Spicy Siracha Noodles

Thought I would share this ridiculously easy, AMAZING recipe I found on Pinterest. All you need: spaghetti, butter, garlic, siracha, oyster sauce, sugar, and parmesan cheese. As Ina would say, “How easy is that?!?!”

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Seriously, get on it.

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So delicious, and EASY. Like not as easy as Nick on the Bachelor, but E-A-S-Y.

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Only complaint about this scrumptious, go-to snack, is that you’ll probably spend more time cleaning up than cooking. Oh well, it’s worth it honeeeeeyyyy. So good!!

here’s the recipe…

here’s how I did it..

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chop chop

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heat butter over med-high

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add the magic stuff (garlic)

 

once fragrant….add the cooked noodles

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here, the fork tool is NECESSARY. if you don’t have a wooden one, I’m sure a reg fork would do…just as long as you don’t have a teflon coated pan

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perfect. now the seasonings

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stir

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cheese

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now taste…(mine needed more siracha)

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now we are in business.

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I could eat this photo

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Hope you love it as much as my belly!!!

 

Piggy Pot Breakfast Pie

In honor of being extremely large and having absolutely zero self-control around anything involving sausage, eggs, and potatoes; I MADE BREAKFAST PIE. This recipe is Betty Crocker’s….. can you get more American than that??

Gotta hand it to Betty, this thing is yummmmmy!!

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I substituted in ripped up frozen hashbrown patties  because I didn’t have the shredded kind….whatever it worked.

Bisquick + hashbrowns + sauteed onions, peppers, and sausage = one fatty’s heaven.

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Chicken Divan

I used to beg my mom to make this recipe. Seriously this is one of the most comforting dishes out there. Fresh broccoli, aromatic white cream sauce, and chewy chunks of peppercorn spiced chicken. Yum. Plus, she would serve this over egg noodles. Okay, I need help.

Making the cream sauce is pretty cool. First you need to make a basic roux, or half butter and half flour mixture flavored (in this case) with shallots.  Then you turn your toasted roux into a béchamel with the addition of milk, cream, sherry, Parmesan cheese, nutmeg, and of course, S&P.

Here is the recipe.

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FEW TIPS:

  • Add minced shallots as the aromatics in the roux
  • Add extra sherry, Parmesan cheese, and don’t forget that pinch of nutmeg in the béchamel…. it makes a HUGE difference!
  • I like a mixture of 80% milk to 20% cream. You can play around with this.

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  • Boil the chicken with salt, whole black peppercorns, and bay leaves.
  • After you mix the sauce with the cooked chicken and broccoli, try it and see what it needs. You almost always need more salt and black pepper.

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This is divine. Can you say improved copycat of Campbell’s soup???  #creamsauce #heaven

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Stop being a diva and make ‘diva-n’ TONIGHT!

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Fried Mashed Potato Balls

We had a friend visit from San Francisco this past week and she told us about fried mashed potato balls. What a FABULOUS idea. We had leftover mashed potatoes in the fridge… and I was just dying to make our own homemade version. So I did a little bit of research and found these!! Papas Rellenas. Crunchy shell and delicious meaty filling. Not necessarily the easiest thing to make, but definitely worth it.

Here’s the recipe except we substituted in red pepper for the green. And of course, we used our leftover roasted garlic mashed potatoes.

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The filling reminds me slightly of Sloppy Joes.

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Serve with a simple siracha-mayo drizzle. YUM. WILL BE MAKING THESE AGAIN FOR SURE

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Maple Glazed Bacon Waffles

I am a freak about bacon. Especially when it is oven baked and caramelized with a glaze of maple syrup. Add some waffles…… okay I will stop.  I don’t want you ruining your computer with drool.

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The key to this is rendering the bacon fat slowly in a COLD, non-preheated oven. Counter-intuitive I know, but it is the only way to melt away that fat and keep the bacon nice and crispy. SO KRISPY

Line bacon on oiled drying rack over sheet pan. Place in cold oven. Turn oven to desired temperature (this depends on how you like your pork belly), I like 400°F.

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Bake until it looks like this, and the bacon is just starting to brown. This was after about 15 minutes.

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Brush on maple syrup. Put back in oven and bake for another 10 minutes, or until syrup has nicely caramelized.

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Flip bacon over, brush with maple syrup and bake until fully caramelized and the majority of the fat is gone. This was mine finished.

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While bacon is cooling, whip up your favorite waffle batter. I cheated and used a mix, but you can go all pioneer on me and make your own. Next time I make waffles from scratch I’m using this recipe.

Crumble up bacon strips, except for one, and fold into waffle batter.

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I like this Vermont one, you can find it at Christmas Tree Shops (for a DISCOUNT!!!!)

Cook until waffle iron stops steaming. Top with GOOD butter, maple syrup, whipped cream, and reserved strip of bacon, crumbled into pieces.

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No one would complain about scrambled eggs on the side.

BBQ Chicken Pizza

When the moon hits your eye like a big pizza pie, that’s amore.

One of my favorite pies to make? BBQ chicken. I am not sure if CPK really invented this…but I am obsessed. I order it every time I see it on a menu, but the majority of the time I am disappointed.  Seriously, this is so incredibly simple to make, how can they screw it up?

I do not know. But I do know a foolproof way to make it at home.

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Here’s what you need:

  • Pizza Dough, I make my own (I promise one day I will share my recipe), but store-bought will work just fine. Sometimes it is hidden in the grocery store’s freezer section or bakery.
  • Cheddar Cheese
  • BBQ sauce
  • Red onion
  • Green onion, chopped
  • Whole rotisserie chicken

First things first. Get your pizza stone in the oven and preheat that bad boy to 475°F. The hotter the better. If you can go higher than this, you are a rockstar.

Now grate the cheddar cheese and thinly slice the onion. The onion tells you where to cut it, just follow the lines. Taking you back to Kindergarten I know.

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Perfect. Now shred the chicken meat. I’m going to pick your bones.

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Generously mix the Chicken with BBQ sauce. I like a combination of Rudy’s and Sweet Baby Ray’s. Do whatever you want, just do NOT skimp on sauce.

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Lightly flour a clean work surface and roll out dough. I use my trusted French rolling pin, SHHH, don’t tell Mario Batali.

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Just get the dough as thin as possible. Here’s a cool technique if you want to do it correctly.

Looking good. Sprinkle corn meal on wooden pizza paddle and carefully place pizza dough on top. Brush on a generous layer of  BBQ sauce, again I like the combination of my two favorite sauces.

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Those flecks of magic are from the Rudy’s sauce—- the best BBQ sauce on earth (I think).

Almost time to eat, just sprinkle on the toppings…

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Beautiful. Slide into the oven.

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Bake until crispy and cheese is bubbling. Roughly 7-8 minutes.

Slice up, drizzle with additional BBQ sauce, and voilà!

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This freezes incredibly well too. You can even freeze the unbaked pizza, just like you see in the grocery store.

GOBBLE GOBBLE GOBBLE

TURKEY DAY is around the corner. Here are a few things I am thankful for.
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I think the Pilgrims would be proud…

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Can I get the adult-sized version of this dress???

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PIE, PIE, π!!!

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Leftovers are pretty much any oinker’s dream…..

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Time to get cooking! What are you making this year??

Super Quick Tex-Mex Salad

Tonight I whipped up something that reminded me of my days in Texas. A little bit of cumin, lime, and everything saucy. Only took about 40 minutes to make and the result…… y’all  would be impressed.

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Marinate the chicken for about 30 minutes in a Ziploc bag. Here’s what you need inside that bag.

  • 1 lime, rolled on the counter, zested, and juiced.
  • 4 cloves of garlic, crushed in a garlic press.
  • 1 lb. chicken tenders
  • 6 shakes of Cholula hot sauce
  • 1 tablespoon oil
  • Salt and pepper

Shake the salad dressing together in a Ball® jar. I was inspired by this Tex-Mex dressing but I mixed it up slightly.

  • 8 oz. sour cream
  • 2 tablespoons mayo
  • 1 tablespoon lime juice
  • Heaping ¼ teaspoon cumin
  • Heaping ½ teaspoon chili powder
  • ½ cup chunky salsa
  • Chopped cilantro. I failed at having this.
  • Salt

Grill the chicken and prep the other fixin’s for the salad.

  • 3 heads of romaine lettuce, chopped, rinsed, and spun in salad spinner.
  • 2 tomatoes cored, finely chopped, and generously seasoned with salt and pepper. Tomatoes and salt are BFF’s.
  • 6 scallions, finely chopped.
  • 1 can of black beans, rinsed and drained.
  • 1 can of corn, drained.
  • Avocado, sliced and seasoned with S & P. I failed at this step too.
  • Crunchy tortilla strips. I failed at this. I think I deserve a C- at grocery shopping.

After chicken rests, slice it up and put everything together! This made 3 LARGE salads that were incredibly delicious despite my horrible grocery shopping. The only thing I had leftover was beans and corn. Save those for the next stuffin’ session….

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Ina Garten’s Seafood Potpie- AMAZING

My mom was obsessed with Ina Garten and for good reason. This woman knows EXACTLY what she is doing. Case in point, Ina’s Seafood Potpie. I made this a while ago for my family and it was gobbled down in minutes. You always know it’s a good recipe when everyone comes back for seconds. Or for this Potpie…. thirds.

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I didn’t have Pernod so I substituted in Sambuca. Use any anise flavored liqueur, or Madeira wine will work just fine if you don’t have any. I love this pie crust recipe too! Not as fussy as others… and very flaky. A++ Ina, can you and Jeffrey adopt me???

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Yummy!!!!

Chicken and Waffles

I was craving Chicken and Waffles like a crack fiend to his rock. No restaurant on the Cape makes them…. Boo-hoo for me right? Nah, save your tears because I found my inner Roscoe’s. These are seriously delectable and you can eat each component separately if you don’t necessarily want chicken and waffles. Who would want to do that? Skinny people. No, I think even they would gobble these down.

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First get started on the BUTTERMILK FRIED CHICKEN. If you are going to go through all the work of frying chicken, make a big batch! You can freeze leftovers for easy weeknight meals.

  • Chicken breast, cut into tenders
  • Buttermilk, or if you don’t have any.. make it yourself!
  • Creole or Cajun Seasoning
  • All-purpose flour
  • Panko breadcrumbs
  • Eggs whisked with water as the egg wash
  • Oil for frying, or just use Crisco® like all the good ole’ southern ladies

Soak chicken in buttermilk, creole seasoning, salt, and pepper in gallon-sized Ziploc® bag. Refrigerate for at least 1 hour and up to 1 day.

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Preheat oven to 200°F.

Drain chicken in colander. Line up 3 bowls; 1 with seasoned flour, 1 with seasoned egg wash, and 1 with seasoned panko breadcrumbs (seasoning here = Creole/Cajun seasoned salt, and for the egg wash, just black pepper). Coat chicken with a light dusting of flour, dip in egg wash, and then coat with breadcrumbs.

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Heat up Dutch Oven with desired fat. I used Crisco® because well, I am a fatty. Drop chicken into hot oil and flip when appropriate. During this stage, call down your sister (or whatever) for help, frying always works best as a team. One person mans the batter station while the other handles the frying.

Drain excess fat on a brown paper grocery bag. Place drying rack on top of baking sheet. Place chicken pieces on rack as they are finished, and warm in oven until ready to serve.

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As the chicken warms in the oven, start making the H.R.M.’s FAVORITE WAFFLES. This recipe is from a vintage McCall’s cookbook, but I adapted it slightly by adding vanilla extract and cutting the proportions in half.

  • 2 eggs
  • 1 cup A.P. flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup sour cream mixed with ½ cup milk, or 1 cup buttermilk
  • ½ butter melted butter
  • ½ teaspoon vanilla extract

Preheat waffle iron.

Beat eggs with Kitchen-Aid® mixer until light. This step is very important, do not under beat them.

Sift together the flour, salt, soda, and baking powder.

Add flour mixture and buttermilk alternatively to beaten eggs, beginning and ending with flour mixture. Add melted butter; blend thoroughly.

Pour batter into hot waffle iron and cook until the iron stops steaming.

Put all of it together with some Vermont maple syrup… and now my friends, it is CHICKEN AND WAFFLES time!

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