category North American

Spicy Pork and Mustard Green Soup

Created on 1/6/2025

Ingredients:

  • ½ pound ground pork
  • 2 cloves garlic finely chopped
  • 2 teaspoons finely grated peeled ginger
  • 1 teaspoon Sichuan peppercorns, crushed
  • ¾ teaspoon crushed red pepper flakes
  • ½ teaspoon cumin seeds, coarsely chopped
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 bunch mustard greens, torn (about 4 cups)
  • 4 scallions, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • 8 oz. wide rice noodles

Instructions:

Step One: Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes

Step Two: Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper

Step Three: Meanwhile, cook noodles according to package directions; drain

Step Four: Divide noodles among bowls and ladle soup over

Story: First recipe of the new year! Drew and I have almost been in our house for a year. It feels like just yesterday we were doing the final walk-through of the house. Colorado will see a couple of inches of snow tonight so I thought I would try this soup recipe.

Jan 06, 2025

Homemade Chili

Created on 11/14/2024

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans (and or white beans)
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 can or half a frozen bag of corn
  • 1 cup of diced celery
  • 1 cup of diced green bell pepper
  • 1 ½ cups water, or as needed (Optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder, or more to taste
  • 1 pinch garlic powder or fresh garlic cloves
  • salt and pepper to taste
  • Optional toppings: jalapeno, diced fresh tomato, cilantro, avocado, sour cream, shredded cheese, Fritos, raw diced onion, bread, quesadilla

Instructions:

Step One: Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes

Step Two: Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. If you prefer a thinner consistency, you can add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes

Notes: Swap out beef for turkey for a healthier option.

Story: Drew and I recently decided to try and eat more beans. Extra protein, anti-oxidant properties, and a reduced risk of cancer are all great reasons to eat more beans! This is a pretty approachable recipe, and the bean flavor isn’t over the top. Hopefully I can find more recipes with beans that we both like.

Nov 14, 2024

Gumbo

Created on 11/7/2024

Ingredients:

  • 1 cup all-purpose flour
  • ¾ cup bacon drippings
  • 1 cup coarsely chopped celery
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 3 quarts water
  • 6 cubes beef bouillon
  • 1 tablespoon white sugar
  • salt to taste
  • 2 tablespoons hot pepper sauce (such as Tabasco), or to taste
  • ½ teaspoon Cajun seasoning blend (such as Tony Chachere’s), or to taste
  • 4 bay leaves
  • ½ teaspoon dried thyme leaves
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato sauce
  • 4 teaspoons file powder, divided
  • 2 tablespoons bacon drippings
  • 2 tablespoons distilled white vinegar
  • 1 pound lump crabmeat
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce

Instructions:

Step One: Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking

Step Two: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped

Step Three: Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside

Step Four: Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water

Step Five: Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark

Step Six: Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving

Nov 07, 2024

Instant Pot Pork Carnitas

Created on 7/8/2024

Ingredients:

  • 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2″ pieces
  • 2 jalapeños, cut in half lengthwise, stems removed
  • 4 large garlic cloves
  • 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • Corn tortillas, pico de gallo, lime wedges, guacamole, pickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional)

Instructions:

Step One: Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes

Step Two: Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine

Step Three: Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist

Jul 08, 2024

Cajun Chicken with Peach Salsa

Created on 7/8/2024

Ingredients:

  • 1½ lb. skinless, boneless chicken thighs (about 6)
  • 2 Tbsp. Cajun seasoning
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 ripe peaches, peeled, cut into ½” pieces
  • Zest and juice of 1 lime
  • 1 cup cilantro leaves with tender stems

Instructions:

Step One: Toss 1½ lb. skinless, boneless chicken thighs (about 6) with 2 Tbsp. Cajun seasoning, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil in a medium bowl to coat

Step Two: Toss 2 ripe peaches, peeled, cut into ½” pieces, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a mesh sieve set inside another medium bowl to combine; set aside

Step Three: Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook chicken in a single layer, turning halfway through, until charred in spots and cooked through, 12–16 minutes. Transfer to a platter

Step Four: Discard (or drink; it’s delicious!) any juice in bowl. Transfer peaches to bowl and add zest and juice of 1 lime and 1 cup cilantro leaves with tender stems and toss gently to combine. Taste peach salsa and season with more salt if needed. Spoon over chicken thighs

Jul 08, 2024

Brussel Sprouts and Sausage Stir Fry

Created on 7/8/2024

Ingredients:

  • 1 Tbsp. (or more) vegetable oil
  • 1 lb. hot Italian sausage, casings removed
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 small jalapeño, thinly sliced
  • 1 lb. brussels sprouts, halved
  • Kosher salt
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sherry vinegar or red wine vinegar
  • 2½ tsp. five-spice powder

Instructions

Step One: Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass

Step Two: Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage

Step Three: Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)

Story: Drew and my work schedules are so crazy right now. He is working 60 hours weekends, and I had to find a recipe that comes together in under 30 mintes, tastes delicious, and is good for Drew’s lunches.

Jul 08, 2024

White Cheddar Mac and Cheese

Created on 3/12/2024

Ingredients:

  • ½ lb. pasta shells
  • 1-¾ cup whole milk
  • 1-½ cup white cheddar, grated
  • ½ teaspoon salt
  • 3 tablespoon butter
  • 2 tablespoon all purpose flour
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions:

Step One: Cook pasta shells according to pasta instructions for “al dente”. Drain and set aside

Step Two: In a saucepan over medium heat, add butter and begin to melt. Add flour and stir to form a paste. Slowly Add milk to the flour mixture while stirring. Add salt, pepper, and garlic powder and stir. Bring sauce to a simmer. Reduce heat to low and stir in white cheddar cheese. Stir until cheese is fully melted into the sauce

Step Three: Toss pasta shells in with the cheese sauce and serve immediately

Mar 13, 2024

Chicken Noodle Soup

Created on 1/12/2024

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • Kosher salt freshly ground black pepper, to taste
  • 2 ½ pounds bone-in, skinless chicken breasts
  • 2 ½ cups wide egg noodles
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste

Instructions:

Step One: Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes

Step Two: Stir in garlic until fragrant, about 1 minute

Step Three: Stir in chicken stock and bay leaves; season with salt and pepper, to taste

Step Four: Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones

Step Five: Stir in chicken and pasta and cook until tender, about 6-7 minutes

Step Six: Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste

Jan 12, 2024

Beef Stew

Created on 12/28/2023

Ingredients:

  • 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1½ teaspoons sugar
  • 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for serving (optional)

Instructions:

Step One: Preheat the oven to 325°F and set a rack in the lower middle position

Step Two: Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside

Step Three: Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours

Step Four: Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired

Notes: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot

Jan 10, 2024

Buffalo Chicken Wings

Created on 12/22/2023

Ingredients:

  • 1 lb chicken wings
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup Hot Sauce (such as Frank’s Red Hot Sauce)
  • 2 tablespoons Butter (melted)
  • 1/2 tablespoon Honey
  • ½ teaspoon Pepper
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • Add Celery/Carrot Sticks And Ranch Dressing (for serving)

Instructions:

Step One: Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper or foil and set a wire rack on top.

Step Two: Add the chicken wings to a large bowl and dry with a paper towel, then toss with the baking powder and salt until evenly coated.

Step Three: Arrange the wings on a wire rack, then bake for 1 hour, flipping every 20 minutes, or until golden brown and crispy.

Step Four: Make the buffalo sauce: In a large skillet over medium, combine the salt, hot sauce, butter, honey, black pepper, garlic powder, and onion powder. Add the wings and toss to coat.

Notes: Serve with tater tots or french fries! Allow these to cook in the oven for about 40 minutes.

Dec 22, 2023