Light Tuna Pasta

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Last week we shared our love for our latest discovery – Soy n’ Sesame Tuna! One way we used it was topping a light pasta dish that is a little more high brow than we usually serve.

This ain’t your mama’s tuna noodle casserole!

It’s easy to toss together, super customizable, and our little four year old loved it! He even dared try the “new olives”, though he didn’t like the capers. I am so proud of him and his adventurous eating habits !

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Light Tuna Pasta

Dinner, Fish, Fish, Italian, Meals for a Crowd, Pasta, Seafood, Splurge

Ingredients

2 lbs wheat angle hair noodles, prepared*
Olive oil, to taste
2 lbs Soy n’ Sesame Tuna, flaked
1 lb symphony cherry tomatoes, diced
Manzanilla olives, sliced, to taste
Capers, to taste

Instructions

Toss prepared pasta and olive oil in a large mixing bowl, coating to taste.
Top pasta with flaked tuna, cherry tomatoes, olives, and capers.
Can be served hot or cold.

Notes

*For a more pasta salad feel, use a shorter form of pasta.

What is your favorite way to use tuna? Let us know in the comments below!

February 13, 2020

Lemon Blueberry Mini Bundt Cakes

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At our house the party never stops, and Monday we shared our recipe for my wife’s Cherry Chocolate cake she picked. Today I’ll be sharing my pick – Blueberry Lemon!

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Lemon and any kind of berry is my favorite flavor combination! Light yet sooooo sweet! This one comes with a tangy glaze that goes over it hot, sinking into the cake and making it extra moist!

Lemon Blueberry Mini Bundt Cakes

Cake, Comfort Foods, Dessert, Fruit, Meals for a Crowd, Party, Uncategorized

Lemon Blueberry Mini Bundt Cakes

Ingredients

For the Cake

8 tablespoons unsalted butter, room temperature
1/4 cup nonfat plain Greek yogurt
1 3/4 cups granulated sugar
3/4 teaspoon kosher salt
6 medium eggs
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup of well shaken low fat buttermilk, room temperature
Zest of 2 lemons
2 cups frozen blueberries, partially thawed

For the glaze

1/2-3/4 cup confectioners sugar
1 tablespoon fresh lemon juice
1/2 tablespoon low fat buttermilk

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, use an electric mixer to cream together the butter and Greek yogurt until just smooth, about 20 seconds. Add in the granulated sugar and beat for 1 minute to combine. Scrape down the bowl and then add the salt. Beat until fluffy and lighter in color, about a minute. Add in the eggs one at a time, beating until combined and scraping down the bowl between each egg.
In another bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the egg mixture, beating mixture until the flour just disappears. Add half of the buttermilk, beating on low to incorporate. Add another 1/3 of the flour mixture, beating to combine as before, then add the second half of the buttermilk, mixing on low to incorporate, then the last 1/3 of the flour mixture. Mix until just incorporated and the batter doesn’t have any large lumps.
Zest the lemons over the bowl and mix until the zest is fully incorporated. Gently fold in the blueberries.
Grease 12 mini bundt pans with butter or oil just before filling. Pour batter into pans until just half full and level the pans with a spatula.
Bake for 10-20 minutes or until an inserted toothpick comes out clean. Immediately run a clean butter knife around the edges of the pans to loosen the sides, then place upside down on a cooling rack. If the cake immediately comes out of the pan, remove the pan. If not, remove from pan after cake has been cooling for about 5 minutes. If it still sticks after 5 minutes, cool for a final five minutes, then give the pans a gentle shake to release the cake. Allow to cool completely on the cooling rack.
Once the cakes are almost cooled, prepare the glaze by whisking together 1/2 cup of confectioners sugar, lemon juice, and buttermilk. Add the remaining confectioners sugar in a tablespoon at a time, whisking in between, until it reaches your desired thickness. Drizzle glaze over the cooled cakes.

Notes

This recipe can also be used to make one 12inch bundt cake – baking time will vary.

What is your favorite cake flavor? Comment below!

February 10, 2020February 24, 2020

Hot Wings

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Its time to start planning for March Madness! Whether you’re a casual observer, or you watch every team get placed on the bracket and have a bet all your buddies, you’ll need some hearty snacks to get you through the games. And you can’t go wrong with the ultimate finger food – hot wings!

These are zesty with a tiny bite of heat you’ll crave all year long! With how easy to whip these up are, people will not believe you didn’t buy these from a caterer.

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Hot Wings

Appetizer, Chicken, Comfort Foods, Dinner, Fried, Holiday, Meals for a Crowd, Meat, Party

Ingredients

2 lbs chicken wings
1 1/2 cups flour
1/2 tablespoons onion powder
1/2 tablespoons garlic powder
1/2 tablespoons black pepper
1/2 teaspoon lemon zest
1 teaspoon smoked paprika
1/2 tablespoon black pepper
1 1/2 tablespoons ground Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning

Instructions

Prepare a baking sheet with parchment paper. Mix flour, onion powder, garlic powder, and black pepper until fully combined. Toss wings in flour mixture, coating pieces completely. Shake excess flour off of pieces and place on prepared baking sheet. Place in the freezer for 30 minutes.
Preheat deep fryer to 375 degrees Fahrenheit. Fry breaded chicken in batches until golden brown and cooked through, about 10-12 minutes. Cool wings slightly, do not drain on paper towels.
Meanwhile, mix the lemon zest, paprika, black pepper, and Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning in a small bowl. Place wings in a large sealable bag or bowl. Sprinkle seasoning over wings, seal, and shake to coat.

What is your favorite sporty snack? Comment below and we may just feature it!

February 3, 2020February 3, 2020

Homemade Pizza Dough

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Yesterday was Super Bowl Sunday! Neither of our teams made it, so we were mostly there to hang with family and eat some tasty food!

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We brought hot wings, mini bundt cakes (those recipes are coming soon!) and a TON of mini pizzas. We used the pizza dough recipe we’ve used with these topping arrangements. Its our go to! Someone asked us for the recipe and we realized you’d have to read through a recipe with our toppings, and you may not like that!

So here we go… our pizza dough recipe unadulterated and on its own! We adapted this recipe from one of our favorite Italian cook books. Its super hearty and holds up to toppings well! Great for thin or thick crust!

By the way, we LOVE this granite rolling pin! I got it a few months ago and I’ve never had an easier time rolling out dough. It worked great for our pie dough as well, since you can stick it in the fridge to make it nice and cold, keeping the butter cool while you work it!

Homemade Pizza Dough

Bread, Comfort Foods, Dinner, Meals for a Crowd, Old Fashioned, Pizza, Vegetarian

Ingredients

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 tablespoon + 1 teaspoon extra virgin olive oil
1/2 tablespoon salt

Instructions

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in one cup of the flour and mix thoroughly.
Continuing to stir, gradually add in 1 tablespoon of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. Once combined, begin to add the remaining flour and water in small ammounts, alternating between the two and mixing completely between each addition. Add until you have the right consistancy – dough should be soft, but not sticky.
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the surface several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push like before. Rotate the dough one quarter turn and repeat, slapping it down on the surface and kneading. Repeat this process for up to 10 minutes or until the dough feels soft and silky. Pat into a rounded shape.
Coat the inside of a large mixing bowl with 1 teastpoon of olive oil. Place dough in the bowl and cover loosely with plastic wrap. Allow the dough to rest in a warm spot until the dough has doubled in size, about 3 hours.
Preheat oven to 425 degrees Fahrenheit. Lightly coat the pizza pan you will be using with olive oil. Divide the dough (into 2 for 14″ pizzas, into 8 for 7″ mini pizzas). Wrap any extra dough in plastic wrap and place in the refrigerator if not using immediately. Using a rolling pin, roll dough out into desired size circle on a lightly floured surface. Place dough onto pizza pan. Trim or fold over and crimp edges, and pinch any holes closed as needed.
Top as desired. Place pizza in oven. Bake for 15-19 minutes for mini pizzas, or 19-25 minutes for large pizzas, rotating half way through. Cheese should be melted and dough should be crisp and lift up completely when one edge is lifted. Allow pizza to cool about 5 minutes before slicing.

What are your favorite pizza toppings? Comment below to let us know!

January 20, 2020

Slow Cooker Mushroom Pork

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As the cold weather drags on, all we want is something warm and easy. Cue the mushroom pork!

This dish is designed to be served over potatoes or rice, and is super simple! Pair with a steamed veggie for a complete meal that takes almost no effort to throw together! You only need three ingredients! The pork is super tender with plenty of flavor from the soup, this dump and go recipe can’t be beat!

Slow Cooker Mushroom Pork

Comfort Foods, Dinner, Meals for a Crowd, Meat, Pork, Slow Cooker

Slow Cooker Mushroom Pork

Ingredients

6 lbs boneless pork
3- 10.5 oz cans of cream of mushroom soup
About 14 oz milk

Instructions

Place pork and canned soup into slow cooker.
Fill two of the cans about 2/3 of the way with milk to rinse extra soup out of cans. Pour milk into slow cooker.
Cook on high for 9 hours, stirring every few hours.
Using forks or a pair of tongs, shred the pork into the soup mixture. Serve hot over potatoes or rice.

What’s your favorite dump and go slow cooker recipe? Share with us in the comments!

January 6, 2020January 6, 2020

Creamy Ham and Potato Soup

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The holidays are over. We apologize for our brief hiatus… between spending lots of time with family, catching up with sleep, and some technical difficulties, we haven’t managed to post for a bit. But you can bet now that the new year has officially started, you can expect two posts a week again!

During the holidays, I’m sure you’ve had your fill of ham. If you need something to use up the last of those leftovers, we have got the soup for you!

With plenty of hearty veggies and salty ham, this soup is a crowd pleaser for sure! And you can stretch your leftovers for another week while still mixing it up!

What is your favorite way to use holiday leftovers? Let us know in the comments!

Creamy Ham and Potato Soup

Comfort Foods, Dinner, Holiday, Meals for a Crowd, Meat, Pork, Potatoes, Soup, Vegetable

Ingredients

1/2 cup butter
6 carrots, peeled and sliced
1 bunch celery, sliced
8 potatoes, diced
1 onion, diced
8 cups ham, diced
8 cloves garlic, minced
1 cup flour
6-7 cups water
3 TBS chicken base
6 cups milk
Salt and Pepper to taste

Instructions

In a large stock pot, combine carrots, celery, onion and butter. Cook over medium heat until butter is melted and onions become mostly translucent.
Add in potatoes and ham. Cook stirring often, until potatoes are just fork tender, about 15 minutes. Stir in garlic and cook for 30 seconds or until fragrant. Gradually stir in flour until veggies and ham are coated.
In a small bowl, combine 6 cups of water and chicken base. Pour mixture into pot. Bring soup to a boil. Lower heat and add milk, stirring to combine. Add additional cup of water if you would like to thin down the soup.
Taste soup and season to taste.

December 5, 2019December 5, 2019

Pork Strips

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Thanksgiving is great, but if you’re anything like me you can get sick of turkey leftovers pretty quickly.

Here to save the day is this twist on the classic chicken strips…made from pork!

Crispy and tender just like their poultry counterparts, these pork strips are great for dipping or on their own!

We made a bunch and are keeping them on hand in our freezer. They make for a quick dinner paired with mashed potatoes and a side of veggies!

These have a very subtle barbecue flavor, but are so simple to make! With a little planning on your part, you’ll give your family a meal they’ll beg for over and over!

Pork Strips

Comfort Foods, Dinner, Fried, Meals for a Crowd, Meat, Non-Traditional, Pork, Uncategorized

Pork Strips

Ingredients

1 1/2 lbs pork shoulder
1 cup and 1 splash whole milk, divided
2 tablespoons western BBQ seasoning, divided
4 eggs
2 cups flour
1/2 tablespoon black pepper

Instructions

Slice pork shoulder into 1 inch wide by 1/2 inch pieces. Tenderize meat strips and place in a container for marinating. Marinate meat in 1 cup milk and 1 tablespoon western BBQ seasoning for a minimum of 2 hours. For best results, marinate for 6 hours.
In a medium mixing bowl, combine eggs and a splash of whole milk, mixing until eggs are beaten and milk is completely mixed in. In a large bowl, mix together flour, 1 tablespoon western BBQ seasoning, and black pepper until fully combined. Prepare a pan with parchment paper.
Remove slices from marinade and shake off excess liquid. Dredge in flour mixture, then eggs, then flour again. Place breaded strips onto prepared pan, layering more parchment paper as needed.
Place pan into freezer to solidify breading for at least one hour. *
When ready to fry, preheat deep fryer to 375 degrees Fahrenheit. Place a maximum of 4 strips into the fryer at a time, frying for 5-7 minutes or until golden brown. Place on paper towels to drain excess oil.

Notes

* To store in freezer, remove strips from pan and place in a freezer safe bag. Good for up to 3 months. Follow frying instructions above when ready to eat.

November 11, 2019October 21, 2019

White Spinach & Chicken Pizza

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Though we’ve already explored this arena a bit, white sauce pizza is my wife’s favorite. So I mixed it up a little and made it slightly healthier.

That’s what adding veggies does, right? Make something indulgent and delicious good for you? That’s what we’re telling ourselves here anyway…

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The white sauce is what makes this pizza! Paired with the perfect crust and chicken and spinach, you can’t go wrong!

White Spinach & Chicken Pizza

Cheese, Chicken, Comfort Foods, Dinner, Meals for a Crowd, Meat, Pizza, Vegetable

White Spinach & Chicken Pizza

Ingredients

Pizza Dough

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 TBS + 1 tsp extra virgin olive oil
1/2 TBS salt

White Pizza Sauce

2 TBS butter
1 TBS olive oil
1/4 cup finely chopped onion
1 large clove of garlic, minced
3 TBS flour
1 cup milk, plus 1/4 cup as needed
1/2 cup grated Parmesan cheese
2 tsp dry basil
1/4 tsp dry oregano
1/4 tsp salt
1/8 tsp black pepper

Toppings

4 boneless skinless chicken thighs, sliced
1 TBS olive oil
1/2 tsp ground Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning
3/4 lb mozzarella cheese, shredded
3 oz Parmesan cheese, shredded
1 bunch spinach, rinsed, stems removed

Instructions

Make the Dough

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in 1 cup of the flour and mix thoroughly.
Continuing to stir, gradually add 1 TBS of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. As you add the last of the lukewarm water (up to 1/2 cup) and flour (up to 1 1/4 cups), add them in small amounts, working them in gradually to get the right consistency – soft, but not sticky. *
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the counter several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push again. Rotate the dough one quarter turn and repeat, slapping it down on the work surface and kneading. Repeat this procedure for up to 10 minutes or until the dough feels soft and silky. Pat the dough into a rounded shape.
Coat the inside of a large mixing bowl with 1 tsp olive oil. Place the dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rest in a warm spot in the kitchen about 3 hours or until it has doubled in size.
Lightly coat pizza pan with olive oil. Divide the dough by 2. Wrap extra dough in plastic wrap and place in refrigerator if not using immediately. Using a rolling pin, roll dough out into a 14″ circle. Place dough onto pizza pan and pinch any holes in dough closed.

Making the Sauce

Heat butter and olive oil in a small saucepan over medium heat. Stir in onion and garlic, cooking until tender and fragrant – about 1 minute. Add in flour and stir until flour is lightly browned and onion is translucent – about 2-3 minutes.
Add 1 cup milk, Parmesan cheese, basil, oregano, salt, and pepper into onion mixture, stirring continuously until cheese is melted and sauce has thickened slightly.
Remove from heat. Add additional milk as needed if sauce becomes too thick.

Making the Pizza

Preheat oven to 450 degrees Fahrenheit.
Place the olive oil into a medium skillet over medium heat. Place the chicken and Dean Jacobs spice into pan, stirring to coat chicken. Cook chicken through. Set aside to cool to handling temperature.
Spread warm white sauce over prepared pizza crust. Sprinkle over mozzarella and Parmesan cheese. Add prepared chicken and spinach, sprinkling over entire crust.
Place pizza into preheated oven. Bake for 15 minutes, then rotate the pan. Check again after 10-15 minutes. Cheese should be melted and the dough should be crisp and all lift up with lifted by the edge.
Allow to cool for at least 5 minutes before slicing.

Need pizza, but looking for something simpler? Check out our other flavors here!

November 7, 2019October 21, 2019

Cheese Pizza

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We’ve been bombarding you with pizza, but its time to get simple. I have never met someone, child or adult, who didn’t love an extra cheesy pizza.

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And sure, you can go down the street and grab a $5 version, but you won’t get to choose your own cheeses. Not to mention this crust is so good! Soft, yet crisp at the same time!

Cheese Pizza

Cheese, Comfort Foods, Meals for a Crowd, Pizza, Vegetarian

Cheese Pizza

Ingredients

Pizza Dough

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 TBS + 1 tsp extra virgin olive oil
1/2 TBS salt

Toppings

14 oz can of pizza sauce
1 lb mozzarella cheese, shredded
1/2 lb cheddar cheese, shredded
3 oz Parmesan cheese, shredded

Instructions

Make the Dough

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in 1 cup of the flour and mix thoroughly.
Continuing to stir, gradually add 1 TBS of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. As you add the last of the lukewarm water (up to 1/2 cup) and flour (up to 1 1/4 cups), add them in small amounts, working them in gradually to get the right consistency – soft, but not sticky. *
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the counter several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push again. Rotate the dough one quarter turn and repeat, slapping it down on the work surface and kneading. Repeat this procedure for up to 10 minutes or until the dough feels soft and silky. Pat the dough into a rounded shape.
Coat the inside of a large mixing bowl with 1 tsp olive oil. Place the dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rest in a warm spot in the kitchen about 3 hours or until it has doubled in size.
Lightly coat pizza pan with olive oil. Divide the dough by 2. Wrap extra dough in plastic wrap and place in refrigerator if not using immediately. Using a rolling pin, roll dough out into a 14″ circle. Place dough onto pizza pan and pinch any holes in dough closed.

Make the Pizza

Preheat oven to 450 degrees Fahrenheit.
Spread pizza sauce over prepped dough evenly to taste, leaving about 1 inch of dough exposed around edge. Top with the cheeses, sprinkling evenly over sauce.
Place pizza in preheated oven. Bake for 15 minutes, then rotate the pan. Check again after another 10-15 minutes. Cheese should be melted and the dough should be crisp and all lift up with lifted by the edge.
Allow to cool for at least 5 minutes before slicing.

Throwing a pizza party? Check out these other flavors to mix it up!

October 31, 2019October 21, 2019

Veggie Lovers Pizza

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Last week we posted our favorite Meat Lovers Pizza, but we know that isn’t everyone’s jam. If you have someone coming to the pizza party that doesn’t like meat, you’ll need this pizza on hand!

One of the best parts of veggie pizza is it isn’t heavy, but still hearty, and you can use your favorite combination of vegetables! You can also make this pizza last with the leftover veggies from the other pizzas you’ve made.

Veggie Lovers Pizza

Cheese, Comfort Foods, Dinner, Meals for a Crowd, Pizza, Vegetable, Vegetarian

Veggie Lovers Pizza

Ingredients

Pizza Dough

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 TBS + 1 tsp extra virgin olive oil
1/2 TBS salt

Toppings

14 oz can of pizza sauce
3/4 lb mozzarella cheese, shredded
1/4 lb cheddar cheese, shredded
8 brown mushrooms, sliced
1 green bell pepper, chopped
1/2 red onion, chopped
1 can olives, drained and sliced

Instructions

Make the Dough

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in 1 cup of the flour and mix thoroughly.
Continuing to stir, gradually add 1 TBS of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. As you add the last of the lukewarm water (up to 1/2 cup) and flour (up to 1 1/4 cups), add them in small amounts, working them in gradually to get the right consistency – soft, but not sticky. *
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the counter several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push again. Rotate the dough one quarter turn and repeat, slapping it down on the work surface and kneading. Repeat this procedure for up to 10 minutes or until the dough feels soft and silky. Pat the dough into a rounded shape.
Coat the inside of a large mixing bowl with 1 tsp olive oil. Place the dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rest in a warm spot in the kitchen about 3 hours or until it has doubled in size.
Lightly coat pizza pan with olive oil. Divide the dough by 2. Wrap extra dough in plastic wrap and place in refrigerator if not using immediately. Using a rolling pin, roll dough out into a 14″ circle. Place dough onto pizza pan and pinch any holes in dough closed.

Make the Pizza

Preheat oven to 450 degrees Fahrenheit.
Spread pizza sauce over prepped dough evenly to taste, leaving about 1 inch of dough exposed around edge. Top with mozzarella cheese and cheddar cheese, sprinkling evenly over sauce. Top with the vegetables, spreading it all out as evenly as possible over the pizza.
Place pizza in preheated oven. Bake for 15 minutes, then rotate the pan. Check again after another 10-15 minutes. Cheese should be melted and the dough should be crisp and all lift up with lifted by the edge.
Allow to cool for at least 5 minutes before slicing.

Need more pizza ideas? Check out these other flavors we’ve made!

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