Well. It became fall weather basically overnight, which means it is time for more slow cooker recipes! This recipe for Slow Cooker Short Ribs is melt-in-your-mouth tender and is basically the most comforting meal ever made when served over mashed potatoes.
This recipe is adapted from Delish and will definitely serve a crowd or can be made ahead of time and frozen.
Ingredients:
5 lbs bone-in beef short ribs, sliced crosswise
salt and pepper, to taste
1 tablespoon vegetable oil
1/2 cup low sodium soy sauce (or coconut aminos to make gluten free)
To make this recipe easier to come together, I strongly suggest using a mandoline (I love the one that comes in Oxo’s Mini Complete Grate and Slice Set [paid link]) to slice the fennel and red onion. I am quite accident prone, so I also strongly suggest purchasing a cut-resistant glove (paid link) so that you keep all of your fingers cut-free.
Ingredients:
2 (8 to 10 ounce) portions albacore tuna
3 1/2 tablespoons extra virgin olive oil, divided
1 tablespoon ground coriander
salt, to taste
ground pepper, to taste
1 large navel orange
1 fennel bulb, trimmed and very thinly sliced
1/2 red onion, very thinly sliced
1/2 cup coarsely chopped pitted Castelvetrano olives (I like to keep half of them whole and chop the other half)
the juice of 1 lemon
2 tablespoons reserved fennel fronds, plus more for garnish
3 tablespoons freshly chopped parsley, plus more for garnish
Seafood is a favorite weekday dinner of mine because it usually takes under 30 minutes to make a seafood dish. This particular recipe for Sheet Pan Balsamic Fish with Roasted Tomatoes has become a staple in our home because of the relatively easy clean up as well – most of the meal is made right in one sheet pan!
I like to serve this over rice or couscous to soak in all of the juices on the sheet pan. This makes 2 hearty servings, with plenty of the tomato mixture to enjoy!
I know it is quite late in the season for a soup recipe, but I made this Leek and Potato Soup recently and just had to share it. This is a fairly traditional Irish Leek and Potato Soup, but the simplicity means you can really make it your own with some tweaks if you wanted.
Leeks are in season late winter to early summer, so this soup is great for those slightly cooler days, or when you’re looking for something simple to make that is ultimate comfort food.
This recipe uses under 10 ingredients and can be made in under 30 minutes!
Ingredients:
4 tablespoons salted butter
1 yellow onion, chopped
3-4 leeks (depending on their size), sliced
1 pound Yukon gold potatoes, peeled and cut into cubes
One of my favorite things about having a blog is the opportunity to try new recipes and learn new cooking methods. I have never made Panna Cotta before, but it seems to be a relatively simple dessert to make.
Panna Cotta, which means “cooked cream” in Italian, is an Italian dessert traditionally made with sweetened cream and gelatin. Because of the gelatin, it maintains the shape of whatever vessel it is in.
It would have probably made sense to try to make a class panna cotta first, but my husband and I love all things pistachio, so I decided to try to make a Pistachio Panna Cotta as a treat for us!
Now that I know how darn easy it is to make homemade fudge, I like experimenting and making my own at home when the mood strikes me. This recipe for Homemade Chocolate Peanut Fudge uses just 5 ingredients and can be made with ingredients you might already have in your home!
I used peanuts in the below recipe, but really any nut you enjoy can be substituted in (walnuts would be the more traditional choice).
Ingredients:
1 14 oz can sweetened condensed milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, cut into smaller pieces
Warmer weather is nearly here, and we can all use more recipes that won’t heat up the whole house. This recipe for Herb Rice with Peas Prosciutto and Ricotta is largely a no-cook recipe – you only have to make the rice!
Ideally, you can use day old rice so there is no stove use at all, but I personally have a hard time thinking a day ahead for a meal, so I wrote the recipe below to be made all in the same day. Feel free to make the rice the night before, refrigerate, and assemble everything the night you plan on having this for dinner for a quick and easy make ahead meal.
Remember my insane beet purchase? I have finally cooked through ALL of the beets I bought! My last beet-filled meal was this Beet Kale and Goat Cheese Salad with Candied Walnuts, and boy, did I end my beet week on a high note. I had made a larger version (this recipe multiplied by 3) for my godson’s baptism and got rave reviews so I wanted to share it here as well, and luckily it finished off my remaining beet supply!
Roasting the beets takes a bit of time, but past that, this comes together really quickly. You can certainly buy pre-cooked beets to make this a quick recipe, I won’t tell.
Ingredients:
Salad (serves 4):
4 medium-sized beets, peeled and cut into bite-sized pieces
1 tablespoon olive oil
1 cup walnut halves and pieces
2 tablespoons pure maple syrup
salt, to taste
4 cups baby kale
1/2 cup microgreens
4 oz goat cheese, crumbled (omit to make dairy-free/vegan)
I recently bought a ridiculous number of beets. I honestly can’t even tell you what moved me to do so, but I was staring down a good dozen plus beets for a household of two.
We were able to use some up in this awesome recipe for Gemelli with Brown Butter Beet Sauce, and I used a lot up in a salad recipe I will post later, but I was still left with about half a dozen beets!
This recipe for Roasted Beets and Sweets is fairly straightforward, used up all my remaining beets, and works as a good Sunday afternoon recipe so you have an easy side ready for later in the week (or to eat immediately with Sunday dinner).
Ingredients (serves 6):
6 beets, peeled and cut into bite sized pieces
4 sweet potatoes, peeled and cut into bite sized pieces
Note: I was sent a bottle of Black Button Distilling’s Bespoke Bourbon Cream in order to write this post. Opinions are mine alone.
If you’re a fan of creamy cocktails, I have the perfect cocktail to share with you today! The team at Black Button Distilling sent me a recipe for a Maple Chai Latte Cocktail that sounded so tasty I knew I had to pass it along.
Black Button Distilling, based out of Rochester, NY, was actually Rochester’s first grain-to-glass distillery since prohibition when it was established in 2012. The cocktail is made with Black Button Distilling’s Bespoke Bourbon Cream, which combines their hand finished bourbon and local farm fresh New York State cream — it’s similar to Irish Cream but the bourbon brings a different (and delicious!) flavor profile.
This Maple Chai Latte plays up the vanilla and caramel notes in the Bourbon Cream with the addition of maple syrup, a chai simple syrup, and coffee liqueur.
You can buy chai simple syrup (paid link), but I’ve included a recipe below in case you want to make your own at home, like I did.
Ingredients (serves 2):
ice
3 oz Bespoke Bourbon Cream
4 oz coffee liqueur
1 oz Chai simple syrup (recipe below)
1 oz maple syrup (I used a bourbon barrel-aged maple syrup to really up the flavor!)
Note: I was sent a copy of The Instant Pot Kosher Cookbook, 100 Recipes to Nourish Body and Soul in order to write this post. Opinions are mine alone.
It is most certainly Instant Pot season! Work (at least for me) is busy this time of year, and yet, I crave meals that take a while to cook! Using an Instant Pot saves me a ton of time, so I tend to use it a lot this time of year.
I was recently sent a copy of The Instant Pot Kosher Cookbook by Paula Shoyer, which is filled with so many delicious sounding Kosher-friendly dishes! With The Instant Pot Kosher Cookbook (paid link) (paid link), Shoyer has curated 100 irresistible recipes for every table that even a novice cook can prepare in minutes. It is filled with modern takes on classic Jewish recipes, with all recipes offering options to adapt for special diets and allergies.
As I was paging through, I kept going back to a recipe for Persian Lamb and Herb Stew. I love a good lamb recipe, so I was excited to try this out! I adapted the below recipe ever so slightly from the original in the cookbook.
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.
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
A good pot roast recipe has everything I love in a meal – a comforting protein-heavy dish with veggies that can all be made in one pot. Traditional pot roast recipes aren’t difficult to make, but they can take quite a bit of time to prepare, so it’s nice to have a pressure cooker version that can be made in about half the time!
This Pressure Cooker Pot Roast is a one-pot wonder, a fall-apart tender beef, chock full of vegetables, and cooked in a flavorful gravy. This recipe takes about 2 hours to make in your Instant Pot (paid link).
Ingredients:
1 (3 to 4 pound) chuck roast
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1 tablespoon olive oil, plus more if needed
4 carrots, peeled and cut into 1-inch pieces
1 celery stalk, chopped
1 large onion, chopped
4 garlic cloves, smashed
1/4 cup dry red wine
24 oz baby red potatoes
4 cups chicken broth
1 tablespoon Worcestershire sauce
1 to 2 sprigs fresh thyme, plus more for garnish, if desired
Note: I was sent a Holiday Tea Package from Adagio Teas in order to write this post. Opinions are mine alone.
The holidays are fast approaching, so hopefully you’re ok with me doing a Christmas-themed post. I couldn’t wait to show off this yummy recipe for a Reindeer Fuel Tea Latte, and highlight some awesome holiday offerings from Adagio Teas!
Lattes are typically made with espresso and hot steamed milk, but this uses a stronger blended tea from Adagio Teas calls Reindeer Fuel, topped with steamed froth milk.
Reindeer Fuel is a Limited Edition blend of black tea, toasted mate, cocoa nibs, peppermint and ginger that is “specially formulated to give Santa’s team the caffeine boost they need to keep dashing through the snow.” It is only available as a gift with a purchase starting today, November 15th, so if this sounds yummy to you, make sure to stock up ASAP!
There are plenty of awesome gifts for others (or yourself!) at adagio.com, including a tea Advent Calendar to help you count down the 24 days before Christmas and a 12 Days of Christmas Gift Set is intended to be enjoyed during the 12 days after Christmas.
The advent calendar includes 24 individual servings (enough tea for an 8oz cup of tea) for each day between December 1 and Christmas Day. Adagio sent me one of the calendars so if you purchase one, you can enjoy it along with me on my Instagram stories in December!
The 12 Days of Christmas Gift Set includes 12 different teas that line up with the “gifts” listed in the 12 Days of Christmas song. Each single serving of loose tea comes in its own little tin, which line up to create a fun scene. Even better, they can be hung as ornaments until ready to be brewed!
Adagio Teas have a bunch of other Christmas-themed gifts on their website, along with an impressive number of teas, teaware, and other gifts that are worth checking out too.
On to the recipe!
Ingredients (serves 1, multiply as needed):
8 oz boiling water
2 teaspoons Reindeer Fuel tea
1 tablespoon half and half (or oat milk to make dairy free)
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.
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!
