Strawberry Pineapple Crumble

Yesterday I headed out to a local strawberry patch with my friend Natalie where we each picked several pounds worth of fresh strawberries and then enjoyed delicious strawberry ice cream. This was my first time strawberry picking and I had an absolute blast. Sure, I could have done without the Georgia humidity in April, but I almost all forgot about the heat when I heard the lovely "Pop" that comes from picking the berry off its stem.

Armed with five pounds of ruby-red, sweet strawberries, I had a hard time deciding what to make first. But then I remembered a post I read that morning from Joy the Baker and knew exactly what I'd use my first pound of strawberries for: Strawberry Pineapple Crumble.

If you tilted your head for that combination, you're not alone. I remember thinking, "Huh, interesting." So interesting, in fact, that it just might work really well. I'm here to let you know that it doesn't just work, it's fantastic!

The pineapple's sweet and tart flavor brings out the sweetness from the berries. And the crumble? Well I could probably eat the topping all by itself. All together, this dessert is light enough to eat for breakfast (like I had this morning), and the crunchy topping has a bit of saltiness that pairs perfectly with the filling. Make this. Make it, share it, and enjoy it.

Since I have four pounds of strawberries leftover, what should I make next? I'm thinking at least one pound needs to be devoted to some strawberry ice cream.

Strawberry Pineapple Crumble 

slightly adapted from Joy the Baker

Ingredients: 
1 pound strawberries, hulled and cut in half/quarters (bite-sized pieces)
1 pound peeled and diced fresh pineapple 
3 tablespoons sugar 
3 teaspoons cornstarch 
1/4 cup all-purpose flour 
pinch of salt  
2/3 cup all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
6 tablespoons unsalted butter, cold and cut into cubes 
1 1/3 cup old-fashioned oats 
1/4 cup pecans, chopped
1/4 cup brown sugar


Directions:

Place a rack in the center of the oven and preheat to 350 degrees F.

After fruit is diced, place in colander to drain excess liquid. In a small dish, whisk together 3 tablespoons sugar, cornstarch, 1/4 cup of flour and pinch of salt. Toss sugar mixture with fruit and place fruit in an 8-inch square baking dish. Set aside.

In a medium bowl, whisk together remaining flour, baking powder, salt and sugar. Add cold butter cubes. Use your fingers (or pastry cutter) to break up the cold butter cubes into the flour mixture. Add oats and pecans; toss together until the butter bits are about the size of the oat flakes.

Pour oat mixture over the prepared fruit. Place in the oven and bake for 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan. (Depending on how full the dish is, you may want to put a baking sheet underneath in case it bubbles over.)

Remove crumble from oven; allow to cool for at least 15 minutes before serving. Crumble is delicious served warm with vanilla ice cream. Crumble can we wrapped and refrigerated for up to 4 days. Reheat in the microwave or wrapped in foil in a low oven.

Shredded Tex-Mex Crock-Pot Chicken

Do you ever have days when you just know you won't be in the mood to make dinner? I come across that feeling often, and luckily, the handy crock-pot comes to my rescue.

I've been saving this recipe for awhile and was happy I finally had a chance to make it. For some reason, crock-pot meals only seem perfect for rainy days, but this recipe is great come rain or shine. The chicken is so tender I hardly had to work at shredding it, and the long cooking time produced an amazing taste. I liked putting the meat back in the crock-pot after shredding it so it could soak up more of the flavorful juice.

To be honest, I made this chicken without even thinking about how I would serve it once dinner rolled around. Then I remembered something my mom used to make all time: tostadas. Tostadas remind me of mini Mexican pizzas, and not only are they ridiculously tasty, but they're easy to make and a great, fun alternative to tacos. I highly suggest making your own tostadas (using the same method as tortilla chips)—they're much stronger and have a better flavor and crunch than premade tostadas.

Shredded Tex-Mex Crock-Pot Chicken

adapted from Good Life Eats

Ingredients:
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
1 tablespoon olive oil
1 large onion, chopped
1/3 cup chicken broth
1/2 cup tequila 
4 boneless, skinless chicken breasts
1 1/2 teaspoon salt
1/2 tsp black pepper
2 limes
1/3 cup (packed) cilantro leaves, chopped
1 jalapeno, seeded and minced


Directions:
In a small bowl combine seasonings: cumin, chili powder, coriander, garlic powder paprika, red pepper flakes and garlic cloves; set aside. Heat oil in a medium sized sauté pan. Add onion and sauté for 5 minutes. Add seasoning mixture and sauté two more minutes. Deglaze the pan with tequila and chicken broth, making sure to scrape up any browned bits. Turn off and set aside.

Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze lime on top; add cilantro, jalapeno, and pour onion and seasoning mixture over top.

Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, let cool for a few minutes, shred and return to crock-pot on "warm" setting until ready to serve.

For tostadas: take a fried or baked corn tortilla and spread a thin layer of refried beans on top. Add chicken and build tostada with desired toppings: lettuce, cheese, onions, tomatoes, avocado, etc. We usually love salsa, but the meat was flavorful enough to not need salsa or even sour cream, but top to taste!

Spaghetti and Meatballs

I'm sorry I left you hanging yesterday with promises of the best meatball I ever ate, but I was just so full I couldn't type another word.

The recipe for this particular spaghetti and meatballs is so easy anyone can do it, and even the pickiest eaters will cheer for joy when they take a bite. So why am I so smitten over this spaghetti and meatballs dish?

Because they're actually cupcakes with hazelnut chocolates and strawberry jam!

APRIL FOOLS!! 

Several months ago I bought a copy of Hello, Cupcake and vowed to make some of the treats nestled within the pages. Luckily for me, there's a whole chapter on cupcakes that "fool the eye." So did I fool you at all or at least make you do a double take with yesterday's post? Truth be told, I really, really dislike meatballs, but this version is definitely a keeper.

If you'd like to know how to make these, they're ridiculously easy. I'm sure you could take the more challenging road and make everything from scratch, but I'm trying to use up our pantry products as much as possible, and it just so happened that I had boxed cake mix and frosting just sitting there waiting to be used.

Spaghetti and Meatball Cupcakes

from Hello, Cupcake!

Ingredients:
10 vanilla cupcakes baked in white paper liners (I made a whole batch {two dozen} and only used 10 for the actual pasta platter)
16 ounces vanilla frosting
1/2 teaspoon unsweetened cocoa powder
3 drops yellow food coloring
11 hazelnut chocolates (Ferrero Rocher), unwrapped
3/4 cup strawberry preserves (low-sugar has the best color)
2 tablespoons grated white chocolate (I used coconut for the "cheese")

directions:
1. Tint vanilla frosting with cocoa powder and yellow food coloring; spread a thin layer on top of the cupcakes. Arrange cupcakes on a platter so they're touching.

2. Spoon remaining frosting in to a ziplock or pipping bag. Press out the excess air and seal the bag. Snip a 1/8-inch corner from the bag (or use a small icing tip). Pip frosting all over the cupcakes to make "spaghetti," piling it high and allowing some of noodles to hang over the edges.

3. Place hazelnut chocolates and the strawberry preserves in a medium bowl and toss to coat. Spoon some preserves on to of cupcakes. Place one chocolate on each cupcake. Top cupcakes with remaining preserves. Sprinkle with white chocolate (or coconut).

On Top of Spaghetti...

...all covered with cheese. I lost my poor meatball, when somebody sneezed.

You all know that song, right? Well, tonight for dinner we had spaghetti and meatballs and it was so good I had to share it with you right away. I love meat just as much as the next carnivore, but for some reason I've never found a meatball that I like. And trust me, spaghetti is my favorite meal, so I've tried my fair share of meatballs. But this one practically melts in your mouth and is so flavorful!

I really hate to do this to you, but I'm sort of in a food coma right now, so you'll have to check back tomorrow for the recipe. There's nothing special about the spaghetti, but I combined three different meatball versions to get this one just right (like I said, I've been trying meatballs for awhile now), and I'll have to write the directions tomorrow morning. Mmmmm pasta!

Weekly Menu Planner

Do you plan your meals? Planning a weekly menu is one of the things my husband and I really enjoy doing. We don't stick to it religiously, but we do stay as close to our plan as possible. It helps me stay organized and know what we have in the fridge and freezer, and know what we need to buy.

When we plan our menu, we take stock of what we already have and what we need to buy. Instead of writing random items down on a list, I usually organize it based on the layout of whatever store I'm going to (produce, fish/meat, deli section, canned goods, dairy, etc.). Doing it like that helps me not forget something on my list or stray and start picking up random, delicious looking items.

via Glamour This!

Kelly over at Glamour This! created the fantastic menu planner above. My list and menu is usually jotted down on a scrap piece of paper or on my iTouch, so saying I love this is an understatement. What I especially love about this is that she included a grocery list to the side—perfect. I'll admit, though, that I don't go as far as writing out my breakfast and lunch plans.

How do you stay organized when it comes to menu planning?

Chips and Salsa

Growing up in New Mexico means learning to love spicy food, and what better way to train your palate than with tasty salsa? You know how Italian restaurants usually start out with olive oil and bread on the table? Well, New Mexican restaurants are notorious for providing little bowls of chips and salsa for customers to enjoy before their meal. Salsa is, by far, my favorite condement. There's nothing like walking into any New Mexican grocery store and seeing an entire aisle filled—from top to bottom—with jars of salsa.

My Tia Anna makes the most unbelievable homemade salsa. It's so good that I used to show up at our family functions early just to pour some of her salsa in my own to-go container (okay, it was usually a plastic cup) so I could be sure to have some when I went home. She quickly caught on to my scheme and started bringing me my very own container of salsa.

But that wasn't enough. One day I finally asked her how she made it so I could make it at home. Then she said the one phrase every person who fears the kitchen is afraid of hearing: "Oh, I don't measure anything; I just put a little of this and a little of that in there." Drats. Luckily, she wrote everything down the next time she made it.

This is my version of her salsa, and it's so simple to make. I should note that everything here can be modified. My husband doesn't like cilantro, so I usually put in a little less. And if you don't have green chile, just use jalapenos. The same goes for the texture: if you like chunky salsa, don't puree it as much. Do you have fresh tomatoes on hand? Go for it! A couple other things to keep in mind: taste as you go, but keep in mind that the flavors will mingle together more in the fridge; and try not to oversalt, because most ot the time you'll be scooping this salsa up with a salty chip (recipe below)!

Salsa

from The Tale of Two Kitchens

Ingredients:
2 (14.5 oz) cans of diced tomatoes (drained)
1/2 medium white or yellow onion, diced
3 tablespoons green chile (or jalapenos, to taste)
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 cup cilantro, chopped

Stir all ingredients together. Mix to preferred texture in a food processor, blender, or with an immersion blender. Refrigerate and enjoy!

Tortilla Chips

from The Tale of Two Kitchens

Ingredients:
6-inch corn or flour tortillas, cut into triangles
olive oil
salt

Preheat oven to 400° F. Line baking sheets with foil. Spray or brush both sides of tortilla triangles with oil. Place triangles on baking sheet not touching. Sprinkle with salt. Bake for 10-12 minutes or until golden.

Shepherd's Pie

Last week my husband and I ate a lot of pie in celebration of Pi Day, or Pi(e) Week in our case. Most of the recipes we made were followed to the "T," but I changed this one so much that I decided I need to share it with you. 

I know what you're probably thinking, "Really, Jess? You just showed us a delicious pie and today you're giving us meat and potatoes? Not just that, but a British version of meat and potatoes? Not to rain on your parade or anything, but that's not exactly what I had in mind when you said, 'Pie Week.'" 

Well, well, well. I see how you doubt me. What if I told you this is the best meat and potatoes meal you'll ever eat, and the fact that it has "pie" in its name is just a sweet coincidence. Oh, and it also has veggies in it! Seriously, this is amazing and so incredibly flavorful that my husband and I both licked the plate clean. 

I first tried this in Britain when some friends made it for me; I loved it then and made it a couple times when I came home. I don't know why we don't eat this more often, because it's also really simple to make (don't let the lengthy directions fool you; it's easy, I promise). I hope I'm talking this up enough, because the picture you're about to see doesn't do it a single smidgen of justice. I snapped it as quickly as I could, because all I wanted to do was eat the darn thing! 

Pie week rocks, my friends. It rocks my socks off. 

Shepherd's Pie 

(really, Cottage Pie since it's made with ground beef and not lamb)

adapted from Alton Brown
9 Weight Watchers points+; serves 6

Ingredients: 

for the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half or sour cream (fat free is fine)
• 2 ounces unsalted butter (I used Brummel and Brown. LOVE)
• 3/4 teaspoon salt
• season salt (to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk
• 1/2 cup cheddar cheese, shredded (reserve) 

for the meat filling:

• 1 tablespoons oil 
• 1 medium onion, chopped
• 1 cup mushrooms, diced
• 3 cloves garlic, minced
• 1 1/2 pounds ground beef
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4-1/2 cup diced green chile (optional but so, so, so fantastic in it)
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste or ketchup
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves (or 1 tsp dried)
• 1/2 cup fresh or frozen corn kernels (buy the bag that has all three!)
• 1/2 cup fresh or frozen carrots, diced
• 1/2 cup fresh or frozen English peas

Directions:
Peel potatoes and dice into 1/2-inch pieces. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease heat to maintain a simmer; cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.

Place half-and-half (or sour cream) and butter in a microwave-safe container; heat in the microwave until warmed through, about 35 seconds. Drain potatoes and return to saucepan. Mash potatoes; add half and half, butter, salt(s) and pepper; continue mashing until smooth. Stir in the yolk until well combined.

Preheat oven to 400 degrees F.

While potatoes are cooking, prepare the filling. Place oil in a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add onion and mushrooms; saute just until they begin to take on color, approximately 3 to 4 minutes. Add garlic; stir to combine. Add beef, salt and pepper; cook until browned and cooked through, approximately 3 minutes. Sprinkle meat with flour; toss to coat, cooking for another minute. Add tomato paste (or ketchup), chicken broth, Worcestershire, rosemary, and green chile (optional); stir to combine. Bring to a boil, reduce heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add corn, carrots, and peas to the beef mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Sprinkle cheese over mashed potatoes. Place dish on a baking sheet on the middle rack of the oven; bake for 25 minutes or just until the potatoes begin to brown and cheese starts bubbling. Remove from oven and cool for at least 15 minutes before serving.