Category: Nut Free

Homemade Smoked Salmon Board

Note: I was sent an affiliate box of Oshēn Salmon’s Date Night Box in order to make this Homemade Smoked Salmon Board post. Opinions are mine alone.

You know I love a good appetizer board, especially this time of year. Charcuterie and cheese boards have always been my go-to for guests, largely because I can keep most ingredients on hand, so it makes it easy to throw something together. (I totally have an entire drawer in my fridge dedicated to cheese, so yeah, I’m usually prepared for an impromptu cheese board.)

Homemade Smoked Salmon Board

But, as we’ve seen in recent years, boards have expanded quite a long way from your traditional charcuterie boards. So when Oshēn Salmon reached out with some awesome sounding recipes, including one for a homemade hot smoked salmon, my mind when right to making a Smoked Salmon Board.

Before I jump into the recipe, I wanted to share a bit about Oshēn Salmon. Oshēn Salmon is a salmon delivery company serving sustainably raised salmon to consumers nationwide in eco-friendly packaging.

Oshēn arrives seven days fresher than any retailer, which is a huge plus in my book!

source: oshensalmon.com

The team behind Oshēn set out to reframe the salmon-in-a-box concept into something more meaningful and aspirational. Everything from the packaging to the sustainable aquaculture practices, Oshēn’s mission is to lead the industry toward a cleaner environment for all.

source: oshensalmon.com

Back to the board! This Homemade Smoked Salmon Board is inspired by the impressive spread my in-laws tend to lay out for holiday breakfasts. Instead of a breakfast spread to layer on bagels, this version is more appetizer-like, perfect for brunch or as a party app. Also, instead of store-bought smoked salmon, I made my own hot smoked salmon, using Oshen Salmon’s recipe. The best part is you can make it right in your oven, no smoker needed!

Ingredients:

Hot Smoked Salmon:

  • 2 pounds fresh salmon fillets (Oshen Salmon’s Date Night Box is the perfect size for this)
  • 2 teaspoons salt
  • ½ teaspoon ground pepper
  • 2 tablespoons brown sugar
  • 3 tablespoons liquid smoke

Smoked Salmon Board:

  • 1/2 red onion, thinly sliced
  • 1 plum tomato, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/4 cup cream cheese
  • 1/4 cup hummus, such as everything bagel hummus (optional)
  • 1 tablespoon capers, drained
  • 1 lemon, cut into wedges, for the salmon
  • 1/2 cup bagel chips
  • 2 slices marble rye, cut into eighths

Continue reading Homemade Smoked Salmon Board

Frozen Key Lime Pie

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

Every December, I love to share a recipe to support Cookies for Kids’ Cancer, which is why I’m bringing you this delicious Frozen Key Lime Pie!

Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer.  To date there have been 14,000 grassroots fundraising events in all 50 states and Cookies for Kids’ Cancer has granted more than $18 million to the leading pediatric cancer research centers across the country. Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood (this is my tenth year participating!):

Every year, OXO supports CFKC by encouraging people to bake and share. To help inspire me to get backing, OXO sent me (paid links):

  • Steel Pie Server: Designed to cut and serve with comfort, efficiency and style
  • Glass Pie Plate with Lid: Perfect for pies, quiches, crumbles and more; easy to take from freezer to oven to table (or potluck!)
  • CFKC + OXO “Be a Good Cookie” Spatula: These silicone spatulas are the perfect size for removing freshly baked cookies, even the most delicate

For every cookie or dessert baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so let’s get to that Key Lime Pie recipe!

Ingredients:

Graham Cracker Crust:

  • 1 1/2 cups finely crushed graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar

Key Lime Filling:

  • 6 large egg yolks
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup Key lime juice
  • the zest of 1 Key lime

Whipped Cream Topping:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Optional topping:

  • 1 Key lime, thinly sliced

Continue reading Frozen Key Lime Pie

Spicy Carrot Dip

Note: I was sent a copy of America’s Test Kitchen The Complete Modern Pantry Cookbook in order to write this review. Opinions are mine alone.

Recently, my husband and I moved to the suburbs. One of the biggest adjustments has been having to make basically every single meal at home, where when we lived in Philadelphia, we were able to get amazing takeout whenever I was too wiped to cook or hadn’t gone food shopping.

So when I was contacted to review America’s Test Kitchen The Complete Modern Pantry Cookbook (paid link), I jumped at the chance. This book gives you more of a blueprint than tried and true recipes so that you can easily use whatever you might have on hand. The Complete Modern Pantry has a ton of information and tips to help home cooks reduce waste, save money, and get the most out of their grocery purchases.

The Complete Modern Pantry is anchored in the realization that every pantry is unique. Rather than expect all readers to have similarly stocked pantries, the recipes and suggestions in this book focus on what the ingredients do for the finished dish, instead of what they are. This book also looks to remove many of the common hurdles to creativity by empowering home cooks to:

  • Utilize a wide range of tangible variations and suggested improvisation to core Test Kitchen recipes so new ingredients don’t need to be purchased.
  • Understand key principles to everyday recipes (and some not-so-everyday) so they feel confident iterating on them based upon what is on hand in their kitchen.
  • Recognize how simple changes to a few ingredients in a recipe can make a big impact on the appearance and flavors of a dish- getting rid of the monotony of common meals.

The book has plenty of information on how to store fruits and vegetables in a way that will extend shelf life, recipes that rely on frozen items such as frozen tilapia which is cost effective are included as are tips on making the most of ingredients.

I was really impressed with a lot of the main dishes in this cookbook but I couldn’t stop thinking about this recipe for Spicy Carrot Dip that would be perfect to serve last minute guests, so I wanted to highlight it here.

This recipe uses fresh carrots, plus a bunch of spices and hot sauce to deliver a flavorful dip! I actually had all of these ingredients already on hand, making it super easy to make.

Ingredients:

  • 2 1/2 tablespoons olive oil, divided, plus more for serving
  • 1 lb carrots, peeled and sliced
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • pinch chili powder
  • pinch ground cinnamon
  • 1/3 cup water
  • 1 teaspoon hot sauce
  • 1/2 tablespoon white wine vinegar
  • fresh cilantro, chopped, for garnish (optional)
  • crispy capers, for garnish (optional)

Continue reading Spicy Carrot Dip

No Bake Chocolate Orange Tart

This No Bake Chocolate Orange Tart is a wonderfully luxurious dessert that you can make with very little effort!

Not only is it no bake, but this tart only has five ingredients!

However, there are a few tools you will need to make this tart (paid links):

This recipe takes about 30 minutes to prep, and then just needs two hours to set, so prepare accordingly.

Ingredients:

  • 1 (8 oz) box shortbread cookies
  • 10 tablespoons unsalted butter, divided
  • 2 (10 oz) bags dark chocolate chips
  • 1 1/2 cup heavy whipping cream
  • 1/2 tablespoon orange extract
  • candied orange slices, for garnish, optional

Continue reading No Bake Chocolate Orange Tart

Ube Crinkle Cookies

Inspiration for new recipes to share on this blog can come from almost anywhere – local restaurants, family traditions, cravings, and sometimes even mystery novels. The latter is where I found inspiration for this recipe for Ube Crinkle Cookies!

I have been reading a mystery series written by Mia P. Manansala. The first book, Arsenic and Adobo (paid link), introduces the protagonist and narrator of the series, Lila Macapagal. Lila, an avid baker, has recently moved back to her hometown, and is helping out at her Tita Rosie’s struggling restaurant. When her ex-boyfriend, a local food critic, dies suddenly, Lila becomes the top suspect and has to start her own investigation to prove her innocence. Throughout the story, Lila bakes up delicious desserts, infusing Filipino flavors into some seriously amazing sounding baked goods.

One in particular stuck out to me: Ube Crinkle Cookies. I’ve made a few crinkle cookie recipes on this blog so you know I love a good crinkle cookie. I’m sure ube crinkle cookies isn’t a new idea, but it’s new to me, and I knew I had to make these!

Ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. The bright purple color of ube makes it particularly wonderful for use in crinkle cookies. The contrast with the white powdered sugar makes these cookies a real showstopper!

I couldn’t get the idea of these Ube Crinkle Cookies out of my head, I had to make them! These cookies are made with Ube Halaya and Ube flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up the color. Both ube halaya and ube flavor can be found at most Asian grocery stores.

There are a couple of tools that I suggest using to make this recipe:

Let’s get baking!

Ingredients (makes about 40 cookies):

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 (12 oz) jar Ube Halaya
  • 1 tablespoons ube flavor
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups confectioner’s sugar

Continue reading Ube Crinkle Cookies

Autumn Delicata Squash Salad

Note: I received a cooler bag with BrightFarms local leafy greens and salad ingredients in order to write this post. Opinions are mine alone.
I am so excited to share this Autumn Delicata Squash Salad recipe with you, thanks to BrightFarms!
I recently received a lovely delivery from BrightFarms, the leading provider of locally grown packaged salads.
BrightFarms operates hydroponic greenhouse farms right outside the communities where they are sold, including one in Selinsgrove, PA, about 150 miles from Philadelphia. The indoor farming company has revolutionized what’s possible in the agricultural industry by growing produce indoors and in carefully controlled greenhouses without ever using pesticides.
Their products are:
  • Pesticide-Free: Proudly pesticide free and non-GMO to keep your family safe
  • Greenhouse/Sustainably Grown: Greenhouses provide the ideal environment to grow 365 days/year to peak flavor
  • Locally Grown: Greens are grown, harvested & delivered to stores in as little as 24 hours, so BrightFarms greens are at peak freshness and flavor when arriving in your fridge

My BrightFarms cooler bag was filled with a bunch of goodies, including the ingredients to make this delicious Autumn Delicata Squash Salad!

Ingredients:
Salad:
  • 1 (4 oz) container BrightFarms Keystone Crunch
  • 1 medium delicata squash
  • 1 tablespoon olive oil
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup roasted pumpkin seeds
  • 1/4 cup dried cranberries

Maple Balsamic Vinaigrette Dressing:

  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup extra virgin olive oil

Continue reading Autumn Delicata Squash Salad

The BEST Chocolate Chip Cookies

I have been making this chocolate chip cookie recipe for years, and I always get compliments on how soft and chewy these cookies are. So yes, I am hereby declaring these the BEST chocolate chip cookies!

I’m actually surprised I haven’t posted this recipe before. Recently, I made a batch of these chocolate chip cookies, and one of my friend’s kids liked the recipe so much that she asked me for the recipe, and I realized my mistake. So, I am finally rectifying that issue!

This recipe is really easy to make, and the dough doesn’t need to rest in the fridge before baking! I do strongly suggest that you let the butter and egg come to room temperature though, it will make for a better cookie texture.

Ingredients (makes about 2 dozen cookies):

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1 cup chocolate chips

Continue reading The BEST Chocolate Chip Cookies

Chicken and Dumpling Soup

I was feeling a bit under the weather recently and realized I didn’t have any homemade soup on hand to enjoy, what a bummer! So when I was feeling better, I decided it was time to make some Chicken and Dumpling Soup so that the next time my husband or I don’t feel 100%, we have a comforting soup waiting for us in the freezer.

This recipe is based off an Allison Roman recipe but uses boneless skinless chicken thighs instead of bone-in, and substitutes shallots for leeks because I didn’t have any leeks on hand. The result is a comforting and hearty soup that warms you up in no time!

Ingredients:

Chicken and Broth:

  • 3 lbs boneless, skinless chicken thighs
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 celery stalks, chopped
  • 6 carrots, peeled and sliced, divided
  • 4 sprigs fresh thyme
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 3 shallots, chopped

Dumplings:

  • 1 1/2 cups flour
  • 1/2 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • fresh parsley, chopped, for garnish
  • chives, chopped, for garnish

Continue reading Chicken and Dumpling Soup

Monster Bark

If you’re looking for a quick and easy treat for this Halloween, this Monster Bark is for you!

This recipe uses just a few ingredients: candy melts, sprinkles, candy corn, and candy eyes (paid links). That’s it!

Ingredients:

  • 12 oz black candy melts
  • 6 oz orange candy melts
  • 6 oz white candy melts
  • 1/4 cup Halloween-themed sprinkles
  • 2 tablespoons candy eyeballs
  • 1/2 cup candy corn

Continue reading Monster Bark

Slow Cooker Short Ribs

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)
  • 1/2 cup water
  • 1/4 cup light brown sugar, packed
  • 1/4 cup rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon red pepper flakes
  • 3 medium carrots, peeled and chopped into thirds
  • 1 onion, cut into half moons
  • 5 garlic cloves, crushed
  • 1/2 teaspoon ginger paste
  • mashed potatoes, for serving
  • scallions, thinly sliced, for garnish
  • toasted sesame seeds, optional, for garnish

Continue reading Slow Cooker Short Ribs

Seared Tuna with Orange Fennel Salad

About a year and a half ago, I was sent an affiliate box from Sitka Salmon Shares, and I loved the quality of the seafood so much that I have had a Premium Seafood Subscription Box ever since. I love the variety as well, but some of the seafood I am not as familiar with how best to cook it. Luckily, Sitka Salmon Shares has some seriously amazing recipes on their website, including this one for Seared Tuna with Orange Fennel Salad.

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

Continue reading Seared Tuna with Orange Fennel Salad

Sheet Pan Balsamic Fish with Roasted Tomatoes

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!

Ingredients (serves 2, multiply as needed):

  • 16 oz cherry or grape tomatoes, halved
  • 2 large shallots, thinly sliced
  • 5 large garlic cloves, minced
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 2 white fish fillets (such as cod or halibut)
  • the zest of 1 lemon
  • fresh basil, chopped, for garnish
  • 1 cup cooked rice or couscous

Continue reading Sheet Pan Balsamic Fish with Roasted Tomatoes

Pumpkin Snickercrinkles

Note: I was sent a review copy of Fabulous Modern Cookies in order to write this post. Opinions are mine alone.

I am well aware that people have strong feelings about pumpkin/fall/cooler weather recipes this early in the year. It technically isn’t even fall for about another week. But I’ve shared pumpkin filled recipes much earlier in the “season” than this so I hope you’ll give me a pass again, especially for these pretty little Pumpkin Snickercrinkles.

I found this recipe for Pumpkin Snickercrinkles, which is a mix of a traditional crinkle cookie and a snickerdoodle, in the recently released cookbook Fabulous Modern Cookies: Lessons in Better Baking for Next Generation Treats (paid link) by Chris Taylor and Paul Arguin.

With bold and fearless suggestions, Taylor and Arguin, scientists turned bakers, explore the deep-in-our-heart love of cookies as well as the philosophy behind them.  Does a cookie always have to be round, sweet, or soft?  Breaking down the essential rules, ingredients, and equipment needed, Fabulous Modern Cookies demystifies the cookie and provides home bakers with fun and unique cookie recipes.
Filled with 100 recipes, Chris and Paul also provide “Cookie Bytes” – short tips, tricks, helpful techniques, and explanations to demystify the science of baking.  The recipes are grouped in chapters like Bar Cookies; Drop Cookies; Rolled Cookies; Filled, Stuffed and Sandwiched Cookies; Savory Cookies and Slice-and-Bake Cookies.
This recipe for Pumpkin Snickercrinkles can be found in the Drop Cookies chapter. Although this recipe is a bit more involved than most drop cookie recipes I’ve made in the past, the result is absolutely worth it!
Ingredients (makes about 3 dozen cookies):
  • 2 1/4 cups flour, divided
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 1/2 cups dark brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2/3 cup pumpkin puree (not pie filling)
  • 3 large egg yolks, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

Continue reading Pumpkin Snickercrinkles

Fizzy Bourbon Apple Cider

Note: I was sent a Drinkmate OmniFizz Beverage Carbonator in order to write this post. Opinions are mine alone.

I know I’m not alone that once the calendar says September, I start assuming fall weather is right around the corner. And yet, the warm weather always holds on longer than I expect.

This recipe for a Fizzy Bourbon Apple Cider is the perfect cocktail for these still-warm evenings while still having a decidedly autumnal flavor.

I used Drinkmate’s OmniFizz Beverage Carbonator (paid link), which can carbonate ANY liquid without diluting it, including cocktails!

This pretty little machine does not require electricity, so it is easy to use basically anywhere. Just screw in the CO2 cylinder, add your ingredients, and press down to carbonate!

The carbonation adds a lightness to the cocktail, resulting in a super refreshing apple cider beverage. This is going to become one of your favorite summer-into-fall cocktails!

Ingredients (makes one cocktail):

  • 3/4 cup cold apple cider
  • 1/3 cup Bourbon
  • the juice of one lemon (about 2 tablespoons)
  • 2 (2 ½ inch long) thin slices fresh ginger

Continue reading Fizzy Bourbon Apple Cider

No Bake Chocolate Eclair Cake

It’s that time of year where there are plenty of barbecues and outdoor gatherings again. Whenever our friends host, I never want to come empty handed so I like to have a bunch of dessert recipes on hand, especially no bake dessert recipes!

This No Bake Chocolate Eclair Cake is perfect for summer meet ups – you don’t have to turn on your oven and overheat your own home, and it can be made ahead and served chilled or at room temperature.

The cake is super simple to make. It is layers of graham crackers, whipped cream pudding, and chocolate frosting, mimicking the flavors of a chocolate eclair. If you don’t want to make your own frosting, you can also buy store bought and just use that.

Ingredients:

  • 1 pint heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 (16 oz box) plus 2 tablespoons confectioners’ sugar, divided
  • 2 (3.4 oz) boxes instant vanilla pudding mix
  • 3 cups whole milk, divided
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon coffee extract
  • 1 (14.4 oz) box graham crackers

Continue reading No Bake Chocolate Eclair Cake

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