Recipes

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Beet salad

Beet salad

Ingredients

  • 4 beets, trimmed, leaving 1 inch of stems attached

  • 1/4 cup minced shallot

  • 2 tablespoons minced fresh parsley

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon red wine vinegar

  • salt and ground black pepper to taste

Directions

  • Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  • Wrap each beet individually in aluminum foil and place onto a baking sheet.
  • Roast beets in preheated oven until tender when pierced with a fork, 45 minutes to 1 hour. Let beets cool until easy to handle; peel and slice into 1/4-inch slices.
  • For easier peeling, rub skins off with a paper towel once the beets have cooled slightly.
  • While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
  • Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets.
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Roasted Broccoli With Vinegar-Mustard Glaze

Roasted Broccoli With Vinegar-Mustard Glaze

Ingredients

  • 1½ pounds broccoli, cut into 1½- to 2-inch-long florets, stems sliced ¼-inch thick

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and black pepper

  • 1 tablespoon unsalted butter

  • 1 tablespoon sherry or red wine vinegar

  • 1 teaspoon Dijon mustard

Directions

  • Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
  • Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter’s melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

Notes

  • I have no idea where this came from honestly

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Maple Chai Latte Cookies with Brown Butter Icing

Maple Chai Latte Cookies with Brown Butter Icing

Ingredients

  • Maple Chai Latte Cookies

  • 1 1/2 sticks, 3/4 cup, 12 tablespoons salted, butter at room temperature

  • 3/4 cup light or dark brown sugar

  • 2-4 tablespoons espresso powder, or instant coffee powder

  • 2 teaspoons vanilla extract

  • 1 large egg

  • 1/3 cup maple syrup

  • 2 1/4 cups, plus 1-2 tablespoons, as needed all-purpose flour

  • 1 1/4 teaspoons baking soda

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cardamom

  • 1/4 teaspoon grated nutmeg

  • 1/4 teaspoon all-spice

  • 1 tiny pinch black pepper

  • granulated sugar for rolling

  • Brown Butter Icing

  • 1 stick, 1/2 cup, 8 tablespoons salted butter, at room temperature

  • 1 1/2 – 2 cups powdered sugar

  • 3 tablespoons milk I used oat milk)

  • 1/2 teaspoon vanilla bean powder (I used vanilla extract)

  • flaked sea salt

Directions

  • Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
  • In a mixing bowl, beat together the butter, brown sugar, espresso powder, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the maple and mix to combine. Add the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, all-spice, and pepper, beating until combined.
  • Place the sugar in a small bowl.
  • Roll the dough into tablespoon-size balls (if the dough is too sticky, add 2-4 additional tablespoons flour), then lightly roll through the sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges. The centers should be a little doughy. Let cool on the pan.
  • Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Let cool 5 minutes. Whisk in the powdered sugar, milk, vanilla, and salt. Immediately spread the icing over the cookies, it will set quickly. Sprinkle with sea salt. Store in an airtight container for up to 5 days.

Notes

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French Toast

French Toast

Ingredients

  • 4 large eggs

  • 2/3 cup milk (I used oat milk)

  • 1/4 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 1/4 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 8 thick slices bread

Directions

  • Preheat electric griddle to 350F or heat a skillet over medium heat.
  • Whisk together the eggs and flour in a shallow dish and whisk until smooth. Add the milk, sugar, salt, cinnamon and vanilla extract and whisk together.
  • Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
  • Cook for a few minutes on each side until the bread starts to get golden brown.
  • If making bananas foster french toast, keep warm in a low oven until the topping is ready. If not, remove to a plate and serve warm with syrup and powdered sugar.
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Pork Tacos with Pineapple Salsa

Pork Tacos with Pineapple Salsa

Ingredients

  • Pork Tacos

  • 1 teaspoon minced garlic

  • 4 tablespoons soy sauce

  • ¼ teaspoon crushed red pepper flakes

  • 2 tablespoons brown sugar

  • 1 tablespoon oil

  • 2 tablespoons water

  • 1 small boneless pork loin – thinly sliced into strips

  • soft tortillas – corn or flour

  • Pineapple salsa

  • 1 cup diced pineapple

  • ½ red onion – diced

  • 1 bunch cilantro – chopped

  • 1 cucumber – peeled and diced

  • juice of one lime

  • salt to taste – (just a pinch or two)

  • Chili sauce drizzle

  • 3 tablespoons mayo

  • 1 tablespoon sriracha sauce

Directions

  • Combine all ingredients for the pineapple salsa, stir, and set aside. Whisk together garlic, soy sauce, crushed red pepper flakes, water and brown sugar, set aside. Stir together mayo and sriracha, set aside.
  • Over medium high heat, drizzle a pan with oil, then add pork strips and saute 2-3 minutes until no longer pink on the outside. Add soy sauce mixture to the pan and stir once, then let the pork caramelize by not stirring for about a minute. Stir again, then rest for another minute. Repeat until pork is browned and caramelized on the outside.
  • Fill tortillas with pork, top with the pineapple salsa and drizzle with chili sauce. Garnish with chopped cilantro and lime wedges if desired and serve.

Notes

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Bananas Foster Upside Down Cake

Bananas Foster Upside Down Cake

Ingredients

  • Bananas Foster

  • ⅓ Cup Butter Melted

  • 1 ½ teaspoon All-Purpose Flour

  • ½ Cup Brown Sugar Packed

  • ½ teaspoon Cinnamon

  • 2 tablespoon Amber Rum

  • 1 tablespoon Creme de Banane

  • 2-3 cups Sliced Bananas

  • Cake

  • 2 Cups Cake Flour All-Purpose will work if needed

  • 1 ½ Cups Granulated Sugar

  • 1 teaspoon Cinnamon

  • 4 teaspoon Baking powder

  • 1 teaspoon Salt

  • 3 ½ oz Packet Instant Vanilla Pudding Mix

  • 4 Large Eggs

  • ½ cup Water

  • ½ cup Amber Rum

  • ¾ cup Butter melted

Directions

  • Preheat oven to 325°F (160°C). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.
  • Combine melted butter, flour, brown sugar, cinnamon, rum, and creme de banane in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange banana slices on top of this mixture, set aside.
  • Combine flour, sugar, cinnamon, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add rum and melted butter to the mix, mixing on medium speed until smooth. Gently pour into prepared pan.
  • Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.
  • Allow cake to cool for about 20 minutes. With cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan, before turning cake out directly onto serving plate.

Notes

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Cold Zucchini Salad

Cold Zucchini Salad

Ingredients

  • 2 medium zucchini

  • 1 medium yellow squash

  • 1/2 teaspoon salt

  • 1/3 cup olive oil

  • 1/3 cup white wine vinegar

  • 2 cloves garlic, minced

  • 1/8 teaspoon black pepper

  • 1 teaspoon granulated sugar

  • 8 ounces provolone cheese, cubed

  • 6 ounces soppressata (salami), diced

  • 3 ounces Kalamata olives, sliced

  • 1 cup sun gold tomatoes, halved

  • 1/2 medium red onion, diced

  • 6-8 pepperoncini, sliced

  • 1/2 cup roughly chopped fresh basil

Directions

  • Using a vegetable peeler, peel the zucchini and yellow squash vertically into thin noodles (stopping when you reach the seeds of the squash).
  • Place the zucchini and squash noodles on paper towels with the salt to allow the noodles to drain any excess moisture.
  • In a separate bowl, make the vinaigrette by whisking together the oil, vinegar, garlic, pepper and sugar.
  • Place the noodles into a large bowl and add the soppressata, olives, tomatoes, red onion, pepperoncini and basil, tossing gently. If serving immediately, add the cheese. If making to hold, reserve the cheese and add when ready to serve.
  • Drizzle the vinaigrette over the noodle mixture and serve.

Notes

  • For a vegetarian option, replace the soppressata with one can of chickpeas, drained.
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Apple Fritters

Apple Fritters

Ingredients

  • Apple Fritters

  • 1 1/2 cups all purpose flour

  • 1/4 cup sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons cinnamon

  • 1/3 cup milk (I used oat milk)

  • 2 eggs

  • 3 tablespoons applesauce

  • 2 large Granny Smith apples or Honey Crisp apples peeled cored and diced

  • canola oil or vegetable oil for frying

  • Glaze

  • 2 cups powdered sugar

  • 1/4 cup milk (I used oat milk)

  • 1/2 teaspoon vanilla extract

Directions

  • Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl. Make a well in the center and add 1/3 cup milk, eggs and applesauce. Stir just to combine. Fold in apples.
  • Heat 1 1/2 inches of oil in heavy skillet, dutch oven or deep fryer to 375 degrees. Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side. Use a slotted spoon to remove to paper towels to drain.
  • Whisk together 1/4 cup milk, powdered sugar and vanilla. Dunk each fritters in the glaze turning over to make sure both sides coated. Place on wire racks to air dry and drip.

Notes

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Ben’s Chili Bowl Half-Smokes with Chili Sauce

Ben’s Chili Bowl Half-Smokes with Chili Sauce

Ingredients

  • 1/2 teaspoon garlic powder

  • 3 tablespoons dehydrated onion

  • 2 teaspoons beef bouillon powder

  • 3 tablespoons chili powder

  • 1 tablespoon paprika

  • 1/2 teaspoon red curry powder

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne

  • 1/2 teaspoon ground cumin

  • 3 tablespoons masa harina

  • 1 bay leaf

  • 1 tablespoon tomato paste

  • 3 cups water, divided

  • 1 pound ground beef (80/20)

  • sea salt to taste

  • 6 mild half-smokes

  • 6 white hot dog buns

  • French’s yellow mustard

  • 1 small onion, chopped

Directions

  • Mix the first 10 ingredients together in a bowl. Whisk in 1 cup water, making sure all the spices are evenly distributed and there are no lumps.
  • Put the ground beef in a pot with remaining 2 cups water. Stir the beef and water to break up the beef into very fine bits. You don’t want any ground beef chunks. Bring to a boil.
  • Add the spice mixture, bay leaf and tomato paste, stir to combine well. Turn down the heat to low and simmer uncovered for 60-70 minutes or until chili sauce is still loose, but not liquidy with unabsorbed water. Adjust salt to taste, keeping in mind that the half-smokes are pretty salty on their own. I didn’t add any additional salt.
  • With about 15 minutes left in the cooking time, put your half-smokes on the grill. I don’t have a grill so I do what I usually do with sausage, which is to put the half-smokes in a frying pan on the stove with about 1/4 inch of water in it over medium-high heat. Cover and allow to steam for 5 minutes. Remove cover for remaining 10 minutes, allowing the water to boil off and the sausage to brown, turning once. They should be black on two sides when ready to serve.
  • Place a hot dog bun on plate. Add one sausage, about a tablespoon of chopped onion, a drizzle of plain yellow mustard and about half a cup of chili sauce. It will be very messy. Serve with ridged potato chips for scooping up extra chili sauce that falls out.

Notes

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Pretzel Crusted Chicken Salad

Pretzel Crusted Chicken Salad

Ingredients

  • Quick Pickled Onions

  • 1 red onion thinly sliced

  • 1/2 cup warm water

  • 1 1/2 tablespoons sugar

  • 1 teaspoon coarse salt

  • 3/4 cup apple cider vinegar

  • Mustard Vinaigrette

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons honey

  • 1 tablespoon dijon mustard

  • 2 garlic cloves, finely minced or pressed

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup extra virgin olive oil

  • Salad

  • 3 cups mini pretzel twists, (traditional salted ones)

  • 1 teaspoon garlic powder

  • 1 pound boneless, skinless chicken breasts

  • salt and pepper

  • 2 large eggs, lightly beaten

  • 8 to 10 cups spring greens or your favorite lettuce

  • 1 honeycrisp apple, chopped

  • 4 ounces cheddar cheese, chopped or grated (optional)

  • 4 baby cucumbers, sliced

  • ¼ cup pickled onions

Directions

  • Quick Pickled Onions
  • Place the onions in a jar or cup. In a bowl, whisk together the warm water, sugar and salt until the sugar and salt dissolve. Whisk in the vinegar. Pour over the sliced onions. Let sit at room temperature for 30 minutes to 1 hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar. They last about one week.
  • Mustard Vinaigrette
  • In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for about a week.
  • Preheat the oven to 425 degrees. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
  • Pound the chicken breasts so they are evenly thick all over. Season the chicken breasts with the salt and pepper. Place the pretzels in a food processor and blend until mostly fine crumbs remain. Place the pretzels in a bowl. Stir in the garlic powder.
  • In another bowl, lightly beat the eggs.
  • Take each chicken breast and coat it in the beaten egg. Dredge it through the pretzel crumbs, pressing gently so the crumbs adhere. Place the chicken on the rack and repeat with remaining chicken. Once all the chicken is finished, spray it with avocado or olive oil spray. This is important and really helps things get crispy and golden!
  • Bake the chicken for 12 to 15 minutes. Flip it gently and spray the other side with the oil spray. Bake for another 12 to 15 minutes.
  • While the chicken is baking, assemble the salad. Place the greens in a large bowl with a pinch of salt and pepper. Add in the chopped apples, cheddar, cucumbers and pickled onions.
  • Remove the chicken from the oven and slice it. Add it to the salad and drizzle on the dressing.