Category: Uncategorized

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2 TBS Cream Cheese (my addition)

1/2 Cup Butter

▢1 1/2 Cups Heavy Whipping Cream

• ▢2 Teaspoons Garlic Minced
• ▢1/2 Teaspoon Italian Seasoning
• ▢1/2 Teaspoon Salt
• ▢1/4 Teaspoon Pepper
• ▢2 Cups Freshly Grated Parmesan Cheese

Instructions 

• Add the butter and cream cheese to skillet – low/med heat – and simmer
• Add cream and simmer for 2 min.
  
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately.

From The Salty Marshmallow

Chicken(I brined mine first for an hour)

• 4 6 oz chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Mushroom Gravy

• 3 tbsp olive oil
• 8 oz portobello mushrooms sliced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 2 tbsp all purpose flour
• 14 oz vegetable stock
• 1 tsp soy sauce

Toppings

• 8 oz Monterrey Jack Cheese sliced
• 1/4 cup Parmesan Cheese grated

https://www.instacart.com/widgets/standard-widget-button?recipeSourceUrl=https%3A%2F%2Fwww.thefoodhussy.com%2Ftexas-roadhouse-portobello-mushroom-chicken%2F&recipeSourceOrigin=recipemaker&affiliate_id=1564&affiliate_platform=recipe_widget

INSTRUCTIONS 

• Rinse chicken and pat dry with paper towel4 6 oz chicken breasts
• Mix together garlic powder, onion powder, paprika, salt & pepper. Season chicken on both sides with the mix.Cook chicken to an internal temperature of 160º F whichever style of cooking you like:Recommended method: Air Fryer – Air fry at 360º for 10-14 min depending on size and thickness of chicken breast. Secondary method: Skillet – over medium high heat, add 2 tbsp olive oil to nonstick skillet. Add chicken and cook for 4-5 min on each side1/2 tsp garlic powder,1/2 tsp onion powder,1/2 tsp paprika,1/2 tsp salt,1/4 tsp black pepper
• While chicken is cooking, in a large skillet, heat olive oil over medium-high heat. Add mushroom to pan and saute for 4-5 minutes. 3 tbsp olive oil,8 oz portobello mushrooms
• Add thyme, garlic powder, onion powder, salt and pepper to pan with mushrooms and stir to coat. 1/2 tsp garlic powder,1/2 tsp onion powder,1/2 tsp thyme,1/2 tsp black pepper
• Reduce to medium heat and add butter. Once melted sprinkle flour over the mushrooms. Stir for one minute. 1 tbsp unsalted butter,2 tbsp all purpose flour
• Turn oven to preheat Broil-Low. Add vegetable stock and soy sauce to skillet. Scrape the bottom and stir. Increase heat to medium-high and bring to a soft boil to thicken for 3 minutes. Give the gravy a taste and add salt and pepper if you feel like it needs it. 14 oz vegetable stock,1 tsp soy sauce
• Remove chicken from cooking method. Line a cookie sheet or baking tray with a sheet of parchment (or aluminum foil) and lay each piece of chicken on sheet. Add one slice of monterey jack cheese to each chicken breast and sprinkle with parmesan cheese. Broil on low until cheese melts – about 2-3 minutes. (Watch closely) 8 oz Monterrey Jack Cheese,1/4 cup Parmesan Cheese
• Remove chicken from oven and plate. Spoon mushrooms and gravy over chicken and sprinkle with fresh parsley.

NOTES

Ingredients

•  2 cups gluten-free baking mix or all-purpose flour  (plus more)
•  2 teaspoons baking powder
•  ¼ teaspoon kosher salt
•  ½ teaspoon ground cinnamon
•  ¼ teaspoon EACH: almond extract (optional) AND ground nutmeg (optional)
•  ½ cup (1 stick) salted butter, softened
•  1 cup and 4 tablespoons granulated sugar, divided
•  2 large eggs, room temperature
•  2 teaspoons vanilla extract
•  ½ cup buttermilk
•  1 heaping cup blueberries

Hands Free Mode:

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Instructions

1. PREP: Preheat the oven to 425F; line muffin pan with paper baking liners and set aside. 
2. DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside. In another bowl, toss the washed berries with 1 tablespoon of flour.
3. MAKE: In the bowl of an electric mixer, beat the butter for 1 minute. Then, add 1 cup and 2 tablespoons of sugar and cream together for roughly 1-2 minutes or until the mixture is light and fluffy. Stop and scrape down the sides. With the mixer on the stir setting, add the eggs one at a time and waiting until each is mixed in well before adding the next. Add the vanilla and almond extract. Add half of the prepared flour mixture, followed by all the buttermilk, and then finally the remaining flour until it is well blended, but make sure you don’t overmix. Fold the floured berries into the batter until *just combined* Overmixing will result is a blue/green muffin once they’re baked. 
4. BAKE: Divide the batter into the prepared muffin pan. Sprinkle the muffins with the remaining 2 tablespoons of sugar. Place the muffin pan in the oven and immediately drop the oven temperature to 375ºF. Bake the muffins for 26-32 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

• I just use potatoes, cover with Olive Oil and Salt or Lawry’s, Air fry for a long time, add some butter to crisp up.
• 2 small to medium Russet potatoes
• ▢1 1/2 tablespoons ghee, melted (or butter)
• ▢2 cloves garlic, minced
• ▢salt and pepper
• ▢2 tablespoons minced fresh chives

Instructions 

• Wash and dry the potatoes. Using a sharp knife, carefully slice down the potato but not all the way through leaving the bottom part of the potato intact. Continue slicing all the way across in 1/8″ slices.
• Brush the melted ghee or butter all over the potatoes including in between each slice. Season liberally with salt, pepper and the minced garlic taking care to again get in between the slices.
• Place the potatoes on the tray of an air fryer (or in the basket) and air fry at 400°F for 30 minutes or until edges are golden brown and potato is tender. Cooking time will be slightly longer for larger potatoes.
• Remove from the air fryer, brush with any remaining melted ghee and sprinkle with the fresh chives before serving.
• These are best served warm right out of the air fryer for the crispiest result.

150 g water
37.5 g sourdough starter
150g flour
Mix and place on counter for 12 hours (cover loosely)

310g water (92 degrees F) – this is a little over a cup – half hot and half cold from Primo machine

200g leaven (the stuff on the counter)
400g all-purpose flour (good stuff)
50g whole wheat flour
12 g salt
stir to mix. Switch to wet hands. Squeeze 2-3 minutes to combine
Cover with tea towel – warm place 30 minutes
Grip from sides – pull as far as it can go
do 4 times, then 4 corners, slap and fold rounding

Cover for 30 minutes
Repeat grip and pull
Cover

2 hours later
Flour basket, dough, and work surface.
Fold over from bottom, Fold in corners
Put in basket seam side down.
Cover with tea towel for 90 minutes

Preheat oven to 500 degrees for 30-40 minutes with dutch oven inside.
Sprinkle bottom of dutch oven with cornmeal
Put dough on parchment with seams down. Cut with scissors
Put in oven, covered, and reduce oven to 485
18 minutes later, take lid off
Reduce oven to 465 and bake for 25 minutes

https://www.youtube.com/watch?v=VEtU4Co08yY

Air Fryer Option

Prepare bread same as above

Preheat air fryer to 390 F for 5 minutes
Place a few ice cubes in bottom
Line with parchment
add dough
Turn off heat and let be in fryer for 10 minutes
Reduce heat to 360 and cook for 10 minutes
Flip and continue cooking until done (probably another 10 min or so)
Thermometer should register 180 inside

Basic Single Loaf Recipe:

2 c. flour

1 tsp. sea salt (I added a little more)

3/4 c. filtered water

1/2 c. sourdough starter

I put this in my machine on the Sourdough Setting.

INGREDIENTS US CustomaryMetric 1x2x3x

• ▢2 ½ cups all-purpose flour
• ▢2 tablespoon sugar
• ▢1 teaspoon salt
• ▢1 ½ teaspoon instant yeast
• ▢1 cup sourdough discard
• ▢½ cup milk lukewarm
• ▢1 large egg
• ▢⅓ cup butter unsalted and melted
• ▢1 egg yolk plus 1 teaspoon water for egg wash or 1 tablespoon milk + 1 teaspoon honey for milk and honey wash (I didn’t do the wash)

INSTRUCTIONS 

• In a large bowl, or the bowl of a stand mixer if using one, mix all dry ingredients: all-purpose flour, salt, sugar and yeast. Stir to combine.
• Add lukewarm milk, melted butter, egg and sourdough discard, and mix until the dough forms. You can do it using the dough hook of a stand mixer for about 2 minutes, or you can do it with a spoon if you’re doing everything by hand.
• Knead the dough for 6 minutes if using a stand mixer, 8 to 10 minutes if doing it by hand. The dough should be smooth and tacky and have a good windowpane.
• Cover the dough, and let it rise for about 1 hour and 20 minutes, or until it doubles.
• Deflate the dough, punching it with your hand. In a clean surface, divide in 9 pieces, and shape each piece into a tight ball.
• To shape the rolls, fold each piece over itself until tight (about 6 to 8 folds). Pinch all ends together in the center, and place the shaped roll into a lined baking pan, pinched side facing down. For more visual information, check the video.
• Let them rise again until light and puffy. It should take about 40 minutes.
• While the shaped rolls rise, preheat the oven to 350°F, placing the rack into the middle shelf.
• Brush each roll with egg yolk wash, or milk and honey wash if preferred (the rolls at the photos were baked with milk and honey wash).
• Bake dinner rolls for 20 to 25 minutes, until they’re golden brown at the top.
• Let them cool for 10 minutes before serving.

2 cups pasta (I used gf rotini)
2 cups spaghetti sauce
3/4 cup cottage cheese and parmesan blend
1/2 cup water

Place in rice cooker and put on white rice. Cook until noodles are tender. Add mozzerella if desired.

(too much sauce at 2 cups)

• 1 (18.25 – ounce) box cake mix
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup add-ins like chocolate chips or M&M’s (if adding in sprinkles use 1/2 cup)

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
3. Mix in desired add-ins until evenly incorporated.
4. Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
5. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

1 pound elbow macaroni

Kosher salt 

One 12-ounce can evaporated milk

3 tablespoons unsalted butter

3 cups shredded mild or medium Cheddar  

1. Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook’s Note). Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
2. After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting. 
3. Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.

From: https://www.foodnetwork.com/recipes/food-network-kitchen/5-ingredient-instant-pot-mac-and-cheese-3649854