If you have been following me on Instagram, you know I have been into cooking lately. Disclaimer: I am still learning. Thankfully, Timmy is an amazing cook, so he is helping a lot!
Learning to cook can be overwhelming…there are SO many recipes and accounts on the internet to look at and follow. I didn’t know where to start! I was SO excited to interview Tieghan Gerard, the amazing chef behind Half Baked Harvest, on this week’s episode of WITH WHIT. She helped me feel more confident about cooking by encouraging me to look at “approachable recipes.” Her new cookbook “Half Baked Harvest: Super Simple” is full of them. Tieghan gives me all kinds of cheats for Thanksgiving prep PLUS some great ideas on how I can up my game on the table setting. I am now very excited to host Thanksgiving this year!
Below are three of Teighan’s FAVE recipes!!! Definitely try them out!!
Listen to the full episode with Tieghan at one of the below links! Please, subscribe, rate and review…I want to hear from you!
AVOCADO BREAKFAST TACOS WITH CRISPY SHALLOTS AND CHIPOTLE SALSA
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
4 large eggs
Kosher salt and freshly ground pepper
3 slices thick-cut bacon, chopped, for serving
2 shallots, thinly sliced, for serving
1 tablespoon salted butter
½ cup shredded cheddar cheese
4 corn or flour tortillas, warmed
1 cup roughly chopped fresh
spinach or baby kale
1 avocado, sliced
2 green onions, chopped,
Lime wedges, for serving
Chipotle Salsa (recipe follows) or store-bought salsa, for serving
- In a medium bowl, whisk together the eggs and a pinch each of salt and pepper.
- Place a large skillet over medium heat. Add the bacon and cook until the fat renders and the bacon is crispy, about 5 minutes. Remove the bacon from the skillet and drain on a paper towel–lined plate. Lightly crumble the bacon with your hands.
- Place the shallots in the same skillet and cook over medium heat, stirring occasionally, until caramelized, about 3 minutes. Remove the shallots from the skillet and drain on the paper towel–lined plate. The shallots will crisp up as they dry.
- Wipe out the skillet and melt the butter in it over medium heat. Add the beaten eggs and cook, undisturbed, until a thin white layer forms around the edge of the skillet. Using a rubber spatula, gently push the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately transfer the eggs to a plate and gently fold in the cheese.
- To assemble, on the warmed tortillas layer the greens, eggs, and avocado. Top with the bacon, shallots, and green onions. Serve with lime wedges and salsa alongside.
~ MAKES: about 1½ cups ~
1 (14-ounce) can fireroasted diced tomatoes
¼ cup chipotle peppers in adobo
2 tablespoons toasted sesame seeds
In a blender or food processor, pulse together the tomatoes and chipotle peppers until mostly smooth, about 1 minute. Add the sesame seeds and season with salt. Pulse to combine, about 30 seconds. Taste and add more salt as needed. Store refrigerated in an airtight container for up to 2 weeks.
INSTANT CHICKEN GUMBO
SERVES: 6 TO 8
PREP TIME: 15 minutes
COOK TIME: See specific device method
¾ cup canola oil
¾ cup all-purpose flour
3 red, orange, and/or yellow bell peppers, seeded and sliced
2 celery stalks, diced
4 garlic cloves, minced or grated
1 medium yellow onion, diced
1 (14-ounce) can fire-roasted diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon Homemade Creole Seasoning or storebought blend
1 teaspoon chili powder
1 to 2 teaspoons ground cayenne pepper
Kosher salt and freshly ground pepper
6 cups low-sodium chicken broth
3 andouille sausage links, halved and sliced
3 skinless, bone-in chicken thighs
3 cups cooked rice, for serving
Fresh parsley, for serving
SLOW COOKER COOK TIME: 5 to 8 hours
- In a medium skillet, whisk together the oil and flour over medium heat and cook, stirring occasionally, until the roux is combined and golden brown, about 10 minutes. Transfer the roux to the slow cooker pot.
- Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. Add the broth, sausage, and chicken. Cover and cook until the chicken is falling off the bones, 6 to 8 hours on low, or 5 to 6 hours on high. Remove the chicken bones and discard.
- Cook, uncovered, over high heat until the gumbo has thickened, 20 to 30 minutes.
- Divide the rice among six to eight bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.
PRESSURE COOKER COOK TIME: 50 minutes, plus additional time to come to pressure
- Using the sauté function, whisk together the oil and flour in the pressure cooker pot and cook, stirring occasionally, until the roux is combined and golden brown, about 10 minutes.
- Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. Add the broth, sausage, and chicken. Lock the lid in place and cook on high pressure for 35 minutes. Quick or natural release, then open when the pressure subsides. Remove the chicken bones and discard.
- Using the sauté function, bring the gumbo to a boil and cook until thickened, about 5 minutes.
- Finish as directed for the slow cooker.
STOVETOP COOK TIME: 3 hours 30 minutes
- In a large pot, whisk together the oil and flour over medium heat and cook until the mixture turns golden brown, 15 to 20 minutes.
- Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables. Let the veggies cook over medium heat, stirring occasionally, until they begin to soften, about 5 minutes. Add the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, and simmer, covered, until the chicken is falling apart, at least 3 hours or up to all day (the longer the better for flavors to blend). Skim the fat off the top and remove and discard the bones.
- Finish as directed for the slow cooker
FIVE-INGREDIENT HAZELNUT BROWNIES
MAKES: 9 BROWNIES
PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL TIME: 40 minutes, plus cooling time
1 cup chocolate hazelnut spread, such as Nutella
2 large eggs
4 tablespoons salted butter, melted
2 teaspoons pure vanilla extract
½ cup all-purpose flour
½ cup semisweet chocolate chips (optional)
- Preheat the oven to 350°F. Line an 8 × 8-inch baking dish with parchment paper, leaving a 1-inch overhang on two opposite sides.
- In a medium bowl, whisk together the hazelnut spread, eggs, butter, and vanilla until smooth, about 1 minute. Add the flour and mix until just combined, 1 to 2 minutes more. Fold in the chocolate chips (if using).
- Evenly spread the mixture into the prepared baking dish. Bake until the brownies are just set and a tester inserted into the center comes out clean, 25 to 30 minutes.
- Use the parchment paper overhang to remove the brownies from the pan. Let cool . . . or slice and enjoy warm! Store at room temperature in an airtight container for up to 5 days.