Since originally making this Edamame Hummus as a snack for Christmas day, I’ve made this recipe multiple times and have gotten rave reviews each time.
Calling this a hummus isn’t exactly accurate: there are no chickpeas in this recipe. The edamame is basically substituted in for them, and it makes for a light, citrusy spin on one of my favorite apps/dips!
Note: I was sent a Flying Fish Can Variety Pack in order to write this post. Opinions are mine alone.
There are some recipes that almost instantly become a go-to comfort food. One of those recipes for me is arroz con pollo. It has a ton of flavor, an assortment of different vegetables, and is wonderfully filling. Plus, it can be made ahead of time and reheated. What more could you ask for?
My husband has recently taken a liking to quinoa, so I thought making a quinoa version of arroz con pollo, or Quinoa con Pollo, would be an awesome spin. Flying Fish’s Can Variety Pack features five different beers including their OnShore Lager. One sip, and I knew it would be the perfect ingredient in (and accompaniment to) my quinoa spin!
If you follow me on Instagram, you have probably seen a couple of posts / stories about the variety pack. The outdoor themed variety pack truly has something for everyone, including two IPAs (Hopfish and Outside IPA), a Pale Ale (XPA), a Session Sour (Salt and Sea), and a Lager (Onshore Lager). The Hopfish is awesome with spicy food, and the outside IPA has been my go-to when I’m relaxing in my hammock, or hanging out with friends on my roof deck. The XPA is Flying Fish’s original beer, and continues to be a staple for a reason; it goes great with everything! The Salt and Sea was the perfect complement to our friend’s crab feast and barbecue. And the Onshore Lager has a crisp, clean finish making it perfect for both cooking with and drinking.
So let me show off that lager!
Ingredients:
2 tablespoons unsalted butter (or olive oil to make dairy free)
6 boneless skinless chicken thighs (about 2 lbs)
1 medium onion, chopped
6 garlic cloves, minced
2 bell peppers, sliced
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 1/2 cups chicken broth
1 (12 oz) can lager (I used Flying Fish Onshore Lager)
3 tablespoons Worcestershire sauce (omit to make gluten free)
Note: I was sent a copy of Slow Cooked Paleo by Bailey Fischer. Opinions are mine alone.
On weekends, I do my best to prepare some meals for the week. Typically, that means dinners, but every now and then I’ll bake muffins to have for breakfast. My husband is much more of a “savory” than a “sweet” breakfast eater, so he was thrilled when I was saw this recipe for Slow Cooker Paleo Frittata Jars in Bailey Fischer’s Slow Cooker Paleo Cookbook.
This cookbook is filled with awesome and easy slow cooker meals that are also Paleo, taking out much of the effort of maintaining a paleo diet. Some other delicious recipes include Coconut-Lime Poached Halibut, Simmering Hawaiian Fajitas, and Pumpkin-Maple Pudding.
The concept of these jars is brilliant and can easily be adapted to include whatever you want (perfect opportunity for a “fridge cleaning” breakfast).
Ingredients:
2 2/3 cups thawed hash browns (~2/3 cup per jar)
1 1/3 cups diced butternut squash (~1/3 cup per jar)
1 1/3 cups diced green bell peppers (~1/3 cup per jar)
12 eggs
1/2 cup dairy-free milk (I used unsweetened almond milk)
Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.
I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)
Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Vegan Chocolate Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards. Plus, the packaging is gorgeous!
I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.
NOTE: I was sent Carthage Co.‘s Dadasi Dinner Plate in order to write this post with a recipe for Marinated Swordfish. Opinions are mine alone.
Unsurprisingly, I have quite the affinity for dishware. I especially love plates, bowls, and platters that are matte (they present and photograph beautifully!) No matter how pretty dishware is, I still need it to work for my lifestyle, so I look for options that are microwave and dishwasher safe as well.
I was recently introduced to Carthage Co., which offers exquisite, ethically-sourced pottery made by Tunisian artisans, including plates, glasses, pitchers and serving-ware. The best part? This artisan stoneware is both attractive and affordable, plus its dishwasher and microwave safe! Named after the ancient city of Carthage that once served as a connecting point of Mediterranean trade, the Carthage Co. mission is to provide a valuable point of connection that starts in Tunisia and ends at your dinner table. The company works to honor and empower Tunisian artisans and create jobs in the U.S., partnering with local manufacturers that employ and empower their communities with dignity and equity.
source: Cathage Co.
I immediately gravitated toward their Dadasi collection, which is even more beautiful in person. I personally love the basalt color, it really make the food served on it pop!
I wanted to show off my snazzy new plate with a recipe that’s really become a staple in my household: Marinated Swordfish, served over rice with sautéed baby bok choy. I’m not going to pretend it’s the prettiest recipe, but it sure looks nice on the Dadasi plate, doesn’t it? It’s amazing what a difference a good looking plate can make to the presentation of a meal!
This recipe requires very little hands-on time, but you do need to allot some time for the swordfish to marinate.
Ingredients:
1/4 cup low sodium soy sauce (or coconut aminos/tamari to make gluten free)
Note: I was sent a copy of The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker for review. Opinions are mine alone.
I’ve mentioned many times before how much I love my multi-cooker. I tend to use it a lot on weekends to help prep meals for the week, but it’s also a life saver on weeknights — you can get a delicious meal that tastes like it’s been cooking all day on the table in 45 minutes or less!
So when I heard about a new cookbook that is going to be published soon (September 24, 2019 to be exact) that has a ton of awesome multi-cooker recipes, I was excited to check it out.
The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker (paid link) by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo contains 240 recipes for every occasion that the authors have adapted for the Instant Pot, and the vast majority of these recipes take less than 45 minutes, making home-cooking and family meal time simple, fast, and delicious for readers of all levels of cooking experience.
Divided into eight thorough chapters, Breakfast, Lunch, Soups and Stews, Pastas, Mains, Sides, Desserts, and Condiments and Sauces, The Big Book of Instant Pot® Recipes offers readers a plethora of healthy dishes that will take less than 45 minutes to prepare and are great for every occasion. Moreover, nearly all the dishes are either vegan, gluten-free, dairy-free, or paleo-friendly, accommodating all dietary needs.
I think most people know how great pressure cookers can be for tough cuts of meat, so I wanted to try one of the meatless options in the cookbook. This Pressure Cooker Mushroom Bourguignon is a simplified (and meatless) version of a French classic — typically a beef stew braised in red wine / beef broth.
Ingredients (serves 4):
2 tablespoons olive oil
2 tablespoons unsalted butter (or margarine to make dairy free)
1 (8 oz) container sliced mushrooms
1 (8 oz) container whole mushrooms, cut in half
1 (4 oz) container gourmet mushroom blend
1 medium yellow onion, chopped
2 medium carrots, peeled and sliced into rounds
1 celery rib, chopped (or kept in larger pieces if you intend to remove)
salt and pepper, to taste
1/2 teaspoon dried thyme
2 cloves garlic, grated
1 tablespoon balsamic vinegar
1 cup dry red wine
1 cup water
3/4 cup beef or vegetable stock, divided
1 oz dried mushrooms
1 tablespoon cornstarch
2 tablespoons tomato paste
cooked egg noodles (optional, substitute mashed potatoes for gluten free)
I’ve mentioned before that my husband is a huge peach fan. It isn’t exactly peach season just yet, but frozen peaches make it so we can enjoy them all throughout the year. Luckily, peach season is nearly here (June to September)!
I was contacted about a new cookbook I knew I needed to have in my collection: Just Peachy by Belinda Smith-Sullivan. This cookbook contains 70 peach-inspired recipes allowing home cooks to enjoy warm, summery peaches all year long!
Recipes range from breads, breakfasts, appetizers, entrees and desserts to sauces, preserves, condiments and drinks, plus facts about peaches, information on growing and growers, festivals, a list of all peach varietals and how to use them, and the history of peaches. Did you know that peaches, known as “the fruit of calmness,” are said to reduce anxiety?
I love to use peaches in both savory and sweet recipes and am always interested in incorporating peaches into more dishes. There are a ton of recipes that caught my eye in this cookbook but I decided to make a super simple and versatile recipe in the book: Easy Peach Mustard.
Peach Mustard can be used as an addition to a cheese plate, a dip for pretzels, a spread on sandwiches, or as a sauce on meat. (In fact, I used some of the Peach Mustard to make another recipe in the cookbook – Herb-Crusted Peach Mustard Pork Tenderloin – YUM)
This recipe comes together really quickly, and can be stored in your fridge for up to two months (or, if canned, 12 months).
Note: I was sent a ZOS wine saver for review. All opinions are mine alone.
Using wine in recipes both adds and enhances flavor. I love cooking with both red and white wine, but I really only drink red wine. Which means I keep a re-corked bottled of white wine in my fridge, which over time, begins to oxidize and change taste (and not for the better!)
So when I was contacted to try ZOS wine saver, I was intrigued. The ZOS wine saver is a solution that eliminates 100% of the oxygen from an opened bottle of wine, which can preserve the bottle for weeks or months. The ZOS wine stopper has an oxygen-absorbing cartridge that allows you to use a small amount of wine and still maintain its flavor for future use.
Source: zos.wine
The ZOS wine saver is made of an oxygen barrier stopper attached to a replaceable cartridge. You just insert the ZOS stopper into an open bottle of wine and the cartridge absorbs all of the oxygen in the bottle. Each cartridge lasts 5 to 15 bottles and is easily replaceable. The ZOS wine saver (paid link) can be purchased on Amazon.
With the weather warming up, I wanted to make a yummy seafood recipe that’s hearty but light. Cioppino is a fish stew originally from San Francisco, utilizing whatever was caught that day at sea. This recipe for Cioppino (Seafood Stew) includes making a broth and then making the actual soup. The broth can be made a couple of days ahead of time. Both parts of the recipe use white wine, so this recipe is the perfect test for the ZOS wine saver.
Ingredients:
Broth:
2 tablespoon olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
1 cup dry white wine
1 28-oz. can whole peeled tomatoes
2 8-oz. bottles clam juice
4 sprigs parsley
2 dried bay leaves
salt and pepper, to taste
Soup:
2 tablespoons olive oil
1 medium shallot, finely chopped
2 cloves garlic cloves, thinly sliced
2 lbs mussels, scrubbed and debearded
1 lb clams, scrubbed
¼ cup dry white wine
1 lb sea bass, skin removed and cut into 1” pieces
1 lb shrimp, peeled, deveined, tails on
¼ cup (½ stick) unsalted butter, cut into cubes (or margarine for dairy free)
What. Is. With. This. Rain? I feel like it’s never going to stop raining in Philadelphia! It is now mid- to late May and all I want to do is enjoy some warm weather on my deck. Even if the weather isn’t cooperating, I can still pretend it’s summer with the help of David Burtka’s cookbook: Life is a Party.
Chef, actor, and entertaining authority David Burtka knows that every day can be a party. Over a lifetime of throwing epic gatherings, the Cordon Bleu-trained Burtka has perfected the formula for creating easy and perfect get-togethers at home. Now, in the pages of his debut cookbook, he’s sharing all of his secrets and an intimate look into the lives of one of Hollywood’s favorite families. Everything you need to throw a memorable party, or to make a delicious weeknight meal, can be found in the pages of Life is a Party. The cookbook is broken into sixteen party themes – from cozy game nights at home to elegant New Year’s fêtes-are built around doable, show-stopping menus that take the guesswork out of high-impact hosting. Complete with endless and fun ways to mix-and-match dishes, create stunning decor, prep ahead, and get guests involved, David helps you put all the elements in place to make every party a success without ever losing your cool.
The cookbook is broken into seasons to help plan party themes for different holidays and weather. Each party theme is better than the last! But after this weather, I knew I had to make a summer-themed recipe to help me dream of nicer days. I was drawn to a cocktail from the “Sunday Funday” party theme: Mojito Slushies. This yummy spin on the classic cocktail is the perfect refreshing cocktail to cool you down from hot summer days! This recipe is also a great make ahead recipe, with minimal work when you’re ready to serve it.
I also have a copy of Life Is A Party to give away! More details after the recipe.
Ingredients:
2 cups sugar
2 1/2 cups water, divided
1 large bunch fresh mint
2 cups fresh lime juice (12-16 limes),
ice
24 oz white rum (or 24 oz lemonade for a mocktail)
It’s so easy to find food inspiration in Philadelphia. We have so many cool events throughout the year, and I’m lucky enough to be given the opportunity to check out a lot of them! One can’t miss event going on right now is the Philadelphia Chinese Lantern Festival in Franklin Square – a celebration of light and culture that features magnificent steel-framed and silk-wrapped giant lighted sculptures, created by hand using traditional Chinese methods. The 2019 Festival will illuminate Franklin Square at 6th & Race Streets in Historic Philadelphia from May 1 through June 30 with 29 larger-than-life illuminated displays made of 2,000 individual lanterns and 20,000 LED lights in brilliant colors.
In addition to the gorgeous light installations, festival-goers can witness authentic cultural stage performances, taste Asian cuisine and American favorites, drink a toast at the Dragon Beer Garden (open nightly), and shop for Chinese folk artists’ crafts created on site as well as Festival-themed merchandise. Guests can also play Philly Mini Golf, ride the Parx Liberty Carousel (additional tickets required for both), and enjoy Center City’s best play place!
All of the lanterns are new for the 2019 Festival, including new lighting design techniques. Highlights feature a 200-foot long phoenix, a walk-through dragon tunnel, mythological creatures created from small glass bottles filled with colored water, and a host of interactive installations such as lit swings and a fortune-telling wheel. The lanterns are installed all around the seven-acre Square, and guests stroll under, around, and through the displays each evening.
Photos do not do the lanterns justice, so if you are in Philadelphia now through June 30, grab tickets for this festival if you can! The lanterns are able to be viewed for free (unlit) during daytime, while tickets are required for nighttime entrance after 6 pm (no re-entry). On Friday, Saturday, and Sunday nights, a second entrance at 7th& Race (Lion Gate Entrance) is open for those who
have purchased tickets in advance. Advance tickets are strongly recommended.
There are a bunch of food options for the festival including chicken satay, beef bao, Korean meatballs, shrimp tempura, veggie spring rolls, Hawaii pineapple shrimp, and much more. Square Burger, a staple of Franklin Square Park, is also open during the festival, serving burgers, cheesesteaks, and milkshakes.
After checking out the beautiful lanterns throughout the park, I strolled over to the Dragon Beer Garden for a drink and was able to try this delicious drink dubbed an Eastern Sunrise Cocktail. The recipe is inspired by a Tequila Sunrise, but uses a trio of juices (orange, lychee, and pineapple) and substitutes rum for the tequila. It was so tasty, I wanted to share a homemade version! The Dragon Beer Garden offers multiple draft, bottled, and canned beverages as well as a few themed cocktails, including the Eastern Sunrise.
Ingredients (serves 2)
ice
4 oz white rum
4 oz tangerine (or orange) juice
2 oz lychee juice
2 oz pineapple juice
2 oz grenadine
maraschino cherries and peeled lychees, for garnish (optional)
Note: if you can’t find lychee juice, look for canned peeled lychees in syrup. You can puree ~6 of the lychees in a blender and strain through a strainer which should give you about 2 oz lychee juice. If you prefer your cocktails a little sweeter, you can add some of the syrup to your blender prior to blending.
A few weeks ago, I became an aunt! My sister and brother-in-laws are new parents to a beautiful baby girl. My husband went up to visit them recently, so I sent him up with some frozen food options to stock their freezer, including some of these Mandu Korean Dumplings.
I thought dumplings would be a perfect freezer friendly meal that also doesn’t add much to the cook time. You can cook mandu straight from the freezer, no need to thaw!
This version has a mixture of ground beef, pork, and vegetables, but the recipe can easily be adapted to fit whatever you have on hand, or have a craving for.
Who doesn’t love carnitas? Tender, juicy, and crispy all at the same time, they are definitely a favorite of mine!
They tend to come off as not exactly home-cook friendly though, because the meat used (typically pork shoulder) can take quite a bit of time to prepare.
This recipe for Pressure Cooker Carnitas using a multi-pot with a pressure cooker considerably cuts down the time, although I still consider this a make-ahead meal — perfect to make on a weekend and enjoy on a weeknight.
Ingredients:
1 teaspoon olive oil
1 medium onion, chopped
4 cloves garlic, peeled and minced
1 chipotle in adobo, finely chopped
1 teaspoon sauce from chipotle in adobo
1 (3 lb) boneless pork shoulder
1 pound pork belly (you can also just buy a 4lb boneless pork shoulder and omit the pork belly)
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 cup chicken broth
For serving:
corn tortillas (my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas)
Note: This post is sponsored by Nasoya. All opinions are mine alone.
I’ve been sharing fairly meat-heavy recipes recently, so it’s about time I shared a meatless (and vegan) option that is perfect for busy weeknights, so here’s a yummy recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce.
Nasoya, the nation’s leading brand of tofu, has two flavors of Vegan Dumplings (Tofu Vegetable and Thai Basil Vegetable) that can be ready to eat in as little as 10 minutes!
Source: Nasoya
The Tofu Vegetable Dumplings (filled with tofu, mushrooms, bok choy, carrots, ginger, green onions, and sesame oil) and the Thai Basil Dumplings (filled with tofu, red bell peppers, green peas, carrots, and basil) are USDA Certified Organic and also contain 6-7 grams of plant-protein per serving. Nasoya can be find at most retailers, including Acme, ShopRite, Giant, Weis, and Wegman’s. Check out Nasoya’s retail finder here to find your nearest location that sells Nasoya products.
This quick recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce uses the Thai Basil Vegetable Dumplings, but the Tofu Vegetable Dumplings can definitely be substituted.
Harira is a wonderfully filling and hearty soup originally from Morocco. It can be made with many different ingredients (and can be made vegetarian), but it’s typically made with lamb, chicken, or beef, lentils, and chickpeas in a lightly spicy tomato broth.
This dish is a staple during Ramadan to break the daily fast, and also makes for an awesome dinner on chilly nights!
Ingredients:
2 tablespoons olive oil, divided
1 lb lamb chunks
1 large onion, diced
3 stalks celery, diced (or if you’re like me and don’t like the texture of celery, keep large so you can remove later)
3 carrots, chopped
4 garlic cloves, minced
1 tablespoon ground ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cinnamon
½ to 1 teaspoon harissa paste, depending on your heat tolerance
1 (28oz can) crushed tomatoes
½ cup parsley, chopped, plus more for garnish
¼ cup cilantro, chopped, plus more for garnish
1 cup brown lentils, rinsed
1 cup red lentils, rinsed
1 (15 oz can) chickpeas, drained
6 cups chicken broth
4 oz vermicelli, broken into smaller, 1-inch pieces
2 tablespoons all-purpose flour (or 1/2 tablespoon cornstarch to make gluten free)
I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.
This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.
This dish is a great Saturday dish… it takes while to cook but is well worth the wait!
