Banana Berry Smoothie Bowls

Banana Berry Smoothie Bowls

I’ve been loving the recent trend of smoothie bowls lately. Columbus has a noteworthy smoothie bowl scene, with the always tasty Alchemy, as well as Zest and Native Cold Pressed. But these bowl beauties are a snap to assemble at home. Blended fruit in a spoonable form allows for more toppings, and let’s face it, that’s the part that everyone really wants! These banana berry bowls are a dish that’s BLD-worthy (breakfast, lunch, or dinner approved), and the colors are perfectly Instagram-ready. It’s an ideal way to keep a meal on the lighter side, but not give up the fun factor.

Banana Berry Smoothie Bowls

Yield: 2 bowls

Ingredients:

For the bowl:
8 oz bag of frozen mixed berries (I used a bag of Kroger Very Berry Smoothie Blend)
2 frozen bananas, cut into chunks
1/4 c. peanut butter
1/4 c. milk

For the toppings:
1/4 c. peanut butter, melted in microwave
2 T. chia seeds
4 T. large flake coconut
Dried cranberries, chopped strawberries or bananas, slivered almonds, granola, mini chocolate chips, or any other toppings you desire

In a high-speed blender or food processor, start by combining the frozen bananas and frozen mixed berries. Pulse until the mixture is in pea-sized clumps. Then, add the peanut butter and the milk, blending until the mixture is completely smooth and very thick.

Blending ingredients for Banana Berry Smoothie Bowls

Scoop the smoothie mixture into two separate bowls for serving. Load each bowl up with your chosen toppings, dividing each item between the two bowls and arranging each topping in its own section of the bowl. I won’t tell if you add extra melted peanut butter! Swirl the whole thing together before eating and enjoy immediately.

Banana Berry Smoothie Bowls

PS: I got the frozen banana hack from http://minimalistbaker.com/ – it gives the smoothie a creamy soft-serve consistency.

Keep Connected,

Caroline

Banana Berry Smoothie Bowls
Prep time: 
Total time: 
Serves: 2
 
Ingredients
For the bowl:
  • 8 oz bag of frozen mixed berries (I used a Kroger Very Berry smoothie blend bag)
  • 2 frozen bananas, cut into chunks
  • ¼ c. peanut butter
  • ¼ c. milk
For the toppings:
  • ¼ c. peanut butter, melted in microwave
  • 2 T. chia seeds
  • 4 T. large flake coconut
Instructions
  1. In a high-speed blender or food processor, start by combining the frozen bananas and frozen mixed berries.
  2. Pulse until the mixture is in pea-sized clumps.
  3. Then, add the peanut butter and the milk, blending until the mixture is completely smooth and very thick.
  4. Scoop the smoothie mixture into two separate bowls for serving.
  5. Load each bowl up with your chosen toppings, dividing each item between the two bowls and arranging each topping in its own section of the bowl.
  6. Swirl the whole thing together before eating and enjoy immediately.

 

Boozy Recipe Round-up with Drink Up Columbus

Wine Slushies

I have to kick off another year of blogging with 2 wonderful things: local libations and easy recipes. The solution: sharing a collection of the booze-infused concoctions I’ve created for Drink Up Columbus. If you haven’t checked out Cheryl Harrison’s website, which showcases news about the Cbus craft beer and spirits scene, click here ASAP. It’s been fun finding a way to sneak adult beverages into some of my favorite foods, or create new cocktails with a Columbus twist. Below, you’ll find some simple ways to wow your Super Bowl party guests or stir up an elegant champagne sipper.

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Caroline

Bring Us a Figgy Pudding (or a Fig Rosemary Sparkler)

Fig Rosemary Sparkler
And bring it right here! Ring in the new year in style with this simple and stylish libation. The cocktail starts with bourbon and foolproof Fig Rosemary simple syrup, all topped off with the celebratory staple of champagne. This is a sipper to savor on December 31st! READ MORE…

Forget Taco Tuesday: Drunken Tostadas

Forget Taco Tuesday: Drunken Tostadas
Listen, I love tacos as much as the next gal. But sometimes you want something different! The solution is to switch up your vessel. Tostada shells are better than tacos because you can layer them as high as you want without judgment. Plus since they are open-faced, you can put an egg on top. And the number one rule of cooking is: a runny egg on top makes anything taste good. I think Julia Child said that. Or maybe just me. When you use beer and enchilada sauce to slow-cook the shredded beef, you’ve got the perfect quick dinner in no time. READ MORE…

Super Bowl Slice: Razz Wheat JELL-O Shots

Super Bowl Slice: Razz Wheat JELL-O Shots
It’s time for the Super Bowl! Take a break from watching all that football and those zany commercials, and indulge in something that will please any partygoer: Jackie O’s JELL-O shots. These wicked little wedges are disguised as orange slices, but they use local Razz Wheat beer instead of water, for obvious reasons. But because the beer doesn’t provide quite enough punch, let’s booze it up! I’ve added some moonshine from Mill Street Distillery to kick it up another notch. No matter which team you’re rooting for, these fruity treats will score a touchdown with your guests. READ MORE…

American Pie: Boozy Double Apple Pie Parfait recipe

American Pie: Boozy Double Apple Pie Parfait recipe
Let’s put it out there: you love pie, but you’re lazy. It’s ok, no judgment. Sometimes you just don’t feel like coring 14 apples and making a basket-weave out of dough, right? But there’s nothing more American than apple pie and alcohol, so combine your affinity for apple pie with your adoration of Brothers Drake Apple Pie mead, and you’ve got an easy parfait that’s perfect for the winter months. Brothers Drake’s mead is sublime on its own (especially in the bourbon-barrel aged variety) so adding the Apple Pie mead here amps up the fruity goodness of the pie filling! READ MORE…

Apple of My Eye: Salty Caramel + Apple Infused Whiskey

Salty Caramel + Apple Infused Whiskey
Summer is waning, and it’s going to start getting cold soon. No one wants this change, but you can console yourself is with apple picking and boozy beverages. And all good Columbus residents know that Salty Caramel is the best Jeni’s Splendid Ice Cream flavor, right? So when you combine apples, Salty Caramel and OYO Whiskey, magic happens. READ MORE…

Winter is Coming: Pumpkin Beer Chili

Winter is Coming: Pumpkin Beer Chili
If you are anything like me, you have a ton of of straggler pumpkin beers in your fridge. You know, the six packs where you get super pumped about fall, and buy a bunch of “basic” pumpkin brews. I have the solution for the impending winter temps – using leftover pumpkin beer for this ultra-satisfying chili. It’s perfect for tailgating and cozying up on cold winter nights. READ MORE…

Get Rich or Pie Trying: Boozy Berry Hand Pies

Get Rich or Pie Trying: Boozy Berry Hand Pies
Columbus is having a bit of a Pie Renaissance. From savory spinach delights at Lineage Brewing, to the Honeykiss Bakery Salted Chocolate Pie (swoon!) at the Ohio Taproom, it’s obvious that alcohol and pie are a perfect pairing. The only thing better? Putting a favorite local spirit, OYO Stone Fruit Vodka, in your pie! These flaky blueberry-laden delights are your drink and dessert in one, and are dangerously easy to create. Think of them like a boozy adult pop-tart! READ MORE…

Float On: five recipes for booze-filled floats

Caramel Apple Shine
If you’ve ever been to The Whitney House, you know about boozy floats. These adults-only concoctions are the ideal way to combine your desire to imbibe and satisfy your sweet tooth at the same time. Because let’s be honest – the only way to improve the classic root beer float is to add alcohol to it! Fortunately, Columbus has some great breweries and distilleries as well as ice cream artisans which are perfect for pairing. Here are five floats for you to fancy: READ MORE…

Wine Down: Wine Slushies

Wine Slushies
Slushies are for adults too! Nothing cools you down like a frozen treat, and adding wine to anything is a good idea, so whipping up a batch of wine slushies is the perfect way to beat the summer heat. I used the Lake View White blend from Buckeye Lake Winery in my concoction, and they were slurped up in no time! READ MORE…

Mini Lemon Tarts

Mini Lemon Tarts

I love lemon anything, whether it’s roasting chicken with lemon wedges, making limoncello with friends, or scarfing down the luscious lemon tarts at Pistachia Vera bakery. Especially once the cold hits, there’s nothing like that tangy citrus punch to recall warmer weather. I’m crazy about any dessert that takes less than 30 minutes to pull together too, so these mini lemon tarts fit the bill for simple and scrumptious.

Mini Lemon Tarts

Yield: 6 tarts

Ingredients

5 Tbsp. melted butter
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/2 tsp. salt
1 jar of lemon curd – 10 oz.

Whipped cream or meringue for topping.

Graham cracker crust

Start by preheating the oven to 350 degrees. Next, begin mixing the melted butter, sugar, and graham cracker crumbs in a medium bowl until combined. Then, dividing the mixture evenly into six portions, sprinkle it into a muffin tin’s six separate holes. Press the crumbs firmly into the bottom of the muffin tin and up the sides, forming a crust for the tart. Bake the shells for 7 minutes or until just starting to brown.

Lemon Tart filling and crust

Let the crusts cool completely in the muffin tin. Then, using the whole jar of lemon curd, divide the curd between the shells, scooping spoonfuls into each tart equally.

Refrigerate the tarts in the muffin tin for 3 hours. Pop the tarts out and top them with whipped cream, or torch a little meringue for a miniature version of a lemon meringue pie. Store in the fridge if not serving immediately, but you should probably devour these quickly or risk not getting one!

Mini Lemon Tarts

Where are my lemon-heads? Share this recipe with the citrus-lover in your life here!

Keep Connected,

Caroline

Mini Lemon Tarts
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 5 Tbsp. melted butter
  • 1¼ c. graham cracker crumbs
  • ¼ c. sugar
  • ½ tsp. salt
  • 1 jar of lemon curd - 10 oz.
  • Whipped cream or meringue for topping.
Instructions
  1. Start by preheating the oven to 350 degrees.
  2. Next, begin mixing the melted butter, sugar, and graham cracker crumbs in a medium bowl until combined.
  3. Then, dividing the mixture evenly into six portions, sprinkle it into a muffin tin's six separate holes.
  4. Press the crumbs firmly into the bottom of the muffin tin and up the sides, forming a crust for the tart.
  5. Bake the shells for 7 minutes or until just starting to brown.
  6. Let the crusts cool completely in the muffin tin.
  7. Then, using the whole jar of lemon curd, divide the curd between the shells, scooping spoonfuls into each tart equally.
  8. Refrigerate the tarts in the muffin tin for 3 hours.
  9. Pop the tarts out and top them with whipped cream, or torch a little meringue for a minature version of a lemon meringue pie.

 

Pumpkin Spice Latte Waffles

Pumpkin Spice Latte Waffles

Bust out your scarves, firepits, and plaid shirts folks! The season of all-pumpkin everything is upon us. I’ve already sampled pumpkin cream cheese, pumpkin spice cookies, and of course pumpkin-infused chai and lattes. But have you stepped up your breakfast game with the addition of America’s favorite fall treat? These Pumpkin Spice Latte Waffles are so easy, will satisfy your seasonal cravings, and make you the hero of the kitchen – no trip to a fancy coffee shop required. These are super-tender waffles, not crunchy Belgian-style ones. Learn more below!

Pumpkin Spice Latte Waffles

Yield – 4-6 waffles, depending on the size of your waffle iron

Ingredients

1 1/2 c. flour
1/2 c. sugar
1/2 tsp. baking soda
1/2 tsp baking powder
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon
2 Tbsp. espresso powder
1 pinch of salt
1 15 oz can pureed pumpkin (not pumpkin pie filling)
1/4 c. melted butter
1/2 c. milk
2 eggs, beaten
1 tsp. vanilla
1 Tbsp. molasses

Dig out your waffle iron and preheat it to a medium setting. Start by mixing together the dry ingredients in a large bowl, combining all items from the flour through the salt.

Ingredients for Pumpkin Spice Latte Waffles

In another large bowl, whisk together the remaining ingredients, from the pumpkin to the molasses. Slowly fold the flour mixture into the pumpkin mixture, stirring together until just combined. Do not over-mix the batter.

Spray the waffle iron with non-stick cooking spray, and ladle the batter onto the iron, according to manufacturer’s recommended amounts. Cook each waffle until completely set and just starting to brown. Serve immediately.

I wouldn’t hesitate to top these pumpkin delights with whipped cream and caramel, or they’d be equally scrumptious with some apple cider syrup. Cue the falling leaves!

PSL Waffles

Do you have another favorite pumpkin recipe to share? Let me know by dropping me a note here.

Keep Connected,

Caroline

Pumpkin Spice Latte Waffles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1½ c. flour
  • ½ c. sugar
  • ½ tsp. baking soda
  • ½ tsp baking powder
  • ¼ tsp. nutmeg
  • ¼ tsp. ginger
  • ½ tsp. cinnamon
  • 2 Tbsp. espresso powder
  • 1 pinch of salt
  • 1 15 oz can pureed pumpkin (not pumpkin pie filling)
  • ¼ c. melted butter
  • ½ c. milk
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • 1 Tbsp. molasses
Instructions
  1. Dig out your waffle iron and preheat it to a medium setting.
  2. Start by mixing together the dry ingredients in a large bowl, combining all items from the flour through the salt.
  3. In another large bowl, whisk together the remaining ingredients, from the pumpkin to the molasses.
  4. Slowly fold in the flour mixture, stirring together until just combined. Do not over-mix the batter.
  5. Spray the waffle iron with non-stick cooking spray, and ladle the batter onto the iron, according to manufacturer's recommended amounts.
  6. Cook each waffle until completely set and just starting to brown. Serve immediately.

 

Fresh Corn Cakes with Spicy Shredded Beef

Fresh Corn Cakes with Spicy Shredded Beef

Confession: I hate eating corn on the cob. The kernels get in my teeth and the butter always drips off – a cardinal sin in my book. My mom always cut her corn off the cob, so I blame her. At any rate, we always end up with a bunch of leftover sweet corn at our house and these corn cakes are a great way to use up the last of those lingering ears. If you haven’t had pancakes in a savory variation before, please try this recipe. It’s easy to make the beef ahead of time, and the apple cider will get you in the fall spirit!

Fresh Corn Cakes with Spicy Shredded Beef
Serves 4

For the Beef:
3 lb. beef brisket or chuck roast
1 14.5 oz can of diced tomatoes
1 large onion, diced
1 red bell pepper, diced
2 chipotle peppers in adobo sauce, diced
1 10 oz can enchilada sauce
1 packet taco seasoning
1 cup apple cider

For the Corn Cakes:
1 pkg. corn muffin mix (I used Jiffy)
1 egg
1/2 c. milk
2 T. melted butter
2 ears fresh sweet corn, taken off the cob

For Topping:
1 c. shredded cheddar cheese
1/2 c. sour cream
Handful chopped cilantro
Your other favorite toppings: avocado or guacamole, tomatoes, or hot sauce

In a crock pot, toss in all the shredded beef ingredients. Cook on low for 6-8 hours or high for 3-4 hours, until meat is fully cooked. Take the beef out and shred it, then return it to the crock pot so it can soak up all those juices!

Spicy Shredded Beef

Whisk together the corn cake ingredients in a large bowl. Let the mixture set for 10 minutes to thicken. Next, cook and flip the cakes until crispy on a greased and heated griddle, just like you would pancakes. There should be enough for 8 generous corn cakes.

Corn Cakes with Spicy Shredded Beef

Plate up the corn cakes next. Layer two cakes with the beef, a ladle of the crockpot sauce, a dollop of sour cream, and a sprinkle of cheese and cilantro. Pile it high with the fixin’s of your choice, and gobble them up!

Keep Connected,

Caroline

Fresh Corn Cakes with Spicy Shredded Beef
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 lb. beef brisket or chuck roast
  • 1 14.5 oz can of diced tomatoes
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 chipotle peppers in adobo sauce, diced
  • 1 10 oz can enchilada sauce
  • 1 packet taco seasoning
  • 1 cup apple cider
For the Corn Cakes:
  • 1 pkg. corn muffin mix (I used Jiffy)
  • 1 egg
  • ½ c. milk
  • 2 T. melted butter
  • 2 ears fresh sweet corn, taken off the cob
For Topping:
  • 1 c. shredded cheddar cheese
  • ½ c. sour cream
  • Handful chopped cilantro
  • Your other favorite toppings: avocado or guacamole, tomatoes, or hot sauce
Instructions
Beef
  1. In a crock pot, toss in all the shredded beef ingredients.
  2. Cook on low for 6-8 hours or high for 3-4 hours, until meat is fully cooked.
  3. Take the beef out and shred it, then return it to the crock pot so it can soak up all those juices!
Corn Cakes
  1. Whisk together the corn cake ingredients in a large bowl.
  2. Let the mixture set for 10 minutes to thicken.
  3. Next, cook and flip the cakes until crispy on a greased and heated griddle, just like you would pancakes. There should be enough for 8 generous corn cakes.
  4. Plate up the corn cakes next.
  5. Layer two cakes with the beef, a ladle of the crockpot sauce, a dollop of sour cream, and a sprinkle of cheese and cilantro.
  6. Pile it high with the fixin's of your choice, and gobble them up!

 

Sausage & Gravy Breakfast Skillets

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Sausage & Gravy Breakfast Skillets

I loved the sweet and salty cookie skillets recipe so much that it’s time to bust out those mini cast iron skillets again! This time though it’s for breakfast, and it’s super easy to make. The dish is completely customizable, so add your own flair with additional veggies or swap the sausage gravy for bacon pieces. This is one of my go-to lazy weekend morning recipes!

Sausage & Gravy Breakfast Skillets

Ingredients:

Skillets
2 cups cubed bread
1 c. sausage gravy (recipe below)
4 eggs
Salt & pepper to taste
1/2 tsp. chives
1/2 cup cheddar cheese
Hot sauce, for topping

Evenly distribute the cubed bread inside of two mini cast iron skillets. Place the skillets in the oven to toast the bread until just browned; then remove them from the oven. Add 1/2 cup sausage gravy on top of the layer of bread. Next, crack 2 eggs into each skillet and place the skillets in a 350 degree oven until the eggs are cooked as desired, about 10 minutes.

When the eggs are cooked, remove the skillets from the oven and add the chives & cheddar cheese. Place the skillets back in the oven until the cheese is just melted.

Finally, remove the skillets from the oven and place a dash of hot sauce on each. Enjoy!

Gravy
1 lb sausage
1/3 cup flour
3 cups 2% milk
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

1. Brown the sausage
2. Sprinkle in the flour and cook mixture until flour is absorbed
3. Slowly whisk in the milk and seasonings and let mixture thicken

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Caroline

Pulled Pork Cornbread Bites with White BBQ Sauce

Pulled Pork Cornbread Bites with White BBQ Sauce
Cornbread in all its forms is near and dear to my heart. There is nothing better than a piping hot wedge of cornbread, just removed from a cast iron skillet, and I love a breakfast of leftover cornbread mixed with milk and brown sugar, just like my dad taught me. And nothing is better than a meal of cornbread and BBQ. But have you ever used cornbread as a base for appetizers? This recipe is super simple, and it starts with City Barbeque (or your favorite pulled pork) and Jiffy corn muffin mix. A quick drizzle of some homemade white BBQ sauce jazzes up these tasty bites.

Pulled Pork Cornbread Bites

Ingredients

1 box Jiffy corn muffin mix
1 egg
1/3 c. milk
1 c. of your favorite pulled pork (I used City Barbeque)
1/4 c. store-bought sweet BBQ sauce
1/4 c. homemade white BBQ sauce, recipe follows
Chopped chives, for garnish

Yield: 16 mini bites

Preheat the oven to 400° F. Mix up the package of Jiffy cornbread mix according to directions, adding the egg and the milk as directed. Pour the batter into a mini muffin pan, dividing the mixture between 16 holes. Do not over-fill.  Bake the mini cornbread muffins until just golden, about 12 minutes.

While the cups are still warm, take the end of a knife or a spatula and press into the cornbread, wiggling in a gentle circle to create an indentation. This will create a well to hold the pulled pork. Let cool completely.

Mini Corn Bread Cups

Next take the cup of pulled pork and stir in your favorite red BBQ sauce, completely coating the meat. I like to use a sweet BBQ, but spicy sauce would be great too! Stuff the BBQ sauce and pork mixture into the center of the cornbread cups. Sprinkle with chives and drizzle of white BBQ sauce on each cornbread bite.

Pulled Pork Cornbread Cups

White BBQ Sauce

1/2 c mayonnaise
1 T. apple cider vinegar
1 t. Worcestershire sauce
1 t. sugar
1 dash hot sauce
1/4 t. garlic powder
1/4 t. salt
1/4 t. pepper

Combine all ingredients with a whisk until well-incorporated. Refrigerate for 1 hour to allow flavors to blend.  This sauce is also great on burgers or french fries!

Keep Connected,

Caroline

Pulled Pork Cornbread Bites with White BBQ Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 1 box Jiffy corn muffin mix
  • 1 egg
  • ⅓ c. milk
  • 1 c. of your favorite pulled pork (I used City BBQ)
  • ¼ c. store-bought sweet BBQ sauce
  • ¼ c. homemade white BBQ sauce, recipe follows
  • Chopped chives, for garnish
Instructions
  1. Preheat the oven to 400° F.
  2. Mix up the package of Jiffy cornbread mix according to directions, adding the egg and the milk as directed.
  3. Pour the batter into a mini muffin pan, dividing the mixture between 16 holes. Do not over fill.
  4. Bake the mini cornbread muffins until just golden, about 12 minutes.
  5. While the cups are still warm, take the end of a knife or a spatula and press into the cornbread, wiggling in a gentle circle to create an indentation. This will create a well to hold the pulled pork. Let cool completely.
  6. Next take the cup of pulled pork and stir in your favorite red BBQ sauce, completely coating the meat.
  7. Stuff the BBQ sauce and pork mixture into the center of the cornbread cups.
  8. Sprinkle with chives and drizzle of white BBQ sauce on each cornbread bite.

 

Sweet and Salty Cookie Skillets

Sweet & Salty Cookie Skillets
If you follow this blog at all, you know that I am obsessed with sweet and salty combos. Adding a little bit of salt to any dessert makes it better in my book, so I am excited to share this recipe with you. It is the ultimate indulgence consisting of pretzels, caramel, chocolate, and a lava flow of melty peanut butter in the center. It all comes together in the end, trust me! The whole thing is topped off with Velvet Elephant Ear ice cream (http://velveticecream.com/), and it will be everything you’ve ever wanted in life. The Elephant Ear ice cream was last year’s Ohio State Fair flavor, and is now available in stores. It has swirls of caramel and nuggets of real cinnamon sugary fried dough tucked inside. Brace yourself for the gooey sweet and salty explosion!

Velvet Elephant Ear Ice CreamSweet and Salty Cookie Skillets

Serves 2

Ingredients

6 tsp. softened butter
1/4 tsp. salt
1/2 c. brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp. vanilla
3/4 c. flour
1/4 tsp. baking soda
1/2 cup chocolate chunks
1/3 cup peanut butter
12 pretzels
2 scoops Velvet Elephant Ear Ice Cream
Caramel sauce for drizzling

Start by dividing the peanut butter in half and placing a dollop in the middle of a cast iron skillet which has been lightly greased with cooking spray. In a large bowl, use a wooden spoon or rubber spatula to cream together the sugars, salt, and the butter. Add in vanilla and the egg. Slowly add in the flour and baking soda, mixing until incorporated. Fold in the chocolate chunks, then separate the dough into 2 equal portions. Spoon the dough over the peanut butter, covering it completely.

Cookie Skillets Desert

Atop the cookie dough, press 6 pretzels into each skillet. Bake the cookies in a 375° oven for 15 minutes, or until the cookie just starts to brown at the edges. Place a scoop of the ice cream on each of the warm cookie skillets, then drizzle some caramel sauce on each. Devour these treats right away, for maximum ooey-gooeyness and enjoy!

Ice Cream Cookie Skillets

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Caroline

Sweet and Salty Cookie Skillets
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 6 tsp. softened butter
  • ¼ tsp. salt
  • ½ c. brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ tsp. vanilla
  • ¾ c. flour
  • ¼ tsp. baking soda
  • ½ cup chocolate chunks
  • ⅓ cup peanut butter
  • 12 pretzels
  • 2 scoops Velvet Elephant Ear Ice Cream
  • Caramel sauce for drizzling
Instructions
  1. Start by dividing the peanut butter in half and placing a dollop in the middle of a cast iron skillet which has been lightly greased with cooking spray.
  2. In a large bowl, use a wooden spoon or rubber spatula to cream together the sugars, salt, and the butter.
  3. Add in vanilla and the egg.
  4. Slowly add in the flour and baking soda, mixing until incorporated.
  5. Fold in the chocolate chunks, then separate the dough into 2 equal portions.
  6. Spoon the dough over the peanut butter, covering it completely.
  7. Atop the cookie dough, press 6 pretzels into each skillet.
  8. Bake the cookies in a 375° oven for 15 minutes, or until the cookie just starts to brown at the edges.
  9. Place a scoop of the ice cream on each of the warm cookie skillets, then drizzle some caramel sauce on each.

 

Blue Cheese-Stuffed Buffalo Chicken Meatballs

Blue Cheese-Stuffed Buffalo Chicken Meatballs
I will be totally open about my love for all things buffalo. I am obsessed with buffalo cauliflower, buffalo chicken dip, and of course, (boneless) buffalo wings. My new appetizer addiction: buffalo chicken meatballs stuffed with a perfect nugget of blue cheese! One thing I am not crazy about though, is making a grocery run, so I was super excited to partner with Shipt to create this recipe. Shipt is new to Columbus, and the best way to describe it is like Uber for your groceries.  I will whip up something crazy out of my fridge in order to avoid shopping, and this is a perfect solution. I made these tasty meatballs using ingredients from Kroger, which were purchased by a Shipt shopper and then delivered to me. It was heavenly to cut right to the part I love best – cooking (and eating) up a storm. Find the satisfyingly spicy recipe below, followed by some more info about Shipt and how you can try it too.

Blue-Cheese Stuffed Buffalo Chicken Meatballs

Ingredients

1/2 lb. ground chicken
1/2 lb. ground Italian sausage
1/2 c. Panko breadcrumbs
1 egg, beaten
3 T. fresh parsley, chopped
3/4 c. crumbled blue cheese
1/2 c. Frank’s Red Hot Sauce
3 T. melted butter

First, using a spoon and your hands, form the blue cheese into 15 dime-sized balls and set aside. In a large bowl, use your hands to mix together ground chicken, sausage, Panko, egg, and parsley until just combined. Don’t overwork the meat mixture or it will become tough.

Stuffing the meatball with blue cheese

Next, pinch off some of the meat mixture and flatten it into a small pancake shape. Place one of the blue cheese balls in the center of the meat mixture, and fold the edges around the cheese, sealing the cheese inside. Don’t let any of the cheese show; otherwise it may leak out in the cooking process. This recipe will make around 15 meatballs,  each around the size of a half dollar.

Meatballs ready for the oven

Bake the meatballs at 425° for around 20 minutes on a wire rack, until cooked through completely. In a small bowl, mix together the hot sauce and the melted butter. Using a pastry brush, slather hot sauce mixture on each meatball, thoroughly coating the entire surface. Return meatballs to the oven for 5 more minutes to help set the sauce.

Blue Cheese Chicken Meatballs

To cool your mouth down, dunk these babies in ranch dressing if desired. Enjoy!

Blue Cheese in the Meatball

GIVEAWAY: I also have a free yearlong trial of Shipt to give away! It’s $99 for the membership normally, so it’s a great deal. You can register to win HERE.

See if you are in the delivery area by visiting the site: https://www.shipt.com/columbus-grocery-delivery/?

Keep Connected,

Caroline

Blue Cheese-Stuffed Buffalo Chicken Meatballs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • ½ lb. ground chicken
  • ½ lb. ground Italian sausage
  • ½ c. Panko breadcrumbs
  • 1 egg, beaten
  • 3 T. fresh parsley, chopped
  • ¾ c. crumbled blue cheese
  • ½ c. Frank's Red Hot Sauce
  • 3 T. melted butter
Instructions
  1. First, using a spoon and your hands, form the blue cheese into 15 dime-sized balls and set aside.
  2. In a large bowl, use your hands to mix together ground chicken, sausage, Panko, egg, and parsley until just combined. Don't overwork the meat mixture or it will become tough.
  3. Next, pinch off some of the meat mixture and flatten it into a small pancake shape.
  4. Place one of the blue cheese balls in the center of the meat mixture, and fold the edges around the cheese, sealing the cheese inside. Don't let any of the cheese show; otherwise it may leak out in the cooking process.
  5. Bake the meatballs at 425° for around 20 minutes on a wire rack, until cooked through completely.
  6. In a small bowl, mix together the hot sauce and the melted butter.
  7. Using a pastry brush, slather hot sauce mixture on each meatball, thoroughly coating the entire surface.
  8. Return meatballs to the oven for 5 more minutes to help set the sauce.

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One-Pot Sausage Penne

Video Post!

One-Pot Sausage Penne

One Pot Sausage Penne

We’ve all seen them while scrolling through Facebook: the instructional cooking videos that quickly show you how to prepare a meal from start to finish. I absolutely love sharing and reading recipes, so I thought that making one of these posts of my own could be a fun side experiment! With the help of my husband’s iPhone prowess and a foolproof recipe, we were ready to tackle this project.

My mother-in-law first gave me the idea of cooking the meat, pasta, and sauce all together in one pan, and I have modified it for my own preferences. Anyone who knows me is aware that I am the laziest person ever when it comes to dishes. I hate them SO MUCH. I refuse to buy almost anything that isn’t dishwasher-safe, and my husband and I have a standing agreement that I cook and he cleans up. So the idea of dirtying only one pan and one spatula to whip up a full meal has me totally sold. Because this recipe has so few ingredients and steps, it was an ideal choice for our foray into food filmography. There are still some kinks to be worked out, but I hope you enjoy!

One-Pot Sausage Penne

Ingredients:

1 16 oz roll of Italian sausage
1 24 oz jar of your favorite pasta sauce or marinara
3 cups water
1 16 oz box penne pasta
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
More Parmesan and parsley, for garnish

In a large, deep skillet, brown the sausage until cooked through completely. Add the pasta sauce to the pan, along with the 3 cups of water. Stir to combine with the sausage. Bring the mixture to a boil.

Next, pour the penne into the pan. Keep the mixture at a gentle bubble, stirring regularly to keep the pasta from sticking to the bottom of the skillet. Cook until the penne is cooked through and the water has reduced out of the pan, about 12-15 minutes.

Add in the Parmesan, garlic powder, and red pepper flakes, stirring until well-incorporated. Scoop the pasta into bowls, and sprinkle with more cheese and parsley as desired. Enjoy!

You could also add other veggies or garnishes to this dish and it would be super tasty; make it your own!

Let me know what recipe we should make into a cooking video next in the comments below.

Keep Connected,

Caroline

One-Pot Sausage Penne
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 16 oz roll of Italian sausage
  • 1 24 oz jar of your favorite pasta sauce or marinara
  • 3 cups water
  • 1 16 oz box penne pasta
  • ¼ cup grated Parmesan cheese
  • ½ tsp. garlic powder
  • ½ tsp. red pepper flakes
  • More Parmesan and parsley, for garnish
Instructions
  1. In a large, deep skillet, brown the sausage until cooked through completely.
  2. Add the pasta sauce to the pan, along with the 3 cups of water.
  3. Stir to combine with the sausage.
  4. Bring the mixture to a boil.
  5. Pour the penne into the pan.
  6. Keep the mixture at a gentle bubble, stirring regularly to keep the pasta from sticking to the bottom of the skillet.
  7. Cook until the penne is cooked through and the water has reduced out of the pan, about 12-15 minutes.
  8. Add in the Parmesan, garlic powder, and red pepper flakes, stirring until well-incorporated.
  9. Scoop the pasta into bowls, and sprinkle with more cheese and parsley as desired.