This recipe was submitted by AlishaMay on July 1st
I thought I would share a simple Onion Burger recipe, complete with my tips to minimize patty shrinkage :)
Makes 4 quarter pound hamburgers
1lb 90/10 ground beef (higher fat content contributes to shrinkage)
1 packet Beefy Onion Lipton Soup Mix
3-4 shakes from the Worcestershire bottle.
parchment paper or waxed paper
1. Mix ingredients until just incorporated and divide meet into 4 equal parts
2. Lay 4 squares of waxed paper onto a tray
3. Make hamburger patties that are fairly flat and thin. As they cook the meat will shrink to a bun size patty. Lay the patty on the paper for easy transfer to the grill. Once on the paper make a small indentation in the center of the patty
4. Transfer the patty to the grill using the paper and then peel it off of the top and discard the paper
5. Leave the burgers alone for about 5 minutes (depending on how how your grill is). Resist the urge to squish them, or move them. After 5 minutes flip
6. Again, resist the urge to squish the burger - you're just squeezing out the juicyness, not making it cook any quicker. Allow to finish cooking to your desired doneness .
7. Enjoy!
Showing posts with label AlishaMay. Show all posts
Showing posts with label AlishaMay. Show all posts
Friday, July 1, 2011
Wednesday, June 29, 2011
Vegetarian Stuffed Peppers
It's not Friday, but I made these for dinner tonight and had to share the recipe with you before I forgot it (I don't do well with writing recipes I create down). I threw these together with leftovers from the fridge, so feel free to adapt it to fit your leftover usage needs. :)
Vegetarian Stuffed Peppers
4 Med bell peppers (peppers that stand on their own are helpful)
2 Cups cooked rice
1 can diced tomatoes with Italian seasoning (or use fresh if you have them)
3/4 c pasta sauce (alternatively you could use broth, soup, cream, etc...)
1 1/4c Italian Cheese Blend, divided
1/4 c panko bread crumbs (or whatever you have on hand)
2 Tbsp Olive Oil
handful of chopped parsley
1. Preheat oven to 350
2. Fill a pan with hot water and place it in the oven with a backing rack over it (this is what you'll use to seam the peppers)
3. Cut the tops off the peppers and clean out the seeds and membranes. Cut a bit off the bottom if necessary to make them stand up nicely, but be careful not to have hols in the bottom or your filling and juices will come out.
4. Place peppers on the baking rack in the oven and let them steam for about 10 minutes until they feel like they have softened most of the way.
5. Meanwhile, cook your rice and combine with the tomatoes, pasta sauce and 1 cup cheese.
6. In a separate bowl, combine bread crumbs, 1/4 cup cheese, chopped parsley and olive oil. Stir to combine
7. Remove peppers, baking rack and pan from the oven. Spray a small pan with a bit pan spray and put the peppers in, and stuff them with the rice mixture and top with breadcrumbs.
8. Bake for 30 minutes and enjoy!
Vegetarian Stuffed Peppers
4 Med bell peppers (peppers that stand on their own are helpful)
2 Cups cooked rice
1 can diced tomatoes with Italian seasoning (or use fresh if you have them)
3/4 c pasta sauce (alternatively you could use broth, soup, cream, etc...)
1 1/4c Italian Cheese Blend, divided
1/4 c panko bread crumbs (or whatever you have on hand)
2 Tbsp Olive Oil
handful of chopped parsley
1. Preheat oven to 350
2. Fill a pan with hot water and place it in the oven with a backing rack over it (this is what you'll use to seam the peppers)
3. Cut the tops off the peppers and clean out the seeds and membranes. Cut a bit off the bottom if necessary to make them stand up nicely, but be careful not to have hols in the bottom or your filling and juices will come out.
4. Place peppers on the baking rack in the oven and let them steam for about 10 minutes until they feel like they have softened most of the way.
5. Meanwhile, cook your rice and combine with the tomatoes, pasta sauce and 1 cup cheese.
6. In a separate bowl, combine bread crumbs, 1/4 cup cheese, chopped parsley and olive oil. Stir to combine
7. Remove peppers, baking rack and pan from the oven. Spray a small pan with a bit pan spray and put the peppers in, and stuff them with the rice mixture and top with breadcrumbs.
8. Bake for 30 minutes and enjoy!
Friday, June 24, 2011
White Chicken Chili
This recipe was submitted by AlishaMay on June 24
This recipe is a favorite of mine and the recipe is often requested. It's a simple delicious crockpot standby.
White Chicken Chili
1.5 pounds boneless skinless chicken breasts (if I want to make this quickly I'll pick up a roasted chicken from the deli and shred it)
2 (15oz) cans great northern beans (or any white beans you prefer)
1 (15oz) can corn
1 envelope taco seasonings
1 (4.5oz) can chopped green chilies
1 (10.75) can cream of chicken soup
1 (14oz) can chicken broth
1. Place chicken in the crockpot and top with beans and corn
2. In a medium bowl, combine the remaining ingredients and pour over chicken
3. Cover and cook on low 8-10 hours
4. Shred chicken and stir the mixture to combine
This recipe is a favorite of mine and the recipe is often requested. It's a simple delicious crockpot standby.
White Chicken Chili
1.5 pounds boneless skinless chicken breasts (if I want to make this quickly I'll pick up a roasted chicken from the deli and shred it)
2 (15oz) cans great northern beans (or any white beans you prefer)
1 (15oz) can corn
1 envelope taco seasonings
1 (4.5oz) can chopped green chilies
1 (10.75) can cream of chicken soup
1 (14oz) can chicken broth
1. Place chicken in the crockpot and top with beans and corn
2. In a medium bowl, combine the remaining ingredients and pour over chicken
3. Cover and cook on low 8-10 hours
4. Shred chicken and stir the mixture to combine
Saturday, June 18, 2011
Salted Brown Butter Crispy Treats
This recipe was posted by AlishaMay on June18th
I made a pan of these today, and I'm certain we'll be making at least one more by the end of this weekend A new take, on an old favorite from the Smitten Kitchen
Salted Brown Butter Crispy Treats
What’s different about these? Oh, just a bit more (coughdouble) butter which you toast until it’s brown and nutty and help along with some coarse salt, just minor things. But it changes everything.
Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares and get ready to make new friends.
I made a pan of these today, and I'm certain we'll be making at least one more by the end of this weekend A new take, on an old favorite from the Smitten Kitchen
Salted Brown Butter Crispy Treats
What’s different about these? Oh, just a bit more (coughdouble) butter which you toast until it’s brown and nutty and help along with some coarse salt, just minor things. But it changes everything.
Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares and get ready to make new friends.
Friday, June 10, 2011
Jam Filled Strawberry Chocolate Chip Scones
I found this recipe on Once A Month Mom and had to try it! I made a slight variation based on one of the comments from the site, and turned it into a jam filled scone. I hope you enjoy it as much as I have!
View the original recipe here
2) In a large bowl sift together all of the dry ingredients. Cut in butter with a pastry blender, until it resembles a coarse meal.
3) In a smaller bowl whisk together egg yolk and buttermilk. Add wet ingredients into dry ingredients and stir until dough starts to pull together.
4) Fold in chocolate chips and strawberries and roll out onto a floured surface.
5) Pat dough into a large square and spread jam or preserves evenly over dough. Fold dough in have so that jam is in the middle of the dough. Pat into a large square, and cut into squares again, then triangles
6) Place triangles on cookie sheet and place in oven and bake for 12-15 minutes
7) Once cooled place in sandwich bags, or all in gallon bag.
8) To serve: Reheat in microwave or toaster oven.
These freeze easily, and thaw nicely in the microwave.
View the original recipe here
- 1 1/2 Cups All purpose flour
- 2 Tablespoons sugar
- 2 1/4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 Tablespoons butter
- 1 large egg yolk
- ½ cup buttermilk, (can be made with 1/2 tsp lemon juice and 1/2 c milk)
- ½ cup strawberries,chopped
- ½ cup chocolate chips
- 2 Tbsp Strawberry Jam or Preserves
2) In a large bowl sift together all of the dry ingredients. Cut in butter with a pastry blender, until it resembles a coarse meal.
3) In a smaller bowl whisk together egg yolk and buttermilk. Add wet ingredients into dry ingredients and stir until dough starts to pull together.
4) Fold in chocolate chips and strawberries and roll out onto a floured surface.
5) Pat dough into a large square and spread jam or preserves evenly over dough. Fold dough in have so that jam is in the middle of the dough. Pat into a large square, and cut into squares again, then triangles
6) Place triangles on cookie sheet and place in oven and bake for 12-15 minutes
7) Once cooled place in sandwich bags, or all in gallon bag.
8) To serve: Reheat in microwave or toaster oven.
These freeze easily, and thaw nicely in the microwave.
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