounces ginger snaps
  • 1 tablespoon ground cinnamon
  • 8 ounces cream cheese, softened
  • 1/4 cup pumpkin puree
  • 22 ounces (2 packages) white baking chips
  • freshly grated nutmeg, for garnish

RECIPE DIRECTIONS:

1. Add the ginger snaps to a food processor and pulse until coarsely ground. Add cinnamon and pulse until well combined.

2. Using a spoon, break up the cream cheese and add it in an even layer on top of the crumbs in the food processor. Add the pumpkin puree. Process on high until mixture begins to bind up, then switch to low speed and continue to process until mixture becomes smooth and creamy, about 1-2 minutes more. The mixture will resemble thick frosting. Transfer the mixture to a bowl and refrigerate for a minimum of 4 hours.

3. Once the mixture has set and is firm, form it into balls (about 1 to 1 1/2 tablespoons per ball). Place the balls on a parchment-lined baking sheet. You should have about 30 balls when finished. Place the baking sheet with the balls into the freezer and allow to freeze a minimum of 7 hours or overnight.

Thanksgiving Desserts

4. When the truffles have finished freezing, transfer them from the baking sheet to a bowl and place them back into the freezer. Keep the baking sheet with the parchment paper next to the stove where you will be melting the chocolate. 

5. Melt the white chocolate in a double boiler, stirring frequently until smooth and no lumps remain. Keep a rubber spatula, a fork and a small spoon nearby.

6. Remove one truffle from the freezer and drop it into the melted white chocolate. (You do not want them to warm up, so it is important to take them out of the freezer only one at a time.) Use the spoon to gently roll it around in the chocolate until it is completely coated, working quickly so that the truffle does not lose its shape. Carefully remove the truffle from the chocolate by lifting it up with a fork (do not pierce the truffle with the fork). Gently tap the fork on the side of the pot to remove any excess chocolate. Use the spoon to scrape the underside of the fork on which the truffle is resting, further removing any excess chocolate so that it drips back into the pot. Keeping the fork level so that the truffle does not roll off, carefully move it to the parchment-lined baking sheet. Lay the fork on the sheet and use the spoon to gently slide the truffle off onto the sheet, then quickly pull the spoon away from the truffle with a slight flick of the wrist to keep the chocolate intact around it. This may take some practice, so be patient! If some of the chocolate comes away from the truffle, simply spoon some more over it to cover the bare spot. (Don’t worry if the chocolate pools around the truffle, you can always trim it off later when it cools.) Repeat this process with the remaining truffles. 

*Note: If the chocolate starts to bind up, don’t fret. You are adding something frozen to something that has been melted, so the chocolate may cool down a bit and begin to solidify. If this happens, and it probably will, use the rubber spatula to scrape the chocolate down the sides of the pot as well as from the bottom, then stir vigorously until the chocolate fully melts and becomes smooth again, after which you may carry on coating the rest of the truffles.

Thanksgiving Treats To Make

7. When all of the truffles have been coated, transfer the sheet pan to the refrigerator until the chocolate has set, about an hour. You will have a good amount of white chocolate remaining in the double boiler. Use the rubber spatula to transfer remaining chocolate to a sheet of tin foil laying flat. Spread the chocolate into a layer about 1/4 inch thick and allow to cool, then chop it into chunks. Place chunks into a zip-lock bag for future use in cookies, cocoa, etc. (You now have white chocolate chunks that are lightly seasoned with pumpkin spice!)

8. Transfer truffles to a large zip-lock bag and keep in the refrigerator until ready to use. Serve the truffles by placing them in small confectionary bowls, sprinkle with freshly ground nutmeg.


Thanksgiving Dessert Ideas
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Roasted Red Pepper Ravioli

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Serves: 4 | Total Time: 5 Hours

Who doesn’t love the idea of homemade ravioli made with roasted red peppers?

In this recipe, I used wonton wrappers in leu of making the pasta from scratch (so much easier!). Wontons are thin yet incredibly sturdy, so you get a gourmet ravioli that lets the appetizing color of the red peppers peek through before you even take a bite. Sub in actual basil for the essential oil, and that filling will be speckled with rich green flecks. 

Truly a feast for the eyes. 

Don’t stop here, though. The flavors in this homemade ravioli filling are what make this dish so divine. 

Infusing the olive oil for the sauce with garlic and roasted red pepper is easy, too, and it can be done while you are putting the ravioli together. 

And there you have it, and easy gourmet dinner made right in your own kitchen!

Light a candle or two, turn down the lights, and open up a bottle of your favorite, special occasion wine. 

Because – tonight – the special occasion is you.


Roasted Red Pepper Ravioli

Total Time: 5 Hours

Prep: 30 Minutes / Cook: 30 Minutes / Freeze: 4 Hours

INGREDIENTS:

  • 1/2 lb. ground pork sausage
  • 2 tablespoons salted butter, divided
  • 3 cloves garlic; 2 chopped and 1 whole, smashed
  • 1/2 cup whole milk ricotta
  • 1 tablespoon tomato paste
  • 1 marinated roasted red pepper, roughly chopped
  • 1/2 teaspoon salt, plus more
  • pinch nutmeg
  • pinch ground black pepper
  • 1 drop basil essential oil
  • 2 toothpicks clove essential oil
  • 1 egg
  • 1 tablespoon water
  • 32 wonton wrappers
  • 1 tablespoon olive oil
  • fresh basil leaves, julienned, for garnish
  • fresh ground black pepper, for garnish
  • fresh grated parmesan cheese, for garnish

RECIPE DIRECTIONS:

1. Heat 1 tablespoon butter over medium in a small skillet. Brown the pork in the butter, stirring occasionally, about 5 minutes or until no longer pink. Use a wooden spoon to break up the pork as it cooks. Set aside and allow to cool slightly.

2. Place the pork, 2 cloves chopped garlic, ricotta, tomato paste, 1/2 of the roasted red pepper, 1/2 teaspoon salt, pepper, nutmeg, and essential oils in the bowl of a food processor. Pulse until ground into a paste, but not so much that it becomes smooth. You want some small chunks to remain.

3. In a cup, whisk together the egg and water. Unwrap the wonton wrappers and cover with a damp washcloth so that they do not dry out while you are working. Separate and lay the wontons out on a work surface, four at a time. Spoon 1 teaspoon of the pork filling onto each wonton, offset from the center toward one corner, but not too close to the edges. Use a pastry brush to brush the egg wash along the two sides of the wonton wrapper that are closest to the meat. Carefully fold over the wrappers to make a triangle, enclosing the meat filling, and press to seal.

How To Stuff Wonton Ravioli The Easy Way

4. Place the ravioli on a baking sheet lined with parchment paper so that they do not touch, then continue this process until all of the filling is used up. You should have about 32 raviolis when done. Place the baking sheets with the ravioli in the freezer and allow to freeze for a minimum of 4 hours. The wontons may dry out a little bit while they freeze, but they will re-hydrate again during cooking. Once they are frozen, place them into a large ziplock bag until ready to use.

How To Make Homemade Ravioli

5. When ready to make the ravioli: Preheat the oven to the lowest setting and prepare a sheet pan with a rack laid over it.

6. Heat olive oil in a small pan and add the smashed garlic clove. Swirl the pan frequently to keep the garlic from burning. When it is brown and fragrant, remove the garlic and discard, about 2 minutes. Add the remaining tablespoon butter to the hot olive oil and lower the heat to low, swirling the pan until melted. Add 3/4 of the remaining half of the roasted red pepper (reserve the rest for garnish), cover and keep the oil warm.

7. Fill a medium pot half full of liberally salted water and heat over high until it is boiling. Using a slotted spoon, carefully drop the frozen ravioli into the boiling water, about 4 to 6 at a time. Don’t crowd them or they will stick together! After 3 minutes, very carefully remove them to the prepared sheet pan. Place the ravioli in the warm oven, and continue with the rest of the ravioli, keeping them warm until you have finished cooking what you need.

8. Serve the ravioli on plates drizzled with a small amount of the infused olive oil mixture. Place them slightly overlapping, about 6 to 8 to a plate. Drizzle with more infused olive oil, top with a few of the remaining roasted red pepper pieces, and finish with a pinch of fresh basil. Garnish with freshly grated parmesan cheese and a grind of black pepper. Serve immediately.

Gourmet Cooking At Home With Roasted Red Pepper Ravioli

Gourmet Ravioli Recipe To Cook At Home
Roasted Red Pepper Ravioli Recipe

Roasted Red Pepper Ravioli

Gourmet cooking is made easy with these wanton wrapper ravioli stuffed with roasted red peppers, meat and cheese. A great dinner idea for tonight.
Prep Time 30 mins
Cook Time 30 mins
Freeze 4 hrs
Total Time 5 hrs
Course Main Course
Cuisine Gourmet, Italian
Servings 4 people
Calories 510 kcal

Ingredients
  

  • ½ pound ground pork sausage
  • 2 tablespoons salted butter divided
  • 2 cloves garlic; 2 chopped and 1 whole (smashed)
  • ½ cup whole milk ricotta
  • 1 tablespoon tomato paste
  • 1 roasted red pepper marinated in olive oil roughly chopped
  • ½ salt plus more
  • 1 pinch nutmeg
  • 1 pinch ground black pepper
  • 1 drop basil essential oil
  • 2 toothpicks clove essential oil
  • 1 egg
  • 1 tablespoon water
  • 32 wonton wrappers
  • 1 tablespoon olive oil
  • fresh basil leaves, julienned for garnish
  • fresh ground black pepper for garnish
  • fresh grated parmesan cheese for garnish

Instructions
 

  • Heat 1 tablespoon butter over medium in a small skillet. Brown the pork in the butter, stirring occasionally, about 5 minutes or until no longer pink. Use a wooden spoon to break up the pork as it cooks. Set aside and allow to cool slightly.
  • Place the pork, 2 cloves chopped garlic, ricotta, tomato paste, 1/2 of the roasted red pepper, 1/2 teaspoon salt, pepper, nutmeg, and essential oils in the bowl of a food processor. Pulse until ground into a paste, but not so much that it becomes smooth. You want some small chunks to remain.
  • In a cup, whisk together the egg and water. Unwrap the wonton wrappers and cover with a damp washcloth so that they do not dry out while you are working. Separate and lay the wontons out on a work surface, four at a time. Spoon 1 teaspoon of the pork filling onto each wonton, offset from the center toward one corner, but not too close to the edges. Use a pastry brush to brush the egg wash along the two sides of the wonton wrapper that are closest to the meat. Carefully fold over the wrappers to make a triangle, enclosing the meat filling, and press to seal.
  • Place the ravioli on a baking sheet lined with parchment paper so that they do not touch, then continue this process until all of the filling is used up. You should have about 32 raviolis when done. Place the baking sheets with the ravioli in the freezer and allow to freeze for a minimum of 4 hours. The wontons may dry out a little bit while they freeze, but they will re-hydrate again during cooking. Once they are frozen, place them into a large ziplock bag until ready to use.
  • When ready to make the ravioli: Preheat the oven to the lowest setting and prepare a sheet pan with a rack laid over it.
  • Heat olive oil in a small pan and add the smashed garlic clove. Swirl the pan frequently to keep the garlic from burning. When it is brown and fragrant, remove the garlic and discard, about 2 minutes. Add the remaining tablespoon butter to the hot olive oil and lower the heat to low, swirling the pan until melted. Add 3/4 of the remaining half of the roasted red pepper (reserve the rest for garnish), cover and keep the oil warm.
  • Fill a medium pot half full of liberally salted water and heat over high until it is boiling. Using a slotted spoon, carefully drop the frozen ravioli into the boiling water, about 4 to 6 at a time. Don't crowd them or they will stick together! After 3 minutes, very carefully remove them to the prepared sheet pan. Place the ravioli in the warm oven, and continue with the rest of the ravioli, keeping them warm until you have finished cooking what you need.
  • Serve the ravioli on plates drizzled with a small amount of the infused olive oil mixture. Place them slightly overlapping, about 6 to 8 to a plate. Drizzle with more infused olive oil, top with a few of the remaining roasted red pepper pieces, and finish with a pinch of fresh basil. Garnish with freshly grated parmesan cheese and a grind of black pepper. Serve immediately.
Keyword gourmet at home, how to make wonton ravioli, roasted red pepper ravioli
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Almond and Spice Pound Cake with Honey Cream Cheese Icing

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Makes: 1 Cake | Total Time: 1 Hour 50 Minutes

I am not a big fan of light and fluffy cakes. Give me a cheesecake, brownie cake, fruitcake, ice cream cake, butter cake… if it is a moist, dense cake – then I am happy!

If you are like me and you like all types of dense cakes (or you prefer to only eat the frosting off of traditional birthday cake) then you will love this super dense, yellow cake recipe.

My husband goes crazy whenever I make this cake, which is usually in the spring because of the vibrant flavor and bright yellow color. The saffron not only is a natural yellow food coloring, but it also adds the exotic flavor. 

People always comment on the unique flavors when I serve up this spiced almond cake, but as for me personally… I am particularly fond of the texture. It is dense and moist with an almost creamy center, and if I didn’t know better, I would guess this to be a pudding cake! 

And now, for the icing: Smooth like satin, rich, decadent…  I could go on. 

Pour a snifter of Amaretto for sipping with this indulgent dessert and call it a day!


Almond and Spice Pound Cake with Honey Cream Cheese Icing

Total Time: 1 Hour 50 Minutes

INGREDIENTS:

Cake:

  • 2 sticks unsalted butter, softened and divided
  • 1/4 teaspoon saffron threads, crushed
  • 3 cups cake flour
  • 1/4 cup instant dry milk
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh grated nutmeg
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/4 cup olive oil
  • 1/2 teaspoon almond extract

Icing:

  • 3 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 6 tablespoons powdered sugar
  • 4 tablespoons honey
  • 2 drops cardamom essential oil
  • 1/4 cup sliced almonds

RECIPE DIRECTIONS:

1. Prepare a loose-base ring cake pan by buttering and flouring it: Rub all parts of the inside of the pan with a half tablespoon of butter, then toss in all purpose flour, a spoonful at a time. Shift the pan around and keep adding flour until all sides are coated, then invert the pan and gently tap out any excess flour. Set aside.

2. Melt 3 1/2 tablespoons butter in a small saucepan over low heat until melted, then remove the pan from the heat. Be careful not to brown the butter! Once melted and off the heat, add the saffron to the butter and stir to mix it throughout. Set aside. (Hint, the saffron can be easily crushed into a powder by rubbing it between your thumb and forefinger over a small ramekin.)

3. While the butter is melting, sift together the cake flour, dry milk, baking powder, salt, and nutmeg into a large mixing bowl.

4. Using a stand mixer with the paddle attachment on slow speed, cream together 12 tablespoons butter (1 1/2 sticks) and sugar until just mixed. Then with the mixer still on slow speed, add the eggs (one at a time) followed by the saffron butter, olive oil, and almond extract. Gradually add the dry ingredients while keeping the mixer on and at the slowest speed possible. (There are two reasons for this; one, over mixing will produce a cake with gluey streaks and two, you don’t want all your dry mix flying out onto your counters and floor!) Once the dry ingredients are just mixed throughout, immediately turn off the mixer.

5. Use a rubber spatula to scoop the batter into the prepared cake pan. The batter will be thick. Once it is all in there, gently smooth it out with the spatula. Set the cake pan on a sheet tray and place it on a rack in the center of the oven and bake at 350F for one hour or until a toothpick comes out clean.

6. While the cake bakes, combine the remaining 3 tablespoons butter and cream cheese for the icing in a stand mixer with the paddle attachment. Cream together on medium to high speed for a minute or two. Slow the speed and gradually add in the honey, essential oil, and powdered sugar. Once the sugar is mixed through, increase the speed to medium and continue to mix until well blended and smooth, about another minute or two. Set aside.

7. When the cake has finished baking, remove it from the oven and allow it to cool slightly in the pan for about 20 minutes. Carefully remove it from the pan (it will still be pretty warm) and invert it onto a cake plate. Pierce the top of the cake all over with a sharp fork, going down about  a half and inch to an inch into the cake. This helps the icing melt down into the cake for extra flavor and moisture.

8. Spoon the icing onto the warm cake and spread it evenly over the top and sides with an offset spatula. The icing will become more liquid as it heats up, but will eventually solidify again once it has seeped into the cake a little.

9. After the cake is iced, sprinkle the top with sliced almonds. Allow the cake to come to room temperature before slicing.

10. Serve with snifters of Amaretto on the side. The Amaretto can be poured over the cake, or simply sipped alongside it.


Dense Cake Recipe Idea
Spiced Yellow Pound Cake Recipe

Almond and Spice Pound Cake with Honey Cream Cheese Icing

There are many yellow pound cake recipes to make from scratch out there, but this one is truly one of a kind! The bright color comes naturally from saffron, which pairs well with the creamy, honey cardamom icing.
Prep Time 30 mins
Cook Time 1 hr
Inactive 20 mins
Total Time 1 hr 50 mins
Course Dessert
Servings 1 cake
Calories 394 kcal

Ingredients
  

  • Cake:
  • 2 sticks (½ cup) unsalted butter softened and divided
  • 1 teaspoon saffron threads crushed
  • 3 cups cake flour
  • ¼ cup instant dry milk
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon fresh grated nutmeg
  • 1 ½ cups sugar
  • ¼ cup olive oil
  • ½ teaspoon almond extract
  • Icing:
  • 3 tablespoons unsalted butter softened
  • 4 ounces cream cheese softened
  • 6 tablespoons powdered sugar
  • 4 tablespoons honey
  • 2 drops cardamon essential oil
  • ¼ cup sliced almonds

Instructions
 

  • Prepare a loose-base ring cake pan by buttering and flouring it: Rub all parts of the inside of the pan with a half tablespoon of butter, then toss in all purpose flour, a spoonful at a time. Shift the pan around and keep adding flour until all sides are coated, then invert the pan and gently tap out any excess flour. Set aside.
  • Melt 3 1/2 tablespoons butter in a small saucepan over low heat until melted, then remove the pan from the heat. Be careful not to brown the butter! Once melted and off the heat, add the saffron to the butter and stir to mix it throughout. Set aside. (Hint, the saffron can be easily crushed into a powder by rubbing it between your thumb and forefinger over a small ramekin.)
  • While the butter is melting, sift together the cake flour, dry milk, baking powder, salt, and nutmeg into a large mixing bowl.
  • Using a stand mixer with the paddle attachment on slow speed, cream together 12 tablespoons butter (1 1/2 sticks) and sugar until just mixed. Then with the mixer still on slow speed, add the eggs (one at a time) followed by the saffron butter, olive oil, and almond extract. Gradually add the dry ingredients while keeping the mixer on and at the slowest speed possible. (There are two reasons for this; one, over mixing will produce a cake with gluey streaks and two, you don’t want all your dry mix flying out onto your counters and floor!) Once the dry ingredients are just mixed throughout, immediately turn off the mixer.
  • Use a rubber spatula to scoop the batter into the prepared cake pan. The batter will be thick. Once it is all in there, gently smooth it out with the spatula. Set the cake pan on a sheet tray and place it on a rack in the center of the oven and bake at 350F for one hour or until a toothpick comes out clean.
  • While the cake bakes, combine the remaining 3 tablespoons butter and cream cheese for the icing in a stand mixer with the paddle attachment. Cream together on medium to high speed for a minute or two. Slow the speed and gradually add in the honey, essential oil, and powdered sugar. Once the sugar is mixed through, increase the speed to medium and continue to mix until well blended and smooth, about another minute or two. Set aside.
  • When the cake has finished baking, remove it from the oven and allow it to cool slightly in the pan for about 20 minutes. Carefully remove it from the pan (it will still be pretty warm) and invert it onto a cake plate. Pierce the top of the cake all over with a sharp fork, going down about  a half and inch to an inch into the cake. This helps the icing melt down into the cake for extra flavor and moisture.
  • Spoon the icing onto the warm cake and spread it evenly over the top and sides with an offset spatula. The icing will become more liquid as it heats up, but will eventually solidify again once it has seeped into the cake a little.
  • After the cake is iced, sprinkle the top with sliced almonds. Allow the cake to come to room temperature before slicing.
  • Serve with snifters of Amaretto on the side. The Amaretto can be poured over the cake, or simply sipped alongside it.
Keyword best yellow pound cake for spring, cake recipes for easter, dense cake recipes, easter desserts
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Deep Fried Beef Burritos

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Serves: 4 | Total Time: 1 Hour 25 Minutes

Sometimes I am in the mood for a nice, comforting ground beef recipe. Then again I can be in the mood for a good ol’ fashioned Mexican ground beef burrito complete with hot sauce and cilantro.

If I am in the mood for both and can’t decide, however, what can I do?

I make these Mexican-American fusion ground beef burritos, of course. There are no borders in this dinner!

I used goat cheese white cheddar on these burritos because, although it melts, it won’t get as ooey-gooey as regular cheddar. It stays in place and forms a nice cap of tart, cheddar goodness on top of the crispy-crunchy deep-fried burritos. It’s all about texture, folks!

Spicy marinara, sriracha, and cilantro take a trip south of the border. Baby bell peppers and mushrooms in a creamy ground beef stuffing lend the traditional American comfort food experience. 

Get out the cowboy hats and sombreros… whoever said dinner at home couldn’t be fun?


Deep Fried Beef Burritos

Total Time: 1 Hour 25 Minutes

Prep: 30 Minutes / Cook: 45 Minutes / Rest: 10 Minutes

INGREDIENTS:

  • 1 lb. ground beef
  • 1 small yellow onion, finely chopped
  • 1 tomato, seeded and very finely chopped
  • 6 baby bell peppers, seeded and finely chopped
  • 1 lb. mixed mushrooms, finely chopped
  • 1/4 cup coconut flour
  • 1 egg
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon fresh grated nutmeg
  • 1 tablespoon sunflower oil
  • 1 cup whole milk ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas
  • 1 cup Homemade Chunky Marinara Sauce
  • 8 ounces white goat cheese cheddar, shredded
  • sriracha, for garnish
  • chopped fresh cilantro, for garnish

RECIPE DIRECTIONS:

1. In a stand mixer with the paddle attachment, combine the first 9 ingredients. Mix on medium speed until blended together and the meat is smooth. If you don’t have a stand mixer, don’t worry. Just get in there with your hands and mix it up; this will work just as well!

2. In a large skillet over medium high, heat the tablespoon sunflower oil. Spread the meat mixture into the skillet like a large pancake, right up to the edges of the skillet. Cook until the meat begins to brown, about 5 minutes, then using a spatula, chop it into large chunks and flip them over. Keep pressing on the meat until it cooks almost through, another 5 minutes. Remove meat to a bowl and crumble it up a little more. Allow to cool slightly, about 10 minutes. Add the ricotta to the meat mixture, season with salt and pepper, and mix well.

3. Preheat oven to 350F. 

4. To make the burritos, spoon about 1 cup of the meat mixture onto one tortilla and shape it so that it resembles a log, keeping the ends away from the edges of the tortilla about 2 inches. Fold the sides of the tortilla closest to the meat over onto the meat. Beginning with one of the unfolded ends, roll the tortilla into a log, enclosing the meat. Secure with a toothpick by threading it through the seam of the tortilla, like you would a needle in fabric. Repeat with the other three tortillas. You may have some of the meat mixture left over; freeze it for another use. Keep in mind that overstuffing your tortilla will not end well!

5. Add enough canola oil to a large pot so that it comes up the sides about 2 inches. Heat the oil over medium high until it is just beginning to smoke. Add two burritos to the hot oil and fry for 2 minutes until browned, then carefully flip them over and fry another two minutes. Remove to a cooling rack that has been placed over paper towels. Repeat with the other two burritos (or freeze them for another time).

6. Once the burritos are cool enough to handle, remove the toothpicks. They should hold their shape nicely now. Place the burritos seam side up on a baking sheet that has been lined with foil and fitted with a drain rack. Spoon 1/4 cup marinara sauce over each burrito. Next, divide the cheese into four portions and put each portion over the marinara on each burrito. Yes, it will seem like it is piled high, but that is what you want. Bake the burritos for 20 minutes, or until the cheese is fully melted and beginning to brown around the edges.

7. Serve on plates. Drizzle some sriracha over the burritos, then sprinkle with chopped cilantro.


Ground Beef Burrito Recipe
Deep Fried Beef Burritos

Deep Fried Beef Burritos

The colorful spices of Mexico get deep fried the American way to bring you this Tex-Mex inspired dish. There are no borders with this dinner! Try something different tonight and bring traditional ground beef burritos to a whole new level.
Prep Time 30 mins
Cook Time 45 mins
Rest 10 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American, Mexican
Servings 4 people
Calories 960 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 small yellow onion finely chopped
  • 1 tomato seeded and very finely chopped
  • 6 baby bell peppers seeded and finely chopped
  • 1 pound mixed mushrooms finely chopped
  • ¼ cup coconut flour
  • 1 egg
  • ½ teaspoon caraway seed
  • ¼ teaspoon fresh grated nutmeg
  • 1 tablespoon sunflower oil
  • 1 cup whole milk ricotta cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 large flour tortillas
  • 1 cup Homemade Chunky Marinara Sauce
  • 8 ounces white goat cheese cheddar shredded
  • sriracha for garnish
  • chopped fresh cilantro for garnish

Instructions
 

  • In a stand mixer with the paddle attachment, combine the first 9 ingredients. Mix on medium speed until blended together and the meat is smooth. If you don’t have a stand mixer, don’t worry. Just get in there with your hands and mix it up; this will work just as well!
  • In a large skillet over medium high, heat the tablespoon sunflower oil. Spread the meat mixture into the skillet like a large pancake, right up to the edges of the skillet. Cook until the meat begins to brown, about 5 minutes, then using a spatula, chop it into large chunks and flip them over. Keep pressing on the meat until it cooks almost through, another 5 minutes. Remove meat to a bowl and crumble it up a little more. Allow to cool slightly, about 10 minutes. Add the ricotta to the meat mixture, season with salt and pepper, and mix well.
  • Preheat oven to 350°F. 
  • To make the burritos, spoon about 1 cup of the meat mixture onto one tortilla and shape it so that it resembles a log, keeping the ends away from the edges of the tortilla about 2 inches. Fold the sides of the tortilla closest to the meat over onto the meat. Beginning with one of the unfolded ends, roll the tortilla into a log, enclosing the meat. Secure with a toothpick by threading it through the seam of the tortilla, like you would a needle in fabric. Repeat with the other three tortillas. You may have some of the meat mixture left over; freeze it for another use. Keep in mind that overstuffing your tortilla will not end well!
  • Add enough canola oil to a large pot so that it comes up the sides about 2 inches. Heat the oil over medium high until it is just beginning to smoke. Add two burritos to the hot oil and fry for 2 minutes until browned, then carefully flip them over and fry another two minutes. Remove to a cooling rack that has been placed over paper towels. Repeat with the other two burritos (or freeze them for another time).
  • Once the burritos are cool enough to handle, remove the toothpicks. They should hold their shape nicely now. Place the burritos seam side up on a baking sheet that has been lined with foil and fitted with a drain rack. Spoon 1/4 cup marinara sauce over each burrito. Next, divide the cheese into four portions and put each portion over the marinara on each burrito. Yes, it will seem like it is piled high, but that is what you want. Bake the burritos for 20 minutes, or until the cheese is fully melted and beginning to brown around the edges.
  • Serve on plates. Drizzle some sriracha over the burritos, then sprinkle with chopped cilantro.

Notes

For the juiciest meat, don’t drain off the fat after cooking the meat mixture together in the skillet. When you allow the cheese and veggies to pick up the extra fat, the result is a tender and juicy filling that is loaded with flavor.
Keyword deep fried burritos, mexican-american burritos, tex-mex
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Tenderloin Steaks with Mushrooms in Onion Broth

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Serves: 2 | Total Time: 1 Hour 10 Minutes

I love the Outback Steakhouse. 

I was first introduced to the Outback, and it’s wonderfully Aussie-style fare, when I worked there as a server back in the late 90’s. Yep, that was back when we’d sit down in the booth next to you to take your order. I can’t even begin to tell you how nervous that made me feel at first, but the more I did it, the more fun it became. (Plus it helped me overcome my tendency toward shyness!)

This recipe is inspired by my fond memories of the Outback Steakhouse. I sifted together some spices, and in the interest of keeping things keto, used pork rinds instead of any kind of breading whatsoever. Not that the Outback uses breading on their steaks (at least I don’t think they do!), but because I sometimes like a little extra crunch with my sizzle. It’s like grizzle, but for steak instead of chicken.

So go ahead and grab that bottle of Shiraz (or a can of Foster’s) and toast to a great restaurant-style steak that you can make right in your own kitchen… because…. well, we are supposed to get a snowstorm tonight.

So much for dining out, but whoever said Saturday evening couldn’t be just as much fun when dining in?


Tenderloin Steaks with Mushrooms in Onion Broth

Total Time: 1 Hour 15 Minutes

Prep: 10 Minutes / Cook: 1 Hour

INGREDIENTS:

  • Broth:
    • 4 tablespoons butter, divided
    • 1/4 cup chopped yellow onion
    • 1/3 cup red wine
    • 2 cups beef broth
    • 8 oz. whole button mushrooms
    • 2 fresh thyme sprigs
    • 1 fresh bay leaf
  • Steaks:
    • 2 tenderloin steaks (6 oz. each)
    • 2 tablespoons good quality olive oil
    • 1/3 cup crushed pork rinds
    • 1/4 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground white pepper
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon onion powder
    • salt and fresh ground pepper to taste

RECIPE DIRECTIONS:

For the broth:

1. Melt the butter in a medium pot. Sauté the onions in butter over medium-low heat until they are saturated and transparent, about 10 minutes. Be careful not to burn them! Lower the heat if they begin to get crispy.

2. Add the wine and beef broth to the pot and bring to a boil, then add the mushrooms. Reduce the heat so that the liquid no longer boils but simmers vigorously. If using fresh thyme, add it now along with the bay leaf and allow to simmer, uncovered, for another 30 to 45 minutes, or until the mushrooms reduce to roughly half their size. If using essential oil, wait until just before serving to add it, but go ahead and throw the bay leaf in now. 

While the broth is simmering, prepare the steaks as follows:

1. Place the pork rinds in a ziplock bag and go over them with a rolling pin until they resemble panko crumbs. Add all other ingredients to the bag except for the steaks and olive oil. Shake to combine.

2. In a separate skillet, heat the olive oil until it is very hot and beginning to smoke.

3. Coat the steaks with the spiced rind rub and add them to the skillet. Sear the steaks on all sides to lock in the juices, about a minute on each side. While they are still in the pan, sprinkle them with the remaining rub. Allow steaks to cook through, about 8-10 minutes for medium. Some of the crumbs from the rub will fall into the meat’s juices and char in the skillet. Keep them! They will add great bursts of crunchy flavor to the finished steaks that are pleasantly surprising!

4. When the steaks are cooked to your liking, plate them. Next, deglaze the skillet with some of the onion broth, then scrape the charred bits from the skillet and sprinkle them over the steaks.

5. Remove the herbs from the mushroom broth and take the broth off the heat. (If using thyme essential oil, now would be the time to add it. Make sure it is diluted in the olive oil first, then stir the oil into the broth to mix the flavor throughout.)

6. Spoon the mushrooms over the steaks, then ladle some of the broth over everything on the plates. Drizzle some olive oil over everything for good measure. The meat will continue to cook as it sits on the plates with the hot juices. Serve it right away!


Pan Seared Tenderloin Steak Recipe Ideas
Pan Seared Tenderloin Steaks With Mushrooms In Onion Broth

Tenderloin Steaks with Mushrooms in Onion Broth

Restaurant-inspired tenderloin steaks with mushrooms in onion broth. Stay in for date-night tonight with this easy pan-seared steak recipe!
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 1240 kcal

Ingredients
  

  • 4 tablespoons butter divided
  • ¼ cup chopped yellow onion
  • cup red wine
  • 2 cups beef broth
  • 8 ounces whole button mushrooms
  • 2 fresh thyme sprigs
  • 1 fresh bay leaf
  • 2 tenderloin steaks (6 oz. each)
  • 2 tablespoons good quality olive oil
  • cup crushed pork rinds
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon onion powder
  • salt and fresh ground pepper to taste

Instructions
 

  • Melt the butter in a medium pot. Sauté the onions in butter over medium-low heat until they are saturated and transparent, about 10 minutes. Be careful not to burn them! Lower the heat if they begin to get crispy.
  • Add the wine and beef broth to the pot and bring to a boil, then add the mushrooms. Reduce the heat so that the liquid no longer boils but simmers vigorously. If using fresh thyme, add it now along with the bay leaf and allow to simmer, uncovered, for another 30 to 45 minutes, or until the mushrooms reduce to roughly half their size. If using essential oil, wait until just before serving to add it, but go ahead and throw the bay leaf in now. 
  • While the broth is simmering, prepare the steaks as follows:
  • Place the pork rinds in a ziplock bag and go over them with a rolling pin until they resemble panko crumbs. Add all other ingredients to the bag except for the steaks and olive oil. Shake to combine.
  • In a separate skillet, heat the olive oil until it is very hot and beginning to smoke.
  • Coat the steaks with the spiced rind rub and add them to the skillet. Sear the steaks on all sides to lock in the juices, about a minute on each side. While they are still in the pan, sprinkle them with the remaining rub. Allow steaks to cook through, about 8-10 minutes for medium. Some of the crumbs from the rub will fall into the meat's juices and char in the skillet. Keep them! They will add great bursts of crunchy flavor to the finished steaks that are pleasantly surprising!
  • When the steaks are cooked to your liking, plate them. Next, deglaze the skillet with some of the onion broth, then scrape the charred bits from the skillet and sprinkle them over the steaks.
  • Remove the herbs from the mushroom broth and take the broth off the heat. (If using thyme essential oil, now would be the time to add it. Make sure it is diluted in the olive oil first, then stir the oil into the broth to mix the flavor throughout.)
  • Spoon the mushrooms over the steaks, then ladle some of the broth over everything on the plates. Drizzle some olive oil over everything for good measure. The meat will continue to cook as it sits on the plates with the hot juices. Serve it right away!
Keyword date night dinner ideas, outback steakhouse copycat recipe, pan-seared steak recipes, steak and mushrooms, tenderloin steaks in onion broth
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Made this recipe? Let me know how it went!