Wednesday, December 27, 2017

best burgers

1 lb ground beef
1 egg.
1 teaspoon mustard (regular or Dijon)
1 teaspoon Worcestershire sauce.
1 small onion, finely grated.
1 clove garlic, minced.
1/2  teaspoon salt.
1/2 teaspoon pepper.

Whisk egg in a bowl & add next 6 ingredients to ground beef.
Add any of the “stir-ins” that appeal to you.
Crumble in beef & using your hands or a fork, gently mix together.
Handle the meat as little as possible – the more you work it, the tougher it gets.
Gently shape (don’t firmly press) mixture into burgers about 3/4  inch thick.
Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during
Shape the patties: Gently press each chunk of ground beef against the counter into a disk roughly an inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don't worry if there are some cracks in the edges; try not to mash the beef too much as you shape the patties.

Warm the pan: Set your pan over medium heat. Add a pat of butter or a teaspoon of oil, and let it warm with the pan.

Toast the buns: Press the buns into the warm butter or oil, and toast until the surface is golden. Repeat with any buns that didn't fit in the pan, adding more butter or oil as necessary. Transfer the toasted buns to a serving plate.

Increase the heat to medium-high: Increase the heat to medium-high, and keep a careful eye on the pan. When you see the first wisp of smoke, you're ready to cook the burgers.

Cook the burgers for 3 to 5 minutes: Transfer the burger patties to the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat up a little. Sprinkle the tops generously with salt and pepper, and cook for 3 to 4 minutes.

Flip the burgers and cook another 3 to 5 minutes: Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Sprinkle the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great!

To make cheeseburgers: If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.

Finish the burgers: When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.
Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
Tuck into a warm crusty bun& add your favourite toppings.
Other flavors you can add:1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing or
1 tablespoon chopped sun-dried tomato
1 tablespoon sour cream or 1 tablespoon yoghurt or
1 tablespoon grated fresh lemon rind
or 1 tablespoon lime rind
1 tablespoon grated gingerroot
1 tablespoon ketchup  1 tablespoon barbecue sauce
1 teaspoon lemon pepper
1 teaspoon curry powder
1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary
1 tablespoon fresh herb
2 teaspoons cajun seasoning
1 teaspoon sesame oil
1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce
1 fresh jalapenos or 1 pickled jalapeno pepper, chopped

Ginger Cashew Chicken

  • 1 cup salted, roasted cashews, divided
  • 5 tablespoons unsalted butter, divided
  • 5 teaspoons sambal oelek, divided
  • Kosher salt
  • 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
  • 1 large onion, chopped
  • Freshly ground black pepper
  • 2 tablespoons finely grated peeled ginger
  • 1 tablespoon all-purpose flour
  • 2 cups (or more) milk
  • 2 teaspoons white wine vinegar
  • Cooked rice (for serving)
  • Real Talk: The spicy double-roasted cashews are incredibly addictive. Seriously, you should triple the recipe just for snacking purposes. And if you don’t feel like making rice, pick up a couple to-go containers from a neighborhood restaurant.
  • Coarsely chop ½ cup cashews. Melt 1 Tbsp. butter in a large pot over medium heat. Cook chopped cashews and 1 tsp. sambal oelek, stirring occasionally, until nuts begin to toast (yes, you’re double-toasting them), 3–5 minutes. Scrape into a small bowl, season with salt, and set aside.
  • Melt 2 Tbsp. butter in same pot over medium-high heat. Cook half of chicken, stirring occasionally, until just beginning to brown, about 3 minutes. Using a slotted spoon, transfer chicken to a small bowl. Repeat with remaining chicken and 2 Tbsp. butter.
  • Cook onion in same pot, stirring occasionally, until translucent and just tender, 5–8 minutes; season with salt and pepper. Add ginger and remaining 4 tsp. sambal oelek and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Return chicken and any accumulated juices to pot. Stir in flour to coat and cook until warmed through, about 1 minute. Add milk and remaining ½ cup cashews; gently simmer, adding milk to thin if needed, until sauce is the consistency of heavy cream and chicken is cooked through, about 10 minutes. Season with salt and pepper, then stir in vinegar. Serve with rice and top with reserved cashews.
  • Do Ahead: Curry can be made 1 day ahead; cover and chill.

Broccoli Slaw

8 cups broccoli florets chopped
1/2 cup red onion finely chopped
 16 oz bacon cooked and crumbled
1/2 cup craisins
1/2 cup shelled sunflower seeds

Creamy Dressing
1 cup mayo
2 Tbsp red wine vinegar
3 Tbsp sugar (honey, or sweetener of choice)
salt and freshly ground black pepper

 Place broccoli pieces in a large bowl. Add chopped red onion, crumbled bacon, craisins, and sunflower seeds 2. In a small bowl, mix mayo, red wine vinegar, and sugar (or sweetener). Season with salt and freshly ground pepper and stir well.  3. Add creamy dressing to broccoli salad and toss gently. 

Saturday, December 23, 2017

Christmas Turkey Legs Findlay Style

Findlay Tradition Savory Turkey legs

Sunday, August 20, 2017

strawberry almond oatmeal bake


  • 1 1/2 cups rolled oats
  • 1/2 cup sliced almonds
  • 20 ounces strawberries, hulled and quartered
  • 1/3 cup plus 3 tablespoons light brown sugar, plus more for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 large egg
  • 1 3/4 cups milk
  • 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish


  1. 1.
    Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease shallow 2-quart baking dish. Scatter oats, almonds, and strawberries into baking dish. 
  2. 2.
    Whisk 1/3 cup plus 2 tablespoons brown sugar, salt, cinnamon, egg, milk, and melted butter in medium bowl until combined. Pour into baking dish. Using spoon, gently press oats into liquid to moisten evenly. 
  3. 3.
    Scatter remaining tablespoon brown sugar over top and bake until center is just set, about 30 minutes. Serve immediately, passing extra brown sugar at the table.

Saturday, April 15, 2017

tuna pasta with lemon


  • 1/2 cup  dried breadcrumbs
  • 1/2 cup  pine nuts, lightly roasted
  • 1/4 tsp red chilli flakes
  • 2 large cans tuna, tuna in water, drained
  • 1 box elbow pasta
  • 1/4 cup mayonnaise 
  • 2 cloves garlic, finely chopped
  • 1/3 cup grated parmesan
  • half a container of baby spinach leaves
  • Finely grated rind

  •  1
    Combine breadcrumbs, nuts, chilli flakes and 1 teaspoon salt in a bowl. In another bowl, flake the tuna into large chunks.
  •  2
    Cook pasta in a saucepan of boiling salted water until al dente. Drain pasta then transfer to a large bowl.
  •  3
    Return pan to stovetop over low heat. Add oil and garlic and spinach, and cook until fragrant. Add crumb mixture. Cook, stirring until golden. Add to hot pasta with parmesan, tuna, and mayo, lemon rind. Toss well to combine. Season to taste.  Toss gently. serve.