Tag Archives: Chef

Memorial Day Burgers with Mushroom and Fried Egg

Burger Recipe

One of my favorite food memories is tasting my first burger with a avocado and a fried egg.  It was absolutely amazing and something I have been replicating ever since. Plus who doesn’t love that extra bit of protein!

For Memorial Day, I’m cooking up burgers with Gorgonzola mushrooms, arugula, and of course a fried egg.  Don’t let the Gorgonzola egg combo scare you. I promise it’s divine.

First off the mushrooms.  I’m obsessed with just sauteing mushrooms making some kind of sauce and just eating it plain.  A bottle of red wine and mushrooms left on the stove for an hour turns into something quite magical.

Gorgonzola Mushrooms:

1/2 mushrooms sliced

3 oz gorgonzola crumbled

2tbs balsamic vinegar

2 cloves garlic finely chopped

salt and pepper to taste

2 tbs olive oil

Method: Heat olive oil in a medium sized skillet.  Once hot, add mushrooms and cook until they are soft and have released their juices.  Add balsamic vinegar, salt and pepper and gorgonzola.  Stir to combine until the mushrooms resemble a saucy texture.

Burgers:

1lb 80% ground beef – Using lean ground beef in burgers is a sin.

salt and pepper

1.5 tsp Worcestershire sauce

Method: I don’t like to add much to my burgers.  Just a little salt and pepper will go a long way.  Fire up your grill until it reaches medium heat.  Form your burgers to be about 3/4 inch thick.  Don’t over “mush” them, just gently press together.  Place the burgers on the grill and close the lid.  Once juices form on the top of your burgers it’s time to flip about 5 minutes.  Cook another 4 minutes for a nice medium rare burger.  You can leave it on for an additional two minutes if you like yours well done.

Egg:

1 Egg

1tsb olive oil

Method: I like to fry my eggs in olive oil.  Heat up olive oil in a small non-stick skillet.  Wait about a minute or so to really warm up the pan.  Crack and egg in the middle and lower the heat to medium.  Wait until the whites are fully set and thick, about 4 minutes. Carefully flip the egg and cook for an additional 30 second to a minute.  This creates a nice runny egg.

Assembly: I like to top my burgers with extra crumbled gorgonzola, the mushrooms, arugula, and of course, the fried egg.

Enjoy!

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Homemade Artisan Bread

Artisan Bread

I think making homemade bread is some sort of secret in the bakers world. I’m a self proclaimed non-baker. I cook, but any time flour gets mixed in I get lost. I have proven this theory by making a dynamite flourless chocolate cake.  However, I have recently discovered that making break is not that hard. In fact, it’s rather easy.  So easy that I would say that bread machines are a bigger scam than that Nigerian princess who has been emailing you.

The ability to crank out delicious crusty loaves will seriously change your life. Normally, I am all about making dough in my mixer, but this recipe is actually no knead! That’s right, your hands will rest easy. The hardest part is waiting for it to rise!

Ingredients:

3 Cups All Purpose Flour

2 Teaspoons Salt

1/2 teaspoon active dry yeast

1 1/2 cups warm water

Method: In a large bowl, stir together the flour, salt and yeast. Slowly stir in water using a wooden spoon until the mixture forms a shaggy-like dough. Make sure to not overwork the dough.  This is a no knead recipe. Cover the bowl tightly with plastic wrap and let rise for 8 – 24 hours in room temperature.

When dough is ready, preheat your oven to 450 degrees F. Place a dutch oven into the preheated oven for 30 minutes to “warm” up.  While preheating, place dough onto a well floured surface and begin to shape dough into a ball.  I scored the dough with a knife to create a criss cross shape. Cover the dough with a damp towel and let rest.  Once the oven is preheated and the dutch oven has warmed, place the bread dough into the dutch oven. Cover and bake for 30 minutes.  Remove cover and bake for an additional 15 minutes more.

*This recipe was adapted from The Comfort of Cooking

Enjoy 🙂

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Mini Chicken Tostada Bites & 1 Year Anniversary

Mini Chicken Tostada Bites

So my one year anniversary of this blog occurred about 2 months ago. This whole working thing has put a real damper on my blogging but certainly not on my cooking.  I have a ton of post that have piled up on my phone that I’m waiting to draft. So…new posts coming soon!

In honor of my anniversary I’m posting one of my favorite appetizers! These tostada bites embody the whole “looks impressive isn’t impressive” notion that I love. They are a real crowd-pleaser!  Also, there are sooo many variations you can make with this.  Swap chicken for beef, or heck you can even make tiny dessert cups. If I made these again, I think I would add some diced tomato.

I stumbled upon this recipe on Pinterest. Usually I avoid these recipes cause they seem doomed for failure but this one definitely intrigued me.

Ingredients:

Tostada Cups

Flour or Corn Tortillas ( I found that an 8 inch tortilla would make 3 cups)

Olive Oil

Salt and Pepper

Mini Muffin Tins 

Method:

Preheat the over to 375 degrees.  If tortillas are cold microwave them for no longer than 20 seconds. Use a circular cutter (I may or may not have used the top of my margarita shaker) to cut out circular pieces. Once you have desired amount, brush each piece with olive oil.  Use a mini muffin tin (greased with cooking spray) and carefully place the circular piece into the tin. The Yummy Life does a far better job of explaining this process than I can ever do so please check out her site for all kinds of taco shell variations. I sprinkled some sea salt on my and popped them into the oven for 12 minutes.  They should easily slide right out.

Homemade Guacamole 

3-4 ripe avocados

salt and pepper

3 tbs lime juice freshly squeezed

2 large garlic cloves

1/2 cup small diced red onion

Hot sauce (to taste, definitely optional). 

1 tsp red wine vinegar

2 tbs cilantro 

Filling

Shredded chicken ( I used a store bought rotisserie chicken…works amazingly!)

Shredded Monterrey jack cheese (use any you would like)

Black Beans

Method:

Carefully layer chicken, guacamole, and black beans into the cups.  Sprinkle with shredded cheese.  Enjoy!

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Roasted Red Pepper Pasta

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So I lied.  I only had two red peppers but I happened to have two yellow peppers as well.  Red and yellow make orange so we can call it Roasted Orange Pepper Pasta.  I love this sauce.  I also needed an excuse to use my new purchase — Italian Harvest Capricci pasta.  

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Look at the fun shape!

I already needed to roast some red peppers because I was making my crab cakes.  So it was the perfect excuse to make some red pepper sauce…sorry orange pepper sauce, gotta be accurate.

I began by roasting the peppers (duh).  I chopped off the tops of the peppers and cleaned the insides out.  I flattened them out on baking sheet and drizzled the peppers with olive oil and salt and pepper.

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Now it’s time to broil!  I usually broil the peppers for ten minutes until they are are charred and black.

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Place the peppers into a large bowl and cover with saran wrap.   I happen to have a vendetta against saran warp because it doesn’t work.  I feel like its a trick they are playing with us humans.  Does anyone else feel this way?  Well anyway, this step is important because it allows the peppers to steam and their skins loosen.

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I usually let them sweat for 10-20 minutes.  Once they are finished with their sauna remove the peppers from the bowl.  I find their skin will slide off easily if you slice the center with a knife.

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Slice the peppers into thin strips.

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Throw some butter into pan and sauté the onions and garlic.

Imagemmmmm….

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Does anything smell better than onions and garlic? Next add the peppers.

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Cook the peppers for about five minutes.  Then transfer the mixture to a food processor or blender.

Pulse the mixture until it is all pureed.  I like mine to still be a little bit chunky.  Texture never hurt anyone.

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Transfer the mixture back to the pan and add chicken broth.

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Next add the cream and wine.  Accent with a red pepper flakes and fresh basil.

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Pour sauce over pasta of your choice and serve with parmesan cheese.

Ingredients: 

4 Bell Peppers

Olive Oil

Salt and Pepper

12 oz pasta of your choice

1/2 onion

3 cloves of garlic

1 cup chicken broth

1/4 cup light cream

1/3 cup dry wine

Handful Fresh Basil

Parmesan Cheese 

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