Wednesday, May 22, 2013
Monday, May 20, 2013
Saturday, May 18, 2013
Friday, May 17, 2013
Tuesday, May 14, 2013
Joe-dogs revised.
Loaded Cheddar Hot Dogs
Yield: makes 6 hot dogs
Total Time: 45 minutes
Total Time: 45 minutes
Ingredients:
6 hot dogs
6 whole wheat hot dog buns, toasted
1 sweet onion, diced
12 ounces of sliced mushrooms, chopped
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon honey
1 garlic clove, minced
6 ounces white cheddar cheese, freshly grated
4 slices bacon, fried and crumbled
ketchup, mustard + relish
6 whole wheat hot dog buns, toasted
1 sweet onion, diced
12 ounces of sliced mushrooms, chopped
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon honey
1 garlic clove, minced
6 ounces white cheddar cheese, freshly grated
4 slices bacon, fried and crumbled
ketchup, mustard + relish
Directions:
Heat two skillets over low heat. Add one
tablespoons each of olive oil and butter to both skillets. To one
skillet, add diced onions with a pinch of salt. Stir to coat. Cover and
cook over low heat for about 15 minutes, stirring occasionally to ensure
the onions don't burn. Remove lid and add honey, tossing to coat and
cook for another 10-15 minutes, until completely caramelized. Once
caramely, set aside.
In the meantime, add the chopped mushrooms to the skillet, tossing to coat. Cover and cook for 15-20 minutes, stirring once or twice. Add in garlic and cook for 5 minutes more. Remove from heat and season with a pinch of salt and pepper. Set aside.
Cook hot dogs as desired: either grilled or in a skillet over medium heat until browned. Place each hot dog in a bun and top with an equal amount of grated cheese. Place hot dogs under the broiler (or even back on the grill) for a minute or two just until the cheese is melted. Top with ketchup, mustard and relish, then add mushrooms, onions and bacon. If not serving immediately, wrap in aluminum foil tightly. They can be reheated this way too!
In the meantime, add the chopped mushrooms to the skillet, tossing to coat. Cover and cook for 15-20 minutes, stirring once or twice. Add in garlic and cook for 5 minutes more. Remove from heat and season with a pinch of salt and pepper. Set aside.
Cook hot dogs as desired: either grilled or in a skillet over medium heat until browned. Place each hot dog in a bun and top with an equal amount of grated cheese. Place hot dogs under the broiler (or even back on the grill) for a minute or two just until the cheese is melted. Top with ketchup, mustard and relish, then add mushrooms, onions and bacon. If not serving immediately, wrap in aluminum foil tightly. They can be reheated this way too!
Found here: How Sweet It Is...
Sunday, May 12, 2013
Friday, May 10, 2013
Friday, May 3, 2013
Smoky Sweet Potato Burgers...
Ingredients:
2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
2 bulbs of roasted garlic
1 cup cannellini benas (rinsed and drained if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
1 large egg, lightly beaten
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup plain greek yogurt or sour cream
1 teaspoon maple syrup
extra salt and pepper for seasoning yogurt/cream
4 whole wheat buns
2 bulbs of roasted garlic
1 cup cannellini benas (rinsed and drained if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
1 large egg, lightly beaten
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup plain greek yogurt or sour cream
1 teaspoon maple syrup
extra salt and pepper for seasoning yogurt/cream
4 whole wheat buns
Directions:
To roast garlic, see this tutorial. I like to roast a few bulbs at once (like 4-5) to have for the week.
Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.
In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.
Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.
Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.
In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.
Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.
Found here: How Sweet It Is...
Voila!
Wednesday, May 1, 2013
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