Soulmates Cooking

Soulmates Cooking Soulmates Cooking -- sharing our love of food The Soulmates Cooking team has had a lifelong passion for cooking and entertaining. Happy Cooking!
(3)

The husband and wife team of 25-plus years released their first cookbook in 2022. The team is looking forward to collaborating with you, sharing recipes from the cookbook, new culinary creations, cooking tips and ideas. The Soulmates Cooking ebook will be available for Apple and Android devices in February 2023.

08/13/2026

Broiled black cod over a silky smoked peach purée, finished with crispy fried leeks and fresh chives.

The peaches bring just enough sweetness and smoke to balance the rich, buttery fish.

It looks like something you’d order at a restaurant, but every part of this dish is surprisingly simple to make at home.

INGREDIENTS:

Black Cod: 4 fillets (6 oz each), olive oil, salt & black pepper.
Smoked Peach Purée: 3 ripe peaches (halved & pitted), 1 minced shallot, ⅓ cup dry white wine, ½ cup chicken stock, 1–1½ tsp sherry wine vinegar, 2 tbsp cold butter, olive oil, salt & pepper.
Fried Leeks: 1 large leek (julienned), 2 tbsp AP flour, neutral oil (for frying), salt.
Garnish: Freshly chopped chives.

STEPS:

Smoke Peaches: Oil & season peaches; smoke at 225°F for 25–30 mins until soft. Peel if desired.
Make Purée: Sauté shallot in olive oil, deglaze with white wine & reduce by half. Add peaches & stock and simmer for 8–10 mins. Blend with vinegar and cold butter until silky smooth. Pass through a fine strainer.
Fry Leeks: Dust julienned leeks in flour. Fry in 350°F oil for 30–60 secs until crisp. Drain and salt immediately.
Broil Cod: Season fillets with olive oil, salt, and pepper on both sides. Broil ~6 inches from heat for 6–8 mins (130–135°F internal).
Plate & Serve: Spoon purée onto plates, place cod on top, and finish with crispy leeks and chives.

08/08/2026

Not your average beach sandwich! 🥩🥖🏖️

07/28/2026

We gave these Jalapeno poppers a Soulmates Cooking twist by stuffing them with a creamy shrimp filling loaded with Gruyère, Parmesan, Old Bay, and just a touch of lemon. After cooking on the smoker, the bacon turns crispy, the filling stays rich and creamy, and every bite is packed with smoky flavor.

We will be making these again!

Jalapeños & Shrimp Filling
10 Large Jalapeños
1 lb Shrimp (16/20), Peeled and Deveined
6 oz Block Cream Cheese, Softened
½ cup Finely Grated Gruyère Cheese
¼ cup Finely Grated Parmesan Cheese
2 Scallions, Thinly Sliced
2 Garlic Cloves Finely Minced or Grated
1 tsp Dijon Mustard
1 tsp Worcestershire Sauce
1 tsp Old Bay Seasoning
½ tsp Smoked Paprika
¼ tsp Cayenne Pepper
1 tsp Kosher Salt
½ tsp Freshly Ground Black Pepper
1 tsp Hot Sauce
1 tsp Lemon Zest
1 lb Bacon (Regular-Cut or Thick-Cut)

Finish
Fresh Chives, Thinly Sliced
Hot Honey

Preheat your smoker/grill to 275°F and set up for indirect cooking.

Trim the stem end from each jalapeño. Slice each in half lengthwise and remove the seeds and white ribs with a spoon.

In a mixing bowl, combine the cream cheese, Gruyère, Parmesan, scallions, garlic, Dijon mustard, Worcestershire sauce, Old Bay, smoked paprika, cayenne, kosher salt, black pepper, hot sauce, and lemon zest. Taste the cheese mixture and adjust the seasoning if needed.

Add the shrimp to a food processor and pulse until finely chopped. Fold the chopped shrimp into the seasoned cheese mixture until evenly combined.

Fill each jalapeño half generously with the shrimp mixture. Wrap each popper with bacon. A 1-pound package of bacon is typically enough for 10 jalapeños. Use half a slice for smaller jalapeños and a full slice for larger peppers that need more coverage. Tuck the bacon ends underneath each popper or secure with a toothpick if needed.

Arrange the poppers on the smoker/grill and cook at 275°F for 45 minutes. Increase the temperature to 375°F and continue cooking for 10-15 minutes, or until the bacon is rendered.

Let the poppers rest for 5 minutes. Finish with chives and a drizzle of hot honey.

07/23/2026

Shrimp is one of our favorite things to throw on the grill during the summer because it cooks in just a few minutes.

This smoky chipotle lime marinade adds just the right amount of heat without overpowering the shrimp, and the fresh charred corn and avocado salsa brings everything together.

Shrimp
1 lb Shrimp, Peeled and Deveined
2 Chipotle Peppers from a Can of Chipotles in Adobo, Finely Minced
1 Tbsp Adobo Sauce from the Can
Juice of 1 Medium-Sized Lime
1 Tbsp Olive Oil
2 Garlic Cloves, Finely Minced
½ tsp Smoked Paprika
¼ tsp Kosher Salt
¼ tsp Black Pepper

Charred Corn & Avocado Salsa
1 Ear Fresh Corn
1 Large Avocado, Diced
¼ cup Red Bell Pepper, Finely Diced
2 Tbsp Red Onion, Finely Diced
1 Tbsp Jalapeño, Finely Diced
¼ cup Fresh Cilantro, Chopped
Juice of ½ Medium-Sized Lime
1 Tbsp Extra-Virgin Olive Oil
½ tsp Kosher Salt
¼ tsp Black Pepper

Combine the chipotle peppers, adobo sauce, lime juice, olive oil, garlic, smoked paprika, kosher salt, and black pepper in a mixing bowl.

Add the shrimp and toss until evenly coated. Marinate for 15–30 minutes.

While the shrimp marinates, season the corn with olive oil, salt and pepper. Grill the corn over medium-high heat, turning occasionally until lightly charred on all sides. Let cool slightly, then cut the kernels from the cob.

In a bowl, combine the charred corn, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, kosher salt, and black pepper.

Gently fold in the diced avocado just before serving and adjust seasoning as needed.

Thread the shrimp onto skewers and grill over high heat for 2–3 minutes per side, or until opaque with light char

Spoon the salsa onto a serving platter, arrange the grilled shrimp on top, and finish with lime wedges and additional cilantro, if desired.

07/17/2026

Chicken Francese has a French name, but it’s one of the great Italian-American classics.

We kept the traditional flour-and-egg coating but gave the sauce a little more depth by starting with browned butter before building a bright lemon and white wine sauce.
Finished with fresh parsley, and caramelized lemon wheels, it’s a simple twist on a classic that we’ll definitely be making again.

Chicken
2 Large Boneless Skinless Chicken Breasts
½ cup All-Purpose Flour
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
3 Large Eggs
2 Tbsp Water
2 Tbsp Finely Grated Parmigiano Reggiano
Extra Virgin Olive Oil for Pan Frying

Brown Butter Lemon Sauce
5 Tbsp Unsalted Butter
2 Minced Shallots
3 Minced Garlic Cloves
½ cup Dry White Wine
½ cup Chicken Stock
Juice of 1 Lemon
1–2 Tbsp Cold Unsalted Butter
2 Tbsp Chopped Fresh Parsley
Kosher Salt, Pepper to Taste

Finish
1 Lemon, sliced into wheels
Fresh Parsley

Prepare the Chicken
Butterfly breasts, cut into 4 cutlets, and pound to ¼-inch thickness. Mix flour, salt, and pepper in one shallow dish. Whisk eggs, water, and Parmigiano in another. Dredge cutlets in flour, shake off excess, then dip into egg mixture.

Cook the Chicken
Heat oil in a large skillet over medium-high. Cook cutlets 3–4 minutes per side until golden and cooked through. Transfer to a rack; tent with foil.

Sauté the Lemon Wheels
Sear lemon wheels 30–60 seconds per side until caramelized. Reserve for garnish. Wipe excess oil from the skillet.

Make the Brown Butter Lemon Sauce
Reduce heat to medium. Melt butter until golden brown (2–3 minutes). Sauté shallots (2–3 minutes), then garlic (30 seconds). Add wine, scraping browned bits; reduce by half. Add stock, simmer 2–3 minutes. Reduce heat to low, stir in lemon juice. Whisk in cold butter until glossy. Season with salt/pepper; stir in parsley.

Finish
Warm chicken in sauce for 1 minute. Transfer to a platter, spoon remaining sauce over, and top with reserved lemon wheels, and fresh parsley.

07/12/2026

Everyone expects the same deviled eggs at every party… so we made an Italian version instead.

Are you bringing these to the next cookout?

Italian Deviled Eggs
6 Large Eggs
⅓ cup Whole Milk Ricotta Cheese
¼ cup Finely Grated Pecorino Romano, plus more for garnish
½ tsp Dijon Mustard
½ tsp Lemon Zest
2 oz Guanciale, Diced
2 tsp Reserved Guanciale Fat
1 tsp Freshly Cracked Black Pepper
Fresh Chives Finely Chopped

Pecorino Crisps
¼ cup Finely Grated Pecorino Romano

1. Boil the Eggs
Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for 11 minutes. Transfer immediately to an ice bath until completely chilled. Peel the eggs, slice in half lengthwise and remove the yolks. Set the whites aside.

2. Crisp the Guanciale
Place the diced guanciale into a cold skillet. Cook over medium-low heat until the fat has rendered and the guanciale is crisp and golden. Transfer to a paper towel-lined plate. Reserve 2 teaspoons of the rendered guanciale fat.

3. Make the Filling
Press the cooked egg yolks and the ricotta cheese through a fine-mesh sieve into a mixing bowl. Add the Dijon mustard, lemon zest, reserved guanciale fat and cracked black pepper. Fold together until smooth.

Fold in the grated Pecorino Romano until fully incorporated. Taste the filling and adjust the black pepper if needed. The Pecorino and guanciale should provide all the salt you need. Transfer the filling to a piping bag fitted with a large star tip.

4. Make the Pecorino Crisps
Preheat the oven to 375°F.

Line a baking sheet with parchment paper. Spoon small mounds (about 1 tsp each) of finely grated Pecorino Romano onto the parchment, leaving about 1 inch between each mound. Lightly flatten each mound with the back of a spoon.

Bake for 8–10 minutes, or until the cheese is deep golden brown. Cool completely on the parchment until crisp.

5. Assemble
Pipe the filling into each egg white. Top with crispy guanciale. Insert a piece of the Pecorino crisps into each egg. Lightly grate additional Pecorino Romano over the top. Finish with cracked black pepper and fresh chives.

06/28/2026

Do you need to turn corn into ribs? Absolutely not.

Are we going to do it anyway and make Street Corn Ribs? Absolutely.

Grilled corn brushed with a creamy lime crema, then finished with cotija cheese, fresh cilantro, smoked paprika, and a squeeze of lime. They’re smoky, tangy, and one of our favorite summer side dishes.

Ingredients
4 Ears Fresh Corn
2 Tbsp Avocado Oil

Dry Seasoning
1 tsp Chili Powder
1 tsp Smoked Paprika
½ tsp Garlic Powder
½ tsp Onion Powder
1 tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper

Street Corn Crema
¼ cup Mayonnaise
2 Tbsp Sour Cream
1 Garlic Clove, Finely Grated
1 Tbsp Fresh Lime Juice
1 tsp Lime Zest
½ tsp Chili Powder
¼ tsp Smoked Paprika
Pinch Kosher Salt

Finish
⅓ Cup Cotija Cheese, Crumbled
2 Tbsp Fresh Cilantro, Chopped
Additional Smoked Paprika
Lime Wedges

Step 1: Prepare the Corn
Trim a small amount from each end of the corn. If the ears are large, cut each cob in half crosswise. If they’re on the smaller side, leave them whole. Stand each piece upright and carefully cut through the center of the cob lengthwise. Cut each half in half again to create rib-shaped pieces.

Step 2: Season the Corn
Place the corn ribs in a large mixing bowl. Add the avocado oil, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss until evenly coated.

Step 3: Grill the Corn
Preheat a grill to 400–450°F.
Place the corn ribs on the grill and cook for 10-12 minutes, turning occasionally, until tender, lightly charred, and beginning to curl.

Step 4: Make the Street Corn Crema
While the corn cooks, whisk together the mayonnaise, sour cream, garlic, lime juice, lime zest, chili powder, smoked paprika, and a pinch of kosher salt until smooth.

Step 5: Coat the Corn
Using a pastry brush, lightly brush the street corn crema onto each hot corn rib.

Step 6: Finish and Serve
Arrange the corn ribs on a serving platter. Sprinkle generously with the cotija cheese, fresh cilantro, and a light dusting of smoked paprika. Finish with a squeeze of fresh lime juice.

Address

Newtown, PA
18940

Website

Alerts

Be the first to know and let us send you an email when Soulmates Cooking posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Soulmates Cooking:

Shortcuts

Share

Category