Wayne and Nancy
@seattlehanddoc • 1,200,000 subscribers
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When our son decided to come home from college for the weekend, we knew exactly what to make him! They are so easy to make and insanely delicious! Steakhouse Loaded Potato Bombs Ingredients * 5 large russet potatoes * Olive oil * Neutral oil, for frying * 1/3 cup butter * 3 cups shredded cheddar cheese * 1/2 cup whole milk * 1/2 cup crème fraiche * 1/3 cup chopped chives * 2 tsp kosher salt * 1 tsp black pepper * 1 tsp garlic powder * 1 tsp onion powder * 2 ribeye steaks @butcher_box * Kosher salt and black pepper, for the steak Instructions 1. Coat the potatoes in olive oil and bake at 425°F for about 1 hour, or until fork tender. 2. Cut the potatoes in half lengthwise and scoop the insides into a large bowl, leaving enough potato around the edges so the skins hold their shape. 3. Heat neutral oil to 350°F and fry the potato skins until golden brown and crispy. Set aside on paper towels. 4. Add the butter, 2 cups of cheddar cheese, milk, sour cream, chives, kosher salt, black pepper, garlic powder, and onion powder to the bowl with the potato insides. Mix thoroughly until creamy and combined. 5. Stuff each potato skin generously with the filling, slightly overfilling them for that loaded look. Sprinkle remaining cup of cheddar over all of them. 6. Season the ribeye or skirt steak heavily with kosher salt and black pepper. Grill or cook on a ripping hot griddle over high heat, flipping every 2–3 minutes for an even crust. * Ribeye (medium-rare): about 4–5 minutes per side * Ribeye (medium): about 5–7 minutes per side * Skirt steak: about 3–4 minutes per side over very high heat 7. Let the steak rest for 10 minutes, then slice against the grain into bite-sized pieces. 8. Place the stuffed potato skins back into a 350°F oven for about 5 minutes until hot and melty. Then broil for a few more to get the tops golden 9. Top with sliced steak and extra chives, then serve immediately. Sauce: Sour cream, smoked paprika, cumin, garlic powder, salt, pep… little bit of each to taste! #steak #athlete #bakedpotato #steakandpotatoes easydinnerideas @surlatable @hexclad @webergrills
Wayne and Nancy11,200,000 просмотров • 11 дней назад
The girls invited friends over after practice so I knew exactly what to make to warm them up! These were 10 out of 10 … so easy to make and so fun to eat You can order these noodles on Amazon! SpaghettiOs with Mini Meatballs Meatball Ingredients * 2 pounds ground beef * 2 large eggs * ½ cup plain breadcrumbs * 1 small onion, finely minced * 1 teaspoon garlic powder * 1 teaspoon dried oregano * 1 teaspoon freshly ground black pepper * 2 teaspoons kosher salt * ¼ cup fresh parsley, finely minced Sauce & Pasta Ingredients * 3 tablespoons oil @algaecookingclub * 1 box @pastalamolisana Anellini Siciliani No. 60 pasta * 4 cups chicken broth * 4 cups marinara sauce *** * 2 cups heavy cream * 1 cup freshly grated Parmesan cheese * 1 cup finely grated Parmesan cheese, plus more for serving * Salt and freshly ground black pepper, to taste * Chopped fresh parsley, for garnish Instructions 1. In a large bowl, combine the ground beef, eggs, breadcrumbs, minced onion, garlic powder, oregano, black pepper, kosher salt, and parsley. Mix just until combined—don’t overwork the meat. 2. Roll the mixture into mini meatballs, about the size of a rounded teaspoon. 3. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the meatballs and cook until browned on all sides. They do not need to be fully cooked through at this stage. 4. Add the uncooked anellini pasta and chicken broth. Stir well, bring to a simmer, then cover and cook over low heat until the pasta is just al dente, stirring occasionally to prevent sticking. 5. Stir in the marinara sauce, heavy cream, and 1 cup of the grated Parmesan. Simmer uncovered for 5–10 minutes, or until the sauce is creamy and slightly thickened and the meatballs are cooked through. 6. Stir in the remaining Parmesan, season w/salt & pepper to taste. 7. Garnish with fresh parsley and extra Parmesan, then serve hot. ** Homemade tomato sauce (store-bought is great too) 28-ounce can of San Marzano whole peeled tomatoes 5 tablespoons butter 1 onion, peeled and cut in half 4 cloves minced garlic Salt Simmer all for 45 minutes, discard onion when done, and puree sauce. Adjust salt to test. #spaghettios #meatballs #spaghettiandmeatbal
Wayne and Nancy1,100,000 просмотров • 6 дней назад
We are SO sad that another one of our kids is heading off to college. We offered to remake all his favorites and this was his first request. Philly’s Phavorites Episode 1: Braised Short Ribs Ingredients: 8 bone-in short ribs Salt + cracked pepper ½ cup flour Oil for searing 1 onion, chopped 3-4 celery stalks + 3-4carrots, chopped 2 garlic bulbs, halved crosswise 4–6 sprigs rosemary 1 bottle red wine 1 box beef broth ¼ cup brown sugar 4 tbsp butter 2-4 tbsp peppercorns Directions: Preheat oven to 350°F. Pat short ribs dry, season generously with salt and pepper, then dredge lightly in flour. Heat oil in a large Dutch oven over medium-high heat and sear ribs on all sides until deeply browned (about 2–3 min per side). Remove and set aside. Lower heat to medium. Add onion, celery, and carrots to the pot and sauté until softened and lightly golden. Add halved garlic bulbs and rosemary sprigs, stirring briefly until fragrant. Pour in red wine and beef broth, scraping up all the browned bits. Stir in brown sugar and peppercorns and bring to a gentle simmer. Return short ribs to the pot, nestling them into the liquid. Cover and braise in the oven for about 3 hours, or until meat is fall-off-the-bone tender. Remove ribs and keep warm. Strain the cooking liquid into a saucepan and simmer 15–20 minutes until reduced. Whisk in butter to finish the gravy. Garlic Mashed Potatoes Ingredients 8 russet potatoes, peeled / cut 1 stick butter 20 cloves garlic, minced 2 cups whole milk Salt, to taste 1–2 cups shredded mozzarella Directions 1. Boil potatoes until fork tender. 2. Drain and mash in a large bowl. 3. Blend in milk until smooth. 4. Melt butter with garlic; mix in. 5. Salt to taste. 6. Fold in mozzarella while hot. ##shortribs##marryme##braisedbeef##mashedpotatoes##braised@@HexClad
Wayne and Nancy9,900,000 просмотров • 3 месяцев назад
Dinner in 30 I have seen countless chefs share this centuries-old Chinese cooking technique and I don’t know why it took me so long to try it, but it truly is a game changer. But both of these cooking hacks will take your stir-fry to the next level well also saving time! Hack 1 VELVETING CHICKEN OR BEEF: Tossing thinly sliced beef with a little baking soda and letting it sit for 15–20 minutes makes it unbelievably tender. It’s called velveting, and while the baking soda is doing its thing, you can prep your veggies and sauce. FROZEN UDON: You can throw frozen udon straight into the pan with your sautéed veggies and sauce—no boiling water, no extra pot, no cooking the noodles separately. They soften and separate right in the sauce. GAME CHANGER. Our kids freaked out over how good it was! BEEF UDON STIR-FRY Beef * 4 lb sirloin, thinly sliced against the grain * 2 tsp baking soda * 1½ tsp kosher salt * ½ cup cornstarch * 2 Tbsp neutral oil, plus more for cooking Noodles + Vegetables * 5 packs frozen udon noodles * 1 large white onion, sliced * 1 red bell pepper, sliced * 1 yellow bell pepper, sliced * 12 garlic cloves, minced * 1 bunch scallions, sliced Stir-Fry Sauce * 1 cup low-sodium soy sauce * ½ cup oyster sauce * 6 Tbsp Shaoxing cooking wine * 2 Tbsp sugar * 2 tsp black pepper * 4 tsp sesame oil MAKE IT Toss the thinly sliced beef with the baking soda and let it sit for 15–20 minutes. Rinse the beef thoroughly with water to remove the baking soda, then pat it very dry. Toss with the salt, cornstarch and 2 tablespoons oil. Whisk all of the sauce ingredients together and set aside. Heat a little neutral oil in a large wok or skillet over high heat. Sear the beef in batches so you don’t overcrowd the pan, cooking until browned and slightly crispy around the edges. Remove and set aside. In the same pan, sauté the onion, bell peppers and garlic for 2–3 minutes. Add the frozen udon directly to the pan. We let ours sit on the counter for about 10 minutes while we cooked everything else, but there’s no need to boil or completely defrost them first. Pour in the sauce and toss everything together as the noodles soften and separate, about 2–3 minutes. Return the beef to the pan, toss everything together and finish with lots of scallions. #stirfry #CookingHacks #beef #velveting #EasyRecipe
Wayne and Nancy521,600 просмотров • 17 дней назад
10/10 Late night snack! Thx @@__jasminenguyen for the idea! @Ryan Roth for sending our way #latenight #latenightsnack #pbandj #craving
Wayne and Nancy4,900,000 просмотров • 5 месяцев назад
Part 2: College Meal Prep Ideas This is the lasagne we made with the leftover sauce from our last video! I had seen so many people make sauce this way and had to try it! You can chop, dice the tomatoes too.. Changing it up was fun! ONE-PAN LASAGNA MEAT SAUCE • 4 lb ripe tomatoes (beefsteak, Roma/plum, or whatever looks best) • 1 large yellow onion, diced • Olive oil • 1 Tbsp minced garlic • 1 lb ground beef • 1 lb mild Italian sausage • 4 oz tomato paste • 3–4 tsp kosher salt, or to taste • 1 tsp black pepper • 2 tsp garlic powder LASAGNA • 1 box lasagna noodles • 2–4 cups chicken broth, as needed • 1 lb mozzarella, thickly sliced or shredded MAKE THE SAUCE Generously coat a large, deep 12–14” oven-safe skillet with olive oil. Slice a thin piece off the bottom of each tomato and place cut-side down in the pan. Add onion + garlic around the tomatoes. Cover and cook over medium/medium-high heat for 20–30 min, stirring the onions occasionally, until tomatoes are very soft and skins easily peel away. Remove skins and mash the tomatoes directly into the onions. Add beef, sausage, tomato paste, salt, pepper + garlic powder. Break up the meat and cook through, letting the sauce reduce slightly. Taste and adjust seasoning. MAKE IT LASAGNA Stand the entire box of lasagna noodles vertically in the sauce. Pour in 2 cups chicken broth, cover and simmer 5 min. Uncover, press the noodles farther into the sauce, gently move and separate them and spoon sauce back over the top. Cover and cook another 5 min. Check again, moving and separating the noodles and pulling sauce back over the top. Make sure nothing is sticking or burning on the bottom, adjust the heat as needed and add more broth if the pan is getting dry. Continue cooking covered, checking every 5 min, until the noodles are just shy of al dente, about 20 min total. Top with mozzarella and broil until melted, bubbly + golden. Let rest 10–15 min, then slice + serve!#fromscratch #lasagna #skillet #onepanmeal #italianfood @HexClad @getgraza @Rummo
Wayne and Nancy944,900 просмотров • 1 месяц назад
Crispy Pan-Fried Onigirazu Ingredients 2 fillets of salmon @butcher_box 3 tbsp @Kewpieusa 1 tsp Sriracha (plus more to taste) 1 avocado, thinly sliced 1 cucumber, peeled into thin strips 4 eggs, beaten and fried 2 cups cooked short-grain white rice, seasoned with salt 4 sheets nori 6 sheets rice paper Black sesame seeds Neutral oil for frying Instructions Mash up cooked salmon filets w/kewpie mayo, salt / pepper. Set aside. Beat your eggs and cook in a pan until set, flip, cook for 30 all fillings before you start building. Dip 2 rice paper sheets in warm water, overlap on a cutting board. Layer 2 nori sheets on top. Cut 2 slits to create 4 sections. Place rice in one, tuna across from it, egg in the third, avocado and cucumber in the fourth. Fold rice over avocado, fold that stack onto the tuna, fold tuna over the egg, fold egg over to the rice, fold rice over cucumber. Wrap the whole square in 2 more wet rice paper sheets, press to seal, sprinkle with sesame seeds. Pan fry in neutral oil on medium-high heat, searing all sides until golden and crispy. Slice in half and try not to film a close up before eating. You will fail. Fair warning — regular tuna sandwiches are never going to hit the same after this. 🔪✨ #onigirazu #tunarecipe #onigiri🍙 #japanesefood #sushi @Microplane USA
Wayne and Nancy158,900 просмотров • 5 месяцев назад
Replying to @TheOriginalMuffin😝 Ingredients • 2 large heads of broccoli • 1/4 cup olive oil • 1 teaspoon kosher salt • ¼ teaspoon black pepper • 1 teaspoon garlic powder • ½ cup fresh grated Parmesan Instructions 1. Preheat the oven: Set to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup. 2. Prepare the broccoli steaks: • Trim the tough bottom of the stem, keeping the head and most of the stalk intact. • Stand the broccoli upright and cut 1-inch thick slices straight down through the head and stem. You’ll get 2–3 “steaks” per head, plus some loose florets (bake those too!). 3. Season: • Lay the broccoli steaks flat on the baking sheet. • Drizzle with olive oil, coating both sides. • Sprinkle with salt, pepper, and garlic powder. 4. Roast: Bake for 10–20 minutes, flipping halfway through. • For a firmer, al dente texture, stick to 10–12 minutes. • For more tender broccoli, roast closer to 18–20 minutes. 5. Add the Parmesan: • Remove the tray from the oven. • Generously sprinkle the Parmesan over the tops of the steaks. • Return to the oven for 5–8 minutes, until the cheese is melted, golden, and crisp. #holiday #thanksgiving #broccoli #easyrecipe
Wayne and Nancy180,600 просмотров • 1 год назад
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