Tag: Recipes

Potato, Cauliflower, & White Bean Soup

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Hi, it’s been a minute. I’ve had to take the time to focus on studying for the National Counselor Exam (NCE) and I unfortunately, had to step away from the blog for a little but I am back! I am so excited to be back into my hobbies and doing the things I love. I found this recipe from the New York Times Cooking website; it caught my eye because of the soup being topped with sour cream & onion chips. The recipe calls for the soup to be made in a slow cooker, but I made it in a stock pot and it came out AMAZING. I top mine with extra cracked black pepper, cheese, & of course potato chips. This soup has such a different taste and it’s so creamy, it’s an automatic new favorite.

Ingredients:

  • 2 TBSP Olive Oil
  • 1 LB Yukon Gold Potatoes, scrubbed, peeled, and cut into 1in chunks
  • 1 LB Cauliflower, chopped into large bite-sized florets and stems
  • 2 15oz Cans Cannellini beans, drained
  • 1/2 Yellow Onion, minced
  • 6 Cloves Garlic, smashed & minced
  • 3 1/2 Cups Vegetable Stock
  • 3 TBSP Unsalted Butter
  • 2 TBSP Dry White Wine
  • 1/2 TSP Dried Thyme
  • 1/2 TSP Garlic Powder
  • 1 TSP Lemon Juice
  • 1 Cup Plain Greek Yogurt [ recipe calls for sour cream but I like the tang of the yogurt ]
  • Salt & Pepper
  • Sour cream & onion potato chips, for topping
  • Shredded cheddar, for topping

Let’s Get Cooking

Prep all your ingredients beforehand, chopping the onion, potatoes, cauliflower, and garlic.

In a large stock pot, heat the olive oil and add in the garlic + onion and let saute for about 2-4 min. Once fragrant, add in the potatoes + cauliflower. Let the vegetables cook for about 8 minutes on MED heat.

Add in the beans + vegetable stock + butter + thyme + garlic powder + dry white wine + salt + pepper and stir to combine. Bring the soup to a boil and allow to simmer for about 1 hour or until all the vegetables are soft. Using a potato masher, mash the vegetables until the soup has a chunky texture, allow to cook for another 30 minutes.

Using a blender, blend the soup [ in batches if you need to ] and return to the pot. Stir in the lemon juice + greek yogurt/sour cream. Top with more black pepper.

Serve with shredded cheddar cheese & sour cream & onion chips!

Made with Love,

Hannah

Peanut-Butter Date Bites

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I am never never NEVER one to support recipe trends where people say, “WOW THESE ZUCCHINI CHIPS TASTE JUST LIKE POTATO CHIPS”. No, they don’t, and they never will. Stop lying to yourself and just eat a potato chip. But anyways, I have seen around the inter-webs people creating mini-desserts with dates, so I decided to make my own little creation. I am not going to agree with those people that these dates taste just like Snickers, because they don’t, but they are damn good. They are the perfect bite for when you want a little something sweet after dinner.

Ingredients

  • Peanut Butter
  • Dates, pitted and split on the side
  • 1/2 Cup Chocolate chips
  • 1/3 Cup Half & Half, or Milk, use what you have and use more if needed
  • Chopped Almonds or Walnuts
  • Flaky Sea Salt

Let’s Get Cooking

If your dates aren’t pitted, be sure to do that now. Prep a baking sheet with a piece of parchment paper. Cut a slit on one side of all the dates.

Using a spoon, place a small amount of peanut butter into the date, making sure it is enough that the date can still slightly close.
Once all the dates are stuffed, melt the chocolate + half and half in a microwave-safe bowl at 30-second increments until combined. Coat the stuffed dates into the chocolate, it’s going to be messy, but it’s okay.

Place onto the parchment paper, and top with the chopped walnuts/almonds and sea salt.

Place in the freezer for 12 hours.

ENJOY! It’s hard to eat just one

Made with Love,

Hannah

Winter Minestrone

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Another day another soup. Perfect for a cozy winter weeknight, this Minestrone from the Barefoot Contessa takes advantage of all the winter veggies, making you feel as though you are getting your daily intake. Ina recommends that you serve the soup with garlic bread and extra parm.

Ingredients

  • Olive Oil
  • 4 oz Pancetta, 1/2 in diced, [I also used bacon]
  • 1 1/2 Cup Chopped Yellow Onions
  • 2 Cups 1/2 in Diced Carrots, 3 carrots
  • 2 Cups 1/2in Diced Celery, 3 Stalks
  • 2 1/2 Cups Butternut Squash, diced and peeled
  • 1 1/2 TBSP Mince Garlic, 4 cloves
  • 2 TSP Chopped Fresh Thyme
  • 26 oz Canned/Boxed Chopped Tomatoes
  • 6-8 Cups Chicken Stock
  • 1 Bay Leaf
  • Salt + Pepper
  • 1 15oz can Cannellini Beans, drained and rinsed
  • 2 Cups Cooked Small Pasta
  • 8-10oz Fresh Baby Spinach
  • 1/2 Cup Dry White Wine
  • 2 TBSP Pesto

Let’s Get Cookin

Heat 2 TBSP olive oil over MED heat in a large dutch oven.

Add in the pancetta and cook over MED-LOW heat, for about 6-8 minutes, stirring occasionally. Add in the onions + carrots + celery + squash + garlic + thyme and cook over MED heat, cooking until the vegetables begin to soften.

Add in the tomatoes + chicken stock + bay leaf + 1 TBSP Salt + 1-1/2 TSP Pepper. Bring to a boil and then lower the heat and simmer, uncovered for 30 minutes.

Remove the bay leaf and add in the beans + cooked pasta and stir well to combine.

Add in the spinach + white wine + pesto. Take a taste test and add more salt if needed.

Serve with extra parm cheese & a drizzle of olive oil.

Made with Love,

Hannah

Spicy Tuna Dip

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This spicy tuna tip is perfect for a holiday appetizer. The tuna is from Wild planet foods which you can find at Walmart, the tuna is caught sustainably and the product is quality! Check out the reel from my Instagram, @ahangryhannah for the how-to on an already simple recipe! Serve with crackers or chips.

Ingredients

  • 1 Clove of Garlic, minced
  • 1 Package of Cream Cheese, room temp.
  • 1 Can Wild planet foods Albacore Tuna, no need to drain!
  • 1/4 Cup Sour Cream
  • 3 TBSP Old Bay
  • Juice of 1 Lemon
  • Salt + Pepper
  • Squeeze of Sriracha
  • Parsley to Garnish

Let’s Get Cookin’

Combine the cream cheese + tuna + sour cream + old bay and mix well.

Squeeze in the lemon, add in the salt + pepper + sriracha, and mix well again making sure there are no clumps from the cream cheese.

Feel free to add in a little extra old bay and sriracha as needed.

Garnish with parsley and enjoy!

Made with Love,

Hannah

Crispy Fried Chicken

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Next to cheese fries and a few other amazing things, fried chicken is up there in my top 5 favorite foods. There is nothing better than that perfect crispy breading, and juicy meat, and you can’t forget all the delicious sides that go along. I found this Hot Honey at ALDI and I knew I had to have it with some fried chicken. I learned a life-changing trick from Meg’s Everyday Indulgence that makes sure the breading stays on the chicken while frying. I make this after pickle brining the chicken for 24 hours. You can always omit that or marinade with buttermilk. Serve this fried chicken up with your favorite sides, like mac & cheese, french fries, or a side salad.

Ingredients

  • 16 oz Pickle juice
  • 1 Cup Water
  • 2 Smashed Garlic for Brine
  • 1 LB Chicken cut of choice, I used drumsticks, can use thighs or breast
  • 3 Large Eggs
  • 1/3 Cup Water
  • 1 Cup Hot Sauce
  • 4 Cups All-Purpose Flour
  • 1 TSP Salt
  • 2 TSP Pepper
  • 2 TSP Paprika
  • 1 TSBP Cayenne Pepper
  • Berryhill Hot Honey [can buy at ALDI]
  • Peanut or Vegetable Oil for fryer

Let’s Get Cooking

In a large bowl, place the pickle juice + garlic + 1 cup of water and add in the chicken. Cover with foil and place in the fridge to rest for 24 hours. Drain chicken from brine and pat dry when ready to use.

In a bowl, whisk together the eggs + water + hot sauce and set aside.

On a large plate, whisk together flour + salt + pepper + paprika + cayenne.

Dredge the chicken in the flour, then egg wash, then flour again and place the chicken on the wire rack or baking pan and let rest in the fridge for 30 minutes. Meg ensures that this allows the breading to stick to the chicken and she is absolutely right!

Heat the frying oil to 350F and work in batches frying the chicken for about 15-18 minutes or until cooked through.

Drizzle over with hot honey when warm and enjoy.

Made with Love,

Hannah

Fall Tortellini Skillet

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When I make lunches for the week I love a dish that can be thrown together in one pan and be done. This recipe from Julia’s Album features roasted fall vegetables and chicken that makes for a perfect one-pan meal. I changed up the spices a little on the butternut squash, taking inspiration from my dad’s “Crack” Roasted Butternut Squash. Just because it’s your lunch for work doesn’t mean it has to lack flavor. For one person, this makes more than enough for 5 days.

Ingredients

  • 3 Cups Butternut Squash, peeled, seeded, cubed
  • Olive Oil
  • 1 TBSP Chili Powder
  • 1 TBSP Nutmeg
  • 1 TBSP Cinnamon
  • 1 TBSP Ginger
  • Honey
  • Salt + Pepper
  • 12 oz Brussel Sprouts [I used frozen Brussel sprouts, you can roast them off if you’d like]
  • 9 oz Cheese Tortellini
  • 1 lb Chicken Breast, cubed
  • 1 TSP Smoked Paprika
  • 2 TBSP Olive Oil
  • 3 TBSP Butter
  • 5 Garlic Cloves, minced
  • Fresh Thyme

Let’s Get Cooking

Start with preheating the oven to 400F.

In a large bowl toss together the butternut squash + 1 TBSP Olive Oil + Chili Powder + Nutmeg + Cinnamon + Ginger + Salt + Pepper + drizzle with honey. Once coated well, spread on a lined baking sheet and roast for about 30 minutes.

You can roast off the brussels sprouts, cut the ends off and in half, with olive oil and salt and pepper for 20-30 minutes in the 400F preheated oven with the squash. I used frozen brussels sprouts in the microwave to save some time.

Bring a large pot of water to a boil and cook the tortellini per package instructions. Drain and set aside.

In a skillet, add the 2 TBSP of olive oil. Add in the chicken breast when the oil heats. Season the chicken with paprika + salt + pepper. Cook the chicken through and remove from the pan when done.

To the same skillet add butter + 1 TBSP Olive oil + garlic, and cook until garlic softens. Add in the cooked tortellini and coat with butter. Add in the roasted vegetables + chicken and mix until everything is well distributed.

Top with fresh thyme and enjoy.

Made with love,

Hannah

Malted “Forever” Brownies

Categories Desserts, Recipes2 Comments on Malted “Forever” Brownies

One of my best friends just took a job as the Director of Athlete Mental Wellness at Michigan State. We are all so freaking proud of her but going to miss her like crazy, so of course, there was a going away party involved. There is no better crowd-pleaser than brownies. It was finally time to break open Claire’s book for her ‘forever’ brownies as she claims that this is the only brownie recipe she will ever create. These brownies are extra chewy and you can add in the optional malted powder for a little extra dose of chocolate. You need an 8×8 in pan, Claire calls for preferably metal.

Ingredients

  • Butter for the pan
  • 1/4 Cup Dutch Process Cocoa Powder
  • 5oz Semisweet Chocolate [64-68% Cacao]
  • 6 TBSP Unsalted Butter, cut into pieces
  • 1/4 Cup Neutral Oil, vegetable
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Packed Dark Brown Sugar
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 1 1/2 TSP Vanilla
  • 3/4 Cup All Purpose Flour
  • 2 TBSP Malted Milk Powder, optional
  • 1 TSP Salt
  • 1 Cup Milk Chocolate, coarsely chopped

Let’s Get Baking

Preheat the oven to 350F and line the pan with 2 sheets of foil, crossing one over the other and pressing into the corners. Lightly butter and set aside.

In a large heatproof bowl, whisk the cocoa powder into 1/4 cup boiling water until smooth.

Add in the semisweet chocolate + butter + oil into the large bowl with the cocoa mixture and set it over a medium saucepan filled with about 1in of simmering water, make sure the bottom of the bowl isn’t touching the water. Warm the mixture, gently stirring occasionally until the butter and chocolate are melted and the mixture is smooth. Remove the bowl from heat and let it cool until lukewarm.

Whisk in the granulated and brown sugar into the chocolate mixture. Add in the whole egg, egg yolks, and vanilla and whisk ‘vigorously’ until the mixture comes together and looks glossy and thick.

Add in the flour + malted milk powder [if using] + salt and whisk slowly until everything is combined. Add in the milk chocolate and fold in with a spatula. Scrap the batter into the prepared ban, spreading it into an even layer.

Bake the brownies until the surface is shiny and puffed, for about 25-30 minutes. [I had to bake for 35, it all depends on your oven].

Allow the brownies to cool for an hour before placing them into the fridge for another hour [allows for chewier texture]. Use the foil to lift out of the pan and cut into about 16 squares & enjoy.

Made with Love,

Hannah

Snoop Dog’s ‘Mack & Cheese’

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I first off want to clarify that this is Snoop Dog’s WIFE’s, Shante Broadus’s, mac and cheese recipe. I feel that is important to point out because she deserves all the credit here. The original recipe calls for 5 cups of extra sharp cheddar. Instead, I did half with Colby-jack but you do not have to! I bought fall-shaped noodles from ALDI so I was incredibly excited to make this. I have nothing more to say about this recipe other than you need to make it and the nutmeg is game-changing.

Ingredients

  • 2 TSP Salt + more for the water
  • 1lb Elbow macaroni, or cute fall shapes
  • 2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 4 TBSP Unsalted Butter
  • 2 1/2 Cups Shredded Extra Sharp Cheddar
  • 2 1/2 Cups Shredded Colby Jack
  • 1/4 Cup All-Purpose Flour
  • 2/3 Cup Sour Cream
  • 1 TSP Cracked Black Pepper
  • 2 TSP Dry Mustard
  • 1/2 TSP Ground Nutmeg
  • 2 TSP Worchestershire Sauce
  • 1/4 TSP Cayenne Pepper

Let’s Get Cooking

Preheat the oven to 400F. Lightly butter a 9×13 in baking dish.

Bring a large pot of water, heavily salted, to boil. Add in the macaroni and cook 1 minute less than the package instructions. Drain and set aside.

In a small saucepan over MED heat, combine the milk and cream and gently heat. Be careful not to boil.

While the milk heats, in a large skillet over MED heat, melt the butter. Sprinkle the flour and whisk constantly for 2-3 minutes. Gradually add in the warmed milk. Cook for 2 minutes whisking frequently or until thickened. Adjust the heat as needed so the milk does not boil.

Gradually add in half of the Colby jack and half the cheddar cheese. Whisk until fully incorporated and smooth. Add in the sour cream and whisk until smooth. Add in pepper + dry mustard + cayenne + Worcestershire sauce + nutmeg. Season with salt.

Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the buttered dish and top with the remaining cheese. Bake for 25-30 minutes or until golden and bubbly.

Serve warm and enjoy.

Made with Love,

Hannah

Apple Cider Doughnut Cake

Categories Desserts, Recipes3 Comments on Apple Cider Doughnut Cake

I feel that apple cider unfairly takes spot #2 when it comes to fall flavors. Pumpkin always reigns supreme but I respectfully disagree. This doughnut cake from Princess Pinky Girl truly showcases that apple and cinnamon should be the real stars of fall flavors. My mom made this cake for a dinner with friends and I had to get the recipe from her to share because it may be one of my new favorite fall desserts.

Ingredients

  • 1 Box Yellow Cake Mix
  • 1 Cup Apple Cider
  • 1/4 TSP Cinnamon
  • 1/2 Cup Cinnamon Apple Sauce
  • 3 Large Eggs, room temp
  • 1 TBSP Brown Sugar
  • 1 TSP Vanilla
  • 1/4 TSP + 2 TBSP Cinnamon
  • 1/4 Cup Sugar
  • 1/4 Cup Unsalted Butter, melted

Apple Cider Glaze

  • 1 Cup Powdered Sugar
  • 1/4 Cup Apple Cider

Let’s Get Bakin’

Preheat the oven to 350F

In a large mixing bowl combine the cake mix + apple cider + apple sauce + water + eggs, and mix until well combined. Add in 1/4 TSP cinnamon + brown sugar + vanilla and mix well.

Lightly butter a bundt pan and flour it as well. Pour the cake mixture into the bundt pan and cook for 45 minutes. Once done, remove from heat and let cool for 20 minutes. Remove from the pan once cooled.

To make the glaze: combine the powdered sugar + apple cider in a small bowl. Whisk until desired consistency.

In a separate bowl mix together the cinnamon + sugar. Once the cake has cooled, brush the surface with the melted butter. Coat the cake with cinnamon sugar.

Serve the cake with the glaze drizzled over the slices.

Made with Love,

Hannah

Brunch Burger

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This burger is created after I was torn between breakfast for dinner or a hamburger. I decided to combine them for the best of both worlds. The burger turned into an absolute monster, featuring avocado, a hashbrown patty, bacon, and a fried egg. I would not recommend this burger if you’re looking for a ‘light’ meal. I have no regrets about it, hell I’d serve it with a Bloody Mary if I could. This recipe is just for one, so modify it as needed if making for more!

Ingredients

  • Hamburger Bun
  • Hamburger patty [ I made this from a pre-made patty my mom gave me, can always make your own from ground beef]
  • Half an Avocado, sliced
  • 1 Hashbrown Patty
  • 1 Slice of Bacon
  • 1 Egg
  • 1 Slice Cheddar Cheese
  • Olive Oil
  • Salt & Pepper

Let’s Get Cooking

To get started, cook your hashbrown patty per your preference, I like to do it in the air fryer, but you can bake it in the oven as well. Cook per package directions. Cook your bacon in a pan to your desired doneness, I like mine a little bit chewy but to each their own. Remove the bacon from the pan and place cooked bacon on paper towels. Place the pan back on the stove as we will cook our patty using the same pan.

Form your patty, or if you are using a pre-made one, salt and pepper on both sides. Cook the patty to your desired doneness, I prefer med-rare, so about 6 minutes each side. Remove the burger from heat and fry your egg in the same pan. Add extra olive oil if needed.

Toast your buns and now it’s time to build.

Bottom bun + sliced avocado + hashbrown + bacon + burger + cheese + fried egg + top bun

Enjoy for brunch or whenever you want!

Made with Love,
Hannah