Tag: Dinner recipes

Dill & Lemon Sourdough Loaf

Categories bread, Fermentation, Recipes, sourdough1 Comment on Dill & Lemon Sourdough Loaf

I have so much dill in my garden now that I don’t know what to do with it! I usually plant it for my homemade pickles but I wanted to find ways to incorporate it into other dishes. I decided that adding dill to my sourdough loaf would be a perfect start to using up my harvest. All I could think about was making BLTs on homemade bread. I loved how the dill and lemon highlighted the sourness of the bread. This might be my new go-to summer loaf! I used Sourdough by Syd recipe on TikTok – I make the perfect loaf with it every time!

Ingredients

  • 300g Water
  • 175g Active Sourdough Starter
  • 450g Bread Flour [I used bread flour and whole wheat just because I did not have enough bread flour]
  • 10g Sat
  • 1 Bunch of dill, chopped
  • 1 Lemon, zested

Let’s Get Baking

In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

After the initial hour, uncover the dough and add in the dill + lemon. Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

Time to shape! On a place your dough on a floured surface. Pull out the edges of the dough to create a rectangle. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

Preheat the oven to 500°F and put your Dutch oven in the oven while it preheats. Place your dough on a piece of parchment paper and score the bread to release the steam. Carefully remove your Dutch oven once the oven has preheated and place your dough inside. Cover with the lid and bake at 500F for 20 minutes. After the initial 20 minutes, reduce the heat to 475°F and bake for another 25 minutes.

Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

I would love to hear about all the creations you make with this bread! What are your favorite dill recipes?

Made with Love,

Hannah

“Eggers Can’t be Cheesers” Burger

Categories burgers, RecipesLeave a Comment on “Eggers Can’t be Cheesers” Burger

My mom and brother came to stay with me and assisted in redecorating my apartment, and I returned my gratitude in the form of a cheeseburger. I really think that is the best currency out there. This burger features a beautiful sunny-side up egg on top of a perfect cheeseburger. I am all for a runny egg. I know it grosses people out, but they are hugely missing out on something so delicious, and they should just get over it.

Ingredients

  • 1 LB Ground Beef
  • 8 Slices American Cheese
  • 4 Large Eggs
  • 4 English Muffins
  • Green Leaf Lettuce
  • Your fav Hot Sauce
  • Butter

Let’s Get Cooking

Make four patties, season both sides with salt and pepper, and cook the burgers to your desired doneness. When they’re almost done, top with cheese [ 2 slices per burger]. Cover the pan to help melt the cheese.

In a large frying pan, cook your eggs sunny-side up. Toast your English Muffins.

Build your Burger: Spread a little bit of butter on your English muffins. Bottom muffin, lettuce, cheeseburger, egg, hot sauce, and top muffin.

Be sure to have EXTRA napkins, I recommend a bib!

Made with Love,

Hannah

“A Cheesus is Born” Burger

Categories RecipesLeave a Comment on “A Cheesus is Born” Burger

I am not a mushroom gal. However, sometimes we do things we don’t want to because we love someone. This would not have been my choice as our next burger, but I went with it since my mother and brother love mushrooms. This is your classic mushroom Swiss burger. The only thing that kept me from vetoing this burger altogether is that it is topped with brown gravy, because gravy makes everything better.

Ingredients

  • 3 cloves garlic, coarsely chopped
  • Butter or olive oil
  • 1 10-ounce package button mushrooms, sliced
  • 1 cup brown gravy (canned, homemade, or from a mix)
  • ¼ cup brown mustard
  • 1 pound ground beef
  • 2 Roma tomatoes, seeded and diced
  • 4 slices Baby Swiss cheese
  • 4 slices Jarlsberg cheese or Provolone
  • 4 buns
  • Boston or green leaf lettuce

Let’s Get Cooking

In a skillet, sauté the garlic in a little butter or oil over medium-high heat just until fragrant. Turn the heat down to medium and add the mushrooms and a bit more butter or oil. Cook these slowly to soften them up and draw out their liquids.

Once your mushrooms are starting to brown, raise the heat to high till the liquid evaporates. Throw in your diced tomatoes and sauté briefly. Set aside. Heat up your gravy and make sure that it is hot for plating.


Gently mix the mustard into the beef. Cook the patties as you normally would.

Put a bit of your mushroom-garlic-tomato mixture on top and then add one slice each of the Swiss and the Jarlsberg/Provolone Cheese.

Build your Burger: Bottom bun, lettuce, cheesy-mushroom burger, more mushrooms, gravy, top bun.

Make sure you use that extra gravy for your French fries!

Made with Love,

Hannah

French Onion Pasta

Categories Recipes2 Comments on French Onion Pasta

I have been seeing French Onion Pasta EVERYWHERE, and I finally got the opportunity to make it. If you love French Onion Soup, I strongly recommend this dish. It’s sweet with the caramelized onions, it’s savory with the beef broth and gruyere, it’s everything you want in a pasta dish. Make sure you don’t rush it and give yourself some time to let those onions caramelize. At first, you’re going to think, I don’t need 3 large onions chopped, but yes you absolutely do!

Ingredients

  • 500 grams pasta of choice, I used Rigatoni
  • 2 tbsp olive oil
  • 1/3 cup butter
  • 3 garlic cloves, minced
  • 3 large yellow onions, sliced
  • 1 tbsp Worcestershire
  • 1/2 cup dry white wine, like a chardonnay
  • 6.5 cups beef stock
  • 1/2 cup heavy cream
  • 1/4 tsp black pepper
  • 1 TSP Dried Thyme
  • 1 cup gruyere, shredded

Let’s Get Cooking

Start with slicing your onions and set aside. In a large deep pan, add your olive oil and butter and set to medium heat. Add your onions and begin sautéing for at least 30 minutes, stirring frequently. Turn the heat to low to prevent them from burning and to ensure they caramelize. Be patient with this, it may take longer than expected!

Once your onions are caramelized and a deep brown color, add your garlic + nutmeg + pepper + fresh thyme and sauté for an additional 2 minutes. Deglaze the pan with your white wine + Worcestershire, scrapping all bits from the bottom of the pan. Let simmer for 1-2 minutes, or just until the wine is reduced by half.

Add your pasta and beef broth, ensuring the broth just covers the pasta. Cover and let simmer on medium heat for 10-12 minutes, or until the pasta is cooked and the broth has been absorbed.

Remove from heat, carefully add your heavy cream + shredded gruyere, and mix until combined, making sure to scrape up all the onions.

Serve immediately & top with more cheese if you’d like!

Made with Love,

Hannah

Dad’s Jambalaya

Categories Recipes3 Comments on Dad’s Jambalaya

I am so excited to share that I got my grubby little paws on my dad’s jambalaya recipe. Jambalaya is one of my FAVORITE meals ever and I finally have been present to observe the process from behind the curtain. Marky Mark makes some edits to the recipe – like doing half sweet half hot sauage – you could do 2LB of one or the other if you prefer. He stressed that the most important part of the recipe is making your own chicken broth, or ‘liquid gold’ as he calls it. Plan for two days to make this, so you can make the broth the day before. Makes about 8-10 servings but I don’t recommend sharing. I also highly recommend asking your loved ones for their recipes, food strengthens connections.

Ingredients

Chicken Broth:

  • 1 small fryer chicken
  • 1 rib celery with leaves
  • 1 onion, halved
  • 1 clove garlic

Jambalaya:

  • 2 cups long grain rice
  • 1 LB Ground Italian sausage
  • 1 LB Ground Hot Sausage
  • ½ stick butter
  • 1/2 cup chopped yellow pepper
  • 1/2 cup chopped red pepper
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 (6-ounce) can tomato paste
  • 1 large bay leaf
  • ¼ teaspoon thyme
  • 2 teaspoons salt.
  • ½ teaspoon pepper
  • ¼ teaspoon Tabasco
  • 1 cup chopped yellow onion
  • Shredded chicken

Let’s Get Cooking

In a large pot, cover chicken with water; add celery, onion, garlic; boil until tender, about 1 hour. Reserve stock.

Remove chicken meat from bones once cooled and reserve. In 5 cups stock, cook rice until all liquid is absorbed, about 25 minutes.

In a Dutch oven, cook the ground sausage until cooked thoroughly about 5-8 minutes. Remove meat. Add butter to pan and sauté onion, pepper, and parsley until tender, about 3 minutes. Add chicken abd sausage; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco. Add cooked rice and mix thoroughly. Cook over low heat for 15 minutes, sitrring frequently.

Remove the bay leaf and serve.

Made with Love,

Hannah

Hannie’s ‘Perfect’ Steak with Creamy Blue Cheese Sauce

Categories Recipes1 Comment on Hannie’s ‘Perfect’ Steak with Creamy Blue Cheese Sauce

I love making myself a delicious dinner. It is an act of self-love. I choose the best ingredients, pick out a delicious wine, and treat myself to a meal I don’t always get [but I think about regularly]. For me, a Steak dinner with all the trimmings is the epitome of deliciousness: good quality steak, creamy blue cheese sauce, a buttery baked potato, and some sort of vegetable. Make it for yourself or share it with someone you love but make sure you really love them because after this meal you won’t be able to get rid of them. Shout out to Spruce Eats for additional guidance on the blue cheese sauce.

Ingredients

Steak

  • One good quality Steak [I prefer a ribeye of sorts]
  • 2 TBSP Butter
  • Fresh Rosemary
  • 2 Garlic Cloves, Finely Minced
  • Salt & Pepper
  • Cast Iron Pan

Blue Cheese Sauce

  • 1/2 Cup Heavy Cream
  • 1/3 LBS Blue Cheese, crumbled [Now you can get all sorts of different blue cheeses like Roquefort, Gorgonzola]
  • 1 TSP Worcestershire Sauce
  • Cracked Black Pepper

Let’s Get Cooking

Remove your steak from the fridge, season each side with salt and pepper, and let rest on the counter for 30 minutes.

While the steak is resting, make your blue cheese sauce

In a small saucepan, pour in the heavy cream and simmer on MED-LOW for about 3-5 minutes, continue to stir constantly. Add in half of your blue cheese and stir until the large crumbles have broken down and the sauce has thickened slightly. Add in the Worcestershire sauce and stir until completely mixed. Stir in the rest of the blue cheese + cracked black pepper, turn off the heat, and remove the pan from the heat. Warm to serve.

Once your steak has rested, grab your cast iron and melt your butter on LOW. Before adding in your steak, add in your herbs and minced garlic and allow to saute for 1 minute. Place your steak in the pan and sear on MED-HEAT for 5 minutes [if going for MED-RARE], basting the steak with the butter and herbs. Flip the steak and repeat the same process for 5 minutes. Cook for a longer time if you would like a more well-done steak.

Remove steak from the pan and allow to rest on a cutting board for about 10 minutes.

Serve your steak with the blue cheese sauce and any additional delicious accouterments.

Made with Love,

Hannah

Nashville Hot Chicken Pizza

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I have this Habanero Hot Honey from Akron Honey and I have been dying to use it! Akron honey is a local business that has the best honey & I love their seasonal flavors. I knew I wanted to make a pizza with it but I wanted to go a little extra with it. I got some inspiration for a Nashville Hot Chicken pizza but I decided that I wanted to make it my way. My way includes brining the chicken breast in pickle juice for 4-6 hours, a ranch base for the sauce, and using a homemade sourdough crust. If you want to make your own crust be sure to start a day early!

Ingredients

The Chicken

  • 1 Chicken Breast, cubed
  • 1 Cup Pickle Juice
  • 1 Cup All Purpose Flour
  • 1 Egg
  • 1/4 Cup Milk
  • 2 TSBP Your Favorite Hot sauce
  • 2 Cups Panko Bread Crumbs
  • 1/2 TBSP Chili Powder
  • 1/2 TBSP Paprika
  • 1/2 TBSP Garlic Powder
  • Salt & Pepper

The Pizza

Let’s Get Cooking

Brine your chicken breast in pickle juice for 4-6 hours.

Afterwards, Rinse and cube. Prep your dredge. In one bowl, combine flour + salt + pepper + chili powder paprika + garlic powder. In another bowl, whisk together egg, milk, and hot sauce. Finally, pour the panko bread crumbs onto a plate.

Time to dredge your chicken. Start by dredging the chicken in flour, then the egg mixture, and finally, in the panko. Once all coated, place on a lined baking sheet and place in the fridge for 30 minutes.

After the 30 minutes, air fry the chicken in batches at 400F for 15-20 min. Once all cooked, toss in the Nashville hot sauce.

Preheat the oven to 375F.

Place your pizza dough on a prepared pan. Spread ranch on the dough, then add sliced red onions, the cooked chicken, pickles, and blue cheese crumbles. Top with mozzarella cheese and bake for 25-30 minutes. Remove from the oven and drizzle over the hot honey & extra Nashville hot sauce.

Resist the temptation and wait a few moments before biting into this deliciousness so you don’t burn off your taste buds!

Made with Love,

Hannah

Spicy Potsticker Soup

Categories Recipes2 Comments on Spicy Potsticker Soup

My dog, more like little brother, Cooper crossed the rainbow bridge early in December. I am so grateful for the 15 years we spent together but it has not made the loss any less devastating. My grief brain has made it hard to complete any one task and I end up looking lost with many unfinished projects. Cooking is always something that is grounding for me and though it has taken some time to get my appetite back, there is nothing like a comforting soup when you are feeling sad. This spicy potsticker soup was helpful for me to take some time to care for myself and it was not a complicated recipe for a weeknight meal.

Ingredients

  • 3 TBSP Sesame Oil
  • 2 TSP Fish Sauce
  • 1 Bok Choy, greens chopped
  • 2 Shallots, chopped
  • 1 Cup Sliced Mushrooms
  • 2 Garlic cloves, minced
  • 1 Inch Fresh Ginger, peeled and grated
  • 6 Cups Chicken Broth
  • 3 TBSP Soy Sauce
  • 2 TBSP Rice Vinegar
  • 20-30 Frozen Wontons/Dumplings/Potstickers
  • Chili Oil, I love Lao Gan Ma

Let’s Get Cooking

Heat 2 TBSP sesame oil over MED-HIGH heat in a large pot, add in the bok choy and cook for about 4-5 minutes. Remove and transfer to a plate

Add the remaining 1 TBSP of sesame oil to the same pot. Add in the mushrooms + shallots + garlic + ginger. Cook for 3-5 minutes, until fragrant. Stir in the broth and bring to a boil. Add in the wontons and cook until the float, about 2-3 minutes. Stir in the bok choy + soy sauce + rice vinegar + fish sauce. Remove from heat.

Serve in bowls and top with the chili oil.

Made with Love,

Hannah

Cracked Pepper Pasta with Spicy Sausage, Spinach, & Sundried Tomatoes

Categories Recipes1 Comment on Cracked Pepper Pasta with Spicy Sausage, Spinach, & Sundried Tomatoes

I have been scrounging around in my kitchen because I do not have the motivation to do a full grocery hull even though I should. Instead, I have been attempting to make new creations out of the ingredients I have and this may be one of my favorite things I have come up with. This cracked pepper pasta is perfect for a weeknight meal or meal prep for the week! This recipe is written out as a single serving as I am a single person so feel free to tweak as needed!

Ingredients

  • 1 Serving Pasta of your choosing, cook per package instructions
  • 1 Hot Italian Sausage Link
  • 1.5 TBSP Black Pepper Boursin Cheese
  • 1/2 Cup Spinach
  • 1 TBSP Sun-Dried Tomatoes
  • 1/2 Cup Reserved Pasta Water
  • Salt + Pepper

Let’s Get Cooking

Cook your pasta per package instructions, reserve 1/2 Cup of pasta water.

In a large skillet brown your sausage, making sure to break it down into small pieces. Once mostly browned add in the 1 TBSP of sun-dried tomatoes.

When the sausage is fully cooked add in the reserved pasta water + 1/2 cup spinach and cook until the spinach is wilted. Stir in the 1.5 TBSP of bourisn cheese and simmer until the sauce as thicked.

Stir in your pasta and ensure that it is fully coated.

Serve immediately and enjoy!

Made with Love,

Hannah

Butternut Squash & Sausage Pasta

Categories Recipes1 Comment on Butternut Squash & Sausage Pasta

Fall is officially here and I could not be happier. I love nothing more than being cozy, snuggled up, with a hearty and comforting meal. In trying out some new recipes this year I stumbled across a few recipes for butternut squash pasta and I figured I had to try it, and I had these super cute Halloween-shaped noodles.

Ingredients

  • 2 1/2 Cups Butternut Squash, cubed
  • 1 Yellow Onion, chopped into halves then quartered
  • 3 Garlic Cloves
  • 2 TBSP Olive Oil + 1 TBSP
  • 1/2 Cup Chicken Broth
  • 16 oz Hot Italian Sausage
  • 2 TBSP Butter
  • 1 TBSP Dried Sage
  • 1/2 TSP Nutmeg
  • Salt + Pepper
  • 1/4 Cup Parmesan
  • 1lb Pasta, cooked according to package
  • 1/4 Cup Pasta water

Let’s Get Cooking

Preheat the oven to 400F.

Place butternut squash + onion + whole garlic cloves on a baking sheet. Toss with 2 TBSP of olive oil and toast for 15-20 minutes.

Once roasted, add to a blender + 1/2 Cup chicken broth and blend until creamy.

Cook the pasta according to package instructions. While the pasta is cooking add the remaining 1 TBSP of olive oil and cook the sausage. Remove and set aside.

In a large skillet, turn the heat to MED-LOW and add in butter. Once it begins to melt add in the 1 TBSP of sage and cook until fragrant. Add in the squash puree + salt + pepper + 1/2 TSP nutmeg. Slowly add in the reserved pasta water and allow to thicken up. Add in cooked pasta + cooked sausage + parmesan and toss to coat.

Serve immediately & enjoy!

Made with Love,

Hannah