Favorite recipes from the Copy & Art family

You all know by now that we at Copy & Art love to eat. But we also love to cook! We’re sharing all of our favorite recipes with you, so you can try them out and tell us how much you love them. Tag us on Instagram or Facebook; we want to see all your food pics!

Please enjoy this mini cookbook, with recipes from members of the Copy & Art family.

Steph Kunkel: The original Kunkel berry-tastic smoothie

1 cup honey Greek yogurt (Trader Joe's brand preferred)

½ cup almond milk

1 cup strawberries, blueberries, and raspberries

1-2 bananas

½ tbsp of honey

1 scoop protein powder (optional)

  1. Put all ingredients in a blender and blend until smooth
  2. Enjoy!


Laura Kain: The world’s best chicken rice soup

2 cups cooked chicken, shredded

1 cup uncooked rice

8 cups chicken broth

4 medium carrots, sliced into rounds

1 fennel bulb, chopped

¼ cup lemon juice

3 tbsp fresh dill

Salt and pepper to taste

  1. Bring chicken broth to a boil, seasoned with salt and pepper
  2. Add veggies and rice and bring to a boil again; simmer until all cooked (8-10 minutes)
  3. Add chicken and simmer until heated thoroughly
  4. Remove from heat and add lemon juice and dill


Katherine Becher: Golden sweet cornbread

1 cup all-purpose flour

1 cup yellow cornmeal

⅔ cup white sugar

1 tsp salt

3 ½ tsp baking powder

1 egg

1 cup milk 

⅓ cup vegetable oil

  1. Preheat oven to 400 degrees and lightly grease a 9-inch cake pan
  2. Combine flour, cornmeal, sugar, salt, and baking powder
  3. Stir in egg, milk, and vegetable oil until well combined, and pour into the cake pan
  4. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean


Alissa Langone: the secret family gravy

Olive oil

Onion, sliced

Small piece of sausage, chicken, or beef

Splash of red wine vinegar or red wine

4 -6 cans tomato puree

Seasoning to taste:

Parsley

Basil

Salt

Pepper

Pinch red pepper flakes

  1. Coat the bottom of a large pot with olive oil, heat until smoking
  2. Sauté onion for a few seconds, then add meat
  3. Cook until meat and onions are brown and crispy, stirring occasionally
  4. Add splash of red wine vinegar or red wine, cover pot, and cook until evaporated
  5. Remove onions and add canned tomatoes and dry ingredients
  6. Bring to a boil and add meatballs if desired
  7. Turn heat down to low, almost simmer, stirring occasionally to avoid sticking and burning
  8. Simmer for 2 hours

NOTE: Use a wooden spoon to gently and slowly stir gravy. Be sure to stir to the very bottom of the pan to avoid sticking/burning

Christina Reyes: Nutritious and delicious baked asparagus

2 tbsp butter

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1 bunch asparagus

Salt and pepper to taste

  1. Preheat oven to 375 degrees
  2. Melt butter and mix with soy sauce and Worcestershire sauce
  3. Drizzle over asparagus in a small baking pan and bake for 10 minutes
  4. Sprinkle with salt and pepper to taste


Brett Kinkel: Classic German Goulash

2 lbs yellow onions (about 6-8 medium onions)

3 ½ tbsp clarified butter (regular butter will work as well)

2 lbs lean beef (veal or trimmed chuck is best)

3 cloves garlic

1 tsp caraway seeds

2 tsp dried marjoram

2 tbsp sweet paprika

2 tbsp tomato paste

3 tbsp red wine vinegar

1 ¾ cup beef broth

2 bay leaves

1 tsp kosher salt (plus more to taste)

¼ tsp ground black pepper (plus more to taste)

  1. Preheat oven to 350 degrees (if cooking in the oven rather than finishing on the stove)
  2. Peel and chop onions very finely. Set aside
  3. Heat the butter in a Dutch oven or oven-safe pot over medium heat. Add the onions and cook, stirring frequently, until golden brown, about 30 minutes
  4. In the meantime, trim the beef of any fat and sinew, then cut into 1-1 ½ inch pieces. Set aside
  5. Peel and chop the garlic, add caraway seeds and mince together
  6. Once the onions are ready, add beef broth, red wine vinegar, paprika, and the meat together with bay leaves, garlic, caraway seeds, marjoram, and tomato paste. Mix and bring to a gentle simmer.
  7. Turn the heat down to low, cover and let simmer on the stove top (or in the oven) until the onions have mostly disintegrated and the beef is tender, about 90 minutes to 2 hours.
  8. For a thicker consistency, cook uncovered or partially covered after 1 hour while frequently checking on the progress. Once the goulash is thick enough for your taste, cover and continue cooking until done
  9. Season with salt and pepper, remove the bay leaves and serve while hot


Kristen Semanchik: BBQ Pulled Chicken

1.5 lbs boneless, skinless chicken thighs

1 tbsp olive oil

1 cup ketchup

¼ cup dark brown sugar

1 tbsp Worcestershire sauce

1 tbsp cider vinegar

1 tbsp yellow mustard

1 tsp ground red pepper

½ tsp garlic salt

  1. Heat olive oil in a large skillet and brown chicken on each side, then transfer to a slow cooker
  2. In a bowl, stir together the remaining ingredients to make your BBQ sauce. Pour over chicken in slow cooker
  3. Cover and cook on high for 1 hour, then turn to low and cook for about 5 hours. Shred the chicken and enjoy with a side dish or in a sandwich


Brian Camporese: Bacon

That’s it, just bacon.

Annie Cohen: Quinoa Crusted Chicken

4 chicken breasts

1 cup flour

3 eggs

1 cup quinoa, cooked

Cooking spray

  1. Preheat oven to 425 degrees
  2. Bake cooked quinoa on a baking sheet for 15 minutes
  3. Coat the chicken breasts in flour, then in egg, and then quinoa
  4. Spread the chicken evenly on a baking sheet. Spray them with cooking spray to make them extra crispy
  5. Cook for 20 minutes until lightly golden


Grant Spaeth: The famous Spaeth cereal recipe

1 bowl of cereal (your choice) 

2-3 big glugs of milk

  1. Pour cereal FIRST
  2. Milk SECOND
  3. Eat
  4. Add more cereal to account for excess milk
  5. Repeat until full*

*Fullness may only last an hour, tops

Max Bixby: Nutella chocolate chip cookies because life is short

1 egg

1 ¼ cups all-purpose flour

¼ cup cocoa powder

¼ cup Nutella

½ tsp baking soda

¾ cup chocolate chips

¼ tsp salt

1 tsp vanilla

1 tbsp molasses

½ cup white sugar

1 stick butter, unsalted

  1. Preheat oven to 300 degrees
  2. Melt butter and combine with sugar and molasses
  3. Add egg and vanilla and mix well
  4. Combine flour, cocoa powder, baking soda and salt in a separate bowl
  5. Add to butter mixture until crumbly
  6. Add chocolate chips
  7. Place balls of cookie dough on a baking sheet and bake at 300 degrees for 7-10 min


Lori Derby: The secret family rum cake

I bet you all want the secret recipe to my family's moist rum cake, but I’ll never tell!

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