She's Got The Cooks

She's Got The Cooks Recipe developer, Foodie, Gardening & Content Creator. Blackstone Products Griddle Crew 🔥

09/02/2026

**My Favorite Blackstone Tacos!** 🔥🌮

I grew tomatillos this year for one reason... fresh salsa anytime I want it! And this roasted salsa verde takes these crispy cheesy tacos to the next level.

Seasoned ground beef, melty Chihuahua cheese, and corn tortillas crisped in oil until golden and crunchy. Top them with homemade salsa verde and sour cream, and you've got taco perfection.

**Roasted Salsa Verde Recipe:**
✅ 8-15 tomatillos, husked and washed
✅ 1-2 serrano peppers
✅ 1 dried New Mexico chile, deseeded
✅ 1 large onion slice
✅ ¼ green bell pepper
✅ 2 garlic cloves
✅ 1 handful cilantro
✅ ½ cup water
✅ ½ tsp cumin
✅ 1 tsp chicken bouillon
✅ Salt & pepper to taste

Roast the tomatillos, peppers, onion, bell pepper, and garlic until nicely charred. Blend with the remaining ingredients until smooth and enjoy!

Who else could eat tacos every day? 🌮😋

Blackstone Products

08/27/2026

Think you can't get crispy General Tso's Chicken on a Blackstone Products griddle? Think again. The secret is a velveting marinade, a heavy cornstarch coating, and a shallow-fry oil pool right on the griddle. The result is crunchy, golden chicken coated in a sticky sweet-and-spicy glaze that's every bit as good as your favorite takeout spot.

🌟Recipe
Prep:20 Minutes
Cook:10 Minutes
Serves:4

Chicken & Marinade
- 2 lbs boneless skinless chicken thighs or chicken breasts, cubed
- 1 tbsp low-sodium soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp baking soda
- 1 large egg white

Crispy Coating
- ¾ cup + 1 tbsp cornstarch
- ¼ cup + 2 tbsp all-purpose flour
- ⅝ tsp salt
- High-smoke-point oil for shallow frying

General Tso's Sauce
- ½ cup + 2 tbsp chicken broth
- ½ cup + 2 tbsp low-sodium soy sauce
- ¼ cup + 1 tbsp rice vinegar
- 3 tbsp hoisin sauce
- ½ cup + 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp ginger powder
- 4 cloves garlic, minced
- 8-10 dried Chinese red chiles

Garnish
- 2 tbsp toasted sesame seeds
- 3 green onions, sliced thin
- Steamed broccoli (optional)
- Jasmine rice (optional)

Instructions

1️⃣ Marinate the chicken with soy sauce, Shaoxing wine, baking soda, and egg white for 15 minutes.

2️⃣ Whisk together chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and ginger powder. Set aside.

3️⃣ Combine cornstarch, flour, and salt. Coat chicken until every piece is heavily covered.

4️⃣ Set up a two-zone griddle:
- Hot Zone: 400°F
- Cool Zone: 300°F

5️⃣ Create a shallow pool of oil on the hot side. Lay the chicken in a single layer and fry undisturbed for 3-4 minutes before flipping. Cook another 3 minutes until crispy and golden.

🔥 **This is the trick to crispy General Tso's on a griddle:** Don't constantly move the chic

Let it sit in the shallow oil pool long enough to build a crust before flipping.

6️⃣ Move chicken to the cooler side.

7️⃣ Remove excess oil. Add garlic and dried chiles to the griddle and cook for 30 seconds.

8️⃣ Pour on the sauce and let it bubble until thick and glossy. Toss the crispy chicken into the sauce and coat evenly.

9️⃣ Serve over jasmine rice with steamed broccoli. Top with sesame seeds and green onions.
JENJOY!

08/25/2026

💛 SAVE so you don't lose this!

Creamy, cheesy, smoky, and loaded with real crab meat! This is comfort food on another level. Perfect for cookouts, holidays, or whenever you're craving something extra indulgent.

🧀🦀Ingredients
• 1 stick (½ cup) butter
• 1 lb shell pasta or elbow macaroni, cooked al dente
• 2 tbsp flour
• 2 cups heavy cream
• 2 cups shredded cheddar cheese
• 2 cups shredded sharp cheddar cheese
• 8 oz shredded Colby Jack cheese
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• ½ tbsp paprika

# # For the Crab
• Real crab meat (1/2 lb or so)
• Butter 3-4 tbsp
• Fresh garlic, minced

Directions
1️⃣ Mix all shredded cheeses together and set aside, reserving 1 cup for topping.

2️⃣ In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.

3️⃣ Slowly add the heavy cream while whisking. Continue whisking until thickened.

4️⃣ Stir in the salt, pepper, garlic powder, and paprika.

5️⃣ Add all but 1 cup of the cheese blend. Stir until smooth, creamy, and fully melted. Remove from heat.

6️⃣ Cook the crab meat in a garlic butter bath and roughly chop if desired.

7️⃣ Place the cooked pasta in a heatproof pan. Pour the cheese sauce over the pasta and mix until fully coated.

8️⃣ Add the crab meat, gently folding it into the mac and cheese.

9️⃣ Top with the reserved cheese and an extra sprinkle of paprika.

🔟 Smoke at **250°F** for **1 hour**, or until hot, melty, and golden brown on top.

This Smoked Crab Mac & Cheese is rich, creamy, packed with flavor, and guaranteed to disappear fast! 🤤🦀🧀






Barilla Recteq

🎬✨ One bite can bring back a lifetime of memories.For my "Food You've Seen in a Movie" entry, I recreated the iconic R...
08/23/2026

🎬✨ One bite can bring back a lifetime of memories.

For my "Food You've Seen in a Movie" entry, I recreated the iconic Ratatouille from *Ratatouille* completely on the Blackstone Products Instead of hours in the oven, I used the griddle to build deep flavor, smoky caramelization, and a beautiful vegetable rose worthy of Chef Remy himself. 🐭🍆🍅

Elegant, delicious, and proof that "anyone can cook." 🔥🏆

---
🌟 Recipe
Griddle Ratatouille

**Prep Time:** 20 minutes
**Cook Time:** 15 minutes
**Yield:** 4 servings

Ingredients

**The Veggie Ribbons**
- 1 Chinese eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 1 yellow summer squash, thinly sliced
- 4 Roma tomatoes, thinly sliced

**The Quick Base**
- 1½ cups smooth Tomato & Basil Marinara

**The Aromatics**
- 1 garlic clove, minced
- 1 tbsp extra virgin olive oil
- 1 tsp fresh lemon juice

**Seasoning & Sizzle**
- 2 tbsp olive oil
- 1 tbsp herbes de Provence
- Salt and pepper

**Finish**
- Micro basil or thyme leaves
- Aged balsamic glaze

Instructions

1. Lightly salt the eggplant and tomato slices and let rest for 10 minutes. Pat dry.
2. Heat the Blackstone to medium-high (about 375°F).
3. In a heatproof saucepan on the griddle, combine marinara, garlic, 1 tbsp olive oil, and lemon juice. Simmer while preparing the vegetables.
4. Oil the griddle lightly and lay out the vegetable slices. Season with herbes de Provence, salt, and pepper. Sear 1 to 2 minutes per side until lightly caramelized.
5. Spoon the warm sauce onto a serving plate. Arrange vegetables in an overlapping rose pattern: eggplant, zucchini, tomato, yellow squash.
6. Garnish with micro basil, balsamic glaze, and a pinch of flaky salt. Serve immediately.

🔥 "Anyone can cook." 🍽️🐭

My 3rd entry into the Blackstone Products Guilty Pleasure category: Sweet & Smoky S'mores Nachos with a Blackberry Bou...
08/21/2026

My 3rd entry into the Blackstone Products Guilty Pleasure category: Sweet & Smoky S'mores Nachos with a Blackberry Bourbon Drizzle 🤤

Ingredients
🍫 3 Hershey's bars + 1 tbsp olive oil
🌽 ½ bag tortilla chips + oil + ¼ cup sugar
☁️ ½ jar marshmallow fluff
🍪 2 graham crackers, crumbled
🍇 6 oz blackberries, 1 cup sugar, 2 tbsp water, lemon zest, 1 tbsp bourbon

Directions
1️⃣ Simmer blackberries, sugar, water & zest until thick. Stir in bourbon, strain smooth.

2️⃣ Melt chocolate with olive oil until glossy.

3️⃣ Griddle chips until crispy, then toss in sugar.

4️⃣ Layer chips, drizzle chocolate, add graham crackers & marshmallow fluff, then finish with blackberry-bourbon sauce.

Sweet. Salty. Smoky. Gooey. Completely addictive. 🔥🍫🍇

🥣✨ My official entry for “Your Take on a Childhood Favorite” is: The Chef Boyardee Glow-Up.Taking a lunchbox legend and ...
08/19/2026

🥣✨ My official entry for “Your Take on a Childhood Favorite” is: The Chef Boyardee Glow-Up.
Taking a lunchbox legend and sending it to culinary finishing school.

Fresh pasta pillows stuffed with silky beef filling, griddled on the Blackstone Products until golden and crisp underneath, then steamed to perfection under the dome. They're served over a glossy pool of "Boyardee sauce" and topped with dreamy clouds of whipped lemon ricotta.

It's nostalgic. It's whimsical. It's slightly unnecessary. And it tastes exactly like recess feels.

🥣 THE RECIPE 🥣
🛒 INGREDIENTS
Pasta
• 1 package fresh pre-made lasagna or pasta sheets
• 1 egg, beaten with 1 tbsp water (egg wash)

Smooth Beef Filling
• 1 lb ground beef (80/20)
• 1/4 cup finely grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp tomato paste
• Salt and black pepper to taste

Sauce
• 1 Mutti Pomodoro USA Passata
• 1½ tbsp sugar
• 1-2 tsp Italian seasoning
1/2 cup grated Parmesan cheese

Whipped Lemon Ricotta • 1 cup whole-milk ricotta
• 2 tbsp heavy cream
• 1 tsp lemon zest
• 1/2 tsp lemon juice
• Pinch of salt

To Finish
• Fresh Parmesan, grated
• Fresh basil leaves

PREP
1️⃣ Brown beef with seasonings on the griddle. Blend with Parmesan and tomato paste until completely smooth. Cool.

2️⃣ Lay out pasta sheets and place 1 tsp mounds of filling about 2 inches apart. Brush with egg wash, cover with a second sheet, press out all air pockets, and cut into ravioli. Place on a cornmeal- or semolina-dusted tray.

3️⃣ Blend ricotta, cream, lemon zest, lemon juice, and salt until silky smooth. Transfer to a piping bag.

🔥
1️⃣ Combine sauce ingredients in a saucepan and simmer on a cooler zone of the Blackstone until rich and glossy.

2️⃣ Oil the hot zone and sear ravioli for 1-2 minutes until golden. Add a splash of water, cover immediately with a dome, and steam 4-5 minutes until tender.

🍽️ PLATE
Spoon a pool of sauce into a bowl. Stack ravioli. Pipe whipped ricotta between them, then finish with Parmesan and fresh basil.
JENJOY!

We all know the iconic scene. Anton Ego takes a single bite of ratatouille, and in a split second, he’s transported stra...
08/17/2026

We all know the iconic scene. Anton Ego takes a single bite of ratatouille, and in a split second, he’s transported straight back to his childhood kitchen. 🪵🚲✨

That moment is exactly why I chose this movie for my entry into the "Food You’ve Seen in a Movie" category. To me, the best meals aren't just about fuel—they are powerful enough to invoke special times, comfort, and deep memories. Traditionally, a Confit Byaldi-style Ratatouille takes hours to slow-bake in an oven. But today, we are bringing movie magic to the backyard by using the intense heat of the Blackstone. We kick things off by simmering our upgraded sauce right on the griddle top in a heatproof saucepan to let those rich, savory flavors deeply develop. Then, we flash-sear paper-thin vegetable ribbons directly on the cold-rolled steel to lock in a rich, smoky caramelization before stacking them into a stunning gourmet rose. It’s elegant, movie-accurate, and proof that "anyone can cook" when they’re standing at a griddle.

Do you think I have a chance to win??


Blackstone Products Mutti Pomodoro Disney

08/13/2026

Welcome to Episode 2 of my One-Pot Series.
We are elevating a simple, garlicky pesto spaghetti by pairing it with juicy, blistered cherry tomatoes, pillowy dollops of lemon-whipped ricotta, and a massive drizzle of sweet-heat hot honey.

Grab the full recipe by clicking the link in the comments!

One-Pot Hot Honey Pesto Spaghetti (Ep. 2)

Ingredients:
• 1 lb spaghetti
• 2 pints cherry tomatoes
• 6 garlic cloves, sliced
• 3 tbsp olive oil
• 4.5 cups broth
• 1/2 cup basil pesto
• 1 cup ricotta + zest of 1 lemon
• Hot honey & fresh basil

Quick Steps:

1. Mix ricotta and lemon zest. Set aside.
2. Blister tomatoes in olive oil for 5 mins until they burst. Add garlic for 1 min.
3. Pour in broth, add spaghetti, and bring to a boil.
4. Cook 10 mins, stirring often, until pasta is tender and liquid creates a glossy sauce.
5. Remove from heat, stir in pesto, and top with lemon ricotta dollops.
6. Drizzle with hot honey, garnish with basil, and jenjoy!

08/12/2026

My #1 Pasta Salad with 1.8 million views! Have you tried it yet???

Full recipe link in the comments.

Barilla

08/11/2026

💛 SAVE this so you dont lose it!

Craving that Pacific Northwest summer magic? 🌲🧅 The season might be short, but you can recreate Burgerville’s legendary Walla Walla Onion Rings right at home—and this time, they’re made with homegrown onions straight from the garden (Store-bought is okay too!) 🪴✨

⏱️ Prep: 2 hrs (soak) | Cook: 15 mins | Yield: 4 servings

🧅 INGREDIENTS
• Onions: 2 large homegrown Walla Walla onions (sliced into 1/2-inch rings)
• Soak: 1 cup buttermilk
• Dry Mix: 1 cup flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp cayenne
• Wet Dip: Used buttermilk + 1 egg
• Coating: 2 cups panko breadcrumbs
• Frying: High-heat oil (vegetable or canola)

🔥 INSTRUCTIONS

1. SOAK: Submerge thick onion rings in buttermilk. Cover and refrigerate for 2+ hours to lock in sweetness and remove bitterness.

2. STATION: Whisk Dry Mix in Bowl 1. Remove the onions (but not the buttermilk) and whisk that used buttermilk with the egg in Bowl 2. Put panko in Bowl 3.

3. COAT: Dredge each ring in flour (Bowl 1), dip completely in batter (Bowl 2), then press firmly into panko (Bowl 3).
You can repeat step 1 & 2 to get a thicker dredge before the final coat in the panko.

4. FRY: Heat 2-3 inches of oil to 350°F (175°C). Fry rings in small batches for 2–3 minutes until golden brown, flipping halfway.

5. DRAIN: Remove with tongs and drain on a wire cooling rack. Salt immediately while hot and serve!

JENJOY!

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