https://www.inthekitchenwithbecca.com/work daily 1.0 2019-01-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548461016543-HLU6GZNKXWCUBN7FFDS6/20615623_10155771903458814_4631729653213815916_o.jpg Home https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548545335126-UMK37T4WBJE04DMVYO66/image-asset.jpeg Home https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1500493507030-YI3RDBKQJ98B2JVD4024/IMG_6434+%281%29.jpg Home https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548463505205-21MOY3HLA0KX4M5MS8A3/IMG_7642.jpg Home https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548462588102-9WXQ63GRXVEZ3XQU621Z/35922967_10156623822118814_3001127764087537664_o.jpg Home https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548462795716-LRG5F23KZF0H4DUYSZG4/44035704_10156881414668814_3982290515755270144_o.jpg Home https://www.inthekitchenwithbecca.com/new-index daily 0.75 2019-07-05 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548545755908-DLNJ496A0IXP3TU5DSZD/image-asset.jpeg Meal Plans https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1562369753740-NDRORBL7MY1M85SHC6DC/A1D658AD-3B36-4AC1-BADE-5BA3922C0373.JPG Meal Plans Smoked Pit Beans https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1558900405881-CILXZ96F1JY9ALH1MJ4P/B7D6ED23-B669-48D9-A905-29FC0E4E80C4.JPG Meal Plans Oven Kebob Bowls https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1555192881532-NDE49L26EGOHLA96ALOH/IMG_4545.JPG Meal Plans Clam Chowder https://www.inthekitchenwithbecca.com/new-blog daily 0.75 2021-10-21 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548456896618-K59WW15EQ216I3V0B7PL/image-asset.jpeg The Blog https://www.inthekitchenwithbecca.com/new-blog/2021/10/21/apple-cider-doughnut-cake monthly 0.5 2021-11-13 https://www.inthekitchenwithbecca.com/new-blog/2020/1/19/id-like-to-be-under-the-green-in-a-vegetables-garden-in-the-shade monthly 0.5 2020-01-19 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1579460454860-YRS9F0SUK0LQUGJOUQYA/AAAB0954-CC94-4431-A0E8-E2E08D2F618C.jpeg The Blog - I'd Like to Be Under the Green, in a Vegetable's Garden, in the Shade - PB&J Oats Takes: 5 Minutes Makes: 1 Serving Mise: ½ cup Old Fashioned Oats, ½ TBS Flaxseed, ½ TBS Chia Seeds, ½ tsp cinnamon, pinch of salt, 1/3 cup coffee, ¾ cup Almond Milk, 1 Tbs Maple Syrup, 1 Tbs Peanut butter, couple drops Vanilla, 2 cups Frozen Mixed Berries, 1 Tbs Sugar, 1-2 Tbs Peanuts Make the Syrup 1. Put 2 cups of Frozen Mixed Berries in a pot with a splash of water and set to medium heat. Once the berries begin to warm, add 1 Tbs of sugar. Cook until berries are soft and liquid begins to thicken. Remove from heat, cool, and store in an airtight container. Make the Oatmeal 1. Add oats, flaxseed, chia seed, cinnamon and salt to a small pot. Mix. 2. Combine coffee and almond milk in a cup and then pour over oats. Place pot on medium heat 3. Add Maple Syrup, Vanilla, and Peanutbutter. Stir until smooth. 4. Cook until oats are soft and oatmeal is beginning to thicken 5. Pour into bowl, top with peanuts and 1 Tbs of the Berry Syrup https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1579460490736-DKBPJEZBUP3UJV73BPKY/A000DDFF-7B89-400E-8444-9080E3C96BFE.jpeg The Blog - I'd Like to Be Under the Green, in a Vegetable's Garden, in the Shade - Blueberry Almond Oats Takes: 5 Minutes Makes: 1 Serving Mise: ½ cup Old Fashioned Oats, ½ TBS Flaxseed, ½ TBS Chia Seeds, ½ tsp cinnamon, pinch of salt, 1/3 cup coffee, ¾ cup Almond Milk, 1 Tbs Maple Syrup, couple drops Vanilla, 1 very ripe banana, 1/3 cup blue berries, 1 handful of almonds. 1. Add oats, flaxseed, chia seed, cinnamon and salt to a small pot. Mix. 2. Cut up banana and place over oats 3. Combine coffee and almond milk in a cup and then pour over oats. Place pot on medium heat 4. Add Maple Syrup and Vanilla, stir. Mash banana chunks using spoon as you stir 5. Cook until oats are soft and oatmeal is beginning to thicken. Turn off heat. Add blueberries and stir. 6. Pour into bowl, top with chopped almonds https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1579460511857-VECKL9NCCNZAN8BSY4R0/65938759-D3C4-4ADB-926F-7C2A85F1C126.jpeg The Blog - I'd Like to Be Under the Green, in a Vegetable's Garden, in the Shade - Banana Walnut Oats Takes: 5 Minutes Makes: 1 Serving Mise: ½ cup Old Fashioned Oats, ½ TBS Flaxseed, ½ TBS Chia Seeds, ½ tsp cinnamon, pinch of salt, 1/3 cup coffee, ¾ cup Almond Milk, 1 Tbs Maple Syrup, couple drops Vanilla, 1 very ripe banana, 1 handful walnuts 1. Add oats, flaxseed, chia seed, cinnamon and salt to a small pot. Mix. 2. Cut up banana and place over oats 3. Combine coffee and almond milk in a cup and then pour over oats. Place pot on medium heat 4. Add Maple Syrup and Vanilla, stir. Mash banana chunks using spoon as you stir 5. Cook until oats are soft and oatmeal is beginning to thicken. Turn off heat. Pour into bowl, top with chopped walnuts https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1579460533394-TL4M3K3JJ5H75PUD2L60/3F3B740E-D02D-405C-8494-61D344FE36F8.jpeg The Blog - I'd Like to Be Under the Green, in a Vegetable's Garden, in the Shade - Epic Avocado Toast Takes: 10 Minutes Makes: 1 Serving Mise: 1 Large, or two small, slices of seeded bread, ½ avocado, 5 cherry tomatoes, 1 Tbs spicy hummus, 2 eggs, 1 Tbs butter, 1 radish, 1 lime wedge, salt, pepper, broccoli sprouts 1. Use ½ of your butter to toast your seeded bread in a pan. Once bread is toasted, add in other ½ of butter to pan, melt, and add eggs. Cook them sunny side up. 2. While eggs are cooking, spread toast with hummus, add sliced avocado, quartered tomatoes, and sliced radish. 3. Top with cooked egg and sprouts https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1579460558903-RXZCR10TCNB8BQH5V74O/14A818D1-F7A2-48FC-8E0F-41CA85384AF2.jpeg The Blog - I'd Like to Be Under the Green, in a Vegetable's Garden, in the Shade - Savory Sumac Veggie Jumble Takes: 35 minutes Makes: 2 Servings Mise: Olive Oil, ½ cup sweet potato, 1 large carrot, ½ cup green bell pepper, ½ zucchini, ½ red onion, 2 Garlic cloves, 1 cup pearled couscous, 2 cups vegetable broth, 1 oz Bread cheese, salt, pepper, parsley, oregano, cumin, sumac. 1. Preheat oven to 425*F and line a baking tray with aluminum foil. Drizzle foil with olive oil 2. Dice all vegetables into consistent or similar sized cubes and add to tray, drizzle with olive oil, season with spices (I sprinkle each spice over all veggies and mix at the end) 3. Bake for 25 minutes, mixed halfway through. 4. While Veggies and baking, cook couscous according to box instructions, using the broth as your water. 5. Once veggies are cooked and couscous is ready, put oven in Broil, High 6. Cube the bread cheese and sprinkle over vegetables. Broil for 3-5 minutes or until bubbly and golden brown 7. Add couscous to bowl, top with roasted veggies, top with sprouts or greens https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1579460579916-F2F70LA7654IRMLFER6O/E420D5FB-70E8-4007-ACC3-40F4901AA96B.jpeg The Blog - I'd Like to Be Under the Green, in a Vegetable's Garden, in the Shade - Enchilada Bowls Takes: 30 minutes Makes: 4 Large bowls Mise: Mixed greens, quinoa, vegetable broth, very firm tofu, drained and pressed, chili powder, garlic powder, paprika, parsley, cumin, 1 can tomato paste, 3 Tbs butter or butter substitute, 1 packet spicy taco seasoning, sour cream, shredded cheddar cheese, 1 onion, 1 bell pepper, pumpkin seeds. 1. Make Quinoa according to box instructions, using broth as water 2. Thinly slice onion and bell pepper. Add to a large pan, on medium high heat, with two Tbs of butter. Cook & Caramelize, takes about 5-10 minutes. 3. Add tofu to fajita vegetables and break until resembled ground beef. Season with salt, pepper, chili powder, garlic powder, paprika, cumin, and parsley. Cook for a few additional minutes. Remove from pan into a bowl or Tupperware container to briefly cool. 4. Add emptied pan back to heat, add tomato paste and packet of taco seasoning. Stir constantly and begin to cook, 1-2 minutes. Add in ½ cup of water or broth and whisk until smooth. Cook for 3-5 minutes, adding more water to maintain a pour-able consistency. 5. Plate: begin with a foundation of mixed greens, then top with quinoa, fajita and tofu mix, enchilada sauce, sour cream, cheese, and pumpkin seeds. Enjoy https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1579460602999-E3CSZQAU30VVHQIVCF9F/B3DF9E20-C9F2-4BFC-ABEE-21CD3CF9A7BF.jpeg The Blog - I'd Like to Be Under the Green, in a Vegetable's Garden, in the Shade - Dairy-Free Spinach and Ricotta Ravioli with Marinara Takes: 2 Hours Makes: 12 Servings (double batch) Mise: 8 eggs, 3 cups 00 Flour, 1.5 cups Semolina flour, Salt, Olive Oil, 1 Large Bag of Spinach, 2 8oz containers of Kite-Hill Dairy-Free Ricotta Cheese, 1 yellow Onion, 3 Cloves of Garlic, 1 cup of dairy-free Parmesan cheese, 3 Tbs of dairy-free butter, Marinara sauce of choice. Make the Pasta 1. Add in flours to the bowl of a Standing Mixer plus a large pinch of salt. Combine. Make a well in the middle of flour 2. To the well, add in your eggs plus a tablespoon of olive oil. 3. Using a dough hook, mix the dough on medium until dough comes together and makes a dough. Continue to mix for an additional 5-7 minutes, or until dough is smooth, not sticky, and bounced back when lightly poked. Cover completely with plastic wrap and allow to rest for 20 minutes. Make the Filling 1. In a large pan, add 2 Tbs of dairy free butter to melt. While melting, finely dice onion. Add to pan. Finely mince garlic and add to pan. Cook until both are translucent, 5-7 minutes. 2. Chop spinach into small pieces. Add to pan and cook, 3-5 minutes. 3. Set mix aside to cool for about 10 minutes. 4. Once cooled, add in both containers of ricotta and 1 cup of shredded parm. Season with salt, Pepper, and Nutmeg (optional). Mix thoroughly. 5. Set in fridge to cool. Once cooled, place in a pastry or gallon ziplock bag. Trim corner off and tie top to prepare for use. Shape & Bake Ravioli 1. Prepare pasta sheets by taking a section of your dough, laminating it, and putting it through your pasta sheeter until it’s thinned about 6 times (see this recipe for step by step directions on how to do this: ) 2. Lightly flour work surface with semolina flour and place sheet on surface. Cut sheet in half and place on half above the other. Trim until identical size. 3. On the sheet in-front of you, squeeze quarter sized blobs of filling onto sheet, spacing each blob about an inch or so away from the next. Continue until you fill the sheet. 4. Take your finger or small brush and dip slightly into water. Dampen the blank spaces around the filling blobs. 5. Take the blank pasta sheet and gently lay over the sheet with the filling. Use your fingers to press down sheet onto the damp, blank pasta areas. This will encase your filling in pasta. 6. Use a fluted pasta cutter to cut out ravioli into squares. Place squares on baking sheet dusted with semolina flour 7. Repeat until all pasta and filling it used. 8. Boil ravioli in heavily salted water for 3-4 minutes, and place in pan with warm marinara and butter. Toss to coat and combine, Serve with extra parm. Enjoy! https://www.inthekitchenwithbecca.com/new-blog/2019/12/3/thanksgiving-leftover-recipes monthly 0.5 2019-12-08 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1575835511101-ICEHQLB580QL9PS38T1N/691AB34C-B3EC-4F41-9244-6356A528F1B6.JPG The Blog - Thanksgiving Leftover Recipes - Monica Geller Approved Leftover Sandwiches Leftovers Being Used: Turkey, Stuffing, Gravy, Cranberry Sauce, Bread Takes: 10 Minutes Makes: 1 Giant Sandwich Mise: 2 slices of sourdough bread, chilled gravy, leftover turkey sliced, stuffing, sliced apples or cranberry sauce, provolone cheese slices, butter 1. Take two pieces of sourdough bread and butter the outside of the bread. Turn slices over on your board and begin assembling sandwich 2. Throw the healthy angel on your shoulder out of the room and smear the gravy on each slice of bread, as if it were mayo or mustard. Then, layer turkey slice(s), stuffing crumbles, Option for those who are incorrect and don’t like cranberry sauce: add thinly sliced apples, then provolone cheese. On other slice, add cranberry sauce on top of gravy. join two slices 3. Use a pan, on medium heat, to toast your sandwich until bread is golden, cheese is melted, and sandwich is heated all of the way through. Cut into two halves and enjoy! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1575835480823-QZG37DAL1LLY9WAGA5F6/51DD893F-A8F2-4355-8256-8BB4F02B1877.JPG The Blog - Thanksgiving Leftover Recipes - Turkey and Wild Rice Soup Leftovers Being Used: Turkey, Carrots, Celery, Mushrooms, Fresh Herbs, Stock Takes: 45 minutes Makes: 6 Large Servings Mise: 1 pound shredded turkey, 1 1/2 cups dry wild rice blend, 6 carrots, chopped, 3 stalks celery, chopped, 2 medium shallots, chopped, 6 cups low-sodium chicken broth or turkey stock, 2 tablespoons chopped fresh thyme or 2 teaspoons dried, 1 tablespoon chopped fresh sage or 1 teaspoon dried, 1/2 teaspoon crushed red pepper flakes, 2 cups fresh baby spinach or kale, 2 tablespoons chopped fresh parsley, 1 cup heavy cream or whole milk, 1/2 cup grated parmesan, plus more for serving, kosher salt and black pepper, 6 tablespoons salted butter, melted, 2 pounds mixed mushrooms, roughly torn, 2 sprigs fresh rosemary, 4 cloves garlic, smashed, zest from 1 lemon 1. Do this and follow her on instagram: https://www.halfbakedharvest.com/recipe-collections/#/collection/inbox/83591 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1575835448721-GYGZJMGBCEDF3M2UH4UT/268BB8A1-FADC-41BD-8666-856B5130909B.JPG The Blog - Thanksgiving Leftover Recipes - French Onion Soup Leftovers Being Used: Onions, Fresh Herbs, Charcuterie Cheese, Leftover Stuffing Bread, Stock Takes: 6 Hours Makes: 8 Servings Mise: 8-10 Onions, Large Dutch Oven, Olive Oil, 1/2 cup butter, Thyme, Rosemary, 2 Bay Leaves, 6-8 cups of stock, 1 cup Dry White Wine, Salt, Pepper, Leftover bread, 1 cup of fontina, gouda, or Gruyère cheese, shredded. 1. Slice all of your onions thinly. Use goggles if your eyes are sensitive to onions! 2. To a large dutch oven, add 2-3 Tbs of Olive oil and 1 stick of butter, melt together. Add in your onions 9you may need to add in batched). Add in 1 tsp of salt, stir. Once onions begin to cook, turn burner to low and let simmer for 5 hours. 3. Once onions are golden brown, add in 1 cup of dry white wine. Let cook for 3-5 minutes. Then, add 6-8 cups of stock, 1 large sprig of thyme, 1 sprig of rosemary, 2 bay leaves. Cook for an additional 30-40 minutes 4. Ladle soup into oven safe crock, top with a toasted slice of bread, cover in shredded cheese. 5. Broil on high until cheese is bubbly and has brown spots. 6. Cool briefly and serve https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1575835418187-R8VX131HPIFGTSKOXVAV/EE969406-12AC-4D12-8A72-A93C7D33BF33.JPG The Blog - Thanksgiving Leftover Recipes - Turkey Pot Pie Leftovers Being Used: Turkey, Carrots, Celery, Onions, Gravy, Pie Crust, Garlic, Stock, Herbs Takes: 20 minutes Makes: 1 Family Sized Pot Pie Mise: 1 Pie Crust, 3-4 cups shredded turkey, 1 large onion, 2 large carrots, 2 celery stock, 2 cloves garlic, 1/2 cup frozen peas, 1.5 cups leftover gravy, 2 Tbs butter 1. In a large pan, melt butter. Meanwhile, dice onion, carrots, and celery. Then, add to pan and cook until translucent. Add in garlic, cook for 2 minutes. 2. While veg is cooking, shred leftover turkey until you have about 3-4 cups. Once veg is done, add in turkey and frozen peas. 3. Add in leftover gravy and toss until gravy, turkey, and veg is combined. Salt and Pepper to taste. Also add any chopped herbs you have left over; I added thyme, sage, parsley, and rosemary. 4. Add to pie dish that’s safe to go in the freezer for a while and let cool. 5. Roll out pie crust. Place on top of veg and gravy mix. Crimp edges. Place in freezer for 10 minutes. 6. Carefully cover with plastic wrap and then aluminum foil. Date and label the outside of the foil, freeze for unto 3 months! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1575835387384-GYLG4KRLIFI2W6W35WE1/01AC9C8D-5007-488E-AE81-6E70950DD943.JPG The Blog - Thanksgiving Leftover Recipes - Shepard’s Pie Leftovers Being Used: Mashed Potatoes, Carrots, Celery, Garlic, Onions, Fresh Herbs, Charcuterie Cheese Takes: 2 hours Makes: 10 Servings Mise: 1 3lb London Broil cut of Beef, 1 Large Onion, 2 Large Carrots, 2 Celery Stocks, 1 cup frozen peas, 3 garlic cloves, 3-4 cups mashed potatoes, 2 eggs, 1 cup grated parmesan cheese, salt, pepper, parsley, sage, rosemary, thyme, leftover gravy or butter, turkey stock, and flour. 1. Cut the london broil up into small cubes, discarding any gristle. 2. Heat a large pan, on medium high heat, and then brown the meat cubes. 3. Dice large onion, carrot, and celery. Add to meat. After 5 minutes, add 3 garlic minced garlic cloves. Once vegetables are translucent, remove meat and veg from pan, letting any fat or juices remain in pan. 4. If not using leftover gravy, add 4 tablespoons of butter into the pan and let melt. Then, once melted, add in 1/4 cup flour into the pan and whisk continually until mix is smooth. Cook paste for 3-4 minutes, or it begins to brown. Then, add in warm leftover stock until desired thickness. Add in meat and veggies, plus frozen peas. Salt and Pepper to taste. Also add any chopped herbs you have left over; I added thyme, sage, parsley, and rosemary. 5. Meanwhile, mix leftover mashed potatoes with 2 eggs, 1/4 cup flour, and 1 cup of parmesan cheese, salt and pepper. 6. Add in meat mixture to 9x13 pan, top with mashed potato mix. Make at 400* for 30-45 minutes, or until top is golden brown. 7. Let cool and serve! This can also be saved and put in the freezer! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1575835355754-WUOJYY1RQC64W4OKDMWL/C0CE6B81-906E-4889-804E-903BED3A2D95.JPG The Blog - Thanksgiving Leftover Recipes - Meatloaf Leftovers Being Used: Stuffing, Fresh Herbs Takes: 10 minutes Makes: 1 Large Meatloaf Mise: 2lbs of ground beef, salt, pepper, 1 cup stuffing, 1 egg 1. Add ground beef, egg, stuffing, salt, pepper, and any leftover herbs you have into a bowl 2. Use your hand to mix thoroughly, until stuffing has totally integrated into meat (5-10 minutes) 3. Pack Meat mix into a freezer safe loaf pan, Cover with plastic wrap and then foil. Label and date it. Save in freezer for up to 3 months!. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1575835145293-NDFSJ2GSK3VYZ10BL7BU/327ACA78-2A58-4091-B755-EC122B5AA701.JPG The Blog - Thanksgiving Leftover Recipes - Turkey Carcass Crab Bait Leftovers Being Used: Turkey Carcass Takes: 2 Minutes Makes: As many crabs as you can catch Mise: Turkey Carcass, Access to crabbing location, Ring bot, bait cage, bouy, crabbing line, the grit of a december crabber 1. Save turkey carcass, giblets, and gizzards 2. Put them in your bait cage 3. Throw them into the ocean 4. Catch Crabs 5. Eat Crabs https://www.inthekitchenwithbecca.com/new-blog/2019/11/15/venison-recipes-to-fawn-over monthly 0.5 2019-11-17 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024171959-645CF5Z80WBWLCZQOO97/Adjustments.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024226001-CMO9EPU7KD6ZO2S7M9MC/Adjustments.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024262574-E1LX5RJ1XRLTKA525B0I/Adjustments.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024284638-R42K31YNCZMRL13HCFJ5/IMG_5725.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024318234-DYBXH7V7Z1EBRJ22VP30/IMG_5853.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024337204-6CBAMQ2J6HSIX0BT6PNQ/IMG_5769.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024364419-Y3G1MCIFKLIR31XQSHUX/IMG_5856.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574026725172-A5UKCIZ3MPE9QI81KVQ0/2DEAAB0D-E41A-48B1-B0E6-8C805889A325.jpeg The Blog - Venison Recipes to Fawn Over - Osso Bucco Sunday Gravy Takes: 5-6 Hours Makes: 48 oz of the best red sauce you’ve ever had Mise: 4 28oz Cans of Whole Sane Marzano Tomatoes, 1 Whole Yellow Onion, 2 Carrots, 4 Cloves Garlic, Olive Oil, 1 Parmesan Rind, 2 Tbs Tomato Paste, 1/4 cup Dry Red Wine, 2 Fresh Roma Tomatoes, 1 Bunch of Basil, 1 Bunch of Fresh Oregano, 3 1.25 inch thick cuts of bone-in osso bucco (shin), 2 beef short ribs, 2 Italian sausages, water. *You do NOT need salt for this recipe. The sauce gets so concentrated I do not add any salt and only a little bit of pepper. Sear Your Meat: 1. In a large Dutch oven, drizzle olive oil and turn to medium high heat. Then, Sear your Osso Bucco and Short Rib cuts on all sides. once golden all over, remove from pan and set aside. Make Your Base: 2. Add chopped white onion to pan and use a wooden spoon to scrape the brown bits of meat from the bottom of the pan. Once the onion begin to turn tranlscent (about 4 minutes), add in 4 cloves of chopped garlic and 1 Tbs of chopped fresh oregano. Cook for 2 minutes, stirring constantly. Then, add 2 Tbs of Tomato paste and cook, stirring constantly, for 2 minutes. Deglaze your pan with the red wine, making sure to remove any left over bit from the bottom of the pan. Getting it Simmering: 3. Add in all of your cans of tomatoes and use your wooden spoon to break up the whole tomatoes. Once those have been broken up, add your whole, peeled carrots, your parm rind, your seared meat, and your fresh tomatoes. Make sure all submerged materials are fully covered by tomatoes. Add water if needed. Bring to bubble and reduce to low heat. Let cook for 5 hours. Note: The whole carrots are to add sweetness and control the acid in the concentrated tomatoes, the parm rind is to season the sauce, and the whole tomatoes act as a timer and a water release for the sauce. As they cook, they release their juice so the sauce doesn’t become over concentrated and you know your sauce is done when the fresh tomatoes are totally falling-apart cooked. 4. 30 Minutes before your 5 hours are up, add in your sausages wholes and submerge in sauce. Finish: 5. When your sauce is done, remove your meat (making sure to separate your meat and the bones/inedible bits), carrots, and parm rind (if there’s any of it left). 6. Add in chopped fresh basil and oregano. Finish in a pan with fresh cooked pasta, pasta water, and butter. Serve with slow cooked meat and enjoy! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024501330-8OT19CH4WIWTH7ROPDUC/IMG_5956.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024506373-7D0EBK8SRAOWG16GTNK7/IMG_5966.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024531425-CJ5TE83Q22VJJI3VRFQR/IMG_5972.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024534135-JMAIA3PEFZLYNHF25DKW/Adjustments.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024645023-0X0ICETMW7F41KLVTTCQ/IMG_6031.jpeg The Blog - Venison Recipes to Fawn Over - Scotch Eggs Takes: 90 minutes Makes: 6 Scotch Eggs Mise: 1 lb ground Venison, 8 oz pork breakfast sausage, 2 Tbs Fresh Chopped Rosemary, 2 Tbs Fresh Chopped Sage, 1 Tbs Fresh Chopped Parsley, 1/3 cup Italian bread crumbs + 1 cup for breading, 1/3 cup half and half, salt, pepper, 6 high quality eggs + 2 for breading, whole grain or english mustard, 2 Tbs mayo, sharp cheddar cheese, gerkins, 5 cups of frying oil, 1 cup flour. Soft Boil Your Eggs: 1. Add 6 eggs to a pot of room temp water. Bring to boil and boil for 5-6 minutes. Immediately plunge into ice water bath. Let rest in ice bath for 15 minutes. Then, peel under cold water. Return to ice water until assembly. Make Your Sausage: 2. Add 1 lb ground venison, 8oz sausage, rosemary, sage, parsley, 1 Tbs Salt, 1/2 Tbs of pepper to bowl of standing mixer. Mix with a paddle attachment for about 2 minutes. Then, add in 1/3 cup of Italian bread crumbs and turn mixer back on. Slowly drizzle in half and half. Mix on medium for additional 3-4 minutes until mixture is completely combined. Wrap Your Egg: 3. Take a soft boiled egg and soft pat dry. Then, take about 6oz of sausage mix and flatten in your hand. Place Egg in center of flattened sausage and gently encase egg in sausage. Add more sausage, if needed. Once it resembles a small dino egg, place on a plate and repeat with the rest of eggs and sausage. Place in fridge once done. Prep to Fry: 4. Bring 5 cups of frying oil up to 375* in a high walled dutch oven or pot. Bread: 5. Set up a breading station by adding 1 cup of flour to a cake pan, season with salt and pepper and mix, add 2 eggs and some half and half to a smaller, high walled, bowl, and finally add 1-2 cups of Italian bread crumbs into a second cake pan. 6. Take your sausage covered eggs and first dredge in flour, then dip into and cover with egg, and then place in italian bread crumbs and completely cover. Repeat with rest of eggs. Fry and Serve: 7. Fry your scotch eggs in 375* oil, 3 at a time, for 7-10 minutes. Season with salt and pepper once it’s out of the fryer. 8. Serve with white cheddar cheese, gerkins, and an aoili made out of equal parts of mustard and mayo. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024602156-VG8TNN7E49G0W3DACT76/IMG_6003.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024608443-XXIMJO773UH1ZLZWZ2RZ/IMG_6007.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574024616759-1ASFS8GF278IFVG4TNRZ/Adjustments.jpeg The Blog - Venison Recipes to Fawn Over https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574025187850-AO3MG6O16729W34H7F3W/086769C0-A7BE-45B9-AEA8-2B95467F4987.jpeg The Blog - Venison Recipes to Fawn Over - Venison Burger Takes: 30 minutes Makes: 3 Large Burgers Mise: 1 Lb 80/20 Ground Venison Mix, 3 slices white cheddar cheese, 1 yellow onion, 4 pieces of bacon, arugula sprouts, dill pickle slices, mustard, mayo, 3 Brioche buns Make Your Fancy Toppings: 1. Pan fry bacon until crispy. Once done and bacon is removed, add in thinly sliced onion into bacon grease pan and cook until caramelized. Remove onions from pan, leaving any drippings in pan. Make Burgers: 2. Form venison into 3 equal balls and shape into thick burger patties. Season top with salt and pepper. 3. Bring bacon/onion pan to medium high heat. Add drizzle of olive oil, if needed. Once hot, add burgers, seasoned side down. season top sides and cook for 3-4 minutes. 4. While burgers are cooking, toast your buns. 5. Flip burgers, add cheese slice, and cover with a lid. Let cook for another 2-3 minutes. Assemble: 6. Spread mayo and mustard on toasted buns. Place pickles on bottom bun, followed by the burger. Layer with caramelized onions, bacon, sprouts, and top bun. 7. Devour. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574026764850-JKN7DZ3XTI3Q5ATTY5AL/2711D444-0171-4601-9381-A4901911AF71.jpeg The Blog - Venison Recipes to Fawn Over - Chili Mac Takes: 60 minutes Makes: Big Pot of Chili Mise: 1 lb of 80/20 ground venison mix, 1 lb ground beef, 1 yellow onion, 4 cloves of garlic, 2 medium spiced peppers, like Poblano or Anaheim, 2 jalapenos, 2 Tbs of Tomato Paste, Chili Powder, Smoked Paprika, Sumac, Aleppo Pepper, Cumin, Cayenne, 1 Bottle Lager, 1 28oz Can Crushed Tomatoes, 16oz chicken stock, Salt, Pepper. Optional: Cheese, Sour Cream, Pasta. Make Your Base: 1. In a large dutch oven, drizzle olive oil and begin to brown meat. Once mostly cooked, add diced yellow onion, chopped garlic, and pepper, reduce heat to medium, half cover with lid. Note: this helps the vegetables release their water which helps you scraped the delicious bits off of the bottom of the pan and also begin to layer the flavors of the soup Spice: 2. Once the onions are translucent and released the majority of their liquid, add in spices. This is mostly to taste but here’s what I use, in order of most amount added to least: Chili powder, Smoked Paprika, Cumin, Aleppo, Sumac, Cayenne. Stir in and cook with meat for 3-5 minutes. Then, add in 2 Tbs of tomato paste and cook for 2 minutes, stirring constantly. Simmer: 3. Deglaze pan with bottle of lager. Add can of crushed tomatoes and chicken stock. Bring to boil, reduce to simmer. Cook until reduces, thick, and perfect (30-60 minutes). 4. Serve as is or over pasta and topped with cheese and sour cream. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574025161376-L1Y9XRY395JU33EOB7RJ/01FF6480-00EE-47AE-8247-7044EBE366D1.jpeg The Blog - Venison Recipes to Fawn Over - Seared Rosemary + Garlic Backstrap Takes: 20 minutes Makes: 2 Large Servings Mise: 1/2 of back-strap, trimmed, salt, pepper, 3 Tbs butter, 2 rosemary sprigs, 2 cloves of garlic. 1. Bring back strap up to room temp. Season liberally with salt and pepper. 2. Heat a pan to medium high and drizzle with olive oil. 3. Sear meat on one side, cooking for 3-4 minutes, flip and sear on other side. 4. After 3 minutes, add butter, whole rosemary spring, and whole garlic cloves. Baste meat in butter until seared on all sides and internal temp is about 125* 5. Remove from heat and allow to rest for about 10 minutes. Slice and serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1574025125476-3VI653DVWWF25ZTVN75M/CA5AE730-B791-4C57-ACCF-AB360D097F98.jpeg The Blog - Venison Recipes to Fawn Over - Marinated Backstrap Takes: 12 hours inactive, 20 active Makes: 2 Large servings Mise: 1/2 Backstrap, Salt, Pepper, Garlic Powder, Onion Powder, Brown Sugar, Paprika, Cayene, Olive Oil, Soy Sauce, Whole Rosemary Springs, Whole Sage Sprigs, butter. Marinade 1. In a Food Saver bag, add in back strap, heavy pinch of salt, pepper, garlic powder, brown sugar, paprika, cayenne pepper. Add in 2ish tbs of Olive oil, 1 Tbs Soy sauce, 2 sprigs of rosemary, and 2 sage sprigs. Roll meat into marinade until fully covered. 2. Remove air and vacuum seal. Set in fridge and let marinade overnight. Prep: 3. For dinner the next day, remove from marinade and pat dry. Keep liquid. Season with Salt and Pepper and let come to room temp. Cook: 4. Heat a pan to medium high and drizzle with olive oil. 5. Sear meat on one side, cooking for 3-4 minutes, flip and sear on other side. Sear on all sides and internal temp is about 125* 6. Remove from heat and allow to rest for about 10 minutes. Sauce: 7. While your meat rests, Add your marinade to pan, on medium heat, and cook down by half. Finish with 1-2 Tbs of butter, season with salt and pepper. 8. Slice meat and serve with pan sauce. https://www.inthekitchenwithbecca.com/new-blog/2019/10/21/starter-guide-to-soup-season monthly 0.5 2019-10-21 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1571693997203-T9743AVZOK2KKWEGQET4/2B1643E8-56EE-4E45-ACD5-44E15D9DD904.jpeg The Blog - A Beginners Guide to Soup Season - Tomato Soup Takes: 30-45 minutes Makes: 10-12 Servings Mise: 1 Large Onion, 2-3 Carrots, 3 Cloves of Garlic, 2-3 Tbs Tomato Paste, 2 Cans of Crushed Tomatoes, 20oz water, 2 Tbs Better Than Bouillon, 2 Tbs Olive Oil, 1/3 Cup Half and Half or Milk 1. In a large pot, drizzle in olive oil. Then, add 1 diced onion and 2-3 diced carrots. Let cook for about 5 minutes then add diced garlic. 2. Add Tomato paste to vegetables and stir constantly for 2-3 minutes. Add in cans of tomatoes. Fill cans half way with water and pour that into soup. Add in 2 Tbs of Better Than Bouillon. Bring to Boil, reduce to simmer. Cook for 30-45 minutes. 3. Turn off heat. Use an Immersion Blender to blend soup until very smooth (about 3-5 minutes). Add in Half and Half, taste, season, Serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1571694323315-Q2T6EOLQWJWEEZB0652M/image-asset.jpeg The Blog - A Beginners Guide to Soup Season - Soup Bread Takes: 6-7 Hours Makes: 1 Big Loaf of Bread Mise: 600 grams all-purpose flour (about 4 cups, lightly packed and leveled off), 2 cups lukewarm water (between 90˚-110˚F), 1½ tablespoons salt, 1 envelope dry active yeast. 1. Do This: https://www.youtube.com/watch?v=91ZXVw58Ths&t=1s https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1571694429792-5Z1ZWRGQF68EOQ0SD68G/6AA2B325-35D7-4F3B-A71A-9E6BA8938091.jpeg The Blog - A Beginners Guide to Soup Season - Roasted Autumn Vegetable Soup Takes: 1 hr 30 mins Makes: 1 Large Pot of Soup Mise: 1 Large Acorn Squash, 1 Red Onion, 2 Sweet Potatoes, 4 Cloves garlic, 3-4 Carrots, 2 Golden Beets, Fresh Thyme and Rosemary Sprigs, 4 Tbs of Olive Oil, Salt, Pepper, 1/2 Cup Half and Half, 1-2 Tbs of Better Than Bouillon, 3-4 Cups of Water 1. Preheat the Oven to 400*F 2. Line a Large Baking Sheet with Alluminum Foil. Drizzle with Olive Oil 3. Prep your selected vegetables and chop into large cubes. You can leave the garlic whole. Place on tray. Season liberally with salt, pepper, thyme, and rosemary. 4. Roast for 45-60 minutes, or until vegetables are golden brown 5. Remove vegetable from tray and place in large pot. Add 3-4 cups of hot water with 1-2 Tbs of better Than Bouillon (depending on how many veggies you have). 6. Use an Immersion Blender to blend the veg and broth together until your soup is very smooth (this takes about 5 minutes) 7. Add in 1/2 Cup Half and Half. Season to taste. Serve with Molasses Bread. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1571694226754-YIYU0NDBEQLEIZKI1RQW/2BB3955A-A346-4206-AC7F-BD56657788E3.jpeg The Blog - A Beginners Guide to Soup Season - Molasses Seeded Bread Takes: 6-7 Hours Makes: 1 Large Loaf Mise: 2 Cups of Bread Flour, 2 Cups of Whole Wheat Flour, 1 Cup of Rye Flour, 3 Tbs of Molasses, 2 Cups of Lukewarm Water, 1 1/2 Tbs Salt, 1/2 Cup Pumpkin Seeds, 1/2 Cup Sunflower Seeds, Flaky Sea Salt Use the same steps and process as the Soup Bread but: 1. Add 3 Tbs of Molasses to the water and yeast mix 2. Use 2 Cups of Bread Flour, 2 Cups of Whole Wheat Flour, 1 Cup of Rye Flour 3. Before putting your loaf into the oven, top with pumpkin seeds, sunflower seeds, and flaky sea salt Bread Process: https://www.youtube.com/watch?v=91ZXVw58Ths&t=1s https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1550535516760-Y3OHMC1NCLPI00FSS7IK/image-asset.jpeg The Blog - A Beginners Guide to Soup Season - Fall Beer Chili Takes: 1 1/2 Hours Makes: 10-12 Servings Mise: 1lb Lean Ground Beef, 1lb Ground Bison, 1 White Onion, 1 Green Bell Pepper, 1 Pablano Pepper, 1 Anaheim Pepper, 3 Tbs Tomato Paste, Salt, Pepper, Paprika, Chili Powder, Cumin, Garlic Powder, Onion Powder, Cayenne Pepper, Aleppo Pepper, Sumac, 1 28oz Can Diced Tomatoes, 1-2 Tbs Better Than Bouillon, 1 Lager Beer Notes: Aleppo Pepper gives a bit of sweetness with heat while Sumac gives a good savory smokiness without heat. Both are optional but both are delicious. 1. In a Large Pot, add 1 lb Lean Ground Beef and 1 lb Ground Bison to pan and mix together. Turn stove on Medium-High and brown meat, breaking up as you stir. 2. While meat is browning, dice 1 large White Onion and all of your peppers. Once the meat is browned, add your diced veggies to the pot. Turn heat onto medium low and partially cover with lid. 3. Season meat and vegetables with 3 Tbs Chili Powder, 1.5 Tbs Cumin, 1 Tbs Paprika, .5 Tbs of Aleppo pepper, Garlic Powder, Onion Powder, and Ground Sumac plus 1 tsp Cayenne(only if you want very spicy chili). Salt and pepper to taste.Stir and cook for 2-3 minutes to slightly cook spices. 4. Add in small can of Tomato Paste, stir to combine. Cook, while stirring constantly, for 2-3 minutes. Then, add full bottle of lager, 1 28oz can diced tomatoes. Fill tomato can halfway with chicken broth and add to pot. Bring mixture to boil then reduce to simmer. Cook for 30 minutes, add more seasoning as needed, and serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1571688608990-XXUZWRUWPPTRPE8YXNA2/image-asset.jpeg The Blog - A Beginners Guide to Soup Season - Corn Bread Muffins Takes: 30 minutes Makes: 12 muffins Mise: 1/2 Package of Bob’s Red Mill Corn Muffin Mix, 1 Egg, 1.25 cups of Whole Milk, 1/4 cup butter. Honey and room temp butter for serving. 1. Prepare per package instructions but swap out oil for melted butter and water for whole milk. 2. Bake just before serving so muffins are still warm. Have butter and honey on the side. https://www.inthekitchenwithbecca.com/new-blog/2019/10/12/fall-feast-smoked-brisket monthly 0.5 2019-10-13 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1570985663937-HGMRW9BSTSRWJFUDUGAX/image-asset.jpeg The Blog - Fall Feast: Smoked Brisket The Completed Plate https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1570985600599-4EDARWFWA1CH0790VD33/CD680842-6486-48F9-8FF0-8D321F5D73E8.JPG The Blog - Fall Feast: Smoked Brisket - Smoked Brisket Takes: Aprox. 18 hours Makes: A epic amount of Brisket Mise: Full Flat of Brisket, Salt, Pepper, Garlic Powder, Apple Cider Vinegar, Butcher’s Paper, Aluminum Tray, Cooler, Famous Dave’s Signature Spicy Pickles Since each smoker is different, this will be a general recipe. Please research the different brisket methods for your smoker for the best outcome. Notes + Directions: This recipe is simple but takes a lot of time. Essentially, what you are going to do is season the brisket with a ton of salt, pepper, and garlic powder and smoke it with hard woods, like hickory, mesquite, or pecan, for 1 hour per pound or until the brisket reaches 203*F. It’s incredibly helpful to use a probe/corded meat thermometer so you can always keep an eye on the internal temp without having to open your smoker. Optional: You can spray the meat with apple cider vinegar every 60-90 minutes for peak moisture and flavor. Around halfway, wrap the brisket in butcher’s paper to help avoid the dreaded meat plateau. This is where the meat stalls out and doesn’t rise in temperature. This happened to me and it took four hours for the meat to start rising in temp again. All you can do is have patience and stick it out but wrapping the brisket helps avoid this. Once your brisket finally reaches 203*F, you’ll wrap it up and put it in an empty cooler to rest for 2-3 hours. Yes. 2-3 hours. Trust me, just do it. It’s worth it. Cut it against the grain to slice and make sure you have plenty of people to “Oooh” and “Ahhh” when you cut. Serve on trays lined with butcher’s paper, your favorite bbq sauce, paper towels, and pickles. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1562358493517-WPHYX3MGGNMLEZF8UFA5/66DB1931-46F0-48A1-BE37-80E52A298CDB.jpeg The Blog - Fall Feast: Smoked Brisket - Smoked Jalapeno Poppers Takes: 2 hours Makes: 20 Poppers Mise: 10 Jalapenos, 1 Block Cream Cheese, 1 Cup Shredded Cheddar Cheese, Onion Powder, Garlic Powder, Dried Parsley, Salt, Pepper, 20 stripped of regular bacon, tooth picks. 1. Prep the Jalapenos by putting them in half length wise and de-seeding them using a spoon. Set them aside. 2. Mix the cream cheese, shredded cheddar, onion powder, garlic powder, dried parsley, salt and pepper together. 3. Fill the jalapenos with the cream cheese mix. Wrap in a bacon slice. Secure with a toothpick. 4. Cook in smoker for 60-90 minutes or until bacon is crisp. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1570986125244-DQIO2YNMDQ6FCBVIK77F/5A9F704A-D516-4510-97D2-AC05780DF8FA.JPG The Blog - Fall Feast: Smoked Brisket - Apple Cider Bourbon Takes: 8-10 Hours Makes: 3/4 a Gallon of Cider Mise: 8-10 Medium sweet apples (We use a mix of Jonagold, honey crisp, and granny smith), 1/2 cup sugar, 1 tsp salt, 2 cinnamon sticks, Bourbon. Prep Your Apples: 1. Rinse and core your apples. For a true brown cider, remove the skin as well. You can also leave the skin on to add a reddish tint to your cider. 2. Roughly cut apples into large cubes/chunks and add to slow cooker. Make Cider: 1. Once you have all of your apples in your slow cooker, add 1/2 cup sugar, 1 tsp salt, and two cinnamon sticks. Stir. 2. Add water to slow cooker to cover apples 3. Cook on High for 8-10 hours. 4. Strain apple solids out and return cider to slow cooker to keep warm Make Drink: 1. Add 1 shot of Bourbon to whiskey tumbler, Add ladle of Hot Cider, Mix. Optional: Garnish with a sprinkle of cinnamon and an curled apple peel https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1570985565901-R0I0XD2XHD9I9UAIMSO7/22ABE56A-C4AD-48E5-859F-B5EA5AA2DD46.JPG The Blog - Fall Feast: Smoked Brisket - Cornbread Muffins Takes: 30 minutes Makes: 12 muffins Mise: 1/2 Package of Bob’s Red Mill Corn Muffin Mix, 1 Egg, 1.25 cups of Whole Milk, 1/4 cup butter. Honey and room temp butter for serving. 1. Prepare per package instructions but swap out oil for melted butter and water for whole milk. 2. Bake just before serving so muffins are still warm. Have butter and honey on the side. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1570908851364-ATSFFVKX8FHATKXPVIUL/image-asset.jpeg The Blog - Fall Feast: Smoked Brisket - S’mores Brownies Takes: 90 minutes Makes: 20 brownies Mise: 2 bags of Ghirardelli Brownie Mix, 2/3 cup dark roast coffee, 2/3 melted butter, 2 eggs, salt, 1 Tbs of Vanilla, 1 tps Cinnamon. 1 Large jar of marsh mallow cream, 1/2 cup butter, aprox. 1 cup of powdered sugar, 2 tsp vanilla, 1 packet of graham crackers Make the Brownies 1. Prepare brownies per package instructions but swap oil for melted butter, water for dark roast or hazelnut flavored coffee, add a large pinch of salt, 1 Tbs of Vanilla, and 1 tsp cinnamon. Make the Marshmallow Topping: 1. Take 1 stick of softened butter and add to a stand mixer. Beat until beginning to lighten and fluffy. Add in marshmallow cream and beat until combined and smooth. Add in vanilla, mix until combined. Add in powdered sugar and mix until your referred frosting texture. 2. Add marshmallow frosting to brownies. Crush graham crackers over top. Cut and serve! Note: Stock photo is used https://www.inthekitchenwithbecca.com/new-blog/2019/9/4/winner-winner-chicken-dinner monthly 0.5 2019-09-08 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1567955548646-ZJRL5ZBIEIWY7IBLIRA9/3DBC16FD-2946-4081-86CC-375F3A3EC0A4.jpeg The Blog - Winner Winner Chicken Dinner - Herb Roasted Chicken + Veggies Takes: 20 minutes Active, 2 Hours Inactive Makes: 4-6 Servings Mise: 3 lb Chicken, 1/2 cup butter, parsley, sage, thyme, rosemary, lemon, salt, pepper, olive oil, 1 onion, 4 garlic cloves, 2 large leeks, 10-12 carrots, roast pan (I use a 4 qt cast iron dutch oven), meat thermometer. 1. Preheat the oven to 425*F and take the chicken out to come to room temp (30-60 mins). Make the Herb Butter 2. Take 1/2 cup of softened butter and place in a bowl. Chop handful each of rosemary, sage, and parsley and add to butter bowl. Strip handful of thyme twigs and add leaves to bowl. Add 1 Tbs of Salt, 1/2 Tbs Pepper, the juice of large lemon wedge, and a drizzle of olive oil. Mix to combine. Set Aside. Note: if you want an extra citrus flavor, also add lemon zest Prep the Vegetables 3. Peel the carrots and remove the tops and bottoms. Cut carrots into preferred shape- I like about an inch long Rolling Cut shapes. Just make sure they’re all about the same length/width so they’ll cook at the same time. Note: Got some crazy carrots? Make the tops thick and short and the bottom’s longer. This will help even out the cook time. 4. Remove the very bottom and dark green tops of the leeks. Cut in half lengthwise, then into 1/2 inch half moons. 5. Place all vegetables into dutch oven. Drizzle with olive oil. Season with salt and pepper. Set aside. Prep the Bird 6. Take the chicken out of wrapping, remove giblets (save for other recipe or give to good dogs for dinner), and place chicken on paper towels. Dry completely. Then, place on vegetables in dutch oven. 7. Using your fingertips, begin separating the chicken skin from the breast by sliding your fingers under the skin starting from the cavity and moving up. Avoid breaking the skin! 8. Once the skin is separated, take a handful of herbed butter and place it under the skin. Spread it over the breast by holding the skin closed and smoothing the ball onto of the skin (it makes sense once you do it once!) Repeat until breasts are fully covered. Use rest of the butter to cover the top of the full chicken. 9. Fill the cavity with half of a lemon, half of an onion, stemmed herbs of your choice, and two garlic cloves. Season everything with salt and pepper, place whole stemmed herbs around chicken and in veg, and wedge as much garlic as you’d like in veg. Cook the Chicken 10. Cook the chicken for 15 minutes at 425* then reduce heat to 350* and cook until thickest part of bird reads around 155*F. Then, remove from oven and let rest for 20 -25 minutes. Chicken will continue to heat to 165* while out of the oven but then settle, lock in the juices, and become absolutely perfect. 11. After chicken is out of the oven for about 5 minutes, place bird on serving tray, remove vegetables, discard the whole herbs and cavity fillings. Place dutch oven on stove to make pan gravy. 12. Once biscuits, gravy, and beans are done, cut chicken, serve, and enjoy! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1567955487779-CO9QM22VFBHUO64SDI1M/1BD22FE9-1148-4743-852D-615D3A96D216.png The Blog - Winner Winner Chicken Dinner - The Perfect Pan Gravy Takes: 15 minutes Makes: So. Much. Gravy. Mise: Dutch Oven from cooking chicken with chicken, veg and herbs removed. Keep all pan drippings in! 1/4 cup flour, 3-4 cups of chicken stock, 1/2 cup milk, salt, pepper. 1. Heat the pan drippings in your pan on medium heat then add in 1/4 cup flour. Using whisk, whisk constantly until flour is incorporated. When, continue whisking for 2-4 minutes while flour cooks making sure to scrape up all of the cooked on bits from the pan. 2. Slowly add warm chicken stock, while continuing to whisk, until gravy is smooth and almost thinned out. Continue to cook and stir for 2-4 minutes, gravy will continue to thicken. 3. Once gravy is cooked, covers the back of a spoon, and no longer tastes of flour, add in milk, generously season with salt and pepper. Pour into gravy boat. Serve. *stock photo is used https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1567955677057-6TVLAWY3U38SROEZTBDI/7F12C0B0-D78D-4755-BFCA-B7D09DE5BE80.png The Blog - Winner Winner Chicken Dinner - Bon Appetit’s Buttermilk Biscuits Takes: 35 minutes Makes: 12 Biscuits Mise: 2½ teaspoons baking powder, 2 teaspoons kosher salt, 2 teaspoons sugar, ¼ teaspoon baking soda, 3½ cups all-purpose flour, plus more for surface, 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing, 1 1/4 cup chilled buttermilk. Follow this amazingly perfect recipe: https://www.bonappetit.com/recipe/bas-best-buttermilk-biscuits Note: I use a bit more buttermilk https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1567637779724-MON4O483FP4WJNVGKRSR/image-asset.jpeg The Blog - Winner Winner Chicken Dinner - Steamed Green Beans Takes: 15 minutes Makes: 4-6 servings Mise: Aprox 1 lb of green beans, steamer basket, butter, pepper. 1. Place water in a pot, add about an inch of water. Bring to boil. 2. Rise green beans and remove any shriveled or bad beans. Snap ends off of beans. Place in a steamer basket 3. Place steamer basket in pot, cover for 10-15 minutes or until beans are just tender. Serve as is or toss with melted butter and black pepper. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1567637821615-MLEN8LFKD3XIHBS52U0A/image-asset.jpeg The Blog - Winner Winner Chicken Dinner - Blackberry Jam Takes: 15-20 minutes Makes: Aprox 8 cups Mise: 6 cups Blackberries, rinsed and drained, 1 package of Low Sugar Sure-Jell, 3 cups of Sugar, Salt, Lemon. I use Sure-Jell Low Sugar and follow the recipe pretty exactly. https://www.myfoodandfamily.com/recipe/060546/surejell-for-less-no-sugar-needed-recipes-strawberry-jam Note: I add about 1 tsp of Salt and the Juice of a large lemon wedge to enhance flavor. https://www.inthekitchenwithbecca.com/new-blog/2019/8/27/final-feast-of-summer-salads-and-seafood monthly 0.5 2019-08-31 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1567207690966-1HH1GAFTMFPPCYXVG7U3/F8F40ACC-C9E3-463D-A7B3-990C2A067912.jpeg The Blog - Final Feast of Summer - Salads and Seafood - Classic Crab Roll with Potato Salad Takes: 1 hours Makes: 2 large rolls, 1 big batch of salad Mise: 1 lb of fresh crab meat, Brioche hot dog rolls, 4 Tbs salted butter, fresh parsley, 1 shallot, lemon, garlic, salt, pepper. 3 lbs of potatoes, 1/2 cup mayo, 3-4 Tbs mustard, 6 hard boiled eggs, 1 white onion, parsley, dried dill, pickle juice, salt, pepper, celery salt, salt, pepper, garlic powder, onion powder. Potato Salad: 1. Peel potatoes. Cut into 1/3 inch cubes. Boil in salted water until soft. Remove from water and cool. 2. Cut hard boiled eggs in half and remove the yokes, putting them into a mixing bowl. Using a fork, break up yokes until they’re finely pebbled. Add in mayo, mustard, 1 Tbs of pickle juice, salt, pepper, garlic powder, onion powder, celery salt, dried dill, and fresh chopped parsley. Mix to combine. Set aside. 3. Chop egg whites, dice onion, chop parsley. Add them to bowl with cooled potatoes. Stir to combine. Season. Cool. Serve. Crab Rolls: 1. Melt butter in medium sauce pan. Meanwhile, dice shallot and crush garlic clove. Once butter has melted, add in shallot and garlic. Cook for 5-8 minutes, medium heat. 2. Meanwhile, toast buns. 3. Once butter sauce is browned and shallots are cooked, remove garlic clove. Add crab meat, season with salt a pepper. Add in chopped parsley and a squeeze of lemon. Place in toasted bun. Serve and enjoy. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1567207784139-6S7LP3094DVHIZYDVLFG/A5FB3F61-83C1-4E9D-86E2-FCE08E8D5B5B.jpeg The Blog - Final Feast of Summer - Salads and Seafood - Coconut Shrimp + Sweet and Spicy Aoili Takes: 20 Minutes Makes: 2 Large servings Mise: 1 lbs raw shrimp, de-veined and peeled, 1/2 cup shredded, unsweetened coconut flakes, 1/4 cup Panko bread crumbs, salt, pepper, garlic powder, paprika, 2 eggs, avocado or high smoke point oil, 1/2 cup mayo, sriracha, cumin, honey 1. In a large, high walled pan, add 1/4-1/2 inch of oil. Heat on medium high. 2. Combine coconut flakes, panko, salt, pepper, garlic powder, and paprika together in a bowl. Set aside. 3. In a smaller bowl, add the two eggs and a spash of water. Mix with a fork. 4. Dry off peeled and de-veined shrimp on a paper towels. Then, dip shrimp into egg, followed by placing it in the coconut mix to thoroughly coat. Set on plate while you prepare the rest of the shrimp. 5. Add prepared shrimp to heated oil, cook until golden brown on each side (3ish minutes). Then, set on paper towels for 30 seconds- 1 minute to drain. Salt and Pepper. 6. While shrimp is cooking, add 1/2 cup mayo to a bowl, 1 Tbs (or more) of Sriracha, to your taste, add garlic powder and cumin, and then add 1/2 tsp of honey. Stir to combine. 7. Serve shrimp with sauce and asparagus. Enjoy. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1567207944109-SOLPLK6ZJK5QHLTJ7ZHQ/724D5655-892F-454E-9D55-C95EF626BE42.jpeg The Blog - Final Feast of Summer - Salads and Seafood - Parmesan Crusted Halibut Takes: 20 Minutes Makes: 2 Servings Mise: 2 Servings of Halibut, salt, pepper, grated or shredded Parmesan cheese, sour cream or unflavored Greek yogurt, Panko bread crumbs, paprika, dried parsley, garlic powder, lemon wedges, olive oil. 1. Preheat oven to 425* 2. Mix together 3-4 Tbs of your Parm, 3-4 Tbs of Panko, salt, pepper, paprika, dried parsley, and garlic powder together in a bowl. 3. Line a baking sheet with foil. drizzle with olive oil. Place halibut on sheet, season with salt and pepper. Cover top with 1 Tbs of Sour Cream. 4. Pick up halibut and place sour cream side down into parm/panko mix and press down gently. Repeat with second serving. 5. Place back on sheet and cook for 15-18 minutes. Serve with lemon wedges and broccoli. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1567208274597-XSC2SPVNLO4D8U9C2TWB/8D34BE04-E2F5-4591-AA99-7BF41CEA0B28.jpeg The Blog - Final Feast of Summer - Salads and Seafood - Tortellini Pesto Pasta Salad Takes: 20 minutes Makes: 6 Sevings Mise: 1 package of 3 cheese tortellini, basil pesto sauce, 8 oz fresh mozzarella, 2-3 roma tomatoes, pine nuts or cashews- roasted and salted, salt, pepper. 1. Bring water to a boil, salt the water, then cook tortellini according to package instructions. Drain, drizzle with olive oil, cool in fridge. 2. Dice tomatoes and mozzarella cheese into bite sized pieces. Add them to a large bowl. 3. Add in cooled pasta to bowl, followed by cashews/pine nuts. Add 3-4 Tbs of Pesto. Salt and Pepper. Stir to combine. Serve chilled. Enjoy! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1563113314027-00PLCF5JLDA3ATXHM2PP/2E98931B-D7D3-40E6-9939-8349683B0A3D.jpeg The Blog - Final Feast of Summer - Salads and Seafood - Greek Orzo Salad Takes: 20 minutes Makes: 12 servings Mise: 1 1/2 cups orzo pasta, 1 cup olives, 1 cup crumbled feta cheese, 1 cup cucumber, 1 cup tomato, 1 cup grilled vegetables, 1 cup chicken, 1/2 cup onion, olive oil, oregano, salt, pepper. 1. Prepare orzo per box instructions. Set aside to cool. 2. Dice vegetables and shred chicken. 3. Combine cooled pasta with vegetables, drizzle with olive oil, season with salt, pepper, and oregano. https://www.inthekitchenwithbecca.com/new-blog/2019/8/23/burger-bliss-the-labor-day-guide-to-deliciousness monthly 0.5 2019-08-27 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1566753060483-H487UAODUUQ2QPYR7XQM/79D803F7-9B5C-47C3-9A89-20230E7FB702.jpeg The Blog - Burger Bliss; the Labor Day Guide to Deliciousness - Double Down, Animal Style Takes: 20 minutes Makes: 2 Giant Burgers Mise: 1/4 c Mayo, Ketchup. Sriracha, Pick Relish, Salt, pepper, Garlic Powder, Vinegar, Sugar, Cumin, 1lb 80/20 ground beef, Brioche Buns, Onions, Pickles, Tomatoes, Lettuce. Make Animal Style Sauce: 1. Combine 1/4 c mayo, large dash of ketchup, large dash of Sriracha, dollop of pickle relish, salt, pepper, garlic powder, 1 tsp white vinegar, pinch of sugar, dash of cumin. Set Aside. Make the Burgers: 0. Portion a pound of 80/20 ground beef into 4 balls, let come to room temp. 1. Heat skillet or grill to medium high 2. Prep preferred burger veggies - slice onions, wash lettuce, cut pickles, etc 3. Toast Brioche buns 4. Once grill pan is hot, grease with butter. Grab a beef ball, heavily season with salt, and smash on skillet until thin patty. Cook until caramelized, season with salt and pepper, flip, cook until done. Assemble: 1. Bottom bun, sauce, pickles, burger, sauce, burger, onion, tomato, lettuce, sauce, top bun. Devour. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1566753096560-F1FZ9450A5WOBYHYZSDZ/96EBBDEC-EE02-4001-889F-03B0A32C01D5.jpeg The Blog - Burger Bliss; the Labor Day Guide to Deliciousness - Southwestern Bison Burger Takes: 35 minutes Makes: 2 Giant Burgers Mise: 2 Large Haas Peppers, 1 Lb Bison, Butter, 1/4 c flour, 3 cups milk, 1 cup sharp cheddar, 1 cup pepper jack cheese, Salt, Pepper, Cayenne Pepper, Lettuce, Onions, Pickles, Brioche Buns. Make a Fire Roasted Pepper Queso: 1. Fire Roast two large Haas peppers (place over fire on gas stove or grill until skin is completely blackened), cool, remove charred skin, half, remove seeds, dice. 2. Portion a pound of Bison into 4 balls, let come to room temp. 3. Make a Béchamel sauce by melting 4 Tbs of butter in a pot then add 1/4 cup of flour, whisk to combine and continue whisking for 2-3 minutes to start flour cooking. 4. Slowly add in 2-3 cups of milk, while stirring constantly. Cook for 3-5 minutes or until there is no taste or grit of flour. Add more milk if it gets too thick. 5. Add in 1 cup of sharp cheddar cheese and 1 cup of pepper jack cheese. Stir until combined. Heavily season with salt, pepper, and a dash of cayenne pepper. Add peppers. Stir. Set aside on low heat Make the Burgers: 1. Heat skillet or grill to medium high 2. Prep preferred burger veggies - slice onions, wash lettuce, cut pickles, etc 3. Toast Brioche buns 4. Once grill pan is hot, grease with butter. Grab a bison ball, heavily season with salt, and smash on skillet until thin patty. Cook until caramelized, season with salt and pepper, flip, cook until done. Assemble: 1. Bottom bun, lettuce, burger, onion, pickle, 1-2 Tbs Queso, burger, onion, pickle, queso, top bun. Devour. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1566753207504-R77R16IO3GAXXHLM5WPZ/9CEC42B9-1B70-430A-A346-0A8F4BA62478.jpeg The Blog - Burger Bliss; the Labor Day Guide to Deliciousness - The Ultimate Crab Burger Takes: 1 Hour Makes: 4 Crab Burgers Mise: 1 Lb Fresh Crab Meat, 1 Egg, Panko Bread Crumbs, Mayo, Mustard, Wustecherier Sauce, Old Bay Seasoning, Celery Salt, Parsley, Lemon. Brioche Buns, 1 Yellow Onion, Sriracha, Cumin, Garlic Powder, Butter Lettuce, Tomato. 1. Make the Crab Cakes: Combine drained crab meat in a bowl with 1/4 cup mayo, 2 Tbs mustard, a few healthy dashes of W Sauce, 2 Tbs chopped fresh Parsley, a squeeze of lemon, Salt, pepper, Celery Salt, 1 Egg, Old Bay Seasoning. Add Panko a little bit at a time until mix just comes together and can be formed into cakes. Note- This isn’t an exact recipe. I go by feel a lot so if you make this on your own, go with your senses. 2. Carmelize Onions: Thinly slice onion. Add to pan with a drizzle of oil, salt, and pepper. Cook on medium until a deep brown. 3. Make Sriracha Mayo: Combine Mayo with salt, pepper, sriracha, cumin, and garlic powder to taste and spice preference. 4. Pan Fry Crab Cakes: After you form cakes into a mold, melt 2 Tbs of Butter in a Large skillet on medium heat. Once hot, gently place cakes in skillet. Cook until golden brown on bottom. Flip and repeat. Place on paper bowl after and season with salt. 5. While Cakes are Cooking, toast buns. 6. Assemble: Butter Lettuce on bottom bun, slice of tomato, crab cake, camerlized onion, sriracha mayo. 7. Serve with salad or oven fries and enjoy https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1566753248916-UU81V47M6GPH02EM9T0O/A05978F2-883C-4AF8-A81E-EB47D375DAFA.jpeg The Blog - Burger Bliss; the Labor Day Guide to Deliciousness - Crispy Skin Salmon Burger Takes: 30 minutes Makes: 2 Servings Mise: 2 Square 4 oz cuts of Salmon, skin on. 2 Brioche Buns, sunflower shoots, Mayo, Sour cream, 1 cucumber, Fresh Dill, Lemon, Salt, Pepper, Oil, 1 Ripe Roma Tomatoes, 1/2 small white onion. 1. Heat a non-stick pan to medium. Season Salmon heavily on both sides with salt and pepper. Then, place skin side down in pan and cook for about 10-12 minutes. 2. While Salmon is cooking, make sauce: Combine 2 Tbs of Mayo, 4 Tbs Sour Cream, 1/2 cored and peeled cucumber, minced. 1/4 white onion, minced, salt, pepper, juice of one lemon quarter, and 2-3 Tbs of minced fresh dill. Set aside 3. Thinly slice rest of onion and cucumber. Then, slice roma tomatoes. Combine all three in medium bowl. Drizzle of oil, salt, pepper, squeeze of lemon juice. Set aside. 4. Slice Brioche buns in half, toast. 5. Once Salmon skin is very crisp, flip salmon to finish cooking, 2-3 minutes. 6. Place salmon, skin down, on bottom brioche bun. Then add generous dollop of sauce, sunflower shoots, and top bun. Serve with salad on side. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1566753327517-91UJZ0IBCK752WMGFLOD/image-asset.jpeg The Blog - Burger Bliss; the Labor Day Guide to Deliciousness - Oven Fries Takes: 35 minutes Makes: 2 Large Servings Mise: 3 Red Potatoes, Olive Oil, Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Dried Parsley 1. Preheat the over to 425*F 2. Wash and dry potatoes, cut into wedges. 3. Line a sheet tray with aluminum foil, drizzle with olive oil 4. Add potatoes to oiled tray, season with Salt, Pepper, Garlic Powder, Onion Powder, Paprika, and Dried Parsley. Drizzle again with oil and toss to combine. 5. Bake in oven for 30 minutes, cool briefly, enjoy! *stock photo is used https://www.inthekitchenwithbecca.com/new-blog/2019/7/5/eur-in-for-a-treat monthly 0.5 2019-07-14 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1563113271087-B4TMLMDAEVNAW2EMWCMP/8AAAA6F0-9DA6-4F83-AA98-C5753AC7CE52.jpeg The Blog - Eur In for a Treat - Tiropitas Takes: 90 minutes Makes: 18 Mise: 1 packet of filo dough, 12 oz feta cheese, 1/2 cup melted butter, 4 oz Ricotta cheese, 2 eggs, salt. 1. Thaw filo dough per package instructions. Combine cheese, eggs, and a pinch of salt in a bowl. Melt butter. Find pastry brush. 2. Lay out full filo sheet on counter then cut into four strips. On the first strip, place 2 Tbs of filling on the bottom left of the sheet in a triangle form. 3. Brush the sheet with butter. Gently fold the filo over itself in a triangle pattern. Brush next strip with butter. Place rolled triangle on next sheet and fold again. Repeat with other strips. 4. Once all filling and filo is used, preheat oven to 350*, brush the tops of the tiropitas with butter, and bake until golden brow, about 20 minutes. 5. Let rest for 10-20 minutes. Serve and enjoy. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1563113314027-00PLCF5JLDA3ATXHM2PP/2E98931B-D7D3-40E6-9939-8349683B0A3D.jpeg The Blog - Eur In for a Treat - Leftover Orzo Salad Takes: 20 minutes Makes: 12 servings Mise: 1 1/2 cups orzo pasta, 1 cup olives, 1 cup crumbled feta cheese, 1 cup cucumber, 1 cup tomato, 1 cup grilled vegetables, 1 cup chicken, 1/2 cup onion, olive oil, oregano, salt, pepper. 1. Prepare orzo per box instructions. Set aside to cool. 2. Dice vegetables and shred chicken. 3. Combine cooled pasta with vegetables, drizzle with olive oil, season with salt, pepper, and oregano. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1563113394681-V1AMUOXCYBMB62Z46FT6/0136EC35-09CC-4AB2-BAA3-553E60E69691.jpeg The Blog - Eur In for a Treat - Tatziki + Pita Takes: 5 minutes Makes: 12 servings Mise: 2 cups unflavored Greek yogurt, 1/4 cup mayo, 1 large cucumber, fresh dill, salt, pepper. 1. Combine Greek yogurt and mayo in a bowl. 2. Slice cucumber down the middle and use a spoon to remove the seeds. Then, using a cheese grater, grate the cucumber into the yogurt mix. 3. Chop a bunch of fresh dill and add it to mix, season with salt and pepper. 4. Grill pita and serve https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1561500019250-NGVW77EB4HGAS1GQP1RE/image-asset.jpeg The Blog - Eur In for a Treat - Greek Salad Takes: 5 minutes Makes: 2 large servings Mise: 4 roma tomatoes, 1 large cucumber, feta cheese, red onion, Greek olives, olive oil, salt, pepper, dried oregano. 1. Cut tomatoes and cucumber into large chunks and add to a bowl. 2. Slice red onion thinly and add desired amount to bowl. Add olives, toss with olive oil, salt, pepper, and dried oregano. 3. Cut feta cheese into large blocks and place on top. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1563113464884-2VRIS84WSIU6078T85MI/8AA9F27E-4789-46AB-BBE0-72515B126959.jpeg The Blog - Eur In for a Treat - Aperol Spritz Takes: 2 Minutes Makes: 1 Large Drink Mise: Aperol, Prosecco, Sparkling Soda 1. In a wine glass, add 1 Tbs Aperol, 8oz Prosecco, Anne combine. 2. Add ice. Top with soda. 3. Drink until pleasantly tipsy. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1563113656573-464CPUF38HL9H40PN9RV/61F2EB31-5923-411E-8580-F09B94163033.jpeg The Blog - Eur In for a Treat - Bucket of Mojitos Takes: 5 minutes Makes: a Bucket of Mojitos Mise: 1 bucket, 4-8 long crazy colored straws, raw sugar, fresh mint, 3-4 limes, simple syrup, club soda, gold rum, white rum. 1. At the bottom of your bucket, macerate mint with sugar and juice of your limes. 2. Add in desired equal portions of simple syrup and white rum and 1.5 of that amount of gold rum. 3. Top with soda and ice. Decorate with crazy straws. Crush with friends. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1563113748659-HRR3VZO7FXPZZ68L6GIP/3A2E9F4E-C16C-4DCE-ADFA-8E29B5E52AEA.png The Blog - Eur In for a Treat - Sour Cream and Onion Pringles Takes: 5 minutes Makes: 1 can Mise: 1 hangover, 1 Jeep Wrangler, 4 exhausted women, 1 small gas station in the middle of nowhere Germany. 1. Release hungover women into gas station snack section after they’ve all gone to the bathroom. 2. Let them roam until they’ve acquired their caffeine of choice. 3. Wait until the Alpha exclaims, “OMG,” lifts a Pringle’s can into the air, and shakes it as if it were a dinner bell. 4. Wait until the rest of the women respond with their own, “omg yesssss” 5. Grab multiple cans. Pay for them as fast as possible. 6. Devour in the back of said Jeep Wrangle until rejuvenated. https://www.inthekitchenwithbecca.com/new-blog/2019/7/5/up-in-smoke monthly 0.5 2019-07-05 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1562358310304-O3V9KK1FZ3E4OYD61IVJ/F346D728-E3D7-47E4-BA30-319BFC7E9B54.jpeg The Blog - Up in Smoke - Smoked Chicken Quarters Takes: Active- 2 hours. Inactive- 24 hours Makes: 8 Chicken Quarters Mise: Water, 1 cup Sugar, 1 cup Salt, 1/2 cup Soy Sauce, 4 Bay Leaves, 1/3 cup Peppercorns, Butter, Parsley, Garlic, Shallot, 1-2 Tbs Honey. 1. In a large bowl or pot, add 1 cup salt, 1 cup sugar, 1/2 cup soy sauce, Bay Leaves, and Pepper Corns. Pour in warm water and stir until salt and sugar are dissolved. Add chicken. Marinade over night or up to 1 day. 2. In the morning, remove chicken, dry entirely with paper towels, place on platter uncovered in fridge until ready to cook. 3. Place in 200* Smoker, using wood chips of your preference (I used Apple) and smoke for 1-2 hours, or until internal temp is 150 (once removed, it till continue to rise until 165, so I pull chicken out at 150 to avoid drying out). 4. About 20 minutes before chicken is done, melt butter, parsley, crushed garlic, sliced shallot, and 1-2 Tbs of honey together and brush on chicken. Brush again once chicken is removed from heat. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1562358405167-ERCQQBTRWO0EIFINNNRR/7D776A0D-E9DE-4D35-899E-45C5B34D4542.jpeg The Blog - Up in Smoke - Pit Beans Takes: 24 hours Makes: 16 Servings Mise: 1 cup dry red beans, 1 cup dry kidney beans, 1 cup dry black beans, 2 Bay leaves, water, salt, pepper, brown sugar, apple cider vinegar, molasses, garlic powder, ketchup, bbq sauce (I used Stubbs Origional), Yellow Mustard, 6 Strips of Bacon or a Ham Hock, Bourbon, 1 Yellow onion diced, 1 bell pepper died, 1-2 jalapenos diced. 1. Add beans to colander, rinse, and pick out any bad beans. Then, in a pot, add beans and add hot water to cover. Add 3 Tbs of salt and Bay Leaves. Cover and let sit on counter overnight. 2. The next morning, drain and rinse beans. Put in a pot and add salt, pepper, apple cider vinegar, bourbon, garlic powder molasses, ketchup, bbq sauce, and mustard. Add water until beans are almost covered. Add chopped onion and peppers. Bring to boil. Taste as you go and add ingredients until to your desired taste (I prefer less sweet, more vinegar). If using a ham hock, add now. Cook for 1-2 hours. 3. Once beans have started to soften, transfer them into a sturdy alluminum tray. Place bacon on top. Add to smoker and smoke for 6-8 hours, or until beans are soft. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1562358493517-WPHYX3MGGNMLEZF8UFA5/66DB1931-46F0-48A1-BE37-80E52A298CDB.jpeg The Blog - Up in Smoke - Smoked Jalapeno Poppers Takes: 1 hour Makes: 20 Poppers Mise: 10 Jalapenos, 1 Block Cream Cheese, 1 Cup Shredded Cheddar Cheese, Onion Powder, Garlic Powder, Dried Parsley, Salt, Pepper, 20 stripped of regular bacon, tooth picks. 1. Prep the Jalapenos by putting them in half length wise and de-seeding them using a spoon. Set them aside. 2. Mix the cream cheese, shredded cheddar, onion powder, garlic powder, dried parsley, salt and pepper together. 3. Fill the jalapenos with the cream cheese mix. Wrap in a bacon slice. Secure with a toothpick. 4. Cook in smoker for 30-50 minutes or until bacon is crisp. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1562358566503-PC6TI63N1KSD54KATM1M/13116C55-4DA8-4040-ACD2-AF0C8FB4723A.jpeg The Blog - Up in Smoke - Mexican Street Corn Salad Takes: 30 Minutes Makes: 12 Servings Mise: 4 Ears of Corn, 1/4 cup Mayo, Juice of 1 Lime, 1 cup crumbled cojita cheese, 1/4 cup chipped cilantro, 1/4 tsp cayenne pepper, 1/2 yellow onion diced, 1 jalapeno diced, 1/2 red bell pepper diced, salt, pepper. 1. Either on a grill or grill pan, grill corn. Cool. Then remove kernels from cob. 2. In a bowl, mix mayo, lime juice, salt, pepper, and cayenne together. Add cheese, onion, peppers, corn. Mix. 3. Chill and Serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1562358672402-POFMYGPL60P828LEGW06/02A5F259-9760-4BBB-BA77-32EEA80BF86C.jpeg The Blog - Up in Smoke - Strawberry Galettes Takes: 2 hours Makes: 3 Medium Galettes Mise: 1 cup white flour, 1/2 cup almond flour, 1.5 Tbs sugar, pinch of salt, 1 tps cinnamon, 3 Tbs water, 1/2 cup butter. 1 lb of diced strawberries, lemon zest, lemon juice, 1/2 cup sugar, white chocolate for shaving. Do this but replace blueberries with strawberries: https://www.youtube.com/watch?v=pOsRjMgkW_k&t=124s https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1562355899158-N85QUXZ0LMSELOD2DYZO/image-asset.jpeg The Blog - Up in Smoke - Spiked Sun Tea Takes: 6-8 Hours Makes: 12 Servings Mise: 1 Sleeve of Lipton Black Tea Bags, 1 Lemon, 1 Orange, 1 Cinnamon Stick, Simple Syrup, Bourbon 1. Slice lemon and orange. Find a clear glass jug that has a lid. Add citrus slices to bottom with 1 cinnamon stick. Fill Jug with water and add lipton tea bags (Follow ratio on box). Set in the sun until tea is fully brewed. 2. Fill glass with ice, pour in Bourbon, add tea, add simple syrup if desired, top with mint Sprig. *Note: Stock Photo is Used. https://www.inthekitchenwithbecca.com/new-blog/2019/5/26/hello-summer monthly 0.5 2019-08-23 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1558900083030-WFOHIRKZEJZ1GUZJCCRB/B7D6ED23-B669-48D9-A905-29FC0E4E80C4.JPG The Blog - Hello Summer! - “Oops, We Forgot to Clean the Grill” Oven Kebobs Takes: 30 Minutes Makes: 4 Very Large Servings Mise: 1 Lbs Chicken, 1 Lbs Balsamic Rosemary Steak from Trader Joes, 1 Yellow Onion, 2 Bell Peppers, 1 zucchini, 1 pack Mushrooms, Oil, Salt, Pepper, Teriyaki Sauce of your choice. 1. Discover You Didn’t Clean the Grill before you put it away in the shed last September. 2. Dismay in your ability be an adult and treat your equipment with the basic minimum of care. 3. Consider just throwing the grill away. 4. Push this to decision to another day because you’re not a changed person. 5. Regroup. 6. Pre-heat the oven to Broil, High. 7. Cut your chicken into bite sized cubes. Place in a gallon zip lock bag and pour in teriyaki sauce until coated. Leave to marinade for 30 minutes. 8. Cut your pre-marinaded steak into cubes. Cut your zucchini into rounds, de-stem your mushrooms, cut your peppers into cubes to equal size of meat, cut onion into wedges. 9. Line Large Baking Tray in aluminum foil. Then, place an oven safe wire rack on top. Place meats in center, veggies on the side. Drizzle lightly with oil. Season with salt and pepper. 10. Place tray on top rack under the broiler. Broil until meat is charred to your liking. Remove, flip meat, place back in oven. Remove when cooked to your preference. Serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1558900109607-QEKTI1XTK7WJQCBRTZ7Y/image-asset.jpeg The Blog - Hello Summer! - Crab Burger Takes: 1 Hour Makes: 4 Crab Burgers Mise: 1 Lb Fresh Crab Meat, 1 Egg, Panko Bread Crumbs, Mayo, Mustard, Wustecherier Sauce, Old Bay Seasoning, Celery Salt, Parsley, Lemon. Brioche Buns, 1 Yellow Onion, Sriracha, Cumin, Garlic Powder, Butter Lettuce, Tomato. 1. Make the Crab Cakes: Combine drained crab meat in a bowl with 1/4 cup mayo, 2 Tbs mustard, a few healthy dashes of W Sauce, 2 Tbs chopped fresh Parsley, a squeee of lemon, Salt, pepper, Celery Salt, 1 Egg, Old Bay Seasoning. Add Panko a little bit at a time until mix just comes together and can be formed into cakes. Note- This isn’t an exact recipe. I go by feel a lot so if you make this on your own, go with your senses. 2. Carmelize Onions: Thinly slice onion. Add to pan with a drizzle of oil, salt, and pepper. Cook on medium until a deep brown. 3. Make Sriracha Mayo: Combine Mayo with salt, pepper, sriracha, cumin, and garlic powder to taste and spice preference. 4. Pan Fry Crab Cakes: After you form cakes into a mold, melt 2 Tbs of Butter in a Large skillet on medium heat. Once hot, gently place cakes in skillet. Cook until golden brown on bottom. Flip and repeat. Place on paper bowl after and season with salt. 5. While Cakes are Cooking, toast buns. 6. Assemble: Butter Lettuce on bottom bun, slice of tomato, crab cake, camerlized onion, sriracha mayo. 7. Serve with salad or oven fries and enjoy https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1558900131690-CZAAPIPGWB5I6ZETFN4Z/D93E4C1C-9233-4395-B684-0F9CF6BB51FD.JPG The Blog - Hello Summer! - Carnitas Tacos Takes: 6 Hours Makes: 12 Servings Mise: Pork Shoulder, Salt, Pepper, Chili Powder, Garlic, Garlic Powder, Onion, Onion Powder, Mustard Powder, 2 Oranges, 2 Limes, Parsley, Cilantro, Cumin, Bay Leaves. Cheddar Cheese, Pico de Gallo, Tortillas, Sour Cream. 1. Combine Salt, Pepper, Chili Powder, Garlic Powder, Mustard Powder, Cumin in a bowl. Rub onto Pork Shoulder. 2. Juice two limes, 2 oranges into slow cooker. Add 4 cloves of garlic, 1 onion, cut into wedges, 2 bay leaves into cooker. Place shoulder on top. Cook on High for 4-6 Hours. 3. Once meat is tender, remove bone and large fatty sections. Pull meat in its juices. Salt and Pepper. For crisp meat: Drain juice, place on baking sheet, and broil until crisp. 4. Make a creama- combine sour cream with salt, pepper, cumin, chili powder, and lime juice. 6. Assemble- pork, pico, créma, cheese. Enjoy https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1558900157822-3T5YOD0MGVVMYWO5C3F4/893679A2-C6B8-4740-9EE4-CDCD092CE4B7.JPG The Blog - Hello Summer! - Rosemary Steak Takes: 30 minutes Makes: 4 Steaks Mise: 4 Steaks, your preference of cut. I like NY Strip. Salt, Pepper, 2 garlic Cloves, 2 Springs of Rosemary, 2 Tbs Butter. 1. 30 Minutes before cooking, remove steaks from fridge and bring to room temp. Season liberally with salt and pepper. 2. Place cast Iron plate or skillet on grill. Once it’s medium high heat, you’re ready to cook. 3. Season once again with a little bit of salt and pepper, then sear 3-4 minutes per side. Do not touch once it’s flipped!! 4. Once each side is seared, add butter, rosemary, garlic. Base steak in herb butter until cooked to desired doneness. Take Steak off to rest minimum of 5-8 minutes. Slice and serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1558900181428-4V0BZHMKGGU7HHOSWQ4L/6E523AB5-A562-42DC-AA5E-09443257187E.JPG The Blog - Hello Summer! - Steak Cobb Salad Takes: 5 Minutes Makes: 1 Large Salad Mise: Leftover Steak, avocado, hard boil egg, cheese, honey mustard vinaigrette, tomatoes, onion, corn, cucumber, slices radish, romaine lettuce. 1. Cut produce to your liking, combine in bowl, dress with vinaigrette. Enjoy! https://www.inthekitchenwithbecca.com/new-blog/2019/4/13/clam-you-believe-its-not-butterclams monthly 0.5 2019-04-13 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1555191613783-4PRC50A2IHUIN7FK98GK/75FC1308-120B-49E9-A0DD-BB8C49C2A650.JPG The Blog - Clam You Believe It's Not Butter...Clams? https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1555191513608-LS54EZFH8OFI57837IUM/DEB3F4EE-DBE6-4356-87D7-5D8B5EBB085F.JPG The Blog - Clam You Believe It's Not Butter...Clams? - Neil’s Beach Sammy Takes: 3 minutes Makes: 1 Sandwich Mise: Everything Bagel, Cream Cheese, 1 Roma Tomato, White Onion, Sliced Turkey, Sliced Roast Beef, Spinach 1. Slice Bagel in half and liberally spread cream cheese on each half. 2. On bottom half, stack roast beef, turkey, thinly sliced roma tomato and white onion, and spinach to your tastes. Then, top with bagel top. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1555191552845-FO4X8OIAR815R3MJM7A7/23BF8615-33DB-41D8-ADBD-BF20CBEA3761.JPG The Blog - Clam You Believe It's Not Butter...Clams? - Becca’s Beach Sammy Takes: 3 Minutes Makes: 1 Sandwhich Mise: Sourdough bread, sliced. Roast beef, mayo, dijon mustard, cheddar cheese sliced thick, onion, spinach. 1. Take two slices of sourdough bread and spread with mayo and dijon on each half. 2. On bottom half, stack roast beef, cheese slices, onion, and spinach to your tastes. Then, top with other bread slice. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1555191475784-9N3Y0K05WG4TA08ACDRV/C939329E-133B-4308-AD6F-CBC1E8AE0BDB.JPG The Blog - Clam You Believe It's Not Butter...Clams? - Paella Takes: 45min -1 hr Makes: 6 large servings Mise: 4 cups of chicken broth, 1 tsp Saffron, Olive Oil, 1 medium onion, 1 bell pepper, 14 oz diced tomatoes, 3 cloves garlic, 1 1/4 c Arborrio/Paella Rice, 2 Chorizo Sausage Links, 1 lb fresh squid, 1/2 lb fresh shrimp, 20 cleaned clams, parsley, salt, pepper, lemon. 1. In a pot, heat 4 cups of chicken broth with saffron to steep. Season with Salt. 2. In a large, high walled, pan, heat 1/4 cup Olive Oil over medium-high heat. Add 1 diced onion and saute until translucent. Add 1 chopped Bell Pepper and Sliced Chorizo Sausage and cook for 3-4 minutes. Add minced garlic cloves and saute for 1 minute. Add 14 oz can of diced tomatoes, season, and let simmer for 5 minutes. 3. Pour in 1 and 1/4 cups of rice and stir until rice is thoroughly covers with the tomato mix. Slowly add broth to paella. Season. Do not stir the rice after this point! 4. After 10 minutes, place sliced squid and clams into mix to cook. Season. After another 5 minutes, add the shrimp. 5. Once the water has been completely absorbed, about 15 minutes later, remove from heat, cover, and let sit for 10 minutes fore garnishing with parsley and lemon wedges and serving. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1555191756820-2QDPSMSS33XWOE4E363L/A79766FE-56EF-4E5A-89DC-9BEA4A043FCE.JPG The Blog - Clam You Believe It's Not Butter...Clams? - Linguine and Clams Takes: 30-45 Minutes Makes: 4 Servings Mise: Salt, 9 garlic cloves, 4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces, 2 tablespoons plus ¼ cup olive oil, plus more for serving, 2 teaspoons finely grated lemon zest, ½ teaspoon crushed red pepper flakes, plus more for serving, ⅓ cup dry white wine, 2 pounds littleneck, clams (about 24) or cockles (about 32), scrubbed, 12 ounces linguine or spaghetti, ½ cup finely chopped parsley, 2 tablespoons unsalted butter 1. Do This: https://www.bonappetit.com/recipe/best-linguine-and-clams https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1555191816888-9NBTQFZMB1CX1OF1ST32/IMG_4545.JPG The Blog - Clam You Believe It's Not Butter...Clams? - Clam Chowder Takes: 45 minutes Makes: 8 Servings Mise: 20-30 clams, 2 Yukon Gold Potatoes, 1 Large White Onion, 3 Celery Ribs, 3 Cloves Garlic, 4 Tbs Flour, 4 Tbs Butter, 1/3 cup White Wine, 3 cups Whole Milk/Half and Half, Parsley, Thyme, Bay Leaves, Salt, pepper. 1. Prep the vegetables and save any skins, ends, etc: Dice Onion, dice celery, mince garlic. Cube potatoes and save in cold water to avoid oxidation. 2. Make the Stock: In a Dutch oven or Pot, add onion skins and ends, celery ends plus a rib, and garlic ends and skin plus one clove. Then, add clams and 1/3 cup water. Place lid on pot, turn heat to medium-high, and steam for 8-10 minutes until clams have opened. Remove clams from pot, separating shells from meat, discard any clams that haven’t opened. Pour remaining liquid in the pot into bowl with strainer on top to catch all vegetables. Discard vegetables, set stock aside. 3. Place pot back on stove, add 2 Tbs of butter and turn on medium heat. Add onions, celery, garlic, and potatoes. Cook for 5-7 minutes. Add 2 additional Tbs of Butter and melt. Sprinkle 4 Tbs of Flour over mix and stir constantly. Cook off flour for 2-3 minutes. Deglaze with white wine, stirring constantly. Then, then stirring, slowly add clam stock and milk. Chop clam meat into smaller pieces and add to pot. Then, Add 1-2 Bay leaves, two large whole springs of Thyme, and 1-2 Tbs of chopped fresh Parsley. Bring to boil, reduce to simmer. 4. Simmer for 15-30 minutes, or until potatoes are cooked and soup is reduced to desired thickness. Season liberally with salt and pepper, remove pay leaves and thyme sprigs. Serve and enjoy! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1555191979690-WWSR16FMW0BIXMQGUUZ4/1B559C25-B470-4683-8D6B-2E805E730F44.JPG The Blog - Clam You Believe It's Not Butter...Clams? - Seafood Curry Takes: 20 Minutes Makes: 6 Servings Mise: Vindaloo Sauce, Coconut Curry Sauce, 1 Large White Onion, 1 Bell Pepper, 2 Large Carrots, 1 cup frozen peas, 1 medium head of Broccoli, leftover shrimp, leftover squid, 20-30 clams, parsley, salt, pepper, Jasmine rice. 1. Make rice per package instructions 2. In a large pan, drizzle oil and heat to medium heat. Add diced onion, bell pepper, and carrot, cut broccoli and cook for 5 minutes. 3. Cover in half Vindaloo and Half Coconut Curry sauce. Season. Add seafood and peas. Cover and cook for additional 10 minutes. 4. Finish by seasoning and sprinkle chopped parsley. Serving over rice. https://www.inthekitchenwithbecca.com/new-blog/2019/3/22/tour-de-becca monthly 0.5 2019-04-08 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757648062-NQ1G8BTHYPND5NIZM7UY/IMG_9659.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757660719-2WLS752RV3XXN45I0F7M/IMG_9666.jpg The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757680298-1IWERZUBIQKFAFDPFDOJ/IMG_9669.jpg The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757686527-94QB3HEQ7XXITLBTABF7/IMG_9678.jpg The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757695271-K9DR85YJVLP7AULF0HWJ/IMG_9681.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757699333-Y52C20G8D34Z9DMHQQVX/IMG_9686.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757722566-ZRE2KC9UNIQ3I5MPMPEO/IMG_9732.jpg The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757826282-G8D5XVVUAKP8GKHLSAHD/IMG_9735.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757747218-4V71TJMRRT0SQ289S2EU/IMG_9729.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757886272-2YM198XKLXWWQZ061ST5/IMG_9739.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757884081-QO4D3GT3R4YHB423FSV8/IMG_9740.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757900357-L6H8DVCWEM5YVMWAVB13/IMG_9743.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757908110-1M847JI4UL6NCPF7RP5A/IMG_9744.jpg The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757915118-1FU0NXRYPKBQP4XXAECE/IMG_9745.jpg The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757999400-DG8M04YXXPAPSEZTJ46F/IMG_9768.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757975657-RC7SRAZQX39LAMVN8GLV/IMG_9763.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554757991456-5N0OT0HVOK6I9CHN68WV/IMG_9766.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758075645-EYG71132HXUUM79TX2NC/IMG_9770.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758074143-RRPOKPJDMFEYAU8HDF6T/IMG_9771.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758080680-J9MCQV4RU8XUH7NLWICD/IMG_9772.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758170425-UNV1ZIKANJTA62DR1YX3/IMG_0281.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758256527-MQBPF7BWMJL61L9984RM/IMG_0281.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758274319-GMMVW4G4C936UWQ8NJE5/IMG_0281.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758167270-0I0PR72LP7ZSX0IAH7U0/IMG_0282.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758250725-LM07L5LT47R8REME2NS8/IMG_0282.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758270806-EE6P62QB1BTCF516ZRF0/IMG_0282.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758288710-9N2L066E86LC4LY34A2S/IMG_0281.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758342901-584VDV2GRRZ0ZDDPZQP1/IMG_0282.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758276281-F7HTK8GY2YBCLKDKSDTZ/57445384531__7FA83E32-7B3D-4F09-9E70-A407552EF3E6.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758297257-AJN46P4NFIDZABVJJX4D/IMG_9793.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758317336-HCO1QAA0BVO17E7P68G3/IMG_9779.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758329298-3K3V2P2I5MBMRO6TSJ33/IMG_9783.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758346715-QDNLWM926BIUCVORIZG4/IMG_9796.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758416761-TL0US293VZ6WWPH8AA3F/8E0396B7-34E7-49BB-A170-1F1C0E67B1C6.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758436180-RF8JSOTBBCW3S6N771NL/IMG_9834.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758475606-PSA9H2AGMT15QZGRST7G/IMG_9852.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758449326-RT02ZHJ9AWYN7PT4WYW8/IMG_9841.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758457271-AQHOZ1NGFYH2EDGRM9N2/IMG_9845.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758473243-UAUHJESXM0177EVL5SWZ/IMG_9850.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758466376-UFU8TD7I4UM1C50Q8HIN/IMG_9846.JPG The Blog - Tour de Becca; My Journey Through Chicago https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1554758488853-F5EXC3LRBTZ3MA6F405U/IMG_9853.JPG The Blog - Tour de Becca; My Journey Through Chicago https://www.inthekitchenwithbecca.com/new-blog/2019/3/9/farmers-market-feast monthly 0.5 2019-03-11 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1552179802561-FTO72Y33OHKDGHGEF644/IMG_9307.JPG The Blog - Farmer's Market Feast One Whole Duck, Eggs, Sunflower Sprouts, Spinach, Bacon, Apples, Hummus, Quinoa, Salmon, Sourdough Bread, Brioche Buns, Tulips. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1552180284042-D6UZX2FS7YGFM5H4IHGC/77EEED33-C7C6-41ED-BC25-66C6A78E1AEE.JPG The Blog - Farmer's Market Feast - Roasted Duck Dinner Takes: 45 minutes active, 24 hours total Makes: 4 Servings Mise: 1 Whole Duck, Salt, Pepper, 4 Yukon Gold Potatoes, 1 Bunch Spinach, Sunflower Shoots, Lemon, 1/4c Slivered Almonds, Oil, Butter, 1 Shallot, 1 Garlic Clove, 8oz Chicken Broth. 1. The night before, prepare the duck by plucking any lingering feathers, removing the head, and gizzards. Then, heavily salt. Place on a large plate and leave, uncovered, in the fridge overnight. This helps ensure a crispy skin. 2. 1-2 hours before cooking, remove the duck from the fridge and allow to come to room temperature. Season again with salt and add pepper. Make sure to season the cavity as well. 3. Preheat your oven to 375* F. Place your duck on a roasting pan with a rack (so it’s not sitting on the bottom of the pan). Season one last time with salt and pepper (trust me, this is a big bird, you want to make sure it’s plenty seasoned), and roast for 30 minutes. 4. After 30 minutes, reduce the heat to 325* and roast until internal temperature is 140*. This took my 6 pound duck just under 2 hours. 5. Once duck is done, remove from oven and set aside. DO NOT cover in foil or lid. This will allow the steam to ruin the crispy skin! 6. Cut Yukon potatoes into wedges. Put a medium pan on medium heat and add 2 Tbs of duck fat from the roasting pan. Add potatoes. Season with salt and pepper, cook until golden brown on outside. 7. In a medium bowl, combine spinach, sunflower shoots, and slices almonds. Add a drizzle of oil, lemon juice, salt and pepper. Mix to coat greens. 8. Remove duck from roasting pan and place bird on cutting board. Then, remove all liquid from roasting pan. Spoon fat from the top so only the brown pan liquid remains. 9. Place roasting pan on burners, medium heat, and add the brown liquid back to the pan, 1/2 of one shallot, minced, 1 smashed garlic clove, and 2 Tbs of Duck Fat. Then, slowly drizzle in chicken stock. Using a wire whisk, scrape off as much residue from bottom of the pan and continue to whisk constantly until your sauce starts to form. Once sauce has reduces and coats back of a spoon, turn off heat, add 1 Tbs of butter, whisk until combined, season, and pour into bowl. 10. Remove breast from bird, cut into slices, and serve with potatoes, salad, and pan sauce. Save the duck fat!! If you reuse any of the duck, it’s great to have to use while reheating https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1552180310099-BJP25THV2OTY9FD6V6ED/50476F56-440D-4E2A-B803-73E98BDB95DC.JPG The Blog - Farmer's Market Feast - Salmon Burgers Takes: 30 minutes Makes: 2 Servings Mise: 2 Square 4 oz cuts of Salmon, skin on. 2 Brioche Buns, sunflower shoots, Mayo, Sour cream, 1 cucumber, Fresh Dill, Lemon, Salt, Pepper, Oil, 1 Ripe Roma Tomatoes, 1/2 small white onion. 1. Heat a non-stick pan to medium. Season Salmon heavily on both sides with salt and pepper. Then, place skin side down in pan and cook for about 10-12 minutes. 2. While Salmon is cooking, make sauce: Combine 2 Tbs of Mayo, 4 Tbs Sour Cream, 1/2 cored and peeled cucumber, minced. 1/4 white onion, minced, salt, pepper, juice of one lemon quarter, and 2-3 Tbs of minced fresh dill. Set aside 3. Thinly slice rest of onion and cucumber. Then, slice roma tomatoes. Combine all three in medium bowl. Drizzle of oil, salt, pepper, squeeze of lemon juice. Set aside. 4. Slice Brioche buns in half, toast. 5. Once Salmon skin is very crisp, flip salmon to finish cooking, 2-3 minutes. 6. Place salmon, skin down, on bottom brioche bun. Then add generous dollop of sauce, sunflower shoots, and top bun. Serve with salad on side. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1552180329362-207OEKQYJEIV9RK1GX20/image-asset.jpeg The Blog - Farmer's Market Feast - Leftover Duck Tacos Takes: 30 minutes Makes: 8 tacos Mise: Leftover Duck from Roast Duck, Leftover Marinade from Carne Asada Tacos last week, 8 Leftover Tortillas, 2 radishes, Whole Foods Brand prepared refried beans, 1 cup white rice, 1 bunch of cilantro, 1/2 lime, salt, pepper. 1. Take the leftover carne asada marinade from last week’s tacos and add it to a large pan, set to medium heat. Simmer until reduced into a thick sauce. 2. Take the remaining Duck Meat from roast, remove skin, and shred by hand until meat is in bite sized. 3. Add 1 cup white rice to small pot, season with salt, add 1 1/2 cup water. Bring to boil, reduce til simmer and cook for 15 minutes. Once done, add minced cilantro, juice of 1/2 lime, and salt. Stir. Replace lid to keep warm. 4. Prepare packaged refried beans per package instructions. 5. Reheat duck bit adding to pan, on medium heat, with 1 Tbs reserved duck fat. Salt and Pepper. 6. Re-heat tortillas by rolling in damp paper towel and microwaving for 30-60 seconds. (only do 3 at a time). 7. Assemble tacos: Duck, Carne Asada Sauce, Optional Salsa and Sour Cream, Radish, and Cilantro. Serve rice and beans on side. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1552180349994-WQ36BVMTV22MSCYAZRI1/image-asset.jpeg The Blog - Farmer's Market Feast - Caprese Toast Takes: 10 minutes Makes: 2 Toasts Mise: 2 thick slices sourdough bread, 2 Tbs Basil Pesto, 4 thin slices fresh mozzarella, 1 Roma tomato, salt, pepper. 1. Set oven to broil, high. 2. Spread 1 Tbs pesto on each slice of bread. Put two slices of cheese on each. Top with thinly sliced tomato. Salt and pepper. 3. Broil until cheese is melted and toast is crisp, about 5 minutes. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1552180623511-K6UM9RBPYGQ1D1G22WM8/9f474e6559c618ff329aa5e9e3294cec.jpg The Blog - Farmer's Market Feast - Salmon Quinoa Bowls Note: Photo is a Stock Photo. I forgot to take a picture Takes: 30 minutes Makes: 2 Large Bowls Mise: 2 4oz Salmon Filets, 1 cup quinoa, chicken broth, 1/2 edamame, 1 carrot, 1 radish, 1 avocado, leftover Salmon Sauce from Burgers, salt, pepper, fresh dill. 1. Rinse Quoina, prepare per package instructions using chicken broth instead of water. 2. Salt and pepper salmon on both sides, then cook in a medium pan, skin side down, until desired donness. 3. Ribbon carrots, slice avocados, thinly slice radish, steam edamame. 4. Assemble bowl: lay down half of quinoa then top with half of salmon, edamame, avocado, carrot, and radish. Top with leftover Salmon Sauce. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1552181057807-OI1D5G8PLK0FJCM3H1NC/4e1fb4e64b52552a56c7a2c808ec1842.jpg The Blog - Farmer's Market Feast - Breakfast Tacos Note: Photo is a Stock Photo. I forgot to take a picture Takes: 15 minutes Makes: 6 tacos Mise: 8 eggs, 6 strips of applewood smoked bacon, 6 tortillas, Pico de Gillo, cheddar cheese. 1. Pan fry bacon until desired crispiness 2. Scramble eggs. Salt and pepper. 3. Warm tortillas by rolling in damp paper towel and microwaving for 30-60 seconds. Only do 3 at a time. 4. Assemble Tacos: On warm tortilla, add scrambled egg, bacon, Pico, and cheese. Devour. https://www.inthekitchenwithbecca.com/new-blog/2019/3/2/mrs-world-wide monthly 0.5 2019-03-03 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1551572489583-J33HJ3VT69NTW95KQSDU/2C51967C-2CF0-4B77-B819-11564C68FE23.JPG The Blog - Mrs. World Wide - Bibimbop Bowl Takes: 30 Minutes Makes: 2 Giant Bowls Mise: 1 cup Jasmine Rice, 1 Large Carrot, 1 Large Cucumber, 3 Radishes, 2 Green Onions, 1 Zucchini, 2 Eggs, Mushrooms, White Vinegar, Salt, Sugar, Pepper, Sriracha, Sesame Oil, Soy Sauce, Neutral Oil, 1 lb Ground Beef, Garlic Paste, Ginger Paste. 1. Prep all vegetables: Using a peeler, turn carrots into ribbons. Cucumber- peel, cut in half lengthwise, use a spoon to remove seeds, slice into half moons. Mushrooms- Clean and slice. Green Onions- separate white from green, slice into slivers. Radish- make very thin slices, leave round. Zucchini- cut in half lengthwise, cut into half moons. 2. In a small pot, add 1 cup dry jasmine rice, 1 1/2 c water, and a large pinch of salt. Bring to boil, reduce to simmer. Cook for time allotted on rice package. 3. Make a Quick Pickled Radish: Add radish slices and onion whites to a small bowl. Add large pinch of salt and white sugar. Cover in white vinegar. Let sit until assembly. 4. While rice is cooking, in a medium pan, add a drizzle of neutral oil and cook carrots on medium high for 3-5 minutes then set aside. Repeat with mushrooms and zucchini. 4. Make Bibimbop Sauce: In a small bowl, add 1 Tbs Sesame Oil, 1.5 Tbs Soy Sauce, 2 tsp Sriracha sauce (use to taste), and 1 Tbs White sugar. Stir vigorously until sugar is dissolved and sauce is combined. Feel free to vary any of the measures above to go to your taste! 5. Once veg is cooked, in the same pan, add drizzle of N. Oil, 1 Tbs Garlic Paste and 1 Tbs Ginger Paste. Cooke for 30 seconds. Add ground beef and cook until brown. Once browned, deglaze pan with 3 Tbs soy sauce and ground pepper. 6. While the beef is cooking, cook two eggs sunny side up. 7. Assemble bowls: Rice on bottom, veggies and beef in sections around the bowl, spoon sauce over bowl, top with egg, onion greens, pepper, and more sauce. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1551572534858-4R4TM5UGQMI1ZKAWMBFZ/image-asset.jpeg The Blog - Mrs. World Wide - Carne Asada Tacos Takes: 45 minutes Active, 12 hours total Makes: 16 servings Mise: 3 lbs Carne Asada beef or flank steak, 1 can chilies in adobo, 4 large oranges, 2 large limes, 1 lemon, 1 white onion, 3 cloves garlic, 1 bunch of cilantro, soy sauce, Neutral Oil, dried oregano, cumin, salt, pepper, water. Toppings: Freshly grated cheddar cheese, pico de gallo, spicy mango salsa, sliced avocado, lime and chili creama, radish rounds. Tortillas: Purchase 10 Pre-made taco tortillas or HIGHLY RECOMMENDED make them from scratch! 1. Carne Asada Beef Marinade: In a Two Gallon Ziplock, add: Juice of all citrus, while can of chiles in adobo (including sauce), 1/2 onion thinly sliced, all garlic diced, 1 large handful of cilantro chopped, 3 Tbs Soy Sauce, Salt, Pepper, 1 Tbs Oregano, .5-1Tbs Cumin. water or extra citrus juice to cover. Add beef and cover with water or extra citrus juice. Leave to sit minimum of 8 hours and up to 2 days. 2. Home Made Soft Tortillas: Do this- https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/ 3. Prep the Toppings: Grate the Cheddar Cheese, make or purchase salsas (I buy the fresh salsas from Whole Foods), slice the avocado and radish. To make Lime and Chili Creama: Add 1/4 cup Sour cream to small bowl. Add zest of 1 lime, juice of half of lime, salt, pepper, and cumin to taste. Combine. 4. Making the Carne Asada: Heat a Grill Pan or Large Pan on Medium High Heat. Take beef out of bag, remove any large onion or garlic chucks, and sear on pan, cooking until medium. Repeat with all beef or flank steak.If using flank steak, make sure to let beef rest for 10-15 minutes before cutting. 5. Assemble tacos how you like! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1551573821379-T5NJX609UO9XI819AAYU/E4AD2F31-4025-4656-B666-4F40B4AA5A04.JPG The Blog - Mrs. World Wide - Baked Salmon + Garlic and Herb Risotto Takes: 35 Minutes Makes: 4 Servings Mise: 1 whole filet Salmon (Coho if my favorite), 1 1/2 c Arborio Rice, 1/2 white onion, 2 large garlic cloves, Dried Italian Seasoning, 1 bunch of Broccolini, Butter, Salt, Pepper, 48 oz Chicken Stock. 1. In a large pot, bring chicken broth to boil, then reduce to simmer. Note: I use Better Than Boullion, stock concentrate. Not only is it delicious but I can almost instantly make more stock if my Risotto needs more. 2. Preheat oven to 400*F . Line a baking sheet with aluminum foil. Debone Salmon filet and cut into four servings. Season with Salt and Pepper. Drizzle oil on pan, lay salmon skin side down. Wait to put in oven when Risotto is half way done. Cook for 15 minutes for well done salmon. 3. In a large, high walled, pan, add drizzle of oil, 1/2 white onion finely diced, 2 garlic cloves, minced, and rice. Cook on medium heat until rice begins to toast. Add 2 Tbs of Italian seasoning. 4. Add a ladle of chicken stock, stirring to combine. Once stock has been incorporated by rice (about 30 sec- 1 min), add another Repeat for about 25-30 minutes until rice is cooked al dente and is creamy. Finish with salt, pepper, and 1 Tbs butter. 5. When Risotto is halfway done (10-15 mins in), put Salmon in the oven and start on the broccolini. In a medium pan, on medium heat, drizzle oil. Add Broccolini. Roast in pan until cooked. Salt and pepper. 6. Serve by ladling Risotto into bowl, topping with broccolini and salmon. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1551575617466-MRJ8CU0J9W5JOWXS2HZ9/1216F31C-836B-4E0A-B58E-2CA7263C276E.JPG The Blog - Mrs. World Wide - Roasted Veggie Couscous Bowls Takes: 30 minutes Makes: 2 Bowls Mise: 1/2 Block Halloumi Cheese, 2 Medium Carrots, 1/2 white onion, 1 Zucchini, 2 Green Onions, 1/2 Lemon, 3/4 cup Couscous, Oil, Salt, Pepper, Butter, Garlic Paste. 1. Preheat oven to 450*F. Peel carrots and cut into thin sticks. Repeat (minus peeling) with Zucchini. Cut onion into wedges. Cut green onions into slices, separating the greens and the whites. 2. Line a pan with aluminum foil. Drizzle with oil and add vegetables. Season with salt and pepper and roast for 15-20 minutes. 3. Bring a pot of water to boil. Salt. Then, add couscous. Cook for about 6 minutes then drain well. 4. While Couscous is cooking, cut cheese into 6 thick slices. Bring a medium, non-stick man to medium heat and cook for 3-4 minutes per side. 5. Once couscous is drained, melt 1.5 Tbs butter in pot you cooked in, add 2 tps garlic paste, and onion whites. Cooke for 1-2 minutes. Stir in couscous. Season as needed. 6. Assemble bowl: place half of couscous in bowl, cover in veggies, squeeze half of lemon over top. Place cheese, sprinkle with green onion. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1551574795079-S6LTIHSJOUQY9QHTRZX5/F5AEC023-FAF5-414A-A42E-0F038276D6CE.JPG The Blog - Mrs. World Wide - Quick Bolognese Sauce Takes: 20 minutes Makes: 8 Servings Mise: 1 Large White Onion, 2 Large Carrots, 1 Pepper, 1 lb Ground Beef, 1 Jar Marinara (I use Rao’s), Pasta (fresh or dried), Red Wine, Dried Oregano, Dried Basil, 2 Large Garlic Cloves. 1. Dice onion, carrot, and pepper. Mince garlic. 2. In a large pan or pot, drizzle oil, add ground beef and cook until beginning to brown, 5 minutes. Remove excess grease. Add in diced vegetables and garlic, cook until translucent. Add salt, pepper, dried oregano, dried basil and mix. 3. Deglaze pan with 1/4-1/3 up red wine. Cook for 2 minutes. Add in Marinara sauce, stirring to combine. Cook for an additional 5 minutes. Prepare pasta as directed. Combine with sauce, top with parmesan cheese, enjoy! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1551575287625-EI7IDWFZQTCFTIXEDG3Z/5B8BE01B-D16C-409C-8E49-1702820ECC4B.JPG The Blog - Mrs. World Wide - Pita Pizzas Takes: 15 minutes Makes: 1 Pizza Mise: 1 Pita Bread, 2 Tbs Pesto Sauce, 4 Slices Mozzarella Cheese, 1 Roma Tomato, Salt, Pepper. 1. Turn oven on 500, or Broiler on High. Place rack in top position in oven. Place pan in oven to heat with oven. 2. Take your pita, cover with pesto. Salt and pepper. Top with Mozzarella and roma tomato slices. Salt and Pepper. 3. Using a pancake flipper, place you pita on pan in oven. Cook for 5-10 minutes, depending on how powerful your oven is. 4. Take out, top with fresh basil, cut, and serve. https://www.inthekitchenwithbecca.com/new-blog/2019/3/1/the-cake-off-me-vs-christina-tosi-of-milk-bar monthly 0.5 2019-03-01 https://www.inthekitchenwithbecca.com/new-blog/2019/2/17/easy-meals monthly 0.5 2019-02-19 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1550535861606-W5UYLYUTKUHT38UN5Z0S/IMG_9010.JPG The Blog - Easy Meals. - Parfait with Eggs Takes: 5 Minutes Makes: 1 Serving Mise: Greek Yogurt, Granola, Blueberries, Strawberries, Banana, Eggs, Butter, Salt 1. In a small non-stick skillet, crack two eggs and scramble with a spatula. Add 1/2 Tbs of Butter. Place on low heat, stirring regularly, until desired consistency. 2. While eggs are cooking, empty 8oz Greek Yogurt cup into bowl, top with 1/3 cup granola, handful of blueberries, 4 diced strawberries, and 1/2 banana, diced. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1550535516760-Y3OHMC1NCLPI00FSS7IK/image-asset.jpeg The Blog - Easy Meals. - Hot Chili Takes: 1 Hour Makes: 10-12 Servings Mise: Lean Ground Beef, Ground Bison, White Onion, Green Bell Pepper, Pablano Pepper, Anaheim Pepper, Tomato Paste, Salt, Pepper, Paprika, Chili Powder, Cumin, Garlic Powder, Onion Powder, Cayenne Pepper, Aleppo Pepper, Sumac, Diced Tomatoes, Chicken Stock Notes: Aleppo Pepper gives a bit of sweetness with heat while Sumac gives a good savory smokiness without heat. Both are optional but both are delicious. 1. In a Large Pot, add 1 lb Lean Ground Beef and 1 lb Ground Bison to pan and mix together. Turn stove on Medium-High and brown meat, breaking up as you stir. 2. While meat is browning, dice 1 large White Onion and all of your peppers. Once the meat is browned, add your diced veggies to the pot. 3. Season meat and vegetables with 3 Tbs Chili Powder, 1.5 Tbs Cumin, 1 Tbs Paprika, .5 Tbs of Aleppo pepper, Garlic Powder, Onion Powder, and Ground Sumac plus 1 tsp Cayenne(only if you want very spicy chili). Salt and pepper to taste.Stir and cook for 2-3 minutes to slightly cook spices. 4. Add in small can of Tomato Paste, stir to combine. Cook, while stirring constantly, for 2-3 minutes. Then, add large 28oz can diced tomatoes. Fill can with chicken broth and add to pot. Bring mixture to boil then reduce to simmer. Cook for 30 minutes, add more seasoning as needed, and serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1550535842849-5BLTMEHFFGH7OA2BO1UF/IMG_9009.JPG The Blog - Easy Meals. - Tuna Salad Takes: 30 minutes Makes: 2 Servings Mise: Canned Tuna, Eggs, Mayo, Dijon Mustard, Pickle Juice, Lemon Juice, Salt, Pepper, Garlic Powder, Onion Powder, Ground Celery Seed, Apple, Onion, Celery 1. Hard Boil 2 Eggs. Once cooked and cooled, cut in half and add cooked yolked into bowl. Set whites aside. 2. Using a fork, mash yokes until broken down into small pebbles. Add 2 Tbs Mayo, 1 Tbs Dijon Mustard, 1 Tsp Pickle Juice, and Squeeze of Lemon Juice to bowl. Mix together until smooth. Stir in Salt, Pepper, Garlic Powder, Onion Powder, and Ground Celery Seed into mix (season to taste). 3. Finely dice 1/4 cup white onion, 1/4 cup apple, and 1 large stalk celery. Drain tuna until no juices remain. 4. Add all tuna and diced veggies to mix. Stir to combine. Chill and serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1550535466047-335YBXDMKVABTFM7DNV5/image-asset.jpeg The Blog - Easy Meals. - Enchilada Bowls Takes: 15 minutes Makes: 4 Servings Meal, 10 Servings Sauce Mise: Rotisserie Chicken, Whit Onion, Bell Pepper, Salt, Pepper, Butter, Tomato Paste, Chili Powder, Cumin, Sumac, Garlic Powder, Onion Powder, Paprika, Water. Note: You can totally use the Enchilada Seasoning packets at the grocery store. I just didn’t have any. 1. Shred chicken breasts of Rotisserie chicken, thinly slice 1/2 large white onion and 1 bell pepper. 2. In a large pan, add 1 Tbs butter. Once melted, add sliced onion and peppers. Cook on Medium-High until vegetables caramelize to your liking. Once almost done, add shredded chicken. Season with Salt and Pepper. Put in a bowl and cover with foil to keep warm. 3. In same pan, add 1 small can of tomato paste to pan on medium heat. Add 2 Tsp Chili Powder, 2 Tsp Cumin, 1 Tsp Sumac, Garlic, Paprika, and Onion Powders. Mix and cook for 2-3 minutes. Slowly por in 1 cup of water until sauce is thick but able to be poured. Salt and pepper to taste. 4. In a serving bowl, add chicken and veg mix, top with sauce, shredded cheddar cheese, and a dollop of sour cream. Devour. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1550535819468-D8WAR6O397WPRZF4F41S/image-asset.jpeg The Blog - Easy Meals. - Roasted Veggie and Couscous Bowl - Hello Fresh Meal Takes: 30 minutes Makes: 1 large serving Mise: 1/2 cup dry couscous, 1 cup vegetable stock, Olive Oil, Zucchini, Red Onion, Lemon, Grape Tomatoes, Sumac, Halloumi Cheese, Salt, Pepper. 1. Preheat broiler to high. Hald Zucchini lengthwise, then cut into long, thin wedges. Halve and peel onion, then cut into 1 inch thick wedges- finely mincing one wedge. Zest lemon until you have 1 tsp zest then cut into wedges. Half 4 oz grape tomatoes. 2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, tossing, until onion is softened and couscous is lightly toasted (2-3mins). Pour in 1 cup of vegetable stock. Bring to a boil, then reduce to simmer, and cover. Cook until tender, 10-12 mints. 3. Toss Zucchini and onion wedges with alarge drizzle of olive oil, sumac, salt, and papper on a baking sheet. Broil until lightly charred, 10-15 minutes, tossing halfway. 4. Heat a drizzle of olive oil in a medium non-stick pan on medium-high heat. Take 4oz of Halloumi cheese and season as desired (I seasoned with an herb blend but just salt and pepper work great, too). Add to pan and cook until browned, 2-3 mins per side. 5. Transfer couscous into large bowl, stir in tomatoes, lemon zest, and a squeeze of lemon juice. Top with Roasted Vegetables and Cheese. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1550535224679-0EX7RYSWWUIUY49LXUQ5/IMG_8922.JPG The Blog - Easy Meals. - Crab Cakes + Oven Fries Takes: 1 hour Makes: 8 Cakes Mise: Crab Meat, Red Potatoes, Olive Oil, Salt, Pepper, Parsley, Old Bay, Garlic Powder, Panko Break Crumbs, Mayo, Dijon Mustard, Garlic, Celery, Celery Seed, Worcestershire Sauce, Eggs, Butter, Broccoli, Parsley. 1. Break down fresh crab until you have 1 lb of crab meat or drain store-bought real crab meat and set aside. 2. In a large bowl, mix together 3 Tbs Mayo, 1.5 Tbs Dijon Mustard, and 1.5 Tbs Worc. Sauce. Add 1 Tsp Ground Celery Seed, Garlic Powder, and Onion Powder. Stir and set aside. 3. Finely mince half white onion, 1 large stalk Celery, and parsley until you have 1/3 cup white onion and 3 Tbs Parsley. Add all minced veg and parsley to mix and stir. 4. Add two eggs to mix and stir until well combined. Add crab and gently fold in. Add in 1 cup of Panko break crumbs. Continue adding Panko, as needed, until the dough does not stick to your hands and can hold its shape when formed. 5. Form into patties. Cover with plastic wrap, chill in fridge. 6. Preheat oven to 425F. Cut Red Potatoes into fries. Line Sheet tray with aluminum foil. Drizzle graciously with olive oil and add potatoes. Generously season with salt, pepper, old bay, garlic powder, and parsley. Bake in oven for 30-35 minutes, stirring halfway. 7. Steam some broccoli. 8. When fries have are about half down cooking, heat a large pan to medium heat. Add 1 Tbs butter. Once melted, add in half of patties. Cook until golden brown (3-5 minutes) per side. Only cook what you eat that night. Keep left overs packed in fridge. 9. While patties are cooking, mince 2 cloves of garlic and put in a small bowl. Add 3 Tbs mayo, salt, pepper, and a squeeze of lemon to bowl. Mix. Set on table. 10. Place oven fries, prepares patties, and broccoli on plate, top with Garlic Mayo, and enjoy. https://www.inthekitchenwithbecca.com/new-blog/2019/2/11/valentines-day-special monthly 0.5 2019-02-19 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549924723026-IAR8OONLCKO0AN0NILI7/IMG_8917.jpg The Blog - Valentine's Day Special https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549922552076-PN2QR5EYC36JJSOT9NA0/IMG_6558.jpg The Blog - Valentine's Day Special - How to Make Colored Pasta I learned how to make colored Pasta from going to a @SaltySeattle pasta workshop so I’m going to let the master teach you her ways. Click here to learn (3min video): https://www.youtube.com/watch?v=EOEISLcnfjc https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549922993267-LSIN0PFXCQ456C93VMPU/IMG_6714%2B2.jpg The Blog - Valentine's Day Special - How to Make Pie Crust It took me a long time to perfect my pie crust recipe so don’t get frustrated if it seems confusing at first, keep at it and you’ll never buy store made again. Below, you will find my recipe but, in this video here, you’ll find one of the best explanations of the technique. Click here to learn from the perfect @PreppyKitchen: Watch Mins 1-5 https://www.youtube.com/watch?v=4RwOPRv2B8s https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549923128388-06LJROCWJZ1MVAR90TJS/IMG_6803.jpg The Blog - Valentine's Day Special - Buttermilk Pie Crust Takes: 15 min Active, 45 min total. Makes: 1 Thick 9x13 Crust or 2 Thick Pie Crusts Mise: 3 cups All-Purpose Flour, 1.5 (or 3 sticks) cold, unsalted butter, 1 Tbs Sugar, 1/2 Tbs Salt, 2/3 c Buttermilk (or more as needed) 1. Combine Flour, Sugar, and Salt in large bowl and stir with fork to combine. 2. Cut Cold butter into small cubes and add to flour. Using your hands, a fork, or pastry cutter, cut the butter into the flour into they look like small peas. You can use a food processor that takes like 3 seconds to do but I prefer to use my hands. 3. Add cold buttermilk slowly to the flour, stirring mix with a fork. When the dough starts to come together, turn out onto floured counter and knead until the flour feels hydrated and the dough comes together into one ball. If too crumbly, add a tablespoon of buttermilk. If too wet, add tablespoon of flour. 4. Chill for 30 minutes for butter to chill and dough to completely hydrate. Take out of fridge when ready to use, let warm for a couple of minutes, and roll out on a floured surface. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549923354968-BECANPBSSAQRYAIGZZ39/IMG_8930.jpg The Blog - Valentine's Day Special - Pink Beet Pasta Takes: 15 mins active, 45 mins total Makes: 4.5 servings Mise: 6 oz frozen or fresh, peeled Beet, 3 Eggs, Salt, 2.5 cups "00” Flour 1. Cut cleaned and peeled beet into small cubes, place into microwave safe bowl, and cover with plastic wrap. Misrowave for 1min 20 seconds, take out, and let cool. 2.. Add 2.5 cups 00 Flour and 2 pinches of salt into large bowl and stir to combine. 3. Add beets and eggs into a blender and puree until smooth. 4. Add beet mix to flour, mix, knead, rest, and use. See full technique in “How to Make Colored Pasta” https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549923490831-IZK9F0LKKH2H9M8KPKSL/IMG_8931.jpg The Blog - Valentine's Day Special - White Pasta Takes: 15 mins active, 45 mins total Makes: 4.5 servings Mise: 1.25 cups 00 Flour, 1.25 cups All-Purpose Flour, 1/2 cup Whole Milk, 1/2 Cup Heavy Cream, 4 Egg Whites, Salt 1. Add both flours and 2 pinches of salt into large bowl, stir to combine. 2. Combine milk, cream, and egg whites in a glass, mix with fork until combined. 3. Add milk and egg mix into the flour, mix, knead, rest, and use. See full technique in “How to Make Colored Pasta” https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549923704398-CK0DKMZH61696DNOLN05/IMG_8932.jpg The Blog - Valentine's Day Special - Anaheim Pepper Pasta Takes: 15 mins active, 45 mins total Makes: 4.5 servings Mise: 2 Large Anaheim peppers, 4 Eggs, Salt, 2.75 cups "00” Flour 1. Add 2.75 cups 00 Flour and 2 pinches of salt into large bowl and stir to combine. 2. Clean, de-seed, and dice Anaheim peppers. Add to blender with eggs and blend until smooth. 4. Add pepper mix to flour, mix, knead, rest, and use. See full technique in “How to Make Colored Pasta” https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549923775162-QP7NKB25UEBKLCRDUZI0/IMG_8856.jpg The Blog - Valentine's Day Special - Ravioli/Agnolotti Filling Takes: 20 minutes Makes: Literally So Much Mise: 1lb Ground Beef, 1 bunch fresh Parsley, 16oz tub Ricotta Cheese, 8oz grated Parmesan Cheese, 3 Egg Yokes, Salt, Pepper, Garlic Powder, Onion powder. 1. Brown ground beef and chop into fine pieces. Set aside to cool. 2. In a large bowl, combine cooled Beef, Ricotta, Parmesan Cheese, 4 Tbs finely chopped Parsley, Egg Yokes, and a bunch of salt, pepper, garlic powder, and onion powder. Season to your taste but it’ll need a lot! Place in piping bag and store in fridge until ready to use. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549923850379-JMW2UR6DEU4ZSO8HX728/IMG_8910.JPG The Blog - Valentine's Day Special - Striped Heart Ravioli Takes: 1 hour assembly, 1 minute cook Makes: 5-6 servings Mise: 1/2 of Beet Pink Dough, 1/2 of Milk White Dough, 00 flour for counter and rolling dough, ravioli filling, Red Sauce of Your Choice (I use Rao’s Brand). Special Equipment: Pasta sheeter, pizza or pasta cutter, heart shaped cookie cutter, Piping bag or Gallon Zip Lock, pastry brush. See How To Make Striped Pasta First Watch from 0:45-2:15 https://www.youtube.com/watch?v=gDCBb_kzWUc&t=72s 1. Take a half of your white dough (quarter of all of the white dough) and laminate by rolling through the widest setting of your sheeter, tri-folding like a pamphlet- repeat 2 more times. Then, sheet until the 3rd or 4th setting- you still want your sheet to be thick. 2. Laminate your Pink dough the same way. After it’s sheeted at the same thickness as the white, cut into fettuccine width stripes. 3. Wet your pastry brush with water and make vertical stripes, about an inch apart, on the white sheet of dough. 4. Lay down your pink striped on the white pasta to the pattern of your choice. Once your pattern is complete, sprinkle with flour to try the exposed wet pasta. Then, gently, press the striped down with your hand. 5. Sheet striped pasta through sheeter until 5th or 6th setting. 6. Lay sheet pattern down on your floured counter, cut in half. On one half, place heart cookie cutter gently on pastry (do not cut!) and fill center of heart with filling. Lift and continue until one sheet is filled. 7. Wet pastry brush and dab around heart shaped filling on sheet. Then, lay second sheet on top of mounts so the striped are up and you can see mounts underneath. Press top sheet down around filling. 8. Cut out ravioli using cutter, set on a baking sheet sprinkled with a gritty flour like cornmeal or semonila flour while you make all of your Ravioli. 9. Cook in boiling water until they float to the top, about 60 second. Sauce and Serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549923907202-QIVNZEKX45AQIERCDJ2D/IMG_8911.JPG The Blog - Valentine's Day Special - Striped Agnolotti Takes: 1 hour assembly, 1 minute cook Makes: 5-6 servings Mise: 1/2 of Beet Pink Dough, 1/2 of Milk White Dough, 00 flour for counter and rolling dough, ravioli filling, Red Sauce of Your Choice (I use Rao’s Brand). Special Equipment: Pasta sheeter, fluted pasta cutter, any kind of round dowel, Piping bag or Gallon Zip Lock, pastry brush. 1. Make striped pasta sheets using directions in Heart Shaped Pasta. 2. When you have your thin sheet of stripped pasta, do this: (3:57-End) https://www.youtube.com/watch?v=QU988Psu7AI 3. Set on a baking sheet sprinkled with a gritty flour like cornmeal or semonila flour while you make all of your Agnolotti 9. Cook in boiling water until they float to the top, about 60 second. Sauce and Serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549923997287-JXA0AA975BJH5ZRBC16B/IMG_8923.JPG The Blog - Valentine's Day Special - Chicken Parmesan with Anaheim Pepper Pasta Takes: 90 Minutes Total Makes: 4 Servings Mise: 2 cups Panko Bread Crumbs, Italian Seasoning, 16oz Shredded Mozzarella Cheese, 8oz Grated Parmesan Cheese, Salt, Pepper, 4 Chicken Breasts, Red Sauce of Your Choice (I use Rao’s Brand), Prepared Anaheim Pepper Pasta Dough, Flour for your Counter, 2 Eggs, 1 cup flour, Paprika. Garlic Powder Special Equipment: Pasta Sheeter, Gallon Zip-Lock Bag 1. Salt and Pepper Chicken Breasts. One at a time, place in Zip-Lock bag and use a wine bottle or heavy rolling pin to flatten the breast until it’s about 1.5cm thick (or however thick you want it). 2. Prepare three bowls; 1 bowl with 1c Flour, seasoned with salt, pepper, and paprika. 1 bowl with the 3 eggs, beaten until smooth. 1 bowl with 2 cups Panko Bread Cumbs seasoned with 8oz Parmesan Cheese, 4 Tbs Italian Seasoning, Salt, Pepper, and Garlic powder. 3. Dip flattened chicken breasts into flour first, then egg mix, and finally into the panko. Make sure to coat thoroughly! 4. Place on sheet pan and Bake at 400F for 20mins, or until internal temp is 165*. 5. While Chicken is cooking, fill a pot with water on the burner to start warming. 6.Then, take a quarter of your Anaheim Pepper Dough, laminate by rolling through the widest setting of your pasta sheeter, tri-folding like a pamphlet- repeat 2 more times. Then, sheet until it’s your desired thickness (I like the 6th setting for a chewy noodle). Once there, run through fettuccine or sphaghetti setting. Set on a baking sheet sprinkled with a gritty flour like cornmeal or semonila flour while you make all of your pasta. 7. Once your chicken is cooked, cover with Mozzerlla cheese and place under Broiler until cheese is melted and bubbly. 8. While cheese is melting, salt boiling water and cook pasta (60 seconds). 9. Sauce noodles with preferred red sauce and plate. ad circle of sauce next to noodles and place chicken on top. Serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549924050902-6PFHWWKKI7VE9VYY6Q81/IMG_8920.JPG The Blog - Valentine's Day Special - Chicken Pot Pie Takes: 2 Hours Total Makes: 8 Large Servings Mise: Buttermilk Pie Crust, 1 Rotisserie Chicken, 1 large White Onion, 2 Large Carrots, 2 large Stocks Celery, 2 cloves garlic, 1 Stick Butter, Fresh Parsley, 4 Tbs Flour, 40oz Chicken Stock, Salt, Pepper, 1 egg, Course Salt. 1. In a high walled pot, melt 2 Tbs of butter. Then add diced White Onion, peeled then diced carrot, and diced celery. Cook until transparent. transfer to separate bowl to cool. 2. While vegetables are cooking, remove skin from Rotisserie chicken and shred the meat. Set aside. 3. Heat chicken stock until warm in microwave safe bowl, preferably a bowl with a spout to make pouring easy. 4. In your pot, add in the rest of your stick of butter. Once that melts, add the the equivalent about of flour (6Tbs butter=6Tbs Flour). Whisk constantly while the flour cooks and hydrates (2-3 minutes, at least). Then, slowly add Chicken Stock, while still whisking, until gravy is to preferred consistency (thickly coats the back of a spoon). Salt and pepper liberally. 5. Add shredded chicken, cooked vegetables, and 2 Tbs of finely chopped Parsley to gravy. Stir to combine, season to taste. Put in 9x13 dish and set aside. 6. Roll out pie crust dough into a large rectangle, making sure to use enough flour on your surface and pin so it doesn’t stick. Dough should be about 1 cm thick. 7. Transfer dough to top of chicken dish (I roll the dough around the pin to transfer). Decorate as desired, making sure to make vent slits for steam to escape while cooking. Brush with egg wash (1 egg, 1 tsp water, mixed together) and sprinkle course or flakey sea salt on top. 8. Bake at 400*F for 30-45 minutes, or until pastry is golden brown. Cool for 15 minutes and serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549924112114-RKXZRMO21TRHQ2UCDJSB/IMG_8918.JPG The Blog - Valentine's Day Special - Buffalo Chicken Dip Takes: 1 Hour Total Makes: 10 Servings Mise: 1 Rotisserie Chicken, 8oz Cream Cheese, 8oz Sour Cream, 1 Package Ranch Seasoning, 10oz Sharp Cheddar Cheese, 3 Tbs Chopped Fresh Parsley, 10-16oz Franks Red Hot, Salt, Pepper, Garlic Powder, 1 Large White Onion. 1. Dice white onion, shred chicken, and chop parsley. 2. In a large bowl, Mix together soft cream cheese, sour cream, ranch seasoning, salt, pepper, garlic powder, onion powder, and Franks Red Hot Sauce. 3. Add diced onion, shredded chicken, parsley, and sharp cheddar to bowl and mix well. 4. Place in 9x13 dish, top with extra cheddar cheese and parsley, bake at 400* for 30-45mins. Cool briefly and enjoy. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549924135073-QOFGXAAKJPTYLFFO2ELD/IMG_8916.JPG The Blog - Valentine's Day Special - Jalapeno Poppers Takes: 1 hour Total Makes: 6 Servings Mise: 10 large Jalapeno peppers, 8oz cream cheese, 8-10oz shredded cheddar cheese, 20 strips regular (not thick) slices of apple smoked bacon, garlic powder, onion powder, salt, pepper, toothpicks. 1. Slice jalapenos in half length wise and de-seed. 2. Mix together softened cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper in a small bowl. 3. Use a spoon and fill jalapenos with cheese mix. Wrap in a strip of bacon. Use a toothpick to secure bacon to jalapeno and place on a lined baking sheet. Repeat for all jalapenos. 4. Bake at 415* for 30-45 mins until bacon is crispy. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549924200641-Y1EZJU0RLH1U2EFX047U/IMG_8914.JPG The Blog - Valentine's Day Special - Blood Orange Old Fashioned Takes: 2 Minutes Makes: 1 Drink Mise: 1 shot Buffalo Trace Bourbon, 1 tsp Blood Orange Simple Syrup, 1 sliver Orange Rind, 1 Luxardo Cherry 1. Pour 1 shot of Buffalo Trace Bourbon into a whiskey tumbler 2. Add in 1 tsp Blood Orange Simple Syrup, 1 Sliver Orange Rind, and 1 Luxardo Cherry. Stir 3. Serve with or without ice https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549924289728-H9MTZPDR5IKCY8B7PQ8G/IMG_8683.jpg The Blog - Valentine's Day Special - Blood Orange Simple Syrup Takes: 10 minutes Makes: One 10oz Bottle Mise: 6 Blood Oranges, White Sugar 1. Zest one blood orange, set aside. 2. Juice all of your oranges and weight how much juice you have. 3. Measure out an equal amount of sugar. 4. In a medium sauce pan, add juice, zest, and sugar together. Bring to a boil, stirring to help sugar dissolve, and boil for 2 minutes. Remove from heat. 5. Bottle liquid and enjoy! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549924418297-86C2565C2QCJVRA2STNX/IMG_8933.JPG The Blog - Valentine's Day Special - Strawberry Gelato Takes: 4 Hours Makes: 10 Servings Mise: 3/4 cup powdered sugar, 1 Tbs cornstarch, 1 cup Whole Milk, 3/4 cup heavy whipping cream, 1/2 Tsp vanilla extract, 2.5 cups sliced, very ripe strawberries, chocolate for topping. Special Equipment: Ice cream maker or attachment for Kitchen-aid. 1. Combine sugar and cornstarch, then add to a medium saucepan. Slowly whisk in milk and whipping cream. 2. Place pan on medium heat and cook, whisking constantly, until the mix begins to bubble and thicken (5-10 minutes) Remove from heat and add Vanilla. 3. Pour Mix into bowl and cool completely (I placed it in a small metal bowl, then sat the small bowl in a large bowl filled with ice). 4. While the cream is cooling, puree the strawberries in blender until very smooth. 5. Once the cream had cooled completely, add the strawberry puree to cream by pouring through a fine mesh strainer to remove any seeds. 6. Cover gelato by pressing plastic wrap directly on surface of cream. Cool for 2-3 hours. 7. Process gelato to your ice cream maker’s instructions. Serve immediately with hot fudge or the chocolate sauce of your choice! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549924475834-UG6XQKF5O35D1YTR6MIM/IMG_8412.JPG The Blog - Valentine's Day Special - My Perfect Chocolate Chip Cookie Takes: 45 Minutes Active, 3 Days Total (don’t freak out) Makes: 12 Large Cookies Mise: 2 cups All-Purpose Flour. 1 Cup unsalted butter, 1 tsp baking soda, 1 tsp salt, 1 tsp cinnamon, 1 cup packed dark brown sugar, 1/3 cup white sugar, 1 Tbs vanilla, 2 large eggs, 8oz Dark Chocolate wafers, 8oz semi-sweet chocolate wafers, smoked flakey sea salt. 1. Place butter in a small saucepan and brown (this takes about 5 minutes. be sure to watch the butter very carefully! It goes from golden to black fast). Place in a silicon dish and freeze until solid (about 30-45mins) 2. Take solid brown butter and put into mixer bowl. Mix on medium until softened. Add sugars and mix for 5 minutes on medium- until completely mixed, homogeneous, and butter has taken on almost whipped texture and lightened in color. 3. One at a time, add the eggs followed by the vanilla. Scrape down the sides of the bowl. 4. Add in the dry ingredients and mix. Add in chocolate wafers and mix. 5. Using an ice cream scoop. scoop dough into balls on a lined baking sheet. Cover tightly with pastic wrap and keep in the fridge for at least 12 hours but, preferrably, 3 days. 6. Bake at 350* for 13-15 minutes. https://www.inthekitchenwithbecca.com/new-blog/2019/1/29/jan-27-feb-3rd monthly 0.5 2019-02-03 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549066245496-SW2MUGK1XG5VKLCTQR75/IMG_8036+3.JPG The Blog - Jan 27 - Feb 3rd - Avocado Alfredo Pasta Mise en place: Salmon or Chicken, Broccoli, Oil, Garlic, 2 Very Ripe Avocados, Sour Cream, Half and Half, Parmesan Cheese, Fettuccini Pasta, Roma Tomatoes, Frozen Peas. 30 minutes, 2 Servings 1. Prepare well seasoned Salmon or Chicken in oven to preferred doneness 2. Steam 1/2 c broccoli per person 3. Add 2 Tbs oil in a medium high pan, add 2 cloves chopped garlic, and roast until brown. 4. Add garlic and oil to blender, add in 1 very ripe avocado per person (2 in this recipe), 1 Tbs Sour Cream, a splash of half and half, salt, pepper, and 1/2 cup parmesan cheese. Blend until smooth. 5. Cook fettuccine, fresh or boxed, til just done. 6. In a pan, add noodles, shredded salmon or chicken, broccoli, sauce, diced roma tomatoes, and frozen peas and toss to warm and combine, Salt and pepper, serve. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549066296624-VOTBYZ8IACXJBHYYDAOQ/IMG_8376.JPG The Blog - Jan 27 - Feb 3rd - Bigg Cobb Saladd Mise: Romaine Lettuce, Hard Boiled Egg, Bacon, Avocado, Roma Tomato, Cucumber, Chicken, Cheddar Cheese 5 Minutes, 1 Serving 1. Hard Boil 1 Egg 2. Fry 2 strips of bacon 3. Chop Romaine Lettuce, cube 1/2 of an avocado, dice 1 roma tomato and 1/4 of a cucumber, chop prepared and cooled hard boiled egg, and slice chicken. 4. Combine chopped ingredients in bowl, add cheddar cheese, and top with Avocado Salad Dressing https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549066798927-9SB2559XEGNHLBK23JF5/IMG_8367.JPG The Blog - Jan 27 - Feb 3rd - Avocado Salad Dressing Mise: Avocado, Sour Cream, Lime Juice, Parmesan Cheese 5 Minutes, 1 serving 1. Add 1 very ripe Avocado, 1 Tbs Sour Cream or Greek Yogurt, Juice of 1/2 a lime, a handful of cilantro, salt, pepper, 1/4 cup parmesan cheese, and 2 Tbs of Water to blender. Blend until smooth. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549067169795-2H7CR6PFLNT9FGJ7VM8J/IMG_8238.JPG The Blog - Jan 27 - Feb 3rd - HelloFresh Cheese + Veggie Jumble Mise: Sweet Potatoes, Red Onion, Grape Tomatoes, Cilantro, Garlic Cloves, Lemon, Avocado, Chili Pepper, Cumin, Grilling Cheese. 35 mins, 2 Servings 1. Peel two small sweet potatoes, then dice. Half and peel 1 red onion, cut into wedges. Toss with olive oil, salt, and pepper. Bake in 425*F for 25mins. 2. Half tomatoes, finely chop cilantro, mince garlic, half lemon, halve pit, and peel avocado then dice. Mince chili. 3. Combine 3/4 of your cilantro with 1 tsp cumin, a pinch of garlic, pinch of chili, in a small bowl. Squeeze half of lemon and a add a large drizzle of olive oil. Salt, Pepper, mix. 4. Cut grilling cheese into 1/2 inch strips and brown in a non stick pan (4 mins per side) 5. Combine roasted vegetables with diced vegetables, put into large bowl. Place grilled cheese on top, top everything with Chimichurri. Enjoy https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549067393455-2JFZ7S7HHN3BGUA7HFV3/IMG_8078.JPG The Blog - Jan 27 - Feb 3rd - Fancy Noodles Mise: Left Over/Cooked Pasta, 1 lb raw shrimp, Broccoli, Unsalted butter, Shallots, Garlic, Parsley, Lemon, Parmesan Cheese, Chili Flakes. 15 minutes, 3 Servings 1. Depeel and pat dry 1lb of shrimp, season, and set aside. 2. Steam 1 cup of broccoli, set aside. 3.. Melt 1 stick of butter in a pan and, once it’s melted, add two thinly sliced shallots and 2 minced garlic cloves. Cook on medium high heat for 3 minutes. Then, add shrimp. Cook until browned on each side. 4. Add in handful of finely chopped parsley and the juice of half of a lemon. Stir. 5. Add in 2 servings of cooked/left over pasta, cooked broccoli, and 1/2 parmesan cheese. Salt, Pepper, Stir and serve. Top with Chili Flakes. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549067331254-ANTAV2T1KS2QPHF43R36/IMG_8148.JPG The Blog - Jan 27 - Feb 3rd - Tomato Soup + Grilled Cheese Mise: Large White Onion, Medium Carrots, Garlic, Unsalted Butter, Tomato Paste, Can Diced Tomatoes, Chicken Stock, Oil, Half and Half, Basil. Sourdough bread, cheddar cheese, More Butter. 1 hour, 10 servings 1. Dice 1 large white onion, 2 medium carrots, and mince 1 large clove of garlic. 2. Melt 2 Tbs of unsalted butter to a large pot then, add onion, carrots, and garlic. Sweat on medium until translucent. Then, add 2 Tbs of tomato paste and stir/cook for 2 minutes. 3. Add 28oz can of rushed tomatoes and 28 oz chicken stock to pot. Stir to combine and simmer for 20-30 minutes. 4. Turn the heat off. Then, blend using an emersion blender until mostly smooth. Then, drizzle in neutral oil until soup is completely creamy. Turn heat back on, add in 1/3 c half and half and large handful of finely chopped basil. Salt, pepper, serve. 5. Butter outside of 2 crusty sourdough bread slices, place preferred cheeses in-between them (I used cheddar, mozzarella, gouda mix). Fry in pan on medium heat until golden on both sides. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549067646386-4IQ4GWYOX87LJNITM0DZ/IMG_8202.JPG The Blog - Jan 27 - Feb 3rd - E.B.B. Breakfast Mise: 2 Eggs, 2 Strips of Bacon, 1/3 cup Blueberries 10 minutes, 1 Serving 1. Fry bacon strips in pan until crisp 2. Fry eggs in pan bacon was cooked in until preferred doneness. 3. Serve with blueberries, allow good dogs to lick your plate. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1549067779552-CNEYMBFUWF8QYHVGG3PR/IMG_8020.JPG The Blog - Jan 27 - Feb 3rd - Optional: Fresh Pasta 4.5 Servings, 45 minutes Mise: 4 large eggs, Salt, and “00” Flour 1. Do this: https://www.youtube.com/watch?v=HdSLKZ6LN94 https://www.inthekitchenwithbecca.com/new-blog/2019/1/23/meal-plan-jan-20-26-post monthly 0.5 2019-07-14 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548455330327-GON6VAR2HHY3YBPKFC1V/image-asset.jpeg The Blog - Jan 20-26 - Moroccan Shashuka 10 min prep, 20 min cook. Makes 3 servings 1. In a high walled pan, heat olive oil. Then, add diced onion, bell and spicy peppers, and 2 minced cloves garlic. 2. Once onions are translucent, add in 2 Tbs or tomato paste, cook and stir for 2 minutes. Add in generous shakes of cumin, chili powder, and paprika. Stir. 3. Add in diced tomatoes then let simmer for 3 minutes to begin thickening. Then, crack 6 eggs on top of tomato sauce, cover, and cook for 10-13 minutes. Sprinkle with Parsley and serve with crusty bread. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454767302-8VF2RR8NCR66HGLNA5Z5/IMG_7709.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454904665-Y1X2UKK4D9QN9VLDFCU0/IMG_7712.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454823668-L71IYDKQGCB9L90BSKKF/IMG_7729.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454820422-T4CEZ51NF2ER04E5GJ1H/IMG_7730.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454796998-MPXL8EW4H1IZW8M511AU/IMG_7734.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454801071-M7V51QBDI89GLVR660CH/IMG_7737.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454886835-8LVL3T4B39L2PPJRPYEL/IMG_7746.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454930339-IX4HQL9QVLWKA4ZFHTE0/IMG_7747.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454850632-ZP0DYNHLSOJVYYI6D6WR/IMG_7752.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454882572-O5NB33AOAZKAJFEA3T30/IMG_7756.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548454958940-ID2O8Q5PJ4W8XH55Z5EN/IMG_7756.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548451523971-VM3Y1PBYYSSGGVCX6RFK/IMG_7741.jpg The Blog - Jan 20-26 - Sausage & Pepper Egg Bites 10 min prep. 20 min bake at 350F . Makes 24 Mini-Bites 1. Brown 1 lb of Breakfast Sausage in a pan. While that browns, dice 1/2 white onion, bell & spicy peppers 2. Whisk 10 large eggs with 1/3 half and half. Season liberally! 3. Using silicone mini muffin pan, assemble bites by layering sausage, onion, pepper, and cheese 4. Place pan in large, high walled dish and fill dish with boiling water. Then place muffins and water bath in oven, bake for 20 minutes or until set. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548453867602-LLJ2QGI2DKGOPYFPHALB/IMG_7702.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548453879917-9BQLCT43U2Y5KS7V5WU7/IMG_7699.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548453897512-89SP1Q3QBUUX02CBMB11/IMG_7715.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548453920873-J9D3L9AESNN0OM1B8EVO/IMG_7727.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548453929307-AVFS0AGU6SZC7F7ZCTT6/IMG_7741.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548453959434-LAH199L3KQ7UU56WQ1VB/IMG_7754+%281%29.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548453970508-TDO241WLGH6RQAORKK3I/IMG_7780.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548453950632-X47C96KRC39UVQSMB6D5/IMG_7743.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548451255723-H8T1S2RNLMVR3VEYF8BM/IMG_7798.jpg The Blog - Jan 20-26 - Lettuce Tacos 10 min prep, 10 min cook. 4 Servings 1. Brown 1 lb of ground beef in pan on stove. Add diced onions and peppers halfway through cooking 2. Make a crema by adding lime zest, the juice of two lime wedges, salt, pepper, and cumin to 4 Tbs of sour cream 3. Once beef and veggie have browned, add taco seasoning, salt, and pepper to mix. Add 1/4 c water, simmer for 3 mins until thickened. 4. Layer taco beef, crema, and shredded cheese in romaine leafs. Enjoy! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548456027766-AE4YRMVSTRGBGHEUYR5G/IMG_7792.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548456007894-TBLNNFUOIL93Y89F5CKJ/IMG_7797.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548455980771-NU55P1JL6JGTGO1ZNMNK/IMG_7798+%281%29.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548455978910-6ZHXVU8PFQ0R1Z5ETPOY/IMG_7804.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457206030-I8EAKLPNKFXI6KP9WK95/IMG_7773.jpg The Blog - Jan 20-26 - Slow Cooker French Onion Soup Basically 24 hours. Serves 16ish 1. Slice a mix of 8-10 white and red onions into slivers (goggles recommended) and place into large crock pot. Set Overnight for 10 hours on Low. 2. Stir onions, set on high for 4 hours 3. Add 1/3 cup dry white wine (I used Chardonnay), 4 springs of fresh thyme, 2 Bay leaves, and beef stock. Set on High for 1-3 hours. Salt and Pepper AFTER cooking. 4. Ladle soup into oven safe bowl, place piece of toasted break on top, cover in provolone cheese, and place under broiler for 3-4 minutes. Serve and enjoy! https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457872230-3B11N257ZPRGO8MKHIG0/IMG_7672.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548458022230-PBC3AR48G5HZW0BHL4PQ/IMG_7674.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457836788-URPKOP3UMRLBBHK7GWG8/IMG_7682.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457848844-7XKAO0KQCL41OSJETPUO/IMG_7686.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457975823-GVMY7LFBR55ORX8VUA3K/IMG_7760.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457960563-ZBO87CT2HAP1QZL725KP/IMG_7764.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457964367-1ZUXQSW48I448PY54JU8/IMG_7766.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457933796-4ZM8QH7VAAYKOVJBSXPJ/IMG_7768.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457931950-EE3MLSOLI6WB2DV6SLA5/IMG_7769.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457909314-RW3NAYEPZCO6HBEETF6U/IMG_7773.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457897450-HMWSMRXOTYE9GLOY4N77/IMG_7774.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548457884941-FEAM3VJM0NOLHL1NM2X9/IMG_7775.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548451776494-IATO6U63BVNXYBKTM2HT/IMG_7642.jpg The Blog - Jan 20-26 - Greek Gyros 20 min prep. 45 min bake at 375F. Serves 6 1. Combine 1lb ground beef and 1lb ground lamb with 1 Tbs salt, 1/2 Tbs pepper, 3-4 Tbs dried oregano, 1/2 Tbs cumin, and 1/2 Tbs garlic powder. Seriously season the shit out of this. Put in a load pan and bake until center is 165*F 2. Make Tzatziki Sauce: Combine 2 cups Greek Yogurt, 1 cup Sour Cream, 2 shaved, halved, de-seeded, and shredded Cucumbers, 1 bunch of chopped Dill, salt, pepper, and lemon juice in a bowl. Stir and refrigerate. 3. Once meatloaf cooked, let cook, then slice into 1cm thick slices. Sear those slices in a dry, non-stick pan. 4. Warm up or toast pita bread, top with gyro meat, red onion slices, tomato, cucumber, and tzatziki and freakin’ devour. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548458788693-VZCMJRKH0SBGMA6HQYAX/IMG_7783.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548458782553-NURVBWBDTH3B0ENUY60R/IMG_7784.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548458774905-MN0GE8VTLYSGXGWFM8TC/IMG_7785.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548458737614-4VELACDQ89J82OYOK6BM/IMG_7788.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548458745197-8TOKPOUQSQXMIX5YTWYB/IMG_7787.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548458718414-DLF1BR51X442XT41NI61/IMG_7637.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548458704383-EBN05GXBDN3AXQAJJX7G/IMG_7642.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548460038284-MZKLS19VOC7TSI4GKIAB/IMG_7652.jpg The Blog - Jan 20-26 - Vindaloo Bowls 10 min Prep. 5 min cook. Serving Size Up to You 1. Cut and dice onion, carrot, zucchini, mushrooms, and broccoli to your liking. 2. Heat a medium sized pan with olive oil. Begin by cooking onion and carrot, give them about a 4 minute head start. Add the rest of your veggies, cook until done. 3. Add shredded rotisserie chicken, add vindaloo sauce. Stir, season, place in a bowl. Top with cashews, lime wedge, and green onion. https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548459743751-WWDPA751MQSX3D9VHF90/IMG_7656.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548459692659-FXPSQ3LC5IZN9WYSM4EG/IMG_7657.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548459608917-12O717EA3FXPCMCM39UE/IMG_7660.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548459579360-UMJNGLSB6BTRZUBHVKK6/IMG_7663.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548459579186-QV5EUGA06VX5DEHIDDTU/IMG_7662.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548459545608-ZZCY9AVF8LBUCDFFPGJU/IMG_7669.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548459551610-6XGEACWD2I0BH2D6XJEV/IMG_7667.jpg The Blog - Jan 20-26 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548451180699-PA1G4ZXNNI144O6STCOM/IMG_7691.jpg The Blog - Jan 20-26 - Raspberry Protein Smoothie 3 min Prep. 1 Serving 1. Add 1 cup almond milk, 1 cup frozen raspberries, 1 scoop protein powder, 1 tsp dark cocoa powder in a blender and blend. Enjoy! https://www.inthekitchenwithbecca.com/recipe-index daily 0.75 2019-12-08 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1575415136797-D7IUXRRLUW1XK02DMH7N/image-asset.jpeg Recipe Index https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1575415364610-CXZUOGJQ8021361WYQLR/image-asset.jpeg Recipe Index https://www.inthekitchenwithbecca.com/hire-us daily 0.75 2019-01-25 https://images.squarespace-cdn.com/content/v1/595fe140bebafb5082c91272/1548545998517-145HYOW9YZOPGEUJHU4X/image-asset.jpeg Work with Me https://www.inthekitchenwithbecca.com/read-me daily 0.75 2025-05-08 https://images.squarespace-cdn.com/content/v1/5310cef7e4b08602cbfa36bf/1412689652885-P9TPK298WCTZU748L0SG/Lifestyle03.jpg Read Me