Pasta is like a life force, it’s so damn good and it revives your soul. It’s so versatile too, you can put just about anything on it and it will taste amazing. This recipe has become a fav of mine from Action Bronson because it is so damn easy and so damn tasty. Also, you are probably going to have all these ingredients in your cabinets.
4 oz Wide Egg Noodles
1/2 Stick Salted Butter
4 oz Sheep’s Milk Feta Cheese [or any kind of feta]
1 TSP Paprika
Let’s Get Cooking
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Once the pasta is cooked, add it to the skillet with butter along with a few spoonfuls of the pasta water.
Add in the paprika and toss to coat, I always like to add a little but more so all the noodles can get coated. Add in the feta and toss again as well. Feel free to add more of the pasta water to loosen up the sauce.
Serve up in a bowl, add a little bit more feta over top, and there you go!
Chicken noodle soup cures the soul, that’s what they say right? It is incredibly easy to make at home and tastes 10 times better. Also makes your house smell amazing. Make using your own broth, or store bought, I don’t judge here. I utilized The Recipe Critic’s recipe as well! So go make this soup and warm up.
10 Cups Bone Broth/Or Store Bought
2 TBSP Olive Oil
4 Large Carrots, sliced
4 Celery Stalks, sliced
1 Small Onion, diced
3 Large Garlic Cloves, minced
Salt + Pepper
12 Oz Wide Egg Noodles
2 Cups Diced Chicken (I bought a Rotisserie chicken and diced it up)
2 TBSP Fresh Parsley
Let’s Get Cooking
Grab your largest pot and and add the olive oil + celery + carrots + onion. Saute over high heat for about 4-5 min. Add in the garlic + salt + pepper and saute for another minute.
Add in your chicken broth + egg noodles and bring the pot up to a boil. You’re going to reduce the heat to let the egg noodles cook for about 8 minutes. You don’t want soggy noodles so definitely watch the noodles.
Add in the diced chicken now and fresh parsley. Let the chicken come up to temperature. Add salt + pepper to taste & you are good to go!
I’ve gone back to Antoni’s cookbook, it’s been too long and I missed it. So I am back trying out new recipes and this one, THIS RECIPE is a keeper let me tell you. It has so much flavor and it is so filling and satisfying. Now I couldn’t find Farro at my local grocery store so I went with Tabouli. I figure the recipe will work with any type of whole grain.
4-6 Large Sweet Potatoes, cut into 1/2inch cubes
1/4 Cup Olive Oil
3/4 TSP Chili Powder
1/4 TSP Cayenne Powder
Salt + Pepper
1 Cup Farro – Or whatever whole grains works best for you
3 TBSP Apple Cider Vinegar
2 Bay Leaves
1 LB Chicken Breast
1/4 Cup Fresh Lemon Juice
1 Cup Coarsely Chopped Fresh Cilantro
4 Cups Arugula
1/2 Cup Roasted Salted Almonds, chopped
1 TBSP Grated Lemon Zest
1 Cup Plain Greek Yogurt
Let’s Get Cooking
Start off by preheating the over to 450F
Place the chopped sweet potatoes on a baking sheet with 2 TBSP Olive Oil + Chili Powder + Cayenne + 1/4 TSP Salt. Leave spaces in between the sweet potatoes so they can crisp up. Bake for 15 min, toss, and then bake again for another 10 minutes. Remove from heat when done and let cool.
While the sweet potatoes are cooking, cook your grain of choice by package directions. Add into the cooking water bay leaves + AVC + 1 1/2 TSP Salt. Cook the grain according to the package cooking time. Drain when finished and let cool.
Pat the chicken dry and season with 1/2 TSP Salt. Heat 2 TBSP Olive Oil in a large pan over med-high heat. Cook the chicken undisturbed for about 5-7 min and lip and cook 5-7 more. Add the lemon juice into the pan and let cook for one more minute. Remove the chicken from heat and let cool before cutting into cubes. Save the chicken cooking juices.
In a large bowl, toss together the farro (or your grain) + sweet potatoes + chicken + pan juices + cilantro. Top each off with arugula + almonds + lemon zest + yogurt.
Me and just about everyone else who has a slight obsession with food jumped on the Sourdough train during quarantine. I have zero regrets about it and Brad [my sourdough starter] is still going strong. Sourdough is so versatile, that’s what makes it so fun. This recipe was inspired from Tik Tok by Morgan Hipworth. For the recipe, I used my homemade sourdough but obviously this can also be done with a store bought loaf.
One Sourdough Loaf [homemade or store bought]
1 Block of Cheese, cut into thin slices, I used Monterey Jack because that is all the store had
4 TBSP Butter, melted
2-3 Cloves of Garlic, finely diced
Fresh Parsley, finely chopped
Let’s Get Cooking
Preheat the Oven to 375F.
Using a bread knife, cut down into the top of your bread, going horizontally, and vertically. This makes the pieces to pull out.
Take your cheese slices and tuck them into the bread, making sure each pull out piece has cheese around it.
Melt the butter and add in the chopped garlic + parsley. Brush the sourdough with the butter mixture.
Place into the oven for about 5-10 min to get the bread toasty and all the cheese melty. Keep a close eye on it, depending on your oven it may go quicker.
Take out and share with your friends and family immediately. Trust me it’s dangerous.
The inspo for this recipe comes from a recipe I saw on Pinterest. The recipe on Pinterest focuses more on a tray bake and sometimes I just do not want to do that whole mess. So instead I decided to scale it down, so I can enjoy this dinner nightly and don’t have to worry about leftovers. I hope you enjoy my switch up.
Pour the oil into a large pan and saute the garlic. Once the garlic is aromatic, add in the spinach until it is all cooked down.
Place the chicken on the pan and season both sides. Then spread on the cream cheese until most of the chicken breast is covered. Top the chicken off with the cooked spinach and then cover with the mozzerella cheese.
Cook the chicken for about 15-18 minutes depending on how thick the chicken breast is.
And sooo yeah, that’s pretty much it. Super easy and super delicious and creamy! I hope you love it!
With Thanksgiving coming up this is a perfect side dish to share with your family. Or if you are doing this year on your own, it’s a good side to have alone. This recipe is from last year’s Thanksgiving edition of Bon Appétit. I loved it when I tried it, the pistachios give a great crunch and a bit of salt to balance out the sweetness of the honey.
2 LB Small Brussel Sprouts, trimmed
3 TBSP Vegetable Oil
3 TBSP Unsalted Butter
3 TBSP Raw Pistachios
2 TBSP Date Molasses/Honey
1 TSP Honey
Zest of 1/2 Lime
2 TBSP Fresh Lime Juice
1/2 TSP Crushed Red Pepper Flakes
Salt + Pepper
Let’s Get Cooking
Preheat the oven to 450F and move a rack down to the lower 3rd of the oven. Toss the chopped brussel sprouts with oil + salt + pepper. Roast the brussel sprouts for about 15 minutes, shake the brussel sprouts to loosen them from the pan and then continue to roast for another 5-10 min.
Reduce heat to 350F and cook for another 10 minute or until a fork is able to easily slide through.
While the brussels are cooking, melt the butter in a large skillet on medium heat. Add in the pistachios + salt into the pan and cook for about 4 min or until browned. Remove from heat and place on a paper towel. Chop coarsely afterwards. Make sure you cook them whole and then chop after and don’t do it like me. If you cook them already chopped they will burn easily.
In the same pan, add in the honey + date molasses/honey + lime juice and simmer over medium heat. Add in 1 TBSP of water and swirl to emulsify. Add in the cooked brussel sprouts and toss to coat.
Pour into the serving dish, top off with the pistachios + lime zest + red pepper flakes + salt.
Julia Child is the end all be all. I received her both volumes of her cookbook Mastering The Art of French Cooking for Christmas one year and they are both something I would grab if my house was on fire. This recipe is all homemade, from the tart shell to the apple filling. This will 100% impress your friends and family when you present this. Be ready to set some time aside, but it is totally worth it.
2 Cups Sifted All-Purpose Flour
1/2 TSP Salt
2 Pinches of Sugar [her words not mine]
1/4 lb Chilled Butter cut into 1/2 in cubes [again this is where a kitchen scale really comes in handy]
3 TBSP Chilled Vegetable Shortening
5 TBSP Cold Water
4 lbs Crisp Cooking apples, I used half granny smith and half honeycrisp hybrid
1 TSP Lemon
2 TBSP Sugar + 2/3 Cup
1/3 Cup Apricot Preserves, forced through a sieve
1/4 Cup Calvados, Rum, or Cognac [can substitute for a TBSP of Vanilla extract]
3 TBSP Butter
1/2 TSP Cinnamon & grated rind of 1 lemon/orange
Let’s Get Baking
I love Julia Child, but jeez her recipes can be unnecessarily complicated so I am going to do my best to make this simple.
We are going to start with the pastry shell. You are going to add together the flour + salt + sugar + butter + vegetable shortening into a large bowl. Using the tips of your fingers, rub together the fat until it has broken into small pieces. Don’t worry about them getting incredibly small they will blend more later.
Slowly add the water and blend the mixture with the other hand. The goal is to gather the dough into a large mass. Sprinkle up to another TBSP more of water over any parts that have not added to the main ball of dough. Press the dough into a firmly shaped ball, it should hold together but not be sticky.
Lightly flour a cutting board and with the heel of one hand, rapidly press the dough down onto the board. I did this a couple times to fully incorporate the butter. Scrape together all the dough and knead it slightly into a smooth ball. Cover with wax paper and place into the fridge for an hour, or freeze up to 3 days.
When it’s time to bake the shell, preheat the oven to 375F. Carefully roll out the shell into a 10inch circle. Gently place the shell into a tart pan and press down until the pastry fills the tin. Cook for 5-6 minutes. Then remove the shell, prick the bottom of the shell with a fork and bake for about 8-10 minutes more. The shell will remove slightly from the mold and will brown.
Now onto the apple tart. You are going to quarter, core, and peel all of the apples. Cut the apples into about 1/8 inch slices, enough for about 3 cups. I recommend using a mandolin. Once you have 3 cups, add in the lemon juice and 2 TBSP of sugar, mix together and reserve for the top.
The rest of the apples will be cut into rough slice, about 8 cups. Add the apples into a pan and cook covered on low heat for about 20 minutes. Stir here and there until tender. Beat the remaining ingredients into the pan, including the remaining 2/3 cups of sugar. Increase the heat until it bowls and is thick enough to hold a mass on the spoon.
Preheat the oven to 375. & spread the apple sauce on the precooked pastry shell.
Cover the applesauce with the left over apples in concentric circles. Top off with some of the apricot glaze and bake for 30 minutes.
Remove and place on a cooling rack, service warm or cold.
I say warm with vanilla ice cream is always the way to go.
I’ve said this so many times but it’s so true, bread is so much easier to make at home than people make it out to be. Your simple bagel and white bread is so much closer than the grocery store. Feel free to add cheese on top or do whatever you like, go crazy. These bagels take no time at all to make and you can enjoy them for breakfast or for whatever you please! I used the recipe from Finding Silver Linings!
One Packet of Dry Active Yeast
1 1/2 TBSP Granulated Sugar
1 1/4 Cups Warm Water
3 1/2 Cups All Purpose Flour + extra for kneading
1 1/2 TSP Salt
1 Egg White for the egg wash
Lets Get Cooking
In a large measuring cup, add 1/2 cup warm water + sugar + yeast. DO NOT STIR. Let this sit for about 5 minutes to least the yeast build. After the five minutes, stir everything until it all dissolves.
In a large bowl, mix together the flour + salt. Make a well in the middle and add in the yeast mixture.
Pour the final 1/3 Cup of warm water into the flour mixture as well. Mix until you have a moist and firm dough. If you need to add water to achieve this add in a little at a time.
Flour a surface and knead the dough for about 7 minutes until it’s smooth and elastic. Clean the bowl that the dough was mixed in and lightly oil the sides. Add in the kneaded dough and turn it until it is covered in the oil. Cover the dough and let rise in a warm spot for 1 hour. Punch the dough down and let rest for another 10 min.
Divide the dough into 8 pieces and round the pieces making them as smooth as possible. Press your finger into the center of each dough ball and form a ring. Stretch the ring out slightly and place on an oiled cookie sheet, cover and let rest for 10 minutes.
Preheat the oven to 425F and bring a large pot of water to boil. Boil about 4 bagels at a time for about 2 min each side. Remove from the water and place back on the sheet.
Once all the bagels have been boiled, brush with an egg wash and bake for 20 min.
Once they are golden brown, take them out, & enjoy!
So you want to make croissants, I understand the desire. Croissants are so perfectly buttery and flaky you can’t resist them. I decided to dedicate 3 days to make these croissants before a camping trip with friends. These croissants can be used for breakfast sandwiches, which is how I used them, or plain. I also have a chocolate croissant recipe that you can check out here!
But anyways, let’s get going on the croissants. I used The Weekend Bakery’s recipe, it is extremely detailed and helpful. I do recommend before you get started that you have 3 days set aside and a kitchen scale!
500 g Unbleached All Purpose Flour
140g Whole Milk
40g Solt Unsalted Butter
11g Instant Yeast
280g COLD Unsalted Butter for laminating
1 egg + 1 tsp water [egg wash]
Let’s Get Laminating
Since you are laminating butter into dough you need to make sure that not only is the butter very cold but also the room you are working in. Your butter will quickly melt, ruining the croissants.
Combine all the dough ingredients, 500g flour + 140 g water + milk + 55g sugar + 40g soft unsalted butter + 11g instant yeast + 12g salt.
If you have a mixer, mix together at low speed for about 3 minutes. If you’re like me and don’t have a mixer, mix with a wooden spoon until the dough comes together, then continue to knead lightly for 3 minutes. Shape the dough into a disc , place on a plate, cover and refrigerate overnight.
Time to get to work: grab your cold butter and cut lengthwise into equally thick slabs. Place the butter on wax paper to form a square. Place another piece of wax paper overtop and pound down the butter with a rolling pin until the square is about 17cm x 17cm. Wrap up the butter and place back into the fridge.
Flour the surface and roll out the dough from the fridge. Try and roll the dough out into a square of even thickness. Grab the frozen butter slab and place onto the dough. Fold the dough over the butter so the butter is encased into the dough.
Roll the dough out now, starting from the center of the dough towards the edges. You want to lengthen the dough instead of making it wider. Once long enough, fold the dough letter style, one flap over the other, cover, and refrigerate for 30 minutes. Before rolling, turn the dough 90 degrees, making sure the open end of the dough is facing you. Repeat this step of rolling and folding 3 times, this gives your croissants the perfect layers. Once doing this 3 times, place back into the fridge overnight.
Grab the dough and flour the surface you’ll be working on. Gently roll out the dough one more time. If the dough resists, take a break and put it back in the fridge.
Using a pizza wheel, mark the top of the dough at 12.5cm intervals and along the bottom mark 6.25cm. Make diagonal cuts along the top corner to the bottom. Once all the triangles are cut, gently roll out the triangle to elongate it slightly. To roll the croissant, start at the longer end, rolling tightly and then turning in the two ends.
To proof the dough: place on a baking sheet and provide the dough with a thin egg wash. Proof in a slightly warmer area of the house for about 2 hours. You will notice when they have proofed, with the croissants slightly wiggling.
Once proofed, add another coat of egg wash and preheat the oven to 385F. When the oven is heated, bake for about 7 minutes and then lower the temperature to 330F and bake for 9 minutes.
You’ll want to look for the croissants browning but not too quickly. Take out from the oven once done, let cool and enjoy! You can also freeze these croissants and reheat in the oven later!
Make sandwiches for breakfast, lunch, or dinner; or just eat by themselves!
This is my dad’s recipe, [hey dad!] he made it the other night for dinner and I could not stop eating it. I am not that big of a squash person, but I think this recipe might have converted me. Squash is so in now, (right?) so grab your butternut squash and let’s get roastin. Remember, this is a home cook recipe so we don’t get all exact with the measurements.
1 Butternut Squash, skin peeled, sliced and diced into bite-sized pieces
Salt + Pepper
Let’s get Roastin’
Preheat your oven to 375F.
Take your diced squash and place it in a zip-lock bag. Or if you prefer, place it on a pan lined with aluminum foil.
Drizzle over, or pour into the bag, some olive oil, enough to coat the squash.
Then sprinkle about a TBSP of both cinnamon + allspice + ginger.
If you’re using the bag method, or just on the lined pan, mix everything together well until it is all coated. Then finish off with salt + pepper.
Place in the oven for about 40 min or until soft to the bite.
Now you have the perfect roasted butternut squash that you just cannot stop eating!