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Good Taste

A celebration of food



Goat Cheese Spinach Salad with Cranberries

This festive salad features creamy goat cheese, sweet dried cranberries, fresh pears and a homemade honey-Dijon dressing. Tip: Make the dressing ahead of time to allow the flavors to come together and store it in an airtight container in the refrigerator for up to two days.

Ingredients
For the dressing:
3 tablespoons orange juice
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
5 tablespoons extra-virgin olive oil
1 cup dried cranberries
Salt and freshly ground black pepper

For the salad:
4 cups packed baby spinach leaves
2 tablespoons red onion, thinly sliced
1 cup chopped, toasted walnuts
½ cup crumbled plain goat cheese
2 large ripe pears, sliced thin

Directions

  1. Whisk orange juice, vinegar, mustard, honey and oil in a small bowl until well combined.
  2. Add dried cranberries. Season to taste with salt and pepper.
  3. Just before serving, place spinach leaves, red onion, walnuts and half of the goat cheese in large bowl; toss with dressing to evenly coat.
  4. Add the crumbled goat cheese and pear slices on top of the salad.
  5. Divide salad between 6 plates, being sure to evenly distribute the cranberries.

Serve immediately.

Posted: September 21, 2018, 4:56 pm


Easy, Cheesy Meatball Skillet

These saucy, cheesy meatballs are a wonderful, family-friendly meal. You can make this cozy comfort food in less than 30 minutes – great for busy weeknights.

Start by heating your oven to 400 F. Add frozen meatballs and a jar of Lunds & Byerlys Pasta Sauce to a skillet. Heat over medium-low heat for 10 minutes, or until meatballs are warm throughout.

Top with shredded mozzarella and place in the oven for 15 minutes. Serve with a loaf of our Italian Round Artisan Bread.

Posted: September 21, 2018, 3:58 pm


Crispy Asian Salmon with Noodles, Bok Choy and Sugar Snap Peas

Marinated salmon served on a bed of savory rice noodles and veggies.

2 servings
Preparation time: 25 minutes

Ingredients

2 (¼-pound) salmon fillets

For the marinade:

  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 1-inch piece ginger, peeled and finely chopped or grated
  • 1 garlic clove, finely chopped
  • 2 tablespoons lemon or lime juice
  • 1 teaspoon sesame oil

For the stir-fried noodles

  • 4 ounces vermicelli rice noodles
  • 2 teaspoons canola oil
  • 1 teaspoon sesame oil
  • 1 green onion, thinly sliced
  • 1 garlic clove, minced
  • ½ red chili pepper, seeds removed, finely chopped
  • 8 ounces sugar snap peas
  • 1 medium bok choy, sliced (can substitute spinach)
  • 1 large red pepper, sliced
  • 1 teaspoon tamari or soy sauce
  • 1 teaspoon Thai fish sauce
  • Juice of ½ lime
  • 1 tablespoon finely chopped cilantro

Directions

  1. Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon the marinade over the fish, turning the fish so it’s nicely coated. Cover with plastic wrap and leave to sit for 10 minutes (or longer if you have time).
  2. Meanwhile, cook the noodles according to package instructions, then drain and set them in a bowl of cold water.
  3. Heat a non-stick frying pan over medium-high heat. Add the salmon fillets, skin-side down, and cook for 3 minutes. When the skin is slightly crispy, flip over and cook for 3 minutes more on the other side.
  4. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 seconds. Place the fish on a plate, skin-side up, adding any juices from cooking, and cover with foil to keep warm.
  5. In a frying pan or wok, heat the canola and sesame oils over a high heat.
  6. Add the green onion, garlic, chili pepper and ginger; stir constantly for about 1 minute.
  7. Add the sugar snap peas, bok choy and red pepper; stir for another 1-2 minutes, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice; mix until well combined and the pan is sizzling.
  8. Remove noodle and veggie mixture from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle with any remaining juices. Sprinkle with cilantro and serve.

Recipe adapted from BBC Good Food

Posted: September 21, 2018, 2:37 pm


Slow Cooker Chicken Tikka Masala

In the mood for Indian food – but not in the mood for takeout? This Slow Cooker Chicken Tikka Masala simmers all day in your slow cooker to create a creamy, spicy dinner that everyone in your family will love.

Ingredients

  • 2 pounds chicken breasts, cut into 1½-inch chunks
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1 (29 ounce) can of tomato sauce
  • 2 tablespoons olive oil
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper (adjust according to your heat preference)
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 1 cup coconut milk
  • 2 tablespoons cornstarch
  • Juice of ½ lemon

Directions

  1. Lightly grease the inside of your slow cooker with cooking spray. Set aside.
  2. Combine all ingredients except for bay leaves, coconut milk, cornstarch and lemon juice in a large bowl. Stir to combine, making sure the chicken is well coated.
  3. Pour the mixture into the slow cooker and place the two bay leaves on top.
  4. Cover and cook for 8 hours on low (or 4 hours on high).
  5. When done, in a small bowl combine coconut milk and cornstarch and gently stir into the slow cooker chicken mixture. Let cook an additional 20 minutes to thicken up.
  6. Add lemon juice and gently stir to incorporate.
  7. Serve warm. Delicious with hot rice or naan. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Recipe source: The Iron You

Posted: September 21, 2018, 2:28 pm


Instant Pot Pulled Pork Banh Mi Sliders

Another must-try recipe from Twin Cities food blogger greens & chocolate: Everything you love about spicy, flavorful banh mi sandwiches, transformed into an easy Instant Pot meal. Great for parties and potlucks!

There are some food experiences where it’s just better to let the restaurants do the cooking. I love cooking Asian cuisine, but there’s something about many of the dishes that are just impossible to recreate in my own kitchen. Until a few years ago, I thought the banh mi sandwich was one of those, but then I made them in my slow cooker and haven’t had to order one at a restaurant ever since.

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Since I’m on an Instant Pot kick lately, I decided to give it a shot in my pressure cooker. I wanted to see if the Instant Pot could, in fact, make tender, shreddable pork shoulder as well as my slow cooker. The verdict? It sure can! It does, admittedly, take longer than many Instant Pot recipes that I’m used to, but it doesn’t take all day. I cooked it for 90 minutes after cutting the pork shoulder into three large chunks and it was perfectly tender.

So, what really makes a banh mi sandwich a banh mi sandwich? The pork marinade is pretty simple, consisting of soy sauce, brown sugar, fish sauce, ginger and garlic. While I have gone to Asian markets to find fish sauce, I found it at my Lunds & Byerlys store this time and was ecstatic to not have to make an extra grocery store stop with my toddler and infant sidekicks.

While the pork is amazing on its own, the toppings are what makes a banh mi special. The combination of tangy quick pickled veggies (which you can make while the pork is cooking), spicy mayonnaise, jalapeños and fresh cilantro is so delicious.

You could certainly make these into regular sized sandwiches, but I chose to serve them on slider buns. If you want to make them a little more authentic, use a chewy baguette.

Making these into sliders makes them perfect for little ones, big parties, appetizers, potlucks and game day. They will surely be a hit!

Instant Pot Pulled Pork Banh Mi Sliders

6 servings
Preparation time: 20 minutes
Cook time: 90 minutes

Ingredients
2 tablespoons olive oil
1 (3-pound) pork shoulder, cut into 3 chunks
¼ cup soy sauce
½ cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons apple cider vinegar
1 tablespoon fresh ginger, minced
3 cloves garlic, minced

For the pickled veggies:
2 carrots, shredded
1 small cucumber, thinly sliced
½ cup white vinegar
½ cup water
⅓ cup sugar

For the spicy mayo:
½ cup mayonnaise
2 tablespoons Korean chile paste (Gochujang), or Sriracha

Cilantro, chopped
Sliced jalapeños
Slider buns

Directions

  1. Turn Instant Pot on to sauté function.
  2. Add the olive oil. Once hot, add the pork shoulder to the instant pot and cook until brown, about 2-3 minutes on each side.
  3. In a small bowl, whisk together soy sauce, chicken broth, brown sugar, fish sauce, apple cider vinegar, ginger and garlic.
  4. Once pork is browned, turn off sauté function.
  5. Pour sauce over pork and cover with lid. Cook in the pressure cooker on high for 90 minutes.  
  6. While the pork is cooking, make the pickled veggies and the spicy mayonnaise.
  7. For the veggies, place the carrots and cucumber in a mason jar. Add the vinegar, sugar and water to a small pot over medium-high heat. Bring to a boil. Once the sugar is dissolved, pour mixture over the veggies. Let it sit at room temperature until ready to use.  
  8. For the spicy mayonnaise, mix together the mayonnaise and chile paste. Refrigerate until ready to use.
  9. Once the pork is done, let the pressure naturally release.
  10. Remove the lid and shred the pork with two forks.
  11. Assemble the sliders with the pork, pickled veggies and spicy mayonnaise. Top with cilantro and jalapeños. Serve and enjoy!  

Tip: I order my Korean chile paste online, but it can also be found at Asian markets. You can substitute Sriracha instead, with similar results. Refrigerate any leftover pickled veggies.

Posted: September 21, 2018, 2:05 am


Chocolate Chip Sour Cream Coffee Cake

This delightfully moist, rich coffee cake is wonderful for brunch and equally delicious for dessert!

8-10 servings
Preparation time: 1 hour 30 minutes, including 40-50 minutes baking time

Ingredients
For the cake:
½ cup unsalted butter (1 stick), room temperature
1 ½ cups granulated sugar
3 large eggs, separated
1 ½ teaspoons vanilla extract
2 cups (16 ounces) sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons baking soda
¾ teaspoon table salt

For the filling/topping:
2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars
½ cup granulated sugar
1 teaspoon cinnamon

Directions

  1. Heat oven to 350 F.
  2. Butter a 9x13 baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside.
  3. In a large bowl, cream butter and 1 ½ cups sugar. Beat in egg yolks and vanilla. 
  4. Sift flour, baking soda, baking powder and salt together into a separate bowl. 
  5. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. 
  6. In a medium bowl, beat egg whites until stiff, then fold into batter.
  7. In a small dish, whisk together sugar and cinnamon for filling and topping.
  8. Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. 
  9. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. 
  10. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. 
  11. With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere a bit.
  12. Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.

Recipe source: Smitten Kitchen

Posted: September 20, 2018, 5:06 pm


Must-try HOT TODDY

Hot Toddy

This traditional cocktail is a great way to warm up on a chilly, blustery night. Made with honey and lemon, it’s also thought to help soothe and relieve cold symptoms.

Ingredients

  • 8 ounces hot water
  • 1 bag herbal tea
  • 1 tablespoon honey
  • 1 ounce bourbon whiskey
  • 1 lemon wedge

Directions

  1. Pour hot water into a mug and steep tea for 2-3 minutes.
  2. Remove tea bag and add honey, stirring to dissolve.
  3. Pour in whiskey, add a squeeze of lemon and stir.
Posted: September 20, 2018, 3:12 pm


Appetizer idea: Caramelized Onion & Apple Bruschetta

This sweet and savory appetizer is perfect for chilly fall evenings and is delicious served with a glass of Merlot.

Here’s what you need:

Directions

1.     Start by heating the oven to 375 F.

2.     Caramelize the onions in olive oil over low heat, about 30-45 minutes. Add the apple brandy and cook until evaporated.

3.     Spread the onion on slices of baguette. Top with sliced unpeeled apples and shredded Gruyère. Tip: Don’t have Gruyère on hand? Provolone or Brie make good cheese stand-ins.

4.     Bake just until the cheese starts to melt.


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Posted: September 19, 2018, 4:25 pm


Family Meals SLOW COOKER APPLE CINNAMON PORK

Slow Cooker Apple Cinnamon Pork Loin Roast

The combination of pork and apples is such a classic flavor!

Here we take a Lunds & Byerlys All-Natural Premium Pork Center Cut Boneless Pork Loin Roast, stuff it with apples, drizzle it with honey and top with a sprinkling of cinnamon to create a mouthwatering main dish. The slow cooker prep makes it perfect for weeknights.

Ingredients

  • 2-pound boneless pork loin roast
  • 3 medium apples, sliced
  • ¼ cup honey (optional)
  • 1 red onion, halved and sliced
  • 1 tablespoon ground cinnamon
  • 1 cup chicken stock
  • 1 tablespoon olive oil
  • sea salt and freshly ground pepper
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Directions

  1. Season the pork to taste with sea salt and freshly ground black pepper.
  2. Heat olive oil in a large skillet over high heat and brown the roast on all sides.
  3. Using a sharp knife, cut 3-inch deep slits into the pork.
  4. Insert the apple slices into each pork slit.
  5. Place half of the remaining apples in the bottom of a slow cooker.
  6. Place the roast over the apples.
  7. Drizzle the honey on top of the roast, then add the onion and remaining apples.
  8. Add the chicken stock and sprinkle everything with cinnamon.
  9. Cover and cook on low for 6-8 hours.

Recipe adapted from Paleo Leap

Posted: September 18, 2018, 2:42 pm


Peanut Butter Cup Pie

If you’re a fan of peanut butter and chocolate, this pie from Twin Cities food blogger greens & chocolate is made for you!

If I had to choose my favorite flavor combination with chocolate it would be, without a doubt, chocolate and peanut butter. No brainer. Sure, I love chocolate and coconut, chocolate and caramel, and I’ll even be weird every once in awhile and obsess over chocolate and citrus. But nothing compares to my love for chocolate and peanut butter.  

This Peanut Butter Cup Pie is pretty much everything my peanut butter and chocolate dreams are made of. I mean - just look at it! I could eat a piece of this every night and be a happy girl.  

The pie starts with a crust that is made of crushed Oreos and peanut butter cups. Yep, I put peanut butter cups in the crust. And the best part of it: it’s a no-bake crust, making this entire pie oven-free.  

After the crust, there’s a healthy layer of chocolate ganache on top of the crust. When I say healthy I mean it’s a substantial layer. It’s not low-calorie, Paleo, Whole-30 approved or good for the waistline in any manner. Just so we’re clear.  

Then there’s that peanut butter cream cheese filling! I would have eaten it all with a spoon if I could have. The filling is a no-bake cream cheese filling that is somehow rich and peanut buttery while still feeling light and fluffy.  

For good measure I chopped up more peanut butter cups and tossed them on top, along with a healthy drizzle of chocolate ganache because why the heck not? If we’re gonna eat pie, let’s EAT PIE.  

This Peanut Butter Cup Pie is the perfect dessert to cap off a meal. Whether it’s a dinner party with friends, date night in with your sweetie or a fun alternative to a birthday cake – this pie will not disappoint!

Peanut Butter Cup Pie

Ingredients

For the crust:

  • 24 Oreos
  • 12-ounce bag of miniature peanut butter cups
  • 4 tablespoons unsalted butter, melted

For the chocolate ganache:

  • 2 cups chocolate chips
  • ½ cup heavy whipping cream

For the filling:

  • 1½ cups heavy whipping cream
  • 8 ounces cream cheese (do not use light/reduced-fat cream cheese)
  • 1¾ cups powdered sugar
  • 1½ cups peanut butter (do not use natural peanut butter)
  • 1 teaspoon pure vanilla extract

Directions

To make the crust:

  1. In a food processor, pulse the Oreos until resembling fine crumbs.
  2. Add 20 miniature peanut butter cups and pulse more until resembling fine crumbs.
  3. Add melted butter and pulse until combined.
  4. Press into the bottom of a lightly greased pie dish or 8-9” springform pan.  

To make the ganache:

  1. Melt chocolate chips and heavy cream in microwave-safe bowl in microwave in intervals of 30 seconds, stirring between each interval, until completely melted.
  2. Pour approximately ¾ of the ganache over the crust and spread with a spatula to evenly cover the crust.  
  3. Put in freezer for 20 minutes to allow ganache to set before putting the cream cheese filling on top.  

To make the filling:

  1. In large bowl with electric mixer, beat the heavy cream until soft peaks form.  
  2. In a separate bowl with electric mixer, beat together the cream cheese and powdered sugar until well combined, about 1 minute.
  3. Add peanut butter and vanilla and beat until combined, about 1 minute.  
  4. Fold in whipped cream until completely combined.  
  5. Evenly spread filling over ganache layer.  
  6. Roughly chop the remaining peanut butter cups and sprinkle over peanut butter filling.
  7. Lastly, drizzle with remaining ganache. You will probably need to re-melt the ganache a little so it easily drizzles.
  8. Refrigerate for at least 2 hours (ideally overnight for clean slices). Serve and enjoy!  
Posted: September 17, 2018, 9:08 pm


Mason Jar Layered Beet Pasta Salad

This easy layered pasta salad comes together in minutes, thanks to Barilla Ready Pasta microwavable pasta pouches. 

Makes 4 servings
Preparation time: 10 minutes

Ingredients
1 pouch Barilla Ready Pasta Gemelli
½ cup diced canned beets
¼ cup blue cheese crumbles
2 cups spring lettuce mix
¼ cup L&B Poppy Seed Dressing

Directions

  1. Tear corner of Ready Pasta Gemelli pouch to vent; heat in microwave for 60 seconds.
  2. Empty the pasta into a bowl and let it cool.
  3. Once the pasta has cooled, divide into 4 mason jars; top with beets, blue cheese, lettuce and dressing.

Recipe adapted from Barilla

Posted: September 14, 2018, 6:56 pm


Philly Cheesesteak Sliders

Hearty, cheesy mini sandwiches from Twin Cities food blogger greens & chocolate. Great for a crowd!

If we live in Minnesota, can we really have an opinion on what makes a good Philly Cheesesteak? I mean, it would kind of be like someone from Florida telling us what the best hotdish recipe is or where to go for the best Juicy Lucy. There are just some territories we know not to cross into.

Regardless, I’m going to put it out there that these Philly Cheesesteak Sliders are pretty dang good. Authentic? Probably not. Delicious? Absolutely.

From what I’ve heard, one of the biggest debates when it comes to Philly Cheesesteaks is the cheese. Cheez Whiz is a common “cheese” used, while others choose American or provolone cheeses. Along with cheese, people argue about the type of bread, the toppings and the kind of meat. There’s so much passion when it comes to food!

For these sliders, I opted for provolone cheese, slider buns (definitely not authentic), thinly sliced sirloin steak, onions and peppers. Simple and delicious. To top it off, I made a butter mixture with melted butter, Dijon, minced onion and garlic powder to brush on top of the buns before baking, which really makes these sliders even more delicious.

We had these for dinner along with some sweet potato fries, but I think they would make great little appetizers or game day food, too! You could certainly prep these ahead of time, sautéing the onions and peppers and cooking the steak in advance. All you would have to do to assemble is layer it all between some slider buns, top with that butter mixture and bake. Super simple!

Philly Cheesesteak Sliders

Makes 8 sliders
Preparation time: 15 minutes
Cook time: 35 minutes

Ingredients
1 tablespoon canola oil
1 yellow onion, sliced
1 green bell pepper, diced
2 cloves garlic, minced
Salt & pepper
16 ounces boneless rib eye or New York strip steak, thinly sliced
¼ cup beef broth
1 tablespoon Worcestershire
8 slices provolone cheese
2 tablespoons butter
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon minced onion
¼ teaspoon kosher salt
8 slider buns

Directions

  1. Heat oven to 375 F.  
  2. In a large skillet, add oil and heat over medium-high heat.
  3. Add onion and bell pepper; cook until they are well cooked and softened, about 10 minutes.
  4. Add garlic and cook one more minute.
  5. Season with salt and pepper.  
  6. Remove veggies from pan.
  7. Add thinly sliced steak to the same pan over medium-high heat and cook until no longer pink.
  8. Add beef broth and Worcestershire; cook another 8-10 minutes, until the broth has reduced.  
  9. Meanwhile, make the butter topping by combining melted butter, Dijon, garlic powder, minced onion and salt.
  10. Place bottom of the slider buns in a 9x13 pan.
  11. Distribute beef among the buns; top with veggies.
  12. Top veggies with cheese and bun tops.
  13. Brush thoroughly with butter topping.  
  14. Cover with foil and bake for 12-15 minutes, until cheese is melted.

Serve and enjoy!  

Posted: September 14, 2018, 6:21 pm


Pickled Refrigerator Veggies

These pickled veggies make a flavor-packed snack – and they last up to three months in the refrigerator.

Makes 2 quarts
Preparation time: 45 minutes

Ingredients

  • 2 cups thick-sliced or baby cucumbers
  • 1 ½ cups carrots, cut into sticks or rounds
  • 2 cups separated/cut small cauliflower florets
  • 1 ½ cups red or orange bell peppers, cut into chunks
  • 1 tablespoon Lunds & Byerlys Coriander Seeds
  • 2 tablespoons Lunds & Byerlys Yellow Mustard Seeds
  • 2 tablespoons Lunds & Byerlys Whole Peppercorns
  • 2 serrano peppers (optional)
  • 6 cloves garlic, separated and paper removed
  • 18 sprigs fresh dill
  • 4 tablespoons Lunds & Byerlys Honey
  • 2 tablespoons Lunds & Byerlys Sea Salt
  • 2 cups white wine vinegar
  • 2 cups water

Directions

  1. Wash 2 (1-quart) or 4 (1-pint) mason jars and lids in hot, soapy water; rinse and let air dry.
  2. Mix cut veggies in one bowl. Mix all dry spices in another small bowl.
  3. Split serrano peppers in half, so you have 4 pieces total.
  4. Tightly pack the cut vegetables into the two mason jars.
  5. Divide the mixed spices, serrano peppers, garlic and dill between the two jars, layering them with the veggies in such a way that they are evenly spread out among the jars.
  6. In a medium saucepan, heat honey, salt, vinegar and water to create a brine.
  7. Once boiling, pour the brine mixture into the jars (this works well in the sink).
  8. Place the lids on the jars and screw on the rings until they are tight. Let cool on the counter on a protective towel for a few hours and then transfer to the refrigerator. Leave 24 hours before tasting.
Posted: September 14, 2018, 6:20 pm


Baked Buffalo Chicken Pasta Skillet

Pick up a rotisserie chicken in our deli and make this supremely satisfying pasta dinner!

4 servings
Preparation time: 45 minutes

Ingredients

  • 10 ounces pasta, cooked and drained
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 6 ounces cream cheese, softened
  • ¼ cup hot sauce
  • 1 tablespoon dry ranch seasoning
  • 2 cups L&B pulled chicken (available in our deli)
  • ¼ cup freshly chopped chives
  • 1 cup shredded white cheddar

Directions

  1. Heat oven to 350 F.
  2. In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
  3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant. Add flour and whisk to combine. Cook 1 minute.
  4. Add milk and whisk until smooth. Simmer until thickened, 2 minutes, stirring occasionally.
  5. Add cream cheese and stir until melted and smooth.
  6. Add hot sauce and ranch seasoning; stir until combined.
  7. Add cooked pasta, chicken and chives; stir until pasta is completely coated.
  8. Top with cheddar cheese and bake at 350 F for 15 minutes, until cheese is melted. (Broil for about 5 minutes to get the cheese golden and slightly crispy.)
  9. Garnish with chives and serve.
Posted: September 14, 2018, 5:57 pm


Slow Cooker Korean Beef Burrito Bowls

A flavorful, Korean-inspired twist on burrito bowls from Twin Cities food blogger greens & chocolate. Thanks to your slow cooker, it’s incredibly simple to make!

It’s no secret that I’m a huge fan of bowl meals. I’m pretty sure it started with Chipotle’s burrito bowls way back in grad school, but has grown into a way for me to take all of the random ingredients in my fridge, throw them on some rice or quinoa and call it a meal.  

Of course, I like to make actual recipes that are supposed to be bowls, too! For example, on my blog I have recipes for Falafel Quinoa Bowls, Thai Peanut Turkey Bowls, and my personal favorite: Autumn Nourish Bowls.  Don’t those all just sound so good? I’m super excited about this new bowl recipe too!

Slow Cooker Korean Beef Burrito Bowls is one of those meals that is so full of flavor, but with minimal effort and ingredients. One downside of bowl meals is that there can be a lot of components to assemble and prep at the last minute. Luckily, this recipe is not like that.  

The beef is so simple to throw together – it’s a dump-it-all-in-and-set-it slow cooker recipe.  There’s no searing the beef or any other putzy step like that.

Then just cook the rice, chop the cilantro, cut up some cucumber, make a quick sriracha mayo and get your favorite jar of kimchi from the refrigerator. And here’s a little weeknight meal pro-tip for you: Cook a big batch of rice ahead of time and freeze it in whatever portions your family might eat. Then you can just take it out of the freezer in the morning and it will be ready to heat up and eat by dinnertime! The sriracha mayo is also easy to prep ahead of time, if you want.  

One last note about the recipe: You’ll notice I have a range on the amounts of rice. It’s pretty much personal preference per serving, in my opinion. We probably used about ¾ cup of rice for each of us, but for smaller or bigger appetites, you might want less or more.  

Slow Cooker Korean Beef Burrito Bowls

6-8 servings
Prep time: 25 minutes
Cook time: 9 hours

Ingredients
For the beef:
3-4 pounds beef chuck roast
1 cup beef broth
½ cup soy sauce
¼ cup brown sugar
4 cloves minced garlic
2 tablespoons sesame oil
1 tablespoon freshly grated ginger
½ teaspoon onion powder

For the sriracha mayo:
½ cup mayonnaise
½ cup plain Greek yogurt
3 tablespoons milk
1-2 tablespoons sriracha, depending on your spice preference

For the bowls:
4-6 cups cooked rice
1 large cucumber, sliced
1 bunch of cilantro, chopped
Kimchi

Directions

  1. Place beef in slow cooker.
  2. In a medium bowl, mix together beef broth, soy sauce, brown sugar, garlic, sesame oil, ginger and onion powder. Pour over beef.
  3. Cook on low for 8-9 hours, until the meat shreds easily with a fork.
  4. Once cooked, remove from slow cooker and shred with a couple of forks. Add about ½ cup of the liquid from the slow cooker to the beef to give it all that good flavor.
  5. Make the sriracha mayo by mixing together mayonnaise, Greek yogurt, milk and sriracha.
  6. Assemble burrito bowls by placing rice, cucumbers and beef in a bowl.
  7. Top with cilantro, kimchi and sriracha mayo. Serve and enjoy!  
Posted: September 13, 2018, 4:48 pm


Hasselback Chicken

Cheesy, weeknight-easy stuffed chicken breasts topped with crunchy breadcrumbs. Impressive enough for company, too!

4 servings
Preparation time: 20 minutes
Cook time: 25-30 minutes

Ingredients
1-2 tablespoons olive oil, plus more for drizzling
2 cups packed arugula or spinach
1 tablespoon garlic, minced
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
1 cup ricotta
4 boneless, skinless chicken breasts
¼ cup shredded fontina cheese
2 tablespoons Panko breadcrumbs
Lemon wedges, as a garnish

Directions

  1. In a large skillet, heat 1 tablespoon olive oil over medium heat.
  2. Add greens to skillet and cook for 3-5 minutes, until wilted. Add garlic, salt and pepper; cook for 1 minute more. Add ricotta to skillet and mix together with greens. Set mixture aside.  
  3. Cut even slices across the width of the chicken breasts, making sure not to cut all the way through.
  4. Tuck a spoonful of the ricotta mixture in between each slice. Season with additional salt and pepper, if desired.
  5. Sprinkle tops of chicken breasts with fontina and breadcrumbs.
  6. Place chicken breasts on a baking sheet and bake at 400 F for 25-30 minutes, until chicken is golden-brown on top and reaches an internal temperature of 165 F when measured with a meat thermometer. Garnish with lemon wedges and serve.
Posted: September 13, 2018, 2:21 pm


Taste Test: Snack Mixes

This time of year, to say that schedules get busy is an understatement. Between work, school, sports, and hobbies, we’re moving fast and need a nosh that can not only keep up, but travels well, energizes, and satisfies.  

Snack mix is the ultimate tasty, hearty treat. With a seemingly endless variety of ingredients, you’re sure to find a sweet and salty combo that will hit the spot for any activity. Tuck into your work bag, book bag, or backpack, and you’ve got a snack that will keep everyone happy until dinner. Finally, one less thing to plan!

We tested twelve different flavors to find the all-stars that will help you power through:

TAKE IT OUTSIDE: Lunds & Byerlys Aloha Trail Mix
Head into the great outdoors with a snack that not only tastes great but won’t melt in the sun or stick to your hands. L&B Aloha Trail Mix is full of peanuts, pumpkin seeds, almonds and dried tropical fruits like pineapple and papaya for balance. Grab a handful, enjoy the view, and get your second wind.

KID APPROVED: Angie’s Boom Chicka Pop Sea Salt Caramel Trail Mix
Whether you’re packing for school lunches, practice breaks, or just feel like a kid on the inside, Angie’s was the stand out winner. Kids will love the caramel popcorn, pretzels and chocolate, but the peanuts and cashews are the real rib-stickin’ slam dunk.

WORKING 9-5: Made in Nature Nut Fusion Maple Balsamic Supersnacks
Sometimes you need a little sustenance to keep up with all the deep dives, circle backs and value adds. Made in Nature is packed with almonds, walnuts and cashews (they don’t call it “Nut Fusion” for nothing), and sweetens the deal with cherries, figs, and a sweet hint of maple and balsamic. Perfect brain food for that busy afternoon in the office.

DIVE INTO DESSERT: Sahale Snacks Maple Pecans Glazed Mix
Let’s face it: sometimes it’s all about satisfying that sweet tooth. With pecans, walnuts, dried apples and cherries tossed in a light maple cinnamon glaze, it’s a sophisticated blend that tastes like an apple crisp without any of the work. Grab a bag and enjoy your clean kitchen.

Want to save even more time? Shop snack mixes online now and try these for yourself!

Posted: September 7, 2018, 9:44 pm


Perfect Pork Tenderloin

Our go-to recipe for juicy, flavorful pork tenderloin, served with a simple pan sauce.

Ingredients
1 (2-pound) pork tenderloin
2 tablespoons L&B Signature Pork Seasoning
1 tablespoon neutral oil, such as canola
½ cup white wine
2 tablespoons butter
Salt & pepper, to taste
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley, plus more for garnish

Directions

  1. Season pork with L&B Signature Pork Seasoning.
  2. Add oil to a cast iron skillet and sear pork on all sides, about 7-10 minutes total.
  3. Keeping the pork in the skillet, bake in a 375 F oven for 10-12 minutes, until the internal temperature of the pork measures 145-155 F with a meat thermometer.
  4. Remove meat from the pan and set aside to rest while you make the pan sauce (recipe below).

To make pan sauce:

  1. Return the skillet to medium-high heat on your stove.
  2. Add white wine and scrape up the brown bits from the bottom of the pan.
  3. Bring to a boil, then add butter, salt and pepper, lemon juice and chopped parsley. Reduce heat and simmer for 3-5 minutes.

To serve:
Slice the pork diagonally into ½-inch slices. Arrange on a serving platter, spoon the pan sauce over the meat and garnish with fresh parsley.

Posted: September 5, 2018, 5:33 pm


How to Cook Wagyu Steak

Also known as American-Style Kobe beef, Wagyu steak is prized because of its intense marbling, which creates incredibly tender, flavorful meat for an eating experience that is truly one of a kind. This meat is best grilled, broiled or sautéed. Great for marinades and kabobs, too!

Our go-to method for perfectly cooked Wagyu:

  1. Allow steak to come to room temperature before cooking (15-30 minutes, depending on the size). This will ensure that the meat cooks evenly.
  2. Season both sides liberally with salt and pepper.
  1. Heat a cast iron skillet over medium high until it is very hot.
  2. If possible, trim a piece of fat from the steak and use it to grease the skillet. This will give the meat a more natural flavor. Alternatively, you can use a tablespoon of high heat oil, such as linseed or grapeseed.
  3. Sear steaks for 3 to 4 minutes on each side, depending on how well you like them done. For rare, around 3 minutes, or when the meat reaches an internal temperature of 130-135 F; for medium, closer to 4 minutes, or when the meat reaches an internal temperature of 155 F.
  1. Remove from pan and allow to rest for 5-10 minutes, covered.
  2. Slice thickly against the grain to serve.
Posted: September 5, 2018, 5:06 pm


Lobster Rolls

Making your own lobster rolls is surprisingly easy! Serve with Lunds & Byerlys Kettle Chips.

4 servings

Preparation time: 45 minutes, including time to cook lobster

Ingredients

  • 2 cups cooked lobster meat, cut into bite-sized pieces
  • 6 tablespoons mayonnaise
  • 2 tablespoons chives, chopped
  • 2 tablespoons lemon juice
  • Pinch salt
  • Pinch pepper
  • 4 hot dog buns
  • 2 tablespoons butter, room temperature
  • 2 cups lettuce, shredded

Directions

  1. In a medium bowl, combine lobster meat, mayonnaise, chives and lemon juice. Season to taste with salt and pepper.
  2. Butter the outside surfaces of hot dog buns.
  3. Heat a medium skillet over medium-high heat. Place buns, buttered side down, in skillet. Cook until slightly browned or toasted, about 2 minutes per side.
  4. Open buns; fill with lettuce, then lobster mixture, and serve.
Posted: September 5, 2018, 5:02 pm