Pasta with Broccoli Marinara

June 3, 2015June 3, 2015 ~ Marlee And Christie ~ 2 Comments

Today’s dish is inspired by an Amy’s Kitchen Microwavable Dinner. We don’t normally eat microwavable dinners, but on our road trip, this dish was our best option in the middle of nowhere.

We thought these microwave dinners would taste like cardboard that needed way more salt, because they were gluten free and everything free, but they were surprisingly delicious, that could have been from the fact that we were dying for some healthy food, but either way we made our own version to share with you!

Pasta with Broccoli Marinara

Ingredients

1 Jar of your favorite Marinara Sauce
1 Bag Broccoli Florets
Half a Red Onion
2 Tablespoons Garlic
1 Tablespoon Dried Basil
Garlic Powder
Onion Powder
Kosher Salt
Pepper
1/2 Teaspoon Baking Soda
1 Box Uncooked Pasta

Step 1:

In a large sauce pan, heat one tablespoon of olive oil. When the oil is hot, add the red onion and sauté for two minutes. Next, add the garlic. Sauté for thirty seconds.

Step 2:

Add the entire jar of marinara sauce. Next, add the basil, salt, pepper, garlic powder, onion powder and baking soda. Stir together and reduce the heat to low.

Step 3:

In a large pot, put the broccoli in and just cover with boiling water. Cook for two to three minutes. Immediately drain the broccoli and place in a ice bath. Refill the pot with water and place on the stove to cook your pasta.

Step 4:

When the pasta water is boiling, add salt and pinch cayenne pepper (if you’re not a fan of heat, omit the pepper) then add your pasta. Cook according to the box.

Step 5:

While the pasta is cooking, drain and pat the broccoli dry. Drain the pasta, and return to the pot adding the broccoli and then cover with the warm sauce. Mix until combined and then serve!

Maple-Mustard Pulled Pork

June 1, 2015 ~ Marlee And Christie ~ 3 Comments

Happy Porky Monday!

Today’s recipe is genuine meat candy! Canadian maple syrup and tangy English mustard make the pork squeal with Commonwealth pride. We’ve made this a couple times now, and last time our guests were constantly complimenting us while sneaking bites of pork, thats always a good sign!

Even though it takes while to cook, it’s not that difficult to put together, so trust us and give it a try this weekend. Let the pork marinade over night and pop it into the oven in the afternoon, you will be thanked!

Ingredients

5lbs Pork shoulder/butt
1 cup Maple syrup (aka Canadian Blood)
1 cup Whole grain Dijon mustard
1/2 cup Yellow mustard (We recommend Coleman’s English Mustard)
4 tbs of Mustard powder
6 oz Brown sugar
4 oz Sea salt
2 splashes Apple cider vinegar

Step 1: (Do this the night before)

Rub sea salt/sugar mixture on the pork and massage it in. Place into ziplock bag (or two) or even better a vacuum sealed bag for ultimate infusion. Refrigerate overnight.

Step 2:

Preheat the oven to 250°F(120°C). To make the mixture: Add to a bowl 1/2 cup of maple syrup, 4oz of whole grain dijon, 2oz of yellow mustard, 2 tbs of mustard powder, 2 oz of brown sugar, splash of apple cider vinegar and dash of salt. Whisk it up until it’s combined.

Step 3:

Release meat from it’s flavor prison, the meat should have released it’s juices by now. Rise the meat completely with cold water.

Step 4:

Place meat on the bottom of a roasting pan. Pour mixture onto the meat and, with gloves, rub the mixture onto all the sides of meat, so that it completely coated. Let it swim in the maple-mustard mixture!

Step 5:

Place in oven for 6 hours, occasionally basting with it’s own juicy-juices.

Step 6:

Make another maple mixture, like in the beginning, but this time you will add 4oz of brown sugar so that it caramelizes beautifully. (Just in case you don’t want to look: 1/2 cup of maple syrup, 4oz of whole grain dijon, 2oz of yellow mustard, 2 tbs of mustard powder, 4 oz of brown sugar, splash of apple cider vinegar and dash of salt.) Pour the mixture over the pork and put it back into the oven for 1 more hour.

Step 7:

Take out of the oven and shred the meat in the pan with all the juices and maple mustard mixture. Mix all the meat with maple mustard mixture and serve. People will thank you.

Mint Chip Ice Cream

May 30, 2015May 30, 2015 ~ Marlee And Christie ~ 2 Comments

The problem with making your own ice cream, is once you start….you can’t stop. And now that we’ve mastered ice cream, going to your favorite ice cream shop just isn’t the same anymore. Especially you can make it at home, know exactly what’s in it, and know it’s fifty(million) times better.

When we found a copy-cat recipe of Baskin Robbin’s Mint Chip, we were totally on board. This ice-cream base is insanely delicious and super easy! Mix and make!

Pro-Tip: If you’re going to use green food dye, you’re going to need a lot to make it green. Either use a lot or don’t use it at all!

Ingredients

1 Can Sweetened Condensed Milk (14 oz)
Evaporated Milk (5 oz)
2 Tablespoons of Sugar
1 Teaspoon of Vanilla Extract
1 Teaspoon Peppermint Extract
1 Teaspoon Mint Extract
2 Cups Half and Half or Heavy Cream
Fresh Mint (Optional)
Green Food Dye (Optional)
1 Bottle of Magic Shell

Step 1:

In a large bowl, mix together the milks, the sugar, the extracts, the half and half, the fresh mint (smack it) and the optional food dye.

Step 2:

Cover and chill for at least 30 minutes. We personally cool our bases for at least 12-24 hours for best results.

Step 3:

Once your base is chilled, pour your mixture into your ice cream maker. Churn according to the manufactures instructions, we always churn for anywhere between 20 to 25 minutes.

Step 4:

Towards the end of the churning time, when the ice cream starts to take shape, slowly drizzle the magic shell into the ice cream maker as it’s still churning. As it churns, the magic shell will harden and break up. We used about half a bottle, but it’s really up to you and how much chocolate you like.

Step 5:

Remove the ice cream from the maker and transfer to a container. Freeze for at least three hours before serving or until it’s a “firmness” you like.

B.A.A Sandwich

May 28, 2015May 28, 2015 ~ Marlee And Christie ~ 2 Comments

Bacon. Arugula. Avocado. What more could we say? This sandwich is for those who are tired of the plain, and boring old B.L.T. (Or for those who don’t like tomatoes).

Do you know how awkward it is to order a BLT without the T?

B.A.A. Sandwich

Ingredients

6 Pieces of Bacon
1 Ripe Avocado (Sliced)
Handful of Arugula
Mayonaise
Garlic Powder
Garlic Pepper
Kosher Salt
4 Pieces of Sourdough Bread

**Makes two sandwiches

Step 1:

Place bacon on a baking sheet covered in parchment paper, place the bacon in a cold oven and turn the heat to 400°, cook for about twenty minutes.

Step 2:

Just before the bacon is finished cooking, toast your sourdough bread.

Step 3:

Spread a little mayonnaise on both sides of the bread. Sprinkle both sides with garlic powder.

Step 4:

Cut the avocado and spread evenly on two pieces of sourdough. Sprinkle the avocado with kosher salt and garlic pepper.

Step 5:

When the bacon is finished cooking, remove from the oven, and transfer to paper towels and dab off any extra grease. Divide the bacon, three pieces per sandwich, and cut the pieces in half. Place on the bread.

Step 6:

Take a handful or arugula and divide between the sandwiches. Cut in half and enjoy.

Snacking Cookie Dough

May 27, 2015March 28, 2017 ~ Marlee And Christie ~ 1 Comment

Need some hump day comfort; NO, we don’t mean that you dirty bird, you! Here’s a recipe for cookie dough that you can safely snack on because we don’t use eggs, and it’ll comfort your soul long enough to get you to the weekend.

P.S. Don’t try to bake this, it’s for snacking purposes only. Make this cookie dough, popcorn and pick a show on Netflix, that’s what we call church.

Snacking Cookie Dough

Ingredients

1 Stick Unsalted Butter (Room Temperature)
6 Tablespoons Dark Brown Sugar
6 Tablespoons Bakers Sugar
2 Teaspoons Vanilla Extract or Paste
1 Cup plus 2 Tablespoons of AP Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Tablespoons Whole Milk
3/4 Cup Dark Chocolate Chips

Step 1:

In a stand mixer, add the butter, sugars, and vanilla and mix with a paddle attachment, beat until the mixture is smooth.

Step 2:

Next, add the flour, baking soda and salt to the mixture and continue mixing until combined.

Step 3:

Add the milk and finishing mixing until the dough is smooth.

Step 4:

Fold in the chocolate chips with a wooden spoon. Wrap in plastic wrap and place in the fridge for up to two days or freezer for up to three months.

Pineapple Power Smoothie

May 26, 2015May 26, 2015 ~ Marlee And Christie ~ 2 Comments

After a long weekend, the best way to start your day is to enjoy a nice cold smoothie. And who doesn’t love pineapples? Do you know how many different benefits there are to pineapples?

They prevent colds. They can help straighten your gums. Pineapples have tons of anti-cancer properties, they can boost your immune system, they prevent nausea and have tons of other benefits you can read about here.

Pineapple Power Smoothie

Ingredients

1 1/2 Cup Frozen Pineapple
1 Cup Vanilla Coconut Milk
1 Scoop Vanilla Protein Powder

Step 1:

Place the pineapple, coconut milk, and protein powder in a blender. Blend on a low speed to break up ingredients.

Step 2:

Once slighlty blended, turn the blender to high and blender until smooth. About 1 to 2 minutes.

Classic Chocolate Soufflés

May 25, 2015 ~ Marlee And Christie ~ 1 Comment

Happy Soufflé Sunday!

One dish we think every one wants to be able to master at least once, is a classic chocolate soufflé. And we have a recipe for you. It’s originally from Bon Appetit and it’s not nearly as intimidating as it sounds. We managed to make it on the first try, and anyone who’s even attempted cooking knows how rare that is.

If we can do it, so can you!

Classic Chocolate Soufflés

Makes 6 Soufflés

Ingredients

12 ounces good quality dark chocolate
1/2 cup heavy whipping cream
2 large egg yolks (room temperature)
Pinch of Salt
6 large egg whites (room temperature)
2 Tablespoons Sugar
1 Tablespoon Melted Butter
Sugar for coating

**If preparing and then cooking, look at Step 7 first.

Step 1:

Using the melted butter, butter your soufflé dishes using a pastry brush. Sprinkle with sugar (not the two tablespoons) and coat the dishes completely. Arrange the dishes on a sheet pan.

Step 2:

Combine chocolate and cream in a double boiler, make sure the water is barely simmering and continue to stir the chocolate and cream until the chocolate is melted and smooth.

Step 3:

Transfer to a heat proof bowl, and stir in the egg yolks and salt. Stir until smooth and the yolks and salt are fully incorporated.

Step 4:

Either using a hand mixer or a stand mixer with a whisk attachment beat the egg whites until you have soft peaks.

Once you have soft peaks, slowly add in your 2 tablespoons of sugar and continue to beat until you have semi firm peaks.

Just from experience, you have to just watch and don’t leave your egg whites unattended, it’s so easy to over whip your eggs.

Step 5:

Using a rubber spatula fold 1/4 of the mixture of the egg whites to the chocolate mixture. Once the egg whites and chocolate or mixed, add the remaining egg whites in two batches. Fold until fully incorporated.

Step 6:

Carefully, divide the chocolate mixture among your prepared dishes. These can be made up to 2 days in advance. Refrigerate until cold, and then cover.

If you’re making them the same day, you can leave them out at room temperature.

Step 7:

Make sure your oven racks are positioned in the center of your oven. Then preheat your oven to 400°F. Place prepared soufflés in the oven on a baking sheet.

If soufflés are at room temperature bake for about 16 minutes or until the tops are “puffed and firm”.

If soufflés are refrigerated bake for about 18 minutes or until the tops are “puffed and firm”.

Step 8:

Serve immediately with fresh cream or ice cream.

This soufflé is Peaches approved.

Strawberry Ice Cream

May 20, 2015May 23, 2015 ~ Marlee And Christie ~ Leave a comment

It’s Strawberry season! And what better way to utilize them then to make fresh Strawberry Ice Cream!

Look at how beautiful and plump those are!

This recipe is the perfect fruity treat to cool you down on a hot summer day.

Ingredients

1 Can Sweetened Condensed Milk (14 oz)
2/3 Cup Evaporated Milk (5 oz)
2 Tablespoons of Sugar
1 1/2 Teaspoons of Vanilla Extract
1 Cup Strawberries Pureed
1 Cup Half and Half
1 Cup Whole Milk or Cream
2 to 4 Drops Red Food Coloring (optional)
1/2 Cup of very finely diced strawberries

Step 1:

The first thing you want to do is chop and puree your strawberries and set aside in the fridge.

Step 2:

In a bowl, mix together the condensed milk, evaporated milk, half and half, cream/whole milk, sugar, vanilla and strawberry puree. Mix until all the ingredients are combined.

No pictures, because no matter how much you photograph it, it still looks gross.

Step 3:

Put in the fridge for at least thirty minutes. But you know how we feel, letting the base sit overnight always produces the best results.

If you’re in a pinch, place in the freezer for 25 minutes and stir occasionally.

Step 4:

Finely dice your strawberries and sprinkle with a tiny bit of sugar, 1/2 teaspoon to 1 teaspoon should do it. We placed this in the freezer until we were ready to use them, but only put in the freezer while the ice cream is churning, you want them cool, not frozen!

Step 5:

When the base is cold, churn to your ice creams manufactures setting. For ours, we churn for about twenty minutes, and then during the last five minutes we add in our cooled strawberries.

Step 6:

Transfer to a container and freeze for at least three hours before serving.

Victoria Sponge Cake

May 19, 2015May 23, 2015 ~ Marlee And Christie ~ 2 Comments

Happy Victoria Day! Today we made a Victoria Sponge Cake in honor of Queen Victoria.

Apparently (according to Wikipedia…) Queen Victoria used to love having a slice of sponge cake with her afternoon tea, and so today in honor of Queen Victoria and her afternoon sponge, we made you this classic and tasty dessert.

Victoria Sponge Cake

Cake:

1 Tablespoon of Butter or Cooking Spray
1 Cup Butter (Softened)
1 Cup Sugar
4 Large Eggs
1 Tablespoon Vanilla Bean Paste or Extract
1 Cup AP Flour (Sifted)
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
Powder Sugar (Dusting)

Filling:

1 Cup Heavy Cream
2 Tablespoons Powder Sugar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Lemon Extract
2/3 Cup of Good Quality Strawberry Jam
Fresh sliced strawberry

Step 1:

Preheat your oven to 350°F. If using butter, melt over a low flame and brush the bottom of your two 8 inch round cake pans and line with parchment paper. If using cooking spray, spray the pans and set aside.

Step 2:

In a large bowl or stand mixer fitted with a whisk attachment, beat together the butter and the sugar until light a fluffy. Make sure to beat it well to ensure you get a lot of air into the batter.

Step 3:

Next, beat the eggs in one at a time. It’s really important to beat the eggs in one at a time, and remember to scrape down the sides of the bowl between each egg. You want the batter to stay light and airy.

There is a possibility that the mixture may curdle, that’s okay, Just at 1 Tablespoon of AP flour. Don’t take from your other flour mixture though.

Step 4:

Mix in the vanilla extract.

Step 5:

In a small, separate bowl, sift together the flour, baking powder and salt.

Step 6:

Fold the flour mixture into your wet ingredients. Don’t over mix!

Step 7:

Equally divide the batter between the two greased cake pans. Spread them out evenly and tap them against the counter to get out all the air bubbles.

Step 8:

Place the cakes in the oven and bake for 20-25 minutes. Remove from the oven and let cool in their pans for 5 -10 minutes. Remove from their pans and let cool completely for at least an hour.

Assembling the Cake

Step 1:

Once the cakes are cooled, place on our serving plate. Spread the jam on both sides of the cake. place about half the strawberries on top of the jam.

Step 2:

In a medium bowl, beat one cup of heavy cream in on high. When the cream starts to take shape, mix in your powder sugars and both extracts. Beat to desired consistency

Step 3:

Spread the whipped cream evenly over the strawberry and top with the rest of the strawberries. Sandwich the two cakes together and dust the top with powdered sugar.

Cut and serve.

Creamy Coleslaw

May 17, 2015May 23, 2015 ~ Marlee And Christie ~ Leave a comment

Happy National BBQ Day!

One of the best things about Barbecues, besides the meat, is the side dishes! We mean, you can’t really have a BBQ without side dishes, and one of our favorite BBQ sides is Creamy Coleslaw!

This recipe is a classic and a definite crowd pleaser, and a must at any summer BBQ.

Ingredients

1 Bag of Coleslaw Mix
3/4 Cup Mayonnaise (We use the one made with Olive Oil)
1/4 Cup Sugar
1 Teaspoon Celery Seed
2 Teaspoons Mustard Powder
1/2 Teaspoons Cayenne Pepper
3 Tablespoons White Vinegar
Kosher Salt
Fresh Cracked Pepper

Step 1:

In a small food processor put the mayonnaise, sugar, celery seed, mustard powder, cayenne pepper and white vinegar and blend until smooth.

Step 2:

Taste and season with kosher salt and pepper to your like. Blend for five more seconds.

Step 3:

Place your coleslaw mix in a bowl and mix with some of your dressing. Toss until fully coated, serve almost immediately.

Personally we dress our coleslaw 10 to 15 minutes before we serve it, that way it lightly breaks down the coleslaw mix and it’s not too soggy.

Cultured Swines

Cookbook Lovers, Recipe Hoarders, Travelers, Sisters, Best Friends

Recipes

Pasta with Broccoli Marinara

Maple-Mustard Pulled Pork

Mint Chip Ice Cream

B.A.A Sandwich

Pineapple Power Smoothie

Classic Chocolate Soufflés

Strawberry Ice Cream

Victoria Sponge Cake

Creamy Coleslaw