skyla's plate

[skylasplate]

chicken noodle soup

1 rotisserie chicken

12 c chicken broth

2 c water

1 chicken bouillon cube

1 large, thick carrot; peeled and chopped into half-moons

4 ribs celery, chopped into 1" pieces

5 cloves garlic, minced

1oz package fresh poultry herbs (sage, thyme, rosemary), tied together with kitchen string

2 bay leaves

6oz egg noodles (roughly half a package)

2 tbsp butter

1. Remove the skin from the rotisserie chicken and roughly shred the meat. Use the carcass to make your own broth or use a high quality store-bought one.

2. In a large pot, heat up the butter over medium heat.

3. Cook the carrots and celery for 3 minutes then add the garlic and cook for another minute.

4. Turn up the heat to medium-high and add the broth, water, bouillon cube, bay leaves, and herbs. Mix well.

5. Continue cooking until the carrots and celery are fork-tender.

6. Remove the herbs and bay leaves.

7. Add the noodles, chicken, and more water if needed and continue cooking until the noodles are al dente, then cover the pot and remove from heat. Let sit for 15 minutes.

8. Taste for salt and serve.

[skylasplate]

tuna macaroni salad

1lb elbow pasta

1 c mayonnaise

1/4 c sour cream

2 tbsp sugar

3 tbsp white vinegar

1/4 tsp black pepper

1/2 tsp salt

1 red onion, finely diced

1 small handful pimento-stuffed green olives, halved

3 cans tuna, drained

1 red bell pepper, finely diced

2 dill pickle spears, finely diced

1. Cook the pasta according to its package instructions and drain.

2. In a large bowl, mix together the mayonnaise, sour cream, relish, vinegar, salt, and pepper very well.

3. Fold the pasta and chopped veggies into the dressing and refrigerate covered for at least 2 hours before serving.

[skylasplate]

stove-top macaroni & cheese

8oz elbow pasta

3 tbsp salted butter

1/2 10.5oz can Campbell's Cheddar Cheese Soup

1/2 c freshly shredded sharp cheddar cheese

1/4 c freshly shredded Swiss cheese

1/2 c heavy cream

1/4 tsp salt

1/4 tsp white pepper

1. Cook the elbow pasta according to its package instructions, then drain and return to the pot over medium-low heat.

2. Add in all remaining ingredients and gently stir constantly until the shredded cheeses and butter is melted.

[skylasplate]

fall-off-the-bone slow cooker ribs

1 rack of pork ribs (3-3.5lbs)

1 c apple juice

2 tbsp apple cider vinegar

1/2 c brown sugar, packed

1 tsp smoked paprika

1/2 tsp ground mustard

1/2 tsp salt

1/2 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1 c barbecue sauce

1. Start by removing the membrane from the back of the ribs.

2. Cut the rack of ribs in half so they will fit in the slow cooker.

3. Mix all spices and the brown sugar together in a small bowl.

4. Massage the dry rub into the ribs very well. Cover and marinate in the fridge overnight.

5. In the slow cooker, add the apple juice and apple cider vinegar, then the ribs.

6. Close the lid on the slow cooker and turn it on LOW for 8-10 hours.

7. Preheat oven to 375°F.

8. Carefully remove the ribs from the slow cooker with tongs. Be careful to not let them fall apart too much.

9. Brush the barbecue sauce on the ribs and bake for 15 minutes to caramelize the sauce.

[skylasplate]

cashew & green bean chicken

6 boneless skinless chicken thighs, cut into 1" strips

1/2 c roasted unsalted cashew halves

8oz green beans, ends trimmed and cut in half

1/4 c vegetable oil

3 tsp cornstarch, separated

3 tbsp sugar

3 tbsp Chinese black vinegar

1 pinch ground white pepper

2 tbsp low-sodium soy sauce

2 tbsp dark soy sauce

2 tbsp shaoxing wine

3/4 c water

1. Coat the chicken in 1 tsp cornstarch.

2. In a bowl, stir together the cornstarch, sugar, black vinegar, shaoxing wine, white pepper, water, and soy sauces.

3. In a wok over medium-high heat, heat up the vegetable oil.

4. Cook the chicken until it's fully cooked then remove it from the wok.

5. Next, add the cashews to the wok and cook until they darken slightly, then remove them.

6. Next, add the green beans and cook for a minute. They should still be crunchy.

7. Now, add the chicken and cashews back to the wok along with the stir-fry sauce and continue to cook until the sauce thickens. Serve over white rice.

[skylasplate]

spicy spinach & sausage cheese tortellini

1/2 yellow onion, roughly chopped

6 cloves garlic, smashed

3 tbsp salted butter

16oz fresh or frozen cheese tortellini

1.25lb ground hot Italian sausage

2/3 c freshly grated Parmigiano-Reggiano

1 c frozen spinach, microwaved and drained

2 8oz cans tomato sauce

3/4 c heavy cream

1 tbsp olive oil

1.5 tsp crushed red pepper flakes

1/4 tsp black pepper

1/4 tsp salt

1/2 tsp dried basil

1/2 tsp dried oregano

1 tsp white sugar

1. Cook the tortellini according to its package instructions, then drain and return to the pot off the heat. Set aside.

2. In a large frying pan, heat the oil over medium heat. Cook the onion and garlic until they begin to soften.

3. Add the tomato sauce, crushed red pepper flakes, sugar, salt, black pepper, oregano, and basil. Mix well and cook for 5 minutes.

4. Add the heavy cream and butter and stir until well combined.

5. Transfer everything in the pan to a blender and blend until very smooth. Leave the sauce in the blender for now.

6. In the same frying pan over medium heat, cook the ground sausage until completely cooked.

7. Add the blended sauce to the meat in the pan along with the Parmigiano-Reggiano and spinach. Mix well and continue cooking until the spinach wilts and the cheese melts.

8. Add the meat sauce to the tortellini and stir to combine.

[skylasplate]

masala lamb chops

4 lamb chops

3 tbsp full-fat Greek yogurt

1 tsp garam masala

1/4 tsp ground cumin

1/2 tsp turmeric powder

1/2 tsp ground coriander

1/2 tsp salt

1/4 tsp black pepper

3 cloves garlic, minced

1 tbsp minced ginger

2 tbsp vegetable oil

1. Mix all of the spices, garlic, and ginger with the yogurt. Massage this into the lamb chops very well and marinate overnight.

2. Allow the lamb chops to come to room temperature.

3. Heat the oil in a frying pan over medium heat.

4. Fry the lamb chops on all sides until the internal temperature reads 135°F for medium-rare or 150°F for medium.

[skylasplate]

red enchilada sauce

3oz dried chile guajillos, seeds and stems removed

3oz dried chile pasillas, seeds and stems removed

6 garlic cloves

1 medium white onion, quartered

2 chipotle peppers in Adobo sauce

1/4 tsp salt

1/4 tsp cumin

1/2 tsp chili powder

1/2 tsp dried oregano

2 tsp brown sugar

1 tsp vegetable oil

1. Bring a pot of water to a gentle boil over medium-high heat then remove from heat.

2. Add the chiles, onion, and garlic to the hot water and cover the pot. Let it steep for 10 minutes.

3. Remove the ingredients from the pot and place them into a blender with the chipotle peppers, salt, cumin, chili powder, oregano, brown sugar, and enough of the steeping water to get the perfect consistency. Blend until very smooth.

4. Pass the sauce through a fine-mesh strainer.

5. Discard extra steeping water and lightly dry the pot with a clean towel.

6. Add oil to the same pot and heat over medium heat.

7. Add the sauce to the pot and cook uncovered for 15 minutes.

8. Taste for salt. If the sauce is too bitter, add more brown sugar.

[skylasplate]

mozzarella stuffed meatballs

1 lb 85% lean ground beef

1 lb ground pork

1/4 tsp salt

1/4 tsp black pepper

2 tsp dried oregano

5 cloves garlic, minced

1/2 yellow onion, minced

1 large egg

1 c Italian seasoned breadcrumbs

1/2 c freshly grated Parmigiano-Reggiano

4oz low-moisture mozzarella, cut into cubes

1/4 c vegetable oil

1. Add all ingredients except mozzarella and vegetable oil to a large mixing bowl and thoroughly mix by hand.

2. In your palm, form palm-sized patties. Add a cube of mozzarella and seal on all sides. Roll the meatball between your palms until perfectly round. Repeat until there is no meat left.

3. In a frying pan, heat the oil over medium heat. Lightly fry the meatballs until a nice color is formed on all sides.

4. Place the meatballs in a pot of marinara sauce over medium heat and continue cooking for 15 minutes, or bake at 350° for 10 minutes.

[skylasplate]

roasted garlic & basil marinara

1 whole garlic

1 tsp plus 2 tbsp olive oil

1/8 tsp salt

1/4 tsp red pepper flakes

1/2 yellow onion, minced

2 28oz cans San Marzano crushed tomatoes with basil

4 tbsp sugar

1 tsp dried oregano

1. Preheat oven to 425°.

2. Hold the garlic down on its side and cut the woody stem off, exposing the cloves inside.

3. Drizzle 1 tsp olive oil over the exposed garlic cloves and sprinkle 1/8 tsp salt over it.

4. Loosely wrap the garlic in aluminum foil.

5. Roast in the oven for 1 hour.

6. While the garlic roasts, heat 2 tbsp olive oil over medium heat in a pot.

7. Add the red pepper flakes, oregano, and onions to the pot and cook until the onions begin to soften, then add the cans of tomatoes and sugar. Lower the heat to medium-low and continue to cook uncovered, stirring occasionally.

8. When the garlic is done, open up the aluminum foil and allow it to cool enough to handle. Squeeze out the cloves into a small bowl and mash them with a fork.

9. Add the roasted garlic to the sauce and mix well.

[skylasplate]

butter chicken

4 boneless skinless chicken thighs, cut into thick strips

3 tbsp plain full-fat yogurt

1/2 tsp kashmiri red chili powder

1/2 tsp turmeric powder

1/2 tsp kasuri methi

1 tsp garam masala

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp salt

2 tbsp vegetable oil

1/4 tsp cumin seeds

4 cloves

2 bay leaves

1 cinnamon stick

15 unsalted roasted cashews

1/2 yellow onion, roughly chopped

5 cloves garlic, smashed

2 tsp minced ginger

1 tsp tomato paste

1 14oz can diced tomatoes

1 tsp heavy cream

1/2 stick salted butter

1 tsp finely chopped cilantro

1. Marinate the chicken overnight with yogurt, turmeric, kashmiri red chili powder, kasuri methi, garam masala, ground cumin, ground coriander, and salt.

2. Heat oil in a pot over medium heat. Brown chicken on all sides then remove from pot.

3. To the same pot, add more oil if needed and cumin seeds, bay leaves, cloves, and cinnamon stick. Lightly toast the spices for a minute or until fragrant.

4. Remove the bay leaves, cloves, and cinnamon stick. Discard the cloves.

5. Add the tomato paste, cashews, onion, garlic, ginger, and another pinch of salt and garam masala to the pot. Cook for 2 minutes, gently stirring.

6. Transfer contents of the pot to a blender with the can of tomatoes and blend until very smooth. Return the mixture to the pot with the bay leaves, cinnamon stick, and chicken. Add the butter and continue cooking uncovered for 15 minutes.

7. Garnish with a swirl of heavy cream and chopped cilantro. Serve with basmati rice and/or toasted naan.

[skylasplate]

sofrito (aromatic cooking base)

15 aji dulces, stems removed

1 large yellow onion, quartered

40 garlic cloves

1 red bell pepper, stem and seeds removed

2 celery stalks

5 large green onions, roots removed

30 culantro leaves

1 bunch cilantro

1. Wash all vegetables thoroughly and roughly chop the larger ones into large chunks.

2. Blend all vegetables together, adding water as needed; but as little as possible.

3. Pass the sofrito through a fine mesh strainer. It should still be a little chunky.

[skylasplate]

pollo guisado

6 bone-in chicken thighs, skins removed

1/2 tsp ground cumin

2 tsp Adobo

1 tbsp dried oregano

1/4 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 chicken bouillon cube

2 packets Sazón con culantro y achiote

12 pimento-stuffed green olives

1 small yellow onion, chopped into thick strips

5 cloves garlic, minced

1 red bell pepper, chopped into thick strips

2 bay leaves

10 sprigs fresh thyme

1/2 c sofrito

1 8oz can tomato sauce

3 tbsp vegetable oil

1. Start by mixing together all of the dry seasonings except for the chicken bouillon cube.

2. Marinate the chicken thighs overnight with half of the seasoning mix, garlic, onion, and bell pepper.

3. Heat up the vegetable oil in a large pot over medium heat. Brown the chicken on all sides.

4. Add in the sofrito and tomato sauce can. Mix well and cook for an additional 2 minutes.

5. Next, add enough water to the pot to almost completely cover the chicken. Add the remaining ingredients now, including the rest of the seasoning mix.

6. Continue cooking on medium heat uncovered for about an hour, stirring every 10 minutes. The chicken should be soft enough to eat with a spoon but not quite falling off the bone.

7. Taste for salt. If it needs more, add Adobo 1/4 tsp at a time.

8. Remove the bay leaves and thyme sprigs. Serve over white rice.

[skylasplate]

yuca con mojo (pickled cassava and onion)

1 yuca, peeled and chopped into large pieces

2 cloves garlic, minced

1/2 red onion, chopped into thin "C" shapes

2 c plus 1 tbsp white vinegar

juice from 1 bitter orange

1 tsp plus 1/8 tsp salt

2 tbsp olive oil

1. Marinate the onion slices and garlic overnight in the white vinegar, bitter orange juice, and 1/8 tsp salt.

2. In a pot of water over high heat, add the yuca, 1 tbsp white vinegar, and 1 tsp salt and boil until the yuca is fork-tender.

3. Strain the yuca.

4. Stain the picking liquid from the onions and garlic.

5. Heat the olive oil over medium heat in a frying pan. Add the onions and garlic and fry for 1 minute. The onions should still be crunchy.

6. Pour the onions, garlic, and all of the olive oil on top of the yuca.