Foodie Friday: Buffalo Bourbon Peanut Butter

A stressful week calls for a Friday cocktail, yes? How about combining that cocktail with a little peanut butter? Now we’re talking! I might have gone back for seconds, thirds, fourths.. you get the idea. That jar was definitely my friend yesterday. It was even broken out with dinner!

Nathan and I have really come to love bourbon recently. The oaky flavor is something that we both really enjoy and the caramel and vanilla notes really play well in desserts [remember my Bourbon Banana Cheesecake?]. My favorite dessert lately? Anything with peanut butter. So why not combine the two?

Buffalo Bourbon Peanut Butter

Makes eleven 2 tablespoon servings
Buffalo Trace Bourbon Peanut Butter

Ingredients
– 2 1/4 cups roasted, unsalted peanuts
– 1 tbsp bourbon [I used Buffalo Trace]
– 2 tsp honey
– 1/2 tbsp vanilla extract
– 1/2 tbsp sea salt

Directions
Place the peanuts in a high-power blender or food processor and give it a whirl until the peanuts really break down to almost a crunchy peanut butter consistency. Add in the rest of the ingredients and blend until totally smooth.

I found that because of the liquid added to the peanut butter, it didn’t come out quite as creamy as when I do plain nuts, but it is so good! I have a feeling this jar isn’t going to last too long at all.

Nutritional Information
Per 2 tbsp serving

140 Calories  /  11g Fat  /  5g Carbs  /  2g Sugar  /  2g Fiber  /  6g Protein

Buffalo Bourbon Peanut Butter

Cheers and happy Friday!

Sprint 2 the Table

Food for Thought

Have you ever made your own nut butter?
Is there another liquor you’d add to a nut butter?

Foodie Friday: Creamy Coconut Cashew Butter

My name is Brittany and I’m a nut butter addict.

And I have no shame. I’m never without a variety of nut butters in the house, but since getting my Vitamix, they’ve only gotten better. Polish off a jar? No problem, let’s just make something else! The best part of making your own nut butter is scraping the bottom of the blender. Am I right?! 😉

Homemade Nut Butter

Of course I didn’t bring it back to the computer with me.. like I said, no shame.

A couple months ago I found Coconut Cashews from Trader Joe’s. I figure if I can make nut butter with raw or roasted nuts, why not try this?

Trader Joes Coconut Cashews

Go buy these now!

The result was an extremely flavorful, creamy, wonderful nut butter that I loved. What I didn’t love, however, was the added ingredients. Of course that meant the minute I ran out, I had to make my own without the extras. It’s so easy, it’s silly.

Creamy Coconut Cashew Butter

Make twelve 2 tbsp servings

Creamy Coconut Cashew ButterIngredients
– 2 cups cashews; roasted
– 1 cup unsweetened shredded coconut
– 1 tsp salt

Directions
Place all ingredients in a high-power blender or food processor and blend away! You may need to stop and scrape the sides a few times, but give it a couple minutes to get creamy.

I didn’t need to add any additional oil because of the natural oils in the cashews and coconut. I store my fresh nut butters in the fridge and they last months. I also recommend that you leave it out at room temp for a few minutes before spreading, scooping, etc to soften up a bit.

Nutritional Information
Per 2 tbsp serving

157 Calories  /  14g Fat  /  7g Carbs  /  1g Sugar  /  2g Fiber  /  4g Protein

Coconut Cashew Butter

Don’t want to stop there? Use this coconut cashew butter in my Minty Irish Powerballs for a St. Patty’s Day-approved treat 😉

Barr & Table Minty Irish Powerballs Cashew Butter Perfect Fit Protein

Sprint 2 the Table

Food for Thought

What is your favorite kind of nut [or seed] butter?
Are you making anything green for St. Patricks Day?

Pork Bowl Win

Guys. I did it. I made a grilled pork vermicelli bowl at home and it was awesome! So awesome that I had to share it with you [almost] immediately because it was the perfect combination of recipes. Check it out!

Vietnamese Vermicelli Grilled Pork Bowl Fried Egg

So much goodness and a fried egg to boot!

I originally found this recipe from A Spicy Perspective for the bowl but Nathan and I both prefer the “red” grilled pork like this. So I went on a mission to find the perfect grilled pork recipe and stumbled upon this one. So far so good! Finally, I decided to look around for the right way to pickle the carrots and mung beans [next time I’m adding daikon too!]. I found a bunch of simple recipes and threw it together. The result was an amazing pork bowl and Nathan is psyched to use the leftover pork for banh mi sandwiches! And here’s a wrap up of the recipes.. it may look like a lot going on, but it’s actually really easy and totally worth it.

Ingredients

Serves 2 [with leftover pork!]
Adapted from A Spicy Perspective

For the Pork
– 2 lb pork shoulder
– 8 cloves garlic; minced
– 5 tbsp fish sauce
– 4 tbsp sugar
– 1/2 tsp ground black pepper
– 1/2 cup beer [optional]

For the Carrots, Daikon, & Mung Beans
– 1 cup shredded carrots
– 1 cup shredded daikon
– 1 cup mung bean sprouts
– 1-2 cups rice wine vinegar [enough to cover everything]
– 2-3 tbsp sugar
– 1 tbsp salt

For the Nuoc Cham Dressing
– 1/2 cup warm water
– 3 tbsp sugar
– 1/2 cup rice vinegar
– 1 tbsp fish sauce
– 1 clove garlic; minced
– 1 tsp chili garlic sauce
– 1/4 tsp salt
– 1/8 cup shredded carrots

For the Bowl
– 1/4 package thin rice noodles
– 1/2 english cucumber; sliced
– 1/4 cup peanuts; chopped
– 1/4 cup green onion; chopped
– 2 eggs [optional]
– Sesame seeds [optional]

Directions

Place pork in the freezer for 45-60 minutes; this will make it easier to slice. Mix up the rest of the ingredients except for the beer in a large ziploc bag. Remove pork from the freezer, slice thinly, and add to the bag. Marinate 8 hours or overnight.

In another large ziploc bag, add all of your ingredients for the carrots, daikon, & mung beans. Marinate 4-6 hours.

When you’re ready to start cooking, follow the instructions and cook the vermicelli noodles according to the packaging. Mix the ingredients for the nuoc cham dressing and set aside.

For the pork, preheat a grill pan over medium high heat. You want to cook in several batches, so spray the pan with cooking spray and lay out your first batch of pork into the pan. When the first side is charred, throw a splash of beer in to the pan, let sit for a minute, and flip. When the other side is charred, remove from the pan. Repeat for the rest of the pork.

When you put the second to last batch of pork in, heat up a small pan over medium heat for your eggs. Cook your eggs to your liking; I do mine over medium. When all of the pork is finished cooking, load up your bowl with vermicelli noodles, veggies, pork, and top with green onion, peanuts, sesame seeds, & nuoc cham. ENJOY!

Vietnamese Vermicelli Grilled Pork Bowl

Money shot.

This is going to be a staple in our house, I can just tell! And because I think you all need to see this on Thursday..

Jilly Bean

The little bean!

Happy almost Friday! 😉

Food for Thought

Have you ever tried to make one of your favorite “going out dishes” at home?

Foodie Friday: Cashew Butter

My obsession with nut butters is no secret and when I recently fell in love with cashews, I knew what my next project would be. Homemade cashew butter. I have been happily topping my sweet scrambles with this deliciousness!

I had made almond butter before but never tried any other nut and I’m thrilled with how successful this turned out to be. Seriously, I was jumping up and down in the kitchen. Ask Nathan.

Cashew Butter

Makes 16 2 tbsp servings

Barr & Table Homemade Cashew Butter Sea Salt Coconut Oil Tropical Traditions

Ingredients
– 1 lb raw cashews
– 2 tbsp coconut oil
– 1 tsp salt [Optional]

Directions
Preheat oven to 350°F. Spread the cashews onto a baking sheet and place in the oven for about 10-15 minutes until toasted. Remove from the oven and let cool.

Add the cashews to the food processor and start blending! The processing takes about 10 minutes, stopping at times to scrape down the sides. Add the coconut oil 1/2 tbsp at a time until it works into the mix. Also slowly add salt to taste.

Once fully processed, store in a jar in the refrigerator. Don’t forget to eat a few spoonfuls before refrigerating.. there’s nothing better than fresh nut butter! 😉

Nutritional Information
Per 2 tbsp serving

171 Calories  /  14g Fat  /  9g Carbs  /  2g Sugar  /  1g Fiber  /  5g Protein

Food for Thought

What is your favorite nut or seed butter? Have you ever made your own?

Crispy Almond Coconut Chicken

Crispy Almond Coconut Chicken Barr & Table

I recently made chicken that my fiance absolutely flipped over. To say that he loves chicken would be the understatement of the century; he’s practically the Bubba of chicken, but fried chicken is most definitely the way to his heart and this recipe got his seal of approval.

Crispy Almond Coconut Chicken

Recipe adapted from How Sweet it is

makes 4 servings

Ingredients
2 boneless, skinless chicken breasts
1 cups finely chopped almonds
1/2 cup unsweetened shredded coconut
1/4 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites

Directions
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place a greased wire rack on top.

In a flat bottom bowl or on a plate, mix together almonds, coconut, coconut flour, salt, & pepper. In another bowl, whisk egg whites until a little frothy.

Dip each piece of chicken into the egg white and then coat in the almond coconut mixture. Put the chicken on the wire rack and into the oven for about 15-20 minutes until the coating gets a little browned.

Flip the chicken and bake another 15-20 minutes on the other side until fully cooked through and browned.

Once cooked through, let the chicken sit a few minutes before diving in!

Look for follow up recipes to see how I’ve dressed this chicken up into a delicious springtime dinner!