Molly Baz’s Cold & Crunchy Green Beans with Garlic Pistachio Vinaigrette

I hope everyone is winding down from a wonderful thanksgiving. I spent the day cooking a feast with my mom and brother and it was absolutely worth it. My brother brought along these green beans as a cold side and OMG were they exactly what we needed. They are snappy and garlicky and absolutely delicious. The recipe comes from Molly Baz’s cookbook.

Ingredients

  • 1 1/2 lbs Green Beans, ends trimmed
  • 1 Small Garlic Clove, grated
  • 2 Lemons
  • 1 1/2 oz Grated Parmesan Cheese (about 1/2 cup)
  • 3/4 Cup Roasted, Salted Pistachios, finely chopped
  • 1/3 Cup Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Bring 4 quarts of water + 1 1/2 cups salt to a boil (its a lot of salt Molly knows, but trust her okay)

Stir the beans into the boiling water and cook until tender, about 5-6 minutes. While the beans are cooking fill a large bowl with ice and water. Use tongs to transfer the cooked beans into the ice bath to stop them from cooking. Once cool remove from water and pat dry.

Add the grated garlic + zest of one lemon into a medium bowl. Add the juice from both lemons and whisk to combine.

Slowly pour in the olive oil, whisking as you go. Stir in the parm + salt + pepper + pistachios.

Add in the green beans and toss well to coat. Serve up cold! This makes a perfect winter or summer side dish to share with fam & friends.

Made with Love,

Hannah

White Lasagne Soup

You are probably asking yourself, wtf is white lasagne soup. To explain, it’s not made with a tomato base, instead, it’s made with coconut milk, giving it a more creamy color rather than red, and well, tomato-ey. Also, I know the cover photo isn’t exactly the most appetizing photo you have ever seen, but get over it and just try it for yourself. The recipe is from Half-Baked Harvest, and she makes an important point that I did not follow. If you are making the soup for the week, store the cooked noodles separately, that way they don’t soak up all the broth the way mine did as you can see in the lovely photo.

Ingredients

  • 2 TBSP Salted Butter
  • 2 TBSP All Purpose Flour
  • 1 Yellow Onion, Chopped
  • 2 Cups Mushroom, sliced
  • 2-4 Garlic Cloves, minced
  • 2 TBSP Fresh Thyme Leaves /2TSP Dried
  • 1 TBSP Fresh Basil/ 1 TSP Dried
  • 2 TSP Dried Oregano
  • Red Pepper Flakes
  • Salt + Pepper
  • 6 Cups Low Sodium Chicken Broth
  • 3/4 LBS Chicken Breast
  • 8 Lasagne Noodles, broken into pieces
  • 4-6 Cups Spinach, roughly chopped
  • 1 Cup Canned Coconut Milk or heavy cream
  • 1 Cup Shredded Provolone Cheese
  • 1/2 Cup Grated Parmesan
  • 2 oz. Proscuitto Torn

Let’s Get Cooking

Melt the butter + flour in a large pot. Cook about 1-2 min until the butter is melted. Add in the onion + mushroom + thyme + basil + oregano + garlic and stir to combine.

Add in the chicken broth + uncooked chicken + red pepper flakes + salt + pepper. Cover and cook on MED-HIGH for about 20-25 min or until the chicken is cooked. Remove the chicken, shred it, and add it back to the soup.

While the chicken is cooking, preheat the oven to 350F and bake the prosciutto in a single layer until crisp, about 10-15 minutes.

Bring the soup to a boil and add in the noodles + spinach + coconut milk/cream. Cook until the noodles are soft, about 8 minutes. Stir in the cheeses.

Serve the soup topped with the crispy prosciutto.

Made with Love,

Hannah

Buttermilk Pancakes

Weekends at my childhood home are my favorite, spending time lounging around with my pets, and cooking waffles and pancakes for breakfast. My mom had some extra buttermilk laying around and rather than letting it go to waste we decided to ditch the Bisquick and make the pancakes ourself. This recipe comes from Great Grub, Delicious Treats. This recipe ensures the you get the fluffiest pancakes you can get. Serve up with your fav syrup, or powdered sugar if you are like me.

Ingredients

  • 2 Cups Flour
  • 2 TBSP Sugar
  • 1 TSP baking Soda
  • 1 TSP Salt
  • 1/2 TSP Baking Powder
  • 2 eggs
  • 2 Cups Buttermilk
  • 1 TSP Vegetable Oil

Let’s Get Cooking

In a bowl, combine the flour + sugar + baking soda + salt + baking powder.

In a larger bowl, whisk eggs + buttermilk together. Pour the wet ingredients into the dry and gently stir. The batter will be a little bit lumpy.

Add oil to your griddle if needed and heat. Flick the pan with some water, if the water sizzles then the pan is hot enough. Use a 1/4 cup to spoon in a few pancakes to the pan. Wait until the top of the pancake begins to bubble, and then flip. Timing is all up to how hot the pan is.

Add in any additional ingredients you like, such as blueberries or my fav chocolate chips.

Serve warm.

Made with Love,
Hannah

Chicken & Autumn Veggie Skillet

When the seasons begin to change it is super important to begin utilizing vegetables that are being harvested during the season. This recipe is a take on the whole, one sheet pan meals, but instead, it’s all done in a big cast-iron skillet. The recipe comes from Well Plated, and it is perfect for work lunches. The recipe does call for bacon, but I took it out. Bacon can overpower a lot of dishes and this being with seasonal vegetables I wanted them to shine!

Ingredients

  • 1TBSP Olive Oil
  • 1 LB Chicken Breast, cut into bite sized cubes
  • 1 TSP Kosher Salt
  • 1 TSP Black Pepper
  • 3 Cups Brussel Sprouts, quartered
  • 1 Medium Sweet Potato, peeled and cut into cubes
  • 1 Medium Onion, chopped
  • 2 Granny Smith Apples, peeled, cored, and cut into 3/4 inch cubes
  • 4 Garlic Cloves, minced
  • 1/2 TSP Dried Thyme
  • 1 TSP Ground Cinnamon
  • 1 Cup Reduced Sodium Chicken Brother

Let’s Get Cooking

In a large skillet, heat the olive oil. Once hot add in the chicken + salt + pepper. Cook until all the chicken is browned. Remove from the skillet and place on paper towels.

Reduce the heat to low and add in a little extra olive oil. Add in the brussels sprouts + sweet potatoes + onion + salt. Cook until the onions begin to get translucent.

Stir in the apples + garlic + thyme + cinnamon. Mix well and then add in half of the broth. Cook until it evaporates, add in the remaining broth, and cook for about 2 more minutes.

Serve on its own or over rice.

Made with Love,

Hannah

Creamy Tortellini Vegetable Soup

If you like food blogs then you must know about Half-Baked Harvest. I absolutely love her recipes, especially trying out her seasonal ones. This recipe is the perfect fall soup and made enough for the whole week of lunches. Be sure to fit this recipe in this soup season.

Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Yellow Onion, Chopped
  • 2-4 Garlic Cloves, finely chopped
  • 2 TBSP Fresh Thyme Leaves
  • 1 TBSP Dried Basil
  • 1 TBSP Dried Oregano
  • 1 TSP Smoked Paprika
  • 1 Pinch Crushed Red Pepper Flakes
  • Salt + Pepper
  • 2 TBSP Tomato Paste
  • 6 Carrots, chopped ( I used about 10 baby carrots)
  • 4 Celery Stalks, Chopped
  • 1/2 Cup Dry White Wine, I like cooking with Pinot Grigio
  • 6 Cups Low Sodium Vegetable Broth
  • 4-6 Cups Kale, roughly chopped
  • 1/2 Cup Heavy Cream
  • 1 LB Cheese Tortellini
  • 1/3 Cup Grated Parmesan Cheese

Let’s Get Cooking

In a large pot, heat the olive oil over MED-HIGH heat. When the oil gets hot add in the onion and cook until golden, about 5 minutes. Add in the carrots + garlic + celery + thyme + basil + oregano + paprika + salt + pepper. Cook for another 5 min or so and stir in the tomato paste.

Add in the wine + broth + red pepper flakes and simmer over medium heat for about 20-30 minutes.

Following, stir in the cream + chopped kale + parmesan + tortellini.

Top with additional cheese & serve!

Made with Love,

Hannah

Lemon Chicken Soup

Soup season is coming, well, I’d like it to. We are now in that strange season of September where it’s not quite summer any more, but not yet fall, I can’t stand it. To speed up the transition to fall, try out this take on chicken soup from a spicy perspective.

Ingredients

  • 10 Cups Chicken Broth
  • 3 TBSP Olive Oil
  • 8 Cloves of Garlic, crushed and minced
  • 1/2 Sweet onion, sliced into thin half moons
  • Zest of 1 large lemon
  • 2 Chicken breasts
  • 1 Cup Pearl Couscous
  • 1/2 TSP Crushed Red Pepper
  • 2 oz Crumbled Feta
  • 1/3 Cup Chopped Chive
  • Salt + Pepper

Let’s Get Cooking

Grab a large pot and heat the olive oil. Add in the onion + garlic over med-low heat and saute until softened.

Add in the chicken broth + raw chicken breasts + lemon zest + rushed red pepper. Cover and bring to a boil, once boiling, reduce the heat and let simmer for 5 minutes.

Add in the couscous + salt + pepper, simmer for a few more minutes then turn off the heat.

Remove the chicken breast and use two forks to shred the chicken. Add the chicken back into the pot and stir in the feta cheese + chopped chive + any additional salt & pepper.

Made with Love,

Hannah

Chocolate Zucchini Bread

My mom was going away for awhile and gave me this absolutely massive zucchini. I was racking my brain to think of all the possible recipes I could try to use up this monster of a vegetable. I used my hibachi recipe and I still had more to use, then it hit me. ZUCCHINI BREAD. So moist (ew) and delicious, I had to make some. I prefer chocolate zucchini bread, it packs more flavor, at least I think so. The recipe is used from Chocolate Covered Katie, I changed a few things but she gets all the credit, check out her site!

Ingredients

  • 1 1/4 Cup All Purpose Flour
  • 1/4 Cup + 2 TBSP Hersey’s Cocoa powder
  • 3/4 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/4 TSP Salt
  • 2/3 Cup Sugar
  • 1 Cup grated Zucchini
  • 3/4 Cup Greek Yogurt
  • 1/4 Cup Coconut Oil, or Canola/Vegetable
  • 1 TBSP Pure Vanilla Extract
  • 1/3 Cup Regular Chocolate Chips + extra for on top

Let’s Get Bakin’

Start off with grating the zucchini, it takes the longest. Grate on a cheese grater or food processor, whatever you have.

Preheat the oven to 350F.

Add all the dry ingredients into a large bowl. Add in the zucchini + greek yogurt + coconut oil + vanilla + chocolate chips and stir until well combined.

Place the mixture into a greased 9×5 loaf pan. Press additional chocolate chips on top and bake for 35 minutes. Turn the oven off and let the loaf sit in the closed oven for another 5 minutes.

Remove from the oven and let cool for slicing in. It gets even better the next day so if you can resist temptations wait a day before trying.

Made with Love,

Hannah

Homemade Chipotle Bowls

I love chipotle, however, I often don’t want to drive out and get it, or pay for it to be delivered. Though you can’t always get the flavors spot on, you can get pretty damn close making your own bowl at home.

Ingredients

  • 1 Cup Cooked Basmati Rice
  • 2 TSP Lime Juice
  • Cilantro
  • 1 LB Chicken Breast
  • 1/2 TSP Chili Powder
  • 1/2 TSP Cumin
  • 1/2 TSP Cayenne
  • Spinach/Lettuce, cut into ribbons
  • 2 Garlic Cloves, diced
  • Tomatoes, diced
  • 1 White Onion, diced
  • 1 Can Black beans
  • Taco Cheese
  • Sour Cream/Greek Yogurt

Let’s Get Cooking

Combine the cooked rice with 2 TSP lime juice and chopped cilantro, mix throughly and add salt to taste if needed.

Combine the half of the diced onions + tomatoes and toss with salt. Set aside.

In a pan, heat olive oil, add in garlic + onion. Saute until fragrant. Add in the drained black beans + salt. Once the beans begin to cook, mash a few of the beans and continue to stir them in. Once soft, remove from heat.

Heat a skillet with olive oil to med-high heat. Add the chicken breast and season with the chili powder + cumin + cayenne + salt + pepper. Cook about 8 minutes each side or until done. Remove from heat and place on a cutting board to cool.

Now it’s time to combine your bowl: Start with rice, then chicken, your cooked beans, your salsa, cheese, spinach, and sour cream or greek yogurt to top!

Made with Love,

Hannah

‘Bleu by You’ Burger

Back with another Bob’s Burgers burger recipe. Who would have thought a cookbook based on a cartoon has some of the best burger recipes around, I WOULD HAVE. I would consider this burger fancy, I mean it involves a red wine reduction so pull out your fancy napkins and dive in.

Ingredients

  • 1 LB Thick-cut Bacon
  • 2 Small Onions, finely chopped
  • 2 Garlic Cloves, chopped
  • 3 TBSP Butter
  • 2 Roma Tomatoes, diced
  • 1 1/2 Cups Red Wine, I like the Dark Horse red blend
  • 1 LB Ground Beef
  • 4 oz Bleu Cheese, diced
  • 1 Bunch Red Swiss Chard, stalks removed & leaves cut into thick ribbons
  • 1 TBSP Olive Oil
  • 4 Buns

Let’s Get Cooking

Cook the bacon on the stove top or in the oven, until crispy

Saute the onions and garlic with 2 TBSP of butter over MED heat. Cook until the onions are translucent.

In the same pan, add in the tomatoes + wine and bring the mixture to a boil. Let it cook down for about 2 minutes, then lower the heat and bring to a simmer. Stir occasionally, and after about 5 minutes stir in the other TBSP of butter. Continue to simmer until the reduction thickens, enough to cover the back of a spoon, about 20 minutes. Pour through a straining into a bowl to remove the solids, set the red wine reduction aside.

Fold in the bleu cheese into the beef and gently form into 4 patties. Press a thumb gently into one side of the patty, creating a small indent. Season both sides with salt + pepper. The cheese may ooze a little so be careful flipping.

Saute the chard leaves with a bit of olive oil over MED heat. Add salt and stir continuously until wilted.

Toast the buns and then it’s time to build:

Bottom Bun – Burger – Bacon – Sautéed Chard – Red Wine Reduction – Top Bun

Serve with fries & enjoy!

Made with Love,

Hannah

Grandma A’s Pepperoni Rolls

My grandma Alexander made comfort food right, her cheesy potatoes, UNMATCHED, her pepperoni rolls, OUT OF THIS WORLD. The rolls had this sweet dough paired with the salty pepperoni and mozzarella. After she died I haven’t had them, I kept trying to re-create the recipe but I wasn’t getting it right. Finally, I hear that my aunt has my grandmother’s recipe, IN HER HANDWRITING, which was just absolutely amazing. It was awesome to see her hand-writing and make her recipe, and it turn out just like she used to make. Pulling one out of the fridge and putting it in the microwave brought back all these memories of Christmas time with my cousins and eating like 8 pepperoni rolls. It’s things like that, those memories, that remind us what cooking and sharing food is all about. This recipe makes about 40 pepperoni rolls

Ingredients

  • 15 Cups Flour (I used Bread Flour)
  • 1 1/2 to 1 3/4 Cups Sugar
  • 1 Cup Vegetable Oil
  • 5 Cups Warm Water
  • 1 TBSP Salt
  • 2 Packets Dry Yeast
  • Pepperoni – 5 bags
  • Mozzarella – 3 bags

Let’s Get Cooking

Mix the packets of yeast in 4 cups of warm water. wait about 15 minutes or until the yeast becomes bubbly.

Combine the flour + sugar + oil + salt + remaining 1 Cup of water + bubbly yeast. Mix until there are no dry flour spots.

You’re going to proof the dough twice. Once for about an hour and a half, cover with a damp towel and set aside, I like to put the bowl in an unheated oven.

After an hour check the dough, gently knock it down, not all the way as to not let all the air out. Cover again and let proof for another hour.

After proofing, preheat the oven to 350F

Once the dough is ready, take a small/medium sized piece of dough (all depends on how big of a roll you want) and make it into an oval shape, or roll it out, whatever you find easier.

Place the pepperoni on the dough, then top with cheese, LOTS.

Roll up the dough and place on a baking sheet, seam side down. Place into the oven and bake for 15-20 minutes.

Once baked you can store in freezer bags and microwave when ready to eat.

Made with Love from Grandma & I,

Hannah