There are two types of people in the world: those who believe that burgers should be simple and elegant, and those who think that the more stuff you can pile on top of it, the better it is.
This burger appeals to that second group. It has a bunch of awesome components that give it a great texture and spiciness. It takes a little longer to prepare, but it’s totally worth it. Especially when you consider swapping out the mushroom for a juicy, red hamburger.
Now don’t get me wrong, I’m a huge fan of mushrooms, and I love the portobello burger. I do my best to encourage other people who are biased against them to give my favorite fungi a chance, and I like to think I’ve brought a few over to the light side. But I’m a hearty meat eater, and it’s impossible to say no to a delicious, medium-rare burger.
So light that grill and throw some beef patties next to your mushroom caps, and try them both! See which one you like better. Continue reading
While I was perusing my friend Bee’s blog, over at a Quarter Life (Crisis) Cuisine (congrats on the new domain name, chica!), I noticed her most recent post was a Cinco de Mayo recipe. Panicking slightly, I looked at my calendar and realized it was, in fact, almost May 5th. Where has this spring gone!? With the strange weather we’ve been getting in Rochester, my brain has not really wrapped around the fact it’ll soon be summer.
But it’s true, and I must forge ahead. So being inspired by Bee, I frantically searched for a fun Mexican dish to make to celebrate this fun holiday. Five minutes before I left work to go grocery shopping I stumbled upon this recipe for chorizo, bean, and cheese nachos from Emeril, over at FoodNetwork.com. It is layered like a lasagna and baked, and the rings of onions on top gave it a cool polka dot effect that I thought was cute 🙂
Despite my mother not liking sausage, I tend to use it in quite a few of my recipes. I love how versatile it can be! You can cook it whole and shove it in a bun, you can slice it and saute it, or you can crumble it and use like ground beef. Chorizo is different from regular sausage, and it has a distinctive taste that comes from the vinegar and paprika. There are many varieties, so for this Cinco de Mayo dish, make sure you purchase a Mexican chorizo (Spanish chorizo is very different). Continue reading
This dish was hard to name because it has so many components! Really it should be named “sauteed salmon fillets with carmelized onions, lemon slices, and a sour cream and lemon sauce, all on top of a bed of pasta,” but that didn’t sound catchy enough. I made this recipe a few weeks back (original recipe courtesy of Emeril Lagasse) and I couldn’t wait to make it again. It has a wonderful mix of complex flavors that all work together in a truly fabulous way.
And since you’re probably wondering, no I didn’t forget about you for two weeks. Work has been a little hectic recently, and on top of that, I got a stomach flu! I figured you already know how to make toast and heat up a can of soup, so I didn’t have much to blog about. But I’m all better now, and anxious to whip up a few goodies before I leave for the Midwinter Research Meeting of the Association for Research in Otolaryngology in sunny San Diego! (This means I’ve officially entered the adult working world, I think. 🙂 )
I knew I wanted to challenge myself, and guess what I got to use for the first time ever?
This is cool because I didn’t even know we had one of these. Turns out, it’s been hiding on a top shelf in a cabinet I never go into, for like 30 years. When I asked my mom how to use it, she had no idea.
So, after googling “how to use a wok” (this is a judgement free zone, folks), I was ready to make a delicious side dish to go with my sweet and spicy takeout chicken. Continue reading
What do you do when you mother goes shopping at BJ’s and comes home with 10 pounds of potatoes and 6 quarts of chicken broth? Why, you make potato cheddar soup, of course!
So a few weekends ago, while I was puttering around the house in my pajamas, I started looking at what else I had in my cupboards that I could use to make the soup.
Bacon? Now we’re getting somewhere!
I apologize for all the soup recipes that I’ve been posting, but I just can’t stop making them! 🙂
You will need:
- 1/4 cup butter
- 3/4 white onion, chopped (the recipe called for 1/2 but I added a little extra. Sorry Ken!)
- 1/4 cup all-purpose flour
- 2 cups water
- a handful of baby carrots, diced (or 2 large ones)
- 4 stalks celery, diced
- several cloves (5-6) of garlic, minced
- salt and pepper to taste
- 1 cup milk
- 2 tablespoons chicken soup base
- 1 cup warm water
- 5 pounds russet potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese (I added close to 1 and 1/2)
- 6-10 slices crisp cooked bacon, crumbled
In a large saucepan, melt the butter over medium heat. Then add the diced onions and sauté until translucent.
Don’t you just love that smell? Continue reading
Oh. My. Gosh. This soup was the most fantastic thing to ever come out of my kitchen, and that’s putting it mildly.
Let me put it a different way: I could live off of this indulgent, creamy soup, and are you surprised? We all know how much I love brie.
Hm, I’m still not getting the message across. *runs to mountain top* I LOVE THIS SOUPPPPPPP!!!!!
There, I think you understand now 🙂
You will need:
(Recipe taken straight from Gimme Some Oven, no changes were made.)
- 2 heads of roasted garlic
- 7 ounces Brie, rind removed and chopped
- 2 ribs celery, finely diced
- 1 medium onion, finely diced
- 1 medium carrot, finelly diced
- 3 Tbsp. olive oil
- 1/4 cup flour
- 6 cups chicken broth
- 1 tsp. fresh thyme, chopped (or 1/2 tsp. dried thyme)
- 1 tsp. fresh oregano, chopped (or 1/2 tsp. dried oregano)
- optional: fresh parsley, chopped (for garnish)
Start by cutting the tops off of a head of garlic, and peel the outermost layer off. Leaving the bulbs in their little paper shells, rub the outsides with olive oil, wrap in tinfoil and bake in the oven at 400° for 35-40 minutes.
I absolutely love Panera Bread. When I was at school I would make a weekly trip out there to gorge myself on soup-filled sourdough bread bowls. For the first year of my obsession with Panera I ate only chicken noodle soup, but then I tried the broccoli cheddar, and my world was rocked.
I’ve only made matzo ball soup before (which is the easiest, most delicious thing ever…I’ll make it again in the fall!), and so I decided that for my first *non-chicken based* attempt I would make my favorite unhealthy Panera favorite!
And guess what? IT TASTED PHENOMENAL! I’m excited to post a recipe that turned out well to prove to you that I don’t always light my dinner on fire or pour a can of spaghettios on top. I found the recipe on CDKitchen.com, but I made a few modifications, so I’ll post my directions as well.
You will need:
1 tablespoon plus 1/4 cup melted butter
1/2 medium onion, chopped (I only used a 1/4 of the onion)
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces shredded sharp cheddar cheese (As you can see in the picture, I ate half the block of cheese before I started cooking, so I only had about 5 ounces left =P it STILL tasted great though!)