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Junky Janko Market is excited to be Mobile! Whether you are interested in hosting a low key shopping night with your girlfriends in your driveway, or you are looking to book an all day event - Junky Janko Market would love to be apart of it!

Junky Janko Market is excited to be Mobile! Whether you are interested in hosting a private shopping night with your girlfriends in your driveway, or you are looking to book an all day event - Junky Janko Market would love to be apart of it!

You've heard all the chatter around not getting enough protein. If you scroll instagram, you've seen all the rage. Well, I am kind of here for it. I made this years ago & after how delicious it was last night, I am not sure how it feel off my radar. Just like most recipes I post, they can totally be changed to your liking. I did this with the idea of doing a play on a chicken caesar salad. I used grated parmesan, and garlic seasoning in the crust. When you're dreaming up your own play on this, feel free to swap out the cheese & seasonings. Just check out Pinterest for "salads with chicken" and you'll get a million ideas! The recipe below is for a small crust, I tripled this recipe for 2 adults and 3 kids. It took up an entire jelly roll pan. I thought it was way too much until there was barely any left. Josh announced he ate 13 pieces & McKinley 7, it was perfect! Plus, keep reading to find out how great the crust is left over. Ingredients for Crust: 1 Can of Chicken - Costco's chicken is our go to, but if you are ever dabbling in canning, do chicken. It will blow your mind. 1 Egg 1/3 Cup Grated Parmesan Garlic powder, salt & pepper to taste Ingredients for Caesar Salad: Finely chopped romaine lettuce Thinly sliced red onions, even better if they are pickled Grated parmesan cheese Caesar Salad French's Fried Onions for garnishing Drain the chicken & dry the chicken as best as you can. This sounds kind of gross, but the moisture will prevent the chicken from making a solid crust. Mix in the egg(s), cheese and seasonings of your choice. Once it's mixed together, plop it out onto a baking sheet lined with parchment paper. The best trick I found was placing another piece of parchment paper on top and rolling it out. I went about 1/4 inch thick. When we were chatting at dinner, I said I wanted to try and go thinner for a crispier pizza next time and Josh thinks we should go thicker for a "deep dish" style. I don't think you can go wrong with anything, just keep in mind the thinner you go the crispier it will get. Once you've rolled it to your liking, peel off the top parchment paper and poke holes all over with a fork. This will help air flow and prevent bubbling. Toss in the oven at 350 degrees. Doing a triple batch on a jelly roll pan, it baked for almost 25 minutes. I went for a crispy on the edges, but not crispy all the way through. Adjust cooking time to your liking. If you're doing a single batch, your cooking time will significantly decrease - start with 8 to 10 minutes. While the crust is baking, mix your salad ingredients together - including the dressing. Obviously I did a caesar salad, but again - you could do any salad mixture. Once the crust was done, I took it out and topped it with a thin layer of caesar dressing and random slices of provolone cheese. Put it back in the oven on broil just long enough for the cheese to get nice and melty. Take the crust out & let it cool a little. There is something about the thought of putting.a cold salad on a really hot pizza that I do not like. Once the crust was no longer piping hot, I topped it with the salad and cut it. You'll notice in the picture I left some of the crust empty for the kids demanding plain pizza. Well, before dinner ended - the rest of the salad topped almost all of the pizza. And, looking back, the little crust that was left over & not topped with salad was a great idea for left overs. Speaking of left overs, I took the little piece that was left and heated in a frying pan the next morning. If something has the potential to by soggy, we don't microwave. Do yourself a favor and heat it on the stove top! Then, I topped it with an egg, avocado and hot sauce. De-freaking-licious! Makes me want to make a plain crust for quick lunch options!!!

*THIS POST IS IN PROGRESS.. I AM GOING AGAINST EVERYTHING IN ME TO RELEASE THIS EARLY, BUT I WANT IT OUT THERE EVEN IN PIECES. KEEP CHECKING BACK SOON FOR MORE* My love of sourdough started a few years ago, but never really came to fruition because I had no idea what I was doing. And before you think "oh great, count me out," I am going to make sure you're successful from the start! Because. fast forward to July & August or 2022 when my sourdough starter - Doughlene - came to life I have been sourdough'n since & continue to become more and more obsessed. I feel like sourdough making requires a community. It's fun and exciting but also confusing to start and sometimes mind boggling along the way. You can't learn sourdough from just anyone - you truly need a sourdough community! My sourdough Adventure never would have happened if it weren't for these people and/or Instagram accounts. If you want to go down the lovely (and highly recommended) sourdough rabbit hole, you will want to follow these fabulous women. The Food Nanny - Lizzi is absolutely amazing and will offer you so much more than just Sourdough. She is also responsible for my obsession with Kamut flour & her dough hook is a must if you're into baking! Ashley from Turner Farms - She is queen of Sourdough & so many other recipes! And actually, Lizzi (The Food Nanny) & Ashley (from Turner Farms) teamed up and created the book "For the Love of Sourdough" which I highly recommend. And! And! And! If you're really interested in sourdough, they have a monthly subscription which has recipes to die for! We cannot forget Julie, or The Kneady Mama. She is the one responsible for creating Chuck! You can always message her on Insta or reach out to her via e-mail, thekneadymama@gmail.com Here are some of my other favorite Instagram accounts: BallerinaFarm, FarmhouseonBoone Before we get started - It's super important to note what you are going to need to be successful First and foremost, unbleached bread flour - organic is best. Why bread flour? It has a higher protein content which is the "food" that your starter will need to grow! If you're in a pinch, you can try and go with an organic unbleached all-purpose flour, but I personally swear by bread flour! Water, I am not picky here - I have personally had great success with using our regular kitchen sink water. If you're iffy about your sink water - you can definitely use filtered water. Next, a couple of mason jars! You will need a clean mason jar every day. So, at bare minimum you will want two mason jars to alternate for daily feedings - and eventually you will want a mason jar to keep in the fridge with your discard. Lastly, a kitchen scale. I would love to tell you that it's not necessary - because it truly is not. But I will also tell you that my starter really took off only after I was doing accurate measurements. Note, a kitchen scale does not need to be an investment - there are plenty of them out there that are reasonably priced like this one on Amazon. Okay, while this isn't a must - It's my favorite tool so I feel obligated to share it. This dough hook by Lizzi (TheFoodnanny) is my favorite kitchen tool when it comes to all things sourdough and baking! And, she has so many other fun things on her site! Ok, wait.... we also need to cover some basic sourdough terms! Sourdough Starter - a mixture of water and flour, that when continually fed will ferment and will be considered the sourdough aspect of any dish! Feeding - the daily act of taking fresh water & flour and combining it with a little scoop of yesterday's starter (or discard from the fridge). The fresh flour and water are food for your starter which will allow it to rise & grow again day after day! Mature starter - You will know your starter is ready to bake with once it rises (doubles+ in volume), gets nice and bubbly and then falls flat day after day. Leaven - Remember, when you have a mature starter, it will rise and fall every day. When you're ready to get baking you're going to make essentially a large "starter" which you will use when it is at its peak rise. This leaven will replace the need for actual yeast!! Discard - Again remember, when you have a mature starter, it will rise and fall every day. When it falls, it will no longer act as a leaven and instead will be considered discard. This term is tricky though because, you don't actually throw it away!! You store it in the fridge for delicious recipes that don't necessarily need to rise and/or you want to add a little sourdough to! Also, the discard in the fridge can brought back to life (used in a daily feeding with water and flour) to bring your starter back to life! Now... let's get started - Follow these instructions if you are starting from scratch! Place your mason jar on the scale and tare it to zero. If you are not using a scale - check the approximate measurements after he step Add 50g of lukewarm water to the jar (50g is equal to ~1/4 c) Add 50g of flour (50g is equal to ~1/4 c) Give the flour and water a really good mix. You want it to be on the thicker side. Remember, the flour is the food - don't short it! Make sure it's nice and thick! Plus, if it's too runny, you'll run the chance of mold. Screw lid on loosely - you want some air in and out! Place jar in a cozy spot - somewhere it's not too drafty! After ~ 24 hours, your starter will be ready for it's feeding! When you're ready to feed your starter, you will want to grab you second clean mason jar. Add 50g of lukewarm water to your clean mason jar (again, equal to ~ 1/4 cup) Mix in 10g of previous days starter (10g of starter is equal to ~ one big spoonful) Add 50g of flour (again, equal to ~1/4 cup) Mix together, and continue to repeat steps 7 - 14. Important note regarding the remaining starter - when you just get started, you can toss the remaining mixture from yesterday's starter. However!! when your starter starts to rise and fall daily - you will start to keep the discard. You will pour the discard into your third mason jar (with a lid) and keep it in the fridge. Everday, after each feeding you will continue to add yesterday's remainder to this jar. Favorite Tip when starting from scratch - have faith! Keep going. Keep going. Keep Going. You may be feeding your starter for a few days, or a few weeks or even a month before you see some action. Keep going. You may see some action on day two & then go days without any bubbly/rising action. This is normal. I promise you, just keep going. One day it will rise and fall & do the same the next day! Follow these instructions if you are kicking off your sourdough journey with Chuck. Questions regarding Chuck, you reach Julie on Insta or e-mail her at thekneadymama@gmail.com Place your mason jar on the scale and tare it to zero. If you are not using a scale - please see "No Scale" note at the bottom. Add 10g (or half of the packet) of dried starter into a clean jar. (the remaining starter can be stored in a cabinet or fridge for a backup) Add 10g of lukewarm water into the jar. Mix until milky white Let sit to help break apart dried pieces (10 to 30 minutes) Once starter has sat, add 40g of lukewarm water to the jar. Note, your total current weight of the water and starter should equal 6https://www.instagram.com/the.kneady.mama/0g. Add 50g of flour and give it a good mix - if you're not using a scale, 50g is about a quarter cup. You're aiming for a thicker pancake consistency. If it does not seem thick enough, add little spoons of flour into the jar until you have achieved a thick like batter. Place lid on lightly - not air tight Place jar on something that will hold warmth (such as a potholder) After ~ 24 hours, your starter will be ready for it's feeding! When you're ready to feed your starter, you will want to grab you second clean mason jar. Add 50g of lukewarm water (~ 1/4 cup) Mix in 10g of previous days starter (~ one big spoonful) Add 50g of flour (~1/4 cup) Mix together, and continue to repeat steps 7 - 14. Important note regarding the remaining starter - you can toss the remaining mixture from yesterday's starter. However!! when your starter starts to rise and fall daily - you will start to keep this the discard. You will pour the discard into your third mason jar and keep it in the fridge. Everday, after each feeding you will continue to add yesterdays remainder to this jar. Your starter will be ready to bake with when it continues to rise and fall for a day or two. Because Chuck is dehydrated from a mature starter - this may only take a couple of days! Did you know whether you are starter from scratch or starting with Chuck there are so many factors that play into your starter and bread making. The temperature of your house is one! If it's too cold, your starter will slow down and be sluggish. If it's too warm - your sourdough will be crazy active! The moisture or dryness of the air. Your elevation. Everything plays a roll and the best part about learning sourdough is learning what your starter and bread like. Some days will be great and other days will be a flop. That's all normal and quite honestly the fun part about sourdough. Ok, my starter is mature, what do I do now? Coming soon...

This is the perfect salad to make ahead for a good lunch or grab and go and bite. I'll list out the ingredients & the amounts but don't be afraid to just whip a smaller batch together. If you have a head of broccoli on the fritz and some left over chicken - go with your gut on amounts and just whip it together. I promise, you cannot fail making this. "Always have on hand tip" is the precooked bacon. We love the Kirkland's bag from Costco. So convenient! Ingredients: 4 Cups of Broccoli chopped Half of a Red Onion, Chopped 12 oz of Canned Chicken (or whatever chicken you have on hand) 10 Strips of Bacon, Chopped 1/2 Cup Mayo 1/2 Cup of plain Greek Yogurt (or, skip this and do 1 Cup of Mayo) 1/2 tsp Garlic Salt Large Dash of Pepper 2 Tablespoons of Apple Cider Vinegar 2 Teaspoons of Brown Sugar (you can do less or more based on your taste preference) Directions: Combined your chopped broccoli, red onion, bacon & chicken. In a separate bowl, mix together your dressing Pour the dressing over the chopped ingredients and stir it up. Notes for the Bored: You can always swap the Apple Cider Vinegar & Brown Sugar duo for Lemon Juice & white sugar. But, the apple cider vinegar and brown sugar duo is so delicious. In fact - Mayo, ACV and Brown Sugar are my go dressing for almost all macaroni salads in the summer! Canned Chicken. We occasionally used to have some on hand when we bought the big package from Costco. That was until a friend (shout out to Eileen) gave me a can of her own canned chicken. While it looks like brains in a mason jar, it doesn't even compete with store bought chicken. Thanks to Eileen's patience & mentoring me on canning - I have a few of my own cans! If you have dabbled in canning, go for chicken because you will not regret it!