Monday, November 18, 2019

Ground turkey burgers

Ground turkey burgers

How to Make the Best Turkey Burger


  • Mix all ingredients except oil: add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, salt, pepper, garlic powder, and onion powder.

  • Add mayonnaise and drizzle in Worcestershire sauce.

  • Gently toss and break up meat mixture to evenly blend.

  • Shape into patties: divide into 4 equal portions and shape into patties about 1/2-inch thick.

  • Heat the skillet: preheat olive oil in a 12-inch non-stick skillet over medium-high heat for a few minutes.

  • Sear and cook burgers through: add turkey patties and sear until browned on bottom, about 4 – 5 minutes, flip and continue to cook until cooked through, about 4 – 5 minutes longer.


Thursday, November 14, 2019

Garlic pasta

Garlic pasta

Ingredients


Kosher salt, to taste, plus 1 teaspoon

1 pound spaghetti

3 cloves garlic, minced

1/2 cup extra-virgin olive oil

Pinch red pepper flakes

2 tablespoons chopped flat-leaf parsley

1/2 lemon, zested, optional

Freshly grated Parmigiano-Reggiano, optional

Directions

  1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

  2. While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

  3. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

Fried bread

Fried bread

Ingredients

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/8 teaspoon salt

  • 1/3 cup hot water

  • Oil for deep-fat frying

  • Seasoned Taco Meat, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper, shredded lettuce, optional

Directions

  • In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes.

  • Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle.

  • In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.

Tuesday, November 12, 2019

Carne asada tacos

Carne asada tacos

Ingredients


2 pounds flank or skirt steak, trimmed of excess fat

1 recipe Mojo, recipe follows

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

16 (7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

1/2 cup Pico de Gallo, recipe follows

2 limes, cut in wedges for serving

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

4 vine-ripe tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced

1 handful fresh cilantro leaves, chopped

3 garlic cloves, minced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

Directions



  1. Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

  2. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

  3. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

  4. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.


  1. In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

  2. Yield: approximately 1 1/4 cups

Monday, November 11, 2019

Bone in chicken breast

Bone in chicken breast

Ingredients

  • 2 whole bone-in chicken breasts, or 4 split breasts, trimmed of excess fat, about 3 pounds total

  • 2 tablespoons unsalted butter, at room temperature

  • Herb or spices for the butter, such as minced garlic or parsley (optional)

  • Salt and pepper

  • 1 tablespoon vegetable oil

Directions

Heat an oven to 450°F. Line a broiler pan with foil and set a rack on top of it. In a small bowl, combine the butter and 1/2 teaspoon salt. If desired, add herbs or other flavorings to the butter.

Season the both sides of the chicken breasts liberally with salt and pepper. Using a finger, carefully loosen the skin from the meat and slide the butter underneath it. Using the back of a spoon, carefully spread the butter evenly under the skin of each breast.

Rub the skin of each breast with vegetable oil. Place the breasts on the rack and roast until the skin is golden brown and the meat is cooked through, 30-35 minutes. Transfer to a cutting board to rest for 5 minutes.

Carve the breast off the breastbone and rib cage, then slice cross-wise. Serve immediately.

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Friday, November 8, 2019

Deviled eggs recipe

Deviled eggs recipe

How To Make Deviled Eggs:

Alright, let’s talk about exactly how to make deviled eggs! I promise, they’re much easier than they might look. Simply…

  1. Prepare your yolk filling: Slice the hard-boiled eggs in half lengthwise, and scoop the yolks out into a small bowl. Mash them thoroughly with a fork, then stir in the Greek yogurt, lemon juice, Dijon, salt and pepper until completely combined. (If you would like a super-smooth filling, you can also blitz these ingredients in a food processor for a sec instead of mashing/stirring everything by hand.)

  2. Fill the egg whites: Using either a spoon or a small cookie scoop or a piping bag (up to you!), fill the egg whites with the yolk mixture.

  3. Sprinkle and serve: Top each of the devilled eggs with a generous sprinkle of everything bagel seasoning. Then serve immediately and enjoy!

Deviled Egg Recipe Variations:

There are about a million different ways to customize your own easy deviled eggs recipe, so great creative and have fun with them! For example, feel free to:

  • Add avocado: To make avocado deviled eggs, just sub in well-mashed avocado in place of the mayo.

  • Add some pickles: It’s often traditional in the South to make deviled eggs with relish or pickle juice, which also pairs nicely with the everything bagel seasoning.

  • Add some heat: Such as a pinch of cayenne, Sriracha, fresh or pickled jalapeƱos.

  • Add some cheese: Soft crumbled cheeses (such as feta or goat cheese) work well. Or grated sharp cheddar or smoked gouda would also be delicious.

  • Add some bacon: I’ll never argue with a lil’ sprinkle of bacon bits on top of my deviled eggs. ;)


Thursday, November 7, 2019

Crock pot pot roast

Crock pot pot roast

Ingredients

  • 1 cup warm water

  • 1 tablespoon beef base

  • 1/2 pound sliced fresh mushrooms

  • 1 large onion, coarsely chopped

  • 3 garlic cloves, minced

  • 1 boneless beef chuck roast (3 pounds)

  • 1/2 teaspoon pepper

  • 1 tablespoon Worcestershire sauce

  • 1/4 cup butter, cubed

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

Directions

  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender.

  • Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.