Stuffed Dates – Antoni’s ‘Perfect Bite’

Ever since I’ve had Antoni’s cookbook I’ve wanted to make these dates. I never knew the right time. I just moved into my own apartment and I thought, YES, I CAN MAKE THOSE DATES FOR A HOUSE WARMING PARTY. I know, what a necessary thing to think about when you are moving. Though my housewarming party got canceled due to weather, I still made these dates and enjoyed them on the couch. Antoni’s right, it really is the perfect bite. Salty, sweet, savory, and a multitude of textures as well. See if you agree.

Ingredients

  • 24 Medjool Dates, pitted
  • 1/4 lb Thinly Sliced Proscuitto
  • 3 oz Blue Cheese
  • 24 Roasted Salted Almonds, preferably Marcona

Let’s Get Cooking

Preheat the oven to 375F and line a baking sheet with parchment paper. [ I didn’t have a baking sheet yet so I used a muffin tin & that worked too].

Tear the pieces of Proscuitto lengthwise to get about 24 strips

Cut the dates along the side and stuff with about 1/2 tsp blue cheese and one almond. Gently close the date and wrap with Proscuitto. Place on baking sheet cut side up so the cheese does not melt out.

Bake for about 7-10 minutes until the cheese is bubbling. Let sit for a little before eating, it will be difficult to wait but you don’t want to burn your mouth.

Made with Love,

Hannah

Chicken & Bean Burrito w/ Spicy Pineapple Slaw

I just had a huge move, from living with my best friend since pre-school to living alone. I have never lived alone before so it was a transition. I’m beginning to get back into some resemblance of a routine and part of that is making lunches for the workweek. I found this recipe in Antoni’s new cookbook Let’s Do Dinner and it is the perfect lunch that you can pop in the microwave [ if you want ] and you’re good to go.

Ingredients

  • 2 TSBP + 2 TSP Extra Virgin Olive Oil
  • 1/2 Small Onion, Chopped
  • 2 Garlic Cloves, thinly sliced
  • 1/2 TSP Chili Powder
  • Salt
  • 2 15oz Cans Black Beans, rinsed and drained
  • 1 TSP Grated Lime Zest
  • 2 TBSP Fresh Lime Juice (about 1 lime)
  • 6 Cups thinly sliced napa/green cabbage
  • 1 1/2 Cups cubed Pineapple
  • 1 Large Serrano/Jalapeño pepper, thinly sliced
  • 2/3 Cup Chopped Cilantro
  • 2 Scallions, thinly sliced
  • 2 Cups Shredded cooked chicken, (can use rotisserie chicken)
  • 4 Large Flour Tortillas
  • Hot sauce & Sour Cream (For serving)

Let’s Get Cooking

If you’re eating these at home now, preheat the oven to 400F. If making for the weekly lunches you can skip this part

Heat 2 TBSP of olive oil in a saucepan over MED heat. Add in the onion + garlic and cook until soft. Add in the chili powder + 1/4 TSP salt + beans and cook until warmed through. Stir in the lime zest + juice and remove the beans from heat.

In a large bowl, combine the cabbage + chile + cilantro+ scallions + remaining oil + salt + pineapple.

Lay out a piece of foil and place the tortilla on top. Layer the burrito beans + chicken + cabbage and then tightly roll and wrap in the foil.

If you’re eating these at home, place the burritos in the oven for 15 min.

If you’re eating at work, place it right in the fridge. Be sure to pack a plate or something to unwrap and reheat the burrito in.

Serve with hot sauce & sour cream.

Made with Love,

Hannah

Johnny’s Queso

The real title of this recipe could be “Antoni’s recipe for Jonathan Van Ness’s favorite queso“, but that’s really a mouth full. This is the perfect white queso with some green chilis and chorizo mixed in. It is one of my absolute favorite dips, be careful you may just eat the whole thing on your own. Serve it with tortilla chips, but another good way is serving it with some whole wheat crackers, tastes like a freaking hanky-panky. If you don’t know what a hanky-panky is I don’t think you should read these posts anymore.

Ingredients

  • 1 LB White American Cheese, chopped
  • 1 Cup Whole Milk
  • 2 TBSP Unsalted Butter
  • 1/2 TSP Ground Cumin
  • 1/4 TSP Garlic Powder
  • 1 4.5oz can Chopped Green Chiles
  • 6 oz Fresh Chorizo, casing removed [If I can’t find chorizo I go for any spicy sausage in the store, it’s still delicious]
  • Tortilla Chips & Crackers for serving

Let’s Get Cooking

In a large heatproof bowl combine the cheese + milk + butter + cumin + garlic powder. Fill a medium pot with about 2 inches of water. Bring the water to a gentle simmer. Place the heatproof bowl with the cheese mixture on top and stir gently until the mixture is melted and gently bubbling.

Stir in the green chilis and remove from the heat.

While the cheese is melting, cook the chorizo in a medium skillet over MED-HIGH heat. Make sure to be breaking up the sausage into small pieces. Cook until crispy and remove from heat.

Pour cheese into a serving bowl and transfer chorizo into the cheese mixture using a slotted spoon. Stir in the chorizo and enjoy!

Made with Love,

Hannah

Polish Cabbage Soup

I finally, FINALLY, got Antoni’s new cookbook, Let’s Do Dinner. As always, everything in the book looks so freaking good and I cannot wait to cook my way through it. While looking for a recipe to make for my grandparents, I came across Antoni’s recipe for Kapusniak. This soup focuses on cabbage and all things cabbage. You may be saying, that sounds boring and bland, but that is pretty disrespectful and you should really wait before you judge this dish. If you’re Polish/Slovak/eastern European you know what’s up.

Ingredients

  • 1 TBSP Olive Oil
  • 4 oz Thick cut bacon, cut crosswise
  • 1 Medium Onion, coarsely chopped
  • 1 Garlic Clove, thinly sliced [I did two]
  • 2 Bay Leaves
  • 3/4 TSP Smoked Paprika
  • 1/2 TSP dried Herbes de Provence, or thyme
  • 1 Medium Head Green Cabbage, cored and coarsely chopped
  • 1 28.5oz Saurkraut, do not drain
  • 1 Large Russet Potato, peeled and chopped
  • 1 Medium Carrot, thinly sliced
  • 1 Medium Parnship, thinly sliced, or another carrot
  • 1 qt. Low-Sodium Beef Broth, I only had chicken and that worked well
  • 1/2 Cup Finely Chopped Dill
  • Salt + Pepper

Let’s Get Cooking

The one thing I found super important before starting to cook this dish is to mise en place. Make sure to have all the ingredients prepped and ready.

Heat the oil in a large pot on MED-HIGH heat. Add in the bacon and cook until it’s golden and getting browned around the edges. Add in the onion + garlic + bay leaves + paprika + dried herbs + 1 TSP salt and cook until the onions gets translucent, don’t let the onion brown.

Add in the cabbage and cook it down for about 5 minutes. Add in the saurkraut and the juices + potato + carrot + parsnip + 1/4 TSP salt.

Add in 2 qts of water and then the broth, bring up to a boil. Once boiling, reduce the heat and simmer for about 45-50 minutes. Stir in the the dill and season with salt and pepper.

Made with Love,

Hannah

Antoni’s Farro Bowls

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.

Ingredients

  • 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.

Always Hungry,

Hannah