Month: August 2023

Breakfast Potatoes

Created on 8/30/2023

Ingredients:

  • 1 1/2 pounds russet potatoes
  •  2 tablespoons butter
  •  2 tablespoons olive oil
  •  pinch of cayenne
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon onion powder
  •  1/4 teaspoon smoked paprika
  •  Optional: rosemary, thyme, garlic clove

Instructions:

Step One: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator

Step Two: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minutes, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately

Pizza Dough

Created on 8/23/2023

Ingredients:

  • 1 cup warm water
  • 1 package yeast or 2 1/4 teaspoons
  • 1 teaspoon salt
  • 2-3 cups flour

Instructions:

Step One: Combine yeast and warm water. Let sit for 1 minute

Step Two: Add salt and flour and mix

Step Three: Knead until elastic or with a kitchen aid until dough pulls away from sides of bowl

Step Four: Let rest 15-30 minutes in a warm draft free location. I usually shoot for 20 minutes. Letting the dough rest longer is better

Notes: Get creative and add optional ingredients to your dough:

  • Italian seasonings
  • Oregano
  • Basil
  • Garlic
  • Parmesan cheese and black pepper
  • Crushed Red Pepper
  • A touch of honey to sweeten your dough
  • Teaspoon of sugar to sweeten your dough
  • Asiago cheese

Thai Roast Chicken with Coconut Rice

Created on 8/23/2023

Ingredients:

  • Zest and juice of 1 lime
  • 1 1″ piece ginger, peeled, finely grated, plus 3 peeled slices
  • 2 garlic cloves, finely chopped
  • ⅓ cup coconut palm sugar or (packed) light brown sugar
  • ¼ cup fish sauce
  • 1 13.5-oz. can unsweetened coconut milk, divided
  • 2 Tbsp. extra-virgin olive oil, plus more for brushing
  • 2 tsp. freshly ground black pepper, plus more
  • 2 lb. skin-on, bone-in chicken thighs (4–6)
  • ½ medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
  • 1 cup white jasmine rice, rinsed until water runs clear
  • Cilantro leaves with tender stems and lime wedges (for serving)

Chicken Karaage

Created on 8/23/2023

Ingredients:

  • 1½ cups sake
  • ¼ cup soy sauce (2 oz.)
  • 2 Tbsp. thinly sliced scallion (dark green part only)
  • 1½ Tbsp. grated peeled fresh ginger (about .75 oz.)
  • 1¾ lb. boneless chicken thighs with skin, cut into 1½” cubes
  • 1 cup all-purpose flour (about 5 oz.)
  • 1 cup cornstarch (about 5 oz.)
  • 1 cup rice flour (about 5 oz.)
  • 1 Tbsp. dry mustard
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 2 Tbsp. kosher salt
  • 2 tsp. curry powder
  • Vegetable oil (for frying)
  • Lemon wedges

Instructions:

Step One: Combine sake, soy sauce, scallion, and ginger in a large bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 12 hours

Step Two: Whisk all-purpose flour and next 7 ingredients in a large bowl

Step Three: Pour vegetable oil into a large pot to a depth of 2″. Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°

Step Four: Drain chicken. Working in batches, dredge chicken pieces in flour mixture, shaking off excess. Working in batches, fry chicken, turning occasionally, until golden brown and cooked through, 8–9 minutes per batch. Using a slotted spoon, transfer chicken to a paper towel-lined plate. Let oil return to 325° between batches. Serve with lemon wedges

Green Goddess Chicken Thighs

Created on 8/23/2023

Ingredients:

  • 4 oil-packed anchovy fillets
  • 2 garlic cloves, smashed
  • 3 (heaping) cups mixed tender herbs (such as dill, parsley, cilantro, basil, mint, tarragon, and/or chives), plus more for serving
  • ¾ cup plain whole-milk yogurt, sour cream, or buttermilk
  • 3 Tbsp. extra-virgin olive oil, plus more
  • 2 lemons, divided
  • Kosher salt, freshly ground pepper
  • 1½ lb. skinless, boneless chicken thighs, patted dry
  • 3 medium radishes, trimmed, thinly sliced into rounds

Instructions:

Step One: Combine anchovies, garlic, herbs, yogurt, and 3 Tbsp. oil in a blender. Finely grate zest from 1 lemon into blender. Cut lemon in half and squeeze juice into blender; purée until smooth. Season dressing with salt and pepper

Step Two: Pour half of dressing into a large bowl. Using a knife, make 3 short shallow slits across smoother side of chicken thighs (this will help the marinade penetrate quickly); season with salt. Transfer chicken to bowl with dressing and toss to coat with tongs. Let sit at room temperature at least 30 minutes, or cover and chill up to 12 hours. If chilling, let chicken sit at room temperature 1 hour before grilling

Step Three: Prepare a grill for medium heat; lightly oil grate. Remove chicken from marinade, letting excess drip back into bowl, and grill, turning every minute or so, until cooked through and beginning to char in spots, 8–10 minutes. Transfer chicken to a platter and let rest 5–10 minutes before serving

Step Four: Cut remaining lemon into wedges. Arrange radishes and more herbs over chicken; drizzle with a little oil and season with salt and pepper. Serve with lemon wedges and remaining dressing

Chic Fil A Grilled Chicken Nuggets

Created on 8/21/2023

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup dill pickle juice
  • 1/4 cup milk
  • 2 tsp powdered sugar
  • 2 tsp Christie Vanover’s Chicken Rub or use: 2 tsps powdered sugar, 1 tsp kosher salt, 1 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp celery salt

Instructions:

Step One: Cut chicken into bite-sized pieces. Place in a bowl with pickle juice and milk. Marinate for 30 minutes

Step Two: Remove from marinade and pat dry

Step Three: In a small bowl, combine powdered sugar and Chicken Rub. Sprinkle all over chicken

Step Four: Heat grill to high. Grill chicken for 3 minutes per side until cooked through

Step Five: Serve with honey mustard dipping sauce

Tomato Soup and Grilled Cheese

Created on 8/21/2023

Ingredients:

Tomato Soup

  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 15 oz crushed tomato, 1 can
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 2 teaspoons salt
  • 1 teaspoon pepper

Grilled Cheese

  • 2 pieces sourdough bread
  • 1 ½ tablespoons unsalted butter
  • 1 ½ tablespoons mayonnaise
  • 2 slices cheddar cheese
  • 2 slices greyere cheese
  • Pesto

Instructions:

Step One: Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown

Step Two: Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper

Step Three: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes

Step Four: Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender

Step Five: On a cutting board, butter each piece of bread with butter on one side. Flip the bread over and spread each piece of bread with mayonnaise

Step Six: Place the cheese on the buttered side of one piece of bread. Add pesto on top of the cheese. Top it with the second piece of bread, mayonnaise side out

Step Seven: Heat a nonstick pan over medium low heat. Place the sandwich on the pan, mayonnaise side down

Step Eight: Cook for 3-4 minutes, until golden brown. Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes

Avgolomeno Soup

Created on 8/17/2023

Ingredients:

  • 6 pieces small-medium size chicken thighs (bone-in and skin on) – about 1¾ pounds total, pat the chicken dry with paper towels
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1½ tablespoons minced garlic
  • 6 cups low-sodium chicken broth
  • ¾ cup uncooked long-grain white rice, (rinsed and drained)
  • ½ teaspoon kosher salt, (optional)
  • 3 egg yolks
  • 3 tablespoons lemon juice
  • 2 teaspoons fresh dill (optional)
  • Parsley, chopped for garnish

Instructions:

Step One: Season the chicken thighs with salt and black pepper. Press the “Sauté” key and when the instant pot displays “hot”, heat the oil and sear the chicken for 5 minutes on each side. Set aside

Step Two: Add the onion, cook until tender for 3-4 minutes. Add garlic, cook just until fragrant. Add in the broth. Be sure to scrape up any brown bits from the bottom of pan to flavor the soup and to prevent burning

Step Three: Add the rinsed rice, salt (optional), and the seared chicken thighs back into the pot. Secure the lid and set it to “manual” on high for 5 minutes. Once the cooking cycle is completed, let the pressure release naturally for at least 15 minutes then move the valve to venting to release the remaining pressure. Transfer the chicken thighs to a plate and shred into small pieces

Step Four: Fill a blender with a cup of rice and broth mixture, egg yolks, lemon juice and dill (optional). Puree until smooth. Return the pureed soup and shredded chicken into the pot, simmer until thickened slightly for a few minutes. Do not let it come to a boil, stirring often. Add more salt, pepper, and/ or lemon if necessary and according to your liking. Garnish with parsley

Notes: Don’t forget to rinse and drain the rice before cooking. If more lemon juice is needed, add in small increments of 1 teaspoon at a time. If you want a thinner soup you can add more broth later. Do not fill your Instant Pot more than ⅔ full

Tzaziki Sauce

Created on 8/15/2023

Ingredients:

  • 1 cup Full-Fat Greek Yogurt
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons Lemon Juice
  • 2 teaspoons Fresh Dill
  • 2 teaspoons Fresh Parsley
  • 2 cloves Garlic (minced)
  • ½ teaspoon Sea Salt
  • 1 ½ cups Cucumber (minced or grated; ~ 1 medium 8-ounce cucumber)

Instructions:

Step One:  In a medium bowl, whisk together all ingredients except the cucumber

Step Two: Wrap the minced cucumber in a kitchen towel and squeeze over the sink to release as much water as possible

Step Three: Stir the cucumber into the bowl

Notes: This sauce pairs well with this doner kebab and it’s also great on sandwiches!