Peach Crumble

Even though we are getting into Fall, peaches still haven’t gone out of style! What could be more perfect on a cloudy, chilly day than a bowl of warm, gooey Peach Crumble topped with a scoop of vanilla ice cream that is just starting to melt? Sounds perfect to me! The peaches cook down and caramelize with the sugars and cinnamon to make a peachy, gooey, decadent base that is topped off with an almond crumble that resembles a crunchy, almond sugar cookie. Top it all off with vanilla ice cream and you have Peach Crumble heaven.

Peach Crumble - KJ & Company

This is one of those simple recipes to keep on hand. In fact, my dad told me precisely, “Don’t ever lose this recipe!” And I don’t intend to! ūüôā It’s recipes like this Peach Crumble that just bring you warmth and happiness – it’s a comfort food that fills your cup up.

Peach Crumble - KJ & Company

Even if we are getting out of fresh peach season, you could easily sub frozen peaches for this recipe. That way, you can have Peach Crumble year round! Sounds like a deal to me.

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Peach Crumble

Peach Crumble - KJ & Company

What could be more perfect on a cloudy, chilly day than a bowl of warm, gooey Peach Crumble topped with a scoop of vanilla ice cream that is just starting to melt? The peaches cook down and caramelize with the sugars and cinnamon to make a peachy, gooey, decadent base that is topped off with an almond crumble that resembles a crunchy, almond sugar cookie. Top it all off with vanilla ice cream and you have Peach Crumble heaven.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

For the peach base:

  • 5 peaches, cored and cut into 1/4 thick slices
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon

For the crumble topping:

  • 1 1/4 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1 stick (8 tablespoons) butter, melted
  • 1/2 cup sugar

Instructions

  1. Preheat your oven to 350 degrees. In a medium-sized bowl, toss together all of the ingredients for the peach base until the peaches are evenly coated with all of the ingredients. Set aside
  2. In a small bowl, combine all of the ingredients for the crumble topping. Use either a fork or a rubber spatula to mix all of the ingredients together until a buttery crumble forms.
  3. Pour the peach base into the bottom of a 9 or 10 inch pie dish. Evenly top the peaches with the crumble and bake for 45-50 minutes, or until the top of the crumble is slightly golden brown and the peaches are bubbling and caramelized.
  4. Enjoy slightly warm with vanilla ice cream.

Notes

  • You can leave the skin of the peaches on, or choose to peal them. I personally love to leave them on!
  • If you are subbing frozen peaches, do not defrost them prior to baking. Just follow the same steps of tossing them together with all of the peach base ingredients and then topping with the crumble and baking.

Peach Crumble - KJ & Company

Cheeseburger Meatloaf

Cheeseburger Meatloaf is a meatloaf-lover’s dream come true! Take one bite and your tastebuds will instantly take you to all the wonderful, nostalgic flavors of a cheeseburger. This cheddar cheese stuffed meatloaf is seasoned perfectly with a ketchup and mustard duo to take a classic meatloaf to a whole other level.

Cheeseburger Meatloaf - KJ & Company

Can you really go wrong with a cheese-stuffed meatloaf? I think not. Growing up, my mom would always cover the top of her meatloaf with a nice glaze of ketchup, so the tradition just had to continue! During the baking process, the ketchup gets all sorts of gooey and caramelized and is so dang good. It’s the perfect topping for this Cheeseburger Meatloaf!

Cheeseburger Meatloaf - KJ & Company

Just like everything else that is right in this world, meatloaf is best served with some mashed potatoes. These Sour Cream Smashed Potatoes are perfect companion, if you ask me. Grab a fork and get a perfect bite full of meatloaf and mashed taters. Your tastebuds will thank me later. If you by chance have any leftovers of this meatloaf, it makes great chili! I crumbled my leftovers, tossed them in a crockpot with all my chili ingredients and left it to simmer low and slow. It was a perfect, flavor-loaded chili!

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Cheeseburger Meatloaf

Cheeseburger Meatloaf - KJ & Company

Cheeseburger Meatloaf is a meatloaf-lover’s dream come true! Take one bite and your tastebuds will instantly take you to all the wonderful, nostalgic flavors of a cheeseburger. This cheddar cheese stuffed meatloaf is seasoned perfectly with a ketchup and mustard duo to take a classic meatloaf to a whole other level.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

  • 3 pounds ground hamburger (I did 85/15)
  • 1 small onion, finely diced
  • 2 eggs
  • 1/3 cup bread crumbs
  • 2 tablespoons seasoned salt
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons yellow mustard
  • 5 oz sliced cheddar cheese
  • 1/2 cup ketchup

Instructions

  1. Preheat your oven to 375 degrees. In a large bowl, combine the hamburger, onion, eggs, breadcrumbs, seasoned salt,¬† Worcestershire and mustard. Using your hands, lightly mix together all of the ingredients until just combined. You don’t want to over-mix the meatloaf as it will get dense when cooking.
  2. Line a baking sheet with parchment paper. Divide the meat mixture evenly in half and form half of it into a 11×4 inch rectangle on the baking sheet. Evenly place the cheese slices on top of the first layer of meat on the baking sheet, leaving 1/2-1 inch of the meatloaf exposed on all sides so that you will be able to crimp the top half of the meatloaf to the bottom half.
  3. Evenly form the other half of the meatloaf mixture on top of the bottom half and the cheese layer. Pinch all the sides closed completely to seal the cheese inside. You will also want to make sure that the top of the meatloaf doesn’t have any cracks in it as well, as it could be a place for the cheese to try to escape. Top the meatloaf evenly with the ketchup.
  4. Bake the meatloaf for 50 minutes – 1 hour, or until a thermometer inserted into the middle reads 160 degrees. Remove the meatloaf from the oven and allow to cool and set for about 10 minutes prior to cutting and serving.

Notes

  • Best served with pickles

Cheeseburger Meatloaf - KJ & Company Cheeseburger Meatloaf - KJ & Company Cheeseburger Meatloaf - KJ & Company

Sour Cream Smashed Potatoes

Mashed potatoes are a classic side dish. But, Sour Cream Smashed Potatoes are a delicious spin on a classic! Baby Yukon gold potatoes and baby red potatoes are boiled until soft, then smashed up with creamy sour cream, butter and salt and pepper to make a simple, yet satisfying side dish. I love “smashing” the potatoes instead of “mashing” them, as you will get bites of smooth and creamy mashed potatoes swirled with bits of tender potatoes waiting to be devoured.

You can easily whip these up for any weeknight meal, date night or even for the holidays!

Sour Cream Smashed Potatoes - KJ & Company

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Sour Cream Smashed Potatoes

Sour Cream Smashed Potatoes - KJ & Company

Mashed potatoes are a classic side dish. But, Sour Cream Smashed Potatoes are a delicious spin on a classic! Baby Yukon gold potatoes and baby red potatoes are boiled until soft, then smashed up with creamy sour cream, butter and salt and pepper to make a simple, yet satisfying side dish. I love “smashing” the potatoes instead of “mashing” them, as you will get bites of smooth and creamy mashed potatoes swirled with bits of tender potatoes waiting to be devoured.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

  • 1.5 pounds baby Yukon gold potatoes
  • 1.5 pounds baby red potatoes
  • 3/4 cup sour cream
  • 5 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Place the potatoes into the bottom of a large pot and cover with enough water to cover the tops of the potatoes by a couple inches. Bring to a boil over medium/high heat and boil the potatoes until they are fork-tender, about 25 minutes.
  2. Drain the potatoes and place them into a large mixing bowl or bowl of an electric mixer. Add the sour cream and butter in with the potatoes. Using a stand mixer or a hand-mixer on low speed, mix the potatoes until they are somewhat smooth, but still have some small chunks of potato.
  3. Season to taste with salt and pepper. Enjoy!

Notes

  • You could add chopped green onions or chives to make a sour cream and onion version!

Cheeseburger Meatloaf - KJ & Company

Coconut Curry Braised Chicken

Serving up chicken for dinner is a classic approach, but serving up Coconut Curry Braised Chicken for dinner takes it to a whole new level! The crispy, seared chicken gets braised in a coconut curry sauce that is simmering full of flavor. From the slightly sweet coconut milk, to the bold red curry paste, to the hint of heat from a little cayenne, this braised chicken is bound to be a crowd favorite!

Coconut Curry Braised Chicken - KJ & Company

I love how naturally balanced the flavors are in this dish. The coconut milk calms down the red curry paste and cayenne to make the sauce oh-so velvety and delicious. It’s not too overwhelming in the curry department, so if you like the curry to punch you in the face, feel free to just simply add more to fit your fancy. If you have someone who doesn’t quite love the flavor of curry or has never tried it before, this is the perfect dish to start with!

Coconut Curry Braised Chicken - KJ & Company

Make it a complete meal by serving it up with a side of Coconut Cilantro Rice and naan bread (I always go for the garlic naan – so good!). You will definitely want something to mop all the extra, scrumptious sauce that is left on the plate, so naan bread is the perfect companion! You can make your own or go for the store-bought kind – either works! Fresh cilantro and lime wedges are the garnishes that really hit this dish out of the park.

Coconut Curry Braised Chicken - KJ & Company

I used chicken leg/thigh quarters for this recipe, but you could easily use whatever you have on hand! You could do just thighs, legs, breast or even cubed chicken. Give your tastebuds a whirl with this easy and delicious Coconut Curry Braised Chicken!

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Coconut Curry Braised Chicken

Coconut Curry Braised Chicken - KJ & Company

Serving up chicken for dinner is a classic approach, but serving up Coconut Curry Braised Chicken for dinner takes it to a whole new level! The crispy, seared chicken gets braised in a coconut curry sauce that is simmering full of flavor. From the slightly sweet coconut milk, to the bold red curry paste, to the hint of heat from a little cayenne, this braised chicken is bound to be a crowd favorite!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4

Ingredients

  • 3 – 3 1/2 pounds chicken leg/thigh quarters, or 4 chicken leg/thigh quarters
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • 1 small onion, finely chopped
  • 1 teaspoon chopped garlic
  • 2 tablespoons red curry paste
  • 1/4 teaspoon cayenne
  • 13.5 fl oz can unsweetened coconut milk, full-fat
  • Lime wedges for garnish
  • Fresh cilantro for garnish

Instructions

  1. Pat the chicken dry with a paper towel on all sides to insure a crispy skin when searing. Season both sides of the chicken generously with salt and pepper. In a large skillet or braising pan, heat the olive oil over medium heat. Add the chicken into the pan, skin side down. Sear the chicken until the skin is golden brown and crispy, about 5-8 minutes, before flipping. Being careful of oil splatter. Sear the other side of the chicken for the same amount of time, then transfer the chicken to a pan to rest.
  2. Reduce the heat slightly and add the diced onion into the pan. Sauté the onion until translucent, about 5 minutes. Add in the chopped garlic, red curry paste and cayenne. Stir to combine. Pour in the can of coconut milk into the pan and stir to combine all of the ingredients. Bring the sauce to a simmer and then nestle the chicken back into the pan, skin side up.
  3. Reduce the heat to low, cover the chicken with a lid and let simmer for 25 minutes. Remove the lid and let simmer for an additional 20 minutes to let the sauce reduce and thicken slightly. You can spoon the sauce over the top of the chicken during this process to insure the top of the chicken is basted in the sauce.
  4. Serve the chicken with rice, naan bread, lime wedges and fresh cilantro. Enjoy!

Notes

  • You can use any cut of chicken that you prefer. Just follow the same searing process of the chicken, making the sauce, and then nestling the chicken back into the sauce. If you use bone-in, skin-on chicken breasts, which are typically larger, you may have to adjust your cooking time to make sure they are cooked all the way through.
  • When you are searing the chicken, it can splatter oil, so you will need to do so with caution. Utilize a oil-splatter screen (if you have one) or a lid to guard yourself from the splatters when you are flipping the chicken.

Coconut Curry Braised Chicken - KJ & Company Coconut Curry Braised Chicken - KJ & Company

Salted Peanut Butter Scotcharoos

The fact that I’ve made these Salted Peanut Butter Scotcharoos three times in the past couple weeks just speaks for itself! Bring back all of your childhood memories in one bite of these Salted Peanut Butter Scotcharoos.¬† A chewy, peanut butter crispy cereal base is topped with decadent, melted dark chocolate and butterscotch chips and then lightly speckled with flaky salt to kick the flavors up a notch.

Salted Peanut Butter Scotcharoos - KJ & Company

One of the best things about this dessert, besides biting into one of them, is how simple they are to make! No baking required for this quick and scrumptious dessert recipe. They are a great for feeding a crowd, or just to have on hand. You could make them in advance and not even have to worry about dessert!

Salted Peanut Butter Scotcharoos - KJ & Company

I could get lost in the chocolatey-butterscotch swirls on top of the peanut butter crispy. The combination of dark chocolate and butterscotch is one of my favorites. I have to try hard to not eat all the chips before they are melted. What can I say? It’s a perfect combination!

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Salted Peanut Butter Scotcharoos

Salted Peanut Butter Scotcharoos - KJ & Company

Bring back all of your childhood memories in one bite of these Salted Peanut Butter Scotcharoos.  A chewy, peanut butter crispy cereal base is topped with decadent, melted dark chocolate and butterscotch chips and then lightly speckled with flaky salt to kick the flavors up a notch.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

  • 3 tablespoons butter
  • 1 cup peanut butter
  • 16 oz marshmallows, regular-sized
  • 7 1/2 cups puffed rice cereal
  • 10 oz dark chocolate chips
  • 11 oz butterscotch chips
  • 1 tablespoon flaky salt

Instructions

  1. In a large, deep pot or dutch oven, melt the butter over medium-low heat. Add in the marshmallows and stir to coat them with the melted butter. Melt the marshmallows on low heat until smooth, stirring consistently. Add in the peanut butter and stir until combined.
  2. Turn off the heat and mix in the puffed rice cereal until it is completely combined with the marshmallow mixture. Spray a 9×13 pan with cooking spray and press the mixture into an even layer in the pan with a rubber spatula.
  3. In a medium/large microwave-safe bowl, heat the dark chocolate and butterscotch chips together in 15-20 second increments, stirring with a spoon after each time, until they are melted smoothly together. Be careful to not over-microwave them as it will cause them to clump up instead of being smooth. It is best to under-microwave the chips and stir them until they are completely melted than to over-microwave. About 45 seconds – 1 minute combined max.
  4. Evenly spread the chocolate/butterscotch mixture over the top of the peanut butter crispy bottom. Sprinkle the top of the melted chocolate and butterscotch evenly with the flaky salt. Let the Salted Peanut Butter Scotcharoos set for at least 2-3 hours prior to cutting and serving.

Notes

  • If you like more salt, then you can easily use more than just a tablespoon – its up to you!
  • If you are making these a day in advance prior to serving, let the melted chocolate/butterscotch cool and set for about 2-3 hours prior to covering the pan with plastic wrap. Store in a cool, dry place but do not refrigerate.

Salted Peanut Butter Scotcharoos - KJ & Company Salted Peanut Butter Scotcharoos - KJ & Company Salted Peanut Butter Scotcharoos - KJ & Company

Pumpkin Banana Bread

Fall is in full swing and you know what that means: all things PUMPKIN! This Pumpkin Banana Bread is the perfect baked good to fill your house with warmth and want to make you go back for another slice. The wonderful combination of cozy cinnamon and nutmeg pair perfectly with the delightful pumpkin and fruity banana. Slice into it when it is ever-so-slightly still warm from the oven, smear a little bit of soft butter across it and you have the most scrumptious bite of Pumpkin Banana Bread.

Pumpkin Banana Bread - KJ & Company

Pumpkin and banana pair perfectly together. They both deliver a slightly sweet flavor that our tastebuds know so well. Put them together and you have a match made in heaven. Your house will smell like one of those wonderful autumn candles with this Pumpkin Banana Bread baking away in your oven.

Pumpkin Banana Bread - KJ & Company

This recipe is perfect for breakfast, an afternoon snack, or could easily be turned into a dessert with a scoop of vanilla ice cream on top and a caramel drizzle. We are in a no judgement zone here – all things go.

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Pumpkin Banana Bread

Pumpkin Banana Bread - KJ & Company

This Pumpkin Banana Bread is the perfect baked good to fill your house with warmth and want to make you go back for another slice. The wonderful combination of cozy cinnamon and nutmeg pair perfectly with the delightful pumpkin and fruity banana. Slice into it when it is ever-so-slightly still warm from the oven, smear a little bit of soft butter across it and you have the most scrumptious bite of Pumpkin Banana Bread.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 4-6

Ingredients

  • 2 sticks (16 tablespoons) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 ripe bananas
  • 1/2 cup pumpkin pure√©
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat your oven to 350 degrees. In a bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about a couple minutes. Turn the mixer speed down to low and mix in one egg at a time, making sure to wipe down the edges of the bowl in between each addition.
  2. With the mixer speed on low, add in the ripe bananas until they are combined. Add in the pumpkin pureé and vanilla extract and mix to combine. In a small bowl, mix together the flour, baking soda, salt, cinnamon and nutmeg. With the mixer speed on low, slowly add the flour mixture into the wet mixture until completely combined.
  3. Pour the batter into a greased and lined bread loaf pan and bake for 30 minutes.
  4. After 30 minutes, reduce the heat to 325 degrees and bake for another 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Let the bread cool for 10-15 minutes before turning it out onto a cooling rack to cool completely.

Notes

  • After cooling completely, this Pumpkin Banana Bread can be stored in an air-tight bag or container for a couple days.
  • The reduced temperature half way through the baking process is to prevent the exterior of the bread from baking/browning too quickly before the interior is cooked all the way through.

Pumpkin Banana Bread - KJ & Company Pumpkin Banana Bread - KJ & Company Pumpkin Banana Bread - KJ & Company

Peach Cobbler Cookie Bars

Peach season is one of my favorite times of the year! We’re getting towards the end of it, but there’s still plenty of time to whip up a batch of these Peach Cobbler Cookie Bars! All the wonderful, gooey, sweet flavors of a peach cobbler are nestled on top of a buttery, almond cookie base that takes after a sugar cookie. Top it all of with a classic crumbly, buttery, crunchy topping and you have the perfect trio!

Peach Cobbler Cookie Bars - KJ & Company

A peach cobbler that is portable and you can grab with one hand, how much better does it get?! Another fantastic feature about these cookie bars is that they can be made year round. If you don’t have access to fresh peaches, you can thaw out frozen peaches (and drain of excess liquid), or open a can of pre-made peach pie filling! A fuss-free dessert is the way to my heart.

Peach Cobbler Cookie Bars - KJ & Company

With the holidays right around the corner and the time of year we tend to gather with friends and family more, these Peach Cobbler Cookie Bars would be the perfect addition to your dinner table! Serve them slightly warm and top them off with a scoop of vanilla ice cream. To get the perfect bite, let the ice cream melt slightly on top of your warm Peach Cobbler Cookie Bar, dig your spoon straight through the creamy, cold ice cream, crunchy topping, gooey peach filling and land at the bottom of a soft, dreamy cookie base.

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Peach Cobbler Cookie Bars

Peach Cobbler Cookie Bars - KJ & Company

All the wonderful, gooey, sweet flavors of a peach cobbler are nestled on top of a buttery, almond cookie base that takes after a sugar cookie. Top it all of with a classic crumbly, buttery, crunchy topping and you have the perfect trio! Peach Cobbler Cookie Bars are a perfect way to let the classic flavors of a peach cobbler shine.

  • Author: KJ & Company - Kate Poskochil

Ingredients

For the cookie base:

  • 1 stick butter (8 tablespoons), softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup flour, plus 2 tablespoons
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the peach filling: 

  • 5 peaches, cored and sliced into 1/4 inch slices
  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon

For the crumble topping:

  • 1/2 cup butter, melted
  • 1 cup flour
  • 1/4 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • Splash of almond extract

Instructions

Preheat your oven to 350 degrees.

For the cookie base:

  1. In the bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about a couple minutes. Wipe down the edges of the bowl with a rubber spatula, add in the egg and turn the mixer speed on low until combined. Add in both of the extracts and mix until combined.
  2. In a small bowl, combine the flour, baking soda and salt. With the mixer speed on low, slowly add the flour mixture into the butter mixture until a dough forms. Evenly spread the dough into the bottom of a 13×9 baking pan that has been sprayed and lined with parchment paper.

For the peach filling:

  1. In a medium bowl, toss the sliced peaches together with the brown sugar, flour and cinnamon until all the peaches are evenly coated.
  2. Pour the peach filling over the top of the cookie base that is in the 13×9 pan.

For the crumble topping:

  1. In a small bowl, mix together the melted butter, flour, cinnamon, sugar, baking powder and splash of almond extract until completely combined and a crumble forms.
  2. Evenly top the peaches with the crumble topping.
  3. Bake the Peach Cobbler Cookie Bars for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out mostly clean. Let cool slightly prior to cutting into bars. Serve warm with vanilla ice cream.

 

Notes

  • If you are using a pre-made peach pie filling, simply skip the first step and ingredients listed under the “For the peach filling” in the instructions category. You can pour the pre-made peach pie filling right over the top of the cookie base and top with the crumble topping.

Peach Cobbler Cookie Bars - KJ & Company Peach Cobbler Cookie Bars - KJ & Company

Grilled Spatchcock Chicken

This Grilled Spatchcock Chicken recipe was requested so many times, I just had to put it together for you all! If you follow along with me on Instagram (@kjandcompany), then you might have seen this Grilled Spatchcock Chicken pop up several times in my stories. You guys know how to ask for the good stuff, because this recipe is a classic to have up your sleeves! Grilled Spatchcock Chicken is simply a chicken that has been butterflied and had the backbone removed. This results in a perfect, easy and delicious way to grill up a chicken! No frills are necessary, because this recipe lets the taste of a grilled chicken speak for itself.

Grilled Spatchcock Chicken - KJ &Company

Sometimes simple food is the best food, and this recipe is case in point. The first few times that I grilled a spatchcock chicken for you on my Instagram stories, I didn’t actually have a recipe, but rather winged it and hoped it turned out ok. Which it always did, because how can you go wrong with a grilled chicken? You can’t. Actually, that’s a lie, because you can and I did so badly (insert laughing/crying face emoji). The first times that I made a spatchcock chicken was on my parent’s grill. It turned out perfectly and there wasn’t any fuss. So, I go home and try to recreate it again for a formal recipe and disaster struck so quickly that I walked back so dumbfounded into my kitchen from the grill as to what had just happened.

Grilled Spatchcock Chicken - KJ & Company

Every grill is different and I re-learned that very quickly when I was trying to recreate this Grilled Spatchcock Chicken recipe. Before I knew it, the whole chicken was up in flames and when I used my grilling tongs to move it to the other side of the grill, they slipped because I grabbed it in a hurry, forgetting that the back bone of the chicken had been removed (duh, Kate), and the flaming chicken flopped over into heaping mess on the metal side shelf of the grill and onto the wooden deck floor. I was so over it and in shock of what had actually happened that I turned the grill off, flopped the mangled, half-grilled chicken back on the grill, closed the lid and asked John to help me get rid of it when he got home. Yes, all the laughing/crying faces for me. You know that moment in¬†Julie & Julia where Julia has a melt-down on the kitchen floor with a chicken and its stuffing everywhere because she couldn’t even truss a chicken? Well…No crying was involved, but you could say that I was just done with cooking for that day.

Grilled Spatchcock Chicken - KJ & Company

So, I went back to the drawing boards, realized that my grill has a tendency to flame up quickly when grilling something as fatty/juicy as a whole chicken and was determined to make it work. If your grill is like mine, then you will most likely need to finish the chicken in the oven, which is what I ended up doing. But there is nothing wrong with that! You get all the wonderful flavor and grill marks from the grill, transfer the chicken to a baking sheet, cover it with foil, stick it in the oven and forget about it until you are ready to pull it out for dinner. Or, if you have a perfect grill like my parent’s that doesn’t flame up and make you want to have a cooking meltdown, you can easily finish this whole recipe on the grill. Start to finish. How great is that? Either way, you will have a delicious, simple and flavor-packed chicken on the table for dinner.

 

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Grilled Spatchcock Chicken

Grilled Spatchcock Chicken - KJ &Company

Grilled Spatchcock Chicken is simply a chicken that has been butterflied and had the backbone removed. This results in a perfect, easy and delicious way to grill up a chicken! No frills are necessary, because this recipe lets the taste of a grilled chicken speak for itself.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4

Ingredients

  • 3 1/2- 4 lb spatchcock chicken
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon seasoned salt
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat your grill to a medium heat. In a small bowl, mix together the rosemary, thyme, seasoned salt and olive oil until a paste forms. Set aside.
  2. Using a paper towel, pat the chicken dry. This will result in a crispy skin when the chicken is grilled. Evenly rub the chicken on both the skin side and the underside with the herb and seasoned salt mixture until evenly coated.
  3. Place the chicken on the grill skin side down and grill for about 20-25 minutes. Making sure to move or rotate the chicken every 5 minutes to prevent the skin from burning too much. Flip the chicken and grill on the bottom-side for 20-25 minutes following the same method of moving it around to prevent it from burning. Grill the chicken for roughly 45-50 minutes total, or until a thermometer inserted into the middle of the chicken reads 165 degrees.
  4. Remove from the grill and let rest a couple minutes before carving.

Notes

  • If you have a grill that has a tendency to flame up too much, you will need to finish the chicken in the oven. Simply grill the chicken for about 5-7 minutes on each side to get good grill marks and flavor, then transfer it to a baking sheet, cover it with foil and bake in a 400 degree oven for about 30 minutes or until a thermometer inserted into the middle reads 165 degrees.
  • If you have a grill pan or grate, you could also place the chicken on top of that to help keep it from burning too quickly. Follow the same instructions of moving it around the grill every 5 minutes or so to keep it from flaming up.
  • Since the chicken has been butterflied and had the backbone removed, it makes it much easier to carve than a whole chicken!

Grilled Spatchcock Chicken - KJ & Company Grilled Spatchcock Chicken - KJ & Company

Pesto Pappardelle

If your garden or herb box is overflowing with basil right now, this is just the recipe for you! Pesto Pappardelle is a simple recipe that lets the vibrant flavors of fresh basil and tomatoes shine. Perfect for a fresh, summer meal! Even if you don’t have basil growing like weeds in your back yard, this recipe is just as delicious with store-bought basil and tomatoes.

Pesto Pappardelle - KJ & Company

A classic basil pesto swirled together with pappardelle pasta, bursting tomatoes and topped with a generous amount of parmesan cheese to make a delightfully delicious meal. You could easily top this pasta off with some grilled chicken or shrimp to make it more of a complete meal, but it sure is delicious on it’s own!

Pesto Pappardelle - KJ & Company

Even though this is a classic summer dish, it can easily be made any time of the year. Most grocery stores keep a fresh stock of basil and tomatoes year-round, so you should be all set to go.

Pesto Pappardelle - KJ & Company

Grab a fork and swirl up a big ol’ bite of this Pesto Pappardelle and do your happy dance.

 

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Pesto Pappardelle

Pesto Pappardelle - KJ & Company

If your garden or herb box is overflowing with basil right now, this is just the recipe for you! Pesto Pappardelle is a simple recipe that lets the vibrant flavors of fresh basil and tomatoes shine. Perfect for a fresh, summer meal! Even if you don’t have basil growing like weeds in your back yard, this recipe is just as delicious with store-bought basil and tomatoes.

 

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 5

Ingredients

  • 4-5 cups fresh basil
  • 3/4 cup extra virgin olive oil, plus 1 teaspoon
  • 1/2 cup parmesan cheese
  • 1/4 cup pine nuts
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • Pepper to taste
  • 16 oz pappardelle pasta
  • 1 1/2 cups baby heirloom tomatoes, halved
  • 1 teaspoon chopped garlic

Instructions

  1. In a high-speed blender or food processor, blend together the basil, extra virgin olive oil, parmesan cheese, pine nuts, lemon juice and salt until smooth and a pesto forms. If the mixture is too dry, slowly add in an additional 1/4 cup of olive oil until desired consistency is reached. Season to taste with pepper.
  2. In a large pot of boiling water, cook the pappardelle pasta according to package instructions. Drain and set aside.
  3. Meanwhile, heat the remaining teaspoon of olive oil in a medium sauté pan over medium heat. Add in the tomatoes and garlic and sauté for a couple minutes. Pour the pesto into the pan with the tomatoes and toss to coat. Working in batches, add the pappardelle into the pesto sauce and toss until all the pasta is coated.
  4. Serve with additional fresh basil, parmesan cheese or tomatoes.

Pesto Pappardelle - KJ & Company Pesto Pappardelle - KJ & Company Pesto Pappardelle - KJ & Company

Double Chocolate Peanut Butter Cookies

Baking season is almost upon us! Although, I’m a strong believer that you can bake up a batch of cookies any time of the year, because cookies are always a good choice! Now, let’s talk about these Double Chocolate Peanut Butter Cookies. A decadent chocolate cookie swirled together with chocolate chips and gooey peanut butter to make a match made in heaven. You can never go wrong with chocolate and peanut butter if you ask me!

Double Chocolate Peanut Butter Cookies - KJ & Company

These cookies bake up to a pillowy perfection. Even though they are decadently delicious the way that they are, you could easily frost these cookies with a chocolate or peanut butter frosting. Or just smear them with some extra peanut butter, because more peanut butter is always a good decision!

Double Chocolate Peanut Butter Cookies - KJ & Company

Even though this Summer has been a golden one and I’ve been thoroughly enjoying eating my weight in watermelon and peaches, I can’t wait for Fall and Winter to roll around! Call me crazy, but Fall and Winter are my top two favorite seasons of the year! There’s just something about feeling cozy, comfort food and the holidays that make my heart happy. Plus, you don’t get judged for wearing UGG boots and yoga pants everywhere, so that’s basically a best-life circumstance.

Double Chocolate Peanut Butter Cookies - KJ & Company

Bake up a batch of these Double Chocolate Peanut Butter Cookies and enjoy them any time of the year!

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Double Chocolate Peanut Butter Cookies

Double Chocolate Peanut Butter Cookies - KJ & Company

A decadent chocolate cookie swirled together with chocolate chips and gooey peanut butter to make a match made in heaven. You can never go wrong with chocolate and peanut butter if you ask me!

 

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 22 cookies

Ingredients

  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (16 tablespoons) butter, softened
  • 2 eggs
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 10 oz dark chocolate chips

Instructions

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Add in the peanut butter and mix until smooth.
  2. With the blender speed on low, add in one egg at a time until completely combined, making sure to wipe down the edges of the bowl in between each addition.
  3. In a small bowl, mix together the flour, cocoa powder, baking soda and salt. With the blender speed on low, slowly add the flour mixture into butter mixture until completely combined and a dough forms. Using a rubber spatula, fold the chocolate chips into the dough.
  4. Scoop the cookie dough onto a non-greased cookie sheet using a rounded tablespoon scoop and about a couple inches apart from each other. Bake for 10-12 minutes, or until the cookies have set. Remove from the oven and transfer onto a cooling rack to cool down. Repeat until all the cookie dough is used.

Double Chocolate Peanut Butter Cookies - KJ & Company Double Chocolate Peanut Butter Cookies - KJ & Company

Chipotle BBQ Pulled Chicken Sandwiches

Step aside pulled pork sandwiches, because Chipotle BBQ Pulled Chicken Sandwiches are in town! Even though the pulled pork sandwich is a classic, these Chipotle BBQ Pulled Chicken Sandwiches are a fun and healthy way to twist things up! Chicken breasts are roasted with smoky chipotle and a sweet and zesty bbq sauce, shredded and tossed together with all the juicy goodness left over on the bottom of the pan to make a killer pulled chicken sandwich. The combination of the chipotle and the bbq sauce will tickle your tastebuds perfectly!

Chipotle BBQ Pulled Chicken Sandwiches - KJ & Company

What we ended up loving the most about this recipe, besides how scrumptious it is, is how versatile it can be! Serve it up one night as Chipotle BBQ Pulled Chicken Sandwiches, and then use the leftovers for tacos or fajitas! Since you have both the flavor profile of the chipotle and the bbq sauce, the pulled chicken can easily be transformed into different meals. How great is that?

Whip them up for a weeknight meal, bbq bash, Sunday dinner, or any time that you just need a simple, delicious, home cooked meal to put on the table.

 

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Chipotle BBQ Pulled Chicken Sandwiches

Chipotle BBQ Pulled Chicken Sandwiches - KJ & Company

Chipotle BBQ Pulled Chicken Sandwiches are a fun and healthy way to twist things up! Chicken breasts are roasted with smoky chipotle and a sweet and zesty bbq sauce, shredded and tossed together with all the juicy goodness left over on the bottom of the pan to make a killer pulled chicken sandwich. The combination of the chipotle and the bbq sauce will tickle your tastebuds perfectly!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

  • 2-3 pounds boneless, skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 cup bbq sauce of choice
  • 1 tablespoon chipotle powder
  • 1 teaspoon seasoned salt
  • 6 ciabatta rolls, or hamburger buns of choice
  • Toppings such as avocado, red onion, pickles, cheddar cheese, bleu cheese, sour cream, guacamole, coleslaw or salsa (the possibilities are endless!)

Instructions

  1. Preheat your oven to 400 degrees. In a small bowl, mix together the bbq sauce, chipotle powder and seasoned salt. Place the chicken breasts in the bottom of a 9×13 pan and evenly coat them with the olive oil. Pour the chipotle bbq sauce over the chicken and coat all sides completely.
  2. Cover with foil and bake for 30-40 minutes, or until the chicken is cooked all the way through or reaches a 165 degree temperature in the middle.
  3. Uncover the chicken and let it cool slightly. Using two forks, pull and shred the chicken and toss to combine with all the sauce on the bottom of the pan. Serve with desired rolls and toppings.

Notes

  • This recipe can easily be made in a slow cooker. Simply add all of your ingredients into the slow cooker and set the time for however long you need, I would say around 4-6 hours.
  • You can easily serve a crowd with this recipe! Just multiply it by however many people you need to serve.

Chipotle BBQ Pulled Chicken Sandwiches - KJ & Company Chipotle BBQ Pulled Chicken Sandwiches - KJ & Company

Grilled Asian Flank Steaks with Pineapple Salsa

I couldn’t be more excited about sharing this recipe, because it is definitely one of our new favorites! Grilled Asian Flank Steaks with Pineapple Salsa will become one of your new Summer grilling go-to’s! The steaks are marinated to have an Asian flare and then grilled to perfection, and then topped of with a sweet, spicy, zesty pineapple salsa to make your tastebuds sing! Simple ingredients paired together perfectly to create a delicious meal.

Asian Grilled Flank Steaks with Pineapple Salsa - KJ & Company

The inspiration for these flank steaks came from my mother-in-law and the delicious steaks she grilled up for the Fourth of July. I just knew I had to make them again! The flank steaks are marinated in a combination of soy sauce, honey and garlic to give them a salty, sweet and zesty flavor profile. The pineapple salsa is tossed together with fresh pineapple, sweet baby heirloom tomatoes, bright cilantro and peppery red onion to make the best topping you could imagine for these flank steaks.

Asian Grilled Flank Steaks with Pineapple Salsa - KJ & Company

These steaks are perfect to grill up for a weeknight meal for the family (or yourself), a weekend grill-out or a fun party meal. Your guests will love every bite and will be asking for more! How fun would it be to serve this up family style and let every one dig in? Count me in!

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Grilled Asian Flank Steaks with Pineapple Salsa

Asian Grilled Flank Steaks with Pineapple Salsa - KJ & Company

Grilled Asian Flank Steaks with Pineapple Salsa will become one of your new Summer grilling go-to’s! The steaks are marinated to have an Asian flare and then grilled to perfection, and then topped of with a sweet, spicy, zesty pineapple salsa to make your tastebuds sing! Simple ingredients paired together perfectly to create a delicious meal.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes + 1 hour marinating time
  • Cook Time: 10 minutes
  • Total Time: 30 minutes prep/cook time + 1 hour marinating time
  • Yield: Serves 5-6

Ingredients

  • 2 – 2 or 3 lb flank steaks
  • 1 cup soy sauce
  • 2 teaspoons chopped garlic
  • 1 teaspoon honey
  • 2 cups pineapple, cut into 1/2 inch pieces
  • 1 cup baby heirloom tomatoes, halved
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro

Instructions

  1. In a small bowl, whisk together the soy sauce, garlic and honey until combined. Place the steaks in a 13×9 pan and pour the marinade over the steaks, making sure all sides of the steaks get coated in the marinade. Cover and refrigerate for at least and hour, and up to a day in advance. Flip the steaks in the marinade half way through however long you are marinating to ensure all sides of the steaks are being marinated the same. Bring the steaks to room temperature prior to grilling.
  2. Preheat your grill to a medium-high heat. For a medium center on the steaks, grill them 4 1/2 – 5 minutes on each side, flipping only once for a total of about 10 minutes on the grill depending on desired doneness. Remove from the grill and let the steaks rest 5-10 minutes prior to cutting.
  3. While the steaks are cooking or resting, combine the pineapple, baby heirloom tomatoes, red onion and cilantro together in a medium bowl. Set aside.
  4. Once the steaks have rested, slice them into 1/4 inch slices against the grain of the flank steaks. Doing this will ensure tender cuts of meat. Pour any juices from the steak back over the cut pieces. Top the flank steaks with the pineapple salsa and serve.

Notes

  • The pineapple salsa can be made a day in advance and kept in the refrigerator until you are ready to serve.

 

Grilled Asian Flank Steaks with Pineapple Salsa - KJ & Company Grilled Asian Flank Steaks with Pineapple Salsa - KJ & Company Grilled Asian Flank Steaks with Pineapple Salsa - KJ & Company

Summer Sangria

Looking for the perfect Summertime drink to sip on underneath the sunshine? Look no further! This Summer Sangria really is Summer in a glass. You have fresh, juicy white peaches, strawberries and blueberries swirled into Pink Mascato and zesty lemon-lime soda. Don’t worry, there’s also a kick from the Peach Schnapps that gets poured in. Sweet, sweet Summertime.

Summer Sangria - KJ & Company

I originally whipped up a batch of this Summer Sangria last year after we moved into our new house and were unpacking all the boxes. My mom came over, we did a little afternoon sipping and laughed off having to unpack the rest of the boxes. Sometimes you just need a little, sweet break every now and again! Since then, I can’t tell you how many times I’ve thrown this Sangria together. Its simply quick and delicious. Whether you make it the day of or a day in advance, it will be just as good.

Summer Sangria is perfect for any weeknight sipping, patio party, weekend bonfire, family or friend gathering. It will be gone before you know it!

 

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Summer Sangria

Summer Sangria - KJ & Company

Looking for the perfect Summertime drink to sip on underneath the sunshine? Look no further! This Summer Sangria really is Summer in a glass. You have fresh, juicy white peaches, strawberries and blueberries swirled into Pink Mascato and zesty lemon-lime soda. Don’t worry, there’s also a kick from the Peach Schnapps that gets poured in. Sweet, sweet Summertime.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 1 hour refrigeration
  • Total Time: 20 minutes prep, 1 hour refrigeration

Ingredients

  • 1 bottle Pink Moscato wine
  • 1/2 cup Peach Schnapps (more can always be added for extra kick)
  • 3 white peaches, cored and sliced into 1/4 inch slices
  • 6 oz fresh blueberries
  • 8 oz fresh strawberries, quartered or sliced (about 6-8 strawberries depending on size)
  • 1 -12 oz can lemon-lime soda, such as Sprite

Instructions

  1. Combine all of the ingredients except the lemon-lime soda into a large pitcher and stir gently to incorporate all the flavors. Refrigerate for at least 1 hour or up to a day in advance.
  2. When you are ready to serve, add in the lemon-lime soda and stir gently to combine. Enjoy!

Summer Sangria - KJ & Company Summer Sangria - KJ & Company

Simple Roasted Chicken & Potatoes

I know, I know, it’s like 100 degrees everywhere and we’re smack-dab in the middle of Summer, but sometimes you just need a recipe for Simple Roasted Chicken & Potatoes. Don’t worry, regular summer programming will continue afterwards. PS: anyone else getting all excited for Amazon Prime Days coming up?! This gal is finally going to get herself some popsicle molds! And a natural light diffuser, because all these sunny days are killing me photography wise. But getting back to it, not matter what the weather is outside, putting a simple, down-home good recipe on the table is sometimes all you need. This Simple Roasted Chicken & Potatoes is just that: simply a roasted chicken and potatoes. No frills here, but honest flavors that make your heart happy.

Simple Roasted Chicken & Potatoes - KJ & Company

What’s so great about having these basic, but delicious recipes up your sleeve, is not only can you bring a good, home-cooked meal to the table, but you can also customize it to fit your schedule. Don’t have the time after work to roast the chicken in the oven? That’s ok, you can simply toss it in a slow cooker in the morning, set it on low and forget about it until dinner time. Have some extra veggies laying around that need to get used up? Toss them on in with the potatoes.

 

Simple Roasted Chicken & Potatoes - KJ & Company

Since this recipe has a fantastically simple base flavor, you can easily make it in advance and use it throughout the week as meal prep or to help you get multiple dinners on the table. One night you could turn it into fajitas, or quesadillas, or soup – the possibilities are endless! Plus, leftovers are never a bad thing if you ask me.

 

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Simple Roasted Chicken & Potatoes

Simple Roasted Chicken & Potatoes - KJ & Company

This Simple Roasted Chicken & Potatoes is just that: simply a roasted chicken and potatoes. No frills here, but honest flavors that make your heart happy.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: Serves 4-6

Ingredients

  • 2 1/2 – 3 pound chicken, neck and giblets discarded
  • 1 1/2 pounds assorted baby potatoes, cut into halves
  • 1 medium onion, roughly cut into 1 inch pieces
  • 1 tablespoon seasoned salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary

Instructions

  1. Preheat your oven to 425 degrees. Place the potatoes and the onions in an even layer on the bottom of large dutch oven (I used a 7 quart). Place the chicken on top of the onions and potatoes and pat the skin dry with a paper towel.
  2. Evenly season the chicken with the seasoned salt, dried thyme and dried rosemary. Place the lid on the dutch oven and roast the chicken for 45 minutes.
  3. After 45 minutes, reduce the oven heat to 400 and remove the lid. Roast the chicken for another 45-60 minutes, or until a thermometer inserted into the middle reads 165 degrees. Make sure you baste the chicken and the potatoes with the juices in the bottom of the pan every 10 minutes or so within the last 45-60 minutes of cooking. This will ensure a crispy skin on the chicken and keep it from drying out.
  4. Enjoy!

Notes

  • If your chicken skin starts to get too dark on one side when you are roasting it without the lid on, simply rotate the chicken every time you baste it so that all sides of the chicken cook evenly. You can also take the chicken down to a lower rack in the oven if or reduce the temperature slightly if it continues to brown too quickly.
  • For the assorted baby potatoes, I used baby Yukon Golds, baby red potatoes and baby purple potatoes. This can be switched up to match whatever you have available!

Simple Roasted Chicken & Potatoes - KJ & Company Simple Roasted Chicken & Potatoes - KJ & Company

Chipotle Chicken Kabobs with Avocado Sour Crema

Happy grilling season! It’s crazy that we are officially head on into Summer, and that means its time to crank out all the grilled goodies! And s’mores too, because obviously. These Chipotle Chicken Kabobs with Avocado Sour Crema will make all of your grilling dreams come true! An easy to prepare dinner that is bursting with flavor and disappears quickly. What more could you ask for? An avocado sour crema is what you can ask for. Grill up these Chipotle Chicken Kabobs, dunk or drizzle them with avocado sour crema and devour. Easy as that.

Chipotle Chicken Kabobs with Avocado Sour Crema - KJ & Company

Kabobs are such a fun and easy way to get dinner going. Even if you are new to grilling, kabobs are a good way to start! You have smaller pieces of meat that you are cooking, so you don’t have to worry as much about “doneness” as it will be easier to tell than grilling up a whole chicken. You only have to flip these bad boys once and then you are on your way to a delicious meal! I served these Chipotle Chicken Kabobs with Avocado Crema with my Coconut Cilantro Rice and it was out of this world delicious! Seriously, we ate it all and leftovers only lasted a day.

Chipotle Chicken Kabobs with Avocado Sour Crema - KJ & Company

These kabobs are perfect for any weeknight dinner, backyard bash, Fourth of July party or a weekend grill-out. They can feed a family or feed a crowd. They really are an all-in-one kind of meal! It’s also a perfect meal-prep option if you are looking to plan your meals in advance. Grill these up and enjoy them over the next couple days – if they last that long!

 

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Chipotle Chicken Kabobs with Avocado Sour Crema

Chipotle Chicken Kabobs with Avocado Sour Crema - KJ & Company

These Chipotle Chicken Kabobs with Avocado Sour Crema will make all of your grilling dreams come true! An easy to prepare dinner that is bursting with flavor and disappears quickly. What more could you ask for? An avocado sour crema is what you can ask for. Grill up these Chipotle Chicken Kabobs, dunk or drizzle them with avocado sour crema and devour. Easy as that. Simple ingredients put together in a delicious way!

  • Author: KJ & Company - Kate Poskochil

Ingredients

  • 2 1/2 lbs chicken breasts, cut evenly into 2 inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chipotle powder
  • 1 teaspoon seasoned salt
  • 3/4 cup sour cream
  • 1 large avocado, pitted and peeled
  • 1 tablespoon milk
  • 7 – 12 inch metal skewers

Instructions

  1. Preheat your grill to a medium-high heat. In a large bowl, toss together the chicken, olive oil, chipotle powder and seasoned salt until the chicken pieces are completely coated.
  2. Evenly divide the chicken pieces amongst the skewers, leaving a couple inches of room at the bottom of the skewers to allow you to flip and handle them easily. About 4-5 pieces of chicken per skewer.
  3. Grill the chipotle chicken kabobs for about 16 minutes total, flipping all of them half way through. If you are using a meat thermometer, the inside of the chicken should reach 165 degrees. If the chicken is getting too charred, reduce the heat of your grill. Every grill is different, so you will need to monitor them accordingly.
  4. While the chicken is grilling, place the sour cream, avocado and milk into a blender or food processor and blend until smooth. You may need to add a splash more of milk if it is too thick.
  5. Serve the Chipotle Chicken Kabobs with the Avocado Sour Crema. Enjoy!

Chipotle Chicken Kabobs with Avocado Sour Crema - KJ & Company Coconut Cilantro Rice - KJ & Company Chipotle Chicken Kabobs with Avocado Sour Crema - KJ & Company

Chocolate Chip Banana Cinnamon Crunch Muffins

Happy Sunday, friends! Chocolate Chip Banana Cinnamon Crunch Muffins may be a mouthful to say, but they are a mouthful of goodness! A perfectly, crunchy-topped banana muffin that is speckled with warm cinnamon and morsels of melty chocolate. Talk about a perfect combination! Make these for a weekend brunch, whenever you have ripe bananas sitting around, or for a quick weekday breakfast on the go.

Chocolate Chip Banana Cinnamon Crunch Muffins - KJ & Company

Everything’s right and good about these muffins. The crumbly, crunchy topping gives the right amount of texture as you bite into the muffin and sink your teeth into the sweet combination of banana, cinnamon and chocolate. Chocolate and cinnamon has always been a combination that I’ve loved. I think it started out from my grandma speckling her cinnamon rolls¬† with sweet chocolate chips instead of raisins for us kids. And the love has never stopped!

Chocolate Chip Banana Cinnamon Crunch Muffins - KJ & Company

Whatever occasion you are making these muffins for, they are a great way to use up ripe bananas and have a delicious breakfast or snack.

 

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Chocolate Chip Banana Cinnamon Crunch Muffins

Chocolate Chip Banana Cinnamon Crunch Muffins - KJ & Company

Chocolate Chip Banana Cinnamon Crunch Muffins may be a mouthful to say, but they are a mouthful of goodness! A perfectly, crunchy-topped banana muffin that is speckled with warm cinnamon and morsels of melty chocolate. Talk about a perfect combination! Make these for a weekend brunch, whenever you have ripe bananas sitting around, or for a quick weekday breakfast on the go.

 

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 mintes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins

Ingredients

For the muffins:

  • 1 stick (8 tablespoons) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, peeled
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chocolate chips (either semi-sweet or dark)

For the crumble topping:

  • 1 tablespoon butter
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon

 

Instructions

For the muffins:

  1. Preheat your oven to 350 degrees. In a bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about a minute. reduce the speed to low and add in one egg at a time, making sure that each egg is combined after each addition. Add in the ripe bananas and mix until they are broken down and combined into the batter. Mix in the vanilla extract.
  2. In a small bowl, combine the flour, baking soda, salt and cinnamon. With the mixer speed on low, slowly add the flour mixture into the banana mixture until the batter is combined.
  3. Use a rubber spatula to fold in the chocolate chips. Prepare a muffin tin with liners and fill each 3/4 of the way full with the batter.

For the crumble topping:

  1. In a small bowl using either a fork or your fingers, combine the butter with the sugar and cinnamon until it has a course, crumbly texture.
  2. Evenly split the crumble topping in between all the muffins and top each one with the crumble topping.
  3. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.

 

Chocolate Chip Banana Cinnamon Crunch Muffins - KJ & Company Chocolate Chip Banana Cinnamon Crunch Muffins - KJ & Company Chocolate Chip Banana Cinnamon Crunch Muffins - KJ & Company

Interior Design with Little Black “Domicile”

The time has finally come – we’ve been in our new home for just over a year now and I am excited to show you all what we’ve been working on! John and I embarked on the journey of building our home in the Fall of 2016, and moved from our town-home into our new house in late Spring of 2017. It sure has been a journey! We never felt like we could settle into our town-home because we knew we would be moving, so I never did much decorating because of that. With the new house and fresh white walls that I convinced John of (he loves them now), I was ready to find our style to make our home ours. I couldn’t have done it without the help of Laurel and Kristen from Little Black “Domicile”! It turned out that since I hadn’t done any interior decorating in so long, I was stumped. So I partnered up with Laurel and Kristen to get the job done!

 

Interior Design with Little Black "Domicile" - KJ & Company

Table / Cushioned Chairs / Wooden Chairs / Fiddle Leaf Fig Tree / Frames

I had the pleasure of meeting Laurel in person when we both attended Broma Bakery’s Foodtography Workshop in Ann Arbor, Michigan. From the get-go, I could see how genuine, honest and kind Laurel was and felt completely comfortable telling her my interior decorating fails without feeling judged about it. She’s the kind of person you want to be talking to! I showed her all of my white walls and empty spaces and the rest is history.

Interior Design with Little Black "Domicile" - KJ & Company

Fiddle Leaf Fig / Basket / Frames

Since we live in different states and didn’t have time to work out all the details in person, I worked with Laurel and her partner Kristen via one of their Virtual Design Packages. You guys, I’m not even kidding or getting paid to say this: there is a Virtual Design Package for everyone! No matter what stage of life you are in, or what size of project you are wanting to tackle, they have the perfect options to get you taken care of. Their motto is “The perfect LBD for every home” and it fits their work exactly. The ladies of Little Black “Domicile” truly put themselves in your shoes and envision your home through the lens of your personal style.

They were also incredibly patient with me. Their communication and design templates via email blew all of my expectations away! Not once did I feel like they were trying to sell me a product or hurry me into making a decision.

I decided that I wanted to tackle our open floor plan that has the kitchen, island, dining area and living room all as one. I wanted everything to flow smoothly and make sense since it was all in one big room. To get started, all I had to do was snap a couple pictures and email them over. They took the reins from there! I can’t even begin to tell you how easy and eye-opening it was to get their ideas back. They will literally draw or place their ideas into the pictures of your space that you send to make sure you truly know how it will look! It took all the hassle and stress of trying to envision the ideas in my home.

Interior Design with Little Black "Domicile" - KJ & Company

Bar Stools 

The big ol’ white wall behind our dining room table was really stumping me. Before I talked with Laurel and was trying to figure it out on my own, the only thing I could envision was some sort of large, bulky credenza that held plates. Why I could only think of this, I will never know. It would 100% have ruined the space and the look I was going for. Then Laurel came along and had the most brilliant idea – why not do a gallery wall with some of your own food photography? I think I stared at my computer dumbfounded as to why I never thought of such a great idea. Laurel really took the extra step to make sure that the design aspects truly reflected our lifestyle.

There’s even a whole post about creating your own gallery wall on their website. With so many different ways to create one, Laurel really narrowed down my style to make sure I was comfortable with how the gallery wall was going to be laid out. As you can see, I’m a very symmetrical person and like everything to be in line and have a sense of direction.¬† ¬†I ended up going with a mix of wedding pictures, pictures of us, and a handful of my favorite food pictures that I’ve taken. John and I absolutely LOVE¬† how it turned out!

Interior Design with Little Black "Domicile" - KJ & Company

Fiddle Leaf Fig / Basket / Frames / Cushioned Chair

They also helped me with my living room configuration and gave me ideas for finding the right piece of artwork to accent the room. Laurel showed me options that were right up my ally, but also ones that would expand my horizons a bit. I still haven’t found the perfect piece yet, but Laurel is trying to get me used to using more color :).

All in all, I could not have been happier with my experience with Laurel and Kristen with Little Black “Domicile”. If you are ever in need of fresh ideas, a room make over or just want to talk about your possibilities, don’t hesitate to reach out to them!

Homemade Turtle Fudge Sundaes

We were up fishing on Lake Michigan in Wisconsin over Memorial Day weekend, and I had a turtle sundae so good that it made me want to go back for another after I was done with it. Any guesses as to where it was from? Culver’s. That’s right, a fast-food restaurant doing a turtle sundae so good that I wanted more. So, I was determined to get back home and make myself a homemade turtle sundae that would give Culver’s a run for their money (still love you though, Culver’s :)). And all-be-darn, these Homemade Turtle Sundaes are GOOD.

Homemade Turtle Sundaes - KJ & Company

We’re talking loads of fresh, homemade hot fudge and salty, gooey caramel cascading down the sides of classic vanilla ice cream and then a sprinkling of crunchy pecans. You can’t get much better than this! I mean, you could always add brownies. Brownies are always a good idea. This little sundae will win hearts over. And then over again once more.

Homemade Turtle Fudge Sundaes - KJ & Company

Don’t be afraid about making your own homemade hot fudge and caramel sauce. It’s such a breeze that you will be shocked that you haven’t been making your own! It doesn’t even come close to comparing to the jarred stuff that you can buy at the store. Make it once and you will be hooked!

Homemade Turtle Fudge Sundaes - KJ & Company

You can serve the hot fudge and caramel sauce right away, or let them cool and cover them for a later time to be reheated. Works like a charm.

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Homemade Turtle Fudge Sundaes

Homemade Turtle Sundaes - KJ & Company

The ultimate Homemade Turtle Fudge Sundae is made of loads of fresh, homemade hot fudge and salty, gooey caramel cascading down the sides of classic vanilla ice cream, and then a sprinkling of crunchy pecans to top it off.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5-6 servings

Ingredients

For the hot fudge:

  • 3/4 cup heavy cream
  • 1 cup chocolate chips (semi-sweet or dark)

For the salted caramel sauce:

  • 1 cup sugar
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt

For the sundae:

  • Vanilla ice cream of choice
  • Pecan halves for topping

Instructions

For the hot fudge sauce:

  1. Bring the heavy cream to a low simmer in a small sauce pan over low heat. Once the heavy cream is simmer slightly, but not boiling, whisk the chocolate chips into the heavy cream until the chocolate is melted and smooth.
  2. Remove from the heat and let cool slightly prior to serving.

For the salted caramel sauce:

  1. In a small sauce pan, heat the sugar over low-medium heat until it starts to melt. Using either a rubber spatula or a whisk, keep the sugar moving consistently to avoid it from burning on the bottom of the pan.  Whisk/stir until the sugar is completely melted and turning a caramel color.
  2. Reduce the heat to low and whisk in the butter. It will sizzle up and this is normal. Once the butter is incorporated, do the same with the heavy cream and salt until the caramel is smooth.
  3. Remove from the heat and let cool slightly prior to serving.

To build your sundae:

  1. Layer the vanilla ice cream with the hot fudge sauce, salted caramel sauce and pecan halves as desired. Enjoy!

Notes

  • If you are making the sauces in advance, let them cool slightly and then pour them into plastic/glass containers. Let them cool completely and then cover with a fitted lid and leave at room temperature. You can reheat them later in the microwave for about 30 seconds to loosen them back up.

Homemade Turtle Fudge Sundaes - KJ & Company Homemade Turtle Fudge Sundaes - KJ & Company Homemade Turtle Fudge Sundaes - KJ & Company Homemade Turtle Fudge Sundaes - KJ & Company

Better than Take-Out Shrimp & Noodles

It’s pretty simple: these Better than Take-Out Shrimp & Noodles are your answer to making takeout food right in your own kitchen! But they are so, so much better. Rice noodles are tossed together with succulent shrimp, fresh, crunchy veggies and a homemade sauce that is to die for. You can have quick, easy and delicious take-out food right at home without having to place an order or feel like you need a 12 hour nap after eating it.¬†Better than Take-Out Shrimp & Noodles - KJ & Company

These Better than Take-Out Shrimp & Noodles not only make the perfect weeknight/weekend meal, but they are also made in just 2 pans! That’s right, minimal dishes for you to have to clean afterwards. The rice noodles cook quickly in a pot of boiling water, while the shrimp and veggies saut√© in a homemade sauce. Toss everything together in one pan and serve it up family-style, or go the extra mile and use your own take-out boxes and chop sticks. How fun would that be?! Stay in your PJ’s, put on a good movie and cozy up with your own, homemade take out Shrimp & Noodles.

Better than Take-Out Shrimp & Noodles - KJ & Company

Cook up this quick, delicious meal anytime you are needing a little comfort and ease mixed with a little bit of healthy and good for you food. You won’t be disappointed!

 

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Better than Take-Out Shrimp & Noodles

Better than Take-Out Shrimp & Noodles - KJ & Company

It’s pretty simple: these Better than Take-Out Shrimp & Noodles are your answer to making takeout food right in your own kitchen! But they are so, so much better. Rice noodles are tossed together with succulent shrimp, fresh, crunchy veggies and a homemade sauce that is to die for. You can have quick, easy and delicious take-out food right at home without having to place an order or feel like you need a 12 hour nap after eating it.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 lb raw shrimp, peeled and deveined
  • 8 oz rice noodles
  • 8 oz snap peas
  • 1 cup carrot sticks or shredded carrot
  • 1/2 cup red bell pepper, chopped into 1/4 inch pieces
  • 2 teaspoons chopped garlic
  • 1/3 cup soy sauce
  • 2 tablespoons brown rice miso paste
  • 1/4 cup hoisin sauce

Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add in the snap peas, carrots, red bell pepper and garlic and sauté for 3-5 minutes, or until they start to get tender.
  2. Cook the rice noodles according to package instructions in a pot of boiling water. Drain and set aside.
  3. In a small bowl, whisk together the soy sauce, miso paste and hoisin sauce until combined.
  4. Add the shrimp into the pan with the vegetables and sauté until they start to turn pink, about 3-5 minutes. Pour the sauce into the pan with the shrimp and the vegetables and toss to combine. Reduce the heat down to low. Use tongs to toss the rice noodles in with the shrimp and sauce until they are completely combined in with the shrimp, vegetables and sauce. Enjoy!

Notes

  • Low-sodium soy sauce can be used if you would like to control the salt content more.
  • The shrimp can easily be substituted with chicken, tofu, or left out to make it a vegetarian dish.

Better than Take-Out Shrimp & Noodles - KJ & Company Better than Take-Out Shrimp & Noodles - KJ & Company Better than Take-Out Shrimp & Noodles - KJ & Company Better than Take-Out Shrimp & Noodles - KJ & Company

Zucchini Corn Chowder

If you’re looking for the perfect, veggie-loaded soup to get you through the Spring and Summer, look no further! This Zucchini Corn Chowder is loaded with fresh, sweet corn, garden zucchini and the perfect amount of red potatoes in every spoonful. It is delightfully sweet from the corn, with a kick of heat from a little cayenne pepper. You’ll want a chunk of bread to dunk into this crave-worthy chowder!

Zucchini Corn Chowder - KJ & Company

Not only is this chowder oh-so scrumptious, but you can whip it together without a fuss! It is vegetarian-friendly, but could easily have some bacon or ham added to it to add a little somethin’-somethin’ for the meat-lovers out there. Even if it’s a hot summer day, you will be surprised by how satisfying this chowder is!

Zucchini Corn Chowder - KJ & Company

Ladle this soup into a bowl, grab some crunchy bread and you will have an empty bowl in front of you before you know it! A little parmesan cheese never hurt anyone, either :). Even though this chowder is packed full of fresh Summer and Spring flavors, it could easily be made all year round. I certainly wouldn’t have a problem with it!

 

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Zucchini Corn Chowder

Zucchini Corn Chowder - KJ & Company

If you’re looking for the perfect, veggie-loaded soup to get you through the Spring and Summer, look no further! This Zucchini Corn Chowder is loaded with fresh, sweet corn, garden zucchini and the perfect amount of red potatoes in every spoonful. It is delightfully sweet from the corn, with a kick of heat from a little cayenne pepper. You’ll want a chunk of bread to dunk into this crave-worthy chowder!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 1 hour
  • Yield: Serves 4-6

Ingredients

  • 2 – 32oz containers vegetable stock
  • 1 medium onion, diced
  • 1 1/2 lbs baby red potatoes, cut into 1/4 inch pieces
  • 3 ears of fresh corn, husked and the corn cut off the cob
  • 15 oz can whole kernel sweet corn
  • 2 zucchini, cut into 1/4 inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 cup heavy cream
  • Shredded parmesan cheese for serving

Instructions

  1. Bring the vegetable stock to a low boil over medium heat in a large stockpot. Add in the onion and baby red potatoes and boil for about 10 minutes, or until the onions and potatoes start to tenderize. Add two of the ears of corn with the kernels cut off the cob, the can of whole kernel corn (juice included), diced zucchini, dried thyme, dried oregano, cayenne pepper and salt into the pot.
  2. Let the soup continue to low-boil over medium heat until all of the veggies are cooked all the way through, about 15-20 minutes more. Reduce the heat to low and stir in the heavy cream. Let the chowder simmer for a few minutes to allow the cream to thicken slightly.
  3. Serve the chowder topped with the remaining fresh ear of corn kernels and parmesan cheese.

Zucchini Corn Chowder - KJ & Company Zucchini Corn Chowder - KJ & Company Zucchini Corn Chowder - KJ & Company

Berry Smash Lemonade

Happy Cinco de Mayo! We are gearing up for a little shindig here at out house tonight and it wouldn’t be complete without these Berry Smash Lemonades! You guys, I seriously may be addicted to this drink. We may or may not have had it every night for the past week. A classic lemonade is elevated with a fresh strawberry pur√©e, smashed blackberries, and then topped with all the fresh strawberries, blackberries and lemon slices that you could want. It’s basically summer in a glass!

Berry Smash Lemonade - KJ & Company

Pull up a chair, grab a mason jar, and pour yourself a glass of this refreshing drink and kick on back. Your glass will be empty before you know it! This Berry Smash Lemonade is perfect for any occasion, as it can be left as is and kid-friendly, or spiked with your alcoholic beverage of choice to give it a little extra something. Make these individual-sized or a whole dang pitcher to share with a crowd (or maybe just for yourself).

Berry Smash Lemonade - KJ & Company

So what are you waiting for? This drink is calling your name! I know you can hear it.

 

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Berry Smash Lemonade

Berry Smash Lemonade - KJ & Company

A classic lemonade is elevated with a fresh strawberry pur√©e, smashed blackberries, and then topped with all the fresh strawberries, blackberries and lemon slices that you could want. It’s basically summer in a glass!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1.6 QT or about 5 servings

Ingredients

  • 16 oz container fresh strawberries, tops trimmed off and cut into 1/2 inch pieces
  • 12 oz fresh blackberries
  • 52 fl oz (1.6 QT) lemonade
  • 1 lemon, sliced into 1/4 inch rounds
  • 3 tablespoons sugar

Instructions

  1. Place all of the strawberries, except for a 1/4 cup of them, into a blender or food processor with 2 tablespoons of the sugar. Blend on medium speed until the strawberries are a smooth purée.
  2. In a small bowl, add half of the blackberries and the remaining tablespoon of sugar. Use the back of a spoon to gently smash the blackberries until they are combined with the sugar and slightly broken down.
  3. To build the drinks, you can either combine all of the ingredients into a pitcher to serve a crowd, or divide all the ingredients equally in between mason jars or glasses that you would like to use.
  4. Layer the drinks by starting with the strawberry purée at the bottom, then fresh strawberries on top of that, the muddled blackberries, a couple lemon slices, pour the lemonade over the whole thing and then top it off with fresh blackberries and a lemon slice. Slightly stir to combine everything together.

Berry Smash Lemonade - KJ & Company Berry Smash Lemonade - KJ & Company Berry Smash Lemonade - KJ & Company

Party Chip Cookies

Party Chip Cookies, because they are basically ready to party any time that you need them!  A sweet cookie base packed full of chocolate chip, white chocolate chips and sprinkles to make these cookies party-worthy. When has there ever not been a good time for a cookie? Exactly. Whether its a birthday party, holiday party, party for two, or just because, these cookies are your answer.

Party Chip Cookies - KJ & Company

What’s so great about these Party Chip Cookies is how customizable they can be. Christmas party? PERFECT – bring on the red and green sprinkles! Switch it up to match any season or occasion that you are needing some party cookies for. Or just for any day, because I think that any day of the year deserves some cookies.

Party Chip Cookies - KJ & Company

Whether you’re baking these up for yourself or sharing them with friends, it’s a party when these cookies show up!

PS: they are perfect for a midnight snack.

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Party Chip Cookies

Party Chip Cookies - KJ & Company

Party Chip Cookies, because they are basically ready to party any time that you need them!  A sweet cookie base packed full of chocolate chip, white chocolate chips and sprinkles to make these cookies party-worthy. When has there ever not been a good time for a cookie? Exactly. Whether its a birthday party, holiday party, party for two, or just because, these cookies are your answer.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies

Ingredients

  • 2 sticks (16 tablespoons) butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup sprinkles

Instructions

  1. Preheat your oven to 350 degrees. In a bowl of an electric mixer, mix together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at a time, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
  2. In a small bowl, combine the flour, baking soda and salt. With the mixer speed on low, slowly add the flour mixture into the butter and sugar mixture until it is all combined and a dough has formed.
  3. Using a rubber spatula, fold the white chocolate chips, semi-sweet chocolate chips and sprinkles into the cookie dough until it is all combined. Using a rounded tablespoon scoop, scoop the dough onto a non-greased baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, or until the centers have set and the cookies are slightly golden brown.
  4. Remove the cookies from the baking sheet and let them continue to cool on a cooling rack. Enjoy!

Party Chip Cookies - KJ & Company Party Chip Cookies - KJ & Company Party Chip Cookies - KJ & Company

Caramel Fudge Brownies

What can make a batch of fudgy brownies even better? Caramel. That’s right, a batch of gooey, chocolatey brownies topped off with a salty, rich caramel to make the most perfect brownie bite that you can imagine. The layers of flavor and decadence in these Caramel Fudge Brownies will make you want to eat the whole pan by yourself. You’ve been warned.

Caramel Fudge Brownies - KJ & Company

When I made these Caramel Fudge Brownies, it was my first time making a homemade caramel sauce. And I hear ya, it can be a little scary at first! But don’t worry, this caramel sauce is hassle-free and will make you feel like a natural caramel making queen. Just keep an eye on it and you will have a decadent, golden caramel ready to pour.

Caramel Fudge Brownies - KJ & Company

These brownies are decadent in all the right ways. Just take one bite of them and you’ll see what I’m talking about!

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Caramel Fudge Brownies

Caramel Fudge Brownies - KJ & Company

What can make a batch of fudgy brownies even better? Caramel. That’s right, a batch of gooey, chocolatey brownies topped off with a salty, rich caramel to make the most perfect brownie bite that you can imagine. The layers of flavor and decadence in these Caramel Fudge Brownies will make you want to eat the whole pan by yourself. You’ve been warned.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 1 pan of brownies

Ingredients

For the brownies:

  • 2 sticks (16 tablespoons) butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

For the caramel sauce:

  • 1 cup sugar
  • 3 tablespoons butter, cubed
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt

Instructions

For the brownies:

  1. Preheat your oven to 350 degrees. In a bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until light and fluffy, about a minute or so. Reduce the speed to low and mix in one egg at a time until combined, making sure to wipe down the edges of the bowl in between each addition. Mix in the vanilla extract.
  2. In a small bowl, mix together the flour, cocoa powder, baking soda and salt until combined. Turn the mixer speed on low and slowly add in the dry ingredients into the butter and sugar mixture until a batter has formed. The batter may be thick at this point and that is ok.
  3. Use a rubber spatula to fold the chocolate chips into the batter. Spray and line a 9×9 baking pan with cooking spray and parchment paper. Spread the batter evenly into the pan and bake for 35-38 minutes, or until a toothpick inserted into the middle comes out clean.
  4. Set the brownies aside to cool.

For the caramel sauce:

  1. While the brownies are cooking, pour the sugar into a small sauce pan over low heat. Occasionally whisk the sugar as it starts to melt down. Once it is mostly melted, whisk continually until all the sugar is melted and turning a caramel color. This can take around 3-5 minutes.
  2. Carefully whisk the butter into the caramel. The caramel will bubble up and this is ok, just keep whisking slowly to keep the mixture moving. Once the butter is incorporated, whisk in the heavy cream until the caramel sauce is smooth, about a minute or so. Whisk in the salt.
  3. Pour the caramel sauce all over the top of the cooled brownies. Allow the caramel to set about 20-30 minutes prior to cutting.

Caramel Fudge Brownies - KJ & Company Caramel Fudge Brownies - KJ & Company Caramel Fudge Brownies - KJ & Company

Lasagna Soup

Lasagna Soup is basically what dreams are made of. It’s currently snowing horizontally here and I could not think of a better dish to snuggle up on the couch with! Think of all the wonderful, memory-filled flavors of a classic lasagna in a soup that is perfect for dunking a hunk of chunky bread in. The lasagna noodles are smothered in a rich, decadent sauce that has been slow cooked to perfection. Top if off with some fresh basil, parmesan cheese and a scoop of ricotta and you have the makings of a perfect Lasagna Soup.

Lasagna Soup - KJ & Company

This soup really is a one-pot meal, as everything is simmered in one pot to make a delicious, easy clean-up soup that everyone will want to dig into. I sure didn’t mind having leftovers of this one! You can easily heat up the leftover Lasagna Soup, or pour the leftovers into a baking dish, top it with cheese and bake it for a re-constructed Lasagna Soup Lasagna. Ya feel me? I’m just thinking about all that gooey, melty cheese that would crust over on the top. Leftovers are never a bad idea!

Lasagna Soup - KJ & Company

This meal will bring back all of the nostalgic memories of lasagna in a simple, soup form. You’ll definitely want a piece of crispy bread to dunk into this one!

 

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Lasagna Soup

Lasagna Soup - KJ & Company

Think of all the wonderful, memory-filled flavors of a classic lasagna in a soup that is perfect for dunking a hunk of chunky bread in. The lasagna noodles are smothered in a rich, decadent sauce that has been slow cooked to perfection. Top if off with some fresh basil, parmesan cheese and a scoop of ricotta and you have the makings of a perfect Lasagna Soup.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 1 lb ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons chopped garlic
  • 1 1/2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 – 29 oz cans tomato sauce
  • 32 oz chicken stock
  • 1/2 lb lasagna noodles (about 10 lasagna noodles) broken into 1-inch pieces
  • Parmesan cheese for topping
  • Ricotta cheese for topping

Instructions

  1. In a large pot or dutch oven, heat the olive oil over medium heat. Add in the onion and sauté until slightly translucent, about a few minutes. Add in the ground hamburger and sauté until browned, about 5 minutes more. Stir in the Worcestershire sauce and garlic and sauté until fragrant, about a minute.
  2. Stir in the dried oregano, dried basil, salt and crushed red pepper flakes until combined. Pour in the tomato sauce and chicken stock and stir to combine all of the ingredients. Bring the soup to a boil and then add in the lasagna noodles and stir to combine. Reduce the heat slightly and let the noodles simmer in the sauce until they are al dente, about 15-20 minutes.
  3. Serve the soup with the grated parmesan cheese and ricotta cheese on top. Chopped fresh basil and a baguette are also great toppings and sides!

Lasagna Soup - KJ & Company Lasagna Soup - KJ & Company Lasagna Soup - KJ & Company

Cheesy Turkey & Dill Paninis

We used to have a local restaurant in town that served up the best grilled sandwiches through the drive thru. You had the most amazing creamy dill sauce smothering loads of smoked turkey, gooey, melted cheese, and soft, homemade bread holding it all together. The sandwich then got pressed in their panini press that you know probably hadn’t been cleaned in awhile, but man, that puppy had flavor! Wrapped in a foil wrapper, you had a perfect, hot-mess of a sandwich to eat in your car. They sadly went out of business, so a girl’s gotta do what a girl’s gotta do. Time to make them at home! Cheesy Turkey & Dill Paninis are loaded with all the good stuff. Mounds of smoked turkey, bright greens, a simple, delicious dill sauce and buttery, crispy bread to sandwich it all together. Talk about the perfect bite!

Cheesy Turkey & Dill Panini - KJ & Company

This panini just delivers all the goods. I’m sorta obsessed and think that it would be a perfect pairing for any soup (we dipped it into tomato soup and it was SO good) and makes a pretty hard lunch to beat. Plus, it takes like 10 minutes to throw one together. How much better can it get?

Cheesy Turkey & Dill Panini - KJ & Company

Even if you don’t have a panini press, you can easily make this sandwich in a skillet as you would a grilled cheese. Just butter up that bread! A nice, buttery, crispy bread is what it’s all about.

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Cheesy Turkey & Dill Paninis

Cheesy Turkey & Dill Panini - KJ & Company

Cheesy Turkey & Dill Paninis are loaded with all the good stuff. Mounds of smoked turkey, bright greens, a simple, delicious dill sauce and buttery, crispy bread to sandwich it all together. Talk about the perfect bite!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 paninis

Ingredients

  • 1 round loaf Italian bread or country bread, sliced
  • 1 1lb smoked turkey deli meat
  • 8 oz provolone cheese
  • 3/4 cup sour cream
  • 1 teaspoon dried dill
  • 2 cups loosely packed mixed greens
  • 4 tablespoons butter, melted

Instructions

  1. In a small bowl, mix together the sour cream and dill until combined, set aside. Preheat your panini press (or skillet) to a medium-high heat.
  2. Working with 2 pieces of bread at a time, evenly split the sauce, provolone cheese, smoked turkey and mixed greens in between the 4-6 sandwiches that you are making. Build your panini by starting with smearing the dill sauce on one side of the bread, placing a layer pf cheese on top of that, then a small pile of greens, followed by the smoked turkey, then another layer of cheese and then topped off with the other piece of bread.
  3. Brush both of the outer sides of bread with melted butter before placing the sandwich into the panini press or skillet. Press the sandwich for 3-5 minutes, or until the crust is golden brown and the cheese is melted. If you are using a skillet, you will need to flip your sandwich halfway through to insure both sides of the sandwich get cooked.
  4. Remove the sandwich from the panini press, slice and enjoy!

Notes

  • If you are making less than 4 sandwiches, evenly portion the ingredients out for how many sandwiches you may be making. You may not use all of the ingredients if you are making less sandwiches

Cheesy Turkey & Dill Panini - KJ & Company Cheesy Turkey & Dill Panini - KJ & Company Cheesy Turkey & Dill Panini - KJ & Company Cheesy Turkey & Dill Panini - KJ & Company

Boozy Tiramisu Milkshakes

I mean, let’s just take another look at the title here: Boozy Tiramisu Milkshakes. Yes please! Imagine the rich, decadent goodness of a tiramisu in a creamy, frothy form. These Tiramisu Milkshakes are the perfect ending to any night!

Boozy Tiramisu Milkshakes - KJ & Company

Whether you’re sipping on these Boozy Tiramisu Milkshakes for a dessert or a cocktail, you really can’t go wrong. It’s not very often that I thoroughly enjoy an alcoholic beverage enough that I would want two of them in a row, but these sure are tempting! I mean, I’m not the type of person who drinks vey often so just finding the brandy in the store for this recipe was a struggle enough. There was an older gentleman that assisted me in the grocery store and when I told him what I was making, he literally was speechless and turned around and fist bumped me. It was seriously the highlight of my day! That guy deserves a Boozy Tiramisu Milkshake in my book.

Boozy Tiramisu Milkshake - KJ & Company

What’s also so great about these milkshakes is how easy it is to make them alcohol-free. Simply omit the brandy and you are set to go with a milkshake that will be as equally as delicious.

I just can’t get enough of these milkshakes. I may or may not have poured it straight from the blender into my mouth, but there were no witnesses.

 

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Boozy Tiramisu Milkshakes

Boozy Tiramisu Milkshakes - KJ & Company

I mean, let’s just take another look at the title here: Boozy Tiramisu Milkshakes. Yes please! Imagine the rich, decadent goodness of a tiramisu in a creamy, frothy form. These Tiramisu Milkshakes are the perfect ending to any night!

 

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

  • 4 standard scoops of vanilla ice cream
  • 1 1/2 cups milk
  • 2 1/2 teaspoons instant espresso powder
  • 8 oz mascarpone cheese
  • 4 tablespoons brandy, or a shot per serving

Toppings:

  • Ladyfinger cookies
  • Cocoa powder
  • Whipped cream

Instructions

  1. In a small bowl, whisk together the milk and the instant espresso powder to combine.
  2. Put all of the ingredients into a blender and blend until smooth, about 30 seconds – 1 minute.
  3. Pour into glasses and top with desired toppings such as: cocoa powder, ladyfinger cookies and whipped cream.

Notes

  • You can easily make this a non-alcoholic beverage by omitting the brandy from the recipe
  • I highly recommend the toppings! They make the milkshake that much better.

Boozy Tiramisu Milkshakes - KJ & Company Boozy Tiramisu Milkshakes - KJ & Company Boozy Tiramisu Milkshakes - KJ & Company

Double Chocolate Walnut Chip Cookies

I say that any day is good to have a cookie. Especially these Double Chocolate Walnut Chip Cookies. Think of the most decadent, double chocolate chip cookie that you can, toss in some slightly salty, nutty walnuts and let it all just dissolve on your tongue as you take another bite. Sold yet? I sure am! I’m pretty much sold on anything chocolate.

Double Chocolate Walnut Chip Cookies - KJ & Company

First you have a chocolate cookie base, then you mix in melty chocolate chips and finish it off with crunchy walnuts. Talk about a perfect match! Watch out peanut butter and jelly, these cookies are comin’ for ya.

Double Chocolate Walnut Chip Cookies - KJ & Company

Pour yourself a tall glass of milk because you are not going to want to stop eating these! They almost take on a brownie-like consistency and are just heavenly. I think they make the perfect sweet treat, snack, dessert to share or not to share, or curb any chocolate craving. Walk into a party (or holiday) with a bag of these bad boys and you might as well do a mic drop. You’re welcome.

Double Chocolate Walnut Chip Cookies - KJ & Company

Bake up these Double Chocolate Walnut Cookies and watch them disappear!

 

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Double Chocolate Walnut Chip Cookies

I say that any day is good to have a cookie. Especially these Double Chocolate Walnut Chip Cookies. Think of the most decadent, double chocolate chip cookie that you can, toss in some slightly salty, nutty walnuts and let it all just dissolve on your tongue as you take another bite. Sold yet? I sure am!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 25 cookies

Ingredients

  • 2 sticks (16 tablespoons) butter, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 oz semi-sweet chocolate chips
  • 8 oz chopped walnuts

Instructions

  1. Preheat your oven to 350 degrees. In a bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the mixer speed to low and add in one egg at a time, making sure to mix thoroughly in between each addition and wipe down the sides of the bowl. Mix in the vanilla extract.
  2. In a small bowl, mix together the flour, cocoa powder, baking soda and salt. With the mixer speed on low, slowly add the flour mixture into the butter mixture until a dough forms, about a couple minutes.
  3. Using a rubber spatula, fold the chocolate chips and walnuts into the dough until combined. Scoop the dough onto an un-greased baking sheet using a tablespoon scoop and placing the dough about 2 inches apart from each other on the baking sheet.
  4. Bake the cookies for 10-12 minutes or until the centers have set, being careful to not over-cook the edges or bottoms of the cookies. Repeat until all the dough has been used.

Double Chocolate Walnut Chip Cookies - KJ & Company Double Chocolate Walnut Chip Cookies - KJ & Company Double Chocolate Walnut Chip Cookies - KJ & Company Double Chocolate Walnut Chip Cookies - KJ & Company

Coconut Curry Chicken & Rice Soup

I am so excited to share this Coconut Curry Chicken & Rice Soup with you guys! Experimenting with new ingredients that you aren’t used to doesn’t need to be scary, trust me! The slightly sweet, creamy coconut milk smooths out the bold flavor of the curry paste to make a soup so delectable that you will want to go back for more. With the addition of the chicken and rice, you have a complete meal that you can’t beat!

Coconut Curry Chicken & Rice Soup - KJ & Company

I’ve always loved eating curry, but have never ventured out to make it at home. If you’re anything like me, don’t fear! It’s easier than you could have ever imagined and a delicious outcome. I love how this soup is slightly sweet (but not too much) and creamy from the coconut milk and then backed by depths of flavor from the curry paste and chicken.

Coconut Curry Chicken & Rice Soup - KJ & Company

Not only is this soup packed full of delicious flavors that make your tastebuds sing, but it’s also good for you! Nothing but natural, wholesome ingredients are put into this Coconut Curry Chicken & Rice Soup.¬† Naturally low in fat and high in flavor. Plus, you also get the added health benefits from the chicken, brown rice and veggies.

Coconut Curry Chicken & Rice Soup - KJ & Company

What’s also so great is that the flavor profile of this soup can be combined with any veggies or toppings you desire. In my opinion, you can’t go wrong with a toss of some salty peanuts, a swirl of tangy sour cream, fresh cilantro and chopped red bell peppers. Dig on in and enjoy.

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Coconut Curry Chicken & Rice Soup

Coconut Curry Chicken & Rice Soup - KJ & Company

The slightly sweet, creamy coconut milk smooths out the bold flavor of the curry paste to make a soup so delectable that you will want to go back for more. With the addition of the chicken and rice, you have a complete meal that you can’t beat!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced and divided in half evenly
  • 1 tablespoon chopped garlic
  • 2 tablespoons red curry paste (you can do 3 tablespoons if you like a more dominant curry flavor)
  • 1 teaspoon ground turmeric
  • 2 – 13.5 oz cans full-fat coconut milk
  • 2 – 32 oz containers chicken stock
  • 1 1/2 lbs chicken tenders, cut into 1-inch pieces
  • 3/4 cup brown rice

Toppings:

  • Salted peanuts
  • Fresh cilantro
  • Sour cream

Instructions

  1. In a large pot or dutch oven, heat the olive oil over medium heat. Add in the onion and half of the red bell peppers and sauté until fragrant and translucent, about a couple minutes. Add in the garlic, curry paste and turmeric and stir to combine.
  2. Pour in the coconut milk and chicken stock and stir to combine. Bring the soup to a boil and add in the chicken and brown rice. Reduce the heat to a low-medium boil and cook the chicken and rice for about 20 minutes. After about 20 minutes, reduce the soup to a simmer and let simmer for an additional 15-20 minutes, or until the brown rice is tender and cooked all the way through.
  3. Season to taste with salt and pepper and serve the soup with desired toppings and remaining diced red bell pepper. Enjoy!

Notes

  • If you would like to make this soup vegetarian, sub the chicken stock for veggie stock and omit the chicken. You can add in additional veggies or tofu.

Coconut Curry Chicken & Rice Soup - KJ & Company Coconut Curry Chicken & Rice Soup - KJ & Company Coconut Curry Chicken & Rice Soup - KJ & Company

Carrot & Cream Cheese Bundt Cake

You guys, I have this Carrot & Cream Cheese Bundt Cake sitting in my refrigerator right now and I can’t stop sneaking bites of it throughout the day! Imagine this: digging your fork into a fluffy, cinnamon-speckled carrot cake that has a waterfall of the most decadent, light and fluffy cream cheese frosting imaginable. And then going back for more and more. At least that’s what we’ve been doing! This Carrot & Cream Cheese Bundt Cake is a classic combination that you can never go wrong with.

Carrot & Cream Cheese Bundt Cake - KJ & Company

I could just eat that cream cheese frosting with a spoon, and I did. No shame in that! The grated carrot gives the bundt cake a wonderful, deep orange color and natural sweetness that will make your tastebuds sing. Put those two together and you have a match made in heaven.

Carrot & Cream Cheese Bundt Cake

I think that carrot cake is good for anytime of the year, but with Spring and Easter right around the corner, it definitely makes for the perfect dessert to have on your menu! Bundt cakes are great to feed a crowd (or just you and your husband nibbling away on it in the fridge ūüėČ and deliver a “wow” factor without all the work.

Carrot & Cream Cheese Bundt Cake - KJ & Company

Get this bundt cake baking away in your oven, whip up a batch of the creamiest cream cheese frosting and be on your way to carrot cake bliss!

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Carrot & Cream Cheese Bundt Cake

Carrot & Cream Cheese Bundt Cake - KJ & Company

Imagine this: digging your fork into a fluffy, cinnamon-speckled carrot cake that has a waterfall of the most decadent, light and fluffy cream cheese frosting imaginable. And then going back for more and more.  This Carrot & Cream Cheese Bundt Cake is a classic combination that you can never go wrong with.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 bundt cake

Ingredients

For the carrot bundt cake:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 3 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups grated carrots

For the frosting:

  • 1 stick (8 tablespoons) butter, softened
  • 8 oz cream cheese, softened
  • 2 1/2 cups powdered sugar
  • 1 cup heavy cream

Instructions

For the carrot bundt cake:

  1. Preheat your oven to 325 degrees. Spray a bundt pan with cooking spray and set aside. In a medium bowl, whisk together the sugar, vegetable oil, eggs and vanilla until smooth, about a couple minutes. In a small bowl, whisk together the flour, cinnamon, baking soda and salt until there are no clumps.
  2. Slowly fold the dry ingredients into the wet ingredients with a rubber spatula until you have a smooth batter, about a few minutes. Mix in the grated carrots until combined. Pour the batter into the prepared bundt cake pan and bake for 50-55 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  3. Let the carrot bundt cake rest in the pan for about 3-5 minutes and then turn it out onto a cooling rack to continue cooling. Be careful to not let it sit in the pan for too long, as the top could get stuck when you try to turn it out.

For the frosting:

  1. In the bowl of an electric mixer with the whisk attachment, whisk together the butter and cream cheese on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and slowly add in the powdered sugar until it is all combined and fluffy.
  2. With the mixer speed on low, whisk in about half of the heavy cream until the frosting is looking smooth and creamy, about a minute or so. Use a rubber spatula to fold in the rest of the heavy cream to the frosting to make a smooth, pourable frosting. If you need to add more heavy cream to achieve the pourable consistency, add more in 1/4 cup increments.
  3. Pour the frosting over the top of the cooled bundt cake. Let set for a couple minutes and then serve.

Notes

  • The cake can be made a day in advance, refrigerated and then set out 30 minutes – an hour prior to serving to bring to room temperature.
  • The frosting may seem somewhat runny at first, but it will set very nicely and be fluffy.

Carrot & Cream Cheese Bundt Cake - KJ & Company Carrot & Cream Cheese Bundt Cake - KJ & Company Carrot & Cream Cheese Bundt Cake - KJ & Company Carrot & Cream Cheese Bundt Cake - KJ & Company

BBQ Braised Short Rib Sloppy Joes

Boy, oh boy, could I go for one of these BBQ Braised Short Rib Sloppy Joes right about now! Take your average sloppy joe to a whole other level with these BBQ Braised Short Ribs! Rich, decadent short ribs braised low in slow in a wonderful bbq tomato sauce that will leave you reaching for a napkin between every bite. That’s what a sloppy joe is all about, right? The messier, the better! Your tastebuds won’t believe what’s happening to them when you bite into one of these bad boys.

BBQ Braised Short Rib Sloppy Joes - KJ & Company

Whether you’re going all-in to the sloppy joe with a sesame seed bun and only your hands for utensils, or shoveling it down with a fork, these won’t disappoint! You take a bite through the fluffy bun, get a slight crunch from the coleslaw topping and then sink your teeth into heaven with the tender short ribs and velvety sauce.¬† A sloppy joe so good you won’t believe it.

BBQ Braised Short Rib Sloppy Joes - KJ & Company

Make these BBQ Braised Short Rib Sloppy Joes for a weeknight meal, Sunday dinner, birthday party, holiday party, backyard bash or any other reason that you can come up with because they are that good. The beauty of these sloppy joes is that the longer the short ribs soak in the velvety sauce, the better they get. Make these ahead of time and be ready for any occasion!

BBQ Braised Short Rib Sloppy Joes - KJ & Company

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BBQ Braised Short Rib Sloppy Joes

BBQ Braised Short Rib Sloppy Joes - KJ & Company

Take your average sloppy joe to a whole other level with these BBQ Braised Short Ribs! Rich, decadent short ribs braised low in slow in a wonderful bbq tomato sauce that will leave you reaching for a napkin between every bite. That’s what a sloppy joe is all about, right? The messier, the better! Your tastebuds won’t believe what’s happening to them when you bite into one of these bad boys.

 

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20
  • Cook Time: 2 hours, 40 minutes
  • Total Time: 3 hours
  • Yield: 6 servings

Ingredients

  • 8 short ribs
  • Salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1 tablespoon chopped garlic
  • 29 oz can tomato sauce
  • 2 cups BBQ sauce
  • 2 cups beef stock
  • Hamburger buns of choice
  • Coleslaw of choice

Instructions

  1. In a large dutch oven or braising pot ( I used a 7 quart dutch oven), heat the olive oil over medium heat. Evenly season both sides of the short ribs with salt and pepper. Working in batches of four, sear the short ribs on all sides for about 5 minutes each, or until they are nice and browned, but not burned. Continue until all the short ribs are browned. Set the short ribs aside for later use.
  2. Remove any excess fat/oil from the pan to leave about a tablespoon left. Add in the onion and sauté until translucent, about 3-5 minutes. Add in the garlic and sauté until fragrant, about a minute. Pour in the tomato sauce, BBQ sauce and beef stock and stir until combined. Bring the sauce to a low boil.
  3. Once the sauce has reached a low boil, reduce the heat to low and add all of the short ribs back in until they are completely submersed in the sauce. Add additional beef stock if there are any short ribs that are not covered.
  4. Cover the pan/dutch oven with a lid and braise low and slow for 2 hours. Remove the short ribs from the sauce and turn off the heat. Take the meat off the bones and chop into bite-size pieces. Return the meat to the sauce and stir to combine. Serve with your choice of coleslaw for a topping, or just as is with your choice of bun.

Notes

  • Use your favorite kind of BBQ sauce for this recipe! I love me some Sweet Baby Ray’s (not a promotion, just pure love)
  • Coleslaw is a perfect topping for these rich and decadent sloppy joes. Use store-bought or homemade, either way it will be delicious! I think some pickles or red onions would be divine as well.
  • Mac and Cheese makes a wonderful side dish to these sloppy joes if I do say so myself. You also can’t go wrong with some chips to help you scoop up any extra filling that falls out.

BBQ Braised Short Rib Sloppy Joes - KJ & Company BBQ Braised Short Rib Sloppy Joes - KJ & Company BBQ Braised Short Rib Sloppy Joes - KJ & Company

 

Strawberry Cheesecake Parfaits

Let’s take a hot second to talk about these Strawberry Cheesecake Parfaits. All of the creamy, dreamy, fruity flavors of a strawberry cheesecake in a cute little bundle. Count me in! Grab a spoon and dig into the layers of sweet strawberries, creamy cheesecake filling and buttery graham cracker crumble. Before you know it, it will all be gone.

Strawberry Cheesecake Parfaits - KJ & Company

How perfect would these little cuties be for a spring brunch, bridal shower, baby shower, Easter or just because?! I think they make a great party or holiday dessert. They are so cute that you almost don’t want to eat them. But then you take a bite, and they disappear before your eyes.

Strawberry Cheesecake Parfaits - KJ & Company

I don’t know how these little desserts could get any more perfect, but they can. You can make these beauts ahead of time, stick them in the refrigerator and pull them out to wow your crowd. I even found myself sneaking one of them for breakfast and was not ashamed about it.

Strawberry Cheesecake Parfaits - KJ & Company

Any type of glass ramekin or glass will work perfectly for these parfaits. How cute would little Mason Jars be?!

 

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Strawberry Cheesecake Parfaits

Strawberry Cheesecake Parfaits - KJ & Company

Let’s take a hot second to talk about these Strawberry Cheesecake Parfaits. All of the creamy, dreamy, fruity flavors of a strawberry cheesecake in a cute little bundle. Count me in! Grab a spoon and dig into the layers of sweet strawberries, creamy cheesecake filling and buttery graham cracker crumble. Before you know it, it will all be gone.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 5 - 7oz parfaits

Ingredients

  • 1 1/2 cups heavy cream
  • 5 tablespoons sugar, plus 1 teaspoon
  • 8 oz cream cheese, softened
  • 1 cup crushed graham crackers
  • 3 tablespoons butter, melted
  • 2 cups strawberries, cut into 1-inch pieces

Instructions

  1. In a bowl of an electric mixer fitted with the whisk attachment, whisk the heavy cream and 3 tablespoons of sugar on medium speed until light and fluffy and stiff peaks form, about 3-5 minutes. Carefully spoon the whipped cream into a medium bowl and set aside.
  2. Add the cream cheese and 2 tablespoons of sugar into the bowl of the electric mixer fitted with a whisk attachment. Whisk and beat it on medium speed until light and fluffy, about 3-5 minutes. Carefully spoon the whipped cream back into the cream cheese mixture and whisk the mixture on low speed until smooth and combined, about 3-5 minutes.
  3. In a medium bowl, toss the cut strawberries with the remaining 1 teaspoon of sugar and set aside. In a separate small bowl, mix together the graham crackers and melted butter until combined.
  4. Put the cheesecake filling into a piping bag or plastic storage bag with a corner cut off to easily fill your parfaits. Drain off any excess liquid that the strawberries have from sitting in the sugar.
  5. Assemble your parfaits by splitting the ingredients evenly between the ramekins. Pipe the cheesecake filling into the bottom, layer with the graham cracker crumble then the cut strawberries and repeat until your ramekins are filled. Serve immediately or prepare up to a day in advance and keep them in the refrigerator. Decorate the tops with additional strawberries or graham cracker crumble.

Notes

You can layer the parfaits in any order that you please! They will still taste the same.

Strawberry Cheesecake Parfaits - KJ & Company Strawberry Cheesecake Parfaits - KJ & Company

 

White Wine & Herb Braised Chicken and Potatoes

White Wine & Herb Braised Chicken and Potatoes might sound like a mouthful, but it is only a mouthful of deliciousness! It’s the perfect chicken dinner, the one-pot-wonder, or Sunday chicken. A chicken dinner that is packed full of fresh herbs, a decadent white wine and butter sauce, chicken thighs and creamy Yukon gold potatoes.

White Wine & Herb Braised Chicken & Potatoes - KJ & Company

This White Wine & Herb Braised Chicken and Potatoes is a dish that will make your family or friends smile when you set it down on the table. Even though it has a long name, it is a hassle-free dinner that will make everyone go back for seconds. I highly recommend just taking this pan from the stove top to the table and letting everyone dig in. You won’t even have to wash the pan you cooked it in after everyone eats everything!

White Wine & Herb Braised Chicken and Potatoes - KJ & Company

The white wine, butter and herb sauce that coats the chicken and potatoes is to die for! After all my chicken and potatoes were gone off my plate, I was trying to scrape as much of the sauce off the plate as I could. Grab some crunchy bread and dip it on in! You won’t regret it. Life is too short to not eat as much of the wine, butter and herb sauce that you can.

White Wine & Herb Braised Chicken and Potatoes - KJ & Company

Whether you need a chicken dinner for a weeknight meal, date night, family gathering or just because, this dish will not disappoint!

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White Wine & Herb Braised Chicken and Potatoes

White Wine & Herb Braised Chicken and Potatoes - KJ & Company

White Wine & Herb Braised Chicken and Potatoes might sound like a mouthful, but it is only a mouthful of deliciousness! It’s the perfect chicken dinner, the one-pot-wonder, or Sunday chicken. A chicken dinner that is packed full of fresh herbs, a decadent white wine and butter sauce, chicken thighs and creamy Yukon gold potatoes.

 

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4

Ingredients

  • 6 boneless, skinless chicken thighs
  • 1 lb baby yukon potatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 2 tablespoons butter
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons chopped garlic
  • 1/2 cup white wine
  • 1 1/2 cups chicken stock
  • Salt and pepper

Instructions

  1. In a large braising skillet that has a fitted lid, heat the olive oil over medium heat. Evenly season both sides of the chicken thighs with salt and pepper. Sear the chicken thighs in the braising skillet for about 5 minutes on each side, or until they are evenly browned. Don’t worry about cooking them all the way through yet. Remove them from the pan and set aside.
  2. Add the butter into the pan and then sauté the onion until slightly translucent, about a few minutes. Add in the potatoes, rosemary, parsley and garlic and continue to sauté until the potatoes are slightly browned on the outside but avoiding any burning, about 5 minutes. Deglaze the pan with the white wine and chicken stock, making sure to scrape off the bottom of the pan while doing so.
  3. Rearrange the potatoes to make room for the chicken thighs. Nestle the chicken thighs back into the pan with the potatoes and sauce. Reduce the heat to low, cover the pan with a lid and let simmer for 30 minutes. Remove the lid and let simmer for an additional 15 minutes to allow the sauce to reduce and thicken slightly.
  4. Serve the chicken and potatoes with the sauce ladled over the top.

Notes

You can use chicken thighs, breasts, or drumsticks for this recipe! You can also choose to have the skin and bone included, but will just need to discard prior to serving or serve bone-in.

White Wine & Herb Braised Chicken and Potatoes - KJ & Company White Wine & Herb Braised Chicken and Potatoes - KJ & Company

Ham and Cheddar Quiche Cups

Ham and Cheddar Quiche Cups are the perfect, little breakfast to start your morning off right! They are packed full of cheddar cheese and salty ham to make each bite delicious. If you ask me, anything that is cheesy and salty is good to go in my book!

Ham and Cheddar Quiche Cups - KJ & Company

The beauty of these Ham and Cheddar Quiche Cups, besides how delicious they are, is how quickly they come together. Breakfast or brunch should be hassle-free, and that’s just what these little quiche cups are. Whip up your eggs, add in the cheese, ham and other goodies, pour them into a muffin pan, and then bake them in the oven. Serve them up hot and fresh.

Ham and Cheddar Quiche Cups - KJ & Company

These quiche cups are perfect for a weekday breakfast on the go, or to serve up at a family brunch. Sometimes simple is best, and these little buddies are just that.

 

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Ham and Cheddar Quiche Cups

Ham and Cheddar Quiche Cups are the perfect, little breakfast to start your morning off right! They are packed full of cheddar cheese and salty ham to make each bite delicious.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 quiche cups

Ingredients

  • 6 eggs
  • 1/2 cup cottage cheese
  • 1/4 cup heavy cream
  • 1 cup shredded cheddar cheese, plus 1/3 cup extra for garnish
  • 1 1/2 cups cubed ham

Instructions

  1. Preheat your oven to 400 degrees. In a medium bowl, whisk together all of the eggs until combined. Add in the cottage cheese, heavy cream, 1 cup of cheddar cheese and ham and whisk to combine.
  2. Spray a standard muffin tin with non-stick cooking spray. Fill each muffin tin 3/4 of the way full with the egg mixture. Evenly top each one with the extra 1/3 cup of shredded cheddar cheese. Bake for 20-25 minutes, or until the tops are golden brown.

Ham and Cheddar Quiche Cups - KJ & Company Ham and Cheddar Quiche Cups - KJ & Company Ham and Cheddar Quiche Cups - KJ & Company

Triple Berry Galette

This Triple Berry Galette is a dream come true. A delicious dessert bursting with fresh strawberries, blueberries and blackberries that is ready to eat in about 30 minutes. With the ease of a store-bought crust, this dessert is so simple which makes it even more delicious.

Triple Berry Galette - KJ & Company

This Triple Berry Galette stems from my Mixed Berry Galette, and I’m perfectly ok with that! The more galettes, the better. I don’t know about you, but my local grocery store is just overflowing with fresh berries right now! All the strawberries, blueberries and blackberries have been on sale and we have been chowing down. Even if we just toss all the fresh berries in a bowl with a little sugar, we will eat them all in one sitting.

Triple Berry Galette - KJ & Company

This dessert is perfect for any occasion. All the flavors combine to taste like you slaved away on it for hours! Don’t tell anyone that you didn’t. It can be our little secret. I think that store-bought pie crusts are something that everyone needs to have in their arsenal. They are just so great! They taste fantastic and are completely hassle-free. I’ll take a two-pack.

Triple Berry Galette - KJ & Company

Top this galette off with a scoop of vanilla ice cream, serve it up, or dig on in for yourself. No judgement here!

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Triple Berry Galette

Triple Berry Galette - KJ & Company

This Triple Berry Galette is a dream come true. A delicious dessert bursting with fresh strawberries, blueberries and blackberries that is ready to eat in about 30 minutes. With the ease of a store-bought crust, this dessert is so simple which makes it even more delicious.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 1 galette

Ingredients

  • 1 store-bought pie crust round
  • 1 cup blueberries
  • 1 1/2 cups blackberries
  • 2 cups strawberries, quartered
  • 3 tablespoons melted butter
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon milk

 

Instructions

  1. Preheat your oven to 400 degrees. Toss all of the fruits together in a medium bowl to combine. Roll the pie crust out on a non-stick baking sheet. Mound all of the fruit in the middle of the pie crust, leaving at least an inch of exposed crust around all sides.
  2. In a small bowl, mix together the melted butter, sugar, flour and cinnamon until it forms a crumble consistency. Evenly top the fruit with the crumble mixture. Fold the exposed crust edge over onto the fruit to create a crust. Keep folding the crust all the way around until it has all been folded over the fruit mixture. Brush the edges of the crust with the milk.
  3. Bake the galette for 30-35 minutes, or until the crust is golden brown and the fruit and crumble have baked down together.

Triple Berry Galette - KJ & Company Triple Berry Galette - KJ & Company Triple Berry Galette - KJ & Company

Hoisin Sesame Brussel Sprouts

Brussel sprouts are all the craze, as they should be! These Hoisin Sesame Brussel Sprouts will be your new favorite side dish to whip up. Packed full of flavor and made with ease, Hoisin Sesame Brussel Sprouts deliver all the flavor without all of the work.

Hoisin Sesame Brussel Sprouts - KJ & Company

Ditch the idea of soggy brussel sprouts. Hoisin Sesame Brussel Sprouts get nice and crunchy and are covered in a sauce that make your tastebuds sing. Side dishes don’t have to be boring or second though. Let the side dish shine with this recipe!

Sesame Hoisin Brussel Sprouts - KJ & Company

I love how addicting these are. A vegetable that is fun and delicious to eat? Count me in! The sauce is simple, yet satisfying. Hoisin has a wonderful flavor that will make you want to keep going back for more. You could even make these brussel sprouts the star of the show and top them off like a salad or bowl! They are just that good.

Hoisin Sesame Brussel Sprouts - KJ & Company

What are you waiting for? Whip these up and be as happy as a frog catching flies.

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Hoisin Sesame Brussel Sprouts

Sesame Hoisin Brussel Sprouts - KJ & Company

Brussel sprouts are all the craze, as they should be! These Hoisin Sesame Brussel Sprouts will be your new favorite side dish to whip up. Packed full of flavor and made with ease, Hoisin Sesame Brussel Sprouts deliver all the flavor without all of the work.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

  • 1 1/2 lbs brussel sprouts, halved
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup hoisin
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame seeds

Instructions

  1. Heat the olive oil in a medium skillet over medium heat. Add in the brussel sprouts and toss to coat. Sauté the brussel sprouts for a couple minutes, or until they start to brown slightly.
  2. Add in the garlic, hoisin and soy sauce. Reduce the heat to medium-low to keep the sauce from burning and let the brussel sprouts caramelize, about 8-10 minutes. Serve with the sesame seeds dusted over the top of the brussel sprouts.

Hoisin Sesame Brussel Sprouts - KJ & Company Hoisin Sesame Brussel Sprouts - KJ & Company Hoisin Sesame Brussel Sprouts - KJ & Company

Spicy Turkey Meatballs

Everyone needs a good meatball recipe in their lives. These Spicy Turkey Meatballs are packed full of flavor with a subtle heat to make you keep going back for more. They are simmered in a rich tomato sauce and then can be spooned over your choice of pasta, topped off with some parmesan cheese and devoured.

Spicy Turkey Meatballs - KJ & Company

When you have these meatballs simmering away on your stovetop, they will fill your house with warmth! A rich, buttery tomato sauce with a slight hint of heat soaks into the turkey meatballs to make a perfect combination. The ease of these meatballs is just as equally as satisfying as eating them. Well, maybe not as satisfying as eating them, but it’s pretty close! All you need to do is assemble the meatballs, get the sauce simmering and then let them bathe in the tomato goodness until they are ready to eat. Dinner ready in a snap.

Spicy Turkey Meatballs - KJ & Company

Whether they are for a weeknight dinner, date night, or Sunday super, these meatballs will make anyone happy. Leftovers of these puppies aren’t so bad either! Serve them up family-style and have everyone dig in, or plate them for a beautiful masterpiece to impress everyone around you. Either way, they will be enjoyed!

Spicy Turkey Meatballs - KJ & Company

If you won’t have the time to make these meatballs when you get home for dinner, they can definitely be made in a crock pot for an easy dinner that’s ready when you get home! Simply add all of the ingredients for the sauce into the slow cooker, roll up the meatballs, place them in the sauce, set the cooker on low and have a wonderful dinner ready for you when you get home. Hassle-free and delicious.

 

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Spicy Turkey Meatballs

These Spicy Turkey Meatballs are packed full of flavor with a subtle heat to make you keep going back for more. They are simmered in a rich tomato sauce and then can be spooned over your choice of pasta, topped off with some parmesan cheese and devoured.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12-15 meatballs depending on size made

Ingredients

For the sauce:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1 tablespoon chopped garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 2 – 29oz cans tomato sauce

For the turkey meatballs:

  • 2.5 lbs ground turkey
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup bread crumbs
  • 1/3 cup shredded mozzarella cheese

Instructions

For the sauce:

  1. In the bottom of a large pot or dutch oven, heat the olive oil over medium heat. Add in the onion and garlic and sauté until fragrant and translucent, about a few minutes. Add in the crushed red pepper flakes, basil, oregano, thyme and salt. Stir to combine.
  2. Pour in the tomato sauce and add in the butter. Stir until all of the ingredients are combined. Bring the sauce to a simmer and reduce the heat to a medium-low heat.

For the turkey meatballs:

  1. In a medium bowl, combine the ground turkey, egg, salt, crushed red pepper, oregano, cayenne pepper, bread crumbs and mozzarella cheese. Use either a rubber spatula or hands to combine (hands usually work the best).
  2. Roll the meatballs into rounded 2 tablespoon portions. Place all of the meatballs into the prepared sauce, about an inch in between each meatball to keep them from sticking to each other.
  3. Cover them with a lid and let them simmer for 25 minutes. Take the lid off, reduce the heat to low and let simmer for another 10 minutes until the sauce has slightly reduced and thickened. Serve with your choice of pasta, parmesan cheese and fresh basil.

Notes

If you don’t have time or the ingredients to make the sauce from scratch, you can use your favorited canned spaghetti sauce to simmer the meatballs in. If you still want to keep the heat element in the sauce, I would still add in the the crushed red pepper flakes that the sauce calls for.

Spicy Turkey Meatballs - KJ & Company Spicy Turkey Meatballs - KJ & Company Spicy Turkey Meatballs - KJ & Company Spicy Turkey Meatballs - KJ & Company

 

Frosted Oatmeal Raisin Cookie Bars

Frosted Oatmeal Raisin Cookie Bars will win over anyone and everyone who eats one. Warm, cinnamon speckled oatmeal cookie bars studded with sweet raisins and topped with a creamy, cinnamon cream cheese frosting. It’s a warm, comforting and delicious bite! If you ask me, everything is better with cream cheese frosting.

Frosted Oatmeal Raisin Cookie Bars - KJ & Company

These are perfect for dessert or breakfast, if you ask me. I mean, sometimes you just need to start your day off with a Frosted Oatmeal Raisin Cookie Bar and that’s ok. You won’t be able to resist going back for more! These cookie bars along with my Mudslide Fudge Brownies were so hard to resist that my yellow lab decided to eat a whole 13×9 pan full of both of them! A trip to the vet and a couple days on fluids, she is back home and ready to start counter-surfing again. Just kidding, we are going to have to be more careful about what we leave on the counters now!

Frosted Oatmeal Raisin Cookie Bars - KJ & Company

Whether these are for family, friends, pets (jk not really), or yourself, these Frosted Oatmeal Raisin Cookie Bars will be gone in a blink of an eye. Plus, you get a whole 13×9 pan full of them. That’s one of the best things about these cookie bars. They are simple to mix together, bake together in one pan and then all you have to do is frost them before you eat all of the frosting yourself. Does anyone else love cream cheese frosting as much as I do? Because I really love it, if you can’t tell.

Frosted Oatmeal Raisin Cookie Bars - KJ & Company

Bake up a batch of these simple and delicious cookie bars and get ready to have a full tummy and happy heart. Sometimes the simple things are the best things.

 

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Frosted Oatmeal Raisin Cookie Bars

Frosted Oatmeal Raisin Cookie Bars - KJ & Company

Frosted Oatmeal Raisin Cookie Bars will win over anyone and everyone who eats one. Warm, cinnamon speckled oatmeal cookie bars studded with sweet raisins and topped with a creamy, cinnamon cream cheese frosting. It’s a warm, comforting and delicious bite! If you ask me, everything is better with cream cheese frosting.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 13x9 pan of cookie bars

Ingredients

For the oatmeal raisin cookie bars:

  • 2 sticks (16 tablespoons) butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup raisins

For the cinnamon cream cheese frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon

Instructions

For the oatmeal raisin cookie bars:

  1. Preheat your oven to 350 degrees. Spray and line a 13×9 baking pan with cooking spray and parchment paper, set aside.
  2. In a bowl of an electric mixer, beat the butter with the sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at a time, making sure to wipe down the sides of the bowl in between each addition. Add in the vanilla extract.
  3. In a small bowl, mix together the flour, oats, baking soda, salt and cinnamon. With the mixer speed on low, slowly add the flour mixture into the butter sugar mixture until a dough forms and the ingredients are incorporated evenly, about a minute or two.
  4. Using a rubber spatula, fold the raisins into the dough until evenly combined. Press the dough into an even layer in the prepared 13×9 baking pan. The dough may be a bit sticky and that is ok. Bake for 23-25 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean. Set aside to cool completely prior to frosting.

For the cinnamon cream cheese frosting:

  1. In a bowl of an electric mixer, beat the cream cheese and butter together on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and slowly add in the powdered sugar until it is completely combined.
  2. Mix in the vanilla extract and cinnamon until the frosting is smooth and creamy. Frost and enjoy!

Notes

Your hands are your best tools! You may need to use them to press the dough into the 13×9 pan.

Frosted Oatmeal Raisin Cookie Bars - KJ & Company Frosted Oatmeal Raisin Cookie Bars - KJ & Company Frosted Oatmeal Raisin Cookie Bars - KJ & Company Frosted Oatmeal Raisin Cookie Bars - KJ & Company

 

 

Mudslide Fudge Brownies

Mudslide Fudge Brownies are all that you could ask for in a sweet treat. A decadent brownie base swirled with chocolate chips and espresso, then topped with a creamy peanut butter frosting and sprinkled with crushed chocolate sandwich cookies. How much better can it get? Not much! Once you take a bite of these delicious brownies, there is no turning back.

Mudslide Fudge Brownies - KJ & Company

You really have it all: chocolate, coffee, peanut butter and cookies all in one bite. These puppies are so good that my yellow lab, Darbi, agrees as well. She hopped right on up on the counter while we were gone and ate a whole 13×9 pan full of these Mudslide Fudge Brownies and an oatmeal raisin goodie (which is coming soon!) that resulted in her spending a couple days at the vet. She’s on the mend, but she sure did indulge! Note to self: do not leave these on the counter! Whether it’s playful pups, kids, family or friends, these brownies will disappear!

Mudslide Fudge Brownies - KJ & Company

Let’s take a minute to talk about the creamy, dreamy peanut butter frosting you get to frost across the top of these brownies. I could just eat it with a spoon! You’ll want to top everything you can with this frosting. It’s perfect for frosting brownies, cakes, cupcakes or anything else in your life that you need frosting for. You’re welcome.

Mudslide Fudge Brownies - KJ & Company

These Mudslide Fudge Brownies are perfect for any occasion and packed with flavor in every bite. Dig on in!

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Mudslide Fudge Brownies

Mudslide Fudge Brownies - KJ & Company

Mudslide Fudge Brownies are all that you could ask for in a sweet treat. A decadent brownie base swirled with chocolate chips and espresso, then topped with a creamy peanut butter frosting and sprinkled with crushed chocolate sandwich cookies. How much better can it get? Not much! Once you take a bite of these delicious brownies, there is no turning back.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 13x9 pan of brownies

Ingredients

For the brownies:

  • 2 eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant espresso powder
  • 1 3/4 cups flour
  • 3/4 cup cocoa powder
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chips

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 cups powdered sugar
  • 3/4 cup peanut butter
  • Chocolate sandwich cookies, such as Oreos, for topping

Instructions

For the brownies:

  1. Preheat your oven to 350 degrees. Spray a 13×9 baking pan with cooking spray and line with parchment paper for easy removal. Set aside. In a bowl of an electric mixer, beat together the eggs, milk, sour cream, vegetable oil, vanilla extract and espresso powder on medium-low speed until combined and smooth, about a minute.
  2. In a small bowl, mix together the flour, cocoa powder, sugar, baking powder and salt. With the mixer speed on low, slowly add the flour mixture into the liquids until a batter forms, about a couple minutes.
  3. Using a rubber spatula, fold the chocolate chips into the batter. Pour the batter into the prepared pan and bake for 30-32 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool completely prior to frosting.

For the frosting:

  1. In a bowl of an electric mixer, beat together the cream cheese and butter on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and slowly add in the powdered sugar until the frosting is smooth. Add in the peanut butter and mix until creamy and combined. Frost desired brownies, cakes, cupcakes or eat with a spoon.

Notes

If you don’t have time to make your own brownie batter, simply add a couple tablespoons of espresso powder to your store-bought brownie mix and bake as package instructions say. You can then top with the frosting recipe listed above.

Mudslide Fudge Brownies - KJ & Company Mudslide Fudge Brownies - KJ & Company Mudslide Fudge Brownies - KJ & Company Mudslide Fudge Brownies - KJ & Company

Peanut Butter Chocolate Chip Cookies

Sometimes in life all you need is a good cookie. Or two or three! Peanut butter and chocolate go together like Tom & Jerry, so when you put them into a cookie together you have a perfect match! These Peanut Butter Chocolate Chip Cookies are packed full of rich chocolate chips, and smoothed out by the velvety taste of peanut butter. They are little chocolate peanut butter pillows of delight and you may just want to eat them all.

Peanut Butter Chocolate Chip Cookies - KJ & Company

What I love so much about cookies is how they can be planned out, or just made on a whim. These Peanut Butter Chocolate Chip Cookies were the later of the two options. It was snowy, cold and, quite frankly, the perfect, cloudy weather for food photography. So, I set out my butter, preheated my oven, turned on the Food Network and got to work!

Peanut Butter Chocolate Chip Cookies - KJ & Company

Don’t worry, you get to lick the peanut butter spoon while you are waiting for these little babies to bake away in the oven. One of the perks about being the cook, no one will ever know that you did.

Peanut Butter Chocolate Chip Cookies - KJ & Company

This is basically a chocolate chip cookie taken to the next level. The peanut butter helps make them extra velvety, rich, slightly nutty and all sorts of delicious. It’s a cookie made out of simple ingredients that you most likely have sitting in your refrigerator and cupboards. Nothing fancy, just a good, old-fashioned cookie.

Peanut Butter Chocolate Chip Cookies - KJ & Company

Dunk these straight into a glass of cold milk and you will be ready to be tucked into bed in no time. Bake these up for any family gathering, weeknight dessert, holiday, party, date night, or any other reason that you need a Peanut Butter Chocolate Chip Cookie in your life. Which, if you ask me, could be just because you need a cookie. Life is better with cookies, don’t you think?

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Peanut Butter Chocolate Chip Cookies

These Peanut Butter Chocolate Chip Cookies are packed full of rich chocolate chips, and smoothed out by the velvety taste of peanut butter. They are little chocolate peanut butter pillows of delight and you may just want to eat them all.¬† It’s a cookie made out of simple ingredients that you most likely have sitting in your refrigerator and cupboards. Nothing fancy, just a good old-fashioned cookie.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 18-20 cookies

Ingredients

  • 2 sticks (16 tablespoons) butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11 oz semi-sweet chocolate chips or dark chocolate chips

Instructions

  1. Preheat your oven to 375 degrees. In the bowl of an electric mixer, beat the butter, sugar and brown sugar together on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at a time, making sure to wipe down the sides and bottom of the bowl in between each addition. Mix in the vanilla extract and peanut butter on low speed until just combined.
  2. In a small bowl, combine the flour, baking soda and salt. With the mixer speed on low, slowly add the flour mixture into the butter and peanut butter mixture. Mix until a dough has formed, about a minute.
  3. Using a rubber spatula, fold the chocolate chips into the dough until completely incorporated. Scoop the dough in rounded tablespoons onto a non-greased baking sheet, spacing them at least a couple inches apart. Bake the cookies for 10-12 minutes, or until the tops are slightly golden brown and being careful to not over-cook the bottoms of the cookies.
  4. Remove the cookies from the oven and allow to cool for a couple minutes on the baking sheet before transferring them to a wire rack to continue cooling. Enjoy!

 

Notes

  • You can use either smooth or chunky peanut butter depending on your preference. I always go with smooth!
  • Semi-sweet or dark chocolate chips can be used in this recipe.

 

Peanut Butter Chocolate Chip Cookies - KJ & Company Peanut Butter Chocolate Chip Cookies - KJ & Company Peanut Butter Chocolate Chip Cookies - KJ & Company Peanut Butter Chocolate Chip Cookies - KJ & Company

Wine and Balsamic Braised Short Ribs

Short ribs always used to be a scary thing to me – almost like a daunting task to take on. But do not fear! Short ribs will win you over the minute you take a bite of their rich goodness. Wine and Balsamic Braised Short Ribs are surprisingly hassle-free and loaded with enough flavor to make you feel like an Iron Chef. These short ribs are rich, decadent, slightly sassy and won’t disappoint. The full, rich beef flavor is paired perfectly with the wine and balsamic to give it the lift and flavor profiles to make your tastebuds soar.

All the work that you have to do with these decadent short ribs is sear them off in the beginning, put them all back into the pot, cover them with all the goodies and then let them bake away in the oven for a few hours. How great is that? You can make a decadent meal ahead of time! That’s right, not slaving around in the kitchen with 500 different dishes that you have to clean for a good meal.

These Wine and Balsamic Braised Short Ribs are perfect for any date night, Valentine’s Day, holiday party, family get-together, feeding a crowd, or even Superbowl Sunday. It’s a magical dish that can cover all occasions for you. All you have to do when guests arrive is pull this baby out of the oven and watch them disappear. These short ribs paired perfectly with my Asiago Herb Mashed Potatoes and chunk of a crispy baguette. They are literally fall-off-the-bone perfect and will melt in your mouth.

Short ribs are the perfect way to get the most bang out of your buck. As they are generally not a more expensive cut of meat, you can create amazing things out of them for less than you would think. I have found that it is best to ask your butcher to cut the spare ribs for you into the size that you desire, as you tend to get more meat than the pre-packaged options. If you only have access to the pre-packaged options, they will work just fine!

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Wine and Balsamic Braised Short Ribs

Wine and Balsamic Braised Short Ribs are surprisingly hassle-free and loaded with enough flavor to make you feel like an Iron Chef. These short ribs are rich, decadent, slightly sassy and won’t disappoint. The full, rich beef flavor is paired perfectly with the wine and balsamic to give it the lift and flavor profiles to make your tastebuds soar.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 8-12 servings, or 2-4 with leftovers

Ingredients

  • 8-12 short ribs (depending on how many people you need to feed)
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • 1 large onion, chopped
  • 3 teaspoons chopped garlic
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 cup balsamic vinegar
  • 3/4 cup red wine
  • 32 oz beef stock

Instructions

  1. Preheat your oven to 325 degrees. In a 7 quart dutch oven or oven and stovetop safe pot, heat the olive oil over medium heat. Season the short ribs on all sides with salt and pepper (let your salt ratio be more than your pepper ratio).
  2. Working with a few short ribs at a time, sear them on all sides until golden brown. This process may take a little time, but will be worth it in the end. Once the first batch is seared on all sides, remove them from the pan and add in the next batch until all the spare ribs are seared and set aside.
  3. If there is a large amount of excess fat in the bottom of your dutch oven, remove it until a couple tablespoons is left on the bottom. Add in the onion and saute for several minutes, or until they become slightly translucent and soft. Add in the garlic and fresh herbs and saute until fragrent.
  4. Deglaze the bottom of the pan by adding in the red wine and balsamic vinegar into the onions and herbs, making sure to scrape up the bottom of the dutch oven. Arrange all of the short ribs back into the dutch oven with the ribs facing up. Pour enough beef stock into the pot to just cover the tops of the spare ribs.
  5. Cover with a lid and bake for 3 – 3 1/2 hours, or until the spare ribs are fork tender. Remove them from the oven and serve with the natural au jus, or ladle out some of the braising liquid into a small saucepan and reduce it over medium heat until it has thickened and serve over the top of the spare ribs.

Chocolate Cherry Cheesecake Bars

Chocolate Cherry Cheesecake Bars! Try saying that 5 times fast. Even though it’s a mouthful to say, they are a mouthful of flavor when you take a bite! These cheesecake bars are loaded with sweet cherries that are swirled into a creamy filling and sitting on top of a chocolate crust. Drizzle them with a dark chocolate ganache before serving and then you have a match made in heaven.

The sweet, fruity flavor of the cherries pairs perfectly with the rich chocolate. In every bite, you get a rich, dark chocolate explosion brightened and highlighted by a creamy, cherry filling. No food coloring is needed here, as the bars will take on a natural pink color from the cherries. Perfect for a Valentine’s Day treat if you ask me! Or any day, actually, because these Chocolate Cherry Cheesecake Bars don’t need to be confined to just V-Day because of their sweet pink color! They are equally as delicious for any occasion.

One thing that I love about these cheesecake bars is how they are surprisingly simple to make. You don’t have to worry about a water bath or the top of the cheesecake cracking, because you are going to be pouring chocolate all over these lovely bars anyways! You whip them up a day or so in advance, let them cool on the countertop before popping them in the refrigerator to set for at least a few hours. How much easier can it get? When you’re ready for dessert, bring them out, cut them up and drizzle them with dark chocolate ganache. You will get a round of applause, even if it’s just from yourself! ūüôā

Whether you need a date night dessert for two (with leftovers!), a dessert to feed a crowd, or something sweet for a special occasion, these Chocolate Cherry Cheesecake Bars will not disappoint!

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Chocolate Cherry Cheesecake Bars

These cheesecake bars are loaded with sweet cherries that are swirled into a creamy filling and sitting on top of a chocolate crust. Drizzle them with a dark chocolate ganache before serving and then you have a match made in heaven.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes baking, 4 hours cooling
  • Total Time: 5 hours, 20 minutes
  • Yield: 9-12 servings

Ingredients

For the crust:

  • 3 cups finely crushed chocol