Pressure Cooker Cinnamon Rice Pudding with Bourbon Candied Walnuts

Pressure Cooker Cinnamon Rice Pudding with Bourbon Candied Walnuts

Author note: Lightly sweetened whipped crème fraiche is folded into this rich and decadent cinnamon rice pudding. This chilled dessert is infused with vanilla and cinnamon to create a warm flavor profile. The brown butter bourbon candied walnuts add the perfect crunch to each bite.

1 cup whipping cream

2 1/2 cups half and half

pinch of kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

seeds of 2 vanilla bean pods

1/4 cup and 1 tablespoon of sugar

1 cinnamon stick

1/2 cup arborio rice

2 eggs

2 egg yolks

whipped crème fraiche, see recipe below

browned butter bourbon candied walnuts, see recipe below

  1. Place the half and half, cream, salt, ground cinnamon, vanilla extract, vanilla bean seeds, sugar and cinnamon stick into the electric pressure cooker. Using the sauté feature, cook for 7 minutes. Whisk occasionally to incorporate the ingredients and to prevent browning.
  2. Add the rice into the half and half mixture. Stir well.
  3. Secure the lid onto the pressure cooker. Cook on high pressure for 5 minutes. After the 5 minutes, turn off the pressure cooker.
  4. Allow 10 minutes of natural pressure release. Then use the manual pressure relief and remove the lid.
  5. Place the eggs and egg yolks into a medium sized-bowl. Temper the eggs with the some of the cooking liquid from the pressure cooker. Add the tempered eggs into the pressure cooker, constantly whisking as you pour.
  6. Using the sauté button, cook the rice pudding for an additional 2 minutes, or until the rice pudding has thickened. Stir constantly.
  7. Pour the rice pudding into a long baking pan. Let cool for 10 minutes.
  8. Cover the rice pudding by placing plastic wrap directly on top of the rice pudding (this will prevent a skin from forming on top of the pudding).
  9. Place the pudding into the fridge and let chill for 4 hours, up to 24 hours.
  10. Spoon 4 tablespoons of rice pudding and 4 tablespoons of whipped crème fraiche into a small serving bowl. Gently fold the two together.
  11. Top with chopped brown butter bourbon candied walnuts. Serve chilled.

for the whipped crème fraiche

1 cup whipping cream, cold

1/2 cup crème fraiche, cold

2 tablespoons and 1 teaspoon sugar

  1. Place all ingredients into a large bowl. With an electric mixer, whip on high until stiff peaks form. Store in an airtight container in the fridge.

for the brown butter bourbon candied walnuts

3 tablespoons unsalted butter

2 tablespoons bourbon or whiskey

1/4 cup water

1/3 cup brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 1/2 cups chopped walnuts

  1. In a medium sized skillet heat the butter on medium for about 10 minutes, or until it is nicely browned.
  2. Next, add the bourbon, water, brown sugar, vanilla and salt to the skillet. Bring to a boil and reduce for about two minutes.
  3. Finally, add the chopped walnuts and increase the heat to medium-high. Cook for about 8 minutes, stirring occasionally, or until the syrup is thickened and coats the walnuts.
  4. Cook for an additional two minutes, stirring frequently. This cooks the walnuts to achieve a crunchy texture.
  5. Spread the candied walnuts in one layer on a foil lined baking sheet. Let the walnuts air dry for at least four hours before serving.
  6. Store in an airtight container.

Skillet Pork Chops with Parmesan Arugula Israeli Couscous

The older my kids get the more pressed I am to get creative with dinner.

Each night it seems like there is an activity to participate in outside of the house. With each post-school afternoon comes the same rituals at home: relax, homework and piano practice. At times it seems like a lot and deep inside I know what my children need the most—quality time with family.

That’s where the dinner table comes into play.Nourishment revolves around this table and it comes in many vessels.

How do I use table time to feed my family? Responsibilities. Prayer. Food. Conversation.

I desire quality time during quality meals during the week. I’ve come to rely on one pot wonders for at least one of these meals during the week.Recently, we’ve come to enjoy Skillet Pork Chops with Parmesan and Sundried Tomato Couscous. It’s quick and all elements of the meal (main dish and side) are cooked in the same pan. Plus, it requires me to grab only 8 ingredients while I’m doing my weekly shopping at Market Street. And that, my friends, is an even bigger win.

This meal has become a weekly recipe for me recently because it’s not that involved. Plus I can focus on other elements that make a quality experience during dinner time.Responsibilities. I have my children help set the table while I’m cooking. I get down the plates and they place the remaining elements: utensils, napkins, drinks. Giving them chores is a way to help nourish their development. It shows them how to work as a team, how to help others (me, so I don’t have to do as much) and it encourages initiative. There have been times when I haven’t even asked and my darling boy has already set the table.

That is a parenting win.
We pray for others at the dinner table—another form of nourishment, but for the soul and mind because we are thinking of others, helping others and giving thanks.

Then we eat and while we eat, conversations flow. We tell stories of our days, laugh at jokes that the kids make up (which may or may not be funny), we discipline (yes… because feeding the dog or putting feet on the table is JUST not acceptable).All these elements feed our beings and I look forward to it. I find peace when we are together at the table —working together, thinking of others, gathering around edible and nonedible sustenance.

It’s hard during the rush of the day to relish these moments but there is value in it. I love the dinner table and use it to the benefit of my family. I want you to as well.

I hope this one pan, quick weeknight meal filled with quality ingredients from Market Street will give you the momentum to carve out at least one night a week for a moment to feed your family.

Skillet Pork Chops with Parmesan Arugula Israeli Couscous

Author note: Be sure to select a thick butterflied pork chop for this recipe. If the couscous gets dry while cooking, add additional chicken stock.

3 butterflied pork chops

2 teaspoons kosher salt

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

1/2 yellow onion, diced

2 1/2 to 3 cups low-sodium chicken stock

1/4 cup balsamic vinegar

1/2 chopped sundried tomatoes

1/2 cup parmesan, freshly grated

1/4 cream

3 cups arugula, rough chopped

1 1/3 cup couscous

  1. In a cast iron skillet heat the olive oil over high heat. Once the skillet is hot, add 1 tablespoon butter.
  2. Place two pork chops into the skillet. Brown for 1 1/2 minutes per side, for a total of 3 minutes (this may have to be done in two batches, depending on the size of the pan and pork chops). Remove the pork chops from the heat and cover.
  3. Remove the skillet from the heat and add the onions. Lower the heat to medium. Cook the onions off the heat for 2-3 minutes, stir occasionally. Place back onto the burner.
  4. Deglaze the pan with the chicken stock and balsamic vinegar. Scrape up any bits stuck to the pan.
  5. Add the chicken stock, sundried tomatoes, 1/2 teaspoon salt and couscous. Stir and cover with foil. Simmer for 7 minutes.
  6. Add pork chops into the skillet (if the liquid is reduced, add a splash or two more of the chicken stock). Simmer for another 5-6 minutes, or until the pork has reached 145 degrees internal temperature.
  7. Remove the pork and cover. Reduce the heat to low. Add 1 tablespoon of butter and stir until its melted and incorporated into the couscous. Stir in the cream, parmesan and arugula. Salt to taste.
  8. Serve the pork chops and couscous together and warm.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Nerds Ice Cream

Nerds Ice Cream

1 1/2 cup heavy cream

1 1/2 cup whole milk

2 teaspoons vanilla extract

6 egg yolks

3/4 cup sugar

1 1/2 cups Nerds

  1. 24 hours before making ice cream with an electric ice-cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions.
  2. In a small sauce pan, heat the cream, milk, vanilla extract and vanilla bean seeds on medium-low for 15 minutes. Be sure to stir occasionally and not to let it boil.
  3. Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar.
  4. Remove the liquid from the stovetop and temper the yolk mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.
  5. Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours.
  6. Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.
  7. Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture.

Apple Tea Punch

Apple Tea Punch

Author note: If you’re craving something a little warm instead of cold, follow these steps once the fruit has marinated with the tea: remove the punch from the fridge, strain the fruit from the liquid and heat the liquid until warm. If you’re serving to a large party, heat the punch in a crockpot and serve warm. If you prefer a stronger tea flavor, use 4 tea bags. A splash of rum or bourbon would be a nice spirit to add to this elixir.

4 cups apple cider (or apple juice)

3 cups water

1 cinnamon stick

10 whole cloves

1 cardamom pod

3-4 family sized tea bags

1 orange, halved and sliced

1 apple, diced

  1. In a large saucepan combine the cider, water, cinnamon stick, cloves and cardamom pod. Bring to a boil over medium high heat and then lower the heat (to low) to a simmer. Cover and simmer for 30 minutes.
  2. Remove from the heat and add the tea bags to the mixture. Steep for 5 minutes. Remove the tea bags. Let the mixture cool for 15-20 minutes.
  3. Add the orange slices and apple pieces to a large pitcher. Pour the punch over the fruit and place in the fridge. Let marinate for 6 hours.
  4. Serve chilled with ice and apple slices.


Ginger Mustard Salmon with Green Lentils

Ginger Mustard Salmon with Green Lentils

Author note: Add salt to lentils once they have cooked all the way. Adding salt to lentils before cooking affects the texture of the cooked lentil.

for the salmon

2 pounds salmon

1 tablespoon olive oil

1 teaspoon kosher salt

2 tablespoons fresh ginger, finely chopped

3 tablespoons whole grain mustard

fresh parsley, chopped, for topping

  1. Turn the oven to 425 degrees.
  2. 15 minutes before cooking, remove the salmon from the fridge. Evenly distribute the oil and salt on the fish.
  3. Add the chopped ginger and mustard to the salmon. Gently rub the ingredients evenly over the salmon. Set aside.
  4. After 15 minutes, place the salmon in the oven. Bake for 10-12 minutes, or until the salmon reaches 145 degrees for well done, 125 degrees for medium.
  5. Remove salmon from the oven and cover with foil. Let sit for 10 minutes. Serve with ginger green lentils (recipe below) and top with parsley.

for the green lentils

2 cups green lentils

4 ounces pancetta, cubed

1/2 cup yellow onion, diced

1/2 cup carrots, diced

1 tablespoon fresh ginger, finely chopped

3 garlic cloves, chopped

6 cups chicken stock

1/2 teaspoon kosher salt

1 tablespoon sherry vinegar

fresh parsley, chopped, for topping

  1. In a large sauce pan, combine the pancetta, onion, carrots, ginger and garlic. Cook over medium heat for 8 minutes. Stir frequently. Meanwhile, rinse the green lentils with cold water and set aside.
  2. Add lentils to the pan and stir to coat. Cook for one minute. Pour in the chicken stock and increase the heat to high. Bring to a boil, reduce the heat to medium low and simmer partly covered with a lid for 25-30 minutes.
  3. Serve warm with or without the cooking liquid. Top with parsley.

Spooky Halloween Puppy Chow

Spooky Halloween Puppy Chow

Author note: If you cannot find Count Chocula (with marshmallows) any chocolate cereal with marshmallows will do. I happened to stumble across a chocolate Lucky Charms and that has worked wonderfully. If you cannot find spreadable chocolate, 1 cup of chocolate chips is a good substitute.

5 cups Chex cereal

4 cups Count Dracula (with marshmallows) cereal

1/2 cup (1 stick) unsalted butter

1 cup spreadable chocolate

1/2 cup smooth peanut butter

1 teaspoon vanilla extract.

1 1/2 cups powdered sugar

candy corn

Halloween sprinkles

whimsical Halloween candy

  1. Place the Chex and Count Dracula cereals into a large bowl. Set aside
  2. In a small sauce pan combine the butter, chocolate and peanut butter and cook over low heat. Cook until the butter is melted and combined with the chocolate and peanut butter. Stir frequently.
  3. Remove from the heat and stir in the vanilla extract.
  4. Pour the butter and chocolate mixture over the cereals. Stir well to combine and thoroughly coat. Place into a large plastic zip lock bag. Add the powdered sugar. Shake until the powdered sugar has coated the cereal mixture.
  5. Line two rimmed baking sheets with parchment paper. Place the puppy chow on the baking sheets. Be sure to keep the mixture to one even layer to ensure even drying. Add the Halloween sprinkles, candy corn and whimsical Halloween candy. Let the puppy chow dry for about 4-6 hours.
  6. Once dry store in an air tight container up to 1 week.

Baked Savory Rice Stuffed Pumpkin

This past spring I started to come across rice stuffed pumpkin recipes– I wasn’t looking for them and I wasn’t thinking on fall recipes. I stumbled across a handful of these recipes in middle eastern cookbooks and was mesmerized. The rice and all the aromatic herbs used to scent the dishes were unforgettable.

I noted to revisit this idea of stuffing rice into a pumpkin come fall. And here we are.Folks. If you’ve never stuffed a pumpkin with rice and baked it, you’re missing out.

After two successful attempts of filling a pie pumpkin from Market Street with bacon-herby-cheesy rice I was officially addicted, elated and, well… stumped. Why on earth (especially during the past 10 years when our society has been hyper-pumpkin) do we not stuff and bake pumpkins more often?First off, the pumpkin is a perfect cooking vessel. It’s a giant insulated bowl that can hold anything from savory rice (like I do here) to a spicy chili.

Second, filling a pumpkin with food is FUN! When I stuck it in the oven I was struck by its beauty. When I removed the pumpkin from the oven I had a hard time not thinking “what a piece of art!” It’s unique, amusing and an interesting point of conversation.
The more I make this baked pumpkin and tell others about it, (because it’s such an all-around pleasant recipe) the more I hear of food memories that include a baked pumpkin. There seems to be small pockets of individuals who yearly stuff pumpkins with an assortment of tasty ingredients and serve it on Halloween night or Thanksgiving. What a fun tradition!

Having enjoyed developing this recipe, I also want this pumpkin bake to become my fall tradition. Maybe not on Halloween or Thanksgiving– but perhaps the first cold evening of fall? Or the night our family decorates for Halloween? There are so many options to make this meal a family ritual. But…first things first. The pumpkin. I need to start with the pumpkin.
That decision is easy. Market Street has such a beautiful variety of pumpkins that I know it will be difficult to decide on the pumpkin. Cinderella! Fairy Tale! Wolf! Jack-O-Lantern! It is easy to get side-tracked.

When I bake a pumpkin, I prefer a 3 pound pumpkin instead of anything larger. The pie pumpkin is perfect for stuffing. It easily serves a group of 4 to 5. If you need to serve 8 to 10, grab two pumpkins. They are small and not to heavy– which means handling the pumpkin is a lot easier. Plus the pulp and seeds inside the small pumpkin are minimal.Once the pumpkin is selected everything else is basic. Rice, bacon, cheese, cream, fresh herbs and shallots. It’s easy as (pumpkin) pie!

The fall beckons for traditions– new or old, antiquated or modern. Get aboard the tradition train and start having more food fun! I hope this recipe will be a part of your holiday ritual that loved ones will tell of one day and continue to pass on.

Baked Savory Rice Stuffed Pumpkin

Author note: The liquid from the pumpkin will ooze out of the bottom of the pumpkin. Parchment paper will keep this mess from sticking to the bottom of the sheet pan. Omit the red pepper flakes if a bit of heat is not desired.

1 3 pound pie pumpkin

1 tablespoon olive oil

2 teaspoons kosher salt

pinch of nutmeg

2 tablespoons unsalted butter

1 cup bacon, cut into 1 inch pieces

1 shallot, diced

5 sprigs fresh thyme

1/2 teaspoon red pepper flakes

1 cup arborio rice

1 cup unsalted chicken stock

1/4 cup cream

1/4 cup water

1 cup gruyere

  1. Heat the oven to 400 degrees.
  2. Slice the top off of the pumpkin. Remove the seeds and any excess pulp.
  3. Rub the interior of the pumpkin with 1 tablespoon of extra-virgin olive oil, 1 teaspoon kosher salt and a pinch or two of nutmeg. Set aside.
  4. Place 1 tablespoon butter, bacon, shallot, thyme and red pepper flakes into a medium sized skillet. Sauté over medium heat for about 7 minutes, or until the bacon is cooked and the shallots softened.
  5. Add the arborio rice and cook for 2-3 minutes. Stir frequently to prevent burning.
  6. Increase the heat to medium-high. Add the chicken stock and simmer until the liquid is almost absorbed.
  7. Remove from the heat. Pour the mixture into the pumpkin. Add the cream, water and gruyere. Stir well. Top with 1 tablespoon butter.
  8. Place the pumpkin on a parchment lined rimmed baking sheet. Cook for 1 1/2 to 2 hours or until the rice is cooked all the way through.
  9. Remove from the oven and spoon out the rice with the pumpkin.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

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