Loaded Carrot Cupcakes
Let’s be honest, carrot cake is some pretty damn good stuff. These cupcakes don’t come from the most traditional carrot cake batter mix, but they’re loaded with goodness. That’s why I’m calling them Loaded Carrot Cupcakes.
I added shredded carrots, crushed pineapple, pecans, walnuts and coconut to the batter to really load them up with a variety of ingredients. The batter is pretty minimal so it’s these ingredients that form the majority of these cupcakes.
Ingredients
- 1 cup white flour
- 1 cup wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 1 TBSP ground cinnamon
- 1 3/4 cup sugar
- 1 cup vegetable oil
- 3 eggs
Carrot Cupcake Batter
- 1 tsp vanilla extract
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1 cup shredded coconut
- 1 can (8 oz.) crushed pineapple, drained
Directions:
- Preheat oven to 350F. Line a muffin or cupcake pan with cupcake liners.
- Mix flour, baking soda, baking powder, salt and center. Form a hollow center then add oil, sugar, eggs and vanilla.
- Mix with a wooden spoon until smooth. Stir in carrots, pecans, walnuts, pineapple and shredded coconut.
Carrot Cupcakes in the Oven
- Pour batter into cupcake liners until each is about 1/2 full (optimist!). Bake for 20-25 minutes or until inserted toothpick comes out clean. Cupcakes will rise while baking then settle some once removed.
This recipe should yield roughly two dozen cupcakes. I whipped up a cream cheese frosting for mine and garnished with some of the remaining shredded coconut.
The pineapple ensures the cupcakes remain moist and the nuts give the cupcakes a nice crunch. I wasn’t sure how these would turn out given my lack of success with baking, but they turned out delicious and (dare I say it) I was proud of the effort.
Tags: Carrot, Carrot Cake, Coconut, Cupcakes, Dessert, Dessert Recipe, Pineapple, Recipe
The Tart Before Baking
I can admit to not being the best baker in the world, but it’s definitely something I’m working on. The hardest part? Realizing it’s a science and that instructions must be followed and the ingredients must be measured to the T.
Luckily, this is a pretty simple recipe that’s a crowd pleaser during the holiday season. Poaching the pears gives them a nice texture and taste. The filling of this tart is rich in vanilla and complements the pairs well.
I’ve included the crust recipe I used, but feel free to buy one premade.
Ingredients
- For the crust:
- Non-stick spray (for the pan or pie dish)
- 1 3/4 cup flour
- 1/4 cup sugar
- pinch of salt
- 1/2 stick unsalted butter
Poached Pears
- 1 egg yolk mixed with 4 TBSP cold water
- For the pears:
- 6 cups water
- 1 can of Sprite (or other clear soda)
- 1 cup sweet white wine
- 4 Bosc pears, cored and quartered (you can also peel them if you like)
- 2 cups sugar
- 2 TBSP ground cinnamon
- 1/2 vanilla bean, split and seeded
- For the filling:
- 4 TBSP unsalted butter
- 1/2 vanilla bean, split and seeded
- 2 eggs
- 1/2 cup sugar
- 1 tsp orange zest
- 1/4 cup flour
- pinch of salt
Directions:
- Preheat oven to 375F. Spray 10-inch pie pan with non-stick spray.
- In a food processor, combine the flour, sugar and salt from the crust ingredients and pulse until mixed. Add the butter and pulse until the size of small peas. Finally, add in the egg yolk-water mixture and pulse until dough is crumbly.
- Pour the dough into pie pan and press to form an even crust. Bake the crust in the lower third of the oven until golden brown (about 25 minutes). Reduce oven heat to 350F.
- In a large saucepan, combine all ingredients form the poached pears, except the pears. Bring to a boil and simmer for 5 minutes.
- Add the pears then cover with parchment paper and a pot lid and cook over medium heat for 25-30 minutes. (Parchment paper is flammable so make sure the piece isn’t so big it hits the burner.)
- After poaching the pears, transfer them with a slotted spoon to a paper towel-lined plate. Cut each wedge in half, lengthwise.
- In a small skillet, cook the butter from the filling ingredients over medium heat until brown and fragrant (about 6 minutes). Set aside in a small bowl.
- In a medium bowl, whisk together eggs with the sugar, vanilla seeds, orange zest and salt. Add the flour and whisk until mixed. Finally, mix in the brown butter until filling is smooth.
Brown Butter Pear Tart
- Pour the filling into the prepared pie crust. Saving three slices, arrange the pear slices in a concentric circle with the narrow edges pointing to the center. Trim the remaining slices and arrange them in the center.
- Place the tart on a baking sheet and bake in the over for 1 hour, until the filling is set. Let cool before slicing and serving.
- Serve in large soup bowls.
You can prepare everything except for the filling ahead of time and store for two days if you want to make some of this recipe ahead of time.
I recommend serving this tart with ice cream. I served it with dulce de leche ice cream and it was a hit.
This is a great winter dessert that makes a perfect addition to your holiday dessert line-up.
Tags: Dessert, Dessert Recipe, Holiday, Holiday Recipe, Pears, Poached Pears
Chicken Noodle Soup Close-Up
The day I made this Chicken Noodle Soup recipe, I was recovering from a massive hangover. So I can officially state this is a great recipe to help cure/soothe a hangover.
It’s not the most traditional Chicken Noodle Soup — I added a few extra veggies. However, it came out well and it’s the perfect soothing meal for those days you just don’t feel like getting of the couch.
Ingredients
- 1 whole chicken (3-4 pounds)
- 1 medium red onion
- 4 carrots, chopped
- 3 celery stalks, chopped
- 5 oyster mushrooms, chopped
- 1/2 cup sugar snap peas, chooped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1/2 package whole wheat spaghetti, uncooked
- 2 TBSP Cajun seasoning (like Tony Chachere’s)
- 2 bay leaves
- 1/4 cup cilantro, finely chopped
Sauteing Veggies
- 2 TBSP olive oil
- Salt and pepper to taste
Directions:
- In a large stockpot, saute garlic and onion in olive oil for about 1 minute.
- Add in remaining vegetables, bay leaves, seasoning and chicken broth and bring to a boil. Reduce heat to simmer then place in whole chicken and cook, covered, for 1 hour.
- After 1 hour, remove chicken from pot and cut into small skinless pieces and add back to pot along with pasta. (If the chicken isn’t fully cooked, you can throw undercooked pieces back into the pot so don’t worry.)
Chicken Noodle Soup
- Simmer/boil until pasta is cooked.
- Remove soup from heat and serve, garnishing with fresh cilantro.
You can add whatever vegetables you want to this as Chicken Noodle Soup is a very versatile soup dish. Also, this is a great nutritious meal if you use reduced sodium chicken broth.
I garnished mine with fresh cilantro and served with fresh avocado and cornbread. The cornbread goes really well with the overall dish and the avocado adds a cool element to the hot temperature of the soup.
Tags: Chicken, Chicken Noodle Soup, Pasta, Recipe, Vegetables
Stuffed Bell Peppers
After about a week of decadent dishes (lots of duck fat), I’m taking a step back and doing a simple recipe with a low degree of difficulty: Stuffed Bell Peppers.
This is one of those dishes that can be made a variety of ways with a wide variety of ingredients. It’s the perfect mix-and-match recipe. My recipe uses ground turkey, brown and wild rice and a variety of different colored bell peppers.
Ingredients
- 4 bell peppers (different colors, if available), cored and seeded
- 1/2 cup brown and wild rice mix, cooked
- 1 pound ground turkey meat
- 3 cloves garlic, minced
- 1/2 red onion, minced
- 1 TBSP olive oil
- 1 TBSP cumin
- 1/2 cup shredded Cheddar cheese
- Salt and pepper, to taste
Directions:
- Preheat oven to 350F.
Ground Turkey Stuffing Mix
- Heat olive oil in a large skillet over medium heat. Saute onion and garlic until translucent (about 3-4 minutes).
- Add ground turkey meat, cumin, salt and pepper and cook until browned (about 10-12 minutes).
- Combine prepared rice mix and ground turkey in the skillet.
- Oil a baking pan and place bell peppers upright then stuff 1/3 full with ground turkey and rice mixture. Then, layer in 1/2 of the cheese among the four peppers. Repeat stuffing layer and cheese layers until the peppers are fully stuffed.
- Place stuffed bell peppers in oven and cook 12-15 minutes, until peppers are soft. For softer peppers, cook longer.
- Remove peppers from oven and serve upright.
Bell Pepper Variety
I like my peppers on the crunchier side so I don’t cook them so long that they get soggy. It’s a personal preference and since you can’t really burn the peppers at 350F, feel free to cook them longer if you don’t want such a crunchy texture.
Each different color or bell pepper has a unique taste and even different nutritional facts. I’m partial to red and yellow, but enjoy every color. If you haven’t tried every variety, this is a great recipe to adventure with.
The Stuffed Bell Peppers can get a little messy if the stuffing starts to fall out, but they’re worth it. As an alternative, you can slice the bell peppers in half and lay them in the pan before stuffing. I think the presentation is better when the entire pepper is stuffed.
Tags: Bell Peppers, Ground Turkey, Quick Meals, Recipe
Butternut Squash and Bacon Chowder
If you’ve seen some of my other recipes, you’ve probably figured out that I enjoy butternut squash. However, this is my favorite butternut squash recipe.
This is a very hearty soup that I think it restaurant-quality. In fact, a friend recently told me it was the best soup he’s ever had. I’m actually somewhat reluctant to share this recipe at all, but everyone should experience this dish at some point.
Ingredients
- 1 lb. butternut squash, cubed
- 1 medium onion
- 4 red potatoes
Butternut Squash
- 3 TBSP butter
- 2 cups chicken broth
- 1/2 cup milk (or cream)
- 4 slices thick-cut bacon
- 1 tsp paprika
- Salt and pepper to taste
Directions:
- Preheat oven to 425F.
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onions and saute for a few minutes, stirring occasionally, until soft and translucent.
- Add potatoes, butternut squash and chicken broth. Bring to a boil then reduce heat to low, cover and simmer for 30 to 45 minutes.
- While soup is simmering, bake bacon on a foil-lined baking sheet until crisp.
- Remove soup from heat. Puree the soup with a blender (immersion or standard) or food processor until smooth.
Adding in the Bacon to the Butternut Squash Puree
- Add the milk (or cream) and bacon, then stir. Return soup to heat and warm over medium, but do not boil rapidly. Salt and pepper to taste. Serve.
I highly suggest baking the bacon. It will cook evenly and be crisp all around.
It’s no secret that bacon goes well with everything, but it goes really well with the butternut squash and potato base for this chowder. And I’m calling it a chowder because it’s thicker than most soups. Enjoy!
Tags: Bacon, Butternut Squash, Chowder, Soup, Soup Recipe
Duck Ragu with Pappardelle
The Duck Confit I made was used to make this dish: Duck Ragu with Pappardelle. This is what I served on Thanksgiving rather than turkey. It was a nice change of pace from the Thanksgiving norm.
The pulled duck and the ragu go great with the pappardelle to make a hearty dish that’s perfect for Fall and Winter.
Ingredients
- Pulled duck meat from the Duck Confit recipe
- 1/4 cup olive oil
- 1/2 cup yellow onion, minced
- 1/4 cup carrots, minced
- 1/4 cup celery, minced
- 1 garlic clove, minced
- Leaves from 1 sprig of rosemary
- 1/2 cup dry red wine
- 2 cups chicken broth
- 6 TBSP unsalted butter
- 1/2 lb. pappardelle
- 1/2 cup grated mozzarella cheese
- Salt and pepper, to taste
Directions:
- In a deep skillet, heat the oil over medium-high heat. Add the onion, carrot and celery and season with some salt and pepper. Cook, stirring, until slightly softened (about 2 minutes).
- Reduce heat to medium, and continue cooking and stirring until browned (about 8 minutes).
Duck with Carrots, Celery and Onion
- Add the rosemary and garlic and continue cooking until fragrant (about 1 minute).
- Add the duck meat and stir gently to coat with the vegetables.
- Add the wine and chicken stock and simmer until 3/4 cup of liquid remains (about 10-15 minutes).
- Remove from heat and stir in half of the butter. Cover and keep warm.
- In a large pot of water, cook the pappardelle until al dente, drain and drizzle with olive oil to prevent sticking. Add the pasta to the ragu and cook over medium heat, stirring gently, until simmering.
- Remove from the heat and stir in the mozzarella and remaining butter. Season with salt and pepper and serve.
Pappardelle should be available in most supermarkets, but if it’s not, feel free to use a thick pasta of your choice. I would advise against using a thin pasta like angel hair or spaghetti. However, this dish is truly at its best when you use pappardelle.
Feel free to add in other veggies or use another cheese if you so desire. This is a great holiday/cold-weather dish that makes a complete meal.
Tags: Duck, Duck Confit, Holiday Recipe, Pasta
Banh Mi Toppings
With apologies to 99% of the delis in America, the best sandwiches out there are Vietnamese-style banh mis. They’re loaded with fresh veggies, herbs and meat plus a spicy blast of sriracha.
The traditional variety of banh mis have pate, but I didn’t have any so I made a more Americanized version. I also combined the Sriracha with the mayonnaise to make a single spread.
Ingredients
- 2 baguettes
- 2 boneless, skinless chicken thighs, cooked
- 1 cucumber, seeded and cut into strips
- 1 carrot, finely julienned
- 1/4 of an onion, cut into thin slivers
- 4 TBSP fresh cilantro, chopped
- 1 jalapeño, finely julienned
- 2 TBSP mayonnaise
- 1/2 TBSP Sriracha
- 1 TBSP olive oil
- 2 TBSP sweet vinegar (such as cane vinegar or apple cider vinegar)
Chicken Thigh Banh Mi
Directions:
- In a small bowl, combine mayo and sriracha, mixing well.
- In a small skillet, heat olive oil and vinegar over medium heat. Saute carrots and onions for until carrots are darkened, but not soggy and onions are translucent. Set aside.
- Slice open baguettes horizontally, but do not slice all the way through.
- Spread Sriracha mayo on top and bottom halves of baguettes.
- Place chicken equally on both baguettes then layer evenly with carrots, onions, jalapeños and cucumbers. Finally, top each sandwich with fresh cilantro. Close the sandwiches and serve.
These sandwiches aren’t 100% up to par with what you’ll find in most Vietnamese bakeries, but they will do in a pinch. Thankfully, they aren’t time-intensive at all.
Hopefully you’ll enjoy the freshness of the veggies and herbs as a change-up to the typical sandwiches you find out there. You can also substitute the meat of your choice in place of the chicken thigh meat.
Tags: Banh Mi, Chicken, Chicken Thighs, Recipe, Sandwich, Vietnamese
Red Potatoes
Potatoes and duck fat are a culinary match made in heaven. Some would argue (and they would be right) that the best thing to cook potatoes in is duck fat. The potato really takes in the flavor of the duck fat and the duck fat brings out the crispiness and earthiness of cooked potatoes.
Since I recently made Duck Confit, I was lucky enough to have rendered duck fat on hand. If you aren’t so lucky, you can order duck fat from specialty food stores or online.
Ingredients
- 4 TBSP butter, melted
- 1/2 tsp caraway seeds
- 2 TBSP rendered duck fat (plus extra for greasing the baking sheet)
- 2 lb. red potatoes, unpeeled, cut into thin slices
- 1 small white onion
- Salt and pepper, to taste
Directions:
- Preheat oven to 425F.
- Brush a foil-lined baking sheet with duck fat.
Duck-Fat Potato Galette
- Toast the caraway seeds in a small skillet over low heat until fragrant (2-3 minutes). Use a pestle or other blunt object to crush the seeds. Set aside in a large bowl.
- In the same bowl, add duck fat, 2 TBSP butter, 1 tsp salt and pepper. Add potatoes and toss to coat with duck fat and seasoning.
- Arrange a quarter of the potatoes in an even layer on the baking sheet. Place 1/3 of the onions over the potatoes. Repeat layering two more times, finishing with potatoes on top.
- Bake approximately 45 minutes until potatoes are tender. Brush top layer of potatoes with remaining butter and bake 5-10 minutes longer (until top layer is golden-brown).
- Remove from oven, season and serve on a platter.
This is a close to a perfect potato dish you can find. Forget baked potatoes, mashed potatoes and potato salad. This galette is what you need to serve this holiday season.
Splurge on the duck fat. You and your guests deserve it.
Finally, I was lucky enough to have some duck skin on hand. I broiled it to make duck skin cracklins and added them to this recipe. They really sent it over the top, but it’s still great without them.
Tags: Duck Fat, Holiday Recipe, Potato, Side Dish
Red Velvet Pancakes with Coconut-Cream Cheese Icing
Maybe I don’t remember it, but I don’t think red velvet was a big deal back when I was growing up. Now, it’s all the rage — cupcakes, cakes, vodka. This pancake recipe can be added to that list.
The Red Velvet Pancake batter is simple to make from scratch, as is the coconut-cream cheese icing.
Ingredients
Directions:
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt and sugar.
Red Velvet Pancake on the Griddle
- Add egg, milk, heavy cream, melted butter, vanilla and red food coloring and whisk until batter is smooth. A few lumps are okay.
- Cook in batches in a greased skillet the normal way you would cook pancakes.
- For the icing, beat cream cheese and butter until creamy. Then, add in coconut milk and vanilla. Finally, add in powdered sugar (and shredded coconut if you choose) in batches and whisk all until smooth.
- Once pancakes are cooked, top with icing and serve.
While it’s probably a stretch to say these pancakes are part of a complete breakfast, they are part of a delicious breakfast.
They shouldn’t take too long and will be a hit with diners of all ages. Enjoy!
Tags: Breakfast, Brunch, Coconut, Pancake, Recipe, Red Velvet
Duck Confit
During the holiday season, if you’re looking for an alternative to turkey and ham, I highly encourage you to consider duck. Duck is one of the richest meats on the market and it’s become one of my favorite.
Making Duck Confit doesn’t require much. You just have to let the duck cook slowly in it’s own fat. Once it’s done, it should fall off the bone.
Ingredients
- 4 duck legs with thighs
- 4 duck wings
- 8 cloves garlic, peeled
- 2 TBSP salt
- 1 TBSP cracked black pepper
- 2 shallots, minced
- 2 TBSP dried thyme
- 1 cup rendered duck fat
Directions:
- Preheat oven to 225F.
- Poke several holes in the duck pieces’ skins so the fat can breath.
- In a large skillet or dutch oven, place all seasoning, shallots and garlic in the bottom with the duck fat. Place in oven until duck fat is melted.
- Put in the duck pieces, skin side up and cook until the duck is tender and can be pulled from the bone (about 3 hours).
- Remove from oven, let cool, then serve. Save the duck fat.
Whatever you do, do not discard the duck fat! Duck fat is perfect for cooking potatoes, other vegetables or anything that you would normally use bacon grease for.
As for the duck meat, you can serve it however you choose — in a salad, with pasta, curry, etc. Duck is very versatile so the possibilities are nearly endless. Save a turkey, roast a duck.
Tags: Duck, Duck Confit, French, Holiday Dish, Holiday Recipe
Po' Boy Livin' Rich 