Guest Post: Monster Burgers, the Man Way

Happy Thursday folks! Today is a special day - I've got a guest blogger filling in for me and he's a really special guy. My hubby asked if he could do a guest post on my blog, so of course I took him up on the offer. :) So today, you'll get a touch of manly along with some great food. Without further delay, I'll turn it over to my hubby Scott.

Erin was away this past weekend and so I was forced to fend for myself. Now man cannot live on takeout alone, so I decided to make at least one meal for myself. It was an easy decision what to make because I’m a man who likes his meat. So it’s only fitting I would make a big man sized burger. These are great for a summer BBQ or a case of the meat shakes.

1 lb Beef Patties - Man sized :)

What you will need:

• 1 ½ lbs ground beef
• Small yellow onion diced (you may want less in your burgers)
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Soy Sauce
• Salt and Freshly Ground Pepper
• Big Buns of your choice
• Montreal Steak Spice
• BBQ sauce
• Olive Oil to drizzle
• 5 medium sized yellow fleshed potatoes
• 1 lb Bacon
• Lettuce
• Red onion, sliced
• Condiments of your wildest burger desires. Eg. Cheese, mayo, mustard etc.

Potatoes - tossed in olive oil, seasoned and ready to go in the oven

Bacony goodness crisping up to go on the burgers

Making the Magic Happen:

1. Mix the beef, onion, Worcestershire sauce, and soy sauce in a large bowl. Add a dash of  steak spice and lots of pepper. Now as I mentioned, I like meat so all that beef made three patties (1 lb patties), but you could reasonably make 6- 8 patties out of all this meat if you're not the meat lovin' type.
2. Fire up the oven to 400F. While the oven is firing up, make your bacon. I like crispy bacon. A lot. Bacon!
3. While the bacon is crisping, slice potatoes into 1/8 - 1/4 inch slices and toss with olive oil in bowl. Season with steak spice. 
4. Lay out potato slices on cookie sheet and bake. I like mine crispy so they stayed in for as long as it took to prep and make burgers, flipping once in between. About 25-30 min.
5. Oh yeah. Now its time to cook those burgers! I slathered some BBQ sauce on them as I flipped. Cook til done in the middle.
6. Slice some fresh Tillamook Sharp Cheddar and melt it on to the patties. as they're finishing on the grill. While the cheese is melting toast the buns on the bbq.
7. Finally assemble the little masterpieces as desired. I garnished mine with lettuce and sliced red onions and of course more bacon. Serve with a pile of potatoe rounds. 

Little old grill, but it does the trick

 Burger patties are based on a recipe from Erin's Chef at Home Cookbook by Chef Michael Smith and the potato rounds are right outta my head. Hows that for fending for myself?

 

  

Thanks for stopping by to read my debut guest post! I'm pretty stoked with how these burgers turned out. I hope if you readers like my post enough, maybe Erin will have me back for another post... maybe to share my fabulous Fettuccine Alfredo?!

This post has been linked up with Fusion Fridays over at Jennifer Cooks! Check it out for some weekly inspiration in the form of baking, cooking, crafts and other cool stuff.

Oven-Fried Cod & Crispy Smashed Potatoes

I don't make fish very often... I never seem to cook it properly and I hate the way it makes my house smell for the rest of the evening. This recipe is different though! Get some fresh cod - apparently when fish is really fresh, it shouldn't smell fishy - and follow this recipe and you'll have a restaurant quality dinner that will leave you wanting to make fish more often! The panko bread crumbs result in a healthier but still crisp crust on the fish and the spicy mayo adds a bit of kick to the yummy fish. Oven Fried Cod & Crispy Smashed Potatoes Recipe from The Guy Can't Cook by Cinda Chavich Ingredients:

• 4 cod loins (about 150g each)


• 1/3 cup low-fat mayo


• 1 tbsp dijon mustard


• 1/4 tsp garlic powder


• 1/2 tsp to 1 tsp garlic chili paste


• 2 tsp freshly squeezed lime juice


• salt & pepper


• 1 cup japanese panko bread crumbs


• 20-24 baby yellow potatoes, unpeeled


• 3 tbsp extra virgin olive oil


• coarse sea salt

Method:

1. Preheat the oven to 500F.


2. Stab the potatoes with a fork and boil in salted water for about 15 minutes. Drain the potatoes and place in a shallow baking dish. Add the olive oil and toss to coat.


3. Press each potato with a fork until it is slightly flattened. Sprinkle the potatoes with the sea salt and bake in the oven for 20 minutes, until crisp and golden.


4. In a bowl, combine the mayo, mustard, garlic powder, chili paste, and lime juice. Stir to combine. eason with salt and pepper. Divide the mayo mixture in two, and reserve one half in the refrigerator.


5. Place the panko on a plate. Coat both sides of the fish pieces in the non-refrigerated half of the mayo mixture, then dip them into the panko, pressing gently to cover the fillets entirely with crumbs.


6. For easy clean-up later, place the fish on a baking sheet lined with parchment paper. Reduce the oven temperature to 400F, place the fish in the oven and continue to bake until the fish is crispy and golden brown, about 20-25 minutes. Serve the fish with the refrigerated spicy mayo and potato cakes.

Yum, yum, yum! Typing up this post is making me want to make this again... perhaps I can squeeze it into my culinary adventures this weekend... We will see! Coming up this weekend you can expect a recipe for a delicious homemade pizza crust and the best hummus you will ever taste! Stay tuned.

Happy Cooking my Friends!

Ginger Flank Steak with Wasabi Smashed Potatoes & Sesame-Soy Green Beans and Peppers

Sick of your same-old same-old week night dinner routine? Think you can't whip up a great, new recipe on a weeknight when you're tired after work? Think again!!! Rachael Ray is here to save the day with some more of her "30 Minute Meals". You will be in and out of the kitchen in 30 minutes flat and dining on a great meal that will get you out of your week night dinner rut. I guarantee it!

Give this recipe a try this week and let me know what you think! If you like it and find these kind of recipes helpful in getting you through the week, let me know and I will definitely post more. :)

Ginger Flank Steak with Wasabi Smashed Potatoes & Sesame Soy Green Beans & Peppers

Rachael Ray's Big Orange Book

Ingredients:

• 3 inches of fresh gingerroot, peeled and grated
• 1/4 cup plus 3 tbsp tamari (aged soy sauce)
• zest and juice of 2 limes
• 5 tbsp vegetable oil
• 2 tbsp grill seasoning (i.e. montreal steak spice)
• 2 lbs flank steak
• 2 1/2- 3 lbs idaho potatoes (4 large potatoes), peeled and cut into chunks
• salt
• 1/4 to 1/3 cup heavy cream
• 1 to 2 tbsp wasabi paste (how hot do ya like it?!)
• 3/4 lb green beans, ends trimmed
• salt
• 1 red bell pepper, seeded and thinly sliced
• 2 tsp sesame oil
• 1 tbsp sesame seeds
• 4 scallions, trimmed of root ends
• a handful of fresh cilantro leaves

Method:

1. Preheat a grill pan or indoor/ outdoor grill to high.
2. Combine the ginger, 1/4 cup of the tamari, lime juice, 3 tbsp of the oil, and grill seasoning in a shallow dish. Add the meat to the marinate, turn to coat evenly, and let stand for 10 minutes.
3. While the flank steak marinates, place the potatoes in a pot and cover with water. Bring to a oil, salt the potatoes, and cook until tender, 10-12 minutes. Drain the potatoes and return them to the hot pot. Use a potatoe masher to mash the potatoes with the cream and wasabi to your preferred consistency and heat level. Adust the salt to taste.
4. Remove the steak from the marinade and pat dry. Grill meat for 6-7 minutes on each side, for medium-rare to medium. Let the meat rest for 5 minutes, then thinly slice on an angle against the grain.
5. While potatoes and meat cook, cut the green beans into 2-inch pieces on an angle, and place in a skillet. Add an inch or two of water, salt it, and bring to a boil. Cook the beans for 5 minutes, then drain. Return the skillet to the burner and ad the remaining vegetable oil. Heat the pan over high heat until the oil smokes. Add the beans and bell peppers and stir-fry for 2 minutes. Add the remaining tamari and sesame oil, toss, and transfer to a serving dish. Sprinkle with sesame seeds. Finely chop the scallions together with cilantro and lime zest.
6. Serve the meat over a mound of smashed potatoes and garnish with a generous sprinkling of chopped scallion-cilantro-lime zest. Serve the sesame-soy green beans and peppers alongside.

Hope you have all had a great weekend and managed to find some time to relax! I ran an 8km race this morning with some of my co-workers. It was a beautiful day and I had a great time running with some awesome people. What did you do this weekend? Whatever you did, hope it was great. :)

Happy Cooking my Friends!

On the Fourth Day of Christmas... Two Fabulous Sides!!

For most people turkey is the focal point of Christmas dinner - they look forward to it all year and they are very excited to heap a bunch of turkey on their plate. I like turkey too, but my favorite part about Christmas dinner is the side dishes. These are two of my absolute favorite side dishes and they go so great with a perfectly roasted turkey. The first recipe I am going to share with you is one for a golden mashed potatoe casserole. It is a delicious spin on the traditional mashed potatoe side dish. Second I'm going to share a recipe for Vegetable Gratin which my mother in law shared with me. It is my husband's favorite side dish and this is the one time each year I see him heap his plate full of veggies (even though they're smothered in a delicious cheese sauce, they're still veggies!!!).


Golden Mashed Potatoe Casserole
Recipe from Everyday Favorites (Canadian Living) p. 156

Ingredients:

• 10 yukon gold potatoes (about 3.5 lbs)
• 1/2 cup choped fresh chives
• 1/2 cup milk, heated
• 1/2 cup herbed cream cheese
• 2 tbsp butter
• 1 egg
• 1/2 tsp each salt and pepper
• 1/2 cup shredded old cheddar cheese

Method:

1. Peel and cut potatoes into chunks. In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes; drain and return to pot. Add 1/3 cup of the chives, the milk, cream cheese, butter, egg, salt & pepper; mash together until smooth.
2. Spoon into greased 8-inch square glass baking dish. Sprinkle with cheddar cheese for remaining chives. (You can also make this dish ahead at this point: let cool for 30 minutes. Refrigerate until cool. Cover and refrigerate for up to 24 hours. Uncover. Increased baking time to 55 minutes).
3. Bake in 375F oven until knife inserted in centre comes out hot, about 40 minutes (mine took less than this).

This really was a delicious recipe and adds some great flavour to mashed potatoes. Mashed potatoe lovers will still love it and people who don't really like mashed potatoes will like it too!!

Vegetable Gratin

Recipe adapted from my mother in law's Cauliflower & Carrot Gratin

Ingredients:

• 2.5 lbs mixed veggies (I do cauliflower, carrots and broccoli) (enough to fill a 9x13" pan)
• 1/2 cup butter
• 6 tbsp flour
• 2.5 cups milk
• 1/2 tsp salt, pepper to taste and pinch nutmeg
• 1 cup shredded old cheddar
• 1/2 cup chicken broth
• 1/2 cup shredded old cheddar (for topping)
• 1/2 cup fine bread crumbs (for topping)
• 1/4 cup melted butter (for topping)

Method:

1. Cook veggies in salt water until tender crisp (don't overcook them because they will cook more in the oven). Drain & set aside.
2. For the sauce: Melt butter, stir in flour and cook stirring constantly a few minutes. Don't brown the mixture. Whisk in milk and broth, stirring until thickened and smooth. Stir in seasonings. Blend in cheese. Place veggies in greased 9x13" baking dish. Spoon sauce over veggies.
3. For the topping: combine cheese, crumbs & butter. Sprinkle over casserole.
4. Bake at 375F 15 minutes (if warm) 20-25 minutes if room temperature. Broil 2-3 minutes to crisp topping.

Both of these recipes will be a hit with your families and friends. I have been making the recipe for vegetable gratin since my husband and I got married and it never fails to impress everyone who eats it. :) I know you are all busy with your holiday preparations, so I won't ramble on and on... I am off to find a Christmas tree! Finally get to decorate my house for Christmas.

Happy Cooking my Friends!

The Ultimate Sunday Dinner of Meat and Potatoes (on Tuesday!!)

Ok, I'm not going crazy... I know its not Sunday. But that's what the recipe is called! Tyler Florence has a fantastic roast beef dinner recipe in his cookbook Tyler's Ultimate. I don't know about you, but I love roast beef! There is no better smell than a house that smells like delicious, slow cooking beef.

This recipe is one that is best made on the weekend because it takes a while to make, but its well worth the wait! Serve with velvet potato puree and you've got an awesome meal which is definitely suitable for company.

The Ultimate Sunday Dinner of Meat & Potatoes

Recipe from Tyler's Ultimate (see link above)

Ingredients:

• extra virgin olive oil
• 3 lb top round, in one big hunk
• kosher salt & freshly ground black pepper
• 1 onion, sliced
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 1/2 bottle dry red wine that you wouldn't mind drinking
• 2 cups beef broth
• 2 bay leaves

Method:

1. Preheat the oven to 350F. Heat a 2 count of olive oil in an oven proof braising pan or dutch oven over medium-high heat until smoking. Season meat well with salt and pepper, put it in the pan, and brown for 10-12 minutes. Make sure its really well seared on all sides - this is where the flavour comes from. Take the meat out of the pan and put it on a place.
2. Add the onion, rosemary, and thyme to the pan and stir and cook for about 5 minutes to give the onion a good sear. Now add the wine, broth, and bay leaves and bring the whole thing to a simmer. Return the meat to the pan. Cover; put the pan in the oven and cook until the meat is fork tender, about 2 1/2 hours.
3. Remove the meat to a platter. Taste the braising liquid for salt and pepper and discard the bay leaves. Slice the meat and serve in shallow bowls atop a big spoonful of potatoe puree. Top with some of the sauce and garnish each bowl with a drizzle of olive oil to finish.

Velvet Potato Puree

Recipe from Tyler's Ultimate (see link above)

Ingredients:

• 3 large yukon gold potatoes, peeled and quartered
• kosher salt
• 1 cup heavy cream
• 4 tbsp unsalted butter
• freshly ground black pepper
• extra-virgin olive oil

Method:

1. Put potatoes in medium saucepan with cold water to cover. Add 1 tsp salt, bring to a boil, reduce the heat, and simmer for 15-20 minutes, until the potatoes are very tender. Whil they cook, warm the cream with the butter in a small saucepan over medium heat until the butter melts. Drain potatoes and pass through food mill or ricer into large mixing bowl. Stir in the warm cream and butter until the liquid is absorbed and the mixture is smooth. Season with salt and pepper and stir in a drizzle of olive oil.

Like I said - definitely something to save for a weekend, but amazingly delicious. So simple and flavourful, and you'll be left with 1/2 a bottle of red wine to drink with dinner (or while you're preparing it - use your best judgement!!)! I hope you enjoy this recipe - I thought I would post it up a few days from the weekend, so that if you're the kind of person that likes to plan out your meals for the weekend, you'll have time to plan for this one.

Happy Cooking my Friends!

Potato Soup with Bacon and Cheddar

Well, I think fall is officially here! We've had our first couple of frosts here in the lower mainland and its definitely starting to cool off. I've taken my scarves out of my closet and been wearing them most mornings to keep warm. I really love this time of year when the temperatures just start to drop, the days are crisp and sunny, and you can see the beautiful orange pumpkins in the fields when you drive by. It is absolutely beautiful. With fall come changes in cusine type too - we shift from fresh and light to heavier and warm dishes to compliment the weather. Since we're starting to see fall, I thought I would share a recipe for a deliciously hearty potato soup topped with bacon and cheddar cheese. I also have a recipe for cheddar cheese biscuits to go with the soup that I'm going to share with you.

I like Anna Olson's heading for this recipe in her cookbook Fresh:

"A good potato soup can warm you even on the coldest day, especially when its
topped with bacon and cheddar, just like a baked potato."

Potato Soup with Bacon & Cheddar

Recipe from Fresh p. 136

Ingredients:

• 4 strips bacon, diced
• 1 1/2 cups chopped leeks, white and light green parts only
• 1 1/2 lb yukon gold potatoes, peeled and diced
• 5 cups chicken stock
• 1 tbsp chopped fresh thyme
• 1 cup full-fat sour cream
• salt & pepper to taste
• 1 cup grated old cheddar
• 2 tbsp chopped fresh chives or finely chopped green onion, for serving

Method:

1. In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside. Reduce the heat to medium-low and cook the leeks in the bacon fat until soft, about 5 minutes. Add the potatoes, chicken stock, and thyme. Cover the pot loosely, and simmer until the potatoes are tender, about 20 minutes. Remove from the heat and puree. Strain the soup through a sieve and return the pot to medium heat. Stir in the sour cream and season to taste.
2. Serve the bowls of soup garnished with grated cheddar, the reserved bacon, and a sprinkle of chives or green onions.

This soup is absolutely divine and I love how simple the ingredients are! Try it with these cheddar cheese biscuits and you're set!

Cheddar Cheese Biscuits

Recipe adapted from Better Home & Gardens New Cook Book

Ingredients:

• 2 cups all purpose flour
• 4 tsp baking powder
• 2 tsp sugar
• 1/2 tsp cream of tartar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2/3 cup milk
• 1 cup grated old cheddar cheese (or whatever cheese you like)

Method:

1. Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening til mixture resembles coarse crumbs. Toss cheese with flour mixture. Make a well in the center, add milk all at once. Stir just until dough clings together.
2. Turn dough out onto lightly floured counter and knead gently for 10-12 strokes. Roll or pat dough out to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts. Transfer to ungreased baking sheet. Bake in 450F oven for 10-12 minutes until golden. Serve warm.

This is a delicious and comforting meal that will take the edge off the cold fall days! It doesn't really get much better than home made soup and biscuits - definitely the ultimate comfort food.

Happy Cooking my Friends!