This baked pasta is inspired by <a href="https://cooking.nytimes.com/recipes/1020101-spanakopita?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=2">spanakopita</a>, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.

Baked Spanakopita Pasta With Greens and Feta

Kosher salt and black pepper

chopped spinach, Swiss chard

watercress

dill

scallions,

unsalted butter

garlic cloves,

cream cheese

mozzarella, grated (1 cup)

feta (1 cup)

Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.

In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.

Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.

Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.

Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

This very popular Cannabis Gummies recipe from RuffHouse Studios using marijuana Infused Coconut Oil will do the trick!

Cannabis Infused Gummies Recipe

⅛ oz Cannabis flowers

½ tsp Sunflower/ Soy Lecithin

Coconut Oil

Water

oz Unflavored Gelatin

pack 6 oz Jello (any flavor)

Weed Gummy Bears

<a href="https://www.nytimes.com/2020/05/19/dining/gnocchi-recipes.html">Pan-fried gnocchi</a> is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they’ll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Crispy Gnocchi With Burst Tomatoes and Mozzarella

extra-virgin olive oil, plus more as needed

(12-

unsalted butter (1/2 stick)

garlic cloves, thinly sliced

red-pepper flakes,

tomatoes,

mozzarella,

Heat the broiler with a rack about 6 inches from the heat source. In a large (12-inch) skillet over medium-high, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon). Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.

Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.

Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

One-Pan Roasted Fish With Cherry Tomatoes

cherry tomatoes, halved

shallots

garlic (about 2 large cloves)

olive oil,

sherry or red wine vinegar

honey

kosher salt,

black pepper,

(6-ounce) skin-on mild white fish fillets,

lemon zest (from about 1/2 lemon)

basil,

mint,

Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.

While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.

Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.

Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

Whipped Cream Dispenser is the favorite kitchen gadget of professional chefs. Tool is quick and easy to use. Makes whipped cream, desserts, and foams.

Whipped Cream Dispenser Recipe

whipping cream

tbsp Powdered Vanilla Monkfruit Sweetener (see recipe on my blog)

Pour all ingredients into Whipped Canister. 

First, unscrew the top of the canister fill to the fill line with cold whipped cream add in powdered vanilla monk fruit sugar.

Second, make sure to look at the top of the canister and make sure the little plastic ring is inside the top and placed in properly. It needs to be in place or the canister will not work properly. The small plastic ring can be removed for cleaning.

Thirdly, place one N2O charger inside the cartridge carrier and screw it back on to the dispenser.

Depending on the brand name and size of your dispenser as well as the amount of whipping cream it may need two cartridges of N2O.Be sure to follow the manufacturer’s directions for the Name Brand Whipped Cream Dispenser. It must be held upside down before spraying out any of its contents. This allows for the contents to be nice and fluffy. Check the brand name of your dispenser to find out if you need to refrigerate before using it. 

When screwing the charger into the dispenser you will hear a slight hiss as the cartridge releases its N2O inside the canister.

Finally, you will need to give the dispenser 6 - 12 good hard shakes.

Next, remove the charger carrier and throw it away as each charger is a one time use only.

Then screw on the cap where the charger carrier was.

Lastly, screw-on decorative tip on to the dispenser.

Notes About Name Brand

Most importantly hold the canister upside down before dispersing whipped cream.

Finally spray the whipped cream on pie, cake, or ice cream.

Voila, you have just made whipped cream in about 2 minutes.

Important Information:

The only thing it takes to create amazing brisket on a pellet grill is time. With a few simple seasonings, some butcher paper, and plenty of low and slow hours on a pellet grill, you will blow your friends and family away with this brisket. https://h2qshop.com/collections/killer-hogs-products/products/killer-hogs-the-hot-bbq-rub

Pellet Grill Brisket

whole packer brisket (16lbs)

Killer Hogs Hot Rub

Killer Hogs TX Brisket

Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat.  Flip the brisket to fat side and take it down to 1/4”.

Season the brisket with Hot Rub followed by TX Brisket Rub.

Rest brisket for a few hours before placing on pit.

Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.

Place brisket fat side down on pellet grill and smoke for 8 hours.

Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker. 

Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.

Rest brisket in a dry cooler for 2 hours.

Slice into 1/4” slices starting with flat.  Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends. 

I haven't done this recipe yet but at that low of heat depending on your hopper size it should be fine cooking over night, it takes me about two cups of pellets for every hr I'm cooking...

Malcolm, you do not know the effect you had on this old worn out Marine.  I retired after thirty two yeas service,  thought this going to be the high part of my life.....wrong.  I was totally lost, not knowing what to do or anything else, I was getting to the point of what the heck,I am just flat out worthless.  I did not care if tomorrow came or not.  Then I started watching your videos on you tube, why,  I could not tell you, the more I watched the more interest came about.  Being  retired military I can not afford a good grill, I am limited on cuts of meat I can buy but Malcolm your videos gave me some thing to look at and wonder if i could BBQ like  that, you put meaning back where it used to be.  I look forward to new videos.  Thank you for giving me some thing to fill the hole I was in.......!

Hi just wandering, every time I cook brisket it always comes out really stringy, and I was just wandering if their is anything that I'm doing wrong.
Thanks Brian

May have been sliced with the grain of the meat, instead of against it?

Malcom, I’ve used a lot of your recipes and none disappoint, I appreciate the easy to follow videos and the recipes !

I am having an issue with consistency on brisket I hope you can help me with...I have  cooked 7-8 full briskets on my Traeger pellet grill and have followed time and temp recommendations and most have been perfect. I have had 2 instances where the  Flat was good but Point has been tough and unedible. Wondering if I’m doing something wrong or just got a bad brisket, thx

Awesome pellet grill brisket.  My Traeger does not have a 195 degree setting, so I did about 9 hrs on smoke at 180 degrees.   Had like a half inch smoke ring.

Happy Independence Day!

Tried this brisket for the first time over the weekend on our Yoder 480 and it turned out phenomenal.  Used pecan pellets and had an incredible smoke ring although I was cooking a 12 pound brisket it did take me around 18 hours to achieve 200 internal temperature but I believe that was due to the stall I encountered

Your recipe and instructions were excellent.  The amount of detail was great.  I just made my first brisket today.  It came out perfect, smoky, tender with nice bark.   I used a pellet smoker to cook the 16 lb brisket with salt/pepper and crusting rub.   The butcher paper that I ordered didn't arrive in time, so I used parchment paper which worked great.    I followed your timing with slow smoke over night followed by wrapping and finishing plus long rest.  Thanks.   I will be making brisket again.

I use a basic S&amp;P rub on mine, let it sit for 1 hour before placing in fat cap up in my pitboss copperhead on the rack above a pan of water under in the drip tray. Set the smoker to "smoke" setting for 1 hour them spritz with apple juice before bumping temp to 225°. Continue to spritz every hour until internal temp reaches 165 (usually around 4 to 6 hours...your results may vary... I usually cook 60 to 100 lbs per time). Once at 165° I wrap in peach butcher paper as above until internal temp of 203° is achieved at which time I pull from heat and wrap the brisket and paper in aluminum foil then wrap the foil wrapped meat in an old towel and place in cooler for up to 6 hours to rest. Super tender every time.

Followed Malcom’s directions using my Camp Chef pellet grill with Traeger Oak pellets. 

12 lb brisket; ran it for 8 hours @ 200F from 23:30 to 07:30. Sprayed it down with some water once at 3:30. Wrapped it up and took it to an IT of 201F by 13:15. 

After a 3 hour rest in the cooler, I unwrapped, sliced, and got rewarded with absolute perfection. Bark was perfectly set and the smoke flavour was very pronounced. Flat stood up to slicing and pulled apart beautifully with little resistance. Point was to die for. 

Budget yourself 1.25 hours per pound and do not rush it or crank the heat. Give yourself lots of time and take it up to at least an IT of 200.

This recipe is a winner 5/5

I adjusted the times for a smaller brisket but generally followed your lead.  Got a killer crust, gorgeous smoke ring, and the pull was perfect.  Thanks for the solid instructions!

Amazing brotha!  Keep up the videos and good work
You're a legend my friend

You are the man Malcom! This recipe made for an amazing brisket. Smoked up an 18+lb beauty this weekend on my Timberline, and it turned out fabulous. Came in just over the 15 hour mark, which surprised me a bit with the extra weight. So moist and delicious. Good thing...  because we are gonna be working through it for a few more days of leftovers! Thanks!

I made my first brisket the other day following this recipe and it was awesome!! Thanks for the detailed video. I can’t wait to make this again.

This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than makiwith temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you

This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than making some slight adjustments with temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you

Awesome. I’ve tried multiple recipes and this one is it. I do occasionally inject beef broth and spices

I loved it. I am going to make this recipe tomorrow. Thank You a lot. Are you going to share more recipes in near future? If "YES" then I am going to bookmark your website right now.

We’ve used this recipe several times now and it’s pure gold!
Everyone is amazed how a brisket can be this good, including myself as I didn’t like beef briskets until now!

https://www.youtube.com/watch?v=Dn5ZJz2Ta78

Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker 

#smokedbrisket #pelletgrillbrisket #howtobbqright
 
Brisket smoked on a Pellet Grill 

WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 6" Boning Knife https://bit.ly/H2QKnife6
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
- White "Hand Saver" Gloves https://bit.ly/HandSaver
- Butcher Paper for Briskets http://bit.ly/H2QButcherPaper
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- Red "Meat" Cooler https://amzn.to/2XiSTq7
- Red Handle 12" Slicing Knife http://bit.ly/H2QKnife12inch

The only thing it takes to create amazing brisket on a pellet grill is time.  Some folks might claim that the only way to produce a brisket with authentic Texas-style bark and a smoke ring is by cooking it on a stick burner pit, but I’m here to show you how you can do it on a pellet grill. 

I start with a full packer brisket weighing in at 16lbs. The first step is to trim and get some seasoning on the brisket.  I use a layer of my Killer Hogs Hot BBQ Rub http://bit.ly/TheHotRub and then a layer of my Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket  

You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least an hour before putting the brisket on the smoker. But you can go up to 4 hours.  

When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the Traeger grill is fired up to 195 degrees running pecan pellets.  At 11:00 the brisket goes on fat side down -  just make sure you have plenty of pellets in the hopper.  

After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”.  Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.  

Tear off 2 strips of butcher paper about 48” each and fold the edges underneath the brisket forming one “package”.  Before placing it back on the grill insert a probe thermometer (I use a Thermoworks DOT http://bit.ly/ThermoworksDOT ) into the center of the flat and bump the pit up to 250 degrees at this point. Place the brisket back on the pit fat side down and cook until the internal hits 200 - 202 degrees.  

Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing.  Place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours. 

After the rest, remove the brisket and slice!  This brisket will rival any “stick burner” out there.  The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.  

Smoked Brisket Ingredients:
- 1 whole packer brisket (16lbs)
- 1/4 cup Killer Hogs Hot Rub
- 1/8 cup Killer Hogs TX Brisket

Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat.  Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.  
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat.  Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.  

Connect With Malcom Reed: 
http://howtobbqright.com/
FB - https://www.facebook.com/HowToBBQRight/
T - https://twitter.com/howtobbqright
IG - https://www.instagram.com/howtobbqright/
 
Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Brisket on Pellet Grill

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Utica Chicken Riggies

butter

lbs chicken breasts (I usually use three to four chicken breasts)

baby bella mushrooms, sliced

green pepper, chopped

-2 jarred hot pepper, chopped

onions

water

chicken bouillon chicken bouillon cubes

tomato sauce

heavy cream

paprika

parsley

salt and black pepper

red pepper flakes (if you want it hot)

black olives, sliced

In a large pot melt butter and then add chicken.

Cook chicken over medium heat just until they begin to turn white.

Add mushrooms to chicken and cook for 5 minutes.

Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).

Add water, bullion, tomato sauce, heavy cream, and spices.

Bring to a boil, cover and simmer for 20 min, stirring occasionally.

In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.

Add corn starch to sauce, stirring continuously until it thickens.

If it is very runny just let stand to thicken.

Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Did you notice there is NO cornstarch in the ingredient list? Don&#039;t bother with it, you don&#039;t need it. It is ***essential** you salt your pasta water before cooking, or this dish will be too bland. How much salt to add to the water? The water should be as salty as ocean water. This recipe is PERFECT. You can leave out the olives if you wish and it&#039;s still amazing.

Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt </span><a href="https://www.nytimes.com/2019/10/28/dining/mayo-meat-marinade.html">has written about</a>. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Ginger-Lime Chicken

chicken thighs or breasts

mayonnaise

lime lime

ginger

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!

Creamy Crockpot White Chicken Chili

chicken breasts

yellow onion

garlic

chicken broth

Great Northern beans

green chiles

can corn

salt

tsp black pepper

cumin

oregano

chili powder

cayenne pepper

cilantro

half and half

jalapenos

avocados

sour cream

fresh cilantro

tortilla strips

Monterey jack cheese

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. &nbsp;Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, then return to slow cooker.

Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

Stir well and serve with desired toppings.

https://content.jwplatform.com/videos/aBDmxoe7.mp4

This creamy white chicken chili is made super easy in your slow cooker! Creamy with plenty of spice, it’s the perfect companion on a chilly night!

Slow Cooker White Chicken Chili

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Coconut-Miso Salmon Curry

onion,

(1-inch) piece fresh ginger, minced (about 2 tablespoons)

white miso

unsweetened, full-fat canned coconut milk

(1 1/2-pound) salmon fillet,

baby spinach (about 5 packed cups)

rice,

basil

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Easy New York Style Instant Pot Cheesecake Recipe: Pamper yourself &amp; impress guests with your choice of smooth/creamy or rich/dense pressure cooker cheesecake with crisp crust.

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