5 Ingredients

Episode 4 - BBQ Salmon

Well, we switched it up! Oh my, how the turn tables... This episode, PEBS provided Captain Cook with a recipe!! This is a beautiful piece of salmon doused in salt + pepper and then lathered in BBQ sauce. We give you two ways to cook this! On a grill top, and in the oven! This recipe is so simple and SO tasty. So PLEASE let us know if you make this!!! Enjoy the recipe below!  Find us on Instagram @5ingredientspodcast and ENJOY THE RECIPE: SALMON LIKE YOU’VE NEVER HAD IT BEFORE -1 pound salmon -1 bottle of your favorite bbq sauce -Cooking Oil -Salt & Pepper -White rice (optional) -potentially TWO BBQ Sauces* ON THE GRILL: 1. Choose if you want to leave the skin on or off the salmon 2. Rip off 2 sheets of aluminum foil (enough to fold the edges of the foil to completely ‘package’ the salmon. Poke holes in the packet.) 3. Before packaging the salmon, first lather it in your choice of bbq sauce & toss in some salt & pepper. But REALLY LATHER IT. 4. After wrapping in the foil, grill for about 15min or until the salmon falls apart. 5. ENJOY!

Episode 3 - 5 Ingredient Burger

HERE IT IS! The ultimate summer go-to if you're hosting people. BURGERS.  Now, just so we're clear: AS PER OUR NAME this is a 5 Ingredient burger. It's simple. Simple, but amazing. This is ideally a burger for when you have 10-15 people to feed in a short amount of time and you don't want frozen Bubba burgers or something so bland that it actually brings the party down.  This flavor-packed burger has melted cheese AND a sauce of ketchup and sweet relish which is very reminiscent of those amazing Mcdonald's cheeseburgers we all know and love.  Find us on Instagram @5ingredientspodcast and ENJOY THE RECIPE:  5 Ingredient Burger -1 pound ground beef -1 brick/bag Cheese (cheddar/American) -1.5 tablespoons Adobo Seasoning -1/4 cup Sweet relish -1/4 cup Ketchup 1. Season your meat, mix it with your hands or a wooden spoon until thoroughly mixed in. Roll the meat into golf ball size balls, similar to meatballs. Once finished, cover and place in the fridge.  **if you do not want smash burgers, simply make hockey puck-shaped Patties in this step. 2. In a small container or bowl, combine your ketchup and relish until mixed, chill in fridge. 3. If you need to shred cheese, slice or shred. If using pre-shredded or pre-sliced, take out of fridge. 4. STOVETOP: heat up a cast iron pan on medium heat. Drizzle a teaspoon of canola oil if needed. Once the pan is hot, place the balls in. Once they’re down, use a press or the bottom of a spatula to smash the patty flat. After 90 seconds to 2 minutes, you should be seeing a nice browning on the bottom. Flip the burgers once they’re brown to your liking. As soon as it’s flipped, layer cheese on top. Cook for another minute or until the cheese is melted. 5. ON THE GRILL: after grill is hot, cook for 7-8 minutes for medium. Flipping once halfway through. If you’re using an internet l thermometer, medium should read about 140-145 degrees F. 6. Once cheese is melted and burger is cooked to your liking, remove. Place on whatever bun or bread you’d like, spooning sauce on top of cheese. 7. ENJOY.

Episode 2 - Lemon Pepper Spatchcock Chicken

In this episode, we make a LEMON PEPPER SPATCHCOCK CHICKEN! This is SO easy and not as intimidating as you may think! Here is our recipe and PLEASE let us know if you made it!!:    1 whole ass chicken (3-5 pounds) or a half chicken   1-2 Tablespoons Lemon Pepper seasoning   1.5 Tablespoons olive oil    1 whole head of garlic    Salt + Pepper    1. Preheat your oven to 400 degrees   2. After you pat the chicken dry with paper towels, season with 1-2 teaspoons of salt, Sam amount of black pepper, and a GENEROUS amount of lemon pepper seasoning. It is lemon pepper chicken so go nuts if you’d like.   3. Put the cast iron on medium heat, drizzle some olive oil on the bottom and let it come up to heat.   4. After about 4 mins, put the seasoned chicken SKIN SIDE DOWN FIRST. Sear it for 5-7 minutes, until golden on the skin side. Then, flip it over and cook it for another 3-4 mins.   5. Slice an entire HEAD of garlic in half Kill the heat, throw in the head of garlic (one on each side of the chicken) and cover the chicken loosely tented with aluminum foil.   6. Bake at 400 covered for 30 minutes, then uncovered for an additional 10 minutes, or until the internal temp is 160 or above.   7. Remove, let rest for 10 mins. Then dig in!

Episode 1 - Pasta Aglio e Olio

Here we go, folks! Chris and Pebs are here to help you navigate your way through this culinary audible accomplishment. Their slight rasps will enter your ear drums, triggering your saliva glands and showing you that NOT EVERY MEAL NEEDS TO BE AN ORDEAL.  Simple ingredients, complex flavors, meals for everyone.  On this episode, we talk about Pasta Aglio e Olio. This Italian pasta dish consists of ingredients you can count on one hand. A super affordable and filling dinner that has endless possibilities for variations!  Pasta Aglio e Olio [ ] 1 box long pasta (spaghetti or linguine)  [ ] 2 Large cloves garlic [ ] 1 tablespoon red chili flakes [ ] 3 tablespoons olive oil (more if needed) [ ] 1/2 bunch of parsley  *cheese optional* 1. Fill a pot with water and set it on high to boil 2. While the water boils, chop all the produce. Slice the garlic, then finely chop the parsley. Set aside  3. Plate a sauté pan on medium and pour in the oil. Wait one minute then place the garlic and chili flakes in  4. Once the water is boiling, place the pasta in the pot. Be sure to stir the pasta frequently for the first 3 mins to stop it from sticking  5. Once the garlic and chili flakes start to fry, stir them around the oil. Lower the heat as the pasta cooks to make sure the garlic doesn’t burn 6. Once the pasta is ready, using tongs, kill the heat on the sauté pan and place the pasta into the sauté pan, dragging in some water with the pasta. Careful of spraying oil. Stir.  7. Throw in parsley and stir until fully mixed 8. Cut 1/2 the lemon and squeeze some on. Serve and top with cheese. *Special thanks to Kevin Legall and ShortBus for the intro music*