humblebeginningsfood-blog

[humblebeginningsfood-blog]

Farfalle with Pancetta & Sage

Rainy days are the best day to cook; it always was and forever will be! Rainy, fall days are even better. I can turn a few ingredients into a masterpiece as long as Anita Baker or Aretha Franklin are in the background serenading me. It’s been raining for days here and because I had some sage and mushrooms that were near expiration, I decided it was time to make my favorite pasta dish. Rainy days with pasta are epic, y’all.

Back when I was a broke graduate student living on food stamps and a dream, I’d make this dish for my family and friends to get us through to the next payday. It’s amazing what you can do when you’re hungry with a limited amount of groceries. We’d eat this and watch Netflix [back when it was $5 a month] or dance the night away to the MJ Experience on my Wii. I get really nostalgic when I think of this dish… it’s carried us over and through so many times. I’ve tweaked it since the mid-2000s because pancetta wasn’t something I was willing to spend money on back then.

No sunlight means somewhat shitty indoor lighting photos… sorry, not sorry! In my dream kitchen, there’s a window on the roof directly above my stove and island. But, here in present day, y’all get fluorescent lights, bad camera angles and pure imagination. Click the photos to enlarge.

Modifications for those that need them: If you can’t grab pancetta, use bacon. Same pig, different area. Be sure to use fresh sage instead of dried, and if you can’t find shallots, use yellow onion. My only suggestion is to ALWAYS use heavy cream. I’ve tried this with half & half, and I’ve tried this recipe with milk… it’s a no! Other than that, do what you do! I’ll post short clips of the end product to my Instagram page later today.

I hope you in enjoy one of my easiest and most affordable dishes ever. It has to be in my top 3 favorites! You can add a side of salmon, beef or chicken with it. Not shown in the photos are four handsomely baked chicken thighs with herbs de provence and lemon zest. Let me know how you like it and I’m wishing you the best of luck in your kitchen adventures. Enjoy!

THE RECIPE

Serves 4-6

1 lb. farfalle pasta

1 c. cremini mushrooms, sliced

4 c. chicken broth

6 oz. pancetta, diced

½ c. heavy cream

¼ c. asiago cheese

4 cloves garlic, pressed

2 shallots, chopped

2 Tbsp. butter, salted

2 Tbsp. fresh sage, chopped roughly

2 Tbsp. herbs de provence

1 Tbsp. white pepper

1 tsp. red pepper flakes

Salt to taste

Fresh parsley to garnish

Bring 4-6 quarts of water and 3 cups of chicken broth to a rolling boil. Add salt and pasta. Stir to keep from sticking. Cook about 8 minutes. The pasta should be firm and not completely done.

While pasta is boiling, using medium high heat, fry pancetta in butter until browned. Add shallots, mushrooms, garlic and sage. If pancetta mix begins sticking, add some pasta water to pan. Cook until veggies have softened. Remove from pan.

Turn stove to medium low heat. Add the remaining cup of chicken broth and heavy cream. Season with salt, pepper, and herbs. Play with it and season to your satisfaction. Add asiago cheese in and stir. Allow sauce to come to a simmer then add pasta.

Fold in the pancetta-veggie mixture. Toss until the sauce sticks to the pasta.

Top with freshly parsley and grated parmesan or asiago cheese. Serve & Enjoy!

[humblebeginningsfood-blog]

Red Beans & Rice

This dish reminds me of a time when I used to spend my summers laying in the grass with short shorts on, hanging with my friends and the boys from my neighborhood! It reminds me of a time before smartphones when late night phone calls always got interrupted by mom once she realized I was up past 10. This dish reminds me of grass, rain on concrete and riding through Regional Park on Sunday. Red Beans & Rice is a comfort, just like my childhood memories. My elevated recipe is the equivalent of a four-page love letter to my past. Seriously, this is all the feels and all the flavors in one pot and I’m happy to share it with each of you.

I do not believe in shortcuts when I cook. Shortcuts typically mean something gets omitted and I don’t play like that! I want food that is flavorful and I don’t mind spending time on the prep, if the outcome will be worth it. This recipe takes time. Don’t skip any steps then complain later. In fact, let this be a meal you make when you’ll be in the house not doing shit. Fry some chicken or bake salmon and you’ll have a banger for the family.

Soak your beans overnight. It softens them up. Don’t try to boil them for longer or microwave them, soak them… overnight. Also, if you’re not trying to use a ham hock, don’t even try this recipe. IDGAF what your cousin, aunt, granny or momma told you… the ham hock makes this dish. I don’t want to imagine this dish without it. Vegan Red Beans & Rice sounds like you’ll be farting for days and ham hock-less Red Beans & Rice sounds unappetizing. So, if you don’t like pork, this one ain’t for you!

The magic to this dish is in your technique. My great-grandmom affectionately dubbed this technique as “Almost, but Not Quite”. It’s when you cook something to the point of it being almost, but not quite burnt. I swear! When I was a kid, I’d call my granny crazy AF and go sit somewhere with my side-eye judging her for almost burning the beans, but not anymore. It’s a real thing. Don’t be afraid to cook your meat and veggies down in this recipe. That’s where the flavor resides.

Finally, I’m going to share my secret to fluffy ass rice in hopes that you’ll leave that rice in a bag on the shelf. First of all, you need to rinse your rice in warm tap water BEFORE you boil it. You’ll notice the water will be murky as fuck… good. That’s residual dirt and starch and it makes your rice sticky if it stays so rinse it off! Next, add salt and bring the water to a rolling boil. Once it starts rolling, add the rice and lightly stir it make sure it’s not sticking together. Put the lid on the pot, turn the heat on the low and move on with your life for the next 17-18 minutes. Don’t open that lid for any reason… don’t worry about checking it. Set it and forget it! Once the time is up, take the pot off the stove and leave it alone for another 5-7 minutes. After the time elapses, you can fluff it with a fork. It’ll be perfect, I promise!

THE RECIPE

Serves 6-8

7 c. Water

2 c. White Rice

2 c. Chicken Stock

1 lb. Red Kidney Beans, dried

1 lb. Smoked Ham Hocks, scored

1½ lb. Andouille Sausage, cut into rounds

½ lb. Pancetta, diced

6 cloves garlic, minced

4 celery stalks, sliced thinly

1 medium sweet onion, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 shallot, chopped

¾ tsp. dried sage

½ tsp. white pepper

½ tsp. black pepper

½ tsp. smoked paprike

¼ tsp. dried oregano

¼ tsp. red pepper flakes

Handful of fresh parsley, chopped roughly

Fresh Thyme, chopped roughly

Cajun Seasoning or Salt to taste

In a large pot, on medium heat, fry pancetta until golden brown then add vegetables. Cook until softened and caramelized, or about 10 minutes.

Turn stove to medium-high heat then add sausage to the pancetta & veggie mix. Cook until both sides are browned, or about 7 minutes. Add in the fresh parsley, thyme and all seasonings. Stir and mix well. This is where you’ll almost, but not quite burn your food. Take special care to make sure the sausage is brown but not burnt. Trust yourself!

Add ham hocks, chicken stock and water. Bring to a rolling boil before adding beans.

Once beans are added, boil for 5-10 minutes then bring temperature down so that it simmers. Cover with a lid and for 3-4 hours until the beans have softened. Be sure to check and stir periodically so that nothing sticks to the bottom of the pot. If the liquid evaporates, add no more than a cup at a time.

Once beans are soft, use a wooden spoon to smash about half in the pot. Smashing the beans allows for a creamy texture that enhances the flavor of the dish. Use a clean spoon to taste. Add cajun seasoning or salt, as needed then cook for 10-15 more minutes.

Serve with rice and garnish with green onions or parsley and enjoy!

[humblebeginningsfood-blog]

Sweet Dreams

I’m a late-night baker. I often set my alarm for 11 PM and bake throughout the night. Most often, it is during these times you can find me in the kitchen with Aretha Franklin ballads playing softly, pouring my all into whatever I’m working on. This particular masterpiece was created from love. In my experience, love is so imperfect, devastating, complicated, beautiful and oh so worth it. It’s forgiveness and acceptance, peace and joy. Love stands the test of time and y’all, love is patient… so patient. I know love because God is love and I’m currently in love and believe me when I say: this recipe is love, made with love.

To be completely honest, I didn’t realize what I had done until it was over. The first night I made this I was feeling all the emotions. I cried my way through as Aretha sang through, “Never Loved a Man” & “Ain’t No Way” and by the time I took the songs off repeat, this was on my counter. Once we took our first bites, I knew this was going to be my Holy Grail recipe. They aren’t overly complicated to make, but these cinnamon rolls take time, effort and are worth everything you’ll put into them… just like relationships!

Because I’m obsessed with what I’ve affectionately named “Fairy Dust”, I threw it in for good measure. Fairy dust is a mixture of lavender and rose petals. Jerome swears lavender is for relaxation and sleep. I don’t know much about the sleep, but it actually does help you relax. I believe the combination of rose and lavender compliment each other so well that not adding it to the dough would be a unacceptable.

I seemed to find love in a hopeless place… a bag of Golden Oreos. Who would believe that these cookies could be so perfect for cinnamon rolls? Not me. I don’t know what pushed me to do it, maybe it was the hysterically crying that caused me to try it but it works! I incorporated the Oreos and lavender in the dough, filling and frosting. The rose petals are in the dough and garnish but not the filling. Oh, and my trick for the best cinnamon roll filling is super simple. I add a pinch of nutmeg and ground cloves to the brown sugar & cinnamon. It upgrades your life and is absolutely dynamic. My grandmom used to do it and she was never wrong, so that’s that on that!

I’ve made about 5 batches of these cinnamon rolls in a 3 day period because everyone that has one, wants another and I had to make sure these measurements were perfect! You can make your cinnamon rolls as big as you like or as small as you want. You don’t have to limit yourself here. I make 8-10 big cinnamon rolls because EVERYTHING is bigger in Texas. I couldn’t decide on a name so I asked Aerica and Jerome for help. Everything J came up with sounded like phrases fit for a funeral home so he’s officially not allowed to name anything else. But my girl Aerica, never lets me down. She came up with the name for these cinnamon rolls and a few more recipes that drop this week.

I really hope this becomes your new favorite, as it’s easily become mine. I hope that when you can’t sleep at night, you take a bite of this lavender and rose petal infused cinnamon roll and know that Sweet Dreams are around the corner.

With all my LOVE,

Brittney

THE RECIPE

Makes 8-12 Cinnamon Rolls

Instructions for the Dough:

Get your warm water and sprinkle the yeast on it. The water should be steaming, but not so hot that it burns.

Add 1 ½ teaspoon of sugar to the yeast water, stir & sit. If you use the yeast I use then it takes 3-5 minutes for it to bubble and activate. If not, you’re not using my brand or it’s old… wait another 5 minutes.

Whisk the yeast mixture, milk, remaining sugar, egg, egg yolk and vanilla together. If you have a stand mixer, now is the time to use it. If not, you can do this by hand.

Stand Mixer: Use the dough hook to slowly mix the flour into your wet ingredients. Add 1 cup at a time, alternating between flour, butter and fairy dust. Do this until the dough is smooth and the sides of your mixing bowl are clean. Add the oreos last and mix until they are distributed evenly throughout.

By Hand: In a large bowl, mix the flour into your wet ingredients. Add 1 cup at a time, alternating between flour, butter and fairy dust. Add the oreos last and mix until they are distributed evenly throughout. Turn the dough on a clean, floured surface and knead by hand until the dough is smooth and elastic. This takes about 10 minutes.

Transfer dough to a lightly greased [use butter] bowl. Cover with plastic and sit on top of a warm oven until the dough has doubled in size. I turn my oven to 425 and wait about an hour… do that!

Punch down the risen down and transfer to clean working space. Roll the dough into a rectangle. Turn your oven down to 350. This is the baking temp and it needs to be right!

Instructions for the Filling

Use a bowl to mix all the ingredients together… leave the butter out the mix!

Spread the butter over the dough.

Sprinkle your sugar and cookie mixture on top and press gently.

Starting at the side opposite of you, roll the dough into a log. Slice the log equally.

Place rolls on a greased or parchment paper lined baking pan. Cover with plastic wrap and let rest on top of a warm oven for 45 minutes. They should have risen and puffed up. If not, give it a little more time.

Remove the plastic wrap and bake rolls for 27-30 minutes, or until golden brown on top. Allow rolls to rest for a few minutes before you frost them.

Instructions for the Frosting

Beat the cream cheese and butter until smooth.

Add salt, vanilla and powdered sugar and beat until fully incorporated and completely smooth.

Spread over your cinnamon rolls.

Top with Golden Oreos and Fairy Dust!

For the Dough:

½ c. water, warm

2½ tsp. active, dry yeast

¼ c. + 1 ½ tsp. sugar

½ c. whole milk, room temperature

1 large egg + 1 egg yolk

6 Tbsp. butter, salted and softened

2 Tbsp. vanilla extract

4 c. all-purpose flour

¾ c. Golden Oreos, chopped

½ c. fairy dust [half lavender, half rose petals]

For the Filling:

½ c. butter, salted & softened

½ c. brown sugar

3 Tbsp. cinnamon, ground

1 Tbsp. nutmeg, ground

1 Tbsp. lavender

1 tsp. cloves, ground

½ c. Golden Oreos, chopped

For the Frosting:

8 oz. cream cheese, room temperature

1 c. powdered sugar

¼ c. butter, salted & softened

1 tsp. vanilla extract

pinch of salt

Golden Oreos + Fairy Dust, to garnish

[humblebeginningsfood-blog]

Lavender Rose Cake Batter Cookies

Did you miss me? I took a 18 month hiatus to get my life together. I’d be lying if I said I missed this during my time away. THIS became too much, too fast and everything I love about cooking and food photography wasn’t fun anymore. Why? Because I allowed people to tell me what to do with my dream. This website was created because my snapchat DMs were in straight shambles night after night and this was a way to give my viewers the recipes and maintain normalcy in my life. But after a while, auditions, recipe requests and interviews took over… lesson learned and I’m better because of all it. I know what I want for myself and for my food business. Y’all either gon’ take it, or leave it. I actually don’t care if you leave it because it means less things for me to do!

At any rate, something that I’ve been working to perfect for a while is marrying lavender and rose in baked goods. They both compliment each other so well but can easily overpower breads, cakes and cookies. I finally came to the conclusion that nothing tastes bad in cake batter and I’m so elated to share this recipe with you. I’m calling it my Love on Top cookie because it is fancy, tastes great and makes you want to pussy pop on a handstand!

Let me know what you think.

Best,

Brittney

THE RECIPE

1 ½ c. all-purpose flour

1 ½ c. boxed white cake mix

½ c. white chocolate chips

¾ c. butter, softened

¾ c. packed light brown sugar

¼ c. dried lavender

¼ c. dried rose petals, chopped

½ c. granulated sugar

1 tsp. corn starch

½ tsp. baking soda

1 egg, at room temperature

2 teaspoons vanilla extract

Pinch of Salt

Mix the lavender and rose petals together and set aside.

Sift the flour, cake mix, salt and baking soda together and set aside.

Using a mixer, cream the butter and sugars (brown & white) together until smooth.

Add the egg and combine. Scrape the sides and add the vanilla.

Slowly add the flour/cake mix to the "wet"ingredients (butter/sugar/egg) until combined. Scrape the sides as needed.

Add rose petals, lavender and white chocolate chips and mix until the chips are fully incorporated.

Using a cookie scoop or spoon, make dough balls of equal size and refrigerate for at least one hour. When the dough has harden, preheat the oven to 350 degrees.

Bake cookies for approximately 14 minutes until the edge of the cookies have begun to turn brown. Remove from oven and allow to cool for 3-5 minutes.

Garnish with lavender and rose petals [because you’re officially fancy as fuck].

Serve with milk and enjoy!

[humblebeginningsfood-blog]

Spinach & Tomato Spaghetti

Let's have a little conversation about why I'm so awesome. First off all, I'm awesome because I'm officially 25 days away from my birthday (who's buying me some D'usse). Next, I'm awesome because I was born that way. Lastly, this pasta solidifies that I'm awesome because it was created with the groceries in the refrigerator that are about to expire and in under 25 minutes! BOOM! I told one of my followers that I didn't have a name for it because it was made on a whim. So we're just going to call this Spinach & Tomato Spaghetti and you're going to try it and love it! It's delish! 

First things first... this flavor profile is out of this world. Traditionally, I never put spinach and tomato together. In my head that's for people who like cottage cheese (that's another rant for another day. But this... this here, was amazing (just like me). The bacon wrapped steak medallions started this entire ordeal and I'm so glad about it. 

This recipe does not require the use of meat... it's delicious without. HOWEVER, I love meat and opted to use sirloin medallions. They are about 3 oz each and I wrapped them in bacon (because I'm a total fat-ass). To secure the bacon, I tied twine around them. The only seasoning I used on the steak was salt, black pepper and dried herbs. I seared the absolute shit out of them, in the most respectable way I could with my cast-iron skillet, tossed in some spinach and tomatoes and then I put it in the oven to finish cooking for 7 minutes (no exaggeration).

As soon as I took the food out of the oven, I threw the cooked spaghetti in the skillet with the steak medallions and tossed it around using my favorite stainless-steel tongs that I found on sale at HomeGoods for $4. It's good enough to eat just like that, but I told you, I'm greedy. I wanted cheese because it's Sunday and cheese makes everything taste better. I added a handful of shredded mozzarella & provolone in the skillet with a quarter of a cup of heavy cream and let it reduce down. And just like that, Spinach and Tomato Spaghetti was created and I won!

[humblebeginningsfood-blog]

Baked Salmon with Herbs

Salmon... I LOVE Salmon. Picasso LOVES Salmon. We LOVE Salmon. We could eat it every night if it weren't so expensive. When you find a great cut of fillet for a reasonable price, you have to buy it and try this recipe. You won't be disappointed. The flavors do the tango in your mouth as your taste buds get excited. Serve with roasted potatoes or rice and the veggie of your choice. Have leftovers? Reheat and place over a bed of lettuce and now you have a tasty salad. Salmon! Oh, how I love thee! 

THE RECIPE

2 Large Salmon Fillets, Bones Removed

3 Lemons, Cut & Halved

1/2 c. Fresh Dill

1/2 c. Fresh Thyme

1/2 c. Fresh Rosemary

1/4 c. Extra Virgin Olive Oil

2 tbsp. Kosher Salt

tsp. Garlic Powder

4 tbsp. Red Pepper Flakes

2 tbsp. Cracked Black Pepper

Preheat oven to 425 degrees.

Place the salmon fillets on baking parchment in a pan.

Season with salt and pepper generously. Drizzle evenly with Extra Virgin Olive Oil. 

Cover with aluminum foil and allow the salmon to marinate for 20 minutes at room temperature.

After 20 minutes, take the aluminum foil off and top salmon in dill, rosemary and thyme. Toss the lemons on top.

Bake in the oven for approximately 20 minutes or until the center (or the thickest portion) is done the remove.

Allow Salmon to rest 5-10 minutes the fillets cut lengthwise & serve with potatoes or rice. 

[humblebeginningsfood-blog]

Chicken Meatballs with Sauce

Meatballs are THE.SHIT... end of story. I don't want to hear you foolishness about texture or clumps of meat. Meatballs are a gift from Jesus. There you have it. Live your life and have meatballs to savor. Remember that I told you about meatballs.

THE RECIPE

1 lb. Ground Chicken

2 cans San Marzano Tomatoes

1 c. Italian Breadcrumbs (or use day old sourdough)

1 1/4 c. Chicken Stock

1/2 c. Buttermilk

2 Large Eggs, Beaten

6 oz. Fresh Mozzarella, Grated

3 oz. Grated Parmesan

1/4 c. Basil, Chopped

1/4 c. Parsley, Chopped

2 tbsp. Oregano

2 tbsp. Garlic Paste

Preheat oven to 400 degrees.

In a large bowl, mix EVERYTHING together with the exception of the San Marzano Tomatoes and Basil. Add cracked black pepper and salt. Mix well. Sit aside.

Add warm water to another bowl. You will use this to wet your hands as you roll the chicken mixture into meatballs. The trick is to make sure your hands stay damp. 

Use a cookie scoop to form the chicken mixture into medium to large size meatballs.

Place the meatballs in a shallow lined pan and bake for 45 minutes.

Transfer meatballs from pan into a deep skillet (preferably cast iron) and cover with San Marzano Tomatoes. 

Place a lid on the San Marzano Tomatoes and Chicken Meatballs the it put on the stove medium high heat for 30 minutes then remove from the heat. 

Cover in freshly grated Parmesan cheese and serve on top the pasta of your choice. Garnish in chopped Basil.

[humblebeginningsfood-blog]

Chicken & Sausage Rice Jambalaya

All I want to say is... yum. I love rice. I love chicken. I love sausage. I love it together. I love being from the South. You aren't Southern if you don't love Jambalaya. I'm allergic to shellfish so this Chicken & Andouille Sausage is as good as it gets for me. You can throw shrimp in yours. I hear its to die for (but I'm not willing to try just yet). Eat up!

THE RECIPE

6 Skinless Boneless Chicken Breasts, cut into 1" pieces

1 1/2 lbs. Andoulle Sausage, cut into 1/2" circles

8 Strips Applewood-Smoked Bacon, diced

1/2 lb. Smoked Ham, cut into 1/2" cubes

1 lb. Onions, chopped

8 oz. Red Bell Pepper, chopped

8 oz. Green Bell Pepper, chopped

3 tbsp. Smoked Paprika

1 tbsp. Chili Powder

1/4 tsp. Cayenne Pepper

2 c. Beef Broth

1 c. Chicken Broth

3 c. Long-Grain White Rice

3 oz. Apple Cider Vinegar

3 oz. Orange Juice

4 Cloves of Garlic

2 Sprigs of Thyme, chopped

2 Sprigs of Rosemary, chopped

Salt and Pepper to taste

Preheat oven to 375°F.

Cook bacon in large pot over medium-high heat until brown but not crisp.

Add Andouille Sausage and ham. Sauté until meats brown.

Add onions & bell peppers, then cook until vegetables begin to soften.

Throw in chicken breasts & cook until the outside of the chicken turns white.

Mix in paprika, rosemary, thyme, chili powder and cayenne.

Add apple cider vinegar, orange juice, both broths and stir to blend.

Fold in rice and bring jambalaya to boil. Cover pot.

Place in oven and bake until rice is tender and liquids are absorbed.

Remove from oven and uncover pot. Serve with corn on the cob.

[humblebeginningsfood-blog]

Garlic Brussel Sprouts

Bussel Sprouts. Kids hate them. Adults hate them. Dogs hate them. Let me tell it, everybody knows that these mini cabbage like structures cause agony. They give you gas and ultimately, you have to have an acquired taste for them... until you don't. Before I revamped my granny's boring Brussel Sprouts recipe, I was not a fan. It made me feel like I was going to bah humbug my ass down the street kicking trees every time I bit into one. It simply angered me that these little things existed. Time and trial & error helped me figure it out. I'm so glad I did. I can't go a week without them now.

THE RECIPE

1 1/2 lb. Brussel Sprouts, ends trimmed & halved

6 strips of Bacon, sliced thinly

1/2 c. White Wine

4 tbsp. Butter, salted

2 tsp. Garlic, minced

2 tsp. Cayenne Pepper

1 tsp. White Pepper, ground

1 tsp. Kosher Salt

In a skillet, cook bacon on medium-high heat until done.

With bacon still in the skillet, place brussel sprouts flat side down, closely packed together and cover with a lid for 3 minutes.

Turn off the heat then add butter & white wine to the skillet. Stir.

Add garlic, cayenne pepper, white pepper and salt and stir to incorporate.

Turn the stove on medium heat and cover the skillet. Allow the brussel sprouts to cook until the liquid has evaporated and brussel sprouts have become tender. Stir to avoid overly brown and soft brussel sprouts.

Turn off heat once again and stir for the final time.

Serve and enjoy with the main dish of your choice.

[humblebeginningsfood-blog]

Herb Baked Trout

This happened by accident. I sent my honey to the store for Salmon but got Trout instead. Although I have absolutely no problem returning groceries to Costco, we were hungry and the quickest way to eat was by cooking the trout. Let me just say, that mistakes can be miracles in disguise. I was pretty impressed. It's not hard to cook any fish but they all have different flavors. Pair this with a nice dry, white wine and rice and you've got a baby maker on your hands. Picasso, my baby love even loved it and he's not a fish fan.

THE RECIPE

2 Trout Fillets, Skin-off

4 tbsp. Butter, unsalted

2 Lemons, sliced

2 tsp. Kosher Salt

2 tsp. Black Pepper, cracked

4 Sprigs of Rosemary, Stripped & Chopped

Preheat oven to 400 degrees.

In a 12-inch cast-iron skillet melt butter over medium-high heat.

Season the fillets of trout with kosher salt and pepper.

Place the trout in the skillet and scatter with rosemary and lemon slices.

Spoon the butter from the bottom of the skillet over the fish and place in the oven.

Bake for 10 minutes.

Remove from the skillet and spoon butter & browned bits on top of fish.

Serve with root vegetables and enjoy!

[humblebeginningsfood-blog]

Vertically Roasted Chicken

First thing first. Go to Amazon and buy you a vertical chicken roaster. Let me save you some time typing... click here. Vertical Roasters can cook a chicken, duck or a small turkey. Basically, if you use a vertical roaster, any type of poultry can be cooked evenly with crispy skin all over. Vertical roasters are a GOD-SEND. In my head, Jesus himself touched some metal scraps and blessed it with the talent that makes my chickens taste heavenly. If you follow me on Snapchat (shecanreed) then you know how I play slow tunes while I slide my chickens on the shaft of my Vertical Roaster by Norpro. I make sure that the bird is relaxed and well lubed and ready for the heat that she's going to feel over her body. Realistically speaking, even if you aren't a good cook, you can't really fuck a chicken up on this thing unless you aren't paying attention. I hope you buy one for your family's sake and I pray that it sends you as much happiness as it has sent me.

THE RECIPE

5-6 lbs. Whole Chicken

3 oz. Apple Cider Vinegar

3 oz. Orange Juice

1/4 c. Olive Oil

1/2 Lemon

4 Cloves of Garlic

2 Sprigs of Thyme

2 Sprigs of Rosemary

Salt and Pepper to taste

Preheat oven to 450 degrees.

Clean the inside of the chicken of the giblets and pat it dry.

Fill the vertical roaster infuser with apple cider vinegar, orange juice, lemon, garlic, thyme and rosemary then close.

Rub the chicken on all sides with oil and sprinkle with salt & pepper.

Place the chicken upright on the vertical roaster. Make sure that the roaster is fully covered by the chicken.

Place the roaster on a small pan or skillet.

Roast the chicken until the skin is crispy, the juices run clear AND the internal temperature of the chicken reaches 165 degrees. This takes about 1 hour.

Remove from the oven & transfer to a serving dish.

Let the chicken rest for 10-15 minutes before carving.

Serve with mashed potatoes and vegetables.

[humblebeginningsfood-blog]

All White Everything Macaroni & Cheese

Let me tell you about life. This is it. This All White Everything Macaroni and Cheese is life. End of Story. End of Discussion. Your grandma can't cook this macaroni and cheese because her old ass just quite can't get it together long enough to do it right. Sorry grandma, no disrespect but it's true. This macaroni is simple yet complex. Delicate yet indestructible. This macaroni and cheese has gotten me some bomb sex with my ex and soon to be next. This recipe has been taken to the next level in more ways than one.

When you make it, follow my EXACT recipe. You are NOT allowed to deviate nor are you allowed to remix this recipe in any way, shape or form. If you use pre-shedded cheese, you deserve to be hit by a bus then taken off life support. Don't do it. Do the right thing and have yourself a Merry Little Christmas and a pot of my All White Everything Macaroni and Cheese.

THE RECIPE

1 lb. Cavatappi Pasta

2 c. Half & Half

2 c. Heavy Cream

2c. Vermont White Cheddar, shredded

1c. Whole Milk Mozzarella, shredded

1c. Monterey Jack, shredded

1/2c. Jarlsberg, shredded

1/2c. Pecorino Romano, grated

1/2c. Parmigiano-Reggiano, grated

1/4c. Asiago, shredded

4 tbsp. Butter, salted

4 tbsp. All Purpose Flour

3 tsp. Garlic, minced

3 tsp. Cayenne Pepper

3 tsp. White Pepper, ground

5 tsp. Kosher Salt

4 Basil Leaves, Chopped

2 Sprigs of Thyme, Stripped & Chopped

2 Sprigs of Rosemary, Stripped & Chopped

Parsley to garnish

Preheat oven to 400 degrees.

Coat an entire baking dish with melted butter and set aside.

In a large stock pot, boil water with 3 tsp of Kosher Salt.

Once water begins to rapidly boil, add pasta and stir. It is important to not add oil or butter to the water as it prevents the cheese from adhering later. The water ONLY needs salt. Cook pasta for 8 minutes or until al dente then drain & rinse in cold water.

Place a room temperature pot over medium heat and add butter. This is the start of your bechamel sauce. It is important to keep your eye on the stove if you don't know how to do a white sauce on your own. When the butter begins to foam, add the flour and whisk until it is smooth and without lumps.

Add a cup of half & half and whisk until smooth then heavy cream. Alternate adding half & half and heavy cream until all has been added and your mixture is smooth.

Add all of the fresh herbs, remaining salt, white pepper, cayenne pepper and garlic. Mix until it is fully incorporated into your white sauce. If, at this point, you feel you need more salt or another seasoning, add it. This is the time to taste it. If you don't get it in now, you won't get it in.

Adjust the temperature to medium high heat while you stir and allow the white sauce to simmer. The mixture should begin to thicken within 3-6 minutes. While you stir, make sure you are reaching the bottom of the pot to prevent anything from sticking and burning.

When your white sauce is thick enough to coat the back of a wooden spoon or spatula, slowly add all of the White Cheddar, Romano, Asiago, Monterey Jack, Parmigiano-Reggiano and 1/2 of the Mozzarella cheeses. Once added, combine the cheese sauce into the cooled pasta.

Stir the pasta until it is completely coated. Make sure to check for the nooks of the pasta.

Pour the pasta into the coated baking dish and top with the remaining 1/2 mozzarella and jarlsberg cheeses & bake on the middle rack for 30 minutes or until bubbly and golden brown.

Remove from oven and allow to cool for 10 minutes.

Garnish with parsley and enjoy.

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Buttered Ribeye Steak

This is the most simple meat to cook for me. It doesn't need much other than a little salt & pepper and they cook fairly quickly. I love my steaks Medium, not Medium Rare because it's too pink and definitely not Medium Well or Well Done because there is simply not enough pink. I love my steaks Medium. Yesterday's steak was perfectly cooked and basted in butter. The crust came out the perfect color of brown that I needed. I spent more time with the butcher picking out steaks then cooking them. It took 12 minutes from start to finish and I have several different meals that I'll be using these steaks for this week.

I specifically went to the grocery store with the intention of choosing 3 perfect ribeye steaks to cook. It took me 45 minutes at the counter arguing with the butcher behind the glass. I ultimately ended up leaving with 3 steaks for under $50.

As soon as I got home, I patted the steaks dry and seasoned the absolute hell out of them with kosher salt and cracked black pepper. That's it. Nothing else. Salt and pepper for the win. I seasoned both sides and let them sit on my counter for about 30 minutes to allow them to come to room temperature & fully absorb the seasoning on them.

After heating my cast iron skillet on high heat with Avocado Oil, I added the steak and basked in the ambiance of the sizzle until it was time to flip it over.

It was not until after the first flip that I realized that multi-tasking between cooking, making a video for snapchat and photographing this entire process was hard. I was stressed out trying not to miss anything for you guys and everything happened so fast.

The final result (once I added a fried egg and homestyle potatoes) was L-O-V-E. I couldn't wait to dive into my plate. I added a tablespoon of sour cream and went all the way in. Don't judge me, sour cream and potatoes are everything. You should seriously try it when you make this recipe... I hope you enjoy!

THE RECIPE

16-24 oz. Ribeye Steak

1/3 c. Avocado Oil

4 Tbsp. Butter, unsalted

Kosher Salt

Cracked Black Pepper

Herbs of your choice

Using paper towels, completely dry the steak.

Season on all sides and edges with kosher salt and pepper. Don't be stingy. The steak appreciates the love you have to offer. Allow the steak to sit at room temperature with salt & pepper for 15-30 minutes.

Heat the avocado oil in a 12-inch cast iron skillet over high heat until smoke begins to rise.

Slowly add the steak to the oil. At this point, you should flip the steak about every 2 minutes until you see a crust golden in color. This takes about 6-7 minutes.

Add butter to the skillet and allow to cook. Remember to flip the steak once every 2-3 minutes to prevent over browning. If there are any lighter spots on the steak, tilt the pan so the butter collects at the bottom and pour it over the steak.

Once the steak has reached the desired temperature (130 for medium rare, 140 for medium) immediately take it out of the pan and let it rest for 5-10 minutes. Allowing a steak to rest is essential as it allows the juices of the steak to redistribute back to the meat.

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Sweet Garlic Wings

Legitimately and quite easily, these wings have slid its way into my number one spot for "go to" quick and thought free meals. I don't have to do anything unusual to get the most delicious flavored wings ever. I just want to put my hands on my knees and twerk a little when I eat them. They have every imaginable flavor -- salty, sweet, spicy, mild... this wing is my prize winning baby! It's going to make me proud and rich.

Let's start with the spices I used. I didn't want to overwhelm the chicken with a bunch of foolishness so I stuck with the basics: white pepper, garlic powder, hot paprika, smoked paprika, salt and Harissa Rub.

For those that don't know, Harissa Rub originated in North Africa and the guajillo chiles, caraway seeds, cumin, dried mint and coriander lend itself to make a savory & spicy garlicky taste. It has the perfect amount of heat. You can grab you some a your nearest Trader Joe's, Fresh Market, Whole Foods or Central Market.

What makes this recipe even better is that it's crispy but has no flour and it's baked. Yep! It's baked chicken. My grandmother, an old devout Baptist lady who prided herself on her crispy ass "Sunday" baked chicken, used to shimmy and shake the heck out of her seasoned baking powder ziploc bag filled with chicken. So that's exactly what I did. I took about 6 tablespoons of aluminum free baking powder and threw every spice and seasoning I thought would compliment my chicken on top of it and threw the chicken in a ziploc bag and shook until I had no more shake left.

The chicken wings went into my oven for 45 minutes at 450 degrees. Now, "Miss Minnie don't burn no chicken!" but I sure as hell wanted crispy skin and took a risk. The crunch was absolutely amazing. I actually could have just eaten the chicken wings straight out of the oven but I decided to go further... I went into my arsenal. I went into my, "let me explain to you why I'm the greatest of all time" bag of tricks to create a show-stopping chicken wing filled with the flavor that you need, want and deserve. Listen, I will not be held responsible for ANY babies made as a result of making and consuming these chicken wings. I turned around to grab my camera and barely had any wings left to photograph. I hope you enjoy them as much as my greedy family did.

THE RECIPE

3 lbs. Chicken Wings

3 oz. Garlic Chili Paste

2 oz. Honey or Agave Nectar

1 oz. Orange Juice

6 Tbsp. Baking Powder, Aluminum Free

4 Tbsp. Harissa Rub

2 Tbsp. Rice Wine Vinegar

2 Tbsp. Kosher Salt

2 Tbsp. Ground Black Pepper

2 Tbsp. White Pepper

1 Tbsp. Soy Sauce

1 Tbsp. Californian Garlic Powder

1 tsp. Hot Paprika

1 tsp. Smoked Paprika

1 tsp. Fresh Ginger or 2 Tsp. Ground Ginger

1/2 tsp. Sesame Oil

1/2 tsp. Fresh Parsley

Preheat oven to 450 degrees.

After seasoning the chicken however you wish, place in a plastic bag with baking powder, harissa rub, salt, peppers, garlic powder, and both the hot and smoked paprika. Shake until everything is mixed together and the coated chicken appears redish.

Place the chicken on a baking sheet or baking rack and put it in the oven for 45 minutes. If you use a baking sheet, you will need to flip the chicken about 20-25 minutes into baking so that both sides have the same crispy texture.

While the chicken is in the oven, combine the honey, chili paste, orange juice, rice wine vinegar, soy sauce, ginger and sesame oil to a bowl then set aside.

Remove the chicken and allow to rest for 10 minutes (remember that resting meat allows the juices to redistribute).

Using a brush, coat the chicken wings on all sides with your sauce and serve. You can add as little or as much as you like. I personally hate a drenched wing so I use less. It's completely up to you. If you find your sauce too spicy, add more honey. If you find your sauce too sweet, add more chili paste.

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Pico de Gallo

One of my best friends is currently in New York cursing me out under her breath for cooking her favorite meal when she is on the other side of country. She saw the videos on Snapchat and started salivating. This pico is amazing. Get you some and change your life.

Pico de Gallo is not hard at all to conquer. Just make sure you chop everything in equal sizes and you'll be fine. As I tell students, "It doesn't have to be perfect. It has to be functional."

Pico de Gallo is about balance. It's a fine line to walk between delicious and disaster and people have a hard time staying on it. I ruined several batches of pico in 2012 and then one day, I figured it out. I have a strong chemistry background and it was like balancing equations in the lab. I wrote it down and never forget it. I committed myself to this recipe... 4 Roma tomatoes, a small onion, 2 medium sized jalapeno peppers, 2 hands full of cilantro, a little lime juice and a dash of salt. When I feel spunky, I leave the seeds of the peppers in the pico. When I feel like being a true warrior, I add a dash of pineapple juice and cayenne pepper. I hope you enjoy the pico. It's simply fantastic.

THE RECIPE

4 Roma Tomatoes, diced

1/4 c.  Red or White Onion, diced

1/3 c.  Cilantro, chopped

2 Medium-sized Jalapeno Peppers, finely chopped

1 Small-sized Lime, juiced

1/2 tsp. Kosher Salt

Combine tomatoes, onion and jalapeno peppers in a bowl.

Add 1/2 of the lime juice then taste. If you need more lime juice, add more. If you need salt, add it.

Stir the pico well and drain the excess liquid.

Serve with warm tortilla chips.

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Queso Blanco

You. Don't. Know. My. Life and you don't know THE STRUGGLE. I am in love with cheese. It matters not the type or flavor. I love all of them but the pre-shredded crap they have on the shelves and Velveeta. I am not with the artificial sorta kind of real but not really cheese thing, nor am I with the powdery additives to keep the cheese from sticking. Everything else is a love affair. I knew it was serious when a 2nd grade me woke up in the middle of the night to sneak and eat an entire block of cheese. Don't dare judge me either. If you knew what I knew about cheese then you'd be trying to give cheese an engagement ring too!

This "cheese dip" is the bomb. It literally will change your mind when it comes to making that fuck ass rotel cheese dip you love to make for your kids or the people at your job. JUST SAY NO TO VELVEETA! Walk right down that aisle and never look back. Go to the deli counter and ask for non-processed White American Cheese. I personally love Boar's Head, but I'll take ANY brand other than Velveeta. You just don't understand the magnitude of my hate for Velveeta. When you know better, you do better and if you are over the age of 21 and have a kitchen of your own to cook in... you should know better than to eat that block of styrofoam named Vel-vee-ta! She ratchet!

This cheese dip is authentically and easily restaurant quality. It's smooth. It's regal. It's the $12 appetizer you pay for at any fine Mexican establishment with Enchiladas. Save yourself and make your own and never buy that crappy velveeta again!

THE RECIPE

2 lb. White American cheese, cubed

1/2 c. Green Chiles

1/2 c. Heavy Cream

2 tbsp. Butter

1 tsp. Cumin

1 tsp. Kosher Salt

In a saucepan over medium-high heat, add the green chiles, cumin and salt until softened and mixed well and lower the heat to medium-low.

Add the cubed white american cheese and 1/4 cup of heavy cream. Stir until melted.

Add the butter and the remaining cheese and stir until melted.

If the cheese is too thick, add the remaining heavy cream until the desired consistency is reached. Serve with chips or pour over tacos.

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Homemade Yeast Dinner Rolls

Y'all remember that episode of Martin when Gina and Martin were into it and he was screaming, "Not my momma's biscuits?" Well, listen here... these dinner rolls beat Martin's momma's biscuits. I can guarantee it! These warm & buttery yeast rolls are very easy to make thanks to our friend, yeast and they smell heavenly.

You can make these soft and chewy rolls in a few hours and they don't have to sit after they come out the oven. In fact, I love them hot! Once you make these, you'll want more. This recipe will make plenty (around 30-45) so put your extras in a ziploc bag and freeze them! They'll be good for about 2 months. Just take them out of the baggie and warm them in the microwave for 20-30 seconds and you have a certified winner on your hands. I hope you enjoy!

Tip from Brittney: When using yeast, remember that yeast is living and too much heat will kill it. Liquids should be warm and around 110-115 degrees. Anything below or above that will cause your yeast to not work properly. Happy Baking.

THE RECIPE

3 Large eggs

¼ c. + 2  Tbsp. Sugar

5 c. All-Purpose Flour

4 oz. Butter, melted (that's a half a cup)

4 oz.  Water

16 oz. Whole Milk 

2 packages Active-Dry Yeast

In a cup or small bowl, combine the warm water with yeast and sit aside for approximately 5 minutes or until foam appears.

In a large bowl, using a whisk, mix the sugar, butter, milk, salt and eggs. Slowly fold in the yeast mixture.

Using a plastic or wooden spoon or spatula (no metal), add the flour slowly (one cup at a time). The dough will become "shaggy" and will begin to pull away from the sides of the bowl. You may or may not use all of the flour. You may also need up to one cup more.

Place the dough on a floured surface (I use my countertop) and knead the dough until it becomes smooth. It takes between 2-10 minutes depending on how well you knead.

Divide the dough into equal pieces and roll each piece into a smooth ball. You should have between 24-40 dough balls, depending on how big or small you made each piece.

Lightly butter a dish or use parchment paper and place the dough balls on a baking sheet, leaving equal space between each.

Cover the dough and with a towel & let them rise for 75-90 minutes, until the dough doubles in size.

Preheat the oven to 350 degrees. Once preheated, bake for 15-20 minutes or until the rolls are golden brown.