I have used Butcher Box(note: affiliate link) for a while now, and love the quality of the meat and seafood they offer. I tend to switch up what comes in my boxes so I can work with different cuts. My latest box had a boneless pork butt, so I figured it was about time I created and shared a pressure cooker pulled pork recipe.
I do have a few other pulled pork recipes on my blog, and they are all fantastic, but they are slow cooker based. So here’s a recipe that helps get that yummy pulled pork on your table a bit faster using an Instant Pot or other multi cooker without losing that cooked-all-day flavor!
Fettuccine Alfredo is essentially glorified mac and cheese (or more accurately, mac and cheese is a less glamorous fettuccine alfredo). I had a craving for some fettuccine alfredo on one of the multiple snow days we just saw in Philadelphia, and luckily I had everything on hand to make this ultimate comfort food, so it’s about time I shared a recipe for easy fettuccine alfredo!
This recipe for easy fettuccine alfredo uses just 9 ingredients, including salt and pepper. It doesn’t exactly reheat well though, so it’s not the best make ahead meal, but I have a good feeling it will be polished off in no time!
Note: I was sent coupons from Nasoya in order to write this post. Opinions are mine alone.
Despite working from home for nearly a year now, I feel like I have less time to cook! I have a feeling I’m not alone, so I wanted to share a healthy, quick, and comforting recipe for a yummy Crunchy Noodle Salad that you can get on the dinner table in ~40 minutes.
This Crunchy Noodle Salad is made with glass noodles, sugar snap peas, shredded carrots, bell peppers, and crispy tofu tossed in a yummy peanut dressing, and can be served at room temperature or cold, so it makes for a great dinner-plus-leftovers option.
Don’t let the whole vegetarian/vegan/gluten-free part of this recipe throw you, it will fill you up! I this recipe uses Nasoya’s Organic Super Firm Tofu that delivers 15g of protein per serving to keep you full. Nasoya’s Organic Super Firm Tofu is also pre-pressed and drained so it’s perfect for quick dinners. Plus Nasoya’s Organic Super Firm Tofu is non-GMO project verified, USDA organic, cholesterol free, gluten free, and made with no preservatives. Nasoya is widely available in most grocery stores; I stopped into my local Shop Rite (it’s also available locally in Philly at Walmart Supercenters, Giant and Giant Heirloom Markets, The Fresh Grocer, and Wegmans), plus you can use their store locator to find which local grocers near you carry it.
Ingredients (serves 4):
6 oz glass noodles
8 oz sugar snap peas
1 package Nasoya Organic Super Firm Tofu, cubed
3 tablespoons cornstarch
1/2 cup carrots, shredded
1 red bell peppers, thinly sliced
2 scallions, sliced
1/2 cup plus 1 tablespoon vegetable oil, divided
2 tablespoons rice wine vinegar
1/4 cup tamari (or low sodium soy sauce if you don’t need this recipe to be gluten-free)
1 1/2 tablespoons toasted sesame oil
1 teaspoon honey
1 garlic clove, minced
1 teaspoon fresh ginger, grated
1/4 cup smooth peanut butter
1 tablespoon roasted white sesame seeds, plus more for garnish
I’m so excited to be a part of the 2021 Good Cookie Food Blogger’s Valentine’s event this year! The event brings a bunch of food bloggers together to post a Valentine’s Day themed recipe as a way to bring awareness and hopefully raise some money for Cookies for Kids’ Cancer, so I decided to make these Valentine’s Day Almond Flour Brownies.
Cookies for Kids’ Cancer is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. This is an organization that I try to bring awareness to whenever I can. This is actually my 12th post highlighting them!
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved. And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! So if you’re in a position to do so please consider donating today.
Now for the recipe. This recipe was inspired by my husband, who I’m pretty sure has never met a dessert he didn’t like. He is particularly fond of anything chocolatey and covered in sprinkles. So I decided to bake him chocolate almond flour brownies topped with heart sprinkles.
Some traditional dishes eaten on New Year’s Day have less to do with the new year and more to do with a country’s history. So this year, I’m sharing my adaptation of an Independence Stew from Haiti. Celebrated every January 1, Haiti proclaimed independence from French colonials on New Year’s Day 1804 following a 13 year revolution. Soup Joumou, a comforting stew traditionally made with beef, pumpkin, pasta, and a bunch of veggies and spices, has become a New Year’s Day dish to commemorate Haiti’s independence.
I adapted this recipe from Epicurious, scaling it down quite a bit and swapping butternut squash for the pumpkin because I couldn’t find any pumpkin that wasn’t already pureed.
Ingredients:
Marinade:
1/2 small onion, coarsely chopped
1 bell pepper (any color), coarsely chopped
1 scallion, coarsely chopped
1 garlic clove
1/4 cup parsley leaves
1 basil leaf
the juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sweet paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon ground red pepper
Remaining Ingredients:
1/2 cup plus 1/2 tablespoon distilled white vinegar, divided
1 pound stew beef cubes
7 cups chicken or beef broth, divided
2 beef bones
1 pound butternut squash, cut into cubes
2 medium russet potatoes (about 1 pound), finely chopped
1 large carrot, sliced
1/4 small green cabbage (about 1/2 pound), very thinly sliced
1/2 small onion, sliced
1 celery stalk, coarsely chopped
1 leek, white and pale-green parts only, finely chopped
1 small turnip, finely chopped
1 teaspoon habanero chile hot sauce, or to taste
1 cup uncooked rigatoni
3 whole cloves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 parsley sprig (optional)
1 thyme sprig (optional)
2 tablespoons olive oil
1 tablespoon unsalted butter (omit to make dairy free)
Note: I was sent some Philly Pretzel Factory coupons in order to write this post. Opinions are mine alone.
It is no secret that I am a proud Philadelphian. It’s also no secret that I love me a good charcuterie board / cheese plate. So it’s about time I make a Philadelphia themed charcuterie board!
What could possibly make a charcuterie board Philadelphia themed, you ask? The inspiration of this board came from Philly Pretzel Company, and their pretzel rivets and mini cheesesteaks. Instead of using crackers, I substituted in their yummy pretzel rivets and added in some mini cheesesteaks for good measure.
I then added in ingredients from some of my other Philadelphia favorites: DiBruno Brothers, Dietz and Watson, and Third Wheel Cheese Co.
The result is a wonderfully Philly-centric charcuterie board that is guaranteed to be a hit!
So, let’s break down what exactly else is on this board, starting with the ingredients from Philly Pretzel Factory:
The pretzel rivets are the perfect addition to a charcuterie board
Mini cheesesteaks combine some of the other ingredients on the board into one yummy bite
The spicy brown mustard works well with the rivets, plus many of the meats and cheeses on the board
The melted cheddar cheese is a must-have with the rivets (plus, dipping some of the meat into it is kind of amazing)
Next, Third Wheel Cheese. You can order these cheeses separately, or as part of a “Choose Your Own Adventure” cheese sampler.
Noblette Brie – Buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is aged 4-6 weeks.
Abruzze Jawn – Spiced with whole peppercorns, garlic, onion powder, and red pepper flakes.
Goat Rodeo Bamboozle – Semi-soft texture with notes of prosciutto and peanuts, this washed rind goat and cow’s milk cheese is aged for at least two months and washed with beer from Pittsburgh’s Cinderlands Beer Co.
Birchrun Hills Blue – Sweet and peppery with delicate blue flavors and a creamy texture.
Truffle Salami Medallions – Salami made with truffle
Dietz Nuts Original – Savory sausage bites, based on Dietz & Watson’s traditional European landjaeger.
And last but not least, I used a bunch of ingredients from DiBruno Bros.
Manchego – Buttery and springy, tinged with fresh Spanish grasses.
Beef Salami – Brooklyn Cured Smoked Beef Salami
Auricchio Straveccio Provolone – A sharp yet creamy provolone
Onion Jam – Slow-cooked caramelized onions and smooth Cabernet Sauvignon combine to make a savory spread.
Mild Abbruzze Sausage – Firm and mild, with hints of garlic and spice.
Green Cerignola Olives – A mild and easy-pleasin’ olive for even the most discerning of palates.
Spicy Soppressata – Rustic, savory, and spicy.
I finished the board off with some dried cherries, and some local honey from my neighbor, Bee Here Now.
We snacked on this ALL day. It was awesome! I even made myself a cheesesteak-themed bite – beef salami, onion jam, and provolone!
Naturally, I also had a side of pretzel rivets dipped in spicy mustard!
This Charcuterie Board would be a great add to a small get together, although my husband and I enjoyed it as a grazing station of sorts for us all day.
A Philadelphia themed charcuterie board created with ingredients from Philly Pretzel Factory, DiBruno Bros., Third Wheel Cheese Co., and Dietz & Watson
Course Appetizer, Party Apps
Keyword Charcuterie, Charcuterie Board, Cheese, Party Apps, Philadelphia, Soft Pretzels
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Ingredients
Philly Pretzel Factory:
Pretzel Rivets
Mini cheesesteaks
Spicy brown mustard
Melted cheddar cheese
Third Wheel Cheese:
Noblette Brie
Abruzze Jawn
Goat Rodeo Bamboozle
Birchrun Hills Blue
Dietz and Watson:
Truffle Salami Medallions
Dietz Nuts Original
DiBruno Bros.:
Manchego
Beef Salami
Auricchio Straveccio Provolone
Onion Jam
Mild Abbruzze Sausage
Green Cerignola Olives
Spicy Soppressata
Other Ingredients:
Dried cherries
Local Honey
Instructions
Philly Pretzel Factory:
The pretzel rivets are the perfect addition to a charcuterie board
Mini cheesesteaks combine some of the other ingredients on the board into one yummy bite
The spicy brown mustard works well with the rivets, plus many of the meats and cheeses on the board
The melted cheddar cheese is a must-have with the rivets (plus, dipping some of the meat into it is kind of amazing)
Third Wheel Cheese. You can order these cheeses separately, or as part of a “Choose Your Own Adventure” cheese sampler.
Noblette Brie – Buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is aged 4-6 weeks.
Abruzze Jawn – Spiced with whole peppercorns, garlic, onion powder, and red pepper flakes.
Goat Rodeo Bamboozle – Semi-soft texture with notes of prosciutto and peanuts, this washed rind goat and cow’s milk cheese is aged for at least two months and washed with beer from Pittsburgh’s Cinderlands Beer Co.
Birchrun Hills Blue – Sweet and peppery with delicate blue flavors and a creamy texture.
Dietz and Watson
Truffle Salami Medallions – Salami made with truffle
Dietz Nuts Original – Savory sausage bites, based on Dietz & Watson’s traditional European landjaeger.
DiBruno Bros.
Manchego – Buttery and springy, tinged with fresh Spanish grasses.
Beef Salami – Brooklyn Cured Smoked Beef Salami
Auricchio Straveccio Provolone – A sharp yet creamy provolone
Onion Jam – Slow-cooked caramelized onions and smooth Cabernet Sauvignon combine to make a savory spread.
Mild Abbruzze Sausage – Firm and mild, with hints of garlic and spice.
Green Cerignola Olives – A mild and easy-pleasin’ olive for even the most discerning of palates.
Spicy Soppressata – Rustic, savory, and spicy.
Other Ingredients
I finished the board off with some dried cherries, and some local honey from my neighbor, Bee Here Now.
‘Tis the season for coquito! If you’ve never had coquito before, it’s a bit like eggnog.
Coquito means “little coconut,” and gets its flavor from coconut milk, cream of coconut, rum, and spices. For my version, I also used a coconut spiced rum to really up the flavor!
Coquito is a traditional Christmas drink that originated in Puerto Rico, but there are versions of it throughout the Caribbean. It’s absolutely delicious, plus it’s really easy to make!
Ingredients:
1 cup (8 oz) white rum (I used a coconut spiced rum)
I’m having a little bit of a red velvet takeover on this blog. After making the Red Velvet Crinkle Cookies, I knew I wanted to make a Whoopie Pie version perfect for the holidays, specifically Red Velvet Peppermint Whoopie Pies! In case you don’t know what a whoopie pie is, they are cake-like cookies with creamy goodness sandwiched in between. They are quite popular in the Philadelphia area due to the influence of the Pennsylvania Dutch. In fact, I had whoopie pies at my wedding (along with cannolis and cupcakes)!
Whoopie pies are a lot easier to make than they look (I promise). These little guys are filled with a peppermint cream cheese filling, so they will get you right in the holiday spirit in no time!
Ingredients (makes 12 whoopie pies):
Red Velvet Cookies (makes 24 cookies):
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup brown sugar, packed
1 large egg
2/3 cup whole milk
1 tablespoon white vinegar
1 tablespoon vanilla extract
1 (0.67 oz) tube gel red food coloring, about 1 tablespoon
2 cups flour
3 tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Peppermint Cream Cheese Filling:
2 (8 oz) blocks cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.
If you follow this blog, you know I am a huge fan of OXO-branded, well, anything. And every year, OXO helps to raise funds for childhood pediatric cancer research, supporting Cookies for Kids’ Cancer. In order to bring awareness to this organization each year, OXO has organized food blogger cookie swaps, which I’ve participated in since 2012.
Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:
This year is a bit different. Instead, OXO is sponsoring The Cookie Chain, which empowers people to raise funds for pediatric cancer research and awareness of Cookies for Kids’ Cancer by baking, sending, and sharing packaged cookies to friends and loved ones. Participants can sign up via Cookies for Kids’ Cancer for a Cookie Chain kit including cookie bags, stickers and postcards about the promotion.
source: cookies for kids’ cancer
In the hopes of getting as many people involved as possible, I jumped at the chance to set up my own Fundraising page and got to baking! To help me get my bake on, OXO sent over some of their awesome baking tools. Here are some more details on those baking tools:
Silicone Baking Mat (paid link): The OXO Good Grips 2 Piece Half-Sheet Pan and Baking Mat Set is the perfect pair for any baking adventure. The reusable Silicone Baking Mat replaces parchment by transforming sheet pans into a non-stick surface. The food-safe silicone and fiberglass construction resists grease and residue and fits perfectly into the Half-Sheet Pan. Dishwasher safe. The Non-Stick Pro Half-Sheet pan is made from durable commercial-grade aluminized steel with a micro-textured pattern that promotes airflow under and around food for even, consistent cooking. The two-layer scratch- and stain-resistant coating is PFOA free and ceramic reinforced for exceptional performance for years to come.
3 Piece Mixing Bowl Set: Non-slip bottoms ensure the Mixing Bowls stay put on countertops and feature a soft, comfortable handle that’s easy to grip. The wide lip and spout make it easy to pour ingredients. Bowls nest for convenient storage.
Dough Whisk: When it comes to mixing dough by hand, a spoon just won’t cut it. You need a dedicated dough whisk to cut through thick dough. The solid stainless steel wires prevent sticking while the unique shape incorporates wet and dry ingredients with less effort. The innovative handle shape and soft, comfortable grip reduce pressure on your hands to prevent fatigue while you work. Once your cookies are in the oven, it’s easy to clean dough from between the coils. Dishwasher safe.
Medium Cookie Scoop: This size 40 portioner is designed for easy scooping and consistent shaping. The soft grip absorbs pressure while you squeeze to smoothly release your cookie dough. Dishwasher safe.
Baker’s Dusting Wand: With a quick twist to open and close, and a half-solid, half-perforated globe design, the Baker’s Dusting Wand is designed to prevent clumps, dumps and powdery messes. Perforation allows for evenly floured baking pans and lightly dusted baked goods. Sized to fit in most flour containers for storage.
These baking tools were the perfect excuse to make a cookie recipe I had been eyeing up for a while now, Red Velvet Crinkle Cookies!
My recipe is based off a NYT Cooking recipe that can be found here. This recipe utilized both baking powder and baking soda so that the cookies rise and then fall quickly, created the crinkled effect on the cookies.
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
2 large eggs, at room temperature
1 (0.67 oz) tube of red food coloring gel (about 1 tablespoon)
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
3 tablespoons cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups confectioners’ sugar, plus more as needed
I’m all about making as many things as possible ahead of time to make actual dinners or events easier to manage. And Thanksgiving is certainly no different. Slow Cooker recipes, like this Slow Cooker Creamed Corn, are perfect for make ahead sides for Thanksgiving!
This recipe for Slow Cooker Creamed Corn is super easy and can be made a few days ahead of time if needed. But, because it’s in your slow cooker, it’s also easy to make the day of while not using precious stovetop and oven space!
I really love receiving cookbooks for review, especially when they are filled with recipes that are both intriguing and simple to make. Since I received a copy of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book for review, I have become obsessed with this recipe for Coconut Curry Lentil Chickpea Bowls with Kale.
It’s insanely easy to make, is filling, and is absolutely delicious!
I’ll admit, it isn’t the prettiest meal I’ve ever made, but the combination of ingredients makes for a crave worthy dish you’re sure to put in your rotation!
Ironically, I’ve been having a hard time getting into a cooking groove during this pandemic. Even though I’m now home basically ALL the time, my job seems to have gotten even busier, and I’m in the process of getting my MBA so I seem to have even less time in the day to cook. Which means I need to get back into doing some food prep on my weekends more than ever, like making these Freezable Breakfast Burritos.
Breakfast is probably one of the hardest meals for me to actually make. For one, I’m not terribly good at making eggs. Plus, I’d much rather roll out of bed and start working immediately. So any make ahead recipes that I can quickly heat up are super helpful.
These Breakfast Burritos are perfect for hectic mornings. They are freezable, so you can take them out of the freezer the night before and just microwave them quickly in the morning. Plus, they are completely customizable to whatever you like in your breakfast burrito! This makes 10 breakfast burritos, so feel free to adjust as needed (my husband and I can polish these off within 2 weeks).
Ingredients:
1/2 (19 oz) bag of tater tots
1 tablespoon olive oil
1 lb breakfast sausage, casing removed (you may be able to find just ground breakfast sausage without the casing as well)
I think fall cooking might be my favorite kind of cooking. I love comfort food meals that make the whole house smell good! And anything I can put over pasta is guaranteed to be a winning recipe in my house. So this Pressure Cooker Puttanesca Pork Ragu is right up my alley.
I came across a recipe for a puttanesca-style ragu and knew I had to try out my own version! Puttanesca sauces typically have a bunch of brine-y ingredients in them — capers, olives, anchovies — in a tomato sauce that may have a little heat to it as well. I honestly don’t make many puttanesca-inspired dishes because, well, I don’t love olives. But my husband does, so I figured it was worth a try!
This recipe uses a pressure cooker to get that cooking all day flavor in much less time. You’re still looking at a just under 2-hour recipe though, so plan ahead!
Smoky Baba Ganoush is one of those appetizers that basically any time I see it on a menu, I feel the need to order it. The eggplant-based appetizer, originating from Lebanon, uses grilled eggplant, tahini, olive oil, and lemon juice to make a smoky dip that is perfect for outdoor eating.
It’s also a great way to use up a bunch of eggplant if you happen to have a few on hand. There are a bunch of recipes out there for oven roasting the eggplant, but there really is no substitute for the flavor added to the dish by grilling.
Ingredients (serves 4 as an appetizer):
2 pounds Italian eggplants (~2-4 eggplants, depending on size)
I am a big fan of my slow cooker (I have 50+ slow cooker recipes on my blog); especially recipes I can set them and walk away (or leave my house) for 4 to 8 hours. But like a lot of people, I’ve been home quite a bit more, given the pandemic, so I decided to try to make a recipe that requires you to stay a bit closer to your slow cooker – Slow Cooker Granola.
My mother-in-law mentioned making granola in her slow cooker, and how great the results were, so I wanted to try to make my own version!
This recipe is very adaptable, you can substitute in any nut, oil, liquid sweetener, and dried fruit you prefer. This recipe also makes a good amount of granola, but if your house is anything like mine, it will be gone before you know it!
Ingredients:
Cooking spray
5 cups old fashioned rolled oats (use gluten-free oats to ensure this is gluten-free)
1 1/2 cups sliced almonds (or any nut you prefer; omit to make nut-free)
1/3 cup unsweetened coconut flakes (optional)
1/3 cup light brown sugar, packed
1/2 teaspoon each of
ground cinnamon
ground nutmeg
salt
1/2 cup melted coconut oil
1/2 cup agave (or maple syrup or honey if you prefer)
1 tablespoon almond extract (or vanilla extract to make nut-free)
