She Ate Dat

Tag: Beginner Recipe

  • Ultimate Barbecued Sloppy Joe That’ll Have Your Lips Shmacking

    When I was younger my aunt used to make sloppy joes. I don’t know why but for some reason I was obsessed. Now I want to absolutely sell you on this barbecued pork sloppy joe. And before you ask no this isn’t my aunt’s recipe (it might just go to the grave with her). I can guarantee it’s deliciousness because if you know me I’m not a huge fan of onions but THIS, totally worth it. Now let’s jump in.
    Want to test your skills?

    Ingredients

    • 12 Ounces Potatoes
    • 10 Ounces Ground Pork
    • 1 Red Onion
    • 1 tbsp Cornstarch
    • 3 tbsp Buttermilk Ranch Dressing
    • 1 tsp Chipotle Powder
    • 4 tbsp Barbecue Sauce
    • 2 tbsp Ketchup
    • 1 tsp Chicken Stock Concentrate
    • 1 Lime
    • 2 Potato Buns

    Instructions

    1. Preheat oven to 425 degrees. Cut potato into wedges about half an inch thick. Peel and chop the onion in half, slicing a quarter of it into thin slivers. Dice the rest.
    2. Put wedges on a baking sheet with a large drizzle of oil, salted and peppered. Bake for 20-25 minutes.
    3. In a small bowl mix barbecue sauce, ketchup, chicken stock, ½ tbsp cornstarch, and 1 tbsp water.
      In another bowl combine ranch and chipotle powder to taste (not all of it as it will come back later).
      In a final bowl combine the sliced onions, juice from half the lime and ¼ tsp sugar, and a pinch of salt. Microwave the mixture for about 30 seconds till it turns bright pink.
    4. In a large pan over medium-high heat, heat a drizzle of oil. Cook the diced onions for about 4-5 minutes until softened. Add the pork, season with salt and pepper cooking for 3-5 minutes, breaking up meat into pieces.
    5. Add in the barbecue mixture you made and stirring until mixture is thickened and pork is fully cooked (2-3 minutes). Season with salt and pepper. (Optional: add the chipotle powder for some spice and/or lime juice).
    6. toast buns until golden brown in baking sheet. For extra richness, butter the inside of the buns first.
    7. Assemble your sloppy joe with pork filling and pickled onion, side with your wedges and dips and you’re done.

  • Kick You In The Mouth Spicy Crispy Chicken

    Still hungry?

    Do you like a good crunch? How about spice? Well this recipe has both. Additionally, this meal is beginner friendly. The spicy crispy chicken is a meal you can whip out at Thanksgiving and knock everyone’s socks off. The portions given in this recipe is meant for two people (or one really hungry me). Increase portion size as needed.

    Ingredients

    https://www.pinterest.com/sheatedatny/_created/
    • Carrots
    • Potatoes
    • 2 Scallions
    • 10 Ounces Chicken Cutlets
    • 3 tbsp Sour Cream
    • ¼ Cup Panko Breadcrumbs
    • ¼ Cup Monterey Jack Cheese (shredded)
    • 2 tsp Honey
    • ½ tbsp Frank’s Seasoning Blend

    Instructions

    1. Preheat oven to 425 degrees. Trim, peel, and cut carrots diagonally into ½-inch thick pieces. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine half the sour cream, ½ tsp Frank’s seasoning, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
    2. Melt1 tbsp of butter in a medium microwave-safe bowl for 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning Blend, and a big pinch of salt and pepper.
    3. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender for 15-20 minutes. Keep ½ cup potato cooking liquid, then drain.
    4. Heat a drizzle of oil and scallion whites in empty pot over low heat until softened for about 1 minute. Return potatoes to pot and mash with remaining sour cream and 1 tbsp of butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
    5. While potatoes cook, lightly oil a baking sheet. Toss carrots on one side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the chicken to the baking sheet after).
    6. While carrots roast, pat chicken dry with paper towels and season with salt and pepper. Mound panko mixture on top of chicken, pressing firmly to adhere (no need to coat undersides).
    7. Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on the empty side. Roast on top rack until chicken is golden brown and cooked through and carrots are tender for 15-18 minutes. Transfer roasted carrots to a large bowl, adding 1 tbsp of butter and toss until melted.

    Divide carrots, mashed potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens and serve. voila, you’ve made Spicy Crispy Chicken.

  • Italian Chicken Pasta: A Zesty and Spicy Treat For Your Tongue

    Italian Chicken rested on a bed of pasta surrounded by zucchini.

    If you’re anything like me, cooking something you’ve never done before can seem daunting. This Italian Chicken Pasta is a perfect start for beginners chefs that want to dip their toes in culinary. This recipe should take a little over half an hour and feed two.

    Ingredients

    • 1 Zucchini
    • 1 Lemon
    • 1 Clove of Garlic
    • 10 ounce Chicken Cutlets
    • Spaghetti
    • 1 tbsp Italian Seasoning
    • 1 tsp Chili Flakes
    • 1 1/2 tbsp Sour Cream
    • ¼ cup Parmesan Cheese
    • 1 tbsp Chicken Stock Concentrate
    • 4 tsp Olive Oil
    • 1 tablespoon
    • Butter
    • Salt
    • Pepper

    Instructions

    1. Bring a large pot of salted water to a boil. While the water boils, cut zucchini lengthwise into quarters; cut crosswise into 1⁄2-inch thick pieces. Peel and mince garlic. Zest and quarter lemon.
    2. Add spaghetti to boiling water. Cook, stirring occasionally, until al dente for 9-11 minutes. Keep 1 cup pasta cooking water, then drain the rest.
    3. While the pasta cooks, heat a drizzle of olive oil in a large, nonstick pan over medium-high heat. Add the zucchini stirring occasionally, until browned and softened for 4-6 minutes. Season with salt and pepper. Turn off the heat and transfer to a plate. Wipe out and keep the pan.
    4. next pat chicken dry with paper towels and season all over with Italian seasoning, salt, and pepper. Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through for 3-5 minutes per side. Turn off the heat and transfer chicken to a cutting board to cool. Once cool, slice chicken crosswise.
    5. Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat. Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant for 20-30 seconds.
    6. Stir in 1⁄2 cup reserved pasta cooking water, stock concentrate, and juice from two lemon wedges. Simmer until thickened, 1-2 minutes. Turn off heat.
    7. Add spaghetti, zucchini, sour cream, and 1 TBSP butter to the pot with sauce and toss to coat. Add half the Parmesan and season with salt and pepper.

    TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce.

    Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

    Want to make dessert?