Sourdough Soft Pretzels

I love to find any sort of recipe that I can utilize my sourdough starter (it’s name is Brad). I found this recipe from Eat the Love for sourdough soft pretzels and I just had to try it out for myself. This recipe does take about 2 days, because you need to make sure your starter is fed and active & you need the dough to rise for about 4 hours. These are easy and delicious, perfect with mustard or some cheese.

Ingredients

  • 1 Cup Warm Water
  • 1 TBSP Honey
  • 1 Cup Active Sourdough Starter, check out here how to begin your own starter/how to feed
  • 4 Cups Bread Flower, you can use All Purpose Flour
  • 1/4 Cup Unsalted Butter, melted
  • 2 TSP Salt
  • 1 Egg Yolk
  • Coarse Salt

Baking Soda Bath:

  • 2/3 Cup Baking Soda
  • 10 Cups Water

Let’s Get Cooking

I did all of this by hand, you can use a mixer with a dough hook. Combine the cup of warm water and honey in large bowl & stir until dissolved. Add in the active sourdough starter until it has loosened and combined with the water.

Add in the flour + butter + salt into the bowl. Mix well until it begins to form a shaggy dough. Remove from bowl and place the dough onto a lightly floured counter, knead until the dough becomes smooth and more elastic.

Once the dough is smooth, coat a clean bowl with cooking spray. Cover the bowl with plastic wrap or a damp towel and let rise, until the dough has doubled, about 3 to 4 hours.

Preheat the oven to 450F once the dough is done proving. Line two baking sheets with baking mats or parchment paper and divide the dough into about 10 even pieces/110g each. Cover with a damp towel once rolled out.

Take one piece of dough and roll into a long rope. Form a ‘U’ shape then take the two ends, cross over each other, then bring back down to the bottom of the ‘U’.

Bring the water & baking soda in a large pot up to a boil. Make sure that the baking soda has fully dissolved. Add in about 2-3 pretzels per time, letting them boil for about 50 seconds. Place on the baking sheet following.

Combine the egg yolk + water and brush on top of each pretzel, sprinkle with coarse salt.

Bake for 15-18 minutes or until the pretzels have browned. Let cook on the baking sheet for a few before moving to a wire rack.

Made with Love,

Hannah

Pappardelle in Saffron Cream

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.

Ingredients

  • 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.

Savor this meal, please.

Made with Love,

Hannah

‘Bleu by You’ Burger

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.

Ingredients

  • 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
  • 4 Buns

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

Serve with fries & enjoy!

Made with Love,

Hannah

Grandma A’s Pepperoni Rolls

My grandma Alexander made comfort food right, her cheesy potatoes, UNMATCHED, her pepperoni rolls, OUT OF THIS WORLD. The rolls had this sweet dough paired with the salty pepperoni and mozzarella. After she died I haven’t had them, I kept trying to re-create the recipe but I wasn’t getting it right. Finally, I hear that my aunt has my grandmother’s recipe, IN HER HANDWRITING, which was just absolutely amazing. It was awesome to see her hand-writing and make her recipe, and it turn out just like she used to make. Pulling one out of the fridge and putting it in the microwave brought back all these memories of Christmas time with my cousins and eating like 8 pepperoni rolls. It’s things like that, those memories, that remind us what cooking and sharing food is all about. This recipe makes about 40 pepperoni rolls

Ingredients

  • 15 Cups Flour (I used Bread Flour)
  • 1 1/2 to 1 3/4 Cups Sugar
  • 1 Cup Vegetable Oil
  • 5 Cups Warm Water
  • 1 TBSP Salt
  • 2 Packets Dry Yeast
  • Pepperoni – 5 bags
  • Mozzarella – 3 bags

Let’s Get Cooking

Mix the packets of yeast in 4 cups of warm water. wait about 15 minutes or until the yeast becomes bubbly.

Combine the flour + sugar + oil + salt + remaining 1 Cup of water + bubbly yeast. Mix until there are no dry flour spots.

You’re going to proof the dough twice. Once for about an hour and a half, cover with a damp towel and set aside, I like to put the bowl in an unheated oven.

After an hour check the dough, gently knock it down, not all the way as to not let all the air out. Cover again and let proof for another hour.

After proofing, preheat the oven to 350F

Once the dough is ready, take a small/medium sized piece of dough (all depends on how big of a roll you want) and make it into an oval shape, or roll it out, whatever you find easier.

Place the pepperoni on the dough, then top with cheese, LOTS.

Roll up the dough and place on a baking sheet, seam side down. Place into the oven and bake for 15-20 minutes.

Once baked you can store in freezer bags and microwave when ready to eat.

Made with Love from Grandma & I,

Hannah

Roasted Cauliflower Fried Halloumi Tacos

Trying to keep up with a meatless meal once a week. Never EVER will I go vegetarian/vegan so one meal a day without meat is more than enough. This recipe focuses on halloumi, which is salty, cheesy, and absolutely delicious in a taco with some other veggies and a wonderful spicy avocado sauce that makes it all pop. This recipe is from Half-Baked Harvest who always has the most delicious and creative recipes.

Ingredients

  • 1 Large or 2 small cauliflower heads, cut into florets
  • 2 TBSP Olive Oil
  • 2 TSP Smoked Paprika
  • 1 TSP Chili Powder
  • 1TSP Cumin
  • 1 TSP Salt + Pepper
  • 1 14 oz can Black Beans, drained and rinsed
  • 8 oz Halloumi cheese, sliced
  • 1 Cucumber or Zucchini, shredded
  • 1 Package tortillas of your liking

Spicy Avocado Basil Guac

  • 1 Avocado, halved
  • 1 Cup Fresh Basil
  • 1/4 Cup Toasted Pine Nuts
  • 1 Jalapeño
  • Juice of 1 lemon
  • 2 TSBP Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 400F

Toss together cauliflower + oil + chili powder + cumin + salt + pepper. Place on baking sheet and roast for 20-30 minutes, stirring halfway through. When done, remove from oven and add in the beans

Make the guac by adding in half the avocado + basil + pine nuts + jalapeño + lemon juice + oil in a food processor or blender and pulse until smooth. Dice the other half of the avocado and add in. Stir in salt + pepper to taste

Heat a skillet over med heat and add in a little olive oil. Once hot, add in the halloumi slices and cook about 1-2 min each side until they brown. Remove and place on paper towels.

Assemble by layering cucumber/zucchini, then cauliflower in the tortillas then top with the halloumi and guac.

Made with Love,

Hannah

Anthony Bourdain’s Saffron Risotto

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.

Ingredients

  • 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!

Made with Love,

Hannah

Matty’s Kitchen Sink Salad

First things first, we are talking about Matty Matheson of course, who else would we be talking about. He’s top 10 fav celebrity chef next to Anthony Bourdain and Julia Child. If you say Bobby Flay you can get the hell off my page. Anyways, this salad is perfect when you are wanting a submarine sandwich but decide to ditch the bread. I made it for lunches this week and it holds up.

Ingredients

  • 1/2 Cup White Vinegar
  • 1 TBSP Dried Basil
  • 1 TBSP Dried Oregano
  • 1/2 TBSP Garlic Powder
  • 1/4 Cup Vegetable Oil
  • 1/4 Cup Olive Oil
  • Salt + Pepper
  • 1 Head Iceberg Lettuce, cut into quarters
  • 1/2 LBS Pound of Italian Salami, diced
  • 1/2 LBS Cheddar Cheese, torn into pieces
  • 1 1/2 Cups Sliced Pepperoncini
  • 2 Cups Corn
  • 1/2 Head Cooked Broccoli
  • 1 Pint Cherry Tomatoes
  • 6-8 Hard Boiled Eggs, Sliced (I did not add but you can)
  • 1 Red Onion, thinly sliced

Let’s Get Cooking

In a blender combine the vinegar + basil + oregano + garlic powder. Slowly add in the vegetable oil and olive oil. Season the dressing with salt + pepper

Prep all of your ingredients so you can throw it in the bowl at once. If you are meal prepping for the week, keep the salad dressing in separate containers for the week. If you are eating this now: place the salad in a large bowl and add in the dressing and mix.

Then add in the salami + cheese + pepperoncini + corn + broccoli + tomatoes + eggs + red onions. Mix again gently and you are good to go.

Made with Love,

Hannah

Croissant Breakfast Sandwiches

Breakfast sandwich is a staple, especially when hungover. You can also make it however you want, bacon, sausage, eggs, cheese, hash browns, the options are endless. I use croissants that I made, but you can use store bought too, fresh or frozen, it doesn’t matter! As long as you make it with love, and some good ass bacon, you can never go wrong.

Ingredients

  • Croissants, fresh or frozen
  • 1 egg
  • 2 slices of bacon or 1 sausage patty, I really like Applegate products
  • 1 Slice of Cheddar Cheese, if you like

Let’s Get Cooking

Grab two slices of bacon and cut in half, place in a hot pan and cook to your liking, I like mine a bit chewy but I know that is not for everyone.

If your croissant is frozen, be sure to thaw the night before. Or you can always cut it in half and throw it in the oven at 375F until warm.

Once the bacon is done, remove and place on a paper towel. Keep the heat on high, we are going to cook the egg FAST. Scramble one egg in a bowl and pour into the hot pan. Let the sides get a little cooked and move it around lightly with a wooden spatula until fully cooked. Place the eggs on a plate.

If you haven’t already, cut your croissant in half. Lower the heat and place the croissant cut sides down in the same pan you cooked the bacon and eggs in. This lets the croissant to soak up some of that yummy bacon fat. Keep in the pan until toasted.

To assemble: Place bottom croissant, bacon, egg, cheese, and top croissant.

Make before a trip and wrap in foil to throw in the oven morning of.

Made with Love,

Hannah

Homemade Chicken Tenders

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.

Ingredients

  • 1 Cup Panko Bread Crumbs
  • 1 TSP Chili Powder
  • 1/2 TSP Garlic Powder
  • Chicken Tenders
  • 2 Eggs
  • 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.

Made with Love,

Hannah

Steak Salad

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.

Ingredients

  • Salad greens of your choosing
  • Steak, I used 2 smaller cuts I found at the store
  • Cherry Tomatoes, sliced
  • Cucumbers, quartered
  • Red onion, sliced into ribbons
  • Green Onions
  • Goat Cheese [or cheese of your choosing]
  • Salt + Pepper

For Dressing:

  • 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.

Made with Love,

Hannah