Food & Drinks

Fabulous food and drink from NW Favorites! Who's hungry for great recipes, party tips, cocktails, and more?

  • Food & Drinks

    Corned Beef, Cabbage,​ and Sweet Potato Pizza!

    This is a St. Patty’s day tradition in our house, I make it almost every year and we always say “we should make this more often”! It’s a fun twist on a traditional Irish classic! Making the dish in “pizza” form is fun and interactive, you could even do mini pizzas for a party too!

    • 3 carrots, peeled and sliced into 1/2 inch pieces
    • 4 sweet potatoes, peeled and sliced into 1/2 inch pieces
      1 (about 3 lbs) corned beef brisket already brined.    
    • 1/4 cup mozzarella cheese
    • 2 cauliflower pizza crusts (you can use regular too!) 
    • 2 Tablespoons truffle oil. 
    • 6 cups water
    • 1 lb bag shredded cabbage
    • 1 tablespoon butter
    • Salt
    • Pepper
    • 1/2 cup chicken broth

    In a slow cooker, place carrots and sweet potatoes.  Remove corned beef from package, and rinse (I like to rinse it to remove some of the saltiness). Place corned beef, fat side up, on top of vegetables add enough water to almost cover meat (about 6 cups). Cover and cook on high until corned beef is tender, about 6 hours on low.

    Melt butter in a saucepan, once it’s heated add cabbage, salt, Pepper and broth, sauté until cabbage is translucent and completely cooked (about 5-10 minutes). Let cool. 

    Once meat is cooked, prepare pizza crust as directed on package. I opted for cauliflower pizza crust but you can use regular pizza crust too,  Once crust is baked sprinkle generously with truffle oil and a light sprinkle of mozzarella cheese, now build your pizza! Start with veggies, shred beef and add that, then top completely with cabbage and the reminder of the mozzarella cheese. 

    Turn oven to broil and broil pizza on high, just until cheese is melted and browned. 

    Now let cool for 5 minutes, serve and enjoy with a cold Guinness. 

    Happy St. Patricks day!

    xx,

    T

  • Food & Drinks

    Rustic Cheesecake Bites

    These cheesecake bites are rustic and delicious! They’re lightened up so you can eat two or three and not feel guilty! They’re also not super sweet either, with just 1/4 cup brown sugar, you don’t have to worry about that sugar high. (wink wink) You can also make these ahead of time so they’re the perfect little bite for an afternoon tea or dessert with guests!

    Makes 30 mini cakes

    • 1 1/4 cups crushed Graham Crackers
    • 4 tablespoons butter, melted

    Preheat oven to 350

    Line a mini muffin tin with mini cupcake liners. Put 1 package of Graham crackers into a Ziploc and whack with a wooden spoon to make crumbs! Mix crumbs with butter and place in the bottom of each baking cup, press firmly to pack and create the crust! Bake for 10 minutes, remove from oven and let cool completely (about 10 minutes).

    For the Cheesecake

    • 1/2 cup cream cheese at room temperature
    • 1/2 cup Ricotta cheese at room temperature
    • 1 cup fat-free yogurt at room temperature
    • 1/4 cup brown sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon fresh lemon juice
    • 1 egg at room temperature

    Place all ingredients in a large bowl, mix together with a whisk until well combined and smooth. Using a teaspoon, spoon cheesecake on top of each graham craker crust, tap gently on table to remove any bubbles and ensure the tops are smooth after baking.

    Bake 20-25 minutes or until lightly golden brown. Remove from oven and let cool 15 minutes, remove cheesecakes from muffin pan and let cool an additional 10 minutes. Place in an airtight container and refrigerate at least 4 hours. Chill completely before serving (chilling ensure they’re properly set!).

    Special note: The reason for the “room temperature” ingredients is that it helps keep the cakes from cracking after baking and further ensures that smooth top!

    Enjoy these tasty morsels, if you want to get extra fancy, top each one with a fresh raspberry! Yum Yum.

    xx,

    T

  • Food & Drinks,  Wellness

    Green Goodness Smoothie

    Need a great, nutrition-packed smoothie? This is just the ticket. It is really tasty, and you can make it sweeter depending upon your tastes (just add some agave nectar). Healthy, delicious and bursting with superfoods! This can be your new go-to recipe when you’re craving a smoothie.


    • 1 cup vanilla almond milk
    • 2 handfuls spinach
    • 1 handful kale
    • 1/2 large banana
    • 1/2 frozen blueberries
    • 1/2 plain or vanilla greek yogurt
    • 1/2 cup orange juice

    Ready for a really complicated process? Put everything blender, and… drumroll, please?

    Blend it up!  Pour into your favorite glass and savor the healthy, deliciousness!

    Note: depending upon your blender you may have to add the spinach and kale in batches to ensure it blends smoothly!

    Happy Healthy Eating!

    xx,

    T

  • Food & Drinks

    Butterhorn Cookies

    I love the taste of Butterhorn cookies and have recently learned that they’re quite hard to find. I checked our local coffee shops, even Starbucks and Nordstrom cafe with no luck, so on a rainy Monday afternoon I decided to make my own, and I really liked the result (By liked the result I mean I ate 5 in the first 20 minutes of cooling!!) 

    Preheat oven to 350

    • 2 cups flour 
    • 1 tsp. Salt
    • 8 Tbsp Cold Butter (1 stick)
    • 5 Tbsp. Cream Cheese (2.5 oz)
    • 3/4 Cup Plain Greek Yogurt
    • One Egg yolk

    Filling:

    • 3/4 Cups Brown Sugar
    • 1 Tsp. Cinnamon

    Mix flour, salt, Butter and Cream cheese until crumbly. Stir in Greek Yogurt and Egg yolk. Just until combined (You’re basically making pie crust!). Wrap the dough in plastic wrap and place in the refrigerator for 3 hours or overnight. Remove dough from Fridge, Cut dough into 3 equal pieces and roll out into a thin 12” diameter circle. 

    Mix Brown sugar and cinnamon together and spread about 1/4 cup onto dough being sure to reach almost all the way to the corners. Cut into 12 triangles with a pizza cutter, roll them up and pinch together. Place on a cookie sheet seam side down. 

    Repeat with all remaining dough and filling. 

    Bake for 18-20 minutes. Let cool completely before serving. 

    Enjoy with a cup of tea or coffee! 

    xx,

    T (Peanut Butter & Jelly Chronicles)

  • Food & Drinks

    Delicious Chickpea Salad

    This Chickpea salad is divine! We made it last week to accompany grilled salmon and it was a winning combination. It’s packed with veggies, protein and goat cheese too! It’s super versatile and you can add whatever veggies or cheese you have on hand!

    Ingredients

    • 2 cans chickpeas drained and rinsed
    • 1 cup grape tomatos
    • 1 red bell pepper chopped
    • 3 green onions
    • 1 avocado
    • 3 tbsp goat cheese

    Start by rinsing 2 cans of chickpeas. Slice grape or cherry tomatos and toss them in.

    Next, slice half a cup of green onions and add them to the bowl. Follow this with one chopped bell pepper. I love avocado, and bonus for those great healthy fats, so the addition of avocado was a must for me!

    Add salt and pepper to taste, and dress with your favorite vinaigrette. For a creamy treat, sprinkle goat cheese on top!

    Check out the video below!

    Enjoy this delicious recipe, it evokes memories of summertime on the deck. Warm weather and a nice cool glass of rose! Now that takes me to a very, very, happy place!

    xx,

    gracegrl

  • Food & Drinks

    Rustic Rhubarb Tart

    I recently was given fresh rhubarb from a friend and I’ll tell you what, I couldn’t get home fast enough to bake it into something scrumptious! Tart, sweet, and well downright delicious, this will have you sitting by the oven like a child on Christmas morning!

    Preheat oven to 375 degrees

    • 1 package store-bought pie crust
    • 4 Cups fresh rhubarb, sliced into 1/4″ slices
    • 1 cup fresh strawberries, quartered
    • 3 tbsp flour
    • 1 tsp vanilla
    • ½ cup of sugar 
    • 1/4 tsp orange zest
    • 1/2  tsp cinnamon

    Slice rhubarb into 1/4 inch slices, place in mixing bowl, add sliced strawberries and mix with flour, vanilla, sugar, orange zest, and cinnamon. Set aside for 15 minutes so flavors meld. 

    Roll pie crust out into a 15″ diameter, place rhubarb/strawberry mixture in the center of the crust, leaving about 1.5 inches of crust around the filling. Fold crust over fruit creating the ‘rustic’ tart, brush crust with water (to keep it from burning) and sprinkle with granulated sugar if you’d like.

    Bake for 35-45 minutes or until filling is bubbly and crust is browned, take out and let cool for 15 minutes before serving.

    Serve with a scoop of vanilla ice cream or whipped cream.

    Enjoy this tasty dessert!

    xx,

    T (Peanut Butter & Jelly Chronicles)

  • Food & Drinks,  Wellness

    Fresh and Fab Carrot Orange Smoothie

    This smoothie is SO delicious. It’s sweet and slightly nutty from the hemp seeds. Great for breakfast or a mid-day pick me up or just your daily dose of vitamins! 

    Makes 4 smoothies

    • 1/4 cup Hemp Seeds
    • 1/2 Teaspoon Tumeric
    • 3/4 cup yogurt
    • 1 cup unsweetened vanilla almond milk
    • 1 scoop vanilla protein powder
    • 1 scoop collagen powder
    • 1/2 banana
    • 1/3 cup chopped carrot
    • 1/2 cup orange, peeled and cut into small pieces
    • 1/2 teaspoon orange zest
    • 1 cup frozen mango 

    Place all ingredients in blender, blend until smooth. Pour into glasses and serve!

    Enjoy this tasty treat!

    xx,

    T (Peanut Butter & Jelly Chronicles)

  • Food & Drinks

    4th of July Oreo Pops!

    These Oreo pops are so fun and festive! Easy to make and even easier to eat! All you need is a bag of Oreos, some candy melts, and cake pop sticks! This treat is loved by kids and adults alike!


    • 1 bag of Oreo cookies
    • 1 bag white candy melts
    • 1 bag red candy melts
    • 1 bag blue candy melts
    • cake pop sticks
    • festive sprinkles

    Separate Oreos

    Heat candy melts in microwave in 30 second intervals until fully melted, keep stirring after each interval

    Add a little dollop of candy melt on the non-filling side of Oreo, add the stick and sandwich together with the filling side of the Oreo. Let these sit for 15 minutes (this acts as glue so they candy melts harden) 

    Holding the stick dip or spread desired color candy melt over the oreo! 

    Decorate with sprinkles, other candy melt colors! 

    Wishing you a fun, festive and delicious 4th of July!

    xx,

    T (Be sure to share Peanut Butter & Jelly Chronicles with your Friends!)

  • Food & Drinks

    Summertime Fish Tacos

    These tacos are great for a hot summer evening, they don’t require very much cooking and best of all, most of this recipe can be made ahead of time. All you need is a margarita and some cute summertime cocktail napkins and you’re good to go! 

    Fish:

    • 1 1/2 lbs cod or white fish
    • 2 tablespoons taco seasoning
    • 1 lime, juice and zest

    Place fish in a ziplock bag, sprinkle with taco seasoning and add lime zest and juice, let marinate for at least 4 hours or more. 

    Salsa: 

    • 2 cups cherry tomatoes, halved
    • 3 cloves garlic, crushed in a garlic press
    • 1 cup frozen fire-roasted corn or regular frozen corn (but I like the trader joes fire-roasted option)
    • 1 can black beans, rinsed and drained 
    • 1 avocado, cut into cubes
    • 1 lime, zest, and juice
    • 1/2 teaspoon salt or more to taste
    • 1/2 teaspoon pepper or more taste

    Extras:

    • 1 package small “street” taco tortillas
    • Fresh cilantro for garnish 

    Mix tomatoes, garlic, corn, black beans, avocado, lime juice and zest, salt, and pepper together in a large bowl, set aside and let it sit so that flavors meld. 

    Cook fish in saucepan for 5-8 minutes or until cooked through, place fish and salsa inside a tortilla and voila, your dinner is served! 

    Garnish with fresh cilantro. 

    xx, 

    T (Peanut Butter & Jelly Chronicles)

  • Food & Drinks,  Wellness

    Rainbow Smoothie

    Lately, we have been trying to “eat the rainbow” everyday! Focusing on healthy food choices and eating as many fruits and veggies as possible. This smoothie contains all the colors, Red berries, Orange zest, Yellow banana and mango, green spinach, and Blueberries! Not only is it nutritious but it tastes great too!

    Makes 4, 1 cup servings

    • 1/2 cup greek yogurt
    • 1 1/4 cups almond milk
    • 1 cup frozen blueberries
    • 1/2 cup frozen fruit medley (we used mango, banana, strawberry medley, you can use any berry assortment that you like)
    • 3 tablespoons oats
    • 2 big handfuls spinach (definitely an official measurement!)
    • 1/4 teaspoon orange zest
    • 1/4 teaspoon cinnamon (really good for reducing inflammation!)
    • 2 teaspoons flax seed
    • 1 tablespoon maple syrup
    • pinch of salt
    • Optional: 1 scoop of protein powder or collagen powder

    Blend all ingredients together, if the smoothie is too thick for your taste just go ahead and add more almond milk!

    Enjoy this tasty treat and daily dose of nutrients too!

    xx,

    T

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