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🦈🪽🍑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
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76 Comments
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 😃🙌🏽
Jan 19Reply
smallfishcrafts
@seeqers_closet thank you!
Jan 20Reply
smallfishcrafts
@neenesboutique thank you and happy new year friend!
Jan 20Reply
holidaygall
Omg I'm hungry
Jan 20Reply
smallfishcrafts
@holidaygall 🤣 you’re welcome
Jan 20Reply
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.
Jan 20Reply
neenesboutique
@holidaygall 🥰🥰🥰
Jan 20Reply
smallfishcrafts
@redemptionposh
Jan 20Reply
smallfishcrafts
@chicnycdeals
Jan 22Reply
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
Jan 23Reply
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.
Jan 23Reply
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.
Jan 23Reply
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.
Jan 23Reply
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
Jan 25Reply
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.
Jan 25Reply
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.
Jan 25Reply
audrinafla
OMG!!!!!!!!!😀😀😀🥰🥰🥰
Jan 27Reply
audrinafla
Now that’s what I call a SPREAD!!
Jan 27Reply
smallfishcrafts
@audrinafla thank you, I cook live on the weekends while @mrshark413 is out in the wild live shopping for the show at estate sales and other cool spots! Hope you can join us
Jan 27Reply
smallfishcrafts
Sobre Barriga (Braised Skirt Steak) 1
1 skirt steak
2 cups diced tomatoes
1 cup diced carrot
1/2 cup diced celery
1 cup diced zucchini
1/2 cup diced red bell pepper
1 garlic clove diced
Salt, Pepper
Jan 27Reply
smallfishcrafts
Sobre Barriga (Braised Skirt Steak) 2
Season skirt steak on both sides with salt and pepper, using olive oil sear both sides, place in baking dish. In same pan, cook diced tomatoes until tender. Add in spices, bay leaf, triguisar or azafran. Add in other vegetables and cook until tender. Spread over skirt steak, add some wine and/or water, stock to the shoulders of the meat. Cover with foil and bake at 350 degrees for 3 hours.
You can change out spices to the flavor profile you prefer.
Jan 27Reply
audrinafla
@smallfishcrafts thank you I hope so too. I used to love too shop and source as they call it now lol I actually had a small brick brick and mortar store but anyway for the past few years I’ve had back issues that have gotten worse not better so I really don’t even wanna do a live show because it’s probably won’t work out but anyway I still really enjoy Poshmark and selling the bit that I do and buying and doing
Jan 27Reply
audrinafla
Some fun stuff like checking out people’s shows parties and your cooking show. My one daughter is definitely a foodie so she will totally be tuning in with me.!!! we enjoy good and delicious food and I’m not even just saying that your recipe seriously look delicious
Jan 27Reply
smallfishcrafts
@audrinafla thank you so much. I do rotate out the pics as we make different dishes and I have been trying to put the recipes in the comments. Enjoy and let me know if you have any questions!
Jan 27Reply
smallfishcrafts
@afleming076
Feb 01Reply
smallfishcrafts
@bakerscloset
Feb 01Reply
powmom
@mrshark413 great show today!!! Can’t wait to get my piece of Lenox.
Feb 01Reply
smallfishcrafts
@madisonleigh_2
Feb 02Reply
irishbird131
Thank you so much for typing these recipes for us!
Feb 08Reply
smallfishcrafts
@irishbird131 happy to! Hope you get the opportunity to try one
Feb 08Reply
smallfishcrafts
@sand_sun
Feb 09Reply
smallfishcrafts
@sassykw
Feb 12Reply
smallfishcrafts
@loveisthenewblk
Feb 19Reply
shop1_aholic
@smallfishcrafts Good morning. I know you have a lot on your plate (heehee), I would be forever grateful for your granola recipe. I’m buying groceries in the am and want to make sure I have everything. Have a fabulous day my friend!🥰🥰
Feb 23Reply
smallfishcrafts
Granola Recipe 1
4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 teaspoon fine-grain sea salt
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
Optional addins: coconut flakes, cinnamon, nuts, dried fruit
Feb 23Reply
smallfishcrafts
Granola Recipe 2
Instructions
* Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
* In a large mixing bowl, combine the oats, salt and your favorite addins (nuts, seeds, dried fruit, cinnamon) Stir to blend.
* Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Feb 23Reply
smallfishcrafts
Granola Recipe 3
* Bake until lightly golden, about 21 to 24 minutes, stirring halfway.
* Let the granola cool completely, undisturbed. Will continue to crisp as it cools. (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
* Store the granola in an airtight container at room temperature for 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
Feb 23Reply
smallfishcrafts
@shop1_aholic good morning friend, recipe added 😊
Feb 23Reply
smallfishcrafts
@saxthriftavenue
Feb 23Reply
shop1_aholic
@smallfishcrafts Thank you so much!
Feb 24Reply
smallfishcrafts
@shop1_aholic you’re welcome, would love to hear how your granola turns out! 😊
Feb 24Reply
slay4paws
Yes did I miss the empanadas recipe in comments all look so good or is on I space Gram
Feb 24Reply
smallfishcrafts
@tdtgarnett
Feb 25Reply
smallfishcrafts
@aprilshu
Feb 28Reply
smallfishcrafts
@bascalcat
Feb 28Reply
smallfishcrafts
@k_b_boutique
Feb 28Reply
smallfishcrafts
Cheese - Its 1
Ingredients
2⅔ cups (8 oz/225 g) extra-sharp yellow cheddar cheese, shredded
1 cup (5 oz/142 g) all-purpose flour
¼ teaspoon salt
¼ cup (2 oz/57 g) butter, cold and diced
2 tablespoons ice water
Mar 01Reply
smallfishcrafts
Cheese - Its 2
Instructions
In the bowl of a food processor, combine the cheese, flour, and salt and process for 10 to 15 seconds, until the mixture is finely ground.
Pulse in the butter until crumbly, then pulse in the water until the mixture just starts to come together.
Transfer to a bowl, then knead briefly, just until a dough is formed. Divide the dough in half, then cover with plastic wrap and refrigerate until chilled, about 1 hour.
Mar 01Reply
smallfishcrafts
Cheese - Its 3
When ready to bake, preheat the oven to 375°F (190°C) and have 2 baking sheets set aside.
On a piece of floured parchment paper big enough to fit into the baking sheet, roll out one half of the dough into roughly a 9x11-inch (23x28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares. Trim any jagged edges if you wish to have perfect squares.
Mar 01Reply
smallfishcrafts
Cheese - Its 4
Transfer the paper with the dough to a baking sheet and spread the squares of dough evenly apart. Using the flat end of a wooden skewer, poke a hole in the center of each square.
Bake for 12 - 15 minutes, until the crackers are puffed and golden brown. Let cool while you repeat with the remaining dough.
Store in an airtight container at room temperature for up to 1 week.
Mar 01Reply
sassykw
@katherinesmacon here is the cooking flyer
Mar 03Reply
lisalisa1202
Hi Jennifer... can I get that choc chip cookie recipe,,,the one with vanilla pudding? Thanks so much
6 days agoReply
smallfishcrafts
Not Yo Mama Chocolate Chip Cookies 1
Ingredients
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
add nuts and other things you like
5 days agoReply
smallfishcrafts
Not Yo Mama Chocolate Chip Cookies 2
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract.
In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
5 days agoReply
smallfishcrafts
Not Yo Mama Chocolate Chip Cookies 3
Drop cookie dough by rounded tablespoons onto prepared baking sheet.
Bake for 10-12 minutes, or until slight golden and set around the edges. The centers should still be soft. Remove cookies from oven. You can sprinkle the cookies with flaky sea salt, if desired. Let the cookies cool on baking sheet for a few minutes. Transfer to a cooling rack and cool completely.
5 days agoReply
smallfishcrafts
@lisalisa1202 here you go friend!
5 days agoReply
holidaygall
😲
4 days agoReply
smallfishcrafts
@hollyhenders988
4 days agoReply
celestegeorge
Yum! Please come to my house to cook & bake. 🤩😉 Celeste
4 days agoReply
smallfishcrafts
@hollyhenders988
4 days agoReply
lisalisa1202
@smallfishcrafts Thanks so much..can't wait to try!!
3 days agoReply
smallfishcrafts
@jennyneff
3 hours agoReply
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