Greek Feta Burgers

Soooo yummy!

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Ingredients:

  • 1 lb ground beef (or venison)
  • 1 egg
  • 1 container crumbled feta
  • 1 tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1 scallion, chopped
  • 1/2 tsp cumin
  • Salt and Pepper

Method:

Combine all burger ingredients thoroughly, and shape into patties (making sure to make a small indentation in the middle of each so that they don’t turn into baseballs). Grill over medium-high heat until they are done to your preferred level (don’t you dare press down on teh burgers and squeeze out all the juices!). Serve on toasted buns with lettuce, sauteed mushrooms, pickles, cucumbers, picked onions, and condiments. Yum!

Optional: Sauteed mushrooms – sautee mushrooms in a buttered skillet until browned. Season with salt and pepper and a splash of white wine. Cook wine off, and serve on top of the burgers.

Homemade Pizza

It is soooo unbelievably easy!

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Recipe adapted from THIS recipe from The Pioneer Woman.

Ingredients:

FOR THE CRUST (MAKES TWO CRUSTS):

  • 1 teaspoon Active Dry Or Instant Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/3 cup Extra Virgin Olive Oil

FOR THE PIZZA:

  • 1 cup tomato or marinara sauce
  • 2 cups mozzarella cheese, shredded
  • Assorted toppings (basil, pepperoni, mushrooms, olives, spinach… whatever!)

Method:

To make the crust:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined. (You can also do this by hand.)

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

To make the pizza:

Preheat oven to 500 degrees.

Drizzle a little olive oil on a large baking sheet or skillet and use fingers to coat thoroughly. Remove about half of the pizza dough from the bowl. Stretch pizza dough, pressing with fingers to form. Dough should be very thin.

Spread tomato sauce on dough – not too much or it’ll be soggy!  Top with cheese and desired toppings.

Bake on a lower rack in the preheated oven for about 12 minutes. Move to a higher rack and broil for a few minutes at the end to char the crust and bubble the cheese. Cool slightly, slice, and serve!

Baked Enchiladas

You know I love a good casserole… and this is just a Mexican casserole, basically! So delicious and easy (and pretty!). Also freezes beautifully. Enjoy!

enchiladas

Ingredients:

  • 1 package of 8 large flour (or corn) tortillas
  • 1 lb (approx) skirt steak, flank steak, or similar
  • 2 tbsp vegetable oil
  • 4 tbsp seasoning (you can use any combo you like: premixed taco seasoning, chili seasoning, chipotle seasoning, chili powder, cumin, oregano, etc…)
  • Salt & Pepper
  • 2 cans (10 oz each) red/rojo enchilada sauce
  • 1 can chopped green chilis
  • 1 small onion, diced
  • 1 1/2 cups monterey jack cheese, shredded
  • Chopped cilantro, for garnish
  • Optional: sour cream, guacamole, shredded lettuce, pickled onions

Method:

Heat a large skillet over high heat. Pat the steak dry, drizzle with a SMALL amount of oil, and season liberally with seasoning combo and s&p (make sure your mix doesn’t already have salt in it). Place steaks in the dry skillet and cook until meat is at desired level of done-ness, but making sure to get a good sear on the outside. For medium rare, cook 2-3 minutes per side over high heat. Do not crowd the pan! Cook steak in batches if necessary. (You can also cook your steaks on the grill – yum!)

Remove steaks to a cutting board to cool, then slice thinly.

Now it’s time to assemble the enchiladas! Preheat your oven to 375 degrees. Set all of your ingredients out around you (mise en place) so that you don’t forget anything.

Lightly spray a 9×13 casserole dish with oil.  Pour 1 can of enchilada sauce into the bottom of the pan and spread it out evenly.

Here’s how you assemble an enchilada: Place 1/8 of the steak on a tortilla, top with 1/8 of the chopped chilis and 1/8 of the chopped onion. Roll up like you would a burrito (great instructions HERE). Place in the pan, seam side down. Repeat with the remaining 7 enchiladas.

Top enchiladas with remaining can of enchilada sauce and sprinkle with cheese. Bake in the preheated oven for 20-30 minutes, or until bubbly and cheese has melted. Garnish with cilantro and serve with accompaniments!

Serves 6-8

Thai Green Curry

Don’t be intimidated! This is one of the first recipes I ever made in college, and I’m still making it today.  No (super) special ingredients or equipment needed.

green-curry

Ingredients:

  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 3 tbsp Thai green curry paste (available in the Asian/ethnic isle of most grocery stores)
  • 1 (14 oz) can coconut milk (regular or light)
  • 2/3 cup chicken stock
  • zest of 1 lime
  • juice of half a lime
  • 2 tsp fish sauce (optional – available in the Asian/ethnic isle of most grocery stores)
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2-3 boneless, skinless chicken breasts
  • Additional veggies, to taste: potato, zucchini, mushroom, bell pepper, carrot, peas…
  • Salt & Pepper
  • Fresh cilantro and/or Thai basil, for garnish

Method:

Heat the oil in a large pot/pan and cook the onion and garlic until soft. Add the curry paste and cook a few more minutes, until fragrant.

Add the coconut milk, chicken stock, lime zest and juice, fish sauce, soy sauce, and sugar. Bring to a boil, and then reduce heat to simmer.

Add the whole chicken breasts to the pot, so that they are submerged in the sauce. Cover and simmer for 25 minutes.

While the chicken is cooking, decide what other veggies you want to add to your curry and cook them (steam, roast, boil, whatever!).

When chicken is cooked, remove to a plate to cool. Shred or chop and add back to the sauce, along with the cooked veggies. Taste and adjust seasonings.

Serve with rice and garnish with cilantro and or Thai basil.

Serves 4-6

 

Baked Goat Cheese with Bacon, Apple, & Fennel

Filled with chunks of fennel, green apple, and crispy maple bacon, this baked goat cheese is best hot from the oven with crusty bread. Bake it in a 9-inch cast iron skillet (which you do not have to butter) or a 9-inch baking dish (buttered).

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Recipe from The Boston Globe.

Ingredients:

  • 8 ounces goat cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons olive oil
  • 3 tablespoons freshly grated Parmesan
  • Salt and pepper, to taste
  • 3 slices thick-cut maple bacon, cut into 1/2-inch pieces
  • 1 tablespoon butter
  • 2 cloves garlic, finely chopped
  • 1/2 green apple, cored and cut into 1/2-inch cubes
  • 1/2 bulb fresh fennel, halved and cut into 1/4-inch slices
  • 1 tablespoon coarsely chopped fennel fronds (for garnish)

Method:

1. Set the oven at 400 degrees. Have on hand a 9 ­inch cast iron skillet or lightly butter a 9-inch baking dish.

2. In a large bowl, stir together the goat cheese, cream cheese, chives, 1 tablespoon of the parsley, olive oil, 2 tablespoons of the Parmesan, salt, and pepper.

3. In a dry skillet over medium ­high heat, render the bacon, stirring often, for 5 minutes or until golden brown. With a slotted spoon, transfer to paper towels to drain.

4. Leave the bacon fat in the pan. Add the butter and when it melts, add the garlic. Cook, stirring constantly, for 1 minute, or until it just begins to brown, taking care not to burn it. Add the apples and sliced fennel. Cook, stirring often, for 5 minutes, or until brown and tender. With a slotted spoon, transfer ⅔ of the apple-fennel mixture to the goat cheese mixture. Add ⅔ of the bacon. Stir gently to combine.

5. Spread the mixture in the skillet or baking dish and smooth the top. Sprinkle with the remaining 1 tablespoon Parmesan. Transfer to the oven and bake for 12 minutes or until the cheese is bubbly and golden on top. Remove from the oven and garnish with the remaining bacon, apple-­fennel mixture, fennel fronds, and parsley.

Bacon-Wrapped Pork with Roasted Vegetables

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Ingredients:

  • 4 cloves garlic, grated
  • 11⁄2 tablespoons chopped fresh rosemary
  • 1 tablespoon fennel seed, chopped
  • 11⁄2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon lemon zest
  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 (8-ounce) packages baby carrots
  • 6 shallots, halved
  • 1 (11⁄2-pound) pork tenderloin
  • 8 slices bacon
  • 1 tablespoon olive oil, divided

Method:

  1. Preheat oven to 425°. In a small bowl, stir together garlic, rosemary, fennel seed, salt, red pepper, and lemon zest. In a large bowl, combine Brussels sprouts, carrot, and shallot; sprinkle with 1 tablespoon garlic mixture, tossing to coat. Set aside. Rub pork tenderloin with remaining garlic mixture.Wrap bacon around tenderloin, overlapping slices slightly.
  2. In a 12-inch cast-iron skillet, heat 1⁄2 tablespoon olive oil over medium-high heat. Add tenderloin; cook until browned on all sides, 1 to 2 minutes per side. Remove from heat. Add vegetables to skillet; drizzle with remaining 1⁄2 tablespoon olive oil.
  3. Bake until a meat thermometer registers 140° and vegetables are tender, approximately 25 minutes. Let stand 10 minutes before slicing.

Caroline’s Balsamic Vinaigrette

So simple and delicious. You’ll never buy store-bought again!

vinaigrette

Ingredients:

  • 1/4 tsp Dijon mustard
  • 1/2 tsp chopped shallots or garlic
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • Salt & Pepper

Method:

Combine all ingredients by shaking them together in a jar, whisking, etc. Store in an airtight container until ready to use.

Yield: Enough for 2 small salads

Kellianne’s Pesto Tomato Chicken

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Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 jar store bought pesto, or homemade (about 8-oz/1 cup)
  • 1 14-oz can halved/quratered artichoke hearts, drained (can sub frozen artichoke hearts)
  • 1 large beefsteak (or other) tomato, sliced fairly thinly
  • 1 egg, beaten with a little water or milk
  • 1 cup Italian bread crumbs
  • 1/2 cup Italian blend shredded cheese (usually a combo of mozzarella, parm, fontina, asiago, etc.)
  • 8 oz Fresh mozzarella, cut into spears like cheese sticks (could also sub mozzarella cheese sticks, i guess…)
  • Salt & Pepper

Method:

Preheat oven to 400 degrees F. Lightly grease a large casserole dish.

Lay half of the tomatoes and artichokes in the bottom of the dish.

Butterfly the chicken and pound with a meat tenderizer. Sprinkle each piece with salt and pepper. Place equal amounts of mozzarella spears in each chicken breast. Roll up/fold over each chicken breasst aroudn teh mozzarella, dip in the egg mixture, and then dip in the bread crumbs. Place chicken in dish on top of tomatoes and artichokes.

Add the remaining artichokes to the dish, nestling them around the chicken. Pour the pesto over everything, spreading to cover evenly. Top with the remaining tomato slices. Sprinkle the shredded cheese over everything.

Cook in the preheated oven for 35 minutes, or until chicken is cooked through. At the end, broil for a few minutes or get some good color on the top.

Cool slightly and serve.

 

Cajun Onion Rings

You could always deep fry these, but I promise they turn out really well in the oven! Feel free to leave out the Cajun seasoning, or add any other seasoning you like.

onion rings

Ingredients:

  • 2 cups all-purpose flour
  • 4 teaspoons Cajun seasoning
  • 4 teaspoons salt
  • 1 1/2 cups buttermilk (can sub regular milk)
  • 2 eggs
  • 3 cups panko breadcrumbs
  • 4 tablespoons olive oil
  • 2 large sweet onions, sliced 1/4-to-1/2-inch thick

Method:

Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.

In a small bowl, combine the flour, Cajun seasoning, and 2 teaspoons salt (omit salt if your Cajun seasoning already has salt added). In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.  Add the panko to a separate bowl.

Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk.  Drain the excess batter and then dredge in the panko.

Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Lightly drizzle with olive oil and the remaining salt. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

Crisp Gingersnaps

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Yield: about 40 cookies

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 tbsp fresh grated ginger
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/2 cup sugar in a shallow bowl, for finishing

Method:

Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. Set aside.

In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter, fresh ginger, and sugar for about 5 minutes until very light and fluffy. Add the egg and continue beating until smooth.

Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.

Cover, and transfer to the fridge to chill for at least 30 minutes (or up to 24 hours).

Set racks in middle racks of the oven and preheat to 350 degrees.

Scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on greased cookie sheets leaving about 3 inches all around each, to allow for spreading. Bake the cookies for 12-15 minutes (less for slightly chewy cookies, more for super crispy cookies). Cool cookies on racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.