- bacon
- white sandwich bread
- mayo
- large eggs
- cornmeal
- cornstarch
- kosher salt
cold
- zucchini
- peppers
- ADD IN:
- crumbled feta cheese
- coarsely chopped fresh spinach or arugula
- uncooked orzo pasta
- Ingredients
- DRESSING:
- olive oil
- lemon juice
- minced fresh tarragon or 1 teaspoon dried tarragon
- grated lemon zest
- rice vinegar
- salt
- pepper
Similar to a quesadilla, except with two flour tortillas which are “syncronized” instead of folded over
- tortillas de harina
- ham
- pepper jack cheese
- manchego cheese
This one speaks for itself
- tomato sauce
- tomato paste
- cornmeal for dusting the pan
- sugar
- salt
- warm water
- shredded mozzarella
- other toppings
- olive oil
- 28oz can of crushed tomatoes
- eggs
- ground cumin
- cinnamon
- paprika
- mint
- celery powder
- red pepper flakes
- Salt and pepper.
This is my central Texas take on classic southern style cream gravy. I named it after my hometown because it reminds me of flavors I grew up eating, and because it is delightfully burnt orange. Best served over hot-from-the-oven biscuits, also good with fried chicken, roasted or mashed potatoes
- butter
- AP Flour
- 1pt Half and Half
- 1/2lb Mexican Chorizo
- 1/2lb Whataburger breakfast sausage
- Black pepper
- Red pepper flakes
This traditional dish is easy to make and extremely satisfying. You can serve it as a side, or add protein (I like shredded chicken or pork carnitas) to make it a main
- chopped onion
- Salt& pepper
- Olive oil
Dry brining with salt then wet brining in buttermilk result in the juiciest chicken you’ve ever roasted
- Salt
- buttermilk
This recipe is easy to make, and easy to dress up. I like to add chopped shallots in the first step, and sliced bell pepper and mushrooms along with the tomatoes.
- Olive Oil
- Basil
- mint
- 28oz can Crushed Tomatoes
- pine nuts
- olive oil
- grated Parmesan
- garlic cloves
- grated lemon zest
- kosher salt
- inch loaf Italian bread
- balsamic glaze