Peanut Butter Cream Pie

Peanut Butter Cream Pie

Wait, wait, wait – hold up!

Did I really suggest Thanksgiving dessert ideas yesterday and NOT include anything with chocolate?????

Quick! Someone check my temperature!

 

Peanut Butter Cream Pie

But fear not, dear friends. There’s still PLENTY of time to make this luscious Peanut Butter Cream Pie and your loved ones won’t even know it was a last minute addition.

Because it’s a known fact that Peanut Butter and Chocolate are a match made in heaven.

Foodie Heaven.

 

Peanut Butter Cream Pie

I had actually made this beauty a few weeks ago when one of my besties and I had gone over to a friend’s for dinner. Because I can never go to someone’s house empty-handed, I offered to bring a dessert and turned to this fabulous pie courtesy of Joy the Baker.

Instead of the graham crackers that the recipe calls for, I opted for Oreo cookies because mo’ chocolate is always mo’ better! As for the filling, you can’t beat the light, fluffy, peanut-buttery center that is then layered with whipped cream. And to go that extra bit over, top it with whatever your heart desires! I kind of went to infinity and beyond by topping the pie with a drizzle off melted chocolate, crushed salted peanuts, itty-bitty mini chocolate peanut butter cups AND chopped up chocolate covered pretzels.

Yea….I have no self control.

Want the recipe? It can found in Joy the Baker’s new book, Homemade Decadence. Or, you can find it HERE at the Candid Appetite’s site.

So once again, HAPPY THANKSGIVING FRIENDS!!! And now, you have no excuse to leave out the chocolate :)

Crispy Oven Roasted Herb Potatoes + Last Minute Thanksgiving Ideas

Crispy Oven Roasted Herb Potatoes

 

Goodlawd…..do I love me some potatoes. And in fact, my last meal that I request could possibly be a mountain of Mickey D french fries that is then washed down with a lovely bottle of vino.

I’m so classy.

 

Crispy Oven Roasted Herb Potatoes

So naturally, I’m obsessed with these easy, crispy, oven-roasted herb potatoes.  They can be prepped in under 5 minutes and since they’re roasted in a hot cast iron skillet, they are wonderfully crispy on the outside and tender on the inside.

These little beauties are quite versatile as well. Perfect side dish for a brunch….low maintenance for a weeknight dinner….and fantastically delish to adorn your table for any special occasion/holiday – like Turkey Day!

 

Crispy Oven Roasted Herb Potatoes

And if you’re anything like me, you’re still trying to figure out what to make for Thursday. But worry not peeps, here are some great ideas if you’re stumped.

First off… Cocktails of course!

My recommendation to kick off the festivities – The Spiced Apple Pie

It’s made of apple cider, spiced rum, nutmeg and all other types of goodness that screams the holidays.

 

The Spiced Apple Pie

And if your family/loved ones are anything like mine, you’ll need to keep the Appetizers flowing before the masses get h’angry. So for your safety, make a double batch of these fab Crispy Arancini Stuffed with Mozzarella. They can also be made in advance and frozen until you’re ready to fry them up.

So. Dang. Addicting.

 

Crispy Arancini stuffed with Mozzarella

Next up… Bread time!!! Because in addition to potatoes, bread is my kryptonite.

I’d recommend these Honey Yeast Rolls with Sea Salt. They’re fluffy, slightly sweet and if you happen to have a few leftover (which I doubt!), they make the perfect buns for sliders.

 

Honey Yeast Rolls with Sea Salt

Another bread option would be Potato Rosemary Rolls which are the truth! Potatoes inside of bread?! Total no brainer. And trust me, your casa will smell like HEAVEN while they’re baking.

 

Potato Rosemary Rolls

How about a few Side Dishes?

Now I realize there are some people who don’t fancy mashed potatoes. Nobody I would trust, mind you. But for those folks (and for those who just like plenty of options), this Roasted Garlic Mashed Cauliflower will be a huge hit.

 

Roasted Garlic Mashed Cauliflower

And just in case your Thanksgiving table wasn’t decadent enough, this Lobster Macaroni and Cheese  not only kicks up a classic but it’ll have your guests giving thanks to YOU!

 

Lobster Macaroni and Cheese

 

At some point, you may want some greens. You know, because greens are good for you. And this Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette is not only good for you but will be gobbled up in heartbeat.

 

Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette

And now on to the Poultry.

I totally get it. Fixing up an entire turkey can be a bit intimidating. But that’s no reason to totally nix a bird. These little Roasted Cornish Game Hens with Bacon-Herb Butter are a perfect alternative. Game hens cut your roasting time down to about an hour and the meat is wonderfully succulent and juicy.

Did I mention there’s bacon in it?

 

Roasted Cornish Game Hens with Bacon-Herb Butter

Or you could keep things really simple and opt for a traditional Roast Chicken. Because really, a beautiful roast chicken is bliss.

I almost always default to the grandmaster Thomas Keller’s method. Completely no fuss and I always get perfect results. Crispy skin, juicy meat.

 

Thomas Keller's Roast Chicken

And finally, Dessert.

Sure there’s apple pie, pumpkin pie (BLEH!) and yadda, yadda, yadda. But how about something a little different?

My Pistachio-Orange Blossom Cake would be a great finale to your Thanksgiving feast. The cake is light and gently perfumed with citrus. The crushed pistachio adds to the scent of the cake and it’s all topped with whipped cream and fresh berries.

 

Pistachio-Orange Blossom Cake

And because my family is never satisfied with just one dessert, these Pomegranate-Peart Tarts are just the ticket for a low fuss addition to the dessert buffet. Especially since you can cut corners by using pre-packaged puff pastry.

YES, PLEASE!

 

Pomegranate-Pear Tarts

Now, I’m officially starving…. But hopefully this gave you a few ideas to fill your menu for Turkey Day.

And from my tummy to yours – I wish you and your loved ones a wonderfully delicious and comforting Thanksgiving!

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Crispy Oven-Roasted Herb Potatoes

Ingredients:

 

2 pounds small Yukon gold or red potatoes, washed and dried
¼ cup melted butter
2 tablespoons olive oil
½ tablespoon finely minced fresh rosemary
1 teaspoon fresh thyme
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
kosher salt
black pepper
¼ cup chopped parsley
1-2 wedges lemon

Preheat your oven to 425 degrees F. Place a large cast iron skillet in the oven while it preheats. (If you do not have a cast iron skillet, you can use a sheet pan)

Depending on the size of your potatoes, cut them into halves or quarters so that they’re even sized. Place the potatoes in a large bowl and toss them with the melted butter, olive oil, rosemary, thyme, garlic and pepper flakes. Season them well with the kosher salt and black pepper.

Once your oven has reached temperature, carefully take out your cast iron skillet (be careful, it’s hot!). Spread the potatoes into an even layer and place back into the oven. Roast the potatoes for about 30-40 minutes until they’re crisp on the outside and tender on the inside when pierced with a paring knife. Be sure to flip the potatoes a few times during the roasting process to ensure even cooking.

Once done, remove the skillet from the oven. Toss the potatoes with the chopped parsley and squeeze fresh lemon over them. Enjoy!

*For some added zing, whisk in a few tablespoons of Dijon mustard into the melted butter before tossing them into the potatoes for roasting. YUM!*

We’re 5 Today!! Plus Bacon & Shrimp Cheesy Grits and a $100 AmEx® GiftCard GIVEAWAY!!

Bacon & Shrimp Cheesy GritsMan, oh man!

We’re F-I-V-E today!!! For real, for real— as in, I’ve been rambling about food, family, and absolutely random things for 5 YEARS!

Holy Moly!!!

Bacon & Shrimp Cheesy GritsThese past five years have been filled with quite the Foodventures and every foray into the kitchen still brings surprising successes, utter failures and always new takeaways. It’s never a dull moment!

And I kind of dig how my palette has changed over the years. Dishes I used to despise are now the ones I crave and are obsessed with making. Things I used to think I couldn’t live without are now nowhere to be found in my kitchen.

Bacon & Shrimp Cheesy GritsWhich is why for our 5th blogiversary, I opted to make this utterly decadent, stick-to-your-ribs Bacon & Cheesy Grits. Because believe it or not, I used to hate grits. Well…anything of that similar texture. Oatmeal, porridge, cream of wheat— all of it. Bleh!

But then one day, I woke up and the sun was shining, the birds were chirping, the forest animals were frolicking and a bowl of shrimp & grits somehow magically appeared in front of me.

And my life was changed. Luscious, cheesy, goodness. Mind blown.

So I’m pretty certain you’ll love them too. Not to mention it’s super easy to make.

Bacon & Shrimp Cheesy GritsAnd because y’all have stuck with me throughout these past few years and have followed my random musings, we’re having a fantabulous (did I just use that word??) $100 American Express® GiftCard GIVEAWAY for one of our lucky readers. I don’t know about you but it may come in handy with the holidays coming up.

Want to know how to win?

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There are six (6) different ways for you to enter!  Please be sure to leave a separate comment for each indicating which of the below you did: This Giveaway has ended- THANKS!

  1. Leave a comment sharing what dish do you now love but didn’t like before;
  2. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
  3. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  4. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so); or
  5. Follow our boards on Pinterest (If you already Follow us, leave a comment indicating so); or
  6. Follow us on Instagram (If you already Follow us, leave a comment indicating so

The deadline to enter is Monday, November 17th at 5pm (PST) and the winner will be notified the next day. This Giveaway has ended- THANKS!

And with that dear friends, thanks again for all of your support and here’s to another five years of delicious and entertaining Foodventures!!!

Alohas <3

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Bacon & Shrimp Cheesy Grits
Serves 4

Ingredients:

1 pound shrimp, cleaned and deveined
1 tablespoon hot sauce
½ teaspoon Old Bay Seasoning (or other Cajun spice blend)
¼ teaspoon cayenne pepper
½ teaspoon garlic salt
black pepper
1 tablespoon olive oil
2 scallions, chopped, more to garnish
3¼ cups low sodium chicken stock
kosher salt
1 cup grits
4 tablespoons unsalted butter, divided
½ cup shredded sharp cheddar cheese, more to garnish
3 slices bacon, diced
½ cup minced shallots
1 cup finely diced bell peppers (assorted colors)
1 tablespoon minced garlic
½ cup dry white wine
3-4 dashes Worcestershire sauce
¼ teaspoon red pepper flakes

In a bowl, mix the shrimp with the hot sauce, Old Bay Seasoning, cayenne pepper, garlic salt, ¼ teaspoon black pepper, ¼ teaspoon kosher salt, olive oil and chopped scallions. Set aside.

In a heavy bottom pot, bring the chicken stock to a rolling boil with ¼ teaspoon kosher salt. Slowly whisk in the grits and cook until the grits have thickened and become tender. For quick grits, this will take about 5-7 minutes over medium heat. For regular grits, simmer for about 25 minutes. Once done, stir in 2 tablespoons unsalted butter and cheese. Taste and adjust seasonings as needed. Cover and keep warm.

In a cast iron skillet or other heavy bottom skillet. Slowly sauté the bacon until it becomes crispy and the fat has rendered down—about 5 minutes. Use a slotted spoon and transfer the bacon bits to a plate covered with paper towels. Reserve one tablespoon of bacon drippings in the pan and discard the rest. Sauté shallots in the bacon drippings until translucent. Add the diced bell peppers and cook for an additional two minutes. Add the garlic and shrimp and cook until the shrimp just begins to turn pink—about 2 minutes. Remove the shrimp from the skillet. Turn the heat to medium high and pour in the white wine. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and reduce the liquid for 2-3 minutes. Stir in the remaining butter, Worcestershire sauce, and red chili flakes. Add the shrimp back into the skillet and allow the items to cook for an additional minute. Taste and season as needed.

Divide the cheesy grits amongst four bowls and top each mound with the shrimp mixture. Sprinkle each bowl with the additional cheddar cheese, scallions and crispy bacon. Serve immediately.

Vegetarian Soba Noodle Salad

Vegetarian Soba Noodle Salad

Guys… I moved to Việt Nam.

Okay, not really. But I swear, San Diego these past few weeks have been as hot and humid as South East Asia in the dead of Summer!

I’m MELTING!!!

And turning on the oven or kitchen burners has been the last thing I’ve wanted to do. But a girl has got to eat and the lighter and easier the dish–the better!

Vegetarian Soba Noodle Salad

Quick and light bites like this Vegetarian Soba Noodle Salad is the perfect remedy to combat the heat. Soba (buckwheat) noodles tossed with fresh veggies in a bright and acidic ponzu sauce is easy to make and doesn’t leave you feeling like gazillion pounds.

I opted for a vegetarian take but if you miss the meat, throw in such grilled chicken or shrimp and you’ll be a happy camper.

Now excuse me as I pass out in front of the air conditioner.

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Vegetarian Soba Noodle Salad
Serves 2

Vinaigrette:
2 tablespoons prepared ponzu sauce
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame oil
3 tablespoons canola oil (or other light flavored oil)
2 tablespoons honey
½ tablespoon sambal paste
1 large garlic clove, finely minced
2 teaspoons finely minced fresh garlic
kosher salt
black pepper

6 ounces dried soba noodles
1 heaping cup sweet peppers, thinly sliced
1 cup blanched edamame beans
1 cup blanched asparagus tips
1 cup sweet grape tomatoes, halved
½ cup thinly sliced Japanese cucumbers (or other small cucumbers of your preference)
¼ cup sliced scallions
1/8 teaspoon toasted sesame seeds

Prepare the vinaigrette by whisking all the ingredients in a small bowl. Season with additional kosher salt and black pepper as needed.

Bring a large pot of water to a boil and cook soba noodles for 3-4 minutes or accordingly to package instructions. Drain the soba in a colander and rinse well with cool water. Shake off excess water and transfer to a bowl. Add all the vegetables to the noodles, except the scallions. Add several spoons of the vinaigrette over the noodles and vegetables and toss well. Add additional vinaigrette as needed for everything to be lightly coated.  Divide the contents between two serving dishes. Top each plate with scallions, sesame seeds and enjoy!

Stone Fruit & Prosciutto Salad

Stone Fruit & Prosciutto Salad

Dear Summer,

Please don’t ever leave.

I love how you bring the bright, radiant sun out to warm us.

I love how you encourage me to wear flip flops every day (even to work).

And I love how you bring out the incredible sweetness and intense flavor to stone fruits. It makes me want to eat them all the time! Nectarines, peaches, plums, pluots….oh, the endless possibilities!

Stone Fruit & Prosciutto Salad

And Summer, you also inspire me to eat light and fresh dishes. So I decided to take your hint and threw some delectable stone fruits into some greens. A salad filled with all types of mixed greens to give that peppery verdant flavor, a needed savory element with the thin prosciutto slices, a salty & nutty profile from the parmesan cheese and much needed texture from the chopped pistachio nuts.

I don’t even bother with a vinaigrette. Instead, I opt for a bit of freshly squeezed lemon juice for acidity and a drizzle of EVOO for that needed richness.

Divine.

So Autumn, please push the snooze button a few more times to allow my Summer to stay a bit longer.

xoxo.

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Stone Fruit & Prosciutto Salad
Serves 1

Ingredients:

2 cups mixed greens (arugula, romaine, baby spinach, etc)
¼ cup sliced peaches
¼ cup sliced nectarines
¼ cup sliced plums or pluots
1 tablespoon roughly chopped pistachio nuts
1 ounces parmesan cheese shavings
juice of 1 lemon wedge
1 tablespoon quality extra virgin olive oil
2 pinches kosher salt
2 pinches coarse black pepper

Plate the first six items on a serving dish. Squeeze the lemon juice over the plate, followed by the drizzling of olive oil. Season with the kosher salt and black pepper. Enjoy!

Spicy Shrimp and Sausage Pasta — Surf & Turf Made Easy!

Spicy Shrimp & Sausage Pasta
Now let me admit this to you.

Some girls love flowers delivered to their door and some gals love chocolate.

Me?

You’d have my attention with a nice bottle of vino or meat. :)

Yes, you read that correctly.

 

DSC_0047

So when our friends at Farmer John sent over a box of their latest Cheese & Wine Flavor Smoked Sausage, I squealed with joy.

Seriously…squealed.

Not only because I was so excited to try it out but we coincidentally were having our monthly Sunday Family Dinner just a few days after. Complete divine intervention since a part of our menu required for us to bust out our beloved habachi grills.

DSC_0090

It was perfect since our proteins mainly consisted of seafood (calamari, prawns, shellfish, lobster) and sausage was a much welcomed addition.

We sliced a few links up and threw them on the habachi which imparted even more of a smoky flavor. The sausage itself turned out to be a tad on the sweeter side (likely because of the wine) but it paired well with the salty-briny seafood.

So when it came time for me to use the sausage in a dish, I wanted to make sure to balance out the flavors.

Cue in spices, herbs and tomatoes.

 

Spicy Shrimp & Sausage Pasta

I played around with a few ideas and decided to use the browned sausage with a heavily spiced shrimp in a tomato sauce.

I finished the whole sha-bang with a mountain of fresh herbs and tossed it with linguine — a pasta that can hold up to a hearty sauce.

 

Spicy Shrimp & Sausage Pasta

It. Was. Delish.

Don’t believe me?

Well…shame on you!

Because it was.

Fo’ reals!

Spicy Shrimp & Sausage Pasta

The entire dish was then showered with a mound of freshly shaven parmesan cheese….and then I paused…..

Because when you make happy things in your kitchen, it deserves a moment of silence…

Followed by a serious dance-it-out session and a swig of chianti…or whatever you’re sipping on.

It’s completely mathematically sound.

Spicy Shrimp & Sausage Pasta

And yes, all of the flavors balanced out perfectly.

The salty, sweet sausage paired well with the spicy shrimp. The acidic tomato sauce with its aromatics added the much needed punch to the dish. And the cheese—well, the cheese added love.

Obvi.

Much thanks again to our friends at Farmer John - we love ya!

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Spicy Shrimp and Sausage Pasta
Serves 6-8

Ingredients:

½ pound shrimp, cleaned and deveined
½ teaspoon Old Bay Seasoning (or other Cajun spice blend)
¼ teaspoon cayenne pepper
black pepper
½ teaspoon garlic salt
kosher salt
olive oil
1 pound smoked sausage (I used Farmer John® Wine and Cheese Sausages), sliced
¼ cup sliced shallots
1 tablespoon minced garlic
½ teaspoon red pepper flakes
2 tablespoons tomato paste
¼ cup white wine
1 28-ounce can crushed Roma tomatoes
5-6 fresh thyme sprigs
½ tablespoon chopped fresh oregano
1 pound dried linguine
¼ chopped Italian parsley
1 cup parmesan (shaven, grated, etc.)

In a bowl, mix the shrimp with the Old Bay Seasoning, cayenne pepper, ¼ teaspoon black pepper, garlic salt, ¼ teaspoon kosher salt and 1 tablespoon olive oil. Set aside.

Heat 2-3 tablespoons oil in a heavy bottom, deep skillet (or pot) to medium. Add the sausage slices and brown on both sides. Toss in the shrimp and cook until they turn pink – approximately 2 minutes. Remove the contents to a clean bowl and set aside.

Add the shallots to the skillet and cook for a minute before adding the garlic. Cook for a minute and stir in red pepper flakes. Add tomato paste and cook for an additional 2-3 minutes. Turn the heat to high and pour the wine into the skillet. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and reduce the liquid for 2-3 minutes on the high heat.

Add tomatoes with its juices and bring to a boil. Once it comes to temperature, lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Stir in the thyme and oregano and simmer the sauce, partially covered for 20 minutes.

While the sauce cooks, boil the linguine for approximately 10-12 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

Stir the shrimp and sausage into the simmered tomato sauce. Toss in the cooked linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed.

Plate the pasta and sprinkle each dish with parsley and the freshly shaved parmesan.

Enjoy!

Hair of the Dog – Bloody Marys

Hair of the Dog - Bloody Mary

It’s no secret… my seester T and I are rather in L-O-V-E with a good Bloody Mary. They’re schpishy, zingy and man…do they have some serious rejuvenating powers. Hair of the dog all the way!

But there’s nothing worse than a watered down, flavorless Bloody. Vodka in an iced glass of tomato juice does not make a Bloody Mary. Hell – that’s just spiked tomato juice. Yuck! 

A well crafted Bloody should be as complex and multi-layered as a beautiful dish. Savory while bright, spiced and full of umami (ugh, did I really use that word?), while still packing a strong punch.

Don’t get me wrong, I’m not opposed to using a premade Bloody mix because there are some darn good ones out there. But even when I do use a premixed base, I always tweak it. Usually to give more spice and depth of flavor.

Hair of the Dog - Bloody Mary

So when one of my favorite meals comes around (Sunday Brunch of course), I’m the first to offer up one of my Bloody Marys. Starting off with a good tomato juice, I add some of this and some of that until the concoction is just right. And then, the Bloody has got to chill in the fridge so that the flavors have a chance to marry.

That gives you the perfect amount of time to get the “toppings” together. And that’s where things get fun. Pickled or fresh veggies, pepperoni, crispy bacon, shrimp, cheeses, kettle chips–anything goes! And want a tip? If you’re wary about having to pick up all kinds of ingredients to garnish a cocktail–fret not! Just swing by the salad bar of your local grocery store and grab whatever tickles your fancy. I usually fill a little box with all the fixings to jazz up my cocktails for under $2-$3.

Looking for a Pan-Asian spin on the Bloody Mary? Use Sriracha instead of hot sauce….swap out Worcestershire sauce for Maggi Seasoning Sauce… crush in some hot Thai chiles….and finally, top it with a SPAM musubi. HELL YEAH!

I’ve included a guide below of how I start my Bloody Marys but like my other cocktail recipes on the site, the measurements are loose guidelines and should be adjusted to your liking.

With that Friends….TGIF! Happy Friday and have a brilliant weekend!

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Hair of the Dog – Bloody Marys
Serves 2 (very hefty servings)

Ingredients:

3 cups tomato juice
1 heaping tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
½ tablespoon Tabasco sauce (or other hot sauce of your choice)
2 tablespoons olive juice (brine)
juice of ½ small lemon (about 2 tablespoons)
zest of ½ lemon
several dashes Old Bay Seasoning
1 teaspoon celery salt (more to rim the glasses)
¼ teaspoon kosher salt  (more to rim the glasses)
1/8 teaspoon fresh cracked pepper
4 ounces premium vodka

Extra goodness:
grilled prawns
thick pepperoni slices
peperoncinis
cucumber slices
pickled hot cherry peppers
lemon wedges
lime wedges
celery stalks

In a pitcher or very large cocktail shaker, combine the first 12 ingredients. Stir well and refrigerate for about an hour.

While the cocktail chills, take wooden skewers and slide the garnish onto them.

Mix together 1 part celery salt and 1 part kosher salt in a shallow plate. Wipe the rim of two glasses with a lemon wedge. Roll the edges of each glass into the salt mixture and set aside.

Once chilled, stir the Bloody Mary concoction well. Fill the glasses with ice and divide the chilled liquid amongst the two. Garnish each drink with the celery stalks and prepared skewers.

Cheers!