Friday, November 16, 2018

Tomatillo Cocktail

1 lime
1 tomatillo
.75 chile syrup
.75 chareau
1.5 tequila
Maldon salt to taste

Make chile syrup:
- toast coriander in pan
- add sugar and water 1:1
- bring to boil, add in 1 dried pasilla, poblano or ancho chile
- simmer for about 30 minutes, then remove pepper
- let cool for about an hour, then refrigerate

Make tomatillo juice:
- de-husk a dozen tomatillos
- puree in strong blender
- strain multiple times

Shake in cocktail shaker with ice

Thursday, November 15, 2018

Baked Brie

Baked Brie

1 frozen puff pastry (thaw in refrigerator overnight)
8oz-12oz wheel of brie
Cranberry sauce
1 large egg, beaten
Sliced bread or crackers

Preheat oven to 400
Roll puff pastry in flour into square
Place brie in center, top with cranberry sauce
Fold corners of puff pastry up into center, pinch closed
Transfer to pie plate
Brush with beaten egg
Bake until golden brown, around 35 minutes
Remove from oven and let cool for about 10 minutes before serving

Thursday, November 8, 2018

Pumpkin Cream Cheese Bundt Cake

2 and 1/4 all-purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
1.5 teaspoons ground cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon ground cloves
1/3 teaspoon ground nutmeg
1/3 teaspoon allspice
.8 can pumpkin puree
.8 cup packed light or dark brown sugar
1/2+ cup granulated sugar
.75 cup vegetable or canola oil
3 large eggs
1 teaspoon pure vanilla extract

Cream Cheese Filling
12 ounces full-fat block cream cheese, softened to room temperature
1 large egg
1/4 cup  granulated sugar
1/2 teaspoon pure vanilla extract

OPTIONAL: Cream Cheese Glaze
- 1/2 block of cream cheese
- 1/2c powdered sugar
- 1/2+ tsp vanilla
- 1 tsp lemon juice
- 1 or 2 tbsp softened butter


Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep well stored in the refrigerator for a few days.

Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.

Saturday, October 20, 2018

Chicken Parmesan

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
1/2 cup prepared tomato sauce
1/4 cup fresh mozzarella, cut into small cubes
1/4 cup chopped fresh basil
1/2 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Add all ingredients to list

Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Friday, October 19, 2018

Pizza Skulls

olive oil
pizza dough
1 - 1.5 cups shredded mozzarella
Pizza (tomato) sauce
Optional: sausage, pepperoni

  1. Let pizza dough rise in a warm place
  2. Preheat oven to 400 degrees
  3. Lightly oil skull pan with olive oil
  4. Roll out pizza dough into strips, lay them into skull cavities
  5. Add tomato sauce, mozzarella and optional meat
  6. Fold dough over, pinch around edges to seal
  7. Bake for about 20 minutes

Sunday, October 14, 2018

Tortilla Soup

Tortilla Soup


Mirepoix (or 1c each of onion, celery, carrots)
5 cloves garlic
1 can diced tomatoes
1 small can mild green chiles
2 lbs chicken thighs
1 can black beans, drained
1 box (4 cups) chicken stock
2 cups water
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano

- can of corn (add after cooking)
- juice from 1-2 limes
- tortillas
- grated cheddar cheese
- cilantro
- sour cream
- avocado
- jalapenos

  1. Spray tortillas with olive oil and bake at 300 degrees until crispy (10-15 min)
  2. Set Instant Pot to sautee and sautee mirepoix in olive oil, then add garlic
  3. Add tomato, chiles, chicken, beans, stock, water, salt, and all spices
  4. Stir and then pressure cook on high for 17 minutes
  5. Tortilla chips: slice up tortillas, spray with oil and add salt, bake for about 7 min on each side at 350 degrees
  6. Shred chicken with fork, add lime juice and corn

Wednesday, September 12, 2018

Brown Butter Salted Caramel Rice Krispy Treats

6 tbsp butter
6 cups mini marshmallows
6 cups rice krispies
Salted caramel sauce
Chocolate chips
Flaky sea salt and/or sprinkles

  1. Melt the butter in a medium pan on medium heat - melt until it's foamed then turned clear then develops a nutty flavor
  2. Add mini marshmallows, stir until they are completely melted.
  3. Turn off the heat.
  4. Add the rice krispies and mix until the cereal is completely coated with the marshmallow mixture.
  5. Spoon into a greased pan, muffin tin, or cookie cutters
  6. Melt chocolate chips at half power in glass bowl for a couple of minutes until melted
  7. Spoon salted caramel onto rice krispy treats, then top with melted chocolate
  8. Put in fridge to set