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Grilled Brie with Grilled Corn and Mango Salsa

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

I love finding recipes that nearly knock me out of my chair and get lodged into my brain so tightly that they MUST be made within the week. It’s an extra bonus if it ends up being as good as it looks.

One of my favorite things ever is ooey-gooey brie. Grilled corn is also up there. So is mango salsa. And bacon. (Clearly.) So you can imagine my reaction when I saw the Grilled Brie with Grilled Corn and Mango Salsa recipe from TK member Justine.

I believe I shrieked out loud.

It never occurred to me to grill brie. Or pair it with a salsa. Or put bacon in mango salsa. The whole thing almost made my head explode—in the best way possible. It’s brilliant. And it was like summertime on a platter.

Luckily it’s not hard, either. Here, I’ll show you!

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Brie, fresh corn, crispy bacon. (Wow, we could stop there and make something tasty, couldn’t we?) Also, mango, avocado, tomato, fresh cilantro, onion, lime, jalapeno, cumin, and salt.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Start by dicing the mango, tomato, onion, and avocado. It helps if they’re all roughly the same size.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Now prep the jalapeno by cutting the top off, slicing it in half, removing the seeds, and mincing. You don’t have to remove the seeds if you want it spicy. I have small children who are still in “spicy food training” so I removed most of mine.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Now chop the cilantro. Throw the cobs on a hot grill for several minutes and turn them a few times until you get a few charred spots. Let them cool and remove the corn from the cobs with a sharp knife.

Yes, this takes some prep work, but you’re seriously almost done. I hope you have some chips ready.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Combine everything you just prepped, along with the bacon, into a bowl.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Add the cumin.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

And the salt.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

And the lime. Start with a half lime and add more later if you think it needs it.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Give the whole thing a stir. Then stand back in awe because it’ll be the prettiest bowl of food you’ve ever seen.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Now the brie. Is your grill still hot? Good.

Remove the brie from the package and take off any foil/paper it is wrapped in.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Place it on a sheet of aluminum foil.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Wrap it tight. Then cook it on the grill, flipping once, until it has warmed and is slightly gooey, but not too gooey or it’ll fall apart when you try to take it out of the foil.

Alternately, if you’re using a stove-top grill pan, you can put the brie right on the pan instead of covering it with foil. And you’ll have pretty grill marks like Justine’s brie.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

This doesn’t look very grilled but I promise it’s nice and warm on the inside. Place the brie on a serving dish.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Spoon some of that gorgeous salsa over the top. You can be liberal with this. You’ll have GOBS of salsa leftover. If you’d rather not have gobs of salsa leftover, then cut the salsa part of the recipe in half.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Throw some chips in there and try to restrain yourself if you are expecting company.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

If not, then eat away. I would recommend having another person with you so you don’t end up eating the entire thing yourself.

Just, um, a warning. It can happen.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Because it’s really hard to stop eating this. It’s like deconstructed nachos with fancy cheese. And it tastes every bit as good as you think it will. Maybe even better.

You should definitely check out Justine’s TK recipe box! I just saw about six things I want to make. (Chipotle Baked Sweet Potato Fries? Yes, please.) You can also find her over on her blog, Cooking and Beer.

 
 

Printable Recipe

See post on Justine Sulia (Cooking and Beer)’s site!
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Difficulty: Easy

Servings: 8

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Description

This grilled brie is the perfect appetizer to serve at your next party!

Ingredients

  • 2 ears Corn, Cleaned
  • 1 whole Jalapeño, Seeds And Stem Removed, Diced Small
  • ¼ cups Red Onion, Diced Small
  • 1 whole Large Mango, Pitted And Skin Removed, Diced
  • 1 whole Tomato, Seeds Removed, Diced
  • 1 whole Large Avocado, Pitted And Skin Removed, Diced
  • 3 slices Thick-cut Bacon, Cooked Until Crisp, Chopped (May Be Omitted For A Vegetarian Version)
  • ¼ cups Fresh Cilantro, Chopped
  • 1 Tablespoon Lime Juice
  • ½ teaspoons Salt
  • 1 teaspoon Sugar
  • ½ teaspoons Cumin
  • 8 ounces, weight Brie Cheese Wheel
  • Toasts Or Tortilla Chips (for Serving)

Preparation Instructions

Preheat grill or grill pan to medium-high heat. Wrap corn in foil and place on the grill. Grill until warm, about 5-6 minutes, turning the cobs often. Remove from heat and set aside to cool slightly. Decrease the heat on grill or grill pan to medium-low.

Once the corn is cool enough to handle, remove the kernels carefully.

To prepare the salsa, combine the corn kernels, jalapeño, red onion, mango, tomato, avocado, cilantro, lime juice, a dash of salt to taste, sugar and cumin in a medium bowl. Add bacon (if using) and toss to combine. Set aside.

Now it’s time to grill your brie. If you are using a grill pan, you may place the brie directly on a greased grill pan. Cook for 4-5 minutes on each side or until you have nice grill marks and the center is warm. If you are using an actual gas or charcoal grill, wrap the brie in foil and grill for 10-12 minutes or until the brie is warm and “oozy.” Be careful to not place the brie directly over an open flame without being wrapped in foil as the paper is subject to burn.

Serve the brie topped with corn and mango salsa with toasts or tortilla chips. Enjoy!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Singapore Noodles (Singapore Mei Fun)

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

As much as I love eating out, I can’t help but mentally calculate the meal I could have prepared at home for the cost of the meal in the restaurant. That meal in my head is usually much larger and consists of higher quality food. Often it ends up tasting better and costing less. Plus, it’s almost always healthier when made at home.

That being said, I don’t miss having someone else do the work and clean up the mess when it’s all over. I suppose that’s what we pay for when we eat out. Not having a toddler clinging to my legs is sometimes worth the extra cost.

Having small children definitely helps with the temptation to eat out frequently. So does finding popular restaurant or take out recipes to prepare at home. Enter: Singapore Noodles (Singapore Mei Fun) from Tasty Kitchen member Sarah

You’ll be glad you stayed home for this. I promise.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

First you’ll need a bunch of stuff. Nothing too hard to find, though. You’ll need medium uncooked shrimp (peeled, tail-on), Napa cabbage, a red onion, soy sauce (or tamari), sesame seed oil, rice noodles (I used Maifun rice sticks), coconut oil (or any other heat-safe oil), curry powder, eggs, salt, carrots, and green onions. The recipe also calls for Chinese sausage. I don’t recall ever seeing Chinese sausage in a store in Northern Nevada and taking small children on a hunt around town is about as fun as taking them to a nice restaurant. So, I used smoked deli ham like Sarah suggested. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

If your shrimp is frozen (like mine was), put them in a sieve and run tepid water over them for a minute or so until they soften. I left mine sitting in the sink for several minutes while I gathered the rest of the ingredients. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Once the shrimp is fully thawed, pull the tails off. Then, run the tip of your knife along the inside curve of each shrimp to remove the intestinal tract. (Yep, that’s what that is. Gross, huh?) This really doesn’t take long. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Now we start prepping the vegetables. This recipe is rather heavy on the chopping, but the cooking time is super quick and easy. It all balances out!

Slice the Napa cabbage into skinny ribbons.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Shred the carrots and slice the green onions thinly.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Trim, peel, and slice the red onion. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Slice up that deli ham, too. 

Chopping is over! We survived!

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Now crack the eggs into a bowl and give them a good whisk. Pour them into a small nonstick skillet, and cook until eggs are done, flipping halfway through. You want to make an omelet-like form instead of a scramble, so don’t move them around while they cook. 

Transfer them to a cutting board and … oh. I guess we do have a little chopping left. But it’s super quick. Cut the eggs into ribbons.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Place the rice noodles in a bowl of hot water. Let them sit for 5 minutes or until they become pliable but still too crunchy to eat. If you leave them in too long, they’ll turn to mush when you cook them. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Alrighty. We’ve got our ingredients prepped and ready to go. You could actually do this the night before and keep them refrigerated until you need them. That would be handy on a busy night and you’d have dinner on the table in less than 15 minutes.

Your family will think you’re a rockstar. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Grab your wok. Or large saute pan with high sides. Or some kind of deep skillet to keep everything in.

Bring the coconut oil to medium-high heat, then add the shrimp.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Add the ham. Stir them around and keep things moving as you add the other ingredients.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Now throw in the cabbage, red onion, and shredded carrots. 

I have to tell you. Trying to photograph a stir-fry step-by-step is an adventure. Seriously. Tossing vegetables into a screaming hot skillet and keeping them from burning while trying to get decent sort-of-in-focus photos through all the steam is wild. I like to live on the edge. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Once you get it all mixed together, add the curry. And stir again. 

There’s a reason why this is a stir-fry. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Add the rice noodles, breaking them apart as you put them in. Using your tongs, try to combine the rice noodles with the rest of the contents of the pan. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

If you spill, I won’t judge.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

We’re almost to the finish line! Add the soy sauce and sesame oil.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Add the green onions, salt, pepper, and egg ribbons. Stir those in gently. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Dump it all onto a platter and serve it up!

I have to say, this exceeded my expectations. I ADORE this meal. It was fun to make, and I love the bright colors from the spices and vegetables. It’s also light, but filling. You could even replace some noodles with more vegetables to add more of those vitamin things. If you don’t like shrimp, thinly sliced chicken or beef would also be good.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Thank you, Sarah, for giving me another reason to make a meal at home! 

Be sure to visit Sarah’s TK recipe box and her blog, The Woks of Life (I love that name) for more Chinese recipes!
 
Notes:
1. This recipe called for dried chiles which I initially omitted because my kids freak out when food has the slightest amount of heat. However, I added them anyway at the last minute, and I’m glad I did! Three peppers gave it just the right amount of tingle.
2. I doubled this recipe to feed our family of five and ended up with a lot of food. Enough for 6 adult servings. 

 
 

Printable Recipe

Singapore Noodles (Singapore Mei Fun)

See post on Sarah @ The Woks of Life’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 2

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You’ll find it on every takeout menu in America but it’s actually really easy to make at home! Try my dad’s authentic recipe.

Ingredients

  • 12 whole Shrimp (peeled, Deveined, And Butterflied)
  • 2 cups Soaked Rice Noodles
  • 2 whole Eggs (optional)
  • 3 cups Shredded Napa Cabbage
  • 1 whole Carrot
  • 1 whole Scallion
  • ½ whole Red Onion
  • 3 whole Dried Red Chiles (optional)
  • ⅓ cups Thinly Sliced Roast Pork, Ham, Or Chinese Sausage
  • 1 Tablespoon Oil
  • 1-½ Tablespoon Curry Powder
  • 2 teaspoons Salt
  • 1 Tablespoon Shaoxing Wine
  • ½ teaspoons Sesame Oil
  • ½ Tablespoons Soy Sauce
  • ¼ teaspoons White Pepper

Preparation Instructions

Rinse the shrimp and pat dry. Soak the rice noodles in cold water for 20 minutes. Drain the noodles just before you’re ready cook.

If you decide to use eggs in this, beat them in a bowl and make a thin omelet by cooking eggs in a hot oiled wok or nonstick skillet. Transfer to the cutting board and cut the omelet into thin strips about 2 to 3 inches long and set aside. Julienne the napa cabbage, carrot, and scallion. Thinly slice the red onion and set aside along with the dried chili peppers. Cut the Chinese sausage (or ham or pork) into thin pieces similar to the size of the carrots.

Heat the wok on the highest setting and add oil, sausage and shrimp and stir-fry for about 10 seconds. Add the dried chili peppers, carrot, napa cabbage and onion and stir-fry for about 30 seconds and then sprinkle the curry powder evenly over the mixture.

Add the rice noodles and while doing so, make sure you rip them into manageable 7- to 8-inch lengths for easy eating later. Add the salt and wine and mix well (about 1 to 2 minutes), making sure you firmly scrape the bottom of the wok with your spatula to prevent the noodles from sticking. A hot wok is a must to prevent sticking but ensuring that you scrape the bottom of the wok as you mix is an important technique.

The noodles should be taking on the rich color of the curry powder. Add the sesame oil, soy sauce, white pepper, scallions and the cooked egg if you decided to include it. Mix thoroughly again for another minute, plate and serve immediately!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Avatar of Natalie | Perry's Plate

Homemade Teriyaki Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

I don’t know about you, but I love making things from scratch—especially things that you’d normally buy at the grocery store. It tends to be a lot less expensive and more healthy when you do this. And it almost always tastes better. 

But it can also be a big pain in the rear. Once I ran out of homemade taco seasoning, curry powder, ranch dressing mix, chicken broth, marinara, and pancake mix. 

All in the same week.

After I spent a couple of days restocking, I decided I’d love to hire someone to keep my kitchen stocked with homemade staples. If I had to choose, I’d probably pick Tasty Kitchen member Laurie for the job. Cooking and baking from scratch is her gig! Plus, she’s super nice. (And she’d be fun to hang out with.)

Laurie’s recipe for Homemade Teriyaki Sauce caught my eye one day while browsing around Tasty Kitchen. I’m not a big fan of commercial teriyaki sauce because I find it way too sweet and full of other “stuff” I’d rather not eat, so making some from scratch really appealed to me.

I’m so glad I tried it! Laurie’s version is light and perfectly sweet. Luckily, it’s super easy. Here, I’ll show you.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

You’ll need pineapple juice, ground mustard, pepper, fresh garlic, fresh ginger, soy sauce, and a sweetener.

If you happen to have allergies or avoid certain types of foods, you can do some substitution here. Because we avoid soy products and refined sugar, I used coconut aminos (a milder alternative to soy sauce) and coconut sugar (a less processed sweetener that has a similar taste to brown sugar). 

Also, if you can’t have pineapple juice, then Laurie suggests white grape juice as a good alternative. 

Just be sure to use fresh ginger and garlic!

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

First, peel the garlic and ginger and mince it in your food processor. You can also use a knife if you like. Just make sure the pieces are really small.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Add the sugar. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Add the soy sauce. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

And the ground mustard. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

And the pepper. Then give the whole thing a thorough buzz.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Pour it into a quart-sized jar. I used a Mason jar because I’m in love with them.

Seriously. I have a drawer in my kitchen dedicated to mason jar lids and rings. You’d think that I also do my fair share of preserving, but I don’t. I’m just a weirdo.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Now pour in the pineapple sauce and give it a good shake.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

Aaand … that’s it. Voilà! Teriyaki sauce. It’s ready to use!

I noticed that mine is considerably lighter in color than Laurie’s. I think it’s because coconut aminos is lighter in color than soy sauce.

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

You can use this like you would regular teriyaki sauce.

One night I had some naked drumsticks staring at me and begging for a marinade. 

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

After a good salt and pepper shower, I poured about a cup of the teriyaki sauce on them and let them sit for a while. (It really wasn’t that long, and I’d definitely let them marinate for several hours next time.)

 
 
 
Tasty Kitchen Blog: Homemade Teriyaki Sauce. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laurie of Simply Scratch.

After baking for about 40 minutes, we ended up with this: juicy, tender, flavorful chicken and some CRAZY good pan sauce that my kids practically licked off their plates! 

(Did you know pineapple juice is a natural meat tenderizer? It has something to do with the enzymes in the fruit, but don’t ask me how. That’s as scientific as I get.)

I’ve also used it in a vegetable and pineapple stir-fry and on some foil-packet grilled salmon. I think it’s safe to say that this will be a regular pantry staple. Luckily it keeps for about a month in the fridge!

Thanks so much, Laurie! Be sure to check out Laurie’s TK recipe box as well as her own beautiful blog, Simply Scratch, for more from-scratch recipe inspiration.

 
 

Printable Recipe

Homemade Teriyaki Sauce

See post on Laurie {Simply Scratch}’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

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Description

Who knew making your own teriyaki sauce was THIS easy?

Ingredients

  • 2 cloves Fresh Garlic, Smashed, Peeled And Roughly Chopped
  • 1 Tablespoon To 2 Tablespoons Fresh Ginger, Peeled And Roughly Chopped
  • ¼ cups Dark Brown Sugar
  • ½ cups Tamari Or Soy Sauce
  • ½ Tablespoons Dry Mustard
  • ¼ teaspoons White Pepper
  • 2 cups Pineapple Juice

Preparation Instructions

Place the chopped garlic and ginger in a blender or food processor and pulse to mince.

Add the brown sugar, tamari, dry mustard and white pepper into the food processor with the garlic and ginger and pulse until combined and the sugar is dissolved.

Pour the tamari/garlic/ginger mixture into a large jar and add in the juice. Shake and store in the fridge for a month (maybe longer)!

Note: Use tamari instead of soy sauce to keep this gluten free. Also white grape juice can be substituted for the pineapple juice if in a pinch!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Paleo Brownies

Posted by in Baking

Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Some days I really want a brownie. Okay, most days I really want a brownie, but making brownies all the time would be a dangerous thing for me. I have very little self-control when there are baked goods sitting on my counter, and I end up eating them for breakfast.

No bueno.

Enter: Paleo Brownies by TK member elanaspantry. Elana is known for her almond flour recipes and paleo-focused blog and cookbooks. I’ve been reading her blog for several years and have had a lot of luck with her recipes. I think she has magical powers.

These chocolatey bites were just the thing to curb my brownie cravings without completely falling off the healthy wagon. They’re naturally sweetened, grain-free, and dairy-free. Can’t get much better than that.

Plus, they have a rich, dark, chocolate flavor. I like my chocolate (and my brownies) dark.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

You’ll need eggs, baking soda, vanilla stevia, coconut oil, blanched almond flour, dates, 100% cacao baking chocolate, and salt.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

First, put the almond flour, salt, and baking soda in the work bowl of a food processor. My food processor has a 9-cup bowl. You may be able to get away with a 7-cup bowl but I wouldn’t go smaller than that.

Did I mention all of this is done in a food processor? No other dishes or pots and pans needed! If you don’t have a food processor, go buy one.

Joking. (Kinda.)

You can make it without a food processor, but you’ll have to tweak the instructions a bit. I’ll help you out when we get to that point.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Chop the chocolate into smaller pieces and add them to the food processor.

If you don’t have a food processor, melt the chocolate over low heat and stir it into the almond flour mixture.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Pulse the mixture until it resembles wet sand and all of the large chocolate chunks have been broken down.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Now for the dates. If your dates aren’t pitted, you’ll need to remove the pits. It’s super easy. Just rip them in half and pull the pits out.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Add the date halves to the food processor.

If you (still) don’t have a food processor, jump in your car and grab one. I’ll wait.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Pulse the mixture until (again) it looks like wet sand and the dates are broken up well.

No processor, still? You’ll need to chop those babies up really small. As in, mince. Then stir them into the mixture.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Time for eggs! The recipe suggested three eggs, but my eggs were on the small side, so I used four. Blend the mixture again!

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Add the vanilla stevia.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

And coconut oil. I’ve made this with coconut oil in both liquid and solid form. It didn’t make a difference in the end.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

After the last blend, it should be thick and look something like this.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Transfer the mixture into a greased 8 or 9-inch square baking pan. I used coconut oil spray to grease my pan.

Bake as directed in the recipe until an inserted toothpick comes out clean.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Here they are after baking! I was ready to dive into these when I read, “Allow brownies to cool for 2 hours, then serve.”

DEVASTATION.

After making these a few times, I trust Elana. They taste much better after they’ve been sitting around a while. I thought the flavor was even better the next day. So wait, if you can. If you can’t, I won’t judge.

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

They come out of the pan and slice so well, too!

 
 
 
Tasty Kitchen Blog: Paleo Brownies. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Elana of Elana's Pantry.

Thanks so much, Elana, for a healthier alternative to one of my favorite treats!

Go check out Elana’s TK Recipe Box as well as her blog, Elana’s Pantry for more paleo recipes and naturally-sweetened grain-free treats!

Notes:
These were slightly more cakey than I like my brownies to be, so I decided three eggs was better, even if said eggs were small. Also, if you reduce the baking time by a few minutes the texture is even more fudgy—which is my favorite.

 
 

Printable Recipe

Paleo Brownies

See post on elanaspantry’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Difficulty: Easy

Servings: 16

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Description

These dark chocolate brownies are lightly-sweetened with dates and packed with other Paleo perks such as coconut oil.

Ingredients

  • 1 cup Blanched Almond Flour
  • ¼ teaspoons Celtic Sea Salt
  • ¼ teaspoons Baking Soda
  • 4 ounces, weight Baking Chocolate, 100% Cacao
  • 7  Medjool Dates
  • 3  Eggs
  • ½ cups Coconut Oil
  • ½ teaspoons Vanilla Stevia

Preparation Instructions

Preheat oven to 350°.

In a food processor, pulse together almond flour, salt and baking soda. Add the squares of dark chocolate and pulse until you reach the texture of coarse sand. Add the dates and pulse until you reach the texture of coarse sand. Add eggs and pulse to combine. Add coconut oil and stevia and pulse until mixture is smooth.

Transfer mixture to a greased 8 x 8 inch baking dish. Mixture will be very thick so you’ll need to smooth it with a spatula.

Bake at 350°F for 18-22 minutes. Remove from oven and set dish on a rack. Allow brownies to cool for 2 hours, then serve.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

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