Tag: homemade

Chicken & Bean Burrito w/ Spicy Pineapple Slaw

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I just had a huge move, from living with my best friend since pre-school to living alone. I have never lived alone before so it was a transition. I’m beginning to get back into some resemblance of a routine and part of that is making lunches for the workweek. I found this recipe in Antoni’s new cookbook Let’s Do Dinner and it is the perfect lunch that you can pop in the microwave [ if you want ] and you’re good to go.

Ingredients

  • 2 TSBP + 2 TSP Extra Virgin Olive Oil
  • 1/2 Small Onion, Chopped
  • 2 Garlic Cloves, thinly sliced
  • 1/2 TSP Chili Powder
  • Salt
  • 2 15oz Cans Black Beans, rinsed and drained
  • 1 TSP Grated Lime Zest
  • 2 TBSP Fresh Lime Juice (about 1 lime)
  • 6 Cups thinly sliced napa/green cabbage
  • 1 1/2 Cups cubed Pineapple
  • 1 Large Serrano/Jalapeño pepper, thinly sliced
  • 2/3 Cup Chopped Cilantro
  • 2 Scallions, thinly sliced
  • 2 Cups Shredded cooked chicken, (can use rotisserie chicken)
  • 4 Large Flour Tortillas
  • Hot sauce & Sour Cream (For serving)

Let’s Get Cooking

If you’re eating these at home now, preheat the oven to 400F. If making for the weekly lunches you can skip this part

Heat 2 TBSP of olive oil in a saucepan over MED heat. Add in the onion + garlic and cook until soft. Add in the chili powder + 1/4 TSP salt + beans and cook until warmed through. Stir in the lime zest + juice and remove the beans from heat.

In a large bowl, combine the cabbage + chile + cilantro+ scallions + remaining oil + salt + pineapple.

Lay out a piece of foil and place the tortilla on top. Layer the burrito beans + chicken + cabbage and then tightly roll and wrap in the foil.

If you’re eating these at home, place the burritos in the oven for 15 min.

If you’re eating at work, place it right in the fridge. Be sure to pack a plate or something to unwrap and reheat the burrito in.

Serve with hot sauce & sour cream.

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

Johnny’s Queso

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The real title of this recipe could be “Antoni’s recipe for Jonathan Van Ness’s favorite queso“, but that’s really a mouth full. This is the perfect white queso with some green chilis and chorizo mixed in. It is one of my absolute favorite dips, be careful you may just eat the whole thing on your own. Serve it with tortilla chips, but another good way is serving it with some whole wheat crackers, tastes like a freaking hanky-panky. If you don’t know what a hanky-panky is I don’t think you should read these posts anymore.

Ingredients

  • 1 LB White American Cheese, chopped
  • 1 Cup Whole Milk
  • 2 TBSP Unsalted Butter
  • 1/2 TSP Ground Cumin
  • 1/4 TSP Garlic Powder
  • 1 4.5oz can Chopped Green Chiles
  • 6 oz Fresh Chorizo, casing removed [If I can’t find chorizo I go for any spicy sausage in the store, it’s still delicious]
  • Tortilla Chips & Crackers for serving

Let’s Get Cooking

In a large heatproof bowl combine the cheese + milk + butter + cumin + garlic powder. Fill a medium pot with about 2 inches of water. Bring the water to a gentle simmer. Place the heatproof bowl with the cheese mixture on top and stir gently until the mixture is melted and gently bubbling.

Stir in the green chilis and remove from the heat.

While the cheese is melting, cook the chorizo in a medium skillet over MED-HIGH heat. Make sure to be breaking up the sausage into small pieces. Cook until crispy and remove from heat.

Pour cheese into a serving bowl and transfer chorizo into the cheese mixture using a slotted spoon. Stir in the chorizo and enjoy!

Made with Love,

Hannah

Asian-inspired Zucchini

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Rice bowls and stir-fry are some of my favorite weekly meals. They are so easy to make and it also allows you to combine a lot of leftover ingredients in your fridge. This Asian-inspired zucchini is a great addition to any of your weekly rice bowls.

Ingredients

  • 1 Large Zucchini, cut into long quarters
  • 1 TBSP Olive Oil
  • 2 TBSP Soy Sauce
  • 2 TSP Fish Sauce
  • 1 TBSP Rice Wine Vinegar
  • 2 TSP Red Pepper Flakes

Let’s Get Cooking

Bring out a large pan and add in the olive oil, begin sauteing the zucchini.

Allow the zucchini to brown a little, and add in the soy sauce + fish sauce + rice wine vinegar.

Turn the heat up to high and allow the soy sauce to cook down for about 3 minutes. Turn down the heat to low, add in the red pepper flakes and cook for about 10 more minutes.

Place in an airtight container and add in a little extra soy sauce on top. Keep in the fridge for about 3-5 days and enjoy over rice or as a snack!

Made with Love,

Hannah

Roasted Garlic

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My mom got me this ceramic pot specifically for roasting garlic and it is the most perfect thing, not to mention so cute. I am a garlic girl, any recipe that calls for garlic I’m doubling/tripling it. I love the simplicity of roasted garlic, you can use it in pasta recipes, on charcuterie boards, or just on a good piece of bread. This recipe does not require you to have a garlic roaster, you can also just place the bulbs on a baking sheet.

Ingredients

  • 1-2 Bulbs of Garlic, the top cut off
  • Olive Oil
  • Pinch of Salt
  • Thyme or any additional herbs

Let’s Get Cooking

Before using the ceramic roaster, soak it in water for about 15 minutes.

Preheat the oven to 375F

Place the garlic with the top cut off in the roaster. Drizzle over the olive oil and season with salt. Add in any additional herbs that you would like, I like adding a sprig of thyme.

Roast in the oven for about an hour.

Easy, peasy, that’s about it! Eat the garlic however you’d like!

Made with Love,

Hannah

Broccoli Cheddar Soup

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Gorgeous, gorgeous, humans love soup. Soup humans are the best humans. So I present to you this absolutely delicious ‘healthy-ish’ broccoli cheddar soup from Half-Baked Harvest. It’s creamy, cheesy, and paired perfectly with some homemade sourdough. This makes a lot so be ready to have this for lunches for the week.

Ingredients

  • 2 TBSP Olive Oil
  • 2 TBSP Butter
  • 1 Yellow Onion, chopped
  • 2 TBSP Fresh Thyme/ 2 TSP dried
  • 2 Carrots, Chopped
  • 3 TBSP All Purpose Flour
  • 6 Cups Chicken Broth
  • 1 Small Cauliflower Head, cut into florets
  • 4 Cups Broccoli florets
  • 2 Bay Leaves
  • 1/4 TSP Smoked Paprika
  • 1/4 TSP Cayenne
  • 1/2 Cup Canned Coconut Milk
  • 1-2 Cups Shredded Sharp Cheddar Cheese
  • Salt + Pepper

Let’s Get Cooking

In a large pot, melt together olive oil + butter. Add in the onion + carrots + thyme and cook until you can smell the ingredients, about 10 minutes. Stir in the flour and cook until it goes light brown, about 2 minutes. Slowly whisk in the broth.

Add in the cauliflower and bring it up to a boil, until the cauliflower is tender, about 10 minutes. Transfer the soup into a blender and puree until it’s smooth. [don’t clean the blender because you will use it again].

Place the soup back into the bot add in the broccoli + bay leaves + paprika + cayenne + salt + pepper. Simmer over MED heat for about 10 minutes. Remove bay leaves and blend soup, but keep small chunks of broccoli.

Return the soup back into the pot and stir in the coconut milk and cheese until it is incorporated. Season with salt + pepper and serve warm with bread.

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

Cranberry Brie Bites

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I love finger foods. They always look so appetizing. I know holiday parties are winding down, but that doesn’t mean you can’t bring these bites to your next get-together, or make them for yourself and enjoy them on the couch.

Ingredients

  • Store-bought puff pastry
  • 1 14oz can Whole Cranberry Sauce
  • 1 Wheel of Brie, cut into cubes
  • Zest of half a orange
  • 1 TSP Cinnamon

Let’s Get Cooking

Preheat the oven to 400F

Pour the cranberry sauce into a bowl and add in orange zest + cinnamon and stir.

Cut the puff pastry into squares, about 4×4 in, and place into muffin tins.

Place one of the brie cubes into the pastry and top with the cranberry sauce.

Bake for about 20-25 minutes and enjoy!

Made with Love,

Hannah

The Best Chocolate Chip Cookies

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My Step-Mom, Cathy, makes the best chocolate chip cookies EVER. I remember learning that her secret ingredient was Captain Morgan and I thought somehow I would get drunk from eating all the cookie dough. The recipe is a simple one, it’s on the back of the Hershey’s chocolate chip bag [use whatever chocoloate chips you like just don’t use Nestle, Nestle steals resources from indigenous people]. Enjoy these chocolate chips with family and friends and don’t forget to thank Cathy for the secret ingredient. Makes about 5 dozen cookies.

Ingredients

  • 1 Cup Butter, softened (2 Sticks)
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Light Brown Sugar, packed
  • 1 TSP Vanilla Extract
  • 2 Eggs
  • 2 1/4 Cups All Purpose Flour
  • 1 TSP Baking Soda
  • 1/2 TSP Salt
  • 2 Cups Milk Chocolate Chips
  • 3 TBSP Captain Morgan

Let’s Get Bakin’

Preheat the oven to 375F

Beat the butter + sugar + brown sugar + vanilla in a large bowl until it’s creamy. Add in the eggs one at a time and beat well.

Add in the Captain Morgan. In a seperate bowl combine the salt + baking soda + flour. Slowly pour in the flour and mix until well blended.

Stir in the chocolate chips.

Bake the cookies for about 8-10 minutes or until lightly browned. Remove from the cookie sheet and allow to cool on a wire rack.

Made with Love,

Hannah