Bourekas 𝜗ৎ

 

♡ Bourekas ♡

Bourekas Ingredients... 

4 Large Russet Potatoes, Puff Pastry, Butter, Heavy Cream, Salt, Pepper, Garlic, Red Pepper, Rosemary, Sweet Paprika, Sesame Seeds, 1 Egg

To make bourekas, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Make a basic mashed potatoes, adding in your seasonings and heavy cream. Roll out thawed puff pastry and cut it into squares, then place a spoonful of your mashed potato filling in the center of each square. Fold the pastry over to form triangles or rectangles, and press the edges firmly with a fork to seal. Arrange the bourekas on the prepared baking sheet, brush the tops with beaten egg, and sprinkle with sesame seeds if desired. Bake for 20–25 minutes, or until the pastries are puffed and golden brown. 

Homemade Chicken Nuggets 𝜗ৎ

 ♡ Homemade Chicken Nuggets ♡

Chicken Nugget Ingredients...

Chicken Breast, Panko Bread Crumbs, 2 Large Eggs, 1 Cup Milk, Salt, Pepper, Garlic Powder, Celery Salt, Vegetable Oil

Tip: Double bread the chicken nuggets to make them extra crispy!

Serve with French Fries and your favorite sauce

Start by dicing up your chicken breast into 1 inch cubes, or the desired size you want your chicken nuggets. Next take 1 plate and 2 bowls- on your plate pour out your bread crumbs as well as salt and pepper to taste. In your first bowl pour your milk, and in your second crack 2 eggs and whisk. One by one- dunk your chicken nuggets into the milk, then egg, the breading. Repeat for a double-breading on your chicken. Once all your chicken nuggets have been breaded, fill a pot 3 inches tall with vegetable oil and turn to medium-high heat. Fry your chicken nuggets in small batches to keep breading from falling off or pieces sticking together. Fry until golden brown and season immediately with salt, pepper, garlic, and celery salt to ensure seasoning fully sticks to the breading. 

Homemade Gnocchi 𝜗ৎ

♡ Homemade Gnocchi ♡

Gnocchi Dough Ingredients...

2 Pounds Russet Potatoes, 1 1/2-2 Cups All-Purpose Flour, 1 Large Egg (lightly beaten), 1 Teaspoon Salt

Tip: The key to a perfect gnocchi dough is starchy potatoes!

Boil the potatoes with their skins on until they are fork-tender, about 35–45 minutes, then drain and let them cool just enough to handle before peeling and mashing or pressing them through a potato ricer. Spread the mashed potatoes on a clean work surface and let them cool for a few minutes. Add the salt, beaten egg, and 1½ cups of flour, then gently mix until a soft dough forms, adding only enough additional flour to keep the dough from being too sticky. Divide the dough into 6–8 pieces, roll each piece into a rope about ¾ inch thick, and cut each rope into 1-inch pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges. Bring a large pot of salted water to a gentle boil and cook the gnocchi in batches. Once they float to the surface, let them cook for another 30–60 seconds before removing them with a slotted spoon. Toss the cooked gnocchi with your favorite sauce and serve immediately.

Lemon Gnocchi with Grilled Chicken 𝜗ৎ

♡ Lemon Gnocchi with Grilled Chicken ♡

Gnocchi Ingredients...

1 Package of Gnocchi or View My "Homemade Gnocchi" Recipe, 1 Large Lemon, 1 Shallot, Minced Garlic, Salt, Pepper, Olive Oil, Butter, Heavy Cream, Parmesan

Grilled Chicken Ingredients...

Chicken Breast, Salt, Pepper, Garlic Powder, Olive Oil

Start by bringing a large pot to boil with water and a sprinkle of salt, put in your gnocchi, and allow to cook for around 8-10 minutes or until gnocchi has risen to the surface and softened. Remove your gnocchi from the water and drain. Put your gnocchi back into the original pot you were cooking with and put a healthy serving of butter and olive oil. Add your heavy cream and stir consistently. Add salt, pepper, minced garlic, and the juice of half a lemon. Zest the rest of your lemon. While your gnocchi is being prepared- season your chicken breast with salt, pepper, and garlic powder and grill until golden brown and white on the inside. Squeeze the other half of your lemon onto the chicken while cooking to keep it juicy. Serve with parmesan.

No Pork Charcuterie Board 𝜗ৎ

♡ No Pork Charcuterie Board ♡

Charcuterie Board Contents...

Cheese: Double Creme Brie, Smoked Gouda, Goat Cheese

Meats: Smoked Turkey, Beef Salami

Fruits: Green Grapes, Raspberries, Dried Figs or Apricots

Extras: Butter Crackers or Toasted Baguette Slices, Honeycomb, Dark Chocolate, Cornichons or Olives

Dips: Raspberry Jam, Honey

Assembly Tips: Work from largest to smallest pieces on your board. Place any cups first, then work inwards. Fresh herbs work as great decoration. Arrange cheeses, then meats, and then your extras. Feel free to fill any gaps how you'd like or add/subtract ingredients

Shakshuka Sumac Bison 𝜗ৎ

♡ Shakshuka Sumac Bison ♡

Shakshuka Ingredients...

6 Large Tomatoes, Fresh Garlic, Olive Oil, Salt, Pepper, Paprika, Cumin, 3 Large Eggs, Feta Cheese, Cilantro

Sumac Bison Ingredients...

Bison Sirloin, Salt, Pepper, Garlic, Sumac, Olive Oil, Butter

Serve with Pita Bread

Peel and quarter 6 tomatoes. Heat your pan up to medium-high heat and add olive oil as well as garlic until fully heated. Once your pan is hot, add in your tomatoes and allow to simmer down into a sauce. Add in salt, pepper, and cumin and allow to continue simmering down. Once your shakshuka has reached a sauce-like consistency, crack 3 eggs ontop. The eggs should be cooked to sunny-side up with a runny yolk. Remove pan from heat and top with crumbled feta cheese and chopped cilantro.

While your shakshuka is cooking- season your bison with salt, pepper, garlic powder, and sumac. Let rest for 10 minutes before searing both sides to golden brown. Baste evenly with butter and allow to rest for 5-10 minutes before cutting into cubes and topping it onto your shakshuka.

Maple Glazed Skirt Steak 𝜗ৎ

 ♡ Maple Glazed Skirt Steak ♡

Maple Skirt Steak Ingredients...

Skirt Steak, 1/2 Cup Maple Syrup, Soy Sauce, Worcestershire Sauce, Hot Sauce, Salt, Pepper, Paprika, Minced Garlic, Red Pepper Flakes, Rosemary

Tip: The type of maple syrup you use- for this recipe I used Vermont maple syrup from Trader Joe's

Served with Corn, Greens, or Potato Side

In a large bowl- combine 1/2 cup of maple syrup, worcestershire sauce, soy sauce, hot sauce and mix. Then stir in your salt, pepper, paprika, minced garlic, red pepper flakes, and rosemary. Put your skirt steak into a large container and pour your mixture onto the steak- making sure the entire steak is covered. Allow to sit for a minimum of 1 hour to a maximum of 12 hours (overnight) Do not let sit longer than 15 hours as the maple syrup may make the meat to tough rather than tender. Sear your steak evenly on both sides until golden brown, baste evenly with butter, and remove from the pan. Allow the steak to rest for 5-10 minutes before serving.