This Week’s Snacks

Brownwood Farms Famous Kream Mustard

I stumbled across this delicious condiment by accident at a pottery shop if you can believe it. Oh my goodness, I was not expecting for this to be so delicious, seriously! I could almost eat it plain. The consistency is similar to a buttercream icing which holds nicely atop crackers and veggies. But the real win here is the flavor – slightly sweet with a nice warm finish. This one will surely be found in my home from now on!

P.S. – I would love if you use the links you find in this post – Amazon will give me a small commission which helps keep this blog running โ˜บ๏ธ

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Mary’s Gone Crackers

These are without a doubt my go-to snack and you can always find them in my pantry. Mary’s Gone Crackers are sooo tasty, filling and packed with healthy organic ingredients plus they are gluten free. New flavors have been released including an everything bagel option ๐Ÿ˜. Although my favorite is still the black pepper cracker with a chunk of avocado on top, you just have to try it!

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Wheat Pierogies with Asparagus & Shallots

A delicious and decadent dinner sure to impress anyone! This recipe comes together in about an hour and a half of hands on time but is sooo worth every minute. You can easily double the recipe and freeze half for a future meal. This recipe could be made with all-purpose flour if you aren’t a fan of whole wheat flour. You can also throw in some ham or bacon to make this a meatier meal but these pierogies don’t need any extras to stand out ๐Ÿ˜‰. Alright, let’s get to it!๐Ÿ‘‡

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Ingredients for about 30 pierogies:

  • 2 Cups of Flour
  • 1 Egg
  • 1/2 Cup of Sour Cream
  • 1 Stick of Butter, Room Temp
  • 1 Potato, Cooked & Peeled
  • 1/2 Cup Cheddar Cheese
  • 1 Shallot, Diced
  • 1 Cup of Asparagus, Cut into 1″ Pieces
  • Salt & Pepper

Directions:

  1. Mix flour, egg, sour cream, 1/2 stick of butter & pinch of salt together in large mixing bowl. Begin working the dough on a clean countertop without adding flour, kneading with your fingers, until a non-sticky ball forms.
  2. Cover in plastic wrap and refrigerate for at least 30 minutes.
  3. Meanwhile mix potato, cheese & salt & pepper to taste in a medium bowl. Set aside.
  4. Remove dough and roll on clean floured surface into a very thin sheet. Do 1/2 of the dough at a time, your arms will thank you! Thin dough is the key here, think millimeters.
  5. Cut dough into 2″ rounds with a cup. Fill each round with about 1-1.5 tsp of potato mixture. Pinch edges and press closed with a fork.
  6. Bring a large salted pot of water to a boil and add pierogies in 8-10 piece batches. When they float, remove from water and onto plate. About 5 minutes per batch.
  7. Once all pierogies are cooked, melt 1/2 stick of butter in a large pan over medium high heat, add shallots and cook for about 2 minutes then add asparagus, piergoies and season with salt & pepper. Cook for about 10 minutes, flipping frequently.
  8. Once pierogies begin to crisp, they are ready to eat. Enjoy!
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Caramelized Onion & Baby Kale Frittata ๐Ÿณ

A friend of mine recently suggested a breakfast for dinner so of course I wanted to come up with a decadent and savory option. I landed on this quick frittata with sweet caramelized onions and greens finished with salty feta cheese. Divine!

Ingredients for one 9″ Frittata:

  • 8 Eggs
  • 1/3 Cup Sour Cream
  • Medium Yellow Onion – Sliced into Thin Strings
  • 4 Cups of Baby Kale or Spinach
  • 1 Tbs Apple Cider Vinegar
  • 1/2 Tbs Butter
  • 1/2 Tbs Olive Oil
  • Feta Cheese – About 1/3 cup
  • Salt & Pepper

Directions:

  1. Preheat oven to 400ยบ.
  2. Heat olive oil & butter in skillet over medium heat. Add onion, season with salt & pepper and cover. 
  3. Meanwhile, in a medium bowl, whisk together eggs, sour cream, salt & pepper.
  4. Continue to cook onions, stirring occasionally, until onions are soft and begin to brown then lower heat to medium-low and add apple cider vinegar and greens. Cover and let greens begin to wilt (about 4 minutes). 
  5. Use a wooden spoon to get all of the browning off the bottom of the pan and mixed into the onions & greens. 
  6. Transfer and spread onion & greens into 9โ€ oven safe baking dish and gently pour in egg mixture.
  7. Bake for 20-25 minutes or until the middle of the frittata is set.
  8. Remove from oven and top with feta cheese and chopped uncooked greens. Enjoy!

I hope you give this delicious recipe a try and let me know what you think! ๐Ÿ˜Š

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Vegan Burritos ๐ŸŒฏ

This is the perfect recipe for a flavor packed and delicious meal! The secret is not to overcook the sweet potatoes so you get a good mix of textures from the onions, peppers, sweet potatoes and any other filling you choose to throw in. I added rice cooked with lime zest, a diced tomato, salt & pepper; black beans and diced avocado – so yummy! Alright, let’s get to it ๐Ÿ‘‡

Ingredients for 3 Burritos – About 30 Mins:

  • 2 Small or 1 Large Sweet Potato – Diced in 1″ Cubes
  • 1 Small Yellow Onion
  • 4 Mini Bell Peppers or 1 Regular Bell Pepper
  • 2 Chipotles in Adobo
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Cumin
  • 1 Tbs Apple Cider Vinegar
  • Salt & Pepper
  • Olive Oil

Directions:

  1. Heat 1/2tbs olive oil over medium low heat and add sweet potatoes seasoned with salt, pepper, smoked paprika & cumin. Cook for about 5 minutes then add chipotle peppers roughly chopped, cover and cook for 10 mins.
  2. Add onion & bell peppers cut into strips & apple cider vinegar to pan. Lower heat to low and cover to release the brown bits on the bottom of the pan.
  3. Leave covered for about 3 mins then uncover and put the heat on medium high to brown the sweet potatoes, peppers and onions. Once sweet potatoes are cooked through you are ready to assemble your burritos.
  4. Add 6-7 potatoes along with peppers and onions to 8″ tortillas with your favorite fillings – rice, black beans, avocado, salsa, etc. Enjoy!

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Four Kitchen Tools I โค๏ธ

1. Garlic Press

This is a tool well worth the investment & can seriously speed up your weeknight cooking without sacrificing the fresh garlic flavor so many genres of cooking incorporate. If the thought of tediously peeling garlic for an ordinary meal turns you off, you need a garlic press. I find myself reaching for this tool almost every day – just pull a clove of garlic off of the head, put it into the press and squeeze it straight into your bowl or pan. You don’t need a knife or cutting board and you won’t get sticky, garlicky fingers from peeling – it’s a win win with minimal clean up! Plus if you are a ginger lover like me, this also works great to press a knob of ginger straight into your dishes.

Here is the one I use & recommend – it has a built in cleaning tool, plus it’s dishwasher safe ๐Ÿ˜ – a must in my house!

Sesame Crusted Tofu

Looking for an instagram worthy recipe without a ton of ingredients? This meal should do the trick! Tofu is coated in rich umami miso paste, rolled in black and white sesame seeds and toasted in the pan for a rich and filling dinner. As always, I hope you give this recipe a try and let me know what you think. Enjoy!

2-3 Servings – 1 Hour

Ingredients:

  • 1 Block of Extra Firm Tofu
  • 2 Tbs Miso Paste
  • 1/2 Cup Sesame Seeds – Black & White
  • Vegetable Oil
  • Sesame Oil
  • Honey, Scallions, Soy &/or Sriracha for Topping

Directions:

  1. Press tofu in clean kitchen towel for at least 30 minutes between 2 plates. Stack cans on the top plate for added pressure.
  2. Cut tofu into short stick shapes & prep two plates – one with miso paste and one with sesame seeds.
  3. Gently roll tofu sticks in miso one by one to lightly coat then roll in sesame seeds and place on clean plate.
  4. Once all of the tofu is prepped, heat 1 tsp of vegetable oil & 1/2 tsp sesame oil in nonstick pan over medium heat. Add tofu to pan without overcrowding and cook approx. 7 minutes on each side until tofu begins brown and get a crisp skin.
  5. Serve over rice with your favorite steamed veggies for a full meal and top with scallions, honey, soy &/or sriracha. Enjoy!

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Eggplant Meatballs๐Ÿ

If you are searching for a way to make pasta night a little healthier or a new meatless Monday option, this is the recipe for you! Packed with Italian flavors and best served with your favorite pasta and tomato sauce. As always, I hope you give this recipe a try and let me know what you think. Enjoy!

For 2 Servings – 1 hour

Ingredients:

1 Eggplant

1/2 Cup Panko Breadcrumbs

1/4 Cup Freshly Grated Parmesan

6 Basil Leaves Chopped

1 Tsp Dried Oregano

1/2 Tsp Garlic Powder

Salt & Pepper

Olive Oil

Directions:

  1. Preheat oven to 375ยบ. Half eggplant lengthwise and season generously with olive oil, salt & pepper. Bake for about 30 minutes or until eggplant is tender. Remove from oven and let the eggplant cool. Preheat oven to 425ยบ.
  2. Scoop the eggplant flesh out into medium mixing bowl. Add breadcrumbs, parmesan, basil, oregano and garlic powder. Mix well. 
  3. Form into bite size meatballs and place on oiled sheet pan. Bake for about 20 minutes or until meatballs begin to firm up.
  4. Serve with your favorite pasta and tomato sauce & enjoy! 

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My Chef’s Knife – 8″ Shun Premier

If you are anything like me, when it comes to kitchen products, you want quality products that will enhance your cooking experience. After multiple visits to my local kitchen supply stores and demoing knife after knife from German to Japanese and all of the random options in between – I landed on the Shun 8″ Premier Chef’s Knife. Once you get in to this level of knife, everyone has their own opinion on which brand and series is best and the only way to choose is to demo them all and see which one feels best in your hand.

The knife is light yet feels 100% under your control while cutting anything I’ve thrown at it thus far from dense potatoes to ripe tomatoes. The blade is fairly thin compared to most traditional knives so be mindful of what you’re pushing the blade through so you don’t damage it. The walnut PakkaWood handle feels substantial in your hand but not oversized by any means – plus it’s gorgeous! The seamless transition from the wood to steel make it super comfortable to hold and use. I adore the detail on this knife all the way down to the inlayed gold ring near the back of the handle. Using this knife while you have guests is sure to bring in some compliments thanks to the tsuchime finish combined with the hammered finish and layered damascus blade – it really is stunning!

Shun also provides lifetime sharpening! Of course that’s if you can manage to be without it for a few days ๐Ÿ˜‰

Ready to join the Shun family? Go for it! You won’t be disappointed!

Buy on Amazon: Shun Cutlery Premier 8โ€ Chefโ€™s Knife; Lightweight, Agile, Extremely Comfortable Grip, Perfect for Slicing, Dicing and Chopping a Full Range of Foods, Beautiful and Versatile, Handcrafted in Japan

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Sweet & Sour Chicken๐Ÿ

What’s better than Chinese take out? A fresh, homemade take-out style meal that you don’t have to pick up! This recipe comes together quick and easy with mostly ingredients you already have in your pantry or fridge. Plus, you can serve 4 people with just 2 chicken breasts. As always, I hope you give this a try and let me know your thoughts.

4 Servings in Under 30 Mins

Ingredients:

  • 2 Chicken Breasts – Diced in 1″ Cubes
  • 2 Bell Peppers (Red & Green) – Diced in 1″ Cubes
  • 1 Medium Yellow Onion – Diced in 1″ Cubes
  • 1.5 Cups of Pineapple – Diced in 1″ Cubes
  • 2 Tbs Canola or Vegetable Oil
  • 1 Tbs Sesame Oil

Sweet & Sour Sauce:

  • 1/3 Cup Rice Vinegar
  • 1/3 Cup Honey
  • 1/4 Cup Ketchup
  • 3 Tbs Soy Sauce
  • 1/2 Tsp Garlic Powder

Directions:

  1. Whisk sweet & sour sauce ingredients together & set aside.
  2. Heat wok or large nonstick pan over medium heat and add canola & sesame oils. Add chicken & cook until 165ยบ internal temp then remove from pan.
  3. Add bell peppers, onion & pineapple to pan, cook for 3-4 mins stirring frequently. Add sweet & sour sauce, turn heat on high to reduce sauce by 1/3. Add chicken back to pan, toss to combine and serve over rice and top with sesame seeds.

Enjoy! โ˜€๏ธ

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Simple Hummus

This is a simple classic hummus recipe you can add whatever flavors you want or just enjoy like this! You can also try shelled edamame instead of chickpeas and drizzle in a little sesame oil.

Ingredients:

  • 1 Can of Drained Chickpeas
  • 1/3 Cup Tahini
  • Juice of 1/2 Lemon
  • Olive Oil
  • Salt & Pepper

Directions:

  1. Add ingredients except olive oil to food processor, turn on high and slowly add olive oil until you get a smooth hummus like consistency.
  2. Add garlic, chili flakes, toasted sesame seeds or herbs if desired & serve with veggies and/or crackers.

Enjoy! โ˜€๏ธ

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