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[thosedamnrecipes]

Radish Leaf Pesto

2 ounces radish greens, washed and dried

4 ounces almonds, toasted and chopped

2 cloves garlic

8 ounces olive oil

4 ounces feta cheese

3 ounces grated Parmesan

Salt to taste

Finely chop the greens. Set them aside. Place the almonds and garlic in a food processor and blend until the almonds are finely chopped. Add the greens and then slowly add the olive oil. Add the cheeses at the end and blend again. Salt to taste. 

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[thosedamnrecipes]

fucked up how cooking and baking from scratch is viewed as a luxury…..like baking a loaf of bread or whatever is seen as something that only people with money/time can do. I’m not sure why capitalism decided to sell us the idea that we can’t make our own damn food bc it’s a special expensive thing that’s exclusive to wealthy retirees but it’s stupid as hell and it makes me angry

[thosedamnrecipes]

Blood Pressure

Adapted from Journeyman’s list of ingredients

2 oz bourbon

3/4 oz Allspice Dram

1/2 oz Simple Syrup

1 dash orange bitters

[thosedamnrecipes]

Bon Appétit’s Cucumber Honeydew Slushy

 4 c honeydew, cut into 1″ pieces and frozen

2 1/2 c coconut water

1/3 c mint leaves

2 Tbsp Fresh lime juice

1/2 tsp (or less) kosher salt 

6 oz English hothouse cucumber (or you could use a normal one and seed it), Peeled and cut into 1″ pieces

Blend all ingredients with 2 c ice until smooth.

Note: Can be halved

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Company’s Coming Chicken

6 chicken breasts

12 slices swiss cheese

2 cans cream of chicken or mushroom soup

1 package seasoned pepperidge farm bread crumbs 

1 stick butter, melted

Place chicken in casserole dish. Cover each with swiss cheese, then soup. Mix crumbs and butter. Sprinkle over top of chicken and bake at 350 for 75 mins.

Note: decrease butter and crumbs

[thosedamnrecipes]

Cheese-Stuffed Chicken with Bacon

4 strips bacon

2 1oz sticks string cheese

4 skinless boneless chicken breasts (about 1 1/4 lbs)

1/2 tsp dried sage

1/2 tsp salt

1/2 tsp pepper

Heat oven to 500. Cut cheese sticks in half crosswise. Pound breasts lightly to even thickness. Sprinkle rough side of each breast with spices. Roll each, seasonings inside, around cheese, tucking in ends so cheese won’t leak out. Secure with toothpicks. Wrap in a strip of bacon and put in roasting pan. Bake until chicken is cooked through and bacon is browned, about 15 minutes.

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Chicken Breasts Florentine

3 Tbsp Butter, melted

10 oz package cut spinach

2 whole skinned, boned chicken breasts

1/3 c bread crumbs

1/4 tsp basil leaves

2 Tbsp oil

1/2 c shredded mozzerella

Cook spinach as on package, squeeze to drain. Stir in butter, set aside. Place 1 breast between pieces of plastic wrap or wax paper. Working from center, gently pound until 1/4″ thick. Repeat with other breast. In a small bowl, combine crumbs and basil. Coat breasts with mixture. Heat oil over medium-high heat in a large skillet. Cook 5-7 minutes on each side or until lightly browned and no longer pink. Reduce heat. Spoon cooked spinach evenly over each chicken; sprinkle with cheese. cover and cook until cheese is melted.

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Bourbon Blackberry Smash à la Abbi

5 Blackberries

6 Mint leaves

1 1/2 oz Lime Juice

2 oz Bourbon

3/4 oz Simple Syrup

1/2 to 1 c Ice

1 to 1.5 oz Club soda

Muddle Blackberries, mint leaves, and lime juice in a cocktail shaker. (Use a longer one) Add bourbon, Simple syrup, and Ice and shake vigorously. Pour entire contents of shaker into a decent sized glass (larger than 8 oz smaller than a pint, I think). Top with club soda. Optional garnish of a mint sprig and/or blackberries.

Adapted from this

[thosedamnrecipes]

Bourbon Blackberry Smash à la Lydia

3 Blackberries

6 Mint leaves

1/2 oz Lime Juice

1 to 1 1/2 oz Bourbon

3/4 oz Simple Syrup

1/2 to 1 c Ice

1 to 1.5 oz Club soda

Muddle Blackberries, mint leaves, and lime juice in a cocktail shaker. (Use a longer one) Add bourbon, Simple syrup, and Ice and shake vigorously. Pour entire contents of shaker into a glass (if glass can’t hold 8 oz, use less ice). Top with club soda. Optional garnish of a mint sprig and/or blackberries 

Adapted from this because I like not tasting the alcohol too much

[thosedamnrecipes]

Asparagus Fontina Tart

1 sheet frozen puff pastry, thawed

5 1/2 oz Fontina or Gruyère cheese, shredded

1 1/2 lbs medium asparagus

1 Tbsp olive oil

Salt and pepper

Preheat oven to 400. On a floured surface, roll the puff pastry into a 16″ by 10″ rectangle. Trim uneven edges (optional). Place pastry on a baking sheet lined with parchment paper. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork pierce dough inside the markings at half inch intervals. Bake until golden, up to 15 minutes. Remove pastry shell from oven and sprinkle with the cheese. Trim bottoms of asparagus spears to fit crosswise inside the tart shell, about 8 inches. Arrange in a single layer over cheese, alternating ends and tips. Brush with oil and season with salt and pepper. Bake until spears are tender, 20-25 minutes.

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Pizza Dough

3 c flour

1 package RapidRise yeast

3/4 tsp salt

2 Tbsp oil

3/4 to 1 cup warm water

Using food processor, combine flour, undissolved yeast, and salt 5-10 seconds. Add oil. Slowly pour water through tube while processing until a ball forms. knead by processing 60 seconds. Remove. Shape into ball. Cover and let rest on floured surface 10 minutes. Shape and top with desired ingredients. Bake 20-30 mins at 400.

Note: After resting, dough may be frozen. Thaw overnight in fridge.

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Ravioli with Rosemary Cream Sauce

1 c cream

1 tsp dried rosemary

1 lb cheese ravioli

1 lemon

1/2 tsp salt

1/2 tsp pepper

3 Tbsp chopped chives or scallion tops

Parmesan Cheese

Combine cream and rosemary in saucepan. Bring to a boil, reduce heat and simmer until reduced to 1/2 cup, about 15 minutes. Cook ravioli, drain and return to pan. Strain cream sauce into pan. Squeeze 2 tsp lemon juice and add to pasta along with salt and pepper. Toss. Serve. Sprinkle with chives. Add parmesan individually.

Note: Could be made with other herbs

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Meinhard Chicken

6 chicken breasts

1 large onion, chopped

1 lb fresh mushrooms

1/2 tsp curry powder

1/2 tsp thyme

1/2 tsp natural blend seasoning for chicken

1 1/2 c broth

1/2 c vermouth

1 1/2 c half and half

3 c cooked rice

chopped parsley

Brown onion and mushroom in oil and butter. Remove from pan and set aside. Dredge chicken in flour. Brown chicken in pan. Add mushrooms, onion, and seasoning. Stir in broth, vermouth, and half-and-half. Add rice and parsley. Mix well. Bake in 9x13 pan for 30 minutes at 325.

[thosedamnrecipes]

Bourbon Pecan Pork Roast

1 Tbsp olive oil

2 lbs Pork loin roast

1/3 c pecan pieces

1/4 c bourbon

3 Tbsp brown sugar

Heat oven to 325. Heat oil in large skillet over medium-high heat and brown roast on all sides. Put meat on rack in roasting pan and sprinkle with salt and pepper. Cook 30 mins. Meanwhile, add pecans to oil, cook over medium heat 1 minute and remove. Combine bourbon, sugar, and 1/4 tsp salt. Add to pan and boil until sugar dissolves and bourbon reduces slightly, 1-2 minutes. After meat has cooked 30 mins, begin basting with bourbon sauce. Cook until meat thermometer reads 160, about 30 minutes more. Five minutes before meat is done, sprinkle with pecans. 

[thosedamnrecipes]

Greek Pork Pita Pockets

1 lb pork loin

1/4 c olive oil

1/4 c lemon juice

1 Tbsp mustard

2 cloves minced garlic

1 tsp dried oregano

Pitas

Cucumber Sauce

Cut pork into thin strips. Combine remaining ingredients and pour over pork. Refrigerate 1-8 hours. 

Remove pork from marinade. Stir fry in pan over medium heat 2-3 minutes. Fill pitas with pork, lettuce, and red onion. Top with cucumber sauce.

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Cucumber Sauce

1 c plain yogurt

1 cucumber, peeled and chopped

1/2 tsp crushed garlic

1/2 tsp dill weed

Combine, cover, and refrigerate to allow flavors to mix.

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Glazed Pork Loin Roast

1 small onion, sliced

1/4 c celery, sliced

1/4 c carrots, sliced

3-4 lbs pork loin roast

salt and pepper

1 small bay leaf, crumbled

1/2 c Pineapple juice

1/4 c soy sauce

1/4 c apricot jam

1 tsp cornstarch

Arrange veggies in bottom of lightly greased baking pan. Season roast and place on veggies, fat side up. Insert meat thermometer horizontally into end of roast. Bake at 325 for 45 minutes or until lightly browned. Turn roast over and bake 30 mins. Turn Again. Combine pineapple juice and soy sauce. Pour over roast. Bake 15-20 minutes more or until the thermometer registers 170. Remove roast from oven and place meat and veggies on platter and cover with foil. Combine jam and cornstarch and pan drippings. cook over medium heat until slightly thickened. Spoon glaze over roast and let stand 10 minutes before slicing.