To make this recipe easier to come together, I strongly suggest using a mandoline (I love the one that comes in Oxo’s Mini Complete Grate and Slice Set [paid link]) to slice the fennel and red onion. I am quite accident prone, so I also strongly suggest purchasing a cut-resistant glove (paid link) so that you keep all of your fingers cut-free.
Ingredients:
2 (8 to 10 ounce) portions albacore tuna
3 1/2 tablespoons extra virgin olive oil, divided
1 tablespoon ground coriander
salt, to taste
ground pepper, to taste
1 large navel orange
1 fennel bulb, trimmed and very thinly sliced
1/2 red onion, very thinly sliced
1/2 cup coarsely chopped pitted Castelvetrano olives (I like to keep half of them whole and chop the other half)
the juice of 1 lemon
2 tablespoons reserved fennel fronds, plus more for garnish
3 tablespoons freshly chopped parsley, plus more for garnish
In the 11 years I’ve been writing posts for this blog, I have never posted on Christmas Day!
This year, I decided to finally rectify that and bring a recipe for a Christmas Pudding. Plum Pudding is quite a misnomer (at least to us Americans) – it does not include any plums, and pudding is actually a cake, not a custard-like substance. The method of cooking the plum pudding was new to me too; you actually steam it on your stovetop rather than bake it!
This recipe for Irish Plum Pudding is adapted from a cookbook I have owned for a while (Christmas Flavors of Ireland– paid link), although, I have to admit, I think I royally Americanized the recipe into something different. So, here’s my American Not-Plum Bundt Cake!
Note: You’ll need a 6 cup bundt pan (paid link), and a pot large enough to fit the bundt pan inside (I used a large pot I use to make tomato sauce).
I’m not going to lie. I’m a bit of a margarita wimp. I prefer my margaritas as fruity as possible. I do have a Grilled Margarita recipe, but my other margarita recipes have pomegranates and blood oranges in them. Yum.
Anywho, I came across this recipe for Blackberry Orange Margaritas in Cooking Light and knew I’d like this one! The original recipe adds spicy serrano tequila, but I decided to keep this one spice-free.
Ingredients:
6 ounces tequila
12 ounces fresh blackberries
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons agave nectar
Add the blackberries, 1 cup orange juice. 1/2 cup lime juice, and 2 tablespoons agave to a blender and process until smooth.
Strain through a sieve, discarding the solids. Use a spoon to press down on the sieve to strain the liquid.
Stir in the tequila. Divided mixture among 4 ice-filled glasses and serve.
Tangy, slightly sweet, and super refreshing. Exactly what I want in a cocktail!
I love the color of this too. The photos don’t really do it justice. Definitely a statement drink that would be perfect for the next time you’re entertaining. You can also make this ahead of time and pour when ready to serve.
Note: I was sent a Non-Stick Pro 12 Cup Muffin Pan, Silicone Baking Cups, and a Baker’s Decorating Tool from OXO. All opinions are my own.
September is Pediatric Cancer Awareness Month, so I’m sharing this recipe a bit ahead of time. Every year, OXO donates up to $100,000 to support an organization called Cookies for Kids’ Cancer. The organization was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
To help reach their goal, OXO donates $100 to Cookies for Kids’ Cancer for each blogger who posts a recipe to bring awareness, up to their $100,000 commitment. I’ve posted twice a year for the last few years to help bring awareness to Cookies for Kids’ Cancer. Click here to see some of my past posts.
This year, OXO sent me Silicone Baking Cups, a Non-Stick Pro 12 Cup Muffin Pan, and a Baker’s Decorating Tool to make this post.
Here’s a little about each product:
The Non-Stick Pro Muffin Pan (paid link) features a unique micro-textured pattern that ensures even baking and adds structural rigidity. It’s made with a ceramic-reinforced, two-layer, commercial-grade coating that provides ultimate non-stick release and is scratch-, stain-, corrosion- and abrasion-resistant.
The BPA-free Baking Cups have handy tabs to help remove them from muffin tins without making a thumbprint, and the inside of each Cup is smooth and non-stick to release your treat easily. With a fill line, your cupcakes will be consistent every time.
Our easy-to-use, easy-to-fill Baker’s Decorating Tool is designed to give you complete control while decorating. The unique trigger provides a smooth stream of icing for clean lines, and the comfortable handles ensure a steady grip and protect icing from warm hands.
I wanted to make a new, fun, and different cupcake to try out all of these cool tools. My husband and I are huge fans of Old Fashioned Cocktails, so I decided to turn those flavors into Old Fashioned Cupcakes! Note: the frosting contains alcohol so this is not a kid-friendly recipe.
To bring in the flavors of an Old Fashioned, I made a Vanilla-Orange Cupcake and topped it with Bourbon-Orange Cream Cheese Frosting. To finish it off, I added a maraschino cherry and some orange peel.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias
Can you believe it is almost Memorial Day? Since the first relatively nice day we had this spring, I’ve been dreaming of warm weather and outdoor grilling; I cannot wait to kick off the unofficial start of summer with a true backyard barbecue! To break in my grill for the season, what better choice than to get some ribs on the grill?
I have a few recipes on my blog for Slow Cooker Ribs, dripping in yummy homemade barbecue sauce. But when it comes to ribs on the grill, I like mine smoky and seasoned with a flavorful dry rub, like this recipe for Memphis Style Grilled Ribs. Grilling ribs takes some time but is a pretty simple process. Cooking them low and slow results in a wonderfully tender meat that is nice and juicy on the inside, with a beautiful crust on the outside.
I picked up a rack of Smithfield Fresh Pork Back Ribs from Walmart, as well as some charcoal, and hickory wood chips. Smithfield Fresh Pork ribs are hand-trimmed and have no added hormones or steroids. They are extra tender and juicy, making them perfect for grilling.
(As a said above, smoky ribs are a favorite of mine!) I love love love the flavor that charcoal imparts on grilled food.
Adding some chips on top of the charcoal adds another level of smoky flavor to the ribs.
My goodness the holidays are approaching quickly. What happened to 2016?!
This is the time of year for parties and of course party appetizers. This party appetizer for Pomegranate Glazed Lamb Meatballs is so simple to make, but it is fancy enough to serve at a dinner party.
I found this recipe in New York Times’ cooking section and just had to try it out. Lamb meatballs with a pomegranate molasses glaze? Sign me up!
I served the Pomegranate Glazed Lamb Meatballs with some plain Greek yogurt with mint leaves mixed in, simple but a great complement!
cThis has been quite a dreary and rainy fall so far. One of my favorite remedies for blah weather is a warm beverage. In the fall, you really can’t go wrong with a mulled apple cider, like this Orange Mulled Whiskey Cider!
Nielsen-Massey sent me a sample of their Pure Orange Extract to use in this citrusy spiced cider. Nielsen-Massey has offered high quality vanilla and other flavors since 1907. They are my go to for extracts, vanilla beans, and vanilla powder. Their Pure Orange Extract is a great pantry way to always have citrus flavor on hand. Just 1/2 teaspoons of the orange extract equals two tablespoons fresh orange juice.
They must have known Philadelphia has been basically sitting under a cloud and that I needed a warm pick me up! The addition of the pure orange extract to this cider brings some brightness to the mulled cider.
This cider uses some of my favorite spices to really bring the fall flavor. I picked up my spices at the Head Nut in Reading Terminal, but you can also find them at Penzey’s.
Recipe (serves 6):
2 quarts apple cider
1/2 cup 100% pure pomegranate juice
1/3 cup 100% pure maple syrup
1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean
1 teaspoon Nielsen-Massey Pure Orange Extract
3 large cinnamon sticks
12 whole cloves
5 whole allspice berries
1/4 teaspoon cardamom seeds
3/4 cup whiskey
Add the apple cider, pomegranate juice and maple syrup to a large saucepan; heat over medium-high heat.
Split vanilla bean in half lengthwise with the tip of a small knife.
Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the saucepan. (The seeds are the black flecks in the cider.)
Add the orange extract, cinnamon sticks, cloves, allspice berries and cardamom seeds to the saucepan; stir to combine. Bring to a boil.
Reduce heat to medium-low and simmer for about 30 minutes. Strain mulled cider through a fine mesh sieve.
Add whiskey; stir to combine. Serve with a fresh apple or orange slice.
This cider tastes just like fall! What a comforting beverage as the weather turns colder.
The spices in the cider add a nice warmth to the drink, complementing the apple and whiskey flavors nicely.
The orange flavor from Nielsen-Massey’s Pure Orange Extract comes through as well, adding a burst of bright citrus and making for a super tasty drink!
Note: I was sent a Coyote Outdoor Grill to participate in the #CoyoteChallenge. All opinions are mine alone.
I am absolutely loving my Coyote OutdoorGrill; I have been grilling anything and everything I can find! To see some of my other recipes I’ve made using my beloved grill, check them out here. This time, I wanted to branch out and find recipes that you may not necessarily consider making on the grill.
I kept to the recipe for the most part, but added in some peaches for extra flavor because my husband loves all things peach and ended up with this recipe for Grilled Peach Old Fashioned Cocktail. I also substituted in Rye Whiskey to suit our personal tastes. Feel free to use your favorite bourbon of choice instead.
My friends and I loooooove Old Fashioned’s so I was thrilled to find a new version of our favorite cocktail. I make a mean Fizzy Old Fashioned that is a perfect “punch” for groups of friends; it’s not nearly as strong as a typical Old Fashioned, but the bourbon taste is still very present.
Ingredients:
1/2 orange, cut into slices
12 pitted cherries
1 peach, cut into quarter slices, with the stone removed
1 (750-ml bottle) rye whiskey (such as Bulleit Rye)
1 liter club soda, cold or blood orange soda, cold
ice
A quick note for my gluten-free friends. Rye whiskey, obviously derived from rye, is gluten-free. The distilling process removes the gluten proteins. So drink away!
I don’t think I’ll ever have enough 30 minute weekday recipes, especially healthy ones! Here’s another one from Cooking Light, that includes salmon, brown rice, snow peas, and quick pickled radishes for a bunch of flavor, crunch, color, and a little tanginess.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#NaturallyClean #CollectiveBias
Having a blog means that I tend to do a lot of cooking for larger groups. I usually show up to any gathering with at least one appetizer or snack for a crowd. Cooking for groups can be a bit of a challenge in my small apartment, so it’s crucial that I can reuse kitchen tools while making different parts of a recipe!
Clorox Green Works has a great new product, Pump ‘N Clean, now available in Target. Green Works Pump ‘N Clean can be found in the green section of the cleaning aisle, with the rest of the Clorox Green Works line.
The whole Clorox Green Works line cleans thoroughly and powerfully without using harsh chemicals or leaving any residue. The line includes wipes, dish soaps, detergents, and cleaners that are made with plant- and mineral-based cleaning ingredients. The products are not tested on animals and use environmentally sustainable packaging whenever possible.
From June 14-July 11, you can use the Target Cartwheel app to save 10% on all Green Works products.
The Pump ‘N Clean product is both a time saver and a way to keep your kitchen clean and safe. It’s food-safe, so you can use it to clean your knives and cutting boards in between cutting veggies and fruits! (Green Works Pump ‘N Clean is not to be used to clean up after raw meat or raw fish.) To use, just place a dish towel or sponge on top of the Pump ‘N Clean and press down to dispense the liquid. Use the dish towel/sponge to clean your knifes, counters, stove top, whatever needs cleaning! It’s easy to clean are you are cooking, which is a huge time saver!
I wanted to make two different salsas for a friend’s party, a traditional fresh salsa, and a fruit salsa. The traditional salsa is made of fresh tomatoes, red onion, and jalapeno, while the fruit salsa is filled with berries, pineapple, oranges and kiwifruit. Obviously, mixing the flavors of these two would ruin them both, so it was important that I was able to quickly clean both my knife and my cutting board!
Ingredients:
Fresh Salsa:
3 plum tomatoes, chopped and seeded
1 red onion, finely chopped
2 garlic cloves, minced
1 jalapeno, finely chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Fruit Salsa:
1/2 cup strawberries, finely chopped
1/4 cup blueberries, halved
1/4 cup raspberries, quartered
1 medium orange, peeled and chopped
3 medium kiwifruit, peeled and chopped
1 (8 oz) can unsweetened crushed pineapple, drained
This post is #sponsored by LongHorn Steakhouse. All opinions are my own.
With summer in full swing, it’s time to get grilling! As I’ve mentioned before, I unfortunately do not have any outdoor space at my apartment for a grill, but that hasn’t stopped me! I use my trusty grill pan as often as possible to bring the flavor of summer indoors.
This yummy recipe for Grilled Citrus Salmon was sent to me by LongHorn Steakhouse, and a version of this is actually available in their restaurants as part of their Summer Chef’s Showcase menu. I adapted it slightly to include ingredients I had on hand, so be sure to stop in to your local LongHorn Steakhouse to try their version as well!
As we all head out to grill this July 4th, LongHorn Steakhouse will have their Grill Us Hotline open Thursday, July 2 through Saturday July 4 from noon to 5 pm to answer grilling questions via phone and text. At-home grillers can call 1-855-LH-GRILL or text LHGRILL to 40679 (wait for a response & follow the prompts) to be connected with a grilling expert to answer questions live in real-time.
LongHorn Steakhouse was also kind enough to offer to give away a LongHorn Steakhouse Summer Grilling Party Pack to one winner! The grilling pack includes various grilling tools, koozies for your outdoor grill-out and a $25 gift card to visit LongHorn Steakhouse. More details after the recipe.
Ingredients:
Salmon
4 (7-oz.) salmon fillets
Salt and Pepper, to taste
8 oz. crumbled feta cheese
1 tablespoon freshly chopped parsley
Citrus Glaze
2 tablespoons unsalted butter
3 tablespoons fresh orange juice
salt and pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon freshly chopped flat-leaf parsley
Summer Vegetables and Pearl Couscous
4 cups cooked Israeli (pearl) couscous (~1 cup dry)
I was intrigued; I’ve never thought to use beets as a sauce for pasta!
What’s great about this recipe for Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta is that it doesn’t take that much time to make! Beets are typically roasted for 45ish minutes in the oven, but this recipe grates the beets before sauteing to cut down on their cooking time.
I changed the method a bit but the general idea is still there. The result is a beautiful brightly colored pasta with great flavor. It reheats wonderfully as well!
Ingredients:
3 beets, peeled and finely grated in a food processor
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest, more to taste, plus more for garnish
1 1/2 teaspoons chopped fresh sage, plus more for garnish
1 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
5 tablespoons unsalted butter
1 16 oz box gemelli (or other pasta of your choice)
On Saturday, May 3 from 11:00 to 8:00 pm, eight blocks of South Street will showcase the best restaurants, bars, food trucks, live music, and shopping the street has to offer at a huge block party! The free, all-ages Spring Festival will be held on South Street between Front and 8th and will also run along the 2nd Street Plaza between South and Lombard. There will also be three main stages and eight other performance areas along the festival featuring live music.
During the Festival, Brauhaus Schmitz will also host their second annual German Maifest on the 700 block of South Street featuring German beers, dancers, music, food, flower headbands and even a May pole!
I was invited to attend a media preview at Brahaus Schmitz and got to taste and sip some of the offerings you can find at the Festival.
Everything was delicious! Be sure to look out for the sausage and potato salad from Brauhaus Schmitz, the Shepard’s Pie from Cavanaugh’s Headhouse, the Short Rib Tacos from Bridget Foy’s, the Sliders from Redwood, and the Lobster Rolls from Headhouse Crab and Oyster. Twisted Tail was also serving up Mint Juleps which should not be missed!
We also got to learn some German dance moves! Many thanks to all the chefs, mixologists, and everyone else who helped make the media event a success!
I decided to try my own hand at making a Lobster Roll and found this recipe for Lobster Rolls with Shaved Fennel and Citrus in Cooking Light’s Global Kitchen Cookbook. These are a bit different from the Headhouse Crab & Oyster ones so be sure to check out their version at the Festival!
Ingredients:
3 cups coarsely chopped cooked lobster meat
2 tablespoons olive oil mayonnaise
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt, divided
2 cups thinly sliced fennel bulb (about 1 medium bulb)
Brown rice can take a while to cook but it makes for a great base for a yummy meal. If you don’t want to wait for traditional brown rice to cook, you can always use the microwave pouches to get this dinner ready in no time. This recipe is from Cooking Light. Ingredients:
