Other than the required patience to chill the dough, these peanut butter chocolate rugelach are easy to make. Just roll out, spread, roll up, and bake!

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Generally, people seem to not like any recipes the require a trip to the fridge to chill out. I get it, you set off on this journey to make what your heart desires and you don’t want to wait for it.

Personally, I love a good chill step. As someone who runs a blog with a day job I sometimes don’t have time after work to complete an entire recipe from start to finish. Having a chill spot in the middle that I can prep one day and finish the next is most appealing.

These peanut butter chocolate rugelach are one of those recipes, so if you don’t have the patience to chill out, I’m sorry. You can surely try to power through but I cannot vouch for how they will turn out. Usually not chilling the dough results in a baked good that does not hold its shape as well. You’ve been warned.

But chilling aside, these peanut butter chocolate rugelach are quite easy to make. How does one make peanut butter chocolate rugelach you ask? The dough comes together in a snap thanks to your food processor and the filling it simply crunchy peanut butter. So all you have to do then is roll out the dough, spread it with peanut butter, roll it up, brush with a little egg wash, and bake!

Peanut Butter Recipes

• Chocolate Peanut Butter Buckeyes from Jen Around the World
• Peanut Butter Banana Bread from Magical Ingredients
• Peanut Butter Chocolate Chip Cookies from Hezzi-D’s Recipe Box
• Peanut Noodles with Chicken from Palatable Pastime
• Thai Chicken and Rice with Spicy Peanut Sauce from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

PEANUT BUTTER CHOCOLATE RUGELACH

Print

Yield: 32 Pieces Prep Time: 2 Hours 45 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 4 oz. cold cream cheese, cubed
• 1 stick (1/2 cup) cold unsalted butter, cubed
• 1 large egg, yolk and white divided
• 1 tsp vanilla extract
• Powdered sugar
• 1 cup crunchy peanut butter
• Coarse sugar, optional

Directions

1. In the bowl of a food processor with the dough blade, combine the flour, cocoa powder, and salt. Pulse several times to combine.
2. Add the cubes of cream cheese and butter to the flour. Pulse until coarse crumbs form, about 10 pulses.
3. In a small bowl, whisk together the egg yolk and vanilla extract. Drizzle over the butter-flour mixture. Process until the dough starts to clump together and forms a dough.
4. Remove dough from the food processor and shape into 2 balls, flatten into 1-inch-thick disks, wrap in plastic wrap, and refrigerate at least 2 hours or up to 3 days*.
5. When ready to bake the rugelach, heat the oven to 350°F. Line two baking sheets with parchment paper. or silicone baking mats; set aside.
6. On a clean work surface, sprinkle with powdered sugar. Unwrap one disk of dough then sprinkle the surface of the dough and the rolling pin with more powdered sugar. Roll the dough from the center out into a circle about 12 inches wide and 1/8-inch thick.
7. Spread 1/2 cup of crunchy peanut butter in thin layer evenly over the surface of the dough, covering it all the way to the edges of the dough.
8. Using a pizza cutter or sharp knife, cut the dough into 16 wedges. Starting from the outer edge and moving towards the center, roll up each wedge. Transfer to prepared baking sheet, edge tucked underneath, 2 inches apart.
9. Place baking sheet with rugelach in the fridge to chill for 20 minutes. Meanwhile, fill and roll the second disk of dough, filling up the second baking sheet.
10. After chilling, in a small bowl whisk together the egg white and a teaspoon of water. Brush the tops of the rugelach and sprinkle with coarse sugar, if using.
11. Bake for 20-25 minutes, or until golden-brown. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

*You can also freeze for up to 3 months (thaw in the refrigerator before using).

Source: Adapted from The Kitchn, Peanut Butter & Co., and The Itsy-Bitsy Kitchen.

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This easy sheet pan hoisin glazed salmon and brussels sprouts will be a popular addition to your weeknight dinner recipe rotation.

This content contains affiliate codes. As a Sitka Salmon Shares affiliate I earn from qualifying purchases.

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Today I am sharing my second fish recipe in under a month. Who am I? While I do sometimes remember to take my fish oil supplement, I decided it was time to give the real thing a try again in an effort to continue making healthy life choices. At the same time, Sitka Salmon Shares asked if I would like to try some of their wild-caught seafood – like it was meant to be.

What is Sitka Salmon?

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.

As you may have seen previously with my grilled salmon recipe, my first box came with Coho salmon and lingcod portions. I still have not decided what to make with the lingcod as I’ve never had it before, so today I am sharing yet another salmon recipe. This one might be even easier than the last!

Not only is this recipe easy and cooked together on one sheet pan, it might be my favorite way to cook salmon to date. Granted, my pool of attempts is quite small, but if you can convince me to eat salmon in the first place it must be good.

Usually the only way I like salmon is covered in a rich buttery or a sweet thick sauce, although I have yet to try salmon croquettes. But to be able to find one that’s a bit lighter than the usual is also a win. Better yet served with Instant Pot wild rice and roasted Brussels sprouts.

Grab a discount code!

Along with my sampling of Sitka Salmon Shares, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.

Six years ago: Red Monster Spinach Smoothie

Seven years ago: Carrot Cake with Cream Cheese Frosting

Ten years ago: Peanut Butter, Banana & Nutella Bars

HOISIN GLAZED SALMON AND BRUSSELS SPROUTS

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 oz. salmon filet
• 1 lb. brussels sprouts, trimmed and halved
• 2 Tbsp olive oil, divided
• Salt and pepper to taste
• 1/4 cup hoisin sauce
• 2 Tbsp honey
• 1 Tbsp rice vinegar
• 1 garlic clove, minced
• 1/4 tsp ground ginger
• Sesame seeds and green onion, for garnish

Directions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or foil.
2. In a large bowl, toss brussels sprouts in 1 tablespoon olive oil. Season to taste with salt and pepper.
3. Spread in a single layer on one side of the baking sheet and bake for 5 minutes.
4. Meanwhile, in a small bowl, hoisin, honey, rice vinegar, garlic, and ginger. Mix together and slowly whisk in remaining tablespoon of olive oil.
5. Add salmon filets to the other side of the baking sheet (skin side down) and pour hoisin glaze over salmon.
6. Bake for 15-20 minutes until flaky, spooning glaze runoff over the salmon every few minutes to keep it moist.
7. Serve topped with sesame seeds and chopped green onions.

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Slow and low, that is the tempo. Especially when it comes to smoking meat for good BBQ.

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This Wednesday we were supposed to be on a plane to reunite with the best festival of them all – The World Championship BBQ Cooking Contest in Memphis. It was originally my 35th birthday trip but alas like most things it was postponed (See you at the end of September).

In order to ensure that there is sufficient BBQ in my veins despite this, it just so happens to be BBQweek with the Festive Foodies Group! What timing, amiright? To be honest, I would’ve made sure I posted at least one BBQ recipe this week  regardless of an organized event, now I get to post a whole weeks worth.

Unfortunately there is a bit of a meat shortage around here so the biggest brisket I could find was only 2 pounds. As a result, it didn’t take as long to smoke this brisket and thus didn’t get that distinct pink smoke ring but thankfully it still tasted good! It definitely helps if you use your best brisket rub.

But I cannot take the credit, and this was actually the works of my husband, as I have not yet had the chance to tinker with the smoker. Honestly, it gives him so much joy I just assume let him master it. While he prepared the main course, I set out to make the sides and dessert, which will be shared later this week.

Don’t have a smokersmoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for 4-5 hours (depending on the size). Before we had a smoker we also used a product called Smokin-O’s.

Monday #BBQWeek Recipes

• Amazing Foil Packets On The Grill With Steak And Potatoes by Our Crafty Mom
• Bacon-Wrapped Brussels Sprouts by Sweet Beginnings
• Cherry Lime Margarita by Family Around the Table
• DIY Marzetti’s Slaw Dressing by Palatable Pastime
• Easy Crock Pot Pork Butt Pulled Pork by Intelligent Domestications
• Hawaiian Chicken Sandwiches by Cheese Curd In Paradise
• Loaded Baked Potato Salad by A Kitchen Hoor’s Adventures
• Pulled Pork by A Day in the Life on the Farm
• Slow Cooker Calico Baked Beans by Blogghetti
• Smoked BBQ Brisket by The Spiffy Cookie
• Smoked Pork Butt Tacos by Our Good Life
• Southwestern Mini Grilled Pork Sandwiches by The Freshman Cook
• Sweet Chili-Lime Grilled Chicken by Making Miracles
• Winey Burgers by Hezzi-D’s Books and Cooks

Four years ago: Dark Chocolate Cookie Butter Cupcakes

Five years ago: Fig, Goat cheese, and Kielbasa Sausage Pizza

Six years ago: Homemade Strawberry (Vodka) Lemonade

Eight years ago: Peanut Butter Chocolate Chip Granola

Nine years ago: Raspberry Mango Margarita Pie

SMOKED BBQ BRISKET

Print

Yield: 4 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. beef brisket
• 1/2 cup BBQ dry rub
• Hickory wood chips
• 1/2 water
• 1/2 cup apple cider vinegar
• BBQ sauce, for serving

Directions

1. Rub seasoning onto all sides of the brisket*. Cover and refrigerate overnight.
2. Two hours prior to cooking, take out let it come to room temperature.
3. Preheat smoker to 225F with chips for 30-40 min. Fill water pan with 1/2 cup water and 1/2 cup apple cider vinegar, add brisket, and smoke for 4 hours* or until 195F (per smoker manufacturers instructions for continuous smoke).
4. Remove, wrap in foil, and let rest until it reaches 165F. Slice against grain about 1/4 inch cuts and serve immediately.

Notes

*Quarter cup of rub per pound of brisket. Smoke for 2 hours per pound of brisket. Don't have a smoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for about 2 hours per pound.

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Brighten your Thanksgiving dinner table with these roasted root vegetables. They are as flavorful as they are colorful!

Thanksgiving food is delicious but it does tend to be various shades of brown (besides the cranberry sauce and green beans – or okra in this case). So I added some color with a spiral of colorful roasted root vegetables: beet, sweet potato, parsnip, and orange and purple carrot. It brightens things up, especially when it’s been raining here for over 24 hours.

I chose to share this recipe today because even though my Thanksgiving menu is not vegan, this side dish is which is perfect for celebrating World Vegan Day! It’s actually naturally vegan because it’s just veggies, oil, and herbs. But if you are looking for more vegan recipes, check out the list below this photo.

Happy World Vegan Day Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails
Black Bean & Pineapple Tacos by Kate’s Recipe Box
Provençal Vegetable Tian by Culinary Adventures with Camilla
Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm
Roasted Root Vegetables by The Spiffy Cookie
Vegan Eggnog by The Urben Life
Vegan Pineapple Tofu Fried Rice by The Baking Fairy

Three years ago: Sugar Cookie Pumpkin Pie Bars

Five years ago: Dark Chocolate Peanut Butter Banana Smoothie

Six years ago: Slow Cooker Tomato Basil Soup

Seven years ago: Pecan-Crusted Chicken with Roasted Broccoli

Eight years ago: Homemade Pumpkin Puree

ROASTED ROOT VEGETABLES

Serves 8

Ingredients:

2 small beets

2 large carrots (I used one orange one purple)

1 regular sweet potato

1 large parsnip

2 Tbsp olive oil

1 tablespoon fresh minced parsley divided, plus more for garnish

Salt and pepper, to taste

Directions:

1. Preheat oven to 350 F. Grease a 9-inch pie pan and set aside.
2. Wash root vegetables, dry, and peel (if desired). Using a mandoline, cut 1/8-inch thick slices.
3. Place in a large bowl with olive oil and 1-1/2 tablespoons parsley, toss to coat, and season with salt and pepper.
4. Layer vegetables in a spiral in prepared pie pan. Roast for 40-45 minutes, or until tender.
5. Sprinkle remaining parsley on top and serve.

Source: Adapted from Nosh and Nourish and Spoon Fork Bacon.

Herb roasted carrots bring out their sweetness while maintaining their status as a savory side dish. Then add parsnips for a peppery, nutty flavor.

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Whether you celebrate Easter, or this coming Sunday is just another day of the week, or you’re just here for the food, this roasted carrot and parsnips side dish is a must. Like any roasted vegetable recipe, it’s easy and tastes magnitudes better than boiling or steaming them.

It’s no wonder I hated vegetables as a child. Once I discovered you could roast them I suddenly started eating a whole lot more of them in early adulthood.

These herb roasted carrots and parsnips are coated in olive oil as per usual and then seasoned with rosemary, thyme, and of course salt and pepper. A little more thyme for garnish and lemon juice and it’s ready to compliment your main dish!

Fresh Spring Side Dishes

• Greek Spinach Salad from Palatable Pastime
• Lemon Poppyseed Scones from Art of Natural Living
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Strawberry Spinach Salad from That Recipe

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HERB-ROASTED CARROTS & PARSNIPS

Print

Yield: 6 servings Prep Time: 5 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. carrots, trimmed, peeled, and cut into 2-inch sticks
• 1 lb. parsnips, trimmed, peeled, and cut into 2-inch sticks
• 2 Tbsp olive oil
• 2 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme
• 1 tsp salt
• 1 tsp pepper
• 2 tsp lemon juice, optional

Directions

1. Preheat oven to 450 degrees F.
2. Spread the carrots on a foil-lined baking sheet/ Drizzle with olive oil, sprinkle with thyme, rosemary, salt, pepper, and toss to evenly coat. Arrange in a single layer and bake for about 30-35 minutes, stirring halfway through, or until edges are golden and fork-tender.
3. Sprinkle with any extra rosemary or thyme, lemon juice (if using), and serve immediately.

Source: Adapted from Averie Cooks.

This post is sponsored in conjunction with #PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Noodle kugel is a common dish during the later winter holidays in my family, but I made a fall version by adding pumpkin!

My godmother’s sister-in-law is known for her noodle kugel, which she brings over every year for Christmas Eve dinner. I asked her for the recipe a few years back and had the brilliant idea to make a pumpkin version for fall, but the years came and went and I kept forgetting to make it. So to kick off #PumpkinWeek I made sure it was the first thing I made!

If you’ve never had noodle kugel it’s a traditional Jewish dish that resembles custard but with egg noodles mixed in. I realize that may sound texturally strange (as Bob would agree, having had it for the first time when I made this), but I don’t really know how else to describe it! Something more familiar is the crunchy graham cracker crumble on top. If you can accept the fact that a dish made with noodles can be on the sweeter side I think you will really enjoy this!

Stick around all week long as myself and 38 other bloggers share pumpkin recipes to get you ready for fall and eventually Thanksgiving – but I cannot think about that just yet. So check out the rest of today’s recipe listed below and make sure you put you name in for a chance to win the giveaway thanks to our sponsors HERE.

Here are today’s #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Two years ago: Buckeye Granola

Four years ago: Slow Cooker Minestrone Soup

Five years ago: Pumpkin Spice Pizzas

Six years ago: Loaded Baked Potato Dip

PUMPKIN NOODLE KUGEL

Serves 15

Ingredients:

NOODLES

1 (16 oz.) package egg noodles, cooked

1/2 cup (1 stick) Cabot unsalted butter, melted

8 Egglands best large eggs

2 cups Dixie Crystals pure cane sugar

2 cups (16 oz.) Cabot cottage cheese (preferably small curd)

1 cup (8 oz.) Cabot vanilla bean lowfat Greek yogurt

1 cup pumpkin puree, canned or homemade

1 tsp pumpkin pie spice

TOPPING

9 graham crackers, crushed

3 Tbsp Cabot unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees. Coat a 13×9-inch baking dish with nonstick spray, set aside.
2. In a medium bowl, toss the cooked egg noodles in melted butter; set aside.
3. In a large bowl, beat together the eggs, sugar, cottage cheese, yogurt, pumpkin and pumpkin spice until blended. Stir in the noodles until evenly coated.
4. Spread evenly into the prepared baking dish.
5. In a small bowl, combine the gram crackers and additional 3 tablespoons of butter. Sprinkle on top off the noodle mixture.
6. Bake for 50-55 minutes or until the top is golden (or thermometer reads 160F). Let cool on wire rack for 10 minutes before cutting. May be served warm or chilled.

Source: Adapted slightly from a family friend of The Spiffy Cookie.

Disclaimer: Thank you #PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

Everyone needs a good roast once in awhile. Beef pot roast I mean. This version was inspired by the dwarf Balin from the Hobbit and would be perfect for Christmas dinner or an everyday meal.

Wanna know how I know it’s the holidays? It’s not the dread of going to any shopping center, the tree up and decorated, or my pants fitting tighter. No, it’s the box of tissues I have been burning through.

Granted, the 5 hours in the cold on Saturday, screaming my lungs out while I watched my buckeyes go into double overtime to beat that team up north, probably didn’t help my condition. Worth every nerve wracking second.

But now I’m in need of some hot tea and a slow cooked meal. This spiced beef roast would be perfect right about now. I actually made it back in February for our Lord of the Rings movie marathon (Balin is one of the dwarves). It was devoured in true hobbit form so unfortunately there were no leftover to make roast beef sliders, but I guess that just means I have to make it again – oh no!

Another great slow cooked beef is my Italian Braised Beef.

One year ago: Peanut Butter Sheet Cake with Chocolate Icing

Two years ago: Sweet Potato Casserole Pancakes with Cranberry Sauce Syrup

Four years ago: White Cheddar and Arugula Pesto Mac & Cheese

Five years ago: Bean and Cheese Taquitos

BALIN’S SPICED BEEF ROAST

Serves 6-8

Ingredients:

MARINADE

2-3 lb. beef rump or blade roast

1/2 cup dry red wine

1/2 cup apple juice or cider

1 bay leaf

1-1/2 tsp salt

1 tsp pepper

1 tsp cinnamon

1 tsp allspice

1/2 tsp ground cloves

ROASTING

1/2 cup dry red wine

1/2 cup beef broth

2 carrots, chopped

1 white onion, chopped

1 russet potato, peels and chopped

1 bay leaf

1 bunch thyme

2 cloves garlic, minced

1 tsp fresh minced ginger

Salt and pepper to taste

Water as needed to cover

Fresh chopped parsley, for garnish

Directions:

1. In a large zip-top bag, add the beef and all of the marinade ingredients. Squeeze out excess air and seal closed. Place in a large bowl and refrigerate 12-24 hours in the fridge.
2. Preheat oven to 300 degrees.
3. In a large, heavy, oven-safe pot, heat the olive oil over medium-high. Remove meat from marinade and add to pan. Brown on all sides, about 3 minutes per side. Add wine and broth and scrape up any bits that stuck to the pan. Add the rest of the ingredients and enough water just to cover everything.
4. Bake covered in oven for about 3 hours, or until internal temperature reads 160F.
5. Serve garnished with parsley.

Source: Adapted from Middle-Earth Recipes.

This pear sauce might be better than the original applesauce. Seasoned with cardamom, this sauce is the perfect side dish for your holiday ham or for snacking anytime!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ForTheLoveOfHam #CollectiveBias

Holidays are for HAM! After cooking at 22 pound turkey for Thanksgiving for only 6 people, you could say I am a bit tired of turkey leftovers. If I had it my way I would bake ham for Thanksgiving but most people cry blasphemy at the mere suggestion.

Now that we are beyond the sacred turkey meal, nothing can stop me! Especially once I spied a Hormel Cure 81 bone-in ham in cherrywood flavor at Walmart.

Unfortunately as you are all aware, I moved this past weekend and by no means am I unpacked with a fully operational kitchen yet, nor do I have the energy to dig out the box with my Christmas decorations. With that in mind, purchasing a 9 pound ham may not seem like the most rational thing to do at this time but I disagree.

Despite the chaos that is my living situation I was able to whip together the perfect menu for any occasion, including the holiday season. And it didn’t take all day, or even half a day (as if I have time for that).

The day after I moved into my new house, kitchen essentials unpacked first, I baked a ham complete with roasted Brussels sprouts and cardamom pear sauce. Pear sauce is just like applesauce but made with pears and actually used my dad’s recipe for applesauce to make it. I grew up serving ham with applesauce and this cherrywood smoked ham inspired me to create a pear sauce seasoned with cardamom.

I was able to prep this entire meal in a little over an hour and a half: while the ham cooked, peeled and cooked pears on stove top, and roasted Brussels when glaze was added to the ham. But let me just say, that pear sauce is amazing. This was actually my second batch as I first made it last weekend for a holiday meal with friends. Even non pear lovers went back for seconds!

I think a side of mac and cheese would have been a stellar addition as well to this meal. In fact I strongly suggest you make all of it for your next holiday gathering. Maybe even a cardamom cake for dessert.. While you are doing that, I may need to repeat this meal with some mac and cheese and then make other fun things with the leftover ham because I refuse to let any scrap go to waste. Split pea soup, breakfast quiches, and much more here I come! What will you serve your Hormel Cure 81 ham with?

One year ago: Quiche for One

Three years ago: Gingerbread Oreo Snowman Truffles

Four years ago: Jalapeno Cornbread

Five years ago: Pretzel Rolls

HOMEMADE PEAR SAUCE

Makes 1 quart

Ingredients:

8 Bosc pears (3-4 lbs.)

4-6 Tbsp sugar

1 tsp cardamom

Lemon juice (for canning, optional)

Directions:

1. Peel, core, and evenly slice the pears. Place in a large pot and fill about 1/3 of the way up with water.
2. Place pot over medium heat. Once the pears start to break down add sugar to taste, stirring a lot after the addition of sugar to prevent the thickened sauce from burning.
3. Cook until it reaches the desired thickness, about 30-45 minutes. If some of the pears do not break down evenly you may have to use a masher on them (or immersion blender).
4. If you are not eating immediately, you may freeze the sauce. Or if canning you should add 1/2 tsp lemon juice on the top of each jar before sealing.

Source: My dad’s homemade applesauce.

Your love of apple fritters and spiralizing combines into one with these spiralized apple fritters. Don’t tell your zucchini, it might get jealous.

Summer is slowly slipping through our fingers like grains of sand. While I am excited for college football season to begin, at the same time I am still enjoying being able to walk outside without a jacket and will forever covet all the summer fruits and vegetables. On the up side, the U-pick farms in the area will soon have apples aplenty which means it’s time to transition the spiralized summer zucchini/zoodle trend into something suitable for fall. To cut to the chase, yes I spiralized apples. And then battered and fried them. Proof that everyone can enjoy a spiralized recipe.

Instead of the guillotine-looking torture device that I normally use for spiralizing, I tried out OXO’s new hand-held spiralizer which works just as well to create uniform, curly noodles from an assortment of vegetables and, evidently in my case, fruits. For my bigger apples, I did have to trim them down a bit to fit them through but that minor detail was overshadowed by the fact that it cored the apple while is did it’s fancy spiral display. It’s just like the apple peeler, slicer and corer that I use for pies/applesauce making but it’s hand-held and makes spiraled threads instead of an accordion.

These fritters were actually oven-fried but not in a way that is much healthier than frying them in a regular saute pan, it’s just less messy. The oil was heated in the oven on rimmed baking sheets and then the fritter batter was dolloped into the hot oil just as if it were in a saute pan. Just as crispy too! To enjoy these warm morsels I also made a maple-Greek yogurt dipping sauce or topping.

One year ago: Skirt Steak with Kale Chimichurri Sauce

Two years ago: Eggplant Manicotti with Creamy Pesto Filling

SPIRALIZED APPLE FRITTERS

Makes 1 dozen fritters

Ingredients:

FRITTERS

1/4 cup + 2 tsp olive oil, divided

1 cup all-purpose flour

2 tsp sugar

1-1/4 tsp baking powder

Pinch salt

1/2 cup milk

1 egg, beaten

3 apples, spiralized (I used unpeeled Gala but you can use any crisp apple and peel if desired)

TOPPING

1 cup plain Greek yogurt

2 Tbsp maple syrup

Cinnamon-sugar, for garnish

Directions:

1. Preheat the oven to 425 degrees. Once preheated take out two heavy non-stick rimmed baking sheets, pour 1/4 cup of the oil into the baking sheets and place in the oven for 5-7 minutes to heat the oil.
2. While the oil heats, in a small stir together the yogurt and syrup for topping. Place in fridge until ready to serve.
3. In a medium bowl whisk together the flour, sugar, baking powder, and salt.
4. In a large bowl, mix together the milk, egg, and remaining 2 teaspoons of oil. Add to the dry ingredients and mix until almost combined (do not overmix). Using a spatula, fold in the apples.
5. Carefully remove pans from the oven and place the apple mixture in spoonfuls onto the oil. Flatten and contain the mixture using a spatula.
6. Bake for 15 minutes or until the bottoms are golden and crisp. Remove from the oven, flip over and bake for another 10 minutes or until crisp and golden on both sides.
7. When done, transfer the to a paper towel lined sheet to drain. Serve immediately topped with maple yogurt mixture and cinnamon-sugar, if desired.

Source: Adapted from Inspiralized and The Veggie Spiral Slicer Cookbook.

Items you may need (affiliate links):

Day 3 of #TripleSBites! Today let’s talk about making sacrifices for love. For example, I cannot tell you the number of times I get scoffed at for not liking seafood with the pretense that since I am a food blogger I should love everything edible.

Well I hate to break it to you but I don’t love all foods. I only love the ones that I like to eat which happens to be quite a lot, it just doesn’t include things such as seafood, pickles, and coffee. However, that doesn’t stop me from utilizing those things in the occasional recipe (or being tempted by a homemade salmon burger), especially when I am cooking for someone who will greatly appreciate it.

Salmon is my sacrifice. It is the last thing I think of when picking a protein for dinner. Chicken, beef, pork, and even tofu occur more frequently than any kind of fish in my kitchen. In fact I think this is only the third fish recipe I am sharing on the blog. Since my salmon cooking skills have not been truly tested I rely on simpler, foil-proof recipes. Pun intended as this is a recipe for foil-wrapped salmon.

This easy Greek salmon and orzo was incredibly easy to throw together and while it baked I whipped up some orzo to go with it. I have to admit, I didn’t hate it. In fact it was quite good. It seems great sauces makes nearly anything pleasing to the palate.

Please make sure to check out all the other spicy, saucy, sexy recipes from an awesome list of 19 other bloggers, found at the end of this post! And don’t forget to enter the giveaway HERE!

One year ago: Mini Lasagna Stacks

Four years ago: Homemade Hazelnut Chocolate Spread (Nutella)

EASY GREEK SALMON AND ORZO

Serves 2

Ingredients:

SALMON

1 lb. salmon

Salt, pepper and/or lemon pepper, to taste

2 Tbsp unsalted butter, melted

1 Tbsp olive oil

1 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

1 Tbsp Gourmet Garden oregano paste (or fresh minced)

1/2 Tbsp Gourmet Garden garlic paste (or fresh minced)

ORZO

1/2 cup uncooked whole wheat orzo pasta

1 Tbsp extra virgin olive oil

1/4 cup chopped cherry tomatoes

1/4 cup seeded and chopped cucumber

1/4 cup diced red onion

1 oz. feta, crumbled

1 tsp Gourmet Garden oregano paste (or fresh minced)

1/4 tsp lemon pepper

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with foil with overhanging sides, and lightly coat with nonstick spray.
2. Season the salmon with salt and pepper to taste. Place in the center of the foil and fold up all 4 sides. Set aside.
3. In a small bowl, whisk together butter, oil, vinegar, lemon juice, oregano, and garlic. Pour the mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing closed. Bake for 20-25 minutes, or until cooked through.
4. While the salmon cooks prepare the orzo. Bring a medium pot of water to a boil. Add pasta and cook for 8-10 minutes or until al dente, drain and transfer to a medium bowl. Toss in olive oil then add tomato, cucumber, onion, feta, oregano and lemon pepper. Toss and set aside until ready to serve.
5. When the salmon is cooked, serve immediately over orzo.

Source: Adapted from Damn Delicious and Allrecipes.

Disclosure: I was provided with complimentary product as part of the #TripleSBites event. I was not otherwise compensated for this post. All thoughts and opinions are my own.

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