Beverages

Recipe—Apple Cider Sangria

Recipe—Apple Cider Sangria

Tis the season for apples and cinnamon! If you are having a hard time transitioning into the fall season and all that goes with it, then make yourself a big batch of this apple cider sangria, get out your pumpkin pie candle, and slip on a cozy flannel.

I made a double batch of this recipe for Thanksgiving last year and it was gone before I knew it. It went down just a little too easy. If you could take all that is fall and contain it in a drink, this would be it. It is literally the perfect drink for all your fall festivities, or even just a lazy fall Sunday.

Note: This recipe is best when made right before serving as the champagne and club soda can lose their fizz and the apples can brown.

INGREDIENTS
750 ml bottle champagne
2 1/2 c apple cider
1 c club soda
1/2 c Disaronno or Frangelico
2 apples, sliced
cinnamon sticks

STEPS

  • In a large pitcher or serving container, combine the champagne, apple cider, club soda, and Disaronno or Frangelico.
  • Add in the apples and cinnamon sticks.
  • Stir and serve over ice.
Dinners

Recipe—Crock-Pot Pork Ramen Bowls

Recipe—Crock-Pot Pork Ramen

Last year for our anniversary dinner, my husband took me to this swanky restaurant in downtown Sacramento. Their special of the night was a spicy pork ramen bowl. It is totally not something I would typically order but that chilly October night, it just sounded so good. And it was. The spicy broth warmed me right up and it was just so rich and flavorful. Not at all what I had expected. I thought it would be similar to a beef broth but it had so much depth to it.

Ever since then, I have been experimenting with perfecting my version of a pork ramen bowl. I think I have the delicious meal pretty much dialed in. The broth is flavorful and the meat so juicy and tender. This dish warms you from the core out and is a perfect dinner as evenings start to cool with the seasons.

Note: This recipe will make between 4–6 ramen bowls.

Recipe—Crock-Pot Pork Ramen

INGREDIENTS
3 lb boneless pork shoulder
salt and pepper
6 c chicken broth
3 tbsp soy sauce
2 tbsp miso broth concentrate
8 tsp chile garlic sauce (4 for the broth, 4 for finishing)
2 tsp ginger paste
2 c shiitake mushrooms
large yellow onion, halved and thinly sliced
3 (3 oz) packages ramen noodles (dispose of flavor packets)
4-6 boiled eggs, peeled and halved
1/2 c green onions, chopped

STEPS

  • Season the pork with salt and pepper and place in a crock-pot.
  • In a large bowl whisk together the broth, soy sauce, miso broth concentrate, 4 teaspoons chile garlic sauce, and the ginger paste.
  • Place the mushrooms and sliced onions around the pork shoulder in the crock-pot.
  • Pour the broth mix into the crock-pot.
  • Cook on high for 4–5 hours or low for 7–8 hours.
  • When ready to serve, carefully transfer the pork from the crock-pot to a cutting board.
  • Allow the meat to rest for 5 minutes and then shred using forks.
  • While the meat is resting, cook the ramen per package instructions and drain completely.
  • Distribute the noodles among 4–6 bowls.
  • Top each pile of noodles with a scoop of the shredded pork.
  • Using a slotted spoon, remove the onions and mushrooms from the crock-pot and place around the bowls.
  • Using a ladle, top off each bowl with broth from the crock-pot.
  • Add two boiled egg halves to each bowl.
  • Place a teaspoon of the chile garlic sauce on the top of each pile of meat.
  • Garnish with green onions.
  • Serve with chopsticks and enjoy!
Kitchen Tips

Fall Produce

It’s the first day of fall and to celebrate I have a very special post, focusing on the seasonal fruits and vegetables throughout the year.

I am a firm believer that you should eat “seasonally,” or include foods in your meals that are grown at the same time of the year you eat them. For example, that means cauliflower in the fall, and corn in the summer. Eating seasonally is important, and carries benefits to your health and your wallet.

At first glance, eating seasonally may seem simple—you eat foods that are in season, or being grown and harvested at the time of the year when you buy them. But there’s more to it than just being a trendy food movement. There are real benefits to eating foods that are available at their peak right now.

Perhaps the biggest tangible benefit of eating seasonally is that you’ll save money at the grocery store and farmer’s markets. When you buy what’s in season, you buy food that’s at the peak of its supply, and costs less to farmers and distribution companies to harvest and get to your grocery store. It may seem like common sense, but it’s one of those things many of us ignore when we’re shopping.

However, the best consequence of eating seasonally is that you get the best tasting, healthiest produce available. The same reasons that keep the cost of seasonal food down also drive its quality up: The food is grown closer to you so it doesn’t spoil on its trip, it’s harvested at the peak of its season, and sold during its season, before it spoils. Ideally, this means you’re getting fruits and vegetables that haven’t had time to lose their flavor or their health benefits by sitting in a shipping container for a trip across the ocean.

Please feel free to print this little “cheat sheet” and post in on the fridge as a reminder of what to look for at the grocery store this fall.

Sources: Life Hacker and United States Department of Agriculture

Salads, Side Dishes

Recipe—Mexican Street Corn Salad

 

Recipe—Mexican Street Corn Salad

I made this salad last month for a final end of summer hoorah BBQ and let me just tell you, it was delish! The olive oil mixed with vinegar and lime juice creates a zesty vinaigrette dressing and just pairs so nicely with the sweetness of the corn and the saltiness of the quest fresco and then don’t forget the smoky flavor from the paprika. It hits all those flavor points your mouth desires.

This recipe goes great with grilled meats or any Mexican dish. Tacos, enchiladas, you name it. It is cheap, easy, and so quick to make. Like really quick. This recipe literally took me 5 minutes from start to finish.

Note: You can make this with fresh corn on the cob or canned. It is great both ways. If you are using fresh corn you will need about 6-8 cobs of corn. Cook them as you normally would, whether that be on the grill or in a pot of water. Then allow the cobs to cool completely and cut the kernels off the cob and prepare the salad as directed. 

INGREDIENTS

3 (15.25 oz) cans whole kernel corn, drained
1 c cherry tomatoes, cut in half
1/2 c green onions, chopped
2 tbsp vinegar
2 tbsp olive oil
2 tbsp lime juice
1/2 c queso fresco, crumbled
paprika

STEPS

  • Place the corn kernels, tomatoes, and green onions into a serving bowl.
  • In a small bowl, whisk together the vinegar, olive oil, and lime juice.
  • Pour the dressing over the corn and stir to coat.
  • Top with the queso fresco and a sprinkling of paprika.
Dinners

Recipe—One Pot Chicken & Sausage Jambalaya

One Pot Chicken and Sausage Jambalaya

Every once in awhile you find a recipe that is perfect for entertaining, this is it! There is nothing fancy about it but it is delicious and it will feed an army. No joke, this recipe can feed anywhere from 6-8 people. Or in my case, made 2 dinners for 3 of us, which I have no complaints about. I would eat leftovers of this recipe every day. The flavors just get better and better while all those yummy flavors fuse together. This recipe is so filling and hearty which is great PLUS it all comes together easily in one large pot which means fewer dishes to wash. And who is going to complain about having fewer dishes? NO ONE!

Just serve this dish along with a big green salad and you will have some happy and lucky folks sitting at your table.

INGREDIENTS
olive oil
1 lb chicken, cut into 1/2 inch pieces
12 oz andouille sausage, cut into 1/2 inch pieces
salt & pepper
large yellow onion, chopped
red bell pepper, chopped
yellow bell pepper, chopped
4 stalks celery, chopped
2 tbsp garlic, minced
1 tsp dried thyme
1 tsp dried basil
1/4 tsp cayenne pepper
1 tbsp Worcestershire sauce
6 oz can tomato sauce
14.5 oz can diced tomatoes
2 1/2 c long grain white rice
32 oz chicken broth
3 green onions, chopped

STEPS

  • Heat 1 tbsp olive oil in a large pot and add sausage.
  • Cook sausage for 3–4 minutes and then add chicken.
  • Continue cooking for 8–10 minutes or until the chicken is cooked through.
  • Transfer the cooked sausage and chicken to a bowl or plate and set aside.
  • Add another 1 tbsp of olive oil to the pot and add in the onion, bell peppers, celery and garlic.
  • Cook the vegetables for 6–8 minutes or until they are tender.
  • Place the chicken and sausage back in the pot and add in 1 tsp salt, 1/2 tsp pepper, thyme, basil, cayenne pepper, Worcestershire sauce, tomato sauce, diced tomatoes, rice, and chicken broth.
  • Stir the pot and bring to a boil.
  • Once the pot starts to boil, cover with a lid and reduce heat to low.
  • Allow the jambalaya to simmer for 30–40 minutes. (Check it after 25 minutes and add an additional 1/2 c of water or broth if all the fluid is already absorbed and give it a good stir to ensure it isn’t burning to the bottom of the pot.)
  • Remove the jambalaya from heat and allow it to sit for 3–5 minutes.
  • Transfer a heaping spoonful to a plate or bowl and topped with the chopped green onions.
Dinners

Recipe—Italian Chicken Dinner

Italian Chicken Dinner

I first tried this recipe about two months ago and have since made it at least 6 times tweaking it a little bit each time. IT HAS BECOME ONE OF MY ALL TIME FAVES! We are actually having it again this week. It is perfect for this summer fully utilizing all those fresh tomatoes and basil. Most of my recipes are for a main dish or a side dish but this one is actually an entire meal. All of the components of this dish are just amazing! You have a flavorful juicy roasted chicken breast, sweet caramelized tomatoes that are literally bursting with flavor, and then the salty creamy fresh mozzarella with a nice little kick of heat from crushed red peppers, and then of course to balance it out you have some hearty brown rice simmered in chicken broth. Is your mouth watering now? Mine is! All these flavors are just so amazing together! Depending on the brown rice you get, this dinner takes about 45 minutes from start to finish and it is worth every minute of it!

Italian Chicken Dinner

Note: You can use fresh mozzarella in any form. I have used both the sliced mozzarella log as well as the little mozzarella balls. This makes a dinner that will serve 3–4 people. 

INGREDIENTS
1 c uncooked brown rice
2–2 1/2 c chicken broth (amount depends on the brown rice you purchase)Basil
3 c cherry tomatoes
olive oil
balsamic vinegar
1 lb boneless skinless chicken breasts
Italian seasoning
salt & pepper
8 oz fresh mozzarella, sliced
1/4 tsp red pepper flakes
1/2 c fresh basil leaves, chopped

STEPS

  • Cook the brown rice per the package instructions but substitute chicken broth for water.
  • While the rice is cooking preheat the oven to 400º.
  • Place the cherry tomatoes on a baking sheet and drizzle with olive oil and balsamic vinegar. Toss to coat.
  • Season both sides of the chicken breasts with Italian seasoning, salt, and pepper and place on the baking sheet
  • Bake the tomatoes and chicken for about 25 minutes or until the tomatoes have just started to burst and the chicken is done.
  • While the rice, chicken, and tomatoes are cooking prepare the mozzarella.
  • Place the mozzarella in a small bowl and drizzle with olive oil and sprinkle with red pepper flakes and salt.
  • Once all the components of the dish are ready, plate the rice, chicken, blistered tomatoes, mozzarella, and top with chopped basil.

 

Recipe adapted from Delish. 

Salads, Side Dishes

8 Must Try Summer Salads

8 Must Try Summer Salads

Summer is the season of BBQs and potlucks and that means delicious side salads are a must! I have compiled my eight favorite salad recipes from my blog including pasta, potato, and even some veggie-based ones. I could eat these for lunch or dinner all summer long. All of these salads will be having your friends and family coming back for seconds!

Asparagus and Feta Salad

Asparagus and Feta Salad
Grilled asparagus tossed in a lemon olive oil dressing and topped with feta cheese.

 

Italian Pasta Salad

Italian Pasta Salad
Rotini noodles and lots of veggies tossed in Italian dressing.

 

Classic Macaroni Salad

Classic Macaroni Salad
A summer classic! Macaroni noodles and crunchy veggies tossed in a creamy dressing.

 

Broccoli Salad

Broccoli Salad
This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. Broccoli tossed with bacon, craisins, and sunflower seeds.

 

Crunchy Pea Salad

Crunchy Pea Salad
Peas tossed in a creamy dressing with bacon, craisins, and peanuts.

 

Orzo Pesto Pasta

Orzo Pesto Pasta
One of my all time favorites! Cooked orzo pasta tossed with pesto, cooked zucchini, cherry tomatoes, and feta.

 

Potato Salad

Potato Salad
This potato salad has the perfect amount of creaminess and best of all BACON! Sort of like a loaded baked potato but in a salad.

 

Crunchy Apple Bacon Coleslaw

Crunchy Apple Bacon Coleslaw
Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw