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

Duck Fat Potato Salad

Back at it again with a recipe from Antoni’s cookbook. I made this recipe for Memorial day, so I am just a few weeks late but that’s okay. You can use this recipe as a side for just about any family get together. And duck fat is involved, so you don’t want to miss out. I was a bit concerned about where to get duck fat, but you can actually get some at your local Wal-Mart, the company is called FatWorks. Like ew, gross, wal-mart I know, but it’s duck fat so get over it and just go. This is a potato salad that is tossed in a dressing and served with a yogurt size that you can plop on top!

Ingredients

  • 2 LBS Fingerling Potatoes, scrubbed and cut length-wise in half [I quartered mine to make for bite-sized pieces]
  • 2 TBSP Duck Fat, at room temp [can also use Olive Oil]
  • Salt + Pepper
  • 6 oz Thick-Sliced Pancetta/Bacon, cut into cubes
  • 3 TBSP Coarsely Chopped Tarragon

Dressing

  • 1/4 Cup Extra-Virgin Olive Oil
  • 1 TBSP Red Wine Vinegar
  • 2 TSP Grainy Dijon Mustard
  • 1 3/4 TSP Fresh Lemon Juice
  • 1 1/2 TSP Honey
  • 1/4 Salt
  • 1/4 TSP Pepper

Yogurt

  • 1 1/2 Cups Whole-Milk Greek Yogurt
  • 2 TSP Grated Lemon Zest
  • 1 1/4 TSP Fresh Lemon Juice
  • 1/4 TSP Salt
  • 1/8 TSP Freshly Ground Black Pepper

Let’s Get Cooking

To start the potatoes, cut them and preheat the oven to 425F with the rack in the middle. Place the cut potatoes into a bowl and toss with the duck fat + salt. Place the potatoes on a baking sheet, cut-size down, and leave space in-between to let the potatoes crisp up. Cook for about 25-30 minutes, getting the potatoes nice and brown and crispy.

Place the pancetta/bacon in a large skillet over MED-HIGH heat cooking until golden and crispy, 8-12 minutes. Transfer to paper towels to drain.

In large bowl, whisk together all of the ingredients for the dressing until well combined.

In another bowl, stir together the ingredients for the yogurt sauce.

When the potatoes are nice and crispy transfer them into the bowl with the dressing and toss. Add in the pancetta/bacon + tarragon + salt + pepper.

Serve warm or at room temp with the yogurt on the side. This salad is so luxurious from the duck fat you’ll keep sneaking your fingers to grab a potato before the meal is served.

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

Steak Sandwich

Truly, is there anything better than a steak sandwich? It makes it 100x better when it’s homemade and used with bread that you made yourself. But it does not even have to be that extra. Most likely you have these ingredients hanging around in your fridge/pantry so why not make it into something beautiful.

Ingredients

  • 2 Slices of your fav bread (sourdough)
  • 1LB Bottom Round Steak
  • Pickles, sliced
  • Mayo, enough to spread on the bread
  • 1 Slice Provolone Cheese
  • 1/4 Cup Onion, sliced
  • 1 TBSP Butter
  • 1 Garlic Clove, diced
  • 1/4 Cup Worcestershire Sauce
  • Salt + Pepper

Let’s Get Cooking

Melt your TBSP of butter into a small pan. Add in the onions and begin to caramelize, this is a long process so if you don’t want to wait just saute them. If you would like to caramelize, let the onions cook in the butter on low for about 30-40 minutes.

While the onions are cooking marinate the steak. Season the steak on both sides with salt and pepper. In a small bowl, add in the Worcestershire sauce + garlic + steak. Let marinade for about 20 minutes.

Heat up about 1/2 TBSP of olive oil in a large pan. Add in the steak and cook about 4 minutes on each side for med-rare. Let the steak cool, then cut against the grain into strips.

Add the steak back into the pan with the heat on low, add on the cheese, and cover with a lid. Add a little extra water to create steam to melt the cheese.

Once the steak is ready, toast your bread and lightly coat one slice with mayo, add on the sliced pickles, steak, then caramelized onions.

Serve with french fries or whatever side you desire.

Made with Love,

Hannah

Ramen + Homemade Broth

I do not know a lot about making Ramen, I know it’s delicious and I know that there is a wonderful culture surrounding it, but I have never made it myself before. A co-worker of mine provided me with the cookbook, “Lets Make Ramen” which is this brilliantly designed comic cookbook detailing the culture surrounding ramen as well as easy to follow recipes. If I am to try a new recipe, I want to go all in, that means making my own broth and preparing all the accoutrements. I did not make my own ramen noodles [I will try that next time], but this follows the Lets Make Ramen chicken broth recipe!

Ingredients

Chicken Broth

  • 5 LBS Chicken Bones/Caracases, including skin
  • 1 LB Chicken Feet [if available]
  • 1 Bunch Green Onions, trimmed and cut length wise
  • 2 Apples, honey crisp, gala, fuji, quartered
  • 1/2 LB Fresh Ginger, unpeeled, sliced 1/4 in thick
  • 1 Bulb of Garlic, cloves smashed + peeled
  • 1 TBSP Salt

Toppings

  • Boiled Eggs
  • Crispy Chicken Skins
  • Nori
  • Ramen Noodles [package works fine]

Let’s Get Cooking

Prep all of the broth ingredients and place in a large pot and cover with 6 quarts of cold water [that’s 24 cups]. Bring to a simmer over med-high heat then lower to maintain a slow simmer.

Cook the broth for about 4-5 hours, skimming off any of the scum that goes to the surface. Be sure to stir every hour or so.

The stock will reduce, after the 4 hour cooking time. Remove from heat and let cool to room temp.

Strain and discard all the other ingredients, store the stock in a tightly sealed container overnight.

There will be some fat on top once you are ready to use it, which is good. Melt in a small pot whenever you’re ready to use.

Preparing Toppings

When you’re ready to eat prepare you’re toppings before hand so everything is warm and ready.

To soft boil eggs: begin boiling the water, once boiling, place in the egg and boil for 8 minutes. Run under cool water and let the egg cool down. Peel then cut in half and add to your ramen.

Crispy Chicken Skins: Preheat the oven to 400F. Remove the skin off of chicken thighs. Line a baking sheet with parchment paper and place the chicken skins on top. Season with Salt + Pepper. Place another sheet of parchment on top with another baking sheet on top so they do not curl up. Cook for about 35 min.

Ramen: Boil the ramen according to the package, or until they begin to break apart/get soft, which takes about 4 minutes.

Once you’re both is hot and so are your toppings it’s time to move fast. Pour your broth in a bowl, followed by noodles, egg, crispy skins, and nori.

Made with Love,

Hannah

P.S Don’t forget the slurp