Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado

By Chris Cockren 26 Comments

Get a margarita in your hand and these Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado in your belly... it's Cinco de Mayo people!

Is that a margarita in your hand? If not, you better go grab one and start celebrating... because today is Cinco de Mayo! By the way, if you didn't just audibly cheer, you need to re-read that last sentence and try again.

Break out the chip and guac... it's party time.

Although my Cinco de Man-o party isn't for a few days still (us dudes get together on the weekend, so we can party it up right!), I'm prepped and ready to go. The menu is set. The grocery shopping will be done tomorrow. And I'm breaking out a new recipe that I'm super excited to share with all my fellow pork-loving comrades... these Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado.

There are few things in life more satisfying than a perfect piece of juicy, melt-in-yo'-mouth tender pork belly. And it's way easier to make happen than you think. Just give yourself time, since it's gotta sit in the fridge for quite a bit to get all cozy with a sugar-salt mixture before roasting.

And let's talk about the supporting actors in this taco. Don't skimp on them. They all play a really important part in balancing out the overall flavor, and if you skip on one, you're missing out some serious enjoyment. The avocado brings it's creamy luxuriousness to the party, while the pickled onions bring that needed acidic punch to cut through the fatty succulence of the pork. And BTW, pickled onions need to be a staple in your fridge condiment section. They are so easy to whip up, last for a really long time, and perk up anything and everything in the flavor department.

And that ancho chili roasted pineapple. Oh man, I'm addicted. It's smoky, it's a little spicy, and it's all caramelized with the sweet sugary goodness of pineapple. Side note... try stirring some into guacamole with a bit of bacon. You'll never be the same, I promise.

Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Total Time: 2 hours
Yield: Serves 4-6 1x

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Ingredients

Scale

4 pounds boneless skinless pork belly
3 tablespoons granulated sugar, divided
3 tablespoons Kosher salt
2 tablespoons ancho chili powder
8-12 tortillas, warmed
Ancho Chili Roasted Pineapple (recipe below)
2 avocados, chopped
Pickled Onions (recipe below)
Queso Fresco, crumbled
Cilantro, chopped, for garnish
Lime wedges, for garnish

for the Ancho Chili Roasted Pineapple

1 ½ cups finely diced fresh pineapple
1 tablespoon olive oil or canola/vegetable oil
½ tablespoon + 1 teaspoon ancho chili powder
1 ½ teaspoons granulated sugar

for the Pickled Onions

1 medium red onion, thinly sliced
½ cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1½ teaspoons Kosher salt

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Instructions

Place pork belly in a glass baking dish and rub evenly with granulated sugar and Kosher salt. Cover with plastic wrap and refrigerated for at least 12 hours and up to 24 hours. Remove from refrigerator and discard plastic wrap, pat dry and remove any liquid that has accumulated. Rub with ancho chili powder. Preheat oven to 450°F. Roast pork belly for 30 minutes, then lower heat to 275°F and roast for 1 hour more, until pork belly is tender.
Let pork belly cool slightly, then slice into approximate ½" slices. If you want perfectly clean slices: cool pork belly completely, then remove from baking dish and wrap in aluminum foil. Refrigerate until cold. Slice pork belly, then reheat in oven at 275°F wrapped in aluminum foil until heated through.
Top tortillas with a couple slices of pork belly, chopped avocado, ancho chili roasted pineapple, pickled onions, and a sprinkle of queso fresco and cilantro. Serve with lime wedges and preferably a margarita. Devour.

for the Ancho Chili Roasted Pineapple

Heat oil in a medium skillet over medium high heat. Add pineapple, sugar, and ancho chili powder and stir to coat. Cook, stirring occasionally, for 4-5 minutes, until pineapple caramelizes with a nice golden brown color.

for the Pickled Onions

Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a couple weeks stored in the refrigerator.

Prep Time: 30 mins
Cook Time: 90 mins

link

Sriracha Quesarito

By Chris Cockren 21 Comments

Daddy, how are quesaritos made? Well you see son, when a quesadilla loves a burrito very much... this recreation of Taco Bell's Sriracha Quesarito is born.

Some of you are going to judge me, but I'm okay with it. I'm ready for the haters. Here it is. Sometimes, a guy's gotta get TB. As in Taco Bell. My wife doesn't get it. Whatevs.

To be honest, I'm really impressed that TB is constantly innovating and always trying new menu ideas. Sure, a bunch of them are major flops. But sometimes they get it right. Really right. Like when they rolled out their Sriracha Quesarito. It was so legit. Huge flavor with a punch of heat (another reason why TB is good in my book... when they say something is spicy, they mean it). But then I went to order it the other day and they said it was for a limited time only! #dayruined

So I did what any reasonable person in that situation would obviously do. I ~~cried~~ created a version of the Taco Bell Sriracha Quesarito recipe at home.

For those of you unfamiliar with the term quesarito, let's break it down and blow your mind. You see, some genius with a shared vision of fattiness like myself thought up one day... what if I make a burrito, but with a quesadilla. Yea, I know. That person deserves a Nobel Prize.

Sriracha Quesarito

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Total Time: 25 minutes
Yield: 4 Quesaritos 1x

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Ingredients

Scale

Large flour tortillas
Shredded Cheddar Cheese
1 pound ground meat
1 tablespoon vegetable oil
Kosher salt
Taco Seasoning (recipe below)
Cilantro Lime Rice
Sriracha Cream Sauce (recipe below)
Sour Cream

for the Taco Seasoning

½ tablespoon flour
½ tablespoon cornstarch
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon granulated sugar

for the Sriracha Cream Sauce

¼ cup sour cream
¼ cup mayonnaise
1 ½ tablespoons sriracha
1 teaspoon granulated sugar
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon garlic powder
Pinch of Kosher salt

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Instructions

Heat vegetable oil over medium high heat in a medium skillet. Add ground meat and brown, stirring occasionally and breaking up into bite-size crumbles. Season generously with Kosher salt. Lower heat and stir in taco seasoning and ½ cup water. Simmer uncovered for about 6-8 minutes, until water is evaporated and taco seasoning has created a glaze. Remove from heat.
Preheat oven to 350F. Place a thin, even layer of shredded cheddar cheese on a tortilla. Cover with another tortilla and place on an aluminum foil lined baking sheet. Cover quesadilla with another piece of aluminum foil and seal.* Cook in preheated oven for about 5 minutes, until cheese is melted. Remove from foil and top with Cilantro Lime Rice, Ground Beef, Sriracha Cream Sauce, and Sour Cream. Roll into a burrito and devour.

for the Taco Seasoning

Mix all ingredients in a small bowl.

for the Sriracha Cream Sauce

Mix all ingredients in a small bowl. Taste and add more sriracha if a spicier sauce is desired.

Notes

*Make sure to seal your quesadilla in foil or else the tortillas will get a little crispy, making it difficult to roll into a burrito.

Feel free to substitute regular rice for the Cilantro Lime Rice if that's easier for you!

Prep Time: 10 mins
Cook Time: 15 mins

While You're At It... Grab Some Tacos!

Carnitas Tacos with Pickled Onions and Salsa Verde

Animal Style In-N-Out Bacon Cheeseburger Tacos

Slow Cooker Hawaiian Luau Pulled Pork Tacos

Vegetarian Swiss Chard and Onion Tacos

Korean Steak Tacos with Kimchi and Gochujang Aioli

Here's Some Inspiration From My Friends:

Coconut Crusted Baked Avocado Fries by Mike @ The Iron You

Spicy Hawaiian Carnitas Tacos by Matt @ Real Food By Dad

Boozy Queso Blanco by Christine @ Cooking with Cakes

Zucchini Arepas by Sarah @ Snixy Ktichen

Nutella and Marshmallow Churro Donut Panini

By Chris Cockren 23 Comments

Need an easy yet highly effective dessert for taco night or that Cinco de Mayo party your hosting? Boom. Nutella and Marshmallow Churro Donut Panini!

Let me try to explain to you why I won't ever be skinny. Here's how my brain works...

So I was making those Mini Chocolate Churros with PB Dipping Sauce the other day. And then I was thinking... man, it would be great if I could fill churros with something. Oooo, nutella! But I don't know how to pull off that kind of culinary magic (I'm not Dominique Ansel, after all).

Ermagherd! What if I take those Brown Butter Baked Churro Donuts I made last year, stuff 'em with nutella and marshmallow, and then throw 'em in my panini maker. That would make for one heck of a tasty treat. ...see, skinny and I don't mix.

And so, my friends, this Nutella and Marshmallow Churro Donut Panini was born. Thank you brain, for always thinking of sweet goodness instead of things like, oh I don't know... boring stuff like bills, cleaning, and exercising.

Nutella and Marshmallow Churro Donut Panini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Total Time: 21 minutes
Yield: 6 Donut Panini

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Ingredients

Brown Butter Baked Churro Donuts
Nutella
Marshmallow Fluff

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Instructions

Make Brown Butter Baked Churro Donuts according to recipe.
Heat your panini maker/sandwich press. Meanwhile, carefully slice donuts in half lengthwise with a serrated knife. Slather on a thin layer of nutella on one half, and marshmallow fluff on the other. Place the halves together and cook on your panini press/sandwich maker for approximately 1 minute, until the sugar on the donut caramelizes a bit and the filling gets all ooey-gooey (yes, that's a technical cooking term). Let cool slightly, then devour.

Prep Time: 20 mins
Cook Time: 1 min

Need More Cinco De Mayo Desserts?

No Bake Churro Cheesecake with Cinnamon Toast Crunch Crust

Mini Chocolate Churros with Peanut Butter Dipping Sauce

Baked Brown Butter Churro Donuts

Baked Horchata Glazed Donuts

Some Inspiration From My Friends:

Cinnamon Sugar Sopapillas by David @ Spiced Blog

Mexican Chocolate Bundt Cake by Alice @ Hip Foodie Mom

Margarita Cupcakes by Connie @ Urban Bakes

Churro Milkshakes by Tieghan @ Half Baked Harvest

Southwest Bacon and Caramelized Onion Quiche

By Chris Cockren 21 Comments

Packed with corn, green chiles, and pepperjack cheese, this Southwest Bacon and Caramelized Onion Quiche will turn your brunch into a flavor fiesta!

Hey, May. I can't wait for you to get here. Because when you come to town, I know I can count on a couple things. The weather will finally stop being a jerkface. Flowers and trees will remember its finally time to wake the heck up. And... just around the corner is Cinco de Mayo and Mother's Day.

It's no secret I'm pretty obsessed with anything that even mildly resembles Mexican and Tex-Mex flavors. Thus, Cinco de Mayo is hands down my favorite non-major holiday of the year. And we can thank my mom for that. She got me hooked on the flavors early in life, as she's quite famous within the vast circles of our immediate family for her chicken fajitas (which is really just out of some generic, random cookbook she has stored in the cabinet). It used to be a weekly staple in our house... and even to this day, if she wants my brother and I to come over for dinner, she'll lure us in with those darn fajitas.

So since Mother's Day is just a few day's after Cinco de Mayo, I wanted to create a brunch recipe that celebrated the flavors my mom brought to the table each week. Something like this Southwest Bacon and Caramelized Onion Quiche with Corn, Green Chiles, and Pepperjack Cheese. It's basically a giant flavor fiesta for your pie hole. Cue the mariachi band.

Have you ever seen one of those #pinterestfail round-ups? If you haven't... you need to. They are freaking hysterical. I had one of those at one point, and it involved a quiche. Mine looked more like soup in a pie-crust bowl. Since that day, I kinda had a fear of making homemade quiche.

But this one is totally fool-proof. It's super easy. Super quick. And you're pretty much guaranteed an epic quiche experience.

So, mom... here's to you. Thanks for being you. Because you are really awesome, and are so appreciated. Let's discuss said appreciation over some Southwest Bacon and Caramelized Onion Quiche. And mimosas 🙂

You can grab the recipe for this Southwest Bacon and Caramelized Onion Quiche over at Safest Choice Eggs!

Southwest Bacon and Caramelized Onion Quiche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 55 minutes
Yield: 8 servings 1x

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Ingredients

Scale

1 (9-inch) frozen pie crust
1 cup heavy cream
3 Davidson's Safest Choice® pasteurized eggs
Kosher salt
Freshly ground black pepper
1 large onion, caramelized
8 slices cooked bacon, chopped
¼ cup canned green chiles
½ cup frozen corn
1 cup shredded pepper jack cheese

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Instructions

Preheat oven to 350°F. Place frozen pie shell on a baking sheet. In a medium mixing bowl, whisk together heavy cream and eggs. Season with kosher salt and freshly ground black pepper.
Layer caramelized onions, cooked bacon, green chiles, and frozen corn in the pie shell. Sprinkle with pepper jack cheese, and pour in egg mixture. Press any toppings down so they're covered by the liquid.
Bake for 40 minutes, until the eggs are set. Let cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes

Southwest Bacon and Caramelized Onion Quiche

No Bake Churro Cheesecake with Cinnamon Toast Crunch Crust

By Chris Cockren 42 Comments

Want to impress some people with minimal effort at your next Cinco de Mayo party or taco night? This. No Bake Churro Cheesecake with Cinnamon Toast Crunch Crust.

I always thought I had a pretty big sweet tooth (I d0). But then I met Phil. He's a good friend of mine from church, and the dude is ~~in love~~ obsessed with dessert. I'm pretty confident he brushes his teeth with milkshakes and flosses with twizzlers.

He's my hero.

Whenever I throw a party, I have Phil on my mind. He's always kind enough to suffer through and stomach all the savory bites I serve up... but I know what he's thinking. What's for dessert?

So with my Cinco de Man-o party coming up with all my fellow dude firends, I know I need a rock solid, easy entertaining Mexican dessert for my man Phil.

Phil, this one's for you... No Bake Churro Cheesecake with Cinnamon Toast Crunch Crust.

Yes, you read that correctly. Cinnamon Toast Crunch cheesecake crust! Boom.

Little known fact. I'm one of the few weirdos in this world that doesn't like cereal all that much. The only cereal I'd even remotely entertain as a little chubster growing up in the 90s? Oh yea... you know it. Cinnamon Toast Crunch.

So when it comes to serving up this No Bake Churro Cheesecake, you've got some options... I'm a dude, so decorating isn't really my wheelhouse (unlike my super talented blogging friends like Lindsey whipping up marzipan carrots like a champ and Allie baking cakes like this all the time with her ninja decorating skills):

buy some churros already cooked up, chop 'em up a bit for a garnish
grab some frozen churro dough (Goya makes a version) and fry some up as a garnish
drizzle some caramely over the top
roughly chop/crush up some Cinnamon Toast Crunch as a rad garnish
become my hero and do all of the above

No Bake Churro Cheesecake with Cinnamon Toast Crunch Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Total Time: 18 minutes
Yield: Serves 8 to 12 1x

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Ingredients

Scale

1 (8 ounce) cream cheese, softened
1 cup powdered sugar
1 teaspoon cinnamon
1 (8 ounce) container cool whip, thawed
Good-quality caramel topping, for garnish
Churros, for garnish

for the Cinnamon Toast Crunch Crust

3 cups cinnamon toast crunch cereal
¼ cup unsalted butter, melted
Pinch Kosher salt

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Instructions

In you stand mixer fitted with the paddle attachment (or a mixing bowl with an electric mixer), beat cream cheese, powdered sugar, and cinnamon until smooth and fully incorporated. Add cool whip and beat until light and fluffy, scraping down the sides as necessary.
Scrape filling on top of crust and using a knife or offset spatula, smooth out into an even layer. Refrigerate for at least one hour. When ready to serve, remove springform shell and drizzle with caramel topping. Garnish with churros (or cinnamon toast crunch!). Devour.

for the Cinnamon Toast Crunch Crust

Preheat oven to 350°F. Pulse cinnamon toast crunch cereal in a food processor until ground into crumbs. Transfer to a mixing bowl and drizzle in melted butter and pinch of Kosher salt. Combine until all the crumbs are moistened. Using your fingers, press mixture into an even layer on the bottom of a greased 10” springform pan. Bake for 8-9 minutes, until golden brown. Remove from oven and let cool completely.

Prep Time: 10 mins
Cook Time: 8 mins

Need More Dessert Ideas?

Mini Chocolate Churros with Peanut Butter Dipping Sauce

Baked Brown Butter Churro Donuts

Baked Horchata Glazed Donuts

Mini Chocolate Churros with Peanut Butter Dipping Sauce

By Chris Cockren 15 Comments

This post for Mini Chocolate Churros with Peanut Butter Dipping Sauce is sponsored by Dixie Crystals. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Churros are getting an upgrade with this classic chocolate peanut butter flavor combo. Perfect for Cinco de Mayo parties, Taco Tuesday dessert, or anytime you have a churro craving!

I'm fully aware that most people are nowhere near as excited as I am that Cinco de Mayo is around the corner. I'm also fully aware that Cinco de Mayo is the best non-major holiday of the year and all those people are totally missing out 😉

Besides the open license to go full out Takeru Kobayashi on all sorts of Mexican food and that my ~~cup~~ pitcher overfloweth with margarita goodness, Cinco de Mayo brings on what has become an annual event at my house... Cinco de Man-o.

The first weekend in May is always our church's womens retreat. That leaves a bunch of us dudes twiddling our thumbs, wondering what are we ever supposed to do to pass the time and fill the void of our amazing wives being apart from us? Answer. My annual Cinco de Man-o party. And I think I found the Mexican dessert to end the eventing... these Mini Chocolate Churros with Peanut Butter Dipping Sauce.

I have to admit. Cinco de Man-o almost didn't happen this year. Blasphemy, I know.

With Asheley expecting (and barely having the ability to get comfortable at night using nothing short of 38 pillows, a humidifier, sleep sounds, and 1 gigantic body pillow), it's just too much for her to go on the retreat this year. Plus, the weekend of retreat, Tyler and I are photographing both a wedding and an engagement session (shameless plug: Ashe Photography Studio). Thus, no party.

My good buddy Steve texted me about a week ago and was like Dude, when's Cinco de Man-o?! I told him the bad news, and he responded with the bro equivalent of puppy dog eyes... "Oh man, this is my favorite party of the year... it's like the un-official start of all things summer for me!"

Steve, you right. Cinco de Man-o needs to happen. Not just for you. Not just for me. It's bigger than us. It needs to happen for brahs everywhere. We need a reason to unleash and fraternize with our fellow flannel-shirt-wearing-facial-hair-growing men. Kan Jam tournaments and fire pits included (as well as some Mexican dessert... hello mini chocolate churros)!

This was my first time making churros. And besides feeling like a complete bad-donkey behind the stove, frying up these bites of Cinco de Mayo heaven, they were actually incredibly easy to make.

And really, let's be honest... who doesn't love a churro? And if you don't, I wouldn't mention it. You'll most likely be publicly shamed, even by your closest and most trusted friends. Don't mess with peoples' fried dough covered in cinnamon sugar goodness.

You can snag the recipe for these Mini Chocolate Churros with Peanut Butter Dipping Sauce over at Dixie Crystals!

Mini Chocolate Churros with Peanut Butter Dipping Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 25 minutes
Yield: About 20 Mini Churros 1x

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Description

Churros get an upgrade with this classic chocolate/peanut butter flavor combo. Perfect for Cinco de Mayo parties, Taco Tuesday dessert, or anytime you have a churro craving!

Ingredients

Scale

Churros

1 cup water
3 tablespoons granulated sugar
½ teaspoon Kosher salt
2 tablespoons vegetable oil
1 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
Oil for frying

Churros Coating

½ cup granulated sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder

Peanut Butter Sauce

2 tablespoons light corn syrup
2 tablespoons granulated sugar
Pinch Kosher salt
3 tablespoons unsalted butter
½ cup creamy peanut butter
2 tablespoons milk

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Instructions

Combine water, granulated sugar, salt, and vegetable oil in a small saucepan over medium heat and bring to a boil. Remove from heat and stir in flour and cocoa powder until just fully combined and it forms a dough ball.
Heat enough oil in a small fry pan to fill about 1" of the pan to 350-375°F. You can use a larger fry pan (or deep fryer), but it will require more oil. Place churro dough in a pastry bag fitted with a star-shaped tip about ¼"-½" in diameter. If you choose a tip that is too big, the inside of the churro will not cook fully. Pipe about 4-5" strips of dough into hot oil a couple at a time, pinching off dough with your fingers as needed. Fry until golden and drain on paper towels.
Combine churro coating ingredients in a plastic bag. Add in cooked churros and gently shake until all churros are fully coated. Alternatively, you can roll churros in coating on a plate.

Peanut Butter Sauce

Combine corn syrup, sugar, salt, and butter in a small saucepan over medium heat. Bring to a boil, and once sugar is dissolved, remove from heat and stir in peanut butter and milk. Let cool slightly but serve warm. Can be made ahead of time and reheated gently before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes

Need More Cinco de Mayo Inspiration?

Baked Brown Butter Churro Donuts

Baked Horchata Glazed Donuts

Cinco de Mayo Party Recipes

Korean Pork Sweet Potato Totchos

By Chris Cockren 11 Comments

When tater tots, nachos, and bold Korean flavors get together to party... Korean Pork Sweet Potato Totchos with Kimchi, Avocado, and Gochujang Aioli.

Growing up, my mom tried to swap out french fries for tater tots once. And only once. I wasn't dealing with that crap. Don't try to take away a chubby kid's french fries. That's how people get hurt.

But all these years later, I've learned to embrace the 'tots. Still not in place of fries of course, but as its own separate entity. Topped with all sort of goodness. For an unforgettable bacon and egg breakfast or a legit game day version of a loaded baked potato.

And now, it's time to combine bold Korean flavors with crispy sweet potato tater tots for a dish of epic totcho greatness: Korean Pork Sweet Potato Totchos with Kimchi, Avocado, and Gochujang Aoili. Oh, and a poached egg. Because... runny yolk. Duh.

Korean Pork Sweet Potato Totchos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Total Time: 30 minutes
Yield: A whole lot of totchos to share

Print Recipe

Description

When tater tots, nachos, and bold Korean flavors get together to party... Korean Pork Sweet Potato Totchos with Kimchi, Avocado, and Gochujang Aioli.

Ingredients

Scale

1 (20-ounce) bag frozen sweet potato tater tots
Korean Pork (recipe below)
1 bunch scallions, chopped
¾ cup kimchi, chopped
1 avocado, chopped
⅓ - ½ cup cotija cheese or queso fresco, crumbled
2 - 4 Poached eggs (completely your preference)
Gochujang Greek Yogurt Aioli (recipe below)

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
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

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Instructions

Cook sweet potato tater tots according to package directions. Top tots with Korean pork, scallions, kimchi, and avocado. Drizzle with the gochujang aioli and sprinkle with cotija/queso fresco. Top with poached eggs and devour.

for the Korean Pork

Combine soy sauce, brown sugar, mirin, toasted sesame oil, garlic powder, onion powder, and ginger powder in a small bowl.
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 1 minutes, until it creates a quick glaze on the pork. Remove from heat.

for the Healthy Gochujang Aioli

Combine all ingredients in a small bowl. Season with Kosher salt. Can be made ahead and refrigerated until ready to serve.

Notes

To create a clean drizzle of the Healthy Gochujang Aioli, place in a ziploc bag and snip the corner to create a makeshift pastry bag.

If you can't find sweet potato tater tots, feel free to substitute regular tots.

Prep Time: 10 mins
Cook Time: 20 mins

Need More Totchos In Your Life?

Bacon, Egg, and Cheese Breakfast Totchos

Loaded Baked Potato Totchos

Heart Korean Flavors?

Korean Pork Spaghetti Squash Bowls

Slow Cooker Korean Chicken Sliders (or Lettuce Wraps)

Korean Steak Kimchi Rice Bowl

Southwest Tuna Melt with Roasted Corn Poblano Salsa

By Chris Cockren 16 Comments

I’m creating a recipe using Wild Selections® as part of a sponsored series with Socialstars. All content and opinions, as well as the recipe herein, are my own. #wildcanfan

It's time that the classic tuna fish sandwich got an upgrade... Southwest Tuna Melt with Roasted Corn Poblano Salsa, Bacon, and Avocado!

The only exposure I had to seafood growing up were tuna fish sandwiches. My dad ~~was~~ is the pickiest of eaters. He didn't even eat pizza before meeting my mom (being the amazing mother she is, she correctly refused to be in a relationship with anyone that didn't at least eat pizza). Fish? No freaking way did he go near the stuff. So my mom never cooked it... but she did get her fix on weekends by whipping up canned tuna fish sandwiches for herself, my brother, and I.

And now, I wanted to combine that classic sandwich of my childhood with the bold southwest flavors I'm obsessed with. Because really, southwest flavors give anything an instant upgrade. Boom... Southwest Tuna Melt with Roasted Corn Poblano Salsa, Bacon, and Avocado.

Oh yea, and I served it up on cornbread. That's just how I roll. You can, of course, feel free to use any of the usual tuna melt bread suspects when constructing your sandwich masterpiece. Bagels are always a great choice in my mind... they are sturdy and freaking delicious. Especially NY bagels 🙂

I chose to go all fancy with these and serve them open-faced. I even broke out a fork and knife... but in all honesty that's just because Asheley was home and she would have probably yelled at me for shoveling this in my face with my bare hands.

My sandwich isn't the only thing that got a serious upgrade with this Southwest Tuna Melt...

I'm super pumped about this Wild Selections® Solid White Albacore Tuna in Water. It's the first complete line of canned seafood that's certified sustainable and Non-GMO Project verified. And extra bonus? 13¢ from the sale of each can of Wild Selections® supports World Wildlife Fund conservation efforts. This is wild caught canned tuna that I can feel good about serving my family.

Southwest Tuna Melt with Roasted Corn Poblano Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Total Time: 17 minutes
Yield: 4 sandwiches 1x

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Ingredients

Scale

2 (5-ounce) cans WIld Selections® Solid White Albacore Tuna in Water, drained
4 tablespoons mayonnaise
2 tablespoons canned green chiles, finely chopped
Squeeze of lime juice
Kosher salt
Freshly ground black pepper
Cornbread, or other bread/bagels
4 strips bacon, cooked and chopped
1 avocado, diced
Roasted Corn Poblano Salsa (recipe below)
1 ½ cups shredded pepperjack cheese

for the Roasted Corn Poblano Salsa

¾ cup frozen corn, thawed
1 large poblano chile (or 2 small), roasted and chopped
¼ cup finely chopped red onion
½ tomato, chopped
½ lime, juiced
Kosher salt

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Instructions

Toast cornbread (slice in half lengthwise first, if thick), bread, or bagel.
In a small mixing bowl, mash tuna slightly with a fork. Stir in mayonnaise, canned green chiles, and a squeeze of lime juice. Season generously with Kosher salt and freshly ground black pepper.
Top slices of cornbread, bread, or bagel with tuna salad, chopped bacon, avocado, and roasted corn poblano salsa. Sprinkle generously with pepperjack cheese.
Place on an aluminum foil lined baking sheet and broil until cheese is bubbly and fully melted. Devour immediately.

for the Roasted Corn Poblano Salsa

Combine corn, roasted poblano, red onion, tomato, and lime juice in a small mixing bowl. Season with Kosher salt. Leftover salsa can be refrigerated and enjoyed with tortilla chips for a killer snack.

Prep Time: 15 mins
Cook Time: 2 mins

You can follow Wild Selections® on Facebook and Twitter.

Honey Sriracha Cauliflower Salad with Pickled Onions and Avocado Yogurt Dressing

By Chris Cockren 13 Comments

Salad doesn't have to be boring. Kick it up a notch with this Honey Sriracha Cauliflower Salad with Pickled Onions and Avocado Yogurt Dressing.

Sometimes I feel like cauliflower doesn't get the love it needs. Everyone is always like roasted broccoli this and broccoli cheddar soup that. Poor albino broccoli... always picked last for the kickball team. Always the first hit me target in gym class when playing dodgeball. And always sitting alone in the cafeteria.

But everyone loves an underdog story. Where out of the ashes, out of a life full of desperation and despair, victory prevails. And that, my friends, is what happens when you take the humble cauliflower and transform it into the center-stage star of this Honey Sriracha Cauliflower Salad with Pickled Onions and Avocado Yogurt Dressing.

So let's talk this cauliflower. First things first. Roast the heck out of it. Let the oven do all the work, concentrating all its natural sugars and transforming it into vegetable crack. And then... boom. Hit is with the honey sriracha glaze. You might as well pack your bags for rehab now. You'll be instantly addicted.

And normally you need to worry about your dressing intake. That's where they getcha with calories... the darn dressing. But not this one. This Avocado Greek Yogurt Dressing is totally guilt-free. Yup. Slather it on like ~~suntan lotion at the Jersey shore~~ honey butter on biscuits.

Honey Sriracha Cauliflower Salad with Pickled Onions and Avocado Yogurt Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Total Time: 30 minutes
Yield: 4 Servings 1x

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Ingredients

Scale

2 heads cauliflower, cut into florets
1 tablespoon olive oil
2 tablespoons honey
1 tablespoon sriracha (or more if you want it spicier)
1 teaspoon apple cider vinegar
Kosher salt
Freshly ground black pepper
Mixed lettuce greens
Pickled Onions
Sliced almonds
Avocado Greek Yogurt Dressing (recipe below)

for the Avocado Greek Yogurt Dressing

1 avocado, mashed
½ cup Greek yogurt
1 lime, juiced
1 clove garlic
¼ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

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Instructions

Preheat oven to 450°F. Place cauliflower florets on an aluminum foil lined baking sheet and drizzle with olive oil. Season generously with Kosher salt and toss to coat. Roast for 15 to 20 minutes, until fork tender and bits of cauliflower is caramelized.
Meanwhile, combine honey, sriracha, and apple cider vinegar in a small bowl. Season with Kosher salt and freshly ground black pepper. Placed roasted cauliflower in medium bowl, drizzle in honey sriracha glaze, and toss to coat.
Divide lettuce among four bowls. Top with honey sriracha cauliflower and pickled onions. Sprinkle with sliced almonds and serve with Avocado Greek Yogurt Dressing.

for the Avocado Greek Yogurt Dressing

Combine avocado, Greek yogurt, juice from half of the lime, and garlic in a food processor. Drizzle in extra virgin olive oil and continue to blend until well combined and smooth. Season with Kosher salt and freshly ground pepper. Can be made a few hours ahead of time. Refrigerate with plastic wrap pressed directly onto dressing to prevent any air from getting in (which would turn the avocado brown).
Since it is a thick dressing, to "drizzle" onto salad, place dressing in a small ziploc bag and cut one corner of bag to create a makeshift pastry bag.

Prep Time: 10 mins
Cook Time: 20 mins

Want To Give Cauliflower Some More Love?

Try these recipes next...

Spicy Mashed Cauliflower with Pickled Jalapenos

Paleo + Gluten Free Cauliflower Tortillas

Southwestern Cauliflower Crust Pizza

Roasted Vegetable Grain Salad + $100 GIVEAWAY!

By Chris Cockren 156 Comments

A balanced lifestyle has never tasted so good with this Roasted Vegetable Grain Salad with Avocado, Feta, and Walnuts, featuring Marzetti® Simply Dressed® Balsamic Vinaigrette Dressing.

Chris... some people eat to live, and others live to eat."

I can't even begin to count the number of times my mom told me this throughout my childhood. I have always been on the pudgy side of the weight spectrum. Always. Man, I just absolutely love to eat. Always have, always will. My metabolism has never been able to keep up with my ambitious food intake. If only there was an app for that.

And especially now that I'm in my 30s... forget it. So with our Baby Olivia expected to arrive in a short while, it's important to me now more than ever to be on track with a balanced lifestyle. Exercise regularly (you know how I love to exercise... but I'm doing it!). Eat the right stuff. And this ridiculously easy and super flavorful Roasted Vegetable Grain Salad with Avocado, Feta, and Walnuts lets me do just that.

What I really love about this salad is that you can totally customize it with whatever you have lying around the pantry and refrigerator:

I used some wild rice and whole wheat couscous, but you could easily swap in some quinoa, brown rice, farro, lentils... you get the idea.
My roasted veggies here are sweet potato, butternut squash, and beets (and grapes... yes, I know they are a fruit). Have some other veggie love? Rock it. Own it. Embrace it.
Mix-in walnuts, crumbled feta, chopped parsley, and avocado. Or don't. You could easily use cherry tomatoes, roasted red peppers, olives, pine nuts, goat cheese... get creative and build some serious flavor.

But of course, the real star of this show that bring all these flavors together? This awesome balsamic vinaigrette. Marzetti® Simply Dressed® Balsamic Vinaigrette Dressing is hands down my new favorite balsamic dressing. The flavor is simple, pure, and pretty darn amazing.

And you know what makes me feel really good about serving this dressing to Asheley (and ipso facto Baby Olivia)? When I flip the bottle around and look at the ingredient list, it's short. AND, I can actually read and understand all the ingredients on the label. It's got none of that preservative, HFCS, or artificial flavor/color garbage.

Marzetti® has some legit history. They began as a family restaurant in Columbus, Ohio more than 125 years ago. Customers were all about their dressings, so they began packaging and selling them in stores during the 1950s. You can find Marzetti® Simply Dressed® Balsamic Vinaigrette Dressing, as well as a whole bunch of other great flavors, in the refrigerated section of your local grocery store.

And then you can get your whole grain and veggies on... and be living the balanced lifestyle dream 🙂

Roasted Vegetable Grain Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

Yield: 4 to 6 servings 1x

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Ingredients

Scale

3 cups cooked black or wild rice
2 cups cooked whole wheat couscous
1 small butternut squash, peeled and seeded
1 medium sweet potato
2 beets, peeled
2 cups red-skinned seedless grapes
Olive oil
Kosher salt
⅓ cup chopped walnuts
½ cup crumbled Feta cheese
¼ cup parsley, chopped
⅓ to ½ cup Marzetti® Simply Dressed® Balsamic Vinaigrette Dressing
2 avocados, sliced

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Instructions

Preheat oven to 400°F. Chop butternut squash, sweet potato, and beets into uniform ¼" - ½" pieces. Place vegetables on separate aluminum foil lined baking sheets, drizzle lightly with olive oil, and season with Kosher salt. Toss to coat and make sure they are in a single layer. Roast until tender, about 20-30 minutes (cooking time will vary depending upon how large the vegetables were chopped... squash and sweet potato cooks more quickly than beets typically).
Place grapes in a single layer on an aluminum foil lined baking sheet. Drizzle lightly with olive oil and season with Kosher salt. Toss to coat and roast until grapes wrinkle and collapse slightly, about 20-25 minutes.
Grains and roasted vegetables should not be piping hot when assembling salad. It's best if they've had a chance to cool a bit (room temperature is totally great). Combine rice, couscous, desired amount of roasted vegetables and grapes (about 2 to 3 cups), chopped walnuts, crumbled feta, and chopped parsley in a large bowl. Drizzle in balsamic vinaigrette, toss to coat, and divide among bowls. Top with sliced avocado and devour immediately.

Notes

Feel free to substitute other grains as desired. Quinoa, brown rice, farro, lentils, etc. will all work great!

Although I've given approximate amounts of each ingredient, please customize this salad to your liking. Want more walnuts or feta cheese? Go for it. Less parsley? Rock on. And I would suggest starting with a smaller amount of dressing, mix it in, and taste. Keep adding a little more, tasting along the way, until you reach that perfect balance.

You'll probably have more roasted vegetables and grapes than you need. Refrigerate unused portion for up to several days and use for something else (mix in to some pasta one night, make some crostini, etc.).

How will you use Marzetti® Simply Dressed^® refrigerated salad dressings to make fresh and simple meals for you and your family? Leave a comment below to enter for a chance to win a $100 Visa gift card.

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

1. Leave a comment in response to the sweepstakes prompt on this post

2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

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4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 4/1/2015 – 5/31/2015.

Be sure to visit the Marzetti® Simply Dressed® brand page on BlogHer.com where you can read other bloggers’ posts!

20 Creative Rum Based Recipes That Aren't Cocktails

By Chris Cockren 7 Comments

This is a sponsored post written by me on behalf of Rums of Puerto Rico . All opinions are 100% mine.

Sometimes I ask myself why I live in a place where I need to deal with snow. I'm stuck dealing with shoveling the driveway yet again while my blogging friends over in CA are posting recipes with perfect produce from their backyard gardens. #jealous

But then it comes to this point in the year. The weather starts getting warmer, the sun's rays extend well into the evening, and I'm reminded how much more of an appreciation I have for it because what just came before. Ah, Spring, how I've missed you.

My gardens come back to life. The grass becomes green again. And the party moves outside... poolside. And you know what any outdoor party needs? Beverages. Growing up, I remember my mom was always a strawberry daquiri fan. She didn't drink often, but when she had the seldom urge to enjoy a cocktail... it was always a strawberry daquiri.

Who can blame her... they are freaking delicious. And sure, I'm man enough to admit it. I love fruity frozen cocktails in the summer. That's right, I said it. Heck to the yes.

Obviously rum is a welcome party starter at our house during these warmer months. But then I got thinking... I never have really cooked or baked with rum. I wonder if any of my good 'ole trusty blogging friends have used rum in their recipes? And of course, a quick search of their stunning blogs came through with enough recipes to keep me busy all spring and summer long. I can't wait to try them out. I mean, look how amazing these recipes sound!

CAKES.

Photo Credit: Thalia @ Butter and Brioche

-------------------------------

Banana and Honey Layer Cake with Salted Rum Caramel by Butter and Brioche

Pineapple Rum Upside Down Cake by Buttercream Blondie

Chocolate Coconut Malibu Rum Cake by Urban Bakes

Toasted Coconut Rum Cake by Spiced Blog

Pina Colada Cake by Smitten Kitchen

Rum Buttercream by Dieter's Downfall

Buttermilk Rum Cake with Olive Oil Gelato by Confessions of a Chocoholic

Homemade Butter and Buttermilk Rum Pound Cake by Yankee Kitchen Ninja

Other Sweets.

Photo Credit: Cheyanne @ No Spoon Necessary

-------------------------------

Lemon Rum Madeleines by Just Putzing

Honeydew Raspberry Rum Chiller Popsicles by Real Food By Dad

Hot Buttered Rum Bread Pudding by The Wanderlust Kitchen

Rum Infused Mixed Berry Galette by Cooking with Cakes

Chocolate Fudge Rum Balls by Baked By An Introvert

Brown Butter Rum Raisin Banana Bread by American Heritage Cooking

Brown Butter Rum Cannoli by Baker's Royale

Pecan Belgian Waffles with Caramelized Rum Banana Syrup by No Spoon Necessary

Easy Rum Soaked Grilled Pineapple by Gimme Some Oven

Savory.

Photo Credit: Rebecca @ Foodie With Family

-------------------------------

Maple Rum Sweet Potato Cornbread by Grandbaby Cakes

Roasted Pineapple Rum Chicken by A Beautiful Bite

Coconut Rum Grilled Shrimp by Homecooking Memories

Jerk Chicken Bites with Rum Glazed Pineapple by Foodie With Family

Let's talk rum. Did you know that Puerto Rico has been distilling rum for more than 450 years?! That means that they have been making quality rum for longer than the U.S.A. has been the U.S.A. I literally had no clue they were the Rum Capital of the world. That's pretty legit!

And to celebrate their rum-tastic heritage, they have created a new web video series called Rum Times, in partnership with HISTORY.COM. I just watched the first episode and it was pretty cool to see the country and its history in a brand new way (beyond those typical Ricky Martin commercials... know what I mean??).

You can watch the first episode above, where rum plays an important role in the celebration of the invention of light. I mean, how else would Thomas Edison celebrate? Whoop whoop, I just invented electric light. It’s Rum Time!

Gluten Free Meyer Lemon Custard with Almond Thyme Crumble

By Chris Cockren 28 Comments

This post is sponsored by Bob's Red Mill. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite.

This Gluten Free Meyer Lemon Custard with Almond Thyme Crumble and Honey Mascarpone is completely made ahead of time... a stunning easy entertaining dessert!

How is it Easter already? Wasn't it just Christmas? ...especially considering some of my ~~lazy~~ unmotivated neighbors still haven't taken down their Christmas lights, I believe so. Not that I can blame them. We literally just started to be able to see patches of grass again after a crazy winter.

I'm always so pumped about this time of year. The days get longer. Nature renews and replenishes after the dead of winter. I finally get to pack away all my sweaters for as long as possible. And possibly most importantly, it's almost grilling season (I can almost hear my pal and fellow grilling aficionado David @ Spiced Blog giving me a huge heck yea to that one).

But let's not get ahead of ourselves. Easter. I'm all about celebrating Easter with a massive brunch. You know the ones I'm talking about. Where you put out this gigantic, gluttonous smorgasbord of help-yourself type foods that everyone just dives into. My plate always becomes a feat of architectural proportions, constructing a three-story tall food sculpture as I make my way down the line of food (I get overly excited around food, in case you didn't know that already).

When it comes to serving dessert at brunch, I want something that's not incredibly heavy. I mean, I still have dinner to look forward to and eat afterwards 😉 I want my brunch dessert to have big, bright flavors that will satisfy my sweet tooth without putting me in a couch-ridden food coma. Something like this Gluten-Free Meyer Lemon Custard with Almond Thyme Crumble and Honey Mascarpone.

This gluten free Easter dessert is awesome for several reasons...

every single component is make ahead, so all you need to do is assemble and serve. It's the epitome of easy entertaining.
it's gluten-free, which you know at least one person at brunch is going to need.
the dollop of honey mascarpone on top makes this dessert sound super sophisticated and will impress the heck out of your guests, even though it's just 2 ingredients and took all of 30 seconds to make.
if you want super easy entertaining, don't even assemble... just put out the custard, almond-thyme crumble, and honey mascarpone and let guests assemble it themselves DIY style.

An insider tip to assembling these... add a LOT more crumble to them than what it looks like in these photos. Like a mountain of the almond-thyme crumble. I just couldn't add more of the crumble to the photos without it looking weird in the camera. #foodphotographyproblems

This dessert is in essence a deconstructed pie (feel free to tell your friends and family that and they'll be extra impressed by your avant garde culinary skills), so you want there to be enough crumble to serve as the "crust". Every single bite should have the crumble for maximum devouring pleasure 🙂

Oh, and if you have leftovers of the Gluten Free Almond Thyme Crumble, save it as a topping for ice cream, morning yogurt with fresh fruit, or really, just snack on it right out of the container (I won't tell).

A word about Bob's Red Mill. I'm such a fan of their stuff. A whole shelf in my pantry is literally stuffed with their products... almond meal, rice flours, gluten-free flour blends, corn meal, fava bean flour, lentils, farro... the list goes on and on. LOVE Bob's Red Mill.

If you haven't discovered or tried Bob's Red Mill products yet, you totally need to. You can even scroll down to the bottom of this post for a link to a $1 coupon for any of their products 🙂

Gluten Free Meyer Lemon Custard with Almond Thyme Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Total Time: 40 minutes
Yield: Serves 6-8 1x

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Ingredients

Scale

Meyer Lemon Custard

2 large eggs
2 large egg yolks
¾ cup granulated sugar
½ cup fresh Meyer lemon juice (2 to 3 lemons)
6 tablespoons cold unsalted butter, cut into 1 tablespoon pieces

for the Gluten-Free Almond Thyme Crumble

1 ⅓ cups Bob's Red Mill finely ground almond meal/flour
¼ cup plus 2 tablespoons granulated sugar
1 teaspoon Kosher salt
1 teaspoon baking powder
1 egg
½ teaspoon vanilla extract
1 teaspoon chopped fresh thyme
Zest from ½ Meyer lemon
½ cup cold butter, chopped into chunks

for the Honey Mascarpone

8 ounces mascarpone
1 tablespoon honey

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Instructions

Divide Meyer Lemon Custard among small bowls or plates. Top very generously with Almond Thyme Crumble and a small scoop of Honey Mascarpone.

for the Meyer Lemon Custard

Make sure eggs and butter are cold. Bring about 2 inches of water to a boil in a medium pot (one that is slightly smaller than the bowl you'll be using to mix the custard). Meanwhile in a large metal bowl, whisk together the eggs, egg yolks, and sugar until smooth, about 1 minute.
Lower heat to maintain a rapid simmer and set the metal mixing bowl over pot. Whisk mixture constantly, turning the bowl occasionally for even heating. Once the eggs are foamy and have thickened a bit (about 2 to 3 minutes), add ⅓ of the Meyer lemon juice. Continue to whisk constantly until the mixture thickens again. Add another ⅓ of the lemon juice and whisk until it thickens again, and then add the remaining juice. Continue to cook and whisk constantly until the mixture has thickened to the consistency of a soft pudding. The whisk should leave a definite trail in the bottom of the bowl. Total cooking time should be around 10 minutes, but go more by feel than time.
Turn off heat and whisk in butter one piece at a time. This will loosen the mixture slightly, but it will set as it cools. Pour the warm custard into another bowl and let cool completely, at least 1 hour. Refrigerate until ready to serve. I like to remove the custard from the refrigerator a bit before serving so it's not very cold when eating.

for the Gluten-Free Almond Thyme Crumble

Preheat oven to 350°F. In a medium mixing bowl, combine almond flour, sugar, salt, baking powder, egg, vanilla extract, thyme, and Meyer lemon zest. Scrap into food processor and add butter chunks. Pulse until the butter is well incorporated but there are still small chunks of butter running throughout. Pour out into a thin even layer on a parchment paper lined large baking sheet. Cook for 10 minutes, remove and stir, pushing the more done outside pieces towards the center and the gooey center towards the edges. Continue cooking in 5 minute intervals, stirring between each and breaking into crumbles, until the crumble light golden brown. It took me about three 5 minute intervals, for a total cooking time of 25 minutes. Remove from oven and let cool completely. Crumble will crisp up as it cools.

for the Honey Mascarpone

Mix together the mascarpone and honey in a small bowl. Taste, and if you would like it sweeter, add a little more honey.

Notes

If you can't find Meyer lemons (which you totally should because they are awesome), regular lemons will work.

This is, in essence, a deconstructed pie or tart. The crumble serves as the crust, so make sure there is a good ratio of crumble to custard so they get some crunch in every bite.

Feel free to serve these as little cute parfaits (alternating crumble and custard, and then topping with the honey mascarpone). You can also leave all three components out and let guests build their own (hello easy entertaining!).

When I serve this, I put it in the little mini flare serving dishes you see in the photos (they hold just under 3 ounces each). I get about 10 to 12 servings with them. The custard is quite rich, so small servings are totally acceptable.

Lemon Custard barely adapted from Thomas Keller's Bouchon Cookbook.

Prep Time: 15 mins
Cook Time: 25 mins

Need More Easter Brunch Inspiration?

Gluten Free Spinach and Bacon Quich with Hashbrowns Crust by Shared Appetite

Carrot Cake Cupcakes by Spiced Blog

Double Salted Caramel Cupcakes by American Heritage Cooking

Asparagus Gruyere Tart by Hip Foodie Mom

Lemon Greek Yogurt Cupcakes with Cream Cheese Frosting by Baking A Moment

Baked Carrot Cake Donuts by Blahnik Baker

Gooey Cinnamon Roll Baked French Toast Casserole by Cooking for Keeps

Mini Strawberry Lemon Almond Cookie Cups by Life Made Sweeter

Thank you Bob's Red Mill for sponsoring this post! For more delicious recipes and a coupon for $1.00 off any product, please visit BobsRedMill.com!

Jamba Juice Cold Pressed Juices + Giveaway!

By Chris Cockren 8 Comments

This is a sponsored post written by me on behalf of Jamba Juice for IZEA. All opinions are 100% mine.

It's time to learn a little about Chris circa 2003. Going to college for music (with nights filled with rehearsals, practicing, and concerts), it was difficult to have a normal college job. So I improvised (music pun, get it?). I somehow got into collecting and selling autographs... sports, musicians, and movie/tv stars. I have some crazy stories from those days, met a ton of famous peeps, and can tell you whether your favorite celebrity crush is nice in person or a meanie weenie (really, feel free to ask me in the comments below).

Anyway, it's because of this that I have really fond memories of Jamba Juice. There are locations all around the NYC area, but the one I'm familiar with is the one just down the street from The Late Show. I remember standing by the stage door for whatever celebrity guests were scheduled to show up to tape their interviews... many times waiting for hours upon hours... and all I had on my mind was running down to Jamba Juice afterwards for a big ole' smoothie. Ah, good times, good times.

And now, all these years later, guess what's right down the road from our new house? That's right... a Jamba Juice. I brought Asheley with me the other morning to check out their new cold pressed juices. She loves fresh juices. LOVES them.

Walking in to Jamba Juice, it brought back a lot of fun memories from my yute. The fragrant citrus smell of all the freshly squeezed oranges. The buzz of blenders whizzing up some delicious smoothies. And of course, the nervous anticipation of what I was going to order off the menu this time. They have so many awesome smoothies, vitamin boosts, and Fresh Squeezed Juices to choose from.

And then there's energy bowls and other tasty bites. Luckily, I knew what was on the docket for today. Their new Cold Pressed Juices.

Now I love me Jamba Juice smoothies and fresh squeezed juices, but here's why their Cold Pressed Juices are such a great idea. You can just grab and go when you're in a rush (and us New Yorkers are always in a rush).

Asheley has always been into juicing, and this a great option for her now that she's expecting. It's quick, it's easy, and it's full of nutrition. Each cold pressed juice is 100% real juice, has 3 full servings of fruit and vegetables, and contains absolutely no preservatives. That's a big win for Asheley, and our soon-to-be daughter.

Let's talk flavors. There are 4 to choose from. We went with the Orange Reviver and Tropical Greens. The Orange Reviver is full of oranges, apples, bananas, and beets. I loved the fruitiness of this one, and the beets give it that rich red color and earthy flavor. Asheley was a big fan of the Tropical Greens. I pretty much knew she was going to love it before the first sip, because she's a sucker for pineapple... and this drink has apples, pineapple, and supergreens packed in for one island-like tropical experience.

Jamba Juice is going to hook up a Shared Appetite reader with a $20 Jamba Juice Gift Card so you can try out these Cold Pressed Juices for yourself! All you need to do to enter is comment below on which of these Cold Pressed Juices flavors you would love to try. Here's the full list of Jamba Juice Cold Pressed Juices so you can make the right decision 🙂

Orange Reviver:
- When your day feels like 5 days, revive with an Orange Reviver. We’ve taken oranges, apples, bananas and beets and turned them into a spirit-lifting, taste bud-hugging masterpiece of mixology
Citrus Kick:
- When you really want to bring up the brightness in your day, try this blend of oranges, apples, pineapples, and ginger. Just don’t forget your sunglasses.
Tropical Greens:
- For a truly tropical flavor, we’ve combined apples, pineapples and Supergreens. This is one island that will never be deserted.
Veggie Harvest:
- Take some apples. Then take some carrots, and beets, and super greens and ginger. Then take a minute to drink it all down and wonder how you ever got through your day without it.

Pulled Pork Banh Mi Sandwich with Pickled Pineapple and Avocado

By Chris Cockren

This post is sponsored by Cobblestone Bread Co. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Enjoy the game with a Pulled Pork Banh Mi Sandwich with Pickled Pineapple and Avocado! Perfect for easy entertaining, make-ahead game day grub!

There was a time in Asheley's life that she was all about college sports. She knew the players. The coaches. The stats. And was totally one of those people that yelled at the television (like they can actually hear you). Somehow all of that slowed down big time when she met me.

I don't know why. I'm the highly athletic type. Just look at my physique. I'm built for sports. Golf, curling, the occasional pool volleyball game (as long as 30 minutes has past since eating... safety first!). Why are you laughing?

Although Asheley doesn't religiously watch her foosball and b-ball games like in the past, she's always on board come this time of year. Ah... bracket madness is upon us! And I'm totally down to watch some games too, especially if some good game day grub is involved (duh). Game day eats like this Pulled Pork Banh Mi Sandwich with Pickled Pineapple, Pickled Onions, and Avocado.

And really, let's be honest. It's always more fun to watch the game with a crowd. And at our house, the crowd's gotta eat. Unless you want to be in the kitchen the whole game, you need some easy entertaining mojo... and here's my two big tips: make something that can be cooked ahead of time, and that can be assembled by your guests. Boom. Instant party.

That's why I'm such a huge fan of these creative banh mi sandwiches. Everything is made way before tip-off, so you can sit back, relax, and focus on enjoying the game (and thoroughly devouring these bad boys, of course).

Let's break this down...

Stock up at your local grocery store with some Cobblestone Bread Co. rolls
Up to a few days ahead of time, make your pickled pineapple, pickled onions, and spicy mayo
Slow cook up some pulled pork the morning of your game-day festivities
Slice up some avocado, pull out the cilantro, and let your guests have at it!

Pulled Pork Banh Mi Sandwich with Pickled Pineapple and Avocado

Total Time: 8 hours 15 minutes
Yield: 8-12 Sandwiches 1x

Print Recipe

Ingredients

Scale

8 to 12 CBC Cracked Wheat Kaiser Rolls
Slow Cooker Pulled Pork (recipe below)
Pickled Pineapple (recipe below)
Quick and Easy Pickled Onions
Sriracha Mayo (recipe below)
3 Avocados, sliced
Cilantro

for the Slow Cooker Pulled Pork

4 to 6 pound pork shoulder
½ tablespoon chili powder
½ tablespoon ancho chili powder
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons Kosher salt
1 teaspoon black pepper
4 cloves garlic, smashed
2 red onions, quartered
1 cup apple juice

for the Pickled Pineapple

1 ½ cups finely diced fresh pineapple
½ cup warm water
¼ cup apple cider vinegar
½ tablespoon granulated sugar
¾ teaspoon Kosher salt

Sriracha Mayo

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

Cook Mode Prevent your screen from going dark

Instructions

Layer slow cooker pulled pork, pickled pineapple, pickled onions, and a few slices of avocado on rolls. Slather generously with sriracha mayo and a few sprigs of cilantro. Devour immediately.

for the Slow Cooker Pulled Pork

Trim pork shoulder of all excess fat. Combine chili powder, ancho chili powder, cumin, oregano, salt, and pepper in a small bowl. Evenly coat pork shoulder with spice rub. Place pork shoulder, garlic, onion, and apple juice in slow cooker. Cook on low for approximately 8 hours (or high for 4 to 5 hours), until fork tender.
Shred pork with two forks, discarding bones and any chunks of fat. Continue to let cook for about 30 more minutes to absorb juices. Discard garlic cloves and onion before serving pork.
For a crispy carnitas-like texture (completely optional), place pulled pork in an even layer on a baking sheet and put in oven under broiler until it gets a bit golden brown and crispy.
You'll most likely have leftover pulled pork. Refrigerate and use within 3 to 4 days (they are great in quesadillas and nachos!)

for the Pickled Pineapple

Combine vinegar, water, sugar, and salt in a bowl. Whisk together until sugar and salt is fully dissolved. Place pineapple in a bowl and pour vinegar mixture over. Cover and refrigerate for at least 1 hour, although they will last for several days.

for the Sriracha Mayo

Combine all ingredients in a small bowl.

Notes

Don't have a slow cooker? Here's one of my favorite ways to make carnitas.

Prep Time: 15 mins
Cook Time: 8 hours

Need more game day recipes as you obsess over your brackets? Cobblestone Bread Co. totally has you covered with a ton of grub ideas! And then you can post your sandwich creations with #ShareaSandwich

Follow CBC: Facebook | Instagram | Pinterest | YouTube

This is a sponsored conversation written by me on behalf of Cobblestone Bread Company via Burst Media. The opinions and text are all mine.

Southwest Chicken Stromboli

By Chris Cockren 17 Comments

PARTNER POST - Get creative with any of Castello's uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

This Southwest Chicken Stromboli comes together in under 30 minutes, making it a perfect quick and easy weeknight dinner option!

Cooking with cheese around Asheley? It's difficult. She's always been obsessed with eating the stuff. But now that she's expecting... yea, the struggle is real people.

If there is cheese sitting on the counter for more than 2.394 seconds, it's in her mouth and not in my recipe. And I mean, I can blame her. Cheese is freaking delicious, especially this Castello Jalapeno Havarti.

My only hope? Making (and then devouring) this Southwest Chicken Stromboli at 8am on a weekend, while Asheley is still sound asleep. The only thing she likes more than cheese (and avocado, cookies, and potato chips at the moment) is sleep. She loves, loves, sleep.

Let me tell you, there are few things more peaceful then whipping up some delicious grub at 8am while the wife is sleeping! Yes, I ate this for breakfast. No, I'm not ashamed. It was delicious, and I enjoyed every moment.

And yes, Asheley did make up for lost time when she woke up by eating some of this creative stromboli for lunch, as well as a healthy dose of ~~some~~ all of the extra shredded cheese I had leftover.

So lets talk cheese. This Castello Jalapeno Havarti cheese is creamy and has awesome meltability. And yea, the kick of heat is totally up my alley. What can I say, I'm a sucker for anything Southwest/Tex-Mex/Mexican.

Castello also make a few other Havarti flavors you should totally check out, like Dill, Wild Garlic, Caraway, and Herbs & Spices. Oh, and there's an Aged Havarti as well, which you may remember I used in those little addictive Havarti, Pear, and Walnut Puff Pastry Bites.

Southwest Chicken Stromboli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Total Time: 35 minutes
Yield: Serves 4

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Ingredients

Scale

1 store-bough pizza dough
2 tablespoons olive oil
1 red bell pepper, diced
1 red onion, diced
2 cups shredded or chopped cooked chicken
¾ cup frozen corn
½ cup canned black beans, drained and rinsed
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon cumin
Kosher salt
¼ cup pickled jalapenos
1 cup shredded Jalapeno Havarti Cheese
1 avocado, sliced
Sour Cream
Salsa

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Instructions

Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add red bell pepper and red onion, season generously with salt, and cook about 4-6 minutes, stirring occasionally, until vegetables soften but still have a little crunch. Add chicken, frozen corn, black beans, chili powder, garlic powder, and cumin. Stir to combine and cook until everything is warmed through, about 2-3 minutes.
Roll out pizza dough pretty thin into a large rectangle-like shape and lay flat on a baking sheet lined with parchment paper. Scoop filling in a line down the middle of the pizza dough (leaving a little blank gap at either end) and top with pickled jalapenos and shredded cheese. Feel free to use more cheese if desired. Just like if you were making a burrito, bring the sides of the pizza dough togehter in the middle, overlapping to create a seal. Pince either end and season top of dough with Kosher salt.
Cook in oven until crust is cooked through and golden brown, aboug 20-25 minutes. Remove from oven, let cool slightly, cut into slices and serve with sliced avocado, salsa, and sour cream.

Notes

Grab a rotisserie chicken at your grocery store to make things extra easy. Feel free to use any cheese that you think will taste great with these southwest flavors.

Prep Time: 10 mins
Cook Time: 25 mins

PARTNER POST - Get creative with any of Castello's uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.

Candied Harissa Spiced Nuts

By Chris Cockren 26 Comments

This post is sponsored by Dixie Crystals. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Perfect as a little mid-day snack or an elegant cocktail appetizer, these Candied Harissa Spiced Nuts are the perfect little addictive sweet and spicy bites!

I'm going to work hard to resist the urge to share inappropriate jokes, puns, and other witty comments regarding this nut recipe... and now it seems I have nothing left to write.

By the way, feel free to leave your very best nut-a-licious jokes in the comments below. That would totally make my day.

In a nutshell (sorry), these Candied Harissa Spiced Nuts are the perfect easy entertaining elegant appetizer for cocktail parties. Make 'em a day or so ahead of time and you can just fill up a bowl and let your guests ~~graze on your nuts~~ enjoy while you happily make them drinks, socialize, or attend to your other hosting responsibilities.

These Candied Harissa Nuts are also a pretty perfect sweet n' spicy mid-day snack... when you're a bit hungry but dinner is just a little too far away. Yea, you know what I'm talking about.

So what's harissa, anyway? Glad you asked. It's a Northwest African hot chili pepper paste. And don't worry my heat-fearing friends... harissa not just bleehhhh hotttttt. It's laced with flavorful roasted red peppers and lots of fragrant spices.

And once you combine harissa with the nuts and sugar in this recipe, you are left with a little warmth of heat and a whole lot of additive nut-consuming behavior.

You can grab this super easy recipe (seriously, it's like 5 ingredients and 5 minutes of prep) over at Dixie Crystals.

Candied Harissa Spiced Nuts

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No reviews

Author: Chris Cockren
Total Time: 25 minutes
Yield: 2 cups 1x

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Description

Great for a midday snack or cocktail hour appetizer, these Candied Harissa Spiced Nuts are the addictive little sweet and spicy bites.

Ingredients

Scale

1 cup raw almonds
1 cup raw cashews
3 tablespoons good-quality harissa
¼ cup + 2 tablespoons granulated sugar
3 tablespoons light brown sugar
1 teaspoon Kosher salt

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Instructions

Preheat oven to 350°F and line a baking sheet with a non-stick silicone baking mat or parchment paper.
In a medium mixing bowl, stir harissa, granulated sugar, light brown sugar, and Kosher salt until well combined. Stir in almonds and cashews to fully coat. Spread nuts on baking sheet in a single, even layer.
Cook in oven for 10 minutes, remove to briefly stir nuts, and then continue cooking for 10 minutes more. Remove from oven and let cool on baking sheet to allow nuts to harden.
Once completely cool, Candied Harissa Spiced Nuts can be stored in an air-tight container at room temperature for about 5 days.

Prep Time: 5 minutes
Cook Time: 20 minutes

Candied Harissa Spiced Nuts

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Gochujang Glazed Edamame

By Chris Cockren 42 Comments

An addictive little snack/appetizer featuring my latest obsession, the Korean condiment gochujang! These Gochujang Glazed Edamame are super quick and easy!

Put a bag of potato chips in front of Asheley, and you'll witness the second fastest now you see it, now you don't magic trick of all time. What's the fastest, you say? Putting some chips and guac in front of me. I'll house them in no time.

The same is true for edamame. Asheley and I like to have secret races whenever (always) we order a bowl of 'em at the local sushi place. We've never actually said it out loud, but we shovel them into our mouths at an alarming and semi-disgusting rate just so that we get to eat more than the other person. Sick, I know.

And although a perfectly steamed edamame pod sprinkled with just the right amount of flaky sea salt is darn near perfection, I'm also a huge fan of hitting my taste buds with an intense flavor punch. Like, for example, these Gochujang Glazed Edamame.

Gochujang Glazed Edamame

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Total Time: 10 minutes
Yield: 2 cups 1x

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Ingredients

Scale

2 cups frozen whole edamame
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 ½ teaspoons gochujang (or more for spicier)
⅛ teaspoon garlic powder
⅛ teaspoon ginger powder

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Instructions

Cook edamame according to package directions.
Combine remaining ingredients in a small skillet over medium heat and cook, stirring occasionally, until reduced to a glaze-like consistency, abut 4-5 minutes. If it gets too thick, just add in a splash of water to thin.
Toss in cooked edamame and stir to coat. Remove from heat and transfer edamame to serving dish. Devour immediately.

Notes

This is a great appetizer or snack for 2 people. Feel free to double/triple if you're feeding a larger crowd!

Prep Time: 5 mins
Cook Time: 5 mins

Bacon, Egg, and Cheese Breakfast Wontons

By Chris Cockren 37 Comments

Need an excuse to get out of bed in the morning? How about getting your creative wonton on with these Bacon, Egg, and Cheese Breakfast Wontons!

March... you're a jerkface. We've all been looking forward to you for few months now. Our arms were open wide to greet you with a hug, and instead you punched us in the face with more snow. Thus, you're a jerkface.

You know who's not a jerkface? The genius individual that first came up with the brilliant idea of combining bacon, egg, and cheese. That person rocks.

Grabbing a bacon, egg, and cheese on a roll at a local deli? Great. Putting it on a legit NY bagel? Always pretty epic. But I don't know about you... I like me some variety in life. Which is why you've seen me stuff this classic combo onto breakfast totchos (tater tot nachos), avocado toast, and even risotto and a Brussels sprout salad.

But stuffing it inside some wontons? Ermagherd YES.

Just imagine waking up on a weekend after having a really really great time the night before... and you have a big 'ole plate of these Bacon, Egg, and Cheese Breakfast Wontons waiting for you. Exactly.

True confession time. I honestly didn't have enough patience to eat these with chopsticks. Or a fork for that matter. #dontjudge #fingersarethenewchopsticks

And listen... I'm a dude and don't want to refer to those little bottles of ketchup as cute.... but come on, they are pretty freaking ~~cute~~ perfect aren't they? And it ends up that these little beauties aren't just all looks... it just may be my new favorite ketchup. It's Sir Kensington, in case you're wondering.

Bacon, Egg, and Cheese Breakfast Wontons

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No reviews

Total Time: 15 minutes
Yield: 20 Wontons 1x

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Ingredients

Scale

3 eggs, scrambled
4 slices cooked bacon, finely diced
2 to 3 tablespoons shredded cheddar cheese
20 wonton wrappers
2 tablespoons oil
Ketchup, for serving

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Instructions

Combine scrambled eggs, bacon, and cheddar cheese in a small mixing bowl. Place a little bowl of water next to your workstation as a "wash" to help seal wontons. Working one at a time, add 1 small spoonful of egg mixture to the center of each wonton wrapper. Dip a finger into the water, , and trace the perimeter of the wonton wrapper. Fold the wonton in half and seal tightly all around. Make sure there are no air pockets or holes in the wonton. Place sealed wontons under a moistened paper towel to avoid drying out.
When all wontons are folded and sealed, heat oil in a medium nonstick skillet over medium-high heat. Add wontons to pan (they should sizzle when they hit the pan... if not, oil is not hot enough yet) and cook approximately 2-3 minutes, shaking the pan occasionally, until the pan-side of the wontons are golden brown.
Add 2 tablespoons of water to skillet, cover with lid, and cook for 2 minutes, shaking occasionally. Remove cover and cook until water evaporates and dumplings are cooked through.
Transfer to a platter and serve with ketchup. Devour immediately.

Notes

To create the pleated look (or other fancy schmancy folding techniques) as you seal your wontons, just do a quick Google or YouTube search... there are plenty of video tutorials to show you how to become a wonton wrapping master. And then teach me your ways.

If you can only find square wonton wrappers (that's all I could find in my local grocery store), you can make them round like I did with the help of a cookie cutter. Feel free to leave 'em square as well.

Prep Time: 10 mins
Cook Time: 5 mins

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Southwest Sweet Potato Noodle Bowl

By Chris Cockren 21 Comments

This post is sponsored by Schick Hydro® Systems and Social Stars. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

This Southwest Sweet Potato Noodle Bowl with Kale and Avocado is healthy, gluten-free, vegetarian, and paleo-friendly!

All my food-loving friends out there can hopefully relate to this...

So, I have a lot of kitchen ~~toys~~ ~~gadgets~~ necessities packed away in my cabinets. Some of the stuff I use regularly, but there are those few things that I tend to forget about because I don't use them as often as say, my ice cream scoop. #thisiswhyimfat

I was doing some kitchen cabinet rearranging (for higher efficiency of course... my Type A brain is stupid sometimes) during my winter break from school a couple weeks back, and I totally came across my spiralizer. It was one of those moments of oh my gosh I forgot I even had this even though I knew I had it. Does that make sense? Please tell me I'm not alone here. #weirdo

And that, my friends, is how this Southwest Sweet Potato Noodle Bowl was born. I know, it's a memorable story. You're welcome.

I whipped out my spiralizer, saw a sweet potato on the counter, and immediately realized it was born for noodle greatness. A quick look in my fridge, freezer, and pantry...

oooo, I still haven't used that kale yet. Check.
Hello red pepper in the freezer. You'll be delicious. And corn! I love me some corn.
Red onions and lime, I always have you on hand on the counter. Thank you very much for your reliability.
Wow, there's actually an avocado here in the fridge. Asheley must of missed it. That's a rare opportunity that I must take advantage of.

And that's what I love about cooking. You can totally whip up an epic meal just with what you have lying around... assuming you have fridge stocked with more than beer, ketchup packets, and that I wonder how long that has been in here sandwich. Yea, you know who you are.

Speaking of epic (you see that super smooth transition... man I'm good)... ooooo, and speaking of super smooth (see, told you)...

All my dudes out there. And all my ladies that want their dudes to have super smooth skin. Check out the Schick Hydro® all new Tumblr page and give them a follow. They are all about Your Face, Your Story... Make It Epic. They want to get you ready for your everyday epic experiences with a super smooth shave.

Southwest Sweet Potato Noodle Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Total Time: 20 minutes
Yield: 2 Large Bowls 1x

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Ingredients

Scale

1 sweet potato, peeled
1 bunch kale leaves, roughly torn
1 medium red onion, thinly sliced
1 red bell pepper, chopped
¾ cup frozen corn kernels
3 tablespoons olive oil
Pinch of cumin
Pinch of chili powder
Kosher salt
Freshly ground pepper
1 avocado, chopped
1 Lime, cut into wedges
Cilantro, chopped, for garnish if desired

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Instructions

Using a spiralizer fitted with Blade C, spiralize sweet potato into noodles. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add sweet potato noodles, season generously with Kosher salt and pepper, and cover with lid. Cook, shaking pan occasionally and removing lid to stir once in a while, until noodles are "al dente". They will have a slight crunch to them. If the noodles start to stick, add two tablespoons of water (repeat as necessary) and continue to cook until noodles reach desired doneness.
Meanwhile, heat 1 tablespoon of olive oil in a medium pot over medium heat. Add kale and season generously with Kosher salt and pepper. Cook, stirring occasionally, until kale leaves are a little wilted for a chewier texture, or if you prefer it more tender, cook for longer.
Finally, in another medium skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5-7 minutes, until vegetables soften but still have a little crunch. Add frozen corn and cook for 1 minute, until warmed through.
Divide sweet potato noodles, kale, and vegetable medley among bowls. Top with chopped avocado, a lime wedge, and chopped cilantro if desired. Devour immediately.

Prep Time: 10 mins
Cook Time: 10 mins

Gluten-Free Fajita Beef Spaghetti Squash Pizza

By Chris Cockren 33 Comments

This post is sponsored by LEAP Agency and Laura's Lean Beef. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Healthy eating AND pizza?! You can have it both ways with this Gluten-Free and Paleo friendly Fajita Beef Spaghetti Squash Pizza!

I'm so excited it's almost March. That's not true. I'm just excited for warmer weather. No more freaking snow. And longer days. You have no idea how happy I am that it's light out past 5pm again.

So yea, spaghetti squash. I'm obsessed. Have been for a while... and probably always will be. I just made these epic Korean Pork Spaghetti Squash Bowls. And you remember last year, don't you? Spaghetti squash recipes for ~~days~~ weeks...

And now you can add this beauty to the list. Gluten-Free Fajita Beef Spaghetti Squash Pizza.

Yes. You can make a "pizza" crust with spaghetti squash. No. It does not taste like your typical carb-i-licious pizza crust. It'll taste like spaghetti squash... which is pretty fantastic if you love the stuff as much as me. And it's really an epic way to enjoy a gluten-free "pizza" experience without the guilt of eating pizza. It's kinda... healthy!

And here's a major key to enjoying a successful spaghetti squash pizza crust experience... after cooking the squash, you need to wring out as much of the water as possible. It's muy importante. This will yield a crispier crust. No one likes a soggy mess.

I was happy to create this Gluten-Free Fajita Beef Spaghetti Squash Pizza for Laura's Lean Beef! Laura’s ground beef is low in fat and cholesterol, free of added hormones and antibiotics, and full of beefy flavor. And when you stack it with all these fajita toppings, you get one epic faux-pizza.

Grab the recipe here!

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Cinnamon Chili Pork, Sweet Potato, and Avocado Panini

By Chris Cockren 37 Comments

This post is sponsored by Hamilton Beach. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Need a healthier sandwich option that's still big on flavor? Boom. Cinnamon Chili Pork, Sweet Potato, and Avocado Panini will totally rock your taste buds!

Well, it's back to work for this guy. I know, I'm sure you are all soooo sorry for me.

Why do these weeks always fly by so fast? My grand plans for a whole lot of productivity this week ended up (as always) in getting side-tracked with anything and everything. Doh! Asheley and I did, at least, get the majority of the baby registry completed.

And ermagherd... I really had no clue how much stuff a baby "needs". Jeez.

After hours and hours of researching infant carriers, convertible carseats, and baby monitors, a guy needs a sandwich. And my typical PB+J isn't going to come close to cutting it.

But a legit panini? Now that's what I'm talking about. This Cinnamon Chili Pork, Sweet Potato, and Avocado Panini is the real deal in the flavor department. Heck to the yes.

Since operation #stopbeingafatty is still in full effect (although I must admit this week off has been a bit indulgent in the eating department), a bit better-for-me meals is muy importante.

Luckily, these didn't taste healthy. I packed in some serious flavor... a punch of cinnamon and chili in the pork. Roasted sweet potatoes and fresh avocado. And of course a little sharp cheddar for the critical meltability factor in the panini.

Grab this recipe for Cinnamon Chili Pork, Sweet Potato, and Avocado Panini over at the official Hamilton Beach blog, Everyday Good Thinking, where I'm guest posting today.

Snag this recipe!

And big thanks to Hamilton Beach, they are offering up a great giveaway of the same panini press I used in my kitchen: Panini Grill Gourmet Sandwich Maker! One Shared Appetite reader is going to win... you gotta be in it to win it! Make it happen 😉

Healthy Korean Pork Spaghetti Squash Bowl

By Chris Cockren 24 Comments

Bring Korean flavors into your kitchen with this super easy and flavor-packed Healthy Korean Pork Spaghetti Squash Bowl with Kimchi, Avocado, and Gochjang Aioli!

Don't be jealous. I've had off all week. I know. Being a teacher definitely has its perks. It's called vacations.

During this winter break, I have been trying to accomplish a very important mission. Complete the baby registry. I thought it would be easy. Wrong. It's like a billion times harder than doing your bridal registry. Pick the wrong blender... eh, no big deal. It'll break at some point and you get a new one. But pick a wrong product for your baby? Your breathing, living child? The consequences seem a bit more serious.

My Type A personality, which has a predisposition to obsessive researching, was (and still is) a bit overwhelmed. I'm making progress, though. Slowly.

Speaking of being obsessive, I'm currently all about Korean flavors in the kitchen. You remember those Korean Pork Sweet Potato Skins from a few weeks back? Yea, that was only the start of what's coming at you. Next up is this insanely awesome and pretty darn healthy Korean Pork Spaghetti Squash Bowl.

And my ~~addiction to~~ passion for spaghetti squash is no secret. Case in point? Look at the bottom of this post for some other spaghetti squash recipes I've been whipping up lately 🙂

So let's break down why this creative spaghetti squash recipe is not only #legit but also #healthy.

Side note... my music students no longer know "#" as a pound sign when I'm introducing it as a "sharp" symbol in music. They only know it as a hashtag. Sigh.

So you've got the spaghetti squash. It's a healthier base than noodles or rice, and I personally love the subtle sweetness it has.

Then it's (healthy) flavor time... Kimchi - Avocado - Scallions - Queso Fresco. Of course the Korean Pork. And then... this guilt-free Gochujang Aioli. That's right. Guilt-free. You can slather and drizzle that creamy goodness to your heart's delight.

Healthy Korean Pork Spaghetti Squash Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Total Time: 1 hour
Yield: Serves 4

Print Recipe

Ingredients

Scale

1 medium-large spaghetti squash
1 tablespoon olive oil
Kosher salt
Freshly ground pepper
Korean Pork (recipe below)
Healthy Gochujang Aioli (recipe below)
2 avocados, chopped
¾ cup Kimchi, chopped
1 bunch scallions, chopped
¾ cup Queso Fresco, crumbled

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
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

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Instructions

Preheat your oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.
To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
Divide spaghetti squash strands among 4 bowls. Top with desired amount of Korean pork, kimchi, and avocado. Sprinkle with scallions and crumbled queso fresco, and drizzle with a good amount of gochujang aioli*. Serve immediately.

for the Korean Pork

Combine soy sauce, brown sugar, mirin, toasted sesame oil, garlic powder, onion powder, and ginger powder in a small bowl.
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 1 minutes, until it creates a quick glaze on the pork. Remove from heat.

for the Healthy Gochujang Aioli

Combine all ingredients in a small bowl. Season with Kosher salt. Can be made ahead and refrigerated until ready to serve.

Notes

*to create a clean drizzle of the Healthy Gochujang Aioli, place in a ziploc bag and snip the corner to create a makeshift pastry bag.

Prep Time: 15 mins
Cook Time: 45 mins

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Bacon Jam and Egg Avocado Toast

By Chris Cockren 40 Comments

This post is sponsored by Schick Hydro® Systems and Social Stars. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Be trendy. Get your creative avocado toast on. Be epic. Make this Bacon Jam and Egg Avocado Toast for breakfast. It's totally a meal worth waking up for!

Question for all my ladies out there. Did you have any pregnancy food cravings? Asheley really hasn't yet (I have, but that's just because I'm a fatty that loves food). And I mean, she always craves pickles and avocado (separate, not together... that would be gross), but that's not unique to her pregnancy or anything.

I literally had to hide these avocados from Asheley in the garage just so I could actually make this Bacon Jam and Egg Avocado Toast. If I leave 'em on the counter or in the fridge, she has the insane ability to transform herself into a bloodhound and sniff out all traces of the stuff.

Needless to say, Asheley is really happy that Avocado Toast is pretty darn trendy right now. Unique takes on the stuff are popping up in trendy restaurants and are being featured in pretty much every food magazine out there. And since Shared Appetite has become known as a beacon for all things trendy (that's what sarcasm in print looks like), I wanted to get in on the creative avocado toast action.

Enter this epic Bacon Jam and Egg Avocado Toast.

People, let's just get this out of the way. Screw ketchup, mustard, and mayo. There's a new condiment in town that will completely change your life. Bacon Jam.

Say it with me. Bacon Jam.

You will want to put it on anything and everything. You'll find yourself desiring to eat bacon jam straight up, bathe in it, and even snuggle up with it as you catch up on your DVR with The Bachelor or whatever other trashy reality TV show you're obsessed with (how did he know?!).

The jam is a bit sweet. A bit acidic. And most importantly. Full of bacon.

And check it out. This is pretty darn exciting. Are you a creative person? Do you love taking pics with your phone AND dabbling in a bit of customized design? You're totally going to love the Studio App!

You can take or upload a photo, and then add all sorts of design elements like shapes, text, and filters. Even better, for foodies like me, there are all these premade designed stamps that you can add to your photos for a super big impact. I had so much fun playing around the app... it's pretty addicting!

And now you can get in on the action. Join Schick® Hydro's Make It Epic campaign by sharing your epic moments with the Studio App.

I shared this totally epic breakfast with the Studio App and added some fun text to the photo!

Bacon Jam and Egg Avocado Toast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 30 minutes
Yield: 4 Servings 1x

Print Recipe

Ingredients

Scale

4 thick slices crusty bread, toasted
4 poached eggs
2 avocados
Bacon Jam (recipe below)
Kosher salt
Freshly ground black pepper

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 apple cider or apple juice
¼ cup apple cider vinegar
Kosher salt

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Instructions

Mash avocado in a small bowl and season with salt and freshly ground pepper. Top toasted crusty bread slices with a layer of mashed avocado, a heaping spoonful of bacon jam, and a poached egg. Sprinkle egg with Kosher salt and freshly ground black pepper. Devour.

for the Bacon Jam

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 tabespoons of bacon drippings in dutch oven and discard the rest.
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, apple cider/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 apple cider/juice or water, ¼ cup at a time (I added ¼ cup total). You want the onions to be meltingly soft and the mixture to be thick and syrupy.
Let cool and then pulse in food processor or with immersion blender to desired consistency. This will make much more than you need for this avocado toast. 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.

Prep Time: 10 mins
Cook Time: 20 mins

Chocolate Chambord Donut Bread Pudding

By Chris Cockren 29 Comments

This post is sponsored by Dixie Crystals. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

Transform your favorite breakfast treat into a stunning and sophisticated dessert with this super easy recipe for Chocolate Chambord Donut Bread Pudding!

Asheley has tried almost every single recipe here on Shared Appetite... whether she wants to or not. It's one of the ~~requirements~~ perks of being married to a food blogger.

She thankfully likes most of the recipes being pumped out of our kitchen, but she also isn't afraid to let me know when something is a major flop. And then, there are those times that I know I hit the flavor jackpot... her eyes grow wide and the speed with which the fork goes from plate to mouth increases rapidly.

This Chocolate Chambord Donut Bread Pudding is hands down her favorite new recipe of the last few months.

Although Asheley is eating for 2, she really hasn't been able to eat a lot of food at one time. It's all about small meals for her. But this Chocolate Chambord Doughnut Bread Pudding? Yea, she downed the entire thing.

So what exactly is donut bread pudding? Imagine bread pudding... but made with donuts. Yes. Heck yes.

The end product is a super creamy, custardy, and rich donut experience. It's basically pure bliss on a plate.

And best part? It only takes about 5 minutes of active prep to make these Chocolate Chambord Donut Bread Puddings happen.

Valentine's Day? Make this donut bread pudding. Date Night? Make this donut bread pudding. Dinner Party? Make this donut bread pudding.

Super easy to make. Ridiculously delicious to eat. People, I cannot stress enough... make this Chocolate Chambord Donut Bread Pudding.

Chocolate Chambord Donut Bread Pudding

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No reviews

Author: Chris Cockren
Total Time: 45 minutes
Yield: 2 servings 1x

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Description

Making this Chocolate Chambord Doughnut Bread Pudding is a great way to impress. Chocolate cake donuts and Chambord pair perfectly, and your special someone will love this indulgent and playful twist on traditional bread pudding.

Ingredients

Scale

2 tablespoons unsalted butter, softened
¼ cup granulated sugar
1 large egg, lightly beaten
½ cup heavy cream
½ teaspoon vanilla extract
Pinch Kosher salt
3 chocolate cake doughnuts
1 tablespoon Chambord liqueur
Powdered sugar, for garnish

Raspberry Chambord Sauce

6 ounces frozen raspberries
3 tablespoons Chambord liqueur
½ tablespoon granulated sugar
½ teaspoon cornstarch
¾ teaspoon water

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Instructions

Preheat oven to 350°F. Combine butter and sugar in a food processor just until well combined. Add egg, heavy cream, vanilla, and a pinch of Kosher salt, and blend until well combined.
Lightly butter 2 individual ramekins. Break apart doughnuts into bite-sized pieces and tightly layer in ramekins. Pour custard mixture over the doughnuts (just until they are covered) and let soak for approximately 5-10 minutes. Place a drinking glass or similar object on top of ramekins to keep the doughnuts pieces submerged in custard mixture during this time.
Cover ramekins with foil and bake approximately 30-35 minutes, until the custard is just set, but still soft. Remove from oven and drizzle about ½ tablespoon of Chambord (or more if you want a stronger flavor) over the top of each bread pudding. Let cool slightly.
When ready to serve, either keep bread pudding in ramekin and serve with a side of the Raspberry Chambord sauce, or run a knife along the edge of ramekin and unmold bread pudding by inverting onto a plate. Drizzle with Raspberry Chambord sauce. Sprinkle with powdered sugar, if desired, for garnish.

Raspberry Chambord Sauce

In a small saucepan over medium-high heat, bring the raspberries, Chambord, and sugar to a boil. Simmer for about 2 minutes, stirring frequently, until raspberries are broken down. Pour mixture through a fine mesh sieve into another small saucepan, pushing on solids to release as much sauce as possible. Return mixture to heat and simmer another 2 minutes, stirring frequently.
Meanwhile in a small bowl, dissolve cornstarch in water. Slowly add cornstarch slurry into sauce, stirring constantly until it has thickened. Remove from heat and chill until ready to serve.

Prep Time: 15 minutes
Cook Time: 30 minutes

Chocolate Chambord Donut Bread Pudding | sharedappetite.com

Chocolate Chambord Doughnut Bread Pudding

More Dessert Options?

Vegan + Dairy-Free Dark Chocolate Peanut Butter Mousse

Nutella-Stuffed Red Velvet Chocolate Chip Cookies

Personalized Chocolate Chambord Truffles

Personalized Chocolate Chambord Truffles

By Chris Cockren 24 Comments

Make a big statement this Valentine's Day by making these super decadent and luxurious DIY Personalized Chocolate Chambord Truffles.

Oh, hello February. You're here. And I didn't even need to check a calendar to realize it. Nope, the frigid temperatures and piles of snow and ice on the ground here in NY were clue #1. And clues #2 through #10?Just step into any store. Your eyes will be bombarded with heart shaped boxes filled with mediocre chocolates, overpriced limp roses, and a general overload of all things red and pink.

Yup. Valentine's Day is this week. Are you ready? Do you have that special something for your special someone?

Guys in the room... I'm gong to hook you up and save the day. Sure, we of course could take the easy road and just snag one of those $9.99 boxes of chocolate and run to grab one of the few Valentine's Day cards left on the shelves (because, duh, we again waited until the very last minute to get a card), but that special woman in your life deserves something... special.

A gift that screams, yup, I am super thoughtful, romantic, and actually created this very special DIY Valentine's Day gift just for you. Gentlemen. This is how you win on Valentine's Day this year.

And ladies. Don't you go anywhere. You know your man would totally enjoy these Chocolate Chambord Truffles. We might not oooo and awww at the cute-sy DIY lettering stuff, but we'll be all over the flavor party going on in these Personalized Chocolate Chambord Truffles.

That's right. I totally went to the local arts and crafts store (in a crazy snowstorm, might I add) to buy a letter stamp kit. And yea, it's a super cheesy touch to these truffles. But hey, Valentine's Day is that kinda holiday.

Please tell me you've seen one of those #pinterestfail round-ups floating around the interwebs. So hysterical. Good news is that these Personalized Chocolate Chambord Truffles are totally do-able... and this is coming from the king of arts + crafts fails.

As your date for the evening is slowly savoring ever little morsel of these rich and decadent truffles, you can explain to them how they were made without any heavy cream. Blasphemy! Truffles can't be made without heavy cream!

No, really, there's no heavy cream up in here. Instead, these truffles just use some butter and an egg yolk! It makes for one super luxurious and creamy truffle experience.

And now that Asheley and I are expecting our little miracle to arrive this June (I'm excited and terrified all at the same time), it's extra important to me that every single piece of food that enters Asheley's body is 100% safe. And thanks to Safest Choice Eggs and their awesome pasteurization process, I can have 100% peace of mind as I watch her devour these Personalized Chocolate Chambord Truffles.

Personalized Chocolate Chambord Truffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 30 minutes (plus 2+ hours cooling time)
Yield: 20 truffles 1x

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Ingredients

Scale

8 ounces dark chocolate, finely chopped
5 tablespoons unsalted butter, cubed
¼ teaspoon vanilla extract
2 tablespoons Chambord liqueur
1 Davidson's Safest Choice® pasteurized egg yolk
¼ cup boiling water
Kosher salt
Cocoa powder, for coating

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Instructions

Combine finely chopped chocolate, butter, and a pinch of Kosher salt in a medium glass mixing bowl. Microwave in 30 second intervals on half-power, stirring between each interval, until chocolate is just melted. Alternatively, heat over medium-low heat in a small saucepan until just melted. Stir in vanilla extract and Chambord liqueur. Set aside.
Place egg yolk in a small bowl and whisk slightly. Pour boiling water in a slow, steady stream down the side of the bowl while constantly whisking egg yolk. This will prevent egg yolk from scrambling while you incorporate the boiling water. Continue whisking until water is fully combined with egg yolk. Pour through a fine mesh sieve into the melted chocolate mixture. Whisk until fully incorporated and smooth.
Line a small square pan with parchment or wax paper. Let parchment paper hang over sides of pan for easy removal. Pour in truffle mixture and refrigerate until firm, at least two hours but preferably overnight.
Lift parchment paper out of pan to remove truffles. Cut truffles into bite-sized squares. To aid in clean slices, dip knife in hot water and wipe clean in between each cut.
Pour a bit of cocoa powder in a small bowl and dip truffles, one at a time, to coat.
If desired, imprints can be made with a special message by using letter stamps (available at most arts and crafts stores). Lightly coat stamps with a little oil before pressing into each truffle (clean and repeat as necessary). It might take a couple of tries to find the "sweet spot" of how much oil and pressure to use when stamping each truffle. Truffles can always be re-dipped in cocoa powder to try again if needed.

Prep Time: 15 minutes
Cook Time: 15 minutes

Chocolate Chambord Truffles

Need More Dessert Options?

Chocolate Chambord Donut Bread Pudding

Vegan + Dairy-Free Dark Chocolate Peanut Butter Mousse

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Vegan and Dairy-Free Dark Chocolate Peanut Butter Mousse

By Chris Cockren 60 Comments

Indulgent, decadent, and healthy(ish)?! This Vegan and Dairy-Free Dark Chocolate Peanut Butter Mousse has a secret ingredient that you'll never guess!

Valentine's Day is next week. Are you currently scheming up romantic ways to wow your spouse... woo your special someone... enjoy a quiet night on the couch with a bowl of something decadent and your remote clicking through your Netflix queue? That last one actually sounds pretty glorious.

So I know it might sound a little weird to talk about my friend Tyler at this point. There will be no woo-ing between us. And don't you worry, I actually have a lovely little Valentine's weekend NYC getaway planned for Asheley and I (we have to fit as much fun stuff as possible in these next couple of months before our little miracle shows up this June and completely changes everything).

But back to Tyler. And Valentine's Day. This is weird, but I'm embracing it. Tyler can't have dairy. Well he can, but the painful after effects aren't worth the momentary indulgence. Or so he says. And I feel bad... because I want the poor guy to be able to enjoy dessert when he comes over to our house, but it's rare to have a completely dairy-free dessert option that's also holy crap this is amazing worthy.

Then this happened... Vegan and Dairy-Free Dark Chocolate Peanut Butter Mousse. And I can't stop making it. Neither can Tyler. We've had tons of people try it, and no one ever, even for a moment, possibly thought this was dairy-free.

Guys, can I be honest? Once in a while I get really excited about a recipe. THIS is one of those recipes. I'm 99% sure you'll love this, whether you're into the vegan and dairy-free thing or not.

So here's the Valentine's Day correlation. You need to make this for Valentine's Day (or date night, or special dinner party, or because you have a pulse and enjoy the finer things in life) if:

your special someone is lactose intolerant.
you can't have dairy and want to eat dessert, and don't want to spend your time after dessert in a less-than-desirable-state.
you can't have dairy and want to enjoy something both you and your special someone will enjoy.
you like to play the game (I do) guess what secret ingredient is?!?!
you find yourself enjoying V-day solo this year and there are no more acceptable Ben & Jerry flavors left in the grocery store.

And listen. I know what some of you are thinking. You've totally been burned in the past by vegan dessert recipes or dairy-free dessert recipes that claimed to be sooooo amazing.

Guys, I promise you. This is the real deal. Like, this Vegan and Dairy Free Dark Chocolate Peanut Butter Mousse is seriously decadent and indulgent. It's thick. It's creamy. And oh yea, it's rich. Best of all, you'll would never ever guess that this is vegan or dairy-free.

Even if you can consume dairy like me, you'll love this... especially because it has no heavy cream and is a bit healthier than the real stuff.

So are you dying to know what the secret ingredient is? I've played this game with a few trusted food-loving friends of mine and not one of them guessed it right.

Avocado? Egg? Mayo? Xantham Gum? All those were guesses from some of my friends. And they were all wrong.

::drum roll::

Silken Tofu.

That's right, silken tofu. It's pretty much flavorless and whips into pure creamy and smooth goodness... making it a prime candidate for this mousse.

Vegan and Dairy-Free Dark Chocolate Peanut Butter Mousse

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Total Time: 10 minutes
Yield: 4 Servings 1x

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Ingredients

Scale

1 (12 ounce) package organic silken tofu, drained
4 ¼ ounces high-quality dark chocolate, finely chopped*
½ cup creamy peanut butter
¼ cup unsweetened cocoa powder
¼ cup unsweetened almond milk
½ cup coconut sugar (or granulated sugar)

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Instructions

Combine dark chocolate, peanut butter, cocoa powder, almond milk, and 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!).
Meanwhile, place silken tofu in a food processor or blender and blend until very smooth, about 2 minutes. Add in melted chocolate mixture and blend until just combined.
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 four bowls and top with coconut whipped cream** and chocolate shavings, if desired.

Notes

*if making this vegan, make sure to get a good vegan dark chocolate.
**a quick Google search of Coconut Whipped Cream will give you plenty of recipes to choose from.

Prep Time: 10 mins

More Healthy(ish) Desserts?

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Gluten-Free Fudgy Avocado Brownies

Paleo and Dairy-Free Acai Banana Ice Cream

$300 Amazon Gift Card Valentine's Day Giveaway!

By Chris Cockren 3 Comments

Screw those crappy boxed chocolates and overpriced roses. The cheaply made chocolates taste like wax and the roses will die in a couple days anyway.

I've teamed up with the awesome group of food bloggers above to give you a real Valentine's Day gift this year. A $300 Amazon gift card!

But Chris, why are you and your food blogger friends being so generous?!

Because you're awesome and we want to say thanks for being you.

Just make sure you enter TODAY, because the giveaway only runs between February 2nd - 9th.

The details... one winner will be chosen and notified via email on February 11th. Winner will have one week to respond to verify their email. Make sure you do that, because failure to respond will result in a forfeiture of this awesome gift card and someone else's day will get a whole lot better. Giveaway gift card will be emailed.

Bumble Bee SuperFresh - Date Night Made Easy!

By Chris Cockren 8 Comments

This post is sponsored by Bumble Bee SuperFresh® and FitFluential. As always, all opinions are my own. Thanks for supporting the brands that support Shared Appetite! #BBSuperFresh

Typically in a relationship, one of you is in charge in the kitchen and probably cooks about 90% of the time. But once in a while, your significant other wants to make you feel special. They want to make you something remarkable, but may not know how. Today, I want to talk to all them.

Whether you are planning a special Valentine's Day dinner for your someone special or a little date night meal, I have a lightning quick, ridiculously easy, and super flavorful option for you.

Bumble Bee SuperFresh®. With seven flavor varieties of seafood options to choose from and an almost fool-proof ease in preparation, you can pretty much guarantee a fantastic dinner... and you can even take all the credit 😉

Can I be honest? When I first went to the frozen seafood section of my local grocery store to pick up Bumble Bee SuperFresh, I didn't have high expectations. I mean really... frozen food has a pretty negative connotation, especially when seafood is involved.

But guys, I was very pleasantly surprised.

It didn't taste frozen. It didn't taste artificial like we've come to expect from frozen meals.

I tasted freshness and real, quality flavors!

And really, it makes sense... Bumble Bee SuperFresh is fanatical about freshness... they flash freeze their seafood and vacuum-package it to keep the intregity of flavor and texture on point, and eliminate the need to use any sort of preservatives. No preservatives!

And good news gluten-free friends. The entire lineup of seafood choices from Bumble Bee SuperFresh® are gluten-free!

I sampled two of their SuperFresh seafood options...

Tilapia with Lemon, Pepper & Herbs - you can't get easier preparation than this. I simply placed the frozen,seasoned filet in the enclosed paper pouch, put it in the oven, and had a beautiful meal waiting for me in just under 20 minutes. The parchment pouch allowed the fish to remain very moist, tender, and flaky. And the flavor was totally on point... the lemon and herbs kept the fish tasting light, fresh, and bright.

Spicy Shrimp Romesco - Made in a skillet on the stovetop, this was done in under 10 minutes! And holy flavor party Batman... that romesco sauce was incredible. It was rich, a little spicy, and absolutely intoxicating. I served it on top of some pasta to make for one heck of a meal.

And get this. They've made your date night prep extra easy by giving you full menu ideas! Check out these Bumble Bee SuperFresh® Menu Ideas for recipes (from appetizers through dessert!) and cool wine pairing ideas!

Look for all seven varieties of Bumble Bee SuperFresh® in your local grocery store:

Tilapia with Garlic and Extra Virgin Olive Oil
Tilapia with Lemon, Pepper & Herbs
Lemon Shrimp with Garlic & Herbs
Spicy Shrimp Romesco
Salmon with Garden Pesto
Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil
Petite Scallops with White Wine & Garlic-Herb Butter

All varieties come with two servings, and everything you need (including baking parchment pouches and seasonings) come in the packaging. And dinner is ready in under 20 minutes... just enough time to open up that bottle of wine and set the table for a romantic evening together.

And remember, we are talking ridiculously easy prep here, even for = the most inexperienced cooks. Here's to a successful Valentine's Day/date night dinner!

This post is sponsored by FitFluential on behalf of Bumble Bee SuperFresh.

Korean Pork Sweet Potato Skins

By Chris Cockren 32 Comments

These Gluten-Free Korean Pork Sweet Potato Skins are packed with huge flavors... kimchi, avocado, and a healthy gochujang aioli! A healthy game day recipe!

Good news. NYC didn't get that huge armageddon-sized blizzard that the media hyped up for over a week.

Bad news. I live on Long Island, about an hour from NYC. We got said blizzard.

Good news. It's my first winter with a snow blower. And it's bad donkey.

Bad news. It's only January, so we have a few more months of dealing whis all this powdered white crap.

Good news. The BIG GAME is this Sunday! And although I couldn't care less who wins, I do care big time about what I'll be eating that day.

And since I'm trying to eat a bit healthier lately (oh, you too?), it's time to call an audible on those classic potato skins. Boom. Korean Pork Sweet Potato Skins.

And we all know I can't do boring when I'm eating healthy. Because really, I don't want to feel like I'm eating healthy. It's all about BIG flavors.

Korean Pork. Kimchi. Avocado. Scallions. Queso Fresco.

...and even a guilt-free Gochujang Aioli made with Greek yogurt.

So go ahead. Enjoy the Big Game, eat fantastic food, AND stay on track with all your healthy goals for this year. And if you need more healthy game day food ideas, just scroll down to the bottom of this post 🙂

Korean Pork Sweet Potato Skins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Total Time: 1 hour
Yield: 10 Sweet Potato Skins 1x

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Ingredients

Scale

5 medium sweet potatoes
Olive oil
Kosher salt
Korean Pork (recipe below)
Healthy Gochujang Aioli (recipe below)
1 avocado, chopped
½ cup Kimchi, chopped
3 scallions, chopped
½ cup Queso Fresco, crumbled

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
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ginger powder

for the Healthy Gochujang Aioli

½ cup plain Greek yogurt
1 ½ tablespoons gochujang
⅛ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon garlic powder
Kosher salt

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Instructions

Preheat oven to 400° F. Wash your sweet potatoes and pierce each one several times with a fork. Lightly brush sweet potatoes with olive oil and sprinkle with Kosher salt. Place the sweet potatoes on an aluminum-foil lined baking sheet and bake until tender, about 45-60 minutes, depending upon size of sweet potato. Slice cooked sweet potaotes in half and let cool for about 10 minutes.
Scrape some of the sweet potato out of each peel, leaving a medium size layer of flesh inside the peel so that it can maintain its structure (reserve the scooped out flesh for another use). Lightly brush skins with olive oil (too much olive oil and skins will be soggy) and bake for about 10 minutes until crisp.
Top sweet potato skins with Korean Pork, chopped avocado and Kimchi, sprinkle with scallions and queso fresco, and drizzle with Gochujang Aioli*. Devour immediately.

for the Korean Pork

Combine soy sauce, brown sugar, mirin, toasted sesame oil, garlic powder, onion powder, and ginger powder in a small bowl.
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 1 minutes, until it creates a quick glaze on the pork. Remove from heat.

for the Healthy Gochujang Aioli

Combine all ingredients in a small bowl. Season with Kosher salt. Can be made ahead and refrigerated until ready to serve.

Notes

*to create a clean drizzle of the Healthy Gochujang Aioli on sweet potato skins, place in a ziploc bag and snip the corner to create a makeshift pastry bag.

Prep Time: 20 mins
Cook Time: 40 mins

Need More Healthy Game Day Food?

Healthy Buffalo Chicken Salad Sandwich

Vegan Thai Peanut Sweet Potato Skins

Trader Joe's Kale + Spinach Greek Yogurt Dip

Three Creative Guacamole Recipes

Skinny Jalapeno Kale Cornbread Muffins

By Chris Cockren

This post is sponsored by MELT® Organic and Tap Influence. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite. #ButterImprovement

A better-for-you version that's also gluten-free! These Skinny Jalapeno Kale Cornbread Muffins are packed with flavor and make for a perfect side dish!

I currently have two choices. Go outside and begin shoveling, or sit here and share this skinny cornbread recipe with you. Decisions, decisions...

Eh, screw the snow. It's actually still coming down, and this guy doesn't have school today, so I have nothing but time to get the driveway cleared 🙂 But this cornbread... you guys need to know about this cornbread.

I'm kinda sorta (I am) obsessed with the stuff. Anytime it's on a menu at a restaurant, it's automatically ordered. It's the perfect side for some good ole' barbecue and my current winter obsession: chili! Specifically, my Fire Roasted Chili with Beer Braised Short Ribs. I normally whip up some of my Honey Jalapeno Cornbread to go with it, but I'm currently trying to chisel out some sort of defined body shape (and I've been told round is not a defined body shape).

But these puppies. These Skinny Jalapeno Kale Cornbread Muffins. They are low fat. Low sugar. Gluten-free. Packed with kale. Are kept moist with a secret ingredient. Oh, and they taste pretty darn great.

Want to know what the secret ingredient is? Of course you do. It's something I've never ever tried before. Something I always thought was icky.

Cottage cheese.

Yup. And you don't even taste it in the muffins. It just helps keep the cornbread nice and moist.

And apparently kale is some sort of superfood. So I figured, let's sneak some of that super-ness into some cornbread. That way maybe Asheley will let me eat two of them 😉

Let's talk MELT® Organic. I have to be honest. This is the first time I've tried the stuff. And... it's really good!

It's everything you would expect to find in butter... rich, creamy, luscious. BUT... it's made with a blend of good fats, like virgin coconut and flax seed oils. And get this. MELT® Organic spreads are dairy free, soy free, trans-fat free, and gluten free. Even better? They are certified organic and Non GMO. That's huge.

Wherever you can use butter, you can use MELT. It bakes, sizzles, drizzles, and melts just like butter, but with half the saturated fat and fewer calories.

I used the Rich & Creamy (original) flavor for these skinny jalapeno kale cornbread muffins, but make sure to check out their Honey and Chocolate flavors as well! Here's a handy dandy store locator so you can find yourself some MELT. Do it.

Skinny Jalapeno Kale Cornbread Muffins

Total Time: 30 minutes
Yield: Approximately 18 Muffins 1x

Print Recipe

Ingredients

Scale

1 cup cornmeal
1 cup gluten-free flour
1 teaspoon baking powder
¾ teaspoon Kosher salt
2 tablespoons honey
2 eggs, whisked
¾ cup skim milk
1 cup low-fat cottage cheese (small curd)
2 tablespoons MELT Organic spread (or butter), melted
1 cup frozen corn, thawed
2 jalapenos, finely chopped
1 cup frozen kale, thawed

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Instructions

Preheat oven to 375°F. Grease muffin tin with nonstick spray (or use cupcake liners).
Mix cornmeal, gluten free flour, baking powder, and Kosher salt in a small bowl. In a medium mixing bowl, combine honey, eggs, skim milk, cottage cheese, and MELT Organic spread. Fully combine dry ingredients into the wet ingredients, and then stir in corn, jalapeno, and kale. Batter will be pretty wet.
Using a spoon, fill muffin tin ⅔ full with cornbread batter. Bake for approximately 20 minutes, until a toothpick pushed into the center comes out clean. Remove muffins to a cooling rack and let cool slightly before devouring. Serve warm. You can freeze leftover cornbread muffins and reheat wrapped in aluminum foil in oven.

Prep Time: 10 mins
Cook Time: 20 mins

What to serve with this cornbread? Boom.

Fire Roasted Chili with Beer-Braised Short Ribs

MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate.

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

10 Creative Artisan Ketchup Flavors

By Chris Cockren 23 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions, as well as the recipe herein, are mine alone. #GameTimeGrub #CollectiveBias

Looking to be trendy and want a game day easy entertaining idea? Serve up a big batch of fries with these 10 Creative Artisan Ketchup Flavors!

It's here. The Big Game is upon us. Time to inflate those footballs (max capacity, of course) and get your game day menu planned. Whether you go all out with grub like with these Loaded Baked Potato Totchos or Bacon Wrapped Buffalo Chicken Jalapeno Poppers, or decide to lighten it up with Vegan Thai Sweet Potato Skins or Healthy Buffalo Chicken Salad Sandwiches, it's time to get pumped for some fantastic eats.

And if you need some more food inspiration, here's my full list of game day recipes. There are some doozies in there, so feel free to take a browse 🙂

So... want to be trendy this year? Want to be hip and with it and cool as the youngins' call it now? Say it with me. Artisan ketchup flavors. They are popping up in restaurants all over. And get this... at a food conference I attended this past fall at Better Homes and Gardens, their food editors predicted creative artisan ketchup flavors to be one of the trendiest condiments of the year.

So go ahead, be trendy... serve up some Alexia Sweet Potato Fries, Smart Classics Crinkle Cut Fries, and/or Crispy Onion Rings and get your creative artisan ketchup flavors on. It's quintessential easy entertaining (that's right, I just used quintessential in a sentence).

I've been a fan of Alexia Foods for quite a while now. The fries are all-natural, on point in flavor, and always bake up nice and crispy. And now with their Smart Classics Crinkle Cut Fries, you can eat 'em guilt free. They are 98% fat free, have 0 grams of trans fat, and are only 100 calories per serving. Boom.

Oh, and I know the title of this post is 10 Creative Artisan Ketchup Flavors. There's actually 11 to choose from in the recipe below. That extra one is a bonus. You're welcome 😉

What's your game day plan? Are you cooking up something outrageous?! Tell me in the comments. I'd love to hear what great recipes you guys are cooking up!

10 Creative Artisan Ketchup Flavors

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Total Time: 15 minutes
Yield: 11 Artisan Ketchup Flavors 1x

Print Recipe

Ingredients

Scale

Roasted Red Pepper Ketchup

¼ cup ketchup
2 tablespoons finely chopped roasted red peppers
¼ teaspoon garlic powder
1 teaspoon red wine vinegar

Gochujang Brown Sugar Ketchup

¼ cup ketchup
1 tablespoon gochujang
1 tablespoon brown sugar
¼ teaspoon garlic powder
¼ teaspoon ginger powder

BBQ Ketchup

¼ cup ketchup
2 tablespoons BBQ sauce
1 teaspoon brown sugar

Sriracha Honey Ketchup

¼ cup ketchup
1 tablespoon sriracha
½ tablespoon honey
Squeeze of lime juice

Cumin-Chili Ketcup

¼ cup ketchup
¼ teaspoon cumin
¼ teaspoon chili powder
Squeeze of lime juice

Curry Ketchup

¼ cup ketchup
¼ teaspoon curry powder
Squeeze of lime juice

Horseradish Ketchup

¼ cup ketchup
¼ teaspoon prepared horseradish

Teriyaki Ketchup

¼ cup ketchup
2 teaspoons teriyaki sauce

Sweet Chili Ketchup

¼ cup ketchup
2 tablespoons sweet chili sauce

Salsa Ketchup

¼ cup ketchup
2 tablespoons salsa
¼ teaspooon chili powder
¼ teaspoon garlic powder
Squeze of lime juice

Balsamic Ketchup

¼ cup ketchup
1 tablespoon balsamic vinegar
¼ teaspoon garlic powder

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Instructions

For each ketchup, combine ingredients in a small bowl. Let sit for at least 10 minutes to allow flavors to meld. Alternatively, you can make ahead and refrigerate until ready to serve. Before serving, taste ketchups and adjust seasonings, adding more spices and lime juice as desired.
Serve condiments alongside fries, sweet potato fries, and/or onion rings!

Prep Time: 15 mins

I headed to Walmart to grab my Alexia Fries. Hey, do you need more Alexia #GameTimeGrub ideas? Head over here for more recipe inspiration!

Follow Alexia Foods on Facebook and Pinterest!

Vegan Thai Peanut Sweet Potato Skins

By Chris Cockren 35 Comments

Want to keep your New Year's resolution and still chow down at the Big Game? Try this healthier game day recipe for Vegan Thai Peanut Sweet Potato Skins!

It's that time of year again. For one day and one day only, I actually care about a ~~foosball~~ football game. Not so much to root for a specific team or to care if the balls are actually inflated all the way. Ahem... Patriots.

For me, it's all about seeing if the halftime show will actually be decent (probably not), if I can overcome my lifetime losing streak in the football pool at work (fat chance), and of course, to watch the creative commercials and enjoying a large consumption of food.

For this year though, that large consumption of good eats has to be healthy game day food. Because this guy wants to fit back into his skinny jeans and modern fit shirts (i.e. my regular clothes that my fat butt doesn't fit into anymore) AND get his football grub on at the same time.

Case in point? Potato skins. Just because I've got some extra squishiness (is that a word?) going on doesn't mean I don't want me some 'tater skins. But this year, I'm going in a different healthier direction with these Vegan Thai Peanut Sweet Potato Skins.

That's right. You heard that correct. These puppies are vegan friendly. Sweet potatoes. Broccoli. Edamame. Scallions. Peanut sauce. Boom.

Side note... does anyone else wish it was socially acceptable to actual drink peanut sauce from a glass? I'm asking for a friend, of course.

Vegan Thai Peanut Sweet Potato Skins

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5 from 1 review

Total Time: 55 minutes
Yield: 10 Sweet Potato Skins 1x

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Ingredients

Scale

5 medium sweet potatoes
Olive oil
Kosher salt
1 large head broccoli, cut into bite-sized florets
1 cup cooked edamame beans
1 bunch scallions, chopped
½ cup chopped peanuts, for garnish, if desired
Peanut sauce (recipe below)

for the Peanut Sauce

½ cup peanut butter
1 cup coconut milk (from a can, not a box)
2 cloves garlic
½ tablespoon fresh ginger (about the same size as the 2 cloves garlic)
1 tablespon soy sauce
½ tablespoon rice wine vinegar
½ tablespoon granulated sugar or coconut sugar
1 lime, juiced
Sriracha, if desired

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Instructions

Preheat oven to 400° F. Wash your sweet potatoes and pierce each one several times with a fork. Lightly brush sweet potatoes with olive oil and sprinkle with Kosher salt. Place the sweet potatoes on an aluminum-foil lined baking sheet and bake until tender, about 45-60 minutes, depending upon size of sweet potato. Slice cooked sweet potaotes in half and let cool for about 10 minutes.
Meanwhile, cook broccoli by either steaming or oven roasting. I prefer oven roasted broccoli. Simply place florets on an aluminum foil lined baking sheet and drizzle with olive oil and sprinkle generously with Kosher salt. Toss to coat and roast in 400°F oven for approximately 15-20 minutes.
Scrape some of the sweet potato out of each peel, leaving a medium size layer of flesh inside the peel so that it can maintain its structure (reserve the scooped out flesh for another use). Lightly brush skins with olive oil (too much olive oil and skins will be soggy) and bake for about 10 minutes until crisp. Remove skins from oven and stuff with cooked broccoli and edamame, scallions, and chopped peanuts (if using). Drizzle with peanut sauce and devour immediately.

for the Peanut Sauce.

Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, lime juice, and a squeeze of sriracha (if desired) into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
Extra peanut sauce can be refrigerated for a few days (it may harden a bit in the fridge, thaw and stir before next application). Use as a sauce for poultry and meat, or as a dressing for salad.

Notes

If you prefer, you can substitute a large pinch of garlic powder and ginger powder for the fresh garlic and ginger in the peanut suace.

Prep Time: 10 mins
Cook Time: 45 mins

Looking for more Game Day Eats?

Bacon Wrapped Buffalo Chicken Jalapeno Poppers

Loaded Baked Potato Totchos (Tater Tot Nachos)

DIY Brownie Sundae Klondike Bars

Slow Cooker Buffalo Chicken Sliders with Avocado Ranch

Fire Roasted Chili with Beer Braised short Ribs and Honey Jalapeno Cornbread Croutons

Healthy Buffalo Chicken Salad Sandwich

Trader Joe's Spinach and Kale Greek Yogurt Dip

Three Creative Guacamole Recipes

My Yogurt Breakfast Routine

By Chris Cockren

This post is sponsored by Yulu Yogurt and Tap Influence. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

It's no secret that I'm not one of those super obsessed breakfast people. Growing up, I would go into a fit of anger whenever my mom tried to spring one of those breakfast for dinner omelets on me. Heck no. And I don't understand why diners serve breakfast all day long. I love me chocolate chip pancakes, but I refuse to order it unless it's breakfast time.

I know, I know. I'm probably in the minority here. And that's cool. I accept it. I embrace it. We can all still peacefully coexist. I just personally see breakfast as a necessary stepping stone to lunch and dinner.

99% of the time, my morning eats consists of one thing and one thing only. Yogurt breakfast.

It's quick. It's easy. And it's pretty darn delicious. And now that I'm trying to eat better and drop some unwanted weight (i.e. my opereation #stopbeingafatty), I down a container of yogurt after every morning workout.

Chris, you're working out?! Yea... I'm doing T-25. I hate it. And hate is a strong word for me. I don't throw it around lightly. Ugh. I really wish I loved exercising. My wife loves it. I wish she could do it for me and then apply it to my account for me 🙂 I digress.

Let's talk Yulu. It's an Aussie-style yogurt that's made right here in the USA.

It's got a super creamy texture thanks to their double-smoothed process. It's made with honest ingredients and real fruits, which allows for a really clean, fresh flavor in the final product.

And big bonus for my post-workout yogurt breakfast routine? This Australian yogurt is loaded with 9 grams of protein in every cup.

When I have an extra minute in the morning, I give my yogurt an extra boost of nutrition by stirring in some healthy side kicks. A banana, chia seeds, and ground flaxseeds. Boom.

Be sure to visit Yulu Yogurt for Aussi Style inspiration, recipes, deals, and more!

Follow Yulu Yogurt on Facebook | Twitter | Instagram | Pinterest

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

Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa

By Chris Cockren 38 Comments

This post is sponsored by Imperial Sugar. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!

A healthier option for taco night this week, these Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa, Pickled Onions, and Avocado are big on flavor!

This weekend was a doozie. It was Winter Weekend. The annual retreat for our middle school youth group to a camp in PA. For many of the kids, it's the first time ever going away without their parents. That equals staying up late, eating way too many energy drinks and piles of junk food, and of course... staying in a cabin with middle school boys that prefer not to shower as often as they should. I choked on a permanent cloud of Axe that was in the air throughout the weekend.

Of course, it's a fantastic opportunity for our middle school kids. No cell phones are allowed, so the only connection they can rely on is actual face-to-face contact. They bond over group games during free time and worshipping together during our large sessions. And something that was really cool. During our last small group session, we had them each stand up one at a time and the group shared encouraging words about each other.

Of course, camp food is less than... well, good. And it's definitely not good for you. And if there is one thing I need right now, it's eating healthier. Healthier, though, needs to still have those big flavors I crave. I rely on a few things while trying to shed pounds... lots of spices, avocado, and condiments. These Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa, Pickled Onions, and Avocado has all three 🙂

I love me tacos. And my healthier-replacement for taco night are always lettuce wraps. You can fill 'em, roll 'em, and devour 'em sans guilt of all those tortillas.

I love the gentle heat of the cinnamon chili pork. I personally use ancho chili powder, since it's is pretty mild on heat but big on earthy, smoky flavors. The apple corn salsa and pickled onions bring a ton of fresh, bright, acidic flavor with a little sweet edge to the party. And of course, avocado is avocado. Glorious in every single way 🙂

This, my friends, is my kind of healthy eating. And I'm happy to say... it's working. So far I'm two weeks into my operation #stopbeingafatty. Goodbye 14 pounds. I have a ways to go still, but at least now I'm headed in the right direction 🙂

You can snag this recipe for Cinnamon Chili Pork Lettuce Wraps over at Dixie Crystals.

Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chris Cockren
Total Time: 30 minutes
Yield: 4-6 servings 1x

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Description

Lighten up weeknight dinner and keep those big, bold flavors we love with these lettuce wraps stuffed with cinnamon chili spiced ground pork, apple corn salsa, avocado and pickled onions.

Ingredients

Scale

1 ¼ pounds ground pork
1 tablespoon olive oil
1 ½ teaspoons ancho chili powder
1 teaspoon cinnamon
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup water
Kosher salt
Freshly ground pepper
2 heads Bibb or Boston lettuce, leaves separated
1 avocado, chopped
Apple Corn Salsa (recipe below)
Pickled Onions (recipe below)

Apple Corn Salsa

1 large honeycrisp apple, finely chopped
½ cup frozen corn kernels, thawed
1 jalapeno, minced
1 bunch scallions, chopped
1 lime, juiced
1 tablespoon light brown sugar
Cilantro, finely chopped, to taste
Kosher salt

Pickled Onions

1 medium red onion, thinly sliced
1 cup warm water
½ cup apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon Kosher salt

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Instructions

Heat olive oil in a medium skillet over medium-high heat. Add ground pork and cook, stirring occasionally and using a spoon to break the meat into crumbles, until cooked through and browned. Season generously with Kosher salt and freshly ground pepper. Add ancho chili powder, cinnamon, garlic powder, onion powder and water. Stir to combine, scraping up any flavorful browned bits stuck to the bottom of the pan, and let cook until sauce thickens to coat the pork. Remove from heat and transfer to a serving bowl.
Top lettuce leaves with a spoonful of cinnamon chili pork and apple corn salsa, a few pieces of chopped avocado and pickled onions, and if desired, a drizzle of sriracha or other hot sauce. Serve immediately.

Apple Corn Salsa

Combine apple, corn, jalapeno and scallions in a small bowl. Add juice from ½ lime and brown sugar. Season with Kosher salt. Let sit for at least 15 minutes to allow flavors to meld, although it can be made up to a day ahead and refrigerated. Taste and add more lime juice, if desired. Stir in desired amount of cilantro before serving.

Pickled Onions

Combine warm water, vinegar, sugar and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a jar or bowl. Pour vinegar mixture over onions and let sit at room temperature for at least 1 hour. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator. Use leftover pickled onions to top tacos, nachos, sandwiches, salads and more!

Prep Time: 20 minutes
Cook Time: 10 minutes

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

Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa

Quick and Easy Thai Chicken Pot Pie

By Chris Cockren 222 Comments

This post is brought to you by Campbell's Sauces and BlogHer. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!

Don't let busy weeknights keep you from an awesome dinner. This Quick and Easy Thai Chicken Pot Pie lets you enjoy real dinner in real life.

Parents. I don't know how you guys do it. Asheley and I are barely home on weeknights as it is... sans kids. I can't even imagine how hectic your weeknight schedule becomes when you start throwing homework, sports practices, and the myriad of other stuff being a parent entails.

So all the parents out there... major props to you.

Being home with Asheley on a weeknight is a rare luxury. Between client meetings with Tyler for our wedding photography business, Asheley's community group she runs for our church, and both of us volunteering with the middle school youth group, Monday through Friday is... hectic. The last thing we want to do is spend the entire night in the kitchen. We have DVR to catch up on, after all!

Enter Campbell's Oven Sauces. It requires minimal planning, is SUPER simple to prep (hello 5 minutes), and is bold in flavor. It's a perfect answer when you want a real dinner in real life.

Case in point... this Quick and Easy Thai Chicken Pot Pie. Ermagherd delicious!

Yes. Literally 5 minutes of prep. The new Campbell's Oven Sauces let you cook a real meal with what little time you have.

And what's really great is you don't need to go out and buy a whole bunch of fancy ingredients. In fact, you probably already have most of the ingredients you need. I know I did.

I've been really loving Thai flavors lately (as evidenced by the absurd amount of take-out containers currently in our fridge), so I decided to get my creative chicken pot pie game face on. All I did was swap sweet potatoes in for regular potatoes, stirred some Thai flavors into the Campbell's Chicken Pot Pie Oven Sauce, and garnished the finished dish with some scallions and chopped peanuts. #nailedit.

And it was good. Really good.

Let's talk sauce. A little garlic and ginger. Some red curry paste and lime juice. Stir in the Chicken Pot Pie Oven Sauce. Boom. Instant greatness.

Throw your chopped up chicken and sweet potatoes along with some frozen mixed vegetables into an oven safe dish, stir in your sauce, and pop that bad boy in the oven. Walk away for 40 minutes (Asheley and I will be catching up on that latest episode of Law and Order: SVU if you need us), and dinner is served. How easy is that?!

Make sure to look for Campbell's Oven Sauces at major retailers nationwide. Besides this Chicken Pot Pie, it also comes in Classic Roasted Chicken, Creamy Garlic Butter Chicken, and Sweet Teriyaki Chicken.

Quick and Easy Thai Chicken Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews

Print Recipe

Ingredients

Scale

1 - 1 ½ pound(s) boneless, skinless chicken breasts, cut into 1" pieces
2 cups frozen mixed vegetables
2 cups finely chopped (¼" dice) sweet potatoes*
1 bunch scallions, chopped
1 package Campbell's Oven Ready Chicken Pot Pie Sauce
2 cloves garlic, grated with microzester
1" piece ginger, grated with microzester
2 teaspoons Thai red curry paste
1 lime, juiced
⅓ cup chopped peanuts, for garnish (optional)
6 to 8 biscuits, cooked according to package directions

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Instructions

Preheat oven to 400°F. Place chicken, frozen mixed vegetables, sweet potatoes, and scallions in a 13x9" baking dish (reserve a little bit of chopped scallions for garnish, if desired).
In a small bowl, combine Campbell's Oven Ready Chicken Pot Pie sauce, garlic, ginger, red curry paste, and lime juice. Pour over pot pie mixture and stir to combine.
Cook for approximately 40 minutes, or until chicken and sweet potatoes are cooked through. Remove from oven and garnish with reserved scallions and chopped peanuts, if desired. Serve with biscuits.

Notes

*make sure to dice sweet potatoes small. If left too large, they will need longer cooking time, which will overcook chicken.

$100 Target Giveaway!

How does a $100 gift card to Target sound?! I know, pretty darn fantastic. To enter the giveaway, simply leave a comment below telling me how you will use Campbell's Oven Sauces to make a wonderful family dinner? You can also visit Campbell’s on Facebook, Pinterest, Twitter and YouTube.

Sweepstakes Rules:

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4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

The Official Rules are available here.

This sweepstakes runs from 1/12/2015 – 2/27/2015.

Be sure to visit the Campbell’s brand page on BlogHer.com where you can read other bloggers’ posts!

Easy Overnight Vegan Cinnamon Apple Steel Cut Oats

By Chris Cockren 27 Comments

This shop has been compensated by Collective Bias, Inc. and Quaker. All opinions, as well as the recipe herein, are mine alone. #MyOatsCreation #CollectiveBias

Want to start your morning off right but don't have time to make it happen? Answer... Easy Overnight Vegan Cinnamon Apple Steel Cut Oats with Chia Seeds and Flaxseeds!

Some people absolutely love breakfast. Some even love to have breakfast for dinner. I'm not one of those people. I've always viewed breakfast as an unfortunate stepping stone in order to get to lunch and dinner.

And I know. Many of you are shaking your head right now in disgust and disbelief. You're wondering how I have led such a sad existence for the past 30 years without the joys of breakfast in my life. Don't you know breakfast is the most important meal of the day?!

Yea, I know.

One of my big goals for 2015 is to eat better, and that starts with breakfast. I'm 30 now, and I know that I can't eat like I used to if I want to keep this Abercrombie model physique I have going on right now (that's sarcasm, people).

The problem is, I just don't want to waste time in the morning with cooking breakfast. Answer? Whipping up a batch of these Easy Overnight Vegan Cinnamon Apple Steel Cut Oats with Chia Seeds and Flax Seeds.

Why steel cut oats? Honestly, because I've never had them before and wanted to give them a try. They are nuttier and chewier than rolled oats. And they sound more manly, don't they? "Steel cut". Exactly.

And hey... this has the nutritional boost of chia seeds and flaxseeds. I don't know exactly what those little buggers do, but I know it's doing some good stuff.

Everyone has time to make breakfast with this recipe. You literally spend 5 minutes at the stove before you go to bed, and then you wake up to this creative steel cut oats recipe. Boom.

This will make a big ole' batch of oats. You can store leftovers in the fridge for up to a week and just reheat however much you want each morning. The longer the oats sit, the creamier they will become. If they become to dry, you can always add a bit more almond milk or water during the reheating process.

Easy Overnight Vegan Cinnamon Apple Steel Cut Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 10 minutes
Yield: 4 Servings 1x

Print Recipe

Ingredients

Scale

1 cup steel cut oats
2 tablespoons chia seeds
2 tablespoons ground flaxseed*
2 cups unsweetened almond milk
2 cups water
Kosher salt
2 tablespoons brown rice syrup
1 large honeycrisp apple, peeled and finely chopped
1 teaspoon cinnamon

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Instructions

Combine steel cut oats, chia seeds, ground flaxseed, almond milk, water, and a big pinch of salt in a medium saucepan. Bring to a boil and let cook for 1 minutes. Remove from heat and go to bed. Allow to sit overnight (8 to 12 hours).
In the morning, stir in brown rice syrup, apple, and cinnamon. Reheat over medium heat for 10 minutes, stirring occasionally. If sweeter taste is desired, add a little more brown rice syrup.
Leftovers can be stored in the refrigerator for up to 1 week. It will thicken as it sits in the fridge, so feel free to add a little bit of liquid when reheating if desired.

Notes

You can also buy whole flaxseed and then use a spice grinder to make it into a powder.

Prep Time: 5 mins
Cook Time: 5 mins

Quaker Oats Steel Cut Oats are available at Target. Look for the in-store display featuring Quaker Steel Cut Oats along with super cool recipe cards.

And hey, feel free to follow Quaker Oats on Facebook and Pinterest!

The Top 10 Foods You Have To Eat In NYC

By Chris Cockren 34 Comments

Food. It's on my mind pretty much more than anything else throughout my waking (and most likely sleeping) moments. #thisiswhyimfat

And shocker, Tyler is the same way. We talk food almost every single day. New restaurants to try. Recipes ideas. Our recent successes and failures in the kitchen. Current conversation is mostly about our new kitchen toys (sous vide machine), eating ramen in NYC, and wanting to recreate said ramen at home.

And that got me thinking about all the great food I've been blessed with consuming (and thus carrying around on my waistline... and arms, legs, and double chin) in and around NYC.

So it's about time I shared with you The Top 10 Foods You Have To Eat In NYC. And I'm sorry I didn't do it sooner.

It was a bit surprising actually, especially considering I told you about The Top 10 Foods You Have To Eat In Paris and My Top 12 Places To Eat In San Francisco after just visiting them each once.

NYC is my home. It's my stomping ground. Why haven't I told you about what you absolutely, hands down, HAVE to eat when you're visiting The Big Apple?! Obviously it was a gross oversight. I'll make sure the proper disciplinary action is taken to ensure the egregious error never happens again. I'll punish myself accordingly.

No ice cream for 2 days. 1 day. Let's not get crazy. 12 hours.

So if you're planning a visit to NYC, skip the crappy tourist traps. Don't even think about entering a chain restaurant in Times Square. I mean, really... why would you travel all the way to NYC to eat at Fridays... or Olive Garden. That's dumb.

Instead, treat yourself to The Top 10 Foods You Have To Eat in NYC. Because really, your vacation is worth it.

Pizza.

No, I'm not talking Sbarros. Put that crap down. I still don't understand how they are able to stay open in a city where even the worst pizzerias have slices that are at least 342 times better than that.

NYC is home to some of the best pizza in the country. Period.

Motorino Pizza - this East Village joint serves up some really great artisanal, Neapolitan-style pizzas with the perfect amount of char. I really love their Margherita and Brussels Sprout pies. Update: the Prosciutto de Parma is perhaps my new favorite pie there. They also have locations in Williamsburg and the Upper West Side.

Roberta's Pizza - this super popular (and dare I say hipster) Brooklyn pizzeria does some serious wood-fired pizzas within a really cool atmosphere.... and they aren't just pizzas. There's a full kitchen menu as well. Update: they now have a location at Urbanspace Vanderbilt right next to Grand Central Station, and I love the Bee Sting Pizza there. It's a soppressata pie kissed with honey... you get spicy and a little touch of sweet that's irresistible.

John's Pizza -the iconic Bleeker Street pizza joint that's famous for their signature brick-oven pies.

Lucali - it sure isn't cheap ($24 for a pie), but this thin-crust pizza Brooklyn pizzeria has a huge following.

Artichoke Basille's Pizza - with a few locations throughout the city, this is a great place to grab a hearty slice of their artichoke pizza. It's ridiculously hearty and filling, with artichoke hearts, spinach, cream sauce, mozzarella and pecorino romano cheese.

Looking for more pizza inspiration? Check out this comprehensive list from Eater NY.

Bagels.

Some people say it's the water that makes New York's bagels so gosh darn amazing. Maybe. But NYC is home to some of the world's finest bagels, and makes for one heck of a breakfast. I'm completely blessed. I've lived in NY my entire life, so I never met a terrible bagel until I traveled outside of the state. I couldn't get back home fast enough.

Russ & Daughters - the bagels are actually just okay, but you are here for their lox sandwiches (with scallion cream cheese)... and they are legendary. Russ & Daughters is a super famous Lower East Side establishment that's been in business for 100 years. That's a long time to be on the top in NYC. And expect a line... there is always a well-deserved wait for these sandwiches.

Absolute Bagels, Murray's Bagels, Hudson Bagels, and Ess-A-Bagel are all great choices for iconic NYC bagels. The crust is firm and crunchy, and the interior is dense and chewy. They are made by hand and shaped by hand, unlike the sad-tasting mass produced ones that so many of you are stuck eating.

Burgers + Sandwiches.

Burgers. How I love thee. And apparently NYC loves them too. Here's some places you can snag one worth your money...

Minetta Tavern - you're here for the Black Label Burger. Yes, it's almost $30. Yes, it's worth it. My wife Asheley isn't even a burger fan and she's all about this burger. It's brisket, short rib, skirt steak, and dry-aged ribeye. Yea.... #legit. Just be forewarned, you'll probably need a reservation. It gets mighty busy up in here.

Umami Burger - now up to two Manhattan locations of the popular California chain, Umami Burger serves up my favorite mid-priced burger in the city. Go for the Truffle Burger. Trust me.

Shake Shack - a NYC icon, this fast food joint (with many locations) is a must for locals and tourists. Get the Shack Stack, which is a burger topped with a cheese-stuffed fried mushroom. And don't you dare even try to leave without getting a Concrete, which is made with their super thick, creamy, and rich custard. Just do yourself a favor and skip the shakes... they are mediocre at best.

Burger Joint - two locations and a cult-like following. These classic no-frills burgers will definitely hit the spot.

Bareburger - you feeling a bit adventurous? Wanna try an organic elk, bison, or even ostrich burger? This is your place. They have a bunch of locations and the chocolate peanut butter shake is a must.

Numpang - these sandwiches will change your life. I'm serious. The mini-baguette is perfect, and the pickled carrots, fresh cucumber, and spicy mayo make for perfect toppings for whatever sandwich you choose. I'm a fan of their Duroc Pulled Pork, but really, everything is great. Update: there are many locations throughout the city. I usually hit up the one in Chelsea Market, since I can also eat at a bunch of the other amazing places in there as well (like Los Tacos No. 1 for an "Especial"... see below).

Taim - home to the best falafel in NYC, Taim has an incredible falafel sandwich. It's my buddy Tyler's favorite sandwich in the city. There are a few locations scattered around the city.

Katz - an iconic NYC establishment that is popular with tourists and locals alike, Katz Deli serves up monstrous pastrami sandwiches. In full disclosure, I'm not over the moon about this place, but that's just because I don't love pastrami sandwiches. Update: Mile End Deli, which locations in Midtown and Brooklyn, also serve up some great sandwich options, like Corned Beef and Smoked Meat. They also have Poutine!

Momofuku Ssam Bar - a different type of sandwich, Momofuku Ssam Bar has the most amazing Steamed Pork Buns I've ever tasted. The pillowy buns are stuffed with a generous slice of moist, meaty pork belly, quick pickled cucumbers, and some sort of house-made hoisin sauce. And while you are there, feel free to try a bunch of their other great small plates. Then, head to Momofuku Milk Bar for some whimsical sweet treats (go for the Crack Pie or Cereal Milk Ice Cream).

FUKU - Momofuku's version of a fried chicken sandwich joint. Originally in the East Village (now closed), but you can still find them at Hudson Yards.

Ramen.

No, we aren't talking about that 10 for a $1 Cup O' Noodles garbage that you stocked your college dorm with. The real deal ramen is taking New Yorkers by storm. It's quickly becoming the #1 "trendy" thing to eat.... ramen shops are popping up all over the place. Asheley and I can't get enough of this stuff.

Ivan Ramen - you wouldn't think a Jew from Long Island would end up becoming one of the world's leading experts on ramen. After his creative and unique ramen blew up big time in Tokyo, Ivan Orkin brought his ramen to NYC in one of my favorite neighborhoods... the Lower East Side. It's darn good. And looking for something different? Try one of his mazemens, which is less brothy than the traditional ramen. My fave is the Triple Pork Triple Garlic Mazemen. It's one of my favorite dishes of all time, period. The pork meatball appetizer is also bonkers good.

Ippudo Ramen - a more classic, traditional approach to ramen, Ippudo serves up perfect bowls of the stuff every time. I love the spicy one. There are two locations, one in the East Village and right in the Times Square area.

Kuro-Obi by Ippudo @ Urbanspace Vanderbilt - Ippudo set up a little ramen joint within Urbanspace Vanderbilt and it is fantastic!

Chuko Ramen - two of Morimoto's chefs branched off to create this Brookln ramen spot. And it's good. The end.

Yuji Ramen - another Brooklyn ramen spot, Yuji Ramen has this phenomenal bacon and egg ramen. The bacon is super smoky, and the perfectly poached egg creates a lucious, velvety sauce that coats the noodles. It's not traditional in the least, and I couldn't care less. It's the epitome of delcious. If you want to check out their other restaurant, it's called Okonomi.

Momofuku Noodle Bar - although not my favorite bowl of ramen in the city, it's still a great option if you are in the East Village. They have pork buns here as well, which makes it worth considering 🙂

There are so many great ramen places popping up. Ramen Lab houses a rotating list of chefs that use the space as a ramen pop-up. I recently had a great bowl at Mu Ramen, and I also have Totto Ramen on my list to try soon.

Food Trucks.

I'm all about food trucks. LOVE food trucks. And NYC is home to some really great ones...

Wafels + Dinges - looking for the real deal Belgian waffles? Not the garbage that we've come to think is real deal. Like, legit chewy, sugary Belgian liege wafels... these are it. And make sure you get yours topped with speculoos. It's amaze-balls. Update: they also now have a store front in the East Village. There are usually a few carts scattered around the Central Park area, so check the website for locations!

Kimchi Taco - quite possibly my favorite savory food truck, Kimchi Taco blends Korean and Mexican flavors. I'm a huge fan of the Kimchi Nachos. Just go for it. It's the best $4 you've ever spent. Update: they also have a storefront in Brooklyn.

Coolhaus - custom ice cream sandwiches made to order. The end. I'm a sucker for their potato chip cookies stuffed with brown butter candied bacon ice cream.

The Halal Guys - the original carts in Midtown have been around for over 30 years! It's cheap, VERY GOOD eats. The halal chicken and lamb over rice platters with LOTS of white sauce are legendary! Warning... the hot sauce is HOTTTTTTT.

Sadly a bunch of food trucks I also frequented back in the day are now closed (RIP Korilla BBQ, Kelvin Slush, Schnitzel & Things...), so just google "best food trucks NYC" to see what new ones are popping up and you may want to try!

Tacos.

For a while, critics laughed at NYC tacos. They've got nothing on California. Well that's all changed. NYC is now home to some legit taco options. Case in point?

My new favorite tacos place hands down is Los Tacos No. 1 in Chelsea Market. Be prepared for a huge line during peak hours, but it goes relatively fast. The guys work in hyper-speed. The tacos are great, but I'm ridiculously obsessed with "the especial". It's a quesadilla that's fried (yes, fried), then cut open and stuffed with all sorts of goodness. Make sure to add meat for $1. I always do the carne asada, but I've been hearing everyone raving about the pork (called adobada) lately. I'll be trying that next time. For great fish tacos, head next door to their sister taco join Los Mariscos.

Otto's Tacos - the East Village taqueria serves up some delicious mini tacos. The corn tortillas are made right in front of you are are quite plump (in a good way). The fillings are all legit. Yes, I've tried them all 🙂 They now have a west village and upper west side location as well!

Dos Toros - this taqueria has a few locations throughout the city. I'm a fan of their carne asada tacos. Super cool? They melt a slice of cheese into the tortilla. One of life's little pleasures. Make sure to top it with guacamole, and if you are going to go for their spiciest hot sauce, don't say I didn't warn you.

Taquitoria - three guys that worked at Iron Chef Marc Forgione's restaurant branched off to create this lower east side gem. It's the ultimate comfort food, especially after a few drinks. All the fillings are really fantastic (and they even have a vegan black bean option that is legit), and definitely top it cheesy (cheese sauce, sour cream, and pickled jalapeno relish). UPDATE: Closed 🙁

Empellon Taqueria - a great spot to sit-down and have some upscale tacos with lots of different salsas.

Barbecue.

When it comes to great 'cue, I'm sure a list of cities come to mind... none of which are NYC. I mean, really? NYC for barbecue?! Heck to the yes.

Hometown Bar-B-Que - Hands down, the best BBQ I've tasted in NY. Guys, their beef rib and brisket is ridiculous. Like, unbelievably good. It's a bit of a pain to get to their Red Hook location, but it's WORTH EVERY MINUTE OF TRAVEL. Expect a long wait... the line can be over an hour long at times. Also, oddly enough Hometown is also home to my favorite chicken wings. The flavor on those Vietnamese Chicken Wings are mind-blowing great.

Mighty Quinn's - this East Village joint that has now expanded to locations all over the city really knows brisket. It's mighty good (see what I did there... Mighty Quinn's, mighty good... never mind). The brisket is super moist, juicy, and tender, and comes with your choice of pickled vegetables (I always ask for them all).

Delaney Barbecue - if you're in Brooklyn with a hankering for brisket, this is your place. It's pretty darn amazing and might even make you shed a tear of joy. Update: they are currently closed as they look for a new space. Their landlord raised the rent so they are looking for a new home.

Blue Smoke - a standard in the NYC bbq world, this is a great place to enjoy some 'cue. If you go at the right time of year, there might be blueberry crisp on the menu. If there is, you NEED to get it.

Desserts.

I'm a HUGE fan of sweets. I'm pretty sure cookies, cupcakes, and ice cream should all be there own food groups.

LeVain Bakery - if you are looking for the city's best cookie, you've found it. The things are massive and will cost you $4 a pop, but it's money well spent. Get the chocolate peanut butter or the double chocolate chip. And do yourself a favor and get a glass of milk as well. You're gonna need it. One is definitely enough to share, but to avoid a relationship-ending fight about who gets the last bite, I would recommend just splurging on 2. They've gotten incredibly popular and the lines can be long. Avoid peak times to beat the lines, because you NEED this cookie in your life. They have a few locations now, and the lines seem to be longest at the original one (W 74th Street). Also, pro tip if ever heading out to Montauk for a getaway... they have a location on the way in Wainscott!

Molly's - I don't like using the world "cute", but this Greenwich Village cupcake shop totally is. You can enjoy your cupcake on one of the few swings they have lining their counter, or grab a board game and sit at a table to relax. The cupcakes are totally legit as well. I'm a fan of their peach cobbler, ron bennington (chocolate pb), and... oh gosh, they are all amazing!

Two Little Red Hens - if you are hanging around the Upper East Side for some reason, check out this little bakery. They have great red velvet and Brooklyn blackout cupcakes.

Sugar Sweet Sunshine - gosh, I'm going to do it. I'm going to use the word "cute" again, but this time with a bit of a hipster edge. This Lower East Side bakery is everything you could want in a neighborhood hangout. The cupcakes are simple but perfect (and cheap at only $2 a pop). I'm a fan of the Strawberry Cupcake with PB Buttercream. The pudding is also really fantastic here... try the schmapple: vanilla pudding base jam-packed with apple, vanilla cake, toasted walnuts, and caramel whipped cream. Yup.

Beard Papa - this Japanese company on the Upper West Side knows cream puffs. And they know them darn well. The perfectly light, airy, and crisp puffs are filled to order with a super luscious and flavorful vanilla custard. Check out their rotating flavor of the day as well. The green tea is quite enjoyable.

Jacques Torres Chocolate - if you are looking for great chocolate, Jacques Torres is your man. He has a few outposts around the city and there is something to satisfy any chocolate craving. In the summer, make sure to check out one of his gigantic ice cream sandwiches.

La Maison du Chocolat - the French know chocolate, plain and simple. This Upper East Side chocolate boutique (notice I say boutique... this shizz is fancy) boasts absolutely stunning pieces of chocolate. It's my favorite chocolate place to splurge a bit and is a great place to get gifts for that special someone you have no idea what to get. Ooooo, and you must try their hot chocolate in the winter. Yes, it's like $7 for a little shot glass of the stuff, but it's the best shot you'll ever taste.

Ice Cream.

My favorite ice cream shop is Ample Hills Creamery. They have two Brooklyn locations, a spot in the Meatpacking District (within walking distance of Chelsea Market!), and a stall within Gotham West Market. The ice cream is so creamy and smooth, and the flavors are creative and pretty darn perfect. I've yet to meet an ice cream there I didn't like, but my favorites are Ooey Gooey Butter Cake and Nonna's Oatmeal Lace.

Il Laboratorio Del Gelato - these guys. Oh my gosh. Their gelato is life-changing. Head to this Lower East Side gelato shop for the best ever dark chocolate gelato, and while you are there, get a bit crazy and sample some of their other whimsical offerings. The avocado gelato is surprisingly delicious. If you have a craving for sorbet, it's pretty darn great here as well.

Big Gay Ice Cream - think Mr. Softee gone rogue. That's this place (multiple locations). Try the Salty Pimp (vanilla cone with dulce de leche, sea salt, and chocolate dip) or the Bea Arthur (vanilla cone, dulce de leche, and nilla wafers). And remember to get your cone lined with either biscoff (recommended), pb, or nutella.

Morgenstern's Ice Cream - I just discovered this Lower East Side gem a few days ago. Think old fashioned ice cream parlor... but new. Reinvented. The flavors are crazy unique (When we went we tried and loved the Salted Caramel Pretzel, Raw Milk, Salt and Pepper Pinenut, and Angel Food Vanilla). The toppings, stored in glass apothecary jars (way cool), are equally amazing. The caramel was some of the best I've tasted.

Whipped Urban Dessert Lab - When my dairy-free friend wanted to check out this vegan ice cream joint, I was highly skeptical. Dairy free, egg free, nut free, soy free, and gluten free is usually also free from any and all delicious flavor. However, it was an unforgettable experience. Make sure to check the current hours before making the trip (they are only open a few days a week) and be prepare to WAIT in a decently long line for your ice cream. When you bit into this oat-based ice cream, tell me you aren't as surprised as I was!

Van Leeuwen - I remember these guys when they were just a lonesome food truck and I was floored by their complex vanilla ice cream. Fast forward a few years, and they have officially taken over the NYC ice cream game. I feel like I see a new shop popping up in a new neighborhood every time I head into Manhattan. They have both fantastic dairy ice creams AND vegan ice creams here! Definitely check them out!

Looking for more ice cream recommendations? Make sure to check out my Top 10 Ice Cream and Frozen Treats in NYC post 🙂

Fine Dining.

People. You are in NYC. Home of some of the best chefs in all the world. Seriously. We're talking Michelin Stars, James Beard winners, famous TV chef personalities, culinary pioneers....

It's time to treat yourself. Don't settle for whatever is closest to your hotel or that restaurant that has a $9.99 steak special. Mommy and Daddy are getting dressed up* and going out tonight!

*there actually really isn't a dress code in most NYC restaurants. You'll see people in suits. You'll see people in jeans and a polo. That's how we roll.

Note: most of these places require a reservation!!!

There are MANY, I repeat, MANY amazing restaurants in NYC. I'm going to list just a tiny few of them that I've had great meals at below...

Blue Hill - Chef Dan Barber is a culinary legend. He was one of the pioneers in the farm-to-table movement, and his Michelin-starred restaurant is a total worth it splurge. I love this place. If you want an unreal dining experience and have a car or want to hire a car service, try and get to Blue Hill at Stone Barns. This is Dan Barber's restaurant on his farm in Hudson Valley. The meal is seriously like 4 to 5 hours, and was hands down one of the greatest dining experiences of my life. It's an unmatched culinary adventure!

Barbuto - Chef Jonathan Waxman is a very well-known chef in his own right, and also was mentor to Chef Bobby Flay back in the day. His restaurant, located in the Meatpacking District, serves up one of the best roast chicken dishes you will ever taste. Seriously. And the pasta? Oh man... amazing. Make sure to ask for the Pasta Carbonara, even if it's not on the menu. They can usually make it for you anyway, and it's the best pasta carbonara you'll ever have. Also be sure to order the potato side dish. They are the best potatoes you'll ever have.

Gramercy Tavern - this Michelin-starred restaurant is a NYC icon in fine dining. I've been told that if you go during lunch, they have a secret off-the-menu burger that's amazing. I need to try that burger! The tasting menu here is absolutely amazing. You'll never be disappointed with a meal here.

Eleven Madison Park - one of only a few NYC restaurants to have a 3-Michelin Star rating, the tasting-only menu at Eleven Madison Park is a great way to celebrate something (or someone) special. The space, which is directly across the street from Madison Park, is absolutely stunning. And get ready for some top notch service.

Hearth - I don't know what it is about this place in the East Village, but I love it. Chef Marco Canora creates an atmosphere that feels like a cozy neighborhood restaurant, while serving up seasonal Italian food that continually rocks my socks. The price is also quite manageable ($86 will get you a complete tasting menu, although you can also order a la carte). UPDATE: Hearth is still a solid choice for a nice meal, but recently Chef Canora went through a major "healthy" lifestyle change and now his food reflects that new lifestyle. It's simply just not as good. It's still a fine meal, but it lost some of it's special-ness.

Update: I've also had some seriously great meals at the following restaurants recently: Acme, ABC Kitchen, Contra, Dovetail, Uncle Boons

You a fan of celebrity chefs? You might want to try one of these restaurants from one of the many TV chef personalities that set up home in NYC. I've been to them all and love them all!

Craft - This is Tom Colicchio's (head judge on Top Chef) joint.
Marc Forgione or Peasant - Iron Chef Marc Forgione
The Lambs Club or The National - Iron Chef Geoffrey Zakarian
Osteria Morini (semi-casual) Ai Fiori (fancy) or Marea (really fancy) - Chef Michael White

Looking for a really cool atmosphere where people get dressed to impress and the food is pretty great as well? Check out Beauty + Essex, which is actually located behind a pawn shop. Run by Chef Chris Santos (a judge on Chopped), this Lower East Side restaurants features awesome cocktails and a great menu of small plates meant to share. Ladies, head down to the basement restrooms, where you will be greeted by free rose champagne.

Le Coucou is a fantastic choice for upscale French food. We firs experienced Chef Daniel Rose's restaurant Spring in Paris back during our honeymoon, and we were thrilled when he opened Le Coucou in NYC!

Dirt Candy - a GREAT vegetarian restaurant, it made even this meat eater happy. The cocktails are inventive as well!

Other Must Eats.

Xi'an Famous Foods - if there's one thing I'm craving lately, it's usually this place. Xi'an Famous Foods does noodles like nobody's business. There are a handful of them throughout the city, and it's a regular staple in my eating lately. I can't get enough of the Spicy Hot Oil Noodles . TOTALY addicting! The lamb and pork "burgers" are also legit. My good friend swears by the Cumin Lamb Noodles!

Souvlaki GR - hands down one of my favorite places to get quick Greek food in the city. The chicken souvlaki is amazing, the lamb chops are ridiculously good (as is the mixed meat platter when you're dining with a friend), and the pita and tzatziki is unreal. Also check out the spicy feta dip! Sometimes getting table can be difficult, which is why I almost always take out.

Au' Zaatar or ilili - these two Lebanese restaurants have me smitten lately. When at Au' Zaatar, order a BUNCH of mezze. Fattoush, Batata Harra, and Arnabeet Bi Tarator are MUST haves. The labne, hummus, baba ganoush are also worthy of your stomach space. I would recommend getting the Mezze & Dips Tower which includes a bunch of these, and then also order the fattoush salad (NOT TO BE MISSED) and labne. The meats, however, at Au' Zaatar were very underwhelming with the exception of the chicken kebabs, which are excellent. I went to ilili for brunch one day and was floored by how good it was. I only tried a few things, but everything was fantastic. Don't miss the Brussels Sprouts. MAGICAL! Also, the puffed pita is everything that's currently missing in your life. I promise.

Crif Dog - Sure, you could get a dirty water dog from one of those over-priced street vendors... or you could get one of these artisan beauties from Crif Dog. I'm a fan of the Chihuahua Dog (bacon wrapped hot dog with avocado and sour cream) and the Tsunami Dog (bacon wrapped hot dog with pineapple, scallions, and teriyaki sauce).

Clinton Street Baking Company - there is always a wait at this Lower East Side restaurant. With only a handful of seats and hoards of hungry tourists and locals, this place serves up the best pancakes I've ever had in my entire life. I know what you are thinking... they are just pancakes. How good can they be? The answer... they are that good.

Doughnut Plant - you haven't tasted doughnut perfection until you've tried a doughnut from this place. With two locations (Lower East Side and Chelsea), there's no excuse not to go. Try the PB+J, Tres Leches, or Creme Brulee. Or heck... they are all fantastic. No preservatives in these bad boys, so best to eat immediately.

Dough - I have to admit... Dough wasn't originally on this list. And then my blogging pal Pamela from Brooklyn Farm Girl reminded me that Dough needs to be on the list. And she's right. The place knows doughnuts. They are big, plump, and I've yet to have a flavor that I didn't like. Locations in both Brooklyn and Manhattan. I still do like Doughnut Plant better though.

Vanessa's Dumplings - a great spot for your dumpling and sesame pancake fix! Perfect cheap eats!

Bistro MD Review #bistroMDdiet

By Chris Cockren 7 Comments

This post is sponsored by Markerly and BistroMD. As always, all opinions are my own. Thanks for supporting the brands who support Shared Appetite! #bistroMDdiet

If you're anything like me, you woke up one of these recents days and realized... Whoops. How did I get so squishy? And now, together with the majority of the rest of America, we've all made promises to ourselves to eat better. And hopefully get less squishy.

BistroMD hooked me up with a sampling of their menu recently to take for a little test drive. And I gotta say, if you're a busy person that's looking for a complete meal program, this definitely could be it.

What's BistroMD? I thought you'd never ask.

BistroMD is a healthy, balanced meal delivery service that uses natural and whole ingredients. Heck, they even have a gluten-free program as well!

All meals within the BistroMD program are designed by physicians and prepared by chefs to achieve successful weight management. Meals include lean proteins, complex carbohydrates, and healthy fat ratios that helps get your metabolism working. You can read about some of their success stories here.

Even better, BistroMD is committed to using ingredients from responsible sources... environmentally-responsible seafood, rBGH-free beef, hormone-free chicken, and partnerships with local, family-owned farms whenever possible. You won't find any Trans fats, artificial colorings, MSG, chemical fillers, nitrates, added sulfites, or aspartame in their entrees.

So here's the deal. Sometimes you want to lose weight, but you're busy. You don't always have time to be making healthy meals optimized for your own diet plan (plus cooking something else for the rest of your family).

BistroMD makes it incredibly easy. You get individually-portioned frozen meals delivered to your door weekly. They've got a ton of breakfast, lunch, dinner, and even snack menu options to keep it interesting.

All meals just take 3 to 5 minutes in the microwave. Even the busiest people I know have time to heat something up in the microwave. And listen, I know what you're thinking. Frozen meals suck.

And you know what? You're right. Most frozen meals are disgusting. But to be completely honest, I was pleasantly surprised by a bunch of BistroMD's meals. In full disclosure, sure some are better than others. Of course some tasted a bit more frozen meal-like. But they have some real winners on their menu that I would happily eat again.

BREAKFAST

Black Bean Egg White Omelet with Sweet Grilled Plaintains - this was absolutely delicious and I would totally eat this again. I drizzled some sriracha on the omelet and the plaintains were the perfect side bite.

Artichoke, Spinach, and Roasted Red Pepper Frittata with Turkey Sausage - although the frittata was a little dry (nothing a little ketchup or sriracha can't fix), the sausage was really tasty and nicely seasoned with sage.

English Muffin Sandwich with Egg, Turkey Sausage, and Cheddar - who doens't enjoy a breakfast sandwich? The turkey sausage had a really nice flavor and with an added condiment like ketchup or sriracha, this sandwich is a great way to start my morning.

LUNCH

Turkey and Beef Chipotle Chili with Corn Pudding - definitely the best lunch offering I sampled, the corn pudding was the perfect chili accompaniment. Like, seriously, I don't know why I never thought of that before. You better believe for now on, whenever I make chili, I'm making some corn pudding for the side!

Both the Red Thai Curry Chicken and Chicken Cacciatore with Italian Green Beans were unfortnately misses for me (but hey, that's why they have a huge menu with tons of options).

DINNER

Braised Beef with Mushroom Marsala and Linuini with Italian-Style Green Beans - I was shocked how tender the beef was. No knife necessary... I enjoyed this one!

Roasted Turkey Breast with Cranberry Chutney and Wild Rice and Butternut Squash - this was a bit of a miss for me.

Roasted Norwegian Salmon with Dried Cranberries, Toasted Almonds, and Wild Rice, with a Lemon Dijon Dill Sauce - I have to admit, I thought this was going to be nasty. I mean, a frozen salmon dish in the microwave? But seriously, this was pretty impressive. It had a really nice contrast of flavors and textures.

SNACKS

Strawberry Cheesecake Protein Bar - this was a mighty tasty protein bar! This is a healthy snack I can totally get behind. They have a bunch of different flavored protein bars to choose from too.

Sugar Free Blueberry Cheesecake - this was pretty good, especially for being sugar free.

Vanilla Protein Gelato - this was a big miss for me unfortunately. The texture was a bit weird and I didn't enjoy the flavor.

10 Most Popular Recipes of 2014

By Chris Cockren 20 Comments

Goodbye 2014. Hello 2015.

I don't know about anyone else, but sometimes I feel like I'm not doing enough. My goals not being completed fast enough. My to do list keeps growing instead of shrinking.

So that's why I always love to take a few seconds and look back over the past year. To see what was accomplished. To see what goals I reached. To take a look at all my posts and recipes. And you know what I found?

90 recipes. 90! ...and a handful of restaurant reviews and food photography tutorials, too.

Another big venture I started in 2014 with my great friend, Tyler.... Ashe Photography Studio. We specialize in engagement and wedding photography, and we've been incredibly blessed with a growing number of really awesome clients.

And on a personal level, 2014 brought some really exciting changes. I turned 30, which really hasn't sunk in yet. Asheley and I bought our dream home. And of course, the biggest miracle of all... expected to arrive in June of 2015.

So 2014, thanks. You've been a great year.

Here's a look back at the 10 Most Popular Recipes of 2014 on Shared Appetite...

1. Rustic Tuscan-Style Sausage, White Bean, and Kale Soup.

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

2. Gluten-Free Spaghetti Squash Pizza Crust + Skinny Buffalo Chicken Pizza.

Gluten-Free Spaghetti Squash Pizza Crust

Gluten-Free Skinny Buffalo Chicken on a Spaghetti Squash Pizza Crust

3. Mexican Street Corn Croquettes.

Mexican Street Corn Croquettes

4. Thai Peanut Spaghetti Squash and Sweet Potatoes.

Vegan Thai Peanut Spaghetti Squash

Vegan Thai Peanut Sweet Potatoes

5. Honey Sriracha Roasted Brussels Sprouts.

Honey Sriracha Roasted Brussels Sprouts

6. Slow Cooker Coconut Curry Chicken.

Slow Cooker Coconut Curry Chicken Thighs

7. Copycat Trader Joe's Spinach + Kale Greek Yogurt Dip.

Copycat Recipe for Trader Joe's Spinach and Kale Greek Yogurt Dip

8. Baked Brown Butter Churro Donuts.

Baked Brown Butter Churro Donuts

9. Totchos.

Loaded Baked Potato Totchos

Bacon, Egg, and Cheese Breakfast Totchos

10. Stuffed Jalapeno Popper Bacon Cheeseburger.

Stuffed Jalapeno Popper Bacon Cheeseburger

Party of 3

By Chris Cockren 31 Comments

disclaimer... Asheley wants it to be known that I was pushing out my stomach in the above photo. She's slightly disgusted by my stomach expansion abilities. I'm slightly impressed.

This is a post I've been trying to write for the past three weeks. The right words never seemed to flow, so I found myself on Facebook. And Instagram. Ooo, I haven't checked my email in 3 minutes. Procrastination at its finest.

For the past two years and change, I've been wanting to share some good news with you. But the good news didn't come.

Asheley and I had a very simple plan. Get married. Have kids. Live happily ever after.

I wanted 2. She was leaning towards 3. Asheley, you really want to be outnumbered? I'm adamantly in the camp of desiring a 1:1 ratio of parent to child in our home.

Our simple plan has been anything but... simple.

Over two years of trying. Of medical tests and procedures. Of countless prayers.

Over two years of frustration. Of sadness. Of anger, disappoint, and hopelessness.

Over two years of watching many of our friends be blessed with children, while we were left... waiting. Wondering. Hoping for our little miracle.

And after two years and three months, we have been... incredibly blessed. God revealed His faithfulness to us in a huge way. This June, our family of 2 will become a family of 3.

What we learned through all this, what I think we had to learn through all this... is that we need to stop clinging to our plan and start living in His plan. Because really, what He has in store for us is way better than what even my super Type-A planner personality can think up.

To all our family and friends, thank you. You have been there for us through all the pain, dissapoint, and puddles of tears. Thank you for your constant support and endless prayers. It means more to us than you'll ever know and more than we can ever express.

To all the women out there that have tried again and again to start a family, Asheley knows your pain way too well. The frustration. The anger. The hopelessness. Over two years of trying, ridiculous amounts of tests and medical appointments, and countless prayers all revealed the same thing. Nothing. There was no medical explanation why we were unable to conceive.

To all you fellow guys out there that are struggling, I feel your pain way too well. We are used to being able to provide help when our wives need it. To be able to fix whatever is broken. But this. This is tough. To not be able to provide what your wife so desperately wants. To get the text or the phone call that another unsuccessful month has come and gone. To have no words to console your bride in tears. I know man. I know.

For Asheley and I, these past few years have been a tough period of time. But we know that for so many, infertility isn't just a season of pain. It's a lifetime of sorrow. Please know that we truly are praying for you. For peace, for comfort, and for your little miracle.

We are incredibly excited for 2015. Although I know there's less sleep in my near future, I can't wait for the added joy and happiness this little bugger is going to add to our lives. If you feel so inclined, please pray for Asheley and our little foodie-in-training... we'd really appreciate that. Thanks y'all, and a very Happy New Year to you and your family!

"He gives the childless woman a family, making her a happy mother. Praise the LORD!" (‭Psalm113‬:‭9‬)

40 Creative Healthy Recipes for 2015

By Chris Cockren 13 Comments

Need a detox from all those cookies and holiday parties, but don't want to eat boring food? Here are 40 Creative Healthy Recipes for 2015. Get your year started off right!

Well, I didn't think it could happen, but it did.

I'm done with cookies.

No, not permanently. C'mon, duh.

My body is craving a bit of a detox from my December diet (i.e. eat everything in sight). Can anyone else relate?

But here's the deal. All too often, eating healthy requires eating boring. And I just can't do it. I need flavor. Big flavor.

So can I be honest? This list is as much for me (probably moreso) as it is for you guys. I need a reminder of what healthy fun eating looks like.

Wishing all of you and your families a very Happy and Healthy New Year! Here's to you 2015.... 40 Creative Healthy Recipes for 2015.

{Gluten Free} Blueberry Almond Granola with Chia Seeds

Sweet Potato and Kale Hash

Quick and Easy Baked Huevos Rancheros

Swiss Chard and Egg Breakfast Tacos with Pickled Swiss Chard Stems

Spaghetti Squash Pad Thai

Spaghetti Squash with Roasted Red Pepper - Tomato Sauce

Thai Peanut Red Curry Spaghetti Squash Stir Fry

Vegan Thai Peanut Spaghetti Squash

Swiss Chard and Charred Onion Tacos

Pasta with Roasted Butternut Squash, Greens, and Ricotta

Southwestern Spaghetti Squash

Vegan Thai Peanut Stuffed Sweet Potatoes

Southwestern Stuffed Sweet Potatoes

{Gluten Free} Spaghetti Squash Pizza Crust (not pictured)

{Slow Cooker} Thai Chicken and Coconut Quinoa Stew

Healthy Buffalo Chicken Salad Sandwich

Pineapple Teriyaki Salmon with Pineapple Habanero Salsa

{Slow Cooker} Coconut Curry Chicken

{Gluten Free} Skinny Buffalo Chicken Pizza with Spaghetti Squash Pizza Crust

Better Than Chipotle Carnitas Burrito Bowl

{Gluten Free} Sage and Posciutto Stuffed Chicken

Apple, Bacon, Leek Stuffed Sweet Potatoes

Asian Lettuce Wraps

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup (not pictured)

Sweet Potato Hummus

Sweet and Spicy Soy Glazed Edamame

Copycat Trader Joe's Spinach and Kale Greek Yogurt Dip

{Gluten Free} Avocado Fries

Massaged Kale Salad

BBQ Chicken Salad with Healthy Avocado Dressing

Bacon and Egg Brussels Sprout Salad with Avocado and Sweet Potato

Spicy Black Bean Burger Southwest Salad

Watermelon, Feta, and Arugula Salad

Black Bean and Mango Quinoa Salad

{Gluten Free} Spicy Mashed Cauliflower with Pickled Jalapenos

Cilantro Lime Brown Rice

Honey Sriracha Roasted Brussels Sprouts

{Paleo + Gluten Free} Cauliflower Tortillas

2 Ingredient Paleo + Dairy Free Acai-Banana Ice Cream

2 Ingredient Paleo Nutella Banana Ice Cream

{Gluten Free} Fudgy Avocado Brownies

Pineapple Habanero Salsa

Quick and Easy Pickled Onions

Roasted Tomatillo Salsa

Nutella Stuffed Red Velvet Chocolate Chip Cookies

By Chris Cockren 35 Comments

You might just get on Santa's good list this year if you leave him some of these Nutella Stuffed Red Velvet Chocolate Chip Cookies.

Before we get into these Nutella Stuffed Red Velvet Chocolate Chip Cookies (Ermagherd they are so good...), I need to give a big thank you shout-out to Lisa over at Garlic and Zest. She spotlights fellow food bloggers and featured me in an interview a couple weeks back. Check it out! And thanks Lisa!

So... Christmas is just a few days away. Who's ready? Who's still shopping? ::ahem:: Who hasn't even starting shopping yet?

I'm super pumped about this Christmas. It's the first time ever we will be hosting a holiday. We just moved into our forever house this past summer (it better be our forever house, since Asheley has sworn she is never moving again), and it's so perfect for entertaining. Which, of course, is the whole reason why we fell in love with it in the first place.

I have to admit, this year was majorly lame in the outdoor decorating department. We didn't put up any Christmas lights on the house... so yea, we are that house on our block. Everyone else has Clark Griswald-approved displays and we have... a little red bow on the front door.

But there's a method to my madness. I figure, hey, it's our first year in this house. The neighbors will understand why we don't have any decorations up on the outside. Because, really, who wants to pay full price (and by full price, I mean way overpriced) for all that seasonal Christmas stuff. But then boom, the day after Christmas, I'm hitting up all those crazy sales and buying a ridiculous amount of crap for next year.

Inside is a different story. The tree is up. Asheley snagged a free poinsettia plant from work. And the kitchen is full of cookies. Like these Compost Cookies. And Cookie Butter Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies. And Chocolate Orange Truffle Crinkle Cookies. And Red Velvet Peppermint Chocolate Chip Cookies.

And now... these Nutella Stuffed Red Velvet Chocolate Chip Cookies.

Kids, listen up. If you want to snag some extra presents from Santa this year... leave him a bunch these creative Christmas cookies. He's a fan.

Nutella Stuffed Red Velvet Chocolate Chip Cookies

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5 from 2 reviews

Total Time: 19 minutes
Yield: Approximately 20-24 Cookies 1x

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Ingredients

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1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon Kosher salt
½ cup unsalted butter, softened
⅔ cup brown Sugar
⅓ cup granulated Sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon liquid red food coloring
1 cup semi-sweet or dark chocolate chips
½ cup (approximately) Nutella
1 cup powdered sugar (optional)

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Instructions

Using a small spoon, drop approximately 20-24 little dollops of nutella (about ½-1 teaspoon each) onto a wax paper lined plate. Place in freezer and allow to firm up.
Combine flour, cocoa powder, baking soda, and Kosher salt in a small bowl; set aside.
In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric mixer, beat the butter, brown sugar, and granulated sugar until well combined. Scrape down sides of bowl and beat in egg and vanilla extract. On low speed, add in red food coloring, scraping down sides as necessary. Slowly add in dry ingredients on low speed and mix until just combined. Add chocolate chips and stir until combined.
Place plastic wrap directly onto dough to tightly cover and chill in refrigerator for at least 1 hour or up to a few days.
When ready to bake, preheat oven to 375°F. Remove Nutella from freezer and cookie dough from refrigerator. Take a spoonful of cookie dough, flatten it pretty thin between the palms of your hands, place a frozen Nutella nugget in the center, and form the dough around to completely enclose the Nutella. Roll dough into a ball. Repeat.
If desired, place powdered sugar in a small bowl. Coat very generously in the powdered sugar. This is not required and purely if you want that crinkle appearance.
Place on baking sheets and bake approximately 8-9 minutes. Remove from oven and let cool on baking tray for a few minutes to set. Transfer to a cooling rack to cool completely. Best when served warm.

Prep Time: 10 mins
Cook Time: 9 mins

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