Tag: Recipes

Dad’s Jambalaya

Categories Recipes3 Comments on Dad’s Jambalaya

I am so excited to share that I got my grubby little paws on my dad’s jambalaya recipe. Jambalaya is one of my FAVORITE meals ever and I finally have been present to observe the process from behind the curtain. Marky Mark makes some edits to the recipe – like doing half sweet half hot sauage – you could do 2LB of one or the other if you prefer. He stressed that the most important part of the recipe is making your own chicken broth, or ‘liquid gold’ as he calls it. Plan for two days to make this, so you can make the broth the day before. Makes about 8-10 servings but I don’t recommend sharing. I also highly recommend asking your loved ones for their recipes, food strengthens connections.

Ingredients

Chicken Broth:

  • 1 small fryer chicken
  • 1 rib celery with leaves
  • 1 onion, halved
  • 1 clove garlic

Jambalaya:

  • 2 cups long grain rice
  • 1 LB Ground Italian sausage
  • 1 LB Ground Hot Sausage
  • ½ stick butter
  • 1/2 cup chopped yellow pepper
  • 1/2 cup chopped red pepper
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 (6-ounce) can tomato paste
  • 1 large bay leaf
  • ¼ teaspoon thyme
  • 2 teaspoons salt.
  • ½ teaspoon pepper
  • ¼ teaspoon Tabasco
  • 1 cup chopped yellow onion
  • Shredded chicken

Let’s Get Cooking

In a large pot, cover chicken with water; add celery, onion, garlic; boil until tender, about 1 hour. Reserve stock.

Remove chicken meat from bones once cooled and reserve. In 5 cups stock, cook rice until all liquid is absorbed, about 25 minutes.

In a Dutch oven, cook the ground sausage until cooked thoroughly about 5-8 minutes. Remove meat. Add butter to pan and sauté onion, pepper, and parsley until tender, about 3 minutes. Add chicken abd sausage; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco. Add cooked rice and mix thoroughly. Cook over low heat for 15 minutes, sitrring frequently.

Remove the bay leaf and serve.

Made with Love,

Hannah

Hannie’s ‘Perfect’ Steak with Creamy Blue Cheese Sauce

Categories Recipes1 Comment on Hannie’s ‘Perfect’ Steak with Creamy Blue Cheese Sauce

I love making myself a delicious dinner. It is an act of self-love. I choose the best ingredients, pick out a delicious wine, and treat myself to a meal I don’t always get [but I think about regularly]. For me, a Steak dinner with all the trimmings is the epitome of deliciousness: good quality steak, creamy blue cheese sauce, a buttery baked potato, and some sort of vegetable. Make it for yourself or share it with someone you love but make sure you really love them because after this meal you won’t be able to get rid of them. Shout out to Spruce Eats for additional guidance on the blue cheese sauce.

Ingredients

Steak

  • One good quality Steak [I prefer a ribeye of sorts]
  • 2 TBSP Butter
  • Fresh Rosemary
  • 2 Garlic Cloves, Finely Minced
  • Salt & Pepper
  • Cast Iron Pan

Blue Cheese Sauce

  • 1/2 Cup Heavy Cream
  • 1/3 LBS Blue Cheese, crumbled [Now you can get all sorts of different blue cheeses like Roquefort, Gorgonzola]
  • 1 TSP Worcestershire Sauce
  • Cracked Black Pepper

Let’s Get Cooking

Remove your steak from the fridge, season each side with salt and pepper, and let rest on the counter for 30 minutes.

While the steak is resting, make your blue cheese sauce

In a small saucepan, pour in the heavy cream and simmer on MED-LOW for about 3-5 minutes, continue to stir constantly. Add in half of your blue cheese and stir until the large crumbles have broken down and the sauce has thickened slightly. Add in the Worcestershire sauce and stir until completely mixed. Stir in the rest of the blue cheese + cracked black pepper, turn off the heat, and remove the pan from the heat. Warm to serve.

Once your steak has rested, grab your cast iron and melt your butter on LOW. Before adding in your steak, add in your herbs and minced garlic and allow to saute for 1 minute. Place your steak in the pan and sear on MED-HEAT for 5 minutes [if going for MED-RARE], basting the steak with the butter and herbs. Flip the steak and repeat the same process for 5 minutes. Cook for a longer time if you would like a more well-done steak.

Remove steak from the pan and allow to rest on a cutting board for about 10 minutes.

Serve your steak with the blue cheese sauce and any additional delicious accouterments.

Made with Love,

Hannah

Nashville Hot Chicken Pizza

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I have this Habanero Hot Honey from Akron Honey and I have been dying to use it! Akron honey is a local business that has the best honey & I love their seasonal flavors. I knew I wanted to make a pizza with it but I wanted to go a little extra with it. I got some inspiration for a Nashville Hot Chicken pizza but I decided that I wanted to make it my way. My way includes brining the chicken breast in pickle juice for 4-6 hours, a ranch base for the sauce, and using a homemade sourdough crust. If you want to make your own crust be sure to start a day early!

Ingredients

The Chicken

  • 1 Chicken Breast, cubed
  • 1 Cup Pickle Juice
  • 1 Cup All Purpose Flour
  • 1 Egg
  • 1/4 Cup Milk
  • 2 TSBP Your Favorite Hot sauce
  • 2 Cups Panko Bread Crumbs
  • 1/2 TBSP Chili Powder
  • 1/2 TBSP Paprika
  • 1/2 TBSP Garlic Powder
  • Salt & Pepper

The Pizza

Let’s Get Cooking

Brine your chicken breast in pickle juice for 4-6 hours.

Afterwards, Rinse and cube. Prep your dredge. In one bowl, combine flour + salt + pepper + chili powder paprika + garlic powder. In another bowl, whisk together egg, milk, and hot sauce. Finally, pour the panko bread crumbs onto a plate.

Time to dredge your chicken. Start by dredging the chicken in flour, then the egg mixture, and finally, in the panko. Once all coated, place on a lined baking sheet and place in the fridge for 30 minutes.

After the 30 minutes, air fry the chicken in batches at 400F for 15-20 min. Once all cooked, toss in the Nashville hot sauce.

Preheat the oven to 375F.

Place your pizza dough on a prepared pan. Spread ranch on the dough, then add sliced red onions, the cooked chicken, pickles, and blue cheese crumbles. Top with mozzarella cheese and bake for 25-30 minutes. Remove from the oven and drizzle over the hot honey & extra Nashville hot sauce.

Resist the temptation and wait a few moments before biting into this deliciousness so you don’t burn off your taste buds!

Made with Love,

Hannah

Sourdough Blueberry Lemon Loaf

Categories Recipes2 Comments on Sourdough Blueberry Lemon Loaf

A friend recently requested a blueberry lemon loaf and I was more than happy to oblige as blueberry + lemon is the supreme combo. I have my tried and true recipe, however, I have been wanting to use my sourdough starter in more recipes and I figured this was the perfect opportunity. Shout out to Idie’s Farm for the guidance on how to make this recipe starter-friendly! I went with the long-fermented option because I wanted that tangy sourdough taste.

Ingredients

Dry Ingredients

  • 2 Cups All Purpose Flour
  • 1 TSP Baking Powder
  • 1 TSP Baking Soda
  • 1/2 TSP Salt
  • Zest of 1 Lemon

Wet Ingredients

  • 1 Cup Sourdough Discard or active starter
  • 3/4 Cup Light or Dark Brown Sugar
  • 1/2 Cup Melted Butter
  • 2 Large Eggs
  • Juice of 1 Lemon
  • 1/4 Cup Milk
  • 1 Cup Blueberries

Lemon Glaze

  • 1/4 Cup Powdered Sugar
  • 1 TBSP Lemon Juice

Let’s Get Cooking

Begin the batter 16-18 hours before you plan to bake!

In a large bowl whisk together 2 Cups All Purpose Flour + 1 TSP Baking Powder +1 TSP Baking soda 1/2 TSP Salt + Zest of 1 Lemon.

In another bowl combine 1 Cup Sourdough Discard or active starter + 3/4 Cup Light or Dark Brown Sugar+ 1/2 Cup Melted Butter+ 2 Large Eggs + Juice of 1 Lemon + 1/4 Cup Milk.

Add the wet ingredients to the dry and stir until the batter has just come together. Be aware to not over mix. Fold in the blueberries and cover with a damp towel or plastic wrap.

Allow to rise for 4-6 hours, I like to put mine in the oven with the light on. Place dough in the fridge for a second rise overnight or for 12 hrs.

The next day; preheat the oven to 350F.

Give the dough a few good stirs and then pour it into the prepared pan.

Bake for 55-65 minutes or until the toothpick comes out clean. Let cool in the pan for 10 minutes before moving to a wire rack to cool.

Combine the glaze ingredients and pour over the blueberry loaf.

Slice and enjoy!

Made with Love,
Hannah

Sourdough Glazed Donuts

Categories Recipes, sourdough4 Comments on Sourdough Glazed Donuts

About 5 years ago when I was still a sourdough newby I attempted to make sourdough donuts. I had failed miserably. Since Brad [my starter] turns 5 this year it is the perfect time to redeem myself. Aberle Home helped guide me to success. Though I don’t have a oil thermometer it would be recommended by me to get one [it’s on my list as well] as ensuring the oil is at the right temperature is the hardest part of these donuts. This is a two day process so make sure you are planning ahead but OMG are they worth it.

Tangzhong (Scald)
Dough before first proof

Ingredients

Tangzhong (Scald)

  • 180g whole milk
  • 38g unbleached bread flour

Dough

  • Cooled tangzhong
  • 200g ripe sourdough starter (100% hydration)
  • 375g unbleached bread flour (12.7% protein)
  • 3 Large eggs
  • 38g granulated sugar
  • 2 teaspoon pure vanilla extract
  • 12g kosher salt
  • 100g salted butter, cold and cut into small cubes

Vanilla Glaze

  • 70g Whole Milk
  • 230g Powdered Sugar
  • 1 TBSP Salted Butter, melted, cooled
  • 1/2 TSP Vanilla Extract
  • Pinch of Salt

Additional

  • Vegetable Oil for Frying
  • Donut Cutter [or create your own at home like I did with a container lid and smaller cookie cutter]
  • Parchment Paper

Let’s Get Baking

Day One

Feed your starter 6hrs in advance and allow it to peak.

Prepare the tangzhong mixture: whisk together 180g milk + 38g flour in a small saucepan over medium heat. Cook and stir constantly with a rubber spatula until it thinkens to the consistency of mashed potatoes. Spread flat on a dinner plate and refridgerate until cool.

In a stand mixture fitted with a dough hook, add the cooled tangzhong + 200g Ripe Starter + 3 Large eggs + 38g granulated sugar + 2 TSP vanilla extract + 375g unbleached bread flour. Mix on low speed for 1 minute until combined. Cover with plastic wrap and allow to rest for 30 minutes.

After 30 minutes, add in the 12g of salt and knead on low speed for 10 minutes. Add in half the butter cubes and continue needing until the butter is incorporated and no longer visible. Add in the second half of the butter cubes. The dough is done when it cleans itself off the sides of the bowl and clings to the dough hook, this may take 10-15 minutes.

With damp hands form the dough into a smooth ball. Place in a large bowl, cover, and set in a warm plave until it has nearly doubled in size. After the dough has risen, cover tightly, and refridgerate overnight.

Day 2

Line two sheet pans with parchment paper, lightly dust them with flour. Lightly flour your counter and turn out the cold dough. Roll evenly to 1/2-inch thickenness. Use your donut cutter and cut as closely spaced together, placing them on the parchment paper.

Cover the pans with plastic wrap and set in a warm place to proof until the donuts are puffy and soft to the touch.

Before Proof
After Proof

When the donuts are about ready, fill a heavy bottomed pot with 2 inches of frying oil. Line a cooling rack with paper towels underneath and begin frying when the oil reaches 360F. Fry about 2 donuts at a time, fry about 2 minutes per side or until they are golden brown.

Make the vanilla glaze: combining 230g powdered sugar + 70g whole milk + 1 TBSP melted butter + 1/2 TSP vanilla extract + salt. Mix well until all combined. Once donuts have cooled, dip them in the glaze and place glazed side up on the cooling rack.

Enjoy immediately! Trust me you’re not going to be able to stop.

Made with Love,

Hannah

Almond Croissant Cookies

Categories Recipes3 Comments on Almond Croissant Cookies

It’s the holidays. For me the holidays are different this year, with the loss of Cooper we are embracing new traditions and being flexible with old ones. What I love about the holidays is how much food plays an important role in gathering people together. I was testing out some new cookies that I would like to bake for the holidays as cooking/baking continues to be a relaxation during this grief. I found these almond croissant cookies and OMG are they delicious! They are chewy and have this wonderful delicious almond flavor that goes perfectly with my morning coffee. They are definitely cooper-approved!

Ingredients

  • 250g Butter, melted
  • 150g Light Brown Sugar
  • 170g Sugar
  • 1 Cup All Purpose Flour
  • 1 1/2 TSP Baking Powder
  • 1/4 TSP Salt
  • 100g Almond Flour
  • 1 1/2 Cups All Purpose Flour
  • 1 Egg + 1 Egg Yolk
  • 1 TBSP Vanilla Paste [I used liquid vanilla and it worked perfectly]
  • 100g flaked almonds
  • Powdered Sugar to decorate

Let’s Get Baking

Melt your butter and allow it to cool slightly

In a mixing bowl combine 150g of light brown sugar + 170g sugar + melted butter and mix until well combined. Add in the egg + egg yolk + vanilla paste and combine.

Make your self-rising flour: In a small bowl combine 1 cup of all-purpose flour + 1 1/2 TSP Baking Powder + 1/4 TSP Salt

Gradually add in the self-rising flour + 100g almond flour + 1 1/2 Cups All purpose flour to the butter mixture until a dough forms.

Prepare a baking sheet with parchment paper and pour the almond flakes into a separate bowl.

Portion the dough out to your preferred cookie size, roll the ball in the almond flakes and place it on the prepared baking sheet.

Freeze the dough balls for about 30 minutes.

Preheat the oven to 350F and bake the cookies for about 15-25 minutes [depending on how big you made them], or until the edges are slightly golden.

Remove from the pan and allow to cool on a wire rack. Once cooled dust with powdered sugar.

Made with Love,
Hannah

Spicy Potsticker Soup

Categories Recipes2 Comments on Spicy Potsticker Soup

My dog, more like little brother, Cooper crossed the rainbow bridge early in December. I am so grateful for the 15 years we spent together but it has not made the loss any less devastating. My grief brain has made it hard to complete any one task and I end up looking lost with many unfinished projects. Cooking is always something that is grounding for me and though it has taken some time to get my appetite back, there is nothing like a comforting soup when you are feeling sad. This spicy potsticker soup was helpful for me to take some time to care for myself and it was not a complicated recipe for a weeknight meal.

Ingredients

  • 3 TBSP Sesame Oil
  • 2 TSP Fish Sauce
  • 1 Bok Choy, greens chopped
  • 2 Shallots, chopped
  • 1 Cup Sliced Mushrooms
  • 2 Garlic cloves, minced
  • 1 Inch Fresh Ginger, peeled and grated
  • 6 Cups Chicken Broth
  • 3 TBSP Soy Sauce
  • 2 TBSP Rice Vinegar
  • 20-30 Frozen Wontons/Dumplings/Potstickers
  • Chili Oil, I love Lao Gan Ma

Let’s Get Cooking

Heat 2 TBSP sesame oil over MED-HIGH heat in a large pot, add in the bok choy and cook for about 4-5 minutes. Remove and transfer to a plate

Add the remaining 1 TBSP of sesame oil to the same pot. Add in the mushrooms + shallots + garlic + ginger. Cook for 3-5 minutes, until fragrant. Stir in the broth and bring to a boil. Add in the wontons and cook until the float, about 2-3 minutes. Stir in the bok choy + soy sauce + rice vinegar + fish sauce. Remove from heat.

Serve in bowls and top with the chili oil.

Made with Love,

Hannah

Vitamin C Juice

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Everyone is getting sick & I just do not have time for that. I know sometimes catching these nasty bugs is completely out of our control; so I like to do what is within my control and that involves making this drink. This juice is packed with oranges, lemons, grapefruits, cinnamon, ginger, turmeric, and black pepper. It provides us with antioxidants, vitamin C, and anti-inflammatory properties that keep us nice and healthy in the upcoming cold months. I like to drink the juice with some lemonade warmed up in the microwave as a nice tea, or you can drink it cold on its own.

Ingredients

  • 1 Grapefruit
  • 2 Oranges
  • 3 Lemons
  • 1 Knob of Fresh Ginger
  • 1 TBSP Apple Cider Vinegar
  • 1 TSP Turmeric
  • 1 TSP Cinnamon
  • 1 TSP Black Pepper
  • Water

Let’s Get Juicing

Prep all your fruits by removing the rind and cutting them into slices.

Place all the ingredients into a blender and fill the blender 3/4 full of water, leaving the top of the fruits uncovered.

Once completely blended, prepare a pot with a strainer over top. Strain the juice to remove all the pulp.

After straining, jar the juice to store and place it in the fridge for up to a month.

Drink with lemonade or own it’s own!

Stay warm out there.

Made with Love,
Hannah

24 Hour Turkey Brine

Categories Recipes2 Comments on 24 Hour Turkey Brine

If you’re not brining your turkey for Thanksgiving what are you even doing?

Brining allows for the turkey to be more tender and flavorful as the salt breaks down some of the turkey’s protein. Though the process at surface level seems complicated, it’s really not, just ensure that you have given yourself enough time.

You can be as creative and complicated or as simple as you’d like with your brine. I like incorporating citrus fruits like oranges and lemons, garlic, rosemary, and bay leaves.

Ingredients

  • 7 Quarts (28 Cups) Water
  • 1 1/2 Cups Kosher Salt
  • 2 TBSP Black Pepper Corn
  • 2 TBSP Dried Rosemary [or use Fresh]
  • 2 TBSP Dried Thyme [or use Fresh]
  • 2 Oranges, sliced
  • 3 Lemons, Sliced
  • 1 Head of Garlic, the top removed
  • 6 Bay Leaves

Let’s Get Brining

First things first, make sure you have a thawed turkey and a container large enough to hold it. I use a roasting pan and flip the turkey 12 hours into the brine.

Line the bottom of your roasting pan with your lemons + oranges + garlic cloves. I also like to stuff a few orange slices and garlic cloves into the turkey while it brines.

In a saucepan, combine 4 cups of water + 1.5 Cups Kosher Salt + 2 TBSP Black Pepper Corns + 2 TBSP Dried Rosemary + 2 TBSP Dried Thyme + 6 bay leaves. Bring to a simmer, stirring until the salt dissolves, about 3-5 minutes. Immediately remove from heat and place the saucepan into an ice bath to allow to cool.

Take the salt mixture that was just created + remaining 24 cups of water and submerge the turkey into whatever vessel you are using to brine. Use a weight if needed to keep the turkey submerged.

Keep refrigerated for 24 hours. Remove from the brine and pat dry 1 hour before you intend to roast it. Be sure to remove any citrus or garlic you stuffed into the turkey as well.

I would love to know if you brine your turkey and what else you add to yours!

Made with Love,

Hannah

Anthony Bourdain’s Candied Sweet Potatoes

Categories Recipes2 Comments on Anthony Bourdain’s Candied Sweet Potatoes

Thanksgiving, the Chef’s Holiday, is on it’s way.

My mom’s side has been doing an early Thanksgiving for 3 years now and honestly, it has been so nice! Way less pressure and no lines at the grocery store! What I love about Thanksgiving is all the sides, though the turkey is the main the side dishes are really the stars of the show! These sweet potatoes from Anthony Bourdain deserve their own recognition as one of the best. They feature apple cider and bourbon giving you a perfect taste of fall! A perfect addition to your Thanksgiving Day menu!

Ingredients

  • 3 LBS Sweet Potatoes, cut into quarters
  • 6 TBSP Unsalted Butter
  • 1 Cup Dark Brown Sugar, Packed
  • 1/3 Cup Apple Cider
  • 1/4 Cup Bourbon
  • Pinch of Salt

Let’s Get Cooking

Preheat the oven to 375F

Place the sweet potatoes in a medium pot and cover with cold water. Bring to a boil, reduce heat to HIGH simmer, and cook for 15-20 minutes. At this point the sweet potatoes should be cooked through but offer some resistance to a fork. Drain and once they are cool enough to handle, peel the potoates and cut them into 1-inch chunks.

Use 1 TBSP of Butter to grease a roasting pan thats large enough to hold the sweet potatoes in a single layer, place the sweet potatoes in it.

In a small saucepan, melt the remaining 5 TBSP of Butter + 1 Cup Dark Brown Sugar, then whisk in 1/3 Cup Apple Cider + 1/4 Cup Bourbon + Pinch of Salt. Let bubble on the stove top for 1 minute, then remove and drizzle over the sweet potatoes, tossing gently to coat. Roast in the oven, stirring with a wooden spoon every 10 minute for about 40 minutes, until the sweet potoates are tender.

Serve with the rest of your delicious thanksgiving meal!

Made with Love,

Hannah