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Pork Chops with Fennel, Orange, and Olive Salad

April 14, 2015 by Ashley Leave a Comment

Pan-seared pork chops are paired with a crisp, refreshing salad for a quick and easy weeknight meal.

This recipe from the April issue of Cooking Light pairs quick cooking pork chops with a sweet-and-salty citrus salad. It was simple to put together, and we really enjoyed the flavor combination here.

Bright, colorful salads like this are a really nice way to add some excitement to cuts of meat or fish that are otherwise pretty plain.

Pork Chops with Fennel, Orange, and Olive Salad

4 (6-ounce) bone-in center-cut pork chops
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil, divided
2 navel oranges
2 teaspoons honey
2 teaspoons white wine vinegar
2 cups thinly sliced fennel bulb (about 1 large)
¼ cup fennel fronds
⅓ cup sliced pitted kalamata olives

Head to Cooking Light for the full recipe.

Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds

April 13, 2015 by Ashley 22 Comments

A quick trip to the oven gives this salad a crisp, toasty flavor.

I've never had much luck making kale chips. I think I tend to crowd the pan, and the oil usually prevents them from getting very crispy. So for this salad, I decided to dry toast a single layer of kale in the oven and the results were fantastic!

I also decided that I wanted to try to soft boil eggs for the first time. I erred on the side of caution and left them in the boiling water a little too long, so they ended up more like medium boiled eggs, but it still worked out really well.

The runny egg yolk spread around on the kale to add a little extra dressing. The tanginess of the champagne vinegar cut through everything beautifully.

I added a pile of strawberries to the side of my salad for a bright, colorful lunch.

Short Rib Burgers on Pretzel Buns with Hoppy Cheddar Sauce & Roasted Sweet Potato Rounds

April 12, 2015 by Ashley Leave a Comment

Hops flowers add a floral note to the cheddar sauce that is poured over these tender burgers.

Ground short rib takes these burgers to the next level! They're juicy and delicious, and the hoppy cheddar sauce is the perfect accompaniment.

The sweet potatoes were a great side for these burgers. I used 2 sheet pans so they had plenty of room to cook without crowding the pan. I was definitely skeptical that just throwing some thyme on them at the end would be that good, but it really was tasty.

Plus, any time you have a pretzel bun that you then fry in the pan drippings... swoon.

I served these with some new pickles that I got from a vendor at my local Farmers Market, and it was the perfect accompaniment!

Just a note - the recipes from Blue Apron call for "1 bunch" of herbs, and that correlates to the size of the "bunch" they send if you're using their service (which I'm absolutely in love with!). I'd say their bunches are about 1-2 tablespoons.

10 Ounces Ground Short Rib
2 Pretzel Buns
1 Pound Sweet Potatoes
1 Red Onion
1 Bunch Thyme
3 Tablespoons Breadcrumbs
2 Ounces Cheddar Cheese
2 Tablespoons Heavy Cream
1 Tablespoon All-Purpose Flour
1 Tablespoon Butter
1 Tablespoon Fresh Hops Flowers
1 Tablespoon Whole Grain Dijon Mustard

Head to Blue Apron for the full recipe.

Matcha Fruit Antioxidant Smoothie + Hamilton Beach/Stonyfield Giveaway {CLOSED}

April 10, 2015 by Ashley 26 Comments

This post was created in partnership with Stonyfield and Hamilton Beach. As always, all opinions are 100% my own.

As soon as the weather starts to warm up, I love breaking out my blender to make smoothies for breakfast or pre- or post-workout snacks. They're a great treat for my toddler, too, who loves anything and everything in smoothie form!

But I don't always feel like digging out the big blender, cups, straws, etc. That's where this Single-Serve Blender from Hamilton Beach comes to the rescue!

This blender is perfect for when you're on the go but want a smoothie fix. The blender cup and lid are dishwasher safe, which is a huge plus for me. I tend to make my smoothies on the thick side, and this blender definitely needs a little more liquid than my other one to get the smoothies going.

For this particular smoothie, I wanted to get an antioxidant boost from Japanese Matcha and blueberries. I had a really ripe banana on hand, so I used that along with some ice cubes, although I'd normally add a frozen banana and omit the ice.

For sweetness, I used just a tablespoon of honey and added a silky smooth cup of plain Petite Crème. You could use a flavored variety if you prefer, but I was trying to keep the sugar to a minimum here.

I was hoping this would be a green smoothie, but the blueberries made it look... well... less than photogenic. But it was totally delicious! I love the earthiness that Matcha adds to this smoothie, but definitely feel free to add more honey if you'd like it to be a little sweeter. And if you happen to have frozen blueberries on hand, definitely substitute those here for the fresh to add a little extra iciness.

I already have plans to make another green smoothie with this blender, and that one is going to get a major dose of kale along with the Matcha!

Want to win your own Single-Serve blender, along with a stash of Stonyfield yogurt coupons? To enter to win, leave a comment below telling me your favorite smoothie flavor combo. The contest will close on Friday, April 17, 2015 at 12 noon (Eastern Standard Time). One winner will be chosen via random.org and will be contacted via email to get mailing information. Prize will be shipped by the sponsor. U.S. residents only. Good luck, everyone!

UPDATE - The winner has been selected via random.org - CONGRATS to Mariaelena!

Roasted Salmon, Fennel & Castelvetrano Olives with Cara Cara Orange, Farro & Salsa Verde

April 9, 2015 by Ashley 1 Comment

Tender, flaky salmon is the star of the show in this comforting, sweet-and-salty meal.

This was one of our favorite Blue Apron meals to date. There are a lot of flavors going on here, but they all work beautifully together!

I've never roasted olives before, and was really pleased with the results. The fennel and onions get nice and sweet while roasting. I will say that if your pieces of salmon are on the thin side, you might want to roast them for a little less time to make sure they don't overcook. I would have liked mine a little less cooked.

The sweetness from the oranges goes really well with the salty olives and capers, and the salsa verde that goes over the top was the perfect accompaniment.

We really enjoyed this meal, and will definitely be making it again!

Bonus tip - if you're getting this from Blue Apron and the almonds are in a bag, instead of finely chopping the almonds, you can smash them with your knife handle to quickly and easily pulverize them. Saved me some time and was less messy!

A photo posted by Ashley Covelli (@bigflavors) on Mar 25, 2015 at 6:46pm PDT

2 Skinless Salmon Fillets
⅔ Cup Pearled Farro
1 Fennel Bulb With Fronds
1 Cara Cara Orange
1 Clove Garlic
1 Red Onion
1 Large Bunch Parsley
2 Ounces Castelvetrano Olives
3 Tablespoons Sliced Almonds
1 Tablespoon Capers
¼ Teaspoon Fennel Pollen

Head to Blue Apron for the full recipe.

Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds

April 8, 2015 by Ashley 9 Comments

Tossing veggies with your favorite vinaigrette, roasting and topping them with toasted seeds makes a quick and delicious side dish!

https://www.instagram.com/p/0OR1SdSXQ2/

Back in March, our Supper Club theme was Green. I was working on some green tea truffles, but the recipe proportions were so off that it wasn't salvageable. So I looked at what I had on hand to make something green that was quick and easy.

I had some asparagus in the fridge, and leftover vinaigrette from the salmon recipe that I had made a few days before that.

I also love roasted tomatoes, and I had a bunch of multi-colored ones on hand, too.

Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds

While this was roasting, I quickly toasted some sunflower seeds in a dry skillet on the stovetop. It added a really nice crunch to the top.

Feel free to use any vinaigrette you have on hand, or even just a quick mix of oil and vinegar with a spritz of lemon or lime juice. Easy peasy!

If you're looking for some more ways to use asparagus, one of my favorites is to roast it in the oven tossed with a little olive oil and our favorite homemade grill seasoning blend. This recipe for roasted white asparagus, new potatoes and brussels sprouts with dijon vinaigrette is another great option! We also enjoy this baked asparagus with balsamic butter sauce.

I was definitely disappointed that the truffles were a flop, but this side dish was well received by the club, and it definitely felt good to be able to throw something together that was so tasty!

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Panang Tofu Curry

April 6, 2015 by Ashley Leave a Comment

Carrots, bell peppers and turmeric make this a colorful curry.

I'm a big fan of all types of curries, so I was excited to find a quick and easy weeknight version.

This curry has potential, but unfortunately didn't pack much flavor as written. I also find that sometimes when tofu is just cut up and added to dishes, it doesn't really shine, so I think that pan-frying the tofu first would be a good thing. It would also add some really nice texture.

I think if the spices were amped up in this recipe, it would have worked better for us. It got great reviews over on Epicurious, so it's definitely right for some people. We just weren't too fond of it.

1 ½ tablespoons olive oil
½ cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
¼ cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13 ½-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 ½ teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
1 ½ cups ¼- to ⅓-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper, cut into ¾-inch pieces

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

* Available in the Asian foods section of many supermarkets and at Asian markets.

Head to Epicurious for the full recipe

Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

April 3, 2015 by Ashley 6 Comments

A quick pan sauce is the perfect finish for these crispy-skinned chicken thighs. A family favorite single skillet meal that's perfect for busy weeknights!

My husband and I have an understanding in the kitchen. Whoever cooks is excused from having to wash the dishes. We both try to clean as we go, but we generally try to make sure we don't make a huge mess for the other person in the kitchen.

So single-skillet meals are a way to score some brownie points!

A photo posted by Ashley Covelli (@bigflavors) on Mar 18, 2015 at 6:04pm PDT

I made this as a way to use up some ingredients that I had hanging out in the kitchen, and the results were delicious!

I love tomatoes, and when they're roasted with the chicken in the bacon-y, rosemary infused pan drippings, they taste even better!

Overhead view of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

There is a nice amount of juice from the tomatoes left in the pan once it comes out of the oven, in addition to the chicken and bacon bits. A quick pan sauce is a wonderful way to utilize this goodness, and add an extra layer of flavor on top of the crispy-skinned chicken thighs.

I served this with Diane's Colcannon and Irish Soda Bread for St. Patrick's Day this year, and it was a big hit. It's really easy to make, and pretty quick, too. Definitely a great idea for a busy weeknight.

¾ view of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

Looking for more one pan recipes? Check out some of our favorites:

2 photos - one overhead view and one ¾ vies of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

Diane's Colcannon

April 2, 2015 by Ashley Leave a Comment

Cabbage and bacon are folded into these mashed potatoes, complete with a well of melted butter!

When I saw this recipe for a spin on the classic Irish colcannon, I knew I had to put it on our St. Patrick's Day menu.

I mean, come on... a WELL of melted butter?!

This recipe was pretty simple to make. I left the skins on the potatoes because it was easier and I enjoy the flavor/texture.

We had a ton of leftovers from this recipe, so we brought them to my in-laws' house a few days later as a side dish for the meatloaf that my Father-in-law made with my toddler. It was a big hit!

I served the colcannon with Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes (recipe coming soon!) and Irish Soda Bread for dessert. It was a delicious meal!

A photo posted by Ashley Covelli (@bigflavors) on Mar 18, 2015 at 7:11pm PDT

2 ½ pounds potatoes, peeled and cubed
4 slices bacon
½ small head cabbage, chopped
1 large onion, chopped
½ cup milk
salt and pepper to taste
¼ cup butter, melted

Head to Allrecipes.com for the full recipe.

Irish Soda Bread

April 1, 2015 by Ashley Leave a Comment

This tender, orange-scented, currant-studded bread is a sweet way to end your meal.

I had my toddler help me bake a loaf of Ina Garten's Irish Soda Bread for a little St. Patrick's Day fun this year.

This bread was hands-down the best Irish soda bread I've tasted! It was tender, fragrant and highly addictive!

I loved the addition of currants. They're smaller than raisins, and they give you bright little pops of sweetness in every bite.

We managed to save a little of the (giant!) loaf to bring over to my in-laws' house a few days later, and they loved every bite!

This recipe is super simple to put together, and you're rewarded with a delicious loaf of bread!

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoons kosher salt
4 tablespoons (½ stick) cold unsalted butter, cut into ½-inch dice
1 ¾ cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Head to Ina Garten for the full recipe.

Chorizo & Chickpea Ragú with Crispy Polenta & Pickled Okra Bee Pollen Relish

March 31, 2015 by Ashley 5 Comments

Last month, I was busy upstairs with a work deadline, and I realized that it was almost dinnertime and I had zero idea what I was going to make. So I told my husband that he should go through the kitchen and put together a mystery box of 4 ingredients for me a la Chopped and I'd make dinner using those ingredients.

He was beyond thrilled to be able to pick out the challenging ingredients. I heard both him and our toddler giggling up a storm in the kitchen and was pretty terrified that they found something terrible in the depths of our kitchen that I totally forgot about.

When they assembled the mystery basket, I was called downstairs and told that there were 5 ingredients in there, and that I was allowed 1 veto. Game ON.

A photo posted by Ashley Covelli (@bigflavors) on Feb 16, 2015 at 2:58pm PST

The mystery ingredients were polenta, pickled okra, bee pollen, zahatar and fresh chorizo. I was excited to start cooking with these ingredients that seemed to not go together.

I was definitely nervous, but without Ted Allen narrating or any time limit or competitors nearby, I was pretty relaxed and got to work on the components of my dish.

A photo posted by Ashley Covelli (@bigflavors) on Feb 16, 2015 at 3:59pm PST

I took the chorizo out of the casings and crumbled it into a hot skillet. I added some canned chickpeas and fresh spinach to bulk it up and made it into a sort of spicy play on Italian meat sauce.

I was between the zahatar and bee pollen for my veto, but thought that the sweetness of the pollen would work well with the pickled okra in a tangy relish that went on top of everything. I decided to pan-fry the polenta to get it nice and crispy and make a base for the rest of the dish.

The results totally blew us away! It was fantastic and really unique. The spiciness from the chorizo played off of the tangy relish, and the crispy polenta was the perfect base for everything. And since the chorizo has so much flavor inside it, I didn't need to add any seasoning to the sauce. Dino even asked me if I'd make it again! That's high praise in this house!

I think this was a fun experiment, and something that really involved the entire family in dinner planning. We're going to make it into a regular feature here on Big Flavors from a Tiny Kitchen. I hope you all enjoy!

Speaking of secret ingredients, last year I got to preview a new, limited edition, seasonal culinary surprise box called MARY’s secret ingredients. The boxes are filled with gourmet and artisanal ingredients to inspire you to get in the kitchen. I really enjoyed the box I received last year - I was definitely impressed with the quality and variety of the ingredients and found several new products because of it!

Each box is $25.95, and a percentage of the profits are being donated to Feed the Children. I’m looking forward to getting my next box full of springtime goodies! 2500 boxes are available for spring 2015, and Mary has offered one for me to give away to my readers as well.

Big Flavors readers also get a discount for $16 off on one year subscription (4 boxes - one for each season) by using promo code MSIBIGFLAVORS (expires April 25th, 2015).

To enter to win, leave a comment below telling me what secret ingredient you would put in a mystery box. The contest will close on Friday, April 10, 2015 at 12 noon (Eastern Standard Time). One winner will be chosen via random.org and will be contacted via email to get mailing information. Prize will be shipped by the sponsor. U.S. residents only. Good luck, everyone!

*Note: I will be receiving a Spring box for sharing this product with my readers, but was in no other way compensated. As always, all opinions are 100% my own.

UPDATE – The winner has been selected via random.org – CONGRATS to Kristin G!

Orange Beef Lo Mein with Gai Lan & Napa Cabbage

March 29, 2015 by Ashley Leave a Comment

Fresh orange zest and juice liven up this beefy Chinese noodle dish.

I love noodle bowls. There are so many possible combinations of toppings, so I was definitely intrigued by this recipe from Blue Apron.

It was good, but not anything special. I was surprised that this dish ended up being kind of bland, even though there were a lot of flavors going on in the recipe.

My husband and I both ended up adding some hoisin sauce and sambal oelek to pep up the flavor. This dish definitely has potential, but as it's written, it didn't wow us.

8 Ounces Ground Beef
5 Ounces Lo Mein Noodles
3 Scallions
2 Cloves Garlic
½ Bunch Gai Lan
1 Navel Orange
½ Pound Napa Cabbage
1 ½ Tablespoons Cornstarch
1 Tablespoon Mirin
1 Tablespoon Soy Sauce
2 Teaspoon Orange Beef Spice Blend (Chinese Five-Spice Powder, White Sesame Seeds, Dried Orange Peel & Ground Ginger)

Head to Blue Apron for the full recipe.

Rosemary Beef & Peas Over Grits

March 28, 2015 by Ashley 1 Comment

A simple yet rich, fragrant and comforting dish that's great served over grits or rice.

I made up this recipe as a way to use up some odds and ends that I had hanging out in the refrigerator, and it was delicious! Worcestershire sauce, Dijon mustard and tomato paste deepen the flavor of this hearty dish.

I had quick cooking grits on hand, which made for a speedy base for this beefy topping. It would also be great over rice or polenta, or even on top of pasta.

Pizza with Fresh Vegan Moxarella Cheese

March 27, 2015 by Ashley Leave a Comment

Guys, this recipe is a total game changer.

Cashews are blended with hot water, tapioca starch, garlic, lemon, salt & olive oil and cooked until super stringy - just like fresh mozzarella!

AKA my (Italian) lactose intolerant husband can now enjoy fresh mozzarella cheese again. And it's easy!!

I'll admit - I was a bit skeptical. I loooove cheese, and I didn't think it would be THAT good. But it totally was! The texture was almost exactly like fresh mozzarella. It was nice and melty and stringy and totally satisfying.

And somehow - it actually tasted like cheese! My husband said that if I hadn't told him it wasn't real mozzarella, he may not have known. This is huge!!

The "cheese" comes together in a saucepan, and then you can dollop it onto your pizza before baking it. If you have a high speed blender, you don't even need to soak the cashews, which is totally awesome.

I made another batch of Lazy Pizza Dough for this, and it worked out great! My only mistake was not putting enough cornmeal on the paddle, which is why my pizza shape is... interesting. It rolled over on itself and made a big ol' mess, but I kind of think it turned out looking like a butterfly.

A delicious butterfly.

All I put on this pizza was sauce, the fresh moxarella and a drizzle of olive oil. After it came out of the oven, I added some fresh basil leaves. It was a HUGE hit at the dinner table, and definitely something I'll be making again.

¼ C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
1 C. hot water
2 T. + 1 t. tapioca starch
1 T. extra virgin olive oil (optional)
1 small garlic clove, minced
¾ t. sea salt
1 t. fresh lemon juice

Head to One Green Planet for the full recipe.

Lazy Pizza Dough

March 23, 2015 by Ashley 5 Comments

Break out your pizza stone! This pizza dough can be prepared either 22, 12 or 6 hours in advance.

My mom got me a pizza stone a while back, and I've never used it to make a pizza completely from scratch. It was great for Garlic Naan and for heating up leftover/frozen pizza, but how had I never made my own pizza dough to bake on this beauty?

Deb over at Smitten Kitchen had exactly the recipe that I was looking for. I've made this super simple crust twice now, and both times it has been wonderful! It gets nice and crispy on the pizza stone, and looked absolutely beautiful.

I topped my pizza with some jarred pizza sauce, tore some fresh mozzarella over that and drizzled a little extra virgin olive oil over everything. After baking, I scattered fresh basil leaves on top and served it. I can't wait to try out more topping combinations, too!

My Italian husband was majorly impressed 🙂

3 cups (375 grams) all-purpose flour (bread flour works too)
Slightly heaped ⅛, ¼ or ½ teaspoon active dry yeast (for Overnight, All-Day, or Part-Day Schedules respectively, above)
1 ½ teaspoons sea or kosher salt
1 ¼ cup water, plus an additional tablespoon or two if needed

Head to Smitten Kitchen for the full recipe.

Cuban Panini

March 22, 2015 by Ashley 4 Comments

Tender citrusy, garlicky roast pork is layered with pickles, ham, Swiss cheese and a slathering of grainy mustard and sandwiched between crusty bread.

We had a bit of Mojo Marinated Pork leftover, and I thought it would be nice to use it to make delicious Cuban panini.

To make the panini, first I preheated my panini press. While it was heating up, I sliced open 2 big pieces of crusty ciabatta bread and slathered the insides with grainy mustard. I added a layer of dill pickle slices on the 2 bottom slices. I topped that with a layer of the shredded Mojo Marinated Pork, a layer of sliced ham and a layer of sliced Swiss cheese. I closed the sandwiches up and wrapped them both with aluminum foil.

I cooked them in the panini press until they were nice and warm and the pickles created a nice steam that permeated the pork. The meat was nice and warm and cheese (although it doesn't look like it in the photo) was nice and melty.

This was a great way to use up the leftover pork. You could use any roast pork, but these flavors work really well here.

Skinny Banana Nut Chocolate Chip Muffins + Oh My Yog! Review

March 20, 2015 by Ashley 2 Comments

This post was created in partnership with Stonyfield. As always, all opinions are 100% my own.

Who says you can't have delicious, chocolatey muffins and feel good about eating them?

For this muffin recipe, I mixed in half whole wheat flour and used honey to boost the sweetness. I also added one of my new favorite ingredients - Stonyfield's Viva la Vanilla Petite Crème!

The Petite Crème helped keep the muffins moist, since whole wheat flour can make baked goods a bit dense. It also added a nice vanilla bean aroma throughout.

I had a gigantic bag of Ghirardelli 60% cacao bittersweet baking chips ~~that I impulse bought at a wholesale club~~ in my kitchen, and I love them, so that's what I used here. I really like that they're larger than regular chips and make little pools of dark chocolate. Mmmm...

These muffins turned out really well! I had a tough time getting them out of the muffin liners though, so next time I think I'll grease the muffin tin really well instead.

Speaking of new Stonyfield goodness, allow me to introduce you to my new snack time BFF: Oh My Yog!

Oh My Yog! is a whole milk yogurt with a layer of cream on top, a honey infused center and a thick, jammy fruit layer on the bottom. I wasn't expecting it to be AS good as it was - holy YUM!!

They're beautifully smooth and creamy, and I seriously hid them in my refrigerator so I wouldn't have to share. Shhh...

So far, I've tried the Wild Quebec Blueberry and Apple Cinnamon combos, and I'm absolutely in love. I can't wait to try out the others, too (Gingered Pear, Orange Cranberry, Madagascar Vanilla Bean and Pacific Coast Strawberry).

Shrimp Po' Boy Sandwiches with Butter Lettuce & Apple Salad

March 19, 2015 by Ashley Leave a Comment

Cajun-spiced shrimp are pan-fried for a healthier take on this Creole classic.

I love a good po' boy, and this was the first time I had one that didn't involve deliciously deep-fried shrimp. This sandwich packs a lot of flavor, so the calories saved were definitely worth it.

We also enjoyed the mustardy apple salad that went alongside these sandwiches. Butter lettuce is just so beautifully tender, which is a nice contrast to the crusty, toasted bread.

8 Ounces Shrimp
2 Sandwich Rolls
⅓ Cup Mayonnaise
1 Apple
1 Head Butter Lettuce
1 Lemon
1 Large Bunch Parsley
3 Tablespoons Whole Grain Dijon Mustard
2 Tablespoons Sweet Pickle Relish
1 Tablespoon Po' Boy Spice Blend (Sweet Paprika, Celery Seeds, Dried Parsley, Ground Mustard, Cornstarch, Blue Apron Cajun Spice Blend)
1 Mini Bottle Tabasco Hot Sauce

Head to Blue Apron for the full recipe

Slowly Cooked Salmon with Roasted Brussels Sprouts, Avocado & Apples

March 18, 2015 by Ashley Leave a Comment

This post was created in partnership with JCPenney. As always, all opinions are 100% my own.

Last month, I was fortunate enough to be invited to attend a party for the newly revamped Epicurious.com and the launch of their new cookware collection exclusive to JCPenney.

A photo posted by Ashley Covelli (@bigflavors) on Feb 3, 2015 at 3:59pm PST

Chef Dan Kluger hosted an exclusive cooking demo at NYC's Bouley Botanical to show off the cookware and chat with Epicurious Food Editor Rhonda Boone and Restaurant Editor Matt Duckor.

I really enjoyed watching him cook, and getting tips on the best way to slow roast fish at home (200-250°F, nice and low).

A photo posted by Ashley Covelli (@bigflavors) on Feb 3, 2015 at 6:16pm PST

I had a wonderful time sampling several delicious dishes and cocktails while I was there, including the salmon dish that Chef Kluger prepared. The recipe was printed out on recipe cards, and I made sure to grab one so I could recreate that deliciousness at home!

A photo posted by Ashley Covelli (@bigflavors) on Feb 3, 2015 at 5:48pm PST

Another one of my favorites was Chef Camille Becerra's Black Rice & Radishes w Puffed Kasha, Flax & Mint. It was such a fresh and interesting dish. I definitely snuck an extra serving of this beauty!

A photo posted by Ashley Covelli (@bigflavors) on Feb 15, 2015 at 4:55pm PST

The new Epicurious cookware is absolutely gorgeous! It's professional-grade and comes in hard anodized, aluminum non-stick, stainless steel and enamel cast iron light options. All except the enamel cast iron have a unique belly shape and silicone handles, which stay cool to the touch.

I really like the glass lids, since they help you see what's going on inside the pots and pans while you're cooking. They're oven safe up to 350°F, which is great for recipes like this salmon where you do both stove top and oven cooking for the same recipe.

So finally, on to the salmon!

I made this at home knowing it was going to be a bit of an undertaking, since it had so many separate components. It turned out fabulously, but there were definitely a few snags I ran into while working with the recipe.

For me, this recipe made enough Brussels sprouts for 2 main course servings and a lot of dressing (which was fine, as I've been enjoying using the leftovers on other dishes!). Then when I got to the salmon, I knew one 4 ½ ounce piece wouldn't be enough for us, so I used 1 pound total, cut into 2 portions so my husband and I would each have a nice-sized piece of fish. I used 2 sprigs of rosemary - one for each piece of fish. I left the garnish as written, without scaling it up or down and it was enough for both of us (although it was SO tasty that a bit more wouldn't have hurt!).

Since the Epicurious cookware is oven safe, I used one of the sauté pans with the lid on to cook the salmon, and it came out beautifully. I attempted to cover it with 2 layers of plastic wrap, as directed, but it didn't want to cooperate, so on with the lid. Easy peasy.

Pan-fried herbs, red chili peppers and sunflower seeds adorn this succulent seafood dish. The salmon just melts in your mouth so beautifully! The slow cooking method is absolutely spot on for this. I really loved the tanginess of the dressing and the crunch of the apples with the creamy avocado and roasted Brussels sprouts.

The next time I make this (and there will most definitely be a next time!), I'll work on scaling things a little differently to prevent some of the confusion in the kitchen. It's a dish that has a lot going on, but it all works together incredibly harmoniously. It was a huge hit at my dinner table!

Mojo Marinated Pork

March 16, 2015 by Ashley 5 Comments

This incredibly tender citrus pork is served with a garlicky dipping sauce and sweet rum-glazed plantains.

The main course for our Citrus themed Supper Club dinner was this succulent marinated pork dish. I prepped it the night before and roasted it and made the sauce and plantains before everyone came over.

It was impossible to find a pork shoulder that was under 9 pounds, so I cut some off and froze it for later.

The only major note I have for this dish is that it doesn't actually instruct you to put the marinade ON the pork before it goes into the refrigerator. I'd say this is pretty key in getting that flavor into the pork, so make sure you add it before you cook it.

The dipping sauce was absolutely delicious, and the plantains were beautifully caramelized and glazed.

This was a big hit - it's perfect for a dinner party.

4 ½ cups fresh orange juice, divided
1 ¼ cups fresh lime juice, divided
1 orange, zested
1 lime, zested
½ cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
½ cup olive oil
1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
Salt and freshly ground black pepper
Mojo Dipping Sauce, recipe follows
Plantains with Rum and Brown Sugar, recipe follows

Mojo Dipping Sauce:
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
½ cup orange juice
¼ cup lime juice
¼ cup extra-virgin olive oil

Plantains with Rum and Brown Sugar:
4 tablespoons unsalted butter
½ cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into ½-inch thick slices
½ cup dark rum

Head to Bobby Flay for the full recipe.

Lemon Caper Marinated Shrimp

March 15, 2015 by Ashley 1 Comment

This cool and refreshing make-ahead appetizer is sure to be a hit at any dinner party.

In addition to these killer Kumquat and Fennel Smash cocktails, I also picked this make-ahead seafood appetizer to serve at our citrus themed Supper Club dinner.

I spotted this dish over on Velva's Instagram account earlier this year and knew I had to make it sometime soon.

I really enjoyed the mix of ingredients in this dish. I'm all about capers lately, and the poppy seeds were a really nice addition. It's tangy and slightly sweet. There were a lot of onions, so maybe next time I'd cut it down to one.

It makes enough for a crowd, and was a big hit with my Supper Club.

3lbs. large raw shrimp, peeled and deveined
1 cup fresh lemon juice
2 white onions, sliced
1- ½ cups rice wine vinegar
1-cup extra virgin olive oil
⅓ -cup drained capers
2 Tablespoons minced parsley
2 teaspoons kosher salt
1 Tablespoon poppy seeds
2 Tablespoons minced garlic
1 Tablespoon sugar

Head to Tomatoes on the Vine for the full recipe.

Pi Day 2015 Pie Roundup

March 14, 2015 by Ashley 1 Comment

Who needs an excuse to eat more pie? I'm not making a new pie for Pi Day this year (I'm making some truffles for this month's Supper Club dinner instead), but I can't let the day go without celebration.

So grab a fork and jump in to my 10 favorite (sweet and savory) pie recipes from the past year.

Grandma Ople’s Apple Pie - this classic apple pie showcases a lattice crust that's covered in a thickened brown sugar and butter mixture before being baked until golden. It's majorly swoon-worthy.

Sweet Potato Pie - this silky smooth pie is perfect for any holiday table. Plus, it's basically like eating a serving of vegetables, right? 😉

Triple-Chocolate Pumpkin Pie - this indulgent, chocolatey pie is almost too pretty to eat. ALMOST.

Spinach, Green Onion, and Smoked Gouda Quiche - prefer a savory pie option? Smoked gouda gives this light and creamy quiche an almost bacon-y flavor. Sooooo good!

Peanut Butter Brownie Pie with a Pretzel Crust - because peanut butter and chocolate are BFFs that invited pretzels to the party, and you don't wanna miss it!

Bourbon Bacon Pecan Pie with a Whole Wheat Crust - this rich, decadent combo is a total showstopper!

Chicken Pot Pie - a comfort food classic that's always a hit.

Blueberry-Rhubarb Pie - sweet, tart and delicious. Also my first really successful attempt at lattice work!

Chocolate Cream Pie with Orange Zested Whipped Cream - this pie made an appearance at last year's Thanksgiving table, and it was gorgeous! It packs a ton of flavor and my family loved it.

Coconut Cream Pie - coconut cream pie always reminds me of my Grandpa. This one was a hit with my Supper Club!

Are you celebrating Pi Day? What's your favorite type of pie?

Rice Pudding with Stonyfield Vanilla Petite Crème + Oscars Party

March 13, 2015 by Ashley 1 Comment

This post was created in partnership with Stonyfield. As always, all opinions are 100% my own.

Rich, creamy rice pudding gets a vanilla infusion in this decadent dessert recipe.

This rice pudding was out-of-this-world delicious, and the Confiture de Lait topping somehow made it even better!

I didn't put enough water in my pan while the Confiture de Lait was cooking, and it was a little... less than photogenic. But it was insanely delicious nonetheless.

I ~~invited myself over~~ asked my friend Julia if I could have a small gathering at her house to watch the Oscars and check out Stonyfield's new Petite Crème ad.

What can I say, people are pretty willing to have you commandeer their TV when you're providing drool-worthy desserts and libations! And the desserts were outstanding!

Stonyfield sent over some goodies to help make my Oscars party even more fun - helloooooo, 2015 Awards Night BINGO! The squares on the cards were hilarious - things like "winner walks the wrong way off the stage", "winner has an accent" and "Neil Patrick Harris does magic" were totally cracking us up.

The Petite Crème wine charms helped keep us from mixing up our Prosecco glasses while we were trying to score that first BINGO. For the record, I came in DEAD LAST, but I always love a good game, so I had a blast anyway.

In addition to the rice pudding, I made these adorable Chocolate Covered Raspberry Petit Fours with Petite Crème Filling that were a big hit. The brightness of fresh fruit was perfect with the rest of the decadence.

We also enjoyed one of Stonyfield's new bite-sized frozen treats - Frozen Yogurt Pearls. These little beauties are only about 20 calories per pearl, and each has a flavor of frozen yogurt wrapped in a second flavor of fruit skin. The technology used to make the skins was even named one of TIME Magazine's Top 25 Inventions of 2014!

The flavor combos were all delicious - I don't think I can pick a favorite! And I love that they're melt-free, mess-free and satisfying without being too rich.

Although, I suppose if you're eating them with rice pudding and petit fours and Prosecco...

AHEM.

All in all, my Oscars party was a big, delicious success. I can't wait to make this rice pudding again. It was beyond delicious!

Kumquat and Fennel Smash

March 12, 2015 by Ashley 3 Comments

This incredibly aromatic mocktail is delicious on its own or with a splash of gin!

Our February Supper Club dinner was all about citrus! We hosted this month, so we wanted to serve up a delicious cocktail to go along with our meal.

Enter this beauty.

Kumquats and fennel are muddled together to form the base of this fragrant beverage. Orange and lemon juices add even more citrus punch, and tonic water adds a welcome bit of effervescence.

I didn't have any agave, but I did have brown rice syrup, so I substituted that and it worked out beautifully!

This was a huge hit with my Supper Club! A few of us added a splash of gin at the end, and it was fantastic like that, too. It's a really interesting and unique beverage that also ends up being a snack, since you get bits of kumquat and fennel while you drink.

3 kumquats, cut in half
3 heaping tablespoons chopped fennel
½ ounce freshly squeezed lemon juice
½ ounce agave nectar
1 ½ ounces freshly squeezed orange juice
Ice
Fever Tree tonic water
Garnish: 1 kumquat, sliced in rounds, on a toothpick

See Serious Eats for the full recipe.

Balsamic Red Wine Marinated London Broil

March 11, 2015 by Ashley 1 Comment

Garlic and dried Italian seasoning amp up the flavor in this easy, beefy main course.

I haven't had London broil in a long time. It's a great cut of meat for marinating. I put this together in the morning and popped it into the broiler at dinnertime for an easy, delicious meal.

The reduced marinade was a great drizzled over the meat and some quick cooking grits that I made as well. I threw a handful of baby bell peppers onto the broiler pan with the meat, flipped them when I flipped the meat, and it made for a great side dish.

Chicken & Sage Biscuit Pot Pie with Cremini Mushrooms & Purple Top Turnip

March 10, 2015 by Ashley 1 Comment

Herbed drop biscuits take the hassle of pie crust out of this comfort food classic.

I love chicken pot pie, but I don't make it very often. The last time I did, it was a big hit. But there's definitely something to be said for using biscuits instead of a pie crust.

The sage flavor is fairly strong in this dish. We really enjoyed it, ant it made 4 servings for us, which was nice for lunches during the week.

Next time, I think I'd add some frozen peas to this, too. I really enjoy the flavor that they add, plus that bright green color is really nice.

Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.

2 Boneless, Skinless Chicken Breasts
1 ½ Cups Buttermilk Biscuit Mix
3 Ounces Cremini Mushrooms
2 Carrots
2 Stalks Celery
8 Ounces Purple Top Turnip
1 Red Onion
1 Bunch Sage
3 Tablespoons All-Purpose Flour
3 Tablespoons Chicken Demi-Glace
¼ Cup Heavy Cream

See Blue Apron for the full recipe.

Korean-Style Tteok with Spicy Pork "Ragù" & Gai Lan

March 8, 2015 by Ashley 1 Comment

Korean rice cakes take the place of pasta in this Asian spin on an Italian classic.

This was my first time cooking with Korean rice cakes, and I absolutely loved them! If you'd like to get more acquainted with these rice cakes, Serious Eats has a really great primer.

This dish was packed with flavor. Sweet and salty and garlicky - some of my favorite flavors! You can add more or less of the gochujang and sweet soy based on how you want the sweet/spicy balance (I added the full amount of both).

This was a really fun spin on pasta with meat sauce. I loved the Korean flair and combination of ingredients. This is definitely something I'll be making again!

10 Ounces Ground Pork
8 Ounces Korean Rice Cakes
1 Bunch Gai Lan
3 Cloves Garlic
2 Scallions
1 Yellow Onion
1 1-Inch Piece Ginger
2 Tablespoons Sweet Soy Sauce
2 Tablespoons Heavy Cream
1 Tablespoon Garlic Black Bean Sauce
1 Tablespoon Gochujang

See Blue Apron for the full recipe.

Chicken Charlemagne with Roasted Root Vegetables & Parsnip-Potato Mash

March 7, 2015 by Ashley 1 Comment

Crispy sage leaves are the perfect finish for this comforting chicken dinner.

This was one of our favorite Blue Apron dishes to date. The demi-glace adds such a rich flavor to the pan sauce, and the crispy sage provides a welcomed bit of crunch at the end.

This combination of roasted veggies was colorful and delicious. I loved the bits where they got nice and charred.

Mixing parsnips and potatoes is such a great way to add more interest to a meal. It makes them a bit lighter than standard mashed potatoes and the flavor of the parsnips really shines.

This was a great, comforting meal that I'm definitely planning to make again!

2 Airline Chicken Breasts
2 Ounces Brussels Sprouts
2 Carrots
3 ½ Ounces Parsnips
8 Ounces Purple Top Turnip
1 Russet Potato
1 Large Bunch Sage
3 Tablespoons Chicken Demi-Glace
2 Tablespoons Butter
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Charlemagne Spice Blend (Ground Mustard, Black Mustard Seeds & Ground Bay Leaf)

See Blue Apron for the full recipe.

11 Favorite Soup + Stew Recipes

March 6, 2015 by Ashley 1 Comment

Things have been quiet in my tiny kitchen this week... well, other than the sound of everyone sneezing and coughing up a storm. Ack!

All this "bleh" got me thinking about our favorite soup recipes. Nothing says comfort like a big bowl of soup when you're feeling under the weather.

Except sleep. Which I need more of desperately. Can someone pass that memo along to my 3-year-old? 😉

Hearty Delicata Squash and Lentil Soup: this is a light-yet-hearty soup that's perfect for dunking pieces of crusty bread into. Feel free to use any veggies you have on hand in this recipe - it's a great way to clean out the fridge.

Grandpa Henderson’s Beef Stew: my spin on one of my favorite childhood meals. Tender pieces of beef, lots of veggies and plump barley are simmered together in this comfort food classic.

Spicy Turkey Three-Bean Chili: OK, admittedly NOT a good idea if you have a sore throat (I learned that one the hard way!), but definitely a good one to help clear out your sinuses with all that heat. You could always tone back the spices a bit - it's great either way!

Vietnamese Pho: Beef Noodle Soup: this soup most definitely has healing powers! The rich bone broth and aromatic herbs and spices are beautifully soothing.

Green Lentil Soup with Coconut Milk and Warm Spices: this vegan-friendly soup is simple to put together and packs in a lot of warm, comforting flavors.

Curried Apple Soup: a rich, velvety soup that's cooled off with a dollop of sour cream.

Thai Chickpea Soup: surprisingly filling for a broth-y soup, this soup has the brightness of fresh lime juice to liven it up.

Midwinter Minestrone: a hearty soup that's full of veggies and pasta. Easily adaptable for vegetarians.

Curried Peanut and Tomato Soup: This one was a surprise hit at our Supper club. Rich and creamy and delicious!

Witches’ Brew Cheesy Spinach Soup: this Halloween-inspired soup is good any time of year!

Chicken Noodle Soup: this is the soup that my husband makes every time anyone in the house comes down with a cold. He spends lots of time on it, and it's full of love!

Banana Leaf-Steamed Cod with Spiced Rice, Yu Choy & Coconut

March 1, 2015 by Ashley Leave a Comment

Seasoned cod is wrapped in a banana leaf, steamed until tender and served over a spiced rice with citrus and coconut.

This dish had a lot of potential, but the flavors didn't really wow us. It was good, just nothing special. The dish had a lot of seasoning in it, but somehow was a bit bland. I wish the coconut flavor came through more - maybe toasting the coconut flakes would have helped.

This was an interesting way to cook fish, and I'd like to try that method again with different seasonings.

2 Cod Fillets
¾ Cup Long Grain White Rice
2 Banana Leaves
2 Cloves Garlic
1 Bunch Yu Choy
1 Clementine
1 Lime
1 Large Bunch Cilantro
1 1-Inch Piece Ginger
¼ Cup Dried Coconut Flakes
2 Teaspoons Banana Fish Spice Blend

See Blue Apron for the full recipe.

Pistachio-Crusted Catfish with Clementine Salad, Israeli Couscous & Roasted Fennel

February 28, 2015 by Ashley Leave a Comment

Sweet, caramelized fennel and onion is tossed with Israeli couscous and fresh citrus in this vibrant seafood meal.

This was a nice meal, but not one of my favorites. I had a hard time getting the crust to stick to the fish, so next time, I'd probably use a beaten egg or something to dip the fish into before dipping it in the crust mixture.

I really enjoyed the mix of fruits and veggies in the couscous. The cool sweetness of the oranges was really nice with the caramelized fennel. The leftover couscous (like most things!) was delicious with a fried egg on top.

2 Catfish Fillets
¾ Cup Whole Wheat Israeli Couscous
1 Cara Cara Orange
1 Clementine
1 Fennel Bulb With Fronds
1 Red Onion
1 Ounce Arugula
1 Bunch Mint
2 Tablespoons Panko Breadcrumbs
¼ Cup Pistachios

See Blue Apron for the full recipe.

Garlicky Sun-dried Tomato Studded Couscous

February 27, 2015 by Ashley 1 Comment

This post was created in partnership with Stonyfield. As always, all opinions are 100% my own.

Couscous is a fast cooking grain that easily takes on whatever flavors you pair with it. It's wonderful to use when you need a speedy side dish.

In this colorful side dish, couscous is infused with garlic, sun-dried tomatoes and red pepper flakes. Chopped parsley is stirred in at the end for a fresh finish.

I served this with another simple recipe, Honey Salmon in Foil. It was a great, easy dinner that was perfect for a busy weeknight.

With an exhaustingly active 3-year-old in my house, it's hard to remember the days when he first started eating solid food. I used to spend a day every week or two steaming and puréeing veggies and portioning them to stash in the freezer. It wasn't as much work as it may sound like, and back then he gobbled up everything I gave him!

I also liked giving him things like bananas and avocados that could just be smashed up whenever he wanted to eat them.

Ian Avocado June 2012 — Proof that (unlike today at lunchtime) he used to loooove avocados!

Another life saver back in the early days of mommying was Stonyfield's YoBaby line, which is currently celebrating 16 years of deliciousness!

I love that all of Stonyfield's products are organic with a nice variety of flavor options. The pouches are easy to transport and really come in handy when you're on the go with a little one. Because you never know when someone will need a snack right.this.very.minute.

He tells me his favorite flavor is blueberry, and I really like the fact that some of the flavors have both fruit and veggies in them. It's easier to get kids to eat fruits than veggies a lot of times, but blending both together is almost guaranteed to be successful!

He still enjoys these YoBaby, YoToddler and YoTot pouches at snack time, breakfast and even for dessert.

A lot of my friends have babies at home who are almost ready for the solid-ish food stage, and I hope they'll enjoy these yogurt treats as much as my kiddo does 🙂

Chocolate Covered Raspberry Petit Fours with Petite Crème Filling

February 25, 2015 by Ashley 8 Comments

This post was created in partnership with Stonyfield. As always, all opinions are 100% my own.

Graham crackers are coated in bittersweet chocolate, topped with filled raspberries and drizzled with even more chocolate for a simple yet elegant dessert.

Or breakfast.

No judgement here.

I wanted to make a bite-sized dessert that would be sure to impress without taking too much effort, and I knew these beauties would be a big hit.

Chocolate and berries are always a fantastic combination. But chocolate covered berries filled with silky smooth, rich vanilla bean crème?

Come to Mama!

This recipe is super simple, just know that it does take a bit of time to fill the berries.

But it's oh so worth it. Trust me.

I used my OXO Baker's Silicone Decorating Bottle Kit to make filling my raspberries a breeze, but it would be simple to do with a regular squeeze bottle, pastry bag or zip-top bag with the tip cut off as well.

These are deliciously messy when first ~~tasted~~ assembled, but after a trip to the refrigerator to firm up, the chocolate is fully set and they're ready to go!

These would be the perfect Valentine's Day after dinner treat. I made them to bring to an Oscars party along with Chef Ludo Lefebvre's Rice Pudding (which was also insanely delicious - stay tuned for that recipe and my party recap!).

These petit fours wowed everyone who tried them! They held up pretty well in the fridge for a few days, too. The graham crackers start to lose their crispness after an extended period in the refrigerator, so the sooner you gobble 'em up, the better.

My toddler was really thrilled that the berries were had a surprise inside. He enjoyed these as an afternoon snack a few times throughout the week. He's a lucky little guy!

Potato & Chorizo Omelette with a Kinda Parsley Salad

February 23, 2015 by Ashley Leave a Comment

Chorizo adds Spanish flair to this frittata-esque dish that is topped with a bright, lemony parsley-shallot salad.

I used a cast iron skillet for this dish and it worked out beautifully. The eggs got nice and fluffy in the oven, and the fragrance rosemary ran through the entire dish.

I especially enjoyed the freshness of the parsley salad on top - it had a great bit of acidity that really balanced the whole thing.

It was great reheated as leftovers for a few days, too. Definitely a big hit!

4 small waxy potatoes, scrubbed and cut into chunks
sea salt
freshly ground black pepper
6 large free-range eggs
2 x 60 g iberico chorizo sausages, cut into 1cm thick slices
2 sprigs fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
juice of 1 lemon
extra virgin olive oil
1 bunch fresh flat-leaf parsley, leaves picked

See Jamie Oliver for the full recipe.

Chicken Mulligatawny Soup with Kohlrabi & Basmati Rice

February 19, 2015 by Ashley 1 Comment

A warm, fragrant chicken curry topped with rice and toasted coconut is the perfect way to warm up this winter!

This soup is full of exotic spices and tender chicken. I really liked the addition of rice on top to bulk it up. The toasted coconut on top added a nice bit of crunch, and the cilantro and lime juice brightened the whole thing up nicely.

I really enjoyed the pops of sweetness from the golden raisins in this soup. I'm in the mood to make more curries now, especially with the harsh winter weather we've been having in New York over the last few weeks.

10 Ounces Chopped, Boneless, Skinless Chicken Thighs
¾ Cup Basmati Rice
1 13.5-Ounce Can Light Coconut Milk
1 Carrot
½ Pound Kohlrabi
1 Red Onion
1 Lime
1 Bunch Cilantro
1 Tablespoon Ghee
¼ Cup Coconut Flakes
2 Tablespoon Mulligatawny Spice Blend (Fenugreek Seeds, Black Mustard Seeds, Ground Coriander, Ground Ginger, Ground Turmeric, Madras Curry Powder & Cayenne Pepper)
3 Tablespoons Golden Raisins

See Blue Apron for the full recipe.

Bar-B-Q Pulled Pork Fries with Cole Slaw

February 18, 2015 by Ashley 6 Comments

This post has been compensated as part of my partnership with Stubb's Legendary Bar-B-Q. As always, all opinions are 100% my own.

Take French fries to the next level by piling them with tender, slow-cooked pulled pork and tangy cole slaw for an epic plate of comfort food. Grab a fork and dig in!

This past summer, I was at a favorite local frozen custard stand when I saw that they had a menu item I had never heard of: Pulled Pork Fries.

I went up to the counter and asked the cashier about them. "The pulled pork fries... is that just pulled pork... ON FRIES?" The answer was yes, and I knew then and there that I needed to have this again sometime, but with copious amounts of cole slaw piled on top. Because cole slaw.

I've been a loyal Stubb's fan for years now - their products are absolutely delicious and free of artificial colors, flavorings and high fructose corn syrup.

When they came out with a line of All Natural Cookin' Sauces, I knew I wanted to make a batch of my own pulled pork fries at home. There are currently 4 varieties of Cookin' Sauces, and for this dish, I used the Bar-B-Q Slider Cookin' Sauce.

Inside the bag, there's a spice pack, cooking sauce and finishing sauce. There are directions for cooking in a skillet or slow cooker, and since I wanted to make a nice, tender pulled pork I decided to go the slow cooker route.

In addition to the Spice Pack and Cooking Sauce, I added some beer into the slow cooker. Beer goes so well with pulled pork, and I used the same Mermaid Pilsner that I was going to be drinking along with dinner later that night.

Pulled pork, French fries and cole slaw are all great on their own, but trust me - you're gonna want to pile all 3 of these things on top of each other, grab a fork and dive right in!

You start with a layer of crispy, lightly salted fries. Cover those with a blanket of the sweet molasses, brown sugar and beer-infused shredded pork.

Then scoop on some of the cool, creamy, tangy cole slaw and watch it all work together to create a big ol' plate of pure comfort food.

I made a big batch of cole slaw here, but feel free to cut it in half if you aren't as slaw-obsessed as I am. It does hold up well in the fridge for several days though, so it's not necessarily a bad thing to have a little extra on hand!

This would be superb with homemade fries, but that's a process that takes quite a bit of time. If you have a local restaurant who has particularly good fries, you could also take some of those home and pile all of this pork and slaw goodness on top. Yum!

Tuna and Orzo Lettuce Wraps with Parsley-Caper Vinaigrette + Giveaway {CLOSED}

February 17, 2015 by Ashley 21 Comments

This post was sponsored by Genova Seafood. As always, all opinions are 100% my own.

Do you ever find yourself needing inspiration to do something different with certain ingredients in your kitchen? I know I do.

So when Genova Seafood asked me to come up with a Mediterranean-inspired meal using their canned tuna, I knew I needed to step outside of my typical tuna salad sandwich comfort zone.

Tuna is an ingredient I don't use often enough in my tiny kitchen. It's naturally high in protein and a great source of Omega-3 fatty acids.

And since February is National Heart Health month, now is a great time to take inventory of your heart-healthy food intake.

But heart-healthy does not need to be boring!

Flaky tuna is tossed with orzo, chickpeas, sun-dried tomatoes and shallots and dressed in a tangy parsley-caper vinaigrette.

This combination is light yet substantial, perfect for both lunch and dinner. The sweetness of the sun-dried tomatoes goes beautifully with the tangy vinaigrette, and the chickpeas add a nice bit of creaminess.

The flavor and texture of the tuna is really outstanding! And I like that it's packed in pure olive oil without any additives or preservatives and certified wild-caught.

I stuffed the mixture in crisp Boston lettuce leaves and it was absolutely delicious! It would also be nice over a bed of mixed greens or even served as a straight up pasta salad without any lettuce.

This recipe is also a great make-ahead option - it gets better and better the longer it hangs out in the fridge. In fact, a platter full of endive leaves stuffed with this mix may just show up at my next dinner party - it would make such an elegant appetizer course!

Genova Seafood sent over a gorgeous Mediterranean gift basket to help inspire me to create this meal, and they want to send one to one of my readers, too!

To enter to win, leave a comment below telling me your favorite way to use canned tuna at home. The contest will close on Friday, February 27, 2015 at 12 noon (Eastern Standard Time). One winner will be chosen via random.org and will be contacted via email to get mailing information. Prize will be shipped by the sponsor. U.S. residents only. Good luck, everyone!

UPDATE – The winner has been selected via random.org – CONGRATS to Krissie!

Fire Crackers

February 16, 2015 by Ashley 2 Comments

Spicy and addictive, these crackers will be a hit at any party!

I wanted to bring an easy snack to a game night at my friend's house, and these crackers totally fit the bill.

I changed up the type of oil used in these (the original called for canola) and also went a little easier on the pepper flakes, since I use Penzeys and they're incredibly spicy.

These were really easy to put together, and it's amazing how the flavor soaks into all of the crackers. Next time, I want to use some of my Homemade Ranch Dressing Mix to keep it MSG-free.

These crackers pack a punch, and they were a big hit with my friends!

Classic Lemon Bars

February 14, 2015 by Ashley 2 Comments

A tender shortbread crust is topped with bright, tangy lemon custard and baked till set.

The edges are nice and chewy, reminiscent of your favorite brownie recipe. Except instead of chocolate, it's straight up citrus action going on here.

These bars blew us away! They were so delicious, and really easy to put together! They were great straight out of the fridge the next day, too.

The only problem I had with this recipe (that didn't end up being a problem at all) was that when I poured the lemon custard over the crust, some of the crust bubbled up and rose to the top. I was afraid I ruined the whole thing. But it was totally fine once it came out of the oven!

This recipe is fabulous. The filling comes together while the crust is baking, and it's the perfect way to satisfy your sweet tooth. Absolutely delicious!

For the Crust:

½ cup (1 stick) unsalted butter, softened to room temperature
½ cup granulated sugar
1 cup all-purpose flour
pinch of salt

For the Topping:

2 large eggs
¾ cup granulated sugar
1 teaspoon fresh lemon zest
3 tablespoons all-purpose flour
¼ cup fresh lemon juice

See Joy the Baker for the full recipe.

Challah Nutella Banana Panini

February 13, 2015 by Ashley 4 Comments

My husband brought a loaf of Challah home from NYC before one of the recent predicted snowstorms so he could make French toast for breakfast. It's been a tradition for the last few years, and one that I'm totally on board with.

Later that evening, I decided that I needed a Nutella fix.

And I needed it now.

This warm, decadent dessert sandwich combines Nutella and sliced banana between big, fluffy pieces of Challah. The butter caramelizes a bit to make this really beautiful crust that offsets all of the ooey gooey filling. It would be a great way to end your Valentine's Day dinner!

It was outstanding.

It was messy.

It was a very bad, very good thing.