Seafood Stock

Categories canning, Recipes2 Comments on Seafood Stock

I live laugh love making stock! It makes me feel better about not having food waste and using these shells for another purpose & I get to make tons of yummy things with it. I made this stock using leftover crab leg shells and scampi shells that I had frozen. Feel free to use shrimp shells or lobster shells as well.

Ingredients

  • 6 Cups Cold Water
  • 3 Cups Dry White Wine, Pinot Grigio, Sauvignon Blanc
  • 1 Yellow Onion, quartered
  • 2 TSP Salt
  • Black Pepper
  • 1/3 Cup Marsala Wine
  • 1 TBSP Dill
  • 1 Bundle of Parsley
  • 1 Stick of Butter
  • 5 Stalks Celery, sliced
  • 1 Clove of Garlic, top removed
  • 2 Carrots, Sliced
  • 2 Cups Crab Legs, or Shrimp Shells, Lobster tails

Let’s Get Cooking

Preheat your oven to 400F

Place your shells onto a baking sheet and roast for 10 minutes.

Place the remaining ingredients into a large pot. Allow the roasted shells to slightly cool before adding to the pot.

Bring the liquid to a simmer and reduce heat, allow to simmer for 3-4 hours. Once the stock has cooked, remove it from heat and strain to remove the shells.

Place your stock into jars & freeze for up to sick months, or use immediately!

Made with Love,

Hannah

“New Bacon-ings” Burger

Categories burgers, Recipes2 Comments on “New Bacon-ings” Burger

The moment I built this burger I was singing the intro to the Krabby Patty in the Krusty Krab training video … DA DADUM DUM DUM DUM DAA. This right here is a classic burger – there’s no way you can fuck this up. I made a few changes when cooking this burger – like swapping cheddar for pepper jack and not making Bob’s fancy bacon fries because I was too tired. This burger is a good reminder that the classics are delicious for a reason.

Ingredients

  • 1 LB Bacon
  • 1 LB Ground Beef
  • 1 Cup Whole Milk
  • 1 Large Egg
  • 4 Buns
  • Green Leaf Lettuce
  • 1 Large Tomato, sliced
  • 1 Red Onion, sliced
  • 4 Slices of Cheddar Cheese [or Pepperjack]
  • Par-baked French Fries

Let’s Get Cooking

Preheat your oven to 400F.

Chop up all but 8 slices of bacon and fry over MED heat until almost crisp. Drain the chopped bacon on paper towels, wipe out the skillet, and fry the remaining slices until crisp.

Par-bake your french fries, or par-fry them and set aside.

Combine milk + egg in a large bowl. Coat the par-baked french fries in the mixture and spread on a parchment-lined baking sheet. Toss the coated fries with the chopped bacon and return to the oven for 10-15 minutes or until the fries are extra crispy.

While the fries are cooking, make 4 patties and season both sides with salt and pepper and cook to your doneness. When they’re just about finished cooking, top with your cheese slices.

To build your burger: bottom bun, lettuce, cheeseburger, tomato, bacon slices, onion, top bun.

Serve with your bacony fries & enjoy… you’re going to need to unhinge your jaw for this one.

Made with Love,

Hannah

Crispy Lemon Potatoes w/ Whipped Dill Ricotta

Categories Recipes, Side DishesLeave a Comment on Crispy Lemon Potatoes w/ Whipped Dill Ricotta

When you first read this recipe title it seems like it’s going to be complicated, I promise you it’s not. This recipe is so damn delicious it is on my MUST-MAKE list. It is the perfect side dish, thanks to The Feed Feed, as the potatoes are crispy on the outside and fluffy on the inside and have this amazing lemony flavor. THEN paired with this cooling and herby ricotta sauce to dip them in, truly I cannot say enough, I almost said fuck it and ate them as my main dish instead. The recipe calls for baby potatoes, but I used leftover russets I had and cut them into 1-inch slices and they turned out perfect.

Ingredients

  • 1 1/2 LB Baby Potatoes, halved/ or russets cut into 1-inch thick slices and halved
  • 1 TSP Kosher Salt
  • 2 TBSP Olive Oil
  • 1/4 Cup Grated Parmesan Cheese
  • 1/2 Lemon, Juice + Zest
  • 2 TSP Dijon Mustard
  • 1 TSP Smoked Paprika
  • Kosher Salt + Black Pepper to taste

Whipped Dill Ricotta Dip

  • 1 Cup Ricotta Cheese
  • 1 TBSP Greek Yogurt
  • Handful Fresh Dill / I used 1 TBSP Dried Dill
  • 1 TBSP Fresh Lemon Juice
  • 1 Garlic Clove, finely diced
  • Kosher salt + pepper to taste

Let’s Get Cooking

Add the prepared potatoes into a large pot and cover with cold water. Add in salt and bring to a boil, cook until they are fork tender, about 8 minutes. Drain the potatoes and place them back into the pot, allowing them to steam for a few minutes.

Preheat the oven to 425F.

Add olive oil + lemon zest + lemon juice + Dijon mustard + smoked paprika + grated parmesan cheese + black pepper to the potatoes. Stir well to coat. Place the lid onto the pot and shake the pot back and forth, creating some texture to the potatoes

Spread the potatoes evenly on a lined baking sheet with parchment paper, cut side down, for 32 minutes, or until crispy.

While the potatoes are cooking, combine the ingredients for the whipped ricotta in a food processor or blender. Blend for one minute and adjust the seasonings to your taste.

Once the potatoes are finished cooking, let cool slightly before enjoying with a side of the dip.

Made with love,

Hannah

Blueberry & Lemon Pancake Bites

Categories Recipes4 Comments on Blueberry & Lemon Pancake Bites

I am a sucker for a lemon + blueberry combo, as we well know by the multitude of recipes I have using those two ingredients. This recipe is perfect for weekly breakfast meal prep, using one large bowl to mix up the ingredients. These also do well in the freezer for up to about 3 months.

Ingredients

  • 2 Cups Protein Pancake mix
  • 1 Cup blueberries
  • 1 Lemon, zested and juiced
  • 2 Cups milk
  • 2 Eggs
  • 1/4 Cup Honey
  • 1 TBSP Vanilla

Let’s Get Baking

Preheat the oven to 400F.

In a large bowl combine the pancake mix + milk + eggs + honey + vanilla and stir until combined. Add in the lemon zest + lemon juice + blueberries and gently stir until mixed in.

Line a muffin pan with paper and pour the mixture into individual cups.

Bake for 25 minutes, remove from heat and allow to cool.

Store in an air-tight container in the fridge if they are going to be immediately eaten, or freeze up to 3 months.

Made with Love,

Hannah

Chippy Boys

Categories Recipes, Side Dishes2 Comments on Chippy Boys

Every once in and while there is a ‘viral’ recipe that I just have to try. I came across this snack recipe from the creator Kaelah on TikTok and it has everything I love in a snack. It’s crunchy with the potato chips, it’s tangy because of the cheese, and sweet with the balsamic – it’s literally perfect! It’s also so freaking easy to make – with 3 ingredients – it’s a win/win! I paired it with sitting outside and a nice Pinot Grigio.

Ingredients

  • Kettle Cooked Potato chips, salted [I used salt & vinegar because they are the best kind]
  • Any funky blue cheese [Gorgonzola, Blue Cheese, Roquefort]
  • Balsamic Vinegar

Let’s Get Cooking

Line a baking sheet with aluminum foil and spread out your chips onto a single layer. What’s great about this recipe is you can make as much or as little as you need!

Sprinkle your gorgonzola cheese over the chips and broil on HIGH until the edges of the chips start to brown and the cheese gets melty.

Remove from the oven and drizzle over your balsamic vinegar, mix to coat.

& that’s it!

Pair with a nice glass of white wine, share with friends or don’t!

Made with Love,

Hannah

Sourdough Sandwich Bread

Categories bread, Fermentation, Recipes, sourdough2 Comments on Sourdough Sandwich Bread

I have been on a sourdough kick recently, I love how versatile it is! You can make pastries, savory snacks, and the best bread ever. I love making the big loaves, but I wanted to try something easier to cut and use for my morning avocado toast. I found this recipe from Stay at Home Sarah and she truly is right on with how easy this sandwich bread is! This recipe makes two loaves which you can easily wrap up and freeze until you’re ready to use!

Ingredients

  • 1/2 Cup Softened Butter
  • 2 1/2 Cups Warm Water
  • 1 1/2 Cups Active Sourdough Starter
  • 2 TBSP Honey
  • 1 TBSP Salt
  • 8 Cups Bread Flour

Let’s Get Baking

Using your stand mixer bowl, add in softened butter + warm water + active sourdough starter + honey + salt + half of the flour. Mix with paddle attachment until all the ingredients are combined. Switch to the dough hook and slowly add in the rest of the flour. Knead on low for about 7-8 minutes or until the dough is smooth and glossy.

Place the dough into a buttered bowl and cover with plastic wrap or a damp towel. Leave at room temp to proof for 10-12 hours. The dough will be ready when it’s doubled in size.

After your first proof, lightly coat your loaf pans with oil or butter. Divide the dough in half. Working one at a time, roll the dough into a large rectangle. Stretch the sides and press gently on the dough to release any bubbles. using the short sides, fold the dough into thirds. Starting at the short end, roll the dough up into a log, tuck the ends in underneath. Repeat with the other piece of dough. Place into the prepared pans seam side down. Cover with a damp towel and let proof again. This can take up to about 3-6 hours, or until the dough is about 1in from the pan rim. I completed this second proof in the fridge, but you can also leave it out.

To bake, preheat the oven to 375F and bake for about 40 min. Allow to cool on a wire wrack and let rest 1 hour before slicing.

This makes the best bread that can be used with any toppings imaginable! I have been loving it with avocado + chili oil + a runny egg for my breakfast

Made with love,

Hannah

Slow Cooker Korean Style Pot Roast w/ Kimchi

Categories RecipesLeave a Comment on Slow Cooker Korean Style Pot Roast w/ Kimchi

HOLD. THE. PHONE.

This is a new favorite recipe that I need everyone to make ASAP. The Modern Proper gives various different ways to make this dish but I say the best route is LOW and SLOW. This is an easy recipe to prep in the morning and forget until dinner time. I served mine with kimchi from a local Asian market, some cucumbers for extra crunch, and some white rice. I shared some with my mom and her friend & still had more to pack lunches for the week. What’s great about this dish is it’s all the deliciousness of a pot roast without the heaviness.

Ingredients

  • 4 to 5lb Chuck Roast, cut into 3 in pieces
  • 1 TBSP Salt
  • 1 TBSP Canola or Vegetable Oil
  • 1 Sweet Onion, thinly sliced
  • 6 Garlic Cloves, finely chopped
  • 1 TBSP Fresh Grated Ginger
  • 2 TBSP Gochujang Paste
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Soy Sauce
  • 2 Cups Beef Stock
  • Cooked Rice & Kimchi for serving

Let’s Get Cooking

Pat the beef dry and season with salt. Heat the oil in a large Dutch oven over MED-HIGH heat. Once the oil is hot, brown the meat on all sides in batches and transfer to a slow cooker.

Add the onions to the Dutch oven and cook until softened about 4 minutes. Add in the garlic + ginger and stir until fragrant, about 1 minute. Add in 1/4 cup of beef stock and scrape up the browned bits. Transfer to the slow cooker.

To the slow cooker stir in the gochujang + brown sugar + soy sauce + remaining 2 Cups of Beef Stock. Cover and cook on low for 8-9 hours.

Serve with cooked rice, cucumbers, and kimchi.

Made with Love,

Hannah

“It’s Fun to Eat at the Rye-MCA” Burger

Categories burgers, RecipesLeave a Comment on “It’s Fun to Eat at the Rye-MCA” Burger

Another day another Bob’s Burger. This one here is simple, but my goodness is it delicious. The rye bread is a replacement for a bun and you would think it doesn’t make a difference, but it absolutely does! If you’re not a horseradish person I would say to you, think again! The cheese milds out the horseradish while also making the mustard POP!

Ingredients

  • 1 TBSP Butter
  • 1/2 Yellow Onion, thinly sliced
  • 1LB Ground Beef
  • Cheddar Cheese, slicked 1/4 in thick
  • Sliced Rye Bread, get the good stuff
  • Boston or Green Leaf Lettuce
  • 4 TBSP Prepared Horseradish
  • Brown Mustard

Let’s Get Cooking

Start with cooking the onions. Melt the butter in a wide frying pan over MED-LOW heat. Add in the sliced onion and stir to coat. Cook over LOW heat, stirring occasionally, until the onions are soft and sticky golden brown, about 20-30 min.

Make the burger patties and season both side with salt and pepper. Cook them to your liking. Just before the burgers finish cooking, top with caramelized onions and a slice of cheddar cheese, cover, and tent to help the cheese melt. Once cheese is melted remove from heat.

Now is the time to build your burger!

Start with Rye bread, lettuce, cheeseburger, a spoonful of horseradish, and the ‘top bun’ of rye bread with brown mustard slathered on one side.

Serve with french fries & enjoy!

Made with Love,

Hannah

Hannie’s Mac & Cheese

Categories Recipes8 Comments on Hannie’s Mac & Cheese

In honor of my upcoming 28th Birthday on Monday I wanted to share my new mac & cheese creation! Nothing says comfort like Mac & Cheese. It’s the perfect pairing of two beautiful things, pasta & cheese. I followed @Arianna on Tik Tok’s recipe as the base but I switched it up with the cheeses a lil. I added blue cheese crumbles, now if you don’t like blue cheese I beg you to still give this a try as it adds the perfect amount of funkiness and adds to that creamy mouth feel. DON’T KNOCK IT TIL YOU TRY IT.

Ingredients

  • 1 Box Noodles. I used wide rigatoni noodles
  • Chicken stock for boiling
  • 4 TBSP Butter
  • 1/4 Cup Flour
  • 3 Cups Half & Half or Heavy Cream
  • 6 oz Smoked Gouda, shredded
  • 8 oz Sharp Cheddar Cheese, shredded
  • 8 oz Sharp White Cheddar Cheese, shredded
  • 8 oz Colby Jack, shredded
  • 1/4 Cup Crumbled Bleu Cheese
  • 1/2 Cup Cream Cheese
  • 1 Cup Sour Cream
  • Salt + Pepper
  • 1/2 TSP Garlic Powder
  • Paprika for topping

Let’s Get Cooking

Preheat the oven to 350F

Fill a large pot with chicken stock + water + salt and cook the noodles according to the package. Drain, BUT DON’T RINSE, and place in your preferred baking dish, stir in the sour cream and mix until coated..

In a medium/large saucepan, add in the butter and melt on MED/HIGH heat.

Let the butter melt before adding the flour, and whisk until combined and the rue turns a golden brown, about 3-4 minutes. While mixing, slowly add in the Heavy cream/Half & Half in 1 cup increments. Let come to a low boil, for 3-4 minutes.

Once the mixture has thickened, add in the cream cheese and mix until melted. Add three-quarters of the rest of the cheeses [be sure to save some for topping], mix until melted.

Add in the spices, remove sauce from heat, and pour over the noodles.

Top with remaining cheese and paprika and bake for 20 minutes. Finish off by broiling on HIGH for 5-7 minutes until the top is golden brown.

Serve warm & enjoy!

Made with Love,

Hannah

Chocolate Orange Baked Donuts

Categories Desserts, Recipes5 Comments on Chocolate Orange Baked Donuts

Chocolate and orange is such an underrated combo. We always reach for the strawberries or the Oreos to pair with chocolate, but what about the oranges!?! With all this lovely orange citrus, Love Eat Sleep Food helped me with my ode to chocolate and orange with these baked donuts. They are such a yummy treat and you don’t need to stress with all the frying.

Ingredients

Chocolate Cake

  • 1 Cup + 2 TBSP All Purpose Flour
  • 5 TBSP Cocoa Powder
  • 3/4 TSP Baking Powder
  • 1/4 TSP Baking Soda
  • 1/4 TSP Salt
  • 43g Butter
  • 1/3 Milk Chocolate Chips
  • 1 TSP Coffee
  • 1 Egg
  • 3/4 Buttermilk
  • 1 TSP Vanilla
  • 3 TBSP Orange Juice
  • 1 TSP Orange extract
  • Zest of 1 Orange

Icing

  • 4 oz Chopped Dark Chocolate
  • 1/2 Cup Heavy Cream
  • 1 TBSP Orange Juice
  • 1 TBSP Butter
  • Orange slices for decoration

Let’s Get Baking

Preheat the oven to 350F

In a small saucepan heat the butter until melted. While waiting to melt, combine the flour + baking powder + baking soda + cocoa powder + salt in a medium bowl.

Add the chocolate chips to the saucepan, as well as coffee + orange juice + vanilla + milk, mix to combine. Let cool briefly until adding brown sugar + orange zest + egg. Stir to combine.

Add the wet ingredients to the dry and fold, don’t over mix. Pour the ingredients into a zip log bag and make a small incision. Pipe into a donut pan until it’s 2/3 full.

Bake for 13-15 minutes.

While baking make the icing!

Place the chopped chocolate to a heatproof bowl. In a seperate saucepan, add the heavy cream and bring to a simmer. Add in the chocolate + orange juice, stir to combine. After letting sit for 5 minutes, add in the butter and stir until smooth.

Wait for the donuts to cool before dipping in the ganache.

Top with orange zest + slices.

Made with Love,

Hannah