https://www.mercari.com/u/683809426/?sv=0

Eat Eats, Seattle, WA (2025)

07/14/2025

Here’s a classic, soft, and chewy Snickerdoodle recipe – perfect for that cinnamon-sugar craving:

---

🍪 Classic Snickerdoodle Cookies

Ingredients:

For the Dough:

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

2 ¾ cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

¼ tsp salt

1 tsp vanilla extract

For the Cinnamon-Sugar Coating:

¼ cup granulated sugar

1 ½ tbsp ground cinnamon

---

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Cream the butter and sugar together in a large bowl until light and fluffy (about 2–3 minutes). Add eggs one at a time, then mix in vanilla.

3. Whisk dry ingredients in a separate bowl: flour, cream of tartar, baking soda, and salt.

4. Combine wet and dry ingredients until dough forms. Don’t overmix.

5. Mix cinnamon and sugar in a small bowl.

6. Scoop tablespoon-sized dough balls, roll each in the cinnamon-sugar mixture.

7. Place on baking sheet about 2 inches apart. Bake for 8–10 minutes, or until edges are set and centers are soft.

8. Cool on pan for 5 minutes, then transfer to wire rack.

💡 Tips:

Cream of tartar gives snickerdoodles their signature tang and chewy texture—don’t skip it!

Slightly underbake for that soft center. They’ll finish cooking as they cool.

07/13/2025

Here’s a classic Beer Can Chicken recipe — juicy on the inside, crispy on the outside, and packed with smoky flavor. Perfect for backyard grilling or smoking!

---

🍗 Beer Can Chicken (Grilled or Smoked)

Ingredients:

1 whole chicken (about 4–5 lbs)

2 tbsp olive oil or melted butter

2 tbsp BBQ rub or the following mix:

1 tbsp brown sugar

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne (optional)

1 (12 oz) can of beer (half emptied or consumed 😎)

Optional: Fresh herbs (rosemary, thyme) and lemon slices for inside the cavity

---

🔥 Instructions:

1. Prep the Chicken:

Pat the chicken dry with paper towels (crispy skin secret).

Rub with olive oil or butter.

Coat generously with BBQ rub, including under the skin and inside the cavity if you can.

2. Prep the Beer Can:

Open the beer can and pour out (or drink) half.

Poke a few extra holes in the top with a can opener.

Optional: Drop in garlic cloves, herbs, or lemon slices for aromatics.

3. Mount the Chicken:

Slide the chicken cavity over the beer can until it’s upright and balanced like a tripod (legs + can).

4. Grill or Smoke:

Grill method: Preheat to medium indirect heat (~375°F). Place chicken over the indirect zone. Cover and cook for 1 to 1.5 hours until internal temp reaches 165°F in the breast, 175°F in the thigh.

Smoker method: Set smoker to 250–275°F. Smoke for 2.5 to 3 hours, or until done. Add wood chunks (apple or hickory) for great flavor.

5. Rest & Serve:

Carefully remove the chicken from the beer can (it’ll be hot and steamy!).

Let rest 10 minutes before carving.

Serve with BBQ sauce, slaw, or corn on the cob.

---

💡 Pro Tips:

Use a beer can chicken stand for extra stability.

Swap beer for cola or lemon-lime soda for a sweet twist.

Want extra crispy skin? Finish over high heat for 5–10 mins.

07/13/2025

🥔 Classic Scalloped Potatoes Recipe

🛒 Ingredients:

2 lbs russet or Yukon gold potatoes (about 4–5 medium), peeled and thinly sliced

3 tbsp butter

3 tbsp all-purpose flour

2 cups milk (whole or 2%)

1 cup heavy cream (or more milk for lighter version)

2 cups shredded cheddar cheese (optional but delicious)

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

¼ tsp paprika (for topping)

Optional: chopped fresh parsley for garnish

---

👩🏽‍🍳 Step-by-Step Instructions:

🔪 Step 1: Prep the Potatoes

1. Peel and thinly slice the potatoes to about ⅛-inch thick. Use a mandoline if you have one for even slices.

🍳 Step 2: Make the Creamy Sauce

2. In a medium saucepan, melt the butter over medium heat.

3. Whisk in the flour and cook for about 1 minute until it forms a paste (this is your roux).

4. Slowly whisk in the milk and cream, stirring constantly to avoid lumps.

5. Add salt, pepper, garlic powder, and stir until thickened (about 5 minutes).

6. Stir in 1 cup of the cheese (if using) until melted and smooth.

🧈 Step 3: Layer It Up

7. Preheat oven to 375°F (190°C).

8. Grease a 9x13-inch baking dish.

9. Layer half the sliced potatoes in the dish, then pour half the cheese sauce over them.

10. Repeat with remaining potatoes and sauce.

🔥 Step 4: Bake

11. Sprinkle the top with the remaining cheese and a dash of paprika.

12. Cover with foil and bake for 30 minutes.

13. Remove foil and bake another 25–30 minutes, until bubbly and golden brown on top.

🧁 Step 5: Rest and Serve

14. Let cool for 10–15 minutes to set.

15. Garnish with chopped parsley and serve warm!

---

💡 Tips:

Want it extra cheesy? Add gruyère or mozzarella in place of cheddar.

Add sautéed onions or cooked bacon between layers for a twist.

07/13/2025

Here’s an easy and flavor-packed Slow Cooker Chicken Tacos recipe — tender, juicy, and perfect for busy weeknights or lazy Sundays!

---

🌮 Slow Cooker Chicken Tacos

Ingredients:

2 lbs boneless, skinless chicken breasts (or thighs)

1 packet taco seasoning (or 2 tbsp homemade mix)

1 cup salsa (your favorite kind!)

1/2 cup chicken broth or water

Juice of 1 lime

1/2 onion, finely diced (optional)

1 tsp garlic powder or 2 cloves garlic, minced

For Serving:

Warm corn or flour tortillas

Shredded lettuce or cabbage

Diced tomatoes

Sour cream or Greek yogurt

Avocado or guacamole

Fresh cilantro

Shredded cheese

Lime wedges

---

📝 Instructions:

1. Add to Slow Cooker:

Place chicken breasts in the slow cooker.

Sprinkle taco seasoning, add salsa, chicken broth, lime juice, onion, and garlic.

2. Cook Low and Slow:

Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fall-apart tender.

3. Shred Chicken:

Remove chicken, shred with two forks, and return it to the slow cooker to soak up the juices for 10–15 minutes.

4. Assemble Tacos:

Warm tortillas and fill with shredded chicken.

Top with your favorite fixings — don’t skip a little squeeze of lime on top!

---

🔥 Tips:

Add a can of diced green chiles or chipotle peppers for more flavor.

Leftovers make great burrito bowls, quesadillas, or taco salads.

Freezer-friendly: Cool completely and store in freezer bags for up to 3 months.

07/13/2025

Here’s a bold, flavorful Cold Peanut Sesame Noodle Salad that hits all the notes: creamy, nutty, crunchy, fresh, and a little spicy — perfect for summer lunches or meal prep!

---

🥢 Cold Peanut Sesame Noodle Salad

✅ Ingredients:

For the Noodles & Veggies:

8 oz spaghetti, soba, or rice noodles

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, julienned or spiralized

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup roasted peanuts, chopped (for topping)

1 tbsp sesame seeds (optional)

For the Peanut Sesame Dressing:

1/3 cup creamy peanut butter

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp sesame oil

1 tbsp rice vinegar or lime juice

1 tbsp honey or maple syrup

1 clove garlic, grated

1 tsp grated ginger

1–2 tsp sriracha or chili garlic sauce (adjust to heat preference)

2–3 tbsp warm water (to thin as needed)

---

📝 Instructions:

1. Cook the Noodles
Boil noodles until just tender. Drain and rinse under cold water. Toss with a little sesame oil to prevent sticking.

2. Make the Dressing
In a bowl or blender, whisk all dressing ingredients until smooth. Add warm water a little at a time until it’s pourable.

3. Toss Everything Together
In a large bowl, mix noodles, veggies, and half the dressing. Toss to coat. Add more dressing to taste.

4. Chill & Serve
Let salad sit in the fridge for at least 30 minutes. Top with peanuts, sesame seeds, and cilantro before serving.

---

💡 Tips:

Add shredded rotisserie chicken, shrimp, or tofu for protein.

Great make-ahead meal — it tastes even better the next day.

For extra crunch, toss in shredded purple cabbage or snap peas.

07/12/2025

Here’s a flavorful and easy recipe for Steak Lettuce Wraps with Creamy Peanut Sauce—perfect for a light but satisfying meal.

---

🥩 Steak Lettuce Wraps with Peanut Sauce

Ingredients

For the Steak:

1 lb flank or skirt steak

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp lime juice

2 garlic cloves, minced

1 tsp grated ginger

1 tsp brown sugar

Black pepper, to taste

For the Peanut Sauce:

1/4 cup creamy peanut butter

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp honey

1 tsp sesame oil

1 garlic clove, minced

1/2 tsp grated ginger

2–4 tbsp warm water (to thin to desired consistency)

For the Wraps:

Butter lettuce or romaine leaves (washed and dried)

Shredded carrots

Sliced cucumber

Chopped scallions

Chopped peanuts (for garnish)

Fresh cilantro or mint (optional)

---

Instructions

1. Marinate the Steak:

In a bowl or zip bag, mix soy sauce, sesame oil, lime juice, garlic, ginger, brown sugar, and pepper.

Add steak and marinate at least 30 minutes (or up to 4 hours in the fridge).

2. Make the Peanut Sauce:

In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.

Add warm water, 1 tbsp at a time, until smooth and pourable.

3. Cook the Steak:

Heat a grill pan or skillet over medium-high heat.

Cook steak for 3–4 minutes per side (medium rare), or to your desired doneness.

Rest 5 minutes, then slice thinly across the grain.

4. Assemble Wraps:

Place steak slices into lettuce cups.

Top with carrots, cucumber, scallions, and herbs.

Drizzle with peanut sauce and sprinkle with chopped peanuts.

---

💡 Tips:

Make it spicy: Add sriracha or chili flakes to the peanut sauce.

Add rice noodles for a heartier wrap.

Try with grilled chicken or tofu for a variation.

07/12/2025

Here’s a delicious and hearty Chicken Bacon Ranch Cobb Salad recipe — perfect for lunch or dinner!

---

🥗 Chicken Bacon Ranch Cobb Salad

✅ Ingredients:

For the Salad:

2 cups cooked chicken breast, chopped or sliced (grilled or roasted)

4 slices bacon, cooked and crumbled

2 hard-boiled eggs, peeled and quartered

1 avocado, diced

1 cup cherry tomatoes, halved

1/2 cup crumbled blue cheese or shredded cheddar

4 cups romaine or mixed greens

1/4 cup red onion, thinly sliced (optional)

For the Dressing:

1/2 cup ranch dressing (homemade or store-bought)

1 tbsp fresh chopped dill or parsley (optional for garnish)

---

📝 Instructions:

1. Prep Ingredients
Cook the chicken and bacon. Boil the eggs. Slice and chop all toppings.

2. Assemble the Salad
On a large platter or bowl, lay down a bed of greens. Arrange toppings in neat rows or sections: chicken, bacon, eggs, avocado, tomatoes, cheese, and red onion.

3. Drizzle & Serve
Spoon ranch dressing generously over the top. Garnish with fresh dill or parsley if desired.

---

💡 Tips:

Swap chicken for turkey or crispy chicken tenders for variation.

Use homemade ranch with Greek yogurt for a lighter option.

Serve with warm garlic bread or pita on the side.

07/12/2025

Now that’s a bold and flavorful fusion dish! Here's a mouthwatering recipe for Beef Fajita Penne Pasta with Creamy Cajun Sauce — seared steak strips, sautéed peppers and onions, tossed with penne pasta in a smoky, spicy Cajun cream sauce. It's like Tex-Mex met comfort food and fell in love. 💥

---

🌶️ Beef Fajita Penne Pasta with Creamy Cajun Sauce

Servings: 4–6
Prep Time: 15 min
Cook Time: 25 min

---

🛒 Ingredients

For the Beef & Veggies:

1 lb skirt steak or flank steak, sliced thin against the grain

1 tbsp olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 red onion, sliced

1 tsp fajita or taco seasoning

Salt & pepper to taste

For the Pasta & Sauce:

12 oz penne pasta

2 tbsp butter

3 cloves garlic, minced

1 tbsp Cajun seasoning (adjust to spice level)

1 tsp smoked paprika

1 cup heavy cream

1/2 cup chicken or beef broth

1/2 cup grated Parmesan cheese

Juice of 1/2 lemon (optional, for brightness)

Salt & black pepper, to taste

Fresh chopped parsley or green onion for garnish

---

🔥 Instructions

1. Cook the Pasta:
Boil penne pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup pasta water.

2. Sear the Beef:
Season sliced steak with salt, pepper, and fajita seasoning. In a hot skillet with olive oil, sear beef for 2–3 minutes until browned (don’t overcook). Remove and set aside.

3. Sauté the Veggies:
In the same skillet, add a touch more oil. Sauté peppers and onions until tender and slightly charred, about 5–7 minutes. Remove and set aside.

4. Make the Cajun Cream Sauce:
Melt butter in the skillet, then add garlic. Sauté 30 seconds. Stir in Cajun seasoning and paprika. Add cream, broth, and Parmesan. Simmer until thickened, about 5–6 minutes. If too thick, add a splash of reserved pasta water.

5. Bring it All Together:
Add pasta to the skillet and toss to coat. Fold in the sautéed veggies and seared beef. Squeeze in a little lemon juice if using. Taste and adjust seasoning.

6. Serve:
Plate it hot, garnished with parsley or green onion and a sprinkle of extra Parmesan or Cajun seasoning on top.

---

🧀 Optional Add-Ons:

Add sliced jalapeños for a kick

Top with a dollop of sour cream or crema

Swap steak for chicken or shrimp for variation

07/12/2025

Here's a bright, zesty, and elegant Chicken Piccata recipe—pan-seared chicken breasts simmered in a lemony butter-caper sauce that’s pure Italian-American comfort.

---

🍋 Chicken Piccata

Servings: 4
Prep Time: 10 min
Cook Time: 20 min

---

🛒 Ingredients

2 large boneless, skinless chicken breasts (halved horizontally for 4 cutlets)

Salt & pepper, to taste

1/2 cup all-purpose flour (for dredging)

2–3 tbsp olive oil

3 tbsp unsalted butter, divided

3 cloves garlic, minced (optional for extra flavor)

1/2 cup dry white wine (or chicken broth)

3/4 cup chicken broth

1/4 cup fresh lemon juice (about 2 lemons)

1/4 cup capers, drained

1 tbsp chopped fresh parsley (for garnish)

Lemon slices (for garnish)

---

🔥 Instructions

1. Prep the Chicken:
Halve each chicken breast horizontally to create 4 thin cutlets. Pound lightly for even thickness. Season with salt and pepper.

2. Dredge & Sear:
Dredge each cutlet in flour, shaking off the excess. Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.

3. Build the Sauce:
Lower heat to medium. In the same skillet, add 1 tbsp butter and garlic (if using). Sauté 30 seconds. Pour in wine and simmer 2 minutes to reduce. Stir in broth, lemon juice, and capers.

4. Finish the Sauce:
Simmer sauce for 5–6 minutes to reduce slightly. Return chicken to pan and simmer another 3–4 minutes to soak up flavor. Stir in remaining butter to enrich the sauce.

5. Serve:
Garnish with parsley and lemon slices. Serve with angel hair pasta, mashed potatoes, or a light arugula salad.

---

💡 Pro Tip:

To make it creamy, swirl in a splash of heavy cream or a spoonful of crème fraîche just before serving.

07/12/2025

Here’s a classic, cozy Beef Stroganoff with Mushrooms over Egg Noodles recipe—tender strips of beef, savory mushrooms, and a creamy sauce all spooned over buttery egg noodles. Pure comfort in a bowl.

---

🍽️ Beef Stroganoff with Mushrooms over Egg Noodles

Servings: 4
Prep Time: 15 min
Cook Time: 25–30 min

---

🛒 Ingredients

For the Beef:

1 lb beef sirloin or tenderloin, sliced into thin strips

Salt & black pepper, to taste

2 tbsp all-purpose flour (optional, for slight thickening)

2 tbsp olive oil or butter

For the Stroganoff Sauce:

1 tbsp butter (more if needed)

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms (cremini or button), sliced

1/2 cup dry white wine or beef broth

1 1/2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

3/4 cup sour cream

Optional: 2 tbsp heavy cream for extra richness

Salt & pepper to taste

Fresh parsley, chopped (for garnish)

For Serving:

12 oz egg noodles

Salted water

1 tbsp butter (for tossing noodles)

---

🔥 Instructions

1. Cook the Noodles:
Bring a pot of salted water to a boil. Cook egg noodles until tender. Drain and toss with butter. Set aside and keep warm.

2. Sear the Beef:
Season beef strips with salt and pepper. Dredge lightly in flour if desired. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches (1–2 minutes per side). Remove and set aside.

3. Sauté the Veggies:
In the same skillet, reduce heat to medium. Add butter, then cook onions until soft (3–4 min). Add garlic and mushrooms. Sauté until mushrooms release their liquid and begin to brown (6–8 min).

4. Deglaze & Simmer:
Pour in white wine (or broth) to deglaze the pan, scraping up browned bits. Add remaining beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes.

5. Finish the Sauce:
Reduce heat to low. Stir in sour cream (and cream if using). Do not boil. Return beef and any juices to the skillet. Simmer gently until heated through and sauce is creamy. Adjust seasoning.

6. Serve:
Spoon the beef and mushroom sauce over warm egg noodles. Sprinkle with chopped parsley.

---

💡 Tips:

Don’t overcook the beef—sear quickly and simmer gently.

Greek yogurt can be used in place of sour cream for a tangier, lighter version.

07/12/2025

🥩 Minute Steak with Gravy

Servings: 4
Prep Time: 10 min
Cook Time: 25 min

---

🛒 Ingredients

For the Steaks:

4 cube steaks (minute steaks)

1/2 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

Salt & pepper to taste

3 tbsp vegetable oil or butter for frying

For the Gravy:

1 medium onion, thinly sliced

2 cloves garlic, minced

2 tbsp flour (from dredging mix is fine)

2 cups beef broth (low sodium)

1 tbsp Worcestershire sauce

Salt & pepper to taste

Optional: a splash of heavy cream for richness

---

🔥 Instructions

1. Season and Dredge:
Mix flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl. Dredge each steak well on both sides. Shake off the excess.

2. Sear the Steaks:
Heat oil or butter in a large skillet over medium heat. Add the steaks and cook for about 2–3 minutes per side, until browned. Remove and set aside.

3. Make the Gravy:
In the same skillet, add a touch more oil if needed. Sauté onions for 3–5 minutes until soft and golden. Add minced garlic and cook 30 seconds.

4. Thicken the Gravy:
Stir in 2 tablespoons of the dredging flour and cook for 1 minute. Slowly whisk in beef broth and Worcestershire sauce. Bring to a simmer and cook until thickened (5–7 min). Optional: Stir in a splash of cream for added depth.

5. Smother and Simmer:
Return steaks to the skillet, nestling them into the gravy. Simmer on low for 10–15 minutes, covered, until steaks are tender.

---

🍽️ Serve With:

Creamy mashed potatoes

Buttered rice or egg noodles

Southern-style green beans or corn

07/10/2025

🍄 Portobello Mushroom Burger

Ingredients (makes 2 burgers):

2 large Portobello mushroom caps, stems and gills removed

2 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp soy sauce or tamari

1 tsp garlic powder

½ tsp black pepper

2 burger buns, toasted

Optional toppings:

Sliced avocado

Grilled onions

Lettuce or arugula

Tomato slices

Vegan or regular mayo, aioli, or cheese

---

🔥 Instructions:

1. Marinate the mushrooms:
In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic powder, and pepper.
Add the mushroom caps and marinate for at least 15–30 minutes, flipping halfway.

2. Grill or pan-sear:
Heat a grill or skillet over medium heat.
Cook mushrooms 4–5 minutes per side until tender and juicy.

3. Toast buns:
Lightly butter or oil the buns and toast them until golden.

4. Assemble your burger:
Layer on the Portobello cap, toppings of your choice, and sauce.
Press the top bun and serve warm.

---

🌿 Flavor Boost Ideas:

Add a slice of smoked gouda or provolone while the mushroom is still hot.

Spread pesto or chipotle mayo on the bun.

Top with a fried egg for extra richness (if not vegan).

Eat Eats

07/14/2025

07/13/2025

07/13/2025

07/13/2025

07/13/2025

07/12/2025

07/12/2025

07/12/2025

07/12/2025

07/12/2025

07/12/2025

07/10/2025

Address

Website

Alerts

Shortcuts

Share

Category