Clutch Burger

Clutch Burger 

There is nothing is this world like a good burger. People look at a hamburger and think it’s basic or simple but in my opinion with food it’s the simple dishes that I enjoy the most. The simple dishes are what give the ingredients a chance to shine. I have a friend who just about every restaurant she goes to she orders burgers, and when I was younger I used to joke with her about it but now I just look at her as a connoisseur.  Any-who I’m sure you didn’t click the link to hear me go on and on about why I love burgers, so I’ll get to what you came here for … the food.

Ingredients

1 – 1 ½ Pounds of ground chuck (get the real deal 80/20 not the lean stuff)

1 Egg

1 Packet of Lipton’s Onion Soup Mix (Shh… this is actually a secret of mine)

Salt (to taste)

Black Pepper (to taste)

Worcestershire sauce

Romaine Lettuce (for topping)

Tomatoes (sliced for toppings)

4 Hamburger buns (lightly buttered, then toasted in a pan)

Directions

1.     Pre-heat your pan over medium high heat.

2.     Mix together your ground beef, onion soup packet, egg, Worcestershire sauce, and seasoning until thoroughly blended. (I usually fill the packet that the onion soup mix comes in half way with water; I think it helps the burger from drying out. I like a well done burger but I despise a dry burger)

3.     Form your beef mixture into patties.

4.     Once your pan is hot it’s time to fry up your burger. During this stage is where good burgers are made. Don’t move the meat around to too much when you first put it into the pan let it set for a minute or three to get some good caramelization before you flip it. Also and more importantly in my opinion PLEASE DO NOT SMASH OR FLATTEN THE BURGER, smashing or flattening the burger with your spatula can lead to a dry burger. Continue to cook your burger checking for desired doneness. Once it’s done, remove it from the pan and drain on paper towels. (If you are fortunate enough to have a grill by all means use that.)

5.     Build you burger adding any toppings that your heart might desire. Serve immediately.

Finished product, final plating topped with my beloved,  I mean with caramelized onions. YES!

Random picture of one of the new craft burgers  available at Chili's its the Smokehouse Burger. Its topped with cheddar cheese, panko onion rings, lettuce, and tomatoes. Normally it come with apple-smoked bacon I got mine without. The burger comes with your choice of sides I  chose sweet potato fries to fool myself into thinking I was eating healthy, and each burger includes a side of these wonderful house-made pickles. I really enjoyed the burger overall it was well seasoned and perfectly cooked.  * Not my drink, I had water, see healthy*

Random shot of a burger I had at a local restaurant "Louie's" it near LSU's campus. The burger was just your normal ground beef patty, I ordered mine well done. I topped it with mayo, tomatoes, and sprouts ( see healthy). The serving size was really big, the burger itself was really delicious, juicy and flavorful.  The fries were perfectly fried and salted. I also had some of the famous hash browns and they were delicious as well. 

Close up of the onions as they caramelize in the Le' Creuset pan I found at the thrift store while shopping with my wonderfully stylish sister who writes a blog about her adventures in life and fashion  check her out at http://richfunk.wordpress.com/ . Whoop Whoop

I called this burger “Clutch” burger because it comes through every single time. There are a million ways to prepare a burger, endless ingredients and toppings but this is my personal favorite, my old stand -by when I just need a good burger.  Do you have a favorite burger recipe?  Are there any recipes or dishes that you fall back on as a stand-by when you need a dish that you know won’t fail? Comment below

Hot Sandwich for a Cold Day (Italian Inspired Beef Dip Sandwich)

 Hot Sandwich for a Cold Day ( Italian Inspired Beef Dip Sandwich) 

Ok say this post is about a marvelous sandwich that I had the pleasure of consuming on a cold Saturday Afternoon.  It pretty cold today by Louisiana’s standards at least so I’m creating a mental list of things I can eat that would warm me up so of course this sandwich is on the menu. The recipe is my take on a video that I watched on the Food Wishes channel on YouTube. Don’t you just love the title “Food Wishes” I don’t know about you but I frequently have food wishes. The recipe is for a hot beef sandwich that is made up of beef stew meat pieces that have been simmered until it falls apart, and then placed on hot crusty ciabatta bread, which I topped with aged Swiss cheese, and slathered in peppers and onions. Well I’m sure you didn’t click the link to hear me go on and on about being cold and eating sandwiches so I’ll get to what you came here for… the Food.

Ingredients

1 ½ Pounds of beef stew meat cut into chunks

1 Yellow onion (diced)

1 Green bell pepper (diced)

6 Cloves of garlic (diced

1 Tablespoon of each dried spice: Oregano, Thyme, Basil, and Rosemary

2 Bay leaves

2 Tablespoons of white vinegar (surprise, surprise)

2- 2/12 Cups of chicken broth ( Or use hot water and a bouillon cube, whichever you have on hand, you need enough liquid to cover the meat by an inch)

Crushed red pepper flakes (I put this on just about everything, love this stuff)

Black Pepper (to taste)

Salt (to taste)

4 crusty ciabatta rolls

Directions  

1)    Season your stew meat; I usually go with a basic blend of salt, pepper, Cajun seasoning, and Worcestershire sauce. I sit this aside on the counter to marinate for about 30 minutes. ( while this is marinating I chop my veggies)

2)    Preheat a large pot over medium-high heat; add to this pot your two table spoons of vegetable oil. When the pot is heated, add in your stew meat.

3)    Brown your stew meat until you get a nice bit of color on it, then toss in your vegetables, cook until your onions become clear.

4)    Once your meat is browned, you add all of your dry herbs, spices, white wine vinegar, and your broth.  Bring this mixture to a boil then turn down the heat and allow the post to simmer for about 1 -  1 ½ hours  or until fork tender.

5)    Once the meat is ready it’s time to build your sandwich. Warm your ciabatta rolls in the oven until warm and crunchy. (I put my Swiss cheese on my rolls before I put them into the oven that way my cheese was melted before I built my sandwich.

6)    When the bread is warmed, add your beef, top with some of the onions and peppers from the broth. Slice diagonally. Serve immediately with a cup or ramekin of the broth.  

The only picture I have for this post. This is the final plated dish. Nothing fancy I served  the sandwich with some Ore-ida fries, but boy this was delicious. 

     I mentioned before that this post was my take on a video that I watched on Youtube, I'll add the link to this post so that you can go and watch it. Chef John is awesome I love his sense of humor, and he always gives really simple useful tips in his videos. This meal was simple yet satisfying what more can you ask from a sandwich.  Are you a fan of Youtube? Who are some of your favorite Youtube personalities? Do you ever try out the things you see in the videos? Comment Below.

xx- Toya

Seven Minute Meal: Spinach Tortellini Pasta

Seven Minute Meal: Spinach Tortellini Pasta

Sometimes you just want something good to eat without all the fuss, those are the times when having some pre-cook options come in handy. I made a shopping trip to Trader Joe's to pick up some hair care staples (that Tea Tree Tingle Conditioner), however whenever I go to Trader Joe's I try to make a point to try a different food item. This particular shopping trip I picked up the Trader Joe's pre-packaged Spinach Tortellini pasta in the refrigerated section of the store. The next day I decided to have it for lunch. Well I'm sure you didn't click the like to hear me go on and on about my adventures to Trader Joe's so I'll get on what with you came for the food.

Plated pasta served with brown butter, dried herbs, and garlic, garnished with fresh parsley.

Ingredients

1 Half of a package of Trader Joe's Spinach Tortellini Pasta ( I used half a package because was just cooking for myself but feel free to use whole package, I believe it contains two servings.)

 * Note* If you are unfortunate enough to live in a city that doesn't have a Trader Joe's yet you should probably relocate immediately... just kidding (not kidding) No seriously if there isn't a Trader Joe's in your area you might try substituting the brand of pasta with Brallia pasta or what ever your favorite fresh pasta is.

2 Tablespoons of butter

2 Clove of garlic (diced)

Dried Basil and Oregano (to taste)

Salt & Pepper (to taste)

Fresh parsley ( to garnish)

Directions

1 Prepare your pasta according to package directions. Set aside

2.In a pan add butter, garlic and herbs, cook for about two minutes until garlic has soften. Add pasta to pan, coat pasta in the butter garlic sauce and cook until heated thoroughly.

3. Plate pasta garnish with fresh parsley. (feel free to top with some Parmesan unfortunately for me I didn't have any on hand.

Another shot of final plating, simple but delicious

I would have to say pasta looks best in natural light.

I have to admit it took me longer to type this post then it did to prepare this dish which is just fine with me. What are some of your favorite quick fix meals? Comment below. 

Taco Tuesdays!!! But not really...

There something about the mere mention of "Taco Tuesdays" that makes everyone smile. Tuesday as a day of the week is pretty humdrum; it doesn't have the polarizing powers of Monday, nor does it offer the assurance that Wednesday aka Humpday provides that the week is almost over. What Tuesday does have however is tacos. Which is an extremely redeeming quality in my book. This particular Tuesday I offer you a recipe that's not quite a taco. What I have instead is a quesadilla recipe that was inspired by a Chipotle burrito. Anyone who knows me knows that I have an unhealthy obsession  really enjoy Chipotle Mexican Grill's burritos. Their burritos are fresh, delicious, inexpensive, and relatively  healthy when compared to other fast food options. The idea came for this dish when I decided that I would make my own version of a Chipotle burrito. I went to the store gathered my provisions, got home, then  realized forgot the lettuce and tomato. I decided that I could not make a suitable copycat recipe without all of the ingredients so I decided to do a quesadilla instead. Well enough yammering about my epic voyage to feed my stomach, i'll get to what you came here for...the food.   

Taco Tuesdays!!! But not really...

Ingredients

1 Pound of chicken

1  and ½ Yellow onions (Diced)

1 Green bell pepper (Seeded and sliced into strips)

1 Red bell pepper (Seeded and diced)

1 Yellow bell pepper (Seeded and slice into strips)

4 Flour Tortillas

2 Cups of shredded cheese (I usually use the Mexican Mix by Kraft or Monterey Jack cheese)

Olive Oil

4 Cups of water

2 Cups of brown rice

1 lime (zested and juiced)

½ Cup of chopped fresh cilantro

2 Cloves of garlic

Can of black beans

Can of whole kernel corn

Sour Cream (for serving)

Salsa ( for serving)

Directions:

1.     Season your chicken with salt, pepper, cumin, and paprika. Set aside  to marinate for 30 minutes.

2.     Heat table spoon of olive oil over medium-high heat. Add chicken breast and sauté until done. Once chicken is done remove from heat and dice into cubes.

3.     Add tablespoon of olive oil in skillet warm until heated. Once oil is heated add 1 whole diced onion. Cook until tender, and then add the green, yellow peppers. Cook until vegetables have some color on them about 3-4 minutes. Remove from skillet, place them in a bowl and set aside. ( I like to make this a one pan meal, so I rinse skillet and reuse)

4.     Drizzle oil in skillet heat pan over medium heat. Once the pan is warm lay a flour tortilla in the skillet. Then add a layer cheese, peppers, chicken, cheese and top with another tortilla.

5.     Cook the first side until golden, then add a little more oil and flip the quesadilla and cook the other side cook until golden, remove from pan. Set aside cover in foil to keep warm  Repeat this process until you have four quesadillas.

*Cooking note* Cut quesadillas into quarters to serve.

Santa Fe Style Black Beans

1.     Into a pot add a can of black beans, small can of whole kernel corn, diced red peppers, ½ teaspoon of cumin, ½ teaspoon of paprika, and 1 clove of chopped garlic, salt and pepper to taste.  

2.     Heat ingredients over medium high heat to a boil, then lower heat to simmer and cook until vegetables are tender. (I usually cook the beans for about 30 minutes, sometimes I add a  stock cube to enhance a flavor)

Close up of the beans

Cilantro & Lime Brown Rice

1.     Bring 6 cups of water to a boil in a sauce pan, add brown rice. Reduce heat to a medium-low and cook until rice is tender about 40-45 minutes.

2.     Drain rice, transfer rice into a bowl, and allow to cool slightly.

3.     In a separate bowl mix together lime juice, lime zest, and oil. Pour this mixture over rice, add cilantro, and then stir. add salt and pepper to taste.

Close up of the cilantro-lime rice

Final plating, garnished with lime, I added sour cream, and salsa.

Another plating shot.

This dish is a nice way to mix up weeknight boredom. It takes about 45 minutes total to prepare and the leftovers make the perfect lunch the next day.  The cilantro and lime made the rice really fresh. The quesadillas were awesome, I like to think of them as Mexican grilled cheese. Have you ever tried to make a dish from your favorite restaurant at home? What are some of your favorite weeknight meals? Comment below, subscribe to get post directly to your inbox, show me some blog love on Bloglovin, or follow me on Instagram, basically stay in touch.  

Twenty Five Minute Meals: Chopped Salad Edition

Twenty Five Minute Meals: Chopped Salad Edition 

Twenty Five Minute Meals: Chopped Salad Edition 

I'm one of those people who believes that we eat with all five of our senses; we smell the aromas of the meals as they are being prepared, we see the plates visually before we consume them, we hear the sizzle or simmer of the food as it cooks, we touch the ingredients as we prepare meals and we touch the food as we eat. When we have a meal that stimulates all of our senses as we eat, that makes our dining experience that much more pleasurable. The chopped salad recipe included below does just that, it is pleasing to all of the senses with its variety of fresh ingredients with each bite you are greeted by different taste, and textures. I'm sure you didn't come here to discuss the five senses so I'll stop my yammering and get to the food.

Total Cooking Time: 25 Minutes

Prep Time: 10 Minutes

Cooking Time: 15 Minutes

Yields: 2 servings

Ingredients

Two Boneless Skinless Chicken Breast ( I like to flatten them a little so that they cook faster)

1 Whole cucumber

2 Whole Tomatoes

3 Boiled Eggs

1 Whole Red Bell Pepper

1 Bag of Pre-Washed Salad Mix

Cheese (Optional) 

Dressing (Optional) 

Sauteed Chicken Breast

*Cooking Tip* Start boiling your eggs before you begin your salad prep

1.Heat the oil in a medium skillet over medium-high heat until warm. 

2.Season both sides of the chicken breasts with salt and pepper, and place them in the pan. 

3.Cook, turning once, until firm to the touch, about 5-6 minutes per side.  (you want to cook the chicken evenly but the less you move it around the better the color you get on the chicken during cooking, which allows for better presentation)

4.Transfer the chicken breasts to a plate. 

5. Let chicken breast rest for a few minutes, then chop into bite sized pieces.

6.Chop the remaining salad ingredients so that they are all cubed shaped and roughly the same size, keep items all separate until you are ready to assemble salad. 

Assembling your salad

1. First place your chopped salad mix on you plate, the one by one add you ingredients in individual columns as pictured above. I chose to arrange my ingredients so that ingredients with complementary colors were placed next to each other. (yes I put that much thought into my food, I like my meals to looks as good as they taste). Once you have the items arranged as you would like, garnish a piece of lemon or and  your Chopped Salad is ready to be eaten, but first take a picture for instagram.

A salad like this does not need to be drowned in dressing in order to be enjoy, in fact I would suggest dressing it very lightly so that you will still get the flavor of the ingredients. Here is a video I found on YouTube featuring Chef Gordon Ramsey preparing a lovely light vinaigrette. ( This video is the property of the actual owner and is only presented here for informational purposes. 

I would have a salad like this for dinner lunch, its really filling, healthy, and of course delicious. It offers a wonderful presentation and is sure to impress your family and friends without a tremendous effort on your part. What are your favorite salad ingredients? Do you make your own dressings? Comment below.