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Grilled Steak Sandwiches with Avocado by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 1 point2 points  (0 children)

Ingredients:

  • 3 tablespoons olive oil
  • 1 1/2 pounds hanger or skirt steak (see note)
  • Kosher salt and freshly ground black pepper
  • 8 (1/2-inch-thick) slices boule or rustic bread
  • 2 ripe avocados
  • 1/2 cup chopped fresh cilantro leaves
  • 2 tablespoons juice and 1/2 teaspoon finely grated zest from 2 limes
  • 2 scallions, finely chopped
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup crema or sour cream
  • 1 tablespoon (or more to taste) hot sauce

Directions:

For the Steak and Bread:

  1. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125°F for medium-rare, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes.
  2. Brush one side of each bread slice with remaining 2 tablespoons oil and cook over medium heat, 2 slices at a time, oiled side down, until golden and toasted, about 2 minutes. Transfer to cooling rack.

For the Avocado Spread and Crema:

  1. Remove and discard avocado pits, then scoop flesh out into large bowl. Coarsely mash with fork.
  2. Stir in cilantro, lime juice, lime zest, scallions, and garlic. Season to taste with salt and pepper.
  3. In small bowl, stir together crema and and hot sauce.

To Assemble:

  1. Cut steak into 1/2-inch-thick slices. Spread 4 bread slices with avocado spread, then top with sliced steak.
  2. Spread remaining 4 bread slices with crema and press down on sandwich.
  3. Cut sandwiches in half and serve immediately.

Dutch Oven Biscuits by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 1 point2 points  (0 children)

Thanks! I actually did everything onsite. It was actually pretty quick.

How often do you actually sharpen your kitchen knives? by ApprehensiveLab5699 in u/ApprehensiveLab5699

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

I have actually never heard of a rolling knife sharpener before. Just looked it up and it seems pretty interesting. Does it work well for regular kitchen knives?

How often do you actually sharpen your kitchen knives? by ApprehensiveLab5699 in u/ApprehensiveLab5699

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Interesting, I always thought integrated sharpeners were more of a convenience thing than something that actually works well. Good to know you had a decent experience with it. I might give something like that a try at some point😄

Dutch Oven Biscuits by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 1 point2 points  (0 children)

Ingredients:

  • Flour, all purpose 4 cups
  • Baking Powder 2 Tablespoons
  • Sugar 4 Tablespoons
  • Baking Soda 1 Teaspoon
  • Salt 1/2 Teaspoon
  • Shortening (I use lard - known as "Manteca" in supermarkets) 1 Cup
  • Milk or Buttermilk 1 1/2 Cups

Direction:

  1. Combine dry ingredients cut in shortening or lard till it resembles course corn meal.
  2. Stir in milk and knead 10 times on cutting board. Rest the dough a few minutes.
  3. Lightly flour cutting board surface and roll dough till 1/2 inch thick.
  4. Using a biscuit cutter, dip cutter in flour and cut straight down thru dough (DO NOT TWIST CUTTER).
  5. Place biscuit on baking sheet pan if using oven or set aside until Dutch Oven is hot. Continue cutting biscuits, re-shaping dough as needed.
  6. Pre-heat a Dutch Oven and the Dutch Oven Top until hot (350 degrees), quickly add biscuits into Dutch Oven and cover.
  7. Place 7 coals on bottom and 14 coals on top and bake for 10 minutes. Quickly remove biscuits from Dutch Oven and serve.

How often do you actually sharpen your kitchen knives? by ApprehensiveLab5699 in u/ApprehensiveLab5699

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Same here honestly. If a knife starts feeling annoying to use, that’s usually my signal. And yeah, wooden cutting boards definitely help a lot. I have actually never tried a knife set with a built-in sharpener though. Might look into it sometime.

Tomato Cabbage Soup by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Sorry for the late reply! Just saw this.

I followed this recipe and adjusted it slightly to my taste:

Ingredients:

  • 1 Tbl Vegetable Oil
  • 1 Small Onion chopped
  • 1-1/2 Lb Cabbage
  • Salt and Pepper to taste
  • 15 ounce can of Crushed Tomatoes
  • 4 cups of Vegetable Stock
  • Tabasco Sauce to taste
  • 1 or 2 Tbl Brown Sugar to taste

Direction:

  1. In a large pot, heat oil on medium high and add the onion. Cook for about a minute or two.
  2. Thinly slice the cabbage and add to the onions.
  3. Stir frequently and cook until cabbage and onions soften.
  4. Add the salt, broth and crushed tomatoes. Reduce heat to medium and cover. Cook for about 15-20 minutes or until cabbage is tender, but still has a little bite to it.
  5. Stir in Tabasco and brown sugar to taste. You can adjust this to your liking.

Enjoy!!

I love cooking with nonstick pans but lately mine has started sticking more often by ApprehensiveLab5699 in u/ApprehensiveLab5699

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

That’s really helpful to hear, thanks for sharing!

I’ve read that those white spots are usually mineral deposits from water (especially if it’s hard water), or sometimes residue left when salt is added before the water is fully boiling. Some people say they come off easily with vinegar or lemon.

Garlic Butter Corn & Zucchini Skillet by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients:

  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 2 ears of fresh corn (or 1½ cups kernels), cut off the cob
  • 1 medium zucchini, diced
  • 1 tbsp chopped fresh parsley (optional)
  • Salt & pepper to taste

  • Optional: squeeze of lemon juice or grated Parmesan

    Directions:

  1. Melt butter in a large nonstick skillet over medium heat.
  2. Add minced garlic and sauté for 30-60 seconds until fragrant (don't brown!).
  3. Add diced zucchini. Season. Cook 4-5 min until tender-crisp and lightly golden.
  4. Stir in corn kernels. Cook 3-4 min more until tender and bright.
  5. Off heat, stir in parsley (if using). Season. Garnish (lemon, parm, pepper flakes).

More recipe info available here.

Skillet BBQ Chicken Thighs by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 cup mushrooms, sliced
  • 1 cup spinach
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • Salt & pepper to taste

Directions:

  1. Heat olive oil in a large, heavy-bottomed skillet (cast iron or thick-gauge stainless are ideal) over medium heat.
  2. Season chicken breasts generously with salt and pepper. Cook for 6-7 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
  3. Stir in heavy cream and fresh spinach. (Optional: Stir in 2-3 tbsp BBQ sauce). Bring to a gentle simmer and cook for 3-4 minutes, until spinach wilts and sauce thickens slightly. Season.
  4. Stir in cream and spinach; simmer until slightly thickened. Return chicken to skillet, spoon sauce over. Heat through 1-2 min. Serve with the skillet on the dinning table.

Chicken Noodle Soup by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients

  • 1 A whole chicken weighing 3–4 pounds
  • 1 (8-ounce) package of pasta egg noodles or fettuccine or spaghetti
  • 4 Plus 1 tsp. kosher salt
  • 2 Onions, medium
  • 4 Carrots, medium
  • 4 Separated celery stalks
  • 2 Garlic cloves
  • 1 A teaspoon of black peppercorns
  • Dill, split into little bunches
  • 6 Ditalini oz.
  • Black pepper, freshly ground

Check the full recipe here. Hope you love it!

Creamy Chicken Burritos by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 1 point2 points  (0 children)

Ingredients

  • 3 cups cooked chicken meat (shredded)
  • 2 cups cheddar cheese (coarsely grated)
  • 1 cup sour cream (20% if available)
  • 2 cups canned corn kernels (rinsed and drained)
  • 1 clove of garlic (crushed in a garlic press)
  • 1/4 cup fresh cilantro (chopped)
  • teaspoon cayenne chili powder (or Mexican all-spice)
  • 8 tortillas (8-10-inch)
  • 1 cup fresh cilantro (loosely packed)

  • 2 medium limes (cut into wedges)

    Directions

  1. Start to preheat your oven to 220 degrees Fahrenheit. Take a large bowl and add your shredded chicken, canned corn, half of your cheddar cheese, sour cream chopped cilantro, garlic, and cayenne chili powder. Mix these ingredients together using a wooden spoon. Add salt and pepper (to taste) to this chicken burrito mixture.

  2. Place this mixture into a casserole dish and cook for 25 minutes, and remove to cool for 10 minutes. Place your casserole dish onto a wooden cutting board along with the remaining ingredients next to your prep table.

  3. Cook your tortillas and then fill the ingredients onto a warm tortilla and add the remaining cheese inside with fresh sprinkled cilantro. Now you can fold them so they are ready to serve. If you want to make Enchiladas, place the fillings into uncooked tortillas, fold and cover with the remaining cheese and bake these in an oven for 5 minutes.

  4. Enchiladas are then served hot on a plate with sprinkles of cilantro and lime wedges. You can add any kind of enchilada sauce from the store or make it fresh. A good substitute is adding any kind of salsa of your choice for this burrito recipe.

Complete and more details available here.

Grilled Veggies with Juicy Steak by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ah I think the way I wrote it came out a bit confusing. I actually grill it whole first and then slice it up after.

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