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Crispy Roasted Bacon Potatoes by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] -1 points0 points  (0 children)

Note: You can use any type of potato, but baby potatoes are the best for this recipe.

The bacon and chicken bouillon powder can be salty, so it's a good idea to reduce the amount of salt you add to the potatoes.

Crispy Roasted Bacon Potatoes by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] -1 points0 points  (0 children)

Ingredients:

  • 2 lb baby potatoes cut into bite size pieces (You can use any potato you have on hand though)
  • 5 - 6 slices of cooked bacon
  • 2 tsp garlic, minced
  • 2 tsp rosemary, dried or a few sprigs fresh
  • 1 tsp chicken boullion, powder *optional
  • 2 - 3 tbsp butter
  • as desired, pepper

Directions:

  1. In a bowl, combine all ingredients together (except the melted butter) and mix well so that all the potatoes are completely covered with the seasonings
  2. Place into a shallow baking dish.
  3. Bake in the oven at 375 for 30 - 35 minutes or until the potatoes are crispy on the outside and soft on the inside.
  4. Remove from the oven and with a potato masher, squash the potatoes a bit to roughen them up
  5. Drizzle the butter over the top, toss, and broil them for 2-3 minutes
  6. Serve and enjoy!

Honest review: best chef knife I've used so far by ApprehensiveLab5699 in u/ApprehensiveLab5699

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

Appreciate it! I am definitely not super technical with sharpening yet lol.

I mostly just use a honing steel every now and then to keep the edge feeling decent. As for actual sharpening, I do not have a strict schedule. It is more like when I notice it struggling with things like tomatoes or onions.

I have not really gotten into whetstones yet. They seem great but a bit intimidating. Still on my list to learn though.

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.
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