Come On Up To The House

October 14, 2020
by Ashley

Honey Lavender Syrup

One of my favorite lattes at the local coffee shop is a Honey Lavender Latte. This is my version of the syrup. Use sparingly as it is a strong flavor.

Honey Lavender Syrup

1 cup water
1/2 cup sugar
1/2 cup honey
1 tbsp Lavender

Bring all ingredients to a boil and let cook until the sugars are dissolved. Let cool and then store in a jar to use.

September 6, 2020
by Ashley

Broccoli Cheddar Soup

This is Isla’s favorite soup. Since quarantine, she has requested it as it is the only soup she will order from Panera.4 tablespoons butter ½ stick

4 tbsp butter
½ medium onion, chopped
5-6 cloves garlic, minced
4 tbsp All purpose Flour
2 cups chicken stock
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
12 oz frozen broccoli florets
1 large carrot, finely chopped
1 cup heavy cream
1 cup milk
8 oz grated mild cheddar

Melt butter in a larger sauce pan and sauté onions and garlic for about 4 minutes, until starting to turn translucent. Stir in flour and keep stirring until it starts to turn brown. Carefully and slowly add in the chicken stock stirring it in as you go. This will help to alleviate clumps. Add in salt, pepper and paprika and stir. Pour in florets and carrot and let cook for about 10 minutes. Bring the heat down to low and add in the cream, milk and cheddar. Taste before serving.

September 6, 2020
by Ashley

Shortbread Cookies

These are easy and delicious. Make sure to give yourself enough time to refrigerate the dough for 30 minutes before baking!


2 sticks butter
1/2 cup powdered sugar
2 cups all purpose flour
1 tsp Zested Orange (optional)

Mix all together and roll into baton. Cover with plastic wrap and refrigerate 30 minutes.

Pull out of the refrigerator and cut into round cookies. Place on a silpat lined baking sheet and bake in a preheated oven for 350 for 20 minutes or until browned.

Drizzle with melted chocolate if you prefer, but my family loved them plain.

September 6, 2020
by Ashley

White Chicken Chili

A perfect fall meal.

1 tbsp canola oil
1 medium onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 15oz cans cannellini beans, drained and rinsed
1 15 oz can navy beans, drained and rinsed
3 cups cooked, diced rotisserie chicken meat
1 4oz can diced green chilies
¼ tsp cayenne pepper
2 tsp cumin
1 tsp oregano
Kosher salt, pepper
1 cup shredded Monterey jack cheese
4 sliced green onions

Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic.

Cook 2 – 3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20 – 30 minutes.

Garnish with shredded cheese and onions and serve with sweet cornbread.

August 15, 2020
by Ashley

Baba ganoush

2 long eggplants or 1 large eggplant
1 lemon, cut in half
2/3 cup tahini
Salt & Pepper

Peel the eggplant and dice into small pieces. Put into a sauce pan with a little water and squeeze half a lemon over them with a pinch of salt. Bring to a simmer and cook until softened. Drain the water from the sauce pan and transfer the eggplants into a blender. Squeeze the other half of the lemon (make sure to discard the seeds) and the tahini. Purée. Taste and add salt and pepper, a small bit at a time as it can become over salted quickly.

Serve with pita and fresh vegetables.

June 30, 2020
by Ashley

Strawberry Shorkcake with Homemade Whipped Cream

Strawberry picking was great fun this week. This is another great recipe we tried with our fresh berries. It was perfect with homemade whipped cream.


1/2 cup butter softened
1 cup granulated sugar
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder

Preheat the oven to 350 degrees.

Cream the butter and sugar with a spoon, beating well until the mixture is light and slightly fluffy. Add the buttermilk, eggs and vanilla and mix well. Add the flour, salt, and baking powder. Mix well until there aren’t any dry clumps remaining.

Grease a 9×9 spring cake pan and pour in the cake mixture. Bake for 25 – 30 minutes or until a toothpick comes out clean.

Serve with fresh strawberries and whipped cream.

Whipped cream is super easy to make on your own.

Whipped Cream

2 cups heavy cream
3 tbsp sugar
1 tsp vanilla

Whip the cream until thickened. Sprinkle over the sugar and vanilla and gently fold in with a spatula. Put in the fridge until you are ready to use!

June 30, 2020
by Ashley

Pineapple Cake


2 1/4 cup all-purpose flour
3/4 cup sugar
1 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp kosher salt
1 tsp vanilla
20 oz can crushed pineapple
2 eggs

Preheat the oven to 350 degrees.

Grease a 9×13 pan. In a large bowl, whisk together the dry ingredients. Pour the entire can of crushed pineapple into the center along with the two eggs and vanilla. Mix together until combined. Pour into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.

Serve with freshly made whip cream.

June 29, 2020
by Ashley

Strawberry Mint Cocktail

Tis the season for strawberry flavored everything.


Strawberry Simple Syrup
1/3 cup sugar
2/3 cup water
1/3 cup strawberries, chopped

3 tbsp strawberry simple syrup
1 strawberry, hulled
4 mint leaves, torn
1 tbsp lemon juice
2 ounces gin
3 ounces sparkling water


Make the simple syrup a head of time. Put all three ingredients into a small sauce pan and bring to a simmer until the sugar dissolves. Transfer to a glass jar and refrigerate. Don’t strain. Chill at least an hour or more.

To mix the cocktail:

Pour the strawberry simple syrup, strawberry and mint leaves into a glass and muddle. Top with lemon juice, gin and sparkling water. Finish with filling the glass with ice and enjoy!

May 21, 2020
by Ashley

Sichuan Chicken

This may be Paul’s favorite quarantine dish. We have had this several times with varying amounts of heat.

2 chicken thighs, cut up into small cubes
1 tsp salt
1 tbsp shaoxing wine
3 tsp potato starch
1/4 tsp ground white pepper

2 inch piece ginger cut into thin coins
15 dried chinese peppers, seeds removed, soaked in water, cut into pieces and drained
5 cloves garlic, sliced thin
5 tsp red Sichaun pepper corns, crushed in mortar and pestle
2 green onions cut into 2 inch pieces
2 tbsp soy sauce
1 tbsp shaoxing wine
2 cups canola oil

Seed and soak peppers for 1 hour. Drain and chop into 1/2 inch sections.

Sort Sichuan pepper corns. Remove twigs and pits.

Marinate chicken in first four ingredients for at least 30 minutes. Refrigerate chicken until you are ready to cook.

Heat 2 cups of oil in a wok until the oil hits 325 F. Deep fry chicken in wok over medium heat for 8 – 10 minutes, bubbling steadily. Remove chicken and bring oil up to 375F. Retry chicken for 2-3 minutes until golden brown, vigorous bubbling. Remove chicken and oil except for 1 tbsp.

Heat oil for stir fry. Add ginger to oil, cook for 1-2 minutes. Add drained peppers and garlic, cook for 1-2 minutes. Add peppercorns, cook for 30 seconds.

Add chicken and green onions, stir. Turn off heat. Add in soy sauce and wine, stir to coat.

Serve over rice.

May 21, 2020
by Ashley

Chorizo and Potato Tacos

Street tacos are one of our family favorites. During this quarantine, we have enjoyed these tacos several times. We have used corn and flour tortillas as well as stuffing corn tortillas and baking to make them crispy.


3 small potatoes
6oz Mexican chorizo
half an onion, diced
2 mini bell peppers, diced
1 tbsp fresh cilantro

Poke potatoes, microwave for 5 minutes.
Once cool enough to handle, peel and cut into small cubes.

In a large skillet, brown the chorizo for 2-3 minutes.
Add diced onion and peppers, cook until chorizo is done and onions are tender.
Remove mixture from skillet.

Add 1 tbsp oil, set to medium high heat. Add cubed potatoes along with some salt and pepper. Cook until browned and cooked through, 8-10 minutes.

Stir in chorizo mixture and cilantro, turn off heat
Serve in tortillas