We have updated Night Owls That Cook. We went in and fixed the mistakes that we were aware of.
When publishing we didn't realize that Microsoft Word kept changing the page size of the cookbook, Amazon had the restrictions of 6 by 9 page size for paperback and Word kept changing it back to the 8.5 by 11. That is why the indexing was messed up.
Thank you to everyone who purchased the first version of this book that had the mistakes.
Our new cookbook is out now! Listed below are the links for where you can get the book.
We will soon be going through the cookbook this month to fix the errors we know exist. If you find any please let us know. A post will be made when they are fixed and the book updated on all selling platforms.
We are working hard on making recipes for our next 2 cookbooks. Thank you all for your patience! We appreciate everyone greatly.
Jessica and I just want to thank all the family, friends, new friends and everyone else who has bought our cookbook! You don't know how happy you all have made us!
Thank you again,
Jessica and Dacia
1 hamburger
patty
½ teaspoon
garlic and herb seasoning
1 soft roll,
split
2 slices
white American cheese
6 spinach
leaves
1/8 cup of
onion straws
Preheat
grill.
Season both
sides of the patty with the garlic and herb seasoning.
Place on
preheated grill and grill to your desired doneness, about 6 to 10 minutes. Remember
all grills are different so adjust time accordingly.
Remove patty
onto paper towel lined plate.
Preheat your
panini press.
Place one
slice of cheese onto bottom roll.
Add the
patty on top of the cheese.
Place the
other slice of cheese on top of the patty.
Place the
top roll on the cheese.
Press in the
panini press until the cheese is melted about 2 to 3 minutes. Again panini
grills are all different so adjust time accordingly.
Place panini
onto plate.
Take off the
top roll off and add the spinach and onion straws.
Serve with
your choice of condiments.
Makes one
serving.
We have made our very first cookbook!
Cover done by our lovely friend Mason Seay. Her Twitch channel: Masecreative
Links for where it is sold:
2 skinless and boneless chicken breast,
4 tablespoons BBQ sauce, divided
1/4 cup pepper jack cheese, divided
1/4 cup Cheddar cheese, divided
1 tablespoon of extra virgin olive oil
1 small red onion, sliced into thin strips
11/2 teaspoons Creole seasoning, divided
2 flatbreads
Heat oven to 400 degrees.
Line a pan with foil and place the chicken breasts on the foil.
Season with 1/2 teaspoon of Creole seasoning on top of each breast.
Roast for 15 to 20 minutes or until it reaches 165 on thermometer and juices run clear.
While the chicken is cooking make the caramelized onions.
Place the extra virgin olive oil into a sauté pan over medium high heat.
When the oil has heated up add the onions.
Sprinkle the last 1/2 teaspoon of Creole seasoning over the top of the onions.
Cook until the onions are soft and caramel colored.
Place chicken on a cutting board and cut into slices.
Replace the chicken foil with a new piece of foil on the pan.
To assemble the pizza, place the flatbread on the foil lined pan.
Slather 2 tablespoons BBQ sauce over each flatbread.
Divide the chicken between both flatbreads.
Sprinkle each flat bread with half of each cheese.
Top with the caramelized onions.
Place in the oven to heat through and melt the cheeses about 15 minutes.
Remove from oven and serve.
Makes 2 servings
Note* To make the pizza crispy place directly on the oven rack to bake.
