Category: Make Ahead

Slow Cooker Pulled Pork with Bourbon Peach Barbecue Sauce

Summer months are just meant for barbecue. And not just barbecued foods on the grill; your slow cooker can make some mean pulled pork for you as well! This recipe for Pulled Pork with Bourbon Peach Barbecue Sauce is perfect for a crowd and is great on a kaiser bun with some coleslaw!

I found this recipe in my Cooking Light magazine, made it over the weekend, and enjoyed it during the week for a quick meal to assemble. I also froze half of the pork to bring to the beach for my extended family to enjoy and it held up great! I changed the recipe a bit because I ended up with a 5.5 pound pork shoulder so I altered the amounts to compensate for that.

Ingredients:

  • 1 tablespoon plus 1 teaspoon Spanish smoked paprika
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 (5 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
  • 1 tablespoon olive oil
  • 1 cup unsalted chicken stock
  • 2/3 cup balsamic vinegar
  • 2/3 cup molasses
  • 1/4 cup lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 2 teaspoons crushed red pepper
  • 1 8 oz jar peach preserves
  • 2 cups vertically sliced onion
  • 8 garlic cloves, roughly chopped
  • 1/2 cup bourbon
  • 3 tablespoons cold water
  • 1 tablespoons cornstarch

Continue reading Slow Cooker Pulled Pork with Bourbon Peach Barbecue Sauce

Roasted Beet Hummus

I am just drawn to the color of beets. They make any dish look absolutely beautiful! I’ve done a couple of other beet dishes on here (Beet Risotto, Gemelli with Brown Butter Beet Sauce, and Roasted Beets with Tahini, to name a few) so when I saw this recipe for Roasted Beet Hummus in the latest Cooking Light I knew I had to make it.

Hummus is really easy to prepare and the addition of the beets makes this one a show stopper. Whip up a batch of this Roasted Beet Hummus to serve with a crudite platter at your next gathering!

Ingredients:

  • 2 red beets
  • 1/2 cup coarsely chopped walnuts
  • 8 garlic cloves, halved
  • grated lemon rind of two lemons
  • fresh lemon juice from two lemons
  • 1/4 walnut oil (or good olive oil)
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained

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Farro Berry and Walnut Salad

This recipe from Cooking Light is actually supposed to be a side dish. But I thought this Farro Berry and Walnut Salad would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).

 

 

Ingredients:

  • 5 cups water
  • 1 1/2 cups uncooked farro
  • 1/2 teaspoon salt, divided
  • 3/4 pound sweet cherries, pitted and halved (about 2 cups)
  • 1/3 cup blueberries
  • 2/3 cup diced celery
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • the juice of one lemon (about 2-3 tablespoons)
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey (or agave nectar)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

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Blueberry Coffee Cake with Almond Streusel

My boyfriend and I were visiting friends this weekend and I wanted to bring a little something for everyone to enjoy. This month’s Cooking Light gave me the perfect recipe: Blueberry Coffee Cake with Almond Streusel.

Coffee cake can refer to two different dishes: a cake made with coffee, or a cake that is served with coffee. This coffeecake is the latter and can be served for breakfast or as a dessert.

Ingredients:

  • 9 ounces unbleached all-purpose flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/3 cup packed brown sugar
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons sliced almonds
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten
  • 1 cup nonfat buttermilk
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Cooking spray

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Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes, specifically Lemon Angel Food Cupcakes!

I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes.

Ingredients:

Cupcakes:

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar
  • 12 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Lemon Whipped Cream Frosting:

  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon finely grated lemon zest

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Whole Grain Mustard Potato Salad

I’ve never fully understood traditional potato salad. Mayo on potatoes just doesn’t appeal to me, especially on hot summer days where you always seem to find it as a side at barbecues and picnics, which is why this recipe for Whole Grain Mustard Potato Salad appeals to me!

I came across a whole grain mustard based potato salad from 1st & Fresh Catering a while back that had no mayo and was absolutely delicious. I’ve been meaning to try to make my own version ever since. So when our friends said they were having people over this weekend to barbecue, I knew exactly what I was going to make! (These poor friends of mine are always my taste testers for new recipes, from Cornbread to Brownies with Grilled Fruit. Hopefully they don’t mind!)

 

This recipe does include some Greek yogurt to keep the dish creamy but is fairly minimal. To kick the flavor up a notch, I included some of Healthy Solutions Spice Blends’ Salmon with Dill Spice Blend. The spice blend includes dill (of course), onion powder, and garlic powder along with some other spices that I thought would really complement the whole grain mustard. The result is a spicy potato salad that is sure to be a hit!

Note: Healthy Solutions Spice Blends sent me samples of some of their blends including the Salmon with Dill.

 

Ingredients:

Continue reading Whole Grain Mustard Potato Salad

Mini Berry Trifles

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.

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Slow Cooker Chicken Cacciatore

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.

Ingredients:

  • 1/2 cup all-purpose flour
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 6 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1/2 cup tomato puree
  • 1 tablespoon tomato paste
  • 2 tablespoons capers
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
  • 1/4 cup chopped fresh parsley

Continue reading Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Chickpea Tagine

Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. Cooking Light had a version with chicken and chickpeas that sounds delicious. This recipe for Slow Cooker Chicken Chickpea Tagine combines both sweet and spicy elements to make a really flavor-filled dish.

This recipe takes a bit more prep time that my usual slow cooker recipes, so be prepared for that. This recipe is great for a Saturday: prepare everything in the morning, run whatever errands you have for the day, and come back to an amazing smelling kitchen and dinner mostly ready! I shredded my chicken and served it over couscous but you can keep the chicken whole and eat it as is.

Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 large or two medium onions (about 2 1/2 cups), chopped
  • 6 to 8 garlic cloves, minced
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1 cup unsalted chicken stock
  • 1 1/2 teaspoons honey
  • 1 (3-inch) cinnamon stick
  • 2/3 cup dried apricots
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1/4 cup cilantro leaves, for garnish
  • Lemon wedges, for garnish
  • cooked pearl couscous, for serving

Continue reading Slow Cooker Chicken Chickpea Tagine

Baked Black Beans with Chorizo

You can never have too many party appetizers in your cooking arsenal. I wanted to try something a little different than the apps I’ve been posting recently. This dish is a layered dip with black beans, chorizo, tomatoes, and cheese and would be perfect for watching the game or any other party!

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup diced Spanish chorizo
  • 1 1/2 cups chopped onion
  • 1 jalapeño pepper, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 5 garlic cloves, minced
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup chopped seeded tomato
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/4 cup thinly sliced green onions

Continue reading Baked Black Beans with Chorizo

Bourbon Truffles

These Bourbon Truffles are another recipe I made for New Year’s Eve. I have actually made this a few times and have altered it slightly from the original Williams-Sonoma recipe to suit my tastes.

I lowered the amount of bourbon so that there is a hint to enhance the flavor of the chocolate without overpowering. (The first round of making these it was like taking a shot with every bite, whew!) I also kept having trouble with the coating (my chocolate kept seizing) so I’ve altered that a bit to make a smoother coating that’s easier to work with.

Ingredients:

  • 1/4 cup heavy cream
  • 4 Tbs. (1/2 stick) unsalted butter
  • 6 oz. milk chocolate chips
  • 6 oz. semisweet chocolate chips
  • 3 tablespoons bourbon whiskey
  • Cocoa powder for dusting

Coating:

  • 12 oz. semisweet chocolate chips
  • 4 tablespoons (1/2 stick) butter
  • sprinkles, for garnish, if desired

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Brownie Petit Fours

Here’s another delicious dessert I made for New Years Eve – Brownie Petit Fours. (You can read about my New Years Eve party and get a recipe for Honey Citrus Champange Cupcakes here) The original BHG recipe included bourbon, but I already had Bourbon Truffles on the menu so I decided to go without it in this recipe.

I was a little wary of making these little guys, petit fours seem pretty difficult to make. But I was surprised with how simple it was to make these!

Ingredients:

  • BROWNIES
  • 1/2 cup butter
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/4 cup milk
  • 2 tablespoons  coffee grounds (I measured them out from a k cup)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • MILK CHOCOLATE FROSTING & SEMISWEET CHOCOLATE GLAZE
  • 1 cup whipping cream
  • 11.25 ounce milk chocolate pieces
  • 16 ounce package semisweet chocolate pieces

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Slow Cooker Nutella French Toast Casserole

As most of the U.S. has been dealing with seriously cold weather and snow, I thought it was time to share another French Toast recipe. Without fail, people always go out before a storm and stock up on bread, milk, and eggs so French Toast is the perfect meal on a snow day. This recipe for Slow Cooker Nutella French Toast Casserole with Caramelized Bananas is sure to become a favorite snow day meal for you!

This recipe is based off my Slow Cooker Apple French Toast Casserole, but incorporates Nutella and tops it off with caramelized bananas for good measure. I love using my slow cooker for French Toast because it makes a bunch of servings to either share with a group or pack up and enjoy all week!

Ingredients (get all ingredients here):

  • 1 loaf challah bread (about 1 pound), cut into cubes
  • 6 large eggs
  • 2 cups vanilla almond milk (or normal milk)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 heaping tablespoons Nutella, plus more for topping
  • Pinch salt
  • 1 tablespoon unsalted butter
  • 4 bananas, sliced
  • 1 tablespoon brown sugar

Continue reading Slow Cooker Nutella French Toast Casserole

Honey Citrus Champagne Cupcakes

Happy New Year!! I hope everyone had a wonderful holiday season! My boyfriend and I had a New Years Eve party this year, complete with a champagne bar, dessert bar (including these Honey Citrus Champagne Cupcakes), and a DIY photo booth!

Minted sent me the banner and signs as well as paper cups, plates, and napkins to really snazz up our party. Aren’t those signs so cute? The theme shown in the photos is “Sparkle Everywhere”

Their party decor is really great; Minted has decor for any party you can imagine! You can build your own package or choose from three suites: unique party, perfect party, or dream party. Minted has you covered from the napkins to the table confetti to even adorable paper straws and cake plates. You can also order invitations that match your theme!

The Champagne Bar was a huge hit. I included suggested champagne cocktails but creativity was encouraged. My favorite combination was St. Germaine filled with sparkling wine and topped with some cranberry juice.

We had a blast in the photo booth and people had fun with all of the props!

The dessert bar turned out great too! I will be sharing recipes that I made for it over the coming days but I wanted to start with a particularly appropriate New Years Eve cupcake, although these are so good you will want to make them all year round 🙂 — Honey Citrus Champagne Cupcakes!

(The Nutella Cupcakes are a recipe from Gimme Some Oven and they are fantastic. Head over to her blog for the recipe! I have made the Lemon Earl Grey Squares before and posted the recipe on this blog. Check out the recipe for Lemon Earl Grey Squares here)

This recipe for Honey Citrus Champagne Cupcakes was sent to me by Golden Blossom Honey. Golden Blossom’s honey is composed of honey from three flowers — extra-white clover, sage buckwheat, and orange blossom so the flavor profile is unique and really tasty!

These cupcakes highlight the taste of the honey with the addition of orange and dry champagne, making for a really moist and flavorful cupcake.

Ingredients:

  • CUPCAKES
  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 cup Golden Blossom Honey
  • 1/2 cup orange juice
  • 3/4 cups champagne
  • the zest of one orange
  • FROSTING
  • 6 cups powdered sugar
  • 1/2 cup unsalted butter softened
  • 3 tablespoons champagne
  • 6 tablespoons pulp free orange juice
  • the zest of one orange

Continue reading Honey Citrus Champagne Cupcakes

Peanut Butter Cookies

I’m a bit late posting this cookie recipe after Christmas and all but who really gets upset about a cookie recipe?

For as long as I can remember, Peanut Butter Cookies have been a part of my Christmas celebrations. They are just the best. And luckily, they are really easy to make too!

This recipe is from Food Network and can be made in under 30 minutes; you don’t even have to refrigerate the dough before baking!

Ingredients (makes approximately 2 dozen cookies):

  • 1 cup sugar
  • 1 (4 oz) stick butter, at room temperature
  • 1 large egg
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/4 cup semi-sweet chocolate chips (optional)

Continue reading Peanut Butter Cookies

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