Season Everything with Love

Pork Tenderloin

2024-11-03T09:31:00.002-08:00

From https://www.lecremedelacrumb.com/best-baked-pork-tenderloin/
(Who has 5 MILLION ads on their page)
I am cooking mine in the air fryer on Roast setting.

Ingredients

1 or 2 half-pound pork tenderloins , (see note)
1 tablespoon oil
2-3 tablespoons fresh lemon, lime, or orange juice , (or 1 tablespoon of each)
2 teaspoons Italian seasoning
1 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon smoked paprika , (optional but highly recommended)
¼ teaspoon black pepper

Instructions

Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).
Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

Notes

This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin OR you can double or even triple the ingredients for the seasonings and serve a LOT of people with very large tenderloins.

Corn Bread Cake

2023-11-11T13:47:00.001-08:00

Ingredients

1 Betty Crocker yellow cake mix**
1 cup water
½ cup vegetable oil
2 boxes Jiffy Corn Muffin Mix
⅔ cup milk
5 eggs
1 can of corn or creamed corn
Honey (optional)
Butter (optional)

Serving

Optionally make a spread for serving- Honey Butter

Instructions

Preheat the oven to 350.
Prepare a 9x13 pan with baking spray or oil. You can also use 2- 8x8 or 9x9 pans. (If you use a glass pan you will probably cook the entire 35 minutes, in a dark/non-stick pan start checking around 27-30 minutes.)
Mix all ingredients by hand, just until combined. Pour mixture into the prepared 9x13 pan.
Bake for 40-45 minutes until the top is golden and a toothpick inserted into the center comes out clean.

Baked Spinach & Artichoke Dip

2023-09-21T08:41:00.000-07:00

Ingredients

1 (8 ounce) package cream cheese, softened

¼ cup mayonnaise

1/2 cup grated Parmesan cheese

1 clove garlic, peeled and minced

¼ teaspoon garlic salt

salt and pepper to taste

1/4 tsp wisticher sauce

1/8 tsp of hot sauce

1 (14 ounce) can artichoke hearts, drained and chopped

½ cup frozen chopped spinach, thawed and drained (or 1/2 cup cooked spinach)

1/3 cup shredded mozzarella cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

Mix cream cheese, mayonnaise, Parmesan cheese, garlic, garlic salt, salt, pepper, wisticher sauce, and hot sauce together in a medium bowl. Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish; top with mozzarella cheese. Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

Chocolate Cake

2023-09-17T10:47:00.004-07:00

1 cup sugar

2 cups flour

¾ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

2 eggs, lightly beaten, room temperature

1 teaspoon vanilla

1 cup light brown sugar

½ cup sour cream

FOR the CAKE:

Preheat your oven to 325 degrees. Coat a 9×13″ pan with Crisco and then coat it with flour.

In a small saucepan heat 1 cup butter until melted on medium heat. Add 1 cup water and 1/2 Cup cocoa powder and whisk until smooth, then bring to a boil and let boil for 30 seconds.

Then set the pan to the side and let the mixture cool.

In a separate bowl sift together 2 Cup flour, 1 cup granulated sugar, and 3/4 tsp salt. Then add cooled chocolate mixture and stir until just combined and smooth.

In a small separate bowl add 2 eggs, 1/2 tsp baking soda, and 1 tsp baking powder, and whisk until smooth. The mixture will start to foam, but that is normal.

Stir in 1 cup brown sugar and 1 tsp vanilla and whisk until smooth Pour the egg mixture into the batter and gently stir until all are combined.

Fold 1/2 c sour cream into the batter gently. Don’t over-mix it.

Pour batter into the prepared pan & bake for about 35-40 minutes or until a toothpick is inserted and comes out with only a few crumbs.

Let cool before frosting.

TIP: If making a layered cake (this will make 2-8″ rounds), you can cover the layers with parchment paper then with a clean dish towel and place them right into the freezer. If you frost the layers frozen it makes it much easier.

OPTIONAL: If making layered cake:

Chocolate Mousse

1 cup chocolate chips I use semisweet

½ cup heavy whipping cream for melting chocolate chips

⅔ cup chilled heavy whipping cream for whipping

1 tablespoon powdered sugar

¼ teaspoon pure vanilla extract

s and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).

In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat ⅔ cups chilled cream with powdered sugar and vanilla until stiff peaks form (see note about making extra for topping). Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.

Using a rubber/silicone spatula, fold* the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving.

Frosting:

Chocolate Ganache

two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped

1 cup (240ml) heavy cream or heavy whipping cream

Instructions

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.

With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.

Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.

Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.

Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the simmering water.

Cinnamon Bread

2023-09-09T13:04:00.020-07:00

Ingredients

2 ¼ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

¾ cup granulated sugar

3 large eggs

1 cup whole milk

1/2 buttermilk

6 tablespoons canola oil

1 tablespoon pure vanilla extract

1/2 cup sourdough start (optional)

Cinnamon Swirl:

1 up granulated sugar

2 tablespoon ground cinnamon

4 tablespoons unsalted butter melted

(Save half to use as a spread for the bread

Instructions

Preheat the oven to 350°F, and grease a 9 x 5 - inch loaf pan. If possible, line the loaf pan with parchment paper for easy clean-up and bread removal.

In a large bowl whisk together the flour, baking powder, and salt. Set aside.

n a separate bowl, whisk together the sugar, eggs, milk, oil, and vanilla.

Pour the wet ingredients into the dry ingredients, and mix until just combined and no dry flour patches remain. Transfer the batter to the prepared loaf pan.

For the Cinnamon Swirl

In a small bowl, make the cinnamon swirl by combining the sugar, cinnamon, and melted butter. Put half aside for later. The mixture will be thick, so use a spoon to drop the cinnamon sugar on top of the batter. Use a butter knife to swirl the cinnamon sugar into the batter.

Bake for 45 to 50 minutes or until a knife inserted in the center comes out clean.

Allow the loaf to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely...or eat it warm...you’re the boss.

Cucumber Sandwich with Dill cream cheese

2022-08-20T18:44:00.011-07:00

8 ounces cream cheese softened

3 tablespoons mayonnaise

2 teaspoons fresh dill chopped

1 teaspoon fresh chives chopped (optional)

¼ teaspoon garlic powder

salt & pepper to taste

1 long English cucumber thinly sliced

1 loaf sliced bread crusts removed

With a hand mixer mix cream cheese and mayonnaise in a small bowl until smooth. Stir in herbs, garlic powder and salt and pepper to taste.

Spread bread slices with cream cheese mixture.

Thinly slice cucumbers. Layer over half of the bread slices. Top with additional herbs if desired.

Smoked Almond Kale Salad

2022-07-04T13:34:00.000-07:00

A friend of mine made this Kale salad and I couldn't stop thinking about it weeks later. KALE.. ME... Craving KALE! Who knew.

2 shallots, thinly Sliced

5 TBS sherry vinegar

2 TBS honey

8 TBS extra-virgin olive oil, divided

Ground black pepper

4 Oz white bread

2 tsp fresh thyme leaves

1 TBS sweet Paprika

2-3 bunches lacinato Kale, stemmed, washed, spun dry, and thinnly sliced

1 c lightly packed fresh mint leaves

In a small bowl wisk togther 2 Shallots, thinly Sliced, 5 TBS sherry vinegar and 1/2 tsp salt. Let sit for 5v mins. Whisk in 2 Tbs of honey 5 TBS oil and 1/2 tsp pepper, set aside.

In food processor, Process the 1 cup almonds until coarsely chopped. Transfer to large bowl.

Add 4 oz bread to food processor and process to rough crumbs and add 2 TBS fresh thyme, 3 TBS of oil, 1 TBS paprika, and process until incorporated (10 seconds)

Transfer crum mixeter to large skillet over medium heat and cook until crisp and browned, 8-10 muns. Transfer to plate and cool.

Add the Kale and mint to the bowl with the almonds and massage the greens until the Kale sofetns and darkens.

Add the dressing and crumbs and toss to combine.

Chimichurri Sauce

2021-08-18T11:28:00.004-07:00

Chimichurri Sauce

From feastingathome.com

Argentinean Chimichurri Sauce- a flavorful South American condiment (or marinade) made with cilantro to spice up steak, tacos, shrimp, chicken, or vegetables!

ingredients

1/4 cup red onion
2 garlic cloves
1 tablespoon fresh chilis, diced (jalapeno, red chilies, or feel free to omit for a milder version)
1 cup Cilantro, tiny stems OK
1 cup Parsley, thin stems OK
1 tablespoon fresh oregano ( or 1 teaspoon dried)
1/4 cup fresh lime juice (1–2 limes) or use red wine vinegar (or use half lime and half vinegar)
3/4 cup olive oil, add more to the desired consistency
1 tsp kosher salt
1 teaspoon pepper
½ tsp smoked paprika– (optional –only if you like smokey flavor)
½ teaspoon chili flakes, more or to taste

instructions

Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice, smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)
Taste, adjust salt, lime and heat ( add more chilies or chili flakes) to your liking. If it tastes bitter, check your olive oil.
Sprinkle with chili flakes and few cilantro leaves.
This will keep up to 4 days in the fridge, or freeze.

Artichoke casserole

2021-04-06T14:11:00.005-07:00

Here is an Italian New Orleans dish. Not sure if this recipe has been passed down from my Moms Italian side.. but I grew up eating this every special holiday. It is my favorite side dish of all time.

Ingredients

¼ cup olive oil plus some for drizzling on top
2 lemon
6 cloves garlic
28 ounces artichoke hearts-quartered, Do not drain
1 1/2 cup seasoned bread crumbs
½ cup grated Parmesan plus some for the top

Preheat oven to 400 degrees.
Chop half of the artichoke hearts into fine pieces, set aside.
Chop the garlic and parsley.
Combine the chopped artichoke, breadcrumbs, garlic, Romano Cheese, parsley, lemon juice and artichoke water .. about 1/3 cup
Add in the whole artichoke quarters, mix well.
Add in ¼ cup of the olive oil and mix well.
Place into a greased oven-safe casserole dish.
Drizzle more olive oil on top-about 2 tablespoons.
Sprinkle Parmesan Cheese on the top
Place the lemon slices on top. (Optional)
Cover with aluminum foil and bake for 25 minutes in 400 degree oven.
Remove the aluminum foil and place back in the oven for 5 to 10 minutes

Biscuits and Gravy

2021-03-28T08:53:00.004-07:00

Butter Drop Biscuits

2 Cups of Flour

1 tbs Sugar

1 tsp salt

6 tbs butter

3/4 + 1 TBS milk

Preheat over to 425.

Add flour, sugar, salt to a food processor, pulse a few times to combine. Cut butter into 6 tbs and add to a food processor. Transfer "mealy" mixture to mixing bowl. Add milk and Stir to combine. Do not overmix. Drop biscuits to the parchment-lined baking sheet and bake for 18- 20 mins.

Ingredients

Biscuits
1 pound pork sausage
2 Tablespoon + 1 teaspoon(s)s all-purpose flour
2 1/2 cups half and half or 2% Milk and Heavy Cream.. whatever milk you have really
1 Tablespoon butter
1/8 teaspoon dried crushed rosemary
1/8 teaspoon crushed red pepper flakes
freshly ground black pepper , to taste

Instructions

Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
Add rosemary, red pepper flakes and black pepper.
Serve over warm biscuits.

Almond Roll Bread

2021-02-17T09:19:00.004-08:00

Almond Roll Bread

Dough

4 cups all purpose flour (568 g)
2 tsp kosher salt (Diamond Crystal)
3/4 cup warm whole milk 100-110 Fº
1/4 cup honey
2 1/4 tsp instant yeast (7 g)
4 large eggs room temp
10 tbsp unsalted butter room temp, cut into 1-inch pieces (1 1/4 sticks)
1/4 C heavy cream (to brush on after baking)

Filling

3/ C white Sugar
3 tbsp melted butter
2 tbs heavy cream
1 almond extract
1/3 c Almond Flakes (reserve 2 tbs for topping)

Topping

1/2 cup heavy cream
1 1/2 cups confectioners sugar
1 tsp almond extract (or to desired taste)

The Night Before – Mix the dough to rest overnight
(This is optional.. it will still rise and be ok if you do it a 4 hours before)

In a large glass measuring cup or bowl, add the warm whole milk (100ª F – 110ªF), honey, and instant yeast, and whisk to combine. Let the mixture stand for 10 minutes until foamy. If it doesn't foam, your yeast may have died, so start over with fresh yeast! When the mixture is foamy, add the eggs (room temp) and whisk to combine.
In the bowl of a stand mixer with the paddle attachment, add flour and salt. Stir on low to combine. With the mixer on low speed, pour the wet ingredients into the flour to combine. Then add the room temp butter one piece at a time. When the butter is all in, increase the speed to medium, and beat for about 1 minute until the butter is fully incorporated and the dough is stringy and very sticky. Use a spatula to spoon the sticky dough into a large greased bowl. Cover bowl with plastic wrap and allow the dough to rest and rise for 30 minutes.
After 30 minutes, apply the first fold by placing your fingers under one edge of the proofed dough, pulling the dough up, and folding it back over itself. Repeat this motion around the entire perimeter of the dough, turning the bowl as you go, until it's completely folded over itself, about 6 times. Cover the bowl again and rise for another 30 minutes. Repeat this folding step 3 more times, waiting 30 minutes in between each fold, for a total of 2 hours and 4 folds. Cover the bowl, and refrigerate overnight or up to 72 hours. This resting time allows your dough to develop serious flavor!

The Day Of – Shape & Bake Almond Roll

Line a 18" x 13" baking sheet with parchment paper for easy cleanup. Set aside. In a small bowl, mix brown sugar, cinnamon, and salt. Set aside.
On a floured work surface, punch down your cold dough and knead about 10 times just to wake up the yeast. Roll out the dough into a 14-inch by 18-inch wide rectangle. Use a fork to poke holes every 2 inches or so throughout, then brush the heavy cream and melted butter on top.
To make filling, combine sugar, cream and butter. Sprinkle flaked almonds Spread the filling mixture evenly over the top.
To roll, start with one of the long edges, and roll into a tight log and stop when you've reached the middle of the rectangle, until it looks like a scroll.. just like you would shape cinnamon rolls before you cut them. Cut the dough in half forming two logs.
Carefully transfer the dough onto your lined baking sheet, scroll side down. You can use a bench scraper or small cutting board to help with the transfer.
Use a knife to cut 1.5-inch slits about 1.5 inches apart around the entire perimeter of each roll. Cover loosely with plastic wrap and let the dough rise one last time in a warm spot until fully proofed, 1 to 1 1/2 hours.
Bake the proofed king cake for 30 minutes, rotating the pan halfway through until golden brown on top. When the cake is done and still warm, brush on 1/4 cup of heavy cream all over the cake. This keeps it soft and prevents the crust from developing any more.
To make icing, combine cream, confectioners sugar and extract.
When the cake is cooled completely, spread on the icing. and sprinkle with Almond Flakes

2021-02-07T11:03:00.003-08:00

These photos are not mine and taken from Maria's Blog. Thank you Maria for posting this amazing Recipe.

I made this delicious King Cake today.

http://murmursofricotta.com/king-cake/?fbclid=IwAR3jRha_N-YCfTn6o2n-0sIU3i-YIi7vQCGv0zPlnYfcc4LcQ6SC2creN-g

I browned the butter to be more of a caramel color (hers doesn't look dark enough) and added 6 oz of cream cheese rather than 4 for the icing. I aldo used salted butter as I rarely buy unsalted.

I doubled the recipe to make two. Other than that, I followed the recipe to a T.

This king cake is inspired by my hometown bakery in New Orleans East, Dong Phuong Bakery. Their brioche, ring-less king cake is a unique take on the traditional and absolutely delicious!

Example Schedule: Mix dough at 6pm the night before, roll out and shape at 9am, bake at 10:30am, finished king cake by 11am.

Prep Time1 d 4 hrs 30 mins

Cook Time35 mins

Course: Dessert

Cuisine: American, French, New Orleans

Keyword: dong phuong, king cake, New Orleans king cake, traditional king cake

Servings: 12 slices

Ingredients

Dough

4 cups all purpose flour (568 g)
2 tsp kosher salt (Diamond Crystal)
3/4 cup warm whole milk 100-110 Fº
1/4 cup honey
2 1/4 tsp instant yeast (7 g)
4 large eggs room temp
10 tbsp unsalted butter room temp, cut into 1-inch pieces (1 1/4 sticks)

Cinnamon Filling

1 cup dark brown sugar (110 g)
1 tbsp ground cinnamon
pinch of kosher salt
2 tbsp salted butter melted
2 tbsp heavy cream

Icing & Sprinkles

6 tbsp unsalted butter (3/4 stick)
4 oz cream cheese (1/2 block)
2 cups powdered sugar packed
2 1/2 tsp whole milk
1/4 cup heavy cream for brushing on top after baking
sprinkles purple, green, gold

Instructions

The Night Before – Mix the dough to rest overnight

In a large glass measuring cup or bowl, add the warm whole milk (100ª F – 110ªF), honey, and instant yeast, and whisk to combine. Let the mixture stand for 10 minutes until foamy. If it doesn't foam, your yeast may have died, so start over with fresh yeast! When the mixture is foamy, add the eggs (room temp) and whisk to combine.
In the bowl of a stand mixer with the paddle attachment, add flour and salt. Stir on low to combine. With the mixer on low speed, pour the wet ingredients into the flour to combine. Then add the room temp butter one piece at a time. When the butter is all in, increase the speed to medium, and beat for about 1 minute until the butter is fully incorporated and the dough is stringy and very sticky. Use a spatula to spoon the sticky dough into a large greased bowl. Cover bowl with plastic wrap and allow the dough to rest and rise for 30 minutes.
After 30 minutes, apply the first fold by placing your fingers under one edge of the proofed dough, pulling the dough up, and folding it back over itself. Repeat this motion around the entire perimeter of the dough, turning the bowl as you go, until it's completely folded over itself, about 6 times. Cover the bowl again and rise for another 30 minutes. Repeat this folding step 3 more times, waiting 30 minutes in between each fold, for a total of 2 hours and 4 folds. Cover the bowl, and refrigerate overnight or up to 72 hours. This resting time allows your dough to develop serious flavor!
Use the downtime in between folds to brown the butter for the icing since it will need to solidify again. Melt unsalted butter in a saucepan over medium heat until the butter gets a tint of brown, not too dark, about 10 minutes. It will smell nutty and delicious! Pour into a heatsafe bowl, and cover at room temp to solidify overnight.

The Day Of – Shape & Bake the King Cake

Line a 18" x 13" baking sheet with parchment paper for easy cleanup. Set aside. In a small bowl, mix brown sugar, cinnamon, and salt. Set aside.
On a floured work surface, punch down your cold dough and knead about 10 times just to wake up the yeast. Roll out the dough into a 14-inch by 18-inch wide rectangle. Use a fork to poke holes every 2 inches or so throughout, then brush the heavy cream and melted butter on top. Sprinkle cinnamon mixture evenly over the top, and press it in lightly with your hands to adhere to the butter and cream. To roll, start with one of the long edges, and roll into a tight log and stop when you've reached the middle of the rectangle. Do the same on the other side to create two logs in a scroll shape.
Carefully transfer the dough onto your lined baking sheet, scroll side down. You can use a bench scraper or small cutting board to help with the transfer. Form the dough into a U-shape. If you'd like it to be a full oval, pinch the two ends together. Carefully stretch the thicker end of the U out so that it's generally level with the other side. It's okay if it's not perfect; we'll cover the cake in icing!
Use a knife to cut 1.5-inch slits about 1.5 inches apart around the entire perimeter of the cake. Then cut a slit in the thickest part of the cake in the center (see photo). Cover loosely with plastic wrap and let the dough rise one last time in a warm spot until fully proofed, 1 to 1 1/2 hours. While the cake is proofing, mix the icing.
In the bowl of a stand mixer with paddle attachment, add the solidified browned butter you made the night before and room temp cream cheese. Beat until combined. Add powdered sugar and milk. Mix just until combined, we don't want this to be super whipped. Add more powdered sugar or milk as needed for desired consistency. This icing is more like frosting, so the consistency will resemble a buttercream. Set aside. Preheat oven to 350º F (180º C).
Bake the proofed king cake for 32-38 minutes, rotating the pan halfway through until golden brown on top. When the cake is done and still warm, brush on 1/4 cup of heavy cream all over the cake. This keeps it soft and prevents the crust from developing any more. It feels wrong, but do it anyway! It should absorb fully after 15 mins. When the cake is cooled completely, spread on the brown butter icing. Decorate with the purple, green, and gold sprinkles.

Instapot turkey breast

2020-12-03T12:17:00.001-08:00

1/2 teaspoon rubbed sage
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried oregano
1 tablespoon olive oil
1 (3 pound) frozen boneless turkey breast roast (I used Butterball)
2 tablespoons unsalted butter
2 small yellow onions, peeled and quartered
3 stalks celery, sliced into approximately 3/4-inch slices
2 1/4 cups low sodium chicken broth
1 (0.87-ounce) package turkey gravy mix
1 large bay leaf
2 tablespoons corn starch
1/2 cup cold water

INSTRUCTIONS

Place frozen turkey breast under running warm water for 3 to 4 minutes to loosen gravy packet from turkey. Place gravy packet in a medium bowl of hot water to completely thaw while seasoning turkey and sauteing vegetables.

In a small bowl, mix together sage, salt, pepper, garlic powder, thyme, rosemary and oregano.

Drizzle olive oil over turkey breast and rub to coat breast. Rub spice mixture evenly over turkey breast and set aside.

Turn Instant Pot to the saute function. Add butter and melt. Add onions and celery and cook for 5-6 minutes, or until onions are translucent, stirring frequently.

Add chicken broth and stir to combine, scraping any bits off of the bottom of the pot. Add turkey gravy mix and gravy packet that came with turkey breast. Stir to combine. Add bay leaf. Turn off Instant Pot.

Place trivet in bottom of pot and place seasoned turkey breast on top of trivet.

Place the lid on pressure cooker and lock. Steam release knob should be set on “sealing”. Cook on manual setting (high pressure) for 50 minutes. Allow pressure to release naturally.

Remove turkey breast from pot and transfer to a cutting board. Cover completely with aluminum foil and let rest for 10 minutes while you’re preparing the gravy.
Remove trivet. Using a large slotted spoon, remove vegetables and place in a bowl. Remove bay leaf and discard.

In a small bowl, whisk together cornstarch and water until smooth.

Turn Instant Pot to the saute function and allow broth to come to a boil. Slowly pour in cornstarch slurry (while stirring) until desired thickness is reached (gravy will thicken as it sits).

Remove netting from turkey and slice. Serve with gravy.

Sourdough Artisan Bread

2020-11-10T18:28:00.008-08:00

This bread is much less sour than traditional bread. , however, it makes an EXCELLENT walnut, cranberry bread... much easier than the two-day recipe I posted a few months ago.

https://anoregoncottage.com/easy-sourdough-artisan-bread

Ingredients

3+ cups (360-400 gr) flour white whole wheat, whole wheat, unbleached, or a combo
1 ¼ cups (296 ml) warm water*
3/4 cup (177 ml) active sourdough starter 75%-100% hydration (I prefer 75%)
1 tablespoon (15 ml) honey**
1 ½ teaspoons (5.9 gr) salt

Instructions

Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.
After the second rise, place a square of parchment on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.
To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.
Creating Steam: To try and get the crust we all love, you'll need to create some steam (that's what the dutch oven does - it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.
Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
Remove to a wire rack to cool at least 30 minutes before cutting.

Uncle Warren’s Gumbo

2020-10-18T20:07:00.001-07:00

Uncle Warren’s Gumbo
This recipe is from my Uncle Warren. Years ago he and his wife owned a restaurant in the French Quarter named "Tripple D". Uncle Warren was the funniest and dirtiest pirate-looking man ever. Unfortunately, he died from Cancer a few years ago, he is greatly missed.

This recipe taste so much better if made a day before and adding the seafood 10 minutes before serving.

1 whole chicken
12 C water
1/2 C flour
1/2 C olive oil
1 onion, finely chopped
1 bell pepper, finely chopped
4 stalks of celery, finely chopped
4 cloves of garlic, minced
6 -8 C chicken or seafood stock (Homemade is preferred, even better is to use the tip at the bottom)
1 lb Andouille Sausage, chopped
2 lbs frozen Okra
2 bay leaves
1 tsp salt
1 tsp thyme
1 tsp dried basil
1 tsp parsley
1/2 teaspoon ground cayenne pepper
1/2 tsp ground black pepper
1 tsp file powder (optional)
1 lb shrimp peeled and de-veined
1/2 pound or more crabmeat, flaked

6 cups cooked long grain rice

If using whole raw chicken, combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving chicken stock. Remove meat from bones in pieces. Proceed to make chicken stock... see recipe at bottom of page.

Heat 2 TBS oil in heavy skillet over medium heat, add sausage and cook until brown. Remove Sausage and set aside, add Okra to sausage pan without rinsing pan.. you want all of the sausage yumminess .. and cook until no longer sticky, stirring frequently, about 20 minutes; set aside..

While Okra is cooking chop garlic, celery, bell pepper, and onion. (this is where a food processor is my best friend). Set veggies aside.

In a large, heavy stockpot or cast iron pot, over medium heat, blend olive oil and flour to create a roux. Stir constantly until deep browned and bubbly (about 6 minutes). (It looks darker than caramel but not as dark as chocolate) This gets crazy hot... be careful.

Remove from heat and add onions and let sit for a few minutes. Now add the rest if the chopped veggies, adding garlic the last. Let sit for a few more minutes.

Add chicken stock and stir until well blended then add browned sausage, okra, bay leaf, salt,
thyme, basil, parsley, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.

Add chicken and file powder to gumbo and simmer gently 15 minutes. When ready to serve, add shrimp and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve. Ladle Gumbo over rice.

Tip: For the best tasting Gumbo make your own chicken/seafood stock.

Chicken/ Seafood Stock

bones/skin from deboned chicken
1 onion, coarsely chopped
2 carrots, coarsely chopped
3 stalks celery, coarsely chopped
4 cloves garlic, smashed
1 tsp parsley
1 tsp thyme
1 tablespoon Cajun Seasoning (I like Tony's)
1/2 teaspoon black peppercorns
5 ay leaves
6 - 8 cups water
if making seafood stock. Remove the shells from the Crab/shrimp and add the shells to the pot chicken stock near the end of cooking. (cook for at least 30 mins)
(Sounds gross, but this makes it taste so much better)

Directions

Place everything in a large stock pot,
heat and simmer for at least 1 hour, the longer the better.
Strain the solids from the broth and discard them.

Lemon Gelato

2020-08-16T14:35:00.004-07:00

Ingredients:

Lemon Gelato

take from this video: https://www.youtube.com/watch?v=SE7qIXNSYAI&t=184s

500 mL (2 cups) whole milk 45 mL (3 Tbsp) lemon zest

240g (1 cup / 250 mL) sugar *** 35g (60 mL / 4 Tbsp) milk powder 5 egg yolks

250 mL (1 cup) 35% whipping cream

175 mL (¾ cup) lemon juice Method: In a small heavy bottomed pan, heat milk and lemon zest to 175°F. Beat egg yolks, cream, sugar(s), and milk powder until pale, light and fluffy. Slowly whisk hot milk mixture into egg yolks to temper. Return mixture to the pan, whisking constantly. Cook over low heat until a thermometer reads 170°, whisking constantly. Do not allow to boil. Remove from heat and stir in the lemon juice. Pour through a sieve into a bowl, allow to cool stirring occasionally. Cover and refrigerate until cold. Freeze according to your gelato / ice cream machines instructions. Transfer ice cream to a freezer container, and freeze until firm. Yield: 1-1/2 quarts.

BARBACOA INSPIRED pulled pork (insta pot)

2020-05-14T18:18:00.001-07:00

1 tablespoon olive oil
1 medium onion, chopped
2 lb diced pork (shoulder)
5–6 garlic cloves, roughly diced
2 teaspoon cumin powder
1 1/2 teaspoons chipotle chili flakes (see notes above) or smoked paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 tsp nutmeg
1/2 tsp Tajin (chili lime seasoning ) optional
1 teaspoon sea salt
Juice of 1/2 lime
1 tablespoon honey
1 cup chicken stock
A handful of fresh chopped cilantro, for garnish (optional)

INSTRUCTIONS

Press the Sauté key on the Instant Pot. Add the oil and once hot, add the onions and cook for 2 minutes, stirring a couple of times. Add the pork, stir and cook for 2 more minutes.
Add the garlic and spices, stir and then add the rest of the ingredients. Cancel the Sauté function by pressing Keep Warm/Cancel button.
Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 20 minutes. After 3 beeps the pressure cooker will start going.
Once the timer goes off, allow the pressure to release for 3-4 minutes and then use the quick release method before opening the lid.
Using a potato masher, press down the meat and flake it into shreds. You could do this with a fork, but I find that the masher works really well. Press Sauté key again and cook the shredded meat in its broth for 7-8 minutes, stirring a few times. This will evaporate some of the liquid and thicken the sauce.
Serve the pork with extra lime wedges and fresh cilantro.

2020-05-04T19:25:00.001-07:00

Apple Pie

Butter Flaky Pie Crust
(I use this for all of my pies, I didn’t like pie crust until I tasted this one)
1 1/4 C all-purpose flour
1/4 tsp salt
1/2 C butter, chilled and diced

1/4 C ice water

This is from my friend Angela.. best apple pie ever!

4 cups of sliced apples (peeled) I usually do more like 5 cups because of the apple shrinkage.

1/2 cup sugar

2 TBSP flour

1 tsp cinnamon

1/2 tsp nutmeg

Mix these all together and place in pie crust. I buy deep dish crusts.

the top crust is:
1/2 cup of flour

1/2 cup sugar

1/2 cut butter

I have made this crust when it's crumbly, and when it's doughy, it works either way. Just crumble or spread across the top of the apples. It won't cover them perfectly, but the apples shrink and the dough "melts" and spreads. Besides, think about it, can you really go wrong with 1/2 a cup of sugar and 1/2 a cup of butter?

Bake at 350 for 90 minutes.
The original recipe calls for it go into a brown paper bag, but I believe it's just fine without, just definitely put a cookie sheet on the bottom rack so you don't have a mess or smell burning apple goo for an hour.

Fried Catfish

2020-05-04T19:15:00.000-07:00

Ingredients

1/2 cup buttermilk (or milk)
1 egg
1/4 cup water
1/4 tsp salt to taste
1 pound catfish fillets, cut in strips

1 1/2 cups fine cornmeal
1/2 cup all-purpose flour
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 TBS Paul Seafood Magic Blackened seasoning (or two if you really like spicy.. and I DO)
1 quart vegetable oil for deep frying
Lemons to squeeze after frying

Directions

In a medium bowl, mix buttermilk, egg, water, and salt Add fish and set aside to marinate.
In large mixing bowl combine the cornmeal, flour, garlic powder, cayenne pepper, black pepper and blackened seasoning. Add fish to the mixture, a few fillets at a time, and tumble gently to coat evenly.
Heat oil in deep fryer to 365 degrees F (185 degrees C).
Deep fry fillets until golden brown, about 7 -10 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Sweet Potato Pie

2020-04-22T22:31:00.000-07:00

For the Pie Crust:
Butter Flaky Pie Crust

(I use this for all of my pies, I didn’t like pie crust until I tasted this one)

1 1/4 C all-purpose flour

1/4 tsp salt

1/2 C butter, chilled and diced

1/4 C ice water

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. (a food processor works great for this part) Stir in water, a tablespoon at a time, until mixture forms a ball.

For best results wrap in plastic and refrigerate for 4 hours or overnight, but not necessary.

For the Filling
1 lb sweet potatoes (about 3 medium)
1 cup sugar
1/2 cup softened butter
1/2 c milk
2 eggs

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

Step 1: Cook potatoes

Clean potatoes and remove any sprouts growing on their skin. Pierce each potato 5-6 times with a fork.

Place trivet in the inner pot of Instant Pot. Add 1 cup water in the Instant Pot (2 cups in 8 qt) and salt, if using. Place potatoes on top of the trivet. Close the lid, vent set to sealing position. Set pressure cook or manual for 6 minutes at HIGH pressure. (Check notes below for different time settings for different size potatoes).

Once cooking time is up, release pressure carefully by turning the knob to 'venting' position in Duo model, or pushing down on in Ultra model. If not in a rush, you can wait 5-10 minutes.

Open the lid when the pin drops. Remove potatoes to prevent overcooking, and set aside to cool.

OR

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Step 2

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Step 3

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Milk and honey sourdough

2020-03-31T14:39:00.000-07:00

https://www.homemadefoodjunkie.com/milk-and-honey-sourdough-sandwich-bread/

Harmons Tomato Soup Recipe

2020-03-19T15:50:00.001-07:00

Tomato basil soupIngredients:
Servings: 6 Cook time: 1 hour

https://www.harmonsgrocery.com/recipe/harmons-tomato-basil-soup/

1 1/2 Tbsp olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
3/4 cup water
3/4 cup fresh chopped tomatoes
3 2/3 cups canned diced tomatoes
1/8 tsp baking soda
1 1/4 cups heavy cream
1/3 cup grated pecorino romano cheese
1/3 cup shredded parmesan cheese
Salt
1/8 tsp freshly ground black pepper
2 tsp garlic salt
2 Tbsp minced fresh basil

DIRECTIONS:

In a large pot over medium heat, warm the oil. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.

Whisk in water. Add tomatoes and baking soda, stir, bring to a boil over high heat then reduce to a simmer. Let cook until thickened, about 40 minutes. Add cream and cheeses. Season with salt, pepper and garlic salt. Puree with an immersion blender or food processor. Add basil and stir to combine and serve.

Sourdough Bread

2020-03-18T19:40:00.001-07:00

https://www.homemadefoodjunkie.com/beginner-whole-wheat-artisan-sourdough-bread/

INGREDIENTS

525 grams water-80 degree F. -NO chlorine , 2.22 Cups
250 grams Very active starter - make sure it floats , 1 1/4 Cup
20 grams Sea salt , 1 Tablespoon
700 grams WHITE whole wheat Flour, about 5 1/2 Cups

MAKE THE DOUGH

Pour the water into a large bowl.
Add the ripe starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water
Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.

AUTOLYSE

Let it rest (autolyse stage) about an hour. This stage can be extended without worry up to four hours at 75 degrees F.
After autolyse, add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough. (see video for my technique)

STRETCH AND FOLD (OR SLAP AND FOLD)

Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl. (SEE video for a demo of this technique)Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes. Whole wheat flour can be VERY resistant to this technique. If you prefer use the SLAP and FOLD technique.
The dough should become an elastic resilient dough that passes the window pane test. BUT whole wheat flour may need more time in the stretch and fold(Or slap and fold) to build gluten sufficient to pass this test.

BULK RISE:

Allow the dough to bulk rise IN THE BOWL at room temperature an hour or SO until it rises by 30 percent or so.
Cover the bowl of dough with a plastic bag and set it in the fridge for 15 to 18 hours (Or overnight). It should continue to rise slowly so give it room in the bowl. Whole wheat flour will rise even more slowly than all purpose bread flours.
Remove the dough from the fridge and let it sit on the counter in the bowl I qfor two hours or until the dough reaches room temperature (or pretty close). The dough will soften and gently rise (a tiny bit) and relax as it warms.
DIVIDE AND BENCH REST THE DOUGH:
1. On a clean unfloured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly.
2. Divide the dough mass in half with your metal dough scraper.
3. BEING CAREFUL NOT TO OVERWORK THE DOUGH-Form each half into a dough ball. The most efficient way to do this is to use the counter as your pivot point. Scrape in a circle around the dough (leave it unturned, flour side up). The unfloured counter will hold the dough center and create tension as you circle the dough with the scraper forming a ball. Repeat to form two dough balls. The DOUGH edge should be round and the dough ball should have some form and resilience to it
4. FINAL SHAPE AND RISE:
  1. Gently slide the dough scraper under one of your dough balls and flip it over so it rests on the floured side.
  2. Now gently stretch and pull the dough over from the bottom to 1/3 up the loaf. Stretch and pull the dough from the sides to the dough middle. For the final stretch take the dough from the top of the ball and pull it all the way down to the bottom. Form a seam. Pinching the seam if necessary.
  3. Place the dough seam side up in your rice floured, cloth lined banneton or bowl.
  4. Rise in the fridge 2 to four hours until completely chilled. The loaves will not rise much at this point.
  BAKING INSTRUCTIONS:
  1. Set a baking stone (if you have one) on your oven bottom rack. Set your dutch oven with it's lid on next rack up (lower third of oven). PREHEAT oven to 450 degrees F. for at least 30 minutes.
  2. Keep the formed loaf in your banneton in the fridge until you actually need to place it in your preheated dutch oven. Cold dough will aide the oven spring. (which means the loaves will rise better).
  3. Remove one banneton from the fridge. Place the dough in your preheated dutch oven. Do this by flipping the loaf into the dutch oven as gently as possible seam side down. OR:
  4. Alternate method: Place high heat safe parchment paper over the banneton. Turn the banneton upside down so the dough falls gently onto the parchment paper.
  SCORING THE LOAF:
  1. FOR OPTIMAL RISE: Score the loaf with your lame knife or a razor blade or sharp scissors. Scoring helps the dough rise better if you score the loaf at least an inch deep. And use cross cuts (The pound sign works well)
  2. Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven.
  3. Put the lid on the dutch oven and return it covered to your preheated oven.
  4. Bake 30 minutes at 450 degrees.
  5. Now REMOVE the lid (and parchment paper if using). Steam should come out. Hopefully the bread is a light golden color with a nice rise and set crust. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny. (To prevent over browning turn the parchment paper (or foil) upside down over the loaf as it finishes in the oven.)
  6. Remove the dutch oven. Place the finished loaf on a cooling rack. Do NOT cut it for at least an hour to set the crumb.
  7. Return the dutch oven (with it's lid on) to the oven at 450 degrees F and preheat for 15 minutes. Repeat the process with the remaining loaf.
  8. To tell if your bread is properly done. It should sound hollow when thumped. The crust should look shiny and Caramelized at the scored sections. Whole wheat loafs are dense. The crumb may be open or closed depending on how you handled it.

Traditional Italian CaRbonara

2019-11-23T20:05:00.001-08:00

https://youtu.be/_T6jkRvhlkk

Over Night Waffles

2019-05-12T13:06:00.000-07:00

These are not the thick "Waffle Love" Liege Waffles. I don't like those. These are more like regular lighter waffles with a tinge of yeasty goodness with a pleasant sugar surprise crunch. mmmm

Yields about 3 Belgian-style (deep-pocket) 7" round waffles

1 1/2 cups lukewarm milk
6 tablespoons butter, melted
2 to 3 tablespoons maple syrup, optional
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
1 cup of Belgian Sugar pearls (Don't add until the next morning)
INSTRUCTIONS
1. Combine all of the ingredients (except the sugar pearls) in a large bowl, leaving room for expansion; the mixture will bubble and grow.
2. Stir to combine; it's OK if the mixture isn't perfectly smooth.
3. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
  
  Add sugar pearls.
4. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
5. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, nutella, cookie butter, buttermilk syrup if desired.

Season Everything with Love

Pork Tenderloin

Ingredients

Instructions

Notes

Corn Bread Cake

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Serving

Instructions

Baked Spinach & Artichoke Dip

Chocolate Cake

Cinnamon Bread

Ingredients

Cucumber Sandwich with Dill cream cheese

Smoked Almond Kale Salad

Chimichurri Sauce

ingredients

instructions

Artichoke casserole

Ingredients

Biscuits and Gravy

Ingredients

Instructions

Almond Roll Bread

Almond Roll Bread

Dough

Filling

Topping

The Day Of – Shape & Bake Almond Roll

Ingredients

Dough

Cinnamon Filling

Icing & Sprinkles

Instructions

The Night Before – Mix the dough to rest overnight

The Day Of – Shape & Bake the King Cake

Instapot turkey breast

Sourdough Artisan Bread

Ingredients

Instructions

Uncle Warren’s Gumbo

Directions

Lemon Gelato

BARBACOA INSPIRED pulled pork (insta pot)

INSTRUCTIONS

Fried Catfish

Ingredients

Directions

Sweet Potato Pie

Milk and honey sourdough

Harmons Tomato Soup Recipe

DIRECTIONS:

Sourdough Bread

INGREDIENTS

MAKE THE DOUGH

AUTOLYSE

STRETCH AND FOLD (OR SLAP AND FOLD)

BULK RISE:

DIVIDE AND BENCH REST THE DOUGH:

FINAL SHAPE AND RISE:

BAKING INSTRUCTIONS:

SCORING THE LOAF:

Traditional Italian CaRbonara

Over Night Waffles

INSTRUCTIONS