Beyond Mashed: Discover the Delight of Scalloped Potatoes with Gruyère and Thyme

  

When I'm planning a cozy dinner or a small get-together, I often find myself thinking about the perfect side dish. While mashed potatoes are a classic, I sometimes crave something a little more… special. That's where these luxurious Scalloped Potatoes with Gruyère and Thyme come into the picture!

 

Forget those bland, watery versions you might have had before. This recipe elevates the humble potato to gourmet status with layers of thinly sliced potatoes, creamy béchamel infused with aromatic thyme, and the nutty, melt-in-your-mouth goodness of Gruyère cheese. It's a dish that's both comforting and elegant, guaranteed to impress your family and any guests you might have over in Ewing.

 

The beauty of scalloped potatoes lies in their simplicity and the way the flavors meld together as they bake. The creamy sauce coats each slice of potato, and the Gruyère adds a rich, savory depth that's simply irresistible. The fresh thyme adds a lovely herbaceous note that brightens the whole dish. This is a side dish that will steal the show!

 

What You'll Need:

 

2 pounds Yukon Gold or Russet potatoes, peeled

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

½ teaspoon salt, plus more to taste

¼ teaspoon black pepper, plus more to taste

½ teaspoon fresh thyme leaves, plus more for garnish

1 ½ cups shredded Gruyère cheese

Let's Layer Up Some Deliciousness!

 

Prepare the Potatoes: Thinly slice the peeled potatoes using a mandoline or a sharp knife (about ⅛-inch thick). As you slice, place the potatoes in a bowl of cold water to prevent them from browning. Drain them thoroughly before using.

Make the Béchamel: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux. Gradually whisk in the cold milk, making sure to break up any lumps. Continue whisking constantly until the sauce comes to a simmer and thickens. Remove from the heat.

Flavor the Sauce: Stir in the salt, pepper, and fresh thyme leaves. Taste the sauce and adjust seasoning as needed. Stir in 1 cup of the shredded Gruyère cheese until it's melted and smooth.

Assemble the Potatoes: Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish. Arrange a layer of the thinly sliced potatoes in the bottom of the dish, slightly overlapping. Pour about one-third of the cheese sauce evenly over the potatoes. Repeat with another layer of potatoes and another third of the sauce. Top with the remaining potato slices and pour the remaining cheese sauce over the top, ensuring all the potatoes are covered.

Add the Final Touch of Cheese: Sprinkle the remaining ½ cup of shredded Gruyère cheese evenly over the top of the potatoes.

Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. You can test for tenderness by inserting a knife into the center of the potatoes – it should slide in easily.

Rest and Serve: Let the scalloped potatoes rest for about 10-15 minutes before serving. This allows the sauce to set up slightly and makes them easier to slice. Garnish with a sprinkle of fresh thyme leaves before serving. Enjoy this delightful and unique potato side dish with your favorite main course!

Taste of Italy / My Cozy & Flavorful Chicken Cacciatore Recipe!

  

There's nothing quite like a comforting, home-cooked meal to warm up a chilly evening or simply bring the family together. Today, I'm sharing one of my go-to recipes for just that: classic Chicken Cacciatore.

 

"Cacciatore" means "hunter" in Italian, and this dish traditionally features chicken braised with "hunter-style" ingredients like tomatoes, onions, garlic, herbs, and often mushrooms and peppers. It's a rustic and hearty dish, bursting with savory flavors that develop beautifully as it simmers on the stove. The aroma that fills your kitchen while it's cooking is simply divine!

 

This recipe is relatively easy to make and is perfect for a satisfying weeknight dinner right here in Ewing. The chicken becomes incredibly tender, falling off the bone, and the rich tomato sauce is perfect for serving over pasta, polenta, or crusty bread to soak up all that deliciousness. Get ready to transport your taste buds to the Italian countryside!

 

What You'll Need:

 

2 tablespoons olive oil

4-6 bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)

1 large onion, chopped

2 cloves garlic, minced

1 green bell pepper, cored, seeded, and sliced

1 red bell pepper, cored, seeded, and sliced

8 ounces cremini mushrooms, sliced (optional, but highly recommended)

1 (28-ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes, undrained

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried thyme

1 bay leaf

½ cup dry red wine (optional, but adds great depth of flavor)

Salt and freshly ground black pepper to taste

Fresh parsley or basil, chopped, for garnish

Cooked pasta, polenta, or crusty bread for serving

Let's Hunt for Flavor!

 

Brown the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Working in batches if necessary, brown the chicken on all sides until golden brown. Remove the chicken from the pot and set it aside.

Sauté the Vegetables: Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the sliced bell peppers and mushrooms (if using) and cook, stirring occasionally, until slightly tender, about 5-7 minutes.

Build the Sauce: Pour in the crushed tomatoes and diced tomatoes (undrained). Stir in the dried oregano, dried basil, and dried thyme. Add the bay leaf. If using, pour in the red wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pot.

Simmer the Chicken: Return the browned chicken pieces to the pot, nestling them into the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 45 minutes to 1 hour, or until the chicken is cooked through and very tender.

Season and Serve: Remove the bay leaf. Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in some fresh parsley or basil. Serve the chicken cacciatore hot over your favorite cooked pasta, creamy polenta, or with plenty of crusty bread to soak up the delicious sauce. 

Smokin' Goodness from My Ewing Grill: Grilled Pork Chops with Homemade BBQ Sauce!

  

Living in Ewing, the smell of barbecue drifting through the neighborhood is a sure sign of summer! While I love a good rack of ribs, sometimes I crave something a little quicker and easier, but still packed with incredible flavor. That's where these Grilled Pork Chops with my go-to Homemade BBQ Sauce come into play!

 

Forget those store-bought sauces filled with artificial ingredients and too much sugar. This homemade BBQ sauce is the real deal – tangy, smoky, slightly sweet, and with just the right amount of kick. It's surprisingly simple to whip up and takes these already delicious grilled pork chops to a whole new level of backyard bliss, right here in Ewing.

 

Grilling pork chops is a fantastic way to get a juicy and flavorful result. The direct heat sears the outside beautifully, locking in the moisture, while our homemade BBQ sauce creates a delicious caramelized glaze that's simply irresistible. Get ready to impress your family and friends with this easy yet impressive grilling recipe!

 

What You'll Need:

 

For the Pork Chops:

 

4 (1-inch thick) boneless or bone-in pork chops

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and freshly ground black pepper to taste

For the Homemade BBQ Sauce:

 

1 cup ketchup

¼ cup apple cider vinegar

¼ cup packed brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon chili powder (adjust to your spice preference)

Pinch of red pepper flakes (optional)

Let's Fire Up the Flavor!

 

Prep the Pork Chops: Pat the pork chops dry with paper towels. This helps them get a nice sear. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over both sides of the pork chops. Let them sit at room temperature for 15-20 minutes while you prepare the grill and sauce.

Make the Homemade BBQ Sauce: In a medium saucepan, whisk together all the ingredients for the BBQ sauce: ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, and red pepper flakes (if using). Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for 10-15 minutes, or until slightly thickened. Remove from heat and set aside.

Preheat the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Make sure the grates are clean and lightly oiled to prevent sticking.

Grill the Pork Chops: Place the seasoned pork chops on the preheated grill. Cook for 4-5 minutes per side, or until they develop nice grill marks and reach an internal temperature of 145°F (63°C).

Baste with BBQ Sauce: During the last few minutes of grilling, brush both sides of the pork chops generously with the homemade BBQ sauce. This will create a delicious, caramelized glaze. Be careful not to baste too early, as the sugars in the sauce can burn.

Rest and Serve: Once the pork chops are cooked through and nicely glazed, remove them from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful pork. Serve immediately with any remaining BBQ sauce on the side and your favorite grilled sides like corn on the cob, coleslaw, or potato salad. Enjoy this taste of summer right here in Ewing!

Light & Luscious: My Summer Lamb Stew with Garden Fresh Veggies

 

 Even though it's summer here in Ewing, sometimes a comforting bowl of stew just hits the spot, especially on a slightly cooler evening. But forget those heavy, wintery stews! This Summer Lamb Stew is a light and vibrant take on a classic, packed with fresh, seasonal vegetables and tender, flavorful lamb.

 

This recipe celebrates the bounty of summer produce, using ingredients you might find at your local Ewing farmers market or even your own garden. Instead of relying on root vegetables and heavy sauces, this stew features zucchini, bell peppers, tomatoes, and fragrant herbs, creating a bright and refreshing dish that's still satisfying and deeply flavorful.

 

The lamb, while rich in flavor, is used in a way that complements the lightness of the vegetables. It's gently simmered until tender, infusing the broth with a delicious savory depth. This stew is a wonderful way to enjoy the taste of lamb in a way that feels perfectly suited for the warmer months here in New Jersey.

 

What You'll Need:

 

1 tablespoon olive oil

1 pound lamb shoulder or stew meat, cut into 1-inch cubes

1 large onion, chopped

2 cloves garlic, minced

1 red bell pepper, cored, seeded, and chopped

1 green bell pepper, cored, seeded, and chopped

2 zucchini, trimmed and chopped

1 (14.5 ounce) can diced tomatoes, undrained

4 cups chicken or vegetable broth

1 teaspoon dried oregano

½ teaspoon dried thyme

1 bay leaf

Salt and freshly ground black pepper to taste

¼ cup chopped fresh parsley, for garnish

Optional: a squeeze of fresh lemon juice before serving

Let's Simmer Up Some Summer Flavor!

 

Brown the Lamb: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes generously with salt and pepper. Working in batches, brown the lamb on all sides until nicely seared. Remove the lamb from the pot and set aside.

Sauté the Aromatics: Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the Vegetables: Add the chopped bell peppers and zucchini to the pot and cook, stirring occasionally, for about 5-7 minutes, until slightly tender.

Bring it Together: Return the browned lamb to the pot. Stir in the undrained diced tomatoes, chicken or vegetable broth, dried oregano, and dried thyme. Add the bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the lamb is very tender.

Season and Finish: Remove the bay leaf. Taste the stew and adjust seasoning with salt and freshly ground black pepper as needed. Stir in the fresh parsley. If desired, add a squeeze of fresh lemon juice for a touch of brightness.

Serve and Enjoy the Taste of Summer: Ladle the Summer Lamb Stew into bowls and serve warm. It's delicious on its own or with a side of crusty bread for soaking up the flavorful broth.

Beat the Heat with a Classic No-Bake Chocolate Icebox Pie!

 

 When the oven feels like the last place you want to be, a no-bake dessert is a lifesaver! Today, I'm sharing a recipe for a timeless classic that's always a crowd-pleaser: a rich and decadent Chocolate Icebox Pie.

 

This pie is the epitome of easy indulgence. With a simple graham cracker crust and a creamy, dreamy chocolate filling that sets up beautifully in the refrigerator, it's the perfect make-ahead treat for potlucks, barbecues right here in Ewing, or just a delightful way to cool down on a hot afternoon. Plus, it requires absolutely no baking – win-win!

 

The beauty of an icebox pie is its simplicity. It relies on the chill of the refrigerator to create its perfect texture, making it a fantastic option when you don't want to fuss with finicky pastry or lengthy baking times. This chocolate version is a guaranteed hit with chocolate lovers of all ages.

 

What You'll Need:

 

For the Crust:

 

1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)

⅓ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Chocolate Filling:

 

1 (14 ounce) can sweetened condensed milk

½ cup unsweetened cocoa powder

¼ teaspoon salt

1 teaspoon vanilla extract

8 ounces cream cheese, softened

1 ½ cups heavy whipping cream

Optional Garnishes:

 

Whipped cream

Chocolate shavings

Fresh berries

Let's Chill Out and Make Pie!

 

Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or measuring cup to help create a smooth and even crust. Place the crust in the refrigerator to chill while you make the filling.

Prepare the Chocolate Filling: In a large bowl, whisk together the sweetened condensed milk, cocoa powder, and salt until smooth. Stir in the vanilla extract.

Beat the Cream Cheese: In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Combine the Mixtures: Gradually add the chocolate mixture to the cream cheese, beating until well combined and smooth.

Whip the Heavy Cream: In another clean bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.

Fold it All Together: Gently fold the whipped cream into the chocolate cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the whipped cream.

Fill the Crust and Chill: Pour the chocolate filling into the chilled graham cracker crust. Smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.

Serve and Enjoy! Once the pie is firm, remove it from the refrigerator about 15-20 minutes before serving (this allows it to soften slightly). Slice and garnish with whipped cream, chocolate shavings, or fresh berries, if desired. This refreshing Chocolate Icebox Pie is the perfect way to beat the Ewing heat!

Weeknight Winner: My Simple & Savory Garlic Herb Butter Steak Bites

 

 After a busy day, sometimes all I crave is a satisfying and flavorful meal that doesn't take hours to prepare. That's where these Garlic Herb Butter Steak Bites come to the rescue! This recipe is a game-changer – tender, juicy pieces of steak seared to perfection and coated in a luscious, aromatic garlic herb butter.

 

Forget fussy preparations and complicated steps. This recipe focuses on high-impact flavor with minimal effort. It's perfect for a quick weeknight dinner for the family or even a simple yet elegant meal for yourself. The aroma alone as these steak bites cook is enough to make your kitchen the most inviting place in Ewing!

 

The key to these incredibly flavorful bites is the garlic herb butter. It infuses the steak with a rich, savory, and slightly herbaceous taste that's absolutely irresistible. Plus, cooking the steak in bite-sized pieces ensures a quick and even cook, leading to perfectly tender results every time.

 

What You'll Need:

 

1 pound sirloin steak or ribeye steak, cut into 1-inch cubes

2 tablespoons olive oil or butter

4 cloves garlic, minced

4 tablespoons unsalted butter

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme leaves

Salt and freshly ground black pepper to taste

Let's Get Cooking!

 

Prep the Steak: Pat the steak bites dry with paper towels. This is crucial for getting a good sear. Season them generously on all sides with salt and freshly ground black pepper.

Melt the Butter and Herbs: In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic, chopped rosemary, and thyme leaves. Stir and let it simmer gently for a few minutes until the garlic is fragrant and the herbs have infused the butter. Remove from the heat and set aside.

Sear the Steak Bites: Heat the olive oil or remaining butter in a large skillet (cast iron works best!) over medium-high heat until it's shimmering. Be careful not to overcrowd the pan, as this will cause the steak to steam instead of sear. Work in batches if necessary.

Cook to Perfection: Add the steak bites to the hot skillet and sear for 2-3 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. You want a nice brown crust on all sides.

Combine and Coat: Once the steak bites are cooked to your liking, reduce the heat to low. Pour the garlic herb butter over the steak bites and toss gently to coat them evenly. Cook for another minute, allowing the flavors to meld together.

Serve and Enjoy! Remove the skillet from the heat and transfer the garlic herb butter steak bites to a serving plate. You can drizzle any remaining butter from the pan over the top. Serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, a simple salad, or crusty bread to soak up that delicious butter.

Beyond the Basics: Discover the Delight of Sarde a Beccafico (A Taste of Sicily

 

  I'm always on the lookout for ways to spice up our weeknight meals. While I love a good lasagna or spaghetti carbonara, I recently stumbled upon a truly unique Italian dish that has quickly become a new favorite: Sarde a Beccafico.

 

Hailing from the beautiful island of Sicily, Sarde a Beccafico (pronounced SAR-deh ah beh-kah-FEE-koh) might sound a little mysterious, but trust me, it's a delightful culinary adventure. The name literally translates to "sardines beccafico style," referring to the resemblance of the stuffed sardines to plump, well-fed songbirds (beccafico). Don't let that deter you – this dish is all about the incredible flavors and textures!

 

Imagine tender sardines filled with a savory mixture of breadcrumbs, pine nuts, raisins, and fragrant herbs, then baked or pan-fried to golden perfection. The combination of the oily, flavorful sardines with the sweet and nutty stuffing is truly something special. It's a dish that speaks to Sicily's history, blending the bounty of the sea with the sweet and savory influences of the land.

 

While sardines might not be everyone's first thought for an elegant meal, prepared this way, they are surprisingly delicate and incredibly tasty. It's a fantastic way to enjoy this often-overlooked fish and experience a truly authentic taste of Sicilian cuisine right here in Ewing!

 

What You'll Need:

 

1 pound fresh sardines, scaled, gutted, and butterflied (your fishmonger can usually do this for you)

1 ½ cups fresh breadcrumbs

¼ cup grated Pecorino Romano cheese

¼ cup pine nuts

¼ cup raisins, soaked in warm water for 10 minutes and drained

2 tablespoons chopped fresh parsley

1 tablespoon olive oil, plus more for drizzling

1 clove garlic, minced

Zest of ½ lemon

Salt and freshly ground black pepper to taste

Optional: bay leaves

Let's Prepare These Sicilian Treasures!

 

Prepare the Filling: In a medium bowl, combine the breadcrumbs, Pecorino Romano cheese, pine nuts, drained raisins, chopped parsley, 1 tablespoon of olive oil, minced garlic, and lemon zest. Season with salt and freshly ground black pepper. Mix everything together until well combined. If the mixture seems too dry, you can add a tiny bit more olive oil.

Stuff the Sardines: Lay each butterflied sardine flat, skin-side down. Place a spoonful of the breadcrumb mixture along the center of the sardine. Gently roll the sardine up from the tail end towards the head end, creating a small, tightly packed roll. You can secure them with a toothpick if needed, though often they will stay closed on their own.

Arrange for Baking (Option 1): Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Arrange the stuffed sardines in the dish, nestled closely together. If desired, you can tuck a bay leaf between some of the rolls for added aroma. Drizzle generously with olive oil. Bake for 15-20 minutes, or until the sardines are golden brown and the filling is heated through.

Pan-Fry for Crispy Goodness (Option 2): Heat a few tablespoons of olive oil in a large skillet over medium heat. Carefully place the stuffed sardines in the hot oil, seam-side down first. Cook for 3-4 minutes per side, or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.

Serve and Savor: Gently remove the Sarde a Beccafico from the oven or skillet. Serve them warm or at room temperature. They make a wonderful appetizer or a light and flavorful main course. A squeeze of fresh lemon juice before serving is a lovely addition!

Grill Master Goals: Citrusy Sweet Grilled Salmon with Orange Glaze

  

While burgers and corn on the cob are classics, I've been craving something a little lighter, yet packed with flavor. Enter this incredible Grilled Salmon with Orange Glaze!

 

This recipe is a winner for so many reasons. The grilling gives the salmon a beautiful smoky char, while the vibrant orange glaze adds a burst of citrusy sweetness that perfectly complements the richness of the fish. It's elegant enough for a weekend gathering but simple enough for a weeknight dinner on the patio right here in Ewing.

 

The glaze is what truly elevates this dish. It's quick to whisk together and caramelizes beautifully on the grill, creating a sticky, irresistible coating. Plus, the bright, fresh flavors of orange are just perfect for springtime and those lovely evenings we're starting to enjoy.

 

What You'll Need:

 

For the Salmon:

 

2 (6-8 ounce) salmon fillets, skin on or off

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

For the Orange Glaze:

 

¼ cup fresh orange juice

2 tablespoons soy sauce

1 tablespoon honey

1 teaspoon grated fresh ginger

1 clove garlic, minced

½ teaspoon orange zest

Pinch of red pepper flakes (optional, for a little kick)

Let's Get Grilling!

 

Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush them lightly with olive oil and season both sides with salt and freshly ground black pepper.

Whisk the Orange Glaze: In a small bowl, whisk together the fresh orange juice, soy sauce, honey, grated ginger, minced garlic, orange zest, and red pepper flakes (if using). Set aside.

Preheat the Grill: Preheat your grill to medium heat. Make sure the grates are clean and lightly oiled to prevent the salmon from sticking.

Grill the Salmon: Place the salmon fillets skin-side down (if using) on the preheated grill. Cook for about 4-5 minutes without moving them, allowing the skin to crisp up and the flesh to cook.

Add the Glaze: Carefully flip the salmon fillets. Brush the tops with some of the orange glaze. Continue to grill for another 3-5 minutes, basting with the glaze every 1-2 minutes, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Serve and Enjoy! Carefully remove the grilled salmon from the grill and place it on plates. Drizzle any remaining orange glaze over the top. Serve immediately with your favorite sides, such as grilled asparagus, a fresh salad, or quinoa.

Feeling the Heat? Try My Fiery Gochujang Chicken Stir-Fry! (A Taste of Korea)

 

 Living here in Ewing, I sometimes crave a culinary adventure beyond our local favorites. Lately, my taste buds have been yearning for something with a real kick, something that warms you from the inside out. That's when I turn to the vibrant and bold flavors of Korean cuisine, and one dish that consistently hits the spot is a spicy Gochujang Chicken Stir-Fry!

 

Gochujang, a fermented Korean chili paste, is the star of the show here. It's not just about the heat; it's a complex flavor profile with sweet, savory, and umami notes that make this stir-fry truly addictive. This recipe is relatively quick and easy to make, perfect for a weeknight meal when you're looking for something exciting and satisfying.

 

What You'll Need:

 

For the Marinade:

 

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons gochujang (Korean chili paste)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon minced garlic

½ teaspoon grated fresh ginger

Pinch of black pepper

For the Stir-Fry:

 

1 tablespoon cooking oil (vegetable or sesame)

1 medium onion, sliced

2 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

4 ounces mushrooms, sliced (optional)

2 green onions, chopped, for garnish

Toasted sesame seeds, for garnish

Cooked rice, for serving

Let's Get Cooking!

 

Marinate the Chicken: In a medium bowl, combine the chicken pieces, gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes, or up to 2 hours for more intense flavor.

Prepare the Vegetables: While the chicken is marinating, prepare all your vegetables by slicing the onion, mincing the garlic, and slicing the bell peppers and mushrooms (if using).

Stir-Fry the Chicken: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it's cooked through and slightly caramelized, about 5-7 minutes.

Add the Vegetables: Add the sliced onion and minced garlic to the skillet. Stir-fry for 2-3 minutes until the onion starts to soften. Then, add the sliced bell peppers and mushrooms (if using). Continue to stir-fry for another 3-5 minutes until the vegetables are crisp-tender.

Combine and Simmer: Toss everything together in the skillet and let it simmer for a minute or two, allowing the flavors to meld. If the sauce seems too thick, you can add a splash of water or chicken broth.

Serve it Up! Serve the spicy Gochujang chicken stir-fry hot over a bed of freshly cooked rice. Garnish generously with chopped green onions and toasted sesame seeds for added flavor and texture.

Taste the Mediterranean Sunshine with a Classic Greek Salad!

  

Craving something fresh, vibrant, and bursting with flavor? Look no further than the timeless Greek Salad! This simple yet satisfying salad is a staple of Mediterranean cuisine, and for good reason. It's packed with colorful vegetables, salty feta cheese, briny olives, and a bright, herby dressing – a true taste of sunshine in a bowl.

 

This recipe is incredibly easy to throw together, making it perfect for a light lunch, a flavorful side dish, or even a quick and healthy dinner. Get ready to transport your taste buds to the sunny shores of Greece!

 

What You'll Need:

 

1 English cucumber, peeled and roughly chopped

1 pint cherry tomatoes or 2-3 ripe tomatoes, quartered

1 red onion, thinly sliced

1 green bell pepper, cored, seeded, and roughly chopped

½ cup Kalamata olives, pitted

4 ounces good quality feta cheese, cut into ½-inch cubes

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Optional: fresh parsley or mint, chopped, for garnish

Let's Toss It Together!

 

Prep the vegetables: Wash and chop all the vegetables according to the ingredient list. Don't worry about making them perfectly uniform – a rustic chop is part of the charm of a Greek salad.

Combine the ingredients: In a large bowl, gently combine the chopped cucumber, tomatoes, red onion, bell pepper, olives, and feta cheese. Be careful not to break the feta as you toss.

Whisk the dressing: In a small bowl or directly over the salad, whisk together the extra virgin olive oil, red wine vinegar, and dried oregano. Season with salt and freshly ground black pepper to your liking. Remember that the feta and olives are already salty, so start with a small amount of salt and adjust as needed.

Dress the salad: Pour the dressing over the vegetables and feta cheese. Gently toss everything together until the ingredients are evenly coated.

Serve and enjoy! You can serve the Greek salad immediately, or let it sit for about 15-20 minutes to allow the flavors to meld together. Garnish with fresh parsley or mint, if desired, for an extra burst of freshness. 

Rise and Shine with the Fluffiest Pancakes!

 Is there anything better than the smell of freshly cooked pancakes on a weekend morning? I think not! Pancakes are a breakfast classic for a reason—they're easy to make, endlessly customizable, and bring a smile to everyone's face.

 

Today, I'm sharing my go-to recipe for incredibly fluffy pancakes. This recipe has been perfected over the years, and it consistently delivers light, airy, golden discs of breakfast perfection. Get ready to ditch the boxed mixes because once you try these, you'll never go back!

 

What You'll Need:

 

1 ½ cups all-purpose flour

3 ½ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 tablespoon granulated sugar

1 ¼ cups buttermilk (or 1 ¼ cups milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)

1 large egg

3 tablespoons unsalted butter, melted (plus extra for greasing the pan)

Optional additions: blueberries, chocolate chips, banana slices, cinnamon

Let's Get Cooking!

 

Combine the dry ingredients: In a large bowl, whisk together the  nnnnnnm nflour, baking powder, baking soda, salt, and sugar. Creating those little air pockets now is key to fluffy pancakes later!

Whisk the wet ingredients: In a separate bowl, whisk together the buttermilk (or your milk/acid mixture), egg, and melted butter.

Combine wet and dry: Gently pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix – a few lumps are okay! Overmixing develops the gluten in the flour, which can lead to tough pancakes.

Heat your griddle or pan: Place a lightly greased griddle or non-stick frying pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.

Cook the pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are golden brown. Flip carefully with a spatula.

Keep warm (optional): If you're making a big batch, you can keep the cooked pancakes warm in a 200°F oven on a wire rack.

Serve and enjoy! Stack your fluffy pancakes high and top with your favorite goodies like maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.

Tangy, Smoky, Boozy Bliss: Bourbon BBQ Shrimp You Need to Try! (From My Ewing Kitchen)

  

Living in Ewing, I'm no stranger to a good backyard BBQ. But sometimes, you want something a little more… sophisticated, a little more exciting than your standard burgers and hot dogs. That's where this Bourbon BBQ Shrimp comes in!

 

This isn't your average sticky-sweet BBQ sauce. We're talking about a rich, tangy, and slightly smoky sauce with a delightful hint of bourbon that elevates the humble shrimp to a whole new level. It's surprisingly easy to make and cooks up in minutes, making it perfect for a quick weeknight dinner or a standout appetizer at your next gathering right here in Ewing.

 

The bourbon adds a warmth and depth that complements the smoky barbecue flavors beautifully. Don't worry, the alcohol cooks off, leaving behind a delicious, nuanced taste. Trust me, even if you're not a big bourbon drinker, you'll love what it does for this shrimp!

 

What You'll Need:

 

1 pound large shrimp, peeled and deveined (tails on or off, your preference)

2 tablespoons olive oil

2 cloves garlic, minced

½ cup ketchup

¼ cup bourbon

2 tablespoons Worcestershire sauce

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1 teaspoon smoked paprika

½ teaspoon onion powder

¼ teaspoon red pepper flakes (adjust to your spice preference)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish (optional)

Crusty bread or rice, for serving

Let's Get Saucy!

 

Prep the Shrimp: Pat the shrimp dry with paper towels. This helps them get a nice sear later. Season them lightly with salt and pepper.

Sauté the Garlic: Heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).

Whisk the Bourbon BBQ Sauce: Pour in the ketchup, bourbon, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, onion powder, and red pepper flakes. Whisk everything together until well combined. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, allowing the sauce to thicken slightly and the flavors to meld.

Cook the Shrimp: Add the prepared shrimp to the skillet with the bourbon BBQ sauce. Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp, as they can become rubbery.

Coat and Serve: Toss the shrimp in the delicious bourbon BBQ sauce to ensure they are fully coated. Remove from the heat.

Garnish and Enjoy: Transfer the bourbon BBQ shrimp to a serving platter or bowls. Garnish with fresh chopped parsley, if desired. Serve immediately with crusty bread for soaking up that amazing sauce or over a bed of fluffy rice.

Decadent Delight from Ewing: My Go-To Boston Cream Cake Recipe!

  Hey there, fellow food lovers in Ewing Township! Today, I'm excited to share a recipe for a truly classic and utterly irresistible dessert: the Boston Cream Cake. Despite its name, it's technically a filled sponge cake topped with a rich chocolate ganache, not a layered custard pie. But whatever you call it, this elegant treat is a guaranteed crowd-pleaser and a fantastic project for a weekend bake or a special occasion right here in our lovely corner of New Jersey.

 

While it might seem a little involved, each component of the Boston Cream Cake is surprisingly straightforward. The light and airy sponge cake, the luscious vanilla custard filling, and the smooth, glossy chocolate ganache come together in perfect harmony. Trust me, the effort is absolutely worth the reward!

 

Why You'll Fall in Love with This Boston Cream Cake:

 

Classic Flavors: The combination of vanilla, custard, and chocolate is timeless and universally loved.

Impressive Presentation: This cake looks as good as it tastes, making it a showstopper for any gathering.

Surprisingly Manageable: While it has a few steps, each one is relatively simple to execute.

Perfect for Sharing: This cake is ideal for potlucks, family dinners, or any celebration in Ewing Township.

My Go-To Boston Cream Cake Recipe

This recipe is broken down into three main parts: the cake, the custard filling, and the chocolate ganache.

 

Yields: 8-10 servings

Prep time: 45 minutes

Cook time: 30-35 minutes (for cake and custard)

Chill time: At least 2 hours

 

Ingredients:

 

For the Sponge Cake:

 

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 large eggs, separated

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1/4 cup milk

For the Vanilla Custard Filling:

 

2 cups whole milk

6 large egg yolks

3/4 cup granulated sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

2 tablespoons unsalted butter

For the Chocolate Ganache:

 

8 ounces semi-sweet chocolate, finely chopped

1 cup heavy cream

Instructions:

 

1. Make the Sponge Cake:

 

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks with 1/2 cup of the sugar until pale yellow and slightly thickened. Stir in the vanilla extract.

In another clean bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.

Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, alternately add the dry ingredients and milk to the yolk mixture in two additions each, beginning and ending with the dry ingredients, folding gently until just combined.

Carefully fold in the remaining egg whites until no white streaks remain. Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

2. Make the Vanilla Custard Filling:

 

In a medium saucepan, whisk together the milk, egg yolks, sugar, and cornstarch until smooth.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a gentle boil and thickens significantly. Be careful not to let it scorch on the bottom.

Remove from heat and stir in the vanilla extract and butter until the butter is melted and the custard is smooth.

Press the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled (at least 2 hours).

3. Make the Chocolate Ganache:

 

Place the finely chopped chocolate in a heatproof bowl.

In a separate saucepan, bring the heavy cream just to a simmer over medium heat. Do not boil.

Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes without stirring.

Gently whisk the mixture until smooth and glossy. Set aside to cool slightly until it thickens to a pourable consistency (this will take about 15-20 minutes at room temperature, or you can speed it up by chilling it briefly, stirring occasionally).

4. Assemble the Boston Cream Cake:

 

Once the cakes and custard are completely cooled, and the ganache has slightly thickened, level the tops of the cake layers if necessary using a serrated knife.

Place one cake layer on a serving plate or cake stand. Spread the chilled vanilla custard evenly over the top of the cake layer.

Carefully place the second cake layer on top of the custard.

Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drizzle down the sides. You can use an offset spatula to help spread it evenly.

Refrigerate the Boston Cream Cake for at least 30 minutes to allow the ganache to set.

Tips and Variations:

 

Make it Ahead: The cake layers and custard can be made a day in advance and stored separately in the refrigerator. Assemble the cake a few hours before serving.

Custard Consistency: If your custard seems too thin, you can whisk in another teaspoon of cornstarch mixed with a tablespoon of cold milk and cook for another minute or two until thickened.

Ganache Thickness: If the ganache becomes too thick, you can gently warm it in a microwave in short intervals, stirring after each, until it reaches the desired consistency.

Decoration: For an extra touch, you can pipe some extra ganache in decorative swirls on top of the cake before it sets.

This Boston Cream Cake is a true showstopper and a wonderful treat to share with family and friends right here in Ewing Township. So, preheat your ovens, gather your ingredients, and get ready to create a little bit of delicious magic! Enjoy!