National Toasted Marshmallow Day Eve
The Best Ever Simple Crockpot Pulled Pork Sandwich Recipe
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The Best Ever Simple Crockpot Pulled Pork Sandwiches are incredibly moist, tender and delicious. Loaded with flavor from a homemade barbecue sauce and Dr. Pepper. Dr. Pepper? Yep. You would never believe all the flavor that DP imparts into this pork.
It must be 'that' season already. We have had so many requests for our 'favorite' pulled pork sandwich recipe. We get at least 1 comment/email/message about this recipe every day.
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Coq Au Vin – Rock Out with Your Coq Out
The other issue would be one of false advertising, since I have no idea where you get an old rooster these days. I like to use bone-in, skin-on chicken thighs instead, which I think work perfectly here. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section.
Of course, someone will ask if they can use chicken breasts, and technically you can, but please don’t. They just will not add that sticky goodness to the braising liquid that the thighs will.
This really is a simple recipe, and all gets done in one pan, but there are several steps, as you build up fond after fond. Before any wine or stock hits the pan, we want a thick, gorgeous layer of caramelization, which is where much of this recipe’s flavor comes from.
I don’t want to sound cocky, but this really was delicious, and as I say in the video, the mushroom, bacon, and onion mixture alone is worth making this for. I hope you give it a try soon. And please, use the French name. Enjoy!
Ingredients for 2 large portions:
8 oz sliced bacon
8 oz sliced bacon
6 bone-in, skin-on chicken thighs
salt and pepper to taste
*note: after cooking bacon and browning chicken, discard all but 1 tbsp of the fat before cooking the vegetables
2 shallots, sliced
1/2 large yellow onion, diced (traditionally they use pearl onions)
10 large button mushrooms, quartered
2 tsp butter
2 tsp flour
1 1/2 cups red wine
1 cup chicken broth
6 springs thyme
- Braise for about 1 hour 375, or until the thighs are tender
Double Chocolate & Caramel Turtle Trifle
Sometimes all you need is a spoon. Chocolate-covered brownie, caramel and nuts… Oh, my. This chocolate covered treat is the perfect dessert for any occasion! An easy recipe that comes together in a snap, this is one for the permanent file.
I am honored to be the official dessert bringer to all family gatherings. This past Christmas I had let time get away from me and I needed something super fabulous and I needed it super fast. Having a pan of my Lazy Day Brownies left from the homemade gifts we give out each year, I decided to create a fabulous trifle inspired by one of Chad's favorite candies.
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Bread & Butter Pickles – One of the Great Depression’s Greatest Hits
At the end of summer, the excess "cuc" crop was sliced, salted, pickled, and put up in jars for the cold, lean months ahead. If you thought summer Depression-era sandwiches sucked, it was much worse in winter, when you couldn’t even find a bland vegetable to slap between your slices of buttered bread.
I can just imagine what a treat it must have been to fill a sandwich with these sweet crunchy coins, or "bread and butter pickles," as they came to be known. I’m sure it was a wonderful break from what must have been a fairly flavorless existence. Happily, times are a bit better now, and we only make these because they taste really good.
So, make a batch, experience a little piece of American culinary history, and as you’re tossing them on that burger, think back to what those days must have been like. I mean, especially with no YouTube! I hope you give these bread & butter pickles a try soon. Enjoy!
Ingredients for about 2 pints:
2 lbs pickling or other firm, little cucumbers
2 lbs pickling or other firm, little cucumbers
1/2 yellow onion, sliced
2 red jalapeno pepper, sliced
3 tbsp kosher salt
2 cups sugar
2 cups white distilled vinegar
1/4 cup water
1 tbsp mustard seeds
1 teaspoon celery seeds
1/8 tsp ground cloves
1/2 teaspoon turmeric
1 tsp black peppercorns
2 cloves garlic, sliced
2 cloves garlic, sliced
Pan Seared Filet of Sirloin with Red Wine Sauce
Pan Seared Filet of Sirloin Steaks with Red Wine Sauce are unlike any steak I have eaten before. The outrageous flavor and 30 minute simple recipe makes tonight's dinner a special occasion worth celebrating.
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TSRI's Sizzling Summer - Food, Family and Fun - Week 9
This has been am amazing summer. We are excited to be headed to Sedona soon for some r&r. Luckily the weather in Arizona has been pretty mild this season. With the weather, the food, time with friends and family.... Ahhhhh! Summer couldn't possibly get much better.
Many of our readers have been sharing their summer photos packed with their favorite food and we are so excited to share our favorites and yours. Read below on how to get in on the fun!
We are sharing fabulous recipes and photos from you, our readers along with TSRI favorites.
Not to mention we are so excited to be celebrating you with a lot of fantastic contests and giveaways! Our little way to say thanks. This week we are celebrating with our newest favorite: Entwine Wines!
Click here for Recipe»
Lattice Top Peach Pie – How to Weave Dough Like a Dream
By the way, if you’re peaches are too ripe to peel, then you can remove the skin by cutting an “X” on the bottom and dipping in boiling water. Of course, if they’re really ripe and juicy, you probably shouldn’t be making pie with them anyway. Those are the kind of peaches where you take off your shirt and just eat them over the sink.
So, whether you use this lattice-top technique for a peach pie, or other juicy fruits, I hope you give it a try soon. Enjoy!
Ingredients for One 10-inch Pie:
about 3 pounds fresh peaches, peeled and sliced (about 2 lbs 12 oz once trimmed)
1 cup white sugar, divided
tiny pinch of salt
1/4 cup flour
1 tbsp cornstarch
pinch of cayenne
1 tsp lemon juice
pinch of cinnamon
enough pie dough for a double crust pie (get recipe here)
- Bake at 350 F. until browned and bubbling. Mine took about 1 hour 15 minutes, but I peek a lot)
Easy “Squeezy” Corn on the Cobb
This proves something that I’ve known for years…no matter how great a kitchen technique is, unless you use it regularly, you’ll forget about it. Usually, as soon as I get home from the store, I shuck the corn, and go from there, but as soon as I saw that ear go into Carl’s microwave, it all came back. Now I can forget about it all over again.
I’ve heard through the grapevine that some other food channels have also published this “hack” recently, but since I don’t watch anyone else, I can’t confirm those reports, but I couldn't have been the only one. The point is, it works. It works perfectly, and I hope you give it a try soon. Enjoy!
Copycat Hershey's Syrup - Super Simple Homemade Chocolate Syrup
Better than Hershey's - Super Simple Homemade Chocolate Syrup - with only 4 ingredients you CAN pronounce. Sugar, cocoa, vanilla and salt. You'll thank me!
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Bacon Bourbon Barbecue Chicken Kabobs
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Bacon Bourbon Barbeque Chicken Kabobs are chicken pieces smothered in spicy bacon, brushed with a drunken barbecue sauce and grilled to perfection. One that will truly knock your boots off!
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Under My Panzanella, ella, ella, ella…
The key is frying the bread cubes in loads of olive oil, in a skillet, which obviously makes them crispy, but the healthful fat also soaks in and renders them semi-waterproof, or should I say dressing-proof. The same goes for the dusting of Parmesan we apply halfway through.
You may be tempted to save some work and bake them in the oven, but don’t. By using the pan, you get nice, crispy surfaces, but the very center of the crouton stays just a touch chewy. The oven tends to dry the bread out, and you don’t get the same texture.
Having said that, it’s your “little swamp,” which is what “Panzanella” translates to, so throw in what you like. Speaking of which, I’m not giving ingredient amounts. I’ll give a ratio, and maybe a recommendation or two, but this isn’t the kind of recipe where you should be washing measuring cups and spoons. Taste and adust, and as always, enjoy!
Ingredients:
(I like equal parts bread cubes to tomato salad)
For the bread:
stale bread, cut into 1/2-inch cubes, soaked well with olive oil
enough finely grated Parmigiano Reggiano to cover bread
-- fry until crispy and browned
For the tomato salad:
cherry tomatoes, halved
salt and pepper to taste
pinch of sugar
a little minced garlic
a little minced garlic
equal parts red wine vinegar and olive oil, to dress generously (add enough to create a very “swampy” mixture)
freshly sliced basil
Name That Cheeseburger
Olive salad piled high on a toasted Ciabatta bun. Topped with a scrumptious burger and layers of Italian meats and cheeses. What do you call it? Besides delicious...
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TSRI's Sizzling Summer - Food, Family and Fun - Week 8
This summer has been absolutely glorious and delicious (those words I picked up at our retreat a few weeks ago. I will tell you all about later this week). The weather, the food, time with friends and family.... Ahhhhh! It couldn't possibly get much better.
The food this week has been outstanding. I can't wait to share it with you.
Many of our readers have been sharing their summer photos packed with their favorite food and we are so excited to share our favorites and yours. Read below on how to get in on the fun!
We are sharing fabulous recipes and photos from you, our readers along with TSRI favorites.
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“One Pan” Orecchiette with Sausage and Arugula – Perfect for People with Only One Pan
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Every year when it’s time to go back to school, I get inundated with requests from students to post recipes that are super easy, only cost pennies, and require a bare minimum of kitchen equipment. This should work.
And here’s a quick idea; the next time you're going out to get another tattoo, don't, and instead go buy something for your kitchen. Do this every-other time, and you’ll eventually have a nicely stocked kitchen, and still plenty of ink covering your body.
Anyway, back to the recipe! Cooking pasta in the pan with the other ingredients lets it absorb more flavor, and the starch it releases creates a very nice, rich, and comforting sauce. This does require you paying attention and constantly adjusting at the stove. You need to adjust your heat up and down, and also how much liquid you're putting in.
Speaking of liquid, only use stock or broth that’s homemade and has no salt in it, or a very low-sodium packaged broth. If you start with a seasoned stock it will be way too salty to eat when you're done. Otherwise, you should be in for an eye opening, or should I say ear opening, treat. I hope you give this a try soon. Enjoy!
Ingredients for 2 large or 4 small portions:
2 tbsp olive oil
2 tbsp olive oil
1/2 onion, diced
8 ounces spicy Italian sausage
about 3 1/2 cups unsalted or low-sodium chicken broth
1 generous cup orecchiette pasta
salt to taste
2 large handfuls roughly chopped arugula or other greens (if using something like rapini, add earlier so it has time to cook through.
grated Parmigiano Reggiano cheese
Hot & Spicy Roast Beef Sandwiches
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My mouth is watering just looking at the photo of our sandwich creation. That is when you know a recipe is really good, if a photo makes you crave it. Luckily I am making them for lunch again today. {{slurp}} excuse me a moment while I reminisce and lick the screen.
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Tasty Blasts from Summers Past
Just a little warm weather reminder for a few of my personal favorite summer recipes. If I had to, I could survive exclusively on corn, tomatoes, BLT's, and strawberries...at least for 3 months. If something strikes your fancy, click on the title and away you go. Enjoy! | Tomato and “Dirt” SaladWith a name like "dirt salad," you know it's going to be great! |
 | Homemade Strawberry SodaThe video Big Soda doesn't want you to see. |
 | Mexican Grilled Corn aka “Elote”This is the best way to eat corn. Not one of the best. The best. |
 | B.L.T. PastaI know, it sounds too good to be true. |
Bacon Cheddar Hasselback Potatoes
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The fantastic Hasselback Potato was all the rage last year, but needless to say... I am not real trendy. Shocking, I know! Seriously though, I am more of a classic girl. I am not what you call hip. But, I am really good with that. The trends come and go, classics... We are here to stay. So, what does this have to do with our lovely potato you ask?
As I was saying, I am not trendy. I kind of march to the beat of my own drummer. So Hassel-who potatoes? Exactly! Then, last month I needed the perfect side to go with my Bacon Bourbon Barbecue Chicken Kabobs; a potato that I could stuff with mounds of butter, cheese and bacon. Although I am very fond of the Italian Potato Skins I made last year, and yes they would be an appropriate carrying vessel, I have made a lot of potato skins. I wanted something different. I immediately remembered those accordion-like potatoes I saw everywhere last year.
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Cranberry Stuffed Game Hens - Honey, I Shrunk the Turkey
As some of you may know, I write a quarterly article for Allrecipes Magazine, which requires producing the content months in advance, and this cranberry stuffed game hen recipe is going to be my item in the November issue. And yes, you should buy the magazine anyway.
If you’re cooking for a smaller group during the holidays, game hens are a fantastic way to downsize, without losing any of the special occasion feel. What we have is basically a miniaturized version of the traditional holiday turkey, featuring an easy, walnut bread and dried cranberry stuffing.
As far as portioning goes, half a bird makes a nice serving, but I suggest doing one hen per person. I’m sorry, but regardless of bird-size, a holiday meal without leftovers is just not a holiday meal. So, whether you’re looking for a smaller, more manageable menu, or just want to feel bigger in proportion to your poultry, I hope you give these “micro turkeys” a try soon. Enjoy!
Ingredients for Cranberry & Walnut Stuffed Game Hens
(Makes 2 whole or 4 half portions)
2 whole game hens (about 1 1/4 pounds each), fully dressed, and seasoned with salt to taste
For the stuffing:
3 tbsp butter
1/4 cup minced shallots
2 tbsp chopped green onions
1/4 cup dried cranberries
1 cup chicken broth
2 cups toasted, crispy walnut bread cubes
1 tbsp chopped fresh thyme leaves
1/4 tsp dried sage
1 tsp freshly minced rosemary
1 large egg, beaten
For the sauce:
2 tbsp maple syrup
1/4 cup fresh cranberries
2/3 cup chicken broth
salt and pepper to taste
- Roast at 400 degrees F. oven for about an hour or until the internal temperature in the middle of the thigh is 160 F. Let rest, covered loosely in foil for about 10 minutes, while the sauce is completed.
TSRI's Sizzling Summer - Food, Family and Fun - Week 7
This summer has been absolutely glorious and delicious (those words I picked up at a fabulous retreat I will tell you all about later this week). The weather, the food, time with friends and family.... Ahhhhh! It couldn't possibly get much better.
One of my favorite summers ever was the summer of 2012. My mom and dad visited us in Arizona and the 5 of us took a road trip to Sedona. We explored all the beauty that Red Rock Country had to offer and I enjoyed her love for life. Even more so, I enjoyed watching my then 2 1/2 year old bonding with her best friend (her Nana) live and in person. They had talked on Skype every day since she was 1 1/2. During that trip we were inseparable, I spent so much time with her staying up all night, talking and making strawberry jam. We enjoyed grilling together. She taste tested our latest summer burgers and we sipped on Chad's cocktail creations until late at night as we talked and laughed.
It is funny how once I became a mom everything changed in our relationship. We became best friends again. I guess I finally understood. It clicked. If you are a mom, you know what I mean. The last 4 years were the best with my mom. I couldn't have asked for a better mom or Nana to my child.
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Happy National S'mores Day!
Seared Scallops on Corn "Cream" – Not to Sound Corny, But This is Summer in a Bowl
There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.
That bit of brown caramelization on the edges of the scallops might not look like a big deal, but it is. It’s a huge deal, and makes a tremendous difference in the final flavor. So, if you have the ways and means, I highly recommend you follow the procedure as shown.
As you’ll see, I used fresh white corn, but frozen will work in a pinch, although using that in August is almost a crime against nature, but let your conscience be your guide. Also, frozen corn is almost always yellow, and I really prefer the color of the white corn here. In any case, I hope you give this delicious, and very summery scallop dish a try soon. Enjoy!
For 4 first-course sized portions:
For the corn “cream":
2 ears white corn
2 ears white corn
2 tbsp butter
salt to taste
1 cup chicken broth or water
pinch of cayenne
For the scallops:
12 large scallops
2 tsp high-heat vegetable oil (like canola or grape seed oil)
1/2 tsp smoked paprika, or to taste
1 tsp kosher salt
1 red fresno chili, sliced thin (I glazed my pepper rings in the hot pan with a slash of water, a small chunk of butter, and juice of 1/2 lemon)
radish sprouts to garnish
radish sprouts to garnish
5 Dessert Cocktails for your Summer Party
There is nothing like planning a party with custom cocktails. Mix up a pitcher for your adult party this summer.
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Bok Choy Steamed Rice – You Can Taste the Unconventional Wisdom
I believe we’ve covered this before, but yes, I’m cooking the stems about 15 minutes more than is fashionable. I love a crisp stalk of bok choy as much as the next guy, but here we kind of want it to melt into the rice. Conventional wisdom says to cook quick, but I wanted a softer, sweeter, and more subtly sulfuric grain. Think braised cabbage rolls if you’re still having a problem.
By the way, if your rice package says 2 parts water to 1 part rice, ignore it. Too much water is the main reason people screw up rice. I find 1 1/2 cups of water to each cup of long grain rice works way better, especially in dishes like this. So, ignore those directions, and give this delicious side a try soon. Enjoy!
Ingredients for 4 portions:
1 1/2 cups cold water
1 cup long grain rice
1 large bok choy, separated, and sliced
1 tsp soy sauce, plus more to taste
1/2 tsp toasted sesame oil
1 tsp sambal chili sauce
toasted sesame seeds to garnish
Back to School - Bite Size Meals - Poppers, Nuggets and Bites
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As we all prepare for back to school I have found myself shopping, researching and planning. Munchkin starts kindergarten this year. The supplies list is as long as my arm. Scissors, crayons, pencils, markers, notebooks, iPad, Mac Book Pro (ha! Just checking if you are listening), paper, art supplies, folders, paints... The list goes on and on. You would think we were starting our own academy.
I know everyone is preparing as 100 other parents are in the back to school aisle with us. They are aimlessly wandering the aisles like zombies with a list in hand. I do hope I am a little more organized, but even so it is overwhelming. Like most parents I feel lost gathering these supplies for my kid.
However, I feel more confident preparing healthy meals for my preschooler. I am am expert in the kitchen, not the back to school aisle, so answering all of the anxious parents requests for recipes that can be made ahead, frozen and reheated and are healthier options for the kids to take to school or eat after school is my forte. We decided to put together our favorite bites for our Munchkin. She loves them and I am sure you will too! Either way, all these meals will be a hit with your family.
Seeing your kids go back to school... Are you excited, sad or a little bit of both?
TSRI's Sizzling Summer - Food, Family and Fun - Week 6
This summer has been absolutely glorious and delicious (those words I picked up this weekend at a fabulous retreat I will tell you all about later this week). The weather, the food, time with friends and family.... Ahhhhh! It couldn't possibly get much better.
Many of our readers have been sharing their summer photos packed with their favorite food and we are so excited to share our favorites and yours. Read below on how to get in on the fun!
We are sharing fabulous recipes and photos from you, our readers along with TSRI favorites.
Not to mention we are so excited to be celebrating you with a lot of fantastic contests and giveaways! Our little way to say thanks. This week we are celebrating with our newest favorite: Entwine Wines!
Click here for Recipe»
I’ve Been Parodied!
This hilarious video comes from the lovely and talented, Helen Rennie, and I hope you enjoy it as much as I did. Fellow YouTubers Laura Vitaleand ChefSteps are also given the business. Great job, Helen!
Broiled Chicken – Welcome to Plan “B”
I once heard Alton Brown say that a broiler is nothing more than an upside-down gas grill, which is certainly not how most Americans think of theirs. While most people are fine melting cheese over their nachos with it, or browning a casserole, the broiler is seldom used to cook meats.Well, the next time rain ruins your dream of a grilled chicken dinner, I hope you fire it up, and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7-8 inches under the heating element, but feel free to adjust as needed.
As you’ll see, I like to flip mine over every 6-7 minutes until it’s done. This should take between 30 and 40 minutes, but that can vary greatly depending on the size and temperature of you chicken, as well as your broiler’s heat.
By the way, you’ll want to finish with the skin side up, so the bird gets a nice, crisp finish. This is important, especially if you’re recording sound effects. I hope you give this simple and delicious broiled chicken a try soon. Enjoy!
For 2 portions:
3 pound chicken, cut in half, back bone removed
salt as needed
lemon and fresh herb to finish
- Broil on high for about 30-45 minutes, turning often, or until done.
*Note: Some glass baking dishes will shatter under a broiler, so unless you're sure yours is high-heat proof, a metal pan is a better bet.
- Broil on high for about 30-45 minutes, turning often, or until done.
*Note: Some glass baking dishes will shatter under a broiler, so unless you're sure yours is high-heat proof, a metal pan is a better bet.
Bonus Burrata
Anyway, you're going to need other ways to enjoy your new addiction, and this very sexy fig brulee with burrata comes highly recommended. I can't think of a better quick summer dessert. If you'd like, you can check out the original post here, and as always, enjoy!
Stacked Tomato & Mozzarella Salad – Now 100% Mozzarella Free!
Comparing mozzarella and burrata is a little unfair, as burrata is significantly richer and creamier. It’s not like comparing apples and oranges; it’s more like apples and supermodels. In fact, burrata means “buttered,” which is really all you need to know.
Like I said in the video, if you do use burrata, please try it “as is,” before pouring over any vinegar. The subtle sweetness of this mildly tangy cheese is a delicate flower; so don’t crush it with a heavy hand.
Burrata used to be a specialty item, but I now see it next to the fresh mozzarella at all of your nicer grocery stores. While it will cost a little more, and may take a drive across town to find, I believe you'll find the extra effort well worth it. I hope you give this a try soon...before it snows. Enjoy!
Ingredients for 1 serving:
1 perfect vine-ripened tomato (don’t even bother using a supermarket tomato!)
4-6 tablespoons burrata cheese, or fresh mozzeralla
1 tbsp extra virgin olive oil
flaky sea salt, freshly ground black pepper, and torn basil to taste
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