Tag: home chef

“I’ve Created a Muenster” Burger

Categories Recipes2 Comments on “I’ve Created a Muenster” Burger

If you are feeling in a spooky mood this Halloween season this simple burger is a great way to celebrate! I am not a mushroom gal so no mushrooms for me on my burger, but my mom and brother loved them! This is another recipe from Bob’s burger recipe book and he still hasn’t failed me yet; and don’t forget the fries!

Ingredients

  • 1 10oz Package White Button Mushrooms, sliced
  • 2 TBSP Butter
  • 1 LB Ground Beef
  • 8 Thick Slices Muenster Cheese
  • 4 Buns
  • Green Leaf or Boston Lettuce
  • Ketchup

Let’s Get Cooking

Saute the mushrooms in the butter over MED-HIGH heat until they are limp and light brown

Form 4 patties and season both sides with salt and pepper. Cook the burgers to your preferred doneness, I always go for a Medium Rare, so about 6 min per side.

While the burgers are over the heat, put one slice of Muenster on each burger. Then pile on a scoop of mushrooms and then a second slice of Muenster to hold the mushrooms together. [If you’re like me and want no mushrooms, I still went for 2 slices of cheese, the more cheese the better!]

To build the burger: Bottom bun, lettuce, cheesy mushroom burger, a dash of ketchup, and top bun.

Happy Halloween, enjoy!

Made with Love,

Hannah

Spicy Sardines Pasta

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I am mad at myself for being so late on the tinned fish game. I had these spicy sardines from the Tinned Fish Market and pasta sounded like the perfect thing to add them to. This recipe comes from Crafty Cooking Mama and it turned out great! With it just being me the sauce made enough for left overs for the next night! Feel free to use whatever kind of sardines you like, I used spicy ones to add an extra kick.

Ingredients

  • 1/2 Onion, minced
  • 3 TBSP Olive Oil
  • 4 Garlic Cloves, minced
  • 1/4 Cup White Wine
  • 3 Cups Crushed Tomates
  • 1 TSP Red Pepper Flakes
  • 1 TSP Dried Basil
  • 1/2 TSP Salt
  • 1/2 TSP Dried Oregano
  • 1/2 TSP Dried Parsley
  • 3 Sardines + a little oil from the tin
  • Spaghetti of your choice
  • Salt + Pepper

Let’s Get Cooking

Heat olive oil in a large skillet.

Saute the onions until translucent, about 10 minutes. Add in the garlic and saute for a minute. Add in the white wine and scrape the pan to deglaze.

Add in the crushed tomatoes + red pepper + basil + salt + oregano + parsley and simmer covered for about 15-20 min.

Cook the pasta according to package instructions. Reserve 1/4 Cup of the pasta water and add to the sauce.

After simmering, add in the sardines + a little of the oil and simmer on low for about 10 min, use your spatula to break up some of the sardines. Add more red pepper if needed.

Add in the pasta and stir well to combine.

Plate & enjoy!

Made with Love,

Hannah

Midnight Pasta w/ Garlic, Anchovy, Capers & Red Pepper Flake

Categories Recipes2 Comments on Midnight Pasta w/ Garlic, Anchovy, Capers & Red Pepper Flake

Hello, it’s been a while. Life has been happening; I traveled abroad, I left my job of 4 years and went into private practice and in the meantime, I kind of got into a cooking funk. I was making the same couple meals, eating just because I had to, not because of my usual enjoyment. So this past week I decided I needed to do something about it! I had bought some tinned fish while at Borough Market in London [one of my fav places] and figured I should make pasta with it! I found this recipe from NYT Cooking and it is absolutely going to be a staple. It is so quick and easy, relatively little prep is required and it’s easy to modify with how many people you are cooking for. It’s time to step out of your comfort zone & cook with some tinned fish!

Ingredients

  • 1/2 LB Spaghetti
  • 3 TBSP Extra Virgin Olive Oil + 1 TSP Oil from Anchovies
  • Salt
  • 4 Garlic Cloves, peeled and chopped
  • 4 Anchovy Filets, rinsed and roughly chopped
  • 1 TBSP Capers, rinsed
  • 1/2 TSP Red Pepper Flakes
  • 2 TBSP Chopped Parsley
  • Parmesan

Let’s Get Cooking

In a large pot, fill with water & salt well. Bring to a boil and cook the spaghetti to just under al dente, about 1 minute less than required cooking time. Drain when done but don’t forget to reserve the pasta water.

While the pasta is cooking, warm the olive oil in a small skillet over MED heat. Add in the garlic and cook for about 1 min, don’t let it brown. Stir in the anchovies, capers, and red pepper, cook for about 30 sec and turn heat to low.

Add in the reserved pasta water, and turn heat back up to MED-LOW. Add in the cooked pasta + parsley and toss well to coat. Add in the parmesan and once the sauce thickens, plate & enjoy.

Made with Love,

Hannah

Lemon Cupcakes with Blueberry Frosting

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One of my favorite co-workers turned back to work from being on maternity leave, so I wanted to do something special to welcome her back. I decided on cupcakes as they are easy to share! This recipe comes from Baked By Rachel, Rachel’s cupcakes feature a lemon curd that I decided to leave out, but follow along with her recipe if you’d like to add. I added a little extra lemon juice & zest as I like my cake really punchy. I also ran out of powdered sugar when making the frosting, so it wasn’t my best, but we are all works in progress.

Ingredients

Blueberry Puree

  • 1 1/2 Cup Blueberries,
  • Zest of 1 Lemon
  • 2 TBSP Lemon Juice
  • 1/4 Cup Sugar

Lemon Cake

  • 1/4 Cup Unsalted Butter, softened
  • 1/2 Cup Sugar
  • 2 Eggs
  • 2 TBSP + 2 TSP Lemon Juice
  • Zest of 1 Lemon
  • 1/2 TSP Salt
  • 1/2 TSP Baking Soda
  • 1 1/4 TSP Baking Powder
  • 1 1/4 Cup Flour
  • 1/2 Cup Sour Cream

Frosting

  • 1 Cup Unsalted Butter, softened
  • 3 Cups Powdered Sugar
  • 3 TBSP Blueberry Puree

Let’s Get Baking

To make the blueberry puree: combine blueberries + lemon zest + lemon juice + sugar in a small saucepan. Cook over MED heat, stirring occasionally. As the blueberries begin to soften, mash them and continue cooking until the sauce thickens. Once thickened, press the mixture through a mesh strainer into a clean bowl and allow to cool.

Preheat your oven to 350F and prepare your cupcake cups.

In a large bowl, cream together the butter + sugar until light and fluffy. Mix in the eggs + lemon juice + lemon zest, scraping the bowl as needed. Add in salt + baking soda + baking powder. Alternate the additions of flour & sour cream, mixing until combined.

Divide the batter into prepared cups and bake for 16-18 minutes. Allow cupcakes to cool before frosting.

To make the frosting: beat the butter, adding in 1 cup of powdered sugar at a time. Drizzle in 1 TBSP of blueberry puree at a time. Mix until fully combined & no streaks remain. Transfer to a piping bag and decorate as you desire.

Enjoy!

Made with Love,

Hannah

“Romaines of the Day Burger”

Categories burgers, Recipes3 Comments on “Romaines of the Day Burger”

A Caesar salad with chicken and some french fries is a summer staple for me. That tangy Caesar dressing and those croutons are just so complimentary. Rather than croutons, grab some hamburger buns, and let’s turn this salad into a delicious burger. The best part is, with the leftover romaine and dressing you have, you can make your adored chicken Caesar salad with the leftovers! and yes, Caesar salad dressing is made with anchovies, so just get over it, you’ve been eating it this whole time anyways.

Ingredients

  • 1 2oz Tin or Jar Anchovies packed in water
  • 2 TSP Garlic, minced [I used 2 cloves]
  • 1 TSP Dijon Mustard
  • 1 TSP Worcestershire Sauce
  • 1 Cup Mayo
  • 1/2 Cup Parmesan Cheese, finely grated
  • 3 TBSP Lemon Juice
  • 1 TBSP Olive Oil
  • 1 LB Ground Beef
  • 4 Hamburger Buns
  • 1 Head Romaine Lettuce, leaves chopped

Let’s Get Cooking

Grab your food processor and dump the tin of anchovies and the water in, blend into a paste.

In a small bowl, combine 3 TSP of the anchovy paste + garlic + mustard + Worchestershire + mayo + parmesan + lemon juice + olive oil. Set aside, I let mine sit for about 3 hours in the fridge, you don’t have to let yours sit that long!

Mix the remainder of the anchovy paste in with the beef and form 4 patties. Season both sides with salt & pepper and cook the burgers according to your desired doneness.

BUILD YOUR BURGER: Bottom bun, chopped romaine, burger, Caesar dressing, top bun.

Made with Love,

Hannah

Sweet Potato Breakfast Casserole

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Though it’s just me I have to get ready in the mornings, sometimes that can be more than enough. Anything that makes mornings easier, I am about, and this breakfast casserole from ChewoutLoud is one of them. First off it’s so easy to prepare, and secondly, I feel like I am getting all my necessary nutrients in the morning, which is always a win. What I also love about these casseroles is you get to tweak them based on what you have in the kitchen; don’t have kale? Use spinach! Don’t have peppers? Cool, don’t use them! Make it your own! I added some extra spices to my sweet potatoes because I feel at times they can be bland.

Ingredients

  • 4 TSBP Olive Oil
  • 1 LB Sweet Potatoes, peeled and cut into bite-sized cubes
  • 2 TSP Turmeric
  • 2 TSP Chili Powder
  • 1/2 Cup Yellow Onion, diced
  • 4 Garlic Cloves, minced
  • 1/2 Cup Bell Peppers, diced
  • 1 LB Ground Breakfast Sausage
  • 2 Cups Kale, chopped
  • 14 Large Eggs
  • 1/2 Cup Milk
  • Salt & Pepper

Let’s Get Cooking

Preheat the oven to 400F

On a baking sheet, combine sweet potatoes + 2 TBSP olive oil + turmeric + chili powder + salt + pepper & toss to coat. Bake for about 20 minutes or until soft.

While the sweet potatoes are cooking heat the remaining 2 TBSP of oil and add in the onions + garlic and cook until translucent on MED heat. Add in the peppers & cook for about 1 minute more. Transfer the mixture to a large baking dish.

In the same skillet, cook the breakfast sausage until cooked through. Drain and add to the baking dish. Add in the roasted sweet potatoes + kale, toss to combine.

In a bowl, whisk together the eggs + milk + salt + pepper. Pour into the baking dish and bake uncovered for about 25-30 minutes or until the eggs are set.

Serve immediately, or cut once cooled and wrap in foil and freeze!

Made with Love,

Hannah

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

Spaghetti with Lemon and Asparagus Sauce

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One of the guiding factors in choosing a recipe for me revolves a lot around what produce is in season. I wanted to make pasta that highlighted spring produce and I came across this recipe from my New York Times cookbook by Jean Yves Legarve. I am not sure who that is, and if I am uncultured I apologize, but I do know one thing, you need to make this pasta. Cream sauces can be daunting, but I promise not only is this dish so delicious with the perfect amount of citrus and cheese, but it is also so easy to throw together you can make it on a weeknight.

Ingredients

  • 6 TBSP Unsalted Butter
  • 8 Thick Asparagus spears, stalks peeled & cut into 1-in lengths [I could only find an ALDI package of asparagus so I used 1/2 the package]
  • 1 Lemon, Grated for zest & juiced
  • 2 Large Eggs
  • 3/4 Cup Heavy Cream
  • 2 TBSP Freshly Grated Parmesan Cheese
  • 1/2 TSP Nutmeg
  • 3 TBSP Chopped Flat Leaf Parsley [I used dried]
  • 1/2 LB Spaghetti
  • Salt
  • Fresh Cracked Pepper

Let’s Get Cooking

Melt the butter in a medium skillet over MED heat. Add in the asparagus and cook until tender, about 6 minutes.

Meanwhile, combine the lemon zest + half the lemon juice + eggs + cream + Parmesan cheese + nutmeg + parsley in a bowl and mix well. Be sure to taste the sauce, the lemon flavor should be subtle. I had to add all of the juice from my lemon so be sure to taste!

Bring a large pot of water to a boil. Stir encough salt that the water tastes salty. Cook the pasta until al dente, according to your pasta package.

Drain the spaghetti well and return it to the pot. Add in the asparagus with the butter and lemon sauce. Toss well.

Turn the head to LOW and gently toss the pasta over the heat for 30 seconds, until the sauce thickens slightly & adheres to the pasta. Season to taste with salt & LOTS of cracked black pepper.

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 + eggs + 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

Peanut-Butter Date Bites

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I am never never NEVER one to support recipe trends where people say, “WOW THESE ZUCCHINI CHIPS TASTE JUST LIKE POTATO CHIPS”. No, they don’t, and they never will. Stop lying to yourself and just eat a potato chip. But anyways, I have seen around the inter-webs people creating mini-desserts with dates, so I decided to make my own little creation. I am not going to agree with those people that these dates taste just like Snickers, because they don’t, but they are damn good. They are the perfect bite for when you want a little something sweet after dinner.

Ingredients

  • Peanut Butter
  • Dates, pitted and split on the side
  • 1/2 Cup Chocolate chips
  • 1/3 Cup Half & Half, or Milk, use what you have and use more if needed
  • Chopped Almonds or Walnuts
  • Flaky Sea Salt

Let’s Get Cooking

If your dates aren’t pitted, be sure to do that now. Prep a baking sheet with a piece of parchment paper. Cut a slit on one side of all the dates.

Using a spoon, place a small amount of peanut butter into the date, making sure it is enough that the date can still slightly close.
Once all the dates are stuffed, melt the chocolate + half and half in a microwave-safe bowl at 30-second increments until combined. Coat the stuffed dates into the chocolate, it’s going to be messy, but it’s okay.

Place onto the parchment paper, and top with the chopped walnuts/almonds and sea salt.

Place in the freezer for 12 hours.

ENJOY! It’s hard to eat just one

Made with Love,

Hannah