Callen grilled us some burgers the other night. (I mixed a little worcheshire and garlic salt in the beef before I made patties. And when I made patties, I actually made them thicker on the outer edge and thin in the middle, that way when you cook them and they condense a little, it ends up making them very even. Genius. Thanks Rachael Ray for that tip.)
I decided to make my own buns, cuz that's what I do. I used this recipe.
Although the buns ended up smaller than they looked in the picture, they tasted great and complimented the perfectly disced burgers. A delicious dinner!
Hamburger Buns
1 T active dry yeast
1 c. plus 1 T warm water
1/3 c. vegetable oil
1/4 c. sugar
1 egg
1 t. salt
3-3 1/2 c. flour
1. In a large bowl, dissolve yeast in warm water. Add oil and sugar, let stand for 5 mins.
Add the egg, salt and enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 mins. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on a greased cookie sheet.
3. Cover and let rest for 10 mins. Bake at 425 for 8-12 mins or until golden brown. Remove from pans to wire racks to cool.
Makes 12.
Sunday, August 11, 2013
Mini Tacos
This is genius. And there is only a picture on pinterest, no link, so I'm not sure who to give credit to. Why I didn't think of this, I'm not sure. Very simple.
Take some beef (or turkey, I always use ground turkey in place of beef), cook it, and add taco seasoning like you would for regular tacos. Then take some tostito scoops chips, the ones that look like little bowls. Fill them with the meat, then sprinkle on some shredded cheese. Bake at 350 for like 10 minutes so your cheese will get nice and melty. I served them with lettuce and tomatoes which I would pile on and then eat. They were so easy, you don't have that stupid struggle of trying to keep the crap in the taco shell while it is crumbing every time you take a bit. It's one little bite each time. And super easy to feed the girls. I think Syd ate 6 or 7. I'm totally serious.
Genius, I tell you.
Take some beef (or turkey, I always use ground turkey in place of beef), cook it, and add taco seasoning like you would for regular tacos. Then take some tostito scoops chips, the ones that look like little bowls. Fill them with the meat, then sprinkle on some shredded cheese. Bake at 350 for like 10 minutes so your cheese will get nice and melty. I served them with lettuce and tomatoes which I would pile on and then eat. They were so easy, you don't have that stupid struggle of trying to keep the crap in the taco shell while it is crumbing every time you take a bit. It's one little bite each time. And super easy to feed the girls. I think Syd ate 6 or 7. I'm totally serious.
Genius, I tell you.
Homemade Mac n' Cheese
This recipe did not blow me out of the water, but I used milk instead of sharp cheddar. I think that if I used sharp, it would give it more flavor. So I am going to save this recipe for the sake of its potential. This recipe is also found on Allrecipe.com. Here
Mac N' Cheese
8 oz. uncooked elbow macaroni
2 c. shredded sharp Cheddar
1/2 c. grated Parmesan
3 c. milk
1/4 c. butter
2 1/2 T flour
2 T butter
1/2 c. bread crumbs
1 pinch paprika
1. Cook macaroni. (Duh)
2. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. (I misread the ingredients list and only used 2T butter at this point instead of the full 1/2 c.) Add milk to roux, stir constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick.
3. Put macaroni in large casserole dish and pour sauce over macaroni. Stir well.
4. Melt butter in a large skillet and add breadcrumbs. Brown (I ran out of bread crumbs, so I shredded some homemade artisan bread and browned them. They were delicious). Spread over the macaroni and cheese, then sprinkle on paprika (I forgot this. No wonder there wasn't a lot of flavor).
5. Bake at 350 for 30 minutes.
I will try again and hope for a little more flavor. My bad.
Mac N' Cheese
8 oz. uncooked elbow macaroni
2 c. shredded sharp Cheddar
1/2 c. grated Parmesan
3 c. milk
1/4 c. butter
2 1/2 T flour
2 T butter
1/2 c. bread crumbs
1 pinch paprika
1. Cook macaroni. (Duh)
2. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. (I misread the ingredients list and only used 2T butter at this point instead of the full 1/2 c.) Add milk to roux, stir constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick.
3. Put macaroni in large casserole dish and pour sauce over macaroni. Stir well.
4. Melt butter in a large skillet and add breadcrumbs. Brown (I ran out of bread crumbs, so I shredded some homemade artisan bread and browned them. They were delicious). Spread over the macaroni and cheese, then sprinkle on paprika (I forgot this. No wonder there wasn't a lot of flavor).
5. Bake at 350 for 30 minutes.
I will try again and hope for a little more flavor. My bad.
Chicken Marsala
I had a ton of mushrooms to use up (I first typed marshmallows instead of mushrooms. I think it's because Brooklyn calls the little marshmallows in her Lucky Charms cereal mushrooms. I'm all screwed up now). So I decided to make one of Callen's favorites to order at restaurants, Chicken Marsala. And it was delicious!
I found the recipe here. Good all Allrecipes.com
Chicken Marsala
Ingredients:
1/4 c. all purpose flour
1/2 t. salt
1/4 t. black pepper
1/ t. oregano
4 skinless, bonless chicken breasts, pounded 1/4 in think
4 T butter
4 T olive oil
1 c. sliced mushrooms
1/2 c. Marsala wine
1/4 c. cooking sherry (I didn't have this so I just used 3/4 c. Marsala wine)
1. In a shallow dish, mix together the flour, salt, pepper, and oregano. Dredge chicken breasts in the mix.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add the mushrooms. Pour in wine/sherry. Cover skillet; simmer 10 minutes, turning once, until the chicken is no longer pink and the juice run clear.
I served it over pasta. Delicious!
I found the recipe here. Good all Allrecipes.com
Chicken Marsala
Ingredients:
1/4 c. all purpose flour
1/2 t. salt
1/4 t. black pepper
1/ t. oregano
4 skinless, bonless chicken breasts, pounded 1/4 in think
4 T butter
4 T olive oil
1 c. sliced mushrooms
1/2 c. Marsala wine
1/4 c. cooking sherry (I didn't have this so I just used 3/4 c. Marsala wine)
1. In a shallow dish, mix together the flour, salt, pepper, and oregano. Dredge chicken breasts in the mix.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add the mushrooms. Pour in wine/sherry. Cover skillet; simmer 10 minutes, turning once, until the chicken is no longer pink and the juice run clear.
I served it over pasta. Delicious!
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