The Mod Cookbook by Rickey Jones

the mod cookbook

Rickey Jones

The Mod prep is a fashion, inspiration, and lifestyle blog curated by rickey jones. rickey is a senior fashion merchandising and apparel design Student At Georgia

Southern Univeristy. Growing up in a home with a mother who cooked everyday, rickey often finds joy in food because of the memories he has around the dinner table with friends, family, and more. the mod cookďż˝ book was inspiried by the blog to give people just a little taste into how rickey lives a mod life through his cuisine. hope you enjoy!

breakfast

Sausage Balls Breakfast

From Food.com Total Prep Time 20 Minutes Total Cook Time 30 Minutes

Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer). TS

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Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan. Bake at 375°F for about 25 minutes. Once they are cool, they can be sorted into individual zip bags and frozen for a graband-go breakfast. NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.

2lbs bulk pork sausage 1lb ground beef 3 eggs 2 tables spoons diced onion flakes ½teaspoon black petter ½ lb sharp cheddar cheese, shredded

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Breakfast Strata Breakfast

From Food.com Total Prep Time 30 minutes Total Cook Time 1 Hour 30 minuts

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In a skillet, cook bacon until done. Remove bacon from skillet, leaving drippings in the pan. Add ham and onion to skillet. Cook and stir until onion is tender. Drain grease from ham and onion. In a bowl, combine bacon, ham, and onion. In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order. Top with all of the bacon mixture. 1 lb sliced Repeat another layer of bread, potatoes, and bacon, cut into cheese. Â˝ inch pieces In a bowl, beat the eggs. 2 cups chopped Add milk, Worcestershire sauce, mustard, salt, cooked ham and pepper to the eggs. 1 small onion, chopped Pour over all in the baking dish. 8 -10 slices white bread, Cover and refrigerate overnight. cubed Remove from the refrigerator 30 minutes 2 cups cubed cooked pobefore baking. tatoes Bake, uncovered, at 325 degrees for 3 cups shredded cheddar 65-70 minutes or until a knife insertcheese (12 oz) ed near the 8 eggs center 3 cups milk comes 1 tablespoon Worcestershire sauce out 1 teaspoon dry mustard clean. salt and pepper

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French Toast Breakfast

From Foodnetwork.com Total Prep Time Total Cook Time

In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.

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In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 tablespoons sugar 4 tablespoons butter 4 eggs ¼ cup milk ½ teaspoon vanilla extract 8 slices challah, brioche, or white bread ½ cup maple syrup, warmed

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scratch biscuits Breakfast

From pauladeen.com Total Prep Time 10 Minutes Total Cook Time 12 Minutes

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

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In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Preheat oven to 425Â°F.

Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt 8 tablespoons butter, cubed 1 tablespoon baking powder Âž cup milk, (more or less if needed)

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BLueberry muffins Breakfast

From pauladeen.com Total Prep Time 15 Minutes Total Cook Time 25 Minutes

Preheat oven to 350°.

Line a 12 cup muffin tin with paper liners and set aside.

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In a large mixing bowl, beat butter and 1 ¼ cups sugar until fluffy and pale in color. Add in eggs one at a time, beating well after each addition. In a separate mixing bowl, sift together flour, baking powder and salt. Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix.

½ cup butter, room temperature 1 ¼ cups sugar, plus 2 teaspoons, divided 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup milk 2 ½ cups fresh blueberries

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Gently fold in the fresh blueberries. Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar. Bake for 25-30 minutes or until puffy and golden brown.

lunch

Spanish artichoke Dip Lunch From Food.com Total Prep Time 30 Minutes Total Cook Time N/A

Preheat oven to 375°F.

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Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with crackers or toasted bread.

2 cups parmesan cheese 1 (10 ounce) box frozen chopped spinach, thawed 1 (14 ounce) can artichoke hearts, drained and chopped ⅔ cup sour cream 1 cup cream cheese ⅓ cup mayonnaise 2 teaspoons garlic, minced

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seafood risotto lunch

From Food.com Total Prep Time 20 Minutes Total Cook Time 1 Hour

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Heat wine and broth in large heavy saucepan to boiling. Add mussels, cover pan, and cook just until mussels open, about 4 minutes. Remove mussels to bowl with slotted spoon and let cool. Remove mussels from shells and discard shells. Meanwhile, reduce heat under saucepan and add shrimp shells to broth. Simmer covered 15 minutes. Strain through sieve lined with several layers of cheesecloth. Measure broth and add enough wine and water to measure 4 cups. Transfer to saucepan and keep hot over very low heat. Heat 2 TB. butter and the oil in large 1 cup dry white saucepan over low heat. When butwine (or as ter foams, stir in onion and cook needed) until tender and golden, about 15 minutes. Add rice to onion, in1 cup chicken crease heat to medium, and cook, stirirng constantly, until edges broth, preferably of grains are transparent, about 5 minutes. homemade Pour enough broth into rice to cover by ¼ inch. Adjusting heat 1 lb mussels, scrubbed, to maintain a lively simmer (not steady boil), simmer, stirring bearded constantly, until liquid is absorbed and you can see bottom 8 ounces medium shrimp, of pan as you stir, about 5 minutes. peeled, deveined (reserve Add more broth to cover rice by ¼ inch and continue shells) to simmer, stirring constantly, until liquid is absorbed. 4 ounces sea scallops, halved Repeat adding broth and simmering until rice is ten4 tablespoons unsalted butter der but still slightly firm at the center; add shrimp 2 tablespoons olive oil and scallops after 15 minutes of cooking (it should 1 medium onion, cut into ¼-inch take about 20 minutes from time first liquid is dice added). Season to taste and with salt and pep1 ⅔ cups italian short-grain rice (such as per halfway through cooking. Arborio or Tesori) Stir enough of the remaining broth mixture salt & freshly ground black pepper into risotto to make it creamy. Remove ¼ cup fresh parsley leaves from heat and stir in mussels, remaining ¼ cup freshly grated parmesan cheesee butter, the parsley, and cheese. Taste and adjust seasonings. Serve hot.

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buffalo chicken salad Lunch From Food.com Total Prep Time 10 Minutes Total Cook Time 8 Minutes

Preheat a skillet over medium-high heat.

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Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more. T oss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

2 romaine lettuce hearts, chopped 1 cup shredded carrot 2 celery ribs, chopped ½ cup ranch dressing ½ cup blue cheese, crumbles 1 lb chicken breast, cut into bite size pieces 1 tablespoon vegetable oil 2 tablespoons butter salt and black pepper ¼ cup hot sauce

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Oriental Chicken Salad with Crunchy ramen noodles lunch

From Food.com Total Prep Time 20 Minutes Total Cook Time 5 Minutes

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Prepare dressing and set aside. Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil. Once noodles have begun to slightly brown, add slivered almonds. If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns. Once the ramen noodles have turned a dark golden brown, remove from heat and set aside. 2 -3 cups chopped cooked chicken Combine cabbage, green onions, chicken and sunflower breasts (depending on seeds in a large bowl. the amount of chicken Add the ramen/almond mixture and stir well. you like) 1 head cabbage, shredded Add dressing and stir to coat. or chopped I generally prepare the dressing right before serv1 bunch green onion, finely ing. chopped (or to taste) 2 (2 ½ ounce) packages slivered If it sits in the refrigerator too long, it gets very almonds thick and won’t remix well. 3 tablespoons sunflower seeds Also, this amount of dressing is just the right 2 packages Top Ramen noodles or 2 amount to give the salad a good coating. packages other ramen-type soup 3 tablespoons oil If you are one of those who likes more dressing, I would recommend making ½ Dressing batch of extra dressing. ¾ cup vegetable oil or ¾ cup canola oil 4 ½ tablespoons seasoned rice vinegar If you plan on eating this left over, 4 ½ tablespoons sugar keep in mind that the noodles will 2 teaspoons salt not stay crunchy. 1 teaspoon pepper

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GRilled Citrus Salmon with asparagus Lunch From buzzfeed.com Total Prep Time 15 Minutes Total Cook Time 20 Minutes

1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig. 2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour. 3. Preheat only half of the grill to medium-high heat for indirect grilling. 4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom. 5. Bend each piece of asparagus until the woody end snaps off and discard it. 6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill 2 salmon fillets where the burners are not Âź cup olive oil on). 7. Lay salmon on top of Salt, to taste the lemon slices and Pepper, to taste top with a sprig of 3 lemons (1 juiced, 2 rosemary on each sliced) fillet. 2 cloves garlic, minced 8. Close the cover and grill for 20 3 sprigs rosemary (1 for marminutes. inade, 2 for grilling) 9. Place the 1 sprig thyme asparagus 1 pound asparagus spears on the grill and brush with Garnish: olive oil. Grill for 5 additional minutes. Parsley 10. Enjoy!

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dinner

Sun roasted tomato chicken florentine pasta Dinner

From pinchofyum.com Total Prep Time N/A Total Cook Time 30 Minutes

Cook the pasta according to package directions. Drain and set aside.

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Heat the butter in a skillet over medium high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through. Drain the oil from the sun dried

8 ounces ziti tomatoes. Chop into smaller pieces or other pasta if you want. Add them to the pan 1 tablespoon with the garlic and sauté for a butter few minutes, until fragrant. You 1 lb. chicken, cut into bite sized pieces will probably still get some of 1 tablespoon all purthe oil from the sun dried pose seasoning mix for tomatoes - that’s okay. the chicken 1/4 teaspoon cayenne Add the half and half, milk, chicken broth, and Moz1 7-ounce jar DeLallo sun zarella cheese. Stir until the sauce is smooth and dried tomatoes, drained bubbly and the cheese is melted. It should start 3 cloves garlic to thicken up slightly. ½ cup half and half 1 ½ cups whole milk Coupons Stir in the cooked pasta and spinach - the ½ cup chicken broth 1 ½ cups Mozzarella cheese spinach will start to cook down almost ½ teaspoon salt immediately. If needed, add extra water 2 cups spinach or broth or milk to the sauce to thin it

out, or add more cheese to thicken slightly.

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sriracha teriyaki meatball bowls Dinner From bakerbynature.com Total Prep Time 15 Minutes Total Cook Time 15 Minutes

For the meatballs:

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For 1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside. the Heat 3 tablespoons of oil in a large skillet over medium heat. Allow the oil to simmer (you want it very meathot) while you prepare the meatballs. balls: 2. In a large bowl combine ground turkey meat, garlic, egg, cilantro, sriracha, soy, ginger, scallion, 1 pound ground pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be turkey meat very moist but still hold its shape when rolled into meatballs. 3 garlic 3 .Scoop one heaping tablespoon sized round of meat into your palm and roll it into a small cloves, minced ball; repeat until all meat has been rolled into meatballs. 1 large egg 2 teaspoons fresh 4. Fry meatballs in batches in the hot oil, 1-2 minutes on each side; or just until lightly cilantro, chopped browned. 1 tablespoon sriracha 5. Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have sauce been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or 1 teaspoon soy sauce 3 teaspoons fresh ginger, until they’re cooked though. grated 6. While the meatballs bake, make your sriracha teriyaki! 1 scallion, white part only, 7. In a small saucepan combine the soy sauce, honey, ½ cup of the water, minced sesame oil, sriracha sauce, and ginger. Heat over a medium-low flame and 1 cup whole wheat panko bread crumbs stir constantly until the honey is dissolved; about 3 minutes.. ½ teaspoon ground black pepper In a small dish combine the cornstarch with the remaining 3 tablespoons ½ cup lukewarm water of water, then pour it 3 tablespoons oil (olive, vegetable, into the glaze, stir well to combine. canola) for frying For the Sriracha Teriyaki: 8. Increase the heat to medium high. Cook the sauce, stirring ½ cup low sodium soy sauce constantly, just until thickened. This should only take 2 minutes. ⅓ cup raw honey 9.Once it’s thickened remove from heat and stir in sesame ½ cup + 3 tablespoons water, divided seeds. 1 tablespoon toasted sesame oil 2 tablespoons Sriracha sauce 10. At this point the meatballs should be ready to come 2 teaspoons fresh ginger, grated out of the oven! Transfer them from the baking sheet 2 ½ teaspoons cornstarch straight into the pot with the sauce; stir to coat. 2 tablespoons sesame seeds Assembly: For the rice: 2 cups instant brown rice, cooked according to package 11. Place ½ cup of rice in each bowl. Top with a few instructions meatballs, a sprinkle of sesame seeds, and some Scallions, for sprinkling chopped scallions! Enjoy!

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THAI SHRIMP SOUP Dinner

From damndelicious.net Total Prep Time Total Cook Time

In a large saucepan of 1 Â˝ cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, 1 cup stirring occasionally, until tender, about 3-4 minutes. Stir in uncooked basmati rice ginger until fragrant, about 1 minute. 2 tablespoons Whisk in curry paste until well combined, about 1 minute. unsalted butter Gradually whisk in coconut milk and vegetable stock, 1 pound medium shrimp, peeled and and cook, whisking constantly, until incorporated, deveined about 1-2 minutes. Kosher salt and freshly Bring to a boil; reduce heat and simmer until ground black pepper, to taste slightly thickened, about 2 cloves garlic, minced 8-10 minutes. 1 onion, diced Stir in rice, shrimp, 1 red bell pepper, diced 1 tablespoon freshly grated lime juice and cilanginger tro. 2 tablespoon red curry paste Serve immedi2 (12-ounce) cans unsweetened coconut milk ately.

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4 cups vegetable stock Juice of 1 lime 2 tablespoons chopped fresh cilantro leaves

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Chorizo roasted red pepper spinach gnocchi Dinner

From nutmegnanny.com Total Prep Time 10 Minutes Total Cook Time 10 Minutes

Add the roasted red peppers, onions and salt.

In a large skillet set over medium high heat, brown chorizo and break it up with a wooden spoon.

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Bring a pot of water to boil. Add in the gnocchi and cook it per the instructions on the packages.

Cook until the onions have softened, about 5-7 minutes. 16 ounces potato gnocchi ½ pound fresh chorizo, casing removed ¾ cup chopped, jarred roasted red peppers 1 small onion, chopped ½ teaspoon kosher salt 3 cups loosely packed baby spinach

Add the baby spinach and toss until leaves have wilted. Drain and add gnocchi and toss everything to incorporate.

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Lemon Herb Chicken and rice Dinner From lecremedelacrumb.com Total Prep Time 5 Minutes Total Cook Time 25 Minutes

Melt butter over medium heat in a large skillet or pan (one that has a lid). Season chicken with salt and pepper to taste, and Italian seasoning. Brown chicken in the butter for 1-2 minutes on each side. (Chicken shouldnâ&#x20AC;&#x2122;t be cooked through at this point) Transfer chicken to a plate.

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Add rice, chicken broth, lemon juice, and remaining Italian seasoning to the pan (no need to clean it first). Place chicken on top, then cover and simmer over medium-low heat for 20-25 minutes until liquid is dissolved.

for the chicken Garnish with fresh 4 boneless parsley or cilantro if skinless chicken desired and lembreasts on wedges for 2 tablespoons butter squeezing. Serve salt and pepper to immediately. taste 2 teaspoons Italian seasoning for the rice 1 cup uncooked rice (white or brown) 2 Âź cups chicken broth (I used low sodium) juice of 1 lemon 1 teaspoon Italian seasoning

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peanut butter-stuffed cookie Dessert From buzzfeed.com Total Prep Time 5 Minutes Total Cook Time 25 Minutes

1. Preheat oven to 350˚F/180˚C. 2. In a bowl, whisk together flour, baking soda, and salt. Set aside. 3. In another bowl, beat softened butter, sugar, and brown sugar until creamy. 4. Add vanilla extract and egg, and beat until combined. 5. Add the flour mixture and stir until all of the flour is incorporated. 6. Pour in the chocolate chips, and stir. 7. Pour ½ of the cookie dough into a greased oven-proof skillet and press it into the pan. 8. Spread peanut butter over the dough and top with the other half of the cookie dough. Press the dough so it covers the peanut butter. 9. Bake for 35-40 minutes or until the edges are golden brown (baking times & temperatures may 2 cups flour vary). 1 teaspoon baking 10. Cut into slices and serve warm with ice soda cream. ½ teaspoon salt 11. Enjoy! ¾ cup butter, softened ½ cup sugar ¾ cup brown sugar 2 teaspoons vanilla extract 1 egg 1 cup chocolate chips ½ cup peanut butter Ice cream

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Cinnnamon sugar pretzel bites Dessert From buzzfeed.com Total Prep Time 10 Minutes Total Cook Time 40 Minutes

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Dissolve yeast in warm water in a large bowl. Stir together minute until mostly combined. Add salt, sugar, butter and stir to combine. Add flour, 1 cup at a time, until dough is thick and no longer sticky. Poke dough with finger. It should bounce back. Flour a surface and knead dough for 3 minutes until it forms a smooth ball. Place dough in a lightly oiled bowl, cover and let Servings: 24 rest for 30 minutes. bites Preheat oven to 425ºF/ 220ºC. For the bites: Bring 9 cups of water to a boil and add ? cup 2 ½ cups warm of baking soda. water Pull bite sized pieces from large dough 2 ¼ teaspoons inball and drop into the baking soda bath. stant yeast (1 packet) Boil 25 seconds. 1 teaspoon salt Remove dough bites from baking 2 tablespoon melted soda bath and place on a well oiled butter baking sheet 1 tablespoon brown sugar Beat together your eggs and brush over each pretzel 4 cups flour bite. 3 eggs Place in oven and bake 15 minutes or until pretzel tops For the baking soda bath: are golden brown 9 cups of water Combine sugar and cinnamon in a small bowl. ½ cup baking soda Dip each pretzel bite into melted butter then roll For the cinnamon sugar coating: in cinnamon sugar mixture. ¼ cup melted butter To make the cream cheese dip, combine butter ¾ cup sugar and cream cheese and blend until smooth. 3 teaspoons cinnamon Add powdered sugar and vanilla and stir. For the cream cheese dip (optional): Enjoy! 4 ounces cream cheese, room temperature ¼ cup butter, room temperature ½ teaspoon vanilla extract 1 ½ cups powdered sugar

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Cookie Dough cheesecake Dessert From buzzfeed.com Total Prep Time 10 Minutes Total Cook Time 60 Minutes

Preheat oven to 350Â°F/180Â°C.

Press a package of pre-made cookie dough into a springform pan.

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In a bowl, mix the cream cheese and sugar until fluffy. Add sour cream and vanilla and mix. Add the eggs, one at a time, mixing thoroughly after each one.

1 package prePour into springform pan. *Optional* drop half teamade cookie spoonfuls of cookie dough on top of the cheesecake dough *optional* batter. extra for topping 3 8-oz packages of Bake for one hour, cool completely, then refrigcream cheese, softerate overnight. ened 1 cup granulated sugar 1 cup sour cream 1/2 tsp vanilla extract 3 eggs

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Apple pie bake Dessert

From buzzfeed.com Total Prep Time 15 Minutes Total Cook Time 30 Minutes

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Cut the cinnamon roll dough into 3 even strips, then cut those strip in 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.

Preheat oven to 375°C.

Serves 4–6 2 packs In a pan over medium heat, combine butter, apples, and brown cinnamon sugar, cooking until sugar starts to caramelize, about 10 minutes. roll dough Remove from heat. with icing 4 eggs Sprinkle the cinnamon roll dough pieces evenly in a 9x9 ½ cup milk baking tray. Pour the egg mixture on top, followed by the 1 tablespoon cinapples. Drizzle the renamon served icing on top. 1 teaspoon vanilla extract Bake for 25–30 min2 tablespoons butter utes, until golden brown. Serve with 2 granny smith apples, ice cream! diced 1 cup brown sugar, packed Vanilla ice cream In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.

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chocolate caramel pretzel pinwheels Dessert

From buzzfeed.com Total Prep Time 15 Minutes Total Cook Time 30 Minutes

Preheat oven to 300˚F/150˚C. Combine cereal and crushed pretzels in a large bowl. In another large bowl, melt marshmallows and butter in the microwave for one minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!) Combine cereal, pretzels and melted marshmallows, and mix well. Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!) Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture. Roll out with a rolling pin into a thin 3 cups layer. Remove the top layer of parchment paper and evenly cushed pretzels spread caramel over the marshmallow mixture. Pour choc2 cups crispy rice olate chips over the caramel. cereal Bake for two minutes, or until chocolate chips spread 10 ounces easily across the caramel. Carefully & tightly roll it marshmallows up longways, peeling back the parchment paper ¼ cup butter as you go. Cover in plastic wrap & chill for two to 13 ounces spreadable three hours, or until it has firmed up nicely. Recaramel move plastic wrap and parchment paper, and 11 ½ ounces semi-sweet cut in one inch chocolate chips slices. Serve & enjoy! Non-stick cooking spray

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the mod cookbook RICKEY JONES