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

Greek Pasta Salad

I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.

Ingredients

  • 1/2 Cup Cherry/Grape Tomatos, quartered
  • 2 Cups Spinach
  • 1/2 Cup Olives, halved, Kalamata or Green
  • 2 Cups Cooked Rotini
  • 1/4 Cup Olive Oil
  • 1/4 Cup Feta Cheese
  • Salt + Pepper

Let’s Get Cooking

Cook the noodles per package instruction, make sure you cook it al dente.

Prep the rest of your ingredients.

Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.

Season with salt + pepper and enjoy!

Have for your weekly lunches or for a quick pasta side dish.

Made with Love,

Hannah

Dill Potatoes

I planted a small herb garden on my patio, my very small patio. One of the herbs, dill began to completely take over, in a good way. I decided that I needed to use some to clear up some space and let its herb neighbors grow. I had some potatoes in the pantry and found this recipe from the Kitchn which is a Ukrainian Dill Potato recipe. I edited the recipe a bit, I prefer a crunchy potato with the grassy dill. This is a perfect summer side.

Ingredients

  • 1-2 Large Potatoes, cut into cubes
  • 2 TSP Duck Fat [optional]
  • 1 TBSP Olive Oil
  • 1/2 Cup Chopped Dill
  • Salt

Let’s Get Cooking

After cutting the potatoes into cubes, boil in salted water until a fork can pierce them easily, but does not fall off.

Preheat the oven to 420F. Place the par-boiled potatoes on a baking sheet and toss with the duck fat. Roast in the oven for about 25-30 minutes.

Once the potatoes are done, place in a bowl and toss with the olive oil, salt, and chopped dill.

It’s as easy as that!

Made with Love,

Hannah

Avo Toast & Eggs

Theres something about sourdough bread and avocado that makes breakfast 100% times better. This is a super easy breakfast that will impress your whole family, or cat, I’m not judging! You obviously don’t need to make your own sourdough bread specifically for this recipe, but if you have some around the house UTILIZE IT!

Ingredients

  • Sourdough Bread, toasted/ or whatever bread you have
  • Avocado
  • Salt + Pepper
  • Lime Juice
  • Eggs
  • Butter

Let’s Get Cookin’

Another at home recipe that I did and obviously didn’t start writing it down until it was too late, but here we are anyway.

Cut your bread, or if your fancy and it’s already sliced, place in the toaster and toast to desired doneness.

Halve the avocado and place in a small bowl. Add in the salt + pepper + lime juice and mash until mixed well.

Place about 1 TBSP to 1/2 TBSP in a pan and heat to med-low. Whisk eggs in a bowl. Pour into pan and turn the heat down to low. Frequently push the eggs around the pan as they begin to fold. Cook until they are solid. Finish off with salt + pepper.

Take the toasted bread and spread the avocado mash over top, place the avocado over top or on the side whatever you prefer, I’m not going to tell you how to eat your eggs.

Always Hungry,

Hannah

Quick Shrimp Po Boy

Another improvised recipe? You betcha it is! I had some frozen shrimp and hot dog buns in the freezer along with some beautiful lettuce from the garden and this is what we ended up with. A delicious classic. Of course I don’t have anything measured exactly, respect my creative space please.

Ingredients

  • 3-4 Shrimp, fresh or frozen
  • Hot Dog Buns, toasted
  • Lettuce
  • Tomato, sliced
  • 1/4 Cup Mayo
  • 2 TBSP Sriracha
  • Cumin
  • Chili Powder
  • Corn Meal
  • Flour

Ingredients

Mix together enough flour+ corn meal+ salt + pepper+ chili powder + cumin to coat the shrimp.

In a large pan, heat up a thin layer of oil. Once the oil is hot, place in the coated shrimp. Cook about 2-3 min each side. The corn meal should crisp up and begin to brown. Once cooked, remove the shrimp and place on a paper towel.

While the shrimp is cooling down, mix together about 1/4 cup mayo with about 2 TBSP of sriracha.

Take the toasted bun, place lettuce, tomato, shrimp, and top off with the sriracha mayo.

Always Hungry,

Hannah

“To Err is Cumin Burger”

Another Bob’s Burger, Burger recipe?! Don’t act like you’re not excited! I used our hot peppers from the garden instead of jalapeños so feel free to use whatever pepper you’d like! This one is for the Cumin Lovers, if you don’t like Cumin, don’t bother.

Ingredients

  • 3 TBSP Ground Cumin
  • 1 LB Ground Beef
  • 2 Jalapeño Peppers, seeded and diced
  • 1/2 Cup Mayo
  • 1 TBSP + 1 TSP Fresh Lime Juice
  • 1/3 Cup Chopped Cilantro
  • 1 Ripe Avocado
  • 4 Buns
  • Arugula/or any lettuce
  • 1 Large Tomato, sliced

Let’s Get Cooking

Add the cumin into the ground beef along with some salt + pepper. Mix in the diced jalapeños and form 4 patties. Cook the burgers to your desired doneness.

In a small bowl add in mayo + lime juice + cilantro. Mix well!

Halve the avocado and slice into thin slices, top with 1 TSP of lime juice.

Take your buns and add mayo on the top bun.

Time to build the burger: bottom bun, arugula/lettuce, tomato, burger, avocado, top bun.

Wham, Bam, Boom, what a quick and easy burger that gives you a little extra kick!

Always Hungry,

Hannah

Chickpea Masala

I LOVE Indian Cuisine; the spices, the flavors, it truly goes unmatched. The hard thing about Indian recipes is that at times, to get such these amazing spice profiles, they take quite a while to complete. This recipe, Antoni’s of course, has such amazing flavor in such a short time. Not only that, but if you are working to incorporate a meatless meal here and there, this is a great one!

Ingredients

  • 2 TBSP Extra Virgin Olive oil
  • 2 TBSP Unsalted Butter
  • 2 Medium Onions, Finely chopped/ about 3 cups
  • 4 Garlic Cloves, thinly sliced
  • 2 TBSP Ginger, Finely chopped & peeled
  • 1 1/2 TSP Ground Coriander
  • 1 1/4 TSP Ground Cumin
  • 1 1/2 TSP Ground Turmeric
  • 1/8 TSP Cayenne Pepper
  • Kosher Salt
  • 1 28 oz Can Whole Tomatoes
  • 2 15 oz Can Chickpeas, rinsed and drained
  • 1/3 Cup Dried Apricots, thinly sliced
  • 1/2 Cup finely Chopped Fresh Cilantro
  • 1/2 Cup finely Chopped Red Onion
  • Lime Wedges
  • Plain Yogurt
  • Basmati/Jasmine Rice

Let’s Get Cooking

Heat the EVOO and butter in a large pot over med-high heat until the butter is melted. Add in onions + garlic + ginger and cook, stirring until the onions have softened. Add in the remaining spices, coriander + cumin + turmeric + cayenne + 1 TSP Salt.

Add in the tomatoes with their juices, and 1/2 cup water. Using a wooden spoon, break up the tomatoes. Add in the chickpeas and use the spoon to mash up a quarter of them. Stir in the chopped apricots and increase heat to high. Once the mixture has come to a boil, reduce the heat to a simmer and stir occasionally. Let thicken for about 18-22 minutes. Once the time is up, taste and adjust for salt and remove from heat.

Serve the masala ASAP with some jasmine or basmati rice. Top with, if you’d like, some red onion and cilantro on top with lime wedges and a scoop of yogurt!

Always Hungry,

Hannah