On this week's episode of Dishing on Movies, we make the perfect dish to get you through your next hangover
4 medium sized potatoes (sweet potatoes or white potatoes)
Cooled bacon-wrapped turkey meatloaf (recipe below)
1 diced onion
1 diced bell pepper (red, yellow, or orange)
4 eggs, cooked over easy.
1. Dice Potatoes. Place diced potatoes into a bowl of cold water until all potatoes are diced. This prevents browning.
2. Boil Potatoes: place potatoes in a pot of boiling water and cook until al dente.
3. Dry Potatoes: pat potatoes dry with a towel.
4. Saute Veggies: Add diced onion, pepper, into a hot pan with oil. Cook for 1-2 minutes until softened.
5. Brown Potatoes: Place a thin layer of potatoes into a well-oiled cast iron skillet. Cook for 5 minutes on this side, then flip over to get brown crust. Add more oil if required.
6. Assemble: Place potato hash on a plate, then the slice of bacon-wrapped meatloaf, and finished with a fried egg. Garnish with chives if you like.
Recipe for Bacon-wrapped Turkey Meatloaf
20-ounce lean turkey
½ cup diced onion
½ cup diced colored bell pepper (yellow, red, or orange)
2 cloves garlic minced
1 tbsp olive oil
½ teaspoon freshly ground black pepper
¾ teaspoon salt, if desired
6 strips of bacon
1. Pre-heat oven to 375 degrees.
2. Over medium heat, with 1 teaspoon of olive oil, sauté the onion and bell peppers for 2 minutes, or until softened. Add the garlic and cook another two minutes. Set aside to cool.
3. In a large bowl, add the cooled vegetables, egg, remaining olive oil, salt and pepper, into the turkey. Mix until well combined.
4. Line a loaf pan with strips of bacon so bacon strips “hang over” the side of the pan.
5. Fill the bacon-lined loaf pan with the meat mixture, and then fold the bacon over the top of the turkey meat mixture.
6. Bake for 40 hour, pull from oven and carefully drain off the fat. Return to the oven and bake for 15-20 minutes more, or until the internal temperature is 155-degrees F, and the bacon is done.
7. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
*This meatloaf recipe doesn’t contain breadcrumbs like most recipes because we decided to cut those calories out and to have a denser meatloaf to compliment to potato hash.
This week, we make a delicious Monkey Bread, which is a simple baked treat that uses canned biscuits, pecans, cinnamon, and brown sugar to make a caramel-y gooey delicious treat perfect for your next brunch. We top if off with brûléed bananas that just sent this treat over the top!
Learn how to make below!
3 cans Buttermilk Biscuits (pillsbury)
1 cup Sugar
2 tsp Cinnamon
2 sticks Butter
1/2 cup Brown Sugar
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees.
2. Open cans of biscuits and cut each biscuit into quarters.
3. In a ziplock bag, combine the white sugar with cinnamon.
4. Put biscuit quarters into the cinnamon-sugar mix. Seal bag and shake to coat each piece of dough.
5. Spray bundt pan with a baking spray with flour. Place a layer of dough nuggets in the bottom, then sprinkle with chopped pecans. Continue this layering until the dough is used up.
6. In a small sauce pan over medium heat, melt 2 sticks of butter with ½ cup of brown sugar. Cook butter/sugar mixture until combined into a sauce.
7. Pour sugar mixture over the biscuits.
8. Bake for about 30-40 minutes until the top is browned.
9. Remove from oven and let cool 10-15 minutes before inverting on a plate.
Serve alone or topped with brûléed bananas*
To make bruleed bananas: slide bananas into rounds, then sprinkle with granulated white sugar. Then brûlée, or melt the sugar until is turns brown and bubbly. Wait a moment before eating, allowing the sugar to cool and form a crackly crust.
I was one of the few girls that I know who watched Teenage Mutant Ninja Turtles as a kid. One things those Turtle Dudes loves more than April or Master Shredder was Pizza. So, we decided to make a no-rise pizza crust so that you can learn how to make a pizza faster than delivery! Customized with #TMNT toppings, this pizza was as fun to make as it was to eat!
We're always looking for an easy dinner, and we're often looking for a new way to jazz up chicken. This new recipe for Cirtus Marinated Chicken Thighs is that new jazzy technique.
6 boneless skinless chicken thighs
1/4 cup of oil
1/2 cup of soy sauce
Juice and zest of 1 orange
Juice and zest of 1 lemon
Juice and zest of 1 lime
4 grated cloves of garlic (use jarred if you want)
1 small shallot, minced.
1 scallion, sliced on the bias
1. Add oil, soy sauce, garlic, and all citrus juice and zest into a ziplock bag and marinate for at least 30 minutes.
2. Remove chicken from marinade and place on foil-lined sheet pan. Reserve marinade.
3. Place in pre-heated 400 degree oven and bake for about 15 minutes, then under the broiler (500 degrees) for 3 mins. (Cook times mar vary: Cook chicken until internal temp is 160 and juice run clear)
4. Pour the remaining marinade (in the ziplock Bag) and shallot into a small pot and bring to a boil. Boil for 5 minutes, then reduce to medium heat and cook another 6 minutes until thickened and reduced. This high heat cooking will enable you to use the marinade as a sauce–boiling it raised the temp. to above 160 degrees since raw chicken was present in the marinade pre-cooking.
Remove chicken from oven, place chicken on a platter, pour sauce over chicken, and garnish with sliced scallion. Delicious!!
Want an easy, bread-less, not-too-sweet dessert? What about a dessert that can be made 2 days in advance? Well, this, my friends, may be it!
On October 6th, you can join me at Surfas in Los Angeles to learn how to make the best homemade versions of store-bought treats.
In this 3-hour hands-on baking class, you will get to make each of the following recipes and take them home
Here's a sneak peak into the baking secrets you'll learn in this Sunday's class:
A lot of people think that Twinkies are just a filled "butter cake", which is a traditional type of cake where butter and sugar are creamed together, then whole eggs are beat in, followed by flour and a leavening (rising) agent like baking powder, and lastly milk. Butter cakes are denser than a Twinkie, which is actually a different type of cake called a "sponge cake".
While sponge cakes use butter and eggs, sponge cake recipes call for whipping egg whites into the consistency of whipped cream, then mixing those fluffy whites (nearly a meringue) into the batter, which results in a lighter "spongy" type cake.
If you buy a Hostess brand Twinkie bake pan, the recipe they provide in their kit is for a butter cake (not a sponge cake), which means that your homemade twinkies won't be as light as the real thing.
Come to class this Sunday and actually make a butter cake and a sponge cake and see the delicious difference! And make a delicious version of the homemade Twinkie too!
Buy tickets today right here:
Everyone's had spaghetti and meatballs, but have you ever had Spaghetti *IN* Meatballs?
Here are a few of my meatball making tips not in the video:
Go make these meatballs and sneak them into #Cloudy2: It beats $8 popcorn.
You guys have been asking for it and it's now here!
I've partnered with Surfas Los Angeles again! The next hands-on baking class is going to feature the homemade versions of your favorite store-bought treats.
You will learn to make these treats without using the ingredients that you can't pronounce. Speaking of which, did you see that article where they listed the 37 ingredients in the storebought Twinkie?
Students will work in our test kitchen to make the following treats:
Buy tickets online here:
I recently partnered up with a private chef catering business, at first to help develop a seasonal recipe book, and now I'm working both as an occasional private chef and in the corporate office helping to build this new company. Pretty exciting stuff!
At the office, we decided we wanted to give new clients an edible gift, so we sourced a cookie maker who specialized in creative cookies package in cute little bags for giving away. We ordered 65 cookie gifts, and since we had never tasted the cookies, we decided to taste one before we gave them away. They. Were. Horrible. One of the cookies was a key lime cookie that had been injected with so much artificial green food coloring it looked as if it was radioactive.
In a pinch, we decided that I would make the cookies for the company: not a stretch given that I'm an award-winning pastry chef!
I looked around the test kitchen and saw half a jar of Nutella, some chocolate chips, and a handful of toasted hazelnuts. Then it hit me! We were going to make Nutella Chocolate Chip Cookies with toasted hazelnuts.
The cookies were delicious. They had a great chocolate flavor that was balanced by the hazelnut flavor that came through as a result of the Nutella and the toasted hazelnuts.
I'm going to share the recipe with you, and embedded in the recipe are some professional baking tips that I know will help you make the perfect cookies!
Nutella Chocolate Chip Cookies
1/2 cup unsalted butter, softened
1/2 cup Nutella
1/2 cup sugar, granulated white
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
¾ cup dark chocolate chips* (*reserve ¼ Cup for chopping). You can use semi-sweet in a pinch.
This recipe can easily be doubled. It will make about a dozen 3” cookies.
1. Preheat oven to 375.
2. Chop ¼ cup of the chocolate chips into smaller, coarsely chopped pieces. Set aside with remaining chocolate.
3. In a mixing bowl, combine unsalted butter and Nutella just until combined.
4. Add sugars to the mixing bowl, and mix just until combined.
5. Add the egg, and mix for 30 seconds, or just until egg is combined. Add the vanilla.
It is here that most people make a crucial mistake in cookie baking: they over-mix the batter. Unlike cake batter making, when making cookies you don’t want to beat eggs and sugars for 3-4 minutes until they are fluffy and aerated. Over-mixing cookie dough in this step will negatively alter the structure of your cookie. So, just mix that egg until it’s mixed into the butter and sugar, and when you no longer see the yolks, stop mixing.
6. In a separate bowl, combine the dry ingredients (flour, baking powder, baking soda, and salt). Slowly add the flour mixture into the butter mixture.
7. Stop mixing when you no longer see the white flour peeking through your brown cookie dough. Again, you don’t want to over-mix.
8. Mix in the chocolate.
9. Scoop your cookie dough into equal sized balls. I like to use a cookie or ice cream scoop with a trigger spring, specifically a size 30# disher/scoop, but you can also use regular ol spoons as well.
Now here is a pro-baking tip:
Once you scoop your cookie dough into balls, freeze your cookie dough for at least 15 minutes before baking. Have you ever baked a cookie from scratch and wondered why they weren't as perfectly round as the cookies you've bought at a bakery? This is the secret of the pros! We bake cookies from the frozen state.
You are more likely to get a perfectly round cookie when cold dough enters the hot oven. Fresh cookie dough is soft and the butter in that cookie is at room temperature. This softened butter and cookie dough means butter in that fresh cookie dough will start to melt before the cookie has “set” into the perfect circle. This is why cookies spread when you bake them fresh (versus refrigerating or freezing the dough first.)
10. Time to Bake. Place your chilled (or frozen) cookie dough on an parchment-lined baking sheet and bake until edges are golden brown. Bake time depends on the size of the cookie you make.