Author Archives for Shannon

Almond Hot Chocolate

What the what is going on with the weather? I’m tired of thinking about it, hearing about it, and worrying about it. It was almost 60 degrees in Philadelphia on Sunday after weeks of lows hitting single digits and wind chills hitting negative degrees. So finally when we thought we might actually be getting a break…we get five more inches of snow. I mean, seriously? We are tough and can handle it but we like to complain so we are sick of it. After thawing out, I’m cold again and I’m not happy about it. I’m tired of drinking hot tea so I expected this Almond Hot Chocolate to do the trick.

Almond milk, cocoa, and honey are heated together which results in a unique and creamy hot chocolate. Almond milk is creamy and pleasantly fragrant with a subtle sweetness that works perfectly in a recipe like this. Don’t be scared of almond milk if you haven’t tried it. I love it tons more than soy milk and it’s lower in calories and sugar than regular milk. If you want to tiptoe your way into trying almond milk, this recipe is good start. I’m cozy and warm right now after drinking this but I’m sure I’ll be freezing again tomorrow.

In a medium saucepan, cook the almond milk, cocoa and honey over medium heat, whisking constantly, until piping-hot, about 5 minutes. Stir in the vanilla, if using.

Pour the hot chocolate into mugs. Top with marshmallows.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs

February 3, 2014
Shannon
0 comments
appetizer, barbecue, blackberry, crock-pot, turkey

Did you watch the Superbowl last night? I did even though neither one of the teams were my team (I’m talking about you, Philadelphia Eagles). I always used to find myself quietly routing for Denver in games I didn’t have a personal investment in because I lived there when I was 24-years old. But this time I found myself routing for Seattle and, even though I’m kind of a Peyton Manning fan and don’t know anything about anyone on Seattle other than what has been highlighted in recent interviews and sports news, I tend want to see the underdog win.

Regardless, did you know that the Pacific Northwest is a big producer of blackberries? I didn’t know this until I read Blackberry Winter, a book by one of my favorite authors, Sarah Jio. I didn’t intentionally make these Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs with the Seattle Seahawks in mind but they are what I made for Superbowl Sunday and I was plenty happy with them.

Blackberry jam and hickory smoked barbecue sauce are mixed together and tossed with frozen turkey meatballs before hot tubbin’ it in a slow-cooker for a few hours. I came up with this recipe after my sister and I made meatballs over Christmas using the typical chili sauce and grape jelly. One of my sister’s friends mentioned how she used barbecue sauce instead of chili sauce so it got me thinking about using blackberry jam instead of grape jelly. So this appetizer was born. Any of your favorite bottled or homemade barbecue sauces would work here but I particularly love how the smokiness pairs nicely with the sweetness of the jam.

Serve this as an appetizer or throw a few on a bun for a fun and different meatball sandwich.

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs (makes 8 servings)

10 oz. seedless blackberry jam
12 oz. hickory smoke barbecue sauce
24 oz. frozen turkey meatballs

Place jam and barbecue sauce in the bowl of a slow-cooker and mix together. Add in frozen meatballs and toss until meatballs are coated. Turn slow-cooker on high and cook for 3 hours, stirring occasionally. Top with chives, basil, or scallions before serving.

Cheddar-Beer Fondue

Yesterday, the recipe I brought you had beer. Today, this recipe has beer. Honestly, it was a coincidence. I do love beer but I’m not at the point where I have to have it in my food. At least not yet. There is a restaurant near me called Redstone American Grill who has the best jerk chicken fondue I have ever had. When I came across this recipe for Cheddar-Beer Fondue, I really wanted to see how easy (or hard) it was to make fondue at home. Especially when you don’t own a fondue pot.

Light beer, Dijon mustard, garlic, and hot sauce are whisked together in a saucepan before cheddar cheese is added and melted until ooey and gooey. A little cornstarch tossed with the cheese before it goes in helps to thicken this fondue up a little and the Dijon mustard and hot sauce add perfect complementary flavors. I used reduced-fat cheddar cheese and, I have to admit, I thought this was going to be a disaster. The cheese, which first seized and stuck in clumps to my whisk, eventually softened up and melted smoothly. Obviously regular cheddar cheese will react, and probably taste, better but I was pleasantly surprised by this fondue. I served mine with apple slices, baby carrots and coins of smoked turkey sausage but broccoli florets, grape tomatoes, bread cubes, brussels sprouts, grapes, clementine wedges, baby potatoes and even chocolate would be other great dippers. Additionally, any other of your favorite melting cheeses like mozzarella, smoked Gouda, Fontina, or Gruyere could be used instead of cheddar. This may be a little messier than you want for a party but just keep napkins nearby because who doesn’t love cheese?

Want some other appetizer ideas for the big game? Try Buffalo Chicken Cheese Bites, Chipotle-Garlic Edamame, Layered Bean Dip, Lemon-Horseradish Dip, Roasted Red Pepper Dip, Sausage-and-Feta Cheese-Stuffed Peppers, and Tortellini Caprese Bites.