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Mexican Lamb Tacos with Tequila Soaked Raisins and Pepitas

By Chris Cockren 8 Comments

Mexican Lamb Tacos with Tequila Soaked Golden Raisins, Pepitas, and PIckled Onions | sharedappetite.com

This recipe for Mexican Lamb Tacos with Tequila Soaked Raisins and Pepitas was created in partnership with the American Lamb Board.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! 

Mexican Lamb Tacos with Tequila Soaked Golden Raisins, Pepitas, and PIckled Onions | sharedappetite.comEver have an idea that sounds a lot better in theory than in actual real life?  Yup.  Happened to us this weekend.  Tyler and I are photographing a wedding in a couple weeks with our company Ashe Photography Studio (shameless plug for all you NY couples...) at the Long Island Aquarium.  We always go and scout venues that we've never photographed at before so that we have a clear game plan for our wedding couples.  Asheley and I thought, hey, since I'm going out there anyway, let's make it a family adventure and bring her and baby girl too.

She'll LOVE the aquarium, we said.

Yea.  She did.  For like 10 minutes.  She was scared of the sea otters and wanted nothing to do with the koi pond.  BUT... she loved the tropical fish and was all about the penguins.  Worth the hassle of packing everything up and driving for over an hour for such a short field trip?  Eh, maybe.  But I'd do it again.  Seeing Olivia's eyes light up, even if it's just for a split-second moment, is worth all of it.  Every time.

Ever have an idea that sounds great in theory and in real life?  That would be these Mexican Lamb Tacos with Tequila Soaked Raisins and Pepitas.  YESSSSSS.

Mexican Lamb Tacos with Tequila Soaked Golden Raisins, Pepitas, and PIckled Onions | sharedappetite.comTequila soaked raisins.  That would be raisins spiked with tequila.  Mmmm hmm.  Don't worry... you can always skip the liquor bath if you want a kid-friendly taco.  But besides the tequila adding some serious flavor to these Mexican Lamb Tacos, it just sounds pretty bad-donkey.  Right?!

Oh yea.  And pickled onions, avocado, queso fresco, and cilantro.  Okay, Mexican crema and hot sauce too.

THIS is a party in your mouth.

Mexican Lamb Tacos with Tequila Soaked Golden Raisins, Pepitas, and PIckled Onions | sharedappetite.comI'm in love with my pork carnitas recipe.  It always delivers perfectly tender, irresistible meat... every time.  For bonus points, I always like to get the little morsels all crispy and caramelized on the surface.  It results in a beautiful golden-brown crust along with a super moist inside.

So obviously... I used that same recipe and substituted in lamb shoulder.  And it was PERFECT.  

Mexican Lamb Tacos with Tequila Soaked Golden Raisins, Pepitas, and PIckled Onions | sharedappetite.comAnd I'm not talking about any lamb in these Mexican Lamb Tacos with Tequila Soaked Raisins and Pepitas.  This is 100% American Lamb.  Made here, for here.

And American Lamb is incredibly local, no matter where you live in the U.S.  It's produced in almost every state!  And with 50% of the lamb we eat here in the states coming from Australia and New Zealand (i.e. 10,000 miles away from your supermarket), I'm all about supporting our local farmers.

Not big corporations or farm factories.  Farmers.  Our local shepherds raise lamb on their very owned small family-owned farms.

Lamb is also a pretty darn nutritious choice when it comes to meat.  It's 100% artificial growth hormone free,contains nearly 5 times the amount of essential omega-3 fatty acids than beef, and a whole bunch of other really awesome nutritional data type stuff.

Looking for more American Lamb inspiration this Spring?  Besides these Mexican Lamb Tacos, that is. They have a TON of cool recipes and resources (wine + beer pairins and leftover ideas!) on their Spring Entertaining page.

Mexican Lamb Tacos with Tequila Soaked Golden Raisins, Pepitas, and PIckled Onions | sharedappetite.com

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Mexican Lamb Tacos with Tequila Soaked Golden Raisins, Pepitas, and PIckled Onions | sharedappetite.com

Mexican Lamb Tacos with Tequila Soaked Raisins and Pepitas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 from 1 review

  • Author: Chris Cockren
  • Total Time: 3 hours 30 minutes
  • Yield: Serves 4 to 6 1x
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Ingredients

Scale
  • 6-8 pound boneless American Lamb shoulder
  • 2 tablespoons canola or vegetable oil
  • 1 medium red onion, chopped
  • 3 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 teaspoon chile powder
  • 1 teaspoon ancho chile powder
  • ½ teaspoon cumin
  • Kosher salt
  • ½ cup golden raisins
  • 3 tablespoons tequila
  • ½ cup pepitas
  • 2 avocados, chopped
  • Pickled Onions
  • Mexican Crema*
  • Hot Sauce
  • Flour or Corn Tortillas
  • 1 cup crumbled Queso Fresco
  • Cilantro, chopped, for garnish

Instructions

  1. Preheat oven to 350°F. Cut lamb shoulder in large pieces, approximately 4-5 inches and remove excess fat. Season generously on all sides with Kosher salt.
  2. In a large heavy-bottom oven safe pot (I use my dutch oven), heat the oil over medium-high heat. Sear lamb shoulder on all sides until deep golden brown, approximately 2-4 minutes per side. If your pot is to small to cook all the lamb at one time in a single layer, sear in batches.
  3. Remove browned lamb from the pot and use a paper towel to blot away excess grease. Pour in 1 cup of water and use a wooden spoon to scrap up all the browned bits on the bottom of your pot.
  4. Stir in onion, garlic, chile powder, ancho chile powder, bay leaves, cumin, and a big pinch of salt. Return all the lamb to pot and add enough water so that it submerges ⅔ of the meat.
  5. Place uncovered pot in the oven for 2 ½ to 3 ½ hours, turning the lamb a couple times throughout the braising process. Lamb is done when almost all of the liquid is evaporated and the meat literally falls apart as you try to pick it up with a fork.
  6. Remove bay leaves and discard. Remove meat to a large bowl and shred with two forks (or allow to cool a bit and shred with your fingers). Discard any visible big chunks of fat.
  7. If serving right away: discard any excess braising liquid left in pot. Add shredded lamb back into pot and return to oven, turning shredded lamb occasionally, until it's as crispy and caramelized as you want it.
  8. If making ahead: let lamb cool completely and refrigerate for up to a few days. Alternatively, you can wrap shredded lamb in foil and seal in a ziploc bag and freeze for several weeks. Thaw overnight in the refrigerator and reheat in 350°F oven wrapped in foil placed on a baking sheet. Once lamb is heated through, unwrap foil and let lamb get all crispy and caramelized, if desired.
  9. Meanwhile, while lamb cooks in oven, submerge raisins in tequila in a small mixing bowl. Let soak for approximately 2 hours.
  10. Warm tortillas. Top with shredded lamb, tequila soaked raisins, pepitas, pickled onions, and avocado. Drizzle with crema and hot sauce, and garnish with queso fresco and cilantro. Devour.

Notes

*you can easily make a DIY substitute for Mexican Crema if you can't find it. Just combine ½ cup sour cream with ¼ cup of half and half. Season with Kosher salt and if too thick, thin with filtered water to desired consistency.

  • Prep Time: 30 mins
  • Cook Time: 3 hours

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Mexican Lamb Tacos with Tequila Soaked Golden Raisins, Pepitas, and PIckled Onions | sharedappetite.com

Mexican Lamb Tacos with Tequila Soaked Raisins and Pepitas

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Churros Dessert Nachos with Mexican Hot Fudge and Dulce de Leche

By Chris Cockren 6 Comments

Churros Dessert Nachos with Mexican Hot Fudge and Dulce De Leche | sharedappetite.com

This recipe for Churros Dessert Nachos with Mexican Hot Fudge and Dulce de Leche (and what the heck, let's add vanilla ice cream and cinnamon whipped cream to the mix) was created in partnership with Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!  

Churros Dessert Nachos with Mexican Hot Fudge and Dulce De Leche | sharedappetite.comYup.  You read that right.  Churros Dessert Nachos.  Mic drop.

It's hard to go wrong when cinnamon sugar is involved, and you know it's only going to get better when dulce de leche and Mexican hot fudge is involved.  Yea, ice cream and cinnamon whipped cream too.  Boom.

Guys.  Cinco de Mayo is extra special this year for me.  I mean, it's always special.  It's a day (let's be real, I celebrate for like 2 weeks) when I gorge myself stupid with anything and everything resembling Mexican/Tex-Mex/Southwest cuisine.  Can't get enough, won't get enough.

But this year there's more to celebrate.  Cinco de Mayo is the day after the official end date for the weight loss challenge I'm competing in.  I'm 45 pounds lighter, winning the competition, and ready to do some serious damage come May 5th.  Like 42 avocados worth of guacamole damage.

Churros Dessert Nachos with Mexican Hot Fudge and Dulce De Leche | sharedappetite.com

Churros Dessert Nachos with Mexican Hot Fudge and Dulce De Leche | sharedappetite.comThe best part about these nachos?  Uhm, everything. 

Yes, but besides that.  They take under 20 minutes to whip up (only 10 minutes of actual prep!) and your kids will love 'em.  Actually, so will adults.

There's no excuses people.  These nachos need to be in your belly.

A few notes about the recipe here.  If you would prefer to keep the Mexican hot fudge on the mild side, just leave out the cayenne pepper and rely on that cinnamon kick.  And if you can't find dulce de leche, any old caramel dessert topping will do the trick.

Churros Dessert Nachos with Mexican Hot Fudge and Dulce De Leche | sharedappetite.comYou can find the recipe for these Churros Dessert Nachos with Mexican Hot Fudge and Dulce de Leche over at Dixie Crystals!

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Churros Dessert Nachos with Mexican Hot Fudge and Dulce De Leche | sharedappetite.com

Churros Dessert Nachos with Mexican Hot Fudge and Dulce de Leche


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  • Author: Chris Cockren
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Description

Perfect for Cinco de Mayo, Taco Tuesday, or whenever a churro craving hits, these quick and easy Churros Dessert Nachos with Mexican hot fudge, dulce de leche, and cinnamon whipped cream will hit the spot.


Ingredients

Scale
  • 8 small flour taco-size tortillas
  • 3 tablespoons unsalted butter, melted
  • 1 cup granulated sugar  
  • 2 ¼ teaspoons cinnamon, divided
  • 4 scoops vanilla ice cream
  • ½ cup fudge topping
  • Pinch cayenne pepper
  • ½ cup dulce de leche or caramel topping

Cinnamon Whipped Cream

  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • ⅓ cup powdered sugar
  • ½ teaspoon cinnamon

Instructions

  1. Preheat oven to 400°F.  
  2. Slice each tortilla into 6 wedges.  Combine granulated sugar and 2 teaspoons of cinnamon in a small mixing bowl.  Brush both sides of tortilla wedges with butter, and completely coat in cinnamon sugar.  Place on a parchment paper lined baking sheet in a single layer and bake for 5 minutes.  Flip tortillas and cook an additional 3-5 minutes, until golden brown.  Sprinkle with cinnamon sugar once removed from oven and let cool slightly.
  3. Meanwhile, warm fudge topping and stir in ¼ teaspoon cinnamon and a pinch of cayenne pepper. Taste and add additional spices if desired.  
  4. Prepare Cinnamon Whipped Cream - In a medium mixing bowl fitted with an electric mixer, beat the cream, powdered sugar, vanilla, and cinnamon on medium-high speed until still peaks form.  Taste and fold in additional cinnamon if desired.
  5. Pile baked tortilla chips on a serving platter and top with ice cream, mexican hot fudge sauce, and dulce de leche.  Top with cinnamon whipped cream and serve immediately.  
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Churros Dessert Nachos with Mexican Hot Fudge and Dulce De Leche | sharedappetite.com

Churros Dessert Nachos with Mexican Hot Fudge and Dulce de Leche

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Paleo Southwest Sausage Egg Sandwiches

By Chris Cockren 8 Comments

Paleo Southwest Sausage Egg Sandwiches. A healthy Mexican breakfast, using scrambled eggs in place of the bun! Topped with guacamole and pico de gallo, too!

This recipe for Paleo Southwest Sausage Egg Sandwiches was created in partnership with Davidson’s Safest Choice® Pasteurized Eggs.  As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Paleo Southwest Sausage Egg Sandwiches. A healthy Mexican breakfast, using scrambled eggs in place of the bun! Topped with guacamole and pico de gallo, too! Oh heck yes.  Cinco de Mayo is just around the corner.  And you know how I feel about Cinco de Mayo.

It's the unofficial start to summer.  The sun shines just a little brighter that day.  Everyone smiles a bit brighter.  And no, it's not just the margaritas talking.

The hardest part about Cinco de Mayo is figuring out what I want to make.  There are just too many options.  I absolutely love these foolproof carnitas.  But then again, how can I not make these Sriracha Beef Quesaritos or Buffalo Chicken Enchiladas.  I know.  Problems.

Yea, duh.  Of course my fridge is going to be stocked with guacamole and this pineapple habanero salsa.

But here's the thing.  I feel like a lot of times, breakfast gets left out.  These Quick and Easy Baked Huevos Rancheros or Baked Churro Donuts will definitely do the trick for that.

And now, there's a new star in our Cinco de Mayo breakfast lineup.  These Paleo Southwest Sausage Egg Sandwiches.

Paleo Southwest Sausage Egg Sandwiches. A healthy Mexican breakfast, using scrambled eggs in place of the bun! Topped with guacamole and pico de gallo, too! I wish I could take credit for the genius move of actually making the egg the "bun".  But that innovative move goes to NomNom Paleo, who completely inspired this recipe.

But, we aren't just going to stop with egg and sausage.  We're using chorizo (or any spicy breakfast sausage will do).  And all that guac and pico de gallo in the fridge just found itself a home on my breakfast plate.

We're transforming these bad boys into an incredibly Paleo Southwest Egg McMuffin.

To sneak in a bit more nutritious stuff, I studded the sausage patty with some cooked up spinach.  Yes, I did that just so I could eat another slice of this No Bake Churro Cheesecake.  Don't judge.  Join me 😉

Paleo Southwest Sausage Egg Sandwiches. A healthy Mexican breakfast, using scrambled eggs in place of the bun! Topped with guacamole and pico de gallo, too! Let's talk eggs.  It's not the first time I've told y'all about Davidson’s Safest Choice® Pasteurized Eggs.  Love them.  They are pasteurized using an all-natural patented process (goodbye Salmonella risk), meaning we all can eat eggs 100% worry free.

Heck, you can even embrace your inner Rocky Balboa and drink 'em straight up raw.  I mean, don't, but you get the point.

Want to find 'em near you?  Visit the SafeEggs.com store locator and enter your zip code to find Davidson’s Safest Choice® Pasteurized Eggs near you!

Paleo Southwest Sausage Egg Sandwiches. A healthy Mexican breakfast, using scrambled eggs in place of the bun! Topped with guacamole and pico de gallo, too! Head Over To Safest Choice Eggs To Get Your Hands On These Paleo Southwest Sausage Egg Sandwiches.

GET THE RECIPE!

Paleo Southwest Sausage Egg Sandwiches. A healthy Mexican breakfast, using scrambled eggs in place of the bun! Topped with guacamole and pico de gallo, too!

Paleo Southwest Sausage Egg Sandwiches

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Chocolate Chip Banana Fluffernutter Crepes

By Chris Cockren 5 Comments

This recipe for No Batter 5 ingredient 5 minute Chocolate Chip Banana Fluffernutter Crepes was created in partnership with  Flatout Bread.  As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

No-Batter 5 Ingredient 5 minute Chocolate Chip Banana Fluffernutter Crepes | sharedappetite.com Just when you think you're busy... you find out what busy is.

Our 2016 wedding season with Ashe Photography Studio began this weekend.  The whole full-time music teacher gig is entering into the crazy full spring performance time (we're talking adjudication festivals, concerts, and a whole bunch more).   And of course, chasing around a very active 9 months old that wants you to hold her, put her down, climb on you, and break anything expensive she can get her hands onto... simultaneously.

Oh, and the whole making the outside of our house not be the crappiest landscaping on the block.  I swear, if I find one more freaking dandelion on our property, I'm going to pour concrete over our entire lawn.

Anyone else feeling the spring time pinch?  Hey, at least we have daylight on our side.  I'm totally loving having the sun up with me for more of the day.

Let's talk spring snacking.  We may not have a lot of time, but 5 minutes (and 5 ingredients) it all it takes for you to make these no batter Chocolate Chip Banana Fluffernutter Crepes.

No-Batter 5 Ingredient 5 minute Chocolate Chip Banana Fluffernutter Crepes | sharedappetite.com

No-Batter 5 Ingredient 5 minute Chocolate Chip Banana Fluffernutter Crepes | sharedappetite.comYes, you'll love these.  Yes, your kids will love these.  And yes, since they have bananas on it, I'm totally comfortable calling this a healthy snack.

My logic is completely brilliant and flawless.

As are Flatout flatbreads.  I've been on such a huge wrap kick lately.  I've been using their huge variety of flatbreads for wraps, quesadillas, pizzas... and yup, quick and easy creative crepes like these Chocolate Chip Banana Fluffernutter Crepes .

If you haven’t seen Flatout products in your local grocery bread aisle… you're looking in the wrong place silly.  These bad boys hang out in the deli section of your supermarket (check out their store locator to find these gems near you).

Go ahead, get your legit snacking on.  Peanut butter.  Marshmallow fluff.  Chocolate chips.  Banana.  All wrapped up in one glorious no batter crepe.  Boom.

No-Batter 5 Ingredient 5 minute Chocolate Chip Banana Fluffernutter Crepes | sharedappetite.com

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Chocolate Chip Banana Fluffernutter Crepes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chris Cockren
  • Total Time: 6 minutes
  • Yield: 2 Crepes 1x
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Ingredients

Scale
  • 2 Flatout Flatbreads
  • 2 tablespoons melted butter
  • 6 tablespoons creamy peanut butter
  • 6 tablespoons marshmallow fluff
  • 1 banana, thinly sliced
  • ½ cup chocolate chips
  • Powdered sugar, for garnish

Instructions

  1. Heat a nonstick skillet over medium heat. Working one at a time, lightly brush melted butter on both sides of the flatbread. Warm in skillet for 30 seconds per side. Remove and set aside.
  2. Working quickly, spread a thin, even layer of peanut butter and marshmallow fluff across each flatbread. Top with banana slices and chocolate chips. Fold in half length-wise and then again width-wise. Sprinkle with powdered sugar and devour immediately.
  • Prep Time: 5 mins
  • Cook Time: 1 min

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

No-Batter 5 Ingredient 5 minute Chocolate Chip Banana Fluffernutter Crepes | sharedappetite.com

Chocolate Chip Banana Fluffernutter Crepes

These crepes were inspired by Flatout's No Batter Choclate Hazelnut Crepe... which you can see in action in this sweet little 30 second flick:

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Gluten Free Spring Pea and Asparagus Brown Rice Salad

By Chris Cockren 1 Comment

Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | sharedappetite.com A perfect light and fresh vegetarian meal that's portable and great hot or cold!

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This recipe for Gluten Free Spring Pea and Asparagus Brown Rice Salad was made in partnership with Minute® Ready to Serve Rice.  As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | sharedappetite.com A perfect light and fresh vegetarian meal that's portable and great hot or cold!Finally.  It's quiet.  At 10pm.  After a long, long week, it's quiet.  I can sit down, relax... and holy crap it's actually only Monday.

But man, I love my life.  Being a dad is pretty much the greatest gift ever.  Watching Olivia grow and learn has been the ultimate blessing of my entire life.  Making her laugh until she cries.  Getting her to sleep when no one else can.  Watching her eyes light up when I walk in the house after being at work all day.  There is no greater feeling.

My kid is freaking awesome.  She's now at the stage that copying everyone is getting pretty darn fun.  She blows raspberries when I do.  We trade silly fake laughs and coughs back and forth.  And her latest trick thanks to my mom?  Clucking.  Yup, clucking.

So obviously between being a husband, father, doing this Shared Appetite thang, and running a wedding photography studio, life can be a bit hectic at times (thus writing this recipe at 10pm 10:30pm).  And when you're tired and overworked, it's easy to eat like crap.

But here's the thing.  I'm really trying to eat better.  Like, a whole lot better.  It's been working.  I'm over 40 pounds lighter since the beginning of January.  Woot!  My secret is all in the meal prep.

This Gluten Free Spring Pea and Asparagus Brown Rice Salad is big on fresh, bold flavors, but is all made ahead of time and a perfect portable lunch option for me throughout the week!

Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | sharedappetite.com A perfect light and fresh vegetarian meal that's portable and great hot or cold!Anyone else beyond excited that nature has finally awoken from the winter freeze?  Except you California... where the weather is pretty much perfect every single freaking day.  Must be nice.

Here in NY, the trees are just starting to bud.  The tan dead grass is a little... less than dead grass.  It's a work in progress, people.  But the point is, spring is here.  Warmer days are ahead.

And you know it's spring when asparagus finally goes on sale at the grocery store and fresh peas start popping up in the produce aisle.  Asheley and I are loading up big time.

Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | sharedappetite.com A perfect light and fresh vegetarian meal that's portable and great hot or cold!What I totally love about this super quick and easy spring lunch recipe?

It can be served hot or cold.  It's great both ways.

You can make the entire recipe ahead of time.

Or, even better... make a whole big batch of the vegetables ahead of time, and just bring 'em to work along with a single-serving container of the Minute® Ready to Serve Brown Rice.

Yup, single serving container.  It's pretty epic, especially for someone that's been struggling with portion control his entire life.  This takes the guess work out.  Ohhhh, that's what a portion looks like!

Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | sharedappetite.com A perfect light and fresh vegetarian meal that's portable and great hot or cold!And while we are on the subject of these crazy awesome little Minute Rice microwave cups.  They are done in 60 seconds.  What?!  Yea, I know.  60 seconds.

Can I be honest?  I thought the rice was going to be an overcooked mushy mess.  Totally proven wrong.  The rice comes out fluffy and perfectly cooked, every time!  What kind of wizardry do they have going on in these single-serve cups?!

Not that I really care.  The important thing is that these super portable on the go cups are a lifesaver.  And feel-good bonus?  They are Non-GMO qualified.  Boom.

Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | sharedappetite.com A perfect light and fresh vegetarian meal that's portable and great hot or cold!

Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | sharedappetite.com A perfect light and fresh vegetarian meal that's portable and great hot or cold!

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Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | sharedappetite.com A perfect light and fresh vegetarian meal that's portable and great hot or cold!

Gluten Free Spring Pea and Asparagus Brown Rice Salad


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  • Author: Chris Cockren
  • Total Time: 25 minutes
  • Yield: 4 1x
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Ingredients

Scale
  • 4 single-serve Minute Ready To Serve Brown Rice cups
  • 5 tablespoons extra virgin olive oil, divided
  • 2 shallots, finely sliced
  • 1 bunch asparagus, chopped
  • 2 cups fresh English peas
  • 4 handfuls arugula
  • 1 can cannellini beans, rinsed and drained
  • Parmesan Cheese, shredded*
  • ½ lemon, zested
  • 3 tablespoons fresh lemon juice
  • Pinch garlic powder
  • Pinch onion powder
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Cook rice according to package directions.
  2. Meanwhile, heat 2 tablespoons oil in a medium skillet. Cook shallots for 2 minutes, until softened, stirring occasionally. Add asparagus and peas, season generously with Kosher salt, and cook until tender but still crisp, stirring occasionally, about 6-10 minutes.
  3. Meanwhile, whisk together remaining 3 tablespoons oil, lemon zest, lemon juice, garlic powder, and onion powder. Season with Kosher salt and freshly ground black pepper.
  4. Toss together rice, cooked vegetables, arugula, beans, and shredded parmesan. Drizzle with lemon vinaigrette. Serve immediately. Alternatively, let all ingredients cool and serve cold, dressing with the lemon vinaigrette just before eating.

Notes

*Splurge for the Parmigiano-Reggiano cheese. Use a cheese slicer to get nice long parm shards.

  • Prep Time: 10 mins
  • Cook Time: 15 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | sharedappetite.com A perfect light and fresh vegetarian meal that's portable and great hot or cold!This sponsored recipe for Gluten Free Spring Pea and Asparagus Brown Rice Salad has been written by me on behalf of Minute® Ready to Serve Rice.

Gluten Free Spring Pea and Asparagus Brown Rice Salad

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Mediterranean Lamb Flatbread

By Chris Cockren 5 Comments

Mediterranean Lamb Flatbread | sharedappetite.com A super easy and healthy weeknight dinner!

This recipe for Mediterranean Lamb Flatbread was created in partnership with  Flatout Bread.  As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Mediterranean Lamb Flatbread | sharedappetite.com A super easy and healthy weeknight dinner!Random fact of the day.  Pregnancy can trigger autoimmune diseases.  I know, weird right?  I would have never known, or as bad as this sounds, care all that much, except that it happened to Asheley.  She has officially been diagnosed with rheumatoid arthritis.  I know.  It sucks.

Of course it's one of those things that doesn't have a cure, but can be managed with medication.  But here's the thing, in order for the symptoms to remain suppressed (i.e. Asheley not waking up in lots of pain every day and being extremely sluggish), she needs to drive get injections at her doctor every two weeks... for the rest of her life.  Not really an optimal solution, in our mind.

Like the Type A researcher I am, I went to Google for answers.  SO thankful for Google by the way.  Can you imagine having to go to the library and scouring through the card catalog for this kind of crap?  Anyway, I came across some articles that said you could manage autoimmune diseases with nutrition.  Specifically, the AIP (autoimmune protocol) diet.

Side note.  The AIP diet is pretty terrible.  No dairy, eggs, nuts, gluten, grains, sugar, nightshade vegetables, or chilis... so pretty much Asheley can eat meat, most vegetables, and 1-2 servings of fruit a day.  That's it.

It's tough.  But Asheley is feeling a whole lot better on it, and hopefully she can start weening off some of her medications soon.  Woot.

I've been helping her meal prep on weekends, so she can easily just reheat stuff and go during the week.  For breakfast, she requested some sort of meat patties.  I've been digging Greek flavors lately, and my brain immediately went to Kefta.  I know not really Greek, but they have their own version of it (keftedes) and the flavors are pretty darn similar.  I made a ton of 'em that Asheley was able to freeze, and she's been happily munching on them every morning for the past week and a half.

And I made sure to save some of the meat mixture to make this epic Mediterranean Lamb Flatbread for myself.  Because as much as I try to do this AIP diet with her, I freaking need a break once and awhile.

Mediterranean Lamb Flatbread | sharedappetite.com A super easy and healthy weeknight dinner!No worries if you don't have lamb (or don't really like lamb all that much).  You can easily swap in ground beef or pork.

Anyone else as obsessed with Tzatziki as I am?  I seriously can bathe in the stuff.  I may or may not of made this entire flatbread just because I wanted tzatziki.  Yea, it was worth it.

Mediterranean Lamb Flatbread | sharedappetite.com A super easy and healthy weeknight dinner!For those of you following along with my Operation Stop Being A Fatty, that is also going quite well.  I've lost 39 pounds in just under 3 months so far, and continually inching closer to my 60 pound goal.  It feels great to finally fit back into clothes that have been collecting dust in the skinny side of my closet.

It's all about small changes.  One of which for me has been Flatout Bread.  This flatbread was only about 100 calories, which is a huge calorie savings for me.  And the rest of this Mediterranean Lamb Flatbread?  It's totally guilt-free!

I've also been totally digging their huge variety of flatbreads for wraps and FoldIts for sandwiches.  If you haven't seen them in the bread aisle... that's because they're hanging out in the deli section of your grocery store (check out their store locator).

Mediterranean Lamb Flatbread | sharedappetite.com A super easy and healthy weeknight dinner!

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Mediterranean Lamb Flatbread | sharedappetite.com A super easy and healthy weeknight dinner!

Mediterranean Lamb Flatbread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 30 minutes
  • Yield: 4 1x
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Ingredients

Scale
  • 4 Flatout flatbreads
  • 1 ½ pounds ground lamb*
  • 1 small red onion, grated
  • 4 cloves garlic, minced
  • 1 lemon, zested with microplane zester
  • 4 tablespoons finely chopped fresh mint
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper, optional
  • Kosher salt
  • 2 tablespoons olive oil
  • ½ small red onion, thinly sliced
  • 1 pint cherry tomatoes, quartered
  • ½ cucumber, chopped
  • 1 cup crumbed feta cheese
  • Tzatziki, recipe below
  • Fresh torn mint, for garnish

for the Tzatziki

  • 1 cup plain Greek yogurt
  • ½ cucumber, peeled
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh mint
  • ¼ teaspoon dried oregano
  • Kosher salt

Instructions

  1. Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Season generously with Kosher salt. Heat oil in a large skillet over medium-high heat. Brown lamb, breaking into bite-size pieces as it cooks with a wooden spoon, until fully cooked. Remove from heat.
  2. Preheat oven to 375°F. Spray baking tray(s) with nonstick cook spray. Spread flatbreads in a single layer and cook for 2-3 minutes, until lightly toasted. Top with cooked lamb, red onion, cherry tomatoes, cucumber, and feta cheese. Spoon tzatziki generously over the top of the flatbread. Garnish with fresh mint and devour.

for the Tzatziki

  1. Using the smaller side of a box grater, grate cucumber. Soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, 3 tablespoons of the grated cucumber, lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings as desired.

Notes

*ground beef or pork are equally fantastic substitutes

  • Prep Time: 20 mins
  • Cook Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Mediterranean Lamb Flatbread | sharedappetite.com A super easy and healthy weeknight dinner!

Mediterranean Lamb Flatbread

Flatout Bread has a bunch or pizza and flatbread recipes over in their recipe center.  Here's a video for their BBQ Chicken Pizza... which, might I add, it pretty delicious.

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Peach, Corn, and Basil Flatbread with Balsamic Glaze

Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.com

Monte Cristo Waffle Breakfast Sandwiches

By Chris Cockren 6 Comments

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep!

This recipe for Monte Cristo Waffle Breakfast Sandwiches was created in partnership with  Davidson’s Safest Choice® Pasteurized Eggs.  As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep! Hosting a holiday meal for family, no matter how small, is never a simple task.  You want to make it special.  For my family, special means to make an absurd amount of food.  Asheley gets so mad at me when we host and there are a ton of leftovers.  But for me, that's a sign of a job well done.  People ate.  A lot.  And there is still a fridge full of leftovers to feast on for the next few days.  That is, until you are so sick of reheating the same meal over and over again and just say screw it.  I'm getting Taco Bell.  Oh, just me?

The secret to combatting food boredom unlocking epic leftover meals?  Getting creative.  Repurposing what was and making something even better than what it was originally intended to be.  Like these hand pies and sandwich.  Or this waffle.  And definitely these cinnamon buns.

So it's the day after Easter.  You awake from your post-meal food coma and may just open the fridge to find a heck of a lot of leftover ham (seriously, has any family ever polished off an entire ham at their Easter meal.  If so, I want to meet your family and congratulate you).  Maybe it's even this Chipotle Pineapple Bourbon Glazed Ham (shameless plug, I know).  So what to do with all that ham?

It's time to make a legit meal... without having to go grocery shopping again.

Go ahead, grab that ham.  Ooo, and I see eggs and cheese.  Fruity jam, yea grab that too.  Uhm, waffles in the freezer?  That's a huge win.  Ladies and gentlemen, it's time to make one of the most serious breakfast sandwiches of your life.  It's good enough for lunch and dinner, too.  I'm talking about these Monte Cristo Waffle Breakfast Sandwiches.

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep!

Don't have waffles?  You can totally just use regular bread, soft squishy rolls, or heck... let's make this a real party and use pancakes.  Yup, I said it.  Pancakes.

Back to this waffle action.  Any frozen waffles will most certainly do, but if you have access to frozen Belgian waffles, use those.

And listen, don't be bummed if you didn't host Easter this year and are without ridiculous amounts of leftovers.  Just get your behind to the store and grab some sliced ham from the deli counter.  It'll do the trick just fine.

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep!

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep!

Just make sure you're stocked up on Davidson’s Safest Choice® Pasteurized Eggs.  These cage-free bad boys are hormone free, antibiotic free, and vegetarian-fed.

Pasteurized?  EGGS?!  Yup, you better believe it.  Davidson’s Safest Choice® Pasteurized Eggs’ patented, all natural, award-winning egg pasteurization eliminates the risk of Salmonella in eggs before they even enter your kitchen.  Boom.

And that's key, especially when you have a little 8 month old at home that you are just starting to try eggs out with.  I don't have to worry at all about our little munchkin... and peace of mind is quite glorious when you are a Type A worrier like myself.

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep!

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep!

Don't know where you can get your hands on these egg-cellent beauties?  And no, I'm not sorry for that terrible pun.

Visit the SafeEggs.com store locator and enter your zip code to find Davidson’s Safest Choice® Pasteurized Eggs near you!

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep!

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep!

You can find the super easy recipe for these Monte Cristo Waffle Breakfast Sandwiches over at Safe Eggs...

Get The Recipe!

Monte Cristo Waffle Breakfast Sandwiches | sharedappetite.com A perfect way to to repurpose your Easter holiday leftovers for an epic post-holiday breakfast! Best of all, it's only 5 ingredients and super quick prep!

Monte Cristo Waffle Breakfast Sandwiches

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Bacon, Egg, and Cheese Breakfast Wontons | sharedappetite.com

Southwest Bacon Caramelized Onion Quiche

Southwest Bacon and Caramelized Onion Quiche | sharedappetite.com

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Monte Cristo Waffle Breakfast Sandwich


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 30 minutes
  • Yield: 4 Sandwiches 1x
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Ingredients

Scale
  • 6 eggs, divided
  • Kosher salt
  • Freshly ground black pepper
  • 8 frozen waffles, cooked according to package directions
  • 1 cup shredded gouda cheese
  • 8 thin slices leftover spiral ham*, heated
  • ¼ cup milk
  • 2 tablespoons unsalted butter
  • Raspberry Jam, for serving
  • Powdered sugar, for garnish

Instructions

  1. In a small mixing bowl, beat 4 eggs and season with Kosher salt and freshly ground black pepper. Spray a nonstick skillet with nonstick cooking spray and heat over medium heat. Cook eggs, stirring with a spatula occasionally to break eggs into pieces, until just set. Remove scrambled eggs from skillet and set aside.
  2. Top four of the waffles with a handful of gouda cheese, a couple slices of ham, scrambled eggs, and another handful of cheese. Top with another waffle.
  3. In a small mixing bowl, whisk together remaining 2 eggs and milk. Heat butter in a large skillet over medium-high heat. Working in batches if necessary, dip sandwiches quickly in egg-milk mixture, and then cook in skillet, flipping once, until both waffles are golden brown and cheese is melted.
  4. To serve, sprinkle sandwiches with powdered sugar and serve with raspberry jam. Devour immediately.

Notes

*or honey glazed ham from your local deli counter

  • Prep Time: 20 mins
  • Cook Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

 

Mini Lemon Vanilla Baked Alaskas

By Chris Cockren 2 Comments

Mini Lemon Vanilla Baked Alaskas | sharedappetite.com Only 5 ingredients and very easy to make with my time-saving shortcuts!

This recipe for Mini Lemon Vanilla Baked Alaskas was created in partnership with Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!  

Mini Lemon Vanilla Baked Alaskas | sharedappetite.com Only 5 ingredients and very easy to make with my time-saving shortcuts!I can still remember the very first time I tried a Baked Alaska.  It was at Bobby Flay's Steakhouse in Atlantic City about 7 years ago.  It was kinda the very beginning of when I first started thinking food was cool.  Before that, I was a complete culinary idiot.  I'm hopeful that progress is being made in that department.

Anyway, I saw that Baked Alaska on the dessert menu and thought it was pretty much the most incredible dessert creation ever.  Ice cream inside a bruleed marshmallowy meringue?  My mind deemed it one of the top engineering marvels of our time.

And obviously, I refused to attempt it at home.  I mean, it must be super time consuming and technically difficult... right?  Nope.  Not at all.  It's ridiculously easy.  Like, easy enough for you to make with your kids.  Especially with the time-saving shortcuts I used for these Mini Lemon Vanilla Baked Alaskas.

Mini Lemon Vanilla Baked Alaskas | sharedappetite.com Only 5 ingredients and very easy to make with my time-saving shortcuts!Oh and side note.  Does anyone else totally associate lemon desserts with Easter?  I'm really not a lemon dessert type of guy.  Bring on da chocolate.  But come Easter, it's all about these bright, citrusy sweets.  I blame my wife, who's obsessed with lemon meringue pie.

And now that I think about it, this is actually a cool creative variation on lemon meringue pie.  Totally didn't even realize it until this very second.  Again, I blame my wife.  She's probably manipulating my mind with subliminal lemon meringue thoughts so I make her it for Easter.

Mini Lemon Vanilla Baked Alaskas | sharedappetite.com Only 5 ingredients and very easy to make with my time-saving shortcuts!So how much work are these Mini Lemon Vanilla Baked Alaskas?  Honestly, barely anything.

Step 1.  Buy pound cake, a pint of good quality vanilla ice cream, and a lemon.  Most likely you already have sugar and eggs at home.  But if you don't, get those too.

Seriously, that's all the ingredients you need.  Count 'em.  5.  That's right, a 5 ingredient baked alaska.  See, I told you it was simple.

Step 2.  Slice pound cake and use a circular cookie cutter to make rounds.  Pro tip: if you don't have circular cookie cutters, you can use your ice cream scoop and just press down into the slices of pound cake.

Step 3.  Soften your ice cream and mix in the lemon zest.  Freeze and scoop onto those pound cake rounds.

Step 4.  Whip together some egg whites and sugar.  Slather it on your ice cream and torch the heck out of it.

I think the total amount of hands on time is like 10 minutes.  Seriously.  You can do this.

Mini Lemon Vanilla Baked Alaskas | sharedappetite.com Only 5 ingredients and very easy to make with my time-saving shortcuts!

Mini Lemon Vanilla Baked Alaskas | sharedappetite.com Only 5 ingredients and very easy to make with my time-saving shortcuts!

Mini Lemon Vanilla Baked Alaskas | sharedappetite.com Only 5 ingredients and very easy to make with my time-saving shortcuts!

I absolutely love my kitchen torch.  Besides being absolutely a blast to use, you kinda feel like a bad donkey when using it.  And it's incredibly useful for browning meringues like this, as well as bruleeing sugar on desserts and for a quick s'mores fix.

If you don't have a kitchen torch, consider buying one.  Or you could always just use your oven's broiler.  But really, it's not as much fun.  😉

You can find the recipe for these Mini Lemon Vanilla Baked Alaskas over at Dixie Crystals!

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Mini Lemon Vanilla Baked Alaskas | sharedappetite.com Only 5 ingredients and very easy to make with my time-saving shortcuts!

Mini Lemon Vanilla Baked Alaskas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chris Cockren
  • Total Time: 2 hours, 5 minutes
  • Yield: 4 servings 1x
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Description

This quick and easy Lemon Vanilla Baked Alaska is an elegant, impressive dessert that takes half the time of a traditional full-sized Baked Alaska. 


Ingredients

Scale
  • 1 pint vanilla ice cream
  • 1 lemon, zested
  • 4 ½-inch slices pound cake
  • 6 egg whites
  • ⅔ cup granulated sugar 

Instructions

  1. Thaw ice cream until softened but not soupy.
  2. Stir in lemon zest and fully combine. Refreeze until hard.
  3. Using a round cookie cutter approximately the same diameter as your ice cream scoop, cut out rounds of pound cake and place on a small baking tray covered with parchment paper or wax paper.  
  4. Scoop four perfect spheres of the lemon vanilla ice cream and place on top of each pound cake slice.
  5. Cover with plastic wrap and freeze until very firm.
  6. About 5 minutes before ready to serve, make the meringue. In a medium mixing bowl, beat egg whites on high speed until soft peaks form. Sprinkle in sugar in a slow, steady stream and continue to beat until well-combined and stiff peaks form.
  7. Using a spatula or spoon, completely cover each ice cream-cake sphere with meringue. Use a fork to make peaks and ridges in the meringue.
  8. Using a kitchen torch, brûlée the meringue until golden brown. Alternatively, preheat your broiler on high and brûlée the mini baked alaskas in the oven. Serve immediately.
  • Prep Time: 2 hours
  • Cook Time: 5 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Mini Lemon Vanilla Baked Alaskas | sharedappetite.com Only 5 ingredients and very easy to make with my time-saving shortcuts!

Mini Lemon Vanilla Baked Alaskas

P.S.  Don't like lemon?  Just use your favorite flavor ice cream instead.  It'll work just fine.

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Gluten Free Meyer Lemon Custard with Almond Thyme Crumble

Gluten-Free Meyer Lemon Custard with Almond Thyme Crumble and Honey Mascarpone | sharedappetite.com

Skillet PB Chocolate Chip Cookie Tagalong Brownie Sundaes

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Toasted Marshmallow Easter Peeps Milkshakes

By Chris Cockren 1 Comment

Toasted Marshmallow Easter Peeps Milkshakes | sharedappetite.com A super quick and easy kid-friendly easter dessert recipe!

With just a handful of ingredients, these kid-friendly Easter Peeps Milkshakes come together in just minutes and are perfect for dessert easy entertaining! 

Toasted Marshmallow Easter Peeps Milkshakes | sharedappetite.com A super quick and easy kid-friendly easter dessert recipe!I'm very blessed to still have all four grandparents alive and well.  I still have vivid memories of spending days with both sets of grandparents as a kid.  Each side of the family brought different benefits to a chunky kid coming of age.  My grandparents on my dad's side lived very close to a deli and bagel store.  We would walk to pick out whatever I wanted for lunch.  My grandpa also stashed kit kats in the fridge.  Huge win.

But my grandparents on my mother's side definitely knew how to take it one step further.  My grandma was/is one of those Weight Watcher's for life members.  In other words, she was the queen of snacking.  Precisely at 10am, we would enjoy a snack of a few Vienna Fingers, which she oddly enough always repackaged into a cookie tin that lived on top of her fridge.  Lunch was melted cheese, with copious amounts of butter... and cheese.  Finally around 1:30/2pm, she would whip out the heavy hitters.  Those which lived in the freezer.  I'm talking ice cream bars, ice cream sandwiches, and ice cream cones.  Heck freaking yes.  It was a rolly polly kiddie paradise.

Needless to say, my grandma has been told by her doctors to stay away from sweets at this point.  She listens, to a certain extent.  With one major exception.  Peeps.  You give her a package of peeps, and she'll instantly giggle with uncontrollable excitement.  So grandma, this one's for you.  Toasted Marshmallow Easter Peeps Milkshakes.  Boom.

Peeps.  Ice cream.  A straw.  What else could you possibly need in life?

Toasted Marshmallow Easter Peeps Milkshakes | sharedappetite.com A super quick and easy kid-friendly easter dessert recipe!And even if you don't have a Peeps-loving grandma, your kids/nieces and nephews/anyone with a pulse will totally dig these fun Easter dessert milkshakes.  They literally whip together in minutes, and take even less time to gulp down.

Yes.  For those that remember this epic Toasted Marshmallow Milkshake (i.e. the milkshake to end all milkshakes), this is a quick and easy variation on those.  And since they are pretty pastel colors, they instantly become more Easter cutesy and stuff.

For bonus points, coat the top inch or so of the outside of each glass with marshmallow fluff and cover in sprinkles.  I used pastel dusting sugar, but any colorful sprinkles would work.  Obvi.  And don't forget to have some spare peeps for garnish.

Toasted Marshmallow Easter Peeps Milkshakes | sharedappetite.com A super quick and easy kid-friendly easter dessert recipe!By the way, I recently got a new blender because my old one finally bit the dust.  Best thing to ever happen, because now I'm rocking this awesome Ninja Professional Blender.  It's seriously amazing, and really an incredible value.

And here's the Pastel Sanding Sugar I used on the rim of each glass.

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Toasted Marshmallow Easter Peeps Milkshakes


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  • Total Time: 10 minutes
  • Yield: 1 (12-16 ounce) Shake 1x
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Ingredients

Scale
  • 5 scoops high-quality vanilla ice cream
  • 2 tablespoons whole milk
  • 10 Peeps, plus more for garnish
  • Food coloring, same color as your Peeps
  • Whipped cream, for topping
  • Marshmallow Fluff, for garnish
  • Sprinkles, for garnish

Instructions

  1. Using a small offset spatula, spread a thin, even layer of marshmallow fluff around the top 1" of the outside of your glass. Sprinkle sprinkles (say that 5x fast) on fluff. Set glass aside.
  2. On a foil-lined baking sheet sprayed with nonstick cooking spray, toast peeps under a broiler, until slightly golden brown. Keep a close eye on them as they can burn rather quickly.
  3. Just as the marshmallows are finishing up, put ice cream and milk in the blender. Combine briefly, then add toasted peeps and blend until incorporated. Add in a few drops of food coloring (same color as your peeps) and blend just until fully incorporated.
  4. Pour shake into a glass and top with some whipped cream. Garnish with Peeps.

Notes

*Multiply recipe as necessary for additional shakes, or use smaller glasses.

  • Prep Time: 5 mins
  • Cook Time: 5 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Toasted Marshmallow Easter Peeps Milkshakes | sharedappetite.com A super quick and easy kid-friendly easter dessert recipe!

Easter Peeps Milkshakes

Need More Easter Recipes?

Chipotle Pineapple Bourbon Glazed Ham

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu!

Southwest Bacon and Caramelized Onion Quiche

Southwest Bacon and Caramelized Onion Quiche | sharedappetite.com

Gluten-Free Meyer Lemon Custard with Almond Thyme Crumble

Gluten-Free Meyer Lemon Custard with Almond Thyme Crumble and Honey Mascarpone | sharedappetite.com

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes

By Chris Cockren 5 Comments

Have girl scout cookies lying around? Make these super easy Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes for an unforgettable dessert!

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes | sharedappetite.com A great way to feature those girl scout cookies in an epic dessert mashup of half cookie, half brownie goodness!

My mom approached my older brother and I at a family function back in November.  I'm paraphrasing here, but it was something along the lines of: Guys, we gotta do something about your fatness.  We both had kids and well, you know the whole thing about sympathy weight.  It just so happens we are very sympathetic people.  So we are having our own version of The Biggest Loser... sibling edition.  We started back at the beginning of January, and are concluding our challenge the beginning of May.

Now when it comes to competition, I'm pretty fierce.  My good buddy Tyler actually refuses to play any competitive game with me (even board games), because I kinda get over the top.  So needless to say, this was game on.  Add in the fact that I'm the "little brother", and yea, I'm determined to win.  We've both been doing pretty well so far (not going to lie, I'm winning).  To date, I've lost 33 pounds.

Sounds kinda weird to be talking weight loss in a post about Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes, huh?  Well, here's the connection.  So here I am, working hard on eliminating our house of all things junk food... and who's daughter just so happens to begin selling Girl Scout cookies.  Uh huh.  My brother's daughter.  Sabotage?  I think so.

And how could I say no to my cute little five-year-old niece, especially when it's her first year in Girl Scouts?!  What kind of Uncle would I be?  So I grabbed a box of Tagalongs.  And a box of Thin Mints (which I've strategically hid in the back of the freezer for a later date).

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes | sharedappetite.com A great way to feature those girl scout cookies in an epic dessert mashup of half cookie, half brownie goodness!I'm sure you've seen skillet cookies before.  Skillet brownies, too.  And you know those half brownie, half cookie bars have been floating around Pinterest.  So I said... wait a minute.  What if I combine all of those ideas into one.  AND stuff some tagalongs in the middle?

Heck freaking yes I did.

It all starts with a layer of peanut butter chocolate chip cookies.  Then a layer of Tagalongs girl scout cookies.  Top with your favorite brownie batter and boom.  Instant epic dessert.

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes | sharedappetite.com A great way to feature those girl scout cookies in an epic dessert mashup of half cookie, half brownie goodness!

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes | sharedappetite.com A great way to feature those girl scout cookies in an epic dessert mashup of half cookie, half brownie goodness!

No Tagalongs?

No problem.. just use peanut butter cups instead!

Or you could always go wild and use both Tagalongs and peanut butter cups.  You rebel.

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes | sharedappetite.com A great way to feature those girl scout cookies in an epic dessert mashup of half cookie, half brownie goodness!

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes | sharedappetite.com A great way to feature those girl scout cookies in an epic dessert mashup of half cookie, half brownie goodness!

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Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes | sharedappetite.com A great way to feature those girl scout cookies in an epic dessert mashup of half cookie, half brownie goodness!

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes


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Ingredients

Scale
  • Your favorite boxed brownie mix, combined into a batter according to package directions*
  • Peanut Butter Chocolate Chip Cookie dough (recipe below)*
  • 1 box Tagalongs girl scout cookies**
  • Vanilla Ice Cream
  • Hot Fudge, for topping
  • Peanut Butter Dessert Sauce, for topping

for the Peanut Butter Chocolate Chip Cookie layer

  • 1½ cups all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • ½ cup unsalted butter, softened
  • ½ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In one large cast iron skillet or a few small cast iron skillets like I did here, press in a thin even layer of peanut butter cookie dough. Place tagalongs in an even layer on top of the cookie dough, and then spread a thin even layer of brownie batter over the top, until all cookies are just covered. Don't fill to the top of the skillet, as it will expand as it cooks.
  2. Bake in a preheated 350°F oven for 30 minutes if using small skillets, and up to approximately 45 minutes if one large skillet is used.
  3. Let cool for 10-15 minutes, then top with a ridiculous amount of vanilla ice cream, hot fudge, and peanut butter dessert sauce. Garnish with extra Tagalongs, if available. Give everyone a spoon and devour.

for the Peanut Butter Chocolate Chip Cookie layer

  1. In a small mixing bowl, combine flour, baking soda, and salt.
  2. In your stand mixer or in a medium mixing bowl fitted with a hand mixer, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, scraping down sides as needed. Add peanut butter and mix to until fully incorporated. Add egg + extra egg yolk and vanilla, and mix until fully combined. Slowly add flour mixture, scraping sides as needed, until just incorporated. Do not over-mix. Stir in chocolate chips. If making ahead of time, cover cookie dough tightly with plastic wrap and refrigerate. Leftover cookie dough not used in this recipe can be refrigerated up to 5 days or tightly wrapped and frozen for a few months.

Notes

*you will most likely not use all of the cookie dough and brownie batter. You can refrigerate or freeze leftover cookie dough for future use. Leftover brownie batter can be mailed to my house and Asheley will eat it straight out of the bowl. Or you can help yourselves to it... or just bake up some brownies. Your call.
**if you missed your Tagalongs buying opportunity this year, feel free to substitute in peanut butter cups!

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes | sharedappetite.com A great way to feature those girl scout cookies in an epic dessert mashup of half cookie, half brownie goodness!

 

Skillet Chocolate Peanut Butter Cookie Tagalong Brownie Sundaes

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Chipotle Pineapple Bourbon Glazed Ham

By Chris Cockren

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu!

This recipe for Chipotle Pineapple Bourbon Glazed Ham was created in partnership with Snake River Farms.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!  #SnakeRiverFarms

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu! This has to be, by far, the greatest school calendar in my 10 years of teaching.  Phew, 10 years... it's going so fast.  This is usually the absolute worst time of year... the very long stretch of time between the winter break in February and the spring vacation in mid-April.  But this year?  Easter and Passover are so far apart, we have off a few days for Easter in a few weeks, and then also a full week at the end of April.

Love it.

When it comes to Easter entertaining, our family is all about a legit brunch.  Usually my Aunt Gerri hosts.  This is key, because she, like I, always goes crazy overboard with her spread.  It's on of those holiday buffets that even after everyone eats, it looks like the food wasn't even touched yet.

And you better believe that the centerpiece of Easter brunch every year is a ham.  In full honesty, it's normally one of those ordinary spiral hams.  But guys.  I've stumbled upon a ham like no other ham I've experienced to date.  This is the ham all hams hope to be when they grow up.  A Snake River Farms Kurobuta Bone-in Ham.

This year, we'll be feasting on this Chipotle Pineapple Bourbon Glazed Ham with Ancho Chile Dusted Pineapple and Bacon Jam.

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu!

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu! If there is ever a time to harp on quality ingredients and treat your family to to a top of the line meal, it's at special holidays.  This is the luxury model of all hams.  A Kurobuta ham.

If you don't know what Kurobuta means... you're in good company.  I had no clue until Snake River Farms clued me in.  Kurobuta is the Japanese term for black hog... or the famous Berkshire heritage breed of pigs.  What results is a highly marbled pork that's super flavorful.  And Snake River Farms is one of the only brands offering 100% pure-bred Berkshire Kurobuta pork.

And this is a ham that you can feel good about serving to your family.  I'm really digging how much care Snake River Farms puts in to treating their animals right.  It's a family owned and operated company, and they are dedicated to raising pigs on small farms in the Midwest without hormones and utilizing a natural slow feed process.

Snake River Farms is involved in every step of the pork lifecycle.  They use sustainable practices such as local crop sourcing, water reclamation, and composting through every step of the hogs' lifecycle.  Want more proof of the amount of attention each animal receives?  They have 24 hour access to an on-call veterinarian!  That's pretty darn cool.

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu! I wanted big and bold flavors to pair with this... well, big and bold flavored ham.  It deserves it.

If you've never had bacon jam before... ermagherd drop everything and make it.  Seriously, you'll be addicted for life.  I've made it before to go with this avocado toast and this pork belly with pickled apples.

And now, you get pork on pork action with this Chipotle Pineapple Bourbon Glazed Ham WITH Bacon Jam.  Oh freaking yea.

This is a special occasion.  So I brought ancho chile dusted pineapple to the table as well.  See all that caramelized goodness?  Yea, we achieve that through cooking it in some of the rendered fat from the bacon.

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu! This glaze.  It's everything.  It's sweet, spicy, sticky... and I can't/won't get enough.  Best of all, it comes together in minutes.

SO simple.  SO easy.

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu! And that's the beauty of Snake River Farms’ hams.  They arrive right on your doorstep fully cooked and smoked with authentic regional hardwood chips.  The ordering process couldn't be easier, and even amidst all the craziness of holiday meal planning, getting this ham is completely stress-free.

All you have to do is heat the ham in the oven, baste it with this glaze during the last 30 minutes of cooking... and bam.  The quality of the ham will speak for itself.  Instant epic Easter dinner.

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu!

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu! Here's a pretty sweet deal.  Get $20 off yourSnake River Farms Kurobuta Bone-in Ham (or any ham purchase) with the coupon code Hoppy16.  Hurry though... the offer is only good through March 20.

Chipotle Pineapple Bourbon Glazed Ham.... Dinner.  Is.  Served.

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu!

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Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu!

Chipotle Pineapple Bourbon Glazed Ham


  • Total Time: 2 hours 20 minutes
  • Yield: Serves 8-12+ 1x
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Ingredients

Scale
  • 1 good-quality ham
  • ¾ cup brown sugar
  • ¾ cup pineapple juice
  • ⅓ cup bourbon
  • 2 tablespoons apple cider vinegar
  • 1 chipotle in adobo, finely minced*
  • Bacon Jam (recipe below)
  • Ancho Chile Dusted Pineapple (recipe below)

for the Bacon Jam

  • 1 (16-ounce) package bacon
  • 1 sweet onion, thinly sliced
  • 1 red onion, thinly sliced
  • 3 cloves garlic, minced
  • ½ cup packed light brown sugar
  • 1 cup pineapple juice
  • ¼ cup apple cider vinegar
  • Kosher salt

for the Ancho Chile Dusted Pineapple

  • 2 tablespoons bacon fat or canola oil
  • 2 cups fresh pineapple, chopped
  • ½ tablespoon ancho chile powder
  • Kosher salt

Instructions

  1. Begin cooking/reheating ham according to package directions. Meanwhile, cook bacon jam (see below), ancho chile dusted pineapple (see below), and create the glaze. Combine brown sugar, pineapple juice, bourbon, apple cider vinegar, and chipotle in a small saucepan. Bring to a boil over medium-high heat, then lower heat to maintain a simmer. Let cook approximately 10-15 minutes, until reduced by about half. Remove from heat and set aside.
  2. minutes before the ham is completed cooking, brush on a generous coating of glaze. Reserve remaining glaze to serve along with ham.
  3. Slice and serve ham with bacon jam and ancho chile dusted pineapple. Devour.

for the Bacon Jam

  1. Cook bacon in a heavy-bottom skillet or dutch oven over medium heat until golden brown and crisp. Remove bacon and drain on paper towels. Once cool, crumble bacon. Reserve 2 tablespoons of bacon drippings in dutch oven and save the rest for future use (keep refrigerated).
  2. Reduce heat to medium/medium-low. Cook onions, stirring occasionally, for about 7 minutes or until tender. Add garlic and cook, stirring constantly, for 1 minute. Add brown sugar, pineapple juice, apple cider vinegar, and season with Kosher salt. Bring to a boil, stirring occasionally, and then reduce heat to low. Add bacon and simmer until onions are very soft and the mixture has thickened to the consistency of jam. If it becomes too dry, add more pineapple juice or water, ¼ cup at a time. You want the onions to be meltingly soft and the mixture to be thick and syrupy.
  3. Let cool and then pulse in food processor or with immersion blender to desired consistency. This will make more than you probably need. Store in refrigerator for several days or freeze. Serve it as a condiment for meats with dinner, with a cheese board, or as part of an epic crostini.

for the Ancho Chile Dusted Pineapple

  1. Heat bacon fat (or oil) in a medium skillet over medium-high heat. Add pineapple, ancho chile powder, and season with Kosher salt. Stir to combine, and let cook until pineapple has caramelized with bits of golden brown goodness, approximately 5-7 minutes.

Notes

*for a spicier glaze, feel free to add another chipotle into the glaze. You may want to start with one and taste before going all in with two.

  • Prep Time: 20 mins
  • Cook Time: 2 hours

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | sharedappetite.com A perfect creative twist on holiday dinner. Perfect for a bold Easter menu!

Chipotle Pineapple Bourbon Glazed Ham

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This is a sponsored conversation written by me on behalf of Snake River Farms. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Snake River Farms. The opinions and text are all mine.

Bacon, Egg, and Cheese Breakfast Ramen

By Chris Cockren 8 Comments

Bacon, Egg, and Cheese Breakfast Ramen | sharedappetite.com

Bacon, Egg, and Cheese Breakfast Ramen | sharedappetite.com

Bacon, Egg, and Cheese Breakfast Ramen

One of my favorite emails I get from readers is the Ermagherd I'm coming to NYC and need to know where to eat!!!  I love responding with a probably way longer email than they wanted expected, because nothing gets me more excited than talking food (and shameless plug... if you're coming to NYC anytime soon: Top 10 Foods You Have To Eat In NYC).

And right now, one of the hottest trends in the NYC food scene is ramen.  If that five-letter word conjures up horrendous memories of 40-cent plastic packages of instant garbage, stop it right now.  This is the real deal.  Authentic Japanese transplants and creative thoughtful takes on the traditional noodle soup has popped up all over the city.  You better believe we have been doing thorough research into this trend (i.e. massive amounts of ramen eating).

Everyone has their favorite ramen spot, but the one we keep coming back to time and time again is Ivan Ramen.  At his Slurp Shop withinGotham West Market, he recently unveiled his Breakfast Ramen.  Totally nothing like your traditional brothy ramen, it's nonetheless freaking delicious and the perfect way to start a weekend morning.  And I knew that I needed to create an Ivan Ramen Breakfast Ramen copycat recipe immediately.

Because really, everyone deserves this Bacon, Egg, and Cheese Breakfast Ramen in their life.  For real.

Bacon, Egg, and Cheese Breakfast Ramen | sharedappetite.comIt's funny, because earlier this week I posted that Vegan Blueberry Meyer Lemon Yogurt... and today, this breakfast beast.  Balance, it's all about balance.

And when it comes to breakfast, there's no greater flavor balance than bacon, egg, and cheese.  And putting it in ramen?  Erma-freaking-gherd.  

The broth.... it's a cheddar cheese and American cheese soup base studded with ginger and garlic.  Thick cut bacon.   Perfect soft boiled eggs with creamy yolks.  And noodles, of course.  Lots of them.

And if you ain't slurping yo' noodles, you're doing it wrong.  Get down and dirty.  You're allowed.

Best of all, this Bacon, Egg, and Cheese Breakfast Ramen only takes 30 minutes.  Boom.

Bacon, Egg, and Cheese Breakfast Ramen | sharedappetite.comSo this weekend, treat your someone special (which can totally be yourself) to this Bacon, Egg, and Cheese Breakfast Ramen.  Especially if the night before involved a wee-bit of adult beverage consuming.  You'll be the weekend breakfast hero for all time.  Do it.

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Bacon, Egg, and Cheese Breakfast Wontons | sharedappetite.com

Bacon, Egg, and Cheese Breakfast Ramen


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Total Time: 40 minutes
  • Yield: 2 Big Bowls of Breakfast Ramen 1x
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Ingredients

Scale
  • 2 tablespoons unsalted butter
  • ½ yellow onion, minced
  • 2 cloves garlic, grated
  • 1" piece peeled fresh ginger, grated
  • 2 tablespoons all-purpose flour
  • 1 ½ cups vegetable stock
  • 1 ½ cups whole milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded American cheese
  • Kosher salt
  • 2 packages instant ramen, flavor packets discarded
  • 6 slices thick-cut bacon, cooked and chopped
  • 2 soft-boiled eggs, sliced in half*
  • 4 scallions, chopped

Instructions

  1. Heat butter in a small stockpot over medium heat. Add onion, season with Kosher salt, and cook for 4-5 minutes or until softened, stirring occasionally. Add garlic and ginger and cook for 1 minute, stirring constantly. Stir in flour, then whisk in vegetable stock and whole milk until well-combined and no flour clumps remain. Simmer until slightly thickened, about 20 minutes. Remove from heat, and stir in cheeses until fully melted. Season with Kosher salt to taste.
  2. Meanwhile, cook ramen noodles according to package directions, being careful not to overcook.
  3. Divide broth and noodles between two bowls. Top each bowl with chopped bacon, soft-boiled eggs, and scallions. Devour immediately.

Notes

*for easy soft-boiled eggs, bring a pot of water to a boil. Lower heat to a rapid simmer, and carefully lower eggs in water. Cook for 7 minutes exactly, then place eggs immediately in an ice bath to stop cooking for 5 minutes. Carefully peel and slice in half.

  • Prep Time: 10 mins
  • Cook Time: 30 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Bacon, Egg, and Cheese Breakfast Ramen | sharedappetite.com

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Vegan Blueberry Meyer Lemon Yogurt

By Chris Cockren 5 Comments

Vegan Blueberry Meyer Lemon Yogurt | sharedappetite.com

This Vegan Blueberry Meyer Lemon Mousse might be dairy free and gluten free, but you better believe it's big on taste!  It's a bright, bold way to start the day!

Vegan Blueberry Meyer Lemon Yogurt | sharedappetite.comThis originally was going to be a vegan dessert mousse.  True story.

I've used silken tofu in the past to make this Vegan Dark Chocolate Peanut Butter Mousse and Vegan Chocolate Raspberry Mousse.  Heck, it even made an appearance in this Vegan Chocolate Salted Caramel Pudding.

So I figured, hey... let's use the same process with brighter and more spring-like flavors like blueberry and meyer lemon.  It'll be perfect.

Now, sometimes, the recipe idea in my head actually translates to a fantastic finished product.  And then of course, there are those total and complete failures.  Maybe more than I want to admit.

But in this case, it was neither of the above.  It wasn't a mousse, but it wasn't bad.  It... just required a bit of a name change.  I can't even take credit.  I was bummed that this didn't taste very mousse-like, but my buddy Tyler (i.e. the all things technical guru for Shared Appetite and resident dairy-free expert) said it actually tasted like a great dairy-free breakfast yogurt.  Genius.

Vegan Blueberry Meyer Lemon Yogurt.  Exactly what I meant to make the first time.

Vegan Blueberry Meyer Lemon Yogurt | sharedappetite.comOnce Tyler suggested the name change, my first step was to grab some of my favorite granola from the pantry.  Yup.  That sealed it.  Vegan dessert became vegan breakfast.

I know for those people with a vegan and/or dairy-free diet, silken tofu is nothing new and not so secret.  But for the rest of us, it totally is... and for all of those peeps, trust me.  You can't taste tofu at all.  It takes on whatever flavor you blend with it, and it provides the smoothest, creamiest non-dairy texture you could imagine.

A few tools you may need:

I have and love this Microzesterir?t=shareda 20&l=as2&o=1&a=B00004S7V8.  I use it at least a few times a week.  It's perfect for grating garlic and ginger into dishes you want them to dissolve in, zesting citrus, and creating a pile of Parmesan snow on top of pasta dishes.

This is the Food Processor I own.  It's a great workhorse in the kitchen!

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Vegan Blueberry Meyer Lemon Yogurt | sharedappetite.com

Vegan Blueberry Meyer Lemon Yogurt


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Ingredients

Scale
  • 1 (12 ounce) package organic silken tofu, drained
  • 2 cups frozen blueberries, thawed
  • 1 Meyer lemon, zested and juiced
  • ½ cup coconut sugar
  • ½ teaspoon vanilla extract
  • Fresh blueberries, for garnish
  • Granola, for garnish

Instructions

  1. Carefully remove tofu from package and let drain for 5 minutes on a few folded-up paper towels.
  2. Puree thawed blueberries and pass through fine mesh sieve, discarding solids.
  3. In a food processor, blend tofu, ⅓ cup blueberry puree, Meyer lemon zest and juice, coconut sugar, and vanilla extract until very smooth. Scrape into a bowl and refrigerate for at least 1 hour, up to several days.
  4. Serve with fresh blueberries and your favorite granola.

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Vegan Blueberry Meyer Lemon Yogurt | sharedappetite.com

Vegan Blueberry Meyer Lemon Yogurt

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Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots

By Chris Cockren 2 Comments

 This post for Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots is sponsored by Flatout Bread.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! 
Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots | sharedappetite.com
Phew, last week was a doozie.  Single parents, I literally don't know how you guys do it.  We were on school break last week (a huge perk of being a teacher), but Asheley still had to wake up and do the actual work thing.  Holy crap, let me tell you... being at work is way more of a vacation than having off all week.
Don't get me wrong.  There is nothing greater on this entire earth than being Olivia's daddy.  It's the most rewarding and fulfilling job I could have been blessed with.  It's just that... she's a ton of freaking work.  She's got the crawling thing down now.  It used to be cute.  Oh look, she moved a few inches!  Get the camera, get the camera! Now it's more like... holy crap will you just sit still for two seconds and not continuously lunge for random wires, electronics, remote controls, and other off-limit items.
And let's talk about Olivia's super human baby strength.  Once she gets a good grip on a cord or wire (or my face), it's like the ultimate Vulcan death grip.  You seriously have to pry her fingers off one by one.
By the time I'm done chasing her around all day and have accomplished the task of keeping her safe and alive for 13 straight hours, I can barely string together enough words to have a coherent conversation with Asheley.
But then, without fail, the following question always drops... hey hun, what's for dinner?! 
Uhm, crap.  Dinner.
And it's times like that I turn to whatever is in the fridge and pantry.  You can usually turn just about anything into a taco, quesadilla, or... wrap!  And thankfully because we usually maintain a good stockpile of food in the house, this epic Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots became a reality.
Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots | sharedappetite.com
Let's talk romesco sauce.  It's the real deal.  Roasted red pepper and tomato.  Almonds and a big acidic vinegar punch.  It's Spanish in origin and packs a legit punch of bold flavor.  I love pairing it with a juicy medium-rare steak.
Add in some tangy goat cheese, homemade fried shallots (don't worry, they are ridiculously easy to make), and avocado... well that's one heck of a creative dinner wrap.
And yes, I know that the romesco sauce does take a little bit of work.  But here's what I do for really easy weeknight dinners... I make a big batch of romesco sauce on the weekend and freeze it in portions.  That was you always have a huge flavor boost on hand!
Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots | sharedappetite.comSide note.  When there's not a whole lot of time to meal plan and my wife is hangry (that's angry hungry, for those unfamiliar), I love relying on Flatout wraps, Fold Its, and pizza crusts for quick and easy dinners.  I'm 100% positive Flatout has saved weeknight dinner at least 3 times in the past two weeks.

Make sure to check the deli section of your local grocery store for the full-range of Flatout products.  Here's a store locator to help out 🙂

Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots | sharedappetite.com

You can find the recipe for this Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots on Flatout Bread!

Get The Recipe!

Steak, Romesco, and Goat Cheese Wrap with Avocado and Crispy Shallots | sharedappetite.com

 

 

Sausage, Egg, and Cheese Donut Breakfast Sandwiches

By Chris Cockren 12 Comments

Sausage, Egg, and Cheese Donut Breakfast Sandwiches | sharedappetite.com

 For a breakfast sandwich like none other... these super easy Sausage, Egg, and Cheese Donut Breakfast Sandwiches are totally legit! 

Sausage, Egg, and Cheese Donut Breakfast Sandwiches | sharedappetite.comYou know what really hurts?  When you see on Facebook after the fact that a bunch of your friends got together for a party and you weren't invited.  They posted a ton of photos and everyone looks like they had soooooo much fun.  And of course it's people that you always invite to all of your happenings.  Why are people so mean?

C'mon, just because I'm a dude doesn't mean I don't like a good bridal shower baby shower party (side note: I have no desire to actually be invited to a bridal shower or baby shower... it's just a joke, people). 

Thankfully, my über-talented food blogging friends Zainab and Allie invited THIS dude to the best kind of baby shower... a virtual shower celebrating my good pal from the blog-0-sphere and fellow New Yorker, Cate!  And, because I never forget about or leave out the baby daddy, I'm celebrating her husband Anthony as well.  #dudessticktogether

Sausage, Egg, and Cheese Donut Breakfast Sandwiches | sharedappetite.comCate is all about donuts.  She's always whipping them up... Guinness Chocolate Donuts.  Chocolate Peanut Butter Donuts.  Cinnamon Roll Donuts.  You get the idea.  Basically, she's the Bubba Gump of the baked donut world.

Anthony... you lucky, lucky man.  Is there a day in your life where there aren't freshly baked donuts waiting for you when you wake up?

Well, it's time to return the favor.  But no need to put on your apron and start measuring sugar or flour.  We're doing this, dude style.

Imagine this.  You just got home from the hospital with your precious little girl and baby momma.  Cate's absolutely exhausted.  So are you, but let's get real... that doesn't matter.  Dudes take care of their girls.

So you quickly go and grab some of your favorite glazed donuts from the store (along with the largest coffee you can find... remember, you're sleep deprived).  You get back home, cook up some scrambled eggs and sausage, slap on some cheese, and BOOM!  Sausage, Egg, and Cheese Donut Breakfast Sandwiches are served.

You just won husband of the year.

Sausage, Egg, and Cheese Donut Breakfast Sandwiches | sharedappetite.comNow before you go saying how this sounds incredibly weird and blah blah blah... stop.  It's not.  In fact, it's beyond awesome.

I first experienced the epic taste of a donut as a bun at The Big E fair up in Massachusetts a few years back.

I can still remember my first bite of that Bacon Cheeseburger on a Glazed Donut.  I thought it was going to just be another one of those carnival food gimmicks... but it was freaking magical.

And now that magic can be had first thing when you wake up with this creative breakfast sandwich.

There's just something amazingly perfect about that sweet and squishy glazed donut getting all hot and friendly with that salty, savory, and meaty sausage patty.  Magic.  Pure Sausage, Egg, and Cheese Donut Breakfast Sandwich magic.

Sausage, Egg, and Cheese Donut Breakfast Sandwiches | sharedappetite.com

Sausage, Egg, and Cheese Donut Breakfast Sandwiches | sharedappetite.com

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Sausage, Egg, and Cheese Donut Breakfast Sandwiches | sharedappetite.com

Sausage, Egg, and Cheese Donut Breakfast Sandwiches


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  • Total Time: 15 minutes
  • Yield: 4 Sandwiches 1x
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Ingredients

Scale
  • 4 glazed donuts
  • 6 eggs, scrambled
  • 4 large (or 8 small) sausage patties, cooked
  • 8 slices american or cheddar cheese

Instructions

  1. Preheat oven to 350°F. Slice donuts in half lengthwise. Warm briefly in oven if desired. Place cooked sausage patties on an aluminum foil lined baking sheet and top with cheese. Cook in oven until cheese is just melted, about 3-4 minutes.
  2. Build your donut breakfast sandwich by topping with scrambled eggs and cheese-topped sausage patties. Serve with ketchup, if desired. Devour.
  • Prep Time: 5 mins
  • Cook Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Chez Catey Lou Donut Shower Graphic

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Sausage, Egg, and Cheese Donut Breakfast Sandwiches | sharedappetite.com

Sausage, Egg, and Cheese Donut Breakfast Sandwiches

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Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas

By Chris Cockren

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas | sharedappetite.com

This post for Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas is sponsored by Sargento®.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!  

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas | sharedappetite.comNot going to lie.  Sometimes Every time when I watch a reality cooking competition, I secretly pretend I'm on the show and imagine that I'm way more creative than all those trained chefs with years of experience.  Because obviously, my intense training in Mr. Scupinsky's cooking club back in second grade gave me a comprehensive understanding of all things culinary.

But seriously, I kinda get obsessed with those shows.  Especially Chopped.  If one of those marathons are on, I get sucked into their all-day vortex.

So, friends.  I'm ridiculously pumped to participate in another round of the Chopped At Home Challenge. It's just like the television show... minus the whole time limit thing.  And judges.  And Ted Allen.

But a basket of ingredients.  It has that!   Cauliflower.  Leeks.  Cremini Mushrooms.  And shredded cheddar.  Ready ---> Set ---> Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas!

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas | sharedappetite.com

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas | sharedappetite.comGive me a random ingredients, and I guarantee you a taco can be made.  That's the beauty of tacos.  They are perfect to clean out the fridge and use up whatever random ingredients you have going on.

In this case, creative vegetarian tacos.

They are actually ridiculously easy to whip up, and are perfect for a healthy weeknight meal.  Even the tortillas are full of nutrition... because they are made from cauliflower.

Seriously.  Paleo Cauliflower Tortillas.  I actually whipped them up last year for a Cinco de Mayo party because a few of my friends were doing this primal diet thing and couldn't have flour or corn.  I still wanted them to have the full-on taco experience, and these Gluten-Free Cauliflower Tortillas did the trick very nicely.

Paleo + Gluten-Free Cauliflower Tortillas | sharedappetite.comFor the mushroom-leek-kale filling, the chipotle chile gives the veggies a great depth of smoky and slightly spicy flavor.  Man I love chipotle chiles.  And of course, you can't have tacos without avocado.  Well, I mean, you could.  But why?

Cheese.  Can't forget the cheese.  I used Sargento Sharp Cheddar fine cut shredded cheese.  If you haven't seen Sargento in your local grocery store, uhm... you may need to get yo' eyes checked, because they have 30 versatile varieties, unique blends and distinct cuts.  And you better believe Sargento shredded cheese is always cut from blocks of 100% real, natural cheese.

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas | sharedappetite.com

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas | sharedappetite.comNow it's your turn to play the Food Network Chopped At Home Challenge!  You can submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize!

Yea, you totally need to enter.  How awesome would it be if I was watching TV and saw you competing on Chopped?!

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas | sharedappetite.com

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Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas | sharedappetite.com

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas


  • Total Time: 25 minutes
  • Yield: 6 Tacos 1x
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Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 leek, sliced thin, white and light green parts only
  • 12 cremini mushrooms, sliced thin
  • 6 stalks kale, stems removed and sliced into thin ribbons
  • 1 chipotle chile in adobo sauce, minced
  • Kosher salt
  • Cauliflower Tortillas
  • 1 avocado, sliced
  • Hot sauce, if desired, for garnish
  • Lime wedges, if desired, for garnish

Instructions

  1. In a small skillet, heat olive oil over medium heat. Add leeks, season with Kosher salt, and cook for 5 minutes or until softened, stirring occasionally.
  2. Add mushrooms and chipotle and cook for an additional 5 minutes, stirring occasionally.
  3. Stir in kale and 3 tablespoons of water, and cook until water has evaporated and kale is tender, approximately 5 minutes.
  4. Divide vegetable filling between Cauliflower Tortillas and top with avocado. Serve with hot sauce and lime wedges, if desired
  • Prep Time: 10 mins
  • Cook Time: 15 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas | sharedappetite.comFor more inspiration, check out the Sargento Pinterest page or visit www.sargento.com/Shredded for more information. 

Vegetarian Chipotle Mushroom, Leek, and Kale Tacos on Cauliflower Tortillas

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This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

Blood Orange Thyme Mimosas

By Chris Cockren 4 Comments

Blood Orange Thyme Mimosas | sharedappetite.com

These Blood Orange Thyme Mimosas are a bright, stunning, and elegant sparkling cocktail that your friends and family will absolutely love!  Only 10 minutes of prep and it can all be done ahead of time!

Blood Orange Thyme Mimosas | sharedappetite.comAh, winter vacation.  One of the great perks of being a teacher.  Random weeks off.  And I love it.  Although I have to admit, weeks off really aren't weeks off anymore.  Parents.  I now fully get it.  No longer are my breaks filled with Netflix binges or spending days pretty much doing whatever the heck I want.  Now it's Mickey Mouse clubhouse intertwined with following around a crawling maniac of a baby who is managing to show her daddy quite efficiently what I need to quickly baby-proof around the house.

Oh, and to top it all off... baby girl has her first cold.  She's all stuffed up, which means lots of time with the boogie-sucker thingy and an overall crankier kid for a few days as she struggles to figure out how to breathe, eat, and function without the use of her nose.  Poor girl.

So parents, I get it.  Weeks off are no longer weeks off.  But hey, I'm cherishing this time with my little munchkin.  Even if it's an entirely energy draining few days.

Enter post-Olivia-bedtime alcohol.

And the fleeting month or two that those stunning blood oranges pop up at my local grocery store.  They are so freaking beautiful, I can't not buy them and play around with them.  I give you, the super elegant, ridiculously stunning Blood Orange Thyme Mimosas.

Blood Orange Thyme Mimosas | sharedappetite.comI know.  These aren't really considered a "nighttime" beverage.  But I think they're great any time of day when you need a bright and bubbly pick-me-up.  With an elegant brunch spread.  As a "I survived an entire day of full-time daddy duties while mommy was at work" appetizer to dinner.

Or really, as an excuse to enjoy some blood oranges and get my Vitamin C.

Seriously, these beauties are such an improved creative mimosa experience.  I love orange and thyme paired together, and the color is just absolutely stunning.

Did I mention these are ridiculously simple to pull off for easy entertaining?  It only takes like 10 minutes of prep and it can all be done a day ahead of time.  Just pour, serve, and repeat (be prepared for everyone to come back for seconds).

citrus-1Side note to this recipe.  I saw all this amazing citrus at the supermarket and it was screaming photograph me.  Okay, maybe not screaming.  More like a strong whisper.

In either case, I listened.  Because when citrus talks, you shut up and pay attention.

Blood Orange Thyme Mimosas | sharedappetite.com*this recipe has been slightly adapted from my blogging pal Sarah's Blood Orange and Sage Sparkling Soda over at Snixy Kitchen.  If you haven't checked out her amazing site yet, you totally need to.  Her work is absolutely stunning and drool-worthy!

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Blood Orange Thyme Mimosas | sharedappetite.com

Blood Orange Thyme Mimosas


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  • Total Time: 15 minutes
  • Yield: 6 1x
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Ingredients

Scale
  • ¼ cup granulated sugar
  • ¼ cup water
  • Handful thyme sprigs
  • 1 cup freshly squeezed blood orange juice, about 5 oranges
  • 1 bottle Prosecco or Champagne

Instructions

  1. In a small saucepan over medium-high heat, stir together sugar and water, until sugar just dissolves. Remove from heat and stir in handful of thyme sprigs. Let thyme steep for 15 minutes, and then strain syrup into a small bowl and discard thyme. Let cool completely. Can be made a day or two ahead of time and refrigerated.
  2. Place a small spoonful of simple syrup in each champagne flute. Add enough blood orange juice to fill ⅓ of the flute. Stir simple syrup and juice briefly to combine, then top with prosecco/champagne.
  • Prep Time: 10 mins
  • Cook Time: 5 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Blood Orange Thyme Mimosas | sharedappetite.com

Blood Orange Thyme Mimosas

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Chocolate Covered Strawberry Cake Roll

By Chris Cockren 10 Comments

Chocolate Covered Strawberry Cake Roll | sharedappetite.com

This post for Chocolate Covered Strawberry Cake Roll is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!  

Chocolate Covered Strawberry Cake Roll | sharedappetite.comFull confession.  This Chocolate Covered Strawberry Cake Roll was my very first cake roll experience.  No, not eating it.  Obviously.  But actually making one?  Yea, I thought it was way too complicated.  I mean, really, how does the cake not crumble when you roll it up.

Ends up, baking up a cake roll is incredibly easy and looks pretty darn impressive.

Perfect for Valentine's Day?  Yea, I think so.

Make this Chocolate Covered Strawberry Cake Roll for your someone special, and it just may earn you some serious relationship cred.

Chocolate Covered Strawberry Cake Roll | sharedappetite.comSo the secret to keeping the cake roll from crumbling?  First, you have to make sure you can remove it from the pan quickly and easily.  That means greasing the heck out of your pan and sprinkling it with powdered sugar.

And then make sure you carefully roll it up with a towel sprinkled with plenty of powdered sugar while it's still hot.

But as impressive as a rolled up cake is, the real star of this valentine's day dessert is the strawberry whipped cream.

Ermagherd.

It's SO good.

Chocolate Covered Strawberry Cake Roll | sharedappetite.comYou'll definitely have some of that rockstar strawberry whipped cream left over.  If you can resist the temptation to eat it all right then and there, serve this cake with some extra whipped cream.

And chocolate covered strawberries.  Lots of them.

Chocolate Covered Strawberry Cake Roll | sharedappetite.com

Chocolate Covered Strawberry Cake Roll | sharedappetite.comDid we even talk about how this cake only takes a few minutes of actual prep time.  I honestly made sure to dedicate a big block of time to making this cake happen, and was shocked when it only took a handful of hands-on minutes.

Chocolate Covered Strawberry Cake Roll | sharedappetite.com

You can see the full recipe for this Chocolate Covered Strawberry Cake Roll at Dixie Crystals!

Get the Recipe!

Chocolate Covered Strawberry Cake Roll | sharedappetite.com

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Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce

By Chris Cockren Leave a Comment

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree | sharedappetite.com

This post for Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree is sponsored by the American Lamb Board.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! 

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree | sharedappetite.comAh, Valentine's Day is just around the corner.  It's time for all those waxy "chocolates" wrapped up in heart-shaped boxes, paying at least 542x the going rate for roses, and lining up like cattle for a chance to dine on a restaurant's finest pre-fixe lame-butt menu.

Thankfully, Asheley isn't one that expects much on February 14th.  The expectations are low, which is pretty easy to meet.  Phewwww.

In all reality, I try to make it special for her.  Although it's not a holiday we choose to put a whole lot of emphasis on, it's a day we try and focus on our relationship, and how thankful we are for each other.  And this year, we have a mutual little valentine we are incredibly blessed with... little Miss Olivia.  You better believe she has her "1st Valentine's Day" outfit already picked out and ready to go.

For us, Valentine's Day is about spending some time together at home.  Once in a while, we'll venture out to NYC for a really fancy dinner at a Michelin restaurant, but we typically reserve that for our birthdays at this point.

But while we are on the topic of celebrating...

Lamb Lovers Month Ad copyFebruary is officially LAMB LOVERS MONTH!  And you better believe there is a totally legit contest going on!

All you gotta do is fill out this super quick and easy Lamb Lovers Lib.  It will determine your lamb language of love.  Do you think it will tell you that you're a:

  • Classic Romantic ??
  • Homebody Lover ??
  • Looking for Love ??

lamb lovers monthAnd once you fill out the Lamb Lovers Lib, you'll be entered in the contest, with weekly winners getting some serious swag.  And bonus... you'll get a recipe that embodies your lamb language of love just for playing.

PrintI know what you're all dying to ask me... What lamb language of love are you, Chris?!   I'm in-between a Classic Romantic and Homebody Lover.

Usually it's a hands down Classic Romantic.  I pull out all the stops.  A homemade (and very thoughtful, might I add) gift.  An elaborate dinner that I spent weeks picking the menu for and all day prepping.  Heck, I even put candles (and light them!) on the table.

But times have changed a bit.   By the time we've spent an entire day working the hardest and most tiring (but rewarding) job possible... i.e. being a parent, I'm thinking it's going to be more of an exhausted attempt of a sweatpants dinner that looks and tastes fancy, but in reality doesn't take a whole lot of prep time.

Homebody Lover #forthewin

And if we have enough energy after... maybe catch up on some Netflix.  Oh yea.

I gotta dream big.

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree | sharedappetite.comSo this recipe.  Yea, these Southwest Ancho Chile Crusted Lamb Chops are totally legit.  I absolutely love that it's super elegant but doesn't require hours of prep like my usual Valentine's Day feasts.

Asheley and I are huge fans of big, bold flavors.  The ancho chile rub.  The spicy-sweet jalapeno-bourbon sauce.  The slightly spicy sweet potato puree.  It's a flavor party up in here.  And don't worry about being blown out of the water by the heat of ancho chiles.  They are actually pretty mild compared to other chiles, and bring more of a deep smoky flavor than anything else.

Hello Jalapeno-Bourbon sauce... the stuff is good enough to drink.  That's all I'm saying.

And anyone else obsessed with sweet potatoes?  I use them every chance I get.

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree | sharedappetite.com

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree | sharedappetite.comLet's talk American Lamb.  Specifically, the American part.  I'm all about supporting products made here, for here.  And American Lamb is produced in almost every state.  You can't get more local than that.

Here's a cool fact that surprised the heck out of me.  Approximately 50% of the lamb we eat here in American actually comes from Australia and New Zealand.  That means it's already traveled 10,000 miles and around 30 days just to get to your supermarket.  Yea... I'd rather support our local shepherds and their families (the majority of US sheep operations are family-owned), and eat lamb that's 10,000 miles fresher.  But that's just me.

Having wine with dinner?  Uhm, is that even a question?  You might want to thank some sheep, because many wineries are now using sheep to graze weeds in their vineyards.  They also help to improve the quality of the soil by recycling nutrients.

And let me throw some nutrition at ya, because you know I'm on a health kick lately (down 24 pounds in one month, thank you very much)!  A 3-ounce serving of American lamb lean meat (like these rib chops) only has 175 calories on average, is raised 100% without any artificial growth hormones, and provides nearly 5 times the amount of essential omega-3 fatty acids than beef.  Boom.  Mind blown.

Psst, for more healthy benefits of lamb, check out this  American lamb nutrition infographic.

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree | sharedappetite.com

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Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree | sharedappetite.com

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 1 hour
  • Yield: Serves 2 (Very Hungry People) 1x
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Ingredients

Scale
  • 8 lamb rib chops, about ¾" thick each
  • 2 tablespoons canola or vegetable oil
  • Southwest Ancho Chile Rub (recipe below)
  • Jalapeno-Bourbon Sauce (recipe below)
  • Ancho Sweet Potato Puree (recipe below)

for the Southwest Ancho Chile Rub

  • 2 tablespoons ancho chile powder
  • 1 tablespoon brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cumin
  • Kosher salt, to taste

for the Jalapeno-Bourbon Sauce

  • 2 tablespoons olive oil
  • ½ medium red onion, finely chopped
  • Kosher salt
  • 3 jalapenos with seeds, finely chopped*
  • 1 cup bourbon
  • 2 cups chicken stock
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar

for the Ancho Sweet Potato Puree

  • 2 large sweet potatoes, roasted
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • ½ tablespoon ancho chile powder
  • Kosher salt

Instructions

  1. Preheat oven to 400°F. Sprinkle and pat Southwest Ancho Chile rub on all sides of lamb chops.
  2. Heat oil in a large cast iron or other heavy-bottom skillet over medium-high heat. Sear lamb chops, in batches if necessary, for 2 minutes per side. Remove to an aluminum foil lined baking sheet and roast in oven for approximately 5 minutes, or until lamb reaches 130°F for medium-rare. Let roast a bit longer depending upon your preference. Let rest 5 minutes before serving.
  3. Serve lamb chops with Jalapeno-Bourbon Sauce and Ancho Sweet Potato Puree.

for the Jalapeno-Bourbon Sauce

  1. Heat olive oil in a medium skillet over medium heat. Add onion, season generously with Kosher salt, and cook 2 minutes. Add jalapeno and cook for 5 minutes, stirring occasionally.
  2. Add bourbon, stir to remove any stuck on bits to the bottom of the pan, and simmer for about 5 minutes, until most of the bourbon has evaporated and a glaze-like consistency remains.
  3. Stir in stock, brown sugar, and vinegar. Bring to a boil, then reduce to a rapid simmer and let reduce to a thick sauce consistency, about 15-20 minutes. Season with Kosher salt. Strain through a fine mesh sieve, discarding solids. Can be made in advance, refrigerated, and reheated.

for the Ancho Sweet Potato Puree

  1. Combine roasted sweet potato flesh, heavy cream, butter, and ancho chile powder in a medium bowl. Puree with an immersion blender until very smooth. Alternatively, combine all ingredients in a food processor until smooth. Season with Kosher salt.

Notes

*for a milder sauce, remove seeds

  • Prep Time: 15 mins
  • Cook Time: 45 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree | sharedappetite.com

 

https://sharedappetite.com/wp-content/uploads/2016/01/Lamb-Lovers-Month-V2-HD-copy.mp4

If you're reading this, give yourself a pat on the back!  You made it to the end.  I appreciate your dedication. Now go reward yourself by heading over to the Lamb Lovers Lib and enter to win!

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce and Ancho Sweet Potato Puree | sharedappetite.com

Southwest Ancho Chile Crusted Lamb Chops with Jalapeno Bourbon Sauce

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Doritos Crusted Mozzarella Sticks

By Chris Cockren 4 Comments

Doritos Crusted Mozzarella Sticks | sharedappetite.com

Transform your game day spread with these super easy Doritos Crusted Mozzarella Sticks!

Doritos Crusted Mozzarella Sticks | sharedappetite.comI absolutely love game day food.

There's nothing refined or pretentious about it.  I mean, sure, you can fancy up or "gourmet-a-tize" (that's right, gourmet-a-tize) your nachos, wings, or other Superbowl snacks... but at the end of the day, it's legit comfort food.

And pair that with the fact that I'm a habitually on a diet every year around this time, spending my once-a- week cheat meal by cozying up with creative game day food gets me incredibly excited.

I can vividly remember growing up, whenever we gathered around the TV as a family for "appetizer night" (i.e. New Year's Eve and Superbowl Sunday), we were all about the 3 major food groups... quesadillas/nachos, potato skins, and mozzarella sticks.

And this year, I decided to take mozzarella sticks one step further.  My wife loves cheese.  And she loves Doritos.  So I basically just won husband of the year for our house... with Doritos Crusted Mozzarella Sticks.

Doritos Crusted Mozzarella Sticks | sharedappetite.comAnd really, they couldn't be simpler to make.  Just a few ingredients and a few minutes of prep.  Plus, bring these to a party and tell them you crusted 'em in Doritos... you know for a fact that you'll be deemed a culinary legend for the next 365 days, at which time you'll need to come up with another ingenious idea.

Yes, feel free to take full and total credit for these creative mozzarella sticks.  I've got your back.

Doritos Crusted Mozzarella Sticks | sharedappetite.com

Doritos Crusted Mozzarella Sticks

Take your frying game up a step with this legit Deep Fryerir?t=shareda 20&l=as2&o=1&a=B005Z4935O.  It's the one I have at home (although, in full disclosure, I rarely use it... I often times just use a skillet to do my frying).

Want to be portable with your deep frying action?  Or maybe you don't have a stove?  I used this Induction Burnerir?t=shareda 20&l=as2&o=1&a=B0037Z7HQK for the video, and it's great because it's electric!  You can even plug it in outdoors to fry... and keep that "fried smell" out of your house.

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Doritos Crusted Mozzarella Sticks | sharedappetite.com

Doritos Crusted Mozzarella Sticks


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 50 minutes
  • Yield: Approximately 14 Mozzarella Sticks 1x
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Ingredients

Scale
  • 1 (16 ounce block) Mozzarella Cheese
  • 3 cups crushed Nacho Cheese Doritos*
  • ¾ cup Panko breadcrumbs
  • Kosher salt
  • 2 eggs, beaten
  • 1 cup all purpose flour
  • Vegetable or canola oil, for frying
  • Marinara sauce, for dipping

Instructions

  1. Cut mozzarella cheese into 4" x ½" sticks, similar to the size of string cheese. In a small bowl, combine crushed Doritos and Panko. Place eggs and flour in separate bowls.
  2. Working one at a time, dip mozzarella sticks in flour and completely coat. Dip into egg wash to coat completely and allow excess egg to drip back into bowl. Coat the cheese fully in Doritos mixture, patting to adhere as necessary. Place cheese sticks on a parchment lined baking sheet in a single layer. Cover and freeze until frozen, about 30-60 minutes (or up to 2 days).
  3. Heat enough oil in a deep skillet over medium/medium-high to cover ½ - ¾ way up mozzarella sticks. Once hot (to test, drop a bread crumb in oil... if it starts sizzling, you're good to go) and working in batches, fry the mozzarella sticks until golden brown, about 1 minute per side. Adjust temperature of oil as needed (too hot and they will brown too quick). Remove to a paper towel lined plate and immediately sprinkle with Kosher salt. Serve immediately with marinara sauce.

Notes

*About ⅔ of a regular-sized bag. Crush chips in a food processor until they resemble coarse breadcrumbs (similar to Panko)

  • Prep Time: 45 mins
  • Cook Time: 5 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Doritos Crusted Mozzarella Sticks | sharedappetite.com

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Sriracha Bacon Fried Rice Balls

By Chris Cockren 3 Comments

Sriracha Bacon Fried Rice Balls | sharedappetite.com

Transform that leftover Chinese takeout rice into these legit Sriracha Bacon Fried Rice Balls!  The perfect  creative game day recipe to impress all your friends!

Sriracha Bacon Fried Rice Balls | sharedappetite.comWhen Asheley is at work and I need to get some recipes done for Shared Appetite, in comes our awesome babysitter, Amanda, to the rescue!  She's really great with baby girl and Olivia absolutely loves her.  And it just so happened that this past time when Asheley got home from work and Amanda began packing up to go home, these Sriracha Bacon Fried Rice Balls were just coming out of the fryer.

I'm always looking for eager taste testers, and I totally caught Amanda eyeing the heck out of these creative rice balls.  Let's just say she stopped packing up and decided to hang out for a bit and help me out... for official scientific testing purposes, of course.  She ate one... and another... and another 4 or 5.

Yea, these Sriracha Bacon Fried Rice Balls are kinda addicting.

The hardest decision you'll have to make is who is worthy enough to share your balls with.

Sriracha Bacon Fried Rice Balls | sharedappetite.comSo anyone else out there habitually over order at Chinese take-out joints?  I just get way too excited.

Anyway... we obviously had a fridge packed with leftovers, including a full pint of veggie fried rice.  And while I was thinking hard about a legit game day menu for Superbowl Sunday... boom, the idea hit me.  Sriracha Bacon Fried Rice Balls were born.

They are spicy.  They are cheesy.  And they are golden brown crispy goodness.

Oh, and did we even talk about the sriracha ranch dipping sauce?  Oh heck yes.

Sriracha Bacon Fried Rice Balls | sharedappetite.com

Sriracha Bacon Fried Rice Balls

Need Sriracha?  Yea you do... Huy Fong Sriracha is the real deal.  Accept no substitutions.

And no, don't use breadcrumbs... Pankoir?t=shareda 20&l=as2&o=1&a=B0086PGTOC is where it's at!

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Sriracha Bacon Fried Rice Balls | sharedappetite.com

Sriracha Bacon Fried Rice Balls


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 2 hours 10 minutes
  • Yield: 16-20 Rice Balls 1x
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Ingredients

Scale
  • 1 pint (approximately 3 cups) vegetable fried rice
  • 2 eggs
  • 5 strips bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1 tablespoon plus 2 teaspoons Sriracha, divided
  • ¼ cup all purpose flour
  • ½ cup water
  • 2 cups Panko
  • Kosher salt
  • ½ cup Ranch dressing
  • Vegetable oil, for frying

Instructions

  1. In a medium mixing bowl, combine fried rice, eggs, bacon, cheddar cheese, and 1 tablespoon sriracha (or more, to taste). Chill for 2 hours (or freeze for about 20 to 30 minutes).
  2. Carefully roll mixture into 1" diameter balls, and place on a parchment lined baking sheet. The balls will feel very loose and fragile. Freeze for 30 minutes, or until solid.
  3. Whisk ¼ cup flour with ¼ cup water in a small bowl. Once smooth, whisk in remaining ¼ cup water to make a slurry. Place panko in a medium bowl and season with Kosher salt. Working quickly, dip each rice ball in the flour-water slurry, and then fully coat in panko crumbs. Place back on parchment lined baking sheet and freeze 30 more minutes, or until ready to fry.
  4. Meanwhile, combine ranch dressing with 2 teaspoons Sriracha (or more to taste) in a small bowl. Refrigerate until ready to serve.
  5. In a large skillet, pour enough oil to reach ½ way up the rice balls. Heat over medium/medium-high heat until a deep-frying thermometer reaches 350° F. Fry the rice balls, in batches, for about 2 minutes per side, until golden brown. Drain on paper towels, sprinkle with Kosher salt, and devour.
  • Prep Time: 2 hours
  • Cook Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Sriracha Bacon Fried Rice Balls | sharedappetite.com

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Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli

By Chris Cockren 1 Comment

Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.com

This post for Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli is sponsored by Flatout Bread.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! 

Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.comPeople are usually shocked when I tell them this, but I love Taco Bell.  Yea yea yea... you can go on and on about how it's not real food and blah blah blah.  But to be honest, it's a guilty pleasure and I just don't care. I love it.  I have my standard classics when I order, but it's always awesome trying their new creations (which, by the way, you really have to give them credit for... they are continually creating new and inventive menu items).

In the months leading up to January, I was eating TB about once a week.  It was glorious.  But now that I'm working on a healthier me, it was time for a break.  Long distance relationships rarely work and even though I'm staying away for now, I'll be back for a reward cheat day soon enough.

So what's a TB addict lover on a diet to do?  Homemade creative burritos... with a more nutritious twist.  These Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli are packed with serious flavor.  So much so that I temporarily forget all about TB.

Yea, they are that good.

Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.comIf you've never tried fusing Korean flavors with your standby Mexican/Tex-Mex favorites before, you gotta give it a whirl.  It's the new peanut butter and jelly... a legit combo.

I fell in love with Korean-Mexican fusion after trying it out with two of my now-favorite food trucks in NYC: Korilla and Kimchi Taco.  These guys do it up right.  And I know I'm not alone.  They've both earned quite the following... enough to get enough capital to open up permanent restaurants in the city.  Boo-yah.

Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.comYou'll see some familiar faces in this burrito.  Brown rice (swap in some Kimchi Bacon Fried Rice for extra points).  Pico de gallo and avocado.  Some fresh lime and queso fresco.

And then some Korean twists... scallions, kimchi, a healthy gochujang aioli made with Greek yogurt instead of mayo or sour cream.  By the way, if you've never had kimchi before, I think this is a great outlet to give it a try.  I don't suggest eating it straight up out of the jar if you're a first timer.  And gochujang... it's basically the Korean version of Sriracha.  It's a bit funkier, has a greater depth of flavor, and I think you'll really dig the stuff.

Something else I've been obsessed with lately?  Flatout Flatbread Wraps.  These bad boys are not only seriously tasty, they are so much more nutritious than plain 'ole flour tortillas.  The Light Original wraps, which I used here, are only 90 calories each, are high in fiber, low in sugar, and have 9 gram of protein!

I've been using Flatout Flatbread for wraps at lunch and dinner, breakfast burritos filled with eggs, cheese, and kale with a hit of hot sauce at breakfast, and they are the perfect vehicle for quesadillas and burritos (of course)!

You can find the vast lineup of Flatout Flatbread products in the deli section... and to find a store near you that carries Flatout, use their Flatout Finder!

Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.comLooking for kimchi and gochujang?  I'm personally a fan of MIL Kimchiir?t=shareda 20&l=as2&o=1&a=B00P2QI5Y0, which is a local product made in Brooklyn.  And this is one of the top-rated ones... Sunchang Gochujangir?t=shareda 20&l=as2&o=1&a=B002WTE0MQ.

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Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.com

Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 30 minutes
  • Yield: Serves 4
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Ingredients

Scale
  • 4 Flatout Flatbread Wraps
  • 2 cups cooked brown rice
  • Korean Pork (recipe below)
  • 1 cup kimchi, chopped
  • 1 avocado, sliced
  • Pico de Gallo
  • 1 bunch scallions, chopped
  • Healthy Gochujang Aioli (recipe below)
  • Queso fresco, crumbled
  • 1 lime, sliced into wedges

for the Korean Pork

  • ¾ pound ground pork
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon mirin
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon gochujang
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ginger powder

for the Healthy Gochujang Aioli

  • ½ cup plain Greek yogurt
  • 1½ tablespoons gochujang
  • ⅛ teaspoon paprika
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • Kosher salt

Instructions

  1. Top wraps with brown rice, Korean pork, kimchi, avocado, pico de gallo, scallions, healthy gochujang aioli, and crumbled queso fresco. Roll into a burrito, serve with lime wedges, and devour. Alternatively, place all ingredients on table and let your family create their own burrito!

for the Korean Pork

  1. Combine soy sauce, brown sugar, mirin, toasted sesame oil, gochujang, garlic powder, onion powder, and ginger powder in a small bowl.
  2. Heat olive oil a medium skillet over medium-high heat. Add pork and cook, stirring and breaking into bite-sized pieces, until browned and just cooked through. Add sauce and stir, cooking for about 2 minutes, until it creates a quick glaze on the pork. Remove from heat.

for the Healthy Gochujang Aioli

  1. Combine all ingredients in a small bowl. Season with Kosher salt. Can be made ahead up to 3 days and refrigerated until ready to serve.
  • Prep Time: 20 mins
  • Cook Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Healthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.comHealthy Korean Pork Burritos with Kimchi, Avocado, and Gochujang Aioli.

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Buffalo Chicken Tater Tot Nachos (Totchos)

By Chris Cockren 2 Comments

Buffalo Chicken Tater Tot Nachos (Totchos) | sharedappetite.com

With just 5 minutes of prep, these super simple Buffalo Chicken Tater Tot Nachos (Totchos) are the perfect game day grub!  Get your creative nacho on and enjoy this twist on buffalo chicken wings!

Buffalo Chicken Tater Tot Nachos (Totchos) | sharedappetite.comI literally just had to google when the Superbowl is happening this year.  I typically don't even know it's going down until a few days prior, when the annual football pool starting floating around at work.  I honestly have no idea who's playing.  And as bad as this hurts my overall man rating, I really don't care all that much.

The Superbowl for me means three things...

  • Commercials!  Woot!
  • A half time show I usually hate.   It's the music teacher in me... I still cringe when thinking back to that Black Eyed Peas one a few years ago.
  • Some legit game-day food with awesome friends.

Emphasis on that last one.  Especially the food part.

Nothing upscale or refined.  No forks required.  I want to get down and dirty with big, bold, and tasty goodness.  Obviously nachos come to mind.  But we can do better.  Take it up a notch.  I'm talking creative nachos.  Like these Buffalo Chicken Tater Tot Nachos.  And if you're one of those cool kids, you already know that tater tot nachos are called... TOTCHOS.

Buffalo Chicken Tater Tot Nachos (Totchos) | sharedappetite.comI'm no stranger to totchoss.  There were these Loaded Baked Potato Totchos.  And then these Bacon, Egg, and Cheese Breakfast Totchos.  Oh, and I almost forgot about the Korean Pork Sweet Potato Totchos.

Yup, it's tater tot nachos overload up in here.  But these Buffalo Chicken Tater Tot Nachos?  They might just be my favorite totchos creation yet.

Because really, what's more game day appropriate than buffalo chicken?  Nothing.

Buffalo Chicken Tater Tot Nachos (Totchos) | sharedappetite.com

Buffalo Chicken Tater Tot Nachos

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Buffalo Chicken Tater Tot Nachos (Totchos) | sharedappetite.com

Buffalo Chicken Tater Tot Nachos (Totchos)


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  • Total Time: 30 minutes
  • Yield: 4-6 Servings 1x
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Ingredients

Scale
  • 1 (32 ounce) package tater tots
  • 1 ½ cups shredded rotisserie chicken
  • ½ cup Frank's buffalo wing sauce
  • 1 cup shredded Mexican cheese (or cheddar)
  • 1 bunch scallions, chopped
  • Blue Cheese Dressing
  • Crumbled Blue Cheese

Instructions

  1. Cook tater tots according to package directions.
  2. Meanwhile, combine shredded chicken and wing sauce in a small bowl. Top cooked tater tots with buffalo chicken, and sprinkle with shredded cheese. Cook in 350°F oven for 5-7 minutes, until cheese is melted and chicken is heated through.
  3. Top with scallions, blue cheese dressing, and crumbled blue cheese. Devour immediately.
  • Prep Time: 5 mins
  • Cook Time: 25 mins

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Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Buffalo Chicken Tater Tot Nachos (Totchos) | sharedappetite.com

 

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Slow Cooker Thai Peanut Chicken Quinoa Bowls

By Chris Cockren 1 Comment

Slow Cooker Thai Peanut Chicken Quinoa Bowls | sharedappetite.com

This post for Slow Cooker Thai Peanut Chicken Quinoa Bowls is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!   

Slow Cooker Thai Peanut Chicken Quinoa Bowls | sharedappetite.comGuys.  I'm proud of me.  I finally decided to stop talking about getting healthy and actually started to do it. Over the past three weeks, I've lost 19 pounds.  This is the point where all the women I've told start to yell obscenities at me because they've been eating healthy for months and still haven't lost those 5 pounds they've been trying to get rid of.  Trust me, I know... I honestly don't know why my body responds so well to eating healthy.  It just does.

This isn't my first go around at trying to lose weight.  I've been roly-poly my whole life.  Lose a bunch, gain a bunch.  Repeat.  Except this time, I want it to be off for good.

I have some great motivation for losing weight right now, too.  Yes, of course because I'm a dad now and want to be healthy for my baby girl.  But also, I'm in competition against my big brother.  The person that loses the highest percentage of weight by May wins a nice little prize from my mother.  Yes, my mother told her two children that it's time to stop being fatties and get healthy.  To be honest, I don't care at all about winning a prize.  I just really want to beat my brother.

It's tough, though, because I freaking love to eat.  LOVE to eat.

So want to know my trick to losing weight?  Eat ridiculously flavorful foods.  Load up on the spices and aromatics.  There's nothing worse than feeling like you're on a diet.  You set yourself up for failure that way. I don't want my healthy food to taste, well, healthy.  Case in point... these Slow Cooker Thai Peanut Chicken Quinoa Bowls.

Slow Cooker Thai Peanut Chicken Quinoa Bowls | sharedappetite.comBy the way, complete side note to eating healthier lately... I feel like I can smell a whole lot clearer now.  It's really weird, but kinda cool.

If there is anything harder than eating healthier and resisting the temptation of those damn Klondike Bars in the freezer and the Dark Chocolate M+M's from Christmas that my wife is hoarding in the pantry, it's getting nutritious dinners on the table during the week.  By the time we take care of Olivia and get her in bed (and then clean up the 842 toys she's played with throughout the day), it's like 8 p.m.  And who wants to start cooking at that point?

Well thank you very much Mr. Slow Cooker.  You've saved the day, again.  Even better?  You can make all the components of this dish over the weekend and just reheat and slap it all together one night during the week.  Piece of cake.

Mmm, cake.

Slow Cooker Thai Peanut Chicken Quinoa Bowls | sharedappetite.com

You can grab the super easy recipe for these low sugar, low carb Slow Cooker Thai Peanut Quinoa Bowls over at Dixie Crystals!

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Slow Cooker Thai Peanut Chicken Quinoa Bowls | sharedappetite.com

Slow Cooker Thai Peanut Chicken Quinoa Bowls


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  • Author: Chris Cockren
  • Total Time: 6 hours, 20 minutes
  • Yield: 6-8 servings 1x
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Description

A super easy weeknight dinner that you can quickly prep before work, these Slow Cooker Thai Peanut Chicken Quinoa Bowls are packed with bold flavors!


Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breast
  • ¾ cup canned coconut milk
  • ½ cup creamy peanut butter
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 3 tablespoons Dixie Crystals Light Brown Sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 lime, juiced
  • 1 bunch broccoli, steamed
  • 1 cup frozen edamame, thawed
  • Quinoa (recipe below)
  • ½ cup chopped peanuts, for garnish
  • 1 bunch chopped scallions, for garnish
  • Fresh chopped cilantro, for garnish

Quinoa

  • 2 cups quinoa
  • 4 cups chicken broth (or water)
  • 1 dried bay leaf
  • Pinch Kosher salt

Instructions

  1. Spray slow cooker with nonstick cooking spray. Place chicken in the bottom of slow cooker. In a medium mixing bowl, combine coconut milk, peanut butter, garlic, ginger, brown sugar, soy sauce, rice vinegar and lime juice. Pour sauce over chicken. Cover and cook on low for 6 to 8 hours.
  2. Remove chicken from slow cooker and shred using two forks. Return chicken to slow cooker along with broccoli and edamame, and stir into sauce. Reduce slow cooker temperature to warm to allow ingredients to absorb sauce while you make the quinoa.
  3. Place quinoa, chicken broth (or water), bay leaf and Kosher salt in a medium pot. Bring to a boil, then cover and lower heat to maintain a simmer for 15 minutes. Remove from heat, let sit for 5 minutes, then uncover and fluff with a fork.
  4. Divide quinoa between bowls. Top with Thai Peanut Chicken, and garnish with peanuts, scallions and cilantro.
  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Slow Cooker Thai Peanut Chicken Quinoa Bowls | sharedappetite.com

Slow Cooker Thai Peanut Chicken Quinoa Bowls

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Vegan Chocolate Raspberry Mousse

By Chris Cockren 7 Comments

Vegan Chocolate Raspberry Mousse | sharedappetite.com

This Vegan Chocolate Raspberry Mousse only takes minutes to prepare, can be made ahead, and is a healthy and creative gluten-free, dairy-free, and vegan dessert!  Perfect for Valentine's Day!

Vegan Chocolate Raspberry Mousse | sharedappetite.comApparently snow is coming.  The weather has been behaving itself pretty darn amazing these past couple of months here in NY.  But now... it's game on.  And there is some legit snow in the forecast.  For us adults, snow is just one big pain in the rear.  I have to stock up on ice melt.  I have to get gas for the snow blower.  Oh crap, I gotta make sure that snow blower in the garage actually still works (and if it doesn't, who knows what I'll do because I have the manliness rating of a tame Yorkshire Terrier, and the limit of my how stuff works knowledge is assembling IKEA furniture).

But then it hit me.  This is the first time ever that my child is going to experience snow.  I get to show her what it looks like as it's falling on our front lawn.  I get to see her reaction as she touches snow for the first time.  And side note... you better believe when she's old enough, I'll be showing her where the shovels are so she can get to work on the front stoop.

I absolutely love being a dad.  It's truly amazing and an unbelievable blessing.  And I'm so beyond thrilled today to celebrate my super talented food blogging friend Sarah from Snixy Kitchen, who is expecting her first little baby (it's a girl!) this February!  And I really don't want to leave out Lucas.  I know how the ladies kinda get the spotlight for baby showers and stuff... but my man Lucas deserves some love too.  You guys are gong to be such amazing parents.  Congrats Sarah + Lucas!

Vegan Chocolate Raspberry Mousse | sharedappetite.comSo what did I bring here to Sarah's virtual baby shower?  Well like any good virtual shower, this one has a theme... Sarah's two favorite things: Cheese + Sweets.

I know she's all about gluten-free, and Valentine's Day is coming up pretty darn quick... so I wanted to bring a creative gluten-free Valentine's Day dessert to the party.  Because I, like her, have a serious sweet tooth.

Oh, and bonus points?  It's also a dairy-free and vegan Valentine's Day dessert!

Vegan Chocolate Raspberry Mousse | sharedappetite.com

This is the makings of a kick-butt dessert.  But it's missing the secret ingredient.  Yes... there's a SECRET INGREDIENT.

Vegan Chocolate Raspberry Mousse | sharedappetite.com

The secret ingredient makes this vegan mousse super silky, super smooth, and super easy to whip together in under 15 minutes.  That's right.  15 minutes between you and dessert.

Heck, you can even make it a day ahead of time.  It's that easy.

Seriously.  There's no excuse at this point not to make this Vegan Chocolate Raspberry Mousse.

Oh, the secret ingredient.  It's silken tofu.  And if you are balking at the idea of having a dessert with tofu in it, you are exactly like me.  But then I tried this.  And I'm completely sold.  No one can guess this has tofu in it.  NO ONE!  So just go ahead.  Try it.  Be amazed.  And then amaze all your friends and family.

Now that's some magic.

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Vegan Chocolate Raspberry Mousse


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  • Total Time: 15 minutes
  • Yield: 4 to 6 Servings 1x
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Description

This Vegan Chocolate Raspberry Mousse only takes minutes to prepare, can be made ahead, and is a healthy and creative gluten-free, dairy-free, and vegan dessert! Perfect for Valentine's Day!


Ingredients

Scale
  • 6 ounces frozen raspberries, thawed
  • 1 (12 ounce) package silken tofu
  • 5 ounces good-quality dark chocolate, finely chopped
  • ½ cup coconut sugar
  • ¼ cup cocoa powder
  • 2 tablespoons unsweetened almond milk
  • Pinch Kosher salt
  • 2 tablespoons Chambord, optional

Instructions

  1. Place all but a few raspberries (leave those for garnish) in a fine mesh sieve resting over a bowl. Using the back of a spoon, force raspberries through the sieve, squeezing as much juice from raspberries as possible. Discard solids left behind in sieve.
  2. Wrap silken tofu between a few layers of paper towels and let drain for 5 minutes
  3. Meanwhile, combine dark chocolate, coconut sugar, cocoa powder, almond milk, and pinch Kosher salt in a medium microwave-safe bowl. Microwave in 30 second intervals on half power, stirring between each, until chocolate is just melted through (don't overheat!).
  4. Place silken tofu In a food processor and blend until very smooth. Add in melted chocolate mixture, ¼ cup raspberry puree, and 2 tablespoons Chambord (optional), and blend until just smooth.
  5. Pour mixture into a bowl and place in refrigerator for at least an hour to allow mousse to firm up a bit. When ready to serve, divide among bowls and top with raspberries, additional raspberry puree (if desired), and/or coconut whipped cream* (or other vegan whipped cream).

Notes

*a quick Google search for "Coconut Whipped Cream" will give you plenty of awesome recipes to choose from.

  • Prep Time: 15 mins

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Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Vegan Chocolate Raspberry Mousse | sharedappetite.com

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Vegan + Dairy Free Chocolate Salted Caramel Pudding | sharedappetite.com

Gluten Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce

By Chris Cockren 2 Comments

Gluten-Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce | sharedappetite.com

This post for Gluten Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce is in partnership with Bob's Red Mill.  As always, all opinions and recipe are my own.  Thanks for supporting the brands who support Shared Appetite!

Gluten Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce | sharedappetite.comHonesty time.  The beginning of this school year was rough when it came time to dinner.  By the time we got home for a full day of work, spent a few minutes hanging out with our baby girl, fed her dinner and did the whole bed time routine, it was 8 p.m.  And who wants to cook dinner after all that?  Certainly not us.  We fell into the take-out trap.  The "what do you want for dinner" question was really a "where should we send out for food".   I still cooked on occasion, and of course got busy in the kitchen for any entertaining we did at the house... but it was just so hard to get into a weeknight groove.

Come January, I was determined to fix this crazy wrong.  Most times we sent out, I would say to myself... I can literally make the same thing at home... and use quality ingredients.  So now, I'm all about meal planning, doing a bunch of prep on Sundays, and having quick and easy meals to make throughout the week.

Take, for instance, these Gluten Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce.  I roasted some spaghetti squash and sauteed up a whole lot of kale over the weekend.  And then all it took was a quick 30 minutes to get these meatballs prepped and cooked.  Boom.  Instant legit weeknight dinner.

Gluten Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce | sharedappetite.comLet's talk meatballs.  They're gluten-free!  You all know I'm trying to be a little more conscious with what I'm eating nowadays.  I'm working hard to cut back on the carbs.  And the sugar.  And ice cream.

Basically, I'm trying to eat like a normal, healthy person instead of the fat schlub-a-dub I became over the past few months.

A super easy switch for the breadcrumbs in meatballs?  Almond meal (or almond flour).  Not only does that delete some unneeded carbs, I got a dose of nutritious almonds added in.  #winning

And guys.  I'm serious.  You would never ever know that these are gluten free.  These almond meal chicken scallion meatballs are so moist and flavorful.  Heck to the yes.

Gluten Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce | sharedappetite.com

Every time I'm at the grocery store, I seriously spend way too much time in the aisle with all the Bob's Red Mill products.  I'm like a kid in the candy store.  All those transparent bags filled with glorious goodness... give 'em all to me!  I always love anything I buy with the Bob's Red Mill name on it, and I secretly have a goal of trying out every single one of their incredibly vast lineup of products.

The Bob's Red Mill Finely Ground Almond Meal/Flour is always a great choice in my book.  It's a perfect gluten free alternative for cooking and baking (remember those Gluten Free Meyer Lemon Custard with Almond Thyme Crumble? Ermagherd!!).

And hey, if you're anything like me, you'll get sucked into the vortex of awesomeness that is Bob's Red Mill, and you'll end up picking up a few extra bags of goodies to experiment with.  So a Bob's Red Mill coupon will definitely come in handy.  You can grab a bunch of them here!

Gluten Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce | sharedappetite.com

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Gluten Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 35 minutes
  • Yield: 4 to 6 servings 1x
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Ingredients

Scale
  • 1 pound ground chicken
  • ½ cup Bob's Red Mill finely ground almond meal
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 egg
  • 2 scallions, chopped, plus more for garnish
  • ½ teaspoon curry powder
  • Kosher salt
  • Freshly ground black pepper
  • Lemon Ginger Red Curry Sauce
  • Roasted Spaghetti Squash, for serving (optional)
  • Sauteed Kale, for serving (optional)

for the Lemon Ginger Red Curry Sauce

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 2 cans coconut milk
  • 2 lemons, juiced
  • 1 tablespoon plus 1 teaspoon red curry paste
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. In a medium mixing bowl, combine ground chicken, almond meal, garlic, ginger, egg, scallions, and curry powder. Season with Kosher salt and freshly ground pepper. Mix until just combined, don't overmix. Working quickly, roll into meatballs (you'll have about 18) and place on baking sheet. Roast in oven until just cooked through, about 15-20 minutes.
  2. Meanwhile, make the sauce. Heat olive oil over medium heat in a medium skillet. Cook garlic and ginger for 1 minute, stirring constantly. Stir in coconut milk, lemon juice, and red curry paste. Season with Kosher salt and freshly ground black pepper. Bring to a boil, and then reduce heat and maintain simmer until mixture thickens to a sauce consistency.
  3. Serve meatballs over roasted spaghetti squash and sauteed kale. Cover in sauce, garnish with scallions, and devour.
  • Prep Time: 15 mins
  • Cook Time: 20 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Gluten Free Curried Chicken Scallion Meatballs with Lemon Ginger Red Curry Sauce | sharedappetite.com

Now That You've Seen These Gluten Free Curried Chicken Scallion Meatballs...

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Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche

By Chris Cockren 5 Comments

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.com

An elegant, hearty, and surprisingly healthy creative vegetarian soup recipe that will become an instant hit in your house. This Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche is perfect for weeknight dinners or for a dinner party appetizer!

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.comA few times a year, Tyler and I get a group of 10 food-loving friends together and throw what we've come to call the Shared Appetite Test Kitchen.  It gives us an opportunity to try out some new cooking techniques, create an elegant and cohesive tasting menu, and cook together in the kitchen.  It's a night when we get to play "pretend restaurant" and act like chefs running a legit operation.  We get to use words like "Behind!", "Mise en Place", and other nerdy chef terms we think they use in restaurant kitchens.  We think we're are pretty bad-a$$ on those nights.

The prep starts weeks prior, as we think of an overall theme for the night, and then start throwing out ideas for ingredients, dishes, and cooking techniques we want to try out.  When it's all said and done, we have about 7 or 8 courses that takes a ridiculous amount of time to prep for.  Everything is made from scratch.  Every single freaking pot, bowl, dish, and utensil in my house ends up getting used.  It's pretty awesome.  Except when it's time to clean up.  That's why after hosting a few of these dinner parties, we got smart and started hiring someone to wash dishes.

So this Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche.  It was one of the big hits of the last Shared Appetite Test Kitchen.  And to be honest, Asheley and I have been 100% addicted to it ever since.  There's a great balance of savory, sweet, acidic, and herbaceous elements to the soup that makes you keep wanting more.  And extra bonus?  It's actually healthy.  #winning

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.com

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.comThis soup is also amazingly easy to make.  The most difficult part is breaking down and chopping up the butternut squash... and if you need a shortcut around that, just grab some of that overpriced pre-cut butternut squash at your grocery store (if they have it, of course... I know Trader Joe's does).

So why roast the butternut squash?  It's gives this soup a greater depth of flavor.  Roasting vegetables are the absolute best.

Why specifically granny smith apples?  Because their tartness plays nicely with the sweetness of the squash.

Why thyme?  Because thyme is pretty much the greatest herb ever. #truth  Except basil in the summer.

And why creme fraiche?  Because who doesn't like saying there is creme fraiche in something?!  It automatically makes you sound more legit.  But seriously, the creme fraiche adds a richness, creaminess, and spicy acidic component (it's laced with apple cider vinegar and cayenne pepper in the recipe) that takes this soup to the next level of epic.

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.com

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.com

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.comJust be prepared to fall in love with this creative vegetarian soup.  It's super hearty and filling.  It's warming and comforting.  It'll pretty much become your best friend.

It's elegant enough for dinner parties as an amazing appetizer.  I've even served it up in mini soup bowls during a tapas/small plates party.

And for easy and quick weeknight dinners, I make double batches and keep individual portions frozen!   Boom.

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.com

By the way, the absolute easiest way to blend up this soup is with an immersion blender.  If you don't have one yet, you totally absolutely need one.  NEED one.  They are amazing.  Because really, who wants to dirty up an entire blender.  Nobody's got time for that.  And really... an immersion blender is so much fun to use.  Trust me.  This is the Immersion Blenderir?t=shareda 20&l=as2&o=1&a=B00ARQVM5O I use and love.

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Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 1x
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Description

An elegant, hearty, and surprisingly healthy vegetarian soup recipe that will become an instant hit in your house. This Roasted Butternut Squash and Apple Soup is perfect for weeknight dinners or for a dinner party appetizer!


Ingredients

Scale
  • 2 medium butternut squash, peeled and diced
  • 3 granny smith apples, peeled and diced
  • 6 tablespoons olive oil, divided
  • Kosher salt
  • 1 red onion, chopped
  • 1 large shallot, chopped
  • 1 tablespoon fresh thyme, chopped, plus a few extra sprigs for garnish
  • 4 cups good quality store-bought chicken stock
  • 1 (8 ounce) container creme fraiche
  • 1 ½ tablespoons apple cider vinegar
  • Pinch cayenne pepper
  • ½ cup pecans, ground fine in a food processor

Instructions

  1. Preheat oven to 425°F. Line two large baking sheets and one small baking sheet with aluminum foil. Spread chopped butternut squash in a single, even layer on the two large baking trays. Spread chopped apple in a single layer on the small baking sheet. Drizzle squash and apples with 2-3 tablespoons olive oil. Season generously with Kosher salt and toss to coat. Roast squash in oven for 20-30 minutes, until tender. Roast apples for only 15-20 minutes, until tender.
  2. In a large stockpot, heat 1 tablespoon olive oil over medium heat. Add red onion and shallot, season with Kosher salt, and cook until softened, stirring occasionally, for 5-7 minutes. Add roasted squash, roasted apple, thyme, and stock. Season with Kosher salt. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
  3. Using an immersion blender, blend soup until very smooth. Alternatively, place soup in a blender (in batches if necessary), and blend until smooth (just be sure to securely hold top on blender with hot soup in there!).
  4. Meanwhile, in a small bowl, combine creme fraiche, apple cider vinegar, and a pinch of cayenne pepper. Season with Kosher salt.
  5. When ready to serve, divide soup between bowl, top with a dollop of creme fraiche, and sprinkle with ground pecans. Garnish with thyme sprigs, if desired. Devour immediately.
  • Prep Time: 20 mins
  • Cook Time: 50 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.com

Roasted Butternut Squash and Apple Soup with Thyme, Pecans, and Creme Fraiche | sharedappetite.com

 

Need More Soup In Your Life?

Rustic Tuscan Style Sausage, White Bean, and Kale Soup

healthy sausage, white bean, and kale soup

Quick and Easy Creamy Tomato Basil Soup

tomato soup

20 Recipes To Get You Excited About Lamb

By Chris Cockren 1 Comment

20 Recipes To Get You Excited About Lamb | sharedappetite.com

20 Recipes To Get You Excited About Lamb | sharedappetite.com

It's 2016!  Besides the usual New Year's resolutions I've made for this year (i.e. eat healthier, be healthier), I want to be more creative in the kitchen.  I want to work with new ingredients, discover new flavors, and master new techniques.

Lamb.  I really want to start cooking more lamb.  I'm always quick to order lamb when I see it on a NYC restaurant menu, but I don't utilize it nearly often enough in my own kitchen.  2016 is going to change that.  I'm super excited to announce that I am one of the American Lamb Board's official Lambassadors this year.  And I hope ewe (#terriblelambpun) will join me on this journey to American lamb enlightenment!

You're going to hear a whole lot this year about why I'm excited about American lamb, but here's a few to get us started:

  • It's local.  American lamb is produced in almost every state.  Approximately 50%  of the United States lamb comes from Australia and New Zealand, which would have to travel 10,000 miles (and about 30 days) to reach me here in NY.  I'd rather support our local shepherds and their families, and eat lamb that is super fresh.
  • American lamb can help me stay on track with my New Year's resolution to eat a more nutritious diet with lean meat.  It's nutrient-rich, on average only has 175 calories in a 3-ounce serving, and is raised 100%without any artificial or synthetic growth hormones.
  • A 3-ounce serving of American lamb meets the FDA definition of lean meat, and it also provides nearly 5 times the amount of essential omega-3 fatty acids than beef!   Check out this really awesome American lamb nutrition infographic to learn more about its health benefits.  Seriously, take a look.  You'll be pleasantly surprised!

To get myself totally pumped about lamb, I searched through some of my blogger friends' recipes and curated these 20 Recipes To Get You Excited About Lamb .  Guys, I'm totally drooling over these.  They look so ridiculously good!

lamb

Mediterranean Spiced Roasted Leg of Lamb with Yogurt Mint Feta Sauce - Chez Catey Lou

Balsamic Brown Sugar Lamb Chops - Grandbaby Cakes

Pan-Seared Lamb Chops With Cipollini Onions - Fork Knife Swoon

Mongolian Grilled Lamb Loin Chops - Kevin Is Cooking

lamb1

Mediterranean Lamb Burger - Real Food By Dad

Grilled Lamb Burgers With Whipped Feta and Cucumbers - Joyful Healthy Eats

Lamb Burgers With Goat Cheese and Avocado - Fork Knife Swoon

Gyro Burgers with Homemade Tzatziki and Seasoned French Fries - Cooking For Keeps

lamb2

Hearty Rosemary Lamb Stew - American Heritage Cooking

Paleo Moussaka - The Iron You

Grilled Lamb Salad Bowls - Real Food By Dad

Dal Makhani with Lamb - Kevin Is Cooking

lamb3

Slow Cooker Chipotle Leg of Lamb Tacos - Brooklyn Farm Girl 

Moroccan Lamb Meatballs with Toasted Fregula - Kevin Is Cooking

Greek Lamb, Chickpea, and Feta Tart - Kevin Is Cookingt

Spanish Style Lamb Meatballs With Spicy Tomato Sauce - Fork Knife Swoon

lamb4

Lamb Endive with Cherry Balsamic Sauce - Joyful Healthy Eats

Moussaka Penne - Scrummy Lane

Lamb Leg Steaks with Lemon, Walnut, and Feta Israeli Couscous - Club Narwhal

Pasta with Butternut Squash and Lamb - Yankee Kitchen Ninja

Yea, I know.  My food blogger friends are super talented.  I love the flavors they are coming up with.  And for even more lamb inspiration, follow me on Pinterest so you can see what I'm curating on my Lamb board.  There are some really legit recipes on there I need in my stomach immediately.  And make sure to stay tuned throughout the year here on the blog for some of my own creative lamb recipes!

Screen Shot 2016-01-02 at 11.01.34 AM

 

Healthy Recipes That Actually Taste Good

By Chris Cockren 1 Comment

Healthy Recipes That Actually Taste Good | sharedappetite.com

Eating healthy isn't always easy, especially when the food tastes like cardboard.  Here's a list of Healthy Recipes That Actually Taste Good... the Best Healthy Recipes for 2016!

Healthy Recipes That Actually Taste Good | sharedappetite.comI'm officially the heaviest I've ever been.  Unlike my beautiful wife that quickly lost all her pregnancy weight, I look like I ate a few dozen babies.  Way too much takeout, way too much dessert and late night eating, and honestly, way too many excuses on my part.

It's time for a serious change.  I absolutely love being a dad, and I want to be one for a very long time.

Time to start cooking at home a whole lot more, eating much smarter, and getting off my butt for more than just donuts (i.e. actually exercise).   But here's the thing about eating healthy.  It sucks.

I need recipes that excite me.  I need big, bold flavors.  And that's where my favorite healthy recipes from the past year come in.  These are healthy recipes that actually taste good!

Healthy Mini Vegetarian Greek Sliders

These bad boys are stuffed with Hummus, Israeli Salad, Pickled Cabbage, and Tahini Sauce.  They just might be my buddy Tyler's favorite thing I made all year.

Healthy Mini Vegetarian Greek Sliders with Hummus, Israeli Salad, Pickled Cabbage, and Tahini Sauce | sharedappetite.com

Pasta with Sausage, Butternut Squash, and Kale

With whole wheat pasta, of course.

Pasta with Sausage, Roasted Butternut Squash, and Kale | sharedappetite.com #SausageFamily

Chicken, Mozzarella, and Zucchini Burgers

The zucchini keeps these burgers so ridiculously moist.  They are SO good.

Chicken, Zucchini, and Mozzarella Burgers | sharedappetite.com

Spicy Chipotle Honey Chicken Kebabs

My wife absolutely loves these kebabs... little does she know they are only 4 ingredients!

Spicy Chipotle Honey Chicken Kebabs | sharedappetite.com

Chipotle Chicken, Rice, and Mozzarella Zucchini Boats

chipotle-chicken-rice-mozzarella-zucchini-boats-1 copy

Healthy Korean Pork Spaghetti Squash Bowl

This is the epitome of  big, bold healthy flavors.  LOVE this squash bowl.

Korean Pork Spaghetti Squash Bowl with Kimchi, Avocado, and Gochujang Aioli | sharedappetite.com

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.com

Southwest Sweet Potato Noodle Bowl

Southwest Sweet Potato Noodle Bowl | sharedappetite.com

Korean Pork Sweet Potato Skins

Korean Pork + Kimchi Sweet Potato Skins | sharedappetite.com

Vegan Thai Peanut Sweet Potato Skins

Thai Peanut Sweet Potato Skins | sharedappetite.com

Gluten-Free Fajita Beef Spaghetti Squash Pizza

Gluten Free Fajita Beef Spaghetti Squash Pizza | sharedappetite.com

Vegan + Dairy-Free Dark Chocolate Peanut Butter Mousse

This is one of my all-time favorite recipes on Shared Appetite.  My buddy Tyler can't have dairy, and he always misses out on dessert.  That changed with this recipe.  And it's so decadent, my dairy loving friends can't even tell it's vegan!  The secret ingredient?  Well, check out the recipe 🙂

Vegan + Dairy-Free Dark Chocolate Peanut Butter Mousse

Vegan + Dairy-Free Chocolate Salted Caramel Pudding

Vegan + Dairy Free Chocolate Salted Caramel Pudding | sharedappetite.com

Roasted Vegetable Grain Salad with Avocado, Feta, and Walnuts

My absolute new favorite lunch.  This grain salad is addictive.

Roasted Vegetable Grain Salad with Avocado, Feta, and Walnut | sharedappetite.com

Honey Sriracha Cauliflower Salad with Avocado Yogurt Dressing and Pickled Onions

Honey Sriracha Cauliflower Salad with Pickled Onions + Avocado Yogurt Dressing | sharedappetite.com

Corn, Blueberry, and Halloumi Salad

Corn, Blueberry, and Halloumi Salad with Basil and Walnut | sharedappetite.com

Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries

Swap out the mayo in this recipe with Greek yogurt for extra healthiness.

Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries | sharedappetite.com

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles

You can never go wrong with a 5 ingredient dinner... and it's a play on my childhood favorite pork chops and applesauce dinner 🙂

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles | sharedappetite.com

Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa

Cinammon Chili Pork Lettuce Wraps with Apple Corn Salsa, Avocado, and Pickled Onions | sharedappetite.com

Easy Overnight Vegan Apple Cinnamon Steel Cut Oats

Easy Overnight Vegan Apple Cinnamon Stee Cut Oatmeal | sharedappetite.com

Grilled Summer Vegetable Flatbread with Blueberries + Lemon Ricotta

Grilled Summer Vegetable Flatbread with Blueberry + Lemon Ricotta | sharedappetite.com

Peach, Corn, and Basil Flatbread with Balsamic Glaze

Peach, Corn, + Basil Flatbread with Balsamic Glaze | sharedappetite.com

Skinny Jalapeno Kale Cornbread Muffins

Skinny Jalapeno Kale Cornbread Muffins | sharedappetite.com

Need More Healthy Recipes in Your Life?

40 Healthy Recipes For 2015 (i.e. my favorites from 2014!)

40 Creative Healthy Recipes for 2015 | sharedappetite.com

Eggnog Monkey Bread Muffins

By Chris Cockren 5 Comments

Eggnog Monkey Bread Muffins | sharedappetite.com

Eggnog Monkey Bread Muffins | sharedappetite.comWith just 10 minutes of prep, you can turn that leftover eggnog into one heck of a holiday morning breakfast... Eggnog Monkey Bread Muffins!

I'm hosting Christmas this year.  I'm pumped.  The menu will hopefully be finalized by tomorrow, and then it's game time.  Grocery shopping.  Prepping as much as I can ahead of time.  And then the big day.  SO excited.

And sure, hosting a pretty large family (like 20 of us total) for Christmas dinner is pretty ambitious when you also have a 5 ½ month old baby to take care of as well, but the way we look at it... it's a heck of a lot easier to cook for everyone and they come to us versus having to take Olivia all around to every part of the family so they can see her on Christmas.

Who else is hosting Christmas this year?  You guys making some 'nog to get everyone nice and boozed up before dinner starts?  If you are, make sure to save a little bit of that liquid gold so you can have one heck of a breakfast the next morning.  These Eggnog Monkey Bread Muffins are outrageously good, and are ridiculously easy to make.

Eggnog Monkey Bread Muffins | sharedappetite.comAnd sure... you might consider a sweet, creative monkey bread like this more of a dessert.  But I put the word "muffin" in the title for a reason.  SPECIFICALLY so I could eat these for breakfast.  #thisiswhyimfat

After hosting Christmas dinner, you know I'm going to be in no mood to cook for at least a few days (hello leftovers).  And let's be real... I'm going to be way too busy putting  together all of Olivia's toys that she's getting, anyway.  #batteriesnotincluded

So a legit breakfast like this, with just 10 minutes of prep is EXACTLY what I need.  Yup.  Just 10 minutes of prep.  I promise.

Eggnog Monkey Bread Muffins | sharedappetite.comAnd you might be saying to yourself... but Chris, I'm not hosting Christmas!  I'm not going to have any leftover eggnog!!!  Bummer.  Maybe you could nicely ask the host to save you some (all you need is about a ⅓ cup)?  Or better yet, you could bring eggnog to the party and conveniently leave the amount you need for this recipe at home! 😉

Eggnog Monkey Bread Muffins | sharedappetite.com

Eggnog Monkey Bread Muffins | sharedappetite.com

Eggnog Monkey Bread Muffins | sharedappetite.com

 

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Eggnog Monkey Bread Muffins | sharedappetite.com

Eggnog Monkey Bread Muffins


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  • Author: Chris Cockren
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
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Description

With just 10 minutes of prep, you can turn that leftover eggnog into one heck of a holiday morning breakfast... Eggnog Monkey Bread Muffins!


Ingredients

Scale
  • 2 cans refrigerated biscuit dough, separated and cut into six pieces
  • 6 tablespoons unsalted butter, melted
  • ½ cup brown sugar
  • ¼ cup plus 3 tablespoons eggnog, divided (recipe below)
  • ½ cup granulated sugar
  • 1 teaspoon nutmeg, plus more for garnish
  • 1 cup powdered sugar

For the Eggnog

  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ teaspoon nutmeg
  • Pinch kosher salt
  • 4 Safest Choice™ pasteurized egg yolk(s)
  • 1 teaspoon vanilla
  • ⅓ cup granulated sugar

 


Instructions

  1. Preheat oven to 350°F and generously spray a muffin tin with nonstick cooking spray.
  2. Combine butter, brown sugar, and nutmeg in a medium mixing bowl. Stir in biscuit pieces and stir to coat.
  3. Microwave ¼ cup eggnog and granulated sugar in a small mixing bowl for 1 to 2 minutes, until bubbling. Pour over biscuit mixture and toss quickly to coat. Divide biscuit dough between muffin cups.
  4. Bake for approximately 15 minutes, until golden brown. Let cool in pan for 2-3 minutes, then carefully remove muffins from tin to a cooling rack (using a spoon to loosen muffins from tin helps).
  5. Meanwhile, combine remaining 3 tablespoons eggnog and powdered sugar in a small mixing bowl. Drizzle glaze over monkey bread muffins. Sprinkle with nutmeg. Devour immediately.
For the Eggnog
  1. In a medium pot over medium-high heat, combine the milk, heavy cream, nutmeg, and a pinch of kosher salt until you see small bubbles rising to the surface, stirring occasionally to avoid burning.
  2. Meanwhile, in your stand mixer or a bowl with an electric hand mixer, beat egg yolks and sugar together until the yolks lighten in color and sugar is completely dissolved.
  3. Remove milk mixture from heat and very slowly pour it into the egg yolks, whisking constantly to avoid eggs from cooking. Return mixture to pot and cook until the mixture reaches 160°F. Remove from heat and stir in vanilla. Pour into mixing bowl and let cool completely. If serving later, set in refrigerator to chill, up to a few days.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies

By Chris Cockren 4 Comments

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies | sharedappetite.com

Don't choose between chocolate and peanut butter.  Have both with these super decadent Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies!

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies | sharedappetite.comEvery day I wake up and say... today I'm going to get some Christmas gift wrapping done.  And then the actual day happens.

Go to work.  Come home for some Olivia time.  Feed her dinner and do the bedtime routine.  Feed myself and Asheley.  Try to ignore our exhaustion and attempt to string together enough coherent thoughts to have an adult conversation.  Fail at having an adult conversation.  Asheley gives into exhaustion and goes to bed.  Catch up on Shared Appetite and Ashe Photography work.  Oh wow, it's 11 p.m., I gotta do this all over again tomorrow.  Time for bed.  Guess wrapping will have to wait.

And now it's a week and a half before Christmas and time is running out people!

Don't get me wrong.  I'm not complaining.  I absolutely am loving life.  I love this time of year.  I secretly (or not so secretly) love being busy.  And don't even get me started on how much I love being a dad.    Like, so freaking much.  Just look at this face.  Look at it.  I'm obsessed.

Olivia ChristmasOkay, sorry.  Cookies.  That's where I was going with all of this.  It ain't Christmas time unless you are enjoying cookies at pretty much every meal.  Breakfast, you bet.  Lunch... a few cookies and that is lunch.  One or two to tide you over before dinner.  And of course a cookie nightcap before bed.  Ah, the most wonderful time of year.

To be honest, these Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies are the only ones I've made so far.  I know, I'm behind schedule.  That's gonna change this weekend.  Big time.

But let's talk about these cookies.  They are freaking LEGIT!

Like way-too-good-to-bring-to-a-cookie-swap legit.  Yea, that's right.  I said it.  You don't want to go through the trouble of making these gems, then swap 'em out for some boring old sugar cookies.  That would be lame.

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies | sharedappetite.comThese cookies.  One half is a peanut butter cookie dough with semi-sweet chocolate chips.  The other is a chocolate based dough studded with peanut butter chips.  Now that alone would be reason for celebration.  But we can do better.  Grab yourself a bag of mini peanut butter cups... and stuff 'em right in the middle of these glorious sugar bombs.

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies | sharedappetite.com

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies | sharedappetite.comAnd while you bask in the joy that are these creative Christmas cookies, know that you are actually helping out children in need.  Yup... like you needed another reason to eat cookies.  Now you have one.

I'm SO happy to be participating in my very first Great Food Blogger Cookie Swap!  It's their 5th go around at bringing food bloggers from across the world together in celebration of the almighty cookie, all for a great cause... benefiting Cookies For Kids' Cancer (a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer).

I happily packed up some of these cookies to a few food bloggers, and in return, I received some cookies in the mail from other food bloggers!  Can I just tell you... the BEST mail days are the ones where there are cookies waiting for you in the mailbox.  #winning

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies | sharedappetite.com

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Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies | sharedappetite.com

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 41 minutes
  • Yield: Approximately 3 Dozen 1x
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Description

Don't choose between chocolate and peanut butter. Have both with these super decadent Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies!


Ingredients

Scale

for the Peanut Butter Cookie Dough

  • 1 ½ cups all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • ½ cup unsalted butter, softened
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

for the Chocolate Cookie Dough

  • 1 cup all purpose flour
  • ⅔ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt
  • ½ cup unsalted butter, softened
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter chips

for Assembly

  • 36 Mini/Snack Size Peanut Butter Cups, unwrapped

Instructions

for the Peanut Butter Cookie Dough

  1. In a small mixing bowl, combine flour, baking soda, and salt.
  2. In your stand mixer or in a medium mixing bowl fitted with a hand mixer, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, scraping down sides as needed. Add peanut butter and mix to until fully incorporated. Add egg + extra egg yolk and vanilla, and mix until fully combined. Slowly add flour mixture, scraping sides as needed, until just incorporated. Do not over-mix. Stir in chocolate chips. Cover cookie dough tightly with plastic wrap and refrigerate at least 2 hours, up to overnight.

for the Chocolate Cookie Dough

  1. In a small mixing bowl, combine flour, cocoa powder, baking soda, and salt.
  2. In your stand mixer or in a medium mixing bowl fitted with a hand mixer, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, scraping down sides as needed. Add egg + extra egg yolk and vanilla, and mix until fully combined. Slowly add flour mixture, scraping sides as needed, until just incorporated. Do not over-mix. Stir in peanut butter chips. Cover cookie dough tightly with plastic wrap and refrigerate at least 2 hours, up to overnight.

for Assembly

  1. Preheat oven to 350°F. Take a spoonful of each dough and slightly flatten each into a rough circle. Place a peanut butter cup between them and smoosh cookie doughs together around the peanut butter cup, rolling into one large ball. Repeat for each cookie. If doughs get too warm, it will get messy, so make sure they are well-chilled and work fast! Also, if you are trying to get 3 dozen cookies out of this recipe, your goal is to use as little cookie dough as possible (just enough to totally encase the PB Cups). The more dough you use, the less yield you will get (although there is nothing wrong with BIG cookies!).
  2. Bake the cookies 11-13 minutes. Allow to cool on baking sheets until set, about 2 minutes. Transfer to a wire rack and if not devouring immediately, let cool completely and store in an airtight container at room temperature for up to a week. But let's get real. They won't last a week. And warm before eating so the peanut butter cup gets all ooey gooey!
  • Prep Time: 30 mins
  • Cook Time: 11 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Peanut Butter Cup Stuffed Chocolate Peanut Butter Swirl Cookies | sharedappetite.comA very big thank you to The Great Food Blogger Cookie Swap Brand Sponsors, who matched the donations made by us participating food bloggers!  You guys rock:

Dixie Crystals | Land O'Lakes | Oxo

Are you a food blogger and want to get in on the cookie swap action next year?  Check out the official website here.

Need More Cookies In Your Life (Yes):

Nutella-Stuffed Red Velvet Chocolate Chip Cookies

Nutella- Stuffed Red Velvet Chocolate Chip Cookies | sharedappetite.com

Chocolate Orange Truffle Crinkle Cookies

Chocolate Orange Truffle Cookies | sharedappetite.com

Red Velvet Peppermint Chocolate Chip Cookies

Red Velvet Peppermint Chocolate Chip Cookies | sharedappetite.com

Cookie Butter Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

cookie butter cookies

Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans

By Chris Cockren 2 Comments

Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans | sharedappetite.com

This post for Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans | sharedappetite.comThis stunning Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans is perfect for holiday entertaining, and can even be made ahead!

Everyone in our neighborhood goes all Clark Griswold when it comes to decorating their houses for Christmas.  Last year we were totally the black sheep of the block.  Yea, we were THAT house.  We had an excuse though.  We just moved in a few months prior and were just finally finishing up all the inside stuff... painting, furniture, etc.  We barely got our tree up in time.  Needless to say, putting up lights on the house didn't happen.

This year, I wasn't going to let it happen again.  Except... it did.  Well, so far.  I went to decorate the outside of the house last weekend, and I felt like that guy rigging up the lights in the 12 Pains of Christmas song.  I couldn't catch a break.  My ladder was nowhere near tall enough to reach the gutters.  But don't worry, I said to myself.  You thought ahead this year and bought this pole extender thingy that helps you for this very circumstance.  But of course, I have the one type of gutter guard that it isn't compatible with.  Ugh.

So now I have to wait until this weekend, since it's dark by the time I get home from teaching every day.  I borrowed a bigger ladder from the parents, and I'm freaking determined to slap some lights on the house.

Luckily my decorating failure didn't extend to the kitchen... because this creative trifle recipe came out legit amazing.  I happily drowned my sorrows last weekend in way too much of this Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans.

Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans | sharedappetite.com

I know, it's a mouth-full to say.  But just calling it a red velvet trifle doesn't do it justice.  That cream cheese mascarpone frosting.  The marshmallow whipped cream.  ERMAGHERD it's good.

Be warned.  This dessert is for all my fellow sweet tooth's out there.  It's layer upon layer of sugary goodness.  But it has pecans in it.  And nuts are supposedly good for you.  So there's that.

And good news.  This trifle can be made and assembled ahead of time (you can even bake the red velvet cake the day before and just keep it covered with plastic wrap on the counter).  Just stick the whole assembled trifle in the refrigerator for up to a few hours and remove 10 minutes or so before serving to let it come to temperature a bit.

Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans | sharedappetite.com

You can see the recipe for this Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Frosting, and Pecans over at Dixie Crystals!

Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans | sharedappetite.com

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Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans | sharedappetite.com

Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chris Cockren
  • Total Time: 1 hour, 15 minutes
  • Yield: 8-12 servings 1x
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Description

A rich and decadent make-ahead dessert. This red velvet cake trifle features cream cheese mascarpone frosting, marshmallow whipped cream, and crushed pecans.


Ingredients

Scale

For The Red Velvet Cake

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar 
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 to 2 tablespoons red food coloring
  • 1 ½ teaspoons distilled white vinegar
  • 1 teaspoon vanilla extract
For The Cream Cheese Mascarpone Frosting
  • 4 ounces cream cheese, softened
  • 4 ounces mascarpone, softened
  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar 
  • 1 teaspoon vanilla extract
For The Marshmallow Whipped Cream
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (7.5 ounce) jar marshmallow fluff
  • Pecans, crushed

Instructions

For The Red Velvet Cake

  1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray.
  2. In a medium mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and Kosher salt.
  3. In another medium mixing bowl, whisk together vegetable oil, buttermilk, eggs, 1 tablespoon red food coloring, vinegar and vanilla extract. If stronger red color is desired, add additional red food coloring.
  4. Slowly whisk in dry ingredients to wet ingredients, until just combined and batter is smooth. Scrape into baking pan and bake for 30-35 minutes, until toothpick inserted in center of cake comes out clean. Cool completely and cut into 1" chunks.

For The Cream Cheese Mascarpone Frosting

  1. In bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat cream cheese, mascarpone and butter until light and fluffy, about 4-5 minutes, scraping down sides occasionally. Add powdered sugar and vanilla extract, blend on low to incorporate and then beat on high until light and fluffy.

For The Marshmallow Whipped Cream

  1. In bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat heavy cream, powdered sugar and vanilla extract until soft peaks form. Add marshmallow fluff and beat until stiff peaks form.

To Assemble the Trifle

  1. In bottom of a large glass serving bowl, spread a single layer of red velvet cake. Top with alternating layers of cream cheese mascarpone frosting, crushed pecans, more red velvet cake, and marshmallow whipped cream. Repeat as necessary. Can be assembled a few hours ahead of time and refrigerated until ready to serve.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Red Velvet Cake Trifle with Cream Cheese Mascarpone Frosting, Marshmallow Whipped Cream, and Pecans | sharedappetite.com

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Sausage, Egg, and Cheese Breakfast Roll-Ups

By Chris Cockren 1 Comment

This post for Sausage, Egg, and Cheese Breakfast Roll-Ups is sponsored by Johnsonville®.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #SausageFamily

sausage-egg-cheese-crescent-roll-ups-2 copyThese super quick and easy 4-ingredient Sausage, Egg, and Cheese Breakfast Roll-Ups will be a major hit with your family, including the kiddies!

Man, I freaking love this time of year.  Decorating the house.  Buying presents for people.  Hot chocolate.  Massive amounts of cookies (massive amounts).  And of course, getting together with friends and family almost every weekend for some party or get together.  It's awesome.

And it's even more special this year because of the addition of little Olivia.  She has no clue what Christmas is, but you better believe daddy will be spoiling the heck out of her.  And she may or may not (she does) have about 8 different Christmas outfits.  #babyfashionshow

Anyone else love entertaining as much as I do?  Cooking for friends and family is one of my favorite things to do, especially this time of year.  And now I have a new addition to my breakfast/brunch recipe arsenal.  These handheld Sausage, Egg, and Cheese Breakfast Roll-Ups.  No fork required 🙂

sausage-egg-cheese-crescent-roll-ups-4Bonus?  They are super easy and totally crowd pleasers.  I mean, what's not to like about sausage, egg, and cheese wrapped up in a buttery crescent roll?  Exactly.

Double bonus?  You caan cook up the eggs and the sausage ahead of time, refrigerate, and then just assemble right before guests arrive.  Boom.

Full disclosure and honesty time.  I made a batch of these when no one else was home.  I ate almost the entire batch.  What can I say?  I'm a sucker for food.

sausage-egg-cheese-crescent-roll-ups-10Johnsonville® has a bunch of different breakfast sausage options.  For this recipes, I used their Fresh Original Recipe Breakfast Links.  It's made from premium cuts of pork, free of any filler garbage, and is available in link or patty form.  Here's a full list of their breakfast sausage options...

 Breakfast Sausage Links - Original Recipe, Vermont Maple Syrup, Brown Sugar & Honey

Breakfast Sausage Patties - Original Recipe, Vermont Maple Syrup

Fully-Cooked Breakfast Links - Original Recipe, Vermont Maple Syrup, Turkey

sausage-egg-cheese-crescent-roll-ups-8

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Sausage, Egg, and Cheese Breakfast Roll-Ups


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  • Total Time: 21 minutes
  • Yield: 8 Roll-Ups 1x
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Description

These super quick and easy 4-ingredient Sausage, Egg, and Cheese Breakfast Roll-Ups will be a major hit with your family, including the kiddies!


Ingredients

Scale
  • 8 Johnsonville® Fresh Original Recipe Breakfast Links, cooked
  • 1 (8 ounce) tube crescent rolls
  • 3 eggs, scrambled
  • ¾ cups shredded cheddar cheese
  • Ketchup, for serving

Instructions

  1. Preheat oven to 375°F.
  2. Unroll and separate crescent rolls (you should have 8). Divide scrambled eggs between the crescent rolls, sprinkle with cheese, and top each with one cooked sausage breakfast link.
  3. Loosely roll, place on baking sheet, and bake in oven according to crescent roll tube directions, about 11-14 minutes or until golden brown. Serve with ketchup and devour.
  • Prep Time: 10 mins
  • Cook Time: 11 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

sausage-egg-cheese-crescent-roll-ups-7

sausage-egg-cheese-crescent-roll-ups-3Johnsonville® Breakfast Sausages are sold nationally at a variety of retailers, including grocery, mass merchandisers, and club outlets. To find out where to buy near you visit their Store Locator.

Follow Along With Johnsonville®: Facebook | Twitter

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Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries

By Chris Cockren

Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries | sharedappetite.com

This post for Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries is sponsored by Pillsbury Grands!®.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #warmtraditions

Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries | sharedappetite.comWith just a handful of ingredients and 10 minutes of prep, you can transform Thanksgiving leftovers into these Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries!

Well, that was fun.  4 straight days home with my two favorite girls.  It was truly amazing.  Now it's back to work (until Christmas vacation, that is... man I love being a teacher!).

I absolutely love this time of year.  It brings back such amazing memories.  Asheley and I first started dating as a result of a Thanksgiving Eve "party" 5 years ago.  Our good friends Steve and Val invited each of us to this big bash they were having.  Little did we know, until we arrived, that we were the only two on the party invite list.  Obviously they were amazing matchmakers... and I did a great job working my charm to secure my now wife and baby-mama.

The "Thanksgiving Eve party" tradition with Steve and Val has continued every year since then, and it's one of our favorite nights of the year.  Food.  Drinks.  Sleepover.  Breakfast the next morning.  Quality time with just the four of us.  Well, now the 5 of us.  It's funny.  Those first couple of year, we stayed up until the wee-hours of Thanksgiving morning.  Now by 10pm we are all totally ready for bed.  #gettingoldstinks

Of course Thanksgiving is one of my favorite holidays (any day revolved around stuffing yo' face with so much food that you almost burst at the seams is an A+ holiday in my book).  Enjoying our first Thanksgiving with Olivia was so special... so special that she tried fruit for the first time!  Prunes.  She mildly enjoyed it.

And then the day after Thanksgiving comes.  I enthusiastically (a little too enthusiastic, according to Asheley) pull out all the Christmas decorations and rock out to my Christmas playlist.  I'm a firm, strict believer in nothing Christmas until Thanksgiving is over.  One holiday at a time.  But now it's FULL ON CHRISTMAS MODE.  Heck to the yes.

Oh, and of course let's talk about the ton of Thanksgiving leftovers.  I'm not the reheating type.  I don't want the same meal again.  I want it reinvented.  Better.  Like in these Leftover Thanksgiving Hand Pies.  Or Leftover Stuffing Waffles with a Fried Egg.  Or a Turkey and Hash Sandwich with Cranberry Aioli.

And now, quite possibly my favorite creative Thanksgiving leftover recipe creation joins the party.  These Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries.  You better believe Asheley and I stuffed our faces with these all weekend.  Now we have enough for one more sandwich.  Flip a coin Asheley?

Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries | sharedappetite.comLet's be honest here.  Even if you end up with a perfectly moist, juicy turkey on Thanksgiving (big props to you, my friend), you can never get it that amazing when reheating.  It just gets more and more overcooked and dried out.  That's why I like combining it with a creamy and zesty avocado jalapeno aioli, and top it with some pickled cranberries.  No cooking required, and it stays nice and moist in the dressing 🙂

And heck yes.  Pickled cranberries.  You might never want cranberry sauce again after pairing your turkey with these flavor bombs.  They are SO good.

Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries | sharedappetite.comCan we talk about how much I love Pillsbury Grands!®.  I'm a huge sucker for them.  Asheley is too.  Why are they so freaking good?  What's their secret?  Especially those Grands!® Flaky Layers Butter Tastin Biscuits.  Ugh I want one five right now.

And for me, enjoying holiday leftovers is all about building the perfect sandwich.  And the perfect sandwich begins with one of these biscuits.  YESSSSSS.

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Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries | sharedappetite.com

Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries


  • Total Time: 10 minutes
  • Yield: 4 to 6 sandwiches 1x
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Description

With just a handful of ingredients and 10 minutes of prep, you can transform Thanksgiving leftovers into these Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries!


Ingredients

Scale
  • 2 ½ to 3 cups chopped leftover turkey
  • 1 avocado
  • 1 jalapeno
  • ¼ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper
  • ⅓ cup pepitas
  • 1 tube Grands!® Refrigerated Biscuits
  • Pickled Cranberries

for the Pickled Cranberries

  • ½ cup apple cider vinegar
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1½ teaspoons Kosher salt
  • 1 ½ cups fresh cranberries
  • Pinch black peppercorns

Instructions

  1. Combine avocado, ½ jalapeno, mayonnaise, and apple cider vinegar in a food processor. Blend until smooth. Season with Kosher salt and freshly ground black pepper. Add a little more apple cider vinegar if a more zesty taste is desired. Mince the remaining ½ jalapeno and stir into chopped leftover turkey along with avocado aioli and pepitas.
  2. Meanwhile, bake Grands!® Refrigerated Biscuits according to package directions. Top with turkey salad and pickled cranberries. Devour immediately.

for the Pickled Cranberries

  1. Bring vinegar, water, sugar, and salt in a small saucepan to a boil. Add cranberries and pinch black peppercorns and cook just until cranberries split open and soften. Let cool and transfer to a bowl or mason jar. Refrigerate (up to 1 week) until ready to serve.
  • Prep Time: 10 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Avocado Jalapeno Turkey Salad Biscuit Sandwiches with Pickled Cranberries | sharedappetite.com

Walmart

I grabbed my Pillsbury Grands!® at my local Walmart Neighborhood Market!

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leftover-apple-pie-cinnamon-buns-3 copy

Thanksgiving Leftovers Turkey and Hash Sandwich with Cranberry Aioli

thanksgiving leftovers sandwich recipe

 

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping

By Chris Cockren 6 Comments

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping | sharedappetite.com

This post for Pumpkin Cheesecake Quesadillas with Pecan Praline Topping is sponsored by Dixie Crystals.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping | sharedappetite.comWith just 10 minutes of super easy prep, you can wow your family and friends with these creative Pumpkin Cheesecake Quesadillas with Pecan Praline Topping!

First.  Let's get this out of the way.  I'm a firm believer in no Christmas talk until the day after Thanksgiving.  That includes music, decorations, and hot chocolate.  One holiday at a time.  However, once Friday hits... you better believe I'll be blasting that new Christmas albumir?t=shareda 20&l=as2&o=1&a=B0142XHWBU I just downloaded while decorating and slurping down a few hot cocoas.

Second.  What the heck.  How is Thanksgiving this week already?  Time... please slow down.  I feel like I was just eating perfectly in season tomatoes and corn.  How is it already the end of November?

And finally... this is one of my favorite holidays.  I wish being thankful was on the forefront of my thinking every second of every day.  But it's so easy to get caught up in life, I forget.  So for this week, it re-centers me.  It reminds me.  I have so much for which to be thankful.

I'm a daddy.  I'm finally a daddy.  I absolutely LOVE being Olivia's daddy.  Thankful.  Incredibly, incredibly thankful.

Wishing you and your family a beautiful Thanksgiving together!  And whether you need a totally unique and different dessert idea for your Thanksgiving dessert smorgaborg or want a quick creative dessert quesadilla to celebrate being thankful any night of the week, these Pumpkin Cheesecake Quesadillas with Pecan Praline topping are SO freaking legit.

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping | sharedappetite.comLike, seriously. They are absolutely incredible.  And I'm not even a big pumpkin fan.  Yup, I said it.  I would much rather chow down on apple anything and everything... but these Pumpkin Cheesecake Quesadillas are slowly making me a convert.

And this pecan praline topping?  I'd literally bathe in it.

Did I mention these only take 10 quick minutes of prep?  10 minutes.  You definitely have 10 minutes to make this happen 🙂

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping | sharedappetite.comHead over to Dixie Crystals to see just how easy these Pumpkin Cheesecake Quesadillas with Pecan Praline Topping are to make!

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Pumpkin Cheesecake Quesadillas with Pecan Praline Topping


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  • Author: Chris Cockren
  • Total Time: 20 minutes
  • Yield: 6 Quesadillas 1x
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Description

A creative spin on pumpkin cheesecake, this quick and easy fall dessert is huge on flavor and comes together in just 20 minutes! 


Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup dark brown sugar   
  • ¼ cup canned pumpkin
  • 3 teaspoons pumpkin pie spice, divided
  • Pinch Kosher salt
  • 6 flour tortillas
  • 2 teaspoons granulated sugar  

Pecan Praline Topping

  • ¼ cup unsalted butter
  • ¼ cup dark brown sugar  
  • 3 tablespoons heavy cream
  • Pinch Kosher salt
  • ⅔ cup chopped pecans

Whipped Cream

  • 1 cups very cold heavy cream
  • ⅓ cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Combine cream cheese, dark brown sugar, canned pumpkin, 1 teaspoon pumpkin pie spice, and pinch Kosher salt in a medium bowl. Spoon pumpkin cheesecake mixture on half of each tortilla. Fold over tortillas, spray lightly with nonstick cooking spray, and sprinkle with remaining pumpkin pie spice and granulated sugar.
  2. Heat a large skillet over medium heat. Working one at a time, spray skillet with nonstick cooking spray and cook quesadillas for about 1 minute per side, until golden brown. Top with Whipped Cream and drizzle with Pecan Praline Topping.
  3. Pecan Praline Topping - Cook butter and dark brown sugar in a small saucepan over medium heat, stirring occasionally, until smooth. Stir in heavy cream and Kosher salt and bring to a boil. Let simmer until thickened, approximately 2-3 minutes. Remove from heat and stir in pecans.
  4. Whipped Cream - In the bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat the cream, powdered sugar, and vanilla on medium/medium-high speed until stiff peaks form.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping | sharedappetite.com

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping

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Vegan and Dairy Free Chocolate Salted Caramel Pudding

By Chris Cockren 11 Comments

Vegan + Dairy Free Chocolate Salted Caramel Pudding | sharedappetite.com

Vegan + Dairy Free Chocolate Salted Caramel Pudding | sharedappetite.comUsing a super secret ingredient, this Vegan and Dairy Free Chocolate Salted Caramel Pudding is a ridiculously creamy, rich, and luxurious dessert! 

I'm not normally one for vegan anything.  Dairy free either for that matter.  Especially when it comes to dessert.  Making anything vegan or dairy-free at home is usually a happy accident... not an intended outcome.

BUT.  My good buddy Tyler.  The poor guy can't have dairy.  I know.

Come dessert time, I always see him having to pass it up because almost everything has dairy in it.  Except oreos.  The dude goes to town on oreos.

Last spring, I tried my hand at whipping up a Vegan + Dairy Free Chocolate Peanut Butter Mousse.  He was instantly obsessed.  As was my dairy tolerant friends.  It was SO freaking good, and you would never ever ever ever ever guess that it didn't have dairy in it.  Like, ever.

And now, I got the Tyler seal-of-approval on my latest creative dairy free dessert.  Vegan and Dairy Free Chocolate Salted Caramel Pudding.

Vegan + Dairy Free Chocolate Salted Caramel Pudding | sharedappetite.comHow do you achieve super creamy, rich, and luxurious pudding without any dairy, you ask?  A secret ingredient, of course.

And listen, before all you meat eaters and dairy lovers out there totally have a freak out with what I'm about to tell you.. relax.  You don't taste the secret ingredient.  At all.  You wouldn't even know it was in it if I didn't tell you.  And honestly, you totally would even know this was vegan or dairy free either.  Yea, it's that sneaky of a dessert.  And it's that good.

Silken Tofu.

Yup.  Silken tofu.  It's a magical ingredient, and now my fridge is always stocked with it.  Not because I'm starting to eat vegan or anything (oh heck no), but because silken tofu helps you create some of the best pudding and mousse with just 5 minutes of prep.

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Vegan + Dairy Free Chocolate Salted Caramel Pudding | sharedappetite.com

Vegan + Dairy Free Chocolate Salted Caramel Pudding


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Description

Using a super secret ingredient, this Vegan and Dairy Free Chocolate Salted Caramel Pudding is a ridiculously creamy, rich, and luxurious dessert!


Ingredients

Scale
  • 1 (12 ounce) package organic silken tofu, drained
  • 4 ¼ ounces good quality dark chocolate, finely chopped*
  • ¼ cup unsweetened cocoa powder
  • ¼ cup unsweetened almond milk
  • 6 tablespoons coconut sugar
  • 6 tablespoons vegan caramel sauce**
  • Pinch salt

for the Vegan Caramel Sauce**

  • ½ cup coconut sugar
  • ½ cup water
  • ½ cup + 1 tablespoon full fat coconut milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon Kosher salt

Instructions

  1. Combine dark chocolate, cocoa powder, almond milk, and coconut sugar in a medium microwave-safe bowl. Microwave in 30 second intervals on half power, stirring between each, until chocolate is just melted through (don't overheat!).
  2. Meanwhile, place silken tofu in a food processor and blend until very smooth. Add in melted chocolate mixture, vegan caramel sauce, pinch of salt, and blend until just combined. Taste and add more salt if desired.
  3. Pour mixture into a bowl and place in refrigerator for at least an hour to allow pudding to firm up a bit. When ready to serve, divide among four bowls and drizzle with more caramel sauce.

for the Vegan Caramel Sauce

  1. Combine coconut sugar and water in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and mixture bubbles for 2 minutes.
  2. Add coconut milk, stir to fully combine, turn down heat, and simmer for 20-30 minutes, until mixture is thickened. Remove from heat and stir in vanilla and salt. Allow to cool

Notes

*if making this vegan, make sure to get a good vegan dark chocolate.
**There are several good quality vegan caramel sauces out there that you can buy. If you can't find any or want to make your own, then feel free to use this recipe.

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Vegan + Dairy Free Chocolate Salted Caramel Pudding | sharedappetite.com

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Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf

By Chris Cockren 11 Comments

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.com

This post for Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf is sponsored by Royal® Basmati Rice.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.comYour family will never think rice is boring again with this Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf!  It's a perfect fall side dish!

This past weekend, we enjoyed some ridiculously fantastic weather here in NY.  The getting dark at 4:30pm... we didn't enjoy that as much.  But it's normally starting to get pretty cold at this point, so Asheley and I made sure to get baby girl out for a couple long walks around the neighborhood to soak in the last bit of warmth for awhile.  Olivia loved looking at all the colorful trees... she literally just stared at them the entire walk.

Back in the kitchen, I'm all about these fall flavors.  Squash.  Apples.  Rosemary.  Sage.  Give me all of it.  In large quantities  Except pumpkin... bleh.  Pumpkin and I are not friends.

So I have to admit.  Growing up, rice was always an after thought.  It was pretty much what my mom threw on the table when she was at a loss of what else to cook up as a side.  Boring, plain, uninspiring rice.  Not my idea of a creative rice side dish that I wanted to devour.  But with a little help from my big, bold fall flavored friends, I'm totally pumped to dig into a huge bowl of this... Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf.

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.comThese flavors are so on point.  Roasted butternut squash.  Dried cranberries.  Walnuts.  Pepitas.  And apples sauteed with some shallots and fresh rosemary + sage.  Oh, and the rice... it's cooked in apple cider and vegetable stock.  Heck YES.

Boring rice of my childhood?  Heck NO.

You can feel free to pair this creative rice pilaf however you see fit.  Me?  I served it up with some roast chicken the other night and Asheley was all about it.

Need one last Thanksgiving side dish?  Something different?  Uhm, hello.  The answer is right in front of you.  And added bonus... your vegan friends can happily chow down on this deliciousness.

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.comLet's talk about this rice.  Royal® Basmati Rice.  It's grown in the foothills of the Himalayas, which by the way, is the only place authentic Basmati rice can come from.  Obvi.

No, seriously, I had no clue about that.  But it's a cool tidbit of random knowledge you can store away to impress people when you cook up this Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf.  Ohhh, hey everyone... by the way, did you know that Basmati rice is only authentic if it's grown in the foothills of the Himalayas?  See.  You would sound super smart.

And thankfully, this Royal® Basmati Rice is the legit, real deal.  It's grown under the careful attention of India's most expert farmers, and is aged for at least 12 months after being harvested, which results in a more fragrant flavor and non-sticky texture.  And get this...Royal® is actually the best-selling Basmati rice in all of the USA.  #nowyouknow

It's also completely vegan, gluten free, kosher, and non-GMO certified.  Besides cooking up this recipe (duh), Basmati rice is perfect with curries and mixed in with stir-fries and salads!

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.com

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.com

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Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.com

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf


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5 from 1 review

  • Total Time: 35 minutes
  • Yield: 6 to 8 servings 1x
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Description

Your family will never think rice is boring again with this Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf! It's a perfect fall side dish!


Ingredients

Scale
  • 2 cups Royal® Basmati Rice
  • 2 cups vegetable stock
  • 1 ½ cups apple cider
  • 3 tablespoons olive oil, divided
  • 1 small butternut squash, peeled and finely diced
  • 2 shallots, minced
  • 1 Granny Smith apple, peeled and finely diced
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped sage
  • Kosher salt
  • ½ cup dried cranberries
  • ½ cup chopped walnuts
  • ¼ cup pepitas

Instructions

  1. Preheat oven to 400°F. Spread butternut squash out in an even, single layer on an aluminum foil lined baking sheet. Drizzle with 2 tablespoons olive oil and season generously with Kosher salt. Toss to coat. Roast squash in oven for approximately 25 minutes, until tender and easily pierced with a fork.
  2. Meanwhile, rinse rice 1-2 times to remove extra starch then drain. Place rice, vegetable stock, and apple cider in an uncovered saucepan and cook over high heat. Bring to a boil, stirring occasionally, and continue to boil until liquid is reduced slightly below the rice level. Lower heat, top with lid, and let simmer for 15-20 minutes, or until all water absorbed and rice is tender.
  3. Meanwhile, heat remaining 1 tablespoon olive oil in a small skillet. Cook shallot, stirring occasionally, for 2 minutes. Stir in apple, rosemary, and sage, and season generously with Kosher salt. Cook for about 5 to 7 minutes, until apple is softened.
  4. Combine rice with roasted butternut squash, apple mixture, dried cranberries, walnuts, and pepitas. Serve and devour.
  • Prep Time: 10 mins
  • Cook Time: 25 mins

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Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.com

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Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo

By Chris Cockren 5 Comments

Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo | sharedappetite.com

This post brought to you by Campbell’s Slow Cooker Sauces. The content and opinions expressed below are that of Shared Appetite.

Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo | sharedappetite.comWith minimal prep and only a handful of ingredients, these Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo are beyond legit!

Just about two weeks ago now, Olivia learned how to roll over.  It was weeks in making.  She spent so much time on her play mat rolling onto her side, totally perplexed how to get that last push onto her tummy.  She would get so frustrated... yelling and grunting like one of those muscle heads at the gym trying to get one more rep in before dropping the weights on the ground in a huge display of idiocy.

But then... it happened.  Sweet, sweet satisfaction.  Glorious victory.  Asheley literally screamed with excitement.  I was so proud of my baby girl.

...we were, however, totally not prepared for the consequences of her new found fascination.

We used to just be able to leave Olivia on her play mat for about 15 to 20 minutes and let her hang out and play by herself.  It was a little morsel of freedom for mommy and/or daddy, depending who was in charge at that moment.  I could go and actually get dinner going.  But now?  Heck no.  You leave her alone on her mat for a second and the girl has rolled off of it and onto the hardwood floors.  Then the screaming commences.

Oh, and our child that used to sleep SO well through the night?  Yea, now she wakes up freaking out every time she rolls onto her tummy.  If we catch it fast enough, we can flip her back and shove in a binky in hopes of her falling right back to sleep.  If we catch it fast enough...

We are so thrilled for baby girl and her new love for acrobatics... and we know this is just a phase (please learn how to sleep on your tummy soon!), but for now it's a bit of a hiccup in our routine.  Ha.  We actually thought we had a routine.  And then Olivia said screw that crap.

So yea.  There's not a whole lot of time being spent prepping meals these days.  But you know I can't sacrifice big, bold flavors just because I'm strapped for time.  Heck no.  So let me introduce you to my new friend... these Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo!

Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo | sharedappetite.com

Anyone out there a sports lover?  Or maybe your significant other is a fan?  Asheley loves watching college football on Saturdays.  She doesn't really have the time to just lounge around like she used to, but she still enjoys having the games on throughout the day (even if it's just background noise to the main event of carefully watching our rolling baby!).  How perfect are these sliders for a some serious game day eats?

And hey... the NY Mets are in the World Series!  I'm not a die hard fan or anything, but I've always been a Mets fan.  That's the way my dad raised his two sons.  Mets fans.  And let me tell you, it's not easy being a Mets fan.  The season is normally pretty darn short.  But who knows... maybe this is their year!

And to celebrate, I made these creative pulled pork sandwiches for Asheley and I as we watched Game 1 of the World Series.  Thankfully, the prep was ridiculously easy thanks to Campbell's Slow Cooker Sauces.

Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo | sharedappetite.com

Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo | sharedappetite.com

Have you seen Campbell’s Sauces in the grocery store lately?  They make weeknight dinner SO easy, and with a bunch of different flavor options, you've got tons of versatility when it comes time to cooking up some great eats.  And you better believe Campbell's Slow Cooker Sauces help you get Game Day ready!

Even if you don't have a baby rolling around on her play mat at home (demanding every second of your attention), we all know how hectic Monday through Friday is.  And as much as I personally love being in the kitchen, time with my little family is way more important.  My baby girl is only going to be this small once!

So big props to Campbell’s Sauces, which helps me put a real deal meal on the table.  With literally only 5 minutes of prep and two ingredients, this pulled pork became a reality.  I dumped in the pork shoulder and sauce before work, and came home to a house smelling so freaking delicious.  I always have pickled onions hanging out in the fridge (they make pretty much everything taste better), and whipping up sriracha mayo and chopping up an avocado (Asheley lives for avocado) took all of 5 minutes.  Boom.  Instant dinner with legit flavor.

Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo | sharedappetite.com

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Slow Cooker Korean Chicken Sliders

Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Yield: 6 Servings 1x
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Description

With minimal prep and only a handful of ingredients, these Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo are beyond legit!


Ingredients

Scale
  • 1 (2 to 4 pound) boneless pork shouder (or 4 to 6 pound bone in)
  • 1 Campbell's Slow Cooker Sauces - Apple Bourbon Pulled Pork
  • Easy Pickled Onions
  • Sriracha Mayo (recipe below)
  • 2 avocados, chopped
  • Store bought cornbread

for the Sriracha Mayo

  • ½ cup mayonaisse
  • 1 and ½ tablespoons sriracha
  • ½ teaspoon sugar
  • Pinch Kosher salt and freshly ground black pepper

Instructions

for the Sriracha Mayo

  1. Combine all ingredients in a small bowl. Can be made up to a couple days ahead of time and refrigerated until ready to serve.

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

 Slow Cooker Pulled Pork Cornbread Sliders with Avocado, Pickled Onions, and Sriracha Mayo | sharedappetite.com
Did you know that Campbell’s Slow Cooker sauces are awesome for game day gatherings with friends? Meals with Campbell’s Slow Cooker sauces are delicious and so easy to make. Just 5 minutes of prep time is all it takes. Take the Game Day Great, Every Day Easy Challenge and experience it for yourself.  Try all six varieties: Tavern Style Pot Roast, Apple Bourbon Pulled Pork, Beef Stew, Southern BBQ, Sweet Korean BBQ, and Hawaiian Pork!  Campbell’s - Made for Real, Real Life

 Need More Game Day Eats?

Slow Cooker Korean Chicken Sliders

Slow Cooker Korean Chicken Sliders

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Caramel Apple Cheesecake Quesadillas

By Chris Cockren 2 Comments

Caramel Apple Cheesecake Quesadillas | sharedappetite.com

This post for Caramel Apple Cheesecake Quesadillas is sponsored by Flatout Bread.  As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #FlatoutIsMyCanvas

Caramel Apple Cheesecake Quesadillas | sharedappetite.comIn just 10 minutes, you can transform a handful of ingredients into these luxurious Caramel Apple Cheesecake Quesadillas.  A perfect fall snack or dessert!

Anyone else forget to eat lunch at work?  Like, you're so busy running around all day, your brain fails to remind you that you should eat?  That's how some days in the life of a music teacher develops... teaching lessons throughout the day, extra help and make-up lessons during lunch/recess, returning parent emails on prep, and then poof!!!! It's time to go home.  And since that time to go home involves picking up baby girl from Mima's first and then driving sitting in NY traffic for about 45 to 60 minutes, you better believe I'm ready to eat my left foot by the time I walk in the door.

And sure, those Healthy Mini Vegetarian Greek Sliders I made last month with Flatout Flatbread are pretty darn amazing, but sometimes I crave sweet.  Okay, in reality, I always crave sweet.  So once Olivia is fed and happily playing with her feet (yup, she just found her feet, yay!!), I can sneak away to make a quick snack.  Something like this Caramel Apple Cheesecake Quesadillas!

ERMAGHERD people.  These dessert quesadillas.  Sweet baby Jesus where have you been all my life?

Caramel Apple Cheesecake Quesadillas | sharedappetite.com

Caramel Apple Cheesecake Quesadillas | sharedappetite.comBest part?  You can make it in under 10 minutes.  5 if you are really fast and especially hungry.  Thinly slice an apple.  Mix up some cream cheese with brown sugar and cinnamon.  Layer 'em in a tortilla and sprinkle with cinnamon sugar.  A quick little trip to the skillet and BAM... instant euphoria.

Remember how you always keep a jar of caramel sauce in the fridge for when situations for it's use arise (i.e. extremely often because caramel is one of God's greatest gifts to this world).  Give it a good drizzle on the finished quesadilla and sprinkle with a little sea salt if that's your thing (it should be your thing)... and commence shoving the entire Caramel Apple Cheesecake Quesadillas in yo' mouth.

Caramel Apple Cheesecake Quesadillas | sharedappetite.comLet's talk Flatout Bread.  These guys are quickly becoming a favorite of mine.  Wraps, Pizza Crusts, pita-like FoldIts.  They do it all, and in a bunch of different flavors.  The wraps are all packed with flavor, are low in fat, high in fiber, and contain only about 100 calories each.  Grab your favorite flavor and let it be your blank canvas for building your food masterpieces.  You can also check out their Recipe Center for some inspiration!

For these quesadillas, I am a fan of any of their healthy grain wraps.  Check out where you can find Flatout Bread by you with their store locator and try a $.50 Off Coupon!

Caramel Apple Cheesecake Quesadillas | sharedappetite.com

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Caramel Apple Cheesecake Quesadillas | sharedappetite.com

Caramel Apple Cheesecake Quesadillas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 10 minutes
  • Yield: 4 Quesadillas 1x
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Description

In just 10 minutes, you can transform a handful of ingredients into these luxurious Caramel Apple Cheesecake Quesadillas. A perfect fall snack or dessert!


Ingredients

Scale
  • 4 Flatout Bread Healthy Grain Wraps or other tortillas
  • 1 Granny Smith Apple, thinly sliced
  • 8 ounces cream cheese
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • Pinch Kosher salt
  • ¼ cup cinnamon sugar
  • Caramel sauce

Instructions

  1. Place cream cheese in a microwave safe bowl and microwave in 10 second intervals until softened. Stir in brown sugar, cinnamon, and a pinch of Kosher salt.
  2. Spread ¼ of the cheesecake mixture on half of each wrap. Top with apple slices, and sprinkle with cinnamon sugar. Fold over each wrap, spray the outside of your quesadilla lightly with nonstick cooking spray, and sprinkle with cinnamon sugar. This will give you a golden brown caramelized crust for your quesadillas!
  3. Heat a large skillet over medium/medium-high heat. Working one at a time, spray skillet with nonstick cooking spray and cook quesadillas for about 1 minute per side, until the exterior is golden brown and the goodness inside is all ooey gooey. Drizzle with caramel sauce and sprinkle with Kosher salt. Devour!
  • Prep Time: 5 mins
  • Cook Time: 5 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

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Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin

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Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles

By Chris Cockren 2 Comments

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles | sharedappetite.com

This recipe for Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles is brought to you because I was part of the Every day, care™ project with Whirlpool® as part of a sponsored post for Socialstars. #EveryDayCare

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles | sharedappetite.comDone in just about 30 minutes, this Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles is a huge-on-flavor Fall weeeknight dinner option!

Ever since Olivia has arrived, I'm pretty sure the washer and dryer have been going non-stop.  The girl goes through a ridiculous amount of  clothes, burp cloths, swaddling blankets, and bibs.  It seems like every free moment Asheley has, she's doing laundry and is well on her way to accomplishing her dream goal of becoming a laundry-folding ninja.

I'm so thankful for her.  The amount of care she puts in day after day for our baby girl is tremendous.  And yes, my baby's momma also stays on top of doing all my laundry.  I can't stand doing laundry.  Ugh it's the worst... and she's the best.

But that's why we are a great team.  We divvy up the chores and responsibilites around here.  Her laundry room?  The food store.  Asking her to go food shopping is like asking me to run a load of wash.  Where's the detergent?  How much do I put in?  What temperature should that water be at?  is replaced with Where's cumin?  What brand yogurt do you always get?  I can't find the rice cakes!!!  Yup... the food store is totally my domain.

I absolutely LOVE the food store.  Like, too much.  It's not even a chore to me.  The key to having a successful food run?  Be prepared.  Plan out all your meals.  And... have a list, organized by where everything is in the store.  You'll be in and out in no time.

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles | sharedappetite.comWhen I'm in a rush and don't plan out our meals for the week, I end up wasting so much more time, energy, and money.  I end up taking multiple trips to the store, and usually right after work when I'm already tired and the place is mobbed.  Ugh.  There is also way more caving into the we'll just do take-out throughout the week.  And let's be honest... way less healthier choices.  Because you better believe if I need to go out to the food store multiple times a week, I'll be rewarding myself with a pint of this or a package of that.

My mom was the QUEEN of food planning.  She'd study those grocery store circulars, plan out all her meals for the week, and would always stick to that shopping list (unless that absolutely adorabe little son of hers somehow convinced her to get him a treat, of course).  I guess all those weeks watching her rubbed off on me... and now I get to do the same for my family.

Oh, and don't mind the little pumpkin feet in the photo below.  Creating shopping lists now include a baby in one arm.  And that, my friends, is the BEST way to create a shopping list 🙂

meal-planningWhile most people are absolutely obsessed with pumpkin everything this time of year, I'm all about apples.  Don't get me wrong, I'm not anti-pumpkin.  For proof, see Exhibit-A below... Olivia had her very first pumpkin picking experience a couple weeks ago!  But when it comes time to flavors I love, bring on 'da apple.

pumpkinWe all have those nostalgic meals our moms made us, don't we?  One of mine is Pork Chops, Apple Sauce, and Noodles.  Man, I loved pork chop night.  And this is my updated version (and, sorry mom... better version) of your pork chop dinner.

Done in just about 30 minutes.  Just 5 ingredients (okay, 6 if you include the garnish).  Gluten free.  And a whole lot of big, bold flavors.  This Apple Cider Glazed Pork Tenderloin with Apple Noodles is totally my type of meal.

And let's not even talk about how much fun it is to spiralize apples.  Instant noodles... but a whole lot more funner.  That's right.  Funner.

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles | sharedappetite.com

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles | sharedappetite.com

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Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles | sharedappetite.com

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
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Ingredients

Scale
  • 1 ½ - 2 lbs. pork tenderloin
  • 2 tablespoons olive oil, divided
  • 2 shallots, minced
  • 1 cup apple cider
  • ¼ cup apple cider vinegar
  • 2 granny smith apples, spiralized*
  • Kosher salt
  • Freshly ground black pepper
  • Fresh sage, for garnish

Instructions

  1. Preheat oven to 400°F. Trim silver skin or any excess fat off tenderloin and season very generously with Kosher salt and freshly ground black pepper. Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat and brown pork tenderloin on all sides. Place skillet in oven and roast until a thermometer inserted in the thickest part of the meat is 145°F, about 10-15 minutes. Remove from oven, transfer pork to a cutting board and let rest for 5 minutes.
  2. At the same time you put the pork in the oven, spread out spiralized apple onto a large baking tray, season with Kosher salt and freshly ground pepper, and roast for 10 minutes, stirring half way through.
  3. Meanwhile, heat the remaining 1 tablespoon of oil in a small saucepan. over medium heat. Add the minced shallot, season with Kosher salt, and cook until softened, stirring occasionally, 5 to 6 minutes. Add apple cider and apple cider vinegar, season with Kosher salt and freshly ground black pepper, and cook, stirring occasionally, until reduced to sauce consistency, about 20-25 minutes. Pour any juices left in skillet from the roasted pork tenderloin into the sauce and stir.
  4. Slice pork tenderloin and serve over the apple noodles. Spoon apple cider sauce over the pork and garnish with fresh sage. Devour.

Notes

To see how to spiralize an apple, check out this video

I know I said this is a "5 Ingredient" recipe... and it is! I don't count oil or salt/pepper in the ingredient count, as these are kitchen staples. And sage doesn't count either, because it's a garnish. Well, a necessary garnish. So fine, 6 ingredients if you want to be picky. Jeez. 😉

  • Prep Time: 5 mins
  • Cook Time: 30 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Gluten-Free 5 Ingredient Apple Cider Glazed Pork Tenderloin with Apple Noodles | sharedappetite.comLaundry.  Food shopping.  It might not be the most glamorous parts of the week, but simple chores like that have the amazing power to make a lasting positive impact on the little ones in our families. Join along with the Whirlpool® Every day, care™ mission, and know how all the little things you do on a daily basis add up to something greater.  Check out this video…

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Hoorray! The New Social Cooking App

By Chris Cockren 3 Comments

This is a sponsored conversation by the all new Hoorray app.  All opinions are my own... thanks for supporting the brands that support Shared Appetite!

Screenshot_2015-10-07-21-03-16There was a time in my life when all my friends had these things called smart phones and I was still using the old school classic Razr.  I didn't need it, I told myself.  I wouldn't use it, I self-rationalized.  I held out for a looooooong time.  But then I got one.  Holy jeebus where has this been all my life?!?!  

And listen, as much as I love wasting effectively using my time scrolling through the same social apps over and over again, this new app called Hoorray is pretty darn sweet.  It's made for people like me (i.e. people that constantly have food on their mind).

Hoorray is the new social cooking app for food lovers that want a community for learning, sharing, and improving their everyday cooking experience.  Basically, imagine an entire app that is dedicated to all things food.  You can connect with fellow foodies, see what they are cooking (and they can see what's going on in your pots and pans), and can share recipes, food photos, and more!

You can download Hoorray from both the U.S. Apple and Google app stores today... for free!  It will also be available in a web version at Hoorray.com.

I've already downloaded the app and started playing around on it.  Take a look at what I've been up to...

hoorray1

I created my profile (check out that good-looking dude in the photo) and uploaded my first 5 recipes.  They just so happen to be some of my favorites... and some of the most popular on Shared Appetite!

hoorray3

Creating a recipe is super easy... snap a photo of your finished dish, enter in all the info, and boom... you're done.  The Hoorray app makes it really easy... it took me just a couple minutes to input each recipe.  What I also love about this app is that you can add photos of each step of the cooking process.  This is super helpful when it's hard to put into words what a certain step should look like.

hoorray2Legit.  Look at what the finished recipe looks like.  Super easy to read and a beautiful interface.  LOVE.

hoorray4Here's a really cool feature.  You can keep track of what you want to make and then add the ingredients you don't have on hand to your shopping list!  It's as easy as looking at the recipe's ingredients, clicking on what you need to buy, and ta da... instant shopping list.

Making a recipe on Hoorray?  You can let all your friends know by sharing it on your What's Cookin timeline.  Two reasons why you'll want to do this step... first, to make all your friends jealous of the good eats you're about to be devouring.  Second, by all your friends sharing what they are cooking, it'll give you a little food inspiration to try it yourself.

hooray5On your What's Cookin' timeline, you can discover who's commenting and liking your recipes, as well as what all your friends are doing.  Maybe they are making some sweet-looking nachos.  Or they are baking a salted caramel apple pie (in which case you can conveniently invite yourself over to their house for dessert).

hoorrayWhen you want to explore some new recipes or food collections (or meet some new awesome fellow lovers of food), you can use the search function!  Obviously, your first step should be to search for me so we can be Hoorray friends.  And then make sure to friend my buddy Matt from Real Food By Dad.

Let's recap.  An app dedicated to food.  Gather recipes from chefs, bloggers, and fellow food lovers.  Get inspired by food and connect with the recipe creator.  Make your shopping list.  Share what you've been cooking.  Welcome foodies... finally an app specifically for us!

To celebrate the release of the Hoorray app, they are offering one of Shared Appetite's readers this awesome giveaway for a $50 gift card to Willams Sonoma... woot!  All you need to do is download the Hoorray app on either the U.S. Apple and Google app store and create a profile!  Let me know you did it by leaving your username in the comments below.  And make sure to use the below giveaway widget to make your entry count!

 

Pasta with Sausage, Roasted Butternut Squash, and Kale

By Chris Cockren 4 Comments

Pasta with Sausage, Roasted Butternut Squash, and Kale | sharedappetite.com #SausageFamily

This recipe for Pasta with Sausage, Roasted Butternut Squash, and Kale is sponsored by Johnsonville® and Social Stars.  As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite! #SausageFamily

Pasta with Sausage, Roasted Butternut Squash, and Kale | sharedappetite.com #SausageFamilyLooking for a super simple weeknight dinner recipe this fall?  This Pasta with Sausage, Roasted Butternut Squash, and Kale is packed with flavor! 

I'll be the first to admit it.  I'm a big baby when I'm sick.  The world stops.  Woe is me.  And up until this very moment, I had the full capability to feel sorry for myself and worry only about me whenever I started feeling a cold coming on.  You know who doesn't care that I'm sick?  Olivia.  She's literally a baby (not just a figurative one like daddy) and the girl needs to be taken care of.  I'm quickly realizing there's no calling in sick as a parent.

So yea, making dinner is the last thing on my mind.  I need something that's super easy to make and can be successfully reheated for a few days while I'm on the mend.  Boom.  Pasta with Sausage, Roasted Butternut Squash, and Kale.  Sage and lots of parmesan (of course), too.

Pasta with Sausage, Roasted Butternut Squash, and Kale | sharedappetite.com #SausageFamilyHoly cow this fall pasta dish is freaking amazing.  I'm officially obsessed with roasted squash.  It's SO easy and SO good.  And although I'm bummed summer is totally gone (it suddently got crazy cold this week here in NY), I'm pumped for squash season.

It's like the Bubba Gump of squash around here... Butternut Squash Manicotti with Parmesan Cream Sauce, Acorn Squash Crostini with Bacon, Ricotta, and Sage, Roasted Acorn Squash with Ricotta and Honey, and way too many spaghetti squash recipes.

And now, I get to add this stunning fall pasta dish into the lineup.  Hello beautiful... get in my belly!

Pasta with Sausage, Roasted Butternut Squash, and Kale | sharedappetite.com #SausageFamilyLet's talk Johnsonville® Sausage.  Having this in the fridge was a lifesaver.  It really makes for quick, easy meals, and you can totally swap sausage into recipes that normally call for other proteins.  It's versatile, full of flavor... everything can be done with sausage!  And I have to admit... I don't use sausage enough.  After chowing down on this for dinner, I can't get enough of the squash-sausage flavor combo.  Okay, and the mountain of parmesan cheese.

Pasta with Sausage, Roasted Butternut Squash, and Kale | sharedappetite.com #SausageFamily

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Pasta with Sausage, Roasted Butternut Squash, and Kale | sharedappetite.com #SausageFamily

Pasta with Sausage, Roasted Butternut Squash, and Kale


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5 from 2 reviews

  • Total Time: 40 minutes
  • Yield: 4 Servings 1x
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Description

Looking for a super simple weeknight dinner recipe this fall? This Pasta with Sausage, Roasted Butternut Squash, and Kale is packed with flavor!


Ingredients

Scale
  • 1 butternut squash, peeled and ½" diced
  • 3 tablespoons olive oil, divided
  • 1 (19 ounce) package Johnsonville Italian Sausage, casings removed
  • 3 cloves garlic, minced
  • 2 bunches kale, stems discarded and leaves torn
  • 1 box (1 lb) rigatoni
  • 1 cup finely shredded Parmigiano Reggiano*
  • Kosher salt
  • Freshly ground black pepper
  • Sage, for garnish

Instructions

  1. Preheat oven to 400°F. Spread diced butternut squash in an even single layer on a baking sheet covered in aluminum foil. Drizzle with 1 tablespoon olive oil, season generously with Kosher salt and freshly ground black pepper, and toss to coat. Roast in oven until fork tender, about 20-30 minutes.
  2. Meanwhile,heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, using a wooden spoon to break up sausage into bite-sized pieces, until meat is fully browned, abut 5 minutes.
  3. Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni according to package directions for "al dente" pasta and drain, reserving 1 cup of the pasta water.
  4. In the emptied pot in which you cooked the pasta, add the remaining 1 tbl. of olive oil over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Add kale (in batches if necessary since it'll wilt down as it heats) and cook, stirring occasionally, until all kale is soft and wilted, about 5-7 minutes. Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage.. Cook, stirring constantly and being carefuly not to mush the squash, for 1 minute. Add pasta, reserved pasta water, and Parmigiano Reggiano. Season with Kosher salt and freshly ground black pepper. Cook briefly until flavors are combined, about 1 minute. Serve with extra Parmigiano Reggiano, if desired (it will be). Garnish with fresh sage. Devour.

Notes

*using this high quality parmesan cheese makes all the difference!

  • Prep Time: 10 mins
  • Cook Time: 30 mins

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Pasta with Sausage, Roasted Butternut Squash, and Kale | sharedappetite.com #SausageFamily

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