Roast Chops with Apples, Spuds & Cider

by Susie ForesmanDecember 29, 2014

Keep the family toasty all winter long with a warm and hearty meal of pork chops, apples, and potatoes with a handful of kale. This recipe, courtesy of Kerry Altiero’s new cookbook, Adventures in Comfort Food combines sweet, salty, and tart flavors and the final dish is exactly what your family needs on a cold winter day.

Serves 2

Ingredients:
2 (8 oz) center-cut boneless pork chops
1½ cups mashed potato
2 apples, halved and cored
More olive oil on hand
6 leaves kale, coated in olive oil
¾ cup cider
Drizzle cider vinegar
Salt
Coarsely ground black pepper

Method:
1. Preheat your oven to 375°F. On the stovetop, heat a 9-inch heavy skillet, preferably cast iron, over medium-high heat. Place the chops fat-side down. We hope you have an exhaust fan. Brown the fat until dark, almost black, about 5 minutes.

2. Turn to the flat side and brown. You do not want to cook it through at this point, so don’t turn to the other side.

3. In a 9 x 12-inch oven-safe casserole dish, place the mashers in a pile. Next to them place the apples, cut side up. Brush both with olive oil. Add the seared chops next to them.

4. Into the oven! Bake for 10 to 20 minutes. The apples will puff up and eventually get to the consistency of applesauce. As you see the apples beginning to puff (it will be at least 10 minutes), top the entire dish with the kale leaves and roast away.

5. When the kale is dark green and beginning to crisp at the edges, pour in the cider. Bubble and boil it will. When everything is hot and the chops are medium or medium-rare (12 minutes or so), remove from the oven and plate. Drizzle some cider vinegar over. Finish the dish with a sprinkle of salt and pepper.

Recipe from ADVENTURES IN COMFORT FOOD by Kerry Alteiro
Page Street Publishing/October 2014
Get the book from Amazon or Barnes & Noble

Kerry Altiero is the chef/owner of Cafe Miranda, a popular and multi-cuisine restaurant in Rockland, Maine. Kerry won Maine’s Lobster Chef of the Year in 2012 and Cafe Miranda was named Best Farm to Table Restaurant in 2013.

Hazelnut-Stuffed Chocolate Chip Cookies

by Erin LemDecember 26, 2014

Cookies stuffed with a chocolate hazelnut spread? We’re sold. And, so is our D.C. Editor, Ayren who discovered this recipe last year on Pinterest when she was looking for a sweet treat for a cookie swap. They were so delicious that she promised herself she’d make them on a yearly basis. Here’s to year two!

Ingredients:
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of chocolate hazelnut spread, chilled in refrigerator
Coarse sea salt for sprinkling

Method:
1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.

4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled hazelnut spread in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the hazelnut spread is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)

5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Tell us in the comments below how your cookies turn out!

photo and recipe courtesy of Ambitious Kitchen

Cream Cheese Christmas Tree Cookies

by Erin LemDecember 19, 2014

Your cookie cutters may sit in a bag in the cupboard for eleven months out of the year, but once the holidays arrive it’s go time. Kristina Moy, Red Tricycle’s Seattle Editor, whips out her Christmas tree cookie cutter each year to make her favorite recipe: cream cheese Christmas Tree cookies with vanilla frosting. She tells us that the recipe works best if you double it, use one 8 oz. package of cream cheese and refrigerate the dough for at least two hours before rolling it out.

Ingredients:
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

Method:
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

2. Preheat oven to 375 degrees F (190 degrees C).

3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Click here to find more Christmas cookie recipes like this.

Tell us how your Christmas Tree cookies turn out in the comment section below!

photo above courtesy of Kristina Moy; featured photo credit EvanMischelle via flickr; recipe courtesy of Allrecipes.com

Basic Sugar Cookies

by Erin LemDecember 19, 2014

Each year Red Tricycle’s L.A. Editor, Meghan makes sweet treats for her annual holiday cookie party. While the staples like gingerbread houses and brownies are always a hit, Meghan always whips up a batch of these basic sugar cookies. Meghan says that she’s tried every sugar cookie recipe on the planet and this one is by far the best.

Ingredients:
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract (Meghan adds an extra teaspoon)
Assorted candies, sprinkles, or colored sugars, for decorating (optional)

Method:
1. In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

2. Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.

3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.

What’s your favorite sugar cookie recipe? Is it this one? Tell us below!

Photo courtesy of Meghan Rose; recipe courtesy of Martha Stewart

Slow Cooker Italian Beef Sandwiches

by scott wardellDecember 15, 2014

Liz at carpéseason knows that a crock pot is a busy parent’s BFF. She shared her recipe for slow cooker Italian Beef Sandwiches that is great for any night of the week. Simply prep the meat in the slow cooker in the morning and 10-12 hours later when your clan is hungry dinner will be ready. Read on for the full ingredients and method.

Ingredients:
3.25 lbs boneless beef round (could also be called bottom round roast)
1 tsp salt
1 tsp black pepper
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp oregano
1 tsp garlic powder
1 packet dry Italian dressing seasoning
3 c water

Optional ingredients for sandwiches: soft hoagie buns, sliced onion, sliced bell pepper, marinara sauce, shredded mozzarella

Method:
1. Lightly coat the crockpot with cooking spray. Pour the water into the crockpot. Stir in the salt, pepper, basil, onion salt, parsley, oregano, garlic powder, and Italian dressing packet. Place the meat in the water mixture; cover with a lid, and turn on low for 10-12 hours. Optional: about halfway through the cooking time, flip the beef over so that both halves get some time in the water.

2. Optional step from the author: Once meat is fork tender, remove it from the crockpot and place it in a large covered bowl in the refrigerator. Pour the juice from the crockpot into a smaller bowl, cover it with a lid, and put it in the freezer for about an hour. Once the fat from the juice has solidified on the top, remove the fat with a spoon, and pour the remaining juice into the container with the beef and let sit for a few hours.

3. When ready to serve, shred beef with your fingers or a fork, and reheat beef in the juice in a covered saucepan over medium heat. It only takes about 10-15 minutes to reheat. You can also freeze the beef in its own juice in large or individual portions. If serving immediately, simply shred the beef and move to step 4.

4. To make the sandwiches pictured: Preheat oven to low broil. Line a baking sheet with parchment paper or foil and place split hoagie buns on the sheet. Sauté sliced onions and peppers in olive oil over medium heat for 3-5 minutes until just softened. Place warmed beef (with a slotted spoon to remove from juice) on split hoagie bun. Top with sautéed onions and pepper. Spoon sauce over the top, then sprinkle on mozzarella as desired. Broil on low for 2-3 minutes, just until the cheese is melted. Alternately, you can serve these beefs with just their au jus…equally fantastic and super easy!

recipe and photo courtesy of Liz at carpéseason

Food and life are seasonal. And ingredients that haven’t traveled hundreds of miles to reach your plate are much more desirable than their processed counterparts. That’s why Liz of carpéseason cooks using fresh, seasonal ingredients that bring out the flavors of each dish she prepares. Many of her dishes have a self-described “flexitarian” focus–heavy on grains and veggies, with some meat. Check out all of her delicious (and expertly photographed) dishes over at carpéseason.

Check out these other delicious crock pot recipes HERE

Baked Cheesy Winter Squash Pasta

by writerredtriDecember 8, 2014

It seems like come the fall and winter months, the produce aisles are chock full of everything root vegetable, pumpkins, and of course, squash. Take advantage of this seasonal treat to make a cheesy winter squash pasta that your kids will love. The parmesan cheese and grated fontina adds a bit of cheesy goodness to this pasta dish that will surely be gobbled up at the dinner table.

Serves 6-8

Ingredients:

1 medium winter squash of virtually any variety

1 lb. pasta of your choice, as long as it’s a fairly sturdy shape

3/4 cup sour cream

1/2 cup (packed) grated fontina

1/2 cup grated Parmesan

1 1/2 tsp. finely chopped fresh rosemary (you could also use sage or thyme, if you prefer)

salt and pepper

Method:

1. Heat your oven to 425F. Stick the squash in a baking pan (you can even use the same casserole that you’re going to bake the pasta in) and roast it in the oven until it is very tender and easily pierced by a fork – generally an hour or so. Remove from the oven and allow to cool until you can just handle it, then cut it in half, scoop out the seeds, then scoop the flesh of the squash out. Measure out 3 cups into a large mixing bowl, reserving the rest for another use.

2. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than the instructions call for. Reserve a cup and a half of the pasta water, then drain the pasta and set aside.

3. Mash the squash in the bowl with the sour cream and enough of the pasta water to reach a creamy sauce consistency. If you want a very smooth sauce, puree the squash using a handheld (or regular) blender, otherwise just mash it with a potato masher. Fold in the Parmesan, 1/4 cup of the Fontina, and the rosemary. Add salt and pepper to taste, then stir in the cooked pasta.

4. Transfer the pasta to a casserole or baking dish and sprinkle the rest of the Fontina cheese on top. Bake the pasta in the oven (still at 425F) until the cheese on top is melted and bubbling, 20-25 minutes. Top with a bit more freshly ground black pepper, and serve.

What’s your family’s favorite squash dish? Share with us below!

Recipe courtesy of our friend Emily at Five and Spice

Spinach and Avocado Pesto Pasta

by Claire SchillingsDecember 8, 2014

Pasta is a natural staple in our home, but sometimes we wonder if it’s healthy enough to be in our rotation as often as it is. Luckily, thanks to Give Me Lemons‘ Spinach and Avocado Pesto recipe, we no longer have to worry! Made from only fruits, vegetables, and herbs, this alternative to our usual pasta recipes is healthy, tasty, and fresh for summer.

Ingredients:
1 pound linguine noodles
2 large ripe avocados, halved, peeled and seeded
2 garlic cloves, peeled
3 packed cups fresh baby spinach
1 cup fresh basil
1 lemon, juiced
1 lime, juiced
1/2 teaspoon pepper
1 teaspoon salt
1 cup grated parmesan (for topping)
1/2 cup pine nuts (for topping)

Method:
1. Bring a large pot of salted water to a boil. Add linguine noodles to the boiling water and cook according to the package instructions. Drain noodles and reserve a cup of the pasta water. Place noodles into medium sized serving bowl.

2. In a food processor, combine avocado, garlic cloves, spinach, basil, lemon and lime juice, salt and pepper. Blend until smooth. Spoon pesto mixture onto the linguine noodles and toss together until noodles are coated. If needed, use pasta water to thin sauce to desired consistency.

3. Top with grated parmesan cheese and pine nuts (if desired). Serve immediately.

recipe and photo courtesy of Give Me Lemons.

Sensational Snickerdoodles

by Erin LemDecember 1, 2014

Snickerdoodles are a holiday classic and it doesn’t get much easier than this recipe. There are three main reasons why we love this version: you don’t need a mixer, you don’t have to refrigerate the dough, and the end result is absolutely delicious with a chewy, soft inside. Red Tricycle’s Editorial Director can attest to the awesomeness of this cookie — her mom has been making these every December since she can remember.

Ingredients:
1 cup shortening (we use ½ cup of shortening and ½ cup of butter)
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon

Method:
1. Heat oven to 400˚. Mix shortening/butter, sugar, and eggs thoroughly.

2. Measure flour by dipping method or by sifting. Blend flour, cream of tartar, soda, and salt; stir in. Shape dough in 1” balls.

3. Roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon.

4. Place 2” apart on ungreased baking sheet. Bake 8 to 10 min. These cookies puff up at first, and then flatten out.

Makes 5 doz. cookies.

Do you have a favorite snickerdoodle recipe to share? Tell us in the Comments below.

photo in story courtesy of Erin Lem; featured photo courtesy of jimwinstead via flickr

Turkey Bolognese

by Erin LemNovember 30, 2014

If you’re looking for a hearty meal that you can heat up for leftovers throughout the week you’ve found it. Courtesy of Sundays with Jennie, this recipe features turkey, but use whatever meat your kids are most fond of (chicken, beef, you name it). And, if you want to give it a healthy boost, Jennie suggests throwing it over spaghetti squash or zucchini noodles.

Ingredients:
3 garlic cloves
1 yellow onion
3 carrots, peeled and diced
1/2 cup of mushrooms, diced
1 tbsp extra virgin olive oil
1 lb extra lean ground turkey
1/4 cup dry white wine
1 can crushed tomatoes
1 bay leaf
1/4 tsp red pepper flakes
1/4 tsp dried basil
1/4 tsp dried parsley
salt and pepper to taste

Method:
1. Prepare all veggies – by hand or food processor dice garlic, onion, carrots and mushrooms into small pieces.

2. Heat 1 tbsp olive oil in large saucepan over medium high heat and then add diced vegetables to pot. Sauté vegetables for 5-7 minutes

3. Add the dry white wine to vegetables, continue stirring until wine dissolves.

4. Mix in ground meat, and stir occasionally, until meat is cooked through (about 5 minutes)

5. Add crushed tomatoes, red pepper flakes and dried basil and parsley and mix well.

6. Add in bay leaf, and simmer sauce for 30 minutes ( less if you’re short on time) stirring occasionally. Add salt and pepper to taste.

Recipe and photo courtesy of Jennie over at Sundays with Jennie. Hop on over to her blog for more great dinner inspiration.

Spanish Glazed Chicken

by Erin LemNovember 30, 2014

While chicken breast isn’t especially known for its natural flavor, Nicole from Nibbles by Nic discovered a great way to dress up an otherwise bland piece of poultry. She seasons the chicken and then marinates it, which creates big time flavor. The best part? Most of the ingredients should already be in your pantry. Huzzah!

Ingredients:
2 tablespoon dijon mustard
2 tablespoon light agave nectar
2 tablespoon balsamic vinegar
2 tablespoon reduced-sodium soy sauce
2 tablespoon worcestershire sauce
2 cloves garlic minced
zest 1/2 lemon
zest 1/2 orange
1/2 teaspoon salt
1/2 teaspoon garlic powder
salt/peper to taste
Ground Pepper to taste
1 1/2 pounds chicken breast trimmed of fat and cut into 4 uniform pieces

Method:
1. Heat grill or grill pan to high heat.

2. Whisk first 8 ingredients together in a medium sized bowl. Season chicken with salt pepper and garlic powder.

3. Marinate spice-dusted chicken for at least 2 hours and up to 24 hours.

4. Place chicken on grill or grill pan for 3-4 minutes to cook per side depending on thickness (When you see char marks flip it)

5. Baste chicken with remaining marinade halfway through cooking time.

Chef’s Tips: Throw peppers and zucchini strips tossed with olive oil on pan for side.

Recipe and photo courtesy of Nicole from Nibbles by Nic. Hop on over to her blog for more fantastic recipe ideas and nibbles for kids.

ML Interest Tag: salt

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