Tuesday, October 11, 2016

chipotle pork burgers... 25 minutes

the goods:

1 and 1/2 pounds ground pork
2 chipotle peppers in adobo sauce, minced
2 tablespoons chopped fresh cilantro
1/2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
4 slices colby jack cheese
1 avocado, sliced
4 tablespoons mayonnaise
4 english muffins

In a medium bowl, mix chipotle peppers, cilantro, garlic powder, salt and pepper into pork with your hands. Form into 4 patties.
Preheat grill to medium-high. Clean and lightly oil hot grates. Grill burgers 6-8 minutes per side, top with cheese after flipping.
Split and toast english muffins, and lightly spread 1 tablespoon mayonnaise on each muffin. Top with burgers and avocado.

Monday, October 10, 2016

slow cooker chicken and pinto bean burritos... 6 hours

the goods:

3 boneless skinless chicken breasts
1 can (10 ounces) mild enchilada sauce
1 can (16 ounces) pinto beans, rinsed and drained
4 garlic cloves, minced
1 small white onion, diced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon coriander
salt and pepper to taste
large flour tortillas
3 cups shredded cheddar cheese
toppings: guacamole, salsa, fresh cilantro, and lime wedges

In a slow cooker, combine the chicken enchilada sauce, beans, garlic, onion, and spices. Cook on high for 4-6 hours. Using 2 forks, gently shred the chicken right in the slow cooker. Using tongs, place a mound of chicken and beans inside each tortilla. Sprinkle some cheese on top of chicken, then fold in ends, and roll up burrito. Place seam-side-down on a rimmed baking sheet, and sprinkle with more cheese. Repeat with remaining burritos. Broil for 2-3 minutes until cheese is melted and bubbly and serve with desired toppings.

Friday, October 7, 2016

shake shack burger... 25 minutes

the goods:

shake sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices dill pickles
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch of cayenne

8 ounces ground beef sirloin
8 ounces ground beef chuck
1 tablespoon vegetable oil
2 tablespoons butter, room temperature
4 potato burger buns
curly lettuce
2 vine-ripened tomatoes, sliced
1/2 teaspoon vegetable oil
4 slices American cheese

Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika, and cayenne in a food processor, and pulse until smooth. Refrigerate until ready to use.
Gently mix together sirloin and chuck in a mixing bowl until combined. Form into 4 patties, leaving a thumb indentation in the center of each patty.
Heat oil in a cast-iron skillet over medium-high heat. Generously season patties with salt and pepper, then transfer, seasoned-side-down, to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten patties. Season top-side with salt and pepper. Cook until crisp-brown crust has formed, about 3 minutes. Carefully loosen patties from skillet and flip. Top with a slice of cheese and cook until cheese has melted, about 1 to 2 minutes more.
Split open buns and lightly butter the inside of each half. Toast on a griddle or skillet until toasted. Spread buns with shake sauce on both sides. Top each bun half with a patty, then tomato, lettuce, and top bun. Serve with additional shake sauce.

Friday, September 2, 2016

roasted red pepper and tomato soup with apple-bacon grilled cheese... 1 hour

the goods:

2 red bell peppers
3 heaping tablespoons frozen corn
1 can (15 ounces) diced tomatoes
2 tablespoons olive oil
2 cloves garlic
1 medium yellow onion
3 cups chicken broth
2 roasted green peppers, jarred
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
sour cream, and minced chives, for serving

sliced sourdough bread
thinly sliced apple
cooked bacon
sliced sharp cheddar cheese

Roast bell peppers on a grill or over a gas cooktop until blistered and blackened in spots. Place them in a bowl and cover with plastic wrap. Allow to steam for 10 minutes. Peel peppers, remove stems and seeds and give them a rough chop. In a large pot or dutch oven, heat oil over medium heat. Saute the onions until translucent and soft. Add the garlic and peppers and cook for about 2 minutes, stirring. Add tomatoes, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, and oregano. Bring to a boil. Cover, and boil over medium heat for 20-25 minutes. Using an immersion blender, or doing it in small batches in your blender, puree soup just slightly (you still want it to have some texture). (If you are using your blender, puree only about half the soup.) Add corn and turn heat up to high for a couple minutes to heat through. Serve with sour cream and chives.

Make sandwiches: (I prepped all the sandwiches while the soup was bubbling, then grilled them up at the end while the soup cooled.) Butter the outside of 2 slices sourdough, On the unbuttered side, layer cheese, bacon, apple, and cheese. Top with other slice of bread, butter-side-up. Make as many as needed. Heat a skillet to medium. Cook sandwiches until cheese is melted and bread is golden and toasted. Serve with soup.

Monday, August 29, 2016

chicken enchiladas... 5 hours

the goods:

1/2 cup salsa
2 teaspoons taco seasoning
1 teaspoon garlic powder
1/2 onion, finely chopped
3 boneless, skinless chicken breasts
16 flour tortillas
2 cups enchilada sauce, divided
2 cups grated sharp cheddar cheese
2 cups grated Monterey Jack cheese
sour cream, diced tomato, diced, avocado, and fresh cilantro, for serving

Stir together the salsa, taco seasoning, garlic powder, and onion in a low cooker. Add chicken. Cover and cook until chicken shreds easily with a fork, 2 and 1/2 hours on high of 4 and 1/2 hours on low/ Shred chicken and stir to incorporate cooking liquid. Wrap the tortillas in damp paper towels, and microwave for 30 seconds to soften. Preheat oven to 350 degrees. Spread about 1/4 cup enchilada sauce in the bottom of a 13x9-inch baking pan. Place 1 heaping tablespoon sauce down center of tortilla. Then spoon about 1/4 cup shredded chicken down center, topped with a sprinkling of cheese. Roll tortilla up and place seam-side-down in pan. Repeat with remaining enchiladas. Spread remaining enchilada sauce on top, and sprinkle with remaining cheese. Bake in the oven until cheese is hot and bubbly, about 15 minutes. Serve with your favorite toppings.

Thursday, August 25, 2016

turkey enchilada nachos... 25 minutes

the goods:

multigrain, scoop tortilla chips
2 tablespoons olive oil
1 pound ground turkey
1 teaspoon dried oregano
1 can (10 ounce) enchilada sauce
a few dashes of hot sauce
3/4 cup grated sharp cheddar cheese
1/2 can (7 ounces) refried beans
1/2 can (7 ounces) corn, drained
1/2 avocado, cut into chunks
1 tomato, chopped
sliced pickled jalapenos
chopped cilantro
Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano. Cook, covered, until sauce is reduced by third. Season with hot sauce. Remove from heat.
Pour refried beans into a small saucepan, and warm.
Turn the oven on broil. AT the bottom of a cast-iron skillet arrange a layer of tortilla chips. Top with half the turkey mixture, half the refried beans, and half the cheese. Arrange another layer of chips and top with remaining turkey, refried beans, and cheese.
Broil until cheese is melted, about 5 minutes (keep and eye on it).
Remove from oven and top with tomato, avocado, jalapeno, and cilantro. Throw some more hot sauce on as needed.

Tuesday, August 23, 2016

honey-roasted chicken... 2 hours and 40 minutes

the goods:

1 cup salt
1/2 cup sugar
1 whole chicken, giblets removed
1 cup honey
1/2 cup soy sauce
8 garlic cloves, minced
1/4 cup white wine vinegar
2 tablespoons crushed red pepper flakes
3 tablespoons cornstarch

Stir together salt, sugar, and 1 gallon of water in a large container. Submerge the chicken in the liquid, and refrigerate overnight.
Preheat the oven to 350 degrees. Stir together honey, soy sauce, garlic, vinegar, and red pepper in a small bowl. Place a piece of aluminum foil (large enough to completely enclose the chicken) on a work surface; top with a large piece of parchment paper. Remove the chicken from the liquid, pat dry with a paper towel, and place in the center of the parchment paper. Gather the sides of the parchment and foil around the chicken, leaving the top of the bird exposed. Place the partially wrapped chicken in a roasting pan, and pour honey mixture over top. Wrap chicken tightly with the parchment and enclose with the foil. Roast in the oven for 2 hours.
Remove from oven and fold back foil and parchment. Pour pan drippings into a saucepan. Whisk together cornstarch and 2 tablespoons water in a small bowl. Slowly stir cornstarch mixture into pan drippings, and bring to a boil over medium-high. Boil until sauce thickens, about 1 minute. Baste chicken with sauce. Return chicken to oven, and bake, uncovered, basting from time to time, until the skin is deeply golden brown, about 30 minutes. Carve chicken and serve with remaining pan sauce.