HiHeat Food Blog

One hack, push a square of good chocolate (i used Gihardelli) into the middle of the batter before cooking and you get a lava cake!

Garlic roasted potatoes.

Homemade Cole slaw.

13 pound smoked brisket.

18 hours in the smoke, fire went out for two of them, my bad. :/

Tasty and comforting! And inquisitive!

This dish is super easy to get going, but allows for refinement as you have more time .

Brown chicken in oil

Add onions and mushrooms and celery until cooked

Add water and simmer for several hours, until it tastes like soup

Add Mixed vegetables

Season with s&p, garlic and onion powder, dry mustard and paprika

Thicken with a bechamel made on the side, combine and let simmer

I accidentally created a poll, so i figured i would try and see if it's helpful.

I'm curious if my "high level" recipes are useful for anyone, or if you'd prefer more detail.

Gonna try it with some other fillings!

Preheat oven to 400.

Step 1: roll out the pizza dough into a rough square and then cut into four smaller squares

Step 2: arrange the pepperoni in a single layer from one corner to the offer. Top with a tablespoon of tomato sauce.

Step 3. Cut the whole milk mozzarella cheese into sticks and put on top of the sauce. Season with s&p.

Step 4: Tuck in the short sides and then fold the long sides across. Moisten one side of any overlaps to seal. Try to leave no gaps in the dough.

Step 5: melt 4 tablespoons of butter in the microwave and add garlic, s&p, then mix. Brush on top of finished rolls. Sprinkle sesame seeds on top.

Step 6 Transfer to baking sheet or pizza steel. Bake for 10-12 minutes or until internal temp shows at least 145°F.

Wait 5 minutes to cool then enjoy!

Five sauces from the Tomat French mother sauce.

This is embarrassingly easy and a delicious Sunday afternoon entree.

Inspired by this recipe, i made this soup almost entirely from leftovers.

What you need:

Leftover cooked chicken (Costco rotisserie is perfect)

Chicken soup, stock or bouillon

Some cheese (leftover shredded cheese works)

Tomato sauce (leftover from pasta)

Leftover pasta (or a dry box)

Milk, cream or other mammal squeezen's

Fresh onion and garlic

Fresh or frozen carrot, celery, spinach (optional)

Instructions:

Saute some onions in a soup pot, add garlic

Add other vegetables (if you want them mushy)

Add tomato sauce and a bunch of chicken soup, halfway up the pot, simmer for a bit

And cream and then blend (if you want it smooth), should be fairly thin

Add cooked chicken and other veggies (if you want them crunchy), and dry spices

Simmer until veggies are cooked

Add pasta. If dry, add half a cup of water.

Simmer until pasta is cooked

Add cheese and stir until combined and thickened.

Adjust seasoning as desired.

The nice thing about this soup is that it doesn't really require much attention, especially if you have leftovers.

That half a roast chicken you got two days ago and are sick of picking at is perfect.

The shredded cheese and leftover onions from the last taco night.

The chicken soup you made a full pot of your family thought was bland.

Whatever. Throw it all together.

You can also take it in different flavor directions.

Want it Italian? Use provolone and Parmesan as cheeses and basil, oregano and garlic as your spice blend.

Want it Mexican? use cheddar cheese and add chipotle, cumin, and chili powder.

Want an Indian flavor? Use coconut milk, cumin, garam masala, chili and your favorite curry blend.

Lots of different ways to go. This batch took me 20 minutes of prep and less than an hour total cooking time, including the 5 minutes to scrounge for leftovers.