Category Archives: Uncategorized

A collection of recipes from family, friends, and my personal library. Emily’s Sandwich Bread by Emily Evans Ingredients 3 cups water – 100-110 degrees 1 tsp sugar 1 tsp active dry yearst 6-ish cups of flour 1 tsp salt Directions In a large bowl, stir water, yeast, and sugar together. Let set until foamy, aboutContinue reading “Thanksgiving Breads and Rolls”

A collection of recipes from family, friends, and my personal library. Potato and Root Vegetable au Gratin Ingredients 1 sweet potato 1 acorn squash (butternut squash would work too!) 6 red potatoes 3 large carrots (or rotate carrots and parsnips) 1 turnip 1 beet 2 cups shredded gruyere 2 cups shredded manchego 2 cups gratedContinue reading “Thanksgiving Sides”

A collection of recipes from family, friends, and my personal library. Leftover Breads Dressing Ingredients 6-8 cups cubed breads – Any and all leftover breads or fresh bread you just bought. The heels of store bought loaves, stale cornbread or biscuits. Last year I made this with leftover cornbread, biscuits, and baguettes we had savedContinue reading “Thanksgiving Dressings”

A collection of recipes from family, friends, and my personal library. Baxter’s Turbacon by Baxter Reecer Ingredients 1 16 pound turkey (12-20lb works for this recipe just fine as well) 2lbs of bacon (or so…better to have too much than not enough. I really like peppered bacon for a pre-dinner crispy snack.) 4 cups ofContinue reading “Thanksgiving Turkey, etc.”

Cheese Options Brie Cream Cheese Manchego Herbed Goat Ricotta with Honey & Black Pepper Burrata Humboldt Fog (my personal fave!) Protein Options Salmon Prosciutto Pate Soft Boiled Eggs (or devil them!) Summer Sausage Fruits and Vegetables Dates Dried Apricots Roasted Asparagus Dried Okra Fresh Berries (Blueberries, Strawberries, Raspberries, etc.) Olives Grapes Pickles Onions (Fresh orContinue reading “Charcuterie Board”

(With lots of veggies of course.) Ingredients 12 Yukon Gold potatoes – peeled and diced 1/2 lb. bacon – sliced 1 1/2 cup carrots – sliced 1 cup celery – sliced 1 small white onion – diced 1 bunch kale – torn into bite sized pieces 3 cloves garlic – diced 8 cups water 2Continue reading “Potato Soup”

A few of my favorite tunes to cook to via Spotify. Feel free to share your favorites! Because great food tastes better with good tunes, bad dance moves, and spatulas used as microphones. https://open.spotify.com/playlist/3oJBliKwsXH6afwoDINQLV

Ingredients Whole chicken 1 lemon 1 package roasting herbs (sage, thyme, rosemary) 3 cloves garlic 2 Tbsp. salted butter 2 Tbsp. olive oil 1 Tbsp. Nature’s Seasons ***TIP*** prepare your cooking space ahead of time. Roasting a chicken sounds intimidating, but if you’re organized, it will be super simple and the results are *chef’s kiss*.Continue reading “Whole Roast Chicken”

Ingredients 6-8 boneless, skinless chicken thighs 2 boxes orzo (I used Explore Cuisine Organic Chickpea Risoni) 3 cans cream of mushroom soup (I prefer the Pacific brand…it’s gluten free!) 1 bunch kale 1 cup white wine 1 cup parmesan cheese 1 tsp Nature’s Seasons 1 Tbsp. olive oil 1 bunch fresh dill for garnish DirectionsContinue reading “Chicken Thighs with Orzo and Kale”

Gluten and Egg Free! Ingredients 4 cups almond flour 1 1/2 sticks salted butter (room temp) 1/4 tsp salt 1 tsp baking soda 2/3 cups light breakfast syrup – you could use maple syrup or honey, but watch your cookies closely or they’ll burn on the bottom! 1 tsp vanilla extract 1 tsp almond extractContinue reading “Chocolate Chip Cookies”