#nightshiftcooking

[nightshiftcooking]

Chimichurri Sauce

A great, super easy, and versatile sauce to be used on grilled chicken, shrimp, steak, or vegetables!

Ingredients:

* 1 bunch cilantro, washed and thick stems cut off

* 1 bunch Italian parsley, washed and thick stems cut off

* 1/2 large white onion, peeled

* 1/2 cup extra virgin olive oil

* Juice of 3-4 limes, zest of 1-2

* 1 tbsp minced garlic (about 2 cloves)

* 1 tsp ancho chili powder

* 1-2 tsp kosher salt

* 1/2 tsp smoked paprika

* Splash apple cider vinegar (if needed)

Method:

1. After washing the greens under cold running water, trim the thick stems off and dry them in a salad spinner / clean kitchen towel, set aside

2. Zest 1-2 limes, then cut and juice all of them, set aside

3. Cut the onion into pieces small enough to add to a food processor, and pulse a couple times until rough chopped (if using whole cloves of garlic, add now)

4. Add cilantro and Italian parsley to food processor and run on low until just chopped

5. Add minced garlic, lime juice and zest, olive oil, and seasonings, and pulse until combined into a chunky sauce

6. Taste, and adjust seasoning as need be, add a splash of apple cider vinegar if you feel it’s missing a little something

[nightshiftcooking]

Chicken Noodle Soup

Ingredients:

* 2x 32oz containers Chicken Stock

* 1 large rotisserie chicken

* 5-6 stalks celery

* 3-4 carrots

* 1 white onion

* 1lb (1/2 package) extra wide egg noodles

* Ground Thyme

* Kosher Salt & Fresh Ground Black Pepper

* Better than Bouillon Roast Chicken Base

Method:

1. Prep your vegetables, wash and trim celery, peel carrots and onion, then chop into small bite size pieces (dice the onion very finely)

2. In a large stock pot, add both containers of stock and add water until the pot is almost 3/4 full (approx 5-7c), then put on stove at medium high heat

3. Add vegetables to the broth and stir, add a decent amount of ground thyme (1.5-3tsp), and several grinds of black pepper

4. On a clean cutting board, carve the rotisserie chicken, making sure to remove any skin or cartilage from the meat, then dice the meat into slightly larger bite size pieces, add to the warm broth and stir, adding 3-4 heaping tablespoons of Chicken Base, stirring until each spoonful is melted

5. Bring soup to a boil, then reduce to a simmer, and carefully add the egg noodles. Once egg noodles are cooked, check the seasoning and adjust with kosher salt and black pepper.

Final Note:

* This is a really easy recipe that just relies on one thing the entire time: your tastebuds! Keep tasting the broth as it goes, and make adjustments as you go!

[nightshiftcooking]

Super Easy Power Salad

Ingredients:

* Handful of Spring Mix Lettuces, rinsed

* 1pkg Uncle Ben’s Basmati Ready Rice, cooked and cooled

* 1 can sweet corn, rinsed and drained

* 1 can black beans, rinsed and drained

* 2-3 green onions, finely chopped

* 5oz can of Safe Catch Pink Salmon, drained

* 2 hardboiled eggs, peeled and cooled

* Extra Virgin Olive Oil

* Apple Cider Vinegar

* Kosher Salt and Fresh Ground Black Pepper

Method:

1. Cook hardboiled eggs in advance if possible to cool them

2. Prepare Uncle Ben’s ready rice to package instructions, when complete remove from bag and set aside in your salad bowl to cool slightly

3. Prepare your veggies, then add to salad bowl

4. Add rinsed and drained canned goods to salad bowl

5. Chop your drained salmon on a cutting board to break up the pieces, then add to bowl

6. Chop hardboiled eggs into small pieces and add to salad bowl

7. Mix all ingredients, add equal parts olive oil and apple cider vinegar to taste, and season as you like with kosher salt and black pepper

Final Notes:

* Most prepackaged lettuce will say pre-rinsed, I personally think a little cold water perks them up and improves the flavor after all the time sitting in plastic boxes or bags, so a little rinse won’t hurt!

* Want a bigger tang? Try using my Homemade Tangy Salad Dressing instead of olive oil and apple cider vinegar!

[nightshiftcooking]

Baked Mac & Cheese

Ingredients:

* 1.5lbs Cavatappi Pasta (I like De Cecco)

* 2 sticks unsalted butter

* 4c whole milk

* 16oz sharp cheddar, shredded

* 8oz extra sharp cheddar, shredded

* 8oz Monterey Jack, shredded

* 1c all purpose flour

* 1/4c dried chopped onion flakes

* Smoked paprika

* Colman’s dried mustard

* Granulated garlic

* Kosher salt & Fresh Ground Black Pepper

* 1 box panko breadcrumbs

* 1/4c fresh parsley, chopped fine

Method:

1. Preheat oven to 350 degrees

2. Fill a stock pot with cold water and bring to a boil, cook pasta to package directions until just al dente, then strain

3. In a large Dutch oven on the stovetop on medium low heat, melt one stick of butter. Once melted, slowly add flour 1/4 cup at a time, whisking to incorporate, forming a roux

4. Cook roux until light brown, and then whisk in the milk slowly until a thin sauce is formed

5. Reduce heat to low, and gently whisk in the cheeses until combined. Season to your preference with the smoked paprika, granulated garlic, Colman’s Dried Mustard, and black pepper

6. Add pasta to cheese sauce and mix until sauce coats pasta well, and adjust seasoning to your preference and smooth top of pasta out

7. In a small bowl, melt butter and add panko breadcrumbs and optional parsley, mix until well combined, then spread mixture evenly on top of the pasta

8. Bake 20-30min or until top is golden brown and pasta is audibly bubbling

Final Notes:

* I’m sure you’ve all heard that it’s better to shred your own cheese than it is to buy prepackaged, and all those reviews are accurate! Prepackaged shredded cheese is covered in cellulose to prevent clumping and can give your sauce a weird texture. If you’ve got a food processor with a shredding disk, it’ll make quick work of it. Worst case, get out your ol’ box grater

* Step 5 tells you to adjust seasoning to taste, so make sure you taste your sauce before adding to it, as it often won’t need salt due to the cheddar cheeses, so add slowly and whisk fast to prevent any spice clumps

[nightshiftcooking]

Watermelon Feta Salad

Ingredients:

* 1/2 watermelon, cut into bite-size chunks

* 1 block feta cheese, drained and crumbled

* 1 bunch mint leaves, chopped fine

* Balsamic glaze (optional)

Method:

1. Cut and prepare the fruit, mint, and feta

2. Combine in a large salad bowl

3. Toss, and drizzle with the glaze if you choose, then serve

Final Notes:

Balsamic glaze is amazing in this dish and can add another complex flavor, but don’t underestimate the power of a pinch of salt either! When combined with fresh watermelon, salt brings the sweetness forward and draws some of the moisture from the fruit

[nightshiftcooking]

Coconut Dream Cheesecake

Ingredients:

* 32oz (4 8oz bricks) of room temp cream cheese (Philly original, don’t use low fat)

* 1c granulated white sugar

* 2/3c sour cream, room temp

* 1/3c Coco Real Coconut Cream

* 4 extra large eggs, room temp

* 1tsp vanilla extract

* 2tsp coconut extract

* 1c sweetened coconut flakes

* 1 1/2c (about 2 sleeves) honey graham crackers (I use Honey Maid)

* 12tbsp unsalted butter, melted

* 2tbsp brown sugar

* 1/4tsp kosher salt

Method:

1. Preheat your oven to 325 degrees, wrap the exterior of a 9” springform pan in heavy duty foil

2. In a food processor grind the graham crackers to a fine crumb, add melted butter and pulse a few times to coat

3. Transfer the graham cracker mixture to the springform pan and push it down and against the side walls with a juice glass to create an even crust

4. In a stand mixer with a paddle attachment, add cream cheese and mix on medium until creamy

5. Add the granulated white sugar, mix until combined, then add sour cream, coconut cream, vanilla and coconut extracts, mix on medium until combined

6. Reduce speed to low, and add the eggs one at a time until combined, then add the coconut flakes and pulse briefly to combine

7. Transfer filling to the springform pan and spread evenly into the crust with a rubber spatula

8. Bake on the center rack for 75-80 minutes, the edges will be golden brown and puffy, and the middle will bounce back to touch but still be wobbly

9. Let cool on the stove for 15min, then run the blunt side of a butter knife around the outer edge of the pan before releasing the springform

10. Let cool for about 2hrs on the stove top, then cover and transfer to the fridge to chill 6 or more hours prior to serving

Final Notes:

* Cracks happen! Don’t worry too much about it, but the best way to prevent them is to make sure your filling ingredients are room temp before mixing

[nightshiftcooking]

Napoleon House Pimm’s Cup

Ingredients:

* 1.25oz Pimm’s No. 1 Liqueur

* 3oz lemonade (I use Simply Lemonade)

* 7up

* Ice

* Cucumber Slices

Method:

1. Fill a large tall 12oz glass with ice

2. Add Pimm’s to glass, add lemonade, and top with 7up

3. Add a cucumber slice, and stir!

Last Notes:

Full credit for this recipe belongs to the iconic Napoleon House of New Orleans, Louisiana! If you make it to New Orleans, please go visit them! Secondarily, I’m not a purist when it comes to this super refreshing beverage, and I will totally add a lime wedge or two in addition to the cukes!

[nightshiftcooking]

Hot German Potato Salad

Ingredients:

* 2.5-3lbs Red Potatoes

* 1/4c olive oil

* 1/8c apple cider vinegar

* 3tbsp stone ground mustard

* 1-2tbsp dijon mustard

* 2-3tbsp chives (fresh preferred, but dried works well too)

* Kosher Salt and Fresh Ground Black Pepper

Method:

1. Dice the potatoes into 1-2” chunks, and transfer to a pot of boiling salted water, cook until fork tender, about 10 minutes

2. In a bowl, combine olive oil, apple cider vinegar, mustards, and a dash of salt and pepper and whisk until combined then set aside

3. Once ready, turn off the stove and drain your potatoes and transfer back to the pot (make sure you keep the pot off the hot burner)

4. Add your dressing mixture to the hot potatoes and stir well until all potatoes are dressed, add desired amount of chives and stir again

5. Serve immediately, or let chill for several hours in the fridge