recipe book :p

place for me to keep meals i’ve made in the past as inspo for future meals

[m-makesfood]

guess who’s making chicken celebrini!

i started by marinating my chicken in bbq sauce, mustard, hot sauce, salt, pepper, and garlic for a couple? hours

for the sweet potatoes i cut them into large chunks and seasoned with salt, pepper, garlic, paprika, and sprayed with avocado oil before cooking it in the air fryer for about 30 minutes on the “roast” setting which i think is 325°f

since i had leftover rice i just microwaved that while the air fryer went and i cooked the chicken in a pan over the stove until it was ready

assembly was pretty basic and i topped with yellow mustard and my favorite hot sauce

voila chicken celebrini!

i also had some leftover ranch in the fridge so i added that because there’s no such thing as too much sauce. i’m also a big fan of mustard and everything else in it so i actually really enjoyed it and i will probably make it again at some point, it just tastes like everything that’s in it but everything that’s in it is good and it’s just the kind of simple food that’s comforting to me, also nice the only thing i had to cook tonight was the chicken lol

[m-makesfood]

chicken quarters

- salt pepper garlic paprika

- tomato paste? mustard?

- olive oil and or butter

pat chicken dry and trim

season

brush with oil

425 for 35-45 min

i ended up seasoning the top and bottom of the chicken with salt pepper garlic parsley and paprika and under the skin i tried to rub a tomato paste and butter paste with the same seasonings as the outside, i greased the pan with olive oil and put a bit more on top i then baked it at 415°F, 15 minutes topside down, and 20 minutes topside up, i ended up turning the oven off and leaving it in to finish for the last 5 minutes or so because i didn’t want the top to burn, when it was time to flip i spooned excess oil in the pan on top of the skin, i used a meat thermometer and the chicken was around 170-180°F since its dark meat

i think next time i should skip the butter because it was definitely more oily than i would have liked, i also couldn’t really tell if the tomato paste did anything?? the chicken skin was super flavorful and got pretty crispy on top and the chicken itself was super juicy and tender, i think i cooked it at the right temperature and time even with the near burn miss, im definitely looking forward to playing around with some different flavors and i want to skip the butter

[m-makesfood]

didn’t get a picture of it but seasoned with salt pepper garlic cumin chili powder, and just olive oil, baked it in a bread loaf pan line with parchment paper because it was all i could find at 425 for 35 minutes, got up to about 180°F

not doing the butter definitely helped it be less oily, i should have put less season on the bottom because it got all weird and kind of soggy because it was sitting in the drippings, top skin could have gotten crispier too

next time i want to dry finding away to make the meat more flavorful not just the skin, also want to save the bones for chicken stock

[m-makesfood]

chicken quarters

- salt pepper garlic paprika

- tomato paste? mustard?

- olive oil and or butter

pat chicken dry and trim

season

brush with oil

425 for 35-45 min

i ended up seasoning the top and bottom of the chicken with salt pepper garlic parsley and paprika and under the skin i tried to rub a tomato paste and butter paste with the same seasonings as the outside, i greased the pan with olive oil and put a bit more on top i then baked it at 415°F, 15 minutes topside down, and 20 minutes topside up, i ended up turning the oven off and leaving it in to finish for the last 5 minutes or so because i didn’t want the top to burn, when it was time to flip i spooned excess oil in the pan on top of the skin, i used a meat thermometer and the chicken was around 170-180°F since its dark meat

i think next time i should skip the butter because it was definitely more oily than i would have liked, i also couldn’t really tell if the tomato paste did anything?? the chicken skin was super flavorful and got pretty crispy on top and the chicken itself was super juicy and tender, i think i cooked it at the right temperature and time even with the near burn miss, im definitely looking forward to playing around with some different flavors and i want to skip the butter

[m-makesfood]

delicious fucking salad

shitty picture of a beautiful meal, i only wish it was bigger

the majority of it is baby spinach and like butter leaf lettuce, i then added a cut up chicken tender, boiled egg, and shredded cheese on top

i dressed the lettuce itself with salt pepper garlic and olive oil

the dressing i actually made a few days ago for something else and is mayo, sour cream, plain greek yogurt, milk, capers, dill, garlic powder, and a pinch of salt

i ate it like three hours ago and i’m still thinking about it and i would absolutely make it again except i don’t have any more eggs to use

i probably wouldn’t use as much salt next time though because i didn’t realize how salty the dressing would be when i was prepping the lettuce

[m-makesfood]

made it again because it was so good

[m-makesfood]

delicious fucking salad

shitty picture of a beautiful meal, i only wish it was bigger

the majority of it is baby spinach and like butter leaf lettuce, i then added a cut up chicken tender, boiled egg, and shredded cheese on top

i dressed the lettuce itself with salt pepper garlic and olive oil

the dressing i actually made a few days ago for something else and is mayo, sour cream, plain greek yogurt, milk, capers, dill, garlic powder, and a pinch of salt

i ate it like three hours ago and i’m still thinking about it and i would absolutely make it again except i don’t have any more eggs to use

i probably wouldn’t use as much salt next time though because i didn’t realize how salty the dressing would be when i was prepping the lettuce

[m-makesfood]

stuffed peppers!

third time making it in the apartment, the filling this time is sweet italian sausage, mushroom, onion, and rice. seasoned the same as last time, but when i added the tomato paste i used beef broth to make it a sauce consistency instead of just water since i had it around

when stuffing the peppers i put a layer of mozzarella and cheddar blend cheese on the bottom in the middle and on top

i really like the extra cheese and the mushrooms, it would have been good if i had more peppers to put in it, or spinach

i also steamed the peppers on the stove instead of par baking them in the oven and i much preferred it, it was much quicker, and it made it really easy to make everything in advance and then stuff them and put them in the oven when i was ready

[m-makesfood]

breakfast slop

i was just going to make oatmeal today but i have that pretty much every day and i had plenty of time (not that it take long)

today’s slip is black beans, corn, day old rice and a beaten egg with shredded cheese and a bit of sour cream and seasoned with salt pepper garlic paprika cumin and chili powder

[m-makesfood]

more soup!

pork and mushroom dumplings with cabbage, onion, and mushrooms. just a simple vegetable broth with ginger, green onion, soy sauce, and fish sauce added and a little bit of day old rice on the bottom

[m-makesfood]

Almost Mac and Cheese

i made mac and cheese except after i made the sauce i put in like a cup of butternut squash soup i had made earlier in the week, then added the pasta and baked it with breadcrumbs on top

it was really good and i would absolutely make it again, except i would probably do more noodles since it definitely read more as a soup than mac and cheese

[m-makesfood]

leftover soup!

oh my fucking god this was so good, i love making soup with whatever leftovers i have in the fridge, this batch of leftover had left over pot roast and cabbage chili, as well as the last of a bag of spinach in my fridge, i also added mushrooms because i wanted to and used some of the leftover stock from the roast which made it more soup like and tied in the flavor of the beef with the chili, i also topped it with the last of my plain greek yogurt to make it a little creamier and a little more different from the chili, i had bread and butter on the side and oh my god it was so fucking good

[m-makesfood]

,,,,it was on sale so i made pot roast for the apartment, i made the roast and the carrots, as well as the gravy, one roommate made the mashed potatoes and then garlic bread and another one washed the dishes 🙌

[m-makesfood]

lentil soup!!

my first time making it, i’m really happy with how it came out and i can’t wait to do it again, i accidentally made way more than i meant to but it was great because it was so versatile for leftovers

ingredients

salt pepper garlic paprika crushed red chili flakes and cumin

onions carrots and orange bell peppers

brown lentils

potato

chicken broth

after the lentil were cooked all the way down to mushy, i used an immersion blender to make it creamy, it was a little looser than i wanted it to be so i would probably either add more potato or less broth next time

for this night i topped it with ground tofu that i just heated up in a pan with similar spices to the soup and also homemade croutons which were so good, i also had it over rice, and over pasta, kind of like a sauce

[m-makesfood]

chili except i didn’t check to see if i had ground beef or not before making it,,,,,,for some reason at the time that made total since to me i subbed the beef for cabbage, it was still really good

ingredients:

uhhh spices i don’t remember, i do remember it called for oregano and i didn’t have any but probaly salt pepper garlic powder onion powder and chili powder

bay leaf

tomato paste

kidney beans

onion

garlic

chicken stock

canned dice tomatoes

[m-makesfood]

linguine and clam sauce

oh my god oh my god oh my god this was so good

little neck clams were on sale this week and i love seafood so this was the obvious choice

this was a pretty basic linguine and clam sauce recipe though we did do a combo of steamed class and canned clams, my roommate did most of the sauce cooking but i did steam the clams which was a first for me so im putting it on here anyways, we ende d up having a lot of extra liquid since i accidentally cooked the clams separately form the sauce so i was incredibly pleased to have a bowl of clam soup on the side for this meal

[m-makesfood]

stuffed peppers take 2

i made these for me and my roommate and they were so good

since i had different stuff in the fridge they looks a little different from last time

to make make the filling i browned turkey in a pan with onion and minced garlic as well as tomato paste salt pepper garlic and a spice mix that has paprik cayenne cumin and cilantro. i then added the cooked rice, chicken broth, and a spoonful of alfredo sauce just to make it a bit creamier. once all the broth had been absorbed i added the spinach and the stuffed the pre baked peppers, i topped them with a mexican cheese blend and a bit of parmesan/romano mix, on the cheese was melted and brown they were ready

i really like it with the tomato paste instead of the tomato sauce and the spinach was super good too, i think next time i want to add the cheese in with the filling to make it cheesier and also chop the spinach first to it mixes more evenly with the rest of the filling

[m-makesfood]

ingredients soup!

i love eating soup and i also love making soup because it’s a super easy way to use up a bunch of stuff in your fridge, it’s super customizable, and it’s super low effort too

this soup was inspired by mac n cheese soup since i had some left offer mac n cheese, i also used kidney beans, spinach, corn, and pulled chicken. the most work i did was cutting the corn of the cob and toasting it in a pan with oil salt pepper garlic paprika cumin chili powder, i also sautéed an onion

since i prefer a creamy soup especially if im looking for a comfort meal i used a combination of milk and chicken broth, i did also add a splash of alfredo sauce because i had an open jar in the fridge, i topped it with some parmesan cheese and it was super good, warm and filling, i paired it with a seed bread from the store slightly warmed in a pan with butter

[m-makesfood]

crock pot pull chicken i made recently, seasoned with salt pepper garlic paprika cumin and chili powder, cup of water and a bullion cube added and cooked on high for 5 hours, it would have been 4 but the chicken was still slight frozen, also added a splash of white wine with like an hour left on the timer

i love doing this because 3 chicken breasts and 5 hours later i have multiple weeks worth of prepped chicken i can store in the freezer for later, my first meal with it was mac n cheese and i add barbecue sauce to the chicken. next time i want to brown the chicken with oil in a pan first to see how it changes the taste if it does at all

i’m really looking forward to cooking a roast in the crockpot or doing a pulled pork or pulled beef as the weather gets cooler, i tend to to cook with chicken the most because it’s cheap and versatile