Mason's Chicken and Dumplings

Ingredients:

Chicken Stew:

2 lb. chicken breast or thigh (dependent on preference)

1 small shallot, diced

3 cloves garlic, minced

2 stalks celery, diced

2 large carrots, peeled and sliced into coins

1 c. green peas

1.5 liters plus 1/4 c. chicken stock, with 1/4 c. reserved and mixed with 3 TBSP flour to form a slurry

1/4 c. sour cream

1/4 c. heavy cream

1 TBSP chicken bouillon base

2 tsp fresh thyme

2 Bay Leaves

S & P to taste

Dumplings:

1.5 c. AP flour

1 TBSP baking powder

2 tsp salt

2 tsp fresh minced parsley

4 TBSP melted butter

1/3 c. milk

How To:

Step 1—Pull out your trusty Crock Pot and get it ready to roll. In a saucepan, add a couple TBSP oil of choice and heat to medium. Sear off chicken thighs/breasts on both sides and place into Crock Pot. In same pan, sautè down shallot, celery, and garlic until shallot begins to turn transparent then add on top of chicken.

Step 2—In a small mixing bowl, combine chicken stock, sour cream, heavy cream, bouillion/base, thyme, and salt and pepper. Pour over chicken and veggies, add bay leaves into Crock Pot and set to high for 4-4.5 hours, or until chicken is fork tender. Remove chicken breasts and set aside to cool slightly. Toss in your carrots and frozen peas and allow to cook for another hour, or until carrots are JUST tender.

Step 3—Shred cooled chicken breasts. Stir in slurry and add the shredded chicken breasts. Replace lid to Crock Pot and begin to mix up the dumplings.

Step 4—In medium mixing bowl, combine all dry dumpling ingredients and stir well. Stir in parsley, then melted butter, then milk. Drop by spoonful into chicken stew in Crock Pot, and allow to cook on high for about 15-18 minutes.

Step 5—Spoon into a big ol’ bowl and get down on it! We finished the dish with just a bit of fresh parsley and INHALED IT.

This is a recipe I created with my wonderful little foodie son, Mason. Kids are never too young to learn to be safe and proficient in the kitchen, so get them in there and get to cooking!

Quesabirria

OHHHHHHHHKAY. We’ve all probably seen the videos of people getting DOWN on these cheesy and shredded beef stuffed tacos, griddled to perfection with a side of spicy and herby consommé…..CLEARLY living better than the average Joe/Jill. Well, I grew tired of the taco envy and did something about it, damnit. I present my version of Quesabirria……and the best news is that it is crock pot friendly!

Ingredients:

3 lb. chuck roast, cut into large cubes

1/2 white onion

4 cloves garlic

4 Ancho chiles

4 Guajillo chiles

2 bay leaves

2 tsp oregano

1.5 tsp each:

cumin

peppercorns

coriander

2 cloves

2 cans beef consommé

juice of 1 lime PLUS extra lime for serving

salt and pepper to taste

For The Tacos:

package of corn tortillas…you need 2 per taco

cilantro, cleaned and chopped

white onion, chopped

radishes, sliced

shredded cheese of choice…I used Monterey Jack

How To:

Step 1—In medium stock pot, bring 6 c. water to boil. Deseed and destem the chiles, and toss into boiling water to rehydrate. Once chilies are softened, remove from heat and set aside. Once cooled slightly, blend rehydrated chilies with 1/2 cup of the boiling liquid until smooth.

Step 2—Season your roast evenly, and in large pan, sear off the chuck roast with about 2 TBSP oil of choice, until browned on all sides. Place into Crock Pot with onion and garlic, oregano and bay leaves.

Step 3—Lightly toast the whole spices, and add to crock pot along with the lime juice and cans of consommé. Cook on low for 6 hours, or until fork tender. Remove from Crock Pot, and set aside.

Step 4—Strain consommé to remove spices and aromatics. Add the pureed chilies to your consommé, and return to crock pot along with the roast. Allow to cook for another hour on low, then remove roast from Crock Pot and shred.

TO REACH TACO NIRVANA:

Step 1—Begin by heating a large shallow pan or flattop to medium-ish heat. Dunk tortillas one by one and lay flat onto pan. Flip after 2 minutes to cook on other side. Add a small handful of shredded cheese to every other tortilla and sandwich them together. Cook for another few minutes then flip and cook on other side until the cheese becomes all melty and Frico-y (crispy). DISCLAIMER: Some cheese will leak out, and that is not only OK….it’s exactly what you want them to do!

Step 2—Once tortillas have been flipped, add a little more cheese and some of the shredded beef mixture. Fold in half, and griddle for another 3 minutes, flip and cook again on the other side for another 3 minutes.

Step 3—Ladle consommé into small bowls'/ramekins/cups/bowl whatever you need to get this deliciousness to yo mouth. Squeeze some lime in, add some chopped onions and cilantro to your taco and consommé, slap some radishes on the side, and top with your favorite salsa/hot sauce. We used my homemade salsa verde, and it turned out BOMB!!!

Lemon Poppyseed Scones

When my hubster special requests (AKA drops not-so-subtle hints as to what he would like to have for a meal) something, which he doesn’t do very often, I try my damnedest make it happen! I was out for buttermilk, so I used greek yogurt in this recipe….and it resulted in a softer, lighter, fluffier scone. These are DELISH with your morning coffee and will bring a smile to your fam’s morning any day of the week!

Ingredients:

2.5 c. AP Flour

1/3 c. granulated sugar

3 TBSP poppyseeds

1 TBSP baking powder

1/2 tsp. salt

1 stick (1/2 C) COLD butter

2 large eggs, beaten lightly

1/3 c. plain greek yogurt

1 TBSP vanilla extract

1/4 tsp almond extract

3 TBSP lemon zest

GLAZE:

1.5 c. powdered sugar

Juice of 1 lemon

1 tsp lemon zest

How-To:

Step 1—Chill box grater and butter in freezer for about 15 minutes. Preheat oven to 375. Line a baking sheet with parchment/Silpat and set side.

Step 2—In large mixing bowl, combine flour, poppyseed, baking powder, and salt with a whisk. Using your chilled box grater, grate chilled stick of butter onto a piece of parchment. Add into dry ingredients and stir using wooden spoon, not your hands. (The heat from your hands can melt your butter which can affect the flakiness of the final scone.)

Step 3—Add the eggs, yogurt, vanilla and almond extracts, and lemon zest. Stir to combine everything. The dough will be slightly stick.

Step 4—On a lightly floured surface, pat the dough gently into a circle about 1” thick. Using a knife, cut into 8 wedges—think like cutting a pie.

Step 5—Bake in preheated oven for 18-20 minutes, or until the edges are just turning a light golden brown. While scones are baking, mix up your glaze in a medium bowl….all kids in the pool at once and whisk to combine.

Step 6—Remove scones from oven and allow to cool for a few minutes so they can be transferred to cool completely on a wire rack. Once completely cooled, glaze your scones and enjoy!

Pork Chile Verde

Pork Chile Verde is one of my son and I’s all time favorite things to have in our burritos, tacos, tostadas, and quesadillas. (Although I will admit that trying to pick a favorite burrito/quesadilla/taco filing is like trying to pick a favorite child! JK, kids! you’re both my favorites!!)

Below is the recipe I developed after a trip to Scottsdale with my hubster….we had brunch at a joint called The Breakfast Club in Old Town—I ordered the pork chile verde breakfast tostadas—and it’s been in regular rotation ever since at Casa de Lehr. This recipe is written to cook in a Dutch Oven OR a CrockPot, so if you’re still working everyday, it can be thrown into the slow cooker and be ready when you get home. Treat yoself and amp up your next Taco Tuesday!

Ingredients:

2 lbs. pork shoulder, cut into 2” chunks

1/2 shallot, sliced

3 cloves garlic, peeled and smashed

1 lg. can Las Palmas green enchie sauce

2 cans fire roasted diced green chiles

1 c. chicken stock

2 jalapeños, stemmed and sliced in half

2 bay leaves

1/2 TBSP each: 

Ground coriander

Ground Cumin

Cracked black pepper

Sea salt

How To:

Step 1— Preheat oven to 300 OR pull out your crock pot. In a large bowl, combine above spices. Add in pork shoulder, and coat in spices as evenly as possible.

Step 2— In a large dutch oven or pan, heat a couple TBSP of oil of choice (I use avocado oil) to medium heat. Sear off chunks of seasoned pork shoulder in batches and set aside, OR place into crock pot. .

Step 3—Add the jalapeños, onion, and garlic to the pan and cook until starting to soften. Deglaze the pan with chicken stock, stirring to remove the good stuff (fond) from the bottom. Add diced green chilies and enchie sauce and mix well. 

Step 4—Once the sauce comes to a simmer, pour over pork shoulder in Crockpot, OR place pork into Dutch Oven to braise.

*CROCK POT: Allow to slow cook for 4-6 hours at high heat, or until fork tender. See Step 5 next.

*DUTCH OVEN: Cook at 300 degrees for 4-6 hours, or until pork is fork tender. Step 5…again.

Step 5—Gently remove pork from sauce and place onto foil lined sheet pan. Pour the liquid from crockpot/Dutch into a blender/food processor and blitz until sauce is well combined.

Step 6—Crank your broiler up to high. GENTLY toss the sauce together with the pork and allow meat to crisp a little….this adds some texture to the pork, and also glazes the meat with the chile verde sauce. BOOYA!!!!

Serve HOWEVER you want! Great in tacos, enchie filling, nacho toppings, in breakfast burritos, EVERYTHING! 🤤

TIP: I use whole spices and toast/then blitz them down. Toasted whole spices pack a better flavor punch, but whatever you have on hand/is available is great!

The BEST Burger Buns

You guys……if you know me, you know that there is ONE thing about me that is unwavering. I LOVE CHEESEBURGERS. Any damn way I can get them. Cheap cheeseburgers? Let’s get it on. Bougie cheeseburgers? Pinky out, bitches. Lettuce wrapped or on a bun? I will take one of each! But these burger buns have taken my burger night to a WHOOOOOOOLE new level. Soft and light, with just enough structure that they hold together really really well….and so easy you can get your cheeseburger on like a BOSS any time you get a hankering! !

Ingredients:

1 TBSP active dry yeast

1 c. warm water

3 TBSP Avocado Oil

3 TBSP sugar

2 large eggs, 1 beaten with TBSP water for egg wash

2 tsp sea salt

3 c. bread (or AP will work) flour

How To:

Step 1—Preheat your oven to 425. In a medium mixing bowl (or your stand mixer), whisk yeast, sugar, and oil into warm water. Let it stand for about 5-10 minutes, or until your yeast is beginning to foam up.

Step 2—Whisk in 1 egg and salt. Begin stirring in your flour, until a soft dough forms. You may add additional TBSP of flour if dough is too sticky.

Step 3— Turn out dough on lightly floured surface, and begin to knead for 5-7 minutes, or until your dough is smooth and elastic.

Step 4—Divide into 8-10 equal pieces, and form into a smooth ball. Allow to prove an additional 15 minutes or so on a lightly greased baking sheet until rolls have doubled in size. (Give it a little squish on your baking sheet to flatten it out some….you’re looking for a flattish ball/rotund disc.)

Step 5—Once ready to go into your oven, brush each bun with the egg wash mixture and add any toppings you like. Sesame seeds, sea salt, poppyseeds, etc. Bake in preheated oven for about 8-10 minutes, or until golden brown and scrumptious looking!

GRATUITOUS BURGER PORN

Takeout Fakeout: Mongolian Beef →

Quarantine. Yes, it’s super annoying. But it totally puts into light how many things we have taken for granted. From being able to meet up with my SUPER rad in-laws for dinner or pints, sitting at Iron Horse with my bestie splitting a Ceasar salad and a pitcher, or what I REALLY want to be able to do is call up our favorite Chinese takeout place (PS it’s Happiness off of Thor/Freya exit in Spokane….SOOOOO yummy!) open a bottle of wine (for us)/crack open an ice cold can of Pepsi (for Mason), and watch a movie with my fellas. HOWEVER……I am not a woman without skills, and now I am sharing them with you guys. BEHOLD!!!! My super scrumdiddle take on Mongolian Beef! It’s not quite the same as having it via takeout (because Chinese takeout RULES) but damnit, it’ll get ya through!

* I know I say this a lot, but we like things a little spicy in our household. If you want a lower degree of heat, decrease Sambal by half *

The Goods:

1.5 lbs Flank Steak, sliced thinly across the grain

4 cloves garlic, smashed and minced into paste

4 scallions, cleaned and trimmed into 2'“ sections

2 TBSP fresh grated ginger root

1/2 c. Tamari or soy sauce

2 TBSP Sambal

2 TBSP brown sugar

1/2 c. beef stock

TBSP cornstarch

The How-To:

Step 1: Cook yo rice, and whisk together beef stock and cornstarch. Whatever rice that tickles your fancy….fellas had Basmati, I had CauliRice. Prepare according to package instructions. While rice is cooking, heat 3 TBSP Avocado Oil or preferred oil over medium high heat. Begin sautéing thinly sliced steak, allowing to sear well on all sides.

Step 2: When steak is seared well, add in grated ginger root and garlic paste. Allow to cook for about 5 minutes, shaking in pan from time to time.

Step 3: Stir in Sambal, brown sugar, scallions, and Tamari/soy. Simmer for a couple minutes, then add beef stock/cornstarch slurry. Stir well to incorporate. Allow to simmer and thicken.

Serve over rice of choice, or alongside sesame soy broccoli, stir fry veggies. BOOOOOOYA. It ain’t waiting at the cocktail lounge, enjoying a STOUT vodka tonic WHILE you wait for your takeout, but it’ll satisfy that craving until we can!

Pork Belly Bao →

Gua Bao, or pork belly buns, are absolutely delicious…..they’re like little fluffy flavor vehicles! I have always wanted to try them at a restaurant (I’ve never had them!), but now that ‘Rona is on the scene I figured I had better figure it out myself. This recipe will make anywhere from 6-10 bao, dependent upon how large the bao are cut. They are not nearly as intimidating as one would think, and they make your tummy and heart sooooooooo damn happy! The pork belly is umami to the max, with Tamari, coconut sugar, coriander, and ginger glaze bringing that sticky, sweet, salty, funky yumminess to the party.

Bao Dough

Ingredients:

1/3 cup warm water

1/2 cup warm milk

1 tbsp active dry yeast

4 tbsp sugar, divided half

2 tbsp avocado, vegetable or canola oil

2 1/2 cups all purpose flour (use bleached flour if you want complete white buns)

1/2 tsp baking powder

1/4 tsp salt

Method:

Step 1—Combine warm water, milk, active yeast, sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until your yeast activates, about 5 to 10 minutes. Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You could make with your hand too if you prefer.

Step 2—Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneading for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl. Take the dough out form the hook and form as a ball. Place back to the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple size, about 2 hours. Let it sit longer if needed.

Step 3—Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkling flour is not necessary but if you do, use as little as possible. Cut the dough 3 1/2-inch circle with a biscuit/ring mold or glass (I used a large drinking glass). Lightly brush oil on one surface of the baos and fold in half moon shape, oiled side in.

Step 4—Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with a lid and let it rest for additional 30 minutes. Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water pot. Make sure water is not touching the baos.

Step 5—Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid tiny bit for a slow air circulation about 2 to 3 minutes before open the lid. Spray some water on liner/parchment/coffee filter to prevent the dough from sticking.

Ingredients:

Pork Belly

2 lb. pork belly, skin removed

1 stalk Lemongrass, minced

3 cloves garlic, roughly chopped

1-1” knob fresh ginger root, peeled and sliced

2 scallions, ends trimmed off and sliced down middle

2 star anise pods

1 tsp. coriander seeds

2 TBSP fish sauce

3/4 c. Tamari

1-QT chicken stock

2 TBSP Coconut sugar

Method:

Step 1—Preheat oven to 325. Season pork belly with salt and pepper, and sear off in enameled Dutch Oven or oven safe dish on all sides. Be gentle with your belly.

Step 2—Once pork belly has been seared off, remove from pot and set aside. In same cookery, heat a couple TBSP avocado/oil of choice over medium, and add garlic, ginger, scallion, lemongrass, and spices in. Sauté until spices are fragrant before adding Tamari, fish sauce, and chicken stock. Scrape to deglaze the bottom of pan, and add sugar.

Step 3—Gently nestle your pork belly back into the pot and into the oven it goes for about 2-3 hours, or until it is nice and jiggly tender. Remove from pan and set aside to cool. DO NOT DISCARD THE BRAISING LIQUID…we will be making the glaze out of this liquid.

Step 4—Strain the braising liquid into a saucepan, and set to reduce by 1/3 over medium low heat. Once this has reduced, remove from heat.

Step 5—Slice your slightly cooled pork belly into half, then cut each half into smaller slices—so as to fit in our Bao easily. In a large shallow pan, arrange belly in single layer, and begin to sear each slice over medium heat. Add your reduction, and simmer over medium low heat, turning gently to coat. Once belly is adequately coated, you are ready to assemble your Bao.

Mine were served with a homemade pickle mix, consisting of thinly sliced coins of cucumber, carrot, and daikon radish, as well as thinly sliced shallot. (BONUS RECIPE BELOW!) Give these a spin, as I am certain you will LOVE them as I do. I will Bao ALL THE THINGS!!!!

Chee’s Asian Pickles

1 medium carrot, peeled and sliced into thin coins

1/2 cucumber, channel peeled and sliced into thin coins

5” section of Daikon radish, peeled and coined

1 small shallot, peeled and coined

1 c water

1/2 c. rice wine vinegar

1/2 c. white vinegar

1/4 c. Sambal

1 stalk lemongrass, sliced in half lengthwise

1 TBSP each:

sea salt

coconut sugar

Method:

Step 1—Over medium heat in a small saucepan, combine water, vinegars, lemongrass, Sambal, salt and sugar. Bring to a simmer, and allow to simmer for 5-7 minutes. You’re looking to melt all of the sugar and salt into the liquid. Remove from heat and allow to cool. Once cooled, remove the lemongrass stalk.

Step 2—Arrange veggies in a pint jar or Tupperware, and pour cooled pickling liquid in. Place into refrigerator and allow to pickle for at least 2 hours. These are PHENOMENAL on the above Gua Bao, Banh Mi, Stir fry, sushi or spring rolls, on your eggs in the morning, or just right out of the jar!!

Wine Wednesday: Meatball Thangs →

Anyone else think of Snooki when they hear the word Meatball? I always do! These aren’t as outrageous as Snook, but they are just as juicy, spicy, and delish as can be! They’re great served with pasta, on a sub roll, on pizza, or all by themselves!

Ingredients:

2 lb. ground beef/pork blend

1 c. crushed pork rinds (dealer’s choice on flavor/brand…I used a Hot n’ Spicy kind.)

1/2 c. grated parmesan

1/2 c. fresh Italian parsley, minced

1/2 large yellow onion, diced small

4 cloves garlic, minced

1.5 tsp each salt and pepper

1/2 tsp crushed red pepper flakes

Meatball 411:

Step 1—Sauté onions and garlic over medium low heat until slightly caramelized and transparent. Set aside to cool and assemble remaining ingredients.

Cooling the onion/garlic mix before incorporating into meat mix ensures the fat in the meat mix doesn’t begin to melt. More fat rendered DURING cooking process means juicier and more tender meatballs!

Step 2—Once cooled, add onion/garlic in large bowl, and mix pork/beef, Parmesan, pork rind crumbs, parsley, salt and pepper, and red pepper flakes together well. Use wooden spoon and elbow grease, or wash yer hands and get down on it.

Step 3—Begin rollin’ them balls, y’all! The balls pictured are about 3 TBSP each. Keep going until mixture is gone.

Step 4—Preheat oven to 350. Heat a couple TBSP of Avocado oil (or whatevs you use at your casa) in large, shallow pan over medium heat and sear off meatballs. Careful not to overcrowd your pan….you want to sear them, not steam them!

Step 5—Once all balls are seared off, all meatballs go into your pan (mine is really large and is ovensafe, so I used my sautépan) with lid on, and into your oven for about 20 minutes or until your meatballs temp to 165.

My fellas had theirs in a hoagie roll with pepperoni, Provolone, and my marinara sauce, all melty and delicious. I always try to keep it low carb, so mine were sans roll, but topped in the same fashion and every bit as melty delicious!

Butter Chicken Curry

Every week, as I begin planning out the menu for the week at our house and ask for any requests for dinner, my sweet hubster always—EVERY TIME—asks for Butter Chicken. (Well, and Cassoulet…but that’s for another post!) He was never an adventurous eater growing up (he liked what he liked), whereas there are few things I don’t enjoy eating. It was a bit of a learning curve when we first started co-habitating….I love nothing more than to try out new ideas/recipes, he likes meat and potatoes in various incarnations. These days, his palate has grown to include SOOOOOO many veggies (he doesn’t really know about them…well now my cover is blown!), as well as many new and previously disregarded flavors and dishes. This dish is comforting, spiced AND spicy, rich, and just plain ridiculously delicious. Now’s the time for kitchen experimentation…..I mean, what else can we do and still be responsible citizens? This meal is largely made with spice cabinet and pantry items (save for the chicken and cream), so it is ‘Rona Quarantine friendly! Go get cooking!

Ingredients:

2 lb boneless skinless chicken thighs, cut into bite sized pieces

1.5 tsp Turmeric

6 TBSP Butter or Ghee

1 small or 1/2 large yellow onion, diced

2 tsp chili powder (I use ground chile de arbol)

1.5 tsp ground cumin

1.5 TBSP Garam Masala

1.5 tsp cayenne

1.5 TBSP fresh ground ginger root

4 cloves garlic, minced finely

1 cinnamon stick

Salt and pepper

14 oz. can of tomato sauce

1 c. each:

cream

veg stock

Minced Cilantro and Yogurt to garnish

Method:

Step 1—Toss cut chicken into salt, pepper, 1 tsp of chili powder and 1/2 tsp turmeric. Let sit for about an hour in fridge to marinate.

Step 2—In large pan over medium heat, add 2 TBSP butter and brown chicken. Remove from pan and set aside. Add 2 more TBSP of butter to pan, and sauté the diced onion until it begins to turn transparent.

Step 3—Stir in remaining spices, ginger root, and garlic and sauté lightly to open up all the spices. Add chicken, tomato sauce, water, and cream. Place lid on pan and reduce heat to simmer. Allow to simmer for 15-20 minutes, or until chicken is cooked to 165. Remove lid and simmer for additional 7-10 minutes to reduce sauce.

Step 4—Finish with 2 more TBSP of butter and season to taste. Serve over rice of choice, alongside naan/pita bread, on a flatbread, in lettuce wraps, in pita sandwiches, or over CauliRice!

*Tip—This curry is easy to adapt to vegetarian—simply sub in tofu, chickpeas, cauliflower, potatoes, seitan, or any combo of veggies!

Spaghetti Pie

I love spaghetti. It’s a love affair that began so very long ago, with my mom’s spaghetti. My mom’s always varied dependent upon what all she had on hand to toss in…sometimes there were mushrooms and olives (if she had her way), and sometimes it was freshly canned stewed tomatoes and ground beef with spices and herbs. It really didn’t matter to me what she had in there, I was always absolutely PUMPED that it was spaghetti night. I didn’t even care that she always made enough for a small army, which meant leftovers—and sketti sandos. Good ol’ Poulsbo bread, buttered and folded around a WAD of cold sketti and sauce and scarfed down as an afterschool snack or “do it yourself dinner”. DIVINE. The very epitome of culinary delight to the 10 year old me.

When my husband and I first moved in together, he did NOT share my love of spaghetti. You see, it was the other side of the coin for a spaghetti lover of my level….his dad LOVES spaghetti and he got burned out on it. Like scorched Earth. I made it my mission to get him to love spaghetti so that I could have it. (Self serving, but necessary.) As a completely shameless carnivore, my husband often bemoaned having to eat veggies of all kinds, but I knew he LOVED his meat. That was my in. I made him the meatiest bolognese I could craft, and he DEVOURED it. Nevermind it was packed with veggies, he still absolutely fell in love with it in all incarnations, just like me! This bolognese is loaded with spicy Italian pork sausage, ground chuck, veggies, Italian herbs, and crushed tomatoes, then tossed with creamy ricotta and spaghetti noods…..baked off until GOOEY and golden brown, and then it gets draped in another ladleful of bolognese. Comfort food and a love story, at it’s cheesiest!

Ingredients:

1 lb. ground chuck

1 lb. Spicy Italian Sausage

1/2 c. diced Pepperonis—yes. Do it. Ghetto but GOOOOOOD.

1 small onion, diced

garlic…..MEASURE THAT SHIT WITH YOUR HEART, YO….(Or like 5 cloves), smashed

2 stalks celery, diced

1 large carrot, diced

1/2 red and green bell pepper, diced

1/2 bulb fennel, diced

1 large bunch fresh basil

3 sprigs fresh thyme

3 sprigs fresh oregano, leaves removed from stem

1 c. red wine

3 TBSP tomato paste

1 lg can San Marzano or good quality stewed whole tomatoes, crushed with back of spoon

pint of good ricotta cheese

3 c. shredded Mozzarella

1/2 c. grated Parmesan

Salt and Pepper to taste

Method:

Step 1—In large stock pot, cook spaghetti until al dente. Strain and allow to cool and place into fridge. Over medium high heat, brown Italian Sausage and Ground Chuck. Once browned, remove from pot with slotted spoon.

Step 2—Over medium heat, add in all veggies. Cook in drippings until onions start to get transparent, stirring often. Add tomato paste and stir until well incorporated, then thyme, oregano, and diced pepperonis. Deglaze with red wine and allow to cook for about 10 minutes, stirring occasionally.

Step 3—Stir in crushed Marzanos, stir well and add basil.

Step 4—Either place lid on stock pot and simmer for AT LEAST 6 hours, OR put it into your crock pot on low and leave it alone all day. Season to taste.

Step 5—An hour prior to setting the table, mix cooked spaghetti, 1.5-ish c. of your bolognese, ricotta, Parmesan, and 1 c. of Mozzarella well in large bowl.

Step 6—Preheat oven to 350. Lightly oil a Springform pan, and spread in half the pasta mixture, then bolognese, and a layer of Mozzarella. Repeat. Bake at 350 for 35 minutes, or until top is melty, gooey, golden brown and delicious.

Serve with a ladleful of bolognese, fresh basil, and Parm.

WARNING: THIS IS BOOYATASTIC. YOU’VE BEEN WARNED!

Three Bean Brisket Chili

In these Coronatastic times, (like, what in the actual fuck, people??) waste not, want not is key! So last night’s HUGE brisket got cut in half and I braised one half of it with Guinness and veggies for St. Patty’s Day and the other half is being used in this hearty and pantry-friendly recipe. Any kind of meat that is served well by a long braise would be great to use in here as well, so if you find yourself with chuck roast/steaks, short ribs, brisket, or any “tougher” cuts, chop them up and toss them in! The nice, gentle, long braise in this spicy, tomatoey goodness will tenderize the hell out of whatever cut you throw in. Make sure to leave time for your beans to soak, if using dried although canned beans would suffice also. I’m using this quarantining time to cook and bake and read, as well as getting a head start on spring cleaning projects and I hope you are all staying in, practicing social distancing, and staying healthy in these trying AF times…be a good neighbor, too….there are people who need the resources as much as (if not more than) you do, so please only take what you need!

Chili Spice Mix:

2 TBSP each:

chili powder

paprika

cumin

oregano

crushed red pepper flake

1 tsp each:

onion powder

garlic powder

coriander

cayenne

THE Step—Mix all of these ingredients in a small jar or Tupperware bowl and set aside until ready to use

Food is so beautiful!!

Ingredients:

1.5-2 lbs. Beef Brisket, cut into 1” cubes and seasoned with salt and pepper

1/2 c. each black beans, red beans, pinto beans….pre soaked for 8 hours

1 small onion, diced

2 jalapeños, diced—I leave the seeds in

1/2 green bell pepper, diced

4 cloves garlic, smashed and minced

3 TBSP tomato paste

3 c. veggie stock

1 lg. can crushed tomatoes

4 TBSP chili spice mix

Toppings:

Shredded cheese of choice…I use Tillamook Extra Sharp Cheddar

fresh cilantro

fresh avocado

diced onion

sour cream

Instructions:

Step 1— Preheat your oven to 300, and get out your Dutch Oven. Heat 3 TBSP Avocado Oil in Dutch over medium heat, and begin to sear off seasoned brisket. I do this in batches so I can get a nice sear on the brisket vs. steaming them in the deep and overcrowded pan.

Step 2— Once finished browning off brisket, add another TBSP or so of oil and toss in your veggies. Sauté veg until onion begins to get transparent, then add your tomato paste and spice mix and stir well. Deglaze with veggie stock.

Step 3—Stir in can of crushed tomatoes, and place lid on your Dutch. Put into oven and allow to braise for 4 hours.

Step 4— Once chili has braised for 4 hours, it’s time to add the beans. Strain beans out of soaking liquid and add into pot. replace oil and put back into oven for another 3 hours. Check beans and liquid level. If needed, add more veggie stock, and continue cooking on stovetop (simmering) until beans are done. REMEMBER TO TASTE YO FOOD, GUYS…adjust seasoning if needed prior to serving.

Top however you like, and serve with crackers, over nachos, on hot dogs, make chili cheese fries or totchos, the sky is the limit, kids. I will be using tonights leftovers to make some bougie Chili Cheese Mac mañana!

Ma's Meatloaf

CORONAVIRUS QUARANTINE DINNER #1:

MA!!! MEATLOAF!!!

People are losing their damned minds, you guys. Thank GOD I tend to stock up when there’s a good price on essentials and for garage freezers. We are fortunate enough to have a freezer full of beef, chicken, turkey, and pork, so for this Sunday dinner I decided to not even bother trying to go to the store, and use some of my freezer hoard. Fairly simple to throw together, and then forget about on the Traeger until the probe alarm yells at me, so I can continue binging ‘Supernatural’ on the couch with my hubster. Smoked low and slow on our trusty Traeger…..BBQ glazed, bacon wrapped, and full of caramelized shallot….what’s not to love?? PS….this meatloaf makes BOMBDIGGITY sandos for lunch the next day!

Ingredients:

2 lbs. ground chuck

1 shallot, diced small

1 stalk celery, diced small

2 TBSP Worcestershire sauce

3 cloves garlic, smashed and chopped

1 TBSP fresh thyme

2 TBSP dijon mustard

1/3 BBQ sauce of choice PLUS 1/4 c. for glazing…..I used Stubb’s

3/4 c. toasted bread crumbs

2 large eggs, beaten

2 tsp each salt and pepper

1.5 lb bacon for lattice

Instructions:

Step 1—In medium pan, heat a couple TBSP of EVOO and bring up to medium-low heat. Stir in shallot, celery, and garlic and begin to caramelize veggies, stirring regularly. Once veggies are caramelized well, deglaze with Worcestershire and remove from heat. Allow to cool slightly.

Step 2—While veggies are caramelizing, combine ground beef, BBQ sauce, dijon, beaten eggs, bread crumbs, and S&P in a large bowl. Mix together well with your trustiest wooden spoon. Add in cooled veggies and incorporate well.

Step 3—Make your bacon lattice….it’s like arts and crafts in 3rd grade, but sub in bacon for your construction paper. Shape your meat into a loaf (hence the name meatloaf) and wrap bacon lattice around it, like shown below.

Step 4—Smoke at 225 for 3 hours, glazing with BBQ sauce halfway through. Remove from Traeger when internal step reaches 160. Finish under low broiler in oven for about 10-15 minutes to crisp up the bacon further.

Step 5—Let rest for 15 minutes so you don't lose all those delicious juices when you slice to serve.

My dudes would probably riot if I served it with anything other than mashed potatoes, but I had a BEAUTIFUL cheddar and chive Cauliflower puree with mine…..either way, it’s a winner winner meatloaf dinner kind of meal!

Takeout Fakeout: Chicken Chow Mein

It has recently come to my attention that my son is OBSESSED with Chicken Chow Mein. Like inhales it and thinks about it when he isn’t eating it and really really REALLY loves it……and since I really really REALLY love him, here’s my inaugural Chicken Chow Mein recipe! (Hubster had Teriyaki Chicken and Lo Mein noods, stir fry style because he is veggie phobic. :D)

Ingredients:

1.5 lb of chicken breast, sliced thinly against the grain

1 small onion, sliced

3 scallions, sliced thinly on a bias

1 carrot, peeled and sliced thinly on a bias

1 TBSP fresh grated ginger

2 cloves garlic, smashed and minced finely

2 c. bean sprouts, blanched for 30 seconds and shocked in ice water

4 stalks celery, sliced

1 c. water chestnuts, sliced

1 qt. good quality chicken stock plus 1/2 c.

1/4 c. soy sauce

2 TBSP corn starch

salt and pepper to taste

Package of crispy Chow Mein noods

Instructions:

Step 1—In a small bowl, whisk together corn starch and 1/2 c. chicken stock. Set aside. Heat a couple TBSP of EVOO in a large saute pan over medium high heat, stir fry the chicken until cooked through. Remove from pan with slotted spoon and set aside on plate.

Step 2—Add a couple more TBSP of EVOO to pan, and begin to lightly stir fry your prepped veggies, minus the sprouts and scallion. Cook over medium until onions begin to turn transparent, then add sprouts, scallions, and chicken back to pan. Season with salt and pepper, and stir well.

Step 3—Pour soy sauce and chicken stock in and stir. Allow to cook for approx 5 minutes, then stir in slurry of corn starch and chicken stock from earlier on. Bring to a hard simmer for 5 minutes more, stirring all the while. Remove from heat once sauce has thickened….sauce will continue to thicken some off the heat as well.

Serve over either crunchy noods, or pan fried noods, or no noods……dealer’s choice!

4 Cheese Bacon Mac

Is there anyone who DOESN’T love a gooey, creamy, cheesy bowl of Mac n Cheese?? It’s delicious and the flavor combinations are endless….the version in the photo has some bacon, because duh….and broccoli, because this is one of the ways I get veggies into my hubster’s diet, and it was sooo scrumdiddle that he went back for seconds! Below is the recipe for the basic version, but sub in whatever ingredients your heart desires. For mine, I subbed in spaghetti squash but used the same cheese sauce, as it contains no flour. Go Mac Crazy!

Ingredients:

3 c. par-cooked pasta of choice….I used shells this time, but I’ve used all different kinds

1 lb. diced and rendered bacon

1 c. diced Velveeta…..don’t hate :)

2 1/2 c. shredded extra sharp cheddar (1/2 c. reserved for topping)

1 c. shredded Colby Jack

1/2 c. grated Parmesan

1.5 c. heavy cream

1/2 c. sour cream

S & P to taste

2 cloves garlic, peeled and minced finely

Instructions:

Step 1—Preheat oven to 375. In a large bowl, toss par-cooked pasta with parmesan and Colby Jack cheeses.

Step 2—In a medium stockpot over med-low heat, add heavy cream and garlic. Allow to low simmer for about 5-7 minutes. Stir in Velveeta and sour cream and allow to melt into sauce, whisking to incorporate. Repeat with cheddar. Season according to taste with salt and pepper.

Step 3—Pour cheese sauce over pasta and cheese mixture. Add bacon and stir well to mix.

Step 4— Slap Mac mix in a nonstick 9x9 baking dish, top with reserved cheddar, and toss into the oven for about 30 minutes, or until melty, bubbly, golden and delicious!

All you REALLY need is a nice side salad and dinner is ready…….but I’m extra AF sometimes, so I made Traeger-ized Apricot BBQ chicken as well. Recipe is included below photo of my bombdiggity Low Carb version using spaghetti squash instead of noods.

Sweet and Smoky Apricot BBQ Chicken

1 whole chicken, broken down into quarters

1 c. Apricot Preserves

1 c. favorite BBQ sauce

2 TBSP Crystal hot sauce

Favorite BBQ rub (I used Deez Nuts Honey Pecan BBQ Rub)

S&P

Step 1—Coat your chicken well with your rub, as well as salt and pepper. Place on a baking sheet, cover with wrap, and into fridge for at least a couple hours to get all booyatastic.

Step 2—Get your Traeger set at 225 with Super Smoke on. Once grill is preheated, place chicken onto grill. Cook for 2.5-3 hours or until chicken temps at 165 internally.

Step 2.5—WHILE CHICKEN COOKS: In a small saucepan over low heat, combine apricot preserves, BBQ sauce, and 2 TBSP Crystal hot sauce. Heat and stir to mix. Brush onto chicken a few times while cooking to glaze.

Jamaican Jerk Chicken →

Guys, I have the world’s best In-Laws. Like bar none, none better, cream of the crop-type In-Laws, and I love them to pieces! After my MIL Jules retired a couple years ago, they started snowbirding and this year they went to St. Thomas….where there’s blue water and white sand and rum and, well, you get the picture. Since they just got back last week, we invited them over for our usual Sunday family dinner (when they’re local) and Jules mentioned she was going to bring over painkiller cocktail ingredients. I’ve been a bartender/server for 20 years, and had never even heard of it before….but considering Momma didn’t raise a sissy and I’m not scared, I told her to bring it on and I would make some jerk chicken to pair with it.

She brought it on. So did I. (Which is why this post is going up today instead of last night…..one or two too many painkillers MAY have been imbibed! Ha!) Below are the recipes for both so you can enjoy them for yourselves!

Ingredients:

Marinade

1 bone in/skin on chicken, cut into 2 breasts, 2 thighs, 2 legs

(ProTip—save wing tips/backbone and make stock!)

2 scotch bonnet/habanero peppers, stems removed

1- 2”knob of peeled ginger root

1 small shallot, quartered

4 cloves garlic, smashed

juice of 1 lime

1 tsp crushed red pepper flakes

TBSP fresh Thyme

TBSP red wine vinegar

TBSP each salt and pepper

2 tsp sugar

Step 1—Blend all ingredients in blender/Ninja/food processor.

Step 2—Place chicken into casserole dish and pour marinade over top. Using tongs—remember theres habaneros in the marinade—toss chicken in marinade to coat evenly.

Step 3—Cover with plastic wrap and place into fridge to marinate overnight.

Jerk Rub:

1 TBSP garlic powder

2 tsp cayenne

2 tsp onion powder

1 tsp paprika

1.5 tsp ground allspice

1 tsp black pepper

1 tsp crushed red pepper flakes

1/2 tsp ground nutmeg

1/4 tsp ground cinnamon

2 tsp each:

dried thyme

dried parsley

sugar

salt

Step 1—Mix together in shmedium bowl.

Step 2—Remove marinated chicken from fridge and place on a rack to drain excess marinade for about 15 minutes.

Step 3—Once chicken has drained off excess marinade, apply liberal amounts of rub to chicken and make sure it is evenly coated. I like to let it hang out and get happy for another 15-20 minutes prior to placing on the Traeger/into the oven.

Step 4—THERE ARE TWO WAYS TO COOK IT OFF.

A: Traeger set at 200 for 4 hours, or until chicken temps to 165. Finish on grill for a good char/crisping.

B: In the oven at 200 for 4 hours, or until chicken temps to 165. Finish on grill for good char/crisping.

Serve alongside coconut rice and beans….and a painkiller or 3!

Painkiller Cocktail:

1 tsp Coco Lopez coconut cream

2 oz. good quality dark rum

2 oz. Pineapple juice

1 oz. OJ

THE STEP—In cocktail shaker, add above ingredients and cover with pint glass. Shake well, pour and serve over ice, with a light shake of nutmeg on top. Attempt to only consume 1 or 2…..after that, any pain you may have really doesn’t matter!

Italian Herbed Braised Beef →

SPOILER ALERT—This is RIDICULOUSLY YUMMY. Consider yourself warned!

Ingredients:

2-2.5 lb Chuck Roast, trimmed of excess fat and cut into 2” cubes

1 small shallot, diced

12 oz diced Pancetta

5 cloves garlic, smashed and peeled

1 large sprig fresh basil

2 sprigs fresh oregano

2 TBSP fresh thyme

2 Bay Leaves

1.5 c. chopped Giardiniera

1/2 c. sliced Pepperoncini

1 c good quality red wine—I used Maryhill Winermaker’s Red Blend

1/2 qt. beef stock

2 TBSP tomato paste

Instructions:

Step 1—Preheat oven to 275. Heat a TBSP of oil in a Dutch Oven/heavy stock pot over medium-high heat. Render down pancetta. Once pancetta is rendered, remove from pot with a slotted spoon and set aside.

Step 2—Season cubed chuck with salt and pepper and sear off in pancetta renderings. Set aside.

Step 3—Add giardiniera, pepperoncini, garlic and shallots into pan and sauté for 3-4 minutes. Add tomato paste and stir well. Deglaze with red wine, scraping all the yummy fond from the bottom of pot. Allow to simmer for 4-5 minutes, stirring from time to time.

Step 4—Pour in beef stock and stir in herbs. Nestle seared beef cubes into pot, making sure they’re covered. Place lid on and place into preheated oven. Allow to cook for 5-6 hours, or until beef is fork tender.

Serve over pasta, polenta, on a grinder roll with provolone, or with risotto for a delicious dinner!

Sunday Pork Roulade →

Anyone out there a Brady Bunch fan? This week for Sunday dinner I thought I would make an kicked up version of a classic pairing….Pork Chops and Applesauce. There’s something nostalgic about this combination (all Brady Bunch kidding aside)….I have memories of my Grandma Peggy making applesauce using golden and red delicious apples from the orchard bordering our property in Wenatchee, and letting it cool in the frigid air atop the woodpile on the front porch. It’s comforting and makes my heart happy.

This version uses a pork loin, butterflied…..so if your aren’t comfortable butterflying out a roast, your local service butcher (think Fred Meyer/Yoke’s/Rosauer’s/Sonnenberg’s) will more than likely be happy to do it for you at your request. However, it isn’t something be shy away from if you’re up to trying a new skill! There’s a ton of videos on the inter webs as far as tutorials go, but the simplest way I have found is to make one cut lengthwise, then another cut at the base of each side to finish filleting it open. If there are some thicker bits that look not so hot, or make it hard to roll, just cover with plastic wrap or parchment paper and use a meat mallet or rolling pin to gently smack them flatter.

Ingredients:

(Serves 4)

2lbs-ish pork loin, butterflied and pounded as evenly as possible.

2 c. cubed bread stuffing—dealer’s choice on this one, folks

1 c. chicken stock

1 medium shallot, diced

2 celery stalks, cleaned and diced

1 medium Honeycrisp or golden delicious apple, cored and diced

4 strips bacon, cooked and diced

1 c. toasted chopped pecans

1 TBSP each:

fresh thyme

fresh sage

Sea Salt and Pepper to taste

butcher’s twine

EVOO

For the Glaze:

1 TBSP fig preserves

2 TBSP Dijon Mustard

1/3 c. organic real maple syrup

THE Step—Mix these all together in a microwave safe bowl….nuke for 30 seconds and stir well.

Instructions:

Step 1—In a large skillet, sauté shallot, celery, and apple over medium heat until shallot begins to turn transparent. Add bacon, pecans, stuffing mix, herbs, and stock, stirring to mix well and allow the stuffing to hydrate. TASTE YO FOOD FOR SEASONING!!! Remove from heat and allow to cool.

Step 2—Lay butterflied pork loin out flat, and arrange the stuffing mix in one flat layer. YOU WANT THIS COMPACT, as to help with rolling the roulade.

Step 3—Begin rolling nice and tightly, until you reach the end. Using the butcher’s twine, truss your roulade so that it can be cooked without falling apart.

Wrapped, Rolled, and Ready for the Traeger!

Step 4—I first smoked this baby on the Traeger for 2 hours at 225, then finished it at 300 for about another hour. (OVEN—325 for 2 hours or until your internal temp reaches 155)

Step 5—Once pork loin temps correctly, glaze generously with the fig, maple, dijon glaze, and allow it to rest on the Traeger until the cool down cycle is complete, or 15 minutes.

Step 6—Slice with a nice sharp knife and serve with your favorite sides!

For our meal, I served roasted sweet potatoes that were glazed with fig/dijon/maple and garlic roasted green beans.

Basic Bitch Brownies

Basic Bitch Brownies, you ask? What that means is, these are a great basic fudgy, chocolatey, yummy basic brownie recipe. The only limit on what you can add is the limit of your own imagination! I hope you enjoy this recipe as much as my fam does!

Ingredients:

8 oz. good quality dark/bittersweet baking chocolate (I use Ghiardelli or Baker’s Secret)

3 Large Eggs

1 1/2 c. granulated sugar

1/3 c. powdered sugar

1/2 c. butter, melted

2 TBSP sour cream

1 tsp vanilla extract

1/2 tsp. salt

1 1/2 c. AP flour

Instructions:

Step 1—Preheat oven to 350. Melt baking chocolate over double boiler. Once it is melted, remove pan from heat. (This isn’t as scary as some people think it sounds. I use a small metal bowl and a small saucepan of water, lightly simmering and stirring well.)

Step 2—Whisk flour and salt in a bowl. Set aside.

Step 3—In stand mixer, cream together butter and sugars. Add slightly cooled chocolate and mix well.

Step 4—Mix in eggs, sour cream, and vanilla, mixing on low speed until incorporated.

Step 5—Begin adding in flour and salt mixture, 1/2 c. at a time, mixing well. Once last of flour is in and JUUUUST mixed, remove from stand mixer and finish stirring lightly until batter is well mixed. If there are any mix-ins you want to add, now’s the time. I like to add in everything from chocolate chips/chunks to almonds or even PB cheesecake…..the sky is the limit, kiddos……..but this is just your basic bitch version.

Step 6—Grease a 9x9 square pan, and line with parchment, allowing for a bit of overhang on 2 of the sides. Grease the parchment lightly. This makes it super easy to remove the brownies from the pan, and the brownies from the paper.

Step 7—Bake at 350 for about 25-28 minutes, depending on your oven temps—they vary. Use a skewer or toothpick inserted in the middle of pan to tell if they are done. Toothpick should be clean when removed.

Chicken Bacon Alfredo Pizza

Do you like garlicky, creamy, buttery goodness? Because this is how you get garlicky, creamy, buttery goodness to your mouth and in yo belly!

Ingredients:

Alfredo Bombdiggityness:

1 TBSP Avocado oil/EVOO

1 pint heavy cream

5 cloves garlic, smashed and minced to paste

1 c. good quality grated Parmesan

Sea salt and pepper to taste

Step 1—Add oil to sauté pan over med-low heat, and add in garlic, stirring to make sure garlic doesn’t burn.

Step 2—When garlic begins to fill the room with it’s heavenly smell, add in the heavy cream and continue to stir. Allow to simmer very gently for about 10 minutes while stirring.

Step 3—Sprinkle Parmesan into heated garlic cream, and whisk to incorporate well. Cheese will begin to melt into cream, so whisking is going to help bring the sauce together, while keeping lumps from forming. TASTE YOUR FOOD for seasoning and season to your personal taste. S&P as needed.

Step 4—I usually let my Alfredo sauce simmer down a bit, both to reduce/thicken and to help the flavors really blend. Reduce by about 1/4.

Now, You can certainly enjoy this sauce on gnocchi, pasta, in a lasagna bake, or as a base sauce for melding with other flavors…..but tonight, it’s going on a pizza. I enjoy playing with my food, so I’m making my own dough, HOWEVER….ain’t no shame in buying you some Boboli, some Papa Murphy’s dough, or some grocery stores will have a great option at the service deli. I am an equal opportunity pizza lover. This week I am rolling with homemade. Not Fathead, not cauliflower crust, but I am craving good homemade and garlicky and delicious crust. I use Rapid Rise yeast, so that my whole day isn’t dinner prep, but use whatever you have in your pantry/local store….just know the SOP is different from quick to long rise yeasts, so follow the instructions on the package.

Pizza Dough:

1.5 c. warm water

1 tsp. sugar

2 1/4 tsp. active dry/quick rise yeast….dealer’s choice

4 c. AP Flour

1 tsp. salt

1/3 c. EVOO

Step 1—In a small bowl, whisk sugar, water, and yeast together. Let it sit for about 5-10 minutes to ensure it froths…if it doesn’t it is probs no good.

Happy Yeast!

Step 2—In the bowl of your mixer, add the flour and salt, EVOO and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. You’ll know it’s done when it comes clean from the side of the bowl.

Step 3—Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well. Cover with a tea towel and set aside either in fridge if not using right away or 20 minutes at room temp and then shape as wanted. This recipe will make 2 large pizzas!

Step 4—Press and stretch out dough into the pan of choice. I went with a square deeper dish kinda jam for this pizza.

Toppings:

1/4 c. Parmesan

2 c. shredded Mozzarella

3 scallions, sliced

4 strips bacon, diced

1 1/2 chicken breasts, seasoned with S&P and pan roasted off, cooled and diced

your prepared bombdiggity Alfredo sauce

Step 1—Once dough is shaped/stretched into pan, top with about half of the Alfredo sauce and spread evenly. Add 2/3 of the Mozz, Chicken, Bacon, Scallions, and then remainder of Mozz and Parmesan-in that order.

Step 2—Bake in hot as hell preheated oven for about 15 minutes, or until crust is cooked thoroughly and top is golden brown bubbly and delicious.

Step 3—SHOVEL IN YO MOUF.

MUY IMPORTANTE!

• Make sure to preheat your oven prior to baking pizza…the hotter the better. I usually cook mine at the highest temp my oven goes to which is 500.

• If using a pizza stone, toss that sucker into your hot ass oven ahead of placing pizza on it…It’ll give you a better crisp on your crust.

• If using a sheet pan, make sure to oil well so that it doesn’t stick when you go to serve up your ‘za.

• If I am using a lot of veggies or I want to sauce it up a ton, I parbake my crust to keep it from sogging out. Like 5-7 minutes makes a difference!

Reduce, Reuse, Recycle

Like many families around the world, my family and I have decided to embrace a greener lifestyle to help support reduction of our waste, and therefore our carbon footprint as a family. We use reusable grocery bags and Beeswax “plastic” wrap, recycle plastics we unfortunately sometimes end up with in a responsible fashion, refuse straws for our beverages, and use our HydroFlasks religiously instead of buying single use plastic bottles……etc, etc, etc. HOWEVER, as a food blogger/wife/mother who cooks every meal, I was getting tired of having so much food waste. We have a yard waste/food waste recycle bin, but I feel like it serves to negate all the work that goes into A) shopping for the perfect stuff for my needs that week B) the respect I have for the food I choose to eat and serve my family C) ALL THE RECYCLING…..like, get it together Kim.

So one day after I organized my weekly menu and wrote out my list, I went to Winco and Freddie’s, and upon returning home with my groceries, I started cleaning out my refrigerator/rotating produce, etc., to make room for my new purchases….and there was still A LOT of life left in some of my produce, some almost used up herbs, and half a roasted chicken from the day before. So while I prepared Sunday dinner, I set aside all of my peels and trimmings from the mise en place and after dinner, I started my first batch of freezer stock. You guys….so stupid easy and really stretches groceries a liiiiiiiiittle bit further while adding some chefy razzmatazz to all your stock needs!

My caveat: DON’T BOTHER WITH PEPPER SCRAPS…THE PITH MAKES THE BROTH BITTER. PEW.

I now have a designated veggie scrap jar so that I can continue to get the most out of my grocery budget, help make the most of what would normally be designated as waste, and stock my freezer with veggie, chicken, and seafood stock to use in my recipes!

Instructions:

MAKE SURE TO RINSE/SOAK YOUR PRODUCE AHEAD OF USE…THE WORLD BE GRIMY, YO.

Step 1—Literally just save your veggie scraps/chicken carcasses/shellfish shells for the week. This includes onion peels/garlic peels/herb odds and ends.

Step 2—In a large stockpot, toss all the saved scraps and such in with any herbs you have on hand, a couple of bay leaves, and 20 cups of water.

Step 3—Bring to a simmer and let simmer for a 4-5 hours. Remove from heat.

Step 4—Once cooled, strain into jars and place into refrigerator overnight. In morning, add lids and place into freezer. Use as you need to make all your dishes bombdiggity!

The beginning of something really REALLY good!

The finished product…thankful for a freezer full of stock!