trying out this whole video thing…
no real recipe here, just eye-balling
trying out this whole video thing…
no real recipe here, just eye-balling
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?!?!”
Seriously, get on it.
So delicious, and EASY. Like not as easy as Nick on the Bachelor, but E-A-S-Y.
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..
heat butter over med-high
add the magic stuff (garlic)
once fragrant….add the cooked noodles
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
perfect. now the seasonings
now taste…(mine needed more siracha)
now we are in business.
I could eat this photo
Hope you love it as much as my belly!!!
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!!
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.
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.
This is divine. Can you say improved copycat of Campbell’s soup??? #creamsauce #heaven
Stop being a diva and make ‘diva-n’ TONIGHT!
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.
The filling reminds me slightly of Sloppy Joes.
Serve with a simple siracha-mayo drizzle. YUM. WILL BE MAKING THESE AGAIN FOR SURE
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.
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.
Bake until it looks like this, and the bacon is just starting to brown. This was after about 15 minutes.
Brush on maple syrup. Put back in oven and bake for another 10 minutes, or until syrup has nicely caramelized.
Flip bacon over, brush with maple syrup and bake until fully caramelized and the majority of the fat is gone. This was mine finished.
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.
Cook until waffle iron stops steaming. Top with GOOD butter, maple syrup, whipped cream, and reserved strip of bacon, crumbled into pieces.
No one would complain about scrambled eggs on the side.
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.
Here’s what you need:
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.
Perfect. Now shred the chicken meat. I’m going to pick your bones.
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.
Lightly flour a clean work surface and roll out dough. I use my trusted French rolling pin, SHHH, don’t tell Mario Batali.
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.
Almost time to eat, just sprinkle on the toppings…
Beautiful. Slide into the oven.
Bake until crispy and cheese is bubbling. Roughly 7-8 minutes.
Slice up, drizzle with additional BBQ sauce, and voilà!
This freezes incredibly well too. You can even freeze the unbaked pizza, just like you see in the grocery store.
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.
Marinate the chicken for about 30 minutes in a Ziploc bag. Here’s what you need inside that bag.
Shake the salad dressing together in a Ball® jar. I was inspired by this Tex-Mex dressing but I mixed it up slightly.
Grill the chicken and prep the other fixin’s for the salad.
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….
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.
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???