Saturday, July 26, 2014

Peach Raspberry Pie

Having found such an amazing apple pie recipe, I wanted to try out some raspberry peach pie recipes. Fortunately, I lucked out again in that the first recipe I tried was a winner! This will definitely be my go to recipe in the future.

about 4 cups of fresh peaches, peeled, pitted, and sliced
about 1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I may have added an extra teaspoon or so)
2 pie crusts (I highly recommend this recipe)
2 tablespoons butter (softened and cut into pieces)
1 tablespoon coarse granulated sugar (regular white sugar works too)

If the peaches and raspberries have just been washed or are very juicy, let them dry on paper towels or in a colander for about 15 minutes or so. Once the fruit has had time to dry mix them in a medium or large bowl, gently mix with sugar, flour, and cinnamon. 

Transfer to a pie crust that has been placed in a pie pan. Dot with butter, and top with second crust. Feel free to do a lattice crust or use the whole crust, but cut some vents into the top crust. Sprinkle the top crust with coarse sugar. 

Bake at 400 degrees for about 45 minutes, or until the crust is golden brown.


Sunday, May 18, 2014

Arizona Burrito

Before returning to New York from our latest trip to Phoenix we were sure to pick up two famous Arizona staples: Carolina's tortillas and Holy Moses Hot Sauce. Once back at the apartment, we were quick to combine them for some fantastic burritos. They just don't make them like this back east!

We kept it simple. Rice, beans, cheese, cubed chicken seasoned and tossed in a skillet, and topped off with Holy Moses prickly pear sauce. 

Nothing says Phoenix like Holy Moses on a Carolina's tortilla. 

Holy Moses Stir Fry

Thanks for following us all. Sorry we have been slow to post lately...things have been kind of crazy around here. Because we really appreciate your patience, our first recipe back we're giving you some fusion of southwestern and Japanese cuisine. Special thanks to the guys over at Big Red's Hot Sauce - your sauce rocks. This is the Holy Moses Stir Fry.

Becca and I were visiting Phoenix in April for the first time in a while. One of the things we were sure to do while home was to hit up the Scottsdale Farmers Market to stock up on some Holy Moses Hot Sauce - one of our favorites. While talking to the lovely people at the Big Red's Hot Sauce booth we mentioned phxculinaryadventures, and promised them we would include their hot sauce in an original recipe. After much discussion and brainstorming we came up with this - a delicious creation using the Holy Moses Tropical Hot Sauce. Enjoy! 


  • 2/3 Cups white rice (uncooked)
  • 5-6 eggs (beaten)
  • 3 heads broccoli (just the florets)
  • 1 can baby corn (rinsed and drained)
  • 2 medium portabello mushrooms (cubed)
  • 1/2 cup of edamame (frozen will do just fine)
  • sesame oil
  • soy sauce
  • garlic powder
  • powdered ginger
  • Holy Moses Tropical Hot Sauce

 Start by cooking your rice. This is made easier if you have a rice cooker. Partially stream the broccoli so it's cooked but still has a bit of a crunch. Set both aside.

In a large skillet heat sesame oil and scramble the eggs. 

 When the eggs have begun to cook but are still partially raw add in the vegetables along with more sesame oil. 

Cover in soy sauce and Holy Moses sauce and season to taste. Cook for about 5 minutes (until the mushrooms and broccoli are the desired doneness) and set aside in a bowl covered. 

Oh yeah - that's the stuff. You  can pick it up at the Scottsdale Farmers Market (if you're in Arizona) or order it in the mail. 

In the same pan heat more sesame oil and then the rice. We did the corn and edamame with the rice instead of the other veggies, but it really doesn't matter. 

Give the rice the same treatment as the veggies. Cover in soy sauce and Holy Moses, and season as desired. 

When done stir frying combine the rice int he bowl with the veggies and mix.

And that's it. Pretty simple. Makes for a sweet and fruity stir fry with a little kick. Thanks Big Red's Hot Sauce - always nice to cook with a taste of home.

Sunday, April 6, 2014

Butternut Squash and Goat Cheese Risotto

I was in the mood to try a new recipe for dinner last night. I found and saved this recipe a while back and wanted to give it a shot. The mouthwatering combination of butternut squash and goat cheese did not disappoint. This is a recipe I will definitely be making again. Once you prep/chop the veggies it is so easy and takes less than 45 minutes.

2 tablespoons olive oil
1 large onion
1/2 butternut squash, peeled and cubed (about 1 1/2 to 2 cups)
about 3 cups beef stock
1 1/2 cup portobello mushrooms, chopped
200 grams uncooked pearled barley
4 handfuls fresh spinach
120 grams goat cheese

Heat the oil in a pot, then add the onion and saute for 4-5 minutes until slightly softened. Add the squash and continue cooking for 4-5 minutes or until it starts to change in color.

Add about 2 cups of the stock, then cover and simmer for about 10 minutes until the squash begins to soften. Stir in the barley and mushrooms and continue to simmer gently for about 15 minutes. When the liquid has been absorbed, add the remaining stock. Stir occasionally until the barley is tender and the liquid is almost absorbed.

Remove from the heat and stir in the spinach, cover and allow it to cook in the residual heat. Stir in the goat cheese until it is fully mixed in.