< Back 66% Hydration Sourdough Bread Prep Time: Cook Time: Serves: 2 Loaves Level: Advanced Featured Pan Roaster Pan About the Recipe A 66% hydration sourdough bread is a type of artisanal bread made using sourdough starter and characterized by its specific water-to-flour ratio. In this case, the hydration level refers to the amount of water relative to the flour by weight. With a hydration level of 66%, the dough is moderately hydrated, resulting in a balance between a moist crumb and a firm crust. This bread typically has a chewy texture, a slightly tangy flavor from the sourdough fermentation, and a rustic appearance with a well-developed crust. It's a favorite among bread enthusiasts for its depth of flavor and satisfying texture. Ingredients 1000 g bread flour 660 g water 220 g ripe starter 20 g salt Preparation Mix flour and 600 g water. Autolyse for 20 min. Add salt and remaining water (60g). Mix. Check dough temperature. Transfer dough to a clean bowl (optional). Let dough rest for 30 min on counter. 3 set of stretch and folds every 30 min. Cover bowl with plastic shower cap. Let dough rise 50% (w/ dough at 75F), 30% (w/ dough at 80F). Divide loaf for 2 loves. Pre-shape. Shape. Cold proof in fridge (24hrs). Preheat oven w/ roaster oven in to 500F. Lower to 450F in and bake with lid on for 25 min. Bake with lid off at 450F for 20 min. . Recipe adapted from #theperfectloaf Previous Next

< Back Black Beans and Rice Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Black beans and rice is a classic dish found in many Latin American cuisines, particularly in Caribbean, Central, and South American countries. It's made by cooking black beans with aromatics like onion, garlic, and sometimes bell pepper, along with spices like cumin and oregano. The beans are then served over cooked rice, which can be plain or seasoned with ingredients like cilantro or lime juice. This hearty and flavorful side dish pairs well with a variety of main courses and adds protein, fiber, and rich flavors to the meal. Ingredients 1 tablespoon olive oil 1/4 cup sofrito 1 can black beans rinsed and drained 2 cups long grain rice 3 cups water 1 cup low sodium chicken stock 1 packet Sazon with safron 1 teaspoon kosher salt (if needed) Preparation Heat a medium heavy pot with a tight-fitted lid over medium heat and add the oil. Add the sofrito and cook until it melts and becomes fragrant, stirring for 3 to 4 minutes. Add the rinsed beans and rice and mix well. Add the water and sazon, then stir. Let it cook over medium heat until the liquid is almost absorbed and just skims the top of the rice. Taste and add salt if needed. Cover with the lid and cook on low heat for 15 minutes. Remove from heat and let it sit for 5 to 8 minutes more, without lifting the lid, so the steam finishes cooking the rice. Fluff with a fork and enjoy! Recipe slightly adapted from https://www.skinnytaste.com/black-beans-and-rice/ Previous Next

< Back Orange Cake Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Orange cake is a moist and flavorful dessert made with fresh orange zest and juice, which infuses it with a citrusy aroma and taste. It typically has a soft, tender crumb and may be topped with a simple glaze or frosting for added sweetness. The bright and zesty flavor of oranges makes this cake refreshing and delightful, perfect for any occasion from afternoon tea to dessert after dinner. Ingredients 3½ cups all purpose flour 1¼ tsp salt 1½ tsp baking powder 5 eggs, large 3 cups white sugar, granulated 3 oranges orange zest 1 tsp almond extract 1½ cups orange juice about 4-5 oranges 1½ cups extra virgin olive oil butter to grease the baking dish ¼ cup confectioners sugar for dusting Glaze 1 cup confectioners' sugar ¼ teaspoon grated orange zest 1 tablespoon freshly squeezed orange juice, or as needed Preparation In a large bowl, mix the flour, salt and baking powder. In your mixer, or another large bowl, add the eggs. If using a mixer, with the paddle attachment mix on low for about 1 minute, or by hand until the yolks and whites of the egg are homogenous. Slowly mix in the sugar, beat with eggs for 2-3 minutes. Add in orange zest, almond extract and orange juice. Mix to incorporate. Alternating about 3 tablespoons at a time, add in the extra virgin olive oil then mix the batter just until the oil is incorporated. Then, add in about 3 tablespoons of flour, mixing just until incorporated. Continue this process until all the flour and all the oil is incorporated. Every couple of additions use a spatula to scrape down the sides of the bowl. Take care to not over mix the batter. Liberally coat a bundt pan with butter. Pour the batter into the bundt pan. Place the bundt pan on a baking sheet, and place it into a 350°F oven for 1 hour and 15 minutes, or until a toothpick comes out clean, or the internal temperature has reached 200°F. Remove from the oven and allow to cool in the pan for 30 minutes to 1 hour. To remove from the pan, first tap the sides of the pan to help the cake release, then place a large plate on the cake and invert the pan. To decorate either dust the top of the cake with powdered sugar or pour the glaze over the top. INSTRUCTIONS for the Glaze Whisk sugar with orange zest and orange juice in a small bowl until smooth. Add the glaze into a piping bag, or a small ziplock bag with one of the corners cut off. Drizzle the glaze onto the top of the cake. Tip: Let the cake cool completely before eating, preferably wait for the next way. Previous Next

< Back Homemade Mac & Cheese Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Homemade mac and cheese is a comforting and indulgent dish featuring cooked macaroni pasta coated in a creamy cheese sauce. The sauce is typically made from a combination of melted cheese, milk or cream, butter, and flour to create a thick, velvety texture. Variations may include different types of cheese like cheddar, Gruyère, or Parmesan, as well as seasonings such as mustard powder, garlic powder, or paprika for added flavor depth. The dish is often baked until golden and bubbly, resulting in a rich and satisfying comfort food classic. Ingredients 1 lb. dried elbow pasta 1/2 cup unsalted butter 1/2 cup all purpose flour 1 1/2 cups whole milk 2 1/2 cups half and half 4 cups shredded medium sharp cheddar cheese (measured after shredding) 2 cups shredded Gruyere cheese (measured after shredding) 1/2 Tbsp. salt 1/2 tsp. black pepper 1/4 tsp. paprika Preparation Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking. While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles: 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup. Remove from the heat and stir in spices and 1 1/2 cups of cheese, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of cheese, then top that with the remaining pasta mixture. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. Recipe source: https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese Previous Next

< Back Mini Naan Bread Pizza Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Mini naan pizza is a delightful twist on the classic pizza, featuring individual-sized naan bread as the crust. Each mini naan is topped with a flavorful tomato sauce, gooey melted cheese, and an array of toppings such as pepperoni, veggies, or herbs. The naan crust offers a soft and slightly chewy base, while the toppings add layers of flavor and texture. These bite-sized pizzas are perfect for a quick snack, appetizer, or meal, and can be customized to suit any taste preference. Ingredients 1 mini Naan Bread 1 Tbsp marinara Fresh mozzarella Dry oregano Extra virgin olive oil Preparation I take 1 mini Naan bread, spread 1 Tbsp of marinara on top, cover with fresh mozzarella, sprinkle with dry oregano, drizzle with extra virgin olive oil Bake at 475F until cheese melts and … Voilà … pizza for lunch!! Previous Next

< Back Lasagna Soup Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan Pampered Chef Multi Cooker About the Recipe Lasagna soup is a delicious twist on traditional lasagna, served in soup form. It typically features all the classic flavors of lasagna—like rich tomato sauce, ground meat (usually beef), lasagna noodles broken into smaller pieces, and a cheesy topping—combined in a comforting soup. It's often seasoned with Italian herbs and spices, such as oregano and basil, and sometimes includes ingredients like onions, garlic, and bell peppers for added flavor. Lasagna soup is a hearty and satisfying dish that captures the essence of lasagna in a cozy, bowl-friendly format. Ingredients 1 Tbsp of olive oil 1 lb ground Turkey 2 Italian sweet sausages, casing removed 1/2 onion, chopped 2 crushed cloves garlic 4 tbsp chopped fresh parsley, divided 3 cups low-sodium chicken broth 2 1/2 cups water 2 cups marinara sauce 2 bay leaves Crushed red pepper 6 oz broken lasagna noodles For topping: 6 tbsp part skim shredded mozzarella cheese 3 tbsp grated parmesan cheese 2 tbsp chopped fresh parsley 1/4 cup fresh basil chiffonade Preparation Press saute on the Instant Pot and add olive oil. Add the sausage and ground meat and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off. Add the parsley, broth, water, marinara sauce, bay leaves and crushed red pepper; cover and cook high pressure 15 minutes. In a medium bowl combine the parmesan and 2 tbsp parsley and mix. Set aside. Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot. Divide between bowls and top each with 2 tbsp Parmesan cheese mixture, mozzarella, crushed red pepper and fresh basil on top. Recipe above reflects my version of the dish, with slight variations from the original. You can find original recipe at https://www.skinnytaste.com/lasagna-soup/#recipe Previous Next

< Back Chocolate Covered Strawberry Muffins Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Chocolate-covered strawberry muffins are a delightful twist on traditional muffins, featuring a moist and fluffy interior with chunks of fresh strawberries. What sets them apart is the addition of rich chocolate chips or cocoa powder, creating a decadent chocolate flavor that complements the sweetness of the strawberries. They're often topped with a drizzle of melted chocolate or a sprinkling of cocoa powder for an extra indulgent touch. The combination of juicy strawberries and chocolate makes these muffins a delicious treat for any time of day. Ingredients 2 cups (250g) all-purpose flour (spooned & leveled) 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg, at room temperature 3/4 cup (150g) granulated sugar 5 Tablespoons (71g) unsalted butter, melted and slightly cooled 1 cup (240g) sour cream, at room temperature* 1/4 cup (60ml) milk, at room temperature 1 teaspoon pure vanilla extract 1 cup (about 180g) chopped fresh strawberries (see note about frozen)* 3/4 cup (135g) semi-sweet chocolate chips Chocolate Topping 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped Preparation Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, sugar, and melted butter together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, whisk a few times to begin combining, and then stir with a silicone spatula to finish combining. Batter is very, very thick. Fold in the strawberries and chocolate chips. Avoid overmixing. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-24 minutes, give or take. (For mini muffins, bake 12-14 minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Chocolate Topping: In a microwave-safe bowl, melt the chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for drizzling.) Drizzle over muffins. Muffins can still be warm when adding the chocolate topping. Allow chocolate to set completely at room temperature or in the refrigerator OR enjoy muffins while chocolate topping is still warm. Notes: Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week. Previous Next

< Back Pumpkin Bagel French Toast Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Pumpkin bagel French toast is a creative twist on the classic French toast dish, incorporating the flavors of pumpkin and the chewy texture of bagels. To make it, slices of pumpkin bagels are dipped in a mixture of eggs, milk, pumpkin puree, cinnamon, and nutmeg, then fried until golden brown. The result is a decadent breakfast or brunch dish with a hint of autumnal spice and a rich, custardy interior. It's often served with toppings like maple syrup, whipped cream, or a dusting of powdered sugar for an extra touch of sweetness. Ingredients 3 eggs 1 cup of half & half 1 Tbsp of brown sugar 1 tsp of vanilla extract Pinch of salt Bagels Powdered Sugar Maple Syrup Preparation Mix 3 eggs with a cup of half & half, 1 Tbsp of brown sugar, 1 tsp of vanilla extract, pinch of salt. Cut the bagels in half and a thin layer on top and bottom. Soak them briefly in the batter on both sides and cook in a griddle or pan until golden brown, on both sides. Sprinkle with powdered sugar, maple syrup and …. Enjoy!!! Previous Next

< Back Homemade Vanilla Syrup Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Vanilla syrup is a sweet and flavorful liquid made by combining water, sugar, and vanilla extract or vanilla bean. It adds a rich and aromatic vanilla flavor to beverages like coffee, tea, or cocktails. Vanilla syrup can also be drizzled over desserts like pancakes, waffles, or ice cream for an extra touch of sweetness and flavor. Ingredients 1 3/4 cups water 1 1/2 cups granulated sugar 1/2 cup packed light brown sugar 1 vanilla bean, split in half* 2 teaspoons vanilla extract* Preparation In a medium saucepan over medium-high heat, whisk together water, sugar, and vanilla bean. Bring to a boil and reduce heat. Simmer for about five minutes - the sugar should be completely dissolved. Remove from heat and stir in vanilla extract. Once simple syrup has cooled, remove the vanilla bean and pour the syrup into a glass jar or bottle. Store in refrigerator. *If you do not have vanilla bean handy, replace the vanilla bean and vanilla syrup with 1 Tbsp of pure vanilla extract. Previous Next

< Back Shrimp Salad with Dill Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Shrimp salad with dill is a refreshing and light dish that combines tender, succulent shrimp with crisp vegetables and aromatic dill. The shrimp are typically poached or grilled until just cooked through, then tossed with a dressing made from lemon juice, olive oil, and chopped fresh dill. This dressing infuses the shrimp with bright, herby flavors that complement their natural sweetness. The salad often includes crunchy ingredients like cucumber, bell peppers, and celery, adding texture and freshness to each bite. Served chilled, shrimp salad with dill is a perfect choice for a summery lunch or dinner, offering a delightful combination of flavors and textures that is both satisfying and delicious. Ingredients 1 lemon, halved 1 1/4 lbs peeled and deveined jumbo shrimp 1/4 cup light mayo 1/4 cup nonfat Greek yogurt 1/4 cup chopped celery 1/4 cup loosely, packed chopped fresh dill 2 Tbsp chopped red onion Pinch of salt Preparation Bring a large pot of water to a boil with 1/2 of the lemon. When boiling, add the shrimp, and cook for 2 to 3 minutes, until just opaque and cooked through. Don’t overcook or they will become rubbery. Transfer to an ice bath to stop the shrimp from cooking. Chop the shrimp and transfer to a medium bowl. Add the mayo, yogurt, celery, dill, onion, 2 tsp lemon juice, 1 tsp lemon zest, salt and mix well. Enjoy in lettuce wraps or in hot dog buns. Previous Next

< Back Peanut Chicken Zucchini Noodles Prep Time: Cook Time: Serves: Level: Beginner Featured Pan Stainless Steel Nonstick Wok from Pampered Chef About the Recipe Peanut Chicken Zucchini Noodles is a dish that combines spiralized zucchini noodles with tender pieces of chicken cooked in a flavorful peanut sauce. The sauce typically includes ingredients like peanut butter, soy sauce, garlic, ginger, and sesame oil, creating a savory and slightly sweet flavor profile. It's a nutritious and satisfying meal that's often garnished with chopped peanuts, cilantro, and a squeeze of lime for added freshness and texture. Ingredients 2 Tablespoons sesame oil (you’ll need more for the peanut sauce below) 2 teaspoons minced or chopped garlic 1 cup shredded carrots 1 cup thinly sliced cabbage (I use red) 1 large bell pepper, thinly sliced (I use red) 16 oz spiralized zucchini 2 large chicken breasts, cooked & shredded Optional Toppings: 1 Tablespoon sesame seeds Handful of chopped cilantro 1/2 cup peanuts 1 Tablespoon chopped green onion Peanut Sauce: 1/2 cup creamy peanut butter 1/3 cup honey 1/3 cup soy sauce (I use reduced sodium) 2 Tablespoons sesame oil 2 Tablespoons rice vinegar* 2 teaspoons fresh ginger, minced 1–2 teaspoons Sriracha or any hot chile sauce Preparation Heat 2 Tbs of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn’t quite big enough, you can do this step in batches.) Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like. Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately. Previous Next

< Back Turkey Meatballs with Roasted Veggies Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Turkey meatballs with roasted vegetables is a flavorful and nutritious dish that combines lean turkey meatballs with a medley of colorful roasted vegetables. The turkey meatballs are seasoned with herbs and spices, then baked until golden brown and juicy. Alongside, a variety of vegetables such as bell peppers, zucchini, and cherry tomatoes are roasted to perfection, bringing out their natural sweetness and adding a burst of vibrant colors to the dish. This meal is not only delicious but also packed with protein and essential nutrients, making it a satisfying and wholesome option for any occasion. Ingredients 3/4 tsp salt 1/4 cup breadcrumbs, plain, seasoned or gluten-free 1/4 cup chicken broth 1 large egg 1/2 tsp sweet paprika 1/2 tsp crushed red pepper 1 lb 93% lean ground turkey Vegetables of your choice: red bell peppers, zucchini, carrots Red potatoes cut in quarters (optional) Olive oil Paprika Crushed red pepper Garlic powder Salt Preparation Preheat the oven to 400F degrees. Combine the breadcrumbs, chicken broth, egg, spices, and salt in a large bowl and mix well to combine. Add the turkey and mix using a fork to fully combine everything, careful not to overwork. Form into 16 meatballs. Season the potatoes with paprika, crushed red pepper, garlic powder and salt. Drizzle with olive oil. Mix to coat. Put the seasoned potatoes in a stone pan (or baking sheet) and roast for about 15 minutes. Place the meatballs on a different pan and bake until they are cooked through, 18 to 20 minutes. Season the vegetables with paprika, crushed red pepper, garlic powder and salt. Drizzle with olive oil. Mix to coat. Add them to the pan with the potatoes and roast for about 10 min or until done. Serve hot!! Note: You are welcome to bake the meatballs in the same pan as the potatoes and vegetables, but be ware that the meatballs release ‘juice’ during the baking period that may wet the remaining ingredients. Previous Next