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Whipped Ricotta Toast with Green Bagna Cauda

March 10, 2023 by Molly Baz 1 Comment

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Filed Under: Snack Attack

Crispy Chicken Cutlets with Lemon Poppy Creme Fraiche

February 24, 2023 by Molly Baz 2 Comments

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Filed Under: Chicken Licken

Seven-Lay The Molly Way

February 9, 2023 by Molly Baz 5 Comments

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Filed Under: Grains & Legumes, Snack Attack

Eggs and Artichoke in Fried Cream

January 6, 2023 by Molly Baz 3 Comments

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Filed Under: Eggs, So. Many. Veggies

Squash Toast

December 2, 2022 by Molly Baz Leave a Comment

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Filed Under: So. Many. Veggies, Snack Attack

Pork and Pistachio Meatballs

September 30, 2022 by Molly Baz 8 Comments

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Filed Under: Pork

Loaded Coconut Corn Salad with Corn Nuts

September 9, 2022 by Molly Baz 2 Comments

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Filed Under: So. Many. Veggies Tagged With: Summer Fresh

Salt and Vinegar Pork Ribs with Seedy Hot Honey

September 2, 2022 by Molly Baz 4 Comments

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Filed Under: Pork

Crispy Calamari with Fried Basil and Giardiniera Mayo

August 26, 2022 by Molly Baz Leave a Comment

Crispy Calamari with Fried Basil and Giardiniera Mayo

SERVES: 4

Lots of people shy away from cooking squid at home, but actually, it cooks in 3 minutes making it the quickest cooking protein option on the market! If working with calamari freaks you out, this is a great entry-level recipe to get you past your fears. It’s simple, and it’s deep fried, which means it’s pretty much guaranteed to be delicious.

Active Time: 35 Mins

Total Time: 45 min

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Produce

  • 2 lemons
  • 1 handful basil leaves 

Pantry

  • kosher salt and freshly ground black pepper
  • ½ cup mayonnaise
  • ¼ cup hot giardiniera
  • 1 cup all purpose flour
  • ½ cup medium grind cornmeal
  • Vegetable or canola oil, for frying (4 cups)

Dairy

  • 1 cup buttermilk

Protein

  • ¾ lb cleaned squid tentacles and tubes

1. Soak that squid:

  • If your squid is in whole bodies and tentacles, slice the bodies crosswise into ½” rings. Add all the squid pieces to a medium bowl and pour 1 cup buttermilk over it. You can do this up to 6 hrs in advance.
  • Thinly slice half a lemon and add to buttermilk as well.

2. Make the giardiniera mayo:

  • In a small bowl, stir together ½ cup mayonnaise, ¼ cup finely chopped giardiniera (if it’s in large pieces, chop it finely before adding) and the juice of half a lemon. Season with salt and pepper.

3. Dredge and fry:

  • In a large bowl, whisk together 1 cup all purpose flour, ½ cup medium grind cornmeal, 1 teaspoon salt and lots of freshly ground black pepper.
  • To a medium pot, add enough oil to come 1 ½” up the sides. Heat over medium until it reaches 375 degrees when probed with a thermometer.
  • Line a baking sheet with a double layer of paper towels.
  • Using a slotted spoon, and working in 2 batches, add the squid, allowing the buttermilk to drip back into the bowl, into the bowl of flour and toss well to coat.
  • Carefully lower the squid and lemon into the oil (only add as much as can easily fit in a batch). Fry, moving around with a slotted spoon or spatula, until light golden brown and crisp, 2-3 minutes per batch. Transfer to the lined baking sheet and season the calamari with salt. Repeat until all of the calamari and lemons have been fried.
  • Lastly, pick a large handful of basil leaves from their stems and add to the oil (be careful, they may sputter, so stand back while they fry!). Fry 30 seconds, until the leaves stop bubbling and turn bright green (they go very quickly, I promise). Add to the calamari.

4. Serve:

  • Pile the fried calamari and basil on a serving plate, squeeze the juice of the rest of the lemon over everything and serve with giardiniera mayo and more lemon wedges alongside.

Filed Under: Seafood, Snack Attack

Filed Under: Seafood, Snack Attack Tagged With: Summer Fresh

Dirty Cherry Spritz 

August 19, 2022 by Molly Baz 2 Comments

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Filed Under: Drinks

Grilled Salmon with Brothy Cukes and Chili Crisp

August 14, 2022 by Molly Baz 4 Comments

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Filed Under: Seafood

The Minimalist Wedge

July 29, 2022 by Molly Baz 1 Comment

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Filed Under: Salading

Crispy Buttered Shrimp with 20 Cloves of Garlic

July 25, 2022 by Molly Baz 5 Comments

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Filed Under: Seafood

Jammy Leek and Shrimp Stir Fry

July 1, 2022 by Molly Baz 1 Comment

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Filed Under: Seafood

Aussie Salad Sandwich

June 24, 2022 by Molly Baz 1 Comment

Aussie Salad Sandwich

Author: Madi Borbely

SERVES: 2

The salad sandwich is truly a cornerstone of Australian culture. Its beauty lies in its simplicity and potential for customization. And that’s exactly what I’ve done here. I’ve switched the bread from the traditional soft WonderWhite to toasted ciabatta, which has a little more flavour and integrity. The salad sandwich has a tendency to really SOG OUT and we are trying our very best to avoid that here. Australians also love to put slices of canned beetroot on the sandwich, something I’ve never been on board with. The juices leak out, staining the bread pink and turning it into a wet sponge. Not to mention it overpowers everything else.

SO the beetroot is omitted and thus ends my beet rant.

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Filed Under: Sandos

Salmon with Crispy Marinated Artichokes

June 10, 2022 by Molly Baz 5 Comments

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Filed Under: Seafood

Grilled Buffalo Wings with Scallion Cilantro Salsa

June 3, 2022 by Molly Baz 7 Comments

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Filed Under: Chicken Licken

Braised Beans and Chickpeas Fra Diavolo

May 27, 2022 by Molly Baz 3 Comments

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Filed Under: Grains & Legumes, So. Many. Veggies

Breakfast Tostada with Charred Brocc & Scallion Labneh

May 20, 2022 by Molly Baz 3 Comments

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Filed Under: Eggs, So. Many. Veggies

Nico’s Spring AF Pancit

May 13, 2022 by Molly Baz 1 Comment

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Filed Under: Noods Tagged With: Summer Fresh

Creamy Nuoc Cham Potato Salad

April 29, 2022 by Molly Baz 2 Comments

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Filed Under: So. Many. Veggies

Cheesy Fennel and Beans Baked in Cream

April 22, 2022 by Molly Baz 6 Comments

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Filed Under: Grains & Legumes

Sheet Pan Japchae with Roasted Wild Mushrooms

April 1, 2022 by Molly Baz 4 Comments

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Filed Under: Noods, So. Many. Veggies

Minty Shrimp and Scallion Scampi

March 18, 2022 by Molly Baz 3 Comments

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Filed Under: Seafood

Pastrami Egg and Cheese Burrito with Dill Pickle Salsa

January 21, 2022 by Molly Baz 10 Comments

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Filed Under: Pork, Eggs

Tropical Wedge with Coconut Ranch

January 14, 2022 by Molly Baz 9 Comments

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Filed Under: Salading

Crispy Cottage Cheese Pancakes

December 23, 2021 by Molly Baz 16 Comments

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Filed Under: Baking

Sweet Potato Funnel Cake with Spiced Sugar

November 23, 2021 by Molly Baz Leave a Comment

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Filed Under: Baking

Crick Cracks

November 16, 2021 by thewonderjam 3 Comments

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Filed Under: Snack Attack

Apple Cheddar Pistachio Salad with Creamy Shallot-Date Dressing

November 10, 2021 by thewonderjam 5 Comments

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Filed Under: Salading, So. Many. Veggies

Pork Milanese with Tonnato and Celery Salad

October 22, 2021 by thewonderjam 4 Comments

Pork Milanese with Tonnato and Celery Salad

SERVES: 4

If possible, ask your butcher to slice the pork shoulder into ½” thick slices (of about 6 ounces each). If you don’t have access to a butcher, you can just purchase a 1 ½-2 lb piece of pork shoulder and slice it crosswise yourself. You’ll then proceed with pounding it per the recipe, in step 3.

Active Time: 30 Mins

Total Time: 2 hrs


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Produce

  • 1 garlic clove
  • 4 lemons, plus additional wedges for serving
  • 6 stalks celery, inner leaves reserved
  • ⅓ cup (lightly packed) parsley leaves

Pantry

  • One (6.7 ounce) jar oil-packed tuna
  • ⅔ cup mayonnaise
  • 4 oil-packed anchovies
  • Kosher salt, freshly ground black pepper
  • 2 tablespoons capers in brine
  • Extra-virgin olive oil
  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups panko
  • Vegetable oil, for frying

Dairy

  • ½ cup grated parmigiano-reggiano
  • 3 large eggs

Meat

  • 4 pork shoulder steaks, about 6 ounces each, (about ½” thick)

1. Make the tonnato:

  • Drain the tuna and discard oil. Roughly chop 1 small clove garlic.
  • Zest 1 lemon and juice enough lemons to measure ¼ cup. Add juice, zest, and chopped garlic to a blender, along with the tuna, ⅔ cup mayonnaise, 4 anchovies, and ½ teaspoon black pepper.
  • Blend until smooth, scraping down the sides of the blender every so often. Don’t be afraid to let your blender run for as long as necessary in order to get as silky a consistency as possible.
  • Add 2 tablespoons of capers and pulse until lightly chopped. Season to taste with salt transfer to the refrigerator until ready to serve.

2. Make the celery salad:

  • Thinly slice 6 stalks of celery on the bias. Add to a bowl, along with 2 tablespoons olive oil and 3 tablespoons lemon juice, ½ cup grated parmigiano-reggiano, ⅓ cup lightly packed parsley leaves, and any celery leaves you can pluck from the heart of the celery. Don’t toss just yet!
  • Season with salt and pepper and transfer to the refrigerator while you fry the pork.

3. Bread and fry the pork:

  • Place 1¼ cups flour in a shallow bowl or pie plate. Season with 1 teaspoon salt and ½ teaspoon black pepper. Into a second shallow bowl or plate, crack 3 large eggs and whisk until smooth. In a third dish, place 1 ¼ cups panko.
  • Place the pork steaks on a work surface between two sheets parchment paper. Lightly pound to a thickness of about ¼” thick. (A wine bottle works well!). Season both sides with salt and pepper.
  • Thoroughly dredge each steak in flour, shaking off excess. Transfer to the eggs and flip until fully coated. Finally, place into the panko and press to adhere on all sides and edges. Place onto a plate and repeat with remaining steaks.
  • Heat oil to a depth of a generous ¼-inch in a large, deep skillet. Add pork steaks, in batches if necessary, and fry, flipping once, until golden brown and super crispy, about 3 minutes per side. Remove to a paper towel-lined plate and keep warm until ready to serve. Repeat with remaining pork.

4. Finish the celery salad and serve it up:

  • Remove celery from the refrigerator, toss everything to combine and season to taste with salt and pepper.
  • Thinly slice pork across the grain. Spoon a generous portion of tonnato on serving plates. Divide pork on top of tonnato, top with celery salad, and serve, with additional lemon slices for squeezing.

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Filed Under: Pork

The Italian Hoagie

October 8, 2021 by thewonderjam 4 Comments

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Filed Under: Beef, Sandos

Corn and Basil Cacio e Pepe

October 1, 2021 by thewonderjam 8 Comments

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Filed Under: Noods

Skirt Steak with Tomatoes and Salsa Macha

September 17, 2021 by thewonderjam 16 Comments

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Filed Under: Beef

Melon and Cuke Salad with Serrano Lime Dressing

July 23, 2021 by thewonderjam 11 Comments

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Filed Under: Salading, So. Many. Veggies Tagged With: Summer Fresh

Fish and Zhoozhed Up Chips

July 9, 2021 by thewonderjam 5 Comments

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Filed Under: Seafood

Cold Noods with Grated Tomato Sauce and Chili Oil

July 1, 2021 by thewonderjam 8 Comments

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Filed Under: Noods Tagged With: Summer Fresh

Olive Oil Drowned Potatoes with Lemony Onions and Herbs

June 24, 2021 by thewonderjam 11 Comments

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Filed Under: So. Many. Veggies

Summer Ragu with Zucchini, Ricotta and Mint

June 18, 2021 by thewonderjam 17 Comments

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Filed Under: Chicken Licken, Pork, Noods

Spicy Feta Dip with Charred and Pickled Pepps

May 27, 2021 by thewonderjam 15 Comments

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Filed Under: Snack Attack

Brown Buttered Shrimp with Ginger-y Tomato Broth and Lotsa Lime

May 13, 2021 by thewonderjam 15 Comments

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Filed Under: Seafood

Caesared Egg Sally

April 30, 2021 by thewonderjam 14 Comments

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Filed Under: Eggs, Sandos, Salading

Farro and Crunchy Thangs Salad with Herby Feta Dressing

April 9, 2021 by thewonderjam 45 Comments

Farro and Crunchy Thangs Salad with Herby Feta Dressing

SERVES: 4

I often find grain salads to be heavy on the gut and therefore prefer a ratio of grains to other things that favors the other things. In this case, we’re talking crunchy spring vegetables. This recipe is meant to be messed with. Use whatever snappy spring veg you can find, swap out the pistachios for almonds for whatever nuts you have on hand, use greek yogurt in the dressing if you can’t find buttermilk, and choose your own herbs.

Active Time: 20 Mins

Total Time: 45 mins


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Produce

  • 2 packed cups mixed tender herbs (such as basil, cilantro, mint, dill, parsley, tarragon)
  • 1 garlic clove
  • 1 jalapeno
  • 2 lemons
  • 1 pound mixed crunchy vegetables (such as snap peas, cucumbers, radishes, fennel, carrots)
  • 3 scallions

Pantry

  • Kosher salt
  • 1 cup pearled farro
  • 3 tbsp olive oil
  • ⅔ cup roasted, salted pistachios or almonds

Dairy

  • ¾ cup buttermilk
  • 4 ounces feta cheese

1. Cook the farro:

  • Bring a large pot of salted water to a boil.
     
  • Stir in the farro and cook for 20-30 minutes, until tender. This will vary greatly depending on what kind of farro you have so just keep tasting. If you have unpearled farro the cook time will be longer. In the meantime, skip down to step two and make the dressing.
     
  • Drain the farro through a colander and rinse with cold water until cool

2. Make the herby feta dressing:

  • In a blender, combine 2 packed cups of tender herbs (any mix will do), 1 garlic clove, 1 jalapeno (seeds and all unless you’re spice averse), 3 tablespoons olive oil, 4 ounces feta cheese, the zest of half of a lemon, the juice of 2 whole lemons, and ¾ cup of buttermilk.
  • Blend until smooth and pale green.
  • Season the dressing with salt and transfer to a medium bowl.

3. Prep some veg and combine:

  • Thinly slice 1 pound of crunchy vegetables of your liking (I like to use a mix of many)
     
  • Coarsely chop ⅔ cup roasted salted almonds or pistachios.
     
  • Thinly slice 3 scallions, discarding the hairy ends.
     
  • Combine all of the chopped veg, the cooled farro, scallions, and chopped nuts in a large bowl.
  • Pour half of the herby feta dressing over and stir well to combine, adding more as needed until thoroughly dressed but not swimming in dressing. Reserve the remaining dressing for another use.
  • Season the salad with salt–it will likely take quite a bit of it, you’ve got a lot of veg to season in there.
  • Serve room temperature or chilled.

Filed Under: Grains & Legumes, Salading

When I first set out to develop this week’s recipe for a Farro and Crunchy Thangs Salad, I had feta on the brain. I dreamt up a tangy, thick, creamy dressing that would soak into the farro as it sat, and nap all of the crunchy bits. The dressing would be packed with tender herbs for freshness, jalapeños for kick, and get its body and sass from a creamy combination of blended buttermilk and feta . It was to be a green goddess of sorts, but like, an extra special, turnnnnnt up green goddy. So, I hit the kitchen. I made the dressing and tossed it with a bowl full of chewy farro, crunchy spring vegetables and chopped pistachios. I took one bite, and the voices in my head piped up. “Feta is lame. Lose the feta.” 

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Filed Under: Grains & Legumes, Salading, So. Many. Veggies

Crispy Buttered Shrimp with 20 Cloves of Garlic

April 2, 2021 by thewonderjam 20 Comments

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Filed Under: Seafood

Ranchy Potato Salad with Sizzled Scallions and Lotsa Seeds

March 20, 2021 by thewonderjam 37 Comments

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Filed Under: Salading, So. Many. Veggies

The SmashPatty™ Breakfast Sando

March 12, 2021 by thewonderjam 35 Comments

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Filed Under: Pork, Eggs

Squash and Eggs Au Poivre

January 8, 2021 by thewonderjam 12 Comments

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Filed Under: Eggs, So. Many. Veggies

LEEKY LATKES

December 11, 2020 by thewonderjam 21 Comments

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Filed Under: So. Many. Veggies Tagged With: Cozy

Crispy Salmon with Coconut Rice and Crackle Sauce

December 4, 2020 by thewonderjam 88 Comments

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Filed Under: Seafood, Grains & Legumes

BLOODY MOLLYS

November 25, 2020 by thewonderjam 15 Comments

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Filed Under: Snack Attack

Leaf Peepin’ Ragù

November 13, 2020 by thewonderjam 112 Comments

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Filed Under: Pork, Noods Tagged With: Cozy

Toona Melt

November 11, 2020 by thewonderjam 49 Comments

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Filed Under: Sandos

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