I honestly don’t make pork tenderloin much. Unless I’ve slow cooked it, or wrapped it in bacon, I feel like it comes out pretty dry. Which makes it the perfect meat to make using a precision cooker! So since I’ve gotten a precision cooker, this recipe for Sous Vide Herb Crusted Pork Tenderloin has become a staple in my house.
Cooking the pork tenderloin sous vide keeps the meat juicy and tender. Plus, it infuses the meat with whatever herbs you add!
Note: I received a bottle of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract in order to write this post. All opinions are mine alone. #BetterYourBake
How is it already nearly October? Every fall, time seems to speed up and the months for the rest of the year just fly by! With so much happening in the fall, it makes sense that it feels like things are in fast forward. But it’s important to take the time to step back and do something you enjoy amid all the chaos.
Nielsen-Massey was nice enough to remind me of that, and sent me a bottle of their Madagascar Bourbon Pure Vanilla Extract to do what I love: bake! Recent studies have shown that creative activities, such as baking, help people feel more relaxed and happier in their everyday lives.
But in order to benefit from the mindful nature of baking, basic techniques must first be mastered. To help learn some new baking tricks, Nielsen-Massey has developed “Better Your Bake,” which delivers technique-based videos, tips and tools to help home bakers learn and master the basics of baking with the help of Nielsen-Massey products.
I was asked to show off my newest learned skill after watching some of Nielsen-Massey’s videos: how to temper chocolate. It takes some effort, but it’s easier than an initially thought!
Tempering chocolate is typically used for special occasions and results in a smooth, glossy chocolate coating that dries shiny and has a crisp snap
The process involves divvying and melting a portion of the chocolate, stirring in the reserved chocolate and heating the whole batch to the required temperature
Tempered chocolate is great for cake pops, fruit, candy molds and more
So, what could be better than chocolate covered bacon? This recipe, from Nielsen-Massey’s website, originally developed by Pastry Chef Jessica Ellington, is for Maple Bacon Cupcakes, topped with a maple buttercream frosting, crumbled bacon, and a half slice of chocolate dipped bacon. And yes, they are every bit as delicious as you are imagining!
Nielsen-Massey has a bunch of videos that are helpful for this recipe, so I’ve linked to them throughout the post.
Ingredients:
Maple Bacon Cupcakes
8 slices of bacon, cooked and crispy
8 tablespoons unsalted butter (1 stick), room temperature
Chicken Riggies is a pasta dish native to Utica, NY consisting of chicken, peppers, and rigatoni in a spicy tomato-cream sauce. So why exactly is a Philadelphia-based blog posting a version of Smoked Chicken Riggies?
I had my first taste of this dish while visiting Utica earlier this year and loved how comforting the dish is!
A few months prior, I also had the opportunity to try some dishes from Cry Baby Pasta, an Italian restaurant that recently opened in Queen Village. Since then, I’ve been back for dinner as well, the food it awesome!
Source: Drew Callaghan
The restaurant, owed by restaurateurs Bridget Foy and Paul Rodriguez, offers a casual and warm atmosphere with a menu focusing on Italian fare prepared by husband-and-wife team chefs David Gilberg and Carla Concalves. (Gilberg and Concalves’ previous restaurant Koo Zee Doo was one of my absolute favorite restaurants in Philadelphia!)
Source: Society Hill Farms
The menu’s Italian fare is a mixture of traditional Italian dishes along with influences from Gilberg’s upbringing in Rochester, NY. Favorite items of mine include the meatballs with tomato and smoked ricotta, Bainbridge greens (Gilberg’s twist on Utica greens), the grilled sardine brochette, and, of course, the Rigatoni with vodka sauce, pancetta, smoked chicken and cherry peppers– an elevated version of Chicken Riggies.
Source: Kory Aversa
My version, Smoked Chicken Riggies, is an at-home version of Cry Baby Pasta’s dish. Chicken Riggies (especially when using smoked chicken sausage and pancetta) has a ton of flavor and comes together in no time, perfect for weeknight meals!
Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.
Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!
So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!
source: peteandgerrys.com
Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.
Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.
source: peteandgerrys.com
I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.
Ingredients (serves 4):
4 slices bacon
1/4 small red onion, finely chopped
1/2 small jalapeno, seeds and membranes removed, finely chopped
1 tablespoon chopped fresh cilantro, plus more for garnish
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)
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!
NOTE: I was sent a Deiss 5-Piece Nylon Utensil Set in order to write this post and host a giveaway. All opinions are mine alone.
Happy New Year! There are a bunch of food traditions for New Year’s Day, including eating Black Eyed Peas to bring prosperity in the new year. Last year, I made Black Eyed Peas with Collard Greens. This year, I thought I’d make a brunch recipe that’s hearty enough for New Year’s Day – Black Eyed Peas Hash with Chorizo and Eggs.
This recipe for Black Eyed Peas Hash is made with potatoes, onions, bell peppers, black eyed peas, chorizo, eggs, and tomato.
To start the New Year off right, Deiss Kitchenware was kind enough to send me a 5-Piece Nylon Utensil Set that includes a Soup Ladle, Slotted Turner, Spaghetti Server, Serving Spoon, and Slotted Serving Spoon.
Source: Deiss Kitchenware
I ended up using 3 of the 5 utensils in this recipe and found them to be really handy. Made of BPA-free nylon, the utensils are both flexible and sturdy, so they adapt nicely to different types of cooking. The utensils can withstand temperatures up to 480° F and are non-stick, so they won’t scratch your non-stick cookware. Nylon utensils are easily cleaned, and don’t stain or accumulate odors.
Source: Diess Kitchenware
Deiss is also providing a second 5-Piece Nylon utensil set for a giveaway! Details after the recipe.
Note: I was sent a sample of Speck Alto Adige PGI in order to write this post. All opinions are mine alone. #sponsored
During the winter, I cannot get enough comfort food recipes. To me, Italian food is the ultimate comfort food — usually quite simple to make, with a few high quality ingredients that make the meal good enough to share with company.
I wanted to highlight an ingredient that you may not have heard about before: Speck Alto Adige PGI. From the Alto Adige region of Italy, Speck Alto Adige PGI is ham that has been air cured and lightly smoked. It can be used in recipes that call for bacon or prosciutto, and add a nice smoky, herby flavor to the dish. When buying, look for the PGI certification. The PGI certification of Speck Alto Adige means “protected geographical indication” and ensures that you are buying an authentic product made in its area of origin under strict guidelines.
To highlight the uncommon but delicious flavor of Speck Alto Adige PGI, I decided to make a speck and anchovy pasta topped with garlic breadcrumbs.
This recipe for Speck and Anchovy Pasta with Garlic Breadcrumbs is based off an Epicurious recipe and delivers great flavor without a lot of effort. It just so happens to mostly use ingredients that I tend to have around my house, so that was a nice perk too!
As the weather gets a little cooler, I begin to gravitate toward more comfort food recipes. Not necessarily bad-for-you recipes, recipes that are simple but flavorful and filling.
To me, there are very few things as comforting as this stew with ground sausage, cannellini beans, and kale. (I’m referring to this as a stew, but there is very little broth. It’s meant to be that way.) Something magical when these ingredients are cooked with onions and garlic!
This recipe is adapted from Simply Recipes, where it was originally intended to be a side. My version is pretty similar, but I make enough for it to be a nice dinner on its own; just serve with a side of crusty bread to sop up that wonderful sauce!
Ingredients:
2 tablespoons olive oil
1 large white onion, thinly sliced
4 large garlic cloves, thinly sliced
1 pound hot Italian sausage, casings removed (for gluten-free, make sure to use gluten-free sausage)
2 (5 oz) containers baby kale, divided
1 1/4 cups beef stock, divided
2 (15 oz) cans cannellini beans, rinsed and drained (or any white beans you prefer)
Note: I was sent a box of Vidalia onions to make this post. Opinions are mine alone.
Spring is one of my favorite times of year for cooking. As the weather warms, all sorts of fun produce hits the shelves, bringing so many more options for creative meals! One of the most versatile spring produce options are Vidalia onions.
Vidalia onions are known as America’s favorite sweet onion.
Grown in 20 counties in Southern Georgia, their distinctive taste is a result of the combination of weather, water and soil in that specific region.
Vidalia onions are in season from April to August, so this is the perfect time to show them off in some recipes! This recipe for Peach, Vidalia Onion, and Pancetta Flatbread plays off the sweetness of Vidalia onions with grilled peaches, while balancing out the flavor with some pancetta and a touch of chili powder. The rosemary and chives add some freshness to the flatbread, brightening up the other flavors.
Ingredients:
4 oz Pancetta, cubed
2 Vidalia onions, cut into thin slices, then halved into half moons
1 tablespoon olive oil
Salt and pepper, to taste
Pinch chili powder
Store bought pizza dough (use gluten free dough to make recipe gluten free)
2 large ripe peaches, cut into wedges (or, if not in season, frozen peach slices that have been thawed work too)
Over the last few years, my husband and I have moved too many times. Since 2014, we have lived in five different apartments/houses. Somehow in one of those many moves, I lost (or threw out) my paella pan. Sigh.
Paella is a favorite of mine. I love the combination of crispy rice, seafood, and spice. So when I saw this Epicurious recipe for a sheet pan version, I knew I had to try it.
I didn’t exactly stick to the original recipe, given what I could find in my post-snow supermarket. But one of the best parts about paella is you can basically throw in whatever you may have on hand to make the recipe yours! So here’s my adapted version – Sheet Pan Paella!
Ingredients:
1 tablespoon olive oil
1 cup rice
1 3/4 cups chicken broth
1 bay leaf
1 teaspoon ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron, crushed
1 1/2 teaspoons salt, divided
2 links of Spanish chorizo (about 6 oz)
1 shallot, thinly sliced
6 ounces medium shrimp, peeled, deviened, tails left intact
~2 dozen clams, scrubbed
1 (14 oz can) fire roasted diced tomatoes, drained
Happy New Year! I’m a bit late in posting this recipe, but honestly, this comfort food Southern staple for Black Eyed Peas with Collard Greens makes for a delicious meal on any cold winter night.
Black eyed peas are a New Years Day staple in the South, as eating them on New Years Day is thought to bring you prosperity throughout the year.
This version is a bit of a fridge and pantry cleaner. Or, at least it was for me after hosting a New Years Eve party.
I used leftover sandwich rolls to make bread crumbs, leftover bacon from New Years Day morning, collard greens from a Blue Apron meal I forgot to make (oops), and then added in what was left of the onions, garlic, carrots and herbs I had on hand, which kind of turned this recipe into a cassoulet of sorts.
Ingredients:
1 cup dried black eyed peas
6 oz bacon, chopped
1 yellow onion, chopped
6 garlic cloves, minced, divided
1 large carrot, peeled and chopped
salt and pepper, to taste
1 (14 oz) can diced tomatoes, undrained
2 sprigs of rosemary, divided
4 sprigs of thyme, divided
1/2 teaspoon hot sauce, or to taste
about 1 cup chopped day old bread (I used one sandwich roll)
It’s a bit rare for me to share a recipe like this Slow Cooker Parmesan Herb Prok Loin because, for whatever reason, I tend to shy away from making pork or ham.
So when my friend and I were having our cooking marathon, I figured it was a good time to add one in for some variety.
We found this Southern Living recipe for Slow Cooker Parmesan Herb Pork Loin with Chunky Tomato Sauce on myrecipes.com. I couldn’t resist a freezer friendly slow cooker meal, especially when it’s served over pasta!
(Please excuse the quality of these photos. This recipe was too good not to share, even with crummy photos!)
(Krusteaz is also offering one I Can Cook That reader a breakfast kit! More details at the end of the post.)
The protein pancake mix is free of partially hydrogenated oils, high fructose corn syrup, artificial colors, flavors and preservatives and had 13g of added protein. The back of the box has a few additional suggestions to add even more protein to the pancakes, by using milk and eggs in the batter. I immediately thought this batter would be great for bacon pancake strips!
