Seattle seafood bisque is a creamy seafood stew made with a mix of fresh seafood common to the Pacific Northwest. I prefer this seafood bisque with salmon, crab and sea scallops. However, you can use any mix of seafood you prefer such as shrimp, crab and clams. Creamy seafood bisque If you use salmon, ask for a tail-end cut where there is typically less bones. We always choose Pacific wild salmon for the most flavor and vitamins. Cut your salmon into bite sized pieces and remove any bones you see. Like many soups and stews, this seafood bisque is fantastic the second day. Seattle Seafood Bisque Ingredients 2 tablespoons vegetable oil 1 finely chopped medium sized sweet onion 1/4 – 1/2 cup finely chopped celery 1 tablespoon Worcestershire sauce 1/8 teaspoon garlic powder or 1 clove crushed garlic 2 (14 oz) cans chicken broth 1 (4 oz) can tomato paste ¼ cup flour 2 bay leaves ½ teaspoon pepper 1/8 teaspoon ground thyme 1 cup heavy cream 1 lb fresh seafood (salmon, dungeness crab, sea scallops recommended; or shrimp, crab and clams) Instructions In a large dutch oven, heat oil. Remove from heat. Add flour and it will turn into a light brown paste. Put back on heat and add onion and Worcestershire sauce. Lower heat and add bay leaves, pepper, garlic, thyme and broth. Stir and bring to a boil. Simmer about 30 minutes. Then add cream, tomato paste and seafood. Stir gently and cook 10 minutes on medium-high. Lower the heat to low and simmer for about one hour and 30 minutes. Source: northwestspoon.com #crab #salmon #scallops

These simply seasoned Dungeness crab cakes are a little sweet, savory and fry up to a special treat! I love serving them with this sweet and spicy Thai Chili Sauce . Dungeness crab cakes During the summer months we love crabbing. It’s a fun way to spend the day. Drop a couple crab pots, tour around looking for wildlife and then seeing if you were lucky enough to catch any crab. Dungeness crab Dungeness crab are from the Pacific Northwest and are named after the town Dungeness, Washington. Their flesh has what is considered to be a delicate flavor and slightly sweet taste. If you’re not into catching your own crab then you’ll want to pay close attention to sales. When dungeness crab goes on sale at the grocery store – run, don’t walk to get some! This is a special treat since dungeness crab can run upwards $30.00/lb depending on the season. It makes an impressive and perfect start to any Northwest style meal. We often cook our crab, shell it, portion it and then freeze it in air tight packaging. A vacuum sealer is perfect for an air tight seal. Then you can enjoy Dungeness crab cakes any time throughout the year. Dungeness crab is also very tasty just on it’s own. Try it in a dungeness crab cobb salad with Hat Island dressing. Do you ever go crabbing? Are crab cakes high on your list of favorite appetizers? Let me know your thoughts on this recipe below. If you make any of my recipes, use #northwestspoon and share your photo. Dungeness crab cakes 1 lb dungeness crab meat (cooked and removed from shell) 2 tbsp mayonnaise 1 tbsp Dijon mustard 1 egg 1 cup panko bread crumbs 1 zest and juice of a small lemon 1/2 a red bell pepper (finely diced) 1/4 cup walla walla sweet onion (finely diced) 2 tbsp Italian parsley or chives (chopped) salt and pepper 2 tbsp vegetable oil for frying 1 tbsp butter for frying (optional) Thai sweet chili sauce for serving lemon wedges for serving Gently squeeze all the water out of the crab meat. In a large bowl, combine all the ingredients up to parsley (or chives) and season with a pinch of salt and pepper. Adjust the wetness of the mixture by adding more panko as necssary. Be careful not to overwork the mixture. Gently form small patties. These are best made immediately. If the mixture sits in the fridge, I find it gets too wet. Heat the oil in a large non-stick frying pan. If desired add butter. This adds additional flavor. Cook until both sides are golden brown and heated through. Turn once. Serve with lemon wedges and Thai chili sauce. Source: northwestspoon.com #crab

Using an Instant Pot electric pressure cooker/multi-cooker to make this classic slow-braised dish gets dinner on the table fast and makes the meat deliciously tender. These Instant Pot carnitas have a slight citrusy hint of sweetness and are a versatile family favorite. Pictured here, I served the carnitas with tortillas, pickled jalapenos, crunchy Persian cucumbers and pineapple pico de gallo. Carnitas are traditionally served with pickled jalapenos which introduce a fresh, mildly spicy, acidic note. I also always include fresh lime slices with every Mexican meal I serve. I am in love with Mexican cuisine. It reminds me of Southern Italian cuisine which I also adore because while different, they both consistently use healthy oils, fresh herbs and spices (particularly garlic, peppers, marjoram or oregano) and citrus. This recipe is inspired and adapted from a traditional braised carnitas recipe from Pati Jinich . Pati’s book Mexican Today is one of my favorite cook books. I highly recommend it. It’s chock full of beautiful photos, delicious recipes, Mexican cook’s tips and information about the areas where the recipes come from. My copy of Mexican Today is actually signed by Pati! About a year ago, I was supposed to take a cooking class from her in downtown Seattle. Unfortunately, I became ill with the flu and missed out. However, I was sent her beautiful cook book. I was thrilled. I like to sit down and relax with a cup of herbal tea and read cook books. In addition to fresh squeezed orange juice, one of the ingredients that may surprise you in this recipe is to drizzle some sweetened condensed milk on the pork before cooking. This adds a wonderful, lightly caramelized flavor to the dish. You can use any left over sweetened condensed milk as a special creamer for your morning coffee or make a tres leches cake. Rather than cooking the pork low and slow on the stove top in the traditional braising method, I decided to adapt the recipe by reducing some of the liquid and cooking it in the electric pressure cooker. Other than this, the recipe stays true to Pati’s flavor recommendations for traditional carnitas tacos. I’ve made this recipe both in the traditional braising method (with additional water added to the recipe) and in the electric pressure cooker (as noted below). Both methods yield one of the most tender and amazingly delicious pulled pork I’ve ever had. I have a confession. And hopefully you’ll forgive me for it. I actually don’t own an Instant Pot . I have a different brand called the Breville Fast Slow Cooker . It has all the wonderful hands off cooking functions that an Instant Pot is beloved for. However, it is a sleeker more intuitive design (in my opinion). In naming this recipe, I decided to go with the beloved “Instant Pot” moniker because it is quickly becoming a household name for this type of product. My experience so far with the electric pressure cooker/multi cooker has been positive. I am learning allot by trying out new recipes. I have had the best experiences with cooking meats that would traditionally take much longer braised or cooked low and slow in an oven. This Instant Pot carnitas tacos recipe is most certainly one of my favorites so far. Do you own an electric pressure cooker or Instant Pot? What do you think so far? Do you love Mexican food? I think you’ll love, love, love this recipe. Give it a try and let me know how it turns out. If you make any of my recipes, use #northwestspoon and share your photo. Happy cooking! Michelle #pork #tacos

Are you a salsa fan or a pico de gallo fan? Or are you like me and love both? Pineapple pico de gallo adds a wonderful sweet, tangy and tropical salsa to tacos or grilled seafood. It’s especially delicious and a favorite topping of mine with pork carnitas, shrimp or fish tacos. You’ll love it with my Instant Pot Carnitas Tacos . The tender pulled pork and pineapple pico de gallo are a match made in heaven. Bright and colorful bowl of pineapple pico de gallo Pico de gallo is also known as salsa fresca or salsa cruda which perfectly describes it’s freshness since it is made with fresh chopped tomatoes, onion, spicy peppers and cilantro. It differs from salsa in that it contains less liquid and is not cooked. Pineapple pico de gallo adds in additional sweetness from fresh pineapple. I also like to add in a fresh squeeze of lime. It balances the sweet and tart. And the fresh tomatoes marry it all together. Pineapple pico de gallo tastes great on seafood or pork How to pick a perfect pineapple Deciding when a pineapple is ripe and ready can be a little tricky. In choosing a pineapple, I generally go with smell over looks. A ripe pineapple has a distinctive sweet and stronger pineapple smell. It also has a little bit of give in the flesh without being too soft (the squeeze test). Smell the bottom of the pineapple rather than the top leafy part. If it doesn’t smell like a sweet fresh pineapple, choose another. It will likely mean it was picked too early. Having bright green leaves on the crown is also a good sign. Sweet and tangy pineapple pico de gallo Proportion perfect When it comes to measuring and slicing all the ingredients for the pineapple pico de gallo, exact amounts aren’t completely necessary. I almost rarely ever measure exact amounts and follow a general rule of thumb where I keep about the same proportions of tomatoes to onion to pineapple. You can adjust the spiciness or amount of onion you prefer to your tastes. When it comes to choosing what type of tomatoes to use, choose any kind you like as long as they are fresh. It’s fun to mix in different types of tomatoes or colors (such as yellow tomatoes or fresh hot house tomatoes with fresh cherry tomatoes). Do you have a favorite topping for tacos? I think you’ll love pineapple pico de gallo when you’re in the mood for something a little tropical and really fresh. Give it a try and leave me a comment below. Happy cooking Michelle If you make any of my recipes, use #northwestspoon and share your photo. Pineapple pico de gallo Pineapple pico de gallo adds a wonderful sweet, tangy and tropical salsa to tacos or grilled seafood. It’s especially delicious and a favorite topping of mine with pork carnitas, shrimp or fish tacos. 1 cup tomatoes (chopped) 3/4 – 1 cup white onion (chopped) 1 cup fresh pineapple (chopped) 1/2 cup cilantro (chopped) 1/2 – 1 jalapeno or serrano pepper (diced (amount to taste)) 1 juice of a lime 1 generous pinch sea salt 1 pinch freshly ground pepper Combine all the ingredients in a bowl and mix together. Taste and adjust seasoning to your tastes. Serve immediately. Cover and store in the fridge 2 – 3 days. #pineapple #salsa #tacos

Fresh spring green beans cooked tender-crisp are an easy and versatile side dish. They taste even better topped with toasted almonds and a bright lemony vinaigrette dressing. This lemony green bean almondine recipe is “ easy-peezy-lemon squeezy ” as my six year old son would say. Tender crisp green beans with almonds and vinaigrette Lemony green bean almondine tastes great with any number of main courses such as pork chops, steak, seafood and more. It’s also a great vegetable dish to bring to a family pot-luck because it is delicious at room temperature. I prefer to call this a salad and ask you to open your mind up to the idea of including vegetable dishes in the salad category instead of just lettuce or leafy greens. I like to serve green bean almondine with a wonderful lemony and bright vinaigrette dressing and top it with toasted almonds. Green beans and almonds are a great flavor combination Fresh, not canned Fresh green beans are always the best. My favorite ways to cook green beans is to either “ blanch ” them or “ roast ” them. Are you a fan of green beans? They’re really a delicious vegetable any time of year. This recipe calls for blanching the green beans, which is an essential cooking technique to know for cooking many different kinds of fresh vegetables. Blanching vegetables is a great way to “ cook ahead. ” I like to blanch a variety of fresh veggies, store them in the fridge in air-tight containers and use them to spruce up ordinary salads. It’s a great way to boost your vitamins and fiber intake. If you prefer your blanched veggies warm, it’s as easy as heat up a little olive oil or butter in a pan and sauteing them for a couple minutes until they warm through. You can blanch vegetables such as broccoli, asparagus, shelled peas, peas in the pod, squash and cauliflower to name a few. Blanching cooked green beans How to blanch green beans To blanch the green beans, simply bring a pot of salted water to boil. Drop in the beans and cook them tender-crisp (about 3 minutes) before plunging them into a big bowl of ice-water. Shocking the beans in ice-water stops the cooking process and keeps their beautiful bright green color. Next, remove the beans with tongs to a colander or dinner plate lined with paper towels so they can dry. They’re ready to serve, store in the fridge or freeze for later. They should be tender-crisp and not mushy. Lemony green bean almondine is a healthy side dish Vitamin rich “ Haricots verts ” or green beans are a great source of protein, fiber and are chock full of vitamins and minerals such as vitamin A, C, K, folate, thiamin, riboflavin, niacin, vitamin B6, calcium, iron and more! (I feel like I’m reading off the periodic table or something). And they also taste great. Do you like lemons? I adore the fresh zing of a bright fresh lemon. If you like lemons, I think you’ll enjoy this easy lemony green bean almondine recipe. The lemon vinaigrette is super easy to prepare and is one of my favorite quick dressings for many different types of salads. Homemade dressings always taste so much better than store bought. I hope you like this recipe. Let me know your thoughts in the comments below. Happy cooking. Michelle If you make any of my recipes, use #northwestspoon and share your photo. Lemony green bean almondine Lemony green bean almondine is an easy and versatile dish. Fresh spring green beans are cooked tender-crisp and topped with a bright lemony vinaigrette dressing and toasted almonds. Lemony vinaigrette 6 tbsp extra virgin olive oil (use a good quality) 2 tbsp fresh lemon juice 1 tbsp fresh thyme (minced, or 1 tsp dried thyme) 1 pinch sea salt (generous pinch) 1 pinch freshly ground black pepper (to taste) Green beans 1 lb fresh green beans (ends trimmed) 1 tsp sea salt Toasted almonds 3-4 tbsps sliced almonds (toasted, amount to taste) Final touches 1 tbsp shallots or red onion (minced, optional) 1 pinch sea salt (scant pinch) 1 pinch freshly ground black pepper (scant pinch) (to taste) Preparing lemony vinaigrette Start by preparing the lemony vinaigrette. This allows the flavors in the vinaigrette to have time to meld together while you blanch the green beans. In a large bowl, combine the olive oil, lemon juice, thyme, salt and pepper and whisk until it emulsifies. Set aside the vinaigrette in an easy pour vessel or mason jar while you prepare the green beans. Give the vinaigrette a quick stir or shake (if in a jar) just prior to serving. Blanching the green beans Clean and trim the ends off the fresh green beans. Prepare a large bowl of ice water and set aside. Bring an 8 quart pot of water to a full boil. Add salt. Add the green beans and cook on high heat for 3 minutes until tender-crisp. Using tongs, remove the green beans to bowl of ice water. Once cooled, transfer the beans to a colander or paper towel lined dinner plate to drain. Toasting the almonds Heat a non-stick skillet on medium-high heat. Once hot, add the sliced almonds. Toast the almonds just until they begin to smell toasted and start to turn a light golden brown. Move them around as they toast. Remove the almonds to a plate as soon as they start to turn golden brown as they can burn quickly. Plating the salad Place the drained green beans neatly on a platter. Drizzle a desired amount of vinaigrette over the beans. They should be well coated, but not swimming in the vinaigrette. Next, top the green beans with the toasted almonds and sprinkle the final touches (minced shallots or red onion) all over. Add an additional scant pinch of sea salt and freshly ground black pepper on top. Serve immediately. Store any remaining lemony vinaigrette in the fridge up to 2 – 3 days. Use for salads. Allow the vinaigrette to sit at room temperature prior to using and give it a stir as needed so it re-emulsifies. Did you try this recipe? I’d love to hear about your experience. Please leave me a comment on this recipe’s blog page. #Almonds #greenbean

Need a quick and flavorful mid-week meal for Taco Tuesday? Instant Pot chicken tacos is a definite winner winner chicken dinner! I feel like I hit the jackpot with this recipe because its quick, flavorful and everyone (and I mean even the pickiest of my little eaters) loves it. That is a win! Winner winner chicken dinner! Have you ever tried that salsa dump chicken recipe, where all you do is dump some salsa on chicken thighs or breasts and put it in the slow cooker for a few hours? In fact many people also make this in the Instant Pot too. Well, that recipe intrigued me because it was so simple. However, I’ve found I’m disappointed in it because it really fell flat on flavor (in my humble opinion). In creating this Instant Pot chicken taco recipe, I wanted something similarly simple but it also had to be full on flavor as well as family-friendly and versatile. Great for taco Tuesday I decided to include some mild salsa in the ingredients for my chicken tacos, but amped up the flavor by including plenty of Mexican herbs, spices and fresh ingredients. This recipe features garlic, marjoram, thyme, cumin, ancho chili powder and bay leaves . These seasonings bring an herby and almost slightly smoky flavor to the dish. I also used a mix of chicken thighs and a large breast. You can substitute just thighs or just breast meat if you like. However, I find using chicken thighs provides a more juicer and tasty result. And that is what I recommend in this recipe. Using the Instant Pot or electric pressure cooker also cooks the chicken incredibly fast while keeping the chicken fork tender and juicy. Serve with pickled jalapenos, cheddar cheese, cilantro and scallions This Instant Pot chicken tacos recipe has quickly jumped to the top of one of my family’s weekly favorites. I’d consider it mildly spicy and therefore kid friendly. I couldn’t tell you how happy I was when my six year old said “Yum mommy! I really like these!” Making everyone happy at the kitchen table has been a bit of a challenge lately. The other reason I love this recipe is that it is very versatile. The cooked chicken (and sauce) can be used not only for tacos, but also for enchiladas, chicken tortilla soup or taco salad. If you like a bit of heat, you can easily amp up the spice by adding in finely diced jalapeno or serrano peppers. Adjust it to your taste. I find these chicken tacos also reheat or freeze (if necessary) really well. Leftovers always get used up in my household. But having that option is a real plus. Cook once and use the batch for multiple meals. No food waste is a really great thing. Serve them with your favorite taco toppings. I like them simply with a little salsa, cheese or guacamole on warmed tortillas It’s been pretty rainy around here these past weeks. I’ve been reminiscing about past vacations to Mexico and missing the sun. To help soothe my desire to travel, I’ve been somewhat obsessed with delicious Mexican dishes. Kicking back with flavorful chicken tacos and a margarita is good for the soul. So, if you like Mexican food, you may also like my Instant Pot carnitas tacos recipe or pineapple pico de gallo as well. Do you have an Instant Pot? What are your favorite dishes to cook in it? I hope you like these quick and easy Instant Pot chicken tacos. Give me a comment below. I’d love to hear from you. Happy cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. This post contains affiliate links. Products used in this recipe: Simple Truth Organic Medium Salsa McCormick Gourmet Collection, Ancho Chile Pepper Spice Islands Marjoram 0.3 oz Glass Jar Simply Organic Thyme Leaf Whole Certified Organic, 0.78-Ounce Container McCormick Gourmet Organic Cumin Ground, 1.5 oz Instant Pot pressure cooker/multi cooker: Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker Or alternative recommended pressure cooker: Breville The Fast Slow Pro Pressure Cooker Instant Pot chicken tacos Instant Pot chicken tacos are a fresh, flavorful and versatile family favorite. Not your ordinary salsa dump chicken, you’ll love this combination of fresh flavors including onion, garlic, marjoram, thyme, cumin, ancho chili powder and bay leaves. 2 lbs boneless, skinless chicken thighs and breast 1 tsp sea salt 1 pinch freshly ground black pepper (to taste) 1 – 2 tbsp vegetable oil 1/2 medium white onion (chopped) 2 – 2 1/2 medium garlic cloves (minced) 1/2 tsp dried marjoram 1/2 tsp dried thyme 1/4 tsp ancho chili powder 1/4 tsp cumin 2 bay leaves 1/2 cup chicken broth 1/2 cup Simple Truth Organic Medium salsa Remove any excess fat or skin on the chicken and pat dry. Season both sides with sea salt and freshly ground black pepper. Set the Instant Pot (electric pressure cooker) to saute function for 15 minutes. Once heated, add in a tablespoon of vegetable oil and sear the chicken on both sides. Do this in batches. Set seared chicken pieces aside on a dinner plate. Add a little more vegetable oil if necessary. Saute the onion a few minutes until it begins to turn translucent. Add in the garlic, marjoram, thyme, ancho chili powder, cumin and bay leaves. Saute for a minute allowing the spices to bloom. This process should take about 10 – 15 minutes. Next stir in the chicken broth and salsa. Return the seared chicken pieces and any juices to the pressure cooker mixing it all together to coat it well. If there is any time left on the saute function, press cancel. Next set the pressure cooker to medium pressure and enter on the manual cook function 20 minutes. Make sure the pressure gauge is in the correct position and start pressure cooking. After the 20 minutes pressure cooking, follow natural release procedure. Remove the cooked chicken with tongs or a slotted spoon to a large casserole dish and shred it with two forks. Next set the pressure cooker to saute function again for about 7 minutes. Cook the liquid in the pressure cooker until it reduces by about half and thickens. This will take about 5 – 7 minutes. Then top the shredded chicken with the sauce and mix it in. Serve the chicken with tortillas and your favorite taco toppings such as salsa, shredded cheese or guacamole. Use approximately 2 lbs chicken. I usually buy one package of boneless, skinless chicken thighs and one large chicken breast. You can use just breasts if you like, but thighs will produce a more juicy result. When reheating the chicken tacos, you may need to mix in a little more chicken broth or water to avoid the chicken from drying out. Source: northwestspoon.com #chicken #tacos

Delicious devil’s food cake is the only chocolate cake recipe I ever use. It is moist, decadent and is perfect for birthdays or family gatherings. I love this delicious devil’s food cake paired with fresh Bing cherry filling, creamy chocolate icing and topped with fresh whipped cream ( see tips below ) . There are so many wonderful ways to layer and decorate this classic cake. I’m a huge fan of chocolate. I especially love rich, creamy milk chocolate. This delicious devil’s food cake has a rich chocolate taste. I have fond childhood memories of this cake as it was a favorite of my dad’s. It was always a special treat when mom would bake this cake. We usually had it topped with the best ever creamy chocolate frosting . It’s also super delish topped with this billowy white cloud frosting . I’ve made this delicious devil’s food cake for all kinds of occasions. I also love using this recipe for cupcakes (note baking times vary). June is a busy month for our family with two birthdays, father’s day and countless end of school year festivities on the calendar. In honor of father’s day coming up and also in honor of my late dad, I decided to share this all time family favorite recipe. In fact, I’m sort of surprised my mom even let me have this cake recipe as it was most definitely a secret recipe. It was one of those awesome recipes that you’re not sure where they came from exactly, but everyone raves about. This post contains affiliate links. In addition to having a delicious rich chocolate flavor and moist crumb, one of the best things about this cake is that it is really easy to prepare. You can literally just combine all the ingredients into the mixing bowl and blend until everything is well incorporated and moistened. I scrape down the sides of the bowl at least once. It really doesn’t get any easier. I’m not big on allot of words. But I am big on allot of flavor. So that’s all I have to say about this cake. I think you’ll love it. So, make sure to save this recipe. Or whip it up today and dig right in! You’ll be glad you did. Do you have a favorite kind of cake? I’d love to hear your thoughts on this chocolate cake. Let me know what you think in the comments. Happy cooking! Michelle Chocolate cherry dream cake As pictured above, with a little patience you can turn this delicious devil’s food chocolate cake recipe into an incredible four layer chocolate cherry dream cake. Layers of chocolate cake, creamy chocolate frosting, Bing cherry filling and whipped cream are a wonderful heavenly combination. If assembling this cake seems difficult, take heart. It’s really not. It just takes a little time. Not to worry though as this cake tastes almost better the second day. The first step is to bake the chocolate cake as instructed in two 8 inch round cake pans. Allow the cake to cool completely, then split each cake in half and level. Next, spread  creamy chocolate frosting  in-between each of these cakes. (You’ll be back to two cakes now). Then just before stacking them all to make four layers, fill the middle layer with the Bing cherry filling. Bing cherry filling 2 cups fresh pitted Bing cherries Toss the cherries in 1 tbsp corn starch. Then add, 1/4 cup sugar 1 tbsp Kirsch liqueur (optional) 1 tbsp water In a medium-sized pot bring to a low boil, stirring frequently for about 10 – 12 minutes or until the cherries are glossy and the liquid begins to thicken. Allow it to cool. This is the middle layer. Fresh whipped cream Top the whole cake with fresh whipped cream. 3/4 cup heavy cream 1 tbsp confectioner’s sugar Combine the cream and sugar and whip with an electric mixer until you reach stiff peak stage. Decorate the cake with the whipped cream, cherries and/or chocolate shavings to your taste. Baking options and times two 8 inch round cake pans ~ 350 F for 25 – 30 minutes 9 x 13 rectangle cake pan ~ 350 F for 35 – 40 minutes 12 mini cupcakes ~ leave 1/8 of an inch from top of the cupcake tins. Bake at 350 F for 10 – 12 minutes Baking tips This cake stays moist as long as it lasts and tastes even better the second day. Best results when you grease (use butter, not oil) and lightly flour the cake pans. If your oven has hot spots, you may need to rotate the cake half way through the baking times. Keep in mind ovens vary as does baking times due to higher altitudes. Use a cake tester or toothpick inserted in the middle. When it comes out clean, it’s done. Recommended products (affiliates) Baker’s Secret 98339 2-Piece Twin Pack Round Cake Pan, 8-Inch Wilton Recipe Right Non-Stick 9 x 13-Inch Pan If you make any of my recipes, use #northwestspoon and share your photo. Delicious Devil’s Food Cake Delicious devil’s food cake is the only chocolate cake recipe you’ll ever need. It is moist, decadent and is perfect for birthdays or family gatherings. Rich, chocolaty heaven! 1 1/2 cups all-purpose flour or Namaste gluten free perfect flour blend 1 1/4 cup sugar 1/2 cup cocoa 1 1/4 tsp baking soda 1 tsp sea salt 1 cup buttermilk 2/3 cup neutral vegetable oil 1 tsp vanilla 2 large eggs Preheat the oven to 350 F. Grease (with butter, not oil) and lightly flour two 8-inch round cake pans. Lightly spoon and level off the flour into the measuring cup. In a large mixing bowl, blend all the ingredients together at a low-speed with the electric mixer until everything is moistened. Then beat for 3 minutes at a medium speed. Pour the batter evenly into the prepared cake pans. Bake at 350 F for 25 – 30 minutes or until a toothpick or cake tester comes out clean from the center. Cool 5 minutes and then remove the cake inverted from the pans. Allow the cakes to cool completely before leveling and frosting. Frost with your favorite frosting. Baking tips: This cake stays moist as long as it lasts and tastes even better the second day. Best results when you grease (use butter, not oil) and lightly flour the cake pans. If your oven has hot spots, you may need to rotate the cake half way through the baking times. Keep in mind ovens vary as does baking times due to higher altitudes. Use a cake tester or toothpick inserted in the middle. When it comes out clean, it’s done. Baking suggestions: Two 8 inch round cake pans ~ bake at 350 F for 25 – 30 minutes 9 x 13 cake pan ~ bake at 350 F for 30 – 35 minutes 12 mini cupcakes ~ leave 1/8 of an inch from top of the cupcake tins. Bake at 350 F for 10 – 12 minutes. Suggested frostings: Best ever creamy chocolate frosting White cloud frosting Buttermilk substitution: Real buttermilk is best, however, this substitution can be applied if it is not available. Use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes prior to using. Source: northwestspoon.com #birthday #Chocolate #devilsfoodcake #Glutenfreecakes

Bolognese is a versatile meat sauce that can dress up many different kinds of pasta such as spaghetti, pappardelle, penne or rigatoni. Recently, I’ve started making my favorite traditional bolognese sauce in my Instant Pot. Whether this Instant Pot bolognese sauce recipe is cooked fast or slow it makes a comforting weeknight meal. Instant Pot bolognese This post contains affiliate links. The versatility as a multi-cooker is one of my favorite things about the Instant Pot . In fact, my favorite way to cook this bolognese sauce is on the Instant Pot’s slow cooker setting. I find this method just works best for my busy day, allowing me both flexibility and a hands-off cooking routine. However, if you’re short on time, you can also whip up this amazing bolognese sauce in warp speed by using the Instant Pot’s pressure cooker setting. While we enjoy this comforting bolognese sauce any time of year, it’s also super helpful to not have to monitor a bubbling sauce over the hot stove during the heat of the summer. Instant Pot for the win! Bolognese sauce in the Instant Pot Recommended My favorite bolgonese sauce recipe is inspired from and adapted from a traditional recipe from Lidia Bastianich . Traditionally, a bolognese sauce is simmered low and slow in a Dutch oven on the stove top for about 3 hours. I love all things Lidia and seeing her American Italian twists on traditional Italian recipes. I recommend adding any of her cookbooks to your cookbook collection. Spaghetti with bolognese sauce This bolognese sauce recipe has never failed me in the Instant Pot. One of the things I love so much about using the Instant Pot for this recipe is that it is ALL cooked in ONE pot!! You can easily walk away from it, go about your business and come back to an amazingly smelling kitchen with dinner ready. Today, I will share with you two ways to make this great bolognese sauce recipe in your Instant Pot ~ first using the pressure cooker function and second using the slow cooker function . The whole family will love this classic recipe Quality in, quality out Before we move onto the cooking technique, let’s talk about ingredients. To ensure the tastiest bolognese sauce, don’t skimp out on your ingredients. Higher quality “in” will yield higher quality “out” . I recommend using the following: San Marzano tomatoes A good quality Italian dry red wine Extra lean (and if possible) organic ground beef and pork Oregano and bay leaves, garlic is optional Whether dry or fresh, I love the fragrance and flavor oregano adds to the sauce. Perhaps this is an influence from Southern Italy I picked up as it seems oregano is in almost everything there. If you like a hint of spice, you can add in a pinch of red chili pepper flakes. Garlic is also optional and sometimes, I’ll change up the basic recipe provided below and add in a couple cloves of minced garlic. This recipe will yield enough sauce for 6 – 8 people. It freezes well in smaller portions for another day. It’s a great recipe to make on a Sunday (hence the term Sunday sauce). Enjoy your Sunday family meal and have left-overs for quick meals throughout the week. I often serve spaghetti alla bolognese with a simple garden salad dressed with this classic homemade red wine vinaigrette dressing . How to cook bolognese sauce in an Instant Pot The cooking technique for Instant Pot bolognese sauce is surprisingly very similar to a traditional method. First we saute the onions, vegetables and meat. Use the Instant Pot’s saute function for this. This step develops flavor before all the liquid ingredients and herbs are combined and simmered. After this step is complete, I usually set the Instant Pot to the slow cook function and set it for 5 hours. However, if you prefer, you can alternatively set the Instant Pot to a manual high pressure setting for 30 minutes. After 30 minutes, do a quick release of the steam. Most Instant Pots have a pre-programmed chili/bean button. You can also choose to select this function if you prefer and set it for 30 minutes. (The program is the same as the high pressure setting). After this cooking step is complete and the steam is safely released, simply set the Instant Pot to saute function again for approximately 5 minutes. During this time, you stir and reduce any extra liquid in the sauce down. Quite honestly, I’ve found I don’t have to do this for very long. Usually about 3 minutes maximum. There are many brands of electric pressure cookers on the market. If you are looking for an alternative to the “Instant Pot,” I recommend the Breville Fast Slow pro as pictured above. This is actually the brand I own. I love the sleek and intuitive design of it. Some people find all the buttons on the Instant Pot brand to be confusing and overkill. If you give this recipe a try, please let me know in the comments. I’d love hear about which method you use and your experience. Happy cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. Instant Pot bolognese sauce Whether cooked slow or fast, this easy and versatile Instant Pot bolognese sauce with your favorite pasta makes a great meal any day of the week. 3 tbsp extra virgin olive oil 1 cup onion (I usually use a sweet onion, such as Walla Walla sweet or white.) 1/2 cup finely grated carrot 1/2 cup celery (and leaves), minced 1 lb ground beef (extra lean organic) 1 lb ground pork (organic) 1/2 cup dry red Italian wine 1 tbsp tomato paste 3 cups San Marzano whole plum tomatoes and liquid (about 1 1/2 28 oz cans, crush the tomatoes with your hands) 3 dried bay leaves 1 tbsp dried oregano 2 generous pinches sea salt 1 pinch freshly ground black pepper Set the Instant Pot to the saute function for 20 minutes. Heat the olive oil and stir in the onion, carrots and celery. Cook this stirring frequently until the onion begins to go translucent. Season it with a slight pinch of sea salt and pepper. Crumble in the ground beef and pork and continue to saute it until the meat is lightly browned and the liquid begins to evaporate. Use a wooden spoon to break up the meat during this process. It should take about 10 minutes. Add the wine, scrape up the bottom of the pot with a wooden spoon. Cook for about 4 minutes. Next, add in the tomato paste, hand crushed San Marzano tomatoes, bay leaves, and oregano. Season lightly with a little sea salt and pepper. Once the sauce begins to simmer, cancel the saute function. Follow either of the remaining instructions: 1) Cook it fast ~ pressure cooker setting Set the Instant Pot to high pressure for 30 minutes. After the 30 minutes, carefully do a quick release of the steam. Remove the lid. If necessary, set the Instant Pot to saute function for 5 minutes. Reduce the sauce slightly or to your tastes. Taste and season accordingly. (Most Instant Pots have a pre-programmed chili/bean button. You can also choose to select this function if you prefer and set it for 30 minutes. The program is the same as the high pressure setting). 2) Cook it slow ~ slow cooker setting Set the Instant Pot to the slow cooker setting for 5 hours. After this time, carefully remove the lid. If necessary, set the Instant Pot to saute function for 5 minutes. Reduce the sauce slightly or to your tastes. Taste and season accordingly. Optional: If you like garlic, add in 2 cloves minced garlic at the point where you add in the meat to change it up. Sprinkle generous amount of Parmesan cheese on top of your pasta with bolognese prior to serving. Source: northwestspoon.com #meatsauce #Spaghetti

This old fashioned banana cream pie is a decadent cold and creamy treat on a warm summer’s day. Billowy layers of banana, vanilla and cream come together on a graham cracker crust. It’s a delicious classic for a family picnic or BBQ. Start the diet tomorrow and dig right in. After all, you only live once. Old fashioned banana cream pie Old fashioned banana cream pie never goes out of style. The addition of fresh slices of banana throughout the pie really amp up the banana flavor and texture. If you’d like to make this pie gluten free, order gluten free graham cracker crumbs online. These can be rather difficult to find in grocery stores, so I recommend just ordering them online. Simply sub out regular graham cracker crumbs with the gluten free and follow the same directions. Cold and creamy slice of banana cream pie This old fashioned banana cream pie recipe makes me think of fourth of July parties and backyard BBQs. It’s a great way to end a party with lasting memories. There is something very nostalgic about cold summer cream pies. Imagine this…you’re sitting on the porch swing, listening to the birds singing on a warm summer evening. You’re sipping ice cold ice tea. There’s condensation dripping down the sides of the glass. And you take that first bite of pie. Banana, cream and vanilla. Cold and creamy. So delicious and perfect together. You feel like you cold eat that whole pie! But, nope. You’ll settle for just one decadent slice. You know it was worth it. Everyone loves this pie A part of you is thinking…oh my, but that’s still allot of calories. Yes, but…it’s a summer treat. And if you’re like me and eat well most of the time… one (ok let’s be honest…maybe two) slices of this amazing pie isn’t going to kill you. It will bring you GREAT joy. And your family will have fond memories of that amazing pie you had at your family BBQ. Memories like these are worth it…both old and new. So go for it. Ready to dive in? If you make any of my recipes, use #northwestspoon and share your photo. I’d love to hear what you think of this old fashioned banana cream pie recipe. Leave me your thoughts and taste test results below. Happy cooking and happy fourth of July! Michelle Old fashioned banana cream pie Serves 6 Prep 10 mins Cook 30 mins This old fashioned banana cream pie is a decadent cold and creamy treat on a warm summer’s day. Billowy layers of banana, vanilla and cream come together on a graham cracker crust. **Crust** 1 1/2 cups graham cracker crumbs 1/4 cup melted butter 1 tbsp sugar **Filling** 1 3/4 cups heavy cream 6 tbsp confectioner’s sugar 1 cup cold whole or 2% milk 1 3.4 ounce package instant vanilla pudding mix 3 medium firm bananas, sliced Preheat the oven to 350 F. In a large bowl, mix together the graham cracker crumbs, melted butter and sugar. Press the mixture gently into an 8 – 9 inch pie plate using the back of a large spoon. Bake the crust for 10-12 minutes. Cool completely. In a large bowl, whip the heavy cream and confectioner’s sugar using an electric hand mixer until soft peaks form. Set aside. In a separate large bowl, whisk the milk and pudding mix together for two minutes until the mixture is thick. Gently fold in 3/4 cup of the whipped cream topping into the pudding mixture. Set aside the remaining whipped cream for decoration. Layer the pie crust with banana slices from two bananas. Reserve slices from one banana for decoration. Next, layer the pudding mixture on top of the bananas. Finally, top the pie with the remaining whipped cream and garnish with the last banana. You can use a piping bag fitted with a large star tip for the whipped cream or simply spoon billowy dollops on top. Source: northwestspoon.com #banana #Pie

Huli-huli chicken is a super delicious Hawaiian BBQ chicken recipe that is wonderful to enjoy when the days are warmer and we’re outside grilling allot. Huli-huli chicken is an easy recipe that reminds me of fabulous family vacations in one of my favorite parts of the world. Sweet and savory huli-huli chicken We’d often pick up some huli-huli chicken at road stands or local grocery stores and picnic at the beach. The name huli-huli chicken somehow makes me think of Hawaiian hula dancers cooking up chicken ha ha! The words huli-huli mean “turn turn” in the Hawaiian language. It refers to the method of cooking the chicken between two grills. The chicken is flipped over or turned. Serve with pineapple and scallions Huli-huli chicken starts with an easy marinade. It contains a fusion of flavors that just say Hawaii. It reflects the fusion of cultures that make Hawaii so wonderful. It’s sweet, fruity, savory and can be a bit spicy too depending on your tastes. Serve it with pineapple rings and chopped scallions for a fresh burst of complimentary flavor. Great side dishes to go with huli-huli chicken include: a simple garden salad, cooked rice or grilled vegetables. It’s also delicious with a simple stir fry of fresh veggies like broccoli, carrots, cabbage and onions. Serve huli huli chicken with rice and vegetables I usually use chicken thighs for huli-huli chicken. However, you can also spatch-cock a whole chicken and slow cook it on the BBQ over indirect heat. Using a Weber charcoal grill will result in an amazing smokey flavor and tender meat. It’s an alternative method to using the propane grill but using the same great recipe. Spatchcocking a chicken This refers to splitting and flattening the chicken prior to cooking. Simply place a whole chicken breast side down on your butcher block. Cut the chicken in half up along both sides of the backbone of the chicken. It’s best to use kitchen shears for this task. Then flip the chicken over and press down on it. This opens it up and flattens it allowing for more surface area during roasting for a nice even cook and crispy skin. Are you feeling a little bit like a taste of Hawaii? Then cook up some huli-huli chicken today. I think you’ll love this recipe. Let me know in the comments below if you gave it a try. I’d love to hear your feedback. If you make any of my recipes, use #northwestspoon and share your photo. Huli-huli BBQ chicken Enjoy a little taste of Hawaii with huli-huli BBQ chicken. It’s sweet, fruity, savory and can be a bit spicy too depending on your tastes. Serve it with pineapple rings and chopped scallions for a fresh burst of complimentary flavor. 2 – 2.5 lbs chicken thighs The marinade 3/4 cup pineapple juice 1/2 cup soy sauce or gluten free Tamari 1 tbsp sesame oil 1/2 cup brown sugar 1/3 cup ketchup 1/4 cup sherry or mirin (rice wine) 1 2 inch piece of fresh ginger, crushed and minced 3 cloves garlic, crushed and minced 1 pinch red chili pepper flakes or Sriracha (to taste) Garnish with 2 scallions, chopped for garnish pineapple rings for garnish Combine the marinade ingredients in a large bowl and stir until the brown sugar dissolves. Set aside 1/4 cup of this liquid (refrigerate it). Add the chicken to the bowl and coat it well. Cover with plastic wrap and refrigerate it for several hours (four hours or overnight). Turn the chicken a couple times during this time frame. Grill the chicken until it is browned and reaches an internal temperature of 160 F. Turn the chicken a couple times during grilling and baste it each turn with liquid from the 1/4 cup of marinade that was set aside. Move chicken pieces away from hot spots on the grill to avoid flare-ups. Garnish with the scallions and pineapple rings for serving. Prep time above includes four hours marinating time. Did you try this recipe? I’d love to hear about your experience. Please leave me a comment on this recipe’s blog page. Source: northwestspoon.com #BBQ #chicken

The avocado is an impressive fruit that boasts a long list of health benefits. In this avocado brownie recipe, avocado is used as a healthier fat in place of butter. Not only do these rich and chocolatey avocado brownies taste great, they are also a treat you can feel good about indulging in. The mighty avocado is a nutrient rich monounsaturated fat that has been proven to promote many health benefits including but not limited to improving digestion, fighting depression and helping protect against cancer (Medical News Today, Sept 2017). Delicious avocado brownies If you’re watching what you eat, these avocado brownies might be a great option for you as a dessert choice to try. They still contain sugar because it’s needed to sweeten the cocoa. They are brownies after all. However, to make them a little more healthy, I chose to use a combination of natural honey and coconut sugar as sweetener. Coconut sugar also has been shown to contain a fiber called inulin which may slow the absorption of glucose. In this recipe, you can use either coconut sugar or brown sugar. I’ve made the brownies with both types of sugar and liked it both ways. Avocado brownies are rich and delicious I don’t think sugar is bad necessarily. Your body knows what to do with it. However, it’s the consumption of too much sugar (in everything) that is bad for you. So, in my humble opinion, use sugar when and where it’s appropriate. Just monitor what you eat and how much of it. That is a health habit that has never changed or gone out of style. Avocado brownies fresh out of the oven If you’re gluten free or on a grain free diet, this avocado brownie recipe converts to gluten free very well. You can use coconut flour or your favorite all-purpose gluten free flour blend. You can also use regular all-purpose flour if you really don’t care about all that gluten free stuff (ha ha). I’ve provided options and measurement choices below for the different types of flours. Keep in mind, gluten free flour and coconut flour will provide a slightly different texture than all-purpose flour. The brownies taste great either way, but they are slightly denser and more cakey than an old fashioned chewy brownie recipe that you’d get by using all-purpose flour. I hope you enjoy this avocado brownie! Give me a comment below. I’d love to hear from you. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. If you liked this recipe, don’t forget to come back to northwestspoon.com and leave me a comment. I’d love to hear from you. Sign up for the weekly email newsletter for more great recipes. Avocado brownies In this recipe, avocado is used as a healthier fat in place of butter. Not only do these rich and chocolatey brownies taste great, but they are a treat you can feel good about indulging in. You can use all-purpose flour or a gluten free flour. 1/2 tsp coconut oil, melted and divided (or avocado oil or neutral vegetable oil) 1/2 cup ripe avocado (1 small to medium sized avocado) 1/2 cup honey 1/2 cup coconut sugar (or brown sugar) 3 large eggs, beaten 3/4 cup semi-sweet chocolate chips 1/4 cup unsweetened cocoa powder (1/3 cup cocoa powder if using brown sugar) 1/4 tsp baking powder 1/4 tsp sea salt 1/3 cup all-purpose flour (or all purpose gluten free flour blend or 1/4 cup coconut flour) 1/4 cup chopped walnuts (optional) Preheat the oven to 350 F. Lightly grease an 8 or 9 inch square baking pan with 1/4 tsp of the melted coconut oil. In a food processor, combine the avocado, honey and sugar. Pulse until it is well blended and smooth. Make sure to scrape down the sides for any remnants. Blend in the eggs. (See notes below regarding this step). Melt the chocolate chips and remaining 1/4 tsp coconut oil slowly over a double boiler stirring frequently. This helps obtain a smooth consistency. (You can also do this in the microwave using short bursts of heat and frequent stirring.) Remove chocolate from the heat. Slowly combine the wet ingredients into the melted chocolate and blend in the dry ingredients. Stir in the nuts last (optional). Spread the batter into the prepared pan evenly. Sprinkle a small amount of additional chocolate chips on top if desired. Bake for 25 to 30 minutes or until a skewer comes out of the center clean. Set aside to cool. Enjoy! Did you try this recipe? I’d love to hear about your experience. Please leave me a comment on this recipe’s blog page. Notes: Pureeing the avocado in a food processor helps ensure a smooth consistency. If you skip this step you may find small chunks of green avocado in your final brownie product. Source: northwestspoon.com #avocado #brownie

Sweet summer peaches, fresh mozzarella and fresh basil leaves are a summery delicious flavor combination in this peach caprese salad. Fresh local peaches from Eastern Washington are abundant this time of year. And they’re perfect for this fresh and tasty peach caprese salad. Peach caprese salad is a great summer salad The caprese salad traditionally includes fresh tomato slices, fresh mozzarella and basil. It is one of my favorite summer salads when our garden tomatoes ripen. However, this peachy twist on the caprese is surprisingly delicious and pairs wonderfully with many of our favorite BBQ dinners. This makes it perfect for a summer appetizer or compliment to our dinner table. It’s refreshing flavor is perfect for hot sunny days. Peaches, mozzarella, basil and balsamic glaze in this caprese The dressing on the peach caprese salad is simply drizzling a little extra virgin olive oil and balsamic glaze on top. You can also season the salad with a very light sprinkling of sea salt and freshly ground pepper if desired. For this peach caprese salad I used two large ripe peaches, 4 ounces of fresh mozzarella and a handful of fresh basil. This was enough for an appetizer for four people and filled a small platter easily. The mozzarella I use is from Bel Gioioso and called Ovolini or “egg sized” mozzarella. It can be found in the fine cheese section of your grocer’s deli. It has a soft and delicate texture and a creamy milky flavor. Slicing fresh mozzarella Peaches are one of my favorite fruits. A fresh juicy peach always signals the height of summer for me. I love to look for ways to incorporate peaches into our snacks and meals. For this peach caprese salad, I decided to leave the skin on the peach. When peaches are very very ripe, the skin will slip off the peach very easily. It’s your choice whether to leave them on or not. To slice the peaches, I slice the peach right down the center to the stone inside the fruit and move the knife all the way around the whole fruit. Then, gently twist each side of the peach in opposite directions. The peach should separate easily this way from the stone if it is ripe. Next, simply slice the whole peach into fairly large slices. Fresh peaches The secret to making a fantastic caprese salad is to keep the majority of the slices of cheese and fruit somewhat even in size. And also to layer the ingredients alternating between fruit and cheese in a pleasing pattern. This can be straight up and down on the platter as pictured here or try a circle fanning out from the center. Use a high quality extra virgin olive oil and balsamic glaze for the dressing. It will produce a more pleasing and complementary flavor with the fruit and cheese. If you like peaches, I think you’ll love this peach caprese salad. Give it a try and let me know your thoughts in the comments below. Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Peach caprese salad Sweet summer peaches, fresh mozzarella and fresh basil leaves are a summery delicious flavor combination in this peach caprese salad. 2 large fresh peaches 4 oz Bel Gioioso Ovolini fresh mozzarella 1 handful fresh basil leaves (torn or cut into strips) 1 tbsp extra virgin olive oil 1 tbsp balsamic glaze 1 light sprinkling sea salt and freshly ground pepper (optional) Slice the peaches right down the center to the stone inside the fruit and move the knife all the way around the whole fruit. Then, gently twist each side of the peach in opposite directions. The peach should separate easily this way from the stone if it is ripe. Cut the whole peaches into slices. Cut the mozzarella into slices. Tear or gently cut the fresh basil into strips. On your platter, alternate and layer the peaches and the mozzarella in a pleasing pattern. Top it with the torn fresh basil. Drizzle the extra virgin olive oil and balsamic glaze all over the salad. Season with sea salt and freshly ground pepper if desired. Serve immediately. If you liked this recipe, don’t forget to come back to https://northwestspoon.com and leave me a comment. I’d love to hear from you. Sign up for the weekly email newsletter for more great recipes. If the peaches are very ripe, you can remove the skins. They should slip off very easily. This is optional. I recommend Bel Gioioso fresh mozzarella. Ovolini are large egg-sized mozzarella. You can find this in the fine cheese section of your grocer’s deli. Source: northwestspoon.com #caprese #peach