Tag: Dinner recipes

Cacio e Pepe

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I’ve been wanting to make this recipe for a little while and I finally had all the ingredients in my pantry this week. This pasta dish is incredibly simple, focusing on the two stars of the show, cheese and pepper. I followed Bon Appetit’s recipe for this dish.

Ingredients

  • 6 oz Pasta, your choice
  • 3/4 Cup Pasta Water
  • 3 TBSP Unsalted Butter, cubed, divided
  • 1 TSP Fresh Cracked Pepper
  • 3/4 Cup Grated Parmesan
  • 1/3 Cup Grated Pecorino

Lets Get Cooking

Bring water to a boil and season with salt. Cook the pasta per package instructions, making sure it’s just to al dente. Reserve 3/4 cup pasta water.

In a large skillet melt 2 TBSP butter. Add in the pepper and lightly toast for about 1 minute.

Add 1/2 cup of the reserved pasta water to the skillet and bring to a simmer. Add in cooked pasta + remaining butter.

Reduce heat to low and add in the cheeses until they melt. Add in the extra pasta water if the sauce seems dry.

Serve & enjoy!

Made with Love,

Hannah

Tuna Poke Bowl

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Poke bowls have been my recent food obsession, mostly because I can have a heaping helping of kimchi with it. Poke, which means to cut, is a native Hawaiian dish. You can make it with a variety of different fishes, vegetables, and fats. This has been a favorite lunch/dinner of mine that is easy to throw together. You can get sushi-grade tuna from your local fish monger or you can get frozen tuna and thaw it in a bowl of water in the fridge.

Ingredients

  • 1/2 Cup Sushi Rice/ whatever rice you have
  • 1 piece Frozen/Fresh Tuna, cut into bite sized pieces. I’ve also used canned tuna and salmon
  • 2 TBSP Rice Wine Vinegar
  • Soy Sauce
  • 1/2 TSP Ground Ginger
  • 1/2 Avocado, diced
  • Cucumber, diced
  • 1 TBSP Cream Cheese (I like it for that extra tang)
  • 1/4 Cup Kimchi, I like Cleveland Kitchen’s
  • Nori sheets, to eat with
  • Kewpie Mayo
  • Hot Sauce

Let’s Get Cooking

If you’re making your rice for the first time cook per package instructions and then add in your rice wine vinegar. Mix thoroughly.

Begin prepping all your ingredients until they are in bite sized pieces. You can add any other veggies you want that, like my Asian-inspired zucchini.

Place the tuna in a bowl with soy sauce and some ground ginger, let marinate while you get the bowl ready.

Grab a bowl and fill with your rice, if you want drizzle with some kewpie mayo, hot sauce & soy sauce, mix well.

Top the rice with your veggies, kimchi, avocado, cream cheese, nori, and finally your tuna.

Made with Love,

Hannah

Brad’s Big Stock

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I love Brad Leone, I named my sourdough starter after him. He is what got me into learning about fermentation and the science of food. I love how focused he is on farm to table, and taking what you can from nature while being sustainable. This is Brad’s stock recipe from his new cookbook Field Notes for Food Adventures. You can use this stock in a variety of different recipes. I used it this past week to make use of the rotisserie chicken bones I saved from meal prepping. You can cut down this recipe as needed, since I only had about 2lbs of bones I cut back on a few items. Do what feels right to you.

Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Medium Onions, halved
  • 1 Cup Sliced Mushrooms
  • 2 Medium Carrots, chopped
  • 3 Celery Stalks, chopped
  • 10 lbs Mixed Bones, I used chicken, you can use whatever you have
  • 1 Parsley Bunch
  • Additional Herbs, like thyme, rosemary, whatever you want
  • 2 Garlic Heads
  • 6 Bay Leaves
  • 1 TBSP Whole Peppercorns
  • 1 Cup White Wine
  • 4 Gallons Filtered Water
  • Salt

Let’s Get Cooking

In a large pot heat up the oil and brown off the onions + mushrooms + carrots + celery.

Add in the bones + parsley + additional herbs + garlic + bay leaves + peppercorn and stir.

Add in the wine and let reduce down for a few minutes. Then add in the water and bring to a low simmer.

Turn down the heat to LOW, allowing it to gently simmer.

Let this go for hours until it reduces. I let mine go for about 6 hours. The color will darken and the stock will thicken.

Strain the stock and taste, salt now if the stock needs it.

Store in the fridge or put in the freezer to use later.

Make something decision with this stock!

Made with Love,

Hannah

Pink Pepper Sauce

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I’ve seen this pasta across a variety of different platforms and called a bunch of different names, like ‘The Gigi Hadid Pasta’. Gigi Hadid did not invent vodka sauce, so no, I’m not calling it that. In my hometown, a local restaurant, Combine Brothers, calls this pink pepper sauce. It’s spicy, creamy, tomatoey, garlicky, and brilliantly delicious. You can add vodka to this, but I didn’t and it is still spot on.

Ingredients

  • 6 oz Tomato Paste
  • 1 TBSP Olive Oil
  • 1 Cup Heavy Cream
  • 1 TBSP Butter
  • 1 Yellow Onion, finely diced
  • 4 Cloves of Garlic, finely chopped
  • 1-2 TBSP of Red Pepper Flakes, depending on taste
  • 1/4 Cup Parmesan Cheese
  • 1/4 Cup Pasta Water
  • Pasta of your choice
  • Salt + Pepper
  • Pinch of Sugar

Let’s Get Cooking

In a large skillet, heat up the olive oil on MED heat. Add in the garlic + onion and saute until the onions become translucent and fragrant. Add in the heavy cream + tomato paste and stir gently to combine.

Once combined add in the red pepper flakes + parmesan+ butter + pinch of sugar + salt + pepper. Stir to combine. Taste test to see if it is spicy enough for you or add more RPF if needed.

While the sauce is cooking, cook your pasta according to package directions. While the pasta is cooking, take 1/4 cup of pasta water and add it to the tomato sauce.

When the pasta has finished cooking, drain, but DON’T RINSE and add to the tomato sauce. Gently stir to cover the pasta well in the sauce.

Transfer to a bowl and top with additional cheese.

Made with Love,

Hannah

Chic-Fil-A Mac & Cheese

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Chil-Fil-A makes some of the best mac and cheese ever. However, you can’t go to chic-fil-a every day just to get this mac & cheese, well you can but that’s not very healthy, no offense. So instead of spending all your money by going to chic-fil-a every day, you can make it at home! Thanks to Hot Rods Recipes, I got an idea of exactly how I can make this at home. I made some slight changes because I feel that more Colby jack should be added into the melty cheese rather than just on top.

Ingredients

  • 16 oz Macaroni, or noodle of your choicee
  • 1 1/4 lb Velveeta cheese, cubed
  • 2 TBSP Parmesan cheese
  • 1 TBSP Romano Cheese
  • 4 oz Colby Jack Cheese, shredded
  • 2 Cups Heavy Cream
  • Salt + Pepper

Let’s Get Cooking

Bring a pot of salted water to boil and cook the macaroni per package instructions. Drain the pasta, but do not rinse.

In a large pot over MED heat, add heavy cream + parmesan cheese + Velveeta + romano + half of the shredded Colby jack. Keep an eye on it to not let it burn. Stir occasionally until melted.

Once melted, pour the cooked noodles into the pot of cheese and stir to combine well. Pour the noodle/cheese mixture into a baking dish. Top the mac & cheese with the remaining shredded Colby cheese.

Turn the broiler on LOW and place in the mac + cheese. This is another time that it is vital that you keep an eye on this so it doesn’t get burnt. Broil until the cheese on top is bubbly and slightly beginning to brown.

Remove from the broiler and serve immeditately.

Made with Love,

Hannah

Sausage Meatballs

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My mom wanted spaghetti and meatballs the other day so that is just what we did. You can never go wrong with this classic. I got a new cookbook for Christmas that incorporates spicy sausage into the mixture rather than pork or veal. This gives the meatballs amazing new flavor, I added in more sausage and less ground beef than called for because I love the sausage flavor, but as usual, do what makes you happy. This makes about 12 meatballs

Ingredients

  • 1 Cup Dried Bread Crumbs
  • 1/4 Cup Whole Milk
  • 2 LBS 85% Lean Ground Beef
  • 1/2 LBS Spicy Italian Sausage, casing removed
  • 1 Cup Finely Grated Parmesan Cheese
  • 2 TSP Dried Oregano
  • 1 TSP Dried Chili Flakes
  • 1 TSP Salt
  • 1 TSP Pepper
  • 2 Eggs, beaten
  • 1 26 oz Jar of Marinara Sauce

Let’s Get Cooking

Preheat the oven to 400F and line your baking sheets

In a large mixing bowl combine with your hands: bread crumbs + milk + beef + sausage + cheese + oregano + chili flakes + salt + pepper.

Add in the eggs and mix until well combined. Don’t over mix, it will make the meat tough.

Using about 1/2 cup measure scoop the meatball mixture out and roll with your hands to make a ball.

Place on baking sheets and bake for about 25 minutes.

Serve with your favorite marinara sauce and pasta.

Made with Love,

Hannah

White Lasagne Soup

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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

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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

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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 mine & 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

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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