Yum!
Did you make the burgers/onions/aioli? If yes can you post recipes?
Tonight was herb roasted chicken, mashed potatoes and mashed sweet potatoes.
Tomorrow will be beef burgoignon (how do you spell that???)
Sure did!
Burgers are my specialty 🙃 Ground beef is beautiful by itself and doesn’t need add-ins, like eggs or breadcrumbs. It’s not a frisbeed meatball. I just add seasoning to taste: salt, pepper, onion soup mix, hefty squirt of bbq sauce. Form quarter lb balls (I divided a lb package into 4). Heat up cast iron skillet, add your burger balls, and immediately smash down with spatula. They cook quickly, 2-3 min per side. Or you can cook them as you usually cook your burgers! This is how I do mine.
Pickled onions are my fave topping! I always have in the fridge. Slice purple onion into very thin half rings. I stuff the half rings into a mason jar like the hipster that I am 😎. I add some peppercorns and a bay leaf for extra fancy points. The pickling liquid I make doesn’t have measurements, but here’s a ballpark recipe: 1/2 cup red wine vin, 1/2 c water, 2-3 Tb sugar, pinch of salt. Bring to a simmer and then pour over your mason jarred onions. Let cool in fridge.
They last a while, and I put them on everything- salads, sandwiches, burgers, hot dogs, meat pizza, pulled beef flatbreads
Garlic aioli is really simple- 1 egg yolk, 2 tsp Dijon mustard, 1 garlic cube. Combine them and then slowwwwly add in olive oil until it emulsifies, about half cup olive oil. But delicately pour it in and whisk every time you pour in a little. Then add a squirt of lemon juice. That’ll make it much whiter.
Last edited by MiriFr on Tue, Feb 09 2021, 12:23 am; edited 1 time in total
Sure did!
Burgers are my specialty 🙃 Ground beef is beautiful by itself and doesn’t need add-ins, like eggs or breadcrumbs. It’s not a frisbeed meatball. I just add seasoning to taste: salt, pepper, onion soup mix, hefty squirt of bbq sauce. Form quarter lb balls (I divided a lb package into 4). Heat up cast iron skillet, add your burger balls, and immediately smash down with spatula. They cook quickly, 2-3 min per side. Or you can cook them as you usually cook your burgers! This is how I do mine.
Pickled onions are my fave topping! I always have in the fridge. Slice purple onion into very thin half rings. I stuff the half rings into a mason jar like the hipster that I am 😎. I add some peppercorns and a bay leaf for extra fancy points. The pickling liquid I make doesn’t have measurements, but here’s a ballpark recipe: 1/2 cup red wine vin, 1/2 c water, 2-3 Tb sugar, pinch of salt. Bring to a simmer and then pour over your mason jarred onions. Let cool in fridge.
They last a while, and I put them on everything- salads, sandwiches, burgers, hot dogs, meat pizza, pulled beef flatbreads
Garlic aioli is really simple- 1 egg yolk, 2 tsp Dijon mustard, 1 garlic cube. Combine them and then slowwwwly add in olive oil until it emulsifies, about half cup olive oil. But delicately pour it in and whisk every time you pour in a little. Then add a squirt of lemon juice. That’ll make it much whiter.
My mom does butternut veg soup with turkey meatballs in it instead of matzo balls, as a one pot dish, especially on Pesach for non gebrokts. No tomato sauce, just ground turkey, grated veg in it maybe , maybe onions grated, salt & pepper, eggs, maybe mashed potatoes to hold it together. Like a falsche fisch recipe but cooked in butternut soup instead of in water so it takes on a different taste.
I am not sure if she includes veggies in it or not, but I do include veg in my falsche fish or patties recipe on Pesach, that's why I tookthe liberty to include it
I usually don’t make sheet pan dinners because too many people, but did last night. Honey mustard chicken coated in almonds, cubed potatoes, and onions.
It is! Enjoy
If you don’t want to use raw eggs in the aioli (or if you’re vegan, in which case use Impossible Beef. It’s way better than Beyond), you can use mayo with a melted garlic cube and a squirt of Dijon mustard. (Hellman’s vegan mayo, for the vegans!)
I usually don’t make sheet pan dinners because too many people, but did last night. Honey mustard chicken coated in almonds, cubed potatoes, and onions.
Pleeeeaaaase share recipe!!! I have chicken cutlets thawing on the counter, and I’m frantically searching this thread for ideas! This sounds so good
Pleeeeaaaase share recipe!!! I have chicken cutlets thawing on the counter, and I’m frantically searching this thread for ideas! This sounds so good
I used the bottom part of the chicken, which can cook longer and stays juicy which was good since I cooked it with potatoes, which takes a long time. If you’re using the breast, either make the potatoes very small or put them in first. Anyway, I cut the chicken into larger than a nugget size and coated it in a honey mustard dressing. I, or rather my ds , put in honey, mustard, garlic powder, and a splash of vinegar. I chopped unroasted and unsalted almonds and put it on the chicken. There wasn’t enough to cover all of it, but that was fine. Peeled and cubed potatoes, quartered the onions and separated the layers. Put all on parchment paper, separately. I put salt and pepper on the potatoes, salt on the onion and a drizzle of olive oil on both. Cooked it on 375 for an hour uncovered.
onion potato soup, grilled salmon, cheese blintzes and strawberry sauce, hearts of palm avocado grape tomato salad with dill dressing
Fancy tonight cuz I'm sending supper to a sick relative... maybe I'll also send some fruit
