I hope everyone is winding down from a wonderful thanksgiving. I spent the day cooking a feast with my mom and brother and it was absolutely worth it. My brother brought along these green beans as a cold side and OMG were they exactly what we needed. They are snappy and garlicky and absolutely delicious. The recipe comes from Molly Baz’s cookbook.
1 1/2 lbs Green Beans, ends trimmed
1 Small Garlic Clove, grated
1 1/2 oz Grated Parmesan Cheese (about 1/2 cup)
3/4 Cup Roasted, Salted Pistachios, finely chopped
1/3 Cup Olive Oil
Salt + Pepper
Let’s Get Cooking
Bring 4 quarts of water + 1 1/2 cups salt to a boil (its a lot of salt Molly knows, but trust her okay)
Stir the beans into the boiling water and cook until tender, about 5-6 minutes. While the beans are cooking fill a large bowl with ice and water. Use tongs to transfer the cooked beans into the ice bath to stop them from cooking. Once cool remove from water and pat dry.
Add the grated garlic + zest of one lemon into a medium bowl. Add the juice from both lemons and whisk to combine.
Slowly pour in the olive oil, whisking as you go. Stir in the parm + salt + pepper + pistachios.
Add in the green beans and toss well to coat. Serve up cold! This makes a perfect winter or summer side dish to share with fam & friends.
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!
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.
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.
1 Medium White Onion, chopped
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.
Sorry, I was MIA for a few weeks, school is back in session and blah blah blah. BUT It’s October so we know that means all things pumpkin and apple cider. The cooler weather always makes me want to stay in the kitchen and baking, staying warm with the oven. This is a delicious recipe featuring all things apple cider. The recipe is from Parsley and Icing, she has many amazing options for frostings as well, I used a bourbon buttercream for the filling but you can use whatever your heart desires.
Bring the apple cider to boil over MED-HIGH heat and let reduce until it’s down to 1/4 cup
In a medium sized bowl, sift the flour + baking powder + baking soda + salt + cinnamon + ginger + nutmeg together
In a large bowl, with an electric mixer, beat the 6 TBSP of butter with the sugars until combined. Add in the vanilla + eggs, make sure you are scraping down the sides while completing. Add in the apple cider + applesauce and combine on low, slowly pour in the flour.
Place cookies onto lined baking sheets, about 1/2 TBSP each, bake about 11-13 minutes each, depending on your oven. Once out of the oven, brush with melted butter and sprinkle them with the cinnamon + sugar.
While the cookies are baking and cooling, make the buttercream. Beat the butter then add in the powdered sugar and bourbon.
Once the cookies are cool, full them with the homemade buttercream.
Enjoy with your friends and fam and a cold glass of apple cider.
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.
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.
Back with another Bob’s Burgers burger recipe. Who would have thought a cookbook based on a cartoon has some of the best burger recipes around, I WOULD HAVE. I would consider this burger fancy, I mean it involves a red wine reduction so pull out your fancy napkins and dive in.
1 LB Thick-cut Bacon
2 Small Onions, finely chopped
2 Garlic Cloves, chopped
3 TBSP Butter
2 Roma Tomatoes, diced
1 1/2 Cups Red Wine, I like the Dark Horse red blend
1 LB Ground Beef
4 oz Bleu Cheese, diced
1 Bunch Red Swiss Chard, stalks removed & leaves cut into thick ribbons
1 TBSP Olive Oil
Let’s Get Cooking
Cook the bacon on the stove top or in the oven, until crispy
Saute the onions and garlic with 2 TBSP of butter over MED heat. Cook until the onions are translucent.
In the same pan, add in the tomatoes + wine and bring the mixture to a boil. Let it cook down for about 2 minutes, then lower the heat and bring to a simmer. Stir occasionally, and after about 5 minutes stir in the other TBSP of butter. Continue to simmer until the reduction thickens, enough to cover the back of a spoon, about 20 minutes. Pour through a straining into a bowl to remove the solids, set the red wine reduction aside.
Fold in the bleu cheese into the beef and gently form into 4 patties. Press a thumb gently into one side of the patty, creating a small indent. Season both sides with salt + pepper. The cheese may ooze a little so be careful flipping.
Saute the chard leaves with a bit of olive oil over MED heat. Add salt and stir continuously until wilted.
Toast the buns and then it’s time to build:
Bottom Bun – Burger – Bacon – Sautéed Chard – Red Wine Reduction – Top Bun
I know I’ve said it before, risotto is all about patience. So if you don’t have patience, don’t make it; if you’re working on your patience maybe give it a try. There’s nothing daunting about risotto, it’s just time consuming. Anthony’s recipe focuses on simple ingredients to make excellent side dish, or for me, a main course.
1 1/2 Quarts Chicken Stock
Generous pinch of Saffron Threads
1/4 Cup Extra Virgin Olive Oil
1 Small Yellow Onion, peeled and finely diced
1 1/2 Cups Carnaroli Rice, or sushi rice, it’s all the same small grain
1/2 Cups Dry White Wine, like a Sauvignon Blanc, Pinot Grigio, Pinot Noir
4 TBSP Cold Unsalted Butter, cut into small chunks
1/2 Cup Finely grated Parmigiano-Reggiano Cheese
Salt to taste
Let’s Get Cooking
Pour half the stock into small pot and add in the saffron threads. Bring to a low simmer over med-low heat.
In another medium pot, heat up the oil over med-low heat and add in the onion. Stir to coat the onions in the oil and cook until they are soft, but not browned, about 5 min. Stir in the rice and increase the heat to med-high heat. Cook about 3-4 min, until the rice smells toasty. Decrease the heat to med-low and add in the wine, stir until the wine is absorbed and the smell has cooked off.
One ladle at a time, add in the saffron infused stock, stirring the rice as it becomes absorbed. Once all the saffron stock has been added, heat the remaining stock in the same pot and use for the rice. Taste the rice for doneness, it should be tender and cooked through.
Beat in the butter and cheese into the hot rice mixture with a wooden spoon. Season with salt & enjoy!
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.
1 Cup Panko Bread Crumbs
1 TSP Chili Powder
1/2 TSP Garlic Powder
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.
No one wants a lame salad at work. I am not one who enjoys getting like a rabbit, but I understand some people like it. Anyway, lets spice up this salad with some steak and pretty much whichever toppings you enjoy. Idea and recipe for the Balsamic dressing comes from Longbourn Farm.
Salad greens of your choosing
Steak, I used 2 smaller cuts I found at the store
Cherry Tomatoes, sliced
Red onion, sliced into ribbons
Goat Cheese [or cheese of your choosing]
Salt + Pepper
1/2 Cup Olive Oil
1/4 Balsamic Vinegar
1 TSP minced garlic
2 TSP Honey
1 TSP Dijon Mustard
1/2 TSP Salt
1/4b TSP Pepper
Let’s Get Cooking
Heat a skillet on the stove to MED-HIGH heat. Cook the steak to your liking, I prefer med-rare so I went about 4 min per side. Remove steak from heat and LET IT REST! That part is important, this allows the juices to reabsorb and not get lost in the process of immediately cutting it.
Prep the rest of your ingredients and throw into a large bowl.
Combine the dressing ingredients in a closed container and shake to mix.
Cut the steak into strips once cooled and add to the salad. Place in your separate containers for lunches and keep the dressing on the side, or dress and serve immediately.
So you want to make croissants, I understand the desire. Croissants are so perfectly buttery and flaky you can’t resist them. I decided to dedicate 3 days to make these croissants before a camping trip with friends. These croissants can be used for breakfast sandwiches, which is how I used them, or plain. I also have a chocolate croissant recipe that you can check out here!
But anyways, let’s get going on the croissants. I used The Weekend Bakery’s recipe, it is extremely detailed and helpful. I do recommend before you get started that you have 3 days set aside and a kitchen scale!
500 g Unbleached All Purpose Flour
140g Whole Milk
40g Solt Unsalted Butter
11g Instant Yeast
280g COLD Unsalted Butter for laminating
1 egg + 1 tsp water [egg wash]
Let’s Get Laminating
Since you are laminating butter into dough you need to make sure that not only is the butter very cold but also the room you are working in. Your butter will quickly melt, ruining the croissants.
Combine all the dough ingredients, 500g flour + 140 g water + milk + 55g sugar + 40g soft unsalted butter + 11g instant yeast + 12g salt.
If you have a mixer, mix together at low speed for about 3 minutes. If you’re like me and don’t have a mixer, mix with a wooden spoon until the dough comes together, then continue to knead lightly for 3 minutes. Shape the dough into a disc , place on a plate, cover and refrigerate overnight.
Time to get to work: grab your cold butter and cut lengthwise into equally thick slabs. Place the butter on wax paper to form a square. Place another piece of wax paper overtop and pound down the butter with a rolling pin until the square is about 17cm x 17cm. Wrap up the butter and place back into the fridge.
Flour the surface and roll out the dough from the fridge. Try and roll the dough out into a square of even thickness. Grab the frozen butter slab and place onto the dough. Fold the dough over the butter so the butter is encased into the dough.
Roll the dough out now, starting from the center of the dough towards the edges. You want to lengthen the dough instead of making it wider. Once long enough, fold the dough letter style, one flap over the other, cover, and refrigerate for 30 minutes. Before rolling, turn the dough 90 degrees, making sure the open end of the dough is facing you. Repeat this step of rolling and folding 3 times, this gives your croissants the perfect layers. Once doing this 3 times, place back into the fridge overnight.
Grab the dough and flour the surface you’ll be working on. Gently roll out the dough one more time. If the dough resists, take a break and put it back in the fridge.
Using a pizza wheel, mark the top of the dough at 12.5cm intervals and along the bottom mark 6.25cm. Make diagonal cuts along the top corner to the bottom. Once all the triangles are cut, gently roll out the triangle to elongate it slightly. To roll the croissant, start at the longer end, rolling tightly and then turning in the two ends.
To proof the dough: place on a baking sheet and provide the dough with a thin egg wash. Proof in a slightly warmer area of the house for about 2 hours. You will notice when they have proofed, with the croissants slightly wiggling.
Once proofed, add another coat of egg wash and preheat the oven to 385F. When the oven is heated, bake for about 7 minutes and then lower the temperature to 330F and bake for 9 minutes.
You’ll want to look for the croissants browning but not too quickly. Take out from the oven once done, let cool and enjoy! You can also freeze these croissants and reheat in the oven later!
Make sandwiches for breakfast, lunch, or dinner; or just eat by themselves!