Roasted Adobo Chicken

With a new baby, we haven’t had much energy to spend a lot of time in the kitchen. More than ever we’re looking towards big, batch cooking options to get us through the week. This weekend, I realized that we had not roasted a whole chicken in a while, and whole chickens are a great way to make multiple meals from one dish. This whole chicken recipe uses our take on the Latin American spice mixture, Adobo. It’s straightforward and delicious. Serve it with Cauliflower Rice and/or sautéed peppers for a complete meal. Leftovers can be shredded for lettuce boats or stir-fried with mixed vegetables.

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Creole Seafood Soup

A Whole Foods store just opened a couple miles from our home in mid-April, and every time we go, we wander through the hot and cold food bar area. We normally don’t need or want anything from it; but sometimes what we see in hot bar areas provides inspiration for us to make something at home.

This recipe is one of those meals that was inspired by what we saw at Whole Foods. We made sure ours is dairy- and gluten-free. Even though the summer is fast approaching, this flavorful soup really hit the spot for us. It’s great fresh and hot, but I have also enjoyed it served cold the next day. We hope you will like it as well!

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Pork Shoulder with North Carolina-ish Barbecue Sauce

Today we’re particularly ecstatic about batch cooking. The reason this pork shoulder recipe is so timely is that Heather gave birth to our son Otto early Sunday morning. Labor was relatively quick (about 7 hours) and mom and baby were healthy enough to leave the hospital early. We’re getting less sleep than normal, so having large amounts of pre-cooked food has been a life saver.

This pork shoulder is another iteration of cooking pork shoulder in the Instant Pot. Normally we submerge the shoulder in broth or water, and this time we decided to use just a small amount of water in the bottom. We ended up with a tender meat with a spicy, vinegar-based sauce. This isn’t a traditional North Carolina barbecue sauce, but we think you’ll like it all the same.

Also, at the bottom of the post you can catch a glimpse of our newest family member.

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Baked Bratwurst with Sauerkraut

Bratwurst have been a family food since before I can remember. Growing up in Sheboygan, Wisconsin, my father remembers being relegated to the basement with other children at the Stayer’s house for cocktail parties. You may not know the Stayers, but they named their family business, a butcher store, after the town they lived in—Johnsonville, Wisconsin. That small butcher shop, opened in 1945, is the same Johnsonville’s known nationally for their sausage offerings.

The standard midwest protocol for bratwurst is to grill it over charcoal and then simmer in a bath of beer, butter, and onion. We do this often, and you can check out our recipe here. Today’s recipe skips the grill and uses the oven, a healthy amount of sauerkraut, and a Granny Smith apple. Made in about an hour in the oven, it’s perfect for rainy days or any time you’d like to make bratwurst without as much active attention. Whether on the grill or in the oven, we love brats. Let us know in the comments how you like your bratwurst!

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Asparagus and Napa Cabbage Salad with Dijon Vinaigrette

One of the unexpected side-effects of pregnancy has been a renewed focus on nutrient density and food quality. There are long lists of things expectant mothers should or should not have, and there is considerable debate over several popular items. That said, the benefit for us has been an intentional effort to double down on new and exciting ways to get more vegetables into our daily routine. We shared one such example last week, showcasing beets and avocados.

This week, we put together a light salad with Napa cabbage and blanched asparagus. If you’re feeling the need to bump up the protein, kick it up a notch with chicken, hardboiled egg, smoked salmon, or all three! If you give it a shot, let us know in the comments.

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