Tag: Recipe

Pistachio Muffins

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.

I love pistachios. So when my friend and I were determining what freezer-friendly recipes to make for a cooking marathon last weekend, I immediately suggested we make pistachio muffins.

Luckily, my friend was willing to make a batch with me!

As I mentioned in an earlier post, Bob’s Red Mill sent us a goodie box of ingredients to help with our cooking day, which included their Unbleached White All-Purpose Flour.

We used a recipe I found on Food.com to make these muffins.

Ingredients (makes one dozen muffins):

  • 1 1/3 cups all purpose flour (I used Bob’s Red Mill unbleached white all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • the zest of 1 lemon
  • 1/2 cup finely chopped pistachios
  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup pistachios, coarsely chopped

Continue reading Pistachio Muffins

Grilled Guacamole

National Guacamole Day is tomorrow (September 16th) so this recipe for Grilled Guacamole is a timely post to share!

I have wanted to make Grilled Guacamole since I first got my Coyote Grill last summer and somehow never got around to it.

The cooler weather seems to be right around the corner, so I had to make sure I made it in time!

The ingredients in guacamole work great for grilling and add a new layer of flavor to a favorite snack.

You can grill most of the ingredients: avocados, lime, red onion, jalapeno, tomato, and garlic.

Guacamole

  • 3 ripe avocados, halved and pits removed
  • 1 lime, halved
  • 1/2 small red onion
  • ½ jalapeno pepper, seeds and membranes removed
  • 1/2 tomato
  • 2 garlic cloves
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 tablespoon chopped cilantro

Continue reading Grilled Guacamole

Freezable Ratatouille

This Freezable Ratatouille is another recipe my friend and I made last weekend during our cooking marathon. This time of year is perfect for making a huge batch of ratatouille and freezing it!

Ratatouille is a produce-heavy dish, using eggplants, zucchini, onions, and peppers. My friend doesn’t really love eggplant, so I used fairy tale eggplants which are smaller, with thinner skins and are a bit sweeter than regular eggplants.

This Freezable Ratatouille also allows you to do a lot of the prep work ahead of time. The vegetables are cooked separately, so prep work does go into a bunch of bags, but it makes the cooking process much easier. We used a recipe from The Kitchn as our base.

Ingredients (makes 8 to 10 servings):

  • 2 medium yellow onions, chopped
  • 3 medium green bell peppers, chopped
  • 6 to 8 medium zucchini, cut into bit sized pieces
  • 4 large tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 fairy tale eggplants
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1/4 cup basil, sliced into ribbons, plus more for garnish
  • salt and pepper, to taste

Continue reading Freezable Ratatouille

Chunky Beef and Vegetable Chili

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.

This past weekend, a friend and I got together to stock our freezers. The fall is a super busy time of year for most, so we wanted to have a variety of meals ready to make some nights (and mornings) easier. We settled on eleven (11!) recipes, organized a shopping list split between the two of us, and set up prep work (chopping veggies for the most part) for the night before. The next morning, we met at my place and got to cooking!

Chili is a go-to freezer recipe. Not only does it freeze well, but it works great on its own, with cornbread, over polenta, as a “dip” with corn chips, with eggs for breakfast, etc. This recipe originally began as a vegetarian chili, but we had more ground beef leftover, so in it went!

I am a firm believer that dried beans make for a tastier dish than canned beans. There is some prep work needed, but it is very much worth it. I used Bob’s Red Mill Red Kidney Beans and Cannellini Beans for this recipe.

source: bobsredmill.com

We made a LOT of this chili, somewhere around 20 servings, so I’ve scaled it down for this post to make it more appropriate. Feel free to double if needed.

Note: I will share and link all of our recipes below. It was quite a successful cooking day!

Ingredients (makes 8-10 servings):

  • 12 oz dried Bob’s Red Mill Red Kidney Beans (~1/2 bag)
  • 12 oz dried Bob’s Red Mill Cannellini Beans (1/2 bag)
  • 1 medium onion, chopped
  • 4 garlic cloves, thinly sliced
  • 1 1/2 cups cubed peeled butternut squash (in bite sized pieces)
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 large red bell peppers
  • 4tablespoons extra-virgin olive oil, divided
  • 3 cups chicken broth
  • 1 (28 oz) can no-salt-added tomatoes, undrained
  • 1 lb ground beef
  • cilantro, chopped, for garnish

Continue reading Chunky Beef and Vegetable Chili

Bacon Pancake Strips

Note: I was sent a breakfast kit from Krusteaz in order to write this post. Opinions are mine alone.

September is National Breakfast Month, so I’m trying to share a few more breakfast recipes on my blog!

Krusteaz, makers of premium pancake and waffle mixes, recently launched a new Buttermilk Protein Pancake mix that they were gracious enough to send my way.

(Krusteaz is also offering one I Can Cook That reader a breakfast kit! More details at the end of the post.)

The protein pancake mix is free of partially hydrogenated oils, high fructose corn syrup, artificial colors, flavors and preservatives and had 13g of added protein. The back of the box has a few additional suggestions to add even more protein to the pancakes, by using milk and eggs in the batter. I immediately thought this batter would be great for bacon pancake strips!

Ingredients:

Continue reading Bacon Pancake Strips

Steak and Eggs Hash

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

Last weekend, I stumbled upon a farmer’s market while walking around my neighborhood and picked up a bunch of veggies: peppers, tomatoes, onions, and potatoes. I didn’t really have plans for the vegetables, but then I realized these ingredients would make a really tasty hash!

I had been planning on making a steak and eggs recipe using Moyer Beef’s Angus Top Sirloin, so after my bounty at the farmer’s market, that morphed into a steak and eggs hash!

This recipe is a great sharing recipe with friends and family. You can serve the meal right out of the skillet (just add a towel to the handle so you don’t burn yourself)!

Ingredients:

  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 2 Moyer Beef Angus Top Sirloin Steaks
  • 1 pound yellow potatoes, diced into small bite sized pieces (can substitute sweet potatoes to make paleo)
  • 1/2 yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 4 large eggs
  • 1 cup small heirloom tomatoes, halved or quartered (if larger)

Continue reading Steak and Eggs Hash

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara is the definition of simple, elegant decadence.

Carbonara is typically made with pork fried in olive oil, grated hard cheese, raw eggs, and pasta. Versions use pancetta or bacon for the pork, pecorino romano or parmigiana reggiano for the cheese, and spaghetti, linguine or fettuccine for the pasta.

With just a few (ok, 6) ingredients, you can make this oh so delicious recipe.

I made a more traditional version of this, using a Mario Batali recipe as my inspiration.

Ingredients:

  • 2 tablespoons salt
  • 3 tablespoons extra virgin olive oil
  • 8 ounces cubed pancetta
  • 1 (16 oz) box spaghetti
  • 1 1/4 freshly grated Parmigiano-Reggiano, divided
  • 4 large eggs, separated
  • freshly ground black pepper

Continue reading Spaghetti Alla Carbonara

Hashweh (Spiced Ground Beef with Pistachios Over Rice)

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

It’s definitely still summer weather for the most part, but this past week, we’ve had a bit of a cool down in Philly. Which got me thinking about more fall inspired dishes.

Hashweh, or rice stuffing, is a wonderfully flavorful ground meat and rice dish that is perfect for fall weather (or honestly, any weather, it’s really tasty!)

The dish originates in the Middle East and is typically made with lamb or beef seasoned with spices including allspice and cinnamon, served with rice.

Most recipes also include toasted pine nuts with some also having a sweet dried fruit.

This dish is a nice comfort food option that comes together in roughly 30 minutes. The spice profile makes it really crave worthy!

Ingredients:

  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups white rice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups chicken broth
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground pepper
  • 2 whole cloves
  • 2 whole cardamom pods, smashed
  • 1 lb ground beef (I used Moyer Beef’s 81% lean ground beef chuck)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup dried cherries (or other dried fruit)
  • 1/4 cup pistachios, chopped

Continue reading Hashweh (Spiced Ground Beef with Pistachios Over Rice)

Old Fashioned Cupcakes

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.

Ingredients:

Vanilla-Orange Cupcakes: (adapted from a Martha Stewart Recipe)

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • vanilla bean, split and scraped out
  • the zest of 1 navel orange
  • 2 large eggs, at room temperature
  • 3/4 cup heavy cream
  • 1/4 cup freshly squeeze orange juice
  • 1 tablespoon pure vanilla extract
  • 2 cups all purpose flour (I used Bob’s Red Mill Unbleached All Purpose White Flour)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Bourbon-Orange Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 (8 oz) package cream cheese, softened
  • 4 cups powdered sugar
  • 1/4 cup bourbon
  • the zest of 1 navel orange

Other ingredients:

  • peels from 1 navel orange
  • 12 maraschino cherries

Continue reading Old Fashioned Cupcakes

Beef Kofta Kebabs

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

This past weekend, we had my parents over for dinner. I had a hankering for Lamb Kofta, which is a dish of ground lamb with spices formed into meatballs and grilled.

My dad isn’t exactly the most adventurous eater, and doesn’t like lamb, so I instead decided to adapt the spices added to kofta into a marinade for beef kebabs. Kofta can be made with any ground meat, but I had some beautiful  Moyer Beef’s Rib Kebab meat on hand, so kebabs it is!

Kofta can be made with quite a range of spices, so this recipe is very adaptable. This version uses fresh parsley as well as dried spices to add a different dimension of flavor. I also served it with some tzatziki for dipping.

Ingredients:

Tzatziki (omit to make dairy free):

  • 1 cup plain low-fat Greek yogurt
  • 1/2 cucumber, seeded, finely diced
  • 1 garlic clove, minced
  • the zest of one lemon
  • the juice of one lemon
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill, chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Kebab:

  • 4 cloves of garlic, roughly chopped
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 lbs kebab meat (I used Moyer Beef’s Rib Kebab meat)

Continue reading Beef Kofta Kebabs

Blackberry Peaches and Cream Cake

Note: I was sent some coupons for Eagle Brand Sweetened Condensed Milk in order to make this Blackberry Peaches and Cream Cake. Opinions are mine alone.

Last weekend, I had friends over for dinner. Planning what to eat dinner was pretty easy, until I realized I hadn’t thought of a dessert!

Luckily, I had picked up some Eagle Brand Sweetened Condensed Milk the last time I was at the supermarket and had the remaining ingredients on hand as well so that I could make this Blackberry Peaches and Cream Cake.

Not only is this Blackberry Peaches and Cream Cake super tasty, it can be made with pantry items without needing to make another trip to the supermarket. So it’s the perfect “just in case” recipe to make when needed!

This recipe is adapted from a recipe on Eagle Brand‘s website for Peaches and Cream Cake.

Ingredients:

  • 1 package angel food cake mix (or frozen angel food cake, thinly sliced)
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup cold water
  • 1 teaspoon almond extract
  • 1 (4-serving size) package instant vanilla pudding mix
  • 1 pint heavy cream (or frozen whipped topping)
  • 1 tablespoon sugar
  • 1 teaspoon orange extract
  • ~1.5 pounds frozen peaches, thawed
  • ~1 pint fresh blackberries (or frozen fruit of your choice, thawed)

Continue reading Blackberry Peaches and Cream Cake

Grilled Vegetable Pasta Salad

My mom makes a mean pasta salad. Her mayo-less version is a mostly traditional Italian pasta salad which marinates in an Italian salad dressing for a few hours before enjoying.

This Grilled Vegetable Pasta Salad version is based on hers, but I decided to make it all the more summery but adding grill-friendly vegetables.

This is mostly a make ahead recipe. Right before serving (or while grilling up the main dish), you just add the veggies to the grill, then toss into the pasta.

I made this Grilled Vegetable Pasta Salad for friends with my recipe for Grilled T-Bone Steak with Gremolata.

Ingredients:

  • 2 boxes tri-colored pasta
  • 1 pint cherry or grape tomatoes
  • 1 onion, chopped
  • 2 bell peppers, any color, chopped
  • 1 (8 oz package) sliced baby bella mushrooms
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 3 garlic cloves, roughly chopped

Marinade

  • 2 tablespoons garlic salt
  • 2 tablespoons onion powder
  • 2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1/2 teaspoon celery salt
  • 1 cup white wine vinegar
  • 2 cups olive oil

Continue reading Grilled Vegetable Pasta Salad

Grilled T Bone Steak with Gremolata

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

One of my favorite parts of working with Moyer Beef this summer is that I am trying cuts of beef I’ve never had before, like a T-bone steak. T-bone steak is a bone-in steak and includes the strip loin and tenderloin; it’s named a T-bone, because, well, the bone looks like a T.

T-bones are considered pretty high-quality steaks, and as such, don’t need much effort to make them taste amazing. They are also huge (in my opinion), usually 16-24+ ounces. So I invited over some friends to help my husband and me enjoy our bounty (they didn’t seem to mind too much).

For these steaks, I decided to add a simple dry rub and top with gremolata to add some freshness. Because it was absolutely beautiful this weekend, there was no way I wasn’t grilling them outdoors! The result was this Grilled T Bone Steak with Gremolata.

Ingredients:

  • 2 t-bone steaks (I used Moyer Beef’s T-Bone Steaks)

rub:

  • 2 tablespoons smoked paprika
  • 1 tablespoon chile powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper

gremolata:

  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • the zest of 1 lemon
  • 3 garlic cloves, finely minced

Continue reading Grilled T Bone Steak with Gremolata

Homemade Hot Fudge Sauce

It’s no secret that I love dessert, especially ice cream. And I love toppings on my ice cream: sprinkles, chocolate chips, and most of all, hot fudge!

When I was young, my family and I would vacation in Vermont. There is a confectionary store (Mother Myrick’s) in Manchester, VT that makes THE BEST hot fudge. I love it so much that from time to time, my family will still buy it for me when they visit Vermont. Last time they brought me some, I dropped it and the jar broke into a million pieces. Sigh.

So. I’ve been craving their fantastic hot fudge sauce for a while now. I didn’t necessarily try to recreate Mother Myrick’s, but this Homemade Hot Fudge Sauce is pret-ty darn good. Best part? It only takes 15 minutes to make!

Ingredients:

  • 2 tablespoons salted butter
  • 1 (14 oz) can sweetened condensed milk (I used Eagle Brand Sweetened Condensed Milk)
  • 1/4 cup packed dark brown sugar
  • 1/4 cup cocoa powder
  • pinch of salt
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coffee grounds
  • 1/2 teaspoon vanilla extract
  • 1/4 – 1/2 cup heavy cream, or to taste

Continue reading Homemade Hot Fudge Sauce

Meatballs in Tomato Sauce

 Note: This post for Meatballs in Tomato Sauce is sponsored by Moyer Beef. All opinions are mine alone.

Sunday night in my house is pasta night, which almost always means pasta with a meaty tomato sauce. I tend to make Meatballs in Tomato Sauce in batches about once a month and freeze it for future Sundays.

It’s funny, I make this Meatballs in Tomato Sauce recipe all the time and yet

  1. I had no clue what measurements I was putting into my sauce, and
  2. never posted the recipe to my blog!

Continuing my partnership with Moyer Beef, I decided it was about darn time I actually figured out what exactly I make every month and to share it on here.

These meatballs are half ground beef and half hot Italian sausage. It adds a touch of heat to the overall sauce without being actually spicy.

Ingredients:

Meatballs:

  • 1 lb 80% lean ground beef (I used Moyer Beef’s 81% lean ground beef chuck)
  • 1 lb hot Italian sausage removed from its casing
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon ground pepper
  • 1/2 cup breadcrumbs
  • 1/2 cup Parmesan cheese
  • 1 egg
  • 2 tablespoons olive oil, divided

Tomato Sauce:

  • 1 lb beef short ribs (1-2 pieces)
  • 1 lb 1 tablespoon olive oil
  • 1/2 white onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 2 (28 oz) cans crushed tomatoes
  • 2 (28 oz) cans strained tomatoes (can substitute tomato puree)
  • 1/2 cup Parmesan cheese
  • salt and pepper, to taste

Continue reading Meatballs in Tomato Sauce

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