Cucumber Dill Chicken Salad

You would be lying if you said that chicken salad wasn’t one of the most perfect picnic foods. You can eat it on a croissant, but my favorite is with kettle-cooked potato chips, ugh it’s the perfect crunch. This recipe from PBFingers gives chicken salad the perfect twist, adding in the yogurt and cucumber. It’s incredibly refreshing and great in lettuce wraps for lunch!

Ingredients

  • 3 Cups Rotisserie Chicken, chopped and chilled
  • 2/3 Cup Greek Yogurt, I used low-fat, she recommends full-fat, do what you like
  • 1 TBSP Dijon Mustard
  • 1/2 Lemon, Juiced
  • 1/3 Cup Green Onion, chopped
  • 3/4 Cup Seedless Cucumber, finely chopped
  • 1/2 Cup Celery, chopped
  • 1/4 Cup Fresh Parsley, chopped
  • 1/4 Cup Fresh Dill, chopped, she used dried dill but I think fresh provides a better flavor
  • 1 TSP Sea Salt
  • LOTS OF GROUND PEPPER

Let’s Get Cooking

Remove the chicken from the bones and finely chop, place into a large bowl.

Mix all of the ingredients together well.

Easy, peasy, that’s it. Serve on bread, lettuce, or with your favorite potato chip.

Made with Love,

Hannah

IRL. Miso Ramen Kit

May is Asian and Pacific Islander Month and what better way to celebrate a culture than through their food. I was at ALDI the other day and found these Ramen kits from IRL Food. They had spicy chicken and this miso ramen, I picked up both because they looked so good. I used Budget Bytes as a source to spice up my ramen kit and make it a proper meal. It was incredibly easy to put together and the miso broth from the kit was DELICIOUS. I can’t wait to taste the spicy chicken.

Ingredients

  • Ramen Kit
  • 1 Egg
  • Scallions, diced
  • Ginger
  • 1 Garlic Clove, minced
  • Spinach
  • Hot Sauce
  • Olive Oil

Let’s Get Cooking

The kit starts off by bringing the broth to a low boil.

While that’s heating up, in a skillet saute garlic + zested ginger with the olive oil. Once that becomes fragrant, add in the spinach and cook until wilted.

Once the broth has come to a boil, add in the noodles. Break the noodles up with a fork. Let that boil on low for about 2 minutes.

Turn down to a low simmer and crack an egg into the broth. Let it cook enough that the white is fully cooked but the yolk is still soft.

Once done, pour into a bowl, and top with spinach + scallions + a few dashes of your favorite hot sauce!

Enjoy and be sure to give your support to local Asian-owned businesses!

Made with Love,

Hannah

Hashbrown Avocado Toast

We all remember when Avocado toast became all the craze a few years ago, and rightfully so. It’s the perfect breakfast, especially topped with a beautifully done egg. I found this recipe from @Kelseysfoodreviews on Tik Tok where she used a hashbrown as the toast. I saw some frozen hashbrown’s at ALDI the other day, and I had to make this. I had it for breakfast and OMG, it’s silky, it’s crispy and very satisfying.

Ingredients

  • 1 Frozen Hash Brown
  • 1/2 Avocado Mashed
  • 1 Egg
  • Crushed Red Pepper
  • Salt + Pepper
  • Lime Juice
  • Olive Oil

Let’s Get Cooking

Cook the hashbrown per package instructions, and make sure it is extra crispy.

While the hash brown is cooking, mash the avocado in the bowl with some red pepper flakes + lime juice + salt + pepper.

In a skillet, drizzle olive oil in a pan and heat on MED.

Crack the egg in the skillet and fry until the whites are fully cooked.

Once the hashbrown is done, top with the mashed avocado and fried egg.

ENJOY

Made with Love,

Hannah

Akron Eats: Alexander Pierce

I haven’t done a restaurant review in a while, which makes me sad because trying out new places is one of my favorite hobbies, if you could call it that. I had seen Alexander Pierce on Yelp for quite some time, but it looked like a fancy place and I felt that I needed a special occasion to go. I decided that my birthday at the beginning of April was the perfect time to go. I made reservations weeks in advance, I would recommend this big time!

When I tell you this place is nice, whoooa it’s nice! Private lounge, live singer, you can even get a membership there. The restaurant entrance is located at the back of the building. When you pull up you don’t even realize it’s a restaurant. Then you see the big iron gate with ‘Alexander’ written on it and the beautiful entrance. We were seated quickly and the server was incredibly nice.

When you come to a restaurant like this you have to go all out and that’s what we did.

The pretzel-crusted fried pepper jack was a special at the time, but if it is on the menu when you go ORDER IT. It’s salty, it’s spicy, and it’s the ultimate savory bite. Do not get me started on this meatball. It’s stuffed with gooey cheese, served with a delicious sauce and toasted bread. It could be a meal itself. I recall saying about 10 times ‘this is the best meatball I’ve ever eaten’. And that’s not hyperbole, I truly believe that it was. Onto the main entree, the ribeye. OH MY GOD. I am a med-rare girl, but at some places you go, that means medium or well. That’s not what I want, no no. Alexander Pierce did this ribeye so right, I can’t even do it justice. I added the peppercorn demi-glace, it did not even need that. The steak was so perfectly done that its juices were the only sauce I needed, that’s how you know a steak is done right.

If you are looking for a fancy night out, friends get together, date night, or whatever it is, please check this place out. I think it should be a staple in Akron dining. You could pick this restaurant up and put it in any big city and it would stand out, but I am happy that it is standing out here in Akron, OH.

Eaten with Love,

Hannah

The Rattlesnake Mac & Cheese

I love a charcuterie board and trying out new and interesting cheeses. Recently, I came across this Tequila Habanero Cheese from DeerCreek called The Rattlesnake. So obviously I had to try it out. It’s a delicious and creamy sharp cheddar with a kick of habanero. It’s definitely hot, but it has an amazing flavor. With a cheese this amazing I had to try and incorporate it into other dishes, so obviously I made mac & cheese. It’s spicy, it’s creamy, and it’s definitely cheesy.

Ingredients

  • 1 Clove Garlic, finely diced
  • 1 1/2 TBSP Butter
  • 1/2 Cup Heavy Whipping Cream
  • 3/4 Cup Milk
  • 2 TBSP Flour
  • 5 TBSP Cream Cheese
  • 1 1/2 Cup Rattlesnake Cheese
  • 1 Cup Sharp Cheddar + more for on top
  • 8 oz Macaroni Noodles
  • 2 32 oz Chicken Broth

Let’s Get Cooking

Bring the chicken broth to boil and cook the macaroni noodles per box instructions. Strain and put to the side.

Preheat the oven to 425 F

In a large pot, on MED HIGH melt the butter and add in the garlic. Add in the flour and stir well, making sure all the flour is coated. Turn the heat down to LOW and slowly add in the heavy cream + milk, stirring as you pour in. Add in the cream cheese + rattlesnake + cheddar [save some for on top].

Stir to make sure all the cheese melts. Once all the cheese is melted, add in the cooked and strained noodles. Stir to combine.

Pour the mac and cheese into a non stick pan and top with the extra cheddar cheese.

Bake for 20-25 minutes or until golden brown on top.

Made with Love,

Hannah

Kimchi Burger

As we’ve seen from my recent postings, I’ve been wanting to put Kimchi in just about everything I can. I’m late to the party in being obsessed with it I know. But it’s packed with such good probiotics, and as a girl with gut issues, how can I not love it. I love using burgers as a medium to fuse different cuisines together, it’s the perfect mix of silky egg, and spicy kimchi.

Ingredients

  • 4 Burger Buns
  • 1 LB Ground Beef
  • Romaine Lettuce
  • 4 Eggs, Fried
  • 4 Slices Sharp Cheddar Cheese
  • 1 Cup Kimchi, split amongst the 4 burgers
  • Salt & Pepper
  • Olive Oil

Let’s Get Cooking

To make your burger, grab a slice of cheese and place it in the middle of the ground beef, form the burger around the cheese. Place on a plate once formed and season both sides with salt and pepper.

Cook your burgers to your liking, I go med-rare so about 6/7 minutes each side. While the burgers are cooking, grab a small frying pan and fry up the eggs in a small amount of oil. Once done, remove from the pan and place on a paper towel.

To build the burger start with the bottom bun, lettuce, burger, kimchi, fried egg, then top bun.

Serve with fries or whatever you enjoy.

Cacio e Pepe

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

Brad’s Sourdough

We all know that I love Brad Leone, my sourdough starter is named after him. I got his new cookbook for Christmas and was excited to see that he shared his sourdough recipe. Brad’s recipe is completely different from Claire Saffitz recipe that I had been using from the New York Times. Brad’s recipe incorporates olive oil which brings out a fatty flavor that I love in the bread. Brad also doesn’t require you to knead the dough for 20 minutes, which my arms appreciate. If you’re making bread at all it’s increcibly important to have a kitchen scale.

Ingredients

You need a total of 1000g of flour, it can be of different types, but Brad notes it also can be 1000g of all the same

  • 700 g Bread Flour
  • 150g Rye Flour [I used whole wheat]
  • 150 Fine Italian Flour/type “00” [ I just used the bread flour again]
  • 750g Filtered, Room Temp Water
  • 15g Fine Salt
  • 30g Extra-Virgin Olive Oil [I had a little fun here and used my herbs de provence oil]
  • 150g Active Starter, fed the night before

Lets Get Cooking

Sift the flours together into a large bowl and mix in the water. You want the flours to autolyze which will help build up the gluten development. Make sure there is no dry flour left in the bowl. Cover and let sit for at least 30 minutes, you can let it sit for longer.

Once you’re done letting the flours autolyze, add salt + oil + starter to the flour mixture. Using your hands, knead the mixture into a smooth uniform ball. You can knead by gently pulling the dough and folding it over itself, or whatever kneading method works for you. Once you get the dough how you like it, place it back in the bowl and cover with plastic wrap. This will begin the fermenting process. Be sure to leave the dough at room temperature.

Here’s the part where you need to watch.

Every 60 minutes during the fermenting process you’re going to have to ‘turn’ the dough. This is done by wetting your hands and pulling up a side of the dough and folding it over itself. Turn 90 degrees and complete these ‘turns’ on all 4 sides. After each turn, cover again and let the dough rest. Depending on how your dough is fermenting you may do 3 turns, you may do 6. Once you’ve noticed that the dough has about doubled in size in the bowl and has a light and airy texture.

Once your fermentation is done it’s time to shape and bake! Flour a surface and let the dough fall out. Cut the dough in half if you are making bread, if you are making pizza dough, cut it into 4 equal pieces. With a bench scraper, slide it under the dough and turn, making it into a ball almost. Have floured bowls ready to place the shaped dough back into it and cover. Flip the dough into the floured bowl so that the bottom of the loaf is facing up. You can refrigerate for a day, which I recommend. Or you can bake that day.

Preheat the oven to 500F and place the dutch oven with the lid on into the oven. Gently flip out the dough onto a floured piece of parchment paper. Cut the top of the dough so it can release steam while baking. Place the dough/parchment into the dutch oven, cover, lower the temp to 460F and bake for about 20-25 minutes. Remove the lid and then let bake for another 45 minutes.

Let sit for about an hour before cutting into it!

If you’re making pizza with the dough, follow along with my sourdough pizza recipe after making the dough!

Made with Love,

Hannah

Stuffed Dates – Antoni’s ‘Perfect Bite’

Ever since I’ve had Antoni’s cookbook I’ve wanted to make these dates. I never knew the right time. I just moved into my own apartment and I thought, YES, I CAN MAKE THOSE DATES FOR A HOUSE WARMING PARTY. I know, what a necessary thing to think about when you are moving. Though my housewarming party got canceled due to weather, I still made these dates and enjoyed them on the couch. Antoni’s right, it really is the perfect bite. Salty, sweet, savory, and a multitude of textures as well. See if you agree.

Ingredients

  • 24 Medjool Dates, pitted
  • 1/4 lb Thinly Sliced Proscuitto
  • 3 oz Blue Cheese
  • 24 Roasted Salted Almonds, preferably Marcona

Let’s Get Cooking

Preheat the oven to 375F and line a baking sheet with parchment paper. [ I didn’t have a baking sheet yet so I used a muffin tin & that worked too].

Tear the pieces of Proscuitto lengthwise to get about 24 strips

Cut the dates along the side and stuff with about 1/2 tsp blue cheese and one almond. Gently close the date and wrap with Proscuitto. Place on baking sheet cut side up so the cheese does not melt out.

Bake for about 7-10 minutes until the cheese is bubbling. Let sit for a little before eating, it will be difficult to wait but you don’t want to burn your mouth.

Made with Love,

Hannah

Tuna Poke Bowl

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