Tag: recipe (page 2 of 15)

A Recipe: Our Favorite Sweet & Savory Stuffed Bell Peppers

It wasn’t until age 32 that I ate my first stuffed bell pepper. I even made it myself.

Neither of our parents made stuffed peppers. In fact, my mom hated peppers. Stuffed peppers became like eggplants in my mind. I added them to the list of foods I watched TV chefs prepare in utter fascination and hoped to try someday when I was older.

On a recent trip to the library I rented Nonna’s House which compiles recipes from the Italian grandmothers who work at Enoteca Maria, a restaurant in Staten Island. At Enoteca Maria, Italian grandmothers take turns leading the kitchen and sharing their family recipes. One evening I prepared my first batch of stuffed peppers following Margherita Amato’s recipe. They baked up beautifully and tasted even better. We enjoyed the leftovers for breakfast, lunch, and dinner.

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Korean-Inspired Loose Meat Sandwiches: #Sponsored By Farmer Girl Meats

This post is sponsored by Farmer Girl Meats

When Leslie, a third-generation beef producer and owner of Farmer Girl Meats asked if I wanted to partner on a recipe post, I gladly said “Yes.”

Farmer Girl Meats offers a delivery service for Kansas and Missouri pasture-raised meats including beef, chicken, pork, and turkey. Or, if you live near her farm in Warrenton, MO, you can also pick-up your order. Leslie offered to send me two pounds of ground beef from her family’s farm where their cows feed on native prairie grasses.  Meat delivery to St. Louis costs $5 per order, or $25 per year, unlimited.  She let me try it out for free. Learn more about delivery here.

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The JeniEats Brief Guide To Ham: Cooking It + Ideas For Leftovers

One thing that’s not a mystery: How much I love ham.

Growing-up, I looked forward to our family’s Easter dinner because of ham. Partly because of that cheesy potato hot dish topped with crushed corn flakes, but mostly because of ham. The leftovers were the best.

The good thing about preparing a ham is that it’s really, really easy. It’s already cooked, so all you have to do is heat it through and add some sauce. Our family was divided over raisin sauce. Half loved it and the other half hated it, reaching for the mustard instead. My favorite glaze combines the best of both worlds: Sweet fruit jam and mustard.

Ham ramblings aside, here’s a guide to all of my recipes that include ham. You’ll find my first adventure cooking a giant ham to ideas for using up your leftovers.

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Do You Ever Just Want To Eat Pasta Salad? My Favorite Version.

Do you ever just want to eat pasta salad? I’m having a lot of deep questions this week:

  • Do you ever just want to drink Lambrusco? You know, the good stuff, like they serve at Olive Garden.
  • Do you ever just want to buy those frozen potato disc puffs shaped like happy faces?
  • Do you ever just want to wear something Bedazzled?
  • Do you ever just want to eat a corn dog?

I didn’t end up caving for Lambrusco, potato happy faces, Bedazzled clothing or a corn dog, but I did make pasta salad.

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Browned Butter, Speculaas, Sea Salt, Nutella & Chocolate Crispy Treats

Yup, I did it.

I put all of my favorite things into a batch of crispy rice bars.

Homemade rice cripsy treats are special no matter your age. When I grew up, my folks only bought the packaged ones in the blue wrappers. I always found them to taste dense and bland. At some point I tasted homemade rice crispy treats and they blew my mind with their buttery, marshmallow goeyness.

As if homemade rice crispy treats can’t get better, Smitten Kitchen’s recipe for Salted Brown Butter Crispy Treats can: The browned butter adds a toasty, creme brulee flavor and the sea salt balances the sweet. Plus, Pearlman’s recipe calls for a whole stick of butter in contrast to the traditional Rice Crispy recipe which lists two-three tablespoons.

And then, the owner at a local bakery I work at added Speculaas to sea salt, butterscotch, and brown butter rice crispy treats. Cookie butter! This got my mind churning and I decided to try making them at home. I also added a chocolate-Nutella topping similar to what you’d find on a Scotcharoo and finished the bars with a sprinkle of flaky sea salt.

If you’ve never tried cookie butter, it reminds me of a peanut butter made from crushed up Biscoff cookies; those buttery, gingery cookies that Delta passes out on flights. It goes by the names cookie butter, Biscoff spread and Speculaas. I found knock-off versions of both cookie butter and Nutella at ALDI and Trader Joe’s.

“Theoretically, this has to work,” I told Jake before we taste tested the batch.

It did.

crispy treats II

In addition to the toasty browned butter flavor and hint of salt, you’ll also taste the Biscoff cookies. The chocolate topping firms up when it’s cool similar to that on a Scotcharoo bar. My measurements for cookie butter and Nutella are terribly inexact. I simply tossed in a couple big scoops of each. Feel free to use more for a stronger flavor. Hazelnut spread is fairly soft, though. If you add a higher ratio of spread to chocolate chips, the topping might firm up less.

Find less expensive versions of Nutella & Biscoff spread at ALDI and Trader Joe’s.

Ingredients:
6 cups of puffed rice cereal (not quite a full box).
10 oz. of marshmallows (most bags seem to be 10 oz).
1 stick of butter (I use salted)
1/4-1/3 teaspoon of flaky sea salt
Speculaas / Cookie Butter, a couple good spoonfulls (I used about 1/2 cup).
Bittersweet chocolate chips, about 3/4 bag
Nutella / chocolate-hazelnut spread
Flaky sea salt to sprinkle on top. Regular table salt will taste too harsh

Instructions:

  1. Melt one stick of butter in big pot. Cook gently until the butter turns golden brown and smells toasty. Watch carefully so that the butter doesn’t burn. If you use a smaller pan to melt the butter, you will have to transfer the marshmallow-butter mixture to a bigger bowl to mix. 
  2. Add the marshmallows and stir until they melt into the butter. The mixture will be sticky. Stir in about two serving spoon-sized scoops of cookie spread and add the salt.
  3. Turn off heat. Pour in six cups of puffed rice cereal. Stir quickly to combine while the butter-marshmallow mixture is still warm.
  4. Pour into a lightly greased pan (I used a 9X9). With lightly buttered fingers, press the treats gently into an even layer. Buttering your fingers prevents the mixture from sticking to your hands. Don’t press the mixture too hard, otherwise it will become dense.
  5. Melt about 3/4 of bittersweet chocolate chips with a couple of big spoonfuls of Nutella (about three oz). I just used the microwave.
  6. Spread evenly over the puffed rice treats. As long as the chocolate isn’t very warm, sprinkle flaky sea salt on top.
  7. Cut and serve when cool. If you can’t wait until they topping firms up, that’s OK too!
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