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A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. PASTA WITH CREAMY AVOCADO SAUCE AND BACON Taste and add salt and pepper if necessary. In the same pot used to cook the pasta, add the olive oil and heat over medium-heat. Add the garlic and cook for about 2 minutes. Add the tomatoes and cook for another 30 seconds. Reduce heat to medium-low HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. PASTA WITH CREAMY AVOCADO SAUCE AND BACON Taste and add salt and pepper if necessary. In the same pot used to cook the pasta, add the olive oil and heat over medium-heat. Add the garlic and cook for about 2 minutes. Add the tomatoes and cook for another 30 seconds. Reduce heat to medium-low HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese.PLUM BBQ SAUCE
Instructions. Add all ingredients to a food processor and blend until completely smooth. Taste and adjust. Add more salt if necessary, more chipotles to make it spicier, maple syrup to make it sweeter, or more apple cider vinegar if you prefer a more vinegary punch. Spread on your favorite grilled meats and use as a condiment as desired.SOUS VIDE YOGURT
Instructions. Preheat your water bath to 180 degrees F. When your water bath is preheated, set your jar on a scale and make sure it's zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added. SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice theSOUS VIDE PASTRAMI
Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours. Remove the brisket from the water bath and bag. Preheat your smoker to 200 degrees F. When ready, place the brisket on the smoker and smoke for 3 hours. Remove to a cutting board and slice thinly to serve. LEMON SOUS VIDE CHEESECAKE Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container! Add all ingredients to a blender. Blend until smooth - there should be no cream cheese chunks and eggs should be completely incorporated. GOLDEN MILK SNICKERDOODLES Instructions. Preheat oven to 400 degrees F and line two baking sheets with parchment paper. In a bowl, whisk together the flour, cream of tartar, baking soda, turmeric, black pepper, and salt. In the bowl of your standing mixer with the paddle attachment, beat the sugar and butter together on medium-high speed until butter is light and fluffy CHICKEN PASTA WITH GARLIC GRAVY When chicken is done marinating, grill or bake in oven preheated to 400 degrees for about 25 minutes. Chop into 1/2 inch x 1 inch strips and set aside. Cook spaghetti according to package directions. Strain and set aside. While the spaghetti is cooking, prepare the gravy by adding the butter to a saute pan over medium heat. CORIANDER AND YOGURT CHICKEN When ready to cook the chicken, heat a large pan with the remaining one tablespoon of olive oil over medium-high heat. When hot, add the chicken, working in batches if necessary, and brown on both sides. Reduce the heat to medium. Add the coriander sauce and cook for about 10 minutes. Add the yogurt and cook for another 5 minutes, or until DEVIL'S FOOD CAKE WITH PEANUT BUTTER FROSTING 4 eggs. 1/2 cup warm water. 1 1/2 cups chopped Reese’s Peanut Butter Cups or chocolate chips. Directions. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the Reeses or chocolate chips and pour batter into a well greased 12 cup bundt panor
A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice the BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice the BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat. BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself. SOUS VIDE CORNED BEEF To make the potatoes, carrots, and cabbage, add the reserved liquid from the bag to a stock pot or Dutch oven and add 4 cups water or beef stock. Bring to a boil. Add the potatoes, cabbage, and carrots and boil for 8-10 minutes, or until potatoes are tender. Serve corned beef, cabbage, potatoes, and carrots together and garnish withparsley.
SOUS VIDE PASTRAMI
Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours. Remove the brisket from the water bath and bag. Preheat your smoker to 200 degrees F. When ready, place the brisket on the smoker and smoke for 3 hours. Remove to a cutting board and slice thinly to serve. CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter.PLUM BBQ SAUCE
Instructions. Add all ingredients to a food processor and blend until completely smooth. Taste and adjust. Add more salt if necessary, more chipotles to make it spicier, maple syrup to make it sweeter, or more apple cider vinegar if you prefer a more vinegary punch. Spread on your favorite grilled meats and use as a condiment as desired.EASY CRUSTY BREAD
In a large bowl or in the bowl of your KitchenAid, stir together the water, yeast, and sugar. Let sit for about ten minutes, or until foamy. Add the salt, garlic powder, and olive oil to the yeast mixture and stir to combine. If using a KitchenAid, use the dough hook EASY SOUS VIDE HOLLANDAISE This sous vide hollandaise recipe is incredibly easy: just add all of the hollandaise ingredients into a jar, place the jar in the water bath at 167 degrees F, and let it cook. After 30 minutes, you remove it from the water bath, stick an immersion blender in the jar, blend until thick, and serve. You literally can’t mess it up. SOUS VIDE PICANHA WITH HORSERADISH DIJON SAUCE Cook for 6-8 hours. While the picanha is cooking, prepare the sauce by mixing together horseradish cream, dijon, red wine vinegar, olive oil, and chopped parsley. Season with salt and pepper to taste. Refrigerate until time to serve. When picanha is done, thoroughly pat dry with paper towels and reseason with salt and pepper. LEMON SOUS VIDE CHEESECAKE Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container! Add all ingredients to a blender. Blend until smooth - there should be no cream cheese chunks and eggs should be completely incorporated. BEER BRAISED PORK SHANKS In a large, heavy bottomed pot or dutch oven, melt ghee over medium high heat. Once melted, sear the pork shanks on all sides until deep brown. Remove to plate. Reduce the heat to low and add onions, carrots, and garlic to the pot and cook until onions have started toA DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice theSOUS VIDE YOGURT
Instructions. Preheat your water bath to 180 degrees F. When your water bath is preheated, set your jar on a scale and make sure it's zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice theSOUS VIDE YOGURT
Instructions. Preheat your water bath to 180 degrees F. When your water bath is preheated, set your jar on a scale and make sure it's zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. RECIPES - A DUCK'S OVEN We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. SOUS VIDE EGG BITES (HIGH PROTEIN, LOW FAT) These high protein, low fat sous vide egg bites are just 210 calories each with 24 grams of protein and packed with flavor thanks to goat cheese and turkey bacon.SOUS VIDE PASTRAMI
Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours. Remove the brisket from the water bath and bag. Preheat your smoker to 200 degrees F. When ready, place the brisket on the smoker and smoke for 3 hours. Remove to a cutting board and slice thinly to serve.EASY CRUSTY BREAD
In a large bowl or in the bowl of your KitchenAid, stir together the water, yeast, and sugar. Let sit for about ten minutes, or until foamy. Add the salt, garlic powder, and olive oil to the yeast mixture and stir to combine. If using a KitchenAid, use the dough hook CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal. EASY SOUS VIDE HOLLANDAISE This sous vide hollandaise recipe is incredibly easy: just add all of the hollandaise ingredients into a jar, place the jar in the water bath at 167 degrees F, and let it cook. After 30 minutes, you remove it from the water bath, stick an immersion blender in the jar, blend until thick, and serve. You literally can’t mess it up. PASTA WITH CREAMY AVOCADO SAUCE AND BACON Taste and add salt and pepper if necessary. In the same pot used to cook the pasta, add the olive oil and heat over medium-heat. Add the garlic and cook for about 2 minutes. Add the tomatoes and cook for another 30 seconds. Reduce heat to medium-low BEER BRAISED PORK SHANKS In a large, heavy bottomed pot or dutch oven, melt ghee over medium high heat. Once melted, sear the pork shanks on all sides until deep brown. Remove to plate. Reduce the heat to low and add onions, carrots, and garlic to the pot and cook until onions have started to PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. PASTA WITH CREAMY AVOCADO SAUCE AND BACON Taste and add salt and pepper if necessary. In the same pot used to cook the pasta, add the olive oil and heat over medium-heat. Add the garlic and cook for about 2 minutes. Add the tomatoes and cook for another 30 seconds. Reduce heat to medium-lowEASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if LEMON SOUS VIDE CHEESECAKE Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container! Add all ingredients to a blender. Blend until smooth - there should be no cream cheese chunks and eggs should be completely incorporated. WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. GOLDEN MILK SNICKERDOODLES Instructions. Preheat oven to 400 degrees F and line two baking sheets with parchment paper. In a bowl, whisk together the flour, cream of tartar, baking soda, turmeric, black pepper, and salt. In the bowl of your standing mixer with the paddle attachment, beat the sugar and butter together on medium-high speed until butter is light and fluffyA DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. PASTA WITH CREAMY AVOCADO SAUCE AND BACON Taste and add salt and pepper if necessary. In the same pot used to cook the pasta, add the olive oil and heat over medium-heat. Add the garlic and cook for about 2 minutes. Add the tomatoes and cook for another 30 seconds. Reduce heat to medium-lowEASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if LEMON SOUS VIDE CHEESECAKE Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container! Add all ingredients to a blender. Blend until smooth - there should be no cream cheese chunks and eggs should be completely incorporated. WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. GOLDEN MILK SNICKERDOODLES Instructions. Preheat oven to 400 degrees F and line two baking sheets with parchment paper. In a bowl, whisk together the flour, cream of tartar, baking soda, turmeric, black pepper, and salt. In the bowl of your standing mixer with the paddle attachment, beat the sugar and butter together on medium-high speed until butter is light and fluffy SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice the BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself.SOUS VIDE YOGURT
Instructions. Preheat your water bath to 180 degrees F. When your water bath is preheated, set your jar on a scale and make sure it's zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added. LEMON SOUS VIDE CHEESECAKE Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container! Add all ingredients to a blender. Blend until smooth - there should be no cream cheese chunks and eggs should be completely incorporated. HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal. SOUS VIDE LIMONCELLO Add the vodka and lemon peels to a quart sized jar. Place in water bath and cook for 2 hours. While the vodka mixture is cooking, make simple syrup by combining water and sugar in a saucepan over low heat. Cook until sugar is dissolved, about 15 minutes, stirring occasionally. Let cool to room temperature.SOUS VIDE PASTRAMI
Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours. Remove the brisket from the water bath and bag. Preheat your smoker to 200 degrees F. When ready, place the brisket on the smoker and smoke for 3 hours. Remove to a cutting board and slice thinly to serve. CHICKEN PASTA WITH GARLIC GRAVY When chicken is done marinating, grill or bake in oven preheated to 400 degrees for about 25 minutes. Chop into 1/2 inch x 1 inch strips and set aside. Cook spaghetti according to package directions. Strain and set aside. While the spaghetti is cooking, prepare the gravy by adding the butter to a saute pan over medium heat. DEVIL'S FOOD CAKE WITH PEANUT BUTTER FROSTING 4 eggs. 1/2 cup warm water. 1 1/2 cups chopped Reese’s Peanut Butter Cups or chocolate chips. Directions. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the Reeses or chocolate chips and pour batter into a well greased 12 cup bundt panor
SOUS VIDE PICANHA WITH HORSERADISH DIJON SAUCE Cook for 6-8 hours. While the picanha is cooking, prepare the sauce by mixing together horseradish cream, dijon, red wine vinegar, olive oil, and chopped parsley. Season with salt and pepper to taste. Refrigerate until time to serve. When picanha is done, thoroughly pat dry with paper towels and reseason with salt and pepper.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. SOUS VIDE WHOLE CHICKEN Seasoning and time and temperature for sous vide whole chicken. You can really season the chicken however you’d like, but I’d highly recommend taking advantage of the cooking method and incorporating butter – it’ll essentially be a butter poached chicken. BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK It took most of 2018 in to accomplish. I was able to actually, finally do this because at the beginning of 2018, I transitioned from my much more consuming startup job to a part-time, hourly, flexible position that not only freed up my time, but my brain space and creativeenergy.
HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. TENDER SMOKED SOUS VIDE PORK SHOULDER I wouldn’t sous vide more than 3 days in advance of smoking. My usual process looks like this: Day 1: put the pork in the water bath and cook for 24 hours. Day 2: remove pork from water bath and place in fridge after it’s cooled on the counter for about 30 minutes. Keep it in the vacuum seal bag. Day 3: remove from fridge and bag. Scrape any fat and gelatin off the roast.SOUS VIDE YOGURT
Reduce the heat to 110 degrees F. To speed this up, add ice to the water bath. Once the water bath is 110 degrees F, let the milk sit in the water bath for 15 minutes.EASY STRAWBERRY PIE
To assemble everything, spread the cream cheese out in the pre-baked and cooled pie crust, then pour the strawberry mixture on top!It’s that easy. Let it set up in the fridge for a few hours and you’re good to go! Can strawberry pie be frozen? Good news: this strawberry pie freezes beautifully. CHICAGO-STYLE DEEP DISH PIZZA To make breadsticks from the excess dough, lightly grease a baking sheet. Pull the dough into 5 inch long, 1 inch wide sticks and arrange on the baking sheet. WARM BRUSSELS SPROUTS CAESAR SALAD This warm brussels sprouts caesar salad is the perfect, most delicious entree salad. Soft but still crunchy brussels sprouts are way betterthan romaine!
HOW TO DRESS UP A CAN OF TOMATO SOUP Start by combining one can of tomato soup with a can full of milk, as you usually would. We’re not using water here. I usually use 1% milk, but if you aren’t calorie conscious and have it on hand, of course it would be even better with half and half or heavy cream.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself.SOUS VIDE YOGURT
Instructions. Preheat your water bath to 180 degrees F. When your water bath is preheated, set your jar on a scale and make sure it's zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added. HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. RemoveEASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK It took most of 2018 in to accomplish. I was able to actually, finally do this because at the beginning of 2018, I transitioned from my much more consuming startup job to a part-time, hourly, flexible position that not only freed up my time, but my brain space and creativeenergy.
SOUS VIDE EGG BITES (HIGH PROTEIN, LOW FAT) These high protein, low fat sous vide egg bites are just 210 calories each with 24 grams of protein and packed with flavor thanks to goat cheese and turkey bacon. SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB How to Make Sous Vide Pork Loin Roast with Garlic Herb Rub. Luckily, this is a relatively easy process! Start by preheating a water bath to your desired temp based on the chart above with an immersion circulator.. While it’s preheating, prepare the rub by adding garlic cloves, rosemary, salt, pepper, and optional red pepper flakes to a food processor (this is the food processor I have) toEASY CRUSTY BREAD
Until it gets foamy, like this. The yeast is proofed! This is a very important step so be patient and wait until it looks like so. Don’t be afraid of the sugar: it’s not going to effect the taste of the bread and it gives the yeast something to munch on and get strong. LEMON SOUS VIDE CHEESECAKE Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. PASTA WITH CREAMY AVOCADO SAUCE AND BACON Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. SOUS VIDE PICANHA WITH HORSERADISH DIJON SAUCE So, what the hell is picanha? PICANHA. The holy grail of meat lovers and sous viders everywhere. According to fan favorite Wikipedia: “Picanha is a cut of beef called sirloin cap in the United States or the rump cap in the United Kingdom, that is popular in Brazil. PULLED PORK SANDWICHES ON HOMEMADE ROLLS Slow cooked pork shoulder is used to make pulled pork, and these sandwiches are only complete with homemade rolls. These sandwiches (or sliders, really!) are easy to make with a little time perfect for feeding a crowd, especially for tailgates, watching a football game,or a backyard bbq!
BEER BRAISED PORK SHANKS What to serve with braised pork shanks. I chose to serve the beer braised pork shanks with cheddar grits, because CHEDDAR GRITS, amiright? I get my grits from Thrive Market.They would also be delicious served with Mashed Cauliflower for a lighter option, Cauliflower Gratin, or my best ever french fries.As you can see, I recommend something carby to soak up all the delicious braisingliquid.
CORIANDER AND YOGURT CHICKEN Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese.STICKY OPT IN
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I’m a 20-something graduate of the University of Oregon currently in Portland, OR. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food! I like to think of myself as adventurous with my cooking, but my style is usually simple. You just gotta get dinner on the table.Learn More __
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