It’s summer, and cool treats are in! Chances are, you are probably craving something sweet and fruity and frozen. Fro-yo, anyone?

There seems to be a frozen yogurt craze happening, and for good reason. This treat packs a serious flavor punch, and adding yogurt and fruit to one’s day is a delicious choice.

The fro-yo we make at Tasteseekers Kitchen could not get any easier, as there are only TWO INGREDIENTS! All you do is combine Greek yogurt and frozen fruit in a food processor, turn it on, and voilà! You have delicious soft serve fro-yo. If you want to scoop your fro-yo, just freeze for a few hours and scoop away!

Now here comes the fun part: once you have your fro-yo made, you can really get creative with toppings. It’s all about the toppings, let’s face it. We like fresh fruit, toasted quinoa, granola, and other crunchy yummy add-ons. Be creative and make your own summer masterpiece!

Two Ingredient Fro-Yo

Mango Greek Fro-Yo

Ingredients

2 containers (5.3 ounces each)Yoplait Greek vanilla yogurt
1 1/2 cups frozen mango chunks

Directions

Place ingredients in the bowl of a food processor. Process until smooth, scraping sides as needed. Serve immediately for soft serve consistency. Or, transfer to a freezer container and freeze at least three hours for firm, scoop-style frozen yogurt. Makes about 2 cups.

Strawberry Greek Fro-Yo

Ingredients

2 containers (5.3 ounces each)Yoplait Greek strawberry yogurt
1 1/2 cups frozen strawberries

Directions

Place ingredients in the bowl of a food processor. Process until smooth, scraping sides as needed. Serve immediately for soft serve consistency. Or, transfer to a freezer container and freeze at least three hours for firm, scoop-style frozen yogurt. Makes about 2 cups.

These simple chocolate chip cookies have a sweet surprise inside. Take a bite and you’ll find an indulgent dulce de leche filling. It’s what your chocolate chip cookies have been missing.

Our dulce de leche stuffed chocolate chip cookies are a Tasteseekers Kitchen favorite. Since favorite recipes are meant to be shared, we bake up a batch of these cookies whenever someone visits our Kitchen. We’ve been told they are dulce de-licious!

Dulce de Leche Chocolate Chip Cookies

Ingredients

6 tablespoons dulce de leche (caramelized sweetened condensed milk from a 13.4 ounce can)
3/4 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Directions

Line a baking sheet with waxed paper or parchment paper. Use a 1/2 teaspoon measure to spoon dulce de leche into 36 mounds on lined baking sheet. Freeze 1 hour or until slightly firm (it will not freeze solid).

Heat oven to 350ºF. In a large bowl, beat butter, sugars, vanilla and egg with an electric mixer on medium speed until well blended. Stir in flour, baking soda and salt. Stir in chocolate chips. (Dough will be stiff.)

Line cookie sheets with parchment paper. Drop cookie dough by small cookie scoop or 1 rounded tablespoonful about 3 inches apart onto parchment-lined cookie sheets. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 frozen mound of the dulce de leche into center of each cookie; form dough around dulce de leche to enclose.

Bake 10 to 12 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes on cookie sheets. Remove from cookie sheets to cooling racks; cool completely.

Prep Time: 45 Minutes | Total Time: 2 Hours 30 minutes | Makes: 36 cookies

Tip: The dulce de leche mounds should be cold when you form cookie dough around them. Be sure to pop the dulce de leche mounds back in the freezer between forming and baking batches of the cookies.

P.S. These cookies make amazing ice cream sandwiches!

A traditional mojito has muddled mint, rum, lime, club soda, and a little bit of sugar and it’s a classic summer drink. While classics are great, we decided to give this drink a modern twist by using basil leaves instead of mint. We used Italian basil leaves, a variety of basil that you’ll commonly see in grocery stores, but if you get your hands on Thai basil leaves, go for it! Thai basil is just as aromatic and refreshing as Italian basil, and has a slight anise flavor. Whichever basil you use, you’ll have a refreshing summer sipper best enjoyed outside and with friends.

Basil Mojito

Ingredients

3/4 ounce simple syrup
4 fresh basil leaves
1/2 ounce fresh lime juice
1 ounce light rum
Ice cubes
2 ounces club soda, chilled
Lime wedges and additional basil leaves, if desired for garnish

Directions

Add simple syrup and basil leaves to highball glass; gently break up basil with muddler or spoon. Add lime juice and light rum; fill glass with ice. Top with club soda; stir gently. Garnish with lime wedges and additional basil leaves.

Prep Time: 5 Minutes | Total Time: 5 Minutes | Makes: 1 cocktail

Tip: Simple syrup is equal parts sugar and water heated to make a syrup.

More-jitos please!

• Strawberry Mojitos from Table for Two
• Peach Mojito from Cookie + Kate
• Spicy Grapefruit Mojito from We Are Not Martha
• Lemongrass Mojito from The Wicked Noodle

Have you tried our 2-ingredient fro-yo? Well, we have really gotten obsessed with it over here. Simply blend frozen fruit and Greek yogurt in a food processor and you’ve got frozen yogurt! And as there is still a little bit of summer left, we decided to make some more. This time, we’re using blueberry Greek yogurt and frozen banana for an extra creamy consistency. The sky is the limit when it comes to toppings, but we are keeping it classic and sticking with some old fashioned granola and fresh berries to top this delicious dessert.

Still only 2 ingredients, still amazingly delicious. Let’s give that food processor a good workout before fall makes its debut.

Blueberry Greek Fro-Yo

Ingredients

2 containers (5.3 ounces each) Yoplait Greek blueberry yogurt
1 1/2 cups frozen banana chunks (1 large banana)

Directions

Place ingredients in the bowl of a food processor. Process until smooth, scraping sides as needed. Serve immediately for soft serve consistency. Or, transfer to a freezer container and freeze at least three hours for firm, scoop-style frozen yogurt. Makes about 2 cups.

Fro-yo mind:

• Easy Peach Fro Yo from Just a Taste
• Peach and Blueberry Fro Yo Cake from Twigg Studios
• Blueberry Fro Yo Bars from The Galley Gourmet

Summer may be almost over, but there’s still time to make frozen pops. Our boozy ice pops are made with sweet strawberries, citrus vodka and fresh lemon juice. If you like strawberry hard lemonade, you’ll love these cocktail pops! They’re the perfect addition to the last days of summer.

Strawberry Lemon Cocktail Pops

Ingredients

2 cups frozen strawberries
3 tablespoons sugar
1/3 cup water
3 tablespoons citrus vodka or gin
3 tablespoons fresh lemon juice

Directions

In blender, place all ingredients. Cover; blend until smooth.

Divide mixture among 5 (5-ounce) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze 8 hours or until frozen. To serve, remove foil and tear away the paper cups.

Prep Time: 10 Minutes | Total Time: 8 Hours 10 Minutes | Makes 5 pops

Tip: Cocktail pops take longer to freeze because of the added alcohol, but they’re worth the wait! For best results, be sure the temperature of your freezer is zero degrees or colder so that pops freeze solid.

Two of my favorite foods of summer are frozen pops and cold press coffee. I figured the best way to celebrate the end of summer was to combine the two in one amazing cold press coffee pop.

To make our creamy coffee pops we start with good, strong cold press coffee. You can make your own or pick up your favorite cold brew at a local coffee shop. Then we add cappuccino yogurt and sweetened condensed milk to the coffee and freeze in pop molds. Just before serving, the pops are dipped in a “magical” chocolate shell, making them even more delicious. They are a great afternoon pick-me-up!

Chocolate Dipped Cold Press Coffee Pops

Ingredients

2 containers (6 ounces each) Liberté cappuccino or vanilla yogurt
1/2 cup sweetened condensed milk (from 14-ounce can)
3/4 cup cold press coffee
1/2 cup semisweet chocolate chips
2 tablespoons coconut oil

Directions

In medium bowl, whisk yogurt and sweetened condensed milk with whisk until smooth. Slowly stir in cold press coffee. Divide mixture among 6 (5-ounce) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze 8 hours or until frozen.

To make chocolate shell topping, place chocolate chips and coconut oil in a 1-cup microwave-safe glass measuring cup. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until smooth. Cool 15 minutes before dipping frozen pops.

Working with 1 pop at a time, remove pop from cup. Dip top half of pop into cooled chocolate shell topping. Serve immediately, or return dipped pop to freezer once the chocolate shell hardens. Repeat with remaining pops.

Prep Time: 15 Minutes | Total Time: 8 Hours 15 Minutes | Makes: 6 pops

You can use your favorite cold press coffee from a local coffee shop or make your own. Here’s a simple recipe for making cold press coffee at home.

Cold Press Coffee

Ingredients

3/4 cup medium or dark roast coffee beans
3 cups cold water

Directions

Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds. Makes about 2 1/2 cups.

Do you love coffee a latte? Check out these recipes!

• Vanilla Cinnamon Iced Coffee from The Novice Chef
• Mocha-Java Milkshake from Bake Your Day
• Chocolate Coffee Cupcake from Roxana’s Home Baking

Don’t fear the fin.

Folks tend to shy away from cooking fish. People also tend to be a little afraid of grilling. Why not face both fears head-on with some grilled salmon that will make you feel like a pro, even if it’s your first time?

Start with skin-on fillets and don’t turn them. They’ll cook just fine on one side, and the skin acts as a buffer between tender fish and unruly flames. Even if you lose the skin when you take it off the grill, no one has to know – the fish will still be delicious.

Early fall is hands-down my favorite time to fire up the grill. The weather is more accommodating for standing over a hot grill outside, and something about the smoke in combination with the crisp air just feels right. So in addition to the smokiness of the grill, we’re adding some umami-packed ingredients to round out those filling, fall flavors.

Butter and soy sauce together are a culinary dream team. The butter softens the pungent depth of the soy, and the soy contributes saltiness and a richness that can’t be beat. The melted butter and soy mixture coats the mushrooms as well as the salmon, and the maple balsamic sauce rounds out the dish with a little acidity from Dijon and vinegar plus a piquant edge from the shallot. Let’s do it!

Grilled Salmon and Mushrooms with Maple Balsamic Sauce

Ingredients

Mushrooms and Salmon
1/2 cup butter
2 tablespoons soy sauce
2 containers (8 ounces each) baby portabella (cremini) mushrooms, washed, stems trimmed
1/4 teaspoon salt, divided
1 1/2 pounds salmon fillets (about 3/4 inch thick), cut into 4 serving pieces, skin on, pin bones removed

Maple Balsamic Sauce
1/2 teaspoon shredded orange zest, plus more for garnish, if desired
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1/3 cup olive oil
Salt and pepper, to taste

Directions

Heat gas or charcoal grill. Place butter in medium microwave-safe bowl. Microwave on HIGH 1 minute, or until butter melts. Stir in soy sauce.

Place mushrooms in a large bowl and toss with 2 tablespoons of the butter mixture and 1/8 teaspoon of the salt. Set aside.

Sprinkle flesh of salmon with remaining 1/8 teaspoon salt. Place remaining 1/2 cup butter mixture in a shallow glass dish. Add salmon and turn to coat; place salmon skin side up.

In a medium bowl, combine 1/2 teaspoon orange zest, shallot, mustard, maple syrup and vinegar. Whisk in olive oil in a thin stream. Add salt and pepper to taste. Set aside.

Carefully brush grill rack with vegetable oil. Place mushrooms cap side down on grill over medium-high heat. Close grill and cook 3 to 4 minutes, until nicely charred and grill marks form. Turn mushrooms and grill, covered, 3 minutes longer. Transfer mushrooms to a cutting board. When cool enough to handle, thinly slice mushrooms.

Meanwhile, remove salmon from marinade and discard marinade. Place salmon fillets, skin side down, on grill over medium-high heat. Close grill and cook 6 to 11 minutes, or until fish flakes easily with fork. Remove fish with a large metal spatula. Serve salmon with the mushrooms, some of the maple balsamic sauce and more orange zest, if desired.

Prep Time: 20 Minutes | Total Time: 35 Minutes | Servings: 4

Tip: Be sure to start with skin-on fillets and don’t turn them. Since we’re not concerned with making grill marks like you would for a steak, place the fillets in line with the grates so that they’re easier to remove.

Some helpful fish resources:

• How to Cook Perfect Fish at Home from Amateur Gourmet
• How to Remove Pin Bones from Fish Fillets from The Kitchn
• How to Make Salmon from Esquire
• How to Choose the Freshest Fish from Food 52

Add some color to your morning! A handful of fresh spinach gives our mango and Greek yogurt smoothie a striking green color and fresh flavor. Best of all, this simple green smoothie comes together in just 5 minutes. It makes a great grab-and-go breakfast for busy mornings.

Simple Green Smoothies

Ingredients

1 1/4 cups unsweetened almond milk
3/4 cup nonfat plain Greek yogurt
2 cups frozen mango chunks
1 cup fresh baby spinach
2 teaspoons honey

Directions

In blender, place all ingredients. Cover; blend until smooth. Pour into 2 glasses.

Prep Time: 5 Minutes | Total Time: 5 Minutes | Servings: 2 (about 1 2/3 cups each)

Tip: If you love adding boosts to smoothies, add 1 tablespoon hemp seeds before blending.

Other breakfast smoothie ideas:

• Simple Breakfast Smoothie from The Vanilla Bean Blog
• Strawberry Smoothie from Natasha’s Kitchen
• Cinnamon Bun Breakfast Smoothie from Cooking Classy
• Cranberry Oatmeal Smoothie from Some the Wiser
• Coffee Banana Smoothies from Food Recipes HQ

It’s that time of year again. Put away all the beach toys and flip flops and grab those backpacks and fall jackets.

Back to school season is the time for lunch box treats and grab-and-go snacks that are craved by the entire family. This chocolate and sunflower Chex mix will quickly become a family favorite! It’s a tasty snack made without added nuts, dairy, eggs and gluten. We used sunflower seed spread in place of peanut butter for a sweet and salty flavor that pairs great with chocolate. Perfect for snacking on-the-go.

Gluten-Free Sunny Chocolate Chex Mix

Ingredients

6 cups Rice Chex cereal
1/2 cup creamy sunflower seed spread (we used SunButter)
1/4 cup vegan vegetable oil spread (we used Earth Balance)
2 tablespoons honey
3/4 cup gluten-free semisweet chocolate chunks (dairy- and nut-free)

Directions

Heat oven to 300°F. Line baking pan with parchment paper or foil. Place the cereal in a large bowl.

In a 2-cup microwaveable measuring cup, microwave sunflower seed spread, vegetable oil spread and honey uncovered on High 30 to 60 seconds, stirring after 30 seconds, until boiling. Pour over cereal, stirring until evenly coated. Spread cereal mixture evenly on prepared baking pan.

Bake 10 to 15 minutes or until lightly browned, stirring every 5 minutes.

Spread on wax paper to cool. In a small microwavable bowl, microwave 1/4 cup of the chocolate chunks uncovered on High 30 to 45 seconds, stirring every 15 seconds. Drizzle melted chocolate over cereal. Let stand 1 hour or until chocolate is set. Stir in remaining 1/2 cup of the chocolate chunks. Store loosely covered.

Prep Time: 15 Minutes | Total Time: 1 Hour 30 minutes | Servings: 14 (about 1/2 cup each)

Always read labels to make sure each ingredient is free of allergens that you are sensitive to. Products and ingredients can change.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

The post Recipes: Gluten-Free Sunny Chocolate Chex Mix appeared first on Tasteseekers Kitchen.

One of the really interesting things about developing recipes in a test kitchen is that you get so many ideas from those working around you. Your recipes can evolve into something quite awesome! I mean, it’s kinda like how this pancake recipe happened: I originally sought out to create a simple vegetable pancake inspired by a classic Taiwanese braised napa cabbage dish (白菜滷). However, when the addition of cabbage made the pancakes dense and tough, I knew I had to ask for second opinions and advice. It seemed like it would be a challenge to think of something that was just as fresh but also preserved the Asian flavors I was looking for. And this is why testing a recipe with other ingredients and asking your colleagues to taste are important steps in the recipe development process: with some helpful feedback and advice, I ended up creating a spicy and savory pancake recipe with fresh herbs (hello cilantro and green onions!) and earthy mushrooms.

What’s great about these savory pancakes is that they’re small, little baby pancakes! While you could nosh on this for brunch or breakfast, they do make great appetizers. In fact, they would be perfect for your National Pancake Day party! You know, where you gather a group of friends around a DIY pancake bar and drink maple syrup based cocktails…No? I guess I have been thinking about pancake day too much.

Savory Herb Pancakes with Shiitake Mushrooms

Ingredients

1 tablespoon butter
1 package (3.5 ounces) fresh shiitake mushrooms, stemmed and sliced
1 teaspoon soy sauce
1 cup Original Bisquick mix
1/2 cup Progresso chicken broth
1 egg
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
1/8 teaspoon white pepper

Toppings:
Sriracha
Sliced green onions
Chopped fresh cilantro

Directions

In a 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms until tender, about 3 to 5 minutes. Remove from heat. Stir in soy sauce.

Meanwhile, in medium bowl mix Bisquick, chicken broth and egg; stir until blended. Stir in the 2 tablespoons sliced green onions, 2 tablespoons chopped fresh cilantro and white pepper.

Heat nonstick griddle or skillet over medium heat. For each pancake, pour 2 tablespoons batter onto griddle. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Top with mushrooms, Sriracha, and additional sliced green onions and chopped fresh cilantro.

Prep Time: 20 Minutes: Total Time: 25 Minutes | Makes: 10 pancakes

Tip: If you love garlic chili sauce, feel free to use it in place of Sriracha!

The post Recipes: Savory Herb Pancakes with Shiitake Mushrooms appeared first on Tasteseekers Kitchen.

Hey comfort food lover, are you looking for a new dinner idea? Our corn and black bean tortilla casserole may be just what you’ve been looking for.

This casserole has it all: layers of tortillas, fire roasted tomato sauce, corn, black beans and cheese. (Lots and lots of cheese!) Plus, the dish comes together quick and is vegetarian, making it perfect for Meatless Monday or any night of the week.

Mexican Tortilla Bake

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 jalapeno chile, seeded and finely chopped
2 cloves garlic, finely chopped
1 can (15.5 ounces) black beans, rinsed and drained
1 cup Cascadian Farm organic frozen corn
2 cans (14.5 ounces each) Muir Glen organic fire roasted diced tomatoes
1/2 cup fresh cilantro leaves
1 teaspoon chipotle chile powder
12 corn tortillas (6 inch)
2 cups shredded Monterey Jack cheese

Garnishes: sour cream, avocado chunks and additional fresh cilantro

Directions

Heat oven to 375 degrees F.

In a large skillet, heat oil over medium heat. Add onion, jalapeno chile and garlic; cook 5 minutes until softened, stirring frequently. Add black beans and corn; cook 5 minutes until heated through. Remove from heat.

For the sauce, in a blender container combine diced tomatoes, 1/2 cup cilantro and the chipotle chile powder. Cover and blend until smooth.
Spray 2-quart square baking dish with cooking spray. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with 1/3 of the tomato mixture, half the bean mixture and 1/3 of the cheese. Repeat layering with 4 more tortillas, 1/3 of the tomato mixture, remaining half of the bean mixture and 1/3 of the cheese. Layer with remaining 4 tortillas, the tomato mixture and cheese.

Bake uncovered for 30 to 35 minutes until hot and cheese is melted. Allow to sit 10 minutes before serving.

Prep Time: 25 Minutes | Total Time: 1 Hour 10 Minutes | Servings: 9

Fiesta your eyes on these other casserole recipes:

• Mexican Casserole from Pinch of Yum
• Tex-Mex Quinoa Casserole from Eat Good 4 Life

The post Recipes: Mexican Tortilla Bake appeared first on Tasteseekers Kitchen.

Break out the slow cooker, it’s time to make chili! Whether you’re looking for something to serve on game day or a Tuesday, we’ve got you covered with our new favorite vegetarian chili recipe. It’s loaded with good things like fresh peppers, black beans, fire roasted tomatoes and sweet potatoes. Plus, we added hard apple cider to the mix for extra flavor.

We love serving the chili with fresh toppings like avocado chunks and green onions. Dunking tortilla chips in the chili is also a good idea. Trust us.

Slow-Cooker Vegetarian Chili with Sweet Potatoes

Ingredients

Chili:
1 medium onion, chopped
1 medium red bell pepper, coarsely chopped
1 jalapeno chile pepper, seeded and finely chopped
4 cloves garlic, finely chopped
2 tablespoons chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 cans (14.5 ounces each) Muir Glen organic fire roasted diced tomatoes
2 cans (15 ounces each)  black beans, rinsed and drained
2 medium sweet potatoes (about 1 pound), peeled and cut into 3⁄4-inch pieces
1 cup hard cider or ginger beer
Garnishes:
avocado chunks and sliced green onions

Directions

In a 5- to 6-quart slow cooker, combine all chili ingredients. Cover and cook on high for 4 to 5 hours until the sweet potatoes are tender.

Serve the chili with avocado chunks and sliced green onions.

Prep Time: 15 Minutes | Total Time: 4 Hours 15 Minutes | Makes: 8 servings (9 cups total)

Other warm eats for cold days:

• Sweet Potato and Kale Chili from Wallflower Girl
• Slow Cooker Quinoa Chili from Tasty Yummies
• Pulled Jackfruit Chili from Keepin it Kind

The post Recipes: Slow-Cooker Vegetarian Chili with Sweet Potatoes appeared first on Tasteseekers Kitchen.

Happy Taco Tuesday! Let’s make vegetarian Beans ‘n’ Greens Tacos.

Fall is here and farmers markets are bursting at the seams with dark leafy greens. This taco features market fresh green kale along with some caramelized onions and crispy cannellini beans.

Crispy cannellinis? Yes, you did read that correctly. If cooked in a large, hot skillet with some butter or oil, you too can create a delicious crispy texture from a canned bean.

This taco provides all the right things: sweet and salty from the onions, spicy from the chipotle, a slight bitterness from the kale and sour/spice from the harissa. When you combine all the elements of taste, you have a winning recipe on your hands! Even your meat-loving friends will be impressed.

Beans ‘n’ Greens Taco with Harissa

Ingredients

2 tablespoons butter
1 large onion, halved and thinly sliced
1 bunch curly green kale (8 ounces)
1 can (15 ounces) Progresso cannellini beans, drained and rinsed
1 teaspoon chipotle chile powder
1 tablespoon harissa paste
1/2 cup mayonnaise
8 white corn flour tortillas (6 inch)

Directions

In a 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onion and cook, stirring occasionally, until softened. Lower heat to medium-low and cook an additional 15 minutes, stirring occasionally, until caramelized. Remove from skillet and reserve in a bowl. While onions are caramelizing, remove stems from kale, and thinly slice.

Heat same skillet over medium-high heat. Add kale and 2 tablespoons water. Add 1/2 teaspoon salt. Cook, tossing occasionally, until wilted and water has evaporated. Remove from skillet and reserve in a separate bowl.

Heat skillet again over medium-high heat. Add remaining tablespoon of butter and add beans. Cook, tossing occasionally, until starting to caramelize. Return kale and onions to skillet and add chipotle powder. Stir until incorporated throughout and heated through.

Meanwhile, in small bowl, stir together harissa and mayonnaise. Warm corn tortillas. Spoon beans and greens mixture on tortillas. Place a dollop of mayonnaise mixture on each taco and serve.

Prep Time: 10 minutes | Total Time: 35 minutes | Makes: 8 tacos

Other taco recipes to check out:

• Fried Avocado Tacos With Chipotle Cream, Cabbage, and Pickled Red Onions from Serious Eats
• Honey-Lime Sweet Potato, Black Bean and Corn Tacos from Cooking Classy
• Zucchini Spaghetti Tacos from Inspiralized
• Vegan Taco Bowl from The Humble Plate

The post Recipes: Beans and Greens Taco with Harissa appeared first on Tasteseekers Kitchen.

When I lived in New York, my apartment was only a three-block walk away from my go-to Vietnamese restaurant. One of the things I loved about living near there was that I could satisfy my late night hunger with a bowl of beef pho (a.k.a. phở bò) whenever I wanted! I love being able to tailor pho to my liking with different garnishes and condiments. Sometimes I feel a little more lime-y, sometimes I want it extra spicy, and sometimes I feel extra noodle-y.

Now that I’m in Minnesota, I don’t always have the convenience to grab pho whenever I want since the nearest pho place is miles away. I’ve tried making pho myself from scratch several times but it’s tricky. The traditional method requires a lot of time since you often need to parboil bones for the broth beforehand; but a time saving short-cut is possible! Concentrating store-bought broth with whole spices creates an un-pho-gettable flavor. (Puns!) I’m calling this dish Midnight Phở Bò because it’s so quick and easy you can even make it in the middle of the night.

Midnight Phở Bò

Ingredients

1 tablespoon vegetable oil
2 medium yellow onions, halved and thinly sliced (divided)
1 1/2 teaspoons sugar
8 cups Progresso beef broth
1 piece (3 1/2 inches) fresh gingerroot, peeled, thinly sliced
4 whole cloves
5 star anise
1 piece (3 inches) cinnamon stick
1 cup water
2 tablespoons fish sauce
1 pound sirloin steak, cut across grain into thin slices
1 package (7 ounces) dried rice sticks (often called banh pho)

Garnishes:
Sliced green onions
Chopped fresh cilantro
Fresh Thai basil leaves
Sliced jalapeno peppers
Lime wedges

Condiment options:
Hoisin sauce
Sriracha
Sambal oelek chili sauce
Fish sauce
Chili oil
Soy sauce

Directions

In a 3-quart saucepan, heat vegetable oil over medium-high heat. Add one of the sliced onions and the sugar; cook 7 to 8 minutes until onions are softened and browned, stirring frequently. Add beef broth, ginger, cloves, star anise and cinnamon stick to pan. Bring to boiling; reduce heat and simmer, covered, for 30 minutes to concentrate flavors. Strain broth through a fine mesh strainer into a 4-quart Dutch oven; discard solids.

Add water, fish sauce and remaining sliced onion. Bring to boiling; reduce heat and simmer, uncovered, for 20 minutes. Add sliced steak; simmer, uncovered, 5 to 6 minutes or until the beef is no longer pink.

Meanwhile, cook and drain noodles as directed on package. Rinse with cold water; drain. Divide noodles among serving bowls; ladle soup mixture over noodles. Top with desired fresh garnishes and condiments.

Prep Time: 15 Minutes | Total Time: 1 Hour 30 Minutes | Servings: 6

Some pho-nomenal Vietnamese recipes I want to try:

• Chicken Pho by Momofuku for Two
• Faux Pho by From Away
• Easy Vegan Pho by The Sweet Life
• Vegetarian Pho by Running with Tweezers

The post Recipes: Quick and Easy Pho (a.k.a. Midnight Phở Bò) appeared first on Tasteseekers Kitchen.

What’s your favorite Halloween candy? You might have guessed that my favorites include chocolate and peanut butter! Yep – I love peanut butter cups and pieces so much that I made this layered peanut butter chocolate bark. It’s chocolate on peanut butter on chocolate on peanut butter with a bonus layer of Reese’s Puffs Cereal for extra flavor and crunch. It’s spooky, scary good!

Peanut Butter Chocolate Cereal Bark

Ingredients

10 ounces vanilla-flavored candy coating (almond bark), chopped
1/4 cup creamy peanut butter
4 cups Reese’s® Puffs® cereal
1 bag (12 ounces) semisweet chocolate chips
1/2 cup creamy peanut butter
10 miniature chocolate peanut butter cups, cut in half
1/2 cup candy-coated peanut butter pieces

Directions

Line a pan with cooking parchment paper or waxed paper; set aside.

In a large microwave safe bowl, microwave almond bark on High, 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until smooth. Stir in 1/4 cup peanut butter until well blended. Stir in cereal until well coated. Spread into a single layer on prepared pan. Refrigerate 10 minutes or until set.

In a medium microwave safe bowl, heat semisweet chocolate chips on High, 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until smooth. Stir in 1/2 cup peanut butter until well blended.

Spoon melted chocolate mixture over chilled cereal layer; spread evenly. Sprinkle with peanut butter cups and pieces.

Refrigerate about 1 hour or until chocolate is set. Removed from pan; cut or break into pieces.

Prep Time: 25 Minutes | Total Time: 1 Hour 35 Minutes | Makes: 20 servings

Check out these other spooktacular sweets:

• Halloween Candy Bark from Sweet C’s Designs
• Halloween Toffee Bark from Crazy for Crust

The post Recipes: Peanut Butter Chocolate Cereal Bark appeared first on Tasteseekers Kitchen.

Colorful frosting and googly eyes make these silly monster cookies a fun Halloween treat. But wait, there’s also a trick to these cookies! We stacked the cookies triple high, making a secret pocket to fill with a sweet surprise. When you break the monster cookie open, the surprise is revealed.

It’s easy to make Surprise Inside Monster Cookies. Start with a baked sugar cookie and spread with frosting. Then top with another cookie with the center cut out… this creates a pocket you can fill with colorful sprinkles and candy eye balls. (That’s the surprise!) Top with another cookie, and decorate with frosting and candies to make a funny face.

Surprise Inside Monster Cookies

Ingredients

1 pouch Betty Crocker sugar cookie mix
Butter and egg called for on cookie mix pouch
1 container Betty Crocker whipped fluffy white frosting
1/4 cup small candies for filling (we used a mix of Halloween confetti sprinkles, candy eyes and colorful jimmies)
Orange, purple, green and blue food color, if desired
Assorted candies to decorate cookies (we used black string licorice, candy eyes, marshmallows and mini candy-coated chocolate candies)

Directions

Heat oven to 375°F (350°F for dark or nonstick cookie sheets).

Make sugar cookie dough as directed on pouch. Roll dough into 36 (1-inch) balls; place on ungreased large cookie sheets about 2 inches apart. Flatten slightly with bottom of glass dipped in sugar.

Bake 7 to 8 minutes or until light golden brown. Cool on cookie sheets 1 minute. Using a 1 1/4-inch round cutter, cut the center out of 12 of the cookies. (Cookie centers can be saved for another use.) Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Spread about 1 1/2 teaspoons frosting on each of 12 uncut cookies. Top each with cookie with center cut out. Fill each hole of the cookies with about 1 teaspoon small candies. Spread 1/2 teaspoon frosting around top edge of each cookie to act as “glue,” and top with remaining 12 cookies. Press together gently.

Divide remaining frosting between several bowls and color as desired. Frost cookie tops and decorate as desired using assorted candies.

Prep Time: 1 Hour | Total Time: 1 Hour 20 Minutes | Makes: 12 cookies

Tip: You’ll need 1/4 cup of small candies for the filling, use whatever combination of small sprinkles and candies you want! We used a combination of Halloween confetti sprinkles, candy eyes and colorful jimmies.

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Baking with non-traditional flour has become all the rage lately, and for good reason! Experimenting with different types of flour is a great way to add unique flavor and texture to baked goods. While I was making oat flour one day I started to imagine how amazing it would be to make flour out of one of my all-time favorite cereals: Golden Grahams.

If the idea of making your own cereal flour seems intimidating, don’t fear! Making this flour is incredibly simple; just pulse your Golden Grahams in the food processor until a fine, flour-like meal forms. Once you’ve made your flour, you’re ready to start experimenting. Since Golden Grahams flour doesn’t have the same properties as regular all-purpose flour, start with substituting a portion of the all-purpose flour with Golden Grahams flour.

With fall baking in full-swing I decided to use my cereal flour in a batch of pumpkin-chocolate chunk muffins. The honeyed flavor of the Golden Grahams brings out the pumpkin flavor and is perfect when paired with the ginger and nutmeg in the batter.

Chocolate-Pumpkin Graham Muffins

Ingredients

1 can (15 ounces) pumpkin (not pumpkin pie mix)
2 cups sugar
1 cup canola oil
1/3 cup water
1/4 cup honey
2 teaspoons vanilla
4 eggs
2 cups Gold Medal all-purpose flour
1 1/2 cups Golden Grahams Cereal Flour (see recipe below)
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup chopped semisweet baking chocolate
Chopped honey-roasted peanuts, chopped chocolate and/or additional Golden Grahams cereal, if desired

Directions

Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.

In large bowl, beat pumpkin, sugar, oil, water, honey, vanilla and eggs with spoon until combined. Stir in all-purpose flour, cereal flour, cinnamon, baking soda, salt, ginger and nutmeg. Fold in 1/2 cup chopped chocolate. Fill each muffin cup 3/4 full. Top batter in each cup with chopped peanuts, additional chopped chocolate and/or additional Golden Grahams cereal, if desired.

Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups to cooling rack.

To make Golden Grahams Cereal Flour: Pulse cereal in a food processor until a fine meal resembling flour forms. You’ll need 5 cups Golden Grahams cereal to make 1 1/2 cups Golden Grahams cereal flour.

Prep Time: 20 Minutes | Total Time: 50 Minutes | Makes: 30 muffins

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Whether you are heading to a Friendsgiving celebration, a holiday party, or hosting your family for the big Thanksgiving get-together, it’s essential to have a good appetizer recipe. This Squash and Apple Galette is my go-to recipe.

Galette is just a fancy name for a free-form pastry. This galette combines a little bit of SWEET with caramelized onions and delicata squash, a little bit of TART with Honeycrisp apples, and a lot of TEXTURE with flaky pie crust, and delicious SAVORY goat cheese. Do your friends and family a favor and make more than 1 of these yummy tarts – after all, there are 2 pie crusts in one box!

Squash and Apple Galette

Ingredients

1/4 cup butter
2 shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small delicata squash, seeded, ends removed and very thinly sliced
1/2 medium Honeycrisp apple, cored and thinly sliced
1 Pillsbury refrigerated pie crust, softened as directed on box
1/4 cup chèvre (goat) cheese, crumbled
1 egg, beaten
2 teaspoons chopped fresh thyme leaves

Directions

Heat oven to 400°F. Line cookie sheet with cooking parchment paper. In an 8-inch nonstick skillet, cook 1 tablespoon of the butter and the shallots over medium-high heat, stirring occasionally, about 10 minutes or until starting to caramelize. Remove from heat.

In a medium bowl, microwave remaining 3 tablespoons butter uncovered on High about 20 seconds or until melted. Add salt, pepper, squash slices and apple slices. Stir well to combine. Unroll pie crust on parchment paper-lined cookie sheet. Sprinkle cooked shallots over center of crust. Top with squash mixture and cheese, leaving 1-inch border. Brush around outside edge with egg. Fold dough up and over filling in sections, overlapping to create pleats. Brush top of dough with remaining egg. Cover loosely with foil and bake 15 minutes. Remove foil and bake 20 minutes longer until crust is browned. Sprinkle with thyme; cut into wedges to serve.

Prep Time: 30 Minutes | Total Time: 1 Hour 5 Minutes | Servings: 6

Tip: I love using delicata squash because you don’t have to peel it! In fact, when you thinly slice the squash and roast it, it develops a delicious, crispy skin. If you have a hard time finding delicata squash, you can substitute another winter squash in this recipe such as butternut or acorn. Simply peel and seed the squash, and slice thinly.

Other savory galettes to try:

• Sweet Potato and Beet Galette from Bakeholic Mama
• Mushroom Goat Cheese Galette from Blogging Over Thyme
• Roasted Vegetable Galette from Cook Your Dream

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When it comes to sides for the holidays things can get a little tricky. People love their classics, like pumpkin pie and mashed potatoes, but serving the same dish year after year can get a little boring, especially for cooks who enjoy spending time in the kitchen experimenting with new flavors. So what are hosts to do? I suggest keeping some of the tried-and-true favorite recipes the same and just slightly tweaking some of your other staples.

These Asian Chili Roasted Brussels Sprouts are a great example of a classic side dish with a fresh and modern flavor twist. A simple sauce made with garlic, shallots, ginger, and Asian sweet chili sauce gives these Brussels sprouts a kick of sweet and spicy flavor; even those who claim they don’t like Brussels sprouts will flip over this dish!

Tip: This recipe serves four but can easily be doubled or tripled for a large crowd during the holidays!

Asian Chili Roasted Brussels Sprouts

Ingredients

1 1/2 pounds Brussels sprouts, stems removed and halved or quartered, depending on size of sprouts
3 tablespoons vegetable or canola oil, divided
2 cloves garlic, minced
1 large shallot, finely chopped
1 teaspoon grated fresh ginger
3 tablespoons Asian sweet chili sauce
1 tablespoon fish sauce
1 teaspoon lower-sodium soy sauce

Directions

Heat oven to 400F. Toss Brussels sprouts with 2 tablespoons of the oil and place in a single layer on a large rimmed baking sheet. Bake 22 to 28 minutes, stirring once during baking, until Brussels sprouts are tender and golden brown; remove from oven. Heat oven to broil.

In a small skillet, heat remaining tablespoon oil over medium heat. Add the garlic and shallot and cook, stirring frequently, 2 to 3 minutes or until garlic is fragrant and shallots are tender. Remove from heat and stir in the ginger, Asian sweet chili sauce, fish sauce and soy sauce.

Toss Brussels sprouts with sweet chili sauce mixture. Broil 1 to 2 minutes or until crispy and deep golden brown, being careful not to let the sprouts burn.

Prep Time: 15 Minutes | Total Time: 40 Minutes | Servings: 4

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We’re big fans of Greek yogurt around here. We love it in everything from savory yogurt bowls to easy fro-yo!

Lately, we’ve been testing lots of baked goods with the addition of Greek yogurt. One of our favorite recipes so far is a new take on classic banana bread. We started with our favorite banana bread recipe and swapped in Greek yogurt for the buttermilk. Oh my, it is good!

Serve it up by the slice with a spread of butter or almond butter for the perfect pairing with coffee for breakfast, a snack or even dessert!

Greek Yogurt Banana Bread

Ingredients

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 cups mashed very ripe bananas (3 medium)
1/2 cup Yoplait plain Greek 100 yogurt (from 2-lb container)
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts, if desired

Directions

Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan.

In a large bowl, stir butter and sugar until well mixed. Stir in eggs until well mixed. Stir in bananas, yogurt and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in walnuts. Pour batter evenly into prepared loaf pan.

Bake 65 to 75 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on cooling rack.

Loosen sides of loaf from pan; remove from pan and place on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 2 days, or refrigerate.

Prep Time: 15 Minutes | Total Time: 3 Hours 25 Minutes | Makes: 1 loaf (12 slices)

Banana and Greek yogurt = 4Ever. Check out these other recipes:

• Banana Oat Greek Yogurt Muffins from Running with Spoons
• Whole Wheat Banana Pancakes from Sally’s Baking Addiction
• Banana Cream Pie with Greek Yogurt Cream from Kitchen Confidante

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