I can’t believe no one has said “windowpane toast” yet

I brew straight peppermint tea as well, I find it amazing all around. Refreshing, good on the tummy, great hot or iced, and you can have it any time of day for any reason! It’s my goto. No sugar needed. It’s perfect as is.

My Dude :)

I’ve never seen it look like fried chicken before

I’m dyin, lol

It’s partially because of the weird shaped bundt pan that has weird curves and ridges, but it’s also because I was lazy and just dredged chunks of dough rather than meticulously rolled balls. I went easy mode.

Just enough! You can’t deny the awesomeness of croutons and cheese, though.

To be perfectly honest, onion is an important part of the flavor profile, but you can try without. I would suggest using 1/2 tsp onion powder in its place if it’s the actual bits of onion you don’t want.

Sometimes you gotta do what you gotta do.

I think it was mistakenly translated, and an ingredient ratio is missing :)

I would recommend using the sweet cali sauce for this roll, it really shines in this recipe.

It’s Eggwash and Parm. It really ties the room together.

IMO the thyme is really important. I usually buy fresh thyme for these.

Melting the butter will make more uniform biscuits. Leaving it chunked will give you more variation in size and rise. Otherwise, they should taste the same. Same concept with muffins. Ugly batter is preferable for this reason :)

Recipe posted :)

Mac N Cheese Suggested side: Prep time: 20m
Yield: 8 Servings

Ingredients

▢ 4 oz shredded colby cheese ▢ 4 oz shredded cheddar cheese ▢ 2 oz cream cheese ▢ 4 tbsp butter ▢ 4 tbsp flour ▢ 3 cups milk ▢ ½ tsp salt ▢ ½ tsp garlic powder ▢ ½ tsp onion powder ▢ Dash Nutmeg ▢ Dash Black Pepper ▢ 1-2 slices American cheese ▢ Elbow Macaroni

Mis En Place

▢ Silicone spatula ▢ ½ tsp measure ▢ 2 cup measure ▢ Tbsp Measure ▢ Whisk ▢ Shredder ▢ Medium bowl ▢ Deep Saucepan

Instructions

Shred ½ block each colby and cheddar. Set aside in a medium bowl. Combine butter and flour in the saucepan, cook on medium heat until lightly brown and nutty. Add 3 cups cold milk to the saucepan, whisking to cook with roux. While whisking, add salt, onion and garlic powders, dash of nutmeg and black pepper. As the sauce begins to thicken, add cream cheese by chunking it into small bits. Whisk to melt and incorporate. Once cream cheese melts, add shredded cheese, whisk to incorporate. Once Cheese melts, add american cheese, torn into smaller pieces, and whisk to incorporate/emulsify your sauce. Boil Macaroni as needed. You can also add items like pulled pork, bacon, chives, steamed veggies, or whatever you desire. Mix to taste.

French Onion Soup version: Use 1 cup strained french onion soup and ½ cup of strained onions in place of one cup of milk. Add the soup along with the milk. Add the strained onions after the sauce has cooked/thickened. When making this version, skip using the garlic and onion powders. The dish will have a subtle caramel flavor that has an umame finish.

This was an experiment, gotta write it down, then I can share :)

You’ll love the sauce. My family can’t get enough of it. I make it in large batches and can it, now.

I’ll probably post the dough recipe once I refine the ratios. My Nan brought it over from Italy and I think she has it written down wrong. I’ll have to experiment a little :)

Garlic Cheddar Herb Biscuits Suggested side: Beef Stew, Seafood Newburg, Chicken+Gravy Prep time: 10m Yield: 8-12 biscuits Ingredients

▢ 2 cups ap flour ▢ 1 tsp kosher salt ▢ 1 tbsp baking powder ▢ ½ tsp onion powder ▢ ½ tsp garlic powder ▢ ½ cup butter, cold, fine diced ▢ 1 cup buttermilk ▢ 2 tbsp fresh thyme ▢ 2 tbsp fresh parsley ▢ 1 cup shredded sharp cheddar

Mis En Place

▢ Silicone spatula ▢ ½ tsp measure ▢ 2 cup measure ▢ Large Mixing Bowl ▢ Whisk

Instructions Whisk together flour, salt, and baking powder. Using a fork or masher, grind butter into the dry mix. It doesn’t need to be perfect. Small BB to pellet sized chunks are fine. Whisk diced herbs into the dry mix. Fold cheese and buttermilk into dough. Mix until ugly. Bake at 450 for 12-15m until golden brown.

I need to refine the dough recipe, but, sure :)

Homemade Marinara Sauce

Suggested side: Angel Hair and Garlic Bread

Prep time: 10m

Yield: ~6 cups

Ingredients

▢ 2 Tsp Olive Oil

▢ 1 Yellow Onion, Diced

▢ 1 28 oz can crushedTomatoes

▢ 1 6 oz can Tomato Paste

▢ 1 Tbsp Italian Seasoning

▢ ½ Tsp dried Basil

▢ 3 Cloves Garlic, Minced

▢ 1 Tsp Salt

▢ ¼ Tsp Pepper

▢ 2 Tsp Sugar

▢ 1 cup chicken stock

Mis En Place

▢ Silicone spatula

▢ ½ tsp measure

▢ 2 cup measure

▢ Saucepan

▢ Cutting board

▢ Chef Knife

▢ 1 Tbsp measure

▢ Can Opener

Instructions In a medium sized saucepan over medium high heat add the olive oil and onions. Sauté until tender. Add crushed tomatoes, tomato paste, stock, Italian seasoning, garlic, salt, pepper and sugar. Simmer for 15m or more stirring regularly to keep from burning, until flavors blend.

Notes: This recipe is for NY style savory marinara. For Sweet Cali, use 2 TBSP of sugar instead of 2 TSP. The longer your simmer, the better your flavors blend. If you prefer a more acidic sauce, save a small portion of crushed tomatoes to be added at the end of the simmer. You can sub veggie stock in place of chicken, if needed. For chicken riggies recipe or dipping sauce, use sweet mari.

Dough recipe not included - needs work

Roll dough out to a large square, using flour to keep it dry and from sticking.

Use a spoon to spread sauce over the whole surface, leaving a 1" strip dry around the edge (like making a pizza)

Cover the layer of sauce with pepperoni.

Spread shredded mozz over the same. Use just a hair less than you would for a pizza.

Spread a thin coat of grated parm over the same.

Spread a shake of Italian blend seasoning over the same.

Egg wash the edge around the dough, and fold in thirds or quarters to achieve a long, flat roll. Use a large grill spatula to help, or used a sheet of parchment underneath to assist with folding.

Transfer roll to parchment/baking sheet. Egg wash the entire visible outside, then dust with parm again. Poke with a fork every 3-5" to vent, so it doesn’t explode while cooking.

Bake at 350 until crust is golden brown, toppings are toasted, and dough is cooked.

Cool and slice. Eat hot, dip in the same mari sauce used in recipe.

Enjoy! This always flies off the table. It’s a family favorite.

Muffin Base. Yields approx. 12 “regular” muffins.

~2 cups (260 g) all-purpose flour

~½ cup (120 g) granulated sugar

2.5 level teaspoons baking powder

½ teaspoon salt

~¾ cup (180 ml/186g) milk, room temperature

~½ cup (114 g, 1 stick) salted butter, melted and cooled

2 large eggs, room temperature

Toppings and fillings of your choice

Prepare any toppings and mix-ins prior to combining muffin dry and wet bases. Once the bases are mixed, muffins should be baked as soon as possible.

Instructions

1 Preheat the oven to 400°F. Line a muffin pan with paper liners; set aside.

2 In a medium bowl, whisk the flour, sugar, baking powder, and salt together.

3 If you have additives for your muffins, combine with dry ingredients and fold thoroughly to dry coat everything.

4 In a small bowl, melt the butter. Once liquid, whisk in milk. Then whisk in eggs and vanilla until well combined. It is OK if this separates while sitting. Whisk it again before adding to your dry mix.

5 While lukewarm, add liquid to dry ingredients. FOLD with a silicone spatula just until combined. Do not overfold!!! Ugly lumpy batter is the best batter. Overmixed batter will yield a more cake-like consistency and reduce rise.

6 Divide the batter evenly between the muffin cups.

7 Add any toppings now.

8 Bake for 15 minutes then drop the temperature to 375. In 5 - 10m, use a toothpick inserted into the center to check - if it comes out with only a few moist crumbs attached, or clean, they’re done.

9 Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.