Lemon Orzo with Crab and Herbs

NOTE: I received a copy of The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers in order to write this post. Opinions are mine alone.

I am very much on the pressure cooker bandwagon. It’s awesome for tough cuts of meat, cooking beans, and other processes that can take forever, but my favorite use is speeding up recipes just enough to make them weeknight friendly!

I was recently sent The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers, and after paging through it for a few minutes, I knew this would be a big hit in my kitchen. My husband and I are huge fans of Mediterranean-style food (if you haven’t noticed from my posts…) and the adaptation of these recipes for an Instant Pot means it hasn’t left my kitchen counter since I received it!

We don’t actively follow the Mediterranean Diet, but following it can help reduce reduce inflammation, avoid disease, and lose weight, making it popular for anyone looking to live a healthier lifestyle. The Everything Mediterranean Instant Pot Cookbook shows you how to recreate classic Mediterranean meals in under an hour using the much-loved multi-cooker, the Instant Pot. With more than 300 recipes for delicious meals, snacks, and even desserts, you’ll have everything you need to create healthy, fresh, and fast meals every day of the week!

As I mentioned, I’ve already made a few recipes in here, but I wanted to share these recipe for Lemon Orzo with Crab and Herbs, which I’ve slightly adapted from the original in the cookbook.

Ingredients (serves 2):

  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 3 garlic cloves, minced
  • 1/4 fresh parsley, chopped, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cups water (or chicken broth for more flavor)
  • 8 oz orzo
  • 8 oz jumbo lump crab meat
  • the juice and zest of 1 lemon
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish

Kitchen Tools Used:

Continue reading Lemon Orzo with Crab and Herbs

Creamy Chicken Paprikash Over Buttered Egg Noodles

Comfort food can take on many forms, but generally, comfort food seems to always have a bit of nostalgia attached to it. Foods from my childhood have become some of my favorite adult comfort foods, like Creamy Chicken Paprikash Over Buttered Egg Noodles. Chicken Paprikash is a Hungarian dish of chicken, cooked in a creamy paprika-flavored sauce. My mom used to make this Creamy Chicken Paprikash for us on cold winter nights, and always spooned it over egg noodles to make the most of the yummy sauce.

Now that it’s February, I think it’s the perfect time to share this childhood favorite recipe! Cold winter months are the perfect time to enjoy old comfort food favorites or to try new ones, like my take on Creamy Chicken Paprikash.

Ingredients:

  • 3 pounds boneless skinless chicken thighs
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons paprika, sweet or hot (I’d suggest using a combo, maybe 1/2 of each for a subtle spice)
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 (15 oz) can crushed tomatoes
  • 2 cups chicken broth
  • 1 (12 oz) bag Egg Noodles
  • 1 cup sour cream
  • fresh parsley, chopped, for garnish

Continue reading Creamy Chicken Paprikash Over Buttered Egg Noodles

Edamame Hummus

Since originally making this Edamame Hummus as a snack for Christmas day, I’ve made this recipe multiple times and have gotten rave reviews each time.

Calling this a hummus isn’t exactly accurate: there are no chickpeas in this recipe. The edamame is basically substituted in for them, and it makes for a light, citrusy spin on one of my favorite apps/dips!

Note: You can make this in a food processor, or a blender.

Ingredients:

  •  1/3 cup tahini
  • the juice and zest of 2 large lemons (or 3 medium to small lemons)
  • 2 garlic cloves, minced
  • 1/3 cup cilantro leaves
  • 1 (10 to 12 oz) bag of frozen shelled edamame, defrosted
  •  1/4 cup olive oil
  • salt and pepper, to taste

Continue reading Edamame Hummus

Bacon Egg Bites

Note: I was sent a copy of The Dirty, Lazy, Keto Cookbook in order to write this review. Opinions are mine alone.

January is the time of year where many set goals for themselves for the next 12 months, with a lot of those goals centered around diet and exercise. I am not a registered dietician, and am not here to tell you what’s best for you to eat, but I do hope to offer a range of recipes for you to peruse.

Adding to my repertoire, this recipe is adapted from a Keto-inspired cookbook called The Dirty, Lazy, Keto Cookbook. The cookbook is written by Stephanie Laska, who lost more than half her body weight be adjusting the traditional keto diet into something she could stick with without using expensive, hard-to-find ingredients and without adhering to so many strict rules.

The general gist of the keto diet is based on a low-carb, high fat, adequate-protein diet that forces the body to burn fats rather than carbohydrates for weight loss. These Bacon Egg Bites have very few carbs per serving, but will keep you full through a busy morning. The addition of multiple types of dairy make for fluffy, creamy eggs that can be transported to work or eaten quickly before heading out the door, a perfect breakfast for busy mornings!

What I really like about this recipe is it’s completely adaptable to what you might have on hand. I used this as a bit of a fridge cleaner, so feel free to substitute ingredients as you see fit!

Note: this recipe is adapted from The Dirty, Lazy, Keto Cookbook’s recipe for Starbucks Egg Bites

Ingredients:

  • 4 strips no-sugar added bacon, cooked and crumbled
  • 6 large eggs
  • 1 cup shredded cheese of your choice (I used manchego)
  • 1 (8 oz bar) full-fat cream cheese
  • 1/4 cup sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup baby arugula (or whatever greens you have on hand – kale or spinach would also work)

Continue reading Bacon Egg Bites

Bravazzi Hard Italian Soda Bar

Note: I was sent samples and giveaway items in order to write this post. Opinions are my own.

I hope everyone had a wonderful holiday season and is having a great start to the new year! I wanted to share a fun party idea to keep the merriment going throughout these chilly months: a Bravazzi Hard Italian Soda Bar!

Bravazzi (pronounced “brah-VAH-tsee”) is a hard Italian soda brand with yummy flavors like Clementine, Blood Orange, Lemon, and Grapefruit. Inspired by gourmet Italian sodas, Bravazzi excites the senses with its naturally sweet, fizzy essence and fruity aroma. The sodas are gluten free, contain 4.2% ABV, and are made with simple ingredients like cane sugar and real fruit juice.

The name Bravazzi is derived from the Italian word for good, Brava, and Fizzi, which is the perfect way to describe these hard sodas! The flavors are super tasty and are delicious on their own, but are also great for mixing to make cocktails.

Bravazzi sent me some goodies just before New Year’s Eve, so I decided to make a simple Cocktail Bar. All you need to make a few different cocktails is the Bravazzi Variety Pack, some sparkling wine, Aperol, Gin, Elderflower Liqueur, and Bourbon, and you have a Bravazzi Hard Italian Soda Bar!

Plus, I have some items to give away! Details will be at the end of this post.

As I said, these really are fantastic on their own, but if you have extra champagne (or prosecco) lying around, add one part bubbly and one part the Bravazzi of your choice for a fun and easy champagne cocktail!

For the Clementina, which has the fragrant essence of freshly-peeled citrus with a kiss of subtle sweetness, I suggest the Clementina Aperol Spritz – one part Aperol and three parts Bravazzi Clementina poured over ice, for a taste of summer to keep you warm in these colder months.

More of a lemon fan? The Limonata Fizz is calling your name. Bravazzi’s Limonata has the crisp, clean bite of real lemon with a touch of natural sweetness. Add one part Gin to four parts Bravazzi Limonata in a glass filled with ice for a wonderfully refreshing cocktail.

If you love the flavor of grapefruit, Bravazzi’s invigorating blend of tart and tangy grapefruit is refreshingly bittersweet and going to become a favorite choice. Whip up a Bravazzi Cordial by adding one part elderflower liqueur to three parts Bravazzi Grapefruit over ice.

My favorite is the Blood Orange, a burst of distinctly bold yet delightfully sweet citrus flavor. Enjoy the flavors of an Old Fashioned by mixing one part bourbon with four parts Bravazzi Blood Orange in a glass over ice.

There’s a little bit of something for everyone, don’t you think? Bravazzi has more suggestions on different cocktail combinations on the Bravazzi website, so be sure to check them out. You can also find out where Bravazzi is sold near you!

On to the giveaway! Bravazzi provided me with some fun gear to help one lucky winner set up their own Bravazzi Hard Italian Soda Bar!

Enter to win a Bravazzi metal bucket, two Bravazzi tumblers and a Bravazzi T-shirt below. Good luck!

a Rafflecopter giveaway

Gingerbread Fudge

Note: I received a bottle of Nielsen-Massey’s Pure Vanilla Extract in order to write this post. All opinions are mine alone.

I have quite a few holiday cookie recipes on my blog. I even highlight a cookie recipe on my Instagram every day leading up to Christmas. But I have never tried to make fudge before. So when Nielsen-Massey contacted me about highlighting their Holiday Flavors Bundle, I was excited to find a holiday-themed Gingerbread Fudge in their recipe section!

The fudge uses Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract, one of the extracts included in the Holiday Flavors Bundle. The Holiday Flavors Bundle also includes their Pure Almond Extract and their Pure Peppermint Extract, so you’re all set for your holiday baking!

Source: https://nielsenmassey.com

Ingredients:

  • 3 1/4 cups white chocolate chips
  • 1/2 cup brown sugar (packed)
  • 1/2 cup molasses
  • 1/3 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon Pure Vanilla Extract, like Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract
  • sprinkles, if desired (I used red and green sprinkles)

Continue reading Gingerbread Fudge

Eggnog Bundt Cake

I can’t believe the holidays are almost here! This year, we are heading up to my husband’s brother’s house, and I’m in charge of bringing a dessert. I’ve been testing different recipes for a couple of weeks now, and this Eggnog Bundt Cake is definitely the winner!

Not only will it travel well (hooray!) it’s simple to make and has the flavors of the season.

The richness of the eggnog with a hint of nutmeg is in both the bundt cake and the glaze. (There is no alcohol in this cake though!)

Ingredients:

Bundt Cake:

  • 1 cup (2 sticks) butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup eggnog

Glaze:

  • 8 oz (1/2 box) confectioner’s sugar
  • 1/2 teaspoon ground nutmeg
  • a pinch of salt
  • 1/4 to 1/2 cup eggnog
  • 1/2 teaspoon vanilla extract

Continue reading Eggnog Bundt Cake

Sous Vide Herb Crusted Pork Tenderloin

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!

Ingredients:

  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  •  1- 1.5 lb pork tenderloin
  • optional:
    • 3 garlic cloves, smashed
    • 1 sprig fresh basil
    • 1 sprig fresh thyme
    • 1 sprig fresh rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped

Kitchen Tools Used:

Continue reading Sous Vide Herb Crusted Pork Tenderloin

Quinoa Con Pollo

Note: I was sent a Flying Fish Can Variety Pack in order to write this post. Opinions are mine alone.

There are some recipes that almost instantly become a go-to comfort food. One of those recipes for me is arroz con pollo. It has a ton of flavor, an assortment of different vegetables, and is wonderfully filling. Plus, it can be made ahead of time and reheated. What more could you ask for?

My husband has recently taken a liking to quinoa, so I thought making a quinoa version of arroz con pollo, or Quinoa con Pollo, would be an awesome spin. Flying Fish’s Can Variety Pack features five different beers including their OnShore Lager. One sip, and I knew it would be the perfect ingredient in (and accompaniment to) my quinoa spin!

If you follow me on Instagram, you have probably seen a couple of posts / stories about the variety pack. The outdoor themed variety pack truly has something for everyone, including two IPAs (Hopfish and Outside IPA), a Pale Ale (XPA), a Session Sour (Salt and Sea), and a Lager (Onshore Lager). The Hopfish is awesome with spicy food, and the outside IPA has been my go-to when I’m relaxing in my hammock, or hanging out with friends on my roof deck. The XPA is Flying Fish’s original beer, and continues to be a staple for a reason; it goes great with everything! The Salt and Sea was the perfect complement to our friend’s crab feast and barbecue. And the Onshore Lager has a crisp, clean finish making it perfect for both cooking with and drinking.

So let me show off that lager!

Ingredients:

  • 2 tablespoons unsalted butter (or olive oil to make dairy free)
  • 6 boneless skinless chicken thighs (about 2 lbs)
  •  1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 bell peppers, sliced
  •  2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 1/2 cups chicken broth
  • 1 (12 oz) can lager (I used Flying Fish Onshore Lager)
  • 3 tablespoons Worcestershire sauce (omit to make gluten free)
  • 2 cups dried quinoa
  • 1 cup frozen peas
  • 10 oz frozen cut green beans
  • 1 cup ketchup
  • Black olives, to taste

Continue reading Quinoa Con Pollo

Slow Cooker Paleo Frittata Jars

Note: I was sent a copy of Slow Cooked Paleo by Bailey Fischer. Opinions are mine alone.

On weekends, I do my best to prepare some meals for the week. Typically, that means dinners, but every now and then I’ll bake muffins to have for breakfast. My husband is much more of a “savory” than a “sweet” breakfast eater, so he was thrilled when I was saw this recipe for Slow Cooker Paleo Frittata Jars in Bailey Fischer’s Slow Cooker Paleo Cookbook.

This cookbook is filled with awesome and easy slow cooker meals that are also Paleo, taking out much of the effort of maintaining a paleo diet. Some other delicious recipes include Coconut-Lime Poached Halibut, Simmering Hawaiian Fajitas, and Pumpkin-Maple Pudding.

The concept of these jars is brilliant and can easily be adapted to include whatever you want (perfect opportunity for a “fridge cleaning” breakfast).

Ingredients:

  • 2 2/3 cups thawed hash browns (~2/3 cup per jar)
  • 1 1/3 cups diced butternut squash (~1/3 cup per jar)
  • 1 1/3 cups diced green bell peppers (~1/3 cup per jar)
  • 12 eggs
  • 1/2 cup dairy-free milk (I used unsweetened almond milk)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 handful baby spinach leaves

Continue reading Slow Cooker Paleo Frittata Jars

Vegan Chocolate Zucchini Bread

Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.

I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)

Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Vegan Chocolate Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards.  Plus, the packaging is gorgeous!

I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.

Ingredients:

  • 1 1/2 cups packed grated zucchini
  • 1/2 cup (4 oz) coconut oil, melted
  • 2 1/2 cups flour
  • 1/2 cup Divine Cocoa Powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup sugar
  • ½ cup unsweetened applesauce
  • 1 teaspoon coffee or vanilla extract

Continue reading Vegan Chocolate Zucchini Bread

Dulce De Leche Brownies

Note: I was sent a case of Imperial Sugar for #Choctoberfest in order to write this post. Opinions are mine alone.

When I first signed up for this year’s #Choctoberfest, I knew I wanted to share this recipe! (for more information on #Choctoberfest, plus the chance to enter our giveaway, check out my post here.)

I haven’t made a brownie recipe in a while, but wanted to make something special for this event. If you aren’t familiar with dulce de leche, its a caramel-like sauce that is made by slowly heating sweetened condensed milk until is is light brown and wonderfully sweet.

I used Imperial Sugar, one of the sponsors of #Choctoberfest, in the brownie batter part of this recipe. I wanted to remind you that they are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar’s high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!

Ok. Back to the recipe. Dulce de leche and chocolate are a match made in heaven. These brownies are sure to become a favorite of yours!

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, plus more to grease the pan
  • 1 cup sugar (I used sugar from our sponsor Imperial Sugar)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup store-bought dulce de leche

Continue reading Dulce De Leche Brownies

Welcome to #Choctoberfest 2019

I’m so excited for the recipes I’m going to share with you this week; today is the first day of a week long event celebrating all things chocolate! Plus, there’s a pretty amazing giveaway too!

#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below.We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here’s what you get if you win! (Scroll down to enter.)

  • Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.
  • Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate’s baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.
  • $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar’s high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
  • Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.
  • Cracker Gift Pack from Mary’s Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary’s products are vegan, cruelty-free, and organic.
  • Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you’ll find that several of Dalmatia’s fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.
  • Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.
  • Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details.

Enter the giveaway now:a Rafflecopter giveawayEntries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest.Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week:Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy’s Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy’s Recipes and Writings • Cook with Renu • Cook’s Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • Family Breakfast Recipes • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D’s Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen’s Kitchen Stories • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah’s Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha’s Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter’s Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen

Marinated Swordfish

NOTE: I was sent Carthage Co.‘s Dadasi Dinner Plate in order to write this post with a recipe for Marinated Swordfish. Opinions are mine alone.

Unsurprisingly, I have quite the affinity for dishware. I especially love plates, bowls, and platters that are matte (they present and photograph beautifully!) No matter how pretty dishware is, I still need it to work for my lifestyle, so I look for options that are microwave and dishwasher safe as well.

I was recently introduced to Carthage Co., which offers exquisite, ethically-sourced pottery made by Tunisian artisans, including plates, glasses, pitchers and serving-ware. The best part? This artisan stoneware is both attractive and affordable, plus its dishwasher and microwave safe! Named after the ancient city of Carthage that once served as a connecting point of Mediterranean trade, the Carthage Co. mission is to provide a valuable point of connection that starts in Tunisia and ends at your dinner table. The company works to honor and empower Tunisian artisans and create jobs in the U.S., partnering with local manufacturers that employ and empower their communities with dignity and equity.

source: Cathage Co.

I immediately gravitated toward their Dadasi collection, which is even more beautiful in person. I personally love the basalt color, it really make the food served on it pop!

I wanted to show off my snazzy new plate with a recipe that’s really become a staple in my household: Marinated Swordfish, served over rice with sautéed baby bok choy. I’m not going to pretend it’s the prettiest recipe, but it sure looks nice on the Dadasi plate, doesn’t it? It’s amazing what a difference a good looking plate can make to the presentation of a meal!

This recipe requires very little hands-on time, but you do need to allot some time for the swordfish to marinate.

Ingredients:

  • 1/4 cup low sodium soy sauce (or coconut aminos/tamari to make gluten free)
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  •  1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 swordfish steaks
  • 2 tablespoons sesame oil, divided
  • 1 cup cooked rice
  • 4 baby bok choy
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish (optional)

Continue reading Marinated Swordfish

Maple Bacon Cupcakes

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
  • 2 cups sugar
  • 3 tablespoons pure maple syrup
  • 4 eggs, yolks and whites separated
  • 1 teaspoon Madagascar Bourbon Pure Vanilla Extract
  • 1 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup whole milk

Chocolate-Covered Bacon

  • 1 cup bittersweet chocolate, chopped, divided
  • 9 slices of bacon, cooked and crispy

Maple Buttercream Frosting

  • ¾ cup unsalted butter (1 ½ sticks)
  • 1 ½ cups pure maple syrup
  • 1 ¼ teaspoons kosher salt
  • 1/3 cup half and half
  • ¾ teaspoon Madagascar Bourbon Pure Vanilla Extract
  • 3 cups powdered sugar, sifted

Continue reading Maple Bacon Cupcakes

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