The school year has begun. I don’t have kids, but I am married to a teacher, so this time of year gets pretty hectic. Which means it’s about time I started stocking my fridge and freezer on weekends so weeknight dinners are a bit more manageable.
These Tex Mex Stuffed Peppers are a super tasty (and easy) make-ahead meal. You can cook these over the weekend and reheat during the week, or freeze before cooking, thaw, and cook when ready to eat!
Ingredients:
1 pound ground beef
4 tablespoons taco seasoning
1 cup jarred salsa (mild or medium)
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) box of yellow rice, cooked according to package directions
I have the unnecessary “skill” of setting off my smoke alarm almost every time I use my oven or stovetop. I’m going to blame it on my house having an overly sensitive smoke alarm (which I guess is better than one that doesn’t work at all). So in the summer, I basically turn every recipe into a grilling recipe so I can cook outdoors.
This recipe is adapted from Cooking Light. Making it on the grill means I didn’t get as crispy skin on my red snapper (mainly because it stuck to the aluminum foil), but that’s ok. Feel free to check out the original recipe to make indoors.
In the past, I’ve made Arugula Pizza with Poached Eggs, so I went a bit more traditional this time with a Mexican inspired Cheesy Skillet Eggs and Hash.
This recipe is easy to make but has a ton going on: potatoes, chorizo, eggs, cheese, salsa, and avocado all together to make a truly delicious breakfast (or breakfast for dinner)!
Ingredients:
3 russet potatoes
1 tablespoon olive oil
~10 oz uncooked chorizo, cut into bite sized pieces (I used 3 chorizo)
My fiance is obsessed with leftovers. For whatever reason, he seems to think that most food tastes better the second time around. So I typically make a few more servings than we need so that he has his beloved leftovers the next day.
OXO makes cooking and storing food/leftovers super simple with their new 14 Piece Glass Bake, Serve & Store Set (paid link). The set is awesome to prepare foods beforehand, or to easily refrigerate/freeze any leftovers. It includes a Glass 3 Qt Baking Dish with Lid, Glass 2 Qt Baking Dish with Lid, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, 2 Cup Round SNAP Container, and 4 Cup Round SNAP Container.
For make ahead recipes, this glass bakeware is a huge time saver: they are made of thermal shock-resistant borosilicate glass, which allows dishes to be taken directly from the freezer to the oven or microwave — no need to fully thaw. The glass can withstand up to 250 degrees F of temperature change! Generous handles make removing dishes from the oven super easy, even when wearing oven mitts.
This set is perfect for recipes on the go as well; the baking dishes and SNAP containers come with raised slosh-proof lids for easy transportation. The SNAP Glass Food Storage is also microwave safe for reheating leftovers (just undo the tabs of the lid first), and provides a leak-proof seal, so it’s great for lunches to take to work!
I made this recipe for Chicken Chilaquiles Casserole recently for dinner using OXO’s 3 quart baking dish (9×13). Chilaquiles are actually typically a breakfast recipe, using lightly fried tortillas and salsa. This version is a casserole take on the traditional, and uses grilled corn tortillas baked with a quick homemade tomatillo salsa, rotisserie chicken, and cheese.
Ingredients:
meat from 1 rotisserie chicken, shredded (~3 cups)
1 cup 1% low-fat milk
1/3 cup packed fresh cilantro leaves
1 (26 oz) can whole tomatillos, drained
1 (4.5 oz) can chopped green chilies, drained
1/2 cup chopped scallions
1 cup finely chopped Monterey Jack cheese, divided
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDaySnackHacks #CollectiveBias
Now that it’s January, Football Fever seems to be everywhere! If you are planning on hosting friends and family for the big game, I have a great way to feed a crowd without forcing you to be in the kitchen all day (and all game).
With the help of Farm Rich’s Boneless BBQ Chicken Bites, you can make simple but delicious food for a group! The Chicken Bites are made with all white-meat chicken and are breaded to deliver that much needed crispy crunch, then are tossed in a tangy BBQ sauce. Farm Rich Snacks are Real-Life GoodTM and make game day meals a cinch to prepare!
These BBQ Chicken Tacos with Corn Salsa come together in no time, and allow even the pickiest eaters to customize their meal to their liking.
I picked up all of the ingredients needed for the tacos and corn salsa at Walmart. You can find Farm Rich products in the frozen food aisle.
What really makes the corn salsa stand out is roasting the corn in the oven beforehand, which can be done while also cooking the Boneless BBQ Chicken Bites. You can have a little taco bar ready to go in just 30 minutes!
Ingredients (serves 4, multiply as needed):
For Roasted Corn Salsa:
1/2 of (8 oz) package frozen corn kernels, thawed
1/2 tablespoon olive oil
salt and pepper, to taste
1/2 cup canned black beans, rinsed and drained
1 jalapeno, ribs and seeds removed, minced
1/2 red onion, diced (about 1/2 cup)
1/4 pint cherry tomatoes, cut into eighths (about 1/2 cup)
This Saturday marks Jarden Home Brands fifth annual Can-It-Forward Day, which will be broadcast live online at FreshPreserving.com from 11AM – 4PM EST from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana.
An event celebrating the joys of fresh preserving, the -It-Forward Day webcast will have an integrated chat function where viewers can submit their home canning questions to be answered in real time. New this year, there will also be an exciting celebrity mason jar auction unveiled during the webcast!
My future sister-in-law is big into canning, and I’ve “helped” (a.k.a kept her company in the kitchen) once before, but the process of canning is really intimidating to me. I was told that if I can boil water, I can can, so I was both wary and excited to try this out!
I need to give a little shout out to my city, because the Mason jar was, in fact, invented and patented in Philadelphia in 1858 by local tinsmith John Landis Mason. So, this should be in my blood, right?
The Ball Canning Discovery Kit is a great beginners kit; it comes with a canning rack that fits into most pasta pots, a recipe guide, and three jars. The kit is really affordable ($11.99) and allows you to assess if canning is for you before investing fully into the process.
My sister-in-law assured me that if I had a Ball Blue Book Guide to Preserving, I’d be just fine canning. So. WHEW. This book lays out each step of the process (and even tells you why you are doing it this way) to ensure a successful canning process. The step-by-step guides are particularly helpful as a beginner.
The Red Design Series Lidsare normal lids and bands, just prettier. 🙂 The lids can only be used once during canning, so it’s helpful to have extras on hand. (You can reuse the jars and bands as many times as you want)
The Ball Fiesta Salsa Mix makes the process of seasoning salsa super easy. You just need fresh or canned tomatoes, a splash of vinegar, and the mix to make a yummy salsa!
I decided to make a salsa from the Ball Blue Book, but adapted it slightly to include the Ball Fiesta Salsa Mix. The recipe is simple, and is basically just cutting up the ingredients, so this post is more about the canning process than the actual recipe.
I am absolutely a beginner with this, but luckily was able to glean some tips from my sister-in-law and the Ball Blue Book, which I will share as well.
I also am giving away a coupon for a free case of jars! Details at the end of the post.
Zesty Salsa (adapted fromBall Blue Book Guide to Preserving)
Yields ~3 pint jars
Ingredients:
5 cups chopped cored peeled tomatoes (fresh or canned)
4 green bell peppers, seeded and chopped (~2.5 cups)
1 large onion, chopped (~2.5 cups)
1 large jalapeno, seeded and finely chopped (~3 tablespoons)
2 garlic cloves minced
2/3 cup cider vinegar
1 tablespoon fresh cilantro, finely chopped
1/4 cup Ball Fiesta Salsa Mix
Gear:
Ball canning rack with lifter
3 Ball Pint Jars with lids and bands (I used the Red design series lids and bands)
Large stockpot (at least 7.5 inches tall and 9.5 inches in diameter)
a non-metallic spatula (I ended up using chopsticks. They worked just fine)
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
May is National Strawberry Month! I have many a strawberry-filled recipe on my blog (like this recipe for Strawberry Shortcake Cupcakes) but most are desserts. Strawberries are considerably more versatile than I give them credit for and can be used in all sorts of recipes from breakfast, to drinks, to dinner. Driscoll’s recently contacted me to highlight National Strawberry Month so I decided to make a more savory recipe this time around!
The sweet strawberries in this recipe help offset the spiciness of the jalapeno and work really well with the creaminess of the avocado to bring a super balanced salsa.
This recipe for Tortilla Crusted Fish with Strawberry Avocado Salsa is adapted from two separate recipes; a blue tortilla crusted fish recipe from Food Network, and a Strawberry Avocado Salsa recipe from Cooking Light.
Ingredients:
Fish:
the juice of 1 lime
2 large eggs, lightly beaten
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly ground pepper
12 ounces corn tortilla chips
4 mahi mahi fillets (about 6 ounces each), or any other white fish you prefer
I can’t say that I know much about Hawaiian food, past that I assume is it fish-heavy and influenced by tropical and Asian/Polynesian flavors (with their favorite canned meat, Spam, sprinkled in, of course). So when I was given the opportunity to review Tommy Bahama‘s FLAVORS of ALOHA: Cooking with Tommy Bahama (paid link), I was really curious to see what the cookbook had in store.
The cookbook is filled with quite the range of dishes, from appetizers to dessert. Written by Rick Rodgers, the cookbook transports you to Hawaii through 100+ island-inspired recipes including:
Tuna Poke with Guacamole and Flatbread
Flavorful Ono Oxtail Soup
Saimin with Asian Chicken Broth (arguably Hawaii’s state dish)
Steamed Sea Bass with Ginger Dipping Sauce
Huli Huli Pork Tenderloin and Pineapple with Old-School Teriyaki Marinade
Pineapple Crème Brulee
Hibiscus Lime Cooler
The cookbook also contains little facts about Hawaiian culture and history as well as tips for eating, drinking, and “living the life,” FLAVORS OF ALOHAinvites aspiring cooks of all abilities to embrace the Tommy Bahama spirit by taking an “island time” approach to cooking for family and friends. Plus the photos are gorgeous!
I wanted to use this opportunity to work with a seafood I rarely make (although I am absolutely going to have to make the Kona Flan in the near future!) and adapted the cookbook’s recipe for Mahi Mahi with Macadamia Nut Crust and Papaya Salsa to use swordfish instead.
Adapted from Flavors of Aloha, Cooking with Tommy Bahama
I have been in full on grilling mode recently. I can’t seem to get enough of recipes made on the grill! So as the end of summer continues to creep closer, I am trying to get in all of the grilling I can. As much as I would love to grill in the colder months, I’m a wimp and know I just won’t stand out in the cold.
I’ve used indoor counter top grills in the past and really wasn’t thrilled with the cooking results — it didn’t seem to heat up enough to get proper grill marks, all of the juices would flow out of the grill making for a very dry protein, and I’d always under or overcook the meat.
Source: https://optigrill.t-falusa.com/
So when I was contacted to test out the T-fal OptiGrill as part of T-fal’s OptiGrill Blogger Bash, I had some reservations about if this grill would really live up to expectations. Well, I was really pleasantly surprised! What sets the OptiGrill apart is its Precision Grilling Technology that adjusts the cooking time and temperature depending on the type of protein and the thickness of whatever you’re cooking.
Source: https://optigrill.t-falusa.com/
The T-fal OptiGrill has a cooking level indicator with a color changing display that notifies you when your protein has reached rare, medium, or well-done. It also beeps when your food reaches each of the cooking stages. (Keep in mind that if you want your meat to rest before slicing, it continues to cook. So if you wanted a steak at medium rare and planned to let it rest for 5 minutes, you should probably take it out when the OptiGrill hits the “rare” notification.)
Source: https://optigrill.t-falusa.com/
The grill comes pre-programmed with 6 settings that adapt cooking temperature and times for different types of food: burger, poultry, sandwich, pork/sausage, red meat, and fish/seafood. There is also a frozen food function button so that you can cook your protein even when frozen; just push the snowflake button and then one of the 6 pre-programmed buttons. The grill will defrost and cook the protein in one easy step! When cooking fruits and veggies, just use the manual mode, which allows you to determine when the food is done cooking. The OptiGrill also takes into account the thickness of your food using an integrated thickness sensor so that the protein is fully cooked correctly.
The grill is made of brushed stainless steel with die-cast aluminum plates with a non-stick coating. The plates are removable for easy cleaning and are even dishwasher safe. The plates are angled so that drippings can flow into the removable drip tray, which surprisingly doesn’t leave the meat tough, dry, or chewy.
Want to see the grill in action? I decided to test it out with a yummy recipe from Cooking Light that uses both chicken thighs and chicken breasts. Chicken is so easy to overcook leaving a dry meal so I thought it would be a perfect way to test what this grill can really handle. This recipe also includes grilled pineapple so I was able to test out the manual setting as well. I made the marinade from this recipe for Jerk-style Chicken and the salsa from this recipe for Jerk Chicken with Grilled Pineapple Salsa.
I also am giving away one T-fal OptiGrill to one lucky reader, courtesy of T-fal OptiGrill! Details below the recipe.
Note: I was sent a T-fal OptiGrill to test for this review. T-fal is also offering one I Can Cook That reader the chance to win their own T-Fal OptiGrill. All opinions are my own.
Ingredients:
1 teaspoon grated lime rind
1/4 cup fresh lime juice plus 1 tablespoon, divided (about 3 limes)
1 tablespoon ground allspice
1 tablespoon brown sugar (substitute 1 tablespoon molasses to make paleo)
When I first spotted this recipe in the August issue of Cooking Light, I knew I wanted to make it. I have never used watermelon in a savory recipe before and it sounded like a perfect summer dinner! This recipe comes together in no time (and is really simple to make), making it a great weeknight meal option.
The rub on the steak is only four ingredients: salt, black pepper, white pepper, and red (cayenne) pepper. If you don’t have white pepper you can just substitute in more black pepper. But each pepper does bring it’s own taste to the rub.
Black and white pepper comes from the same pepper plant but white peppercorns have the outer layer removed, leaving the seed inside. White pepper has a more subtle flavor than black pepper. Red pepper, or cayenne pepper, is ground from hot peppers so it has a nice level of heat to it. The three together add a nice spiciness to the steak without being overwhelming.
I altered this recipe a little bit but the general idea is there. If you’re interested in seeing the original version, check it out here.
Ingredients:
1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed and halved lengthwise
Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Fish with Pineapple Salsa and Tomato Avocado Salad that sounded like the perfect warm-weather dinner.
I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.
In celebration of Hispanic Heritage Month, IMUSA and McCormick Spices have teamed up to sponsor a great giveaway for I Can Cook That Readers! Hispanic Heritage Month is September 15 to October 15 and celebrates the culture and traditions of those who trace their roots to Spain, Mexico, and the Spanish-speaking Nations of Central America, South America, and the Caribbean.
I will be giving away a Cuban/Caribbean-themed package which includes the following:
IMUSA’s Wood Mortar and Pestal, Caldero, and Tostonera
McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag n’ Season, and Black Beans and Rice Mix
Details on how to enter will be at the end of this post!
To celebrate Hispanic Heritage Month, I also received a nifty little package myself which included an IMUSA Cloth Tortilla Warmer, IMUSA Multicolor Salsa Dishes, IMUSA Granite Molcajete, and McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix, and Tinga de Pollo Recipe Mix.
So what better time to whip out the slow cooker and make Chicken Taco Bowls topped with Fresh Guacamole?
I adapted this recipe from a Budget Bytes recipe; the recipe is perfect for large crowds so I tested it out on a group of friends who came to visit this weekend. It also makes for one delicious reheated lunch option during the week!
My poor slow cooker never gets a break. Even in the summer, I use it quite a bit! Slow cooker meals are great because they don’t heat up your entire kitchen, and usually make at least 8 servings, great for a party or for leftovers. Plus, you can put the ingredients in a slow cooker, go to work, and have dinner nearly finished when you return!
But I need some variety every now and then, so I decided to finally try my hand at making some. This recipe for carnitas from myrecipes.com is really simple. All of the ingredients can be found in your local grocery store.
Ingredients:
1 (3-pound) boneless pork shoulder
10 whole garlic cloves, peeled
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup fresh orange juice
2 chipotle chiles canned in adobo sauce, drained and chopped
20 (6-inch) corn tortillas, warmed
2/3 cup chopped onion
2/3 cup fresh salsa (I have a Fresh Salsa recipe on my blog. Just omit the corn.)
I had corn tortillas left over from making the Fish Tacos with Tomatillo Sauce. I needed another taco recipe that was completely different flavor-wise than the fish tacos, so I went for Cooking Light’s Steak Tacos with Lime Mayo in the May issue. (Note: the May issue has a ton of taco recipes, even a dessert one!)
