Feed Your Soul

Chocolate Peanut Clusters for Peanut Cluster Day

Pujols Kitchen - Tuesday, March 08, 2016


Happy Peanut Cluster Day! Here’s our favorite way to celebrate—Chocolate Peanut Clusters.

Ingredients

·         1 (12 ounce) package semi-sweet chocolate chips

·         1 (12 ounce) package peanut butter chips

·         12 ounces peanuts

Directions

1.       Combine chocolate chips and peanut butter chips in top of double boiler and stir over low to medium heat until melted; add peanuts and stir.

2.       Drop on wax paper by teaspoonful. Allow to cool. Store in plastic container in refrigerator for up to one week.

Weekend Chipotle Sweet Potato and Lentil Chili

Pujols Kitchen - Saturday, March 05, 2016


We love the flavors in this Chipotle Sweet Potato and Lentil Chili.

Ingredients

·         1 medium-size yellow onion, diced (approx. 2 cups)

·         2 TBSP extra virgin olive oil

·         1 large green bell pepper, cored and diced

·         1 large jalapeno, cored and diced

·         3 cloves minced garlic

·         3 tsp cumin

·         2 tsp smoked paprika

·         2 tsp chili powder

·         2 tsp dried oregano

·         1/2 tsp salt

·         2 chipotle chilies in adobo sauce, diced + 2 TBSP adobo sauce from the can*

·         1 (14.5 ounce) can diced fire roasted tomatoes with green chilies

·         1 cup brown lentils, rinsed

·         3 cups vegetable broth

·         2 medium-size sweet potatoes, diced into 1/2” cubes (approx. 2 and 1/2 cups)

·         Suggested toppings: cilantro, cashew sour cream, avocado, green onion, shredded cheese

 

Instructions

1.       Begin by warming the 2 TBSP olive oil in your Pujols Kitchen caldero over medium heat. Add the onion and cook for 2-3 minutes.

2.       Add diced bell pepper, jalapeno, garlic, spices and chilies with adobo sauce. Stir together and cook for 5 minutes.

3.       Next add lentils along with the can of diced tomatoes and vegetable broth to the caldero. Bring to a low boil, cover with a lid and cook for 20 minutes.

4.       Finally, add diced sweet potato to the caldero and stir together. Cover and continue to cook at a low boil for 30 more minutes, or until lentils and sweet potato are tender.

5.       Serve warm with preferred toppings and enjoy!

Green Eggs and Ham Pretzel Bites for Dr. Seuss Day

Pujols Kitchen - Wednesday, March 02, 2016


We love him, we love him, yes we do, for all the poems and fishes red and blue.

Theodor Seuss Geisel, or Dr. Seuss, was a cartoonist, poet and writer best known as a children’s author, releasing forty-six books for kids alone. During WWII he was an illustrator for advertising campaigns and a political cartoonist. Dr. Seuss was a true perfectionist, known to have discarded 95% of the material he produced before settling on a theme for a new book. He often spent up to a year writing a single story, and preferred payment upon completion, rather than in advance.

Celebrate Dr. Seuss Day with these Green Eggs and Ham Pretzel Bites and reading his books with your kids.

Green Eggs and Ham Pretzel Bites

Ingredients

·         1 bag square bite size pretzels

·         1 bag M&M candies (green)

·         1 bag Wilton Candy Melts (white)

Supplies Needed:

·         Cookie Sheet

·         Parchment Paper

Directions

1.       Line cookie sheet with parchment paper and preheat oven to 200° F.

2.       Place pretzels down and top with an unwrapped 1 white Wilton candy melt.

3.       Bake for about 7 minutes.

4.       Remove from oven and immediately press 1 green M&M candy onto the center of each melted white candy melt.

A Simple Citrus Compote for National Compote Day

Pujols Kitchen - Tuesday, March 01, 2016


Happy National Fruit Compote Day! Every year on March 1st, National Fruit Compote Day is observed in the United States. The word compote is French for “mixture,” and is a dessert that originated in 17th Century France. Compote is made up of whole or cut pieces of mixed fruit that are cooked in water with sugar and spices like orange peel, cinnamon, lemon peel, vanilla, cloves, ground almonds, grated coconut, candied fruit or raisins. Served warm or cold, fruit compote is a simple yet delicious dessert any time of year.

Here is a summer compote recipe with cherries, strawberries and a splash of orange juice.

Ingredients

Compote

•3 cups fresh or frozen strawberries and Bing cherries

•3 TBSP orange juice

Optional Spices

•1/4 tsp ground cinnamon

•1/4 tsp ground ginger

•1 tsp sugar

•1 tsp Chia seeds (add after removing from heat)

Directions

1.       In a small saucepan, combine fruit and orange juice and bring to medium heat.

2.       Once mixture is bubbling, reduce heat and use a Pujols Kitchen spatula to mash the fruit.

3.       Continue cooking over medium-low heat for 10-12 minutes, mashing fruit to combine.

4.       Remove compote from heat and transfer to a clean jar or container. Allow compote to cool thoroughly. Store in the fridge and reheat to serve with French toast, ice cream sundaes, pancakes, waffles, oatmeal, cheese cake, and more.

Strawberry Sauce for Strawberry Day

Pujols Kitchen - Saturday, February 27, 2016


Happy Strawberry Day, a day created to celebrate this little red fruit that’s bursting with sweet perfection! Indigenous to Chile, strawberry plants made their way to North America in the 1750s. Strawberry plants are easy to grow and flourish in many parts of the world. To celebrate Strawberry Day try this delicious and easy to make strawberry sauce to top your ice cream, waffles or pancakes.

Ingredients

·         1 pint fresh strawberries

·         1/3 cup white sugar

·         1 tsp vanilla

 

Directions

1.       Wash strawberries and remove stems then cut in half or roughly chop.

2.       Place strawberries, sugar, and vanilla in a saucepan and cook over medium-high heat, stirring occasionally. Allow mixture to sizzle for a while until juice begins to form. Continue stirring and use your Pujols Kitchen spatula to mash some of the strawberries to produce syrup. Then cook another 15 minutes or until sauce thickens.

3.       Remove sauce from heat. Take 1/3 of the sauce and puree in a blender then add back to remaining topping. Store in refrigerator.

Homemade Tortillas for Tortilla Chip Day

Pujols Kitchen - Wednesday, February 24, 2016


                Since 2010, tortillas – not the chips but the round flat breads used to wrap burritos - have been outselling hamburger and hot dog buns at supermarkets and retail food stores. And according Jim Kabbani, CEO of the Tortilla Industry Association salsa has been the new ketchup since 2008.

Celebrate Tortilla Chip Day by baking your own tortilla chips with this simple and easy recipe.

Ingredients

·         Bag of 8 Flour Tortilla Shells

·         Salt

Directions

1.       Pre-heat oven to 350°F.

2.       Cut tortillas into wedge/triangular pieces.

3.       Spread tortilla wedges on a baking sheet in a single layer.

4.       Bake tortilla wedges for about 6 minutes, then use tongs to turn wedges over.

5.       Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to brown

Tried and True for Cherry Pie Day

Pujols Kitchen - Saturday, February 20, 2016


     Happy Cherry Pie Day! It seems only fitting that we celebrate Cherry Pie Day so close to President’s Day as cherry pie was rumored to be President George Washington’s favorite dessert.

According to the American Pie Council, pie came to America with the first English settlers who cooked their pies in long narrow pans they called “coffyns” (crust). Ironically, early American pie crusts often were not eaten, but simply used to hold the filling during baking. Isn’t the crust the best part?

Share the love on Cherry Pie Day with this simple cherry pie recipe.

Ingredients

·         1 box refrigerated pie crusts, softened as directed on box

·         2 cans (21 oz. each) cherry pie filling

·         1 tsp milk

·         1 tsp sugar

Directions

1.       Heat oven to 425°F.

2.       Make pie crusts as directed on box for Two-Crust Pie, assembling on 9-inch glass pie plate.

3.       Spoon pie filling into crust-lined pie plate; then top with second crust, seal edge and flute.

4.       Brush top pie crust with milk then sprinkle with sugar. Cut slits in several places on top crust.

5.       Bake 40 to 45 minutes or until crust is golden brown.

6.       To prevent excessive browning, cover crust edge with strips of foil after 15 to 20 minutes of baking.

7.       Cool at least 1 hour before serving.

Cinnamon Roasted Almonds for Almond Day

Pujols Kitchen - Tuesday, February 16, 2016


Happy Almond Day! A day that celebrates all things almond. Food historians believe almonds were one of mankind’s first cultivated foods. High in vitamin E, almonds are effective at reducing cholesterol levels and helping with weight loss. For a healthy and tasty snack on Almond Day or at your next party, try these Cinnamon Roasted Almonds.

Ingredients

·         1 egg white

·         1 tsp cold water

·         4 cups whole almonds

·         1/2 cup white sugar

·         1/4 tsp salt

·         1/2 tsp ground cinnamon

Directions

1.       Preheat oven to 250°

2.       Lightly grease 10x15 inch jellyroll pan.

3.       In a medium sized bowl, lightly beat egg white then add water and beat until frothy but not stiff.

4.       Add almonds and stir until well coated.

5.       Next, mix the sugar, salt, and cinnamon, and sprinkle over the almonds, tossing to coat, then spreading evenly on the prepared pan.

6.       Bake almonds for 1 hour in the preheated oven, stirring occasionally, until golden.

7.       Allow to cool, then store cinnamon roasted almonds in an airtight container.

Celebrate Tortellini Day

Pujols Kitchen - Saturday, February 13, 2016


Happy Tortellini Day, a day to celebrate this signature dish from the Italian region of Bologna, where they claim to have created these tiny stuffed pastas. In Bologna you’ll find an organization called the Learned Order of the Tortellini. Members wear red and gold hats that are shaped like tortellini at their meetings as well as a ribbon around their neck that has a gold shaped tortellini hanging on it. The Learned Order of the Tortellini is dedicated to the preservation of the traditional tortellini.

The good news about tortellini is that you don’t have to be a member of the Learned Order of the Tortellini to enjoy it. Celebrate Tortellini Day with this simple and delicious alfredo tortellini recipe.

Ingredients

•1 (9-ounce) package refrigerated three cheese tortellini

•2 TBSP unsalted butter

•3 cloves garlic, minced

•1/4 tsp crushed red pepper flakes

•2 TBSP all-purpose flour

•1 cup milk, or more, as needed

•1/2 cup half and half

•2 ounces cream cheese, cubed

•1/4 cup freshly grated Parmesan cheese

•Kosher salt and freshly ground black pepper, to taste

•2 TBSP chopped fresh parsley leaves

 

Instructions

1.       Cook tortellini according to package instructions in a large pot of boiling salted water and drain well.

2.       Over medium heat melt butter in a saucepan then add garlic and red pepper flakes, cooking and stirring frequently for 1 minute or until fragrant. Whisk in flour until lightly browned, about 1 minute.

3.       Gradually whisk in half and half and milk, cooking and whisking constantly for 2-3 minutes or until slightly thickened.

4.       Stir in cheeses until melted, about 1-2 minutes. Add more milk as needed if mixture is too thick; season with salt and pepper to taste. Stir in tortellini and gently toss to combine.

5.       Garnish with parsley, if desired, and serve immediately.

Big Easy Jambalaya for Fat Tuesday

Pujols Kitchen - Tuesday, February 09, 2016


Can’t make it to the French Quarter this year? No problem. With this easy jambalaya recipe you can have one “last hurrah” before lent begins on Ash Wednesday.

Ingredients

·         2 tsp olive oil

·         2 boneless skinless chicken breasts, cut into bite-size pieces

·         8 ounces kielbasa, diced

·         1 onion, diced

·         1 green bell pepper, diced

·         1/2 cup diced celery

·         2 TBSP chopped garlic

·         1/4 tsp cayenne pepper

·         1/2 tsp onion powder

·         salt and ground black pepper to taste

·         2 cups uncooked white rice

·         4 cups chicken stock

·         3 bay leaves

·         2 tsp Worcestershire sauce

·         1 tsp hot pepper sauce

Directions

1.       In a large pot heat 2 teaspoons olive oil over medium high heat.

2.       Saute chicken and kielbasa for about 5 minutes or until lightly browned. Then stir in onion, bell pepper, celery and garlic and season with cayenne, onion powder, salt and pepper.

3.       Cook 5 minutes, or until onion is tender and translucent.

4.       Add rice, then stir in chicken stock and bay leaves and bring to a boil. Then reduce heat, cover, and simmer 20 minutes, or until rice is tender.

5.       Finally, stir in the Worcestershire sauce and hot pepper sauce. You can add more to your liking.


 

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