Sourdough Cheez Its

 

Sourdough Cheez Its

Time:

5 minutes prep 

40 min cook time 

Ingredients

• 1 cup sourdough discard 
• 2 tbsp melted butter
• 1/2 cup finely shredded cheese
• 1/2 tsp sugar
• 1/4 tsp salt + some to top 

Directions

1. Preheat oven to 325*
2. Mix all of the ingredients together in a mixing bowl. 
3. Pour onto a parchment lined cookie sheet. Spread out evenly and thin! The thinner you go the more thoroughly it will cook. 
4. Sprinkle desired amount of salt on top before placing into the over. Coarse is best but any salt is fine.
5. Cook for 7 minutes.
6. Take out of the oven and score a grid of lines with a sharp knife to create the shapes of the cracker, they don’t need to be perfectly cut or cut 100% through, you will break apart after cooking.
7. Place back into the oven for 20 minutes or until the crackers are cooked through. Depending on thickness of the crackers and your specific oven you may need more time. Check every few minutes until sides are golden brown. 
8. Once cooked thoroughly let them cool a bit, then break apart any that are stuck together and enjoy!

Toffee Oatmeal Chocolate Chip Cookies

 

Ingredients

• 1 cup salted butter, softened (227g)
• 1½ cups light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1¾ cup all-purpose flour (247g)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 cups old-fashioned oatmeal (240g)
• 1½ cups toffee bits
• 1 cup milk chocolate chips

Instructions

1. Heat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a large bowl, beat the butter and brown sugar together until creamy. Add the eggs and vanilla and beat again, scraping sides of bowl as needed, until combined.
3. Add the flour, baking soda, baking powder, and salt, stirring just to combine. Mix in oatmeal, toffee bits, and milk chocolate chips.
4. Drop dough by rounded spoonfuls onto the prepared baking sheet. I prefer making these cookies extra large with my cookie scoop, which is about 2 tablespoons of dough per cookie.
5. Bake for 12-14 minutes (if making large cookies) or 8-10 minutes (if you are making smaller ones, just until light golden brown around the edges. I prefer to underbake slightly for a chewier, softer cookie.
6. Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Soft-Baked M & M Cookies

 

Ingredients

2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

1 and 1/2 teaspoons pure vanilla extract

1 cup mini M&Ms (plus 2 Tablespoons for topping, optional)

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

In a stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. 

Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. 

With the mixer running on low speed, slowly add dry ingredients to wet ingredients.

Pour in 1 cup M&Ms and beat on low speed for 20 seconds or until combined. You may want to do this by hand, M & Ms will break. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 2 hours or up to 5 days.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. I like to use a medium cookie scoop here. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. While the cookies are still warm, press the remaining 2 Tablespoons of M&Ms into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

7 layer dip

 

Ingredients

1 (16-oz.) can refried beans

16 oz. sour cream

2 tbsp. taco seasoning

2 1/2 c. guacamole

1 c. shredded Monterey jack

Juice of 1/2 lime

1/2 c. shredded cheddar

1 (16-oz.) jar chunky tomato salsa

2 c. shredded lettuce

1/2 c. quartered grape tomatoes

1/4 c. sliced black olives

Directions

Spread refried beans in an even layer in the bottom of your serving dish.

In a medium bowl, stir together sour cream, taco seasoning, and lime juice. Spread in an even layer on top of the refried beans.

Spread guacamole in an even layer on top of the sour cream layer.

Sprinkle Monterey jack and cheddar in an even layer over the sour cream.

Top with a layer of salsa. 

Top with shredded lettuce, tomatoes, and black olives.

Crispy Buffalo Wings

Ingredients

Crispy Baked Wings

• 4 lb / 2kg chicken wings, wingettes & drumettes 
• 5 teaspoons baking powder 
• 3/4 teaspoons kosher salt / cooking salt

Sauce

• 4 tbsp (60g) unsalted butter, melted
• 1/2 cup Frank’s Original Red Hot Sauce 
• 1 tbsp brown sugar
• 1/4 tsp kosher salt 

Blue Cheese Dip

• 1/2 cup crumbled blue cheese, softened 
• 1/2 cup sour cream
• 1/4 cup mayonnaise 
• 1 clove small garlic , minced
• 1 - 3 tbsp milk
• 2 tbsp lemon juice
• 1/2 tsp kosher salt 
• Black pepper

To Serve

• Celery sticks
• Carrot sticks 

Instructions

Crispy Baked Wings

• Dry overnight (optional) - If you plan ahead, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels.
• Preheat the oven to 250°F/120°C (all oven types). Put one oven shelf in the lower quarter of the oven and one in the top quarter.
• Line the tray with foil. Put a rack on the tray then spray the rack with oil. 
• Toss wings - Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well (or shake in ziplock bag) to coat wings evenly.
• Bake 30 minutes on low temp - Place the wings skin side up on the rack (ok if snug, they shrink). Bake on the lower shelf in the oven for 30 minutes.
• Bake 40 minutes on high - Move the tray up to the higher shelf and turn the oven up to 425°F / 220°C (all oven types). Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. They are ready when dark golden brown and the skin is very crispy.
• Toss in sauce - Transfer the wings into a large bowl. Pour over sauce and toss to coat. (Alternatively, serve wings plain with Buffalo Sauce for dipping).
• Serve immediately with Blue Cheese Dip (for both wings and celery sticks dunking)!

Buffalo Sauce

• Whisk together the Sauce ingredients until the sugar is melted. Keep warm or reheat just prior to using.

Blue Cheese Dip

• Mash the blue cheese with sour cream until smooth (or to your taste).
• Add remaining ingredients and mix well until combined, using milk to get it to the consistency you want. Store in the fridge until required.

Beef Ramen Noodle Soup

Ingredients

• 1 tablespoon olive oil divided
• 1 pound (454 g) boneless sirloin steak cut into ¼-inch thick slices
• 2 garlic cloves minced
• 1 tablespoon (7 g) minced fresh ginger
• 5 ounces (142 g) thinly sliced shiitake mushrooms
• 4 tablespoons coconut aminos or low-sodium soy sauce
• 1 tablespoon fish sauce
• 4 cups (946 ml) beef broth
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 pound (454 g) dried ramen noodles

Toppings (optional):

• 4 soft boiled eggs halved
• ¼ cup (25 g) sliced green onions
• 1 lime cut in wedges

Instructions

1. Season the steak generously with salt and pepper. Set aside.
2. In a large pot over medium heat, heat 1 tablespoon of olive and sear the sirloin steak, for 1-2 minutes on each side. Remove from the pot and set aside.
3. In that same pot, add the rest of the olive oil and saute and garlic and ginger for 3 minutes, until fragrant.
4. Add the sliced mushrooms, coconut aminos or soy sauce, fish sauce, and broth, and let the broth simmer for 10 minutes over medium-low heat.
5. Meanwhile, in a large pot add the eggs and cover them with water. Bring to a boil and let them boil for 4-5 minutes for soft boiled eggs or 10 minutes for hard-boiled. Once the time is up add them to a bowl of ice-cold water. This stops the eggs from cooking further and makes the peel come off easier.
6. When the broth is ready you can assemble the ramen. In 4 bowls divide equally the noodles. Add 1 cup of broth and top with 4 ounces of the cooked steak. Peel and halve your soft-boiled eggs and add one egg to each ramen bowl. Sprinkle with 1 tablespoon chopped green onions and 1 lime wedge. enjoy!

Notes

The idea is the hot broth will cook the raw ramen noodles when you pour the broth into the bowl with the ramen noodles.

However, if you prefer to cook the ramen noodles in the broth on the stovetop, you may do so as well to get it cooked to your liking.

Hawaiian Style Teriyaki Chicken

 Last night we saw Chef Henry feature this recipe on YouTube. 

https://youtu.be/SJmYQESDTsQ?si=DigBDTA9GzzRHgAg

2lbs chicken

1 pineapple cut up, 1/2 cup juices reserved for marinade 

1/2 cup brown sugar

1cup soy sauce

2 garlic cloves 

1tsp fresh grated ginger

Scallions chopped 

Chef Henry first washes the chicken breasts with water and vinegar or lime juice. I used lime juice. 

Season the chicken with “meat seasoning” and “chicken seasoning”. I’m not sure what those are so use whatever seasoning you’d like. I used Weber Roasted Garlic & Herb. 

Combine marinade ingredients and add with chicken to a gallon zip bag and refrigerate 24 hours. Save pineapple pieces for later. 

Oil bottom of heavy pan and cook chicken on both sides until done. He suggests 10 min per side but I think that’s too much. Use discretion. 

Set chicken aside to rest and add the marinade and cook down to thicken. Add a slurry of corn starch and water to help thicken. Add the pineapple bits to the sauce and cook to soften a bit. 

Slice chicken and add to sauce for 5 min. 

Serve with rice and garnish with scallions.