Tag: home chef

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

“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

Blueberry & Lemon Pancake Bites

Categories Recipes4 Comments on Blueberry & Lemon Pancake Bites

I am a sucker for a lemon + blueberry combo, as we well know by the multitude of recipes I have using those two ingredients. This recipe is perfect for weekly breakfast meal prep, using one large bowl to mix up the ingredients. These also do well in the freezer for up to about 3 months.

Ingredients

  • 2 Cups Protein Pancake mix
  • 1 Cup blueberries
  • 1 Lemon, zested and juiced
  • 2 Cups milk
  • 2 Eggs
  • 1/4 Cup Honey
  • 1 TBSP Vanilla

Let’s Get Baking

Preheat the oven to 400F.

In a large bowl combine the pancake mix + milk + eggs + honey + vanilla and stir until combined. Add in the lemon zest + lemon juice + blueberries and gently stir until mixed in.

Line a muffin pan with paper and pour the mixture into individual cups.

Bake for 25 minutes, remove from heat and allow to cool.

Store in an air-tight container in the fridge if they are going to be immediately eaten, or freeze up to 3 months.

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

Chocolate Orange Baked Donuts

Categories Desserts, Recipes5 Comments on Chocolate Orange Baked Donuts

Chocolate and orange is such an underrated combo. We always reach for the strawberries or the Oreos to pair with chocolate, but what about the oranges!?! With all this lovely orange citrus, Love Eat Sleep Food helped me with my ode to chocolate and orange with these baked donuts. They are such a yummy treat and you don’t need to stress with all the frying.

Ingredients

Chocolate Cake

  • 1 Cup + 2 TBSP All Purpose Flour
  • 5 TBSP Cocoa Powder
  • 3/4 TSP Baking Powder
  • 1/4 TSP Baking Soda
  • 1/4 TSP Salt
  • 43g Butter
  • 1/3 Milk Chocolate Chips
  • 1 TSP Coffee
  • 1 Egg
  • 3/4 Buttermilk
  • 1 TSP Vanilla
  • 3 TBSP Orange Juice
  • 1 TSP Orange extract
  • Zest of 1 Orange

Icing

  • 4 oz Chopped Dark Chocolate
  • 1/2 Cup Heavy Cream
  • 1 TBSP Orange Juice
  • 1 TBSP Butter
  • Orange slices for decoration

Let’s Get Baking

Preheat the oven to 350F

In a small saucepan heat the butter until melted. While waiting to melt, combine the flour + baking powder + baking soda + cocoa powder + salt in a medium bowl.

Add the chocolate chips to the saucepan, as well as coffee + orange juice + vanilla + milk, mix to combine. Let cool briefly until adding brown sugar + orange zest + egg. Stir to combine.

Add the wet ingredients to the dry and fold, don’t over mix. Pour the ingredients into a zip log bag and make a small incision. Pipe into a donut pan until it’s 2/3 full.

Bake for 13-15 minutes.

While baking make the icing!

Place the chopped chocolate to a heatproof bowl. In a seperate saucepan, add the heavy cream and bring to a simmer. Add in the chocolate + orange juice, stir to combine. After letting sit for 5 minutes, add in the butter and stir until smooth.

Wait for the donuts to cool before dipping in the ganache.

Top with orange zest + slices.

Made with Love,

Hannah

“Pickle My Funny Bone” Burger

Categories burgers, Recipes4 Comments on “Pickle My Funny Bone” Burger

I am a pickle girl, as I am sure I have shared before, so of course I had to make this fried pickle burger by our BFF Bob. It is one of the more simple burgers that Mr. Belcher has to offer, with fried pickles and a spicy mayo being the stars of the show; but don’t let simple fool you, because DAMN it’s good.

Ingredients

  • Vegetable/Canola Oil for Frying
  • 1/3 Cup Flour
  • 1/3 Cup Cornmeal
  • 1 Egg
  • 1 TBSP Old Bay Seasoning
  • 1 TSP Crushed Red Pepper Flakes
  • 1 16 oz jar Kosher Dill Pickle Chips
  • 4 Hamburger Buns
  • 1/2 Cup Mayo
  • 1 TBSP Frank’s Red Hot
  • 1 TSP Ketchup
  • 1 lb Ground Beef
  • Green Leaf Lettuce

Let’s Get Cooking

In a deep saucepan, heat about an inch of oil to 350F.

Mix the flour + cornmeal + seasoning + red pepper flakes in a large bowl. In a small bowl, crack the egg and beat it.

Drain the pickle chips and pat dry. Dunk the pickles in the eggs and then dredge in the seasoned flour. Fry the coated pickle chips in small batches until they turn golden brown. Remove from the oil with a slotted spoon. Be sure to check the oil temperature between batches.

In a bowl, mix together mayo + hot sauce + ketchup, adjusting per your taste.

Form the beef into 4 patties, season both sides with salt + pepper, and cook to your liking.

To build the burger: bottom bun, lettuce, burger, fried pickles, spicy mayo, top bun.

Made with Love,

Hannah

Nashville Hot Chicken Strips

Categories Recipes3 Comments on Nashville Hot Chicken Strips

It’s winter here in Ohio, with our first lake-effect snow. I had a lovely morning by skidding into a telephone pole/wire so I figured I deserved all the treats for the rest of the day. I was craving something spicy and fried so I decided to take a shot at making my own Nashville hot chicken, with the help of Delish. The key here, like always, is to BRINE YOUR CHICKEN IN PICKLE JUICE. I am telling you it’s a game changer. I only made a single serving of this so obviously, double if you are making for more.

Ingredients

For the Chicken:

  • Reserved Pickle Juice
  • 1 Chicken breast, sliced into tenders
  • 1 Cup Milk
  • 2 Large Eggs
  • 1 TBSP Hot Sauce of your choosing
  • 1 Cup All Purpose Flour
  • 1 TSP Paprika
  • 1 TSP Cayenne Pepper
  • Salt + Pepper
  • 4 Cups Vegetable Oil for frying

For Nashville Hot Sauce:

  • 2 TBSP Cayenne Pepper
  • 1 TBSP Brown Sugar
  • 1 TBSP Paprika
  • 1 TSP Garlic Powder [ I didn’t have so I used one clove of garlic]
  • 1 TSP Chili Powder
  • 1 TSP Salt

Let’s Get Cooking

Brine your chicken in pickle juice for about 2 hours. I keep my leftover empty pickle jars and put the chicken into the jar to brine.

Line a baking sheet with parchment paper and a metal rack.

In a shallow bowl whisk together milk + eggs + hot sauce. In another bowl combine flour + paprika + cayenne + salt + pepper. Pat the chicken dry & cut into slices. Dredge the chicken in the flour mixture, then the egg mixture, then the flour once again and place on the wire wrack. Place in the fridge once all dredged for about 20 minutes.

In a large skillet, heat the oil until it reads 350F. Scoop out 1/2 cup hot oil and add to a pot. Working in batches if needed, cook the chicken for about 6 minutes each side.

To make the Nashville hot sauce add the cayenne + brown sugar + paprika + garlic powder + chili powder + salt to the pot with the hot oil. Mix well to combine.

Once the chicken is cooked, brush the Nashville hot sauce over the chicken. Don’t forget to serve with pickles!

Made with Love,

Hannah

Blueberry & Lemon Sourdough Scones

Categories Desserts, Recipes, sourdough5 Comments on Blueberry & Lemon Sourdough Scones

I have come to the realization that I do not use my sourdough starter enough! I use it primarily to make bread and failed tremendously once while making donuts. But one failure shouldn’t stop me from branching out! I wanted something relatively easy to whip up for a late breakfast treat so I decided on scones. I found this recipe from Savor the Best which incorporates two of my fav flavors, lemon and blueberry. I highly recommend making these if you’re like me and want to branch out with your sourdough starter.

Ingredients

  • 2 1/4 Cups All Purpose Flour, 270g
  • 1/2 Granulated Sugar, 100g
  • 2 1/2 TSP Baking Powder
  • 1/4 TSP Baking Soda
  • 1/2 TSP Salt
  • Zest of 1 Lemon
  • 1/2 Cup Cold Butter, 1 stick, grated [I recommend putting in the freezer for 15 min before you need it]
  • 1/2 Cup Sourdough Discard, 120g
  • 3 TBSP Cream or Buttermilk
  • 1 Egg
  • 1 TSP Vanilla Extract
  • 1 1/4 Cup Blueberries, fresh or frozen

Let’s Get Baking

To make your dough, combine the flour + sugar + baking powder + baking soda + salt + lemon zest in a large mixing bowl.

Add the grated butter to the bowl and use your fingers to blend the butter into the flour until it looks like coarse sand.

Add the cream + sourdough discard + egg + vanilla to the flour mixture. Mix until the flour is moistened, it should look a bit dry and crumbly. Fold the blueberries into the dough using your hands.

Transfer the dough to a lightly floured counter and use your hands to push it into two 6-inch round disks. Use a knife to cut each disk into 8 wedges.

Move to a baking sheet lined with parchment paper and place in the freezer for 20-30 minutes.

Preheat the oven to 400F. Brush the scones with cream and sprinkle the tops with sugar. Bake for 20-25 minutes or until golden brown.

Transfer the scones to cool, though it is so difficult to wait!

Enjoy as soon as they are cool enough to eat!

Made with Love,

Hannah