2-4 tbsp balsamic reduction (make by heating balsamic in a pan with brown sugar until thickened)
instructions
Warm the inside of the rolls to allow for easy melting. Then, put down a layer of cheese, a “layer” of berry mixture, and another layer of cheese (for dan, use slightly less than twice as much cheese). –
Serve with cojita or queso fresco and pico (or instead of pico: mediterranean salad wink wink)
instructions
Combine marinade ingredients in a gallon-sized Ziploc bag, then reserve half of the marinade in a separate container for serving later. –
Add the steak to the bag and squish around to coat. Marinate for at least four hours to overnight, turning the bag occasionally. Drain the steak from the marinade. –
Heat a heavy large skillet (preferably cast iron) over high heat. Cook the meat for about 5-7 minutes per side (or until done). –
To serve, cut meat against the grain. Then pour remaining marinade over the top of the steak. –
1/2 cup basil, chopped (so good, but it’s fine if you skip this)
1/2 cup breadcrumbs, toasted
1 cup reserved pasta water
romano cheese (optional)
instructions
While pasta cooks to al dente, saute garlic in olive oil in a large frying pan. After a minute or two, add red pepper, then lemon rind, basil, and pine nuts to taste. –
Add sliced tomatoes. Add 1/2 cup reserved pasta water. Put pasta in frying pan and mix, adding more water if needed. Stir in breadcrumbs. Top with romano if desired.
for serving (optional): tomato, lettuce, feta cheese
1 lb (more or less whateva) red potatoes, chunks
1 large onion (more or less or whateva), chunks
Olive oil, salt, pepper, oregano
instructions
Preheat oven to 400. Drain and rinse chickpeas. Dry with paper towels (wet ones won’t roast well). Generously grease a sheet pan with cooking spray. –
Potatoes. Spread potato and onion on one half of a large sheet pan. Drizzle with oil, salt, pepper, oregano (optional) to taste. Bake at 400 for 10 minutes. –
Chickpeas. While you wait, add chickpeas to a mixing bowl. Drizzle on oil, seasonings, salt, and pepper to taste. Toss until well coated, spread evenly on the other half of the baking sheet when 10 minutes is up. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. Roast until crisp, but not hard. –
Tzatziki. Meanwhile, grate cucumber the large holes of cheese grater. Line a small bowl with a few paper towels and place the grated cucumber on top. Squeeze out as much as extra moisture as you can to keep the sauce from being watery. Once it’s drained, add to a medium-sized bowl with the rest of the sauce ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve. –
Char the pita bread. Spray both sides of the pita with olive oil cooking spray and “grill” the bread on the stovetop over an open flame on medium heat until slightly charred about 10-15 seconds per side. Once charred immediately fold in half and cover with a clean towel until ready to serve. –
Assembly. Spread hummus on one side. Press some chickpeas into the hummus to help them stay better. Add desired toppings and serve with potatoes!
Note: Double chickpeas and their seasonings if you want leftovers!
1 8 oz. can crushed pineapple (in 100% juice) not drained
1 cup ketchup
1/4 cup honey
2 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon mustard
1 tablespoon cider vinegar
1 tsp each chili powder, salt
1/2 tsp each ground ginger, smoked paprika, pepper
instructions
Cook bacon till crispy. (Find a good way to do this). –
Mix together everything from pineapple down. –
Heat oil in a large saucepan, cook for a few min, add beef and cook until cooked through, stirring often. –
Add sauce and bring to a simmer. Reduce heat and simmer for 20 minutes. When done, crumble bacon into mixture and serve with toasted buns (and maybe cornbread too!).
4 ½ cups/625 grams all-purpose flour, plus extra for dusting
2 teaspoons/5 grams kosher salt
2 tablespoons/30 milliliters olive oil
instructions
Pizza dough. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes. –
Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked. –
Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each. –
Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.) –
To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza. –
Make de pizza. Preheat oven and pizza stone to 500. Roll dough out into a circle, add sauce and cheese and whatever else you like. Bake for 8-10 minutes.
Maggie Eats 