Erin,
I was thumbing through the cookbook, "100 Recipes Every Girl Should Know", which I do quite often, and I came across this recipe. I have come across it before but I always skim over it because I don't have a grill and Five Guys is right around the corner. Anyway, for some reason I decided to give it a try (after learning that you can cook these burgers in the oven instead of grilling them). And, oh my goodness! I couldn't believe how delicious they were. Sam actually turned to me, midmeal, and said "This is the best burger I have ever had in my life." Yay! (Note: This recipe makes either 2 big burgers or 4 smaller burgers)
Ingredients:
1 lb of ground beef (80-to-20 ratio, any leaner will not work)
salt and pepper
1 teaspoon ground cumin
1 shallot, finely chopped
2 dashes of Worcestershire sauce
2 (or 4) pats of butter (half a tablespoon each)
2 (or 4)square slices of cheese
2 (or 4) hamburger buns
Directions:
1. In a large bowl, using your hands, gently mix the meat with a generous pinch of salt, a few grinds of pepper, the cumin, shallot, and Worcestershire sauce, making sure not to take so long that you begin to warm the meat.
2. Divide into 2 balls (or 4 smaller balls) and flatten into patties.
3. With your thumbs, create a depression in the top and add a pat of butter to each patty. Refrigerate for 15 minutes.
4. Preheat the broiler or grill. If using the broiler, put the patties on a foil-lined rimmed baking sheet and broil for about 7 minutes, until they are browned on one side. Flip and cook for about 4 minutes longer, depending on how well done you like them. If using the grill, add the patties to the grill rack and cook over moderately high heat, turning once, until charred, about 7 minutes. If making cheeseburgers, add the cheese during the last few minutes of cooking.
5. Place the burgers on the buns and add your favorite toppings. Close the burgers and serve.
Sunday, January 27, 2013
Quiche Lorraine
Erin,
Do you remember when you were in DC, we went to that quaint little cafe in Georgetown and ordered quiches and coffee? I looooove quiche. And turns out, it's super easy to make! This recipe is definitely a winner.
Ingredients:
1 package refrigerated pie crust
8 bacon slices, cut into 1/2-inch pieces
4 green onions, chopped
2 cups (8 ounces) shredded Swiss cheese, divided
6 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
Directions:
1. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
2. Bake at 400° for 7 minutes; remove from oven.
3. Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.
4. Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.
5. Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.
Do you remember when you were in DC, we went to that quaint little cafe in Georgetown and ordered quiches and coffee? I looooove quiche. And turns out, it's super easy to make! This recipe is definitely a winner.
Ingredients:
1 package refrigerated pie crust
8 bacon slices, cut into 1/2-inch pieces
4 green onions, chopped
2 cups (8 ounces) shredded Swiss cheese, divided
6 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
Directions:
1. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
2. Bake at 400° for 7 minutes; remove from oven.
3. Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.
4. Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.
5. Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.
Pulled Pork Sandwiches
Erin,
I have been craving pulled pork sandwiches lately (in the crock pot) but the recipes that I was browsing called for brisket or some expensive cut of meat. Finally, I found a recipe that called for pork tenderloin. SCORE!
Ingredients:
1 pound pork tenderloin
1 can (12oz) root beer
Favorite BBQ sauce
Hamburger buns
Directions:
1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
I have been craving pulled pork sandwiches lately (in the crock pot) but the recipes that I was browsing called for brisket or some expensive cut of meat. Finally, I found a recipe that called for pork tenderloin. SCORE!
Ingredients:
1 pound pork tenderloin
1 can (12oz) root beer
Favorite BBQ sauce
Hamburger buns
Directions:
1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Pretzel Honey Mustard Chicken
Erin,
Lately I have been seeing a ton of recipes on Pinterest that combines honey mustard and pretzel coated chicken. How awesome does that sound? I had most of the ingredients on hand so it was an easy recipe to whip up. I'll be making this recipe again and again.
Ingredients:
4 cups hard pretzels (like sourdough), coarsely crushed
1/2 cup olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup bottled water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
Directions:
1. Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.
2. In
a food processor pulse the pretzels until coarsely ground (small crumbs
with some small pretzel pieces) then add them to a large, shallow bowl.
3. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth
4. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
5. Pour
half of the dressing into a large shallow bowl and add the chicken
breasts. Turn to coat them evenly then dredge them in the pretzel crumbs
using your hand to pat them on if needed.
6. Set them on the wire rack and bake 20 - 25 minutes or until cooked through.
7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.
Monday, January 14, 2013
Crock Pot Manicotti
Erin,
I know what you are thinking, manicotti in a crock pot? Yes. How amazing is that?? You don't even have to boil the noodles first! It only takes a couple hours in the crock pot but it was awesome! Sam absolutely raved about the manicotti and I think I will add this recipe to our weekly rotation :)
Ingredients:
Filling Ingredients (Place inside a gallon size freezer bag):
2 cups cottage cheese
1 ½ cups mozzarella cheese
Add:
1 ½ teaspoons Italian Seasoning
¼ teaspoons salt
¼ teaspoon pepper
Remaining Ingredients:
1-8oz. package manicotti
½ cup mozzarella cheese
Jar or can of favorite marinara sauce
cooking spray
Directions:
1. Combine filling ingredients in a gallon size freezer bag and gently knead until thoroughly mixed.
2. Clip a small corner, about 1/2", of the bag. Spray crock pot.
3. Spread about 1/2 cup sauce in crock pot . Pipe all cheese and place in crock pot. 4. Pour remaining sauce on top. covering completely.
5. Crock on high for about 2 hours until shells are fork tender.
6. Sprinkle remaining 1/2 cup cheese the last thirty minutes of cooking time.
I know what you are thinking, manicotti in a crock pot? Yes. How amazing is that?? You don't even have to boil the noodles first! It only takes a couple hours in the crock pot but it was awesome! Sam absolutely raved about the manicotti and I think I will add this recipe to our weekly rotation :)
Ingredients:
Filling Ingredients (Place inside a gallon size freezer bag):
2 cups cottage cheese
1 ½ cups mozzarella cheese
Add:
1 ½ teaspoons Italian Seasoning
¼ teaspoons salt
¼ teaspoon pepper
Remaining Ingredients:
1-8oz. package manicotti
½ cup mozzarella cheese
Jar or can of favorite marinara sauce
cooking spray
Directions:
1. Combine filling ingredients in a gallon size freezer bag and gently knead until thoroughly mixed.
2. Clip a small corner, about 1/2", of the bag. Spray crock pot.
3. Spread about 1/2 cup sauce in crock pot . Pipe all cheese and place in crock pot. 4. Pour remaining sauce on top. covering completely.
5. Crock on high for about 2 hours until shells are fork tender.
6. Sprinkle remaining 1/2 cup cheese the last thirty minutes of cooking time.
Baked Dijon Salmon
Erin,
In an effort to try and start eating healthy, I decided to make salmon this week. I never know how to cook salmon and so I searched the internet for a good recipe. I found a simple looking recipe and I had all the ingredients on hand so I decided to try it out. The salmon is coated in a honey mustard mix and then dipped in breadcrumbs! It was fabulous! I am not a huge salmon fan but this is a recipe I will make over and over again!
Ingredients:
1/4 cup of butter (melted)
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons fresh parsley, chopped
4 (4oz) fillets salmon
salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees F
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper
In an effort to try and start eating healthy, I decided to make salmon this week. I never know how to cook salmon and so I searched the internet for a good recipe. I found a simple looking recipe and I had all the ingredients on hand so I decided to try it out. The salmon is coated in a honey mustard mix and then dipped in breadcrumbs! It was fabulous! I am not a huge salmon fan but this is a recipe I will make over and over again!
Ingredients:
1/4 cup of butter (melted)
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons fresh parsley, chopped
4 (4oz) fillets salmon
salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees F
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper
Sunday, January 6, 2013
Marshmallow Caramel Popcorn
Erin,
The other night I was craving something sweet but I didn't know what I wanted. I came across this recipe on Pinterest (Thank God for Pinterest) and I had all the ingredients on hand. SCORE! At first, I was a little hesitant, I mean.. that's a heck of a lot of butter. But completely worth it. OMG, it was amazinggggg!
Ingredients:
1/2 c. brown sugar
1/2 c. butter
9-10 marshmallows
12 c. popcorn
Directions:
1. Microwave brown sugar and butter for 2 minutes, (but check on it frequently and stir). Add marshmallows and microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn!
The other night I was craving something sweet but I didn't know what I wanted. I came across this recipe on Pinterest (Thank God for Pinterest) and I had all the ingredients on hand. SCORE! At first, I was a little hesitant, I mean.. that's a heck of a lot of butter. But completely worth it. OMG, it was amazinggggg!
Ingredients:
1/2 c. brown sugar
1/2 c. butter
9-10 marshmallows
12 c. popcorn
Directions:
1. Microwave brown sugar and butter for 2 minutes, (but check on it frequently and stir). Add marshmallows and microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn!
Creamy Garlic Pasta
Erin,
This is a copycat recipe of a popular dish at Olive Garden. I was surprised how easy it was to make and it was really tasty! It is rich and creamy and combines cheese and garlic. And let's be honest, there is nothing better. Plus, I love the idea of boiling noodles in chicken broth instead of plain water. Top this pasta with fresh parsley and viola! Instant goodness :)
Ingredients:
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock (I used chicken broth)
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
Directions:
1. In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
2. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
This is a copycat recipe of a popular dish at Olive Garden. I was surprised how easy it was to make and it was really tasty! It is rich and creamy and combines cheese and garlic. And let's be honest, there is nothing better. Plus, I love the idea of boiling noodles in chicken broth instead of plain water. Top this pasta with fresh parsley and viola! Instant goodness :)
Ingredients:
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock (I used chicken broth)
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
Directions:
1. In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
2. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
Bruschetta Chicken
Erin,
This is a great chicken recipe I found on Pinterest and super healthy! Give it a try :)
Ingredients:
1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste
Directions:
1. Preheat oven to 375 degrees. Grease 9x13 baking dish.
2. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish.
3. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil.
4. Bake for 30-40 minutes, or until top is browned and chicken is cooked through.
5. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.
This is a great chicken recipe I found on Pinterest and super healthy! Give it a try :)
1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste
Directions:
1. Preheat oven to 375 degrees. Grease 9x13 baking dish.
2. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish.
3. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil.
4. Bake for 30-40 minutes, or until top is browned and chicken is cooked through.
5. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.
Tuesday, January 1, 2013
"Mustard Spanked Chicken"
Ashley,
Mike bought me a cookbook recently called "Fifty Shades of Chicken". Haha! Besides the name and my love for the original book, this has some pretty great stuff. We are hugh chicken eaters so it's really been coming in handy! Here is something I tried the other day:
What you will need:
1 whole chicken, 4 lbs
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp dijon mustard
2 tsp fresh minced basil
3 tbsp olive oil
Directions:
1. Rub chicken all over with salt and pepper (including cavity)
2. In small bowl, mix together the mustard, basil and garlic and cover chicken with mixture
3. Let sit at least one hour
4. Preheat oven to 400
5. Place chicken on rack breast side down, drizzle with 1 tbsp olive oil
6. Roast for 30 minutes
7. Take out and flip chicken over so breasts are up and drizzle with remaining olive oil
8. Roast for another 40 minutes
Enjoy!
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