I live in Philadelphia, and last week I was kind “stuck” at home because of the pope’s impeding arrival. So I used the opportunity to cook up a storm! (Seriously, I managed to make Saucy Chicken Over Rice, Chicken Tacos Bowls, Tomato Sauce, this recipe shared below, and a bunch of other yummy freezable dishes. My slow cooker and stove had quite the week!)
Here’s one of my favorite “freezer friendly” meals, with directions on how to store in your freezer and how to reheat when ready.
These Spinach and Ricotta Stuffed Shells are easy to make, and are great to pack away for future meals (or eat immediately, that’s totally allowed too).
Late August delivers some of the best produce! I’ve been using a lot of zucchini and yellow squash lately because it’s so darn plentiful right now.
This recipe is adapted from Cooking Light and makes the most of summer squash. I added some lemon juice to the dish to brighten it up a bit, but in general kept the recipe in tact.
Ingredients:
1 medium zucchini (about 8 ounces)
1 medium yellow summer squash (about 8 ounces)
8 ounces uncooked fettuccine (I used spinach fettuccine)
It’s probably no secret that I love pasta. My fiance and I eat it every Sunday night. But its so darn hot in Philadelphia right now and I’ve been craving something a bit less heavy to eat.
OXO must have known my pasta-loving dilemma because they sent me their new Hand-Held Spiralizer, which turns veggies into long thin spaghetti-like strands in no time!
Zucchini noodles (or “zoodles”) seem to be all the rage at the moment, so I was excited to try them out myself!
The OXO Hand-Held Spiralizer creates curly noodles from long vegetables like zucchini, carrots, and cucumbers, while it’s open blade design accommodates round vegetables like beets, potatoes, and sweet potatoes. The food holder keeps hands safe from the blade and the easy non-slip grip container makes it simple to turn the Spiralizer. It is also BPA-free and dishwasher safe.
For this recipe, I decided to make a tomato sauce out of the fresh tomatoes I had in my house, so this recipe for Zucchini Pasta with Fresh Tomato Sauce is a very summery meal!
Note: I was sent an OXO Hand-Help Spiralizer to try for this post. Opinions are my own.
This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table
I was sent some beautiful Local Organic Heirloom Tomatoes from Door-to-Door Organics for my Farm-to-Table post. I love the colors of heirloom tomatoes, especially the lighter ones, so I wanted to use them in a way that highlighted their coloring. What better way to make heirloom tomatoes the star but in a Gazpacho recipe?
Now, the one typical setback of making gazpacho is going through the whole process of peeling and seeding tomatoes. So, for this recipe, I just eliminated it. I have a pretty awesome blender (a Blendtec) which blended the tomatoes well enough to basically eliminate the skins and seeds, so yours may come out a bit more chunky. But removing the skin of a tomato is just such a pain!
I served my silky smooth gazpacho topped with finely chopped cherry tomatoes and a Wild Flour Bakery Hearth Baked Mini Baguette that was also in my box from Door-to-Door Organics. The recipe also includes a green bell pepper and a jalapeno which were also a part of my box.
Ingredients:
3 cups heirloom tomatoes, chopped (I used some yellow and red)
Most Sunday nights in my house are Pasta Night. Typically, we just thaw a batch of homemade tomato sauce from the freezer to mix in with the pasta, but I am all out of my tomato sauce at the moment! Cooking Light to the rescue!
This recipe from Cooking Light is really quick and easy — it takes about 30 minutes to make. I adapted the recipe a bit, but the general concept remained the same. For the original recipe, visit myrecipes.com.
Ingredients:
8 ounces uncooked mini bow tie pasta (or ziti, rigatoni, etc.)
I love Chicken Piccata, it’s a simple recipe that really delivers on flavor. Plus, I usually have the ingredients needed on hand! Cooking Light’s latest issue has a recipe for Chicken Piccata that browns the lemons to intensify the lemon flavor while taking away some of the “bite.”
This recipe would go great with a side of green beans and/or mashed potatoes. You could also add the chicken piccata over some egg noodles or other pasta, like I have with my past recipe for Chicken Piccata with Spaghetti.
Now that Santa has waved from his sleigh in the Macy’s Thanksgiving Day Parade, it is officially the Christmas season! (Does anyone else use this reference, or just my family?)
New York may have the “official” start of the Christmas season, but Philadelphia is filled with its own wonderful holiday traditions from the old (going to the old Wanamaker building, now Macy’s, to see the holiday light show) to the new (ice skating at the outdoor rink on the Delaware Waterfront), but one of my absolute favorites is going to Christmas Village, located in LOVE Park (15th and JFK Boulevard).
Going to the open-air German Christmas Market, open daily between Thanksgiving and Sunday, Dec 28, is a priority of mine this time of year. Sixty-five international and local merchants and artists offer high-quality gifts that are sold in decorated tents and wooden houses located throughout Center City’s famous LOVE Park. With toys, apparel, jewelry, decorations, home goods, artwork and more, there will be something for everyone on Santa’s list.
Daily market hours starting Black Friday through the last Sunday in December will be Friday through Saturday 11:00am to 8:00pm, and Sunday through Thursday 11:00am to 7:00pm. Christmas Eve hours are 11:00am to 5:00pm (closed on Christmas Day).
Follow the smell of gingerbread and waffles to a full menu of European food, sweets and drinks, including mouthwatering German bratwurst or schnitzel served on a warm roll (Brötchen). Wash it all down with a warm mug of traditional German Glühwein (spiced mulled wine) or rich hot chocolate.
On top of the great shopping and dining experiences, be sure to check out the huge Christmas Tree in LOVE Park, a Wish Wall in conjunction with the Make-a-Wish Foundation, a new kid’s zone on the weekends, theme days and weekends, tasting cheese and wine tours, live music during evenings and weekends, and other surprises to be announced.
So to get in the spirit, I wanted to make a traditional German Holiday Cookie to celebrate the return of Christmas Village! Cinnamon Stars (or Zimtsterne) are made with almond flour base so they are actually gluten free. And even better, they can be stored for quite a while, and taste even better as time passes, making these the perfect cookie to give as a gift!
Ingredients:
2 1/4 cups confectioners’ sugar, plus more for rolling
16 ounces sliced almonds, with skin (about 4 1/2 cups)
You can always find the signature gold wrapping with green logo in my fridge. Kerrygold is my go-to butter brand for when butter quality is key. My favorite way to use it though is just on a slice of toasted Rosemary Olive Oil Bread, yum!
The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. My relatives in Ireland actually own some dairy farms so this concept is pretty close to my heart.
Needless to say, I was so excited to make a recipe using both Kerrygold Butter and Cheese. Through Cooking Light Bloggers’ Connection, I was sent coupons to buy and use some yummy Kerrygold products. I decided to adapt a recipe from the Kerrygold website.
Ingredients:
Potatoes:
15 small yellow, white or red potatoes (about 2 pounds)
I wanted to have this post for Tiramisu Jars up for National Coffee Day (September 29th) but. Well. I didn’t. So instead, we will finish off the week with this yummy recipe! Also, honestly, isn’t every day National Coffee Day?
For the past three years, I have had the opportunity to help spread the word about World Vision, and each year they are kind enough to offer a giveaway to go along with the post! Last year, I made Star Anise Snickerdoodles to highlight the Prosperity Cinnamon and the year before I made Couscous with Dried Cranberries and Pine Nuts featuring beautiful Hand-Carved Serving Spoons. This year, I’m using Fair Trade Coffee to make a fun spin on Tiramisu.
World Vision is an organization that helps sponsor children in need and helps fight world hunger through your donations. One of the ways you can help the organization is by purchasing products within their Gift Catalog, which allows you to give a truly meaningful gift this holiday season. The 2014 Christmas season marks the 19th annual edition of the World Vision Gift Catalog. In the 2013 fiscal year, more than 186,000 donors purchased more than 475,000 items that raised over $33.7 million. These items help more than 844,000 people around the world!
The catalog is filled with items for every budget ($16 to $39,000) that help children and families in need worldwide. The World Vision Gift Catalog offers an alternative (or addition to) traditional holiday gift giving. You can choose a gift for these families that fits your financial abilities and personal tastes. For example, a gardener may enjoy donating $17 towards hybrid or drought-resistant seeds, which is enough to feed one family. With a financial contribution, the gift giver can select from more than 250 items at www.worldvisiongifts.org, as well as Handcrafted Gifts for those who want to give a tangible gift to a loved one.
The Fair Trade Coffee I used within this recipe is available with a donation of $65. The 12 oz. coffee set is blended by OneCup.org, using delicious flavors from Ethiopia, Sumatra, and Costa Rica, and is delivered in a gift bag of African fabric hand-sewn by local women. World Vision Gift Catalog has offered to give a Fair Trade Coffee Set away to one lucky reader! Details after the recipe.
I used the coffee to make a strong overnight cold-brewed coffee to use in place of espresso in Tiramisu. Because I am visiting friends this weekend and always try to bring them a treat, I decided to make individual mason jar Tiramisu Trifles because they travel better than a large baking dish. I adapted a recipe from Food Network to make these Tiramisu jars.
Ingredients:
6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups cold-brewed coffee (recipe below)
1 tablespoon coffee liqueur
24 packaged ladyfingers, cut into small pieces (I cut mine into 1/6ths)
cocoa powder, for dusting
1/2 cup bittersweet chocolate shavings, for garnish
September is Childhood Cancer Awareness Month. Annually, OXO highlights this month with a program benefiting Cookies for Kids’ Cancer, founded by two OXO employees who’s son battled pediatric cancer. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
To show support, OXO will donate up to $100,000* to support Cookies for Kids’ Cancer through the sales of specially marked items, bake sale matches, and other fundraising efforts. And that’s where this post comes in! OXO sent me a set of cookie-baking tools including specially marked OXO baking products with this Cookies for Kids’ Cancer sticker:
But they aren’t stopping there. For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September. (Here’s a list of OXO products that include the sticker.)
* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
So my cookie-baking set came with a Cookie Press with Disk Storage Case, as well as a Cookie Spatula and a 3 Piece Spatula Set. OXO was even kind enough to send over their newest Measuring Cups and Measuring Spoons! I have never made Spritz cookies before so I was really excited to try the Cookie Press out. Although Spritz cookies are typically thought of as a holiday cookie, OXO’s Cookie Press comes with plenty of other non-winter shapes, including a Leaf, Daisy, Sunflower, Buttercup, Fleur-de-lis, Butterfly, Shell, and Heart! (More winter-y shapes include a Bear, Snowflake, Tree, and Wreath)
A while back, I was given the opportunity to visit Davio’s Northern Italian Steakhouse. Naturally, I jumped at the chance. Davio’s has been a staple in the Philadelphia food scene for a while now. Located in Rittenhouse Square, Davio’s still seems to be a bit of a hidden gem due to it’s location on the second floor of a building, although it isn’t difficult to find (the entrance on 17th Street is clearly marked).
The restaurant is known just as much for it’s service and ambiance as it is it’s delicious food. The staff really know how to make your night feel special. The dining room’s large windows and tall ceilings add to the traditional and comfortable feel of the restaurant — it is located in the historic Provident Bank Building. The space is also equipped with a bar that I hear is quite a popular destination for happy hour.
My entire meal was absolutely delicious. Every dish seemed to be better than the last! I have included a run down of everything we ate (we basically needed to be rolled out of the building) and I also wanted to try my hand at one of the specials they were serving that night: A Grilled Octopus Salad over Arugula.
My version is heavily based on Davio’s with a few changes: Davio’s also included chorizo in their version (yum!) and used yellow peppers rather than red. This was my first time working with octopus so it was a little nerve wracking but turned out amazing!
Mussels are one of my favorite quick meal options — they take just 5 minutes to cook! This recipe for Smoky Portuguese-Style Mussels infuses the broth with turkey kielbasa and smoked paprika before steaming the mussels in the broth, resulting in a really flavorful dish. The broth is really spectacular, so be sure to serve this dish with a sliced baguette. (Note: the whole dish takes about 30 minutes to cook.)
Ingredients:
2 teaspoons canola oil
4 ounces chopped turkey kielbasa
1 1/4 cups chopped onion
8 garlic cloves, minced
1 tablespoon smoked paprika
1 pound red potatoes (I used assorted baby potatoes)
I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle?
These mini berry trifles use fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl.
Ingredients (makes 4 mini trifles):
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon sugar
1 jar ( roughly 11 oz) lemon curd
1 Sara Lee pound cake, defrosted
strawberry jam
1 pint blueberries
1 pint raspberries
2 strawberries, halved
#spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.
We (hopefully) just had our last snow of the season. This has been one crazy winter! I figured I should make just one more “comfort food” perfect for a cold winter day. This recipe for Slow Cooker Chicken Cacciatore from Cooking Light uses a slow cooker to make tender chicken thighs in a slightly spicy chunky tomato broth. (Cacciatore, or “hunter”, in Italian usually refers to a dish made with tomatoes, bell peppers, onions, and wine.)
You only have to cook the chicken in the slow cooker for 4 hours, so this recipe isn’t exactly good for a weeknight if you work during the day. It would make a great Saturday meal; prepare everything in the early afternoon to have dinner ready that night.
Have you ever started a recipe only to find that you are missing an ingredient? And not just any ingredient, but a key ingredient? This happens to me more than I’d like to admit. Recently, I wanted to make Cooking Light’s Spanish Chicken and Rice with Saffron Cream, went and bought the ingredients, and came home to realize the person who checked me out never put the chicken in my bag! Blargh. so. Here’s a recipe for Chicken-less Spanish Rice with Saffron Cream
I was pretty annoyed, but we still had to eat. So this rice became more of a paella without the crispy bottom. And because of the chorizo, it still felt like it could be a complete meal. Anyways, this Spanish Rice with Saffron Cream was still tasty despite my grumbling for wanting some chicken.
