The Peanut Butter Boy » Peanut Butter

Super Peanut Butter Chili

Nick — Wed, 01 Feb 2012 15:17:58 +0000

Nothing screams “Super Bowl” like a huge pot of chili. I have made many chili recipes, each one different than the last. This one, however, will be made again without modification. I wouldn’t normally incorporate peanut butter into my chili but apparently there is a widespread tradition amongst some people to always serve peanut butter with chili, either on the side with crackers or as peanut butter sandwiches, so I thought why not? This is the best chili I have made, but is it because of the peanut butter? Perhaps, but I think it’s a culmination of all the ingredients I threw in. In fact, my favorite ingredient was the hominy, an ingredient I’ve never cooked with before. I even got rave reviews from people that aren’t “chili people”. This is perfect for Super Bowl Sunday or any Sunday for that matter. Read on for more great Super Bowl recipes…

Peanut Butter Kettle Corn

Nick — Mon, 23 Jan 2012 15:17:00 +0000

Movie night! Tonight on the agenda was a flick called “Black Sheep”. I was searching for the classic Chris Farley comedy from 1996, but it seems the title was rehashed in 2006 for a very different type of movie; a movie about blood-thirsty zombie sheep in New Zealand. How could I resist? Naturally, a movie of this caliber requires popcorn. Thanks to the invent of movie theater “butter” popcorn is usually not considered health food, but I intend to change that. Corn is a whole grain, therefore popcorn is a whole grain. Popcorn kernels contains more fiber than an apple, a banana, 2 oranges or a serving of barley. The only problem is that the carbs in popcorn digest super-quick into your bloodstream, bad for people with diabetes or those watching their weight. Guess what dramatically slows down the digestion of these carbs? That’s right, nature’s perfect food: peanut butter.

Peanut Butter Reviews – International Edition

Nick — Sun, 15 Jan 2012 22:01:39 +0000

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?

Dark Chocolate Peanut Butter

Nick — Fri, 06 Jan 2012 18:55:00 +0000

Individually, dark chocolate and peanut butter are two of my favorite foods. But when these powerhouses combine forces, you’ve got a rich, creamy and gourmet spread that is unlike anything else. However, a few words of wisdom: It does not work with everything. A toasted chocolate peanut butter and banana sandwich? Incredible. But, a simple peanut butter and jelly sandwich may or may not hit the taste buds correctly, it all depends on the jelly. For example, dark cherry preserves will complement fabulously while a grape jelly will clash. Second word of wisdom: Keep spoons away from the jar. This peanut butter is extra creamy and extra delicious, resistance is futile. Hungry yet?

Pumpkin Peanut Butter Stew

Nick — Mon, 05 Dec 2011 16:10:07 +0000

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 “Winter – 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!

Sweet Potato and Yam Casserole

Nick — Tue, 22 Nov 2011 15:48:46 +0000

If you want to be praised and heralded for bringing the best dish at Thanksgiving, then make this casserole. The dish is inspired by Elisabeth’s Tia Herlinda who made a stellar sweet potato casserole one year. I’ve made a few Peanut Butter Boy conversions that, I daresay, make it even tastier. My favorite way to eat this dish is actually the next day, cold, straight from fridge. But speaking of potatoes, do you know the difference between sweet potatoes and yams? I thought I had it figured out, believing the orange colored ones to be yams and the white ones to be sweet potatoes. Well I thought wrong, and Google and Wikipedia actually added to the confusion. The definitive answer can be found here: The Sweet Potato vs Yam Debate. While technically both are sweet potatoes, I’m still calling this dish the Sweet Potato and Yam Casserole (I enjoy mass confusion). As a bonus, I’ve also included instructions to perfectly cook 2 turkey breasts, for all the white-meat-loving or small-group Thanksgivings out there.

Express Eats: Peanut Butter and Cheese

Nick — Tue, 15 Nov 2011 20:20:49 +0000

I’ve paired peanut butter with some pretty strange things that turned out to be awesome. Such recipes include Peanut Butter with Eggs, Peanut Butter and Tomatoes and of course, Peanut Butter and Buffalo Wing Sauce. Along those lines, I bring you another seemingly-odd combination for the latest Express Eats installation, Peanut Butter and (cold) Cheese. This one was suggested by a reader, and while I was skeptical at first, one bite had me pleasantly surprised. This is a perfect protein-loaded midday snack or appetizer for a formal gathering (sure to start conversation). Be sure to pair the cheese and peanut butter so neither one is stronger in flavor than the other. If you really want to get fancy, sprinkle some sea salt or crumbled bacon on top.

Smashed Chickpea Salad Sandwich

Nick — Wed, 26 Oct 2011 17:42:03 +0000

Eat less processed meat. That’s our plan for our packed lunches. Peanut butter is a fantastic start, but PB&J will only get you so far. Leftovers are a great option but that requires leftovers, and I’m not going to make a fancy meal just to put it directly in the fridge. That’s when I turned to the blogging world for some vegetarian lunch ideas. The first and best-sounding one was Smitten Kitchen’s recipe, or perhaps I was just getting some recipe-vibes from Smitten’s kitchen across the river. I followed the recipe for the most part, but the chickpeas wouldn’t stick together. That’s when I got all giddy inside and whipped out the peanut butter jar. Problem solved and it became even tastier!

Peanut Butter Apple Crisp

Nick — Sun, 16 Oct 2011 01:25:34 +0000

Apple picking – a common fall activity enjoyed by thousands of people ever year. Yet somehow, for the past 5 years we’ve tried and failed to apple pick. Apple picking is the type of party you don’t want to be fashionably late to, yet we always were – and there were never any apples left. But this year we did it! A successful 26-lb haul of fresh picked apples. We tried to remember all the varieties we picked but couldn’t, there were just too many! Enjoy my first apple crisp ever – naturally a peanut butter one!

Thai Turkey Burgers and Sweet Chili Salad

Nick — Sat, 24 Sep 2011 19:04:54 +0000

Thai food is one of the few cuisines that fully embrace the peanut, which may explain why I like it so much. With a few fresh meats and vegetables, you can make a Thai curry in no-time. But today I take a slightly different approach to Thai food, incorporating other Asian flavors into this fusion creation. If you don’t have all the ingredients, I recommend exploring the international section of your grocery store. Otherwise, get creative with some substitutions.