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A friend of mine gave me this Moroccan chicken tagine skillet recipe and holy crap you guys.

I was blown away with it. I am telling you, this Moroccan chicken tagine skillet needs to be on your dinner list like…tonight.

I have always been fascinated with Moroccan cuisine.

I think it is one of the most complex and delicious cuisines out there.

I don’t always seek out Moroccan cuisine but I feel like living in the DC area, I have direct access to a lot of unique cuisines, Moroccan being one of them, and I need to get myself out there more to try them.

I love Moroccan cuisine because of its complexity of flavors and how their dishes are always slowly cooked or braised to bring out flavor.

Why are you so obsessed with this Moroccan chicken tagine skillet recipe?

The flavors are out of this world. Your tastebuds are going to be dancing!

How do I make this Moroccan chicken tagine skillet?

You’ll need the following ingredients:

  • Chicken thighs
  • Castelvetrano olives
  • Kalamata olives
  • Preserved olives
  • Mix of spices (turmeric, cumin, ginger, paprika, saffron)
  • Cinnamon
  • Garlic
What are the flavors of Moroccan cuisine?

Moroccan cuisine most prominently uses cumin, ginger, paprika, cinnamon, and saffron.

What are the prominent flavors of this dish?

Briney, tangy, warming, and slightly sweet.

I can’t find preserved lemons.

Preserved lemons are the most important condiment in Moroccan cuisine so you really need it in this dish.

Can I use just Castelvetrano olives or can I just use kalamata olives?

Use both! Different flavors and they balance each other out.

Saffron is expensive; can I omit?

No! You can find it at Trader Joe’s for a pretty decent price and you don’t use a lot of it.

Do I need a tagine for this recipe?

Nope, I don’t have one and I just used my cast iron skillet.

Can I use chicken breasts? I don’t like dark meat.

highly suggest using chicken thighs.

It doesn’t dry out as easily and are more foolproof. Not to mention, I feel they are way more flavorful.

If you like the flavors of this dish, you’ll love:

Moroccan Chicken Tagine Skillet

This flavorful chicken dish is a great introduction to Moroccan cuisine! It has such complex flavors that your tastebuds will be having a party!

For the spice rub/marinade:
  • 5 cloves garlic, minced
  • Giant pinch saffron threads
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • Salt and peper
For the rest of the dish:
  • 1 pound boneless, skinless chicken thighs
  • 2 medium onions, (sliced)
  • 1 cinnamon stick
  • 2/3 cup kalama olives, (pitted and roughly chopped)
  • 2/3 cup castelvetrano olives, (pitted and roughly chopped)
  • 1 large preserved lemon, (sliced)
  • 1 cup chicken stock
  • 2 tablespoons preserved lemon juice
  • Chopped fresh parsley, (for topping)
  1. In a small bowl, mix together the ingredients for the spice mix then place chicken thighs into a large bowl and pour spice mix on top and rub the chicken throughout to get the spices incorporated. Refrigerate for 3-4 hours.

  2. Heat 2-3 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Add chicken and brown on both sides. Remove and place on plate. It's okay if it's not fully cooked through yet. You are just browning it.

  3. Add the onions and cook for 10-15 minutes, until softened and brown. Add cinnamon stick to the onions then place the chicken back on top.

  4. Sprinkle olives all over, along with the preserved lemons. Pour the preserved lemon juice and chicken stock together and mix then pour into skillet.

  5. Cover and let simmer on low heat for 30 minutes.

  6. Prior to serving, sprinkle fresh parsley on top, if desired.

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Things you don’t hear every day: cauliflower gnocchi and meatballs.

You hear spaghetti and meatballs all the time but cauliflower gnocchi and meatballs? Pretty new and we should start a trend.

Italians, don’t shoot the messenger (like y’all did with great grandma’s pasta sauce) but I think cauliflower gnocchi and meatballs is a good low-carb alternative and a fairly delicious one!

It’s also really easy to whip up on a weeknight and here at Table for Two, you all know how I feel about quick weeknight meals.

Additionally, I know y’all have been asking for other ways to use cauliflower gnocchi from Trader Joe’s (sorry if you don’t have one near you) so here’s another option!

If cauliflower gnocchi and meatballs don’t tickle your fancy, I have another cauliflower gnocchi recipe, chicken parmesan gnocchi bake that you might like instead.

How to get your meatballs MOIST, TENDER, and NOT HARD AS A BRICK!

Okay, I recently read something online that I thought I’d try with these meatballs to see if it’d work and holy crap.

These were the most tender and soft meatballs EVER.

Like literally dove the side of my fork into it and it just fell apart.

Here’s what you do: soak breadcrumbs in milk for 10-15 minutes before incorporating into your meat mixture!

I know that sounds so totally gross and it kind of is a gross blob but it really truly helps and attributes to the tender meatballs.

It truly helps it retain its moisture.

ALSO, another important thing is I barely handled the meat.

So I’m sure you’re asking, “then how did you form them into meatballs without barely handling the meat?

I used a large cookie scoop and gently scooped the meat (without forcibly packing it into the scoop) and put it on wax paper. Repeated until all balls were formed then I took the meatballs and gently threw the meatball back and forth in my hands about 3-4 times to loosely form the meatball.

Using 80/20 ground beef also helps because there’s more fat.

What if I can’t find cauliflower gnocchi?

I feel like there will be alternatives to Trader Joe’s cauliflower gnocchi eventually but if you can’t find cauliflower gnocchi, then regular potato gnocchi is fine.

Can I use any type of marinara sauce?

Highly recommend Rao’s marinara sauce. It’s expensive but it’s pricey for a reason.

It’s SO good and it’s the only marinara sauce I use.

Can I use whole canned tomatoes?

You could but you’d have to heavily season and make your own marinara sauce essentially.

It’s just much easier with jarred marinara.

Can I use another ground meat?

80/20 ground beef is the best but you could try with ground turkey or ground pork.

Is there a way to make this spicy?

Yes! I added crushed red pepper flakes into my meatball mixture and also the sauce.

Do I have to brown the meatballs first?

Always brown/sear meat first! So.much.flavor!!

What can I serve this with?

Roasted vegetables or a salad!

One-skillet recipes that you may like:

Cauliflower Gnocchi and Meatballs

A delicious low-carb option to have spaghetti and meatballs but with cauliflower gnocchi and meatballs instead!

For the meatballs:
  • 1/4 cup whole milk
  • 1 large egg, (beaten)
  • 1 cup plain breadcrumbs
  • 1 pound 80/20 ground beef
  • 2 cloves garlic, (finely minced)
  • 1/4 medium onion, (extremely finely chopped)
  • 1 1/2 tablespoons Italian seasoning
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon kosher salt
  • Pinch black pepper
For the rest of the dish:
  • 2 cups Rao's marinara sauce, (or similar)
  • 1: 12 ounce bag frozen cauliflower gnocchi
  • Salt and pepper, to taste
  • Parmesan cheese, for sprinkling
  1. Prepare a large baking sheet covered with wax paper. Set aside.

  2. In a large bowl, whisk together milk and egg. Pour in the breadcrumbs and stir until breadcrumbs are wet. Let sit for 10-15 minutes.

  3. After 15 minutes, add the ground beef and the remainder of the ingredients for the meatballs. With your hands, gently incorporate ground beef mixture until just combined. Do not overwork.

  4. Using a large cookie scoop, loosely scoop meatball mixture into individual balls and place onto prepared baking sheet. Continue until all meat mixture is scooped out then gently form meatballs into uniform ball shapes. 

    To keep it from getting touch, instead of roughly forming with your hands, toss the ball gently back and forth between your hands until it’s relatively formed then put back on baking sheet.

  5. Preheat oven to 375 degrees Fahrenheit.

  6. Heat a large oven-safe skillet over medium high heat. Once skillet hot, add olive oil to cover the bottom of the pan then add the meatballs to brown on two sides.

  7. Reduce heat to medium then add the marinara sauce. Let it simmer gently then add in the cauliflower gnocchi. Stir around to coat and incorporate.

  8. The oven should be done preheating by this point. Cover and put into oven to finish cooking, about 20 minutes.

  9. Once done cooking, remove from oven and sprinkle with parmesan cheese and/or fresh parsley/basil on top prior to serving.

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My friend’s Korean mother came over to my house and taught me how to make homemade kimchi and I am forever grateful.

Jason and I eat so much kimchi. We buy bags of them at the Asian mart and they aren’t cheap. One bag is about $13 and it only lasts us about a week.

We love incorporating kimchi into a variety of dishes.

I put kimchi in fried rice (I have a kimchi fried rice in my cookbook), on top of scrambled eggs, on top of burgers, on top of bulgogi, and so much more.

What is kimchi?

Kimchi or kimchee is a staple traditional Korean side dish made of fermented and salted Napa cabbage and radish.

What does it taste like?

It has a multitude of flavors. The prominent flavors are garlicky, sour, and spicy.

Is it really spicy?

Depends on what kind of kimchi you make and/or buy. Some can be really spicy but with homemade kimchi you can tailor it to your spice level.

Why is it spelled kimchi and kimchee?

Kimchee is the traditional way that South Koreans spell it. Apparently ‘kimchi’ was made up from Japanese and it’s some kind of word-war.

Why is homemade kimchi better than store-bought?
  1. So much cheaper (cost-effective)
  2. You can make it your own
  3. You can share with friends and family
  4. It’s fun!

Can you use American cabbage?

No, it won’t be the same.

Can I use gochujang instead of the red pepper powder?

No, no, no.

Can I use regular salt?

In the video, Chunok told me that you should try to get coarse sea salt and not salt like Morton’s or Diamond kosher salt because it makes the cabbage too soft and wilted and pulls out too much moisture so you’ll have a lot more liquid.

So definitely look for coarse sea salt granules.

What if I can’t find the red pepper powder?

I know for sure they have it on Amazon.

How do I get my homemade kimchi more sour tasting like what I’m used to?

Leave it out longer before you put it in the fridge.

How do I get my homemade kimchi less sour? It’s too pungent for me.

Put it in the fridge earlier. Leave it overnight after you’ve made it and then put it in the fridge in the morning.

What if I don’t have a blender?

You can use a food processor.

What types of jars did you use for your homemade kimchi?

I bought wide mouth half gallon jars. The wide mouth jars make stuffing the kimchi into the jars a lot easier.

Watch us make homemade kimchi and then make it yourself!

Thank you so much Chun Ok for showing me and everyone how to make homemade kimchi! This will be a forever treasured gift.

Homemade Kimchi (Kimchee)

If you love kimchi, then you will want to make this homemade kimchi because it’s so much more cost-effective to make at home than to get at the store!

For the cabbage:
  • 5 pounds napa cabbage, (cut into 1-inch, bite-sized pieces)
  • 1/2 cup sea salt
  • 1 cup water
Seasonings for kimchi:
  • 1/2 medium sweet onion
  • 1 bulb garlic, (peeled)
  • 1/4 cup water
  • 1/2 cup red pepper powder
  • 1 bundle green onions, (julienned)
  1. Place cabbage in a very large bowl. Mix together sea salt and water and stir until sea salt has dissolved. Pour over cabbage and mix together with your hands. Let sit for 1.5-2 hours.

  2. In the meantime, blend together onion and garlic with 1/4 cup water to create a puree. Pour into a medium bowl then mix together with red pepper powder and green onions. If you are making a separate radish kimchi, save a bit of this mixture for the radish kimchi.

  3. Once the cabbage has significantly wilted, rinse cabbage to get most of the salt water off. Place back into the very large bowl then toss the cabbage with the red pepper seasoning mixture until well-coated.

  4. Place seasoned kimchi into a large mason jar and using your fist, punch down the cabbage to compress it all in the jar. Keep stuffing the jar until it’s completely full and use another jar, if needed.

  5. Tightly close the lid on the mason jar(s) and leave out at room temperature overnight. Taste the kimchi the next day and if you prefer to have it more sour, leave out for another day or more. If you think it tastes fine after it has sat out overnight the first night, place in the fridge.

  6. Kimchi can last for a very long time in the fridge because it’s a fermented dish. I would say probably no more than one year though, but that’s just me haha ;)

The recipe we made in the video is for roughly half of what the recipe above is for. The recipe above is for 5 pounds of Napa cabbage and is the recipe that Chun Ok uses every time she makes kimchi.

For the radish kimchi, you use the same seasonings and do the same steps (salting, rinsing, coating in seasonings). You can also choose to put the radish with the Napa cabbage together but Chun Ok likes to do it separately.

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Table for Two by Julie Wampler - 3w ago

Sometimes the easiest recipes are the most delicious.

This buttermilk roast chicken is just that.

I had very low expectations for this recipe.

It came from Samin Nosrat and I saw it on the Netflix show, Salt Fat Acid Heat (if you haven’t seen the show yet, get it on your list to watch ASAP!).

She made it seem so easy and delicious and you were practically drooling watching her cut into it.

However, when I read the recipe, I was wondering how the heck the buttermilk-marinated roast chicken could be as good as she was saying.

Again, I stand corrected.

The buttermilk roast chicken was INCREDIBLE.

So juicy, so moist, and so much flavor.

And with only three ingredients!!

And BARELY any hands on time.

You literally marinate a whole chicken overnight in buttermilk then put it in the oven and 1.5 hours later, you have the most succulent buttermilk roast chicken ever.

No seasoning on the buttermilk roast chicken?

Nope, the buttermilk and salt does all the seasoning for you.

Of course, if you find it needs more, definitely season to taste but we ate it just as is and it was perfectly seasoned for our tastes.

What if I don’t have buttermilk?

Get some. This isn’t the time to make your own.

I believe you have to get store-bought/real buttermilk to get the right results because it’s cultured vs. acidified (via vinegar or lemon juice).

Milk and vinegar just doesn’t seem like it’d cut.

However, if you truly can’t find it, you can use plain yogurt!

What does the buttermilk do to the chicken?

The lactic acid in the buttermilk penetrates the chicken and helps to tenderizes it, retain moisture, and allows for added flavor to penetrate the meat more easily.

Can I have this in the fridge longer than 24 hours?

Up to 48 hours, no longer.

Can I have this in the fridge for less than 24 hours?

I highly recommend giving this a full 24 hours.

Can you freeze this mixture?


Do you have to mix/massage the chicken throughout the 24 hours?

You can if you are inclined but you don’t have to.

The liquid doesn’t cover the entire chicken when it sits in the fridge.

It’s okay. It’ll still work.

Do you have to tie the legs of the chicken?

I would

Do you have to use a roasting pan?

No, what I did was place a wire cooling rack on top of a rimmed baking sheet then placed the chicken on top.

I also lined my baking sheet with foil.

Omg, the temperature is so high.

Yep, but it works.

Do you have to put the chicken in on a diagonal?

Yes, Samin says: the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.

Why do you put the legs towards the back of the oven? Shouldn’t it be the other way around?

People do this but then the breasts dry out because they don’t take as long to cook as the legs. So, flipping the orientation protects the breasts from overcooking.

The exterior of my buttermilk roast chicken is getting awfully brown!

You can cover it with foil for the rest of the cooking process.

Shred the buttermilk roast chicken after it has cooled and make these recipes with shredded chicken:

Buttermilk Roast Chicken

This buttermilk roast chicken is the easiest chicken to make and yields the most flavorful, tender, moist, and juicy chicken you’ll ever have!

  • 3 1/2 – 4 pound whole chicken
  • Kosher salt
  • 2 cups buttermilk
  1. The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with a sharp knife. Season the chicken generously with salt then let it sit for 30 minutes.

  2. Mix 2 tablespoons of Kosher salt into the buttermilk and stir until dissolved.

  3. After 30 minutes, place the chicken into a gallon-sized plastic bag then pour the buttermilk over the chicken. Seal, massage a bit, then place into the fridge for 24 hours.

  4. An hour before you want to cook the chicken, bring out the chicken and let it come to room temperature. Everything cooks more evenly that way.

  5. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with foil. Place a wire rack on top.

  6. Take the chicken out of the bag and wipe off the buttermilk as much as you can. Don’t be obsessive about it; just as much as you can.

  7. Place the chicken on top of the wire rack then with butcher’s twine, tie the legs together.

  8. Place the baking sheet diagonally on the center rack in the oven then rotate the pan so the legs are pointed towards the rear left back of the oven.

  9. Cook for 20 minutes then reduce oven temperature to 400 degrees Fahrenheit then rotate the pan so the legs are pointed towards the rear right back of the oven.

  10. Let cook for another 30 minutes (more or less), until cooked through.

  11. Remove chicken from oven and let sit for 10 minutes before carving and serving.

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If you’re looking for your next favorite cookie, these dark chocolate and cherry cookies are it.

My friend gave me this recipe and told me that I HAD to make it. She said she had already made it three times.

I was skeptical.

I love cookies just as much as the next person but I mean, how special could these dark chocolate and cherry cookies be?

They’re just dark chocolate and cherry.

I could buy cherries and dip them in dark chocolate.

I know, I was being stubborn.

I hate baking and I’m not a fan of whipping out all these measuring cups, spoons, bowls, and having to do all that cleanup.

But since she insisted I just try it once, I gave it a shot.

Ummm. Foot in mouth.

These dark chocolate and cherry cookies are FREAKING PHENOMENAL.

There is just something about dark chocolate and cherries.

The flavor combination is phenomenal.

I was really surprised making these cookies, I thought they would just be like ordinary cookies but omg, they are just truly so out of this world.

I love how soft and tender the center is and the edges are slightly crispy.

The tart cherries stay soft throughout and it’s just such a great burst of flavor to offset the bitterness of the dark chocolate.

I don’t love dark chocolate, can I use regular chocolate?


The dough is so thick.

Yes, the dough is verrrrry thick. It’s almost fudge-like!

What if I don’t have a stand mixer?

You can use a hand mixer but I will warn you, standard spatula and elbow-grease is probably better because since the batter is so thick, the hand mixer won’t be powerful enough.

Learn from me. Stick to a stand mixer or by elbow-grease but it is a workout and your arm will certainly be tired!

Can I use sweet cherries?

Sure. I love tart cherries though because it gives it that bite of tartness to cut the sweet of the cookie.

Can I use fresh cherries?

No, I’d stick to dried tart cherries.

What other dried fruit can I use?

You could substitute out for whatever dried fruit but I implore you to try dried cherries. They’re just so good in this recipe!

How do you get the chocolate puddles on top?

2 minutes before they were done baking, I pulled them out of the oven and pushed a chocolate wafer chip on top.

What is the texture of your dark chocolate and cherry cookie?

So incredibly soft and tender with a slight crisp on the edges.

As you can see in the photos, the center is so fudgy and moist.

Do I have to sprinkle salt on top?

You don’t have to but goodness, the tart, sweet, and salty combination is simply amazing.

Can I freeze the dark chocolate and cherry cookies?

Yes, you can freeze the raw dough (form them into cookie shapes first) and put them in a plastic freezer bag.

More cookies with fruit combinations:

Dark Chocolate and Cherry Cookies

These dark chocolate and cherry cookies are a decadent treat! They’re soft and the burst of tart cherries go so well with the dark chocolate!

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon flaky or kosher salt
  • 1 cup room temp unsalted butter
  • 1 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup dried sweet cherries
  • 3/4 cup bittersweet mini chocolate chips
  • Bittersweet chocolate wafer chips, (optional)
  1. Preheat oven to 350 degrees Fahrenheit. Prep cookie sheet with silicone baking mat or parchment paper.
  2. Combine flour, cocoa, baking powder, and salt in medium bowl and whisk.
  3. Add butter, brown sugar, and granulated sugar to mixing bowl of stand mixer, fitted with paddle attachment. Mix until light and fluffy. Add eggs – one at a time – mix until thoroughly combined (scrape down sides of the bowl after each addition). Next, incorporate vanilla into the sugar mixture.
  4. Next, slowly add dry mixture to wet ingredients and mix on low until just combined. Scrape down the sides of the bowl as needed.
  5. Add cherries and chocolate chips to mixture and combine with spatula.
  6. Use a medium sized ice cream scoop to distribute dough on to cookie sheets.
  7. Depending on how your oven bakes: Bake for 13-15 minutes until center of cookie is just set. Transfer to rack to cool. Enjoy!

**2 minutes before they were done baking, I pulled them out of the oven and pushed a chocolate wafer chip on top. Also, the raw dough is extremely thick. Fudge-like!

Pretty sure you need these dark chocolate and cherry cookies in your life! I mean, just look at that melted chocolate and fudgy center!!

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If you’re looking to elevate dinner and your tastebuds, these lemongrass pork meatball lettuce wraps are it.

They’re a different take on the classic lettuce wraps but just as delicious!

The soft and crisp butter lettuce is a nice little vessel to get the lemongrass pork meatballs into your mouth and the bed of rice vermicelli noodles that the meatballs sit on gives it additional texture and fill.

Oh, and the sauce that is drizzled on top is our favorite sauce when we go to Asian restaurants and order spring rolls/eggrolls.

I swear I can dip in that sauce all day.

Can you make the meatballs with another kind of meat?

Pork would be the best here but you could use ground chicken although it may kind of dry.

Ground turkey would be another alternative.

I would stick to white meat if you were going to sub out the pork.

Can you use another kind of lettuce?

Bibb lettuce would work and even romaine.

Do these have to be lettuce wraps?

No, you can put them on a bowl of rice and have them as rice bowls instead of lettuce wraps.

Or you can eat them with a salad!

Or a noodle bowl!

I don’t like lemongrass.

Maybe try another recipe.

Is there a substitute for lemongrass if I can’t find it?

Lime would be an alternative but lemongrass is such a distinct flavor that the flavor of this dish may be altered if you use just lime.

I typically find lemongrass at Asian markets or Gourmet Garden sells lemongrass paste in a tube and lots of stores I know carry Gourmet Garden.

Can I use another kind of rice noodle?

If you can’t find rice vermicelli noodles, you can try angel hair pasta even though that’s totally not on brand, haha but thin noodles like angel hair and vermicelli would do best!

Is this spicy?


How would I make this more spicy?

Add spicy garlic sauce into the meat mixture or into the sauce.

If you like the flavors of lemongrass in a recipe, these recipes would delight you:

Lemongrass Pork Meatball Lettuce Wraps

These lemongrass pork meatballs served in crisp lettuce cups will be a delicious addition to your dinner menu!

For the meatballs:
  • 1 pound ground pork
  • 2 tablespoons lemongrass paste ((or if using fresh, two tablespoons smashed and finely chopped))
  • 1 tablespoons Kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon lime zest
  • 1 stalk green onion, (finely chopped)
  • 3 cloves garlic, (finely minced)
  • Kosher salt
For the dipping sauce:
  • 1/2 cup water
  • 3 tablespoons fresh lime juice
  • 2 tablespoons granulated sugar
  • 2 teaspoons rice vinegar
  • 3 tablespoons fish sauce
  • 2-3 teaspoons sambal oelek ((or more if you like it spicy))
  • Small handful matchstick carrots
For the remainder of the dish:
  • 2 ounces cooked rice vermicelli noodles
  • 12-15 butter lettuce bibbs
  • Fresh mint leaves, for garnish
  1. In a large bowl, mix together all the ingredients for the meatballs (minus the lettuce). Cover and put in the refrigerator for at least one hour. It can marinate up to 24 hours, as well.

  2. While the pork is marinating, make the dipping sauce and set aside.

  3. Additionally, cook the rice vermicelli noodles according to the package instructions, drain, and let cool at room temperature.

  4. Once the pork has finished marinating, form into meatballs with a medium cookie scoop or eyeball the size with your hands (about two tablespoons worth of meat).

  5. Place a large skillet over medium high heat. Add the oil to the skillet once the skillet has heated up then add the meatballs in batches. You don’t want to overcrowd the skillet.

  6. Brown all sides then cook until meatball is cooked through, about 5-7 minutes. Remove and repeat until all meatballs are cooked.

  7. To assemble, take a bibb of lettuce then place a little amount of noodles into the lettuce cup. Add two meatballs then drizzle sauce on top. Repeat until all lettuce cups have been used and no more meatballs remain.

  8. Serve and enjoy!

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If you know anything about me, you know I have a deep love for brussels sprouts.

I always say, if you have never been a fan of brussels sprouts, then you have clearly had it the wrong way.

Roasted brussels sprouts are the BEST way to eat them and they’re so extremely versatile.

I always have shaved brussels for breakfast.

When I come home from the grocery store on the weekends, the first thing I do is trim my brussels sprouts (buy them in bulk!) and pop them into the food processor to shred. I use the slicing disc and it makes it so easy!

Warm roasted brussels sprouts salad with farro recipe

This may be one of my favourite salads to date.

There’s shaved brussels sprouts, whole roasted brussels sprouts, hazelnuts, and farro.

I tossed this salad in my favourite Dijon shallot dressing and the warm farro and roasted brussels sprouts just warm this salad through and brings out all the flavours!

I don’t like brussels sprouts

Uhh, then you probably won’t like this recipe.

However, I urge you to try something new and perhaps you don’t like brussels sprouts because you haven’t cooked it the right way?

I can’t have hazelnuts

You can use any other nut that you like. It’s mostly for texture so it won’t change the flavour of this salad if you swap in another nut.

You can omit altogether if you want.

Can I use something else other than farro?

Quinoa or pearl couscous would be awesome too!

I just love the chewiness of the farro and gives great texture as well.

Can I use store-bought dressing?

Of course! I suggest a vinaigrette as opposed to something creamy.

Can I add in other ingredients to make the salad more “full”


Here are some great options:

  • Grilled chicken
  • Dried fruit
  • Swiss chard
  • Other delicate leafy greens

Warm Roasted Brussels Sprouts Salad with Farro

A brussels sprouts salad that is full of texture and flavor!

  • 1 pound brussels sprouts ((thinly slice half then trim and halve the other half and roast, see notes))
  • 1 cup quick cook farro
  • 1/2 cup Dijon shallot dressing
  • 1/2 cup whole, roasted hazelnuts, (roughly chopped (can be salted or unsalted, whichever you prefer))
  • Salt and pepper, to taste
  1. Place the thinly sliced brussels sprouts in a large bowl. It’s okay they are raw.

  2. While you are waiting for the other brussels sprouts to roast, cook the farro according to the instructions on the package. Quick cook farro (at least with the one I got) should take 10 minutes.

  3. Meanwhile, make your dressing then set aside and chop the hazelnuts.

  4. When everything is finished roasting and cooking, put everything, including the chopped hazelnuts, into the large bowl with the raw shredded brussels sprouts. The residual heat from the roasted brussels sprouts and farro will essentially cook the shredded brussels sprouts.

  5. Drizzle dressing on top and toss to coat. Season with salt and pepper, to taste.

  6. Immediately serve and enjoy!

Instructions on how to roast brussels sprouts are here. You don’t have to use the garlic powder.

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Table for Two by Julie Wampler - 1M ago

Tuna gets such a bad rap. I bet you wouldn’t turn down this tuna pasta bake though!

I remember in grade school, I would always dread the day that I would be the one to bring a tuna fish sandwich for lunch or to bring those tuna cracker packets.

Do you remember those? The plastic packet came with a tiny can of tuna, crackers, and a mayo packet.

Anyway, I was always so embarrassed because of the smell of fish.

These days, I can’t seem to get enough of canned tuna.

It’s such an easy protein to have especially when you’re in need during lunch.

I love that it’s a light and lean protein and can be mixed with anything.

This tuna pasta bake looks fancy but it is incredibly easy to make.

You probably already have all the ingredients in your pantry.

In fact, all the ingredients are pantry items!

Can I use another fish in this?

Canned salmon would be equally delicious!

Can I use meat in this instead?

You could but then it wouldn’t be a tuna pasta bake and just be any regular pasta meat bake haha

What kind of pasta is best if I don’t have rotini?

I LOOOVE rigatoni or the mini rigatoni. You could even use small shells in this!

I like pastas that “catch” the sauce.

Can I use canned tuna in water?

It is best to use canned in olive oil. It has so much more flavor!

Can I make the tuna pasta bake in a Dutch oven instead of a cast iron skillet?

Yep! You can use any skillet or pot that is oven-safe.

If you love canned tuna, here are some great recipes that uses canned tuna:

Tuna Pasta Bake

This incredibly easy pasta bake uses most of everything you already have in your pantry!

  • 2 cups dried pasta
  • 1/2 medium onion, diced
  • 3 cloves of garlic, (minced)
  • 1 3/4 cup crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 tablespoon Italian seasoning
  • Salt and pepper, to taste
  • 2: 15 ounce cans of chunk tuna in olive oil, (drained)
  • 1/2 cup whole milk mozzarella, (shredded)
  • 1/4 cup freshly grated parmesan cheese
  • Fresh basil, (finely chopped for garnish)
  1. Preheat oven to 375 degrees Fahrenheit.

  2. Bring a pot of water to a boil then cook pasta for half the amount of time the box says. It will finish cooking in the oven.

  3. In the meantime, heat a large (12-inch) cast iron skillet over medium-high heat. When the skillet is hot, add 1 tablespoon of olive oil then add the onion and garlic and cook until softened and fragrant, about 3-5 minutes.

  4. Add the crushed tomatoes, tomato paste, and Italian seasoning, stir to incorporate. Season with salt and pepper. Remove skillet from heat.

  5. Drain the pasta and add to the skillet. Toss to coat. Add the drained tuna but do not overly mix. Just gently toss so chunks remain in tact and it doesn’t turn to shredded tuna where you can’t see it at all in the dish.

  6. Sprinkle cheeses on top in an even layer then bake for 25 minutes, or until pasta is cooked through and mixture is bubbly and cheese is melted.

  7. Sprinkle fresh basil on top, serve, and enjoy!

If you feel that the sauce is too bitter (it truly depends on brand of tomato so it varies), you can add a bit of granulated sugar to the sauce.

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With peanut butter and chocolate being one of my FAVORITE flavor combinations, how the heck did I not have a recipe for peanut butter chocolate mug cake until now?!

As you all know, I’m kind of known for my chocolate mug cake.

But, on top of the chocolate mug cake, I have all these other flavors too:

And now a peanut butter chocolate mug cake!

This one is extra special because I found a brilliant way to incorporate peanut butter IN EVERY SINGLE BITE.

And it is not with the dollop of peanut butter on top.

I’m talking mixed into the dry ingredients.

Intrigued? Keep on reading!

What is a mug cake?

I still seem to get this question a lot so I’ll just clear it up before we get into the nitty gritty. A mug cake is literally as it sounds. A cake that is made in a mug!

Is this one still without eggs?

Yes, this one is still egg-free!

What about making this in the oven?

This is only for the microwave.

Okay, you’ve made me wait long enough. What do you put in this peanut butter chocolate mug cake to have peanut butter in every bite?



Because you can mix it in with the dried ingredients so it’s less messy but also, it has less fat and oils to get all weird with the batter.

If I don’t want to use powdered peanut butter, can I use real peanut butter instead?

You could but powdered peanut butter would cut down on the fat and oils and you would probably need slightly more liquid if you used regular peanut butter since peanut butter is so thick it’d make the entire batter thicker.

Peanut Butter Chocolate Mug Cake

Peanut butter and chocolate lovers will love this peanut butter chocolate mug cake!

  • 1/4 cup all-purpose flour
  • 2 tablespoon dark cocoa powder
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons powdered peanut butter ((such as PB2))
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup + 1 tbsp. milk
  • 2 tablespoon vegetable oil
  • 1/2 tablespoon peanut butter ((for the center))
  1. In a medium bowl, whisk together dry ingredients.
  2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  3. Pour batter into a microwave-safe mug. You want enough head space for the cake to rise without pouring over.

  4. Add peanut butter in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)

  5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
  6. Microwave mug cake for 90 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
  7. Carefully remove from microwave and enjoy!

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren’t careful. My microwave is 900 watts.

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