Red, White, and Blue Chicken Nachos

In the mood for some red, white, and blue? How about red, white, and blue nachos, with blue corn tortilla chips!

I’ve always loved blue corn tortilla chips. I don’t know if it’s my mind playing tricks on me, but I think they taste better than regular tortilla chips. Maybe because they’re less industrial and have more flavor than the corn we get these days?

Whatever, the chips taste great and make a delightfully blue canvas for our white cheese sauce and chicken, and (mostly) red fresh pico de gallo salsa.

Continue reading "Red, White, and Blue Chicken Nachos" »

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Five-Ingredient Chocolate Cheesecake Cups

Delicious and creamy chocolate cheesecake made lighter than traditional cheesecake with just FIVE ingredients, so easy! These are SO good you won’t be able to have just one… but since they are mini, two are totally acceptable!

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Pinch of Yum is Hiring: Shoot Assistant

Well hello there! It’s a bright and sunny day here in Minneapolis and – SURPRISE! – we are hiring again!

PS. Triple exclamation point in the first line! you’re so welcome!!!

Over the last 6-9 months, Bjork and I have had the opportunity to build our little Pinch of Yum team and it’s been awesome. That’s putting it lightly. We love our team so very much. Here’s who we’ve currently got working on POY behind the scenes:

• Lindsay – me! hello again. I’m the blog content creator / day to day manager of things.
• Bjork – my husband. ♡ He acts as tech consultant / business advisor / taste tester.
• Jenna – our office manager. She is email / social media / organizer of everything.
• Alana – our video intern. She does planning / filming / all things video.
• Stephanie – my sister! She’s our grocery shopper / cleaner upper / hands in the videos.
• Sage – mascot.

And now we are looking to add to the team again – sort of. We won’t be adding a new position necessarily, but since my sister Stephanie is off to new exciting academia-type things this fall (u go girl), we need someone to fill her position of Shoot Assistant.

We fully believe that the best candidate for this job is going to be someone who is already in this little online community in some way, shape, or form – maybe a reader, maybe a commenter, maybe just an occasional stalker or Instagram liker. Someone who already has a sense of what we’re all about and who wants to be a part of an ever-changing, fast-moving, fun and light-hearted team atmosphere with us as we continue to develop Pinch of Yum.

Read the description below, and if this position sounds like the right fit for you, SCORE! Please apply.

And if not, I have a huge favor to ask you in exchange for many more yummy recipes in the days and months ahead: will you share this job opportunity with your friends who are of the friendly, adaptable, likes-to-cook variety? The ones that would love a part-time job working around food all day (so basically, all of them)? The ones who would just so totally thrive in a part-time job like this?

job description

Position Title: Shoot Assistant

Main Thing You’ll Do: Make the photography and cooking process for Pinch of Yum more efficient.

Other Important Thing You’ll Do: Assist our tiny video team in creating recipe videos. So what I’m saying right now is YOU’LL BE THE HANDS. This could be the start of the story you’ll tell when people ask how you started your career as a food video hand model.

Hours: 15-20 hours/week

Schedule: We are very open to developing a schedule that works for you – ideally it would be a set consistent schedule of 2-3 days each week.

Location: Minneapolis, MN – all videos and photos are done in our studio in the North Loop

Compensation: Dependent on the qualifications of the applicant

Starting Date: August 2016

Examples of Daily Responsibilities:

• FOOD PREP: think chopping, sautéing, mixing, and making hundreds of delicious sauces in the food processor.
• GROCERY SHOPPING: I’m just telling you now, there will be some epically large grocery trips.
• FOOD STYLING: if you have any artistic inclinations, I might ask you to help set up a shot or hold something or consult with the best way to photograph a recipe. Two brains are better than one!
• CONTENT IDEATION: see note about two brains.
• CLEAN UP: dishes? Ain’t no thing for you cause you are the cleaning BOSS and we already love you for it.
• VIDEOS: involving co-planning and co-executing the recording of our recipe videos. It’s a real good time.
• COMMUNICATING WITH A TEAM: we love to (and need to) Slack / message / chat on a regular basis, and we also communicate strictly in GIFs so please start preparing your GIF collection asap. (That was a joke-lie. We use actual words sometimes.)

Looking for a Person Who Is:

• Super excited about food
• Confident and comfortable in the kitchen
• Highly organized
• Able to follow directions
• Able to take initiative without direct supervision
• Able to get work done quickly
• Fun to be around

The application deadline is Sunday, July 17th at 11:59pm CST.

You guys are amazing. Thank you so much for reading the blog and supporting it by bringing us the best people. (Because people who love food are ALWAYS the best people.)

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Grilled Chicken Satay with Spicy Peanut Sauce

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping. Anytime we go out for Thai food, we ALWAYS order the satay! My husband is obsessed with coconut milk and peanut sauce, so I thought I’d surprise him with his favorite appetizer, and serve it as a main dish instead.

He gave these the thumbs up, so I will def be making them again. The chicken marinade I adapted from a recipe I found on the Food Network, but I used my tried and true peanut sauce recipe that never fails me. To lighten it I used Better N Peanut Butter which I really love in sauces (they carry at Trader Joe’s) but regular peanut butter would also work. To make it a main dish, we served it with rice and sliced cucumbers. These would also make a great appetizer if you’re entertaining outdoors this summer!

To prevent the sticks from burning, I recommend soaking them at least one hour while the chicken marinates.

Print Recipe

Grilled Chicken Satay with Spicy Peanut Sauce

6 Smart Points 297 calories

Prep Time: 30 minutes

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

Ingredients:

• 1/2 cup light coconut milk
• 1 tablespoon Asian fish sauce
• 2 teaspoons red curry paste
• 1 teaspoon brown sugar
• 1 tablespoon chopped cilantro
• 1/2 teaspoon ground turmeric
• 1/2 tsp kosher salt
• freshly ground black pepper, to taste
• 1 -1/4 pounds thin sliced boneless, skinless chicken cutlets
• 16 large Bamboo skewers, soaked in cold water
• lime wedges, for garnish
• 1 tbsp chopped cilantro, for garnish
• 1 tbsp chopped peanuts, for garnish (optional)

 

For the Peanut Sauce (makes 1/2 cup):

• 1/3 cup low sodium chicken broth
• 2 tbsp Better’n peanut butter
• 1 tbsp reduced sodium soy sauce (Tamari for gluten-free)
• 2 tsp honey
• 1 tsp Sriracha chili sauce
• 1 tsp freshly grated ginger
• 1 small clove garlic, minced

Directions:

1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
2. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Nutrition Information

Yield: 4 Servings, Serving Size: 4 skewers

• Amount Per Serving:
• Smart Points: 6
• Points +: 7
• Calories: 297
• Total Fat: 8g
• Saturated Fat: 2.5g
• Cholesterol: 104mg
• Sodium: 998mg
• Carbohydrates: 16g
• Fiber: 2g
• Sugar: 6.5g
• Protein: 36.5g

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Easy Fruit Salad with Orange Poppy Seed Dressing

Simply the best and easiest fruit salad! You can use fruits in season but the BEST part is the dressing!

This salad is my favorite part of summer.

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Protein Egg and Quinoa Salad Jars

A protein-packed meatless salad in a jar made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on-the-go!

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Raw-mazing Salted Chocolate Snack Bars

Just gonna warn you, I’m a hot happy mess today.

• Hot as in it’s actually hot here. Needs-air-conditioning type weather. This is a strange and wonderful feeling that I have missed for the last 364 days and I am fully prepared to enjoy every hot Minnesota second of it.
• Happy as in pep in my step cause it’s a sunny Monday and summer is rocking my world. This weekend was all about outdoor time and life is good and imma bouta celebrate the sun with RAWMAZING CHOCOLATE SNACK BARS. Can’t even hold me down. It might get obnoxious.
• Mess as in covered with chocolate sauce and raw oat-pecan-date crumble from these bars. Literal chocolate sauce explosion on my face. Which I guess is fitting, since it just brings us back to happy?

Every time it’s summer here in Minnesota and I start to come alive a little bit (a lot) after many months of, to put it lightly, completely depressing weather, I ask myself: WHY DO I LIVE HERE.

There are places all around the world that have Minnesota-summer-like weather every single day and hour and minute of the year. What is the deal with our obsession with Minnesota. Why are we even here? But then every time I think about things like a non-white Christmas, my heart feels sad. And also… um… no, that’s probably it. I officially live here solely for white Christmases.

 

Okay, and friends and family and not being loners. I guess there’s that, too. Sometimes Bjork and I talk – just for fun, mom! don’t panic – about moving somewhere warm. I mean, we have total location independence with our jobs (s/o to the internet) so tell me: where should we be headed? California? Arizona? Too crowded and earthquakey? Too much hot desert wasteland? I would be lying if I said I hadn’t thought about the move to either of these paradise places.

I just have this vision of a warm weather dwelling, all-around better version of myself. I could look out my window at palm trees and drink tropical smoothies and stuff. I’m not talking about HOT warm weather. Our year in the HOT warm Philippines was a beautiful, rich, so-glad-we-did-it experience. Also generally not my best year as a person in life. I basically wilted the minute we got off the plane and did not recover until we landed back in the US. So is Arizona too hot then? Would California kill me? From a distance, both are looking pretty palm-tree-heavy, warm-weather-loving amazing.

Hey you guys, do you love reading a food blog where we mostly talk about the weather?

Let’s regroup.

This can tie together, I think, because whether you live in lovely warm Minnesota and are currently experiencing THE BEST WARM WEATHER OF YOUR LIFE or you live in the smothering heat of the Philippines or or the outdoor sauna that is the entire state of Florida, these no-bake rawmazing chocolate snack bars are for you.

They are RAW(mazing) and no-bake and cold and naturally sweet and extremely simple and just everything good, tucked away in your freezer waiting for you at a moment’s hungry notice. They remind me of these epic bars my mom used to make growing up = Chocolate Revel Bars? anyone? = but with a little modern wannabe-hipster flair.

To start us off: oats, pecans, dates, coconut oil, and sea salt are going to make you a lovely glow-worthy crust.

Then: coconut oil, maple syrup (or whatever other natural liquid sweetener you like such as honey or agave or brown rice syrup FANSAY), and cocoa powder are going to make your chocolate layer which shall remind you of a chocolate frosting but more simple and more clean and more likely to end up all over your face.

And then finally, we add a little crumble on top and refrigerate or freeze, and LUCKY US!

We are #blessed with these rawmazing chocolate snack bars for all the happy summer times.

If anyone else is contemplating a move, I’ll just say this: winters can be just a tiny bit of a thing, but Minnesota in the summer – around a lake, with a dog AND with friends obviously meant to say that first, and eating good food such as World Street Kitchen’s bangkok burritos and homemade Sebastian Joe’s ice cream – it is possibly the best thing a person could ever experience in a lifetime.

Plus we could be neighbors and then I’d bring you a pan of these chocolate snack bars when you moved in.

Or else you could convince me to move to your all-year-long warm place. Really guys, I’m up for either.

Print

Raw-mazing Salted Chocolate Snack Bars

Author: Pinch of Yum

Serves: 12-14

 

Ingredients

Crust:

• 1½ cups pecan halves
• 1½ cups rolled oats
• 8 whole medjool dates, pitted
• ½ cup coconut oil, melted
• a pinch of coarse sea salt

Chocolate Filling Layer:

• ½ cup cocoa powder
• ¼ cup coconut oil, melted
• ¼ cup liquid sweetener - agave, maple syrup, or honey (more or less to taste)

Instructions

1. Crust: Pulse all ingredients for the crust in a food processor until a sticky dough mixture forms. Set aside about ¾ cup crust mixture. Press the remaining crust mixture into a 9x5 loaf pan lined with parchment paper.
2. Chocolate: Whisk the chocolate filling ingredients in a small mixing bowl until smooth. Pour over crust.
3. Topping: Sprinkle remaining crust on top and press gently to get it to stay put in the chocolate mixture. Sprinkle with extra sea salt if you're obsessed with sea salt not that I know a-ny-thing about that. ;)
4. Chill: Place the whole thing in the freezer and chill for 2 hours. Cut into bars and serve!

Notes

Recipe inspired by the Everyday Detox cookbook!

3.5.3208

 

 

 

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Skinnytaste Dinner Plan (Week 34)

Skinnytaste Dinner Plan Week 34.  I’m in Boston this weekend with some blogger friends, what a great city! Great people, great food and we are having perfect weather. Now it’s time to get ready for BBQ’s, beaches and fireworks!

Pictured above is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

 

Skinnytaste Dinner Plan (Week 34)

Monday: Mediterranean Quinoa Salad with grilled Romaine and pita
Tuesday: Grilled Steak Lettuce Tacos with Mexican Cauliflower Rice
Wednesday: Crock Pot Bolognese Sauce with whole wheat pasta
Thursday: Baked Eggplant Parmesan Boats with Sausage
Friday: Leftovers
Saturday: Dinner Out
Sunday: Party

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Breakfast Grilled Cheese

The PERFECT excuse to have grilled cheese for breakfast – with scrambled eggs, sausage and of course, ooey gooey melted cheese!

Guys, I’ll take any excuse to have grilled cheese for breakfast.

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Berry Tart

Buttery crust, rich creamy filling, and juicy ripe berries—this is what you want in a berry tart, right?

Look no further. This is the tart. As my father says, “don’t change a thing.”

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