Archive for June, 2024

Jun 10

Spicy Chipotle Chicken Burgers

spicy chicken burger

MAKES 4 • 35 MIN

1 lb. ground chicken 

1 chipotle chile in adobo sauce, chopped, plus 2 tsp. sauce

2 cloves garlic, finely chopped

½ c. panko bread crumbs 

¼ c. finely grated Parmesan 

¼ c. chopped fresh cilantro leaves

Kosher salt 

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

4 slices white cheddar

½ c. sour cream

Juice of ½ lime

4 hamburger buns

Sliced avocado and red onion, for serving 

 

1. In a large bowl, combine chicken, chile, garlic, panko, Parmesan, and cilantro; season with salt and pepper. Form chicken mixture into 4 patties. 

2. In a large skillet over medium heat, heat oil. Add patties and cook, undisturbed, until golden brown, about 4 minutes. Flip, arrange a slice of cheese on top of each patty, and cook until other side is golden brown and cooked through, 3 to 4 minutes more. 

3. In a small bowl, combine sour cream, lime juice, and adobo sauce.

4. Spread sauce on cut sides of buns. Top bottom buns with a burger, avocado, and onion, then close with top buns.

 

 

https://www.delish.com/cooking/recipe-ideas/a35452442/spicy-chicken-burgers-recipe/

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Posted in BBQ, Main

Jun 10

Ground Beef Stir-Fry Teriyaki Bowls

teriyaki based ground beef stir fry with broccoli

SERVES 4 • 30 MIN

1½ c. jasmine or long-grain white rice Kosher salt 

½ c. sour cream

2 tbsp. sriracha 

⅓ c. (70 g.) packed dark brown sugar 

⅓ c. reduced-sodium soy sauce

1 tbsp. cornstarch 

1 tbsp. unseasoned rice vinegar

2 tsp. toasted sesame oil

3 scallions

2 tbsp. vegetable oil 

3 cloves garlic, finely chopped 

1 tbsp. finely chopped peeled ginger

1½ lb. lean ground beef 

6 oz. broccoli florets, chopped into bite-size pieces (about 3 c.)

5 oz. carrots, shredded (about 1½ c.)

Toasted sesame seeds, for serving 

 

1. In a medium saucepan over high heat, combine rice and 2 c. water; season with salt. Bring to a boil, then cover and reduce heat to medium-low. Simmer until rice is tender and water is absorbed, about 17 minutes. 

2. Meanwhile, in a small bowl, whisk sour cream and sriracha. If needed, gradually add water until sauce can be drizzled. Refrigerate until ready to use. 

3. In a medium bowl, whisk brown sugar, soy sauce, cornstarch, vinegar, sesame oil, and ½ c. water until smooth. Set aside until ready to use. 

4. Separate dark green parts from scallions and slice on a diagonal; set aside. Slice white and light green parts. 

5. In a large nonstick skillet or wok over high heat, heat vegetable oil. Cook garlic, ginger, and white and light green scallion parts, stirring, until fragrant, about 1 minute. Add beef and cook, breaking up into pieces with a spoon, until cooked through, about 5 minutes. Add broccoli and cook, stirring, until bright-green, about 2 minutes. Add carrots and soy sauce mixture. Cook, stirring, until vegetables are tendercrisp, 3 to 4 minutes. 

6. Divide rice among bowls. Spoon beef mixture over top. Drizzle with srirachasour cream and sprinkle with reserved scallions and sesame seeds.

 

 

https://www.delish.com/cooking/recipe-ideas/a45562604/ground-beef-stir-fry-teriyaki-bowls-recipe/

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Posted in Chinese, Main

Jun 10

Mexican Beef ‘N’ Rice Skillet

mexican beef 'n rice skillet topped with melty cheese and cilantro

SERVES 4 • 45 MIN

1 tbsp. extra-virgin olive oil 

1 large yellow onion, chopped

1 lb. ground beef 

1 c. white rice

1 (15-oz.) can black beans, drained, rinsed

1 (15-oz.) can fire-roasted tomatoes

1½ c. fresh, frozen, or canned corn 

1 (4-oz.) can green chiles 

1 tbsp. chili powder

1 tbsp. ground cumin

Kosher salt

2 c. low-sodium chicken broth

6 oz. cheddar and Monterey Jack, shredded (about 1½ c.) 

Fresh cilantro leaves, for serving 

 

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until fragrant, about 3 minutes. Add beef and cook, breaking up with a spoon, until no longer pink, about 7 minutes. Drain fat. 

2. Move beef to one side of skillet and add rice to other side. Cook, stirring but keeping rice and beef separate, until slightly toasted, about 5 minutes. Add beans, tomatoes, corn, chiles, chili powder, and cumin; season with salt. Stir to combine, then pour in broth. Bring to a simmer, cover, and cook, stirring occasionally, until liquid is slightly reduced, rice is tender, and flavors have melded, about 20 minutes. 

3. Top with cheddar and Monterey Jack. Cover skillet and continue to cook until cheese is melted, 2 to 3 minutes. 

4. Top with cilantro and serve in skillet.

 

 

https://www.delish.com/cooking/recipe-ideas/a47561/mexican-beef-n-rice-skillet-recipe/

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Posted in Main, Mexican

Jun 10

Mediterranean-Stuffed Meatballs

feta stuffed meatballs in a marinara sauce

SERVES: 4-6

Ingredients

MEATBALLS 

1 (3-oz.) block feta 

2 shallots, finely chopped (about ½ c.)

1 large egg, lightly beaten 

1 clove garlic, finely chopped 

½ c. panko bread crumbs

2 tbsp. finely chopped fresh dill 

1 tbsp. finely chopped fresh parsley

Kosher salt

Freshly ground black pepper

1 lb. ground beef 

2 tsp. extra-virgin olive oil

 

TOMATO SAUCE & ASSEMBLY 

2 tbsp. extra-virgin olive oil

2 cloves garlic, finely chopped 

2 (4″-long) strips lemon zest

¼ tsp. dried oregano 

¾ tsp. crushed red pepper flakes

1 (28-oz.) can chopped tomatoes

Kosher salt

Freshly ground black pepper

Crumbled feta and chopped fresh dill, for serving 

 

Directions

  • MEATBALLS

    1. Place a rack in center of oven; preheat to 400°. Cut feta into 1/2″ cubes.
    2. In a large bowl, mix shallots, egg, garlic, panko, dill, parsley, salt, and black pepper. Add beef, then mix with your hands to combine.
    3. Scoop about 2 tablespoons beef mixture into a small ball. Press 1 cube feta in the center, then tightly seal meat around cheese. Transfer to a parchment-lined baking sheet. Repeat with remaining beef mixture and cheese. Drizzle meatballs with oil, then gently toss to coat.
    4. Bake meatballs until browned and cooked through, about 20 minutes.

  • TOMATO SAUCE & ASSEMBLY

    1. In a medium pot over medium heat, heat oil. Add garlic, lemon zest, oregano, and red pepper. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes and their juices, then partially cover pot. Bring to a simmer over low heat and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes; season with salt and black pepper.
    2. Transfer meatballs to sauce. Reduce heat to low, then partially cover. Bring to a simmer and cook, stirring occasionally, until meatballs are warmed through, 5 to 7 minutes.
    3. Discard lemon zest. Top with feta and dill. Serve with rice alongside.

 

https://www.delish.com/cooking/recipe-ideas/a45460245/mediterranean-stuffed-meatballs-recipe/

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Posted in Main

Jun 10

Tater Tot Casserole

tater tot casserole with ground beef, corn, and cheddar cheese

SERVES 8 • 1 HR 15 MIN

2 tbsp. extra-virgin olive oil

1 large yellow onion, finely chopped

4 cloves garlic, coarsely chopped

Kosher salt

1½ lb. lean ground beef

Freshly ground black pepper

2 tbsp. unsalted butter

1 tbsp. all-purpose flour

¾ c. low-sodium chicken broth

1 (10.5-oz.) can cream of mushroom soup

½ c. frozen corn

½ c. frozen green beans

1 tbsp. Worcestershire sauce

1 tsp. yellow mustard (optional)

6 oz. extra-sharp yellow cheddar, grated (about 1½ c.), divided

1½ lb. tater tots (about 72)

Sliced scallions, for serving

 

1. Preheat oven to 375°. In a large skillet over medium-high heat, heat oil. Add onion and garlic and cook, stirring frequently, until lightly browned, 7 to 8 minutes; season with salt.

2. Add beef, breaking up into smaller pieces. Cook, stirring, until browned, 6 to 7 minutes; season with salt and pepper. Transfer to a medium bowl.

3. In same skillet over medium heat, melt butter. Add flour and cook, whisking constantly, until roux is bubbly and fragrant, 1 to 2 minutes. Slowly add broth, then whisk until mixture simmers and thickens. (There should be no lumps.) Stir in soup. 

4. Add meat mixture, corn, beans, Worcestershire, mustard (if using), and half of cheese; season with salt. Pour mixture into a 13″ x 9″ baking dish. Top with remaining cheese. Arrange tater tots in horizontal rows on top, leaving a small gap between each.

5. Bake casserole until center and edges are bubbling, 35 to 40 minutes. Top with scallions.

 

https://www.delish.com/cooking/recipe-ideas/a46305536/best-tater-tot-casserole-recipe/

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Posted in Main

Jun 10

Tavern Burgers with Drunken Mushrooms

Tavern Burgers with Drunken Mushrooms

SERVES 4

Ingredients

Garlic Mayonnaise

  • 1/3 cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 1/2 teaspoon soy sauce
  • 1 large garlic clove, grated (about 1/2 teaspoon)

Drunken Mushrooms

  • 3 tablespoons olive oil
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 small shallot, chopped (about 1/4 cup)
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup light lager beer

Tavern Burgers

  • 2 pounds high-quality 80% lean ground beef
  • 2 teaspoons kosher salt
  • 1 1/4 teaspoons black pepper
  • 4 extra-sharp white cheddar cheese slices
  • 2 tablespoons unsalted butter, softened
  • 4 sesame seed hamburger buns, split
  • Butter lettuce, sliced red onion, Drunken Mushrooms, and bread-and-butter pickle chips, for serving

Directions

Make the mayonnaise

  1. Stir together mayonnaise, mustard, soy sauce, and garlic in a small bowl. Cover, and chill until ready to serve.

Make the drunken mushrooms

  1. Heat oil in a large skillet over medium-high. Add mushrooms, spreading in an even layer, and cook, undisturbed, until well browned, about 8 minutes. Stir mushrooms, and continue cooking, stirring occasionally, until tender and browned, 2 to 4 minutes. Reduce heat to medium, and add shallot, thyme, salt, and pepper; cook, stirring often, for 1 minute. Add beer; cook, stirring occasionally, until liquid is completely reduced, 3 to 4 minutes. Season with additional salt to taste.

Make the burgers

  1. Divide beef into 4 (8-ounce) portions. Working with 1 portion a time, shape into a loose ball. Flatten ball between your palms to form a 4½-inch-wide patty (about 1 inch thick). Press your thumbs into center of patty to create an indentation (about ½ inch deep). Transfer patty to a parchment paper–lined baking sheet; repeat process with remaining beef portions. Cover and chill while preparing grill.
  2. Preheat grill to medium (350°F to 400°F); place a large cast-iron skillet or griddle on grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on stove over medium.) Remove patties from refrigerator, and sprinkle evenly with salt and pepper; place patties in skillet, spacing at least 1 inch apart. Cook, undisturbed, until patties have formed a deep golden brown crust on the bottom, 6 to 7 minutes. Flip patties; cook, undisturbed, until patties are well browned on both sides and a meat thermometer inserted into center of patty registers 118°F, about 3 minutes.
  3. Place 1 cheddar slice on each patty. Cover skillet with a baking sheet, and let stand just until cheddar is melted, about 1 minute. Uncover skillet, and transfer patties to baking sheet to rest for 5 minutes. Do not wipe skillet clean.
  4. Meanwhile, spread butter evenly on cut sides of hamburger buns. Working in batches, toast buns in beef drippings in skillet over medium until golden brown, about 1 minute.
  5. Spread garlic mayonnaise on cut sides of buns. Top bottom buns with lettuce, red onions, patties, drunken mushrooms, and pickle chips. Sandwich with top buns, and serve immediately.

MAKE AHEAD Garlic mayonnaise can be stored in an airtight container in the refrigerator for up to 1 week.

NOTE Source loosely packed ground beef, such as a burger blend of brisket, chuck, and rib eye, from your local butcher shop.

 

https://www.foodandwine.com/pub-burgers-8649492

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Posted in BBQ, Main

Jun 10

Jalapeño-Onion Smash Burgers

Jalapeño-Onion Smash Burgers

SERVES 4

 

BURGER SAUCE

  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons ketchup
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt

 

SMASH BURGERS

  • 1 1/2 pounds high-quality 80% lean ground beef
  • 1 teaspoon canola oil
  • 1 large yellow onion, very thinly sliced (about 2 cups)
  • 1 large jalapeño chile, very thinly sliced (about 1/2 cup)
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 4 American cheese slices
  • 4 soft hamburger buns, split and toasted

1. Make the burger sauce: Stir together all burger sauce ingredients in a small bowl. Cover and chill until ready to use.

2. Make the smash burgers: Divide beef into 8 (3-ounce) portions, and shape each portion into a loose ball; place on a parchment paper–lined baking sheet. Cover and chill while preparing grill.

3. Cut a 3-inch square of parchment paper; set aside. Preheat grill to high (450°F to 500°F); place a large cast-iron skillet or griddle on grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on stove over high.) Drizzle skillet evenly with oil. Working in batches if needed, arrange onion slices in 8 small mounds (about ¼ cup each) on griddle, spacing at least 2 inches apart. Top onion mounds with jalapeño slices (about 1 tablespoon each), and sprinkle evenly with ½ teaspoon salt and ¼ teaspoon pepper. Cook, undisturbed, until onions are beginning to brown, 30 seconds to 1 minute.

4. Place 1 meat ball on 1 onion mound. Top with parchment paper square, and press firmly to flatten using a sturdy spatula or burger press, forming a 4-inch-wide patty; remove parchment paper. Repeat process with remaining meat balls and onion mounds. Sprinkle smashed patties evenly with remaining ¾ teaspoon salt and remaining ½ teaspoon pepper. Cook, undisturbed, until patties begin to crisp around the edges, 2 to 3 minutes. Flip patties so that onion-jalapeño mixture is on top. Place 1 cheese slice on each of 4 patties. Continue to cook until patties are well browned and cheese is melted, 1 minute and 30 seconds to 2 minutes. Top each cheese-covered patty with a plain patty to create 4 double stacks.

5. Transfer each stack to a bottom bun. Spread about 1 tablespoon burger sauce on each top bun; place on top of patties. Serve immediately.

 

MAKE AHEAD Burger sauce can be stored in an airtight container in the refrigerator for up to 1 week.

NOTE Source loosely packed ground beef, such as a burger blend of brisket, chuck, and rib eye, from your local butcher shop.

 

https://www.foodandwine.com/jalapeno-onion-smash-burgers-8655336

 

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Posted in BBQ, Dips/Sauces, Main

Jun 10

Chipotle and lime halloumi skewers

SERVES 4

PREP 10 MINS PLUS MARINATING

COOK 10 MINS

2 tbsp chipotle paste
1 tsp smoked paprika
1 tbsp vegetable oil
1 lime, zested and juiced
1 tsp soft light brown sugar
500g halloumi, cut into large chunks
flatbreads and salad, to serve

1 Mix together the chipotle, paprika, oil, lime zest and sugar in a small bowl. Season well with salt and pepper.

2 Skewer the halloumi chunks on 4-5 metal skewers (or bamboo skewers that have been soaked in water for an hour) and coat on all sides with the marinade. Leave to marinate for an hour in the fridge.

3 Heat the grill to high. Cook the skewers for 10-12 mins, turning halfway, until charred, golden and sticky. Remove to a serving plate and squeeze the lime juice all over. Serve with flatbreads and salad for a light, summery meal.

PER SERVING 423 kcals | fat 32.2G | saturates 20.9G | carbs 3.8G | sugars 3.8G | fibre 0G | protein 29.5G | salt 3.9G

 

https://www.everand.com/article/733366801/3-Ways-With-Halloumi

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Posted in BBQ, Gluten-free, Vegetarian

Jun 10

Fragrant halloumi curry

SERVES 4

PREP 15 MINS

COOK 30 MINS

2 tbsp vegetable oil
250g halloumi, cut into large cubes
1 red onion, finely chopped
2 large garlic cloves, finely chopped
15g ginger, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp kashmiri chilli powder
400g tin of tomatoes
150ml double cream
1½ tsp garam masala
10g coriander, roughly chopped

TARKA
3 tbsp vegetable oil
2 garlic cloves, finely sliced
thumb-sized piece of ginger, cut into matchsticks
1 large green chilli, thinly sliced
1 tsp cumin seeds
rice and naan breads, to serve

1 Put a large, deep, frying pan on a medium heat. Once hot, pour in the oil and, once it is shimmering, cook the halloumi for 3-4 mins or until golden on all sides. Remove from the pan using a slotted spoon.

2 Add the onion to the pan and cook over a medium heat for 6-7 mins or until golden around the edges. Add the garlic and ginger, and cook for a further 3 mins.

3 Sprinkle in the cumin, ground coriander and chilli powder. Cook for 2 mins until very fragrant, then pour in the tomatoes plus half a tin of water. Simmer for 10-15 mins or until thickened.

4 Turn down the heat to low and add the cream and garam masala. Stir to combine, then return the halloumi to the pan. Leave on a very low heat while you make the tarka.

5 In a small frying pan, heat the oil over a medium heat. Add the garlic, ginger and chilli, plus a small pinch of salt. Cook, stirring often, until the garlic is lightly golden, then sprinkle in the cumin seeds. Pour the tarka over the curry and sprinkle with the fresh coriander. Serve with rice and naan breads, if you like.

PER SERVING 563 kcals | fat 49.6G | saturates 23.7G | carbs 9.4G | sugars 7.6G | fibre 3.1G | protein 18.2G | salt 2G

 

https://www.everand.com/article/733366801/3-Ways-With-Halloumi

 

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Posted in Gluten-free, Main, Vegetarian

Jun 10

Crispy baked tofu

A baking try of crispy baked tofu with a dressing on the side

SERVES: 4

 

Ingredients

  • 280g extra-firm tofu
  • 1 tbsp vegetable oil
  • 1 tbsp tamari
  • ½ tbsp cornflour

Method

  • STEP 1

    Slice the tofu into 2cm slabs and pat dry with kitchen paper. Lay flat on a lined baking tray, then put another sheet of baking paper over the top. Put another baking tray on top, then something heavy – a pan or some tins will work well. Set aside for at least 30 mins.

  • STEP 2

    Heat the oven to 220C/200C fan/gas 7 and line a baking tray. Pat the tofu dry again then cut each slab into three strips then each strip in half. You should have about 20 chunks. Put in a bowl with the oil and tamari, toss well to coat, then sprinkle in the cornflour and give the bowl a good shake so everything is well coated. Season well.

  • STEP 3

    Use tongs to put the tofu on the baking tray in an even layer. Bake for 30 mins, turning halfway, until crisp and golden all over.

     

https://www.olivemagazine.com/recipes/vegetarian/crispy-baked-tofu/

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Posted in Chinese, Main, Side, Vegan, Vegetarian

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