Live Cooking/Antiquing with @MrShark413

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Live Weekend Antiquing/Cooking Show with @MrShark413, @LylasBoutique, and @SmallFishCrafts out in the wild! I will post the recipes in the comments. If you want the ingredients list ahead of the show to follow along, just let me know 😊 -Saturdays 1230pm EST -Sundays 10am EST

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chloeannh and 90 others like this

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smallfishcrafts Scones Ingredients 2 cups all-purpose flour (spooned & leveled), plus more for hands and work surface 5 Tbsp granulated sugar 1 Tbsp fresh lemon zest 2 and 1/2 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, FROZEN 1/2 cup heavy cream (plus 2 Tbsp for brushing) 1 large egg 1 and 1/2 tsp pure vanilla extract 1 heaping cup fresh or frozen blueberries (do not thaw) (or other fruit) for topping: coarse sugar Lemon Icing 1 cup confectioners’ sugar 3 Tbsp fresh lemon juice

Jan 07Reply

smallfishcrafts Scones Instructions 1 Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Jan 07Reply

smallfishcrafts Scones Instructions 2 Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, mix together until everything appears moistened. Pour onto the counter and, with floured hands, work dough into a ball. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tbsp heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Jan 07Reply

smallfishcrafts Scones instructions 3 Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. Refrigerate for at least 15 minutes. Meanwhile, preheat oven to 400°F. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top.

Jan 07Reply

smallfishcrafts Scones instructions 4 Make the icing: Whisk the icing ingredients together. Drizzle over warm scones. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Jan 07Reply

smallfishcrafts Green Mexican Spaghetti Ingredients Hatch Chilis Cilantro Raw Spinach Cotija Cheese Crema Salt Spaghetti Noodles Boil spaghetti noodles in salty like the sea water. Blend hatch chilies, cilantro, spinach, cream, cotija, a little water, and salt until creamy. Bring to a low boil. Combine. *before adding salt to green sauce, check how salty the cotija cheese is. Sometimes it is salty enough to not need added salt. *Can substitute feta cheese for cotija cheese.

Jan 08Reply

smallfishcrafts Broccoli Cheddar Soup Ingredients 1 tablespoon butter ½ onion, chopped ¼ cup melted butter ¼ cup all-purpose flour 2 cups milk 2 cups chicken stock 1 ½ cups coarsely chopped broccoli florets 1 cup matchstick-cut carrots 1 stalk celery, thinly sliced 2 ½ cups shredded sharp Cheddar cheese salt and ground black pepper to taste

Jan 11Reply

smallfishcrafts Broccoli cheddar soup Directions 1 Gather all ingredients. Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Jan 11Reply

smallfishcrafts Broccoli Cheddar Soup directions 2 Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Add in salt and pepper. Cook until mixture is thickened, about 15 to 20 minutes. Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes. Stir in Cheddar cheese until melted

Jan 11Reply

robert99 @smallfishcrafts thank you

Jan 12Reply

smallfishcrafts Creamy italian sausage pasta Sautee spicy italian sausage until cooked though. Remove from the pan. In the same pan with sausage drippings, sautee 1/2 diced onion, 1/2 diced red bell pepper, diced zucchini, salt and pepper until tender. Add in a few handfuls of raw spinach until wilted. Mix in cream cheese. Add sliced sausage and cooked pasta (use your favorite), mix all together. Add in pasta water to achieve your desired creaminess.

Jan 15Reply

neenesboutique @smallfishcrafts hiii Jen! Happy new year! wow this just made me hungry!!! This all looks so delicious!! 😋

Jan 16Reply

smallfishcrafts @ravenjess

Jan 16Reply

smallfishcrafts @jennyneff

Jan 18Reply

seeqers_closet you DEFINITELY need ur own cooking show...for real for real 😃🙌🏽

6 days agoReply

smallfishcrafts @seeqers_closet thank you!

6 days agoReply

smallfishcrafts @neenesboutique thank you and happy new year friend!

6 days agoReply

holidaygall Omg I'm hungry

5 days agoReply

smallfishcrafts @holidaygall 🤣 you’re welcome

5 days agoReply

smallfishcrafts Football Cheese Ball Mix 1 block of softened cream cheese, with your favorite ingredients and roll in more of your favorite ingredients! This recipe is so diverse. This one is cream cheese mixed with harissa, green onions, pecans, chopped spinach. Rolled in chopped pecans and bacon. Form into football, I used white cheddar to make laces. Put in fridge to firm up.

5 days agoReply

neenesboutique @holidaygall 🥰🥰🥰

5 days agoReply

smallfishcrafts @redemptionposh

5 days agoReply

smallfishcrafts @chicnycdeals

4 days agoReply

smallfishcrafts Papas Rellenas 1 INGREDIENTS Vegetable oil for frying 5 medium potatoes Filling: ¼ teaspoon salt 1 tablespoon olive oil 1 cup chopped tomato ⅓ cup chopped onion ⅓ cup chopped scallions 1 garlic clove minced ½ teaspoon ground cumin ½ teaspoon sazon Goya with azafran or Triguisar ¼ teaspoon salt ¼ teaspoon ground pepper ½ pound ground beef Batter: 1 egg ¼ cup all-purpose flour Pinch salt ½ tablespoon sazon Goya with azafran or Triguisar ¼ cup milk

3 days agoReply

smallfishcrafts Papas Rellenas 2 INSTRUCTIONS Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt. Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes. Drain the potatoes and mash with a fork or masher and set aside.

3 days agoReply

smallfishcrafts Papas Rellenas 3 Filling: In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool. To make the batter: In a medium bowl place all the batter ingredients and whisk until smooth and set aside.

3 days agoReply

smallfishcrafts Papas Rellenas 4 Using about 1/3 cup of potato , flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely. heat pot of oil, medium high. Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden. Remove from the oil using a slotted spoon and drain in a plate with paper towels.

3 days agoReply

smallfishcrafts Tiramisu 1 Ingredients 1 1/2 cups heavy whipping cream 8 ounce container mascarpone cheese ,room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 1/2 cups cold espresso , prepared 3 Tablespoons coffee flavored liqueur ,optional (Kahlua) 1 package Lady Fingers Cocoa powder for dusting the top

5 hours agoReply

smallfishcrafts Tiramisu 2 Instructions Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.

5 hours agoReply

smallfishcrafts Tiramisu 3 Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving. Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.

5 hours agoReply