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Author: vscson

Bourbon Glazed Salmon

Bourbon Glazed Salmon

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Yield: 2

Adapted from many

This delicious, easy-to-make Bourbon Glazed Salmon Recipe comes together in under 30 minutes and is jam packed with flavor.

  • 2TBS chopped scallions + more for garnish
  • 1tsp peeled and finely grated ginger
  • 2tsp finely grated garlic
  • 2TBS Maker’s Mark, Jim Beam or other good bourbon (or Jameson Irish Whiskey 😊)
  • ⅓cup soy sauce
  • ⅓cup brown sugar
  • 2TBS honey
  • 26-oz fresh salmon fillets
  • 3TBS sesame oil
  • sea salt and pepper to taste

Add the scallions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey to a medium-size pot and simmer over medium-low heat until thick while occasionally stirring, which takes about 10 to 15 minutes. Set it aside and keep warm.

Season the salmon on both sides with salt and pepper.

Heat 1 TBS olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Place the salmon skin-side up in the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 8 minutes.
Flip the salmon and cook for 2 minutes. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 6 minutes.

Move the salmon to a plate and spoon the remaining glaze over the salmon.

Breakfast Pizza

Breakfast Pizza

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RED BARON ® Sausage Scrambles CC

Yield: 2 10-inch or 6 6-inch pizzas

Dough from Serious Eats

Dough:

  • 400grams (14 oz, about 2½ cups) bread flour
  • 10grams (.35 oz, about 2 tsp) kosher salt, plus more for sprinkling
  • 4grams (.15 oz, about 1 tsp) instant yeast
  • 275grams (9.5 oz, about 1 cup plus 3 TBS) water
  • 8grams (.25 oz, about 2 tsp) extra-virgin olive oil

Toppings:

  • cooked sausage gravy (see below)
  • scrambled eggs
  • hash brown potatoes or tater tots (optional)
  • 8oz grated full-fat mozzarella cheese, shredded
  • 8oz grated cheddar cheese

Special Equipment:

  • Digital scale with gram measurements, cast iron skillet or mini pizza pans

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times the volume of the dough to account for rising.

Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. The dough should rise dramatically and fill the bowl.

Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour olive oil in the bottom of two 10-inch cast iron skillets, six 6-inch pizza pans or round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.

After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath, and the dough is evenly spread around the pan.

Top each round of dough with sausage gravy, spreading the gravy with the back of a spoon into every corner. If using, sprinkle potatoes over pizza. Spread evenly with mozzarella and cheddar cheese, letting the cheese go all the way to the edges. Season with salt.

Transfer pan to oven and bake until top is golden brown, and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes.

Using a thin spatula, loosen pizza and peek underneath. If the bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each one into six slices and serve immediately.

Sausage Gravy

Yield: 4 Servings

Scott Nowell, Adapted from many

From a bunch of recipes, but mostly Ree Drumond’s. I remove the sausage before making the gravy so I can portion it for other uses such as breakfast pizza 😊

  • 1lb pork breakfast sausage
  • ¼cup AP flour
  • 2-2½cups whole milk
  • ¼tsp seasoned salt
  • salt and pepper to taste

Heat a 10- to 12-inch skillet over medium-high heat. Crumble sausage into skillet and brown until no longer pink. Remove to bowl.

Reduce heat to medium-low and sprinkle flour into remaining fat. Stir and cook for a minute or two to form roux.

Stir in milk and cook until gravy thickens. Add seasoned salt and adjust seasoning with salt & pepper.

Return cooked sausage to pan and stir for sausage gravy.

For breakfast pizza don’t return sausage to gravy, sprinkle on pizza.

Egg Roll Skillet

Egg Roll Skillet

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Yield: 4

The Kitchn

A veggie-rich take on the classic Chinese appetizer that you can eat as dinner.
When you need a quick one-pan dinner that has tons of veggies and protein, look no further than this egg roll skillet. Inspired by the tasty filling in Chinese egg rolls, this ground pork skillet requires very little chopping thanks to a bag of coleslaw mix, but it’s full of ginger and garlic and all the hallmark flavors you expect from egg rolls.

Note: Needs a starch or something crunchy.

  • 1TBS olive or vegetable oil
  • 1lb ground pork
  • 1medium yellow onion, diced
  • kosher salt
  • freshly ground black pepper
  • 3cloves garlic, minced
  • 1TBS minced peeled fresh ginger
  • 1(14-oz) bag coleslaw mix
  • 2TBS soy sauce
  • ¼cup thinly sliced scallions
  • 1tsp toasted sesame oil
  • 1tsp rice vinegar

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the pork and onion, and season with salt and pepper. Cook, breaking up the meat into small pieces, until the meat is cooked through, and the onion is tender, about 8 minutes.

Add the garlic and ginger and cook until fragrant, about 1 minute.

Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes.

Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

French Fries AF

French Fries AF

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Yield: 2-3

Adapted from: Food Network

The best air fryer French fries are made with the right kind of potatoes: Beneath their thick skins, russets are packed with starchy flesh that is often described as “fluffy.” Aside from sounding adorable, that means fries with soft and tender insides. For golden and crunchy outsides, be sure to rinse away excess starch from the cut potatoes: simply give them a quick, cold shower, or for extra crunchy fries, you can soak them in water overnight in the fridge. Drain and pat dry to remove as much moisture as possible. Your air fryer will do the rest: a fan and heating element combine to force hot air all around the potatoes for crunchy-tender fries with only a slight coating of oil.

  • 1lb medium russet potatoes, unpeeled
  • 1tsp olive oil
  • Kosher salt and freshly ground black pepper

Prep:

Preheat air fryer to 380°F. (375°F in my combo unit.)

Cut the potato in half lengthwise, then into ¼ to 3/8-inch slices. Cut the slices into ¼ to 3/8-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.

Toss the fries with the oil in a medium bowl, then sprinkle with ½ tsp salt and several grinds of pepper.

Air Fry:

Working in batches, if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden-brown and crisp, 14 to 16 minutes (20 minutes for 3/8-inch fries in our combo unit). Remove and season with salt.

Macaroni and Beef

Macaroni and Beef

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Yield: 4

Adapted from: Simply Recipes

This hamburger and macaroni dish has been around for many years.  It has many names including “goulash” or “American chop suey” or “Hamburger Noodle Casserole” or “HMO (Hamburger Macaroni Onions)”.

  • 2cups uncooked macaroni
  • 1TBS extra virgin olive oil
  • 1lb ground beef
  • 1yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
  • ½tsp seasoned salt (I use ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika)
  • pinch chili pepper flakes
  • ½tsp celery seed
  • 1(28-oz) can diced tomatoes
  • 2TBS Worcestershire sauce
  • ¼cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper to taste


Cook the pasta:

Get a large pot of salted hot water (1 TBS of salt for 2 quarts of water) boiling and begin cooking the macaroni as per the directions on the macaroni package.

Drain the pasta:

When the pasta is al dente, reserve a half cup of the pasta cooking water and drain the rest. Set drained pasta aside.

Prepare the sauce:

In the empty pasta pot, brown the ground beef in a TBS of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4 to 6 minutes.

Add the seasonings and tomatoes:

Add the celery seed, a dash of crushed red pepper (optional) and seasoned salt or equivalent. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.

Add the cooked pasta:

Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes. If the dish is too dry, add in some of the pasta cooking water.

Taste and adjust seasoning.

Shrimp, Breaded AF

Shrimp, Breaded AF

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Yield: 2 to 4

Adapted from All Recipes

This air fryer breaded shrimp is perfectly seasoned (we’ll see). Keep the tails on to use as a handle. Serve with cocktail sauce or your favorite dipping sauce.

  • ¾cup AP flour
  • 1TBS seafood seasoning (such as Old Bay)
  • ½TBS paprika
  • ½tsp salt
  • ½tsp dried parsley
  • ¼tsp ground black pepper
  • 2large eggs, beaten
  • 1lb large shrimp – peeled, deveined, and tails left on
  • nonstick cooking spray


Prep:

Preheat the air fryer to 400°F.

Place flour, Old Bay, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Seal and shake to combine. Place beaten eggs in a shallow bowl.

Pat shrimp dry using paper towels. Working in batches, add shrimp to seasoned flour and toss to combine. Dip shrimp in beaten eggs and then back in seasoned flour.

Air Fry:

Place breaded shrimp in the air fryer basket, making sure not to overcrowd. Lightly coat the tops with nonstick cooking spray.

Cook in the preheated air fryer for 4 minutes. Remove the lid and spray any chalky spots with nonstick cooking spray. Close the lid and continue cooking until desired crispness is reached, about 3 minutes more.

Serve:

Serve with fries, coleslaw, and your favorite dipping sauce.

Biscuits, (Popeye’s Chicken CC)

Biscuits, (Popeye’s Chicken CC)

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Yield: ?

Joshua Weissman

  • 2½cups AP flour
  • 1½tsp fine sea salt
  • 3½TBS granulated sugar
  • ½tsp cream of tartar
  • 4tsp baking powder
  • 1¼cups unsalted butter cold butter, cubed
  • 1cup cold buttermilk, cold


Biscuits:

Preheat oven to 450°F.

In a food processor, add flour, salt, sugar, cream of tartar, and baking powder, pulse a couple of times, then add butter (cold) and pulse until you get pea-size lumps of butter.

Pour that into a bowl, then using a fork, mix in buttermilk, once it begins to form a dough, place it on an un-floured work surface. Then, gently and quickly, knead it until it barely comes together.

Dust it with flour, roll your dough into a rough rectangle ¾-inch thick, fold it in thirds (like a letter), roll it out, and repeat this process one more time.

Cut as many pieces as possible with a round or fluted biscuit cutter and place them on a parchment-lined baking sheet.

Lightly brush your biscuits with buttermilk and bake for 15 – 20 min. Remove them from the oven and brush them with your honey butter. Cool on a wire rack and reserve.

Lebanese Rice with Vermicelli

Lebanese Rice with Vermicelli

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Yield: 4

https://www.themediterraneandish.com/lebanese-rice-with-vermicelli/

Basic Lebanese rice typically consists of broken vermicelli pasta, a short, thin pasta that’s used in a few traditional dishes like Catalan Fideuà. You’ll also need rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.
I like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.

  • 2cups long grain or medium grain rice
  • water
  • 1cup broken vermicelli pasta
  • 2½TBS olive oil
  • salt
  • ½cup toasted pine nuts, optional to finish


Prep rice:

Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

Cook Vermicelli:

In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden-brown but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).

Cook rice:

Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.

Now add 3½ cups of water and bring it to a boil until the water significantly reduces (see the photo below). Turn the heat to low and cover.

Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in its cooking pot for 10-15 minutes, then uncover and fluff with a fork.

Transfer to a serving platter and top with the toasted pine nuts. Enjoy!

Easy Red Beans and Rice

Easy Red Beans and Rice

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Yield: 8

All Recipes

This is an easy red beans and rice recipe that is a delicious take on a Louisiana classic. It can be prepared and cooked in 40 minutes! You can use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

Notes: As a stand alone meal it would be nice. As a side dish it had too much meat and was really coarse. Probably be better with minced sausage, onion and pepper.

  • 2cups water
  • 1cup uncooked rice
  • 1(14 oz) package Andouille sausage or turkey kielbasa, cut diagonally into ¼ inch slices (half as much and minced)
  • 1onion, chopped (minced)
  • 1green bell pepper, chopped (minced)
  • 1clove chopped garlic
  • 2(15 oz) cans canned kidney beans, drained
  • 1(15 oz) can whole peeled tomatoes, chopped
  • ½tsp dried oregano
  • ½tsp pepper
  • salt to taste

Gather the ingredients.

Prepare the rice:

Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

Make the red bean mixture:

Meanwhile, cook sausage in a large skillet over low heat for 5 minutes.

Stir in onion, green pepper, and garlic, sauté until tender.

Add in beans and tomatoes with juice. Season with oregano, pepper, and salt.

Simmer uncovered for 20 minutes. Serve over rice.

Air Fryer Fried Chicken

Air Fryer Fried Chicken

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Yield: 4

Adapted from: https://www.jocooks.com/recipes/air-fryer-fried-chicken/

Air Fryer Fried Chicken recipe is a game changer! Provides the same crunchy and tangy buttermilk coating we all know and love minus the excess grease. Time to put that air fryer to good use!

Notes: It did get crunchy and had a good taste. Needs more salt though. Using a 5lb chicken, it definitely needed to be done in two batches and took 35 minutes per batch. Doing it in a regular oven in one batch would probably work as well.

  • 2lb chicken wings (chicken legs, thighs or chicken breast)
  • 2cups buttermilk (½ cup Saco Buttermilk powder & 2 cups water or milk)
  • 2large eggs
  • 1tsp paprika
  • 1tsp hot sauce (optional)
  • 1tsp salt (or to taste)
  • 1tsp pepper (or to taste)
  • 2tsp baking powder
  • 1½tsp baking soda
  • 1cup AP flour
  • 1-2tsp paprika (sweet or smoked)
  • 1tsp garlic powder
  • 1tsp onion powder

Special equipment:

  • 3.5-quart air fryer


Prep the chicken:  Pat the chicken dry with paper towels. Breast pieces should be cut in half.

Prepare the buttermilk mixture: To a large bowl add the buttermilk, eggs, paprika, hot sauce (optional), salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish mix the flour with the paprika, garlic powder and onion powder.

Dredge the chicken:

First dredge the chicken in flour on all sides.

Then dip pieces into the buttermilk mixture.

Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces.

Cook the chicken:

Preheat air fryer and basket to 375°F,

When preheated, carefully remove the basket and place the chicken in the air fryer basket, allowing enough room between each piece to flow around. Spray the chicken with a bit of cooking spray or brush with oil.

Return basket with chicken to air fryer and cook on 375°F for about 20 minutes, flip over, spray with more cooking oil or brush with oil, and cook for another 10 minutes.

Check the temperature of the chicken:

Dark meat and wings should be at 180°F or higher in the thickest part.

Breast pieces should be 160°F. They may be done before legs and thighs.

Remove to a plate or rack and cover loosely with foil.

Repeat with remaining chicken if doing in batches. Cooking time may vary depending on your air fryer.

Notes:

It took me about 30 minutes to cook the chicken in the air fryer, but each air fryer is different, so read your air fryer’s manual to see how long you should cook it for.

I also only added enough chicken to the air fryer so that it’s in one layer and not stack any chicken pieces on top of each other. This way you’ll get evenly cooked chicken and crispy all around. This means that you might have to do this in batches, depending how big your air fryer is.

The total time is based on 2 batches.