Top Recipes of 2015

Posted on 12.30.2015

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I made it through the entire year without being sick, but today, it hit me like a ton of bricks. Oh well. If there is one good thing that comes out of being under the weather, it’s the extra time to do nothing. There is beauty and peace in doing absolutely nothing, and since I enjoy a busy schedule, I usually don’t practice the art of being still. The year is coming to an end, and while stuck at home today I had time to reflect on 2015. I flipped through a few photos on my phone and on Facebook to help remind me of the new friends I’ve met, new places I’ve been, and all that’s happened throughout the course of the year.

Related to that, we’ve had some exciting developments with this blog over the past year. New companies to work with, a new design, and tons of new recipes. While reflecting on 2015, I compiled a list of my favorite recipes we posted this year. Drumroll please! In no particular order, they are:

  1. Grilled Pimento Cheese Sandwiches: Crispy, gooey, melty, delicious grilled cheese sandwiches with a little kick of heat
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  2. Key Lime Meringue Pie: Zesty and light as a feather
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  3. Pull-Apart Pizza Bread: The perfect dish to serve at your next potluck
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  4. Slow Cooker Tikka Masala: An easy dish to feed a crowd
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  5. Southwestern Soup: A weeknight go-to meal with chicken, beans, peppers, and more
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  6. Mini Pumpkin Chocolate Chip Loaves: Chocolatey autumnal loaves that are the perfect size to give as gifts
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  7. Red Beans and Rice: Creamy, rich beans and spicy sausage make this dish a healthy hit in our house
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  8. Chocolate Raspberry Whoopie Pies: Chocolate cake paired with a sweet fruity filling makes these desserts irresistible 
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  9. Candy Bar Blondies: What makes a basic blondie recipe even better? Oreos and peanut butter cups, of course. 
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This list makes me excited to think about the recipes we’ll create in the coming new year! As always, Neil and I are thankful that you’ve stuck with us for another year. Some of you readers are our family, others we’ve never met before. No matter how long you’ve followed this blog, we hope you enjoy our posts as we continue to imagine, create, and share recipes from our corner of the world. We wish you and your family a very happy New Year! Cheers!

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Braised Beef with Tomato Sauce

Posted on 12.06.2015
Braised Beef with Tomato Sauce

I love this time of year. The craziness, the hustle and bustle, the pre-holiday rush. It’s within the rush and the business that I am reminded what being busy really means. I am reminded that although I have countless meetings to attend this week, I am beyond blessed to be working my dream job. I am reminded that although I haven’t started Christmas shopping, I have loved ones that I get to shop for. I am reminded that although I’ve been at church volunteering in the band five nights this week, I have a community that puts Christ first and invests in others. Tonight, we didn’t get home until 10pm, and that’s okay, but on busy nights like this one, we sure do come home hungry (and goodness knows I don’t need more frozen or fast food).

Our new Cuisinart 3-in-1 Multicooker tremendously helps out in a busy season like the one we’re in now. It steams, sautés/browns, and slow cooks within one pot. The portable design is easy to take over to a friend’s house, and it’s even dishwasher safe for easy clean up.

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photocredit: cuisinart.com

This is a flavorful and hearty dish that is simple to prepare and feeds a crowd (just in time for that company arriving for the holidays). Using the 3-in-1 Multicooker, I sautéed the vegetable mixture and browned the meat, then without even turning the Multicooker off, switched it to low and allowed to simmer for most of the day. With just two of us at the house, this dish lasts all week and is so comforting after a crammed day. The holiday season can fly by in a flash, so take time even during the hustle and bustle to reflect on the reason you’re running around, the opportunities presented to you each day, and the true meaning of this time of year.

Braised Beef with Tomato Sauce

Prep Time: 20 min. Slow Cook Time: 8 hours

Ingredients:

2 lbs. beef shoulder, seasoned generously with kosher salt and pepper

1 red onion

2 carrots, peeled

3 stalks celery

4 cloves garlic

1 bell pepper, seeded

2 tablespoons olive oil

6-oz. tomato paste

1/2 cup red wine

28-oz. whole peeled tomatoes

4 bay leaves

Kosher salt

1 box pasta, prepared according to instructions on box

Preparation:

Using the Cuisinart 3-in-1 Multicooker, turn the Brown/Sauté feature on and set to 350°. While Multicooker is heating, roughly chop the onion, carrots, celery, garlic, and bell pepper. Place all of these ingredients in a food processor and pulse until all ingredients are minced and form a paste-like consistency (about 20 pulses).

Once the Multicooker is heated, add the olive oil and vegetable mixture along with 1 teaspoon of kosher salt. Sauté vegetable mixture for about 10 minutes, scraping brown bits from the bottom and sides of the cooking bowl with a wooden spoon as needed.

Stir in the tomato paste and continue to saute for 5 minutes. Using tongs, add the beef and brown each side for about a minute. Continue to scrape bits from the bottom of the pan as needed with the wooden spoon.

Add the red wine and scrape bits again with the wooden spoon from the bottom of the bowl vigorously. Add tomatoes with the sauce from the can and bay leaves. Crush tomatoes with the wooden spoon and continue to scrape any brown bits from the bottom or sides of bowl.

Place lid on the Multicooker and switch to the Low Slow Cook mode. Slow cook for 8 hours or until beef pulls easily away from itself with a fork.

After 8 hours, remove the beef onto a cutting board and shred into small pieces. Return shredded beef to the tomato sauce in the Multicooker and stir to combine.

Serve braised beef with tomato sauce atop pasta and finish with freshly grated parmesan cheese and black pepper.

6-8 servings

Cuisinart sponsored this post, however, as always, all opinions are 100% our own.

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Four Ingredient Brussels

Posted on 11.18.2015
Brussels Sprouts

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I don’t think we’ve ever posted a more easy recipe. After a busy day of running from work to home to the store to rehearsal and back home again, the last thing I need to do is go get a million ingredients and decode a long new recipe. In my book, it’s best to enjoy complicated recipes on the weekend. So, here we are on a Wednesday night. With four simple ingredients, you’ll have a healthy, tasty, side dish in just over a half hour.

Roasting brussels sprouts brings out a sweet nuttiness that I just can’t resist this time of year. The salty finish makes them a little too easy to eat (I devour them like popcorn). Hey, at least I won’t feel guilty helping myself to seconds if this is on the table!

Four Ingredient Brussels Sprouts

Prep Time: 10 min. Cook Time: 35 min.

Ingredients:

20 brussels sprouts, ends cut off and halved

2 tablespoons olive oil

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

Preparation:

Preheat oven (or convection oven) to 350°. Place all ingredients on the solid pan (included with oven) and toss until brussels are lightly coated in oil, salt, and pepper. Bake for 30-35 minutes until golden brown. Serve warm!

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RawSpiceBar Giveaway (Winner Announced!)

Posted on 11.08.2015

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Thanks to everyone who entered our RawSpiceBar giveaway! We entered all the comments into a randomizer and generated a winner. Drumroll please…

 

Cindy A. 11.03.2015 AT 7:18 PM

I follow RawSpiceBar on Pinterest as Cindy Aiton.

 

Congrats, Cindy! Please contact us at thenewlywedchefs@gmail.com within 48 hours to claim your prize! Well, that was fun, wasn’t it? We should do giveaways more often. Hooray for free stuff!

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RawSpiceBar Review & Giveaway!

Posted on 11.01.2015

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One of the things I like most about this blog is the opportunity it provides to meet interesting people doing creative things in the culinary world. The good people over at RawSpiceBar are doing just that. RawSpiceBar is a company that provides quality spices directly to your door. With a subscription, you will receive a monthly spice box, each containing spices, recipes, and occasionally other fun stuff related to that month’s theme. We recently tried out their recipe for Za’atar & Pita Crusted Cauliflower.

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Yum! It was so easy to make since all the spices for this dish were portioned perfectly for the recipe. I simply dumped the spice blend in with the other ingredients and continued following the recipe. Who knew cauliflower could be so flavorful?

I’m impressed by this small batch spice company. RawSpiceBar sent us an extra monthly box we’d like to share with one of you.

You can earn up to TEN entries for this giveaway (whoa)! Please leave a separate comment telling us you:

  1. Follow RawSpiceBar on Twitter
  2. Like RawSpiceBar on Facebook
  3. Follow RawSpiceBar on Instagram
  4. Subscribe to the RawSpiceBar e-mail list
  5. Follow RawSpiceBar on Pinterest
  6. Follow The Newlywed Chefs on Twitter
  7. Like The Newlywed Chefs on Facebook
  8. Follow The Newlywed Chefs on Instagram
  9. Subscribe to The Newlywed Chefs e-mail list
  10. Follow The Newlywed Chefs on Pinterest

Lots of chances to win! Even if you don’t enter, be sure to head over to RawSpiceBar and check out this cool company.

Giveaway will end on November 8, 2015 at 4pm CST. One winner will be randomly selected from the comments and notified on this blog and also via e-mail. You will have 48 hours to claim your prize before another winner is selected. Maximum of 10 separate entries per person. 

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Mini Pumpkin Chocolate Chip Loaves

Posted on 10.01.2015
Mini Pumpkin Chocolate Chip Loaves

A storm rolled in two days ago. Not just any storm. It was one of those storms that when you look to the east, it’s sunny, and when you look to the west, a wall of clouds is eerily creeping in. It was almost as if someone pulled a giant string to lower a curtain of clouds on our town. On this particular day, the curtain was lowering on a hot, muggy, never ending season and with the next sunrise, it was suddenly fall.

I love that first cool fall morning when I step out on my porch to head to work and quickly rush back inside to grab a jacket (or, not grab one just so I can FEEL FALL!). There is simply nothing better than fall baking with the kitchen window open, the cool air drifting through the house, and the Cardinals on TV just an earshot away. I love this season.

The last thing that I wanted to do today was heat up the whole house again while I was baking. It’s cool, and I like it that way. Enter: The Cuisinart Chef’s Convection Toaster Oven. I know it’s going to sound like I’m exaggerating, but this appliance has drastically changed the way we cook. We’ve been using our oven about half as much now that we have this multipurpose appliance. We make pizza, roast veggies, bake cookies, and more without heating up the entire house. It preheats SO quickly, and has an automatic shut off feature that kicks in as soon as your dish is finished cooking. The convection toaster oven fits perfectly on our counter and is easy to move if needed.

This sounds silly, but it makes THE BEST toast we’ve ever had. Toast? I know. Doesn’t seem exciting (trust me, Neil wanted to post a recipe for TOAST for this product), but it truly is toast unlike any other. Crispy on the outside, evenly toasted, with light pillowy bread on the inside.

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To welcome fall, I just HAD to post a pumpkin recipe (sorry, Neil, not a recipe for toast). There is a local bakery nearby that makes excellent pumpkin chocolate chip bread, and this is inspired by those flavors. I like using chocolate chunks because…. well… you get more chocolate that way! This recipe makes two mini loaves, so you can devour one and share one with a friend. This is also a good recipe to bookmark for upcoming holiday gift giving. Happy fall, and head over to Cuisinart to check out this toaster oven!

Mini Pumpkin Chocolate Chip Loaves

Prep Time: 15 min. Cook Time: 45 min.

Ingredients:

2 eggs

1/2 cup vegetable oil

1 1/2 cups sugar

1/2 15-oz can pumpkin

1 tablespoon vanilla extract

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1 cup semi-sweet chocolate chunks

Preparation:

Butter and flour two mini loaf pans (5″ x 3″) and set aside.

In the bowl of an electric mixer, whisk together the first five ingredients (eggs, oil, sugar, pumpkin, vanilla) until smooth. In a medium bowl, combine the next five ingredients (flour, baking soda, baking powder, salt, cinnamon).

Add 1/2 of the dry mixture to the wet mixture and turn electric mixer on low to combine. Then, add the remaining 1/2 of the dry mixture and mix again, scraping the bowl of the mixer with a spatula if needed.

Fold in chocolate chunks with a spatula.

Position one single rack in the convection oven on the lowest level (one up from the heating element). Preheat convection oven to 350° and set the timer for 40 minutes. Divide batter evenly between two mini loaves and bake for 40-45 minutes. Tops should be golden brown and bread cooked through.

Makes two mini loaves.

Cuisinart sponsored this post, however, as always, all opinions are 100% our own. 

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