The Peanut Butter Boy http://www.peanutbutterboy.com A recipe site about peanut butter and its many uses! Most recipes contain peanut butter but all recipes are healthy, nutritious and unique. Thu, 01 Oct 2026 20:55:12 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.19 Apple Pie Crepes with Cinnamon Apple Peanut Butter http://www.peanutbutterboy.com/apple-pie-crepes/ http://www.peanutbutterboy.com/apple-pie-crepes/#comments Thu, 01 Oct 2026 20:55:12 +0000 http://www.peanutbutterboy.com/?p=44 In this post, I plan to reveal three separate and very delicious recipes – one of which is the aforementioned *secret* peanut butter flavor. I’ve been slaving day and night to get the correct proportions, but I think I’ve got it just right. Plain and simple, these crepes are incredible. Like traditional crepes, they are […]]]>


In this post, I plan to reveal three separate and very delicious recipes – one of which is the aforementioned *secret* peanut butter flavor. I’ve been slaving day and night to get the correct proportions, but I think I’ve got it just right. Plain and simple, these crepes are incredible. Like traditional crepes, they are thin and crispy with the bonus of being super healthy. The way I prepare them here is just my most recent concoction (but probably the best).

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

Crepes:

Cinnamon & Sugar Apples:

Apple Pie Peanut Butter:

Instructions:

1. For the peanut butter, mix all ingredients together. For crepe batter, whisk together all ingredients in a medium bowl. For cinnamon & sugar apples, place all ingredients in a pot on medium heat. Bring liquid to a boil and simmer on medium-low, stirring often, for about 10 minutes or until apples are soft. Cut the apple slices in half while cooking (also good for testing when they are done). Add liquid 1T at a time, as needed to keep a thin layer of sauce in the bottom.


2. Preheat a large skillet on medium heat and spray with cooking spray. Pick up the pan and tilt it while pouring 1/4 cup of crepe batter into it with the other hand. As soon as the batter reaches the pan, twist the pan to cover the entire bottom with batter. Cook for 2-3 minutes or until bottom is browned and crispy. Flip over and cook for 1 more minutes. Subsequent crepes will cook a good deal faster.

3. Spread peanut butter on the inside down the middle and fill with apples. Fold one side of the crepe over and roll up. Drizzle with maple syrup, if desired.

Additional Info:

I’ve made this recipe several times, with and without the oil. I included it in the list because traditional crepe recipes call for it, but frankly I can’t tell the difference. I’ve included a lot of pictures because I couldn’t choose a favorite. Which picture do you think best shows off the crepes?

]]> http://www.peanutbutterboy.com/apple-pie-crepes/feed/ 36 Walnut Snowballs http://www.peanutbutterboy.com/healthy-walnut-snowballs/ http://www.peanutbutterboy.com/healthy-walnut-snowballs/#comments Sun, 27 Sep 2026 20:43:04 +0000 http://www.peanutbutterboy.com/?p=1573 Every child likes to eat snow. And who can blame them? The only reason, as adults, that we don’t eat snow is we don’t want the neighbors to see. Well that’s about to change. You’ve probably seen these cookies before since they assume several identities – Mexican Wedding Cookies, Princess Tea Cakes, Honey Sandballs – […]]]>


Every child likes to eat snow. And who can blame them? The only reason, as adults, that we don’t eat snow is we don’t want the neighbors to see. Well that’s about to change. You’ve probably seen these cookies before since they assume several identities – Mexican Wedding Cookies, Princess Tea Cakes, Honey Sandballs – but no matter what you call them, these are perfect for wintertime. Many people will tell you that these cookies can’t be made without butter – they’re wrong. While the flavor or consistency may be slightly different, this heart-healthy version is just as delicious. However, while healthier, these cookies are still high in calories, so if you’re watching your intake, you may want to stick with real snow.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

3/4 cup canola oil
2 cup white whole-wheat flour (or whole-wheat pastry flour)
1 1/2 cups powdered (confectioners) sugar, divided
3 Tbsp cornstarch
1/8 tsp salt
1t vanilla extract
3/4 cup very finely chopped walnuts

Directions:

1. Preheat oven to 400°F. Pour oil into a medium bowl. Whisk white whole-wheat flour, 1/4 cup powdered sugar, cornstarch and salt in another bowl. Whisk half the dry ingredients into the oil. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients until thoroughly combined (the mixture should resemble creamed butter and sugar). Stir in nuts, using your hands to knead the dough if necessary.

2. Roll the dough into 1-inch balls and place about 1/2 inch apart on an ungreased baking sheet. Bake until the cookies are just set, being careful not to let the bottoms get too brown, 9 to 11 minutes. Cool on the pan for 2 minutes then transfer to a wire rack to cool.

3. While the cookies are still warm, place the remaining powdered sugar in a small bowl and roll the cookies in it, then place back on the rack to continue cooling. When the cookies are completely cool, roll them in the sugar again. Makes about 36 cookies.

Nutrition Facts
Serving Size 1 Cookie
Servings per Batch 36
Amount Per Serving
Calories 90
Total Fat 6g
Total Carbohydrate 8.6g
Dietary Fiber 1g
Sugars 3.4g
Protein 1.2g

Additional Info:

Growing up, they were my parents favorite Christmas cookie and my least favorite. Now, as an adult, I have come to love and appreciate these cookies and recognize them as a more appropriate (and tastier) way to eat snow. I hope you enjoy them as much as we do!

]]> http://www.peanutbutterboy.com/healthy-walnut-snowballs/feed/ 22 Spicy Summer Pasta http://www.peanutbutterboy.com/spicy-summer-pasta/ http://www.peanutbutterboy.com/spicy-summer-pasta/#comments Wed, 23 Sep 2026 20:13:36 +0000 http://www.peanutbutterboy.com/?p=1621 Our recent trip through Pennsylvania opened our eyes to many new things. First, New Jersey and Pennsylvania are much prettier than we thought. Second, Pittsburgh is not the “dirty steel town” I expected it to be. And finally, no matter where you go, farmer’s markets are still the best place to buy your food. The […]]]>


Our recent trip through Pennsylvania opened our eyes to many new things. First, New Jersey and Pennsylvania are much prettier than we thought. Second, Pittsburgh is not the “dirty steel town” I expected it to be. And finally, no matter where you go, farmer’s markets are still the best place to buy your food. The most prized stop at the Pittsburgh farmer’s market was Olio Fresca which sold all sorts of flavor-infused pasta that we could sample (uncooked). The flavors in the pasta were surprisingly strong, and the guy told us that the flavor doesn’t go away when you cook it; We’ll see about that pasta-man. To my surprise and delight, he was correct. It made for one of the simplest and best homemade meals we’ve had in a while. And that’s cottage cheese I put on top, not ricotta – don’t give me that face, you won’t notice the difference. At least I didn’t add peanut butter.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1/4 lb spicy linguine (or any other pasta), cooked al dente
1 green squash (zucchini), chopped
1 yellow squash, chopped
1 large tomato, chopped
2 cloves garlic, minced
1 bunch chives, chopped (optional)
1 can chickpeas, drained (optional)
1t crushed red pepper flakes
1T dried italian seasoning
1T olive oil
splash of red wine (around 2-3T)
kosher salt and pepper, to taste
fresh grated pecorino romano
whipped cottage cheese (Friendship brand)

Directions:

1. Saute the squash in a large skillet with 1t olive oil. Cook until the squash is tender (about 5 minutes), then place aside. Now add the garlic to the skillet with 1t olive oil and saute for 30 seconds. Add the tomatoes, red pepper flakes, italian seasoning, salt, pepper and wine. Cook for about 2-3 minutes, or until tomatoes are tender.

2. Add the squash back into the skillet along with the chives and chickpeas, if using. Simmer for 4-5 minutes to let the flavors combine.

3. Spoon the sauce over the cooked pasta, top with dollops of cottage cheese and grated pecorino romano.

]]> http://www.peanutbutterboy.com/spicy-summer-pasta/feed/ 6 Pumpkin Peanut Butter Stew http://www.peanutbutterboy.com/pumpkin-peanut-butter-stew/ http://www.peanutbutterboy.com/pumpkin-peanut-butter-stew/#comments Sat, 19 Sep 2026 19:40:21 +0000 http://www.peanutbutterboy.com/?p=1653 To quote our new favorite show: “Winter is Coming”. A batch of this stew, which freezes wonderfully, will help you prepare for the coming cold months. I use pumpkin puree in many recipes, but I never use fresh pumpkin. So I added “chunky pumpkin stew” to my “To Make” list on the fridge. No single […]]]>


To quote our new favorite show: “Winter is Coming”. A batch of this stew, which freezes wonderfully, will help you prepare for the coming cold months. I use pumpkin puree in many recipes, but I never use fresh pumpkin. So I added “chunky pumpkin stew” to my “To Make” list on the fridge. No single recipe sounded perfect so I came up with my own. The soup fills the house with some excellent aromas (cinnamon, ginger) and the flavors will not disappoint. I’ve never seen a Korean Yam until this year so if you can’t find it in your local grocer, look harder. It’s purple-skinned, white-fleshed and tastebud-stimulating. And don’t forget the peanut butter!

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

Directions:

1. Heat the oil in a large pot and brown the chicken for 4-5 minutes, then set aside. Add the garlic, onion, red pepper, ginger and cayenne/jalapeño pepper to the pot and saute until the onions are soft and translucent, about 4-5 minutes. Add the diced tomatoes, most of the chicken broth (about 3 1/2 cups), yam/sweet potato, paprika, cinnamon and salt to the pot and bring to a boil.

2. After boiling for about 10 minutes, add the pumpkin, green beans and chicken to the pot and once the pot is boiling again, reduce the heat and simmer for 15-20 minutes.

3. While the stew is simmering, place the cornstarch in a small bowl with the remaining 1/2 cup chicken broth and mix until the cornstarch is dissolved, then add the peanut butter and mix well.

4. When the yams and pumpkin are done (tender but not mushy) add the peanut butter mixture and stir, then cover the pot and turn off the heat and let sit for about 3-5 minutes, then serve. Make 8-10 servings.

]]> http://www.peanutbutterboy.com/pumpkin-peanut-butter-stew/feed/ 9 The Jersey Breakfast http://www.peanutbutterboy.com/the-jersey-breakfast/ http://www.peanutbutterboy.com/the-jersey-breakfast/#comments Tue, 15 Sep 2026 19:25:04 +0000 http://www.peanutbutterboy.com/?p=1439 I’ve officially moved back to the east coast, Hoboken to be exact. Located directly across the Hudson river from Manhattan, Hoboken is the home of baseball and birthplace of Frank Sinatra. It’s nicknamed the “mile square city” because, well, it’s only about 1 square mile in size. But don’t let the size fool you, it’s […]]]>


I’ve officially moved back to the east coast, Hoboken to be exact. Located directly across the Hudson river from Manhattan, Hoboken is the home of baseball and birthplace of Frank Sinatra. It’s nicknamed the “mile square city” because, well, it’s only about 1 square mile in size. But don’t let the size fool you, it’s the 4th most densely populated city in the United States. I’ve lived in Hoboken for 5+ years now and I love this town. There are so many good restaurants here and there just aren’t enough meals in the day. If you’ve spent any amount of time in New Jersey you may have noticed that come breakfast time, the deli’s and bagel shops are packed. The odd part is that everyone orders the same thing – taylor ham, egg and cheese – on a bagel or a roll. If you’re unclear as to exactly what taylor ham is, it’s ok, nobody knows. Taylor ham, also called pork roll, is a terribly delicious log of ham that is sliced thick, grilled, and placed atop the egg and cheese. The resulting creation is unbelievably satisfying and can cure the roughest of evenings. Now that I’m back, I felt it necessary to make my own healthier, peanut buttery version of the classic Jersey breakfast.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1 whole-grain bagel or roll
1/4 cup egg substitute (or 1 egg)
1 slice nonfat american cheese
1 thick slice of ham or canadian bacon
1T peanut butter (optional)

Directions:

Preheat a skillet to medium-high heat. Spray with cooking spray and add the ham. Cook the ham for 2 minutes and then place aside. Spray the pan again and pour in the egg. Flip the egg after about 2 minutes and cook for an additional minute. Fold the egg into about the same size as the roll and place the slice of cheese on top. After 1 minute, lift up the egg and place the ham in the skillet to cook the other side and place the egg/cheese on top. After 1-2 minutes, place the tasty tower on a bagel spread with peanut butter, toasted first if desired.

Additional Info:

The bagels I use are the “Alternative Bagels” from Western Bagel. They are very high in fiber and protein and surprisingly low in carbs and calories. They are a bit on the small side but taste wonderful and are usually found in the refrigerated section of the grocery store. But for a true experience, I recommend using a fresh bagel from a Jersey or New York deli, if available.

]]> http://www.peanutbutterboy.com/the-jersey-breakfast/feed/ 28 Peanut Butter Reviews – International Edition http://www.peanutbutterboy.com/peanut-butter-reviews-part-16/ http://www.peanutbutterboy.com/peanut-butter-reviews-part-16/#comments Fri, 11 Sep 2026 19:04:57 +0000 http://www.peanutbutterboy.com/?p=1658 Welcome to the 16th installment of the peanut butter reviews here at Peanut Butter Boy. This time I take an exclusive look at foreign (non-U.S.) peanut butter. Can the rest of the world live up to the U.S., the powerhouse producer of peanut butter? Frankly, no, they can’t. While we’re not #1 at everything, the […]]]>


Welcome to the 16th installment of the peanut butter reviews here at Peanut Butter Boy. This time I take an exclusive look at foreign (non-U.S.) peanut butter. Can the rest of the world live up to the U.S., the powerhouse producer of peanut butter? Frankly, no, they can’t. While we’re not #1 at everything, the United States can’t be beat in the world of peanut butter. But that doesn’t stop the rest of the world from trying, and there are some close contenders. Whether you’re from North America or abroad, what is your favorite peanut butter where you’re from?

Reviews:

Kelkin Crunchy (Ireland)

= 60%
 
I did a brief review of Kelkin Creamy upon my return from Ireland. This crunchy variety is nearly identical but with the addition of, you guessed it, chunks. The ingredient list is simple and enticing (peanuts, palm oil and sea salt), but the peanut butter has a major lack of flavor. It seems the peanuts were hardly roasted at all before mashing them into a jar. After trying this crunchy variety, I now question my positive feelings towards the creamy one. The texture is still very thick (in a good way) and the oil doesn’t separate, but the only way I can imagine enjoying this brand to begin with was due to my excitement of finding peanut butter in my homeland. The concept is good, but it needs some work. Uses: Oatmeal, Oatmeal and Oatmeal.

Calvé Crunchy (The Netherlands)

= 65%
 
If you compare the Calvé and Kelkin peanut butter in the above photo, you’ll notice a big difference in color. This is partly due to Calvé using unblanched (skin on) peanuts which adds an extra depth of flavor, similar to Trader Joe’s peanut butter. But it’s also because Calvé roasts their peanuts more before mashing them into a jar. Appearance alone, Calvé wins. However, the ingredients are a little strange: Peanuts, Vegetable Oil, Fat, Salt. What exactly is “Fat”? If you chalk that up to mistranslation and don’t ask any more questions about it, this peanut butter isn’t bad. It’s got a good flavor, nice thickness, and good amount of salt. As I recall, is was a little bit sweet too, but I’m not sure why. Maybe the “Fat”? Uses: PB&J Pork Roast and Spicy PB Marinade.

Ceres Organics Crunchy (New Zealand)

= 70%
 
Sail across the ocean to the home of the Kiwis and you’ll find Ceres Organics. This crunchy variety has only 2 ingredients: Peanuts and Sea Salt. Like many foreign brands of peanut butter, Ceres Organics doesn’t roast their peanuts enough, but it’s still better than most. The chunks are nice and the sea salt is a great addition, but there isn’t quite enough. Add a few dashes of extra sea salt and we’re in business! This is definitely one of the better foreign peanut butters I’ve tried. Uses: Peanut Butter Cereal, on a banana.

Eta Seriously Smooth (New Zealand)

= 35%
 
As far as New Zealand goes, Eta is on the opposite side of the spectrum from Ceres Organics. Ingredients here consist of: Peanuts, Vegetable Oil, Salt. Good start, but it only goes downhill from here. Once again, this peanut butter is about as UN-roasted as you can get, and the texture is a thick, glue-like paste. It has almost no flavor and certainly doesn’t make me proud to have the name Peanut Butter Boy. Uses: Trapping Vermin.

]]> http://www.peanutbutterboy.com/peanut-butter-reviews-part-16/feed/ 27 Peanut Butter Can Change The World http://www.peanutbutterboy.com/peanut-butter-can-change-the-world/ http://www.peanutbutterboy.com/peanut-butter-can-change-the-world/#comments Mon, 07 Sep 2026 18:58:38 +0000 http://www.peanutbutterboy.com/?p=77 *Repost from the archive, still a goodie. We all know that ramen noodles, peanut butter and jelly sandwiches, and microwaveable macaroni and cheese are what sustain our college students. I don’t know where we’d be without them although looking back I may have changed my eating habits (besides the peanut butter of course). But unlike […]]]>

*Repost from the archive, still a goodie.

We all know that ramen noodles, peanut butter and jelly sandwiches, and microwaveable macaroni and cheese are what sustain our college students. I don’t know where we’d be without them although looking back I may have changed my eating habits (besides the peanut butter of course). But unlike the others, peanut butter is a highly nutritious food source that is still incredibly cost effective. Besides providing sustenance to the collegiate population peanut butter can also help you pay for college.

I recently stumbled upon the Jif Most Creative Peanut Butter Sandwich Contest which features a $25,000 scholarship fund as the grand prize and four runner-up $2500 scholarship funds. The contest runs from August 4th, 2008 to November 14th, 2008 and is open to kids aged 6-12 but of course parents can help their kids develop their recipe. Ten finalists will be posted on Jif’s website and open to a nationwide vote. From there, the Top 5 will compete in a live judging event in New York City. This will be the 7th annual running of this contest and you can check out the previous winners on the website above and I’ll be posting last years winning recipe below.

I’ve always said that peanut butter would change the world, I just never knew how. This seems like a great opportunity that I wanted to share with you guys. While I doubt I have any 6 year old readers, I know that a lot of you are moms and may have children in that age range. As a mom, you can apply to the Mom’s Voice Their Choice Contest to win a 4-day trip to NYC and to sit on the judging panel for the aforementioned sandwich contest.

I also want to thank everyone who submitted an entry to The Peanut Butter Exhibition #4 – No Bake. In total, we received 16 recipes which ties for the largest number of entries with the original Peanut Butter Exhibition #1 – Cookies. The roundup should be up and running sometime next week!

Crunchy Chinese Fortune Cookie Sandwich
Samuel, Age 11 from Riverside, CA


Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

Sandwich Mix:
3T creamy peanut butter
1T finely diced celery
1T finely diced apple

Chinese Dipping Sauce:
1/4 cup creamy peanut butter
1/4 cup coconut milk
1T soy sauce
1T brown sugar
1T lemon juice
1/2t sesame oil
1/2t chili powder

Instructions:

1. To make the dipping sauce, combine all ingredients in small saucepan and cook over low heat while stirring with a wire whisk. When the mixture starts to bubble and thicken, remove from heat and let cool.

2. While the dipping sauce is cooling, roll flat the four slices of bread with a rolling pin. Use a large circle shaped cookie cutter to cut out each slice of bread into a circle. Mix the 3 sandwich mix ingredients together in a small bowl. Place a tablespoon full of mix into the center of each circle shaped piece of bread. Fold the bread in half so the sandwich is now a half circle. Crimp the edges of the sandwich together with your fingers so the mix will not come out. Then, while holding the center of the sandwich, pull the sides of the sandwich down so the edges touch each other, forming a fortune cookie shape.

3. To make fortunes for your fortune cookies, use a clean plastic lid from a tub of butter, yogurt, or sour cream. Cut small plastic strips then write your fortune on them with a permanent marker. Tuck the edge of the fortune into the edge of your cookies to make them real fortune cookie sandwiches.

4. Once the dipping sauce is cool, serve the crunchy Chinese cookie sandwiches with their fortunes and extra apple and celery slices on a plate with a cup of dipping sauce. Dip in and eat!

Additional Info:

I haven’t actually tried this recipe yet but it looks pretty darn good. For a while I’ve been looking for a quick and easy peanut sauce that rivals store-bought. I currently have one that I’m experimenting with but I’m going to try this soon and report back. I hope this is helpful to some of you!

]]> http://www.peanutbutterboy.com/peanut-butter-can-change-the-world/feed/ 8 Chicken and Pears http://www.peanutbutterboy.com/chicken-and-pears/ http://www.peanutbutterboy.com/chicken-and-pears/#comments Thu, 03 Sep 2026 18:40:03 +0000 http://www.peanutbutterboy.com/?p=1697 “Welcome to Family Feood. The first category is: Foods that go together. Survey says: peanut butter and chocolate. Strawberries and whipped cream. Chicken and pears.” Pears are in season, so right now they’re extra cheap and super delicious. Meat with fruit is a great combination but I can’t recall ever making a dinner with pears. […]]]>


“Welcome to Family Feood. The first category is: Foods that go together. Survey says: peanut butter and chocolate. Strawberries and whipped cream. Chicken and pears.” Pears are in season, so right now they’re extra cheap and super delicious. Meat with fruit is a great combination but I can’t recall ever making a dinner with pears. But this recipe was too intriguing not to try it. I was not disappointed and neither was my wife. The fact that it’s now posted on Peanut Butter Boy means we are definitely making it again. I don’t know what to serve with it because what more could you want? I just served it with roasted mushrooms because my roasted mushrooms are kicka$$! I’ll post my recipe for those soon.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

3 chicken breasts
1 medium shallot, chopped
2 large pears, cored, and sliced
1/4 cup chicken broth
4 tsp balsamic vinegar
2 tsp brown sugar
1 Tbsp cornstarch
1/4 cup raisins
1/8 tsp cinnamon
1/4 cup crushed walnuts
olive oil
garlic salt
freshly ground black pepper

Directions:

1. Filet the chicken breasts in half such that each chicken breast becomes two thin-sliced breasts. Season with garlic salt and pepper. Add a splash of olive oil to a skillet and preheat over medium-high heat. Once hot, add the chicken and sear on both sides, about 3 minutes per side. Transfer the chicken to a plate.

2. To the same pan, add the shallot and saute over medium-high heat for 2 minutes or until soft. Lower the heat to medium and add the pears. Continue cooking, stirring occasionally, for 3 to 4 minutes, until the pears are soft and golden brown. Meanwhile, combine the chicken broth, balsamic vinegar, brown sugar, cinnamon and cornstarch in a small bowl. Add the sauce to the pan, along with the raisins, and simmer until the sauce thickens – about 5 minutes. Slowly add more chicken broth if sauce becomes too thick.

3. Add the chicken to the pan and reduce heat to medium-low to reach a gentle simmer. Cover and cook for 10-15 minutes until flavors have combined and chicken is cooked through.

4. Serve with crushed walnuts and a sprinkle of cinnamon on top.

Additional Info:

That’s it. Go make this!

]]> http://www.peanutbutterboy.com/chicken-and-pears/feed/ 3 Easy Chile Verde http://www.peanutbutterboy.com/chile-verde/ http://www.peanutbutterboy.com/chile-verde/#comments Sun, 30 Aug 2026 18:27:02 +0000 http://www.peanutbutterboy.com/?p=42 Updated from the recipe archive I love Mexican food, I can’t get enough of it. When I moved to California for grad school, I learned to cook authentic Mexican food (I’ve finally learned what a real taco is). That being said, I don’t make the sauce from scratch in this recipe. Using a jar of […]]]>


Updated from the recipe archive

I love Mexican food, I can’t get enough of it. When I moved to California for grad school, I learned to cook authentic Mexican food (I’ve finally learned what a real taco is). That being said, I don’t make the sauce from scratch in this recipe. Using a jar of salsa verde really cuts down on the prep time and still tastes wonderful. Make sure you buy a quality brand of salsa, don’t skimp on this part. But if you’ve got the time and ingredients, I recommend making your own salsa verde by following Elise’s Chile Verde recipe.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

2 lbs lean pork or turkey, cut into 1 in. cubes
2 (16oz) jars salsa verde (Mrs. Renfro’s is excellent)
1 (16oz) can low-sodium chicken broth
1 large onion, diced
6 cloves garlic, minced
2 tsp oregano
1/8 tsp ground cloves
sour cream
Tortilla Chips

Instructions:

1. Preheat a large pot to high. Add pork and brown on all sides, about 4-5 minutes. Drain excess liquid and place the meat in a bowl on the side.

2. Return the pot to the stove and add the onions and garlic. Cook for about 3 minutes, or until onions are tender and translucent. At this point you have two options:

Stovetop method: Add the meat, oregano and cloves to the pot and cook for another minute. Dump in the salsa and chicken broth and bring to a boil. Reduce heat to low and simmer for 1 1/2 to 2 hours, until meat is very tender. Using turkey tenderloin takes about 1 1/2 hours and lean pork will take closer to 2 hours.

Crockpot method: Add all ingredients to the crockpot and stir until mixed. Cook on high for 3-4 hours and then on low for an additional 2-3 hours.

3. Serve with a dollop of sour cream, cheddar cheese and Homemade Tortilla Chips, for dipping.

Additional Info:

Depending on the brand of salsa, this dish can be very spicy. Make sure you taste the salsa first!

]]> http://www.peanutbutterboy.com/chile-verde/feed/ 38 Sea Salt & Cocoa Nib Dark Chocolate Bar http://www.peanutbutterboy.com/sea-salt-cocoa-nib-dark-chocolate-bar/ http://www.peanutbutterboy.com/sea-salt-cocoa-nib-dark-chocolate-bar/#comments Wed, 26 Aug 2026 18:02:38 +0000 http://www.peanutbutterboy.com/?p=1760 A lot of people love chocolate, but I really love chocolate. Every day I consume a substantial amount of dark chocolate with each cup of tea and coffee. I prefer my chocolate in rectangular prism form (bar), not in fancy little cubes or spheres. Flavored bars are acceptable, but it has to be a simple […]]]>

A lot of people love chocolate, but I really love chocolate. Every day I consume a substantial amount of dark chocolate with each cup of tea and coffee. I prefer my chocolate in rectangular prism form (bar), not in fancy little cubes or spheres. Flavored bars are acceptable, but it has to be a simple flavor like ginger, cocoa nib, almond or sea salt. But dark chocolate bars are already pretty expensive and the fancy flavors are even more expensive. For Christmas I got a 16oz bag of cocoa nibs but didn’t know what to do with them – I love them in chocolate bars but they’re a little too bitter by themselves. So I did what any self-respecting chocolate fiend would do – make his own chocolate! Using Trader Joe’s bargain-priced but high-quality Pound Plus chooclate bar, this batch of fancy chocolate turned out to be incredibly cheap and better tasting than any brand I’ve had.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

Directions:

1. Break up the dark chocolate into chunks and place in a microwave-safe bowl. Microwave the chocolate on MEDIUM heat (e.g. power level 5 out of 10) for 5 minutes. Stir the chocolate when there are 3 minutes remaining, then again when there are 2 minutes remaining, then every 30 seconds until the chocolate is just melted. Don’t overheat the chocolate or it will burn. If there are only a few solid chunks left, just keep stirring and the chocolate will melt on its own.

2. Add the cocoa nibs to the bowl and stir well. Pour the chocolate onto a rimmed baking sheet.

Note: The larger the baking sheet, the thinner the chocolate will be. I used a 12″x16″ baking sheet and didn’t fill the entire sheet, but the cocoa nibs prevented the chocolate from spreading too much anyways.

3. Let the chocolate cool at room temperature for 20 minutes then sprinkle the sea salt on top, as little or as much as you like. Now let the chocolate cool completely. I found that it’s best to let the chocolate set at a temperature between 50 and 60 degrees. If you’re house is too warm, it will take forever to cool (but it will set nicely). If you put it in the fridge it will set quickly but not as well (more dried out, tan-colored marks on the chocolate).

4. Break up into random sized chunks.

Before shot:

]]> http://www.peanutbutterboy.com/sea-salt-cocoa-nib-dark-chocolate-bar/feed/ 4