Missing Summer? These s’mores will take you back to warm summer nights and you don’t even need to leave your kitchen. You can make as many s’mores at once as you desire, I recommend two per person. These are amazing right out of the oven, and are an easy and very fast meal/snack. Since your pan is lines with foil, you don’t even have to worry about dishes! Also note that the chocolate gets very melted in the oven, so 1-2 small squares is more then enough, and it may get very messy!
1. Turn the oven to Broil, and low if available. Place the graham crackers on the baking sheet. Place chocolate on half and marshmallows on the other half. Place in the oven and check every 30 seconds until marshmallows begin to brown. Do not leave in oven more then 3 minutes! Immediately combine and enjoy.
Fajitas are delicious and very easy to make. I made these tortillas too, which only took another 20-25 minutes. I halved this recipe and made 8 tortillas instead of making 10, but this recipe makes enough filling for 10 six to eight inch tortillas. This recipe is very easy, and if you wanted to, you could also make this dish without the steak, and it would be just as good. Otherwise the recipe is what I made. My spices are a bit on the weak side, so you might need to reduce the amount of Cumin and Cayenne. This recipe makes 3-5 servings since 2-3 Fajitas is enough to feed one adult.
1. First, make your homemade tortillas, if you desire. Then I wiped out the pan and began by adding the steak over a medium heat. Once browned, add 2 Tbsp oil and the pepper and onion. Cook until the the pepper and onion are softened.
2. Add your spices, stir to combine, then add the salsa. Stir until everything is covered and the salsa is hot. Top with the cheese, and stir in. Once stirred, remove from heat and begin plating.
Spaghetti can be made by hand like fettuccine, however the quality of your pasta will not be as good if you don’t use a pasta maker. This was my first time using a pasta maker and it is shocking how thin you can get your dough and how uniform the pasta ends up coming out. If you would like to make spaghetti without a pasta maker, follow the directions for fettuccine however cut your dough thinner for smaller pasta. You can find these instructions here. So below I’ll be giving you instructions for how to make pasta with a pasta maker.
I did make some mistakes in this, but I have corrected them down below. My biggest mistake was not flouring my dough before I ran it through the cutting roller. The noodles immediately began to stick together and though some detached during cooking, there were still several stuck together by the time it was plated. The only other thing I changed was that I had rolled and cut the dough in halves instead of quarters. This made for a very long roll of pasta that I had to cut in half before running through the cutting roller. This recipe made 6 adult sized portions of pasta. I cooked this pasta in half batches, using half in this spaghetti dish, and using the other half in my recipe for tomorrow, ramen.
1. In the bowl of a stand mixer with a paddle attachment, add flour, eggs, and oil, and mix until it becomes a shaggy dough. Switch to a dough hook, and knead the dough until it comes together. It is a drier dough that should not be sticky or wet, you may add a bit of warm water if it won’t come together. Divide the dough into quarters and wrap 3 of the sections in saran wrap.
2. Using a pasta roller, begin rolling out your pasta starting at the thickest setting. Fold the dough in half and place the ends of the dough through the roller first on the next pass. Continue to fold and roll until the dough is consistent in appearance and there are no holes in the dough. Then, begin making the dough thinner one setting at a time until the pasta is as thin as you desire. (I stopped at 5 for a standard spaghetti thickness). Dust both sides of the pasta sheet with a layer of flour, send through the cutting roller, then transfer to a clean and dry counter space. Repeat this step for remaining quarters.
3. Form pasta into nests to place in freezer bags and freeze, or place into boiling water and cook for 2-3 minutes before straining. Serve as desired.
After making angel food cake, I was left with 10 egg yolks I needed to use. After only seeing recipes for desserts, I figured I would share what I did with my yolks, and that was make Omelets. I used a technique similar to the Japanese way of making omelets. You simply pour a thin layer of egg mixture into your greased pan and let it cook until the bottom is firm and the inside is only slightly wet. At that point, add your fillings of choice, fold in half, cook on one side, flip cook on the other, and serve. Once you fold you don’t need to cook any further since the carry over heat will cook the inside, but eggs are less safe in America than in other countries, so I like to make sure the egg is fully cooked. I then served with ketchup. This recipe made 4 mini omelets, enough for 1 adult.
Begin heating frying pan over medium heat. In the large bowl, whisk together eggs, milk, and salt and pepper until eggs are fully mixed with the milk. Add 1/2 Tbsp butter to the frying pan and coat the pan. Heat should be low enough not to cause the butter to brown. If it does reduce heat to medium low and remove from heat until pan cools.
2. Add about 1/4 of the egg mixture to your buttered pan. Move pan to evenly coat and distribute the egg mixture. Let cook for 1 minute. Add your cheese to half the omelet, then fold the other half of the omelet over the cheese. Let cook for 30 seconds, flip and let the second side cook for 30 seconds, then plate to serve. Butter pan and repeat step until finished.
Orange chicken is a great use for any oranges you may get. Savory and acidic and full of flavor, this orange sauce is delicious and makes this dish exciting. If you like heat, feel free to add some chilies, red pepper flakes, or hot sauce. But even without added spice, this dish is full of strong Asian spices. I only diced up one chicken breast when I made this recipe, but you can easily coat two breasts with the sauce that is made. The recipe below makes 6 adult servings if you plate more rice than chicken. If you want the opposite, it would only give about 3-4 adult servings.
1. Heat pan over medium high heat. Add oil and chicken cook for about 10 minutes flipping half way through, until chicken is done and browned. Remove chicken and set aside. Reduce heat to medium.
2. Add orange juice, zest, water, and bouillon. Heat to a boil and stir until bouillon is combined. Add remaining ingredients and stir until fully combined and sauce is thick. Add chicken back into pan and stir until everything is coated. Serve over white rice.
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