HOMEMADE HAMBURGER HELPER

 1.5 lb ground beef

1/2 onion, chopped

4 cups uncooked pasta

4 cups beef broth

1 cup water

3 heaping tablespoons tomato paste

2 teaspoons garlic powder

2 teaspoons parsley

2 teaspoons Worcestershire sauce 

1.5 cups milk

3 cups shredded cheddar jack

Saute onions for 3 minutes then add beef and brown until cooked through.  Add pasta, all seasonings, Worcestershire sauce, water and broth. Simmer for 15 minutes.  When noodles are partially done, add milk. Simmer for 5 minutes. Once noodles are al dente, add cheese. Salt and pepper to taste. Let rest 10 minutes before serving.  

2-HOUR NO KNEAD ARTISAN BREAD

• 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour 
• 2 teaspoons instant or RapidRise yeast (1 packet/7 g)
• 1 teaspoon salt
• 1 1/2 cups hot water (up to 130° F)
• (about 2 Tablespoons extra flour for shaping)
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1. Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
2. Cover with plastic wrap and let stand at room temperature for 1 hour.
3. After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
4. After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
5. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
6. After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

SALTED MAPLE PECAN PIE BARS

SALTED MAPLE PECAN PIE BARS

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs

¼ cup vegetable oil

1/8 cup water

1 cup sour cream

2 tablespoons sugar

1 teaspoon cinnamon

½-1 cup chopped pistachios

GLAZE:

2 cups powdered sugar

2 tablespoons melted butter

1 teaspoon almond extract

1 teaspoon vanilla extract

milk

Preheat the oven to 350°F. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside. In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans. Pour half the batter into each pan. Bake for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it’s the consistency that you like. Drizzle glaze over bread and sprinkle with chopped pistachios. 

SOURDOUGH DISCARD BROWNIES

 SOURDOUGH BROWNIES

8 tablespoons (113 g) unsalted butter

12 oz. (340 g) semi sweet chocolate chips

½ cup (40 g) dutched cocoa powder or regular cocoa powder

2 teaspoons (10 g) vanilla extract

2 large eggs

1 egg yolk

1 cup (200 g) granulated sugar

½ cup (110 g) dark brown sugar

½ cup (125 g) sourdough starter discard

1 cup (120 g) all-purpose flour

1 teaspoon (5 g) salt

Preheat oven to 350°F and line a 9” x 9” baking dish with parchment paper.  Melt the butter in a small saucepan over low heat. Add the chocolate chips, vanilla extract and dutched cocoa powder. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Remove the saucepan from the burner and set it aside to cool down. In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer for 7-10 minutes. Add the sourdough discard and chocolate mixture to the bowl beat on low until combined. Add the flour and salt and stir with a spatula until just combined. (The batter will be very thick.)  Pour the batter into the baking dish and smooth the top. Bake for 35-40 minutes.

CARAMEL-FROSTED ZUCCHINI BARS

 CARAMEL-FROSTED ZUCCHINI BARS

2 large eggs

12 Tbsp unsalted butter, melted

½ cup granulated sugar

3/4 cup brown sugar

½ tsp salt

1 ½ tsp cinnamon

¼ tsp nutmeg

2 tsp vanilla extract

3/4 tsp baking soda

1 ½ cups all purpose flour

1 ½ cups shredded zucchini

1 cup pecans, chopped

Preheat oven to 350°F and butter a 9×9 baking pan. Line with parchment paper.  In a large mixing bowl, combine eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well. Whisk in the baking soda, and fold in flour until no pockets of dry ingredients remain. Fold in shredded zucchini and chopped pecans.  Spread batter into your baking pan and bake for 35-45 minutes until risen. Allow the cake to partially cool while you make frosting - pour the frosting on the cake while it’s still a bit warm for easier spreading. In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat. When it beings to boil, remove it from the heat.  Whisk in the powdered sugar until the frosting is smooth, and pour it over the cake. Note: spread it quickly, the frosting begins to set almost immediately. Allow frosting to cool before slicing.

MEXICAN-INSPIRED CHUCK ROAST

 MEXICAN-INSPIRED CHUCK ROAST

3 lbs beef chuck roast 

1 yellow onion, thinly sliced

Taco Seasoning

Salt & Pepper

7 oz of beef broth

2 chipotle adobo peppers (from the can)

4-5 minced garlic cloves.

Preheat oven to 325°F.  Add beef chuck roast and to an oven safe dish. You’ll want one with a lid, or cover it for the first portion. Add the onion slices at the base.  Season both sides of beef with 3-4 generous pinches salt, pepper, 1 packet of taco seasoning. Rub well on all sides.  Pour in beef broth, chipotle adobo peppers, and minced garlic cloves.  Cover, then place in the oven at 325°F for 4 hours.  After 4hrs, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 400°F for 30-40 mins. Shred again when you remove from the oven. Devour as is with the sauce, some avocado, fresh cilantro, or whatever toppings you want.Serve these inside tortillas with guacamole, fresh chopped cilantro, cheese, and hot sauce.

CRISPY POTATO SALAD

 CRISPY POTATO SALAD

2 pounds baby potatoes (mini yellow potatoes)

3 tablespoons olive oil, divided

½ teaspoon salt

¼ teaspoon pepper

3⁄4 cup Greek yogurt

½ cup kewpie mayonnaise (or regular mayo)

2 teaspoons Dijon mustard

½ lemon, juiced

1 garlic clove, minced

¼ cup fresh parsley, chopped

salt and pepper, to taste

1 dill pickle, finely chopped

1 shallot, finely chopped

1-2 scallions for garnish, optional

Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).

Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.  Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.  Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.  While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.  When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated. Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.