I don’t have a picture of this recipe because every time I make it, we eat it all before it can be photographed. I’ll work on it though. I love this recipe because it can be mixed and matched with different meats and starches. My two favorite combinations are ground beef over noodles and cubed lamb over potatoes.
- 1/2 lb meat (beef tips, ground beef/lamb, etc.)
- 2 Tbs. fat of choice (tallow, lard, coconut oil)
- 3 carrots, diced small
- 1/4 onion, diced small
- 3 garlic gloves, diced small
- 2 cup stock
- 1 cup red wine (something worth drinking)
- 1/4 cup creme fresh/sour cream
- 2 tsp. flour (or cornstarch for gluten free)
- 1 bay leaf
- Salt & Pepper to taste
- Optional: sliced mushrooms
- 2 cups cooked pasta, potatoes, or rice
- Brown salt & peppered meat in a pan with 1 Tbs melted fat; once fully cooked spoon out meat and set aside.
- Add 1 Tbs fat to the pan and when its hot add aromatics and sweat until translucent (add mushrooms here if using).
- Add high quality stock and red wine and bay leaf. Bring to boil then reduce heat and simmer until reduced. (I reduced mine for about 15 minutes – I was in a hurry.)
- Whisk in flour/cornstarch until liquid thickens. Add meat back into the pan and mix in creme fresh/sour cream.
- Serve over your starch. Oh my goodness.
Adapted from Alton Brown’s Seedy Crisp Recipe
5 oz. wheat flour
4 3/4 oz. white flour
1/3 cup poppy seeds
1/3 cup sunflower seeds
1 1/2 tsp salt
1 1/2 tsp baking powder
3 Tbs. olive oil
6 1/2 oz. water
Additional seasoning (optional): more salt, pepper, garlic salt, etc. (I really recommend sprinkling the dough with salt or another seasoning before baking for a great flavor).
- In a medium bowl whisk together both flours, poppy seeds, sunflower seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough.
- Turn the dough out onto a floured surface and knead 4 to 5 times.
- Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
- Preheat the oven to 450 degrees F.
- For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Cut into desired size. Bake on the middle rack of the oven for 11 minutes or until golden brown. Remove from the oven and place on a cooling rack. Repeat procedure with remaining dough.
For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.
I can’t ever remember how I make ranch dressing, which is strange because I’m very picky about it. I made a batch tonight to help use up some fresh herbs and it’s just right. I thought that posting it here would allow me to access it again when I need it.
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup finely chopped fresh dill
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped chives
- 1 Tbs garlic powder
- 1 Tbs dried chopped onions
- 1 tsp salt
- 1 tsp black pepper
- In a large bowl, whisk together all ingredients.
- Store in a sealable container in the fridge, will keep few a few weeks.
I’m interrupting your apparent subscription to youtube to bring you a delicious dinner plan. My absence has a few reasons behind it. I’ve started my last semester of graduate school (yay!) and have been caught up with a nasty cold and overall fatigue that doesn’t seem to be letting up. The only good thing about it all is the 9-10 hours of sleep a night I’ve been getting. I’m sure I’ll have some more things to say once seed starting begins.
I haven’t been cooking a lot lately so I’m really geeked about tonight’s dinner. We’ve been eating a lot of pita pizzas, which are amazing and simple, or roasted chicken, but I really needed to shake it up.
Barbecue Chicken Burgers
Ingredients (Makes 4 burgers)
- 1 sweet onion
- 1 lb. ground chicken
- 1/4 cup finely grated mozzarella, extra set aside for condiment
- 1/2 cup bread crumbs
- 1 egg
- 1 tsp smoked paprika
- 1 tsp minced dried onions
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup BBQ sauce (love our Local Folks Food Sweet BBQ Sauce), extra set aside for condiment
- Olive oil – plenty
- 4 Buns, buttered and toasted
- Heat a splash of olive oil in a large pan, add Julienne sweet onion and toss. Cook on low until caramelized. Set aside.
- Toast buns (we use the onion pan for the everything).
- In a large bowl combine chicken, shredded cheese, bread crumbs, egg, BBQ sauce, and spices until well mixed.
- Heat another splash of olive oil in the large pan, add the burgers (don’t crowd them) and cook for 4 minutes. Flip and cook for another 4 minutes. Add cheese to the top (optional) and put a lid on the pan to finish cooking. Even if you like medium well burgers, heat until at least 165(F) because this is poultry.
- Plate on toasted buns, top with caramelized onion and extra BBQ sauce.
I served these with two sides, roasted green beans (tossed in olive oil and salted) and roasted mixed potatoes. Both and be placed in the oven before you start the burgers at 375(F) and should be done on time. We jokingly call our mixed potatoes “oven fries” but they never turn out crispy because we always overcrowd the pan. Delicious none the less. We slice up yukon and sweet potatoes, soak in a little cold water to wash away some starch, dry them, toss in olive oil with some salt, pepper, and paprika.