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[recipesbymadeha]

Chicken Pot Pie for your Spicy Sweetie Pie🔥

1 carrot

1 medium onion

1 large potato

4 stalks of celery

Parsley

Green onions

Garlic

Chicken stock

Butter

Gouchujang

Cayenne(Ideally gochugaru)

Soy Sauce

Honey

Heavy cream

Rotisserie Chicken

1 egg

Puff pastry/Pie crust

Japanese Curry block (Optional)

Preheat oven to 350F.

Chop celery, carrots and potatoes trying to maintain an approximate 1/2'' thickness for all.

Dice half a medium onion and slice 6 green onions in approximately 1/4'' slices keeping the greens and the whites separate.

Mince 3 to 4 cloves of garlic and and some parsley finely

Shred 2 cups of rotisserie chicken

In a pot with a a quarter stick of melted butter toss in the onions and scallion whites with the minced garlic and allow to slightly soften

Add in celery carrots and potatoes into pan along with salt and pepper and the greens from the scallions

Add in some more butter and a teaspoon of flour to create a light roux. You may add in small amounts of stock to help deglaze. Optionally add in a small amount of japanese curry block for flavor.

Add in enough chicken stock to the pot to cover the vegetables.

Add in gochujang and cayenne pepper/gochugaru to your preferred spice and flavor level

Add in soy sauce and honey by taste

Add in 1/2 cup of heavy cream

Add in shredded chicken and mix in with chopped parsley. The vegetables should be somewhat softened but not fully cooked through

In you desired baking pan put in the mixture and cover the baking pan with pie crust/Puff pastry.

Beat 1 egg and use as egg wash to cover the pie crust

Bake until crust is golden brown and cooked through

Let cool and Enjoy

[recipesbymadeha]

Make Som Tum For Your Boo

1 green papaya

String beans/long beans

4-6 Thai red peppers

Cherry tomatoes

Garlic cloves

Tamarind

Fish sauce

Unsalted roasted peanuts

1 lime

White sugar

Mortar and pestle/gallon ziploc

Recipe

Parboil string beans for 2-3 minutes before blanching in ice cold water.

Chop green papaya into nice matchsticks or long noodles, based on preference.

Quarter cherry tomatoes, finely chop Thai red chili peppers and set aside.

Combine tamarind, fish sauce, sugar, lime, whole garlic cloves, chili peppers, and peanuts. Smash and allow juices to release and combine well.

Add papaya, string beans, tomatoes to sauce mixture. Mix everything very well, and serve immediately!

Inspo: Ayada Thai Papaya Salad

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Lovers Lasagna

Ingredients

Ground beef

1 onion

10 cloves garlic

S&P

San Marzano tomatoes

EVOO

Crushed red pepper flakes

Granulated sugar

Fresh basil

Lasagna sheets

Ricotta cheese

1 egg

Shredded mozzarella cheese

Parmesan cheese

Preheat oven to 375 degrees. Begin by prepping marinara sauce.

Blend 1 whole can of San Marzano tomatoes in food processor for a few minutes, until to desired consistency. Mince 5 cloves of garlic.

Perfume EVOO in pan to medium-high heat with minced garlic for 2-3 minutes. Add crushed red pepper flakes for another 30 seconds.

Now, add crushed tomatoes. Add 1 tsp of sugar, 3 sprigs of basil, and salt and pepper to your liking. Allow sauce to simmer for 15-20 minutes, until well combined and aromatic. Set aside.

Cook up ground beef in a large pan with seasoning. As beef is cooking, mince 1 small onion and 5 cloves of garlic. Once meat is almost cooked through, add the onions. Wait a few minutes before adding the minced garlic. Turn off heat when beef is thoroughly cooked.

Put a medium pot of water to boil with plenty salt. Allow lasagna sheets to cook according to instructions on box (8 min for us).

Make ricotta mixture: 15 oz ricotta cheese with salt, pepper, EVOO and 1 egg.

Combine mozzarella cheese with parmesan in separate bowl.

Now, we are ready to assemble in oven safe dish! Here is the order we followed: ground beef, lasagna, ricotta, mozz, ground beef, lasagna, ricotta, ground beef, lasagna, mozz.

Stick lasagna into oven, covered with foil for 15 minutes. Remove foil, and leave in oven for another 30 minutes. Once lasagna is ready, allow it to cool, top with basil leaves and serve your boo. Happy Valentine’s Day!

Inspo: Joshua Weissman

[recipesbymadeha]

“Pistachio” of My Heart

Ingredients

Italian artisan bread

Garlic cloves

Fresh rosemary

Olive oil

Sliced roast beef

Wild baby arugula

Balsamic vinegar

Pesto

Raw unsalted pistachios

Burrata

S&P

Roast whole pistachios in olive oil, salt and pepper in pan until slightly browned and fragrant.

Crush/chop up pistachios and set aside.

In same pan, toast minced garlic cloves, rosemary and pad of butter until fragrant.

Rub infused oil on to sliced bread, and toast on the same pan.

Once toasted, assemble sandwich.

Spread layer of pesto on to one half.

Slice burrata in halves and evenly arrange on top of pesto.

Sprinkle crushed pistachios on to burrata until coated. Add pinch of salt and pepper on top.

Add as many slices of roast beef over burrata.

Finally, add generous amount of baby arugula. Drizzle with balsamic vinegar. Enjoy!

Inspo: All’antico Vinaio Tricolore Sandwich from Florence, Italy

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Give Me Cookie Got You Cookie

Ingredients

1/3 cup frozen blueberries

1 cup AP flour

1/8 tsp salt

1/2 tsp baking powder

1/3 cup 1 tbsp white sugar

1/3 cup unsalted butter (softened)

1/2 cup white chocolate chips

Combine flour, salt and baking powder in small bowl.

Cream butter and white sugar together, until light and fluffy.

Microwave frozen blueberries for 1 min, or until soft and jammy.

Combine blueberries with butter and sugar until bright purple. Add in dry ingredients and further mix until well incorporated.

Fold in chocolate chips. Add more if you want!

Freeze cookie batter for 30 minutes, as it will be very sticky right now.

Preheat oven to 400 degrees F.

Spoon out cookie batter into balls, and place on parchment paper in baking pan, about 2 inches apart from each other.

You can add more chocolate chips to make the cookies look more professional!

Bake for 10-13 minutes, or until edges are golden brown.

Let cookies cool on a rack before eating. Enjoy!

Inspo: Justine Doiron

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“Fall in Love” Mac n Cheese

Ingredients

1 whole butternut squash

Fresh sage

1 cup sharp cheddar cheese

1/3 freshly grated Parmesan cheese

2 tbsp gochuchang

1/2 cup kimchi of choice

Vegetable stock/chicken broth

Dash of heavy cream

1 lb pasta shell of choice

1 onion, diced

5 garlic cloves, minced

S&P

Cayenne pepper

Olive oil

Preheat oven to 400 degrees F.

Peel a butternut squash, and cut in half. Remove seeds, drizzle in olive oil, add sage, salt and pepper. Roast in oven for 30 minutes.

Dice a small yellow onion and mince garlic cloves. Chop up kimchi with scissors, and set aside.

Bring a pot of salted water to boil, and add pasta shells. Cook to al dente. Reserve pasta water.

Heat olive oil on sauce pan to medium, and add onions. Season, and add minced garlic cloves.

Add gochuchang paste and kimchi, and let it cook until bright red and fragrant. Use chicken stock to deglaze pan. By this point, purée butternut squash in blender.

Add butternut squash purée, Parmesan cheese and cheddar cheese to kimchi mixture. Allow ingredients to combine before tasting to season. Once sauce is seasoned to your liking, add heavy cream.

Add pasta to sauce, and stir until everything is incorporated and smooth. Use pasta water to loosen up sauce if needed.

Serve immediately, garnish with parsley. Enjoy!

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“I Leek You” Soup

Ingredients

2 trimmed leeks

4 small potatoes (or 2 medium potatoes)

6 garlic cloves

3 cups of chicken stock

1/2 cup heavy cream

White pepper

Salt

Nutmeg

Thyme

1/2 cup of butter

Olive oil

Vegetable prep! Wash leeks, and dice thinly. Smash 6 cloves of garlic. Wash potatoes, peel potatoes, and chop into small chunks.

Heat stick of butter and olive oil until sizzling. Add leeks, and allow moisture to leave before adding smashed garlic.

Add seasoning at this point (go light, we’ll add more later) - salt and pepper.

Allow leeks and garlic to sweat, and then add chicken broth (about 3 cups).

Add in potatoes, add nutmeg and thyme, and let veggies cook until potatoes are fork-tender.

Once potatoes are done, transfer mixture to blender and blend to desired consistency.

Add blended soup into pot, taste, and add heavy cream + extra seasoning based on your preference.

Let soup come together for 5 more minutes, and serve!

Garnish with nutmeg, preferred herbs and favorite olive oil. Enjoy!

Inspo: J. Kenzie Lopez-Alt

[recipesbymadeha]

Sweet Potato Gnocchi For Your Sweetie

Ingredients

Sage

1/4 lemon (+zest)

Baby broccoli

1.5 sweet potatoes

Ricotta (or cottage cheese substitute)

Parmesan reggiano (or cotija cheese substitute)

3-4 cloves garlic (minced)

AP flour (prn)

1/4 stick unsalted butter

Heavy cream

Salt & Pepper

Olive oil

Take 1 large sweet potato and prick holes with a fork

Cover sweet potato with damp paper towel and place in microwave fro 5-7 minutes until soft

Take off the skin of the sweet potato and save the flesh in a bowl

In the bowl place cottage or ricotta cheese, parmesan and salt to taste

Add in flour as needed into bowl until cohesive ball forms

Put flour onto a cutting board and roll out gnocchi dough and cut in 1 inch segments

Put gnocchi in boiling water with salt and take it out once the gnocchi floats

Place boiled gnocchi in bowl and coat with olive oil to avoid sticking

In a separate pot with boiling water and salt quickly blanch some baby broccoli

In a pan put olive oil and butter to taste and place gnocchi onto the pan once the butter begins to bubble

Cook until golden brown

Once pan is empty place diced garlic, sage with butter and lemon juice

Put some heavy cream with some gnocchi water for thickening along with some parmesan or cotija cheese

Once reduced and thickened add in fried gnocchi, broccoli and lemon zest

Serve on plate with extra cheese

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Grilled Cheese for ya Main Squeeze

Ingredients

Sourdough bread

3 cheese blend

Soy chorizo

Butter

Neutral cooking oil

Turn heat to low, and spray pan with neutral cooking oil.

Spread butter thinly over two slices of sourdough bread.

Sprinkle cheese and chorizo onto buttered side of one slice, and place second slice on top.

Carefully transport sandwich to heated pan, turn up heat to medium, and keep on stove for couple minutes or until crust has browned.

Flip, allow crust to brown again, and take off stove. Serve with tomato soup if desired!

[recipesbymadeha]

Booberry Crumble

Ingredients

For jam:

1/2 cup frozen blueberries

1 tsp flour

1 tsp sugar

For crumble:

1 tbsp brown sugar

2 tbsp melted butter

3 tbsp flour

2 tbsp oats

pinch of salt

Wash 1/2 cup frozen blueberries, and toss in flour and sugar until blueberries are coated.

Mix together brown sugar, melted butter, flour, oats and pinch of salt for flavor, until everything is combined.

Lay down blueberry mixture on bottom of pan and cover evenly with crumble.

Bake at 350 degrees F for 15 min, or until crumble has nicely browned. Serve with vanilla ice cream and love for your boo.

Inspo: Broma Bakery

[recipesbymadeha]

Make you go Mad Tomato Soup

Ingredients

1 can of whole San Marzano Tomatoes

Basil

Heavy Cream

Onions

Garlic

Butter

Salt & Pepper

Dried oregano

Sugar

Chicken stock

Olive oil

Parmesan

Crushed red pepper flakes

Sautee one diced white onion with olive oil and butter. Once translucent add in minced garlic with salt and pepper

Add in can of san marzano tomato with chicken stock and heavy cream

Add in dried oregano, crushed red pepper flakes and fresh basil with some sugar

Blend!

Add back onto pan and reheat with some grated parmesan and adjust salt and spice level

Serve on a bowl with some julienned fresh basil

Done!