Homemade Potato Chips

The ULTIMATE weekend snack, potato chips. The best part is you can make them at home [no need to put on a mask] & you know everything that’s in them! Now that I’ve achieved potato chips at home, quarantine is getting slightly easier.

Ingredients

  • Mandoline slicer
  • Potatoes
  • Vegetable Oil
  • Salt

Let’s Get Cooking

This is just about one of the easiest recipes, ever.

Break out your Mandoline slicer and set it on the smallest setting, to about 1/3-1/4 in. Carefully slice the potatoes and place into ice water to remove the starches. Let sit for at least 15 minutes.

While waiting, pour the oil into a deep pot and bring up to temperature, about 300F.

Once the potatoes are finished soaking, lay them out on paper towels & pat off all the excess water.

Place a few chips in the oil, making sure that they do not stick together. Flip the slices around a few times to ensure that they are evenly cooked. Once there are less bubbles and the chips look brown, remove from the oil and place on a paper towel.

Pat of excess oil + place in a bowl + sprinkle with salt, & enjoy!

It’s the little thing in life, like homemade potato chips that make things look a little bit brighter!

Made with Love,

Hannah

Carne Picada Tacos

I figured Cinco de Mayo was the perfect time to share my new favorite taco recipe. Paired with homemade picked onion and Cotija cheese, this recipe is a crowd pleaser; well at least my mom and I were pleased. This is a slow cooker recipe, however, you can just cook the meat off fully in the pan.

Ingredients

  • 2 lbs bottom round roast (we found a roast at ALDI specifically labeled for Carne Picada so check out the meat area at your local supermarket) Cut roast into 1/2 in cubes if not already cubed
  • 3 TBSP All-Purpose Flour
  • 1 TBSP Chili Powder
  • 1 TSP Kosher Salt
  • 1/2 TSP Pepper
  • 1/2 TSP Cumin
  • 2-3 TBSP Veggie/Canola Oil
  • 2 10oz. Cans Diced Tomatoes w/ Green Chili
  • Flour Tortillas
  • Pickled Red Onions
  • Cotija Cheese
  • Sour Cream

Let’s Get Cooking

Once the meat is cut into cubes, pat with paper towels to dry

Combine Flour + Chili Powder + Salt + Pepper + Cumin & set aside

Heat the oil in a large skillet & sear the cubes over med-high heat

Add in the flour bled + Tomatoes with Green chilis

Transfer everything from the pan into the slow cooker.

My roast was a little smaller than asked for in the recipe so I went and cooked the roast on LOW for about 2 hours.

Use your judgement when cooking, the original recipe from Certified Angus Beef calls for cooking it for 3 hours on HIGH.

Once the meat is complete, warm the tortillas.

To assesmble, grab your tortilla + carne picada + Pickled Onions + Cotija Cheese + Sour Cream

I hope you enjoy & drink a Margarita for me!

Made with Love,

Hannah

Antoni’s Salty Lemon Squares

It seems like my posts all have a common thread, the quarantine, but we are going to get past that. My moms friend had a birthday coming up and requested something lemony. I have been dying to make this recipe, but it makes it hard to cook a dessert for yourself. I mean it’s not hard, but I have no self control & will eat the whole thing. Her birthday was a perfect reason to make these squares. The recipe is super easy & was a hit.

Ingredients

Crust

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1/2 Tsp. Kosher Salt
  • 8 TBSP/ 1 Stick Unsalted Butter, melted & slightly cooled

Filling

  • 2 Large Eggs
  • 1 Cup Granulated Sugar
  • 1/2 Tsp. Baking Powder
  • Finely Grated Zest of 1 Large Lemon, about 1 1/2 – 2 TBSP
  • 1/4 Cup Fresh Lemon Juice
  • Confectioners’ Sugar for Dusting
  • Flaky Sea Salt

Let’s Get Baking

Preheat the oven to 350. Line an 8in square baking pan with two sheets of foil. Lightly grease with butter.

To make the crust mix together flour + sugar + salt. Mix in the cooled butter. Turn the mixture into the baking pan & press down.

Bake the crust until the edges brown, about 18-22 minutes

While the crust is baking, with an electric mixture beat the eggs until combined. Add sugar + baking powder + lemon zest + lemon juice. Beat on med-high until mixture is frothy, about 2-3 minutes

Pour the filling over the hot crust. Place the pan back in the oven & bake until set, about 22-25 minutes.

Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.

Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.

I made the squares day before & they were delcious.

When ready to serve, cut into 2 in squares, powder with confectioners sugar + sprinkle with flaky salt

Baked with Love,

Hannah

Crisp Gnocci with Brussels Sprouts and Brown Butter

Gnocchi, brussel sprouts, and brown butter, what more could you ask for in a recipe. I am all for savory meals and this recipe ticks off all the boxes. I found this on New York Times Cooking & it is definetly a keeper. This is one of the easiest recipes I’ve ever made, you pretty much throw it all in one pan; but don’t worry, I’ll walk you through it!

Ingredients

  • 1 lb. Brussel Sprouts
  • 2 tsp. Lemon Zest
  • 1/4 cup Extra Virgin Olive Oil
  • Salt + Pepper
  • 1/2 Red Pepper Flakes
  • 1 18oz. package shelf-stable or refridgerated potato gnocchi
  • 6 TBSP unsalted butter, cut into 6 pieces
  • 1/2 tsp. Honey
  • Fresh Parmesan

Let’s Get Cooking

Trim off the ends of the brussels sprouts and cut them in half. Zest the lemon.

In a large skillet, heat 3 TBSP of olive oil over med-high heat. Add in brussels sprouts + salt + pepper.

Arrange brussel sprouts cut side down. Add lemon zest over the top and cook the sprouts without stirring. Once the sprouts are browned and crisped up, add the red pepper flakes and stir for about 2-3 min until tender. Place in a medium bowl.

Using the same skillet, add 1 TBSP olive oil over med-high heat. Add gnocci to the pan and cook covered and undisturbed until golden brown.

Add butter + honey + salt + pepper. Stir until butter is golden, almost nutty smelling, and foaming. Stir in the sprouts until everything is incorporated.

Once in bowls, add grated parmesan on top & enjoy!

Made with Love,

Hannah

Baked King’s Onion Soup

This has to be the all time BEST French Onion Soup recipe ever. Now, I do not say this lightly. This soup alone has caused countless trips to The Dobbin House Tavern in Gettysburg, PA. The stew meat and the gooey cheese are the KEY to this recipe. Seriously, I think I love this recipe so much solely because the amount of cheese that is involved. This recipe serves 6, but it is also perfect for leftover night!

Ingredients

  • 6 Cups of Beef Stock (If you’re grocery shopping you’ll need 2 containers of stock)
  • 2 TBSP Sweet Butter
  • 6 Medium Onions, Peeled & Diced
  • 1 Cup Stewing Beef, cut into 1/2 in. cubes
  • 1 Cup Dry Sherry
  • 6 Slices of White Bread
  • Provalone Cheese
  • Swiss Cheese

Let’s Get Cooking

Bring the beef stock to a low boil in a large saucepan.

While the beef stock is coming to a boil, melt butter in a skillet.

Add the diced onions to the skillet and sauté until they yellow.

In another skillet, brown the stew beef.

Once the onions have yellowed and the beef is cooked, add to the beef stock, along with the sherry.

Let the stock simmer for about 30 minutes.

Once ready to serve fill ovenproof bowls with the soup.

Add 1 slice of bread then comes the best part…

add 2 slices of the swiss cheese then 2 slices of provolone

Broil in the oven until the cheese browns and becomes ooey and gooey.

Trust me, just by looking at that melty cheese you are going to fall in love with this recipe. I also recommend going to the Dobbin House in Gettysburg, PA. It is such an experience, with history and food coming together, what’s not to love!

Made with Love,

Hannah

Antoni’s Souvlaki Arahova

Another recipe from Antoni’s cookbook, and I am not sorry about it at all. If I have one goal with this blog it is to convince everyone to buy this cookbook. It has so many good recipes and I am slowing using this quarantine to Julie/Julia my way through it. This is an easy weekday recipe and you get to feel a bit summery when you break out the grill.

Ingredients

  • 2 Medium Cucumbers, cut into 1/4 in cubes
  • Salt + Pepper
  • 1 1/4-1 1/2 lbs Chicken Breast, cut into 1 1/2in cubes
  • 1 Large Garlic Clove, chopped
  • 1 17.6oz Plain Greek Yogurt
  • 1/4 cup Fresh Lemon juice
  • 1/4 cup Chopped Dill
  • 1 Medium Shallot, thinly sliced
  • 3 TBSP Red Wine Vinegar
  • 1 Cup Crumbled Feta Cheese (4 oz)
  • 1 tsp Dried Oregano
  • 1 1/2 TBSP Extra Virgin Olive Oil
  • 4 Pita Breads
  • 8 oz Cherry Tomatoes, chopped
  • 1/4 Cup Fresh Mint Leaves

Let’s Get Cooking

Set colander over a plate. Add the chopped cucumbers + toss with 1/4 tsp salt. Let sit for 15 min

Mash and chop the garlic + 1/4 tsp salt into a paste. Put in a bowl and combine with yogurt + lemon + dill

Transfer about 1/2 of the yogurt mixture into another bowl. Add the chopped chicken and ensure that all of the chicken is covered. Cover and refrigerate for 45 min to 4 hours. I let it set for about an hour & it was perf!

While the chicken is in the fridge, squeeze the cucumbers, getting out the rest of the liquid. Stir in the cucumber into the left over yogurt mixture.

Once the chicken has marinated: heat the oven to 200F and warm the pitas on the oven racks. Pick out 12 skewers. ** If using wooden ones let them soak in water for 10 min***

Remove tzatziki from the fridge to allow it to get to room temperature. Place shallots in a bowl with red wine vinegar and salt. Let sit for 15 min then drain

In another bowl, mix together feta + oregano + olive oil

Skewer the chicken and season with salt + pepper

Heat the grill to medium-high. Grill the chicken, turning once about halfway through, about 8-10 minutes. Once complete, slide the chicken off the skewer.

Time to Plate

Start with a Pita + spread tzatziki + chicken + feta + tomatoes + pickled shallots + more tzatziki + chopped dill + mint

This is a great meal, super filling, and leaves you with easy to put together left overs. I hope you enjoy this recipe like I did. I know that I will be making it again!

Made with Love,

Hannah

Chicken Korma

We are celebrating occasions a little differently at the moment, but that does not mean they have to be any less delicious. Though my birthday was spent indoors, I made sure to spice it up with this Korma recipe from Jo Cooks.

Ingredients

  • 1 lb Chicken Thighs, boneless + skinless
  • 1/2 Cup Tomato Paste
  • 3 Garlic Cloves
  • 1 tsp Ginger (the recipe calls for fresh, but I used ginger from the container)
  • 1 tsp Turmeric
  • 1 TBSP Garam Masala
  • 1 tsp Paprika
  • 1 tsp Coriander
  • 1/2 tsp Salt
  • 1/2 Cup Almonds or Cashews
  • 3/4 Cup Greek Yogurt
  • 1 TBSP Olive Oil
  • 2 TBSP Unsalted Butter
  • 1 Medium Onion, Chopped
  • 1/2 Cup Heavy Cream

Let’s Get Cooking

Cut the chicken thighs into small pieces

Combine Tomato Paste + Garlic + Ginger + Garam Masala + Turmeric + Paprika + Coriander + Salt + Almonds/Cashews + Yogurt to food processor and blend until smooth

If you don’t have a food processor, like me, I added all the ingredients into a blender and it still worked perfectly.

Pour the paste over the chicken and mix well, ensuring all the chicken is covered.

Cover and refrigerate for 1-2 hours

When it’s time is up: add olive oil + butter to a large skillet.

Add chopped onion and cook until they have browned and are soft

Add chicken to the skillet + the remaining yogurt mixture in the bowl. Cook for about 15 min or until the chicken is cooked through

Stir in heavy cream and mix well. Continue to cook for 5 more min.

Serve over Basmati Rice & ENJOY!

I love this recipe, it has so much flavor! Next time I make it, I plan on using cashews, I think that it is going to add a mix more creaminess to the mixture. Check out JO Cooks for many more amazing recipes!

Stay safe out there & don’t forget just because we are home does not mean we can’t continue to enjoy delicious meals!

Made with Love,

Hannah

Sourdough Starter

We all have so much time on our hands that it’s the perfect time to try new things. Sourdough bread has been something that is on my mind, but it always seemed out of reach, the starter, the fermentation process. I did not understand anything about it. I figured now was the perfect time to figure out this whole process. King Arthur Flour has the BEST guide for making your own starter, so that is what I am going to share with you. I think the best possible thing you can have in your kitchen when making a starter is a kitchen scale, this thing saved me! Now you can always get some starter from a friend, or beg a bakery for a bit of theirs, but truly what fun is that. Here is the guide that I used to make my starter and eventually, my own bread. My best advice is be patient, this is going to take some time!

Ingredients

To Begin the starter:

  • 1 Cup/113g whole rye or whole wheat flour
  • 1/2 Cup/113g cool water

To Feed starter

  • 1 Cup/113g unbleached All-purpose flour
  • 1/2 Cup/113g cool water (if the house is warm) or lukewarm water (if house is cold)

Let’s Get Fermenting

Day 1: start the process by combining the whole wheat flour with cool water in a non-reactive container. Glass is recommended & what I used as well. Be sure that whatever you store it in the starter has room to grow. Stir all the ingredients together and cover. Let the container sit at room temperature/70 degrees for 24 hours.

Day 2: Some bubbling my start appearing on the sides of the container. Now discard about 1/2 cup/4oz of the starter. Add what is left of the starter to 1 cup/113g of unbleached all-purpose and 1/2 cup/113g cool or lukewarm water depending on your house temperature. Mix well & let the mixture rest again for 24 hours.

Day 3: MORE ACTIVITY, there should be some bubbling and it may even start to smell a little bit differently now, THIS IS GOOD! This is soon going to get repetitive, but you are now going to move to 2 feedings in a day. This starter is now your new pet!

Discard all but 1/2 cup/4oz and combine with the 113g unbleached and 113g water. Mix & cover like usual. This time however, you are going to repeat the step in 12 hours.

Day 4: Discard all but 4oz/1/2 cup and combine with 113g of unbleached flour and water. Feed again in 12 hours

Day 5: At this point your starter should have doubled in volume, there will be lots of bubbles, and a very different smell than when you started. Repeat the same steps you completed in Day 4 until the starter has risen enough.

If your starter has risen enough feed it one more time before using what you need to make the bread. One thing I have to say is do not worry about this being perfect. There were times that I forgot to feed the starter twice, or I didn’t do it at the same time. Trust me it all works out, it will just make the process a little longer! Store the starter in its permanent container and place in the fridge. Feed once a week with the 113g flour and water.

I hope this guide is helpful, please check out King Arthur’s guide as well for any extra tips! This process is very rewarding once you realize that you were able to make your own sourdough at home! It’s no easy task & you should be proud!

Made with Love,

Hannah

Roll Your Own Sushi

It makes it hard to get our favorites when all the restaurants are closed. But do not fear, you can make a lot of your favorites at home. Sushi can seem daunting, but really it is one of the easiest meals you can prepare to impress your friends, over Zoom meetings.

The ingredients for the filling is entirely up to you. I’m going to list a few of my favorites.

Ingredients

  • Sushi Rice
  • 1 TBSP Rice Vinegar
  • Nori, Seaweed Paper
  • Cucumber
  • Cream Cheese
  • Imitation Crab sticks
  • Avocado
  • Bamboo Roller

Let’s Get Cooking

Cook the rice following the bag’s directions. Once fully cooked, let cool and add about a TBSP of rice vinegar.

While the rice is cooking slice the ingredients into long strips.

Lay a seaweed sheet on the bamboo roller. Scoop rice onto the sheet. Wet our hands to spread around the rice.

Create your own combos of ingredients like, cucumber + cream cheese or crab + avo + cream cheese.

Once you have all your ingredients in a row, grab the end of the bamboo sheet and fold over the ingredients. Continue to roll the seaweed until there is no seaweed left.

Slice the roll to desired thickness.

It’s as easy as that!

Serve with soy sauce and wasabi!

Practice your skills during this quarantined time to share with all your friends when we no longer have to be 6ft apart!

Made with Love,

Hannah

“Do the Brussel”

The things that I always reach for when I am feeling down is cartoons and food. It’s only fitting that one of my favorite cartoons is Bob’s Burgers. I have the cookbook based off the show and it has some of the best burgers out there! So due to us being stuck inside and down in the dumps I thought I would share one of my new favorites from the cookbook!

Ingredients

  • 1/2 lbs Bacon
  • 1 lbs Ground Beef
  • 1/3 lbs Brussel Sprouts, thinly sliced
  • 1/4 cup Shelled Pistachios, roughly chopped
  • 4 Buns
  • Green Leaf Lettuce
  • Sour Cream

Let’s Get Cooking

Cook the bacon on the store in a large frying pan over low heat. Cook bacon until it’s crispy (But not too crispy). I diced up the bacon but you can also keep it in full strips.

While bacon is cooking, thinly slice the brussel sprouts and chop the pistachios.

Remove bacon from the pan and throw the sliced brussel sprouts into the bacon fat. Increase the heat to medium high.

As the sprouts start to brown, add the pistachios and stir. Remove from heat and set aside.

Season beef with salt and pepper. Form patties and cook burgers in the same pan to desire doneness, I prefer medium-rare but you do you.

Let’s plate

To build the burger I recommend following the Bob’s Burgers Cookbook to a T. This is how to build your burgerss:

Bottom bun, Lettuce, Burger, Bacon, Brussel Sprout mixture, sour cream, and top bun.

The whole family loved this burger, personally, the sour cream just tied it all together. You also don’t feel so bad about eating a giant burger when there are some brussel sprouts on it!

The burger also goes amazingly well with homemade fries, which are coming in a blog post soon!

Let me know if you try this burger out and what you think! If they go well I am happy to share more of the amazing recipes.

Made with Love,

Hannah