I am still working through my supply of pomegranates; I’m having so much fun finding different ways to use the arils!
This recipe caught my eye immediately during my search for pomegranate recipes. It uses both pomegranate molasses (made from pomegranate juice) and pomegranate arils.
Fesenjan is a Persian stew made with ground walnuts, pomegranate molasses, and typically chicken.
And, well, it’s not the prettiest dish I’ve ever made but the flavors are absolutely fantastic!
My mom recently put in a request for braciole. And by put in a request, I mean she went to Esposito’s in the Italian Market, purchased braciole, and told me I was going to make it. So. Slow Cooker Braciole it is!
I was excited to try; I’ve never made braciole before. Braciole is a thinly pounded meat that is topped with a filling and then rolled up and secured either with string or toothpicks. The rolled meat is browned and then added to a tomato sauce to cook.
I have to let you know. Braciole is a labor of love. There is so much prep work! The version I am sharing below is a recipe from a family friend that my parents have been using for years. I decided to make it in my slow cooker so that I could leave and run some errands while it cooked. Because of the prep work involved though, this is definitely a weekend meal.
Ingredients:
For Braciole:
3 eggs, hardboiled, diced
2 russet potatoes, boiled and diced
1 green bell pepper, finely diced
1 onion, finely diced
1 lb mushrooms, finely chopped
1/3 cup chopped parsley
1/4 cup grated Romano cheese
1/4 cup Italian breadcrumbs
8 pieces of braiole, or 2 lbs top round, cut into half inch thick slices
This weekend, I cooked my little heart out. I realized Labor Day is only a couple of weeks away, so it’s time to stock my freezer with ready-made meals for busy nights in the fall, like this freezable Jambalaya!
One of my favorite things to throw on the grill are vegetables, something magical and delicious happens when vegetables are grilled. One night, we were doing a bit of a fridge cleaning meal and ended up with ingredients for chicken cacciatore — mushrooms, peppers, chicken, etc. But, we wanted to use my Coyote OutdoorGrill, so Grilled Chicken Cacciatore was born. I didn’t have 2 big enough grill-safe pots, so this entire recipe isn’t made on the grill, but it can be if you’d like!
(To see some of my other recipes I’ve made using my beloved grill, check them out here.)
I threw in some summer squash and zucchini too, because it’s summer and we had some in the fridge. Feel free to omit.
Ingredients:
For the grill:
2 bell peppers, any colors, chopped into bite-sized pieces
1 yellow onion, chopped
1 (8 oz) container sliced baby bella mushrooms
1 zucchini, thinly sliced
1 summer squash, thinly sliced
2 garlic cloves, smashed
4 chicken breasts (or chicken tenders like I used)
4 chicken drumsticks
olive oil, to taste
salt and pepper, to taste
For the stovetop (unless you have oven-safe pots):
I’ve been in a bit of a cooking rut recently; I’ve had a difficult time figuring out what new recipes I want to try. Luckily, Cooking Light always has some inspiration for me. This time, it came in the form of a lamb burger.
This lamb burger recipe is actually half lamb/half beef and is really simple to make. I also made sweet potato fries as a side, super delicious!
Ingredients:
Burgers:
1/2 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon minced garlic
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cumin
8 ounces lean ground lamb
8 ounces 90% lean ground sirloin
Cooking spray
4 hamburger buns
1/4 cup plain fat-free Greek yogurt
2 tablespoons reduced-fat feta cheese, crumbled
1 tablespoon finely chopped fresh mint
1 teaspoon lemon juice
1 cup baby arugula
Fries:
1 large sweet potato, peeled
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground red pepper
So. This is kind of an autumnal meal. But it’s been raining and chilly for about a week now, so I’ve been making more “comfort food” kind of meals. And this one is a definite go-to of mine, it’s so tasty!
I found the recipes for the Chicken and Brussels Sprouts and the Potatoes both on Cooking Light. The chicken and potatoes both cook at 450 degrees F, so these recipes pair perfectly together for a meal that’s on the table in under 40 minutes!
Ingredients:
3 tablespoons olive oil, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon minced fresh rosemary
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
12 ounces halved baby potatoes
4 (6-ounce) skinless, boneless chicken breast halves
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided (or margarine or olive oil to make dairy free)
I am SO ready for spring! Around this time every year, I tend to start making more “springy” recipes in the hopes that the weather picks up on my strong hints for warmer weather. And what are more spring than peas?
This recipe for Kritharoto (Orzo Pasta with Peas Lemon and Feta) is from the most recent Cooking Light magazine.
In this recipe, Kirtharoto (or orzo pasta) is cooked in a chicken stock, tossed with fresh herbs and citrus, and topped with feta cheese. This simple recipe is on the table in under 30 minutes too!
Ingredients:
3 cups unsalted chicken stock or vegetable stock to make vegetarian
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShrimpItUp #CollectiveBias
We all have nights that you don’t have time to run to the grocery store before heading home for dinner. These nights happen to me more than I’d like to admit, but I try to keep myself prepared for them by keeping my freezer stocked and my pantry full.
This recipe for Butterfly Shrimp over Asparagus Pasta is a great “pantry meal;” almost all of the ingredients are made with things from your freezer or ingredients you almost always have on hand. The star of the recipe is those deliciously breaded SeaPak® butterfly shrimp on top of the pasta, because, let’s be honest, most dinners are better with a little bit o’ shrimp!
I picked up a Party Size box of SeaPak Butterfly Shrimp from my local Walmart, which you can find in the freezer section. (There are a few SeaPak varieties available, so for good measure, I also grabbed a Party Size box of Coconut Shrimp, yum!) Walmart may not typically be your first thought for frozen section seafood products, but SeaPak delivers solid quality seafood in a bunch of varieties (plus, they are super tasty). To save even more, there is a coupon for $0.75 off any SeaPak product available now!
The party size is great because you can either serve a crowd easily, or make as much as you want and freeze the rest for later. One box delivers 7 servings, so my fiance and I have them on hand for multiple meals!
Ingredients (serves 4):
1/2 of the party size box of Seapak Butterfly Shrimp
1/2 box (~6 oz) spaghetti
1 8 oz package frozen asparagus spears
4 tablespoons unsalted butter
salt and pepper, to taste
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
1/4 cup shaved Parmesan cheese
the juice of 1/2 lemon (save the other 1/2 for serving)
1/4 cup parsley, chopped (optional)
Cook pasta according to package directions for “al dente.” Drain, saving about 1/3 cup of the pasta water. Set aside.
While waiting for the pasta to cook, bake the butterfly shrimp. Preheat your oven to 425°f. Add half of the shrimp in a single layer to a baking sheet. When the oven is preheated, add to the oven on the middle rack. Bake for 11-12 minutes, turning the shrimp over half way through.
frozenflipped after 6 minutescooked
Steam the frozen asparagus according to package directions, but cook for only half the time given on the package (they will finish cooking in the dish). Remove, and when cool enough to do so, chop into bite sized pieces (about 1 inch long).
Add the butter to a large saute pan over high heat. When melted, add the asparagus, stirring to coat.
Season with salt and pepper and cook for 2 minutes. Add in the broth and pasta. If there doesn’t seem to be enough liquid, add a bit of the reserved pasta water until you think there is enough liquid. Cook for another minute, stirring to combine.
Add in the heavy cream and Parmesan cheese, stirring to evenly coat everything in the mixture. Remove from heat and squeeze the lemon juice over the dish.
If using, sprinkle with parsley and mix to combine. Spoon into 4 separate bowls and top with the SeaPak butterfly shrimp.
What I like best about this recipe is that you can adjust it to substitute whatever you have on hand! Throw in some frozen peas or broccoli instead of the asparagus, or use a different type of pasta (rotini? bowties? whatever you want!). Just don’t forget the shrimp on top!
1/2 of the party size box of Seapak Butterfly Shrimp
1/2 box (~6 oz) spaghetti
1 8 oz package frozen asparagus spears
4 tablespoons unsalted butter
salt and pepper, to taste
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
1/4 cup shaved Parmesan cheese
the juice of 1/2 lemon (save the other 1/2 for serving)
1/4 cup parsley, chopped (optional)
Instructions
Cook pasta according to package directions for "al dente." Drain, saving about 1/3 cup of the pasta water. Set aside.
While waiting for the pasta to cook, bake the butterfly shrimp. Preheat your oven to 425°f. Add half of the shrimp in a single layer to a baking sheet. When the oven is preheated, add to the oven on the middle rack. Bake for 11-12 minutes, turning the shrimp over half way through.
Steam the frozen asparagus according to package directions, but cook for only half the time given on the package (they will finish cooking in the dish). Remove, and when cool enough to do so, chop into bite sized pieces (about 1 inch long).
Add the butter to a large saute pan over high heat. When melted, add the asparagus, stirring to coat.
Season with salt and pepper and cook for 2 minutes. Add in the broth and pasta. If there doesn't seem to be enough liquid, add a bit of the reserved pasta water until you think there is enough liquid. Cook for another minute, stirring to combine.
Add in the heavy cream and Parmesan cheese, stirring to evenly coat everything in the mixture. Remove from heat and squeeze the lemon juice over the dish.
If using, sprinkle with parsley and mix to combine. Spoon into 4 separate bowls and top with the SeaPak butterfly shrimp.
I had a sad surprise this weekend. I opened my freezer to grab a quart of tomato sauce only to find I was all out!
Time to make another batch of sauce, so I decided to make Homemade Marinara Sauce!
This time around, I have a nifty new tool to help make my marinara sauce: OXO’s new Illuminating Digital Immersion Blender.
The immersion blender has six digital controls so you can pick the perfect speed for whatever it is you need blended. Just turn the dial at the top of the immersion blender to adjust the speed; a backlit LED indicator clearly shows your speed selection.
To start blending, you just press down on the wide, soft-touch power button located on the top half of the blender. The handle is nonslip, even when hands are wet.
source: oxo.com
The head is made of nylon, which won’t scratch your bowls or cookware while it blends.
source: oxo.com
A really nifty spec is the soft-glow LED headlight that illuminates the pot while you blend, which is super helpful when making a large batch of soup or sauce in a tall pot. A softer version of the light remains on the entire time the blender is plugged in for safety.
The immersion blender comes with a measuring beaker with a silicone lid that holds up to 3 cups. You can blend right in the beaker, then top with the lid to store whatever you don’t use immediately.
When finished using the blender, the cord wraps securely around the blender body for tidy, compact storage, great for my small kitchen!
source: oxo.com
The blender is a super helpful tool when making soups, dips, smoothies, and sauces. I used it to make a smooth marinara sauce made with canned whole plum tomatoes and sauteed carrots, celery and onions.
Note: I was sent a Rubbermaid’s Easy Find Lids 20-Piece Storage Set to review. All opinions are mine alone.
We have had a pretty moderate fall so far, but the cold weather isn’t too far off. This time of year, I like to fill my freezer with different meals so I always have comfort food on hand for busy weeknights. One of my favorites, of course, is chili.
Rubbermaid Easy Find Lids are a life saver – I typically just keep the containers from take out and they are all just shoved into a cabinet net to my stove, with no organization to them whatsoever. So i spend a good 10 minutes finding the right top to go with whatever container I’ve chosen. Rubbermaid’s storage set takes the annoyance out of trying to find the right top — the Lids snap on to the bottom of their respective containers so you can find them in no time! The containers also nest inside each other so you can have a small stack of all of your containers and lids in one spot.
The 20-piece set comes with 3 (0.5 Cup), 3 (1.25 Cup), 1 (2 Cup), 2 (3 Cup), 1 (5 Cup), and 10 respective Easy Find Lids. The plastic is dishwasher, freezer, and microwave safe and is also BPA-free.
On to the recipe! This time around, I went for a classic – ground beef and beans with some bratwurst meat for additional flavor (I used beef bratwurst, but you can use any type you’d like).
Ingredients:
1 tablespoon unsalted butter (omit for dairy free)
1 tablespoon olive oil
2 pounds ground beef
1 pound bratwurst, removed from its casing
5 garlic cloves, minced
1 onion, chopped
1 chipotle from can of chipotles in adobo sauce, finely chopped (seeds removed if preferred)
1 tablespoon adobo sauce from can of chipotles in adobo
2 red bell peppers, chopped (or whatever color you prefer)
2 (15.5 oz) cans red kidney beans, drained
1 (15.5 oz) can black beans, drained
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon ground chili powder
1 teaspoon cumin powder
1/2 tablespoon dried parsley
1/2 tablespoon dried basil
1/2 teaspoon cayenne
1 cup beef stock
1 tablespoon espresso grounds
For garnish: 1 tablespoon fresh cilantro, chopped; 4 oz sour cream; 4 oz cheddar or pepper Jack cheese, shredded
Late August delivers some of the best produce! I’ve been using a lot of zucchini and yellow squash lately because it’s so darn plentiful right now.
This recipe is adapted from Cooking Light and makes the most of summer squash. I added some lemon juice to the dish to brighten it up a bit, but in general kept the recipe in tact.
Ingredients:
1 medium zucchini (about 8 ounces)
1 medium yellow summer squash (about 8 ounces)
8 ounces uncooked fettuccine (I used spinach fettuccine)
I was sent quite a few jalapenos as part of my Door-to-Door Organics box, more than I could really use in a normal time frame. So as part of #MyFarm2Table dinner, I decided to make Stuffed Jalapeno Poppers as one of the side dishes to use up the jalapenos.
I’m not the biggest fan of super spicy dishes, so after cutting and seeding the jalapenos, I placed them in a bowl of water for at least an hour to try to take some of the heat out of them. There was still some in the peppers, but it did help! (Note: there were still a couple of peppers that packed a punch, so be aware that every pepper is different in terms of heat).
I’m in another busy period of work, so expect a lot of quick weeknight dinner meals! Seafood is always a favorite quick meal of mine, and this recipe from Cooking Light’s latest issue is ready in no time! I paired it with an adaptation of a Bon Appetit Couscous recipe.
The trout is pan seared and then topped with a chunky warm parsley-caper vinaigrette. I’d suggest doubling the recipe so you have some to toss into the couscous!
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)
Hooray for spring weather! As the days get warmer, the produce offerings also get better. It’s the perfect time of year to experiment with more veggies!
Door-to-Door Organics, a home delivery organic and grocery company, is a great way to receive seasonal and organic fruits and vegetables. Their produce is USDA Certified Organic and is locally sourced whenever possible. You choose a produce box size (little, small, medium, or large), type (fruits, veggies, or mixed), and delivery frequency. A few days before it will be delivered, you will receive an email with what will be in the box. You can make up to 5 substitutions, which is really a great feature.
You can also shop for other groceries and add them to your delivery, including diary, meat, bread, etc. Their Facebook page is also an awesome resource. You can find some recipes, links to some of their helpful blog posts, and get more information about Door-to-Door Organics!
I have been using Door-to-Door Organics for a few weeks now (I get the Little Mixed Box box delivered every other week courtesy of a coupon given to me by Door-to-Door Organics) and was so excited to see that my latest delivery had beautiful rainbow baby carrots in it!
I love when my food has vibrant colors, so I couldn’t wait to roast these beauties up. My box also came with a red onion, a head of garlic and some fresh Italian parsley, perfect accompaniments to the carrots.
This recipe for Honey Mustard Roasted Rainbow Carrots is really simple and takes about 30 minutes, depending on how soft you like your carrots (I like mine to have some crunch to them!)
If you want to try Door-to-Door Organics for yourself, they were nice enough to offer a discount for I Can Cook That readers! Use the coupon code ICANCOOKTHAT to receive $10 off!
