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Hasselback Hero

Hasselback Detail

Hasselback Ingredients

  • fresh potatoes
  • garlic cloves, thinly sliced
  • unsalted butter, melted
  • 2 tablespoons olive oil
  • salt + pepper
  • sour cream
  • 1/2 tsp garlic powder
  • 1 Tbsp freshly chopped parsley

Preheat oven to 400 degrees, wash potatoes, slice 3/4’s through the potato to create a space for a slice of garlic, repeat down the whole potato.  That sentence is easier read than done, it’s very easy to slice all the way through the potato accidentally.  I started with 6, there’s two in the photo above, you do the math.  Once your potato is prepped carefully toss in a medium bowl with butter and olive oil, place on a baking sheet and sprinkle with salt + pepper.  Bake for 1 hour, tops should be crispy.

I topped with herb sour cream, simply sour cream with fresh parsley and 1/2 tsp of garlic powder.  These are like your grandma’s potato’s but fancier.


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Buffalo Chicken Dip

Chip Detail

Cheese Detail

Crumbled Blue Cheese

  • 3 cups diced cooked rotisserie chicken
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup hot pepper sauce (I used Frank’s RedHot)
  • 1/2 cup shredded pepper Jack cheese
  • 1/2 cup blue cheese dressing
  • 1/2 cup crumbled blue cheese
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper

First preheat oven to 400 degrees, then in a large bowl combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, garlic powder, paprika, and cayenne pepper. Stir together until the cream cheese has absorbed the hot sauce, it’ll be orange, heads up.

Using a spoon or spatula spread the ingredients in a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese. Bake until lightly browned, about 20 minutes. Remove from oven and garnish with cayenne pepper.  This is the perfect party sharing, super bowl bashing, team rivalry, rainy sunday, fat kids in America snack.

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Chipotle Steak Tacos


Roasted Tomatillos

Chipotle Sauce


  • 1 7oz can, chipotle chiles in adobo sauce
  • 1 lb skirt steak, trimmed of fat
  • 1 large white onion, sliced
  • corn or flour tortillas
  • 1 avocado
  • 1 lime
  • 2 radishes
  • 4 tomatillos, husked, rinsed, and cut in half
  • 3 cloves garlic, peeled, uncut

Before you start, take your steak out of the fridge, season with salt + pepper on each side, and let rest on a covered plate. Steak should always be cooked at room temperature, this helps give you the best texture and the most natural juices.


In a non-stick skillet heat 1 Tbsp. olive oil over medium heat. Add 3 peeled garlic cloves and 4 tomatillos (cut side down), roast until brown, flip, repeat (about 5 minutes on each side). Put garlic, tomatillos, and 1 can of chipotle chiles (include the adobo sauce) in a food processor or blender. Blend until smooth, this is the life blood of these tacos, place in a bowl and set aside.


In a large metal skillet heat 2 Tbsp. vegetable or olive oil on medium high heat.  Once hot add the sliced onions and cook, turning frequently in the beginning.  The onions will need 20 minutes to caramelize, once golden brown, place in bowl, cover, set aside.

Using the same pan, add 1 Tbsp. additional oil, once hot add your steak.  Cook 5 minutes on each side, when you first put the steak in the pan don’t touch it, it’ll lift easily off the pan once it has cooked enough and the meat has caramelized.  Let the steak rest for 5-10 minutes on a plate, covered to retain the heat.  Once rested cut into whatever you consider bite sized pieces.

For tacos, combine steak, caramelized onions, chipotle sauce, slice of avocado, thin radish slices, and a fresh squeeze of lime.  That’s your base, it’s a taco, add anything else you’d like, we went with an additional verde salsa we had in the fridge.

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Crushed Candy Cookies

Dough Balls

Crushed Candy Detail

Crushed Cookie Prep Hero

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup room temp butter
  • 1/2 cup shortening
  • 1 1/2 cups firmly packed brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 12 oz assorted crushed candy (or chocolate chips)

Preheat oven to 375 degrees, mix flour, baking soda, and salt in a small bowl. In a mixing bowl, beat butter and shortening until creamy. Add sugar and vanilla, beat with a mixer on medium speed until well blended. Beat in eggs, one at a time, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Slowly stir in crushed candy or chocolate chips. Roll dough into small balls, I wanted thick cookies so I rolled them big, if you go smaller they will bake flatter. Cook for 10 minutes at 375, serve warm or cool.

For the crushed candy I double bagged all the unwrapped candy in Ziplocks then went buckwild with a hammer.


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Farro Salad

Salad Detail

Prep Detail

  • 1 1/2 cup farro
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • salt + pepper
  • 20 cherry tomatoes
  • mixed greens
  • 1 medium cucumber, peeled, diced
  • 1 bunch scallions, sliced

Cook the farro in a sauce pan with salted boiling water for 25 minutes.  Once tender drain and let cool to room temperature.  For the vinaigrette, whisk together vinegar, olive oil, and salt + pepper.  Combine greens, scallions, cucumber, and tomatoes.  Super simple and it tends to make cultured women think you know your way around a farmer’s market, always a plus.

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Finished Hero

Curry Lime Wings

  • 4lb. chicken wings (about 24 wings)
  • olive oil
  • salt + pepper
  • 1/2 cup unsalted butter (room temp)
  • 2 tsp. Thai red curry paste
  • fresh lime juice (1 lime worth)
  • 1 Tbsp. honey
  • splash of soy sauce
  • cilantro for garnish

Preheat your oven to 425 degrees, rinse the wings under cool water, pat dry.  Place the wings in a bowl, drizzle with olive oil, season with salt + pepper and toss to coast.  Place wings on a baking sheet and roast for 45 – 60 minutes, flipping halfway through.*

While the wings are cooking place the butter, red curry paste, honey, soy sauce, and lime juice in a blender or food processor.  This will make a thick magic paste that is essentially all the taste for these wings, don’t worry that it’s thick, place the paste in a bowl.

Once the wings are done take them out of the oven and place directly in the bowl with your curry lime butter.  The temperature of the wings will instantly melt the butter, toss them to coat and move to a serving plate.  Garnish with cilantro and open a beer.

I am a wuss when it comes to heat, these are not crazy spicy.  They have more of a sweet sensation stemming from the honey and lime juice, excellent for a party or weird baby shower gift.


*Full disclosure, I set off my smoke alarm making these suckers.  When I took the pan out to flip the wings there was enough smoke from the olive oil to alarm my neighbors and scare the dog.  After a few tense moments of “chill the fuck out” all was good, the wings didn’t burn.  If this happens to you, don’t panic, open a window and crack open a beer early.


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Root Beer Pulled Pork Hero

Pulled Pork Detail

Pulled Before Sauce

  • 1 12oz bottle root beer (not diet)
  • 1 12oz bottle of you favorite BBQ sauce
  • 2 lb pork tenderloin

Place 2 lb’s of pork tenderloin in a crock pot, pour root beer over the pork, cook on low for 6 hours.  That’s it.  No prep, salt, pepper, anything.  After 6 hours remove the pork and shred using two forks, pour root beer out of crock pot, place pork back in the pot and mix with your favorite BBQ sauce.

I’ve experimented with a lot of different versions of this recipe, this crazy simple version is still my preferred way to go.  The only trick is to use regular root beer, don’t use diet.  You need the real sugar to caramelize while cooking, sweeteners don’t cook as well.



Spiced Nuts

Spiced Nuts Detail

Sugar Cooked Nuts

Sugar Coated Nuts

Spiced Nuts Prep

  • 3 Tbsp. peanut oil
  • 2 cups whole blanched walnuts and almonds
  • 1/2 cup sugar
  • 1 1/2 tsp. ground cumin
  • 1 tsp. hot pepper flakes
  • Salt to taste

Heat the peanut oil in a heavy-bottomed frying pan over medium-high heat.  Add the nuts and pour the sugar over them, sauté until golden brown and the sugar caramelizes.  Remove from the pan and toss in a large bowl with  salt, cumin and pepper flakes.  Serve warm or at room temperature, store in an airtight container.  These are super easy and make for amazing holiday gifts.  No one needs more gift cards, give them nuts.

© 2016 5am Feast