Tag: Dinner recipes

Barefoot Contessa’s Summer Garden Pasta

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I live & die for any recipe that shows off the fresh ingredients. This Barefoot Contessa Summer Garden Pasta is the ONE. I mean the one and only pasta you need to be making this summer. Not only is it so freaking easy to make, but it also shows off the most beautiful produce that you may just be growing in your backyard right now!!! Since this is a no-cook sauce, you heard me, no cook; be sure to allow the tomatoes to sit the full 4 hours to really infuse that oil and soften up. I made mine with some Ohio City Pasta, which is always a favorite to grab at the Hudson Farmer’s Market, but feel free to use whatever pasta you desire. Barefoot Contessa made this dish for 6, I did enough for just 1 person.

Ingredients

  • 5 Cherry Tomatoes, halved
  • Good Olive Oil
  • 3 Garlic Cloves, minced
  • 5 Large Basil Leaves, julienned + more for serving
  • 1/2 TSP Crushed Red Pepper Flakes
  • Salt + Pepper
  • Single Serving of Pasta
  • Parmesan Cheese

Let’s Get Cooking

In a medium bowl, combine tomatoes + 1/4 Cup Olive Oil + basil leaves + red pepper flakes + salt + pepper. Cover with plastic wrap and set aside at room femp for about 4 hours.

When ready to serve, bring a pot of water with a drizzle of olive oil + salt to a boil. Cook the pasta to al dente according to the package directions. Dain the pasta and add to the bowl with the tomatoes. Top with cheese & extra basil leaves.

I hope after your take your first bite you put your fork down and lean back in your chair in awe of how delicious this dish is.

Made with Love,

Hannah

“Romaines of the Day Burger”

Categories burgers, Recipes2 Comments on “Romaines of the Day Burger”

A Caesar salad with chicken and some french fries is a summer staple for me. That tangy Caesar dressing and those croutons are just so complimentary. Rather than croutons, grab some hamburger buns, and let’s turn this salad into a delicious burger. The best part is, with the leftover romaine and dressing you have, you can make your adored chicken Caesar salad with the leftovers! and yes, Caesar salad dressing is made with anchovies, so just get over it, you’ve been eating it this whole time anyways.

Ingredients

  • 1 2oz Tin or Jar Anchovies packed in water
  • 2 TSP Garlic, minced [I used 2 cloves]
  • 1 TSP Dijon Mustard
  • 1 TSP Worcestershire Sauce
  • 1 Cup Mayo
  • 1/2 Cup Parmesan Cheese, finely grated
  • 3 TBSP Lemon Juice
  • 1 TBSP Olive Oil
  • 1 LB Ground Beef
  • 4 Hamburger Buns
  • 1 Head Romaine Lettuce, leaves chopped

Let’s Get Cooking

Grab your food processor and dump the tin of anchovies and the water in, blend into a paste.

In a small bowl, combine 3 TSP of the anchovy paste + garlic + mustard + Worchestershire + mayo + parmesan + lemon juice + olive oil. Set aside, I let mine sit for about 3 hours in the fridge, you don’t have to let yours sit that long!

Mix the remainder of the anchovy paste in with the beef and form 4 patties. Season both sides with salt & pepper and cook the burgers according to your desired doneness.

BUILD YOUR BURGER: Bottom bun, chopped romaine, burger, Caesar dressing, top bun.

Made with Love,

Hannah

Sheet Pan Chicken Gyros

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I ADORE Halfbaked Harvest. She makes the best recipes, that at first glance seem complicated, but when you get down to it, they are easy & so freaking delicious. I made these gyros over the last week, and being one person, I had them for dinner multiple nights in a row. Usually, I get bored with eating the same thing over and over again, but I was excited for dinner every night! Tiegan uses feta in her tzatziki, I did not have any & it turned out delicious, but feel free to add it if you like! Don’t forget to set some time aside so the chicken can marinate! For serving, I added lettuce, homemade pickled red onion, and dill.

Ingredients

  • 1/3 Cup Plain Yogurt [She calls for full fat, but I used low-fat and it worked perfectly]
  • 1/4 Cup Olive Oil
  • 1 1/2 LBS Boneless, Skinless, Chicken Thighs, or Breasts, cubed
  • 1/4 Cup Lemon Juice
  • 6 Garlic Cloves, chopped
  • 2 Shallots, chopped
  • 1 TBSP Smoked Paprika
  • 1 TBSP Oregano
  • 1 TSP Turmeric
  • Red Pepper Flakes
  • Salt & Pepper
  • Pitas or Naan, warmed

Tzatziki

  • 8 oz Feta Cheese
  • 1/4 + 1/3 Cup Greek Yogurt
  • 2 Garlic Cloves, grated
  • Juice from 1 Lemon
  • 1/2 Large Cucumber, shredded
  • salt

Let’s Get Cooking

In a bowl, combine yogurt + olive oil + cubed chicken + lemon juice + garlic + shallots + paprika + turmeric + oregano + chili flakes + salt + pepper. Mix well to combine and let marinate for at least 15 min at room temp or overnight in the fridge.

Preheat the oven to 425F.

Arrange the chicken on a baking sheet and bake for 15 minutes. Toss and bake for another 5-10 minutes/ until cooked through. Switch the oven to broil and cook until the chicken chars on the edges, about 1-2 min WATCH CAREFULLY.

Make the tzatziki while the chicken cooks. Combine feta + 1/4 cup yogurt + garlic + lemon juice in a blender and blend until creamy. Stir in the 1/3 cup yogurt + cucumber + pinch of salt + red pepper flakes. Always taste test to be sure.

To assemble: spread the warm naan with tzatziki, then lettuce, and chicken [ I like to sprinkle some dill on top]. Add on red onions & a little cilantro.

YUM YUM YUM

Made with Love,

Hannah

Air-Fryer Chicken Wings

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I am all about reducing food waste where I can, so I get excited when I get to use ingredients/sauces with more than one recipe. These air fryer chicken wings came into my life because of the delicious buffalo sauce that was made for the Blue is the Warmest Cheese Burger. You don’t have to use that sauce, you can follow whatever flavor your heart desires!

Ingredients

Brine

  • 1 Cup Pickle Juice
  • 1 1/2 Cups Water
  • 4 Garlic Cloves, smashed
  • Salt

Buffalo Sauce

  • 2/3 Cup Frank’s Red Hot sauce
  • 1 Stick
  • 2 TBSP White Vinegar
  • 1 TSP Cayenne
  • 1lb Chicken Wings, rinsed and patted dry

Let’s Get Cooking

Start with your brine. I let my chicken wings brine for at least 6 hours, max 12 hours.

In a large bowl combine all of the brine ingredients, be sure to heavily salt the water. Add in the washed chicken wings, cover the bowl with foil, and place back in the fridge for at least 6 hours. Once ready to cook, rinse and pat dry.

While the wings are brining, make your buffalo sauce. Combine the Frank’s Red Hot + butter + vinegar + cayenne in a small saucepan & stir over MED heat until the butter is completely melted. Remove from heat and let stand until cool.

When ready to cook, preheat your air fryer to 400F. If you want to bake these, preheat your oven to 400F.

Lightly oil the fryer and place a single layer of chicken wings into the basket, cook for about 20 min, or until the outside is crispy. I had to do multiple baskets due to my fryer being small. To keep warm, place your oven on the lowest temp and place on a sheet pan while the other batches are cooking.

Once all the batches are done, pour half of the buffalo sauce into a large bowl, add in your cooked chicken wings, then the remainder of the sauce, and toss to coat. Serve immediately.

I even had extra blue cheese sauce from the burger recipe that I served with the wings as well. YUMMY

Made with Love,

Hannah

Bleu is the Warmest Cheese Burger

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There are some things that America gets right, like BBQ, Chicken Wings, & Burgers. Now just combine the best of those things, a homemade buffalo sauce + a DELICIOUS blue cheese sauce & don’t forget the celery, to get this amazing burger that will WOW you. [You also get tons of extra buffalo sauce that you can use to make air fryer chicken wings.] All I have to say is Bob [Bob’s Burgers] knew what he was doing with this one.

Ingredients

  • 2/3 Cup Frank’s Red Hot sauce
  • 1 Stick + 1 TBSP Butter, divided
  • 2 TBSP White Vinegar
  • 1/4 to 1 TSP Cayenne [ I like it hot so I do 1 TSP]
  • 1/2 White Onion, finely chopped
  • 2 TBSP All Purpose Flour
  • 1 Cup Whole Milk
  • 1 Cup Crumbled Blue Cheese
  • 3 Stalks Celery, finely chopped
  • 1 LB Ground Beef
  • 4 Sesame Buns
  • Green Leaf Lettuce

Let’s Get Cooking

Make the Buffalo Sauce

Combine the Frank’s Red Hot + butter + vinegar + cayenne in a small saucepan & stir over MED heat until the butter is completely melted. Remove from heat and let stand until cool.

Make the Blue Cheese Sauce

Melt the remaining TBSP of butter in a saucepan over MED heat. Add the onion and cook until softened. Add in the flour & stir vigorously. Slowly add the milk, stirring constantly. Add in the blue cheese and mix until it melts completely. Allow the sauce to sit on low, often stirring until it thickens up and coats the back of a spoon.

Make the Burger

Mix the celery and 1/2 cup of the buffalo sauce into the beef and gently form into 4 patties. Season both sides with salt & pepper. Cook as you normally would, I do about 6 min each side on MED heat. Be extra careful when you flip, this burger is a little softer due to the buffalo sauce.

Build your Burger

Start with your bottom bun [I like mine toasted] + lettuce + burger + blue cheese sauce + buffao sauce + top bun.

Serve with french fries and extra napkins, but the mess is always worth it.

P.S Be sure to save that buffalo sauce!!!

Made with Love,

Hannah

Roasted Garlic Mashed Potatoes

Categories Recipes, Side Dishes3 Comments on Roasted Garlic Mashed Potatoes

As I am sure I have stated by now, I love potatoes in all their beautiful forms. I also love how delicious they are when you incorporate roasted garlic, which are the most beautiful, golden, delicious, little nuggets in the whole world. Try out these roasted garlic mashed potatoes the next time you need a side dish. This recipe is a Hannah recipe, so the measurements aren’t precise, so use your judgment, be a chef.

Ingredients

  • 3-4 Potatoes, peeled if you’d like, quartered
  • 2-3 TBSP Butter
  • 1/4 Cup Sour Cream
  • 1/2 Cup Milk + more if needed
  • 1 Head of Roasted Garlic
  • Salt + Pepper

Let’s Get Cooking

Prep and roast your garlic as outlined here!

When you have 30 minutes left on the garlic, bring a pot of water to a boil. Once boiling, drop in the potatoes and cook until tender, about 20 minutes. Drail and put back into the pot.

Mash the potatoes until they are all broken down. Add in the milk + sour cream + butter and continue to mash.

Add in the roasted garlic + salt + pepper and mash until you are at your desired consistency. Add in more milk & butter if you need.

Enjoy as a side to your favorite cozy meal!

Made with Love,
Hannah

Winter Minestrone

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Another day another soup. Perfect for a cozy winter weeknight, this Minestrone from the Barefoot Contessa takes advantage of all the winter veggies, making you feel as though you are getting your daily intake. Ina recommends that you serve the soup with garlic bread and extra parm.

Ingredients

  • Olive Oil
  • 4 oz Pancetta, 1/2 in diced, [I also used bacon]
  • 1 1/2 Cup Chopped Yellow Onions
  • 2 Cups 1/2 in Diced Carrots, 3 carrots
  • 2 Cups 1/2in Diced Celery, 3 Stalks
  • 2 1/2 Cups Butternut Squash, diced and peeled
  • 1 1/2 TBSP Mince Garlic, 4 cloves
  • 2 TSP Chopped Fresh Thyme
  • 26 oz Canned/Boxed Chopped Tomatoes
  • 6-8 Cups Chicken Stock
  • 1 Bay Leaf
  • Salt + Pepper
  • 1 15oz can Cannellini Beans, drained and rinsed
  • 2 Cups Cooked Small Pasta
  • 8-10oz Fresh Baby Spinach
  • 1/2 Cup Dry White Wine
  • 2 TBSP Pesto

Let’s Get Cookin

Heat 2 TBSP olive oil over MED heat in a large dutch oven.

Add in the pancetta and cook over MED-LOW heat, for about 6-8 minutes, stirring occasionally. Add in the onions + carrots + celery + squash + garlic + thyme and cook over MED heat, cooking until the vegetables begin to soften.

Add in the tomatoes + chicken stock + bay leaf + 1 TBSP Salt + 1-1/2 TSP Pepper. Bring to a boil and then lower the heat and simmer, uncovered for 30 minutes.

Remove the bay leaf and add in the beans + cooked pasta and stir well to combine.

Add in the spinach + white wine + pesto. Take a taste test and add more salt if needed.

Serve with extra parm cheese & a drizzle of olive oil.

Made with Love,

Hannah

Spicy Salmon Airfryer Bowls

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As we can tell from the recipes on this blog I love rice. It is just as universal as a potato; it can be breakfast, lunch, or dinner. Due to being in the interrum before the new year, grocery shopping is really one of the last things I want to do. In my house, I never fail to have rice and some sort of vegetable on hand. That is where these rice bowls really come in handy. Past-Hannah picked up a salmon filet at ALDI [she was thinking ahead] so I decided these spicy salmon airfryer bowls would be the perfect week-night meal. Being that it is only me, it also makes the perfect work-day lunch.

Ingredients

  • 1 Salmon Filet
  • 1/4 Cup Soy Sauce
  • 1 TBSP Honey, I used Hot Honey, but use whatever you have
  • 3 TSP Sriracha
  • 1 TBSP Rice Wine Vinegar
  • 2 Garlic Cloves, minced
  • 1 TSP Grated Ginger
  • Cooked Rice
  • Cleveland Kitchen Kimchi, or your favorite
  • 1/2 Cucumber, sliced
  • 1/2 Avocado, sliced
  • 1 TBSP Cream Cheese, cubed
  • Fly by Jing Chili Crisps, possibly my new favorite thing
  • Any additional toppings: Nori, Egg, Sriracha

Let’s Get Cookin

Start with a small bowl and combine soy sauce + honey + sriracha + rice wine vinegar + garlic + ginger and mix well. Place salmon in the bowl skin side up. Let marinate for at least an hour. Once done, remove from the bowl and pat dry. Cut the salmon into bite-sized pieces.

Preheat the air fryer to 350F. Either line with parchment paper or add a little olive oil to prevent sticking. Cook in batches if you need to, frying for about 8 minutes.

While the salmon cooks prep your toppings.

Once the salmon is done, build your bowl!

Staring with rice + a little extra soy sauce and sriracha + cucumber + avocado + salmon + kimchi + cream cheese + Sichuan chili crisps [my new obsession, they aren’t wrong when they say you can put it on everything].

Made with Love,

Hannah

Potato Leek Soup

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It’s November, which means it’s time for hearty, soul-warming meals. This soup from Alison Roman gives you everything you need in a soup, the texture from the potatoes, the grassiness from the dill, and the creaminess from the sour cream, it’s perfect. I love the extra vinegar-iness as the finish for a little something special on the palate.

Ingredients

  • 2 TBSP Olive Oil or Unsalted Butter
  • 2 LBS Waxy Potatoes, fingerlings, sliced about 1/2″ thick
  • 2 Leeks (the whole thing) chopped and rinsed well
  • Salt + pepper
  • 6 Cups Vegetable Broth
  • 1 Large Bunch of leafy greens, [kale, swiss chard, spinach] stems removed and torn into bite-sized pieces
  • 1/4 Cup Sour Cream + more for serving
  • 1 TSP White Wine Vinegar
  • 4 Scallions, thinly sliced
  • 1 Cup Dill, coarsely chopped

Let’s Get Cooking

Before getting started be sure to really WASH the leeks, a lot of sediment gets caught in the leaves and you want to make sure to get it all clean. Let the leeks sit in a bowl of water, while you are prepping the rest of the ingredients.

Heat the olive oil in a large, heavy bottom pot over MED-HIGH heat. Add in the potatoes + leeks + salt + pepper.

Stir occasionally until the leeks are bright green and have started to break down about 5-8 minutes. Add in water + bouillion/broth and bring to a simmer. Simmer until the potatoes have started to fall apart and the broth has reduced, about 30-40 minutes. Smoosh a few of the potatoes with a wooden spoon [or whatever] to thicken the soup a little more.

Add in your greens and stir them into the soup, wait about 3-5 minutes and allow them to wilt. Add in the sour cream + vinegar and let simmer for another minute. Season with more salt + pepper + more vinegar if you’d like!

Serve the soup in bowls and top with more sour cream + LOADS OF DILL + more black pepper. I also liked another dash of vinegar.

Serve with some crispy crunchy bread, optimal for dipping!

Made with Love,

Hannah

Crispy Fried Chicken

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Next to cheese fries and a few other amazing things, fried chicken is up there in my top 5 favorite foods. There is nothing better than that perfect crispy breading, and juicy meat, and you can’t forget all the delicious sides that go along. I found this Hot Honey at ALDI and I knew I had to have it with some fried chicken. I learned a life-changing trick from Meg’s Everyday Indulgence that makes sure the breading stays on the chicken while frying. I make this after pickle brining the chicken for 24 hours. You can always omit that or marinade with buttermilk. Serve this fried chicken up with your favorite sides, like mac & cheese, french fries, or a side salad.

Ingredients

  • 16 oz Pickle juice
  • 1 Cup Water
  • 2 Smashed Garlic for Brine
  • 1 LB Chicken cut of choice, I used drumsticks, can use thighs or breast
  • 3 Large Eggs
  • 1/3 Cup Water
  • 1 Cup Hot Sauce
  • 4 Cups All-Purpose Flour
  • 1 TSP Salt
  • 2 TSP Pepper
  • 2 TSP Paprika
  • 1 TSBP Cayenne Pepper
  • Berryhill Hot Honey [can buy at ALDI]
  • Peanut or Vegetable Oil for fryer

Let’s Get Cooking

In a large bowl, place the pickle juice + garlic + 1 cup of water and add in the chicken. Cover with foil and place in the fridge to rest for 24 hours. Drain chicken from brine and pat dry when ready to use.

In a bowl, whisk together the eggs + water + hot sauce and set aside.

On a large plate, whisk together flour + salt + pepper + paprika + cayenne.

Dredge the chicken in the flour, then egg wash, then flour again and place the chicken on the wire rack or baking pan and let rest in the fridge for 30 minutes. Meg ensures that this allows the breading to stick to the chicken and she is absolutely right!

Heat the frying oil to 350F and work in batches frying the chicken for about 15-18 minutes or until cooked through.

Drizzle over with hot honey when warm and enjoy.

Made with Love,

Hannah