White Lasagne Soup

You are probably asking yourself, wtf is white lasagne soup. To explain, it’s not made with a tomato base, instead, it’s made with coconut milk, giving it a more creamy color rather than red, and well, tomato-ey. Also, I know the cover photo isn’t exactly the most appetizing photo you have ever seen, but get over it and just try it for yourself. The recipe is from Half-Baked Harvest, and she makes an important point that I did not follow. If you are making the soup for the week, store the cooked noodles separately, that way they don’t soak up all the broth the way mine did as you can see in the lovely photo.

Ingredients

  • 2 TBSP Salted Butter
  • 2 TBSP All Purpose Flour
  • 1 Yellow Onion, Chopped
  • 2 Cups Mushroom, sliced
  • 2-4 Garlic Cloves, minced
  • 2 TBSP Fresh Thyme Leaves /2TSP Dried
  • 1 TBSP Fresh Basil/ 1 TSP Dried
  • 2 TSP Dried Oregano
  • Red Pepper Flakes
  • Salt + Pepper
  • 6 Cups Low Sodium Chicken Broth
  • 3/4 LBS Chicken Breast
  • 8 Lasagne Noodles, broken into pieces
  • 4-6 Cups Spinach, roughly chopped
  • 1 Cup Canned Coconut Milk or heavy cream
  • 1 Cup Shredded Provolone Cheese
  • 1/2 Cup Grated Parmesan
  • 2 oz. Proscuitto Torn

Let’s Get Cooking

Melt the butter + flour in a large pot. Cook about 1-2 min until the butter is melted. Add in the onion + mushroom + thyme + basil + oregano + garlic and stir to combine.

Add in the chicken broth + uncooked chicken + red pepper flakes + salt + pepper. Cover and cook on MED-HIGH for about 20-25 min or until the chicken is cooked. Remove the chicken, shred it, and add it back to the soup.

While the chicken is cooking, preheat the oven to 350F and bake the prosciutto in a single layer until crisp, about 10-15 minutes.

Bring the soup to a boil and add in the noodles + spinach + coconut milk/cream. Cook until the noodles are soft, about 8 minutes. Stir in the cheeses.

Serve the soup topped with the crispy prosciutto.

Made with Love,

Hannah

Chicken & Autumn Veggie Skillet

When the seasons begin to change it is super important to begin utilizing vegetables that are being harvested during the season. This recipe is a take on the whole, one sheet pan meals, but instead, it’s all done in a big cast-iron skillet. The recipe comes from Well Plated, and it is perfect for work lunches. The recipe does call for bacon, but I took it out. Bacon can overpower a lot of dishes and this being with seasonal vegetables I wanted them to shine!

Ingredients

  • 1TBSP Olive Oil
  • 1 LB Chicken Breast, cut into bite sized cubes
  • 1 TSP Kosher Salt
  • 1 TSP Black Pepper
  • 3 Cups Brussel Sprouts, quartered
  • 1 Medium Sweet Potato, peeled and cut into cubes
  • 1 Medium Onion, chopped
  • 2 Granny Smith Apples, peeled, cored, and cut into 3/4 inch cubes
  • 4 Garlic Cloves, minced
  • 1/2 TSP Dried Thyme
  • 1 TSP Ground Cinnamon
  • 1 Cup Reduced Sodium Chicken Brother

Let’s Get Cooking

In a large skillet, heat the olive oil. Once hot add in the chicken + salt + pepper. Cook until all the chicken is browned. Remove from the skillet and place on paper towels.

Reduce the heat to low and add in a little extra olive oil. Add in the brussels sprouts + sweet potatoes + onion + salt. Cook until the onions begin to get translucent.

Stir in the apples + garlic + thyme + cinnamon. Mix well and then add in half of the broth. Cook until it evaporates, add in the remaining broth, and cook for about 2 more minutes.

Serve on its own or over rice.

Made with Love,

Hannah

Texas Chainsaw Massa-Curd Burger

IT’S HALLOWEEN, cue the bats and the ‘Ghost Busters’ Theme song. It’s been a little while since I did a Bob’s Burger recipe and I thought it was fitting due to both my & Linda’s love of the holiday. This burger has everything you need, cheese, HEAT, and homemade ketchup. There is also that added element of fear when cutting up fresh habanero’s. As a warning, PLEASE be careful with habanero’s if you have rubber gloves please do use them and wash your hands, cutting board, and knife immediately after touching them. This is not an exaggeration, those buggers will ruin your day in a SECOND. With that being said, let’s get into it.

Ingredients

  • 1 Medium White Onion, chopped
  • Olive Oil
  • 1/2 Cup Minced Fresh Ginger
  • 3 Cloves Garlic, minced
  • 1/2 Cup Red Wine Vinegar
  • 1/2 Cup Brown Sugar
  • 28 oz. Can Crushed Tomatoes
  • 1 LBS Ground Beef
  • 4 Habaneros, or to taste, stemmed, seeded, and chopped
  • 2 Cups Fresh Cheese Curds
  • Boston Leafe Lettuce
  • 4 Burger Buns

Let’s Get Cookin’

Saute the chopped onion in a large pan with some olive oil over MED-HIGH heat, just until they get soft. Turn heat to low, and add in ginger + garlic, cook until the onions are translucent.

Turn the heat back up to MED-HIGH and add vinegar + brown sugar, stir until the sugar is dissolved. Add in the tomatoes and simmer for 30 min, add in salt + pepper. WOW YOU’RE AMAZING YOU JUST MADE KETCHUP. You can blend it if you prefer it smoother, just wait until it cools to do so.

Without touching absolutely anything on your body, mix in the chopped habaneros with the beef and form 4 patties. WASH YOUR HANDS ASAP. Season both sides with salt + pepper and wash your hands again.

Cook the patties to your liking, I do about 6 minutes each side on a hot skillet for Med-Rare. Right before the burgers are done, top with the cheese curds and cover so they get all melty.

Build the burger: Bottom bun, lettuce, burger with melty cheese curds, LOTS of homemade ketchup & top bun.

The book mentions you need to turn to your guests and say this before taking a bite: “Has it oc-curd to you that you’re about to eat one of the best meals of your lives?”

Amazing I know, now go enjoy this spicy burger, that actually is extremely balanced with the cheese and ketcup.

HAPPY HALLOWEEN,

Hannah

Anthony Bourdain’s New Mexico-Style Beef Chili

I know I’ve been talking a lot about soup szn but don’t forget, it’s also CHILI SZN. I love chili, especially all the extra toppings that go along with it. If you are eating your chili plain without any extra cheese, tortillas, and sour cream then you need to reevaluate your life. This recipe from Anthony Bourdain is New Mexico style, ft. no rice, no beans, and a whole bunch of peppers. I couldn’t find Hatch chili’s myself at the store but check out your canned isle, or go with a substitute like Anaheim peppers. This recipe makes your house smell like fall and peppers, what more could you want. Pair with delicious sides like my jalapeño skillet corn bread.

Ingredients

  • 4 Poblano Peppers
  • 1 lbs Hatch Chilis, fresh, frozen, or canned [ or sub in Anaheim pepper]
  • 1/2 Cup All Purpose Flour
  • 2 lbs Beef Chuck, cut into 1-2 in pieces
  • 2-3 TBSP Canola Oil
  • 1 Large Yellow Onion, peeled and coarsely chopped
  • 1 1/2 TSP Cumin
  • 1 1/2 TSP Coriander
  • 1 1/2 Dried Oregano [I used 1 TSP Fresh Oregano]
  • 2 TBSP Tomato Paste or Harissa
  • 1 Cup of Beer
  • 3 Cups Chicken Stock
  • Salt + Pepper
  • Toppings of your choosing: jalapeños, cilantro, sour cream, cheese, tortilla chips

Let’s Get Cooking

Put your oven’s broiler on LOW. Broiler’s low key scare me so I like to keep hawk eyes on them. Place your peppers, poblano’s and hatch (if they are fresh, if canned skip this), on a baking sheet. Place the peppers in the broiler and let the pepper’s skin blacken, turn them as needed. This takes about 15 minutes or so and be sure to keep an eye on them, they can go fast. Remove from oven when done and let cool.

Once cool, remove stem and some seeds along with the blackened skin. Chop the peppers coarsely and set aside.

Place the flour in a large bowl and add in about TBSP each of salt + pepper. Coat the beef in the flour.

In a dutch oven, heat the oil, add in the beef in small batches when the oil gets hot. Let the beef get brown on all sides but do not cook all the way through. Place cooked beef on a plate and finish with the remaining beef.

Once the meat is all cooked, add in the onion + garlic into the hot pan with salt + pepper. Add in a little extra oil if needed. Scrape the bottom of the pan with a wooden spoon while mixing the garlic and onion to get the browned bits on the bottom. After the onion has softened, add the cumin + coriander + oregano and cook for about 2 more minutes.

Stir in the tomato paste and then the beer. Bring this up to a boil and allow the liquid to reduce, you will know it’s done when you don’t smell the beer anymore. Add in the stick and the cooked beef into the pot. Add in the chopped peppers and bring up to a boil. Once boiling, reduce the heat to simmer, cover, and cook for 90 minutes.

Serve however you like once finished, Anthony recommends LOTS of cold beer.

Made with Love,

Hannah

Pappardelle in Saffron Cream

My mom gifted me with a container of saffron and I am trying to use it in the most responsible way. Saffron is so valuable and so freaking expensive so this is only the second recipe I have used it in the about 5 months of having it. I bought saffron noodles from Ohio City Pasta, which if you’re in the Akron/Cleveland area please check them out, and figured they would be perfect to pair with a saffron cream sauce. This recipe is so decadent and delicious, I am so proud of how this turned out and omg I want to eat it all the time now.

Ingredients

  • 1 TBSP Unsalted Butter
  • 1/2 Small Shallot, minced
  • Pinch of Saffron threads
  • 2/3 Cup Heavy Cream
  • 1/4 TSP Fresh Lemon Juice
  • 1/4 TSP Vanilla Extract
  • 4 oz Saffron Pasta/or Pappardelle
  • 2 TBSP Grated Parmesan Cheese
  • 2 TBSP Roughly Chopped Chives
  • 1/2 TSP Grated Lemon Zest
  • Salt + Pepper

Let’s Get Cooking

Salt water & bring to a boil, cook the pasta per directions, slightly under al dente so it can finish cooking in the sauce. Remove 1/4 Cup of the pasta water to save.

Melt butter in a large skillet over MED heat. Add in the shallot & saffron and cook until the shallot is softened. Add in the cream + 1/4 TSP salt + pepper to taste. Increase the heat to MED-HIGH and let the sauce thicken and simmer. Stir in the lemon juice + vanilla.

Transfer the cooked pasta to the sauce + the 1/4 Cup pasta water. Stir in the parmesan + chives.

Transfer into a bowl & top with lemon zest and a few more chives.

Savor this meal, please.

Made with Love,

Hannah

Homemade Chicken Tenders

Chicken tenders are a childhood classic, they are like that baby blanket we still sleep with because we just can’t seem to let them go. Though you can buy them pre-frozen in the store [no shame] you can make them just as easy at home, with a little extra clean up. I prefer panko breadcrumbs for these, it adds to the texture and gives you that crunch.

Ingredients

  • 1 Cup Panko Bread Crumbs
  • 1 TSP Chili Powder
  • 1/2 TSP Garlic Powder
  • Chicken Tenders
  • 2 Eggs
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 375F. Combine the panko + chili powder + garlic powder + salt + pepper.

Crack the egg in the bowl to make an egg wash.

Dip the chicken in the egg wash, then coat in the panko bread crumbs. Line on a baking sheet.

Cook in the oven for about 20-25 minutes.

Enjoy warm and with whatever condiments you love most.

Made with Love,

Hannah

Steak Sandwich

Truly, is there anything better than a steak sandwich? It makes it 100x better when it’s homemade and used with bread that you made yourself. But it does not even have to be that extra. Most likely you have these ingredients hanging around in your fridge/pantry so why not make it into something beautiful.

Ingredients

  • 2 Slices of your fav bread (sourdough)
  • 1LB Bottom Round Steak
  • Pickles, sliced
  • Mayo, enough to spread on the bread
  • 1 Slice Provolone Cheese
  • 1/4 Cup Onion, sliced
  • 1 TBSP Butter
  • 1 Garlic Clove, diced
  • 1/4 Cup Worcestershire Sauce
  • Salt + Pepper

Let’s Get Cooking

Melt your TBSP of butter into a small pan. Add in the onions and begin to caramelize, this is a long process so if you don’t want to wait just saute them. If you would like to caramelize, let the onions cook in the butter on low for about 30-40 minutes.

While the onions are cooking marinate the steak. Season the steak on both sides with salt and pepper. In a small bowl, add in the Worcestershire sauce + garlic + steak. Let marinade for about 20 minutes.

Heat up about 1/2 TBSP of olive oil in a large pan. Add in the steak and cook about 4 minutes on each side for med-rare. Let the steak cool, then cut against the grain into strips.

Add the steak back into the pan with the heat on low, add on the cheese, and cover with a lid. Add a little extra water to create steam to melt the cheese.

Once the steak is ready, toast your bread and lightly coat one slice with mayo, add on the sliced pickles, steak, then caramelized onions.

Serve with french fries or whatever side you desire.

Made with Love,

Hannah

30 Minute Spicy Butter Chicken

After taking a week [or two] off for my birthday we are back with some new recipes! This recipe is from Half Baked Harvest who if you don’t know about, you’re missing out on some amazing recipes. I will say, be prepared, this recipe packs some heat, so be careful and maybe don’t make the mistake in taking this to work for lunch like I did.

Ingredients

  • 2 lbs Chicken breast/thighs, cut into bite-sized pieces
  • 1/4 Cups Plain Greek Yogurt
  • 6 Cloves Garlic, minced
  • 2 TBSP Ginger
  • 2 TSP + 1 TBSP Garam Masala
  • 2 TSP Cumin
  • 1 TSP Turmeric
  • 1-2 TSP Cayenne
  • Salt + Pepper
  • 2 TBSP Olive Oil
  • 4 TBSP Salted Butter
  • 1 Large Yellow Onion, chopped
  • 1-2 TSP Crushed Red Pepper Flakes
  • 1/2 Cup Tomato Paste
  • 1 14oz Can Full Fat Coconut milk/ 1 Cup Cream
  • 1/2 Cup Fresh Cilantro, roughly chopped
  • Steamed rice/naan

Let’s Get Cooking

Toss together chicken + yogurt + 3 garlic cloves + 1 TBSP ginger + 2 TSP garam masala + 1 TSP cumin + 1/2 TSP turmeric + 1 TSP cayenne + 1 TSP salt in a large bowl and let sit for 5-10 minutes. I let mine sit for about 2 hours in the fridge.

Heat your oil in a large skillet over MED-HIGH heat. Add in the chicken and any of the remaining paste and sear on all sides, about 2-4 min each side. The chicken will finish cooking in the sauce. Add in 1 TBSP of butter and toss to coat the chicken. Remove the chicken from the skillet.

In the same skillet add in the onion and cook until softened. Add in 2 TBSP butter + 3 garlic cloves + 1 TBSP ginger + 1 TBSP garam masala + 1 TSP cumin + 1/2 TSP turmeric + 1/2 TSP cayenne + pinch of chili flakes + salt + pepper. Cook until you begin to smell all the spices, it will take over the kitchen. Add in the tomato paste and cook for another 3-4 minutes.

Reduce heat to low and add 1 cup water + coconut milk. Stir to combine, making sure the tomato paste is fully incorporated. Cook for about 5 minutes, until the sauce thickens. Add in 1 TBSP of butter. Add in the chicken and cook until the chicken is finished cooking, about 5 minutes. Stir here and there.

Season with salt and pepper and remove from heat. Serve with rice and naan.

Make sure you have a glass of water nearby, it has some spice, but won’t ruin your tongue.

Always Hungry,

Hannah

Chorizo and Kale Soup

It’s February in Ohio, so that means it’s cold, like really freaking cold. It’s been 18 degrees the past week or so and that is just not a fun time. Soup is a cure all and when it’s so cold that you want to die outside, this is the soup for you. I got this recipe from Halfbaked Harvest, and if you haven’t checked out how amazing she is, you need to ASAP. This smoky potato soup has just the right kick to warm you up inside and out.

Ingredients

  • 1 TBSP Extra Virgin Olive Oil
  • 3/4 LBS Smoked Spanish Chorizo, sliced
  • 1 Yellow Onion, chopped
  • 6 Garlic Cloves, Chopped
  • 2 TSP Smoked Paprika
  • 1/4 TSP Cayenne Pepper
  • 4 Small Yukon Gold Potatoes, Chopped
  • 6-8 Cups Low Sodium Chicken Broth
  • 1 Lemon, Juiced
  • Salt + Pepper
  • 4-6 Cups Kale, roughly chopped
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Grated Manchego Cheese

Let’s Get Cooking

Heat the olive oil in a large pot in med-high heat. When the oil is starting to bubble, add in the chorizo and onions. Brown all over for about 5-8 minutes. Add in the garlic + paprika + cayenne stir and cook for about another 2 minutes. Add in the potatoes and toss to coat. Add in the chicken broth and lemon juice, season with salt + pepper. Simmer for med-high heat for about 15-20 minutes, until the potatoes are fully cooked.

Remove 1/2 cup of potatoes from the soup and mash/blend them. Stir the mashed potatoes back into the soup with the kale + milk + manchego cheese. Cook until the kale has started to wilt a little for about 10 minutes.

Remove from heat and serve with some crusty bread.

Always Hungry,

Hannah

Homemade Hibachi

I freaking love hibachi, the food just tastes better when it’s made on a flat grill I guess. I have not been able to go to hibachi since this whole COVID thing so I figured I would try and tackle the challenge of making it at home. This is for a single serving, since I cook for one so if you need it for more people just bump up those numbers. It’s a super easy recipe and a lot less stressful than trying to catch broccoli in your mouth in front of all your friends and strangers.

Ingredients

  • 1 Chicken Breast, cubed.
  • 2 Garlic Cloves, diced
  • 1/2 TSP Butter
  • Black Garlic Salt (optional)
  • Hot Sauce
  • Soy Sauce
  • 1 egg, scrambled
  • 1 Onion, cut into thick slices
  • Carrots, cut into match sticks
  • Sushi Rice, cooked by package instructions
  • Toppings: Yum Yum Sauce, Edamame

Let’s Get Cooking

I am not very good with measuring shit when I am free-handing it in the kitchen, I gotta get better at that. I apologize. Moving forward, start with cooking the sushi rice and let it cool.

While the rice is cooking, prep your veggies and cut the chicken. Heat a large pan and add the butter and about 3 TBSP of soy sauce. Once the butter is melted add in the chicken. Sprinkle with a little bit of the black garlic salt (if around) and add in the diced garlic + hot sauce. Cook until done and place into a separate bowl.

Place the chopped vegetables into the same pan you cooked the chicken in and cook until soft, feel free to add in a little more soy sauce and pepper. Once the veggies are done, add in the chicken and cooked rice. Make a well in the middle of the rice and add in the scrambled egg. Cook until done and then mix in with the rest of the rice.

Serve in a bowl with your fav toppings like, yum yum sauce, edamame, or whatever you’d like!

Always Hungry,

Hannah