Tag: Apple Cider Vinegar

Corn Bisque

One of my favorite local restaurants is The House of William and Merry. The creativity and pure deliciousness coming out of that restaurant is impressive! A recent dinner there inspired me to use some of my CSA corn this week to make this Corn Bisque!

This silky corn bisque is delicious on its own, but I strongly suggest topping it with chopped bacon for extra saltiness and chives for brightness.

To make the corn bisque, you first make a corn stock. You’ll make more than you need for this particular recipe but don’t throw it away! You can use this lovely liquid like you would use vegetable or chicken broth.

Ingredients:

  • 6 ears of corn, shucked
  • 8 slices of bacon, cooked (I like to cook mine in the oven) note: reserve the bacon grease!)
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1/4 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • chives, for garnish

Continue reading Corn Bisque

Chocolate Smash Cake

My niece’s first birthday is soon, and my sister asked if I would make her smash cake; what an honor!

My sister requested a chocolate cake with chocolate frosting, and as this will be my niece’s first taste of chocolate, I have to make sure it’s tasty with a few more baby-friendly adjustments.

This Chocolate Smash Cake is a fluffy, chocolatey mini cake perfect for (obviously) first birthdays, or for smaller get togethers.

Ingredients:

Chocolate Cake:

  • 3/4 cup whole milk
  • 1 teaspoon apple cider vinegar
  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2/3 cup coconut sugar
  • 1/4 cup applesauce

Chocolate Frosting:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup cocoa powder
  • 1 cup confectioners sugar
  • pinch fine salt
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk, plus more as needed

Continue reading Chocolate Smash Cake

Pressure Cooker Deviled Eggs

Every time I ask my sister for any food requests I can make for her, she asks for this cornbread and Deviled Eggs. Every. Single. Time.

So, after years and years of her requesting it, I finally decided to make her a batch of deviled eggs using my Instant Pot (paid link).

Ingredients (makes 1 dozen deviled eggs):

  • 6 large eggs, right from the fridge
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 dashes hot sauce
  • 3 tablespoons mayonnaise
  • salt and ground pepper, to taste
  • sprinkle of paprika, for garnish
  • freshly chopped chives, for garnish

Continue reading Pressure Cooker Deviled Eggs

Beet Kale and Goat Cheese Salad

Remember my insane beet purchase? I have finally cooked through ALL of the beets I bought! My last beet-filled meal was this Beet Kale and Goat Cheese Salad with Candied Walnuts, and boy, did I end my beet week on a high note. I had made a larger version (this recipe multiplied by 3) for my godson’s baptism and got rave reviews so I wanted to share it here as well, and luckily it finished off my remaining beet supply!

Roasting the beets takes a bit of time, but past that, this comes together really quickly. You can certainly buy pre-cooked beets to make this a quick recipe, I won’t tell.

 

Ingredients:

Salad (serves 4):

  • 4 medium-sized beets, peeled and cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup walnut halves and pieces
  • 2 tablespoons pure maple syrup
  • salt, to taste
  • 4 cups baby kale
  • 1/2 cup microgreens
  • 4 oz goat cheese, crumbled (omit to make dairy-free/vegan)

Dressing:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, pressed (paid link) or grated
  • salt and pepper, to taste
  • 1/4 cup olive oil

Continue reading Beet Kale and Goat Cheese Salad

Pressure Cooker Pulled Pork

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!

Ingredients:

Spice Rub:

  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon each of:
    • smoked paprika
    • hot paprika
    • ground cumin
    • salt
    • ground pepper

Barbecue Sauce:

  • 1 1/2 cups brown sugar
  • 1 1/2 cups ketchup
  • 1 cup white wine vinegar
  • 1 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon plus 1 teaspoon dry mustard
  • 1/2 teaspoon hot sauce

Other ingredients:

  • 3 lbs boneless pork butt, cut into cubes
  • 2 tablespoons canola oil
  • 1/4 cup chicken broth

Continue reading Pressure Cooker Pulled Pork

Pressure Cooker Barbacoa Beef Tacos

Note: I was sent a Cosori Premium 6qt multicooker in order to write this post. Opinions are mine alone.

I’m not going to lie, pressure cookers have always kind of intimidated me. I was under the impression that they were difficult to use, and easy to mess up.

Well, after trying out the Cosori Premium 6qt pressure cooker over the past couple of weeks, I’m here to tell you they are actually quite easy to use!

source: cosori.com

Pressure cookers are definitely having a moment right now, but they’ve actually been around since the 1600’s in some form or another. Pressure cookers use steam pressure to help cook food faster. When cooking tough meat, pressure cookers help tenderize the meat and cook it surprisingly quickly in the process.

source: cosori.com

The Cosori Premium 6qt pressure cooker is actually a multicooker – it’s a pressure cooker, hot pot, steamer, slow cooker, food warmer, sauté pan, yogurt maker, and rice cooker – all in one! The unit has 17 smart cooking programs, but you can also adjust the cooking time, temperature, and pressure cooking levels to customize your cooking.

source: cosori.com

I couldn’t wait to test the pressure cooker out! I immediately thought of barbacoa – super tender and shredded meat (typically lamb or beef) with seasonings, so it’s time to try making Pressure Cooker Barbacoa Beef Tacos!

We eat a lot of tacos in my house, so I knew this would be a perfect test of the pressure cooker’s ability. This recipe actually uses two of the features available -” sauté/brown” and “meat/stew” pressure cooking. The Cosori premium pressure cooker is quite large (6 quarts!), so I decided to make a huge batch for future dinners. (It’s always helpful to have a full freezer for busy fall weeknights.)

Note: If you’ve been considering purchasing the Cosori Premium 6qt pressure cooker, click on this link and use code UCS9PK3K to receive 10% off! (The code is only good through October 31, 2018, so be sure to purchase before then!)

Ingredients: (makes 12 servings)

  • 6 garlic cloves
  • 1 medium onion, peeled and quartered
  • 1 chipotle in adobo, plus 3 tablespoons chipotle in adobo sauce
  • 2 tablespoons ground cumin
  • 2 tablespoons ground oregano
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • zest and juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • 2 cups beef broth, plus a tablespoon or two, divided
  • 6 lbs boneless chuck roast, trimmed of excess fat
  • Salt and pepper, for seasoning
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 12 corn tortillas
  • 1 small white onion, finely chopped
  • Cilantro, for garnish
  • Lime wedges

Continue reading Pressure Cooker Barbacoa Beef Tacos

Curried Butternut Squash and Apple Soup

I love how comforting a good bowl of soup can be in cold weather, plus soup recipes, including this recipe for Curried Butternut Squash and Apple Soup, are typically super easy to make!

I try to keep my freezer stocked with a bunch of different soups to enjoy on nights that I just don’t feel like cooking.

The use of curry in this Cooking Light recipe for Curried Butternut Squash and Apple Soup makes for a nice warm tasting soup.

Ingredients:

  • 1 tablespoon unsalted butter (or margarine to make dairy free)
  • 1 tablespoon olive oil
  • 1 medium leek, chopped
  • 1 granny smith apple, peeled and chopped
  • 1 tablespoon Madras curry powder
  • 1/2 cup dry white wine
  • 2 lbs pre peeled, pre cut butternut squash
  • 4 cups unsalted chicken stock (or vegetable stock to make vegetarian)
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons apple cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • coconut milk, to taste
  • 1/2 cup julienne-cut granny smith apple

Continue reading Curried Butternut Squash and Apple Soup

Slow Cooker Ropa Vieja

I love love love this recipe for Slow Cooker Ropa Vieja. It’s a perfect slow cooker meal, which means dinner is ready for me when I come home from work.

Ropa Vieja translates to “old clothes,” referring to the shredded beef and colorful peppers in a tomato sauce with caramelized onions that resemble torn cloth. It’s a well-known Cuban dish, but its origins go back to Sephardic dishes in the Middle Ages.

This version has a bit more prep work to it to fully develop the flavors. Trust me, it’s worth it!

Ingredients:

  • 1 tablespoon olive oil
  • 2 pounds flank steak
  • 3 bell peppers (1 red, 1 green, 1 yellow), thinly sliced
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin seeds (or 3/4 tsp ground cumin)
  • 1 tablespoon smoked paprika
  • pinch ground allspice
  • 2 whole cloves (or a pinch of ground cloves)
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1/2 cup dry white wine
  • 1 15-ounce can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 tablespoon apple cider vinegar
  • 1/2 cup beef broth
  • pimiento-stuffed green olives, to taste
  • 1 tablespoon brine from the olive jar
  • Cooked white or yellow rice
  • 1 can black beans, optional, for serving

Continue reading Slow Cooker Ropa Vieja

Blueberry Almond Flour Muffins

NOTE: I was sent some products from Bob’s Red Mill to make this post. All opinions are my own.

I have a busy week ahead of me, so I wanted to do some food prep this weekend.

Weekday breakfasts for me are typically on-the-go, if I have breakfast at all.

So when I have the chance to make breakfast ahead for the week, I try to make it a healthier option.

Bob’s Red Mill sent me a few of their products recently, including Almond Flour. I love the  subtle flavor almond flour adds to baked goods.

Blueberries are a tasty complement to almonds so I decided to make Gluten-Free Blueberry Almond Flour Muffins for the week. They are topped with Bob’s Red Mill’s Gluten-Free Rolled Oats to add some texture.

Ingredients (makes 9 muffins):

Continue reading Blueberry Almond Flour Muffins

Orzo with Crispy Pancetta and Chives

You can never have too many quick side dishes to help complete a meal. This one comes highly recommended by my husband; the first time I made it, I didn’t even get a taste because he gobbled up all of it before I could!

I changed the original recipe slightly because I was feeling particularly lazy and found diced pancetta in my supermarket. Everything else I kept the same.

Ingredients:

  • 2 1/2 ounces diced pancetta
  • 3/4 cup uncooked whole-wheat orzo (rice-shaped pasta)
  • 1 3/4 cups unsalted chicken stock
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh chives, plus more for garnish

Continue reading Orzo with Crispy Pancetta and Chives

Smoky Slow Cooker Ribs #KingOfFlavor

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias

 

The countdown to the football season is almost over! As a Philadelphian, I am very much in Eagles territory, where Sunday (and Monday night) schedules revolve around the birds. A huge part of watching the game (at least for me) is obviously the food!

 

One of my favorite game day foods is a rack of ribs. I don’t have a grill, so my go-to method to get fall-off-the-bone ribs is to use my slow cooker.

The best ribs have a little bit of heat to them, don’t you think? This recipe brings both some heat and smokiness with the use of two El Yucateco hot sauces: Red Habanero Hot Sauce and Black Label Reserve Hot Sauce.

I actually picked up three of El Yucateco’s hot sauces at Walmart (you can never have too much hot sauce on hand!) I found them in the Hispanic Food Section.

El Yucateco Red Habanero Hot Sauce is a combination of red habanero peppers, tomato, spices and seasonings. What sets El Yucateco apart from other hot sauces is that it has less vinegar, so the flavor (and kick!) of the pepper comes through more. The red habanero sauce is a great pantry hot sauce and is a great addition to everything from a Bloody Mary to wings. The tomato flavor in the red habanero hot sauce also makes it a great addition to a barbecue sauce!

El Yucateco’s Black Label Reserve Hot Sauce is made from fire roasted habaneros and has an awesome smoky flavor without being overpowering. This hot sauce works great with red meat, chili, and even chocolate! The Black Label Reserve Hot Sauce adds the smoky flavor of barbecued ribs to my slow cooker version!

El Yucateco also has a Green Habanero Hot Sauce, which  is a combination of green habanero peppers, garlic, spices and seasonings. This hot sauce is perfect with lighter foods — chicken, seafood, veggies, etc.

I’ve included two methods of cooking these ribs, based on if you’re watching a day or night game. I’m not going to lie, the results are best when you can cook the ribs at a lower temperature for a longer time, but are really delicious both ways!

 

Ingredients:

  • 3 lbs baby back ribs
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 cups ketchup
  • 1 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons El Yucateco Black Label Reserve Hot Sauce
  • 1 tablespoon El Yucateco Red Habanero Hot Sauce
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon unsweetened cocoa powder

Continue reading Smoky Slow Cooker Ribs #KingOfFlavor

Slow Cooker Baby Back Ribs

I received a fun challenge from the Mystery Ingredient Blogger Showcase a few weeks back: have a mystery ingredient sent my way and come up with my very own recipe using it.

I received the package last week and found the following inside:

Coleman’s Mustard and Mustard Powder! Coleman’s has been producing mustard products in England since the early 1800’s so they know their product. As one of the oldest existing food brands, Coleman’s yellow tin is a symbol of quality mustard powder and prepared mustard.

 

I have never worked with mustard powder before so I wanted to use that in a recipe. I was just at a wedding in Texas and didn’t have time to get some barbecue while I was there, so I’ve had quite the craving for ribs. I have no idea what a traditional Texas barbecue sauce would be (and a friend of mine told me mine is actually more of a Kansas City sauce) but I figured mustard powder would be a great addition to my Slow Cooker Baby Back Ribs and would hopefully fulfill my craving.

Coleman’s Mustard Powder is no joke; it’s pretty hot. It’s made from a mixture of both brown and white mustard seeds and heats up when added to a liquid. So I used it sparingly in the sauce but for the spice enthusiasts, feel free to increase the amount used.

 

Ingredients:

  • 2 lbs. baby back ribs
  • salt and pepper, to taste
  • 1 cup ketchup
  • 1/4 cup turbinado sugar (I used Sugar In The Raw)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons low sodium soy sauce (or coconut aminos to make gluten free)
  • 2 tablespoons apple cider vinegar
  • 2-4 drops hot sauce
  • 3 garlic cloves, minced
  • 1 teaspoon Coleman’s mustard powder
  • 1 tablespoon tomato paste Continue reading Slow Cooker Baby Back Ribs

Slow Cooker Pork with Cider Broth over Spaetzle

If you follow me on Twitter or Instagram, you may be aware that I went to the most piggy event I’ve ever been invited to, Cochon EPIC, back at the end of July. I went through a considerably long stage in my life where I absolutely refused to have any kind of pork product: no ham, no ribs, not even bacon. As I began cooking for myself, I realized that pig wasn’t nearly as awful as I thought and have since slowly started incorporating it back into my life (although I still don’t fully get ham and probably still need some time before I decided to try it.)

Anyways, going to this event was a big deal for me. I was about to eat pig, and basically nothing but pig, for an entire event.  I couldn’t pass up this challenge especially when Crispin Cider offered me a ticket! One thing I’ve definitely learned in cooking is that there is rarely an ingredient I actually don’t “like.” I may not like the preparation, but to discount an ingredient entirely isn’t fair. So what better way to give pork a chance than with some of the best local chefs preparing it? “EPIC” is the perfect way to describe this event. It was absolutely insane. The chefs used all parts, and I really mean all parts, of the pigs to deliver outrageous treats for attendees: pork-fat matzo balls, cured pork loin “lox,” pork blood waffles, pork snow cones, and naturally, a scrabble bar (we are in Philly after all).  I also was completely star struck to see all these amazing chefs in one location: David Katz, Kevin Sbraga, Marc Vetri, Jason Cichonski and more!   I grabbed a Crispin cider to wash all the porky goodness down and was really pleasantly surprised by the taste. It is, well, crisp, and really refreshing. I tend to think of cider as a fall beverage, but Crispin easily translates into a summer drink as well. And it pairs wonderfully with pork. So naturally, I needed a bit of a break from pork after the event, but I couldn’t stop thinking about making a dish with pork and Crispin Cider. I found a recipe for Slow Cooker Pork and Cider Stew on the Whole Foods website and used it as a base for my recipe below.

Ingredients:

  • 3 leeks, white and light-green parts only, sliced
  • 2 lbs pork loin
  • 2 red apples, peeled and sliced
  • 1 cup baby carrots
  • 6 cloves garlic, minced
  • Salt and pepper, to taste
  • ¾ cup Crispin Cider
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon corn starch
  • 1 box spaetzle

Continue reading Slow Cooker Pork with Cider Broth over Spaetzle

Plum Sweet and Spicy Chicken

Certain foods just seem to be ingrained in what we thing about certain cities, countries or regions. The South is known for its barbecue (which is different state to state), Italy is known for its pasta, Philadelphia is known for its cheesesteaks… you get the idea. I was recently sent a cookbook that plays off of this idea of a region’s traditional foods: The Yankee Chef: Feel Good Food for Every Kitchen by Jim Bailey. The cookbook is filled with traditional New England fare, from pot roasts to chowder, but also gives a “Yankee” spin to other foods, such as Lobster Fried Rice.

Jim, the Yankee Chef himself (or, more appropriately, third generation Yankee Chef) fills the pages of the cookbook with background stories, tips, and a bit of humor, which had me reading the cookbook page by page. Not to mention, the photos are breathtaking! I wish my photos looked like the ones found on these pages.

I wanted to test out one of his recipes so I went for the Plum Sweet and Spicy Chicken because I don’t think I’ve ever made anything like it, and it sounds fantastic! I altered the recipe so that I didn’t have to cook a whole chicken and added some fresh seared plums to top it off. I also made a quick homemade chutney that I thought would highlight the plums in the dish.

Ingredients:

Chutney:

  • 2/3 cup fresh or frozen cranberries, divided
  • 2/3 cup sugar
  • 1 strip of orange peel
  • 1/4 cup red wine
  • 1 cinnamon stick
  • 1 tablespoon chopped crystallized ginger
  • 1 tablespoon golden raisins
  • 1 tablespoon water
  • 1/2 each lemon and orange, sliced
  • the juice of the other 1/2 of the lemon and the orange
  • salt and pepper, to taste

Chicken:

  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 chicken breast and 1 leg (multiply as needed)
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce (or coconut aminos to make gluten free)
  • 3 tablespoons honey
  • 1/2 cup plum preserves
  • 1/4 cup cranberry-citrus chutney (recipe below)
  • 2 teaspoons sugar
  • 2 teaspoons cider vinegar
  • 1 plum, sliced

Continue reading Plum Sweet and Spicy Chicken

Mushroom, Green Bean, and Farro Salad with a Poached Egg and Warm Bacon Vinaigrette

One of the highlights of the Kennett Square Mushroom Festival was catching a cooking demonstration by Antonia Lofaso of Top Chef. She made this wonderful mushroom and green bean salad with a poached egg and bacon vinaigrette. How fantastic does that sound? I didn’t have any arugula on hand, which was in Chef Antonia’s recipe, so I decided to sub in farro instead. (Farro is a grain that you cook like rice). I also kinda sorta forgot how she made most of the stuff, but it still turned out great. This is also the first time I’ve ever poached an egg because I’ve been terrified to do so but it was much more simple than expected!
Ingredients:
2 cups water
1 cup farro
1 garlic clove, minced
1 shallot, minced
8 ounces mushrooms, chopped (if you can, go for some wild mushrooms)
Salt and pepper, to taste
1/2 pound green beans, trimmed, and cut into bite sized pieces
3 strips bacon, finely chopped
3 tablespoons olive oil, divided
3 tablespoons apple cider vinegar, plus 1 teaspoon, divided
1 teaspoon Dijon mustard
4 eggs

Begin by cooking your farro. Bring the 2 cups water and 1 cup farro to a boil in a pot. Cover, reduce the heat, and cook for 20 minutes or until the water has evaporated.
Also bring another pot of water to a boil. Liberally salt the boiling water (Chef Antonia says that your water should “taste like the ocean”). While waiting for the water to boil, prepare your green beans and mushrooms. Add the green beans to the water for 3 minutes. Remove with a slotted spoon and reserve. Keep the water at a simmer (you’ll use it again soon).
Finely chop the bacon and add to a saute pan over medium high heat.
Cook until the bacon begins to brown and crisp.  Remove from heat, reserve the pan.
Add the olive oil, 3 tablespoons cider vinegar and Dijon mustard to the bacon and whisk to combine. Set aside.
Return the saute pan to the stove and heat 1 tablespoon olive oil over medium heat. Add the shallot and garlic and cook for 1 minute. Add the mushrooms and season with salt and pepper. Cook until the mushrooms give off some water and it evaporates. Remove from heat.
Combine the green beans, farro, and mushrooms.
To poach the eggs, add 1 teaspoon of the cider vinegar to the simmering water. Drop the eggs in one at a time.
Cook for 3 minutes and remove with a slotted spoon.
Top the green beans, farro, and mushroom mixture with the poached egg. Drizzle with the bacon vinaigrette.
The textures of this dish are fantastic. Farro has the texture of a more al dente rice, which was really nice with the crunchy green beans and the meaty mushrooms.
My poached egg, was a success! Look at that egg!
The bacon vinaigrette set this dish right over the top. Little bites of smokiness were an awesome touch. This is definitely a winning dish!
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