Fire Roasted Garlic Chili with Cilantro Lime Rice for #SundaySupper #McSkilletSauce

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

They say that opposites attract. My husband and I are proof of this. Paul knows nothing about pop culture, celebrities and entertainment news. And I make it my business to stay on top of current events and what’s trending on Twitter. Paul reads up on stocks, business and all kinds of technology stuff that I don’t understand. Paul studied molecular cell biology at Berkeley and I studied Speech Communications at the University of Texas at Austin. That says a mouthful right there.

If Paul had it his way, we would be eating meat and potatoes every night, with some fast food sprinkled throughout. Because, you know, he’s flexible and likes to mix it up. Since I do most of the cooking, this never happens. Not on my watch.

But one thing we can agree on when it comes to food is that we need something quick and easy when it comes to weeknight dinners. If I find something that makes my life easier, helps me to prepare dinner faster and still tastes delicious, I’m on board. And so is Paul.

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

We recently tried the new skillet sauces from McCormick. Skillet sauces are a new range of recipe sauces packed full of flavor that help you create a delicious, home cooked meal in no time at all!

There are seven delicious flavors: Fajita with Roasted Chili, Garlic and Lime, Fire Roasted Garlic Chili, Sesame Chicken Stir-Fry, Sicilian Chicken with Tomato and Basil, Smoky Applewood BBQ Chicken, Sweet and Smoky Sloppy Joes and Taco with Chipotle and Garlic. McCormick has basically covered most of my family’s favorite meals.

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

We’re completely into rice bowls right now so I made vegetarian fire roasted garlic chili, some cilantro lime rice and added an abundance of fresh veggies to mix in. The fire roasted garlic chili skillet sauce was amazingly good and I didn’t have to add anything else. Not even salt.

And it had a nice heat to it that I loved. It was so easy to use. After I had sautéed my black beans and onions, I simply added in the skillet sauce and some diced bell peppers and that was it!

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

This fire roasted garlic chili skillet sauce might be my favorite one so far. You’ve got to try this! And everyone, I’m sure, has their Super Bowl menu set for today so pick up the ingredients below for a quick and delicious weeknight dinner for this week!

Go Hawks!!!

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

Fire Roasted Garlic Chili Bowl with Cilantro Lime Rice
 
Prep time

Cook time

Total time

 

Yields about 3 ½ cups of cooked cilantro lime rice.
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 4

Ingredients
For the cilantro lime rice:
  • 2 cups water
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt + more when mixing
  • 1 cup extra long grain rice
  • juice from ½ lime
  • ½ cup fresh cilantro, diced + more if desired
For the chili bowl:
  • ½ tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 16 oz. (1 lb.) can of black beans
  • 1 packet McCormick’s Fire Roasted Garlic Chili Skillet Sauce
  • ½ red bell pepper, diced
  • ½ orange bell pepper, diced
  • ½ head or bunch of green leaf or romaine lettuce, shredded
  • 1 small tomato, diced
  • 1 cup fresh corn
  • 1 ripe avocado, sliced
  • fresh cilantro for garnish
  • jalapenos (optional)

Instructions
For the cilantro lime rice:
  1. Using a medium sized saucepan, add in the water, butter and 1 teaspoon of salt and bring to a boil. Add in the rice and turn the heat to a low simmer, cover and let cook for about 10 to 15 minutes, stirring constantly so the rice does not burn or stick to the bottom.
  2. When finished, remove from the heat and fluff with a fork. Add in the freshly squeezed lime juice, fresh cilantro and season with salt to taste. Mix one more time and set aside.
For the vegetarian chili:
  1. Using a medium sized skillet over medium high heat, heat the olive oil and add in the onions and black beans. Saute for a few minutes, or until the beans are warmed through and the onions begin to soften. Add in the Fire Roasted Garlic Chili Skillet Sauce and some red and orange bell peppers and mix until combined. Bring to a light simmer and let cook for just a few minutes, or until heated through.
To serve:
  1. Serve the Fire Roasted Garlic Vegetarian Chili over the cilantro lime rice and garnish with the lettuce, tomatoes, raw diced bell peppers, corn, cilantro, avocado and jalapenos if desired. Mix and enjoy!

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

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Click here to visit McCormick’s website to learn more about Skillet Sauces or click on the Pinterest board below to follow McCormick’s Easy Skillet Dinners board on Pinterest! You can also follow McCormick on Facebook, Instagram and Pinterest.

Follow McCormick Spice’s board Easy Skillet Dinners on Pinterest.

 

I’m here with the SundaySupper crew today and we’ve all made quick and easy recipes using McCormick’s Skillet Sauces. So, check out the list below and go pick up some McCormick skillet sauces!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 
Disclosure: This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

 

7 Layer Dip Flatbread

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

My kids don’t like mac and cheese but they love Tex-Mex food. This is how I know they are my kids. And my husband, well, he thinks Chipotle is gourmet. He loves his burritos!

I discovered my kids loved taco dip when we were at a party, like loved. Like, they (my two daughters) polished that off, loved it. So, naturally I made 7 layer dip and they went crazy.

And I don’t know about you, but when I’m eating something I love, I don’t really want to share it. Community bowl 7 layer dip, no thank you.

So, I’ve combined two of my favorite eats: Naan and 7 layer dip!

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

Now, these are kinda big-ish. But everyone gets their own!! You don’t have to share!

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

Super Bowl food isn’t just for the adults, yo. My kids will go to town on these.

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

Yeah, ok, these could be a meal all on their own. So if you’re looking for appetizers, just cut them into smaller pieces. Enjoy!!

Go Hawks!! And check back here on Sunday for a fabulous weeknight recipe!

7 Layer Dip Flatbread
 
Recipe makes 3 to 4 Seven-Layer Dip Flatbreads.
Author:
Recipe type: Appetizer or Meal

Ingredients
  • ½ tablespoon extra virgin olive oil
  • 1 (15 oz.) can black beans
  • kosher salt
  • Naan, or any kind of flatbread; baked or toasted
  • 1 cup sour cream
  • 1 to 2 cups guacamole
  • 1 cup salsa
  • half head lettuce, chopped and shredded
  • 1 large tomato, diced
  • ½ red and orange bell pepper, diced
  • mozzarella or cheddar cheese, freshly grated
  • black olives, sliced
  • jalapenos

Instructions
  1. Using a medium sized pan over medium-high heat, heat the olive oil. Add the black beans and saute for about 5 to 6 minutes, or until very soft. Season with salt. Remove from pan and into a bowl. Using a potato masher, mash the black beans together until somewhat smooth.
  2. To assemble: Spread the black bean mixture on the naan flatbread, then top in this order: sour cream, guacamole, salsa, lettuce, tomatoes, fresh bell peppers, and then sprinkle on some cheese, black olives and jalapenos. Enjoy!

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

 

Mini Pizza Bites

Quick and easy mini pizza bites! Your favorite pizza in bite-sized goodness. Make them all meat, or pepperoni or all vegetarian! It's up to you!  #Superbowl #gamedayfood #quickrecipe #appetizer

OK you guys. .  so I’m pretty excited about Sunday’s game.  . do you guys actually watch the game, or hang out by the food table and eat? I do a little of both . . and if the food is good, watch out. I might be small but I can eat.

Quick and easy mini pizza bites! Your favorite pizza in bite-sized goodness. Make them all meat, or pepperoni or all vegetarian! It's up to you!  #Superbowl #gamedayfood #quickrecipe #appetizer

As I said in my last post, Super Bowl food is real, yo. It’s serious business. I think it’s all about balance. A good balance of somewhat healthy and not-so-healthy (my husband totally disagrees and thinks it should all be the greasy, not-so-healthy eats . .  and so does every man on the planet I’m sure). And you have to have a good mix of finger foods, appetizers, wings, nachos, guacamole, and greasy, drippy, delicious burgers and hot dogs.

I was going to do something crazy and make a huge nachos pizza today. Like a real pepperoni pizza loaded with nachos fixings on top. But then I was like, how would you eat it? Would the tortilla chips be in there, like on top of the pizza like real nachos? And then there would be a sogginess factor, which I can’t deal with when it comes to pizza. So that went out the window.

Quick and easy mini pizza bites! Your favorite pizza in bite-sized goodness. Make them all meat, or pepperoni or all vegetarian! It's up to you!  #Superbowl #gamedayfood #quickrecipe #appetizer

And then I thought why not make mini pizza muffin bites? They might look messy but these babies just pop right out of the muffin pan and into your mouth (or onto a serving platter if you do proper things like that).

Quick and easy mini pizza bites! Your favorite pizza in bite-sized goodness. Make them all meat, or pepperoni or all vegetarian! It's up to you!  #Superbowl #gamedayfood #quickrecipe #appetizer

Load these with pepperoni or make them vegetarian, or do both like I did here.

Quick and easy mini pizza bites! Your favorite pizza in bite-sized goodness. Make them all meat, or pepperoni or all vegetarian! It's up to you!  #Superbowl #gamedayfood #quickrecipe #appetizer

These are seriously so easy to make and trust me, this might be the first appetizer to disappear!

Go Hawks!

Mini Pizza Bites
 
Prep time

Cook time

Total time

 

You can use ready made pizza dough or puff pastry. Recipe makes 24 pizza bites.
Author:
Recipe type: Appetizer

Ingredients
  • 1 package (13.8 oz) ready made pizza dough (I used Pillsbury)
  • 1 to 1¼ cups tomato sauce
  • pepperoni
  • 4 oz. cremini mushrooms, diced
  • ½ cup black olives, sliced
  • 1 cup shredded mozzarella cheese
  • fresh parsley, diced for garnish

Instructions
  1. Preheat oven to 400 degrees. Spray a mini muffin pan with non-stick baking spray. Set aside.
  2. Roll out pizza dough and cut into 24 triangles. Place each pizza dough triangle into each mini muffin cup, leaving the two ends of the triangle sticking out (these will help you pull out the pizza bites easier after baking).
  3. Top each dough triangle with 1 teaspoon of tomato sauce, and then load on the toppings: place pepperonis in (sticking up is ok), mushrooms and black olives if using, or just the mushrooms and black olives if making veggie pizza bites. Top each cup with some shredded mozzarella cheese and fresh parsley.
  4. Bake for 15 minutes, or until pizza crust is browned and cooked through. Let cool for a few minutes and enjoy!

 

 

Sriracha Honey Lime Pigs in a Blanket

Pigs in a blanket with a kick! You've got to try these Sriracha Honey Lime Pigs in a blanket!! So delicious & flavorful, you need these for Super Bowl Sunday! #gamedayfood #superbowlfood #appetizer

My husband and I have been happily married for 8 years. Happily married because we have basic relationship guidelines and principles that we follow. Never go to bed angry after an argument, go on a date night at least once or twice a month, saying I love you every morning, managing our money wisely, supporting each other in everything that we do and honoring the Super Bowl.

Yes, friends, the Super Bowl is sacred. He gets the kind of food he wants and I get to watch all of the commercials.

Super Bowl food. It’s real y’all. And important. You gotta have good eats. Good eats just make the game better. .  especially if your team is loosing.

Now, I’ll always have a vegetable platter of some sort and all the Clancy’s chips we can eat and dip and all that good stuff but more importantly, manly game day grub, like pizza, burgers and my husband’s favorite: pigs in a blanket will be on the table. And he likes them with a kick so I always make Sriracha honey lime pigs in a blanket.

Pigs in a blanket with a kick! You've got to try these Sriracha Honey Lime Pigs in a blanket!! So delicious & flavorful, you need these for Super Bowl Sunday! #gamedayfood #superbowlfood #appetizer

And the managing our money wisely part? I’ve got that covered because I shop at ALDI. ALDI, where I can buy everything I need, organic dairy and produce included, at half the price. And they have weekly specials all the time. I bought everything for our Super Bowl party from ALDI.

ALDI ingredients for Super Bowl

Not sure if you can find gourmet-type foods at ALDI? ALDI has you covered.

ALDI ingredients for Super Bowl

Gluten-free? ALDI has you covered.

gluten free snacks from ALDI

ALDI seriously has everything you need for your upcoming Super Bowl party so click here to find a store near you. And while you’re at it, be sure to pick up the ingredients below so you can make these Sriracha Honey Lime pigs in a blanket for Super Bowl Sunday!

Go SEAHAWKS!

Pigs in a blanket with a kick! You've got to try these Sriracha Honey Lime Pigs in a blanket!! So delicious & flavorful, you need these for Super Bowl Sunday! #gamedayfood #superbowlfood #appetizer

Sriracha Honey Lime Pigs in a Blanket
 
Recipe yields 32-48 pigs in a blanket, depending on how you cut your crescent dough.
Author:
Recipe type: Appetizer

Ingredients
For the sriracha honey glaze:
  • 3 tablespoons Countryside Creamery unsalted butter
  • 1 tablespoon Baker’s Corner all-purpose flour
  • ⅓ cup Berryhill honey
  • ¼ heaping cup Fusia Sriracha hot chili sauce
  • 1 tablespoon Fusia soy sauce
  • Juice of 1 lime
  • 1 teaspoon Stonemill Essentials red chili pepper flakes (optional)
For the pigs in a blanket:
  • 2 containers (8 oz each) Bake House Creations refrigerated crescent rolls
  • 48 cocktail-size Parkview cocktail sausages

Instructions
For the sriracha honey glaze:
  1. Melt the butter in a small saucepan over medium heat. Whisk in the flour until lightly browned, for about 1 minute. Stir in the honey, Sriracha, soy sauce, lime juice and red chili pepper flakes if using. Bring to a slight boil and let simmer until slightly thickened, for about 1-2 minutes only. Remove from the heat and set aside.
To assemble:
  1. Preheat oven to 375°F. Unroll both cans of the crescent roll dough; separate into 16 triangles. Cut each triangle lengthwise into 2 narrow triangles. Additionally, you can cut into 3 triangles if trying to make more pigs in a blanket.
  2. Place all of your sausages in the Sriracha honey sauce and toss well to coat. Place a sausage on each dough triangle and roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on a parchment paper covered baking sheet.
  3. Bake for 12 to 15 minutes or until golden brown, rotating the baking sheet halfway through baking. Serve with ketchup, mustard, or other dipping sauces and condiments if desired.

Pigs in a blanket with a kick! You've got to try these Sriracha Honey Lime Pigs in a blanket!! So delicious & flavorful, you need these for Super Bowl Sunday! #gamedayfood #superbowlfood #appetizer

Disclosure: This is a sponsored post with ALDI. All opinions expressed here are 100% my own. Some of these items are Special Buy or Seasonal items that are only in ALDI stores for a limited time and may no longer be available.

 

Seasonal Vegetarian Pot Pie

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

When I first started cooking, I never really paid attention to what produce was in season and when. I just bought stuff and didn’t think twice about it.

But if you think about it, purchasing and cooking with produce that’s in season makes complete sense. You get fruits and vegetables at their peak and the price is reasonable. It’s winter so I’m currently obsessed with sweet potatoes, kale, mushrooms and leeks.

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

Ah, the glorious sweet potato. My favorite thing now is simply roasted it with a little extra virgin olive oil and salt. So delicious and filling too!

To say that it’s cold here in Wisconsin is an understatement. We’re supposed to be having a mild winter but I still think 20/30 degree weather is cold so I have to take matters into my own hands.

And bake.

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

Enter this glorious vegetarian pot pie.  . . filled with winter’s bounty and everything good. Guys, you have to try this recipe. You won’t miss the beef, you won’t miss the chicken. .  I promise. This is delicious.

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

Seasonal Vegetarian Pot Pie
 
Recipe fits a 1.5 quart KitchenAid nesting ceramic dish.
Author:
Recipe type: Main

Ingredients
  • 1 cup plus 1 tablespoon vegetable broth
  • 1 large sized sweet potato, peeled and chopped
  • 1 large sized carrot, peeled and chopped
  • 1 small onion, peeled and chopped
  • 8 oz. cremini mushrooms, sliced
  • 1 large leek, tender white and light green parts only, sliced thin
  • Salt and pepper to taste
  • 2 to 3 cups kale, chopped
  • ½ cup milk
  • 2 tablespoons all-purpose flour
  • ½ to 1 tablespoon Dijon mustard
  • 1 tablespoon mascarpone
  • 2 Frozen puff pastry sheets, defrosted
  • 1 egg + 1 teaspoon water, beaten for egg wash

Instructions
  1. Visit The Kitchenthusiast for the instructions.

You guys have to go check out the rest this recipe and see the inside of this glorious vegetarian pot pie at The Kitchenthusiast. You’ll be glad you did. Enjoy and stay warm!

Disclosure: This is a sponsored post with KitchenAid USA. All opinions expressed here are 100% my own.

 

Spinach Pesto with Almond Flour Pasta

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

So, it’s January 22 and I’m still eating relatively healthy. I say relatively because it’s restaurant week here in Madison and I’m going to a steakhouse tonight with my husband.

My focus for January is healthier eating and getting to sleep at a decent hour. More greens, smoothies, vegetables, fruit, whole grains and complex carbs, most of which are gluten-free or low-gluten like quinoa, farro, barley, red rice, winter squashes, sweet potatoes, oats, soba noodles, beans, and lentils. When I say it like that, the recipe possibilities are endless right?

I started buying bigger packages of greens from the store. .  like the mega size. The big daddy. I would buy lots of fresh baby spinach, romaine, arugula and kale. Well, you can only eat so many salads right? When I have leftover greens, I also throw them in my food processor and make pesto. I haven’t made a pesto with just basil in ages. I love mixing it up.

Enter my abundance of fresh baby spinach. And I’ll use whatever I have on hand. Parmesan, pecorino, almonds, pine nuts, fresh garlic cloves or minced garlic. .

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

And with a whirl of your food processor, you have it.

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

I love how versatile pesto is. Earlier in the week, I ate some salmon topped with my pesto. Delicious!! and of course, we had to enjoy some with some pasta.

But it wasn’t going to be just any ole pasta.

Cappello's Fettuccine. Gluten free, grain free. Delicious!

The good people at Cappello’s sent me some of their gluten-free, grain-free, almond flour pasta to try. I got some fettuccine, lasagna sheets, gnocchi and some of their chocolate chip cookie dough. Oh my gawd, so good!!

Cappello’s is a Colorado-based gourmet food company specializing in high-end gluten free, grain free products. The texture is a little different and the taste.  . obviously. .  this is almond flour pasta we’re talking about here. But I’ve got to say, this is about as close as you’re going to get to traditional pasta.

But you wanna know what? It’s delicious!

Even my pasta loving husband gobbled up his entire bowl.

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

“Cappello’s fresh gluten free, grain free fettuccine is carefully hand-crafted to achieve a texture and taste that is unrivaled among traditional pasta. Low on the glycemic index and made primarily from almond flour and egg, Cappello’s fettuccine has a deliciously rich, buttery flavor and silky consistency.”

And unlike regular dry pasta, this gluten free, grain free fettuccine cooks in under ONE minute. Fresh or frozen. One minute or less, depending on your personal preference for bite. Now, how’s that for quick?

So, if you’re in the market for gluten free, grain free pasta, check them out!

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

Spinach Pesto with Almond Flour Pasta
 
This pesto can be enjoyed with pasta, salmon, bread or crackers. Yields: about 2 – 2½ cups of pesto.
Author:
Recipe type: Main

Ingredients
  • 2-3 cups packed fresh baby spinach
  • ½ – 1 cup mixed greens + fresh parsley
  • 2-3 cloves garlic; whole or minced
  • ¼ cup almonds or pine nuts
  • 1-1½ cups good quality extra-virgin olive oil + more if needed
  • ½ – 1 cup freshly grated (or chunks) of Parmesan
  • Kosher salt, to taste
  • crushed red pepper flakes if desired
  • cooked gluten free pasta (any kind)

Instructions
For the pesto:
  1. Combine the spinach, greens, parsley, garlic, and almonds or pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan and pulse again. Season with salt and add the crushed red pepper flakes if using.
To serve:
  1. Serve spinach pesto over gluten free pasta, mix and enjoy!

Disclosure: Cappello’s sent me their pasta to sample. This is not a sponsored post. All opinions shared here are 100% my own. 

 

Double Coconut Chocolate Chip Cookies

Crispy edges, chewy, chocolatey middles, and so easy to make, these Double Coconut Chocolate Chip cookies are perfection. You’ve got to try this chocolate chip cookie recipe!!! #cookies

After ending my 3-day juice cleanse last week, instead of easing back into foods like a normal person, I just went for it. My husband brought home Chinese food because he didn’t want to eat one of these wraps again and I went a little crazy.

Crispy edges, chewy, chocolatey middles, and so easy to make, these Double Coconut Chocolate Chip cookies are perfection. You’ve got to try this chocolate chip cookie recipe!!! #cookies

Crispy edges, chewy, chocolatey middles, and so easy to make, these Double Coconut Chocolate Chip cookies are perfection. You’ve got to try this chocolate chip cookie recipe!!! #cookies

And while I was stuffing my face with Chinese food, why not bake some cookies too? I mean, I baked these for you guys. .  because they are fabulous and I had to share them. .

Crispy edges, chewy, chocolatey middles, and so easy to make, these Double Coconut Chocolate Chip cookies are perfection. You’ve got to try this chocolate chip cookie recipe!!! #cookies

I was actually trying to make vegan chocolate chip cookies and failed miserably. .  they were yummy but way too crumbly. Like I had to eat them with a spoon. Literally fell apart.

Because of Sarah’s lovely post and cookie recipe, I finally went and bought some coconut oil and made her cookies.

Crispy edges, chewy, chocolatey middles, and so easy to make, these Double Coconut Chocolate Chip cookies are perfection. You’ve got to try this chocolate chip cookie recipe!!! #cookies

And because I loved them so much. .  I wanted to play around with the recipe.  . this is where the vegan part comes in .. and baking with einkorn flour, read my notes below. But my egg-less cookies didn’t work. .  trying different things to bind and give structure to the cookies. So I scrapped the vegan cookies for now and went back to the recipe. I had to add in some shredded coconut. Not the sweetened shredded coconut .  . because I doubled my chocolate chips so you get enough sweet punch from that. If you guys have never baked chocolate chip cookies with a blend of semi-sweet (or bittersweet) + milk chocolate chips, you need to.

Crispy edges, chewy, chocolatey middles, and so easy to make, these Double Coconut Chocolate Chip cookies are perfection. You’ve got to try this chocolate chip cookie recipe!!! #cookies

Like right now.

Crispy edges, chewy, chocolatey middles, and so easy to make, these Double Coconut Chocolate Chip cookies are perfection. You’ve got to try this chocolate chip cookie recipe!!! #cookies

Oh my gawd. SO good.

So, the juice cleanse was, I would say, still a success  . . yes even though I caved and had a salad or two and the sweet potato. .  I felt great and had lots of energy. .  it’s just maybe the way I celebrated afterwards that might be frowned upon. Maybe? maybe not?

Don’t we all celebrate with chocolate chip cookies?!

Crispy edges, chewy, chocolatey middles, and so easy to make, these Double Coconut Chocolate Chip cookies are perfection. You’ve got to try this chocolate chip cookie recipe!!! #cookies

A few notes on the ingredients used:

  1. I used einkorn flour, which is not gluten-free but it’s a healthier alternative to wheat for those who are concerned about that. Einkorn is the world’s most ancient wheat, and has never been hybridized. “The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn may provide a delicious alternative. Einkorn does contain gluten and is not ok for those with celiac disease.”
  2. If you can’t get your hands on einkorn flour, use whole wheat pastry flour for this recipe. Whole Wheat Pastry Flour is a good source of dietary fiber and protein. It’s a great way to punch up the nutrition in all your baked goods. I also made these cookies with half whole wheat pastry flour and half einkorn flour. It’s all good.
  3. I used virgin coconut oil. No butter needed. You simply must try this. Delicious. And, with anything, portion control is needed. The jury is still out on the health benefits of coconut oil. “It has properties that are promising, but we need a lot more research before we can say this is the superfood of 2014.”
  4. I used a blend of semi-sweet and milk chocolate chips, one cup of each. Yes, you read that right. You can certainly reduce the amount of chocolate chips when baking.
  5. I used unsweetened shredded coconut. since I am using a crazy amount of chocolate chips, you don’t need sweetened shredded coconut.
  6. I have no patience when it comes to refrigerating cookie dough before baking. So, with this recipe, just bake the cookies! No refrigeration/chilling the dough time required.

You guys have to try these cookies!

Double Coconut Chocolate Chip Cookies
 
Recipe yields 2 dozen cookies.
Author:
Recipe type: Dessert or Snack

Ingredients
  • ½ cup coconut oil, softened in the microwave for 5 to 10 seconds only
  • ½ cup brown sugar
  • 1½ tablespoons natural creamy peanut butter
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1⅓ cups einkorn flour
  • ¼ cup unsweetened shredded coconut
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt
  • 1 cup semisweet or bittersweet chocolate chips
  • 1 cup milk chocolate chips

Instructions
  1. Preheat oven to 350 degrees.
  2. Using your stand mixer fitted with the flat beater attachment, mix together the softened coconut oil and brown sugar. Beat on medium speed about 2 minutes until well combined. Add in the peanut butter and mix to combine. Lastly, add in the egg and vanilla and mix to combine.
  3. In a separate mixing bowl, combine the einkorn flour, shredded coconut, baking soda, cornstarch, and salt. With the stand mixer on a low setting, slowly add in the flour mixture and mix until the dough comes together. Add in the chocolate chips and mix until just combined.
  4. Using a tablespoon sized cookie scoop, scoop out the cookie dough and place onto a parchment paper lined baking sheet. Feel free to shape with your hands and gently press down. Bake for about 10 to 12 minutes, or until golden brown. For slightly crispier cookies, bake for about 12 to 14 minutes. Remove from the oven and let the cookies cool before serving.

Recipe adapted from Whole and Heavenly Oven.

Crispy edges, chewy, chocolatey middles, and so easy to make, these Double Coconut Chocolate Chip cookies are perfection. You’ve got to try this chocolate chip cookie recipe!!! #cookies

 

Korean Steamed Eggs for #SundaySupper

Light, fluffy, savory and so delicious! Korean steamed eggs are also extremely easy to make. If you like eggs, you have to try this recipe! Serve with some steamed white rice and kimchi!

It’s been a while since I posted on a Sunday but I couldn’t pass up the opportunity to participate in this week’s Sunday Supper. .  celebrating Hometown Foods.

Now, most people will be sharing foods from their local cities, where they grew up, where they live now or where they are from. I currently live in Madison, Wisconsin so you might be surprised to not see a recipe incorporating cheese or something crazy like this bratwurst sandwich (yes, brats are huge here).

But not today. Today, I wanted to celebrate my Korean heritage and a dish that I grew up eating .  . and because I want more and more people to learn about Korean food and how amazing it is. This dish in particular holds so many special memories for me.

Light, fluffy, savory and so delicious! Korean steamed eggs are also extremely easy to make. If you like eggs, you have to try this recipe! Serve with some steamed white rice and kimchi!

One summer when my sister and I were visiting Korea and staying with my grandmother, she would cook steamed eggs for us every morning. We were American kids spending the summer in Korea for the first time, without our parents, not knowing the language or our relatives who we would be staying with for the next two and a half months.

Korean steamed eggs were familiar to us, so we ate the entire thing. And so, after that first meal, our grandmother continued making the eggs for us. Every single day.

We didn’t talk much with each other . . she couldn’t speak English and we were just learning Korean but we got by ok with what few words we did know and a lot of hand motions. This was the first time we were spending a significant amount of time with my grandmother and each day I watched her . . cleaning the house, cooking for us, doing the laundry. .  I saw my mother. And where my mother got her amazing character and her wanting to do everything for our family.

So, yeah, these Korean steamed eggs bring back a lot of great memories. And they are absolutely delicious and super easy to make.

Light, fluffy, savory and so delicious! Korean steamed eggs are also extremely easy to make. If you like eggs, you have to try this recipe! Serve with some steamed white rice and kimchi!

Korean Steamed Eggs
 
If you don’t have an earthenware bowl, bring the chicken broth to a low boil and then place into a microwave safe bowl, pour in the egg mixture and microwave (covered) for about 4 to 5 minutes on high heat.
Author:
Recipe type: Main or Side dish
Cuisine: Korean

Ingredients
  • 1 ½ cups chicken broth
  • 5 eggs
  • ⅓ cup finely diced green onions + more for garnish if desired
  • ⅓ cup finely diced red bell peppers
  • Pinch of red chili pepper flakes for some heat (optional)
  • 1 tablespoon milk
  • Pinch of salt
  • Serve with white or brown rice
  • Special equipment: earthenware bowl

Instructions
  1. Using an earthenware bowl, bring the chicken broth to a boil over medium-high heat.
  2. In a separate, medium sized bowl, mix together the eggs, green onions, bell peppers, red chili pepper flakes (if using), milk and season with salt. Beat well.
  3. When the chicken broth begins to boil, lower the heat to a simmer and pour in the egg mixture, stirring well to combine with the chicken broth. Cover with the lid and let cook for another 4-5 minutes.
  4. When ready to serve, garnish with more diced green onions if desired. Serve with white or brown rice.

 

Sunday Supper Movement

A big thank you to Coleen from The Redhead Baker for hosting today! Be sure to visit all of the fabulous hometown food and drink recipes below!!

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

Coconut Almond Flaxseed Muffins

Packed with omega-3's, fiber and ingredients you can feel food about, these Coconut Almond Flaxseed Muffins are the perfect breakfast or on-the-go snack! #healthy #muffins #breakfast

My name is Alice and I’m a muffin top eater. Yes, I admit it. I used to just eat the top of the muffins and then give the rest to my husband to finish. I can’t help myself. .  for crumb top muffins, all the good stuff is on top. Come on, you’ve done it before too. I know I’m not alone here. And why do people love eating muffins tops but not having one? Wait, don’t answer that. We all know the answer to that question.

And that brings me to why we are here today.

Packed with omega-3's, fiber and ingredients you can feel food about, these Coconut Almond Flaxseed Muffins are the perfect breakfast or on-the-go snack! #healthy #muffins #breakfast

Healthy muffins you guys. Coconut Almond Flaxseed muffins to be exact.

The beauty of a muffin is that you can fill these gems with ingredients that are good for you and everything is packaged and baked in a perfect sized muffin. A portable meal or snack. I love it.

Packed with omega-3's, fiber and ingredients you can feel food about, these Coconut Almond Flaxseed Muffins are the perfect breakfast or on-the-go snack! #healthy #muffins #breakfast

I packed these babies with whole wheat flour, flaxseed meal, raw flaxseeds, old fashioned oats, applesauce, shredded coconut, plain yogurt, dried cranberries and almonds.

The star ingredients being the flaxseed meal and the raw, whole flaxseeds. Why you might ask? Because I don’t think enough of us know about the amazing health benefits of flaxseeds. We’re talking omega-3 essential fatty acids, lignans and fiber. And don’t let the tiny, unimposing size of the flaxseed fool you.

Bob's Red Mill Natural Raw Whole Flaxseeds

Packed inside every teeny, tiny seed is a mountain of nutritional benefit. Most of us don’t consume nearly enough omega-3’s, and eating flaxseeds is an easy and tasty way to get these essential fats into your diet!

Packed with omega-3's, fiber and ingredients you can feel food about, these Coconut Almond Flaxseed Muffins are the perfect breakfast or on-the-go snack! #healthy #muffins #breakfast

Are you trying to eat healthier this year? Or simply looking for a great, new muffin recipe? Well, this is it my friends. These muffins are not overly sweet and packed with everything good. And this recipe is super simple and all you need is one mixing bowl and you’re set. Because I don’t know about you, but the last thing I want to be doing while my muffins are in the oven baking is washing a bunch of dishes. One bowl, no stand mixer required.

And, when it came time to devour these muffins, I ate the entire thing. Bottom part and all.

Packed with omega-3's, fiber and ingredients you can feel food about, these Coconut Almond Flaxseed Muffins are the perfect breakfast or on-the-go snack! #healthy #muffins #breakfast

Coconut Almond Flaxseed Muffins
 
Prep time

Cook time

Total time

 

Recipe yields 12 regular sized muffins.
Author:
Recipe type: Breakfast or Snack
Serves: 12

Ingredients
  • 1½ cups Bob’s Red Mill whole wheat pastry flour
  • 1 cup Bob’s Red Mill flaxseed meal
  • 1 tablespoon Bob’s Red Mill raw, whole flaxseeds
  • 1 heaping cup Bob’s Red Mill old fashioned rolled oats
  • ¼ cup sweetened shredded coconut
  • ¾ cup light brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • ¼ cup applesauce
  • 1 cup low-fat plain yogurt
  • 1 teaspoon vanilla extract
  • ⅓ cup sliced almonds + more for sprinkling on top
  • ¼ cup dried cranberries

Instructions
  1. Preheat your oven to 350 degrees and spray a muffin pan with non-stick baking spray or fill with paper muffin or cupcake baking cups. Set aside.
  2. Using a large sized mixing bowl, mix together the whole wheat pastry flour, flaxseed meal, flaxseeds, old fashioned rolled oats, shredded coconut, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. Add in the eggs, applesauce, yogurt and vanilla and mix until just combined. Do not over mix. Add in the almonds and dried cranberries and mix one more time.
  4. Fill each muffin cup about ¾ full. Sprinkle on almonds over each muffin and bake for 20 to 25 minutes, or until golden brown and a tester inserted comes out clean. Let the muffins cool in the muffin pan for at least 20 to 30 minutes before removing (if you did not use paper liners).

Packed with omega-3's, fiber and ingredients you can feel food about, these Coconut Almond Flaxseed Muffins are the perfect breakfast or on-the-go snack! #healthy #muffins #breakfast

Disclosure: This is a sponsored post in partnership with Bob’s Red Mill. Thank you for supporting me in working with brands that I use and love. As always, all opinions expressed here are 100% my own.

 

Ultimate Waffle Sundae for Leslie Knope

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You guys.

This waffle sundae.

It’s been noticed. It’s been recognized. And it’s on PEOPLE.COM TODAY for Leslie Knope!! If you don’t know who Leslie Knope is . . I might forgive you. .  well, maybe not.  Leslie Knope is “Amy Poehler‘s over-achieving, lovable do-gooder on NBC’s Parks and Recreation.”

And she loves waffles. .  like, love likes them.

So, here’s the post on PEOPLE.COM!!! Read it!!! We’re celebrating and crying over today’s premiere of the series’ seventh and final season.

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And forgive the photos, I shot this 2 years ago. But she still got noticed. Hooray for WAFFLES!!!

Amy Poehler, Amy Poehler’s people, Amy Poehler’s publicist: if you are reading this, I will happily come over and make waffles for you and the entire cast and crew. Any time. Open invitation. Just sayin’.