Hi! I’m Zach!

Husband + Dad of 5 that loves to cook!

“Thank you to my wife and children for being the best taste testing crew I’ve ever seen, and always being honest about what you think of my food.”

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Got my dad an @blackstoneproducts griddle for his birthday and there’s no better way to break it in than with some buttermilk pancakes!

#griddle #blackstone #pancakes #family #familybreakfast

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Open post by thebateskitchen with ID 18078033949783000
Got my dad an @blackstoneproducts griddle for his birthday and there’s no better way to break it in than with some buttermilk pancakes! #griddle #blackstone #pancakes #family #familybreakfast

I love a good spaghetti, and this marinara sauce is my go-to! It’s rich, cozy and built from scratch with quality ingredients. And as an added bonus, makes the whole house smell so good! You and your kids are gonna love this one! Share this with someone who never can get enough pasta!

Ingredients
4 tbsp olive oil
1 small yellow onion, diced
2 shallots, minced
6-8 cloves garlic, minced or pressed (or mix in roasted garlic)
1/2 cup Merlot
2 cans (28 oz) San Marzano tomatoes (d.o.p)
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (or Calabrian chili paste)
1 tsp dried oregano
1 bay leaf
1 thyme sprig
2 Parmesan rinds
1 handful fresh basil, torn
2 tbsp butter
1/4 cup grated Parmesan (stirred in off heat)
1 to 2 tsp balsamic vinegar (optional)

Instructions
1. Heat olive oil in a large pot. Sauté onion and shallots until soft and golden.
2. Add garlic. Cook 30 seconds.
3. Add oregano and red pepper flakes. Toast 30 to 60 seconds.
4. Deglaze with Merlot. Simmer 3 to 4 minutes.
5. Add tomatoes (crushed by hand or pulsed), salt, pepper, bay leaf, thyme, and Parmesan rinds.
6. Simmer uncovered 35 to 45 minutes, stirring occasionally.
7. Remove herbs and rinds. Stir in butter, Parmesan, balsamic, and basil.
8. Blend if desired. Serve warm.

Toss it with pasta. Pour it over chicken parm. Freeze the rest.
This isn’t just dinner. It’s something they’ll ask for again.

#fallrecipes #marinara #spaghettisauce #weeknightdinner #comfortfood #italianamerican #dadcooks #realfood #cleaneating #spaghetti

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Open post by thebateskitchen with ID 18128211562457390
I love a good spaghetti, and this marinara sauce is my go-to! It’s rich, cozy and built from scratch with quality ingredients. And as an added bonus, makes the whole house smell so good! You and your kids are gonna love this one! Share this with someone who never can get enough pasta! Ingredients 4 tbsp olive oil 1 small yellow onion, diced 2 shallots, minced 6-8 cloves garlic, minced or pressed (or mix in roasted garlic) 1/2 cup Merlot 2 cans (28 oz) San Marzano tomatoes (d.o.p) 1 tsp sea salt 1/2 tsp black pepper 1/2 tsp red pepper flakes (or Calabrian chili paste) 1 tsp dried oregano 1 bay leaf 1 thyme sprig 2 Parmesan rinds 1 handful fresh basil, torn 2 tbsp butter 1/4 cup grated Parmesan (stirred in off heat) 1 to 2 tsp balsamic vinegar (optional) Instructions 1. Heat olive oil in a large pot. Sauté onion and shallots until soft and golden. 2. Add garlic. Cook 30 seconds. 3. Add oregano and red pepper flakes. Toast 30 to 60 seconds. 4. Deglaze with Merlot. Simmer 3 to 4 minutes. 5. Add tomatoes (crushed by hand or pulsed), salt, pepper, bay leaf, thyme, and Parmesan rinds. 6. Simmer uncovered 35 to 45 minutes, stirring occasionally. 7. Remove herbs and rinds. Stir in butter, Parmesan, balsamic, and basil. 8. Blend if desired. Serve warm. Toss it with pasta. Pour it over chicken parm. Freeze the rest. This isn’t just dinner. It’s something they’ll ask for again. #fallrecipes #marinara #spaghettisauce #weeknightdinner #comfortfood #italianamerican #dadcooks #realfood #cleaneating #spaghetti

I’m always looking for a reason to cook some good food and when @carlinbates98 told me she wanted pumpkin pancakes I knew what I needed to do! If someone in your life is a pumpkin lover, share this with them (or take a morning and throw this together!)

Recipe:
Dry Ingredients
• 4⅜ cups all-purpose flour (4 ⅓ cups is fine)
• 3½ tsp baking powder
• 2⅝ tsp baking soda (round to 2½ tsp)
• 1¾ tsp salt
• 1¾ tsp cinnamon
• 3½ tsp pumpkin pie spice
• Optional: ½ tsp nutmeg

Wet Ingredients
• 1¾ cups @libbyspumpkin pumpkin puree (blotted)
• 1 cup @dominosugar dark brown sugar
• 4 large eggs (separated)
• 5¼ cups buttermilk
• 7 tbsp melted @challengebutter butter (or neutral oil)
• 3½ tsp vanilla extract
• Optional: 3½ tsp maple syrup or molasses

Instructions
1. Place griddle on low heat.
2. Whisk together dry ingredients in a very large bowl.
3. In a second bowl, whisk pumpkin, brown sugar, egg yolks, buttermilk, oil, vanilla, and optional maple/molasses until smooth.
4. Fold wet into dry until just combined.
5. In another bowl, beat egg whites to soft peaks. Gently fold into batter.
6. Let rest 5–10 minutes.
7. Cook ¼ cup portions 3-4 minutes per side, lowering heat if browning too fast.

#pumpkin #pumpkinpancakes #griddle #blackstone #cookingwithkids #easyrecipe #easyrecipes #fallfood #pumpkinrecipes #fallrecipes @blackstoneproducts

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Open post by thebateskitchen with ID 18071874026037666
I’m always looking for a reason to cook some good food and when @carlinbates98 told me she wanted pumpkin pancakes I knew what I needed to do! If someone in your life is a pumpkin lover, share this with them (or take a morning and throw this together!) Recipe: Dry Ingredients • 4⅜ cups all-purpose flour (4 ⅓ cups is fine) • 3½ tsp baking powder • 2⅝ tsp baking soda (round to 2½ tsp) • 1¾ tsp salt • 1¾ tsp cinnamon • 3½ tsp pumpkin pie spice • Optional: ½ tsp nutmeg Wet Ingredients • 1¾ cups @libbyspumpkin pumpkin puree (blotted) • 1 cup @dominosugar dark brown sugar • 4 large eggs (separated) • 5¼ cups buttermilk • 7 tbsp melted @challengebutter butter (or neutral oil) • 3½ tsp vanilla extract • Optional: 3½ tsp maple syrup or molasses Instructions 1. Place griddle on low heat. 2. Whisk together dry ingredients in a very large bowl. 3. In a second bowl, whisk pumpkin, brown sugar, egg yolks, buttermilk, oil, vanilla, and optional maple/molasses until smooth. 4. Fold wet into dry until just combined. 5. In another bowl, beat egg whites to soft peaks. Gently fold into batter. 6. Let rest 5–10 minutes. 7. Cook ¼ cup portions 3-4 minutes per side, lowering heat if browning too fast. #pumpkin #pumpkinpancakes #griddle #blackstone #cookingwithkids #easyrecipe #easyrecipes #fallfood #pumpkinrecipes #fallrecipes @blackstoneproducts

There are few meals more comforting than a good pot roast… but the first time I made braised short ribs my wife was addicted, and now she will choose it almost every time.Slow cooked in red wine, fresh herbs, and rich beef broth, the meat turns fall-apart tender with a sauce that’s perfect over mashed potatoes. Our grocer doesn’t often have short ribs, so I learned I can cut up a chuck roast for almost the same thing and save a bit as well!

Braised Chuck Roast/beef short ribs
Ingredients:

• 1 tbsp @fourthandheart ghee (plus any fat trimmings)
• 3.5–4.5 lb beef chuck roast with good marbling
• 1 large onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 6 garlic cloves, minced
• 2 shallots, minced
• 2 tbsp tomato paste
• 1 1/2 tbsp @leaandperrins Worcestershire sauce
• 1 tbsp @greypoupon_us Dijon mustard
• 4 cups @kettleandfire beef broth
• 2 cups dry red wine, Cabernet Sauvignon or Merlot preferably (or replace with 2 extra cups beef broth + 1 tsp Dijon)
• Fresh rosemary & thyme
• Chives, for garnish

Instructions:
1. Season roast generously with salt and pepper.
2. Preheat Dutch oven over medium-high. Add ghee and sear roast 4–7 min per side until golden. Remove and set aside.
3. In the same pot, sauté onion, carrot, and celery 6–8 min until softened. Add garlic and shallots, cook 2–3 min.
4. Stir in tomato paste and Worcestershire; cook until paste darkens.
5. Deglaze with red wine, scraping up brown bits. Boil 1 min, then simmer 6–10 min until reduced by half.
6. Add beef broth and bring to a simmer. Return roast to pot, add rosemary and thyme.
7. Cover and braise in oven at 300°F for 4–5 hrs, or until tender and shredding easily.
8. Remove roast; strain cooking liquid and simmer 10 min to thicken.
9. Serve over mashed potatoes, ladle sauce on top, and garnish with chives.

#braisedbeef #comfortfood #dutchovenrecipes #slowcookedbeef #dinnerrecipe #dadcooks #homecooking #dinneridea #thebateskitchen #homecookin

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Open post by thebateskitchen with ID 18176698801338304
There are few meals more comforting than a good pot roast… but the first time I made braised short ribs my wife was addicted, and now she will choose it almost every time.Slow cooked in red wine, fresh herbs, and rich beef broth, the meat turns fall-apart tender with a sauce that’s perfect over mashed potatoes. Our grocer doesn’t often have short ribs, so I learned I can cut up a chuck roast for almost the same thing and save a bit as well! Braised Chuck Roast/beef short ribs Ingredients: • 1 tbsp @fourthandheart ghee (plus any fat trimmings) • 3.5–4.5 lb beef chuck roast with good marbling • 1 large onion, chopped • 3 carrots, chopped • 3 celery stalks, chopped • 6 garlic cloves, minced • 2 shallots, minced • 2 tbsp tomato paste • 1 1/2 tbsp @leaandperrins Worcestershire sauce • 1 tbsp @greypoupon_us Dijon mustard • 4 cups @kettleandfire beef broth • 2 cups dry red wine, Cabernet Sauvignon or Merlot preferably (or replace with 2 extra cups beef broth + 1 tsp Dijon) • Fresh rosemary & thyme • Chives, for garnish Instructions: 1. Season roast generously with salt and pepper. 2. Preheat Dutch oven over medium-high. Add ghee and sear roast 4–7 min per side until golden. Remove and set aside. 3. In the same pot, sauté onion, carrot, and celery 6–8 min until softened. Add garlic and shallots, cook 2–3 min. 4. Stir in tomato paste and Worcestershire; cook until paste darkens. 5. Deglaze with red wine, scraping up brown bits. Boil 1 min, then simmer 6–10 min until reduced by half. 6. Add beef broth and bring to a simmer. Return roast to pot, add rosemary and thyme. 7. Cover and braise in oven at 300°F for 4–5 hrs, or until tender and shredding easily. 8. Remove roast; strain cooking liquid and simmer 10 min to thicken. 9. Serve over mashed potatoes, ladle sauce on top, and garnish with chives. #braisedbeef #comfortfood #dutchovenrecipes #slowcookedbeef #dinnerrecipe #dadcooks #homecooking #dinneridea #thebateskitchen #homecookin
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My family's favorite bbq hands down. This is so easy, can be made in advance, and also works as a crock pot or stovetop meal. This will save for several days in the refrigerator and reheats even better. 1 3.5-4.5 lb chuck roast or 3-4 lbs of chicken. (If cooking chicken, skip the sear. I'm sure it would also work for pork but have never tried!) 2 14 oz cans tomatoes (diced or whole) 2 Tbsp butter 1 1/2 onion, diced 5-6 cloves of garlic 1 shallot optional 2-3 cups bbq sauce (I use homemade, 2 cups of sweet bbq sauce and 1 of vinegar bbq sauce) Salt Pepper Dijon mustard If oven braising preheat oven 300-325 F (Lower takes longer) Salt and pepper roast generously. Heat dutch oven or cast iron pan to smoke point (I use ghee but you can use any oil you prefer) and sear 3-4 minutes on each side. I reduce to medium heat or medium high heat after placing meat in pan to keep from burning the oil. Remove chuck roast, reduce to medium or medium low heat and add onion. cook for 2 minutes, add shallots, cook for until onions start to turn translucent. Add Garlic, Stir vegetables until you start smelling the garlic, about a minute. Add tomatoes and BBQ sauce. Bring to medium-medium high, uncovered and reduce liquid until it thickens, stirring frequently. Smother roast in dijon mustard (I also mix in paprika and chili powder) Place back into pot and cover. Place in oven and check at 3.5 hours. Meat should be tender and fall off easily with fork. If not, replace to oven and cook in hour increments. When finished cooking, meat will be the most tender if you refrigerate in its juices and reheat the next day, but it can be eaten right away when finished! Let me know what you think, or if you do something similar, what herbs and spices you use in your barbecue! Chapters: 23:46

My family's favorite bbq hands down. This is so easy, can be made in advance, and also works as a crock pot or stovetop meal. This will save for several days in the refrigerator and reheats even better.

1 3.5-4.5 lb chuck roast or 3-4 lbs of chicken. (If cooking chicken, skip the sear. I'm sure it would also work for pork but have never tried!)
2 14 oz cans tomatoes (diced or whole)
2 Tbsp butter
1 1/2 onion, diced
5-6 cloves of garlic
1 shallot optional
2-3 cups bbq sauce (I use homemade, 2 cups of sweet bbq sauce and 1 of vinegar bbq sauce)
Salt
Pepper
Dijon mustard

If oven braising preheat oven 300-325 F (Lower takes longer)
Salt and pepper roast generously.
Heat dutch oven or cast iron pan to smoke point (I use ghee but you can use any oil you prefer) and sear 3-4 minutes on each side. I reduce to medium heat or medium high heat after placing meat in pan to keep from burning the oil.
Remove chuck roast, reduce to medium or medium low heat and add onion. cook for 2 minutes, add shallots, cook for until onions start to turn translucent.

Add Garlic, Stir vegetables until you start smelling the garlic, about a minute.

Add tomatoes and BBQ sauce.

Bring to medium-medium high, uncovered and reduce liquid until it thickens, stirring frequently.
Smother roast in dijon mustard (I also mix in paprika and chili powder)

Place back into pot and cover.

Place in oven and check at 3.5 hours. Meat should be tender and fall off easily with fork. If not, replace to oven and cook in hour increments. When finished cooking, meat will be the most tender if you refrigerate in its juices and reheat the next day, but it can be eaten right away when finished!

Let me know what you think, or if you do something similar, what herbs and spices you use in your barbecue!

Chapters:

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One of our family favorites! This is a one pot dinner that comes together so well. I prefer with the lemon but Whitney prefers without, so we eat it both ways! The parmesan cream sauce is rich and flavorful. Adding the basil and lemon adds a vibrant, herbal touch, and will make your kitchen smell AMAZING as an added bonus. Thanks for watching! Ingredients: 3/4 cup flour 1/4 cup cornstarch 1 cup Parmesan (flour mixture) 1 cup Parmesan (cream mixture) 1 tsp garlic powder 2 Tsp kosher salt  1 tsp pepper 1 Tbsp of Italian seasoning optional (Optional 2 tsp lemon zest)  2 Tbsp olive oil 1 Tbsp butter 3 eggs 1/4 cup buttermilk 2.5 cup baby spinach 2/3 cup chicken broth 1 cup heavy whipping cream 1/4 cup fresh sliced basil (keep a small handful out for garnish after cooked)  On a large plate, combine: 3/4 c. flour with 1/4 c. cornstarch, 1 c. Parmesan, 1 tsp garlic powder, 1 Tbsp salt, 1 1/2 tsp pepper and 1Tbsp of Italian seasoning. (Optional: add 2 tsp lemon zest) Mix thoroughly. In a separate bowl combine three eggs, and 1/4 c. milk.  Pound 2 to 3 chicken breast to a uniform thickness 3/8-5/8”. Dip each breast in the egg wash, then dredge through the flour mixture. Set aside. In a large skillet or pan heat 2 Tbsp of olive oil over medium high heat (until shimmering).  Add chicken. Sear until golden (about 3 min)  Flip and repeat. Remove from pan, set aside.  Reduce heat to medium low, add 1 tablespoon butter, when butter is melting add two cloves of minced garlic. Cook right under one minute. Then add 2 1/2 c. of spinach and cook until wilted (approx 2 min). Add 2/3 c. of chicken broth and 1 c. Cream. Bring to simmer and leave for 3-4 minutes. Add 1 c. Parmesan and salt and pepper to taste. Return chicken to skillet. Optional: add 1 lemon, sliced into thin rounds. Stir slightly to combine. add 1/4 cup of thinly sliced basil (save a small amount for garnish after cooked if desired) Simmer covered until internal chicken temp reaches 165° F (approx 4-6 min.) Intro 0:00 Egg wash 0:26 Preparing the chicken 1:50 Shredding Parmesan 2:44 Chicken breading 3:40 Lemon, Garlic and Basil 7:18 Frying chicken 10:33 Making cream sauce 12:18 Adding back chicken and aromatics 16:40 Plating 18:01 Taste Test 18:34 19:35

One of our family favorites! This is a one pot dinner that comes together so well. I prefer with the lemon but Whitney prefers without, so we eat it both ways! The parmesan cream sauce is rich and flavorful. Adding the basil and lemon adds a vibrant, herbal touch, and will make your kitchen smell AMAZING as an added bonus.
Thanks for watching!

Ingredients:
3/4 cup flour
1/4 cup cornstarch
1 cup Parmesan (flour mixture)
1 cup Parmesan (cream mixture)
1 tsp garlic powder
2 Tsp kosher salt 
1 tsp pepper
1 Tbsp of Italian seasoning optional
(Optional 2 tsp lemon zest) 
2 Tbsp olive oil
1 Tbsp butter
3 eggs
1/4 cup buttermilk
2.5 cup baby spinach
2/3 cup chicken broth
1 cup heavy whipping cream
1/4 cup fresh sliced basil (keep a small handful out for garnish after cooked) 


On a large plate, combine: 3/4 c. flour with 1/4 c. cornstarch, 1 c. Parmesan, 1 tsp garlic powder, 1 Tbsp salt, 1 1/2 tsp pepper and 1Tbsp of Italian seasoning. (Optional: add 2 tsp lemon zest) Mix thoroughly.
In a separate bowl combine three eggs, and 1/4 c. milk. 
Pound 2 to 3 chicken breast to a uniform thickness 3/8-5/8”. Dip each breast in the egg wash, then dredge through the flour mixture. Set aside.
In a large skillet or pan heat 2 Tbsp of olive oil over medium high heat (until shimmering). 
Add chicken. Sear until golden (about 3 min) 
Flip and repeat. Remove from pan, set aside. 
Reduce heat to medium low, add 1 tablespoon butter, when butter is melting add two cloves of minced garlic. Cook right under one minute. Then add 2 1/2 c. of spinach and cook until wilted (approx 2 min).
Add 2/3 c. of chicken broth and 1 c. Cream.
Bring to simmer and leave for 3-4 minutes. Add 1 c. Parmesan and salt and pepper to taste. Return chicken to skillet. Optional: add 1 lemon, sliced into thin rounds. Stir slightly to combine. add 1/4 cup of thinly sliced basil (save a small amount for garnish after cooked if desired)

Simmer covered until internal chicken temp reaches 165° F (approx 4-6 min.)

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Egg wash 0:26
Preparing the chicken 1:50
Shredding Parmesan 2:44
Chicken breading 3:40
Lemon, Garlic and Basil 7:18
Frying chicken 10:33
Making cream sauce 12:18
Adding back chicken and aromatics 16:40
Plating 18:01
Taste Test 18:34

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