For this week’s date night, I prepped my chicken first so that everything could go into the oven at the same temperature and finish at the same time. Here’s how: Continue reading
Have you ever planned out a meal in advance, only to have it seem totally unappealing on the day you designated it for? I’m usually a firm believer in the follow through of a weekly meal plan, but when Rachael Ray’s New England Turkey Burgers came up on my menu board last week, I just wasn’t feelin’ it. It had been a rough work week at that point, and I needed a meal that felt like a cozy hug. With ground turkey as my only thawed out protein, it was time to get creative. Continue reading
It’s safe to say that 2015 had other demands on my time and energy, and that this sweet little blog somehow found it’s way to the back burner. (See what I did there? Told you, same commentary) But, with a new year comes new ambitions and restored energy. I’m excited to say that there are some exciting things coming to Twice Around in 2016- new recipes, a few new segments, and some old favorite that haven’t made an appearance on the blog before!
Hopefully, you’ll hang around for the next course.
I have a confession to make- lately, things have been a little lack luster in my kitchen. Maybe it was all of the stress and exhaustion coming forward from the end of the school year, maybe it was me wandering from my usual vision in the kitchen, maybe it was my neglected kitchen that desperately needed reorganized to optimize functioning within it… but whatever the case, I was in a food funk in a big way. I was just feeling uninspired.
But yesterday, oh yesterday! Summer showed up in all of her relaxing glory, and my funk faded away to a mere memory. Light streamed into my kitchen in a way I hadn’t seen in weeks, and with it, a thousand ideas for sensational summer suppers.
I kicked it off last night with a mouth-watering dinner that goes back to my basics: Keep it vibrant, keep it quick, and understand that “less is more”. And boy, did it deliver. Let’s grill up some porkchops with peaches and bleu cheese! Continue reading
(please forgive the quality of this picture – I was enjoying a quiet moment before diving in to some new baby recipes)
Remember that decadent caramel sauce from a few days ago? Tonight I’m sharing one of my favorite new uses for it- Salty Turtle Pot de Cremes. Pot de Cremes sound super fancy and intimidating, but believe me when I say this.is.easy. The entire recipe goes into a blender!!! The hardest part of these is waiting for them to set up!
I first fell in love with pot de Cremes after watching an episode of “The Kitchen” around Valentine’s Day. Geoffrey Zakarian was whipping up some silky and delicious chocolate versions, and I had been looking for something special for Valentine’s dinner since DH and I would be staying in with our littlest valentine.
These looked impressive, but I needed to jazz some up with love of my own, and I wanted to see if I could simplify the steps and ingredients. After some tweaking here and there, I came up with what I feel is the perfect blend of salty and sweet. Rich and almost sinful, and so easy that you’ll make excuses to have them around!
Salty Turtle Pot de Cremes
- 1 cup coconut milk
- 9 oz bittersweet chocolate chips
- 2 eggs
- 1tsp vanilla
- 1 tsp instant coffee
- 1/2 tsp chili powder
- Flaky sea salt
- Caramel sauce
- Chopped turtle clusters
In a small saucepan, scald the coconut milk. ( basically, bring it to the brink of a boil) Combine chocolate chips, eggs, vanilla, coffee, and chili powder in a blender and blend until smooth (about 30 to 45 seconds). Slowly add in the scalded milk- not too fast, or you’ll end up with scrambled chocol eggs! Blend again until smooth and combined.
In 4 ramekins, spoon 2 tbsp of caramel sauce into the bottom. It will be a bit thick, and that is okay. All the better, actually! Pour your chocolate mixture on top and cover. Chill for 4-6 hours or overnight until set. Top each with flaky salt and chopped turtle clusters.
This recipe is also delicious with fresh raspberry jam in place of the caramel and topped with a few fresh berries, whipped cream, and chocolate shavings.
Really, with the base recipe, the possibilities are endless. Try it out and let us know- How will you whip it up?
YOU can make chicken pot pie. Yes, you. I know…I know, It sounds like a lot of work, and a bit intimidating, but I PROMISE YOU that this is the easiest pot pie in the world to make. This is a mix it all up in 1 bowl and throw it in the oven kind of meal where you grab a few prepared items at the grocery store, add it to a few cans from your pantry, add the tiniest bit of love, and walk away with a hearty meal in under 30 minutes. This is Pantry Pot Pie.
- 1 rotisserie chicken
- 1 can grands biscuits
- 1 can sliced carrots, drained
- 1 can sliced white potatoes, drained
- 1 can cream of chicken soup
- 1/2 cup whole milk
- 2 TBSP of beer can chicken seasoning (or poultry seasoning…or Italian seasoning. Whatever!)
Go ahead and carve some of the chicken off of the bone and either shred it with your hands or give it a rough chop with a knife- nothing fancy. Toss it into a bowl along with your drained carrots and drained potatoes. Add in the cream of chicken soup, the milk, and your seasoning. Mix everything together with a large spoon or spatula. Transfer to a baking dish and bake at 350 degrees for about 25 minutes. You want the tops of the biscuits to be golden, but the bottoms to not be gooey! Voila!
See? That wasn’t so bad. You are totally nailing this cooking thing!