#wannabecook

[whaticookformywife]

Beef and Lamb Gyros

Super easy and honestly quite fast to prep and make.

INGREDIENTS:

½ Lb of ground beef

½ Lb of ground lamb

1 tbsp Cumin

2 tsp Salt

1 tsp Accent

2 tbsp Onion Powder

1 tbsp Green Hatch Chile Powder

2 Cucumbers

2 roma tomatoes

Naan 

Greek Yogurt

Lemon.

Mix the meats and add the spices thoroughly. Mold the meat into a small log for easy slicing later. 

Turn oven to 425.

Put meat in covered with aluminum foil for 30-35 minutes.

Take out and let sit uncovered.

Wash, peel and clean the seeds of the cucumbers and then dice into small pieces.

Add 1 cup of Greek yogurt and the juice of a half a lemon.

Wash and dice tomatoes into small pieces. Add little olive oil, oregano and red wine vinegar.

Heat your naan in a comal or skillet and serve.

[cmeansches]

Since I’m in charge of dinner tonight, I tried out something different: angus beef steak, mashed potatoes from scratch, steamed veggies and mushroom soup. Let’s eat! #tonightsgrub #wannabecook #withthefam 🥩🍵🍽 (at Mangibin Residence) https://www.instagram.com/p/B-E-9evDzthBI8gDzS9VCC1JpLNgsUmrWT9Q4U0/?igshid=n9nwn52p2ow5

[keosartadventures]

a Kelisons tradition “Gigantic Cinnamon Roll” for tomorrow’s breakfast! #traditions #holidays #wannabecook #lovecooking @silviacollocaofficial you inspire me everyday!!! https://www.instagram.com/p/BqdEXKYDnHy/?utm_source=ig_tumblr_share&igshid=1lwfptv2kwr8c

[nivenspence]

My solace after a looooong day :-) creating delicious food! #WannabeCook #wannabechef #Foodie

[whaticookformywife]

ALAMBR-ITA DE CHULETA (Pork Alambre + Fajita) 6-9 thin sliced pork chops ½ Green bell pepper ½ Yellow or Red bell pepper 2-3 large serrano peppers 2-3 garlic cloves 3 limes 1 tbsp. Lea & Perrins Worcestershire Sauce 1 tsp. Maggi Sauce 1 tsp. Smoked salt 8 Corn tortillas Super simple, relatively healthy and delicious. First off clean, slice and dice the bell peppers. Then julienne the serrano peppers carefully removing the seeds and veins. (If you like spicy like me, you can leave all or some on). Chop the garlic roughly and add al vegies to a bowl. On a separate cutting board, slice in thin strips the pork chops and add them to a bowl. Add the juice of the two limes, Worcestershire Sauce, Maggi sauce and salt and mix them thoroughly. Cover with saran wrap and stick in the fridge for at least 20-30 minutes. The longer you let them marinade the stronger the citrus flavor will be. Get you iron skillet really hot, add a drizzle of oil and add the meat. Let them cook for about 6-9 minutes stirring around every once in a while. Once the pork is cooked remove from the skillet and place in a clean bowl. Add the veggies into the hot skillet and cook over high heat for about 3-5 minutes. I like my veggies a little crunchy so I go closer to the 3 minutes. Remove from the skillet and add to the meat and mix thoroughly and squeeze the juice of the last lemon across the meat and veggies. Heat some corn tortillas and they are ready to serve. Enjoy!

[keosartadventures]

“banana ramma bread! #yummy #wannabecook #bread #banana #bananabread

[dreamfulfilled]

These are now on my wish list. #foodie #wannabecook

[keosartadventures]

Finally product “one mother of a cinnamon roll” - made@with the best flour I have found @KingArthurFlour - Goal: going for the best Mommy / wife award 🥇 when u can’t sleep - you make@something yummy for family - #yummy #cinnamonrolls #cantsleep #love #happiness #wannabecook

[whaticookformywife]

POUND CAKE FRENCH TOAST WITH SERRANO BACON MAPLE REDUCTION Ingredients: 1 Costco / Northgate Pound cake 2 eggs Vanilla extract Almond Extract ½ cup of milk 2 serrano peppers 3 table spoons of butter (good butter) 5 sliced of bacon or ¾ cup of Costco chopped bacon bits. Maple Syrup. Chop the bacon and add to small skillet. Cook until fat renders a little and they begin to get crispy and change color. Add the finely chopped serrano and cook for another minute or two. In a small pot, add 1.5 cups of syrup on low heat. Add the 3 tablespoons of butter and the bacon and peppers. Let it simmer under low for 10-15 minutes. Meanwhile cut the pound cake intro ½ inch slices and on a bowl add your 2 eggs, milk, teaspoon of almond and vanilla extract. Wisk until they are fully mixed. Heat up a skillet and add a little bit of butter and vegetable oil. Dunk the slices about 2 secs on each side and place on skillet for about 2 minutes or golden brown and flip. Do the same on the other side and repeat until you have them all fried. Plate with fruit of choice (raspberries or blue berries are my preference)

[keosartadventures]

Finally product “one mother of a cinnamon roll” - made@with the best flour I have found @KingArthurFlour - Goal: going for the best Mommy / wife award 🥇 when u can’t sleep - you make@something yummy for family - #yummy #cinnamonrolls #cantsleep #love #happiness #wannabecook

[whaticookformywife]

Tricolor pasta with Pancetta, asparagus & cherry tomatoes in a Xni-Pec vinaigrette. Ingredients: 1.5 cups of pasta ¼ lb. of pancetta 12 cherry tomatoes 1 bunch of asparagus 2 garlic cloves 3 tbsp. of vinaigrette 2 tbsp. of pine nuts 3 tbsp. of Parmesan cheese 2 scallions Veggies and Pancetta Cook the pancetta over medium high for about 10 minutes moving around constantly. Add the cherry tomatoes and a tsp. of olive oil. Let it cook until cherry tomatoes look a little scalded. Add the asparagus and toss around for about 3 or 4 minutes. Place all ingredients in a bowl, toss and serve. Pasta: Bring water to boil. Add a pinch of salt. Add pasta and stir every once in a while for 9 minutes. Drain and toss with ingredients. Xni Pec Vinaigrette: 3 tbsp. of white vinegar. Place them on a pan with oregano, salt and pepper. Turn on medium high and stir until you see vapor. Stir for 15 secs and then turn off and let it rest. Add 3 tbsp. of olive oil and stir or shake vigorously.

[whaticookformywife]

Scallion Cheese Blossom Bread Ingredients: One peasant bread or sourdough loaf 2-4 cloves of garlic 3-5 Scallions 4 tbsp. of butter 1/2 lb. of a firm white cheese (Dorsett from Consider Bardwell Farm) 1/2 lb. of a softer cheese (Rupert from Consider Bardwell Farm) Grated Parmesan cheese 1 tsp. of crushed red pepper. Preparation: Cut the bread lengthwise and widthwise without cutting through the bottom crust creating a grid. Slice your cheese into small bite size thin slices and proceed to place them in between all the bread squares. Use one cheese going horizontally and the other vertically. Chop your scallions finely. Crush and chop the garlic cloves finely. You can use Garlic butter too if you have it. I had Ronny Brook garlic butter which is awesome. In a small pan melt your butter; add the crushed garlic cloves, scallions and red crushed pepper. Stir thoroughly and pour over the bread making sure it gets in every crevice. Sprinkle some Parmesan cheese and bake at 380 degrees for 20 to 25 minutes. http://www.ronnybrook.com/ http://www.considerbardwellfarm.com/index.html

[whaticookformywife]

BACT (bacon, avocado, cheese and tomato) Ingredients: ½ Lb. of center cut bacon 1 ripe avocado 1 roma tomato 1 Serrano pepper ½ small white onion 2-3 tbs of mayo 2-3 slices of Panela cheese ½ Lb. of bean sprouts. 1 loaf Sour dough bread. Preparation: Each sandwich uses about 4-5 slices of bacon. - Place three slices parallel to each other. - Cut the remaining two slices in 1.5 to 2 inches - Weave in the bacon as shown on picture. - Place over foil on baking sheet and place cookie cooling rack on top. - Pre heat over at 400 and cook bacon for approx. 4-6 minutes. Watch them since this time will vary depending on the type of bacon and oven. - Take out and let rest. Assemble sandwiches as you see them on the pictures; VERY IMPORTANT the order of the ingredients does not alter the end flavor of the sandwich. Enjoy!

[whaticookformywife]

Fried smoked pork chops with arugula salad. Super easy and delicious. Most important part here is the meat and finding someone who can smoke these puppies. I was lucky enough to have as a friend the owners of Marbled Meat shop in Cold Springs, NY (if you live in NY and Brooklyn the contact info is at the bottom). Another bet is finding a German meat shop; they tend to carry smoked pork chops. You can have them thick cut or thin cut both great the only difference is the thick ones you finish in the oven. Ingredients: Smoked Pork Chops Olive Oil Salt and Pepper Thyme Salad: Wild Arugula Parmesan Cheese Newman's Olive oil and vinegar dressing Place your chops to defrost at room temperature least 6 hrs. so by the time they are ready to cook the center is not so cold. Preheat your over to 315 degrees. Salt and pepper generously. Add some olive oil on to a skillet and turn it to medium high - high. Once oil is very hot place your chop for approx. 2-3 minutes per side till you get a golden brown crust. Place them in Pyrex or other cooking vessel. Drizzle them with some fresh olive oil and add the thyme on them. Cover your dish with aluminum foil and finish cooking them for about 18 minutes in the oven. Take them out and let the rest while you assemble the salad. Salad: Add to bowl, add dressing and cheese. Toss and serve. Meat Provider Extraordinaire: http://www.marbledmeatshop.com/

[whaticookformywife]

MOJO DE AJO This is a great little concoction to have in your fridge and cook or/and marinade seafood and meats. Super simple and delicious and to add spice you can always add some sprinkles of red pepper flakes and turn the flavor closer to “al ajillo” style. Ingredients: -4 large heads of garlic peeled -2 cups of olive oil 1 teaspoon of coarse salt 1 or 2 lemons Preparation: Pre-heat your over at 325. In a cutting board break up your garlic cloves, smash them lightly and take off all the skin. Cut the rough part on the bottom of the clove. Place them in your oven dish and proceed to add the olive oil and salt and stir them around. Cook for about 45 to 50 minutes until they are lightly brown. Take out of the oven and with a bean / potato masher mash your garlic cloves until they are made into a pulp. Squeeze in the juice of the lemons and stick in the oven for another 20 to 25 minutes. Let it cool down and store in a mason jar or other container with a lid. As long as enough olive oil is covering the garlic it can last up to 3 months in your fridge.

[whaticookformywife]

ANGEL PASTA WITH CHORIZO SOFRITO, SHRIMP AND SPINACH

Ingredients: ½ lb. of Shrimp 1 or 2 links of dried spicy chorizo (Palacios) 2 portions of angel hair pasta 1 lb. of raw spinach (bunch) 10 heirloom cherry tomatoes 1 tsp. of crushed red pepper 1 tsp. of raw coarse salt 3 cloves of garlic finely chopped ¼ of white onion chopped. 1 tbs of fresh basil 1 tbs of fresh thyme

Shrimp: I like to poach them for the juiciness result with the shrimp. In a pot of water add some garlic cloves and a bay lead. Bring water to slow boil and then turn down to simmer. Place your shrimp inside and cover for 3-5 minutes. They should look bright pink and still feel tender. Take out and place in a cold bath.

Sauce: Chop all ingredients into a fine chop. Place onions, tomatoes and garlic first. Sprinkle salt and pepper. Once onions look translucent add thyme, basil and chorizo and cook for 5 minutes stirring constantly.

Pasta: In a pot add 4 cups of water and pinch of salt. Bring to a boil and add pasta. Let it cook for 3 minutes and then rinse in cold water to stop cooking. Let it drain for 1 minute.

Rip the spinach into medium pieces and add it with the shrimp to the simmering sauce. Stir around and add pasta. Stir around and plate. Sprinkle some Parmesan cheese.