Matty’s Kitchen Sink Salad

First things first, we are talking about Matty Matheson of course, who else would we be talking about. He’s top 10 fav celebrity chef next to Anthony Bourdain and Julia Child. If you say Bobby Flay you can get the hell off my page. Anyways, this salad is perfect when you are wanting a submarine sandwich but decide to ditch the bread. I made it for lunches this week and it holds up.

Ingredients

  • 1/2 Cup White Vinegar
  • 1 TBSP Dried Basil
  • 1 TBSP Dried Oregano
  • 1/2 TBSP Garlic Powder
  • 1/4 Cup Vegetable Oil
  • 1/4 Cup Olive Oil
  • Salt + Pepper
  • 1 Head Iceberg Lettuce, cut into quarters
  • 1/2 LBS Pound of Italian Salami, diced
  • 1/2 LBS Cheddar Cheese, torn into pieces
  • 1 1/2 Cups Sliced Pepperoncini
  • 2 Cups Corn
  • 1/2 Head Cooked Broccoli
  • 1 Pint Cherry Tomatoes
  • 6-8 Hard Boiled Eggs, Sliced (I did not add but you can)
  • 1 Red Onion, thinly sliced

Let’s Get Cooking

In a blender combine the vinegar + basil + oregano + garlic powder. Slowly add in the vegetable oil and olive oil. Season the dressing with salt + pepper

Prep all of your ingredients so you can throw it in the bowl at once. If you are meal prepping for the week, keep the salad dressing in separate containers for the week. If you are eating this now: place the salad in a large bowl and add in the dressing and mix.

Then add in the salami + cheese + pepperoncini + corn + broccoli + tomatoes + eggs + red onions. Mix again gently and you are good to go.

Made with Love,

Hannah

Croissant Breakfast Sandwiches

Breakfast sandwich is a staple, especially when hungover. You can also make it however you want, bacon, sausage, eggs, cheese, hash browns, the options are endless. I use croissants that I made, but you can use store bought too, fresh or frozen, it doesn’t matter! As long as you make it with love, and some good ass bacon, you can never go wrong.

Ingredients

  • Croissants, fresh or frozen
  • 1 egg
  • 2 slices of bacon or 1 sausage patty, I really like Applegate products
  • 1 Slice of Cheddar Cheese, if you like

Let’s Get Cooking

Grab two slices of bacon and cut in half, place in a hot pan and cook to your liking, I like mine a bit chewy but I know that is not for everyone.

If your croissant is frozen, be sure to thaw the night before. Or you can always cut it in half and throw it in the oven at 375F until warm.

Once the bacon is done, remove and place on a paper towel. Keep the heat on high, we are going to cook the egg FAST. Scramble one egg in a bowl and pour into the hot pan. Let the sides get a little cooked and move it around lightly with a wooden spatula until fully cooked. Place the eggs on a plate.

If you haven’t already, cut your croissant in half. Lower the heat and place the croissant cut sides down in the same pan you cooked the bacon and eggs in. This lets the croissant to soak up some of that yummy bacon fat. Keep in the pan until toasted.

To assemble: Place bottom croissant, bacon, egg, cheese, and top croissant.

Make before a trip and wrap in foil to throw in the oven morning of.

Made with Love,

Hannah

Homemade Chicken Tenders

Chicken tenders are a childhood classic, they are like that baby blanket we still sleep with because we just can’t seem to let them go. Though you can buy them pre-frozen in the store [no shame] you can make them just as easy at home, with a little extra clean up. I prefer panko breadcrumbs for these, it adds to the texture and gives you that crunch.

Ingredients

  • 1 Cup Panko Bread Crumbs
  • 1 TSP Chili Powder
  • 1/2 TSP Garlic Powder
  • Chicken Tenders
  • 2 Eggs
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 375F. Combine the panko + chili powder + garlic powder + salt + pepper.

Crack the egg in the bowl to make an egg wash.

Dip the chicken in the egg wash, then coat in the panko bread crumbs. Line on a baking sheet.

Cook in the oven for about 20-25 minutes.

Enjoy warm and with whatever condiments you love most.

Made with Love,

Hannah

Steak Salad

No one wants a lame salad at work. I am not one who enjoys getting like a rabbit, but I understand some people like it. Anyway, lets spice up this salad with some steak and pretty much whichever toppings you enjoy. Idea and recipe for the Balsamic dressing comes from Longbourn Farm.

Ingredients

  • Salad greens of your choosing
  • Steak, I used 2 smaller cuts I found at the store
  • Cherry Tomatoes, sliced
  • Cucumbers, quartered
  • Red onion, sliced into ribbons
  • Green Onions
  • Goat Cheese [or cheese of your choosing]
  • Salt + Pepper

For Dressing:

  • 1/2 Cup Olive Oil
  • 1/4 Balsamic Vinegar
  • 1 TSP minced garlic
  • 2 TSP Honey
  • 1 TSP Dijon Mustard
  • 1/2 TSP Salt
  • 1/4b TSP Pepper

Let’s Get Cooking

Heat a skillet on the stove to MED-HIGH heat. Cook the steak to your liking, I prefer med-rare so I went about 4 min per side. Remove steak from heat and LET IT REST! That part is important, this allows the juices to reabsorb and not get lost in the process of immediately cutting it.

Prep the rest of your ingredients and throw into a large bowl.

Combine the dressing ingredients in a closed container and shake to mix.

Cut the steak into strips once cooled and add to the salad. Place in your separate containers for lunches and keep the dressing on the side, or dress and serve immediately.

Made with Love,

Hannah

Greek Pasta Salad

I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.

Ingredients

  • 1/2 Cup Cherry/Grape Tomatos, quartered
  • 2 Cups Spinach
  • 1/2 Cup Olives, halved, Kalamata or Green
  • 2 Cups Cooked Rotini
  • 1/4 Cup Olive Oil
  • 1/4 Cup Feta Cheese
  • Salt + Pepper

Let’s Get Cooking

Cook the noodles per package instruction, make sure you cook it al dente.

Prep the rest of your ingredients.

Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.

Season with salt + pepper and enjoy!

Have for your weekly lunches or for a quick pasta side dish.

Made with Love,

Hannah

Dill Potatoes

I planted a small herb garden on my patio, my very small patio. One of the herbs, dill began to completely take over, in a good way. I decided that I needed to use some to clear up some space and let its herb neighbors grow. I had some potatoes in the pantry and found this recipe from the Kitchn which is a Ukrainian Dill Potato recipe. I edited the recipe a bit, I prefer a crunchy potato with the grassy dill. This is a perfect summer side.

Ingredients

  • 1-2 Large Potatoes, cut into cubes
  • 2 TSP Duck Fat [optional]
  • 1 TBSP Olive Oil
  • 1/2 Cup Chopped Dill
  • Salt

Let’s Get Cooking

After cutting the potatoes into cubes, boil in salted water until a fork can pierce them easily, but does not fall off.

Preheat the oven to 420F. Place the par-boiled potatoes on a baking sheet and toss with the duck fat. Roast in the oven for about 25-30 minutes.

Once the potatoes are done, place in a bowl and toss with the olive oil, salt, and chopped dill.

It’s as easy as that!

Made with Love,

Hannah

Muffin-Tin Quiches

Breakfast on the weekdays can be hard, but I do not need to tell you that. Sometimes meal preps for the morning can be gross too, all soggy, and sometimes they do not heat up right. These Muffin-Tin Quiches from Eating Well are the complete opposite. I was a little concerned with re-heating eggs, but they reheated so well without getting slimy and I was able to freeze them for 3 weeks. This recipe includes adding potatoes, spinach, and cheddar. You can also add any ingredients you like. I added smoked ham in some of mine and they were amazing. One important note is to use cupcake papers when making these, the tins get messy and extremely hard to clean.

Ingredients

  • 2 TBSP Extra Virgin Olive Oil
  • 1 1/2 Cups Finely Diced Red-Skinned Potatoes
  • 1 Cup Diced Red Onion
  • 1 1/2 Cups Chopped Fresh Spinach
  • 8 Large Eggs
  • 1 Cup Shredded Smoked Cheddar Cheese
  • 1/2 Cup Low-Fat Milk
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 325F and line a muffin tin with cupcake papers.

Heat the oil in a large skillet over MED heat. Add in the potatoes + onion + salt. Cook until the potatoes are cooked through, about 5 minutes. Remove from heat.

In a large bowl, whisk together eggs + cheese + milk + pepper + salt. Stir in the spinach and cooked potato mixture.

Pour the mixture into the prepared muffin cups.

Bake for about 25 minutes, or until firm on top.

Reserve a few to eat for the week, and freeze the rest! I would pull out a few from the freezer the night before, put in the fridge, and they would be ready to be reheated the next morning.

To reheat: wrap in paper towel and microwave for about a minute.

Made with Love,

Hannah

Salt & Vinegar Smashed Potatoes

Salt and vinegar potato chips are my absolute favorite. I tend to eat them until my mouth is completely destroyed. I’ve been into smashed potatoes lately, crispy on the outside but soft on the inside. I figured making salt and vinegar smashed potatoes is like being able to eat potato chips for dinner. This is my own creation from messing around in the kitchen and I wanted to maximize the vinegar flavor, that’s why I used 3 different. To get the best flavor, I feel that you at least need the white vinegar and the apple cider vinegar.

Ingredients

  • 4-5 Dashes of Red Wine Vinegar
  • 1 TSP + 1/4 Cup White Vinegar
  • 1/4 Cup Apple Cider Vinegar [ACV]
  • 5-6 Small Yukon Gold Potatoes
  • Salt

Let’s Get Cooking

Dig through your yukons and pick out a few of the smaller ones. Boil water, enough to cover the potatoes. Heavily salt the water and add in the red wine vinegar + 1 TSP of white vinegar.

Once boiling, add in the potatoes and boil for about 15-20, until they can be pierced with a fork but do not immediately slide off, you don’t want them all the way cooked or they won’t smash well.

Preheat the oven to 425F and line a baking sheet with foil. Once the potatoes are cooked, drain them and place on the foil. Lightly smash the potatoes with the back of a fork. Brush the potatoes with 1/4 Cup of ACV, making sure you’re saturating the potato. Bake for about 10 minutes then pour over the white vinegar and bake for another 10-15 minutes, or until the edges have browned and get crispy.

Crack some coarse sea salt over top and enjoy!

Always Hungry,

Hannah

Restaurant Favorites – CLEVELAND

COVID is slowing down, vaccines are making their way to the general population, which means it’s time to get back to restaurants in-person. Take away was a great adaptation to the circumstances that we were in, but it’s not the same as dining in person. I’ve been slowly making my way through my Yelp EATSlist, here are a few of my favs I’ve visited in Cleveland, OH.

Thyme Table

Thyme Table is a small restaurant located in Bay Village, OHIO. The restaurant is cozily decorated and provides a perfect vibe for you to sit down with your friends and family and enjoy a delicious meal. I visited to have dinner with family and friends for my 25th birthday. I made a reservation easily though the RESY app and everything was smooth sailing. The menu was small, which I personally love, it means that there are few meals that are all made excellently. We started with asking the server her preference on wine based on our taste, and she was able to pick out two bottles, one dry and one sweet red that were delicious. We started out with chips and dip and the lobster tots. They were both so delicious, I could have put the onion dip on everything. For meals there was something for everyone, burgers, chicken sandwiches, pasta, and short ribs. Picky eaters are definitely welcome. The general manager came to check on us after the meal was over. It appeared to me that he was genuinely interested in how the meal and our experience was, which I appreciated. I would return for sure!

Avo Modern Mexican

One of the newer restaurants in Ohio City that a lot of people are talking about is, Avo Modern Mexican. I’ve gone twice now and I would make it a regular spot if I lived closer. When I returned the second time I server recognized our party, which makes you feel welcome. You have multiple different choices of guac, salsa, and margaritas that allows you to switch it up every time you visit. I also recommend the fundido, it is so cheesy and warm and delicious, you just have to order it. I recommend this place when you want to hang out with some friends and stay awhile. It does fill up though, so I recommend placing a reservation through their website or arriving before the dinner rush.

Heck’s Cafe

We all love brunch don’t we? If you are looking for another great lunch spot close to Ohio City, look no further than Heck’s Cafe. Stopped by to do some homework and grab some brunch, only to be completely charmed by the cinnamon coffee and the AM fries. I could write a book on how much I love these AM fries it is unhealthy. They are french fries, covered in a blue cheese sauce, topped with sunny-side up eggs. It should be known that I HATE blue cheese, I despise it. BUT THESE FRIES, OMG. The blue cheese adds this tang that is needed and just brings the whole thing together. I had the crab cake Benedict which was delicious as well. Everything was cooked so perfectly, it would be a crime not to return.

I love trying out new restaurants and cuisines, so share some of your fav CLE restaurants!

Eaten with love,

Hannah

30 Minute Spicy Butter Chicken

After taking a week [or two] off for my birthday we are back with some new recipes! This recipe is from Half Baked Harvest who if you don’t know about, you’re missing out on some amazing recipes. I will say, be prepared, this recipe packs some heat, so be careful and maybe don’t make the mistake in taking this to work for lunch like I did.

Ingredients

  • 2 lbs Chicken breast/thighs, cut into bite-sized pieces
  • 1/4 Cups Plain Greek Yogurt
  • 6 Cloves Garlic, minced
  • 2 TBSP Ginger
  • 2 TSP + 1 TBSP Garam Masala
  • 2 TSP Cumin
  • 1 TSP Turmeric
  • 1-2 TSP Cayenne
  • Salt + Pepper
  • 2 TBSP Olive Oil
  • 4 TBSP Salted Butter
  • 1 Large Yellow Onion, chopped
  • 1-2 TSP Crushed Red Pepper Flakes
  • 1/2 Cup Tomato Paste
  • 1 14oz Can Full Fat Coconut milk/ 1 Cup Cream
  • 1/2 Cup Fresh Cilantro, roughly chopped
  • Steamed rice/naan

Let’s Get Cooking

Toss together chicken + yogurt + 3 garlic cloves + 1 TBSP ginger + 2 TSP garam masala + 1 TSP cumin + 1/2 TSP turmeric + 1 TSP cayenne + 1 TSP salt in a large bowl and let sit for 5-10 minutes. I let mine sit for about 2 hours in the fridge.

Heat your oil in a large skillet over MED-HIGH heat. Add in the chicken and any of the remaining paste and sear on all sides, about 2-4 min each side. The chicken will finish cooking in the sauce. Add in 1 TBSP of butter and toss to coat the chicken. Remove the chicken from the skillet.

In the same skillet add in the onion and cook until softened. Add in 2 TBSP butter + 3 garlic cloves + 1 TBSP ginger + 1 TBSP garam masala + 1 TSP cumin + 1/2 TSP turmeric + 1/2 TSP cayenne + pinch of chili flakes + salt + pepper. Cook until you begin to smell all the spices, it will take over the kitchen. Add in the tomato paste and cook for another 3-4 minutes.

Reduce heat to low and add 1 cup water + coconut milk. Stir to combine, making sure the tomato paste is fully incorporated. Cook for about 5 minutes, until the sauce thickens. Add in 1 TBSP of butter. Add in the chicken and cook until the chicken is finished cooking, about 5 minutes. Stir here and there.

Season with salt and pepper and remove from heat. Serve with rice and naan.

Make sure you have a glass of water nearby, it has some spice, but won’t ruin your tongue.

Always Hungry,

Hannah