Archive for the ‘Courses/Types’ Category

Pulled Pork Stuffed Mushrooms Appetizers

All the amazing flavors of pulled pork stuffed inside a cheesy portabella mushroom!

Pulled pork is one of those things that one cannot make just enough of for a single dinner. I feel it’s impossible. Regardless of how you plan it, you’ll always have a bunch leftover which, if I can be candid, doesn’t suck. I puffy heart pulled pork! Well okay let me clarify that, I puffy heart AMAZING pulled pork.

Pulled pork for me is defined by 2 things:

  1. The type of pork used/how tender/how fatty it is; and
  2. The sauce. It’s all about that sauce.

I find the best pulled pork comes from the butt or shoulder. It has the most flavor and, when cooked, produces the best texture. Next is the sauce. I’m seriously all about the sauce. Every sauce has a purpose though I’ll be completely honest I still don’t get the whole Carolina sauce with all the vinegar. It’s not me. I don’t like a sweet sauce per se but I don’t want to drink vinegar. But hey I’m open to having my mind changed on this. I can only go by the sauces I had while I stayed in NC for work. Plus full disclosure I like a sauce that is thick and not watery. It’s me, not you.

So as I was saying I can’t just make enough pulled pork for a single dinner or even one that lasts 2 nights. It just impossible for me. Like when I made my Ultimate Pressure Cooker BBQ Coke Pulled Pork, I had enough for like 18 meals. Thus the is why I posted about BBQ Pulled Pork Nachos. I had pork in the freezer, pork in the fridge for sandwiches AND still had pork that I had no clue what to do with. But like I said, I was totally OK with that as I love pulled pork. Oh and for those that are wondering – yes you can totally use pulled chicken or beef in this recipe!

These are PERFECT for parties, cookouts and game nights!

Cold Tuna Noodle Casserole with Peas and Dill

My Mom’s cold tuna noodle casserole is creamy, packed with tuna chunks, green peas and the brightness of dill! It’s the perfect Friday meal during Lent!

This dish… gosh people this dish was literally served every Friday during Lent in my house growing up. And it didn’t matter if was for lunch or dinner. You see Mom had 4 go-to meals on Fridays during Lent – plain cheese pizza, grilled cheese, baked tuna noodle casserole (which is different than this one) and this dish. Some Fridays we’d have this for lunch and baked tuna casserole for dinner. So needless to say I got “tuna’d” out VERY FAST! When I moved out on my own I quit eating this. There were 3 reasons if you must know why:

  1. I absolutely can’t stand mayo or to touch it. It works in recipes, don’t get me wrong but the actual container of mayo makes me shudder.
  2. I get the heeby-jeebies when mayo is mixed with tube noodles. It’s a specific sound it makes and it makes me cringe. Trust me, I have to seriously be in love with you to make you her macaroni salad. Even now I’m making that “OMG no” face!
  3. I was beyond burnt out from eating it.

It wasn’t until, what, 5 years ago or so when a TKW family member asked if I had any Lent recipes. Immediately I thought of her dishes. And then something happened.. I actually craved this stuff. Since the ingredients are pretty much a pantry stable (fyi… you can use ziti, penne or good ol’ elbow macaroni in this recipe) I decided to make it. I was getting ready to assemble it when I got to the jar of mayo. I seriously had to put the jar down and walk away for a minute. No joke, there’s just something not quite right about it. Yet I have no issues with ranch, sour cream or even when I make homemade mayo. I’m weird, I know. But I sucked it up (not the mayo, God no) and put it in the bowl. Next came the mixing. I knew there was no way around that so I got smart. You’ll laugh (or roll your eyes and think I’m an even bigger dork) but I put my head phones on, turned up my tunes and got to mixing. No squishy noodley sound (as I sit here and shudder as I know that sound!

Now you can eat it right away but it’s best when it chills so into the fridge it went. About an hour or so later it was time for lunch. And just like clock work Mr. Fantabulous came into the kitchen, rubbing his tummy looking to see if I had read his mind and had something prepared. I just smiled, got out the casserole and plated it. Now what was funny was the look he gave me, his plate of food and then me. He said “Ahhhh what’s this??? Did you make macaroni salad??? For real? Wait! Did you gag???”. LOL he knows me so well. I said what it was and why I made it. As we sat down to eat, that first forkful all those wonderful Friday memories came back from my childhood. It literally tasted just like Mom’s. As he ate he said “Oh wow honey, this is really good! How come you never made it before? Oh wait, that’s right you have this issue with mayo and noodles. Yeah, get over it as I want this again… please my darling wife.” LOL

Call it a casserole, call it a salad just don’t call me late for dinner with this!

Spinach & Artichoke Crispy Skillet Pan Pizza with optional Garlic Butter Herb Shrimp

If you want the BEST crispy pan crust skillet pizza then you’re going to want to make this recipe. The secret to this deliciousness is all from Red Star Platinum Superior Baking Yeast!

This post is being sponsored by Red Star Yeast featuring their Platinum Yeast. All opinions of their ABSOLUTELY AMAZING products are mine.

Pizza is more than just dough covered in sauce and cheese; it goes way deeper than that. I have just a passion and true adoration for it. It’s something that has been in my family for decades stemming from my brother having a pizza shop for 17 years to my branching out on my own and developing my own TKW Signature series for it. Pizza is actually what launched the commercial aspect of The Kitchen Whisperer. Pizza for me is my deserted island food. It’s my last-meal dish. It’s my every-Friday-night-for-the-past-2-decades dinner.


When you’re presented with a perfect pizza dough I turn into the Leonardo da Vinci of pizza. Pizza dough is my canvas and the unlimited toppings are my paints. I approach pizza, and dough, from a multitude of ways – as an engineer, as a mathematician, as an artist and lastly as someone who is truly infatuated with pizza.

Truly, Red Star Yeast is the ONLY yeast I trust in my award winning pizza dough recipes!

Ziti Peperonata with Hot Sausage

The perfect trifecta of bell peppers, spicy hot Italian sausage, rich tomato sauce all over a bed of ziti and just a kiss of cheese.

This post is being sponsored by Redpack Tomatoes featuring their Tomato Puree, Crushed Tomatoes in puree and Tomato Paste. All opinions of these ABSOLUTELY AMAZING products are mine.

Oh My Goodness people, this dish! No for real, we need to talk! Here… grab yourself a fork and dig in while I yammer on about this recipe that you are going to IMMEDIATELY FALL IN LOVE WITH! How do I know this? Because it literally rendered Mr. Fantabulous speechless and in the middle of him telling me something as he took his first bite. True story! Folks, there have been very few times in our life together where that man is truly speechless to where he makes these almost animalistic, guttural groans/growls/moans that are inhuman when he eats. And to boot, he literally was mid-sentence telling me something really important as he shoved the very. first. bite into his mouth.

What happened after that… seriously I’m still smiling!

Whether you’re a professional chef, a home cook or someone who just wants to learn how to cook we all have one common trait. We seek praise and validation in the kitchen. We want to impress and for folks to appreciate the effort we put forth in the kitchen albeit making scrambled eggs to beef wellington. When you’re cooking for someone you want them to love it and more importantly, taste the effort and love you put into it.

Literally one bite is all you need to fall in love with this dish!

Game Day Pretzels – 3 ways!

This post is sponsored by SUPERPRETZEL® Soft Pretzels Products and SheKnows Media

It’s GAME ON! with these 3 winning Game Day Soft Pretzels recipes – Cheesy Crab Dip, Chunky Buffalo Chicken, and Pepperoni Pizza!  You’ll be the MVP of the day when you serve these!

This post is being sponsored by SUPERPRETZEL® Soft Pretzels featuring their Original 6ct box and their Softstix Cheddar Cheese Filled Soft Pretzel Sticks. All opinions of these ABSOLUTELY AMAZING DELICIOUS products are mine.

Growing up in Pittsburgh, football was a way of life. It was every part of your life as was going to work, grocery shopping, and church. Having 4 brothers that all played, my Friday nights were spent in the bleachers cheering them on as loud as I could. Saturdays I was outside with the youngest of my brothers holding the football tee for him for hours on end so he could practice that game-winning field goal. My family was so into football that my Dad literally built field goal posts in our one flat field. I can’t recall if that field was regulation size but my chubby little legs would tire when trying to run from one end to the other when my third brother ran drills and had scrimmages. And Sundays, well, they were meant for Mom’s homemade bread, watching football all day and eating “football foods” during the games. Oh, we still had a proper Sunday family dinner of say pot roast, mashed potatoes and the like but during the game, it was all about those football foods.

With the big game coming up, folks are already planning their festivities. If they aren’t lucky enough to score a ticket, they are settling for the next best thing – where to watch the game. Some may visit a sports bar while others may host a party at their house. But the one thing that is consistent regardless of where you watch it is the food. You want delicious, easy and something that you only need to use one hand to eat. I mean nothing is better than holding something yummy in your one hand while your other hand is in the air waving like a lunatic cheering on your team. Wait, sorry, I was talking about myself there. LOL

While I can’t help you get a ticket to the big game, I can help you make some seriously awesome dishes for it!  Now anybody can serve plain ol’ buffalo chicken dip, a bowl of pretzels and delivery pizza. Pfft – that’s so 1990!  You’re in an age where people are foodies. They want, and expect, unique, delicious and easy. That’s where these recipes  – thanks to the folks from SUPERPRETZEL® and I – come in!


So, who doesn’t love a hot, salted soft pretzel? I know this girl does and we won’t even discuss Mr. Fantabulous’ obsession with them. I always, ALWAYS have to have at least one box of these pretzels on hand. They do all the work for me so all I have to do is just heat and eat!  And the fact is, if you wanted, you could microwave them and have them even faster. BONUS!  These are found in your local grocery freezer section. Plus, check it out!  Head on over to their website and look for a special Coupon Promotion!  You can save .50 cents on a box of SUPERPRETZEL Original 6 ct! Download the coupon here (desktop only).
Stock up today on these pretzels and get ready for the game!

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