She's Got The Cooks

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She's Got The Cooks Cooking & Garden-to-table Content Creator
Blackstone Griddle Crew 🔥

10/19/2026

💛 Full recipe link in the comments.🍂🍁
If cozy had a flavor, it would be these Cacio e Pepe Gnocchi Pot Pies. Creamy, peppery gnocchi are smothered in a rich Pecorino Romano sauce, tucked into ramekins, and topped with fluffy Parmesan biscuits that bake up golden brown and buttery.

This is comfort food at its finest thanks to Golden Steer Steak Company Pepper Mafia & The Showgirl! Think classic cacio e pepe meets homemade pot pie, with bubbly cheesy filling and a biscuit topping that's impossible to resist.

Perfect for chilly nights, Sunday dinners, or anytime you need a little extra cozy on your plate. 🍂🧀

💛Save this post for your next griddle night! Creamy Lemon Shrimp Pasta combines plump, butter-seared whole shrimp, blist...
10/18/2026

💛Save this post for your next griddle night!
Creamy Lemon Shrimp Pasta combines plump, butter-seared whole shrimp, blistered cherry tomatoes, and a rich lemon-garlic cream sauce that gets all beautifully tossed right on the Blackstone Products 🍤🍋🍝

🛒 INGREDIENTS
For the Shrimp & Pasta:
1.4 lbs whole shrimp (peeled, deveined, tails removed)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
Salt and black pepper to taste
1 lb spaghetti (cooked just shy of al dente)
1 pint cherry tomatoes
1/2 cup fresh Parmesan cheese, finely grated

For the Herb Butter:
3 tbsp butter
1 tbsp fresh parsley, minced

For the Sauce Base:
1/2 cup olive oil
Juice of 1 lemon
1 tbsp honey
1 tbsp ch*****ne vinegar
1 clove garlic, minced
1 tbsp Italian seasoning
1 tbsp Dijon mustard
1/2 cup heavy cream

🍳 DIRECTIONS1️⃣ Prep Indoors: Whisk all sauce base ingredients (except the heavy cream) in a heat proof saucepan until emulsified.

Boil spaghetti, draining it 1 minute before al dente.

2️⃣ Simmer the Sauce: Fire up your Blackstone on Medium-Low heat on one side. Place the saucepan down with the sauce and add the heavy cream. Stir. Let it simmer for 3–4 minutes to thicken. (Remove if need be and put back right before needed)

3️⃣ Sear the Shrimp: Melt the herb butter on Medium heat. Drop the shrimp down and season with 1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
Salt and black pepper to taste.
Add the cherry tomatoes to the griddle. Sear the shrimp for 2 minutes per side until opaque. Move them and the blistered tomatoes to the cool edge.

4️⃣ The Big Griddle Toss: Drop your cooked spaghetti directly onto the hot steel. Use two spatulas to toss/fold the shrimp and tomatoes into the pasta. Pour the warm cream sauce right over the noodles and toss until fully incorporated.

5️⃣ Finish & Serve: Turn off the burners, shower the entire pile with fresh Parmesan cheese right on the griddle, and plate it up hot. Garnish with minced parsley (optional)


10/17/2026

💛 Save this recipe for later and follow She's Got The Cooks for more Blackstone Products recipes! 🙌🔥

🔥 CRISPY BLACKSTONE VERDE CHICKEN ENCHILADAS 🔥

If you love crispy enchiladas, these are a MUST make! 🤤💚 Made right on the Blackstone with shredded chicken, salsa verde, and plenty of melty cheese.

✨ Ingredients:
✅ 2 cups shredded chicken (can use store-bought rotisserie chicken)
✅ Salsa verde
✅ 2 cups shredded Mexican blend or Chihuahua cheese
✅ corn tortillas
✅ Avocado oil
✅ Sour cream, cilantro & jalapeños for topping

✨ Directions:
1. Mix chicken, favorite seasoning, ½ cup salsa verde, and 1 cup cheese.
2. Fill tortillas and roll tightly.
3. Heat Blackstone to medium heat and add a generous amount of oil.
4. Cook enchiladas seam-side down until crispy and golden on all sides.
5. Add a little verde in a heatproof pan, add the enchiladas, and top with remaining salsa verde and cheese.
6. Cover until cheese is melted with lid or dome.
7. Garnish, serve, & JENJOY!

10/16/2026

💜 Have you seen these purple tomatillos? I grew Burpee Gardening Purple Organic Tomatillos in my garden, and they are officially my new favorite for salsa verde! Tangy, slightly sweet, and perfectly smoky after a trip across the Blackstone Products

🔥 **Smoky Purple Tomatillo Salsa Verde**

**Ingredients**
• 8-15 small tomatillos, peeled and washed
• 1-2 serrano peppers
• 1 dried New Mexico chile, deseeded
• 1 large onion slice
• ¼ green bell pepper
• 2 garlic cloves
• 1 large handful cilantro
• ½ cup water
• ½ tsp cumin
• 1 tsp chicken bouillon
• Salt & pepper to taste

**Directions**
1️⃣ Preheat the Blackstone to medium heat and lightly oil the surface.
2️⃣ Roast the tomatillos, serranos, New Mexico chile, onion, and bell pepper until nicely charred, turning occasionally. Remove the chile once fragrant.
3️⃣ Add the garlic and cover with a dome. Continue cooking until the vegetables are softened with caramelized edges, about 15 minutes.
4️⃣ Transfer everything to a blender. Add cilantro, water, cumin, chicken bouillon, salt, and pepper. Blend until smooth.
5️⃣ Pour into a bowl, jar, or molcajete and adjust seasonings as needed.
6️⃣ Serve with chips, tacos, carne asada, or your favorite Mexican dishes.

✨ The smoky flavor from the Blackstone takes this salsa to the next level. Trust me, you'll want a jar of this in your fridge.

👀 Come back to see what I made with this sauce. You won't want to miss it!

10/15/2026

✨ Shop Vego Garden Fall Sale through October 31st - Link in comments.

🌱🍅 My garden is still giving!** I'm harvesting tomatoes, green beans, tomatillos, and peppers straight from my raised beds and into the kitchen.

My Vego garden beds, trellis, and watering system have helped make this harvest season productive and low-maintenance. If you're planning your next vegetable garden or upgrading your raised bed setup, now's a great time to save.

What are you still harvesting this fall? @

10/14/2026

💛SAVE THIS RECIPE FOR YOUR NEXT FALL BAKING DAY! 🍎🍂

Naturally pink apples? Yes, please! ✨ These gorgeous Lucy Glo® apples from Washington State are a cross between Honeycrisp and Airlie Red Flesh, giving this tart its stunning pink color and sweet-tart flavor.

Flaky puff pastry, apricot spread, warm cinnamon spice, and a honey-glazed crust make this dessert look bakery-worthy with minimal effort. I love serving it warm with a scoop of vanilla bean ice cream for the perfect fall treat.

**LUCY GLO APPLE TART**

**Ingredients**
• 1 sheet puff pastry, thawed but still cold
• 2–3 large Lucy Glo apples, cored and thinly sliced
• ¾ cup apricot spread
• ½ cup packed brown sugar
• Cinnamon & nutmeg, to taste
• 1 egg, beaten
• Honey, for brushing the crust
• Vanilla bean ice cream, for serving

🍎Directions
1. Preheat oven to **400°F** and line a baking sheet with parchment paper.

2. Lightly flour your work surface and gently roll the puff pastry slightly larger. Transfer to the baking sheet and score a rectangular border about ½–1 inch from the edge, without cutting all the way through.

3. Spread a thin layer of apricot spread inside the border.

4. Arrange the apple slices in overlapping rows over the spread.

5. Mix the brown sugar with cinnamon and nutmeg, then sprinkle evenly over the apples.

6. Brush the pastry border with beaten egg.

7. Bake for **20–30 minutes**, until the pastry is golden brown, puffed, and the apples are tender.

8. Brush the warm crust lightly with honey. Cool slightly, slice, and serve with vanilla bean ice cream.

Can't find Lucy Glo apples? Any firm baking apple will work, but you'll miss that beautiful naturally pink flesh! 🌸🍏

Have you tried a naturally pink apple yet?

10/13/2026

💛 Save this one for soup season! 🍂

Nothing beats a big pot of homemade Mini Meatball, Butter Bean & Orecchiette Soup on a cozy evening. This one is packed with tender baked mini meatballs, butter beans, orecchiette pasta, and a rich tomato broth finished with plenty of Parmesan. Comfort food at its best. 🤍🍲

🍅Recipe
**Ingredients**
Mini Meatballs**
• 1 lb ground beef
• 1 egg
• ⅓ cup grated Parmesan
• ⅓ cup Italian breadcrumbs
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• ½ tsp black pepper

**Soup**
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes Mutti Pomodoro
• 4 cups chicken broth Kettle & Fire Bone Broth
• 1 tsp dried rosemary
• 1 tsp Italian seasoning
• 1 Parmesan rind (optional)
• 1 (15 oz) can butter beans, drained and rinsed
• 1 cup dry orecchiette pasta or small shellls
• Salt and pepper, to taste

**For Serving**
• Fresh parsley
• Freshly grated Parmesan
• Drizzle of olive oil

**Directions**

1. Preheat oven to 425°F. Mix meatball ingredients and roll into mini meatballs.

2. Bake for 10-12 minutes, until browned and cooked through.

3. Heat olive oil in a large Dutch oven over medium heat. Sauté onion and carrots for 5-7 minutes.

4. Add garlic and tomato paste; cook for 1 minute.

5. Stir in crushed tomatoes,
chicken broth, rosemary, Italian seasoning, and Parmesan rind (optional)

6. Simmer for 15 minutes.

7. Add butter beans and meatballs.

8. Stir in orecchiette and cook un
til tender, about 10-15 minutes.

9. Remove Parmesan rind and season with salt and pepper.

10. Serve topped with fresh parsley, Parmesan, and a drizzle of olive oil.

10/12/2026

💛 Save for the recipe!

Crispy smash patties, sharp cheddar, c***r-glazed bacon, and caramelized onions with a tangy c***r-Dijon sauce. Fall burger perfection on the Blackstone Products

🍔Recipe
Ingredients
• 1½ lb 80/20 ground beef (8 loose 3-oz balls)
• 8 slices sharp cheddar
• 8 strips bacon
• 4 potato buns
• 2 medium yellow onions, thinly sliced
• ½ tsp caramelized onion seasoning
• ⅓ cup liquid salted caramel c***r
• ¼ cup mayo
• 2 tsp Dijon mustard
• 1½ tsp apple c***r vinegar
• Black pepper

Directions
1. Reduce c***r to 1 tbsp; reserve 1 tsp for the sauce.

2. Mix mayo, Dijon, reserved c***r reduction, and ½ tsp vinegar.

3. Cook bacon until almost crisp, brush with c***r reduction, and finish 30-60 seconds.

4. Caramelize onions 20-25 minutes. Stir in onion seasoning and 1 tsp vinegar.

5. Toast buns.

6. Smash beef, cook 2-3 minutes, flip, add cheddar, and cook 1-2 minutes more.

Build:Sauce → 2 cheesy patties → caramelized onions → 2 strips glazed bacon → top bun.
🍔🔥

10/11/2026

💛 Full recipe link in the comments.

The viral baked feta cherry tomato pasta sauce—but make it freezer meal prep for busy weeknights! 👏

I’m turning an abundance of garden cherry tomatoes🍅 into creamy, roasted tomato and feta sauce, then packing it into FoodSaver® Vacuum Sealer portions to freeze for later. A little batch cooking now means an easy pasta dinner when I don’t feel like cooking from scratch.

When pasta night rolls around, thaw the sauce, reheat, and toss with freshly cooked pasta. Add a splash of pasta water to bring it all together. Garden harvest today, easy weeknight dinner later!

Save this for your next meal prep day and send it to your pasta-loving friend.

10/09/2026

🍎 Salted caramel apple c***r isn’t just for sipping. I reduced it into a glaze for this bacon—and this is only the beginning. Come back to see what I put it on.

🥓Salted Caramel Cider–Glazed Bacon
- 8 strips bacon
- 1/2 cup Kroger salted caramel apple c***r

1. Gently simmer the c***r in a small saucepan until reduced to about 1 tablespoon. Watch closely near the end, then let it cool slightly.

2. Cook the bacon on the Blackstone Products until nearly crisp.

3. Move it to a cooler section and brush with a thin layer of the c***r reduction.

4. Cook for another 30–60 seconds, then remove while glossy. The sugar burns quickly, so keep an eye on it!

Sweet, salty, smoky—and headed for something good.

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3600 SW Hall Blvd
Beaverton, OR
97005

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