Tag: Featured

Bleu is the Warmest Cheese Burger

Categories burgers, Recipes2 Comments on Bleu is the Warmest Cheese Burger

There are some things that America gets right, like BBQ, Chicken Wings, & Burgers. Now just combine the best of those things, a homemade buffalo sauce + a DELICIOUS blue cheese sauce & don’t forget the celery, to get this amazing burger that will WOW you. [You also get tons of extra buffalo sauce that you can use to make air fryer chicken wings.] All I have to say is Bob [Bob’s Burgers] knew what he was doing with this one.

Ingredients

  • 2/3 Cup Frank’s Red Hot sauce
  • 1 Stick + 1 TBSP Butter, divided
  • 2 TBSP White Vinegar
  • 1/4 to 1 TSP Cayenne [ I like it hot so I do 1 TSP]
  • 1/2 White Onion, finely chopped
  • 2 TBSP All Purpose Flour
  • 1 Cup Whole Milk
  • 1 Cup Crumbled Blue Cheese
  • 3 Stalks Celery, finely chopped
  • 1 LB Ground Beef
  • 4 Sesame Buns
  • Green Leaf Lettuce

Let’s Get Cooking

Make the Buffalo Sauce

Combine the Frank’s Red Hot + butter + vinegar + cayenne in a small saucepan & stir over MED heat until the butter is completely melted. Remove from heat and let stand until cool.

Make the Blue Cheese Sauce

Melt the remaining TBSP of butter in a saucepan over MED heat. Add the onion and cook until softened. Add in the flour & stir vigorously. Slowly add the milk, stirring constantly. Add in the blue cheese and mix until it melts completely. Allow the sauce to sit on low, often stirring until it thickens up and coats the back of a spoon.

Make the Burger

Mix the celery and 1/2 cup of the buffalo sauce into the beef and gently form into 4 patties. Season both sides with salt & pepper. Cook as you normally would, I do about 6 min each side on MED heat. Be extra careful when you flip, this burger is a little softer due to the buffalo sauce.

Build your Burger

Start with your bottom bun [I like mine toasted] + lettuce + burger + blue cheese sauce + buffao sauce + top bun.

Serve with french fries and extra napkins, but the mess is always worth it.

P.S Be sure to save that buffalo sauce!!!

Made with Love,

Hannah

Blueberry Lemon Loaf

Categories Desserts8 Comments on Blueberry Lemon Loaf

HAPPY BIRTHDAY TO ME!

I made it to 27, phew! Looks good from here. For my birthday I am soaking in the relaxation, but also the excitement of getting my own KitchenAid! I was so excited when my mom shared she would be getting me my own for my birthday. To celebrate my amazing gift, I broke in my mixer with this delicious & moist Blueberry Lemon Loaf by Glorious Treats. This bread is the perfect transition into spring baking, it’s tangy, it’s sweet, and I could eat it all day!

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 1 TSP Baking Powder
  • 1 TSP Salt
  • 1/3 Cup Unsalted Butter, melted
  • 1 Cup Sugar
  • 2 Eggs
  • 1/2 TSP Vanilla Extract
  • 2 TSP Grated Lemon Zest
  • 2 TSBP Lemon Juice
  • 1/2 Cup Milk
  • 1 Cup Blueberries, I like using fresh but you can always use frozen
  • 1 TBSP All Purpose Flour

Glaze:

  • 2 TSBP Butter, melted
  • 1/2 Cup Powdered Sugar
  • 2 TSBP Lemon Juice
  • 1/2 TSP Vanilla Extract

Let’s Get Baking

Preheat the oven to 350F and line a loaf pan with parchment paper, or grease lightly

In a medium bowl, sift together the flour + baking powder + salt and set aside.

In the mixing bowl, whisk together the melted butter + sugar + vanilla + lemon zest + lemon juice. Whisk until creamy.

With the mixer on slow, add in the flour mixture and milk, alternating until they are both incorporated.

Rinse the blueberries and toss with the 1 TBSP of flour, this will ensure that the blueberries don’t sink to the bottom of the batter while baking. Add to the batter and gently incorporate by hand.

Pour the batter into the prepared pan and place it on the top rack. Bake for about 55-65 minutes, I only needed 58 minutes. Check doneness by inserting a toothpick until it comes out clean. Allow the load to cool for about 30 minutes.

Combine all the ingredients in the glaze and pour over the loaf after it has cooled. Let the glaze set for a few minutes before serving.

I hope you enjoy this DELICIOUS transition into spring!

Made with Love,

Hannah

Pickle-Brined Chicken Sandwich

Categories Recipes3 Comments on Pickle-Brined Chicken Sandwich

With our local Chic-Fil-A being shut down for a good part of 2 months now, I needed my chicken sandwich fill. I decided since I can’t get one there, I can just make it myself, without all the extreme beliefs attached. I got this idea after having some leftover pickle juice, instead of throwing it out, I decided to brine some chicken breast in it overnight. It may have been my best idea yet. Serve with french fries and you can leave out the ‘my pleasure’.

Ingredients

  • 2 Chicken Breast
  • 32 oz Pickle Juice, I used Grillos, but Claussen’s would also be good, or just whatever you have, I’m a pickle snob
  • 2 Cloves Garlic, smashed and roughly chopped
  • Handful fresh dill
  • 1/2 Cup Flour
  • 1/3 Cup Cornmeal
  • 1 TBSP Chili Powder
  • 1 TSP Paprika
  • Salt & Pepper
  • 2 Eggs
  • 1/2 Cup Vegetable/Canola Oil, enough to cover the pan
  • Lettuce
  • Tomato, Sliced
  • Pickles, Sliced
  • Mayo

Let’s Get Cooking

We are brining overnight, if you can’t do 24 hours, I would recommend at least 3. Pour the pickle juice into a large bowl, and add in the extra garlic + dill + washed and dried chicken breast. Cover the bowl with foil and place in the fridge overnight.

After the bringing, take the chicken out, rinse it off and pat dry.

Whisk two eggs in a bowl and set aside. On a plate mix together flour + cornmeal + paprika + chili powder + salt + pepper.

In a large pan with high sides, add in the oil and heat on MED-HIGH.

While the oil is heating, dredge the chicken, first in the egg then flour, making sure the chicken is fully covered. Once the oil is hot, carefully add in the chicken, cooking for about 3-4 minutes on each side.

When the chicken is fully cooked, remove it and place on a paper towel-lined plate. Let rest.

Prepare the toppings, toast your buns and cut the tomatoes, pickles, and wash the lettuce.

Build your perfect sandwich: bottom bun, lettuce, chicken, pickles, tomatoes, mayo, top bun.

Made with Love,

Hannah

Claire’s Focaccia

Categories Recipes7 Comments on Claire’s Focaccia

We all love Claire Saffitz, right? High-key very happy she left Bon Appetit and the now madness that is that magazine. But that’s besides the point. I got her book Dessert Person for Christmas and finally got around to making one of her recipes. I decided to go with the Focaccia, it’s so crispy and warm and soft on the inside, UGH. I’d be lying if I said that I didn’t stand in front of the oven and try and eat it when it was still incredibly hot. It’s recommended that you have a stand mixer for this, I do not have one in my little apartment and it still turned out good; just have a strong arm on stand-by. Eat this on it’s own, slice in half for sandwich bread, do whatever you want with it really I don’t care, just enjoy it.

Ingredients

  • 1 Package Active Dry Yeast
  • 6 Cups/780g Bread Flour
  • 2 TBSP/17g Kosher Salt
  • 1/2 Cup/110g Extra Virgin Olive Oil + 1/4 Cup for topping and for oiling hands
  • Additional toppings: 4 Cloves crushed garlic [or whatever you’d like]

Let’s Get Baking

First we are going to dissolve the yeast. In a small sauce pan, warm 1/2 cup water over low heat, just until it’s lukewarm, about 105F. Pour the water into the bowl of the stand mixer and whisk in the yeast to dissolve. Set this aside until the mixture is cloudy and slightly puffed, will take about 5 minutes.

Add 2 1/2 cups [567g] room-temp water to the yeast mixture + add in the flour and kosher salt. Using the dough hook, mix on the lowest speed until a loose dough comes together, for about a minute. Then increase the speed to med-high and mix until the dough is smooth and wrapping around the hook, about 5 minutes. Cover the bowl and allow the dough to rest for 10 minutes. Mix again on med-high speed, the dough should be smooth, elastic, and pulling away from the bowl, for about 10-15 minutes. ** THE DOUGH WILL BE STICKY**

In a separate bowl, pour 1/4 cup of the oil into a separate large bowl and coat. Scrape the dough into the bowl and coat the dough. Take a photo before covering so you can gauge the rise. Cover with a damp towel and let rise for 1-1 1/2 hours.

BEFORE RISE
AFTER RISE

While the dough is rising, prepare your toppings. For this recipe that involves crushing and chopping the garlic.

Drizzle 1/4 cup oil across a cookie sheet, coating the entire thing. With your oiled hands, slide your hand around either side of the dough and lift it out of the bowl. Let the dough weigh itself down back into the bowl. Rotate the bowl 90 degrees and repeat this process two more times. This allows the dough to rise more. Place the dough on the oiled baking sheet. Stretch the dough out in all directions, it’s not going to fully cover the pan yet, don’t stress. Cover and let sit for 15 minutes.

Uncover and stretch the dough again so it fits all the sides of the sheet. Cover again and let rise in the fridge for 24 hours. OR you can let is sit for another 40-55 minutes before cooking.

24 HOUR FRIDGE PROOF

Preheat the oven to 450F, place two oven racks on the highest and lowest positions. Uncover the risen dough with oiled hands and with wide hands, press your finger tips into the dough making dimples across the surface.

Top the focaccia as wanted: I added 1/4 cup olive oil+ chopped garlic + salt.

Bake on the lower rack for about 20-25 minutes and then transfer to the top rack until it begins to brown for about 5 minutes. Pay attention to the color here.

Let cool in the pan for about 10 minutes [hardest 10 minutes ever]. Scrape out with a spatula and let cool on a wire rack.

Enjoy in whatever way you wish!

Always Hungry,

Hannah