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 my 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

Avo Toast & Eggs

Theres something about sourdough bread and avocado that makes breakfast 100% times better. This is a super easy breakfast that will impress your whole family, or cat, I’m not judging! You obviously don’t need to make your own sourdough bread specifically for this recipe, but if you have some around the house UTILIZE IT!

Ingredients

  • Sourdough Bread, toasted/ or whatever bread you have
  • Avocado
  • Salt + Pepper
  • Lime Juice
  • Eggs
  • Butter

Let’s Get Cookin’

Another at home recipe that I did and obviously didn’t start writing it down until it was too late, but here we are anyway.

Cut your bread, or if your fancy and it’s already sliced, place in the toaster and toast to desired doneness.

Halve the avocado and place in a small bowl. Add in the salt + pepper + lime juice and mash until mixed well.

Place about 1 TBSP to 1/2 TBSP in a pan and heat to med-low. Whisk eggs in a bowl. Pour into pan and turn the heat down to low. Frequently push the eggs around the pan as they begin to fold. Cook until they are solid. Finish off with salt + pepper.

Take the toasted bread and spread the avocado mash over top, place the avocado over top or on the side whatever you prefer, I’m not going to tell you how to eat your eggs.

Always Hungry,

Hannah

Quick Shrimp Po Boy

Another improvised recipe? You betcha it is! I had some frozen shrimp and hot dog buns in the freezer along with some beautiful lettuce from the garden and this is what we ended up with. A delicious classic. Of course I don’t have anything measured exactly, respect my creative space please.

Ingredients

  • 3-4 Shrimp, fresh or frozen
  • Hot Dog Buns, toasted
  • Lettuce
  • Tomato, sliced
  • 1/4 Cup Mayo
  • 2 TBSP Sriracha
  • Cumin
  • Chili Powder
  • Corn Meal
  • Flour

Ingredients

Mix together enough flour+ corn meal+ salt + pepper+ chili powder + cumin to coat the shrimp.

In a large pan, heat up a thin layer of oil. Once the oil is hot, place in the coated shrimp. Cook about 2-3 min each side. The corn meal should crisp up and begin to brown. Once cooked, remove the shrimp and place on a paper towel.

While the shrimp is cooling down, mix together about 1/4 cup mayo with about 2 TBSP of sriracha.

Take the toasted bun, place lettuce, tomato, shrimp, and top off with the sriracha mayo.

Always Hungry,

Hannah

“To Err is Cumin Burger”

Another Bob’s Burger, Burger recipe?! Don’t act like you’re not excited! I used our hot peppers from the garden instead of jalapeños so feel free to use whatever pepper you’d like! This one is for the Cumin Lovers, if you don’t like Cumin, don’t bother.

Ingredients

  • 3 TBSP Ground Cumin
  • 1 LB Ground Beef
  • 2 Jalapeño Peppers, seeded and diced
  • 1/2 Cup Mayo
  • 1 TBSP + 1 TSP Fresh Lime Juice
  • 1/3 Cup Chopped Cilantro
  • 1 Ripe Avocado
  • 4 Buns
  • Arugula/or any lettuce
  • 1 Large Tomato, sliced

Let’s Get Cooking

Add the cumin into the ground beef along with some salt + pepper. Mix in the diced jalapeños and form 4 patties. Cook the burgers to your desired doneness.

In a small bowl add in mayo + lime juice + cilantro. Mix well!

Halve the avocado and slice into thin slices, top with 1 TSP of lime juice.

Take your buns and add mayo on the top bun.

Time to build the burger: bottom bun, arugula/lettuce, tomato, burger, avocado, top bun.

Wham, Bam, Boom, what a quick and easy burger that gives you a little extra kick!

Always Hungry,

Hannah

Chickpea Masala

I LOVE Indian Cuisine; the spices, the flavors, it truly goes unmatched. The hard thing about Indian recipes is that at times, to get such these amazing spice profiles, they take quite a while to complete. This recipe, Antoni’s of course, has such amazing flavor in such a short time. Not only that, but if you are working to incorporate a meatless meal here and there, this is a great one!

Ingredients

  • 2 TBSP Extra Virgin Olive oil
  • 2 TBSP Unsalted Butter
  • 2 Medium Onions, Finely chopped/ about 3 cups
  • 4 Garlic Cloves, thinly sliced
  • 2 TBSP Ginger, Finely chopped & peeled
  • 1 1/2 TSP Ground Coriander
  • 1 1/4 TSP Ground Cumin
  • 1 1/2 TSP Ground Turmeric
  • 1/8 TSP Cayenne Pepper
  • Kosher Salt
  • 1 28 oz Can Whole Tomatoes
  • 2 15 oz Can Chickpeas, rinsed and drained
  • 1/3 Cup Dried Apricots, thinly sliced
  • 1/2 Cup finely Chopped Fresh Cilantro
  • 1/2 Cup finely Chopped Red Onion
  • Lime Wedges
  • Plain Yogurt
  • Basmati/Jasmine Rice

Let’s Get Cooking

Heat the EVOO and butter in a large pot over med-high heat until the butter is melted. Add in onions + garlic + ginger and cook, stirring until the onions have softened. Add in the remaining spices, coriander + cumin + turmeric + cayenne + 1 TSP Salt.

Add in the tomatoes with their juices, and 1/2 cup water. Using a wooden spoon, break up the tomatoes. Add in the chickpeas and use the spoon to mash up a quarter of them. Stir in the chopped apricots and increase heat to high. Once the mixture has come to a boil, reduce the heat to a simmer and stir occasionally. Let thicken for about 18-22 minutes. Once the time is up, taste and adjust for salt and remove from heat.

Serve the masala ASAP with some jasmine or basmati rice. Top with, if you’d like, some red onion and cilantro on top with lime wedges and a scoop of yogurt!

Always Hungry,

Hannah

Grandma’s Macaroni Salad

My grandma would make this Macaroni salad for any family get together. We lost my grandma a few years ago, but when I make this recipe it makes me think of her. I’ve never tasted a macaroni salad that tastes like this one! This recipe can make a lot if you need it to for a party, or you can make a smaller serving as well. It’s one of my favorite family recipes and I hope you all like it as well!

Ingredients

  • Macaroni Pasta
  • Marzetti Cole Slaw Dressing or Mayo
  • Spanish Green Olives, sliced
  • Green Onions, diced
  • Hard Boiled Eggs, diced
  • Paprika
  • Celery, diced
  • Salt + Pepper

For this recipe the ingredients aren’t exact, it usually depends on how big of a serving you are making. So while making this, add in how much feels right.

Let’s Get Cooking

Start off by cooking the macaroni per the boxes instructions.

While the macaroni is cooking, prep the rest of the ingredients. Dice the hard-boiled eggs, dice the celery and green onion, and slice the green olives.

Once the macaroni is finished cooking, rinse and let it cool.

Place the macaroni salad into a large bowl. Start with about 1 cup of Marzetti Cole Slaw dressing, or mayo. As the day goes on you may need to add in more dressing. Combine the dressing with the macaroni, making sure everything is covered.

Add in green onions + olives + celery + hard-boiled egg+ paprika + salt + pepper.

Mix well to combine.

And guess what, thats it! The recipe is complete. I hope you love this recipe as much as I do, it’s one of those meals that just brings me happiness.

Made with Love,

Hannah