Since the hubs is home, it’s time to bust out some of the recipes I’ve been collecting (read: Pinning on Pinterest). This muffin recipe is one that I saved from my mom’s Pins. She made them during a visit recently and I couldn’t help but attempt to reproduce them. Continue reading
Ok, first thing’s first…well, last thing’s first, actually. The last instruction about letting these cool for 4+ hours or overnight is critical. I thought…these do not need to cool that long…and they smell so good…clearly she meant 2 hours. And so, I cut them up and dug into one. I was less than impressed. It was tasty, but not phenomenal. I delivered some to a couple of neighbors and then headed to the gym. Once I got back a few hours later, I ate another one and instantly understood why they needed to sit for 4+ hours. It turned out to be critical to the flavor development! Have the patience that I couldn’t muster. It’s worth it. I found this recipe on Averie Cooks– expect more from this site, everything looks phenomenal! Continue reading
I keep many running Pinterest boards of recipes and ideas for when we go to events, for holidays, and for when we host others at our home. Once it was decided that I would be taking the kids to my parents’ house for July 4th, I hit the Pinterest boards looking for something new. I had been wanting to try these cheesy corn cakes for ages, and this seemed like the perfect opportunity. The original recipe from Simply Delicious calls for 1 red chile to be added to the salsa- I am not of fan of spicy and, to be honest, the general consensus around the table was that it wasn’t needed. The flavors seemed to all do well together and it didn’t feel like it was missing anything. However, that being said, if you’re a spicy fan, go for it! Continue reading
There are few things better in this world than great chocolate. When the hubbie and I were strolling downtown this weekend, we stumbled into a place called Savory Spice Shop. Heaven on earth…for real. It smelled so amazing. It was there that I found a whole wall of fresh ground cocoa powders and I absolutely could not help myself but to grab some. I had to try the Black Onyx Cocoa Powder, and also got the Natural Cocoa Powder, as the Onyx suggested it as a pairing for baking. These looked like perfect brownie cocoas, so I went for it. I originally found this recipe on a blog called Sweet Anna’s. Continue reading
I am a huge fan of cooking whole chickens in the crock pot. Plop some veggies in the bottom, throw some citrus in the chicken and slather it liberally with the right rub and (obviously) tons of minced garlic…heaven. This recipe continues to be a hit in our home and given how easy it is, I see it being a staple on our dinner menu for the foreseeable future. Of course, the most critical part of this is the rub. I make my own rub and haven’t found one from the store I like better…like, ever. The proportions I give here make enough for several birds so you won’t have to mix a new batch every time. So here is the super simple recipe that will have your whole family licking their fingers after every bite. Continue reading
I’ve returned from my hiatus! Husband and I took a couple of weeks to travel and so I took some time away from blogging (and cooking for that matter). Now I’m back and ready for ever more creative culinary adventures! We’re attempting to cut out some of the gluten and dairy from our diet (though not entirely…because we also love those things) and so you may notice that reflected in the upcoming posts. The original Bacon-Apple Chicken Burger recipe from The Paleo Mom is ridiculously good. I tweaked it when I made it to just make two burgers. Although it does take a little prep work, the first words out of Husband’s mouth after his first bite were, “this is delicious”, so I consider it worth the work. We served this with a mixed greens salad topped with almonds, sunflower seeds and strawberries and they were wonderful together.
Ingredients (Maple-Cranberry Sauce)
- 2 cups fresh or frozen cranberries
- 1/2 cup Grade B maple syrup
- 1/4 cup water
- Combine cranberries, maple syrup and water in a small saucepan. Bring to a boil over high heat and then reduce heat to maintain a simmer.
- Simmer uncovered for 8-10 minutes, stirring occasionally, until most of the berries have popped and the sauce has thickened.
- Transfer to a serving bowl and refrigerate until ready to eat (or at least 1 hour).
Ingredients (Bacon-Apple Chicken Burgers)
- 2-2 1/2 pounds ground chicken or ground turkey
- 8 oz bacon (if using 2 1/2 pounds ground turkey, you can use 10oz of bacon)
- 1 large apple (good cooking varieties are Granny Smith, Fuji, and Rome Beauty)
- 1 medium onion
- 2 tsp fresh rosemary, finely chopped
- Place bacon in a cold frying pan and then turn on the heat to medium-high. Cook, flipping once or twice, until bacon is crispy.
- Meanwhile, very finely dice onion and apple (you could also grate the apple if dicing is too much work). Chop the rosemary.
- When the bacon is crispy, remove it from the pan and add the onion to the bacon fat in the pan. Saute 5 minutes over medium-high heat, stirring occasionally, until onion is starting to soften. Add the apple and rosemary and continue sauteing until onion is browned and both onion and apple are soft (about 5-8 more minutes, depending on how finely diced your onion and apple are).
- Once bacon has cooled enough to handle, chop into small pieces (think bacon bit size).
- Combine ground chicken, bacon, apple and onion mix, and salt in a bowl. Mix well with your hands. Form into patties. If your pan cooled down, heat it back up over medium heat (if it’s still hot, just turn the element down to medium). You may want to add a tablespoon of cooking fat (more bacon grease would be great, but you can use whatever cooking fat you have on hand). Add the patties to the pan (you might want to cook in batches).
- Cook patties, flipping once half way, until full cooked (internal temperature should be 160F and I definitely recommend checking with a meat thermometer). This will take 15-25 minute total, depending on the size of your patties.
- Serve with chilled maple-cranberry sauce!
So, I keep a big binder full of all of my recipes, including the ones I hope to try. This one popped out at me as something a little different and incredibly tasty sounding, so I put it on my “dinner list” last week…for the record, it was Friday’s dinner. As it bears a resemblance to the chicken pot pie recipe I tried recently that I really enjoyed, it wasn’t much of a gamble that it was going to be good and it SO was. I’ll be making this again in the near future.
- 2 cup chicken, cooked and diced
- 3 Tbsp unsalted butter
- 1/2 yellow onion, diced
- 3 celery stalks, diced
- 1 cup fresh broccoli florets, chopped
- 1/4 cup all purpose flour
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1 cup milk (I used 2%)
- pinch of crushed red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup cheddar cheese, shredded (I used sharp white cheddar)
- 1/2 package pie crust (I used Immaculate Bakery brand), thawed
- In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
- To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
- To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips.