Come On Up To The House

November 10, 2018
by Ashley

Apple Celery Salad

Paul made dinner recently and had this salad as a starter. It was delicious. I will definitely be making this again.
Apple Celery Salad
4 large celery stalks, peeled, sliced ¼ inch thick on a diagonal
4 green onions, trimmed, thinly sliced on a steep diagonal
2 medium pink lady apples; halved, cored, cut into ¼-inch-thick wedges
1 Fresno pepper, very thinly sliced into rings, seeds removed (optional)
3 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper – to taste
1/4 cup roasted peanuts, coarsely chopped, divided
½ cup parsley leaves, divided
2 tablespoons extra-virgin olive oil, plus more for drizzling
Soak the celery and green onions in ice water for 20 minutes. Drain on paper towels then transfer to a large bowl.

Halve and core the apples and cut into 1/4 inch wedges. Chop a red pepper and toss with the apples, celery and green onions. Pour the lemon juice over salad and season with salt and pepper. Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed.  Add half of the peanuts, half of the parsley, and olive oil; toss to combine. Top with remaining peanuts and parsley. Chill until cold before serving, about 15 minutes.

November 5, 2018
by Ashley

Baked Salmon Balls

Baked Salmon Balls

1 pound salmon, cut into small cubes
3/4 cup break crumbs
2 eggs
2 green onions, chopped small
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp granulated garlic
salt and pepper to taste

Mix everything together. Prep a baking sheet with a silpat and create about 20 balls. Bake at 350°F for 20 minutes. Serve with lemon.

October 30, 2018
by Ashley

Chocolate Chip Cookie Dough Ice Cream

We spent many days this summer treating our kids to ice cream. One of their favorites was cookie dough. I decided to give it a try at home with my New Zealand Ice Cream Recipe.

Easy Chocolate Chip Cookie Dough Ice Cream

2 cups heavy whipping cream
1 can sweetened condensed milk
1 tsp vanilla

4 tbsp butter, melted
1/4 cup brown sugar, packed
2 tablespoons granulated sugar
1 tablespoon milk
1/2 teaspoon pure vanilla extract
2/3 cup all purpose flour
pinch of salt
1/3 cup mini chocolate chips


Whip the cream, milk and vanilla together until thickened (about 5 minutes). In a separate bowl, combine all of the ingredients (except for the chocolate chips) for the cookie dough and stir together. Add in the chocolate chips and stir once more. Set in the refrigerator for about 5 minutes to harden up. Roll or break into tiny balls and toss into the whipped ice cream mixture. Fold together. Add into a freezer safe bowl, cover and freeze! This will be ready to enjoy about 24 hours later.


October 15, 2018
by Ashley

Panna Cotta

An easy dessert to make. Perfect to make if you have a few hours to let cool in the fridge!

Panna Cotta

1/2 envelope unflavored gelatin (about 1 1/2 tsp)
1 tablespoon hot water
1 cup heavy cream
1/2 cup half and half
3 tbsp sugar
3/4 teaspoons vanilla extract

Bloom gelatin in a small dish with the tablespoon of water. Whisk together and let sit while you mix the cream, half and half, sugar and vanilla in a small sauce pan. Heat cream mixture until small bubbles form on the outside of the pan, just before it boils. Whisk in the bloomed gelatin and whisk together. Pour into four ramekins and let sit on the counter for about 20 minutes before putting into the refrigerator. Let cool until set. I make mine the night before we are going to serve.

September 30, 2018
by Ashley

Slow Cooked Pork Shoulder with Peaches

We love pork shoulders, so here is the new recipe I tried recently. We had a lot of leftovers. The leftover meat I used to make enchiladas with the homemade recipe I also have on this blog.

Slow Cooked Pork Shoulder with Peaches
1 4lb Pork Shoulder
2 tsp paprika
1 tsp kosher salt
1 tsp black pepper
1/2 cup water
1 tsp orrington chicken stock
1/3 cup balsamic vinegar
1/3 cup molasses
2 tbsp soy sauce
1 peach, peeled and chopped
2 tsp white sugar
1/2 red onion, sliced on the vertical
6 garlic cloves, sliced

4 carrots, chopped in large bites
1 onion, cut in half
2 tsp cornstarch
2 tsp water

In a large high sided saute pan, heat up a little olive oil. While heating, sprinkle the pork shoulder with the paprika, salt and pepper. Brown the pork shoulder in the pan on all sides and then transfer to the slow cooker.  Next, combine the water and the next 4 ingredients through the soy sauce. Pour into the saute pan, scraping any bits of pork shoulder left. Add in the peach and white sugar and stir for 1 minute. Pour over the pork shoulder. Cover the top of the pork shoulder with the onion slices, and garlic cloves. Put the top on the slow cooker and cook for 6 hours. At 4-6 hours in, I added carrots and an onion to serve with the meat. This is optional. Cook another hour.

Once meat is able to shred easily, pull out the shoulder to a dish. Pour the liquid from the slow cooker into a sauce pan and bring to a boil. In a separate dish, add in the cornstarch and water and whisk together. Carefully add this to the pan drippings and let sauce thicken.

I served this over polenta with chives and kale chips. The kids loved it.

September 15, 2018
by Ashley

Homemade Enchilada Sauce

I tried out this new enchilada sauce today.

Enchilada Sauce

1/4 cup vegetable oil
4 tbsp all purpose flour
1/3 cup chili powder
1 (28oz) can crushed tomatoes
2 cup water
1 tsp ground cumin
1 tsp granulated garlic
1 tsp salt

In a sauce pan, heat up the vegetable oil. Whisk in the flour and chili powder until combined. Let bubble for about 3 minutes. Carefully add in the can of crushed tomatoes, water and other seasonings. Whisk carefully and let simmer for 10 minutes. If sauce is too thick, thin it with a little more water.

I made this with my children in mind, but if you like a little more spice, add in a pinch of cayanne pepper.

August 29, 2018
by Ashley

Chinese Pork & Broccoli

I have made this twice and it has been a hit. Add just broccoli or a variety of veggies to change things up.

Chinese Pork & Broccoli

1 lb thinly cut pork chops
3 cups fresh broccoli florets

2 tbsp vegetable oil
1/3 cup oyster sauce
2 tsp sesame oil
1/3 cup chinese wine
1 tsp soy sauce
1 tsp sugar
1 tsp cornstarch

1 inch piece of ginger
1 clove of garlic

Chop up pork chops into desired strips or bites. Marinate in oyster sauce, sesame oil, chinese wine, soy sauce, sugar and cornstarch. Let sit for 20 minutes or so.

Use a large high sided saute pan. Heat up 2 tbsp of vegetable oil and add in the piece of ginger whole and clove of garlic. Saute these for about 1 minute to flavor the oil. Remove from oil and discard. Next saute the broccoli florets until bright green about 5 minutes. Remove broccoli and set aside.

Add more oil if needed and saute the pork chops and marinade until the meat is cooked through. This does not take too long, only 3 – 4 minutes or so. Add back in the broccoli and stir until everything is heated through. Serve with your favorite rice.


June 15, 2018
by Ashley

Butternut Squash Curry

I served this along with my Coconut Rice. It was delicious. I wanted to make a sauce and have a fully vegetarian meal. So instead of adding meat, I used Butternut squash instead. I bet chicken would be awesome in this as well.

Butternut Squash Curry

2 tsp vegetable oil
4 garlic cloves, minced
2 tsp cumin, ground
2 tsp paprika
1 tsp salt
1 butternut squash, peeled and cut into bite sized pieces
2 green peppers, cut into bite sized pieces
1 can coconut milk
14 oz crushed tomato
1/2 tsp crushed red pepper flakes

Heat up vegetable oil in a pan. Add in garlic and saute for 1 minute until golden. Add in spices (cumin, paprika and salt) and stir. Add in squash and peppers and give it a stir. Quickly add in the can of coconut milk and let simmer for about 2 minutes. Then add in the crushed tomato and red pepper flakes and let simmer until squash is cooked through, about 10 – 15 minutes. Serve with rice.

June 10, 2018
by Ashley

Chickpea Sundal

This went along with the Coconut Rice I made recently. This side dish was great. It is a Southern Indian dish normally served for breakfast. We did not eat this for breakfast however, but for dinner instead.

Chickpea Sundal

1 can chickpeas, rinsed
2 tsp vegetable oil
1 dried red chili
1 tsp mustard seeds
4 tbsp dried coconut (sweetened)
Juice of 1/2 a lemon


Drain the chickpeas and rinse. Pour into a small sauce pan and cover with water. Cook on medium heat for 15 minutes. Drain and set aside.

Heat up the oil in a large skillet. Add in dried chili and mustard seeds. When the seeds begin to pop, add in the cooked chickpeas, coconut and a little salt. Stir. Remove from the heat and stir in the lemon juice. I served this warm, but it says it can also be served cold as well.


June 6, 2018
by Ashley

Coconut Rice

I made an awesome dinner tonight and want to be able to find these recipes again.

Coconut Rice

1 1/2 cups basmati rice
2 cups water
1 tbsp vegetable oil
1 tsp mustard seeds
2 tsp split green peas
2/3 cup dried coconut

Cook rice. I use a rice cooker so I set it and forget it. Four servings of rice and 2 cups of water. Add in 2 tsp split green peas (for color).

While rice & peas are cooking, heat up oil. Add mustard seeds and cook until they start popping. Add in coconut and cook for another 3 – 4 minutes. The coconut will brown some. Transfer cooked coconut mixture into the cooked rice and stir until well combined. Serve with your favorite curry.