Smoked Brussels with Honey and Stoneground Mustard

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Smoked Brussels with Honey and Stoneground Mustard

  • Author: Kelly Cahoon
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Description

It’s easy to eat your veggies when they taste this freakin good! Plus they’re a perfect compliment to any main dish

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Ingredients

  • 4C Brussels, sliced 
  • 2T extra virgin olive oil
  • 2T Stoneground Mustard
  • 3T Honey
  • 2T Maple syrup 
  • S&P to taste

Instructions

  1. Set smoker to “smoke” with the lid open, about 5 minutes 
  2. Close the lid and set smoker to “High”
  3. While the smoker is preheating, toss all the ingredients together and arrange them on a sheet pan sliced sides down
  4. Cook for 15-20 minutes stirring halfway through 
  5. Proceed to love Brussels sprouts for the first time in your life
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Vanilla Donuts with Buttercream Frosting and Sprinkles

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Vanilla Donuts with Buttercream Frosting and Sprinkles

  • Author: Kelly Cahoon
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Description

Celebrate basically all things in life with donuts

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Ingredients

  • Donuts 
  • 1 ½ C Flour 
  • ½ C Sugar
  • 1 ½ t Baking powder
  • ¾ C Milk
  • ½ C Butter, melted
  • 1t Vanilla
  • 1 Egg
  • Frosting: 2T Butter, melted, 1C Powdered Sugar, 1T Whole milk ( or more as needed), ¼ t Vanilla

Instructions

  1. Whisk together flour, sugar and baking soda, and make a well in the center. 
  2. Separately combine all other ingredients and pour into the well. Stir to combine. 
  3. I piped mine into my donut maker, but you could easily make these in the oven! 
  4. For frosting: Combine all ingredients and dip the top of each Donut. 
  5. Let sit 1-2 minutes, then dip in rainbow sprinkles
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Chokecherry syrup

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Chokecherry syrup

  • Author: Kelly Cahoon
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Description

Easiest recipe ever! Perfect for our final day in Canada (But also everyday for the rest of my life)

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Ingredients

  • 8C Chokecherries
  • 1C Water
  • 3C Sugar

Instructions

  1. Boil the water, and add chokecherries. 
  2. Simmer for 30 min and strain. 
  3. Stir in sugar and boil for 15 min
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Crabapple pepper Jelly

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Crabapple pepper Jelly

  • Author: Kelly Cahoon
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Description

If you’ve never tried crabapple pepper jelly, DO IT. It takes any sandwich, cracker, or meat to the next level. Sweet with just a touch of heat

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Ingredients

  • 2 lbs Crabapples
  • 1 ½ C Water
  • 1C Red wine Vinegar
  • 4C Sugar
  • 1C Green bell pepper, chopped
  • ⅓ C Banana peppers, chopped

Instructions

  1. Bring the water and apples to a boil in a deep pan until the apples are tender.
  2. Pour the apples into a colander lined with cheesecloth to collect juice. It should be about 2 cups. ( you can squeeze the cheesecloth with your hands when it’s cool enough) 
  3. Add the juice, vinegar, and sugar to a saucepan and bring it to a boil. 
  4. Add the peppers while stirring constantly, about 10 minutes. 
  5. Remove from heat and stir an additional 5 minutes to incorporate (Recipe based on one from food.com)
  6. Pour the jelly into hot, 8oz canning jars and let cool. 
  7. PRO TIP: Use the apple pulp to make crabapple sauce!
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Pressed Picnic Sandwich

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Pressed Picnic Sandwich

  • Author: Kelly Cahoon
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Description

Pepper turkey, havarti, stone ground mustard, Garlic aioli, and bacon pressed into a sourdough shell, and smashed. Super easy, super dense, and super good!

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Ingredients

  • 1 Round loaf Sourdough bread
  • 1lb Pepper Turkey, slices
  • ½ lb Havarti cheese, sliced
  • 2T Grainy Mustard
  • 2T Mayo mixed with
  • 1t roasted garlic, minced 

Instructions

  1. Slice loaf down the middle from top to bottom and cut a wedge out of the middle of each side (kind of like a taco)
  2. Spread the aioli and mustard inside and fill first with the cheese, then meat. Fill up the loaf as much as possible making sure to fill all the way to the back of the round
  3. Wrap the loaves in plastic wrap, put in the fridge, and smash under a cast iron pan ( or something else HEAVY) for a few hours. Slice it into wedges and serve. 
  4. This giant sandwich is perfect for feeding a crowd! (you can put pretty much anything in these! Sky’s the limit)
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Compound Butter

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Compound Butter

  • Author: Kelly Cahoon
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Ingredients

  • ½ shallot diced
  • 1 t bacon grease
  • ¼ C butter (room temp) 
  • 1T flake salt

Instructions

  1. In a medium pan caramelize shallots in the bacon grease, about 5 minutes. Let cool. 
  2. Stir shallots into butter and put on wax paper sprinkled with flake salt. 
  3. Roll the butter in the wax paper so it becomes a log. 
  4. Refrigerate 1 hour. 
  5. Slice into rounds. Garnish steaks while still hot.
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Tomahawk steaks

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Tomahawk steaks

  • Author: Kelly Cahoon
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Description

If these 40oz steaks don’t bring out your inner caveman, nothing will. Smoked for 3 hours and reverse seared to perfection. Served with caramelized shallot and flake salt compound butter.

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Ingredients

  • 2 40oz Tomahawk steaks at room temp
  • 4T extra virgin olive oil
  • 2T Butter
  • S&P to taste
  • 3 Garlic cloves

Instructions

  1. Set smoker to ” smoke” setting
  2. Cover steaks in 2 T extra virgin olive oil and S&P (you can use a rub here also, but I used a compound butter in lieu of a strong rub) 
  3. Place steaks directly on grates. Smoke 1 hour
  4. Turn up the heat to 225F and smoke an additional 2 hours 
  5. Let rest for 10 minutes
  6. Sear steaks about 3 min per side in about 1 T extra virgin olive oil, 1T butter and 2 garlic cloves each
  7. Garnish steaks with compound butter while still hot
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Orange Curd

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Orange Curd

  • Author: Kelly Cahoon
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Description

In the summer is a MUST. If you’ve never had it, it’s like the better looking but less appreciated sister of lemon curd. This stuff is magic on crepes, waffles, toast and ice cream!

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Ingredients

  • 3 Eggs, beaten
  • 1C Granulated Sugar 
  • ¾ C Fresh Squeezed Orange Juice 
  • ½ C Salted butter, cubed

Instructions

  1. In a saucepan, whisk together the eggs, sugar, and orange juice until well blended
  2.  Add the butter slowly and stir continuously over medium heat with a wooden spoon 
  3. Stir until the curd thickens enough to coat the back of the spoon
  4. Pro Tip- if it looks a little “chunky” , strain it while it’s hot and it’ll be silky smooth!
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Pork Belly Fried Rice

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Pork Belly Fried Rice

  • Author: Kelly Cahoon
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Description

Smoked Pork Belly, sautéed in a soy and sesame sauce served along rice and veggies. Such a great weeknight dinner, and the perfect dish for leftover Pork Belly! (leftover Pork Belly is bound to happen at some point right?) My husband told me that he’s been waiting for this dish since the day we got married… 

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Ingredients

  • 1 lb Smoked Pork Belly 
  • 3C Cooked brown rice
  • 1 White onion, chopped
  • 1C Frozen peas and carrots 
  • 2T Sesame oil
  • 2T Soy sauce 
  • 2 Eggs
  • 1T Green onions, sliced
  • 1 Clove garlic, minced

Instructions

  1. Cook the chopped onion in a wok with the sesame oil until browned and translucent
  2. Add the garlic and frozen peas and carrots until heated through
  3. Slide the veggies to one side of the wok, and scramble the eggs on the other side
  4. Add the rice, pork Belly, and soy sauce and stir to combine. Garnish with green onion
  5. Eat with chopsticks if you’re one of the lucky few that can actually figure out how to use them
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Freak Shake

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Freak Shake

  • Author: Kelly Cahoon
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Description

This is a S’more cookie dough freak shake, wrapped in white chocolate and graham cracker crumbs, and topped with S’more cookie dough, toasted marshmallow fluff, a full sized S’more, chocolate shavings, and chocolate syrup drizzle. You may want to share this with a friend.

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Ingredients

  • 2C vanilla bean ice cream
  • 4–5T S’more cookie dough 
  • 1 S’more
  • 2T chocolate shavings
  • 1T chocolate sauce
  • 2 Graham crackers crushed
  • 1T melted white chocolate
  • 4–5 mini marshmallows

Instructions

  1. Brush the outside top of your cup with white chocolate and roll it in the crumbs 
  2. Drizzle chocolate sauce on the inside
  3. Blend ice cream and 3-4 cookie dough balls and pour into cup
  4. Top with S’more, marshmallow cream, shavings, extra dough, and marshmallows
  5. Serve, and become the favorite aunt immediately
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Edible Cookie Dough

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Edible Cookie Dough

  • Author: Kelly Cahoon
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Description

YEP, this cookie dough is meant to be eaten right out of the bowl! Childhood dreams finally realized…

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Ingredients

  • ¾ C Butter
  • 1C Granulated sugar
  • ½ C Powdered sugar
  • 1T Vanilla 
  • 3T Milk
  • 1C Flour (heat treated. Cook at 350F for 5 min)
  • ¼ t Salt
  • 3 Oreos
  • 10–15 Mini marshmallows
  • 1 Graham cracker, crushed
  • 20 Mini chocolate chips 

Instructions

  1. Blend butter and sugars until fluffy. 
  2. Add milk and vanilla and stir until combined. 
  3. Mix the flour and salt and slowly add it to the wet ingredients. 
  4. Separate dough in half. 
  5. Add ¾ crushed Oreos to one half. Add chocolate chips, marshmallows and Graham crackers to the other half. 
  6. Spoon into Tablespoon sized bites and store in the refrigerator about 15 minutes before serving!
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Dragon fruit salad

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Dragon fruit salad

  • Author: Kelly Cahoon
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Description

This salad has dragon fruit, kiwi, mango, and mandarin oranges tossed in a splash of lime, basil, and toasted coconut!

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Ingredients

  • ½ C mango
  • ½ C kiwi
  • ½ C dragon fruit
  • ½ C oranges
  • 1T fresh lime juice
  • 1T basil chiffonade (cut basil)
  • 3–4T toasted coconut

Instructions

  1. Toss fruit in 1T fresh lime juice and 1T basil chiffonade (cut basil)
  2. Top with 3-4T toasted coconut! 
  3. Takes all of 6 minutes to make and is swimsuit approved
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