├── .gitignore ├── readme.md ├── biscuits ├── photo-01.jpeg ├── photo-02.jpeg └── readme.md ├── mac-and-cheese ├── macs-famous.jpg └── readme.md ├── pumpkin-cream-cold-brew ├── photo-01.jpeg └── readme.md ├── shakshuka └── readme.md └── fried-chicken └── readme.md /.gitignore: -------------------------------------------------------------------------------- 1 | .DS_Store 2 | ~* -------------------------------------------------------------------------------- /readme.md: -------------------------------------------------------------------------------- 1 | # Chance the Chef 👩‍🍳 2 | 3 | Just a place to keep my favorite recipes. Enjoy! -------------------------------------------------------------------------------- /biscuits/photo-01.jpeg: -------------------------------------------------------------------------------- https://raw.githubusercontent.com/chaance/cookbook/HEAD/biscuits/photo-01.jpeg -------------------------------------------------------------------------------- /biscuits/photo-02.jpeg: -------------------------------------------------------------------------------- https://raw.githubusercontent.com/chaance/cookbook/HEAD/biscuits/photo-02.jpeg -------------------------------------------------------------------------------- /mac-and-cheese/macs-famous.jpg: -------------------------------------------------------------------------------- https://raw.githubusercontent.com/chaance/cookbook/HEAD/mac-and-cheese/macs-famous.jpg -------------------------------------------------------------------------------- /pumpkin-cream-cold-brew/photo-01.jpeg: -------------------------------------------------------------------------------- https://raw.githubusercontent.com/chaance/cookbook/HEAD/pumpkin-cream-cold-brew/photo-01.jpeg -------------------------------------------------------------------------------- /shakshuka/readme.md: -------------------------------------------------------------------------------- 1 | # Shakshuka 2 | 3 | I'm not from the mediterranean so don't yell at me if this isn't culturally accurate. I just really like eggs and tomatoes and spices. 4 | 5 | ## Ingredients 6 | 7 | - 1 yellow onion, sliced thin 8 | - 1 cubanelle pepper, sliced thin (bell pepper works too) 9 | - 1 28 oz. can of whole tomatoes 10 | - 1/2 head of garlic, peeled and minced 11 | - 6 eggs 12 | - Spice mixture 13 | - 1 tsp paprika 14 | - 1/2 tsp coriander 15 | - 1/2 tsp turmeric 16 | - 1/2 tsp cumin 17 | - Pinch of saffron 18 | - Salt and pepper to taste 19 | - Feta for topping 20 | - Chopped parsley for topping 21 | - Olive oil for the pan 22 | - **Optional:** mediterranean meatballs 23 | - I'll add another recipe for this later, but generally it's beef or lamb with a bunch of spices and herbs 24 | 25 | ## Instructions 26 | 27 | - Preheat oven to 375 degrees 28 | - Heat oil in a large skillet over medium-low heat 29 | - Add sliced onions, peppers (keep the seeds if you like it spicy) and a pinch of salt 30 | - Cook down until veggies are soft and onions are translucent 31 | - While veggies are cooking, chop canned tomatoes into small pieces. Make sure to save the juice! 32 | - Add garlic and spice mixture, cook until fragrant 33 | - Add tomatoes and juice, simmer until thickened 34 | - If included, add cooked meatballs 35 | - Crack eggs into the skillet, season with salt and pepper, and reduce heat to low simmer 36 | - Cover the pan and cook until the whites are cooked 37 | - Uncover, add feta and parsley, lightly stir and enjoy! 38 | -------------------------------------------------------------------------------- /mac-and-cheese/readme.md: -------------------------------------------------------------------------------- 1 | # Chance's Famous Mac and Cheese 2 | 3 | ![Mac from the show It's Always Sunny in Philadelphia lecturing Dennis about the effort and care he puts into his daily box of mac and cheese](./macs-famous.jpg) 4 | 5 | ## Ingredients 6 | 7 | - 2 tablespoons butter 8 | - 2 tablespoons all-purpose flour 9 | - 1 egg 10 | - 1 tsp salt 11 | - 2 cups milk 12 | - 16 oz. shredded cheese 13 | - I like to mix up the cheeses, but sharp cheddar is my preferred base 14 | - Try it with equal parts sharp white cheddar, smoked gouda, and gruyère for a one-way ticket to flavortown 15 | - Smoked cheeses are great if you're into that kind of thing 16 | - 1 box 16oz pasta (macaroni, shells, penne, whatever floats your boat) 17 | - 1 tsp smoked paprika 18 | - Cracked white pepper to taste 19 | - Black pepper is fine, I just like white here to keep the dish looking clean and orangey 20 | - **Optional:** 21 | - Diced green chili peppers, quantify as you see fit 22 | - Bread crumbs for topping 23 | 24 | ## Instructions 25 | 26 | - Preheat oven to 350 degrees 27 | - Bring water to a boil in a pot large enough to hold the pasta 28 | - Boil pasta with a pinch of salt until tender, 10-12 minutes 29 | - Drain pasta and set aside in a large oven-safe dish 30 | - Whisk together egg, salt, milk and spices 31 | - In a large saucepan, melt butter over medium heat 32 | - Once butter is melted, add milk mixture to the pan 33 | - Slowly add flour while whisking to avoid clumps 34 | - Once the mixture is smooth, slowly add most of the cheese and stir until melted 35 | - Keep just enough cheese to sprinkle on the dish at the end to get a good gooey melty topping 36 | - If using, add diced green chili peppers to the mix 37 | - Pour cheese sauce over pasta and stir until evenly distributed amongst the noodles 38 | - Sprinkle remaining cheese (and, if using, breadcrumbs) on top 39 | - **Optional:** Bake for 15-30 minutes, or until the top is browned to your liking 40 | - If you prefer to keep things smooth and creamy, just pop it in the oven long enough to melt the cheese on top 41 | - Eat that shit 42 | -------------------------------------------------------------------------------- /biscuits/readme.md: -------------------------------------------------------------------------------- 1 | # Buttermilk Biscuits 2 | 3 | ![A plate of fresh buttermilk biscuits on a dining room table](./photo-01.jpeg) 4 | ![Two fresh buttermilk biscuits with egg and bacon on a dining room table](./photo-02.jpeg) 5 | 6 | [**Click here for an instructional video!**](https://www.youtube.com/watch?v=KvxoBa4TpgY) 7 | 8 | ## Ingredients 9 | - 2 cups all purpose flour 10 | - 1 cup buttermilk 11 | - 7 tbsp. butter, cold 12 | - 1 tsp. baking soda 13 | - 1 tsp. baking powder 14 | - 1 tsp. salt 15 | 16 | ## Instructions 17 | - Preheat the oven to 400º F. 18 | - Cut butter into small (~1/2 inch) cubes. It is important to do this quickly; do not let the butter get too warm, and do not handle it too much! Immediately put the cubed butter back in the fridge or freezer. 19 | - Lightly flour a working space on your counter. Around a square foot should be enough. 20 | - Add all ingredients except for butter and buttermilk to a large, cool bowl and mix well. 21 | - Cut in the cold butter using a pastry knife. **You have 5 minutes from this point forward to get your biscuits in the oven, so work fast and do not over-work the butter!** 22 | - After the butter is roughly cut into the mixture, add the butter milk. Stir briefly, then lay the dough onto the floured countertop. 23 | - With a light coat of flour on hour hands, fold the dough over a few times until everything is decently mixed together, **but again do not overwork it**. Aim for a rough mixture, but again, the goal is to keep everything cold until they go in the oven. 24 | - Using a flour-dusted biscuit cutter, cut the dough into biscuits. You probably want the dough to be at least an inch and a half thick, but not too much thicker because they should rise a good bit in the oven. I like around 2 to 2 1/2 inch diameter biscuits. Sometimes I just use the pastry cutter and make square biscuits for crispy corners! 25 | - Pop those suckers in the oven and let them go for 20 minutes. If you did everything right, they should rise about 2x their uncooked height. If they don't, it means the butter probably got a bit too warm and you should try to work faster next time! 26 | - After 20 minutes, remove the biscuits and give them a healthy coating of butter on the top. Let them cool for a couple of minutes, then enjoy! 27 | 28 | ## Other Notes 29 | - Preferred flour: King Arthur unbleached all-purpose 30 | - Preferred butter: Kerrygold salted Irish butter 31 | - Biscuits should keep for a couple of days. I store then in a tupperware container or ziploc baggie at room temperature. -------------------------------------------------------------------------------- /pumpkin-cream-cold-brew/readme.md: -------------------------------------------------------------------------------- 1 | # Pumpkin Cream Cold Brew 2 | 3 | ![A glass of tasty pumpkin cream cold brew](./photo-01.jpeg) 4 | 5 | Are you a fall-o-holic like me? Do you mark your calendar each year for the arrival of Papa Starbuck's gloriuos pumpkin-pie-inspired beverages? Do you wish you could maybe not blow an entire month's salary on this indulgence? If so, you've come to the right place. 6 | 7 | Full disclosure, this is not a coffee recipe. I don't care how you make your cold brew, or if you use plain iced coffee, or if you buy it in a jug at the grocery store. You do you. This is how I make the creamy mixture that I add to my coffee that gets it where it needs to be. 8 | 9 | ## Ingredients 10 | 11 | - 1 cup cold brew coffee 12 | - 1/2 cup milk 13 | - I prefer whole, though I'm told skim froths better 14 | - 1/2 teaspoon pumpkin pie spice 15 | - You can buy this or make your own. I had other spices on hand, so I followed [this recipe](https://www.allrecipes.com/recipe/20476/pumpkin-spice/) and made about 4x to keep it on hand. 16 | - 1/2 teaspoon vanilla extract 17 | - 1/2 teaspoon maple syrup 18 | - You can use another sweetener if you'd like. I wouldn't recommend fake syrup as it's a bit too thick and goopy, but real maple works wonders here for me. 19 | - Adjust amount to taste. 1/2 teaspoon won't be quite as sweet as you get from the coffee shop, but that's how I like it. 20 | - Salt to taste 21 | - I recommend you start with no salt and add it one tiny pinch at a time. It's easy to overdo the salt, and you really don't need that much at all. 22 | - Don't use that thick crystal sea salt. It may be fancy, but it'll just sink to the bottom and make you sad as you finish your beverage. 23 | 24 | ## Instructions 25 | 26 | - Combine everything except for the coffee and a tiny bit of pumpkin pie spice for garnish 27 | - Froth the milk using a frother if you have one. 28 | - If you don't have a frother (like me), you can get a pretty good creamy consistency by pouring the mixture into a mason jar (or similar recepticle with a lid) and shake the hell out of it for 30 seconds or so. 29 | - This is a good time to taste your mixture to see if it's got enough sweetness or salt for your taste. Adjust as needed and mix/froth until you're good. 30 | - Pour the mixture into your coffee, sprinkle with the remaining spice mixture, and enjoy! 31 | 32 | ## Other Notes 33 | 34 | - Feel free to add a tiny bit of roasted pumpkin or canned pumpkin if you want. I don't really think it's necessary, but it does taste more like a pumpkin if that's what you're going for. 35 | - Agave nectar might be a good sub for the syrup. Granulated or brown sugar is probably fine too. I haven't tried those, but use what you have and make it your own! 36 | 37 | Happy fall, friends 🍁 38 | -------------------------------------------------------------------------------- /fried-chicken/readme.md: -------------------------------------------------------------------------------- 1 | # Buttermilk-Brined Fried Chicken 2 | 3 | This chicken is seriously delicious, but you need to prep at least a day in advance. Don't rush it or you may as well just go to KFC. 4 | 5 | ## Ingredients 6 | - Seasoning (adjust to taste) 7 | - 2 tbsp. paprika 8 | - 1 tbsp. fresh cracked black pepper 9 | - 1/2 tbsp. salt 10 | - 2-3 sprigs of fresh rosemary 11 | - 1-2 sprigs of fresh thyme 12 | - 1/2 tsp. ancho chili powder 13 | - 1/4 tsp. cayenne pepper 14 | - 3-4 lbs. bone-in chicken (leave the skin on!) 15 | - 1 1⁄2 cups all-purpose flour 16 | - 1 cup buttermilk 17 | - 1⁄2 cup cornstarch 18 | - 1 tsp. baking powder 19 | - 1-2 lemons cut into wedges 20 | - 1 egg 21 | - 1 head of garlic, peeled and minced 22 | - Peanut oil for frying 23 | 24 | ## Instructions 25 | - Mince your garlic, chop your fresh herbs, crack your pepper, and cut your lemons. 26 | - Mix together all of your seasoning ingredients. In a large deep bowl, add a healthy spoonful of the seasoning mixture and whisk in the egg and buttermilk. Store the rest of your seasoning in tupperware for the next day. 27 | - Add the chicken, cut up lemons and minced garlic to the bowl, making sure all pieces are submerged as much as possible. Cover with seran wrap and keep refrigerated overnight. You may want to give the bowl and nice shake a few times to keep the seasoning well distributed. If you don't have enough room in the fridge for the bowl you can also use a large ziploc bag, though I find the bowl to be easier and less messy. 28 | - The next day, pull your chicken from the fridge. Remove it from the brine and let it breathe for about an hour at room temperature. I usually use a cookie cooling rack over a baking sheet to catch the drippings. Sprinkle a pinch of salt on each side before coating with batter, and don't throw out the brine just yet. 29 | - While the chicken sits, it's time to prep your batter! Mix the rest of your seasoning with your flour, baking powder and cornstarch. 30 | - Preheat your oven to 300º F. Heat peanut oil in a large cast iron skillet to around 400º F. 31 | - One by one, dip a piece of chicken once in the brine mixture and coat each side in the dry batter, then drop it in the skillet. Don't overfill the skillet. The temperature of the oil should drop quickly when the chicken hits, but you want to try and maintain it at around 300º F throughout the cook. Flip the chicken with tongs to cook each side. 32 | - When each side of chicken is a nice golden brown and the internal temp is around 150º, remove it from the oven and place it back on the the cooling rack nestled in the baking sheet. You'll finish the chicken in the oven until the internal temp hits a safe 165º F. 33 | 34 | ## Other Notes 35 | - Preferred flour: King Arthur unbleached all-purpose 36 | - You can sub out the peanut oil for vegetable oil in a pinch, but I don't recommend it 37 | - Experiment with the seasoning mixture, this is where you get to make the recipe your own 38 | - Like your chicken spicy? Add some good hot sauce to the brine for extra 🔥 --------------------------------------------------------------------------------