Chicken + Bok Choy

Categories Recipes1 Comment on Chicken + Bok Choy

I love this time of year because I LOVE FARMERS MARKETS. I go to one by me called the Hudson Farmers market which they have every Saturday at 9am. I stopped by this stand with beautiful bok choy and I thought it would be perfect with chicken and rice. I plated the dish over some sushi rice with some kimchi on the side. This recipe is for one person you can always make a little more for lunch the next day.

Ingredients

  • 1 Chicken Breast, cubed
  • 1 bunch bok choy, diced removing the ends
  • 3-6 small Carrots, diced
  • 1 Green Onion, diced
  • 2 Garlic Cloves, minced
  • 2 TBSP Soy sauce
  • 1 TBSP Rice Wine Vinegar
  • 1 TSP Fish Sauce
  • Sushi Rice
  • Kimchi

Let’s Get Cooking

In a large bowl, combine the diced chicken + garlic + soy sauce + rice wine vinegar + fish sauce, and let marinate for at least 10 minutes.

In a large skillet, add a little more soy sauce and add in the marinated chicken, cook on MED heat for at least 5 minutes.

Add in the carrots and bok choy and cook until the carrots begin to soften and the chicken is done.

Place your cooked rice in a bowl and top with the chicken and bok choy. Top with diced green onions and kimchi.

Made with Love,

Hannah

Apple Cider Doughnut Cake

Categories Desserts, Recipes3 Comments on Apple Cider Doughnut Cake

I feel that apple cider unfairly takes spot #2 when it comes to fall flavors. Pumpkin always reigns supreme but I respectfully disagree. This doughnut cake from Princess Pinky Girl truly showcases that apple and cinnamon should be the real stars of fall flavors. My mom made this cake for a dinner with friends and I had to get the recipe from her to share because it may be one of my new favorite fall desserts.

Ingredients

  • 1 Box Yellow Cake Mix
  • 1 Cup Apple Cider
  • 1/4 TSP Cinnamon
  • 1/2 Cup Cinnamon Apple Sauce
  • 3 Large Eggs, room temp
  • 1 TBSP Brown Sugar
  • 1 TSP Vanilla
  • 1/4 TSP + 2 TBSP Cinnamon
  • 1/4 Cup Sugar
  • 1/4 Cup Unsalted Butter, melted

Apple Cider Glaze

  • 1 Cup Powdered Sugar
  • 1/4 Cup Apple Cider

Let’s Get Bakin’

Preheat the oven to 350F

In a large mixing bowl combine the cake mix + apple cider + apple sauce + water + eggs, and mix until well combined. Add in 1/4 TSP cinnamon + brown sugar + vanilla and mix well.

Lightly butter a bundt pan and flour it as well. Pour the cake mixture into the bundt pan and cook for 45 minutes. Once done, remove from heat and let cool for 20 minutes. Remove from the pan once cooled.

To make the glaze: combine the powdered sugar + apple cider in a small bowl. Whisk until desired consistency.

In a separate bowl mix together the cinnamon + sugar. Once the cake has cooled, brush the surface with the melted butter. Coat the cake with cinnamon sugar.

Serve the cake with the glaze drizzled over the slices.

Made with Love,

Hannah

French Loaf

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I miss the local Boulangeries in France, with all the amazing pastries and warm baguettes. This recipe is from the NYT Cookbook, and I was thinking that it was for a baguette; I was very wrong. The bread is more of a sandwich bread, not as crispy and crunchy as baguettes are. This is the perfect loaf for weekend sandwiches, garlic bread, or even homemade croutons. Bread-skill wise I give this about a 2.5/5 difficulty.

Ingredients

  • 1 1/8 TSP Active Dry Yeast
  • 1/4 Cup Lukewarm Water
  • 1 Cup Cold Water
  • 2 TBSP Unsalted Butter
  • 3 1/2 Cups All-Purpose Flour
  • 1 TSP Salt

Let’s Get Bakin’

In a small bowl, blend the yeast + lukewarm water until the yeast is dissolved, let sit until foamy.

In a small saucepan, combine the cold water + butter. Heat on LOW until the butter melts.

Combine the flour + salt and mix well. Add in the yeast mixture and combine using a mixer or your hands. Add in the dissolved butter and mix until it forms a ball.

On a lightly floured surface, knead the dough quickly and gently into a ball. Place the dough ball into a buttered bowl and let rest covered for about 30-40 minutes.

After the first rise, turn out into a lightly floured surface and briefly knead and shape into a ball. Return to the bowl and cover and let rest for about 60 minutes, or until doubled in size.

After the second rise, turn the dough out onto a floured surface, roll into a loose ball, and let sit for 5 minutes.

Turn the dough seam side up and flatten with your fingers into a rough rectangle shape. Fold one-third of the dough toward the center of the rectangle, then roll it up like a jelly roll.

Transger the loaf to a baking sheet seam down and the ends folded under. The NYT says the loaf should be about 13 1/2 in long.

Cover with a clean town and let proof again for about 15-30 minutes.

Preheat the oven to 450F. Using a sharp knife cut 3 parallel diagonal slashes in the top of the dough.

Place the baking sheet into the oven and put 4 ice cubes into the floor of the oven. Bake for 5 minutes and then add an additional 4 ice cubes.

Turn the pan and bake for 10 more minues. Reduce the heat to 400F and bake for 15-20 minutes. Remove from the oven and let cool.

Use for sandwiches, make garlic bread, dip in your soup, do whatever you please with it!

Enjoy,

Hannah

“The Bear” Spaghetti Sauce

Categories Recipes2 Comments on “The Bear” Spaghetti Sauce

If you’re obsessed with anything food-related like me, then I am sure that you watched “The Bear” on FX. If you haven’t, go watch it ASAP. I freaking loved the show and when my dad told me that he made the pasta sauce from the final episode, I knew I had to make it for myself. My dad claims this sauce is ‘life-changing’, and he’s not kidding. I fact-checked my memory of my dad recalling the recipe using this Buzzfeed article

Ingredients

  • 1 28oz Can of San Marzano tomatoes, which can be whole peeled or already blended [I used blended so I didn’t have to mash my tomatoes]
  • 1/2 Cup Olive Oil
  • 1 Large Yellow Onion, cut in half, through the root
  • 1/2 TSP Red Pepper Flakes
  • 1/2 Stick Unsalted Butter
  • Large handful of Basil, stems & all
  • 5 Garlic Cloves, peeled & smashed
  • 1 TBSP Neutral Oil [vegetable/canola]

Let’s Get Cookin’

In a small saucepan, combine 1/2 Cup oil + garlic + 1/2 TSP red pepper flakes + basil. Turn heat to MED-LOW and let come to a boil. Simmer for 1-2 minutes/until basil is wilted. Remove from heat and let steep.

In a large pot, add the butter + TBSP neutral oil, and allow to melt. Slice the onion through the root and peel off the skins. Once the butter is melted and beginning to brown, add in the onion halves cut-side down. Allow to sear for 2-3 minutes – as they begin to turn golden brown.

Add in the can of tomatoes, slowly, into the butter and oil, BE CAREFUL OF SPLASHING. Crush up your tomatoes if you used whole tomatoes. Bring up to a boil and season with salt. Let simmer for 20-25 minutes.

Once the infused oil has cooled, place in a blender and blend until the garlic and basil is chopped. Combine the oil into the tomato sauce and let simmer for 10 more minutes. Season with additional sauce if needed.

Serve with your favorite pasta, and don’t forget to reserve some of that pasta water to use when you are combining the sauce & pasta.

Made with Love,

Hannah

P.S don’t forget the garlic bread + meatballs + a good glass of wine.

Snoop Dog’s Cornbread Muffins

Categories Recipes5 Comments on Snoop Dog’s Cornbread Muffins

It’s September! Cozy meals are now on the menu and I am so stinkin’ excited. Hearty Chili’s, big pots of soup and stock it’s my favorite kind of food. Along with your chili, you need a little something extra to soak up all that goodness. In comes Snoop Dog’s cornbread muffins. To be honest I ate these warm with some honey on them and it’s really all you need. All I have to say is Snoop Dog knows what he is doing, check out his cookbook!

Ingredients

  • 1 Cup All-Purpose Flour
  • 2/3 Cups Yellow Cornmeal
  • 1 1/2 TSP Baking Powder
  • 1/2 TSP Salt
  • 1/4 TSP Baking Soda
  • 4 TBSP Unsalted Butter, @ room temp
  • 1/4 Cup Sugar
  • 2 Large Eggs
  • 1/2 Cup Whole Milk
  • 2/3 Cup Full-Fat Plain Yogurt/ Sour Cream [I used non-fat greek yogurt and they turned out amazing]

Let’s Get Bakin’

Preheat the oven to 425F and line the muffin tins with paper liners or butter them.

In a small bowl combine the flour + cornmeal + baking powder + baking soda + salt

In a larger bowl combine the butter + sugar and beat on medium speed until creamy. Add in the eggs and beat until blended – stir in the milk + sour cream/yogurt.

Slowly add the dry ingredients to the wet ingredients a little at a time. Mix on low or until just combined – the batter should be thick.

Spoon the batter unto the muffin tins about 3/4 full.

Bake for 16-18 minutes, rotating the pan halfway through. They should be golden-brown when done.

Serve warm with chili or honey or with whatever you want. Store in a ziplock bag or in the freezer for a few months.

Made with Love,

Hannah

Air-Fryer Nachos with Pulled Chicken

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I am not a corn-tortilla type of gal, but I needed them for one recipe so I had to make use of the rest of them. I found they make the PERFECT tortilla chips, as we all know. They are SOO easy to make at home that it’s ridiculous. Use for chips and dip, a more simplified nacho recipe, or this more ‘supreme’ nacho recipe. Either way, if it’s chips and cheese you can’t go wrong.

Ingredients

Chicken:

  • 1 Chicken Breast
  • 1 Chipotle in Adobo Sauce
  • 1/2 Onion, Chopped
  • 1 Jalapeño pepper, diced
  • 2 TSP Chili Powder
  • 1 TSP Cumin

Salsa:

  • 1 Tomato, diced
  • 1 Handful Fresh Cilantro, chopped
  • 1/2 Onion, diced
  • 1/2 Lime Juice, squeezed

Cheese Sauce:

  • 4 TBSP Butter
  • 2 TBSP Flour
  • 1 Cup Whole Milk
  • 2 1/2 Cups Sharp Cheddar Cheese
  • 2 TBSP Chili Powder
  • 1 TBSP Hot Sauce

Nachos:

  • 4 Corn Tortillas
  • Refried Beans
  • Spinach/Lettuce
  • Sour Cream
  • Olive Oil
  • Salt

Let Get Cookin’

I am using my air-fryer but you can also use your oven. Either one you use you need to preheat it to 375F.

Cut your tortillas into quarters, should get about 16 individual chips.

If using the air fryer, do small batches of the chips. For the first batch, lightly drizzle olive oil and cook for 15 minutes, about 7 minutes in, and shake the basket. Cook for longer if needed, until crispy. Continue with the rest of the batches, but you will not need more oil. Salt when done

If cooking in the oven: lightly drizzle with olive oil, and cook for about 20-25 minutes or until crispy. Salt when done.

For the chicken: preheat the oven to 375F and line a baking sheet with parchment.

Season the chicken breast with salt + pepper + cumin + chili powder. Top with onions + peppers + chili. Drizzle with olive oil. Cook for 25 minutes. Once cooled, shred the chicken and chili with two forks.

While the chicken is cooking make the salsa and cheese sauce.

For the salsa: dice all of the ingredients and place into a small bowl. Add in the lime juice + salt and stir. Set aside.

For the cheese sauce: in a pot add in the butter and let melt. Then add in the flour and stir to combine. Once it’s made a paste, turn the heat on low and add in the milk. Continue to stir until combined. Once the rue is combined with the milk, add in the cheese one cup at a time. Remove from heat and continue to stir until all combined. Add in the hot sauce + chili powder + salt + pepper.

To build your nachos: start with chips + chicken + refried beans + cheese + salsa + lettuce + sour cream

Enjoy by yourself, or triple the batch and enjoy with friends for a football game.

Made with Love,

Hannah

Brunch Burger

Categories burgers, Recipes4 Comments on Brunch Burger

This burger is created after I was torn between breakfast for dinner or a hamburger. I decided to combine them for the best of both worlds. The burger turned into an absolute monster, featuring avocado, a hashbrown patty, bacon, and a fried egg. I would not recommend this burger if you’re looking for a ‘light’ meal. I have no regrets about it, hell I’d serve it with a Bloody Mary if I could. This recipe is just for one, so modify it as needed if making for more!

Ingredients

  • Hamburger Bun
  • Hamburger patty [ I made this from a pre-made patty my mom gave me, can always make your own from ground beef]
  • Half an Avocado, sliced
  • 1 Hashbrown Patty
  • 1 Slice of Bacon
  • 1 Egg
  • 1 Slice Cheddar Cheese
  • Olive Oil
  • Salt & Pepper

Let’s Get Cooking

To get started, cook your hashbrown patty per your preference, I like to do it in the air fryer, but you can bake it in the oven as well. Cook per package directions. Cook your bacon in a pan to your desired doneness, I like mine a little bit chewy but to each their own. Remove the bacon from the pan and place cooked bacon on paper towels. Place the pan back on the stove as we will cook our patty using the same pan.

Form your patty, or if you are using a pre-made one, salt and pepper on both sides. Cook the patty to your desired doneness, I prefer med-rare, so about 6 minutes each side. Remove the burger from heat and fry your egg in the same pan. Add extra olive oil if needed.

Toast your buns and now it’s time to build.

Bottom bun + sliced avocado + hashbrown + bacon + burger + cheese + fried egg + top bun

Enjoy for brunch or whenever you want!

Made with Love,
Hannah

Giant Crinkled Chocolate Chip Cookies

Categories Recipes3 Comments on Giant Crinkled Chocolate Chip Cookies

I am on vacation in France right now so that is why I have been a little behind on my posting. However, passing all the Boulangeries, and smelling all the amazing baked goods has encouraged me to get this post out into the world. This recipe comes from the New York Times cookbook, again. These cookies are MASSIVE, due to the upped butter and the literal smashing of the cookie, you get these amazing ripples along the edges and an almost lacey finish.

Ingredients

  • 2 Cups All Purpose Flour
  • 1/2 TSP Baking Soda
  • 3/4 TSP Saly
  • 1/2 LB/ 2 Sticks Unsalted Bytter
  • 1 1/2 Cups Sugar
  • 1/4 Cup Packed Brown Sugar
  • 1 Large Egg
  • 1 1/2 TSP Vanilla Extract
  • 2 TBSP Water
  • 6oz Bittersweet Chocolate, chopped coarsley

Let’s Get Baking

Preheat the oven to 350F & line two baking sheets with parchment.

Whisk the flour + baking soda + salt together in a small bowl.

Place the butter in bowl of a stand mixer with a paddle attachment, and beat until creamy [you can do this by hand or with a hand mixer, just be sure to beat it until it is creamy]. Add in the sugar + brown sugar and beat until light and fluffy, about 2-3 minutes.

Add in the egg + vanilla + water and mix on low to combine. Add in the flour mixture on slow and be sure to not let the flour spray all around your kitchen like I did. Stir/mix in the chocolate chips and then you’re good to let the dough rest in the fridge for a few hours or even overnight.

Shape 4 cookies at a time, using the 1/3 cup. Place the cookies on the parchment-lined pan and place the pan in the freezer for about 15 minutes. Prepare the second tray and place in the fridge while the other one is baking.

Remove the first chilled pan from the oven and bake for 10 minutes. Lift the baking sheet and let it drop down against the oven rack so the edges of the cookie set and fall back down. After the cookie center puffs up again, about 2-3 minutes, lift the tray and drop the pan again. Repeat a few more times, every 3 minutes. Bake for a total of 16-18 minutes, until the edges have spread and are golden brown but the center is lighter and not fully cooked. 

Transfer to a wire rack and let cool. Repeat with the remaining trays, first letting the dough cool in the freezer first. 

Made with Love, 

Hannah

Pickle-Brined Chicken Sandwich

Categories Recipes3 Comments on Pickle-Brined Chicken Sandwich

With our local Chic-Fil-A being shut down for a good part of 2 months now, I needed my chicken sandwich fill. I decided since I can’t get one there, I can just make it myself, without all the extreme beliefs attached. I got this idea after having some leftover pickle juice, instead of throwing it out, I decided to brine some chicken breast in it overnight. It may have been my best idea yet. Serve with french fries and you can leave out the ‘my pleasure’.

Ingredients

  • 2 Chicken Breast
  • 32 oz Pickle Juice, I used Grillos, but Claussen’s would also be good, or just whatever you have, I’m a pickle snob
  • 2 Cloves Garlic, smashed and roughly chopped
  • Handful fresh dill
  • 1/2 Cup Flour
  • 1/3 Cup Cornmeal
  • 1 TBSP Chili Powder
  • 1 TSP Paprika
  • Salt & Pepper
  • 2 Eggs
  • 1/2 Cup Vegetable/Canola Oil, enough to cover the pan
  • Lettuce
  • Tomato, Sliced
  • Pickles, Sliced
  • Mayo

Let’s Get Cooking

We are brining overnight, if you can’t do 24 hours, I would recommend at least 3. Pour the pickle juice into a large bowl, and add in the extra garlic + dill + washed and dried chicken breast. Cover the bowl with foil and place in the fridge overnight.

After the bringing, take the chicken out, rinse it off and pat dry.

Whisk two eggs in a bowl and set aside. On a plate mix together flour + cornmeal + paprika + chili powder + salt + pepper.

In a large pan with high sides, add in the oil and heat on MED-HIGH.

While the oil is heating, dredge the chicken, first in the egg then flour, making sure the chicken is fully covered. Once the oil is hot, carefully add in the chicken, cooking for about 3-4 minutes on each side.

When the chicken is fully cooked, remove it and place on a paper towel-lined plate. Let rest.

Prepare the toppings, toast your buns and cut the tomatoes, pickles, and wash the lettuce.

Build your perfect sandwich: bottom bun, lettuce, chicken, pickles, tomatoes, mayo, top bun.

Made with Love,

Hannah

Lemon Pasta with Shrimp & Kale

Categories RecipesLeave a Comment on Lemon Pasta with Shrimp & Kale

I’ve been on a Kale kick recently, it’s such an easy green to add to so many dishes. It may also be because I am trying to find any recipe to convert my coworker into a kale lover. Though I did not sway her with this dish from Chenee Today, it is the perfect summer pasta dish. It’s bright and spicy with lemon and red pepper flakes, along with the zest shrimp, ugh so good!

Ingredients

  • 5 TBSP Olive Oil, divided
  • 3 Green onions, whites diced
  • 3 Garlic Cloves, diced
  • 2 Cups Kale, stems removed
  • 1/3 Cup White Wine
  • Pasta of your Choice
  • 1LB Raw Shrimp
  • 3 TBSP + 1 TBSP Lemon Juice
  • 3 TBSP Unsalted Butter
  • 1/2 Cup Parmesan Cheese
  • 1 TBSP Red Pepper Flakes

Let’s Get Cooking

Place the deveined shrimp in a small bowl, add the 1 TBSP lemon juice + salt + pepper and let sit in the fridge.

In a large pan add 2 TBSP of olive oil and saute the garlic and whites of the green onion, salt and cook for 1 minute.

Add in Kale + White Wine + 2 TBSP Red Pepper Flakes and cook until kale is tender. Transfer into a separate bowl.

While the kale is cooking, cook your pasta according to the package directions.

Grab the shrimp from the fridge and pat dry. Season again with salt and pepper.

Add 3 TBSP of olive oil to the same large pan you cooked the kale in. Add the shrimp + lemon juice + 1 TSP Red Pepper Flakes. Cook 1 minute and flip.

Flip the shrimp and add butter, cook for another minute. Add in cooked kale + parmesan cheese. Stir together and then add in cooked pasta.

Top with additional red pepper flakes if needed.

Made with Love,

Hannah