It’s the new year and one thing I will never give up is cheese. I love cheese, I love all cheeses; stinky, sweet, salty, all of them. Brie is one of my favorites, it’s creamy and melty, and you can incorporate so many different flavors with brie. I love combining heat and sweet and this honey chili brie is the perfect way to do that. Serve with crackers or crostinis.
Ingredients
Honey
1 TSP Fresh Thyme, can use dried
1 TSP Red Pepper Flakes
Brie
Let’s Get Cooking
Preheat the oven to 350F
Cut diagonal lines in the brie and place in a brie baker or on a lined baking sheet
Sprinkle the thyme + red pepper flakes over the brie, getting them into the cross-hatches. Drizzle the honey over top
Bake uncovered for about 15-20 minutes or until the brie is melty and bubbling.
My mom makes these pretzels once a year at Christmas. They are one of the greatest snacks I have ever eaten, EVER. On Christmas, our dinner consists of these pretzels and puppy chow. Bring out your roasting pan and be prepared to eat a whole bowl of these on your own.
Ingredients
28-32oz of Mini Pretzels
1 Cup Vegetable or Canola Oil
1/2 TSP Dill Weed
1/2 TSP Lemon Pepper
1/2 TSP Garlic Powder
1 Package Hidden Valley Ranch Dressing Powder
Let’s Get Cooking
Heat oven to 200F
Pour the pretzels into a large roasting pan.
In a shaker container combine the oil + dill + lemon pepper + garlic powder + ranch powder and shake well.
Pour the dressing over the pretzels and toss to coat.
Bake for 30 minutes, stirring after 15 minutes. Let cool after baking and store in an airtight container.
I have been obsessed with Kimchi recently, any foods that are natural probiotics are a friend of mine. Kimchi is a Korean dish that is a fermented, spicy cabbage, often mixed with garlic, ginger, and chilis. Kimchi can be eaten on its own, or it can be fried with rice, which is a popular Korean dish. Perfect to make in large batches and enjoy for lunches over the week. I adapted this recipe from NYtimes Cooking.
Ingredients
3 TBSP Unsalted Butter
1/2 Yellow Onion, medium diced
1 Cup Kimchi, roughly chopped
2 TBSP Kimchi Juice
1/2 Cup Salted Ham, diced [or any leftover cooked meat]
2 Cups Cooked, Cooled Rice
2 TSP Soy Sauce
1 TSP Sesame Oil
2 TSP Vegetable Oil
1 Egg
Nori, ripped to pieces
Let’s Get Cooking
In a large saute pan melt the butter over MED-LOW heat and add the onions. After about 2 minutes, add in the kimchi + kimchi juice and stir until it comes to a slight boil. Add in the ham and cook for about 5 minutes.
Add in the rice and break it up with a wooden spoon, mix well. Turn up the heat and add in soy sauce + sesame oil. Mix and then turn down the heat, letting the rice cook.
In a separate small pan, add in the oil. Once the oil is hot, cook the egg to the desired doneness.
Serve the rice topped with nori pieces and the fried egg.
Takeaway wonton soup is one of my favorite meals when I am looking for something warm and comforting. The thought of making wonton soup always seemed out of reach, like how do you even make wontons?! Do not fret, I found a recipe from Delish that didn’t seem too difficult, so I added a little bit of a flair to it, and BOOM easy peasy wonton soup that you can make at home. Making the wontons did take some focus and time, but I found it to be a very mindful task. Serve warm and enjoy.
Ingredients
For Wontons
2/3 lb Ground Pork
2 TSP Soy Sauce
2 TSP Chives, Thinly sliced
1 TSP Rice Wine Vinegar
1 TSP Grated Ginger
1 Garlic Clove, minced
1/2 TSP Crushed Red Pepper Flakes
1/2 TSP Sesame Oil
1 Package Square Wonton Wrappers
1/4 Cup Water
For the Broth:
6 Cups Chicken Broth
3″ Piece of Peeled Ginger
2 TSP Soy Sauce
2 Garlic Cloves, Smashed
1/4 TSP Sesame Oil
2 TBSP Sliced Green Onions
1 Bundle of Bok Choy, Chopped
1 Cup Mushrooms, Sliced
1 Handful of Bean Sprouts
Lets Get Cooking
In a large stockpot bring together all of the broth ingredients except the bok choy and the bean sprouts. Bring up to a boil and then simmer on low for 10 minutes. Remove the garlic and ginger and bring back up to a boil.
While the broth is coming together, combine pork + soy sauce + chives + vinegar + ginger + garlic + red pepper flakes + sesame oil in a large bowl.
On a clean dry surface bring out your wonton wrappers. Keep a bowl of water close by and wet the edges of the wonton wrapper with water. Place about 1/2 TBSP of the pork filling into the center of the wonton wrapper. Fold the wonton diagonally in half to make a triangle, seal the edges. Fold the two bottom corners in on each other and press again to seal. Repeat on all wrappers. Use extra water if needed to seal.
Bring a pot of water up to boiling and place in a few wontons at a time. These cook fast so be sure to watch them. When they float to the top remove them from the water. It is a small amount of meat so it will cook through and it will also continue to cook in the hot broth.
Once all the wontons are cooked, add the chopped bok choy and bean sprouts into the broth and simmer for about 5 minutes.
When you’re ready to eat. Place 3 wontons in a bowl and pour the hot broth over top.
The holidays are the perfect time to learn about different cultures. My favorite way to immerse myself in a new culture is through their food. It is currently Hanukkah and Latkes are a staple during this holiday. My knowledge of potato pancakes comes from German Festivals and from The Pierogi Lady here in the Cleveland area. I learned from Wade Wichard through Yourstory.org that Latkes symbolize the oil of the menorah that was able to stay aflame for 8 days following the ransacking of the Second Temple of Jerusalem. Those these are just delicious and crispy potato pancakes, they mean a lot more to individuals of the Jewish faith, stating that they symbolize the hardships and strife that the Jews have faced (Wichard, n.d.). Serve these latkes up hot with sour cream and applesauce.
Ingredients
Makes 8 Latkes
4 Small Potatoes
4 TBSP Flour
1 Egg
2 Cloves Garlic
1/4 Cup Onion, finely diced
Salt + Pepper
Vegetable Oil
Let’s Get Cooking
Shred your potatoes with a cheese grater or whatever you have. Once grated, lay the potatoes on paper towels and dab them to get the excess moisture out.
In a bowl combine the shredded potato + onion + garlic + egg + flour + salt + pepper and mix well.
Heat your oil in a pan, you want a thin layer of oil, no more than an inch.
Once the oil is hot, add in a spoonful of the potato mixture, pressing it down gently with the back of the spoon to flatten it. Cook about 4 minutes on each side, or until crispy golden brown.
Remove from oil to a plate with paper towels. Sprinkle with salt immediately.
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.
Ingredients
1 1/2 lbs Green Beans, ends trimmed
1 Small Garlic Clove, grated
2 Lemons
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.
Weekends at my childhood home are my favorite, spending time lounging around with my pets, and cooking waffles and pancakes for breakfast. My mom had some extra buttermilk laying around and rather than letting it go to waste we decided to ditch the Bisquick and make the pancakes ourself. This recipe comes from Great Grub, Delicious Treats. This recipe ensures the you get the fluffiest pancakes you can get. Serve up with your fav syrup, or powdered sugar if you are like me.
Ingredients
2 Cups Flour
2 TBSP Sugar
1 TSP baking Soda
1 TSP Salt
1/2 TSP Baking Powder
2 eggs
2 Cups Buttermilk
1 TSP Vegetable Oil
Let’s Get Cooking
In a bowl, combine the flour + sugar + baking soda + salt + baking powder.
In a larger bowl, whisk eggs + buttermilk together. Pour the wet ingredients into the dry and gently stir. The batter will be a little bit lumpy.
Add oil to your griddle if needed and heat. Flick the pan with some water, if the water sizzles then the pan is hot enough. Use a 1/4 cup to spoon in a few pancakes to the pan. Wait until the top of the pancake begins to bubble, and then flip. Timing is all up to how hot the pan is.
Add in any additional ingredients you like, such as blueberries or my fav chocolate chips.
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!
Ingredients
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 mine & 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.
Ingredients
1 Medium White Onion, chopped
Olive Oil
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.
Hangry Hannah 