June Kessler's Blog, page 5

Basil Burgers

 

 

 

 

 

 

 

 

1 pound lean ground beef

1 pound ground turkey

½ cup chopped onion

½ cup Parmesan cheese, grated

¼ cup tomato sauce, optional

¼ cup fresh basil, chopped

1 egg, beaten

2 cloves garlic, minced

¼ teaspoon ground black pepper

¼ teaspoon salt

 

Directions

 

Combine egg, onion, basil, tomato sauce, Parmesan cheese, garlic, pepper, and salt in a large mixing bowl. Add ground turkey and ground beef, mixing well. Shape into eight 3/4 inch thick patties.

Preheat grill for high heat. Place burgers on grill and reduce heat to medium. Cook for 10 to 14 minutes turning once half way through. When done, remove from grill and serve warm with buns and condiments of choice.

Makes 8 burgers

 

 

Bacon-Cheese Sauce Burger

Cheddar Beer Sauce:

2 Tablespoons unsalted butter

2 Tablespoons all-purpose flour

1/2 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup beer (plus more to thin, if necessary)

2/3 cup heavy cream

2 cups shredded Cheddar cheese

2 drops hot sauce (like Tabasco)

Bacon Filling

(Makes enough to fill 4 hamburger patties):

6 slices bacon, diced

1 shallot, diced

1 small onion, diced

¼ cup strong coffee

3 Tablespoons cider vinegar

3 Tablespoons dark brown sugar

1 ½ Tablespoons maple syrup

For the burger (for 4 burger patties):

1 ½ pounds ground beef

Salt and pepper

4 eggs

4 burger buns

4 tomato slices

4 large lettuce leaves

Directions

For the bacon filling: In a frying pan over medium heat, fry bacon until the fat has rendered off and it is starting to brown. Remove the bacon to a bowl, then remove all but 1 Tablespoon of bacon fat from the frying pan. Add the onion and shallot to the pan and cook until they are softened and translucent. Add to the pan the coffee, cider vinegar, brown sugar and maple syrup. Bring mixture to a boil, then reduce heat to medium-low. Add bacon back to the pan and stir to coat. Simmer, stirring regularly, on medium low until most of the liquid has evaporated and it is thick and syrupy, 5-10 minutes. Remove to a bowl and allow to cool completely. (*Never put warm bacon jam in uncooked meat. You want your bacon jam to be the same temperature as your beef when you fill it). If not using immediately, cover and refrigerate until needed. To loosen it up if you need to, simply microwave for 10 seconds or so.

For the Cheddar Beer Sauce: In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for about 2 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add the beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add the cheese, stirring constantly, until cheese melts and sauce is smooth, about 4 to 5 minutes. Add the hot sauce. Remove from heat and allow to cool. Refrigerate if not using immediately. Too thin for serving, microwave for 10-15 seconds.

For the burger: Mix ground beef with salt and pepper. Press meat in to the bottom of the burger press. Use the top to make a pocket in the beef. Fill with room temperature bacon jam. Press some more beef on top and press to seal. Repeat with all 4 burger patties. Refrigerate if not cooking immediately.

Heat BBQ grill. Cook burger patties until cooked through (internal temperature of at least 160° F.). Toast your buns lightly. Meanwhile (or ahead of time), fry 4 eggs and set aside.

To assemble burger: Place a lettuce leaf on bottom but, then put a slice of tomato on top of lettuce. Top with burger patty. Top burger patty with a fried egg and then spoon Cheddar Beer Sauce over top. Top with top bun. Enjoy!

Blue Cheese Stuffed Burgers

 

 

 

 

 

 

 

1 ½ pounds ground beef

1 Tablespoon Worcestershire sauce

1 teaspoon freshly ground black pepper

1/3 cup crumbled blue cheese (about 2 ounces)

1 red onion, cut into thin slices

Olive oil

Salt

4 hamburger buns

1 cup fresh baby spinach

 

Directions

In a large bowl combine beef, Worcestershire sauce, and pepper. On waxed paper shape beef mixture into eight thin 4-inch-diameter patties. Place 1 tablespoon of the blue cheese into the centers of four of the patties. Top with the remaining four patties; pinch edges to seal.

Brush onion slices with olive oil; sprinkle with salt.

Place burgers and onion slices on the rack of an uncovered grill directly over medium-high heat. Grill 5 minutes per side or until done (160 degrees F to 165 degrees F). Brush cut sides of buns with olive oil. Grill, cut side down, the last minute of grilling.

Serve burgers on buns with grilled onion slices, spinach, and remaining cheese.

 

Teriyaki Burgers

 

 

 

 

 

 

 

 

Sauce

¼ cup ketchup

2 Tablespoons reduced-sodium soy sauce

1 Tablespoon brown sugar

1 Tablespoon unsweetened crushed pineapple

2 teaspoons minced fresh ginger-root

1 garlic clove, minced

½ teaspoon sesame oil

Burgers:

1 egg white, lightly beaten

1/3 cup dry bread crumbs

3 green onions, chopped

2 Tablespoons unsweetened crushed pineapple

1 pound ground beef

1/2 pound lean ground chicken or turkey

6 slices unsweetened pineapple

6 hamburger buns, split and toasted

6 lettuce leaves

6 tomato slices

Sliced red onion, optional

 

Directions

 

In a small bowl, combine the ketchup, soy sauce, brown sugar, Pineapple, ginger, garlic and sesame oil; set aside.

 

In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 Tablespoons reserved ketchup sauce mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

 

Grill burgers, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees F. and juices run clear, brushing occasionally with remaining ketchup mixture.

 

Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato.

Makes 6 servings.

Peach-Apricot- Raspberry Muffins

 

1/2 cup (113 grams) unsalted butter, melted (or browned, optional)
1/2 cup (115 ml) whole milk
1/2 cup (100 grams) sugar
1 large egg
1 1/2 cups (180 grams) all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
1 peach (approximately 140 grams), diced
1 cup (100 grams) raspberries



Streusel topping:

1/4 cup (30 grams) all-purpose flour
1/4 cup (50 grams) brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons (42 grams) unsalted butter, cold and cut into pieces

Instructions

Preheat oven to 375 degrees F. Line a muffin pan with paper liners or grease and flour generously.
In a large bowl, combine the flour, sugar, salt and baking powder. In a separate bowl, combine the butter, milk, and egg. Add the wet ingredients to the dry ingredients and mix until just combined.
Gently fold in raspberries and peaches. Spoon the batter into the prepared muffin pan, filling the muffin liners 2/3 full. If desired, reserve some raspberries and peaches to place on top of the batter for a prettier presentation.
In a small bowl, prepare the streusel topping. Combine the flour, brown sugar, and cinnamon. Add the cold butter pieces and mix into the dry ingredients with a fork or pastry blender. Sprinkle it on top of the batter.
Bake for 20 minutes until lightly golden brown. Cool on a wire rack.
Muffins are best the day they are baked, but may be frozen after tightly wrapping in plastic wrap, for up to 2 months.

Banana-Coconut-Mango Surprise Loaf

 

 

 

 

2 cups white whole wheat flour (or all-purpose flour)

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ginger

¾ cup sugar

¼ cup coconut oil, softened to room temp

2 large eggs

1½ cups mashed very ripe banana (about 3 bananas)

1/3 cup coconut milk

1 teaspoon vanilla extract

2/3 cup white chocolate chips

1½ cup chopped mango fresh or (frozen, thawed,  diced mangoes)

2 or 3 Tablespoons shredded sweetened coconut

 

Directions

 

Preheat oven to 350F. Grease a 9×5-inch loaf pan with coconut oil.

In a medium bowl, whisk together the flour, baking soda baking powder, ginger and salt. Set aside. In a separate large bowl, beat the sugar and coconut oil with a stand or handheld mixer on medium speed until well blended, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, coconut milk, and vanilla. Continue beating until blended.

 

Slowly stir in the flour mixture by hand, until just combined (do not overmix). Fold in the white chocolate chips and then gently stir in the chopped mangoes. You may sprinkle a few mango pieces and white chocolate chips on top for looks as well.

 

The batter will be very thick, so spoon it into the prepared loaf pan rather than pouring it. Bake for 40 minutes. Remove and sprinkle with shredded coconut. Bake for 15-22 minutes longer or until a wooden pick inserted in center comes out clean. My bread took exactly 62 minutes.

 

Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Blueberry-Lemon-Cream Loaf

 

 

 

 

1 (8-oz) pkg. cream cheese, softened

½ cup butter or margarine, softened

1 ¼ cup sugar

2 eggs

2 ¼ cups all-purpose flour

1 Tablespoon baking powder

½ teaspoon salt

¾ cup milk

1 Tablespoon grated lemon peel

1 cup fresh or frozen blueberries

1 teaspoon grated lemon rind

2 to 3 Tablespoons lemon juice

1 1/4  cup sifted powdered sugar

 

Directions

 

1. Preheat oven to 350 degrees F. Grease and lightly floured two 8 ½ x 4 ½ x3 loaf pans.

 

2. Combine cream cheese and butter, blend well. Gradually add sugar; beating until light and fluffy. Add eggs, one at a time, beating mixture well after each addition.

 

3. Combine flour, baking powder ,salt and lemon peel; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in bluberries

 

4. Pour batter in prepared pans. Bake for 45 minutes or until toothpick inserted comes out clean. Combine lemon rind, lemon juice and powdered sugar, mixing until smooth; pour over hot loaves. Cool in pans for 10 minutes; transfer to wire racks to cool completely.

Makes 2 loaves

 

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Chicken Pizza

 

 

 

 

 

 

 

 

 

 

4-(8-oz.) Chicken breasts, pounded very thin (about 1/4-inch thick)

Coconut oil, 2 tablespoon Plus extra for drizzling

Salt and pepper

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon red pepper flakes

1 teaspoon dried tarragon

I cup mozzarella cheese or 1 pound ball fresh mozzarella, very thinly sliced or shredded on fat toothed box grater

Chopped green onions, if desired

 

Directions

 

Drizzle chicken with oil in a shallow dish and season with salt, pepper, granulated garlic and onion, red pepper and tarragon. Marinade a few minutes and preheat a large griddle pan or grill pan over medium-high heat. In a heavy skillet add  1 tablespoon coconut oil and cook  chicken a few minutes on each side then transfer to baking sheets. Top chicken like you would a small pizza; as desired with pizza sauce and mozzarella cheese. Broil to brown and melt cheese.

Preheat broiler.

Broil to brown and melt cheese. I added a few mushrooms which I sautéed is a small pan before adding. Sprinkle with green onions, if desired.

 

Coconut Pound Cake with Lemon Glaze

 

 

1½ cups all-purpose flour

½ teaspoon salt

¼ teaspoon baking soda

½ cup coconut milk

2 teaspoons lemon zest

1 cup sweetened flaked coconut, divided

Lemon Glaze

2 cups powdered sugar

2 Tablespoons milk

3 teaspoons fresh lemon juice

 

Directions

 

Preheat oven to 325 degrees. Beat butter at medium speed with hand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

 

Stir together flour, salt, and baking soda. Add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and ½ cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.

 

Bake at 325 degrees F. for 65 minutes to 70 minutes or until a wooden tooth pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

 

In a bowl combine powdered sugar and lemon juice together. Spoon Lemon Glaze over cake, and sprinkle with remaining ½ cup coconut.