Category Archives: Sauces

10 Steps to make a Kick-A$@ Pulled Pork on the Smoker

Step-By-Step Instructions on making Pulled Pork on the Smoker

I realize that it’s August 31st, I understand that kids are going back to school and September is literally a day away but I am NOT ready to say goodbye to summer. I’m not ready to say goodbye to beaches and evening walks and Sunday jazz nights and the sound of the ocean breeze blowing the green leaves on the trees.  I’m in denial that Autumn is on it’s way so I figured I would focus on some BBQ today so we can spend a little more time soaking in the joys of summer.

Our friend Blake is the master of all masters at smoking meat and since he’s the expert, I reached out to him to see if he would walk me through his process so I could see how he makes these glorious creations AND so I could share it with all of you. They currently live over an hour away but they’re moving to the next town over in just a month so I’m going to make him smoke meat for us ALL THE TIME now, Blake, you better get your wood pile stocked up!

Seriously though, this is some of the best pulled pork I’ve had, I’ve been to all sorts of fancy bbq places throughout the country and I realize people are very protective an specific about their bbq but Blake makes some killer BBQ.

So today, we’re going to take you through step-by-step foolproof instructions on making a kick a$# pulled pork on a smoker in 10 EASY STEPS. I supplied the Stubbs BBQ and Blake did all the hard work. Here we go!…

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 1 – we’re going to start the day before we smoke it with a nice 8lb bone-in pork butt.  You can see it has nice marbling and fat throughout to keep it moist & juicy.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 2 – Inject a marinade into the pork butt.  We used Stubbs Chipotle Butter, if you don’t have that, you can use a mixture of Apple Juice, Apple Cider Vinegar & Salt.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 3 – After you have injected it, cover it with foil and put it into the fridge to sit overnight.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 4 – The day of smoking: Take the pork butt out of the fridge, drain the marinade that is sitting in the container and apply the rub.  Let is settle in (sweat) for about 30 minutes. You can use Stubbs BBQ rub which I love or you can use your favorite mixture of sweet & savory spices.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 5 – Early in the morning, fire up some charcoal. Blake started his around 7AM.

Step-By-Step Instructions on making Pulled Pork on the Smoker

This is the beauteous smoker that Blake uses for his meat.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 6 – Place the charcoal & wood in the smoker along with the pork butt. Blake used Hickory, Apple & Cherry Wood and smoked it for about 6 hours.

Step-By-Step Instructions on making Pulled Pork on the Smoker

This is what the meat will look like after about 4 hours on the smoker. Continue to spritz with apple juice throughout the process for moisture.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 7 – After about 6 hours on the pit, apply the 2nd injection to provide flavor and moisture.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 8 – After you have injected the pork, wrap it in foil and place in the oven at 225 F for about 2 hours.

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 9 – Now it’s time to pull the pork! Using forks or prongs or a knife, pull pork apart until shredded and in smaller pieces.

Step-By-Step Instructions on making Pulled Pork on the Smoker

Step-By-Step Instructions on making Pulled Pork on the Smoker

Step-By-Step Instructions on making Pulled Pork on the Smoker

STEP 10 – Pour on the BBQ Sauce! We used Stubbs Sticky Sweet.

STEP 10.1 – Invite all your friends over and watch them devour every last piece.

Thank you Pitmaster Blake for sharing your secrets with us and to Stubbs for providing the delicious sauces, rubs & marinades.

If you need me, I’ll be on the beach eating bbq, I don’t care what you say, it’s still summer…

 

Cashew Crusted Chicken with Creamy BBQ Sauce

Cashew Crusted Chicken w/Creamy BBQ Sauce

Hey there! Look! It’s some food! Yes, I’m still eating over here. Actually we’re eating quite well since we are no longer able to go out to restaurants every weekend.  We’re doing a lot of cooking at home lately but I usually have about a 10-15 minute window when the boys aren’t crying or needing attention so things have gotten a little simpler these days.  A lot of salads and potato sides with a simple grilled meat is what we’re cooking up these days.  I’ve been eyeing all of the delicious Stubbs BBQ sauces I have in the pantry and was excited to do something a little more creative, maybe something that I could share with you guys.

SO, here it is! We don’t have picky kid eaters yet but I bet this might even be kid approved.  You could make them as chicken fingers and serve the sauce as a dipping sauce on the side instead if your heart so desires. What kid doesn’t love dipping stuff? Oh man, I’ve officially become a mommy blogger haven’t I? Oh well, embrace it! Don’t worry, I’ll post some pics of the kiddos at the end too 🙂

Cashew Crusted Chicken w/Creamy BBQ Sauce

I started by ever so quietly (since the babies were sleeping), smashing cashews. I’ll let you guess how that one ended up.  Just throw them in a bag and smash the crap out of them with a mallet until they’re in tiny pieces. I suggest you do this on a weeknight so you can take out some of that workday stress on the nuts.

Cashew Crusted Chicken w/Creamy BBQ Sauce

Then I set up a little assembly line for the breading.  I think I’ve gotten a pretty good process down for this that doesn’t dirty 25 million dishes and make a mess everywhere.  I fill one freezer bag with flour, then I filled another freezer bag with the breading (in this case crushed cashews and breadcrumbs.) Then I whisked up some eggs with a little cashew milk, honey, dijon mustard and seasoned it with salt and pepper.

Cashew Crusted Chicken w/Creamy BBQ Sauce

I used chicken tenders but you could use breasts cut into strips as well.  First, add a piece of chicken to the flour bag and toss gently to coat. Then dip it in the egg mixture and move it to the cashew breading bag and toss it around until coated on all sides. Repeat with the remaining pieces of chicken.

Cashew Crusted Chicken w/Creamy BBQ Sauce

Then you sauté them up using a little olive oil until they’re nicely browned and cooked through.  I usually turn the oven on and hold the chicken there while I cook a few batches.  You can also finish cooking them in the oven if you find they’re browning before they’re fully cooked through.

Cashew Crusted Chicken w/Creamy BBQ Sauce

It’s funny that there is a spoon in the sauce because I could probably have eaten it with a spoon. I may have judged myself but it was certainly not out of the realm’s of possibilities.  This delicious little concoction was simply a mixture of plain greek yogurt, a little mayonnaise and Stubb’s Hickory Bourbon BBQ sauce.  I have yet to find a flavor of their’s that I didn’t like so you’ll be in good shape whichever one you choose.

Cashew Crusted Chicken with Creamy BBQ Sauce

This was seriously so delicious, I can’t wait to make it again. I’ll also be whipping up this sauce for more meals this summer, maybe to dip some grilled vegetables in or as a sweet potato fry dipping sauce, mmmm…

WHAT’S MAKING ME HAPPY THESE DAYS:

nahant

The beautiful place that we call home.  Summer has arrived and the beach days are here! Every afternoon when I go out for a walk I’m reminded of the beauty that surrounds us.  A few nights ago right as I was putting the boys to bed, it’s as if the whole world was glowing and calling me outside.  It was 8:30 and everything was this deep yellow shade, like some sort of dream world.  I ran down to the end of the street and snapped some photos. It was unreal!

kitchen

The pendant lights that just went up in our new kitchen. I’m in love. I’m not ashamed to say that I pull up pictures of the new house on my phone multiple times a day and just stare at them. Only a few more weeks until moving time! eek! Guess we should probably pack huh?

boys

These guys. Of course. I’m treasuring every moment.  They obviously know the other one exists but they don’t spend a ton of time interacting yet. BUT, there was this rare moment last weekend when I was visiting my parents, I laid them both down on the blanket to change their diapers and went to go grab the diapers and wipes. When I came back they were laying staring at each other and then Camden reached over and touched his cheek and babbled a few sounds and Jax responded with a coo. OMG, melt my heart!

boys2

boys3

 

And a few more, just for cuteness overload 🙂

Enjoy the chicken and the babies! Hope all is well with you guys!

Cashew Crusted Chicken w/ Creamy BBQ Sauce

Allergy Egg, Milk, Tree Nuts, Wheat
Meal type Main Dish
Misc Child Friendly

Ingredients

  • 1/2 cup lightly salted cashews
  • 1 cup bread crumbs
  • 1/4 cup flour
  • 1 Large egg
  • 1/4 cup milk (I used cashew milk)
  • 1 tablespoon honey
  • 1 tablespoon stone ground mustard
  • 1lb chicken tenders or breasts

sauce

  • 1/4 cup plain greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon Stubbs BBQ Sauce

Directions

1. Whisk the egg, milk, honey and mustard in a shallow bowl and season with salt & pepper.
2. Place cashews in a plastic bag and break into small pieces using a mallet or meat tenderizer. Add bread crumbs to the bag and toss to combine.
3. Pour flour into another bag. Dredge chicken by first tossing in the flour bag, then dipping in the egg mixture and finally tossing in the cashew bread crumb bag until coated. Continue process until all of the chicken has been breaded.
4. Heat oil in a sauté pan over medium heat. Add chicken and cook until nicely browned on both sides and cooked through. You may finish them up in a 350 oven once they have been browned if you are working with thicker pieces of chicken.
5. Stir together yogurt, mayonnaise and BBQ sauce and serve chicken drizzled with sauce. It never hurts to have more on the side for dipping! 🙂

Stubbs Pumpkin Slow Cooker Chili

Stubbs Pumpkin Slow Cooker Chili

Hey look! I have a recipe for you! Actually it’s more like I have a dinner idea that includes using Stubbs new Chili Cookin’ Sauce and a bunch of yummy add-ons.  I was excited to get my recent Stubbs package and see that it included some of their new products including this “Chili Fixins” kit.  I’m so into chili right now that the weather is cold.  Just throw a whole bunch of stuff in the slow cooker and a few hours later your house smells all spicy and cozy and you have a big bowl of healthy goodness to dive into at dinner time.  I’m sure this probably would have been good as is but in true food blogger fashion, I had to doctor it up with some extra goodies.

Stubbs Pumpkin Slow Cooker Chili

I’ve been loving pumpkin purée lately so I’ve been throwing it in everything.  I’ve read its nutritious for the babies and of course its delicious and its fall and we have to make pumpkin everything all the time.  SO, of course I threw the pumpkin in here as well.  It doesn’t give it a super strong pumpkin flavor but I think it adds a little complexity to the flavor and richness in texture.  My other favorite way to enjoy pumpkin lately is to mix it up with plain greek yogurt, a little maple syrup, pumpkin pie spice and top it with some crunchy granola, yum!

Stubbs Pumpkin Slow Cooker Chili

The Stubbs Cookin’ Sauce bag comes with a packet of sauce and a spice pack.  Just mix it up with meat in the slow cooker, turn it on and forget about it.  I wanted a little more texture and chunkiness in mine so this is what I added:

1 lb ground beef

1 small can diced green chiles

1 can organic pumpkin

1 can organic black beans

1 can organic kidney beans

1 tablespoon cocoa powder (not pictured)

I used a little over half of the spice pack and it was HOT! Like holy moly spicy! It was good but it may have been too hot for many peoples taste since I like stuff pretty hot.  I would suggest using only half of the packet and then taste it before you serve it, you can always add more then if you prefer more heat.  It’s a lot easier to add spice and flavor than to mellow it out if you make it too hot.

Stubbs Pumpkin Slow Cooker Chili

This was SO good, I didn’t mind having it for leftovers 3 days in a row.  I served it with some shredded cheese and a dollop of plain greek yogurt.

Stubbs Pumpkin Slow Cooker Chili

If you see these at your store, I recommend picking up a few bags, it makes an easy dinner even easier! Perfect meal for a big crowd!

WHAT MAKES ME HAPPY:

My baby shower 🙂

BabyShower

I had my baby shower last weekend and it was so much fun.  It made me realize how lucky I am to have so many amazing friends and family members in my life, I was so overwhelmed by all of their love and support! It’s always fun to have events like this that bring together friends you’ve made during all different parts of your life; childhood, college and beyond! Thank you to everyone who came to celebrate with us and to all those who couldn’t make it for sending your love and thoughts, these are going to be two lucky boys!

P.S. The nursery is almost done! I’ll check back in soon with some photos since I don’t have much food stuff to share these days 🙂

 

 

 

 

Butternut Squash Ravioli topped with Sweet Sausage

ButternutSquashRavioli1

HEY!!! Sorry I’ve been MIA lately!  I’ve reached the point in my pregnancy where I’m starting to learn the limits of my body and I’ve had to take a huge step back from living my normal active life.  I’ve slowed it down to a snail’s pace and had to spend more time resting which as a result means a lot less time laboring over the stove in the kitchen, and as you can guess, not a lot of recipes to share with you (sorry!!).  I hope you’ll forgive me during this hiatus but I need to do everything I can to keep these little guys baking in there as long as possible 🙂  I’ll still be stopping in here and there to say hi and share anything I have but it just may not be as frequent as usual.

Anywho, despite my lack of recipe creation lately, I do have one killer recipe to share with you.  I make these ravioli every fall without fail.  The second I see those first few butternut squash showing up at the market, I start dreaming of making these.  It takes a little assembly time but they are pretty foolproof.

Butternut Squash Ravioli topped with Sweet Sausage

Want to know the secret trick?  Instead of trying to make my own pasta dough, which I WILL try some day, I use these wonton wrappers you can buy in the store.  Just fill them up, fold them over and then boil them for a few minutes and you’ve got yourself a pretty killer ravioli.  You can play around with the fillings if you want to get creative but I usually stick to this butternut squash because it’s just so good.  The wontons create a really nice delicate ravioli, they aren’t quite as heavy as your normal pasta ravioli.

Butternut Squash Ravioli topped with Sweet Sausage

Make sure you don’t overfill them or else it will all start gushing out the side and it will turn into a mess that you’ll want to throw on the floor.  Full disclosure: after I took this photo I realized I had overfilled them so I had to take a little off each one.  See that one ravioli that’s one row down, three from the left? That’s about how full they should be.

Butternut Squash Ravioli topped with Sweet Sausage

Simply brush 2 edges of the wonton wrapper with some egg, fold over and pinch the sides together.  After they are all assembled you just drop them into boiling water for a few minutes and they’re ready to be demolished (by your mouth).

Butternut Squash Ravioli topped with Sweet Sausage

I’ve played around with different sauces for these and I usually just end up making a little browned butter with sage and topping with parmesan cheese.  This time I sautéed up some sweet italian sausage and then made a sauce using that and the remaining squash mixture from the ravioli.  It was super quick and added great flavor & texture.

Butternut Squash Ravioli topped with Sweet Sausage

You’ll want to plan on eating these pretty soon after you make them, if they sit too long they start to stick to each other.  I ate the leftover as one giant mass.  It was still just as delicious but the presentation isn’t quite as nice.

Hope you are all having an amazing fall!

 

WHAT MAKES ME HAPPY:

Fuzzy winter baby clothing.

BabyOutfit

 

One of the most exciting things about planning for the arrival of babies is all the cute little clothing.  Especially these fuzzy winter outfits, AHHH, I can’t even handle the cuteness.  I just imagine them all bundled up on a cold winter day with their cute little faces poking out of this baby snowsuit.  Why don’t they make these for adults? I’d totally rock one of these!

Butternut Squash Ravioli topped with Sweet Sausage

Allergy Egg, Milk
Misc Serve Hot

Ingredients

Ravioli

  • 12oz wonton wrappers (1 package)
  • 1 Large egg (beaten)

Ravioli Filling

  • 1 Medium butternut squash
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste

Sauce

  • 1lb uncooked sweet italian sausage
  • 3/4 cups milk

Directions

1. Cook the butternut squash until soft & tender. You can either cook in the slow cooker with a little water, boil in water or roast until tender.
2. Scoop the flesh from the squash into a bowl and mash together with the remainder of the filling ingredients.
3. Whisk the egg in a small bowl and set up an assembling station with the wonton wrappers, egg wash & ravioli filling. Assemble each ravioli by placing a small dollop of filling in the center, then brush two sides of the wrapper with egg wash. Fold the ravioli in half and pinch to close. Set aside on a plate while assembling the remaining ravioli. You should have plenty of butternut squash mixture left over for the sauce.
4. Heat a nonstick skillet over medium high heat. Cut the casings from the sausage and add the sausage meat to the pan, crumbling as you go. Cook until nicely browned and completely cooked through.
5. Meanwhile, bring a large pot of water to a boil. Add the ravioli and boil for 3-5 minutes until translucent. Depending on how many you make, you may have to boil in batches. Remove the ravioli from the water using a slotted spoon and carefully lay in a single layer on a plate lightly sprayed with oil. They will stick together easily if you stack them in layers.
6. When sausage is done cooking, add the milk and the remainder of the squash mixture and stir well. Cook until heated through. You can add more squash or milk to reach your desired consistency. Serve ravioli topped with squash and sausage mixture. Garnish with parmesan cheese and toasted sunflower seeds (optional).

Artichoke Feta & Ricotta Dip

Artichoke Feta & Ricotta Dip

….AND…its Friday already! Woohoo!  This was the best week, it flew by, I was super productive with my work projects, the weather was beautiful and I got in some good crossfit workouts.  Now to move on to the OPPOSITE of healthy workouts and take a look at this creamy dreamy dip recipe.  Actually, it’s not THAT bad for you, but we’re definitely not tipping into the healthy scales at all here.

One of the very first recipes that I used to make when I was younger was a hot artichoke dip, in fact according to tradition, I still whip up a batch for our appetizer extravaganza every Christmas.  I decided it was time to come up with a cold version I could make in the summer that still had that oh-so-delicious creamy artichoke flavor but without the heavy (and hot) melted cheese.

SO, I came up with this version, and it was pretty freakin’ awesome if I do say so myself.

Artichoke Feta & Ricotta Dip

It’s as simple as throwing all of the ingredients in a food processor, blending it up, and pouring it into a bowl.  Its awesome kept simple with chips but I’m sure it would also be great on some grilled crostini or with some fresh crudités.

Artichoke Feta & Ricotta Dip

BTW – if you haven’t tried Kettle Brand Salsa Picante tortilla chips, they are the bom diggity of all diggity.  I picked some up for the first time this weekend and we gobbled them up with this dip.

Enjoy this summer dip while the nice weather lasts!  You can probably make it in the fall or winter too, I won’t tell.

Happy Weekend to all!

 

WHAT MAKES ME HAPPY:

Getting a new body wash scent.

BodyWash

haha, sorry that picture is GINORMOUS, its like I forced my body wash to take a mug shot.

I’m generally a pretty brand loyal person but when it comes to body wash, I need a different scent, every, single, time.  In fact I don’t think I’ve ever, once in my life bought the same scent twice.  Its a weird thing, its like its my life’s mission to try out every smell that exists on my body (in body wash format of course).  This piña colada wash is pretty awesome, especially since you know what a coconut freak I am. In fact, I think its time to go lather up with some right now after that tough workout today, see ya!

Artichoke Feta & Ricotta Dip

Ingredients

  • 1 can artichoke hearts (14oz)
  • 1/2 cup ricotta cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon fresh lemon juice
  • 2 Medium scallions (white & green parts)
  • drizzle olive oil

Directions

1. Blend all of the ingredients together in a food processor until smooth & creamy.
2. Pour into a bowl and store in refrigerator before serving.

Salmon with Creamy Mustard Dill Sauce

Salmon with Creamy Mustard Dill Sauce

I’d say I’ve been on a bit of a salmon kick lately but I guess I’m always on a salmon kick.  If the wild salmon is on sale, I’m buying it.  It makes the easiest, quickest healthiest dinner I can think of.  I made this for dinner the other night when Tom was out of town and it was SO good (sorry you missed it babe).  The salmon was so fresh and had such a great color to it, I knew it was probably going to be good because they hadn’t even had time to put a price sign on it yet.

Salmon with Creamy Mustard Dill Sauce

When I think of fast dinners, I tend to immediately think of things I can prepare in advance and then throw together at the last minute like slow cooker meals.  But fish really is the ultimate fast dinner.  It takes only about 5-10 minutes to prepare everything, 5 minutes for cooking and then you’re ready to nosh!

Salmon with Creamy Mustard Dill Sauce

I saw a bottle of dill marinade next to the fish counter at Whole Foods so I decided I was going to put together a nice dill sauce.  Can someone tell me why they package dill in such large bunches?  Has anyone ever used that much dill in one meal?  If you know of one, let me know because I have an entire produce drawer full of it still.

Salmon with Creamy Mustard Dill SauceI am just including the recipe for the sauce here since I’m assuming you already have your own favorite way for cooking salmon, whether its on the grill, in the broiler or on a sauté pan.  I personally prefer that latter (sauté pan) because it allows you to get a really nice crispy crust while not overcooking it.  For this one I used a blackening seasoning but I usually just season with salt & pepper and then toss in a little flour to give it that crispy coating.

Hope you enjoy this sauce as much as I did! It would probably make an awesome salad dressing as well, I had a salad on the side and the sauce was great on it.

 

WHAT MAKES ME HAPPY:

This little dude.

OtoBDAY

Yesterday was his 5th birthday!  5 years! Holy crap! I still think of him as a puppy and probably always will.  I still remember that first day that we brought him home in a little fuzzy blue blanket and he was nuzzling into my arms.  It was pretty much love at first sight 🙂 He adds so much fun into every day, I always look forward to seeing him when I come home and he makes coming back from trips so much easier.  Happy birthday little guy!

Creamy Mustard Dill Sauce

Ingredients

  • 1/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon white wine vinegar
  • salt & pepper to taste

Directions

1. Mix all of the ingredients together until combined well. Taste and season with salt & pepper as needed. Store in refrigerator until ready to serve.

 

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Pork Tenderloin with Fresh Fig Balsamic Sauce

Oh man, you really need to make this.  Like seriously.  I got some fresh figs at the store about a week ago and I wasn’t sure what to do with them so I decided to make up a sauce to adorn some pork tenderloin.  If you look up fig sauce recipes, most of them use dried figs but if you can get your hands on some fresh ones, take advantage of it and make. this. sauce.

While we were in Burlington, I went by my favorite olive oil/vinegar store and picked up some amazing balsamic vinegars.  I made this sauce with a mixture of blueberry & maple balsamic vinegar. O.M.G.  I know this would be really good with regular balsamic as well but if you happen to have anything else on hand, give it a try!

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

You could serve it over steak or chicken, or turkey or anything your heart desires!!  I cooked up a pork tenderloin on the grill that had been marinated in a mustard sauce.  The saltiness of the meat was perfect with the sweet sauce.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Can we just take a moment to talk about how gorgeous and delicious figs are?  I love fig spread with my cheese, I love fresh figs on my yogurt, we even gave away a merlot fig spread as our wedding favors.  Tom & I enjoyed an AH-MAZING dinner last night at No. 9 Park in Boston and one of the courses was seared foie gras on a mini english muffin with seared fig, a hazelnut purée and a fig jam on top.  The server described it as the most incredible PB&J you’ll ever taste in your life.  Strangely enough, it really did taste like a peanut butter and jelly sandwich, but in the best possible way.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Ahywho.  This made the perfect weeknight meal but it would also be one that is company-worthy.  You could make the sauce ahead of time and then just heat up before serving.  I served it alongside some mashed cauliflower and grilled zucchini.

Enjoy! Hope you all have a great weekend!

 

WHAT MAKES ME HAPPY:

Chippis!

Chippi

There is a little coffee shop down where I went to college that serves these supercharged crack delicious iced coffees called Chippi’s.  They make them in these white gallon containers and no one knows what goes in them, but it is something serious because not only are they delicious but they’ll make you feel like you drank an entire pot of coffee after just a few sips.  I went down to visit a friend last week so I had to stop by and pick up a gallon to bring home for Tom.

I don’t know how they haven’t capitalized on this thing and started licensing out the brand to sell elsewhere, they are sitting on a gold mine there!

Fresh Fig Balsamic Sauce

Ingredients

  • 8 Medium fresh figs (diced)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup water
  • 1 teaspoon butter

Directions

1. Heat the figs and balsamic vinegar in a small saucepan over medium low heat and cook for 15 minutes, stirring occasionally.
2. Add the water and butter and continue cooking for another 10-15 minutes until reduced. Stir mashing figs with the back of a spoon.
3. Spoon over pork tenderloin (or other dish of choice) and enjoy!

Salmon Green Chile Enchiladas

Salmon Green Chili Enchiladas

Hey there! Happy Friday!  I’ve had this recipe I’ve wanted to share with you for a few weeks and I’ve been so busy I haven’t had a chance to sit down and write it out for you.  Well here it is!  These were SO easy and so different and SO good!  As you may or may not know, I have a partnership with Stubbs BBQ where they send me their amazing products and I get to experiment and come up with fun ways to use them.  I was super excited to get my recent package when I tasted their Green Chile marinade.  It had such a great flavor, I knew it wasn’t going to take much to use it in a making a dish shine.  As you can tell by the name, its supposed to be used as a marinade but I decided to switch it up a bit and try using it as a sauce.  Boy am I glad I did!

Salmon Green Chili Enchiladas

It has a fantastic southwest flavor and HEAT! Oh boy does it have some heat.  If you like spicy stuff, then this is the stuff for you.  It was just the type of spice that I like though, the type that adds a great flavor and heat but doesn’t linger so long that your mouth is burning for hours after.  I’ve never tried making enchiladas with salmon but the flavors in this just worked.  The sweetness from the corn with with seasoned salmon, spice from the sauce and coolness of the avocado, they all just worked in perfect harmony.  The best part about this recipe is the minimal ingredient list.  I used Stubbs Chicken Spice rub for the seasoning on both the salmon & the corn filling.  Their rubs have suggestions in the name of which meat they work best with but I find that they’re great for all different uses in the kitchen.  Just check out the ingredients, you’ll find they are pretty universal spices.

Salmon Green Chili Enchiladas

I used fresh corn since I had a few leftover cobs in the fridge but if you don’t have any (or don’t feel like cutting it off the ears), I’m sure frozen corn would work just as well, I’d stay away from the canned stuff if you can, it might be too watery for this.

I started out by sautéing up some onions, corn and seasoning with the Stubbs Chicken Spice Rub.

Salmon Green Chili Enchiladas

Then I seasoned up this beautiful wild salmon filet with more of the rub…

Salmon Green Chili Enchiladas

…and then seared it in a sauté pan until cooked through.

Salmon Green Chili Enchiladas

Then its time for assembling!  I assembled each one with the corn mixture, shredded salmon, sliced avocado and shredded Mexican cheese.

Salmon Green Chili Enchiladas

This is the part where you smother those babies in the Green Chile sauce.  The recipe will probably make up to 6 or more enchiladas but I only made 4 since there are two of us and that’s all my pan would fit.  I used tomato basil tortillas but you can use whatever you have on hand.

Salmon Green Chili Enchiladas

Then you smother in cheese, top with foil and bake in the oven until the cheese is all melted.  Remember that we just cooked the salmon & the corn, so you won’t need to cook it for too long to heat the centers.  If you would like to prep ahead, you can cook the salmon & corn mixture ahead of time and store in the fridge, just make sure you adjust the baking time so that it gets heated all the way through.

Salmon Green Chili Enchiladas

Hope you love these as much as we did!  Thank you to Stubbs for sending me such awesome (and oh-so-tasty) products!

Enjoy!

 

WHAT MAKES ME HAPPY:

Picking fruit.

blueberries

I’m not saying that I’d like to do this for a living or anything, but occasionally getting out there on a gorgeous day to pick some strawberries or blueberries is very therapeutic.  Blueberries are especially awesome because you don’t have to kneel down at all, they’re conveniently growing right at eye-level, how nice of you blueberries!

I’m slightly terrified that my 5 pounds of blueberries are almost gone and I’ve pretty much been eating them by myself.  I’m hoping maybe Tom has been sneaking handfuls here and there or else I’ve got an entire body full of blueberries right now, its possible I may just turn purple.  Oh well, purple is a pretty color!

Salmon Green Chile Enchiladas

Serves 4-6
Allergy Fish, Milk, Wheat
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1 Small onion (sliced)
  • 3 ears of corn (about 2-3 cups (cooked & cut off the ears))
  • 1lb wild salmon
  • 1 bottle Stubbs Green Chile Marinade
  • Stubbs Chicken Spice Rub
  • 1 Medium hass avocado
  • shredded mexican cheese
  • 4-6 Large tortillas (depending on your baking pan size)

Directions

1. Heat a sauté pan over medium high heat and add a splash of olive oil. Add the onion and cook, stirring occasionally for about 8 minutes. Add the corn to the pan and continue cooking until heated through (3-4 minutes). Season corn mixture using Stubbs chicken spice rub and then set aside in a bowl.
2. Season the salmon well using Stubbs chicken spice rub. Using the same pan, heat butter or olive oil and then cook salmon filet until cooked through, flipping once to brown both sides (5-10 minutes depending on thickness).
3. Remove salmon from heat and shred in a bowl.
4. Preheat oven to 350 F.
5. Assemble enchiladas using corn mixture, shredded salmon, sliced avocado and shredded cheese. Roll tightly and place side-by-side in a baking dish. Pour Stubbs green chili sauce over the top until it is evenly coated and top off with more shredded cheese.
6. Cover baking dish with foil and bake for 20-30 minutes. (If you make filling ahead of time and it is cold when you assemble, increase baking time). During the last 5 minutes of baking, remove foil and let the cheese brown (you can use the broiler for this as well).
7. Serve topped with avocado & scallions (optional).

Note

If you don't have fresh corn, you can use frozen as well, just alter cooking time accordingly.

 

Garlic Peanut Soba Noodles

Garlic Peanut Soba Noodles

If you’ve ever been to the Yard House and had their garlic noodles, you know that they are amazing but also probably filled with 1/2 lb of butter and enough sodium to last you a week.  These garlic noodles were inspired by them but they have a slightly different flavor profile.  It was 90 degrees out a  few nights ago so I decided something cold for dinner would be best so I whipped up some soba noodles, sautéed vegetables and peanut sauce and then cooled it in the fridge briefly before serving.

Garlic Peanut Soba Noodles

The great thing about this is that you can use whatever you have on hand and the whole meal comes together in about 20-30 minutes.  I had some leftover cole slaw mix so I sautéed up some onions, cabbage and carrots, tossed with the noodles and then topped with a peanut sauce.

Garlic Peanut Soba Noodles

You could serve these warm as well but they were EXTRA good cold as leftovers.

Garlic Peanut Soba Noodles

IF you have any on hand, some sliced scallions would be great in this recipe, I just didn’t have any so I did without.

Garlic Peanut Soba Noodles

You can also add more sriracha if you like things a little spicier.

Happy FRIDAY!!  Hope you all have another fantastic weekend!

 

WHAT MAKES ME HAPPY:

Summer thunderstorms.

Storm

There is something kind of exciting about a summer thunderstorm.  From our house we can see the clouds forming and the storms moving across the water, its fun to see them approach and then hearing the thunder and watching the lightening.  We got hit with a doozy on Monday.  It passed in about 5 minutes but it hit us hard!

Garlic Peanut Soba Noodles

Ingredients

  • 1 tablespoon coconut oil (or cooking oil)
  • 1/2 Medium onion (diced)
  • 2 cups shredded vegetables*
  • 1 tablespoon minced garlic
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 3 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons peanut butter
  • squeeze sriracha
  • 1/2lb soba noodles

Directions

1. Cook soba noodles according to package instructions. Drain and rinse with cold water.
2. In a sauté pan heat coconut oil over medium heat. Add onions and shredded vegetables and cook until soft (5-10 minutes). Add minced garlic and cook for another 1-2 minutes.
3. In a blender combine lime juice, water, soy sauce, sweet chili sauce, rice vinegar, sesame oil, sriracha and peanut butter until just combined.
4. Add soba noodles to the vegetables along with peanut sauce and toss to coat well.
5. Serve topped with sesame seeds or chopped peanuts.

Note

* I used shredded carrots and cabbage, you could use peppers, zucchini, squash or whatever you have on hand

Chicken Satay Marinade

Easy Chicken Satay Marinade

Hey!!!  I don’t have too much time to chat because its been a busy week but I wanted to stop in and share one of my favorite go-to marinades for summer grilling season.  You know that delicious, melt-in-your-mouth chicken or beef you get at Thai restaurants with the awesome peanut dipping sauce?  Well this is it!!  This recipe is from my dad and I made sure I wrote it down when I started cooking on my own.  I’m actually surprised I haven’t shared it with you yet, I searched the blog convinced that I must have but lo and behold! I’ve been holding out on you!

Easy Chicken Satay Marinade

Simply marinate the chicken (or beef) in the marinade for a few hours or overnight and then grill it up and you’ve got yourself some OH SO TASTY chicken.  Its so good you don’t even need the peanut sauce but obviously everything is always better with a little peanut sauce.

Easy Chicken Satay Marinade

The best part about this marinade?  I almost always have the ingredients on-hand.  All you need is fish sauce, brown sugar, oil, curry powder & lemon juice.  Easy peasy!  I was actually out of lemons when I made this last so I used a little powdered lemon with water and a splash of rice vinegar to replace it and it was still awesome.

Easy Chicken Satay Marinade

You can use chicken breast or thighs but I find that thighs are much better for grilling, they stay really moist and have a great flavor.

Hope this becomes a regular in your house too! Enjoy!

 

WHAT MAKES ME HAPPY:

The “Rude” station on Pandora.

PandoraRudeRadio

If you’ve heard that new song on the radio called “Rude” it is seriously jammable (is that a word??, it is now)!  I tried out a Pandora station using that song and it is seriously the best summer music EVA!  Every song makes you want to be in a convertible with the top down jamming out at sunset.  I’m discovering all sorts of new artists through it as well as hearing classics from Bob Marley & Sublime and few throwbacks that bring me back to high school.  Seriously, check it out! #summerlovin

Chicken Satay Marinade

Ingredients

  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1 tablespoon oil
  • 1 tablespoon lemon juice

Directions

1. Whisk all of the ingredients together until combined well.
2. Pour into a sealed plastic bag with chicken breasts, thighs or beef.
3. Marinate in the refrigerator for a few hours or overnight.
4. Grill until cooked through.