Justin & Meredith Winokur's Kitchen Cooking Notebook
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Monday, June 22, 2026, 07:39 PM
I lightly salted well trimmed chicken thighs then skewered them with an onion in between. I added Montreal Steak Seasoning and let them sit in the fridge for 24 hours. I Grilled them, originally on racks to hold it up but eventually just on the grates.
They were very good! Lots of flavor. I will have this for lunch the next four days!
Sunday, June 21, 2026, 09:47 PM
I meal prepped mini turkey burgers for lunches from 1 lbs of 99% lean turkey. I added some Worcestershire, dried onion, garlic powder, and soy sauce.
Sunday, June 21, 2026, 04:58 PM
I built this with ChatGPT making a few notes for next time. See recipe in development.
They are good! And fairly filling. I figured I could eat one to one and a half.
I added some notes there to try to make it less wet (cook veggies longer) and not have everything float to the top (let rest).
But even without that, I would do this again!
Sunday, June 21, 2026, 01:51 PM
I tried making shrimp much the way I've been making scallops.
I defrosted them right in a water bath with salt. After I dried them, I seared them for about 75 seconds, flipped them, and then another 75 sec or until the looked done. As they got close, I added butter and garlic.
It is worth nothing that these were found deep in the freezer and were about four years expired. Oops. But they tasted good and this was very, very easy!
Friday, March 13, 2026, 07:14 PM
I made a semi-fancy Tea Party meal for us and Emily & Victor. My main limitations were that it should be vegetarian, I had a baguette from Burque Bakehouse, and I was only shopping at Trader Joes (and then not going straight home).
So this is what I came up with (with help from ChatGPT but still largely me).
I sauteed two packs of crimini mushrooms and one pack of diced king oyster mushroom. I started with some oil and butter. When they were cooked down, I added salt, two or three cubes of frozen garlic, and juice of half a lemon. After it was done and off the heat, I added about a tbsp of butter and mixed it in.
Unrelated to the recipe really, I realized I needed smaller bits so I took them off the, chopped it more, and then kept cooking before the salt and other stuff.
For the bread, I cut it into slices, "painted" a light bit of olive oil on, a small sprinkle of salt, and toasted it. They got nicely crispy. I then put garlic and herb Boursin on each slice before topping with mushrooms.
This was really good! Kind of a lot of work but still liked it.
Lightly inspired by Meredith's favorite flavor at Chicken Salad Chick, I made lemon-basil deviled eggs.
I boiled the eggs for 10 min (future note: Not long enough) and flash-cooled them. I did my best to get the yolks out but it was hard because I should have cooked them longer. Anyway, I mixed Duke's mayo, salt, lemon juice, lemon zest, and basil. It was very wet because I got the texture right with the mayo but messed it up with the lemon juice. I ended up adding more basil and zest to get the flavor up there.
I poor-man piped it (ziplock bag with a cut corner) and topped it with more basil.
This was a bit playing it by ear (pun not intended). I melted a tbsp or so of butter with more oil, then added three frozen garlic cubes. I also added salt. I tossed that with the cubes and then decided to add Lawry's Seasoned Salt too. I was worried it would be too much salt but it worked.
I air-fried them at 425 for about 10 min, then turned it down to 350 (they were looking too toasted) for another 10 min, then 3-5 more after that.
They were addicting! Great crisp, good flavor. Not too much salt as I feared. Success!
I made a giant grilled cheese. I sliced the Hawaiian roles and inverted them. I got about 2 tbsp of butter melted on the pan, but it cut-side down, topped it with slices cheese (two layers), the other bread, and then pressed it with another pan.
I cooked it super slow at first but turned it up when it just wasn't cooking. I inverted it onto a plate to flip, add butter, and do the other side. I forgot to press it again so they were asymmetric. It still worked well and the kids liked it.
Sunday, March 08, 2026, 07:19 PM
I tried to do this thing where you smash a burger with tortilla. I used 80/20 beef and 1/6th lbs patties with salt and pepper. I also sautéed onions and peppers to go on top.
They were fine. Way, way, way more greasy than I would have liked so I don't think I would do this again.
Honestly, the reheated ones for lunch were better.
Sunday, March 01, 2026, 07:08 PM
Crispy Seared Salmon, broccolini, and ravioli
Saturday, February 28, 2026, 08:07 PM
Did the scallops the same was as 2026-02-15. Cauliflower was done in the cast iron with a mix of sauté and steam. Used curry powder.
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