I didn’t have high hopes for these. I thought the texture might be weird, or they would be dry, or flavorless. But, they were freaking awesome! I couldn’t help rave about them and I actually am going to make them again next week. That never happens. They were juicy juicy juicy! They tasted awesome and had a slight hint of hot sauce. I thought about getting blue cheese, but I’m really glad I stuck with the cheddar. Here’s what I did:
Buffalo chicken burgers
- 3 chicken thighs, bone in, skin on (4 b/s would actually be a lot better)
- 1/4 cup (ish) fresh bread crumbs
- Splash milk to moisten bread crumbs
- 1/2 beaten egg
- 3 tbsp (ish) Frank’s red hot sauce
- 1/2 green onion, minced
- 2 tbsp fresh parsley, minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- Shredded cheddar
- Remove thigh meat from bone and discard skin and fat. Cut meat into small chunks. In thirds, process the chicken meat in the food processor. The chicken will be a mixed of chicken paste and small chunks. No big chunks!
- In a bowl, mix other ingredients besides cheddar well. Add chicken and mix everything together with your hands.
- Shape into three burgers. (I had 9.5 oz of chicken meat.)
- Heat splash of oil in skillet on medium-medium high heat
- Saute for about 10 minutes. The temp should be 150s because it will rise a little more after cooking. After flipping, add cheese, squirt some water, and cover to melt the cheese.
- Serve on buttered, toasted buns with homemade ranch and extra hot sauce for Jacob!
- 1/4 cup sour cream
- 1/4 cup light mayo
- 2% milk (combined with lemon to make buttermilk) to thin, as needed
- 1 splash white vinegar
- 1 splash hot sauce
- 1 big splash Worcestershire sauce
- 1/2 green onion, minced
- Fresh parsley, minced
- Salt and pepper
I cooked my ragu for 4 hours, and even though it was torture smelling it all day, it was totally worth it. I was intrigued by the use of milk in a meat sauce, and I tried veal for the first time. I also added sage leaves, only because one recipe suggested it and I happened to have some. Here are my ingredients and quantities, and below are the links to the great recipes that inspired me!
- 1 lb 85% lean ground beef
- 1/4 lb ground veal (maybe increase next time?)
- Splash oil
- 1 slice pancetta
- 1 small onion, diced
- 1 stalk celery, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 chopped sage leaves
- 2 springs fresh thyme
- 1/2 cup (ish) red wine
- 1 1/2 cups (ish) juice from whole tomatoes (I had previously passed a huge can of whole tomatoes through a food mill)
- 1 cup (ish) milk
- S&P, for every layer
It was pure luck that I found this recipe during the week I was making baked potato soup and roasted chicken breasts. I reserved enough chicken and potato to make 1/2 the recipe, or 4 croquettes. They were really, really good. It is important to read the instructions! I almost added way too many eggs, panko, and flour to the croquettes. But I realized just in time that those ingredients were for a breading station. The oil was a little too hot when I cooked mine. I took them straight from the fridge into the breading and as a result, my croquettes browned before the feta inside got hot. I added dried greek oregano and S&P to the panko.
For the salad, I only used cucumber and cherry tomato. I used some dried spices instead of fresh. I did have fresh parsley. It was awesome after letting everything (including the cheese) marinate on the counter for about 45 minutes.
Yum! It was a very sweet dish, and I was really wanting some Sriracha to balance it out. Now that I have it, I need to make this again!
Another version! I made this a day ahead, which was good because it reeeeally needed some tweaking. After making, it wasn’t potato-y enough so I had to go buy another potato. Total potatoes used were about 2 1/2. It is important to cook the potatoes in the oven or boiling water until they are really soft or they won’t process all of the way. I ended up simmering the soup a little longer than I planned just to cook them a little more. Luckily, the soup pureed nicely in the blender. I reserved a lot of the potato skins so I could chop them up and return them to the soup after pureeing. Also, I saved some potato chunks to stir in as well. The soup needs a looooot of salt and pepper, don’t skimp! Here are my ingredients and proportions. The directions are from Life’s Ambrosia. I also looked at All Recipes and Our Best Bites.
- 3 slices bacon (I removed some of the fat
- 1/2 small onion, diced
- 1 clove garlic, minced
- Fresh thyme
- Cayenne pepper
- 3 tablespoons flour
- 2 1/2 cups chicken broth
- 3 cups 2% milk
- 3 large baking potatoes, baked, peeled and chilled, diced into bite size pieces
- Salt and pepper
- Green onions, diced
- Shredded cheddar cheese
- Sour cream
I took a bite and expected to find a raisin, but I was pleased to have the taste of butterscotch instead! The coconut doesn’t stand out as much as I wanted, but it’s a good cookie. I made 14 cookies, 107 calories each.
Perfect texture, and the flavor of brown butter is awesome. I made 1/2 the recipe. Wayyyy too many calories but worth it!