Category: 10 Ingredient Meals

Mexican Hot Chocolate Brownies

 Note: I was sent ingredients from Plugra Premium Butter in order to make this post. Opinions are mine alone. Ingredients included: 1 bar unsalted Plugra Premium Butter,1 container of the Spice House’s Vietnamese Saigon Cinnamon, Valrhona Manjari 64% Dark Chocolate, and Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.

Do I have a tasty recipe for you today! I was contacted recently by Plugrá Kitchens with a delicious sounding brownie recipe (these Mexican Hot Chocolate Brownies) using some of my favorite ingredients, so I knew I had to share it. This brownie recipe is based off the flavors of Mexican Hot Chocolate, which is a hot chocolate that is spiced with cinnamon and sometimes a little bit of chili to bring additional warmth and heat. 

Plugra Kitchens was nice enough to send me a package with the best goodies to make these brownies, including (of course) Plugrá Premium Unsalted Butter, Spice House Ground Saigon Cinnamon, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, and Balrhona Manjari 64% Dark Chocolate.

Plugrá Butter is an awesome ingredient to use for baking. Made by Dairy Farmers of America, its slow-churn and extra creaminess has the perfect balance of moisture and fat for use in baking. The Spice House‘s Vietnamese “Saigon” Cassia cinnamon is the strongest and sweetest cinnamon in their collection. The Vietnamese cinnamon bark is ground in house to produce a dark, rich texture that is fiery and fragrant, making it perfect for these brownies. My love of Nielsen-Massey‘s Madagascar Bourbon is well known to those that frequent this blog. Their Madagascar Bourbon Pure Vanilla extract is made from premium, hand-selected vanilla beans cultivated in Madagascar, the world’s leading supplier of high-quality vanilla. It then utilizes a slow, cold extraction process to gently draw out and preserve all 300 natural vanilla flavor notes to create the richest tasting vanilla. Madagascar Bourbon Pure Vanilla has a flavor profile that is full, sweet, creamy, and mellow with velvety after-tones. Valrhona Chocolate has been a partner of artisans of taste since 1922 and is a pioneer and reference in the world of chocolate.

With ingredients like that, you know this recipe is going to taste good! I adapted the recipe a bit, but the overall gist is still there. These Mexican Hot Chocolate Brownies are soft and chewy, with a subtle warmth and heat that pairs really well with the richness of the chocolate.

Ingredients (makes 18 servings):

  • 1 (8 oz) bar unsalted butter, like Plugrá® European Style Butter
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract, like Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tablespoon ground cinnamon, like Saigon cinnamon from the Spice House
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • ¼ teaspoon ground cayenne pepper
  • 1 cup dark chocolate, like Valrhona Manjari 64% Dark Chocolate, chopped

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Wild Boar Tenderloin with Mushrooms

Note: I received free cow cash from Crowd Cow to try some of their products in order to write this post. Opinions are mine alone. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

If you’ve seen my prior post on Boneless Leg of Lamb with Roasted Vegetables, you know I am working my way through a box of awesome protein from Crowd Cow. (Right now, new Members Get $100 of Free Meat + Free Shipping. Hurry up, offer ends soon!)

This recipe for Wild Boar Tenderloin with Mushrooms is my first time using wild boar! According to the Crowd Cow website, “Wild Boar meat is similar to domestic pork, but the flavor has a slightly sweet and nutty taste to it, derived from their wild foraging diet. Our Wild Boar Tenderloins are lean with low fat content. Searing, roasting and grilling work well, but be careful not to overcook and dry out these lean cuts of meat.”

To enhance the flavor of the wild boar, I sautéed mushrooms in the same pan that I cooked the meat in with some onions and garlic.

Ingredients:

  • 2 tablespoons olive oil
  • 1 (1 lb) wild boar tenderloin
  • salt and pepper, to taste
  • 2 (8 oz) packages sliced mushrooms
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine

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Cranberry Turnovers

I absolutely love cranberry sauce, but with all of the other delicious sides on Thanksgiving, my family and I rarely finish the entire can. This recipe for Cranberry Turnovers takes your leftover cranberry sauce and turns it into a simple and delicious breakfast!

I adapted this recipe from Country Living, although I kept it fairly close to the original.

Ingredients (serves 8):

  • 1 (17.3 oz package) Puff Pastry, thawed
  • 8 oz cream cheese
  • 2 egg yolks
  • 2 cups confectioners’ sugar, divided
  • 1/2 cup leftover cranberry sauce
  • 1 tablespoon almond extract (or vanilla extract to make nut free)

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Boneless Leg of Lamb with Roasted Vegetables

Note: I received free cow cash from Crowd Cow to try some of their products in order to write this post. Opinions are mine alone. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links

As much as I love a nice, quick weeknight meal option, I really enjoy when I have a free Saturday or Sunday to slow it down and make an oven-roasted dish, like this recipe for Boneless Leg of Lamb with Roasted Vegetables.

We’ve had some sporadic fall-like days in Philadelphia recently, so I made the most of a cooler weekend day and tapped into one of the proteins I received in my Crowd Cow box! Crowd Cow is a frozen protein delivery service that partners with ethical farms, fisheries and producers globally. They hand select independent farms to deliver the best craft meat from the farm to your table.

I was super impressed with the selection on Crowd Cow. They have staples like free-range chicken, pasture-raised beef, and sustainable seafood, but they also have some options that caught my eye, including wild boar, elk, bison, and, of course, boneless leg of lamb.

source: crowdcow.com

My order arrived in just two days, and came in recyclable packaging. They even offset carbon emissions from every order. Crowd Cow offers a membership where you can choose what is sent to you and at what frequency. And now’s the perfect time to become a Crowd Cow member! New Members Get $100 of Free Meat + Free Shipping. Hurry up, offer ends soon!

I will have future posts highlighting some of my other purchases, but today, it’s all about the boneless leg of lamb. Boneless leg of lamb is surprisingly easy to make, and doesn’t require a bunch of ingredients to make a great meal. This one-pot recipe cooks the leg of lamb, then tosses some vegetables in the drippings and roasts them to perfection!

Ingredients (serves 6):

Boneless Leg of Lamb

  • 4 to 5 lb boneless leg of lamb
  • 2 tablespoons olive oil, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Roasted Vegetables:

  • 2 lbs potatoes, cut into bite-sized pieces
  • 3 medium-sized carrots
  • 1 small onion, chopped
  • 1 (8 oz) container sliced mushrooms
  • salt and pepper, to taste

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Rigatoni Alla Vodka

My husband absolutely loves Pasta in Vodka Sauce. I don’t make it terribly often, but it is a really simple and delicious dish to make at home, so I figured it was time to share my recipe for Rigatoni Alla Vodka!

“Traditional” vodka sauce includes tomatoes, herbs, and vodka, although every one I’ve ever come across also has a cream element to it as well.

The history of this sauce doesn’t go terribly far back — it was invented in the 70’s either in New York or Italy, depending on who you ask.

This version adds a bit of smokiness from pancetta and some heat from red pepper flakes to the luxurious tomato vodka cream sauce to make a truly wonderful pasta dish!

Ingredients:

  • salt
  • 1 (16 oz) box rigatoni
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup vodka (I used Stateside Vodka)
  • 1 (28-oz) can crushed tomatoes
  • black pepper
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • fresh parsley, chopped, for garnish (optional)

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Creamy Pappardelle with Smoked Salmon and Caviar

I’m guessing that I’m not the only one that has been having fewer dinners out at restaurants, but that doesn’t mean I haven’t been making fun meals at home!

 

This recipe for Creamy Pappardelle with Smoked Salmon and Caviar is fancy enough for an at home date night, but is also so simple to make and comes together in just 20 minutes!

After receiving an affiliate box from Sitka Salmon Shares, I enjoyed their seafood so much that I signed up for a Premium Seafood Subscription Box. One of the boxes had smoked salmon in it, so I went to their recipes page to try and find a different way to use it.

I came across this recipe for Pasta with Smoked Salmon and Caviar and new I had to make it!

Ingredients (serves 2):

  • salt
  • 8 oz pappardelle pasta
  • 1 tablespoon unsalted butter
  • 1 leek, white and light green parts, halved lengthwise and sliced thin
  • 1 cup heavy cream
  • black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon fresh tarragon, chopped
  • 1/2 tablespoon fresh chives, chopped, plus more for garnish
  • 6 oz smoked salmon, broken into large flakes
  • 2 oz salmon roe

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Spiced Fig and Pear Jam

Early fall is my favorite time of year. I love that it’s still warm enough to enjoy the outdoors, the selection of produce available is awesome, and the back-to-school vibe fuels me to get things done.

It’s also an awesome time of year to can some jellies and jams, like this delicious Spiced Fig and Pear Jam!

Figs and pears are in season at the moment, two of my favorite fruits, so what better time to make (and can) this Spiced Fig and Pear Jam?

Ingredients (makes about 6 8oz cans):

  • 1 1/2 pounds Bartlett pears, peeled, deseeded, and cut into small bite sized pieces
  • 1 1/2 pounds fresh mission figs, cut into eighths
  • 3 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cardamom
  • the juice and zest of 1 navel orange

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Mushroom and Spinach Frittata

My husband is a big fan of breakfast, so every now and then, we like to have breakfast for dinner.

Frittata’s are particularly good for dinner – savory, filling, and can be served with day old bread, so I recently decided to make this Mushroom and Spinach Frittata for dinner!

This frittata is an easy Mushroom and Spinach version, but you can substitute in whatever vegetables you’d like.

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 10 oz container pre-sliced mushrooms
  • salt and pepper, to taste
  • 4 garlic cloves, minced
  • 8oz baby spinach
  • 8 eggs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons milk

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Smoker Grilled S’mores Skillet

Note: I was sent samples of Bear Mountain BBQ Wood Pellets in order to write this post. Opinions are mine alone.

With Memorial Day right around the corner, it’s time for more recipes using Bear Mountain BBQ Wood Pellets! This one is a bit different than my previous two posts fort Smoked Potato Salad and Smoked Wings… this time I’m bringing you dessert: a Smoker Grilled S’mores Skillet to be exact!

As a city girl, I don’t exactly get a lot of opportunities to roast some marshmallows over an open fire, but I do love s’mores!

This recipe takes a s’mores skillet one step further and lets it smoke on the grill with some of Bear Mountain’s Bourbon BBQ Wood Pellets.

Ingredients:

  • 1 cup Bear Mountain Bourbon BBQ Wood Pellets
  • 1 tablespoon butter
  • 3 milk chocolate candy bars
  • 3 dark chocolate candy bars
  • 2 cups semi-sweet chocolate chips
  • 1 (12 oz) bag marshmallows
  • graham crackers, for serving

Continue reading Smoker Grilled S’mores Skillet

Smoked Chicken Wings

Note: I was sent samples of Bear Mountain BBQ Wood Pellets in order to write this post. Opinions are mine alone.

I’ve mentioned many times in the past how much I love to grill, but last summer I began dabbling in smoked foods. I don’t own a smoker, so I just use my grill, and Bear Mountain BBQ Pellets make it super simple to do so! Last year I made an awesome recipe for Smoked Potato Salad using Bear Mountain’s Gourmet Blend. This time around, I’m sharing a more traditional smoked food recipe: Smoked Chicken Wings!

My husband is kind of chicken wings obsessed. His current favorite wings dry rubbed smoked wings from our local pizza place, Pizza Plus, so I decided to try to make some of my own at home. I used Bear Mountain Bold BBQ Pellets for this recipe, but their Gourmet Blend would also work.

Ingredients (makes 3 lbs wings, or 2-4 servings. Multiply as needed):

  • 1/2 tablespoon each:
    • smoked paprika
    • Hungarian paprika
    • chili powder
    • garlic powder
    • onion powder
  • 1 teaspoon each:
    • salt
    • ground black pepper
  • 1/2 teaspoon each:
    • cumin
    • ground mustard
  • 3 lbs wings
  • 2 tablespoons olive oil
  • 1-2 cups Bear Mountain Bold BBQ Pellets
  • blue cheese dip, for serving

Continue reading Smoked Chicken Wings

Pressure Cooker Cauliflower Puree

I absolutely love the flavor of cauliflower, which means I’ve been in heaven these past few years with all of the attention cauliflower has been receiving as an alternative for everything from rice to pizza crust. So I was quite surprised when I realized I hadn’t shared my recipe for Pressure Cooker Cauliflower Puree yet!

This recipe is easy to make and comes together in less than 30 minutes!

Ingredients:

  • 1 tablespoon olive oil
  • 5 garlic cloves, minced or pressed
  • 1 1/2 cups chicken broth
  • 1 large cauliflower head, cut into florets
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon sour cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • freshly chopped parsley, for garnish

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Grilled Salmon and Asparagus Foil Packets

I absolutely love grilling. When given the chance, I’d choose it over cooking on the stovetop or in my oven. So I am thrilled that the weather is turning and I can get back to using my favorite appliance as much as possible. To start the season off, here’s a recipe for Grilled Salmon and Asparagus Foil Packets that tastes awesome and is super easy to clean up!

This recipe is also really adaptable, so I’ve given a couple of suggestions below, but definitely make this your own!

Ingredients (serves 2, multiply as needed):

  • 2 (8 oz) salmon fillets
  • salt and pepper, to taste
  • 1 lb asparagus, woody ends removed
  • 2 tablespoons olive oil
  • one lemon, divided
  • 1 teaspoon hot sauce or your favorite mustard
  • 1 shallot, minced
  • 3 garlic cloves, minced or pressed
  • 4 tablespoons unsalted butter, cut into small pieces
  • fresh parsley, for garnish

Kitchen Tools Used:

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Sausage and Peppers Quinoa Skillet

One of my favorite quick dinner options is Sausage, Pepper, and Onion Sandwiches. I thought it might be nice to lighten it up a bit and make it into a one skillet (ok, one skillet plus a small pot) recipe. The result is this yummy recipe for Sausage and Peppers Quinoa Skillet.

This recipe for Sausage and Peppers Quinoa Skillet is made with sliced bratwurst, a bunch of colorful bell peppers, sautéed onions and quinoa and makes for a hearty and healthy dinner that can be made in less than 30 minutes!

Ingredients:

  • 1 cup rinsed quinoa
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 12 oz. bratwurst, sliced into coins
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1 tablespoon Italian seasoning
  • fresh parsley, chopped, for garnish

Kitchen items used:

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Pressure Cooker Chicken Adobo

I can’t tell you how many times my InstantPot has saved me for dinner. All too often, I’ll look up from my computer at 7pm and realize I haven’t even thought about what we are going to eat! This recipe for Pressure Cooker Chicken Adobo is one of those time-saver meals – it takes about 45 minutes to make. (For comparison, my Pork Belly Adobo recipe takes about 2 hours to make, not including time to let the meat marinate!)

This recipe comes together quickly but tastes like it’s been cooking all day. Ah, the magic of the InstantPot!

Ingredients:

  • 4 drumsticks
  • 4 chicken thighs
  • ground pepper, to taste
  • 2 tablespoons vegetable oil
  • 6 garlic cloves, minced or pressed
  • 1 large onion, chopped
  • 2/3 cup low sodium soy sauce (or coconut aminos to make gluten free)
  • 1/4 cup brown sugar
  • 1/2 cup white vinegar
  • 2 bay leaves
  • cooked rice, for serving

Kitchen Tools Used:

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Classic Shrimp Scampi

A few years ago, I realized that the concept of what I know as Classic Shrimp Scampi is kind of an American one. To Americans, Shrimp Scampi is shrimp cooked in butter and typically served over pasta. But scampi is actually its own type of crustacean. So it appears that when Italian immigrants came to the US, they adapted the recipe to substitute in shrimp and then kept both names.

Now that you’ve had a history lesson on Shrimp Scampi, let me get to the actual making of the dish. This version is relatively classic, where you cook the shrimp in a butter white wine sauce with a little bit of crushed red pepper and then finish it off with fresh parsley and some lemon juice. To soak up the yummy sauce, serve with pasta or crusty bread.

Ingredients:

  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced or pressed
  • 1 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 lbs large or extra large shrimp, cleaned
  • 1/4 cup fresh parsley, chopped
  • the juice of 1 lemon
  • cooked pasta or bread, to serve

Kitchen Tools Used:

Continue reading Classic Shrimp Scampi

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