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Instant Pot Orange Chicken

Instant pot orange chicken 2020-02-02 14:50:55 Serves 4 Delicious and healthy orange chicken Write a review Save Recipe Print Prep Time 10 min Cook Time 20 min Prep Time 10 min Cook Time 20 min Add to instant pot Cube 4 sweet potatoes 4 Whole boneless skinless chicken thighs For sauce, mix ingredients in a [...]
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Black Bean Salsa Burgers

 

shallow focus photo of hamburger

Photo by Deryn Macey on Unsplash

One of the things I still find myself missing after switching to a primarily vegetarian diet is cheese burgers. I LOVE cheese burgers. I’ve tried a lot of meatless/plant-based alternatives like the Beyond and Impossible burgers hoping to satiate that craving, but they all fell short. Instead of trying to mimic the taste of a real burger, I wanted to try to make something different, but equally as delicious. 

Print Recipe
Black Bean Salsa Burgers
Combine a few simple ingredients for this delicious take on a southwest burger. These can be cooked on a stove top or in an air fryer. This recipe has been adapted from one found on TasteofHome.com
Prep Time 10 minutes
Cook Time 12 minutes
Servings
patties
Ingredients
Prep Time 10 minutes
Cook Time 12 minutes
Servings
patties
Ingredients
Instructions
  1. Pour Black Beans into a bowl and mash them. I used the bottom of a glass for mashing.
  2. Beat the egg, then pour into the mashed black beans.
  3. Add panko bread crumbs, salsa, garlic, and cheese to the black beans. Mix well.
  4. Make 4 patties.
  5. If pan frying, heat 2 tbsps of oil over medium heat. Cook patties on each side for about 3-5 minutes or until internal temperature reads 160.
  6. If air frying, set your air fryer to 370 degrees. Cook on each side for 6 minutes. Depending on the size of your air fryer, you may need to cook them in 2 batches.
  7. Serve on Brioche Buns (or whatever buns you prefer).
Recipe Notes

 We topped ours with guacamole, sliced tomato, and onion. Get creative with the toppings and enjoy!

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Secret Ingredient Strawberry Rhubarb Pie

Every strawberry rhubarb pie deserves a good story, right?

When I first started making pies ten years ago, it was out of necessity. You see, I needed a hobby–and friends. My husband was active duty military at the time, and we moved far away from home to the sunny state of Arizona. 

I was stuck in the apartment all day because we had only one car, and it didn’t matter that it was a dry heat–100 degrees is still too hot to walk anywhere. I was set to be a substitute teacher for the school on post, but the school year was still a month away. I thought making pies would keep me busy and might win us a few friends if I shared it with the neighbors or sent it to work with my husband. So, I grabbed my new Betty Crocker cookbook, a wedding present from my mom, and tried my best. 

I made one pie crust from scratch. It was a disaster. Then I remembered hearing Ina Garten say that ready-made pie crusts are honestly just as good as the homemade variety, so that night I headed to the one grocery store in town to get a box. It did the trick. So, yes, I make pies, but I also buy the crust. (Did Ina really say that? Did I misremember? Only she knows the truth.)

A favorite quickly emerged: Strawberry Rhubarb Pie. It’s sweet, it’s tart, and most importantly, it’s easy. 

Beware of the sugar content though. Some recipes for this type of pie call for up to three cups! I’m not into dumping so much sugar into something that it makes my teeth feel gritty. So, I decided to experiment, which led me to the perfect secret ingredient for strawberry rhubarb pie… 

Orange juice.

With just a quarter cup of orange juice, I cut the additional sugar down to one cup and enhanced the fresh flavor. You can use whatever brand you have in the refrigerator, but I recommend something that is labeled fresh squeezed and has some pulp. 

The result is a ruby red, patriotic, one-of-a-kind pie. Now you’re all set for that Fourth of July party. Let me know what you think!

Strawberry Rhubarb Pie

Photo by Brooke Lark on Unsplash


Print Recipe
Strawberry Rhubarb Pie
Prep Time 20 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Pie Crust
  • 2 ready-to-bake pie crusts I like Immaculate Honestly Delicious Ready-to-Bake Pie Crust
Filling
Prep Time 20 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Pie Crust
  • 2 ready-to-bake pie crusts I like Immaculate Honestly Delicious Ready-to-Bake Pie Crust
Filling
Instructions
  1. Heat oven to 425 degrees.
  2. Mix strawberries, rhubarb, and orange juice together in a large bowl.
  3. Add the flour; mix to coat.
  4. Add the sugar; mix to coat.
  5. Pour filling into ready-to-bake pie crust; divide butter and sprinkle on top.
  6. Cover with the second pie crust; cut slits to vent. Brush egg wash onto the top pie crust, if desired
  7. Bake for 45-50 minutes; cover edges of pie with foil to prevent burning.
Recipe Notes

Serve with whipped cream or vanilla ice cream. 

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My Meat-free Mondays: Broccoli Chickpea Burritos

Is there a food that you need to remind yourself you like? That’s my relationship with chickpeas. For some reason, I always avoid them. I’ll stare at hummus with disgust, then take a bite and remember how much I love it. It’s the same when adding chickpeas to salads and other dishes. I don’t know why my brain doesn’t want my taste buds to enjoy chick peas, but such is life.

I’m trying to avoid those really long novel-esque recipe blog posts. So if you’re interested in why my family is trying to move to a mostly vegetarian diet, you can see that here. Each week I’ll link to my previous meat-free Monday posts.

But without further ado, here’s this week’s recipe!

Print Recipe
My Meat-free Mondays: Broccoli Chickpea Burritos
*Adapted from a recipe found on Thug Kitchen. Thug Kitchen is a great recipe resource , but be advised, there's a lot of adult language.
Prep Time 15 minutes
Cook Time 35 Minutes
Servings
Burritos
Ingredients
Spice Mix
Prep Time 15 minutes
Cook Time 35 Minutes
Servings
Burritos
Ingredients
Spice Mix
Instructions
  1. Preheat the oven to 425 degrees.
  2. Chop the veggies.
  3. In a large bowl, combine the chickpeas and chopped veggies, excluding the garlic (you'll add that later).
  4. In a smaller bowl, combine the spices.
  5. Mix the oil and soy sauce in with your chickpeas and veggies until well coated. I just dump the ingredients in, then use my hands.
  6. Sprinkle the spice blend over the chickpeas and veggies and mix well.
  7. Pour the veggies on a parchment (or foil) lined baking sheet and bake in the preheated oven for 20 minutes.
  8. Remove from oven and add garlic, then bake for an additional 15 minutes.
Recipe Notes

Be sure to include whatever burrito toppings you like. We used plain Greek yogurt, guacamole, salsa and cheese. 

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