Smashburger Tacos

 

Ingredients

For the spread:

• ⅓ cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 2 tablespoons minced red onion
• 1 tablespoon white vinegar
• ½ teaspoon granulated sugar

For assembly and serving:

• 8 small flour tortillas
• ¾ pound ground beef 80/20
• 1 tablespoon yellow mustard
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 8 slices American cheese, unwrapped
• 1 medium yellow onion, diced
• Sliced dill pickles, for serving
• 1 small Campari tomato, thinly sliced
• 1 romaine heart, finely shredded

Instructions

For the spread:

• In a small bowl whisk together the mayonnaise, ketchup, pickle relish, red onion, white vinegar and sugar.
• Cover and refrigerate until ready to use. The spread can be made up to 1 week in advance.

For assembly and serving:

• Press 1.2 oz (32g) of the ground beef onto each flour tortilla. Make sure the meat is spread thinly and evenly across the tortilla right to the edges. Spread about ½ teaspoon (3g) of yellow mustard evenly over each pressed patty. Season with salt and pepper.
  • Heat a large cast iron pan over high heat. Once the pan is hot, work in batches to cook the tacos depending on the size of the skillet. Add the tortilla patties, patty-side down onto the hot pan and use a metal spatula or heavy item to smash the tortilla flat onto the pan.
  • Cook for 1 minute then use the metal spatula to scrape the patty and flip the tortilla to warm it for just a few seconds.
  • Remove to a platter and immediately top with a slice of cheese. Repeat with the remaining meat and tortillas.
  • Return the pan to heat, add the diced onion to the pan and sauté in the rendered beef fat until the onions are soft and start to brown, stirring occasionally, about 8 minutes.
  • Top the burgers with a spoonful of the spread, grilled onions, pickles, a slice of tomato and the shredded lettuce. Serve hot.

Lemon Raspberry Cupcakes

 

Ingredients

For the lemon cupcakes:

• 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (115 grams) unsalted butter , softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract
• 3 tablespoons (45 ml) fresh lemon juice
• 2 tablespoons lemon zest (about 2 medium lemons)
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 grams) sour cream

For the raspberry buttercream:

• 1 cup (230 grams) unsalted butter , softened
• 3 and 1/2 cups (420 grams) powdered sugar
• 1 tablespoon (15 ml) heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup raspberry preserves (or jam)
• tiny pinch of salt

Instructions

To make the lemon cupcakes:

• Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.
• In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
• Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
• Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.

To make the raspberry buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
• Frost the cooled cupcakes as desired.

Best Thanksgiving Turkey

 Place the still frozen turkey, breast up in a roasting pan (2 1/2 to 3" sides)  Make an aluminum foil tent that covers all of the breast and thighs.  This tent should be loose fitting so as to make it easy to pull off for browning and so the skin will not stick to it.

Place the turkey in a cold oven, turn the oven to 250 degrees and use the time schedule to approximate cooking time.  Your total time may differ, depending on oven.  A meat thermometer should be inserted into the center of the breast tissue about half way through the roasting period.  Pop-up timers are set for around 180-185 degrees, and will not have popped up at 170 degrees.  Cooking the turkey over 170 degrees causes the turkey to be dry.

To brown the bird, remove the foil tent for the last 15-20 minutes of the roasting time and turn the oven up to 400 degrees.

Roasting time at 250 degrees

8 lbs  -  7 1/2 hours

10 lbs  -  9 1/2 hours

12 lbs  -   11 hours

15 lbs  -  13 1/2 hours

18-20 lbs  -  15 1/2 hours

FROM: Susan Jaggi via newspaper

Oven Baked Cilantro Lime Rice Recipe

 Ingredients

• 2½ cups long-grain white rice
• 2 cups chicken broth (I use two cubes of chicken bouillon dissolved into 2 cups hot water.)
• 3 cups hot water
• 2 limes
• 6 tbsp softened butter or canola oil
• ¾ tsp salt, divided
• ½ tsp sugar
• 1 clove garlic, crushed (or ¼ tsp garlic powder or dehydrated garlic)
• ¼ cup chopped onion (or ¾ tsp onion powder or 1 tbsp dehydrated onion)
• ¼ cup chopped cilantro leaves, very loosely packed

Instructions

1. Preheat oven to 350 degrees.
2. In a 9x13 pan combine rice, chicken broth, water, the juice of ONE of the limes, butter OR oil, ½ tsp of the salt (reserve the other ¼ tsp for after rice is cooked), crushed garlic, and chopped onion.
3. Next, carefully stir to distribute ingredients evenly, cover with foil, and place in the 350-degree oven and bake for 1 hour.
4. Remove rice after 1 hour. In a small bowl, mix the juice of the second lime, ¼ tsp salt, ½ tsp sugar, and ¼ cup chopped cilantro leaves. Pour mixture over baked rice and stir carefully until well combined.
5. Serve and Enjoy!

FROM: Real Life Dinner

Instant Pot Smoky Honey Cilantro Chicken

 

INGREDIENTS

• 1 cup salsa verde or tomatillo salsa
• ¼ cup honey
• 1 tablespoon liquid smoke (optional, but delicious)
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder or 2-3 cloves, finely minced
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ½ cup chopped fresh cilantro
• 2-3 pounds boneless skinless chicken breasts

INSTRUCTIONS 

• Whisk together the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper.
• For the Instant Pot: Add the salsa verde mixture to the insert of the Instant Pot. Nestle the chicken into the sauce. 
• Secure the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. 
• Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
• For the Slow Cooker: Add the salsa verde mixture to the insert of a 5- or 6-quart slow cooker. Nestle the chicken into the sauce. 
• Cover the slow cooker and cook on low for 6-7 hours. If the mixture starts to look dry during cooking, add 1/2 cup or so chicken broth to the slow cooker and continue cooking. 
• Shred the chicken with two forks (right in the slow cooker). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
• For serving: serve the chicken as desired in tacos, enchiladas, burritos, on salad, etc.

FROM: Mel's Kitchen Cafe

The Best Chocolate Zucchini Cake

 

INGREDIENTS

• 3 large eggs
• 1 tablespoon vanilla extract
• 1 ½ cups (318 g) granulated sugar
• ¾ cup buttermilk (see note)
• ½ cup (113 g) melted coconut oil, avocado oil, canola oil or vegetable oil
• 2 cups (283 g) finely shredded zucchini
• 1 ½ cups (213 g) all-purpose flour
• ½ cup (43 g) natural, unsweetened cocoa powder
• ¾ teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
• In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
• • Stir in the shredded zucchini.
  • Add the flour, cocoa powder, salt, soda and baking powder.
  • Stir until just combined and no dry streaks remain.
  • Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
  • Let cool completely.
  • Serve with a dollop of lightly sweetened chocolate whipped cream (see note) or spread with chocolate frosting and cut into squares.

  NOTES

  Zucchini: I don't squeeze any excess liquid out of the zucchini for this recipe; however, previously frozen, shredded zucchini tends to be a bit more liquidy so if using thawed zucchini that's been frozen, you might drain slightly.

  Frosting: this cake is delicious all by itself! But it's also super tasty with chocolate frosting or my favorite, lightly sweetened chocolate whipped cream. For the cream, combine 1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 1/3 cup cocoa powder (Dutch-process cocoa powder is delicious here but you can use natural, unsweetened too), 1/2 teaspoon vanilla. Whip until thick and creamy.

  Bundt Pan: my Aunt Marilyn says this recipe works great in a bundt pan - bake for about 45-50 minutes.

  Buttermilk: here are some buttermilk substitutions if you don't have buttermilk on hand.
  FROM:  Mel's Kitchen Cafe 

Avocado Chicken Salad

 

INGREDIENTS

Dressing:

• 3 tablespoons fresh lime or lemon juice, or a combination of both
• 2 tablespoons olive oil
• ½ teaspoon salt, I use coarse, kosher salt
• Pinch black pepper, I use coarsely ground pepper

Salad:

• 2 cups chopped cooked chicken (see note)
• 1 cup corn kernels, fresh (cooked) or frozen and thawed
• 2 medium/large ripe avocados, peeled and diced
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh cilantro or parsley

Optional Add-ins:

• Halved cherry tomatoes
• Cooked, crumbled bacon
• Feta cheese

INSTRUCTIONS 

• In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.
• Add all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed.

  • Serve immediately. If making ahead of time, mix everything together except the avocados. Refrigerate the salad and stir in chopped avocados right before serving.

  NOTES

  Nutrition Facts: the nutrition facts for this recipe were calculated based on the salad (but do not include the optional add-ins as those are added based on personal preference). 

  For the chicken: a rotisserie chicken works great as does marinated grilled chicken (this lemon garlic grilled chicken is my favorite and super delicious in this salad) or even canned, drained chicken, if that’s your thing.
  
  FROM:  Mel's Kitchen Cafe