Tag: Dinner recipes

Creamy Boursin Spaghetti Squash

Categories Recipes2 Comments on Creamy Boursin Spaghetti Squash

I am here with another easy weeknight dinner; the hardest part of this recipe is cutting the squash. This recipe is everything you need, it’s creamy, it’s cheesy, and you’re getting some vegetables in. Also, great meal-prep if you’re a single person like me; enjoy half for dinner and lunch the next day! I got this recipe from @themodernnonna on TikTok.

Ingredients

  • 1 Spaghetti Squash, halved and seeds removed
  • 1 Boursin Cheese, [I used Garlic and Fine Herbs]
  • 1 Container of Cherry Tomatoes
  • Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 400F

Place your halved spaghetti squash on a lined baking sheet and drizzle with olive oil + salt + pepper. Flip the squash over and puncture the hard outer skin with a fork a few times.

In a separate baking dish, combine cherry tomatoes + borsin cheese + olive oil + salt + pepper.

Bake both the squash and tomatoes for about 45 minutes. Remove the squash from the hard outer shell with a fork, making spaghetti-like strands, and place it into the dish with the cheese + tomatoes. Mix until the squash is well coated with the sauce. I like to top it with a little extra parm.

Serve immediately and enjoy.

Made with Love,

Hannah

Gochujang Pasta

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I live for an easy weeknight recipe that spices up the usual weeknight routine. This gochujang pasta is the perfect switch-up, it’s spicy, it’s creamy, it’s savory and oh-so-delicious. If you want to surprise your taste buds I would add this dish to your weeknight routine.

Ingredients

  • 6 oz Pasta of your choice
  • 1 TBSP Unsalted Butter
  • 1/2 Small Shallot, diced
  • 1 Garlic Clove, Minced
  • 3 TBSP Gochujang
  • 2/3 Cup Heavy Cream
  • 3 TBSP Freshly Grated Parmesan

Let’s Get Cooking

Fill a large pot with water + salt and bring to a boil. Cook pasta according to the package instructions. Reserve 1/4 cup of pasta water.

In a small pan, stir in 3 TBSP gochujang + garlic and toast for about 1 minute.
Stir in the 1/4 cup reserved pasta water and mix until smooth. Stir in 2/3 cup heavy cream and simmer for 1 minute. Add in the 3 TBSP of Parmesan and continue to simmer until the sauce slightly thickens.

Toss the pasta into the sauce until coated evenly.

Divide the pasta into the bowls and top with more parm.

Enjoy!

Made with Love,

Hannah

Grilled Scampi

Categories Recipes, Side Dishes2 Comments on Grilled Scampi

I love a fish market because I come across things that I do not normally cook with, like these scampis, also called langoustines. I found these with their shells on and with it being August I thought why not throw them on the grill! I love the simplicity of this dish; you can serve these on their own, on top of pasta, or with some crusty bread!

Ingredients

  • 1/4 Cup Olive Oil
  • 1 Large Lemon, juiced
  • Fresh Parsley
  • 1 Garlic Clove, minced
  • Salt + Pepper
  • 1 LB Scampi

Let’s Get Cooking

In a large bowl combine scampi + olive oil + lemon juice + parsley + garlic + salt + pepper. Cover with plastic wrap and marinade in the fridge for 30 minutes.

Lightly oil the grill and place the scampi directly on the grates. Grill 2-3 minutes on each side or until opaque.

Enjoy immediately.

Made with Love,

Hannah

Seafood Risotto

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I’m going to make the declaration that risotto is an underrated food. She is so versatile but I don’t feel that she gets the credit that she deserves. I went to a local restaurant and they served a blue cheese risotto and I COULD NOT STOP THINKING ABOUT IT. So rather than trying to recreate it and disappoint myself, I figured I’d go with the next best option, which was seafood risotto. I used the seafood stock that I just made and this frozen Mediterranean mix from Pana Pesca, which was such a freaking lifesaver and so much cheaper! Shout out to NYT Cooking for guidance on this dish. Remember when it comes to risotto, patience is a virtue.

Ingredients

  • Seafood of your choosing [I used shrimp, mussels, clams, and calamari]
  • 1 Cup Chardonnay
  • 2 TBSP Extra Virgin Olive Oil
  • 1/2 Yellow Onion, minced
  • 2 TBP Minced Fresh Ginger
  • 1 Cup Arborio Rice
  • 4-5 Cups Hot fish stock
  • Salt + Pepper
  • 1 TBSP Butter
  • 1 TBSP Green Onion

Let’s Get Cooking

Place any shelled seafood (for me it’s clams) into a saucepan with 1/2 Cup chardonnay. Bring to a simmer, cover and cook on low heat until the shells open. Shuck the seafood and reserve the broth. Add in additional fish stock and bring up to temperature.

Heat oil in a heavy shallow saucepan. Add in onions and ginger, and saute over low heat until soft. Stir in rice and cook briefly. Add in the remaining 1/2 cup of wine. When the wine has been absorbed, add in 1/2 cup of the hot fish stock. Cook over med-low heat until absorbed, gradually continue to add 1/2 cup fish stock at a time until the rice is al dente. Season with salt and pepper.

Stir in additional seafood, (for me it’s shrimp, calamari, and mussels). Cook for about 5 minutes or until seafood is cooked. Add in shucked seafood (clams) + butter + green onion.

Serve warm & enjoy!

Made with Love,

Hannah

Seafood Stock

Categories canning, Recipes2 Comments on Seafood Stock

I live laugh love making stock! It makes me feel better about not having food waste and using these shells for another purpose & I get to make tons of yummy things with it. I made this stock using leftover crab leg shells and scampi shells that I had frozen. Feel free to use shrimp shells or lobster shells as well.

Ingredients

  • 6 Cups Cold Water
  • 3 Cups Dry White Wine, Pinot Grigio, Sauvignon Blanc
  • 1 Yellow Onion, quartered
  • 2 TSP Salt
  • Black Pepper
  • 1/3 Cup Marsala Wine
  • 1 TBSP Dill
  • 1 Bundle of Parsley
  • 1 Stick of Butter
  • 5 Stalks Celery, sliced
  • 1 Clove of Garlic, top removed
  • 2 Carrots, Sliced
  • 2 Cups Crab Legs, or Shrimp Shells, Lobster tails

Let’s Get Cooking

Preheat your oven to 400F

Place your shells onto a baking sheet and roast for 10 minutes.

Place the remaining ingredients into a large pot. Allow the roasted shells to slightly cool before adding to the pot.

Bring the liquid to a simmer and reduce heat, allow to simmer for 3-4 hours. Once the stock has cooked, remove it from heat and strain to remove the shells.

Place your stock into jars & freeze for up to sick months, or use immediately!

Made with Love,

Hannah

“New Bacon-ings” Burger

Categories burgers, Recipes2 Comments on “New Bacon-ings” Burger

The moment I built this burger I was singing the intro to the Krabby Patty in the Krusty Krab training video … DA DADUM DUM DUM DUM DAA. This right here is a classic burger – there’s no way you can fuck this up. I made a few changes when cooking this burger – like swapping cheddar for pepper jack and not making Bob’s fancy bacon fries because I was too tired. This burger is a good reminder that the classics are delicious for a reason.

Ingredients

  • 1 LB Bacon
  • 1 LB Ground Beef
  • 1 Cup Whole Milk
  • 1 Large Egg
  • 4 Buns
  • Green Leaf Lettuce
  • 1 Large Tomato, sliced
  • 1 Red Onion, sliced
  • 4 Slices of Cheddar Cheese [or Pepperjack]
  • Par-baked French Fries

Let’s Get Cooking

Preheat your oven to 400F.

Chop up all but 8 slices of bacon and fry over MED heat until almost crisp. Drain the chopped bacon on paper towels, wipe out the skillet, and fry the remaining slices until crisp.

Par-bake your french fries, or par-fry them and set aside.

Combine milk + egg in a large bowl. Coat the par-baked french fries in the mixture and spread on a parchment-lined baking sheet. Toss the coated fries with the chopped bacon and return to the oven for 10-15 minutes or until the fries are extra crispy.

While the fries are cooking, make 4 patties and season both sides with salt and pepper and cook to your doneness. When they’re just about finished cooking, top with your cheese slices.

To build your burger: bottom bun, lettuce, cheeseburger, tomato, bacon slices, onion, top bun.

Serve with your bacony fries & enjoy… you’re going to need to unhinge your jaw for this one.

Made with Love,

Hannah

Crispy Lemon Potatoes w/ Whipped Dill Ricotta

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When you first read this recipe title it seems like it’s going to be complicated, I promise you it’s not. This recipe is so damn delicious it is on my MUST-MAKE list. It is the perfect side dish, thanks to The Feed Feed, as the potatoes are crispy on the outside and fluffy on the inside and have this amazing lemony flavor. THEN paired with this cooling and herby ricotta sauce to dip them in, truly I cannot say enough, I almost said fuck it and ate them as my main dish instead. The recipe calls for baby potatoes, but I used leftover russets I had and cut them into 1-inch slices and they turned out perfect.

Ingredients

  • 1 1/2 LB Baby Potatoes, halved/ or russets cut into 1-inch thick slices and halved
  • 1 TSP Kosher Salt
  • 2 TBSP Olive Oil
  • 1/4 Cup Grated Parmesan Cheese
  • 1/2 Lemon, Juice + Zest
  • 2 TSP Dijon Mustard
  • 1 TSP Smoked Paprika
  • Kosher Salt + Black Pepper to taste

Whipped Dill Ricotta Dip

  • 1 Cup Ricotta Cheese
  • 1 TBSP Greek Yogurt
  • Handful Fresh Dill / I used 1 TBSP Dried Dill
  • 1 TBSP Fresh Lemon Juice
  • 1 Garlic Clove, finely diced
  • Kosher salt + pepper to taste

Let’s Get Cooking

Add the prepared potatoes into a large pot and cover with cold water. Add in salt and bring to a boil, cook until they are fork tender, about 8 minutes. Drain the potatoes and place them back into the pot, allowing them to steam for a few minutes.

Preheat the oven to 425F.

Add olive oil + lemon zest + lemon juice + Dijon mustard + smoked paprika + grated parmesan cheese + black pepper to the potatoes. Stir well to coat. Place the lid onto the pot and shake the pot back and forth, creating some texture to the potatoes

Spread the potatoes evenly on a lined baking sheet with parchment paper, cut side down, for 32 minutes, or until crispy.

While the potatoes are cooking, combine the ingredients for the whipped ricotta in a food processor or blender. Blend for one minute and adjust the seasonings to your taste.

Once the potatoes are finished cooking, let cool slightly before enjoying with a side of the dip.

Made with love,

Hannah

Slow Cooker Korean Style Pot Roast w/ Kimchi

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HOLD. THE. PHONE.

This is a new favorite recipe that I need everyone to make ASAP. The Modern Proper gives various different ways to make this dish but I say the best route is LOW and SLOW. This is an easy recipe to prep in the morning and forget until dinner time. I served mine with kimchi from a local Asian market, some cucumbers for extra crunch, and some white rice. I shared some with my mom and her friend & still had more to pack lunches for the week. What’s great about this dish is it’s all the deliciousness of a pot roast without the heaviness.

Ingredients

  • 4 to 5lb Chuck Roast, cut into 3 in pieces
  • 1 TBSP Salt
  • 1 TBSP Canola or Vegetable Oil
  • 1 Sweet Onion, thinly sliced
  • 6 Garlic Cloves, finely chopped
  • 1 TBSP Fresh Grated Ginger
  • 2 TBSP Gochujang Paste
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Soy Sauce
  • 2 Cups Beef Stock
  • Cooked Rice & Kimchi for serving

Let’s Get Cooking

Pat the beef dry and season with salt. Heat the oil in a large Dutch oven over MED-HIGH heat. Once the oil is hot, brown the meat on all sides in batches and transfer to a slow cooker.

Add the onions to the Dutch oven and cook until softened about 4 minutes. Add in the garlic + ginger and stir until fragrant, about 1 minute. Add in 1/4 cup of beef stock and scrape up the browned bits. Transfer to the slow cooker.

To the slow cooker stir in the gochujang + brown sugar + soy sauce + remaining 2 Cups of Beef Stock. Cover and cook on low for 8-9 hours.

Serve with cooked rice, cucumbers, and kimchi.

Made with Love,

Hannah

“It’s Fun to Eat at the Rye-MCA” Burger

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Another day another Bob’s Burger. This one here is simple, but my goodness is it delicious. The rye bread is a replacement for a bun and you would think it doesn’t make a difference, but it absolutely does! If you’re not a horseradish person I would say to you, think again! The cheese milds out the horseradish while also making the mustard POP!

Ingredients

  • 1 TBSP Butter
  • 1/2 Yellow Onion, thinly sliced
  • 1LB Ground Beef
  • Cheddar Cheese, slicked 1/4 in thick
  • Sliced Rye Bread, get the good stuff
  • Boston or Green Leaf Lettuce
  • 4 TBSP Prepared Horseradish
  • Brown Mustard

Let’s Get Cooking

Start with cooking the onions. Melt the butter in a wide frying pan over MED-LOW heat. Add in the sliced onion and stir to coat. Cook over LOW heat, stirring occasionally, until the onions are soft and sticky golden brown, about 20-30 min.

Make the burger patties and season both side with salt and pepper. Cook them to your liking. Just before the burgers finish cooking, top with caramelized onions and a slice of cheddar cheese, cover, and tent to help the cheese melt. Once cheese is melted remove from heat.

Now is the time to build your burger!

Start with Rye bread, lettuce, cheeseburger, a spoonful of horseradish, and the ‘top bun’ of rye bread with brown mustard slathered on one side.

Serve with french fries & enjoy!

Made with Love,

Hannah

Hannie’s Mac & Cheese

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In honor of my upcoming 28th Birthday on Monday I wanted to share my new mac & cheese creation! Nothing says comfort like Mac & Cheese. It’s the perfect pairing of two beautiful things, pasta & cheese. I followed @Arianna on Tik Tok’s recipe as the base but I switched it up with the cheeses a lil. I added blue cheese crumbles, now if you don’t like blue cheese I beg you to still give this a try as it adds the perfect amount of funkiness and adds to that creamy mouth feel. DON’T KNOCK IT TIL YOU TRY IT.

Ingredients

  • 1 Box Noodles. I used wide rigatoni noodles
  • Chicken stock for boiling
  • 4 TBSP Butter
  • 1/4 Cup Flour
  • 3 Cups Half & Half or Heavy Cream
  • 6 oz Smoked Gouda, shredded
  • 8 oz Sharp Cheddar Cheese, shredded
  • 8 oz Sharp White Cheddar Cheese, shredded
  • 8 oz Colby Jack, shredded
  • 1/4 Cup Crumbled Bleu Cheese
  • 1/2 Cup Cream Cheese
  • 1 Cup Sour Cream
  • Salt + Pepper
  • 1/2 TSP Garlic Powder
  • Paprika for topping

Let’s Get Cooking

Preheat the oven to 350F

Fill a large pot with chicken stock + water + salt and cook the noodles according to the package. Drain, BUT DON’T RINSE, and place in your preferred baking dish, stir in the sour cream and mix until coated..

In a medium/large saucepan, add in the butter and melt on MED/HIGH heat.

Let the butter melt before adding the flour, and whisk until combined and the rue turns a golden brown, about 3-4 minutes. While mixing, slowly add in the Heavy cream/Half & Half in 1 cup increments. Let come to a low boil, for 3-4 minutes.

Once the mixture has thickened, add in the cream cheese and mix until melted. Add three-quarters of the rest of the cheeses [be sure to save some for topping], mix until melted.

Add in the spices, remove sauce from heat, and pour over the noodles.

Top with remaining cheese and paprika and bake for 20 minutes. Finish off by broiling on HIGH for 5-7 minutes until the top is golden brown.

Serve warm & enjoy!

Made with Love,

Hannah