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Ingredients:

Peruvian Chicken (Pollo a la brasa)

• 4 Bone-in chicken thighs

Marinade

• 3 tablespoons aji amarillo paste

• 3 tablespoons aji panca paste

• 2 teaspoons Soy sauce

• 1 teaspoon Honey

• Zest of one orange

• Zest of one lime

• Juice of one lime

• Juice of one orange

• 1 teaspoon Paprika

• 1 teaspo…

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Ingredients

Steak + Marinade

• 1 lb Skirt Steak or Flank Steak

• salt + pepper

• olive oil

Marinade

• half a bunch of cilantro

• 1/4 onion, thinly sliced

• juice of 2 limes

• juice of one orange

• 2 tablespoons soy sauce

• 1 1/2 tsp cumin (estimated)

• 2 teaspoons (oregano estimated)

• 2 teaspoons chili powd…

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Recipe + Measurements (this recipe makes 24 cookies)

medium sized bowl

410g all purpose flour

8g baking soda

Mix dry ingredients and set aside

large bowl for wet ingredients

2 sticks extremely soft salted butter

210 grams light brown sugar

220 grams white sugar

mix the butter and sugar together until combined

same bowl

2 eggs, room temp

2 teaspoons vanilla extract

mix again until smooth

add flour + baking soda to smooth mixture

once it’s mixed well, set aside and chop your chocolate (10-12oz semisweet chocolate bars 64% cacao)

fold chocolate into cookie dough

line a cookie sheet with parchment paper

roll cookie dough balls and chill for however long you want⏰

(refrigerate for at least an hour)

bake 4-6 cookies at a time straight from fridge or freezer.

375°F for 14 minutes

once you remove from oven, slam/drop cookie sheet onto counter and shape with cup or bowl into perfect circles.

keep cookie dough you don’t bake wrapped up in freezer or fridge until ready to bake🤗🤗

Chicken
3 pounds 6 oz (54 oz) chicken breasts or thighs, thinly sliced

Seasonings:
2 teaspoons zaatar
2 teaspoons cumin
2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 teaspoon cardamom
1 teaspoon cayenne pepper
1 teaspoon cloves
1 teaspoon allspice

Marinade:
8 garlic cloves
1/4 cup to…

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Ingredients:

Vanilla Ice Cream

16oz/2 cups Heavy Whipping Cream

1/3 cup Crème Fraîche

2 teaspoons Vanilla Bean Paste

1/2 teaspoon sea salt

1/2 can of sweetened condensed milk (whole can was 14oz)

(most of the recipe is from @jerrycooked, I added the crème fraiche, more vanilla, and less sweetened condensed milk)

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Serves 8-10

• 5 celery stalks, chopped

• 2 large carrots, chopped

• 1 large onion, diced

• 1 shallot, sliced

• 2…

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Ingredients:

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This recipe has estimated measurements for 16 lamb chops*

Ingredients:

2 racks of lamb (15-16 lamb chops)

Lemons, Vinegar

Oil ( I used avocado oil)

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Ingredients

1/2 of a yellow onion, diced

One shallot, diced

4 garlic cloves, minced

Two teaspoons of crushed red pepper flakes

One teaspoon dried oregano

One teaspoon of onion powder

One teaspoon of garlic powder

One teaspoon of black pepper

One teaspoon of kosher salt

Three tablespoons of vodka or chicken broth

One 5oz can of tomato paste

Two cups of heavy cream

Parmesan cheese

1 box of rigatoni

1/2 cup of pasta water (water that you’re boiling your pasta in)

Two tablespoons butter

Directions:

1. In a large pot, start boiling your water for your pasta. Salt your water with a small handful (kosher salt).

2. Follow the directions on the pasta box and save 1/2 cup of the pasta water.

3. Add two tablespoons of garlic or regular butter in a large skillet.

4. Add your diced onion shallot and cook down until they begin to soften. (Medium heat)

5. In a small bowl, combine all your seasonings and set aside.

6. Add your garlic and half of the seasoning mixture to your skillet.

7. Mix and let cook for 30 seconds.

8. Add your vodka or chicken broth.

9. Let that liquid evaporate to about 25%.

10. Add your tomato paste and mix well. Cook for 2-3 minutes. Add your heavy cream.

11. Whisk until the tomato paste and heavy cream is well combined.

12. Add the other half of your seasonings and 1-2 tablespoons of butter.

13. Add your parmesan rind and 1/4 cup of the pasta water.

14. Mix everything and taste to see if you need to add any more seasoning.

15. Turn down the heat to low.

16. Add a little grated parmesan to the sauce.

17. Add your cooked pasta.

18. Once the pasta and sauce are combined, add more cheese and the other half of your pasta water.

19. Taste again to see if any seasoning needs to be added.

20. Serve with crispy chicken cutlets and more Parmesan cheese on top.

The recipe for chicken cutlets is posted.

Ingredients:

6 thin chicken breast

6 large eggs

1/2 bunch of parsley, chopped

One teaspoon of garlic powder

1/2 teaspoon onion powder

One teaspoon of black pepper

1/2 teaspoon kosher salt

One teaspoon oregano

1/2 teaspoon smoked paprika

Three cups of seasoned breadcrumbs

Vegetable oil for frying

Kosher salt to finish

Directions:

1. Season your thin chicken breasts with onion powder, garlic powder, black pepper, and oregano (didn’t measure; season both sides). Set aside.

2. In a dish, crack six eggs and whisk until beaten well.

3. Add chopped parsley and half of each seasoning listed above. Add your chicken and coat well. Set aside.

4. In a separate dish, add your breadcrumbs and the other half of the seasonings.

5. Take your chicken, piece by piece, and add to breadcrumbs. Press chicken well into breadcrumbs and make sure all chicken is breaded well.

6. Set aside on a wire rack.

7. In a large skillet, add oil ( see video for reference on how much).

8. Heat oil. Check to see if the oil is hot enough with a thermometer (350°) or a wood skewer. *Note: stick a skewer in oil, oil should fizzle around the stick.*

9. Once oil is hot, add chicken 2-3 pieces at a time. *Note: don’t overcrowd pan*

10. Cook chicken for 6-8 minutes (3-4 minutes each side).

11. Shake off access lil and set aside on wire rack.

12. Spring with salt right after cooking.

13. Enjoy with pasta!

Recipe Posted for vodka pasta.

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Recreating the triple dipper meal.

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Ingredients:

Shredded Chicken:

• Five large chicken breasts

• Eight garlic cloves smashed

• Kosher Salt

• Black Pepper

Seasoning Blend (for chicken and beans)

• Two sazon packets

• One tablespoon of garlic powder

• Two teaspoons of onion powder

• Two teaspoons oregano

• Black Pepper, Salt to taste

• Three tablespoons of oil (olive or vegetable)

• Two chicken bouillon cubes

• 1/2 large yellow onion, roughly chopped

• 1/2 red bell pepper, roughly chopped

• 1/2 green bell pepper, roughly chopped

• 1/4 cup tomato paste

• 3/4 cup chicken stock/broth (from boiling chicken)

Sofrito: Recipe Posted

• 1/5 cup of sofrito

Fried Plantains:

• Ripe plantains

• Salt

Vegetable oil for frying

Refried Black Beans:

• Two cans of black beans, drained

• 1/4 cup yellow onion, diced

• Two garlic cloves, minced

• 3/4 cup chicken stock

• Two teaspoons of seasoning blend

Directions:

Prepping Chicken:

1. Wash your chicken breasts.

2. Cut your chicken into pieces, however big or small you want.

3. Season your chicken with black pepper and salty all over.

1. In a large pot, boil your water.

2. Once the water is boiling, add garlic cloves, seasoning blend, and chicken to the pot.

3. Cover and cook for 20-30 minutes.

4. After 20 minutes, check to see if the chicken is cooked through. If not, continue cooking.

5. After the chicken is cooked, drain it and keep 3/4 cup of chicken broth from boiling it.

6. Shred the chicken in the same pot with the drained chicken. *Note: To cut your shredding time in half, use a hand mixer or food processor.

7. After the chicken is shredded, set aside in a large bowl.

8. In the same pot the chicken was boiled in, add three tablespoons of oil, peppers, onions, and chicken bouillon.

9. Mix well and cook over medium to low heat until onions are soft.

10. Add 1/5 cup of sofrito.

11. Add additional seasonings (1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon oregano). Mix.

12. Add 1/4 cup tomato paste. Cook with other ingredients until it is combined well.

13. Add 3/4 cup reserved broth from boiling chicken.

14. Add your shredded chicken back to the pot and mix well until everything is coated well.

15. Set aside until ready to eat.

Fried Plantains:

1. Heat a skillet over medium heat and add vegetable oil.

2. Peel and cut your ripe plantains.

3. Add plantains to heated oil and cook until they are soft on the inside. (4 minutes)

4. Once all plantains are fried, dry off excess oil.

5. Smash down plantains into discs.

6. Heat oil over medium to high and fry smashed-down plantains. (3-4 minutes)

7. Set aside on a paper towel-lined dish.

Refried Black Beans

1. In a small pot, add drained black beans, onions, garlic, seasoning blend, and chicken stock.

2. Cook down beans over low heat for 10 minutes.

3. Once beans are soft, mash them with a potato masher or whisk until they have the consistency of refried beans.

Plate everything together and enjoy!

Use across different dishes for extra flavor.

Ingredients:

• 3/4 red bell pepper, roughly chopped

• green bell pepper, roughly chopped

• yellow bell pepper, roughly chopped

• One large yellow onion, chopped

• Five garlic cloves smashed

• One bunch cilantro

• One teaspoon of black pepper

• One teaspoon salt

• Two teaspoons oregano

• One teaspoon of garlic powder

• Two teaspoons of adobo all-purpose seasoning

If you can find them:

• Aji Dulce Peppers

• Culantro

Directions:

Blend all ingredients and store them in an airtight container.

Ingredients:

• One ripe avocado

• 1/3 cup cilantro

• 1/4 cup red onion, diced (a small handful)

• 1/4 cup red bell pepper, diced (a small handful)

• 1/4 cup green bell pepper, diced (a small handful)

• 1/5 cup tomato, diced (a smaller handful)

• One jalapeño, diced

• Two garlic cloves, minced

• One teaspoon of kosher salt

• 1/2 teaspoon Tajin Seasoning

• One lime, juiced

Your choice of chips

Directions:

Prep:

1. Dice all peppers/onions: red onion, red bell pepper, green bell pepper, tomato, jalapeño. Set aside.

2. Mince two cloves of garlic.

Assembly:

1. Place avocado, diced, in a medium-sized bowl.

2. In a Ziploc bag, plastic wrap, or mortar and pestle, add your red onion, jalapeno, and garlic with salt. “Grind”  those ingredients together.

3. Add this to your avocado along with the tomatoes, cilantro, tajin, and lime juice.

4. Mash all ingredients together until well combined. Taste to see if anything is missing (salt, pepper, lime, etc). Adjust to your liking.

5. Enjoy as chips and guac or with an entree for Taco Tuesday!

Please take a look at the other recipes on my page as well.

Ingredients:

• Four large russet potatoes

• Fry seasoning (ingredients below)

Fry Seasoning:

• 1/2 teaspoon Black Pepper

• 1/4 teaspoon Kosher Salt

• 1/2 teaspoon Garlic Powder

• 1/2 teaspoon Onion Powder

• 1/4 teaspoon Smoked Paprika

• 1/4 teaspoon Chili Powder

• 1/4 teaspoon Cayenne Pepper

• 1/2 teaspoon Tony’s Cajun or Creole Seasoning

• One teaspoon of dark brown sugar

For frying:

Vegetable or peanut oil

Tools:

Slotted spoon

Paper Towels

Large Baking Sheet

Directions:

Preparing Potatoes:

1. Wash and scrub your potatoes well before cutting them into fries. Set aside.

2. Cut your fries. First, take one potato and slice off the sides of each. Then, cut the potato into slices (refer to video). Finally, cut the potatoes into long strips or your desired fry shape. Set aside in a bowl of cold water.

3. After about five to ten minutes, drain the fries.

4. Lay fries out on a paper towel-rimmed baking sheet. Pat dry with an additional paper towel and set aside.

Fry Seasoning:

1. Measure all of your seasonings out and combine them in a small bowl. Mix well and set aside.

Frying:

This recipe uses a double fry method, frying at two different temperatures.

1. Heat a large skillet over medium heat (for first fry).

2. Add fries in batches to heated oil. Fry for about 6 minutes. *Note: This first fry should produce fries that are not crispy but cooked on the inside. They will be “flimsy.” Refer to the video.

3. Repeat the first fry with all fries and set aside on a paper towel-rimmed baking sheet.

4. Turn the heat up to high and wait for it to heat.

5. Put one fry in to test the oil. *Note: The second fry will produce a crispy fry.

6. Place fries into heated oil for the second fry; don’t crowd the pan. Do it in batches.

7. Fry fries for another 5-6 minutes over high heat.

8. Remove and set aside on a paper towel-rimmed baking sheet.

9. Shake excess oil off and add crispy fries to a bowl.

10. Sprinkle fry seasoning over fries and toss until fries are well coated.

11. Enjoy Wingstop Copycat Ranch.

Recipe link for ranch:

https://substack.com/@cooksbya/note/p-153131058

Makes 12 oz

Ingredients:

• 1/2 cup mayo (I used Dukes)

• 1/2 cup sour cream

• 1 cup buttermilk

• One packet of Hidden Valley Ranch seasoning

Directions:

1. Combine all ingredients in a mason jar or small bowl. Whisk well.

2. Enjoy a wingstop copycat meal.

All recipes are linked below:

Wings:

https://substack.com/@cooksbya/note/p-153027546?r=4nz745&utm_medium=ios&utm_source=notes-share-action

Corn:

https://substack.com/@cooksbya/note/p-153057969

Fries:

https://substack.com/@cooksbya/note/p-153131144

Ingredients:

• Four ears of corn

Butter sauce:

• One stick of butter melted

• 1/2 tsp black pepper

• 1/4 tsp salt

• 1/2 tsp smoked paprika

• 1/4 teaspoon cayenne pepper

• 1/2 tsp garlic powder

• 1/4 tsp onion powder

• 1/2 tsp Tony’s seasoning

• Two garlic cloves, minced

• 1/2 of lemon, juiced

• Two teaspoons parsley, parsley

Toppings:

• Grated Parmesan

Vegetable Oil for frying

Directions:

1. Cut corn into pieces (see video for reference). Set aside.

2. In a small bowl, combine all ingredients for butter sauce. Set aside.

3. In a cast iron or other skillet, fill with oil about halfway.

4. Heat oil over medium to high heat and add corn.

5. Cook on one side for two minutes. Flip after two minutes. (Cook for 3-4 minutes in total)

6. Remove corn from skillet and add to butter sauce.

7. Mix until corn is coated well.

8. Toss corn pieces in Parmesan and enjoy!

Enjoy with hot honey rub wings: the whole recipe is here.

https://substack.com/@cooksbya/note/p-153027546?r=4nz745&utm_medium=ios&utm_source=notes-share-action

Recipes for twice-fried fries and ranch will be posted next!