Fried Green Tomatoes

With the fresh tomato season coming to an end, I had a surplus of green tomatoes that hadn’t quite ripened yet. I decided that it was better to use them then let them go to waste, so here we are making fried green tomatoes.

Ingredients

  • 4-6 Green Tomatoes, sliced
  • 1/2 Cup Bread Crumbs
  • 1/2 Cup Corn Meal
  • 2 Eggs
  • 3/4 Cup Milk
  • Vegetable Oil
  • 1 TBSP Paprika
  • 1 TBSP Garlic Powder
  • Salt + Pepper
  • Goat Cheese

Let’s Get Cooking

Grab your large frying pan and pour in a thin layer of vegetable oil, just enough to cover the tomato slices.

Season the tomato slices with salt + pepper

Whisk together eggs + milk in a small bowl. On a small plate combine bread crumbs + corn meal+ paprika + garlic powder + salt + pepper and mix.

Take the sliced tomato and coat in bread crumbs, then egg wash, then bread crumbs again. Repeat this process with the rest of the tomatoes.

Place the breaded tomatoes into the hot oil. Cook about 3-5 min each side, or until browned. Remove from oil and place on paper towels.

Once done, stack the tomatoes with goat cheese in between layers. Serve with your fav marinara sauce or as is!

Always Hungry,

Hannah

Homemade Gnocchi

Pasta is a fall favorite, I mean we all start to crave carbs when the sun starts to go down sooner. My roommate and bestfriend decided that she wanted to make gnocchi so we went for it. Love Bakes Good Cakes provided us with a great guide on how to be pro’s. Be your own pasta granny and make homemade gnocchi with your best pals like I did!

Ingredients

  • 2 Medium Potatoes, peeled and quartered
  • 2 Cups All Purpose Flour
  • 1 Eggs, Slightly Beaten
  • Pinch Salt

Let’s Get Cooking

After peeling and quartering the potatoes and place them in a pot of boiling water. Cook the potatoes for about 15 min, until they are able to slide off the fork. Drain the potatoes from the water and mash them.

Remove a cup of the mashed potatoes and place into a medium bowl. Add in the flour + egg + salt and mix until the dough forms a ball. Divide the ball into 4 equal parts and on a floured surface, roll into long snakes. Cut the snakes into 1/2 inch pieces.

To add the grooves, place a fork upside-down and roll the gnocchi off the tines.

In a large pot of salted boiling water, place the gnocchi in. Let cook for about 5 minutes and until they float to the top. Drain the gnocchi and serve with your favorite pasta sauce!

This recipe proves that though a food might seem scary but in reality it is very scary. Take on that challenge for foods or recipes that seem intimidating. Add loads of cheese and you’ll go to bed with a full belly and a big smile.

Always Hungry,

Hannah

Easy Veggie Wraps

This is just about the easiest recipe for lunch and you probably don’t even need me to tell you have to make it. BUT I am going to tell you anyways. The recipe is perfect for lunches and easy to prep for the whole week!

Ingredients

  • Hummus, your flavor of choice
  • Cucumbers
  • Peppers
  • Tomatoes
  • Carrots
  • Whatever other veggies you so choose
  • Pita breads or Fiber wraps

Let’s Get Prepping

SOOO this really doesn’t involve any cooking, more so cutting than anything else.

Prep the veggies by cutting them into long strips and removing any seeds as necessary.

Grab your pita or wrap and spread the hummus throughout.

Then layer tomato slices, cucumbers, peppers, and then carrots.

And yeah, that’s about it! Add any seasonings over top if you so choose and enjoy!

Always Hungry,

Hannah

Wedding Soup

When the weather gets colder we start to reach for meals that warm our souls. Soup tends to be one of those meals we love in the fall. A wedding soup recipe was requested by a friend and it turned out so well I thought I would share with everyone else. I used The Cozy Cook’s recipe, she explains that you can make this recipe by using the stovetop, pressure cooker, or slow cooker. I used the stove top because I was going to be around all evening and it did not take long at all!

Ingredients

Meatballs

  • 1/2 lb Ground Beef, 80% lean
  • 1/2 lb Ground Pork (I used the meatball mix at the grocery store to save some $$$)
  • 1 Egg, beaten
  • 1/2 Cup Italian Breadcrumbs
  • 1/4 Cup Parmesan Cheese
  • 3 Garlic Cloves, finely diced
  • 1/3 Cup Parsley
  • Salt + Pepper

Soup

  • 1 TBSP Olive Oil
  • 1 1/4 Cups Carrots, diced
  • 1 1/4 Cup Yellow Onion, diced
  • 3/4 Cup Celery
  • 1 TBSP Garlic, minced
  • 8 Cups Chicken Broth
  • 2 TBSP Italian Seasoning, I used a mix of oregano, parsley, and basil
  • Salt + Pepper
  • 3/4 Cup Dry Acini De Pepe Pasta
  • 8 oz Fresh Pasta

Let’s Get Cooking

Combine all the meatball ingredients, be sure to mix well but don’t over mix!

Roll the meat into 1-inch balls, I used a TBSP to measure out each ball.

Heat the olive oil into a large soup pot over med-high heat and brown the meatballs in small batches. Let the meatballs cook for 2-3 min each, they will continue to cook in the soup.

Once all the meatballs are browned, add in the mirepoix (carrots + celery + onion) and saute until softened. Then add in the garlic and saute for another minute.

Add in chicken broth + Italian seasoning + salt + pepper. Bring the soup up to a boil.

Once at a boil, add in the meatballs and the pasta. Simmer the soup for 10 min and make sure that the meatballs are cooked through.

Stir in the spinach & serve!

Top the soup off however you like, with cheese, parsley or whatever you want! I served mine in a homemade sourdough bread bowl but that’s extra!

Always Hungry,

Hannah

Spicy Potato Kale Bowls w/ Mustard Tahini Dressing

I’ve been doing my best to keep up with a ‘meat-less Monday’. I personally find vegan/vegetarian meals boring, they never have that flavor that leaves you satisfied. I found this recipe from This Savory Vegan and I thought I would give it a try. You can never go wrong with potatoes and I was so happy with the way this meal turned out! I recommend this when you are in need of a filling & satisfied meat-less Monday meal.

Ingredients

  • 2 Large Potatoes, cut into bite sized pieces
  • 1/2 Yellow Onion, diced
  • 1 Jalapeño, diced
  • 1 Bell Pepper, diced
  • 1 TBSP Olive Oil
  • 1/2 TSP Paprika
  • 1/2 TSP Chili Powder
  • Salt & Pepper
  • 1/2 Cup Tahini
  • 2 TBSP Red Wine Vinegar
  • 2 TBSP Yellow Mustard
  • Lemon Juice
  • 1 TSP Oregano
  • 1/2 TSP Garlic Salt
  • Water as needed

Let’s Get Cooking

Preheat the oven to 425F and line a baking pan with aluminum/parchment

After dicing all the ingredients in a large bowl combine potatoes + onion + jalapeño + bell pepper + olive oil + paprika + chili powder. Stir to combine evenly.

Spread the mixture on a baking sheet, season with salt + pepper and bake for 25 min. Remove the pan, stir and cook for another 25 min/until the potatoes are soft

As the potatoes are cooking combine the tahini + red wine vinegar + yellow mustard + lemon juice + oregano + garlic salt and stir. I had to add about 2 TBSP of water afterwards to get it to a dressing consistency. Place in the fridge until all ingredients are ready.

Place the kale in a large bowl and add lemon juice. Stir for a minute and place in the fridge.

Once the potatoes are ready place them on top of the kale, add the dressing, and ENJOY!

I found this recipe easy to prep and easy to make a lot for the week.

Always Hungry,

Hannah

2 Minute Pasta Sauce

Homemade pasta sauce sounds like a recipe that takes all day. Sometimes that’s the case, however there can be a quick fix! This 2 minute pasta sauce, inspired by Action Bronson’s recipe, has so much flavor and includes most of the ingredients you already have in your pantry.

Ingredients

  • Large can of San Marzano Tomatoes
  • 4 Garlic Cloves, minced
  • Basil Leaves
  • Parsley
  • Oregano
  • Olive Oil
  • salt + pepper

Let’s Get Cooking

Okay so based off the ingredients list I’m positive as a home cook you have these items just laying around in your pantry. Now I didn’t have fresh herbs so I used dried and it worked out just fine but OBVI use FRESH if you have it.

Start by pouring olive oil in a large saucepan and frying up the minced garlic. Let the garlic fry but be careful not to burn it!

Then add in basil + parsley + oregano and stir.

Add in your can of San Marzano and stir. Once all combined lower the heat and simmer for about 2 minutes. Once the flavors marry, remove from heat, add your salt + pepper to taste and wow look at that you just made your own pasta sauce! Pat yourself on the back you did great!

Serve with your fav pasta & get some breadsticks in there & enjoy!

Always Hungry,

Hannah

Kitchen Sink Frittata

I have never made a frittata before, but I took it as one of those recipes that you can add pretty much whatever you have in your fridge and it will work out. That’s exactly what I did! Some left over country ham that my friend’s mom made (OMG IT’S AMAZING), green onions, 5 eggs, and some spinach that as wilting. I followed two peas & their pod’s cooking guide and the end product turned out delicious. It’s a great meal for breakfast, lunch, and dinner!

Ingredients

  • 4 TBSP Olive Oil
  • 2 Cloves of Garlic, minced
  • 4 Small russet potatoes/ or 2 Large potatoes, chopped into small pieces
  • 2 Green Onions, chopped
  • Spinach
  • 8 Large Eggs
  • 2 TBSP Milk
  • 1/3 Cup Chopped Ham/ or whatever meat you prefer
  • 1/2 Cup Cheddar Cheese + a handful for topping off
  • Salt + Pepper
  • Sour Cream to serve

Let’s Get Cooking

Preheat the oven to 400F

In a large skillet heat up the olive oil. Add in the diced potatoes + garlic + salt + pepper. Cook the potatoes until they are soft and the edges are brown. Add in 2 TBSP of the green onion and remove from heat into a separate bowl.

In a large mixing bowl whisk together the eggs + milk. Once combined add in the remaining green onion + chopped ham + potatoes + spinach + cheese + salt + pepper.

Pour the mixture into the same large skillet you cooked the potatoes in, nonstick pan works best. Cook the mixture over med-high heat until it is half set, do not touch it! It looks half set when the edges begin to come away from the pan.

Place the skillet into the oven for about 12 min. Remove and top with a little more cheese. Place back in the oven for the cheese to melt.

Cut & serve with sour cream and hot sauce!

Always Hungry,

Hannah

Loaded Baked Jacket

Are baked potatoes the prettiest on camera, no. They are messy, but guess what, so is cooking! I am just going to roll with it because all potato forms are beautiful in their own way. There is no right way to do a loaded baked potato, you can add whatever your little heart desires. Another fav combo is Tuna and Corn, but let’s not get carried away.

Ingredients

  • Russet Potato
  • Olive Oil
  • Sour Cream/Greek Yogurt
  • Corn
  • Chicken, shredded
  • Oregano
  • Parsley
  • Cheese
  • Butter
  • Salt + Pepper

Let’s Get Cooking

Preheat your oven to about 425F. Grab aluminum foil and coat your potato in olive oil + salt. Wrap in the foil and bake in the oven for about an hour, or until soft.

Once the potato is about done, cook your chicken in a small sauce pan with olive oil + salt + pepper + oregano + parsley, however much you see fit. Shred the chicken once it is fully cooked.

Cook your corn however you prefer, I cooked it straight in the microwaveable bag because I was feeling lazy.

Build your potato by cutting it open and adding butter + salt and pepper. Top off with chicken + corn + cheese + sour cream/greek yogurt.

Make your own combos of potato goodness and share your favs with me!

Always Hungry,

Hannah

Charred Tomato Toast

It’s the simplest ingredients that go the longest ways. I mean roasted garlic is good on a flip-flop. So with these 4 simple ingredients you are about to make a meal that will have your taste buds so damn happy. I got this recipe from Brad on It’s Alive by Bon Appetit. It should be noted that I love him very much but at the same time I need Bon Appetit to pay their POC employee’s fairly. This recipe uses homemade sourdough, but you don’t have to be like me and make sourdough solely for this recipe. Feel free to use a demi-baguette or whatever kind of bread your heart desires.

Ingredients

  • Sourdough Bread/Demi-Baguette, sliced
  • Ricotta Cheese
  • Olive oil
  • Cherry Tomatoes
  • Garlic Cloves
  • Salt + Pepper

Let’s Get Cooking

Bring out a large sauce pan and add in about 1-2 TBSP olive oil. Add in 6-8 cherry tomatoes [depending on how many people you are cooking for, use about 6 for one serving] and whole cloves of garlic, with the husks on, about 2-4.

Saute the tomatoes and garlic until the tomatoes begin to burst open and slightly char and the garlic has softened. Remove from heat, placing the garlic in the bowl first and tomatoes on top, top off with salt + a little olive oil.

Add in about 2 TSP more of olive oil into the same pan and place the sliced bread into the pan, allow to toast on both sides.

While the bread is toasting, place ricotta cheese in a bowl. Take the garlic from the tomatoes and remove the husks. Smash the garlic with a knife and rough chop them. Once chopped add to the ricotta. Add in olive oil + salt + pepper and mix well.

Once the bread is toasted to your preference, top off with the ricotta cheese, tomatoes, and any juices that is left off in the tomato bowl.

***CHEF KISS AND ENJOY***

Always Hungry,

Hannah

Spinach Risotto

I LOVE Risotto, so creamy and cheesy, but it can take a lot of patience. So be patient and get your greens in with this risotto recipe from Simply Recipes!

Ingredients

  • 5 TBSP Butter, divided into 4 TBSP and 1 TBSP
  • 1 Cup Chopped Yellow Onion
  • 2 Garlic Cloves, minced
  • 1/2 TSP Italian Seasoning, like basil and parsley
  • 2 Cups Risotto Rice, like arborio
  • 1/2 Cup White Wine
  • 5 Cups Chicken Stock
  • 3/4 Cup Shredded Parmesan Cheese
  • 8 oz Baby Spinach, finely chopped
  • 1 TSP Lemon Zest
  • 1 TSP Lemon Juice
  • 1/2 TSP Black Pepper
  • 1/2 TSP Salt

Let’s Get Cooking

Add your stock to a saucepan and get it warmed up. While the stock is warming, prep your ingredients

Melt the 4 TBSP of butter into a wide saucepan on med-med high heat. Add the onions and cook until translucent. Once translucent, add in garlic + italian seasoning and cook for about a minute.

Add the risotto to the pan and coat with butter and onions. Let cook until the rice begins to get clear, about 2-3 minutes. Add in the white wine and stir into the rice, simmer until the wine is absorbed into the rice.

Add in the broth one ladle at a time, or about 1/2 cup. Gently stir after each ladle and do not add more until the liquid is absorbed. Continue until the risotto begins to get creamy and has a slight chew.

Once done, add in the butter + parmesan + spinach + lemon juice + lemon zest.

Serve immediately with a little more parmesan + salt + lots of black pepper.

Always Hungry,

Hannah