Food

May 27, 2019 By Jason

Shortbread and Coconut Chocolate Cookie Pie

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Shortbread and Coconut Chocolate Cookie Pie

Desserts are something that we take seriously around this house. We have the longest discussions ever on what we plan to have for dessert because everyone has an opinion. We all like chocolate and that is the first place we tend to go when it comes to desserts but sometimes we like to venture out and try something different. This is our first cookie pie and we truly hope that you love it. We have made it several times now and every single crumb was gone. We hope that you love this Shortbread and Coconut Chocolate Cookie Pie recipe.

Shortbread and Coconut Chocolate Cookie Pie

makes 4

Ingredients

10 tablespoons soft butter
¼ cup white sugar
1 and ¼ flour
dash of course sea salt
8 ounces of quality dark chocolate
½ cup ground raw coconut,(we used toasted)
¼ cup whole raw coconut

Directions:

Preheat oven to 375. Cream the sugar and butter together in an electric mixer then slowly add in flour and salt.
When the dough forms a ball it is ready to press into your mini tart pans (ungreased). Bake for 22-26 minutes or until puffy and slightly golden around the edges. Let cool in the pans, you will remove them after the chocolate layers have set.
Melt your chocolate according to package instructions, the microwave method is okay. Add a thin layer, about 1/8” thick across the entire top, being sure that the chocolate makes its way into each groove in the pan. Sprinkle on a full layer of the toasted coconut so it also its all of the edges. Top with a final layer of melted chocolate, again being sure to completely fill to the edges. Smooth out the top or add a marbled look with a toothpick.
Let chill in the refrigerator to set for about an hour. Store and serve at room temperature to avoid the chocolate being too hard to cut/bite through.

We hope that you are inspired by this Shortbread and Coconut Chocolate Cookie Pie recipe. Happy cooking!

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April 20, 2019 By Jason

Ultimate Cinnamon Crumb Crust Coffee Cake Recipe

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Cinnamon Crumb Crust Coffee Cake Recipe

I am sucker for any kind of sweet. I always have been. There is just something about cinnamon crumb crust that makes my mouth water and makes me want to bake even more. Is there anything better than our freshly baked Cinnamon Crumb Crust Coffee Cake Recipe straight from the oven, still a little warm? I think not.

This is such an easy recipe that produces amazing results. We constantly get asked to bring this cake to events or we get asked for the recipe so others can make it on their own. It really is that good. This cake is perfect for school bake sales, teacher appreciation gifts or a great way to welcome new neighbors to the neighborhood.

Cinnamon Crumb Crust Coffee Cake Recipe

Ingredients

Cake:

2 1/2 cup Flour
1 cup Sugar
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup softened Butter (cut in 1 tbsp pieces)
3 Eggs
1 tsp Vanilla
2/3 cup Buttermilk (or 2/3 cup Milk + 1 tsp White Vinegar)

Topping:

1 1/4 cup Brown Sugar
1 tbsp Cinnamon

Crumb Topping:

1 cup cold Butter (cut in 1 tbsp pieces)
2 1/4 cup Flour
1 1/2 tbsp Cinnamon
1 3/4 cup Brown Sugar
2 tsp Vanilla
1/4 cup Powdered Sugar

Directions

Preheat oven to 350. Grease 9×13″ baking dish or spray with nonstick spray.
Whisk together flour, sugar, baking soda, baking powder and salt in a mixing bowl. Gradually add in butter while mixing. Mixture will be crumbly.
Add in eggs, vanilla and buttermilk while beating until the mixture is combined (scrape down the bowl periodically).
Set batter aside. Mix together filling ingredients.
Pour 1/2 the batter into the prepared pan and spread to level. Sprinkle filling on top of the batter. Pour remaining batter on top. Use a butter knife to swirl Through batter.
In a large bowl, whisk together flour, cinnamon, brown sugar, and vanilla. Cut butter into bowl using pastry cutter or forks until crumbly. Sprinkle topping evenly over top.
Bake for 45-50 minutes or until the cake sets up.
Allow to cool and dust top with powdered sugar.

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March 14, 2019 By Jason

Slow Cooker Lamb Roast Recipe

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Slow Cooker Lamb Roast Recipe

Roasts are something that we just love in this house. I grew up with the traditional Sunday roast but it’s important to know that a good roast can be served anytime. We cook a roast frequently in our crockpot and sometimes in the Instant Pot. The key to a good roast is giving the meat time to simmer in its own juices because this makes the meat even more tender. Roasts make for hearty meals that are both filling and comforting. Add your favorite vegetables and this is about the most perfect meal I can find. This recipe makes enough for 4-6 people with leftovers for the next day. Mmmm….I am thinking work lunch. We hope that you love this Slow Cooker Lamb Roast Recipe.

Slow Cooker Lamb Roast Recipe

Ingredients

boneless lamb leg
1 large onion
6 carrots
12 red skin potatoes
2 large garlic cloves
4 cups vegetable stock
1-2 cups red wine, we used a Syrah

Directions

Chop and sauté the onions in a bit of olive oil & salt, pepper. Our lamb was pre-seasoned so we did not add more seasons to it when browning before setting into the crock pot. If yours is not, you can use a combination of thyme, rosemary, garlic and pepper.
Brown the lamb on all sides and then place into the crock pot with the washed and peeled carrots, washed and cut in half potatoes, garlic and onions. Top with the wine and enough vegetable stock to cover the meat.
Cook on low for about 8 to 10 hours. The timing will depend on the size of the lamb and your slow cooker. The meat should be tender when done.
Serve with a glass of the Syrah or wine of your choice.

We hope that you are inspired by this Slow Cooker Lamb Roast Recipe. Happy cooking!’

GET INSPIRED:

Roasted Chicken | Citrus Glazed Rotisserie Pork | Sweet & Sticky Drumsticks | Crockpot Winter Stew

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February 12, 2019 By Jason

Penne Chicken and Sweet Pepper Tomato Cream Recipe

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This Penne Chicken and Sweet Pepper Tomato Cream Recipe post is sponsored by BabbleBoxx.com on behalf of Bertolli®

Penne Chicken and Sweet Pepper Tomato Cream Recipe

Well it is almost time for that day of love, Valentine’s Day. It is a day that I look forward to every year; I can’t think of a better way to spend my time than with my beautiful wife. Now in past years Valentine’s Day would include the two of us going out to some overcrowded restaurant for a nice dinner together. At some point though, we both realized that doing the whole dinner out thing on Valentine’s Day never really lived up to expectations. The restaurants are crowded (it is one of the busiest days of the year for them). There is always a wait, reservations or not, and the staff is always a bit harried. Not really the romantic dinner that one invisions when thinking about Valentines Day.

That is why this year we are staying in and cooking dinner ourselves, and in order to make things as simple as possible, I created this Penne Chicken and Sweet Pepper Tomato Cream pasta dish by mixing mixing Bertolli® Organic Traditional Tomato & Basil Sauce together with Bertolli® Organic Creamy Alfredo Sauce! We hope that you enjoy this Penne Chicken and Sweet Pepper Tomato Cream Recipe post.

Why Bertolli®?

Bertolli® has been in the Italian food game for over 150 years, and it shows in their products. All Bertolli® Sauces start with high quality, real ingredients like vine ripened tomatoes, Parmesan cheese, and Extra Virgin Olive Oil. For our pasta dish, we used the Organic Bertolli® line of sauces. Featuring non-GMO all organic ingredients, these sauces feature bold fresh flavors that really do taste authentic. For our Valentine’s Day dinner, we decided to make a Tomato Cream Sauce, which is very easily achieved by mixing the Bertolli® Organic Traditional Tomato & Basil Sauce together with Bertolli® Organic Creamy Alfredo Sauce. It is so easy it almost feels like cheating.

Valentine’s Night In with Bertolli®: Penne Chicken and Sweet Pepper Tomato Cream Recipe

Let’s get cooking. First things first, grab the ingredients listed below (this will make enough for around 6 people):

Ingredients

1 pound penne pasta
1/4 cup olive oil
1 red onion, sliced into half moons 1/2″ thick
3 sweet bell peppers (red, yellow, orange), seeded and sliced into 1/2″ thick strips
1.5 pounds chicken tenders
1/2 cup white wine (something like a Pinot Grigio)
1 jar Bertolli® Organic Traditional Tomato & Basil Sauce
1 jar Bertolli® Organic Creamy Alfredo Sauce
3 oz goat cheese, formed into 6 1/2 oz disks
Parmesan cheese
chopped parsley
salt and pepper

Alright, we have our ingredients together. Lets go ahead and create something tasty!

Directions

Add your olive oil to a large pan and heat over a medium flame. Once the oil is hot, add the onions and peppers. Saute this mixture for about 5 minutes. We want to start softening those veggies. While that is cooking, go ahead and season the chicken with salt and pepper. Once the onions and peppers begin to soften, add the chicken to the pan. Cook for about 8 minutes, stirring occasionally.

2. Once the chicken cooked on the outside (it’s ok if you still have some raw looking pieces), add the white wine. Let this cook uncovered for about 5 minutes, stirring occasionally. The goal here is to cook of the alcohol and reduce the wine a bit.

3. Next add the Bertolli® Organic Traditional Tomato & Basil Sauce. Go ahead and give things a stir, coating everything in the pan with the sauce.

4. Now go ahead and add the jar of Bertolli® Organic Creamy Alfredo Sauce. Mix everything together and pat yourself on the back…you just made Sugo Rosa Sauce (aka tomato cream). Now cover the pan and turn down that flame. We want to slow simmer the sauce for about 15-20 minutes. While that is happening, go ahead and cook your pasta according to the directions on the packaging. Try to time things so your pasta is done cooking when the sauce is done simmering. This way you don’t have to rinse and cool the pasta. Anyway, once the pasta and sauce are ready, mix them together. We are almost done here….time to plate!

5. Ladle your mixed Penne Chicken and Sweet Pepper Tomato Cream into a pasta bowl.

6. Top with Parmesan cheese.

7. Finish off the dish with a sprinkling of chopped parsley and one goat cheese disk.

That’s it! I truly hope you enjoy the Penne Chicken and Sweet Pepper Tomato Cream recipe. It really tastes wonderful, and the Bertolli® Organic Sauces really shine. If you would like to learn more about Bertolli®, check out their website. It is chock full of recipes and useful information. Until next time, happy cooking, and have a fantastic Valentine’s Day.

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January 12, 2019 By Jason

Sausage Egg and Cheese Breakfast Braid

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Sausage Egg and Cheese Breakfast Braid

Breakfast is my wife’s most favorite meal. She loves everything about breakfast and can pretty have it any time of day. We hope that you enjoy this Sausage Egg and Cheese Breakfast Braid.

Sausage Egg and Cheese Breakfast Braid

Ingredients

1 sheet of frozen puff pastry, thawed enough to be workable without breaking apart
dash of pure maple syrup for the top (optional)
4 large organic eggs
¼ cup shredded cheddar cheese
about 4 sausage links, cooked (we used A

Directions

Preheat the oven to 400 degrees.
Start by beating and cooking the eggs, add in the cooked sausage and cheese at the end of cooking the eggs. You may want to slightly under cook the eggs vs slightly over cook them just to make sure they aren’t too dry after baking.
Prepare the pastry sheet by laying out on parchment paper and unfolding. Use a knife to cut slits in the sheet on each side of the center, do not cut away from the center, see photos.
Place the cooked egg scramble into the center uncut portion. Start at the top and fold one side over the egg then fold the other side over that first one. Go back and forth until you are down at the bottom, tuck in the bottom two pieces into the rest of the layers (again, see photos for technique).
If you would like, drizzle a little pure maple syrup over the top of the finished braid. It adds a great flavor but my kids don’t like it. Adults love it.
Place in the oven at 400 degrees and immediately reduce the heat down to 350 degrees. Bake for about 25 to 30 minutes until the puff pastry has really puffed up all the way around.
Around the 18 minute mark I covered it with tin foil to make sure it wouldn’t brown too much. As tempting as it may be once it starts to look golden on top, it will definitely be worth waiting for the pastry to bake all the way through. Let cool for a few minutes before cutting into and enjoying.

We hope that you are inspired by this Sausage Egg and Cheese Breakfast Braid post. Happy cooking!

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December 13, 2018 By Jason

Herb Rubbed Roast Recipe

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Herb Rubbed Roast Recipe

Nothing says hearty to me like a nice roast. I grew up having a roast dinner every single Sunday and my wife did as well. Every single Sunday, we have a family meal and being the carnivores that we are, this meal always features some of my favorite cuts of meat. We hope that you enjoy this Herb Rubbed Roast Recipe.

Herb Rubbed Roast Recipe

Ingredients

1 medium to large bottom round roast
2 pounds of pink, purple and golden fingerling potatoes
2-4 tablespoons Montreal steak seasoning
2-3 tablespoons avocado or olive oil

Directions

Start by coating the meat in a the avocado or olive oil then rub in the Montreal steak seasoning so it covers most of it.
Place in a gallon sized freezer bag (or right into your crock if cooking now). Scrub the potatoes with a brush and dry completely before slicing in half the long way and placing in the bag.
When ready to cook add 3 cups of stock, preferably beef stock, ¼ cup of A1 or steak sauce, 3 tablespoons of Worcestershire sauce, 3 large garlic cloves and 1 cup of dry red wine into the crock. Whisk together before placing the meat in and topping with the potatoes. Make sure the liquid covers the meat and most if not all of the potatoes completely.
Cook on low for 6-9 hours depending on size or until the meat is fork tender.
Let cool for a few minutes in dishes before serving.

This roast is so good and so versatile. Sometimes I make extra and make sandwiches the next day or freeze the leftovers for a future meal. No matter how I make it, everyone loves it and this roast quickly became the most asked for meat recipe in our home. We hope that you loved the Herb Rubbed Roast Recipe.

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November 15, 2018 By Jason

Crockpot Beef Stroganoff Recipe

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Crockpot Beef Stroganoff Recipe

Beef Stroganoff is one the most delicious dishes that I have ever made. It’s hearty, delicious and so easy to make in your slow cooker. What I especially love is that this recipe is so versatile that it is perfect for any season. It makes a great winter meal when everyone wants to stay in and stay warm. It is also perfect for summer because you don’t have to use any of your appliances that will heat up your kitchen. Instead everything is made in your crockpot after the initial beef browning which means you can walk away and deal with more important things. This recipe makes enough for four people but we usually double it and throw the leftovers in the freezer for a future leftovers night which of course everyone fights over this stroganoff. You can also substitute with steak or some other sort of meat like chicken if you want to elevate this recipe. When I find fresh mushrooms, I use those as well. We hope that you enjoy this Crockpot Beef Stroganoff Recipe.

Crockpot Beef Stroganoff Recipe

Ingredients

1 lb ground beef
1 can mushrooms
1 can cream of mushroom soup
1 tsp pureed garlic
1 cup chicken broth
½ c sour cream
1 tsp salt
1 tsp white pepper
8oz egg noodles

Directions

In a fry pan, begin to brown the beef. Add the garlic, salt and pepper
In a bowl, combine the chicken broth, mushroom soup and mushrooms. Mix well.
Pour the mixture over the beef and mix well.
Transfer the mixture into the slow cooker. Cook on low for 3 – 4 hours.
In the last 15 minutes of cooking, cook the noodles according to the package directions.
When the noodles are cooked, drain the pasta and add to the slow cooker.
Mix well, and add the sour cream as well.
Serve and enjoy!

We hope that you love our Crockpot Beef Stroganoff Recipe.

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October 19, 2018 By Jason

Skillet chicken biscuit pot pie recipe

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Skillet chicken biscuit pot pie recipe

Winter is here and for my family that means comfort food. There is greater comfort food to me than biscuits. They are such a versatile bread and definitely one of my family’s favorites. We hope that you enjoy our Skillet chicken biscuit pot pie recipe. Let us know if you try it out! Bon apetit!

Skillet chicken biscuit pot pie recipe

Filling Ingredients

2 cups shredded cooked chicken
2/3 cup peas
2/3 cup corn
1-2 cups cooked carrots
1 cup cooked sweet potatoes

Sauce Ingredients

½ cup butter or butter substitute
½ cup flour
1 teaspoon Himalayan or sea salt
fresh thyme, the more the merrier, this is what really gives the dish a super homemade taste!
2-4 cups quality chicken stock or bone broth (wide range allows for different thicknesses in the sauce so you may make to your preference).

Ingredients for Biscuits

2 cups flour
1 cup whole dairy milk or almond milk (unsweetened original)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon Himalayan or sea salt
4 tablespoons butter or butter substitute (plus a little more to go on top before baking).

Directions

Make a rue for the sauce by heating the butter in your large skillet. When the butter is bubbling, slowly whisk in the flour, salt and thyme. It will start off being thick and clumpy; continue cooking and bubbling for 1 full minute to cook off the flour taste. Carefully and slowly pour in a little of the chicken stock at a time until you have the thickness you prefer. You can always add more later to thin it out. Add in all of your vegetables and chicken, stir to fully combine and then reduce the heat to low or turn off completely while you make the biscuits, but do plan to keep it warm.
Using a larger bowl than you think you might actually need, combine all of the dry ingredients for the biscuits. Slowly work in the butter with your hands until it is broken down and the flour mixture has an almost damp feeling and sticks when you squeeze it in your hand. Make a small well in the middle and pour in a little milk at a time. Mix in more as needed until the dough is thick and sticky, you may not need the full cup.
Turn out onto a lightly floured surface and knead and fold over in half and on itself a few times. Try hard not to over work the dough. Visualize the size of your skillet and then press the dough down until it is large enough that it should yield enough biscuit to cover most of the surface of the skillet and filling. For us, this typically ends up being about ¾ of an inch thick. Use a biscuit cutter or clean glass to cut out the biscuits. Place on top of the filling (add the optional extra butter and salt now).
Bake at 400 degrees for about 12 minutes or until the biscuits are golden brown and puffed up. Before removing from the oven completely, carefully lift one of the center biscuits and peak under to ensure they are baked through.
Allow to cool for a few minutes before serving.

Our top pick for a cast iron skillet is the Lodge Cast Iron Skillet.

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September 7, 2018 By Jason

Instant Pot yogurt recipe

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Instant Pot yogurt recipe

I find yogurt to be one of the most versatile foods in my kitchen at times. I can add some berries and granola creating a protein packed breakfast. I can add fruit and yogurt to my blender for the perfect smoothie. I can use yogurt in a sauce creating an amazing creamy texture. Yogurt can also make thicker salad dressing without a lot of extra calories. We always have a container of plain in the refrigerator along with vanilla plus some other flavors with fruit. We go through a lot of yogurt. We hope that you enjoy this Instant Pot yogurt recipe.

Instant Pot yogurt recipe

Ingredients

1 gallon whole milk
¼ cup yogurt (ideally this yogurt will have at least 6 strains of live and active cultures/probiotic bacteria)

Directions

Pour the gallon of milk into the instant pot bowl. Press the “Yogurt” button until is displays “boil.” Put the top on the pot and let your InstaPot carry out this step. It will beep when it’s complete.
When the machine beeps, remove the lid and take the temperature of the milk. It should be in around the 180 degrees mark. If it doesn’t get to 180, repeat the boil step again.
Grab an oven mitt to lift out the silver bowl and place on a heat safe surface. Let the milk cool to around the 110 degrees mark.
Add the yogurt and stir. Put the bowl back into the machine and press the yogurt button once again. Replace the lid and let the machine create the yogurt for the next 8 hours.
Remove the lid after the time is up, and carefully spoon the newly created yogurt into a container. Refrigerate or serve immediately.

We hope that you enjoyed this Instant Pot yogurt recipe.

Get your own Instant Pot here.

More Instant Pot recipes:

Best Instant Pot Goulash | Instant Pot Beef Stew | Instant Pot Kalua Pork | Instant Pot Spaghetti Meat Sauce | Instant Pot Chicken Turnovers | Instant Pot Corned Beef | Instant Pot Whole Chicken | Instant Pot Honey & Thyme Chicken | Instant Pot Coconut Rice Recipe | Instant Pot Spanish Rice | Instant Pot Yogurt

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July 16, 2018 By Jason

Roasted Chicken Recipe

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Roasted Chicken Recipe

This roasted chicken recipe is very easy to make and tastes amazing every time. Chicken is one of the staples in our family because it is so versatile and a family favorite. We hope that you love this Roasted Chicken Recipe.

Roasted Chicken Recipe

Ingredients

1 full chicken, this one was about 4.5 pounds
a few mixed citrus fruits, I used 1 lemon and 2 clementines
mixed potatoes, I used Yukon, purple and red
½ cup worth of radishes
baby carrots
fresh thyme
2 tablespoons olive oil
2-4 cloves fresh garlic
sea salt, pepper
1 cup quality stock or broth

Directions

Preheat the oven to 400 degrees.
Fully wash the vegetables, being sure to scrub the skins before cutting into uniformly sized pieces.
Remove anything in plastic or unwanted from the inside of the chicken, tie if needed and then place in the center of the oven safe pan on top of a bit of olive oil salt and pepper.
Add as many vegetables around the chicken as possible.
Drizzle the top of the chicken with the rest of the olive oil and then dust with a bit more pepper and sea salt.
Pour the chicken stock or broth into the bottom of the pan.
While the chicken is cold, form a piece of tinfoil over the top of the chicken and vegetables. Carefully remove and set aside-keep in mind this has now touched raw meat.
Place the chicken in the oven and cook for 20 minutes at 400 degrees, this will allow the chicken to brown on the outside. Then cover with your preformed tinfoil and cook at 375 for 25 minutes per pound.
The chicken is done when the inner meat, away from the bone reaches 165 degrees. Make sure all liquid running off the meat is clear. If it is tinted pink at all it is not done yet.
Allow the chicken to rest and cool for a few minutes before cutting into it.

We hope that you loved this Roasted Chicken Recipe.